tag:blogger.com,1999:blog-19066054047011378542024-03-14T07:56:34.898-04:00Yurekha's cookookVeg and Non Veg destination :)yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-1906605404701137854.post-24483597375383399622018-04-06T13:32:00.003-04:002018-04-06T13:32:52.239-04:00Rose cookies(Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuluKrn_8-7qryhRtLjTV7nv1m3fiXik9DMxm8yIxqYCqGecvgCyX-GmLu1pGEsmLXByRRcZ-TLC7-QxBw4rKdg4A4km_oENEkwh53YZHbI3zuo7-b_YOPhfYQv4A2fqWmNQOjOuQuvM/s1600/DSC_2399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuluKrn_8-7qryhRtLjTV7nv1m3fiXik9DMxm8yIxqYCqGecvgCyX-GmLu1pGEsmLXByRRcZ-TLC7-QxBw4rKdg4A4km_oENEkwh53YZHbI3zuo7-b_YOPhfYQv4A2fqWmNQOjOuQuvM/s640/DSC_2399.JPG" width="640" /></a></div>
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<h2 style="text-align: left;">
Ingredients</h2>
<br />
1 cup All purpose flour<br />
1/2 cup Sugar or Jaggery<br />
1/2 cup + 1 tbsp rice flour<br />
Cardamom powder for flavour<br />
Oil for deep fry<br />
Required water(1/2 cup)<br />
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<h2 style="text-align: left;">
Method</h2>
1.Sieve flour and sugar.<br />
2.Add sugar,cardamom powder and rice flower. Mix without any lumps.<br />
3.Batter should be little bit thick.<br />
4.Heat oil in medium flame and place the rose cookie achu(mould) kambi in the oil.<br />
5.Once oil get heated take the achu and dip half way in the batter and fry in hot oil.<br />
Repeat the same for all.<br />
6.Fry until color turns to light brown. Place into tissue paper to observe excess oil.<br />
<br />
Crispy rose cookies/achu murukku.<br />
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<h3 style="text-align: left;">
Notes:</h3>
<br />
Add 1 egg and a tsp of vanilla essence for egg version.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-32941523760816994352017-10-03T17:24:00.003-04:002017-10-03T17:24:59.125-04:00Chakkarai pongal | sweet pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients</h2>
<br />
1 cup raw rice<br />
1 cup moong dal<br />
1 cup jaggery<br />
3 tbsp ghee<br />
2 tbsp cashews and raisins<br />
pinch of edible camphor<br />
pinch of salt<br />
2 generous pinch of elachi powder<br />
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<h2 style="text-align: left;">
Method</h2>
1. Wash the rice and dal.<br />
2.In a bottomed vessel add required water(2-3 cups) and allow it to boil.<br />
3.Once boiled add the rice and dal. Allow it to cook until its done 100 %.<br />
4.In a sauce pan add 2 tbsp of water and jaggery. After jaggery melts strain and keep aside.<br />
5. Now add the jaggery to cooked rice and stir well and even. Let it cook for 2-3 mins.<br />
6. Add pinch of salt,edible camphor and elachi powder. Mix well/<br />
7.In a sauce pan heat ghee and roast cashews and raisins.<br />
8.Add roasted cashews and raisins along with ghee to the pongal.<br />
9.Mix well until its done. Switch off the flame and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUri24-hCGt3lLjSQKpxwlBv7a7b61OVRRDnkjsuTfPU1HJDNm0SIr8Ou9GcMznV0bFjyCwn81ZoKNajpOvumiv9_7WaZl8BtHhfw3_4wmRVco37EmPPajP3lIoy8UiwBYNQPD60soXU/s1600/DSC_5897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUri24-hCGt3lLjSQKpxwlBv7a7b61OVRRDnkjsuTfPU1HJDNm0SIr8Ou9GcMznV0bFjyCwn81ZoKNajpOvumiv9_7WaZl8BtHhfw3_4wmRVco37EmPPajP3lIoy8UiwBYNQPD60soXU/s400/DSC_5897.JPG" width="400" /></a></div>
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<h2 style="text-align: left;">
Notes:</h2>
1.when rice is 100% done no water should be there. You can also pressure cook rice and dal.<br />
2.Adjust sweetness by increasing jaggery measurements.<br />
3. Cooking rice in vessel gives you nice taste to your pongal.</div>
yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com1tag:blogger.com,1999:blog-1906605404701137854.post-55884941332493420782017-10-03T17:05:00.003-04:002017-10-03T17:05:56.662-04:00Salad | Healthy meal<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients</h2>
<br />
1 cup black bean(overnight soak)<br />
1 carrot<br />
1 cucumber<br />
1 celery<br />
1 onion<br />
few cherry tomatoes (optional)<br />
1/4 lettuce<br />
1/2 cup spinach<br />
1 avacado<br />
2 boiled eggs or scrambled eggs<br />
1/4 kg chicken breast<br />
1 tsp pepper powder<br />
dash of black salt<br />
dash of lime juice<br />
2 tbsp coleslaw salad dressing or as per taste<br />
few vegetable salad dressing<br />
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<h2 style="text-align: left;">
Method</h2>
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1.Dice all the veggies like carrot,cucmber,celery,onion and avacado.<br />
2.Shallow fry chicken breast pieces with salt and pepper.<br />
3.Pressure cook black bean for 2 whistle by adding salt.<br />
4.In a big bowl add diced veggies,chicken,eggs and rest of ingredients.<br />
Mix it well and enjoy your meal. Protein rice salad.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-13285585143827127622017-08-01T17:41:00.002-04:002017-08-01T17:41:53.901-04:00Rava idly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4p1JmBBO0xBIVbFq6SQ_QBDSola_ZEwzVbKe9G83wm2meP_EZvzWUUSADDqsjG4uoTcNNY8-DYu-LEUZNrhwgqI_WD6nb0MG77JCW7MGTyOCPywq2Y4Mngv0i9Ha1ODl7vlw5omfBQI/s1600/DSC_5356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4p1JmBBO0xBIVbFq6SQ_QBDSola_ZEwzVbKe9G83wm2meP_EZvzWUUSADDqsjG4uoTcNNY8-DYu-LEUZNrhwgqI_WD6nb0MG77JCW7MGTyOCPywq2Y4Mngv0i9Ha1ODl7vlw5omfBQI/s640/DSC_5356.JPG" width="640" /></a></div>
<h2 style="text-align: left;">
Ingredients</h2>
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2 cups Rava<br />
1 cup thick curd<br />
