tag:blogger.com,1999:blog-36518312492290985142024-03-19T00:36:59.483-04:00Third KitchenJincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3651831249229098514.post-44054870982079858942019-02-17T12:49:00.003-05:002019-02-17T12:51:28.208-05:00Baked oatmeal breakfast with dried fruits and nuts<div dir="ltr" style="text-align: left;" trbidi="on">
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If you bored of eating bland oatmeal, try this flavorful baked oatmeal recipe enriched with fruits and nuts.<br />
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<b>Ingredients:</b><br />
<b>#1</b><br />
Rolled oats- 3 cups<br />
Dried/fresh fruits-1 cup (combined)<br />
(use at least two of the dried/fresh fruits: cranberries, strawberries, raspberries, apple, etc.Chop/dice fresh fruits)<br />
Nuts-1/2 cup<br />
(use at least one: cashew nuts, almonds, pistachios, peanut, etc.)<br />
Brown sugar-1 cup<br />
Ground cinnamon-1 tsp<br />
Baking powder-1 tsp<br />
Salt-1/2-1 tsp<br />
<br />
<b>#2</b><br />
Cream/milk-1 cup<br />
Eggs-2<br />
Olive oil/melted butter-1/2 cup<br />
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<b>Method:</b><br />
<ol style="text-align: left;">
<li>Combine all ingredients #1 in a large bowl </li>
<li>Blend ingredient #2 using a blender/hand mixer and pour it into the large bowl containing #1 ingredients</li>
<li>Mix everything together </li>
<li>Transfer and spread the mixture into a greased baking pan </li>
<li>Bake at 350 F for 35-45 min.</li>
<li>Allow it to cool and then you may refrigerate if you plan to use on the next day</li>
</ol>
<div>
<b>Serving:</b></div>
<div>
Cut into cubes and you may microwave for 30 sec by soaking it in milk/cream. Serve with chocolate syrup (optional) and your choice of fresh fruits.</div>
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-84332943236401422462017-10-04T11:14:00.002-04:002017-10-04T11:26:11.057-04:00Bread Scramble / Bread & Egg Scramble<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><br /></u></b>
<b><u>Ingredients:</u></b><br />
Bread slices, white -3<br />
Egg-3<br />
Onion, finely chopped-1/2 of a medium one<br />
Green Chilly, chopped/sliced-1-2<br />
Ginger, chopped-1/2 tsp (optional)<br />
Curry leaves-1 sprig<br />
Cilantro, chopped-1 tsp<br />
Salt<br />
Oil<br />
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<b><u>Method:</u></b><br />
Cut each bread slices into small cubes. Beat eggs in a medium size bowl and combine with chopped onion, chopped/sliced green chilly, chopped ginger, curry leaves, cilantro, and salt. Add bread pieces, a few at a time, to the egg mixture and gently coat all the bread cubes in egg mixture (Do not mash up the bread while coating).<br />
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Warm up oil a frying pan/ sauce pan, add the bread egg mixture, and spread it over the pan. Gently saute the bread pieces so that all sides of each bread cubes is cooked well. Then, toss the entire contents until the pieces are light brown.<br />
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Serve hot a an evening snack!!<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-53492045856984790482017-09-22T17:58:00.001-04:002017-09-22T17:58:08.461-04:00Kappa Biriyani with Pork Recipe/ Ellum Kappem/ Tapioca and Pork Biriyani / Yucca root and Pork/ Cassava and Pork/ കപ്പ ബിരിയാണി/ എല്ലും ക പ്പേം<div dir="ltr" style="text-align: left;" trbidi="on">
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Kappa Biriyani (Ellum Kappem) is a popular Kerala breakfast that is usually prepared with tapioca and beef bones/ beef meat/ or both. Instead of beef, this recipe uses pork neck bones. The taste is exactly same as the biriyani with beef. The overall cooking method is to cook the meat/bones and tapioca separately and mix both of them together with a spicy coconut gravy.<br />
<br />
If you prefer beef bones, just modify the recipe by switching pork with beef. <br />
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<u><b>Ingredients</b></u>:<br />
Pork neck bones-3 lb<br />
<br />
<b>#1: for cooking tapioca</b><br />
Tapioca-3 lb<br />
Turmeric powder-1/4 tsp<br />
Salt<br />
<br />
<b>#2: for cooking pork</b><br />
Onion- 3 medium sized, sliced<br />
Chilly powder-1 tsp<br />
Coriander powder- 3 tsp<br />
Turmeric powder-1/4 tsp<br />
Garam masala powder- 1 tsp<br />
Meat masala-3 tsp<br />
Ginger, finely chopped- 2 tsp<br />
Garlic, finely chopped, 2 tsp<br />
Curry leaves-2 sprigs<br />
Whole garam masala, crushed (cardamon-3, cloves-5, cinnamon stick-1")<br />
Salt<br />
<br />
<b>#3: for biriyani</b><br />
Grated coconut- 1 cup<br />
Green chilly-3 to 5<br />
Shallots/small onion-4<br />
Curry leaves-2 sprigs<br />
Turmeric powder-1/4 tsp<br />
Meat masala-12 tsp<br />
Garam masala- 1/2 tsp<br />
Coriander powder-1/2 tsp<br />
Whole spices (cardamom-2, cloves-2, cinnamon stick-1")<br />
Salt<br />
<br />
<b>Step 1:</b> Cut pork bones into medium size pieces. Marinate it with ingredients <b>#2</b> for 30 min and cook in a pressure cooker (No need to add water while cooking pork). Once it is cooked, boil off excess water from the gravy. For the biriyani, a gravy of medium thickness is required. The gravy shouldn't be too watery or loose.<br />
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<b>Step 2:</b> Clean tapioca and chop into medium size cubes. While chopping, remove its vein. Add plenty of water so that all pieces are immersed in water. Cook the tapioca in water with a few pinches of turmeric powder until the tapioca is soft. Be sure not to overcook tapioca. It should be firm otherwise it is gonna mash up at the end. Once cooked, add salt, and drain water. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemrzPSKuRS_c8IKmrc4SsES839gwp0cqPUqzbQAmXPjnSTB8gAnRnYB7faZvOVDqc_bB-IDsdjLLWTHtmtzOB2HfeJSG3P7JLUKPj6tC6RcOEPOsAuCgJkWUYk-Evc6_0WLZXPGXTvOg/s1600/21931580_10213017744391220_2127065106_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemrzPSKuRS_c8IKmrc4SsES839gwp0cqPUqzbQAmXPjnSTB8gAnRnYB7faZvOVDqc_bB-IDsdjLLWTHtmtzOB2HfeJSG3P7JLUKPj6tC6RcOEPOsAuCgJkWUYk-Evc6_0WLZXPGXTvOg/s400/21931580_10213017744391220_2127065106_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooked tapioca</td></tr>
</tbody></table>
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<b>Step 3</b>: In a pan, slightly warm up meat masala, garam masala, and coriander powder from ingredients <b>#3</b> and crush/grind (using a blender or mortar and pestle) with the rest of the ingredients <b>#3</b>. Transfer the crushed coconut mixture into a bowl. You can wash the blender/mortar with 1/2 cup of water and transfer into the same bowl.<br />
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<b>Step 4:</b> Transfer the cooked tapioca into a large saucepan. Spread the cooked pork from <b>step 1</b> over the it. Next, spread over the crushed coconut mixture along with the wash. Cover the sauce pan and steam for 5-10 min. Then, open the lid, hold the two handles of saucepan and try to toss the entire contents. Next, to mix the contents, stir using the backside of a long wooden spoon in a circular motion. Do not overly mash up the tapioca. <br />
