tag:blogger.com,1999:blog-75531709271160160432024-03-13T11:21:11.871-07:00Mini's KitchenMini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-7553170927116016043.post-58379602866843767412017-01-18T09:55:00.000-08:002017-01-18T10:22:42.537-08:00Chole Masale ( chickpea masala)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FAOJe_E_hh7IkPJSYQ7qHSpyJzNyetaSOGUWGj-ZMxJxzL5ZZl4DZtHVebsCciDMxgmrmX_pGcAy6wXlPdcNrffTGax4PdJkfc1aHniqaMENt76qsE2AoEuv0VDqZTxBwdGMkNiMGX8-/s1600/2017+jan+880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FAOJe_E_hh7IkPJSYQ7qHSpyJzNyetaSOGUWGj-ZMxJxzL5ZZl4DZtHVebsCciDMxgmrmX_pGcAy6wXlPdcNrffTGax4PdJkfc1aHniqaMENt76qsE2AoEuv0VDqZTxBwdGMkNiMGX8-/s640/2017+jan+880.jpg" width="480" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-size: 21.3333px;">Ingredients</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Kabuli
Chana </span><span style="font-size: 16pt;"> -
1 –cup</span><br />
<span style="font-size: 16pt;">(chickpea)</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Masoor
Dal - ¼ cup</span><br />
<span style="font-size: 16.0pt; line-height: 115%;">(red lentils)</span><br />
<span style="font-size: 16pt;">Urad Dal - ¼ cup</span><br />
<span style="font-size: 21.3333px;">(skinned black gram)</span><br />
<span style="font-size: 21.3333px;"><br /></span>
<span style="font-size: 16pt;">Green Masala</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Green
Chilli - 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Ginger - 3 inch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Garlic - 4<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Coriander
Leaves - 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Garam Masala<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Coriander
Powder - 1 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Chilli
Powder - ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Garam Masala
Powder - ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Crushed
pepper of - 10 corns<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Crushed
green cardamom - 3<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Onion - 1<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Oil -
2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Salt -
1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Sugar - ½
tsp <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Preparation<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Overnight
soak cabuli chana, urad and masoor dal.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Preasure
cook , chana and dal. When the pressure
is released<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Open the
cooker and drain the water in separate container.<o:p></o:p></span><br />
<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Make a
smooth paste of green chilli, ginger garlic, coriander leaves.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Mix with the
cooked chana, the green masala paste and the garam masala powder.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Keeping
aside the crushed pepper and cardamom powder to<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">sprinkle
last.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">In a frying
pan , pour oil and fry thinly sliced 1 onion to golden brown. Now add the
masala applied chana in the frying pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Mix with the
brown onion and sauté till dry. Pour the reserved chana</span><br />
<span style="font-size: 16.0pt; line-height: 115%;">cooked water , salt
and sugar.<o:p></o:p></span><br />
<span style="font-size: 16.0pt; line-height: 115%;">Sprinkle crushed cardamom and pepper.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Simmer till you get the
desired consistency.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Garnish with
deep fried small potato cubes and a salad of<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Chopped onion, tomato, coriander leaves and lemon
wedges.<o:p></o:p></span><br />
<span style="font-size: 16.0pt; line-height: 115%;">Serve hot with battura, chappati,dosa or bread.</span></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-17367972473182227222016-12-30T22:05:00.001-08:002017-01-04T09:45:55.832-08:00Peach Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMkLw4nHGpYRUrp7qsW7VXxCfUNDqPrnTMLiF2oCUXkLgpzkmSpsplTJcpxPXkCMY7pdfvXlW_0I2GekGgTW-xatlPWsV1ZJHeswRdOtCM_uM4RJHQ9GfELwX0_HeJwdRHrU4yiWk4mkr/s1600/IMG_20161226_164806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMkLw4nHGpYRUrp7qsW7VXxCfUNDqPrnTMLiF2oCUXkLgpzkmSpsplTJcpxPXkCMY7pdfvXlW_0I2GekGgTW-xatlPWsV1ZJHeswRdOtCM_uM4RJHQ9GfELwX0_HeJwdRHrU4yiWk4mkr/s640/IMG_20161226_164806.jpg" width="480" /></span></a></div>
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<span style="font-size: 18pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<b>Peach cookie is a very subtle</b><br />
<b>lemon flavoured cake cookie.</b><br />
<br />
<b><span style="font-size: large;">
Ingredients</span></b><br />
<b><br /></b>
<u><b>For the dough:</b></u><br />
<b><br /></b>
<b>Flour - 1 ¾ cup</b><br />
<b>Baking powder - 1 tsp</b><br />
<b>Large egg - 1</b><br />
<b>Sugar - ¼ cup</b><br />
<b>Milk - ¼ cup</b><br />
<b>Unsalted butter - ¼ cup</b><br />
<b>lemon zest – 2tsp</b><br />
<b><br /></b>
<u><b>For pastry custard:</b></u><br />
<b><br /></b>
<b>Milk - 1cup</b><br />
<b>Egg yolk - 2</b><br />
<b>Sugar - ¼ cup</b><br />
<b>Flour - 1tbsp</b><br />
<b>Lemon zest - 1tsp</b><br />
<b><br /></b>
<u><b>For coating:</b></u><br />
<b><br /></b>
<b>Red wine – ½ cup</b><br />
<b>Sugar - 1tbsp</b><br />
<b>Sugar for covering</b><br />
<b>Mint or cherry leaves for decoration</b><br />
<b><br /></b>
<b><span style="font-size: large;">Preparation</span></b><br />
<b><br /></b>
<b>First make custard and keep aside.</b><br />
<b><br /></b>
<b>To make custard, in a sauce pan beat and</b><br />
<b>Well mix sugar, milk, egg yolk, flour and lemon zest.</b><br />
<b>Keep the saucepan on low flame and stir continously</b><br />
<b>till it gets thick. keep aside this custard to fill in the cookies later.</b><br />
<b><u><br /></u>
<u>To prepare cookies:</u></b><br />
<b><br /></b>
<b>First sieve flour and baking powder.</b><br />
<b>Mix well butter , sugar, egg ,milk and lemon zest,</b><br />
<b>Now add the flour- baking powder mixture.</b><br />
<b>Make small balls and keep on a baking tray</b><br />
<b>leaving space in between to expand.</b><br />
<b>Preheat oven for ten minutes and bake for</b><br />
<b>15 minutes in 200c.</b><br />
<b><br /></b>
<b>As it turns slight golden under the cookies,</b><br />
<b>tt can be taken out of the oven and scoop out a small</b><br />
<b>piece from under the cookie with a pointed knife</b><br />
<b>and fill a teaspoon full of custard on each </b><b>Cookie </b><br />
<b>and stick together two cookies .</b><br />
<b><br /></b>
<b>Now mix sugar in red wine and dip the cookies in wine.</b><br />
<b>Roll the cookies in sugar . Decorate with leaves and keep in fridge.</b><br />
<b>It is better to prepare two days prior to serving.</b><br />
<b><br /></b>
<b>A beautiful cake cookie works</b><br />
<b>as a centre piece on the party table.</b><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAsdrUbYWQcAbHHj4ZnWfafI98N7Gfqwas0koc8-eWvDGFn5nQIFbXveXeCJaAwCgrW7FJN_EKfNxC_UzURSuFw9AkhfDLooNK9vBXJnzcjQKQbziIBwjMLkfcpQdZTNv6WH2t5WIkCS6/s1600/IMG_20161226_164424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAsdrUbYWQcAbHHj4ZnWfafI98N7Gfqwas0koc8-eWvDGFn5nQIFbXveXeCJaAwCgrW7FJN_EKfNxC_UzURSuFw9AkhfDLooNK9vBXJnzcjQKQbziIBwjMLkfcpQdZTNv6WH2t5WIkCS6/s640/IMG_20161226_164424.jpg" width="480" /></a></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-18383486915384071302016-11-22T07:39:00.002-08:002016-11-24T05:14:43.782-08:00Mambazham Kumbil Appam (Mango Kumbil Appam)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgft1fy_E1tWfU1CB5gMwQiUuAm05osc9uBa30CyaqRS5bnpGH3rYVSXq8as1CSt0COWjcWXssAwDVvytDsRYpAOeOvGwharLUv_dlEW79p0Fbf3g4eF4omcGZulKslJhDtUgdFvOTlQlgE/s1600/lenovo+pics+til+jully+2016+234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgft1fy_E1tWfU1CB5gMwQiUuAm05osc9uBa30CyaqRS5bnpGH3rYVSXq8as1CSt0COWjcWXssAwDVvytDsRYpAOeOvGwharLUv_dlEW79p0Fbf3g4eF4omcGZulKslJhDtUgdFvOTlQlgE/s640/lenovo+pics+til+jully+2016+234.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYMb6_L91l3OtmEnnzLxlZ68mAOW4AsdJozcz6PyNXH3jk35mETHI4NVxLpaX6BM3QqTApYiFrfSstnB6HiezdHNvdfFcg4uhvLdQHc6IWHqwwGzZ3J47FgWYI35Bu91RnN6iK8LqkQ-y/s1600/lenovo+pics+til+jully+2016+232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYMb6_L91l3OtmEnnzLxlZ68mAOW4AsdJozcz6PyNXH3jk35mETHI4NVxLpaX6BM3QqTApYiFrfSstnB6HiezdHNvdfFcg4uhvLdQHc6IWHqwwGzZ3J47FgWYI35Bu91RnN6iK8LqkQ-y/s640/lenovo+pics+til+jully+2016+232.jpg" width="480" /></a></div>
<b>Ingredients</b><br />
<b><br /></b>
<b><br /></b>
<b>Fresh Mango Pulp - 1 cup</b><br />
<b>Rice Flour - 1 cup</b><br />
<b>Semolina (rava) - 1/2 cup</b><br />
<b>Sugar - 2 tbsp</b><br />
