tag:blogger.com,1999:blog-11322476047229459452024-03-12T21:23:14.580-07:00Recipes and Cooking TipsCooking Tips and Easy to Prepare RecipesInformationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-1132247604722945945.post-23849228034580130812020-01-21T02:45:00.000-08:002020-01-21T02:45:15.300-08:00How to Cook Quinoa<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Quinoa for weight loss, How to cook quinoa, Health Benefits of Quinoa</b><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quinoa
is one of the world's most popular health foods. It is gluten-free, high in
protein and one of the few plant foods that contain sufficient amounts of all
nine essential amino acids.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
is also high in fibre, magnesium, B vitamins, iron, potassium, calcium,
phosphorus, vitamin E and various beneficial antioxidants.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Health Benefits
of Quinoa:<o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
is a grain crop that is grown for its edible seeds. It’s pronounced KEEN-wah. It
is a pseudo-cereal. It has been eaten for thousands of years in South America. There
are three main types: white, red and black.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A cup (185
grams) of cooked quinoa contains (222 calories):<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Protein:
8 grams<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fibre:
5 grams<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Manganese:
58% of the recommended daily allowance (RDA)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Magnesium:
30% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Phosphorus:
28% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Folate:
19% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Copper:
18% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Iron:
15% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Zinc:
13% of the RDA<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Potassium
9% of the RDA<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Over
10% of the RDA for vitamins B1, B2 and B6<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Small
amounts of calcium, B3 (niacin) and vitamin E<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Carbohydrates:
39 grams<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fat:
4 grams<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Omega-3
fatty acids: a little<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quinoa
is non-GMO, gluten-free and usually grown organically. Even though technically
not a cereal grain, it still counts as a whole-grain food.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
contains large amounts of flavonoids, including quercetin and kaempferol. These
are potent plant antioxidants with numerous health benefits.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
is much higher in fibre than most grains.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
is gluten-free. Using it instead of typical gluten-free ingredients can
increase the antioxidant and nutrient value of your diet when you’re avoiding
gluten.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It
is high in protein. It also contains all the essential amino acids, making it
an excellent protein source for vegetarians and vegans.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quinoa
appears to be very high in antioxidants. Sprouting increases their antioxidant
levels.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quinoa
is high in fibre, protein and has a low glycemic index. These properties have
all been linked to weight loss and improved health.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">It’s
also tasty and goes well with many foods.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Depending
on the type of quinoa, it can be important to rinse it with water prior to
cooking to get rid of saponins, which are found on the outer layer and can have
a bitter flavour. However, some brands have already been rinsed, making this
step unnecessary.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ready to eat
recipe (15–20 minutes):<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Heat
2 cups (240 ml) of water in a pot.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Add
1 cup (170 grams) of raw quinoa, with a dash of salt.<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Boil
for 15–20 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">At
the end quinoa absorbs most of the water and looks fluffy. It will have a mild,
nutty flavour and a satisfying crunch.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quinoa
may improve your blood sugar and cholesterol levels and even aid weight loss.</span></div>
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Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-85661505206557432232020-01-15T02:31:00.002-08:002020-12-16T23:08:22.489-08:00Margazhi Ven Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/hz22bJnLPcg" width="480"></iframe><br />
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<span style="font-family: "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients:-</span></b></span></div><span style="font-family: "times new roman" , serif;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Raw
rice - 1cup</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Moong
dhal - 1/2cup</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">water
- 5cup</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">pepper
- 1/4tsp</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cumin
seed - 1/2tsp</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ghee
- 4tsp</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Oil
- 4tsp</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ginger
- 1/4inch</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt
to taste</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Curry
leaves</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Another Method:<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Rice
: Moong dal in the ratio of 4:1 for 1 cup (for 250 gms – you can use 200 gms
rice and 50 gms moong dal )</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Black
Pepper: 15</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cashew
nuts: 15</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ghee:
3 to 4 tbsps</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Curry
leaves</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Milk:
3 tbsps</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Water
in the ratio of 1:4 (1 cup ingredients: 4 cups water)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ginger:
very finely chopped in to tiny little pieces (1 tsp)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Jeera
(Cumin) : ½ tsp</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Asafoedita<o:p></o:p></span></div>
<div class="MsoNoSpacing"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Two methods of
preparations:<o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method 1 for
hotel or for marriage</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
this method, you cook all the ingredients together including whole black
pepper.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1.
In a heavy bottomed kadai, light fry the moong dal and rice in sim for 2 to 3
minutes so that the raw smell of the rice and the moong dal is eliminated.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2.
