tag:blogger.com,1999:blog-20494317625236315112024-03-19T03:48:40.929-05:00Sandhiya's CookbookSouth Indian Delicacy from my kitchenSandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.comBlogger793125tag:blogger.com,1999:blog-2049431762523631511.post-77430624487020718052024-03-06T12:53:00.000-06:002024-03-06T12:53:04.035-06:00Hara Bhara Kabab | Spinach Peas Cutlet <span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Hara Bhara Kabab, a North Indian Patties made with peas and spinach. It's one of our recent favourite snacks and I often make it as a side for evening tea. They are super delicious and healthy too .</span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">When i started to search for evening snacks which are healthy as well as tasty, this kabab/patties got my attention. Ever since i made this hara bhara kabab at home, it became a regular in our evening time. <br /></span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNs2ejbNSWdrGdygPL9TVOWcGHqX6Q_OrU8uCWF_xFoatGaD1yOIfD8KOKaEcH-UI0rmZNR1KvkzO3EWhJcJtFWkn1Iafcwn6_HoAElQZjnZE_hUub9rrZedKZjPVEVmMPk4phOSf23vk81bBEiuqnvsipHwoMmHfleIN7q_DrMxi3YaLi59pSlDM2Iig/s725/Hara%20Bhara%20Kabab%20Recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNs2ejbNSWdrGdygPL9TVOWcGHqX6Q_OrU8uCWF_xFoatGaD1yOIfD8KOKaEcH-UI0rmZNR1KvkzO3EWhJcJtFWkn1Iafcwn6_HoAElQZjnZE_hUub9rrZedKZjPVEVmMPk4phOSf23vk81bBEiuqnvsipHwoMmHfleIN7q_DrMxi3YaLi59pSlDM2Iig/s16000/Hara%20Bhara%20Kabab%20Recipe.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;">Making this kabab is super easy if you have boiled potatoes at hand. So if i'm planning to make these patties for the evening snack then i would probably boil a few extra potatoes while preparing the lunch itself , that way it comes handy in the evening.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">The key to making these delicious kababs is to make sure that there is no excess moisture in any of the vegetables. Therefore drain the peas and spinach well before grinding and also make sure to remove the cooked potatoes from the water immediately once it's done because potatoes tend to absorb water if left it in water for a longer time. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make these delicious Hara Bhara Kabab.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lRZtuYTRk-o9ecJmo7yMM2z48BBSQ7IFke4ZtsMsJeHiq07gFofCa2ioAKc4V1GWRXbtHAK0JGR0pYbsuSXuS_3B1XaDckp85BG3vBUGnzoO_u1UdxhVk9BWaO2ZMO3RCSf76WmNLMrNm9jNyF0ofm3A3Z-G7-K2Lsmtu2FnSQY3PIQQYIodt1sgM5RV/s640/Peas_Palak.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="565" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lRZtuYTRk-o9ecJmo7yMM2z48BBSQ7IFke4ZtsMsJeHiq07gFofCa2ioAKc4V1GWRXbtHAK0JGR0pYbsuSXuS_3B1XaDckp85BG3vBUGnzoO_u1UdxhVk9BWaO2ZMO3RCSf76WmNLMrNm9jNyF0ofm3A3Z-G7-K2Lsmtu2FnSQY3PIQQYIodt1sgM5RV/s16000/Peas_Palak.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Hara Bhara Kabab</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT30M" itemprop="prepTime">30 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">4 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Snacks</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Hara Bhara Kabab, Spinach Peas Patties, Spinach Peas Cutlet</span>
<span itemprop="description" style="display: none;">Hara Bhara Kabab, a North Indian Patties made with peas and spinach.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Potato - 1 (Cooked)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Spinach/Palak - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Peas - 1/3 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Green Chili - 2 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ginger - 1/2 inch piece</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Garam Masala Powder - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Besan/ Kadalai Maavu - 1 & 1/2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Sugar - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - to taste</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cashew - 4(optional)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Oil - to pan fry the kabab</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSM2h3qMF7ttN1c95Aj6TXld6xdh2Tg7xA8cHVY6-cA_w4gN-xImmeP2-DuSTNSe8-QaNBOKtVrpkurl6pMVJSSeDs5aa70Z-DdCoevADg40Ukfh0BsMzJ-LswEhQTvCpL4UIekrZdaRM2w9EN_hF6cb48CqnsLCSPg24licq9O9wYOpINxlZW-Lt2ucQ/s640/Hara_Bhara%20_Kabab.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="549" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSM2h3qMF7ttN1c95Aj6TXld6xdh2Tg7xA8cHVY6-cA_w4gN-xImmeP2-DuSTNSe8-QaNBOKtVrpkurl6pMVJSSeDs5aa70Z-DdCoevADg40Ukfh0BsMzJ-LswEhQTvCpL4UIekrZdaRM2w9EN_hF6cb48CqnsLCSPg24licq9O9wYOpINxlZW-Lt2ucQ/s16000/Hara_Bhara%20_Kabab.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First bring a pot of water to boil, then add the palak and peas(i'm using frozen peas). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnrrERSHOi0cQonui8pP-GX5VyCUaMSmc7oobLTNilM9HL7McFLHVXgKUd6k3BtKOb6jrnVsdXwMngWHs48ppW0JnfwoKpYc5yQxY3c_0e48GJR7ENnE1e9eaZRmj77b4GjKiTFBwGlEJdASsCVFaNk38pBqn9dJXxgvJdtaWUcBIzoIWf3hPaXo_JR6o/s640/Hara%20Bhara%20Kabab_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnrrERSHOi0cQonui8pP-GX5VyCUaMSmc7oobLTNilM9HL7McFLHVXgKUd6k3BtKOb6jrnVsdXwMngWHs48ppW0JnfwoKpYc5yQxY3c_0e48GJR7ENnE1e9eaZRmj77b4GjKiTFBwGlEJdASsCVFaNk38pBqn9dJXxgvJdtaWUcBIzoIWf3hPaXo_JR6o/s16000/Hara%20Bhara%20Kabab_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Let them boil for 2-3 mins and then drain the water and let it cool. completely.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vuluhTmldBkQpZwU8Uw9bmvJuzTTMZe9klT_rsGAXAqOSg1BSQqno3YuU63zJFAV4yFaE8LLG7oSNVL2Bs4nJuJCn-hy86Ts1UCWu3x5p1kUuYoR0ELVclK1RUJVZpjtKzibzTtY5W84RQhs3ssbx-pxum6fz_K6PW6c41Q1xfWWAIMbw5BoY9iFfl-Y/s640/Hara%20Bhara%20Kabab_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vuluhTmldBkQpZwU8Uw9bmvJuzTTMZe9klT_rsGAXAqOSg1BSQqno3YuU63zJFAV4yFaE8LLG7oSNVL2Bs4nJuJCn-hy86Ts1UCWu3x5p1kUuYoR0ELVclK1RUJVZpjtKzibzTtY5W84RQhs3ssbx-pxum6fz_K6PW6c41Q1xfWWAIMbw5BoY9iFfl-Y/s16000/Hara%20Bhara%20Kabab_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next, in a blender jar, add the ginger & chili and grind into coarse mixture then add the palak and peas.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIMcUUI4HNW97bSmn-7NsHvBu44lmdV638QkKmjB_tBrQL-HTC12KD96ShjBrWMb52KnreuFrGPb7Z-bdHog7yPmFens7Rbh9-o3PmOdu_vstKTlHNefs77VLGckQ8TfpiNUh91VjPSWI36dDeZ_2xnSlM8GwqDnkMfK_C42_tJd2dBQ1-meNP25KIH4U/s640/Hara%20Bhara%20Kabab_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIMcUUI4HNW97bSmn-7NsHvBu44lmdV638QkKmjB_tBrQL-HTC12KD96ShjBrWMb52KnreuFrGPb7Z-bdHog7yPmFens7Rbh9-o3PmOdu_vstKTlHNefs77VLGckQ8TfpiNUh91VjPSWI36dDeZ_2xnSlM8GwqDnkMfK_C42_tJd2dBQ1-meNP25KIH4U/s16000/Hara%20Bhara%20Kabab_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Grind them into a smooth mixture. Next mash the cooked potato well .and then add the palak peas mixture along with garam masala, besan, sugar and salt.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwa8eAmoPxHLv2mOglR1gHZUv36GkDHVEhdgKHzzggBafVvwfFl7nlzdp9uRvbKKYfEeEJKGDUFeuWd8soeuET4ztV40kxMkGFmCZA3zmmA9IEqmf49iYbuMvrWXkwmkHoWQCA2tpYVWwlfsO7Dc84mVNCLghgNdZHizKDzqBQyEXRUCJ1yuDxYr4oCdLx/s640/Hara%20Bhara%20Kabab_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwa8eAmoPxHLv2mOglR1gHZUv36GkDHVEhdgKHzzggBafVvwfFl7nlzdp9uRvbKKYfEeEJKGDUFeuWd8soeuET4ztV40kxMkGFmCZA3zmmA9IEqmf49iYbuMvrWXkwmkHoWQCA2tpYVWwlfsO7Dc84mVNCLghgNdZHizKDzqBQyEXRUCJ1yuDxYr4oCdLx/s16000/Hara%20Bhara%20Kabab_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the palak peas mixture along with garam masala, besan, sugar and salt.</span><span style="font-family: arial;">Mix it all well together and keep it aside for 30 mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGSsXYw3R8VpmTwbn96Hv_WaTjYz6RLuqyhcZzxvhtuS8TdukG70sPoPqB92jtxA29yTpRZ_j-i65H3uxUttQbhHXsFqXTtAMJfwwA3WKlCOuS-MHN7csJ74WX8A0VGTgy7NRdturHXZbMtKOnF4nbF5ygfw7V1ZjFhElW9AAU1mc3HXDb3dDWOjitXzn/s640/Hara%20Bhara%20Kabab_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGSsXYw3R8VpmTwbn96Hv_WaTjYz6RLuqyhcZzxvhtuS8TdukG70sPoPqB92jtxA29yTpRZ_j-i65H3uxUttQbhHXsFqXTtAMJfwwA3WKlCOuS-MHN7csJ74WX8A0VGTgy7NRdturHXZbMtKOnF4nbF5ygfw7V1ZjFhElW9AAU1mc3HXDb3dDWOjitXzn/s16000/Hara%20Bhara%20Kabab_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">At the time of making kabab, take a small amount of mixture and roll into a ball.</span><span style="font-family: arial;">And then flatten it a small disc and place a cashew(i have split a cashew in half and use it here) in the centre. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfUFsK8VNBWdmHXkYxjWg6UP9ZBTBn2L6bAQIMRnStliATi342xduspcsPPCUoVlhUaDxC3DHPRcHIUllSu47Mc0IR-P-lCq39mNAxUeg7i9b7IQVU6ww9im8lnJw3LUn7Km_sqM86UC0ninwSnCmsWP8cik2XZTcOwYwOPZiQRLwfTgX6SA3ytL03bfT/s640/Hara%20Bhara%20Kabab_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfUFsK8VNBWdmHXkYxjWg6UP9ZBTBn2L6bAQIMRnStliATi342xduspcsPPCUoVlhUaDxC3DHPRcHIUllSu47Mc0IR-P-lCq39mNAxUeg7i9b7IQVU6ww9im8lnJw3LUn7Km_sqM86UC0ninwSnCmsWP8cik2XZTcOwYwOPZiQRLwfTgX6SA3ytL03bfT/s16000/Hara%20Bhara%20Kabab_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Heat a thick bottomed pan and add the oil for pan frying. Once the oil is hot , place the patties and cook it on the low flame till both sides are nicely browned.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y7oevHy6OwYmeOimuQftQvffE1d4aZ-e9DJrlm5vkB3NN3EsxkgWy9mZJJCTkkvdwlJUG7DdNifty477M0hajr5KasCJw3tO1XSNy-V5_JKlNciG_z7IWMGfSYt5OPuT_7Nv-lIQz2QwI5vj-8I3lSUYmEPBxuWYH-qwy35O33bKd1CfLwKS18faFI-r/s640/Hara%20Bhara%20Kabab_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y7oevHy6OwYmeOimuQftQvffE1d4aZ-e9DJrlm5vkB3NN3EsxkgWy9mZJJCTkkvdwlJUG7DdNifty477M0hajr5KasCJw3tO1XSNy-V5_JKlNciG_z7IWMGfSYt5OPuT_7Nv-lIQz2QwI5vj-8I3lSUYmEPBxuWYH-qwy35O33bKd1CfLwKS18faFI-r/s16000/Hara%20Bhara%20Kabab_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Hara Bhara Kabab is ready to serve. </span></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/05/hariyali-chicken-green-chicken-kebab.html">Related : How to make Hariyali Chicken Kabab</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVkMfdgeXrhyphenhyphenkIK0Wf6wv__2xUSUUOWQwCNQFBtjLBQjLcS7fAJRXzsju14ZNpF-NV6dJTUZ4FPjYuWteDlkfzMB0Tm7YB1qhtJv4joU4uVQr8hPp7Sa7mlLMOjkfdgcUFt006-xmRbqfXHeP9hxcNTiVK5AoaaLlCUYmMRvJaMoj7SibHqTBjurvRaG7/s640/Hara%20Bhara_Kabab.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="491" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVkMfdgeXrhyphenhyphenkIK0Wf6wv__2xUSUUOWQwCNQFBtjLBQjLcS7fAJRXzsju14ZNpF-NV6dJTUZ4FPjYuWteDlkfzMB0Tm7YB1qhtJv4joU4uVQr8hPp7Sa7mlLMOjkfdgcUFt006-xmRbqfXHeP9hxcNTiVK5AoaaLlCUYmMRvJaMoj7SibHqTBjurvRaG7/s16000/Hara%20Bhara_Kabab.jpg" /></a></div></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Adjust chili as per your spice level.</span></li><li><span style="font-family: arial;">For more flavor, you can add 1/2 tsp of cumin while grinding the mixture.</span></li><li><span style="font-family: arial;">If you're not able to bind it all together and make a ball, then add a little more besan.</span></li><li><span style="font-family: arial;">Try to squeeze the water as much as possible from the boiled spinach and peas.</span></li><li><span style="font-family: arial;">I have used frozen peas but fresh peas also work well for this recipe.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeipkAPinncKeKl-MjhXr99y9dQ0krSlAeBwZVO4fZCKMYHWpxceUDOkfHBmc_cnx7PW7s8ZgvrsUKb5R9-Or9K-eaKKiIVZAABikNht8YHrz6llIK3UhODzNzggX2c8wT5jnRvgD1AjM-c05CnnZkgQqdM-VpJ7XR0pCw_jGlC9NCW9NGIeKDQk7v5yp/s960/Hara%20Bhara%20Kabab.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeipkAPinncKeKl-MjhXr99y9dQ0krSlAeBwZVO4fZCKMYHWpxceUDOkfHBmc_cnx7PW7s8ZgvrsUKb5R9-Or9K-eaKKiIVZAABikNht8YHrz6llIK3UhODzNzggX2c8wT5jnRvgD1AjM-c05CnnZkgQqdM-VpJ7XR0pCw_jGlC9NCW9NGIeKDQk7v5yp/s16000/Hara%20Bhara%20Kabab.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-11696549604067034392024-02-26T13:10:00.000-06:002024-02-26T13:10:21.539-06:00Gulab Jamun Mix Cookies <span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Gulab Jamun Mix Cookies, delicious and crispy cookies made with readymade gulab jamun mix. It's super easy to make cookies in minutes.</span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Every year during deepavali time, i buy ready made gulab jamun mix from the store for making gulab jamun. Usually i use half the packet and keep the rest to use later. But ever since i tried these cookies, this is my go-to recipe for finishing off the leftover gulab jamun mix.</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">I'm sure that many of you have some leftover gulab jamun mix in your pantry(Thanks to the one to one offer around festive time :-)) and if you would like to try something new with the gulab jamun mix, then give a try on these delicious cookies.</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEACx6TbFaB27byyBHTt3dEIXFKiDfa9ggnhYKKrbX7bi5vgJ5xfpAFUQaLueVh_zhGDzKOdq7vMOnu95gKFNpke787SpsBrei1bimBJMUrxfm1xfyA1nhqPdWitVtBGauTghT0igJ-EF-eQk_mNF-X0Gd2d3JvZFM7Ed53artLcIgeI8pIVVpkh0C_mL/s772/Gulab_Jamun_Mix%20Cookies.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="772" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEACx6TbFaB27byyBHTt3dEIXFKiDfa9ggnhYKKrbX7bi5vgJ5xfpAFUQaLueVh_zhGDzKOdq7vMOnu95gKFNpke787SpsBrei1bimBJMUrxfm1xfyA1nhqPdWitVtBGauTghT0igJ-EF-eQk_mNF-X0Gd2d3JvZFM7Ed53artLcIgeI8pIVVpkh0C_mL/s16000/Gulab_Jamun_Mix%20Cookies.jpg" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></span><div><span style="font-family: arial;">In today's recipe, i have used the MTR gulab jamun mix which is one of my favorite store bought gulab jamun mix. But i guess other brand mixes also work well. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Flavors </span></h3><div><span style="font-family: arial;">Coming to the flavoring agent , personally i like both the cardamom and rose flavor for this cookies. In today's recipe, i have used only rose essence but in the past i used cardamom powder(if you're using, add 1/4 tsp cardamom powder) and combination of rose essence & cardamom powder. All those variations are good in their own way. So you can make these cookies with your favorites.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Shaping the cookies</span></h3><div><span style="font-family: arial;">In this recipe, i have used cookie cutter to shape the cookies. But you can simply roll the cookie dough into a log then cover it with parchment paper and refrigerate it for 30 mins. After 30 mins, cut them into circles. That's way easier than the cookie cutter method if that's what you're looking for.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make these yummy cookies.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA39INLCFzsT5ObrWx3w9TIfuLMwWCO3HO_rm75lqF2oIvyvtpykPfg0YUwoFaZ7hUN33XYhUKpKci5qUq2Qvbg1DgXMqMMRkMGqmO0-km3ADlQipS9QW0iqaIVmwaLuF3f4DjfuOYsVFSf4KSpY8PD0ZyKY5kTPwvFd__-sjwKz5KhPLFj4Jf_myh89z5/s788/Gulab_Jamun%20Mix%20Cookies.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="788" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA39INLCFzsT5ObrWx3w9TIfuLMwWCO3HO_rm75lqF2oIvyvtpykPfg0YUwoFaZ7hUN33XYhUKpKci5qUq2Qvbg1DgXMqMMRkMGqmO0-km3ADlQipS9QW0iqaIVmwaLuF3f4DjfuOYsVFSf4KSpY8PD0ZyKY5kTPwvFd__-sjwKz5KhPLFj4Jf_myh89z5/s16000/Gulab_Jamun%20Mix%20Cookies.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Gulab Jamun Mix Cookies</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT20M" itemprop="prepTime">20 mins</span> | <b>Cooking Time</b> : <span content="PT10M" itemprop="cookTime">10 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">12 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Cookies</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Gulab Jamun Mix Cookies, Gulab Jamun Cookies</span>
<span itemprop="description" style="display: none;">Gulab Jamun Mix Cookies, a delicious and crispy cookies made with readymade gulab jamun mix.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Gulab Jamun Mix - 1 & 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Butter - 5 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Powdered Sugar - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1 to 2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Rose essence - 1/4 tsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WUhU-ReTtdQGR5tm_icX7fUWs6fYAGoC2CdDb3bfNxF_WoXVU4mjoEHsQE4pmCf5A44Gm_GUlyzvV22E7RNrLESr8gMDIBjYU4cVEHOKFYVtEyMFn0psMb20V2Xrgnzj5kPpvvu7EUvdqAHGwFYrXd6rHj91dE0QqxNT8cFf4aLYFp0fayBy4salv1xS/s856/Gulab%20Jamun%20Mix_Cookies.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="856" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WUhU-ReTtdQGR5tm_icX7fUWs6fYAGoC2CdDb3bfNxF_WoXVU4mjoEHsQE4pmCf5A44Gm_GUlyzvV22E7RNrLESr8gMDIBjYU4cVEHOKFYVtEyMFn0psMb20V2Xrgnzj5kPpvvu7EUvdqAHGwFYrXd6rHj91dE0QqxNT8cFf4aLYFp0fayBy4salv1xS/s16000/Gulab%20Jamun%20Mix_Cookies.jpg" /></a><b>Procedure
</b></span>
<div itemprop="recipeInstructions">
<span style="font-family: arial;">First preheat the oven @ 350 F. Next in a bowl, add the butter (make sure the butter is at room temperature) and beat it with electric hand mixer for a couple of mins or until it's creamy and then add the powdered sugar.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5GfG8WNwrrwoZKyxS90WUTcVr3sKYJD1HtJmcOGRS_0HeRcdjxJKT1CCSjhLex9EYtTOCDuRwxq20dN6WqPOMjQiVPBncbINbrraSukPBxIV31a43KUswbUXDnOzY6h34w1JmmuwU5uU17uNdyzBi6sY3D8cml0as14sryjfzdZwS6Idi0_Hvzsiz9dg/s640/Gulab%20Jamun%20Mix%20Cookies_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5GfG8WNwrrwoZKyxS90WUTcVr3sKYJD1HtJmcOGRS_0HeRcdjxJKT1CCSjhLex9EYtTOCDuRwxq20dN6WqPOMjQiVPBncbINbrraSukPBxIV31a43KUswbUXDnOzY6h34w1JmmuwU5uU17uNdyzBi6sY3D8cml0as14sryjfzdZwS6Idi0_Hvzsiz9dg/s16000/Gulab%20Jamun%20Mix%20Cookies_1.png" /></a></div><br /></span>
</div>
<div itemprop="recipeInstructions"><span style="font-family: arial;">Next add then rose essence and mix it with a hand mixer for another 2-3 mins or until it's all well combined together. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztfTVh4bOgXFdkiqJGVARNxvpBefxVeU8ABkfnW03muJR0_5BQOVkh-kyR8Vm-SLJ0lc8Wr38aWevpJaEjSfhnXW9zuB4Re2wRGprejn9BlZGFvGWVbHF0NMaQ1PA2T3zhjOKe2zMuQU0USNBltrT4AD2h78v2p7sY_weIo-zHNEoG_emCt2bKo4wPx0W/s640/Gulab%20Jamun%20Mix%20Cookies_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztfTVh4bOgXFdkiqJGVARNxvpBefxVeU8ABkfnW03muJR0_5BQOVkh-kyR8Vm-SLJ0lc8Wr38aWevpJaEjSfhnXW9zuB4Re2wRGprejn9BlZGFvGWVbHF0NMaQ1PA2T3zhjOKe2zMuQU0USNBltrT4AD2h78v2p7sY_weIo-zHNEoG_emCt2bKo4wPx0W/s16000/Gulab%20Jamun%20Mix%20Cookies_2.png" /></a></div>
<div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the Gulab Jamun mix and mix it with your hand. Once it's all combined together add the milk little by little and form a soft dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0hIMyscsSYr6O_xaDV0eWLmeHj0j3LA-tHu_VmoOl0mVvhPsjdVY1J3ZpdRShjWUkCi_viygfWXiMoNnsmD_HgagCFVxJZ-J4dS-QC-ImZJkbr2kNb9oSGAmbRx6HFEOQ0oZ_J65rjVgjRf6HypE8gp3P8GdrC1tmfiFnUz6GZR2gAQbiiv1Buuhu5Rq/s640/Gulab%20Jamun%20Mix%20Cookies_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0hIMyscsSYr6O_xaDV0eWLmeHj0j3LA-tHu_VmoOl0mVvhPsjdVY1J3ZpdRShjWUkCi_viygfWXiMoNnsmD_HgagCFVxJZ-J4dS-QC-ImZJkbr2kNb9oSGAmbRx6HFEOQ0oZ_J65rjVgjRf6HypE8gp3P8GdrC1tmfiFnUz6GZR2gAQbiiv1Buuhu5Rq/s16000/Gulab%20Jamun%20Mix%20Cookies_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next place the cookie dough in a parchment paper and cover it with another parchment paper. Flatten the cookie dough with a rolling pin.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO_6dn7IXRRSX0Ca4CZTiEgBK27JTMZlHxOzYd6YVZ1vNb40Oz05I66KAZAnBI6nP0NAmtQhBzg3YbsGWJZr1jBS1NTbvPJYUyiydECvcSp10aHYiFwjwYm4uo597N26x8CuF30qR-0QYs7udgDjuGs77G2TLTBmQLKTe4HBo0UTAivP0ChhFAmAH2A63/s640/Gulab%20Jamun%20Mix%20Cookies_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO_6dn7IXRRSX0Ca4CZTiEgBK27JTMZlHxOzYd6YVZ1vNb40Oz05I66KAZAnBI6nP0NAmtQhBzg3YbsGWJZr1jBS1NTbvPJYUyiydECvcSp10aHYiFwjwYm4uo597N26x8CuF30qR-0QYs7udgDjuGs77G2TLTBmQLKTe4HBo0UTAivP0ChhFAmAH2A63/s16000/Gulab%20Jamun%20Mix%20Cookies_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then cut the cookies into desired shape using the cookie cutter and then place it on parchment lined baking tray.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYONcFmgWfLDTvmdBvn7HhGKi69NBQH-9JeMJx-wspyZv39Lbr657Esp4fo1Fe-UnWLMi2KjFUVCMSq7POSD7SvyAnYmKYTeoZVieykYoxqCxG2FUnDwY8z2LnEH7TxSkLa51EuowxYDycvEx8aLQ7ryDMd1eMUY0g28DV0tpAoL2Af9zbZF_M54YGo-o3/s640/Gulab%20Jamun%20Mix%20Cookies_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYONcFmgWfLDTvmdBvn7HhGKi69NBQH-9JeMJx-wspyZv39Lbr657Esp4fo1Fe-UnWLMi2KjFUVCMSq7POSD7SvyAnYmKYTeoZVieykYoxqCxG2FUnDwY8z2LnEH7TxSkLa51EuowxYDycvEx8aLQ7ryDMd1eMUY0g28DV0tpAoL2Af9zbZF_M54YGo-o3/s16000/Gulab%20Jamun%20Mix%20Cookies_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Place the baking tray in the middle and bake it for 8-10 mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgy3zMh6nezI0kOVxtx4-KzyCKju-vwxDX162rhzhASUe7VTaejHUzVfLEgLsWkc1MWiBOk_sG2MrgYE0w_176Jbaepq0CZvaoN8tjhVOQ1Z4qZrvbzunNJd6bs1Dy-Q7mqRj9mzxOw68K3bHaUNdxeSQtq5_-VK2EklWUGCeIK_cVeCwTnt1SjeDzYv8/s640/Gulab%20Jamun%20Mix%20Cookies_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgy3zMh6nezI0kOVxtx4-KzyCKju-vwxDX162rhzhASUe7VTaejHUzVfLEgLsWkc1MWiBOk_sG2MrgYE0w_176Jbaepq0CZvaoN8tjhVOQ1Z4qZrvbzunNJd6bs1Dy-Q7mqRj9mzxOw68K3bHaUNdxeSQtq5_-VK2EklWUGCeIK_cVeCwTnt1SjeDzYv8/s16000/Gulab%20Jamun%20Mix%20Cookies_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Gulab Jamun Mix Cookies are ready . Cool it completely and then store it in an airtight container.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD0sJjYll2MAky7UHBds8wrUAFGzToGwCu-M-hzfy9uJvmZL-oMF1uJZVD2SgmUjuen-fMKP-EqMix9Ok4GZsVf15oF3modCZL9oBR1QUscPxjnAT8P61nehuLuTEQX5R8diPV8j3CLCanpa4Relygwh7QyM6sQlPKfN1lJUFpeyWTs_v42l_e5UCdID5/s793/Gulab_Jamun_Mix_Cookies.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="793" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD0sJjYll2MAky7UHBds8wrUAFGzToGwCu-M-hzfy9uJvmZL-oMF1uJZVD2SgmUjuen-fMKP-EqMix9Ok4GZsVf15oF3modCZL9oBR1QUscPxjnAT8P61nehuLuTEQX5R8diPV8j3CLCanpa4Relygwh7QyM6sQlPKfN1lJUFpeyWTs_v42l_e5UCdID5/s16000/Gulab_Jamun_Mix_Cookies.jpg" /></a></div></div><div><span style="font-family: arial;"><b>Notes</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Once the cookies are out of oven, they are extremely soft. Don't tempt to over bake it. It firms up once it's cooled down completely.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8kUkJGiKBM5qZftep4Gf3GLuy2NYjCsQMbov0rRH0WMGTd_8ssNpn_c44zZPqlPwfD1_n8zfqbGXExXndf8bK7qef0wkRcu2Rysg8xHrY12dZ67M9-GO0ytHVU4rd1aVZyWVbAXVRCmqjkmjY5BdwyvijXFXLoTkye1O6G9ya4Hh0HRKx9ZbT8SHzIKl/s798/Gulab%20Jamun%20Mix%20Cookies.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="798" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8kUkJGiKBM5qZftep4Gf3GLuy2NYjCsQMbov0rRH0WMGTd_8ssNpn_c44zZPqlPwfD1_n8zfqbGXExXndf8bK7qef0wkRcu2Rysg8xHrY12dZ67M9-GO0ytHVU4rd1aVZyWVbAXVRCmqjkmjY5BdwyvijXFXLoTkye1O6G9ya4Hh0HRKx9ZbT8SHzIKl/s16000/Gulab%20Jamun%20Mix%20Cookies.jpg" /></a></li></ul></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-67509604708353454912024-02-16T12:37:00.002-06:002024-02-16T12:38:32.037-06:00Sweet Coconut Pastries | Coconut Pastry<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Coconut Pastry, a delicious snack made with puff pastry and sweetened coconut filling. Whenever i crave for the Indian famous Dilpasand / Thengai Bun, this is my short cut to satisfy my craving. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">This coconut filling recipe is the same as the <a href="https://www.sandhiyascookbook.com/2020/03/thengai-bun-coconut-bun-dilpasand.html">Dilpasand / Thengai Bun</a>, but instead of making dough for the bun, i have used the puff pastry for the outer layer. It tastes so delicious and you can't stop by one.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE13d9mNu6LZ3_3Nml3BCMVzLNyHHv9QhJL5ZNP7ltpwwE_yG7UF8_kMOmmUxaz4bbs98AzrbZNu9wxUwC3dUZ0Uc8qP7gtxwn9rAGyJiy6Z8FQKl3wT3ZBYwCWkGUA1hmjWT0vsKl17GJ5wxo2KJ8hvIPJqu6I1REL5DB3ta4MkVUc1XwCo14S-wv88sc/s640/Coconut-Pastries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE13d9mNu6LZ3_3Nml3BCMVzLNyHHv9QhJL5ZNP7ltpwwE_yG7UF8_kMOmmUxaz4bbs98AzrbZNu9wxUwC3dUZ0Uc8qP7gtxwn9rAGyJiy6Z8FQKl3wT3ZBYwCWkGUA1hmjWT0vsKl17GJ5wxo2KJ8hvIPJqu6I1REL5DB3ta4MkVUc1XwCo14S-wv88sc/s16000/Coconut-Pastries.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><h3 style="text-align: left;"><span style="font-family: arial;">Coconut filling </span></h3><div><span style="font-family: arial;">In today's recipe, i have used fresh coconut because i knew that it would be gone in minutes and there would be no leftovers so i didn't worry about it going bad.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">But you can very well use coconut flakes or desiccated coconut (<a href="https://www.sandhiyascookbook.com/2020/03/thengai-bun-coconut-bun-dilpasand.html">see my coconut bun post where i used coconut flakes for the stuffing</a> ). Make sure to adjust the sugar depends on whether you're using sweetened or unsweetened coconut. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Puff Pastry </span></h3><div><span style="font-family: arial;">I have been using the "Tenderflake" puff pastry(not sponsored/ad) ever since we moved to Canada and so far it's good for making the savoury and sweet as well. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">When this coconut pastry is right out of the oven, it's crispy(i know which is totally contrary to the coconut bun) but still it tastes amazing. But if you really want the soft outer layer like a coconut bun, just leave it for a couple of hours or overnight so that the outer layer of the pastry becomes soft. </span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV4KAFeI1Z_zhGrq3VBRFeP-9qzV1scFCPTpRId_F0ZAOUPGO_w2xzyPLU8F85IXyKc0lBcf27XZFX0z29uZvRda0nG95kheIyz4td_CvSmeIGVhaUxjgqvcAlT3Azbs3uALcnBHgJWlB_bq6wLnVAoDxtfcjZso5oHP8ssAWoioZi4kvIBha25H2_0Nv/s640/Sweet%20Coconut%20Pastry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV4KAFeI1Z_zhGrq3VBRFeP-9qzV1scFCPTpRId_F0ZAOUPGO_w2xzyPLU8F85IXyKc0lBcf27XZFX0z29uZvRda0nG95kheIyz4td_CvSmeIGVhaUxjgqvcAlT3Azbs3uALcnBHgJWlB_bq6wLnVAoDxtfcjZso5oHP8ssAWoioZi4kvIBha25H2_0Nv/s16000/Sweet%20Coconut%20Pastry.jpg" /></a></div></span></div><div><br /></div><h3 style="text-align: left;"><span style="font-family: arial;">Shaping the Coconut Pastry</span></h3><div><span style="font-family: arial;">In today's recipe, i have just folded it in half (you can see it in the step by step pictures) and cut it into squares. But you can make it as bite sized pastry like how i did in <a href="https://www.sandhiyascookbook.com/2021/02/mini-apple-turnovers-with-puff-pastry.html">this mini apple turnovers</a>. So it all depends on how you want or what occasion you're making. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">I personally make bite sized pastries for a get-together or someone visiting our home or when i'm making more that last for a couple of days.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now let's check out on how to make this delicious coconut pastry. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf265fls8aN6apYSgxZtOOmJuemHDtxnPrlrczyNDme9PJjBDkU1Ff3xvrAD8NeMeopTO9CKoPXchlBeCjYHOrcsyI7YzRhCFH8zEW_sM0bG2utVh2uCS4W4EsXH-oOt81KbUnLq7mmJ6NZps-PWbamw_wokhcl3xZqyoKgQfMTfZkktaQSa74ehuii1X/s640/Coconut-Stuffing.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf265fls8aN6apYSgxZtOOmJuemHDtxnPrlrczyNDme9PJjBDkU1Ff3xvrAD8NeMeopTO9CKoPXchlBeCjYHOrcsyI7YzRhCFH8zEW_sM0bG2utVh2uCS4W4EsXH-oOt81KbUnLq7mmJ6NZps-PWbamw_wokhcl3xZqyoKgQfMTfZkktaQSa74ehuii1X/s16000/Coconut-Stuffing.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Sweet Coconut Pastries | Coconut Pastry</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT30M" itemprop="cookTime">30 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">4 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Dessert/Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Coconut Bun, Thengai Bun, Coconut Pastries, Coconut Pastry</span>
<span itemprop="description" style="display: none;">Coconut Pastry, a delicious snack made with puff pastry and sweetened coconut filling.It tastes like coconut bun/Thengai bun.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Puff Pastry - 1 sheet</span></div><div style="text-align: left;"><span style="font-family: arial;"><b>For Stuffing</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Grated Coconut - 3/4 cup</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/06/indian-tutti-frutti-from-watermelon-rind.html">Tutti frutti</a> - 1/4 cup</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Sugar - 1/4 cup</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Cashews - 5</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Raisins - 2 tsp</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 1 tsp</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Water - 2 tbsp</span><br style="font-family: arial;" /><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom powder - 1/4 tsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-MlLijJXXlJXaPWWGQI40zC4w0rcTtQH_MQcs7Y0FNoo6EiIg03IYVo-qHP-uLqw-2BhLRuflhLCEajfpQalCJfqbjF0oulFzf9c5xQqAmskgDluC5j7bxyK4WKhIAJj8XKa4hY14uGD_EUg_pqFhSYqjkEZnQCn4EclImNppASe6lx7rzCEAF2rIiz1/s640/Coconut_Pastries.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="519" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-MlLijJXXlJXaPWWGQI40zC4w0rcTtQH_MQcs7Y0FNoo6EiIg03IYVo-qHP-uLqw-2BhLRuflhLCEajfpQalCJfqbjF0oulFzf9c5xQqAmskgDluC5j7bxyK4WKhIAJj8XKa4hY14uGD_EUg_pqFhSYqjkEZnQCn4EclImNppASe6lx7rzCEAF2rIiz1/s16000/Coconut_Pastries.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3jAHw8yZ3BMaYhTfG_foyhVxWLsz7WFNcl3icOgsOOff5G80xbUiU5d6ioDwXhxRhsfofHw909RW6gnXP36iGc9AB82Sm-38jf0bnLP5dMKsCovlvQVdgLE-TbRWEK2c60nas2A0YcrILBhpRb9PErtvcfkMro-sU5agdhPvEPYFbtLKp95MqQYMJzlu/s640/Coconut_Pastries_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3jAHw8yZ3BMaYhTfG_foyhVxWLsz7WFNcl3icOgsOOff5G80xbUiU5d6ioDwXhxRhsfofHw909RW6gnXP36iGc9AB82Sm-38jf0bnLP5dMKsCovlvQVdgLE-TbRWEK2c60nas2A0YcrILBhpRb9PErtvcfkMro-sU5agdhPvEPYFbtLKp95MqQYMJzlu/s16000/Coconut_Pastries_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the sugar, coconut, and water. Mix it all together and cook till the sugar is completely melted.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpSM-OoGKjKTWEw4M4isuICc0-UHNhrN2dVdzEMagDa0wPLN84TpxoT3kfLSpoKRohwtzsMsqE7donyZchJhqimGOF8wE8HzFOIwIbtFPy0zqkXr4uplBgikpn3AbF2jnNmfmVWCUWqO-_LmgHoXy6qaMU466cjO1berCHTcT166uj0rG-kDbSv3un3v3/s640/Coconut_Pastries_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpSM-OoGKjKTWEw4M4isuICc0-UHNhrN2dVdzEMagDa0wPLN84TpxoT3kfLSpoKRohwtzsMsqE7donyZchJhqimGOF8wE8HzFOIwIbtFPy0zqkXr4uplBgikpn3AbF2jnNmfmVWCUWqO-_LmgHoXy6qaMU466cjO1berCHTcT166uj0rG-kDbSv3un3v3/s16000/Coconut_Pastries_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the tutti frutti and cardamom powder. Mix it all well and let it in the flame for 2-3 mins. Switch off the flame and let it cool completely.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuY-CbZLkIxxkc5GQpxz2G6yN6c8BuvOEkAWL4c1krSResH0brE8LT1_eHfG3gjF0K5qUbIRHMDi1fv08MKJVcTFLxU9c83Fp74lUSjfGf1ONm8f6G56nVWsEKyakbCv2x87bPklHR_TyMIczD2RExmFpJeAlde3ZPRb0DvmNZnf1Y9sQmjot5OJcSJXvx/s640/Coconut_Pastries_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuY-CbZLkIxxkc5GQpxz2G6yN6c8BuvOEkAWL4c1krSResH0brE8LT1_eHfG3gjF0K5qUbIRHMDi1fv08MKJVcTFLxU9c83Fp74lUSjfGf1ONm8f6G56nVWsEKyakbCv2x87bPklHR_TyMIczD2RExmFpJeAlde3ZPRb0DvmNZnf1Y9sQmjot5OJcSJXvx/s16000/Coconut_Pastries_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven @ 420 F</span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Take a one sheet of puff pastry and roll into thin sheet with a rolling pin.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv8ocsu_huYGgy8g86kMMHTlezAtaXZYvo1ciJPbwAS3oYDmDPAfCXJsFZph0QCZT6v9Pkvbfv8bZu5VnvCQzHJR0OD-8BwKN7yAWdiUvoCKAahcQW54v_HGvOz4FCGsTCkPfIMA0m3Paq2trQ3x9h7U-Vr8yKhC7Ie4oMkhApWm1Cra-tTGr3L4-IMHy/s640/Coconut_Pastries_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv8ocsu_huYGgy8g86kMMHTlezAtaXZYvo1ciJPbwAS3oYDmDPAfCXJsFZph0QCZT6v9Pkvbfv8bZu5VnvCQzHJR0OD-8BwKN7yAWdiUvoCKAahcQW54v_HGvOz4FCGsTCkPfIMA0m3Paq2trQ3x9h7U-Vr8yKhC7Ie4oMkhApWm1Cra-tTGr3L4-IMHy/s16000/Coconut_Pastries_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the coconut stuffing on one side and close the puff pastry from the other side such that the coconut stuffing is sealed well. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk16POaDDvl7mU468i5WSa-wJBMqjCrrTxYh5ahLzmzhI_RmY0hT_AE3v2N4NrWjHDxlAfMxPZLfo41HesEMAIPX5yDPrqYSPjEftUO0MpyTuWJMIGx6O-1hDhX0Zb6tcpzan7jaAY2oi1vrJzWno1PGRo7l6NpoX8IVVPx4_wcL1IRlenLq4ctk7xn0E/s640/Coconut_Pastries_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk16POaDDvl7mU468i5WSa-wJBMqjCrrTxYh5ahLzmzhI_RmY0hT_AE3v2N4NrWjHDxlAfMxPZLfo41HesEMAIPX5yDPrqYSPjEftUO0MpyTuWJMIGx6O-1hDhX0Zb6tcpzan7jaAY2oi1vrJzWno1PGRo7l6NpoX8IVVPx4_wcL1IRlenLq4ctk7xn0E/s16000/Coconut_Pastries_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next, take a fork and press it on the outer edges of the pastry(it helps to seal the edges well and also make a nice design on the border.) Then transfer the pastry sheet into a parchment lined baking sheet and cut the pastry into squares as shown below.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cqAgdRuS-cubXycg1Nc8Y4aJygQ7il3uOk8nuDKfXk7V0-ozd32YsPjGyEfQB-VDe30b_1fFxYjatIpQiZCZ8Q435aX99Yb5cPTQ14P6qOnatAMSqYPDk4II7-yR-yQO3OXQ9A2Hg1o7fHi4LKyT2P7QmTmXnD0sYd6THQbisF6jS9LAyOflazXfrasa/s640/Coconut_Pastries_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cqAgdRuS-cubXycg1Nc8Y4aJygQ7il3uOk8nuDKfXk7V0-ozd32YsPjGyEfQB-VDe30b_1fFxYjatIpQiZCZ8Q435aX99Yb5cPTQ14P6qOnatAMSqYPDk4II7-yR-yQO3OXQ9A2Hg1o7fHi4LKyT2P7QmTmXnD0sYd6THQbisF6jS9LAyOflazXfrasa/s16000/Coconut_Pastries_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Brush the top of the pastry with some milk and put it in the oven and bake it for 15- 20 mins or until the top turns golden brown.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Blw0m9gaLQO5koqApai0HF8Gi_TmpYkSoF7QRWat6vc_eD12QAumT0qw9tzdPvEddFANiO5DeAFlZCkeLG-M4gBMTLpF-rjZlkesyog4Sr0vjssVEyJbdzgrTfnT5NPq7E43FzT_TzgYfaxaO3YZ0hyphenhyphenx5UUxaxmMzMJ_JjBAEaBBtsdAAcyqfZnlAFWI/s640/Coconut_Pastries_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Blw0m9gaLQO5koqApai0HF8Gi_TmpYkSoF7QRWat6vc_eD12QAumT0qw9tzdPvEddFANiO5DeAFlZCkeLG-M4gBMTLpF-rjZlkesyog4Sr0vjssVEyJbdzgrTfnT5NPq7E43FzT_TzgYfaxaO3YZ0hyphenhyphenx5UUxaxmMzMJ_JjBAEaBBtsdAAcyqfZnlAFWI/s16000/Coconut_Pastries_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious Coconut Pastry is ready to serve.</span></div></div><div itemprop="recipeInstructions"><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2018/02/vegetable-puffs-bakery-style-veg-puffs.html">Related : How to make Bakery Style Vegetable Puffs </a></span></h3><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoyUTHkQ2xEhuLyMuyAQXxhhICNmJOoiOwcXdKFLA8lwhLbOsXDnf4bpd5Ct7ub1fHWfx8kxX_CnXlQ5VElRScLoOLbuIbvXf0N51UGDSj92kQcbTpHe85hpcqdJ6tO92WU7D9Qsgx-hiMoJsLUJyvhuw-TZEjwZVIAlyry7qHIMwGiKcnUC62-vY25ES/s640/SweetCoconut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoyUTHkQ2xEhuLyMuyAQXxhhICNmJOoiOwcXdKFLA8lwhLbOsXDnf4bpd5Ct7ub1fHWfx8kxX_CnXlQ5VElRScLoOLbuIbvXf0N51UGDSj92kQcbTpHe85hpcqdJ6tO92WU7D9Qsgx-hiMoJsLUJyvhuw-TZEjwZVIAlyry7qHIMwGiKcnUC62-vY25ES/s16000/SweetCoconut.jpg" /></a></div></span><br /></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Depends on the sweetness of the coconut add more or less of sugar.</span></li><li><span style="font-family: arial;">Adding tutti frutti truly enhances the taste of the pastry. You can use store bought or <a href="https://www.sandhiyascookbook.com/2020/06/indian-tutti-frutti-from-watermelon-rind.html">home made tutti frutti</a></span></li></ul></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVVa6hpzY7mT6a1-KoodTXs_0Ggm-ZsYgGL9IoT2xIMilYTPklhIsfJ4Dr8d_OBXnx75ijBxk1k3bkCIniGGqIgH3z8m65vr1R7VgUwrNGVICgDXOzSuzgW158d0G58g3J1vS6H7QJ6zbWcoHutLG2RoEKJwayR-64RwRqraqmWL1AsCKv_ccsZZgug5v/s640/Coconut%20Pastries.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="554" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVVa6hpzY7mT6a1-KoodTXs_0Ggm-ZsYgGL9IoT2xIMilYTPklhIsfJ4Dr8d_OBXnx75ijBxk1k3bkCIniGGqIgH3z8m65vr1R7VgUwrNGVICgDXOzSuzgW158d0G58g3J1vS6H7QJ6zbWcoHutLG2RoEKJwayR-64RwRqraqmWL1AsCKv_ccsZZgug5v/s16000/Coconut%20Pastries.jpg" /></a><span style="font-family: arial;"> </span></div><div><span style="font-family: arial;"><br /></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-65099462420410847102024-02-06T12:41:00.005-06:002024-02-06T12:43:01.558-06:00Kothamalli Thokku | Coriander Leaves Pickle<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices. This thokku tastes great with tiffin items like idli, dosai or as condiments for south indian meals especially it tastes amazing with curd rice and sambar rice. </span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Last year, when i had kothamalli/ coriander leaves in our garden, i started to make this thokku with the abundant coriander leaves harvested during the season. As of now, </span><span style="font-family: arial;">I have been making this thokku for almost a year repeatedly. It's such a hit at my home !</span></div><div><br /></div><div><span style="font-family: arial;">If you like coriander flavor a lot then i would highly recommend to give this thokku a try and i'm sure that you will simply love it and it's going to be a staple in your house just like ours.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out how to make Kothamalli Thokku/ Coriander Pickle.</span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgeVXrOt9SLJHHxOl1ZQOQ6CSG7RNJ4_CIX3ZxDF8j7UBGa5VZTh4NMteLRwBH6SDFGALdTKBub1lt_53qSnEXkaZHuW4clI7mssTKvWIMKbsqEarTTh_C9ab_WHFVbMP9_R2PFoA4WRajgiHYqELrgc0ts03Z7zutL13zy6usAJKCZUkGA3PlyddKGEk/s818/Kothamalli_Thokku.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgeVXrOt9SLJHHxOl1ZQOQ6CSG7RNJ4_CIX3ZxDF8j7UBGa5VZTh4NMteLRwBH6SDFGALdTKBub1lt_53qSnEXkaZHuW4clI7mssTKvWIMKbsqEarTTh_C9ab_WHFVbMP9_R2PFoA4WRajgiHYqELrgc0ts03Z7zutL13zy6usAJKCZUkGA3PlyddKGEk/s16000/Kothamalli_Thokku.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span>