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Serve hot!!<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-70661966623349352022017-09-22T14:33:00.003-04:002017-09-22T14:33:54.099-04:00Ela Ada/ Ila Ada/ Wheat Ada/ Steamed Wheat flour Parcels in Banana Leaves/ ഇല അട<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>Ingredients </b>(to make three medium size ada):</u><br />
<u><br /></u>
Wheat flour-1 cup<br />
Water<br />
Salt<br />
Grated coconut-1/2 cup<br />
Scraped jaggery-1/2 cup<br />
Crushed Cardamom-1<br />
Banana Leaf<br />
Steamer<br />
<br />
<b><u>Method (Follow steps 1-4):</u></b><br />
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<b>Step1:</b> Sprinkle the required amount of salt in wheat flour and make a dough by adding small portions of water. The consistency of the dough should be less tight than a chapati dough.<br />
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<b>Step 2</b>:Combine grated coconut, scraped jaggery, and crushed cardamom in a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPweE8tLLemR0c4bYP2pCQCps0BcsbJbGnygCV2D7-7gw9Ss2Isu1guSv8X5PVCUELxDVklumHDDCAuJB8Zw5pgw69ShkYHJxCEjYr1i0caW-tDXn-EImtYo6QEgZJ7VkXvOpXXrPkfc/s1600/21951623_10213016478799581_680392234_o.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPweE8tLLemR0c4bYP2pCQCps0BcsbJbGnygCV2D7-7gw9Ss2Isu1guSv8X5PVCUELxDVklumHDDCAuJB8Zw5pgw69ShkYHJxCEjYr1i0caW-tDXn-EImtYo6QEgZJ7VkXvOpXXrPkfc/s320/21951623_10213016478799581_680392234_o.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSO4z7a-TVrFPrP3ToTvK86hq5r7rx7BWw1KtxjuMgAZBguMTNpm4xoJsprmMamCQ10MqGNcYP26svLlQlLuodmS_iQ3LQM781pAIw84P83TpVVHpw2Ec3rjnY4odPAIQsxXW7uRgB1Y/s1600/21985622_10213016478279568_1450489299_o.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSO4z7a-TVrFPrP3ToTvK86hq5r7rx7BWw1KtxjuMgAZBguMTNpm4xoJsprmMamCQ10MqGNcYP26svLlQlLuodmS_iQ3LQM781pAIw84P83TpVVHpw2Ec3rjnY4odPAIQsxXW7uRgB1Y/s320/21985622_10213016478279568_1450489299_o.jpg" width="320" /></a><br />
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<b>Step 3: </b>Clean the banana leaf with water and wipe off with a paper towel. Wet your hands with water and also sprinkle some water on the leaf. Take one third of the dough and spread it on the banana leaf to a round or oval shape using your fingers. Place and evenly spread one third of the coconut-jaggery mixture over one half of the flattened dough. Fold the leaf in half (so that the ada will have a semicircle/semi-oval shape )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqNT_Tq52jRTtpzNCdhdyGmNaB5BkFSGYlfjiZDwyXz78nj8tSNFp7rnT9cyhF0d3Z-pgQk0z9J41MJ57feDOOpxJvgNpSAxJbfr_WPyCVYLZaV8UGn5edygh-b7k5ac48aV5Hyy4IQs/s1600/21931449_10213016477999561_1133772865_o.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqNT_Tq52jRTtpzNCdhdyGmNaB5BkFSGYlfjiZDwyXz78nj8tSNFp7rnT9cyhF0d3Z-pgQk0z9J41MJ57feDOOpxJvgNpSAxJbfr_WPyCVYLZaV8UGn5edygh-b7k5ac48aV5Hyy4IQs/s320/21931449_10213016477999561_1133772865_o.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUS0dHRNaFKr8ZhqBauPOZAbV4kSvPH2DE5Gf0p19VTgyNYAA1uS9bdpIrqF-qyDm55hb6sThtEESxSo29UzKroV13aPTsjvJzspAZ4AmsQPJWImwWo40aMHIPBVFmrgON2AYt59pKy4/s1600/21951724_10213016477599551_797055207_o.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUS0dHRNaFKr8ZhqBauPOZAbV4kSvPH2DE5Gf0p19VTgyNYAA1uS9bdpIrqF-qyDm55hb6sThtEESxSo29UzKroV13aPTsjvJzspAZ4AmsQPJWImwWo40aMHIPBVFmrgON2AYt59pKy4/s320/21951724_10213016477599551_797055207_o.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CGRlhselgOy__PMkcRSAX0vUUHOwi-QAqMdc1J3rlNNbmO3f3MdWrpgs8gvDPht8Msp7mUVXJjJXzvk1z2AHgG4CEbvqaXBa3CisOWMtyrmPxNn-1PAbcWHu7CAlUS8nkRrFCXskUh0/s1600/21931520_10213016477399546_102744306_o.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CGRlhselgOy__PMkcRSAX0vUUHOwi-QAqMdc1J3rlNNbmO3f3MdWrpgs8gvDPht8Msp7mUVXJjJXzvk1z2AHgG4CEbvqaXBa3CisOWMtyrmPxNn-1PAbcWHu7CAlUS8nkRrFCXskUh0/s320/21931520_10213016477399546_102744306_o.jpg" width="240" /></a><br />
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<b>Step 4</b>: Steam for 20-30 min. Serve hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW6g4dQr9S9oQyhk2YqQlWIqwm4fIrjVlFNBnO4-zR_cLkt0L5ioBziqwJViyTgfrDAqy9ryjrDe-QSHe4SDXrd3wzQuV7SxM3CtVpD-MPFDwl5_JlJ2aFly19tRg4NqiTI6BJd2Stpo/s1600/21951317_10213016476119514_25852993_o.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW6g4dQr9S9oQyhk2YqQlWIqwm4fIrjVlFNBnO4-zR_cLkt0L5ioBziqwJViyTgfrDAqy9ryjrDe-QSHe4SDXrd3wzQuV7SxM3CtVpD-MPFDwl5_JlJ2aFly19tRg4NqiTI6BJd2Stpo/s320/21951317_10213016476119514_25852993_o.jpg" width="320" /></a><br />
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Ela ada is usually served a breakfast or a snack item.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-34852866897909669202017-09-11T19:28:00.001-04:002017-09-15T12:20:28.780-04:00Goat Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b><br /></b></u>
<u><b>Ingredients:</b></u><br />
<br />
Goat - 1/2 Kg<br />
Onion-3, thinly sliced<br />
Oil-2 tbsp<br />
Mustard seeds-1 tsp<br />
Curry leaves-1 sprig<br />
Tomato-2, cubed<br />
<br />
<b><u>#1</u></b><br />
Chilly powder- 1 tsp<br />
Pepper powder- 1 tsp<br />
Turmeric powder- 1/4 tsp<br />
Salt<br />
<br />
<b><u>#2</u></b><br />
Ginger-2" piece<br />
Garlic-8-10 nos<br />
Shallots-3-5 nos<br />
Curry leaves-1 sprig<br />
<br />
<u><b>#3</b></u><br />
Chilly powder- 1 tsp<br />
Coriander powder- 3 tsp<br />
Garam masala powder- 1 tsp<br />
Meat masala powder- 2 tsp<br />
Fennel powder- 1tsp<br />
Pepper powder- 1 tsp<br />
Salt<br />
<u><br /></u>
<br />
<b><u>#4</u></b><br />
Green chilly-5 nos<br />
Curry leaves- 1 sprig<br />
Cardamom-3<br />
Cloves-3<br />
Cinnamon-1" piece<br />
<br />
<b><u>Method:</u></b><br />
<b><u><br /></u></b>
1) Cut goat into medium size pieces and marinate with ingredients #1 at least for an hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTSa-d4cDd7bMWhbgfEKzeNgJnyH9ifc72q5eyp0Nqa0WzGJ4AVPbxatZClNDFi7O9kWziU5iknMn2n1e4Z83vyitOvR9p2W2yXLoHkxSnWgLc9nOF-9kkaZw_9Wupl4XKk-FWiqh9NU/s1600/21640445_10212920684004771_938277319_o.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTSa-d4cDd7bMWhbgfEKzeNgJnyH9ifc72q5eyp0Nqa0WzGJ4AVPbxatZClNDFi7O9kWziU5iknMn2n1e4Z83vyitOvR9p2W2yXLoHkxSnWgLc9nOF-9kkaZw_9Wupl4XKk-FWiqh9NU/s320/21640445_10212920684004771_938277319_o.jpg" width="240" /></a><br />
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2) Heat oil in a large sauce pan and splutter mustard seeds and curry leaves.<br />
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3) Saute sliced onions until they become transparent and golden brown.<br />
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4) Meanwhile, crush ingredients #2 and add it into the sauteed onions. Stir until the raw smell of ginger-garlic is gone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrL5rUL1ZIGWNgI_aa8s0o1Wm9kIJLMb8ftACeGi0yqJIWpcDTzFweDFKbOmK9ZLP6Fd22H00l90EZaoYjFM-jtzOFuvV7TkHDOJAyrMpAGhK2m4OG6hsf1gY-peGevvvEQ5obd9ZlIo/s1600/21640484_10212920684164775_2125481072_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrL5rUL1ZIGWNgI_aa8s0o1Wm9kIJLMb8ftACeGi0yqJIWpcDTzFweDFKbOmK9ZLP6Fd22H00l90EZaoYjFM-jtzOFuvV7TkHDOJAyrMpAGhK2m4OG6hsf1gY-peGevvvEQ5obd9ZlIo/s320/21640484_10212920684164775_2125481072_o.jpg" width="320" /></a><br />