Wash the ingredients well in water and filter the rice moong dal.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3.
In a pressure cooker vessel, add the rice moong dal and water in the ratio
mentioned in the ingredients section.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4.
Add salt, jeera, black pepper, ginger tiny pieces, milk, and curry leaves and
pressure cook for around 10 to 11 whistles so that it is well mashed.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">5.
After switching off the pressure cooker, allow it to settle for 15 to 20
minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6.
In the mean while, add a tsp of ghee to a kadai and in sim medium roast the
cashew nuts to golden brown colour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">7.
Open the pressure cooker, immediately add 3 tbsps of ghee, a pinch of
asaofedita and the roasted cashew nuts and well mash the cooked pongal very
nicely. This needs to be done as soon as you open the cooker. Once the pongal cools
down, mashing may become difficult and it will not come smoothly.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Hot
delicious pongal is ready.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method 2:</span></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Perumal Kovil
Ven Pongal</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
this method, we powder and add the pepper, jeera at the end.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Procedure:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1.
In a heavy bottomed kadai, light fry the moong dal and rice in sim for 2 to 3
minutes so that the raw smell of the rice and the moong dal is eliminated.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2.
Wash the ingredients well in water and filter the rice moong dal.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3.
In a pressure cooker vessel, add the rice moong dal and water in the ratio
mentioned in the ingredients section.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4.
Add salt, milk, finely chopped ginger pieces and curry leaves.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">5.
Pressure cook for around 10 whistles.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6.
After switching off the pressure cooker, allow it to settle for 15 to 20
minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">7.
In the mean while, add a tsp of ghee to a kadai and in sim medium roast the
cashew nuts to golden brown colour and keep it aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">8.
Powder 20 pepper in a mixie as a coarse powder.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">9.
In the kadai, add a tsp of ghee, add the powdered pepper and jeera on sim and
immediately take it out after a minute.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">10.
After 15-20 mins, Open the pressure cooker, immediately add 3 tbsps of ghee, a
pinch of asaofedita and the roasted cashew nuts and well mash the cooked pongal
very nicely. This needs to be done as soon as you open the cooker. Once the
pongal cools down, mashing may become difficult and it will not come smoothly.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">11.
Again add the powdered pepper and jeera and mix with the mashed pongal nicely.</span></div>
<b></b></span></div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-84304447315716530332019-10-25T04:18:00.001-07:002019-10-25T04:19:08.677-07:00Deepavali Marundhu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/pYeN3LSGoLo" width="480"></iframe><br />
<span style="background-color: #f9f9f9; color: #0d0d0d; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: #f9f9f9; color: #0d0d0d; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">This video takes you through the procedure for making the traditional diwali marundhu recipe in tamil. It's a highly medicinal recipe and aids in digestion and does wonders to the body when taken regularly.
</span><br />
<div>
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Another Method:</span></b></div>
<div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ajwain
(omam) – 25 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Arisi
thippili (dried long pepper) – 20 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Kanda
thippili (dried root of long pepper plant) – 20 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Athimathuram
(liquorice root) – 10 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Dry
ginger (sukku) – 25 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Chitharathai
(‘thai ginger’ or ‘finger root’) – 10 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Sirunaga
poo – 10 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Parangipattai
– 10 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Vayu
vidanga (False black pepper) – 20 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Valmilagu
(cubebs or tailed pepper) – 10 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Milagu
(black pepper) – 4 tbsp<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Dry
dates – 100 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Dry
grapes (raisins) – 50 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ghee
– 300 gm<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Jaggery
– 3/4 kg<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Method:</span></b></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1.
Break arisi thippili, kanda thippili, athimathuram, chitharathai, parangipattai
and dry dates (remove the seeds) into small pieces.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2.
Dry-roast all the ingredients (except dry dates and dry grapes) in a kadai for
five minutes on low flame.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3.
Soak dry dates and dry grapes separately in warm water overnight. Soak all
other ingredients in water overnight as well.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4.
Grind all the ingredients using the soaked water into a fine paste.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">5.
In a kadai, add the ground paste and saute for five minutes. Then, add grated jaggery
and saute again on medium flame.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">6.