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Kothamalli Thokku | Coriander leaves pickle</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">4 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Condiments</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Kothamalli Thokku, Coriander leaves Thokku, Coriander leaves pickle</span>
<span itemprop="description" style="display: none;">Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Coriander leaves - 1 small bunch</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Fenugreek seed - 1/4 tsp</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Red chili - 4 </span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Ginger - 1 inch piece</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Tamarind - 1/2 inch piece</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Jaggery - a small piece</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Salt - to taste</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Oil - 1 tsp</span></div><div style="text-align: left;"><span style="font-family: arial;"><b>To Temper </b></span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Oil - 1 tbsp </span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Mustard & urad dal - 1/2 tsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMcFtlo5EQdv8j9FqTmabPxjcAx_E0XJAj0Kg1tWjC0dDPh_q_lPFRWv3uzkOxcHuLNBmbg6XK0fghNZbQon6pSnTGe0FChS_bbMVpmmf52eu4Eu7cGxuwx7ePfXWHmWjse9j8gF-J9L_iLtQYvTBEFjXp9oNcwN4jON8hNdne278Ywn5klxxduWNVCcM/s744/Kothamalli-Thokku.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="744" data-original-width="637" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMcFtlo5EQdv8j9FqTmabPxjcAx_E0XJAj0Kg1tWjC0dDPh_q_lPFRWv3uzkOxcHuLNBmbg6XK0fghNZbQon6pSnTGe0FChS_bbMVpmmf52eu4Eu7cGxuwx7ePfXWHmWjse9j8gF-J9L_iLtQYvTBEFjXp9oNcwN4jON8hNdne278Ywn5klxxduWNVCcM/s16000/Kothamalli-Thokku.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Heat the pan with 1 tsp of oil and then add the red chili, fenugreek seed and ginger slices. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09mnK_tY2O8UpVbAVXEHtp1nmxvBRcUNKrQkOs6IKZdbg-gxsqge9i4OiOAAMpIXVbkIwKGCOd1Qxaae_vTa5zoNRKaKWILtIFBIgaXhfSHdPl2ZRZLq84L68oUbcGzAr6x5cZJPmEKRjUsJCp11e7pIFX4A4Ik4_GBMdXucsLgjYoHw15Kk-FodfFG44/s640/Kothamalli_Thokku_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09mnK_tY2O8UpVbAVXEHtp1nmxvBRcUNKrQkOs6IKZdbg-gxsqge9i4OiOAAMpIXVbkIwKGCOd1Qxaae_vTa5zoNRKaKWILtIFBIgaXhfSHdPl2ZRZLq84L68oUbcGzAr6x5cZJPmEKRjUsJCp11e7pIFX4A4Ik4_GBMdXucsLgjYoHw15Kk-FodfFG44/s16000/Kothamalli_Thokku_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Roast till the red chilies are brown. Add the tamarind and let it sit in the heat for a couple of mins and then transfer into the mixie jar. In the same pan, add the coriander leaves(don't discard all the stems, thin stems are okay for this recipe and it gives a nice texture to the thokku).</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzbsZEYsbLNXG2Ny0rJiBcybNJroUOysZBVh8y5pc5Csf3_lCY0Ycngu8Fst2dVKeV-65zV30RijsrdCcdIxw3AncATtC7KKfGK8po7I7nuUuAqHs7GdPiTmYWsQhwwzXdWMf5Su1cMAsSXREfH60WKbRyiMcsCMTtlrJgoQChQLpwfup-qRejPGMhXSP/s640/Kothamalli_Thokku_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzbsZEYsbLNXG2Ny0rJiBcybNJroUOysZBVh8y5pc5Csf3_lCY0Ycngu8Fst2dVKeV-65zV30RijsrdCcdIxw3AncATtC7KKfGK8po7I7nuUuAqHs7GdPiTmYWsQhwwzXdWMf5Su1cMAsSXREfH60WKbRyiMcsCMTtlrJgoQChQLpwfup-qRejPGMhXSP/s16000/Kothamalli_Thokku_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Saute till the coriander leaves shrinks. Switch off the flame and let it cool down. </span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the roasted mixture is cooled down, add a piece of jaggery into mixture and grind into coarse. Then add the coriander leaves and salt. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKXGZ0r4Zxy3JEDpYar73WiDeXM98z3QAmW-iJ2wJRTCTGkS0cdjJes_JPjcXbfsQR86rjInL7yoDdmScG4DUO1gdNeYEyjMJIAGev8EJsuisKPaSJ7fp0LdP2mmIavZRodwg7AmaU_Nlz9zaUGjx3VCXUyQZ6Mx3mZeHV5_YevEoahZbTapDROOW07pr/s640/Kothamalli_Thokku_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKXGZ0r4Zxy3JEDpYar73WiDeXM98z3QAmW-iJ2wJRTCTGkS0cdjJes_JPjcXbfsQR86rjInL7yoDdmScG4DUO1gdNeYEyjMJIAGev8EJsuisKPaSJ7fp0LdP2mmIavZRodwg7AmaU_Nlz9zaUGjx3VCXUyQZ6Mx3mZeHV5_YevEoahZbTapDROOW07pr/s16000/Kothamalli_Thokku_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Grind them into coarse paste. Now for the tempering, heat the oil in a pan and then add the mustard and urad dal, once the mustard starts to crackle add the kothamalli thokku and saute for a couple of mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfUD0CwpN_T2f8WO-b0E_cPx9QjLAvFtIicjpMTFQNmkdR2oKyED2UWc0jNoe-rqHKhc7QwT3ZeJiKsX-5mVQzpyAd2Sqa31I1yFYO03QESwNtvhLDqNbQkYIe73PXDDXO6i19NRGfI_Jq8FILZotL_-PsM2ioMcJ4WY3vI_HqhcvkEZTgzRrkW6peCuI/s640/Kothamalli_Thokku_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfUD0CwpN_T2f8WO-b0E_cPx9QjLAvFtIicjpMTFQNmkdR2oKyED2UWc0jNoe-rqHKhc7QwT3ZeJiKsX-5mVQzpyAd2Sqa31I1yFYO03QESwNtvhLDqNbQkYIe73PXDDXO6i19NRGfI_Jq8FILZotL_-PsM2ioMcJ4WY3vI_HqhcvkEZTgzRrkW6peCuI/s16000/Kothamalli_Thokku_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious Kothamalli Thokku is ready. Cool down completely and then store it in airtight container.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1daB1N700rWYyn_lpSD0fOFd9ifgijjO99hmla0XBml_cVFALlupNwGlLBP3Da8SLaV6UTuKD0aEzaQJ1WvPaO60X1qYwBAaScMRtvZCyMl7-8OVfG8lKU1_iDhwhjy2TAPSViMeFbpQ1IuU537zlvMuXUxVT-RgTsJ6jOG0cRayzdeicpMzsm8FFnleC/s755/Kothamalli%20Thokku.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="755" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1daB1N700rWYyn_lpSD0fOFd9ifgijjO99hmla0XBml_cVFALlupNwGlLBP3Da8SLaV6UTuKD0aEzaQJ1WvPaO60X1qYwBAaScMRtvZCyMl7-8OVfG8lKU1_iDhwhjy2TAPSViMeFbpQ1IuU537zlvMuXUxVT-RgTsJ6jOG0cRayzdeicpMzsm8FFnleC/s16000/Kothamalli%20Thokku.jpg" /></a></div></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">It stays well for upto 10 days in the refrigerator. </span></li><li><span style="font-family: arial;">If you add more oil, then you can store it at room temperature as well. </span></li><li><span style="font-family: arial;">When you make this thokku in smaller quantities , you don't need to add a lot of oil for tempering.</span></li><li><span style="font-family: arial;"> Adding more oil helps to preserve the thokku for a longer time. </span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoII5nX_cQfBHtB6wcxa_v9RLLxEVHb-N6GWm9LKdApNXnAUVg13Vade2ufeLHiEtN_LXXDi0lqq0-bZ_cVwyoIRjRQPfMQSE-t-XOYyCvB7P91dXpwlC5oArI0pFvXyIKGWArz_jRt3sL_-0XuTmR3J0ymCNp2skYWw4jmdQobEypLYg6DRMJtZx0WjqT/s716/Coriander%20leaves%20Pickle.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="716" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoII5nX_cQfBHtB6wcxa_v9RLLxEVHb-N6GWm9LKdApNXnAUVg13Vade2ufeLHiEtN_LXXDi0lqq0-bZ_cVwyoIRjRQPfMQSE-t-XOYyCvB7P91dXpwlC5oArI0pFvXyIKGWArz_jRt3sL_-0XuTmR3J0ymCNp2skYWw4jmdQobEypLYg6DRMJtZx0WjqT/s16000/Coriander%20leaves%20Pickle.jpg" /></a></div></div>
</div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-51785526591729366072024-01-09T13:36:00.002-06:002024-01-09T13:37:54.091-06:00Kalkandu Pongal | Sweet Pongal<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kalkandu Pongal, a delicious sweet pongal made with rock candy/ kalkandu. It's one of the famous offerings during Navarathri days in our hometown during my teen years. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Especially on the last three days of festival which is dedicated to the Godness Saraswathi who is the embodiment of pure knowledge and white color is associated with her so people believe that white colour prasadam enhance the blessing of the Godness . So , this kalkandu pongal is the common prasadam served on temples or even on Golu houses. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqU3EjlUTf0ghb7_SQtUOKO5lk03Q9d5fFYj4WZO4qyXBWM4adwmS2kD3lo7deYgvkhM6475lV8AG4rNOKKpfFdx_kHKguu8Jfsn9f5Fh21uzE7ttWvF-xGLom4VDVCG6iGPpA77TmVdHtAIwY8GffH72gqMXXfLfjhrU1MFfCbbN1i-MR-owtfbdPHl0/s805/Kalkandu%20Pongal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqU3EjlUTf0ghb7_SQtUOKO5lk03Q9d5fFYj4WZO4qyXBWM4adwmS2kD3lo7deYgvkhM6475lV8AG4rNOKKpfFdx_kHKguu8Jfsn9f5Fh21uzE7ttWvF-xGLom4VDVCG6iGPpA77TmVdHtAIwY8GffH72gqMXXfLfjhrU1MFfCbbN1i-MR-owtfbdPHl0/s16000/Kalkandu%20Pongal.jpg" /></a></div><br /></span></span><h3 style="text-align: left;"><span style="font-family: arial;">Rice </span></h3><div><span style="font-family: arial;">Like any pongal, raw rice taste great with this pongal too. But i have tried this pongal with sona massori rice in the past and it tastes equally good. So you can try this pongal with whatever the rice you have in hand. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Kalkandu </span></h3><div><span style="font-family: arial;">Kalkandu is simply a rock sugar candy and it's widely used in Indian sweets like ladoo and all. Kalkandu comes in varies shapes. Here i have used the small variety but any variety of kalkandu can be used in this recipe.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Also i have used 1:1 ratio of rice and kalkandu but you can add up to 1.5 cup of kalkandu depends on how much sweetness you want. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Milk</span></h3><div><span style="font-family: arial;">Adding milk to this pongal gives great flavor and creaminess to the pongal. I have used full fat milk for this recipe. Though you can use less fat milk but i highly recommend to use full fat milk for delicious pongal.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now let's see how to make this delicious kalkandu pongal.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOkXtPP9QO66YTSr6wx3gygLDrd-EHG3jmeOb-qVjAHKaydMAlYz5aUlZzRYpZANMbC_MGrc6QNWdU8qV3dGdFe_8IfSlWV9uQUl5y46WcifwVLN-9Hvcckvdd7ImT4icB1sYfcRCxvd7elH_g858rAYxYdpE9muvvCTe-qE7QXAoxxsKgbwp6ToZb2X0/s640/Kalkandu_Pongal-recipe.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOkXtPP9QO66YTSr6wx3gygLDrd-EHG3jmeOb-qVjAHKaydMAlYz5aUlZzRYpZANMbC_MGrc6QNWdU8qV3dGdFe_8IfSlWV9uQUl5y46WcifwVLN-9Hvcckvdd7ImT4icB1sYfcRCxvd7elH_g858rAYxYdpE9muvvCTe-qE7QXAoxxsKgbwp6ToZb2X0/s16000/Kalkandu_Pongal-recipe.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Kalkandu Pongal</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT30M" itemprop="prepTime">30 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweets</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Kalkandu pongal, Sweet Pongal</span>
<span itemprop="description" style="display: none;">Kalkandu Pongal, a delicious sweet pongal made with rock candy/ kalkandu.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Raw Rice - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Kalkandu - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1 & 1/2 cup </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 3 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom powder - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cashew - 10</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4_33qb-Ach1jE1LM1lTu8ys4wXd3u4Akc30eVGmtW_c-VckTYpZGGAGfIga1CjbJPEg-jRtzH2tEp0sf2IOsPOXKnwSFkGpT2SmWw4VREVysT9CQoIrC6WGtc4BqhamrzZd-n8LzxXT3wI4traPjUddNB5p3VvYzO5g0C71fN6K_LOYRywMRh8KPN9nt/s873/Kalkandu_Pongal.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="873" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4_33qb-Ach1jE1LM1lTu8ys4wXd3u4Akc30eVGmtW_c-VckTYpZGGAGfIga1CjbJPEg-jRtzH2tEp0sf2IOsPOXKnwSFkGpT2SmWw4VREVysT9CQoIrC6WGtc4BqhamrzZd-n8LzxXT3wI4traPjUddNB5p3VvYzO5g0C71fN6K_LOYRywMRh8KPN9nt/s16000/Kalkandu_Pongal.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Soak the rice in water for 30 minutes. Then drain the water and add 1 cup of water & milk into the rice and cook it for 3 whistles in pressure cooker or until the rice is slightly mushy.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFRkWAUiHd3dWEoyxQ5BJOSV34yhfscsJNkMZ4pHRQAG37-6Q8qDRABC2MHZROfsBQneFhhAmSesERcGQkjnMiOxOyl2PmydbbEhDXit5STGERE9Pk2JnRY5xwEPp2KGLjaM_vWGhG1FX0IR_r5WsthfHyY8EJWOa_vKL8QLtUqTyWsOR0DkuK5rWp_5h/s640/Kalkandu%20Pongal_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFRkWAUiHd3dWEoyxQ5BJOSV34yhfscsJNkMZ4pHRQAG37-6Q8qDRABC2MHZROfsBQneFhhAmSesERcGQkjnMiOxOyl2PmydbbEhDXit5STGERE9Pk2JnRY5xwEPp2KGLjaM_vWGhG1FX0IR_r5WsthfHyY8EJWOa_vKL8QLtUqTyWsOR0DkuK5rWp_5h/s16000/Kalkandu%20Pongal_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the pressure is automatically released , open the lid and then add the remaining 1/2 cup of milk and the kalkandu . Let the kalkandu melts completely. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXitr1twX31P1BvUK5_wF7uI1Pfstd8LusZ8BYh_onPcgvz8wdNCNElwd6o6xRxdGx6Wp-EeFg7JYmHMbeSvN-Fpy3eeXQ6MtlbaBFZfH9RNu-zQPxjU4o1vvt9NXa0uqomZGU4ViTON6zBXF8hKQsiW311nC1lrctA2aerfyqW-9rr5Ic5520k08Fk-C/s640/Kalkandu%20Pongal_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXitr1twX31P1BvUK5_wF7uI1Pfstd8LusZ8BYh_onPcgvz8wdNCNElwd6o6xRxdGx6Wp-EeFg7JYmHMbeSvN-Fpy3eeXQ6MtlbaBFZfH9RNu-zQPxjU4o1vvt9NXa0uqomZGU4ViTON6zBXF8hKQsiW311nC1lrctA2aerfyqW-9rr5Ic5520k08Fk-C/s16000/Kalkandu%20Pongal_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Meanwhile in a another pan, add the 2 tbsp of ghee and cashews, roast till the cashews are golden brown.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O2T4CeW8yhvDgBZcyY4eNSHmxA29feK-8SrNRydwrAYGpgtd-MU8GJvTiQQz_H_0LGnPIMd8iOYR2Y-kXdzLBsWKJEZNwWQ3EZqD1qrTD2ELAR_kskmaQDZ9maPCXhdK48N5Y-IHdejhBUqeIQU7Wco2j8L-kzQ5YtGIEKqq6qCoMCzPI5gchohCrGSw/s640/Kalkandu%20Pongal_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O2T4CeW8yhvDgBZcyY4eNSHmxA29feK-8SrNRydwrAYGpgtd-MU8GJvTiQQz_H_0LGnPIMd8iOYR2Y-kXdzLBsWKJEZNwWQ3EZqD1qrTD2ELAR_kskmaQDZ9maPCXhdK48N5Y-IHdejhBUqeIQU7Wco2j8L-kzQ5YtGIEKqq6qCoMCzPI5gchohCrGSw/s16000/Kalkandu%20Pongal_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the pongal starts to thicken a bit, add the cashews along with that ghee. Give a gentle mix and then finally add the cardamom powder and add the remaining 1 tbsp of ghee. Mix it altogether and switch off the flame.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOQB__5GwzcL8OZGMeRf_M8-IL4h1ybZPA4SRcsVEa20873-u2TuhxnIbtie7snsKlKMRyJ_2eOoCy9yQIYxzrrzxCmxPvNW0NQlTrWBxpJvjn_XefzSb58pod-kwyhiFAqB4j8glaN7xioXIGICn_hT2s5w055KSZSAJkM1iSqKTslYbu6XybUnvB-3-/s640/Kalkandu%20Pongal_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOQB__5GwzcL8OZGMeRf_M8-IL4h1ybZPA4SRcsVEa20873-u2TuhxnIbtie7snsKlKMRyJ_2eOoCy9yQIYxzrrzxCmxPvNW0NQlTrWBxpJvjn_XefzSb58pod-kwyhiFAqB4j8glaN7xioXIGICn_hT2s5w055KSZSAJkM1iSqKTslYbu6XybUnvB-3-/s16000/Kalkandu%20Pongal_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Kalkandu pongal is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/07/nei-payasam-aravana-payasam.html">Related: How to Nei Payasam</a></span></h3><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJoFvqgPfZLNJ3U0Ncfu_ZOSNTsu4kRoo_J-mIxn-Pm_9soECertI-6GjesRhZOAwUM4ig1sJJCER_9oF_1p5P6XcHuJ74o2BElkaOt_eQCZGldoknQSTM2fBORQZJ75yCRO-1FGIRAvNwzk96Zjk4erutUWMX0ukCWtnM__qYD-7AYMxaxFdNCgoq0sX/s831/Kalkandu_Pongal_recipe.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="831" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJoFvqgPfZLNJ3U0Ncfu_ZOSNTsu4kRoo_J-mIxn-Pm_9soECertI-6GjesRhZOAwUM4ig1sJJCER_9oF_1p5P6XcHuJ74o2BElkaOt_eQCZGldoknQSTM2fBORQZJ75yCRO-1FGIRAvNwzk96Zjk4erutUWMX0ukCWtnM__qYD-7AYMxaxFdNCgoq0sX/s16000/Kalkandu_Pongal_recipe.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Switch off the flame when the pongal is slightly runny. It tends to thicken when it's completely cooled down.</span></li><li><span style="font-family: arial;">In addition of cardamom powder, a pinch of nutmeg can also be added for great flavor.</span></li><li><span style="font-family: arial;">If you like raisins, add a few while frying cashews.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTIe5aE7iwog8EYVjhZ9mJuI78M00rKEEkVdRRUGFsAf1Ib_Ohp15yvCl4V6vFUb0_CzNYxsgKUDW4SEboRFV974_laXfh8tlKkagD5TNVjIq2b36nhhL0BFu3HawK9357u5gKNe-_kGahcEbuTYbO0vIBwwrRajsq6dp2tajYTuLdReJ-EYnbh-vQrk6/s805/Kalkandu-Pongal.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="805" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTIe5aE7iwog8EYVjhZ9mJuI78M00rKEEkVdRRUGFsAf1Ib_Ohp15yvCl4V6vFUb0_CzNYxsgKUDW4SEboRFV974_laXfh8tlKkagD5TNVjIq2b36nhhL0BFu3HawK9357u5gKNe-_kGahcEbuTYbO0vIBwwrRajsq6dp2tajYTuLdReJ-EYnbh-vQrk6/s16000/Kalkandu-Pongal.jpg" /></a></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-50522787636651672892023-11-15T13:37:00.003-06:002023-11-15T13:39:29.442-06:00Paneer Peas White Kurma | White Kurma<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curries to make and it tastes so amazing with chapati/roti. </span></span><div><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;">Kurma is a coconut based curry which is a famous side dish for chapati in South India. It's usually made with a mix of vegetables and i'm quite fond of that kurma and chapati combo. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you're looking for a delicious yet easy to make curry for roti/chapati then i would highly recommend to give a try on this curry. It's so simple to make ! All you have to do is "Grind and dump the ingredients in a pressure cooker and cook for a couple of whistles. That's it ! <br /></span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8yy7ZYIWq96FRO83U-g3iZUiFfrRuCU9gml8_wQSWjTbPxiT_0FmiQGBH_3WPcDxV4u91_rqKbmNmdXMxPSX00-mWza0aw4rYa9fUe9OEoa1IAj-w3gJDITVgh5qCwZU87Zlxv27GzSSonuFriOCsihYXqCtwAZtkJNwTiofRdzBL25_768IGEU-W42J/s747/Paneer%20Peas%20White%20Kurma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8yy7ZYIWq96FRO83U-g3iZUiFfrRuCU9gml8_wQSWjTbPxiT_0FmiQGBH_3WPcDxV4u91_rqKbmNmdXMxPSX00-mWza0aw4rYa9fUe9OEoa1IAj-w3gJDITVgh5qCwZU87Zlxv27GzSSonuFriOCsihYXqCtwAZtkJNwTiofRdzBL25_768IGEU-W42J/s16000/Paneer%20Peas%20White%20Kurma.jpg" /></a></div><br /></span></span><div><span style="font-family: arial;">In today's recipe, i have been using a pressure cooker to make the kurma. But you can make this kurma in an open pot method also. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you're making this curry in an open pot method, make sure to saute the ingredients listed under "To grind" before grinding into fine paste. It would remove the raw smell of the curry a lot quicker.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make this delicious Paneer Peas White Kurma.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJegRdUmVnf157raHoLsU6rWJKZvTJWEOE4NG0n3RSbAu6nHHkLwS-64nGT3ueQY4q1T0IO9h7Me0Z9tFMHmXDsqxg99-90t7TuSklXJnvk4WMV6-Qigul0LThk5GU5qHnnj3mnbVFYFHsVbWW_7r1KsP3L2CkS9NHRGNfR07qgg4ZCqz2EmvSJ0iDAoj5/s817/Paneer_White_Kurma.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="817" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJegRdUmVnf157raHoLsU6rWJKZvTJWEOE4NG0n3RSbAu6nHHkLwS-64nGT3ueQY4q1T0IO9h7Me0Z9tFMHmXDsqxg99-90t7TuSklXJnvk4WMV6-Qigul0LThk5GU5qHnnj3mnbVFYFHsVbWW_7r1KsP3L2CkS9NHRGNfR07qgg4ZCqz2EmvSJ0iDAoj5/s16000/Paneer_White_Kurma.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Paneer Peas White Kurma</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Paneer Peas White Kurma, White Kurma, Paneer Kurma</span>
<span itemprop="description" style="display: none;">Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curry to make and it taste so amazing with chapati/roti.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Paneer - 3/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Peas - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Onion - 1/2 (finely chopped)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Curry leaves - a few</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cinnamon - a small piece</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cloves - 2 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Lemon Juice - 1 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Coriander leaves - a few</span></div><div style="text-align: left;"><span style="font-family: arial;">Salt - to taste</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Oil - 1 & 1/2 tbsp</span></div><div style="text-align: left;"><span style="font-family: arial;"><b>To grind</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Onion -1/2 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Grated Coconut - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Green Chili - 2 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Pepper corns - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cinnamon - 1/2 inch piece</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cloves - 2 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamon -1</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cashew - 8</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Roasted Chana Dal / Pottukadalai - 1 &1/2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ginger - 1/2 inch piece</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Garlic - 2 cloves</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Fennel Seed - 1/4 tsp </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiDax4VWCujhV-gogYJ9Bcut5y1GjYgxO2_9nsGYedQepjESsRjUw9wLYgUGOZhdIpqCvk3teP0e5R3ctm369YeSmZ7K9JjyyoQWeIOY0p-7GkMoy7hbkxFNbKKsMbUQw_FrDIXBYkrPZTd0SerkqmW77nz7WiuAv5FCWH_sSu_7xao-c7-R1A7uGfFyz/s799/Paneer%20Peas%20Kurma.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="799" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiDax4VWCujhV-gogYJ9Bcut5y1GjYgxO2_9nsGYedQepjESsRjUw9wLYgUGOZhdIpqCvk3teP0e5R3ctm369YeSmZ7K9JjyyoQWeIOY0p-7GkMoy7hbkxFNbKKsMbUQw_FrDIXBYkrPZTd0SerkqmW77nz7WiuAv5FCWH_sSu_7xao-c7-R1A7uGfFyz/s16000/Paneer%20Peas%20Kurma.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First take all the ingredients listed under "To grind", put them all in a blender and grind into smooth paste by adding needed water and keep it aside.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDR74DtqNLtzguCXRuf8_lfKIPmqGOhwWIomI1Gtos439Lsac1DVWyzfDRbvHVONVM6HzlZ8boAOLuZXnmLu3ihnZDGGLkyxeYSLtyizxEV7VqOLMW6XhxdwScwDIFcINk0Q28tDSS9H-_-Yyb17iBmCjhptHrrhPv-eu1lh5B3zA81dqHsmm79lc45eE/s640/Paneer_Peas_White_Kurma_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDR74DtqNLtzguCXRuf8_lfKIPmqGOhwWIomI1Gtos439Lsac1DVWyzfDRbvHVONVM6HzlZ8boAOLuZXnmLu3ihnZDGGLkyxeYSLtyizxEV7VqOLMW6XhxdwScwDIFcINk0Q28tDSS9H-_-Yyb17iBmCjhptHrrhPv-eu1lh5B3zA81dqHsmm79lc45eE/s16000/Paneer_Peas_White_Kurma_1.png" /></a></div></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next, heat the oil in a pressure cooker and add cinnamon and cloves , saute it for 30 secs, then add the finely chopped onions and curry leaves. Saute till the onions are soft.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxgSDI0lgMJV-QcBhg9iN4gUWoffXR3ltEXDQy2d_GlPD2Oq-tVjIpgP6Y3-lgavbNyxRwc951KAJ8EnRTyLR_V3_YYzN6uI1W_nuAfDaX__t2ov_DnWB3Ms3JmvvNn4jy8zDcp9IF3l7sFvagZ5z2JfQO57X6i5lgf6OA_JAuXAGjLO0oqCjOUJ50c-7/s640/Paneer_Peas_White_Kurma_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxgSDI0lgMJV-QcBhg9iN4gUWoffXR3ltEXDQy2d_GlPD2Oq-tVjIpgP6Y3-lgavbNyxRwc951KAJ8EnRTyLR_V3_YYzN6uI1W_nuAfDaX__t2ov_DnWB3Ms3JmvvNn4jy8zDcp9IF3l7sFvagZ5z2JfQO57X6i5lgf6OA_JAuXAGjLO0oqCjOUJ50c-7/s16000/Paneer_Peas_White_Kurma_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the grounded coconut paste and saute it 2-3 mins, then add about 1 cup of water (i have added the blender jar washed water here).</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhHd3Sxw28Gk49m-KWEopGFiEiXdXEQFibTjDHsCLCmx4UVWVZMu6u3UE0TiDZK2XRCCdQ9HVB6H2rE7LHnWUE8J7Q9a3JD80Ymv-ykREWLD-YIY8X77XDhYfDYEGbRpIci1OERWC3KBvc7SiSqG4kT49Au9_u2u0hUyXdWo-LqG6vzo2wdr01HiBeovr/s640/Paneer_Peas_White_Kurma_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhHd3Sxw28Gk49m-KWEopGFiEiXdXEQFibTjDHsCLCmx4UVWVZMu6u3UE0TiDZK2XRCCdQ9HVB6H2rE7LHnWUE8J7Q9a3JD80Ymv-ykREWLD-YIY8X77XDhYfDYEGbRpIci1OERWC3KBvc7SiSqG4kT49Au9_u2u0hUyXdWo-LqG6vzo2wdr01HiBeovr/s16000/Paneer_Peas_White_Kurma_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it well and then add the peas(i have used frozen peas) and paneer.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5HE-NfPyCM7oMiVYqwdT8Gw-lKE4mLlMHXMami2ykG3Fx6Ahd5gg-PaGuWPc1YaRWfTMmY3tmDKKAoIWoF9oLZ1H6pqOubAvfvItxAOSojyJg9ukNaSFtybExRV224hBspXNRXLsnVmFu59raQ7WQaj14CWGjni0yiwZJMe_kAYZyqBAlCfdNfmiqZ83/s640/Paneer_Peas_White_Kurma_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5HE-NfPyCM7oMiVYqwdT8Gw-lKE4mLlMHXMami2ykG3Fx6Ahd5gg-PaGuWPc1YaRWfTMmY3tmDKKAoIWoF9oLZ1H6pqOubAvfvItxAOSojyJg9ukNaSFtybExRV224hBspXNRXLsnVmFu59raQ7WQaj14CWGjni0yiwZJMe_kAYZyqBAlCfdNfmiqZ83/s16000/Paneer_Peas_White_Kurma_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Finally add the salt , give a good mix and then close the pressure cooker with the lid and put on the weight. Cook it for 2 whistles.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLECzfvUrLlzIJt77fdKA92uGeaLgszS6xEbOIv7kCB9uevyWJLdLOQw2fQuMZQASkrcLJKUrySkwghmeN_QABFwIuts13UlTzrpWARhdYjy_FSLAxu_ivMiGmO4LZyLo7WT1VnuryB_pk8aUczXtBXtvThaO6X8fhaRTgxxPbw2C00AlJB7q3MNCOZt3t/s640/Paneer_Peas_White_Kurma_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLECzfvUrLlzIJt77fdKA92uGeaLgszS6xEbOIv7kCB9uevyWJLdLOQw2fQuMZQASkrcLJKUrySkwghmeN_QABFwIuts13UlTzrpWARhdYjy_FSLAxu_ivMiGmO4LZyLo7WT1VnuryB_pk8aUczXtBXtvThaO6X8fhaRTgxxPbw2C00AlJB7q3MNCOZt3t/s16000/Paneer_Peas_White_Kurma_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the pressure is naturally released , open the lid, give the curry a good mix and add the lemon juice and finely chopped coriander leaves. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0A0GGpVSiDX7p9oQRSXeBLCK0ZwR61Oijo5dqN2B5RjHVmdJ704EwQiBMiNFeZGsgwVNN9iEqTH0QIow7XyjoMP-zGhQf43qeUogpSA3HUIFG0S4zl1YRqqIzLjq_aBQybZJPvy2srmUGSYiSG0QDPjY5ngPsQQEgSwWG2o77InMFLDDepKkUgAgb_sY/s640/Paneer_Peas_White_Kurma_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0A0GGpVSiDX7p9oQRSXeBLCK0ZwR61Oijo5dqN2B5RjHVmdJ704EwQiBMiNFeZGsgwVNN9iEqTH0QIow7XyjoMP-zGhQf43qeUogpSA3HUIFG0S4zl1YRqqIzLjq_aBQybZJPvy2srmUGSYiSG0QDPjY5ngPsQQEgSwWG2o77InMFLDDepKkUgAgb_sY/s16000/Paneer_Peas_White_Kurma_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it well. Tada, Delicious Paneer peas Kurma is ready to serve.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/04/how-to-make-malai-kofta-curry.html">Related : How to make malai kofta curry</a></span></h3><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNrZ157hr5cYkdPYjtpYWqlHnr_ltHBv6W1jbG8b5kjiLWt7tzyk7Y-p3y7_QTqMI4ATrfTncD7rJuMmUAjVbLv-xZIvPKhEPPXftk7inNb_H4Mcnwh1QvRNSzXoFxoz-H2QDe3Ls6SBVCYDJOek4knrAvq_M8yRWGBbcGhJX5g6ul-tBfraEcIzVYDVY/s817/Paneer%20White%20Kurma.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="817" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNrZ157hr5cYkdPYjtpYWqlHnr_ltHBv6W1jbG8b5kjiLWt7tzyk7Y-p3y7_QTqMI4ATrfTncD7rJuMmUAjVbLv-xZIvPKhEPPXftk7inNb_H4Mcnwh1QvRNSzXoFxoz-H2QDe3Ls6SBVCYDJOek4knrAvq_M8yRWGBbcGhJX5g6ul-tBfraEcIzVYDVY/s16000/Paneer%20White%20Kurma.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">If you're using dried peas, make sure to soak it overnight.</span></li><li><span style="font-family: arial;">Cut the paneer into your desired shapes.</span></li><li><span style="font-family: arial;">The curry has very mild spice so adjust the green chili quantity as per your taste.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiWz4mqFi9__isidyxR7j4vX3krzpd1y6dhixJXPQZAzUIzk7rBI57mkBzbihm62nB0DZhLOgOrFdsTNOJpqMjDqMrDxamA2SoAjl0oBtnxyT_vzkarDXTuxWFwEDyT020pViPrQzJVTUDV6ny_zYong9aCf5CwvRnxmFBmajvejmrnDj78qLlo1iRruX/s685/Paneer_Peas%20White_Kurma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiWz4mqFi9__isidyxR7j4vX3krzpd1y6dhixJXPQZAzUIzk7rBI57mkBzbihm62nB0DZhLOgOrFdsTNOJpqMjDqMrDxamA2SoAjl0oBtnxyT_vzkarDXTuxWFwEDyT020pViPrQzJVTUDV6ny_zYong9aCf5CwvRnxmFBmajvejmrnDj78qLlo1iRruX/s16000/Paneer_Peas%20White_Kurma.jpg" /></a></div><br /><span style="font-family: arial;"><br /></span></div></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-81823812125032807452023-11-09T13:02:00.005-06:002023-11-09T13:07:39.714-06:00Mohanthal | Gujarathi Mohanthal Recipe<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Mohanthal, a traditional Gujarathi sweet made from the besan / chickpeas flour. It's one of my favorite sweets made with besan. The flavor and the taste of Mohanthal is simply amazing. Trust me, it's so addictive and you can't stop it with just one piece of Mohanthal. </span></span><div><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;">As a South Indian, i was never aware of this for a very long time, a couple of years ago only i came to know about this sweet. By looking at the ingredients and the process of making this sweet itself, i knew that would be delicious. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">As of now, i have made this sweet a lot of times on various occasions and it's always a big hit. Since this was a new sweet to me initially, i have browsed through a lot of recipes and tried different ratios of ingredients every time when i make and eventually found the recipe that i like the most.<br /></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQ1bM5Qwr_ULNeBvH4DA5NWTES8hhx11IGDbF7yvi3o0ARQl-gN-873ae6VI3bvJIhIwjj0MXg93JQEkscaZd8wP5IzEcidEwvEpfPnwR3gpS6xYmku1UOs7BgXNysd8ihmk_zprsrHarzDaDzW8_9DM8NSnvp8S5Dz_TFzrzEU74nGfxzY5LoN6tGWhC/s788/Mohanthal-Sweet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQ1bM5Qwr_ULNeBvH4DA5NWTES8hhx11IGDbF7yvi3o0ARQl-gN-873ae6VI3bvJIhIwjj0MXg93JQEkscaZd8wP5IzEcidEwvEpfPnwR3gpS6xYmku1UOs7BgXNysd8ihmk_zprsrHarzDaDzW8_9DM8NSnvp8S5Dz_TFzrzEU74nGfxzY5LoN6tGWhC/s16000/Mohanthal-Sweet.jpg" /></a></div></span></span><div><br class="Apple-interchange-newline" /><span style="font-family: arial;">As of now, i have made this sweet a lot of times on various occasions and it's always a big hit. Since this was a new sweet to me initially, i have browsed through a lot of recipes and tried different ratios of ingredients every time when i make and eventually found the recipe that i like the most.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Many recipes call for khoya/mawa for making mohanthal but in today's recipe that i'm sharing, i haven't used khoya but still the mohanthal has melt in your mouth texture. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Roasting the besan/kadalai maavu</span></h3><div><span style="font-family: arial;">Roasting the besan properly is the key to make delicious mohanthal. Since my kitchen has yellow light, i have taken the picture of the besan in daylight for three main stages that you can see in the pic below.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Make sure to keep the flame in low-medium and roast the besan well. It shouldn't be burned at any stage and at the same time it should be dark brown after roasting in the ghee. Then once you add the milk to the besan-ghee mixture, it instantly turns reddish brown in color (last pic in the collage below) and that's the time to remove from the heat. </span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiWZMBugXO8bwXJvGcsxnH5rfj9pRykCDyDSZjbXJ2MKX7Xs3pYtbLWAjAQQiDXsgjJJKA92m8PiGVbDCZV_WTfnNHjB0rDpi1bKBu6fLqKi7-VU36y-EIuo3Mhl6Fmhglx5uO5TAin9KeEYv6jyqh1VUEMYI2nzpk-AtBjdnQn2U485UmFsh37SlH9hf/s640/Mohanthal_Color.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="300" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiWZMBugXO8bwXJvGcsxnH5rfj9pRykCDyDSZjbXJ2MKX7Xs3pYtbLWAjAQQiDXsgjJJKA92m8PiGVbDCZV_WTfnNHjB0rDpi1bKBu6fLqKi7-VU36y-EIuo3Mhl6Fmhglx5uO5TAin9KeEYv6jyqh1VUEMYI2nzpk-AtBjdnQn2U485UmFsh37SlH9hf/s16000/Mohanthal_Color.png" /></a></div><div><br /></div><h3 style="text-align: left;"><span style="font-family: arial;">Sugar Syrup Consistency </span></h3><div><span style="font-family: arial;">Once the besan is roasted well, half the work is already done. Next is the sugar syrup. Make sure to boil the sugar syrup till it reaches one string consistency. That's the key to setting the mohanthal. </span></div><div><span style="font-family: arial;">If the sugar syrup passes the one string consistency, then the mohanthal would be hard. Or if the sugar syrup doesn't reach the </span><span style="font-family: arial;">one string consistency, then the mohanthal wouldn't set and be like halwa. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cLd6X7XXfqwepDHeSRwh5mWgZnxIi7vuL3Kh_CPYaar1T72JId09eXGA0LbbqfDfZQnhSCHQzW2wj5GVZU2Hu8YZSJ_GiYFS-OiRS-nY5w14lKqajruYj19gAdUoIOX63CSeUCsN2vhGmRs0_YNI8P1y-mpep1fRvo9tNhI6nOW_dY6IVRmvm727BdWr/s640/One_String_Consistency.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cLd6X7XXfqwepDHeSRwh5mWgZnxIi7vuL3Kh_CPYaar1T72JId09eXGA0LbbqfDfZQnhSCHQzW2wj5GVZU2Hu8YZSJ_GiYFS-OiRS-nY5w14lKqajruYj19gAdUoIOX63CSeUCsN2vhGmRs0_YNI8P1y-mpep1fRvo9tNhI6nOW_dY6IVRmvm727BdWr/s16000/One_String_Consistency.jpg" /></a></div><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Take the sugar syrup with the spoon and add a few drops in a small bowl. After a few secs, it should be bearable hot, at that time, take the sugar syrup between your thumb and index finger, pull the fingers gently, a single thread should form. That's the correct stage for sugar syrup.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Beginners Tips </span></h3><div><ul style="text-align: left;"><li><span style="font-family: arial;">Don't leave the besan unattended while roasting. It easily gets burned at the bottom.</span></li><li><span style="font-family: arial;">If it's not set after a few hours, then place it on the refrigerator and it will set immediately.</span></li></ul><div><span style="font-family: arial;">Happy Deepavali to all ! Have a fun-filled day with your loved ones. Will see you all again in another post soon. </span></div></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy1ll_MBsPOpR3ulugNK3kKarBvoA6EVbrm0hCLzBBTnDSAkETlur358U_VRg7dM4pzuOw3EdD5IAp9bhytSNNhiglUPssjzpPlt6nnoGXM8erNFhyphenhyphenidshQNt9g9Cn7rrkPhk31X-DLH_LfLkMUkoveN3hc_EUoyDIDOxMu4gb7GxaHQzQ3H82NleNwnU/s804/Mohanthal_recipe.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="804" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy1ll_MBsPOpR3ulugNK3kKarBvoA6EVbrm0hCLzBBTnDSAkETlur358U_VRg7dM4pzuOw3EdD5IAp9bhytSNNhiglUPssjzpPlt6nnoGXM8erNFhyphenhyphenidshQNt9g9Cn7rrkPhk31X-DLH_LfLkMUkoveN3hc_EUoyDIDOxMu4gb7GxaHQzQ3H82NleNwnU/s16000/Mohanthal_recipe.jpg" /></a><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Mohanthal | Gujarathi Mohanthal Recipe</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT30M" itemprop="cookTime">30 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">6 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Mohanthal, Mohanthal without Khoya , Mohanthal without mawa , Mohanthal sweet,Gujarathi Mohanthal</span>
