tag:blogger.com,1999:blog-56045293385845579802024-03-06T06:48:26.225+05:30The Edible BlogMy recipe diary. Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5604529338584557980.post-8798228592104093282020-10-13T16:38:00.002+05:302020-10-13T16:38:21.049+05:30Tri colour halwa<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/jURUdFCzlz4" width="320" youtube-src-id="jURUdFCzlz4"></iframe></div><br /> <p></p>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-74759088642556049112020-10-13T16:36:00.005+05:302020-10-13T16:36:59.788+05:30Pav Bhaji<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/lOWZDbqX55A" width="320" youtube-src-id="lOWZDbqX55A"></iframe></div><br /> <p></p>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-47466426755374174622020-06-30T23:04:00.001+05:302020-10-13T16:35:41.956+05:30Cheesy Garlic bread<br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/4ivkdKfhcGs" width="320" youtube-src-id="4ivkdKfhcGs"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-73384088273445788492020-05-06T21:07:00.002+05:302020-05-06T21:15:43.624+05:30Thin crust plain pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGDMmCFu1uMkf0OEo2KbWr5B908G_xK_iACNf3TYUGSDsmb7kymTQ-WOzlaIxI-okznYfatdrZkwpm0hqrN47VdHTt-pxFCzcnTl3SzuALaIP4-NT-BdllYQzK8Rylyq_E45IpVMa8VJt/" style="margin-left: 1em; margin-right: 1em;"><font face="georgia"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGDMmCFu1uMkf0OEo2KbWr5B908G_xK_iACNf3TYUGSDsmb7kymTQ-WOzlaIxI-okznYfatdrZkwpm0hqrN47VdHTt-pxFCzcnTl3SzuALaIP4-NT-BdllYQzK8Rylyq_E45IpVMa8VJt/w240-h320/InShot_20200506_204236747.jpg" title="Thin crust pizza" width="240" /></font></a></div><h1 style="text-align: left;"><font face="georgia" size="4">Ingredients:</font></h1><div><font face="georgia" size="4"> </font><h4 style="text-align: left;"><font face="georgia" size="4">Pizza bread</font></h4><div><font face="georgia" size="4">Maida: 1 cup</font></div><div><font face="georgia" size="4">yeast: 1 tablespoon'</font></div><div><font face="georgia" size="4">Olive oil ; 1 table spoon</font></div><div><font face="georgia" size="4">Water 1/2 cup or as much required.</font></div><div><font face="georgia" size="4">sugar: 1 tsp</font></div><div><font face="georgia" size="4">Salt: 1 tsp</font></div></div><div><font face="georgia" size="4"><br /></font></div><h4 style="text-align: left;"><font face="georgia" size="4">Pizza sauce</font></h4><div><span style="font-size: large;"><font face="georgia">Tomato : 2</font></span></div><div><font face="georgia" size="4">Onion: 1 (chopped)</font></div><div><font face="georgia" size="4">garlic: 1tsp (copped)</font></div><div><font face="georgia" size="4">Oregano+thyme+parsley: 1 table spoon</font></div><div><font face="georgia" size="4">\Chilli flakes : 1 tsp</font></div><div><font face="georgia" size="4">salt: as taste</font></div><div><font face="georgia" size="4">sugar: 1 tsp</font></div><div><font face="georgia" size="4"><br /></font></div><h4 style="text-align: left;"><font face="georgia" size="4">Pizza toppings</font></h4><div><font face="georgia" size="4">Cheese : 1/2 cup ( grated)</font></div><div><font face="georgia" size="4"><br /></font></div><h2 style="text-align: left;"><font face="georgia" size="4">Preparation</font></h2><div><font face="georgia" size="4"><br /></font></div><h4 style="text-align: left;"><font face="georgia" size="4">Pizza sauce,</font></h4><div><font face="georgia" size="4">1. Blanche 2 big tomato, puree them</font></div><div><font face="georgia" size="4">2. In a pan pour in olive oil.</font></div><div><font face="georgia" size="4">3. Put onion and garlic and stir till soft.</font></div><div><font face="georgia" size="4">4. Pour in the tomato puree and let it boil till the raw smell goes.</font></div><div><font face="georgia" size="4">5.Put the rest of the sauce ingredients and stir till thick and keep aside for cooling.</font></div><div><font face="georgia" size="4"><br /></font></div><h4 style="text-align: left;"><font face="georgia" size="4">Pizza base/bread:</font></h4><div><font face="georgia" size="4">1. In a 3 tablespoons of Luke warm water put the yeast and mix well</font></div><div><font face="georgia" size="4">2. in another bowl mix the dry ingredients.</font></div><div><font face="georgia" size="4">3. add yeast to this mixture and add Luke warm water to knead into a dough.</font></div><div><font face="georgia" size="4">4. Knead well till the dough is all fluffy and soft..</font></div><div><font face="georgia" size="4">5. Butter the pizza pan and layer it with thin layer of flour and line the soft dough across it for the pizza base, spread olive oil over it.</font></div><div><font face="georgia" size="4">6. keep aside for an hour for the dough to rise.</font></div><h4 style="text-align: left;"><font face="georgia"><font size="4"><br /></font><font size="4">Pizza</font></font></h4><div><font face="georgia" size="4">1.Once done, spread the pizza sauce and proffered toppings( not the cheese) over the dough</font></div><div><font face="georgia" size="4">2. preheat the oven.</font></div><div><font face="georgia" size="4">3. Set the pizza timer to 25 min at 250 degree C (450 F)</font></div><div><font face="georgia" size="4">4 Cook the pizza for 15 min and then take it out to spread cheese.This step is to avoid the cheese from getting burnt.</font></div><div><font face="georgia" size="4">5. cook for the remaining time </font></div><div><font face="georgia" size="4"><br /></font></div><div><font face="georgia" size="4">TADA! Yummy pizza done! </font></div><div><font face="georgia"><br /></font></div><div><font face="georgia"><br /></font></div><div><font face="georgia"><br /></font></div><div><font face="georgia"><br /></font></div><div><font face="georgia"><br /></font></div><div><font face="georgia"><br /></font></div><div><br /></div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-52461271191823764712015-06-06T21:32:00.001+05:302020-04-30T17:12:46.416+05:30Doraemon's Dora cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ0ShSJ-z0YlMoXkdbKmZ1csb4MRPvvvd0vAk8OqcxTjOWB28vkqjsQPhcc3tCH-hP8nztoo_hD8UXmUCVpJBG0txQQhdsuqTtwA4UK6KS0wkxoXwRxj09xXbiM39vj1EI68AQ3XPIKGL/s1600/doraemons-dora-cake-recipe.580.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ0ShSJ-z0YlMoXkdbKmZ1csb4MRPvvvd0vAk8OqcxTjOWB28vkqjsQPhcc3tCH-hP8nztoo_hD8UXmUCVpJBG0txQQhdsuqTtwA4UK6KS0wkxoXwRxj09xXbiM39vj1EI68AQ3XPIKGL/s320/doraemons-dora-cake-recipe.580.jpg" width="309" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">My daughter loves Doraemon cartoon. As Doraemon loves Dora cake, she too loves Dora cakes as well. So here is Doraemon's favorite Dora cake!