tag:blogger.com,1999:blog-84688786501929812632024-03-17T21:33:49.931-04:007aum Suvai7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.comBlogger970125tag:blogger.com,1999:blog-8468878650192981263.post-30207630095851542392024-03-17T21:32:00.002-04:002024-03-17T21:32:53.383-04:00Toronto Vlog 3|Gooderham Building|St.Lawrence Market|Yonge - Dundas Square| Flat Iron Building<p> <b style="white-space: pre-wrap;">Trip to Toronto City/ Mar 12,2024: </b></p><p><span style="white-space: pre-wrap;">This is 3rd vlog about our visit to Toronto City by Go Train. This time we covered Gooderham flat iron building, St.Lawrence Market, Yonge-Dundas Square, and lunch at Rolltation Sushi Burrito. One more video has to be posted (part - 2) is coming soon...</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="344" src="https://www.youtube.com/embed/a_NofgaUKUA" width="414" youtube-src-id="a_NofgaUKUA"></iframe></div><p></p><p><span style="white-space: pre-wrap;"><b>Gooderham Building:</b></span></p><yt-attributed-string class="style-scope ytd-text-inline-expander"><span class="yt-core-attributed-string yt-core-attributed-string--white-space-pre-wrap" style="background: none; border: 0px; margin: 0px; padding: 0px; white-space: pre-wrap;">The Gooderham Building, also known as the Flatiron Building, is an historic office building at 49 Wellington Street East in Toronto, Ontario, Canada.It is located on the eastern edge of the city's Financial District (east of Yonge Street) in the St. Lawrence neighbourhood, wedged between Front Street and Wellington Street in Downtown Toronto, where they join up to form a triangular intersection. Completed in 1892, the red-brick edifice was an early example of a prominent flatiron building.
<b>St.Lawrence Market:</b></span></yt-attributed-string><div><yt-attributed-string class="style-scope ytd-text-inline-expander"><span class="yt-core-attributed-string yt-core-attributed-string--white-space-pre-wrap" style="background: none; border: 0px; margin: 0px; padding: 0px; white-space: pre-wrap;">
The St. Lawrence Market South building is a major public market building in Toronto, Ontario, Canada. It is located on the southwest corner of Front and Lower Jarvis Streets. Along with the St. Lawrence Market North and St. Lawrence Hall, it comprises the St. Lawrence Market complex. The current building was opened in 1902, incorporating the 1845 Toronto City Hall building into the structure.[2] The building was restored during the 1970s.
<b>Yonge-Dundas Square:</b></span></yt-attributed-string></div><div><yt-attributed-string class="style-scope ytd-text-inline-expander"><span class="yt-core-attributed-string yt-core-attributed-string--white-space-pre-wrap" style="background: none; border: 0px; margin: 0px; padding: 0px; white-space: pre-wrap;">
Yonge–Dundas Square, or Dundas Square is a public square at the southeast corner of the intersection of Yonge Street and Dundas Street East in Downtown Toronto, Ontario, Canada. Designed by Brown and Storey Architects, the square was conceived in 1997 as part of revitalizing the intersection.[2][3] Since its completion in 2002, the square has hosted many public events, performances and art displays, establishing itself as a prominent landmark in Toronto and one of the city's prime tourist attractions.
<b>Rolltation Sushi Burrito:</b>
<b>Address:</b> 321 Yonge St <a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/hashtag/112" rel="nofollow" style="color: #065fd4; display: inline; text-decoration: none;" tabindex="0" target="">#112</a>, Toronto, ON M5B 1R7
(we tried here. Teri shrimp (sushi burrito with shrimp tempura) and yaki udon with chicken - Both were really awesome. Must try place.
<b>Other locations:
</b>
-207 Dundas St W, Toronto, ON M5G 1C8
-3 Carlton St., Toronto, ON M5B 1L2
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Bruce Peninsula National Park is busy from mid June to mid September and on weekends from May through October. Plan and reserve entry in advance. Expect traffic, long wait times and full parking lots. For a quieter visit, consider visiting in early spring or late fall.
Plan and reserve in advance! When parking lots are full, there is no other access to the park. They do not recommend travelling to the park without a confirmed reservation.</span></span></yt-attributed-string></yt-formatted-string></div><div><yt-formatted-string class="style-scope ytd-watch-metadata" force-default-style=""><yt-attributed-string class="style-scope ytd-text-inline-expander"><span class="yt-core-attributed-string yt-core-attributed-string--white-space-pre-wrap" style="background: repeat; border: 0px; margin: 0px; padding: 0px; white-space: pre-wrap;"><span class="yt-core-attributed-string--link-inherit-color" style="background: repeat; border: 0px; color: #131313; margin: 0px; padding: 0px;">
<b>Address: Bruce Trail, Tobermory, ON N0H 2R0
Phone: (519) 596-2233
Province: Ontario</b>
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https://visitlionshead.ca/profile/lio... <div><br /></div><div>Address: McCurdy Drive Parkette
Lion's Head, Ontario </div><div><br /></div><div>TIP: Bring a walking stick as parts of these trails can be challenging. Some of the trails are not recommended for young children or dogs. Bring a harness if you have a young child. There are crags, sinkholes, and no handrails. An easier hike starts right at Lion's Head Beach Park. Cross the Promenade to the marina and walk north along Bruin Lane.
The Bruce Trail cuts into the woods at this point. It's only a ten-minute walk to Chetwynd Lane where you would turn around, but in between are Williams Cave and the Bannister Hill Loop Side Trail which is a pleasant 1-kilometre hike where you'll discover forest, a variety of lookouts and escarpment views.
Now available for download, the Trails Map is the perfect companion piece when you're planning your trip or looking for more trails to explore!
Before you make the trek, please make a parking reservation here: www.lionsheadparking.ca.
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</div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-23688444070145606032024-02-13T17:32:00.005-05:002024-03-14T12:13:20.577-04:00Explore Canada|Sauble Beach,Town Of Ontario|Travel To Canada| Freshwater Beach in Canada|Bonjour!<div><br /></div>Sauble Beach is a beach community and unincorporated area in the town of South Bruce Peninsula, Bruce County, in the northern area of southwestern Ontario, Canada. It is on the Bruce Peninsula, along the eastern shore of Lake Huron, on the north edge of the Saugeen First Nation.
Website: https://saublebeach.com
https://thebrucepeninsula.com/destina...<div><br /></div><div>
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</div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-74124741011686329832024-02-13T17:29:00.011-05:002024-03-14T12:17:01.778-04:00Glass bottom Cruise, Tobermory, Bruce Peninsula, Ontario,Canada. A must visit places in Canada<div><br /></div><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote>Tobermory is a harbour town on the Bruce Peninsula in the province of Ontario surrounded by crystal clear water, the majestic Niagara Escarpment, which is home to Flowerpot Island, the Grotto, a wave-carved cave in Georgian Bay, 19th-century lighthouses and multiple shipwreck dive sites and two national parks.<div><br /><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><b>Things to do at Tobermory:</b> kayaking, canoeing, Hiking and Trails, Cycling, Fishing, Scuba Diving and Snorkelling, Swimming and Shipwrecks etc. </div><div><br /><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><b>Blue Heron Cruises: </b> https://www.cruisetobermory.com <br /><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><b>Bruce Anchor Cruises: </b>https://cruises.bruceanchor.com </div><div><br /><div style="text-align: left;"><div style="text-align: left;"><b>Price details for Non-stop glass bottom cruise:
</b>
Glass Bottom Tour of the Shipwreck, Lighthouse, Islands & The Flowerpots
Take a 1 hour & 30-minute tour on the 125 passenger Great Blue Heron. This non-stop glass bottom tour begins with a visit to Tobermory’s other harbour, marked by Big Tub Lighthouse, where you will view a 19th century shipwreck. From there you will cruise through the Devil Island Channel as well as the narrow channel between Cove Island and the Otter Islands. This cruise also sails past the light station at Flowerpot Island with the final highlight - a photo opportunity at the two world-famous Flowerpots - before returning to Tobermory Harbour via Middle Island (or “Plucky” as it is known locally)
Great Blue Heron Scenic Tour runs daily from June 24 – September 3rd.
For non-stop trips in the spring and fall please choose Boat 1 or Boat 2 options.” </div><div style="text-align: left;"> All children 4 and under are required to have tickets to board the vessel even though they are free of charge. Please ensure every member of your group is on the ticket, or they will not be allowed to board.
Non Stop Scenic Cruise - June 15-September 14
10:50am
12:45pm
2:50pm
Prices
Adult - $54.95
Senior - $53.19
Youth - $46.11
Senior (65+)
Youth (4-17)
Child (0-3) Free but still requires a ticket</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/79TRmT3j1ME" width="400" youtube-src-id="79TRmT3j1ME"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px; text-align: left;"><br /></p>
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: left;">https://twitter.com/7aumsuvai</p><div><br /></div></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-30435756985439696212024-02-13T17:25:00.003-05:002024-03-14T12:28:53.055-04:00Blue mountain village|Open-Air Gondola Ride| Wasaga beach night-view|Blue Mountain,Ontario,Canada<div><br /></div><div><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #131313; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><b>Please visit the links below to know about blue mountains:</b>
</span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE54SDFJMmd0Nnl3WmkxczgyZ2dwNkZoN3Z5Z3xBQ3Jtc0tuU3pCWVNLQ0FDNFdzUlp3aXY5VG45WlVPSGdlU25wUS0zZGd4OXo5em1UUG40eGF0X3FKTEoyMGZGenNDT2EtVUtHazhhN3F4YnZJcGw0WUNwZkZ0dmZWRlJ6N203QVF6T3EtR1R4TDFkZ1lPeTRLVQ&q=https%3A%2F%2Fbluemountainvillage.ca%2F&v=V1oRHMgJw-8" rel="nofollow" style="display: inline; text-decoration: none;" tabindex="0" target="_blank">https://bluemountainvillage.ca</a></span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #131313; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">
</span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbXkwZXhnbEUtOG1TMVotd0tWRTFSYkVCT083QXxBQ3Jtc0ttYkNlQVJfaGNJUXdaRUhROUliQlBEbGlRdFpSS1U2UnpfVkQ2MjRWVmtHbThBZXo0Vk9nZWJVN3NUTjZ2ZVpEaGNrSUpfR0lfM2hRZG9Gc1FMZ0JOcWU4N0lvZXdNTTQ1ODVDUXdGTmV6SG5vLWFzYw&q=https%3A%2F%2Fwww.bluemountain.ca%2F&v=V1oRHMgJw-8" rel="nofollow" style="display: inline; text-decoration: none;" tabindex="0" target="_blank">https://www.bluemountain.ca</a></span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #131313; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">
<b>Open-Air Gondola Ride:</b>
</span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqazhmdnp1WkFuUTJITk85ODFxRTA4eWtJMnRId3xBQ3Jtc0tsYWZrVU9WUDhLWnpmMXJTanRYTno5NGFXOWhJa1E2VUhsZ1kzamZ1N0NnSTFpQzBqanN2Sy0xLVdEakR0TlZJZXUwTEpzZS1QSzdqdEpNdEM4TXVJU2I0dV9EYko4OW1vcVNMdGxLT3c1bmU3UkwzQQ&q=https%3A%2F%2Fwww.bluemountain.ca%2Fthings-to-do%2Factivities%2Fopen-air-gondola&v=V1oRHMgJw-8" rel="nofollow" style="display: inline; text-decoration: none;" tabindex="0" target="_blank">https://www.bluemountain.ca/things-to...</a></span><span class="yt-core-attributed-string--link-inherit-color" style="background: none; border: 0px; color: #131313; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">
one ticket costs 44$ for adults and children. You can ride all day with one ticket.
