tag:blogger.com,1999:blog-71397213750606599352024-03-13T18:38:49.138-04:00Desi Diva’s Delicious DelightsNhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-7139721375060659935.post-94734559573282672013-08-21T09:15:00.000-04:002013-08-21T09:16:34.165-04:00Ragi Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEDrm70-Dwq-bu_fLiYko8emUK3ga_zn6csa4_ufcT8XNsMxkr9fUoMniliWDROFfX77GopMgp6OufcxSBrA_QbYfIQqnJduyCibzo0OfU3CnOyr_PvhT0NvvoHllGrbPBMfBpIuapLE/s1600/Final_Sarika.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEDrm70-Dwq-bu_fLiYko8emUK3ga_zn6csa4_ufcT8XNsMxkr9fUoMniliWDROFfX77GopMgp6OufcxSBrA_QbYfIQqnJduyCibzo0OfU3CnOyr_PvhT0NvvoHllGrbPBMfBpIuapLE/s200/Final_Sarika.jpg" width="196" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><span style="font-size: x-small;"><span style="font-size: xx-small;"><span style="font-family: inherit;">This
recipe is contributed by Sarika, a loving mom of two whose fun loving
attitude is contagious and radiates positivity to everyone she meets.</span></span></span></i><b><b><span style="font-size: x-small;"></span></b></b></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><b><span style="font-size: x-small;"><br /></span></b>Ingredients:</b><br />
Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour )<br />
Urad dal - 1/2 cup<br />
Salt - 1 tsp<br />
Oil - to grease the Idli tray/ to make Dosas<b> </b></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Eno 1 tsp</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa3feWz01AWfxhos5HP6Z2Sfc5071wSr65RrUzrWdr_evmp77oZSXcOZphofEzPFotk6fiaymtHaUtVzOgomiTa7ydnfTYge5oWXrG8V2u3jbgIphgY4ZcMICMl76tOgZvseSpy05PNQ/s1600/ragi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa3feWz01AWfxhos5HP6Z2Sfc5071wSr65RrUzrWdr_evmp77oZSXcOZphofEzPFotk6fiaymtHaUtVzOgomiTa7ydnfTYge5oWXrG8V2u3jbgIphgY4ZcMICMl76tOgZvseSpy05PNQ/s320/ragi.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Method:</b><br />
Soak Urad dal and Ragi grains separately for minimum 3 hours or overnight.<br />
Grind the Urad dal separately till it become fluffy.</span></span></div>
<span style="font-size: small;"><br />
Next grind the ragi seperately (if using ragi grains).<br />
Mix the urad dal batter and ragi batter together with required salt. </span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>If you
are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi
flour to this. Add little water and mix to get a idli batter consistency.</i></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whichever
method you follow, let the batter ferment overnight or until it doubles in
volume or add Eno to the batter for instant fermentation.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> After it ferments, you can make idlis or dosa
immediately. You can also store the batter in the fridge for 3-4 days.</span></span></div>
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Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-50867514875693072702013-08-21T09:08:00.000-04:002013-08-21T09:08:26.892-04:00Tibetan Momos <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s1600/Final_Poonam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s200/Final_Poonam.jpg" width="196" /></a></div>
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<i>Poonam is a teacher and an artist who makes as <a href="https://www.facebook.com/pages/Sugar-Salt-spiceIts-not-nuclear-science/212881742205092">delicious
food</a> as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful
paintings</a>. Her passion lies in her uncanny knack of getting both her
passion right to a T. Good food and awesome paintings are what you find at her
place. </i></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span class="hascaption">Ingredients</span></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span class="hascaption">Dough:</span></b></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hascaption">2cup whole wheat flour,</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hascaption">1 cup self-raising flour</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hascaption">1/2 tbsp baking powder</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">1/2 tsp salt</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">knead stiff dough using cold water, cover and let
it rest for 30 min.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span class="textexposedshow">Filling:</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCf5t_VV1OKddx1kFFf_68FtJvO3msxLRfTgatvaY-9TOXRQ5xsNR4_IoWv8xDdXuYx8F06EZmi1V40Uy14kutTo0NTZVW_k_bhEY4zEFiMZpi0Kp60n8hMWuNpf9JLl2foBKxjma1iM/s1600/momo1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCf5t_VV1OKddx1kFFf_68FtJvO3msxLRfTgatvaY-9TOXRQ5xsNR4_IoWv8xDdXuYx8F06EZmi1V40Uy14kutTo0NTZVW_k_bhEY4zEFiMZpi0Kp60n8hMWuNpf9JLl2foBKxjma1iM/s320/momo1.jpg" width="320" /></a></b></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">2 cups cabbage, finely shredded </span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">1/2 large red onion, finely diced</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">1 small carrot, grated</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">1 tbsp ginger, minced</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">4-5 green beans finely chopped</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">Half cup tofu crumbled</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">Salt - pepper to taste</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow"></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span class="textexposedshow">Method</span></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">Heat a pan add 2 tsp olive oil add all veggies and cover
let it steam cook on low medium heat. don't overcook, remove in a dish and let
it cool.</span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">Roll out thin small size puries, keep little
filling in between and fold in any shape.I did potli and half moon shape. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="textexposedshow">Steam for 10- 12 min .U can use Idli stand for steaming
if you don't have a steamer, server with hot and sweet sauce.</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmP1xFwnrGVie2a5goMMhkLyW7O-UKGPswOWWs4cd3Mf3DV6DXbV63w7p6vyC00WuEWxUSybn0VD_V9jThIEXK7Y8mg0NLpH-F8T5Ct7N8kMvnjaHbNQmAyIC46Y95hQCf2nabjUY_yHc/s1600/momo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmP1xFwnrGVie2a5goMMhkLyW7O-UKGPswOWWs4cd3Mf3DV6DXbV63w7p6vyC00WuEWxUSybn0VD_V9jThIEXK7Y8mg0NLpH-F8T5Ct7N8kMvnjaHbNQmAyIC46Y95hQCf2nabjUY_yHc/s400/momo2.jpg" width="400" /></a></div>
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<br /></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i></div>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-21292089432849698932013-08-21T09:01:00.002-04:002013-08-21T09:04:29.701-04:00Egg less Whole Wheat Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s1600/Final_Poonam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s200/Final_Poonam.jpg" width="196" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><i>Poonam is a teacher and an artist who makes as <a href="https://www.facebook.com/pages/Sugar-Salt-spiceIts-not-nuclear-science/212881742205092">delicious
food</a> as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful
paintings</a>. Her passion lies in her uncanny knack of getting both her
passion right to a T. Good food and awesome paintings are what you find at her
place. </i></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b><span class="hascaption">Ingredients</span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="hascaption">2 cups atta / whole wheat flour </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="hascaption">1-2 cups shakar or gur (depending on your taste).</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="hascaption">1/2 Tbsp baking powder</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">1 1/2 Tbsp soda bicarbonate (meetha soda)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">2 Tbsp cinnamon</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">3/4 cup refined oil</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">1 cup curd</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Water (To be added according to the consistency of
the batter.)Walnuts / raisins / figs - for garnishing (Optional)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br style="mso-special-character: line-break;" /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b><span class="textexposedshow">Method</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y3y4Lqv_Ue6v33OaN_pxwPG8TlsvupItdTdFTJfBMV2y0rTXG7ChR3HFKbxtU-v4WiWlc9GS62MSUieaMmsmqTSJts4eVuabFRqBzdy-aa-Tqt3K0Fvh4e_tj3gQNlsWZ-zRno_4-pw/s1600/bananachocolatechip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y3y4Lqv_Ue6v33OaN_pxwPG8TlsvupItdTdFTJfBMV2y0rTXG7ChR3HFKbxtU-v4WiWlc9GS62MSUieaMmsmqTSJts4eVuabFRqBzdy-aa-Tqt3K0Fvh4e_tj3gQNlsWZ-zRno_4-pw/s320/bananachocolatechip.jpg" width="320" /></a></b></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Pre-heat the oven to 200 degrees C. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Mix all the dry ingredients together in a large
bowl. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Blend the curd and oil together in another bowl. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Then mix the dry ingredients into this bowl and
blend well. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Bring it to dripping consistency, adding water if
needed. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Oil the bottom of a baking dish and bake at 170
degrees C or 350 F for 45 min.. while checking at intervals.</span></span>
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span class="textexposedshow">Cut and serve when cool.</span></span></div>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-67893342049867058282012-06-25T16:09:00.002-04:002013-08-21T09:04:00.592-04:00Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s1600/Final_Poonam.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s200/Final_Poonam.jpg" width="196" /></a></div>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: xx-small;"><i>Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>.