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">INGREDIENTS</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">8 SERVINGS</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">All purpose flour <span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk <span class="Apple-tab-span" style="white-space: pre;"> </span> 1 3⁄4 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Caster sugar<span class="Apple-tab-span" style="white-space: pre;"> </span> 3⁄4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Vanilla essence<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Egg<span class="Apple-tab-span" style="white-space: pre;"> </span>1 number</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dairy milk or any chocolate <span class="Apple-tab-span" style="white-space: pre;"> </span>1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">PREPARATION STEPS</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 Mix in egg vanilla essence caster sugar and milk in one bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Sieve all purpose flour in another bowl. ( in case using maida, please add 1 tsp baking powder and a pinch of baking soda to it. )</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 Slowly add in this mixture to the egg mixture and mix well till there is no lump formation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 In a hot tava or a pan, pour 1/4rth of a scooped spoon or a ladle of the mixture. The ideal size of a Dora cake is inner palm size.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 Once bubble starts to form, its time to flip. Be careful while doing so.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 Cook for around a minute. Move it to a plate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7 Continue doing this till all the mixture is over.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 Boil water in a vessel and place another vessel over it to cream the chocolate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9 Spread the chocolate cream on a pancake and place the other over it. Do the same for the rest and refrigerate for the chocolate to solidify.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Serve half cur or as a whole! Yummy Dora Cakes ready! Don't forget to share it with Doraemon!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kids would love this.</span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-40583130528736648102015-03-25T20:13:00.002+05:302015-03-25T21:17:44.382+05:30Khandvi rolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9b5KV8HyBq0WrCtFGonuahRUx3JMMbJixcFhaxdbDL4bY2Jso7VFtoSUErw_EqG6ebl4T9v5mwSuVgnk3PQvegTA5aqU7ob7-Vs_wlfhpX-EmU8RgUtCOMI9SRcjFzJ10T03iA2yPSHh/s1600/1427297792234.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9b5KV8HyBq0WrCtFGonuahRUx3JMMbJixcFhaxdbDL4bY2Jso7VFtoSUErw_EqG6ebl4T9v5mwSuVgnk3PQvegTA5aqU7ob7-Vs_wlfhpX-EmU8RgUtCOMI9SRcjFzJ10T03iA2yPSHh/s1600/1427297792234.jpg" height="180" width="320" /></a></div>
<b>Ingredients</b><br />
Gram flour: 1/2 cup<br />
Butter milk: 1 cup<br />
Salt: to taste<br />
Turmeric powder: 1/4rth tsp<br />
<br />
<b>Garnish:</b><br />
Mustard seeds: 1 tsp<br />
Sesame seeds or sil: 1/2 tsp<br />
Cumin seeds or jeera: 1/2 tsp<br />
Corriander leaves: 1 tsp chopped<br />
Curry leaves: 2 strandgreen chilly: 2 chopped<br />
Coconut: 4 tblsp scrapped<br />
Oil: 2 tblsp<br />
<br />
<b>Procedure</b><br />
Seive the gram flour. Mix it with the rest of the main ingredients. Heat the mixture in a kadai on medium flame through continuous stiring till about the mixture becomes thick, paste like. On a steel place, spread oil and put in a spoonful of the mixture. With the back of the spoon spread it all over and try making an even coat. Keep aside for it to cool for a good 5 minutes. With the help of a cake knife or any delicate knife cut strips. Then delicately roll each strip and place on the serving plate.<br />
In a vessel, heat oil. Put mustard seeds, sesame seeds and jeera. Wait for it to pop. When done add gren chilly and then xurry leaves.<br />
Garnish the kandvi rolls with coconut shreds and corriander leaves. Top it with the mustard sesame garnish. Serve!.<br />
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-63464493770604504812015-03-22T20:12:00.001+05:302015-03-22T20:20:48.619+05:30Banana strawberry shake<p dir="ltr"><b>Ingredients</b><br>
Plantain banana: 2<br>
Robust banana: 1<br>
Stawberry icecream: 3 scoops<br>
Tonned Milk: 500ml<br>
Sugar: 3 tblsp</p>
<p dir="ltr"><b>Method</b><br>
Put in all the ingredients in a juicer and blend it in for a minute or two. Add drops of vanilla essense if required. <br>
Add a cube or two of ice and serve on a hot day. Healthy and yummy!<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAscb1b1yb4LYcDmxwa_mPe7quMjG8n3QU_m9eASsBHodt06WD0WwmW2yXFPy7bhwJcpZko3HLm3ppS0ZrsEetR4tgE4nIBsvqJ9C_8gjdI9OZGnAnRDvp7OdxcU9eAEDal12HU0RDX0r/s1600/1427033131588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAscb1b1yb4LYcDmxwa_mPe7quMjG8n3QU_m9eASsBHodt06WD0WwmW2yXFPy7bhwJcpZko3HLm3ppS0ZrsEetR4tgE4nIBsvqJ9C_8gjdI9OZGnAnRDvp7OdxcU9eAEDal12HU0RDX0r/s640/1427033131588.jpg"> </a> </div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-240401016140231422015-03-03T19:08:00.001+05:302015-03-03T19:35:22.933+05:30Fried bread and dragon dip<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqPFjYBMnx9A0675R5IF3GJ2TBVL4-IrZOAoKAf9Gw5dLWut2bNwSpHiVVoiBl1Gj2ytSHPDRAwEdC33ngfHg8v6LF10Ulb0lP6tHwmOJvVNUFc4XBNDGKVSfqgnZ4aKYBJezjYk1EN5f/s640/1425385750190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqPFjYBMnx9A0675R5IF3GJ2TBVL4-IrZOAoKAf9Gw5dLWut2bNwSpHiVVoiBl1Gj2ytSHPDRAwEdC33ngfHg8v6LF10Ulb0lP6tHwmOJvVNUFc4XBNDGKVSfqgnZ4aKYBJezjYk1EN5f/s640/1425385750190.jpg" height="180" width="320" /></span></a><b><i><span style="font-family: Georgia, Times New Roman, serif;">Ingrediends</span></i></b></div>
<div dir="ltr">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">Dragon dip</span></i></b></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;">Milkmaid:1/2cup<br />
Egg:1<br />
Dragon fruit:1</span></div>