<b>Water - 2 tbsp</b><br />
<b>Salt a pinch</b><br />
<b>Fresh Bay Leaves - 10 </b><br />
<b><br /></b>
<b>Preparation</b><br />
<b><br /></b>
<b>Cut, peel and chop sweet mangoes.</b><br />
<b>Put chopped mangoes in a mixer bowl, </b><br />
<b>add sugar, salt and </b><b>make a smooth plup.</b><br />
<b>Transfer it into another bowl and mix in rice flour , semolina.</b><br />
<b>Pour water as required to get a idli batter like thick consistency.</b><br />
<b>Some mangoes have more water content, if so reduce adding water.</b><br />
<b><br /></b>
<b>Take fresh green bay leaves, brush oil on it.</b><br />
<b>Make cone (kumbil) shape out of bay leaves and secure it with a tooth pick.</b><br />
<b>Pour the batter a table spoon each into the cones, according to size of the leaves.</b><br />
<b>Steam those cones in a steamer for 20 to 25 minutes.</b><br />
<b>Beautiful - sunshine like Mambazham Appams ready.</b><br />
<b><br /></b><b>Enjoy Summer Treats of Kerala - Mambazham Appam and Chakka Appam</b></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-14749680528795868892016-11-22T05:39:00.004-08:002016-11-22T06:05:13.685-08:00Carrot Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzpZQ0I3Yf9NExflctH3MEaJfLD3tF00OwQsz2J1dNqOQJf8bFJpd_C4Urb4PUHwefzHTX17l3snUAOCTAzT74YgRvM1eC4A5yxfGUCqMvAw0VjXOOttjVZwO0TQlUic9R4_ND2V06aHP/s1600/lenovo+pics+1865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzpZQ0I3Yf9NExflctH3MEaJfLD3tF00OwQsz2J1dNqOQJf8bFJpd_C4Urb4PUHwefzHTX17l3snUAOCTAzT74YgRvM1eC4A5yxfGUCqMvAw0VjXOOttjVZwO0TQlUic9R4_ND2V06aHP/s640/lenovo+pics+1865.jpg" width="480" /></a></div>
<b>Ingredients</b><br />
<b><br /></b>
<b><br /></b>
<b>Carrots chopped - 2 cups</b><br />
<b>Massoor Dal - 2 tbsp</b><br />
<b>(red lentils)</b><br />
<b>Water - 2 cups</b><br />
<b>milk - 1/2 cup </b><br />
<b>sea salt</b><br />
<b>pepper</b><br />
<b><br /></b>
<b>Preparation </b><br />
<b><br /></b>
<br />
<b>In a pressure cooker, put the carrots</b><br />
<b>washed and chopped along with dal and water.</b><br />
<b>Pressure cook it for two whistles.</b><br />
<b><br /></b>
<b>Pour the cooked dal and carrot into a mixer and get a paste consistency.</b><br />
<b>Transfer it into a sauce pan, pour milk and stir.</b><br />
<b>Let it simmer </b><b>to get piping hot soup.</b><br />
<b><br /></b>
<b>Pour it into soup bowls, </b><br />
<b>Sprinkle on top crushed salt and pepper,</b><br />
<b>if desired, pour drops of cream and some</b><br />
<b>chopped garlic chives.</b><br />
<b><br /></b>
<b>Winter is best time for carrot soup.</b><b> </b><br />
<b>This is a nourishing and energising mid day meal for young and old.</b></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-44623629413696799882016-02-15T08:45:00.002-08:002017-01-04T09:47:38.288-08:00Aval Vilayichathu (Sweet Beaten Rice )<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVJ3blXcbvzgdpBsJviaKIsmnCMHWjHyyUYO4AoZUgSX7wwOu0_dyDopP0VFuMnXPdc5BX-pjpC4eGAE_zyBf-EoerlZ6Bc8P5ZsWUjIFLpkKVhM9hfLWQhVVqaLUBl-bfUIXTJuYYUYO/s1600/aval+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVJ3blXcbvzgdpBsJviaKIsmnCMHWjHyyUYO4AoZUgSX7wwOu0_dyDopP0VFuMnXPdc5BX-pjpC4eGAE_zyBf-EoerlZ6Bc8P5ZsWUjIFLpkKVhM9hfLWQhVVqaLUBl-bfUIXTJuYYUYO/s640/aval+004.JPG" width="640" /></a></div>
<div class="MsoNormal">
<b>Ingredients</b><br />
<b><br /></b></div>
<div class="MsoNormal">
Aval ( beaten rice )
- ¼ kg</div>
<div class="MsoNormal">
Grated coconut
- 1 big coconut</div>
<div class="MsoNormal">
Jaggery
- ½ kg</div>
<div class="MsoNormal">
Ghee - 2 tbsp</div>
<div class="MsoNormal">
Coconut slivers - 2 tbsp </div>
<div class="MsoNormal">
Chana dal - 1 tbsp</div>
<div class="MsoNormal">
Seasame seeds - 1 tbsp</div>
<div class="MsoNormal">
Jeera(cumin)
- ½ tsp</div>
<div class="MsoNormal">
Dry ginger
- 1 inch</div>
<div class="MsoNormal">
cardamom -
6<br />
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Preparation<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">In a deep vessel on low flame,
pour ghee and add thin of pieces coconut,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Chana dal, seasame seeds, cashew, sultanas and fry
golden brown and keep aside.<o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">In another deep vessel on low flame
melt jaggery by pouring quarter glass water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">and quarter kg jaggery. As it thickens add the fried items and grated coconut.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">As
it turns thick and almost dry,
off the flame and let it cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Now mix in aval.</span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"> Dry roast jeera,
dry ginger, cardamom and powder it,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">And sprinkle over aval. Serve with
banana.<o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<i><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Aval </span></i><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"> or these rice
flakes is a healthy Indian dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">In Kerala aval is generally served sweet as aval vilayichathu
or<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Aval nanachathu .<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"> Aval nanachathu is easy. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">To aval add grated tender coconut
and flakes of jaggery and<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">press it with your palm and the aval turns wet and is ready to serve.<o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Out side Kerala and other parts
of india, aval is
generally <o:p></o:p></span></div>
<span style="font-size: 12pt; line-height: 115%;">cooked as savoury with oil, turmeric, chilli, onion and
peanuts.</span></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-65495386579092397802016-02-10T05:12:00.000-08:002016-11-28T01:41:33.704-08:00Veg Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rice - 2 cup</div>
<div class="MsoNormal">
Curd - 1 cup</div>
<div class="MsoNormal">
Water - 3 cups full</div>
<div class="MsoNormal">
Cubed and fried
potato – 1 large</div>
<div class="MsoNormal">
Peas - 2 tbsp</div>
<div class="MsoNormal">
Onion fried - 2</div>
<div class="MsoNormal">
Green chilli - 2</div>
<div class="MsoNormal">
Ginger garlic paste -
1 tbsp</div>
<div class="MsoNormal">
Garm masala powder
- 1 tsp </div>
<div class="MsoNormal">
Turmeric powder
- ½ tsp</div>
<div class="MsoNormal">
Oil - 1 tbsp</div>
<div class="MsoNormal">
Ghee - 2 tbsp</div>
<div class="MsoNormal">
Cashew nuts and sultanas
- 2tbsp</div>
<div class="MsoNormal">
Whole spices</div>
<div class="MsoNormal">
Cardamom - 10 </div>
<div class="MsoNormal">
Cloves
- 8</div>
<div class="MsoNormal">
Cinnamon - 3 inch</div>
<div class="MsoNormal">
Maize of nutmeg - 1
full</div>
<div class="MsoNormal">
Mint leaves - ½ cup</div>
<div class="MsoNormal">
Coriander leaves - ½ cup</div>
<div class="MsoNormal">
On a low flame, in a
wok pour oil and ghee add nuts, whole
spices, sultanas</div>
<div class="MsoNormal">
fry for a minute, turn off
flame and remove a teaspoon of whole spices to powder</div>
<div class="MsoNormal">
and use in the end. Keep
aside.</div>
<div class="MsoNormal">
In the wok add washed rice and sauté
rice on low flame till dry.</div>
<div class="MsoNormal">
Take out rice and keep
aside. </div>
<div class="MsoNormal">
On low flame, in the wok pour
curd add ginger garlic paste, turmeric powder,</div>
<div class="MsoNormal">
garam masala powder, green
chilli, a part of fried onion, half of coriander leaves and</div>
<div class="MsoNormal">
mint leaves , salt. Let it
boil now add 3 cups of water as it
boils add rice.</div>
<div class="MsoNormal">
Now close the wok with a
lid covered in a kitchen towel. Cook for
5 minutes on</div>
<div class="MsoNormal">
low flame . Now add fried
potato cubes and peas.</div>
<div class="MsoNormal">
On low flame keep a frying
pan .</div>
<div class="MsoNormal">
After
5 minutes take out the wok with</div>
<div class="MsoNormal">
boiling rice with the lid, keep on the frying pan for 5 more minutes. </div>
<div class="MsoNormal">
Open the lid sprinkle the kept aside
- fried onions, mint, coriander leaves, cashew, currents</div>
<div class="MsoNormal">
And powdered whole spices which were kept aside.</div>
<div class="MsoNormal">
Serve with raita and pappad.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To get fried onion, slice
thinly onions and deep fry till golden brown.</div>
<div class="MsoNormal">
And take out.</div>
<div class="MsoNormal">
In that remaining oil deep fry the skinned and small cubed potatoes</div>
<div class="MsoNormal">
Golden.</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-51608819644162411652016-02-01T10:49:00.001-08:002016-11-28T01:43:08.506-08:00Chemmeen Puli Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
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Chemmeen Puli - 1 cup<br />
Shallots - 1 cup<br />
