tag:blogger.com,1999:blog-46936801704956795992024-03-14T04:08:53.503-04:00Eat Hearty - Stay Healthy!!!!Unknownnoreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4693680170495679599.post-32119402082087956982011-06-10T20:37:00.000-04:002011-06-10T20:37:18.859-04:00Dal Paratha<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/AVvXsEi6E1o2br-GiTzvKaZmOVvqgPvlTS6XImv0vjk2oioeigjGLriTzsmWqPJNk9uu6280zEE7bFetcJuCqo5h0H8Q5k5pwDgFXrspD8vngZZoj1pSoUYeT3zA0BG6uPfogVPNnSCJmGu09X5b/s1600/New+Image.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6E1o2br-GiTzvKaZmOVvqgPvlTS6XImv0vjk2oioeigjGLriTzsmWqPJNk9uu6280zEE7bFetcJuCqo5h0H8Q5k5pwDgFXrspD8vngZZoj1pSoUYeT3zA0BG6uPfogVPNnSCJmGu09X5b/s640/New+Image.JPG" width="640" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">What do you do with the left over dal and rice the next day? Well I make these yummy parathas out of them for breakfast. In fact I purposely make extra dal sometimes to make these for the next day breakfast!!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The below measurement is from my last preparation, but you can make it as per your taste and the quantity left over; the only rule is to take only as much wheat flour which would mix well with the dal without the need of adding any water and the dal should be little thick in consistency. Due to the dal the parathas are healthy and they come out very soft without adding any oil in the dough.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ow1bKiLAjk20ZhtNS4l54lkdKKlMZXh-IFq3u1HkRO96r4fgVeKJJ5QxuDCsGGuHgc81VuCL5WU7Dz8wShTalQ_LP1zz2ToCLp6qVHCu_JTz5emuLbVbG8XaSzC6mTMOKMsOTaOBUgsk/s1600/DP-01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ow1bKiLAjk20ZhtNS4l54lkdKKlMZXh-IFq3u1HkRO96r4fgVeKJJ5QxuDCsGGuHgc81VuCL5WU7Dz8wShTalQ_LP1zz2ToCLp6qVHCu_JTz5emuLbVbG8XaSzC6mTMOKMsOTaOBUgsk/s640/DP-01.JPG" width="480" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Ingredients</b>:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Whole Wheat Flour : 1 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cooked Toor Dal : 3/4 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cooked Rice : 1/2 Cup [Optional]</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Onion : 1/4 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Coriander Leaves : 2 Tbsp [Optional]</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Fresh Methi Leaves/Kasoori Methi : 2-3 Tbsp [Optional]</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Turmeric Powder(Haldi) : 1/2 Tsp </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red Chilli Powder : 2 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt to Taste</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Method:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Mix all the ingredients and make a dough.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Divide them into small balls of about 1 1/2 inch diameter and roll them. The above measurement makes about 7-8 balls.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Shallow fry <span class="Apple-style-span" style="color: #333333; line-height: 22px;"><span class="Apple-style-span"></span></span></span><span style="font-size: small;"><span class="Apple-style-span" style="color: #333333; line-height: 22px;"><span class="Apple-style-span">on both sides </span></span></span><span style="font-size: small;"><span class="Apple-style-span" style="color: #333333; line-height: 22px;"><span class="Apple-style-span">with very little oil on a tava or griddle and serve with any pickle or chutney of your choice. </span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2UFw2kHKkRTlC6sz3-pW_hN0b_RTZ2fWdADJA_lumUZKJsWTV25ZJv_I3BJkvtL-0ejyR7Gu8iRHdZ8svIYf9vN08kK0iQ8i70YiM7euzedI6AwdEsPy6CUOtxyvTb_qqhazUScfJHna/s1600/Dal+Paratha-Collage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2UFw2kHKkRTlC6sz3-pW_hN0b_RTZ2fWdADJA_lumUZKJsWTV25ZJv_I3BJkvtL-0ejyR7Gu8iRHdZ8svIYf9vN08kK0iQ8i70YiM7euzedI6AwdEsPy6CUOtxyvTb_qqhazUScfJHna/s640/Dal+Paratha-Collage.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sending this to "Cooking with whole Food" event by <a href="http://veggieplatter.blogspot.com/2011/04/i-am-glad-to-announce-that-kirans.html">Suma </a>and <a href="http://kiranjay.blogspot.com/2010/06/cooking-with-whole-foods-and-future.html">Kiran.</a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTlucGn-5FYXfivz9ffWSjIoAmIwlPIdhewFcVs6gSeP-dzNm5OzQFb3T2dLHS4wcDVRC6n3GZTFqEVwCteNuahJdAfhF_JRzcXcdo2BC17RZoUSR1b3S0TcRSOWLUsxocRsYhX_LG6Sq/s1600/toorlogo300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTlucGn-5FYXfivz9ffWSjIoAmIwlPIdhewFcVs6gSeP-dzNm5OzQFb3T2dLHS4wcDVRC6n3GZTFqEVwCteNuahJdAfhF_JRzcXcdo2BC17RZoUSR1b3S0TcRSOWLUsxocRsYhX_LG6Sq/s200/toorlogo300.JPG" width="151" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div></div>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-4693680170495679599.post-3577425403384769412011-05-11T20:01:00.000-04:002011-05-13T16:35:00.802-04:00Methi Malai Matar (Peas and Fenugreek Curry)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUgC_2EJf-fRCjHnWQWlicLntEd7gyJMeDT9yBNZxXlRP3ynNx_FgUZqo20ZJDqzTmdqN9IhMpjhrRAXJsKLiRv7m6VVaHJa8G3vmTCsuVlknihtfWGUsvSTzoE2Rknn45XnxX9qEcNVQ/s1600/MMM-01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUgC_2EJf-fRCjHnWQWlicLntEd7gyJMeDT9yBNZxXlRP3ynNx_FgUZqo20ZJDqzTmdqN9IhMpjhrRAXJsKLiRv7m6VVaHJa8G3vmTCsuVlknihtfWGUsvSTzoE2Rknn45XnxX9qEcNVQ/s640/MMM-01.JPG" width="640" /></span></a><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Methi Malai Matar is a mouth watering Punjabi dish prepared with green peas and methi(fenugreek) leaves cooked in fresh cream and spices. The distinct flavor of fenugreek, soothing effect of cream and the aromatic flavor of Indian spices makes a yummy and exotic recipe.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Both me and my husband love this recipe; though it has huge amount calories due to the cream, it is equally healthy as well due to fenugreek, and its OK to indulge in calorie rich food once in a while :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I usually include this recipe in my menu if I'm expecting some guests as it is quick to prepare and tastes so good.</span><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlR7TfJEkCGQ5YofDTSnZ_TA9lhbxicj4Slufk_v4nyiWLrM_xQdW5EbOHEw8lC5QtoTMoHA23hgi4qMCuMUfuWHN_l0JGWIcK9NB83O4z-VTvi83zvzlNP0xBZL5uhzwr7ERtU0Rgygl/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlR7TfJEkCGQ5YofDTSnZ_TA9lhbxicj4Slufk_v4nyiWLrM_xQdW5EbOHEw8lC5QtoTMoHA23hgi4qMCuMUfuWHN_l0JGWIcK9NB83O4z-VTvi83zvzlNP0xBZL5uhzwr7ERtU0Rgygl/s640/photo+%25286%2529.JPG" width="640" /></span></a><br />
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<b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the Curry</span></i></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green Peas : 1 Cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Fenugreek Leaves(Methi) : 1 - 11/2 Cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tomato(Finely chopped) : 3 Tbsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cashewnut(Kaju) : 2-3 Tbsp, chopped into small pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Soda : 1 Pinch</span><br />
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<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For Grinding</span></b></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Onion : 2</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green Chillies : 2-3</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Garlic Cloves(Lehsun) : 3-4</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ginger Paste(Adarak) : 1 Tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cashewnut(Kaju) : 10 -12</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Curd : 2 Tbsp</span><br />
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<b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For Gravy</span></i></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ghee : 2 Tbsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green Cardamom(Elaichi) : 2 - 3</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red Chilli Powder(Lal Mirch) : 1/4 Tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Black Pepper(Kali Mirch) : 1 Pinch</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cumin Powder(Jeera) : 1/2 Tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Garam Masala : 1/4 Tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt - To Taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Cream : 1/2 Cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk : 1/2 Cup </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wAXp-VxFYaPXvmnIoCsVrtTRhYHLOVilXtxx3uKespppJUC-fdxjxSA3cS-fuApIcZpV0I1Mz-wyx2tzohMsbvfVnSBjtCNdp6G63m8kH-A1XEDDYuTSK1u6tqFimf7wsA6x6bb53Mgf/s1600/photo+%25287%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wAXp-VxFYaPXvmnIoCsVrtTRhYHLOVilXtxx3uKespppJUC-fdxjxSA3cS-fuApIcZpV0I1Mz-wyx2tzohMsbvfVnSBjtCNdp6G63m8kH-A1XEDDYuTSK1u6tqFimf7wsA6x6bb53Mgf/s640/photo+%25287%2529.JPG" width="640" /></span></a><br />
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</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method</span></b></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Take water in a pan, add a pinch of Soda to it and boil the water. Add green peas to it and let it cook until peas are soft, then add methi leaves and turn off the heat. After 2 minutes remove peas and methi from water.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Soda prevents discoloring of green peas and methi leaves. I skipped this step as I used frozen peas which were already boiled. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Grind all the ingredients listed above, under For Grinding section.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Heat ghee in a pan, add cardamom and the grounded mixture and fry it until the gravy leaves ghee. At this point add red chilli powder, black pepper, jeera powder, garam masala, salt and cook it for 2 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Then add cream and milk, mix well and let it boil. When the gravy starts boiling add green peas, methi leaves, tomato pieces and cashewnuts and cook for a little while.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is not mandatory but I roasted the cashew nuts in microwave for 2 minutes before adding to the curry.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Serve with roti or paratha of your choice.</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyqi7ksGzO5j-xSJGDhcTyZQWh393RlenP-uk0rc5VZlpQ31sR1tpSTeSdspOzC87k2hxsBIQrZt5n78fwjKp6THsUr9aX5cahu5xlU-nKSeX9ZaZm-WGxKbtMdRMGt4FJ8Icr7vf924y/s1600/New+Image.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyqi7ksGzO5j-xSJGDhcTyZQWh393RlenP-uk0rc5VZlpQ31sR1tpSTeSdspOzC87k2hxsBIQrZt5n78fwjKp6THsUr9aX5cahu5xlU-nKSeX9ZaZm-WGxKbtMdRMGt4FJ8Icr7vf924y/s640/New+Image.JPG" width="477" /></span></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sending this to Herbs & Flowers - Fenugreek event guest hosted and hosted by <a href="http://itsnotmadrasi.blogspot.com/2011/04/first-event-announcement-cooking-with.html">Mom Chef</a> and <a href="http://seduceyourtastebuds.blogspot.com/p/herbs-flowers-hosting-schedule.html">PJ</a></span><br />