Her passion lies in her uncanny knack of getting both her passion right
to a T. Good food and awesome paintings are what you find at her
place</i></span>.</h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><b>Ingredients</b><br /> 1 cup Carnation Milk Powder<br /> 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)<br /><span class="text_exposed_show"> 2 tablespoons butter -melted<br /> Whole milk just enough to make the dough<br /> 2 cups Sugar<br /> 1 cup water<br /> Oil for frying</span></span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"><br /> <b>Method</b></span></span></span></h6>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.</span></span></span> </li>
<li>Divide the dough into 18-20 portions.</li>
<li>Make balls by gently rolling each portion between your palms into a
smooth ball. Place the balls on a plate. Cover with a damp yet dry
kitchen towel.</li>
<li>Heat the oil on high and then lower the heat to medium.</li>
<li>Slip in the balls into the hot oil from the side of the pan, one by
one. They will sink to the bottom of the pan, but do not try to move
them. Instead, gently shake the pan to keep the balls from browning on
just one side.</li>
<li>After about 5 mins, the balls will rise to the
surface. The Gulab Jamuns should rise slowly to the top if the
temperature is just right. Now they must be gently and constantly
agitated to ensure even browning on all sides.</li>
<li>If the temperature of
the oil is too high then the gulab jamuns will tend to break. So,
adjust the temperature to ensure that the gulab jamuns do not break or
cook too quickly.</li>
<li>The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.</li>
<li>The syrup should be made earlier and kept warm. To make the hot sugar
syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom
pods, slightly crushed and a few strands of "Kesar". Mix with a spoon
and then heat at medium heat for 5-10 minutes until sugar is all
dissolved in water. Do not overheat, that will caramelize the sugar.</li>
<li>Transfer this hot syrup into a Corning serving dish. Keep warm on
stove. Add the fried gulab jamuns directly into the warm syrup.<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> </span></span></span></li>
<li><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show">Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.</span></span></span></li>
</ul>
<br />
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv7Kzr2Hg3wxWh3nID7WCxwc19JAKoq_uf_JV7GdxLTNYxeh_T9RFVpTYYRge3RI1OM0WO71IX9tIIqGm2ep4UlK66tDZLruC9zXWyYkak_O4FPg7oaZ7SX2edido96PbH19H5pjtF6w/s1600/gulab+jamun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv7Kzr2Hg3wxWh3nID7WCxwc19JAKoq_uf_JV7GdxLTNYxeh_T9RFVpTYYRge3RI1OM0WO71IX9tIIqGm2ep4UlK66tDZLruC9zXWyYkak_O4FPg7oaZ7SX2edido96PbH19H5pjtF6w/s400/gulab+jamun.jpg" width="376" /></a></div>
<br />
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> </span></span></span><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> </span></span></span></div>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-62092403387135572462012-06-25T15:53:00.001-04:002012-06-25T16:03:33.754-04:00Badam Phirni Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s1600/Final_Poonam.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdUjEOAChyphenhyphenTpLm3ZG4yGwKl-xN4XpJI5TPa3CvcO1vjgVHTq0RV2-XJiw33QHOzV6Whf6WrGu490YNdIjvjH4NMuzLysJ89CRyqv4s39wPYkCYiqKy8PgYzeqkidenONlaWKuliRER5w/s200/Final_Poonam.jpg" width="196" /></a></div>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: xx-small;"><i>Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>.
Her passion lies in her uncanny knack of getting both her passion right
to a T. Good food and awesome paintings are what you find at her
place</i></span>.</h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<br /><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"> <b>Ingredients</b><br /> 12 nos. Almonds<br /> 4 tablespoons Rice flour<br /><span class="text_exposed_show"> 21/2 cups Milk<br /> 5 tablespoons Sugar<br /> <span style="font-family: inherit;">8 strands Saff</span>ron<br /> 1 teaspoon Cardamom powder<br /> <b>Method</b></span></span></span></h6>
<ul>
<li><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show">
Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix
together the ground almond paste and rice flour and keep aside.</span></span></span> </li>
<li>Bring the milk to a boil. Add the sugar and stir till the sugar
dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron
in it. Add the almond-rice mixture into the boiling milk along with the
saffron.</li>
<li>Stir continuously for a few mintues till the milk thickens
and attains a custard-like consistency. Sprinkle in the cardamom powder.
Take off fire and cool to room temperature.<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show"> </span></span></span></li>
<li><span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show">Pour into individual bowls, garnish with almonds and pistachios and refrigerate.</span></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqYX60LRNxERilqhdg1D57UtSrPDgYxS1RQ6qzqjczyTN8AX5KJf7C_XOFoe_hG86cqzdTgPs47AtysiCP66CL84bwgsXQG8bSQeiA7pwUapMWMI3hw0QvHXvrNI-iD1-M8c2a4GRfNk/s1600/badami-phirni-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqYX60LRNxERilqhdg1D57UtSrPDgYxS1RQ6qzqjczyTN8AX5KJf7C_XOFoe_hG86cqzdTgPs47AtysiCP66CL84bwgsXQG8bSQeiA7pwUapMWMI3hw0QvHXvrNI-iD1-M8c2a4GRfNk/s320/badami-phirni-recipe.jpg" width="320" /></a></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-38061192414587922402012-06-25T15:44:00.001-04:002012-06-25T15:45:13.771-04:00Nan-Khatayi<div style="font-family: Arial,Helvetica,sans-serif;">
</div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoILECi7CpkkLg8N3dkPvhc6u8lH7UE1T_scrtc_iUnXnf5UwNBc6GBE8TBTVuZd-PfF9CQQ1C9oR3vWBToNCFs_glGpnQ_0Wt9NOuKy1GtC-8DIq9d1fxMsuzoTB1XhJDYc-S_R1_ZM/s1600/lipifinal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoILECi7CpkkLg8N3dkPvhc6u8lH7UE1T_scrtc_iUnXnf5UwNBc6GBE8TBTVuZd-PfF9CQQ1C9oR3vWBToNCFs_glGpnQ_0Wt9NOuKy1GtC-8DIq9d1fxMsuzoTB1XhJDYc-S_R1_ZM/s200/lipifinal.jpg" width="200" /></a></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: xx-small;"><i>Contributed by Lipakshi Sharma</i></span></div>
<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: xx-small;"><i>A 20 something Account Manager of a
leading Bank, Lipakshi also famous as Lipi spends her days exploring
new places and learning new things and cooking is one such passion </i></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Ingredients</b></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Maida/<span style="line-height: 115%;"> all-purpose flour</span> 1 ¼ cup</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Besan ¼ cup</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Powdered Sugar ½ cup</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Soda Bicarbonate- 1 tsp</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Desi Ghee- ½ cup</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">1/4 teaspoon green cardamom seed coarsely powder (ilaichi)</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Method</b></span></div>
<ol start="1" style="font-family: Arial,Helvetica,sans-serif;" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Pre heat the oven to 375 degree.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">In a bowl, mix the all-purpose flour, gram flour, baking soda and
set aside.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Let the ghee come to the room temperature (butter should be soft
not melted)</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Add ghee and sugar in a mixing bowl and beat for two to three
minutes until light and fluffy.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Add the flour mix to butter and sugar mixture and knead them
together to make smooth dough.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Divide the dough into about 24 equal parts and make them into
balls.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Press each ball between your palms lightly; every piece should be
about 3/4″ in thickness.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">With a sharp knife softly draw a tic-tac-toe design on the top and
put few pieces of almonds and pistachios and press them into the dough
gently.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Put Nan khatai on a lightly greased cookie sheet and bake at 375
degrees for about 13 to 15 minutes or until Nan khatai are lightly gold
brown.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">After they are lightly golden brown remove the cookie sheet from
the oven. Let the Nan Khatais cool down for two to three minutes
before taking them off the cookie sheet.</span></li>
</ol>
<span style="font-size: x-small;"> </span><span style="font-size: x-small;"> </span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGT54jZkZV54tRSLKJ4M1DTkNEljBecLeyj8gY_Dh44y7tiHL9QRiAFT8LaZvnui6JQxklINmbGyH5CZtSpEw3bYUxCSd2QRcwVbc43Os4pUw2LvfC_sI8RbNdcofEkTL4HIKWndhDgY/s1600/Nan-Khatai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGT54jZkZV54tRSLKJ4M1DTkNEljBecLeyj8gY_Dh44y7tiHL9QRiAFT8LaZvnui6JQxklINmbGyH5CZtSpEw3bYUxCSd2QRcwVbc43Os4pUw2LvfC_sI8RbNdcofEkTL4HIKWndhDgY/s400/Nan-Khatai.jpg" width="400" /></a></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-85052182862387396262012-06-25T15:36:00.000-04:002012-06-25T15:47:47.070-04:00Tiramisu Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHIkr_rVnBTls1vCp5qIAm4AgTBlGsdV4RgZ8GBrVMbaFOVSXAQvDGvAaS2fvtYtO5CTvh-tXO2be6I0tZR0VrQzLrVbMx3ChyphenhyphenADsGW_zTlEdDd9KsK3rAPG15VLWNBkzxeM0izmxsJA/s1600/Final_Amma.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHIkr_rVnBTls1vCp5qIAm4AgTBlGsdV4RgZ8GBrVMbaFOVSXAQvDGvAaS2fvtYtO5CTvh-tXO2be6I0tZR0VrQzLrVbMx3ChyphenhyphenADsGW_zTlEdDd9KsK3rAPG15VLWNBkzxeM0izmxsJA/s200/Final_Amma.jpg" width="196" /></a></div>
<h3 style="font-family: inherit; font-weight: normal;">
<span style="font-size: x-small;"><i>This recipe was contributed by Dr Kripa who loves to cook. From Indian to Italian she can cook a storm in her kitchen. She tried this recipe from <a href="http://www.cookaz.com/tiramisu-recipes/tiramisu-with-sponge-cake-%28genoise%29-recipe-90.aspx" target="_blank">another website</a> and this is how it came out! </i></span></h3>
<h3 style="font-family: inherit;">
<span style="font-size: small;">Ingredients</span></h3>
<div class="ingredients" style="font-family: inherit;">
<span style="font-size: small;"><b>For the sponge (Genoise) cake</b><br />
3 whole eggs<br />
3 Tbsp granulated sugar<br />
1/3 cup granulated sugar<br />
1 tsp vanilla extract<br />1/2 cup plain flour, sifted<br />
2 Tbsp butter, melted<br /><br /><b>
For the coffee mixture</b></span>
<span style="font-size: small;"><br />
2/3 cup of strong Espresso coffee<br />
1 Tbsp granulated sugar<br />
1/4 cup Marsala wine or brandy<br /><br /><b>
For the Mascarpone cream</b></span>
<span style="font-size: small;"><br />
1/2 pound Mascarpone cheese<br />
1/2 cup superfine (icing) sugar <br />
2 large egg yolks<br />
3 Tbsp Marsala wine, Cognac or Brandy<br /><br /><b>
For the whipped cream</b></span>
<span style="font-size: small;"><br />
1 pint heavy whipping cream<br />
1 Tbsp powdered (icing) sugar<br />
1 Tbsp vanilla extract<br /><br />1 ounce chilled dark chocolate, finely chopped (you can use a food processor)</span>
</div>
<h3 style="font-family: inherit;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhnb-J0FalIhPF-iE-0jJG5rbPghyphenhyphenANLLRlYqFtzioGedwJ8GMQBov8rofUtgVS8g0c33bx_17CAKnAD7atACuUgB9l_f1c3BoH1VFXwbWDNyScvupP8TjE6fF2s5K_EWZz5qmiPXys0/s1600/DSC03362.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: small;">Directions</span></h3>
<span style="font-family: inherit; font-size: small;"><b>To make the Genoise cake</b><br />Preheat
oven to 350° F. Spray a 9 inch diameter round cake pan or 8 inch by 8
inch rectangular cake pan with vegetable oil and lightly dust with cake
flour. Beat the eggs and 1/3 cup of sugar at medium speed in a double
boiler over very hot water, until the mixture is smooth and pale yellow
in color. Add the remaining 3 Tbsp of sugar and beat at high speed until
the mixture reaches a consistency that forms ribbons when poured.