Add ghee in small intervals and saute till you get a fine paste and it reaches
‘halwa consistency’. It should be non-sticky; if you can roll it out as soft
balls, then you’ve got the right consistency.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="-webkit-font-smoothing: antialiased; -webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; outline: 0px !important; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">The
above method is the traditional one of making the medicine. However, due to
constraints of time, people prefer instant powder that is readily available in
local medicine shops. Once you buy it, mix it with twice the quantity of water
and cook in a heavy-bottomed vessel. Add jaggery and ghee until the legiyam
comes together and the ghee is separated.</span></div>
</div>
</div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-71573466269572099702019-03-29T01:25:00.000-07:002019-03-29T01:25:05.613-07:00Authentic Puli Inji Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/2VRsHL7ebOg" width="480"></iframe><br />
<br />
<br />
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients:</span><span style="background-color: white; font-family: "Times New Roman", serif; font-size: 12pt;"> </span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Grated ginger: 1 cup <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sesame oil : 4-5 tblsp <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mustard seeds: 1/4 tsp <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Asafoetida: 1/4 tsp <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Tamarind extract: 1 cup <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Red chilli powder: 1 tsp <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Salt: as needed <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Jaggery: 4-5 tblsp <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Tamarind: 1 big lemon sized</span></div>
</div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-60476582211816309092019-02-07T07:06:00.001-08:002019-02-07T07:06:19.698-08:00Sandhiya's Cookbook: Salmon Fish Fry with Indian Spices | Salmon Fry | ...<a href="https://www.sandhiyascookbook.com/2017/07/salmon-fish-fry-with-indian-spices.html?spref=bl">Sandhiya's Cookbook: Salmon Fish Fry with Indian Spices | Salmon Fry | ...</a>: Salmon fish fry, an easy and tasty fish fry with indian spices. You can serve this salmon fish fry as starters or as side dish for your ric...Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-42090386753106560482018-12-20T03:49:00.001-08:002018-12-20T03:52:17.823-08:00Cashew Nuts Pakoda Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/ewuHoaOhU3E" width="480"></iframe><br />
<br />
<span style="background-color: white; color: #0a0a0a; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><b>Cashewnut Pakoda</b></span><br />
<span style="background-color: white; color: #0a0a0a; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<b>Ingredients</b>:
Bengal Gram Flour - 1/2 Cup
Rice Flour - 1/2 Cup
Ghee - 1 Tblsp
Green Chillies - 2
Broken Cashews - 50 gm
Aniseed - 1/4 Tsp
Finely Cut Mint Leaves - 1 Tblsp
Salt - To Taste
Oil - For Deep Frying
Cooking Soda - 2 Pinches
<b>Method</b>:
1. Add ghee in a large bowl. Rub well along with cooking soda.
2. Mix flours, salt and blend well using finger tips.
3. Add aniseed, green chillies, broken cashews, mint leaves, coriander leaves and mix well.
4. Sprinkle water until it holds the dough.
5. Take handful of the dough and crumble to irregular shapes and deep fry in hot oil, until crisp and golden.</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #0a0a0a; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">From: </span><span style="color: #0a0a0a; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">https://www.youtube.com/watch?v=ewuHoaOhU3E</span></span></div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-50037450613322269352018-10-18T06:18:00.001-07:002018-10-18T06:18:33.220-07:00Quail Pepper Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/QYmLWGZQbto" width="480"></iframe><br />
<br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Quail Pepper Masala/ Kaadai Milagu Masala</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Quail is a gift to chicken lovers, who are very much conscious about low fat diet. Quail, known for its bony figure is an exceptional source of minerals and vitamin, and has low fat content. Its quick and easy to prepare. You will just love the taste of this Kaadai Milagu Masala.
Ingredients
Quail/Kaadai/ Codorniz - 250 gm
Oil- 2 Tbsp
Onion- 1 (Big- cut into julienne)
Tomato- 1
Green chilly- 2
Ginger-garlic paste- 1 Tbsp
Cinnamon- a little piece
Cloves- 3-4
Bay leaf
Coriander powder- 1 Tbsp
Chilly powder- 1/2 Tbsp
Black pepper powder- 2 Tbsp
Salt- to taste
To marinate
Turmeric powder
Lemon juice- 1/2 Tbsp
Chicken masala- optional
Method</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
1.Marinate the quail chicken pieces with a pinch of turmeric powder, 1/2 Tbsp ginger-garlic paste, half tsp chicken masala or chilly powder and half Tbsp lemon juice. Keep the marinade in the fridge for 20-30 mins
2.In a pan, heat oil and fry cinnamon, cloves and bay leaves.
3.Fry Onions and green chilly along with the above mentioned seasonings, to golden brown. Add the remaining ginger-garlic paste and fry until the raw smell goes.
4.Add coriander powder and chilly powder to the onions.
5.When the oil begins to separate, add chopped tomatoes and saute until the tomatoes cook well.
