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Friday, September 1, 2017

MAKE PALPAYASAM ON THIS ONAM FESTIVAL KERALA SPECIAL ONAM SPECIAL

MAKE PALPAYASAM ON THIS ONAM FESTIVAL KERALA SPECIAL ONAM SPECIAL


INGREDIENTS 

MILK - 1 LTR
RICE (SMALL GRAIN) - 100 GM
SUGAR - 200 GM
SULTANAS - 15 GM
CASHEW NUT -15 GM
CARDAMOMS - 2 GM
CLARIFIED BUTTER - 30 GM
WATER - 200 ML 

HOW TO MAKE PALPAYASAM ? 

Wash and soak rice
Cook rice in water with half the milk. Cook it till soft.
Add remaining milk and sugar and cook till it becomes thick. Mix it well.
Fry nuts and sultanas in clarified butter and add to payasam 
Powder cardamoms and sprinkle over. 
Done !
Now serve it semi hot .








Video Courtesy: Annie's Curry World

Ingredients and making style in video may differ. 
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KERALA ONAM SADYA RECIPES ALL IN ONE BANANA LEAF

KERALA ONAM SADYA RECIPES ALL IN ONE BANANA LEAF

ONAM  is a festival of harvest, celebrated in Avani month in Kerala and it is celebrated to welcome King Mahabali. 

Here gives a fast look on Onasadya, which is a special multi-coursed feast prepared on Thiruvonam, the 10th day celebration and it is served on banana leaf. 

See the wholesome different types of curries with steamed rice. 

Have a Great Onam this year. 




Video Courtesy: Tasty Appetite 

To see stepwise recipe, please click here
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Thursday, August 31, 2017

WHAT ABOUT KUTTANADAN DUCK ROAST? RECIPE OF DUCK ROAST

WHAT ABOUT KUTTANADAN DUCK ROAST? RECIPE OF DUCK ROAST 

what about kuttanadan duck roast recipe of duck roast kuttanadan
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INGREDIENTS & QUANTITY

PLUMP DUCK - 1 KG
GINGER - 2 CM PIECE
GARLIC - 6 FLAKES
VINEGAR - 2 TBSP
SALT - TO TASTE
PEPPER - 1/2 TBSP
BUTTER - 25 GM
OIL - 60 ML
ONIONS - 150 GM
TOMATOES - 225 GM
SUGAR - 1/4 TBSP
RED CHILLIES - 2 NOS


MAKING METHODS

1. CLEAN DUCK AND KEEP IT WHOLE
2. GRIND GINGER, GARLIC AND PEPPER
3. APPLY ON DUCK AND PRICK WITH A FORK TO LET THE SPICES SEEP IN.
4. MARINADE IN VINEGAR FOR HALF AN HOUR
5. HEAT BUTTER AND OIL IN A LARGE THICK-BOTTOM PAN
6. ADD SLICED ONIONS, GROUND RED CHILLIES AND CHOPPED TOMATOES.
7. ADD DUCK AND BROWN
8. ADD TWO TO THREE CUPS OF BOILING WATER AND SALT
9. COOK TIGHTLY COVERED TILL DUCK IS TENDER
10. ADD SUGAR AND REMOVE FROM FIRE.

Would you like to know about Chicken Biriyani or Malabar Chicken Curry ?








(VIDEO COURTESY: PACHAKALOKAM) - VIDEO IS JUST ADDED TO HAVE A LOOK ON IT. INGREDIENTS USED IN VIDEO MAY DIFFER. 

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Saturday, July 29, 2017

4 REASONS BREAD IS THE ENEMY OF YOUR GOOD HEALTH

4 REASONS BREAD IS THE ENEMY OF YOUR GOOD HEALTH

4 REASONS BREAD IS THE ENEMY OF YOUR GOOD HEALTH

We all are loves to eat Bread. Never thought about what bread gives us. Right. 

In Medical studies says, that actually bread is one of the enemy of your good health. Oh no ! Yes. 

Read the below article for more details .


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Friday, December 23, 2016

MAKING OF PURI KA ALU IS SO SIMPLE

PURI KA ALU
google


INGREDIENTS

Potatoes – 500 gm
Tomatoes – 125 gm
Poppy seeds – 25 gm
Ginger – 3 gm
Curd – 75 ml
Cumin powder – 2 gm
Turmeric – 1 gm
Coriander powder – 3 gm
Chilly Powder – 2 gm
Bay Leaf – 1 gm
Cardamom (black) – 1
Salt – To taste
Fat – 25 gm

Method

1.       Boil potatoes, peel and cube
2.       Heat fat.  Add chopped ginger and chopped tomatoes
3.       Fry well till almost dry
4.       Add ground poppy seeds. Fry again
5.       Add curd. Mix well and cook till fat floats on top
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6.       Add cumin powder, coriander powder, turmeric powder, chilly powder, bay leaf, black cardamom and salt to taste. Fry well
7.       Add boiled and cubed potatoes and little hot water. Simmer till well blended
8.       Remove. Serve hot with puri


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PURI MAKING WHICH YOU WILL ENJOY

PURI
google

INGREDIENTS

Wheat flour – 400 gm
Oil – 1 tsp
Salt – To taste
Fat – 30 gm
Water

Method

1.       Sieve flour. Mix oil
2.       Add water at the ratio of 2:1 (2 for flour and 1 for water) and salt
3.       Prepare a medium stiff dough. Knead well. Set aside for at least half an hour
4.       Knead dough again till soft
5.       Divide into even sized ball and roll out
6.       Fry puris gently pressing down with a flat spoon in a circular motion
7.       When puffed up turn over. Lightly brown on both sides

8.       Drain on absorbent paper and serve hot
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RASAM THE QUEEN OF SOUTH INDIAN CURRIES

RASAM
GOOGLE

INGREDIENTS

Lentil – 30 gm
Oil – 10 ml
Onions – 15 gm
Garlic – 1 flake
Red Chilly – 3
Coriander Seeds – 10 gm
Turmeric – a pinch
Mustard Seeds – A pinch
Cumin – A pinch
Fenugreek – 5 gm
Peppercorns – 6
Tamarind – 15 gm
Water – 1 litre
Curry Leaves – A few sprigs
Salt – To taste

Method

1.       Boil lentil in water till soft
2.       Chop onion. Slice garlic, crush coriander
3.       Heat oil and fry lightly onion, garlic, coriander, whole red chillies,turmeric, mustard seeds, cumIn, fenugreek, peppercorns and curry leaves
4.       Drain off 1 cup liquid from the boiled lentil. Soak tamarind. Squeeze out pulp into liquid
5.       Add the boiled lentil, tamarind pulp and salt
6.       Bring to boil and simmer for 15 minutes

7.       Strain and serve hot 
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