Remove from the heat, stir in the vanilla extract, and slowly fold in
the cake flour. Fold in the melted butter. Pour the mixture into the
prepared pan and bake at 350° F for 30 to 40 minutes <br /><br />Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool. <br /><br /><b>To make the coffee mixture</b><br />Mix
the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar
mixture until only 1/3 cup remains. Add the Marsala wine or brandy and
stir. <br /><br /><b>To make the Mascarpone cream</b><br />In a bowl, beat the
sugar into the Mascarpone cheese until well blended. Add the 2 egg
yolks and Marsala, Cognac or brandy and beat more, until the mixture is
smooth. <br /><br /><b>To prepare the whipped cream</b><br />In a bowl add the
whipping cream, sugar and vanilla essence and stir until ingredients
are blended. Beat the mixture with an electric mixer until glossy and
stiff. <br /><br /><b>Tiramisu Assembly</b><br />Slice the Genoise cake in half, to make two cakes of half the original height. <br /><br />Place
the first slice of the Genoise cake at the bottom of a serving bowl or
pan and sprinkle half of the coffee mixture over it. Spread half of the
Mascarpone creme on the cake, using a spatula. Spread half of the
whipped cream over the Mascarpone cream and sprinkle half of the
chocolate gratings over the whipped cream. <br /><br />Put the second slice
of the Genoise cake on top and repeat the above procedure with the
coffee mixture, Mascarpone, whipped cream and chocolate gratings to
finish the Tiramisu. <br /><br />Cover with plastic wrap and refrigerate for at least 6 hours.</span><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhnb-J0FalIhPF-iE-0jJG5rbPghyphenhyphenANLLRlYqFtzioGedwJ8GMQBov8rofUtgVS8g0c33bx_17CAKnAD7atACuUgB9l_f1c3BoH1VFXwbWDNyScvupP8TjE6fF2s5K_EWZz5qmiPXys0/s1600/DSC03362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhnb-J0FalIhPF-iE-0jJG5rbPghyphenhyphenANLLRlYqFtzioGedwJ8GMQBov8rofUtgVS8g0c33bx_17CAKnAD7atACuUgB9l_f1c3BoH1VFXwbWDNyScvupP8TjE6fF2s5K_EWZz5qmiPXys0/s400/DSC03362.JPG" width="400" /></a></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-43895804487678280422012-06-18T11:34:00.001-04:002012-06-18T11:37:19.907-04:00Pista Ice Cream<i><span style="font-size: x-small;">This recipe is contributed by Aparna Bhave Tawde, an avid cook and mom. </span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6PAG7vDki-0BjMgq4zlysGfjR5n6-2ZD8YUqDPhMLdSvH9MDPGjLzysTmiieedYR2SSGvWpoXYT5Xm-zumV3p15d1S22skzcAyd4PQXw_gc0_sxD_613lSZWGLEO94sLZVHTKWtgSug/s1600/Final_Aparna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6PAG7vDki-0BjMgq4zlysGfjR5n6-2ZD8YUqDPhMLdSvH9MDPGjLzysTmiieedYR2SSGvWpoXYT5Xm-zumV3p15d1S22skzcAyd4PQXw_gc0_sxD_613lSZWGLEO94sLZVHTKWtgSug/s200/Final_Aparna.jpg" width="196" /></a></div>
<br />
<div style="font-family: inherit;">
<span style="font-size: small;"><b><span class="commentbody"><span style="line-height: 115%;">Ingredients</span></span></b></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">1cup
evaporated milk (beaten for 2 min), </span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">1cup condensed milk</span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">6 cardamoms</span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">Half cup
whipping cream</span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">10 pistachios crushed or sliced</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b><span class="commentbody"><span style="line-height: 115%;">Method</span></span></b></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">Mix everything together till
smooth and freeze in individual containers.</span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">Ready in 2 hours! </span></span></div>
<div style="font-family: inherit;">
<span class="commentbody" style="font-size: small;"><span style="line-height: 115%;">Top with few sliced
pistas before serving</span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtbMqSHGKCVh5RDrNnmzFsIMi9srt_ZJhJi25upPbW-NHEm-cBcNWq5o1egoXGLGEMut-Nssx9uHaceDc9qTM01kKLsMwi2uBrVK0x1qAoKtwKqFPipMkuVZMeIvfH7pfW08lrhhONy8/s1600/Pista+Icecream+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtbMqSHGKCVh5RDrNnmzFsIMi9srt_ZJhJi25upPbW-NHEm-cBcNWq5o1egoXGLGEMut-Nssx9uHaceDc9qTM01kKLsMwi2uBrVK0x1qAoKtwKqFPipMkuVZMeIvfH7pfW08lrhhONy8/s400/Pista+Icecream+copy.jpg" width="375" /></a></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-72094417680498653962012-06-18T11:22:00.001-04:002012-06-25T16:02:08.893-04:00Chole<div style="font-family: inherit;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: inherit;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEDrm70-Dwq-bu_fLiYko8emUK3ga_zn6csa4_ufcT8XNsMxkr9fUoMniliWDROFfX77GopMgp6OufcxSBrA_QbYfIQqnJduyCibzo0OfU3CnOyr_PvhT0NvvoHllGrbPBMfBpIuapLE/s1600/Final_Sarika.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEDrm70-Dwq-bu_fLiYko8emUK3ga_zn6csa4_ufcT8XNsMxkr9fUoMniliWDROFfX77GopMgp6OufcxSBrA_QbYfIQqnJduyCibzo0OfU3CnOyr_PvhT0NvvoHllGrbPBMfBpIuapLE/s200/Final_Sarika.jpg" width="196" /></a></div>
<i><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-family: inherit;">This recipe is contributed by Sarika, a loving mom of two whose fun loving attitude is contagious and radiates positivity to everyone she meets.</span></span></span></i><b><span style="font-size: small;"><br /></span></b></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<b><span style="font-size: small;">Ingredients: </span></b></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Kabuli Channas/Garbanzo Beans – 2 c<br />
Water – 8 cups<br />
Tea bags – 2<br />
Black Cardamom – 1<br />
Bay Leaf – 1<br />
Cinnamon Stick – 1″ pc<br />
Salt – to taste<br />
Oil – 1.5 tbsp<br />
Hing/Asafoetida – 1/8 tsp<br />
Crushed Tomatoes – 14.5 oz can/400 gms<br />
Channa/Chole Masala – 1 tbsp<br />
Anardana – 1/2 tsp<br />
Red Chili Powder – 1/2 tsp<br />
Chaat Masala – 1/2 tsp<br />
Amchur/Dry Mango Powder – 1/2 tsp<br />
Onions & Green Chillies – for garnishing</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<b><span style="font-size: small;">Method:</span></b></div>
<div style="font-family: inherit;">
<span style="font-size: small;">1. Soak the Channas overnight.<br />
2. Transfer the Channas and the Water it has been soaking in into the pressure
cooker.<br />
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix<br />
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook
for another 20 min.<br />
5. Once done, allow the pressure to go down and then open.<br />
6. Separate the water and the Channas, do not discard the water.<br />
7. In a pan, heat Oil on medium heat.<br />
8. Once hot, add in the Asafoetida and right after that add in the Crushed
Tomatoes.<br />
9. Cook till the Tomatoes separate from the Oil.<br />
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder
& Anardana Powder.<br />
11. Mix well.<br />
12. Add in the Channas/Chole and mix again.<br />
13. Add in the Water that had been set aside, little at a time.<br />
14. Mix occasionally and cover and allow the channas to cook.<br />
15. Repeat the process till the water is all consumed and the consistency of
the gravy looks good.<br />
16. Garnish with Onions and Green Chillies.<br />
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i5fCDefCzNdCOecgijt8irNbyGsQtPvfkhvSiIrWHMvtBkM9FJ23fNdXiPWDFrgtLUsxlKXuDNePzDeJdbsCVauhj-gjk9HN5lXNJqFlrz-zcqIMeTnZoaFBHKN0mVUvw76bI3eTMHg/s1600/Chola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i5fCDefCzNdCOecgijt8irNbyGsQtPvfkhvSiIrWHMvtBkM9FJ23fNdXiPWDFrgtLUsxlKXuDNePzDeJdbsCVauhj-gjk9HN5lXNJqFlrz-zcqIMeTnZoaFBHKN0mVUvw76bI3eTMHg/s400/Chola.jpg" width="400" /></a></div>
<div style="font-family: inherit;">
<br /></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com1tag:blogger.com,1999:blog-7139721375060659935.post-10045104423892214812012-06-18T10:56:00.002-04:002012-06-18T11:35:48.553-04:00Strawberry Delight<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6PAG7vDki-0BjMgq4zlysGfjR5n6-2ZD8YUqDPhMLdSvH9MDPGjLzysTmiieedYR2SSGvWpoXYT5Xm-zumV3p15d1S22skzcAyd4PQXw_gc0_sxD_613lSZWGLEO94sLZVHTKWtgSug/s1600/Final_Aparna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6PAG7vDki-0BjMgq4zlysGfjR5n6-2ZD8YUqDPhMLdSvH9MDPGjLzysTmiieedYR2SSGvWpoXYT5Xm-zumV3p15d1S22skzcAyd4PQXw_gc0_sxD_613lSZWGLEO94sLZVHTKWtgSug/s200/Final_Aparna.jpg" width="196" /></a></div>
<div style="font-family: inherit;">
<i><span style="font-size: x-small;">This recipe is contributed by Aparna Bhave Tawde, an avid cook and mom. </span></i></div>
<div style="font-family: inherit;">
<i><span style="font-size: x-small;"><br /></span></i></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<i><span style="font-size: x-small;">This
recipe is quick and delicious and also looks colorful and has jello like
consistency. </span></i></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;"><b>Ingredients</b></span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;">Strawberry
Jello -2 packets</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;">1 can
evaporated milk</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;">Some
strawberries for decorative purposes</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;">Whipping
cream for decorative purposes</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;"><b>Method</b></span></div>
<ol style="font-family: inherit;">
<li><span style="font-size: small;">Mix
strawberry jello (2 small packs)as per pack instructions but cool in fridge for
only half hour to 45 min until its cool but not set.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">In a
large bowl, whip 1 can of cold evaporated milk for 5 min</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Add the
cool jello and whip again till it doubles in size this takes about 5-8 min .</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Put back
in fridge till set.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">This takes
probably 3 hrs.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Before
serving top it with sliced strawberries and whipping cream.</span></li>
