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<main id="main" class="site-main" role="main"> <article id="post-1240" class="post-1240 post type-post status-publish format-standard has-post-thumbnail hentry category-medicinal-foods tag-ginger tag-how-to-make-turmeric-milk tag-manjal-pal tag-pepper tag-turmeric tag-turmeric-ginger-pepper-milk tag-turmeric-milk-recipe tag-turmeric-pepper-milk tag-indian tag-recipes"> <header class="entry-header"> <h1 class="entry-title"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/28/recipe-turmeric-milk-haldi-doodh/" rel="bookmark">Recipe – TURMERIC MILK (haldi doodh)</a></h1> <a class="post-thumbnail" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/28/recipe-turmeric-milk-haldi-doodh/" aria-hidden="true"> <img width="863" src="https://web.archive.org/web/20160329115636im_/https://plateitupblog.files.wordpress.com/2016/03/turmeric_milk_recipe.jpg?w=863&h=0&crop=1" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Recipe – TURMERIC MILK (haldi doodh)"/> </a> </header> <div class="entry-content"> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Turmeric has lots of anti-oxidant and anti-inflammatory properties. Combined with milk, ginger and pepper, this drink has many medicinal value which promotes good health. A sip of hot turmeric milk soothes sore throat, cold, cough and other infections.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><span style="font-size:medium;"><i>Turmeric combined with milk, ginger and pepper makes a wonderful soothing drink to keep cold at bay.</i></span></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><span style="font-size:medium;">prep time : 2 mins, cooking time: 10 minutes, Serves : 1 cup, cuisine : indian, author : gloria</span></span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">Ingredients</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">1 cup milk</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">1 tsp ground turmeric</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">1/2 tsp black pepper </span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">1″ ginger </span></p> <p><span style="font-family:Trebuchet MS, sans-serif;"><br/> Method</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">Crush ginger and pepper separately in a mortar and pestle; keep aside.</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">Pour milk in a small saucepan. Add the crushed ginger and pepper; bring it to a boil.</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">Now, add turmeric; stir and simmer for 4-5 minutes; allow it to cook till the raw taste of the turmeric goes.</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">Remove from the heat; filter and pour this healthy drink in a cup. Enjoy!!!</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">My observations/notes:</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">– It is better to use organic turmeric for best results. I crushed some turmeric sticks and grounded into a fine powder</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">– can add jaggery or palm sugar if required</span></p> <p><span style="font-family:Trebuchet MS, sans-serif;">– can use any type of milk for this preparation</span></p> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy sd-sharing-enabled"><div class="robots-nocontent sd-block sd-social sd-social-official sd-sharing"><h3 class="sd-title">Share now:</h3><div class="sd-content"><ul><li class="share-twitter"><a href="https://web.archive.org/web/20160329115636/https://twitter.com/share" class="twitter-share-button" data-url="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/28/recipe-turmeric-milk-haldi-doodh/" data-text="Recipe - TURMERIC MILK (haldi doodh)" data-via="gloria27311" data-related="wordpressdotcom">Tweet</a></li><li class="share-facebook"><div class="fb-share-button" 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data-src="//web.archive.org/web/20160329115636oe_/http://widgets.wp.com/likes/#blog_id=99384261&post_id=1240&origin=plateitupblog.wordpress.com&obj_id=99384261-1240-56fa6d751fa1a" data-name="like-post-frame-99384261-1240-56fa6d751fa1a"><h3 class="sd-title">Like this:</h3><div class="likes-widget-placeholder post-likes-widget-placeholder" style="height:55px"><span class="button"><span>Like</span></span> <span class="loading">Loading...</span></div><span class="sd-text-color"></span><a class="sd-link-color"></a></div></div> </div> <footer class="entry-footer"> <span class="date-author"><span class="posted-on">Posted on <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/28/recipe-turmeric-milk-haldi-doodh/" rel="bookmark"><time class="entry-date published" datetime="2016-03-28T17:04:49+00:00">March 28, 2016</time><time class="updated" datetime="2016-03-28T20:31:04+00:00">March 28, 2016</time></a></span><span class="byline"> by <span class="author vcard"><a class="url fn n" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/author/plateitupwithgloria/">Gloria</a></span></span></span><span class="cat-links">Posted in <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/medicinal-foods/" rel="category tag">Medicinal foods</a></span><span class="tags-links">Tagged <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/ginger/" rel="tag">#ginger</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/how-to-make-turmeric-milk/" rel="tag">#how to make turmeric milk</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/manjal-pal/" rel="tag">#manjal pal</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/pepper/" rel="tag">#pepper</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/turmeric/" 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format-standard has-post-thumbnail hentry category-breakfast tag-appam-coconutmilk tag-indari-appam tag-kerala-traditions tag-pesaha-appam tag-pesaha-paal tag-recipes"> <header class="entry-header"> <h1 class="entry-title"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/24/httpwp-mep6j0nx-jp/" rel="bookmark">Recipe – PESAHA APPAM/INDARI APPAM & PESAHA PAAL</a></h1> <a class="post-thumbnail" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/24/httpwp-mep6j0nx-jp/" aria-hidden="true"> <img width="863" src="https://web.archive.org/web/20160329115636im_/https://plateitupblog.files.wordpress.com/2016/03/pesaha-appam_pal-recipe.jpg?w=863&h=0&crop=1" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Recipe – PESAHA APPAM/INDARI APPAM & PESAHA PAAL"/> </a> </header> <div class="entry-content"> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Pesaha in malayalam language means ‘Passover’. <a href="https://web.archive.org/web/20160329115636/https://en.wikipedia.org/wiki/Pesaha_Appam"><span style="color:#0066cc;">Pesaha Appam</span></a> sometimes also called as Indari Appam is an unleavened bread served with Pesaha Paal on the night of Maundy Thursday. It is prepared only on Passover (once in a year) with utmost care, reverence, and considered very sacred; an intensive labour of love. On this day, we celebrate the last supper of our Lord Jesus Christ with his disciples and this tradition of Passover meal is followed by many Christians across Kerala.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">The tradition of pesaha appam and pesaha paal re-kindle beautiful childhood memories. My mum would begin to make the appam, starting with a prayer; taking great care of each and every ingredients and also the utensils which go into preparing it. Since it is an unleavened bread, the batter was not allowed to be fermented. Mum also notes that cardamom is not added to the pesaha paal coz it should not taste like payasam. As always, I would help her in peeling shallots, garlic and grating coconut (I was not allowed to eat the coconut while grating). After attending the church service, my dad, being the head of the family would lead the prayer, cut the appam, dip it in the paalu (milk) and serve it to other family members starting with the oldest to the youngest. Nothing was wasted; the left-overs were eaten on Good Friday morning. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>Pesaha Appam and Pesaha Paal, a tradition of unleavened bread and drink celebrating the last supper of our Lord Jesus Christ with his disciples.</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">recipe courtesy : my mum</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">total time : 2 hrs, serves : 2 appams, cuisine : kerala, author : gloria</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i><u>For Pesaha Appam :</u></i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Ingredients</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 cup rice flour (roasted)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">salt to taste</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/4 cup split white urad dal</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 cup fresh coconut (grated)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/2 tsp cumin seeds</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">2 nos garlic flakes</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">5 nos shallots </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/2 cup lukewarm water</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Method</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1. Place rice flour, salt into a large bowl. Keep aside</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">2. Dry roast split white urad dal lightly on low heat till golden brown for few minutes. Transfer it into a vessel, adding enough water. Soak for 2 hours; drain and grind it into a smooth paste.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">3. Grind coconut, cumin seeds, garlic and shallots into a coarse paste, adding little water, if required. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Now, Combine urad dal paste, coconut mixture and rice flour-salt by adding 1/2 cup lukewarm water to make a viscous batter.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Grease a stainless steel plate with oil; pour the batter and spread it evenly. Now, make a small cross with coconut palm leaves blessed by the priest on Palm Sunday and place it on the centre.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Steam it in an Idli or Idiyappam steamer for 20-25 mins or till a skewer/toothpick inserted comes out clean on medium heat. The remaining appam can be prepared without the cross. Serve it with Pesaha Paalu.