<br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/V1oRHMgJw-8" width="400" youtube-src-id="V1oRHMgJw-8"></iframe></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">For 1000+ interesting recipes from around the world, visit my blog : www.7aumsuvai.com and do not forget to subscribe to my channel 7s kitchen for detailed video recipes.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">https://twitter.com/7aumsuvai</p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-68563654351187284742024-02-13T17:23:00.003-05:002024-03-14T12:32:34.293-04:00Trip To India- Kodaikanal/kanyakumari/adiyogi statue/palani/coimbatore<div><br /></div>We went on a trip to India in 2022, we decided to visit many places we never been to. Here is the list of places we travelled by car. <div><br /><div><ol style="text-align: left;"><li><b>Kodakkanal</b>- pillar rock/guna caves/silver falls/moir/lake view point/crockers walk/ pine forest etc.</li><li><b>Kanya kumari </b>- sunrise and sunset point,padmanabhapuram palace, mother thottipalam.</li><li><b>Kovai</b> - Maruthamalai,Adiyogi statue,Palani Srivilliputhur- adi ther thiruvizha, thiruvannamalai,madavar kulam shivan temple.</li><li><b>Kuladeiva temples</b> (both sides).</li><li><b>Gopalswamy malai.</b></li><li><b>Kazhugumalai murugan temple.</b></li></ol></div><div><br /></div><div> It was bit tiring but worth travelling. It was a 5 weeks trip but we travelled a lot, especially temples. Along the travel we ate lots of yummy food. for the address of the location, please check the google.<div><br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/ZC94MwbDc-8" width="400" youtube-src-id="ZC94MwbDc-8"></iframe></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">For 1000+ interesting recipes from around the world, visit my blog : www.7aumsuvai.com and do not forget to subscribe to my channel 7s kitchen for detailed video recipes.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">https://twitter.com/7aumsuvai</p><div><br /></div></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-32723528049810977462024-02-13T17:17:00.005-05:002024-03-14T12:34:13.562-04:00Kerala Curry House- A Restaurant Review / Kerala food<div><br /></div><b>Kerala curry house: </b>
South Indian flatbreads, rice dishes & curries offered at a colourful cafe in a strip mall. We went to lunch buffet during weekends. It was 50 plus items (approx) buffet and the food was really awesome. Good service and great ambience. If you crave for Kerala food like me then this is the place for you. Get ready and explore the flavours of Kerala. <div><br /></div><div><b>Price for the weekend lunch buffet: </b>24.99$ (adults) for kids around 16$ </div><div><b>Location:</b> 5120 Dixie Rd, Mississauga, ON L4W 4K2
Phone: (905) 282-9111 </div><div><b>Menu:</b> keralacurryhouse.com</div><div><div><br />
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">https://twitter.com/7aumsuvai</p><div><br /></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-71080089232885010642024-02-13T17:11:00.004-05:002024-03-14T12:39:37.445-04:00Toronto vlogs- Harbour front/City view cruise/Nathan Philip square trip<div><br /></div>Our trip started from <b>Brampton city by Go Train to Union station,Toronto</b>. With <b>presto card</b>, it costed $16 CAD (round trip) per head. For children it will be less.
After reaching Union station-Toronto, we started walking towards front street and in John street intersection we reached <b>CN Tower</b> from back entrance. You can take direct route to CN tower from Union station. Due to personal reasons, we had to take different route. It will take around 10 minutes.
From CN Tower through<b> Round House Park</b>, We started walking towards Harbour Front to take city view cruise. It will take 15 minutes. <div><br /><div><b>City view cruise: </b>1 hour
You have many agencies/companies to take city view tour. Different agencies charge different prices. You can check online for more details. I saw the details online but, I directly purchased the tickets from the booth near the cruise. It costed 33 $ CAD with tax (29 actual price) per head. Check getyourguide.com for details. </div><div><br /></div><div><b>Queen's Quay Terminal (#QQT) Shopping centre: </b></div><div><b><br /></b></div><div><b>Address:</b> 207 Queens Quay W Suite 141, Toronto, ON M5J 1A7 </div><div>By walk, I reached this spot few steps to the cruise I was about to board. Where you will find the Tim Hortons and lots of other restaurants inside this building and you can use the washrooms as well. Very neat place. Highly recommended.
https://queensquayterminal.ca </div><div><br /></div><div> After 1 hour tour, by walk reached <b>Korean takeout restaurant called Mama Lee's Kitchen (takeout only) </b></div><div><b>
Address:</b> 16 Yonge St Unit B, Toronto, ON M5E 2A1</div><div> Ordered Kimchi fries and Korean Fried chicken for lunch. I don't want to order a lot because, it was first time for me to eat Korean food. So, I tried few things to get used to that flavours. Food was ok. </div><div><br /></div><div> https://www.toronto.ca/data/parks/prd...
Reached <b>Harbour square park east </b>to enjoy our food by lake side view. We went for a good walk around the park.
From there by walk reached <b>HTO park,</b> where you have another Man made beach(apart from Sugar beach- that we watched during our city view tour).
https://www.toronto.ca/data/parks/prd...
We have Tim Hortons near by for food and drink. So, No worries!
<b>Round house park:</b>
Our last destination before we go home is Round house park, where you will find old trains and round house was used long time ago.</div><div>Located in the front of CN Tower. Must visit places.
55 Bremner Blvd, Toronto, ON M5V 3M9<div><div><br />
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Go train and go bus:
</b>Please visit this website for details:
https://www.gotransit.com/en/see-sche... </div><div><b>The Rec Room: </b>(for games and dining)
Address: 255 Bremner Blvd, Toronto, ON M5V 3M9
https://www.therecroom.com/?location=... </div><div><b>Nathan Phillips Square:
</b>Address: 100 Queen St W, Toronto, ON M5H 2N1
https://www.toronto.ca/services-payme...<div><br />
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">https://twitter.com/7aumsuvai</p><div><br /></div></div></div></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-74080333884968465882024-01-09T16:19:00.004-05:002024-03-14T12:41:52.821-04:00Ice Skating Trail and Christmas lights in Gage Park,Brampton,ON,Canada<div><br /></div><b>
Gage Park Skating Trail - Christmas Celebration Lightings </b><div><br /><div><div><b>Address:</b> 45 Main St S, Brampton, ON L6Y 1M9 Hours of Operation: 24 hours Phone: (905) 874-2820 </div><div><br /></div><div>Gage Park is an urban park in Brampton, Ontario, Canada. It is Brampton's oldest municipal park, originally opened in 1903. The park offers floral gardens, a gazebo, large trees, a fountain, trails for rollerblading and jogging, a children's play area, a wading pool, and summer evening concerts. Brampton’s skating trail at Gage Park attracts families and skating enthusiasts from Brampton and beyond. Come and skate through the trees of this majestic park, it’s a wonderful and unique experience, and it’s free!</div></div><div><br /></div><div><br /></div><div> <iframe allowfullscreen="" class="BLOG_video_class" height="379" src="https://www.youtube.com/embed/9HLE81A2wmE" width="456" youtube-src-id="9HLE81A2wmE"></iframe> </div><div><br /></div><div> </div><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">For 1000+ interesting recipes from around the world, visit my blog : www.7aumsuvai.com and do not forget to subscribe to my channel 7s kitchen for detailed video recipes.</p>
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<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">https://twitter.com/7aumsuvai</p></div><div><br /></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-582486781958222132024-01-06T22:09:00.004-05:002024-03-14T12:44:41.516-04:00Amma's Kitchen| வாழை இலை விருந்து|South Indian Meal<div><br /></div><b>Amma's Kitchen:</b> Offers unlimited South Indian veg / Non-veg meal(Vazhai ilai virundhu/ Kalyana sappadu) during weekends for 24.99$ (CAD).
Service was awesome, food was wonderful and must try restaurant in Canada.Taste was authentic Tamil food. Tried for the very first time and we enjoyed a lot. Do try and leave your comments.<div><br /></div><div><b>Address: </b>18 Four Seasons Pl Unit 100, Etobicoke, ON M9B 2C4 </div><div><b>Hours:</b> </div><div><ul style="text-align: left;"><li>Saturday 11:45 a.m.–4:30 p.m., 6:45–10 p.m. </li><li>Sunday 11:45 a.m.–4:30 p.m., 6–10 p.m. </li><li>Monday 8 a.m.–4 p.m., 5:30–10 p.m. </li><li>Tuesday 8 a.m.–4 p.m., 5:30–10 p.m. </li><li>Wednesday 8 a.m.–4 p.m., 5:30–10 p.m.</li><li>Thursday 8 a.m.–4 p.m., 5:30–10 p.m. </li><li>Friday 8 a.m.–4 p.m., 5:30–10 p.m.</li></ul></div><div><b>Phone:</b> (437) 783-5117 </div><div><b>Notes:</b> Please book appointment before you go if you are planning for vazhai ilia virundhu/kalyana sapped unlimited (only during weekends and special occasions). Appointments are made from 9am onwards. We missed couple of times and finally got one appointment on Dec 25,2023. We thoroughly enjoyed the food.<br /><div><br />
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In today's post, You will be watching beautiful flowers from our garden. It was raining heavily during this time of the year. It was very beautiful to watch the rain and the flowers after it got rained.It was so refreshing to watch the plants smile after heavy rain.I hope you too enjoy this video and give me a thumbs up if you like or dislike this video. Thanks for watching and don't forget to subscribe my channel and also leave your valuable thoughts about this video.<div><br />
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https://twitter.com/7aumsuvai</div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-13342277580078776812023-07-17T21:24:00.002-04:002024-03-14T12:45:45.293-04:00Gardening update 2023/Seeding and Planting<div><br /></div>A visit to our backyard garden 2023.I started seeding around mid of March and planted in the beginning of June. I planted beetroot,tomato,ash gourd,yellow beans,green beans,sweet peas,zucchini,eggplant,golden dew melon,cucumber,ladies finger/okra,small onion,garlic,spring onion,roma tomatoes,coriander leaves,fenugreek leaves/methi leaves.