<div dir="ltr">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">Fried bread</span></i></b></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;">Oil: to fry</span></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;">Bread: 5 breads cut in triangle</span></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Proceedure</i></b><br />
Run the dragon fruit in mixer. Add it to the milkmaid and 1egg. Beat the mixture for 2 minutes. Cook it at medium flame for 5 minutes till the dip becomes thick. </span></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;">Heat oil smoking hot put in triangled bread into it and fry. Serve it with fried bread.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc0xn5wmxacXN96vn8G71BsyWGuN7e7Azsl2tUosULa2DC8D4jHKaLvX4ey0YGup38lLndFmebffxjOwto1Ri8TLG21Ixagz0olAwD6kcN4mWx1sKBHkg4ztqKUHfxv_G3LylQ7WpClXq/s1600/11026592_10153722345074768_1635515126_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc0xn5wmxacXN96vn8G71BsyWGuN7e7Azsl2tUosULa2DC8D4jHKaLvX4ey0YGup38lLndFmebffxjOwto1Ri8TLG21Ixagz0olAwD6kcN4mWx1sKBHkg4ztqKUHfxv_G3LylQ7WpClXq/s1600/11026592_10153722345074768_1635515126_n.jpg" height="320" width="180" /></a></div>
<b><i>Ingredients</i></b><br />
Kiwi: 2<br />
Pomegrenate: 1<br />
Plantain banana:1<br />
Small banana:2<br />
Papaya:1/2<br />
Sugar: 1/2 cup <br />
Chat masala:1 tblsp<br />
Pepper: 1/4th tsp</div>
<div dir="ltr">
<b><i>Preperation</i></b><br />
Cut all fruits into small cubes. Take out all pomegranate seeds all into a big bowl. Powder the sugar and all it, chat masala and pepper into the fruits. Mix well and serve.</div>
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Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-92033354382915413452015-02-06T17:40:00.000+05:302015-02-06T17:40:46.788+05:30Gajar Halwa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMMtoXOw_CY1H2gZ7XWog6Mzt5bSeclZeWFBcKrIOn5mhr4QYKNKCRq8hIoRG_YauAxSGDxQvJracUn19LHf_RmCuPTfYyW0JiSONeGaWxYlOM-Q-gDyTbwDIgRHJjAkT4axu7OXt-Iwn/s1600/1423146185324.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMMtoXOw_CY1H2gZ7XWog6Mzt5bSeclZeWFBcKrIOn5mhr4QYKNKCRq8hIoRG_YauAxSGDxQvJracUn19LHf_RmCuPTfYyW0JiSONeGaWxYlOM-Q-gDyTbwDIgRHJjAkT4axu7OXt-Iwn/s1600/1423146185324.jpg" height="320" width="180" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Indian red carrots: 1 kg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sugar 1 to 2 bowls</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Khova/mava: 100g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Elaichi: 6 to 7</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee: 4 to 5 tblspoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Preperation:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grate carrots to thin shreds. in a deep vessel, preferably a large pressure cooker as you need lots of room to stir, pour in ghee and stir fry the grated carrots till the raw smell of the carrots are gone. Then add in crushed khova and sugar with crushed elaichi seeds. Mix in very well till it reaches its thick consistency. It will take around half an hour for the halwa to reach its desired consistency. You can garnish it with sliced almonds and pistachios if desired. Serve hot. </span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-50188435144534531332015-02-06T17:23:00.000+05:302015-02-06T17:41:28.362+05:30Puliogere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Af0bZqk1rxoHVNWY3-8TFJXINA5jM3lkrmpoJ3z2qrdoLmbLkgupAGmX4X0-KjKR1r04UT7Rnc0n-m1gklIYFO0WFyOXGZykg5Dtq3Goj8Nw7Cf0Q17IaMprDLr4WwKlOP5tyBblEIkN/s1600/1423034651906.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Af0bZqk1rxoHVNWY3-8TFJXINA5jM3lkrmpoJ3z2qrdoLmbLkgupAGmX4X0-KjKR1r04UT7Rnc0n-m1gklIYFO0WFyOXGZykg5Dtq3Goj8Nw7Cf0Q17IaMprDLr4WwKlOP5tyBblEIkN/s1600/1423034651906.jpg" height="320" width="180" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b>
<b>PULIOGERE PASTE</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Puliogere powder:3-4 tblsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tamarind paste: 1 bowl</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jaggery: 1 bowl (crushed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry coconut: 1/2 cup (powdered)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Tampering: </span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">urud dal: 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">chana dal:1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">peanuts nut: 1 cup(roasted)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">curry leaves: 2 strands</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oil: 5 tblspoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cooked rice: as much required.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">[1 tblspn puliogere paste would be enough for 2 bowls of rice in case required, can add more].</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Simmer the tamarind paste to become thick. Add jaggery and stir for it to melt. As it melts, add salt and puliogere powder and mix well. This will turn it into a thick pulpy form.Off the flame and add dry coconut powder. Mix well. In another pan, heat oil and put in all the dals. When they turn brown add roasted peanuts and curry leaves. add this to the paste and mix well. You can keep this paste for more than a week.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Take in cooked rice and 1 to 2 tblspn of puliogere paste and mix well. add salt if required and chopped coriander leaves if preferred.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">N.B-> jeera rice or basmathi rice is best suited for it but here in the picture i used picture i have used boiled rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">ALTERATION:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Powder thick Poha/Aval. Wash the powdered poha. keep aside for it to fluff up. Mix in lemon juice and salt into it with chopped corriander leaves. In a vessel, heat oil, pop in a tsp of mustards and jeera. Put in some chopped onions saute till soft add a tblsp of puliogere paste mix well add the fluffed up poha/ aval powder. mix well. Serve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-13102027941660900812015-01-27T22:55:00.004+05:302015-01-27T22:55:56.517+05:30KAPPA or tapicoca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Uk7AS30qoOILixMv34pnfb3q-mWsC4fJsnYBclxGX8njCYyeGshmT21tx1bCmTLbg8AI6l03eN1Q2kYdh3KO2KIqCcMZNw8atTS09LRtBMe7INpBoozAq8JZPkn0N8dlgPXamNkC4GwI/s1600/1422370233459.