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Hameed Nooh
A collection of south indian foods that can make with some solace and comfort.. these are some traditional and healthy recipes too
For making medhu vada Soak urad dal for 2 hour at least.
chop onions,ginger,green chillies,coriander and curry leaves
Grind urad dal with only little water till fluffy.
add chopped onions ginger green chilliez coriander and curry leaves to the batter along with salt and asafetida.
Now mix well,keep aside and heat enough oil in kadai
wet your right hand well and make a small ball.
use your thumb to make hole in the middle and drop it in oil.
turn the vadais and fry till both the sides turn crisp and golden brown.
For making cotton seed milk Wash the cotton seeds well in water for 4-5 times.
Soak it in water overnight or atleast 6 hours.
Next day, wash the cotton seeds again and add it to blender. Add a cup of water and grind it.
Place a muslin cloth over a wide bowl and pour the grounded mixture to filter the cotton milk.
Add the filtered cotton seed mixture into a blender again, add water and grind it for the second time. Filter to extract the second milk.
add some grated coconut to the blender and grind it to extract the coconut milk. Keep aside.
Add all the extracted cotton milk to a wide pan and place it in medium flame.
Once the cotton milk comes to boil, reduce the flame. Take rice flour in a bowl, add water and dissolve it without lumps.
Pour the dissolved rice flour into the cotton milk and stir well.
Once it becomes little thick, finally add coconut milk, stir well and remove from flame. Add grated coconut and mix.
Add jaggery, crushed cardamom and dry ginger powder to it. Stir and cook for 10-15 minutes in low flame.
For making tender coconut kheer Boil milk and put the flame to medium and let it thicken for 5 minutes.
Cool the milk completely. Grind tender coconut pulp, water coarsely. Save few bits for garnish.
Golden fry cashew nuts in ghee. Mix the ground pulp to the cooled milk.
Add condensed milk, cashew nuts along with cardamom powder rose petals gulkand and mix well. Serve chilled.
For making spiced butter milk Whisk curd till smooth.
Add water and whisk vigorously again to form froth on top.
Add all the remaining ingredients and mix well.
Now in a tadka pan heat oil add mustard seeds and let it splutter.
Add the tempering to the butter milk and Serve chilled.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Dhanalakshmi Sivaramakrishnan
kusum Gupta
charu gupta
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