1/4 tsp baking soda<br />
1/2 cup grated carrot<br />
1 tbsp broken cashews<br />
1 tsp mustard seeds<br />
Spring of curry leaves<br />
1 green chilli fine chopped<br />
Coriander leaves finely chopped<br />
2 tsp oil/ghee</div>
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<h2 style="text-align: left;">
Method</h2>
1. Heat oil in kadai add mustard. After spluttering add green chilli,cashew,curry leaves and Carrot. Saute well.<br />
2.Add Rava and roast in medium flame without burning. Allow it to cool.<br />
3. After cooled,add curd,salt and baking powder. Add finely chopped coriander leaves. Mix well and rest is for 30 mins to 1 hour.<br />
4.Grease idly pan. Place pinch of grated carrot and cashew. Pour idly batter.<br />
5.Steam for 10-12 mins. <br />
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Enjoy hot with coriander mint chutney. </div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-2809693283289677032017-08-01T17:36:00.000-04:002017-08-01T17:36:07.140-04:00Raagi/kambu kali | raagi mudha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7OtAunXKyhsYjNrTR5CTuLwIuMKZg3D986lM4u-zvjBggLorUK0LiH8ehkCpH1KJH9Cunl6xYXwkW76TiQSDoFW-Rx75pTxLhC44bwv6ggqFOX6urZCx7XLYTpTVO1leTMzzQV3xUvQ/s1600/DSC_5392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7OtAunXKyhsYjNrTR5CTuLwIuMKZg3D986lM4u-zvjBggLorUK0LiH8ehkCpH1KJH9Cunl6xYXwkW76TiQSDoFW-Rx75pTxLhC44bwv6ggqFOX6urZCx7XLYTpTVO1leTMzzQV3xUvQ/s640/DSC_5392.JPG" width="640" /></a></div>
<h2 style="text-align: left;">
Ingredients</h2>
<div dir="ltr">
1 cup raw rice<br />3 cups water<br />
1/2 cup raagi and 1/2 cup kambu(bajri flour)</div>
<h2 style="text-align: left;">
Method</h2>
<div dir="ltr">
1. Coarse grind raw rice in a mixer jar. Sieve and wash it once.<br />
2.In a wide bottomed vessel boil 2 cup of water. Add rinsed rice and cooked until it's soft and done 100%<br />
3.meanwhile mix flour to 1 cup of water and required salt<br />
4. Once rice done pour the dissolved flour to it.<br />
5. Stir nicely and allow it to cook.<br />
6. Place your hand in water and touch on cooked rice. If it's not sticking it's done. Switch off the flame.<br />
7. Place a bowl of water nearby. Dip your hands and take big sized kali(cooked rice). Make balls and serve with spicy gravy. </div>
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We had with dry fish gravy. yumm yummy yummy.Eat Healthy. </div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-61815786409848169792017-07-31T22:00:00.001-04:002017-07-31T22:00:44.388-04:00Pesarattu upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgFI-_6fCHDGgEMPIGCmc7iAcIZM7A14OrLTDZhQrCV8LzegABmVY-yE643jUdeh0cSa8Vbd5L_VhvYl_2Pf2D77HppRhp-HIH1dJ5BGnv7durvLYFdXbCubgzVOhwL_tCtLlt28EH-A/s1600/DSC_5671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgFI-_6fCHDGgEMPIGCmc7iAcIZM7A14OrLTDZhQrCV8LzegABmVY-yE643jUdeh0cSa8Vbd5L_VhvYl_2Pf2D77HppRhp-HIH1dJ5BGnv7durvLYFdXbCubgzVOhwL_tCtLlt28EH-A/s640/DSC_5671.JPG" width="640" /></a></div>
<h2 style="text-align: left;">
</h2>
<h2 style="text-align: left;">
Ingredients</h2>
<div dir="ltr">
1/2 cup green moong dal<br />
1/2 cup idly rice<br />
1/2 cup raw rice<br />
2 green chilli<br />
1 inch ginger<br />
2 tbsp coriander leaves<br />
Salt</div>
<h3 style="text-align: left;">
For seasoning</h3>
<div dir="ltr">
1 tsp oil<br />
1 tsp jeera<br />
Spring of curry leaves</div>
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</div>
<h2 style="text-align: left;">
Method</h2>
1.Wash and soak moong dal,idly rice and raw rice overnight or 8 hours<br />
2. Grind along chilli,ginger, coriander leaves and salt with required water.<br />
3. Make dosa batter consistency and keep aside. Meanwhile prepare Rava upma and keep ready.<br />
4. Do seasoning and add to the batter.<br />
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5.Heat tawa and pour dosa batter. Spread evenly and drizzle oil. Cook on both sides for 2-3 mins.</div>
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6.Place cooked Rava upma into the dosa center and close. Sprinkle some finely chopped onions on top of it. </div>
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Enjoy hot with sambar and allam chutney(ginger chutney)<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-44400933877030671992017-05-18T22:53:00.003-04:002017-05-18T22:53:46.270-04:00Keerai masiyal | methi dal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvVjhYbPK7R5qRmbFLpVzaUdfDhVo95CAVgJyhEuko6K2Qs0TWqiFP2eP3KPFma1tuIfDQTD90d46WHvmvB1p7We9LigClR5Ji487wO12MadiUEM_h56dfTM0tym6QQafdAnu1srVMcM/s1600/IMG_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvVjhYbPK7R5qRmbFLpVzaUdfDhVo95CAVgJyhEuko6K2Qs0TWqiFP2eP3KPFma1tuIfDQTD90d46WHvmvB1p7We9LigClR5Ji487wO12MadiUEM_h56dfTM0tym6QQafdAnu1srVMcM/s640/IMG_0185.JPG" width="640" /></a></div>
<h2 style="text-align: left;">
Ingredients</h2>
<div dir="ltr">
1 bunch methi leaves<br />
1 big onion<br />
1 big tomato<br />
Small ball of tamarind<br />
1/2 cup toor dal<br />
1/2 tsp turmeric powder<br />
2 green chilli<br />
1 tsp jeera<br />
2 cloves garlic</div>
<div dir="ltr">
For seasoning<br />
1 tsp oil<br />
1/2 tsp mustard seeds<br />
1/2 tsp broken urad dal<br />
2 red chilli<br />
1/2 tsp jeera<br />
Little vadagam<br />
Curry leaves</div>
<h2 style="text-align: left;">
Method</h2>
<div dir="ltr">
1. Wash and clean methi leaves. Pressure cook toor dal for three whistle.<br />
2.Open the lid and put washed methi leaves,chopped onion ,tomato ,green chilli, tamarind ball, turmeric powder,garlic and jeera to the cooked <u>dal.Again</u> pressurer 5-6 whistle or until methi cooks completely.<br />