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</div></div>Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-4693680170495679599.post-14367018253616969902011-04-30T23:58:00.003-04:002011-05-01T00:47:38.698-04:00Kathi Roll (Chinese Version)<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/AVvXsEiVYwHeduYX2SkM_MOyuRxJThuQHVNOBN0xlYN_LJ9sI0zs_Fc3gtlbXH6dJEDp5tlDzxeWQI6iHFCLrKcdHJKJrLXhMMNyB2SDFGlsmej8KptlYQms8kIO5MSMzib0WjQ-NdeDuT-zyNMV/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYwHeduYX2SkM_MOyuRxJThuQHVNOBN0xlYN_LJ9sI0zs_Fc3gtlbXH6dJEDp5tlDzxeWQI6iHFCLrKcdHJKJrLXhMMNyB2SDFGlsmej8KptlYQms8kIO5MSMzib0WjQ-NdeDuT-zyNMV/s640/photo+1.JPG" width="640" /></a></div><br />
All you who like to try out Indian Street food must have tried Kathi Roll. I was introduced to Kathi roll during my first job in my home town when we used to have these yummy rolls as evening snacks, these being the first of its kind I had. Later I was introduced to its other varieties like aloo roll, chick pea roll, spinach roll and paneer tikka roll but I never found the Chinese version of it anywhere else so I thought of giving it a try. The outcome was ofcourse not as good as what we get on streets(street food may not be healthy but the taste is incomparable!) but the home version was healthier and did satisfy my taste buds.<br />
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The chappatis/paratha(flatbread) for these rolls are usually prepared with Maida but I avoid the use of Maida wherever possible so I made them with whole wheat flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18y_rNd8PLpl168Huk5ZPvfNLQQ6Y46mA-s_bD6lDh8YCSjRu79qd4Wn4u2unvctWut0UvC94J1rpS3l7qxRr-tEUOuDzEd1WGGk6hAyGdL3twIhF1auSWc9W0aEbW08SK8J2tT3YPiuX/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18y_rNd8PLpl168Huk5ZPvfNLQQ6Y46mA-s_bD6lDh8YCSjRu79qd4Wn4u2unvctWut0UvC94J1rpS3l7qxRr-tEUOuDzEd1WGGk6hAyGdL3twIhF1auSWc9W0aEbW08SK8J2tT3YPiuX/s640/photo+2.JPG" width="640" /></a></div><br />
<b>Ingredients</b> <br />
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<i><b>For the Filling</b></i><br />
Cabbage : 2 Cups<br />
Carrot : 1 Cup<br />
Capsicum : 3/4 Cup<br />
Onion : 3/4 Cup<br />
Beans : 1/2 Cup<br />
Green Onion : 1/4 Cups<br />
Red Whole Chillies : 3 - 4<br />
Garlic Paste: 1 Tsp<br />
Soya Sauce : 1 1/2 Tbsp<br />
Chilli Sauce : 1 Tsp<br />
Tomato Sauce : 1 Tsp<br />
Chilli Vineger/Vineger : 1 Tsp<br />
Oil : 3 Tbsp<br />
Salt to Taste<br />
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<i><b>For the Chapatti</b></i><br />
Whole Wheat Flour : 1 Cup<br />
Oil : 1 Tsp<br />
Salt to taste <br />
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<b>Method</b>:<br />
<br />
<i><b>For the Filling</b></i><br />
1. Wash and cut the veggies length wise.<br />
2. Heat oil in a wok in high flame an add slit red whole chillies and garlic paste.<br />
3. Then add onions and fry them until translucent.<br />
4. Add Carrot and beans; after a min add cabbage, capsicum and spring onion. Fry them in high for few minutes. <br />
5. Once the veggies are done lower the flame a little add soya sauce, chilli sauce, tomato sauce, salt.<br />
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<i><b>For the Rolls</b></i><br />
1. Add oil and salt to wheat flour and knead it with water like we do for chapattis. Keep aside for half an hour.<br />
2. Divide them into lemon size balls(with 1 Cup flour, it made 7 balls) and roll them about 7-8 inch diameter with a rolling pin.<br />
3. Put it over heated frying pan, after few secs flip it and when the other side is done flip it again. Brush with very little oil before flipping each side. This will ensure the chapattis doesn't become too dry.<br />
4. Add the veggies length wise to each chapatti and roll the chapatti as seen in the picture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUu16FSSnlTlXxkQXFC_0b-sv8wQxlt7M6XSHB15onDr0jooi78RD8YA9Me3CvCTKVmRPx-Uo19kOxT-kNm80CfTvjrsDawu7Ap58ae9-OLv1JQUuwldw8L81jUes7CUZIx3hHwCgN_b4o/s1600/Collage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUu16FSSnlTlXxkQXFC_0b-sv8wQxlt7M6XSHB15onDr0jooi78RD8YA9Me3CvCTKVmRPx-Uo19kOxT-kNm80CfTvjrsDawu7Ap58ae9-OLv1JQUuwldw8L81jUes7CUZIx3hHwCgN_b4o/s640/Collage.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sending this to "Only Fusion Recipes" guest hosted and hosted by <a href="http://priyasnowserving.blogspot.com/2011/04/new-event-anouncement-and-special-award.html">Priya</a> and <a href="http://cooking-goodfood.blogspot.com/2011/03/event-announcement-and-giveaway-for.html">Pari</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7p0Mh0RUkQz-jsaX7dq6GLnO29rboc7bzYCo4MZvy5oRipXU-oaZNv8yTGmjRncf-_e8y3Q6BbdtXrQpDP4r0i0oM6um7P_IN70IYMC45-5iGcGWuNY6cFiUhtO0dDbHhBtBhjSW3rAH/s1600/Only+Fusion%255B3%255D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7p0Mh0RUkQz-jsaX7dq6GLnO29rboc7bzYCo4MZvy5oRipXU-oaZNv8yTGmjRncf-_e8y3Q6BbdtXrQpDP4r0i0oM6um7P_IN70IYMC45-5iGcGWuNY6cFiUhtO0dDbHhBtBhjSW3rAH/s200/Only+Fusion%255B3%255D.png" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4693680170495679599.post-82699956080798572262011-04-14T22:43:00.015-04:002011-04-14T23:14:27.675-04:00Lemon Coriander Dosa(Crispy Savory Pancakes) and Awards<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;">Last week came with lot of pleasant surprises. First, I got a bunch of awards from Vimitha of "<a href="http://vimithaa.blogspot.com/">My Culinay Trial Room</a>" and then came the news from Pari of "<a href="http://cooking-goodfood.blogspot.com/">FoodDelecious</a>" that I won the <a href="http://www.csnstores.com/">CSN Stores</a> giveaway of $60 for the "Only" event. I had sent two entries for this event, <a href="http://eat-hearty.blogspot.com/2011/03/bread-chowmein-friend-in-need-is-friend.html">Bread Chowmein</a> and <a href="http://eat-hearty.blogspot.com/2011/01/date-and-walnut-cake-sugar-free.html">Date and Walnut Cake</a>.<br />
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I feel so honored to be part of this blogging world and am simply loving this experience. I wish to blog more often but my full time job doesn't give me enough time to do so. Anyways, right now I am on cloud 9 and have just placed my order from CSN store....hmm what did I purshase? Well I'll blog about it when I receive it, waiting eagerly for it :)<br />
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Until then, lets go through my recipe for this post which is Lemon Coriander Dosa! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfgfh2R8sl5s8jJCihnmO7q8K3eeWp8c75FPlBLPJrmFNgIX3VO0pN9rsZfduw4desTNjY1h0mKfmO_RazND76GwH5qOEhlrC9zB_zW8ubMsRMaFwciB2T2mfFzs4QSDbcI0mBTBFtKPf/s1600/Dosa-02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfgfh2R8sl5s8jJCihnmO7q8K3eeWp8c75FPlBLPJrmFNgIX3VO0pN9rsZfduw4desTNjY1h0mKfmO_RazND76GwH5qOEhlrC9zB_zW8ubMsRMaFwciB2T2mfFzs4QSDbcI0mBTBFtKPf/s640/Dosa-02.JPG" width="640" /></a></div><br />
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Dosa(Crispy Savory Pancakes) is a staple food in south India prepared from fermented crepe or pancake made from rice batter and lentils, it is very healthy as it is full of carbohydrates and proteins.</div><div style="font-family: "Trebuchet MS",sans-serif;">It is all time favorite for breakfast, lunch and dinner and these days we get so many variations in the market. I usually like to try different options so this weekend I tried lemon coriander dosa and it came out really well. The distinct taste of coriander and the tangy taste from the lemon was tongue tickling!<br />
I didn't prepare sambhar with this variation and neither did I feel the need of coconut chutney.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients: </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>For Dosa </b><b>[Makes around 20 Dosas]</b></i><i><b><br />
</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;">Parboiled Rice : 3 Cups</div><div style="font-family: "Trebuchet MS",sans-serif;">Urad Dal(without skin and split) : 1 Cup</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Fenugreek Seeds(Methi Dana) : 1 Tsp</div><div style="font-family: "Trebuchet MS",sans-serif;">Handful of cooked rice [Optional]</div><div style="font-family: "Trebuchet MS",sans-serif;">Pinch of sugar [Optional]</div><div style="font-family: "Trebuchet MS",sans-serif;">Salt to taste<br />
Lemon Coriander Chutney(Dip)<br />
Paneer or Cheese [Optional]</div><div style="font-family: "Trebuchet MS",sans-serif;">Cooking Oil</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>For </b><b>Lemon </b></i><i><b>Coriander Chutney (Dip)</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;">Coriander Leaves : 2 Cups</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Green Chillies : 4-5</div><div style="font-family: "Trebuchet MS",sans-serif;">Fresh Ginger(Grated) : 1 Tsp</div><div style="font-family: "Trebuchet MS",sans-serif;">Coconut Powder : 1 Tbsp</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Lemon Juice : 2 Tbsp</div><div style="font-family: "Trebuchet MS",sans-serif;">Cumin(Jeera) Powder : 2 Tsp</div><div style="font-family: "Trebuchet MS",sans-serif;">Salt to taste.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Method</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>For the batter</b>:</i> </div><div style="font-family: "Trebuchet MS",sans-serif;">1. Wash rice and soak it in about 6 cups of water. Mix Urad dal, Chana Dal, Fenugreek Seeds and soak them in about 21/2 Cups of water.</div><div style="font-family: "Trebuchet MS",sans-serif;">2. After 5-6 hours remove all water and grind them separately into fine paste. Add little water if required while grinding to make a slightly grainy but smooth paste. </div><div style="font-family: "Trebuchet MS",sans-serif;"><b> ** To help fermentation grind some cooked rice and a pinch of sugar while grinding the batter. Adding cooked rice also helps making the dosa crispy</b>.