Also, for the very first time I planted a few flower bulbs from a nursery garden.I will make another post to update the status of my garden. It is just a glimpse of what I have done in my garden this year.<div><br />
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https://twitter.com/7aumsuvai</div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-81967807278955249452021-06-08T22:31:00.000-04:002021-06-08T22:31:20.456-04:00Green gram sprouts salad/ Kosambari style<p><span style="background-color: white; font-family: sans-serif; font-size: 15px; letter-spacing: 0.30000001192092896px;">Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.Green gram sprout salad is a very refreshing and healthy salad. when sprouted turn out to be sweeter, this combo goes well with carrot and lemon juice.</span> </p><p>Recipe for sprouts:http://www.7aumsuvai.com/2013/03/homemade-green-gram-sprouts.html</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvxCJ3bZIq7pdcPcg-xD2PkTB9nHgqNf0DXBXCl0r4TUIp5UQXbueaZvA69RkmHXY-DbvOTf5fZ4BXXVOvHUl-Y1XF3blx37QndZMSBB4XOfniqVzFJjdsINkzknm4ZdbroSzGOZmGK8/s2048/Sprouts+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvxCJ3bZIq7pdcPcg-xD2PkTB9nHgqNf0DXBXCl0r4TUIp5UQXbueaZvA69RkmHXY-DbvOTf5fZ4BXXVOvHUl-Y1XF3blx37QndZMSBB4XOfniqVzFJjdsINkzknm4ZdbroSzGOZmGK8/w640-h480/Sprouts+salad+2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="302" src="https://www.youtube.com/embed/tfun8CuZXB8" width="526" youtube-src-id="tfun8CuZXB8"></iframe></div><p></p><p><b>Ingredients:</b></p><p><b>Serves 4 to 5</b></p><p></p><ul style="text-align: left;"><li>1/2 cup - Green gram/green lentils/pacha payaru </li><li>1/2 cup -Carrot, grated</li><li>1/4 cup -Coconut grated (optional)</li><li>2 tbsp - Coriander leaves chopped</li><li>Lemon juice as needed</li><li>Salt as needed</li></ul><div><b>Seasonings:</b></div><div><ul style="text-align: left;"><li>1 tsp - Oil</li><li>1/4 tsp - Mustard seeds</li><li>1 no - Green chili (chopped)</li><li>1/2 tsp - Ginger chopped</li><li>Pinch of asafoetida/hing</li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSF92tF51C012TlLFpr7IXAJNuzY7IW_7s9QIJOKjuv0XRbpw92iyBtYRk_XFiumSazBmi6NzthgIU-YozXQBHcn949Zx6PkQEPBdBnUbLHKoSk7Bl43MoVE9itMTW-ULdj_eytzU87s/s2048/Sprouts+salad+pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSF92tF51C012TlLFpr7IXAJNuzY7IW_7s9QIJOKjuv0XRbpw92iyBtYRk_XFiumSazBmi6NzthgIU-YozXQBHcn949Zx6PkQEPBdBnUbLHKoSk7Bl43MoVE9itMTW-ULdj_eytzU87s/w640-h448/Sprouts+salad+pic+1.jpg" width="640" /></a></div><b><br /></b></div><div><b>Preparation method:</b></div></div><p></p><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><strong style="box-sizing: border-box;"><span style="box-sizing: border-box; color: black;"><em style="box-sizing: border-box;">How to make sprouts:</em></span></strong></p><div><ol style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; margin-bottom: 10px; margin-top: 0px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Wash and soak green gram in water for overnight. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Drain water completely and tie them in a clean damp cotton cloth or just place a paper towel on top of the lentil and covered with lid for about 8hrs or until it sprouts well.</span></li></ol><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><strong style="box-sizing: border-box;"><span style="box-sizing: border-box; color: black;"><em style="box-sizing: border-box;">Salad Preparation:</em></span></strong></p><ol style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; margin-bottom: 10px; margin-top: 0px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Steam cook sprouts using idly vessel or electric rice cooker (using steam cook tray) for 8-10 minutes or until it cooks. Do not over cook it. </span><span style="color: black; letter-spacing: 0.02em;"> </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Take a mixing bowl;add cooked sprout, grated carrot, grated coconut,coriander leaves , lemon juice, along with required salt mix it well all together. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Heat a pan, season it with mustard seeds, green chilies, ginger and hing. Pour this seasonings over the salad and mix well. Now sprouted green lentil salad is ready for serving.</span></li></ol><div><span style="font-family: sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jqDVgkM1b_BT-B8fEbKgsRXvRa0tYb8tYdCHLAgn61E8Ld7Q1pNn6Z_0kQLeJEmAFNAhhM55NP5UOzf15Swi5K6_g_XtB0VKcIlty5pMZSS3GiIf6pEXxhlUWTz0DqFASF-b65Ew5RE/s1600/green+sprout+salad+process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="843" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jqDVgkM1b_BT-B8fEbKgsRXvRa0tYb8tYdCHLAgn61E8Ld7Q1pNn6Z_0kQLeJEmAFNAhhM55NP5UOzf15Swi5K6_g_XtB0VKcIlty5pMZSS3GiIf6pEXxhlUWTz0DqFASF-b65Ew5RE/w633-h843/green+sprout+salad+process.jpg" width="633" /></a></div><br /><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></div><div><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><b>Notes:</b></span></span></div></div></div><div><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; color: #7b7b7b; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">I used paper towel instead of cotton cloth for making sprouts.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;">Since I did not have coconut I did not add in this recipe. But I would definitely recommend it as it gives nice twist to the salad.</li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;">For extra flavour, you may also add cucumber, green mango etc. with rest of the ingredients.</li></ul></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-74187969968020539392021-06-08T22:30:00.000-04:002021-06-08T22:30:56.072-04:00Green gram sprouts dosai|பச்சை பயறு தோசை<p>Green gram sprouts dosa is a healthy version of yummy dosa, prepared with homemade green gram sprouts along with rice and other ingredients, which goes well with coconut chutney. <span style="background-color: white; font-family: sans-serif; font-size: 15px; letter-spacing: 0.30000001192092896px;">Sprouts are believed to be highly nutritious and rich in enzymes which promote good health. Sprouted green gram can be eaten in its raw form, cooked or ground into flour.</span></p><p><b>Recipe for sprouts:</b> http://www.7aumsuvai.com/2013/03/homemade-green-gram-sprouts.html</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6d66F8xc5lfWHhNT39TygGhot88aXPFjRj13r4nb8MXCU2ZjnWULtwMO5Jx_fqjXQb8yCZ5UyLvV-hcdOtd7Dt2Fc9tYXB7gWUssgd7h6D_hYGRogVipz_BV4MoHCn_hISk8jgfuveM/s2048/Sprouts+dosai+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6d66F8xc5lfWHhNT39TygGhot88aXPFjRj13r4nb8MXCU2ZjnWULtwMO5Jx_fqjXQb8yCZ5UyLvV-hcdOtd7Dt2Fc9tYXB7gWUssgd7h6D_hYGRogVipz_BV4MoHCn_hISk8jgfuveM/w640-h360/Sprouts+dosai+1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="291" src="https://www.youtube.com/embed/tfun8CuZXB8" width="509" youtube-src-id="tfun8CuZXB8"></iframe></div><p></p><p><b>Ingredients:</b></p><p><b>Serves 4 to 5</b></p><p></p><ul style="text-align: left;"><li>1 cup - Green gram/ green lentil /pacha payaru</li><li>1 cup - Raw rice</li><li>2 no's - Green chili</li><li>1/2 inch - Ginger</li><li>1 tsp - Cumin seeds</li><li>Handful - Fresh curry leaves</li><li>Handful - Fresh coriander leaves</li><li>Pinches of asafoetida/hing</li><li>Salt to taste</li><li>Chopped onion for making dosa</li></ul><div><b>Preparation method:</b></div><div><b><br /></b></div><div><b>Making of sprouts:</b></div><div></div><p></p><span style="caret-color: rgb(123, 123, 123); font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em;"><ol style="text-align: left;"><li><span style="letter-spacing: 0.02em;">Wash and soak green gram in water for overnight or up to 8 hrs. </span></li><li><span style="letter-spacing: 0.02em;">Drain water completely and tie them in a clean damp cotton cloth or just cover with paper towel.</span><span style="letter-spacing: 0.02em;"> close it tight.</span></li><li><span style="box-sizing: border-box; color: black; letter-spacing: 0.02em;">Place it in a warm place for about 8hrs or overnight or until it sprouts well. </span><span style="letter-spacing: 0.02em;">After 8 hrs I saw my green grams are beautifully sprouted. I used my sprouted green grams for making salad and you can also use this sprouts for making dosai, variety rice etc.</span></li></ol></span><div><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><b>Making of dosai:</b></span></span></div><div><ol style="text-align: left;"><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;">Wash and soak raw rice for 3 to 4 hours, set it aside.</span></span></li><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;">Grind sprouts, soaked rice, green chilies, ginger, cumin seeds, fresh curry leaves, coriander leaves, asafoetida/hing, to a slightly coarse paste like our regular dosa batter.</span></span></li><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;">No need to ferment this batter. Just mix enough water to bring it to dosa batter consistency.</span></span></li><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><span style="background-color: white; caret-color: rgb(0, 0, 0);">Consistency of batter should not be too thick or too thin (It should be like our regular dosa batter consistency).</span></span></span></li><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;">Heat a dosa pan, add a scoop of batter and spread it like our regular dosa, sprinkle the chopped onions.</span></span></li><li><span style="font-family: sans-serif;"><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><span style="background-color: white; caret-color: rgb(0, 0, 0);">Drizzle oil and cook on both the sides till golden brown. Serve hot with coconut or spicy ginger chutney.</span></span></span></li></ol><div><span style="font-family: sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_EGWm9QTLSno8PEbY-3thPJysdil06qJMgz3SlHfGc3suCt2JC0CO3VOfIJpi8eq0osX3t2qm8kEaqYkMMom1HUFGpn1Tt1xktLRNERKTZYAMx_iRhyphenhyphentETX4GzYB7Mzf0wEdlWu_k0s/s1600/Sprout+dosai+process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="844" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_EGWm9QTLSno8PEbY-3thPJysdil06qJMgz3SlHfGc3suCt2JC0CO3VOfIJpi8eq0osX3t2qm8kEaqYkMMom1HUFGpn1Tt1xktLRNERKTZYAMx_iRhyphenhyphentETX4GzYB7Mzf0wEdlWu_k0s/w633-h844/Sprout+dosai+process.jpg" width="633" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwXnMDyfzNzRJ7hr26f6jdodm2WsqqrhDdmic0-AjEc5dwkUYOdd9-4MRFlbkURFBycZUzDTUXJ8OiKb4fxhJQn8vzw76Z2Rud80YOuaPArUMjDZKuGdaIFLf0QhqzPLgHIYzU9PQD0I/s2048/sprouts+dosai+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwXnMDyfzNzRJ7hr26f6jdodm2WsqqrhDdmic0-AjEc5dwkUYOdd9-4MRFlbkURFBycZUzDTUXJ8OiKb4fxhJQn8vzw76Z2Rud80YOuaPArUMjDZKuGdaIFLf0QhqzPLgHIYzU9PQD0I/w640-h360/sprouts+dosai+2.jpg" width="640" /></a></div><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></div></div><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Notes:</strong></span></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">If you are not using this batter immediately, then store it in the refrigerator for latter use.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">There is no need for fermentation for this recipe, either you can use batter immediately after grinding or use it after 2 hours for better result(slightly fermented batter).