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5) Combine ingredients #3 in a bowl and add the powders into the above sauteed onions followed by cubed tomatoes. You may use the tip of the spoon to break up/mash the tomatoes. Saute all of them until it becomes a thick gravy and you will see the oil separates from the gravy.<br />
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6) Stir in the marinated goat into the above cooked gravy and coat the meat with gravy. Transfer everything into a pressure cooker.<br />
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7) Crush the ingredients #4 and spread it over the mutton-gravy mix. You may add 1/2 cup of water. Pressure cook for 3 whistles or the until the goat is done. Boil off excess water if you prefer thick gravy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OV-qzRu_nFaddw_oHjivELO5KQ1yv-O1qyq-CXgp9YUbjZJImxL7MhGm93fpZbIEudWmmpKyfQpLTtSTZdf89_IkMZ_D1JluT7Mac1SzdOMHRO1d_gfeLl5xHsT6s8FbQcV9bUcorEI/s1600/21618557_10212920686444832_914622049_o+%25281%2529.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OV-qzRu_nFaddw_oHjivELO5KQ1yv-O1qyq-CXgp9YUbjZJImxL7MhGm93fpZbIEudWmmpKyfQpLTtSTZdf89_IkMZ_D1JluT7Mac1SzdOMHRO1d_gfeLl5xHsT6s8FbQcV9bUcorEI/s320/21618557_10212920686444832_914622049_o+%25281%2529.jpg" width="320" /></a><br />
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The curry can be served with rice, porotta, chapathi or appam<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizaviG2x3ZnVW58buRx9JECjiOLyovTX49h0dxWAG4fj8Hownp1YDxK18J1-oZGcYZOpptbDIznUunmZIwKkvtEEARB952haPyxc1nkY1byDiDX_2TRkREcHIZgyPJ45sIGc7vu_26vw/s1600/IMG_8688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizaviG2x3ZnVW58buRx9JECjiOLyovTX49h0dxWAG4fj8Hownp1YDxK18J1-oZGcYZOpptbDIznUunmZIwKkvtEEARB952haPyxc1nkY1byDiDX_2TRkREcHIZgyPJ45sIGc7vu_26vw/s640/IMG_8688.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goat curry served with kerala porotta</td></tr>
</tbody></table>
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-67712407716375784032017-09-05T11:36:00.001-04:002017-09-05T11:36:25.339-04:00Apple Preserves<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jlTdIaIrzgC_pwGwY8EWzvM9L6ZbRbkAU8QlWTT10qWKD2zv1LlD04S_WCnb6UnAr1d6v-wQcqeXWN0faLy1LVfnqpBIvQfOjOScc_hkmAY2HRq6ZU4cyE9t29vyoacqVaEPiWoHLfE/s1600/IMG_8464a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jlTdIaIrzgC_pwGwY8EWzvM9L6ZbRbkAU8QlWTT10qWKD2zv1LlD04S_WCnb6UnAr1d6v-wQcqeXWN0faLy1LVfnqpBIvQfOjOScc_hkmAY2HRq6ZU4cyE9t29vyoacqVaEPiWoHLfE/s640/IMG_8464a.JPG" width="640" /></a><b>Ingredients:</b><br />
Apple - 6, peeled and cored<br />
Lemon juice-3 tsp<br />
Sugar- 1 cup<br />
Water-1/4 cup <br />
Nutmeg/ cinnamon- 3 pinches, ground<br />
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<b>Method:</b><br />
Chop the apples into small pieces. Combine chopped apples, water, lemon juice, and sugar in a saucepan and cook covered until the apples are done. Then, mash the apples using a potato masher. Boil off any water until the preserves is completely dry and thick. Finally sprinkle ground nutmeg and mix well.<br />
Transfer into airtight jars once it is cooled to room temperature.<br />
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You can eat the preserves as a snack, or top with whip cream to make a dessert, or use it in baking as a filling/stuffing<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-46262614296366028682017-08-07T17:10:00.001-04:002017-08-08T12:13:28.499-04:00Pineapple Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe has been adapted and slightly modified from my friend Manu Jimmy's pineapple pudding recipe. <br />
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<b>Ingredients:</b><br />
<b>#1</b><br />
Crushed pineapple- 1 can (~500 g)<br />
Whipped cream-4 oz<br />
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Condensed milk-1 can, 14 oz<br />
Evaporated milk-1 can, 12 oz<br />
Sugar- 1/4-1/2 cup<br />
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<b>#2</b><br />
Jell-O, Pineapple flavor-1 packet (3 oz) <br />
Hot boiling water-1/2 cup<br />
Cold water-1/2 cup<br />
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<b>#3</b><br />
Whipped cream-4 oz<br />
Crushed cashew nuts- 5 tsp<br />
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<b>Method:</b><br />
1) Strain and squeeze water from crushed pineapple and combine with rest of the #1 ingredients<br />
2) Get a bowl and add Jell-O, pour hot water, stir for 2 min, then add cold water. Stir until the Jell-O has completely dissolved.<br />
3) Pour the dissolved Jell-O over the pineapple mixture. Mix everything together and pour it into a dish/pan (If you have a spring form pan, use it. It's easier to lift it without disturbing the sides, once the pudding is set). Refrigerate until firm (~12 hrs)<br />
4) On the top, uniformly spread whip cream and sprinkle crushed cashews </div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-79672329914183710512017-07-22T19:48:00.002-04:002017-07-22T19:48:17.193-04:00Slow Cooked Baby Back Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>Ingredients:</b></u><br />
Baby back ribs<br />
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<i>#1) For the marinade:</i><br />
Red chilly powder -1/2 tsp<br />
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Coriander powder -1-2 tsp<br />
Turmeric-1/4 tsp<br />
Pepper powder- 1 tsp<br />
BBQ sauce -2 tbsp<br />
Steak sauce (optional) -1 tbsp<br />
Salt<br />
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<i># 2) For the gravy:</i><br />
Onion- 2, chopped<br />
Ginger and garlic -1/2 tsp each<br />
whole spices, crushed -(cardamom, cloves, cinnamon, etc)<br />
BBQ sauces-2-3 tbsp<br />
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<u><b>Video Recipe: </b></u><br />
Click <a href="https://www.youtube.com/watch?v=35BcNgPIn2U" target="_blank"><span style="color: #274e13;"><b>here</b></span></a> to see the video recipe:<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/35BcNgPIn2U/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/35BcNgPIn2U?feature=player_embedded" width="320"></iframe></div>
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<u><b>Method:</b></u><br />
1. Clean the ribs and peel of the thin and transparent skin from one side of the ribs. Marinate with the ingredients #1 and leave it for 30-60 min in refrigerator. <br />
2. Then, place the ribs in slow cooker and add the ingredients # 2.<br />
3. Slow cook for 5-7 hours in low or 4-6 hrs in high (Refer to the slow cooker manual to get an estimate of pork ribs cooking time)<br />
4. Flip the ribs after an hour<br />
5. After the entire cooking period, separate gravy from the ribs. <br />
6. Broil the ribs in high heat for 5 min<br />
7. Boil off the excess water from the gravy to make it thick<br />
8. Pour the thick gravy over the broiled ribs and broil again for 5 min<br />
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Serve with mashed potatoes and steamed vegetables.<i> </i></div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-57237904102562953582017-07-22T14:52:00.000-04:002017-07-22T15:09:55.132-04:00Bread Pakora <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnnc-tzbsNI-c19ATJiFJIYAwMxYib3hoTrAcgix3-clvnCJIGMX1xRnSd2VB9FBU0TnLnJrGLUAk8b2t2thjNXBiNlST6N2bnuPM3vxs709MPYFfxMuDlziJ18d7Hx2fFClbVT8JPtc/s1600/IMG_7682a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnnc-tzbsNI-c19ATJiFJIYAwMxYib3hoTrAcgix3-clvnCJIGMX1xRnSd2VB9FBU0TnLnJrGLUAk8b2t2thjNXBiNlST6N2bnuPM3vxs709MPYFfxMuDlziJ18d7Hx2fFClbVT8JPtc/s640/IMG_7682a.JPG" width="640" /></a></div>