</div><div style="font-family: "Trebuchet MS",sans-serif;">3. Mix them properly and add enough water to make the consistency of the batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Keep it aside in a warm, dark place covered for 10-15 hrs to ferment. Please note the number of hours it takes to ferment depends on the temperature of the place, so in summers the fermentation would be faster and in winters it might take more time.</div><div style="font-family: "Trebuchet MS",sans-serif;">5. After fermentation mix salt to taste and mix it well. If required add little more water.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>For the Chutney(Dip)</b>:</i></div><div style="font-family: "Trebuchet MS",sans-serif;">Mix all the ingredients and grind it into a smooth paste. Add only little water while grinding, the chutney should be thick in consistency else it would make the dosa soggy. </div><div style="font-family: "Trebuchet MS",sans-serif;">Please note this chutney should be extra sour than the regular coriander chutney so adjust the quantity of lemon juice accordingly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRX5zCQEM90V4ScFSF0uRbP5b5RrbZm7YtMQn5rEO4yP9yAYVxf0kX8tn5gC98IA4bfS6EiKiVLbwxSH4I66avlbz4xyANQpajBf1na00FaUWX5hC68aslPjEeUM5c8xGtPiKun_Fj8v3/s1600/Chutney-02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRX5zCQEM90V4ScFSF0uRbP5b5RrbZm7YtMQn5rEO4yP9yAYVxf0kX8tn5gC98IA4bfS6EiKiVLbwxSH4I66avlbz4xyANQpajBf1na00FaUWX5hC68aslPjEeUM5c8xGtPiKun_Fj8v3/s640/Chutney-02.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>For Preparing Dosa(Pancakes):</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;">1. Heat a flat pan on high flame and once the pan is hot reduce the flame to medium.</div><div style="font-family: "Trebuchet MS",sans-serif;">2. If you have a non-stick pan just take about 4 Tbsp of batter and pour gently on the center of the pan.</div><div style="font-family: "Trebuchet MS",sans-serif;"> If you do not have a non-stick pan, spray a little oil on the pan before you add the batter.</div><div style="font-family: "Trebuchet MS",sans-serif;">3. Spread a laddle ful of batter in circular motion very gently to form dosas of roughly 8" diameter.</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Take about 2 tsp of coriander chutney and spread is all over the dosa. Add grated paneer or cheese if you wish to.</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Drizzle little cooking oil over the surface of the dosa and around its edges.</div><div style="font-family: "Trebuchet MS",sans-serif;">6. When the lower surface begins to show signs of browning and the upper surface looks cooked, dosa is done. Fold it and serve hot.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Due to the coriander chutney it can be had as it is(specially for breakfast), else serve with Sambhar. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDVOpq1mU8A8sbXRj34LVnhsejJ2e2pKvbIWRdTbCCvbuWnSHg3CeNUFPCpdtqz7t0pQ57sslD2BmVHdQUy3KPLP6C462P4WIp4GYTT47ehAso_-wUC69qJTJdLi5p-vxpcj6T8WLOx0m/s1600/Collage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDVOpq1mU8A8sbXRj34LVnhsejJ2e2pKvbIWRdTbCCvbuWnSHg3CeNUFPCpdtqz7t0pQ57sslD2BmVHdQUy3KPLP6C462P4WIp4GYTT47ehAso_-wUC69qJTJdLi5p-vxpcj6T8WLOx0m/s400/Collage.JPG" width="400" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">This goes to the event <a href="http://krithiskitchen.blogspot.com/2011/03/guest-hosting-herbs-and-flowers-in-my.html">Herbs and Flowers in my Platter" - Coriander leaves/Cilantro</a> guest hosted by Kristhi, <a href="http://seduceyourtastebuds.blogspot.com/p/herbs-flowers-hosting-schedule.html">original event by PJ</a> and Srivalli's to <a href="http://cooking4allseasons.blogspot.com/2011/04/celebrating-blog-birthday-with.html">Breakfast Mela</a> event.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZZreM10jVxi_J9RHbOxhgyDriS_-Mb-9YJIsoOuxuRQjS7IlKcWD7olKlapuiZ5eYLnaPl5FF5fywwzmrFBaDil8gpDKtj7lkvk7Wkgl8JhCFzw8MkeABckdd2Qmexe4_i3R3-gSvI3h/s1600/H%2526F-Coriander.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZZreM10jVxi_J9RHbOxhgyDriS_-Mb-9YJIsoOuxuRQjS7IlKcWD7olKlapuiZ5eYLnaPl5FF5fywwzmrFBaDil8gpDKtj7lkvk7Wkgl8JhCFzw8MkeABckdd2Qmexe4_i3R3-gSvI3h/s200/H%2526F-Coriander.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrR13slAUoiohBDF0yNgxZSCmvTuvG2A7WLwInrHTLnpjA7PbLSRFfriOsgC5alKZC96o-fXZRYQeoSXxqu872XcWQfTlzRQJapQc8AtZojOstUAOCN8b9bMu963G331n_F3wm44fL3LI9/s1600/Breakfast+Mela.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrR13slAUoiohBDF0yNgxZSCmvTuvG2A7WLwInrHTLnpjA7PbLSRFfriOsgC5alKZC96o-fXZRYQeoSXxqu872XcWQfTlzRQJapQc8AtZojOstUAOCN8b9bMu963G331n_F3wm44fL3LI9/s1600/Breakfast+Mela.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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Coming back to the awards, thanks a lot Vimitha once again for these.<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Aw13bTIiEwf9iw5EJv66MjqFA5KUhJctmkh_TD3G_zJwtfoa028JBbl7vKooYUqqeXHtgIYmPNBTe6Nzw8vmfE7-Ehkx-4vPwiQCHkYOtaQ1ZGl0jITLOrdeviYb7vo3TUf-OiLqcpY/s1600/7factstag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Aw13bTIiEwf9iw5EJv66MjqFA5KUhJctmkh_TD3G_zJwtfoa028JBbl7vKooYUqqeXHtgIYmPNBTe6Nzw8vmfE7-Ehkx-4vPwiQCHkYOtaQ1ZGl0jITLOrdeviYb7vo3TUf-OiLqcpY/s1600/7factstag.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So I need to share 7 facts about me??? huh</div><div style="font-family: "Trebuchet MS",sans-serif;">1. I'm a software professional, hate my job and looking forward to the day when I can quit and just enjoy at home or do something else which is more fun just like food blogging:)</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Love to eat and cook(ofcourse!!).</div><div style="font-family: "Trebuchet MS",sans-serif;">3. I like romantic comedies; sometimes thrillers and I am a fan of the great SRK and love all his movies.</div><div style="font-family: "Trebuchet MS",sans-serif;">4. I like all sorts of music(except classical) depending on my mood but my all time fav is Kishore Kumar.</div><div style="font-family: "Trebuchet MS",sans-serif;">5. I love watching Indian soaps and some of the American once like Desperate Housewives and How I met your mother.</div><div style="font-family: "Trebuchet MS",sans-serif;">6. I do not like the movie "Sholey", people say how can I not like the movie? ha ha...<br />
7. I have been trying to loose weight since past 3 years but no luck. :(<br />
<br />
I would like to pass on these awards to my 15 blogger friends as per tradition :) It was though to pick only 15 names and I wish I could pass this on to all you beautiful ladies sharing the common passion. Its really amazing to get to know each one of you and the new dishes from various cuisines.<br />
<br />
<ol style="text-align: left;"><li><a href="http://funwidfud.blogspot.com/">Reshmi Mahesh</a></li>
<li><a href="http://priyasnowserving.blogspot.com/">Priya Mahadevan</a></li>
<li><a href="http://sravscc.blogspot.com/">Sravscc</a></li>
<li><a href="http://gayathriscookspot.blogspot.com/">Gayathri Kumar</a> </li>
<li><a href="http://www.priyarecipes.com/">Priya Prashanth</a></li>
<li><a href="http://edivyaraj.blogspot.com/">Divya</a> </li>
<li><a href="http://kurinjikathambam.blogspot.com/">Kurinji</a> </li>
<li><a href="http://kitchenswathi.blogspot.com/">Swathi Iyer</a> </li>
<li><a href="http://www.sensibleveg.com/">Sadhana</a> </li>
<li><a href="http://panchamrutham.blogspot.com/">Deepthi</a> </li>
<li><a href="http://cookingkriya.blogspot.com/">Sharada</a> </li>
<li><a href="http://theweightwatcher.blogspot.com/">Jyothi</a> </li>
<li><a href="http://hamareerasoi.blogspot.com/">Deepa</a> </li>
<li><a href="http://rakshaskitchen.blogspot.com/">Raksha</a> </li>
<li><a href="http://eq-myblog.blogspot.com/">Priya Sreeram</a></li>
</ol>Please collect these awards and pass on the love....<br />
<br />
<b><u><span style="color: black;"><i>Rules to claim and share these awards:</i></span></u></b><br />
<br />
<ul><li><i>Thank and Link the blogger who has given you the award.</i></li>
<li><i>Copy and paste the Logos in your blog.</i></li>
<li><i>Pass these on to 15 other Great Blogger friends</i></li>
<li><i>Comment on the most recent post and let the nominated blogger know of the award.</i></li>
</ul>Weekend starts tomorrow, so I'll go and check out what my fellow blogger friends are cooking tomorrow. That's it for now....keep smiling :)</div></div>Unknownnoreply@blogger.com31tag:blogger.com,1999:blog-4693680170495679599.post-59029266128397607162011-04-03T23:48:00.005-04:002011-04-10T00:31:17.845-04:00Jhal Muri - Puffed Rice Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">First of all many congratulations to all my Indian friends for winning the world cup, Yippe!!!! It was such a proud moment yesterday, all Indians in my area celebrated together on the roads cheering for India, check out the picture at the end of this post!!:)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_Z2xoyUp5vQg9rObaWrv2l9ul2O_PD48sGgMIBwsH-frZrmgekSX5yT9fXHVJekKGaXwhlRfrtdwRnxodS1QZmo8FZdjri5Bjs8xm-m_R4G3Ho92t4zp86h9TEetX1a4cEtaC-RXUSLZ/s1600/JM-Final-01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_Z2xoyUp5vQg9rObaWrv2l9ul2O_PD48sGgMIBwsH-frZrmgekSX5yT9fXHVJekKGaXwhlRfrtdwRnxodS1QZmo8FZdjri5Bjs8xm-m_R4G3Ho92t4zp86h9TEetX1a4cEtaC-RXUSLZ/s640/JM-Final-01.JPG" width="640" /></a></div><br />
Though I'm not a Bengali, the first eleven years of my life were spent in Kolkata so I'm very fond of Bengali food, be it Rasogulla, Sandesh, Misthi Doi, Puchka or Jhaal Muri. Jhaal Muri is a popular street food in Kolkata made of puffed rice similar to Bhel Puri, but they both are quite different in taste due to different type of seasoning used. Jhal means spicy in Bengali and Muri means puffed rice. It is sold in paper bags called "thonga" in Bengali, made from old newspaper. I made these from some old magazines. :)<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGhfIIeCfXKWnq6Z7OCEkqBT9fYEFFcdVET0mgmIjp3JBnF4wE1uqH5Ol0DOLo_YGe_rCXV1_DWMTXYygFgYXym9gHxuWQP6D7pP0syuGXyt0MIEsTaiZRVKiC4wRAZRKOoZjRyxLvTD3/s1600/JM-Final-02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGhfIIeCfXKWnq6Z7OCEkqBT9fYEFFcdVET0mgmIjp3JBnF4wE1uqH5Ol0DOLo_YGe_rCXV1_DWMTXYygFgYXym9gHxuWQP6D7pP0syuGXyt0MIEsTaiZRVKiC4wRAZRKOoZjRyxLvTD3/s640/JM-Final-02.JPG" width="640" /></a></div> <br />
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<b>Ingredients</b><br />
Puffed Rice(Murmura/Muri) : 2 Cups<br />
Any Mixture(Namkeen) of your choice : 1/2 Cup<br />
Onion, chopped : 1 Medium<br />
Sprouted black Bengal gram(kala chana) : 1/4 Cup<br />
Sprouted Moong : 1/4 Cup<br />
Cucumber : 1 small<br />
Tomato : 1 small<br />
Green chillies, chopped : 2<br />
Roasted Peanuts : 2 Tbsp<br />
Coriander leaves : 2 Tbsp (Chopped)<br />
Mustard oil : 2 Tbsp<br />