</ol>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3j_jhML407YTtMV6TshaY6w4TTlHC3oWth2QpB7wBSqii8aE2ZN9NZFgzZ12zTsNpqBIlLz9_XhF9WL98giEk0F6My5N0wEJ8kPbZmeShtg5w1xRkWs0WZS1vklWzTyuIdIyVCoLzGo/s1600/Strawberry+Delight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3j_jhML407YTtMV6TshaY6w4TTlHC3oWth2QpB7wBSqii8aE2ZN9NZFgzZ12zTsNpqBIlLz9_XhF9WL98giEk0F6My5N0wEJ8kPbZmeShtg5w1xRkWs0WZS1vklWzTyuIdIyVCoLzGo/s320/Strawberry+Delight.jpg" title="" width="240" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<br />Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-39675727909777309402012-06-18T09:23:00.003-04:002012-06-18T11:04:41.111-04:00Nolumbu Addai<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHIkr_rVnBTls1vCp5qIAm4AgTBlGsdV4RgZ8GBrVMbaFOVSXAQvDGvAaS2fvtYtO5CTvh-tXO2be6I0tZR0VrQzLrVbMx3ChyphenhyphenADsGW_zTlEdDd9KsK3rAPG15VLWNBkzxeM0izmxsJA/s1600/Final_Amma.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHIkr_rVnBTls1vCp5qIAm4AgTBlGsdV4RgZ8GBrVMbaFOVSXAQvDGvAaS2fvtYtO5CTvh-tXO2be6I0tZR0VrQzLrVbMx3ChyphenhyphenADsGW_zTlEdDd9KsK3rAPG15VLWNBkzxeM0izmxsJA/s200/Final_Amma.jpg" width="196" /></a></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="font-size: x-small;"><i>This dish is contributed by Dr Kripa Narayan. </i></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="font-size: x-small;"><i>Nolumbu
Addai is an important part of the <b>Karadai Nombu</b> festival for the people in
Kerala and Tamil Nadu. On this day a woman prays for the well-being and long
life of her husband in remembrance of the Satyavan-Savithri katha. Both sweet
and salt adai are made on the ocassion and the recipes for these are below. </i></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b><br /></b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Ingredients </b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">1 cup Rice
flour </span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;">1 cup Jaggery</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"> </span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;">2 tsp finely chopped fresh coconut </span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span class="st" style="font-size: small;">Cardamom</span><span style="font-size: small;"> powder- made from 2-3 cardamoms</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;">1 tsp Red Moong Dal whole Channa dal </span><span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0cm;">
<span style="font-size: small;"><b>Method: </b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"></span></div>
<ol style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;">Soak red
moong dal whole,channa dal each 1tsp over night.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Dry roast the rice flour in pan till light brown and keep aside.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Dissolve jaggery in some water, then strain it to remove the stones and
dirt.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Mix water and jaggery to make 2.5 cup of mixture.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Boil this
water-jaggery mixture to elaichi/</span><span class="st" style="font-size: small;">cardamom</span><span style="font-size: small;"> powder,soaked dals and scraped coconut pieces.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Finally reduce heat and
add the rice flour,stirring continuously till it becomes solid.let it cool.</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Oil the
idly plates</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Knead the
dough.take lime sized ball,press it in the idly depression evenly,put a hole in
the center, steam it for 15 to 20 minutes. </span></li>
<li><span style="font-size: small;">Remove it and leave to cool.</span></li>
</ol>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dk4obyWv1W3IUIGTcuFptiFj10lQp309TXfzUxv2pIlmTuP7QfjLHpT3Oj3Hi39GfFiKqrCRAVDqfdaqKRP5jhpPA_zDJOSvtwKwXZav5_HgZ9Rd3kS2DxzrHGRHP59XfFFaJaIoxss/s1600/nolumbu+addai+Main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dk4obyWv1W3IUIGTcuFptiFj10lQp309TXfzUxv2pIlmTuP7QfjLHpT3Oj3Hi39GfFiKqrCRAVDqfdaqKRP5jhpPA_zDJOSvtwKwXZav5_HgZ9Rd3kS2DxzrHGRHP59XfFFaJaIoxss/s400/nolumbu+addai+Main.jpg" width="400" /></a></span></div>
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</div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-69573426040623819952011-08-17T08:50:00.003-04:002011-08-17T09:35:23.017-04:00Mango Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s1600/Final_Kavita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s200/Final_Kavita.jpg" width="196" /></a></div>
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<span style="font-size: x-small;"><i>Contibuted by Kavitha Nakka</i><i>Kavitha is a <span style="font-style: italic;">Mompreneur</span>, the kind who equiped with her vast knowledge of Pearls has established </i><i><a href="http://kavithascollectionofpearls.blogspot.com/">Kavitha's Collection</a> which has the best of India Jewelry and an affordable price. </i></span> <span style="font-size: xx-small;"></span><br />
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<a href="http://4.bp.blogspot.com/-cuIm9vizv-k/Tku42t4pkkI/AAAAAAAAAKc/AUtNrkxkMd0/s1600/mango_rice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-cuIm9vizv-k/Tku42t4pkkI/AAAAAAAAAKc/AUtNrkxkMd0/s400/mango_rice.jpg" width="400" /></a></div>
<div style="color: #b45f06;">
<b><i>Ingredients:</i></b></div>
Raw mango: 1 nos (medium size)<br />
Onion: finely chopped: 2 nos (medium size)<br />
Roasted Peanuts: 1/2 cup<br />
Cooked rice: 4 cups or rice required for two people<br />
turmeric powder: 1/2 tsp<br />
Mustard seeds: 2 tsp<br />
channa dal: 2 tsp<br />
Ginger:1/2 inch: finely chopped<br />
coriander leaves: for garnish<br />
Green chillies: finely chopped: according to taste<br />
salt: according to taste<br />
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<div style="color: #b45f06;">
<b><i>Method:</i></b></div>
1. Wash and grate the mango and keep aside.<br />
2. Heat oil in a kadai, add the mustard seeds, channa dal and saute till
the mustard seeds splutter and channa dal becomes brown…<br />
3. Add the onions, green chillies and ginger and saute till the onions turn pink in colour.<br />
4. Add the grated mango, turmeric powder and saute till the mango is cooked nicely.<br />
5. Once the mango is cooked, add the roasted peanuts, salt and rice & mix well…<br />
6. Cook on sim flame for another 1 min…<br />
7. Garnish with coriander leaves and serve hot…<br />
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<span style="font-size: xx-small;"><br /></span>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com2tag:blogger.com,1999:blog-7139721375060659935.post-23151840523936078952011-08-17T08:39:00.003-04:002011-08-17T08:39:45.316-04:00Bread Barfi<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s1600/Poonam.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s200/Poonam.jpg" width="196" /></a></div>
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<span style="font-size: x-small;"><i>Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>.
Her passion lies in her uncanny knack of getting both her passion right
to a T. Good food and awesome paintings are what you find at her
place. </i></span></div>
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<a href="http://4.bp.blogspot.com/-fBLCisDaIJM/TkuzFalYRnI/AAAAAAAAAKA/2nMsipP6R18/s1600/rose-barfi-1379.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-fBLCisDaIJM/TkuzFalYRnI/AAAAAAAAAKA/2nMsipP6R18/s320/rose-barfi-1379.jpg" width="297" /></a><span style="font-size: small;"><i style="background-color: white;"><b>Ingredients :</b></i></span></div>
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<h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal; text-align: left;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}">2 cups soft breadcrumbs<br />1 cup milk<br />1 grated coconut<br />1 cup sugar<br />4 table spoons oil<br />pink color as required<br />2 or 3 drops rose essence<br />8 to 10 chooped cashewnuts</span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal; text-align: left;">
<b><span style="font-size: small;"><i style="color: #b45f06;">Method :</i></span></b></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal; text-align: left;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}">Soak bread crumbs in milk for about 10 minutes.<br /> Combine coconut and sugar, stir over a low fire till the sugar melts.<br /> Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).<br /> Add oil and continue stirring till the mixture leaves the sides of the pan.<br /> Add coloring, essence and cashewnuts and mix well till the color is evenly blended.<br /> Turn the mixture onto a greased tray and spread it evenly.<br /> Allow it to cool and then cut into desired shapes.<br /> Makes 22 pieces (2"x1").</span></span><span class="messageBody" data-ft="{"type":3}"></span></h6>
<i style="background-color: white;"> </i><span style="font-size: x-small;"><i> </i></span></div>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-31258547360939616932011-08-17T08:35:00.004-04:002011-08-17T08:35:47.486-04:00We liked and Shared: Pink Almond Spekulatius Barfi<i style="color: #b45f06;"><b>We liked and Shared</b></i> are posts from other blogs that we found very innovative and wanted to share with you all so for this week we pick: a unique recipe taken from the Blog: <a href="http://www.whatsforlunchhoney.net/2009/11/bollywood-cooking-assortment-of-burfi.html">Whats For Lunch Honey </a>by Mowie.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9cM8QgvQhkM/Tkux1lA0LuI/AAAAAAAAAKA/hVNjBQ3MUHs/s1600/Burfi+Tray_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9cM8QgvQhkM/Tkux1lA0LuI/AAAAAAAAAKA/hVNjBQ3MUHs/s400/Burfi+Tray_thumb.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pink Almond Spekulatius Barfi </td></tr>
</tbody></table>
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<strong><i style="color: #b45f06;">Ingredients </i><br />
</strong><br />
200ml sweetened condensed milk (you can make this
yourself by boiling down 400ml of milk with 150g sugar for 30 minutes,
stirring constantly, or you could just buy the ready made version) <br />
100g butter <br />
450g finely chopped almonds (you can also use pistachios or a combination of the two) <br />
1tsp ground ginger <br />
1tsp ground cinnamon <br />
1tsp ground cardamom <br />
[optional] 2tsps natural pink food colouring (for this recipe I used organic beetroot juice)<br />
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<div style="color: #b45f06;">
<i><strong>Method</strong></i></div>
<ol>
<li>Heat condensed milk in a large, deep pot on a medium to high heat, stirring constantly to make sure it doesn't burn. <br />
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</li>
<li>Add the butter, colouring and spices, and keep stirring. <br />
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</li>
<li>Add the almonds and stir until the mixture forms a ball in the pan.
