tag:blogger.com,1999:blog-69221917197522750212024-03-13T02:19:30.341-07:00Cooking with Poornijourney of a home cookAnonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-6922191719752275021.post-37175789063529865072014-04-01T10:17:00.002-07:002014-04-01T10:17:53.412-07:00Announcing Cooking with Herbs and Flowers #2 - Spring Onions [with giveaway]<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf13cpmpYQski1Dp-74YaekN7gZbNhYzsE0-1C7neP1D_QzJ3i1GxJQ7UgI1a4UZ2D5WA88cmLahcnIK7n4SyeoDmXIKIbaV6QOvtdI18PF0Ig3augPUHVVz5IEsbpkM627v5kxittyXq/s1600/spring-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf13cpmpYQski1Dp-74YaekN7gZbNhYzsE0-1C7neP1D_QzJ3i1GxJQ7UgI1a4UZ2D5WA88cmLahcnIK7n4SyeoDmXIKIbaV6QOvtdI18PF0Ig3augPUHVVz5IEsbpkM627v5kxittyXq/s1600/spring-001.jpg" height="299" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I am so happy to announce that I am guest hosting PJ's event - Cooking with herbs and flowers. This is my first ever event on my blog, so i am very thrilled. We use herbs in our day to day cooking. They enhance the flavor and taste of the dish. One such herb is Spring onion. </span><br />
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<span style="font-family: Verdana, sans-serif;">A scallion or spring onion is one of various Allium species, all of which have hollow green leaves (like the common onion), but which lack a fully developed root bulb. It has a relatively mild onion flavour, and is used as a vegetable, either raw or cooked. Many other names are used, including green onion, spring onion, salad onion, table onion, green shallot, onion stick, long onion, baby onion.</span><br />
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<span style="font-family: Verdana, sans-serif;">They are widely used in soups, noodles, salads and Asian recipes. In Asian recipes, they are part of the stir fry. I love them and use them very often in my stir frys. I have the onion bulbs raw as a part of salad in my daily diet. So lets get into some details of the event.</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Some rules of the event:</span></u></b><br />
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<span style="font-family: Verdana, sans-serif;">1. Cook and blog about a Vegan or Vegetarian dish which features spring onion. Though this series is based on the culinary uses, you can also share the following -growing spring onion or tips on freezing or storing them ,non culinary uses that have been tried and tested by you like cosmetic uses, home remedies, crafts etc. You can also write about some interesting facts on spring onions.</span><br />
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<span style="font-family: Verdana, sans-serif;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Please add this announcement link, and link to PJ’s announcement page - <a href="http://seduceyourtastebuds.blogspot.in/2013/10/cooking-with-herbs-and-flowers-season-2.html" target="_blank">cooking with herbs and flowers</a> to your post and hosted by <a href="http://cookingwithpoorni.blogspot.in/" target="_blank">cookingwithpoorni</a> to your post.</span><br />
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<span style="font-family: Verdana, sans-serif;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Adding the logo to your post will help spread the word.</span><br />
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<span style="font-family: Verdana, sans-serif;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Send in as many entries as you wish. Archives entries are also accepted but do make a link to the post with both the announcements.</span><br />
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<span style="font-family: Verdana, sans-serif;">5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Non bloggers are also welcome to participate</span><br />
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<span style="font-family: Verdana, sans-serif;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Drop a mail to poornimamolri@gmail.com(for non - bloggers) / use the linky tool below with these details</span><br />
<span style="font-family: Verdana, sans-serif;">·<span class="Apple-tab-span" style="white-space: pre;"> </span>Your name and name of your blog</span><br />
<span style="font-family: Verdana, sans-serif;">·<span class="Apple-tab-span" style="white-space: pre;"> </span>Recipe and URL</span><br />
<span style="font-family: Verdana, sans-serif;">·<span class="Apple-tab-span" style="white-space: pre;"> </span>Picture of your dish.[Please re-size your images]</span><br />
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<span style="font-family: Verdana, sans-serif;">7.<span class="Apple-tab-span" style="white-space: pre;"> </span>The last date for the entries is April 30th 2014</span><br />
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<span style="font-family: Verdana, sans-serif;">8. PJ will select a winner and sponsor a cookbook as the giveaway. The book will be shipped to the winner’s Indian Address</span><br />
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<span style="font-family: Verdana, sans-serif;"> Thank you for supporting Herbs and flowers Event. Let me know if you have any doubts.</span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com2tag:blogger.com,1999:blog-6922191719752275021.post-44804518869656103602014-03-28T09:26:00.002-07:002014-03-28T09:26:47.696-07:00Pineapple n Cottage Cheese Cake(eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">As you might have noticed i am not active for the past few weeks on my blog due to my health reasons. Hopefully, will be more active from next month. Its time for Potluck Party Cyber Style. i got this opportunity to make this wonderful yet very different cake. If you ask me, i would never have thought of this combination. Cottage Cheese and Pineapple in a cake, unique isn't it. Thanks to Rachana Shah for this wonderful recipe. I made few changes to the recipe. I added store bought pineapple preserve and did not make it at home. Also used wholewheat flour instead of all purpose flour.</span><br />
<span style="font-family: Verdana, sans-serif;">Click <a href="http://secondhelpinginservice.blogspot.in/2013/06/pineapple-paneer-cake.html" target="_blank">here</a> for original recipe.</span><br />
<span style="font-family: Verdana, sans-serif;">So lets check the recipe.... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa6ZP0HeE-fIdGpy-jBsu_b2z4J6A4PesQPAwDvXfsB632ZMbgA_RGwqqixdV9xAetiZfl1NZC9PsuN-4BFQBdFydQUsKlodjS6tWhQyeJRhJS13y3VP2bqKC8HNsAnj7K_5KWMuH1_Rs/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa6ZP0HeE-fIdGpy-jBsu_b2z4J6A4PesQPAwDvXfsB632ZMbgA_RGwqqixdV9xAetiZfl1NZC9PsuN-4BFQBdFydQUsKlodjS6tWhQyeJRhJS13y3VP2bqKC8HNsAnj7K_5KWMuH1_Rs/s1600/IMG_3380.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Cottage Cheese(Paneer) - 3/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Wholewheat flour - 3/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Granulated sugar - 3/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Butter - 60 gms(unsalted)</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 1 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Preserved pineapple - 3/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Pineapple essence - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Pineapple syrup - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Milk - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Vinegar - 1/2 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven at 180 degree Celsius.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJDF-w7TagQhgFuhwxNxtJThGptJrXi_y3yhu38DLbg_YYpb3sHAnBSo3pqdgP9xG9VBJkcLPMnh9pfhdUvgAtWeXvLKharZgYZnolXE4SirHPRYeC-YzalEbksJ2PVeyQgBtMSUzCpks/s1600/IMG_3370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJDF-w7TagQhgFuhwxNxtJThGptJrXi_y3yhu38DLbg_YYpb3sHAnBSo3pqdgP9xG9VBJkcLPMnh9pfhdUvgAtWeXvLKharZgYZnolXE4SirHPRYeC-YzalEbksJ2PVeyQgBtMSUzCpks/s1600/IMG_3370.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sieve wholewheat flour, baking powder and baking soda in a bowl. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkf_B1GoxEWOA_dm2QBhWyPjiG31brSLNOc6FXUaxvNGHgt5aB7DTTeMUDFnTSJoIa9SUvvx1JIZAGb-sYDS-tqxnKM4lxwvg8PYldznj5qHNkGaWD9EwtWgBByYc43fcjtYapZtM6rPZ/s1600/IMG_3373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkf_B1GoxEWOA_dm2QBhWyPjiG31brSLNOc6FXUaxvNGHgt5aB7DTTeMUDFnTSJoIa9SUvvx1JIZAGb-sYDS-tqxnKM4lxwvg8PYldznj5qHNkGaWD9EwtWgBByYc43fcjtYapZtM6rPZ/s1600/IMG_3373.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0xaDo7SOUFdm4Ht20qvBxX2plrAkAdDJzgM9l0iRpjIaKPzxysx6Y2VmuPs3a59tnIBjgTp_Lae-8z_7-Lrw7O_Y7THl_LhKqjfD0YLaw74PahxyIhM-1D8Xu8UmnI76st4tcEmn6-Ax/s1600/IMG_3374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0xaDo7SOUFdm4Ht20qvBxX2plrAkAdDJzgM9l0iRpjIaKPzxysx6Y2VmuPs3a59tnIBjgTp_Lae-8z_7-Lrw7O_Y7THl_LhKqjfD0YLaw74PahxyIhM-1D8Xu8UmnI76st4tcEmn6-Ax/s1600/IMG_3374.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well. Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDkqO_K7DdHjYkwo4CbSnVU-Gk8HL9LOuaZAcZ6Phbg7hmuzXTp8xaV_YZN5MISaAtZw5_CoIj2xIgEQl96ThWBS6bd-GVhyt0lw-vSwYOc3Lppt-QS4w3oSCfXsq6OAKyGoGnFleXitQ/s1600/IMG_3376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDkqO_K7DdHjYkwo4CbSnVU-Gk8HL9LOuaZAcZ6Phbg7hmuzXTp8xaV_YZN5MISaAtZw5_CoIj2xIgEQl96ThWBS6bd-GVhyt0lw-vSwYOc3Lppt-QS4w3oSCfXsq6OAKyGoGnFleXitQ/s1600/IMG_3376.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add pineapple syrup and preserved pineapple pieces and give it a final mix.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaM3cQ4Vg02qQhTwBFeBeLEOrF9CnllH9irFRGjjVl_D71dDcAukTCgqMI0h4zolCBEmnR4AG9jS2_DBLKiR-2BPTK9iD0Y_02IUkJy3RXeU2IKEQUFexX4GEIr7bpX9OMVfsdtSwdC4M/s1600/IMG_3377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaM3cQ4Vg02qQhTwBFeBeLEOrF9CnllH9irFRGjjVl_D71dDcAukTCgqMI0h4zolCBEmnR4AG9jS2_DBLKiR-2BPTK9iD0Y_02IUkJy3RXeU2IKEQUFexX4GEIr7bpX9OMVfsdtSwdC4M/s1600/IMG_3377.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2B1QYK5NuvdXrVvJdQ2-927fM-BBWt3rb426M2QIIKp83cHyHGPPeb1vENRUW10NTabLby86BBcHh2JJUDuI1nu1HPm7JUWKG4BLSxorG6kzOuk_UQ-SPa_E5rxFXRhVzT1Fadca7W4b/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2B1QYK5NuvdXrVvJdQ2-927fM-BBWt3rb426M2QIIKp83cHyHGPPeb1vENRUW10NTabLby86BBcHh2JJUDuI1nu1HPm7JUWKG4BLSxorG6kzOuk_UQ-SPa_E5rxFXRhVzT1Fadca7W4b/s1600/IMG_3378.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4BTSigLWVAnTthKl4XE0MjXFGI2Uo1uujtzFaj4gmo8Y2MDcQdepGO7NFnq-zaAwb2HVkLW2rHDrA-fT5nSwSEYrQCfajBuaDVbCbDrkIoIwH69yC1HyPW1ce-FwAFNKRrIdlHQAe2IW/s1600/IMG_3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4BTSigLWVAnTthKl4XE0MjXFGI2Uo1uujtzFaj4gmo8Y2MDcQdepGO7NFnq-zaAwb2HVkLW2rHDrA-fT5nSwSEYrQCfajBuaDVbCbDrkIoIwH69yC1HyPW1ce-FwAFNKRrIdlHQAe2IW/s1600/IMG_3381.JPG" height="342" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sieve wholewheat flour, baking powder and baking soda in a bowl. Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well. Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. Now add pineapple syrup and preserved pineapple pieces and give it a final mix. Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin. Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"> <a href="http://www.jcookingodyssey.com/" style="color: #d3ad7c; text-decoration: none;" target="_blank">PCPS</a>...</span></span></div>
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-49151557318171994682014-03-10T05:38:00.002-07:002014-03-11T04:36:12.516-07:00Minty Melon Cooler<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Summer has slowly started to set in here in Pune. One of the best things that happen in summer are watermelons. I love them. Not only they are low calorie, they fill you up and quench the thirst. I make sure that i indulge in melons throughout summer. They help you cool down the summer heat. <span style="background-color: #fdfdfd; line-height: 20.400001525878906px;">Despite being mainly water and sugar, watermelons are actually a very good source of </span><span style="-webkit-print-color-adjust: exact; background-color: #fdfdfd; font-weight: 600; line-height: 20.400001525878906px;">vitamin</span><span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"> C, (which provides protection against immune system deficiencies) and vitamin A (which promotes good eyesight). Since they have high content of water, they make refreshing drink. Now to make it more refreshing i added few mint leaves. Mint like melon not only cools body but also a very good cleanser for blood. So here is the recipe, simple n easy... Happy cooking...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kKrO7lOLJdIuZWgdYme8IBAen7gDkbtDdFocNhxD5bqK4qLqYUmn2ZASMePlTkuiHuQR7IILmB1XX5PMsK6j2pqoDaCh1priR_Y6AZOZFIEV37Cms56BQWh-NRmCh5zGrgV2MXcFf3QW/s1600/IMG_3300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kKrO7lOLJdIuZWgdYme8IBAen7gDkbtDdFocNhxD5bqK4qLqYUmn2ZASMePlTkuiHuQR7IILmB1XX5PMsK6j2pqoDaCh1priR_Y6AZOZFIEV37Cms56BQWh-NRmCh5zGrgV2MXcFf3QW/s1600/IMG_3300.JPG" height="300" width="400" /></a></div>
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<span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></span></div>
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<span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><span style="font-family: Verdana, sans-serif;">Watermelon - 1/2 medium sized</span></span></div>
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<span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><span style="font-family: Verdana, sans-serif;">Fresh mint leaves - 6 - 8</span></span></div>
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<span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><span style="font-family: Verdana, sans-serif;">Black salt - 1/2 tsp</span></span></div>
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<span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><span style="font-family: Verdana, sans-serif;">Sugar (optional) - 2 tbsp heaped</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #fdfdfd; line-height: 20.400001525878906px;"><b>Method:</b></span></span></div>
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<span style="background-color: #fdfdfd; font-family: Verdana, sans-serif; line-height: 20.400001525878906px;">Peel and slice watermelon into medium sized chunks. Place the chunks along with mint leaves in a blender and blend it into fine juice. </span><br />
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<span style="background-color: #fdfdfd; font-family: Verdana, sans-serif; line-height: 20.400001525878906px;">Sieve the juice for a fine texture. Add black salt and sugar, mix well. Serve immediately, if you wish, you can serve chilled. I prefer at room temperature. </span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #fdfdfd; line-height: 20.400001525878906px;">Peel and slice watermelon into medium sized chunks. Place the chunks along with mint leaves in a blender and blend it into fine juice. Sieve the juice for a fine texture. Add black salt and sugar, mix well. Serve immediately, if you wish, you can serve chilled. I prefer at room temperature. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #fdfdfd; line-height: 20.400001525878906px;">Recipe is off to <a href="http://www.jcookingodyssey.com/" target="_blank">PCPS</a>...</span></span></div>
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com5tag:blogger.com,1999:blog-6922191719752275021.post-88497791820831671692014-02-23T06:29:00.003-08:002014-02-23T06:29:49.114-08:00Moongdal Paniyaram | Green gram Paniyaram<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I am back. Due to internet problems, couldn't write a post for a long time. Feeling so good.... Now back to this recipe. I happen to see a cookery show in Telugu channel long time back. It was moong dal bonda however since i did not wanted to deep fry it, i used my paniyaram pan and cooked it with about couple of drops of oil. So this is a very healthy recipe. You can have this for breakfast or as a snack. I made this as a snack hence served with tomato ketchup. You can have it with any type of chutney or sambhar. So here is the recipe... Happy cooking....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1VkSRKhYWvuwZsH0c_yhd9wAgnSA7todxhkhJvsLq-8wQ4N7lJ8puTsH6bY-fmPGFZXBwXzte_4EfJ9k2otr-mKj0yU0xo9_IC4PoKfpuNWPlyKA83Go2if50hlLve_sm2DGN3Rfzm0R/s1600/IMG_2971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1VkSRKhYWvuwZsH0c_yhd9wAgnSA7todxhkhJvsLq-8wQ4N7lJ8puTsH6bY-fmPGFZXBwXzte_4EfJ9k2otr-mKj0yU0xo9_IC4PoKfpuNWPlyKA83Go2if50hlLve_sm2DGN3Rfzm0R/s1600/IMG_2971.JPG" height="302" width="400" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Green gram | Moong dal(whole with skin) - 1 1/2 cup( soaked overnight)</span><br />
<span style="font-family: Verdana, sans-serif;">Urad dal | Black gram - 1/2 cup ( soaked overnight)</span><br />
<span style="font-family: Verdana, sans-serif;">Green chillies - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger - 1 inch</span><br />
<span style="font-family: Verdana, sans-serif;">Salt as required</span><br />
