tag:blogger.com,1999:blog-48898644753015218192024-02-20T07:26:19.744-08:00Salt & PepperAnonymoushttp://www.blogger.com/profile/13536118099221864782noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4889864475301521819.post-40035738106971605702012-11-30T00:38:00.002-08:002012-11-30T00:38:41.164-08:00Yam erissery<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;"><em>A typical keralite delicacy for Yam lovers...</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>Yam Erissery</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>Ingredients:</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>2 cup mashed yam</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>1/2 tsp turmeric powder</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>1/2 tsp chilli powder</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>1 pinch cumin seeds</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>1/2 cup grated coconut</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Salt to taste</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>For seasoning</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>2 tsp oil</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>1tsp mustard seeds</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>2 tsp grated coconut</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Curry leaves</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>Clean and dice yam and cook. Mash with a ladle.</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Add turmeric powder and chilly powder to the mashed yam.</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Grind coarsely cumin seeds & grated coconut and add to chilli-turmeric-yam mixture</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Add salt. If necessary add water to loosen consistency on medium flame.</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Fry mustard, grated coconut ( under the head seasoning ) and curry leaves in hot oil and add to the curry.</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Serve hot.</em></span><br />
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Anonymoushttp://www.blogger.com/profile/13536118099221864782noreply@blogger.com0tag:blogger.com,1999:blog-4889864475301521819.post-3250871042039383372012-11-18T02:11:00.000-08:002012-11-18T02:12:23.169-08:00Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<em><span style="font-family: Georgia;">This one's my husbands favorite and I make it atleast once in 2 weeks. I have tried many variations but by far this one has been the most fulfilling.</span></em><br />
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<em><span style="font-family: Georgia;">I would like to thank my mom-in-law for this wonderful recipe. Thanks ma..</span></em><br />
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<em><span style="color: blue; font-family: Georgia;">Ingredients:</span></em><br />
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<em><span style="font-family: Georgia;">Basmati rice: 500 gms</span></em><br />
<em><span style="font-family: Georgia;">Onion ( sliced fine ) : 4 nos</span></em><br />
<em><span style="font-family: Georgia;">Ghee: 3 tbspns</span></em><br />
<em><span style="font-family: Georgia;">Biryani color or turmeric powder: a pinch</span></em><br />
<em><span style="font-family: Georgia;">Cloves: 3 nos</span></em><br />
<em><span style="font-family: Georgia;">Cardamom: 3 nos</span></em><br />
<em><span style="font-family: Georgia;">Lemon juice: 1 tsp</span></em><br />
<em><span style="font-family: Georgia;">Bay leaf</span></em><br />
<em><span style="font-family: Georgia;">Cashewnuts/ small bread slices/ raisins: for garnishing</span></em><br />
<em><span style="font-family: Georgia;">Water</span></em><br />
<em><span style="font-family: Georgia;">salt to taste</span></em><br />
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<em><span style="color: blue; font-family: Georgia;">To be ground to a smooth paste (without adding water) :</span></em><br />
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<em><span style="font-family: Georgia;">1. Onion: 2 Nos</span></em><br />
<em><span style="font-family: Georgia;">2. Green chillies 5 nos</span></em><br />
<em><span style="font-family: Georgia;">3. Pepper about 30 nos</span></em><br />
<em><span style="font-family: Georgia;">4. Ani seeds ( Perumjeerakam ) and Khuskhus: 3 small spoons each</span></em><br />
<em><span style="font-family: Georgia;">5. Garlic: 10 cloves</span></em><br />
<em><span style="font-family: Georgia;">6. Cardamom pods: 1o nos</span></em><br />
<em><span style="font-family: Georgia;">7. Coriander leaves: A bunch</span></em><br />
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<em><span style="color: blue; font-family: Georgia;">Veggies:</span></em><br />
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<em><span style="font-family: Georgia;">Carrot, French beans (cut into small pieces): 1 cup</span></em><br />
<em><span style="font-family: Georgia;">Green peas: 1 cup</span></em><br />
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<em><span style="font-family: Georgia;">For this recipe, we will be using a pressure cooker so that the masala blends with the rice nicely.</span></em><br />
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<em><span style="font-family: Georgia;">Pour little ghee into the cooker and fry onion until golden brown. Add the finely ground masala paster and stir. Add cloves, cardamom and bay leaf and fry until a tempting smell fills the space. Add the veggies & rice. Pour water to the level of total quantity ( donot pour more water ). Add biryani color, lemon juice and salt. Close cooker and after first whistle remove from stove. Garnish with cashews, raisins, bread pieces fried in ghee and serve hot with veg salad.</span></em><br />
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<em><span style="font-family: Georgia;">Cooking time: 15 mts</span></em><br />
<em><span style="font-family: Georgia;">Serves: 2</span></em><br />
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Anonymoushttp://www.blogger.com/profile/13536118099221864782noreply@blogger.com0tag:blogger.com,1999:blog-4889864475301521819.post-89683785592522828942012-11-18T01:36:00.002-08:002012-11-18T02:14:49.902-08:00Beginning of the journey<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Hi. Am a new entrant to the world of blogging. Basically a keralite by birth but residing in Mumbai since last 3 decades. I have a penchant for experimenting with food. But however my job & busy schedule kept me away most of the time.</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>The encouragement for this blog came from my husband. He suggested : Why dont you share your passion with the rest of the world?? So here I am.</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Ones with expertise in cooking may not find anything new with this blog. This one is for fresh entrants to the kitchen, new brides entering their marital homes and for all those tied up hands on with their busy schedules.</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>With a prayer to the lord, here I start my journey with Salt & Pepper...</em></span><br />
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Anonymoushttp://www.blogger.com/profile/13536118099221864782noreply@blogger.com0