<br />
<u><b>Ingredients:</b></u><br />
<i>For the batter:</i><br />
Gram flour/ Besan/ കടല മാവ് -1.5 cup<br />
Red chilly powder -1 tsp<br />
Coriander leaves, chopped- 2 tsp<br />
Asafoetida- a pinch<br />
Salt<br />
Water-1/2-1 cup<br />
<br />
Bread slices - 4<br />
Oil for frying <br />
<br />
<u><b>Method:</b></u><br />
Combine all the ingredients for the batter in medium bawl. Mix well to make a smooth batter by adding enough water.<br />
<br />
Cut each bread slice into 2 or 4 small pieces. Coat each of them in batter and fry both sides. Serve with ketchup or cilantro chutney.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFP_4vMActYveOnjYM6wNIOPLwYr8yYM3sVuQMgiAGi0UudiWpG9DsAKQHhUuJASH83Z_nvJoa2G9nLxzQyrT0I0xiQvVQKMCePT4O9WC-_yO48oQCpceS4CDm17qttnpIw5tDW98llo/s1600/IMG_7686.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFP_4vMActYveOnjYM6wNIOPLwYr8yYM3sVuQMgiAGi0UudiWpG9DsAKQHhUuJASH83Z_nvJoa2G9nLxzQyrT0I0xiQvVQKMCePT4O9WC-_yO48oQCpceS4CDm17qttnpIw5tDW98llo/s640/IMG_7686.JPG" width="640" /></a></div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-1269193730609326622017-05-15T14:29:00.000-04:002017-05-15T14:29:46.772-04:00Salsa Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<b> </b><br />
<b>Ingredients:</b><br />
White rice/ basmati rice- 1.5 cup<br />
Salsa (thick, chunky & mild) - 1 cup<br />
Chopped cilantro-4 tsp<br />
Olive oil- 2 tsp<br />
water<br />
<br />
<b>Method: </b><br />
Wash and drain rice. Mix rice, salsa, oil, and half of chopped cilantro and
cook with required amount of water, in a rice cooker. Sprinkle the rest
of the cilantro and serve hot.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuxfsdojUmdGKO-c0rC1Dzr1LXVoK1AoPV-79Smkg8t37cLYpbK6WLgfeAA5TaQTXGKM0e9u5G5qB10j1BvbCpRkwpAQMF0a2j99IjyjUxRDjWE8mp7Ummm30ME2XzQ8yN1jYgug3Jcg/s1600/IMG_7373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuxfsdojUmdGKO-c0rC1Dzr1LXVoK1AoPV-79Smkg8t37cLYpbK6WLgfeAA5TaQTXGKM0e9u5G5qB10j1BvbCpRkwpAQMF0a2j99IjyjUxRDjWE8mp7Ummm30ME2XzQ8yN1jYgug3Jcg/s640/IMG_7373.JPG" width="640" /></a></div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-7979115620551919772017-05-04T14:42:00.000-04:002017-05-04T14:42:29.242-04:00Onion Pakoda/ Crispy Onion Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCkp2CQ6Z7rnsFyHDrIMBi_KZ9eUrGMkvyiyFXCRWUnsoWdAmZTiPFU-fuwDtKPZuukm8sSvHbCYzUSzy18xQIkvMIsNlUajr5dTNYpsfqVmy9TeHj-mqMuVok8Q5XsdyTe9hRgKZ3xs/s1600/IMG_7244a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCkp2CQ6Z7rnsFyHDrIMBi_KZ9eUrGMkvyiyFXCRWUnsoWdAmZTiPFU-fuwDtKPZuukm8sSvHbCYzUSzy18xQIkvMIsNlUajr5dTNYpsfqVmy9TeHj-mqMuVok8Q5XsdyTe9hRgKZ3xs/s640/IMG_7244a.JPG" width="640" /></a></div>
<br />
<u><b>Ingredients:</b></u><br />
Onion, medium sized- 1<br />
Gram flour/ Besan/ കടല മാവ് -1 cup<br />
Red chilly powder -1 tsp<br />
Salt<br />
Water-1/2 cup<br />
Oil for frying<br />
<br />
<u><b>Method:</b></u><br />
1. Thinly slice onions<br />
<br />
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<br />
2. Combine gram flour, red chilly powder, and salt in a large bowl.<br />
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3. Add water to make a smooth batter and mix well.<br />
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4. Add the sliced onions into the batter. Nicely coat onions with batter using a spoon/fork.<br />
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5. Get a frying pan and heat oil. Take a spoon full of coated onions and spread it over the pan. Repeat the process and make sure not to overcrowd the pan. Flip pakoras when one side is done. Fry both sides until they become light brown.<br />
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Serve warm with ketchup or cilantro chutney.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com3tag:blogger.com,1999:blog-3651831249229098514.post-69757313580498405712017-04-28T18:26:00.002-04:002017-04-30T20:19:29.168-04:00Pazham Kumbil Appam/പഴം കുമ്പിൾ അപ്പം/ Steamed Banana Dumblings<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b><i><u>Ingredients:</u></i></b><br />
<br />
Ripe bananas- 6 <br />
Jaggery-3-4 medium size pieces (you can substitute with 1 cup of regular sugar or brown sugar)<br />
Clarified butter/ghee- 1 tsp <br />
Cardamom-2, crushed<br />
Cumin seeds/ Jeera, crushed- 1/4 teaspoon<br />
Dried ginger/ chukku, powdered- 1/4 teaspoon (optional)<br />
Coconut, shredded-1/2-1 cup<br />
Roasted Rice flour- 1-1.5 cup<br />
Bay leaves/ Vazhana ila/ Parchment paper (for wrapping)<br />
Salt- a pinch <br />
<br />
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<br />
<u><i><b>Method:</b></i></u><br />
1. Mash up the bananas. You can use a potato masher or just hands to mash them up into a fine
paste (or it is also perfectly fine to leave a few chunks). <br />
<br />
2. Scrape jaggery <br />
<br />
3. Select a wide and deep non-stick sauce pan and a long stemmed wooden
spoon. Melt 1 tsp of ghee in the pan and combine the mashed banana, scraped jaggery, crushed cardamom, cumin, salt, and shredded coconut. Continuously stir the mixture in medium heat. You will see the
consistency of the mixture changes while you stir. Sir until the mixture has become medium to thick consistency (around 10-15 min).Then, allow it to cool. <br />
<br />
4. Add rice flour to the banana mixture little by little and mix well until it reaches the right consistency of a smooth dough.<br />
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<br />
5. Make a cone out of leaves and fill it it with the above dough using a spoon. If you don't have leaves, cut a sheet of parchment paper into several rectangles. Take a piece of parchment paper and make a cone. Leave one end of the paper to stick out so that it can be used to cover the top of the cone. Fill the cone with1-2 spoons of the dough. Push the dough to lower end of the cone using the back side of the spoon. Then, cover the top of the cone with paper that is sticking out from the cone.<br />
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6. Boil water in a steamer and steam for 20-30 min (To check whether it has cooked, insert a toothpick.If it is cooked, the toothpick will come out clean).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUOvEft04pEEiA9fSDjo8CT-kYP1QTwKToKpUGz02m8zFGybdvN7RSs4xj8RdOg7oprz6iT7j_4-fYrghMDmJDIWbk9ygvQLsyihLcWC_QI9F1cliNlUkfgQA80tBABWt8MhHz1lXgnk/s1600/IMG_1066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUOvEft04pEEiA9fSDjo8CT-kYP1QTwKToKpUGz02m8zFGybdvN7RSs4xj8RdOg7oprz6iT7j_4-fYrghMDmJDIWbk9ygvQLsyihLcWC_QI9F1cliNlUkfgQA80tBABWt8MhHz1lXgnk/s640/IMG_1066.JPG" width="640" /></a></div>
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<u><b>Alternate method: Pazham Kubmil Appam from <a href="http://thirdkitchen.blogspot.com/2017/03/banana-preservesbanana-jam-pazham.html" target="_blank">Banana Preserves</a></b></u><br />