<span style="font-family: Verdana, sans-serif;">Oil as required</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPQuui3KolE2liNvtIwLWq78dAoYqT_sHr317FXD3JaWsa7NFvSmE9imOAynCt14YR0wMxFkUH7omGSlh6pYgihKInVPHtJEH3Qt2a2li8Xfn-f7Wk-4a69ArBBPz6t7iOekN5GQeI2iG/s1600/IMG_2953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPQuui3KolE2liNvtIwLWq78dAoYqT_sHr317FXD3JaWsa7NFvSmE9imOAynCt14YR0wMxFkUH7omGSlh6pYgihKInVPHtJEH3Qt2a2li8Xfn-f7Wk-4a69ArBBPz6t7iOekN5GQeI2iG/s1600/IMG_2953.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Soak the dal overnight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DH8SPm5FZxdnfTrafGGXs1Cfr1Gp3Ux6e7gqQGJYrOcD3qg-QK3QsVkL_8NaCzuADtuX-OvudSus3BiX_t5UvOiNv67UZaEX1VaA1VVc8-1g0kLhdFJllJHOd5y9Xz87df8abpe7Qol-/s1600/IMG_2954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DH8SPm5FZxdnfTrafGGXs1Cfr1Gp3Ux6e7gqQGJYrOcD3qg-QK3QsVkL_8NaCzuADtuX-OvudSus3BiX_t5UvOiNv67UZaEX1VaA1VVc8-1g0kLhdFJllJHOd5y9Xz87df8abpe7Qol-/s1600/IMG_2954.JPG" height="330" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Grind the dal with green chillies, ginger and salt into a semi thick batter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14OKWS4XRiF977M_H_EOnuWRJI5stGpLnJiTOkplzqYABMqcEngT6kWxW-XzuHx7p8HfCMuYxlb110iyFUwB1dtLJ7jcyQAXlKrThU0Deb8tAVrdmlR3U3r7Y3pFIJgq8YGfQf5lJWPdV/s1600/IMG_2955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14OKWS4XRiF977M_H_EOnuWRJI5stGpLnJiTOkplzqYABMqcEngT6kWxW-XzuHx7p8HfCMuYxlb110iyFUwB1dtLJ7jcyQAXlKrThU0Deb8tAVrdmlR3U3r7Y3pFIJgq8YGfQf5lJWPdV/s1600/IMG_2955.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now heat paniyaram pan and about a couple of drops of oil( i used non stick, hence it required very less oil otherwise use it as required). Pour the batter in the pan and let it cook for about 2 minutes on each side. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqqrcYFa1LWYvnCbrYN9WlWWbwSS6pTq4XDORpUp9q5h2MziParWfET7Y03SCnkCqgKD11g5ScCzLfj7grLucv9ycujx1kuw7tI58tN0vQRzRL-iSjQWPrm31nHdQPmDWyZsl8QclocLS/s1600/IMG_2975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqqrcYFa1LWYvnCbrYN9WlWWbwSS6pTq4XDORpUp9q5h2MziParWfET7Y03SCnkCqgKD11g5ScCzLfj7grLucv9ycujx1kuw7tI58tN0vQRzRL-iSjQWPrm31nHdQPmDWyZsl8QclocLS/s1600/IMG_2975.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Soak the dal overnight. Grind the dal with green chillies, ginger and salt into a semi thick batter. Now heat paniyaram pan and about a couple of drops of oil( i used non stick, hence it required very less oil otherwise use it as required). Pour the batter in the pan and let it cook for about 2 minutes on each side. Serve it with ketchup, chutney or sambhar.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is off to </span><span style="background-color: white; color: #6d6d6d; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">CC Challenge # 5 Week 4</span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com8tag:blogger.com,1999:blog-6922191719752275021.post-36254433045267095922014-02-06T01:48:00.000-08:002014-02-06T01:48:42.692-08:00Eggless Almond sponge cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 18.899999618530273px;">It is very difficult to make my little one nuts and dry fruits. So this one was for him. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 18.899999618530273px;">I never tried to make egg-less cake before but i have been wanting to from a long time. So I thought why not at least give it a try. So instead of using eggs, i used condensed milk. Also that is the only sugar element that I used, no extra sugar added. However if you wish to add you can go on to add sugar. Also I haven't used any essence, just roast the almonds and chop them roughly, roasting releases flavors in almond.</span></span></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;"> This one is super healthy and can stay for about 5 - 7 days without refrigeration. So here goes the recipe... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitm0CoPAKFuLCQYgZD6ntSs2aeiG-U0xa40xqB4OaBUd2ikE59VNtjnvXfUEPu3Js-RkSBjAVq9a-rw7-n-zxDqJQtRmO6obK59kdSYW4kbO467ihIsNyhrY5dzn91VBwdw9MA2sbwKSY/s1600/IMG_3100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitm0CoPAKFuLCQYgZD6ntSs2aeiG-U0xa40xqB4OaBUd2ikE59VNtjnvXfUEPu3Js-RkSBjAVq9a-rw7-n-zxDqJQtRmO6obK59kdSYW4kbO467ihIsNyhrY5dzn91VBwdw9MA2sbwKSY/s1600/IMG_3100.JPG" height="300" width="400" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><b><br /></b></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Whole wheat flour - 1 cup</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Baking powder - 1 tsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Baking soda - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 18.899999618530273px;">Condensed milk - 150 gms</span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Milk - 1/2 cup</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Oil - 1/2 cup</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Almonds - 100 gms</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><b>Method:</b></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><b><br /></b></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;">In a separate bowl, combine the condensed milk and oil and whisk. </span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;"><br /></span>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;">Now add the flour slowly. Whisk till it is combined. </span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;">Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake).</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; line-height: 18.899999618530273px;">Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><b><br /></b></span>
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Grease the baking tray with oil/butter and sprinkle some flour and keep aside. Preheat the oven to 220 degrees. Roast almonds and chop them, keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px; line-height: 18.899999618530273px;">Sieve</span></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;"> the flour, baking powder and baking soda and combine them. In a separate bowl, combine the condensed milk and oil and whisk. Now add the flour slowly. Whisk till it is combined. Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake). Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 14.545454025268555px; line-height: 18.899999618530273px;">Remove from the oven and let it sit in the tray for 5-10 minutes and invert it over a wire rack to let it cool completely. </span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com5tag:blogger.com,1999:blog-6922191719752275021.post-73672614800338200912014-02-03T01:32:00.000-08:002014-02-03T01:32:06.801-08:00Mix Veg Cutlets(from leftovers)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">We all have leftovers at home. It is really interesting how we can give them an amazing makeover. My MIL gave me this idea. I made mixed veg paratha one day however i had a lot of the veg stuff leftover. So to give it an interesting twist, i made these cutlets and it was real yummm. All the ingredients that I used in this recipe are leftovers; mixed veg stuff, brown bread slices and about 1/2 cup of daliya upma, all mixed together and you have an interesting cutlet which is healthy and tasty... I haven't used many spices, if you wish you can add spices according to your taste. So do try it... Happy cooking...</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT7Vl1LoHByTTuh2COWpUzrPVhWv6RwXgevGIvgkhwhzQBGQYh7UilK12NewOqZ25p8L6yIix6I5QDUDgVzzYr5hZ5XGSJFH-RDdUZ1VmJcpIWBhbffm45wUWt5XwTAl5Ci1zlr6F5wJs/s1600/IMG_2967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT7Vl1LoHByTTuh2COWpUzrPVhWv6RwXgevGIvgkhwhzQBGQYh7UilK12NewOqZ25p8L6yIix6I5QDUDgVzzYr5hZ5XGSJFH-RDdUZ1VmJcpIWBhbffm45wUWt5XwTAl5Ci1zlr6F5wJs/s1600/IMG_2967.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Note:</b> It is not compulsory you use only leftovers, you can make this with fresh vegetable mixture.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">Mixed vegetable - 1 cup finely chopped( i used carrots, capsicum, cabbage, potato, onion, ginger)</span><br />
<span style="font-family: Verdana, sans-serif;">Brown bread - 4</span><br />
<span style="font-family: Verdana, sans-serif;">Leftover daliya - 1/2 cup( you can skip this one, since i had some leftover i used it)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQDHPXUekEe3hTYa_vvFu19SFC8ZgkGSCldCBlCqHsyQJWdDe-bfp9F_AU54K9d6EuO3Pnxw9UAsCxPNEb5nt4TWf9vOsBjKgFHq7Td1QK9fCN5aAL01BTWBBCpMNwBHcjVUccsQP-C-E/s1600/IMG_2956.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQDHPXUekEe3hTYa_vvFu19SFC8ZgkGSCldCBlCqHsyQJWdDe-bfp9F_AU54K9d6EuO3Pnxw9UAsCxPNEb5nt4TWf9vOsBjKgFHq7Td1QK9fCN5aAL01BTWBBCpMNwBHcjVUccsQP-C-E/s1600/IMG_2956.JPG" height="150" width="200" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc3EZ93X_FXd-yoyRXw4CvQbTBCdbZeYkPLgJ2bLcU8SHij55YaHZoJ-aGfOe-j25H0nq9gzZ0fJMMjiPhu50RL6lk0TVxwWGzX1po1IqaoT3QdbKGV1ea2z4czxYmhzuYPY60CqcW673/s1600/IMG_2957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc3EZ93X_FXd-yoyRXw4CvQbTBCdbZeYkPLgJ2bLcU8SHij55YaHZoJ-aGfOe-j25H0nq9gzZ0fJMMjiPhu50RL6lk0TVxwWGzX1po1IqaoT3QdbKGV1ea2z4czxYmhzuYPY60CqcW673/s1600/IMG_2957.JPG" height="150" width="200" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a bowl add mixed vegetables, leftover daliya and brown bread crumbs(i made fresh bread crumb by powdering bread in a mixer). Season the mixture and mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q32o2_9Ml8JshVSrjAKrk9Trl19irsNYFcD8ISVGZ-HUD3RxKRc-9RK1KEV1ANFfaPV0dq5UyK2qdcEeRgaQPeTo9VcaB2q7Y9GyciS24skQwg6tzZvl6kW77Roe3MH_sc6a7D1JxkGj/s1600/IMG_2959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q32o2_9Ml8JshVSrjAKrk9Trl19irsNYFcD8ISVGZ-HUD3RxKRc-9RK1KEV1ANFfaPV0dq5UyK2qdcEeRgaQPeTo9VcaB2q7Y9GyciS24skQwg6tzZvl6kW77Roe3MH_sc6a7D1JxkGj/s1600/IMG_2959.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> <span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;">Now divide the mixture equally, make balls and then flatten it. </span></span><br />
<span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y92kuZ4_WxOUHzSE5dksvoJNVBrwhNonmTO5HN0htnzhRMu8UnplXXEC1x-Jj6EWVl0CVAPrTstlsF36PVpBc79o-CgzjxhyphenhyphenKkVQ4g_YG7xhqwX1kYWZGTFNlnwOjXLenWZF1IRT-NrC/s1600/IMG_2969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y92kuZ4_WxOUHzSE5dksvoJNVBrwhNonmTO5HN0htnzhRMu8UnplXXEC1x-Jj6EWVl0CVAPrTstlsF36PVpBc79o-CgzjxhyphenhyphenKkVQ4g_YG7xhqwX1kYWZGTFNlnwOjXLenWZF1IRT-NrC/s1600/IMG_2969.JPG" height="300" width="400" /></span></a></div>
<span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px; text-align: justify;">Heat oil in a pan and shallow fry the cutlets until golden brown on both sides. </span><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;">Serve hot with tomato ketchup.</span></span><br />
<span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUwuBlDagJw-IrIkmktm8nvzeoS_21f8x5T7oqEH1jpMJsjfy1K2UZQZv7CuWlNL0vumrAl7Echk95wkBJn6aNWq8Y3OVvyKU6lSFF0dmvzO5jcLIl_HRmOiP60kviv7N3gRqYIm-j1JH/s1600/IMG_2966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUwuBlDagJw-IrIkmktm8nvzeoS_21f8x5T7oqEH1jpMJsjfy1K2UZQZv7CuWlNL0vumrAl7Echk95wkBJn6aNWq8Y3OVvyKU6lSFF0dmvzO5jcLIl_HRmOiP60kviv7N3gRqYIm-j1JH/s1600/IMG_2966.JPG" height="300" width="400" /></span></a></div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">In a bowl add mixed vegetables, leftover daliya and brown bread crumbs(i made fresh bread crumb by powdering bread in a mixer). Season the mixture and mix well. <span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;">Now divide the mixture equally, make balls and then flatten it. </span><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px; text-align: justify;">Heat oil in a pan and shallow fry the cutlets until golden brown on both sides. </span><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;">Serve hot with tomato ketchup.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-15293814193758151552014-02-02T09:23:00.005-08:002014-02-02T09:51:37.706-08:00Makki ki Roti with Sarson ka Saag<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I never had sarson ka saag until my marriage. It is only after a year and half of my marriage, i first tasted this amazing dish at a relative's marriage.This is a must have in winters. It is prepared all over Punjab, Haryana atleast once a week. I never saw sarson/mustard greens or should i say i never knew how it looked even if it was in front of me. But my MIL showed me and taught me how to cook this. Since mustard greens has a bitter taste, usually spinach or bathua is added to balance the flavors. I was able to get my hand on spinach hence used it. Even you dont stay in North, I think you should try this recipe atleast once as the combination of Mustard greens and Maize is awesome. So here is the recipe.... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4CLafcmCQbuuAVuYA28Yl_Ck1y5MRMfGe-RykNsgJxEeR5fZltuBw6S6AfEIklfYkXM-jLs5gD5NU-AJB4coX94OBXWyLK6Iyx_8-xv8yDqj78KkEH4V8YMzpoPwCbbg3ljrpaBl4SVp/s1600/IMG_2999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4CLafcmCQbuuAVuYA28Yl_Ck1y5MRMfGe-RykNsgJxEeR5fZltuBw6S6AfEIklfYkXM-jLs5gD5NU-AJB4coX94OBXWyLK6Iyx_8-xv8yDqj78KkEH4V8YMzpoPwCbbg3ljrpaBl4SVp/s1600/IMG_2999.JPG" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">For sarson ka saag:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">Mustard leaves - 2 bunches</span><br />
<span style="font-family: Verdana, sans-serif;">Spinach/Bathua - 1 bunch</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger - 1 tbsp(grated)</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1 medium</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">For makki ki roti:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">Maize flour/Makki ka atta - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Warm water as required</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><u><span style="font-family: Verdana, sans-serif;">For sarson ka saag:</span></u></b><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TCw02TN-Z2CA7UIsdS1WttywngCyR_NeqtiqjaeOR9_N4l9e6QPa6QTSBVzKtJpLQxc8LrNAVoz3p8D6c2F1QkFlZDWUrYGQM7alICsqcQpS8NSjaj-ze298I0UwY84zAl-B3EZCgAgc/s1600/IMG_2979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TCw02TN-Z2CA7UIsdS1WttywngCyR_NeqtiqjaeOR9_N4l9e6QPa6QTSBVzKtJpLQxc8LrNAVoz3p8D6c2F1QkFlZDWUrYGQM7alICsqcQpS8NSjaj-ze298I0UwY84zAl-B3EZCgAgc/s1600/IMG_2979.JPG" height="300" width="400" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Wash mustard & spinach leaves, remove leaves from stems. Chop them.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIa7IgvmKtgBGw_1pbzvkgalIyKTk8-Vf6UGFoZVJYwjsywVBsieR4x1VJdeTt2BF55x4AeBP6DujWDs1PZsLkE7WUBV3rRq7YVufHnfHvWPoKlS-NmTttGodhdSyS8TOVxThto2D_yhf4/s1600/IMG_2981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIa7IgvmKtgBGw_1pbzvkgalIyKTk8-Vf6UGFoZVJYwjsywVBsieR4x1VJdeTt2BF55x4AeBP6DujWDs1PZsLkE7WUBV3rRq7YVufHnfHvWPoKlS-NmTttGodhdSyS8TOVxThto2D_yhf4/s1600/IMG_2981.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4W96mx1kdmdZF8DMVsN4L7jSuYnsHvFmeOBgpqVzwNEhSXFOHG483-56VNBDlxB2cFgAevbF-yFH0n_mpWgPGNSzRXnTWCnJbYCbLiw9SfBdiRyyZ6G11BYGsgavXUlH1HiyPteUi7g_/s1600/IMG_2986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4W96mx1kdmdZF8DMVsN4L7jSuYnsHvFmeOBgpqVzwNEhSXFOHG483-56VNBDlxB2cFgAevbF-yFH0n_mpWgPGNSzRXnTWCnJbYCbLiw9SfBdiRyyZ6G11BYGsgavXUlH1HiyPteUi7g_/s1600/IMG_2986.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse).</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDG1GxUtUeLTD57I1PPcgF51hRchQ4e6qJX6ByJu5ZIlCXsS8DfQGuHIt45mn_0O1i69hE9Tqqm5E1EBnh1jGIt3Tl5JZPTyasEfXLX2gmbHYqoN4gnN-kBzrx2PiTV6JYXE2TEWhbTmv/s1600/IMG_2987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDG1GxUtUeLTD57I1PPcgF51hRchQ4e6qJX6ByJu5ZIlCXsS8DfQGuHIt45mn_0O1i69hE9Tqqm5E1EBnh1jGIt3Tl5JZPTyasEfXLX2gmbHYqoN4gnN-kBzrx2PiTV6JYXE2TEWhbTmv/s1600/IMG_2987.JPG" height="300" width="400" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"> In the meantime, chop tomatoes, ginger and onion( i did it in food processor).</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-IYc2qqaG7L5NFU4QVzBT7LGqviWsDs1UNTq42foRaOtfRK-E6S0R1GWL3Aoo9SECf_7tqu2vhpLD1yi-MnQPOJ89RZX0x7mW8gl2npMpLXTKmg5T_vusbxJFZf_r-Wv6XcV_bs-dbUj/s1600/IMG_2988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-IYc2qqaG7L5NFU4QVzBT7LGqviWsDs1UNTq42foRaOtfRK-E6S0R1GWL3Aoo9SECf_7tqu2vhpLD1yi-MnQPOJ89RZX0x7mW8gl2npMpLXTKmg5T_vusbxJFZf_r-Wv6XcV_bs-dbUj/s1600/IMG_2988.JPG" height="300" width="400" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZwMT1ssAoGIeZ4qWffRkds4h4djatyapYZ7BDUq_rPrx2ltnMalH82ZzTPGWVEbX3kAiYGp1ptOJbLzCAioFfY8f2eBfe_4VXZpHHinotV8Gq7BHr4nikKTljnLubURCDxAqYvlvtbB7/s1600/IMG_2989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZwMT1ssAoGIeZ4qWffRkds4h4djatyapYZ7BDUq_rPrx2ltnMalH82ZzTPGWVEbX3kAiYGp1ptOJbLzCAioFfY8f2eBfe_4VXZpHHinotV8Gq7BHr4nikKTljnLubURCDxAqYvlvtbB7/s1600/IMG_2989.JPG" height="281" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add mustard and spinach mixture. Mix well. Add salt to taste. Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZWf4R3TQjw_iCVpiUQ0XgfYmIu8rRo_xS2LxmFFbaz0iYxjbxcc0e9Lpl3bQI9fXBrlTn1r3SR61n7zEIYK7q95vmaN5kxAlH-p5lTst3Vbpl3IuSOZJ2uQapykpaa3CghSPx3k__87-/s1600/IMG_2996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZWf4R3TQjw_iCVpiUQ0XgfYmIu8rRo_xS2LxmFFbaz0iYxjbxcc0e9Lpl3bQI9fXBrlTn1r3SR61n7zEIYK7q95vmaN5kxAlH-p5lTst3Vbpl3IuSOZJ2uQapykpaa3CghSPx3k__87-/s1600/IMG_2996.JPG" height="353" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Garnish with a dollop of butter(mine got melted though) and ginger julienne, sarson ka saag is ready to serve.</span><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b>