3.wait for pressure release and smash the methi Dal. Make tadka (seasoning) and add to it. <br />
4. Add required salt and give a mix. </div>
<div dir="ltr">
Serve with hot rice .</div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com1tag:blogger.com,1999:blog-1906605404701137854.post-65403587292382114192017-05-18T22:35:00.001-04:002017-05-18T22:38:04.259-04:00Vegetable sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
<u>Ingredients</u></h2>
</div>
<div dir="ltr">
1/2 cup toor dal<br />
Small ball size tamarind<br />
1 big onion<br />
2 small tomato<br />
Few shallots<br />
1 cup veggies like drumsticks, raddish, carrot,beans,brinjal,<br />
bottle guard,tindora,potato<br />
2 green chilli<br />
1 tsp chilli powder<br />
1/2 tsp turmeric powder<br />
1 tsp sambar masala<br />
1/2 tsp of sugar<br />
Dash of hing<br />
Salt</div>
<div dir="ltr">
For seasoning<br />
1 tsp oil<br />
1/2 tsp mustard seeds<br />
1/2 tsp jeera <br />
3 cloves garlic<br />
2 red chilli<br />
Few curry leaves<br />
Coriander leaves for garnishing</div>
<div dir="ltr">
<h2 style="text-align: left;">
Method</h2>
1.Wash and soak toor dal. Pressure cook dal with turmeric powder and hing for 3 whistle. Smash well.<br />
2. Now add all veggies, tomato,green chilli and onion to the cooked dal. Add required water and allow it to cook along with dal.<br />
3. Once veggies half cooked add chilli powder,sambar masala and salt. Add sugar too. Allow it to boil again in medium flame.<br />
4. Now add tamarind water and additional water if required. Chk for salt and spice. Close the lid and boil for 10-15 mins in medium flame.<br />
5. Meanwhile make tadka and add to the boiling sambar. Once done switch off and add coriander leaves.<br />
Serve with rice or idly dosa pongal.<br />
Since all the vegetables are cooked in Dal it adds more taste to the sambar.<br />
<br />
Source: attama tv<br />
<br /></div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-40588760842873143052017-05-17T23:06:00.000-04:002017-05-17T23:06:32.360-04:00Mini cup cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<div dir="ltr">
<h2>
Ingredients</h2>
</div>
<div dir="ltr">
1 cup all-purpose flour</div>
<div dir="ltr">
1 tsp baking <u>powder</u></div>
<div dir="ltr">
1/4 teaspoon salt</div>
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1/3 cup whole milk</div>
<div dir="ltr">
1/2 teaspoon vanilla</div>
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3/4 stick (6 tablespoons) unsalted butter, softened</div>
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1/2 cup plus 1 tablespoon sugar</div>
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1 large egg</div>
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<br />
<b><span style="font-size: 1.40em;">Method</span></b><br />
<br />
1.preheat oven to 350°F. Line muffin cups with liners.</div>
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2.Sift together flour, baking powder, and salt in a bowl.</div>
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3.Beat together butter,vanilla essence and sugar in a large bowl with an electric mixer at medium-high speed until fluffy. Add egg and beat until just combined.<br />
4.Now add sifted flour and give a mix. Add milk and beat for another minute.</div>
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<br /></div>
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<br /></div>
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Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick inserted in centers comes out clean, about 14 -15 minutes.cool completely or enjoy hot cup cakes.<br />
<br />
I added 1 mashed banana to it. Yields 24 mini muffins. I used Wilton 24 cup mini cup cake tray. </div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-82670243709555305272017-05-17T22:54:00.000-04:002017-05-17T22:54:22.569-04:00Coconut ladoo | sweets<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients</h2>
</div>
<div dir="ltr">
1 cup fresh grated coconut<br />
3 tbsp ghee<br />
3 tbsp sugar(1/2 cup nearly)<br />
Generous pinch of elachi powder<br />
1/2 cup milk<br />
Few saffron strands</div>
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<br /></div>
<div dir="ltr">
<h2 style="text-align: left;">
Method</h2>
</div>
<div dir="ltr">
1.In a pan add ghee and coconut. Roast for 3-4 mins in medium flame.<br />
2.Soak saffron in milk.<br />
3.Add milk,sugar and milk. Allow it to cook until it gets done.<br />
4.Allow it to cool and make small ladoo shape balls. Refrigerate and enjoy.</div>
<div dir="ltr">
Since we are cooking in milk it won't caramelize or become harder. </div>
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<h3 style="text-align: left;">
Note</h3>
</div>
<div dir="ltr">
Shelf life 2 to 3 days in refrigerator</div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-52278613164702902572017-04-26T23:38:00.001-04:002017-04-26T23:38:53.536-04:00Flan<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients <div class="separator" style="clear: both; text-align: center;">
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</h2>
</div>
<div dir="ltr">
1 can Condense milk<br />
1 can evaporated milk<br />
3 eggs<br />
1 tbsp vanilla essence<br />
3/4th cup sugar</div>
<div dir="ltr">
<h2 style="text-align: left;">
Method</h2>
</div>
<div dir="ltr">
1. In a pan add sugar. Let in caramelize in medium flame for 4-5 mins. (Should be in light dark brown in color).<br />
2. Simmer completely and pour the caramelized sugar to two 6 inch cake pan / any mould / small steel or aluminum bowls as you wish. Preheat oven to 325°F<br />