You can also prepare pazham kumbil appam starting from banana preserve. Please see my previous post on <b><a href="http://thirdkitchen.blogspot.com/2017/03/banana-preservesbanana-jam-pazham.html" target="_blank"><span style="color: red;">Banana Preserves</span>.</a></b> Take one cup of the banana preserve and mix it with shredded coconut and rice flour to make a smooth dough. Then follow the steps 4 and 5 to make delicious banana kumbil appam. </div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-51478548972100828262017-03-19T17:19:00.000-04:002017-03-20T14:32:21.941-04:00Cucumber Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>Ingredients:</b><br />
Cucumbers in brine ~ 200g<br />
Garlic, minced-1-2 tsp<br />
Ginger, minced-1-2 tsp <br />
Green chilly, sliced-3<br />
Kashmiri red chilly powder-2 tsp<br />
Turmeric powder-1/4 tsp <br />
Mustard seeds-1/2 tsp<br />
Fenugreek seeds, crushed- 1/4 tsp<br />
Asafoetida- a small pinch<br />
Gingelly oil/ any veg. oil-1 tbsp<br />
Curry leaves-2 sprigs<br />
Vinegar-1 tbsp<br />
<br />
<b>Method:</b><br />
For making cucumber pickle in Kerala style, I used pickled cucumbers (in salt water/brine). Method of preparation is exactly same as my previous post on <span style="color: red;"><a href="http://thirdkitchen.blogspot.com/2013/09/olive-pickle.html" target="_blank"><b>Olive Pickle.</b></a></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAs5HFHIc8UMLbUq3UsWUdn_w09ciW0j-uIbBRmuivgNf6IGmfo9oQTKIfY_w0rlGby3xdRgXcgmTqF9RxCdCB0AKnecM9rxL9EG6ImbaNJ8MV08tkhsgMYggY0NqbslH8l-ZoIX5gOQ/s1600/index.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAs5HFHIc8UMLbUq3UsWUdn_w09ciW0j-uIbBRmuivgNf6IGmfo9oQTKIfY_w0rlGby3xdRgXcgmTqF9RxCdCB0AKnecM9rxL9EG6ImbaNJ8MV08tkhsgMYggY0NqbslH8l-ZoIX5gOQ/s1600/index.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from www.Walmart.com</td></tr>
</tbody></table>
Drain cucumbers. You can save the salt water that cucumbers were soaked in.<br />
Heat
oil in a cooking pan and splutter mustards. Add curry leaves, green chillies, ginger,
and garlic. Saute until they are slightly brown. Reduce heat, add
chilly powder, turmeric powder and crushed fenugreek.Stir for a couple
of minutes and add vinegar. Bring it to boil and add cucumbers. Adjust the consistency of the pickle by adding more water or
the salt water that cucumbers were soaked in. Add salt if needed. Mix
well, turn off the flame, cool and keep it in an air-tight jar.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-64461406152031619302017-03-11T14:20:00.001-05:002017-03-11T14:37:43.432-05:00Berry-Banana Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<u><b>Ingredients:</b></u><br />
Blue berry - 1 cup<br />
Strawberry - 8-10 nos<br />
Banana -1/2-1<br />
Milk- 11/2 cup (I used 2% milk)<br />
Sugar - 3 tsp<br />
Vanilla essence -1 tsp<br />
Ice cubes -5-6 nos<br />
<br />
<u><b>Method:</b></u><br />
Clean fruits and combine all ingredients in a blender. Blend until smooth and creamy.<br />
The color of smoothie will change if you leave it for a long time. So consume immediately.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-91959406903498641202017-03-07T19:01:00.001-05:002017-03-07T19:35:54.551-05:00Fried Shredded Pork /Pork varuthu idichathu /പന്നി വറുത്ത് ഇടിച്ചത്<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7623okHKFk5NbjrlakRDhXRnfRvOQY3E0YOhXA2OWEAKPHjasezZw25NZZL3dKnOa3mqQhpcK-Tb4hOPnpVA5y_7odP23IorX33oLFSeRtcShr2_79DGHBdgk-sCeFKtiWIVF-aE2r6U/s1600/IMG_2624.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7623okHKFk5NbjrlakRDhXRnfRvOQY3E0YOhXA2OWEAKPHjasezZw25NZZL3dKnOa3mqQhpcK-Tb4hOPnpVA5y_7odP23IorX33oLFSeRtcShr2_79DGHBdgk-sCeFKtiWIVF-aE2r6U/s640/IMG_2624.JPG" width="640" /></a><br />
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<b></b><br />
<br />
<b>Ingredients:</b><br />
Pork -1 lb<b></b><br />
<b><br /></b>
<i><b>#1</b></i><br />
Chilly powder-1 tsp<br />
Coriander powder-1tsp<br />
Garam masala-1/2 tsp<br />
Turmeric powder-1/4 tsp<br />
Salt<br />
<br />
<b><i>#2</i></b><br />
Shallots-10-12<br />
(crushed or onion-1,sliced)<br />
Dry red chilly-4<br />
Garlic-2<br />
Curry leaves-a handful <br />
Black pepper powder-1/2 tsp<br />
Lemon juice-1/2 tsp<br />
<br />
<br />
Method:<br />
<br />
Clean and cut pork into thin flat pieces. Marinate it with ingredients #1 for one hour. Heat a wide frying pan and fry pork until both sides are brown (no need to add oil since the meat usually has lots of fat, but, if it is required, use oil spray).<br />
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Pound the fried pork pieces with a hammer (or something heavy) and pull apart the meat to shred.<br />
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Spay oil in a pan and saute dry red chillies for 3 min to make them warm and crispy. Crush roasted red chillies together with garlic and curry leaves. If you are using shallots, you can crush them too. <br />
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Heat oil in a pan and add this crushed mix and crushed shallots (or sliced onion). Saute until the onions are slightly brown. Add shredded pork and mix well. Stir fry until they are brown and crispy. Season with black pepper powder and lemon juice. Serve with rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7623okHKFk5NbjrlakRDhXRnfRvOQY3E0YOhXA2OWEAKPHjasezZw25NZZL3dKnOa3mqQhpcK-Tb4hOPnpVA5y_7odP23IorX33oLFSeRtcShr2_79DGHBdgk-sCeFKtiWIVF-aE2r6U/s1600/IMG_2624.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7623okHKFk5NbjrlakRDhXRnfRvOQY3E0YOhXA2OWEAKPHjasezZw25NZZL3dKnOa3mqQhpcK-Tb4hOPnpVA5y_7odP23IorX33oLFSeRtcShr2_79DGHBdgk-sCeFKtiWIVF-aE2r6U/s640/IMG_2624.JPG" width="640" /></a><br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-53397058100318991082017-03-07T17:04:00.000-05:002017-03-15T14:11:07.565-04:00Bitter gourd-Beans Stir Fry/ pavakka-beans thoran/പാവയ്ക്കാ ബീൻസ് തോരൻ <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>Ingredients:</b><br />
Bitter gourd- 1 small<br />
Onion-1 medium<br />
Green chilly-2 or 3<br />
<br />
Grated coconut-1 cup<br />
Turmeric powder-a small pinch<br />
Salt <br />
<br />
<br />
Oil-1 tbsp<br />
Curry leaves-1 sprigs<br />
Mustard seeds-1/2 tsp<br />
<br />
<b>Method:</b><br />
Finely chop bitter guard, beans, green chilly, and onion (to chop bitter gourd, green chilly, and onion, I used S-blade in the food processor. For chopping beans, the top slice disc and the bottom S-blades are used)<br />
Add
oil into a pan, splutter mustards and add curry leaves. Stir in the chopped bitter
gourd beans, green chillies and onion. Add grated coconut, salt,
and turmeric. Cook covered for 10 minutes then open the lid and saute until it is completely dry. Serve with rice. </div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0tag:blogger.com,1999:blog-3651831249229098514.post-82809045707898368622017-03-02T15:53:00.000-05:002017-03-03T13:35:06.165-05:00Sweet Plantain Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
Ripe and sweet plantains-2<br />
Butter-2 tsp<br />
<br />
Sugar-2 tsp<br />
Milk-1/4 cup <br />
Condensed milk-3 tsp<br />
Grated coconut-3 tsp <br />
Cardamon-1, ground<br />
Vanilla essence-1 tsp <br />
<br />
<b>Method: </b><br />
1. Slice ripe plantains into small rounds. Melt butter in a wide pan and shallow fry plantains until both sides are slightly brown.<br />
<br />