<span itemprop="description" style="display: none;">Mohanthal, a traditional Gujarathi sweet made from the besan / chickpeas flour. It's one of my favorite sweets made with besan.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Kadalai Maavu / Besan - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Sugar - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 1/4 cup + 1 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1/4 cup + 1.5 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom powder - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Almonds(silvered) - a few (optional)</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp6YZONWqyIYtg_1PAfA3-9aYRFOMV9lzyXwen8KVaRKwyVpFHQVkGTq6ONH-EPvZCRI7kQonjsH_niKpA2A8iW9B5klgwdkkwVavaKOUS6fs7rW9QsNXHXMESd6g4wjoywrXH-LJEeBtWZEiwtkjyedKssk50o3fcunZOlel1Ap1lrAhA7HjxDTZXlrI/s798/Gujarathi_Mohanthal.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="798" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp6YZONWqyIYtg_1PAfA3-9aYRFOMV9lzyXwen8KVaRKwyVpFHQVkGTq6ONH-EPvZCRI7kQonjsH_niKpA2A8iW9B5klgwdkkwVavaKOUS6fs7rW9QsNXHXMESd6g4wjoywrXH-LJEeBtWZEiwtkjyedKssk50o3fcunZOlel1Ap1lrAhA7HjxDTZXlrI/s16000/Gujarathi_Mohanthal.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">First take the besan in a bowl, add 1 tbsp of ghee and 1.5 tbsp of milk into it. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTsAjh-7x61nMgB9IcVZ6eaoGfdfgHGTZVX-rhZx2XoMdr4q32mpnUMAZP6uJrGGB2zpk7-QeLJfNFq-pAo0gXDiUNFgO-_v43BYyBIaC_JY4LCuuVPPXYQXDLJ5aogsp_CtkVqm3umnDPIlo469PzloVBzNIPol5NVEbxcaOjcEieUMhE5sjOgk4iV5l/s640/Mohanthal_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTsAjh-7x61nMgB9IcVZ6eaoGfdfgHGTZVX-rhZx2XoMdr4q32mpnUMAZP6uJrGGB2zpk7-QeLJfNFq-pAo0gXDiUNFgO-_v43BYyBIaC_JY4LCuuVPPXYQXDLJ5aogsp_CtkVqm3umnDPIlo469PzloVBzNIPol5NVEbxcaOjcEieUMhE5sjOgk4iV5l/s16000/Mohanthal_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it well with your hands and then sieve the mixture through the siever.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGVEnI5zjj6dFJh0Ez8lyk2lA5qKP62VmqWiSRYBNeG-AlOdFjVU74zZtNX1zfV1KYoR2vbqQAVySX9_w7tVw9dy8JvzxdepidGCXfPi8xTU004sHlxxdJe3uYqYHQopEXZd8a9Eeb4OZmuayJSYepzCzvMeIvHJ78OSCB7nTSP1MiaXZkm5qAGuPwuib/s640/Mohanthal_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGVEnI5zjj6dFJh0Ez8lyk2lA5qKP62VmqWiSRYBNeG-AlOdFjVU74zZtNX1zfV1KYoR2vbqQAVySX9_w7tVw9dy8JvzxdepidGCXfPi8xTU004sHlxxdJe3uYqYHQopEXZd8a9Eeb4OZmuayJSYepzCzvMeIvHJ78OSCB7nTSP1MiaXZkm5qAGuPwuib/s16000/Mohanthal_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">The besan looks like a fine beach sand, that's the perfect texture for mohanthal. Next heat a thick bottomed kadai, add the remaining 1/2 cup ghee.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJu2CjbfAD5DcTd3Ax53AaTXbJjvBburSNpHntTkxJZJba_HrquKiZVWgnGqgAQ6AUv6A1UNgVH3lIEGGZAptkXzjE6VXWzxxFc3pYc5Cg5YnrZVADTnok8HmhF6_RBC4cp81NiPu4SuGbF_WLAcID04PeO5JMc8mpsJnwwtb3OtOqutseH2KGunC3TiQ/s640/Mohanthal_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJu2CjbfAD5DcTd3Ax53AaTXbJjvBburSNpHntTkxJZJba_HrquKiZVWgnGqgAQ6AUv6A1UNgVH3lIEGGZAptkXzjE6VXWzxxFc3pYc5Cg5YnrZVADTnok8HmhF6_RBC4cp81NiPu4SuGbF_WLAcID04PeO5JMc8mpsJnwwtb3OtOqutseH2KGunC3TiQ/s16000/Mohanthal_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">When the ghee starts to warm up, add the besan mixture and mix it well. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZh21i3n32BjQkl3KpR82iqT_ITAV7Xib75tT_Ed-cJDxAbMctGBAT3uPbkmjOdB62BxoN-SkyE51B-3JRbbXMsV-A_LXQ9QRDLhj3jQ3NiFa_nJpd7W5ZJGCLihPxHiOox0Ol160_NV850lQQ8yop7s623oGwcc62evRi2Qv_IkVrvyJ4zJWYzFwOwZv/s640/Mohanthal_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZh21i3n32BjQkl3KpR82iqT_ITAV7Xib75tT_Ed-cJDxAbMctGBAT3uPbkmjOdB62BxoN-SkyE51B-3JRbbXMsV-A_LXQ9QRDLhj3jQ3NiFa_nJpd7W5ZJGCLihPxHiOox0Ol160_NV850lQQ8yop7s623oGwcc62evRi2Qv_IkVrvyJ4zJWYzFwOwZv/s16000/Mohanthal_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Roast the besan in the ghee till it turns into dark brown.It takes around 15-18 mins in the low medium flame. Stir the mixture continuously to avoid burning at the bottom. Initially the mixture would be thick, roasting continuously would make the mixture lighter and a little bit thinner.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFbs2igX5ZIwCjpTeU51dLYgk7n-E5aATTK_FCMP4s-tHNjrVAgGIKRUuY7ycz0BMFZjTeNhlNXpWBWTx9WNYFs555JnKFzEHcch0nCmX3ABFw1NPlHt5a5b7QZ8m9z_rVP3cV4_6sYX9ZhpTgxkIF0kgKJBd08jcdsPiHjgck5YPCobX3jO71safeyC0/s640/Mohanthal_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFbs2igX5ZIwCjpTeU51dLYgk7n-E5aATTK_FCMP4s-tHNjrVAgGIKRUuY7ycz0BMFZjTeNhlNXpWBWTx9WNYFs555JnKFzEHcch0nCmX3ABFw1NPlHt5a5b7QZ8m9z_rVP3cV4_6sYX9ZhpTgxkIF0kgKJBd08jcdsPiHjgck5YPCobX3jO71safeyC0/s16000/Mohanthal_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the mixture is dark brown, add the remaining 1/4 cup of cup and mix it well. The mixture instantly turns into reddish brown. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc07MhOKeS0aA0krFrumlFBsgHotH9yUcHlX7stjr1SJ_lcjwiTQ4sRroiM05pzEuR2ELRwNA6DXBvcg4J16CkbohusHMkDOVszsUNK9kGI7kemGefh-gEYKy1vU7__-vcSTV81rUkC90sRW4HnBwW1VoNUDPcGwAdyDutCyd4KGkMJLjqavLM4OcgJpxW/s640/Mohanthal_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc07MhOKeS0aA0krFrumlFBsgHotH9yUcHlX7stjr1SJ_lcjwiTQ4sRroiM05pzEuR2ELRwNA6DXBvcg4J16CkbohusHMkDOVszsUNK9kGI7kemGefh-gEYKy1vU7__-vcSTV81rUkC90sRW4HnBwW1VoNUDPcGwAdyDutCyd4KGkMJLjqavLM4OcgJpxW/s16000/Mohanthal_6.png" /></a></div><div><br /></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><i>Colors of besan at each stages. Since my kitchen has yellow light, I have captured the three stages of besan color alone in day light for easy understanding </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiWZMBugXO8bwXJvGcsxnH5rfj9pRykCDyDSZjbXJ2MKX7Xs3pYtbLWAjAQQiDXsgjJJKA92m8PiGVbDCZV_WTfnNHjB0rDpi1bKBu6fLqKi7-VU36y-EIuo3Mhl6Fmhglx5uO5TAin9KeEYv6jyqh1VUEMYI2nzpk-AtBjdnQn2U485UmFsh37SlH9hf/s640/Mohanthal_Color.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiWZMBugXO8bwXJvGcsxnH5rfj9pRykCDyDSZjbXJ2MKX7Xs3pYtbLWAjAQQiDXsgjJJKA92m8PiGVbDCZV_WTfnNHjB0rDpi1bKBu6fLqKi7-VU36y-EIuo3Mhl6Fmhglx5uO5TAin9KeEYv6jyqh1VUEMYI2nzpk-AtBjdnQn2U485UmFsh37SlH9hf/s16000/Mohanthal_Color.png" /></a></div><br /><div itemprop="recipeInstructions"><br /></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the mixture turns reddish brown, remove the besan mixture from the heat and keep it aside. Next let's make sugar syrup, add the sugar and water in a sauce pan and bring into boil.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uUXXHLeBV_zMoIBBZOYCHdAvZ0gADbaT9bpNA-DMaG6AinsA4c2jGcycMaozrpXj0iNnO7EYpvT9vp9J_ouxl9-Ga8YV4JqCAN2KsHJ2wQOkQrsXOe3PBEvZh2YT7bf2T6b1sTZqLIt02hpeUZmVuzLkjBg8EBJLfCGTyKABPhM0R7h9hwMp0tojOPDx/s640/Mohanthal_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uUXXHLeBV_zMoIBBZOYCHdAvZ0gADbaT9bpNA-DMaG6AinsA4c2jGcycMaozrpXj0iNnO7EYpvT9vp9J_ouxl9-Ga8YV4JqCAN2KsHJ2wQOkQrsXOe3PBEvZh2YT7bf2T6b1sTZqLIt02hpeUZmVuzLkjBg8EBJLfCGTyKABPhM0R7h9hwMp0tojOPDx/s16000/Mohanthal_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;"> </span><span style="font-family: arial;">Keep the flame in medium and boil the syrup till it reaches one string consistency. </span><span style="font-family: arial;">Next add the sugar syrup and cardamom powder into the besan mixture and mix it well.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Y6alyaDh-IchePgtWwB739xmxe5o53SJbUWJhwUGIo5gahBDrBi4gxOqvbCmZ45z2wnN6Rtjv5N8j5miTWq26Ye9NuEPdTw3UWlVxDPxwWb9cV5NUpKfUq5it3OSj7ngOeXGvIzgHlpVfWvZZG58pOMX3qiUShBInnd4aPI2h8Yb55i7aj3QZyUkrSI/s640/Mohanthal_8.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Y6alyaDh-IchePgtWwB739xmxe5o53SJbUWJhwUGIo5gahBDrBi4gxOqvbCmZ45z2wnN6Rtjv5N8j5miTWq26Ye9NuEPdTw3UWlVxDPxwWb9cV5NUpKfUq5it3OSj7ngOeXGvIzgHlpVfWvZZG58pOMX3qiUShBInnd4aPI2h8Yb55i7aj3QZyUkrSI/s16000/Mohanthal_8.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;"> Once it all comes together as a homogenous mixture. Put it in the flame and cook it for around 3-4 mins or until it leaves the sides of the pan.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8hTOX9S8XHNyY6lf9Y3p-iHkhyyf-p5MU7aPmpii2ovWjIeOnloAtYkah4Ku9cji5hiZnwurMzF_9hbI16rlAcOVHNNCt95gtsMox9AU3KMgJFaDYaqu1zBrrkZHjmyft2wGmyOCwB6occaUnSmCWeM41y76KupoDo0Hd2jiweXYEiQFZDoHgqG-y6Fc/s640/Mohanthal_9.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8hTOX9S8XHNyY6lf9Y3p-iHkhyyf-p5MU7aPmpii2ovWjIeOnloAtYkah4Ku9cji5hiZnwurMzF_9hbI16rlAcOVHNNCt95gtsMox9AU3KMgJFaDYaqu1zBrrkZHjmyft2wGmyOCwB6occaUnSmCWeM41y76KupoDo0Hd2jiweXYEiQFZDoHgqG-y6Fc/s16000/Mohanthal_9.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then transfer the mixture into the ghee applied pan(i used parchment paper also for safety) . Garnish the top with the almonds and let it cool completely. Once it completely cools down, cut into desired shape.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTCns0zsFXzR_75FLZ4de3V28Gyf4-4HrJpdIoZseTm4cnnw0-jwlh4th_UUPwJKymuJ7IH0gwmRCG2GDiD1G3N9z-fEyVm2hIMHBsLsUL-AdzFDiGkBqxrPE9Nta78ACyjfB7ckaLuhByi_hVhQtRwfClTgml0SOEAUuVV32y2xj5T6NEwxNF8sU9H2Q/s640/Mohanthal_10.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTCns0zsFXzR_75FLZ4de3V28Gyf4-4HrJpdIoZseTm4cnnw0-jwlh4th_UUPwJKymuJ7IH0gwmRCG2GDiD1G3N9z-fEyVm2hIMHBsLsUL-AdzFDiGkBqxrPE9Nta78ACyjfB7ckaLuhByi_hVhQtRwfClTgml0SOEAUuVV32y2xj5T6NEwxNF8sU9H2Q/s16000/Mohanthal_10.png" /></a></div></div><div><span style="font-family: arial;">Delicious Mohanthal is ready to serve.</span></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2022/04/milk-cake-using-condensed-milk-milk-burfi.html">Related:How to make Milk Cake </a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9an34zx-UVo0prNX3kx8QM_5Tj6p2AWPs8RHNHK9Opp9vMtNdJ8-6OJDySfvta-89pcNk-lYolXokXTfz2yiZJ_GvyJSEU0qzCDkCLGFD4OcUWEtcpVMW82CbnFzazOJ7acmmn5VKrihCh0kBvTJZpgMfKI4941269ag2kO3QAtpJ9xqR2HrGBto-gWsw/s747/Mohanthal_Sweet.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="747" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9an34zx-UVo0prNX3kx8QM_5Tj6p2AWPs8RHNHK9Opp9vMtNdJ8-6OJDySfvta-89pcNk-lYolXokXTfz2yiZJ_GvyJSEU0qzCDkCLGFD4OcUWEtcpVMW82CbnFzazOJ7acmmn5VKrihCh0kBvTJZpgMfKI4941269ag2kO3QAtpJ9xqR2HrGBto-gWsw/s16000/Mohanthal_Sweet.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">You can garnish with any types of nuts or edible silver paper or leave it as it is also.</span></li><li><span style="font-family: arial;">I have used full fat milk and highly recommend to use that for rich taste.</span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuauXKiycdGqY-qmGOYZGuIz7FENNgb0izyjh404UWmE-GYKcTpULTVE7EjE8m3D6Ls9b-5Cx0rmJQZjz8_EBBmwoz-Dx3Fm-ZnY4pmfrT96_RAch3JJ84rNtdkNbZGsPYeJkQmfa-lWda-A-aYxdzrG5PinwdUWkXjyJPiywFIOPZSAxGd-NySYlgEaw5/s689/Mohanthal-recipe.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="689" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuauXKiycdGqY-qmGOYZGuIz7FENNgb0izyjh404UWmE-GYKcTpULTVE7EjE8m3D6Ls9b-5Cx0rmJQZjz8_EBBmwoz-Dx3Fm-ZnY4pmfrT96_RAch3JJ84rNtdkNbZGsPYeJkQmfa-lWda-A-aYxdzrG5PinwdUWkXjyJPiywFIOPZSAxGd-NySYlgEaw5/s16000/Mohanthal-recipe.jpg" /></a></div></div>
</div></div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-43193044597227439312023-10-02T09:48:00.008-05:002023-10-02T10:00:39.225-05:00Eggless Blueberry Lemon Scones | Blueberry Scones<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Blueberry Lemon Scones, a buttery and melt in your mouth delicious scones with a hint of lemon flavor. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Scones are one of my favorite baking dishes and i absolutely love the texture of the scones and also its mild sweetness. It's perfect for mid-morning snacking as well as tea time snacks.</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">While blueberries are in season, a local store in our area carries blueberry scones in their baked goodies section and we like those scones so used to buy it often. Though i make scones at home very rarely, i absolutely love the warm scones. Hence i was determined to make these blueberry scones at home and was waiting for the blueberry season :-)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybn1eD2-PDC3g3noxHtOADHmkOw2M3PxL9rHJep53BC6LaMXTjTq-wEPsSW3FSMB23n7myyTlHD6rYpCmHxcufIFrXjRUWqmo3-42PZDewOW1tJkNONQSOsQlmlkooWC5G4UVkfrDHLhH6is__VkSsPiqbG_HpB-EG5KSOk3GPXZKgYYIjwq9YO_iJDjS/s640/Blueberry_Scones.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybn1eD2-PDC3g3noxHtOADHmkOw2M3PxL9rHJep53BC6LaMXTjTq-wEPsSW3FSMB23n7myyTlHD6rYpCmHxcufIFrXjRUWqmo3-42PZDewOW1tJkNONQSOsQlmlkooWC5G4UVkfrDHLhH6is__VkSsPiqbG_HpB-EG5KSOk3GPXZKgYYIjwq9YO_iJDjS/s16000/Blueberry_Scones.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;">As it was a new recipe to me, as usually I browsed for the recipes and tried a few and finally satisfied with this recipe. I love the addition of buttermilk and lemon zest in this recipe, it gives a nice flavor and mild tangy taste to the scone which elevates the taste of the scones to a whole new level.</span></div><h3 style="text-align: left;"><span style="font-family: arial;">Blueberries </span></h3><div><span style="font-family: arial;">In this recipe , i have used the fresh blueberries which are really sweet. But you can also use the frozen blueberries and make these scones at any time of the year :-)</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Butter </span></h3><div><span style="font-family: arial;">I have used unsalted cultured butter for great flavor. If you're using salted butter, leave the salt in the recipe and also you can use sweet butter too. </span></div><div><span style="font-family: arial;">Make sure that the butter is really cold. If your kitchen is warm or you're baking these on a hot sunny day, then cut the butter into cubes and freeze it . Then take it out only at the time of making the dough.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxWwYSCXPLMSdbYR6RnbFDi4_QkHhZ_xlWHeVDbprbof73GWrbWJ_mtdap1JU8Pm576u8GzlePiL6VgTmkCptWIWBI005NJ5A46zcVpUkVygTzdLgejRtpG_aDyS5zivcEi7eGbSxDmxM9fEnih6Mt2CnQNB1vFBsgzh1IFmLdaCrLmAJ60ljwlIy4DL2/s640/Blueberry_Scones_Ingredients.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="543" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxWwYSCXPLMSdbYR6RnbFDi4_QkHhZ_xlWHeVDbprbof73GWrbWJ_mtdap1JU8Pm576u8GzlePiL6VgTmkCptWIWBI005NJ5A46zcVpUkVygTzdLgejRtpG_aDyS5zivcEi7eGbSxDmxM9fEnih6Mt2CnQNB1vFBsgzh1IFmLdaCrLmAJ60ljwlIy4DL2/s16000/Blueberry_Scones_Ingredients.jpg" /></a></div><h3 style="text-align: left;"><span style="font-family: arial;">Making the dough</span></h3><div><span style="font-family: arial;">Unlike any other dough, you don't need to knead the dough for scones, just mix it all together and when it all comes together, stop mixing. </span></div><div><span style="font-family: arial;">More kneading would form the gluten in the dough which will affect the texture of the scones and make it chewy like bread. The scones should be soft yet crumbly not chewing.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now let's check out how to make blueberry scones.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzf5SbxTMr7-PAFefhPemtcQam6tQqzz7FB8XzjCmxLq9cOwD36u3gd28T2btUqUTcJGIMC7v0DILTZsQWHbBMZ71QGFSYEPRwMf7H2rAKYnzXMudQxukN5ZZNWM65MyzoD7mrodIA9ZmV73Z-I-Bnvcfq7sV0KV2D4FpqQ2UNSXPkNnugkcP_P3B4ljON/s640/Blueberry_Scone.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="521" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzf5SbxTMr7-PAFefhPemtcQam6tQqzz7FB8XzjCmxLq9cOwD36u3gd28T2btUqUTcJGIMC7v0DILTZsQWHbBMZ71QGFSYEPRwMf7H2rAKYnzXMudQxukN5ZZNWM65MyzoD7mrodIA9ZmV73Z-I-Bnvcfq7sV0KV2D4FpqQ2UNSXPkNnugkcP_P3B4ljON/s16000/Blueberry_Scone.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;"> Eggless Blueberry Lemon Scones</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Desserts</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Western</span><br />
<span itemprop="keywords" style="display: none;">Eggless Blueberry Scones,Blueberry scones, Blueberry Lemon Scones,Eggless Blueberry Lemon Scones</span>
<span itemprop="description" style="display: none;">Blueberry Scones, a buttery and melt in your mouth delicious scones with a hint of lemon flavor.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">All purpose flour - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Blue berries - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cold Butter - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1/3 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Sugar - 3 tbsp </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Baking powder - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Lemon zest - 1/2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Lemon juice - 1tbsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqD5Dw1vuWPiyyjFFrWrM6YjpJWHfaYrocnTvyD-CcXaVFO8WdryekHd3rca4LEPg4Vb6Hzf7rOjWwK1VjUff9m1qLbRDobDAsQvntnQPL3eLpymjzfuz-ZALQdlSg-UF-seDaDvMqI3R_Dril-4URudUr9elvEzIfO91Zzfhiuruzb3pTYaAFiLeZM8e/s885/Blueberry%20scones.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="885" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqD5Dw1vuWPiyyjFFrWrM6YjpJWHfaYrocnTvyD-CcXaVFO8WdryekHd3rca4LEPg4Vb6Hzf7rOjWwK1VjUff9m1qLbRDobDAsQvntnQPL3eLpymjzfuz-ZALQdlSg-UF-seDaDvMqI3R_Dril-4URudUr9elvEzIfO91Zzfhiuruzb3pTYaAFiLeZM8e/s16000/Blueberry%20scones.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven @420F.</span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First take the milk in a cup and add the lemon juice in it, it will slightly curdle and become a buttermilk in a 10 mins. If you have butter milk, then skip this step and use the buttermilk directly in the dough.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmOHucoIUkqw4U5G3oVpypRC_VzHpfZafQcUcueY2MGJb0cLNnGaZlmDnJCVajMqEO5QffVObDgRQQfZjPooKj-pn8BRPxtQ1kVHgygJEvklDTAVp1Sw8LAC3jaNBAxHv2zVVSAmFrC-FaHy0NYpo1I5JxNpIhZn96Btr0freQrGaIJ9Ohj5YkbZgZb1u/s640/Blueberry_Scones_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmOHucoIUkqw4U5G3oVpypRC_VzHpfZafQcUcueY2MGJb0cLNnGaZlmDnJCVajMqEO5QffVObDgRQQfZjPooKj-pn8BRPxtQ1kVHgygJEvklDTAVp1Sw8LAC3jaNBAxHv2zVVSAmFrC-FaHy0NYpo1I5JxNpIhZn96Btr0freQrGaIJ9Ohj5YkbZgZb1u/s16000/Blueberry_Scones_1.png" /></a></div></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">In an another wide bowl, take the flour and then add the small cube size butter into it. With your fingers, gently incorporate the butter into the flour.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsy8nAhclzsLr5OsfarOu3rcGDp7CxV4jnKnt0Rgiu-6_mOgP0VKBDLZPgrpJ-NwPhGAkjDvso7sakj6wQQQ8zS96ETzX8eJv7lfAz45iJ_exi8SqBcHcvZvdNLLKwMZGdoWDFpK6On6a56Jwkz5ix1t-_UAJnNvNUVLwjuCO1YEjPotYl40AqFfvxYUX/s640/Blueberry_Scones_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsy8nAhclzsLr5OsfarOu3rcGDp7CxV4jnKnt0Rgiu-6_mOgP0VKBDLZPgrpJ-NwPhGAkjDvso7sakj6wQQQ8zS96ETzX8eJv7lfAz45iJ_exi8SqBcHcvZvdNLLKwMZGdoWDFpK6On6a56Jwkz5ix1t-_UAJnNvNUVLwjuCO1YEjPotYl40AqFfvxYUX/s16000/Blueberry_Scones_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the sugar, salt, lemon zest, baking powder and blue berries into the flour. Mix them well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOm2DH_Jufqr2UztfvUAnkgNmxfnM5ZEOOuITwP0fqOopGCj2e9vj02d1u4NBgDX39oG4rN0FmaIwxm0OkHOLnHRbmmodKVpJf9y7oe4M3YD033KurxRDPQ2Gb7q310prUNbtFk1rWya4j_3T1aQ8OLNt09uSJA-ebw2DtksNDZ5biwNLJiGsorBVlY_b/s640/Blueberry_Scones_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOm2DH_Jufqr2UztfvUAnkgNmxfnM5ZEOOuITwP0fqOopGCj2e9vj02d1u4NBgDX39oG4rN0FmaIwxm0OkHOLnHRbmmodKVpJf9y7oe4M3YD033KurxRDPQ2Gb7q310prUNbtFk1rWya4j_3T1aQ8OLNt09uSJA-ebw2DtksNDZ5biwNLJiGsorBVlY_b/s16000/Blueberry_Scones_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Finally add the buttermilk and gather together as a dough. Don't knead the dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskNHZBpKSJ_h2IeOuLj8ezS0XLoJ0pueIFvkqYDvdVqFYIKaYSrcaLCcttO9QHnLadbEbbXV28RbV0ADgGeIJzKhYigzP8QUTfIr5n0aMkwoyPvfvnTNyE1w-egmNV_YI_GPCLt7IIX2RvDKVcwAbkjB6LbOgZiNFCItJTQ4IoU1jfJgoWShfyDVtGjls/s640/Blueberry_Scones_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskNHZBpKSJ_h2IeOuLj8ezS0XLoJ0pueIFvkqYDvdVqFYIKaYSrcaLCcttO9QHnLadbEbbXV28RbV0ADgGeIJzKhYigzP8QUTfIr5n0aMkwoyPvfvnTNyE1w-egmNV_YI_GPCLt7IIX2RvDKVcwAbkjB6LbOgZiNFCItJTQ4IoU1jfJgoWShfyDVtGjls/s16000/Blueberry_Scones_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Use the cookie cutter, cut them in to rounds and place it on the parchment lined baking tray.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdJWYWrnrS3JA8_djP0o-ID6cslb02vjuyJwWsCb96T7L1eRAmQ0EjFixVr8WxS-BrUQduOLgTrlCLjxqc3RaGmxPkppKB6oGKrhDArklLVrU3nZbg76S1Y5roNk9zrczms74kZKBirn7Aj6834MKwQ9MSWvfyjWENRgIvX_XMLPxQ75WzvSFtilgeNND/s640/Blueberry_Scones_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdJWYWrnrS3JA8_djP0o-ID6cslb02vjuyJwWsCb96T7L1eRAmQ0EjFixVr8WxS-BrUQduOLgTrlCLjxqc3RaGmxPkppKB6oGKrhDArklLVrU3nZbg76S1Y5roNk9zrczms74kZKBirn7Aj6834MKwQ9MSWvfyjWENRgIvX_XMLPxQ75WzvSFtilgeNND/s16000/Blueberry_Scones_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Brush the top of the scone with the milk and bake the scones in the preheated oven for 15-20 mins @ 420 F or until the bottom is slightly brown.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xrt1jTUzgu7OAIt69EItm-1ky-ofG6e5U5QBPLShwzcx5Go6KzuPv-NXy0Bp4bu4Um9MDlHjai9hPw7P3t9Uhinz9YEcT-mM-3st2HhjK7lFjhFKRNd3BsNOThV-NWmPj4AUG3_f5lIMm3-Oc0u3ogdtLZNQhG1UAYkaWAAYUH1CTiKjyQT43uGOXCKs/s640/Blueberry_Scones_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xrt1jTUzgu7OAIt69EItm-1ky-ofG6e5U5QBPLShwzcx5Go6KzuPv-NXy0Bp4bu4Um9MDlHjai9hPw7P3t9Uhinz9YEcT-mM-3st2HhjK7lFjhFKRNd3BsNOThV-NWmPj4AUG3_f5lIMm3-Oc0u3ogdtLZNQhG1UAYkaWAAYUH1CTiKjyQT43uGOXCKs/s16000/Blueberry_Scones_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Blueberry Scones are ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2021/02/mini-apple-turnovers-with-puff-pastry.html">Related : How to make Apple Turnovers</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-VMbB0mf0c9WJCsW6xfnHpRoyfEcdjV9wzfGM0scR_D_JgECPI008toBtUNT-cjDhDV2FSwdXI7k5syhKrp1q7Pbx_Sv04AQN5pm0D5seRR07qP6TD40iTYi7QZiPJ3RKYtwdtrAyx3nuw8b8dmBaZ86E7eJpLnSTb-pPnMZZMFkOdmw3jwKmV58DSEg/s640/Scones%20with%20blueberries.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="521" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-VMbB0mf0c9WJCsW6xfnHpRoyfEcdjV9wzfGM0scR_D_JgECPI008toBtUNT-cjDhDV2FSwdXI7k5syhKrp1q7Pbx_Sv04AQN5pm0D5seRR07qP6TD40iTYi7QZiPJ3RKYtwdtrAyx3nuw8b8dmBaZ86E7eJpLnSTb-pPnMZZMFkOdmw3jwKmV58DSEg/s16000/Scones%20with%20blueberries.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes:</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">If you like more sweetness, sprinkle a little bit of granulated sugar on top before baking.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KmZNyLWrAiPOx05ov8ZC_hh9DcSDQ8xxTV4QUtFxK62kyGQENZc9OEDVyfxITh07vqLCatD9FvxQ-NxpaNRi77fDmhtdYQo8_-ICza77ghs0Xf9JWTTEfIRfwt5bMr40qvbZUXV5eR1pZvkWsn0E2AZGWeckqGtPbN4RwpxnMeQc5XJG6TxlZR_1XPPc/s640/Blueberry-Scones.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="521" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KmZNyLWrAiPOx05ov8ZC_hh9DcSDQ8xxTV4QUtFxK62kyGQENZc9OEDVyfxITh07vqLCatD9FvxQ-NxpaNRi77fDmhtdYQo8_-ICza77ghs0Xf9JWTTEfIRfwt5bMr40qvbZUXV5eR1pZvkWsn0E2AZGWeckqGtPbN4RwpxnMeQc5XJG6TxlZR_1XPPc/s16000/Blueberry-Scones.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-1312494430913122872023-09-13T12:27:00.001-05:002023-09-13T12:29:14.259-05:00Palapazham Kozhukattai | Jackfruit Kozhukattai<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Palapazham Kozhukattai / Chakka Kozhukattai, a delicious stuffed kozhukattai made with the jackfruit & coconut filling. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">I'm a big fan of jackfruit and whenever i see a jackfruit at the grocery store(which is very rare here in Canada), without a second thought, i would pick it up. I like to eat jackfruit as it is, so making dishes with jackfruit is very rare in my kitchen. </span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOVw3K9XeGEJJIS-jMtzox22zbBW20qzLid_MMtAO0NkFcrh71Zmahb1uvvhs9SqaDhbOd1zTwrDmqg-bzMTJitqfyoHDK4SjA9kkAX_SUDWj2iWsZ3TnEKSK3UTg7FZJ1AWzs5QW13zK6myTYpdry6Qm59U6oDhinVZHQnsO1pIuby-CDZ7hq11fh6UB/s640/Palapazham%20kozhukattai.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOVw3K9XeGEJJIS-jMtzox22zbBW20qzLid_MMtAO0NkFcrh71Zmahb1uvvhs9SqaDhbOd1zTwrDmqg-bzMTJitqfyoHDK4SjA9kkAX_SUDWj2iWsZ3TnEKSK3UTg7FZJ1AWzs5QW13zK6myTYpdry6Qm59U6oDhinVZHQnsO1pIuby-CDZ7hq11fh6UB/s16000/Palapazham%20kozhukattai.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;">One day, the jackfruit that i got was very less sweet so it was sitting in the refrigerator for a few days without anyone touching it, hence i had thought of making this kozhukattai which i knew from a friend. To my surprise, it was so good and i simply love the jackfruit flavor in the kozhukattai. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">From then onwards, this kozhukattai became a regular in my kitchen. If you too like jackfruit flavor, then definitely give a try on this delicious kozhukattai.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b4i4k8Ne_5U3nZZ2P7doN0FH-YSG0Zh0F7IozhQNsMMWXQaWruQUI2ySW9ua6w8vV__1_ccTxq7mZKi0IEvpi7LGcKsK_xV9jH4vSHxcIZwLdzFBq2h29uQ-YRJIX4Y86HtNo5vO5xebJzONXbbglGzJmSL_NC2CHSSMCsSTZuS18LwRo00GAzDevFux/s640/Palapazham-Kozhukattai.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="485" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b4i4k8Ne_5U3nZZ2P7doN0FH-YSG0Zh0F7IozhQNsMMWXQaWruQUI2ySW9ua6w8vV__1_ccTxq7mZKi0IEvpi7LGcKsK_xV9jH4vSHxcIZwLdzFBq2h29uQ-YRJIX4Y86HtNo5vO5xebJzONXbbglGzJmSL_NC2CHSSMCsSTZuS18LwRo00GAzDevFux/s16000/Palapazham-Kozhukattai.jpg" /></a></div><div><br /></div><div><span style="font-family: arial;">Before moving on to the recipe, let's see some FAQs about the mothagam in general.</span></div><div><span style="font-family: arial;"><br /></span></div><div><b style="font-family: arial;">Why can't I shape the modak / mothagam ?</b></div><div><span style="font-family: arial;">Dough consistency is the key to making modak shapes easily. There are a couple of things to be taken care of for making the dough. Those are </span></div><div><ul><li><span style="font-family: arial;">Rice flour should be fine enough such that adding hot water into the flour makes it almost cooked. </span></li><li><span style="font-family: arial;">Almost cooked rice flour is pliable and easy to make shapes. Otherwise you can't make shapes and the dough would be easily breakable. </span></li><li><span style="font-family: arial;">Water should be boiled for making the dough.</span></li><li><span style="font-family: arial;">Grease your hands well to avoid the dough sticking to your hands while shaping.</span></li><li><span style="font-family: arial;">If you're a beginner, buy a modak/mothagam mold, it will do your job a lot easier. </span></li></ul><span style="font-family: arial;"><b>Why do my modak/mothagam get cracked after steaming?</b></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Steaming for a longer time would make the modak crack on the outer layer. Since the dough is almost cooked already, there is no need to cook for a longer time. Just 5-7 mins of steaming is enough. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU89o0beoXSy4kIDyZDleB64B76MBaiVrxlYbLO294aU7g3OUe2yIp40uLz5Hj97NZOt7eMoybgTvTqy_zYqr5NgDKzu5GOrFEydgKsXd_I7hGTN0N7BP8F_VcoAPNkr1S-cB209vfSMt6DUgCOZLht4PDVoT711UkTNuVy_8dX8y2tOwobOuTDKc2hptC/s640/Jackfruit_Kozhukattai.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="557" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU89o0beoXSy4kIDyZDleB64B76MBaiVrxlYbLO294aU7g3OUe2yIp40uLz5Hj97NZOt7eMoybgTvTqy_zYqr5NgDKzu5GOrFEydgKsXd_I7hGTN0N7BP8F_VcoAPNkr1S-cB209vfSMt6DUgCOZLht4PDVoT711UkTNuVy_8dX8y2tOwobOuTDKc2hptC/s16000/Jackfruit_Kozhukattai.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Palapazham Kozhukattai | Jackfruit Kozhukattai</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">15 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">3 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Palapazham Kozhukattai, chakka kozhukkatai, jackfruit kozhukattai,Jackfruit recipes, Kozhukattai recipe</span>
<span itemprop="description" style="display: none;">Palapazham Kozhukattai / Chakka Kozhukattai, a delicious stuffed kozhukattai made with the jackfruit and coconut filling.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><b>For outer layer</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Rice flour - 1/2 cup</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Sesame oil - 1/2 tsp</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Salt - a pinch</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Boiling water - little less of 1/2 cup</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>For Stuffing/Pooranam</b></span></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Jackfruit - 7</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Jaggery - 1/3 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Grated Coconut - 1/2 cup</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWR5Iwodf9iknq7-H26AzdacIkwbI3zWSmCfPSpqDtTWxmxqpw9YOSqPBQUd6z6UfIJN2hLtDZAUREBs1DwEJMFPZ7-ZP0H9pXpEmZPW5WQrNkCxpvPG68ly9pHYhDZN4Bm2fAs-pRy5-8_2v4jjI5oG78R3dVwlOzGd_Y14JLZAyVC-wfs9X2lNbPCAh/s640/Jackfruit-Kozhukattai.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="504" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWR5Iwodf9iknq7-H26AzdacIkwbI3zWSmCfPSpqDtTWxmxqpw9YOSqPBQUd6z6UfIJN2hLtDZAUREBs1DwEJMFPZ7-ZP0H9pXpEmZPW5WQrNkCxpvPG68ly9pHYhDZN4Bm2fAs-pRy5-8_2v4jjI5oG78R3dVwlOzGd_Y14JLZAyVC-wfs9X2lNbPCAh/s16000/Jackfruit-Kozhukattai.jpg" /></a><b>Procedure
</b></span><div><span style="font-family: arial;"><b><br /></b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First let's make the stuffing/pooranam. Take the jackfruit and remove the seeds and place it on the steamer basket and steam it for 3-4 mins until they are soft.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqxlW3nn6gsFk-DOSK1AmIdI-nZv-SWas8Fy3oNl8O52FipB9qQ7YbzCAzbGuY0ewXyPoZVeZiaGSyQ6UiPUcuGcLiau3KiwPi8_lJ2aVAoC3nj7nV7cFE2J3yMScBvSwqrQT8aLs0NDwPd6MUtU0ijPVB9SLqLL5EQwwlpFj38zeiugiowF4juqP_FKx/s640/Jackfruit%20Kozhukattai_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqxlW3nn6gsFk-DOSK1AmIdI-nZv-SWas8Fy3oNl8O52FipB9qQ7YbzCAzbGuY0ewXyPoZVeZiaGSyQ6UiPUcuGcLiau3KiwPi8_lJ2aVAoC3nj7nV7cFE2J3yMScBvSwqrQT8aLs0NDwPd6MUtU0ijPVB9SLqLL5EQwwlpFj38zeiugiowF4juqP_FKx/s16000/Jackfruit%20Kozhukattai_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Let them cool a bit and grind into smooth puree. In a sauce pan, add the jackfruit puree, coocnut and jaggery. Give a quick mix.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfdomtEIGrstctHJAk_eCzb9UfJR7901DZp0i06izkt2pQHcOzl-BpvgYUU8TsaTngab8zwfYGKpi96Cmk34YiZl_8sVtrm4Bh9LXKTJJ2RWGhW1Izsg19ypQLM9c7TAPA0nNBrYAiQ_hFip6tYtNvjfbw_WJtFJZAC7f1kEjfhDkA_FHWVgs9iJGb0W1/s640/Jackfruit%20Kozhukattai_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfdomtEIGrstctHJAk_eCzb9UfJR7901DZp0i06izkt2pQHcOzl-BpvgYUU8TsaTngab8zwfYGKpi96Cmk34YiZl_8sVtrm4Bh9LXKTJJ2RWGhW1Izsg19ypQLM9c7TAPA0nNBrYAiQ_hFip6tYtNvjfbw_WJtFJZAC7f1kEjfhDkA_FHWVgs9iJGb0W1/s16000/Jackfruit%20Kozhukattai_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Turn on the heat and cook the mixture till it leaves the sides of the pan. Let it cool down completely.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6K6L5n3IddWpw1y1UCY-2JfXgDK8z06D_TnTY0OZtTU5Nj8F-cSpJoA3qAj8QkVEVcocg2EIKRl1N5pBtB4x5753ZQs4_o_uoXGukos70jaW0bUl-4iKf9gEl5wjt1if8VM3czvqTLErt-RDZRHTMeUSpEejMdcY1IwcWlgPz0bHxY4wAxfAaoTYVqVJ/s640/Jackfruit%20Kozhukattai_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6K6L5n3IddWpw1y1UCY-2JfXgDK8z06D_TnTY0OZtTU5Nj8F-cSpJoA3qAj8QkVEVcocg2EIKRl1N5pBtB4x5753ZQs4_o_uoXGukos70jaW0bUl-4iKf9gEl5wjt1if8VM3czvqTLErt-RDZRHTMeUSpEejMdcY1IwcWlgPz0bHxY4wAxfAaoTYVqVJ/s16000/Jackfruit%20Kozhukattai_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Now, for the outer layer, take the flour in a bowl, add sesame oil and salt. Give a good mix. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWXZZ912kNf5413B-0nQbG7Ro028-e_uAh9JOuOFrGcxo4mXNS3biyeSmW6JXAeir1Ht81PJatIRL-jjkGb9lwo45s4iywPYUxtWSetTOtR8bSED5bT0YD0o1bF21F9yk4WdqJ1FwQGdRj-A2B-hyKDlK-qyT8CjtcV7TNwiYXlPbqs3RcIcSP5El5s2Z/s640/Jackfruit%20Kozhukattai_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWXZZ912kNf5413B-0nQbG7Ro028-e_uAh9JOuOFrGcxo4mXNS3biyeSmW6JXAeir1Ht81PJatIRL-jjkGb9lwo45s4iywPYUxtWSetTOtR8bSED5bT0YD0o1bF21F9yk4WdqJ1FwQGdRj-A2B-hyKDlK-qyT8CjtcV7TNwiYXlPbqs3RcIcSP5El5s2Z/s16000/Jackfruit%20Kozhukattai_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroekH08YhvefBRxeK7gLwdXhhV2jts3xx2zizfWrgX3XtGAHyVMzoBNGPXxmqC1jI_4n0CsB7408E7UwOcfqXVb6ImiwhG0QlUIrGMt3KJj3h0z_xlQsFqkGDsDrhFYPD5HdFdAskb1spkfcCgl8thtytcmPho7k5zR5IH0e8jUuTYy0Ql_qYX4vnKQz1/s640/Jackfruit%20Kozhukattai_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroekH08YhvefBRxeK7gLwdXhhV2jts3xx2zizfWrgX3XtGAHyVMzoBNGPXxmqC1jI_4n0CsB7408E7UwOcfqXVb6ImiwhG0QlUIrGMt3KJj3h0z_xlQsFqkGDsDrhFYPD5HdFdAskb1spkfcCgl8thtytcmPho7k5zR5IH0e8jUuTYy0Ql_qYX4vnKQz1/s16000/Jackfruit%20Kozhukattai_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Take a small portion of dough and make a smooth ball. Grease your hand with oil and then gently press the dough with your finger and form a small disc. Fill the disc with the pooranam/jackfruit stuffing. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWi_3b2xEDDpl6q3TYsXOrBUmymdfHovzQ4HLNYkkAJ8mW2F9jL98DUmN7aiVuE0O7XFkDbxfFjO4jeKpNAYaBKBuXE7iH9AvA2BdDo1P37KDAfelNN0526_uNgZdXh2PiCfL0YYYHT7-BNFKXrOa-Vd9GtQaF7BZSfuUNpo6duxN-1ZqGBjMDEkm-pRa/s640/Jackfruit%20Kozhukattai_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWi_3b2xEDDpl6q3TYsXOrBUmymdfHovzQ4HLNYkkAJ8mW2F9jL98DUmN7aiVuE0O7XFkDbxfFjO4jeKpNAYaBKBuXE7iH9AvA2BdDo1P37KDAfelNN0526_uNgZdXh2PiCfL0YYYHT7-BNFKXrOa-Vd9GtQaF7BZSfuUNpo6duxN-1ZqGBjMDEkm-pRa/s16000/Jackfruit%20Kozhukattai_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next close the edge and then pinch on the edges to form a nice rim. Place it on the steamer basket and steam it for 4-5 mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6J1_TfeQKY_K69g3048Gfs33h5m6RLyq7v1F0mBPaSnmnFKB5VLuXAezj1sfscL18GAqNVOgBcukbSr8wLfTehXR2QpFsww9j41iooIFDQKEo2AXshJSPMrVRqxN_V2JyuQepSMM98hrFYFY837sRf6aPoQ1QhGmsPe8sMLdVjXcGrRNTuAzGw9haLPk/s640/Jackfruit%20Kozhukattai_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6J1_TfeQKY_K69g3048Gfs33h5m6RLyq7v1F0mBPaSnmnFKB5VLuXAezj1sfscL18GAqNVOgBcukbSr8wLfTehXR2QpFsww9j41iooIFDQKEo2AXshJSPMrVRqxN_V2JyuQepSMM98hrFYFY837sRf6aPoQ1QhGmsPe8sMLdVjXcGrRNTuAzGw9haLPk/s16000/Jackfruit%20Kozhukattai_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Jackfruit Kozhukattai / Palapazham Kozhukattai is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2019/09/chakka-pradhaman-jackfruit-payasam.html">Related : How to make Jackfruit Payasam / Chakka pradaman</a></span></h3><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TGbQTXSHo8RmLw05bxY03TLpqx5jEtcZPKPqHP0SqXiYK6Tj4dYkuCwakLo_AwRgJTZPLy59WxyszmdMHJdkffTyfb98Z-PRiUsYwaePlj56OjU3L1Fitr8IqqQ2FU-oBGEcBniAaB7sYyMfmq6vZMf8bk3D3Yv_zUi0SwlH3IBMAeW_GRX7OpmguvYN/s640/Jackfruit%20Kozhukattai.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="557" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TGbQTXSHo8RmLw05bxY03TLpqx5jEtcZPKPqHP0SqXiYK6Tj4dYkuCwakLo_AwRgJTZPLy59WxyszmdMHJdkffTyfb98Z-PRiUsYwaePlj56OjU3L1Fitr8IqqQ2FU-oBGEcBniAaB7sYyMfmq6vZMf8bk3D3Yv_zUi0SwlH3IBMAeW_GRX7OpmguvYN/s16000/Jackfruit%20Kozhukattai.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Depends on the sweetness of the jackfruit, you may need more or less of jaggery.</span></li><li><span style="font-family: arial;">Sesame oil gives great flavor to the outer dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBP0W4NUjM1tQKk0zAH1yrWd9NyoqgPG_7anNvC3j2qCUhYsztojzlsJytB-aR5uYBt7j8cduOAqh4WYQ6GzAUZJXEnyX2FGmNHqSTWiroyzHrNZ3k5VclMijWVfdAyj8QCKqUytj-yw4YE5kq8zPVFnWjjtYTRm8zUqJtxP47K2SzZGRePZ_-3bqqvzVl/s640/Palapazham%20Poorna%20Kozhukattai.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="557" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBP0W4NUjM1tQKk0zAH1yrWd9NyoqgPG_7anNvC3j2qCUhYsztojzlsJytB-aR5uYBt7j8cduOAqh4WYQ6GzAUZJXEnyX2FGmNHqSTWiroyzHrNZ3k5VclMijWVfdAyj8QCKqUytj-yw4YE5kq8zPVFnWjjtYTRm8zUqJtxP47K2SzZGRePZ_-3bqqvzVl/s16000/Palapazham%20Poorna%20Kozhukattai.jpg" /></a></li></ul></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-48527948132258996202023-08-29T20:17:00.002-05:002023-08-29T20:21:58.043-05:00Thengai Payasam | Arisi Thengai Payasam<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Thengai Payasam, a delicious sweet recipe prepared with coconut and a little bit of rice. It's one of the payasam that i have learned recently and love it very much. </span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">When i came across this recipe online, i instantly knew that i would love this payasam because i'm such a huge fan of coconut based dishes. As expected, i love this payasam. Though the recipe has very basic ingredients but somehow they all work together and make such a spoon licking delicious payasam.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you love coconut flavor as like me or simply you want a different payasam recipe to satisfy your sweet cravings, then i would highly recommend to give a try on this amazing Thengai Payasam.<br /></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplIq1yEEKOzka_Yzllkc6EecdlRa_4DtsDRPbe_adabKkBdIKc5gaUIlBeAFuqvCHbyS9NCgYBSJodLQ0Mgp1OUdW_7x4SBSzRqddf8YeVnbZ7s8YypJnS2zBLo8OvxuqngBS5V8D_T4KoBhrvgMfQeeuCSQD9p7JbpwALRYzgfFSVfPa9jNLyu0728KE/s668/Thengai_Payasam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplIq1yEEKOzka_Yzllkc6EecdlRa_4DtsDRPbe_adabKkBdIKc5gaUIlBeAFuqvCHbyS9NCgYBSJodLQ0Mgp1OUdW_7x4SBSzRqddf8YeVnbZ7s8YypJnS2zBLo8OvxuqngBS5V8D_T4KoBhrvgMfQeeuCSQD9p7JbpwALRYzgfFSVfPa9jNLyu0728KE/s16000/Thengai_Payasam.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><h3 style="text-align: left;"><span style="font-family: arial;">Coconut</span></h3><div><span style="font-family: arial;">For this payasam, i have used the fresh coconut. But you can use the frozen grated coconut that are available in the market. Whatever you are using, make sure that the coconut is fresh because that's key for the taste and the flavor in this payasam. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Rice </span></h3><div><span style="font-family: arial;">Adding rice gives the thicker texture to the payasam. Basmati rice flavor really elevates the flavor and taste of the payasam. But i tried this payasam with regular cooking rice too in the past and it tastes equally good. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Jaggery </span></h3><div><span style="font-family: arial;">The color of the payasam solely depends on the jaggery color. Use paagu vellam or yellow colored jaggery for the vibrant color payasam. I have used brown colored jaggery so the color is a bit dull.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Like many payasam, this one too tends to thicken when it's cooled down, so switch off the flame when it's a bit runny than the required consistency.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now let's check out on how to make this delicious payasam.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl2fWXiEUFv_r-ypH-B1TmmSLjq25V3Wd_Qypn-WNUhuyJmzRel-tuGdhnWFh7ypcT-5lfm8a44bpTUOTX_ni6nvT4MWv7VQZILGj7jEJaLUR72fQAzbhYn_d8B-99kWJ_pu8BBm5AHEofaVR3o16yH5tC1fVwkST0E1DqCQ-BAamNR6qq6rrpnEmRE1X/s790/Thengai%20Payasam.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="790" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl2fWXiEUFv_r-ypH-B1TmmSLjq25V3Wd_Qypn-WNUhuyJmzRel-tuGdhnWFh7ypcT-5lfm8a44bpTUOTX_ni6nvT4MWv7VQZILGj7jEJaLUR72fQAzbhYn_d8B-99kWJ_pu8BBm5AHEofaVR3o16yH5tC1fVwkST0E1DqCQ-BAamNR6qq6rrpnEmRE1X/s16000/Thengai%20Payasam.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Thengai Payasam | Arisi Thengai Payasam</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Thengai Payasam, Coconut Payasam, Arisi Thengai Payasam</span>