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Uk7AS30qoOILixMv34pnfb3q-mWsC4fJsnYBclxGX8njCYyeGshmT21tx1bCmTLbg8AI6l03eN1Q2kYdh3KO2KIqCcMZNw8atTS09LRtBMe7INpBoozAq8JZPkn0N8dlgPXamNkC4GwI/s1600/1422370233459.jpg" height="180" width="320" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tapioca: 1 kg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">garlic pods: 5 pods</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">turmeric powder: 1/4rth tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">coconut: 1/2 bowl</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">mustard seeds; 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">curry leaves: 1 stem</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oil: 1 tblsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Procedure:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">De-skin, Cut and clean tapioca. In a pressure cooker add tapioca, turmeric powder, garlic and salt with required amount of water. Pressure cook till 3 whistles. Wait for the pressure to go. When done. drain the water into a cup and keep aside. Mash the tapioca. Add the drained water, bit by bit to make sure the tapioca is moist. It is fine if the tapioca seems water at this stage. Add in coconut . Meanwhile in a small vessel heat oil. add mustard and curry leaves. add it to the tapioca. Mix well and serve. It is a typical Kerala dish. KAPPA!</span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-86974426482315535342015-01-27T22:45:00.004+05:302015-01-27T22:45:59.588+05:30Bitter guard crisps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWhyphenhyphenDnj4A7uVMEk9QIi68B_j9HLh8xRk2l6uVVFsytlgIi7vy0jMEih7MyJ6FlKpLokrmZUJ5Rw6jJW0jYTmd7q3mNVSPo8Voql-tAW1jcn3CiruozxxvW5mHDwmzfsZLtlCKAlpbTBXn/s1600/1422346295891.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWhyphenhyphenDnj4A7uVMEk9QIi68B_j9HLh8xRk2l6uVVFsytlgIi7vy0jMEih7MyJ6FlKpLokrmZUJ5Rw6jJW0jYTmd7q3mNVSPo8Voql-tAW1jcn3CiruozxxvW5mHDwmzfsZLtlCKAlpbTBXn/s1600/1422346295891.jpg" height="320" width="180" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 bitter guards: cut into circles </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">red chilly powder: 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">turmeric powder:1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">garam masala: 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">corn flour/rice flour: 3 tablespoon ( pref. corn flour)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oil : to deep fry</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Proceedures:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Wash the cut bitter guard rings. Add in the red chilly powder, turmeric powder, garam masala powder and salt . Mix well. After which only, add corn flour or rice flour to coat each rings dryly.it should seem dry coated. deep fry each rings in smoking hot oil and yummy bitter guard crisps are ready. It's yum as a side dish with rice. </span><br />
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</div>
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-16623225516651098712015-01-27T22:35:00.002+05:302015-01-27T22:35:56.287+05:30Murukku<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKFF19UaHWSL7WOOZtsMoQVWft3SbBYb47jOX9ilc1vJl-L3ptvfgf4Te9JvZR-yvjzXHuCfY0PFaOCBUiZ6a8vaTrbGIN7fypLN1al9lcFn1ziYIBgkn9VrwGXCdt-OBt8NT82WZbgD9/s1600/1422346223111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKFF19UaHWSL7WOOZtsMoQVWft3SbBYb47jOX9ilc1vJl-L3ptvfgf4Te9JvZR-yvjzXHuCfY0PFaOCBUiZ6a8vaTrbGIN7fypLN1al9lcFn1ziYIBgkn9VrwGXCdt-OBt8NT82WZbgD9/s1600/1422346223111.jpg" height="180" width="320" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rice flour: 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gram flour (Besan): 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Split black gram powder ( urud powder)= 1/4th cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cumin seeds (Jeera): a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sesame seeds (Til): a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">water: as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil: to fry</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Proceedure:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sieve all 3 flours together. Dry roast them till the flour is cooked. it may take a while. Keppt the mixture aside for cooling. When cold, mix in the rest of the ingredients in which the water should be added enough to make the mixture into a tight dough. Put the dough into the mould and press in into the hot smoking oil. cook for at least 2 minutes for the murukku to be crispy. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Yum murukku ready. </span><br />
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-87217097080071075522014-09-25T09:06:00.000+05:302015-01-27T22:26:37.712+05:30Lemon Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IY7Qn2toqS-cMN2MY0aSTxS7HIQmE0FeYfCDOF87N6vPpwJlIkJ_w0xBkopjftYS8ZWNwxnnJ9veWieQtv7Pk2xOlsKk1V3dVB4lXeM1rnqLu_8e_ncyep7_D5-xHEksSdh6zAPgVjZR/s1600/lemon+rice.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IY7Qn2toqS-cMN2MY0aSTxS7HIQmE0FeYfCDOF87N6vPpwJlIkJ_w0xBkopjftYS8ZWNwxnnJ9veWieQtv7Pk2xOlsKk1V3dVB4lXeM1rnqLu_8e_ncyep7_D5-xHEksSdh6zAPgVjZR/s1600/lemon+rice.jpeg" height="212" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><serves 1></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cooked rice: 1- 1.5 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lemon: 1/2 (if want real tangy, then 1)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion:1 ( chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric: 1/4 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">roasted peanuts: ( a handful)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oil: 2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">mustard, curry leaves and dry chilly: ( for tampering.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Heat a vessel, pour in oil. When hot, add the tampering ingredients. Then add chopped onion and sauté for a minute or so and then add a pinch of turmeric and salt. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, squeeze lemon juice. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Make sure this onion mixture and rice have completely cooled down. Mix the onion mixture, lemon, rice, peanuts and coriander leaves( if you preffer) and serve. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">N.P-> You can avoided peanuts if not preferred. This makes a yum lunch to school for kids.</span><br />