Fresh coconut, sliced thinly for garnishing<br />
<br />
<b>For Jhaal Muri Masala</b><br />
Red chilli powder : 1/2 Tbsp<br />
Black salt (kala namak) : 1 Tsp<br />
Roasted cumin powder : 1 Tbsp<br />
Chaat masala : 1 Tsp<br />
<br />
<b>Method:</b><br />
1. Boil sprouted bengal gram. Chop Onion, cucumber and tomato into small pieces.<br />
2. In large bowl combine all the dry ingredients and toss to mix well. <br />
3. Add mustard oil and jhaal muri masala and toss again to mix well. <br />
4. Serve immediately garnished with sliced coconut.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5h75wC0YX9472O65JOOzuQ4vo3DePsxnU9FIryysdSDmrzgIaOKSuLxxOB-xlKNnpvsfoati6lMzCJdL-gm979EJJrctWsnDupzVX1zSvDTmBrN8IZ1Bh_UsFgOoO6bWfi8GG4YdEZV_/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5h75wC0YX9472O65JOOzuQ4vo3DePsxnU9FIryysdSDmrzgIaOKSuLxxOB-xlKNnpvsfoati6lMzCJdL-gm979EJJrctWsnDupzVX1zSvDTmBrN8IZ1Bh_UsFgOoO6bWfi8GG4YdEZV_/s640/photo%25285%2529.JPG" width="640" /></a></div><br />
<br />
Sending this to Kurinji's HRH-2 Puffed Rice" event.<br />
Also sending to <a href="http://mharorajasthanrecipes.blogspot.com/2011/04/guest-hosting-flavors-of-bengal-event.html">Priya's</a> and <a href="http://www.simplysensationalfood.com/p/simplyfood-events.html">Nayna's</a> event "Flavours of Bengal"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0FVcW41ec0QAP6-TsAjuTz2JSYRBjlKzm-h58z1_DuAn2HYcc9U9L5LG9o1Dq-3lWX67Xd7TOVHWayXpjq1GgdxcU9H_cRm2HTVyXRYMOoQHzBQ-lLpMOvx4c6f506EUtR8cdLU25OiY/s1600/Flavor+of+Bengal+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0FVcW41ec0QAP6-TsAjuTz2JSYRBjlKzm-h58z1_DuAn2HYcc9U9L5LG9o1Dq-3lWX67Xd7TOVHWayXpjq1GgdxcU9H_cRm2HTVyXRYMOoQHzBQ-lLpMOvx4c6f506EUtR8cdLU25OiY/s200/Flavor+of+Bengal+2.jpg" width="200" /></a></div><a href="http://kurinjikathambam.blogspot.com/2011/03/healthy-recipe-hunt-2.html"> <img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8oAUor_DMPSU_tjaDFwjGaOY9If2rt8IszLrxgm0WyJD4K9wRhDBiP9gFWDhC7pVFSOlCJB1CmH_7nIUJNMbXYvuY4-_7ksLGkvqhJlkKE8grnh-Wu6uGPjV956KzBZdZrliMfcW_NQ/s320/Healthy+Recipe+Hunt.JPG" width="150" /></a><br />
<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/AVvXsEij1TfShOcJ8qpU8GZGeDrDMqwYm55iM212X5P9JTgY7-YnOy9_W-6Gd_HXinIfDOQNVwPehZfTR1m1mdkKiNlCWSRymqN5hznHaoRY9jpsHzp843Wq9iDqdNCTCGt8QFrX3cWpcEr9ICsG/s1600/Victory.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1TfShOcJ8qpU8GZGeDrDMqwYm55iM212X5P9JTgY7-YnOy9_W-6Gd_HXinIfDOQNVwPehZfTR1m1mdkKiNlCWSRymqN5hznHaoRY9jpsHzp843Wq9iDqdNCTCGt8QFrX3cWpcEr9ICsG/s320/Victory.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celebrations in my area after India's Victory :)</td></tr>
</tbody></table><br />
</div>Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-4693680170495679599.post-64736842321822772892011-03-29T20:56:00.001-04:002011-04-08T23:43:50.859-04:00Whole Wheat Pudding a.k.a. Chuna<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Te7bHqR8A2UAHnqILwDIp6QHCmJKDYLffSwLDK2U-Y_AdrdTHpQSsKp5K2Gpqj3TAEw028zJRl_azLpdHozh2Kk4ugd3MuaK2BgvZclYSGqpM1xo94Ovjt15xZwNxciibj7Vw0fUo5FJ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Te7bHqR8A2UAHnqILwDIp6QHCmJKDYLffSwLDK2U-Y_AdrdTHpQSsKp5K2Gpqj3TAEw028zJRl_azLpdHozh2Kk4ugd3MuaK2BgvZclYSGqpM1xo94Ovjt15xZwNxciibj7Vw0fUo5FJ/s640/photo+2.JPG" width="640" /> </a></div><br />
Those of you who follow Indian traditions might be aware of Akshya Tritiya(an auspicious day for Hindus, also known as Akha Teej) which is soon approaching so I included whole wheat in my grocery list for this weekend shopping. On this day we make Khichdi using whole(Akha) wheat and moong, but while I wait for Akshay Tritiya I decided to make another traditional Rajasthani dish called chuna(not really sure why it is called so...). Usually it is prepared with the left over whole wheat after Akha Teej but my sweet tooth led me to reverse the process :).<br />
<br />
Chuna is a kind of pudding made with whole wheat and milk. It is a healthy sweet dish and requires less amount of sugar compared to other sweet dishes or the regular pudding(kheer) we make with rice.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMPb14MapOB9rguBI4C8ddaZOl0laPY5CTcVb-K2Qkj4UVFky8a3TuaPZpmLCSiumEs377tmp-APgbosDNv-Cp0bzMW26h15nQODEZVzACJH41uM46BrUX3RQGMnAXErD-6RDs9qx-llQ/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMPb14MapOB9rguBI4C8ddaZOl0laPY5CTcVb-K2Qkj4UVFky8a3TuaPZpmLCSiumEs377tmp-APgbosDNv-Cp0bzMW26h15nQODEZVzACJH41uM46BrUX3RQGMnAXErD-6RDs9qx-llQ/s640/photo+1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b>:</div>Whole Wheat : 1/2 Cup<br />
Milk : 4 Cups<br />
Sugar : 6 Tbsp [Add another 1 or 2 Tbsp if you want it sweeter]<br />
Cardamom Powder : 1/4 Tsp<br />
Almonds : 1 Tbsp, cut into slivers [optional]<br />
Saffron : Few Strands<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Method</b>:</div>1. Wash the whole wheat and drain out all the water.<br />
2. Put the wheat into the mixer and press the pulse button few times, you would notice the skin of the wheat coming out. Do this process for few minutes and then let the wheat dry. Rub the dried wheat with hands to remove the skin. Separate the skin from the wheat.<br />
3. Cook the wheat with 1 Cup of water as you would cook rice.<br />
4. Boil milk in a heavy bottomed saucepan and add cooked wheat. Let the mixture simmer in low to medium flame, stir occasional.<br />
5. When the mixture becomes thick and creamy in consistency, add sugar, cardamom powder and saffron. <b>Note</b>: You can add any dry fruit also of your choice, but I prefer not to have any.<br />
6. Cook in low flame for 2-3 minutes(until the extra water from the sugar is evaporated) and turn off the heat.<br />
7. Serve chilled.<br />
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Sending this to Priya's "<a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html">Cooking with Seeds</a>" event and guest hosted by Suma of <a href="http://veggieplatter.blogspot.com/2011/02/guest-hosting-cooking-with-seeds-march.html">veggieplatter</a>.<br />
Sending this to Priya's <a href="http://mharorajasthanrecipes.blogspot.com/p/bookmarked-recipes-every-tuesday-event.html">Bookmarked recipe</a>, sourced from my mom's diary and to Lisa's "<a href="http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html">Sweets for Saturday #11</a>" event.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu5Ly2TyS7xpJbqvWRVY_jSFHE3FTHT9NBcM8kDq2OwI7nUMg9ijspSiKIZjBglPijaYAFe-muC0C7XOYHkOma_LC5H3KtXCJL9yuGmDW1IERWSwU6QcjXInBGPVl_e4x-Fa6-n7fcxKz/s1600/wheat300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu5Ly2TyS7xpJbqvWRVY_jSFHE3FTHT9NBcM8kDq2OwI7nUMg9ijspSiKIZjBglPijaYAFe-muC0C7XOYHkOma_LC5H3KtXCJL9yuGmDW1IERWSwU6QcjXInBGPVl_e4x-Fa6-n7fcxKz/s200/wheat300.JPG" width="200" /></a></div><br />
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</div>Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-4693680170495679599.post-15763322862023535752011-03-14T19:04:00.001-04:002011-04-08T23:44:46.998-04:00Bread Chowmein - A friend in need is a friend indeed!!<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/AVvXsEgyc_vaHfFdalDJ4obuOyzISvW52BU6RA7drQKB59iAPz_BlXcAlf8jHsQI__7PGg_3Wf9Xk-oq4LnJhgc8q8xcCa9yrqTTLmkQznO7VleHdVFh0N4llBQYMEjHE8dB-zu9eXaNphjtPcbp/s1600/BCM-01with+border.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyc_vaHfFdalDJ4obuOyzISvW52BU6RA7drQKB59iAPz_BlXcAlf8jHsQI__7PGg_3Wf9Xk-oq4LnJhgc8q8xcCa9yrqTTLmkQznO7VleHdVFh0N4llBQYMEjHE8dB-zu9eXaNphjtPcbp/s640/BCM-01with+border.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Did it ever happen to you that you make up your mind to prepare something and realize after initiating the process that you don't have one of the main ingredients at home!! I came across such a situation last Saturday when I was craving for Chinese food and decided to make some chow mein. But alas, I had no stock of noodles at home and was too lazy to go out all the way to buy some. I was very disappointed and had almost decided to order some from outside when I noticed my most friendly and versatile food; bread!!! And an idea rang into my mind why not replace noodles with bread. I trusted my instinct and to be honest the end result made my day which proved the saying, a friend in need is a friend indeed!! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaWv4-Ea7msaCe52ZXdM3MqfdbkYiky4r7VhnPJKvvN50Z46OOElEuFKaKqK8zjR2QLqwhPP7kBqBg5GIHRnfZ9au4SQWw65sqshmQSjuwqZG6AEgqTWDLz6TztAzHoTWgRVhibCyPmAJ/s1600/BCM-02with+border.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaWv4-Ea7msaCe52ZXdM3MqfdbkYiky4r7VhnPJKvvN50Z46OOElEuFKaKqK8zjR2QLqwhPP7kBqBg5GIHRnfZ9au4SQWw65sqshmQSjuwqZG6AEgqTWDLz6TztAzHoTWgRVhibCyPmAJ/s640/BCM-02with+border.JPG" width="640" /></a></div><br />
<br />
<b>Ingredients</b>:<br />
Cabbage : 1 1/2 Cup<br />
Capsicum : 3/4 Cup<br />
Carrot : 3/4 Cup<br />
Onion : 1/2 Cup<br />
Green Chillies : 2, slit<br />
Garlic Paste : 1/2 Tsp [Optional]<br />
Salt : To taste<br />
Oil : 2 Tbsp<br />
Soya Sauce : 1 1/2 Tbsp<br />
Chilli Sauce : 2 Tsp<br />
Tomato Sauce : 1 Tsp<br />
Bread : 8 - 10 Pieces<br />
<br />
<br />
<b>Method</b>:<br />
1. Wash and cut cabbage, capsicum, carrot and onion length wise.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrEBszxWUXQoSiP8DraUA3QkjVF5eAdUei_PN8JKeTuinTQhdB-gKf2eCrwNtLuxdlMNM5qJcU19s8e1evF1okUJHP9d_scP1fkn09Ru1_csJHJYaIbqXPykRnQGIcYVMth0xoSZ9-DG3/s1600/Step-01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrEBszxWUXQoSiP8DraUA3QkjVF5eAdUei_PN8JKeTuinTQhdB-gKf2eCrwNtLuxdlMNM5qJcU19s8e1evF1okUJHP9d_scP1fkn09Ru1_csJHJYaIbqXPykRnQGIcYVMth0xoSZ9-DG3/s320/Step-01.JPG" width="320" /></a></div><br />
2. Cut the hard sides of the bread, roll them slightly using a rolling pin. Then cut the bread slices into thin strips.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUk53YvnWDZHdFrVuXcq5QSfyXlVdlYRMqBXZRGkv2HPhZFZeb0mZZXWN9tzrZhHDN-lKfV_Awd4bcCa6yu4G2Wn3H6eE-dNI-2aTDtPExZIru05Hiz11z9YlDdyhh9BocIzORy8y_zyrN/s1600/Step-02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUk53YvnWDZHdFrVuXcq5QSfyXlVdlYRMqBXZRGkv2HPhZFZeb0mZZXWN9tzrZhHDN-lKfV_Awd4bcCa6yu4G2Wn3H6eE-dNI-2aTDtPExZIru05Hiz11z9YlDdyhh9BocIzORy8y_zyrN/s320/Step-02.JPG" width="320" /></a></div><br />
3. Heat oil in a wok in high flame an add slit green chillies and garlic.<br />
<br />
4. Then add onions and fry them until translucent.<br />
<br />
5. Then add Carrot and after a min add cabbage and capsicum. Fry them in high for few minutes.<b> </b><br />
<b>Note</b>: I don't like completely cooked vegetables in the chowmein so I fry them only until half done. If you like the vegetables completely cooked, you can boil the vegetables slightly before frying them.<br />
<br />