grated coconut - 1/2 cup<br />
Chilli - 1 or 2<br />
oil - 1 tbsp<br />
mustard -1tsp<br />
turmeric - 1/2 tsp<br />
sugar - 1/2 tsp<br />
Salt - to taste<br />
Water - 2 tbsp<br />
Curry leaves<br />
<br />
In a bowl, combine thinly sliced chemmeen puli, shallots, chilli and grated coconut.<br />
On a low flame, in a wok pour oil and crackle mustard seeds.<br />
Add turmeric, water, salt and sugar. As it starts to boil add chemmeen<br />
puli - coconut mixture . Stir and as it changes colour and turns soft<br />
take out from flam,e mix in fresh curry leaves and serve.<br />
<br />
This thoran tickles your palate. but this tasty dish<br />
you will never find in a restaurant menu.<br />
<br />
Bigger chemeen puli (Irumbanpuli) will be more sore than the tender ones.<br />
Thinly slice only the outer green part of the larger ones for thoran.<br />
Bigger ones can be used to make pickles or to make curry<br />
along with small prawns as its name suggests.<br />
<br />
This juicy fruit can not be stored for long<br />
so you hardly find them in markets.</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-28182764863560652912015-11-18T08:04:00.002-08:002016-11-28T01:45:09.059-08:00My Roses<div dir="ltr" style="text-align: left;" trbidi="on">
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Gardening was always my passion .Roses take most of my time and sunny<br />
side of my garden. A learning process by which I am just learning<br />
about climber roses,pillar roses,shrub roses .<br />
Which roses can grow in our humid climate.<br />
One thing I discovered about roses is that how ferocious eaters they are.<br />
We always think what we will feed them next.<br />
Top photo posted is of our own kerala Rose which is the most<br />
sweet smelling of all roses.<br />
My next dream is to get westerland rose bareroot sapling.<br />
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</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-78872733219003508612015-05-17T12:16:00.002-07:002016-11-28T01:47:01.671-08:00Peanut Ladoo (kappalandi unda )<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
<span style="font-size: small;">Ingredients</span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Peanuts -
2 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Jaggery - 2
cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Rice
flour -
½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Grated
coconut - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">dry ginger -1 tsp</span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">cardamom -6</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 18.3999996185303px;"><b>Preparation</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Dry roast peanuts and remove
the skin as much
you can and keep aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Mix rice flour and grated coconut and dry
roast till it looks like<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">bread crumbs.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Separately grind
each ingredient .<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Grind the
peanuts . Run the mixie till the peanut
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">starts to
stick. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Now grind the roasted rice flour and coconut together.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Grind the
jaggery into powder .</span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Mix the
three powdered ingredients together, add crushed dry ginger and cardamom.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Put this
mixture in the grinder and run the mixie
so that all ingredients get mixed well.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Now make ladoos
by taking a fist full and press
it in your palm rolling<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"> round to get a round - ball shape with single hand.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">This is a healthy snack . I make these
ladoos as my grand children<o:p></o:p></span></div>
<span style="line-height: 115%;">demand for it . They love it.</span><br />
<div class="MsoNormal">
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"> Jaggery is made from sugar cane juice and palm juice.</span><br />
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Jaggery from sugar cane we get mainly in three varieties</span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">yellowish which is more refined , brown and black. </span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">The black jaggery is more tasty and healthy.</span><br />
<span style="line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><i>Marayoor</i> <i>sharkara</i> ( black jaggery from Marayoor) is the best one but costly.</span><br />
<span style="line-height: 115%;">Outside Kerala mostly light coloured jaggery is available.</span></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-76089107742414957422015-05-17T11:33:00.001-07:002015-05-17T11:33:55.905-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br /></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-85956902897359090742015-02-11T06:56:00.001-08:002016-11-28T01:48:45.887-08:00Pepper- curry leaves chutney powder (chammanthi podi)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-size: 20.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 20pt; line-height: 115%;">Ingredients</span></div>
<div class="MsoNormal">
<div style="text-align: left;">
<br />
<span style="font-size: 18.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Grated
coconut - 4 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Black
pepper - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Cashmere
whole chilli - 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Curry
leaves - 2 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Urdad
dal - 1 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Shallots(small
onion) – ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Methi seeds(fenugreek) – 1 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Tamarind - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Sea Salt</span><br />
<br />
<span style="font-size: 18pt; line-height: 115%;">Preparation</span><br />
<br />
<span style="font-size: 18pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">In a wok on
low flame, fry every ingredient separately<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">golden
brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Except tamarind and salt.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Grind each ingredient
separately .</span><br />
<span style="font-size: 18pt; line-height: 115%;">Mix them together, add salt and grind again.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Add tamarind
to this mix and</span><br />
<span style="font-size: 18pt; line-height: 115%;">run the mixer till every thing is combined well.</span><br />
<br />
<span style="font-size: 18pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Store in air
– tight container.</span><br />
<span style="font-size: 18pt; line-height: 115%;">This chutney powder has a long shelf life.</span><br />
<span style="font-size: 18pt; line-height: 115%;">This makes excellent combination with
rice and curd.</span><br />
<br />
<span style="font-size: 18pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Remember to
use fresh curry leaves plucked from <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">your back
yard or reliable sources as curry leaves from<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">the market often contain pesticide.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
<br />
<br /></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-19776292291646241722014-10-29T22:47:00.003-07:002016-11-28T01:56:06.899-08:00Karinelika Achar (Black Gooseberry Pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
<b>Ingredients</b><br />
<br />
<div class="MsoNormal">
Nellika ( amla / gooseberry) - 3 kg</div>
<div class="MsoNormal">
Sea Salt - 2 cups</div>
<div class="MsoNormal">
Water - 4
½ cups</div>
<div class="MsoNormal">
Sesame seed oil -
¾ cup </div>
<div class="MsoNormal">
Asafoetida - 1 big
piece (3 inch)</div>
<div class="MsoNormal">
De-seeded dry red
chilli - 12</div>
<div class="MsoNormal">
Mustard - ¾ cup</div>
<div class="MsoNormal">
Fenugreek - 3tsp</div>
<div class="MsoNormal">
Crushed black pepper
-
4 tbsp</div>
<div class="MsoNormal">
Turmeric powder - 1tsp</div>
<div class="MsoNormal">
Red chilli powder - 3
tbsp</div>
<div class="MsoNormal">
Sugar - 2 tbsp</div>
<div class="MsoNormal">
Garlic - 1 cup heap</div>
<div class="MsoNormal">
Julienned
ginger - 1 tbsp</div>
<div class="MsoNormal">
New earthen pot </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preparation</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a saucepan , boil water and add sea salt , stir and let
it cool.</div>
<div class="MsoNormal">