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2. Mix the rest of the ingredients in a bowl. Randomly poke the plantain pieces using a fork or wooden skewer (the purpose of poking is to make the next soaking step easy) and pour the mixture over the plantains.<br />
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<br />
3.Cook covered for 5 minutes in low flame until all the pieces are soaked in the coconut-milk mixture.<br />
Serve hot.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-10617297697582737952017-03-01T23:51:00.001-05:002017-03-11T14:48:29.951-05:00Banana Preserves/Banana Jam/ Pazham Varattiyathu/പഴം വരട്ടിയത് <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>Ingredients:</b></u><br />
Ripe bananas- 6 <br />
Jaggery-3-4 medium sized pieces (you can substitute with 1 cup of regular sugar or brown sugar)<br />
Lemon juice- 1 tsp<br />
Vanilla essence- 1 tsp<br />
Cardamom-2, crushed<br />
Clarified butter/ghee- 2 tsp<br />
<br />
This is one of the methods to use overly ripe bananas. You can use this preserves as a spread on toasts, pancakes or to make banana bread or eat as the way it is. <br />
<br />
1. Mash up the bananas. You can use a blender to mash them up into a fine paste (or it is also perfectly fine to leave a few chunks, for the texture of the preserves). Do not add any water during mashing.<br />
<br />
2. Melt jaggery with 1/2 cup of water. <br />
<br />
3. Select a wide and deep non stick sauce pan and a long stemmed wooden spoon. Combine the mashed banana with melted jaggery (If you are using regular sugar, simply mix the sugar with mashed bananas).<br />
<br />
4. Continuously stir the banana mixture in medium heat. You will see the consistency of the mixture changes while you stir. When the volume of the mixture has been reduced to half, add the rest of the ingredients (lemon juice, vanilla essence, crushed cardamom and ghee). <span style="color: red;"> </span><br />
<br />
5. Keep stirring until the volume is almost 1/3 of that you have started with. Let it cool and then transfer into a clean jar with air tight/screw- cap lid. Leave the jar in refrigerator.<br />
<br />
The taste of the preserves is very similar to chakka varattiyathu. <br />
<br />
<u><span style="color: red;">Caution: While <u>preparing </u>the ba<u>nana mixture, i</u>t is very important to stir </span></u><u><span style="color: red;">it continuously. Otherwise, it is going to bubble and splutter vigorously. Adjust the flame to minimize spluttering. Also, make sure you choose the right sized sauce pan and spoon.</span></u></div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-47201250571095317942017-02-02T17:43:00.001-05:002017-02-15T14:02:11.328-05:00How to Preserve Curry Leaves<div dir="ltr" style="text-align: left;" trbidi="on">
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The best method to preserve curry leaves is by freezing them along with water. This helps to preserve the color and flavor of the leaves for many months.<br />
<br />
<u>You just need:</u><br />
1.curry leaves<br />
2.ice cube tray <br />
3. water<br />
4. zip-lock bags (to store in freezer)<br />
<br />
Collect the leaves into individual cubes in an ice tray. Add enough water to cover the leaves. Leave the tray in freezer for a few hours. Once it is frozen, remove the cubes from the tray and store in a zip-lock bag in the freezer.<br />
<br />
If you like to add the leaves into a curry, simply toss a couple of cubes into the curry/gravy. If you like to use the curry leaves for seasoning, there are two methods, 1) simply put a couple of cubes in water for 5 min. Once the ice has melted, wipe the leaves with a towel and add into the oil, or 2) use butter instead of water for freezing. (I find freezing in butter is messy so I would recommend the first method)<br />
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Tips:<br />
You can do the same methods to preserve cilantro or any fresh herbs in kitchen<br />
You can also use butter instead of water <br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-13411754959423128452013-12-24T23:03:00.002-05:002013-12-24T23:03:25.161-05:00Grilled Pork Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOGV7eKjnHwvyw8BKkgumE6PTUqOfXCHUVPGYKxfFxW7FMIQnGTxc9FFPYFwAdxvIV02bx-mi4g21dlMbW8TghR7X6MVu62Q6A4FJx6MVkd7eHkafBTN6ea-3NaadXN3OotxKzn0UXME/s1600/IMG_9391a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOGV7eKjnHwvyw8BKkgumE6PTUqOfXCHUVPGYKxfFxW7FMIQnGTxc9FFPYFwAdxvIV02bx-mi4g21dlMbW8TghR7X6MVu62Q6A4FJx6MVkd7eHkafBTN6ea-3NaadXN3OotxKzn0UXME/s640/IMG_9391a.jpg" width="640" /></a><b>Ingredients:</b><br />
Pork ribs-2 lb<br />
<b>Ingredients for boiling the ribs:</b><br />
Minced Garlic-1 tsp<br />
Ginger-1/2 inch piece, crushed <br />
Bay leaves-3<br />
Cardamom-3 <br />
Cloves-3<br />
Cinnamon stick-1<br />
Crushed red pepper-1 tsp<br />
Garam Masala powder-1 tsp <br />
Crushed whole pepper corns-1/2 tsp<br />
Salt<br />
<b>For sauce mix:</b><br />
Soy sauce-3 tsp<br />
Chilly garlic sauce-3 tsp<br />
Red chilly powder-1/2 tsp <br />
Vinegar/Lemon juice-1 tsp<br />
Crushed red chillies-1/2 tsp<br />
Pepper powder-1/2-1tsp<br />
<b>Method:</b><br />
Wash and clean pork ribs. Remove the thin membrane on one side of the ribs and slice into pieces as shown below.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6L3d5iLDJ7OoPTr94yjgU_jv2zj3ayHRuDa3_HY0FzbffbXFRoWlp8xzcUj61ndpG63pTsguNB-BHAV0Plx0-iZaw4zZwCkSLX5bEMzuucjNGg3vLWbIzs6_5LzAYdfUu81m1DyefRo/s1600/Fotor1224205819.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6L3d5iLDJ7OoPTr94yjgU_jv2zj3ayHRuDa3_HY0FzbffbXFRoWlp8xzcUj61ndpG63pTsguNB-BHAV0Plx0-iZaw4zZwCkSLX5bEMzuucjNGg3vLWbIzs6_5LzAYdfUu81m1DyefRo/s640/Fotor1224205819.jpg" width="640" /></a><br />
Boil water with the ingredients listed under for boiling. Turn heat to medium, add ribs and cook slowly in medium- low flame for 1 hour. While it is getting cooked, combine the ingredients for sauce in a medium bowl. After one hour, drain ribs and coat them with sauce mix by
tossing them in a bowl. Spread ribs to a baking dish lined with aluminum foil. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6XeScZCIgdW7pt5n1ST3J8Ei2dkiUg3gwU5PcioPmW4KdLqHvEiFMAubHpeuzPpRyrjEyygIVUI_qOz3hha34VPnunWcdFcTFYyIOOYnkjf1doEM7TNJLmWds4txRCLwM5Yt_i3Uq-M/s1600/Fotor122422316.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6XeScZCIgdW7pt5n1ST3J8Ei2dkiUg3gwU5PcioPmW4KdLqHvEiFMAubHpeuzPpRyrjEyygIVUI_qOz3hha34VPnunWcdFcTFYyIOOYnkjf1doEM7TNJLmWds4txRCLwM5Yt_i3Uq-M/s640/Fotor122422316.jpg" width="640" /></a></div>
Wrap in aluminum foil and bake each side at 375F for 15 min. Afterwards, broil each side of the ribs uncovered around 5-7 minutes to brown them. Spray oil if required. Serve warm<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdjp2BeZH9FUzq5FQAWa2jY2turuHb4nuaMoaTQOwadhekpZq4WnSYkatOwkwZo6uIDDNSolAbZ5KklI5zyeqIzebUMRfOHTS4VIdC-0cbN7kATGedpItFk4-ZAgusrlcaHmd_20ZfqY/s1600/IMG_9382a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdjp2BeZH9FUzq5FQAWa2jY2turuHb4nuaMoaTQOwadhekpZq4WnSYkatOwkwZo6uIDDNSolAbZ5KklI5zyeqIzebUMRfOHTS4VIdC-0cbN7kATGedpItFk4-ZAgusrlcaHmd_20ZfqY/s640/IMG_9382a.jpg" width="640" /></a></div>