<span style="font-family: Verdana, sans-serif;">Wash mustard & spinach leaves, remove leaves from stems. Chop them.</span><br />
<span style="font-family: Verdana, sans-serif;">Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .</span><br />
<span style="font-family: Verdana, sans-serif;">Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse). In the meantime, chop tomatoes, ginger and onion( i did it in food processor). Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute. Now add mustard and spinach mixture. Mix well. Add salt to taste. Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. </span><br />
<span style="font-family: Verdana, sans-serif;">Garnish with a dollop of butter and ginger julienne, sarson ka saag is ready to serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">For makki ki roti:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8dPHMxAuzVhA-SRPFYAavNS4-qA3MK4kWB5BszkuUGOM0R4EoYalxPk7IIDbC5-rOdHiSR0JWm_Q_rO8VQty7fg4iGK6PA23pGR0L7Zw2lYuEcJlhhppZBC-hnVILwapcE6ISpZ6d9il/s1600/IMG_2990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8dPHMxAuzVhA-SRPFYAavNS4-qA3MK4kWB5BszkuUGOM0R4EoYalxPk7IIDbC5-rOdHiSR0JWm_Q_rO8VQty7fg4iGK6PA23pGR0L7Zw2lYuEcJlhhppZBC-hnVILwapcE6ISpZ6d9il/s1600/IMG_2990.JPG" height="400" width="300" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2iCpIf5PwMZSoVJ6DGNnOIu3qst2YAA3aKB6zO3-0gullJFztPPFx835b6BVMgAbmq-Dz2dfCfgz7phEHTFnvmLPvs7Ojp-uEOlvvusolVVMsGCnuO5beEgRYOQoMDtgd4d4BdC6GTbr/s1600/IMG_2991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2iCpIf5PwMZSoVJ6DGNnOIu3qst2YAA3aKB6zO3-0gullJFztPPFx835b6BVMgAbmq-Dz2dfCfgz7phEHTFnvmLPvs7Ojp-uEOlvvusolVVMsGCnuO5beEgRYOQoMDtgd4d4BdC6GTbr/s1600/IMG_2991.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitf1F9NxS37aiVQLiNv7hqfXhnK7YXC_5F3q7bwIZq8tMeE_tkUn1i8Uomq5FqvozLyO0Jhi5160-N08B59KhpJMbhPTocir9xIeMQS9JbE08W-HHM7cDzaz_dFSJcK63eZbZyxG3lVRKF/s1600/IMG_2992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitf1F9NxS37aiVQLiNv7hqfXhnK7YXC_5F3q7bwIZq8tMeE_tkUn1i8Uomq5FqvozLyO0Jhi5160-N08B59KhpJMbhPTocir9xIeMQS9JbE08W-HHM7cDzaz_dFSJcK63eZbZyxG3lVRKF/s1600/IMG_2992.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(u get pop corn aroma).</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsM5ggRpe838qBTgphs6tV_smQNGc-UplYBWjdhaRoadL5oiuCpSdloKzYHrO5D73b-V9xWCu5q400yc5ZmTMdK86Ej0BDLNZpaLJJfBpCjYwzu-Hej3y8xgrsc3Pv-NrmOGgJj-rPV2o4/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsM5ggRpe838qBTgphs6tV_smQNGc-UplYBWjdhaRoadL5oiuCpSdloKzYHrO5D73b-V9xWCu5q400yc5ZmTMdK86Ej0BDLNZpaLJJfBpCjYwzu-Hej3y8xgrsc3Pv-NrmOGgJj-rPV2o4/s1600/IMG_2997.JPG" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands. Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(i got pop corn smell). Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. </span><br />
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<b><span style="font-family: Verdana, sans-serif;"><u>Note:</u></span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">While making rotis, make sure you knead the flour as and when you are making them otherwise you won't get it soft.</span></li>
<li><span style="font-family: Verdana, sans-serif;">You can also add a bit of jaggery while making Sarson ka saag as it can give a well rounded taste because of bitterness in mustard greens. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Also you can add garlic and asafoetida in the the tempering( since it is not used in my MIL's place we did not add it). </span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">This recipe is off to CC Challenge # 5 Week 1</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDM-KkWAqx-hHCB4Kv_VqR58-BVY2sUx53GmHjhlwG61lbXRglKKYd7p3W6v5fkcWXvJkgGhyFsFfybwHmgsTHfVcoLii_RSiqmnc6GG42-2rUQFJwf1YXI22jfiZ3lXqYYUUbKGpGtE/s200/CCC+Logo.jpg" /><br />
<br />
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<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcsL_p24nNhjRUK6P-eCSYdm7yaRLXHu7y48060arL1nuI5sNpWqz5kYdP-qKuGOaQYD0plmzdY1nx8IX55gDs2jCGKn2qmKxHWp2LUFRQ2QyZ6dqZ6A-skdj2KKf26A6s7P-3ehhkvw/s200/WTML+2014.jpg" width="200" /><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com8tag:blogger.com,1999:blog-6922191719752275021.post-3612806091609105902014-01-28T22:22:00.001-08:002014-01-28T22:22:12.706-08:00Corn N Spinach soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Its PPCS time again. I know I'm little late but due to bad internet connection, was not able to post it on 28th. But as they say better late than never. This month I got to make <a href="http://nayanas-kitchen-kreations.blogspot.in/2014/01/corn-spinach-soup.html" target="_blank">Corn N Spinach soup</a> by Nayana. Must say im really thankful to her as I thoroughly enjoyed it(even my little one). In Pune, the climate has been really cool throughout this month. So really enjoyed this simple yet healthy soup. Here's the recipe.... Hope you enjoy it... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwintaD0i7Vthh_HDGB068eiopkegolx23w_nM5eOcZ4flIu3IJpsgefvQS8DRtVWOJEEl4PrIyyppG_8ebViXmTopkio4-vdCouGjAlhHnZcAgKOrc0mnr7VAe7f46qFmAFVj487NBAt/s1600/IMG_3111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwintaD0i7Vthh_HDGB068eiopkegolx23w_nM5eOcZ4flIu3IJpsgefvQS8DRtVWOJEEl4PrIyyppG_8ebViXmTopkio4-vdCouGjAlhHnZcAgKOrc0mnr7VAe7f46qFmAFVj487NBAt/s1600/IMG_3111.JPG" height="400" width="395" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><u style="background-color: white; line-height: 18.200000762939453px;"><b>Ingredients :</b></u></span><br />
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;">Sweet corn kernels - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh Spinach leaves - 1/2 cup(finely chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Corn flour - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 3 cups + 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Black pepper powder to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;" /><u style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;"><b>Method :</b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qyJPwTil2O9U25ER6WPcmoACFEFGqEnQVBA14Hzi9piy8FtrW6-D1f9eEt-SXbRg7xr7wo7MlFkIgmNehPIb-nXgTwMKn6RP0Gf_ZtBPiUP7LkbsVeGXz1s08in1XIjwFxyVNhvIu21D/s1600/IMG_2944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qyJPwTil2O9U25ER6WPcmoACFEFGqEnQVBA14Hzi9piy8FtrW6-D1f9eEt-SXbRg7xr7wo7MlFkIgmNehPIb-nXgTwMKn6RP0Gf_ZtBPiUP7LkbsVeGXz1s08in1XIjwFxyVNhvIu21D/s1600/IMG_2944.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.200000762939453px;">Heat oil in a thick bottom vessel and saute onion till translucent. </span></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">Now add chopped spinach leaves and cook for another 2 - 3 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oL_CkKhS7x44-eqnB5TX0yHXOth2uOASKSy6532doz2DN_2lqUxAya2vyCczwfz3-LHzBi8EMWNbLghwfMpyWSpxQGxERVvsYAi3eP2_x_svKxmylktHrFbv7TMGo_wvkH-J0ESc9UuN/s1600/IMG_2945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oL_CkKhS7x44-eqnB5TX0yHXOth2uOASKSy6532doz2DN_2lqUxAya2vyCczwfz3-LHzBi8EMWNbLghwfMpyWSpxQGxERVvsYAi3eP2_x_svKxmylktHrFbv7TMGo_wvkH-J0ESc9UuN/s1600/IMG_2945.JPG" height="300" width="400" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">Now add the corn and 3 cups water and bring it to boil. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaRx4PNlr7p-SlKxtglI95OMS_X3coyUnWmHD0FgKXxJ_AU-JztRFu8S-K56SSef7Ts6-xiSJvqQsuoxtyyue6ygHUBdBIosDihC-8ezX-X6vvDTAlOd3xhDjsABreJAcUssXgx8K1bgr/s1600/IMG_2947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaRx4PNlr7p-SlKxtglI95OMS_X3coyUnWmHD0FgKXxJ_AU-JztRFu8S-K56SSef7Ts6-xiSJvqQsuoxtyyue6ygHUBdBIosDihC-8ezX-X6vvDTAlOd3xhDjsABreJAcUssXgx8K1bgr/s1600/IMG_2947.JPG" height="300" width="400" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">Mix cornflour in 1/4 cup water and pour it in the boiling soup.</span><br style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">Stir continuously for 2 minutes. </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">The soup will become thick. Season the soup with salt and pepper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ehi2zvhYDvu-bEkozFXRGwmkJQNHRC2ery3YqDSObwcUspWAm7_smCQQNV3DMFrw3I3AOI-QmLFLKRcS4n-x84c8S4reQfP_qjUPenPq9ldv1xYZbdDvLDa9I5ZxV00It3x9gtilCLlb/s1600/IMG_3110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ehi2zvhYDvu-bEkozFXRGwmkJQNHRC2ery3YqDSObwcUspWAm7_smCQQNV3DMFrw3I3AOI-QmLFLKRcS4n-x84c8S4reQfP_qjUPenPq9ldv1xYZbdDvLDa9I5ZxV00It3x9gtilCLlb/s1600/IMG_3110.JPG" height="320" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br style="background-color: white; line-height: 18.200000762939453px;" /><br style="background-color: white; line-height: 18.200000762939453px;" /><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Boil fresh corn till tender and keep aside. </span><span style="background-color: white; line-height: 18.200000762939453px;">Wash the spinach leaves thoroughly and chop them.</span><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Heat oil in a thick bottom vessel and saute onion till translucent. </span></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.200000762939453px;">Now add chopped spinach leaves and cook for another 2 - 3 minutes.</span><span style="font-family: Verdana, sans-serif;"><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Now add the corn and 3 cups water and bring it to boil. </span><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Mix cornflour in 1/4 cup water and pour it in the boiling soup.</span><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Stir continuously for 2 minutes. </span><span style="background-color: white; line-height: 18.200000762939453px;">The soup will become thick. Season the soup with salt and pepper.</span><br style="background-color: white; line-height: 18.200000762939453px;" /><br style="background-color: white; line-height: 18.200000762939453px;" /><span style="background-color: white; line-height: 18.200000762939453px;">Note : You can adjust the thickness of the soup by adjusting the cornflour used.</span><br style="background-color: white; line-height: 18.200000762939453px;" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzWQ-IY0L0xGsbZ9FgTsDS3XoOAnlWlZXTVkc3Uaa89apiPuEthgTWwow6u_WSrYgZ7cBEESgI_Zun_H1dlWxjzqqIO8GLuE077UW25mJ3qzHQDBcmCpurCN11Iy5_M4EJEW3OQqFhQo/s200/potluck+party.png" /><span style="font-family: Verdana, sans-serif;"><br style="background-color: white; line-height: 18.200000762939453px;" /></span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com5tag:blogger.com,1999:blog-6922191719752275021.post-73388148981390036832014-01-25T10:01:00.000-08:002014-01-25T10:01:26.261-08:00Creamy Mushroom & Spinach Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I bought this cook book couple of months back. A great book with a collection of over 100 vegetatian recipes. As soon as I went thru the book at the airport, I decided to buy it and bought it. However it is today for the first time that I actually tried a recipe from it. Made little changes as per my taste. I've never had creamy pasta and did not know whether it will please my palate(coz I love spicy food). However I was pleasantly surprised on how tasty it turned out. When my DH came home he said if I had told him that I ordered the pasta from a restaurant he would have believed it. I was thrilled to the core and have decided to make atleast one recipe a week from that book. So here's the recipe... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xauLvq4TVzrW2XdlnEj7gYeY5W2tg05hClb5xMcWfuW5_6aq9aeqjb3WDOXr1M5rm53Qbm36rzlCAQvWLCfqC-1FMtLGmIo11vYrGiIvv8uXOn_yyzgW9-bHCT7HdiqiECRshu5svLel/s1600/IMG_3044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xauLvq4TVzrW2XdlnEj7gYeY5W2tg05hClb5xMcWfuW5_6aq9aeqjb3WDOXr1M5rm53Qbm36rzlCAQvWLCfqC-1FMtLGmIo11vYrGiIvv8uXOn_yyzgW9-bHCT7HdiqiECRshu5svLel/s1600/IMG_3044.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pasta of your choice - 300 gms( I used fusilli/spiralli)</span><br />
<span style="font-family: Verdana, sans-serif;">Mushrooms - 250 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Spinach - 150 gms/1 cup(heaped)</span><br />
<span style="font-family: Verdana, sans-serif;">Dried Oregano - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon Juice - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cream - 8 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water/Veg stock - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt and Pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37djj2km2QuVO_ha4Kc53M3XWhYYWNAn3JuSG9CM5F44faMWW4vokCOxtn5tg1mQg_bjwCVZatp0g6wgxuIf0nnuLb_1TxLmDa4umhMWXNXJSUJ4tqtiDplvVyvLMAIgIXuzuSVfUksU-/s1600/IMG_3025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37djj2km2QuVO_ha4Kc53M3XWhYYWNAn3JuSG9CM5F44faMWW4vokCOxtn5tg1mQg_bjwCVZatp0g6wgxuIf0nnuLb_1TxLmDa4umhMWXNXJSUJ4tqtiDplvVyvLMAIgIXuzuSVfUksU-/s1600/IMG_3025.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzbE_j4sJciPFOdvzz1_ZaZnom-21sUQ3ikrcdnq0se_1ByD7ABZEouAaolzyKgl8Uz8KT-ommODkp9kaWuSU0WBysSQXUVU2YeNfh85vNgFqbr4CnWWEYwrpThi5rl8uufb5xetuMQb5/s1600/IMG_3026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzbE_j4sJciPFOdvzz1_ZaZnom-21sUQ3ikrcdnq0se_1ByD7ABZEouAaolzyKgl8Uz8KT-ommODkp9kaWuSU0WBysSQXUVU2YeNfh85vNgFqbr4CnWWEYwrpThi5rl8uufb5xetuMQb5/s1600/IMG_3026.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVWgAoyBs1L-jA2_QMqh_gG9-DO6wmON5FtmYMFpK7n1QkBDUsW7SuWAY3slbUanSuidG3xjHNoltWly8NYSYJ71X0KwkGPc-DiT5CuYT9kMJObXLhtxQGNyGmKIiFFp4-h03BN3jLXtG/s1600/IMG_3027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVWgAoyBs1L-jA2_QMqh_gG9-DO6wmON5FtmYMFpK7n1QkBDUsW7SuWAY3slbUanSuidG3xjHNoltWly8NYSYJ71X0KwkGPc-DiT5CuYT9kMJObXLhtxQGNyGmKIiFFp4-h03BN3jLXtG/s1600/IMG_3027.JPG" height="320" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti7WhtuM2u-H5TfQdLNfNZ7sIYsCfCQr9MFyyOlrX3Sh9XF3SaF0eR-Me30fnRo6LVCiCuZglb6e1ItB8jt7Srh2ozTXVF8A845JL82OnmjHtXZjFgxskdJMZ6CutjNLqfRUg7GxCu8_z/s1600/IMG_3032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti7WhtuM2u-H5TfQdLNfNZ7sIYsCfCQr9MFyyOlrX3Sh9XF3SaF0eR-Me30fnRo6LVCiCuZglb6e1ItB8jt7Srh2ozTXVF8A845JL82OnmjHtXZjFgxskdJMZ6CutjNLqfRUg7GxCu8_z/s1600/IMG_3032.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add cooked pasta, season with salt an pepper and serve hot. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCFCc8h_-Hurkoj7EfL1bQnM2Ue2NNfBi1H7v5gvb8Evou-rfs3jx4VBC5NtGPLNFTUteSSTn2VhpJXmAgG9cbVRnXkWGGoX6-uiqab16jomkmvJM_Ls9eD4Sn1gHDr-IpKPl4oV94p32/s1600/IMG_3033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCFCc8h_-Hurkoj7EfL1bQnM2Ue2NNfBi1H7v5gvb8Evou-rfs3jx4VBC5NtGPLNFTUteSSTn2VhpJXmAgG9cbVRnXkWGGoX6-uiqab16jomkmvJM_Ls9eD4Sn1gHDr-IpKPl4oV94p32/s1600/IMG_3033.JPG" height="321" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cook the Pasta in a large pan of salted boiling water according to the instructions provided in the package.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently. Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes. Now add cooked pasta, season with salt an pepper and serve hot. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This recipe is off for this weeks <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">CCC January</a></span><br />
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<img src="http://1.bp.blogspot.com/-yeKK1IfLIts/Ulmc-w0UQzI/AAAAAAAAJiY/KPFhh4R0-Tw/s1600/CCC+Logo.jpg" /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com8tag:blogger.com,1999:blog-6922191719752275021.post-1735442313527439542014-01-24T04:51:00.001-08:002014-01-24T04:51:46.768-08:00Gajar ka Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">This is the season for fresh vegetables. Carrots is one such vegetable that you find in abundance this season. I learnt this recipe from my MIL. I did not knew the difference between Delhi Gajar and English carrots. I thought they were same. It is only after marriage that i came to know the difference. This is one easy and yet tasty and a traditional dessert. Usually served with ice cream. The hard part of this is grating the carrots but if you have food processor this halwa can be made in half hour to 45 minutes. You can add more sugar if you like it sweet coz I like it little less sweet. Also I used plain khoya. So do try this one, I bet this is really easy... Here is the recipe... happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkm3F4Xnx2nKnMk0qPNmqwCw9pvjOT7n3u0FASrc2a0PnlxTkOE5CeEcP2WKEe-2aNEyCt1qL9PK2Ks7Gnheok3VzaAFa8qZ1xYmciRRG-AFEWIjMly9SUoCgUJX45nYK5LPqf4cLM9J3I/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkm3F4Xnx2nKnMk0qPNmqwCw9pvjOT7n3u0FASrc2a0PnlxTkOE5CeEcP2WKEe-2aNEyCt1qL9PK2Ks7Gnheok3VzaAFa8qZ1xYmciRRG-AFEWIjMly9SUoCgUJX45nYK5LPqf4cLM9J3I/s1600/IMG_3012.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">Carrots - 1 kg( peeled and grated)</span><br />