If the mixture is still too liquid or sticky, add more almonds. <br />
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</li>
<li>Plate the mixture into dessert dishes. <br />
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</li>
<li>Refrigerate and serve cold with sprinkled almonds or pistachios. The colder the burfi, the better it tastes! </li>
</ol>
<b><i><strong style="color: #b45f06;">Note</strong><span style="color: #b45f06;">: </span></i></b>If using pistachios, you might want to
consider leaving out the food colouring as the nuts will naturally turn
the burfi green. <br />
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-3327186146175520862011-08-17T08:28:00.000-04:002011-08-17T08:28:40.366-04:00Vermicelli Kheer<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s1600/Poonam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s200/Poonam.jpg" width="196" /></a></div>
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<i><span style="font-size: xx-small;"><span style="font-size: x-small;">Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>. </span></span></i><br />
<i><span style="font-size: xx-small;"><span style="font-size: x-small;">Her passion lies in her uncanny knack of getting both her passion right
to a T. Good food and awesome paintings are what you find at her
place. </span></span></i><br />
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<a href="http://2.bp.blogspot.com/-2eMWToG6q9w/Tkux4DpWVeI/AAAAAAAAAKA/gsn47W3NfMs/s1600/Kheer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2eMWToG6q9w/Tkux4DpWVeI/AAAAAAAAAKA/gsn47W3NfMs/s320/Kheer.jpg" width="274" /></a></div>
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<span class="messageBody" data-ft="{"type":3}"><span style="font-size: small;"><i><span style="color: #b45f06;">Ingredients</span></i></span><br /><span style="font-size: small;"><span style="font-weight: normal;">1cup Roasted Vermacili</span><br style="font-weight: normal;" /><span style="font-weight: normal;">1.5 liter Milk</span><br style="font-weight: normal;" /><span style="font-weight: normal;">½ tsp. Cardamom Powder</span><br style="font-weight: normal;" /><span style="font-weight: normal;">½ tsp. Saffron</span><br style="font-weight: normal;" /><span style="font-weight: normal;">Dry fruit and resins</span></span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1}">
<span class="messageBody" data-ft="{"type":3}"><span style="font-size: small;"><i><span style="color: #b45f06;">Method</span></i></span><br /><span style="font-size: small; font-weight: normal;">Boil
the milk in a broad mouth pan add the roasted Vermicelli and sugar to
taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add
cardamom and saffron to the thick vermacelli and milk mixture Garnish
with soaked almonds and resins.</span></span><i><span style="font-size: xx-small;"><span style="font-size: x-small;"> </span></span></i></h6>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-1985388384655758722011-08-17T08:15:00.006-04:002013-08-21T08:47:10.750-04:00Vegetarian Spinach Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s1600/Poonam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-a-Wn7EjZbfs/TkMXDbwOyaI/AAAAAAAAAGQ/f9pGBTvlO-Y/s200/Poonam.jpg" width="196" /></a></div>
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<i><span style="font-size: xx-small;"><span style="font-size: x-small;"> <span style="font-size: small;">Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>.
Her passion lies in her uncanny knack of getting both her passion right
to a T. Good food and awesome paintings are what you find at her
place. </span></span></span></i><br />
<i><span style="font-size: xx-small;"><br /></span></i>
<div class="" style="clear: both; text-align: left;">
<span style="color: #b45f06; font-size: small;"><i style="background-color: white;"><b>Ingredients :</b></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p67-J9TRPQI/Tkutk55-AlI/AAAAAAAAAKA/rAlzUdRJgGA/s1600/vegetarian-spinach-lasagna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-p67-J9TRPQI/Tkutk55-AlI/AAAAAAAAAKA/rAlzUdRJgGA/s320/vegetarian-spinach-lasagna.jpg" width="320" /></a></div>
<h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;">
<span style="font-size: small;"><i style="background-color: white;"> </i><span class="messageBody" data-ft="{"type":3}">1 (12 oz.) pkg. lasagna noodles<br />1 (10 or 12 oz.) pkg. frozen spinach, thawed<br />2 med. onions<br />8 or 12 oz. crushed tomatoes<br />12 oz. Mozzarella cheese<br />8 to 12 oz. Romano cheese<br />2 tbsp. olive oil<br />12 or 16 oz. mushrooms<br />1 green pepper<br />Salt & pepper to taste<br />12 oz. sharp cheese</span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1}">
<span style="font-size: small;"><i style="color: #b45f06;"><b>Method :</b></i></span><span class="messageBody" data-ft="{"type":3}"><br /><span style="font-size: small;"><span style="font-weight: normal;">Bring
large pan of water to boil and add the oil. Add noodles one at a time.
Return to boil, turn heat down to medium for slow boil and cook until
done. When cooked, drain and fill the pan with cold water and set aside.</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">Grate
all the cheeses. Finely chop onion, peppers and mushrooms. In large
frying pan, heat a little oil and cook onions until translucent. Add
peppers and continue cooking for 2 or 3 minutes. Add mushrooms and
continue cooking until most of juice is gone. Add thawed spinach and
stir thoroughly. Add salt, pepper and herbs to taste. Oregano and thyme
are good, but you can add your favorites. Add tomatoes and heat
thoroughly.</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">Preheat oven to 375 degrees. In a rectangular
casserole dish, arrange sauce, noodles and cheeses as follows: layer of
sauce, layer of cheese, layer of noodles. Repeat layering until all
ingredients are used -- saving some cheese for top. Cook in oven until
top starts to brown -- about 30 minutes.</span></span></span><span style="font-size: small;"><i style="color: #b45f06;"><b></b></i></span><span class="messageBody" data-ft="{"type":3}"></span></h6>
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Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-62045591796745439972011-08-10T19:05:00.007-04:002011-08-10T19:21:43.491-04:00Spicy Tofu Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMwtdjP-iABApaxKdiyuSkTMvOsvxFBVbNc5sYqeNNZwoGETxU2BJAdfiNbxo4bLb-I0NEsE7tnQehDaXg7gpIhTQXfxiIYaW8oMH1GYcQ7dy7QOFalSPiPGlpEuumMfaRWsPoQ88Oqo/s1600/Poonam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMwtdjP-iABApaxKdiyuSkTMvOsvxFBVbNc5sYqeNNZwoGETxU2BJAdfiNbxo4bLb-I0NEsE7tnQehDaXg7gpIhTQXfxiIYaW8oMH1GYcQ7dy7QOFalSPiPGlpEuumMfaRWsPoQ88Oqo/s200/Poonam.jpg" width="196" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<i><span style="font-size: x-small;">Poonam is a teacher and an artist who makes as delicious food as she makes <a href="https://www.facebook.com/media/set/?set=a.478315571356.297091.593391356&type=1">beautiful paintings</a>. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. </span></i></div>
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<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dZA21pxr9cSlY0TQDXNJQV70kdf4V__ita5SjBwCsaM-bnL33FPZyk29uNa5f7Sqbl5LPB_OUnd-Y1yHfluvJn7PJcfaF9I8MrB03nnKUQhqlHs_zBjmerkHFfwTOyhbqjJfftGSLIw/s1600/wrap.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i style="background-color: white;"><b>Ingredients :</b></i></div>
1. one medium onion finely chopped<br />
2. 1tsp ginger minced<br />
3. 2 clove garlic minced<br />
4. 2 green chilies finely chopped<br />
5. 8oz firm tofu ,crumbled <br />
6.8oz can water chestnuts, drained and chopped <br />
7. 3 tb sp soy sauce<br />
8. sweet chili sauce <br />
9. 1 head iceberg lettuce <br />
10. 1 large carrot grated<br />
11. half cup peanut coarsely grounded<br />
12. half cup chopped green onion</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx7lJ5XEWZsSwmlSf0V3bXJHIrQmHeYLSBr6o2LtzHkQ05l-4HtUnWvJ_b4ziQnhZrAaw0tmvMJSgW3DqTFhbuxNPaf2vHUxROP_PBTW2zkrB8NnsXpB45-y6vQT2qU4O8vLY3v36inQ/s1600/SpicyTofuLettuceWraps.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx7lJ5XEWZsSwmlSf0V3bXJHIrQmHeYLSBr6o2LtzHkQ05l-4HtUnWvJ_b4ziQnhZrAaw0tmvMJSgW3DqTFhbuxNPaf2vHUxROP_PBTW2zkrB8NnsXpB45-y6vQT2qU4O8vLY3v36inQ/s400/SpicyTofuLettuceWraps.JPG" width="400" /></a>
<i style="color: #b45f06;"><b>Method :</b></i><br />
To make filling. Heat oil in a large skillet, over medium heat. Add
onion, ginger,clove and cook for 5 min. Add tofu ,chestnut and cook for 5
min.Add green chilies, salt,soy sauce ,salt and sweet chili sauce.