Wash and clean the new pot and put the amla in.</div>
<div class="MsoNormal">
Pour salt water and close the pot with banana leaf.</div>
<div class="MsoNormal">
Keep the pot on wood fire.</div>
<div class="MsoNormal">
(as salt water might drip from the pot, the metal burner stove is likely to</div>
<div class="MsoNormal">
get damaged)</div>
<div class="MsoNormal">
Let it boil . Stir in
between.</div>
<div class="MsoNormal">
As the fire settles, the red hot wood will give steady low
heat. </div>
<div class="MsoNormal">
Preferably, next day, repeat the same process till
the water is fully dried and the amla turns black .<br />
<br /></div>
<div class="MsoNormal">
Heat sesame seed oil in a wok ; fry asafoetida piece. Take it out and
powder it.</div>
<div class="MsoNormal">
(readymade asafoetida powder lacks sharp flavour)</div>
<div class="MsoNormal">
In the same oil, fry red chilli, garlic and ginger and keep
aside;</div>
<div class="MsoNormal">
Add turmeric powder in the remaining oil. Now, add mustard
and </div>
<div class="MsoNormal">
fenugreek, as it
splutters ,add crushed
black pepper and chilli powder.</div>
<div class="MsoNormal">
Finally add fried chilli and all remaining ingredients and sugar.</div>
<div class="MsoNormal">
Take the pot from fire and
let it cool and then mix in the
black amla.</div>
<div class="MsoNormal">
Store in clean glass jars
or (barani).<br />
<br /></div>
<div class="MsoNormal">
As it ages, it is really
YUM.</div>
<div class="MsoNormal">
Even the seed of the amla
tastes good.</div>
<div class="MsoNormal">
This pickle is worth all the effort put in it.</div>
<div class="MsoNormal">
The fire, the smoke, pepper, asafoetida, mustard
,garlic all add taste to the</div>
<div class="MsoNormal">
Sour, sweet amla.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
<br /></div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-62097252613074446122014-07-19T02:38:00.001-07:002016-11-28T01:51:13.244-08:00Meat Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSUQ8zikmncUq3eUCLqHCeC6YBkCygAbLLdToJ67ctn_LCwfGwBX_RPnLtwiYMz6LCU2TWQ4-lbIRWCE5hCmmGY4OXJDGIRsaV8CkxoUkZo7g12RSD0E8FkH8V3eFHzqNIRVThggbte7V/s1600/006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSUQ8zikmncUq3eUCLqHCeC6YBkCygAbLLdToJ67ctn_LCwfGwBX_RPnLtwiYMz6LCU2TWQ4-lbIRWCE5hCmmGY4OXJDGIRsaV8CkxoUkZo7g12RSD0E8FkH8V3eFHzqNIRVThggbte7V/s1600/006.jpg" width="384" /></a></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 16.0pt;">Ingredients</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Minced
meat<span style="mso-spacerun: yes;"> </span>- ½<span style="mso-spacerun: yes;"> </span>kg</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Chopped
onion<span style="mso-spacerun: yes;"> </span>- ¼ kg</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Chopped
fresh coriander leaves -<span style="mso-spacerun: yes;"> </span>a bunch</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Mint
leaves<span style="mso-spacerun: yes;"> </span>- 3 tbsp</span></div>
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chillies<span style="mso-spacerun: yes;"> </span>- 6</span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 98.25pt;">
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<span style="font-size: 16.0pt; line-height: 115%;">Add all spices and salt.<span style="mso-spacerun: yes;">
</span>While stirring, add chopped onion</span></div>
<div class="MsoNormal" style="tab-stops: 98.25pt;">
<span style="font-size: 16.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>and <span style="mso-spacerun: yes;"> </span>stir till the onion turns translucent. Turn
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juice chopped coriander and mint leaves</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">and mix well.</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Readymade samosa wraps are the best, <span style="mso-spacerun: yes;"> </span>available in all</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Fold the corner of the rectangle shaped wrap into</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">a<span style="mso-spacerun: yes;"> </span>triangle, then into
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alternately.</span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 98.25pt;">
<span style="font-size: 16.0pt; line-height: 115%;">Serve hot with tomato sauce or mint & coriander chutney.</span></div>
<div class="MsoNormal" style="tab-stops: 98.25pt;">
<br /></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-81030358614494494452014-06-11T10:37:00.001-07:002017-01-04T09:50:12.053-08:00Marble Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Ingredients</span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Plain Flour (maida)<span style="mso-spacerun: yes;">
</span>-<span style="mso-spacerun: yes;"> </span>3 ½ cup</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Baking powder<span style="mso-spacerun: yes;"> </span>- 3 tsp</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Butter<span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>1 cup</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Powdered sugar – 2 ½ cups</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Eggs<span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>4 cups</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Buttermilk<span style="mso-spacerun: yes;"> </span>- 1 cup</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Vanilla essence<span style="mso-spacerun: yes;"> </span>-2
½<span style="mso-spacerun: yes;"> </span>tsp</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Salt</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Caramelised sugar<span style="mso-spacerun: yes;"> </span>- ½
cup</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Cocoa powder<span style="mso-spacerun: yes;"> </span>- 2 tbsp</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 115%;">To<span style="mso-spacerun: yes;"> </span></span><span style="line-height: 115%;">caramelise
sugar</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Take two sauce pan. In one,<span style="mso-spacerun: yes;">
</span>pour half cup of</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">water and keep on slow fire.<span style="mso-spacerun: yes;">
</span>Simultaneously in</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">in another sauce pan, spoon in a teaspoon of</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">butter and half a cup of sugar and keep on</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">low flame and let it caramelise. As the the</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">sugar caramelise, and gets dark colour, pour in</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">carefully - boiling water from other sauce pan.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Turn off the flame and let<span style="mso-spacerun: yes;">
</span>it cool.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Preparation</span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Sieve,<span style="mso-spacerun: yes;"> </span>flour<span style="mso-spacerun: yes;"> </span>and<span style="mso-spacerun: yes;">
</span>baking powder twice and keep aside.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Beat powdered sugar and butter to get a smooth</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">texture. <span style="mso-spacerun: yes;"> </span>Add eggs one
by one and mix well.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Now<span style="mso-spacerun: yes;"> </span>add<span style="mso-spacerun: yes;"> </span>vanilla essence, salt<span style="mso-spacerun: yes;"> </span>and pour in ¾<span style="mso-spacerun: yes;">
</span>of the</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>buttermilk and reserve
quarter<span style="mso-spacerun: yes;"> </span>of the </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">and mix well.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">Bake it in a pre- heated oven 180c for 40 to 45 minutes.</span></div>
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 115%;">A beautiful cake with its layers!!!</span></div>