</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You can add rice flour instead of raw rice but grinding the rice along with the green gram gives a coarse texture to the pesarattu.</span></li></ul></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-427990629436893232021-05-12T21:00:00.003-04:002021-05-12T21:00:00.184-04:00Mutton pepper fry / மட்டன் மிளகு பிரட்டல்<p> Mutton pepper fry /mutton milagu pirattal, is a pepper flavour boneless mutton fry recipe, which goes well with white rice, roti and parotta. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeSVGFrdC6NNPjTio2d3LfvyYfLF5Au7zne_w7kHBwBwdpvqqMXJ2y0ExcZaekA0xRrcznPUQJ51VNl2FGxS_X6uS3LRNIWhOQ4Qwkvm2Or4AoBk23ZXFKXdltgBgOy_TTzsBPlB5zN8/s2048/Mutton+sukka+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeSVGFrdC6NNPjTio2d3LfvyYfLF5Au7zne_w7kHBwBwdpvqqMXJ2y0ExcZaekA0xRrcznPUQJ51VNl2FGxS_X6uS3LRNIWhOQ4Qwkvm2Or4AoBk23ZXFKXdltgBgOy_TTzsBPlB5zN8/w640-h360/Mutton+sukka+pic+2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="306" src="https://www.youtube.com/embed/7zrVwX2JERo" width="514" youtube-src-id="7zrVwX2JERo"></iframe></div><p><b>Ingredients:</b></p><p><b>Serves 3 to 4 </b></p><p></p><ul style="text-align: left;"><li>1/2 kg - Mutton (boneless)(fine pieces)</li><li>15 no's - Small onion/shallots(chopped)</li><li>1 tsp - Ginger garlic paste</li><li>1/4 tsp - Turmeric powder</li><li>1 tsp - Red chili powder</li><li>1 to 2 tsp - Coriander powder</li><li>1/2 tsp - Garam masala powder</li><li>1/2 tsp - Cumin powder</li><li>1 to 2 tsp - Pepper powder(freshly ground)</li><li>8 to 10 no's - Fresh curry leaves (for sautéing)</li><li>Fresh curry leaves +coriander leaves for garnishing</li><li>Salt to taste</li><li>2 to 3 tbsp - Sesame oil</li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNjj2hcwvJxxEKWBg7knqZqKHIin32k9VvEn8XkmQFrp-8-z0MsZF70ZPb7rEp9k0t0yp3cVNgMMqizUnZMgNjMah7GOGJI9pnjoA9bHaD2nx3WTCHN5PS1kaSobxCQVImp5G1VN0xg/s2048/Mutton+sukku+pic+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNjj2hcwvJxxEKWBg7knqZqKHIin32k9VvEn8XkmQFrp-8-z0MsZF70ZPb7rEp9k0t0yp3cVNgMMqizUnZMgNjMah7GOGJI9pnjoA9bHaD2nx3WTCHN5PS1kaSobxCQVImp5G1VN0xg/w640-h360/Mutton+sukku+pic+3.jpg" width="640" /></a></div><br /><b><br /></b></div><div><b>Preparation method:</b></div><div><ol><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Wash the mutton thoroughly with turmeric powder and lemon juice. Pressure the washed mutton with turmeric powder, ginger garlic paste, required salt, a tsp of sesame oil and enough water for 8 to 10 whistles or until soft. Set this aside.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Heat sesame oil in a pan, add small onions/shallots along with curry leaves, saute it with a pinch of salt, until they are slightly brown in color. Followed by ginger garlic paste, saute until raw smell goes.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Now add the cooked mutton along with 1 or 2 scoops of mutton water(gives Nice flavour to the dish), turmeric powder, red chili powder, coriander powder, garam masala powder and cumin powder, saute well for 2 to 3 minutes until the raw smell of masala goes away.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Once the water has evaporated, add the freshly ground pepper powder and salt, mix well. Cover with a lid and cook for 5 to 8 minutes. </span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Finally add chopped curry leaves and coriander leaves, mix well and leave it open, continue to cook for few more minutes or until the oil oozes out.</span></span></li></ol><div><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0Ij6rGhyphenhyphenn-3CHuJUTZRj1vEI8sMVkAlaZtX5K3eOYo3wW4PqgyTuZKMvw_soP9o5CHt98tUJ4AMQLwJF30_nIruUMF4JT-b3jVkT8KancGFlwk0Xu8_P5jsF5WARhYi5PI0sLcOHjIU/s1200/mutton+sukka+process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0Ij6rGhyphenhyphenn-3CHuJUTZRj1vEI8sMVkAlaZtX5K3eOYo3wW4PqgyTuZKMvw_soP9o5CHt98tUJ4AMQLwJF30_nIruUMF4JT-b3jVkT8KancGFlwk0Xu8_P5jsF5WARhYi5PI0sLcOHjIU/w640-h426/mutton+sukka+process.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXwFuEtnQn2YVsFC-TkLIkMKxwQWi4FvxI2RjumdR4Ulsk6ImHpm8puaAqsNEKmf8ZIHx07oXAjOxJPXCW5LNdxINbJA5pIgKVPz-I2zrjkVUGTt4_7T78ykEtgR0-OubByfifWp2AZI/s2048/Mutton+sukka+pic+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXwFuEtnQn2YVsFC-TkLIkMKxwQWi4FvxI2RjumdR4Ulsk6ImHpm8puaAqsNEKmf8ZIHx07oXAjOxJPXCW5LNdxINbJA5pIgKVPz-I2zrjkVUGTt4_7T78ykEtgR0-OubByfifWp2AZI/w640-h360/Mutton+sukka+pic+4.jpg" width="640" /></a></div><br /><b><br /></b></span></span></div><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Notes:</b></span></span></div><div></div><p></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You may increase or decrease the quantity of pepper powder as per your spice level.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).</span></li></ul></div></div><div><br /></div><p></p><p><br /></p><p><br /></p>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-65047544251477123362021-05-12T21:00:00.001-04:002021-05-12T21:00:00.184-04:00Mutton curry/மட்டன் குழம்பு<p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">Mutton curry is prepared by cooking the mutton in a coconut based gravy, which goes well with idli and dosai, roti and parotta, and with rice also.</span></p><p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGWLrbtoAf8Zb0ZSvjbKDMyyqOQmuDfBjSYIitEWAoNEWAQtr9-rHWqLVivLcP4ZnUm6mpE-lzcMoDYaphyphenhyphenhoqNw7s-Pc7aO87PJaVMg2CcXeau4bVlK-HNd76n8mMBZ_vuAHzQ52NzU/s2048/Mutton+kuzhambu+pic+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGWLrbtoAf8Zb0ZSvjbKDMyyqOQmuDfBjSYIitEWAoNEWAQtr9-rHWqLVivLcP4ZnUm6mpE-lzcMoDYaphyphenhyphenhoqNw7s-Pc7aO87PJaVMg2CcXeau4bVlK-HNd76n8mMBZ_vuAHzQ52NzU/w640-h428/Mutton+kuzhambu+pic+3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="308" src="https://www.youtube.com/embed/7zrVwX2JERo" width="513" youtube-src-id="7zrVwX2JERo"></iframe></div><b><br /></b><p></p><p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Ingredients:</b></span></p><p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Serves 4 to 5</b></span></p><p></p><ul style="text-align: left;"><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 kg - Mutton with bones</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">15 to 20 no's - Small onion/shallots(half crushed and other half chopped)</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1 no - Tomato</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1 to 2 tsp - Ginger garlic paste</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1/4 tsp - Turmeric powder</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">2 to 3 tsp - Red chili powder</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">2 tsp - Coriander powder</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 tsp - Garam masala powder</span></li><li><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 tsp - Pepper powder</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Fresh curry leaves chopped</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Fresh mint leaves chopped</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Fresh coriander leaves</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Salt to taste</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1 tsp - Sesame oil (to cook mutton)</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Fresh curry leaves and coriander leaves for garnishing</span></li></ul><p></p><p></p><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Seasonings:</b></span></span></div><div><ul style="text-align: left;"><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">2 to 3 tbsp - Sesame oil</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">2 no - Cloves</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1 small - Cinnamon stick</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1 no - Bay leaf</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1 no - Cardamom</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 tsp - Fennel seeds/sombu</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 tsp - Cumin seeds</span></li><li><span face="sans-serif" style="font-size: 15px; letter-spacing: 0.20999999344348907px;">2 no 's - Dry red chilies</span></li></ul><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>For grinding:</b></span></span></div></div><div><ul style="text-align: left;"><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1/2 cup - Coconut slices/grated</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">3 to 4 no's - Cashew nuts</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">1/4 tsp - Poppy seeds/kasa kasa</span></span></li></ul><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIeqEtJQvbJgwUgyIJ3_Z9GSSYumZUiW2cErmr14sUyMs-mN9qPvk31eB54rjzB-RIL5kFK64C3Wy-1qIrxh4QcEY7Eiqe751k288HpC1m5htqzE_VwKx2pW4BQEQOVMpFLDc31v_vr0/s2048/Mutton+kuzhambu+pic+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIeqEtJQvbJgwUgyIJ3_Z9GSSYumZUiW2cErmr14sUyMs-mN9qPvk31eB54rjzB-RIL5kFK64C3Wy-1qIrxh4QcEY7Eiqe751k288HpC1m5htqzE_VwKx2pW4BQEQOVMpFLDc31v_vr0/w640-h428/Mutton+kuzhambu+pic+2.jpg" width="640" /></a></div><br /><b><br /></b></span></span></div><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Preparation method:</b></span></span></div></div><div><ol style="text-align: left;"><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Wash the mutton thoroughly with turmeric powder and lemon juice. Pressure the washed mutton with turmeric powder, ginger garlic paste, required salt, a tsp of sesame oil and enough water for 8 to 10 whistles or until soft. Set this aside.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Heat sesame oil in a pan, season it with items given in the list for seasonings. Followed by small onions/shallots(crushed and chopped together) along with chopped curry leaves, mint leaves and coriander leaves, saute it with a pinch of salt, until they are slightly brown in color.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Next add tomato and cook until they are mushy. Followed by ginger garlic paste, saute until the raw smell goes away.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Now add the cooked mutton (keep the water in which mutton has cooked for later use), turmeric powder, red chili powder, coriander powder, garam masala powder and pepper powder, saute well for 2 to 3 minutes until the raw smell of masala goes away.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Pour the mutton water along with regular water to gravy and enough salt, bring it to boil and continue to cook for 5 to 10 minutes.</span></span></li><li><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;">Meanwhile grind coconut paste with coconut, cashew nuts and poppy seeds to a fine paste. Add this paste to the curry, mix well and check for spice and salt. If needed add more, bring it to boil and cook until you reach the consistency you desire. Garnish with curry leaves and coriander leaves and switch off the stove. Serve hot with rice, idli, dosai etc.