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-25586047513486534952013-12-01T22:57:00.000-05:002017-03-02T15:55:46.101-05:00Bitter Gourd-Dryfish Stir Fry/Pavakka-Unakkameen thoran/പാവക്കാ-ഉണക്കമീന് തോരന്<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXxBwAV1LDH90hD_a0eHi4YaKPZxjrW7OIkqBV3i16qOH2e5lpY0Qu2ky0S0mdYExZL3pylP1h2pkIIEPy1fCa1yf1ikZoS7rtrIYaMFGgnlk3-pTg5LEZYgbnD5okMBabUjAkL7ILDs/s1600/IMG_9285b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXxBwAV1LDH90hD_a0eHi4YaKPZxjrW7OIkqBV3i16qOH2e5lpY0Qu2ky0S0mdYExZL3pylP1h2pkIIEPy1fCa1yf1ikZoS7rtrIYaMFGgnlk3-pTg5LEZYgbnD5okMBabUjAkL7ILDs/s640/IMG_9285b.jpg" width="640" /></a><b>Ingredients:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTetidv30mN6xnJTK_iAHMZBRrq5vh6hWbkvdw-6N9GHk2LA3HHTDUtL2JujRda89r4ZRDRStidwAS1X_5_9xQPNRmb9Ilqmy8YVr4sFBlSVwDCHZTXtEKYJU-Zfal46SK2h7bLxc57k/s1600/IMG_9160.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTetidv30mN6xnJTK_iAHMZBRrq5vh6hWbkvdw-6N9GHk2LA3HHTDUtL2JujRda89r4ZRDRStidwAS1X_5_9xQPNRmb9Ilqmy8YVr4sFBlSVwDCHZTXtEKYJU-Zfal46SK2h7bLxc57k/s200/IMG_9160.JPG" width="200" /></a>Bitter gourd, finely chopped - 1.5 cups<br />
Dried fish, fried and crushed-3/4 cup<br />
(preferably any dry fish without bones) <br />
Onion-1 large, chopped<br />
Ginger, chopped-1 tsp<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSHzC0qupwzdpc8q7ABw2lS-JkcdOpK04MmQxJ_OhpDPpvhzYLP8QpV_p58Kfd7UdQMxMdlIkXOB4ZaN7SjRtQSIRtCF1Pz-dAA6dmX-xHFiglr0qvhuSWjz68uDjUbkx28928DRt7u0/s1600/IMG_9162.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSHzC0qupwzdpc8q7ABw2lS-JkcdOpK04MmQxJ_OhpDPpvhzYLP8QpV_p58Kfd7UdQMxMdlIkXOB4ZaN7SjRtQSIRtCF1Pz-dAA6dmX-xHFiglr0qvhuSWjz68uDjUbkx28928DRt7u0/s200/IMG_9162.JPG" width="200" /></a>Garlic, chopped, 1 tsp<br />
Green chilly-3-5, finely chopped <br />
Curry leaves-2 sprigs<br />
Grated coconut-1 cup<br />
Kudam puli-2, soak them in 1/8 cup of water<br />
Oil-1 tbsp<br />
Mustard seeds-1/2 tsp <br />
<b>Method:</b><br />
Add oil into a pan, splutter mustards and add chopped green chilly, garlic, ginger and curry leaves. Saute for two minutes. Stir in chopped bitter gourd and onion. Pour in the kudam puli along with water and cook covered until it is half done. Add crushed dried fish, grated coconut and cook until its done. Boil off any excess water and stir fry for couple of minutes. Serve with rice.<br />
<b>Tips:</b><br />
To reduce the bitterness, chop bitter gourd into salt water. Then drain the salt water by squeezing. <br />
Soak the dry fish in water for 30-45min if they are too salty. Drain water and fry them in oil. <br />
<br /></div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-75363930572969686762013-09-02T00:42:00.001-04:002017-03-19T16:25:54.363-04:00Olive pickle<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMkvEYzBc6C2kk36YeC1IzVj2j1Nd_9dyehSZ_wcLvxpI4fQQ315GwKXRvzkROLzvVIK6fdB-f-KQpmeu5j_LK8J5RXP9UPAZSZpKN1pqqU8qd4brAbJhYHxd0TGmjNR7U1NSezuhM6Y/s1600/IMG_6775a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMkvEYzBc6C2kk36YeC1IzVj2j1Nd_9dyehSZ_wcLvxpI4fQQ315GwKXRvzkROLzvVIK6fdB-f-KQpmeu5j_LK8J5RXP9UPAZSZpKN1pqqU8qd4brAbJhYHxd0TGmjNR7U1NSezuhM6Y/s640/IMG_6775a.jpg" width="640" /></a>Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HWzpFxICzhhAm67RS1-8hNYy7odlYcDdHcymft4JuAUvsa7gHBqG8RvBwgzaIZykd-YpaLGZWZ9qLgcjey6IwsTdzXRrApsueoMFeOocS_zDufb8MiA8DuZf4go-lV17026VY_YOOjI/s1600/pizap.com13780950307131.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HWzpFxICzhhAm67RS1-8hNYy7odlYcDdHcymft4JuAUvsa7gHBqG8RvBwgzaIZykd-YpaLGZWZ9qLgcjey6IwsTdzXRrApsueoMFeOocS_zDufb8MiA8DuZf4go-lV17026VY_YOOjI/s320/pizap.com13780950307131.jpg" width="320" /></a>Green olives in brine ~ 200g<br />
Garlic, minced-1-2 tsp<br />
Ginger, minced-1-2 tsp <br />
Green chilly, sliced-3<br />
Kashmiri red chilly powder-2 tsp<br />
Turmeric powder-1/4 tsp <br />
Mustard seeds-1/2 tsp<br />
Fenugreek seeds, crushed- 1/4 tsp<br />
Asafoetida- a small pinch<br />
Gingelly oil/ any veg. oil-1 tbsp<br />
Curry leaves-2 sprigs<br />
Vinegar-1 tbsp <br />
Method:<br />
Heat oil in a cooking pan and splutter mustards. Add curry leaves, ginger and garlic. Saute until they are slightly brown. Reduce the heat, add chilly powder, turmeric powder and crushed fenugreek.Stir for a couple of minutes and add vinegar. Bring it to boil and add olives and asafoetida. Adjust the consistency of the pickle by adding more water or the salt water that olives were soaked in. Add salt if needed. Mix well, turn off the flame, cool and keep it in an air-tight jar. <br />
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(I used whole green Spanish olives stuffed with minced pimientos for making olive pickle)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp-Qim6nJbWQRrDhUaD5qjKkE0xjkfqMlLCWQcsoMf6W1uWeKiSUGEfiSp6Ki8_3cqHHP0jifaUTHYkGo_htaa3w5rM-Uaafbocgs4osH7BJ5MJiYFYmy1hi8H0eKOhfATh-O5j_9Z6c/s1600/IMG_6769a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp-Qim6nJbWQRrDhUaD5qjKkE0xjkfqMlLCWQcsoMf6W1uWeKiSUGEfiSp6Ki8_3cqHHP0jifaUTHYkGo_htaa3w5rM-Uaafbocgs4osH7BJ5MJiYFYmy1hi8H0eKOhfATh-O5j_9Z6c/s640/IMG_6769a.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFCXi-fr4b_gnpyvze1HMP_8BSKwygpxLrGFZbRCzuXTa2mjFfZ-Zu_tPNiP4HRNkoAcP2s-HaS8bCzgE8uTXx_8XPSwxqCVNxmwkJM_CnamZjbhwvkDAixuZSdDi9onXoIT1b12IC3g/s1600/IMG_6777a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFCXi-fr4b_gnpyvze1HMP_8BSKwygpxLrGFZbRCzuXTa2mjFfZ-Zu_tPNiP4HRNkoAcP2s-HaS8bCzgE8uTXx_8XPSwxqCVNxmwkJM_CnamZjbhwvkDAixuZSdDi9onXoIT1b12IC3g/s640/IMG_6777a.jpg" width="640" /></a></div>
</div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-22826250783505798672013-03-04T13:37:00.001-05:002013-03-04T13:37:57.772-05:00Meen (Tilapia) peera pattichathu / മീന് പീര പറ്റിച്ചത്<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiTAjZ7y82tOYP3HRXpIRazDF_4Y24vyxFiD_ThNLYfFOznHdQhqPTNQrB5eU-z8BA3b5vqE1Xw6HvAEzJd9tl4SSmggexGQ6oWOYk4bgJBLj-T3dFuqfSxpZW1MTEC4Xo84UFmzzl58/s1600/IMG_2498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcLyzGpWZxMjAvVINOkhf0cgvfizgffiHAGzhyYsRAY-0XDHC-VoRbimp3DHJo-gm5xjNU0ptxPUUEQg8KNwTzVvw1DzVMFI55umKH9u10EEr4IigjnHoKRG_fxblZydX1vdi8ytk2O8/s1600/IMG_2525a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcLyzGpWZxMjAvVINOkhf0cgvfizgffiHAGzhyYsRAY-0XDHC-VoRbimp3DHJo-gm5xjNU0ptxPUUEQg8KNwTzVvw1DzVMFI55umKH9u10EEr4IigjnHoKRG_fxblZydX1vdi8ytk2O8/s640/IMG_2525a.jpg" width="640" /></a></div>
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</div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiTAjZ7y82tOYP3HRXpIRazDF_4Y24vyxFiD_ThNLYfFOznHdQhqPTNQrB5eU-z8BA3b5vqE1Xw6HvAEzJd9tl4SSmggexGQ6oWOYk4bgJBLj-T3dFuqfSxpZW1MTEC4Xo84UFmzzl58/s1600/IMG_2498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiTAjZ7y82tOYP3HRXpIRazDF_4Y24vyxFiD_ThNLYfFOznHdQhqPTNQrB5eU-z8BA3b5vqE1Xw6HvAEzJd9tl4SSmggexGQ6oWOYk4bgJBLj-T3dFuqfSxpZW1MTEC4Xo84UFmzzl58/s200/IMG_2498.JPG" width="200" /></a><b>Ingredients:</b><br />
Tilapia-3 fillets<br />
Green chilly-6-8<br />
Ginger-1/4" piece<br />
Garlic-1 small<br />
Turmeric powder-1/3 tsp<br />
Shallots or onion-1/4 cup, chopped<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXpWxcVyZLJG9LWmZzmVWQ1o7JScdbNkpbcPMIQgd8iKzj_xD8OUK3RdKP9o_YkoIX-_HKhkipCsOOH2DZqp0wivEGkHReRf_qJGHSNEl9WPdXy8FNwwlbJ0EbYOkNunmTicmw4wtI4w/s1600/IMG_2497.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXpWxcVyZLJG9LWmZzmVWQ1o7JScdbNkpbcPMIQgd8iKzj_xD8OUK3RdKP9o_YkoIX-_HKhkipCsOOH2DZqp0wivEGkHReRf_qJGHSNEl9WPdXy8FNwwlbJ0EbYOkNunmTicmw4wtI4w/s200/IMG_2497.JPG" width="200" /></a>Sun dried Gambooge/Kudampuli (കുടംപുളി)-2<br />
