Chettinad Kitchen: Food and Flavours From South India by Alamelu Vairavan

By Alamelu Vairavan

Genuine recipes from the most renowned cuisines in India, in a simple, step by step structure perfect for modern day cook dinner.

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Extra info for Chettinad Kitchen: Food and Flavours From South India

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Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thor­ oughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up. 5. When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use col­ ored frosting and different tips to add inspired artistic flair and 19 writing on the cake, as needed.

Bake the pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5 minutes or until the pretzels are golden brown. 7. Remove the pretzels from the oven, and let them cool for a couple of minutes. If you want to eat some now, brush ’em with melted butter first, if desired, before serving. If you want the cinnamon sugar coating, make it by combining the 1⁄2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the un­ salted pretzels you plan to coat with a generous amount of 16 melted butter.

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