<span style="font-family: Verdana, sans-serif;">Khoya(plain) - 250 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 8 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dry fruits - for garnish</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgHb6gnYFh-qGMOab_9hhLTo7_U4r8Z6aT5pQFjW33kr-f9aug-EO-fd8mq-vheaUHUhvRYRGWm1U_3wOaBFbVTEUl0RZ1pZhdbST0THy9KP5ZaCjyq_BI6es8FqQin0nhVZI3GQ-KHnU/s1600/IMG_2899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgHb6gnYFh-qGMOab_9hhLTo7_U4r8Z6aT5pQFjW33kr-f9aug-EO-fd8mq-vheaUHUhvRYRGWm1U_3wOaBFbVTEUl0RZ1pZhdbST0THy9KP5ZaCjyq_BI6es8FqQin0nhVZI3GQ-KHnU/s1600/IMG_2899.JPG" height="355" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R_L5HPrzymLSKQdA_DNvi-lIMJprcCIoMNCFGQkCDmFCmIkLNCGw20TsQhZ-rbU08w4cK1XsDWXSXuLE2MI3NTCRhmPmPStXgrpDO144jUJH0RAWOnLP5uYWIiO6VmwQRHs4wJCDo6PN/s1600/IMG_2900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R_L5HPrzymLSKQdA_DNvi-lIMJprcCIoMNCFGQkCDmFCmIkLNCGw20TsQhZ-rbU08w4cK1XsDWXSXuLE2MI3NTCRhmPmPStXgrpDO144jUJH0RAWOnLP5uYWIiO6VmwQRHs4wJCDo6PN/s1600/IMG_2900.JPG" height="322" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the content to a kadhai and let it cook for about 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXBPDZlIiZvVChMfpVfoQylmRtZZNboYENR4nY-uKcfPPw5HwvcwPejNZSuKYjtMWb8CQqzdkrnx5lOPDKaJbl5_idtQs6au0dOvAKbM_dUpCJEwsstKS4FUhJCaqgfFzICpMChyphenhyphenZlZQR/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXBPDZlIiZvVChMfpVfoQylmRtZZNboYENR4nY-uKcfPPw5HwvcwPejNZSuKYjtMWb8CQqzdkrnx5lOPDKaJbl5_idtQs6au0dOvAKbM_dUpCJEwsstKS4FUhJCaqgfFzICpMChyphenhyphenZlZQR/s1600/IMG_2903.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Once the water in the carrots are all evaporated, add khoya and sugar. Add chopped dry fruits and cook until khoya leaves ghee.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fQrfQ2tYNmAUHTTh8Fag1g1kV98SvlGoUGIrg2aHuqDFboD9_-uxrbOBE1pOolgMHnEFseJXr5620Nb9R5pfRzrDVoqLGy9osjEm8GE1vbMHI6ILx2jFwQoXhDdArOjIBa10o7Uv_Zg4/s1600/IMG_3009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fQrfQ2tYNmAUHTTh8Fag1g1kV98SvlGoUGIrg2aHuqDFboD9_-uxrbOBE1pOolgMHnEFseJXr5620Nb9R5pfRzrDVoqLGy9osjEm8GE1vbMHI6ILx2jFwQoXhDdArOjIBa10o7Uv_Zg4/s1600/IMG_3009.JPG" height="337" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own. Transfer the content to a kadhai and let it cook for about 10 minutes. Once the water in the carrots are all evaporated, add khoya and sugar. Add chopped dry fruits and cook until khoya leaves ghee. Serve hot. </span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-35081298212559121802014-01-20T01:57:00.000-08:002014-01-20T01:57:01.805-08:00Carrot Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">My mom makes different varieties of chutneys. She made this just once but i loved it. So the other day when I didnt have coconut to make chutney. So this chutney came to my rescue. Simple and it asks for very few ingredients but high on taste. You too should try this once.</span><br />
<span style="font-family: Verdana, sans-serif;">Here is the recipe... Happy cooking...</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2z2Qrq86tZN3axgmnVQ29ezd3d59YVsM2plGL17OPlcpHsvrZQEs4HJ_u3gWpn-P30h3VGq95FgAQTeWa8nXlcBdZ1ukpfGxCwHG9QMie_gNrDsbZ-lUL9SbydFJUICnppp_G_-JTqFU/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2z2Qrq86tZN3axgmnVQ29ezd3d59YVsM2plGL17OPlcpHsvrZQEs4HJ_u3gWpn-P30h3VGq95FgAQTeWa8nXlcBdZ1ukpfGxCwHG9QMie_gNrDsbZ-lUL9SbydFJUICnppp_G_-JTqFU/s1600/IMG_2791.JPG" height="315" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.899999618530273px;"><br /></span><span style="background-color: white; line-height: 18.899999618530273px;"></span><span style="background-color: white; line-height: 18.899999618530273px;">Onion - 2 big</span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Tomato - 1 big</span><br />
<span style="font-family: Verdana, sans-serif;">Carrots - 2 </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Coriander powder - 1 tbsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Red Chilli powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Salt to taste</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.899999618530273px;"><br /></span>
<span style="background-color: white; line-height: 18.899999618530273px;"><b>Method:</b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGeliH-GspAix88-2gNqnZe9sCLZPg31BqmHyQdpGTYgMMWO28QTlptglsMH_JqEnHKbOLmX3rLZ1fmhiXnBe-6n_0_YEZgXxL6xXrdpHyIEGXCzuJqZ7t6UgzTnGNKmzVX4sLX8d0Oog/s1600/IMG_2783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGeliH-GspAix88-2gNqnZe9sCLZPg31BqmHyQdpGTYgMMWO28QTlptglsMH_JqEnHKbOLmX3rLZ1fmhiXnBe-6n_0_YEZgXxL6xXrdpHyIEGXCzuJqZ7t6UgzTnGNKmzVX4sLX8d0Oog/s1600/IMG_2783.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.</span><br style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;" /><span style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Add coriander powder and cook till onions are translucent.</span><br style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;" /><span style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;">Let the mixture cool down and then grind it to a smooth paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjXUycAbNesxvfWLoHHWZZ1-xm0ixPOXK4R67VM9FdB4G3nJ5iiNbigJr9j3EYTSiWob4ZmooEMdFToDRdonrvd38pKYgSOrZvZHG8uU3tG0y10fn7yN-HlsGhHKapDIEdqvxjR-Scb4U/s1600/IMG_2784.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjXUycAbNesxvfWLoHHWZZ1-xm0ixPOXK4R67VM9FdB4G3nJ5iiNbigJr9j3EYTSiWob4ZmooEMdFToDRdonrvd38pKYgSOrZvZHG8uU3tG0y10fn7yN-HlsGhHKapDIEdqvxjR-Scb4U/s1600/IMG_2784.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7_rHw1n0N91skEGgtuKH-8TeWATui8LpE5uER6eLmylyrBylfXmIz4rhsy7HCZYt71hLI3Qd35JAOz5Gqgr_nsLw1LHv9AbJwy4kmrB49ki0mrCNVgGTgw4aL6kK77FHyQ9BfK4LW8UQ/s1600/IMG_2785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7_rHw1n0N91skEGgtuKH-8TeWATui8LpE5uER6eLmylyrBylfXmIz4rhsy7HCZYt71hLI3Qd35JAOz5Gqgr_nsLw1LHv9AbJwy4kmrB49ki0mrCNVgGTgw4aL6kK77FHyQ9BfK4LW8UQ/s1600/IMG_2785.JPG" height="150" width="200" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZomWHzZULFonPCrNYJKWud94J07njopXkVNpU23skmzTKm8_4yrhRCmYfJn8KQ6dpSKf7DQPqDmfYQ8sCbXxOLXBh6u4hmbchEiDRvixLFrox0SejeIyEQwhrHOTrEB6S7Ij4hcbUlh_H/s1600/IMG_2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZomWHzZULFonPCrNYJKWud94J07njopXkVNpU23skmzTKm8_4yrhRCmYfJn8KQ6dpSKf7DQPqDmfYQ8sCbXxOLXBh6u4hmbchEiDRvixLFrox0SejeIyEQwhrHOTrEB6S7Ij4hcbUlh_H/s1600/IMG_2786.JPG" height="280" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif;"><span style="line-height: 18.899999618530273px;">In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.</span><br style="line-height: 18.899999618530273px;" /><span style="line-height: 18.899999618530273px;">Add coriander powder and cook till onions are translucent.</span><br style="line-height: 18.899999618530273px;" /><span style="line-height: 18.899999618530273px;">Let the mixture cool down and then grind it to a smooth paste. </span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. </span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Serve it with hot dosas and idlis.<span style="line-height: 18.899999618530273px;"><br /></span><span style="line-height: 18.899999618530273px;"></span><span style="line-height: 18.899999618530273px;">Tips: You can use coriander seeds instead of powder.</span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif; line-height: 18.899999618530273px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.899999618530273px;">This recipe goes to <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">CCC January</a></span></span><br />
<span style="font-family: Verdana, sans-serif;"><img src="http://1.bp.blogspot.com/-yeKK1IfLIts/Ulmc-w0UQzI/AAAAAAAAJiY/KPFhh4R0-Tw/s1600/CCC+Logo.jpg" /></span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com11tag:blogger.com,1999:blog-6922191719752275021.post-47069808432775311472014-01-15T04:53:00.002-08:002014-01-15T04:53:38.460-08:00Hariyali Subzi | Vegetables in Spinach Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Happy Pongal to all... Hope you are all having a great time. After baking a lot last month, I am cooking a lot of healthy food. So sharing one such recipe which is a complete power packed meal in itself. Simple yet delicious and packed with goodness. So without wasting any more time, lets get into the recipe... Happy cooking...</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLSOEajb8NXowBDM13zo3vmvkiw2USB41G0tn4TdASlhiRqpgXK-0RjiUPtMAyf05h3CxcBy6UeOOf6FJ2ppHXVsy37sqzDtOf-c5qqg_8mZ3OukIc6IlGnLdv5_E84WlXSYgwKWHxrfu/s1600/IMG_2676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLSOEajb8NXowBDM13zo3vmvkiw2USB41G0tn4TdASlhiRqpgXK-0RjiUPtMAyf05h3CxcBy6UeOOf6FJ2ppHXVsy37sqzDtOf-c5qqg_8mZ3OukIc6IlGnLdv5_E84WlXSYgwKWHxrfu/s400/IMG_2676.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Mixed vegetables - (I used carrots, cauliflower, beans, potatoes)</span><br />
<span style="font-family: Verdana, sans-serif;">Spinach Puree - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Star Anise - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Cardamom - 2 pods</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger garlic paste - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam Masala - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cashewnuts - 8 - 10</span><br />
<span style="font-family: Verdana, sans-serif;">Almonds - 5 - 6</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG3UxGXFH_msyLSO0wkKNdzRF-6J9VNC38T5YstDvlZfocteMhyyT07lG6ZNX8y0JykTccCQ1TcIIvQwmxfR1S2x3X_HsdwEYZZY7SxmTdaceb0qRmn53Ew7Glpv3hUDH1fqB791bdiUU/s1600/IMG_2666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG3UxGXFH_msyLSO0wkKNdzRF-6J9VNC38T5YstDvlZfocteMhyyT07lG6ZNX8y0JykTccCQ1TcIIvQwmxfR1S2x3X_HsdwEYZZY7SxmTdaceb0qRmn53Ew7Glpv3hUDH1fqB791bdiUU/s400/IMG_2666.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Par boil all the mixed vegetables and keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5PSk5LLlxFPWOJpmcntXumr9BSLTIBY8wz63xEnLlaQwffRfBRXLGUxLpNtN2b8YYju1SPLSxEi9l5Xmofeg53gh9AaSKoVzQkUEMjfvQtUtInvGEKcDx3XMsqvinE3sA90a_z3E5GGe/s1600/IMG_2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5PSk5LLlxFPWOJpmcntXumr9BSLTIBY8wz63xEnLlaQwffRfBRXLGUxLpNtN2b8YYju1SPLSxEi9l5Xmofeg53gh9AaSKoVzQkUEMjfvQtUtInvGEKcDx3XMsqvinE3sA90a_z3E5GGe/s400/IMG_2670.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Blend cashewnuts and almonds to a fine paste and keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygZWMl6xNHEdjeWz2uzmpuyHRLjygEj0mp1Y7GCfmRnx_bmqcG2GbocZaSpFUW9pXDnxxZdTfCRkQM894EsyIbkMlpqBpE-qxs6rVrXADZni1nx9A2i2HQqUgsttkFZC0Y5vrr4kGzq7n/s1600/IMG_2661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygZWMl6xNHEdjeWz2uzmpuyHRLjygEj0mp1Y7GCfmRnx_bmqcG2GbocZaSpFUW9pXDnxxZdTfCRkQM894EsyIbkMlpqBpE-qxs6rVrXADZni1nx9A2i2HQqUgsttkFZC0Y5vrr4kGzq7n/s400/IMG_2661.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn25_tYnBVX_D1baex-zZQEjAB3tC6yCAXOYb76-lCIDnnff3mkjMB6-W2g88t5YbR9SncNnalYMKgleYxoQPENLZiw7YL2evHpjntyyarntmVMwIC5fLVFGUmJXgF24oqqxw0Sd1QUC3/s1600/IMG_2663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn25_tYnBVX_D1baex-zZQEjAB3tC6yCAXOYb76-lCIDnnff3mkjMB6-W2g88t5YbR9SncNnalYMKgleYxoQPENLZiw7YL2evHpjntyyarntmVMwIC5fLVFGUmJXgF24oqqxw0Sd1QUC3/s400/IMG_2663.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now add chopped tomatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDWSTPDrCYgt8qsPbcaMov7lc1b5DDOQHh5uv-zEtZ1Yfd9TxYnmqG6aT4HFFs7egAfd3UyCHsRM9cTJnk5Bolvoiu5wPjB0d2GJAOFyFO5YXEvmRDBYOo8DCM_rg2FWseVt4UqD_2XhO/s1600/IMG_2665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDWSTPDrCYgt8qsPbcaMov7lc1b5DDOQHh5uv-zEtZ1Yfd9TxYnmqG6aT4HFFs7egAfd3UyCHsRM9cTJnk5Bolvoiu5wPjB0d2GJAOFyFO5YXEvmRDBYOo8DCM_rg2FWseVt4UqD_2XhO/s400/IMG_2665.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Once they are cooked, add red chilli powder.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROfF3aixzK3_LS-nqN8y3A2XQeQdOBVNtNu3vl_iR72wlDEp8aWrVTdunZTHjpomePorPp5VtnGOLv6f_3b9dW31BEL6s8B8TPztJtp8rnIMB83jaNFTCO2IIreV84yQY9AyeDOhYfIUF/s1600/IMG_2667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROfF3aixzK3_LS-nqN8y3A2XQeQdOBVNtNu3vl_iR72wlDEp8aWrVTdunZTHjpomePorPp5VtnGOLv6f_3b9dW31BEL6s8B8TPztJtp8rnIMB83jaNFTCO2IIreV84yQY9AyeDOhYfIUF/s400/IMG_2667.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;"> Then add spinach puree and garam masala. Add salt to taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3R4Rov9YG0G0PqPoZwwAQcLUwRTWg-jJpdu8-dIuDSJkYEct5MqMDGlXWUFimdEMvm-EbnxQXUQ7nCv23S0bn866bMjOOBZxMvG4vJrjQaVNtSgD1uxfk4XJN5RfXVpRI2DA0VuX7nH6/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3R4Rov9YG0G0PqPoZwwAQcLUwRTWg-jJpdu8-dIuDSJkYEct5MqMDGlXWUFimdEMvm-EbnxQXUQ7nCv23S0bn866bMjOOBZxMvG4vJrjQaVNtSgD1uxfk4XJN5RfXVpRI2DA0VuX7nH6/s400/IMG_2671.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Finally add cashewnut and almond paste and cook for about 5 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUXQAVJdoN44F04g60t-VtSeXDmOFJHPIl9swR3bmHvw1QSEV25n_wg1kXaV6B1JC2QFPLXZnhM-a6A8FEyZg9xA2627MnkvpHJSXJi8D2BxSLYctOxxNvdxVMavLBdRVeaV2_SMBc5h6/s1600/IMG_2675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUXQAVJdoN44F04g60t-VtSeXDmOFJHPIl9swR3bmHvw1QSEV25n_wg1kXaV6B1JC2QFPLXZnhM-a6A8FEyZg9xA2627MnkvpHJSXJi8D2BxSLYctOxxNvdxVMavLBdRVeaV2_SMBc5h6/s400/IMG_2675.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Par boil all the mixed vegetables and keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Blend cashewnuts and almonds to a fine paste and keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes. Now add chopped tomatoes. Once they are cooked, add red chilli powder. After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes. Then add spinach puree and garam masala. Add salt to taste. Finally add cashewnut and almond paste and cook for about 5 minutes. Serve hot with phulkas or rice. </span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-78372315587094835412014-01-10T09:38:00.001-08:002014-01-10T09:38:41.359-08:00Paneer Mushroom Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Its my first post this year and first for PPCS in 2014. I made this for a family dinner of ours with friends. It was a great hit. It is simple yet different. There are a lot of healthy recipes coming this year... So hopefully I will be writing more posts soon... till then Happy cooking and lets take a look at the recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK_Fk59iFKCrXefNithukkDL5RvQP0L6OHV1jaFfi7zyzVZgHIwJKiCQ8uiTKTCt25Z0SRXMinB8nEUtLNC7L3umHbhlDC-UBt91SR0Ry7P6tVzpj0zX-ukXbdANPxz2i-X1BS5q_VW2t/s1600/IMG_2719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK_Fk59iFKCrXefNithukkDL5RvQP0L6OHV1jaFfi7zyzVZgHIwJKiCQ8uiTKTCt25Z0SRXMinB8nEUtLNC7L3umHbhlDC-UBt91SR0Ry7P6tVzpj0zX-ukXbdANPxz2i-X1BS5q_VW2t/s1600/IMG_2719.JPG" height="300" width="400" /></span></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Paneer - 200 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Capsicum - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Mushroom - 8 - 10</span><br />
