#Chilli Idli fry

[a-wonderful-christmastime]

Idli Chilli Fry

[subikshafoods]

Catering Made Simple: Order Idli Dosa Batter Madurai for Large Gatherings

In the vibrant city of Madurai, known for its rich culinary traditions and bustling food scene, feeding a large crowd can be a daunting task. Be it a family reunion, a wedding or a festive celebration, preparing food for multiple guests requires careful planning and execution. One way to make this process easier is to order idli dosa maavu in madurai. This pre-made vada ensures you can easily serve delicious, authentic South Indian food, allowing you to focus on enjoying the event without getting bogged down in the kitchen.

Advantages of using pre-made batter: Using pre-made idli dosa batter offers several benefits:

Time Saving: Avoid long process like soaking, grinding and fermentation.

Consistency: Achieve the perfect texture and flavor every time.

Convenience: Perfect for quick meal prep and large scale cooking.

Versatility: Use the flour to make a variety of dishes beyond idlis and dosas.

Enhance your event with Idli Dosa Maavu Quick and easy preparation- For larger gatherings, having pre-made batter on hand means you can fry idlis and dosas in no time. This is especially useful during breakfast or brunch events where guests are looking for a variety of options.

Versatile menu options-

Idli dosa batter can be used to make a variety of dishes:

Plain Idlis and Dosas: Classic, served with sambar and chutney.

Stuffed Dosas: Fill with potato masala, paneer or vegetables.

Uthappam: A thick, pancake-like dish with onions, tomatoes, and green chillies.

Paniyaaram: Small, tasty balls made in a special pan.

Catering to a variety of tastes- Madurai is a fusion of culture and cuisine. With idli dosa dough, you can satisfy a variety of tastes and dietary preferences. Offer vegetarian and gluten-free options using traditional recipes that are naturally compatible with these dietary needs.

Make large gatherings unforgettable with Idli Dosa Maavu- Breakfast and brunch buffet- Idlis and dosas are perfect for breakfast or brunch buffets. They are light, and nutritious and can be served with various sides like sambar, chutneys and podi (spice powder).

Interactive food stations- Set up interactive food stations where guests can watch their dosas being made fresh. This adds an element of fun and allows guests to customize their dosas with their favorite fillings and toppings.

Kid-friendly options- Kids love idlis and dosas because of their mild taste and fun shapes. Create a kid-friendly menu with mini idlis and dosa rolls, and offer a variety of dips and sauces.

Dietary considerations- Make sure you have options for guests with dietary restrictions. Idlis are naturally gluten-free and vegan dosas can easily be made using vegetable oil instead of ghee.

Catering to large gatherings in Madurai can be a breeze with the right preparations. By ordering idli dosa maavu in madurai, you can save time and effort while ensuring your guests enjoy a delicious, authentic South Indian meal. Whether you’re hosting a family reunion, wedding or festive celebration, this convenient option lets you focus on what’s truly important: spending time with your loved ones and making memories. Embrace the simplicity and convenience of pre-made idli dosa batters and elevate your next event to new heights.

[harik999]

Delicious Sambar Masala Recipe with Suhana Sambar Masala 

Do you know about the origins of Sambar? This lentil-based stew prepared with vegetables, tamarind, and spices was introduced in Tamil Nadu during the Marathi reign in Tanjore and can be found throughout South India. Having a tangy and savoury taste, sambar goes well with rice, dosa, idli, upma, vada, etc. It’s rich in protein, and you can have it for breakfast, lunch, and dinner, making you feel satiated. You can make an authentic sambar with the right spices at home. If you can’t, here’s an easy way to make sambar – through Suhana Masala. Here’s how you can make traditional South Indian sambar at home easily!  

How do you make a sambar using the traditional South Indian method? 

List of the ingredients needed for making authentic sambar  

Here’s what you need to make sambar:  

Toor dal – 1 cup   

Vegetables of your choice – shallots, drumstick, potato, capsicum, broad beans, ladies finger, cut into broad pieces (you can add any one of these with shallots to make sambar)  

Tamarind pulp – 1 cup (soak a lemon-sized tamarind in hot water and extract the pulp)  

Suhana sambar masala – 2 tablespoons  

Oil, mustard seeds, hing, dry red chillies, and curry leaves for tempering.   

Water and salt as required  

Jaggery – 1 tablespoon (optional)  

Coriander leaves (optional)  

Step-by-step sambar recipe with Suhana sambar masala   

Add toor dal and vegetables of your choice to a pressure cooker and cook for four to five whistles.   

Meanwhile, peel the shallots. In a kadhai, add oil and fry the shallots. Once cooked, add the tamarind pulp and let it cook for some time until the shallots become soft. Ensure to cook this on simmer mode. If you do this on high flame, the tamarind pulp may become thick in no time, and it might affect the taste of your sambar.   

Once your toor dal and vegetables are cooked, add the mashed lentils and vegetables to the tamarind pulp and shallots mix, with Suhana sambar powder and jaggery, with salt and let it boil for 10 minutes.   

You can also cook the vegetables directly in the tamarind pulp, but this may take a while. So, if you are on a time crunch, just use a pressure cooker!  

Add water if your sambar is thick. If not, add oil and mustard seeds in a small frying pan. After they splutter, add hing, curry leaves and dry red chilly. Add this to your sambar and turn the stove off.   

Authentic South Indian sambar is ready with a Suhana mix in no time!   

Serving Suggestions   

Serve it hot with rice, idli, or dosa. If eaten with rice, adding ghee or sesame oil may enhance the sambar taste! You can garnish with coriander leaves before serving. However, it’s entirely your choice, as the taste does not alter with coriander, but this will give off a wafting aroma!   

Health benefits of spices and herbs used in Suhana sambar masala  

Suhana sambar masala has no added preservatives or MSG, making it completely safe to consume. Turmeric in the masala acts against inflammation in the body and reduces infections and allergic reactions. Cumin and fenugreek aid in digestion, regulate blood sugar levels and promote healthy blood circulation. You can add sambar to your daily diet, and it’s highly nutritional. Protein-packed lentils and vegetables like shallots will help your body cool down during summer!   

Here’s to making delicious sambar at home with Suhana! You can get this from our website.   

FAQs  

Can I use other types of lentils instead of toor dal?  

You can also add moong dal to sambar, but this may alter the taste of sambar a bit. Or you can use both, depending on your choice!  

Is it necessary to use tamarind pulp, or can I substitute it with something else?  

Tamarind pulp is necessary to make sambar. If you don’t use tamarind, add local tomatoes instead of apple tomatoes for a tangy flavour.   

What vegetables can I add to the sambar?  

To your sambar, add potato, drumstick, raw mango, broad beans, carrot, capsicum, radish, pumpkin (white and red), and shallots.   

[farzanatradingcompany]

Drumstick Delight: Discover the culinary versatility of Drumstick pods

Drumsticks, also known as moringa pods, are a staple ingredient in many cuisines around the world and are prized for their unique flavor, nutritional value, and culinary versatility. From soups and stews to curries and stir-fries, drumsticks add delicious depth and texture to a variety of dishes. Join us on a culinary journey and discover different ways to cook and enjoy drumstick peppers. Farzana Fruits & vegetables Importer in UAE, specializing in obtaining high-quality produce from all over the world to fulfil the different demands of regional consumers and companies.

 Basics of cooking drumstick pods:

Before we delve into specific recipes, let's first understand the basics of preparing drumsticks for cooking.

Selection: When choosing drumsticks, look for ones with firm, plump shells and no signs of damage or rot. Fresh legs are bright green in color and have a crunchy texture.

 Preparation: To prepare drumsticks for cooking, wash them thoroughly in cold water to remove  dirt and debris. Trim  the ends if necessary and remove any hard or fibrous outer layers. Next, cut the pods into manageable pieces. Usually about 2 to 3 inches long.