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Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-42877395000430140632014-06-10T08:15:00.000-07:002016-11-28T02:07:02.005-08:00Chakka Kumbil Appam (jackfruit Appam) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet jack fruit - 2 cups</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rice flour - 1 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Semolina - 1/2 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sugar - 3 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bay leaves (vazhana ela)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Toothpick</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Make a cone (kumbil) shape with each green bay leaf and tooth pick and keep aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the seeds from the jack fruit.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a mixer bowl, make a smooth paste of the sweet yellow jack fruit.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a bowl, put rice flour, semolina, sugar, salt and jack fruit paste and stir.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">If needed One or two table spoons of milk can be added. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">It depends how much the Jack fruit is ripe.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">With a spoon pour the mixture into each bay leaf cone and </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">keep in a steamer for 20 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve as it cools.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As the Appams have the natural flavour of jack fruit and bay leaves, no other flavours are required.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">There are two types of jack fruit - Varikka and Kuuzha.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Varikka – has a thick texture.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kuuzha – has a thread like texture as it ripens.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">To make Appam from Kuuzha - jack fruit, sieve the jack fruit and ensure that there is no thread.</span><br />
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Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-31947269031323758422013-07-01T21:46:00.002-07:002016-11-28T02:04:23.016-08:00Brinjal Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div style="text-align: left;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Long purple brinjal - ½</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Corn flour - 1 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oil - 6 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Garlic – 6</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger - 2 inch</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kashmeri chilli powder – 1 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sugar - ½ tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Vinegar - 1 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Water - 4 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger-garlic paste - 1 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tomato sauce – 1 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut the brinjal ( egg plant / aubergine) length wise half.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">On the purple side make gashes criss cross .</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">On the white side poke it with a fork.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dust both sides with corn flour.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a non-stick pan, pour 2 table spoon oil and shallow fry one side .</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Again pour 2 table spoon of oil and fry the other side.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cover the pan while frying.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook until the brinjal turns soft.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">On low flame, in another sauce pan, pour 2 table spoon of oil,</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">add chopped garlic and ginger and sauté for two minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix in water-chilli powder, salt, sugar, vinegar, tomato sauce a bit of</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">corn flour, a teaspoon of ginger- garlic paste . Now add it to the mixture</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">and sauté for two minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the sauce on the fried egg plant and serve hot with</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chappathi, puri or any Indian bread.</span><br />
<br /></div>
</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-41248494904667673352012-11-23T02:53:00.001-08:002012-11-28T09:23:15.238-08:00Potato Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOeinULBzfe5SWb2hPdWLkIpUf1DFV6PW7JXwsLph5bs9_VEwyWhNLvR0hYa7RIIaxCXcsBvP7oJnAYBq7fH_nxBF-9fZBCGG5wLRu4tHVS8KOFCCEV9DAoxZnKPGI586FhHiYvQ8me03/s1600/DSCN0415.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOeinULBzfe5SWb2hPdWLkIpUf1DFV6PW7JXwsLph5bs9_VEwyWhNLvR0hYa7RIIaxCXcsBvP7oJnAYBq7fH_nxBF-9fZBCGG5wLRu4tHVS8KOFCCEV9DAoxZnKPGI586FhHiYvQ8me03/s320/DSCN0415.jpg" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjtzq5jSo-sKEvxm5rEom4AkGTDNo8fSzeI46lYA31GDyjBqMRWx7dxh-AO0LFjbAUaF5kaB1gUtX1Q4A_3JAqaGqNK0AdisvJG-AvGMMav6myafZ9HWLx6y64KwviFCdeQOIaJWH7jOD/s1600/DSCN0418.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjtzq5jSo-sKEvxm5rEom4AkGTDNo8fSzeI46lYA31GDyjBqMRWx7dxh-AO0LFjbAUaF5kaB1gUtX1Q4A_3JAqaGqNK0AdisvJG-AvGMMav6myafZ9HWLx6y64KwviFCdeQOIaJWH7jOD/s320/DSCN0418.jpg" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl8eTivx08dJm61hQQ1z8F2XCPRz4JnhS85WO7RZUFHAMv1GeXxCPqcXUGY63v8DXLM5aHDETbBkNyJEAhNRC6QKb0LJ73_9CUqeKrlyxLnLQq_fljslcPa15DJnOjSOjU9S3g0pxYnKd/s1600/potato.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl8eTivx08dJm61hQQ1z8F2XCPRz4JnhS85WO7RZUFHAMv1GeXxCPqcXUGY63v8DXLM5aHDETbBkNyJEAhNRC6QKb0LJ73_9CUqeKrlyxLnLQq_fljslcPa15DJnOjSOjU9S3g0pxYnKd/s320/potato.jpg" /></a></div><br />
Ingredients<br />
<br />
Mashed potato - half cup<br />
Egg - 1<br />
Clarified butter (ghee) - 3 tbsp<br />
Oil. - 2 tbsp<br />
Sugar - quarter cup<br />
Dry yeast - 1 tsp<br />
Salt - a pinch<br />
Warm water - quarter cup<br />
Flour - 2 and a half cup<br />
<br />
Preparation<br />
<br />
Dissolve dry yeast and 1 teaspoon sugar in warm water, cover it<br />
and keep aside to rise in a warm place.<br />
Boil 1 potato , remove the skin and mash to smooth consistency<br />
and keep aside.<br />
<br />
In a large bowl, beat in 1 egg and mix with it salt, sugar, ghee, oil<br />
and risen yeast. Now, add the mashed potato and flour.<br />
Knead the dough well with hand . The dough will have a loose consistency.<br />
If needed, you can add 1 tablespoon of flour more while kneading.<br />
Cover the bowl with cloth and keep in a warm place for 4 hours<br />
to ferment and double in size.<br />
<br />
Shape the dough into a long loaf or two small loaves to fit into your<br />
baking tray. Cover the dough with a large bowl so that the dough<br />
has enough space to rise again. Again keep this dough for 1 hour to rise<br />
in warm place.<br />
<br />
Pre-heat the oven; give two slight cuts on top of the loaf and<br />
bake at 180 degree C for 20 minutes. Take out the loaf, brush it with beaten egg<br />
and sprinkle sesame seeds and sugar. <br />
Again keep the loaf in the oven fo 10 to 15 minutes to turn golden brown.<br />
<br />
Serve hot with stew or any curry.<br />
<br />
You can knead the dough at night, just before going to sleep<br />
and shape it next morning, keep it to rise for 1 hour and bake it .<br />
All the ingredients should be in room temperature.<br />
<br />
This potato bread is very soft and tasty.<br />
<br />
Our Europe tour inspired me to make this bread.<br />
I observed most of the breads are baked for a longer<br />
time to get a harder crust and a deep brown colour<br />
retaining its soft texture inside.<br />
<br />
Our children love my chocolate cake and Christmas cake but<br />
I love baking bread more than baking cake.<br />
<br />
<br />
<br />
<br />
<br />
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-22437071986279542182012-10-19T21:08:00.000-07:002012-10-29T21:39:52.998-07:00Our Trip To Europe <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATkogsjdyze3OdddNZKBuLhyUU75rGhamOB651Rp6ZQi4JFj_ZWn-9nbILNGahhISK9DETfn3-ATu8ew5hBOVVu-GSLx9a0uVB1tNazb8NZdXk2-XnoTTlMcLUG2DoLiDzMnaFHHPBq0p/s1600/IMG_3908.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATkogsjdyze3OdddNZKBuLhyUU75rGhamOB651Rp6ZQi4JFj_ZWn-9nbILNGahhISK9DETfn3-ATu8ew5hBOVVu-GSLx9a0uVB1tNazb8NZdXk2-XnoTTlMcLUG2DoLiDzMnaFHHPBq0p/s320/IMG_3908.jpg" /></a></div>Walking through the cobbled streets of Heidelberg in Germany....<br />
<br />
Heidelberg is an old city with a majestic castle, an old stone bridge,<br />
and a university centre on the banks of river Neckar.<br />
We spotted many youngsters,<br />
sitting relaxed and reading,<br />
some just enjoying the sun.<br />
I noticed wild rose plants on the road side throughout the journey.<br />
Rose plants were full of berries like fruits.<br />
Had we come early sept, we could have <br />
seen the roses in full bloom.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEG-h_k9W2MmD9wZ1WoAMzj7w5W71k15meeZGYwPG73BAZEd8z4tVPj0X2GboPiMymNbK7tA20-Qe1_lyR_HgBYSiahVIvXyW1NA_Ebp-_dY6esW-m1qxRsWiPsQVOiuDuQh1ZZ6TVyL5/s1600/IMG_4091.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEG-h_k9W2MmD9wZ1WoAMzj7w5W71k15meeZGYwPG73BAZEd8z4tVPj0X2GboPiMymNbK7tA20-Qe1_lyR_HgBYSiahVIvXyW1NA_Ebp-_dY6esW-m1qxRsWiPsQVOiuDuQh1ZZ6TVyL5/s320/IMG_4091.jpg" /></a></div>Swiss cow bells, corns and pumpkin in my hand...<br />