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-46073037882163806242013-02-19T00:31:00.000+05:302013-02-19T00:32:29.349+05:30Soft fluffy Puri or Deep fried Indian wheat bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MfOqj8fJExzGtOK4pi4LckKWUxZoeCGmuG_NG8Nr05G5uQUi9rxonQj38SiZ3J_e_FD1Ri9de0s3VST5rCk3hlMiebkNiyfneMBzyUazXv8uPmJA0Dh3EB8CPvpO0SH5otZDMO_wFi-0/s1600/DSC02781.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MfOqj8fJExzGtOK4pi4LckKWUxZoeCGmuG_NG8Nr05G5uQUi9rxonQj38SiZ3J_e_FD1Ri9de0s3VST5rCk3hlMiebkNiyfneMBzyUazXv8uPmJA0Dh3EB8CPvpO0SH5otZDMO_wFi-0/s320/DSC02781.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Puri are originated in north India. But now it has reached every Indian household because of its yum taste and texture. Puris in other words are deep friend wheat bread that is similar to chappathis but the trick to its yum taste and balloon like fluffiness is in its dough and making.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h4>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></h4>
<span style="font-family: Georgia, Times New Roman, serif;">wheat flour: 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water or milk : 1/4rth cup or as needed.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oil: to fry</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h4>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Procedures:</u></span></h4>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a vessel knead wheat flour milk/water and salt to form a tight dough. Here i used milk to give a yum rich flavor to the puris. Keep aside. In a deep vessel or kadai, heat oil till it about smoking point. partition the dough into small balls and roll each into semi thick (thicker than chappathi) sheets. Carefully put these sheets into the smoking oil and after a sec or so slightly press the puri frying in. This helps collect air in the puri thus making it fluffy. DO not allow the frying puri to push away the spoon. Turn it around and do the same. Drain it off oil and place it on a tissue so as to soak all the excess oil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">*-> here, the smoking oil not only helps to fluff up the puris but also avoids it from soaking excess oil and being soggy. </span><br />
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com3tag:blogger.com,1999:blog-5604529338584557980.post-51338327708715316362013-02-19T00:08:00.000+05:302013-02-19T00:31:39.343+05:30Aval unda or Poha laddu or Sweetened rice flake balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvvtqFIFbYQMVJjQSG8QiYM3idS0Ma4Yf4vsjYUHHfe5Qg2BN_nvMIJdMAziKBSdVdO75YRDkqzKozd7uIzlF2QXK7wOKhF-HBWawBBO6iHM0JHdUvDftu0AYNVq_dslrIOzySRElbtLe/s1600/DSC02240.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvvtqFIFbYQMVJjQSG8QiYM3idS0Ma4Yf4vsjYUHHfe5Qg2BN_nvMIJdMAziKBSdVdO75YRDkqzKozd7uIzlF2QXK7wOKhF-HBWawBBO6iHM0JHdUvDftu0AYNVq_dslrIOzySRElbtLe/s400/DSC02240.JPG" width="300" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Rice flakes is just the flattened form of rice. In south India it forms a prominent part of the diet, especially the breakfast.</span><span style="font-family: Georgia, Times New Roman, serif;">There are many ways in which Poha or rice flakes can be confused. As individually it doesn't have a strong taste it can be easily blended with any flavors. In this recipe i have tried the sweetened version of it in such a manner that all the ingredients together compliment the taste of the dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h4>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></h4>
<span style="font-family: Georgia, Times New Roman, serif;">Flattened rice flakes (paper flat ones): 2 cups </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Powdered sugar: 1 1/2 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated coconut: 1/4rth cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Vanilla essence: 2 drops</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h4>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Procedure:</u></span></h4>
<span style="font-family: Georgia, Times New Roman, serif;">Roast the flattened rice flake for 5 minutes. Keep aside for cooling. Grind them into granules. Mix the rest of the ingredients to it.In case the mixture isn't sticky enough to roll, a few drops of water can be added to it. now, slowly roll them on your palms to make small balls of them and serve. I have used fresh grated coconut in this recipe therefore, the required moisture is released when mixed with powdered sugar.</span><span style="font-family: Georgia, Times New Roman, serif;">*-> please do note that if you do not prefer this level of sweetness, you can reduce the sugar level but make sure not to spoil the taste. </span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-56579719205402751782012-12-14T10:39:00.003+05:302012-12-14T10:50:11.851+05:30Mackerel (aila) Fish biriyani <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Usually, Fish biriyanis is made of King fish. Here, in this recipe, i innovated by substituting the King fish with a commonly consumed Mackerel ( aila, in malayalam) and making such alternation in the traditional recipe that the authentic flavor of the fish is maintained.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Its a very simple recipe, quick to make and yummy to eat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br /></u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br /></u></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Masala:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mackerel : 3 to 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion: 2 (diced).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomatoe: 3 ( diced)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">*Curd : 1 table spoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Corriander powder: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: a stem.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">red chilli powder: 1 tsp.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder: 1/4rth tsp.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil to fry ( shallow)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Rice:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Basmati rice: 2 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion: 1 sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garam masala: 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">water: 4 cups.