3. In a bowl whisk eggs, evaporated milk, condense milk and vanilla essence. Pour onto top of sugar caramelize.<br />
4. Take a big bottom tray and fill 3/4th warm water. Place a filled cake pan into it.<br />
5.Let it bake for 50-60 mins or until knife comes out clean.<br />
6. Refrigerate for four hours. <br />
7.With the help of knife gently poke the edges around. Turn upside on a serving plate. Beautiful caramelized top FLAN ready to be served.</div>
<div dir="ltr">
Yummy yummy yummy. We add scoop of whipped cream or ice cream as topping. Good as it too. </div>
<div dir="ltr">
Note<br />
Instead of baking we can also steam as same as idly. Steam until knife comes clean.<br />
I used 9 inch pan for water filling and 6 inch pan for making FLAN. Once I used silver utensils like wide bottomed plate and bowl. Same results.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-33161748303262625842017-03-31T21:54:00.000-04:002017-03-31T21:54:42.682-04:00Ela ada | Banana leaf wrapped kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
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Recipe source:MIL</div>
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<h2 style="text-align: left;">
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Ingredients<span style="text-align: center;"> </span></h2>
1 cup raw rice<br />
1/2 cup water<br />
salt<br />
<h3 style="text-align: left;">
For stuffing</h3>
1/4 cup sesame seeds/Ellu<br />
1/4 cup jaggery<br />
2 pinch of cardamom powder<br />
<br />
<h2 style="text-align: left;">
Method</h2>
1.Soak rice for 2 hours. Drain the water and spread on dry cloth. Let it become dry under fan. Meanwhile wash and clean banana leaf and cut into medium size rectangle shape.<br />
2.In a bottomed pan roast the grounded rice flour. Add required water,salt and stir continuously. Allow it to cook soft and switch off the flame.<br />
3.Take the dough out and knead well for an minute.<br />
4.Meanwhile In a pan roast the sesame seeds. Wait until it crackers. Switch off the flame and cool down. Grind into coarse powder.<br />
5.Powder the jaggery(i grated). Mix grounded sesame seeds,cardamon powder and powdered jaggery. Stuffing is ready.<br />
6.Now take medium size balls from the prepared dough and place in the banana leaf. Gently press with your fingers to flatten thin. Place some sesame filing in center and wrap it.(make sure you flatten thin base)<br />
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7.Heat the idly pot and steam for 12-15 mins.<br />
8.Take out and transfer to a serving plate. Enjoy hot. It's so soft and melting.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-3582003234550042642017-02-27T19:33:00.001-05:002017-02-27T19:33:17.522-05:00Pineapple cake with pineapple glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients </h2>
<div dir="ltr">
1 20oz pineapple can<br />
2/3 cup granulated sugar<br />
1 cup Maida/All purpose flour<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup butter<br />
1 tsp vanilla essence <br />
2 eggs</div>
<h2 style="text-align: left;">
For pineapple glaze</h2>
<div dir="ltr">
1/2 cup tinned pineapple juice<br />
1 1/4 cup confectionery sugar or granulated sugar</div>
<h2 style="text-align: left;">
Method</h2>
<div dir="ltr">
1. In a wide glass bowl beat butter and add eggs one at a time.<br />
2. Add sugar and beat well.<br />
3. Sift flour,baking soda and salt.Now add to the bowl and beat until mixed.<br />
4.Drain and Chop the pineapple into small chunks and reserve the juice.<br />
5.Add the complete drained pineapple chunks to the batter and fold evenly.<br />
6.Preheat Owen to 350° F and grease 8*8 round pan. <br />
7. Pour batter into the greased pan and bake for about 40 mins.<br />
8.Meanwhile lets prepare sugar glaze. In a sauce pan pour reserved pineapple juice and sugar. Stir continuously for 5 mins in medium flame. Let it cool for 5 mins.<br />
9. After 40 mins take the cake out from Owen and allow it to cool. Do not remove cake from cake pan.With the help of tooth pick or knife poke the cake here and there. Pour the 3/4th of pineapple glaze on top of it. Wait for 5 mins.<br />
10. Now flip the cake gently from cake pan to a plate or cake board. Now pour remaining pineapple glaze on the other side evenly. Let it sit in refrigerator overnight. </div>
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Serve <u>c</u>hill. </div>
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Enjoy every bite 😋😋😋 Juicy pineapple cake.<br />
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I could not wait no longer to get perfect cake slices.We were so hurry to eat our cake. We just waited for an hour to taste. 😜😝😝 We finished half cake at a time. Remaining cake i allowed it to sit in refrigerator for whole night. It was so juicy and my cake was so perfect to cut into sharp slices. I personally liked overnight soaked cake. It was just ! </div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-30992462996672750292017-02-27T19:05:00.004-05:002017-02-27T19:05:51.904-05:00Egg biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
</h2>
<h2 style="text-align: left;">
Ingredients </h2>
<div dir="ltr">
2 1/2 cups Basmati rice <br />
6 eggs<br />
2 big onion<br />
2 tomato<br />
4 green chilli <br />
1 tbsp ginger garlic paste <br />
1/2 tsp turmeric powder<br />
1 tsp red chilli powder<br />
1 tsp coriander powder <br />
1 tsp garam masala <br />
2 tsp biriyani masala<br />
1 tbsp curd<br />
1 tbsp lime juice<br />
1 tbsp oil<br />
1 tbsp ghee<br />
1 tsp jeera <br />
Few coriander leaves<br />
Few mint leaves </div>
<div dir="ltr">
For the rice<br />
1 bay leaf<br />