<br />
Cow bells - is a souvenir to be brought from Switzerland.<br />
Wherever we turn we can hear the sound of the cowbells.<br />
One day in Engelberg as we returned from sight seeing,<br />
in the bushes nearby, we heard this sweet sound of the cowbells..<br />
it was dark out there, still the cows were grazing...<br />
They can't just stop eating, as winter is round the corner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVyEfgQu1RC-Gfi7LPrhZfkWkG42nonwNU2hPm8rDpzwwXtmGv8yxXb3a3ycBdKkK04p8hIPgUODUh51pUi9NXSb5AwucEc4Bbvm6Bvhxf3nRizO4FoDv_tiI5lU6Ow3IEHd8e2egBvjH/s1600/IMG_4074.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVyEfgQu1RC-Gfi7LPrhZfkWkG42nonwNU2hPm8rDpzwwXtmGv8yxXb3a3ycBdKkK04p8hIPgUODUh51pUi9NXSb5AwucEc4Bbvm6Bvhxf3nRizO4FoDv_tiI5lU6Ow3IEHd8e2egBvjH/s320/IMG_4074.jpg" /></a></div>A Good shepherd in the Interlaken.<br />
<br />
The Shepherd calling his sheep with his bucket full of bread.<br />
As he called them and threw the bread ,all came running down<br />
With the rattling sound of the bells.<br />
Only one sheep walked slowly.<br />
The Shepard caught hold of it , cleaned its hooves and applied<br />
medicine.<br />
Reappearance of a Biblical scene !<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ-BAAWpkpv-pP83WNOMg-JHjwOJ9GpnxM2CClMFNsD9yaZIK9tg2zGHMumG4iELmKGDKcLi-D9ud2a_jneUionFfns9fUywFHQNnrfr9yNEYRCoNi15oTCpEyOSsYcvMBBYlsahNfiBh/s1600/IMG_4036.jpg" imageanchor1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ-BAAWpkpv-pP83WNOMg-JHjwOJ9GpnxM2CClMFNsD9yaZIK9tg2zGHMumG4iELmKGDKcLi-D9ud2a_jneUionFfns9fUywFHQNnrfr9yNEYRCoNi15oTCpEyOSsYcvMBBYlsahNfiBh/s320/IMG_4036.jpg" /></a></div>The Minster of Bern<br />
<br />
A beautiful Gothic style Cathderal in the old city of Bern.<br />
No words are enough to describe its grandeur.<br />
We were running out of time as we clicked some photos and<br />
lucky enough to get good pictures.<br />
<br />
The main portal represents Last Judgement - the wicked standing naked<br />
and the righteous standing in white - and<br />
Justice standing in the centre.<br />
Saints and virgins are standing around the justice.<br />
Below this, we see the beautiful arch angel - Michael holding a sword.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjr1a9xh_N_x3bnrOW4TamehIMDZ83KjDt6lqkN3K4fQRLlehDwEkUi2YXtvGrfgcsll47h4UQur1qdzwTEe_hXaeHorFOxSkjj6kecVVDjP5ieKUhcurHUR5wLhHYRIJAetPVsIkappNR/s1600/IMG_3928.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjr1a9xh_N_x3bnrOW4TamehIMDZ83KjDt6lqkN3K4fQRLlehDwEkUi2YXtvGrfgcsll47h4UQur1qdzwTEe_hXaeHorFOxSkjj6kecVVDjP5ieKUhcurHUR5wLhHYRIJAetPVsIkappNR/s320/IMG_3928.jpg" /></a></div>Under the Apple Tree in Black forest - Germany.<br />
<br />
Apples ready to be plated as - apple strudels<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCAmUx6rpHzipc_Ezu64SToYXoQr2N-a-gjOX3yoUmh__lD81vfZnrFn-wbSyVuKB563rk_aMcKY_AuleoEey-dO_joX-5PTl15qlTvfpBpDcm7qrTWcICDasYIkhTs1AgK4pmCaB8ynZ/s1600/IMG_4250.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCAmUx6rpHzipc_Ezu64SToYXoQr2N-a-gjOX3yoUmh__lD81vfZnrFn-wbSyVuKB563rk_aMcKY_AuleoEey-dO_joX-5PTl15qlTvfpBpDcm7qrTWcICDasYIkhTs1AgK4pmCaB8ynZ/s320/IMG_4250.jpg" /></a></div>Driving down the Alpine slopes of Switzerland on a chilly morning.<br />
<br />
Golden rays of the sun, crowning the hill tops....truly Crowning Glory.<br />
A scene fit for a Christmas card.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawZgEu73OVLf1EsQI4-tgyFuxacjSK5GayWDc_Bs-2Ffv2IvMZ9R670qcPDXipLVeS_OavqOgiQVWCSuUXTV8HSsdUkVnJzq3p5x5rgGaZWb_nB0wjaAHNGJqD9-tUdvSFc9dxtWwOkZh/s1600/IMG_4343.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawZgEu73OVLf1EsQI4-tgyFuxacjSK5GayWDc_Bs-2Ffv2IvMZ9R670qcPDXipLVeS_OavqOgiQVWCSuUXTV8HSsdUkVnJzq3p5x5rgGaZWb_nB0wjaAHNGJqD9-tUdvSFc9dxtWwOkZh/s320/IMG_4343.jpg" /></a></div>Arc De Triomphe at the centre of Place Charles de Gaulle Paris<br />
<br />
To take a photo standing in front of the Arc, we had to do a bit of running.<br />
After the tour through Champs Elyesees of the rich and famous,<br />
we crossed the busy avenues to reach the centre of place Charles de Gaulle.<br />
The Arch reminded me of our India Gate in New Delhi.<br />
Twelve avenues converge in the circle of Arc De Triomphe.<br />
An aerial view of the Place will give the look of a twelve spiked star.<br />
Napoleon Bonaparte visualised and started the work but<br />
was not lucky enough to see the finished Arc De Triomphe.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37LvKSt834aMhxowBGooMaf1HUeWCtsOyCRhzkhYM1FCXG1iXkPhMspI0D7LQPgsVm4WhUW40DShDkIXDGf95g7bKrj1h_9G0RwWo2wPHs09xpM3zHF_cC6sXDHXQLGJgrLqD_-eQF4l6/s1600/IMG_3923.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37LvKSt834aMhxowBGooMaf1HUeWCtsOyCRhzkhYM1FCXG1iXkPhMspI0D7LQPgsVm4WhUW40DShDkIXDGf95g7bKrj1h_9G0RwWo2wPHs09xpM3zHF_cC6sXDHXQLGJgrLqD_-eQF4l6/s320/IMG_3923.jpg" /></a></div>Saving for the winter days!<br />
<br />
Throughout the mountain slopes in Engelberg, we could see<br />
huge bundles neatly stacked and kept. <br />
we later came to know that,the grass was cut and is<br />
stored for the cattle in winter. This gives the mountain<br />
slopes a well cut look also.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi4S_rmeoSy0hdOV3Ewv6cYOiKWx11hhmICStZTbX3AG8Ot1eDsmkiSOu1NKlqVYMU0dkeH5cy4GBCoeBSU0hHxhGLLBllDGakxlt3XbFSuMR_QbCHORMoAWDkPAs5VSCIdm8k0OqbE3l/s1600/IMG_3966.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi4S_rmeoSy0hdOV3Ewv6cYOiKWx11hhmICStZTbX3AG8Ot1eDsmkiSOu1NKlqVYMU0dkeH5cy4GBCoeBSU0hHxhGLLBllDGakxlt3XbFSuMR_QbCHORMoAWDkPAs5VSCIdm8k0OqbE3l/s320/IMG_3966.jpg" /></a></div>Our trip to europe was a fantastic experience.<br />
Banklialp was the hotel we stayed in Engelberg in Switzerland.<br />
Second day early morning, when we came outside the<br />
Hotel, the out door tables were not cleared. On a table we noticed<br />
a plate of half eaten strawberry ice-cream slab.<br />
Left in the open the whole night, still it did not melt.<br />
This hotel is in the foot-hills of Alps. Mt.Titilus was just nearby.<br />
View of the Alps and the green valley was beautiful and unwinding.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUUdJZSuUMegwczvLbuABwj5peVWiwFToLlqYvqtuW07Q_tvnzN1TQnYevY3VqnaJJM1zb0OMHrzN5x_7vTahJTLPj2jAnZ-o-hyjcq_loQ-2omp5reUnNmeX6Dz4e1NPpB0TGKp3dD__/s1600/IMG_4082.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUUdJZSuUMegwczvLbuABwj5peVWiwFToLlqYvqtuW07Q_tvnzN1TQnYevY3VqnaJJM1zb0OMHrzN5x_7vTahJTLPj2jAnZ-o-hyjcq_loQ-2omp5reUnNmeX6Dz4e1NPpB0TGKp3dD__/s320/IMG_4082.jpg" /></a></div>Engelberg by night<br />
Opposite to Banklialp, across the road, there is a <br />
restaurant which served us Indian Punjabi dinner.<br />
It was arranged by our tour manager Ashish. The food was good especially <br />
non veg curry made of Swiss chicken was very soft and tasty.<br />
It was nice to walk around after dinner.We saw this chapel<br />
a bakery, many restaurants and a police station.<br />
Did not spot any police any where, but one feels <br />
safe and comfortable in Switzerland.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPagO5_9L_pxLixMDUQ1_7GBKXEncCUjyuefSvxP6A3Fwd_LpmDfMbReQkeqhDcGOhxM-VEnKH9zMRGZ6cmyxsAdYsA0vfgy8c6TwFm9I4LRshb-z2A8e64ABXAFlDHycR0urxj_AqZ2L/s1600/IMG_4030.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPagO5_9L_pxLixMDUQ1_7GBKXEncCUjyuefSvxP6A3Fwd_LpmDfMbReQkeqhDcGOhxM-VEnKH9zMRGZ6cmyxsAdYsA0vfgy8c6TwFm9I4LRshb-z2A8e64ABXAFlDHycR0urxj_AqZ2L/s320/IMG_4030.jpg" /></a></div>Farmers Market in the old city- Bern<br />
<br />
In Bern, on our way to the old clock tower by bus, I noticed a farmers market<br />
in a lane. Our tour manager gave us lot of time to cycle through<br />
the streets and roam about.First we went to a pharmacy to<br />
buy eye drops and then we hurried to the farmers market.<br />
It was real fun. There were many, selling vegetables, olives<br />
dry fruits,flowers, sausages, and lots of cheese.<br />
I bought cheese from Cristopher who explained<br />
each variety, and gave us to taste. I found people very friendly<br />
and courteous. As large number of Indians visit <br />
Switzerland , they are happy to communicate with<br />
the limited English they know.<br />
Wherever we travel we make sure to visit the<br />
local market, which will give a natural feel<br />
and flavour of the place.<br />
My husband cycled through the cobbled streets of Bern. It was a busy street<br />
with lots of tourists and trams running in between and fountains<br />
With drinking water .<br />
Lots of high end shops and restaurants on both sides of the street.<br />
Our guide pointed us to the Einstine Haus on the first<br />
floor of a building where Dr.Albert Einstine stayed with his wife.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHUJzkEScEYZkvU7P-9tdOTm88lXG8CXORbNnde80QAlNGGx8RZiNCBp42VmUtoiGR0Y-4gMndWHw1s1Zt8a8mMPdYTTPmJ5APUTWUZOtIlh8qZvb4yo4Pc0GKnKvjDFfotyeH_tjv3rd/s1600/IMG_4173.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHUJzkEScEYZkvU7P-9tdOTm88lXG8CXORbNnde80QAlNGGx8RZiNCBp42VmUtoiGR0Y-4gMndWHw1s1Zt8a8mMPdYTTPmJ5APUTWUZOtIlh8qZvb4yo4Pc0GKnKvjDFfotyeH_tjv3rd/s320/IMG_4173.jpg" /></a></div>Tasting Macaroons at the Bachmann<br />