</span></span></li></ol><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQE__9lhT94S390ML1JSBZHrMyCj1Y_dV4GBRmc-PGrGiFp4-sYkON-gVTj1_JDTnJDAjpCWr3gnCEsUnvIZked-yQ4PpCPLuLjbwTt-XZ6FvfLTrimIDjZd9aJ3sW-mMVzkKcbzv7E/s1200/Mutton+curry+process+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQE__9lhT94S390ML1JSBZHrMyCj1Y_dV4GBRmc-PGrGiFp4-sYkON-gVTj1_JDTnJDAjpCWr3gnCEsUnvIZked-yQ4PpCPLuLjbwTt-XZ6FvfLTrimIDjZd9aJ3sW-mMVzkKcbzv7E/w640-h426/Mutton+curry+process+1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xWmmtk-8E18exRAwXlejfGe61tzdwj3k8hn2KBxXZFVs0ly5M4dhxAMc5QSXxrzg2E0lYixNXYIJEDOJqv7UyY18ae1K7vJhP38R5EhYTydq6NR4z4UEfAQWxnNFziwUa6sIHGts2xw/s1600/Mutton+curry+process+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xWmmtk-8E18exRAwXlejfGe61tzdwj3k8hn2KBxXZFVs0ly5M4dhxAMc5QSXxrzg2E0lYixNXYIJEDOJqv7UyY18ae1K7vJhP38R5EhYTydq6NR4z4UEfAQWxnNFziwUa6sIHGts2xw/w650-h866/Mutton+curry+process+2.jpg" width="650" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye0L12Q4Puk2zBz0fvbVWCsaILAEpGX-XrRWT6AfK_jhhFMpqBd1cn99-sjhzRmawCExfwC80bTDGpwWV0FEeJs4wZOGxsp1OyXAvo-E5Kz6BiiAzIDaPGVsFxfdpX9EUsFeUyujv1KM/s2048/Mutton+kuzhambu+pic+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye0L12Q4Puk2zBz0fvbVWCsaILAEpGX-XrRWT6AfK_jhhFMpqBd1cn99-sjhzRmawCExfwC80bTDGpwWV0FEeJs4wZOGxsp1OyXAvo-E5Kz6BiiAzIDaPGVsFxfdpX9EUsFeUyujv1KM/w640-h428/Mutton+kuzhambu+pic+1.jpg" width="640" /></a></div><br /><b><br /></b></span></span></div><div><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.20999999344348907px;"><b>Notes:</b></span></span></div></div><div></div><p></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You may increase or decrease the quantity of red chilli powder as per your spice level.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).</span></li></ul><p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.20999999344348907px;"><br /></span></p>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-59272766441840020682021-05-05T21:00:00.003-04:002021-05-05T21:00:00.178-04:00Idli batter for soft idli/ how to make idli batter<p><span face="sans-serif" style="background-color: white; font-size: 15px; letter-spacing: 0.30000001192092896px;">Idli has occupied a very important place in Southern part of Tamilnadu. The softness of idli depends on the selection of rice and black gram (Ulunthu/Urad dhal). Everybody have their own way of making idli as well as different proportion. Here is my way of making soft idli.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZYq096Wa1lxX0zzWfVtWkaNo-XYCZhKnCm13S4emLDD8uc5Gk_q5E4NJgm67Nj4atEsbACVeu6VYYM1y-xte40YSfJ-SuHf5YhRZJKHgjQCmUfjG26D7xc7QGKqFUTF29OdAkG_eevs/s1280/Idli+pic+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZYq096Wa1lxX0zzWfVtWkaNo-XYCZhKnCm13S4emLDD8uc5Gk_q5E4NJgm67Nj4atEsbACVeu6VYYM1y-xte40YSfJ-SuHf5YhRZJKHgjQCmUfjG26D7xc7QGKqFUTF29OdAkG_eevs/w640-h360/Idli+pic+1.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="294" src="https://www.youtube.com/embed/JxzOdS9-Gww" width="477" youtube-src-id="JxzOdS9-Gww"></iframe></div><p></p><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Ingredients:</strong></span></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); font-family: sans-serif; font-size: 15px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><ul style="box-sizing: border-box; color: #7b7b7b; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style: disc; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">4 cups – Idli rice </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1 cup – Whole black gram without skin / ulunthu / urad dal without skin</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1 tsp – Fenugreek seeds / vendhayam / methi seeds </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Salt as needed </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Few ice cubes (while grinding )</span></li></ul></ul><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Preparation method:</strong></span></p><ol style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; margin-bottom: 10px; margin-top: 0px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Wash and soak black gram/ulunthu and fenugreek seeds together in a wide bowl for at least 2 to 3 hrs or over night. Same way wash and soak idli rice in a wide bowl for at least 6 to 7 hr or overnight. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Put some ice cubes in water and use that to grind batter. Grind soaked black gram in a wet grinder (I always prefer wet grinding for idli and dosai) until it is light and fluffy by adding water little by little and transfer it to a container.The batter should not be sticky but it should be light and fluffy. I usually grind ulunthu for about 40 mins. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Now add soaked rice to the wet grinder and grind it coarsely by adding water little by little for 10 to 12 mins to a slightly coarse paste. Consistency of rice batter should not be too grainy nor fine paste. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Transfer the rice batter to the same container in which urad dal batter is. Then add the required salt, using clean hands mix the batter thoroughly for 10 to 15 minutes, so that it gets mixed well. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="color: black; letter-spacing: 0.02em;">Container should have enough room for the batter to ferment. Consistency of batter should not be too thick or too thin. Ferment the batter for overnight or at least 9 to10 hrs.</span><span style="color: black; letter-spacing: 0.02em;"> </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Mix the fermented batter once ( do not try to stir or mix too much). Now it is ready for making idli. If you are not going to use it immediately, then refrigerate the batter.</span></li></ol><div><span face="sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_ET_MtFhIMW6QbCr0Wpv3r266GFAgf4tryPrLp_X9vQtHPEEQRjgdOLJyNqJellFyAITQ_6YHbHiNIAZyXDn-Q_iyiTXIiveOWBw8sk0xfMmlAQISrnbmxwZgoHNNgtQRCCqMrtrUMs/s1600/Idli+batter+process+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="832" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_ET_MtFhIMW6QbCr0Wpv3r266GFAgf4tryPrLp_X9vQtHPEEQRjgdOLJyNqJellFyAITQ_6YHbHiNIAZyXDn-Q_iyiTXIiveOWBw8sk0xfMmlAQISrnbmxwZgoHNNgtQRCCqMrtrUMs/w624-h832/Idli+batter+process+1.jpg" width="624" /></a></div><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></div><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><strong style="box-sizing: border-box;"><em style="box-sizing: border-box;"><span style="box-sizing: border-box; color: black;">Making of soft idli:</span></em></strong></p><ol style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; margin-bottom: 10px; margin-top: 0px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Heat enough water in the idli pot, grease the idli platter with little oil or ghee (for kids) and then take a scoop of batter and fill in the idli platter. Once you see steam from the idli pot, place the idli platter and close it with a lid. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Steam for 9 to 10 mins. Using fork or toothpick you can check whether it is done or not. If it is done, then remove platter from the pot . Either allow them to cool for 5mins or you can turn over the idli platter and show it in the cold running water. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Remove idli from the platter and transfer it to a hot pack. Spongy idli is ready and now serve with sambar,chutney and idli podi.</span></li></ol><div><span face="sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XFWqIFZP1_4qyoehUafzFSnXjuDb5UfsKIMwGpUbx0pjGcVF_OEu6zs_cF8mDVV1wJxEFloJwszFLg4GNPVgdjA-e5xxndzueoSqsvFSL8hCyfYOqrxOeR7wp2__8C6BpR3PYnnyu9o/s1200/Idli+batter+process+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XFWqIFZP1_4qyoehUafzFSnXjuDb5UfsKIMwGpUbx0pjGcVF_OEu6zs_cF8mDVV1wJxEFloJwszFLg4GNPVgdjA-e5xxndzueoSqsvFSL8hCyfYOqrxOeR7wp2__8C6BpR3PYnnyu9o/w640-h426/Idli+batter+process+2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATbcSs2w4VUq21YX7EPU1e2x73rDMapZxYUQA_mC7gQBl2l_GLuQND1hYIuVIbeYT4aaAu7yOW01fzPFN18VNKkL5rrZ0bf5QG7wlK2YDcOXCOUXzh4YOjwjPokOIfDFCs5J997j6Wik/s1280/collage+6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATbcSs2w4VUq21YX7EPU1e2x73rDMapZxYUQA_mC7gQBl2l_GLuQND1hYIuVIbeYT4aaAu7yOW01fzPFN18VNKkL5rrZ0bf5QG7wlK2YDcOXCOUXzh4YOjwjPokOIfDFCs5J997j6Wik/w640-h360/collage+6.png" width="640" /></a></div></span></div><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Notes:</strong></span></span></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">I use either ice water or ice cubes while grinding idli batter, that helps the batter from getting hot. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">The quality of idli rice and black gram/ulunthu is very important. Never stock rice and ulunthu for long, better get it in small quantity or when needed. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">The duration for fermentation may vary depending on the climatic conditions. In winter it may need longer time and in summer it may require less time to ferment. Always try to keep it in a warm place. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">The consistency of the batter is also equally important. If your batter is too thin, then your idli will be flat. If your batter is thick, then your idli will be hard. That is the reason why you should add water little by little by checking the consistency. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You will get spongy idli only when your batter is nicely fermented. You will see lot of small bubbles in your batter and never forget to mix your fermented batter before pouring into the idli platter. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You need to take out the batter from refrigerator about 30 mins before you make idli. Mix well once before pour into idli platter. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You may also make crispy dosai as well as spongy uthappam with same batter.</span></li></ul><div><br /></div></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-25294143650496234032021-05-05T21:00:00.001-04:002021-05-05T21:00:00.178-04:00Crispy dosa batter/ How to make crispy dosa like restaurant<p><span style="background-color: white; font-family: sans-serif; font-size: 15px; letter-spacing: 0.30000001192092896px;">Dosai and idli has occupied a very important place as breakfast in all South Indian house holds. It is a very healthy dish as it is fermented and cooked. It goes well with hot sambar, coconut chutney and tomato or kara chutney. I love to have paper or ghee dosai whenever I go to restaurant. Now you can make that crispy and tasty dosai at home.