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Preparation:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a deep vessel ( to prepare rice) heat oil. When hot, add sliced onion and saute till soft. Add garam masala and stir for a minute or so. Add rice and fry it on medium flame till the rice becomes more whitish colour. This makes sure the biriyani rice doesn't stick to one another. Add water with salt and let the mixture boil and reduce till just moist rice. When this happens, remove the vessel from the stove and cover it till the final stage.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Now for the fish. clean and cut the mackerels to thick slices. Marinate them with salt, red chilli powder( 1/2 tsp), turmeric powder, coriander powder and curd. Keep aside for say 15 min to the minimum. In a non stick pan shallow fry them till done. Keep aside. In a kadai, heat oil add onion and when done add tomato and saute till tomatoes are soft. When soft, add the remaining red chilli powder and salt. Stir for 1/2 a minute or so. Add the fried fish along with the masala and oil in the shallow fried pan. This enhances the flavor. Reduce the flame to minimum and cover the dish for 5 minutes. Now in a deep vessel, rub oil at the bottom and assemble the rice and the fish masala as layers. Heat the entire mixture for 5 minutes on low flame.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* it is heard that fish when mixed with any dairy product opens a chance for skin diseases as psorasis. Therefore, curd can be avoided if required. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">N.B-> in this dish i have not used garlic ginger or the traditional fry onion as garnish as i believe these flavors can spoil the authentic mackerel flavor. </span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com2tag:blogger.com,1999:blog-5604529338584557980.post-21702301445562491622012-12-04T14:48:00.001+05:302012-12-14T21:57:50.785+05:30Nadan crab roast or Authentic Kerala crab roast<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Crab is a very demanded sea food around the world. And so crab food is done is different ways and styles around different cultures. Here, i have prepared crab in a very authentically Kerala taste. In this dish the crab meat is cooked in its own juices and thereby keeping intact the genuine flavor of the crab.In short, if a crab lover try this dish once, they would crave it for ever!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Crab: 4 medium sized ( cut and cleaned)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion: 2 medium (chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green chillies: 2 ( sliced)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: 2 stems</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger: 1 inch (chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder: 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">turmeric powder: 1/4th spoon.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt: to taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil ( pref. coconut oil) : 1 tablespoon.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Preparation:</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cut and clean the crab. Keep aside. Heat a kadai and when it smokes, put in oil. When oil has heated, add green chilies and saute till it turns white( this reduces the heat of the chilies). Then add chopped ginger and saute for a minute. Add curry leaves and when it is done popping, add onion and saute for a minute till the onion is cooked a bit. It needn't become transparent. To this add red chili powder, turmeric powder and salt (salt must be used less than your taste because else the dish will end up salty). After sauteing it for a minute or so for the spices to cook, add the cut cleaned crab meat. And cover the dish on a medium flame for 10 to 15 minutes. Do not forget to keep checking the dish . By this time, the crab would be cooked in its own juices.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You can also garnish it with a few more fried curry leaves. Serve it with some hot rice and relish the authentic Kerala Crab roast. </span><br />
<br />Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-48526543340554165032012-12-02T02:06:00.004+05:302012-12-14T22:10:01.880+05:30Bhaingan bartha <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This is a north indian dish made of brinjal. When i heard about the recipe for the first time, i wondered how was this dish so popular as i always believed brinjal to be a blunt vegetable as in taste. But after preparing and tasting this recipe i relaized how other veggies and spices camouflaged its bluntness and flaunted its flavor to it's best. A dish from my favorites. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Brinjal: 1 huge ( dark violet one)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">onion: 1 chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato: 3 medium chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger: 1 inch chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic: 4 cloves mashed and chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">green chilly: 2, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">jeera: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ainseeds: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">corriander leaves: a small bunch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">red chilli powder: 1 tspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">turmeric powder: 1/4rth Tspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">corriander powder: 1/2 tspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garam masala: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt: to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sugar: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Preparation:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">On the direct flame, roast the brinjal till its charred. You can literally see ashes of the brinjal cover. Make sure all the sides of the brinjal are well charred. immediately after this, put the burnt brinjal in a deep vessel and cover it with lid. After this you can chop the vegetables by the time and when done, open the covered vessel and de-skin the brinjal and mash it well. In a kadai, heat oil and splutter jeera and ainseeds. When done add green chillies and saute till ti turns white ( this reduces the spice keeping the chilli flavor intact). Add ginger garlic and saute till the raw spell disappears. Add onion and cook till transparent. Add tomatoes ( you can reduce it to 2 if you don't enjoy tanginess) cook till done. Add all the spice along with salt and sugar. Saute for a minute and add mashed brinjal. Cover and keep for 3 to 4 minutes on minimum flame for everything to blend in. Garnish with corriader leaves and serve with chappathi.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">N.B-> when done i pour a tspoon of ghee on this for flavour. </span><br />