<span itemprop="description" style="display: none;">Thengai Payasam, a delicious sweet recipe prepared with coconut and a little bit of rice.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Grated Coconut - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Basmati Rice - 1 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Jaggery - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom powder - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 1 tsp</span><span itemprop="recipeIngredient" style="font-family: arial;">Cashew - 5 </span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIJ7mawmPye8yi9JzujHqwTFf4ecGmDgwk5JVyGGmOTKgMbSg__XHcRfXNXTUCqioa3d2uAY_fuEg7QWJMsicUolA-_FsuI4OHkvg5k8v8YSBiqvCU5a4CsKWTaMPJaX1cltR0WGmldUuLKbEUJv0bGyKGbASFPL4ZKrkkq2N1RKXNwokbXzqX2RWpDb3/s755/Coconut%20Payasam.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="755" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIJ7mawmPye8yi9JzujHqwTFf4ecGmDgwk5JVyGGmOTKgMbSg__XHcRfXNXTUCqioa3d2uAY_fuEg7QWJMsicUolA-_FsuI4OHkvg5k8v8YSBiqvCU5a4CsKWTaMPJaX1cltR0WGmldUuLKbEUJv0bGyKGbASFPL4ZKrkkq2N1RKXNwokbXzqX2RWpDb3/s16000/Coconut%20Payasam.jpg" /></a></span>
<div><span style="font-family: arial;"><b>Procedure
</b></span></div>
<div itemprop="recipeInstructions"><span style="font-family: arial;">Heat the pan, add the coconut and rice, roast till they are aromatic. Let it cool a bit.<br /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxH4UeDp50WGImlDOVD-G0oOkkPU1XWKDk77YCuy9yLhSZcotZ5jMIY3lQ71nyRfTkV99S8XCkSVXeFFrM8Svmdsa7AVaSQWdFzfwqGOZqwP_IzgF5XnYX6BmLklkDOJOkXFBCw0qOKQUzqw-05_rQv3rGm8SAUCcxyU49JlRldzou-PK3ToN2EvJvFMR/s640/Thengai_Payasam_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxH4UeDp50WGImlDOVD-G0oOkkPU1XWKDk77YCuy9yLhSZcotZ5jMIY3lQ71nyRfTkV99S8XCkSVXeFFrM8Svmdsa7AVaSQWdFzfwqGOZqwP_IzgF5XnYX6BmLklkDOJOkXFBCw0qOKQUzqw-05_rQv3rGm8SAUCcxyU49JlRldzou-PK3ToN2EvJvFMR/s16000/Thengai_Payasam_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Add it in the mixie jar and grind into coarse mixture. Next in a sauce pan, bring the water into boil and then add the coarse coconut-rice mixture. Let it cook till the rice is soft.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LjPEFOZ6fT0mLoodeipmCUQgwHhZeeWXmIFUD3JPZOSoFZASXi_cvQ3wZb_EtO0PsrA1Lz9N-vymORzwdQPSweeIRMIvLTtHiw523uxHQfObEJhe_oStbjQ5VzX_z3ZqvS6VPYQAEKhB2lCzlG_S0JHONGRl1e6dOewXZ9RYyoKrg8pwEEJDtQ7g7Vp2/s640/Thengai_Payasam_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LjPEFOZ6fT0mLoodeipmCUQgwHhZeeWXmIFUD3JPZOSoFZASXi_cvQ3wZb_EtO0PsrA1Lz9N-vymORzwdQPSweeIRMIvLTtHiw523uxHQfObEJhe_oStbjQ5VzX_z3ZqvS6VPYQAEKhB2lCzlG_S0JHONGRl1e6dOewXZ9RYyoKrg8pwEEJDtQ7g7Vp2/s16000/Thengai_Payasam_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">In the mean time, in an another sauce pan, add the jaggery and a couple of tbsp of water, heat it until the jaggery melts completely. Strain the jaggery syrup and keep it ready.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oPLbg2e4Z9DUmeV_-3web_wnvvEhTFBglUv_cSkDJwvQmZthvdLB6hlIdmfNXI_X7wTQXGp1CHckWdtcieJQaGxhsrU06dhSwIqxxwGA1neQBJWgGqfcYy_bq1lWmvHTCXXAIQnfQmGj3dRl1UpX2mMGXvq5I7Teu4PmZpidt_c6hZAPECjyjkrE2vk_/s640/Thengai_Payasam_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oPLbg2e4Z9DUmeV_-3web_wnvvEhTFBglUv_cSkDJwvQmZthvdLB6hlIdmfNXI_X7wTQXGp1CHckWdtcieJQaGxhsrU06dhSwIqxxwGA1neQBJWgGqfcYy_bq1lWmvHTCXXAIQnfQmGj3dRl1UpX2mMGXvq5I7Teu4PmZpidt_c6hZAPECjyjkrE2vk_/s16000/Thengai_Payasam_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the rice is well cooked, add the jaggery syrup and boil it for a couple of minutes.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWGLLxypxvn3Ld1KY3bb0xXL_PBFsuTiw89ouHMBoYLRGcvnKfoDfibE9SEo7cOIAfhFRy4t7ZNvR_VK8svIl4ve-buV4DETLMIc_o0FIMFoJ9BYDQAqG2KezItbnsWn96kfw3XP6f6MlLhFvnL5h12zP4drRjW30qffCk8yCvTfFVazZ9MLwlUs_vk6a/s640/Thengai_Payasam_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWGLLxypxvn3Ld1KY3bb0xXL_PBFsuTiw89ouHMBoYLRGcvnKfoDfibE9SEo7cOIAfhFRy4t7ZNvR_VK8svIl4ve-buV4DETLMIc_o0FIMFoJ9BYDQAqG2KezItbnsWn96kfw3XP6f6MlLhFvnL5h12zP4drRjW30qffCk8yCvTfFVazZ9MLwlUs_vk6a/s16000/Thengai_Payasam_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;"> Next add the milk and give a quick stir. In an another pan, fry the cashew in ghee .</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsluMzLH7LrvIHDHs3RN6qRIlisXluyyguBVmsreiBRZuAJyAFPCUNd4KWkzHEpxRsaD1yHvDdIgCwjwz8Vo702hWUqoEJTct4-933d2HQSD04XEYJZi97ef9-kcHpZpMsqzTsqv8nfuAbSz93CdKqH8Gc2LQseCcmAfpHzO3nRCPQZUr7Enl_v_0Zoc_2/s640/Thengai_Payasam_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsluMzLH7LrvIHDHs3RN6qRIlisXluyyguBVmsreiBRZuAJyAFPCUNd4KWkzHEpxRsaD1yHvDdIgCwjwz8Vo702hWUqoEJTct4-933d2HQSD04XEYJZi97ef9-kcHpZpMsqzTsqv8nfuAbSz93CdKqH8Gc2LQseCcmAfpHzO3nRCPQZUr7Enl_v_0Zoc_2/s16000/Thengai_Payasam_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Finally add the cardamom powder, fried cashew, give a gentle mix and switch off the flame.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAEDwapVoYkrhMHTnwRo4RWXKcKVnCJNT9B4AnLSDJHvCIA9d28RD03In2zdn34zX9oi1xhMNtBtyWehAEcc08lwHGdS9WY5AWt6z_Yg_GdPH8dVrmKj8uTzE12BT5bMW0DgXknkECbAn_TAf1GyDEQ_8h1N1emtBHzwa_RQzpxyj0KHNu-anC89Wti9D/s640/Thengai_Payasam_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAEDwapVoYkrhMHTnwRo4RWXKcKVnCJNT9B4AnLSDJHvCIA9d28RD03In2zdn34zX9oi1xhMNtBtyWehAEcc08lwHGdS9WY5AWt6z_Yg_GdPH8dVrmKj8uTzE12BT5bMW0DgXknkECbAn_TAf1GyDEQ_8h1N1emtBHzwa_RQzpxyj0KHNu-anC89Wti9D/s16000/Thengai_Payasam_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Delicious Thengai Payasam is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2015/02/paruppu-payasammoong-dal-payasam.html">Related:How to make Paruppu Payasam</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnplk0wkqpK66glOf561cK-kttlP9c_nDXjgbn7YmqD8SXnMzCc-IS_6WfvyvsZuKxaLv1KZl0OwqcFzPp5DeYt6n1xivJWCtHf4qA1NBzA33h3K1rpTANZ3SeZjLsbfjzbXEM2TsmpI5CtIdc2EtYocoh_LWuZqMxFFfO54TdaV7v8bWKqI1qQ4P1Z0Z7/s640/Coconut_Payasam.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="580" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnplk0wkqpK66glOf561cK-kttlP9c_nDXjgbn7YmqD8SXnMzCc-IS_6WfvyvsZuKxaLv1KZl0OwqcFzPp5DeYt6n1xivJWCtHf4qA1NBzA33h3K1rpTANZ3SeZjLsbfjzbXEM2TsmpI5CtIdc2EtYocoh_LWuZqMxFFfO54TdaV7v8bWKqI1qQ4P1Z0Z7/s16000/Coconut_Payasam.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">I have used Basmati rice in this payasam, but any cooking rice works fo this recipe.</span></li><li><span style="font-family: arial;">Instead of dairy milk, coconut milk can also be used.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-kv8pjN4CHYLIxcJtLL3aevXmenwzZSGMK3dJ0cGQZ4s3LIhcw8Vx_ts4YuoCPDzBiGdgj5hv2w62gz-EjqdDyi1qDoxT7aVnMupZD_HVESqXR20qPRkYrSIWmCI3OSqvNJfVe8T-WPh-FVJWfOn-73IiklQyTvSo5JAFFgonyJ94rJj2ENg-pNS4zlG/s790/Thengai-Payasam.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="790" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-kv8pjN4CHYLIxcJtLL3aevXmenwzZSGMK3dJ0cGQZ4s3LIhcw8Vx_ts4YuoCPDzBiGdgj5hv2w62gz-EjqdDyi1qDoxT7aVnMupZD_HVESqXR20qPRkYrSIWmCI3OSqvNJfVe8T-WPh-FVJWfOn-73IiklQyTvSo5JAFFgonyJ94rJj2ENg-pNS4zlG/s16000/Thengai-Payasam.jpg" /></a></li></ul></div><div><span style="font-family: arial;"><br /></span></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-17090290326328462952023-08-08T10:35:00.001-05:002023-08-08T10:36:15.959-05:00Mango Ladoo | Mango Coconut Ladoo<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Mango Coconut Ladoo, a delicious ladoo made with desiccated coconut and mango pulp. It's one of the easiest ladoo recipes to make within 10 mins. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">If you have followed me for a while, you might already know about my love for mangoes . It's really hard for me to reserve some mangoes to try any recipes because i simply love eating them as it is ! </span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">But i h</span></span><span style="font-family: arial;">ave been wanting to make this ladoo for a while, so this summer, i bought some extra mangoes on every grocery shopping with a hope of making these ladoos before mangoes are gone for this season. As a result, so far i have made these ladoos three times ! Yep, it's that much good and addictive ! </span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjFkrqthZtHMDuY7kt2j5Uxg3Fi3z1RzM8ly99R-Y1cC3KdS5k2YY8Zq8EI7BMEMhw-P3O-s22pYsSUAP26Z_8x3hXN4S4K_pU_5af7-IiQXYl-RHgXuTqE33Iw8X3-DTCKTg8t9-1OHtHtyyV8qoef6sGQJ3M64nzqERB-24Jks3PlEEVtYETTR7PoYd/s654/Mango_Ladoo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="654" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjFkrqthZtHMDuY7kt2j5Uxg3Fi3z1RzM8ly99R-Y1cC3KdS5k2YY8Zq8EI7BMEMhw-P3O-s22pYsSUAP26Z_8x3hXN4S4K_pU_5af7-IiQXYl-RHgXuTqE33Iw8X3-DTCKTg8t9-1OHtHtyyV8qoef6sGQJ3M64nzqERB-24Jks3PlEEVtYETTR7PoYd/s16000/Mango_Ladoo.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><h3 style="text-align: left;"><span style="font-family: arial;">Condensed Milk </span></h3><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">For this ladoo, i have used condensed milk for sweetness. It gives such a rich taste to the ladoo.</span></div><div><span style="font-family: arial;">Also depending on the sweetness of the mango, you may need more or less condensed milk.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">So start off with 1/3 of condensed milk. First mix coconut, mango pulp and condensed milk, give a quick taste and then add more condensed milk if needed.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Fresh Mango Vs Mango Pulp</span></h3><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">I have used fresh mango for this ladoo. But store bought mango pulp can also be used for this recipe. If you're using canned mango pulp, make sure to add less condensed milk because most of the canned mango pulp already has sugar in it. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make these delicious mango ladoo.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomS9Qiu7ekzdH06W3KAUlmggqwT0KrvwT3liOYlHveSSXr8RiwuxJ87w2YyShhFzDqTrZQ2KULxKCf8Wo_B-rZNvvJfVe6IPFE26y8KVofUfENgNOWkTxW7kcxC0feFkXBzC-GDvDbARJ5pornEaFTn9strK60wCHu1MuLNT_YlvLfY3aboHUEDbB9kPR/s640/Mango_Coconut_Ladoo.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="545" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomS9Qiu7ekzdH06W3KAUlmggqwT0KrvwT3liOYlHveSSXr8RiwuxJ87w2YyShhFzDqTrZQ2KULxKCf8Wo_B-rZNvvJfVe6IPFE26y8KVofUfENgNOWkTxW7kcxC0feFkXBzC-GDvDbARJ5pornEaFTn9strK60wCHu1MuLNT_YlvLfY3aboHUEDbB9kPR/s16000/Mango_Coconut_Ladoo.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Mango Ladoo | Mango Coconut Ladoo</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT10M" itemprop="cookTime">10 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">10 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Mango Ladoo, Mango Coconut Ladoo, Ladoo Recipes</span>
<span itemprop="description" style="display: none;">Mango Coconut Ladoo, a delicious ladoo made with desiccated coconut and mango pulp.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Mango pulp - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Desiccated Coconut - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Condensed milk - 1/3 -1/2 cup*</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom powder - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 1 tbsp</span></div><div style="text-align: left;"><span style="font-family: arial;"><i>* Depends on the mango sweetness, you can add more or less of condensed milk.</i></span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKUNtsT8NGR8FGgVps08r_dj_yIYzwuqFJ2S9_LQlM0Q4eHxlewCWEI-2i1YU1c4rZoM6yVMWjr-FOJUUmNDYpP1NHNDAywQ4x6ZmDoTVBqlUv6_cUgQ7OtXzyEQ75vyM1A12UPPXra9nAPTXKNpx3xrFbKN4tK4eKWJl9NFKT1w9dEMPwzcaPKCGEl2R/s730/Mango%20Ladoo.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="730" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKUNtsT8NGR8FGgVps08r_dj_yIYzwuqFJ2S9_LQlM0Q4eHxlewCWEI-2i1YU1c4rZoM6yVMWjr-FOJUUmNDYpP1NHNDAywQ4x6ZmDoTVBqlUv6_cUgQ7OtXzyEQ75vyM1A12UPPXra9nAPTXKNpx3xrFbKN4tK4eKWJl9NFKT1w9dEMPwzcaPKCGEl2R/s16000/Mango%20Ladoo.jpg" /></a><b>Procedure</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Take a one medium size well-ripen mango, scoop out all the flesh in a blender and grind into smooth puree. Take 1/2 cup of mango pulp from it. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsHwdB49aOUA3Ph3cBTAUd5wtYdt44GTunx0YVA4hEIl54fKA_Ih6FEtVPrxFNy1qFzqYHe63zJi9mCtqxHWS1WGXNy2oSiABViHLt72yDVUHl3H6863CwB0XK6pcNVPazZ5ZH8Ih2MXJBfeoXpHjSHTdbXbN-OK6KXOh-uSf43bmfyyLqSy-K2ks5vLi/s640/Mango_Ladoo_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsHwdB49aOUA3Ph3cBTAUd5wtYdt44GTunx0YVA4hEIl54fKA_Ih6FEtVPrxFNy1qFzqYHe63zJi9mCtqxHWS1WGXNy2oSiABViHLt72yDVUHl3H6863CwB0XK6pcNVPazZ5ZH8Ih2MXJBfeoXpHjSHTdbXbN-OK6KXOh-uSf43bmfyyLqSy-K2ks5vLi/s16000/Mango_Ladoo_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the desiccated coconut, mango pulp and condensed milk in a pan and then switch on the heat. Milk it all well together.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZuQo7LzclySGEdq_jci1UXwrwzxLfAqE31IDLRTggktjokrr4kWVy_UHcoWF61-hkz1y8-hgQqas7JoU8hvv7aF-q87UfJ4udxdhmMMWG7tzZCBZDurHkFgcjWe7J5KW11MzoM_T7ltkf_iP4klmOHp14xFrbEejT2oLEyUzMz6k7vEndOz7D38NVkLp/s640/Mango_Ladoo_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZuQo7LzclySGEdq_jci1UXwrwzxLfAqE31IDLRTggktjokrr4kWVy_UHcoWF61-hkz1y8-hgQqas7JoU8hvv7aF-q87UfJ4udxdhmMMWG7tzZCBZDurHkFgcjWe7J5KW11MzoM_T7ltkf_iP4klmOHp14xFrbEejT2oLEyUzMz6k7vEndOz7D38NVkLp/s16000/Mango_Ladoo_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cook it in a medium flame and within a few mins, it all comes together like a single mass. At this stage add the ghee and the cardamom powder.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXpjAuK6xd-nEoArBFb1Savn60lPBCBxgYzp4L13Ql9RrIz7HYWzHR3_2-RJGYe2MeaeCtflwdKPu6iIvTnnzHRJnAgNGCXzY1DaXkqHAFlQTGeLQBNTAC91BiK_67r0VssUTquxHWNAGdq9K3fjgQwyGE5WG_tSagssaepinxE47otaMiHwzeda1Kt11/s640/Mango_Ladoo_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXpjAuK6xd-nEoArBFb1Savn60lPBCBxgYzp4L13Ql9RrIz7HYWzHR3_2-RJGYe2MeaeCtflwdKPu6iIvTnnzHRJnAgNGCXzY1DaXkqHAFlQTGeLQBNTAC91BiK_67r0VssUTquxHWNAGdq9K3fjgQwyGE5WG_tSagssaepinxE47otaMiHwzeda1Kt11/s16000/Mango_Ladoo_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cook it for a few more mins. When you're able to roll the mixture into smooth ball, switch off the flame. The ladoo mixture is ready. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasZVt_1d7Qr_uX4CJH2AlzcVmfmFrHglPrNiHReAd0serotDMhNjQsPDIj65P749EwJt4-H3YjMabxtbocCryfhqXx3kJznY12dzlBsQ95hrxNrs6cS_itcQ8Ncs5rZgK0adyeumPE_ALPMHoVXQbwncHNkzTQL9mKZxBqxvLDOPdIQkUgR37nFdp9vwR/s640/Mango_Ladoo_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasZVt_1d7Qr_uX4CJH2AlzcVmfmFrHglPrNiHReAd0serotDMhNjQsPDIj65P749EwJt4-H3YjMabxtbocCryfhqXx3kJznY12dzlBsQ95hrxNrs6cS_itcQ8Ncs5rZgK0adyeumPE_ALPMHoVXQbwncHNkzTQL9mKZxBqxvLDOPdIQkUgR37nFdp9vwR/s16000/Mango_Ladoo_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Let it cool down until the heat of the mixture is hand bearable. Then take a small amount of mixture and roll into smooth ball. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJI3wPm_cv2EV_yEKVXIC0RB6IY1N0FAMgvE-9DDtuCh4OvMEHoR1BZ7oeIoNQAIn-qwAbDw3z9w-yzqBep2IrDth5871d2Ye1dw46CE15vsWlDP31njIIzUL7WfOI1kjGzHPmm4QWUUhUS5JDu41FYAGgPrKtAoR3Dg3kAf-TSG8Cnu5CtQYTGG_Zd41/s640/Mango_Ladoo_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJI3wPm_cv2EV_yEKVXIC0RB6IY1N0FAMgvE-9DDtuCh4OvMEHoR1BZ7oeIoNQAIn-qwAbDw3z9w-yzqBep2IrDth5871d2Ye1dw46CE15vsWlDP31njIIzUL7WfOI1kjGzHPmm4QWUUhUS5JDu41FYAGgPrKtAoR3Dg3kAf-TSG8Cnu5CtQYTGG_Zd41/s16000/Mango_Ladoo_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious Mango Ladoo is ready.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_U-lKyJ663Bo7-P8OzmCNXlxhFhXdG_HBhIbGOfN59MGulznzn9H7S1aBcXAjnaByOyh3x_1PMS66vlXivcYUfawUjP-D6GOZ7D2Wrs2fDidNTMXppz75XW4-ZzSRo14d0WlmQtOer4Bne7I76T-c05wf-KQANCQZ8rvVSVdXPS9ljz4w5AY5pmh6R4wY/s640/Mango-Ladoo.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="586" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_U-lKyJ663Bo7-P8OzmCNXlxhFhXdG_HBhIbGOfN59MGulznzn9H7S1aBcXAjnaByOyh3x_1PMS66vlXivcYUfawUjP-D6GOZ7D2Wrs2fDidNTMXppz75XW4-ZzSRo14d0WlmQtOer4Bne7I76T-c05wf-KQANCQZ8rvVSVdXPS9ljz4w5AY5pmh6R4wY/s16000/Mango-Ladoo.jpg" /></a></div></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Within 8-10 mins the ladoo would be ready for the given quantity, so don't cook for a longer time otherwise the ladoo would be chewy.</span></li><li><span style="font-family: arial;">My mango is very sweet ,so i have added only 1/3 cup of condensed milk</span></li><li><span style="font-family: arial;">It stays well in the refrigerator for up to 7 days.</span></li><li><span style="font-family: arial;">Use a fine variety of desiccated coconut.</span></li><li><span style="font-family: arial;">Use mango that has less fibre and in bright color for smooth and vibrant looking ladoos</span></li><li><span style="font-family: arial;">Store bought mango pulp can also be used for this recipe.</span></li></ul></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnnxK1holz3rzerU8TnzojtH-LO5JAzrnUrvC3Wmfb6d00-8vgB8Xij4r8YUlhUkfxfa8Ztg9Wj5-a-eH4MYzCPRi7iASff_t9Ujz4mXrtE9XAvGI2u6duHnW5cgJoPwra7CI6KZqynOXP6HaE09_iTO0JNnvokYbf4Sny9YiLXsSp_TVTz7lEcmLgwip/s640/Mango%20Coconut%20Ladoo.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="506" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnnxK1holz3rzerU8TnzojtH-LO5JAzrnUrvC3Wmfb6d00-8vgB8Xij4r8YUlhUkfxfa8Ztg9Wj5-a-eH4MYzCPRi7iASff_t9Ujz4mXrtE9XAvGI2u6duHnW5cgJoPwra7CI6KZqynOXP6HaE09_iTO0JNnvokYbf4Sny9YiLXsSp_TVTz7lEcmLgwip/s16000/Mango%20Coconut%20Ladoo.jpg" /></a></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-59157899008482041662023-07-13T09:47:00.002-05:002023-07-13T10:02:37.302-05:00Eggless Coconut Cookies | Thengai Biscuits<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Coconut Cookies/ Thengai Biscuits, delicious, crispy and melt in your mouth cookies. These cookies are mildly sweetened and full of flavor. Tastes great as a snack or as a tea biscuits. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Right now, it's one of my kid's favorite cookies , so i bake them often at home. I simply love when the kid enjoys the baking goods that i make ! While i was growing up, baking was not a part of our cooking at home, so it always gives immense pleasure to enjoy the homemade baking goods. </span></span></div><div><span style="font-family: arial;"><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjw9UwyjDnaMtOjbhgQihwdv4aSpd7FM-vAM16xXMMDfYHe8vGm_lZ5KGTQjQkyZtLk5sAuGm_hFCCooJ13rgsTzF4rTn17u0LkrbWIe9rRrReUEbv8ySbFu2b6Wa00mW179TCo2tAkB0HvfKC02lLhd8CEbwNOor19dRaNBC29wEkErnsZV-SPy2euvw_/s802/Coconut%20Cookies.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="802" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjw9UwyjDnaMtOjbhgQihwdv4aSpd7FM-vAM16xXMMDfYHe8vGm_lZ5KGTQjQkyZtLk5sAuGm_hFCCooJ13rgsTzF4rTn17u0LkrbWIe9rRrReUEbv8ySbFu2b6Wa00mW179TCo2tAkB0HvfKC02lLhd8CEbwNOor19dRaNBC29wEkErnsZV-SPy2euvw_/s16000/Coconut%20Cookies.jpg" /></a></div><div><br /><div><span style="font-family: arial;">Whenever i bake cookies for my kid, i try to minimize or completely avoid the leavening agents, so often i stick with shortbread types of cookies. </span></div><div><br /></div><div><span style="font-family: arial;">Initially when i try these cookies, i didn't add any leavening agents and the cookies turned out really good. But today, in this recipe, i have added a little amount of baking powder and the cookies are super lighter than before other than that everything else are the same</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">So it's really up to you to add baking powder in this recipe. If you're worried that the cookies would be dense, then add the baking powder for safety :-)</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv5sFiMp0Yx1VEFyvuerpHt7q6JfBJ62yuO2ChNZo947xhm1GUARQT7iHMAJuUCWR45Xyg5DqTttAAApZpiQ7lWv-ZgBg2Cg_fpGfC1-rYI9ndumTMtM1YN5ehPeCPFz4r32zWji15F-xZL5aQYQwIGj_UIY5XYNcjVe87PmR8a0I7FizKBYZG7ubZftd/s640/Thengai%20Biscuits.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="559" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv5sFiMp0Yx1VEFyvuerpHt7q6JfBJ62yuO2ChNZo947xhm1GUARQT7iHMAJuUCWR45Xyg5DqTttAAApZpiQ7lWv-ZgBg2Cg_fpGfC1-rYI9ndumTMtM1YN5ehPeCPFz4r32zWji15F-xZL5aQYQwIGj_UIY5XYNcjVe87PmR8a0I7FizKBYZG7ubZftd/s16000/Thengai%20Biscuits.jpg" /></a></div><div><br /></div><h3 style="text-align: left;"><span style="font-family: arial;">Coconut</span></h3><div><span style="font-family: arial;">Make sure to use a fine variety of desiccated unsweetened coconut because it easily blends with the flour. Don't use shredded types of coconut in the recipe. I got my dried coconut from the Bulk Barn store here in Canada. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Rolling the cookie dough in the coconut is optional. So you can skip this step and bake the cookies and still it tastes awesome. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Sugar </span></h3><div><span style="font-family: arial;">For all my cookies with a few exceptions, i like to use the store bought powdered sugar because it gives such a smooth melt in your mouth cookies. </span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;">Vanilla Essence</span></h3><div><span style="font-family: arial;">Coconut and vanilla flavor goes together really well. But you can skip the vanilla essence and make it with coconut flavor alone or you can use a bit of cardamom flavor/ powder too.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make this delicious Coconut Cookies / Thengai Biscuits </span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKap360OgVNs7nFvLthLfER0mTwWPNG22m--cdVflnwNW0ImaovUxSJZSi_m3yZMWxuX3yPj1bhvxWGh32Hqy47Y0wO_H2KBcdSqJ2-nJasHgCljw4YT6FbsCBL_0K5sAtRoYpEMlfOV6vZzx4Qi38IUpf5M5UtFotF5jdN7q6D5IEYG4DOUNhXfG92Rnu/s640/Coconut_Cookies_Recipe.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="577" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKap360OgVNs7nFvLthLfER0mTwWPNG22m--cdVflnwNW0ImaovUxSJZSi_m3yZMWxuX3yPj1bhvxWGh32Hqy47Y0wO_H2KBcdSqJ2-nJasHgCljw4YT6FbsCBL_0K5sAtRoYpEMlfOV6vZzx4Qi38IUpf5M5UtFotF5jdN7q6D5IEYG4DOUNhXfG92Rnu/s16000/Coconut_Cookies_Recipe.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Coconut Cookies | Thengai Biscuits</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins </span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">12 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Coconut Cookies, Thengai Biscuits,</span>
<span itemprop="description" style="display: none;">Coconut Cookies/ Thengai Biscuits, a delicious and crispy melt in your mouth cookies. These cookies are mildly sweetened and full of flavor.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Butter - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Powdered Sugar - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Desiccated Un-sweetened coconut - 1/2 cup </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">All purpose flour - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Vanilla essence - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Baking powder - 1/4 tsp(optional)</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAEsmlwfu6crvBbQbJwlakBdnf0kcdubSyBb5o15IiOWdnnG7T1mvy52eIZclirLfPU5RMwV-8SOnl_md9sQAW1vcwyxKqDY7LXiaIsN-vnChN3Ged_urK89bTgyHFoUkFGHBVJRf9xcxCKK6DXIqdDtZgc8Hvugv6GUmgnOJ5PijTrjguKGSe3xTUDy-/s802/Coconut-Cookies.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="802" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAEsmlwfu6crvBbQbJwlakBdnf0kcdubSyBb5o15IiOWdnnG7T1mvy52eIZclirLfPU5RMwV-8SOnl_md9sQAW1vcwyxKqDY7LXiaIsN-vnChN3Ged_urK89bTgyHFoUkFGHBVJRf9xcxCKK6DXIqdDtZgc8Hvugv6GUmgnOJ5PijTrjguKGSe3xTUDy-/s16000/Coconut-Cookies.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven @ 350 F </span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">In a bowl, add the butter and whisk it smooth, then add the sugar and salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgppvze61FMB4RQb_h9L93a8qD_gzfqgyp9dPgG6GaKdROz--78clPsSRKe_BGbAIhjJYH8lEH8CA2fIwY4JAJsxfBWAIDatgfDGHts7SjItkM-b27NZucJsoV7cKb7jj5XwllQXDSoAXY4utgrVpRTDT6UpXlsWXL_Dn0DQikIkLf1kqeaENEWm1sr0r/s640/Coconut_Cookies_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgppvze61FMB4RQb_h9L93a8qD_gzfqgyp9dPgG6GaKdROz--78clPsSRKe_BGbAIhjJYH8lEH8CA2fIwY4JAJsxfBWAIDatgfDGHts7SjItkM-b27NZucJsoV7cKb7jj5XwllQXDSoAXY4utgrVpRTDT6UpXlsWXL_Dn0DQikIkLf1kqeaENEWm1sr0r/s16000/Coconut_Cookies_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it all together well with a whisk. Next add the vanilla essence.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGu9Bs9bdATQttjdiSXEhNai97b49ewzt6oOeF-KoTvY01Ahu_vU9lA5F6NnmcMx39tdOq4KurghZbCBXDHk0CQxp45wxtxvFpNA3nVBrFNEgFlk1et8xy-8g0djdZbyi3oCML2894fg5xsm0r5izhi8bCEbyhvP6FAxsQqyp-9NITE3smBo7C8lnHoec/s640/Coconut_Cookies_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGu9Bs9bdATQttjdiSXEhNai97b49ewzt6oOeF-KoTvY01Ahu_vU9lA5F6NnmcMx39tdOq4KurghZbCBXDHk0CQxp45wxtxvFpNA3nVBrFNEgFlk1et8xy-8g0djdZbyi3oCML2894fg5xsm0r5izhi8bCEbyhvP6FAxsQqyp-9NITE3smBo7C8lnHoec/s16000/Coconut_Cookies_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it well and then add the coconut, flour and baking powder. Now use your hand and mix it all together until it forms a smooth dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy60qWbw0yBWXTcqmAAKgGF1Cg0ooKxi2rzYF1NOf7Bm2qt0EM2UGx7Hc2g48XIpPjwGlegLICvg8eQXDRo8xabDgbUDHOg1r8Xiru2hF9u-zC69OdUGX8A-GXOVRFVz48IfDEhGDDnATowawAMxBuZvqZOuopdr63u9HB-TjeuUIBfFv2si6rJs8tLWr/s640/Coconut_Cookies_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy60qWbw0yBWXTcqmAAKgGF1Cg0ooKxi2rzYF1NOf7Bm2qt0EM2UGx7Hc2g48XIpPjwGlegLICvg8eQXDRo8xabDgbUDHOg1r8Xiru2hF9u-zC69OdUGX8A-GXOVRFVz48IfDEhGDDnATowawAMxBuZvqZOuopdr63u9HB-TjeuUIBfFv2si6rJs8tLWr/s16000/Coconut_Cookies_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then pinch a small amount of cookie dough and roll it into a smooth ball. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO38UE92XDqqWW9YkbAO7YHL1nLZO5Snm4jIJhOWZYp9jt4gaf0b6HMcphPaNB1JXTPP9tjSbDC1uSTcoRSxa-dGadYfvRxyIyxWF2SBmT9EpRpYZV3FiFCTUmAB_5_OMIF1Dg-lj3iGb_OkNlPDyC1ig3e7m5h3F9dSlNa_FoMQto5wb4VLp3d83e7T7/s640/Coconut_Cookies_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO38UE92XDqqWW9YkbAO7YHL1nLZO5Snm4jIJhOWZYp9jt4gaf0b6HMcphPaNB1JXTPP9tjSbDC1uSTcoRSxa-dGadYfvRxyIyxWF2SBmT9EpRpYZV3FiFCTUmAB_5_OMIF1Dg-lj3iGb_OkNlPDyC1ig3e7m5h3F9dSlNa_FoMQto5wb4VLp3d83e7T7/s16000/Coconut_Cookies_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Take 1/4 cup of desiccated coconut in a bowl and roll the cookie dough on it until the cookie coats with coconut on all sides. This step is totally optional so you can skip it too. Then flatten the cookie a little bit and place it on a parchment lined baking sheet.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dhv6kV_tjmhNNkfiIol_Hsq6kAgH2azxCFO1lGLV_RJOeEk1XXfYIpSZtFOLCjUf3RlSgL2JnKXWU3lAY0l_jewdvmucLIhBoqWHLCv6lVDAIhspX-tJb4eV1_0qHGm6HoCaIla9CtfV5dBuCiFMZgoJtQsNrJtXTYpWzjmHZFCzrrSHaI9PXsJF901d/s640/Coconut_Cookies_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dhv6kV_tjmhNNkfiIol_Hsq6kAgH2azxCFO1lGLV_RJOeEk1XXfYIpSZtFOLCjUf3RlSgL2JnKXWU3lAY0l_jewdvmucLIhBoqWHLCv6lVDAIhspX-tJb4eV1_0qHGm6HoCaIla9CtfV5dBuCiFMZgoJtQsNrJtXTYpWzjmHZFCzrrSHaI9PXsJF901d/s16000/Coconut_Cookies_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Bake it in the pre-heated oven for 15-18 mins until the top turns slightly golden brown in color.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4TthUO4QndmzRZq_3mjPYOs9dDhf9X551ux5mVSvBb2_E8NkorX6F8iFTYEaL9zd88GwTT6jW5KWPmxShQe4eVI2_6wPsPq4RSttBnKALSJhLttU48LwWqOc4ZtwK4oRdISYBn_j3EExsgP8uHQaZ_WVhozzeMRDifbIW3LD7wrr2EpZ6_WPFfUVAwh0/s640/Coconut_Cookies_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4TthUO4QndmzRZq_3mjPYOs9dDhf9X551ux5mVSvBb2_E8NkorX6F8iFTYEaL9zd88GwTT6jW5KWPmxShQe4eVI2_6wPsPq4RSttBnKALSJhLttU48LwWqOc4ZtwK4oRdISYBn_j3EExsgP8uHQaZ_WVhozzeMRDifbIW3LD7wrr2EpZ6_WPFfUVAwh0/s16000/Coconut_Cookies_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cool it completely and store it in airtight container. Delicious Coconut Cookies/Thengai Biscuits are ready to munch.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/06/shortbread-cookies-easy-cookie-recipe.html">Related : How to make Shortbread Cookies / Butter Cookies</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtzvqBzfZA-iM5Vu5AESct05TqKBn4kyjwm3QDntj-0obj7s-If24B-evKrITtawFxK3HGE18Bf7JBdZZUvnk32-euqWAdDFv0oYMhte5xgM_5R2WZA2yMS1fKUG66ddZXVDhplQQpf91tXswoD5b38PgCcLATULcHEXjvKm3Flg-rMJ0JzfQhb82W-GM/s640/Coconut%20Cookies_Recipe.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="520" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtzvqBzfZA-iM5Vu5AESct05TqKBn4kyjwm3QDntj-0obj7s-If24B-evKrITtawFxK3HGE18Bf7JBdZZUvnk32-euqWAdDFv0oYMhte5xgM_5R2WZA2yMS1fKUG66ddZXVDhplQQpf91tXswoD5b38PgCcLATULcHEXjvKm3Flg-rMJ0JzfQhb82W-GM/s16000/Coconut%20Cookies_Recipe.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes: </b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">These cookies stay well for up to 15 days at room temperature.</span></li><li><span style="font-family: arial;">These cookies are mildly sweetened sweetened. </span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAdr4f7neT6Me7ffK5URvWaBUhfji-LHrhXZcyvZcx1BzvECzogVfApj5GYutD42QdtDBkp7G6rhKQKleeWcXZdV0LI6fEta6Qv6H2owuOR8CF8wEX--u3B9V8Bhdui1BCNgJEDpfLHIGA_4gMU4zVoJe4ZVjDmThaBT74mwCvD6eRIys4g1W39dFLUzi/s810/Thengai_Biscuits.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="810" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAdr4f7neT6Me7ffK5URvWaBUhfji-LHrhXZcyvZcx1BzvECzogVfApj5GYutD42QdtDBkp7G6rhKQKleeWcXZdV0LI6fEta6Qv6H2owuOR8CF8wEX--u3B9V8Bhdui1BCNgJEDpfLHIGA_4gMU4zVoJe4ZVjDmThaBT74mwCvD6eRIys4g1W39dFLUzi/s16000/Thengai_Biscuits.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com4tag:blogger.com,1999:blog-2049431762523631511.post-12375383445707936232023-07-07T10:16:00.002-05:002023-07-07T10:17:39.261-05:00Methi Paratha | Methi Roti <span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Methi Paratha/ Methi Roti, a delicious Indian flatbread made from wheat flour and fresh fenugreek leaves. With simple curry and/or raita, it makes a healthy balanced meal.</span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">As summer has started here, i have started to grow fenugreek leaves and often make this paratha at home for our lunch. It's one of our favorites and making them using home grown fenugreek leaves is even special. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Adding fenugreek leaves gives a great flavor to the paratha. To avoid the bitterness from the fenugreek leaves, always use fresh and young leaves which have very mild bitterness.<br /></span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwUlKeZ-iZ7t7IxXzE7-uj6Wxm8IblNGy0JeC04avc-3wINp6gQOGX7oSGin4wVzqx1GUkql-6o4kXx-O2dNJzPlCdmxRzs6zzYLJS3fOXJCvMxkmQYpBUkIOJ7xgRSVKEk0stNYY_PhiDqgFRDO-4IRW9aEQPiWdbDwthPbLt86y5JZk68WIgzf-RAJd/s640/Methi_Roti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="497" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwUlKeZ-iZ7t7IxXzE7-uj6Wxm8IblNGy0JeC04avc-3wINp6gQOGX7oSGin4wVzqx1GUkql-6o4kXx-O2dNJzPlCdmxRzs6zzYLJS3fOXJCvMxkmQYpBUkIOJ7xgRSVKEk0stNYY_PhiDqgFRDO-4IRW9aEQPiWdbDwthPbLt86y5JZk68WIgzf-RAJd/s16000/Methi_Roti.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;"><b>Tips for beginners </b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Make sure to wash the methi leaves well and dry it on a paper towel for a few mins before adding it into the flour.</span></li><li><span style="font-family: arial;">Roughly chop the fenugreek leaves for even distribution of leaves on the paratha.</span></li><li><span style="font-family: arial;">I have used oil for cooking the paratha, but butter and ghee are also great for cooking the paratha.</span></li></ul><span style="font-family: arial;">Now let's check out on how to make the healthy and delicious methi roti.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_oy37pahviz1DxaEujNc3bNUkVGGV2dMcBRr6_BP1iYgQcD1zabjX0YknkdOOqKqeO8GoJjcNHhVfgbSaqMY9KxMvV0YNucm-l-gsmRViXAIHfLEFz7uHH8-2T7Lg67B_0bBS7vO6qtCIgRIzhMJju3ikD92lUthxTVIHw78_e094UQTad7hdXd2znXW/s640/Methi_Paratha_Dough.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="597" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_oy37pahviz1DxaEujNc3bNUkVGGV2dMcBRr6_BP1iYgQcD1zabjX0YknkdOOqKqeO8GoJjcNHhVfgbSaqMY9KxMvV0YNucm-l-gsmRViXAIHfLEFz7uHH8-2T7Lg67B_0bBS7vO6qtCIgRIzhMJju3ikD92lUthxTVIHw78_e094UQTad7hdXd2znXW/s16000/Methi_Paratha_Dough.jpg" /></a></div><div><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Methi Paratha | Methi Roti </span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Makes</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">10 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Roti</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Methi Paratha, Methi Roti, Indian Flatbread</span>