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i><u>For Pesaha Paal</u></i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Ingredients</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 cup thick coconut milk (first extract)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">2 cup thin coconut milk (second extract)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">3/4 cup jaggery (or as desired)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/2 cup water</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/2 tsp cumin powder</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/4 tsp dry ginger powder </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">2 tbsp rice flour (dissolved in little hot water)*</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Method</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Take a saucepan. Place the broken jaggery pieces along with water and melt it completely, strain and discard off any impurities. Cool slightly and bring it back to the stove-top.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Add the thin coconut milk (2nd extract) and allow it to come to a gentle boil, stirring continuously on low heat.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Now, add the rice flour paste* and thick coconut milk (1st extract). Continue to stir for 2 minutes or until it gets thickened. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Finally, add the spice powders and mix well. Can also place a small cross with coconut palm leaves in the centre. Switch off heat. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">My observations/notes :</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">appam :</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– while dry roasting urad dal, take care not to burn the dal</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– the batter is slightly lumpy and not smooth</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– the consistency of the batter should be slightly lesser than the idli batter</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– can also bake it at 200<span style="font-family:Trebuchet MS, sans-serif;">º</span> C/400<span style="font-family:Trebuchet MS, sans-serif;">º</span> F in the oven</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">paal:</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– the spice powders and the sweetness can be increased as per preference</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– we do not get coconut palm leaves here hence replaced with bay laurel.</span></p> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy sd-sharing-enabled"><div class="robots-nocontent sd-block sd-social sd-social-official sd-sharing"><h3 class="sd-title">Share now:</h3><div class="sd-content"><ul><li class="share-twitter"><a href="https://web.archive.org/web/20160329115636/https://twitter.com/share" class="twitter-share-button" data-url="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/24/httpwp-mep6j0nx-jp/" data-text="Recipe - PESAHA APPAM/INDARI APPAM & PESAHA PAAL" data-via="gloria27311" data-related="wordpressdotcom">Tweet</a></li><li class="share-facebook"><div 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data-src="//web.archive.org/web/20160329115636oe_/http://widgets.wp.com/likes/#blog_id=99384261&post_id=1229&origin=plateitupblog.wordpress.com&obj_id=99384261-1229-56fa6d75279e3" data-name="like-post-frame-99384261-1229-56fa6d75279e3"><h3 class="sd-title">Like this:</h3><div class="likes-widget-placeholder post-likes-widget-placeholder" style="height:55px"><span class="button"><span>Like</span></span> <span class="loading">Loading...</span></div><span class="sd-text-color"></span><a class="sd-link-color"></a></div></div> </div> <footer class="entry-footer"> <span class="date-author"><span class="posted-on">Posted on <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/24/httpwp-mep6j0nx-jp/" rel="bookmark"><time class="entry-date published" datetime="2016-03-24T20:41:28+00:00">March 24, 2016</time><time class="updated" datetime="2016-03-25T15:07:05+00:00">March 25, 2016</time></a></span><span class="byline"> by <span class="author vcard"><a class="url fn n" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/author/plateitupwithgloria/">Gloria</a></span></span></span><span class="cat-links">Posted in <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/breakfast/" rel="category tag">Breakfast</a></span><span class="tags-links">Tagged <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/appam-coconutmilk/" rel="tag">#appam #coconutmilk</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/indari-appam/" rel="tag">#indari appam</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/kerala-traditions/" rel="tag">#kerala traditions</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/pesaha-appam/" rel="tag">#pesaha appam</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/pesaha-paal/" rel="tag">#pesaha paal</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/recipes/" rel="tag">Recipes</a></span><span class="comments-link"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/24/httpwp-mep6j0nx-jp/#comments">24 Comments</a></span> </footer> </article> <article id="post-1207" class="post-1207 post type-post status-publish format-standard has-post-thumbnail