Transfer to a serving bowl.<br />
Place lettuce leaves on platter .Wrap tofu mixture in lettuce leaf and garnish with carrot,green onion and crushed peanuts.<br />
Shouldbe wrapped at time of eating not before .
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-76237086972158768912011-05-09T10:12:00.003-04:002011-08-18T09:07:59.879-04:00Egg Curry with Tamarind<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s1600/Final_Kavita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s200/Final_Kavita.jpg" width="196" /></a></div>
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<span style="font-size: x-small;"><i>Contibuted by Kavitha Nakka</i><i>Kavitha is a <span style="font-style: italic;">Mompreneur</span>, the kind who equiped with her vast knowledge of Pearls has established </i><i><a href="http://kavithascollectionofpearls.blogspot.com/">Kavitha's Collection</a> which has the best of India Jewelry and an affordable price. </i></span> <span style="font-size: xx-small;"><br />
</span><span style="font-size: small;"><br />
</span></div>
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<span style="font-size: small;">This <i>egg curry</i> features a sauce which is typical of the masalas in South India. It uses <i>tamarind</i>, curry leaves and other savoury spices</span></div>
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<span style="font-size: small;"><b>Ingredients:</b></span></div>
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<a href="http://4.bp.blogspot.com/-3lwuIWvxY2Q/TkMYzL-T6iI/AAAAAAAAAHM/GSdcfrKotp4/s1600/IMG_1037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3lwuIWvxY2Q/TkMYzL-T6iI/AAAAAAAAAHM/GSdcfrKotp4/s320/IMG_1037.JPG" width="239" /></a></div>
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<span style="font-size: small;">6 Eggs<br />
1 Golf Ball Sized (1-1 1/2 Inch Round) Tamarind<br />
1 Tablespoon Oil<br />
8 Curry Leaves</span></div>
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<span style="font-size: small;">Red Chilli Powder</span></div>
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<span style="font-size: small;">A Pinch Of Asafoetida Or Heeng<br />
1/4 Tsp Fenugreek Or<i> </i><i><span style="font-style: normal;">Methi Seeds</span></i><i></i></span></div>
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<span style="font-size: small;">1/2 Tsp Cumin Seeds Or Zeera<br />
1/2 Tsp Urad Dal </span></div>
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<span style="font-size: small;">Til or </span><span style="font-size: small;"><span class="med1">sesame seed</span></span><span style="font-size: small;">2 Onion <br />
2 Chili, Chopped (Optional)<br />
1/2 Tsp Garlic Paste <br />
1/2 – 3/4 Cup Water (Hot)<br />
1/2 Tsp Turmeric<br />
Salt And Pepper To Taste</span></div>
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<span style="font-size: small;"><b><span style="color: #b45f06;">Procedure:</span></b></span></div>
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<span style="font-size: small;"><i>Before we start making the curry – boil eggs, chop onions into squares and roast til or <span class="med1">sesame seed</span></i></span> </div>
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<li><span style="font-size: small;">Put oil in the pan</span></li>
<li><span style="font-size: small;">Add green chillies, cumin seeds, methi seeds and the mustard seeds (rai)</span></li>
<li><span style="font-size: small;">Fry the onion</span></li>
<li><span style="font-size: small;">Add the crushed garlic, turmeric powder</span></li>
<li><span style="font-size: small;">Add the tamarind water</span></li>
<li><span style="font-size: small;">After a while add the chilli powder and let it roast for a while</span></li>
<li><span style="font-size: small;">Add the roasted til or <span class="med1">sesame seed, this makes the Curry water thick</span><span class="med1"> </span></span></li>
<li><span style="font-size: small;"><span class="med1">Add the eggs and bring it to boil</span></span></li>
</ul>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span class="med1"> </span>Serve with plain rice or chapatti<span class="med1"></span></span> </div>
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Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com2tag:blogger.com,1999:blog-7139721375060659935.post-41052573214468481312011-04-12T21:03:00.007-04:002011-04-12T21:51:39.031-04:00Bhagara Baigan<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/yye6gqPM7YM?feature=player_embedded' frameborder='0'></iframe> </span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: right;"><span style="font-size: x-small;"><i>Contributed By Dr Kripa Narayan</i></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: right;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; color: #b45f06; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b>About Bhagara Baigan:</b></span></div><div class="separator" style="clear: both; color: #b45f06; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">This popular Hyderabadi?Andhra recipe, has the tiny eggplants slit and stuffed with spiced sesame and coconut mixture cooked in a tangy tamarind gravy. For all those vegetarian lovers ,this goes well the Hyderabadi Biriyani. </span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal;"><span style="font-size: small;"><b><span style="color: #b45f06;">Ingredients (for stuffing)</span></b></span><span style="color: #b45f06; font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal;"><span style="font-size: small;"><b><span style="color: #b45f06;">Stuffing</span></b></span><span style="color: #b45f06; font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;"> 400 gms small purple Brinjal or eggplant (slit length wise into 4 parts leaving the base intact)</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">(¼ cup) 50 gms chanadal</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">(</span><span style="font-size: small;">2/3</span><span style="font-size: small;"> cup) 100 gms ground nuts</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">(</span><span style="font-size: small;">1/3</span><span style="font-size: small;"> cup) 50 gms sesame seeds</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">(1 cup) 120 gms grated coconut</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">(1/3 cup) 20 gms coriander seeds</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">1 tsp. Jeera</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">½ tsp Fenugreek Seeds (methi)</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">8 red chillies</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Salt (according to your taste)</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">50 ml oil</span></li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><ul type="circle"><span style="font-size: small;"> </span></ul></ul><span style="font-size: small;"><br style="font-family: Arial,Helvetica,sans-serif;" /></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b><span style="color: #b45f06;">Steps</span></b></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Roast all ingredients separately until a nice aroma arises.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Grind ingredients together.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Stuff the Brinjals with the masala.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">Fry Brinjals on low heat until they are soft.</span></li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><ul type="circle"></ul></ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal;"><span style="font-size: small;"><b><span style="color: #b45f06;">Ingredients (for gravy)</span></b></span><span style="color: #b45f06; font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal;"><span style="font-size: small;"><b><span style="color: #b45f06;">Gravy</span></b></span><span style="color: #b45f06; font-size: small;"> </span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;"> 1 tsp mustard</span></li>
<li><span style="font-size: small;">Few curry leaves</span></li>
<li><span style="font-size: small;">1 lime sized ball of a tamarind, make juice from that</span></li>
<li><span style="font-size: small;">¾ cup chopped onion</span></li>
<li><span style="font-size: small;"> 1 ½ tsp ginger garlic paste</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;"> Pinch of turmeric</span></li>
<li><span style="font-size: small;">1 tsp chilli powder</span></li>
<li><span style="font-size: small;">2 tsp Coriander powder</span></li>
<li><span style="font-size: small;">Salt (according to your taste)</span></li>
<li><span style="font-size: small;"> ½ tsp jaggery</span></li>
<li><span style="font-size: small;">Fresh Dhaniya/Coriander leaves</span></li>
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</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal;"><span style="font-size: small;"><b><span style="color: #b45f06;">Steps for gravy</span></b></span><span style="color: #b45f06; font-size: small;"> </span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Heat oil in a pan and add mustard. </span></li>
<li><span style="font-size: small;">Add curry leaves & fry them. </span></li>
<li><span style="font-size: small;">Add ginger paste, garlic ginger paste, chopped onions. </span></li>
<li><span style="font-size: small;"> Fry until golden brown.</span></li>
<li><span style="font-size: small;">Add tamarind juice & all 3 powders. </span></li>
<li><span style="font-size: small;">Mix the remaining ground masala. </span></li>
<li><span style="font-size: small;">Boil water until the oil is separated or gravy consistency is reached. </span></li>
<li><span style="font-size: small;">Add fried Brinjals/eggplant and let them simmer on low heat. </span></li>
<li><span style="font-size: small;">Turning the Brinjals until they are cooked. </span></li>
<li><span style="font-size: small;">Garnish with coriander. </span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"></div>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-22170084632385289022011-04-10T00:28:00.012-04:002011-08-18T09:08:59.313-04:00Chilli Paneer/Tofu<div style="font-family: Arial,Helvetica,sans-serif; text-align: right;">
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<a href="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s1600/Final_Kavita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-f7kfRfs_VnY/TkMXDKfGMZI/AAAAAAAAAGM/NJ_L1R0AhJ4/s200/Final_Kavita.jpg" width="196" /></a></div>
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<span style="font-size: x-small;"><i>Contibuted by Kavitha Nakka</i></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: x-small;"><i>Kavitha is a <span style="font-style: italic;">Mompreneur</span>, the kind who equiped with her vast knowledge of Pearls has established</i></span><br />
<span style="font-size: x-small;"><i> <a href="http://kavithascollectionofpearls.blogspot.com/">Kavitha's Collection</a> which has the best of India Jewelry and an affordable price. </i></span> <br />
<span style="font-size: x-small;"><br />
</span><br />
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<span style="font-size: small;"><b><span style="line-height: 115%;">Ingredients:</span></b></span></div>