<span style="font-family: Verdana, sans-serif;">Tomatoes - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Coconut - 50 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chili powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Kasuri Methi - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam Masala - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander leaves for garnish</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixS0CHy02h3uagWr2NLiFMK7GR353CooAU0JFyYSOSv2icqSNNjzxVk36sH8n5fYR7VQ_oyB0M1mYsjJG0E3VGfblmBiienLFsraHwaWpyVKkX1Er62iHQuYau3jX-B_5BuP4E4FFbEL0d/s1600/IMG_2705.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixS0CHy02h3uagWr2NLiFMK7GR353CooAU0JFyYSOSv2icqSNNjzxVk36sH8n5fYR7VQ_oyB0M1mYsjJG0E3VGfblmBiienLFsraHwaWpyVKkX1Er62iHQuYau3jX-B_5BuP4E4FFbEL0d/s1600/IMG_2705.JPG" height="150" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPrU-u9ZDoSi6gXZ92hGR2a3EKc7g3W38Bw7PInHy9r6BZt0PsgSsR-bIjKV3j1VeAlnjG6eZ4jjcfDMU4dGihnRPWp8XXjVu8hEWdyUQxFcekPCzRynKbOLpGs9owx2YeTv5bsXJxzYu/s1600/IMG_2707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPrU-u9ZDoSi6gXZ92hGR2a3EKc7g3W38Bw7PInHy9r6BZt0PsgSsR-bIjKV3j1VeAlnjG6eZ4jjcfDMU4dGihnRPWp8XXjVu8hEWdyUQxFcekPCzRynKbOLpGs9owx2YeTv5bsXJxzYu/s1600/IMG_2707.JPG" height="150" width="200" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHq8yHyh0tHfKGKylHZrfQzNSfenDJ5HRDt0GEun7ZJjBameoHQjxHPpCS2ajXznJE3muRncScop88kjs2rdd9DI4qjHqIKagkria6iiY0FjqNE3qb5oVmz2xhgPF_fDe99PBEE-rw_Go/s1600/IMG_2709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHq8yHyh0tHfKGKylHZrfQzNSfenDJ5HRDt0GEun7ZJjBameoHQjxHPpCS2ajXznJE3muRncScop88kjs2rdd9DI4qjHqIKagkria6iiY0FjqNE3qb5oVmz2xhgPF_fDe99PBEE-rw_Go/s1600/IMG_2709.JPG" height="150" width="200" /></span></a></div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQHfRnX3KRkWKh6_2Is_Npm3Dx8bIG8QRGiqff6EPyJVqKElmXB2Zs5nGPw04Wh7D8YX9pqTjqhpsrRAFf8Zw0GD1AnxMYvZCiOYt_jSXOddgzk7e1OYUvuXK5glSm175rfzCLL9FjFUh/s1600/IMG_2703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQHfRnX3KRkWKh6_2Is_Npm3Dx8bIG8QRGiqff6EPyJVqKElmXB2Zs5nGPw04Wh7D8YX9pqTjqhpsrRAFf8Zw0GD1AnxMYvZCiOYt_jSXOddgzk7e1OYUvuXK5glSm175rfzCLL9FjFUh/s1600/IMG_2703.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Grind tomatoes, onion and coconut to a fine paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxstwxMnMgYDleBaqL02Xlgz2XJ6R7QmrORJtNA4lKOC_9d4kvvVcKlZZHxH2P5w_m6XtjIoleNCypvcFlRt91CjNU0B6lr8OWTqwTgRRBmiIZPexQ9j6lnRBh0X8gCffLzWm8_Am_MKF/s1600/IMG_2704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxstwxMnMgYDleBaqL02Xlgz2XJ6R7QmrORJtNA4lKOC_9d4kvvVcKlZZHxH2P5w_m6XtjIoleNCypvcFlRt91CjNU0B6lr8OWTqwTgRRBmiIZPexQ9j6lnRBh0X8gCffLzWm8_Am_MKF/s1600/IMG_2704.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pQNBNfopuM_by608KPNrahCl5hAfvtQB9nr-qUyUPvQyDaylgElEpFYQq1TmYaUtBbeQBbIGGA03d0g8xC-oDA3OigS8M3Rn4EVvZ6Ua4GBQlHwhyx9Dr0rMWRIJUzQU87pQIG8t2ksR/s1600/IMG_2706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pQNBNfopuM_by608KPNrahCl5hAfvtQB9nr-qUyUPvQyDaylgElEpFYQq1TmYaUtBbeQBbIGGA03d0g8xC-oDA3OigS8M3Rn4EVvZ6Ua4GBQlHwhyx9Dr0rMWRIJUzQU87pQIG8t2ksR/s1600/IMG_2706.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMOIJehAj2mqPgkhbHuzCLxkTffHhkP3ohmnsrMheCqN5PFdpJNsWv10piUa7oFtc1OTaZXmM9CuD4YaFsEDJkYZHZn85Vos_XV2D3CaVuEXrQ2pKCUNRESwIRAyNXy5j5lXG7WgqPEh0/s1600/IMG_2712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMOIJehAj2mqPgkhbHuzCLxkTffHhkP3ohmnsrMheCqN5PFdpJNsWv10piUa7oFtc1OTaZXmM9CuD4YaFsEDJkYZHZn85Vos_XV2D3CaVuEXrQ2pKCUNRESwIRAyNXy5j5lXG7WgqPEh0/s1600/IMG_2712.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFF14Bm-at0hh4kr3yV7mvDOh8B2nRzSHPelS1KYS6aKZ1Ehv4QnJPigUmBXYkfY4LYVwFH4clrvnJ_CDz9_AGO19vKsosYeN-QXEqVOL0418ZyD7rhUWiIe5oTBUAL8gJ9-18e-gCIA_/s1600/IMG_2717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFF14Bm-at0hh4kr3yV7mvDOh8B2nRzSHPelS1KYS6aKZ1Ehv4QnJPigUmBXYkfY4LYVwFH4clrvnJ_CDz9_AGO19vKsosYeN-QXEqVOL0418ZyD7rhUWiIe5oTBUAL8gJ9-18e-gCIA_/s1600/IMG_2717.JPG" height="240" width="320" /></span></a></div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. Grind tomatoes, onion and coconut to a fine paste. Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. </span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzWQ-IY0L0xGsbZ9FgTsDS3XoOAnlWlZXTVkc3Uaa89apiPuEthgTWwow6u_WSrYgZ7cBEESgI_Zun_H1dlWxjzqqIO8GLuE077UW25mJ3qzHQDBcmCpurCN11Iy5_M4EJEW3OQqFhQo/s200/potluck+party.png" /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-50790422724319595362013-12-30T01:54:00.001-08:002013-12-30T01:55:36.369-08:00Sweet n Sour Black Gram Curry | Mahni<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I am a regular reader of GoodFood magazine. It has such an amazing collection of really good and easy recipes. This month there was an article of dishes from Kangra region(Himachal Praesh). The recipes were amazing, I have tried a couple of them and they were amazing. Here I am sharing one such recipe which is very easy and tasty. So here is the recipe... Happy cooking...</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Black gram - 2 cups(soaked overnight)</span><br />
<span style="font-family: Verdana, sans-serif;">Dried mango power - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Rice powder - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Jaggery - 1 inch piece</span><br />
<span style="font-family: Verdana, sans-serif;">Green Chillies - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Sweet Aniseed/ Saunf - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1/2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cloves - 4</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - as required</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHWcU6YLZ_3fgmL63JdulXbTq-gfVc8-X-42SgK7vFNDbzgH5ujduDbPz3yVzXp2tJvIBz2-yBi8FEwdDhKJQ3aUMiNbjy-in-UiK-_bv7EeIAIllgYbZtDC68B5zZy4BJlH8a91GY36N/s1600/IMG_2649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHWcU6YLZ_3fgmL63JdulXbTq-gfVc8-X-42SgK7vFNDbzgH5ujduDbPz3yVzXp2tJvIBz2-yBi8FEwdDhKJQ3aUMiNbjy-in-UiK-_bv7EeIAIllgYbZtDC68B5zZy4BJlH8a91GY36N/s400/IMG_2649.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now add dried mango powder and cook for another 1-2 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLJcJpZoX7F1Fkvh1yhmWoSSUFN-X9ftUNiOIXOQIVFe0B4mJjtnt4fSwx2UqI_Cg6wuTGTD4ZumzLs-q_rNYNrg66L4kj9-cONuVrkSxx7OYNZgYSWjoasIGLSdgHaWYmYEo-CMCysAJ/s1600/IMG_2654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLJcJpZoX7F1Fkvh1yhmWoSSUFN-X9ftUNiOIXOQIVFe0B4mJjtnt4fSwx2UqI_Cg6wuTGTD4ZumzLs-q_rNYNrg66L4kj9-cONuVrkSxx7OYNZgYSWjoasIGLSdgHaWYmYEo-CMCysAJ/s400/IMG_2654.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDx0YU4xZPbwQE0T1fzjA780mjw3mDrshWGzL6JRqfWtUYDfaYExDHme0_8e2isRwKBjWSX9KHH-a8KESTzUZnOmZVJ-_CafEPiB5o0znN4I6c88tQTrYNvbpMh4sf6xQVnt6Wkv32djz/s1600/IMG_2655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDx0YU4xZPbwQE0T1fzjA780mjw3mDrshWGzL6JRqfWtUYDfaYExDHme0_8e2isRwKBjWSX9KHH-a8KESTzUZnOmZVJ-_CafEPiB5o0znN4I6c88tQTrYNvbpMh4sf6xQVnt6Wkv32djz/s400/IMG_2655.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJucbDdDfiz4DwC_LyJr-RRHjd9RAWrrSpgfDwOot4bbqZcE2ZrvrgVWKbvM0_Y4-kFjGQ4MMn8xZnbpRZywWwig3YKmLdX063rL3g8o_Aa3qevp0BzrLv443rS5oE4F66C1foieXiGHWw/s1600/IMG_2657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJucbDdDfiz4DwC_LyJr-RRHjd9RAWrrSpgfDwOot4bbqZcE2ZrvrgVWKbvM0_Y4-kFjGQ4MMn8xZnbpRZywWwig3YKmLdX063rL3g8o_Aa3qevp0BzrLv443rS5oE4F66C1foieXiGHWw/s400/IMG_2657.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes. Now add dried mango powder and cook for another 1-2 minutes. Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken. Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is off to <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">CCC December</a></span><br />
<img src="http://1.bp.blogspot.com/-yeKK1IfLIts/Ulmc-w0UQzI/AAAAAAAAJiY/KPFhh4R0-Tw/s1600/CCC+Logo.jpg" /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com13tag:blogger.com,1999:blog-6922191719752275021.post-66588647049168570092013-12-28T08:30:00.002-08:002013-12-28T08:30:44.772-08:00Schezwan Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">It is 28th and time for Potluck Party Cyber Style. I must say that I enjoyed making this month's dish that I made it twice in a week. Thanks <a href="http://www.jcookingodyssey.com/" target="_blank">Jagruti </a>, I thoroughly enjoyed making Schezwan Potatoes. For this month, I made <span style="background-color: white;"><a href="http://cookingwithpoorni.blogspot.in/2013/12/potato-stuffed-green-chillies-aloo.html#.Ur7ul_QW22E" target="_blank">Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji</a> on the 10th.</span></span><br />
<span style="clear: right; float: right; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-left: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngPHLeMBqYycaO0xEZQI9wSjVCl2Hx7lLxm3Em4u-uA37rrWA-Arq-UIdSWkZN-DiPmbsAkij4h_dj739VpOvizH1tV3uX0pPF7NkEbvqwqI0-R7ACowgnnY1kXX9mzJrjsTaj4yMHnw-/s400/IMG_2246.JPG" /></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">So here is the recipe for Schezwan Potatoes... Happy cooking...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tuWN8f4agYlsb2rUf9NyRU5n-q_ngFt672xeTiibxL0LsTxxd5F_VF9goqs870bEQmKi4tF4tKJzqI4vS4iNEx2lKIE-OwJf6xQ1vXXLm4eoMbSl9lhygM5LgGzmWGKlEHhx4SO9JSGE/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tuWN8f4agYlsb2rUf9NyRU5n-q_ngFt672xeTiibxL0LsTxxd5F_VF9goqs870bEQmKi4tF4tKJzqI4vS4iNEx2lKIE-OwJf6xQ1vXXLm4eoMbSl9lhygM5LgGzmWGKlEHhx4SO9JSGE/s400/IMG_2763.JPG" width="400" /></span></a></div>
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<span style="background-color: white;">Ingredients:</span></span><br />
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<span style="background-color: white;">Baby potatoes - 500 gms</span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Mixed vegetables - 300 gms( I used cabbage, capsicum, spring onions)</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Ginger-garlic paste - 1 tsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Semolina - 2 tbsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Schezwan sauce - 4 tbsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Soya sauce - 1 tbsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Sweet Chilli sauce - 2 tbsp</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Black pepper power - to taste</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">salt to taste</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Oil - 4 tbsp</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">Method:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLXhyp7R1qcJ4GBqDXEXXu0VH__lFNFrBnA4-ldPnYp4GKhqMLpU6ECOYWXcgfe0IZ6iD7PeGtnzJE_WGH_asCzBKAjqkZmBg4UY1wYExZcQam4oSi_8FCdQUj1s2EghHydbVyRX8I8Jr/s1600/IMG_2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLXhyp7R1qcJ4GBqDXEXXu0VH__lFNFrBnA4-ldPnYp4GKhqMLpU6ECOYWXcgfe0IZ6iD7PeGtnzJE_WGH_asCzBKAjqkZmBg4UY1wYExZcQam4oSi_8FCdQUj1s2EghHydbVyRX8I8Jr/s400/IMG_2752.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHnIaCEW6mJhuS5uL0d8z5W_Mdx9KtDXsJZfR9kwIurKBnXdf0JIaVBU1istXNjU3T77TU1A3YzuXmt9Z9EwHcRlMxmItdj94cjUU6oFyieL_rpX-pbjBQAhETCORTBLRcxA7urcHspGN/s1600/IMG_2753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHnIaCEW6mJhuS5uL0d8z5W_Mdx9KtDXsJZfR9kwIurKBnXdf0JIaVBU1istXNjU3T77TU1A3YzuXmt9Z9EwHcRlMxmItdj94cjUU6oFyieL_rpX-pbjBQAhETCORTBLRcxA7urcHspGN/s400/IMG_2753.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3QFp5ExCJPfBg88r3zndIemO94UU45c7nlDCHX7EZ9RcL_1i1T3LeR2GngHdi9e4RbnZyZVVoScUws5_MoSok1nWaB85eHrGqH78YnTl-sqACQw-YbKyvWzJ_nOo59CAyxQb7EC9k9kg/s1600/IMG_2754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3QFp5ExCJPfBg88r3zndIemO94UU45c7nlDCHX7EZ9RcL_1i1T3LeR2GngHdi9e4RbnZyZVVoScUws5_MoSok1nWaB85eHrGqH78YnTl-sqACQw-YbKyvWzJ_nOo59CAyxQb7EC9k9kg/s400/IMG_2754.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now in a pan add remaining oil. Once hot add ginger garlic paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYlIVSbpMcmET4auZQn26omQuRPX0lw1m0r18cesSFYyTIEwIbps2JSnarxinvUMStLR2dJeDBQq3tjLMTrdvv-oh3VzpgHh8XQzvDoVaH2B9ydBr12yRArj2upHxi1fpUf3tSLY8PTxw/s1600/IMG_2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYlIVSbpMcmET4auZQn26omQuRPX0lw1m0r18cesSFYyTIEwIbps2JSnarxinvUMStLR2dJeDBQq3tjLMTrdvv-oh3VzpgHh8XQzvDoVaH2B9ydBr12yRArj2upHxi1fpUf3tSLY8PTxw/s400/IMG_2756.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Saute for a minute, add vegetables. Stir fry on a high heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6-jZP6BuVBfQ4PJ6I6OPz8IAHnrcsd7UpcZYxo88vzPDvE3Vva0z3CgXrOgblAHT0FtGSKeX0pkeUh-5bqn6pchc5Z4lPWUFN2jEX0sgB17mOwGlLE2IQMNA1cam5SiAf22XdLxskpUg/s1600/IMG_2757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6-jZP6BuVBfQ4PJ6I6OPz8IAHnrcsd7UpcZYxo88vzPDvE3Vva0z3CgXrOgblAHT0FtGSKeX0pkeUh-5bqn6pchc5Z4lPWUFN2jEX0sgB17mOwGlLE2IQMNA1cam5SiAf22XdLxskpUg/s400/IMG_2757.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add all the sauces and mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJMFHczPn3B44SHVO84toDHaxEKTpReDe2wRKE1VUOARyypgrpVL9qPqyjwYNgfrhFGmV5rL6__jvYkRLpIOz1C_DjlpDmsXisHhd5YUt0VT3Ibw6te4HDDLnFwfOVm2WHZOtLMye2liZ/s1600/IMG_2758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJMFHczPn3B44SHVO84toDHaxEKTpReDe2wRKE1VUOARyypgrpVL9qPqyjwYNgfrhFGmV5rL6__jvYkRLpIOz1C_DjlpDmsXisHhd5YUt0VT3Ibw6te4HDDLnFwfOVm2WHZOtLMye2liZ/s400/IMG_2758.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6RGcRcSy48b64IO_a3UB8iAyJ8zaysiV1W45r77gB3gzLaWC6kbX9z5XKing9bSN8AOWSvrCUd0CDm2rexJmij60mRnwY3txLPsN5gLwv5lGa0lp_8eUdb-iCvpyz1P9jHtaoqHcZ0eW/s1600/IMG_2759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6RGcRcSy48b64IO_a3UB8iAyJ8zaysiV1W45r77gB3gzLaWC6kbX9z5XKing9bSN8AOWSvrCUd0CDm2rexJmij60mRnwY3txLPsN5gLwv5lGa0lp_8eUdb-iCvpyz1P9jHtaoqHcZ0eW/s400/IMG_2759.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Turn the heat off. </span><span style="font-family: Verdana, sans-serif;">Garnish with chopped spring onion.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsD67PWbyo52wBa2fNWhwjyDUjOH1D_nJrFaUUADpg1AiV6n9vuN3mh12NCrGOKtbTihFmJHX5_n0nLPKK4Z3AfqcV3zuzyIm7_h8qD-qx9Jctns1qhGzzZhmoCuHIrGjCCS4ABM6vox5/s1600/IMG_2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsD67PWbyo52wBa2fNWhwjyDUjOH1D_nJrFaUUADpg1AiV6n9vuN3mh12NCrGOKtbTihFmJHX5_n0nLPKK4Z3AfqcV3zuzyIm7_h8qD-qx9Jctns1qhGzzZhmoCuHIrGjCCS4ABM6vox5/s400/IMG_2762.JPG" width="400" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">Preheat the oven at 220 C for 10 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin. Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. </span><br />
<span style="font-family: Verdana, sans-serif;">Now in a pan add remaining oil. Once hot add ginger garlic paste. Saute for a minute, add vegetables. Stir fry on a high heat. Now add all the sauces and mix well. Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. </span><br />
<span style="font-family: Verdana, sans-serif;">Turn the heat off.</span><br />
<span style="font-family: Verdana, sans-serif;">Garnish with chopped spring onion.</span><br />
<span style="font-family: Verdana, sans-serif;">Serve hot on it's own or with rice noodles.</span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzWQ-IY0L0xGsbZ9FgTsDS3XoOAnlWlZXTVkc3Uaa89apiPuEthgTWwow6u_WSrYgZ7cBEESgI_Zun_H1dlWxjzqqIO8GLuE077UW25mJ3qzHQDBcmCpurCN11Iy5_M4EJEW3OQqFhQo/s200/potluck+party.png" /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com5tag:blogger.com,1999:blog-6922191719752275021.post-44908596975464455712013-12-26T03:22:00.000-08:002013-12-26T03:22:31.444-08:00Radish Paratha | Mooli Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Hope everyone is enjoying the holidays and gearing in to welcome new year. I enjoyed this Christmas by making awesome Christmas Plum Cake... Everybody enjoyed the cake.. will post the recipe soon but for now posting another paratha recipe. This after many trials got it right. Because of its high water content, it is difficult to make paratha with radish. So sauteing it for couple of minutes on medium flame and then making parathas is perfect way to make them... So here goes the recipe... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomr-RpWkoIcNyKzMjCeO3wAW89kEF-iQxM7PS9M-gnd4LYAfdrCSmdYZWaaUvIrDg48_xHgSnV4BVEPqjR2U7rDcaLd5nKs19XAgbxt5NigfyVVVuyVxd6yle5C65FUWaJx4pnQWRnzWL/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomr-RpWkoIcNyKzMjCeO3wAW89kEF-iQxM7PS9M-gnd4LYAfdrCSmdYZWaaUvIrDg48_xHgSnV4BVEPqjR2U7rDcaLd5nKs19XAgbxt5NigfyVVVuyVxd6yle5C65FUWaJx4pnQWRnzWL/s400/IMG_2349.JPG" width="370" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">For the stuffing:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Radish - 1 (grated)</span><br />
<span style="font-family: Verdana, sans-serif;">Green chilli - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger - 1 tbsp (grated)</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Carrom seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">For the dough:</span><br />
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<span style="font-family: Verdana, sans-serif;">Whole wheat powder - 2 cups + for dusting</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Water as required</span><br />
<span style="font-family: Verdana, sans-serif;">Oil/butter/ghee for greasing</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_twyF4YicVYYaK2Z-vO5_QVhxD7netIbg14ON60DnTRT0K6NVcCDySd0IGYt3wwr-GDf-E0_UcJJqHeHSJFEhurpmWIaTWppMPMZ3rqaZD6QdXe5zjOu6vNC-VQtGXLsIwv9nIzdu5JEt/s1600/IMG_2334+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_twyF4YicVYYaK2Z-vO5_QVhxD7netIbg14ON60DnTRT0K6NVcCDySd0IGYt3wwr-GDf-E0_UcJJqHeHSJFEhurpmWIaTWppMPMZ3rqaZD6QdXe5zjOu6vNC-VQtGXLsIwv9nIzdu5JEt/s400/IMG_2334+-+Copy.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKm9uRCrdOjcW5aDAXA1PlNYAVjpFJnStbxnspPbxuo_POZ6NIksx_GEhLrr7Af7qvXSHqqkcQ1SJ2l3toD7yCQgLtBdRLHPKJEeSGT8TRd1kOwI3MYnTWmjbHNUJhyphenhyphene-iu-PMJO38R1K/s1600/IMG_2341+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKm9uRCrdOjcW5aDAXA1PlNYAVjpFJnStbxnspPbxuo_POZ6NIksx_GEhLrr7Af7qvXSHqqkcQ1SJ2l3toD7yCQgLtBdRLHPKJEeSGT8TRd1kOwI3MYnTWmjbHNUJhyphenhyphene-iu-PMJO38R1K/s400/IMG_2341+-+Copy.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Flat the dough a little and put the stuffing in it and close and seal the edges.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOmJlg3KAFPhB714RkaU5Ar3QWOLl5q71TZFX8mKKD8A5qYO8jBuU5vXalf-rHVGa3ARvRD-hyGfv8Ios5gWvP6iNwBMoHJeV3oMBG9Q4PVezdx4WoNjyUN4BOp2q-iw7wSuPFy9NzLHo/s1600/IMG_2342+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOmJlg3KAFPhB714RkaU5Ar3QWOLl5q71TZFX8mKKD8A5qYO8jBuU5vXalf-rHVGa3ARvRD-hyGfv8Ios5gWvP6iNwBMoHJeV3oMBG9Q4PVezdx4WoNjyUN4BOp2q-iw7wSuPFy9NzLHo/s400/IMG_2342+-+Copy.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Dust some flour and roll out into chapati.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCE_wjcB5QlFGGTJY5i2cuW6Ysc6pYxdh0VFOJX4MveekJry4d0CSA3TxZ-s5wFLPDlNpgSmMx48sHOML-rhazuIlmuGOd_FKu9-avRCjMmZikxnpdOv1b7mxidzl2Q88YjWVHo2zBcKNW/s1600/IMG_2343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCE_wjcB5QlFGGTJY5i2cuW6Ysc6pYxdh0VFOJX4MveekJry4d0CSA3TxZ-s5wFLPDlNpgSmMx48sHOML-rhazuIlmuGOd_FKu9-avRCjMmZikxnpdOv1b7mxidzl2Q88YjWVHo2zBcKNW/s200/IMG_2343.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvD4SyoMlPDXd8E3C9wNfaP-j1wnQooPfALzGrKvt5fWwoXu2McyweBr3Hf9mCV__QuHW74R6bRyt0dFaGmHMZ3pHUURCex1Gw7wBiOpg9kxaJ4qiNK4yK-h8RobwiHh0X7LBo-6NBKAk/s1600/IMG_2345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvD4SyoMlPDXd8E3C9wNfaP-j1wnQooPfALzGrKvt5fWwoXu2McyweBr3Hf9mCV__QuHW74R6bRyt0dFaGmHMZ3pHUURCex1Gw7wBiOpg9kxaJ4qiNK4yK-h8RobwiHh0X7LBo-6NBKAk/s200/IMG_2345.JPG" width="200" /></a><br />