hentry category-breakfast tag-how-to-make-kozhukkatta tag-kerala-style-kozhukkatta-recipe tag-kozhukkatta-recipe tag-rice-flour-sweet-dumplings tag-recipes"> <header class="entry-header"> <h1 class="entry-title"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/21/recipe-kozhukkatta-kerala-style-sweet-dumplings/" rel="bookmark">Recipe – KOZHUKKATTA (kerala style sweet dumplings)</a></h1> <a class="post-thumbnail" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/21/recipe-kozhukkatta-kerala-style-sweet-dumplings/" aria-hidden="true"> <img width="863" src="https://web.archive.org/web/20160329115636im_/https://plateitupblog.files.wordpress.com/2016/03/kozhukkatta-recipe.jpg?w=863&h=0&crop=1" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Recipe – KOZHUKKATTA (kerala style sweet dumplings)"/> </a> </header> <div class="entry-content"> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Kozhukkatta is a very traditional cuisine of Kerala and is made on the eve of Palm Sunday or on Palm Sunday in many christian homes. They are steamed round dumplings made from rice flour with sweet fillings of grated coconut, jaggery and spices. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">My mum prepares this classic dish only on Palm Sunday; she makes it using raw rice washed and soaked, drained and pounded, sieved into a fine powder using an iron mortar and pestle (we do have a good mixie grinder though!); I was always co-opted to help her. All the intensive labour was soon left behind when we would come together joyfully to devour it for breakfast. The taste of these humble soft melt-in-the-mouth dumplings was simply unique and divine! Today, am sharing my mum’s recipe which I grew up eating and the tradition I too follow with the exception of store-bought rice flour.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Here, roasted rice flour is formed into a dough by adding hot water, gently kneaded and shaped into small round balls. The sweet filling mixture is prepared by melting jaggery, strained to remove any impurities. Further, grated coconut and crushed cardamom is added. The mixture is stirred till all moisture is dried up. A tablespoon of this mixture is added to the rice balls and steamed till done. The key areas to look out are : knead flour when still warm and the water added to the rice flour should be boiling hot.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>Delicious soft, melt-in-the-mouth kozhukkatta with sweet fillings of grated coconut, jaggery and cardamom enjoyed with family on a beautiful Palm Sunday morning or for any special occasion.</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">prep time : 30 mins, cooking time : 20 mins, serves : 6, cuisine : kerala, author : gloria</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Ingredients</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">for rice flour dough :</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">250 gms/1 cup rice flour (dry roasted – refer notes)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 1/4 cup water</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 tsp salt</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 tsp ghee or oil</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">for sweet filling :</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">3 tbsp water</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/2 cup jaggery or more if desired</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">200 gms fresh coconut (grated)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">3 nos cardamom (crushed)</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Method </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>For the sweet filling</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Take a saucepan. Add little water and jaggery; allow it to melt. Once completely melted, strain the jaggery syrup and bring it back to the stove-top. Now, add coconut and stir to combine untill the mixture is thickened and moisture all dried up. Finally, add cardamom and mix well. Switch off heat and allow it to cool. Reserve.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>For the rice flour dough</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Heat water on a stove-top. Into this, add ghee or oil, salt and bring it to boil. Switch off heat. Slowly and gradually, add water to the rice flour; stirring continuously with a spoon until it comes together. While still warm, knead to make a soft pliable smooth consistency dough. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>Shaping Kozhukkatta</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Divide into 6 large lemon sized balls. Grease your palm with oil. Place one ball on your left hand and press it gently to flatten. Using the thumb of your right hand and fingers, fold inwards to form a cup-shaped depression in the centre, rotating very slowly. Put a tablespoon (more or less) of the sweet filling mixture in the centre; gather all edges to seal tightly and smoothed into a round ball. Repeat process with the remaining dough balls. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>Steaming Kozhukkatta</i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Take an Idli or Idiyappam steamer. Grease the steamer with a teaspoon of oil nicely. Place the kozhukkattas in the steamer and steam it for 10-12 mins on medium heat until it gets a translucent appearance; remove immediately and serve warm.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Enjoy these delicious dumplings with a cup of tea!!!</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">My observations/notes:</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– dry roast fine rice flour on low heat for 4-5 mins and allow it to cool.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– do not add water at one go, otherwise lumps will be formed. the amount of water used also varies depending upon the quality of the flour.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– knead the dough immediately while it is still warm, if the dough becomes cold it will get tough.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– once the dough comes together, stop adding water. it is a non-sticky consistency dough. in case it becomes very sticky, add little more flour. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– I used good quality plain white rice flour and do not use glutinous rice flour for this preparation. It will mess up the whole thing!</span></p> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy sd-sharing-enabled"><div class="robots-nocontent sd-block sd-social sd-social-official sd-sharing"><h3 class="sd-title">Share now:</h3><div class="sd-content"><ul><li class="share-twitter"><a href="https://web.archive.org/web/20160329115636/https://twitter.com/share" class="twitter-share-button" data-url="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/21/recipe-kozhukkatta-kerala-style-sweet-dumplings/" data-text="Recipe - KOZHUKKATTA (kerala style sweet dumplings)" data-via="gloria27311" data-related="wordpressdotcom">Tweet</a></li><li class="share-facebook"><div class="fb-share-button" data-href="http://plateituprecipes.com/2016/03/21/recipe-kozhukkatta-kerala-style-sweet-dumplings/" data-layout="button_count"></div></li><li class="share-google-plus-1"><div class="googleplus1_button"><div class="g-plus" 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id="post-1189" class="post-1189 post type-post status-publish format-standard has-post-thumbnail hentry category-from-the-oven category-international tag-easy-and-simple-soda-bread tag-easy-bread-recipe tag-how-to-make-irish-soda-bread tag-irish-soda-bread-recipe tag-simple-irish-soda-bread-recipe tag-soda-bread-recipes"> <header class="entry-header"> <h1 class="entry-title"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/" rel="bookmark">Recipe – SIMPLE IRISH SODA BREAD</a></h1> <a class="post-thumbnail" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/" aria-hidden="true"> <img width="863" src="https://web.archive.org/web/20160329115636im_/https://plateitupblog.files.wordpress.com/2016/03/simple-irish-soda-bread-recipe.jpg?w=863&h=0&crop=1" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Recipe – SIMPLE IRISH SODA BREAD"/> </a> </header> <div class="entry-content"> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Irish Soda Bread is a fuss-free quick bread made with 4 basic simple ingredients – flour, baking soda, buttermilk and salt. A bread that is traditionally made on St. Patrik’s day however, you can make it all year round. It’s rustic, tender, soft, crumbly and dense bread with a hard crust. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Soda bread is leavened with baking soda. Additionally, the use of buttermilk enhances the rising process of the bread. It should be eaten fresh since it dries out faster. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">We make Irish Soda Bread on regular basis. Whenever, I make the brown soda bread from whole wheat flour, it is very heavier and drier compared to white soda bread; also takes a little longer time to bake. Sometimes, I like to add a half cup of raisins to the soda bread and enjoy it with our breakfast. </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Here, in this recipe, the buttermilk is slowly added to the flour, baking soda, salt mixture and handled gently; just bringing everything together, the dough should be moist and not wet. Flatten and shape it into a rough round ball. If you overwork, it will become tough and the light and crumbly texture of the bread will be lost. It is important to score a deep cross into the top of the bread dough to allow the heat to penetrate inside and cook through. Bake it in a hot oven for 1 hour undisturbed and should sound hollow underneath when tapped with your knuckles. Wrap it with aluminium foil tightly when cooled completely. It tastes best on the day it is made or toasted the next day. Irish Soda Bread is delicious with rustic mutton curries, stews or soups.</span></p> <p align="CENTER"><span style="font-family:Trebuchet MS, sans-serif;">Happy St. Patrick’s day!!!