6. So once the veggies are done lower the flame a little add soya sauce, chilli sauce, tomato sauce, salt, pepper and the bread.<br />
The measurement of sauces are as per my taste, so adjust the sauces as per your taste. I know some people don't like tomato sauce in chowmein!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85xrROlXT911-AWrFv_OmxM-0KXtRDGR7hD2NX8G8jvG-H1Q0e7ZOwqP02wxPCmL0w4HFaBT53tbx33TAeHFO0JMMfu1y1WsxWyCsYhdSkqV2AE55mUalocXuXhp9oNIMtXN7NzKVwfI8/s1600/Step-03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85xrROlXT911-AWrFv_OmxM-0KXtRDGR7hD2NX8G8jvG-H1Q0e7ZOwqP02wxPCmL0w4HFaBT53tbx33TAeHFO0JMMfu1y1WsxWyCsYhdSkqV2AE55mUalocXuXhp9oNIMtXN7NzKVwfI8/s320/Step-03.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sending this to <a href="http://niveditaskitchen.blogspot.com/2011/02/event-announcement-only-original-and.html">Nivedita's</a> and <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Pari's</a> event "Only Original Recipes". Also sending one of my posts from last month for this event <a href="http://eat-hearty.blogspot.com/2011/01/date-and-walnut-cake-sugar-free.html">Eggless Date and Walnut Cake</a> in which I used jaggery instead of sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Also sending this to Srivalli's <a href="http://priyasnowserving.blogspot.com/2011/03/award-acknowledgements-and-event.html">Kids Delight</a> event, guest hosted by Priya and <a href="http://priyasnowserving.blogspot.com/2011/03/fast-food-not-fat-food-2011-march-1.html">Fast Food NOT Fat Food<span id="goog_1647742378"></span><span id="goog_1647742379"></span></a> hosted by Priya</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgqCM-LKF39xvIcOHO8mbwXeSJfpP2Q9jbsz_9Yoi0NNNm42ppaEgMofair_SKdHIqVXl-tV8uRSm9hEWa6R6D_TLYnC_7a2ZNBrJ9JIGZ-LwRipBwFr6sa6vYfoyC0F8lleblO5V0eb2/s1600/%2527only%2527-original+recipes.png" 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/AVvXsEhdgqCM-LKF39xvIcOHO8mbwXeSJfpP2Q9jbsz_9Yoi0NNNm42ppaEgMofair_SKdHIqVXl-tV8uRSm9hEWa6R6D_TLYnC_7a2ZNBrJ9JIGZ-LwRipBwFr6sa6vYfoyC0F8lleblO5V0eb2/s200/%2527only%2527-original+recipes.png" width="189" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb__fL3G52OWSt6UknKtFAIMHKbovFCUTBnK3UJ5CchoxnYjbpDeEVWANPdnt3VfwG2IWDnaUZOnyEjr0IN8wG65aLBGnq0nOAEegipQD9v0Ot5za2Bea4XoLbyFre0spSTIpS_JVMHA_/s1600/Kids+Delight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb__fL3G52OWSt6UknKtFAIMHKbovFCUTBnK3UJ5CchoxnYjbpDeEVWANPdnt3VfwG2IWDnaUZOnyEjr0IN8wG65aLBGnq0nOAEegipQD9v0Ot5za2Bea4XoLbyFre0spSTIpS_JVMHA_/s1600/Kids+Delight.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApe6VBCdF7Wn1-t4TtrbbXW8iLciOvD5DmsXeThiNM2O4thZzvB9kqEjcIP6HZ1w2QIDTHTgLHNDqS1iU3PM05Rud9I9WTQWIJqOJUHS6PrnJvp4174MelkXKaz3I0l10zMaR4_pW4gTv/s1600/Fast+Food+not+Fat+Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApe6VBCdF7Wn1-t4TtrbbXW8iLciOvD5DmsXeThiNM2O4thZzvB9kqEjcIP6HZ1w2QIDTHTgLHNDqS1iU3PM05Rud9I9WTQWIJqOJUHS6PrnJvp4174MelkXKaz3I0l10zMaR4_pW4gTv/s200/Fast+Food+not+Fat+Food.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>Eat Heartyhttp://www.blogger.com/profile/12401965628483087975noreply@blogger.com32tag:blogger.com,1999:blog-4693680170495679599.post-19144589356239589532011-02-27T23:42:00.001-05:002011-04-08T23:45:14.104-04:00Chocolate Dipped Strawberries - For Special Occasions!!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIBV4i6A0TexL6EhUk4ovoCXEwARIgTcOB-2KcvDhE5TTxzxU04TSYommkQyuL-iUlvuO_wJG_n7PhjElbA3IhdjKVF9GB5lULB-ft8eEUxJ7unRncxxuNpWlwGbtmAYPsOnEZR8bQIA6/s1600/Strawberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIBV4i6A0TexL6EhUk4ovoCXEwARIgTcOB-2KcvDhE5TTxzxU04TSYommkQyuL-iUlvuO_wJG_n7PhjElbA3IhdjKVF9GB5lULB-ft8eEUxJ7unRncxxuNpWlwGbtmAYPsOnEZR8bQIA6/s640/Strawberries.JPG" width="640" /></a></div><br />
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Opps!! I'm late in posting this recipe for a special occasion as valentine's day just went by...but I have a reason for being late. This special thought was not mine, this was a surprise for me on the V Day from my husband(who has very little interest in cooking). Yes the recipe is that simple and quick to make, though really special!! So I learned from him how to make these amazing chocolate covered Strawberries with the left over ingredients.<br />
<br />
I had never tried these before as I don't like the sour taste of the strawberries and assumed that it would spoil the taste of the chocolate also. But trust me these tasted so good and the combination of sweet chocolate with sour strawberries were just awesome...I had them all by myself!!<br />
<br />
<b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Strawberries : 1 Pound<br />
Milk Chocolate : 124gms [I used herseys]<br />
Shortening/Butter : 2 Tbsp [Optional] <br />
Shredded Coconut : 1/4 Cup<br />
OR Coarsely crushed Almond : 1/4 Cup<br />
<br />
<b>Method</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
1. Wash and dry the strawberries. Drying is important else chocolate won't hold on the strawberries.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdFskq1AQfxQU_CAEvi21157fPR_YrYflCqaiWAvI4_-egPdQ6l4SyQL4Q3mWs-t1xQZQIiWNbRkJMzP7sqkiWnAOWWtg56nvZ7Hz2CsUM7TC5vZ2nYr5XwRCIeTy1lcL_0J4bctBrPjD/s1600/Step1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdFskq1AQfxQU_CAEvi21157fPR_YrYflCqaiWAvI4_-egPdQ6l4SyQL4Q3mWs-t1xQZQIiWNbRkJMzP7sqkiWnAOWWtg56nvZ7Hz2CsUM7TC5vZ2nYr5XwRCIeTy1lcL_0J4bctBrPjD/s200/Step1.JPG" width="200" /></a></div><br />
2. Melt the chocolate in double boiler along with the shortening[I didn't use the shortening]<br />
<br />
<b>This is how you create a double boiler</b>: <br />
Fill a saucepan with few inches of water and bring it to simmer over medium heat. Thereafter place a second container over the saucepan and add the chocolates. <br />
<i>Precaution</i>: The water shouldn't touch the bottom of your upper container which has the chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI3-DSASVE4WaLEPuz-QcftEO7_4bV2BD2NyPkgfV5GedAxE_wGnCm1D81j6oiLkXydQrhz9pQVn-NiqFfCOpBfy3XSvx7w1z71Ce8qy4jn7_z2vNdJINJITkJm2_mzRqHxJBu7i61uGX/s1600/Step2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI3-DSASVE4WaLEPuz-QcftEO7_4bV2BD2NyPkgfV5GedAxE_wGnCm1D81j6oiLkXydQrhz9pQVn-NiqFfCOpBfy3XSvx7w1z71Ce8qy4jn7_z2vNdJINJITkJm2_mzRqHxJBu7i61uGX/s200/Step2.JPG" width="200" /></a></div>3. Heat in medium flame until half of the chocolate is melted, then reduce the flame to low. </div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIP-BAdFrqhH5ywioX8uj0Cd_W2TRAz7VeCEd_FmU0qDgjE-e8HogDBvPmuLwErfcCT_ISR2h0_JquGjIJTfMp1vgtMJ5kqNJKnLNPfX9-_wBDs-JM_d62cnQgMmznhVHoo05OJ5xV-2-f/s1600/Step3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIP-BAdFrqhH5ywioX8uj0Cd_W2TRAz7VeCEd_FmU0qDgjE-e8HogDBvPmuLwErfcCT_ISR2h0_JquGjIJTfMp1vgtMJ5kqNJKnLNPfX9-_wBDs-JM_d62cnQgMmznhVHoo05OJ5xV-2-f/s200/Step3.JPG" width="200" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">4. Stir the chocolate gently with a spoon to make a smooth paste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBn-6XZenhNiEOIJy-9z9gBN_lxHKvFM-vHONOW29qJcWGV7lgt5mP7druW4tVRzCVA2RvDDbKKHIh-LEcOmjkHt5LokLz5QS7U3Kwa3dha_k7n2ooW-Qky6VoAaZVH88a3YdIT1pQfA6/s1600/Step4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBn-6XZenhNiEOIJy-9z9gBN_lxHKvFM-vHONOW29qJcWGV7lgt5mP7druW4tVRzCVA2RvDDbKKHIh-LEcOmjkHt5LokLz5QS7U3Kwa3dha_k7n2ooW-Qky6VoAaZVH88a3YdIT1pQfA6/s200/Step4.JPG" width="200" /></a></div>5. Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly. Let excess chocolate fall back into the bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjSPwBW5A2Stq4Nk81Q2fWOZ3mY4i8BHunw1sARCcrr_eGKeqr3jVdofO8RbbqIcRva3MQaZOXptI5d1t-KALk46VEq8Or2eJZO7BfvlF5qYsfs-y6zH6p3Rj90s-L8cNcaf7-UEuKCFg/s1600/Step5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjSPwBW5A2Stq4Nk81Q2fWOZ3mY4i8BHunw1sARCcrr_eGKeqr3jVdofO8RbbqIcRva3MQaZOXptI5d1t-KALk46VEq8Or2eJZO7BfvlF5qYsfs-y6zH6p3Rj90s-L8cNcaf7-UEuKCFg/s200/Step5.JPG" width="200" /></a></div>6. Roll it over the shredded coconut or coarsely crushed Almonds and lay it neatly on waxed paper(I did it on aluminum foil). Repeat with the rest of the strawberries. I did half of them with coconut and half with almonds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-t8i38a2z8wOOommoHpIqsLqihtpQH8VgrFVnyP79BGwDcshbHmeUzihqLUZrD3PDPFenNIQgzcsyJVxyQt_xqNWgOT2niMbwT3JZfzAWnni7aUOHV9npwdbtVxAGVGOKAJHlum30vm/s1600/Step6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-t8i38a2z8wOOommoHpIqsLqihtpQH8VgrFVnyP79BGwDcshbHmeUzihqLUZrD3PDPFenNIQgzcsyJVxyQt_xqNWgOT2niMbwT3JZfzAWnni7aUOHV9npwdbtVxAGVGOKAJHlum30vm/s200/Step6.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_2ntvDGRSrM6DMkDCTKtxKf5ja7rVbP1eFFZj7hvFH3xpG7GuHmYO9AStH8t1FqDa-hs1iVKvI_PDGy1u1EMhyphenhypheneyr4ctZhUz2nd-B3MLmDn8Pch8W3WeTGFjHtPC2eJDgZ-Nx_dcv2qA/s1600/Step6-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_2ntvDGRSrM6DMkDCTKtxKf5ja7rVbP1eFFZj7hvFH3xpG7GuHmYO9AStH8t1FqDa-hs1iVKvI_PDGy1u1EMhyphenhypheneyr4ctZhUz2nd-B3MLmDn8Pch8W3WeTGFjHtPC2eJDgZ-Nx_dcv2qA/s200/Step6-2.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">7. Set the strawberries aside until the chocolate sets(for about 30 minutes). If the weather is warm these has to go inside the refrigerator. These should be consumed in a day or two. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBmOEuABI9CoXcs6hRmRpA_XFJpUZU6MqYgJCqfrCLvIsYOlwArUZ7nPajMkjB9TQH2AIYCMrxT338L2xxotliEIF_Kj0qCaSOxyh51IXDlWaH15wxfyU9dQzhKMxHli1khSkTrexvhFt/s1600/Step7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBmOEuABI9CoXcs6hRmRpA_XFJpUZU6MqYgJCqfrCLvIsYOlwArUZ7nPajMkjB9TQH2AIYCMrxT338L2xxotliEIF_Kj0qCaSOxyh51IXDlWaH15wxfyU9dQzhKMxHli1khSkTrexvhFt/s200/Step7.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<b>Notes</b>: You can avoid the shortening if you do not want to add extra calories, but shortening gives a smooth texture.<br />
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<span style="font-size: small;"><a href="http://www.foodista.com/food/QSR7NMQZ/strawberry" style="-moz-border-radius: 2px 2px 2px 2px; background-color: white; border: 5px solid rgb(196, 79, 80); display: block; padding: 5px; text-align: center; text-indent: 0pt; width: 100px;" title="Strawberry on Foodista"><img alt="Strawberry on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: medium none; height: 18px; margin: 0pt; padding: 0pt; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_QSR7NMQZ_4CVK4S2Y" style="display: none;" /></a> </span><br />