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<a href="http://2.bp.blogspot.com/-oMPyfAnpbXM/TkMW63-VGvI/AAAAAAAAAGE/j5Mhos6KxK4/s1600/Paneer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-oMPyfAnpbXM/TkMW63-VGvI/AAAAAAAAAGE/j5Mhos6KxK4/s320/Paneer.jpg" width="320" /></a></div>
<span style="font-size: small;"></span><span style="font-size: small; line-height: 115%;"><br />
1/2 carrot<br />
1/4 green pepper<br />
1/4 red pepper<br />
1/4 yellow pepper<br />
1 small red onion<br />
150gm Paneer/Tofu</span></div>
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<span style="font-size: small; line-height: 115%;"> 3 cloves garlic</span><br />
<span style="font-size: small; line-height: 115%;"> 2 oz. ginger</span><br />
<span style="font-size: small; line-height: 115%;"> 1 tbs veg oil</span><br />
<span style="font-size: small; line-height: 115%;"> 4 tbs Soya Sauce</span><br />
<span style="font-size: small; line-height: 115%;"> 5 tbs tomatoes sauce or ketchup</span><br />
<span style="font-size: small; line-height: 115%;"> 3 tbs white vinegar</span><br />
<span style="font-size: small; line-height: 115%;"> salt, black pepper powder, finely chopped green chillies as per taste</span><br />
<span style="font-size: small; line-height: 115%;"> coriander and green onion for garnish</span><br />
<span style="font-size: small; line-height: 115%;"> </span></div>
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<span style="font-size: small; line-height: 115%;"><b style="color: #b45f06;">Procedure:</b><br />
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<li><span style="font-size: small; line-height: 115%;">In hot pan add oil, let the oil get hot, add ginger, garlic</span></li>
<li><span style="font-size: small; line-height: 115%;">Immediately add carrots, peppers, onions ,sauté' on high heat</span></li>
<li><span style="font-size: small; line-height: 115%;">Aadd soya sauce, tomatoes sauce and vinegar ,add 1/4 cup of water if needed.</span></li>
<li><span style="font-size: small; line-height: 115%;">Add salt, black pepper and fine chopped chillies per taste</span></li>
<li><span style="font-size: small; line-height: 115%;">Add paneer cook for 3 to 5 minutes top with garnish with coriander and green onions</span></li>
</ul>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-60366806731373445822011-04-08T09:51:00.012-04:002011-08-18T09:09:44.316-04:00Sago Surprise<div style="color: #b45f06;">
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<b style="color: #b45f06;"> SAGO SURPRISE</b></div>
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<a href="http://1.bp.blogspot.com/-eeW8iFWofk4/TkMXDmoOqQI/AAAAAAAAAGU/4MHIwo8aA78/s1600/Final_Deepti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-eeW8iFWofk4/TkMXDmoOqQI/AAAAAAAAAGU/4MHIwo8aA78/s200/Final_Deepti.jpg" width="200" /></a></div>
<span style="font-size: x-small;"><i>- Contributed by Chef Deepti Batra Paul.</i></span></div>
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<div style="font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: x-small;"><i>Chef Paul is a South Asian Cuisine Consultant</i></span><br />
<span style="font-size: x-small;"><i>and Writer, her weekly recipes </i></span><br />
<span style="font-size: x-small;"><i>can be seen in South Asian Focus Newspaper.</i></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: x-small;"><i><a href="mailto:gourmetkendraa@gmail.com">Email </a> <a href="http://www.gourmetkendraa.com/" rel="nofollow" target="_blank">www.gourmetkendraa.com</a></i></span></div>
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<span style="font-size: small;"><b style="color: #b45f06;">Ingredients</b></span></div>
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<span style="font-size: small;">1 cup sago (sabudana) </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhpHUy1zf1FaLq5tziT0ixxhfa59Msj1QIbw5qz1UwRMqZf632PfL6GhRu0dRj6iWCb1_re3_UyoyaDH9jEV50kgG-g4NpH7q_QdaoiUcTQWj4Ezr2e8vlFOQ1ik8vyXohmqoGCPkdgY/s1600/sago2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhpHUy1zf1FaLq5tziT0ixxhfa59Msj1QIbw5qz1UwRMqZf632PfL6GhRu0dRj6iWCb1_re3_UyoyaDH9jEV50kgG-g4NpH7q_QdaoiUcTQWj4Ezr2e8vlFOQ1ik8vyXohmqoGCPkdgY/s400/sago2.jpg" width="400" /></a>2 medium potatoes, boiled & mashed </span></div>
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<span style="font-size: small;">¼ teaspoon red chilli powder</span></div>
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<span style="font-size: small;">Salt to taste (preferably sendha namak)</span></div>
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<span style="font-size: small;">½ cup grated cottage cheese (paneer) </span></div>
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<span style="font-size: small;">1 tablespoon cashewnuts, chopped</span></div>
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<span style="font-size: small;">1 tablespoon raisins, chopped</span></div>
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<span style="font-size: small;">1 tablespoon roasted peanuts, coarsely ground </span></div>
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<span style="font-size: small;">1 green chilli, chopped </span></div>
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<span style="font-size: small;">1 tablespoon chopped fresh coriander leaves </span></div>
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<span style="font-size: small;">1 tablespoon lime juice </span></div>
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<span style="font-size: small;">Refined oil to deep fry</span></div>
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<span style="font-size: small;"><b style="color: #b45f06;">Method</b></span></div>
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<ul style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;"> Soak sago in enough water to cover it, for about two hours. Drain off excess water. </span></li>
<li><span style="font-size: small;"> Mix together sago, potatoes, red chilli powder and salt. Set aside.</span></li>
<li><span style="font-size: small;"> To make stuffing, mix together cottage cheese, cashew nuts, raisins, peanuts, green chilli, coriander leaves, and lime juice. Mix thoroughly and adjust seasoning. </span></li>
<li><span style="font-size: small;">Divide sago and potato mixture into twelve small balls. Flatten between palms of your hands and press to create small cavity.</span></li>
<li><span style="font-size: small;">Stuff grated cottage cheese mixture and cover with remaining sago and potato mix, per ball. Repeat the same with remaining ingredients. </span></li>
<li><span style="font-size: small;">Heat sufficient oil in a kadai or heavy bottom pan and deep fry vadas in hot oil till golden brown.</span></li>
<li><span style="font-size: small;">Drain and remove onto a kitchen paper- towel, to absorb excess oil. Serve hot.</span></li>
</ul>
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<a href="http://www.gourmetkendraa.com/" rel="nofollow" target="_blank"></a>Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-75857808573118069932011-04-08T01:47:00.007-04:002011-08-10T20:00:11.795-04:00Pani Puri<div class="MsoNormal" style="color: #b45f06; text-align: center;">
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<i><span lang="EN-US" style="font-size: x-small; font-weight: normal;">- Contributed by Sharanya</span></i></h3>
<h3 align="right" style="color: #666666; font-family: Arial,Helvetica,sans-serif; text-align: right;">
<i><span style="font-size: x-small; font-weight: normal;">Sharanya is a cook-from-the-heart, no-recipe-needed chef at home. She thrives on experimenting in her kitchen, and really enjoys feeding her creations to friends and family whether they like it or not.</span><span lang="EN-US" style="font-size: x-small; font-weight: normal;"> </span></i></h3>
<h3 align="right" style="color: #666666; font-family: Arial,Helvetica,sans-serif; text-align: right;">
<a href="http://spiceisright.blogspot.com/"><i><span lang="EN-US" style="font-size: x-small; font-weight: normal;">Her Blog </span></i></a></h3>
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<u><i><b><span lang="EN-US" style="font-family: "Arial","sans-serif";">About Pani Puri</span></b></i></u></div>
<span lang="EN-US" style="font-family: "Arial","sans-serif";">The golgappa also known as panipuri, Pani Ke Batashe, phuchka or gup chup.</span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif";">Pani Puri is the most popular snack in North India.</span></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">Ingredients</span></i></b></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">For the Pani:</span></i></b></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz8HFiGa7W3eLVgubfmhZsxcdJKjhhXJ8fwynls_Dbv31LQum0qFDpyr3Bp0OHmpNGwed7CysuQkPsBpX_lejKbwPXUO7phsOBmzlxDL52Cv5dNDr8COxtpBGYvhSdf1tYKnHGzlfVSU/s1600/pp.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz8HFiGa7W3eLVgubfmhZsxcdJKjhhXJ8fwynls_Dbv31LQum0qFDpyr3Bp0OHmpNGwed7CysuQkPsBpX_lejKbwPXUO7phsOBmzlxDL52Cv5dNDr8COxtpBGYvhSdf1tYKnHGzlfVSU/s400/pp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pani Puri</td></tr>
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<span lang="EN-US" style="font-family: "Arial","sans-serif";">2 cups of washed coriander leaves<br />
1 cup of washed mint leaves<br />
4 green chilies (or according to required spice level)<br />
2 tbsp tamarind pulp<br />
1 in piece of ginger<br />
1 tsp black salt</span><br />
<span lang="EN-US" style="font-family: "Arial","sans-serif";"> Salt to taste</span><br />
<span lang="EN-US" style="font-family: "Arial","sans-serif";"> Water, about 5 cups</span></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">For the filling: </span></i></b></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif";">1 cup pigeon peas<br />
salt to taste</span><br />
<span lang="EN-US" style="font-family: "Arial","sans-serif";"> water, a few tbsps</span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif";">About 30-40 puris</span></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">Preparation</span></i></b></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">Pani:</span></i></b></div>
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<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">Add coriander leaves, mint leaves, green chilies, tamarind pulp ginger and black salt with a splash of water to a blender jar and process into a smooth paste. This is the concentrate for the pani.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">Transfer to a large mixing bowl that can hold a large amount of water. Dilute with water till the pani is at your desired consistency. Usually this amount of concentrate will take about 5 cups of water. Add salt to taste (approx 1/3 tsp per cup of water). Refrigerate before serving</span></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">Filling:</span></i></b><br />
<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";"> </span></i></b> <br />
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<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">Soak the pigeon peas in water for about 4 hours (or overnight) and pressure cook in just enough water to cover. The peas should hold their shape after cooking. </span></div>