6.Now, add the quail chicken marinade to the masala and cook well. Add salt according to your taste.
7.When the chicken is half done, add black pepper powder to it and mix.
8.Sprinkle little water, now and then, until the chicken is completely cooked.
9.Add the remaining 1/2 Tbsp of lemon juice, coriander leaves and mint leaves before removing the chicken from the fire. </span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Saucy, tangy, spicy Kaadai Milagu masala ready.</span></div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-4155797029211614072018-10-18T06:12:00.001-07:002018-10-18T06:12:58.393-07:00Country Crab Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/EAnxSD0TLBY" width="480"></iframe><br />
Nandu Rasam or Country Crab Rasam Video</div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-82986398666753436872018-08-29T00:50:00.003-07:002018-08-29T00:50:26.323-07:00Rasmalai<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/qmooLr-IVe0" width="480"></iframe><br />
<br />
Rasmalai Halwai Style with Secrets<br />
Bengali Rasomalai Recipe<br />
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">In
this video, let's make perfect Halwai Style Rasmalai. Rasomalai is an Indian
Mithai dessert invented by the son of Nobin Das, Krishna Chandra Das (KC Das)
in 20th Century. This recipe is basically made by first cooking flat Bengali
style sponge rasgullas and then soaking them in a kesar-pista thin rabri (condensed
milk) for few hours. Making perfect rasgullas is tricky, that is why I will
share secrets to make it easier. This recipe uses Packaged UHT Treated 3%
Buffalo Milk.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Milk
for Chenna - 1 liter (I used heritage brand 3% fat, 8.5 solids not fat)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Vinegar
/ lemon juice - 2 tbsp<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Water
- 2-3 tbsp<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Corn
flour - 1/2 tsp<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sugar
- 2 cup<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Water
- 6 cups<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ice
cubes - 10-12<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Milk
for Rabdi - 1/2 liter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Kesar
- few strands<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Cardamom
Powder - 1/4 tsp<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Chopped
Nuts - as desired<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sugar
- 1/2 cup<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">From:
<a href="https://www.youtube.com/watch?v=qmooLr-IVe0">https://www.youtube.com/watch?v=qmooLr-IVe0</a></span></div>
</div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-48956368511196290702018-08-07T02:15:00.001-07:002018-08-07T02:15:37.086-07:00Tomato Egg Podimas<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/E7CIquN2trw" width="480"></iframe><br />
<h1 class="title style-scope ytd-video-primary-info-renderer" style="background: rgb(255, 255, 255); border: 0px; color: var(--ytd-video-primary-info-renderer-title-color, var(--yt-primary-text-color)); font-family: Roboto, Arial, sans-serif; font-size: var(--ytd-video-primary-info-renderer-title-font-size, 1.8rem); font-weight: 400; line-height: 2.4rem; margin: 0px; max-height: 4.8rem; overflow: hidden; padding: 0px; text-shadow: var(--ytd-video-primary-info-renderer-title-text-shadow, none); transform: var(--ytd-video-primary-info-renderer-title-transform, none);">
<yt-formatted-string class="style-scope ytd-video-primary-info-renderer" style="--yt-endpoint-color: hsl(206.1, 79.3%, 52.7%);">Muttai Thakkali Podimas</yt-formatted-string></h1>
</div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-35564624150969499342018-03-29T01:14:00.003-07:002018-03-29T01:14:36.411-07:00Horse gram Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/Yv3DxrRmmd8" width="480"></iframe><br />
<br />
<span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">Horse gram Porridge is good </span></span><span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">for weight loss. It is a good remedy for cold , cough and sore throat.</span></div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-15879620913366352202016-06-27T07:02:00.000-07:002016-06-27T07:08:02.970-07:00Black Pepper Rasam <div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/9v3nZ5hb5ZM" width="459"></iframe><br />
<br />
This Rasam is tasty. Can be used as appetizer or taken with rice. Good for easy digestion, remedy for cold. </div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-63423173125859007962016-06-01T02:37:00.000-07:002016-06-01T02:37:55.313-07:00Obama Goes out for Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/13HM_96pUIo" width="480"></iframe></div>
Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-3363798871079775562016-02-09T05:37:00.001-08:002016-02-09T05:37:22.426-08:00Butterfly Rhino Wet Grinder Review<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/hrQs68V1LM8" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-48604576967127457172016-01-07T04:26:00.001-08:002016-01-07T04:26:02.812-08:00Ragi Kali Recipe-Finger Millet Koozh-Ragi Mudde-Kezhvaragu Kali By Healt...<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/S9jOlwrYHiw" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com1tag:blogger.com,1999:blog-1132247604722945945.post-28278700754199032952015-10-02T06:23:00.001-07:002015-10-02T06:23:06.345-07:00Dosa King - 14 Dosas in 5 Minutes : How to make Dosa ? Indian street food<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/AX0Fxv5V1Bs" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-49240723658508182892015-10-02T06:19:00.002-07:002020-12-16T22:52:32.243-08:00Mr Teh Tarik<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/1cvH8bCl14Y" width="459"></iframe><div><br /></div><div>Teh tarik (literally "pulled tea") is a popular