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<span style="font-family: Verdana, sans-serif;">Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOt1z5VJ49yxa54FngYGDYS2E-nj6NsBFK4Eg1EG-TnoQd4enxU305_iR2rpEpT4Hs_PtST8VMnhLe9dfMNmT9KhKIJzRGQwls8nKZSG9XCp2tMePy-dRX06iTc80E35FdoYVa19JRhiE/s1600/IMG_2347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOt1z5VJ49yxa54FngYGDYS2E-nj6NsBFK4Eg1EG-TnoQd4enxU305_iR2rpEpT4Hs_PtST8VMnhLe9dfMNmT9KhKIJzRGQwls8nKZSG9XCp2tMePy-dRX06iTc80E35FdoYVa19JRhiE/s400/IMG_2347.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. </span><br />
<span style="font-family: Verdana, sans-serif;">Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute. Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. </span><br />
<span style="font-family: Verdana, sans-serif;">Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.</span><br />
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-77356847905332353882013-12-23T00:46:00.001-08:002013-12-23T00:46:57.504-08:00Chocolate Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I first had Almond Biscotti in Hyderabad. There is a famous sweet store Almond House. The biscotti were to die for. I never thought back then that I will be baking them at home... I mean NEVER. I went to my in laws place a fortnight ago and thought to bake something different for them. I googled for biscotti recipes. I found this recipe on www.joyofbaking.com. I tweaked it little to suit my style. So here is the recipe... Happy baking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER32oU6dsGe5IBenwn_jWaHSvglnZy7OO8eBEmqWTWf9N0h3ohUZ10SlvnIiBAACoCXsQpvudp6ESgZMTAtQVUKXojUnhJTh2QhxYCk_k4qcvMTctn9oCkyTdHSLcAqgYiVWcWOegMqmY/s1600/IMG_2442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER32oU6dsGe5IBenwn_jWaHSvglnZy7OO8eBEmqWTWf9N0h3ohUZ10SlvnIiBAACoCXsQpvudp6ESgZMTAtQVUKXojUnhJTh2QhxYCk_k4qcvMTctn9oCkyTdHSLcAqgYiVWcWOegMqmY/s400/IMG_2442.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy4pA6UvkFRfMo2Rfs_YLPPRvQcIEsTJzO0kKjwmGkyprpUZOM5usmLuKz1VspHgjsA5EEMTDTYcZiIV563uiXQCI17RSNBbfNUytP8zY8F1BX4xVCpcLOpRR73Ey1keKCXPXvUMkT-sv/s1600/IMG_2443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy4pA6UvkFRfMo2Rfs_YLPPRvQcIEsTJzO0kKjwmGkyprpUZOM5usmLuKz1VspHgjsA5EEMTDTYcZiIV563uiXQCI17RSNBbfNUytP8zY8F1BX4xVCpcLOpRR73Ey1keKCXPXvUMkT-sv/s400/IMG_2443.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">All purpose flour - 250 gms</span></div>
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<span style="font-family: Verdana, sans-serif;">Butter - 125 gms</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar - 125 gms</span></div>
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<span style="font-family: Verdana, sans-serif;">Eggs - 2</span></div>
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<span style="font-family: Verdana, sans-serif;">Vanilla essence - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Cocoa powder - 2 tbsp(heaped)</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking powder - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Method:</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven at 200 degrees c. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3TJZNOSaUF3s_Dh1TwfLLEK04MpPhnXMUVs2cH9ryIbIvNwlFvBlHTyJJSkITD-sN0IAPFsM55S4mzj-xhrqI9H1QOwGjmaQtTWbUGrFf-6MbqedHh2A_9hydgV0GbRfE3HxQ4GPmaJ/s1600/IMG_2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3TJZNOSaUF3s_Dh1TwfLLEK04MpPhnXMUVs2cH9ryIbIvNwlFvBlHTyJJSkITD-sN0IAPFsM55S4mzj-xhrqI9H1QOwGjmaQtTWbUGrFf-6MbqedHh2A_9hydgV0GbRfE3HxQ4GPmaJ/s400/IMG_2433.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl mix butter(at room temperature) and sugar to a smooth paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnLkJ5cnwe0gfR0oCaWEMYXU3RqAzbKA8ffnnmd_2iguB4H8Eo7BXSCpiBTY3kjKpgXVoas3_lGhCaecGI9CYZ-JEm1kw_NAp0RnP0ztXObVgVZFvazPcngExJnjjjm1O75DYn5cFzSXf/s1600/IMG_2434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnLkJ5cnwe0gfR0oCaWEMYXU3RqAzbKA8ffnnmd_2iguB4H8Eo7BXSCpiBTY3kjKpgXVoas3_lGhCaecGI9CYZ-JEm1kw_NAp0RnP0ztXObVgVZFvazPcngExJnjjjm1O75DYn5cFzSXf/s400/IMG_2434.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add eggs and essence and beat until well blended.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8hlhMA_vrmoc0NSfC3FHF5y_l52jkllQXJHRZQXVZ4StnWI33VNtCGXH6IZDJHVi7hhxmzAC9jaIMbJmCcjcRwFTta6L8t6Nsg4UMlyR523e8t6jgi2LamU9d96RlqUxOz9MCt7Nqbj3/s1600/IMG_2436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8hlhMA_vrmoc0NSfC3FHF5y_l52jkllQXJHRZQXVZ4StnWI33VNtCGXH6IZDJHVi7hhxmzAC9jaIMbJmCcjcRwFTta6L8t6Nsg4UMlyR523e8t6jgi2LamU9d96RlqUxOz9MCt7Nqbj3/s400/IMG_2436.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIve85dwzsdYOVmq5NbBMA4pMNdQv7Ze_mbAVj-ztctfsqrmamXUFYpzq4Vq6fgMS34rJBl9ld0HPBVVb84cWxRdylGYADrLSQN7wYXz28u0BVjjKZp9RHGsbrgQs5FyDyDVBwh-EGClV/s1600/IMG_2437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIve85dwzsdYOVmq5NbBMA4pMNdQv7Ze_mbAVj-ztctfsqrmamXUFYpzq4Vq6fgMS34rJBl9ld0HPBVVb84cWxRdylGYADrLSQN7wYXz28u0BVjjKZp9RHGsbrgQs5FyDyDVBwh-EGClV/s400/IMG_2437.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl6Injg3KHySOAqYJPJOzUZh9DPmlrI4E0PoooNnQtvpUvTHyFt8xMlVhpqUahvGlDI4q92BD3XV5Va5XvtsG_TRJrHG_u9YXXGjVWZdXZfwauHzXcoTo3Y8KP-uR4StSpgoAq8buRDhX/s1600/IMG_2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl6Injg3KHySOAqYJPJOzUZh9DPmlrI4E0PoooNnQtvpUvTHyFt8xMlVhpqUahvGlDI4q92BD3XV5Va5XvtsG_TRJrHG_u9YXXGjVWZdXZfwauHzXcoTo3Y8KP-uR4StSpgoAq8buRDhX/s400/IMG_2439.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdSgneJm9RcRw-QkwysE28Iv7mhO_7gF85bItp-h1of69bcPF6i7Oe2DTDbC5eOmfF0ezxf_7Rm58WUwT2eofm4qRrLbFTK1FVcPTamJ7eH5Sj-ssko123p2An3h92RisGgRu5byKYq5C/s1600/IMG_2445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdSgneJm9RcRw-QkwysE28Iv7mhO_7gF85bItp-h1of69bcPF6i7Oe2DTDbC5eOmfF0ezxf_7Rm58WUwT2eofm4qRrLbFTK1FVcPTamJ7eH5Sj-ssko123p2An3h92RisGgRu5byKYq5C/s400/IMG_2445.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl mix butter(at room temperature) and sugar to a smooth paste. Now add eggs and essence and beat until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.</span></div>
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<span style="font-family: Verdana, sans-serif;">These can be stored in an air tight container and can stay fresh for 10 - 20 days.</span></div>
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com4tag:blogger.com,1999:blog-6922191719752275021.post-12214486825103245762013-12-21T21:50:00.000-08:002013-12-21T21:50:02.118-08:00Spicy Caramel Popcorn<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I love watching cooking shows, though i try only those recipes that are actually different and experimental. I happened to watch a show called Raviner's Kitchen on TLC. She made this Spicy Caramel Popcorn and I loved it. I knew it that I had to make it. And it was tasty. It gives a new twist by just adding new flavors to the regular popcorn. Perfect munching snacks on weekends. So here's the recipe... Happy Cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByU2uZ09GxCgHgqNoe5oFk1aW1HHvJw5Z4pFx6OcPo75DN5EYm2k_yfP_mYzaLHvLsGELr-acOAVg1KGjNf55kpb285TLYY-lbLotau2G5WrJweiQ7IV0ZPmhqzE8E_490SRmpyO7vgSQ/s1600/IMG_2478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByU2uZ09GxCgHgqNoe5oFk1aW1HHvJw5Z4pFx6OcPo75DN5EYm2k_yfP_mYzaLHvLsGELr-acOAVg1KGjNf55kpb285TLYY-lbLotau2G5WrJweiQ7IV0ZPmhqzE8E_490SRmpyO7vgSQ/s400/IMG_2478.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Popcorn seeds - 3 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli flakes - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Jaggery powder- 3 tbsp(heaped)</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1 tbsp(or more as required)</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvQGyJ0MhvzGOen-H6YqlCJliKOqX4EMrKEt62-2y1Yex7uSHGG3AaLHA60aMnagY9FqFKr7yRkZtYAYH_n_mEoVAlSIWXEd813lUQngf5E1ufOJst5_HagAxdJhdtBeAxUuKGwvEp6j0/s1600/IMG_2466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvQGyJ0MhvzGOen-H6YqlCJliKOqX4EMrKEt62-2y1Yex7uSHGG3AaLHA60aMnagY9FqFKr7yRkZtYAYH_n_mEoVAlSIWXEd813lUQngf5E1ufOJst5_HagAxdJhdtBeAxUuKGwvEp6j0/s400/IMG_2466.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0crfhNGIXHDLeUDa9OyqE9NF96g595eNrw1nkO-cy3tCsO7Pkz_pZHMrMZAi8pmY_vqTFnLP87NT_0_NLeui6zlidvOh8uQHYbZ5OeTxy7yecuj_EcIb8-NvHUz969Qp4ywtssdovWmsB/s1600/IMG_2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0crfhNGIXHDLeUDa9OyqE9NF96g595eNrw1nkO-cy3tCsO7Pkz_pZHMrMZAi8pmY_vqTFnLP87NT_0_NLeui6zlidvOh8uQHYbZ5OeTxy7yecuj_EcIb8-NvHUz969Qp4ywtssdovWmsB/s400/IMG_2469.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLfflZXjRnBWMaBQuGS8OcxXd_xojSttamZaOEOlJ67dmboKzpNn7gfFJ6evCJplhz7MS2FgD2ToS_QQi1BNalVQI0XrDoGLx6o4JzJmxdvsO4EH2NnJxN3-qOBLvKR_IcZP7YOz2ZUPC/s1600/IMG_2468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLfflZXjRnBWMaBQuGS8OcxXd_xojSttamZaOEOlJ67dmboKzpNn7gfFJ6evCJplhz7MS2FgD2ToS_QQi1BNalVQI0XrDoGLx6o4JzJmxdvsO4EH2NnJxN3-qOBLvKR_IcZP7YOz2ZUPC/s400/IMG_2468.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACnibICTN5sbTDjP1F1O52Bwo35Ukk0iqYwjhlS8xi9G896fz1RDsB0exFJ0f2UZHkp1nguRObkPc56k6QiGWddQGYQU414UZI7yFRpbAnyMkqRjcZN32fc6AyY5KPGyC87Sui7dEiPf4/s1600/IMG_2471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACnibICTN5sbTDjP1F1O52Bwo35Ukk0iqYwjhlS8xi9G896fz1RDsB0exFJ0f2UZHkp1nguRObkPc56k6QiGWddQGYQU414UZI7yFRpbAnyMkqRjcZN32fc6AyY5KPGyC87Sui7dEiPf4/s400/IMG_2471.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgxtjjYuRtjqaDozVOEv-pRh1BCN5R7hxCKCRuoyoO-gAQ5q3w8DLpFR_ZKUUFEUC4WeafOH4ZrZJlgMQapIsXeFic-_g_S4H_MTIZp_nUva9e7n7agerOh3qtTN0lr88mrWJbadzRGe9/s1600/IMG_2477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgxtjjYuRtjqaDozVOEv-pRh1BCN5R7hxCKCRuoyoO-gAQ5q3w8DLpFR_ZKUUFEUC4WeafOH4ZrZJlgMQapIsXeFic-_g_S4H_MTIZp_nUva9e7n7agerOh3qtTN0lr88mrWJbadzRGe9/s400/IMG_2477.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down. Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little. Do not overcook jaggery as it can become chewy. </span><br />
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<span style="font-family: Verdana, sans-serif;">Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly. Leave it for about 5 minutes and voila it is ready.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is off to <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">CC Challenge # 3 December 2013</a></span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycxWuuCxVFwShHxSSP9rd67qpkPNc4-tesW8ZbV0OMV9SrS7KGgI8yp7V0CujQC4ojpY6vPf2z6vJr_uOR3dDHZ06xsoWjy0ztWlrBtCrsRGlSh73pD_U48l-iD8UkQfB0-2OddQo6as/s1600/CCC+Logo.jpg" /></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com6tag:blogger.com,1999:blog-6922191719752275021.post-22821758124718144102013-12-20T01:12:00.001-08:002013-12-20T01:12:28.512-08:00Pumpkin and Apple soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Now this one is an interesting soup recipe. I love soups as they are a meal in itself. So this winter i was determined to try different flavors and combination in soups. I eat all vegetables but it is difficult to make my family eat all so i try to cook recipes hiding the actual ingredient. I tried this as an experiment and it was successful. So do try it if you up for experimental cooking... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcdOiDSmdVMM2kcDtpUTvkN5ZK10XWxdtSq4X_HgTX85wbdIPxoaEpdZaiUhpN_XmVgzw6Y9zynSfuGjni4Eg1EWTigCKIOnPH6zNnR5T7CZv2tCpcXX91xHcjdDGio8C79tj2veFv2B/s1600/IMG_2319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcdOiDSmdVMM2kcDtpUTvkN5ZK10XWxdtSq4X_HgTX85wbdIPxoaEpdZaiUhpN_XmVgzw6Y9zynSfuGjni4Eg1EWTigCKIOnPH6zNnR5T7CZv2tCpcXX91xHcjdDGio8C79tj2veFv2B/s400/IMG_2319.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Pumpkin - 200 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Apple - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic - 5-8 pods</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3fMPxpwRCVf6Z_oKSTjxgiBn_Ta6BZ0jaKxXwwJA9f7wQ-X3m-cCaVoq3RX36SgAneXD-4uEREUuYL4KcJyjb9ZlhjNX7HtJgKIgRuXO4JokWHevwW2ftMvMxAjnInH76JlmU7i1aJlK/s1600/IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3fMPxpwRCVf6Z_oKSTjxgiBn_Ta6BZ0jaKxXwwJA9f7wQ-X3m-cCaVoq3RX36SgAneXD-4uEREUuYL4KcJyjb9ZlhjNX7HtJgKIgRuXO4JokWHevwW2ftMvMxAjnInH76JlmU7i1aJlK/s400/IMG_2315.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in pressure cooker. Add garlic and onions and saute for a minute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoEqGyMBXeSnV3s5ZZkWFzYTCKeJbrXfbG0tLT2pV5Bavf0gH_fj4MGPnt3W5skLPzAD9P1jxNemPxLNOnUAMhX20IlqAj_ZXdhHqaUm_XRh7cJZJWab0TAOItHmQbGlPTrJZA4Dkw7QS/s1600/IMG_2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoEqGyMBXeSnV3s5ZZkWFzYTCKeJbrXfbG0tLT2pV5Bavf0gH_fj4MGPnt3W5skLPzAD9P1jxNemPxLNOnUAMhX20IlqAj_ZXdhHqaUm_XRh7cJZJWab0TAOItHmQbGlPTrJZA4Dkw7QS/s400/IMG_2316.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGDAAYc6oARe26mFRIdr0-SpkUPCgH2QfCJ70ElB6qPhmA3Gb6rGET3VIURvH7Llmp4tMqt2exv59IVROBgZ_jLFNZ0cey4U_nzvLuZPeKnoHHeUiVJkKWQHF9Kgotu02FApkJ-KzRP6x/s1600/IMG_2317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGDAAYc6oARe26mFRIdr0-SpkUPCgH2QfCJ70ElB6qPhmA3Gb6rGET3VIURvH7Llmp4tMqt2exv59IVROBgZ_jLFNZ0cey4U_nzvLuZPeKnoHHeUiVJkKWQHF9Kgotu02FApkJ-KzRP6x/s400/IMG_2317.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> Now grind the mixture to a smooth paste. Sieve the mixture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjRLSN6601ybU1UfZsJSYmO9G977D5-vanqtIfeWTQiRbVa9GKeLn-a1bp7zrlSsR6dW2Kmj82br__4v5fV3jyUAHq23DnzneOBA3toB6RRgW1mY7HJGOoU7wywplN0NQmC-1Zwo7hiak/s1600/IMG_2318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjRLSN6601ybU1UfZsJSYmO9G977D5-vanqtIfeWTQiRbVa9GKeLn-a1bp7zrlSsR6dW2Kmj82br__4v5fV3jyUAHq23DnzneOBA3toB6RRgW1mY7HJGOoU7wywplN0NQmC-1Zwo7hiak/s400/IMG_2318.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWM7GTHWAODPJQ1DMl59SNpZkHEq_16VTsxIMeEukkA8VPShBD8dVSBRfpZJeEVatlp1acom0IBvkhK0qekx_D4SqPr1faNIuGRW7aqddUhqRa6IctYEtYJzZwn0D2rLP-rfsj7we7tjG/s1600/IMG_2323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWM7GTHWAODPJQ1DMl59SNpZkHEq_16VTsxIMeEukkA8VPShBD8dVSBRfpZJeEVatlp1acom0IBvkhK0qekx_D4SqPr1faNIuGRW7aqddUhqRa6IctYEtYJzZwn0D2rLP-rfsj7we7tjG/s400/IMG_2323.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in pressure cooker. Add garlic and onions and saute for a minute. Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool. Now grind the mixture to a smooth paste. Sieve the mixture. Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Note:</b> You can add water once the mixture is sieved to your desired consistency.</span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com3tag:blogger.com,1999:blog-6922191719752275021.post-39331310138219411402013-12-17T21:03:00.000-08:002013-12-17T21:03:40.318-08:00Lehsuni Aloo Palak <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Potato curry is a regular at my place. You are out of veggies and got nothing to cook, Potatoes are saviour. Easy to cook and always tasty... So why not make it interesting. I added spinach and garlic and it was sooo good. You can have it with rotis, rice along with sambhar or with bread as a sandwich. So here goes the recipe... Happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_0Y1LJHE5OFCWd6rvj0aq-mclvTIIg2WaKtHZinAFPBrHDKGF4NnA0WULGw_fe9vwd2LPeAD_9LWSEMHFeHIsXwI_E80eKurhvmTxW31H01A8qsrLmav2Ws261MkyhuW50qcD8pe5NFv/s1600/IMG_2375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_0Y1LJHE5OFCWd6rvj0aq-mclvTIIg2WaKtHZinAFPBrHDKGF4NnA0WULGw_fe9vwd2LPeAD_9LWSEMHFeHIsXwI_E80eKurhvmTxW31H01A8qsrLmav2Ws261MkyhuW50qcD8pe5NFv/s400/IMG_2375.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serves - 2</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Potatoes - 250 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Spinach - 150 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic - 8 - 10 pods</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli flakes - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsOtTU078QblwArHhRiERPWKyNTMuNQ8bWmdR0rBN6Bb9mZH9MUjVSFz_ykzmXSfJgkxmO7iZMEN7OPxm_r5bjUKQerImjMZ9vRNl-wyiLS4QM5GQbMN36ezjc6YLr2CEsnQ0RWcvRfNB/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsOtTU078QblwArHhRiERPWKyNTMuNQ8bWmdR0rBN6Bb9mZH9MUjVSFz_ykzmXSfJgkxmO7iZMEN7OPxm_r5bjUKQerImjMZ9vRNl-wyiLS4QM5GQbMN36ezjc6YLr2CEsnQ0RWcvRfNB/s400/IMG_2366.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQHagnCt5R24v5imlRxptJMKhwNwUyKKrnpM_4ikddQnU4k5gRZI83mMrUNO3MK2P4Lgr6qQFrMhQ9ahshUL-IxcXuh03vVGY53dlh6Krafhv5iw4XSGQo2ld9Bia1GB7_ZE57nFX6YUu/s1600/IMG_2367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQHagnCt5R24v5imlRxptJMKhwNwUyKKrnpM_4ikddQnU4k5gRZI83mMrUNO3MK2P4Lgr6qQFrMhQ9ahshUL-IxcXuh03vVGY53dlh6Krafhv5iw4XSGQo2ld9Bia1GB7_ZE57nFX6YUu/s200/IMG_2367.JPG" width="200" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddJ2qi6wgJzRJCDfjn9P7d9n31ONRlqwWVF8yIHe6Bfc35ac_N3uO8eHmEaCbGjQgpgj2OIuOYwIYRNQq6sYDxN_nGVJdC4I7FkhoTFa7FD1bflSpcWOKlyHoASRDVMP-y4r1loaeczsl/s1600/IMG_2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddJ2qi6wgJzRJCDfjn9P7d9n31ONRlqwWVF8yIHe6Bfc35ac_N3uO8eHmEaCbGjQgpgj2OIuOYwIYRNQq6sYDxN_nGVJdC4I7FkhoTFa7FD1bflSpcWOKlyHoASRDVMP-y4r1loaeczsl/s200/IMG_2370.JPG" width="200" /></a></span><br />