Shredded coconut-1.5 cup <br />
Curry leaves-a handful<br />
Coconut Oil-2 tsp<br />
salt<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMlKGw5_Jr-dbWcAMXQh13r8cE2w3U7WZ-ZkImpousax2VeC7CYzQP7hGHB4HQ4fphZS0ujgYrrYDM4-f5ljg0szygoTrAwErBRTVyfh6rufi3wE122m3XpKz4v0QmOum9L8bvLaBnWs/s1600/IMG_2517a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMlKGw5_Jr-dbWcAMXQh13r8cE2w3U7WZ-ZkImpousax2VeC7CYzQP7hGHB4HQ4fphZS0ujgYrrYDM4-f5ljg0szygoTrAwErBRTVyfh6rufi3wE122m3XpKz4v0QmOum9L8bvLaBnWs/s640/IMG_2517a.jpg" width="640" /></a></div>
<b>Method:</b><br />
Clean fish and cut into medium size pieces. Soak Kudampuli in 1/4 cup of water. Crush together green chilly, ginger, garlic and shallots/onions. Mix these with shredded coconut and turmeric powder and slightly crush it again. Layer fish pieces in a manchatti/ heavy bottomed pan and add the above
crushed coconut mixture and salt. Pour in kudampuli along with water. Add curry leaves. If needed add more water (~1 cup) and combine everything together. Cook covered in medium heat for 20 min. Uncover and drizzle coconut oil.Serve with rice or kappa. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WORIfshunggKc-gWYezx_QAch5-pb_0K2ONQoFCGXjyTpAeqGYXLDFfiVhnTzaMjvI2sqm04lrhThkjhOraLoMwogjfnX3KsuSUE6Lct7jU2rbi9Jojxd8QngQVXHwo2xUhUFuV65w8/s1600/IMG_2502a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WORIfshunggKc-gWYezx_QAch5-pb_0K2ONQoFCGXjyTpAeqGYXLDFfiVhnTzaMjvI2sqm04lrhThkjhOraLoMwogjfnX3KsuSUE6Lct7jU2rbi9Jojxd8QngQVXHwo2xUhUFuV65w8/s640/IMG_2502a.jpg" width="640" /></a></div>
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com2tag:blogger.com,1999:blog-3651831249229098514.post-72505562928169437802013-03-02T19:21:00.000-05:002013-03-02T19:27:25.311-05:00Bitter Gourd Pickle/Pavakka Achar/പാവക്ക അച്ചാര്<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1c8f4bVMWOTe3UnMG3sTOF9Mlw9vCx75pnAz8LrgbgMH_bpYyzJ-OBY4jfYF58Y7uRri1eUroqT7SQ8Kdz7jMQDbRrdfRweJYY-aRkZvWs4_8lHl7v6b_XEh08VLXKgR7KsIKM8GYqA/s1600/IMG_2542a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1c8f4bVMWOTe3UnMG3sTOF9Mlw9vCx75pnAz8LrgbgMH_bpYyzJ-OBY4jfYF58Y7uRri1eUroqT7SQ8Kdz7jMQDbRrdfRweJYY-aRkZvWs4_8lHl7v6b_XEh08VLXKgR7KsIKM8GYqA/s640/IMG_2542a.jpg" width="640" /></a><b>Ingredients</b><br />
Bitter gourd-3<br />
Green chilly-6, cut into 1" rounds<br />
Ginger -1" piece, sliced lengthwise<br />
Garlic-5-7, sliced lengthwise<br />
Curry leaves- a handful<br />
Asafoetida( കായം) -1 pinch<br />
Fenugreek powder(ഉലുവ പൊടിച്ചത്)-1/4 tsp<br />
Mustard seeds-1/2 tsp<br />
Vinegar~ 1 tbsp<br />
Oil for frying -gingelly oil (നല്ലെണ്ണ) preferred/ or any vegetable oil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRGcW63E_PFrsd8jvDPWe-yQv40sug0UnTZ5D8pqXrVQhhxQPAwjY4kQdW2Tqacnsqei0yX6DzieJEI0JbJQcpgPUH5E5oIIoiUHsvfJdweLkgqRgca8T4zybYAmi8_PDSwABZgMf4GA/s1600/IMG_2488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRGcW63E_PFrsd8jvDPWe-yQv40sug0UnTZ5D8pqXrVQhhxQPAwjY4kQdW2Tqacnsqei0yX6DzieJEI0JbJQcpgPUH5E5oIIoiUHsvfJdweLkgqRgca8T4zybYAmi8_PDSwABZgMf4GA/s640/IMG_2488.JPG" width="640" /></a></div>
<b>Method</b><br />
Wash bitter gourd, cut into 2" rounds, discard the seeds and slice into thin strips. Heat oil in a pan and stir in bitter gourd, add salt and stir fry for 15-20 min in medium heat until they become slightly brown and crispy. Keep it aside. Add more oil into the same pan and splutter mustards. Add ginger, garlic and saute for 2-3 min, then add green chilly and curry leaves. Finally add fenugreek powder and asafoitida. Turn off heat and pour in vinegar. Check for salt and combine everything well. Once its get cooled, pack the pickle tightly into an air-tight jar. It will be ready to use after few days. <br />
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Tips:<br />
If you use fenugreek seeds splutter them after mustard seeds.</div>
Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com1tag:blogger.com,1999:blog-3651831249229098514.post-47844542034531742662013-02-23T16:15:00.000-05:002013-02-23T16:27:27.523-05:00Beef Pickle/Irachi Achar/ഇറച്ചി അച്ചാര്<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
Beef-1 lb<br />
<i><b>Set1:</b></i><br />
Red chilly powder-1tsp<br />
Coriander powder-1/2 tsp<br />
Turmeric powder-1/4 tsp<br />
Fennel powder (പെരുംജീരകം)-1/2 tsp(optional)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sUVlX72x9VqF3LKsAiBxGXe1hRn7Hm4s0jXx1WTVZ9tyszsMsukAEdjvlxOE1BcyLN-nICpl8n4Awygzdz_47LWzCljvFC6v9u27X2zb_6iaFKBEkiU7b-d_NVnu7G3CUHntl1iBCn8/s1600/Untitled.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sUVlX72x9VqF3LKsAiBxGXe1hRn7Hm4s0jXx1WTVZ9tyszsMsukAEdjvlxOE1BcyLN-nICpl8n4Awygzdz_47LWzCljvFC6v9u27X2zb_6iaFKBEkiU7b-d_NVnu7G3CUHntl1iBCn8/s320/Untitled.png" width="320" /></a>vinegar-1 tsp<br />
Meat masala-1/2 tsp<br />
<i><b>set 2:</b></i><br />
Mustard seeds-1/2 tsp<br />
Fenugreek seeds (ഉലുവാ) -1/2 tsp <br />
Curry leaves-a handful <i><b> </b></i><br />
<i><b>set 3: </b></i><br />
Ginger-2 tsp,minced<br />
Garlic-2 tsp, minced<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdMQ_Le0p4Pkm2-wnQAk-vuTDidK-eFJ8YplXE1COy0l2bFuny_do_ARTX2K8etlgh19nH686ysO8wEHueULF2XXXKKYEaXaMo9Ggf-VspOXOUN7Nvu6c5mGkSnbCcYNSBkM438sBXPc/s1600/IMG_2406a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdMQ_Le0p4Pkm2-wnQAk-vuTDidK-eFJ8YplXE1COy0l2bFuny_do_ARTX2K8etlgh19nH686ysO8wEHueULF2XXXKKYEaXaMo9Ggf-VspOXOUN7Nvu6c5mGkSnbCcYNSBkM438sBXPc/s320/IMG_2406a.jpg" width="320" /></a>Green chilly- 3, sliced<br />
Dry red chilly-3(optional) <br />
<i><b>set 4:</b></i><br />
<br />
Red chilly powder-1 tsp <br />
Garam masala-1/2 tsp<br />
<br />
Black pepper powder-1/4 tsp<br />
Vinegar-2-3 tbsp<br />
Asafoetida (കായം)-1 small pinch <br />
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Oil for frying (gingelly oil preferred), or any veg oil<br />
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<b>Method:</b><br />
Clean and drain beef. Cut into very small pieces.<br />
Rub the ingredients enlisted under <i><b>set1</b></i> on beef. Cover and leave it in refrigerator for at least 1 hour.<br />
Transfer the beef into a pan and cook it covered for 10-15 min (No need to add water). Open the lid and drain the excess water. Once it is half cooked, <i>(if you see the gravy/ masala powder is sticking on the pan, add 1 tbsp
of vinegar and try to dissolve all the gravy-we will use this at the end
of the preparation)</i> take out the beef pieces and fry them in oil until both sides are reddish brown. Keep it aside.<br />
Add oil in a pan and splutter mustard seeds followed by fenugreek seeds and curry leaves. Stir in <i><b>set 3</b></i> ingredients and saute until ginger/garlic is light brown. Add <i><b>set 4 </b></i>masala powders and stir for 2-3 min. Pour in 2 tbsp vinegar and the<i> gravy dissolved in vinegar</i>. Bring it to boil and turn off the flame. Add fried beef pieces, check for salt, add a small pinch of asafoetida and mix everything well. <br />
Transfer into a air-tight jar, the pickle will be ready to use within 1 week.<br />
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Jincy Josephhttp://www.blogger.com/profile/11964835307663400418noreply@blogger.com0