hot milk tea beverage most commonly found in restaurants, outdoor stalls and
kopitiams within the Southeast Asian countries of Malaysia, Indonesia and
Singapore. Its name is derived from the pouring process of "pulling"
the drink during preparation. It is made from a strong brew of black tea blended
with condensed milk. It is the national drink of Malaysia.</div><div><br /></div><div>From Linkedin:<span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></div><div>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">“One Teh Tarik
please!” <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Mr Teh Tarik started out in a humble pushcart
stall in 2004 at Far East Square. Back then, we served up a wide variety of
local beverages – not limited to our brand’s renowned Teh Tarik (also known as
“pulled tea”) – and light snacks. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">It was in that tiny space which many quickly got
comfortable with, where we began to build a name and future for
ourselves. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Through the zeal and passion of our founder, we
have since expanded our business operations to over 20 outlets across
Singapore, offering different dining experiences in our Eating Houses
(“kopi-tiam”), Canteens and Cafes & Restaurants. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Today, under Mr Teh Tarik Group’s brand
portfolio are Mr Teh Tarik Eating House, Mr Teh Tarik Express and My Briyani
House. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">In order to support and grow with our expansion,
a wider variety of drinks, local delights and Singaporean-Indian cuisine have
also been added to our outlets at affordable prices. Some well-received
customer favourites are our renown Mutton / Chicken Briyani, Mee / Nasi Goreng,
Prata and Thosai options. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Our value proposition in maintaining high
standards of quality assurance and product consistency is achieved through
strict preparation standards in our central kitchen. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">As we continue to strive in serving our
customers better, we hope to garner more support for our humble homegrown
brand.</span></p></div><div><dl class="about-us__basic-info-list" style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: rgba(0, 0, 0, 0.9); font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", "Fira Sans", Ubuntu, Oxygen, "Oxygen Sans", Cantarell, "Droid Sans", "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Lucida Grande", Helvetica, Arial, sans-serif; font-size: 16px; margin: 48px 0px 0px; padding: 0px; vertical-align: baseline;"><div class="basic-info-item" style="background: transparent; border: 0px; box-sizing: border-box; display: flex; margin: 0px 24px 16px 0px; padding: 0px; vertical-align: baseline;"></div></dl></div>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-18743158012065414062015-09-17T00:43:00.001-07:002015-09-17T00:43:02.492-07:00Hyderabadi Biryani - Nawab Mehboob Alam Khan Cooking Hyderabadi Biryani<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/lyyWpTdOQ-M" width="459"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-29611979842305817922015-09-17T00:41:00.001-07:002015-09-17T00:41:41.020-07:00Mysore Pak Video Recipe<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/BHYVm92FWJE" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-87000482633159897962015-09-17T00:40:00.001-07:002015-09-17T00:40:28.800-07:00Bombay Karachi Halwa<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/7S7nwWHVnWc" width="459"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-36548169569275726672015-09-14T04:37:00.001-07:002015-09-14T04:37:55.007-07:00Onion Samosa - By VahChef @ VahRehVah.com<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/a1sUPZIB62g" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-40390573731003150452015-09-14T04:26:00.003-07:002015-09-14T04:26:55.067-07:00Egg Korma - By VahChef @ VahRehVah.com<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/TyiY7c28ytc" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-48598396765345592522015-09-14T04:26:00.001-07:002015-09-14T04:26:21.291-07:00EGG PARATH PARATHA<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/BNcfmyKAVws" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-70175633583237669132015-09-14T04:25:00.001-07:002015-09-14T04:25:32.652-07:00EGG PUFF's<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/PEgBVPYyBCI" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0tag:blogger.com,1999:blog-1132247604722945945.post-26238460831485023322015-09-14T04:24:00.001-07:002015-09-14T04:24:24.498-07:00MURG MUSSALAM<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/UliEDkccxts" width="480"></iframe>Informationhttp://www.blogger.com/profile/10826996171001086881noreply@blogger.com0