Cooking Methods: Drumstick peppers can be prepared in a variety of ways, including boiling, steaming, sautéing, and frying. The choice of cooking method depends on the specific recipe and desired texture. So let's take a look at some delicious recipes that demonstrate the culinary versatility of drumstick peppers.

drumstick Sambar:

Sambar, a traditional lentil stew from South India, is often made using drumstick peppers to give it a unique flavor and texture. To make drumstick sambar, cook toor dal (split pigeon peas) with a mixture of tamarind pulp, tomatoes, onions and  sambar spices. Towards the end of cooking, add the chopped drumsticks and cook until  tender. Serve hot with rice or idli for a nutritious and comforting  meal.

Drumstick curry:

Drumstick curry is a simple and delicious dish that goes well with rice or roti. For the drumstick curry, fry chopped onions, garlic and ginger in oil until golden brown. Add the diced tomatoes, turmeric, coriander, cumin, and chili powder, then stir in the chopped drumsticks and coconut milk. Simmer until the legs are cooked through and the curry has thickened. Garnish with fresh coriander and serve warm with your favorite bread or rice.

Fried drumsticks:

You can also sauté drumstick peppers with spices and flavorings for an easy and nutritious side dish. Heat oil in a frying pan and add mustard seeds, cumin  and curry leaves. Fry chopped onions, green chillies and grated coconut till golden brown. Add the sliced ​​drumsticks and fry until soft. Season with salt, turmeric and chili powder and simmer for a few more minutes until the flavors meld. Enjoy warm as a side dish or snack.

Drumstick pods are not only delicious, they are versatile and nutritious, making them a great addition to any kitchen. Whether it's soups, curries, stir-fries, or stews, drumsticks add a unique flavor and texture to your dishes that will please your taste buds. Next time you want to spice up your kitchen, why not incorporate drumstick peppers into your recipes and explore the endless culinary possibilities they offer.

[tamlindudley]

your grandma’s a real one haha — we did live pretty close to the border, and i suppose a cuisine overlap is somewhat inevitable. and i imagine potatoes are a lot more common/available now so maybe that’s why i’ve had it in so many different places? what vegetables do you usually use?

i love a good neyroast - lactose intolerance be damned! it’s surprising to me that you find idlis easier to make! but that’s probably because i’m very impatient - dosas quick pretty quick, no? have you had both the crepe style dosas (like a ghee roast) and the pancake-y ones?

love an uzhunnu vadai, especially when it’s hot and crispy! thalippu is when you do the oil + mustard, chillies, curry leaves etc thing and add it to the soup like mixture, right? the thing i mentioned is more like a chutney paste thing? like if you were to make peanut butter by toasting the nuts, grinding it, and then mixing the dry powder with oil.

Yes I have asked around (It was a whole thing, I messaged my Indian coworker group who are from different parts of Tamil Nadu at 4 am ok. They were like girl you okay? But also some agreed potato sambar is vegetarian dalcha lol) and the verdict is that Tamil sambar have local veggies where as Kerala sambar tend to add more foreign veggies as well. I usually use anything that’s in hand, hence the carrot that day, but radish, drumstick, brinjal are most commonly used.

Idlis are definitely easier to make, you pour the whole lot and let it steam. I think dosai is only easier if maybe you’re making for one or two people. Otherwise you just have to stand by the stove making for everyone but idli is one pour and done, the stove does the work for you. But I also prefer dosai so like, I don’t make idli often really you caught me on a lazy day lol. Ney roast > Uthappam for sure.

Ah you mean the idli podi. Yes I do have that. It’s for lazier days though lol. You can even like spread the whole powder over the dosai while frying it and it’s 🤤🤤🤤 Add a fried egg to the combo and it’s 💯

[carehospitals-india]

Healthy Snacks to Eat During Pregnancy

Eating healthy is a primary focus of most women during pregnancy. Indian women especially are blessed when it comes to making meal choices, as a traditional Indian diet is well-balanced in terms of taste & nutrition.

While there are many options available for the main meals, women often find themselves perplexed during those untimely hunger episodes when all they want is a delicious yet healthy snack.

As opposed to the common misconception you don't need to eat for two during pregnancy. However, you want to gain a steady weight while making healthy food choices during your pregnancy. It is easy to simply open a pack of chips or devour a candy bar when those snack cravings strike. Although this is alright once in a while, you want to keep your pantry stocked with healthy items to whip up a quick snack when you are hungry.

If you are confused about healthy yet yummy snacks, you are in the right place. The choices are endless, and we are here to help you make good ones. Let us look at some scrumptious snacks that won't make you feel guilty afterwards and will also satisfy your pregnancy cravings perfectly.

16 Healthy Snacks to Eat During Pregnancy

Peanut Chaat: Peanuts are rich in folic acid, proteins, healthy fats and other nutrients. Mix them with different vegetables to add the goodness of fibre, vitamins, and minerals. Mix in your favourite chutneys, spices, and a squeeze of lemon juice, and you got yourself the perfect sweet, tangy, and spicy chaat that is yummy and healthy.

Vegetable Cutlet: Mix vegetable cutlets are a great Indian snack that is highly customisable as per your choice. Mix together all your favourite vegetables and spices, shape them into cutlets, coat them with breadcrumbs and shallow fry or air-fry. Enjoy these goodies with green chutney. The best part is you can make them in advance and freeze them. This will solve your search for healthy snacks during pregnancy. Similar choices may include Kala chana or Rajma kebabs.

Oats Banana Pancake: If you are looking for some sweet yet healthy snacks to eat during pregnancy, oats banana pancakes are a perfect choice. Mix together one egg, ¼ cup powdered oats, one banana, baking powder, and some milk to make these nutritious yet delectable pancakes.

Curd rice: If you have some leftover white rice, you can quickly whip up this yummy dish to cool your cravings on a hot day. Mix some leftover rice with yoghurt and add grated cucumber and carrots. Set aside for 10 minutes. Temper by heating some ghee and adding asafoetida, dried red chillies, mustard seeds and curry leaves.

Mini idlis: Fermented foods are highly nutritious. Idlis with coconut chutney are the perfect comfort food that has healthy fats, protein and carbohydrates to keep you satisfied.

Dhokla: Dhokla, another fermented food, is also one of the best healthy snacks for pregnant women. Dhoklas are low in calories but high in probiotics, protein content, and of course, taste. You can even increase their nutritional value by adding grated vegetables to the batter.

Mixed Nut Laddoo or Peanut Chikki: This is another great way to satisfy your sweet cravings. As Indians, we have a wide variety of nutritious laddoo recipes available; be it rava coconut laddoo, ragi badam laddoo, or besan laddoo, the choices are endless. The ghee and nuts provide healthy fats. You can add your choice of sweeteners like dates or jaggery to add to the health benefits. Peanut Chikki can also be a good option to treat your sweet cravings. These desserts should be eaten in portioned amounts. Also, if you have been diagnosed with gestational diabetes, talk to your doctor or dietician about how much and what type of sweets are allowed for you.

Bhel Puri: Puffed rice, or Murmura, is a light snack used to make Bhel Puri. You can mix a ton of toppings to make it tasty yet healthy.

Fruits Chaat/Salad: Fruit chaat or a fruit salad also works as a great pregnancy snack. It is full of fibre, vitamins, and minerals. You can also add soaked chia seeds or nuts to make it tastier and healthier.

Vegetable Sticks with Hummus: Hummus is one of the most nutritious dips. It is full of protein, healthy fats, and complex carbohydrates. Cut vegetables like cucumber, carrots, beetroot, and calcium into sticks. Dip them in hummus for a nutritious and high-fibre snack.

Fresh Fruits: If you are searching for a quick pregnancy snack without going through much hassle, fresh fruits are amazing. They help satisfy your cravings while providing great nutrition. You can even opt for mixed fruit smoothies if you are in the mood for something cold and refreshing.

Sprouts salad: Sprouts are high in nutrition content and are great for you and your baby. Sprouts are easily digestible and low in calories. They have a high protein content and work great in salads and chaats. Add some grilled paneer to your salad or chaats for added protein.

Roasted Chana or Peanuts: Having roasted chana or peanuts around the house is great for times when hunger strikes suddenly.