1 cardamom<br />
1 cinnamon stick<br />
1 tsp Sahi jeera <br />
3 cloves</div>
<h2 style="text-align: left;">
Method</h2>
<div dir="ltr">
1.Boil the eggs and allow it to cool. Make slit on it.<br />
2.meanwhile boil 5 cups of water and add 1 tbsp salt. Add bay leaf, cinnamon,Sahi jeera, cardamom and cloves to it. Add rice and cook until it's 100℅ done. It will take 5-6 mins.Drain and keep aside<br />
3.In a wide pan heat oil and ghee<br />
Splatter jeera. Add slice onions and fry till golden color. <br />
4. Add ginger garlic paste and green chillies. Saute well<br />
5.Add chopped tomato and little salt. Close the lid and cook until tomato gets cooked.<br />
6.Now add in all powders,curd,lime juice, coriander,mint leaves and required salt. Mix well and close the lid. Let it cook for few mins.<br />
7.Now add boiled egg to the masala and coat well. Remove the egg and keep aside.<br />
8.Add cooked rice and mix gently to the masala. Chk for salt. <br />
9.keep the masala coated egg in the center of rice and close the lid. Let it sit in dum for 5-8 mins.<br />
10.Garnish with coriander leaves and serve hot with raita.</div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com1tag:blogger.com,1999:blog-1906605404701137854.post-75442354933945927972017-02-27T18:51:00.004-05:002017-02-27T18:51:45.172-05:00Tandoori chicken | using readymade masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="border: 1px dashed black; padding: 10px;">
<h2 style="text-align: left;">
Ingredients</h2>
<div>
<div dir="ltr">
5 Drumstick chicken<br />
1/2 packet ready-made tandoori masala(I used Shawn tandoori masala)<br />
2 tbsp curd<br />
1/2 lime/1 tsp vinegar<br />
2 tsp oil<br />
Few drops of red color(edible)(optional)</div>
<div dir="ltr">
<h2 style="text-align: left;">
Method</h2>
1.Wash chicken with turmeric powder and drain all the water.<br />
2. In a big bowl add chicken, tandoori masala,lime juice,food color and oil. Mix well and set in fridge for 30 mins.<br />
3. Now add curd and mix well. Let it marinade for overnight.<br />
4.Preheat Owen at 350° F. Line up all the marinated chicken in a aluminum foil wrapped tray. Cook it for 1 hour or until it's done. Make sure you are flipping every 20 mins.<br />
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Enjoy tandoori chicken at your home.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com2tag:blogger.com,1999:blog-1906605404701137854.post-80606880390048897502017-02-27T17:47:00.002-05:002017-02-27T17:48:43.298-05:00Fruit kesari pudding | Kalyana kesari <div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
<u>Ingredients</u></h2>
<div dir="ltr">
1 Apple</div>
<div dir="ltr">
1/2 cup pineapple chunks<br />
1/2 cup grapes<br />
Few cashews<br />
Few raisins<br />
Few Sliced almonds<br />
1 tbsp tutty fruity<br />
1 cup Rava<br />
1 cup sugar + 1 tbsp<br />
1 tbsp ghee+ 1 tsp</div>
<div dir="ltr">
1 tbsp oil<br />
Few drops Pineapple essence<br />
2 cups hot boiling water</div>
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</div>
<h2 style="text-align: left;">
Method</h2>
1.Add 1 tbsp of sugar to chopped Apple,pineapple and grapes. Let it sit for 15-30 mins. First start boiling water. <br />
2. In a pan add 1 tbsp of ghee and oil. Roast cashews and raisins. Transfer roasted cashews and raisins to plate.<br />
3.Add Rava and roast nicely in the ghee for 3-4 mins. Add hot boiling water to it. Stir continuously without any lumps and rava gets cooked.<br />
4.Now add sugar and stir. Add yellow food color, pineapple essence and give a nice stir.<br />
5. Now add sugar soaked fruits and mix well.<br />
6.Finally add roasted cashews, raisins and tutty fruity and a tsp of ghee. Mix well and switch off the flame. Garnish with sliced almonds.<br />
<div dir="ltr">
Enjoy hot <br />
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<h3 style="text-align: left;">
Notes</h3>
1. You can add any fruits additional like pineapple,pear, berries etc. But Apple grapes and pineapple goes well.<br />
2.Adjust sugar as per your taste buds. 1:1 ratio was perfect for us.<br />
3. Don't use too fine Rava for kesari. Normal Indian Rava gives you perfect texture and taste.</div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-44622299942215347872017-02-24T15:51:00.001-05:002017-02-26T23:18:50.578-05:00Onion Raitha <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="border: 1px dashed black; padding: 10px;">Ingredients</div><div style="border: 1px dashed black; padding: 10px;">1 cup thick curd</div><div style="border: 1px dashed black; padding: 10px;">1/4 cup whole milk</div><div style="border: 1px dashed black; padding: 10px;">1 big Onion</div><div style="border: 1px dashed black; padding: 10px;">1/2 tomato</div><div style="border: 1px dashed black; padding: 10px;">1 green chilli</div><div style="border: 1px dashed black; padding: 10px;">Pinch of salt</div><div style="border: 1px dashed black; padding: 10px;">Pinch of sugar</div><div style="border: 1px dashed black; padding: 10px;">1 tsp oil</div><div style="border: 1px dashed black; padding: 10px;">Method</div><div style="border: 1px dashed black; padding: 10px;">1. Fine chop onion,tomato and green chilli</div><div style="border: 1px dashed black; padding: 10px;">2. In a pan heat oil and saute onion and tomato</div><div style="border: 1px dashed black; padding: 10px;">3. In a bowl beat curd and add sauted onion and tomato. Add in chilli,salt and sugar</div><div style="border: 1px dashed black; padding: 10px;">4.Finally add milk and give a nice mix.serve with biriyani.