Biography Of Virappon Chandan Tasker Karnataka

Panallets

Well, I know that normally in the world of dining or prescription Blogs (called the mine as you like) when you hang up a prescription related to a day, it crashes before it reaches the day. That is, if it is near Christmas and want to hang the duck in orange sauce recipe of your grandmother for Christmas because I did hang a few days before, if someone reads you would like to take, or coca in San Juan or in this If a Panallets for the day of the chestnut. Vale for 11 months I advancement, 10 and a half setting.

to what we were. I guess every community has its way of celebrating the night or the day before the feast of All Saints. In my house, customs Aragon, when I was little I remember we did nothing, only my mother lit candles and left overnight, as he put it, to enlighten souls. But no celebration, nothing special meals. I do not know when panallets came to my house, I think through my sister, Catalan, or my sister ... can not remember, but I was not much of panallets.
Since I joined my family Maxi provided for chestnut parents brought us the panallets a very good pastry is in my neighborhood but this time could not be. So I took the plunge value and I decided to make them myself and pass a lot to them.
As always I was late. This year, the chestnut was on Saturday and the Saturday was buying the ingredients but the clerk of nuts I said it was necessary to let it sit overnight dough as the recipe said. So I bought the ingredients he told me I got a recipe that was very cleverly put on the counter, and I got to work. Before giving

ingredients I want to clarify that I took a spin around the Internet to find a bit of history and the source was always Wikipedia, so who wants to know some history you look at them there.


Ingredients 1 / 2 kg grated
Almond 400 gr. Sugar 250 Gr
gloss of potato (in my case with a potato was enough, can also be made with sweet potatoes and put in the recipe, now I just realized, 1 / 2 kg. potatoes, but I have a problem with the steps and I remember well that my potato into a room. I did not want to do with sweet potatoes for fear they were very sweet, or sweet potatoes lend its flavor. In fact, purists say that putting panallet potato or yam is done to save that amount for out-going, but of course are also less wealthy. This is not because I say so, that I say, I were real good and I had to leave about fifty more or less, to spread and eat a few are sufficient, if you're not panallets for a year and lose the grace.

1 egg yolk 1 tablespoon vanilla sugar (you can also put a tube of vanilla but Mr of nuts and gave me had no sugar.)
1 / 4 of Pine

enough water in Boil the potatoes, when cooked, hot, peeled, crushed with a fork, add the sugar little by little so that it melts, egg yolks, stirring constantly, and the teaspoon of sugar vanilla and grated almonds.
Knead well, if necessary with your hands and let it rest. In the recipe was written that all night. I let a few hours, four or five. After that time I formed the balls of desired size and I beat the egg Dredge the balls and was coated in pine nuts. This is the most laborious because of course it's not like the bread crumbs, you have to do a bit of pressure to stay stuck while trying to maintain the round shape of panallet. But hey, it's harder to cut stones.
Once the desired amount is fighting another egg and paint bathe in each panallets. Get into the oven about 5 minutes or until golden brown to consumer tastes.

If you run out of gears, which to me I ran out, the marzipan can be added grated chocolate or like me Turbo Cola-Cao, depending on the amount of mass is a rule of thumb, I do not stay long, for about 10 panallets not too fat and I put three tablespoons. Knead well again to mix the Cola-Cao and make him the desired shape. Also is coated in beaten egg and truth that are good. These did not photograph them, but they were so good I had to tell, and accompany the wonderful coffee.

Lkr.

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EAT IN TIMES OF CRISIS. CALLUS! Conger with Peas

CRISIS. It is the most recurrent theme in any conversation, some exploit it and use it to their advantage, some say it does not exist, but the truth is that we are increasingly harder to make ends meet.

I also took advantage of the crisis to try with this recipe, back to my blog for almost a year I have left.

recetilla In my case, is not that you have chosen especially for the price to which sale, if it turns out that my Maxi is a tripe lover (!) And I did not hear . But seeing how easy it is to make them, how rich they are and above all, economic as they are, seemed like a good idea to come back here again and tell.

the tripe we have forgotten years. If it is true that for some time this party has begun to emerge a little more, for example, those cheeks are now so fashionable in restaurants does not cease to be tripe. It is also true that not everyone likes, has a strong flavor, particularly ... but who likes offal, you tend to like a lot. If you're the lucky ones to which they like, this is a recipe sea managed to make ends meet.

As there had never searched the references in my many books, but not just to convince me so I turned to my sister who is the queen of tripe. My brother loves offal in general and particularly so callus at least had a good reference. In short, I used the technique of asking the older sister, as they did before the Internet existed, and called to see how prepared it and I could not help but make a contribution of my own, as the peppers and some other detail, these are true for me Tripe the Mariangeles .

After gathering information given by my sister went to the market for ingredients and prepared for 10 € a callus on my opinion of both Maxi and a buddy who came home for lunch were the best I had eaten in a long time. OIX!

The ingredients are:

tripe 700 gr 300 gr
pink cap i pota

pinch of paprika vera

To boil corns

A
celery
A head of garlic 1 bay leaf A few crusts of ham

A stock cube

For the sofrito

100 gr.
tacos ham 50 gr. Chorizo \u200b\u200bcortadito
large onion grated
A green pepper into small pieces match
¼ grated fresh tomato in this case I used a tomato-passing that more or less (GM might say but I really gave my brother the village)
1 2 chili peppers


Above all, the first thing to know is that there are two kinds of callus as white, most beautiful, striking and economic (6 € / kg in my market) and roses As its name implies, are pink, and looks less conspicuous, national and also a tad more expensive (6.50 € / kg) but apparently are much tastier than whites. My sister told me that she always bought the roses, the rest was explained to me the seller.

callus bought 700 pink and 300 capipota, as directed by my sister, without starting because it is clean better and cuts the parts you your to your liking.

Once washed and sliced \u200b\u200bto taste one, are placed in a pot with celery, garlic head, bay leaf, bark of ham, chicken stock cube (I say I'm not very fond of "avecrenes" but as the expert does so I follow the steps and apparently do not have to worry salt and are more flavorful) and enough water to cover tripe. Boil. While

cooked corns will make the sauce. First fry the ham and sausage, add the grated onion and bell pepper into pieces match, that will be doing over low heat, when he was golden, I added the meat of the peppers previously soaked in hot water, I gave a lap Then put the pepper, the grated tomato and one bay leaf and let it be done gradually while continuing boiling tripe. I also added the head of garlic was cooking with corns, drawn like a paste. Made the sauce and calluses the Cole, I removed the bay leaves, pork rinds and celery and added them to the sauce, added some water to boil corns and a little water to soak the peppers, salt to taste my Maxi and let them cook about 10 minutes more with the sauce. I let them sit and eat.

I really thought were very good but my guests outstanding experts gave me high and thus, are still demanding as I am more than satisfied and ultimately ate like champions and I were to give my father and my parents and, as I said before, for about 10 €.

is or is not a solution to food in times of crisis?.

LRK

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