Chole Chaat: Chickpeas are a rich source of dietary fibre, folate, magnesium, potassium and iron, making their easy-to-make chaat a healthy snack.

Egg salad: Egg carries all the nutrients essential for your pregnancy. You can quickly whip up a boiled egg salad for a fast snack. You can make homemade mayonnaise or use Greek yoghurt dressing for a healthier alternative.

Grilled Chicken Whole Wheat Sandwich: Chicken works as a great source of lean protein. Make a healthy sandwich using wholewheat bread, leftover or freshly grilled chicken and a choice of vegetables. You can even add a slice of cheese and elevate the taste of the sandwich with green chutney for a yummy evening snack during pregnancy.

These are just a few options for healthy yet appetising items ideal as afternoon or evening snacks during pregnancy. You can always customise these snacks based on your preferences, allergies, and nutritional requirements.

We hope these snack ideas will work for you, and you will not have to turn to junk food when those crazy cravings strike!

Link: https://www.carehospitals.com/blog-detail/healthy-snacks-to-eat-during-pregnancy/

[tnedibleoils]

Discover the Magic of Vada Curry: A Delicious Journey

Dosa, idli, chutney, vada, and sambar are a rigorously followed breakfast or dinner combo in every household. But yet we get bored of this repeated combo on a regular basis and start to look for something more delicious that makes us keep wanting to have more. One such dish is vada curry. An ideal curry made up of coconut based gravy with onions, tomato, and vada makes up the perfect combination for your idli and dosa. Let us see how to make this appetising dish with sundew refined sunflower oil, from refined sunflower oil manufacturers.

Ingredients for vada

Chana dal 1 cup

Fennel seeds ½ teaspoon

Chilli 1

Cumin seeds ½ teaspoon

Chopped coriander 2 tablespoons

A sprig of curry leaves

Oil for frying

Ingredients for Curry

Bay leaf 1

Cinnamon stick 1 inch

Cloves 3

Ginger garlic paste 1 teaspoon

Turmeric ¼ teaspoon

Salt ½ teaspoon

Fennel seed ½ teaspoon

1 Finely chopped onion 

1 green chilli slit

Kashmiri chilli powder ½ teaspoon

Chopped coriander leaves 

Coconut milk ½ cup

1 finely chopped tomato

Coriander powder ½ teaspoon

Salt ½ teaspoon

Method

Soak chana dal for 2 hours, drain off the excess water, and add cumin seeds, fennel seeds, chilli, and the dal to the blender. 

Blend it to a coarse paste without adding extra water.

Transfer the paste to a bowl and add the curry leaves, coriander, and salt; combine well.

Take a small ball sized  paste and flatten it.

Fry them deeply in sundew refined sunflower oil from cooking oil manufacturers in Tamil Nadu.

When the vadas are golden brown, remove them from the heat and set them aside to cool. Once the vadas cool off, roughly break them into small pieces.

Place the kadai and add oil. Once the oil is hot, saute the bay leaf, cinnamon stick, cloves, fennel seeds, and asafoetida.

Once it turns aromatic, add in the chopped onions, ginger garlic paste, slit green chilli and curry leaves.

Saute it well. Once the colour changes, reduce the heat to low, add in the coriander powder, turmeric, chilli powder, salt, and sauté.

As it turns aromatic, add the tomato and sauté.

Once it's mushy, add in the coconut milk and water, adjusting as needed for consistency.

Cover the kadai and boil it for 2 minutes. Once it's flavorful, add the vegetables to the gravy and combine well.

Cover and boil it till the oil starts to separate.

Adjust the consistency to your liking and stir in the chopped coriander leaves.

Your savoury and hot vada curry is ready to serve.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best sunflower oil manufacturers in India—to make tasty dishes.

[twilitty]

Moonlit ch.1

This is the first chapter in my new fic Moonlit, it will be posted on Tumblr, ao3, and ffnet. New chapters uploaded every week and a half. Message/comment to be added to my tag list.

3k words

big thank you to my beta reader @effervescentlyirrevocable who has given me the absolute best criticism and helped make this chapter so beautiful :)

Bella moves to Forks Washington, her first week is uneventful. This fic has aged up characters, making them all at entry-college level ages.

Chapter One

My senses are sharper in Forks than they were in Phoenix, I’ve only been here a handful of days yet everything seemed brighter, louder, more alive than my past home. There was something here for me, something that made me feel more alert than I have in years.

The sound of heavy rain slowly pulls me out of my restless sleep, an elbow is thrown across my eyes in an attempt to keep the real world at bay. It’s always raining, the mist layering the ground never abandons its post, and the chilly air seemingly lasts indefinitely. The rainy town of Forks Washington sooner resembles my personal hell than it does a sleepy old town. The forest that borders the town at each cardinal point is layered in green moss, damp dirt, and an endless supply of fresh animal tracks. I’d moved to Forks only a week ago, the sum of which was spent unpacking dreadfully thin clothing and acquainting myself with the few stores and public access areas the town has to offer.

My father, Charlie, has had little to do with this process apart from moral support and the occasional bag of fast food that he’s picked up while on shift. Charlie is the town's police chief, a job that both seems ill-needed and also unbearably boring. How much crime can be committed in a town of fewer than ten thousand citizens? Other than the odd tag on a school building or bush party, what does his shift consist of? I have yet to bring my insulting opinions on his career to his attention, and likely will never do so. He’s a good man with a heart of gold and a passion for the judicial system, which is ever-present in his TV browsing as he cruises through endless episodes of Law & Order.

I’m not a big TV person, even back home in Phoenix, I preferred reading to the television. Perhaps this was related to my mother’s endless stack of yoga DVD’s that seemed to consume our viewing; her in a downward dog position gossiping about her latest advancements at her newest club membership, me sitting on the couch finishing a craft for her so she won’t be late submitting it. My favourite of her crafts was embroidery, one month I embroidered nearly two hundred dandelions on a pair of jeans for her. She gave them to the club administrator as an apology before she quit.

Regardless, at night when the TV is blaring the intro theme to a cop show, I am curled in bed with a book under my nose and headphones in my ears. Blocking out the rain is a full-time chore.

This morning is a particularly eventful morning, not because of any specific events, but rather the events that will be set into motion because of this morning. Today is the first day of my online college courses. I’m currently enrolled in an undeclared major. My hope is that the three courses I’m taking this spring term will help me decide on what I want to do in the future.

Charlie had given me a new laptop upon my arrival in Forks, a current model with modest upgrades to “enhance my academic experience”. Or at least that’s what the box boasted. I am not entirely convinced that a larger memory will miraculously cure me of my educational despise. High school was tortuous, I had few friends and fewer interests outside of my mother’s hobbies. I had no extra-curricular activities that were not synonymous with financial responsibilities. The monthly budget book was mine to care for, as was the constant, intrusive phone calls of the bank when my mother got too engaged in a store. She’s a gullible woman if nothing else. If a store clerk tells her a blouse suits her figure, she’ll purchase ten colours in the article along with two in a size lower just in case she finally loses the ten pounds she’s been trying to shed.

My eyes have barely opened, the down of my forearm just a fraction away from my pupil when Charlie pounds against my door. You’d imagine I was fostering a fugitive in here with the noise he’s making, but this is just the way my father is, loud noises and soft voices. I wonder, idly, if perhaps he has minor hearing loss from spending so much time around guns.

“I’m up!” I call out, my voice is thin and calloused with morning sleep. I clear my throat as the knocking cuts off, “Good morning, Dad.” Charlie doesn’t like me calling him Charlie.

“Morning, Bells,” he calls back through the door, quiet enough to not be taken as aggressive yet loud enough to sound authoritative. He is a father, my father, at heart. He pauses, and it’s as if I can hear the mental gears shifting in his mind. He hasn’t had to be a father since I was a baby, after that Renee was the parent. Charlie was the summer distraction. “Don’t be late for school.” I grunt a response, reaching for the alarm clock on my nightstand and groaning at the early hour of the morning. Barely eight, class doesn’t officially start until noon. I guess there’s nothing wrong with logging in early, although I’d much rather catch up on the sleep I’ve lost to the thunderous storms we’ve been experiencing recently.