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Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-18752389940951962352012-12-02T01:12:00.002+05:302012-12-16T12:55:47.770+05:30 Thari unda or sooji laddoo<div style="text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This is a very traditional Kerala sweet. I call it healthy too as this ladoo doesn't have a single drop of ghee or oil. BUt at the same time, to relish this yum dessert, the person making need to handle very hot mixtures with bare hands. I rarely make this sweet despite my family loving it as i cant bear the heat part. Anyways, it make take several tries for the exact texture and taste but with the measurements precisely mentioned, the number of tries would surely reduce. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients</u></b></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Rava /thari or sooji: 2 cups</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Scrapped coconut: 1 cup</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Sugar: 1 cup</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">water: 3 tablespoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Preparation</u></b>:</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Roast the rava till it has the texture of sand. keep aside. In a deep vessel, pour in sugar and water when it starts to bubble add coconut. Stir for a minute add roasted rava. Mix well for around a minute or so.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Next is the tricky part. Place a bowl of iced water to immerse your hand. while balling the laddoos. With the help of a ladle take a ball of the mixture and place it on your palm that has been chilled immersed in the iced water. ball it immediately and place it on a plate. Make sure not to burn your hand. Its important to do this while the mixture is very hot else the sugar solidifies and balling of the mixture wont happen. After the laddoos or balls are made which might be soft while making hardens as time passes by and serving immediately after preparation would be best suited. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">N.B-> for flavoring, powdered cardamom or 2 drops of vanilla essence can be added with the sugar. </span></div>
Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-10002912324001999862012-10-01T10:41:00.002+05:302012-10-01T10:43:44.067+05:30Parippu Vada or Lentil snack or Dala vada<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Lentils are very healthy ingredients in any diet. It could be called small powerhouses of nutrition because of it high protein and phosphorous contents along with minimal fat and other mineral presence as calcium, iron etc. Even though i am not a fan of deep fried food, occasional frying is of course acceptable. Parippu vada is a typical Kerala snack any malayalee relish on drooling, especially on rainy days. i wouldn't call this an authentic recipe as i have added little twists i and my family enjoy. So here goes:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tuvar dal or pigeon lentil or sambar parippu: 2 cup ( soaked overnight or min 2 to 3 hours)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: 2 stems</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion: 1 chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger: 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic: 3 to 4 cloves( this avoids the gastric problem that can occur due to the lentils)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green chilies: 2 long, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Asafoetida powder( kayam) : a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chili powder: 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">SAlt: as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil : for deep frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Procedure: </u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Drain the soaked dal and pat them dry. If water presence are there then the vadas are to break. So to be on the safer side drain the dal and keep in the draining position for say 1/2 an hour so even the little droplets will drip off. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Make a paste of gralic (garlic bits would ruin the taste).Now put in all the ingredients (except for oil of course) in a grinder and coarsely grind the mixture.If you love coriander leaves you can add a bit of them too. Its easy to do so as the dals are soaked. Take in the paste in a vessel and heat the oil. wet your palm to avoid the paste sticking on to the hands.Take small portions and make a small puffed disk shape of it and dip them in the hot oil. Be careful to see if you dont burn them. Serve them with chutney or ketchup! </span>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-16347872886681683802012-05-01T16:14:00.001+05:302012-05-15T16:45:33.905+05:30Dal Namkeen or Crispy Fried pulses<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LId1-Z3wHwAk34Zc9DMnyypzaqmVBpuE71Dkn9Tg22WYQStlHXLyL3mY9_2HB7FoWz5Xj0lSGbgx0k8ezYD4NPPv-C-pSJARYvgDE3AghCRCsVKAc_OqsL-6Kdr3KMFrLWakK2TeSWIq/s1600/DSC02247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LId1-Z3wHwAk34Zc9DMnyypzaqmVBpuE71Dkn9Tg22WYQStlHXLyL3mY9_2HB7FoWz5Xj0lSGbgx0k8ezYD4NPPv-C-pSJARYvgDE3AghCRCsVKAc_OqsL-6Kdr3KMFrLWakK2TeSWIq/s320/DSC02247.JPG" width="240" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-indent: .5in; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Pulses
are a very important part of Indian diet. It does have a lot of
nutrition values to it too. 'Namkeen' which literally means salty
snacks are some fried salty or rather tangy, tasty snacks found in almost every
Indian household. Here, I have used split Chick pea to make this dal namkeen.