<span itemprop="description" style="display: none;">Methi Paratha/ Methi Roti, a delicious Indian flatbread made from the wheat flour and fresh fenugreek leaves.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Wheat flour - 2 cups</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Fenugreek leaves / Methi leaves - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Red chili powder - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Turmeric powder - a pinch</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - to taste</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - as needed</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYwc3XT0xe9yPL6KRiCxTeMw-RuKCfOEBWBAgm8G4X1FrOLV5eJ2n7XmOZLutyG81_mR64uQu88be0lh64p7pTml43amXvIOklYE0NpMxj6cDg7oP3vNNrDo3UWpaHjLlL_UaGwZTYHG7x48p2M2JoIJiEZtmjsAGETIPuI0eZMR0sr85wnvmBFNoEwfv/s640/Methi%20Paratha.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYwc3XT0xe9yPL6KRiCxTeMw-RuKCfOEBWBAgm8G4X1FrOLV5eJ2n7XmOZLutyG81_mR64uQu88be0lh64p7pTml43amXvIOklYE0NpMxj6cDg7oP3vNNrDo3UWpaHjLlL_UaGwZTYHG7x48p2M2JoIJiEZtmjsAGETIPuI0eZMR0sr85wnvmBFNoEwfv/s16000/Methi%20Paratha.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Take the wheat flour in a bowl and then add the roughly chopped fenugreek leaves, turmeric powder, red chili powder and salt.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj474zBSAQoui3jCcRtReLOToYJOKzrjgLfnrqdhrjSiMVmYqo10agErdAnqTEufUSX5SDKCkKQz-2w9o0VA9hgvZfgs8ppTrnJuTXQGUP1QCiHBsNvQhhi7z8Ph0FlAiMbYGyEJmlFbRWyqEjzSLIZ3AeWx67QoDgootiEGs0mayebNgfglmNQy1Lpm9yg/s640/Methi_Paratha_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj474zBSAQoui3jCcRtReLOToYJOKzrjgLfnrqdhrjSiMVmYqo10agErdAnqTEufUSX5SDKCkKQz-2w9o0VA9hgvZfgs8ppTrnJuTXQGUP1QCiHBsNvQhhi7z8Ph0FlAiMbYGyEJmlFbRWyqEjzSLIZ3AeWx67QoDgootiEGs0mayebNgfglmNQy1Lpm9yg/s16000/Methi_Paratha_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it all together well. Next add the water and make a soft dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaNYKM5BvzjZ5i8-VRg1SlQobwo8HPDrowtjKUj4B864diBr5KcJCtvV7litdBykunBcBrKzVPW0CSA3qaGv7aUWsMa0voHWgznr-IHIMq7LlWmqsSxAtRksPe-Z7B0PtFloc8K9JnWh33T68kd0PCwlEoPUcfJig_le3wcQq3JwbjretuXtgULwIWTEA/s640/Methi_Paratha_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaNYKM5BvzjZ5i8-VRg1SlQobwo8HPDrowtjKUj4B864diBr5KcJCtvV7litdBykunBcBrKzVPW0CSA3qaGv7aUWsMa0voHWgznr-IHIMq7LlWmqsSxAtRksPe-Z7B0PtFloc8K9JnWh33T68kd0PCwlEoPUcfJig_le3wcQq3JwbjretuXtgULwIWTEA/s16000/Methi_Paratha_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Rest the dough for 10 mins and then pinch a small amount of dough and roll into a smooth balls. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKecQNXM_S8UmlRLDxSdDpk3jiSm8Rc3nC2ni_WgsKA7fwj3gt_82K7D_MI7n67OITj31vRoSK0oni-z6oPiM1zhK5Q_3qy-StGkld2rua5uypLWjJKVoErgEyLPdIlCELCSMDrPNvM8IPEBKgrqve9vBc4Hb88XeN1Uh6qUJwWy7z9aP_DsdUM1uX8MF/s640/Methi_Paratha_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKecQNXM_S8UmlRLDxSdDpk3jiSm8Rc3nC2ni_WgsKA7fwj3gt_82K7D_MI7n67OITj31vRoSK0oni-z6oPiM1zhK5Q_3qy-StGkld2rua5uypLWjJKVoErgEyLPdIlCELCSMDrPNvM8IPEBKgrqve9vBc4Hb88XeN1Uh6qUJwWy7z9aP_DsdUM1uX8MF/s16000/Methi_Paratha_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Roll each dough balls into thin discs by using rolling pin , if needed use flour for dusting. Heat the dosa tava and cook the roti till both sides have brown spots. It hardly takes 1 to 1 & 1/2 mins on each sides.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9qLV7KwiJ5Dsf2C2zpDhzPJl8nBAK0uAAjJlkj0tD8cc3GmzPx8l_IVOjpVb2QxL0RWGHCm6hhPqHrmGwLgs5WegDtBgNUVk0Dhz_8PxCse9BTXLa-aCE-WhoSRSaKr86STrnzAofiamWgi4TUi7EKoH1zKaXYhZHqCchoNha78HBc38V9DclbQBnvba/s640/Methi_Paratha_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9qLV7KwiJ5Dsf2C2zpDhzPJl8nBAK0uAAjJlkj0tD8cc3GmzPx8l_IVOjpVb2QxL0RWGHCm6hhPqHrmGwLgs5WegDtBgNUVk0Dhz_8PxCse9BTXLa-aCE-WhoSRSaKr86STrnzAofiamWgi4TUi7EKoH1zKaXYhZHqCchoNha78HBc38V9DclbQBnvba/s16000/Methi_Paratha_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious and healthy Methi Paratha / Roti is ready. Serve it with your favorite curry</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/04/how-to-make-malai-kofta-curry.html">Related:How to make Malai Kofta Curry</a> </span></h3><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwWV2_hYSVD3H7TzUPyGnUHJYewHzR-YaemVwiIkmsTHB3wprVg6G48GuCp3MnaHsgrlZZ9LDttNCY-wT-wWsSRvCBWrPiQ_PVnBABdHjPQ2MJYRhmOX85DDyqesrwDZ4ZbmrL5qNDQJUlugniRdGpJ7vUsRRJxrATF-O2W9rhJotyyIASJNn4iSWaYDF/s768/Methi%20Roti.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="768" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwWV2_hYSVD3H7TzUPyGnUHJYewHzR-YaemVwiIkmsTHB3wprVg6G48GuCp3MnaHsgrlZZ9LDttNCY-wT-wWsSRvCBWrPiQ_PVnBABdHjPQ2MJYRhmOX85DDyqesrwDZ4ZbmrL5qNDQJUlugniRdGpJ7vUsRRJxrATF-O2W9rhJotyyIASJNn4iSWaYDF/s16000/Methi%20Roti.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Always cook roti on high flame for a few mins to get the soft texture.</span></li><li><span style="font-family: arial;">More time on the tava makes the roti harder.</span></li><li><span style="font-family: arial;">For more flavor, you can add 1/2 tsp of garam masala too.</span></li><li><span style="font-family: arial;">Adjust the red chili powder as per your preference. The given quantity is for very mild spice.</span></li></ul></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfSGgsoj0_Bj3bef-1AxREuiGp4czkua7pspttkClxY0Bvo0ex2ecxge2hpPMzyxOf6wric7KN76-rQalcjpzK9a50IPF2jAbEDOvqdt50sCjLBA-XyabHKgvKkFM_cciAghoJ9yXYxFIzX7LRlun4LDWv2r2akqQnOSMHzYpFL5Lf-4n_3Hq9hljcVPI/s675/Methi_Paratha.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="675" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfSGgsoj0_Bj3bef-1AxREuiGp4czkua7pspttkClxY0Bvo0ex2ecxge2hpPMzyxOf6wric7KN76-rQalcjpzK9a50IPF2jAbEDOvqdt50sCjLBA-XyabHKgvKkFM_cciAghoJ9yXYxFIzX7LRlun4LDWv2r2akqQnOSMHzYpFL5Lf-4n_3Hq9hljcVPI/s16000/Methi_Paratha.jpg" /></a></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-78396968705785711922023-06-27T10:05:00.005-05:002023-06-27T10:25:47.559-05:00Hot Milk Cake | Basic Cake Recipe<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Hot Milk Cake , an easy to make pillowy soft delicious cake. This cake can be served as a tea time snack or can be used as a basic cake for any type of frosting. </span></span><div><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">It's one of my favourite cakes to bake at home. The recipe is so simple and gives a perfect texture to the cake every SINGLE time. </span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;">The technique of using hot milk to the cake batter is an old-fashioned method. Adding hot milk to the cake batter gives a head start to the baking before putting the batter into the oven, so it gives a huge rise and super spongy texture to the cake. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3zpjCMra8_8cjVL1ONcCoaWmSEpc4Ug0RwOFUkQo0Pmwke_Ga_GCNn7uatVb3RvjXRvOmE90qZCW35Ew4TA7Wvq85DGsP9zGeNi0aO7pr_Xgw09YdPg_ypBnvn91HE9Qm8bvQc_zSkgjeXIYFPpCxPhKPvGHEm16aTVxSp1Go_LSyqI_NXnVXH0N42Dq/s640/Hot-milk%20Cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3zpjCMra8_8cjVL1ONcCoaWmSEpc4Ug0RwOFUkQo0Pmwke_Ga_GCNn7uatVb3RvjXRvOmE90qZCW35Ew4TA7Wvq85DGsP9zGeNi0aO7pr_Xgw09YdPg_ypBnvn91HE9Qm8bvQc_zSkgjeXIYFPpCxPhKPvGHEm16aTVxSp1Go_LSyqI_NXnVXH0N42Dq/s16000/Hot-milk%20Cake.jpg" /></a></div></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></span><div><span style="font-family: arial;">In our home, we're not fond of frosting on the cake, so I stick to either the fruit based cakes that don't need any frosting or this hot milk cake. Just a little bit of sprinkled sugar and fresh fruits on top of this cake makes such an attractive cake for any occasion.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">While baking this cake for evening snacks, i usually use my loaf pan and it gives a beautiful risen dome at the centre. But in today's recipe, i have used the round pan and also used cake stripes around the cake to prevent the rising on the top because we used this for a cake cutting ceremony at home for little celebration.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you're a beginner and would love to try some cake recipes at home, i highly recommend this cake to you because it's such a fool proof cake recipe. </span></div><div><span style="font-family: arial;"> </span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_kVJwfFQmEUsEkdtSkOsqdqJAjRvvizim3WMKK8wkEBrJA77daCAB1F2yUxGfU_RFmPAXs3Nn7mTwSJnPMkCOyqYa-jMmCXYgqd3_cn8HZ-sW-eq2ai4hqZ7jN_U3P6yhoEgQR6IW0VKcsISda_5lG6zaJNQMsMgriwJgwQKGaXgtza6fJzveVJhn92j/s640/Hot_Milk_Cake_Batter.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="541" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_kVJwfFQmEUsEkdtSkOsqdqJAjRvvizim3WMKK8wkEBrJA77daCAB1F2yUxGfU_RFmPAXs3Nn7mTwSJnPMkCOyqYa-jMmCXYgqd3_cn8HZ-sW-eq2ai4hqZ7jN_U3P6yhoEgQR6IW0VKcsISda_5lG6zaJNQMsMgriwJgwQKGaXgtza6fJzveVJhn92j/s16000/Hot_Milk_Cake_Batter.jpg" /></a></div><div><br /></div><div><span style="font-family: arial;">Before moving on to the recipe, let me answer some FAQ about the hot milk cake.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>How hot should the milk be?</b></span></div><div><span style="font-family: arial;">Add the milk and frozen butter to the pan and heat it. Once. the butter melts completely, then the milk is ready to add into the cake batter. At that time, the milk starts to bubble from the sides too. No need to wait for the milk to boil. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>How long does it stay well ?</b></span></div><div><span style="font-family: arial;">It stays well for up to 5 days in the refrigerator. For more days, you can freeze them. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Any pro tips for beginners ?</b></span></div><div><span style="font-family: arial;">Add the vanilla essence at the end after adding the hot milk into the batter. It helps to have great flavor in the cake. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's move to the recipe.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtZNUHk4OLx1bw9BEGZKckmLFbSFcp-qS4G4W5BrsPSOQvqurLpHWwK9LOyYWJnT_DQROkTQYB1lzxrZrDazNV67ctAsi-RgbcLMJNbZUMxbxd8k-7NrePKi6QNWLQfarASrEed-Y2iN1AwD5ufyc8Mt0Y2vQj5fMyvcFLNExY2w1rWFrZFEsuGJh6RiK/s640/Milk_Cake.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="541" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtZNUHk4OLx1bw9BEGZKckmLFbSFcp-qS4G4W5BrsPSOQvqurLpHWwK9LOyYWJnT_DQROkTQYB1lzxrZrDazNV67ctAsi-RgbcLMJNbZUMxbxd8k-7NrePKi6QNWLQfarASrEed-Y2iN1AwD5ufyc8Mt0Y2vQj5fMyvcFLNExY2w1rWFrZFEsuGJh6RiK/s16000/Milk_Cake.jpg" /></a><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Hot Milk Cake | Basic Cake Recipe</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT40M" itemprop="cookTime">40 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">6 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Cake</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">American</span><br />
<span itemprop="keywords" style="display: none;">Hot milk cake, Basic Cake recipe,</span>
<span itemprop="description" style="display: none;">Hot Milk Cake , an easy to make pillowy soft delicious cake. This cake can be served as a tea time snack or can use as basic cake for any type of frosting.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">All purpose flour - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Sugar -1/2 cup*</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Egg - 2</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Oil - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - 1/8 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Baking powder - 3/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Vanilla essence - 1 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Butter - 1 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">* I have used 2 tbsp less of 1/2 cup.</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ14e_i_GEiKBBz4x-7faZkGBTdtRDVO8MBPaN82g2ppDNdQWwn_X6qH2yT6bO_gZ8elv-t0MwgMF8bMucwLU99E3oOY1RAQjykVmAhnTV_N8zs_Lhfq1xkQmI0gcpXmHTAITTJHwqw8f_Wv_CvgTmRJejWqUe9G7dGZif99se-egBHhM7xMPvl_riseNR/s640/Hot-Milk-Cake.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="518" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ14e_i_GEiKBBz4x-7faZkGBTdtRDVO8MBPaN82g2ppDNdQWwn_X6qH2yT6bO_gZ8elv-t0MwgMF8bMucwLU99E3oOY1RAQjykVmAhnTV_N8zs_Lhfq1xkQmI0gcpXmHTAITTJHwqw8f_Wv_CvgTmRJejWqUe9G7dGZif99se-egBHhM7xMPvl_riseNR/s16000/Hot-Milk-Cake.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven @ 350 F. </span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Crack open the eggs in a bowl, whisk it well until it's pale yellow, then add the sugar and salt.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi61AUcItDngzSJQLL3ABtRdHT0wR6J2y6jFzldUj5AqSobQajNehDU1Qde8xpMP2O09UQB9gcQ2tm0Y8pS3lBVRyyxqe94n85bZIuJreN4A2HjsFbTFejDh3SJficnG_w480pM7xa77DQ0tE2Vlk2YGQy6sxTFBdDRA5eWFq7St5fcnOQbsX0LXwiWV94/s640/Hot_Milk_Cake_1.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi61AUcItDngzSJQLL3ABtRdHT0wR6J2y6jFzldUj5AqSobQajNehDU1Qde8xpMP2O09UQB9gcQ2tm0Y8pS3lBVRyyxqe94n85bZIuJreN4A2HjsFbTFejDh3SJficnG_w480pM7xa77DQ0tE2Vlk2YGQy6sxTFBdDRA5eWFq7St5fcnOQbsX0LXwiWV94/s16000/Hot_Milk_Cake_1.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Whisk it until it's foamy and then add the oil and whisk it well. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9znRNygeS8nqVCKueTDNgUplDQCjLHJn28Hnk8pHGP1oeawwJ_G50ZyIYHtanYsuE3G3LDzQatwOg0yxZas7yauQ4eImszh00HQ1c1Rw2O973kLH4gUivadtN0hxfOVFQKjGeSnQzfyAWHal5rEAGOWRorHD-iAVrLTob0bmesNj9n_P7JerB77yxhYci/s640/Hot_Milk_Cake_2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9znRNygeS8nqVCKueTDNgUplDQCjLHJn28Hnk8pHGP1oeawwJ_G50ZyIYHtanYsuE3G3LDzQatwOg0yxZas7yauQ4eImszh00HQ1c1Rw2O973kLH4gUivadtN0hxfOVFQKjGeSnQzfyAWHal5rEAGOWRorHD-iAVrLTob0bmesNj9n_P7JerB77yxhYci/s16000/Hot_Milk_Cake_2.png" /></a></div></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the flour and baking powder in a sieve and sieve it into egg & sugar mixture.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTglMoGzj2tVMbb0FASMBj_CfE2-rq9sz4kprypZFWRqxigjBWhbpUldWZKBjGtANComR96XNYfy7WtH3BeSzgDPoahhlRM8qYRnlh_Tf4cpqdcopKRY7yRVtOobrh9Wtm-vvq-EVeIcxbkHd_eLZi0ZhBPfBPmVjsX3uS_w10UcGwrsy7oEmHnhnEYgLX/s640/Hot_Milk_Cake_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTglMoGzj2tVMbb0FASMBj_CfE2-rq9sz4kprypZFWRqxigjBWhbpUldWZKBjGtANComR96XNYfy7WtH3BeSzgDPoahhlRM8qYRnlh_Tf4cpqdcopKRY7yRVtOobrh9Wtm-vvq-EVeIcxbkHd_eLZi0ZhBPfBPmVjsX3uS_w10UcGwrsy7oEmHnhnEYgLX/s16000/Hot_Milk_Cake_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">In the side, heat the milk and butter. Gently mix the flour with the egg mixture.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhQuES-rPF2gIJBgfxfqBqkmnjwZo3A53ID9jNSw0WwDzvMLoZ826OzMGglpwooRDWs_PHiKhNRpBJRVwPAAJB6X9MzB6ozHzVNcW4yzIPpAo8D_qtXsW46MT93Z227i-BpJ6shc7QQGuYqdy_-lOC_8L0KT8ij2bN8DY2dM1epDPXbTi8yQDBls71Fl4/s640/Hot_Milk_Cake_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhQuES-rPF2gIJBgfxfqBqkmnjwZo3A53ID9jNSw0WwDzvMLoZ826OzMGglpwooRDWs_PHiKhNRpBJRVwPAAJB6X9MzB6ozHzVNcW4yzIPpAo8D_qtXsW46MT93Z227i-BpJ6shc7QQGuYqdy_-lOC_8L0KT8ij2bN8DY2dM1epDPXbTi8yQDBls71Fl4/s16000/Hot_Milk_Cake_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the butter melts completely and the milk starts to bubble at the corner, remove from the heat and add that into the cake batter and mix it well. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1maScs5apeZ1Ognj-kViviWL9p30Q9JBKKs_nAz__7Qsn-StOZZSVLMehhcYyvqSlFLFrrdZ4NeN-krSC-tdDLP1ZP-WyW90qvhTsqdU-_pScgJmfRuwsgJr2HOkrBmYkiO7E-d8dkZ9hLLOvpxgeu6eZw5uILaVyTZaJ57YJOVTgHeTC0T7Evnw_Rivj/s640/Hot_Milk_Cake_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1maScs5apeZ1Ognj-kViviWL9p30Q9JBKKs_nAz__7Qsn-StOZZSVLMehhcYyvqSlFLFrrdZ4NeN-krSC-tdDLP1ZP-WyW90qvhTsqdU-_pScgJmfRuwsgJr2HOkrBmYkiO7E-d8dkZ9hLLOvpxgeu6eZw5uILaVyTZaJ57YJOVTgHeTC0T7Evnw_Rivj/s16000/Hot_Milk_Cake_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Finally add the vanilla essence and give a quick mix. Butter the cake pan and lined with parchment paper. Pour the cake batter and tap it a couple of times to remove any air bubbles.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsSP7S73SfPs8iw9Ffc14Naoro8crLJ05_m9XH1ZZo1Y-UCzfu2lPdEhNb-r9NPvUUcaITahi4HqNjvKNv7FxXZK-VBGBXnALugewBHI9b6Q3UXZneGlfIn4aAxRJGMvRhErM6HA-EmzHuLjgsgpXncW8WriQdrPDNIRH0MEYDw3AgFDfkAlrHHuTA2cz/s640/Hot_Milk_Cake_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsSP7S73SfPs8iw9Ffc14Naoro8crLJ05_m9XH1ZZo1Y-UCzfu2lPdEhNb-r9NPvUUcaITahi4HqNjvKNv7FxXZK-VBGBXnALugewBHI9b6Q3UXZneGlfIn4aAxRJGMvRhErM6HA-EmzHuLjgsgpXncW8WriQdrPDNIRH0MEYDw3AgFDfkAlrHHuTA2cz/s16000/Hot_Milk_Cake_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">This step is totally optional. Wet a couple of paper towels and place it on the foil paper and fold it in a way that the paper towels are completely inside the foil paper. Wrap that foil paper around the cake pan. I have learned that these stripes are help to get flat cakes or else you can use the commercial cake stripes available in the make if you prefer flat cake top.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-ZydV8EysUQjmrVN_Et56x8rpdtUbzEhIxmm3IWjBlLmeO4izG0yyhUux8AJAuwpEGpnfRLkd5aVQCKD4UoW19bc-efaVuvzbFRAJa1MBWa6dAlG4t4COEc7-K-1uP_1nshRbByl2CChyw89ceGyJbpdt7KTrsgPTXYs8pjPuKIdLtTqOWbzCSoi51hU/s640/Hot_Milk_Cake_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-ZydV8EysUQjmrVN_Et56x8rpdtUbzEhIxmm3IWjBlLmeO4izG0yyhUux8AJAuwpEGpnfRLkd5aVQCKD4UoW19bc-efaVuvzbFRAJa1MBWa6dAlG4t4COEc7-K-1uP_1nshRbByl2CChyw89ceGyJbpdt7KTrsgPTXYs8pjPuKIdLtTqOWbzCSoi51hU/s16000/Hot_Milk_Cake_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Put the cake pan in the oven and bake it for around 35-40 mins. Once the tooth pick inserted into the centre comes out clean, remove from the oven, place it on the cooling rack. Once it cooled down a bit, invert the pan, cake will slide off easily and then remove the parchment paper.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfBt2TOWjo9ARc8l9GWZ2PXcyIR59UPIG0DP5KymLKGS069lHKqx3VX_0JMyFGpAfAYiLkuLuSZYDIClWz_baSyH5DqMPXBX8eQp5qr7FLp_zYmqKMlYxjTBkYNL4o_6bE1_80Cw88KannDmdZ-kx8Puv1tADIJ24YIwrAAMsS6SmUvqNRIqt85aR9-TC/s640/Hot_Milk_Cake_8.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfBt2TOWjo9ARc8l9GWZ2PXcyIR59UPIG0DP5KymLKGS069lHKqx3VX_0JMyFGpAfAYiLkuLuSZYDIClWz_baSyH5DqMPXBX8eQp5qr7FLp_zYmqKMlYxjTBkYNL4o_6bE1_80Cw88KannDmdZ-kx8Puv1tADIJ24YIwrAAMsS6SmUvqNRIqt85aR9-TC/s16000/Hot_Milk_Cake_8.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Sprinkle some powdered sugar on top and put on some cherries or strawberries. Delicious hot milk cake is ready to serve.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2018/06/eggless-spinach-muffins-muffins-recipe.html">Related: How to make spinach muffin </a></span></h3><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyYD8_0HyNX857mUERiZoXkd5Ur0WH56YFmeo3h7plYq0Q8pIyoE2oOQ7YRG4QAtBkggjuLlP2S8Qt7zkyJ5V2RRhMDtZ3ckuxeOkeV-N7DQnnGOVQrTm0cLDXgzbvTHfd1t7vBIsyqYLISIdBzd19T5s_AE9CyKF-twf9qpxrUWVCJBnoGa5c4_YkH26/s809/Hot_Milk%20Cake.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="809" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyYD8_0HyNX857mUERiZoXkd5Ur0WH56YFmeo3h7plYq0Q8pIyoE2oOQ7YRG4QAtBkggjuLlP2S8Qt7zkyJ5V2RRhMDtZ3ckuxeOkeV-N7DQnnGOVQrTm0cLDXgzbvTHfd1t7vBIsyqYLISIdBzd19T5s_AE9CyKF-twf9qpxrUWVCJBnoGa5c4_YkH26/s16000/Hot_Milk%20Cake.jpg" /></a></div><div itemprop="recipeInstructions" style="text-align: center;"><span style="font-family: arial;"><i>It's time to dig in ! Plain cake itself tastes amazing ! </i></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhFl-yXenrzd1z5PtJWFEt_-cgyv5SkNay5j4Z69zk2qoupTmw3bmSpNotnzCRX1C0aCdyX2vzJI-lrSgSiBzyeg_-mOezk_5wksA4XObLLAk7ZBpm1veVam4Ijdbp9xNNXPO8BZKrKmMV0gSchA7NPL2pRnAjnvw9XwSr4FB-Gb3MmvVsHtmsiMjnKQZ/s640/Hot%20Milk%20Cake.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="593" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhFl-yXenrzd1z5PtJWFEt_-cgyv5SkNay5j4Z69zk2qoupTmw3bmSpNotnzCRX1C0aCdyX2vzJI-lrSgSiBzyeg_-mOezk_5wksA4XObLLAk7ZBpm1veVam4Ijdbp9xNNXPO8BZKrKmMV0gSchA7NPL2pRnAjnvw9XwSr4FB-Gb3MmvVsHtmsiMjnKQZ/s16000/Hot%20Milk%20Cake.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Make sure to add the vanilla essence at the last for great flavor.</span></li><li><span style="font-family: arial;">You can bake this cake in loaf pan also. It makes a perfect slice for tea or coffee! </span></li><li><span style="font-family: arial;">The leftovers can stay well in refrigerator for up to 5 days.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8v9ZSIzWJ21wBvQtk8mSgQs-z-NPHdS-_RzWZP0L_IQL33kDLCMbepOXlVtjRiFJ734t5puJhGC9Luk2YdAITmyenJkavPqSyMEsKobkua3PhwzBIlrREJ94ZnDtrP1I6GSdSF402tGHZAL7RnvA0ruSp_ZZxAL_myyiBI6k-U9yFPZYoJ4WEmnjuYQr/s640/Hot_Milk_Cake.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="593" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8v9ZSIzWJ21wBvQtk8mSgQs-z-NPHdS-_RzWZP0L_IQL33kDLCMbepOXlVtjRiFJ734t5puJhGC9Luk2YdAITmyenJkavPqSyMEsKobkua3PhwzBIlrREJ94ZnDtrP1I6GSdSF402tGHZAL7RnvA0ruSp_ZZxAL_myyiBI6k-U9yFPZYoJ4WEmnjuYQr/s16000/Hot_Milk_Cake.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com2tag:blogger.com,1999:blog-2049431762523631511.post-15129428900567304132023-06-13T09:59:00.001-05:002023-06-13T10:01:17.585-05:00Kalyana Veetu Senai Kizhangu Masala | Elephant Yam Curry<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kalyana Veetu Senai Kizhangu Masala, a delicious side dish made from elephant yam and exotic Indian spices. It's one of the popular dishes in South Indian wedding feast. It's so tasty and has a wonderful aroma that goes well with typical South Indian lunch meals. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><div><span style="font-family: arial;">I have known people who are a big fan of this curry and never miss a chance to have it at the marriage feast. </span><span style="font-family: arial;"> Also Senai</span><span style="font-family: arial;"> Kizhangu is used in many South Indian dishes like Aviyal, Kootan Soru and poriyal. It has a unique flavor and it elevates the tastes of the dishes to the whole new level.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxfHnlczhMQR4Gti7wXjlmaaEOPrWmSyYzGP9_yDonkr8u62UGsfi0JPF7Woh_0Zka7ZDR7aD0UsSmwg9Pg4W2zCUDZ5VY0pvIvFSdusyJeisoM3nLgfCogdQOO_vvx8w7wZpISkQfwLbjhiMweQxpWnHm8UZXhpZ1a_RQsOobyKuQjpRJH1lqXFanA/s769/Marriage%20Senai%20Kizhangu%20Masala%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxfHnlczhMQR4Gti7wXjlmaaEOPrWmSyYzGP9_yDonkr8u62UGsfi0JPF7Woh_0Zka7ZDR7aD0UsSmwg9Pg4W2zCUDZ5VY0pvIvFSdusyJeisoM3nLgfCogdQOO_vvx8w7wZpISkQfwLbjhiMweQxpWnHm8UZXhpZ1a_RQsOobyKuQjpRJH1lqXFanA/s16000/Marriage%20Senai%20Kizhangu%20Masala%20.jpg" /></a></div><br /></span></span><div><span style="font-family: arial;">Senai kizhangu is usually in big size and a normal size family wouldn't be able to finish all of it before it's been spoiled. So usually we used to buy cut out pieces only in our home town. But here in Canada, Indian stores carry fresh cut pieces occasionally . But whenever i see one, I definitely grab one. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Though i have been making this senai kizhangu masala for a very long time, recently i realised that i haven't shared this recipe here . So here it is ! If you're a lover of kalyana veetu senai kizhangu masala, i'm sure that you will love this recipe.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's go and check out the recipe.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HYIZcmnG1R2gaE7q4X2HDCLt4cnxpNLq6MGHNJe41XLS8GJgTND0Er4hFfsp--q3B3cA4LBSOJ_XDYOwoE4JKjHAxFLy92i9dkmzHbw8zvgjs_i6r0NRSW0Co1Z2e_MAtkqtLLg-Qhj0qd-Nf7Xp41Rw-kijmQ54C_oD82zwPlBHWJRYe8n12DwPKQ/s640/Senai%20Kizhangu.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="541" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HYIZcmnG1R2gaE7q4X2HDCLt4cnxpNLq6MGHNJe41XLS8GJgTND0Er4hFfsp--q3B3cA4LBSOJ_XDYOwoE4JKjHAxFLy92i9dkmzHbw8zvgjs_i6r0NRSW0Co1Z2e_MAtkqtLLg-Qhj0qd-Nf7Xp41Rw-kijmQ54C_oD82zwPlBHWJRYe8n12DwPKQ/s16000/Senai%20Kizhangu.jpg" /></a><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Kalyana Veetu Senai Kizhangu Masala </span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">4 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Senai Kizhangu Masala,Kalyana Veetu Senai Kizhangu Masala,</span>
<span itemprop="description" style="display: none;">Kalyana Veetu Senai Kizhangu Masala, a delicious side dish made from the elephant yam. It's one of the popular dishes in South Indian wedding feast.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Senai Kizhangu/Elephant Yam - 2 cups(cubed)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Onion (finely chopped) - 1(small)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Tomato paste - 1 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Turmeric powder - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Red chili powder - 3/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Coriander powder - 1 & 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Garam masala - 1 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Oil - 1 & 1/2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Mustard - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Fennel seed - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cumin seed - 1/4 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Curry leaves - 1 sprig </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Coriander leaves - a few</span></div><div style="text-align: left;"><span style="font-family: arial;">To grind </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Coconut (grated) - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cashews - 10</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Fennel seed - 1/2 tsp</span></div><div style="text-align: left;"></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxffkRoYs7XH9ysbV-VzveT5Q-v_qDEkLCQWVjIkGtFrUx_n9ZUtteanJ4VOxWwNd_Oruwag5BLw5htI8S1Y4DRcj3b1Zlte2pLyhMHDpoNgl0KOsiPyITejBOeTjHva62DBn6JTaWq9HNBNHe0fvJgJnOQU5sD78rUDD5x0NKrb1Qows8aojbAPae0Q/s640/Senai%20Kizhangu%20Masala.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxffkRoYs7XH9ysbV-VzveT5Q-v_qDEkLCQWVjIkGtFrUx_n9ZUtteanJ4VOxWwNd_Oruwag5BLw5htI8S1Y4DRcj3b1Zlte2pLyhMHDpoNgl0KOsiPyITejBOeTjHva62DBn6JTaWq9HNBNHe0fvJgJnOQU5sD78rUDD5x0NKrb1Qows8aojbAPae0Q/s16000/Senai%20Kizhangu%20Masala.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First peel the senai kizhangu and cut into small cubes. Then put all the senai kizhangu in a bowl along with little water and a pinch of turmeric. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRotu2FuW34OYps8rDR4B8jagJcTBSU8MLet8CrPhDM_2-OLToDGqtp0f9z2u-U4SIFEOUzbpQTCQpa0paTtcc7WZgq1B2bKjM5WzGt1sxEkyfkQlMUvOX35A_NGHjOn5ZduXfK4TQsQ48UseWFbp8UXsNEzU4zM7-I0kaDLJGKPa_v87gJvf1RYOZQ/s640/Senai%20Kizhangu%20Masala_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRotu2FuW34OYps8rDR4B8jagJcTBSU8MLet8CrPhDM_2-OLToDGqtp0f9z2u-U4SIFEOUzbpQTCQpa0paTtcc7WZgq1B2bKjM5WzGt1sxEkyfkQlMUvOX35A_NGHjOn5ZduXfK4TQsQ48UseWFbp8UXsNEzU4zM7-I0kaDLJGKPa_v87gJvf1RYOZQ/s16000/Senai%20Kizhangu%20Masala_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Steam it for 5 mins until they are soft. I used my instant pot for steaming the senai kizhangu, but you cab steam it in open pot with boiling water or with the steamer. Heat the pan with oil , add mustard, let it splutter then add the cumin and fennel seeds.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oPWFCuZ9wJhPt68CC_Rs6ZM6gOI-FjbbaMxTkLYkL3NuWCeXu2DmV3mq6BhEhofeQyqKrrWAbKrozxxZeCsqQfbMeJPGqLKRynSSFxm2VGoOESCmy53Nsp3FHcT27TKxdSgvvty89f7Fc1VCLzIKtXGW2L4gvRrqZmRlqWgrPOp7zmQTHjR1IXU7RQ/s640/Senai%20Kizhangu%20Masala_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oPWFCuZ9wJhPt68CC_Rs6ZM6gOI-FjbbaMxTkLYkL3NuWCeXu2DmV3mq6BhEhofeQyqKrrWAbKrozxxZeCsqQfbMeJPGqLKRynSSFxm2VGoOESCmy53Nsp3FHcT27TKxdSgvvty89f7Fc1VCLzIKtXGW2L4gvRrqZmRlqWgrPOp7zmQTHjR1IXU7RQ/s16000/Senai%20Kizhangu%20Masala_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">After a couple of secs, add the onions. Saute the onions till they are translucent.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbyx6eRV5Fc2mNbR8l-wFGATk6BRGzqmeTGSc6nA2snPjl4LNsWWMjkKMkbSsfNueWo00gz9650lHaLMG74sbGW7Q0dvg5PUrJ_e5nuvQgpVmzt8wV3F5vyJratq8Q12KS4hLRAXGzpaTSLVgKfrXs09-vpAS6Qt6E6IH0ATCkUzEhbyLguJeb3FnQ/s640/Senai%20Kizhangu%20Masala_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbyx6eRV5Fc2mNbR8l-wFGATk6BRGzqmeTGSc6nA2snPjl4LNsWWMjkKMkbSsfNueWo00gz9650lHaLMG74sbGW7Q0dvg5PUrJ_e5nuvQgpVmzt8wV3F5vyJratq8Q12KS4hLRAXGzpaTSLVgKfrXs09-vpAS6Qt6E6IH0ATCkUzEhbyLguJeb3FnQ/s16000/Senai%20Kizhangu%20Masala_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the curry leaves and tomato paste( you can also use one finely chopped tomatoes instead of tomato paste.)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbyx6eRV5Fc2mNbR8l-wFGATk6BRGzqmeTGSc6nA2snPjl4LNsWWMjkKMkbSsfNueWo00gz9650lHaLMG74sbGW7Q0dvg5PUrJ_e5nuvQgpVmzt8wV3F5vyJratq8Q12KS4hLRAXGzpaTSLVgKfrXs09-vpAS6Qt6E6IH0ATCkUzEhbyLguJeb3FnQ/s640/Senai%20Kizhangu%20Masala_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbyx6eRV5Fc2mNbR8l-wFGATk6BRGzqmeTGSc6nA2snPjl4LNsWWMjkKMkbSsfNueWo00gz9650lHaLMG74sbGW7Q0dvg5PUrJ_e5nuvQgpVmzt8wV3F5vyJratq8Q12KS4hLRAXGzpaTSLVgKfrXs09-vpAS6Qt6E6IH0ATCkUzEhbyLguJeb3FnQ/s16000/Senai%20Kizhangu%20Masala_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Give a good mix(if you're using tomatoes, saute till they are mushy and proceed the next steps.) and then add the boiled water from the yam(if you've boiled the yam in open pot, make sure to reserve some, it has great flavor.) and mix it well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3FPKR6jmqdSZybxwe8sKTmtGaqKEQL0uqMO2PjQOXy-36rxTW_smcuiHnUZkjb7S1jw4phQFATRQl9gDuL79vU0f7pOOxF3GtebIZk1tsl9b6oAuTaSLlTwL4kxy6wB_XiM0K77rENX2xnQijYILwbECPfyxHVoxKAWK6HXZl94TX83xdBbz8toM1Q/s640/Senai%20Kizhangu%20Masala_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3FPKR6jmqdSZybxwe8sKTmtGaqKEQL0uqMO2PjQOXy-36rxTW_smcuiHnUZkjb7S1jw4phQFATRQl9gDuL79vU0f7pOOxF3GtebIZk1tsl9b6oAuTaSLlTwL4kxy6wB_XiM0K77rENX2xnQijYILwbECPfyxHVoxKAWK6HXZl94TX83xdBbz8toM1Q/s16000/Senai%20Kizhangu%20Masala_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add all the spices(turmeric,red chili and coriander powder), give a stir and cover cook till the raw smell is gone.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu_D9-zBKhBXLlM8y7WyquTxlThVzZGNYfQNw4O3E5L8RWf6mg_EOd92lPUKb53ZCjWOtz6eKrI-EY0hfHnn3HWXhG-oKGXTU6FjhFxVfLXPo-bqMvAsloqtDQn1oZrU-tumE86pWyp8yYogqZU8tdmOf1WD9KCvKQwPD7uoWESZHm6UAZYTLtGcyuA/s640/Senai%20Kizhangu%20Masala_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu_D9-zBKhBXLlM8y7WyquTxlThVzZGNYfQNw4O3E5L8RWf6mg_EOd92lPUKb53ZCjWOtz6eKrI-EY0hfHnn3HWXhG-oKGXTU6FjhFxVfLXPo-bqMvAsloqtDQn1oZrU-tumE86pWyp8yYogqZU8tdmOf1WD9KCvKQwPD7uoWESZHm6UAZYTLtGcyuA/s16000/Senai%20Kizhangu%20Masala_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Grind the ingredients listed under "To grind" and add it to the pan along with salt and a 1/2 cup of water.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AJ77a_70cnoYvUhmyQcL-dQkoVHOdjlLWIYTxgKQE3lzXZluE8Le7P44505easfM9M6VOV9_JLFtAGT8yynzCBdiBrLBftUMLM4UxGaghVo0RsPuaNGn4Mz8qYfXp5TiTDRDp36yxmdtFN6Xv7bUFO_2FXB6JtuElt1k7diXa6-mGcuVzsAeA6kTSA/s640/Senai%20Kizhangu%20Masala_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AJ77a_70cnoYvUhmyQcL-dQkoVHOdjlLWIYTxgKQE3lzXZluE8Le7P44505easfM9M6VOV9_JLFtAGT8yynzCBdiBrLBftUMLM4UxGaghVo0RsPuaNGn4Mz8qYfXp5TiTDRDp36yxmdtFN6Xv7bUFO_2FXB6JtuElt1k7diXa6-mGcuVzsAeA6kTSA/s16000/Senai%20Kizhangu%20Masala_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Let it comes to boil and then add the cooked yam.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnqQW1okiYwgkvEaL90xq7m3aeesg7UM1gcX8n2n6kfLawLZdvI6J3NAuGR8uiXlFlUH7SvuxKkaP5ahtHuRW8R-INKiLPQeskVdCWnKHU12szBsejSKLa9isJpzCL4kq_RvsDy0g-tyvERBHJO5OjTczDcG1qBAB0P8u3vaJwAWVFuNcto_HUCP3Cw/s640/Senai%20Kizhangu%20Masala_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnqQW1okiYwgkvEaL90xq7m3aeesg7UM1gcX8n2n6kfLawLZdvI6J3NAuGR8uiXlFlUH7SvuxKkaP5ahtHuRW8R-INKiLPQeskVdCWnKHU12szBsejSKLa9isJpzCL4kq_RvsDy0g-tyvERBHJO5OjTczDcG1qBAB0P8u3vaJwAWVFuNcto_HUCP3Cw/s16000/Senai%20Kizhangu%20Masala_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Followed by garam masala. Let it cook till it all comes together as thick masala. Finally add some coriander leaves. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTq-jWgzZxwhlxVPuJr-jTYchoGw1aTCkzBC4Iz9T1gmUndsmMfzzqIFCQn_u_SienqdQf5RfWnfq2KbzITN5Gs4Jcv0BbdOGA8YNn6dZIxo5hniEeMpf7QAf5CB3GfL7xETFWcP940k_biPjyKuLoIJ4vTlnvca8stphL3zpf_BFZZ7b7F2l58ICBg/s640/Senai%20Kizhangu%20Masala_8.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTq-jWgzZxwhlxVPuJr-jTYchoGw1aTCkzBC4Iz9T1gmUndsmMfzzqIFCQn_u_SienqdQf5RfWnfq2KbzITN5Gs4Jcv0BbdOGA8YNn6dZIxo5hniEeMpf7QAf5CB3GfL7xETFWcP940k_biPjyKuLoIJ4vTlnvca8stphL3zpf_BFZZ7b7F2l58ICBg/s16000/Senai%20Kizhangu%20Masala_8.png" /></a></div></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Yummy Senai Kizhangu Masala is ready.</span></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2015/06/senai-kizhangu-varuval-elephant-yam-fry.html">Related : How to make Senai Kizhangu Varuval </a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvyH9_j2o8Tkz0xMzD3ITGXVvswqAwVyD2mqtksJFMX8i0SJSoddsGTca5gKnDGiV1b0uwNBOYrKLmjotZn6XaBQ6nyl8f6LXEltkZe0Bnu6xFU6zillagDDGNNzpd5QOCKk83roUv96yotA6_6i4nhjSNp2MSDc8tA7_v3UtKaX5Vw9XITwh1EhjRA/s805/Senai%20Kizhangu_Masala.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="805" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvyH9_j2o8Tkz0xMzD3ITGXVvswqAwVyD2mqtksJFMX8i0SJSoddsGTca5gKnDGiV1b0uwNBOYrKLmjotZn6XaBQ6nyl8f6LXEltkZe0Bnu6xFU6zillagDDGNNzpd5QOCKk83roUv96yotA6_6i4nhjSNp2MSDc8tA7_v3UtKaX5Vw9XITwh1EhjRA/s16000/Senai%20Kizhangu_Masala.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Cut the senai kizhangu into small pieces so that it blends with the masala well.</span></li><li><span style="font-family: arial;">Adding more cashews gives such a rich taste.</span></li><li><span style="font-family: arial;">Adjust the masala consistency as per your liking. Reserve the yam cooked water and use it as needed to adjust the consistency. It's very flavorful. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZez3yCy04EtgxwRnc4cbee4_4yiJqAUDa33focJDnCI-lv1s08RbOej5b6_m9D6RS5Ner5UB71680Fg_AWwAIs-x1DDEVskC2xQxn--EJRbFon0OgPmUx2xaIIp5hLl0APTWQ3_6fodwRmBqgF_D9Swd8OqtdkuQIDBNLR4wFh-xyfUOJ6VYujVZ1A/s640/Senai_Kizhangu_Masala.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZez3yCy04EtgxwRnc4cbee4_4yiJqAUDa33focJDnCI-lv1s08RbOej5b6_m9D6RS5Ner5UB71680Fg_AWwAIs-x1DDEVskC2xQxn--EJRbFon0OgPmUx2xaIIp5hLl0APTWQ3_6fodwRmBqgF_D9Swd8OqtdkuQIDBNLR4wFh-xyfUOJ6VYujVZ1A/s16000/Senai_Kizhangu_Masala.jpg" /></a></li></ul></div><div><br /><br /></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-7516827984684848142023-06-06T19:22:00.001-05:002023-06-06T19:24:09.811-05:00White Sauce Vegetable Pasta | Easy Pasta Recipe<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">White Sauce Vegetable Pasta, an easy to make delicious pasta with a lot of vegetables. White sauce is also known as bechamel sauce made from butter, flour and milk. It's one of the five mother sauces in western cuisines and the word bechamel is from French which means thick white sauce. </span></span><div><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;">In our home, both me and ST like coriander pesto pasta and tomato sauce pasta, white sauce pasta is not our favourite but occasionally it's OK. But now, since the kid likes the white sauce pasta and having a little bit without any fuss compared to other foods. So change of scenery in my kitchen, that's why now i'm making white sauce pasta at home ! </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">While travelling from India to here, my LO ate only the white sauce pasta that the airline provided out of all the food that i had packed. Ever since, i have been making this white sauce pasta for him and after eating all the leftovers, i have to admit that indeed it's delicious and i too started to like it. <br /></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNIiMuGThqC5oBD_MM81AgdnbJCiRkqomvqkdvQJZqxTZFR5s15bZl6HxuSEtT9YHWGpRmrUxSfWBi0I9nZdiTATSDUVmEynPGuC7WRL4aiaN4aj-_AT8EfxVBLamO6yFlLYuiVEt6Hbu4h0C4v06mgo5TfQd1OP_3OkD8Al3ZCGaVCgPSv8Vw_uz0Q/s691/White_Sauce%20Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="691" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNIiMuGThqC5oBD_MM81AgdnbJCiRkqomvqkdvQJZqxTZFR5s15bZl6HxuSEtT9YHWGpRmrUxSfWBi0I9nZdiTATSDUVmEynPGuC7WRL4aiaN4aj-_AT8EfxVBLamO6yFlLYuiVEt6Hbu4h0C4v06mgo5TfQd1OP_3OkD8Al3ZCGaVCgPSv8Vw_uz0Q/s16000/White_Sauce%20Pasta.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/p/pasta-pizza-and-sauces.html">Related: More Pasta, Pizza and Sauce Recipes</a></span></h3><div><span style="font-family: arial;">In today's recipe, i haven't prepared the sauce ahead. Just sprinkled the flour on the cooked veggies and sauteed. By this method, the chances of forming lumps in the sauce is so minimal, so the sauce would be lump free and absolutely smooth. Additionally, the recipe just needs one vessel to cook and clean later :-) </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">However this method is not the traditional way of making white sauce pasta but i can assure you that it's super easy to make and finger licking delicious.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make this creamy white sauce pasta. <br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">White Sauce Vegetable Pasta </span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">White sauce pasta, White sauce vegetable pasts, Bechamel sauce pasta</span>
<span itemprop="description" style="display: none;">White Sauce Vegetable Pasta, an easy to make delicious pasta with a lot of vegetables.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Fusilli Pasta - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Onion -1/2</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Carrot - 1 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Capsicum - 1 (small)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Mushroom - 1/2 cup(chopped)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Frozen Peas - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 2 cups</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Olive oil / Butter - 3 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">All purpose flour - 3 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cheddar cheese - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Garlic - 2 cloves</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - to taste</span></div><div itemprop="recipeIngredient" style="text-align: left;"><span style="font-family: arial;">Pepper - to taste</span></div></div></div></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjIxBMsloZbsHhrGi-xf4VrEwYfoWW7AFZCEj6uztu0PFDH5UFjNLE8FIyMRtwiW95xL91QjnwD6Iqt_9OJ8W_BV-fsGgE3BQtV5TJWjjLJnp_WG9Y4hSo7ZtCm-Mb3X-zg5gGvAm9WjdeDH4fMW3TTaY_9wD1EaBrcBiWRy2og5iNuJFQfn1QQ0Lnw/s878/White_Sauce_Pasta.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="878" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjIxBMsloZbsHhrGi-xf4VrEwYfoWW7AFZCEj6uztu0PFDH5UFjNLE8FIyMRtwiW95xL91QjnwD6Iqt_9OJ8W_BV-fsGgE3BQtV5TJWjjLJnp_WG9Y4hSo7ZtCm-Mb3X-zg5gGvAm9WjdeDH4fMW3TTaY_9wD1EaBrcBiWRy2og5iNuJFQfn1QQ0Lnw/s16000/White_Sauce_Pasta.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First cook the pasta as per the package instructions and keep it aside. Cut all the vegetables and keep it ready. Heat a large pan with olive oil.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWz0ZAz3OKI2oCNN7PhN_Mzkmw7nm4gW4fRjioxAsptcY_AL0eljPqghr3nZpnDJ6G4d7bfmBeI8kBzxnbWIdhASV6nBLBwygv3t2csb2DQs2xu0VbZcyRpr3fv9QOaHTyQF8gkYYTrKiPpZmh6qxYPxhuY8F4rGES_tsM4LcG_0IIsdiWo-Am700sA/s640/White_Sauce_Pasta_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWz0ZAz3OKI2oCNN7PhN_Mzkmw7nm4gW4fRjioxAsptcY_AL0eljPqghr3nZpnDJ6G4d7bfmBeI8kBzxnbWIdhASV6nBLBwygv3t2csb2DQs2xu0VbZcyRpr3fv9QOaHTyQF8gkYYTrKiPpZmh6qxYPxhuY8F4rGES_tsM4LcG_0IIsdiWo-Am700sA/s16000/White_Sauce_Pasta_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the crushed garlic. Give a quick stir and when it's aromatic, add the vegetables along with salt(enough for the vegetables) and pepper powder. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgh8-l5wVekqP2M5gQCZlSpzrrVYbe2HPI9bVWcwSeWKHtmTlxAqh4LU-euCay131D9Gkgjw0UmGmS1pBDukB9arLdwgvq8-qoqdjAGqtnrgYj1_9aH7HePtMNv0AOJYBKoc0VZF7qXUh7lIZ269tghk2i9QyTMYZnNHuNoykzX45I7Wr0BMxjbmweA/s640/White_Sauce_Pasta_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgh8-l5wVekqP2M5gQCZlSpzrrVYbe2HPI9bVWcwSeWKHtmTlxAqh4LU-euCay131D9Gkgjw0UmGmS1pBDukB9arLdwgvq8-qoqdjAGqtnrgYj1_9aH7HePtMNv0AOJYBKoc0VZF7qXUh7lIZ269tghk2i9QyTMYZnNHuNoykzX45I7Wr0BMxjbmweA/s16000/White_Sauce_Pasta_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cook the veggies till they are soft and then add the flour, give a good mix with the vegetables and roast the flour for a min or two in a low flame.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BXPb8ME6XNSbohjmA56H18uHQu5BIs6dpsUMrjqfl5DC5PIkqyjR8k7IIzMvokCnI2gOUChDbJpvAIMsbM0twrLPCBJJZu95D2R9oMvxP4N-Xcgpzgu5YGxfFJ077vRrARqRMNnfp1n-YUNBLcd6kd6l1Kq-Pw7BFBdUNEJ_1BEJixO5HmPzYsVRsg/s640/White_Sauce_Pasta_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BXPb8ME6XNSbohjmA56H18uHQu5BIs6dpsUMrjqfl5DC5PIkqyjR8k7IIzMvokCnI2gOUChDbJpvAIMsbM0twrLPCBJJZu95D2R9oMvxP4N-Xcgpzgu5YGxfFJ077vRrARqRMNnfp1n-YUNBLcd6kd6l1Kq-Pw7BFBdUNEJ_1BEJixO5HmPzYsVRsg/s16000/White_Sauce_Pasta_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the milk & salt and mix it well. Now increase the heat & stir it continuously, the sauce would be thicken in a couple of mins.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsazxoClPW73qGlG5IwMQU94iqPTtimfWcie8ClXpBAtqIXnTj_gv6mYQsT6vPvbSXOTR-CgHJJWWpKI-q6LjtfRTgcED4kEhnYiPlSf20chXUsSuGIPSKuFTRcfBsZ0m1_YDQkY6uL1m8tPwmIODDd8EpzWOrcnh3Ga7MP7dSRPpmNCxhIINJzX0gHQ/s640/White_Sauce_Pasta_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsazxoClPW73qGlG5IwMQU94iqPTtimfWcie8ClXpBAtqIXnTj_gv6mYQsT6vPvbSXOTR-CgHJJWWpKI-q6LjtfRTgcED4kEhnYiPlSf20chXUsSuGIPSKuFTRcfBsZ0m1_YDQkY6uL1m8tPwmIODDd8EpzWOrcnh3Ga7MP7dSRPpmNCxhIINJzX0gHQ/s16000/White_Sauce_Pasta_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">The sauce should coat the back of the ladle well and if you should be able to draw a line with your fingers. That's the perfect consistency of the sauce. Now add the cheese and the cooked pasta.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTiLCHiCFkpPZiHbmW57B_-nloRheCZFu4WkdlX9soxFGFNgsi9E2gEcZwyRVxVlc3DT3md52o7dWraTolP8x1qgZvUi0pmObkNcGsZzb_lsw1Qh9SHBThYcyauXzg7SZCuYXaEbefLVkGcmibWtue7uh5Pav4CiU5x7-0uUqD7IoldhGPoLK6MMZ9Q/s640/White_Sauce_Pasta_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTiLCHiCFkpPZiHbmW57B_-nloRheCZFu4WkdlX9soxFGFNgsi9E2gEcZwyRVxVlc3DT3md52o7dWraTolP8x1qgZvUi0pmObkNcGsZzb_lsw1Qh9SHBThYcyauXzg7SZCuYXaEbefLVkGcmibWtue7uh5Pav4CiU5x7-0uUqD7IoldhGPoLK6MMZ9Q/s16000/White_Sauce_Pasta_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Give a good mix and let it in the flame for a couple of mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqNbWPqoiOSRKOr297UHS9MFyAEhSVBfdaK5-2tIMGCSEzPRoYxhHJM2bFvNuXl7wxHiJO9T5QS8ma8GK8u6p0k1zUqnCJTcep806bJrb70K61IOGwmxpztudbWvtpeW1KAoBzV5RIrjtz8qEW-OEd1aWBiQDQr4r6BYRzs4mBX-CNKIKwWVAm3HOtQ/s640/White_Sauce_Pasta_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqNbWPqoiOSRKOr297UHS9MFyAEhSVBfdaK5-2tIMGCSEzPRoYxhHJM2bFvNuXl7wxHiJO9T5QS8ma8GK8u6p0k1zUqnCJTcep806bJrb70K61IOGwmxpztudbWvtpeW1KAoBzV5RIrjtz8qEW-OEd1aWBiQDQr4r6BYRzs4mBX-CNKIKwWVAm3HOtQ/s16000/White_Sauce_Pasta_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious veggie loaded white sauce pasta is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/02/coriander-pesto-sauce-cilantro-pesto.html">Related : How to make Coriander Pesto Sauce</a></span></h3><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzANP2JBUSqXs_V-_nlbLI2LcQJ0ln-dVFvme-QzC_NEgwkD_XfIeUP37Z2tsSzaU-kxq4iG1C7QhiNLa9wSd7afK_3GLMcZ4i_gAB110tTH241VFl_BnIO-Tu5wSYbdA12UC3prrS4FQuOkOmzXjLMiJd6tLS_Hn0tZrEVvJLyqyJIsaOLWVsxoCwg/s691/White%20Sauce%20Pasta.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="691" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzANP2JBUSqXs_V-_nlbLI2LcQJ0ln-dVFvme-QzC_NEgwkD_XfIeUP37Z2tsSzaU-kxq4iG1C7QhiNLa9wSd7afK_3GLMcZ4i_gAB110tTH241VFl_BnIO-Tu5wSYbdA12UC3prrS4FQuOkOmzXjLMiJd6tLS_Hn0tZrEVvJLyqyJIsaOLWVsxoCwg/s16000/White%20Sauce%20Pasta.jpg" /></a></span></div><div><span style="font-family: arial;"><b>Notes</b>: </span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Serve hot for gooey and creamy pasta. Once it cooled, the sauce thickens. </span></li><li><span style="font-family: arial;">You can use any varieties of pasta for this recipe.</span></li><li><span style="font-family: arial;">Red chili flakes can be added for more spiciness.</span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1lF1Tt9Gp9Nfz9SrkyWAW6ghlufTHeIiVXkyurS0ujcynbbfvCa76bVsVRKV_HlHR9OFmVXEsBNbfd7jqAPf4_sgbKLR_ioLap2O3qi_AHVzfw7wTtQVopbma4pVQOHUn5JBLvX0d1YPD4tUf6I0Nb37VGsL29giANCAKyrPzDi35rcnxVPV3wIQZA/s640/White%20Sauce%20Veg%20Pasta.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="530" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1lF1Tt9Gp9Nfz9SrkyWAW6ghlufTHeIiVXkyurS0ujcynbbfvCa76bVsVRKV_HlHR9OFmVXEsBNbfd7jqAPf4_sgbKLR_ioLap2O3qi_AHVzfw7wTtQVopbma4pVQOHUn5JBLvX0d1YPD4tUf6I0Nb37VGsL29giANCAKyrPzDi35rcnxVPV3wIQZA/s16000/White%20Sauce%20Veg%20Pasta.jpg" /></a></div></div><div><span style="font-family: arial;"><br /></span></div>