As if he could sense my intentions, Charlie knocks against my door again. “Bella, I mean it. You didn’t come here to slack off, now.” No, I think nastily, I came here for peace and quiet.

Between unpacking my belongings and touring the town, I’ve developed a routine in my new living situation. Charlie is fond of my company, enjoying having a woman in the house outside of his ex-wife, my mother and ex-roommate. Although, his fondness of my presence does not directly translate to time spent together. He makes me breakfast, occasionally placing it in the oven to keep warm, and then immediately heads off to his family that is the Forks police station. We meet again for lunch, depending on our individual plans for the day, and then reunite again just in time for dinner. Food really is the great American pastime.

I dress in jeans and a light blue sweater that smells mysteriously of mildew although it’s a recent purchase and has yet to be worn outdoors. I suppose the rain permeates every available space, closed windows be damned. My socks are tall and I have to roll my jeans up at the bottoms to accommodate for the thick, high fabric of them. It’s a trick Charlie taught me for wearing rain boots, the higher the socks the less likely they are to run down to your toes as you walk. Immediately after that trick was taught I went to the nearest hiking store and purchased a pair of rain boots. My first pair of rain boots at nineteen years of age. Unfathomable yet ironic considering my lineage marks back to the wettest town in the continental US. My ancestors roll in their graves every time I step outdoors and forget a jacket or umbrella, I’m sure of it.

Charlie is waiting for me downstairs, both a surprise and unwelcome presence. I had a battered copy of Dorian Gray under my arm, I was expecting philosophy and moral ambiguity, not idle conversation. Before the chief notices my book, I slide it over the back of the couch and enter the kitchen with a polite smile. There’s bacon frying on the stovetop, the police chief is dressed in uniform already, but has a stained white apron tied around his neck. “Dad?”

“Oh,” he turns around and gives me a tight smile, “Excited for your big day?” You’d imagine it’s my first day of preschool with the amount of enthusiasm he’s trying to keep hidden from me, not my first day of online school. I don’t say anything to dampen his mood, I’m glad he’s excited about something. His life is repetitive, if my existence here proves to be no more useful than just disrupting his schedule, it will still be a success.

“Yeah, I guess.” He turns back to the bacon and shifts it around quickly, the grease snapping up at him. If it burns him he doesn’t show it, just maintains the stiff-backed posture of a respectable police officer cooking his daughter breakfast. “I’ve gotta ask, what’s up with the apron?” I stifle a giggle behind a bite of the toast that’s sitting in the middle of the small table. He shakes his head in faux annoyance.

Charlie takes the pan off the hot element, sliding the bacon onto two plates and pouring the grease into an open can. The second trick he taught me since arriving here: never pour grease down the drain.

“I’m in uniform, it would be disrespectful to the badge to stain it.” He slides a plate of bacon in front of me, sitting down in his designated seat across the table. “Besides,” he takes a sip of coffee from his to-go mug. “Can you imagine walking into a police station smelling of fried pig?”

Breakfast ends quickly. We each eat a piece of toast, Charlie stuffing a second piece into a plastic bag “for later” and heading out the door. I still have half a plate of bacon in front of me after he leaves, the maple glaze filling the small kitchen with its smell.

After my Mom and Charlie got married, Renee redecorated much of the house. Her lace curtains still hang in the master bedroom window, constantly drawn closed. The rest of the house has been minorly updated with age, the TV got bigger, the couch more comfortable, new bed linens and even newer rocking chairs on the porch. I had asked Charlie if they were Moms when I first came up to the house a week ago.

They were rocking gently in the wind, the wood seemed to be polished as it shined in what little light filtered through the depressive clouds. They were sitting side by side, matching pillows on them both, a coffee table in the middle with a stack of coasters. It was an old person's porch, where husband and wife would sit all grey and wrinkled, waving at the neighbourhood kids as the bus dropped them off from school. I could almost picture Charlie and Renee sitting there, her knitting a scarf and him content to just watch her and the scenery.

He informed me that they were relatively new, a purchase from a shop down on the Reservation. We haven’t spoken about them since, but I wonder if perhaps he wishes he had someone to sit out there with him.

I spend the morning before class doing odd chores around the house. It’s nice living at Charlie’s, nicer than I had expected it to be. I’m not a fan of the weather or the fact that I currently have no social life, but it’s nice to just sit. I throw my laundry in the wash and manage to get the kitchen cleaned up with just enough time left over to sit on the couch and read a chapter of my book before class.

School has never been my strong suit. That’s not to say I get poor marks or intentionally skip classes, I just never found it as fulfilling as my peers seemed to. I never woke up and looked forward to the social or academic aspect of high school. Perhaps this contributed to me postponing my college experience and only starting it now when I should already be a year into my program.

When I log into my schools online database and click on my first class, Social Psychology 1001, I’m immediately transported to a screen filled with windows and the faces of my classmates. “Hello, class!” The professor's voice calls out over my computer. Perhaps online school won’t be my strong suit either.

Class ends and the next one starts, and I get through all three classes and an hour's worth of homework by the time Charlie pops in for dinner.

“Hey, Bells,” He calls as he opens the front door. I can hear him from where I sit in the kitchen, hanging his gun belt up by the front door and kicking his boots off into a heap on the floor. I imagine Mom back in Phoenix, walking into the house with arms full of bags and tossing her flip flops onto her pile of shoes beside the coatrack she used for purses. Some things won’t ever change.

“How was work?” I ask. He pauses to poke his head into the kitchen, moustache moving as he chews on his lip. I can’t remember when Charlie initially grew out his moustache, just that one summer I arrived and thought could he look more like a cop?

“Good, good, just some meetings. New family moving into town, all foster kids around your age.” He takes pause, staring off into some middle ground in the hallway as if deep in thought. His eyebrows furrow, “Don’t want any trouble makers coming in, but the father seems nice. Respectable.”

“That’s nice,” I contribute conversationally. Charlie and I rarely have material conversations, always just idle talk of the weather or what's for dinner. I’m not entirely sure how to approach this topic, which clearly seems to be occupying his mind.

“Yeah, he’s a doctor.” He grins at this, toothy and a little crooked to the right side. A pang of embarrassment settles in my chest before he speaks, as if knowing where this will turn. “Perfect for you, considering how often your clumsiness-” I wave a hand over my face, grimacing at his words. “Don’t speak it into existence,” I mutter with a half-hearted plea underlying my words. He chuckles, disappearing up the stairs.

I hear the shower turn on after a few minutes of him fumbling around, presumably trying to get undressed. I’m sure once he’s showered and in sweatpants it’ll be twenty questions about my day of school. I’m not sure I have the heart to break the truth to him: it absolutely sucked.

The material was interesting enough, psychology has always been close to my heart. I loved the idea of people being more than their actions and thoughts, that there was something making them say that or something making them act that way. Perhaps this was yet another symptom of having Renee for a mother.

I sit at the kitchen table for a moment longer, my computer is closed in front of me and my pencil case- dreadfully unnecessary with school being online-sits closed and untouched. I haven’t made any friends in my classes, not that I had expected to. Twelve years of public school and no friend group to show for it, just a few texts every couple of weeks. Why would I have believed college, and an online college at that, would be any better?

Having enough with my thoughts, I get up from the table and pack my things into my bag. I’ve completed enough work for today, the rest of the evening I’ll spend either with Charlie or in my room. I’d rather not be nose deep in pdf textbooks and youtube videos constituting as follow-up lectures, I’ve had enough of that today. As if sensing the immediacy of my departure from the kitchen, the shower cuts off and I hear the bathroom door squeak open. For a man who, until recently, lived alone with too much free time, you’d imagine he’d have taken better care of the house. Nearly every door, except my own, creaks open and closed. I made sure to oil my hinges nearly immediately after moving in, I didn’t want Charlie to wake up every time I sneak downstairs for a comfort snack or warm glass of milk to help me sleep. He’s lived alone for nearly twenty years, he doesn’t need his sleep schedule disrupted now.