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<span style="font-family: Verdana, sans-serif;">Add turmeric powder, chilli flakes and salt to taste and cook till done.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdpHKQT2CXjamI5KaBZ2NZoTC45iFFHPRrVjc55umVA0yu4zPeO-VohJ1OZnl-1CvnH4yoRpiiUkK2KutJehj0iJxef8QD_gFUYwN7iWMPlM4R6jWoexDt3QPzyJxizxE-WGj75oKM5j3/s1600/IMG_2368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdpHKQT2CXjamI5KaBZ2NZoTC45iFFHPRrVjc55umVA0yu4zPeO-VohJ1OZnl-1CvnH4yoRpiiUkK2KutJehj0iJxef8QD_gFUYwN7iWMPlM4R6jWoexDt3QPzyJxizxE-WGj75oKM5j3/s400/IMG_2368.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">In another kadhai, add remaining oil and add garlic. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIiMCyj7FEoo2amFOdL3dW6kf8_cQbdOhMYj0VubvECOcAeUD8BsYQUDrX4GFORXR2a9X_a9ODIKxqSTr2VsCVHs6YBqBhu3i4UcxAvdmSfVFJai5gXg-Pim88dLfPH2Zyf2lDUA3dAtn/s1600/IMG_2369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIiMCyj7FEoo2amFOdL3dW6kf8_cQbdOhMYj0VubvECOcAeUD8BsYQUDrX4GFORXR2a9X_a9ODIKxqSTr2VsCVHs6YBqBhu3i4UcxAvdmSfVFJai5gXg-Pim88dLfPH2Zyf2lDUA3dAtn/s400/IMG_2369.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> Now add chopped spinach. Cook it for a couple of minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzIFwJIiO38qR_xY4tJD8QrWtER2xE8mr0UwlPACWQl2JFUYl3ifUe6_PxYPV16bc6hFaBjRNcrHeLUc9hbtvrQnoIPn8-WjfiZobzCfjYm4GnGjefs3pvrR5ykYWjQM9QPlrrTT6aCmx/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzIFwJIiO38qR_xY4tJD8QrWtER2xE8mr0UwlPACWQl2JFUYl3ifUe6_PxYPV16bc6hFaBjRNcrHeLUc9hbtvrQnoIPn8-WjfiZobzCfjYm4GnGjefs3pvrR5ykYWjQM9QPlrrTT6aCmx/s400/IMG_2371.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add the potatoes to the spinach and mix well. Check seasoning and serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5_wNj7hou2l2KhmHStmVlYYqLGal03y3zSGYKb-gBb4LdMAWrwh9Ei8i695nWFrDVH_3U0rgjJaPkBIZc1uSy3BfrpD7ebJB37IAvpVRNBkXIF9Jekl1xo7EmLLjlT4TNAZWMA1yAnue/s1600/IMG_2374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5_wNj7hou2l2KhmHStmVlYYqLGal03y3zSGYKb-gBb4LdMAWrwh9Ei8i695nWFrDVH_3U0rgjJaPkBIZc1uSy3BfrpD7ebJB37IAvpVRNBkXIF9Jekl1xo7EmLLjlT4TNAZWMA1yAnue/s400/IMG_2374.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes. Add turmeric powder, chilli flakes and salt to taste and cook till done.</span><br />
<span style="font-family: Verdana, sans-serif;">In another kadhai, add remaining oil and add garlic. Now add chopped spinach. Cook it for a couple of minutes. Now add the potatoes to the spinach and mix well. Check seasoning and serve hot. Now wasn't that simple....</span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com1tag:blogger.com,1999:blog-6922191719752275021.post-24855534765746075482013-12-13T02:59:00.000-08:002013-12-13T02:59:29.152-08:00Sesame and Flaxseed Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I am just back from a long holiday from Chandigarh. Its winters and one thing that caught my attention is it is during winters they eat a lot of jaggery and sweets made of jaggery. It is cold even here, so thought of making gud (jaggery) laddoos. I was introduced to flaxseeds by my friend CK and I loved it from the beginning. So I thought of making Til(sesame) laddoo but gave a twist by adding flaxseeds to it. It is such a simple and easy recipe and you don't require many ingredients. So happy cooking....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcAXwKmr8NLCle7ykPol6uQhsoVH0aZaEEOn5yPj_9xqlCm3R6AgeS7UThnO9cE_MGCS6AelOFs88JKjPug_LnX0y_zvHxc4N3TRHqWJ_0egZNF6iRnRwI466ir3h2TTOuwWWxfhBDzmG/s1600/IMG_2393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcAXwKmr8NLCle7ykPol6uQhsoVH0aZaEEOn5yPj_9xqlCm3R6AgeS7UThnO9cE_MGCS6AelOFs88JKjPug_LnX0y_zvHxc4N3TRHqWJ_0egZNF6iRnRwI466ir3h2TTOuwWWxfhBDzmG/s400/IMG_2393.JPG" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Flaxseeds - 100 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Sesame seeds - 100 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Jaggery - 100 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="background-color: white; color: #222222; line-height: 19.1875px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FpNbq3A-Zrzr6PukhNBXOnZfRtyZDNMpJgNLOadYZG83pOPtRZMbRwhyphenhyphenbnl2zUeoW0Ztto6ohV7BXBPyR4dZ5CBGfRzfomkpzBGSbeYsehyo0g83hnsF9n_2FFULTZGGaMBgFiPpAuu5/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FpNbq3A-Zrzr6PukhNBXOnZfRtyZDNMpJgNLOadYZG83pOPtRZMbRwhyphenhyphenbnl2zUeoW0Ztto6ohV7BXBPyR4dZ5CBGfRzfomkpzBGSbeYsehyo0g83hnsF9n_2FFULTZGGaMBgFiPpAuu5/s400/IMG_2376.JPG" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfj4sL9P89s_H7rUcHaHfUtDHxeXTtCm9UiQs5T8Jlzx8JMTfGhMSTEA2k9VsUzwErYcUKrIGmLK32tFv0Jlx6p9gt7Z4IkDDD_xs3R61iJtF2vmTRYt7KeOPwAJVMkx-nXMpi90TxkFS/s1600/IMG_2378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfj4sL9P89s_H7rUcHaHfUtDHxeXTtCm9UiQs5T8Jlzx8JMTfGhMSTEA2k9VsUzwErYcUKrIGmLK32tFv0Jlx6p9gt7Z4IkDDD_xs3R61iJtF2vmTRYt7KeOPwAJVMkx-nXMpi90TxkFS/s400/IMG_2378.JPG" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Roast the sesame seeds till they are light golden in color. Cool and keep aside.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Grind sesame and flaxseeds to a coarse powder and keep aside.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">Take off the flame and let it cool down a bit. When it is still warm g</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 19.1875px;">rease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.</span><br />
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<span style="background-color: white; color: #222222; line-height: 19.1875px;"><span style="font-family: Verdana, sans-serif;">Roast the sesame seeds till they are light golden in color. Cool and keep aside. Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222; line-height: 19.1875px;">Grind sesame and flaxseeds to a coarse powder and keep aside. </span><span style="background-color: white; color: #222222; line-height: 19.1875px;">Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises. </span><span style="background-color: white; color: #222222; line-height: 19.1875px;">Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery. Take off the flame and let it cool down a bit. When it is still warm g</span><span style="background-color: white; color: #222222; line-height: 19.1875px;">rease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.</span></span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com1tag:blogger.com,1999:blog-6922191719752275021.post-7187810567660084362013-12-10T08:15:00.002-08:002013-12-10T08:15:36.509-08:00Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Its winters and this is an apt snack for the cold weather. In Hyderabad, where I used to stay you can find many stalls selling piping hot Chilli Bhajji's we call it mirapakaya bhajji. Vendors usually serve it with coconut chutney with onion sprinkled all over the bhajji. I just miss them. So I thought of making them but with potato stuffing and it was delicious. Here is the recipe... happy cooking....</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
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<span style="font-family: Verdana, sans-serif;">Green Chillies - 6 (big ones that are used for bhajjis, here in Maharashtra they call it Bhavnagari Mirchi. In Andhra we call it bhajji mirapakaya)</span><br />
<span style="font-family: Verdana, sans-serif;">For the batter:</span><br />
<span style="font-family: Verdana, sans-serif;">Besan – 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Rice flour – 3 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ajwain – 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder – a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda – a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<b><span style="font-family: Verdana, sans-serif;">For the stuffing</span></b><br />
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<span style="font-family: Verdana, sans-serif;">Boiled & mashed potato – 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Chopped onion – ¼ cup</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder – ½ tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chopped coriander leaves – 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - ¼ tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Carrom seeds/Ajwain/omam - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam masala – a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Method:</span></b><br />
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<span style="font-family: Verdana, sans-serif;">Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KIEQgygHeJazM2oW6P5xwf_iA3lbibejEwoG_0VVl19Myee-7tZNw0l9cE9WNojHd-Cir_Wiz9k4KppgOmSS3AB-LaOsMDzZXmxsvI9Ce0G5tufKb28sOTAK-8Y1bjdAj916mi3YZwTl/s1600/IMG_2240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KIEQgygHeJazM2oW6P5xwf_iA3lbibejEwoG_0VVl19Myee-7tZNw0l9cE9WNojHd-Cir_Wiz9k4KppgOmSS3AB-LaOsMDzZXmxsvI9Ce0G5tufKb28sOTAK-8Y1bjdAj916mi3YZwTl/s400/IMG_2240.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa0BAGh1Cq9bTGOvga4qkd3fyuUb8uvRXsXmEye4V30efjmI7gm4gU9C8dS7XwyMhYqsn3RpFd12t0kDvvQC8kNJI2zuMS3u5eX9otSXRgOXSc_GyzZhISL_utgyYRuKdLdcdiAQs0Za1/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa0BAGh1Cq9bTGOvga4qkd3fyuUb8uvRXsXmEye4V30efjmI7gm4gU9C8dS7XwyMhYqsn3RpFd12t0kDvvQC8kNJI2zuMS3u5eX9otSXRgOXSc_GyzZhISL_utgyYRuKdLdcdiAQs0Za1/s400/IMG_2247.JPG" width="400" /></a></div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve. </span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is off to <a href="http://www.jcookingodyssey.com/2013/03/potluck-party-cyber-style-fun-and.html" style="color: #d3ad7c; text-decoration: none;" target="_blank">Jagruti's PPCS</a>, Hope you enjoy making this as much as I did :-) Good Luck...</span></div>
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<img height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzWQ-IY0L0xGsbZ9FgTsDS3XoOAnlWlZXTVkc3Uaa89apiPuEthgTWwow6u_WSrYgZ7cBEESgI_Zun_H1dlWxjzqqIO8GLuE077UW25mJ3qzHQDBcmCpurCN11Iy5_M4EJEW3OQqFhQo/s200/potluck+party.png" width="200" /></div>
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com3tag:blogger.com,1999:blog-6922191719752275021.post-80262724947756161962013-11-28T09:55:00.002-08:002013-11-28T16:59:00.172-08:00Mango Pudding(veg version)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">It is 28th of the month and i was eager to post the recipe for PPCS... <span style="background-color: white; line-height: 18.18181800842285px;">On 10th of every month we post our recipes and on 28th of the same month we cook and post recipe of another member. I posted <a href="http://cookingwithpoorni.blogspot.in/2013/11/palak-paneer-bhurji.html#.Upd78cQW22E" target="_blank">Palak Paneer Bhurji </a>this month.</span></span><br />
<span style="font-family: Verdana, sans-serif;">I was so happy that i got to make and post the recipe of someone that i follow and love her blog. It is Manula Kanted of <a href="http://desifiesta.blogspot.in/2013/11/mango-pudding-veg-version.html" target="_blank">Desi Fiesta</a>. I got the opportunity to make Mango Pudding(veg version) and it was amazing... I made this dish exactly the same way as was mentioned in her blog as i was agar agar for the first time... so lets not waste any time and get into the recipe. Happy Cooking...</span><br />
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<span style="font-family: Verdana, sans-serif;">Recipe Source: <a href="http://desifiesta.blogspot.in/2013/11/mango-pudding-veg-version.html" target="_blank">Desi Fiesta</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: white; line-height: 16.363636016845703px;">Ingredients</b><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;"><br />Mango custard pd - 2 tbsp</span><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;">Milk - 1 1/4 cup</span><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;">Sugar- 1/4 cup</span><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;">Agar Agar (china grass) flakes / agar agar pd- 2 tbsp</span><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;">Mango puree - 1/2 cup (i used canned pulp)</span><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white;">Water - 1/4 cup</span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Pistachios for garnish</span></span><br />
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfu7vn2gjcn2LvaaNiMQetQFNXVu5YFdirvGCT5ytEz_zQCgfcsIbhaSySOx2Ddea1KUWCVodYfjDMUH3WMJZdNsKVAbmyek_ldBo2pTxoCagzVv66tc4w_ECxouA-DQgZ21ZnNo4O4EI/s1600/IMG_2491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfu7vn2gjcn2LvaaNiMQetQFNXVu5YFdirvGCT5ytEz_zQCgfcsIbhaSySOx2Ddea1KUWCVodYfjDMUH3WMJZdNsKVAbmyek_ldBo2pTxoCagzVv66tc4w_ECxouA-DQgZ21ZnNo4O4EI/s1600/IMG_2491.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNq9mSBMu7UshseDCff-W61dhmeogWB4IlpVcIQauirruzvt3XGQdNF5E5gX6VnzbWFzrDQ50I2AKHexWTH76Pz8Ct1UktP9WH6p_Hr5w19FNo8CjXqDpdmGIlrLsz0CwX6iLMcuDZ0eda/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNq9mSBMu7UshseDCff-W61dhmeogWB4IlpVcIQauirruzvt3XGQdNF5E5gX6VnzbWFzrDQ50I2AKHexWTH76Pz8Ct1UktP9WH6p_Hr5w19FNo8CjXqDpdmGIlrLsz0CwX6iLMcuDZ0eda/s1600/IMG_2492.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wli0KAWPvJWNxTJ-r7tdmdNS2yGvLgbcHCUT8qfYaoFYxYsy-001NAT6sDlvKbCPtDDnM27x2OUht4sD1hWJQ7_d8TBYRAVn_jBfzfQEZ2Do13MMBizfrd0gUOHhL5XEmAIOYX_km6ww/s1600/IMG_2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wli0KAWPvJWNxTJ-r7tdmdNS2yGvLgbcHCUT8qfYaoFYxYsy-001NAT6sDlvKbCPtDDnM27x2OUht4sD1hWJQ7_d8TBYRAVn_jBfzfQEZ2Do13MMBizfrd0gUOHhL5XEmAIOYX_km6ww/s1600/IMG_2493.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a sauce pan heat rest of the milk and let it boil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYVebX0xqPPAEvN-iGi1t2vakOOMH6YmEFJET2QqpYWms1eby6FqtkdaHkynCVjwhkFv3L6RtAP5mPoHj4Bkazp7H_qqEqxYaRr_eyKaaOSZWuRSvtuBS9bug_lIwnUXRyOrWEXYYs0my/s1600/IMG_2494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYVebX0xqPPAEvN-iGi1t2vakOOMH6YmEFJET2QqpYWms1eby6FqtkdaHkynCVjwhkFv3L6RtAP5mPoHj4Bkazp7H_qqEqxYaRr_eyKaaOSZWuRSvtuBS9bug_lIwnUXRyOrWEXYYs0my/s1600/IMG_2494.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After it boil's add sugar, custard pd mixture and mix well .</span></div>
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<span style="font-family: Verdana, sans-serif;">After a boil add agar agar mixture and and mix well till it is well combined .</span></div>
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<span style="font-family: Verdana, sans-serif;">Turn off the flame and let it cool down a bit .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIyG9pCpzaw8naeFTr54UKorVqncHeZ_OEYeyVXIs-8aQkhnXrZVjdeaJBpkMCnU8mA3EgLgJM5kYPxz9j_96Qnpb16uRBEY9INJU-fUXfmThTKzhi98DiabU3TGzIOTRpOI26zlNxU15/s1600/IMG_2495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIyG9pCpzaw8naeFTr54UKorVqncHeZ_OEYeyVXIs-8aQkhnXrZVjdeaJBpkMCnU8mA3EgLgJM5kYPxz9j_96Qnpb16uRBEY9INJU-fUXfmThTKzhi98DiabU3TGzIOTRpOI26zlNxU15/s1600/IMG_2495.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When it is lukewarm add the mango puree to it and mix them well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .</span><span style="font-family: Verdana, sans-serif;">Agar Agar sets in room temperature however if you wish you can refrigerate it. </span><span style="font-family: Verdana, sans-serif;">Garnish it with pistachios and serve them chilled.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ldHDH9zpREofGkMWStMATP3KLCUPIhooAculPB1_5KY7LQuMj2piceckY447QipzKzZaZkS6U8nYGIzYxrQfLfHZFxbsB3PgC1pDJmW-68NrX4SED0SF0NfjFzmJBz9sgmvJAiFC69lr/s1600/IMG_2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ldHDH9zpREofGkMWStMATP3KLCUPIhooAculPB1_5KY7LQuMj2piceckY447QipzKzZaZkS6U8nYGIzYxrQfLfHZFxbsB3PgC1pDJmW-68NrX4SED0SF0NfjFzmJBz9sgmvJAiFC69lr/s1600/IMG_2499.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .</span></div>
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<span style="font-family: Verdana, sans-serif;">In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a sauce pan heat rest of the milk and let it boil.</span></div>
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<span style="font-family: Verdana, sans-serif;">After it boil's add sugar, custard pd mixture and mix well .</span></div>
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<span style="font-family: Verdana, sans-serif;">After a boil add agar agar mixture and and mix well till it is well combined .</span></div>
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<span style="font-family: Verdana, sans-serif;">Turn off the flame and let it cool down a bit .</span></div>
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<span style="font-family: Verdana, sans-serif;">When it is lukewarm add the mango puree to it and mix them well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .</span><span style="font-family: Verdana, sans-serif;">Agar Agar sets in room temperature however if you wish you can refrigerate it. </span><span style="font-family: Verdana, sans-serif;">Garnish it with pistachios and serve them chilled.</span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe off to <a href="http://www.jcookingodyssey.com/" target="_blank">PPCS</a></span></div>
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<img src="http://cutchikitchen.com/images/053fb6bf14f90e43300cce91ac480b9e_gp0z_amn5.png" /><br />
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sending this recipe for WTML event @ <a href="http://sahasravantalu.blogspot.in/" target="_blank">Sahasra recipes</a> & <a href="http://gayathriscookspot.blogspot.in/2013/11/winner-of-wtml-october-and-announcement.html" target="_blank">Gayathri's Cook spot</a></div>