</div></div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-90807650835945704362023-05-24T10:03:00.002-05:002023-05-24T10:20:14.516-05:00Almond Flour Cookies | Almond Cookies<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Almond Cookies, delicious and flavorful cookies made from just three main ingredients like almond flour, sugar and coconut oil. It's one of the easiest cookies that i have baked so far yet it's super tasty and you can't stop by one.</span></span><div><span style="font-family: arial;"><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Q4VAqRCzPN36GvNFUUybrq6CyAqqwhlS_U1GJy2PjlX6rXE5-ysJEUT1M7M0y0jMjMnagCtR0RtBHe6tIKwRh_FzPcXQo3VrMUo1tmtG1lV4HDSyqTs3CGeOBVu_2gomUDYqrnOWsQcs1NlWPp-YINTapk9TmanTVLsPM_28IJHaG7CRLPrOLn74Q/s960/Almond%20Flour%20Cookies.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Q4VAqRCzPN36GvNFUUybrq6CyAqqwhlS_U1GJy2PjlX6rXE5-ysJEUT1M7M0y0jMjMnagCtR0RtBHe6tIKwRh_FzPcXQo3VrMUo1tmtG1lV4HDSyqTs3CGeOBVu_2gomUDYqrnOWsQcs1NlWPp-YINTapk9TmanTVLsPM_28IJHaG7CRLPrOLn74Q/s16000/Almond%20Flour%20Cookies.jpg" /></a><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;">Recently, i have been looking for some easy homemade cookie recipes for my little one. That's when i remembered about these almond cookies that i had baked a long time ago. So after a bit of browsing through my drafts, found the recipe which was actually saved from some pinterest board(not exactly know the source of the recipe now) and baked instantly. As expected, it turned out good and to my surprise, my little one also enjoyed it as much as i did. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">These cookies taste similar to coconut cookies without any coconut and are buttery without any butter in the recipe and so flavorful without any flavoring agents. The key ingredient in the recipe is the coconut oil that gives all the flavor and taste.</span></div><div><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial;"><i>Right before baking !!</i></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDLq1_s9ghCyn8c2F0obMxzGUDlE_mRi5hO1na4M5R-JDDihR58qWz2JDBrZGbb7a0mctgWqFohPWqxAPhCB8qZ5Ty652e8230aFlnkkLYksp49M18ylOtNTWCi_RUbQJD2HcAiPON3ql1RRaA2lZYmc69xwWSbfGCerlLhU9DLUfHZQWZCv3ZA1t1Q/s960/Almond-Flour%20Cookies.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDLq1_s9ghCyn8c2F0obMxzGUDlE_mRi5hO1na4M5R-JDDihR58qWz2JDBrZGbb7a0mctgWqFohPWqxAPhCB8qZ5Ty652e8230aFlnkkLYksp49M18ylOtNTWCi_RUbQJD2HcAiPON3ql1RRaA2lZYmc69xwWSbfGCerlLhU9DLUfHZQWZCv3ZA1t1Q/s16000/Almond-Flour%20Cookies.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>Coconut Oil</b></span></h3><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">As i mentioned earlier, coconut oil is the key ingredient for these cookies. Hence make sure to virgin coconut oil for that great flavor. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">For this recipe, coconut oil should be in liquid state and at the same time shouldn't be hot. So if you're living in the cold places where coconut oil always freezes, then melt the oil in the microwave or on the stove top and let it come to lukewarm temperature before using it.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>Sugar</b></span></h3><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">For 1 cup of almond flour, i have used just 2tbsp of sugar in this recipe which is perfect for us since i have baked these cookies for my kid and I don't want to over-sugar them. But you can add an extra tbsp of sugar if you want really sweet cookies.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Also, i have used powdered sugar in this recipe. But regular sugar/ light brown sugar can also be used .</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0978BXueKQlStODNdBtlBWpikWIxsmFYY-7OsaZOf2-t0hMO4UOyOe9s2YrAKQI1Qu8n1qJWC94WpR5nKiqzDMM1yYlH78Na30lXDmVGAPNkRfjSphfbEIeIWJ1ossQCFJK6OxOHORm3i4rQReqKguvocUAfNjQ9Lzlw_FqRTo80H23SHtj6iPpgfbw/s640/Almond_Flour_Cookies.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="616" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0978BXueKQlStODNdBtlBWpikWIxsmFYY-7OsaZOf2-t0hMO4UOyOe9s2YrAKQI1Qu8n1qJWC94WpR5nKiqzDMM1yYlH78Na30lXDmVGAPNkRfjSphfbEIeIWJ1ossQCFJK6OxOHORm3i4rQReqKguvocUAfNjQ9Lzlw_FqRTo80H23SHtj6iPpgfbw/s16000/Almond_Flour_Cookies.jpg" /></a></div><div><span style="font-family: arial;"><b><br /></b></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>Cookie Dough</b></span></h3><div><span style="font-family: arial;">Cookie Dough should be slightly sticky so that it can be shaped easily. If the dough is too sticky, then add a tbsp of almond flour and mix it well again.</span></div><div><span style="font-family: arial;">Likewise, if the dough is too dry and unable to shape them, then add a tsp of water, mix it well. Yep, it's such a forgiving dough :-)</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>Cookie Texture</b></span></h3><div><span style="font-family: arial;">These cookies are slightly crispy on the day of baking. Afterwards, it's slightly chewy like coconut cookies. However, it tastes delicious either way !</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Finally, if you're looking for some healthy cookies to bake for your kids/adults, i would highly recommend to try these cookies. </span></div><div><br /></div><div><span style="font-family: arial;">Now let's check out on how to make delicious almond cookies.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-_tLvboTYnugZg_RUIBa-M9o5mM6h6bn0djJET2uECQz1YX3Ozkywl9Pe5yXHjYWoSf6cLadV84A8NffNEpxripXoW9Q54N_ILEdMEdNa9y5A8bDHWYmi8YTkvDHzCsH08GRD2C-nTGuBAo8WFzb2YUkNcNHnA2JdVhsXOSdQH7nWVmvtQBDonqmdg/s640/Almond_Cookies_Dough.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-_tLvboTYnugZg_RUIBa-M9o5mM6h6bn0djJET2uECQz1YX3Ozkywl9Pe5yXHjYWoSf6cLadV84A8NffNEpxripXoW9Q54N_ILEdMEdNa9y5A8bDHWYmi8YTkvDHzCsH08GRD2C-nTGuBAo8WFzb2YUkNcNHnA2JdVhsXOSdQH7nWVmvtQBDonqmdg/s16000/Almond_Cookies_Dough.jpg" /></a></div><div><div itemscope="" itemtype="http://schema.org/Recipe"><div class="stitched"><h1 style="text-align: center;"><span itemprop="name" style="font-family: arial;"><span style="font-size: large;">Almond Flour Cookies | Almond Cookies</span></span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Cookies</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">General</span><br />
<span itemprop="keywords" style="display: none;">Almond flour cookies, almond cookies, cookies without flour, cookies without butter</span>
<span itemprop="description" style="display: none;">Almond Cookies, a delicious and flavorful cookies made from just three main ingredients like almond flour, sugar and coconut oil.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Almond Flour - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Powdered Sugar - 2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Coconut Oil - 2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - 1/8 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - 1 1/2 to 2 tbsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Almond Slices - a few (optional)</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5pCRru1rncMMZ5lnxp-2XrN2oLePOOsOIu8VaVofSz9Bi9UdL-hEXownzyFZyQraglqLWYFkTVkQHLhGiFjHA9oTIaeVUyTXoVEQaWcY4k7gcCeWHSoiF_1jR-n_nHuqYFSeME9ZHf5ReG9_oGs5r8mgAAzYebgY9WcsQb3-OAnAkGm8X2-tVFU2KQ/s960/Almond%20Cookies.jpg" itemprop="image" style="font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5pCRru1rncMMZ5lnxp-2XrN2oLePOOsOIu8VaVofSz9Bi9UdL-hEXownzyFZyQraglqLWYFkTVkQHLhGiFjHA9oTIaeVUyTXoVEQaWcY4k7gcCeWHSoiF_1jR-n_nHuqYFSeME9ZHf5ReG9_oGs5r8mgAAzYebgY9WcsQb3-OAnAkGm8X2-tVFU2KQ/s16000/Almond%20Cookies.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven @ 350F</span></div><div><span itemprop="recipeInstructions" style="font-family: arial;">In a bowl, add the almond flour, sugar and salt, mix it well together.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3ZfWG4rdl67RAxig91qUZukEARIzc7b_2Ibz7wfD7SL2X6GtdY23UMoweJGsQYYh9TF7Fe0YWQGduvA_N6-7rFeiEKfRp83iErajZ3xhiRdHQw_b_6tVR3XGxz-7vLfvpgfcGGToxg1-bBSY5A-tDocbhxV9axTMikrkZTP-k8ULv612jryT9cxOtQ/s640/Almond_Cookies_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3ZfWG4rdl67RAxig91qUZukEARIzc7b_2Ibz7wfD7SL2X6GtdY23UMoweJGsQYYh9TF7Fe0YWQGduvA_N6-7rFeiEKfRp83iErajZ3xhiRdHQw_b_6tVR3XGxz-7vLfvpgfcGGToxg1-bBSY5A-tDocbhxV9axTMikrkZTP-k8ULv612jryT9cxOtQ/s16000/Almond_Cookies_1.png" /></a></div></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the coconut oil & water and start mixing it with the dry ingredients.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7nUrmIL9KgrRXQ86TxJLtXs_pgr___tgud49zFNHOcLfzhxgSIbudE0r5pE-t0u_fH5If9m_xOt_DiZ8A-1AlkSRb4hgjG8V-gbo7eh_15IFIoqiWWMCU2xUERPV4zndpGt3pJWVjX8ojaR7B8mzgs2Ig4fLN3eeBdembR4RwZK36BWLmRI_WA1JBQ/s640/Almond_Cookies_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7nUrmIL9KgrRXQ86TxJLtXs_pgr___tgud49zFNHOcLfzhxgSIbudE0r5pE-t0u_fH5If9m_xOt_DiZ8A-1AlkSRb4hgjG8V-gbo7eh_15IFIoqiWWMCU2xUERPV4zndpGt3pJWVjX8ojaR7B8mzgs2Ig4fLN3eeBdembR4RwZK36BWLmRI_WA1JBQ/s16000/Almond_Cookies_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">It will form a slightly sticky dough. Now, pinch a small amount of dough from the mixture and roll into a ball.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgren_XUFJrUhqqnTCe7HPAr99pc0VcWaGKXSuTvfrES595M1h0DO5ENCS2EQzuFV8x26UO_lbe6X7Q_iWT_fXHSQCqULM_dvTS16Avcnpo_UHCiMACpLgwkMkO1glscq54QZIBe0keF_NnPts4L2QY80jl2mrRWyjsNROEwFBiNsmITf-5nDKkBgblQg/s640/Almond_Cookies_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgren_XUFJrUhqqnTCe7HPAr99pc0VcWaGKXSuTvfrES595M1h0DO5ENCS2EQzuFV8x26UO_lbe6X7Q_iWT_fXHSQCqULM_dvTS16Avcnpo_UHCiMACpLgwkMkO1glscq54QZIBe0keF_NnPts4L2QY80jl2mrRWyjsNROEwFBiNsmITf-5nDKkBgblQg/s16000/Almond_Cookies_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then flatten it a bit in your palms and place it on the parchment lined baking tray. Do the same for all the dough and then place a sliced almonds(it's totally optional) on each cookie dough and press it gently. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4VOvgEC15KWQDDsH73FLSGctwaD_EMoBLr70qol1H743vrPDydwHMPeoIYGIPPSfi8OSxvlGIButAftPGShMgoVcxaUHDiNuNnPtxnTpFza9CiX5iqM7g-rds6ZQGBLaU5CJgV0lhKYsoIx1ahye_eUMnmYU-mwSzj45t2V72SYT2IK0EwbTa2hrlQ/s640/Almond_Cookies_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4VOvgEC15KWQDDsH73FLSGctwaD_EMoBLr70qol1H743vrPDydwHMPeoIYGIPPSfi8OSxvlGIButAftPGShMgoVcxaUHDiNuNnPtxnTpFza9CiX5iqM7g-rds6ZQGBLaU5CJgV0lhKYsoIx1ahye_eUMnmYU-mwSzj45t2V72SYT2IK0EwbTa2hrlQ/s16000/Almond_Cookies_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Bake it on the preheated oven @350F for 15-18 mins. Delicious and flavorful almond cookies are ready.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsakNXCgIoUTehkgKFepfNly7r39cQPeZpYsGkHwnwySzFiFCWYxiVvO6N_WcGez6tvJVqHaoyCxAR9q-lifEMCm8T-YbnjCcpf47Ssi9q4RGWSHLo-yTmmMPgsm75NfdAdcl4nQsoeW_PngcsVO3emWJMIZvi-k1Y39CfIEuUYrwMUftRNNFIqzmQVA/s960/Almond%20Flour_Cookies.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsakNXCgIoUTehkgKFepfNly7r39cQPeZpYsGkHwnwySzFiFCWYxiVvO6N_WcGez6tvJVqHaoyCxAR9q-lifEMCm8T-YbnjCcpf47Ssi9q4RGWSHLo-yTmmMPgsm75NfdAdcl4nQsoeW_PngcsVO3emWJMIZvi-k1Y39CfIEuUYrwMUftRNNFIqzmQVA/s16000/Almond%20Flour_Cookies.jpg" /></a></div></div><h3 style="text-align: left;"><a href="https://www.sandhiyascookbook.com/2016/11/peanut-butter-cookies-eggles-peanut.html"><span style="font-family: arial;">Related: How to make Peanut Butter Cookies</span></a></h3><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Depends on the oven, the baking time varies, so keep an eye on the cookies after 15 mins.</span></li><li><span style="font-family: arial;">Once the cookies are completely cooled down, store it in air-tight container.</span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rdT_nKbnp31FzhgZ3krZj1JJvZ_ZHaR-9acfDQggfK5jKrCDlFWFJe2BNQ_yb_phMccIJHqiOPiHGl7JvDWGRxTElVlZnT0aeXDuo27BfIYZSolOaRCwYldVHPql-YtPBLtdEY4G9KXUPvcM4ZZY5XIDwKu7c6-jVJd7XBPasv2G2MQ-DUIxdIni3w/s960/Almond_Flour%20Cookies.jpg" style="font-family: arial; font-size: x-large; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rdT_nKbnp31FzhgZ3krZj1JJvZ_ZHaR-9acfDQggfK5jKrCDlFWFJe2BNQ_yb_phMccIJHqiOPiHGl7JvDWGRxTElVlZnT0aeXDuo27BfIYZSolOaRCwYldVHPql-YtPBLtdEY4G9KXUPvcM4ZZY5XIDwKu7c6-jVJd7XBPasv2G2MQ-DUIxdIni3w/s16000/Almond_Flour%20Cookies.jpg" /></a></div></div><div><span style="font-family: arial;"><br /></span></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-85878000345814831022023-05-09T10:00:00.015-05:002023-05-09T10:04:52.003-05:00Avocado Chapati | Soft Avocado Roti<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado. Making of this roti is as simple as the regular roti however it's so healthy, super soft and pairs great with any Indian curries or it can be used as wraps.</span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you have too many ripened avocado at the same time and bored of eating as it as or as guacamole , then i highly recommend giving a try on these yummy roti.<br /><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMZCvL762A2CnzrrQI-0xDWTeKMhWvhAH9kPQO-zj-h40dOdstYfub3Vq7-ezKMOhvPZVbXFFeTdYu2TSljPL7-npennjf6_uYJjbxVbXMjrxdP8OF3rnD25WPvKtOefGCXsUMrYsLCfpay7A8mO9h6v-HFITvP47FmAF0QbUbX5ziAi61HXJP8r25w/s812/Avocado%20Chapati.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMZCvL762A2CnzrrQI-0xDWTeKMhWvhAH9kPQO-zj-h40dOdstYfub3Vq7-ezKMOhvPZVbXFFeTdYu2TSljPL7-npennjf6_uYJjbxVbXMjrxdP8OF3rnD25WPvKtOefGCXsUMrYsLCfpay7A8mO9h6v-HFITvP47FmAF0QbUbX5ziAi61HXJP8r25w/s16000/Avocado%20Chapati.jpg" /></a></div></span></span><h3 style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><a href="https://www.sandhiyascookbook.com/2017/01/avocado-quesadilla-quesadilla-recipe.html">Related : How to make Avocado Quesadilla with leftover Chapati</a></span></span></h3><div><span style="font-family: arial;">Avocados are a great source of healthy fat and eating them makes you feel full for a longer time. Including them regularly in the diets gives a lot of health benefits according to science. So i have been including avocado in our diets frequently in the forms of salad, smoothies and rotis. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Before moving on to the recipe, let's check out FAQs.</b></span></div><div><span style="font-family: arial;">Does the colour of the avocado roti change after cooking?</span></div><div><span style="font-family: arial;">No ! So far, i have kept this roti at room temperature for about 6 hours and it doesn't change its color.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Does the dough change its color when you keep it for a longer time? </b></span></div><div><span style="font-family: arial;">Yes ! The dough color starts to change after around 20 mins. So i highly recommend to make this dough when you're ready to make roti. However, after cooking, it won't be in dark brown color.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kbPbZti4boxP04JZF-4YrsLuydjiyetjJm3raB31zvo9JTX0OAIrLW_9mTJBj-iNKEO7rOD970yJpq7LzZEVMcF3BRdXSvFhYEEpAXu5rf8m2d9wbGoBHooN2yrYoH4T-ctBvg_ZdAnWzvdTiUvIcZSVdjDtusIEw3-9JeKD1FK8mEKn_tacLeI1Iw/s640/Avocado.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="576" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kbPbZti4boxP04JZF-4YrsLuydjiyetjJm3raB31zvo9JTX0OAIrLW_9mTJBj-iNKEO7rOD970yJpq7LzZEVMcF3BRdXSvFhYEEpAXu5rf8m2d9wbGoBHooN2yrYoH4T-ctBvg_ZdAnWzvdTiUvIcZSVdjDtusIEw3-9JeKD1FK8mEKn_tacLeI1Iw/s16000/Avocado.jpg" /></a></div><div><span style="font-family: arial;"><b>Can i add any other spices to it ?</b></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Yes, of course. You can add chili powder as per your spice level and some garam masala for the flavor. Or you can squeeze a little bit of sriracha sauce while making dough. </span></div><div><span style="font-family: arial;">If you add more spices, then you don't even need side dish, a simple raita /yogurt would be enough</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now let move on to the recipe. </span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrox-HOAJ0Ltw6xuxb3H_FvHgGr57SLRVkQRurvFnUW5-OK1fHE424DAMVQnUhRj0RJ8YDqWyInL1TntEVW1SaITsOPv4ROpNu-VsS1TFpOgFiS--pyanu9qLLlOVS0tRBLJbdgWBCbejikNmGR63l_c62xlqToJOqAt05EQJ4ASw8Eb9-KLXsaoMHA/s640/Avocado-Roti-Dough.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="622" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrox-HOAJ0Ltw6xuxb3H_FvHgGr57SLRVkQRurvFnUW5-OK1fHE424DAMVQnUhRj0RJ8YDqWyInL1TntEVW1SaITsOPv4ROpNu-VsS1TFpOgFiS--pyanu9qLLlOVS0tRBLJbdgWBCbejikNmGR63l_c62xlqToJOqAt05EQJ4ASw8Eb9-KLXsaoMHA/s16000/Avocado-Roti-Dough.jpg" /></a></div><div><br />
<div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Avocado Chapati | Soft Avocado Roti</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">12 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Avocado Chapati, Soft Avocado Roti, Healthy roti</span>
<span itemprop="description" style="display: none;">Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Wheat flour/Atta - 2 cups</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Avocado - 1 </span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Lemon Juice - 1/2 tsp </span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Salt - to taste</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Water - as needed</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Oil - for cooking the roti</span></span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplxv1bU7AsltTPGFQvCT26OXti5jW113afsXuK0k6vySswc_4VD6n4ESwxjCwCWD0IE_JpzqGbyO8Uh03FlDyvS4pZL28cBS0tOJlTqaTijFsStncTkKP3obVE5XW9W8sg-wn30EwtK92a-N-emnWAjzoGBy0Y90TrcUo8FgcgTEvwYD8RE03-hXvMg/s754/Avocado%20Roti.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="754" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplxv1bU7AsltTPGFQvCT26OXti5jW113afsXuK0k6vySswc_4VD6n4ESwxjCwCWD0IE_JpzqGbyO8Uh03FlDyvS4pZL28cBS0tOJlTqaTijFsStncTkKP3obVE5XW9W8sg-wn30EwtK92a-N-emnWAjzoGBy0Y90TrcUo8FgcgTEvwYD8RE03-hXvMg/s16000/Avocado%20Roti.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First, take an avocado , cut into half, remove the pit and scoop out the flesh into a bowl.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3R1DMsEDGUsU5N_DaB5mbztijxjpLvue7sSIia1HGQXC3j0vf2_U_HOVGYsjSVhd-7mosFKl0Qc8nVFTyOJJcmpj6vXyicDNYUyu1mE34rKd0-zFWySvHt38Pa905CkjPeCf84VdE2QhMAm8UZjGokKdNfZcd3gOZLbbPj1wgSHfRry4C7zESz_vWZg/s640/Avocado_Chapati_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3R1DMsEDGUsU5N_DaB5mbztijxjpLvue7sSIia1HGQXC3j0vf2_U_HOVGYsjSVhd-7mosFKl0Qc8nVFTyOJJcmpj6vXyicDNYUyu1mE34rKd0-zFWySvHt38Pa905CkjPeCf84VdE2QhMAm8UZjGokKdNfZcd3gOZLbbPj1wgSHfRry4C7zESz_vWZg/s16000/Avocado_Chapati_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mash the avocado well with masher/fork, add the lemon juice and salt.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKzv-_yUvNASsNgmcip9s24KJg1TXm2PNBqXXPSsPWVawSBLGEifAHrzcvLvssdKxTgwsUJ9rYsnbBcIbu4bRaMhXoYRPCQSPJKcyAbG_WjXUun9YIiIbc45B3FRGT6Z9OC5wf0bUSoBAQI7kFt2TIqeGZ010aOswFtUMCRSR3AyTGgjivnyZunYuKw/s640/Avocado_Chapati_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKzv-_yUvNASsNgmcip9s24KJg1TXm2PNBqXXPSsPWVawSBLGEifAHrzcvLvssdKxTgwsUJ9rYsnbBcIbu4bRaMhXoYRPCQSPJKcyAbG_WjXUun9YIiIbc45B3FRGT6Z9OC5wf0bUSoBAQI7kFt2TIqeGZ010aOswFtUMCRSR3AyTGgjivnyZunYuKw/s16000/Avocado_Chapati_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Mix it all well together. Then add the wheat flour and mix it with the avocado mixture.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3_RYfs_-puAjeOBo3iIZniRhgGDyKKoWiABlwZ860mkVp6kCJxOMPXQEJGUtOg_DwOPt2sNK_GBaK574VoJynaaqXEUzeEZQHdBEu3DROsvhXDEvv7MD0Mb-T19S1lOmHmA1aEqYmPV7Dud2Pa24fNl29kKYR45UEb5CAZswQgcN-GC54qlngDEctQ/s640/Avocado_Chapati_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3_RYfs_-puAjeOBo3iIZniRhgGDyKKoWiABlwZ860mkVp6kCJxOMPXQEJGUtOg_DwOPt2sNK_GBaK574VoJynaaqXEUzeEZQHdBEu3DROsvhXDEvv7MD0Mb-T19S1lOmHmA1aEqYmPV7Dud2Pa24fNl29kKYR45UEb5CAZswQgcN-GC54qlngDEctQ/s16000/Avocado_Chapati_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the needed water and make a soft pliable dough. Divide the dough into golf sized ball.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvoaxwFKnPRnAlP7NiaoYmYZn_F5ZFiSIAZtkUQ6UJCmWLLhLFTsVtQGyHyghyE1M699yE0nnUPsIHaNbASkHPIMOppNL8cVQjbxXzCu0ZPzKHeMSbpaV503kP7VVb4W6ivixFIyRQaOuK2-YMP5-8ubVam4HLe2kRGB4uEiMFgk3yKijufSKVyZ7Ow/s640/Avocado_Chapati_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvoaxwFKnPRnAlP7NiaoYmYZn_F5ZFiSIAZtkUQ6UJCmWLLhLFTsVtQGyHyghyE1M699yE0nnUPsIHaNbASkHPIMOppNL8cVQjbxXzCu0ZPzKHeMSbpaV503kP7VVb4W6ivixFIyRQaOuK2-YMP5-8ubVam4HLe2kRGB4uEiMFgk3yKijufSKVyZ7Ow/s16000/Avocado_Chapati_4.png" /></a><span style="font-family: arial;"> </span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Roll into thin disc with rolling pin(if needed using flour for dusting while rolling). Heat the pan, grease it with little oil and then add the rolled dough, cook it on both till brown spots appear.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8LGfkkqCJQISoAydMhduee1bqxMADa3GM-uHJF2KzUbadHfALjPHqblWxom7_Ybx82jfdaICm-9B9AZoD_S6jQQtIXrcgY-CcdRQaVw9ii9W4IE10FuKuxxJuyUx5yqxvCXhnsJtkWDQ-wJ26TOe3Xr-iZtDF7saaleNIcJfQpBakV5BGsBprE0PKg/s640/Avocado_Chapati_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8LGfkkqCJQISoAydMhduee1bqxMADa3GM-uHJF2KzUbadHfALjPHqblWxom7_Ybx82jfdaICm-9B9AZoD_S6jQQtIXrcgY-CcdRQaVw9ii9W4IE10FuKuxxJuyUx5yqxvCXhnsJtkWDQ-wJ26TOe3Xr-iZtDF7saaleNIcJfQpBakV5BGsBprE0PKg/s16000/Avocado_Chapati_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Tada, healthy and soft avocado roti is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2020/04/rumali-roti-roomali-roti.html">Related : How to make Rumali Roti</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcPD6oVQIv8bz7t-THECTAetU76aSVXCSVROdIzKTWVEZF4rQmxcrSJKuFeumO1hGJbTxO48FJZ_PkQ7ARQIOzzqmLSZUaqZXvQfHG1Rde7UBlv8cjbUtxwcekqGxlhJYgmtveM4u9EuT4zavMonooMUkWpgnn8thib76Dn4uS7EUsSIyTJguLVy9IQ/s727/Avocado_Chapati.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="727" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcPD6oVQIv8bz7t-THECTAetU76aSVXCSVROdIzKTWVEZF4rQmxcrSJKuFeumO1hGJbTxO48FJZ_PkQ7ARQIOzzqmLSZUaqZXvQfHG1Rde7UBlv8cjbUtxwcekqGxlhJYgmtveM4u9EuT4zavMonooMUkWpgnn8thib76Dn4uS7EUsSIyTJguLVy9IQ/s16000/Avocado_Chapati.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Notes:</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Dough colour tends to change after a while, so don't rest the dough for more than 15 mins.</span></li><li><span style="font-family: arial;">The proportion of wheat flour to avocado is purely up to your preference. You can add more or less of avocado for the given quantity.</span></li><li><span style="font-family: arial;">Instead of oil, butter or ghee can also be used for cooking the roti.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI2w3k8R3TXN2ouMUMWqyiD4UCI6xgSHSKJqAHj7vyYefCCxI2Syr2qu-uEt7zzDudKyPzNi9rZHjCelWEQInn8RupGaoOHOLk81pBA7UK7gGhrgFN27b0_Yvhy6UjzVqhwG5KXNABc_BTLZ_41GvlAr6E7IzdVpY1TzU0_3cCVI-5onDeHw1EJ4Tjg/s650/Avocado_Roti.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="650" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI2w3k8R3TXN2ouMUMWqyiD4UCI6xgSHSKJqAHj7vyYefCCxI2Syr2qu-uEt7zzDudKyPzNi9rZHjCelWEQInn8RupGaoOHOLk81pBA7UK7gGhrgFN27b0_Yvhy6UjzVqhwG5KXNABc_BTLZ_41GvlAr6E7IzdVpY1TzU0_3cCVI-5onDeHw1EJ4Tjg/s16000/Avocado_Roti.jpg" /></a></li></ul></div><div><span style="font-family: arial;"><b><br /></b></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-63355117605309836712023-04-18T15:33:00.002-05:002023-04-18T15:35:41.936-05:00Pepper Chicken Dry | Kozhi Milagu Varuval <span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Pepper Chicken Dry, a delicious and easy to make chicken side dish that goes well with both rotis and rice or as starter too. This recipe tastes great for the chicken with bone and boneless well however i used to make this mostly with boneless chicken.</span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">By looking at the ingredients list you may wonder how it would taste with these minimal ingredients. But i assure you that </span></span><span style="font-family: arial;">it's one of the recipes that proves often less is required for making delicious recipe. </span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAiQvZNqrcSozJHJ7TNBugpADhWy8sJFDBNQ3CSoGh_F2eo1d4CTZRb-aMvCvuaPhmWzu3IM2zIQy-rTwsOPFUo-xZdt0LOK21frE-WfBrxiQ3KfPjCSXtzBxqZCLQo2ajH4SV6f83JHJ-gVwsr4UVbI3dqHuT01SdRI1pO5sfNrBs1hZM2Z3d-wB2g/s854/Pepper_Chicken_Dry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAiQvZNqrcSozJHJ7TNBugpADhWy8sJFDBNQ3CSoGh_F2eo1d4CTZRb-aMvCvuaPhmWzu3IM2zIQy-rTwsOPFUo-xZdt0LOK21frE-WfBrxiQ3KfPjCSXtzBxqZCLQo2ajH4SV6f83JHJ-gVwsr4UVbI3dqHuT01SdRI1pO5sfNrBs1hZM2Z3d-wB2g/s16000/Pepper_Chicken_Dry.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;">Nowadays, life is so busy with my little one so it's really hard for me to post here as frequent as before even though i cook more than before as of now :-) Anyhow , i make sure to share at least one recipe / month and seems like that's what i'm doing for the last 3-4 months. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, now coming to the recipe, this recipe doesn't need preparation ahead within 20 mins it would be ready and taste simply awesome. Do give a try and let me share your thoughts in the comments section.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFacqxabLTctBHdYZSoskDp_C-zYoK599C6E-bWpES-V-Q9Pz6gnuHmwGTGrQFlGdCjoyKFEHgFaIyxGpXL_W3d-JpEsMcpdJkgSSDIsudNLzb19y2fPaWfYiSoRhyjLCWDwSsAVpNKxGdhfTV1Jw39OdrYQtVf-CtYXbGzxnF9fjFzFuLYPGKkJhBQ/s640/%20Pepper%20Chicken.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="587" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFacqxabLTctBHdYZSoskDp_C-zYoK599C6E-bWpES-V-Q9Pz6gnuHmwGTGrQFlGdCjoyKFEHgFaIyxGpXL_W3d-JpEsMcpdJkgSSDIsudNLzb19y2fPaWfYiSoRhyjLCWDwSsAVpNKxGdhfTV1Jw39OdrYQtVf-CtYXbGzxnF9fjFzFuLYPGKkJhBQ/s16000/%20Pepper%20Chicken.jpg" /></a></div><div><div><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Pepper Chicken Dry | Kozhi Milagu Varuval </span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT05M" itemprop="prepTime">5 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">15 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">chicken, kozhi milagu varuval, chicken pepper fry, dry pepper chicken</span>
<span itemprop="description" style="display: none;">Pepper Chicken Dry, a delicious and easy to make chicken side dish that goes well with both rotis and rice or as starter too.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Chicken - 1/2 lb / 200 gms approx(boneless)</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Onion(thinly sliced) - 2(small)</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Ginger garlic paste - 2 tsp</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Red chilli powder - 1/2 tsp</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Coriander powder - 1 tsp</span><br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Turmeric powder - 1/4 tsp</span></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Pepper Powder - 1 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Garam Masala powder - 1/2 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Lemon juice - 1 tsp<br /><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Oil - 1 tbsp</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" itemprop="recipeIngredient">Salt - to taste</span></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Curry leaves - 2 sprigs <br /></span></span></div></div></div></span></div></div></div><span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AHZYzoB3dcuFmpISlJG8K5dKiLoYhViZyWblklLOgRS-2UHd4PicjFGhwlKqJcrE9DascdpJbUeylHLoW8VjzNjpaC0-MvxSGvct1VuqJvk6XieOaIc-vTiFWmrPpZYOm2fNxBfLHc6t3wq4pGYTg7m9EPXbtf6Qh_ThWFLNose3-nbDIov7jVjOxQ/s640/Dry%20Pepper%20Chicken.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="543" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AHZYzoB3dcuFmpISlJG8K5dKiLoYhViZyWblklLOgRS-2UHd4PicjFGhwlKqJcrE9DascdpJbUeylHLoW8VjzNjpaC0-MvxSGvct1VuqJvk6XieOaIc-vTiFWmrPpZYOm2fNxBfLHc6t3wq4pGYTg7m9EPXbtf6Qh_ThWFLNose3-nbDIov7jVjOxQ/s16000/Dry%20Pepper%20Chicken.jpg" /></a><b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">First clean the chicken and cut into bit size pieces, then add ginger garlic paste and all the spice powder( turmeric powder, red chilli powder and coriander powder).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnPEhkg2zA35_4u7JXkn3M9W1vmZbRnUDD8XS2fxLMxUPDwk4Oy_00NPS4Bzd7FRKRVnS95Y0WeOo3M7WnTIzp9XeaH_cxLNZroQuvN1iP4PyKpyZegLzr9H6Gkq02_jcoZYRvfdOXa_DkgBi-Hm3w5fmCMdSrmjb8xnlIOYrgms4Mdg345oOg65Ysw/s640/Dry_Pepper_Chicken_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnPEhkg2zA35_4u7JXkn3M9W1vmZbRnUDD8XS2fxLMxUPDwk4Oy_00NPS4Bzd7FRKRVnS95Y0WeOo3M7WnTIzp9XeaH_cxLNZroQuvN1iP4PyKpyZegLzr9H6Gkq02_jcoZYRvfdOXa_DkgBi-Hm3w5fmCMdSrmjb8xnlIOYrgms4Mdg345oOg65Ysw/s16000/Dry_Pepper_Chicken_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the salt and 1/2 tsp of lemon juice and mix it all together well. Heat a pan with the oil.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZjVe-6iWo3UzK_J44StHJbfTgisSf8c6HPAjK3Ll2KYfcsxN55PjyLLhGm2e6tzi1wzUXI75uSnRnHHeFAEAUnc5tZ9BzYNz3xzGdzocauqtl2MVS7cgGC9zilG4sAQ7QN8jUnQIa0uPNzveS6uJ8XOpHghYfBNOhJN1GIJhr_CSs3haHBMqXZcbZA/s640/Dry_Pepper_Chicken_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZjVe-6iWo3UzK_J44StHJbfTgisSf8c6HPAjK3Ll2KYfcsxN55PjyLLhGm2e6tzi1wzUXI75uSnRnHHeFAEAUnc5tZ9BzYNz3xzGdzocauqtl2MVS7cgGC9zilG4sAQ7QN8jUnQIa0uPNzveS6uJ8XOpHghYfBNOhJN1GIJhr_CSs3haHBMqXZcbZA/s16000/Dry_Pepper_Chicken_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the marinated chicken and saute it in the oil for 2-3 mins and then keep the heat in low and cover the pan with lid and let the chicken cook fully.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4BmRtf6AWd0Hufq-q9vyEZX1Qi8J23O41PsY0JFvd7_H0qO8E2993zl-Gpav7gTsrPNvTn0C_NMP9BeuNPyeN-TrHH-PqOBRMLEMEXQ7-brXLTvsilpht-qC9BnXSi5dfFJp9GGmHp4xYk17L8T-8u86V8pdrSGkLg0pwX1XA0hYcwuvfqym9FZyGg/s640/Dry_Pepper_Chicken_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4BmRtf6AWd0Hufq-q9vyEZX1Qi8J23O41PsY0JFvd7_H0qO8E2993zl-Gpav7gTsrPNvTn0C_NMP9BeuNPyeN-TrHH-PqOBRMLEMEXQ7-brXLTvsilpht-qC9BnXSi5dfFJp9GGmHp4xYk17L8T-8u86V8pdrSGkLg0pwX1XA0hYcwuvfqym9FZyGg/s16000/Dry_Pepper_Chicken_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Once the chicken is well cooked, remove it on the plate and then add the sliced onions in the same pan.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO3epVYqFAcpfQaXn37lg6lU03LuysU7A-szlwOKqnvKmCI8Q3nLU8mxyU3gbnXkAOQvQIyPVR_5O8LE9rX692Ud5giu7-kaEzJiXPlSSjsOqRrCaH0a-C8Kl0BKRj0TS-hF4lOWEXPGQYIGPTD2Usy1PxwKQ0RJAPL1Z_8B1tlBE-V404J9OVeklaw/s640/Dry_Pepper_Chicken_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO3epVYqFAcpfQaXn37lg6lU03LuysU7A-szlwOKqnvKmCI8Q3nLU8mxyU3gbnXkAOQvQIyPVR_5O8LE9rX692Ud5giu7-kaEzJiXPlSSjsOqRrCaH0a-C8Kl0BKRj0TS-hF4lOWEXPGQYIGPTD2Usy1PxwKQ0RJAPL1Z_8B1tlBE-V404J9OVeklaw/s16000/Dry_Pepper_Chicken_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the curry leaves and a pinch of salt . Saute the onions till they are translucent.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3T3MdsLeLKug9k7h0k951WMZjWfFJWue7l8lHW92TRXgemIfZcjMK5dUbgpqeNy8xAwKU686YxY_SfxfHIpwOcjGHDrqZtS-rL29lJ6mj4z12gbAxH6-65IAnbh8WPRcqAcaZX4oLG7YBVCP0BTv2H3sbX1PR4ulTA21c-g5cKjNLPGQQPX3BzQ4CQ/s640/Dry_Pepper_Chicken_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3T3MdsLeLKug9k7h0k951WMZjWfFJWue7l8lHW92TRXgemIfZcjMK5dUbgpqeNy8xAwKU686YxY_SfxfHIpwOcjGHDrqZtS-rL29lJ6mj4z12gbAxH6-65IAnbh8WPRcqAcaZX4oLG7YBVCP0BTv2H3sbX1PR4ulTA21c-g5cKjNLPGQQPX3BzQ4CQ/s16000/Dry_Pepper_Chicken_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then add the cooked chicken, give a good mix in the onion masala and then finally add the garam masala powder and pepper powder.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdu6APHLApgAaO2fnSpzSYc6laz42zTJOiDHjYVEktUoVEc8iOZ32D7nzrxItk2YaxT-zOjLitgPbzm0cLS26sHhWrZV2robwpvq_FkYf507JlipJIG4HhmUyR-p7V1pHiILZSITverG72bTxgyzJT1ZDWMfgx15fEA0Uj8ulceMjhOqIOd-ON0PHxhw/s640/Dry_Pepper_Chicken_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdu6APHLApgAaO2fnSpzSYc6laz42zTJOiDHjYVEktUoVEc8iOZ32D7nzrxItk2YaxT-zOjLitgPbzm0cLS26sHhWrZV2robwpvq_FkYf507JlipJIG4HhmUyR-p7V1pHiILZSITverG72bTxgyzJT1ZDWMfgx15fEA0Uj8ulceMjhOqIOd-ON0PHxhw/s16000/Dry_Pepper_Chicken_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Coat the chicken in the pepper powder well and then switch off the flame and finally squeeze the remaining 1/2 tsp of lemon juice. Mix it well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVCiZMaHMZwQH2zZwDf70L65DbED2hIsY5swFesjZIyuihsO6Gk5_MjOYOAjO3EkGy5yNr7suTo9qgdTppg9eceuYXcUI61RNgu-fzGuQ6Xg7Pmj6iTTLmhIkZTmOyCRHsyEHaEVUoutJXEjqATYItT4TTAIXD_oBwc8EX_LcrWSz4zeth66S_wU6EA/s640/Dry_Pepper_Chicken_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVCiZMaHMZwQH2zZwDf70L65DbED2hIsY5swFesjZIyuihsO6Gk5_MjOYOAjO3EkGy5yNr7suTo9qgdTppg9eceuYXcUI61RNgu-fzGuQ6Xg7Pmj6iTTLmhIkZTmOyCRHsyEHaEVUoutJXEjqATYItT4TTAIXD_oBwc8EX_LcrWSz4zeth66S_wU6EA/s16000/Dry_Pepper_Chicken_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious Dry Pepper Chicken is ready to serve. </span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2016/06/chicken-in-coconut-onion-masala-chicken.html">Related : Chicken Coconut Curry </a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIuMHuyRHBre6vWnubAk4XgcLpuEWNkbfLfaJURLoJS9opVmhYyr_N3N_4PFlTPFu5omGtUk5BLh6sFGzXfvSd3zWSdkwo0Rghf6a2igEtU2UEuA1RkeQgmukGjxLRSXcRWKxjbBVn63LvZDqlALnT8vDiZYlfgylfUZlUH3a2eRyyI0RMf_LtyXChw/s640/Dry_Pepper_Chicken.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="567" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIuMHuyRHBre6vWnubAk4XgcLpuEWNkbfLfaJURLoJS9opVmhYyr_N3N_4PFlTPFu5omGtUk5BLh6sFGzXfvSd3zWSdkwo0Rghf6a2igEtU2UEuA1RkeQgmukGjxLRSXcRWKxjbBVn63LvZDqlALnT8vDiZYlfgylfUZlUH3a2eRyyI0RMf_LtyXChw/s16000/Dry_Pepper_Chicken.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">For this recipe, i didn't use whole spices like cinnamon, cloves and cardamom in order to avoid bitting them.</span></li><li><span style="font-family: arial;">Make sure to use good amount of curry leaves for the best flavor.</span></li><li><span style="font-family: arial;">It's has mild spice so add more or less of chiilli powder/pepper powder according to your taste.</span></li><li><span style="font-family: arial;">Don't reduce the amount of onions since it's the key for the taste. </span></li><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJyxjtDzEZnYFHC42VDvcORhxX9zmouhn106BBYyyN1pz1mnW25ZOLJN2doB75CFtfg57gfKA6rq8dwhVeXyhJ2EhNi2oV3i1TbDqdvV8qKK9WSy3zosyk8sq2CYyc-pFxJAll-jKpIjAONUJDC7q0NXwWUrB5MKJs8x5w5e7ng1kIWsEVg79XmIDOA/s854/Dry%20Pepper_Chicken.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="854" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJyxjtDzEZnYFHC42VDvcORhxX9zmouhn106BBYyyN1pz1mnW25ZOLJN2doB75CFtfg57gfKA6rq8dwhVeXyhJ2EhNi2oV3i1TbDqdvV8qKK9WSy3zosyk8sq2CYyc-pFxJAll-jKpIjAONUJDC7q0NXwWUrB5MKJs8x5w5e7ng1kIWsEVg79XmIDOA/s16000/Dry%20Pepper_Chicken.jpg" /></a></li></ul></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com4tag:blogger.com,1999:blog-2049431762523631511.post-60480069796678921582023-03-30T11:36:00.002-05:002023-03-30T11:40:46.557-05:00Turmeric Milk | Golden Milk | Manjal Paal<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Turmeric Milk / Manjal Paal, a delicious milk drink flavored with turmeric powder. In recent times, it's also called "Golden Milk". Interesting name, right ?</span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">It's one of the common night time drinks during winter months when we grew up. During winter months, as flu season is high, in order to avoid catching the cold, the elders in the family used to make this milk. </span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">To be honest, this doesn't need a recipe at all :-) . After boiling the milk, turmeric powder and some sweetener is added to the milk and it's served warm. It's as simple as that. In addition to the turmeric powder , you can also add a pinch of pepper powder too.</span><span style="font-family: arial;">This drink is really soothing to your throat and indeed it's delicious.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-B28AB6lbgcjjs3Q8OkV7N4bmGD-MEHWek8f1ymiRosfaH6yAzsU951o_kGKmrNKA7yR5XDW1cIPxnvT3bv0DkDistiCcv5hoPna86ftEJq2YGFvJsbEy8jYv3OarPwhQAVLYvXkM5yNY8gYrauejuNWAIrdT48-1XuvHyS8RxMinNPe17BEB51BmA/s640/TurmericMilk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-B28AB6lbgcjjs3Q8OkV7N4bmGD-MEHWek8f1ymiRosfaH6yAzsU951o_kGKmrNKA7yR5XDW1cIPxnvT3bv0DkDistiCcv5hoPna86ftEJq2YGFvJsbEy8jYv3OarPwhQAVLYvXkM5yNY8gYrauejuNWAIrdT48-1XuvHyS8RxMinNPe17BEB51BmA/s16000/TurmericMilk.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: arial;">As i'm back from a 3 month trip to India a couple of days back, the weather here in Canada seems more harsh than usual hence i'm making this turmeric milk at night time to keep me warm and cozy. That's the reason for this post here now :-)</span></div><div><span style="font-family: arial;">Before moving on to the recipe, let's check out some FAQs.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>What is Panam Kalkandu ?</b></span></h3><div><span style="font-family: arial;">Panam Kalkandu is a type of sugar from the palm tree, it helps to soothe the throat. So usually we add this as a sweetener in Turmeric milk. But you can use regular sugar or honey too.</span></div><div><span style="font-family: arial;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: arial;"><b>What are the other ingredients that can added in the Turmeric Milk?</b></span></h3><div><span style="font-family: arial;">I</span><span style="font-family: arial;">n addition to the turmeric powder, you can add the pepper powder too especially when you have cold. It really helps to reduce the symptoms. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Turmeric Milk | Golden Milk | Manjal Paal</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT0M" itemprop="prepTime">0 mins</span> | <b>Cooking Time</b> : <span content="PT05M" itemprop="cookTime">5 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Drink</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Turmeric Milk, Golden Milk, Manjal Paal, Healthy Drink</span>