</span></p><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="box-sizing: border-box; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtU-DkRknUywxJC5oxWzhUa6w12QaMM-TWRhWcbJvSIt4_oODo364g24EwldGXWccdLx6Avfi-S4iuouiF0CO6nzJtr_7hDranho0ggVVgIday4d4Azz23Rit98JbDGaFSpInNi7_clZc/s2048/dosai+pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtU-DkRknUywxJC5oxWzhUa6w12QaMM-TWRhWcbJvSIt4_oODo364g24EwldGXWccdLx6Avfi-S4iuouiF0CO6nzJtr_7hDranho0ggVVgIday4d4Azz23Rit98JbDGaFSpInNi7_clZc/w640-h428/dosai+pic+1.jpg" width="640" /></a></span></div><span style="box-sizing: border-box; color: black;"><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="293" src="https://www.youtube.com/embed/JxzOdS9-Gww" width="485" youtube-src-id="JxzOdS9-Gww"></iframe></div></span><p></p><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Ingredients:</strong></span></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><ul style="box-sizing: border-box; line-height: 1.2; list-style: disc; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1 cup – Idli rice </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1 cup – Raw rice/ pachai arisi</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1/2 cup – Whole black gram without skin / ulunthu/urad dal</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1/2 cup – Poha / aval/ flattened rice</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">1/2 tsp – Fenugreek seeds / vendhayam</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Salt as needed</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Water as needed</span></li></ul></ul><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UFZ2Q7dO5DuNSofRkLxidFnYj0Q_tCUJkHNRjffd7pyBP4eN_J8jux7dy8QcEII_bgdVE87qO4Yo3t2P97XTlC-eHFdrLNLS-vpkn9wjn9clpKVAc5mWazlBHanyn3iKEdA3D799dPA/s1600-h/Restaurent%252520style%252520dosai%252520process%25255B5%25255D.jpg" style="box-sizing: border-box; color: #e15d5d; letter-spacing: 0.02em; outline: none; text-decoration: none; transition: all 0.3s ease;" target="_blank"></a></strong></span></p><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="box-sizing: border-box; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkOEnxudrMvuK1LdYDve4W9bSTlkMOYSuD50LUEgiKS59ohvJvlXUj1xemjhqo6hXYgudgSgYcL3hH2HDHApuA7rsjY-VfKzNG8KmJCz2B6rMn_raQPJH1RdS1J9MeNVpH-33BxJGRsE/s2048/Dosai+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkOEnxudrMvuK1LdYDve4W9bSTlkMOYSuD50LUEgiKS59ohvJvlXUj1xemjhqo6hXYgudgSgYcL3hH2HDHApuA7rsjY-VfKzNG8KmJCz2B6rMn_raQPJH1RdS1J9MeNVpH-33BxJGRsE/w640-h428/Dosai+pic+2.jpg" width="640" /></a></span></div><p></p><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Preparation method:</strong></span></p><ol style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; margin-bottom: 10px; margin-top: 0px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Wash thoroughly and soak idli rice, raw rice and flattened rice together in a wide bowl. Same way wash and soak whole black gram and fenugreek seeds together in an another wide bowl. Leave it for overnight or atleast 6 to 8 hours.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Grind soaked whole black gram in a wet grinder (I always prefer wet grinding for idli and dosai) until it is light and fluffy by adding water little by little (I use either ice water or ice cubes while grinding) and transfer it to a container.The batter should not be sticky but it should be light and fluffy. I usually grind ulunthu for about 40 mins.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Now add soaked rice and aval to the wet grinder and grind it coarsely by adding water little by little for 10 to 12 mins. Rice batter should be little watery than ulunthu batter.Then add ground ulunthu along with required salt to the ground rice and grind for another 5 minutes so that it gets mixed well.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Transfer ground batter to a big container for fermentation. Container should have enough room for the batter to ferment. Consistency of batter should not be too thick or too thin. Ferment the batter for overnight or at least 9 to10 hrs.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Mix the fermented batter well. Now it is ready for making dosai. If you are not going to use it immediately, then refrigerate the batter.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">Heat a dosa tawa, take a ladle full of flour and spread it like normal dosai. Drizzle some oil/ghee around the sides and after it is slightly cooked, using spatula (dosai karandi) just rub it all over to make it flat. Once you see golden brown color, fold the dosai as shown in the video. Crispy dosai is ready and serve hot with sambar, coconut chutney and tomato chutney.</span></li></ol><div><span style="font-family: sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSc2F1Gmss7c-33RS_zIfBLJcE37gnL9_psZtvVsfKEYLiBmEWW25J4oiVb_Ct3zN4esg_V7Qe-829vy6sjHFnJ_O5LDCgVyJgAtkP9h_NuQKe4_VQdAXXPn2ifjlGLjPRPTqu_rBTsk/s1200/Dosa+batter+process+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSc2F1Gmss7c-33RS_zIfBLJcE37gnL9_psZtvVsfKEYLiBmEWW25J4oiVb_Ct3zN4esg_V7Qe-829vy6sjHFnJ_O5LDCgVyJgAtkP9h_NuQKe4_VQdAXXPn2ifjlGLjPRPTqu_rBTsk/w640-h640/Dosa+batter+process+1.jpg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSokN8rjAurB2S8c0k3Q8EV8d_RP8HPCaYC7xUd6FZyoB4B88DZLTVsvwnOZx1VNRciNB9mIfQy_2-abLhwWYeB6QNDmSsNZjavaxlCl-afBXn7bqmdDa3TE0DNCaLNOu0WdwbVVeDJ-U/s2048/Dosai+pic+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSokN8rjAurB2S8c0k3Q8EV8d_RP8HPCaYC7xUd6FZyoB4B88DZLTVsvwnOZx1VNRciNB9mIfQy_2-abLhwWYeB6QNDmSsNZjavaxlCl-afBXn7bqmdDa3TE0DNCaLNOu0WdwbVVeDJ-U/w640-h428/Dosai+pic+3.jpg" width="640" /></a></div><br /><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgruX5PGFngaiNO3A8XkwE1VAglgQkua1ZU2zX2ZIa3WIdpCxBR5AdrG_5zyXj5zbgTFW8EFIMzSCZysvJDOOOzYNTw_r3aBCBn3XVlpU4HGLT5rOvZwuLPu-pfjEl3tzppbrlEwrSdK8/s2000/Dosa+batter+process+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1200" height="1035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgruX5PGFngaiNO3A8XkwE1VAglgQkua1ZU2zX2ZIa3WIdpCxBR5AdrG_5zyXj5zbgTFW8EFIMzSCZysvJDOOOzYNTw_r3aBCBn3XVlpU4HGLT5rOvZwuLPu-pfjEl3tzppbrlEwrSdK8/w621-h1035/Dosa+batter+process+2.jpg" width="621" /></a></div></div><div><p style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.02em; line-height: 1.8em;"><span style="box-sizing: border-box; color: black;"><strong style="box-sizing: border-box;">Notes:</strong></span></p><ul style="box-sizing: border-box; caret-color: rgb(123, 123, 123); color: #7b7b7b; font-family: sans-serif; font-size: 15px; letter-spacing: 0.20999999344348907px; line-height: 1.2; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px 30px;"><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">The quality of idli rice and black gram/ulunthu is very important. Never stock rice and ulunthu for long, better get it in small quantity or when needed. </span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">The duration for fermentation may vary depending on the climatic conditions. In winter it may need longer time and in summer it may require less time to ferment. Always try to keep it in a warm place.</span></li><li style="box-sizing: border-box; letter-spacing: 0.02em; margin: 0px; padding: 0.25em 0px;"><span style="box-sizing: border-box; color: black;">You need to take out the batter from refrigerator about 30 mins before you make dosai. Mix well once before making dosai.</span> </li></ul><div><span style="color: #7b7b7b; font-family: sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpb7i8YV93Pu2SntkPGM1SAcHMxzLIaj8YmVlwn2EJxixrCAMXizBJT4aUQC7vWDpZ5y-7zp-dDC2w5f_EdpVelM1NBrl-35wT4K7oPn7noGJbFLVhyUpyCb9mJZhiJ8erdOOnFxLkiJ0/s2048/Dosai+pic+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpb7i8YV93Pu2SntkPGM1SAcHMxzLIaj8YmVlwn2EJxixrCAMXizBJT4aUQC7vWDpZ5y-7zp-dDC2w5f_EdpVelM1NBrl-35wT4K7oPn7noGJbFLVhyUpyCb9mJZhiJ8erdOOnFxLkiJ0/w640-h428/Dosai+pic+4.jpg" width="640" /></a></div><br /><span style="caret-color: rgb(123, 123, 123); font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></div></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-7185342722552014642021-05-03T22:05:00.001-04:002021-05-03T22:05:05.479-04:00Senai kizhangu venthaya keerai kuzhambu/Yam methi curry<p>Yummy curry prepared with senai kizhangu/elephant yam and methi leaves/venthaya keerai, cooked in a coconut based gravy, goes well with hot rice, and roti.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_QxO5pcMplJw808FHl3hpRwGMceoTW91A64XHLkaMRrHVtBJjBMePTU-Z2KG6pI7OkLzuF2-RY-GK4gHD2H8jJ9EbeLau7ghOwh3QfGTWlzRChlswgsOib-t8Jex-wIBvaDRSMgWlkc/s2048/Senai+kizhangu+keerai+kuzhambu+pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_QxO5pcMplJw808FHl3hpRwGMceoTW91A64XHLkaMRrHVtBJjBMePTU-Z2KG6pI7OkLzuF2-RY-GK4gHD2H8jJ9EbeLau7ghOwh3QfGTWlzRChlswgsOib-t8Jex-wIBvaDRSMgWlkc/w640-h428/Senai+kizhangu+keerai+kuzhambu+pic+1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="334" src="https://www.youtube.com/embed/ZWdoM3xmDCs" width="492" youtube-src-id="ZWdoM3xmDCs"></iframe></div><p><b>Ingredients:</b></p><p><b>Serves 4 to 5 </b></p><p></p><ul style="text-align: left;"><li>1/4 size - Senai kizhangu/elephant yam</li><li>1 bunch - Methi leaves/venthay keerai/fenugreek leaves</li><li>1 no - Onion chopped finely</li><li>1 no - Tomato chopped</li><li>1/4 tsp - Turmeric powder</li><li>1 to 2 tsp - Red chili powder(or add as needed)</li><li>2 tsp - Coriander powder</li><li>1/4 tsp - Garam masala powder</li><li>Salt to taste</li><li>1 to 2 tbsp - Sesame oil for sautéing</li></ul><div><b>For grinding:</b></div><div><ul style="text-align: left;"><li>1/2 cup - Sliced coconut / Grated coconut</li><li>2 cloves - Garlic</li><li>1/2 tsp - Cumin seeds/jeera</li></ul></div><div><b>Seasonings:</b></div><div><ul style="text-align: left;"><li>1 tbsp - Sesame oil</li><li>1/4 tsp - Mustard seeds</li><li>1/4 tsp - Split black gram/ulunthu</li><li>Fresh curry leaves</li><li>Pinches of asafoetida</li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cZETHb2OXwSKk-TfQproms6XgDVQX9DQ43wRyAsO0Ko9nd9xjI2D0fMYMnL707RmpZSo3jPMp4S8DPifqUsKEJ4ux_M5rICXp_SRU3jr8c03UFVC8cIMq9hcsTTIARkMlNjOwV-3qEo/s2048/Senai+kizhangu+keerai+kuzhambu+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cZETHb2OXwSKk-TfQproms6XgDVQX9DQ43wRyAsO0Ko9nd9xjI2D0fMYMnL707RmpZSo3jPMp4S8DPifqUsKEJ4ux_M5rICXp_SRU3jr8c03UFVC8cIMq9hcsTTIARkMlNjOwV-3qEo/w640-h428/Senai+kizhangu+keerai+kuzhambu+pic+2.jpg" width="640" /></a></div><br /><b><br /></b></div><div><b>Preparation method:</b></div></div><div><ol style="text-align: left;"><li>Remove methi leaves and wash them 2 to 3 times thoroughly, set it aside.</li><li>Remove the skin of yam, chop them into cubes and soak them in water until use.</li><li>Heat 1 to 2 tbsp sesame oil in a pan, add the chopped onion and pinch of salt, saute until they are golden brown in color.</li><li>Followed by chopped tomato, saute until they are mushy. Now add the chopped yams, saute for 2 to 3 minutes. Then add turmeric powder, red chilli powder, coriander powder, and garam masala powder, saute for a minute.</li><li>Add the methi leaves, continue to saute until it shrinks and leaves little bit water. Add enough water for the curry and required salt, bring it to boil and cook until yam cooks soft.</li><li>Meanwhile grind coconut,garlic and cumin seeds with enough water to a fine paste.</li><li>Once yam is cooked, add this coconut paste and continue to cook for 5 to 8 minutes. Meanwhile prepare seasonings with the ingredients given in the list and pour over the cooking yam curry. Switch off the stove and serve hot with rice or roti.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeRFNtYtASnMAHpLGGQ1KXEeGZTxC5zjAgcxOoGMN0PKg4BS7Uz5J7GpeQ-1Kq7xk59neFphgNXtWesQmpJ2rdx8bEIatLOOsZ0agV88iC5hOrMULfFKaYyxSN12vzOsQmY6rBtqugms/s1200/Senai+kizhangu+methi+curry+process+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeRFNtYtASnMAHpLGGQ1KXEeGZTxC5zjAgcxOoGMN0PKg4BS7Uz5J7GpeQ-1Kq7xk59neFphgNXtWesQmpJ2rdx8bEIatLOOsZ0agV88iC5hOrMULfFKaYyxSN12vzOsQmY6rBtqugms/w640-h426/Senai+kizhangu+methi+curry+process+1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGw_M-cfUHBcX70scRj93W3HphnCPBAtUzrlCbI1jukYYZ2DP04Bc77YYHrahtO0K66lh-YQoB75ZiR-kjvS4oYNRJcP8OJ57-yP1qE-wvrxNCT_1sLqozOsyCkOO9pVAkulWzXSlJqw/s1600/Senai+kizhangu+methi+curry+process+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGw_M-cfUHBcX70scRj93W3HphnCPBAtUzrlCbI1jukYYZ2DP04Bc77YYHrahtO0K66lh-YQoB75ZiR-kjvS4oYNRJcP8OJ57-yP1qE-wvrxNCT_1sLqozOsyCkOO9pVAkulWzXSlJqw/w621-h828/Senai+kizhangu+methi+curry+process+2.jpg" width="621" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiv6tu2gGWi_6OYu4WgJksBgDDkocLoK_c4kc9OxWTU3W35tLBASq79KUEH6NQUthmetYhFs5zBy46bjv9noqIZUvPLKNx0Ecgwy1nUNulX41Ysluq6bTZZaaMff1mNmKi6cOykK5MMA/s2048/Senai+kizhangu+keerai+kuzhambu+pic+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiv6tu2gGWi_6OYu4WgJksBgDDkocLoK_c4kc9OxWTU3W35tLBASq79KUEH6NQUthmetYhFs5zBy46bjv9noqIZUvPLKNx0Ecgwy1nUNulX41Ysluq6bTZZaaMff1mNmKi6cOykK5MMA/w428-h640/Senai+kizhangu+keerai+kuzhambu+pic+3.jpg" width="428" /></a></div><div><br /></div><div><b>Notes:</b></div></div><div><ul style="text-align: left;"><li>Soaking yam in water helps to avoid them browning and less stick.</li><li>You may increase or decrease the red chili powder as per your spice level.</li></ul></div><p></p>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-3414196304937065742021-04-22T20:00:00.001-04:002021-04-22T20:00:00.218-04:00Chana masala and methi poori<p><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Methi poori or plain poori and chana masala, is one of the best combinations that you can relish either as a breakfast or dinner. </span></p>