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Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com3tag:blogger.com,1999:blog-6922191719752275021.post-46222444655577061772013-11-26T03:47:00.000-08:002013-11-28T17:02:13.455-08:00Litti Choka<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Litti is both a snack and a main course dish found in India's Bihar state; it consists of balls of wheat and sattu (powdered gram or lentil) formed into balls with spices. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan chokha which is similar to baigan bharta, alu chokha (a bihari version of potato mash). The litti are traditionally baked over a cow-dung fire, but in the modern day, roasting over coal or deep frying in a kadhai of hot oil may suffice. </span><br />
<span style="font-family: Verdana, sans-serif;">I always wanted to make this but never made it. But for this month's <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html" target="_blank">SNC</a>, Litti Choka was announced by <a href="http://uk-rasoi.blogspot.co.uk/2013/11/litti-chokha-step-by-step-recipe-and.html" target="_blank">Nupur</a> for the southern team. I was determined to make this. And it was awesome. For the Choka, I made Aloo-Baigan Choka. I baked the littis and they turned out very well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa520rSHnqZR2gNqxjWPpkxiaR-P6eJxpKPED1p633RYxQHhICRYWSISUDAePsBtMRs25LpfqNLsafexiGHa-5KynbCkB2iHiTQYIbBMMbEz9JaB6DGOFs5bKsQW-p3V99OKPgcQDX99A/s1600/IMG_2428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa520rSHnqZR2gNqxjWPpkxiaR-P6eJxpKPED1p633RYxQHhICRYWSISUDAePsBtMRs25LpfqNLsafexiGHa-5KynbCkB2iHiTQYIbBMMbEz9JaB6DGOFs5bKsQW-p3V99OKPgcQDX99A/s400/IMG_2428.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO8cpvtSFKYO6IftM3Cr-LbNphoLexI8MUggI1LfErSsJfBRTI3khPLppJcMAFrvXfNFaDMFiGASxPfRqzduuRVziy2fEl646m6ol0kcEcoK80qrpoglF8UlZxxgthsWK3K33x9obHvT1/s1600/IMG_2426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO8cpvtSFKYO6IftM3Cr-LbNphoLexI8MUggI1LfErSsJfBRTI3khPLppJcMAFrvXfNFaDMFiGASxPfRqzduuRVziy2fEl646m6ol0kcEcoK80qrpoglF8UlZxxgthsWK3K33x9obHvT1/s400/IMG_2426.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Recipe Source : <a href="http://uk-rasoi.blogspot.co.uk/2013/11/litti-chokha-step-by-step-recipe-and.html" target="_blank">Nupur's UK Rasoi</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Litti:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Wheat flour - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Ajwain/Carom seeds - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Warm water - 1 cup(as required)</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee for serving</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Stuffing/Pitthi:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Sattu - 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Grated ginger - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander leaves - 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Green chillies - 2 </span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Ajwain/carom seeds - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard oil - 1 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Pickle spice - 1 tbsp(i used lemon pickle)</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste</span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;"><b>To make Chokha:</b> </span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Potatoes - 4-6(boiled and peeled)</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Brinjal /eggplant - 1 medium(i used long one)</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Garlic - 5-6 large cloves</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Onion - 1 large</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Tomatoes - 2 medium</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Green chillies - 2-4</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Green coriander leaves - 2 tbsp</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Salt to taste</span></span></div>
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<span style="background-color: white; line-height: 1.15;"><span style="font-family: Verdana, sans-serif;">Mustard oil - 1-2 tsp</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Method:</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxmzB5_KKdRP_PEacHIl8DZt1G281MPnlVI4toIeWvEfmr5YOUnbF9fE3dcRRh__fqJogc-1a35SpkanBGkwOkm0-9wfTOzJsCmt1o2LpPRYNon-hXFfcRf9XxC8XEreZPAWYjiTXaO-4/s1600/IMG_2413.JPG" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxmzB5_KKdRP_PEacHIl8DZt1G281MPnlVI4toIeWvEfmr5YOUnbF9fE3dcRRh__fqJogc-1a35SpkanBGkwOkm0-9wfTOzJsCmt1o2LpPRYNon-hXFfcRf9XxC8XEreZPAWYjiTXaO-4/s320/IMG_2413.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yMZgg1UDsQUnattfWXrB-lecs_8hnwBr31aG3KPwRDJICG3L-dZV4Qjny5nD0AH8Yh-FX2KBUlh9XJSKZ2jpgCRIiPrMTR1fVQPLrAgBcYSgGD5aLsOU8MeGUJ0qBwzel3fy-KfXLnjM/s1600/IMG_2414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yMZgg1UDsQUnattfWXrB-lecs_8hnwBr31aG3KPwRDJICG3L-dZV4Qjny5nD0AH8Yh-FX2KBUlh9XJSKZ2jpgCRIiPrMTR1fVQPLrAgBcYSgGD5aLsOU8MeGUJ0qBwzel3fy-KfXLnjM/s320/IMG_2414.JPG" width="320" /></a><br />
<br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 20px;">Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g3BX8YZIpntJwuNqvzNsWXRR-N61wp8FiYm1BIMjS8vRgZO62TwdnWkmCJza-PRLc_izhQnEz_n5R8VcMdThTVuVO5UC89vT_4UsRANtJZDLmri1_Atm0J6WPHbDQ3jeHG8ptJ_dEVtR/s1600/IMG_2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g3BX8YZIpntJwuNqvzNsWXRR-N61wp8FiYm1BIMjS8vRgZO62TwdnWkmCJza-PRLc_izhQnEz_n5R8VcMdThTVuVO5UC89vT_4UsRANtJZDLmri1_Atm0J6WPHbDQ3jeHG8ptJ_dEVtR/s320/IMG_2416.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFICfmRdnJqK43uTOqIsGmmWA3-kfcocewzmNdIDhtmAIVYiCiwNPvQ6-NT89ttgZKkATdFK8N02AG-VyqzMwjMvHuDMNkRD2WzxWFjsD5q-QIuQQeGbFZdZngI_XWEQ1C94TuUUrepkLT/s1600/IMG_2417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFICfmRdnJqK43uTOqIsGmmWA3-kfcocewzmNdIDhtmAIVYiCiwNPvQ6-NT89ttgZKkATdFK8N02AG-VyqzMwjMvHuDMNkRD2WzxWFjsD5q-QIuQQeGbFZdZngI_XWEQ1C94TuUUrepkLT/s320/IMG_2417.JPG" width="320" /></a><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 17px;">Take out Sattu in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 17px;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDwSnOooInfS11QRPZNYMqZ7J03vWPHsmAmyxjlQxyLG4TApV8vRD9jodqsZoGG21-L9eqgpZxhBOo80U1ibPgs-Jad2JY4COd_kBK-upsLMbpwVzFlbcvhOmGp0Ggmclx9th9Gv_vfqL/s1600/November.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDwSnOooInfS11QRPZNYMqZ7J03vWPHsmAmyxjlQxyLG4TApV8vRD9jodqsZoGG21-L9eqgpZxhBOo80U1ibPgs-Jad2JY4COd_kBK-upsLMbpwVzFlbcvhOmGp0Ggmclx9th9Gv_vfqL/s640/November.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; line-height: 17px;">Break off medium sized pieces from the dough. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it. </span><br />
<span style="font-family: Verdana, sans-serif; line-height: 17px; vertical-align: baseline;"><br /></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 17px;"></span><span style="font-family: Verdana, sans-serif; line-height: 17px; vertical-align: baseline;">Place 1- 2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4UrIrSjwoiJlccSjSKq-mXcy81e1zUkWfU9Cvcfh8XNw8vt5V5pPF2dke2lYuYf9SMEd2EMN05d0m4Ij1bBQj-Evk-O-jJWEAPDqGyp5RmiFdQeEG96njJ1PdYPqxToAF_x3l2U6cmIK/s1600/IMG_2423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4UrIrSjwoiJlccSjSKq-mXcy81e1zUkWfU9Cvcfh8XNw8vt5V5pPF2dke2lYuYf9SMEd2EMN05d0m4Ij1bBQj-Evk-O-jJWEAPDqGyp5RmiFdQeEG96njJ1PdYPqxToAF_x3l2U6cmIK/s320/IMG_2423.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 17px;">Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 17px;">Now roast garlic,brinjal and tomatoes on a tawa for about 15 - 18 minutes on medium flame</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-GkwZtjXSbmUYfKotuJdJMxIhTv2E-PpC3GHdAIo2xGau4mr7XOy9Jsp1Q0t8Wa1JWaRGB0jtfDpN9vXy3WbSW0W539_fzRGjUqe2YKNB-xz-sPTZj2JvWPZd12c10WqRxucaaBBxjO/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-GkwZtjXSbmUYfKotuJdJMxIhTv2E-PpC3GHdAIo2xGau4mr7XOy9Jsp1Q0t8Wa1JWaRGB0jtfDpN9vXy3WbSW0W539_fzRGjUqe2YKNB-xz-sPTZj2JvWPZd12c10WqRxucaaBBxjO/s320/IMG_2424.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 1.15;">Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly. </span><br />
<span style="font-family: Verdana, sans-serif; line-height: 17px; vertical-align: baseline;">Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Dough for Litti:</b></span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white;">
<span style="font-family: Verdana, sans-serif;"></span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 20px;">Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 20px;"><br /></span></span></div>
<span style="font-family: Verdana, sans-serif;">
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<span style="line-height: 20px;"><b>Stuffing/Pitti:</b></span></div>
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<span style="line-height: 20px;"><br /></span></div>
<div>
<span style="line-height: 17px;">Take out Sattu in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.</span></div>
<div>
<span style="line-height: 17px;"><br /></span></div>
<div>
<span style="background-color: transparent; line-height: 17px; vertical-align: baseline;">Break off medium sized pieces from the dough. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it. </span><br />
<span style="background-color: transparent; line-height: 17px; vertical-align: baseline;"><br /></span><span style="line-height: 17px;"></span><span style="background-color: transparent; line-height: 17px; vertical-align: baseline;">Place 1- 2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit.</span></div>
<div>
<span style="background-color: transparent; line-height: 17px; vertical-align: baseline;"><br /></span></div>
<div>
<span style="background-color: transparent; line-height: 17px; vertical-align: baseline;">Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done. </span></div>
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<b>For the Choka:</b></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Litti is served with Choka. It can be either with potatoes or brinjal/eggplant. But i made it with both. It turned out yummm. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17px; vertical-align: baseline;">Peel the boiled potatoes and mash them coarsely with hands or masher. Keep aside. </span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px; vertical-align: baseline;">Now roast garlic,brinjal and tomatoes on a tawa for about 15 - 18 minutes on medium flame.</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 1.15;">Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly. </span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px; vertical-align: baseline;">Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.</span></span><br />
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><b>To serve:</b></span></span><br />
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">Traditionally litti is dipped in ghee and is served with choka and green chutney. But i preferred it to be served with just a drizzle of ghee and choka.</span></span><br />
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><img src="http://1.bp.blogspot.com/-1avxJuoOgkk/UJgOqbC5t_I/AAAAAAAAI5M/97WHngSoVhI/s200/southern-logo.png" /></span><br />
<span style="background-color: white; line-height: 17px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #660000; font-family: Verdana, sans-serif; font-size: 15px; line-height: 17px; vertical-align: baseline;"><br /></span><br />
<span style="background-color: white; color: #660000; font-family: Verdana, sans-serif; font-size: 15px; line-height: 17px; vertical-align: baseline;"><span style="color: black; font-family: 'Times New Roman'; font-size: small; line-height: normal;">sending this recipe for WTML event </span><span style="color: black; font-family: 'Times New Roman'; font-size: small; line-height: normal;">@ </span><a href="http://sahasravantalu.blogspot.in/" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;" target="_blank">Sahasra recipes</a><span style="color: black; font-family: 'Times New Roman'; font-size: small; line-height: normal;"> & </span><a href="http://gayathriscookspot.blogspot.in/2013/11/winner-of-wtml-october-and-announcement.html" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;" target="_blank">Gayathri's Cook spot</a></span></div>
Anonymoushttp://www.blogger.com/profile/10516732840272569559noreply@blogger.com11tag:blogger.com,1999:blog-6922191719752275021.post-35194124211591045612013-11-23T20:48:00.001-08:002013-11-28T16:59:31.468-08:00Green Peas Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">It is winters and I love to start my dinners with soups during winters. So started trying soups with different veggies instead of the same old <a href="http://cookingwithpoorni.blogspot.in/2013/07/tomato-soup.html#.UpF_GsTI3eY" target="_blank">Tomato soup</a>. In winters you get beautiful and wide range of vegetables. One of which is green peas. So I thought of making some green peas soup with very few ingredients. The result was creamy and yummm tasting soup. So here is the recipe.... n... happy cooking...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZUS0DNz0nxk-2e7-vNHIilCbyH5Xvp7t4eY2jAdXs6OvF_ZltU_aOlPPHg0owEmIeIJWtGTI7CrUq4LuUNfn9RcMkHAtw0LI2qbczC4FHFns3gLpMo83yRS3E0PO4EDTl6JT7E0SCJy6/s1600/IMG_2408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZUS0DNz0nxk-2e7-vNHIilCbyH5Xvp7t4eY2jAdXs6OvF_ZltU_aOlPPHg0owEmIeIJWtGTI7CrUq4LuUNfn9RcMkHAtw0LI2qbczC4FHFns3gLpMo83yRS3E0PO4EDTl6JT7E0SCJy6/s400/IMG_2408.JPG" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Green peas - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Potato - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic - 3 cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Black pepper powder - 1 tsp( you can increase it according to your taste)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - about 1 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Method:</span><br />
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<span style="font-family: Verdana, sans-serif;">In a pan/kadhai heat oil. Add garlic and saute for a minute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GsZcW71cRCdgS5a2V_R9YLPEKGRA2lu8HJngOx-coR-sX6XYDWdcArutNIu_PZ9JNpxpVjfuLVyLlsRE7HfiqRiHwF1NJcEdOWtIRLfJSW5HT-SJuB9MhjkFnU-RIZHwLLk4T7Kq5fgO/s1600/IMG_2405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GsZcW71cRCdgS5a2V_R9YLPEKGRA2lu8HJngOx-coR-sX6XYDWdcArutNIu_PZ9JNpxpVjfuLVyLlsRE7HfiqRiHwF1NJcEdOWtIRLfJSW5HT-SJuB9MhjkFnU-RIZHwLLk4T7Kq5fgO/s400/IMG_2405.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add peas, peeled and chopped potatoes and water. Add salt and pepper powder to taste. Close the lid and cook until potatoes are cooked.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgjt7z_TxNr8Wxt9PA0gHgyNzrdPSVwKG-bSUGYAlmTam8u6E2kxjUkZfUumKjJH_i0TogaYVqCIKLN3uqOP6rzcLdHL5zGB5StMPsRpf-NDbFRKX_6UUn8STEj_rzXFojhi8DXBGBy6K/s1600/IMG_2406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgjt7z_TxNr8Wxt9PA0gHgyNzrdPSVwKG-bSUGYAlmTam8u6E2kxjUkZfUumKjJH_i0TogaYVqCIKLN3uqOP6rzcLdHL5zGB5StMPsRpf-NDbFRKX_6UUn8STEj_rzXFojhi8DXBGBy6K/s400/IMG_2406.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Once done, let it cool down a bit. Puree this mixture with a hand blender(you can use mixer grinder as well).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj-HD1zA3A1q7JME52r1fvK6AFfsXRllEdYbEoYPJVCdBQEPgVfwem5xHdGI4M71PEqJvPljLEGOjW_p9Nm0tHq1vWeveHcXErS3bu5UnkNFsyHsG_eTfKw8KD5urHErtVJV5H7fA61Js/s1600/IMG_2407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj-HD1zA3A1q7JME52r1fvK6AFfsXRllEdYbEoYPJVCdBQEPgVfwem5xHdGI4M71PEqJvPljLEGOjW_p9Nm0tHq1vWeveHcXErS3bu5UnkNFsyHsG_eTfKw8KD5urHErtVJV5H7fA61Js/s400/IMG_2407.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sieve this mixture and add water as required. Bring it to boil, and serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoxlhmxpnDviSNiPVfudmw3zdreHnTBMelY-oFCWyqSAfkuKeXpEiR4RusGNo2bI7PL8MN3A9sec-c4bsYqGM8gITY4LAyomKzTM_Gg4Ldz20M4dkxvnu0cvGrAJBOXhlpmsPJdI7plsj/s1600/IMG_2410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoxlhmxpnDviSNiPVfudmw3zdreHnTBMelY-oFCWyqSAfkuKeXpEiR4RusGNo2bI7PL8MN3A9sec-c4bsYqGM8gITY4LAyomKzTM_Gg4Ldz20M4dkxvnu0cvGrAJBOXhlpmsPJdI7plsj/s400/IMG_2410.JPG" width="367" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a pan/kadhai heat oil. Add garlic and saute for a minute. Now add peas, peeled and chopped potatoes and water. Add salt and pepper powder to taste. Close the lid and cook until potatoes are cooked. Once done, let it cool down a bit. Puree this mixture with a hand blender(you can use mixer grinder as well). Sieve this mixture and add water as required. Bring it to boil, and serve hot.</span><br />
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sending this recipe for WTML event @ <a href="http://sahasravantalu.blogspot.in/" target="_blank">Sahasra recipes</a> & <a href="http://gayathriscookspot.blogspot.in/2013/11/winner-of-wtml-october-and-announcement.html" target="_blank">Gayathri's Cook spot</a></div>
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