<br />
In Lucerne it was - souvenir shopping . But, for me I wanted to taste<br />
macaroons... for which we got into many pattiserri but failed .At<br />
last, in Bachmann we got it . It is just opposite to Bucherer<br />
Though it was expensive to Indian standards<br />
we bought all flavours and finished it on our way back.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwtDlue5UPqeAR_ELKHkbddUwNnvJz9uxKAW4zYONykInTnXZOCVMg5NcCso8Hl8BKm-DfrqMNRFZ3C0317hFozBlQ-M-lpGG74hg2vqx6Zm0Sb15eoQZq_7ku_5rPihHLE-IitymUj88/s1600/IMG_4198.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwtDlue5UPqeAR_ELKHkbddUwNnvJz9uxKAW4zYONykInTnXZOCVMg5NcCso8Hl8BKm-DfrqMNRFZ3C0317hFozBlQ-M-lpGG74hg2vqx6Zm0Sb15eoQZq_7ku_5rPihHLE-IitymUj88/s320/IMG_4198.jpg" /></a></div>A visit to the farm - Chalet Pilatus<br />
<br />
Visiting Holstein cattle farm of Mr Peter - Chalet Pilatus in Neuenkirch<br />
near Lucern was a memorable experience.<br />
The cows in the lush green meadow looked picture perfect.<br />
Large area was fenced and electrified. So they never trespassed<br />
on to the road. They came near to us but was very <br />
careful not to touch the fence.I fed them grass.<br />
For the first time I saw apple trees and pear trees.<br />
In the farm house, we had Dj party with Jaggi,and a fine punjabi dinner.<br />
All thirty three of us danced and enjoyed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PLz6DXasWVrrs44kxgDyH5pQr31Z39B-R1jDtf05tak2ekCG95nx9l2_Jq6u9rlSQ7VaYmNJKxYUDxjQ_W3LVm8KXJv0-NSf697lGbtdVuqs3PPPF3lapF25piv6nemxoSpDqMRsVvgp/s1600/IMG_4469.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PLz6DXasWVrrs44kxgDyH5pQr31Z39B-R1jDtf05tak2ekCG95nx9l2_Jq6u9rlSQ7VaYmNJKxYUDxjQ_W3LVm8KXJv0-NSf697lGbtdVuqs3PPPF3lapF25piv6nemxoSpDqMRsVvgp/s320/IMG_4469.jpg" /></a></div>Sight-seeing in the city of Eiffel Tower<br />
<br />
From top of the Eiffel Tower the old city of Paris looked grand.<br />
Amidst the crowd we saw a young couple proposing...<br />
Paris city tour-driving through champs élysées, window shopping<br />
and of course buying bordeaux wine, at times I felt like<br />
walking through Connaught place in Delhi.<br />
Cruise in the Seine river was very refreshing.<br />
View of Eiffel Tower<br />
and Notre-dam Cathedral was great.<br />
People in Paris were friendly and ladies <br />
in their high heels and coats<br />
and leather bags looked just out of a fashion show.<br />
Among this pomp and show, signs of poverty was also visible.<br />
Grandeur of the past were seen every where.<br />
Lots of museums, monuments, beautiful statues on every corner.<br />
We were told that the country side of France is <br />
More beautiful and clean.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSFdW7QylTUUfSyaVAKSywSVlzma-teIQABjdjLrh3m-gcg-xRKxMWRMn6Oq1txhe7Q7mjo8N4Sy3Ezyri_fS1r0kyhhtsAlEFDJY8sOZaVMMNcHo28b6vnZDnmvBG03bCSjZ35b9533k/s1600/IMG_3951.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSFdW7QylTUUfSyaVAKSywSVlzma-teIQABjdjLrh3m-gcg-xRKxMWRMn6Oq1txhe7Q7mjo8N4Sy3Ezyri_fS1r0kyhhtsAlEFDJY8sOZaVMMNcHo28b6vnZDnmvBG03bCSjZ35b9533k/s320/IMG_3951.jpg" /></a></div><br />
Sitting by the Rhine fall in Switzerland .<br />
The weather was sunny so we could take<br />
off our woollens.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCp1Q_ERv10zcCwSWTaxdDHCFxt2aHD9joBdYZro7Zc3IDDkl1SjWdmKrddbCPp4fzfnHcvK_7XAGc2E2qSzp8DHFcCdkf2l3VzMTYgo6BWwvucVaPdR0K2PiTmDZhkK73CD_TXFv5zZP/s1600/europe+tour+019.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCp1Q_ERv10zcCwSWTaxdDHCFxt2aHD9joBdYZro7Zc3IDDkl1SjWdmKrddbCPp4fzfnHcvK_7XAGc2E2qSzp8DHFcCdkf2l3VzMTYgo6BWwvucVaPdR0K2PiTmDZhkK73CD_TXFv5zZP/s320/europe+tour+019.jpg" /></a></div>Alpine Chalets<br />
<br />
After visiting black forest region,<br />
On our way to Switzerland the view was breath taking.<br />
Chalets .... wooden houses with flower beds full of<br />
geraniums and petunias , windows with white curtains and well cut meadows, <br />
brooks flowing.<br />
As we reach Engelberg in Switzerland the view is un believable.<br />
All credit to the Swiss government and people for<br />
Keeping their country so beautiful and clean-- just as God given.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmpXy-SRe3h7BwIYAze6w1ZjSZjGfIa_Yp-roLtHj5sIGVEuYZUFCAiyLwD8MwZd77SbQM7ojOKNI4bALfnBqEP_gHZ82iwxif7h4ZNaUVmtknRoLpYib55muPwgfYMv0AEZFOA-W87Zi/s1600/europe+tour+017.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmpXy-SRe3h7BwIYAze6w1ZjSZjGfIa_Yp-roLtHj5sIGVEuYZUFCAiyLwD8MwZd77SbQM7ojOKNI4bALfnBqEP_gHZ82iwxif7h4ZNaUVmtknRoLpYib55muPwgfYMv0AEZFOA-W87Zi/s320/europe+tour+017.jpg" /></a></div>Black forest - The place of cuckoo clocks and cakes<br />
<br />
While in Germany - Frankfurt to Black forest,<br />
everyone was eager to taste the original <br />
Black forest cake.<br />
It is not as sweet or buttery, as we make in India,<br />
it was creamy, soft and tasty ..just melts in the mouth....<br />
Black Forest region - we can describe as small woods<br />
with pine trees on mountain slopes.<br />
In winter, as the leaves fall and it starts snowing....<br />
snow covering the mountain tops, black trees stripped off leaves<br />
Will look like chocolate curls on cream....yummy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b4VrahYVZzgvhtP0fl4HWsDMj0Dc7t5t3_0gd1LJob97D9rYqVFa9HnTlLBD2Ino-d69AdFSdW5CKu8DM6vIcmMvotoEBzPiWoR2YqH-ixK_bYletjVxzzmtZaTUTQ7v15oB_HHUYRGq/s1600/europe+tour+039.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b4VrahYVZzgvhtP0fl4HWsDMj0Dc7t5t3_0gd1LJob97D9rYqVFa9HnTlLBD2Ino-d69AdFSdW5CKu8DM6vIcmMvotoEBzPiWoR2YqH-ixK_bYletjVxzzmtZaTUTQ7v15oB_HHUYRGq/s320/europe+tour+039.jpg" /></a></div>Swiss Alpine Horn<br />
<br />
In chalet Pilatus, to our surprise, we were received by <br />
the Swiss flag bearers and a Alphorn blower.<br />
Swaying the flags and blowing the horn, they performed<br />
their National Anthem.<br />
Thereafter we all took our turn to blow the horn.<br />
I could not make any sound, after all I have never blown<br />
even a balloon...<br />
Alphorns are made of solid pine or spruce wood.<br />
Alpine people used these horns in old days, as signal instrument <br />
from mountain tops instead of church bells ?<br />
I liked the smooth cream like colour and the painting at the wide end of<br />
the horn and the small stand on which it rests.<br />
I felt like owning one!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxblAZodOPPo2lZASvwdf5OhxwM4jIWnQ9WYEXzfbzg-O5WqxoRXQRMuvtWui40KAMvXw8i-zJRBZjkqDoLG3YbLVvuHGkjIjxMbehfy0AwdL6SyO3VMfwKHrrlIVC65K2z381oOEDNE5/s1600/europe+tour+037.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxblAZodOPPo2lZASvwdf5OhxwM4jIWnQ9WYEXzfbzg-O5WqxoRXQRMuvtWui40KAMvXw8i-zJRBZjkqDoLG3YbLVvuHGkjIjxMbehfy0AwdL6SyO3VMfwKHrrlIVC65K2z381oOEDNE5/s320/europe+tour+037.jpg" /></a></div><br />
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</div>Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-72746794907619584512012-08-17T07:45:00.000-07:002012-11-23T05:23:48.110-08:00Baby Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhELos1kGJTTi9BX4TXxhk2zdtcxiSUmUepotKGHmRP6mTnVLm8HeQKzSpoJTLDKh1ZSHaneyWpEGnX4rDN_xObXZQeagAlaLsFvuW7Whk8eo7Fa_dLMvdMNXk2v6nS0wSZa82XM5dtZB/s1600/trivandrum%252Cchennai%252C+bangalore+042.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhELos1kGJTTi9BX4TXxhk2zdtcxiSUmUepotKGHmRP6mTnVLm8HeQKzSpoJTLDKh1ZSHaneyWpEGnX4rDN_xObXZQeagAlaLsFvuW7Whk8eo7Fa_dLMvdMNXk2v6nS0wSZa82XM5dtZB/s320/trivandrum%252Cchennai%252C+bangalore+042.jpg" /></a></div><br />
Introducing semi- solids to infants is<br />
always a matter of worry for parents.<br />
<br />
when our grand children completed 3<br />
months we introduced semi- solids by giving<br />
sun dried green banana powder (nendrakaya).<br />
It is easy to digest for the infants .<br />
Green bananas are sliced wafer thin, sun dried<br />
and powdered.<br />
Mix with milk, cook in<br />
slow fire and feed by bottle for some days<br />
and then by spoon.<br />
<br />
When babies turn six months we introduced<br />
grains. First, cooked rice and curd, cooked <br />
vegetables, fruit juice, egg yolk and <br />
then multi -grain.<br />
<br />
The photo featured in this post is of that, <br />
multi- grain in the proportion before <br />
grinding it into flour.<br />
<br />
Every child is different, so to introduce<br />
solid food we have to watch the reaction of the child .<br />
As their tastes are developing they should be<br />
introduced to new tastes.<br />
Keep natural, mild and clean.Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-34911707448301799692012-05-03T22:33:00.000-07:002017-01-04T09:51:49.406-08:00Vanilla Yogurt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOquJhu8-Eww6otNZ5RFc9Qjj-_XHw70a_wa-ZQibUbduVyMyydMgARK8OHYxmzmIT-MMrYN87mpQBICFjX2LHANlopYK3KHTgFNrFmOzqzn-xVmTWzSlK6-OQZSnj-l_8KQEUeCokHOfX/s1600/2012-04-21_18.00.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOquJhu8-Eww6otNZ5RFc9Qjj-_XHw70a_wa-ZQibUbduVyMyydMgARK8OHYxmzmIT-MMrYN87mpQBICFjX2LHANlopYK3KHTgFNrFmOzqzn-xVmTWzSlK6-OQZSnj-l_8KQEUeCokHOfX/s400/2012-04-21_18.00.02.jpg" width="400" /></a></div>