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<span style="font-size: small;">Sending this in for the <a href="http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html">Cooking with Fruits Event</a> hosted by Taste Buds.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bXQhTAXFBfpGgq1hlmUn0teDHIH-jvFoTE5TxmD-NYzo_N5M24PdeG8z8jZwdoWEp5lUHOdOpePMg5iMh8rwa7kPpmO1EZM8T2uaSFwSSirXJ0xSVo0bHLUrs9ABSWC5wVv6IBvR8i_N/s1600/RoyalFruitBasket+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bXQhTAXFBfpGgq1hlmUn0teDHIH-jvFoTE5TxmD-NYzo_N5M24PdeG8z8jZwdoWEp5lUHOdOpePMg5iMh8rwa7kPpmO1EZM8T2uaSFwSSirXJ0xSVo0bHLUrs9ABSWC5wVv6IBvR8i_N/s200/RoyalFruitBasket+copy.jpg" width="163" /></a></div><br />
Sending this for <a href="http://cooking-goodfood.blogspot.com/2011/01/veggie-fruit-month-event-announcement.html">Veggie/ Fruit A Month event</a> hosted by <a href="http://cooking-goodfood.blogspot.com/2011/01/veggie-fruit-month-event-announcement.html">Pari </a>& <a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html">Priya</a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChfqfqSyTorVTgxo0ghaHip0i24tm68iAJXkOYM_vK8gQd61S73lUjr4nlGt1lp__jbxDvDyt2dvK265764nLlOyssJPItgDlBmXtIq99L1T5XWw4HcHwEo2XMho4NxFmSwYfhnA8UdAL/s1600/veggiefruit-a-month7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChfqfqSyTorVTgxo0ghaHip0i24tm68iAJXkOYM_vK8gQd61S73lUjr4nlGt1lp__jbxDvDyt2dvK265764nLlOyssJPItgDlBmXtIq99L1T5XWw4HcHwEo2XMho4NxFmSwYfhnA8UdAL/s200/veggiefruit-a-month7.png" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4693680170495679599.post-92013569502459080792011-02-15T23:41:00.000-05:002011-02-16T00:15:58.221-05:00Gujarati Dal from Sukham Ayu - Indian Cooking Challenge<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Since this was going to be my first entry to <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Indian Cooking challenge</a> I was excited about it but when I came to know the recipe chosen I was even more excited as I immediately remembered having this dal a few weeks back at a friend's place. I had loved it mainly because of the peanuts but somehow didn't bother to ask her the recipe. The cookbook I follow usually has all popular recipes from different cuisines so when I checked, it sure did had this one though it was little different than the one featured in <a href="http://pritya.com/books/sukham-ayu-ayurvedic-cookbook/">Sukham Ayu</a>. <br />
My cookbook didn't mention about adding veggies and even I don't like veggies in my dal(Dal with veggies is sambhar for me :)) so I decided to skip them. My cookbook didn't mention about peanuts, but that was the reason I liked the dal so I had to definitely use them. Apart from that I made few other minor changes like omitted coriander powder and ginger.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6DpCHiIoIh25I-meOIyUgAMsN7qgpIbfNLgs4xIOurHF1DJY3zywQwcXjgK3DBqjHdZhQO87oMyPGtzaU0zmWPo7Btcd8z9gpGuz63ah0lOjAwOTBlUaJ5HLwz9o5GClmtKqfTI_fOnd/s1600/photo%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6DpCHiIoIh25I-meOIyUgAMsN7qgpIbfNLgs4xIOurHF1DJY3zywQwcXjgK3DBqjHdZhQO87oMyPGtzaU0zmWPo7Btcd8z9gpGuz63ah0lOjAwOTBlUaJ5HLwz9o5GClmtKqfTI_fOnd/s320/photo%25282%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b><br />
Split red gram (Toor dal) : 3/4 cup<br />
Kasoori Methi : 1 Tsp<br />
Turmeric powder : ½ Tsp <br />
Asafoetida powder(Hing) : ¼ Tsp <br />
Dry soft kokam : 4-5 pieces (or tamarind pulp - 2 Tbsp)<br />
Jaggery 1-3 tsp, as per preference<br />
Hard dry dates(optional) : 4 <br />
Groundnuts(Peanuts) : 1-2 Tbsp<br />
Red Chilli Powder : 1/2 Tsp<br />
Cumin Powder : 1 Tsp <br />
Coriander leaves for garnishing<br />
Salt to taste<br />
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<b>For Tempering </b><br />
Ghee : 2 Tsp<br />
Mustard seeds : ½ Tsp<br />
Cumin seeds : ½ Tsp<br />
Asafoetida powder(Hing) : 1 pinch <br />
Curry leaves : 5-6<br />
Fenugreek seeds : ¼ Tsp<br />
Cinnamon : 1 No.<br />
Cloves : 2<br />
Dry red chillies : 2</div><div style="font-family: "Trebuchet MS",sans-serif;">Green chillies : 2, slit <br />
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<b>Method:</b><br />
1. Wash and soak dal in 2 cups water for atleast half an hour(I usually soak it for around 1 hr). <br />
2. Add kasoori methi, haldi, peanuts and a pinch of hing and cook it in the pressure cooker until done.<br />
3. Meanwhile soak dried dates in warm water for 10-15mins, then remove the seeds and half them. <br />
4. Churn cooked dal well then add red chilli powder, jeera powder, tamarind paste(or kokum), jaggery and dry dates (I added only 1 tsp of jaggery and used tamarind paste).</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Add 1 cup of water and cook it on low flame for 15-20mins or until the peanuts are soft. Stir occasionally.<br />
6. For the tempering heat ghee in a wok, add cumin, musturd and let it sputter. Then add curry leaves, fenugreek seeds, cinammon, cloves and dry red chillies. Then add slit green chilli and roast it for a minute.<br />
7. Mix this tempering to the daal and let it cook for few more minutes.<br />
8. Garnish with coriander leaves and serve with rice or chapatis.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Note</b>:</div><div style="font-family: "Trebuchet MS",sans-serif;">If you like you can add veggies like drumstick(2 No.) and yam(4-5 pieces, 1 inch cubes) during step 2 i.e while cooking the dal.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf72rzbJjzzbEL_1HZw-S_b_e4pteeb0vQ5d3vAoxqb2KLyiicbw_73YNQAVGXWqc2Bo58NAhVn__nYqGBjrQJgKZRQs85nvtmKRf3_FKhdw-CQov_AnXTv7_apvEMaDog1QcyJPSK7cK/s1600/Gujarati+Daal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf72rzbJjzzbEL_1HZw-S_b_e4pteeb0vQ5d3vAoxqb2KLyiicbw_73YNQAVGXWqc2Bo58NAhVn__nYqGBjrQJgKZRQs85nvtmKRf3_FKhdw-CQov_AnXTv7_apvEMaDog1QcyJPSK7cK/s320/Gujarati+Daal.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4693680170495679599.post-40276404861559235802011-01-29T02:48:00.002-05:002011-04-12T11:29:08.851-04:00Date and Walnut Cake (Sugar Free)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjeB4f2Z76oNDU-6PM6fqaZwvO2asqhN20Bue4Ku-65ne72k6X-WSmaRmG8jfWGN4Hu9koAOfWDJeliCZB30aCcQ7A5a7vM22q0UZS5FP0whBYWecbPsI1PYja2iyxjdtO6DR3kRWJ6BP/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjeB4f2Z76oNDU-6PM6fqaZwvO2asqhN20Bue4Ku-65ne72k6X-WSmaRmG8jfWGN4Hu9koAOfWDJeliCZB30aCcQ7A5a7vM22q0UZS5FP0whBYWecbPsI1PYja2iyxjdtO6DR3kRWJ6BP/s640/photo+1.JPG" width="640" /></a></div><br />
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Walnut and date cake is one of my favorites and I used to make it in a traditional style with maida and sugar until the idea of making a healthier version of it came to my mind and I replaced them with wheat flour and khejur gur(Date Palm Jaggery). Didn't expect it to come out so well. Since the cake was moist enough next time I would try it with even less oil(1/8th cup). <br />
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For those who don't know much about Khejur Gur (date palm jaggery), it is made from boiling the sap from date palms and is very popular in Bengal during the winter months. It is also commonly called "Notun Gur" ( literally, "new jaggery") or "Nolen Gur". It is not easily available, but to my surprise I found it in the Indian store(<a href="http://journalsquarejc.com/archives/2256">Apna Bazar</a>, Jersey City), I'll soon try other traditional recipes of it and post.<br />
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<span style="font-size: small;"><b>Ingredients</b>:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Wheat Flour: </span><span style="font-size: small;">1 Cup </span><span style="font-size: small;"><i></i></span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Dates(Khajoor): 10 -12<br />
Milk: 3/4 cup milk<br />
Khejur gur</span>(Date Palm Jaggery)<span style="font-size: small;">: 180gms (Alternate 3/4 cup sugar)<br />
Oil: 1/4 cup </span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Baking Soda: 1 Tsp<br />
Chopped Walnuts: 1/4 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Method</b>:</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Heat milk and add coarsely grated gur to it and stir.<br />
2. Then add the washed dates(remove seeds if they are not pitted) to the milk and let it cook for 2-3 mins.<br />
3. Let it cool a little and then grind it to a smooth paste. The dates might not grind properly, this is absolutely fine.<br />
4. Add oil and mix.<br />
5. Sieve together flour and baking soda and pour the date mixture to the flour and mix well. If the mixture is very thick you can add little more milk, but make sure not to make it thin in consistency else the walnuts would settle down while baking and will not be evenly spread out.</div><div style="font-family: "Trebuchet MS",sans-serif;">6. Add chopped walnuts and mix well.<br />
6. Preheat the oven at 350F(175 degree C). Bake the cake in a greased oven proof dish for 30-35 mins (or until a knife inserted in the cake comes out clean).</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Notes</b>: </div><div style="font-family: "Trebuchet MS",sans-serif;">1. Bake the cake immediately after preparing the mixture so make sure the oven is pre-heated by the time mixture is ready.</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Instead of grinding the dates with milk you can also chop and add them if you would like the prominent taste of the dates.</div><div><div style="font-family: 'Trebuchet MS',sans-serif;">3. Kajoor ka gur is available in Indian stores and in case you don't have it handy you can replace it with sugar.<br />
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Sending this to <a href="http://niveditaskitchen.blogspot.com/2011/02/event-announcement-only-original-and.html">Nivedita's</a> and <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Pari's</a> event "Only Original Recipes" from along with <a href="http://www.blogger.com/">Bread Chowmein</a></div><div style="font-family: 'Trebuchet MS',sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKR3BIrJ-8GYUOv70Z6HTVgS5_YizFu19ZbbJ3l1QU98BLcCCkwvcvc8QdlREG4Cs50VlOR5UHrvruKrIrv-hzpNMDJWNvV8jTV_-Rw5CS4kzeZ2K4zZQqeKw3cfUffOJpPvd3LhpSQT3/s1600/%2527only%2527-original+recipes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKR3BIrJ-8GYUOv70Z6HTVgS5_YizFu19ZbbJ3l1QU98BLcCCkwvcvc8QdlREG4Cs50VlOR5UHrvruKrIrv-hzpNMDJWNvV8jTV_-Rw5CS4kzeZ2K4zZQqeKw3cfUffOJpPvd3LhpSQT3/s1600/%2527only%2527-original+recipes.png" /></a></div><br />
<br />