</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;"><i>Crusty, soft, rustic, simple and quick Irish Soda Bread dunked in soups or stews enjoyed during dinner. </i></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">total time : 1 hr-10 mins, yields : 1 loaf, cuisine : ireland, author : gloria</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Ingredients</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">450 gms/2 cups soft wheat flour or unbleached plain flour</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 tsp baking soda</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1/4 tsp sea salt </span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">1 1/4 cup buttermilk</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Method</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Pre-heat oven 190° C/375° F.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Into a large bowl, place soft wheat flour/unbleached plain flour, baking soda and sea salt; combine to mix.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Make a well in the centre and slowly pour in the buttermilk; give a quick stir until the flour is evenly moistened.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Tip the dough on a lightly floured surface area and gently knead it for 30 seconds shaping it into a rough round ball. Handle as little as possible and do not overwork.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Flatten the dough and place it in a greased pan. Using a sharp knife, score a 1/2″ deep cross into the top and prick the four corners of the dough.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">Bake in a pre-heated oven for 1 hour or until golden brown and the bottom sounds hollow when tapped.</span></p> <p align="JUSTIFY"><span style="font-family:Times New Roman, serif;"><span style="font-family:Trebuchet MS, sans-serif;">B<span style="font-family:Trebuchet MS;">rush the top with butter</span> and allow it to cool down for few minutes.</span></span></p> <p align="JUSTIFY"><span style="font-family:Times New Roman, serif;"><span style="font-family:Trebuchet MS, sans-serif;">Slice the bread and serve warm with stew/soups or slather</span> <span style="font-family:Trebuchet MS, sans-serif;">with some traditional Irish kerrygold butter. Also, tastes good the next day when toasted.</span></span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">My observations/notes:</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– oven temperature and baking time varies; keep an eye after 50 mins and use your judgement.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– it is advisable to sieve flour (whichever using) and baking soda while preparing this bread.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– If buttermilk is unavailable, make clabber milk by adding 1 tbsp of white vinegar or lemon juice to 1 1/2 cup of milk. Sir; keep aside for 10 minutes and proceed further.</span></p> <p align="JUSTIFY"><span style="font-family:Trebuchet MS, sans-serif;">– I used home-made buttermilk for this recipe. </span></p> <div align="JUSTIFY"></div> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy sd-sharing-enabled"><div class="robots-nocontent sd-block sd-social sd-social-official sd-sharing"><h3 class="sd-title">Share now:</h3><div class="sd-content"><ul><li class="share-twitter"><a href="https://web.archive.org/web/20160329115636/https://twitter.com/share" class="twitter-share-button" data-url="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/" data-text="Recipe - SIMPLE IRISH SODA BREAD" data-via="gloria27311" data-related="wordpressdotcom">Tweet</a></li><li class="share-facebook"><div class="fb-share-button" data-href="http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/" 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class="loading">Loading...</span></div><span class="sd-text-color"></span><a class="sd-link-color"></a></div></div> </div> <footer class="entry-footer"> <span class="date-author"><span class="posted-on">Posted on <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/" rel="bookmark"><time class="entry-date published updated" datetime="2016-03-17T10:34:31+00:00">March 17, 2016</time></a></span><span class="byline"> by <span class="author vcard"><a class="url fn n" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/author/plateitupwithgloria/">Gloria</a></span></span></span><span class="cat-links">Posted in <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/from-the-oven/" rel="category tag">From the Oven</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/international/" rel="category tag">International</a></span><span class="tags-links">Tagged <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/easy-and-simple-soda-bread/" rel="tag">#easy and simple soda bread</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/easy-bread-recipe/" rel="tag">#easy bread recipe</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/how-to-make-irish-soda-bread/" rel="tag">#how to make irish soda bread</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/irish-soda-bread-recipe/" rel="tag">#irish soda bread recipe</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/simple-irish-soda-bread-recipe/" rel="tag">#simple irish soda bread recipe</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/soda-bread-recipes/" rel="tag">#soda bread recipes</a></span><span class="comments-link"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/17/recipe-simple-irish-soda-bread/#comments">9 Comments</a></span> </footer> </article> <article id="post-1177" class="post-1177 