<span itemprop="description" style="display: none;">Turmeric Milk / Manjal Paal, a delicious milk drink flavored with turmeric powder.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1 cup </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Turmeric powder - 1/8 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">*Panam Kalkandu - to taste</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">*Panam kalkandu is a type of sugar from the palm tree, it helps to soothe the throat.</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG8HFNrPK51yaOgXzfD1mUXltx5bCXH8PWKUMCaiuRiZlIC6c6tSK4VS2d6qmv1I2VpuYEjXpzMvnaJ52ZTdlvp6qaz_H65kdwzbX2nhLFon35IRfDgk8wcB2pKbN-Qur-7CLNruISpacmyeLYNclCyEA14yh_YpFazA9fR460jxpn6qEIbSJvl2wrw/s849/Turmeric_Milk.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="849" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG8HFNrPK51yaOgXzfD1mUXltx5bCXH8PWKUMCaiuRiZlIC6c6tSK4VS2d6qmv1I2VpuYEjXpzMvnaJ52ZTdlvp6qaz_H65kdwzbX2nhLFon35IRfDgk8wcB2pKbN-Qur-7CLNruISpacmyeLYNclCyEA14yh_YpFazA9fR460jxpn6qEIbSJvl2wrw/s16000/Turmeric_Milk.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First add the milk in a sauce pan and bring into boil. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B9PmCzpU-ZAkrntijNk82xqqnOG7hwFvk30aD5CFjEvEtEbOM8z2uLO0wTlxhzxR1F5QsWiX_Rh-mqo_iP0GEoWcKZ2FW3j1L5OCuDcNHdJvPd1xm5hHF6twz_l_O_hq577VGqaqLMLkwzjbzOnU8aNcKtEAQ-2ntXRMqUq5UWO4KOTvpUrYkLYfYg/s640/Turmeric%20Milk_2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B9PmCzpU-ZAkrntijNk82xqqnOG7hwFvk30aD5CFjEvEtEbOM8z2uLO0wTlxhzxR1F5QsWiX_Rh-mqo_iP0GEoWcKZ2FW3j1L5OCuDcNHdJvPd1xm5hHF6twz_l_O_hq577VGqaqLMLkwzjbzOnU8aNcKtEAQ-2ntXRMqUq5UWO4KOTvpUrYkLYfYg/s16000/Turmeric%20Milk_2.png" /></a></div></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Switch off the flame and then add the the turmeric powder and the panam kalkandu(Got the panam kalkandu from the srilankan store and it's called as "kallakaram" there! ). Instead of panam kalkandu, you can use any other sweetener like sugar, honey etc.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvnaRxeCLEzX-FHECwCz7aaXinm9TvgO7qg4E890HEECYZAyMqFZXLx6u2LVQkAO4zfjhrexrJ2bmRKZlGiOf7_rI8iawtL1HYvZZLpvAZud0-WAyMCdlUugf8qDCtY9xi_Bp4lPcxjC5KnDNww3_bXx6GNrvtlp2es0GIUZY7jl9Hac7hx7uedYBsA/s640/Turmeric%20Milk_1.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvnaRxeCLEzX-FHECwCz7aaXinm9TvgO7qg4E890HEECYZAyMqFZXLx6u2LVQkAO4zfjhrexrJ2bmRKZlGiOf7_rI8iawtL1HYvZZLpvAZud0-WAyMCdlUugf8qDCtY9xi_Bp4lPcxjC5KnDNww3_bXx6GNrvtlp2es0GIUZY7jl9Hac7hx7uedYBsA/s16000/Turmeric%20Milk_1.png" /></a></div><div><span style="font-family: arial;">That's it, Delicious Turmeric Milk/ Manjal Paal is ready.</span></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2019/08/panakaram-panakam-traditional-drink.html">Related : How to make Panakam/ Panakaram</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VVwjWRt8XMH8oqDqRkI0ox7YYNpQhBVw1zwGwN1v2Zc0EWJbN0OsUBcDlQUx5yQBt0PTQDY-h-uiiRkHwkb6ge730PYdIvvapz9O1j_Tqm3Ua_d_wjaVBZrO0F09ZFZxzMyZGVTtDlVJ5lDqoBi-oDT5j6OBDfPAx_GVJHV0a41e5aGdnURCUYfLcQ/s832/Golden%20Milk.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="832" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VVwjWRt8XMH8oqDqRkI0ox7YYNpQhBVw1zwGwN1v2Zc0EWJbN0OsUBcDlQUx5yQBt0PTQDY-h-uiiRkHwkb6ge730PYdIvvapz9O1j_Tqm3Ua_d_wjaVBZrO0F09ZFZxzMyZGVTtDlVJ5lDqoBi-oDT5j6OBDfPAx_GVJHV0a41e5aGdnURCUYfLcQ/s16000/Golden%20Milk.jpg" /></a></div><div><span style="font-family: arial;"><br /></span></div></div><div><span style="font-family: arial;"><b>Notes</b>: </span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Don't add more turmeric powder than the mentioned quantity, it doesn't taste good.</span></li><li><span style="font-family: arial;">Like i said, you can add any other sweetener you like or even without any sweetener also you can make this.</span></li><li><span style="font-family: arial;">I highly recommend to have this as warm. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG8HFNrPK51yaOgXzfD1mUXltx5bCXH8PWKUMCaiuRiZlIC6c6tSK4VS2d6qmv1I2VpuYEjXpzMvnaJ52ZTdlvp6qaz_H65kdwzbX2nhLFon35IRfDgk8wcB2pKbN-Qur-7CLNruISpacmyeLYNclCyEA14yh_YpFazA9fR460jxpn6qEIbSJvl2wrw/s849/Turmeric_Milk.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="849" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG8HFNrPK51yaOgXzfD1mUXltx5bCXH8PWKUMCaiuRiZlIC6c6tSK4VS2d6qmv1I2VpuYEjXpzMvnaJ52ZTdlvp6qaz_H65kdwzbX2nhLFon35IRfDgk8wcB2pKbN-Qur-7CLNruISpacmyeLYNclCyEA14yh_YpFazA9fR460jxpn6qEIbSJvl2wrw/s16000/Turmeric_Milk.jpg" /></a></li></ul></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div>
</div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-40418067329863167582023-02-17T00:42:00.003-06:002023-02-17T00:44:08.296-06:00How to make Paruppu Poli | Poli Recipe<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Paruppu poli, a delicious and soft flatbread stuffed with sweet filling made from chana dal, jaggery and flavored with cardamom powder. </span></span><span style="font-family: arial;">Though poli has many varieties, this paruppu poli is the traditional one that has been made for many festive occasions all over the India. </span><div><span style="font-family: arial;"><br /></span><div><span style="font-family: arial;">I love this paruppu poli more than any other varieties. And whenever i make <a href="https://www.sandhiyascookbook.com/2022/11/kadalai-paruppu-chana-dal-pooranam.html">paruppu pooranam</a> for kozhukattai or susiyam, i reserve some to make this delicious poli on the next day ! <br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kDD7sPZyRQynF6jzcCRBCGESXSAS9qAopf7jmY48Jh2OcYT0OTueihofX3oy6fZaJpUyIGuTTTHu_lWw7T2OpXIJaUzLbZr_8qfGCfYGuhxKxob1-wDygvnDq4AmFXY8O18swCLSzbQkBDz4s8HlKez-2sx00WDXWFACG-09IrYNwfE0TdpWPRzm5g/s829/Sweet%20Poli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="829" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kDD7sPZyRQynF6jzcCRBCGESXSAS9qAopf7jmY48Jh2OcYT0OTueihofX3oy6fZaJpUyIGuTTTHu_lWw7T2OpXIJaUzLbZr_8qfGCfYGuhxKxob1-wDygvnDq4AmFXY8O18swCLSzbQkBDz4s8HlKez-2sx00WDXWFACG-09IrYNwfE0TdpWPRzm5g/s16000/Sweet%20Poli.jpg" /></a><div><br /></div><div><span style="font-family: arial;"><b>Outer layer for the poli</b></span></div><div><span style="font-family: arial;">In this recipe, i have used equal amount of maida and wheat flour for the outer dough. It gives soft yet not chewable poli. If maida is only used for the outer dough, it needs a lot of oil for soft texture instead of chewable texture.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">So in order to reduce the oil and still achieve the softer texture, i have used the both flours. But it's really up to you and make it with whatever the flour you prefer. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Cooking the poli</b></span></div><div><span style="font-family: arial;">To cook the poli, i highly recommend to use ghee. It gives such a aromatic flavor to the poli. This is one of the recipes that taste is directly proportional to the amount of the ghee used ! More ghee, more delicious! So be generous in drizzling the ghee :-)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Storing the poli.</b></span></div><div><span style="font-family: arial;">Once the poli is completely cooled, you can store this in air tight container and it stays well for a 2 days at room temperature! For longer storage, put it in refrigerator. While serving, gently warm it in the hot tava ! It's as good as freshly made.</span><span style="font-family: arial;"> </span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIvkcxQyIPEvr-GYMcWobL_RW1jsjcYUhJjOZKiP497qdi_q_lz7kP2KfHmsGKvNfXJmtTpi7NHc1iX37pbRomEfIOX3HInOG_mWCPre8E6WUxxRJNQ2wNgbsP_6cASODAiiQZX5EEzNN0txLob3qsDAt-l7WB8l6Kpk4Rl9Mbxh6mGAU6s4qR6AmVw/s752/Poli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="752" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIvkcxQyIPEvr-GYMcWobL_RW1jsjcYUhJjOZKiP497qdi_q_lz7kP2KfHmsGKvNfXJmtTpi7NHc1iX37pbRomEfIOX3HInOG_mWCPre8E6WUxxRJNQ2wNgbsP_6cASODAiiQZX5EEzNN0txLob3qsDAt-l7WB8l6Kpk4Rl9Mbxh6mGAU6s4qR6AmVw/s16000/Poli.jpg" /></a></div><div><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">How to make Paruppu Poli | Poli Recipe</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT01H" itemprop="prepTime">1 hr</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">8 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Paruppu Poli,Poli recipe,Homemade Paruppu Poli</span>
<span itemprop="description" style="display: none;">Paruppu poli, a delicious and soft flatbread stuffed with sweet filling made from chana dal, jaggery and flavored with cardamom powder.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Madia - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Wheat flour/Aata - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Turmeric powder - 1/8 tsp</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - a pinch</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - as needed</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2022/11/kadalai-paruppu-chana-dal-pooranam.html">Chana dal pooranam</a> - 1/2 cup</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9aeh6frdxspJXR0lcMMgIKFag3oSWHN6H_STGXO2UcnCoVKXPakUKJYag_E4agjh3jOyxlDsxwX0nYTMsCifoReKZGyarh4cKjgyXLc-SfvVg8QYfjZw3uYqpBcQGNrraW3MKOZxFVQ5HcyXPl19Xp63MQ4owU6lcSGlLZIbdSUJoc3umUS0UiMXMw/s739/Poli_recipe.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="739" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9aeh6frdxspJXR0lcMMgIKFag3oSWHN6H_STGXO2UcnCoVKXPakUKJYag_E4agjh3jOyxlDsxwX0nYTMsCifoReKZGyarh4cKjgyXLc-SfvVg8QYfjZw3uYqpBcQGNrraW3MKOZxFVQ5HcyXPl19Xp63MQ4owU6lcSGlLZIbdSUJoc3umUS0UiMXMw/s16000/Poli_recipe.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">First let's prepare the dough, take the all purpose flour/ madia and wheat flour / aata in a bowl along with a pinch of salt and turmeric powder. Mix it all well together.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_7P7NZ0EPmOHO_PlHyciuIOPygSOd9f-n4gZKAXoU3d8xZUgRvnLtmMHBvtAsbE3XTg2GQLch788aQlkOik4G-p0PZoNsod8ct7YjQmgECBLolUn-G3SPht3KA8NlyHJCRPbjQ58jdZzWbJR_ERx7jHxkScib5cXazhbKmR5OxLa7hu1lF3ucAMsMQ/s640/Poli_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_7P7NZ0EPmOHO_PlHyciuIOPygSOd9f-n4gZKAXoU3d8xZUgRvnLtmMHBvtAsbE3XTg2GQLch788aQlkOik4G-p0PZoNsod8ct7YjQmgECBLolUn-G3SPht3KA8NlyHJCRPbjQ58jdZzWbJR_ERx7jHxkScib5cXazhbKmR5OxLa7hu1lF3ucAMsMQ/s16000/Poli_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the oil and mix it with the flour well, so that it's well incorporated into the flour. Then add the water little by little and make a soft pilable dough.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u6JI04BO8kz8OWhgW-JQA6F6NYkFGlxxerOvCS5fIVjSjfb--zhLFvxzAPqTbcSLZqYvY_y_ikDFud7X1VU5xP-L62DAApd87OyiqVb1j23b3Hx7X-sjcuAaTg-MANmthxnt4mJuMk5w-p5CB_T9GCrLYZR6IydmAsgP43DmnBkM-dWWPSy9dcJWUw/s640/Poli_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u6JI04BO8kz8OWhgW-JQA6F6NYkFGlxxerOvCS5fIVjSjfb--zhLFvxzAPqTbcSLZqYvY_y_ikDFud7X1VU5xP-L62DAApd87OyiqVb1j23b3Hx7X-sjcuAaTg-MANmthxnt4mJuMk5w-p5CB_T9GCrLYZR6IydmAsgP43DmnBkM-dWWPSy9dcJWUw/s16000/Poli_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Apply some oil on the top and rest for two hours. In the mean time, <a href="https://www.sandhiyascookbook.com/2022/11/kadalai-paruppu-chana-dal-pooranam.html">prepare the stuffing/chana dal pooranam</a> and keep it ready. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Wvem7go1tyZg5mgGiPggMRW0NgWGS7qVmMUBe8wlb22PDpuFe3vhtBVavIajiVnpTuMp6uxiyJhLpQtFYJdUdBG2kuJPNO-oGiJuVL9sUYGOd2vGmV0Gc2l69s-DiEtqK-DbfW7eT5EekKvc1z4Bmej58vY_NEa7_6LIO2Wn9s-ca8oa6Urie-4hgw/s640/Poli_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Wvem7go1tyZg5mgGiPggMRW0NgWGS7qVmMUBe8wlb22PDpuFe3vhtBVavIajiVnpTuMp6uxiyJhLpQtFYJdUdBG2kuJPNO-oGiJuVL9sUYGOd2vGmV0Gc2l69s-DiEtqK-DbfW7eT5EekKvc1z4Bmej58vY_NEa7_6LIO2Wn9s-ca8oa6Urie-4hgw/s16000/Poli_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">After 2 hours, divide the dough into small pieces(a little small size as of the inner stuffing). Roll them into small balls. Take a dough and flatten it with hand as small circle.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxriIsWCqoCgGtOHQtJoe99mk9rNy4D0RXka4I0uEELclsuN-b0DMBLpQIPoAZT3IY5xP1-1k5qxcLcXZAeRzzBu0uO3r10TNPTcyWHPF85Vx3Dylbwtgz4GqzFlYC21yGZ6XZruY4KJkH29J7StlKeKBRbya-PJCUBasX4xggN9jKphGkFcojR00jHA/s640/Poli_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxriIsWCqoCgGtOHQtJoe99mk9rNy4D0RXka4I0uEELclsuN-b0DMBLpQIPoAZT3IY5xP1-1k5qxcLcXZAeRzzBu0uO3r10TNPTcyWHPF85Vx3Dylbwtgz4GqzFlYC21yGZ6XZruY4KJkH29J7StlKeKBRbya-PJCUBasX4xggN9jKphGkFcojR00jHA/s16000/Poli_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Place a stuffing on it and gather the dough from the sides and cover the stuffing as shown below. Keep the sealed side down and flatten the dough with your fingers. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbtZqtkm0ra0lxlq2qREwoLYlEv_PYP7fi7OK1KbKt5YUSlTRfVcC-5irOaBWHlyOLey66jG94xGEkLwgn_0qYc-fzcJP_oGANsIArgWa1tAW0d2tNmFev5RkBhc21Ft8i-k4QFi4X3FNOw8qE4SV_WDC5yOW-TqVixCOeOoBTHuU-MPeOxsuE1ii-Q/s640/Poli_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbtZqtkm0ra0lxlq2qREwoLYlEv_PYP7fi7OK1KbKt5YUSlTRfVcC-5irOaBWHlyOLey66jG94xGEkLwgn_0qYc-fzcJP_oGANsIArgWa1tAW0d2tNmFev5RkBhc21Ft8i-k4QFi4X3FNOw8qE4SV_WDC5yOW-TqVixCOeOoBTHuU-MPeOxsuE1ii-Q/s16000/Poli_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next you can use your hand to stretch the dough or like me you can use the rolling pin and roll into small circle.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-MUCN89y1y9aBT-zDR2z9XMqPrgK1zixB8J-EeUtt0HkYg0KVsaK6rSiw4Y-dPeEY0Nc953FjbbGWB1Mou8C4SZf97dW-eSz0flgjsk8C_m2zQC63QC7aWSRF99iQFBkY-jtoV4BNTZULni0R_Xn6X3nOv-YQ8HiOhC-OQgniJKMmglh_ZOCAYOB0g/s640/Poli_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-MUCN89y1y9aBT-zDR2z9XMqPrgK1zixB8J-EeUtt0HkYg0KVsaK6rSiw4Y-dPeEY0Nc953FjbbGWB1Mou8C4SZf97dW-eSz0flgjsk8C_m2zQC63QC7aWSRF99iQFBkY-jtoV4BNTZULni0R_Xn6X3nOv-YQ8HiOhC-OQgniJKMmglh_ZOCAYOB0g/s16000/Poli_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Heat the tava/pan , apply a little bit of ghee and add the rolled poli and drizzle some more ghee on the sides and top of the poli & cook until it has brown spots on both sides.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXAhtRyNY9qaykPiJuQAu9k2rLriP1-8CeFLEa3hDrZYtItPxKIc-KVg17bM3nUyVCeGEdwGisiZXqLrCmk9DKtnWqCWQvMxo4H6tdsoNzb1DgJlcw6D2qG1gwfl2MmWkPKlNxav9MHvb7wmijFDXlkoeCpCTAouXZQ0QyJUrjp2701uNT1pjRa_Deg/s640/Poli_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXAhtRyNY9qaykPiJuQAu9k2rLriP1-8CeFLEa3hDrZYtItPxKIc-KVg17bM3nUyVCeGEdwGisiZXqLrCmk9DKtnWqCWQvMxo4H6tdsoNzb1DgJlcw6D2qG1gwfl2MmWkPKlNxav9MHvb7wmijFDXlkoeCpCTAouXZQ0QyJUrjp2701uNT1pjRa_Deg/s16000/Poli_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it. Tasty and soft paruppu poli is ready.</span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2016/10/sweet-boondi-boondi-diwali-sweets.html">Related : How to make Sweet Boondi</a></span></h3><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmfBpyZuNjRrdP_96FE3s8ZNEDmyT1RZFbhBHE3U6WxG9mWZ-uLJEEr52Z-PlQpgNrfTliTpRQtITkeetcIO3-surgHA_QFoTxP0Z-Z54_Dg326iLoWRo3y_fH8jTAWj7OZMpGBYkQjuBC1GAjrzXoYhYslBQ_GnMQu1rVYc9BJKizE096uEzA_HJWA/s752/Paruppu%20Poli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="752" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmfBpyZuNjRrdP_96FE3s8ZNEDmyT1RZFbhBHE3U6WxG9mWZ-uLJEEr52Z-PlQpgNrfTliTpRQtITkeetcIO3-surgHA_QFoTxP0Z-Z54_Dg326iLoWRo3y_fH8jTAWj7OZMpGBYkQjuBC1GAjrzXoYhYslBQ_GnMQu1rVYc9BJKizE096uEzA_HJWA/s16000/Paruppu%20Poli.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Adding turmeric powder gives that authentic yellow color to the poli.</span></li><li><span style="font-family: arial;">You can store this in refrigerator for upto 5 days.</span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z5xdJQwcxdUHZBRAIereMg3yCO0HcNABuuwtDTwJLDf0FiRlLPl5KPzhrJJ6UnuifEL8tJ-AajIuIGOd2MVOrq4NcwGoVq-6r7AQFTH8QUMpXqWfqcE062dJxT3RfoDd8biETPskFqhwmSrzFr998C1Srm6y0AHTJTu9NCo9_p82LC3n4z1vyBDVPQ/s640/Paruppu-Poli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="563" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z5xdJQwcxdUHZBRAIereMg3yCO0HcNABuuwtDTwJLDf0FiRlLPl5KPzhrJJ6UnuifEL8tJ-AajIuIGOd2MVOrq4NcwGoVq-6r7AQFTH8QUMpXqWfqcE062dJxT3RfoDd8biETPskFqhwmSrzFr998C1Srm6y0AHTJTu9NCo9_p82LC3n4z1vyBDVPQ/s16000/Paruppu-Poli.jpg" /></a></div></div>
</div></div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-46737104226983232412023-01-29T23:47:00.001-06:002023-01-29T23:48:28.552-06:00Chocolate Croissants using Puff Pastry | Chocolate Croissants<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Chocolate Croissants, a delicious pastry filled with chocolate. Croissants are a style of viennoiserie pastries which uses yeast as a leavening agent and these kinds of pastries are mostly served as breakfast or as snacks. </span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Traditional Croissants take hours to make and it's really a labour of love kind of pastries. If you have followed my blog for a while, you would already knew <a href="https://www.sandhiyascookbook.com/search/label/Puff%20Pastry" target="_blank">how much i like to bake with puff pastry</a> . So today, in this recipe, i'm using store bought puff pastry to make these delicious chocolate croissants.</span></span><div><br /></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCFI9oD0Mumy8QDrysmaPFsX_BhMsm55kDaR8wOloFkyi4sXk4dqjncofRNJb00zNU-OSe3F9qfv8LLRIm5Q2gqRPYDqi8fjvAb8uQfNuTd2Nwd4t6OsCvmtkLub4HITd4YY14yQjK49W_TTW78d0gWAOVsMqFWtoY6BqAea3mHmLXNFWfxyrgiV3Cg/s640/Chocolate_Croissants.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCFI9oD0Mumy8QDrysmaPFsX_BhMsm55kDaR8wOloFkyi4sXk4dqjncofRNJb00zNU-OSe3F9qfv8LLRIm5Q2gqRPYDqi8fjvAb8uQfNuTd2Nwd4t6OsCvmtkLub4HITd4YY14yQjK49W_TTW78d0gWAOVsMqFWtoY6BqAea3mHmLXNFWfxyrgiV3Cg/s16000/Chocolate_Croissants.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">I'm not gonna lie that it tastes just like traditional croissants, but it tastes awesome in its own way and it's really tasty, flaky, light & would be ready in 30 mins ! What else you need for sudden cravings, right?</span></div><div><span style="font-family: arial;">Before moving on to the recipe, let's check out some FAQs.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Which brand of puff pasty am i using in this recipe?</b></span></div><div><span style="font-family: arial;">I have used "Tender Flake" brand puff pastry for this recipe and also i tried this recipe with "Pepperridge farm" brand puff pastry in the past and both work really well. </span></div><div><span style="font-family: arial;">Also, you can use the homemade puff pastry too ! </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Can i make these croissants without using egg/egg wash?</b></span></div><div><span style="font-family: arial;">Yes, you can make them. Instead of egg, you can add a tsp of sugar in the milk and apply it on the top of puff sheets.</span></div><div><span style="font-family: arial;">Egg wash is only for the color on the outside, you can totally omit it if you don't want.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpzrEGY9Wbsidn4vkJ6cKTcXxIA-dXJazE28dif_hr_pkd6Jr1_S1m7fZOgHrRy1Y-XXpjsC5O2Ov7tp-Ymk_BJnm3aJddl4AutCTEFzElDau5ZS_0KoihQIkQUPkV6KypVPAGn92mgUV4tXD4PqneUy3oSdjnlDjVhFWj4_dTrTKSfpdvJkxHp79hw/s960/Chocolate%20Croissants%20with%20Puff%20Pastry.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpzrEGY9Wbsidn4vkJ6cKTcXxIA-dXJazE28dif_hr_pkd6Jr1_S1m7fZOgHrRy1Y-XXpjsC5O2Ov7tp-Ymk_BJnm3aJddl4AutCTEFzElDau5ZS_0KoihQIkQUPkV6KypVPAGn92mgUV4tXD4PqneUy3oSdjnlDjVhFWj4_dTrTKSfpdvJkxHp79hw/s16000/Chocolate%20Croissants%20with%20Puff%20Pastry.jpg" /></a></div><div><span style="font-family: arial;"><b>What type of chocolate tastes best with these Croissants?</b></span></div><div><span style="font-family: arial;">Use your favorite chocolate anything like milk chocolate , semi sweet or dark chocolate. But make sure to not overfill the pastries. Otherwise it spews out of the pastries while baking.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>How can i store the leftover croissants?</b></span></div><div><span style="font-family: arial;">You can store the leftover croissants in a ziplock bag in the refrigerator for 2-3 days and for more days freeze it. </span></div><div><span style="font-family: arial;">Just before serving, just microwave it for 10 secs, it will be ready !</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out how to make these delicious Chocolate Croissants.</span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkUbOCc2DI_oCnid1E_kqvNC4NTFQy9muf-8owGYCPnxkDzgCUbDJbrMFo2xklXyFiF3cgUnCdavZwFS6CdadaCU5mFAWl_YDJg5VD9bIt1QrGLgepdjROUlASVHrdUKy47tBjQg6_2VgGjVwARzMp9nRC7-3aoXL8A-BzIbDdKV7zelqbc6nLnYNFw/s900/Chocolate%20Croissants%20Using%20Puff%20Pastry.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkUbOCc2DI_oCnid1E_kqvNC4NTFQy9muf-8owGYCPnxkDzgCUbDJbrMFo2xklXyFiF3cgUnCdavZwFS6CdadaCU5mFAWl_YDJg5VD9bIt1QrGLgepdjROUlASVHrdUKy47tBjQg6_2VgGjVwARzMp9nRC7-3aoXL8A-BzIbDdKV7zelqbc6nLnYNFw/s16000/Chocolate%20Croissants%20Using%20Puff%20Pastry.jpg" /></a><span style="font-family: arial;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Chocolate Croissants using Puff Pastry</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT20M" itemprop="prepTime">20 mins</span> | <b>Cooking Time</b> : <span content="PT25M" itemprop="cookTime">25 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">8 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Breakfast</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Austrian</span><br />
<span itemprop="keywords" style="display: none;">Chocolate Croissants using Puff Pastry, Chocolate Croissants</span>
<span itemprop="description" style="display: none;">Chocolate Croissants, a delicious pastry filled with chocolate.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Puff Pastry - 1 sheet</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk Chocolate /Dark Chocolate / Semi Dark Chocolate - 1 bar or as you needed</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">*Egg yolk -1 (optional)</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Milk - 1 tbsp</span></div><div style="text-align: left;"><span style="font-family: arial;">* See FAQs at the top of the post for eggless version.</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nFZ8l25WMpaB6pccdlRhIlr6r0VawW0wgNHTFBL4WtUP0Hj29QDRgiBll1kzcHJe7k0T_2BBBNSi6YoT2e6jQTHtgQtujb9RpXn4Mar9AyQRu7ieKcxB-btR8MJaUBV1qgft0bZP1RLOT40fezsMG8WlCboEMwOLvv135RELG1eHARsBGCIIuF8eJQ/s640/Chocolate-Croissants.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="549" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nFZ8l25WMpaB6pccdlRhIlr6r0VawW0wgNHTFBL4WtUP0Hj29QDRgiBll1kzcHJe7k0T_2BBBNSi6YoT2e6jQTHtgQtujb9RpXn4Mar9AyQRu7ieKcxB-btR8MJaUBV1qgft0bZP1RLOT40fezsMG8WlCboEMwOLvv135RELG1eHARsBGCIIuF8eJQ/s16000/Chocolate-Croissants.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Preheat the oven at 400F.</span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Take a puff pastry(make sure that it's in room temperature) , sprinkle some dry all purpose flour/maida on the top and roll into rectangle as shown in the pic below.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLofK2WUQHByivta6JhGsTNn9HfdtsH2pdNJtQMtb6MliHzj_hwodzIvKBPlMJv9J7I5MhJpzkiK1QpjVyfYK0lLnL6EWoFypBYh5rL9zPG70eBmHfqcU1gdfUNgOQoDHxzZOGuQPyr-reZ3fbESF7xFpbvjibakVWqjUPLepda-E8kXAGJkxreHxQg/s640/Chocolate_Crossiant_1.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLofK2WUQHByivta6JhGsTNn9HfdtsH2pdNJtQMtb6MliHzj_hwodzIvKBPlMJv9J7I5MhJpzkiK1QpjVyfYK0lLnL6EWoFypBYh5rL9zPG70eBmHfqcU1gdfUNgOQoDHxzZOGuQPyr-reZ3fbESF7xFpbvjibakVWqjUPLepda-E8kXAGJkxreHxQg/s16000/Chocolate_Crossiant_1.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next cut the rolled sheets horizontally into four rectangles using pizza cutter or knife and then cut each rectangle diagonally into two. In the end, you will get 8 triangle pieces.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0gcWXw2BkN451OcPDfG1uKF_BxdYS75Vxx3HTC9pC80LzxUYxGp1QkQo11ha-Hs_-iHcyfF5OliBfwdS0-Ezus8T_bAefXgGaYYYizsIq803huQXrwdb4yxJ0ATKUghOHYBAfn2pixkJKou7BozLikvYqlf9IUza-SrQd2s9ORPHNG9kZ4FHj0YzOg/s640/Chocolate_Crossiant_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0gcWXw2BkN451OcPDfG1uKF_BxdYS75Vxx3HTC9pC80LzxUYxGp1QkQo11ha-Hs_-iHcyfF5OliBfwdS0-Ezus8T_bAefXgGaYYYizsIq803huQXrwdb4yxJ0ATKUghOHYBAfn2pixkJKou7BozLikvYqlf9IUza-SrQd2s9ORPHNG9kZ4FHj0YzOg/s16000/Chocolate_Crossiant_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then cut the chocolate into little chunks and place the needed chocolate(don't add more chocolate, it will come out of the croissants while baking) on the larger side of the triangle and start rolling tightly till the end.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVttBz1KQh57hoevPT5Gb3xBJ2Xo37zkoWZRGzAdcvKdbEUFB0x2duUszWk7fWZ0WLcqK37xA1bU6cQh3hn0VmFULoDF2KnHN-8QGgwwn7PAXbLnqL8rPoLNBEb-Wuhx_06hQV2f7uNAYYCFnKW-iO1SUQMsP1CYM8L_fTw44wmuPoGcGN5iEh1ct5qA/s640/Chocolate_Crossiant_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVttBz1KQh57hoevPT5Gb3xBJ2Xo37zkoWZRGzAdcvKdbEUFB0x2duUszWk7fWZ0WLcqK37xA1bU6cQh3hn0VmFULoDF2KnHN-8QGgwwn7PAXbLnqL8rPoLNBEb-Wuhx_06hQV2f7uNAYYCFnKW-iO1SUQMsP1CYM8L_fTw44wmuPoGcGN5iEh1ct5qA/s16000/Chocolate_Crossiant_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Do the same for all the puff pastry pieces. </span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKGNUv0TSB6cD0pZsuKVN8AlPJTKb9m7lF-5T5aGorymIgsDLhSuDPOJazNj0KMnSOcuCgq62Lz61E4FTw4AtriX_S-HjG5IP2uHb-y59oPId-ZfiODTBbAVBRKvTgQa1QpaKKw35RiikzNZd9hi_iSSp7MACw6JV7nGBQs7_uSbG5bojOEJTYdYE-g/s640/Chocolate_Crossiant_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKGNUv0TSB6cD0pZsuKVN8AlPJTKb9m7lF-5T5aGorymIgsDLhSuDPOJazNj0KMnSOcuCgq62Lz61E4FTw4AtriX_S-HjG5IP2uHb-y59oPId-ZfiODTBbAVBRKvTgQa1QpaKKw35RiikzNZd9hi_iSSp7MACw6JV7nGBQs7_uSbG5bojOEJTYdYE-g/s16000/Chocolate_Crossiant_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then arrange it on the foil lined/ parchment lined baking sheet and place the croissant on it. Make sure to have enough space in between them since it will expand while baking. Next crack open the egg and place the yolk alone in a bowl, add the milk and beat it smoothly with a fork.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcqE9rH4cmjmUp4gQNwSXTpsTbM9l5pUdOM78uzzc0trqV5nyBrfCxQZIuu8--KuQQ7xML-kjC7AjTfv32UZUTpQrQtjUWyatoBlmyOYQaQ08KEsYlv7NPxA5ZnPxuP6YD2WGX2sR3Mz1pJMB6Ds4ok6bt9bzTmzfglMYF7uZZNdn_oUsSCrk1I-LGw/s640/Chocolate_Crossiant_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcqE9rH4cmjmUp4gQNwSXTpsTbM9l5pUdOM78uzzc0trqV5nyBrfCxQZIuu8--KuQQ7xML-kjC7AjTfv32UZUTpQrQtjUWyatoBlmyOYQaQ08KEsYlv7NPxA5ZnPxuP6YD2WGX2sR3Mz1pJMB6Ds4ok6bt9bzTmzfglMYF7uZZNdn_oUsSCrk1I-LGw/s16000/Chocolate_Crossiant_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Apply egg wash on the croissants and place the tray on the oven. Bake it for 20-25 mins. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUv4o0C3hEF0YF7lFEI1-AbpksFpfbd9mck-0gNMQpQl1gPKMDaEY9GC-rfFmQU-s_M00ANedLqFeZKGlYD-ZqDAKymVnitOIL_0qraDX9uxnHBcxIVMY0yvEt9auKVrWsY-WnoVvoYBdkTooj4HxqQrfM703qnBQytmsMO5s2rKXtRBicELP3DcjBA/s640/Chocolate_Crossiant_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUv4o0C3hEF0YF7lFEI1-AbpksFpfbd9mck-0gNMQpQl1gPKMDaEY9GC-rfFmQU-s_M00ANedLqFeZKGlYD-ZqDAKymVnitOIL_0qraDX9uxnHBcxIVMY0yvEt9auKVrWsY-WnoVvoYBdkTooj4HxqQrfM703qnBQytmsMO5s2rKXtRBicELP3DcjBA/s16000/Chocolate_Crossiant_6.png" /></a></div><div><span style="font-family: arial;">Tada, Yummy Chocolate Croissants is ready ! </span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><a href="https://www.sandhiyascookbook.com/2021/02/mini-apple-turnovers-with-puff-pastry.html">Related: How to make Apple Turnovers using Puff Pastry</a></span></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p37w2b_WVN7Bc7sSVlT4hnbdTAJhyPT_YOPotXv7mUF01CcRZgiuJhJ9uURnJQAxT4UTkHcqxGykD0bdoE6ocJ1NlwEB7e35F4cQqHmyh1f_dCc4VViz681YKW6wBTrKlMsaCSY_g3N-7GfOJcQ8j5dDncPMdmJ5ES4QFtc55c6RdIkUVFqcN_OBAw/s763/Chocolate%20Croissants.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="763" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p37w2b_WVN7Bc7sSVlT4hnbdTAJhyPT_YOPotXv7mUF01CcRZgiuJhJ9uURnJQAxT4UTkHcqxGykD0bdoE6ocJ1NlwEB7e35F4cQqHmyh1f_dCc4VViz681YKW6wBTrKlMsaCSY_g3N-7GfOJcQ8j5dDncPMdmJ5ES4QFtc55c6RdIkUVFqcN_OBAw/s16000/Chocolate%20Croissants.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Make sure to cool it completely before store it. </span></li><li><span style="font-family: arial;">Taste best when it's out of oven.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK8ep94yGFwm3CSuID3cNvvqFLFy4LKBdO_9rSf39WbRxy3RaY1PWruhBFFQgOITn877Yrotu6AbL-yegMPUK5HLZdgoqbg0kSpHfks3-ZMnsPcWyg4uxFxwRpN_g4_a3OJI5OrUO4yLgbWbATBIu2JoA0XHdIwegfcuoSJBluj7FnHRniXuFiVTqEQ/s657/Chocolate_Croissant.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="657" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK8ep94yGFwm3CSuID3cNvvqFLFy4LKBdO_9rSf39WbRxy3RaY1PWruhBFFQgOITn877Yrotu6AbL-yegMPUK5HLZdgoqbg0kSpHfks3-ZMnsPcWyg4uxFxwRpN_g4_a3OJI5OrUO4yLgbWbATBIu2JoA0XHdIwegfcuoSJBluj7FnHRniXuFiVTqEQ/s16000/Chocolate_Croissant.jpg" /></a></div><div><br /></div>