It is crispy, tangy, spicy and absolutely yum! Another positive thing about
this dish is that, you can keep it for a few days without a problem. Make a
huger quantity of it and you can munch on it later on for a few days or even weeks. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-indent: .5in; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-indent: .5in; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-indent: .5in; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:<o:p></o:p></span></b></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Split Chick pea or channa dal: 3 cups (soaked over night) <o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil: to fry<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<i><u><span style="font-family: Georgia, 'Times New Roman', serif;">Seasoning:<o:p></o:p></span></u></i></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt: to taste<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida powder: a pinch<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Sugar: 1 table spoon<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper powder: 1/4rth Tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander powder: 1/4rth Tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilly powder: 1/4rth Tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Citrus crystals: a few <o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Garam masala powder: 1/4rth Tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Jal jeera powder (optional):1/4rth Tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Chat masala: 1 tsp<o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Procedure:<o:p></o:p></span></b></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-indent: 0.5in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">In a grinder, put all
the seasoning ingredients and run it for say a
minute. Heat the oil for deep frying and slowly put in the soaked, drained
split chick peas or chana dal for frying. Please be very careful as it is going
to violently splat at the beginning. After a while you would notice all
the dal floating on the oil, indicating it to be fried, remove it over to a
cloth to absorb the excess oil. When done, place it into a deep
vessel and pour in the powdered seasoning. Mix well and store it in a dry
container. Serve when necessary. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: Georgia, 'Times New Roman', serif;">N.B-> You can substitute
the split chick pea or channa dal with any other pulses as Tuvar dal (split pigeon
pea), Moong dal( split Green gram), Bengal gram, Black gram, green gram (Moong
) etc. <o:p></o:p></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com2tag:blogger.com,1999:blog-5604529338584557980.post-46124191613913375592012-04-30T11:42:00.003+05:302012-05-15T16:46:20.632+05:30Smoothie punch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN-T33tNMaRZmqestI0QixFpMtf0ar65dVKoR32rV-CjVpRG9Uui4DjIM1hH1PGZXXbrieCrAtZm9mcdWjalu2WWq9fV0eCtqCafDkvaXu7FwAwyNwYTokqsE_Lg0bCWlpolNX3tl31qP/s1600/DSC02297.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN-T33tNMaRZmqestI0QixFpMtf0ar65dVKoR32rV-CjVpRG9Uui4DjIM1hH1PGZXXbrieCrAtZm9mcdWjalu2WWq9fV0eCtqCafDkvaXu7FwAwyNwYTokqsE_Lg0bCWlpolNX3tl31qP/s320/DSC02297.JPG" width="240" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">During
the summers, I rather look for something to drink than eat. So while fishing
the internet for some good recipes, I came through this tempting Italian
smoothie. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">The
fruits I used in this recipe had a very strong sour taste to it but the final
smoothie, was absolutely yummy, especially the vanilla twist. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">You can
very much substitute the fruits used in here with any fruits you have at home
irrespective of it being a sweet or sour dominant fruit, but yes, if you are
using a sweet fruit make sure to reduce the sugar quantity. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<span style="font-family: Georgia, serif;"><b><br /></b></span><br />
<span style="font-family: Georgia, serif;"><b><br /></b></span><br />
<span style="font-family: Georgia, serif;"><b>Ingredients:</b></span><b><span style="font-family: Georgia, serif;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Strawberry:
7 to8 in numbers Slit in the middle<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Mango: 2 (peeled
and diced.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Orange:
2 deseeded<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Sugar:
1/2 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Vanilla
essence: 1 drop<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Georgia, serif;">Preparation:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, serif;">Mix the
strawberries, mangoes and oranges with vanilla essence and sugar in a bowl and
keep aside for 2 hours. DO NOT ADD WATER. Make a smooth paste of the mixture
and refrigerate it before serving. If the smoothie tastes too sweet, add a
little water to it. But the best would be to alter the sugar amount initially
than adding water. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0tag:blogger.com,1999:blog-5604529338584557980.post-24948489634876515622012-03-07T18:00:00.004+05:302012-04-24T19:34:10.091+05:30Idli and chutney<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZZxD7LJPcXjOJp0HXpTMhDXN8SGi71IJTGXbgqZdgZUWGkDZsmps9zf_PGWQKbtrrIL4EO4Tm3kjiDfiJstSDcpM8ti9808CH6-liw3ozaZJ_ngJVPFFjXM821bwsGIanBl5CuR6SlfC/s1600/DSC02150.JPG" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5717132024403851842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZZxD7LJPcXjOJp0HXpTMhDXN8SGi71IJTGXbgqZdgZUWGkDZsmps9zf_PGWQKbtrrIL4EO4Tm3kjiDfiJstSDcpM8ti9808CH6-liw3ozaZJ_ngJVPFFjXM821bwsGIanBl5CuR6SlfC/s400/DSC02150.JPG" style="cursor: hand; cursor: pointer; float: left; height: 300px; margin: 0 10px 10px 0; width: 400px;" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Idli basically belongs to Tamil Nadu. But The whole of South India has adopted this dish with their own twists.<br />Idlis are basically steamed food made of raw rice or Semolina<span style="color: #222222;"><span style="line-height: 16px;">( rava or sooji).</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #222222;"><span style="line-height: 16px;">As a whole, Idli is a very healthy dish as it is made of healthy ingredients and is steamed. </span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #222222;"><span style="line-height: 16px;">To make it more healthy i have added a bit of vegetables to my version of Idli.</span></span></span><br />
<b style="font-size: 100%;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b style="font-size: 100%;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; line-height: normal;">
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
<div style="font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal;">
<i><span style="font-family: Georgia, 'Times New Roman', serif;">Idli:</span></i></div>
<div>
<i style="font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i><br />
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Raw rice: 1 cup </span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dal (deskinned and split black gram)<span style="font-size: 100%;">: 1/2 cup</span></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 100%;">salt: to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 100%;">chopped Vegetables: 1/4rth cup( optional)</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal;">
<i><span style="font-family: Georgia, 'Times New Roman', serif;">Chutney:</span></i></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut: 1/2 cup (scraped)</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilly: 1</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">salt: to taste</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds: 1/4rth tsp</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves: 1 stem</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 100%;">Dry red chilly 1 or 2 de </span>stemmed</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil: to garnish</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Preparation:</b></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Idli:</b></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 100%;">Soak raw rice and urud dal for </span>at least 4 hours. Grind them into a paste using adequate amount of water. Please make sure the paste is thick. Keep it for fermentation overnight. While about to prepare, you can add vegetables of your choice to the mixture, but make sure they are chopped well and it doesn't rule the taste of the idli. In a deep vessel boil water for steaming. Pour portions of the paste into the desired moulds (preferably idly moulds) and cover the lid for steaming. Steam for 5 to 10 minutes, depending on the size of the mould. check if the idlis are done by pricking it with a tooth pick. if it comes out clean, then idlis are done!</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Please do not de mould the idlis immediately after taking out the steamer as it needs to be cooled before separating it from the moulds. use a butter knife or a spoon for the de moulding purpose and serve with chutney.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">note-> you can add vegetables of your choice into the idli paste if you desire. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Chutney:</b></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Grind scraped coconut, salt, green chilly and a little water in the mixer-grinder till a smooth paste of the ingredients are made. Pour it on to the serving bowl. Heat a little oil, preferably, coconut oil, splutter a few mustard seeds, curry leaves and dry chillies and pour over the chutney, serve with hot idlis...</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">YUM!</span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
<br /></div>
</div>
</div>Pinkpearlhttp://www.blogger.com/profile/08964816020872165979noreply@blogger.com0