</div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><a href="http://www.foodista.com/food/H5CMPHRD/dates-" style="-moz-border-radius: 2px 2px 2px 2px; background-color: white; border: 5px solid rgb(255, 173, 0); display: block; padding: 5px; text-align: center; text-indent: 0pt; width: 100px;" title="Dates- on Foodista"><img alt="Dates- on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: medium none; height: 18px; margin: 0pt; padding: 0pt; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_H5CMPHRD_AAAAAAAA" style="display: none;" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div></div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-4693680170495679599.post-893996781863516362011-01-16T23:27:00.001-05:002011-04-08T23:47:27.807-04:00Sabudana Khichdi<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/AVvXsEiCxxL9LNcyXDT4klhp90pzlwngn3gfJ3q8pVlRjuVvor2Yf4fQDMjmd5rx6_jyLgC7wN2yivik0TRr1iUhobg42lO5W54RZnM3d3hAjKY_qFXWTzUMjoaaSDW9CAja9gQQ_KcvLbY8p1Ti/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxxL9LNcyXDT4klhp90pzlwngn3gfJ3q8pVlRjuVvor2Yf4fQDMjmd5rx6_jyLgC7wN2yivik0TRr1iUhobg42lO5W54RZnM3d3hAjKY_qFXWTzUMjoaaSDW9CAja9gQQ_KcvLbY8p1Ti/s640/photo%25282%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><br />
I love this recipe because it is quick to make and requires less oil as compared to traditional method of cooking and still the outcome is great, since it is made in microwave.<b> </b><br />
<br />
<b>Serves </b>: 4 - 6<br />
<b>Preparation Time</b> : 15mins<br />
<b> </b><br />
<b>Ingredients</b>:<br />
Sabudana(Sago or Tapioca): 2 Cups<br />
Peanuts(Groundnuts): 1 Cup<br />
Green Chillies(Finely Chopped): 1 Tbsp <br />
Ghee/Oil: 3 Tbsp<br />
Salt: To Taste<br />
Sugar: 1 Tsp<br />
Lemon Juice: 1 Tbsp<br />
Coriander Leaves: 2Tbsp<br />
<br />
<b>Method</b>:<br />
1. Wash Sabudana and soak it in water for 1-2 hrs. Remember to add water just to cover the sabudana, don't add extra water else it would get messy. After 1-2 hrs sabudana would be spongy, if you feel the sabudana is too dry sprinkle little water.<br />
2. Dry roast groundnuts on gas or in microwave, remove the skin and powder them coarsely.<br />
3.Mix the spongy sabudana, groundnut, finely chopped green chillies, ghee/oil and salt properly and microwave for 3 mins in high.<br />
4. Then add little suger, lemon juice, finely cut coriander leaves, mix and again microwave for 1 min and serve hot. <br />
<br />
<br />
<b></b><br />
<b>Note</b><br />
1. If you don't like adding sugar please skip it and if you like it to be more spicy add more green chillies. I usually do add little sugar and some extra green chillies to make it spicy. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4693680170495679599.post-85006335631252780832011-01-13T14:34:00.001-05:002011-04-08T23:46:43.330-04:00Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiKU2JGAB3vWyp16J818oDKm0dUIEZrPo2tsMUho9P6g23T6JUA2Xbw4vT0Df-V_5fFCDlLNLxOR4sjPGAhCMvzGR4JEMq1-DfveIjullNNM97djOn1qs3XqXNEdZAkRXoz6D_N7Qesy8/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiKU2JGAB3vWyp16J818oDKm0dUIEZrPo2tsMUho9P6g23T6JUA2Xbw4vT0Df-V_5fFCDlLNLxOR4sjPGAhCMvzGR4JEMq1-DfveIjullNNM97djOn1qs3XqXNEdZAkRXoz6D_N7Qesy8/s640/photo%25283%2529.JPG" width="640" /></a></div></span></div><br />
<span style="font-size: small;"><b>Ingredients:</b></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Spinach (Palak) - 2 Bunches</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Paneer - 120gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cornflour - 2 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Onion - 1 Large</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Green Chillies - 2-3</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garlic - 3-4</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tomato - 1 Medium size, cut into small pieces.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cardamom (Elaichi) - 2 Nos.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Jeera Powder - 1 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red Chilli Powder - 1 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garam Masala - 1/4 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Black pepper - 1/4 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt - To Taste</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oil - 2 Tbsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Method:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Grind Onion, green chillies and garlic together.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Blanch the washed spinach in hot water for 2mins, grind it and then mix cornflour to it</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Heat oil and add green cardomom, then add the onion paste and fry until oil separates.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Then add Chilli powder, jeera powder, garam masala, black pepper and salt to taste and fry for some more time.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Then add the tomatoes and the spinach paste to it and cook for some time.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. Then add Paneer cubes cut into small pieces.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Notes</b>:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">You can add 2 Tbsp of cream after step 5 to make a rich curry.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4693680170495679599.post-22158113001571777072010-11-05T14:36:00.000-04:002010-11-05T14:39:38.698-04:00Gajar ka Halwa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF20nDZTjLD6KKjCU8YWseV4QxOn5j7HwWnhsMflbaMH6EkodEMHyBgrgM1FqzNuf0_oW5aaIjyRHmdPqP_nMgcavQE2wLF2eE_rGoq1_P6ERuJH-5DAus8k09hBXbB0hEofhP7DbTPwT/s1600/IMG_0310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF20nDZTjLD6KKjCU8YWseV4QxOn5j7HwWnhsMflbaMH6EkodEMHyBgrgM1FqzNuf0_oW5aaIjyRHmdPqP_nMgcavQE2wLF2eE_rGoq1_P6ERuJH-5DAus8k09hBXbB0hEofhP7DbTPwT/s320/IMG_0310.jpg" width="239" /></a></div><b>Ingredients</b>:<br />
<br />
<div style="margin: 0px;">Gajar (Carrot) : 400gms</div><div style="margin: 0px;">Milk : 6 Cups</div><div style="margin: 0px;">Sugar : 3/4 Cup</div><div style="margin: 0px;">Ghee : 2 Tbsp</div><div style="margin: 0px;">Cashew Nut : 1/4 cup</div><div style="margin: 0px;"><br />
<br />
<b>Method</b>:<br />
1. Boil the milk in a large frying pan.<br />
2. When the milk starts boiling, add grated carrot.<br />
3. Cook the milk and carrot in medium flame until the milk reduces stirring it regularly. <br />
4. When the milk evaporates completely add sugar and again let the mixture cook by stirring continuously until the water is evaporated and halwa is of desired consistency. <br />
5. Put the flame off and add 2 tbsp of ghee.<br />
6. Mix roasted cashewnuts.<br />
<br />
<br />
<br />
<br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4693680170495679599.post-81807774462488723612010-10-24T00:26:00.000-04:002011-01-29T00:50:58.529-05:00Eggless Marble Cake<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/AVvXsEigeMMmiUZ2gOZ-aw4hwnwvLH-IGaf6DkLr5jSb7rqet3-NNwLnuYtyjlGz-Mp5_F7r4s2QWL67h9pDqtjWXZQUX9MoUqoh2oFW706XlyAJ1CmKvXVBh1wLAq8sCVdsEfTsi3rtwtCtirc9/s1600/Marble+Loaf+-+01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeMMmiUZ2gOZ-aw4hwnwvLH-IGaf6DkLr5jSb7rqet3-NNwLnuYtyjlGz-Mp5_F7r4s2QWL67h9pDqtjWXZQUX9MoUqoh2oFW706XlyAJ1CmKvXVBh1wLAq8sCVdsEfTsi3rtwtCtirc9/s320/Marble+Loaf+-+01.jpg" width="239" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><u>Ingredients</u></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><div style="text-align: left;">Maida (All purpose flour) : 250gms</div></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Baking Powder : 1 Tsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Baking Soda : 1/2 Tsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Sugar : 2 Tbsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Butter : 180 gms</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Condensed Milk : 1 Tin</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Vanilla Essence : 1 Tsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Coco Powder : 2 Tbsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Drinking Chocolate : 4 Tbsp</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Coffee : 1 Pinch</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">Milk : 1 1/2 Cup</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;"><u>Method</u></span></span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">1. Mix butter, sugar and condensed milk until its is light and fluffy</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">2. Add Maida and mix properly adding milk slowly to make the paste thinner in consistency</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">3. Add baking powder and baking soda and mix thoroughly.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">4. Apply b</span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">utter to the baking tin and dust it with flour.</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">5. Then add vanilla essence and add half of the mixture into the baking tin.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">6. In one half add Coco Powder, Drinking Chocolate and coffee and mix well.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">7. Add this mixture </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">slowly </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">into the baking tin without disturbing the mixture added previously.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">8. Take a knife swirl the mixture just once, this is to give marble effect to the cake.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">9. Bake for 40-45 mins in a p</span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">reheated the oven at 350 degrees F(175 degree C)</span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: small;">.</span></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4693680170495679599.post-53019665435427848012010-10-17T18:28:00.000-04:002010-10-17T18:29:18.712-04:00Methi Paratha<b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #333333; font-size: 13px; font-style: normal; font-weight: normal; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big bunch of methi leaves cleaned washed and finely chopped.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1/2 cups of wheat flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tsp dhania powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 tsp chili powder or 3-4 finely chopped green chillies [You can reduce the amount if you want it less spicy]<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tsp haldi powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tsp garam masala powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tsp of ginger and garlic paste [Optional]<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 tbsp curd<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tsp lemon juice or amchur powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tbsp oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Salt to taste</span></span></i></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Method:</i></b></span><br />