“The game is on in-” Charlie pauses as if double-checking the times mentally, “- an hour and a half. Are you interested?” He’s calling from up the stairs. I wonder if he truly wants me to watch the game with him, whatever sport it may be, or if he’s only being polite.

“Uh, I was just going to organize my room right now and then maybe make something for dinner,” I say in response. The floors don’t make a noise and I know he’s heard me, but he doesn’t respond. A lump forms in my throat, perhaps he really did want to watch with me.

“That’s fine, but if you want we can order in?” The lump passes and I convince myself that there is no reason to avoid the TV. It’s not like I’ll be a disruption, if I get bored I can read on the couch. I’ve only watched TV with Charlie on a few occasions since my move here, and each time I strategically saved my questions for the commercial breaks.

“Sure! That works.” The floorboards creak and I hear him retreat into his room, the door closing with a pitiful squeak.

We eat pizza on the couch, a large meat-lover for the carnivorous father and a small vegetarian with extra mushrooms for the daughter who cares about her cardiovascular health. We eat slowly, occasionally Charlie will make a face at the television or mumble something under his breath, but other than that we’re quiet. The sport turns out to be baseball and I recall a few of the basic rules from the tragic gym classes of my past. It’s not disastrous in any way, and surprisingly I don’t get bored. There is something relaxing about the repetitive nature of the game.

After the game ends we box up the remaining slices and put them in the fridge to be eaten tomorrow, say good night, and go our separate ways at the top of the stairs.

taglist:

@musingsofvenus @maybesandohnos

[theres-no-protocol-for-this]

Uncomfortable Moment

Part VI of the Guardian story. Feel free to read this on AO3 as an on-going story or you can check the tags to see what exists.

Pin-Lee found a nearby diner, and we were sitting on one of the benches outside, eating burgers. I was wearing one of Gurathin's shirts since it was the only one anyone had to spare, and it was still too short. I'm not bulky so much as tall and lanky and apparently made entirely of limbs. At some point, the evening had turned cold, and I shivered when a chilly breeze swept through the streets. 

Dr. Mensah was idly fingering the crystal that currently contained the fae noble. At this point, the tiny winged creature was about the same size as Tinkerbell, and it glared at us every chance it got. 

"What'll happen to it?" Mensah asked.

I realized belatedly that she was talking to me. I'd been shoving food in my mouth and stopped long enough to answer. "Who knows? It's a dark creature."

"It's very much alive," Baradwahj pointed out.

Yeah, so was I, and here we were. "Creatures tainted with dark magic don't have any rights. The department can do whatever it wants." What it would probably do was confine it somewhere for a while and then, eventually, get around to deciding how to handle the situation.

"Like they did to you?"

I looked over at the doctor and closed my eyes. Suddenly, I wasn't hungry anymore. "Yeah."

"Is that what happened? Did the department send hunters after you?" 

"I don't want to talk about it." I hunched my shoulder and grabbed a french fry. I was sulking and knew it, but it was hard not to get defensive when your hide was being discussed. 

Mensah started to reach toward me and then stopped and dropped her hand to her lap. I think she knew what had caused my earlier malfunction and was acutely aware of the reasons behind it. I'm not sure how much the department explains to contract holders, but I assume there's some minimum amount they have to disclose about guardians for us to be utilized even somewhat effectively.

"We could return the fae to its realm," Volescu suggested. "The ritual's not complicated, all things considered." As an expert on obscure rituals, he would know. 

"If we don't bring Grumpy over here back to the department, they will blacklist us for breaking the contract," Pin-Lee said. "Not that I mind or anything, but it's something to consider. We're obligated to follow their procedures if we want continued access to the Archives."

The group looked at each other meaningfully. At one point, they mentioned that they'd all worked together before, but this was their first contract with the department. Whatever country they were from didn't have the same laws, and they were frustrated with how things functioned around here.

 I got up and threw away my wrappers. The urge to leave was overwhelming, but I was still technically working, and the collar wouldn't let me get too far. The humans were staring at me when I came back. 

"You're free to go," Mensah said.

Well, that was easy. I turned into a wolf and was half-way out of the seating area when I heard Ratthi say, quietly, "You're just going to let it leave?"

"What choice do we have?" Arada demanded. "The guardian doesn't want to be here. We're making it uncomfortable."

Almost before I could think about it, I slowed down and turned around. No one had ever concerned themselves with my welfare before. It gave me pause. The humans noticed the hesitation. 

Mensah got up and started walking in my direction. I don't know what I look like exactly, but I'm pretty sure it's somewhere in the range of terrifying. I mean, I'm basically a giant, full-grown wolf, something humans usually avoid.

Mensah didn't stop until she was practically standing in front of me. "We're worried about you," she said, had been saying for a week now. "Where we come from, there are different rules about magic. Would you mind walking with us?" The woman smiled at me. "It's not a command, but we're going to head back to our hotel, and we'd love your company."

I sat down on the pavement and waited while the other humans hastily got up and joined us. A few of the locals were giving them funny looks for talking to the wildlife. Most people choose not to see magic, so when I transform, they don't usually notice. It was maybe one of the few perks of being human and non-magical. 

Overse sighed, and her shoulders sagged. She leaned a little against her partner. "Frankly, I think we should find a ritual to free the guardian, instead, and leave this forsaken place. I hate the department, and I'm not a fan of the rest of the city, either."

"It said more than six years, remember," Arada whispered softly. 

"There has to be a way. If magic could be made permanent, really permanent, someone would've done it by now."

We walked down the street. Ratthi tried to pet me. I ducked out of his reach. He fake-lunged in my direction, so I head-butted him gently. Mensah laughed. 

Six years is the lifespan of a spell or a curse. After that, whatever you've created falls apart. That's why good proprietors refresh their wards and why the paths between realms disintegrate. Because nothing magical lasts forever.

The one exception to the rule seems to be binding magic. Something about the mix of light and darkness—both kinds of magic are needed for the ritual—has a bizarre effect on the resulting curse. Instead of fading after six years, it becomes permanent. 

That was why Arada mentioned it, and I didn't contradict her.

If you have ideas for this story or would like to beta-read it (or use it however you feel inclined) feel absolutely free to do so!

[subikshafoods]

Unlock Indian Flavors: Mastering Paneer for a Delicious Dinner

Master the art of cooking with Paneer and embark on a culinary journey through the rich tapestry of Indian flavors. This versatile and delightful ingredient is the key to creating mouth-watering dishes that elevate your dining experience to new heights. I am glad to welcome you to this blog. This blog defines how Hygienic Paneer in Madurai can master your dinner.

1. Paneer’s Cooking Canvas: Paneer, also known as Indian cottage cheese, serves as a blank canvas ready to absorb the myriad spices and flavors that define Indian cuisine. Its mild flavor and unique texture make it the perfect accompaniment to a variety of dishes, from appetizers to mains.

2. Spice It Up — Paneer Style: Indian cuisine is renowned for its bold and aromatic spices. When cooking with paneer, you have the opportunity to infuse these flavors into your dishes. Be it the heat of cumin, the kick of red chillies or the earthiness of coriander, paneer serves as the perfect carrier for these exquisite flavours.

3. Enjoy the classics: Dive into classic Indian recipes that showcase the brilliance of paneer. Paneer butter masala, succulent paneer cubes swimming in a delicious tomato gravy, the ever popular palak paneer, a dish where paneer meets the goodness of spinach — these classics are sure to take center stage in your dinner. .

4. Fusion Fun with Paneer: Take your dinner to the next level by experimenting with fusion dishes. Paneer integrates seamlessly into a variety of cuisines, providing a delightful twist to traditional dishes. Try paneer tacos, paneer pizza or paneer stir-fry with an Indo-Chinese flavor — the possibilities are endless.

5. DIY Paneer Magic: Make your own Paneer at home and enhance your night out experience. It’s surprisingly easy and allows you to control the freshness and quality of this delightful ingredient. Homemade Paneer adds a touch of uniqueness to your dishes, turning every bite into a celebration of flavors.