<b style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg0L5JCr_l2hMfkWR_0MTV6C4SO7oMzWr1TQ_q34JLk3yjCNj9_mNn6XazGpUziwyZcPuxueYeTV0wSj3tHKDVr8pAMAJezOyrNeNmV5YAXAvrbN-DU9kKPZBVflZSfs39J9GupJx2Zc/s2048/chana+masala+pic+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg0L5JCr_l2hMfkWR_0MTV6C4SO7oMzWr1TQ_q34JLk3yjCNj9_mNn6XazGpUziwyZcPuxueYeTV0wSj3tHKDVr8pAMAJezOyrNeNmV5YAXAvrbN-DU9kKPZBVflZSfs39J9GupJx2Zc/w640-h428/chana+masala+pic+5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="307" src="https://www.youtube.com/embed/FytPxug43yE" width="520" youtube-src-id="FytPxug43yE"></iframe></div><b style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></b></div>Ingredients: for chana masala
Serves 4 to 5</b>
<ul style="text-align: left;"><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 to 1 cup - Chana/kondakadalai/white chickpeas</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">2 no's - Onions (1 for grinding and 1 for sautéing)</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 no - Tomato</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">2 to 3 clove - Garlic</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 inch - Ginger</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 no - Green chilies</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4 tsp - Turmeric powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tsp - Red chili powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tsp - Kashmiri red chili powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">2 tsp - Coriander powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4 tsp - Garam masala powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tsp - Chole masala (store bought)</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Salt to taste</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/4 tsp - Sugar (optional)</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 no - Bay leaf</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 tbsp - Butter for garnishing</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 to 2 tbsp - Coriander leaves for garnishing</li></ul><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b>Seasonings:</b>
</span><ul style="text-align: left;"><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp - Butter</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp - Oil</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 tsp - Fennel seeds</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 tsp - Cumin seeds</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/8 tsp - Asafoetida/hing</li></ul><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b><div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhtxUKch5wfSwNMLKwpLZNl4ija_q8iKRzaYbBVdl_i6utcRbgM1qVg8Fdi5U64HwNxkngfHTwS5lo3AAbXqtotuae5O0oERzJuMBPPmbNEDAKlftmYt1yzP815bk-6LcxWeSUJDxgMk/s2048/Chana+masala+pic+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhtxUKch5wfSwNMLKwpLZNl4ija_q8iKRzaYbBVdl_i6utcRbgM1qVg8Fdi5U64HwNxkngfHTwS5lo3AAbXqtotuae5O0oERzJuMBPPmbNEDAKlftmYt1yzP815bk-6LcxWeSUJDxgMk/w640-h428/Chana+masala+pic+3.jpg" width="640" /></a></div><b><br /></b></span></div>Preparation method:</b></span><br /><ol style="text-align: left;"><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Soak the channa dhal overnight and pressure cook along with salt and bay leaf for up to 5 to 6 whistles or until soft. Keep the water in which chana is cooked for later use.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Grind 1onion, garlic, ginger and tomato in the mixer grinder to a fine paste and keep it aside.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Heat butter and oil in a pan, season it with cumin, fennel seeds and asafoetida/hing. then add the chopped onion, and green chillies. Saute them until translucent and add the ground onion and tomato paste and cook for a while.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Add all masala powders like turmeric, red chilli powder, coriander powder, chole masala, garam masala, sugar and salt, saute until the oil separates.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Add the cooked channa masala along with water in which chana is cooked and let it cook for a while.Once it is done add the butter and chopped coriander leaves and serve hot with poori/chapatti or bhatura.</span></li></ol><span style="font-family: Roboto, Noto, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYWuQ4rstNsEa7A3othsdY-zG3V_kO-2zbBRg9hxcIi5BkozEom_QulfqwEmsD6rdNFYuDWgp-ViIq5rY-SqtvEjlJs4q0KjhAYHerNN9sZv60j3tMq5jlo21dzTF-kXtFiCAE1a7fgQ/s2000/Chana+masala+process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1200" height="1026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYWuQ4rstNsEa7A3othsdY-zG3V_kO-2zbBRg9hxcIi5BkozEom_QulfqwEmsD6rdNFYuDWgp-ViIq5rY-SqtvEjlJs4q0KjhAYHerNN9sZv60j3tMq5jlo21dzTF-kXtFiCAE1a7fgQ/w615-h1026/Chana+masala+process.jpg" width="615" /></a></div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><b><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Methi poori:</span><br /><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Ingredients:</span><br /><i><span style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Yields 10 to 15 poori’s (depends on the size of the poori)</span></i></b><span style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><ul style="text-align: left;"><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">2 cups – Wheat flour</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">2 to 3 tsp - Dried methi leaves/kasuri methi</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">1/8 tsp – Ajwain / omam / carom seeds</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">1/8 tsp – Turmeric powder</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">1 tsp – Oil for kneading</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Salt to taste</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Water to knead</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Oil for deep frying</span></li></ul><span style="font-family: Roboto, Noto, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1biK4PwA4tOYeK6X2G8Uv_TFXn77IttOsXuNcJmfscgqHxqFtihfuaVolAHAAQqXKvEBCLcA4Ea_1-3a9QuWidZtjr6ehXkBbM6uDPVmIQw9fyQjF95FOvh4DKpcMr1l0Tycu5Bw6RtM/s1471/chana+masala+pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1471" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1biK4PwA4tOYeK6X2G8Uv_TFXn77IttOsXuNcJmfscgqHxqFtihfuaVolAHAAQqXKvEBCLcA4Ea_1-3a9QuWidZtjr6ehXkBbM6uDPVmIQw9fyQjF95FOvh4DKpcMr1l0Tycu5Bw6RtM/w626-h640/chana+masala+pic+1.jpg" width="626" /></a></div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b>Preparation method:</b></span><span style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><ol style="text-align: left;"><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Take a mixing bowl, add wheat flour, dried methi leaves, crushed ajwain, turmeric powder, a tsp of oil and required salt, mix well.</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Add water little by little and knead into a stiff dough. Divide the dough into equal portions and using rolling pin roll them like small disk as shown in the picture.</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Heat oil in a kadai drop poori’s one after another. Press gently with your spatula in the middle; continue pressing until the poori puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Methi poori is ready.</span></li></ol><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b><div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuO4mkjp4oPbooWewWgeVt2ljsmFVQsF0V712AfCBZZARwSL7L2jpoTMSBpA4pOZvLMW6sMG2YTuHONWmfhyphenhyphenw7avLFUlmRv_4IPu0nVEJ2nuY-Xg5o52Vnvaf9u_ClxRmYn1cmfEp_cmM/s2048/Chana+masala+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuO4mkjp4oPbooWewWgeVt2ljsmFVQsF0V712AfCBZZARwSL7L2jpoTMSBpA4pOZvLMW6sMG2YTuHONWmfhyphenhyphenw7avLFUlmRv_4IPu0nVEJ2nuY-Xg5o52Vnvaf9u_ClxRmYn1cmfEp_cmM/w640-h360/Chana+masala+pic+2.jpg" width="640" /></a></div><b><br /></b></span></div>Notes:</b></span><span style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><ul style="text-align: left;"><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Dough consistency should be little harder than chapatti otherwise poori will absorb lot of oil.</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Don’t make it very thin like we do for chappathi, it should a bit thicker.</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">After dough is prepared, don’t wait immediately make poori’s. Otherwise, you may get flat poori instead of fluffy one.</span></li><li style="font-family: Roboto, Noto, sans-serif;"><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Increase or decrease amount of dried methi leaves as per your taste.</span></li></ul><br /><br />7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-67721598031298052752021-04-19T16:57:00.000-04:002021-04-19T16:57:00.335-04:00Semolina gujiya<p><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Semolina gujiya/gujiya is a fried snack with sweet filling inside. This sweet is usually prepared at the time of holi and other major celebrations in the North part of India. I prepared the filling with rava, coconut and sugar, you may make fillings with khoya/mawa.</span></p><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8ksn-K0EfVl_bjvK1-7W9Qx9rdOFLjE-mGX3pyuvib6WqUCfmZMO35oQszMmNVihAoo727QWRx1R4Evrs45wENM_TUw92utb6txgoNKh2u1VCa_OnbjdaxwDNN10Cj7EQZRfoTSTuSQ/s2048/Semolina+gujiya+pic+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8ksn-K0EfVl_bjvK1-7W9Qx9rdOFLjE-mGX3pyuvib6WqUCfmZMO35oQszMmNVihAoo727QWRx1R4Evrs45wENM_TUw92utb6txgoNKh2u1VCa_OnbjdaxwDNN10Cj7EQZRfoTSTuSQ/w428-h640/Semolina+gujiya+pic+3.jpg" width="428" /></a></div><div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="353" src="https://www.youtube.com/embed/8uASDXMw3yY" width="572" youtube-src-id="8uASDXMw3yY"></iframe></div>