</div></div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-4684138392929953582022-12-30T04:19:00.001-06:002022-12-30T04:21:13.105-06:00Kaju Katli | Cashew Burfi<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kaju Katli, a delicious and rich fudge made from cashew nuts and sugar. Kaju Katli is a Hindi word where Kaju means "Cashew nuts" and Katli means "Slice/Burfi". It's one of the most famous desserts/ sweets to prepare on any festive occasion all through North India.</span></span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">As I'm a South Indian, i was not aware of this sweet in my childhood days. During my working days in Chennai, we got a diwali gift hamper every year from the company. That's where i first saw this sweet and initially i thought it was milk sweet/burfi based on its look. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">After tasting a piece, i loved it instantly. It was so rich and at the same time had very subtle sweetness making you want to eat more and more. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-Ra2Xd6Qpbh2jmX55w_5-oG2x7R-YHYRgv9tpwoG_RRXG3fQhyopxiNLVIcyxZ6wm1hAV3igb3mRA8232tixwBAdRA7n2molXYaYGlgja9-5_bDqheZMkprK6p_DgKXpILdCnpDJDdjHirLPnVbxZJ4Ii1th23L_XXMkuvwIIw1buQwfLlBkr9R9AQ/s719/Kaju_Katli_recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-Ra2Xd6Qpbh2jmX55w_5-oG2x7R-YHYRgv9tpwoG_RRXG3fQhyopxiNLVIcyxZ6wm1hAV3igb3mRA8232tixwBAdRA7n2molXYaYGlgja9-5_bDqheZMkprK6p_DgKXpILdCnpDJDdjHirLPnVbxZJ4Ii1th23L_XXMkuvwIIw1buQwfLlBkr9R9AQ/s16000/Kaju_Katli_recipe.jpg" /></a></div></span></span><div><br /></div><div><span style="font-family: arial;">After marriage , i have tried this sweet many times at home. For me, it takes a while to get that perfect taste and texture. Though it needs only two ingredients and the recipe looks so simple, there are few minute things to take care of to get that perfect delicious kaju katli.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">From my experience of cooking all these years, i find that the less ingredient recipes or the basic foods are the most difficult one to nail. Do you ever feel it ?</span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgHYY1VuQTza1GKXhsPl9MwumDuyRP_-k98KuNCwqJu9ldYDuQeUAwEl0TTgmme8_xGJ3jZOy36FHv7LjFtzLWv683VkjAfUX9NFzghqko3SmQPHyVH-IR-R993Hf4HmqlrgqiEsTS2SX1uev9m66FfrcBe-1PkOBs5RDM-N5pkehbdDaEK6rQW4OCQ/s687/Cashewnut%20Powder.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="687" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgHYY1VuQTza1GKXhsPl9MwumDuyRP_-k98KuNCwqJu9ldYDuQeUAwEl0TTgmme8_xGJ3jZOy36FHv7LjFtzLWv683VkjAfUX9NFzghqko3SmQPHyVH-IR-R993Hf4HmqlrgqiEsTS2SX1uev9m66FfrcBe-1PkOBs5RDM-N5pkehbdDaEK6rQW4OCQ/s16000/Cashewnut%20Powder.jpg" /></a></span></div><div><div><span style="font-family: arial;">Ok, now let's talk about the key ingredient for kaju katli!</span></div><h3><span style="font-family: arial;">Cashew nut powder </span></h3><div><span style="font-family: arial;">I personally like to make my own cashew nut powder for this katli. To make the cashew nut powder at home, here are the few things to take care of .</span></div><div><ol><li><span style="font-family: arial;">Make sure to use the good quality cashew nuts whether it's whole or split.</span></li><li><span style="font-family: arial;">If you store the cashew nuts in the refrigerator/freezer, bring them to room temperature before powder it.</span></li><li><span style="font-family: arial;">Use a dry mixie/blender jar to powder it.</span></li><li><span style="font-family: arial;">Don't run the mixie/blender for a longer time, the cashew nuts will start leaving the oil.It ruins the recipe.</span></li><li><span style="font-family: arial;">If you find a lot of little granules of cashew nuts after grinding, make sure to sieve it once. I always do this for smooth kaju katli.</span></li><li><span style="font-family: arial;">You can make the cashew nut powder ahead of time and store it in airtight container. I usually get it ready the previous night itself. So when the day i'm making the kaju katli,it's so much easier.</span></li></ol></div></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_joj1n4IG4ML3a90SthN2k-_ZcPlLt2S8Ki_pO91q1JJTwnzy_4OTIphSogMCzZDjVr7hanX5u7l_uY512L7OWHIceS6U_YHCZf9w4igSqGkC7pJ3cm83wFrNPaqrwWZSyDhU_YS43kkgpugCmQKGLFvSc_qWo98h8DDv2eRpZ6iYELp5lAuepGZMw/s716/Cashewnut%20Burfi.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="533" data-original-width="716" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_joj1n4IG4ML3a90SthN2k-_ZcPlLt2S8Ki_pO91q1JJTwnzy_4OTIphSogMCzZDjVr7hanX5u7l_uY512L7OWHIceS6U_YHCZf9w4igSqGkC7pJ3cm83wFrNPaqrwWZSyDhU_YS43kkgpugCmQKGLFvSc_qWo98h8DDv2eRpZ6iYELp5lAuepGZMw/s16000/Cashewnut%20Burfi.jpg" /></a></span></div><div><br /></div><div><span style="font-family: arial;">Now let's talk about the next important thing in getting perfect kaju katli !</span></div><h3 style="text-align: left;"><span style="font-family: arial;">Sugar Syrup</span></h3><div><ul style="text-align: left;"><li><span style="font-family: arial;">For soft and melt in your mouth kaju katli, you need a thin thread single consistency sugar syrup</span></li><li><span style="font-family: arial;">Dip your fingers in the water, take a little bit of sugar syrup in between index finger and thumb, when you move your fingers a little apart, it forms a single thread. And at the same time, when you move your fingers apart like more than 1/2 inch apart, then the string breaks. That's the perfect sugar consistency of making kaju katli.</span></li><li><span style="font-family: arial;">Once the sugar syrup starts to boil, keep the flame low-medium, so it will be easy to reach the correct sugar consistency.</span></li></ul></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0eqT-uLLIm9jt8F_PP93R9ia8OXQZMulih7SCin4bbXLTTcPmN0HHJ7VmhSQh5UySdGuDdr8mHh9zuAx2itgLi58ht9EPumQ35zsv4bWEuPZZOE4VRx-fPsY3Dg1Wq472SVOd47wcJXgJ3pVPzhies_y0LhtvWH01Xr4V83BYpdQgVLTmdSNu_CIVg/s640/Cashew_Burfi.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="478" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0eqT-uLLIm9jt8F_PP93R9ia8OXQZMulih7SCin4bbXLTTcPmN0HHJ7VmhSQh5UySdGuDdr8mHh9zuAx2itgLi58ht9EPumQ35zsv4bWEuPZZOE4VRx-fPsY3Dg1Wq472SVOd47wcJXgJ3pVPzhies_y0LhtvWH01Xr4V83BYpdQgVLTmdSNu_CIVg/s16000/Cashew_Burfi.jpg" /></a></div><div><br /></div><h3 style="text-align: left;"><span style="font-family: arial;">Correct Stage to switch off the heat </span></h3><div><ul style="text-align: left;"><li><span style="font-family: arial;">When the whole mixture becomes thick, take a little bit of cashew mixture on a separate plate. Dip your fingers in the cold water and then take cashew mixture and roll it in between your fingers. When you can roll non-sticking ball, then kaju katli is ready and it's time to remove from the heat.</span></li><li><span style="font-family: arial;">Make sure to dip your fingers in cold water because the mixture sticks to the warm hands.</span></li><li><span style="font-family: arial;">Also when you pour the mixture on the butter paper, the last bits of the mixture starts to thicken. That's also the indication of a perfect stage! See the step by step pic for more understanding</span></li></ul></div><h3 style="text-align: left;"><span style="font-family: arial;">Kneading the dough</span></h3><div><ul style="text-align: left;"><li><span style="font-family: arial;">For smooth kaju katli, kneading the cashew mixture is really important.</span></li><li><span style="font-family: arial;">Once you pour the cashew mixture in the butter paper, immediately start kneading the mixture with the help of butter paper. Don't touch it with your hands immediately since it's super hot.</span></li><li><span style="font-family: arial;">When the mixture is hand bearable, you can knead with your hands and make a smooth ball.</span></li></ul><h3 style="text-align: left;"><span style="font-family: arial;">Shaping Kaju Katli</span></h3></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Let the mixture come to room temperature before start shaping.</span></li><li><span style="font-family: arial;">In case, the mixture is dry and not smooth enough to roll with a rolling pin, then add a tbsp of warm milk and start kneading again till it's smooth.</span></li><li><span style="font-family: arial;">Place the mixture in between the butter paper for easy rolling.</span></li><li><span style="font-family: arial;">Cut into desired shape as you like.</span></li></ul><span style="font-family: arial;">I believe that i have shared all the tips to get perfect kaju katli. If you have any other questions, do leave it in the comment section,I will try my best to answer.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">My little one turned one a couple of days ago! I had saved this post in my draft for a while to post on his birthday :-) But with our exhausting trip to India including winter storm, staying at hotel, missing connecting flights twice, waiting for hours at airport, travelled almost half of the world for three days before reaching the destination and finally lost our both check-ins luggage, i have no energy to turn on the laptop to click the publish button.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Despite all the hurdles, we had a great celebration on his birthday and finally after a week, we got our luggage. Such a roller roaster trip, it was ! </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ok, enough with the long story! I wish everyone a very Happy New Year ! See you all in the next year with more interesting recipes. </span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcm3GcOCtqkS1s-_CzOvkq7jv3PMnN5_pAnlUJEfmCl_-8N7GKymrd845ErEkNmyNOn5VR99EoqD-V6U-PGnvKtXmRodPLF9jH9xZEIOGR4jiAdXrLPbDpFK_RHYbxMZNzu2GNyOnvfeZP9YSniEgWFVMSAymi4GNT02HtMZKA1rHya36uMi8Wn3KxQ/s817/Kaju_Katli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="817" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcm3GcOCtqkS1s-_CzOvkq7jv3PMnN5_pAnlUJEfmCl_-8N7GKymrd845ErEkNmyNOn5VR99EoqD-V6U-PGnvKtXmRodPLF9jH9xZEIOGR4jiAdXrLPbDpFK_RHYbxMZNzu2GNyOnvfeZP9YSniEgWFVMSAymi4GNT02HtMZKA1rHya36uMi8Wn3KxQ/s16000/Kaju_Katli.jpg" /></a></div><div><br /></div><div><span style="font-family: arial;"><br />
</span><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Kaju Katli | Cashew Burfi</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 min</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">20 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Curry</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Kaju Katli, Cashew nuts Burfi, Cashew Burfi</span>
<span itemprop="description" style="display: none;">Kaju Katli, a delicious and rich fudge made from the cashew nuts and sugar.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Cashew - 1 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Sugar - 1/2 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Water - 1/4 cup</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Ghee - 1/2 tsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z1gjbAC4DVZ17KBQmzjU2xD4ndq11dj9HlrTwBgEy6rDVxXDWkQHnegXyHSynzqZabWOmgobh89F-nZLa51dFt7vAvaLtNF7JqkXoegaGAzfNJHnR10n_DQpMkkIeoTLXlEYeo2XOhNEYil7PmlZDMChUsYt2ICawgeuNpi8n5ygRi69aOmDf5RK-Q/s723/Kaju-Katli.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="723" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z1gjbAC4DVZ17KBQmzjU2xD4ndq11dj9HlrTwBgEy6rDVxXDWkQHnegXyHSynzqZabWOmgobh89F-nZLa51dFt7vAvaLtNF7JqkXoegaGAzfNJHnR10n_DQpMkkIeoTLXlEYeo2XOhNEYil7PmlZDMChUsYt2ICawgeuNpi8n5ygRi69aOmDf5RK-Q/s16000/Kaju-Katli.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Measure the cashew and add it in the blender/mixie jar and powder it nicely.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyFiyZfcUlRh3HA7bhEUT7PrVOeHznNvoEvtcpFytl_CzGfc5JkdcE7N0ybiOM6pM21qyncec-xXRcvnBbFliNfJSjTcjPeUgPQEoIIrT2Rrbo06wJ9lDDEqxjmculDwsTpKqU4pcfjQcjyyinL44aDuHLIcH0zJtSkM0POJWZw2COfOy_eDgrvDTzQ/s640/Kaju_Katli_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyFiyZfcUlRh3HA7bhEUT7PrVOeHznNvoEvtcpFytl_CzGfc5JkdcE7N0ybiOM6pM21qyncec-xXRcvnBbFliNfJSjTcjPeUgPQEoIIrT2Rrbo06wJ9lDDEqxjmculDwsTpKqU4pcfjQcjyyinL44aDuHLIcH0zJtSkM0POJWZw2COfOy_eDgrvDTzQ/s16000/Kaju_Katli_1.png" /></a></div><br /></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;">It should be like fine rava. Then sieve it once to avoid big pieces of cashews and keep it ready. At this stage, you can store in airtight container for later use too.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HqXaCMu8XDsapdXfMlKmGmNeHz_zD8saq8rH3nmP3BGkX0j_qK_iiS--kJWAemJqWXCNo0rTUDa8CzKE2934IzQ3zpgRWkFSC3lQ_2Fy90Ir4jUe3lSMcLTn46UeFCRbt1XY3_8Vv98mFrxW5oowBETa06MbxSEJvLk2s7pJmW3xwzp2-a0bxZmfZQ/s640/Kaju_Katli_2.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HqXaCMu8XDsapdXfMlKmGmNeHz_zD8saq8rH3nmP3BGkX0j_qK_iiS--kJWAemJqWXCNo0rTUDa8CzKE2934IzQ3zpgRWkFSC3lQ_2Fy90Ir4jUe3lSMcLTn46UeFCRbt1XY3_8Vv98mFrxW5oowBETa06MbxSEJvLk2s7pJmW3xwzp2-a0bxZmfZQ/s16000/Kaju_Katli_2.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Next add the sugar and water in a non-stick pan and turn the heat on medium flame.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO2LlWQ0wLGtM9K3V_SOgfRu6x0XocVMKNX9AZlWHRORiwx6s5K5ssNEQc2dE2P4y00CY4f5zNpvXI0fEdqd5ikxJXENQ0KIYKFDONUJrmYGEx0QIvjCJVZuSnXHZClz4gUVK-NXW-oMPAdWZbUXE2LcGyzUxTess7jyvQBOwt7UtdjcQmTznxM9jjg/s640/Kaju_Katli_3.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO2LlWQ0wLGtM9K3V_SOgfRu6x0XocVMKNX9AZlWHRORiwx6s5K5ssNEQc2dE2P4y00CY4f5zNpvXI0fEdqd5ikxJXENQ0KIYKFDONUJrmYGEx0QIvjCJVZuSnXHZClz4gUVK-NXW-oMPAdWZbUXE2LcGyzUxTess7jyvQBOwt7UtdjcQmTznxM9jjg/s16000/Kaju_Katli_3.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Let the sugar melts completely and boil it till it reaches the fine single thread consistency.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGomYVtXoS3zD_ITVAoxYQ58pkFuRZmn8EKKiyaS-GgfVAy_fOBYu0wmpMKHkiO9srL0fWJuwFzw0g0RZpkaQLupYHqqm9_7TXBXnr2Q5ApM16IPJUJdKVIl1As-ykDV5KZaMBmHkP2IEzNgWYBNJxBRVO-uf7B2iwEoQ6FMW2Y9Ug-WXr-mKcemkLhQ/s640/Kaju_Katli_4.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGomYVtXoS3zD_ITVAoxYQ58pkFuRZmn8EKKiyaS-GgfVAy_fOBYu0wmpMKHkiO9srL0fWJuwFzw0g0RZpkaQLupYHqqm9_7TXBXnr2Q5ApM16IPJUJdKVIl1As-ykDV5KZaMBmHkP2IEzNgWYBNJxBRVO-uf7B2iwEoQ6FMW2Y9Ug-WXr-mKcemkLhQ/s16000/Kaju_Katli_4.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Add the cashew nut powder, keep the flame in low and stir it continuously.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eW3uPfA-SLSuRQoVE9W3PYDUHH-M22vttPAcDR8y6YRjswLKzOFG0R8Lf_jRn0_wfu_GGuTu_BykjEHeqlaErV6t0Y0aTJdQ4G3ULyaaW2A2bJUOG5XH6qwNjl6fhaEU4EsbVFgV2E89WtQEBzKdt-7YTSMQ70KvcxTf46YaVgcQxpi5MfHgouTEig/s640/Kaju_Katli_5.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eW3uPfA-SLSuRQoVE9W3PYDUHH-M22vttPAcDR8y6YRjswLKzOFG0R8Lf_jRn0_wfu_GGuTu_BykjEHeqlaErV6t0Y0aTJdQ4G3ULyaaW2A2bJUOG5XH6qwNjl6fhaEU4EsbVFgV2E89WtQEBzKdt-7YTSMQ70KvcxTf46YaVgcQxpi5MfHgouTEig/s16000/Kaju_Katli_5.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cook till it's thick. To check whether it's ready, dip your hand in water and take a little bit of the cashew mixture and roll it. If you're able to roll it without sticking, then it's time to turn off. Transfer the mixture on to the ghee greased butter paper. Gather the butter paper around the mixture.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g3DQouJxh8Mo4lqQMeUJNcdTjSVFb68GLJa6frrhirKlnuRD5uCjrUDRkmDmG30Rmsl4-9_TbEm2-fjQq3D-j2D9VfO0aQv8O0IFrRlend19APsJJv5XNCh1TjNQ5mI7jW0BuE5s2Ia_l48hee11A3MToXl6Wd4zhamoadUht4_qnwIs17rYeG2-_Q/s640/Kaju_Katli_6.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g3DQouJxh8Mo4lqQMeUJNcdTjSVFb68GLJa6frrhirKlnuRD5uCjrUDRkmDmG30Rmsl4-9_TbEm2-fjQq3D-j2D9VfO0aQv8O0IFrRlend19APsJJv5XNCh1TjNQ5mI7jW0BuE5s2Ia_l48hee11A3MToXl6Wd4zhamoadUht4_qnwIs17rYeG2-_Q/s16000/Kaju_Katli_6.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;"> And start kneading the cashew mixture until it's smooth ball. </span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicub0iozm3yuPMdV_o6GdG2jZVNeqUTte9o7cLE6NuavPtme9hay6RK9aEDtfZ9pxFb5dmGi7nSPo636oODW1P8DEnQZg0GMGQWzbdQ6QCSJdUUzqsln3hiyznX8GFVmGq5gycwAkPACaOsPwNd4uT2-6tO05LrmMw8RExgyXIbr4v9NPvzX_2DS3t3Q/s640/Kaju_Katli_7.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicub0iozm3yuPMdV_o6GdG2jZVNeqUTte9o7cLE6NuavPtme9hay6RK9aEDtfZ9pxFb5dmGi7nSPo636oODW1P8DEnQZg0GMGQWzbdQ6QCSJdUUzqsln3hiyznX8GFVmGq5gycwAkPACaOsPwNd4uT2-6tO05LrmMw8RExgyXIbr4v9NPvzX_2DS3t3Q/s16000/Kaju_Katli_7.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Then place an another butter sheet over it and roll it with rolling pin till the thickness of the katli you need.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_wvGjIavQkrH8S3SSltBDrHcMqKh6pZ4HErl4ga2v3HAP4piF1G8gYT6LM6hGHOPcH4DWA-mu3EPpwjrdxMtNoUmekSCBASjXIUEgriofn2QmrzChUNPYkI5lTSyTZ1v2QWY4agvD6I_4e-WWF3yJ-EVGamxVsNyW0yQF5zaqgGhFsy1PAPHtKRKdQ/s640/Kaju_Katli_8.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_wvGjIavQkrH8S3SSltBDrHcMqKh6pZ4HErl4ga2v3HAP4piF1G8gYT6LM6hGHOPcH4DWA-mu3EPpwjrdxMtNoUmekSCBASjXIUEgriofn2QmrzChUNPYkI5lTSyTZ1v2QWY4agvD6I_4e-WWF3yJ-EVGamxVsNyW0yQF5zaqgGhFsy1PAPHtKRKdQ/s16000/Kaju_Katli_8.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">Cut the kaju katli into desired shape. I cut it in the traditional diamond shape here.</span></div><div itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WIWS8QvNmnp-QFwezFfostcWEwDOoxzFuFU7sOCJ6UIM6eaDAQ9V3M2e8rzbvB4cL5QTQgkpg2RAK3DXl6TRICw5o3hZuqtcjQppP7Bu9mJ3fZvCRPap1bC055bDlcP85QBASH71BxH2-smYtwa_xc2_LcrxRjO4X5f-ZUTVgBCN3XBqexMi-sfrsA/s640/Kaju_Katli_9.png" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WIWS8QvNmnp-QFwezFfostcWEwDOoxzFuFU7sOCJ6UIM6eaDAQ9V3M2e8rzbvB4cL5QTQgkpg2RAK3DXl6TRICw5o3hZuqtcjQppP7Bu9mJ3fZvCRPap1bC055bDlcP85QBASH71BxH2-smYtwa_xc2_LcrxRjO4X5f-ZUTVgBCN3XBqexMi-sfrsA/s16000/Kaju_Katli_9.png" /></a></div><div itemprop="recipeInstructions"><span style="font-family: arial;">That's it, Delicious and rich Kaju Katli is ready!</span></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z1gjbAC4DVZ17KBQmzjU2xD4ndq11dj9HlrTwBgEy6rDVxXDWkQHnegXyHSynzqZabWOmgobh89F-nZLa51dFt7vAvaLtNF7JqkXoegaGAzfNJHnR10n_DQpMkkIeoTLXlEYeo2XOhNEYil7PmlZDMChUsYt2ICawgeuNpi8n5ygRi69aOmDf5RK-Q/s723/Kaju-Katli.jpg" style="font-family: arial; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="723" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z1gjbAC4DVZ17KBQmzjU2xD4ndq11dj9HlrTwBgEy6rDVxXDWkQHnegXyHSynzqZabWOmgobh89F-nZLa51dFt7vAvaLtNF7JqkXoegaGAzfNJHnR10n_DQpMkkIeoTLXlEYeo2XOhNEYil7PmlZDMChUsYt2ICawgeuNpi8n5ygRi69aOmDf5RK-Q/s16000/Kaju-Katli.jpg" /></a></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Make sure to powder cashew nuts finely for smooth kaju katli.</span></li><li><span style="font-family: arial;">I would highly recommend to use the non-stick pan to avoid sticking at the bottom.</span></li></ul></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7xbU3MWnhXIvQdEH7Kx56pxCMa7XYZowpr63noO2ujA6_jsGNnF5ojkulE2zNEUPY0dsVOzagl-jVrDGhGIdtRJTH0Aykl0j6Z_bd88J-pu_ZnTP5sqtddykX8oKaS7wwIi1-5oVJruvsjEFY9g2YheH5TwCo60QL5zF3nfLRvFHbu8ZgnxMHQl_Eg/s817/Kaju%20Katli.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="817" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7xbU3MWnhXIvQdEH7Kx56pxCMa7XYZowpr63noO2ujA6_jsGNnF5ojkulE2zNEUPY0dsVOzagl-jVrDGhGIdtRJTH0Aykl0j6Z_bd88J-pu_ZnTP5sqtddykX8oKaS7wwIi1-5oVJruvsjEFY9g2YheH5TwCo60QL5zF3nfLRvFHbu8ZgnxMHQl_Eg/s16000/Kaju%20Katli.jpg" /></a></span></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-55280805949070724042022-11-28T09:08:00.006-06:002022-11-28T09:13:51.796-06:00Kadalai Paruppu Pooranam | Chana Dal Poornam<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kadalai Paruppu Pooranam, a delicious stuffing made from the chana dal, jaggery,coconut and flavored with cardamom which is used for many Indian Sweets like sushiyam, kozhukattai and poli.</span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">I love this stuffing for kozhukattai and poli more than any other fillings. It tastes so awesome with exotic flavor and taste. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbHTAhhTC-X5kzsq7JHgOLxVoC9Nq4T376Tn7IMZiS0PFgtXUeL7cJrAAnFL45WxxxNVRG4zwWzxLlKUoINGbAg2wukZdH9Vs2x2LyKWwuFv6fvHx41CpPQZ84MTJwlg_dGvbqYvXIXVIjKtYxDLMuWuXe8rvWcJvQwMUemEJmFhBXDX-NRpKsa9q1Q/s749/Kadalai%20Paruppu%20Pooranam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbHTAhhTC-X5kzsq7JHgOLxVoC9Nq4T376Tn7IMZiS0PFgtXUeL7cJrAAnFL45WxxxNVRG4zwWzxLlKUoINGbAg2wukZdH9Vs2x2LyKWwuFv6fvHx41CpPQZ84MTJwlg_dGvbqYvXIXVIjKtYxDLMuWuXe8rvWcJvQwMUemEJmFhBXDX-NRpKsa9q1Q/s16000/Kadalai%20Paruppu%20Pooranam.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></span><div><span style="font-family: arial;">For this recipe, i have used an equal amount of chana dal and jaggery which is sweet enough for our family. But if you really want more sweetness in your pooranam, then you can add more jaggery as per your liking.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Also, the color of the pooranam depends on the color of the jaggery. Use dark colored jaggery for bright looking stuffing. You may notice the color difference in the final pictures and the step by step pictures of pooranam in this post that's because i have taken the photos on different days and also the jaggery that i used are also different. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">I know this is the odd time of the year to post this recipe but I have had this post on my drafts for a while, finally today I got some time to edit the post so i'm sharing this today :-)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Now let's check out on how to make kadalai paruppu pooranam.</span></div><div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HFLxM_7AXbvXfBBwTed2X90IEIh9zR5BcXn0b1DbXL-V9GUjLfqR5SRCnFX40RZKsY5nD_nTW5RTl88MWI1wMKmdspmbYHFtjz52-zqqPmRg7_54V-owa1UcOE4YKhESEoUzZgu_wiCaw9IQFZjFBLZZ1I_shk9lmnJdmyw8SBPsjbMPNEfHSxmC9w/s640/Chana_Dal%20Pooranam.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="525" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HFLxM_7AXbvXfBBwTed2X90IEIh9zR5BcXn0b1DbXL-V9GUjLfqR5SRCnFX40RZKsY5nD_nTW5RTl88MWI1wMKmdspmbYHFtjz52-zqqPmRg7_54V-owa1UcOE4YKhESEoUzZgu_wiCaw9IQFZjFBLZZ1I_shk9lmnJdmyw8SBPsjbMPNEfHSxmC9w/s16000/Chana_Dal%20Pooranam.jpg" /></a><br />
</span>
<div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">Kadalai Paruppu Pooranam | Chana Dal Poornam</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT01H" itemprop="prepTime">1 hr</span> | <b>Cooking Time</b> : <span content="PT20M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Sweet</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Kadalai Paruppu Pooranam, Chana Dal Poornam, Kozhukattai Pooranam,Poli Pooranam,Susiyam pooranam</span>
<span itemprop="description" style="display: none;">Kadalai Paruppu Pooranam, a delicious stuffing made from the chana dal, jaggery,coconut and flavored with cardamom which is used for many Indian Sweets like sushiyam, kozhukattai and poli.</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><div style="font-family: Times;"><span itemprop="recipeIngredient" style="font-family: arial;">Channa Dal - 1/2 cup</span></div><div style="font-family: Times;"><span itemprop="recipeIngredient" style="font-family: arial;">Jaggery - 1/2 cup</span></div><div style="font-family: Times;"><span itemprop="recipeIngredient" style="font-family: arial;">Cardamom - 2 nos</span></div><div style="font-family: Times;"><span itemprop="recipeIngredient" style="font-family: arial;">Grated Coconut - 3 tbsp</span></div></span></div>
</div>
</div>
</div>
<span style="font-family: arial;"><a itemprop="image" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCechKDRFaaLzl03qc5i3YmaR9Gy4UL7MuY0Rj0LNX3gvk-bZfdDVNbrb-nd0kdXpuFlkHUXBh39YqL3dRlO_2QMQ2yLlYlVGpAPO7TqDFlREebmXguOB49XeO47bICMWn1a684_kBvvnQCI3l4jWZm5mxhri1zF27DfzgEexNTIXzYp3dhkysW0cjA/s640/Chana%20Dal%20Pooranam.jpg" itempprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="573" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCechKDRFaaLzl03qc5i3YmaR9Gy4UL7MuY0Rj0LNX3gvk-bZfdDVNbrb-nd0kdXpuFlkHUXBh39YqL3dRlO_2QMQ2yLlYlVGpAPO7TqDFlREebmXguOB49XeO47bICMWn1a684_kBvvnQCI3l4jWZm5mxhri1zF27DfzgEexNTIXzYp3dhkysW0cjA/s16000/Chana%20Dal%20Pooranam.jpg" /></a></span><div><span style="font-family: arial;"><b>Procedure
</b></span></div><div><span style="font-family: arial;"><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Soak the channa dal for 1/2 hr. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SKmC-0u2qY6awuPreSbymOREat4wasEneVLRlfLoKYsnZn1kJPGe0LZxlZblm0MV5zB5Sdl9ODw7rsxCIPhym7UWFBcEwyflFOQHSwplpWhIk-k43rtCj3MSEF3efINkoyIbAklDaOFk/s1600/Mothagam_1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SKmC-0u2qY6awuPreSbymOREat4wasEneVLRlfLoKYsnZn1kJPGe0LZxlZblm0MV5zB5Sdl9ODw7rsxCIPhym7UWFBcEwyflFOQHSwplpWhIk-k43rtCj3MSEF3efINkoyIbAklDaOFk/s640/Mothagam_1.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDb-iG6fRVOZoi9gb7DdXk5s27GwuQJWwXf9jtSKvypkrCJwPkXlE4MhGqZBly-oKtide6zlCbi7QWWO9Xg7HlGPOyZuCRH0Ax6qg-T4QeY7BbJFobgsrdeswQf5bMXxOGkrC9-Z-Aewpp/s1600/Mothagam_2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDb-iG6fRVOZoi9gb7DdXk5s27GwuQJWwXf9jtSKvypkrCJwPkXlE4MhGqZBly-oKtide6zlCbi7QWWO9Xg7HlGPOyZuCRH0Ax6qg-T4QeY7BbJFobgsrdeswQf5bMXxOGkrC9-Z-Aewpp/s640/Mothagam_2.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l_klbsAWK-6_53-joA1SnhX6CpIVmceZ50LDiwbt3l0joKOMbkzyjzbw-wPBAOTvyo3vHpzvVMO4ahcN1I_-qSyaOuUE3NxTODZGWDzLxDLebykKiqO8heUefrGKF87nmbS4RAdyp5-6/s1600/Mothagam_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l_klbsAWK-6_53-joA1SnhX6CpIVmceZ50LDiwbt3l0joKOMbkzyjzbw-wPBAOTvyo3vHpzvVMO4ahcN1I_-qSyaOuUE3NxTODZGWDzLxDLebykKiqO8heUefrGKF87nmbS4RAdyp5-6/s640/Mothagam_3.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it aside.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH9DR6J_Gb2tkj8xX0MsziqUy_x7JUVRyfURAB2ZfsjBdcuKD4AXc0NqaRknBDtaTazXaejhGQhqRB_WZtNYgbZpFT6DEpzY_a__y9r5D3JzYpOhbgT45zA3fezuyS_zit8mgtiKAHmpz/s1600/Mothagam_4.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH9DR6J_Gb2tkj8xX0MsziqUy_x7JUVRyfURAB2ZfsjBdcuKD4AXc0NqaRknBDtaTazXaejhGQhqRB_WZtNYgbZpFT6DEpzY_a__y9r5D3JzYpOhbgT45zA3fezuyS_zit8mgtiKAHmpz/s640/Mothagam_4.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Heat the wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB587AXoEozMOyRRIvDAKm0jQhrNV32Fj7LbEdqU4q1wIJEN5TOv-YttVWk3lNeeYerkD6mvoVb4IL4L_-CDBBtSRFsw6939Fob4ik0UwNchM6ADY5_crJWZWBumG6zvq2m8Xk0mUid-3/s1600/Mothagam_5.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB587AXoEozMOyRRIvDAKm0jQhrNV32Fj7LbEdqU4q1wIJEN5TOv-YttVWk3lNeeYerkD6mvoVb4IL4L_-CDBBtSRFsw6939Fob4ik0UwNchM6ADY5_crJWZWBumG6zvq2m8Xk0mUid-3/s640/Mothagam_5.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Add the powdered chann dal, mix it well, then add coconut and stir it well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1WlZBszeyONQoUdcTInVjq69R73CuiZECYvuLtp2EbqLRuBJlbwdpaDHb4B7u0IH1n9Y_0m7K49Nz0nqw3hMSbVaubuTzScrIe8n_puR9Ekl1ZU46dT_-6nKPE_i6WnWdMLwYGF0kAHG/s1600/Mothagam_6.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1WlZBszeyONQoUdcTInVjq69R73CuiZECYvuLtp2EbqLRuBJlbwdpaDHb4B7u0IH1n9Y_0m7K49Nz0nqw3hMSbVaubuTzScrIe8n_puR9Ekl1ZU46dT_-6nKPE_i6WnWdMLwYGF0kAHG/s640/Mothagam_6.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions" style="font-family: Times;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg300ey4Mu3FzMaRX4Nz66u6eHr21NmLI20TWWUMDXd08SV5s2UWYQfLuc7wpxpsWldnm6RoXyShutdi_b6QQYLZ-OuwxW89KbWSDusbut5s0omgA5t0kciH4hZBCWZqCb7IX_2EAZEhnq3/s1600/Mothagam_7.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg300ey4Mu3FzMaRX4Nz66u6eHr21NmLI20TWWUMDXd08SV5s2UWYQfLuc7wpxpsWldnm6RoXyShutdi_b6QQYLZ-OuwxW89KbWSDusbut5s0omgA5t0kciH4hZBCWZqCb7IX_2EAZEhnq3/s640/Mothagam_7.jpg" width="640" /></a></span></div><div itemprop="recipeInstructions">That's it, Chana Dal Pooranam is ready.</div><h3 style="text-align: left;"><a href="https://www.sandhiyascookbook.com/2017/10/munthiri-kothu-kothu-diwali-recipe.html">Related : How to make Munthiri Kothu </a></h3><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YGoO2MXcCfLfZ2JKr2an0DjtQlK1YFz1hpvBL1IdEml1BstT0WggwzJ-3hiqTCfHpYDctRUXw-gW8nIbyr47JzgiA6spi6nx86txaasHmnf7_642KUNnK5ZFUDDLPd1OeDcnnQYD1zBWKyBu0aUqYY_HXnIFfIZ3SGr741L57CJ0RxNabK3wnZjuVg/s640/Chana_Dal_Pooranam.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YGoO2MXcCfLfZ2JKr2an0DjtQlK1YFz1hpvBL1IdEml1BstT0WggwzJ-3hiqTCfHpYDctRUXw-gW8nIbyr47JzgiA6spi6nx86txaasHmnf7_642KUNnK5ZFUDDLPd1OeDcnnQYD1zBWKyBu0aUqYY_HXnIFfIZ3SGr741L57CJ0RxNabK3wnZjuVg/s16000/Chana_Dal_Pooranam.jpg" /></a></div><div><b>Notes</b>:</div><div><ul style="text-align: left;"><li>The color of the pooranam varies depends on the color of the jaggery.</li><li>I have used freshly grated coconut but frozen also works fine.</li><li>You can make this stuffing a day before itself and store it in refrigerator.</li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL6dFr2ZB47q93aR76ltABh_81qrcVWYqdd6WOeTX7D3TiQD98MuEOAkFGqEGHtQdPDanZ7X55kB2_vQCbSSMor4yso5fFVT0_Oc4Lqf8h6OGFYHc8MH6JzM2d_mI34tGbo5pvRG2s_HQiSskA7S14MWFYwMYAu2un7eFC255oo4j92r-6rKy-rf5uQ/s640/Kadalai_Paruppu_Pooranam.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="585" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL6dFr2ZB47q93aR76ltABh_81qrcVWYqdd6WOeTX7D3TiQD98MuEOAkFGqEGHtQdPDanZ7X55kB2_vQCbSSMor4yso5fFVT0_Oc4Lqf8h6OGFYHc8MH6JzM2d_mI34tGbo5pvRG2s_HQiSskA7S14MWFYwMYAu2un7eFC255oo4j92r-6rKy-rf5uQ/s16000/Kadalai_Paruppu_Pooranam.jpg" /></a></div></span></div></div>
</div></div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0tag:blogger.com,1999:blog-2049431762523631511.post-11121165831677605912022-11-09T08:48:00.001-06:002022-11-09T08:50:30.073-06:00How to make Kuchi Chips | Tapioca Chips<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Kuchi Chips, a delicious and crunchy snack made from the tapioca roots which is also known as "Kappa" or "cassava". It's one of the easiest chips that you can make at home and also they are super delicious & addictive. </span></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMHqzjC1a4UAZVM3Su9WPVF1TFmXnvXuuggMwnN-h5U1yCXOO7zAfD7fCPWPG4VLyrZ6crZSwqob1IDY2kwb0gcmwv1OMXxRaJ0R4hjdTNopkJp217b0Tc4ETCnqYPO5cnsorBAY8Up6m2PdHfz8FqN-0YQ4MZfvDSWQwK0HujCMh45yVTxK8kqmk3A/s640/Kuchi%20Chips.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="527" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMHqzjC1a4UAZVM3Su9WPVF1TFmXnvXuuggMwnN-h5U1yCXOO7zAfD7fCPWPG4VLyrZ6crZSwqob1IDY2kwb0gcmwv1OMXxRaJ0R4hjdTNopkJp217b0Tc4ETCnqYPO5cnsorBAY8Up6m2PdHfz8FqN-0YQ4MZfvDSWQwK0HujCMh45yVTxK8kqmk3A/s16000/Kuchi%20Chips.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div></div><div><span style="font-family: arial;">If you have been following me for a while, you might be already know how much i like tapioca. Simple steamed tapioca with a lot of coconut with basic coconut oil tempering is my all time favorite and usually make it for breakfast or as snack in the evening. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">If you haven't cooked tapioca before, i would recommend to try this <a href="http://sandhiyascookbook.com/2019/02/maravalli-kuchi-kappa-kizhangu.html">steamed tapioca</a> first ! </span></div><div><span style="font-family: arial;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJXXUTZwOQ69xo4Dti343YCO-OuFShgeweJtGYUfuDhVqW8XMW8JO5ja3oOC2g2bxTe_1WrYhGS4JbTKpAKr4-hdRvMRrjuJGmxaTW__wzb5Qf-IaK3W_A8Z5SXuFFWZ1cV7ABOVhay7zLWbVv6uHdT5hPXWJ-v_P6GQ4h-dAn-XxOJEpjFCA7TZBRA/s903/Tapioca%20Stripes.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: arial;"><img border="0" data-original-height="903" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJXXUTZwOQ69xo4Dti343YCO-OuFShgeweJtGYUfuDhVqW8XMW8JO5ja3oOC2g2bxTe_1WrYhGS4JbTKpAKr4-hdRvMRrjuJGmxaTW__wzb5Qf-IaK3W_A8Z5SXuFFWZ1cV7ABOVhay7zLWbVv6uHdT5hPXWJ-v_P6GQ4h-dAn-XxOJEpjFCA7TZBRA/s16000/Tapioca%20Stripes.jpg" /></span></a></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span>Next to the <a href="http://sandhiyascookbook.com/2019/02/maravalli-kuchi-kappa-kizhangu.html">steamed tapioca</a>, this kuchi chips is my next favorite to make with tapioca. It tastes so great with a cup of hot chai so i usually make it as tea snacks. </span></span></div><div><span style="font-family: arial;"><span><br /></span></span></div><div><span style="font-family: arial;"><span>But you can make this in large batch , it stores well for days at room temperature and comes handy when you need some snack to munch on !</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnI6r3SbyULsL70bmXh18lWjvBRhXkNqXuQWYh6D_1hlbUq3uk0X_KOo2P0YdN6FB58pn0cJnozuzU4b54nkaf71iwKph5mcfm0txtbS7PsjdJ_a_2tik1yfBgruguJ4FchHkz5-LOABqjvS2icRWRQ5XwyoifID6aHc3urCUK3Z80WchyDfybF6low/s640/Kuchi_chips.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="533" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnI6r3SbyULsL70bmXh18lWjvBRhXkNqXuQWYh6D_1hlbUq3uk0X_KOo2P0YdN6FB58pn0cJnozuzU4b54nkaf71iwKph5mcfm0txtbS7PsjdJ_a_2tik1yfBgruguJ4FchHkz5-LOABqjvS2icRWRQ5XwyoifID6aHc3urCUK3Z80WchyDfybF6low/s16000/Kuchi_chips.jpg" /></a></span></div><div><span style="font-family: arial;"><br /></span></div>
<!--Mediavine Video-->
<div class="mv-video-target mv-video-id-ku9hjrodkmsnablhfy33" data-ratio="16:9" data-video-id="ku9hjrodkmsnablhfy33" data-volume="70"></div>
<div><div itemscope="" itemtype="http://schema.org/Recipe">
<div class="stitched">
<h1 style="text-align: center;">
<span itemprop="name" style="font-family: arial; font-size: large;">How to make Kuchi Chips | Tapioca Chips</span></h1>
<div>
<div style="text-align: center;">
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><b>Preparation Time</b> : <span content="PT10M" itemprop="prepTime">10 mins</span> | <b>Cooking Time</b> : <span content="PT15M" itemprop="cookTime">20 mins</span> | </span><b>Serves</b><span face="arial, helvetica, sans-serif"> : </span><span face="arial, helvetica, sans-serif" itemprop="recipeYield">2 </span><br />
<b>Recipe Category</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCategory">Snacks</span><span face="arial, helvetica, sans-serif"> | </span><b>Recipe Cuisine</b><span face="arial, helvetica, sans-serif">: </span><span face="arial, helvetica, sans-serif" itemprop="recipeCuisine">Indian</span><br />
<span itemprop="keywords" style="display: none;">Kuchi Chips, Tapioca Chips,Indian Snacks,Tea Time Snacks</span>
<span itemprop="description" style="display: none;">Kuchi Chips, a delicious and crunchy snack made from the tapioca roots which is also known as Kappa or Cassava .</span>
<br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person" style="display: none;">
<span itemprop="name">Sandhiya</span>
<span itemprop="sameAs"> https://www.facebook.com/SandhiyasCookbook</span>
<span itemprop="sameAs"> https://www.instagram.com/sandhiyascookbook/</span>
</div>
</span><div style="text-align: left;">
<span style="font-family: arial;"><b>Ingredients</b></span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Tapioca - 1 </span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Oil - for frying</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Salt - to taste</span></div><div style="text-align: left;"><span itemprop="recipeIngredient" style="font-family: arial;">Red Chili Powder -1/4 tsp</span></div>
</div>
</div>
<span style="font-family: arial;"><br /></span></div>
<span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QsN51tw7dtxFpB4Yx6hGDWv9YLw8uXaUQf1A2Fz4qTroKaoWFO2e69hro0Ojdswggx229bv2TC0UIRKKGMnBqmoEIGKDy1THd0Gqme7vEeX1VY7MPg1bg_OOYX2PwkS3_vKX1pf0I4VXQ1mTaIocv-FPQO_r4EYZNDbwtn_4dw2m1iojdC_CZ6O_9A/s640/Tapioca_Chips.jpg" itemprop="image" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="628" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QsN51tw7dtxFpB4Yx6hGDWv9YLw8uXaUQf1A2Fz4qTroKaoWFO2e69hro0Ojdswggx229bv2TC0UIRKKGMnBqmoEIGKDy1THd0Gqme7vEeX1VY7MPg1bg_OOYX2PwkS3_vKX1pf0I4VXQ1mTaIocv-FPQO_r4EYZNDbwtn_4dw2m1iojdC_CZ6O_9A/s16000/Tapioca_Chips.jpg" /></a>
<b>Procedure
</b></span><div itemprop="recipeInstructions"><span style="font-family: arial;">First peel the tapioca and cut into small logs. <a href="https://www.sandhiyascookbook.com/2021/04/how-to-peel-tapioca-roots-cassava.html">Check out this post for step by step instructions on how to clean tapioca</a>.</span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>Next cut the tapioca as thin sheets and then cut into thin stripes.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8M9duJ4RQlXIuhvI9Pvz3bTSFMU5noUJlhvrrmepWudOK-doBQ6_Qcvxm1bkeLD7Q5fYNptpgJ8vyT-W6yfbPilGks2jPNyX7kFeZVANnNKra_ilCGwvv6A9phADf0D1ughv-gpuQ4flrOKqs3za7jHSHoHpZtypbRYD96XYtixhlmcy29-xhaoLw/s640/Kuchi_Chips_1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8M9duJ4RQlXIuhvI9Pvz3bTSFMU5noUJlhvrrmepWudOK-doBQ6_Qcvxm1bkeLD7Q5fYNptpgJ8vyT-W6yfbPilGks2jPNyX7kFeZVANnNKra_ilCGwvv6A9phADf0D1ughv-gpuQ4flrOKqs3za7jHSHoHpZtypbRYD96XYtixhlmcy29-xhaoLw/s16000/Kuchi_Chips_1.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>Do the same for all the whole tapioca. Heat the oil for frying and add a small batch of tapioca.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_233leFYE2YZ0TiHY2n3QeQo5_-XcVwlz6bYstr4fDgaBNRFKliKGHgIhjI1YpNrWw8V-IrPuWAR-q5bIFw88Guv61diXgL58dxmdK7KAH7_dHNxXGAKCHhINUTsxrMfv43L1D-S4VLHS8Wc7Aro7AkT7rIXJeEJdXOBvSjaFNzPn3tud-IcFfldZqQ/s640/Kuchi_Chips_2.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_233leFYE2YZ0TiHY2n3QeQo5_-XcVwlz6bYstr4fDgaBNRFKliKGHgIhjI1YpNrWw8V-IrPuWAR-q5bIFw88Guv61diXgL58dxmdK7KAH7_dHNxXGAKCHhINUTsxrMfv43L1D-S4VLHS8Wc7Aro7AkT7rIXJeEJdXOBvSjaFNzPn3tud-IcFfldZqQ/s16000/Kuchi_Chips_2.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>Don't over crowd the oil and let it fry in the medium flame.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga8FIZfdzieJzQqSnygUHt6n_b7cfPcMZCdTWiq_7lLYHuK4-4R5ZT2R3INLst4sawQbF04HtoVMr91KJIVACRB4Hiue5cT_o0r4cmQDutPARPa4GdlgbPFKPeqrmg5xbv7QPYMiRonyOS3R7I-e3Xw79poXOi8HYJXPJneGxzMMn5HKdsMGNKgIXug/s640/Kuchi_Chips_3.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga8FIZfdzieJzQqSnygUHt6n_b7cfPcMZCdTWiq_7lLYHuK4-4R5ZT2R3INLst4sawQbF04HtoVMr91KJIVACRB4Hiue5cT_o0r4cmQDutPARPa4GdlgbPFKPeqrmg5xbv7QPYMiRonyOS3R7I-e3Xw79poXOi8HYJXPJneGxzMMn5HKdsMGNKgIXug/s16000/Kuchi_Chips_3.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>It slowly starts to change the color and fry till it's dark brown in color and all the "shh" sound stops.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3FmyDTXOvIFJWMAjPPgxRwg5XI1Ix6MjotS9Up0Bm_IAsLp9ObOTYjPJyFhA_veX_z8YhrHTm-g0hduR3yZ4_lzAp8ScUCUDRQ0LSXAScwm58Ptpo_xATEP8-Rr6E6g3ZbhBLdzkeB8vPOhG7CrF2N6FzwA7U1K5BrAYnzJI8WJJtA3k0DbP97b6JA/s640/Kuchi_Chips_4.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3FmyDTXOvIFJWMAjPPgxRwg5XI1Ix6MjotS9Up0Bm_IAsLp9ObOTYjPJyFhA_veX_z8YhrHTm-g0hduR3yZ4_lzAp8ScUCUDRQ0LSXAScwm58Ptpo_xATEP8-Rr6E6g3ZbhBLdzkeB8vPOhG7CrF2N6FzwA7U1K5BrAYnzJI8WJJtA3k0DbP97b6JA/s16000/Kuchi_Chips_4.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>Drain the chips from the oil and place it on the tissue paper for a few secs and then transfer into the wide bowl.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZCvMB-iDca9mLOREPjlagd542Ej6VljpJaH7lKc8KMOJ5Jr9aYA34WVxXAk0MfZ2MiEEovcjp7r1ZW6EIkThX3jDvAPm47_YK72pfGkCW5etpWIT7HQO0KHMaD6uQz19mKFVwcTEDkUF6VabHHjWaE0T3511zZjrBvcV5VK0sN7cThyjio2nuJDgng/s640/Kuchi_Chips_5.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZCvMB-iDca9mLOREPjlagd542Ej6VljpJaH7lKc8KMOJ5Jr9aYA34WVxXAk0MfZ2MiEEovcjp7r1ZW6EIkThX3jDvAPm47_YK72pfGkCW5etpWIT7HQO0KHMaD6uQz19mKFVwcTEDkUF6VabHHjWaE0T3511zZjrBvcV5VK0sN7cThyjio2nuJDgng/s16000/Kuchi_Chips_5.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>Once all the chips are fried, add the chili powder and salt. Give a quick toss to coat well with the chips.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylbgNsh-EfCT1-k9xyN-RhfsurbYduIouEMJeYkhyvG5faXzmhigBo2bSTzZmksZmZnBGrb4dMbRhtUBGm_WYvNJOUuTKsuUeRNY5T6WI1hX5mVsci17FK37QtQN-uz8aN1Bdzu053lpb8ueoZ8pYNwsXxFlFhTo4M-cGXzACMMhtiVhrdsecgIwI3g/s640/Kuchi_Chips_6.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="160" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylbgNsh-EfCT1-k9xyN-RhfsurbYduIouEMJeYkhyvG5faXzmhigBo2bSTzZmksZmZnBGrb4dMbRhtUBGm_WYvNJOUuTKsuUeRNY5T6WI1hX5mVsci17FK37QtQN-uz8aN1Bdzu053lpb8ueoZ8pYNwsXxFlFhTo4M-cGXzACMMhtiVhrdsecgIwI3g/s16000/Kuchi_Chips_6.png" /></a></span></div><div itemprop="recipeInstructions"><span style="font-family: arial;"><span>That's it, Tasty and crunchy Kuchi Chips are ready ! </span></span></div></div><h3 style="text-align: left;"><span style="font-family: arial;"><span><a href="https://www.sandhiyascookbook.com/2019/07/vazhakkai-banana-plantain-chips.html">Related: How to make plantain chips / vazhakkai chips</a>.</span></span></h3><div itemprop="recipeInstructions"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFdArBndBei1_X6llKNLetvWlqBmyuW90R_xjoYLJFCuKO_Qyxbwn3ewtteSSsXuaLCn-ShbLh6jz8fXWGF0xxMxHH9lbw-GPD_-8gosnf8eWUFiplxiaXLvDizwsRBCqGnp4JOLcHKVDsa2Y5LyAeeKZBalo6_G1D5PTZqYWpbF3G_OVdkv_fVfhDw/s640/Tapioca%20Chips.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="628" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFdArBndBei1_X6llKNLetvWlqBmyuW90R_xjoYLJFCuKO_Qyxbwn3ewtteSSsXuaLCn-ShbLh6jz8fXWGF0xxMxHH9lbw-GPD_-8gosnf8eWUFiplxiaXLvDizwsRBCqGnp4JOLcHKVDsa2Y5LyAeeKZBalo6_G1D5PTZqYWpbF3G_OVdkv_fVfhDw/s16000/Tapioca%20Chips.jpg" /></a></span></div><div><span style="font-family: arial;"><b>Notes</b>:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Cook in medium flame for even colouring.</span></li><li><span style="font-family: arial;">Adjust the spice level according to your taste.</span></li><li><span style="font-family: arial;">Cut the tapioca into even stripes for even cooking. </span></li><li><span style="font-family: arial;">Cut the tapioca into thin stripes for crunchy chips, otherwise it would be soft.</span></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYEY8TsMvlAR3k9bAvdkpi_ilDNyxaA2KzNtHMqRBblki7UuKWjlYq21H6yyHioQMxrck29LbfpnmNM6mCS8Pbu5oMsbYgGdSp2_HyrUBeka95fXGa4PtpXWSw0hY-acXX3PvxtE8sdVUYZIHLu5Jp5QzISXHKjVVlETdwb7n7Gk-_HRGxJlNfbxlXg/s640/Kuchi-Chips.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: arial;"><img border="0" data-original-height="527" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYEY8TsMvlAR3k9bAvdkpi_ilDNyxaA2KzNtHMqRBblki7UuKWjlYq21H6yyHioQMxrck29LbfpnmNM6mCS8Pbu5oMsbYgGdSp2_HyrUBeka95fXGa4PtpXWSw0hY-acXX3PvxtE8sdVUYZIHLu5Jp5QzISXHKjVVlETdwb7n7Gk-_HRGxJlNfbxlXg/s16000/Kuchi-Chips.jpg" /></span></a></div>
</div>Sandhiyahttp://www.blogger.com/profile/01587509558902336448noreply@blogger.com0