6. A feast for the senses: Dinner isn’t just about the food; It is an experience for the senses. The sound of paneer on the grill, the aromatic dance of spices and the vibrant colors of your dishes — let paneer be the star that turns your dinner table into a feast for the senses.

7. Paneer Twisted Sweets: Don’t limit paneer to savoury dishes — explore the sweet side of Indian cuisine with paneer-based desserts. Indulge in the creamy decadence of rasagulla or savour the richness of rasamalai — desserts that bring the perfect sweet ending to your dinner.

Unleash the magic of Indian flavours with Hygienic Paneer in Madurai and turn your dinner into a culinary journey full of spice, warmth and pure joy.

Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.

#InstantChapatiMadurai #InstantPooriMadurai #InstantParathaMadurai #WholeWheatParathaMadurai #IdlyDosaMavunearmemadurai #idli dosa maavu in madurai #Readymade Poori Madurai #Readymade Paratha Madurai #Readymade Whole Wheat Paratha Madurai #Readymade Idly Dosa Mavu near me madurai #Readymade idli dosa maavu in madurai #Readymade Chapati Madurai #InstantChapati #ReadyToCookChapati #SemiCookedChapati #ReadymadeChapati #ReadyMadePoori #InstantPoori #ReadyMadePuri #SemiCookedPoori #ReadyToCookPoori #ReadyToCookPuri #SemiCookedPuri #InstantParatha #ReadyToCookParatha #SemiCookedParatha #ReadymadeParatha #ReadyToCookParota #SemiCookedParota #ReadymadeParota #WholeWheatParatha #ReadyMadeWheatParatha #SemiCookedWheatParatha #IdlyDosaMavu #IdlyDosaBatter #Curd #Thirunagar3rdstop #Thirunagar6thstop #Vedarpuliyankulam #Thirunagar4thstop #Thanakankulammainroad #Thirunagar4thstop #SRVnagarharveypatti #Thirunagar #Mahaboobpalayam #Sscolony #Vanamamalinagar #Nehrunagar #Karimedu #Nearmathitheatre #Melaponnagaram #Neardinamalarofficechockalinganagar #Athikulammainroad #Bankcolony #Iyerbungalowmainroad #EBcolonystreet #Nearkarthiktheatre #survivorcolony #Pudurbusstop #Pudur #Mahatmagandhinagar #Valluvarcolony #Vishwanathapuram #Umatchikulam #Thirupalai #TVSnagar #Jeevanagar #Villapuramhousingboard #Agriniapartment #Avaniyapuram #Subramaniyapurammarket #Palanganatham #Annanagar #Gomathipuram #Karupayurani #KKnagar #Othakadai #Koodalnagar #Sikkandarchavadi #Anaiyur #Basingapuram #Alankulam #Alankulam #Panagadi #Kulamangalam #Palamedu #Alanganallur #Nagamalai #Kochadai #Thenimainroad #HMScolony #Vellichamynadarschool #MKUuniversity #Nearsaravanahospital #BBkulammenambalmainroad #Reserveline #Sellur #bestgheeproduct #bestghee #gheeatitsbestquality #bestqualityghee #bestgheeinmadurai #bestgheeintamilnadu #pureghee #puregheeinmadurai #puregheeintamilnadu #purestformofghee #purequalityghee #bestgheeforfoods #bestgheeforfood #bestgheeforcooking #bestgheeforbiriyani #bestgheeforsweets #puregheeforfoods #puregheeforfood #purgheeforbiriyani #puregheeforsweets #tastiestghee #tastiestgheeinmadurai #tastiestgheeintamilnadu #bestgheeforladdu #puregheeforladdu #bestgheeforhalva #puregheeforhalva #bestgheeformysorepak #puregheeformysorepak #bestgheeforjalebi #puregheeforjalebi #bestgheefordosa #bestgheeforgheeroast #puregheefordosa #puregheeforgheeroast #bestgheeforpongal #puregheeforpongal #bestgheeforhalwa #puregheeforhalwa #halva #halwa #ghee #pongal #dosa #gheeroast #jalebi #cooking #laddu #sweets #purestghee #healthyghee #healthiestghee #gheeatlowcost #lowcostghee #bestlowcostghee #bestgheeforgheeproducts #bestgheeforgheefoods #bestgheeforkesari #kesari #purecurd #bestcurd #bestcurdforcooking #bestcookingcurd #bestcookingcurdinmadurai #tastiestcurd #healthycurd #healthiestgcurd #creamycurd #bestcreamycurd #bestcurdinmadurai #bestcurdintamilnadu #bestcreamycurdinmadurai #tastycurdinmadurai #purecurdinmadurai #bitterfreecurd #bestcowmilkcurd #bestbuffalomilkcurd #flavourfreecurd #offodorcurd #bestflatcurd #bestqualitycurd #curdatlowcost #lowcostcurd #bestlowcostcurd #bestcurdcompany #bestcurdcompanyinmadurai #bestcurdproductinmadurai #bestcurdproduct #bestcurdsupply #bestcurdsupplyinmadurai #bestpaneer #bestpaneerinmadurai #bestqualitypaneer #bestpaneeratlowcost #tastypaneer #tastiestpaneerinmadurai #bestpaneerproduct #bestpaneercompany #bestpaneercompanyinmadurai #bestpaneerproductinmadurai #bestpaneerproduct #bestpaneersupply #bestpaneersupplyinmadurai #bestpaneerintamilnadu #unsaltedpaneer #bestunsaltedpaneer #bestunsaltedpaneerinmadurai #bestpaneerforpaneerbuttermasala #bestpaneerforpaneertikka #paneerbuttermasala #paneertikka #paneerpulao #bestpaneerforpaneerpulao #purepaneer #purepaneerinmadurai #purequalitypaneer #purequalitypaneerinmadurai #bestpaneerforcooking #bestpaneerforfoods #bestdairyproducts #bestdairyproductsinmadurai #subiksha #subikshafoods #subikshadairyproducts #dairyproducts #PureGheeInMadurai #BestPaneerInMadurai #FreshPaneerSupplierMadurai

[balasriskitchen]

Andra Style Peanut Chutney | Spicy peanut chutney for Idli | Groundnut Chutney

Try this so yummy peanut chutney with hot Idlis

Ingredients:

Peanuts - 1 cup

Green chilies - 8(medium spicy) to 10(more spicy)

Cumin - 1/4 tsp

Tamarind - 1 small piece

Salt - As needed

Tempering:

Oil - 2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Dry red chillies - 2

Curry leaves - Few

Directions:

Dry roast peanuts and remove skin.

Heat oil in a pan and fry the green chillies.

Grind peanuts, roasted green chillies, tamarind, jeera and salt by adding water.

Add water and make sure the chutney is of correct consistency as shown in video.

Do tempering and pour tempering over the chutney.

This chutney is so awesome with hot idlis.

[kisanwindow]

CONSCIOUS CONSUMPTION: 3 Healthy Recipes for Old Age

Old age is a very sensitive time frame in a person’s life. The daily habits and routine can impact health easily. The food being the most crucial player in this. 

To keep health in There are various recipes out there that can be fun as well as healthy to consume. Detailed below are three such recipes. 

Ingredients:

WholeWheat Sugar-Free Banana Pancakes: 

2 bananas (ripe)

½ cup of whole-wheat flour

2 eggs

½ teaspoon of baking soda

¼ teaspoon of salt

Honey (optional)

¼ cup of milk

Oil spray

1 cup of fresh fruit, diced

Cook the rest of the mixture similarly.

Method:

First, mix banana, eggs, milk, salt and baking soda.

Blend all the ingredients together smoothly.

Now coat some oil in a pan.

Put 4 tbsp of pancake mix to it. Cook it on medium heat. Keep cooking until it turns brown.

Flip and follow the same steps.

Ragi Upma: 

Ingredients:

1 cup of ragi flour

1/2 cup of rava

2 tsp oil

1 tsp mustard seeds

A pinch of hing

2-3 kadi patta

2 1/2 tsp of finely chopped green chillies

1/4 cup of finely chopped onions

1/2 cup of finely chopped carrots

Salt to taste

1/4 cup of finely chopped coriander

Serve it hot.