<b>Ingredients:</b>
<b><i>Yields around 10 gujiyas</i></b>
</span><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><ul style="text-align: left;"><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 cup - Maida</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp - Ghee (hot)</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Salt to taste</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Water to knead</span></li></ul></blockquote>
<b style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Rava/semolina fillings:</b>
<ul style="text-align: left;"><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp +1 tsp - Ghee (for roasting rava+coconut)</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/2 cup - Rava</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">4 to5 tbsp - Grated coconut</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">4 to 5 tbsp - Powdered sugar</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp - Cashews chopped</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1 tbsp - Almonds chopped </li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">8 to 10 no's - rasins</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">1/8 tsp - Cardamom powder</li><li style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Pinch of nutmeg powder</li></ul><span style="font-family: Roboto, Noto, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBg8sF996i16WFE_l7cQBre-k9ZUCqMp7FTIEzayBegOc1hsrarNe5mqiLfIFp_eHSjtAlwL8tb1xI9hc1_Ua4zFkHuiE8qIYOA6MA6-pPU73M4EYbmoxYv_ThxdfbRiO1a94M4wXyXjo/s2048/Semolina+gujiya+pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBg8sF996i16WFE_l7cQBre-k9ZUCqMp7FTIEzayBegOc1hsrarNe5mqiLfIFp_eHSjtAlwL8tb1xI9hc1_Ua4zFkHuiE8qIYOA6MA6-pPU73M4EYbmoxYv_ThxdfbRiO1a94M4wXyXjo/w640-h428/Semolina+gujiya+pic+1.jpg" width="640" /></a></div><br /><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /><b>Preparation method: </b></span></span><div><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b><i>Making of filling:</i></b></span><br /><div><ol style="text-align: left;"><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Heat a tbsp of ghee in a pan, add rava and roast until they are slightly brown, Set this aside.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">In the same pan, add a tsp of ghee and roast grated coconut until they are brown. Transfer this roasted coconut to the bowl with roasted rava.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Once cooled, add nuts and raisin, cardamom powder, nutmeg powder and finally powdered sugar, mix well and set this aside.</span></li></ol><span style="font-family: Roboto, Noto, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG8FVZD-XayynfbmFJNEmm5U0vI4oQWejkP0ljQvPmWADXngWmYaCqODswWEbg8MEU9l9gMncSdVGKCJ8I5Ie_AzjqOwpqTUb4_ob4sk1jW3BBm1InSu5jRPJISCIdkiTvhrnaatATRc/s1200/Gujiya+process+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG8FVZD-XayynfbmFJNEmm5U0vI4oQWejkP0ljQvPmWADXngWmYaCqODswWEbg8MEU9l9gMncSdVGKCJ8I5Ie_AzjqOwpqTUb4_ob4sk1jW3BBm1InSu5jRPJISCIdkiTvhrnaatATRc/w640-h640/Gujiya+process+1.jpg" width="640" /></a></div><br /><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><b><i>Making of gujiya:</i></b></span><span style="font-family: Roboto, Noto, sans-serif;"><br /><ol style="text-align: left;"><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Take a mixing bowl, add maida, salt to taste, hot ghee, mix well thoroughly. Then add enough water and knead it to make a soft and pliable dough. Set this aside for 15 mins.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">After the resting time, knead it once again thoroughly. Make a small lemon sized ball of the dough and roll it into circle like poori.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Place a tbsp of sweet filling in the centre, apply some water around the circle and fold it like a semi circle. Using the fork press it gently around the corners and Seal it properly. Or else follow the videos to make a different folding techniques.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Fry this dumplings in the hot oil or ghee until they are golden brown in color. Flame should be always in medium not very hot.</span></li><li><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Drain the fried gujiyas and place it over the paper towels. Allow them to cool completely before storing them in an air tight container. Enjoy your gujiyas!</span></li></ol><span style="caret-color: rgba(0, 0, 0, 0.87); color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYtEgpLBg64yFeX-JgMvMyZGGXk9nKu7XT7vu0LngAS0c7fec1gnYy_YvUd73dXIQ4XmevabdyQXwmkM6ORpSXe7jWWu0rlODsKlVamqiNCJ5NwErK7QuN-wwvhooAu0Nei0t6Hie6J4/s2000/Gujiya+process+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1200" height="1089" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYtEgpLBg64yFeX-JgMvMyZGGXk9nKu7XT7vu0LngAS0c7fec1gnYy_YvUd73dXIQ4XmevabdyQXwmkM6ORpSXe7jWWu0rlODsKlVamqiNCJ5NwErK7QuN-wwvhooAu0Nei0t6Hie6J4/w654-h1089/Gujiya+process+2.jpg" width="654" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b3FlEA8CZB0Plfbp3gai-UB_pZX-FdOkk2uIktKD_0YUGVDwn-p_0tz70aFRjLHCom-MRYwBwDi_ItE5z-_ENwefBAEHCz38in9KcKxKi_wNGLOFJmVkpIFXzdxUKpnakIZQxexuQxc/s2048/Semolina+gujiya+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b3FlEA8CZB0Plfbp3gai-UB_pZX-FdOkk2uIktKD_0YUGVDwn-p_0tz70aFRjLHCom-MRYwBwDi_ItE5z-_ENwefBAEHCz38in9KcKxKi_wNGLOFJmVkpIFXzdxUKpnakIZQxexuQxc/w428-h640/Semolina+gujiya+pic+2.jpg" width="428" /></a></div><br />
<b>Notes:</b>
<ul style="text-align: left;"><li>Do not fry the gujiyas in a very hot oil. </li><li>Do not add less or more hot ghee while kneading the dough. Exact amount of ghee is required to get crispy and slightly flakey gujiyas. When ghee is less the gujiyas will become hard and more ghee will make the gujiyas break and more flakey.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S6rr7xLwziDahUYsiU-dioMInSO0SAD4lzmSgWEZq_c69feqL5Atav5wsNMzy0Zzn8IpjnXFJFsiWx28JXhogN-FG7JfIWG-LJYYjCWqSgyQyHcVvTs5LHoX9aF3yUawZGq39f0DWzM/s2048/Semolina+gujiya+pic+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S6rr7xLwziDahUYsiU-dioMInSO0SAD4lzmSgWEZq_c69feqL5Atav5wsNMzy0Zzn8IpjnXFJFsiWx28JXhogN-FG7JfIWG-LJYYjCWqSgyQyHcVvTs5LHoX9aF3yUawZGq39f0DWzM/w428-h640/Semolina+gujiya+pic+4.jpg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4DO_mjSi5hXINkybPpNA2vUUP-ggUo8dO6VO7nptAvzgbuibBOY9AmKiVCGQpXydqCVMUqHOV-hro4whAtPtHFLUUYpCTr3t9g1t02eo41zBfslqZ3A9me1PgdhUsn1S73rWGjGWzsQ/s2048/Semolina+gujiya+pic+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4DO_mjSi5hXINkybPpNA2vUUP-ggUo8dO6VO7nptAvzgbuibBOY9AmKiVCGQpXydqCVMUqHOV-hro4whAtPtHFLUUYpCTr3t9g1t02eo41zBfslqZ3A9me1PgdhUsn1S73rWGjGWzsQ/w640-h428/Semolina+gujiya+pic+5.jpg" width="640" /></a></div>
<b>Social media pages:</b>
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</span></span></div></div>7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0tag:blogger.com,1999:blog-8468878650192981263.post-61530524136940240442021-04-06T20:00:00.003-04:002021-04-06T20:00:00.411-04:00Moong dal ki halwa<p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="caret-color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;">Yummy halwa prepared with moong dal flour/paasi paruppu maavu (store bought) along with sugar, ghee, milk and nuts. </span></p><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="caret-color: rgba(0, 0, 0, 0.87); font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiQAE6b_jYci1jPP0ULbRBF95Pc9qX3HVTIGJVmqI2xgF4LOpiG6Fl5om5m5uMkVWoiwiU2_dM7cGuV6mIoAWyjEreDnLsQyRU3iNhF0J85s3RepEe0i1ykRjI_RD-yP8_232LJLkVH8/s2048/moong+dal+ki+halwa+pic+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1385" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiQAE6b_jYci1jPP0ULbRBF95Pc9qX3HVTIGJVmqI2xgF4LOpiG6Fl5om5m5uMkVWoiwiU2_dM7cGuV6mIoAWyjEreDnLsQyRU3iNhF0J85s3RepEe0i1ykRjI_RD-yP8_232LJLkVH8/w432-h640/moong+dal+ki+halwa+pic+2.jpg" width="432" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/bEym9-h4LEQ" width="320" youtube-src-id="bEym9-h4LEQ"></iframe></div>
<b>Ingredients:
Serves 4 to 5</b>
<ul style="text-align: left;"><li>1 cup - Moong dal flour</li><li>2/3 cup - Sugar (or anywhere between 1/2 to 3/4 cup)</li><li>1/2 cup - Milk</li><li>1/2 cup - Ghee</li><li>1/8 tsp - Cardamom powder</li><li>2 to 3 tbsp - Chopped nuts (almonds, cashews etc)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGAhsWc_v96WRHmnYsCM-vz2epJWxAX4YcWXYfKMugQ5y3N8OGDSdEcg6h5wCbxgCD72ACPFlu8CWdQajT1L_jljdsZuZu2UQFWY_bSzbuRA4aIvh-CDWkil50TgXuXVhlhylqmui3Yo/s2048/Moong+dal+ki+halwa+pic+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGAhsWc_v96WRHmnYsCM-vz2epJWxAX4YcWXYfKMugQ5y3N8OGDSdEcg6h5wCbxgCD72ACPFlu8CWdQajT1L_jljdsZuZu2UQFWY_bSzbuRA4aIvh-CDWkil50TgXuXVhlhylqmui3Yo/w640-h360/Moong+dal+ki+halwa+pic+1.jpg" width="640" /></a></div><br />
<b>Preparation method:</b>
<ol style="text-align: left;"><li>Heat a pan, add 1/2 cup of ghee and let it melt. At medium flame, add the moong dal flour slowly and mix well without any lumps. Keep mixing over medium to low flame until you reach the slightly watery consistency(as shown in the video).</li><li>Now add sugar and cardamom powder, continue to mix well until the sugar melts.</li><li>Followed by milk, mix well thoroughly and you may add 1 or 2 tsp of ghee in between to bring the shine and perfect consistency.</li><li>Keep stirring continuously adding ghee in intervals to avoid drying. After 10mins or so, you will see the halwa becomes glossy, comes together and it no longer sticks to the bottom. This indicates that halwa is done. </li><li>Finally garnish the halwa with chopped nuts and saffron if you prefer and mix well. Yummy Moong dal ki halwa is ready.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp34JL5dfSEFI5wwRl_1AFzST0mu6dVwP0_4YTDVqrdsptcdxd5sWGeXZB1elVU2GK2yLFhSQyBhimNbL_LFyabOaaAcfRnBtgfhyoXO3D1auftiZrvCt9UROehyphenhyphen70BQIbNVJZUpZSkvQ/s1600/Moong+dal+ki+halwa+process+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="797" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp34JL5dfSEFI5wwRl_1AFzST0mu6dVwP0_4YTDVqrdsptcdxd5sWGeXZB1elVU2GK2yLFhSQyBhimNbL_LFyabOaaAcfRnBtgfhyoXO3D1auftiZrvCt9UROehyphenhyphen70BQIbNVJZUpZSkvQ/w598-h797/Moong+dal+ki+halwa+process+.jpg" width="598" /></a></div></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU0vjE-INm-LJgLcxFjvVx8nSR_Vm3_9tyDw7c1fGPmFp7zPsd8mi0il9j5J9O2XVpQjrJWSy3QO2blSz2aqUW35e0IeOsleyewPGQjhO-qB4Uvp67HYJQbByPeom4a2fOixCjE8BYGg/s2048/moong+dal+ki+halwa+pic+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1586" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU0vjE-INm-LJgLcxFjvVx8nSR_Vm3_9tyDw7c1fGPmFp7zPsd8mi0il9j5J9O2XVpQjrJWSy3QO2blSz2aqUW35e0IeOsleyewPGQjhO-qB4Uvp67HYJQbByPeom4a2fOixCjE8BYGg/w496-h640/moong+dal+ki+halwa+pic+3.jpg" width="496" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br class="Apple-interchange-newline" />7aumsuvaihttp://www.blogger.com/profile/10363210942241269040noreply@blogger.com0