post type-post status-publish format-standard has-post-thumbnail hentry category-desserts category-international tag-easy-biscuit-pudding tag-easy-dessert-recipes tag-how-to-make-serradura tag-sawdust-pudding tag-serradura-recipe"> <header class="entry-header"> <h1 class="entry-title"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/14/recipe-serradura/" rel="bookmark">Recipe – SERRADURA</a></h1> <a class="post-thumbnail" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/14/recipe-serradura/" aria-hidden="true"> <img width="863" src="https://web.archive.org/web/20160329115636im_/https://plateitupblog.files.wordpress.com/2016/03/serradura-recipe.jpg?w=863&h=0&crop=1" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Recipe – SERRADURA"/> </a> </header> <div class="entry-content"> <p>Serradura is a popular Portuguese dessert which means ‘sawdust’ – because the finely powdered marie biscuit resembles sawdust. It is a simple delicious dessert which can be done in a jiffy. It has mainly 4 main ingredients – marie biscuits, cream, condensed milk and vanilla; layered alternatively till it is set.</p> <p>Here in this recipe, the biscuits are grinded into fine powder with a teaspoon of sugar. The cream is whipped to stiff peaks; then the sweetened condensed milk and vanilla are added to give sweetness to this wonderful biscuit pudding which is garnished with chocolate shavings. You can use fresh fruits or even glaze as garnish. The sweetness of this dessert can be increased as per personal preference.</p> <p><i>Quick, simple and delicious pudding made with finely powdered marie biscuits with the sweetness of condensed milk, vanilla and enriched with heavy cream to satisfy sweet cravings anytime.</i></p> <p align="JUSTIFY">prep time : 10 mins + 4-5 hours to set, serves : 3-4, cuisine : portugal, author : gloria</p> <p>Ingredients</p> <p>16 marie biscuits</p> <p>1 tsp sugar</p> <p>200 ml heavy cream/whipping cream</p> <p>pinch of salt</p> <p>6-7 tbsp sweetened condensed milk (as per preference)</p> <p>1 tsp vanilla extract</p> <p>garnish of your choice – fruits, chocolate shavings, glaze etc..</p> <p>Method</p> <p>Break the marie biscuits and place them in a food processor or mixie grinder and grind it along with sugar to a fine powder. Reserve.*</p> <p>Put cream in a bowl. Add pinch of salt. Using a large whisk or an electric blender, start whipping/beating till soft peaks are obtained. Now, add condensed milk, vanilla extract and continue to whisk/beat till you get stiff peaks. Keep aside and start assembling the layers.**</p> <p><u>To assemble :</u></p> <p>Take a glass of your choice, arrange the biscuit layer evenly.*</p> <p>Using a spoon, neatly put a uniform layer of cream mixture.**</p> <p>Repeat process till the entire glass is filled and finish it with the biscuit layer on top.</p> <p>Garnish it with chocolate shavings and refrigerate for 4-5 hours to set or ready to be served.</p> <p>My observations/notes :</p> <p>– can add more condensed milk as per level of sweetness</p> <p>– can use zip-lock back and a rolling pin to crush the biscuits</p> <p>– can also use fruits or glaze instead of chocolate shavings</p> <p>– whip cream immediately after taking out from the fridge and do not over-whip</p> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy sd-sharing-enabled"><div class="robots-nocontent sd-block sd-social sd-social-official sd-sharing"><h3 class="sd-title">Share now:</h3><div 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class="byline"> by <span class="author vcard"><a class="url fn n" href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/author/plateitupwithgloria/">Gloria</a></span></span></span><span class="cat-links">Posted in <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/desserts/" rel="category tag">Desserts</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/category/international/" rel="category tag">International</a></span><span class="tags-links">Tagged <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/easy-biscuit-pudding/" rel="tag">#easy biscuit pudding</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/easy-dessert-recipes/" rel="tag">#easy dessert recipes</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/how-to-make-serradura/" rel="tag">#how to make serradura</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/sawdust-pudding/" rel="tag">#sawdust pudding</a>, <a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/tag/serradura-recipe/" rel="tag">#serradura recipe</a></span><span class="comments-link"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/2016/03/14/recipe-serradura/#comments">26 Comments</a></span> </footer> </article> <nav class="navigation posts-navigation" role="navigation"> <h2 class="screen-reader-text">Posts navigation</h2> <div class="nav-links"><div class="nav-previous"><a href="https://web.archive.org/web/20160329115636/http://plateituprecipes.com/page/2/">Older posts</a></div></div> </nav> </main> </div> <div id="secondary" class="widget-area" role="complementary"> <div class="featured-widget-area"> <aside id="blog-stats-2" class="widget widget_blog-stats"><h2 class="widget-title">plate it up stats</h2> <ul> <li>7,082 super-hits</li> 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