Method:

On a medium heat, roast the Ragi flour(dry) and semolina. Keep cooking until it becomes light brown in colour.

Keep it aside when done.

Take a non-stick frying pan and heat some oil. Add mustard seeds to it.

Add asafoetida with green chillies, curry leaves and onion when the seeds start to crackle. On the low heat, keep sauteing.

Add carrots to the same pan and keep cooking for another minute.

Add the roasted semolina and ragi into the pan with salt to taste. Keep sauteing for another minute or two.

Put in 4 cups of hot water to the pan. Cook this on a low heat until the water evaporates.

Throw in some coriander, mix thoroughly. Keep this aside.

A pinch of fruit salt

Oats Idli:

Ingredients:

2 cups of oats

1 tbsp of mustard seeds

½ l of curd

1 tbsp of urad dal

½ tbsp of chana dal

½ tbsp of oil

1 cups of grated carrots

2 tbsp of finely chopped green chillies

2 tbsp of turmeric powder

½ tbsp of turmeric powder

2 tbsp of salt

When done, remove them from the steamer.

Method:

Take a tawa and dry roast the oats until they start to turn brown. In a mixer, make a powder of these oats.

Take a pan, first add oil, then toss in mustard seeds, chana dal, urad dal. Then let the mustard seeds crackle and dals to turn brownish.

In this pan, put in chopped green chillies, grated carrots and coriander

Add some turmeric powder and fry for another minute.

Mix in all this to the powdered oats. Then add curd and make a batter. Keep the consistency just like Idli's batter.

Add in as much curd to achieve the right consistency.

Oil the idli steamer plates. Put in batter into all areas of the steamer.

Steam them for around 15 minutes.

https://www.kisanwindow.com/

One-stop shop for all: 

Abhinav Ahluwalia: https://www.instagram.com/abhinav_amitabh_ahluwalia/?hl=en

Accounts: 

Nupur Agarwal: https://www.instagram.com/nupuragarwal20/

 

[ankitapattnaik]

MAR ACTIVITY 5 STAY HOME STAY SAFE ❤️ COOKING RECIPE ( CRISPY FRIED CORN) FOR SNACKS ...

INGREDIENTS ( Sweet corn_1 cup Corn flour _2 tab spoon Salt-1/2tsp Red chill powder -1/2tsp Oil (for frying) For serving Green chillies _2 choppedgreen coriander leaves Lemon METHOD

crispy corn recipe | crispy fried corn | crispy corn kernels with detailed photo and video recipe. an interesting and popular fried snack recipe made with corn kernels and indo chinese sauces. the recipe was first introduced in the menu of restaurant chain barbeque nation as starter meal. but now it has been accepted by many other restaurant chains and also by several street foods and fast food vendors. crispy corn recipecrispy corn recipe | crispy fried corn | crispy corn kernels with step by step photo and video recipe. street food recipes or snack recipes are very common and a popular sought after a meal from a young and urban audience. these are generally quick, easy to make and more importantly lip-smacking in taste. it can be made with myriad options and one such popular and easy street food snack is the crispy corn recipe known for its crispiness and taste.

this is my second attempt with crispy corn recipe and i am revisiting as part of my clean up activity. the main reason i am revisiting the recipe is due to the fact that in my previous post the crispy coating was not uniform across the corn kernels. it was inconsistent and i was receiving the complaints from my readers. hence i am re-posting the recipe with a new crispy corn batter. my revisit was mainly towards the flour used as part of the coating. i have used equal proportions of corn and rice flour which makes it ideal for a crispy texture. whereas the plain flour helps to stick it to the corn even after the deep-frying process. typically the main issue while making the crispy corn recipe is non-stickiness of the coating to the kernels during the deep frying. but this recipe post should ideally tackle that issue.

crispy fried corn furthermore, i would like to highlight some of the tips, suggestions and variations to crispy corn recipe. firstly, in this recipe, i have used frozen sweet corn kernels which are already deseeded and also thawed. if you like to use fresh sweet corn kernels, you may have to de-seed it first and then boil in water. secondly, you can follow the same step and procedure with baby corn or tender corn shoots. you do not have to deseed them and use it as it is. lastly, the dish is served warm and it may lose its crispiness once it is rested. hence you can deep fry these with the coating and sautee it only when it is about to be served.

finally, i request you to check my other popular street food recipes collection with this post of crispy corn recipe. it mainly includes recipes variations like gobi 65, crispy corn, veg crispy, onion rings, chilli potato, idli pakora, chinese bhel, jalebi, french fries, honey chilli potato. further to these i would also like to highlight my other recipe collection like,

snacks recipes collection chaat recipes collection indo chinese recipes collection crispy corn video recipe:

recipe card for crispy fried corn recipe: crispy fried corn crispy corn recipe | crispy fried corn | crispy corn kernels 5 from 3 votes PREP TIME:10 MINUTES COOK TIME:15 MINUTES SERVINGS: 3 SERVINGS COURSE:SNACK CUISINE:INTERNATIONAL Print Recipe  Pin Recipe easy crispy corn recipe | crispy fried corn | crispy corn kernels

INGREDIENTS FOR BOILING: 4 cup water 1 tsp salt 2 cup sweet corn FOR FRYING: ¼ cup corn flour ¼ cup rice flour 1 tbsp maida / plain flour ¼ tsp pepper powder ¼ tsp salt oil, for frying FOR MASALA: ½ tsp kashmiri red chilli powder ¼ tsp cumin powder ½ tsp aamchur ¼ tsp salt 2 tbsp onion, finely chopped 2 tbsp capsicum, finely chopped 2 tbsp coriander, finely chopped INSTRUCTIONS firstly, in a large vessel boil 4 cup water and 1 tsp salt. add 2 cup sweet corn and boil for a minute. drain off the sweet corn to remove excess water. now add ¼ cup cornflour, ¼ cup rice flour, 1 tbsp maida, ¼ tsp pepper powder and ¼ tsp salt. mix well making sure the flour is coated well to sweet corn. sieve the mixture to remove excess flour. deep fry in hot oil making sure to keep the flame on medium. stir occasionally, and fry on medium flame until it turns golden brown. drain off over kitchen paper to remove excess oil. transfer the fried corn into a large bowl. add ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp aamchur and ¼ tsp salt. mix well making sure the spices are well combined. also add 2 tbsp onion, 2 tbsp capsicum and 2 tbsp coriander. mix well-combining everything well. finally, enjoy crispy corn recipe with tomato sauce.

[primatechnosynthpop]

"I can't get over how a few months ago I wanted to learn your name and now you're having breakfast with me in my sweater" fir the ask thing? Every ship is welcome 💕

It was Saturday, which meant no classes, giving Claire a chance to sleep in for once. By the time she woke up, sunlight streamed in through the half-open window, bathing her and Gretchen's dorm room in light. Letting out a yawn, Claire stretched and rolled over onto her side, expecting to see her girlfriend laying next to her. To her momentary disappointment, the spot where Gretchen had laid down beside her the night before was empty now. That disappointment was quickly quelled, however, when she picked up on the sound of her girlfriend shuffling about and humming quietly to herself across the room, accompanied by the low sizzle of a frying pan and the smell of something frying.

Smiling, Claire turned around to see Gretchen standing over the makeshift kitchenette they'd set up in their dorm. With the window open, there was a chilly breeze coming in, so as Claire stepped out of bed she grabbed a green turtleneck sweater that was lying on the floor next to her facedown biology textbook, still open to the page she'd been studying before falling asleep. She tugged the sweater on over the faded t-shirt she used as a pajama top and strolled across the dorm to join her girlfriend at the kitchenette.

Gretchen turned at the sound of her approach, casting a warm smile over her shoulder. "Hey, good morning."

"Hey, Gretch," Claire greeted her with a quick kiss to the temple. "Watcha cooking?"

"Um, I'm trying to do pancakes..." Gretchen glanced down at the contents of the frying pan she was holding over their miniature stovetop: a messy spatter of batter that looked a bit off in terms of colour and consistency. "I'm not sure how well it's turning out."