</div><div style="border: 1px dashed black; padding: 10px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0t-v8hP4YtTCnuwgMZXMersZq8sZjt-tpnhmrItiuKY-FaiGdsitz5LH_S0WdnaYy8rOS0QVwC4T4oly-rCqzvZmyGDejVG3JzQoKJgxfqmAi4zL1zz2xhH0cdUlN5gFKgwGleAR3cXI/s1600/DSC_2728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0t-v8hP4YtTCnuwgMZXMersZq8sZjt-tpnhmrItiuKY-FaiGdsitz5LH_S0WdnaYy8rOS0QVwC4T4oly-rCqzvZmyGDejVG3JzQoKJgxfqmAi4zL1zz2xhH0cdUlN5gFKgwGleAR3cXI/s400/DSC_2728.JPG" width="400"></a></div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-55021462674542006652017-02-24T15:36:00.000-05:002017-02-26T23:32:04.433-05:00Vazhaipoo vadai | Banana flower fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqZlioDFuqHbBGzx_J79JwkKEJvq6GDsfoQ4GLC_fnDu3enJgbtwMLNIcC_xBkFguL5isw7SsZRpRkN9CaCjw0TyTb642zTZCwa6e4XzvC1K8AW7oJZC0BPVD8kujHjGN0Fkq0RJRoLs/s1600/DSC_3947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqZlioDFuqHbBGzx_J79JwkKEJvq6GDsfoQ4GLC_fnDu3enJgbtwMLNIcC_xBkFguL5isw7SsZRpRkN9CaCjw0TyTb642zTZCwa6e4XzvC1K8AW7oJZC0BPVD8kujHjGN0Fkq0RJRoLs/s640/DSC_3947.JPG" width="640"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLs-agpReWTOmRvxQNXCLuSElbcdN0WpJCRIWiTMHmSLqw3blPSwMPj37YBl4qHxE1IGWML_cEu6NaRZIwYUyns1yG7brpcl31-m2rBhrbmrghtuackI9wWLokb1kESdyU_xJIfJVPic/s1600/DSC_3949.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLs-agpReWTOmRvxQNXCLuSElbcdN0WpJCRIWiTMHmSLqw3blPSwMPj37YBl4qHxE1IGWML_cEu6NaRZIwYUyns1yG7brpcl31-m2rBhrbmrghtuackI9wWLokb1kESdyU_xJIfJVPic/s200/DSC_3949.JPG" width="133"></a><h2 style="text-align: left;">
Ingredients </h2>
<div>
1 Banana flower</div>
<div>
1 cup channa dal</div>
<div>
1 Tsp fennel seed</div>
<div>
2 big onions finely chopped</div>
<div>
2 green chilli finely chopped</div>
<div>
1 tsp ginger garlic paste</div>
<div>
Curry leaves</div>
<div>
salt</div>
<div>
Oil to deep fry</div>
<div>
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<h2 style="text-align: left;">
Method</h2><div><div style="font-family: sans-serif;">1.Remove the yellow long stem and white part of banana flower. Soak in buttermilk until all flowers has been cleaned. Drain and chop finely.</div><div style="font-family: sans-serif;">2.Soak channa dal for two hours. Drain and grind 3/4th.</div><div style="font-family: sans-serif;">3.Fine chop onions and green chilli</div><div style="font-family: sans-serif;">4.Add chopped banana flower,onions, green chilli, fennel seed,ginger garlic paste,salt and curry leaves to the grounded channa dal. Mix gently.</div><div style="font-family: sans-serif;">5.Heat oil. Make small or medium size vadas and deep fry until it's done.</div></div><div style="font-family: sans-serif;"><br></div><div style="font-family: sans-serif;">Healthy vada is ready. </div><div style="font-family: sans-serif;"><br></div><div style="font-family: sans-serif;"><br></div>
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<div style="font-family: sans-serif;">Note</div><div style="font-family: sans-serif;"><br></div><div style="font-family: sans-serif;">1.Do not refrigerate fried vadas instead you can store vada batter and deep fry later.</div><div style="font-family: sans-serif;">2.Ginger garlic paste can be replaced by crushed garlic.</div><div style="font-family: sans-serif;"><br></div><div><br></div></div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-52122089216884164392017-02-24T15:16:00.002-05:002017-02-24T15:16:19.579-05:00Prawn biryani V2<div dir="ltr" style="text-align: left;" trbidi="on">
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Prawn biriyani. My MIL style of making.. I assure you it's very <u>different</u> and awesome taste.this type of cooking biriyani only goes well with prawns. My mil signature recipe now it turns to one of my signature recipe. I thank her for teaching me this delicious prawn biriyani. </div>
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<h2 style="text-align: left;">
<b>
Ingredients:</b></h2>
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<b><br /></b>
Prawnsl-500 gms<br />
Basmati rice-3 cups<br />
onion-3 no’s medium sized<br />
Tomato-3 no’s medium sized<br />
Green chilli-2 small slit<br />
Mint leaves -1 cup<br />
Chilli powder-5 tsp (full)<br />
Biriyani masala-1 tsp (full)<br />
Ginger garlic paste-2 tbsp<br />
Turmeric powder-1 tsp<br />
Fennel seeds-1 tsp<br />
Bay leaves-4<br />
Cloves-5<br />
Black cardamom-2<br />
Mace-2<br />
Star anise-2<br />
Kadal paasi-few<br />
Cinnamon stick-1 small<br />
Oil-3 tbsp<br />
Ghee-1 tbsp <br />
Coriander leaves-½ cup<br />
Water-As required<br />
Salt-As required</div>
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</div>
<h2 style="text-align: left;">
Method</h2>
This is cooker top method. First let us prepare prawn masala. Meanwhile, wash and soak the basmati rice for 1/2 an hour.<br />
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<b>For prawn masala</b>
1.Clean the prawns and wash with turmeric powder for few times.<br />
2.Slice the onions,tomato and green chilli.<br />
3.In a kadai, Heat 1 1/2 tbsp oil and add 1/2 tsp fennel seed.<br />
4.Add half sliced onions and tomato. Saute well.Add 1 tbsp of ginger garlic paste.<br />
5.Now add the cleaned prawns and add 3 tsp of chilli powder,turmeric powder and required water and salt. Close the lid and cook until prawn gets cooked. Make it as little gravy like consistency.</div>
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For Biriyani<br />
1.First boil the hot water. nearly 5 cups.<br />
2.Keep the pressure cooker on the stove top. Add remaining oil and ghee.<br />
3.Now add all the remaining whole garam masala which is mentioned above the ingredients table.Make sure you add 1/2 tsp of fennel seeds too.Saute well.<br />