<br />
<ol><li><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix all the above ingredients together and make into a dough ball</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let it rest for about 1 hour</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roll out into thin parathas</span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fry with a little oil on a tava or griddle.</span></span></li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4693680170495679599.post-27312037876451909762010-10-15T20:48:00.000-04:002010-10-15T20:48:46.307-04:00Garlic & Lal Mirch Chutney<b>Ingredients:</b><br />
Fresh Red Chilies : 15-20<br />
OR<br />
Red Chili Powder : 2 Tbsp<br />
Garlic Cloves : 15 -20<br />
Lemon Juice : 1 Tbsp<br />
Salt to Taste<br />
<br />
<b>Method:</b><br />
Mix all ingredients and grind it into fine paste adding water as desired. The chutney should be of thin consistency.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4693680170495679599.post-67460381893878396672010-10-14T19:20:00.000-04:002010-10-15T19:04:39.966-04:00Shahi Parwal<b>Ingredients</b><br />
<a href="http://en.wikipedia.org/wiki/Trichosanthes_dioica">Parwal</a> (Pointed Gaurd) : 400gm<br />
Milk : 1 Cup<br />
Haldi (Turmeric) : 1/4 Tsp<br />
Lal Mirch (Red Chili Powder) : 2 Tsp<br />
Aamchur (Dry Mango Powder) : 1/4 Tsp<br />
Jeera : 1 Tsp<br />
Oil : 1 Tbsp<br />
Hing : 1 Pinch<br />
Salt : As per taste<br />
<br />
<b>Method:</b><br />
<br />
1. Cut parwal lengthwise<br />
2. Heat oil in a frying pan, add hing and Jeera.<br />
3. Add Parwal and fry it in high flame for about 1 minute<br />
4. Add haldi, lal mirch, aamchur, salt and add fry it for 2-3 mins.<br />
5. Then add milk and cover it with a lid and let it cook for 7-10mins in medium flame.<br />
6. Stir it once or twice in between.<br />
7. When the milk dries up put the flame off.<br />
8. Serve hot with roti.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4693680170495679599.post-64986535756941631732010-10-11T21:57:00.000-04:002010-10-17T18:18:48.707-04:00Moong Dal & Dalia Khichdi<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PXGo0Ak2S6x1wByiRRgOFnO3SnMrLKkyAvdFWxSxauE8U1aRnZ1s93tqw0AW7xQN513apGgFo2UOUKGWOSMuJSJIyYPn6htwd-RCKmnQZH9fm9WnJ45csN1Uo2WDjPqR-wnT0uvkjZgk/s1600/Moong+Dal+Dalia+Khichdi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PXGo0Ak2S6x1wByiRRgOFnO3SnMrLKkyAvdFWxSxauE8U1aRnZ1s93tqw0AW7xQN513apGgFo2UOUKGWOSMuJSJIyYPn6htwd-RCKmnQZH9fm9WnJ45csN1Uo2WDjPqR-wnT0uvkjZgk/s320/Moong+Dal+Dalia+Khichdi.jpg" width="320" /></a><b>Ingredients:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Dalia - 1/2 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Whole Moong - 1/2 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ginger - 1 Inch</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tomato - 4 Medium sized</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Carrot(Cut into small pieces) - 1/2 Cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Peas - 1/4 Cup </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Turmeric (Haldi) - 1/2 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mustard Seeds - 1 Tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Green Chili(Cut in small pieces) - 3 to 5 Nos. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Asafoetida(Hing) - 1 Pinch</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ghee - 2 Tbsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt to taste</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Coriander leaves for garnishing.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Method:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Heat Ghee in a pressure cooker and add Mustard Seeds.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Then add hing, grated ginger and green chilies.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Then add cut carrots and green peas.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. After about 1 min add washed dalia and roast it for few minutes</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Then add tomatoes, haldi, moong daal and mix it.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. Add 6 Cups of water and cook the khichadi for about 20-25mins in the pressure cooker. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">7. Add cut coriander leaves and serve hot.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Notes:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. This is a very healthy Indian recipe and the main taste of this khichadi comes from Ginger and Tomato so if you want great taste add them generously.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. The ratio of Moong Dal and Dalia is 1:1.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Quantity of Carrot and Peas can be changed as per taste and other veggies can also be added though carrots and peas tastes the best.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. This should always be consumed hot.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.amazon.com/Indian-Rice-Dishes-Flattened-Hyderabad/dp/1155707923?ie=UTF8&tag=eatsta-20&link_code=btl&camp=213689&creative=392969" target="_blank">Indian Rice Dishes: Pilaf, Biryani, Khichdi, Flattened Rice, Hyderabad Biryani, Curd Rice, Pongal, Coconut Rice, Pulihora, Khushka Rice</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=eatsta-20&l=btl&camp=213689&creative=392969&o=1&a=1155707923" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4693680170495679599.post-38453532691170018222010-10-10T02:23:00.000-04:002010-10-10T02:23:30.555-04:00Imli Chutney (Tamarind Chutney)<b>Ingredients:</b><br />
<br />
Imli(Tamarind) : 250gms<br />
Khajur(Dates) : 100gms [Optional]<br />
Grated Gur(Jaggery) : 500gms<br />
Red Chilli Powder : 1 Tsp<br />
Jeera Powder : 2 Tsp<br />
Chaat Masala : 2 Tsp<br />
Salt : As per taste<br />
<br />
<b>Method:</b><br />
<br />
1. Remove Seeds from the Khajur(Dates) and wash it.<br />
2. Wash Imli(Tamarind) and <br />
3. Soak Imli, Khajur and gur in just enough hot water to cover them for half an hour.<br />
4. Grind this mixture and strain it.<br />
5. Add water to this as per the consistency required. <br />
6. Add red chilli powder, jeera powder, chaat masala and salt to taste.<br />
<br />
This chutney can be stored refrigerated for upto a monthUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4693680170495679599.post-40855873844831285162010-10-10T02:10:00.000-04:002010-10-17T18:33:00.557-04:00Dabeli<b>Ingredients:</b> For 12-15 Dabeli<br />
<br />
<b><i>For the Masala</i></b><br />
Oil : 1 Tsp<br />
Whole Red Chili : 10-12 No.<br />
Dhania Powder : 2 Tbsp<br />
Grated Dry Coconut : 1/2 Cup<br />
Jeera : 1 Tbsp<br />
Shah Jeera : 1 Tsp<br />
Kali Mirch(Whole Black Pepper) : 10-12 No.<br />
Dal Chini (Cinnamon) : 2 No.<br />
Loung (Clove) : 3-4 No.<br />
Tej Patta (Bay Leaf) : 1 No.<br />
Hing (Asafoetida) : 1/4 Tsp<br />
Haldi (Turmeric) : 1/2 Tsp<br />
<br />
<b><i>For the Filling:</i></b><br />
Boiled Potato : 1/2 Kg<br />
Citric Acid Powder : 1/2 Tsp<br />
Salt - Sugar : As per taste<br />
Dhania(Coriander Leaves) : 2 Tbsp<br />
Oil : 3 Tbsp<br />
<br />
<b><i>For the Dabeli</i></b> <br />
Pav(Bun) : 12-15 Nos.<br />
<a href="http://eat-hearty.blogspot.com/2010/10/imli-chutney-tamarind-chutney.html">Imli ki Chutney (Tamarind Chutney)</a> : 1/4 Cup<br />
<a href="http://eat-hearty.blogspot.com/2010/10/garlic-lal-mirch-chutney.html">Garlic, Red Chili Chutney</a> : 1/4 Cup<br />
Roasted Groundnut : 1/2 Cup<br />
Finely Chopped Onions : 1/2 Cup [Use Onion Chopper]<br />
<script src="http://www.assoc-amazon.com/s/link-enhancer?tag=eatsta-20&o=1" type="text/javascript">
</script><br />
Fresh Anar(Pomegranate) Seeds : 1/2 Cup<br />
Butter : 5 Tbsp <br />
<br />
<b>Method:</b><br />
1. For the masala heat oil is a frying pan and roast dry dhania. The add whole red chili and fry for sometime. Then add rest of the ingredients for the masala and fry for some time. <br />
2. When the masala cools down grind it in a mixer.<br />
3. Mash the potatoes.<br />
4. Heat the oil, add mashed potatoes, ground masala, salt, sugar and citric acid.<br />
5. Cut the pav from middle, apply little imli chutney and little lal mirch chutney. Then add the filling, groundnut, anar and chopped onions.<br />
6. While serving apply little butter and heat it.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4693680170495679599.post-38953383244937674392010-10-09T23:33:00.000-04:002010-10-10T01:01:08.245-04:00Kaju Burfi (Kaju Katli)<b>Ingredients:</b><br />
Kaju(Cashewnut) - 250gms<br />
Sugar - 1 Cup(200gms)<br />
Silver Foil (Varakh) [Optional]<br />
<br />
<b>Method:</b><br />
1. Grind Kaju in a mixer and sieve it.<br />
2. Add 1/3 Cup of water to the sugar and heat it on low flame, stirring continuously. Put the flame off as soon as it starts to boil and a single thread syrup is formed. Do not over cook.<br />
3. Add the sugar syrup to the kaju powder and mix it lightly to make dough out of it.<br />
4. Transfer the mixture on a greased surface and roll it with a rolling pin to about 1/8" thickness or as desired.<br />
5. Let it cool and then apply varakh on top of it very gently. This is optional.<br />
6. Cut into desired shape.<br />
<br />
<b>Tip</b>: Before grinding the kaju keep it refrigerated for half an hour and grind it in high speed for multiple short periods. This will ensure that the oil of kaju won't come out while grinding. This could hamper its taste so care has to be taken while grinding.<br />
DO NOT Add water while grinding.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4693680170495679599.post-63816300544516302852010-10-09T19:52:00.000-04:002010-10-09T23:31:18.275-04:00Suji LadooIngredients:<br />
Sugar - 3 Cups<br />
Fine Suji - 3 Cups<br />
Ghee - 1 Cup<br />
khoya - 1 Cup(200gms)<br />
Grated Coconut - 2 Cup [Optional]<br />
Kesar - 1Tsp<br />
Cardamom Powder - 2 Tsp<br />
Cashew-Almond cut into small pieces - 1/4 Cup [Optional]<br />
<br />
Method:<br />
1. Add 1 Cup water to Sugar and heat it on low flame until it gets 1 boil. Remember to stir it continuously. Let it cool.<br />
2. Mix Suji and Ghee and roast it in low flame until Suji changes color to light brown.<br />
3. Mix Khoya and coconut into it and roast it for some more time.<br />
4. Mix Kesar, Cardamom Powder, Cashew-Almond and cool sugar syrup into the Suji mixture when it is still hot.<br />
5. Leave it aside for some to cool and then make small laddus out of it.Unknownnoreply@blogger.com0