Claire held back a giggle as she leaned over her girlfriend's shoulder to examine the misshapen array of batter in the frying pan. It was beginning to sizzle; frowning, Gretchen poked at it with the spatula. On the counter next to her was a bowl with the rest of the batter, along with the ingredients she'd used to put it together. There were a few spills dotting the countertop; Claire swiped a dab of spilled batter off the counter with her finger and licked it to test the flavour.

"Maybe it just needs to be mixed a bit better?" she guessed.

"Yeah, maybe," Gretchen said with a shrug as she struggled to flip what was currently in the pan before it could burn.

Claire picked up the bowl of batter, grabbed a fork, and started stirring it around. Right away, she could tell that consistency was part of the issue with the batter; it blended together a bit better once she'd mixed it around a little more. Even then, though, it felt a little too liquidy. With a hum of contemplation, she reached for the bag of flour on the countertop and sprinkled a dash into the bowl to stir in. Meanwhile, the smell of burning arose from the frying pan. Gretchen cursed under her breath as she scraped at the pan's contents, which decidedly didn't resemble a pancake.

"You know," she said with a wry smile once she'd gotten it out of the pan and onto a plate that already contained several other misshapen lumps of slightly burned batter, "Maybe I should just make some toast."

Claire's nose scrunched up in amusement at the sight of her girlfriend's failed attempts. She was never one to encourage giving up, though, so she shook her head and gave Gretchen an encouraging clap on the arm.

"Nah, keep trying! I added a little more flour to the mixture, so the next one might turn out better."

Gretchen didn't look entirely convinced, but she agreed nonetheless. A few minutes later, they sat down across from each other at their study desk/dining table (several of their textbooks were piled up in the middle of the table, which Gretchen pushed aside to lay down a bottle of syrup) to share a batch of pancakes that, honestly, could have been a lot worse. Claire cut off a piece and chewed it thoughtfully, giving the flavour a chance to circulate in her mouth before coming up with an evaluation.

"So, uh, what do you think?" Gretchen asked with a little huff of nervous laughter. "A little undercooked, maybe?"

"I mean, yeah, it's kinda doughy," Claire admitted once she'd swallowed her bite of pancake--but even as she spoke, she was already cutting off another piece. "But... uh, is this your first time making them?"

"Yeah, pretty much."

"Then it's a pretty good start!" she said earnestly. "Like, I'm good at baking and stuff now, but that's only because I had so much practice--like, making cupcakes for bake sales and stuff. Did you ever so stuff like that?"

"No, not really," Gretchen said with a shake of her head. "I wasn't really the type for extracurriculars... well, except for the anime club in ninth grade, and we weren't even close to competent enough to pull off a bake sale."

Claire grinned at that, delighted to learn a new piece of information about her girlfriend. Gretchen must have seen the amusement shining in her eyes, because she blushed and ducked her head in embarrassment. Chuckling slightly, Claire turned her attention to the plate of pancakes in front of her, and they ate in companionable silence for a moment. Then, while she was reaching across the table for the syrup, she noticed that Gretchen was staring at her with a look in her eyes that resembled amazement. Claire's cheeks heated up from being the subject of such a stare. Even though they'd been dating for a couple of months now, receiving affection from her girlfriend still flustered her like nothing else. It was a good kind of flustered, though--soft and warm and so pleasant that she wanted to keep feeling it for the rest of her life.

"What are you looking at?" Claire asked teasingly as she popped the cap off the syrup bottle. "See something you like?"

"Oh, do I ever," Gretchen replied with an affectionate grin. She reached across the table to take Claire's hand, idly twining their fingers together. "No, I was just thinking, um..." She shook her head, cheeks colouring, as a tinge of embarrassment seeped into her voice. "I can't get over how a few months ago I wanted to learn your name, and now you're having breakfast with me in my sweater."

"Oh, wait, this is...?" Claire glanced down at what she was wearing. Sure enough, she now recognized the article of clothing as belonging to her girlfriend. No wonder it was kind of big for her, then, with the sleeves dangling loosely over her hands. But she was finding it pretty comfortable, so... "I hope you don't mind me stealing it."

"Nah, it's fine. It looks good on you," Gretchen said, her words taking on a flirtatious tone as she admired the way the sweater fit around Claire's figure. "Then again, most things look good on you."

Claire smiled and fondly shook her head, blushing. "Aww, babe, you flatter me. But you're right," she added. "About the two of us, I mean. It's pretty cool how things work out sometimes, huh?"

"Mm, yeah. The fact that we're together now, especially considering all the crazy stuff that was going on around us when we were first getting together..." Gretchen's gaze wandered back up from the sweater to meet Claire's gaze. Her eyes were full of that same look of amazement, as if they were only just finding each other for the first time all over again. "People say college relationships don't last, but I dunno, I'm feeling pretty good about this one."

Claire grinned, giving her girlfriend's hand an affectionate squeeze. She could feel that warm fluttery feeling inside her chest, and it seemed to encompass every fibre of her being as she held Gretchen's gaze. What the two of them had... she couldn't promise it would last forever, but by god, she wanted it to. And right now, in this comfortable domestic moment, it felt like it could.

"Yeah," she replied. "I feel good about us, too."

[bhuvanavishwanath]

Tomato Garlic Chutney

If you are a garlic lover like me,Then this one is for you…

This can be served with idli or dosa…With this chutney I can promise that you will eat couple more idli…So here you go for the recipe..

Ingredients :

Tomato-2 big chopped

Garlic-20 cloves

Dry red chilli-4

Oil-1 tblspn

Salt to taste

For Tempering :

Oil-2 tblspn

Mustard seeds / Kaduku-1 tsp

Cumin seeds / Jeerakam-1 tsp

Channa dal / Kadala paruppu-1 tsp

Urad dal / Ulundam paruppu-1 tsp

Asafoetida / Hing / Kaya podi- ¼ tsp

Curry leaves-1 spring

Dry red chilli-2

Methods :

Heat oil in a kadai and add in garlic..Fry this for 2 mins or untill fried..

Now add in dry red chilli and tomato…Mix well..

Add salt and mix well..Cover this and cook till the tomato is mushy.

Now let this mixture cool down…Take this in blender and make in to a fine paste..

Tip this in to a bowl..

Now make tempering by heating oil and crackling mustard,channa dal,urad dal,dry red chilli,cumin seeds,asafoetida and curry leaves.

Pour this over the chutney and mix well.

Serve with dosa or idli..

Pictorial Representation :

Do try this recipe and ur tummy happy ☺️

With LOL, Stay Tuned

Bhuvana Vishwanath

[foodstroke]

Dahi Vada is the most popular South Indian Dish. In North India, Dahi Vada Is known Dahi Bhalla and Perugu Garelu In South. Call it a mouth-watering Snack or delicious food. “Dahi Bhalla chaat” is always delightful.

This is one of the most popular chat items widely consumed in South India. The Snack is a beautiful example of Delicacy. The base of this dish is vada, made up of Urad dal or black Gram Lentils Which Is Widely Used in Preparing Idli or Dosa.

These crispy vada are also known as Medhu vada and taste super delicious when Served With Coconut Chutney or green chutney.

The yoghurt used for vada must be Thick, creamy, spicy and sometimes sweetened with sugar. This curd or yoghurt filled Vadas make an excellent Combination of hot, cold and Crispy recipe.

Dahi Bhalla chaat is topped with a colourful mixture of exquisite flavoured chutneys and Spices.

This is a straightforward and simple recipe to try at home.

Check out Similar Recipes

Paneer Upma

Topi Dosa

Pesarattu with Coconut Chutney

Without Wasting Time Let’s Look at the Ingredients Required For preparing this Delicious Dish

Ingredients for Making Vadas:

2 cups Urad Dal ( Black Gram ) And Moong Dal washed and Soaked In Water For 5 to 6 Hours Or Overnight

Grated Ginger

Finely Chopped Green Chillies 2

Oil for Deep Frying

Salt to taste

Check here For Full Recipe