4.Add remaining onions,tomato,green chilli and ginger garlic paste. Saute well for 2-3mins. Add mint leaves.<br />
5.Add 2 tsp of chilli powder and 1 full tsp of biriyani masala.Now add required salt and prepared prawn masala. Add the soaked basmati rice and make a stir gently. Pour the hot water till rice sink.<br />
6.Close the cooker lid and keep in low flame. Allow it to cook for 5-10 mins. stir in the middle. Cook until the rice is done 90%.<br />
7.Now the dum process, Keep the iron tawa and add water. place the pressure cooker on top of it. Let it cook until the biriyani is done. Finally add coriander leaves and serve hot with onion raita and egg. Yummy delicious spicy prawn biriyani !! </div>
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<h3 style="text-align: left;">
NOTE:</h3>
1. You can also reduce chilli powder by 1 tsp and add 2 tsp of biriyani masala at the stage of preparing biriyani.<br />
2.This method of preparing biriyani will be tasty only with prawns. Do not try with chicken or mutton. Only adding chilli powder is because the prawns needed to be spicy and tasty.<br />
3.Do not add too much of water. Hot water is recommended since we are adding rice first. Do not skip this method.<br />
4.My Chilli powder is the combination of red chilli powder and coriander(dhaniya) powder which is homemade. Do not add red chilli powder alone it gives you different taste and very spicy. <br />
5.If you feel rice not cooked properly add required hot water at any stage while its in dum process.</div>
yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com1tag:blogger.com,1999:blog-1906605404701137854.post-38575401790520082222017-02-24T15:12:00.002-05:002017-02-24T15:12:14.495-05:00White chocolate cranberry pistachio Fudge<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJChDaNCum80d1UHsXB20fuUCLFVMdzrNn3wVIU9PCP6faIUL7nHFu2z72QDsW5_IW2DoTamSLrrjnIgNl2ah9LzyOWnuRKUVzbE-XT53Vt-7oz5phHoGmcrzjJn28Fr_zjvKrC735quM/s1600/DSC_3972.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/AVvXsEgJChDaNCum80d1UHsXB20fuUCLFVMdzrNn3wVIU9PCP6faIUL7nHFu2z72QDsW5_IW2DoTamSLrrjnIgNl2ah9LzyOWnuRKUVzbE-XT53Vt-7oz5phHoGmcrzjJn28Fr_zjvKrC735quM/s200/DSC_3972.JPG" width="200" /></a>Ingredients </h2>
white chocolate morsels - 1 1/2 cups<br />
condensed milk - 3/4 th cup<br />
dried cranberries - - fistful<br />
pistachio- 2 tbsp (salted and roasted)<br />
vanilla essence - 1 tsp<br />
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<h2 style="text-align: left;">
Method</h2>
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1.Mix condense milk and white chocolate in a sauce pan. Stir continuously in medium to slow heat until chocolate melts. off the flame<br />
2. Add dried berries and pistachio and vanilla essence too. Mix gently.<br />
3.Line a parchment paper on baking tray and pour the prepared fudge and tap it gently. Refrigerate for minimum 3 hours to max. <br />
4.Remove the parchment paper and cut into desired shapes. Store and feast your tummies.</div>
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-3373393476571486382016-11-20T16:38:00.004-05:002016-11-20T16:38:57.737-05:00sabudana kichadi | Maharashtra style<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients</h2>
1 cup Sabudana<br />
1/2 cup roasted peanuts<br />
1/2 bunch coriander leaves<br />
3 green chilli<br />
3 tsp ghee/oil<br />
1 tsp jeera(cumin seeds)<br />
pinch of sugar<br />
Salt<br />
1/2 tsp lime juice<br />
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<h2 style="text-align: left;">
Method</h2>
1.Soak sabudana overnight and drain completely.<br />
2.Grind roasted pea nut,coriander leaves and green chilli. coarse grind and do not add any water.<br />
3. In a pan heat ghee or oil.Add jeera and grounded powder or paste like,Saute well for 2 mins.<br />
4.Now add drained sabudana ,salt and sugar. Give a nice mix and allow it to cook for 6-7 mins or until sabudana gets cooked. Squeeze lime juice on it and switch off the flame. Serve hot with curd or any other servings.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-52527041535878109742016-11-01T19:48:00.000-04:002016-11-01T19:48:01.212-04:00pattani urulai varuval | potato peas fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients</h2>
3 big potato or 10 baby potato<br />
1 cup frozen peas<br />
2 onions<br />
2 tomatoes<br />
2 tsp chilli powder(comb of chiili and corianderder)<br />
1/2 tsp turmeric powder<br />
salt to taste<br />
2 tsp of oil<br />
1/2 mustard seeds<br />
1/2 tsp broken urad dal<br />
spring of curry leaves<br />
<br />
<h2 style="text-align: left;">
Method</h2>
1.Boil and peel the potatoes. Cut into medium sized cubes<br />
2.In a wide kadai heat oil and add mustard and urad dal. Put curry leaves in. Add onions and tomato and saute well.<br />
3.Throw boiled potatoes and frozen peas. Add turmeric,chilli powder and salt. Give a nice stir.<br />
4.Cook in medium flame until potato get rosted well. It took me 1/2 hour to acheive this color and texture.<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-78623107041972786922016-11-01T19:31:00.005-04:002016-11-01T19:31:42.025-04:00Rava pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
Ingredients</h2>
1 cup rava<br />
1/2 cup moon dal<br />
2 Tbsp ghee/ oil<br />
pinch of asefotida<br />
1/2 tsp pepper<br />
1/2 tsp jeera<br />
1/2 tsp turmeric powder<br />
spring of curry leaves<br />
few cashews<br />
<br />
<h2 style="text-align: left;">
Method</h2>
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1.Pressure cook moong dal for 2 whislte with turmeric powder.<br />