<br />
<br />
<br />
Ingredients<br />
<br />
Butter - ½ cup<br />
Sugar -1 cup<br />
Eggs - 2<br />
Flour - 1 ¾ cup<br />
(1 cup maida , ¾ cup cornflour)<br />
baking powder - 1 ½ tsp<br />
salt - ½ tsp<br />
yogurt - ½ cup<br />
vanilla essence - ½ tsp<br />
<br />
Preparations<br />
<br />
Sift plain flour(maida), corn flour and baking powder 3 times.<br />
<br />
<br />
Powder the sugar and beat into this, eggs and butter to a smooth consistency.<br />
Add buttermilk, vanilla essence and salt.<br />
Fold in flour mixture spoon by spoon..<br />
See that there are no lumps.<br />
Pour the batter in a cake mould and bake for 40 minutes.<br />
If the cake is baked in cup cake moulds, bake for 30 minutes.<br />
If diet permits do butter icing and decorate with sugar roses.</div>
Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-82355583666680442322012-03-11T10:06:00.005-07:002012-03-11T10:50:44.465-07:00Joy of being Grand Parents<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeWjiRXn6mx61sIBt9Wzz_NY0-sK4-O5uYHC5loBbiN9bXHaQgYpCM0cFd3uM31smolnSeodN9rheF-vsTIhmvIl66qHTCVGH2B0tcEPGBb9FJm_biCoQtt_8zH0ozdK9o6McpkM5LuAY/s1600/IMG_2847.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeWjiRXn6mx61sIBt9Wzz_NY0-sK4-O5uYHC5loBbiN9bXHaQgYpCM0cFd3uM31smolnSeodN9rheF-vsTIhmvIl66qHTCVGH2B0tcEPGBb9FJm_biCoQtt_8zH0ozdK9o6McpkM5LuAY/s320/IMG_2847.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5718687414587682290" /></a><br /><br />Preparing for being grand parents kept us busy.<br />Leah delivered Rebekah in Feb and <br />Merin delivered Nathaniel in Jan.<br /> Even after delivering and bringing up two beautiful girls<br />being grand parents is an altogether new experience.<br />It was like first time learning about pregnancy,<br />normal delivery,holding the baby,burping, bathing the baby and so on...Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-38019765346672769362011-12-25T01:29:00.000-08:002011-12-31T02:07:24.848-08:00Vattayappam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEini6_QeXMSBe2ZhcguKP_WxOi_uWx3qYmqgLW7MSpXxAdl2ZLK1tlvWxkJRvxbh_ty9l9y0DjElPR5WmOD0vcr7Y_bv2zIh357w0RWnnWhGxuwB6CownzhWvJWfuO13oEt_e8_555Hzv9r/s1600/new+cam-dec+2011+050.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEini6_QeXMSBe2ZhcguKP_WxOi_uWx3qYmqgLW7MSpXxAdl2ZLK1tlvWxkJRvxbh_ty9l9y0DjElPR5WmOD0vcr7Y_bv2zIh357w0RWnnWhGxuwB6CownzhWvJWfuO13oEt_e8_555Hzv9r/s320/new+cam-dec+2011+050.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5689997840663377618" /></a><br /><br />Ingredients<br /><br />White raw rice - 2 cups<br />(sona masuri rice)<br />water to soak rice<br />Scoop out tender coconut - 1 <br />Rice flour - 2 tbsp<br />Yeast - ¾ tsp<br />Sugar - 2 cups<br />Cardamom - 6<br />Sultanas -<br /><br />Preparation<br /><br />Wash rice twice and then<br />soak rice in warm water for 8 hrs.<br />After 8 hrs, grind the rice using the same water,<br />into a fine batter.<br /><br />Scoop out tender coconut and blend it into a<br />fine paste separately.<br />Now pour the coconut paste into the rice batter and<br />run the grinder for 5 more minutes. <br /><br />In a tumbler take ¼ glass of warm water and<br />mix in yeast and 1 tbsp of sugar. Keep in a warm <br />place to rise.<br />In a vessel pour 1 ½ glass of water and 2 tbsp rice flour.<br />Keep this on low flame and keep on stirring till the<br />mixture gets thick yet has a loose consistency.<br /><br />Combine yeast, sugar, thickened rice flour with <br />the batter and keep it to rise for 8 hrs.<br />After the batter has doubled add salt, cardamom powder,<br />sultanas pour in the desired moulds and steam for 20 minutes.<br /><br />Vattayappam is a sweet dish made on Christmas and Easter.<br />Though a sweet dish it goes well with spicy motton curry.<br /><br />In olden days during christmas, in Kerala<br />all types of <em>appams</em> were made-<br />steamed, sweet, savoury, deep fried<br />vattayappam,vellayappam,achappam, kuzhalappam, chippappam,<br />avulosundda and many more regional recipes.<br />But cake baking was never part of home cooking.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_Amt3H-puN6-xtbwPgGIIPs8nT4NuV9e1DY6opN2JmsGGurqDpExK71wEvFdh2fTZv_dsqTvUvCDfVmpUs-k9-7lIdg9f8FfnOBybgRgepKQl7g0S-SK0eOqrXE00kc97SG7hSKcUTRa/s1600/new+cam-dec+2011+044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_Amt3H-puN6-xtbwPgGIIPs8nT4NuV9e1DY6opN2JmsGGurqDpExK71wEvFdh2fTZv_dsqTvUvCDfVmpUs-k9-7lIdg9f8FfnOBybgRgepKQl7g0S-SK0eOqrXE00kc97SG7hSKcUTRa/s320/new+cam-dec+2011+044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5689997468533554274" /></a>Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-7662475380898052812011-12-25T01:24:00.000-08:002011-12-25T01:28:50.674-08:00Tandoori Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7B_FIt6U1dZuVDoGD3OwNQ3SphNkI2qiHnjbXHO-ljax3nUfzj7A87G0XZvzv5bUc83h5wgrbvYiRo9bpqhHvpOtRn6zq4Gdgyljdv95cCdKlyVQQVDrMDcYYUI9nARS1mD2AKhx7W17M/s1600/new+cam-dec+2011+056.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7B_FIt6U1dZuVDoGD3OwNQ3SphNkI2qiHnjbXHO-ljax3nUfzj7A87G0XZvzv5bUc83h5wgrbvYiRo9bpqhHvpOtRn6zq4Gdgyljdv95cCdKlyVQQVDrMDcYYUI9nARS1mD2AKhx7W17M/s320/new+cam-dec+2011+056.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5689995481136417746" /></a>Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0tag:blogger.com,1999:blog-7553170927116016043.post-51557942956410171552011-12-18T21:43:00.001-08:002011-12-19T07:19:06.680-08:00Veg Fritters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mHpeIbSvjT_oty_mJc4Qbhi4LrCkQBAY5pf3VZC17xnNkUSnr-O2wK1PIf5vHxvIK-rqNJXHo82p0p5j9yIACIZ3pPRZ0TtxRTZtWFabAIb_worQUmnmulfVNogqdX97Wi3kktLRygN_/s1600/DSCN0095.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mHpeIbSvjT_oty_mJc4Qbhi4LrCkQBAY5pf3VZC17xnNkUSnr-O2wK1PIf5vHxvIK-rqNJXHo82p0p5j9yIACIZ3pPRZ0TtxRTZtWFabAIb_worQUmnmulfVNogqdX97Wi3kktLRygN_/s320/DSCN0095.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687711344958356530" /></a><br /><br /><br /> <strong>Ingredients</strong><br /><br />Grated bottle gourd - ½ kg<br />Chopped coriander leaves - 1 hand full<br />Green chillies - 2<br />Mint leaves - 5<br />Crushed pepper -1tsp<br />Chik pea flour (besan) - 1 cup<br />Egg - 1<br />Turmeric powder - ½ tsp<br />Salt --<br /><br /><br /><strong>Preparation</strong><br /><br />Mix all the ingredients together just before frying.<br />Do not keep the mix for long time .<br />Shallow fry it immediately.<br />Serve with tomato sauce.<br />Vegetables like carrots, spinach, <br />spring onions can be used.Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com1tag:blogger.com,1999:blog-7553170927116016043.post-89063880404819684262011-12-17T23:58:00.000-08:002011-12-31T02:16:09.429-08:00Merry Christmas 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCFrBj6bWkPpdyfMMtNIUWTGLfO8hLgdPhZndPB1NRk5Z0izH11XoZ-XqIpwUSSiBSyLtI0bwvYrYt9G_351aotmEaq7PghHqUZCWpKff642XylEk-mmp_i2bwrmO4TmJEVwwj0mO8y9v/s1600/DSCN0056.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCFrBj6bWkPpdyfMMtNIUWTGLfO8hLgdPhZndPB1NRk5Z0izH11XoZ-XqIpwUSSiBSyLtI0bwvYrYt9G_351aotmEaq7PghHqUZCWpKff642XylEk-mmp_i2bwrmO4TmJEVwwj0mO8y9v/s320/DSCN0056.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687377547473353250" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTuK-jXOB1yg-6yaQYtGimDU3zzK-V4SmkVPyW5rbpSCKCCiOkzxGKoAhlqw721jcM584MIwUPHMxe3jYqICNW6pHb3l8QvMt3VSbEZ-Qnym9o0LX6EKdhPP-C3_8IrrqfG_MnR6Z0TNt/s1600/DSCN0078.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTuK-jXOB1yg-6yaQYtGimDU3zzK-V4SmkVPyW5rbpSCKCCiOkzxGKoAhlqw721jcM584MIwUPHMxe3jYqICNW6pHb3l8QvMt3VSbEZ-Qnym9o0LX6EKdhPP-C3_8IrrqfG_MnR6Z0TNt/s320/DSCN0078.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687377251678497682" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP3vF1cO9OBB2VxiIAA2tzttIFQHB3lNubR-hkidyrmM7WfN4kope__78THEUBEMCXjn47H9YcPzBdBNGXgDp_1qwjfbBybjgZurU981FnAkAUOUiMWsgRn554CHDZLx1NdtYb9VqDck5/s1600/DSCN0090.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP3vF1cO9OBB2VxiIAA2tzttIFQHB3lNubR-hkidyrmM7WfN4kope__78THEUBEMCXjn47H9YcPzBdBNGXgDp_1qwjfbBybjgZurU981FnAkAUOUiMWsgRn554CHDZLx1NdtYb9VqDck5/s320/DSCN0090.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687376938271053890" /></a><br /><br />Sweet and happy christmas to all.<br />As always my christmas cake is ready in advance<br />to be couriered to our daughters.<br />This year Merin is at home for christmas and<br />Leah will be joining us in january.<br />Both with real precious gift from God.<br /><br />This year's dry fruits used in the christmas cake<br />was soaked in home made wine rather than in rum or brandy.<br />The recipe is featured before.Mini Thomashttp://www.blogger.com/profile/02297709143358084173noreply@blogger.com0