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<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">Add salt to taste and a few tbsp of water if the mixture is too dry.</span></div>
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<b><i><span lang="EN-US" style="font-family: "Arial","sans-serif";">Assembly:</span></i></b></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;">
<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">If the puris are slightly limp, put them in the microwave oven for about 30 secs to crisp them up.</span></div>
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<span lang="EN-US" style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif";">Crack open the top of one puri, and spoon in 1 tbsp of warm filling. Dunk the puri into the cold pani and stuff it in your mouth.</span></div>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-59825820689159610802011-04-07T17:26:00.016-04:002011-08-18T10:47:17.109-04:00Bread Idli<div style="color: #b45f06;">
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<span style="font-size: x-small;"><i>DN is the founder of Desi Diva's Delicious Delights(D4) her desire to add more to her kitchen recipes brought about D4, where women collaborate and make new recipes and exchange ideas and tips!</i></span></div>
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<span style="font-size: medium;"><b><i><u>About Bread Idli:</u></i></b></span></div>
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Bread Idli is a yummy snack you can easily put together when in a hurry. Its healthy with a lot of vegetables in it and lets not forget how tasty it can be!<br />
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<b><i><u>Recipe and Ingredients:</u></i></b><br />
<b><i><u><br />
</u></i></b></div>
White Bread<br />
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<a href="http://2.bp.blogspot.com/-aNGkUf9thso/TkMW4hGzwEI/AAAAAAAAAGA/vZG0OM8Y8tI/s1600/Bread+idli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-aNGkUf9thso/TkMW4hGzwEI/AAAAAAAAAGA/vZG0OM8Y8tI/s320/Bread+idli.jpg" width="320" /></a></div>
Potatoes -Boiled<br />
Capsicum/ Peppers- Green, Yellow and Red as per your choice<br />
Carrot<br />
Cabbage<br />
Onion<br />
Beans<br />
Paneer<br />
Corn/ Boiled Peas<br />
Salt to taste<br />
Black Pepper to taste<br />
Mustard seeds/Rai<br />
Zeera/Cumin<br />
Yogurt<br />
Curry Patta<br />
Coriander<br />
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<u><b><i>Procedure:</i></b></u> </div>
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<i><b>Step 1: </b></i><i><b>Filling for Idli </b></i></div>
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<ul>
<li>2 tsp Oil in Pan </li>
<li>Add 1/2 tsp zeera on turning golden</li>
<li>Add the beans</li>
<li>Add all the other vegetable ( Some vegetables need boiling, please boil them before hand like peas, carrot etc- Cabbage, and Peppers can be placed without any boiling) Choose the vegetables of your choice </li>
<li>Add one mashed potato</li>
<li>Add Salt and Black Pepper</li>
</ul>
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<i><b>Step 2</b></i></div>
<ul>
<li>Boiled Potatoes should be mashed</li>
<li>Add black pepper and Salt to this</li>
</ul>
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<i style="color: #b45f06;"><b>Step3</b></i><br />
<ul>
<li>In 1/2 tsp of oil add Rai and Curry Patta when warm. </li>
<li>Add this Chowk to the yogurt and mix well.</li>
</ul>
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<i><b>Step 4</b></i> </div>
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<ul>
<li> When all of the first 3 steps are done we can proceed to the arrangement.</li>
<li>Cut all the bread slices into round shape with a bowl. </li>
<li>Soak the bread into the yogurt mixture and squeeze the excess yogurt out</li>
<li>Holding bread in your palm fill it with the Vegetable mix and then cover it with the mashed potatoes</li>
<li>Place it in the pan with the potato side in on the pan</li>
<li>Make a few and cover it for a few minutes till the potato is crisp</li>
<li>Don't flip the idli.</li>
<li> </li>
</ul>
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<i><b>Step5</b></i></div>
<ul>
<li>Plate the idli and garnish it with Corriander</li>
<li>Best with Green Chatni</li>
</ul>
Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com0tag:blogger.com,1999:blog-7139721375060659935.post-4134350367181180702010-08-19T11:37:00.008-04:002011-08-10T20:02:02.541-04:00Lemon Rice<div style="color: #b45f06;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DONf9RYzp2IRz1OF5wUUTurgRMqZTwJSpUWkHXV5pPWQ7mrtoNubh2OASdic4clwkdfowKky5sx-g0A-EOplif3fLkG0r5zd3BDcNSq0Jl0SsmdMDrATfW9fzAKIQBbPm9wfRKE13O8/s1600/lipifinal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DONf9RYzp2IRz1OF5wUUTurgRMqZTwJSpUWkHXV5pPWQ7mrtoNubh2OASdic4clwkdfowKky5sx-g0A-EOplif3fLkG0r5zd3BDcNSq0Jl0SsmdMDrATfW9fzAKIQBbPm9wfRKE13O8/s200/lipifinal.jpg" width="200" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><i>Contributed by Lipakshi Sharma</i></span></div>
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<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: x-small;"><i>A 20 something Account Manager of a leading Bank, Lipakshi also famous as Lipi spends her days exploring new places and learning new things and cooking is one such passion </i></span></div>
<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: right;">
<span style="font-size: x-small;"><i><a href="mailto:lipakshi.sharma@gmail.com">Email your comments to Lipi</a></i></span></div>
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<br /></div>
<span style="font-size: large;"><b><i><u>About Lemon Rice:</u></i></b></span></div>
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Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.<br />
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<div style="color: #b45f06;">
<b><i><u>Recipe and Ingredients:</u></i></b></div>
<br />
1 cup of rice<br />
Salt to taste<br />
2 tblspns of oil/ghee<br />
A pinch of asafoetida<br />
2 dried red chillies<br />
1 tblspn of split black gram (urad dal)<br />
1 tblspn of split gram (chana dal)<br />
1 tspn of fenugreek seeds (methi seeds)<br />
1/4 cup of peanuts<br />
1 tspn of mustard seeds (optional)<br />
10-12 of curry leaves<br />
3 tblspns of lemon juice<br />
1 tspn of turmeric powder<br />
1 tblspn of grated fresh coconut (optional)<br />
<br />
<div style="color: #b45f06;">
<u><b><i>Procedure:</i></b></u> </div>
<ul>
<li>Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.</li>
<li>Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.</li>
<li>Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.</li>
<li>Garnish with grated coconut.</li>
<li style="border: medium none;">You can use roasted or fried peanuts for this recipe. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQx5rJrU2Kkmug1_1WnYsBBwOy7KzExY6xEyeaOEBsk8R7BwoJoYMi3OfV7nj1eYbPqVuOKgt6qTcoLqDi7druCaPNfytT8-r72E0INyrx0QjYnbqd6X_hEsjcI3AZ-JPH9N0f-Xydj2A/s1600/spicy-lemon-rice2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQx5rJrU2Kkmug1_1WnYsBBwOy7KzExY6xEyeaOEBsk8R7BwoJoYMi3OfV7nj1eYbPqVuOKgt6qTcoLqDi7druCaPNfytT8-r72E0INyrx0QjYnbqd6X_hEsjcI3AZ-JPH9N0f-Xydj2A/s400/spicy-lemon-rice2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Rice read to be served</td></tr>
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Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com1tag:blogger.com,1999:blog-7139721375060659935.post-8723536856473719552010-08-19T10:34:00.009-04:002011-08-10T20:02:58.071-04:00Tomato Rasam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_227806494" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoILECi7CpkkLg8N3dkPvhc6u8lH7UE1T_scrtc_iUnXnf5UwNBc6GBE8TBTVuZd-PfF9CQQ1C9oR3vWBToNCFs_glGpnQ_0Wt9NOuKy1GtC-8DIq9d1fxMsuzoTB1XhJDYc-S_R1_ZM/s200/lipifinal.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lipakshi Sharma aka 'Lipi'</td></tr>
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<span style="font-size: x-small;"><i>Contributed by Lipakshi Sharma</i></span></div>
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<span style="font-size: x-small;"><i>A 20 something Account Manager of a leading Bank, Lipakshi also famous as Lipi spends her days exploring new places and learning new things and cooking is one such passion </i></span></div>
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<span style="font-size: x-small;"><i><a href="mailto:lipakshi.sharma@gmail.com">Email your comments to Lipi</a></i></span></div>
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<span style="font-size: large;"><b><i><u>A little about Rasam:</u></i></b></span></div>
<span style="font-size: large;"><b><i><u> </u></i></b></span>Rasam, is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.<br />
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It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.<br />
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In Tamil,'Rasam' means Juice. It can refer to any juice but simply Rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. <br />
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There are different kinds of rasam, varying by ingredient:<br />
Tomato rasam, Lemon Rasam, Meriyala/Milagu (Pepper) rasam, Neem flower rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam, Parupu (Dal) rasam etc. <br />
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<b><i><u>Recipe:</u></i></b></div>
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We are now going to make Rasam by using the shortest method. All my recipies are for people who lack time to do it the long way :)<br />
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<b><i><u>Ingredients:</u></i></b></div>
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Tomato(medium) - 3 nos<br />
Tamarind(Imli) juice/paste(thick) - 1 tbsp<br />
Garlic pods(crushed) - 2 - 3 nos<br />
Turmeric powder - 1/2 tsp<br />
Rasam powder - 2 tbsp ( My favourite one is MTR's Madras Rasam Powder, available at your local Indian grocery Store) <br />
Curry leaves - A few<br />
Coriander leaves - A few (chopped)<br />
Oil - 2 tbsp<br />
Water - 3 cups<br />
Salt - As reqd<br />
Mustard seeds - 1 tsp<br />
Dry red chillies(Kollamulaku) - 1 no (broken into 2 pieces)<br />
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<b><i><u>Procedure:</u></i></b> </div>
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<li>Heat 2 tbsp of oil in a heavy bottom pan.</li>
<li>Add mustard seeds and when they crackle, add red chillies and saute for a while.</li>
<li>Add crushed garlic and stir for a minute. </li>
<li>Add chopped tomatoes and salt and stir, till the tomatoes blend well. </li>
<li>Add turmeric and rasam powder and stir for a few seconds. </li>
<li>Add the tamarind paste and mix well.</li>
<li>Add curry leaves, coriander leaves and water. </li>
<li>Boil rasam on low flame for about 7 - 10 mins.</li>
<li>Finally, you can sprinkle asafoetida powder(optional).{Asafoetida is usually contained in Rasam Powder.}</li>
<li>Your rasam is ready. </li>
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Rasam can be had as plain soup or traditionaly with rice</td></tr>
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Nhttp://www.blogger.com/profile/09056650022179234559noreply@blogger.com6