2.Dry roast the rava and keep aside. Meanwhile boil 2 cups of water.<br />
3.In a wide kadai heat ghee/oil. Add in pepper,jeera,cashews,curry leaves. After a min add cooked moong dal. Give a nice stir.<br />
4.Now add rava and salt. Give a nice stir. Pour hot boiling water to it.<br />
5.Mix without any lumps and cook until water gets absorbed and rava gets cooked.<br />
<br />
Enjoy hot rava pongal with sambar or chutney as you wish :)<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-40107304082740175512016-11-01T18:35:00.000-04:002016-11-01T18:35:17.414-04:00jalebi | sweets<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMIX7gCB8jAbeS8_luiCdDpEZjLkcHb8iNu0w49PqZptpgsQvBZnvpP4-4i1YriC_i7oKh_TjRLcpjJ5cLg0xycvEV_00eKt2OHLICmKaLHXU3j2cktyS6vYzf4rBpbj_Mda1S4WEO4E/s1600/DSC_3513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMIX7gCB8jAbeS8_luiCdDpEZjLkcHb8iNu0w49PqZptpgsQvBZnvpP4-4i1YriC_i7oKh_TjRLcpjJ5cLg0xycvEV_00eKt2OHLICmKaLHXU3j2cktyS6vYzf4rBpbj_Mda1S4WEO4E/s200/DSC_3513.JPG" width="133" /></a>Ingredients</h2>
1 cup minus 2 tbsp Maida<br />
2 tbsp corn flour<br />
2 tbsp hot oil<br />
pinch of baking soda<br />
3/4 th cup curd<br />
yellow edible color<br />
<br />
For sugar syrup<br />
1cup sugar<br />
1/2 cup water<br />
1 tbsp lemon juice<br />
yellow edible color<br />
generous pinch of cardamom powder<br />
<br />
Oil for deep fry<br />
<h2 style="text-align: left;">
Method</h2>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Mix everything under ingredients table. beat well. Allow it to ferment for 12 hours minimum same as idly batter.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2.<span style="background-color: white;">Prepare sugar syrup with 1 cup sugar and 1/2 cup water. Boil for 15 mins in medium flame. Just wait for one string consistent. Switch off the flame and add lime juice.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">3.Heat oil in a wide pan in medium flame.</span><br style="background-color: white;" /><span style="background-color: white;">4.Beat the fermented batter until fluffy. It should be in pouring consistant.Fill the batter in piping bag and draw the shape on hot oil. Draw 2-3 jalebi at a time and wait to cook on both sides. once you see crispy jalebi take out from the oil and immediately transfer to warm sugar syrup.Let it stand for 1-1/2 min in sugar syrup. Transfer to a plate</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Enjoy hot jalebi !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
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<h3 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Notes</span></span></h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">Alternatively ziplock cover can be used for piping.</span><br style="color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px;" /><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">cook in medium heat.</span><br style="color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px;" /><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">Transfer immediate from oil to sugar syrup. it will prevent soggy.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">Once you draw on hot oil it will be double the size. So watch your jalebi drawing size.</span></span></span><br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0tag:blogger.com,1999:blog-1906605404701137854.post-33861431138233910432016-10-31T16:25:00.004-04:002016-11-20T19:37:06.970-05:00Jangiri | sweets<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC43sv7o-JoPk6lipf-xBp2RrGQSlTECpihILwst3Je1Y6tISEmHwuQiGbmSTfkqztPc1-GNTzJ9iwtdDt7wEP0EB0wLxHpY4jkV8y1pbiCcmzzYjFKFDD6Hn-JYPYpmH_m0s4J0jy-0/s1600/DSC_3472.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/AVvXsEiFC43sv7o-JoPk6lipf-xBp2RrGQSlTECpihILwst3Je1Y6tISEmHwuQiGbmSTfkqztPc1-GNTzJ9iwtdDt7wEP0EB0wLxHpY4jkV8y1pbiCcmzzYjFKFDD6Hn-JYPYpmH_m0s4J0jy-0/s200/DSC_3472.JPG" width="200" /></a>Ingredients</h2>
1 cup Urad dal<br />
1 Tbsp corn flour<br />
1 Tbsp maida<br />
Orange edible color<br />
1 cup sugar<br />
1/2 cup water<br />
1 Tbsp lemon juice<br />
oil for deep fry<br />
<h2 style="text-align: left;">
Method</h2>
1.Soak urad dal for minimum 2 hours. Drain it and grind smooth like vada batter. Add edible color while grinding to mixed evenly.<br />
2.Add corn flour and maida to it. Beat nicely.<br />
3.Prepare sugar syrup with 1 cup sugar and 1/2 cup water. Boil for 15 mins in medium flame. Just wait for one string consistant. Switch off the flame and add lime juice.<br />
4.Heat oil in a wide pan in medium flame.<br />
5.Fill the batter in piping bag and draw the shape on hot oil. Draw 2-3 jangiri at a time and wait to cook on both sides. Take out from the oil when the bubble get stopped and immediately transfer to warm sugar syrup.Let it stand for 1-1/2 min in sugar syrup. Transfer to a plate<br />
<br />
Enjoy hot jangiri and store in refrigerator. Crispy hot jangiri coated with sugar syrup is ready to feast your tummies !<br />
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<h3 style="text-align: left;">
Notes</h3>
Alternatively ziplock cover can be used for piping.<br />
If the batter is loose keep refrigerated for 1/2 hour.<br />
do not add excess water. Make sure you are doing as same as vada batter.<br />
Adding pinch of baking soda is optional. I did not add here.<br />
cook in medium heat.<br />
Transfer immediate from oil to sugar syrup. it will prevent soggy.<br />
<br />
Making of jangiri for your reference<br />
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yurekhas cookbookhttp://www.blogger.com/profile/02990099456792903488noreply@blogger.com0