tag:blogger.com,1999:blog-56625745449122554332024-03-20T08:55:22.726+02:00Vegetarian ZestProgressive Home Style CookingUnknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5662574544912255433.post-8636762450695934042011-10-20T17:00:00.000+02:002017-03-23T12:06:48.043+02:00Smoked Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia";">I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.</span></div>
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<span style="font-family: "georgia";">Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made. The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.</span><br />
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<span style="font-family: "georgia";">This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani. </span></div>
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<span style="font-family: "georgia";">The only change/ addition that I made was the use of charcoal smoke and that’s the secret of the restaurant style biryani. The smoke makes a huge difference and gives this intriguing flavor to any dish. You can even smoke your Indian curries to take them to the next level!</span></div>
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<span style="font-family: "georgia";">You'll need to plan ahead to make this biryani. It’s always easy when you have all the ingredients in a row and ready to be tossed. Cut the vegetables diagonally, keep the biryani paste ready, soak your basmati rice for at least ½ hr and heat the charcoal piece. But I promise it's well worth the effort.</span></div>
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<b>Core Ingredients (Serves 4)</b></div>
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<span style="font-family: "georgia";">2 cups basmati rice (soaked in water for ½ hr)</span></div>
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<span style="font-family: "georgia";">2 cups thinly sliced onions</span></div>
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<span style="font-family: "georgia";">2 cups mixed vegetables</span></div>
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<span style="font-family: "georgia";">1 cup paneer (cottage cheese) cubes</span></div>
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<span style="font-family: "georgia";">7-8 cashew nuts </span></div>
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<span style="font-family: "georgia";">½ cup whole milk yoghurt </span></div>
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<span style="font-family: "georgia";">1 tsp red chili powder</span></div>
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<span style="font-family: "georgia";">1 tsp Turmeric powder </span></div>
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<span style="font-family: "georgia";">1 tbsp ghee</span></div>
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<span style="font-family: "georgia";">1 tbsp vegetable oil</span></div>
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<span style="font-family: "georgia";">Salt to taste</span></div>
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<b>Whole Spices </b></div>
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<span style="font-family: "georgia";">2 Cardamom pods</span></div>
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<span style="font-family: "georgia";">1 inch Cinnamon stick </span></div>
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<span style="font-family: "georgia";"> 3 Cloves </span></div>
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<span style="font-family: "georgia";">1 Bay leaf</span></div>
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<b>Grind to a wet paste</b></div>
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<span style="font-family: "georgia";">5 Garlic cloves</span></div>
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<span style="font-family: "georgia";">1 cup Mint leaves (Chopped)</span></div>
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<span style="font-family: "georgia";">1 cup coriander leaves (Chopped)</span></div>
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<span style="font-family: "georgia";">1/2 inch Ginger piece</span></div>
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<span style="font-family: "georgia";">4 Green chilies</span></div>
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<span style="font-family: "georgia";">1 tsp Poppy seeds (soaked in warm water for ½ hr)</span></div>
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<span style="font-family: "georgia";">½ cup onion </span></div>
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<span style="font-family: "georgia";"> Cook the presoaked rice with 1 tsp of oil till just done. Each grain of the cooked rice should be separate. Allow it cool.</span><br />
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<span style="font-family: "georgia";">Make a wet coarse paste of all the ingredients mentioned above using very little water. </span><br />
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<span style="font-family: "georgia";">On a high heat, pour the ghee in a heavy bottom pot and fry the cashew nuts, remove and set aside. Add the whole spices to the pot and cook for ½ minute. </span><br />
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<span style="font-family: "georgia";">Add the wet paste to the pot once you smell the fragrance of the whole spices.</span><br />
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<span style="font-family: "georgia";">Cook the paste till the water is evaporated and the raw smell goes away. At this point, you will see the ghee appearing on the sides.</span></div>
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<span style="font-family: "georgia";">Add the sliced onions to the pot, fry until they are done. </span></div>
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<span style="font-family: "georgia";">Turn the heat to low. Add red chili powder and turmeric powder. Mix well.</span></div>
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<span style="font-family: "georgia";"> Add the yogurt, the vegetables, salt and cook for few minutes till the veggies are half done.</span></div>
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<span style="font-family: "georgia";">Add paneer cubes. Give a good stir and cover the pot with a lid.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSIxM_6cwZAzojyz-p-SV9b0YzJm6NRctWce8NbgU3JhCX2tl1MBRW8nij1PQ7pg223A_N4kco-bmOTrIKh61FGKw2_JjuqdTpmVFaJOVedaLI9_gSVQ1rBgHxfdf5YurfBNUn_xtSGA/s1600/Picture+1025.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSIxM_6cwZAzojyz-p-SV9b0YzJm6NRctWce8NbgU3JhCX2tl1MBRW8nij1PQ7pg223A_N4kco-bmOTrIKh61FGKw2_JjuqdTpmVFaJOVedaLI9_gSVQ1rBgHxfdf5YurfBNUn_xtSGA/s640/Picture+1025.jpg" width="640" /></a></div>
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<span style="font-family: "georgia";">Once the veggies are done, add the rice and give a good stir. Cook further on low heat for 10 minutes keeping the lid on.</span><br />
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<span style="font-family: "georgia";">Once the biryani is all done, heat charcoal till it’s red. Put it in a small bowl, and place it over the biryani.</span><br />
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<span style="font-family: "georgia";">Pour a little ghee over the hot coal. The coal will now give out smoke that will flavor the biryani.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCT1hFRoHzxO2DJCQ8PB-hroq1NuKSaDZYLFsduiVR3hLKyN76fPaajiImOYhta-jrg0I0I2sXcV0hawqfKR_2-TPwU4vCpaN2TrGm68RJvTYQsicvMPNDBTkmpTrkGafYZrgqG4qOM0/s1600/Picture+1035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCT1hFRoHzxO2DJCQ8PB-hroq1NuKSaDZYLFsduiVR3hLKyN76fPaajiImOYhta-jrg0I0I2sXcV0hawqfKR_2-TPwU4vCpaN2TrGm68RJvTYQsicvMPNDBTkmpTrkGafYZrgqG4qOM0/s640/Picture+1035.jpg" width="640" /></a></div>
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<span style="font-family: "georgia";">Cover the pot to shut the smoke in. Let it sit for a few minutes so that the smoke infuses the rice.</span><br />
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<span style="font-family: "georgia";">Garnish the biryani with fried onions and cashews. Serve it with raita.</span></div>
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<span style="font-family: "georgia";">Note: When choosing charcoal, make sure you buy all <b><span style="font-family: "georgia"; font-weight: normal;">natural charcoal</span></b>. Don’t use the one that has petroleum added to it.</span></div>
Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-5662574544912255433.post-11496944209325656492011-10-05T11:58:00.002+02:002011-10-05T12:04:28.069+02:00Creamy Spinach Dal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD7X8kVjMfZQnPVB9elRtZJdEkkiZdWhTGouGbcb7-paPz_SKwfbn3Q6Oxu4SLOR85PT7W_O5HXTturCCo8c4poT9ic3byZiSYnKJHdmCZWgnbISimdn_y5lq4VpkwJSGqHXrES6hGvQ/s1600/Picture+974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD7X8kVjMfZQnPVB9elRtZJdEkkiZdWhTGouGbcb7-paPz_SKwfbn3Q6Oxu4SLOR85PT7W_O5HXTturCCo8c4poT9ic3byZiSYnKJHdmCZWgnbISimdn_y5lq4VpkwJSGqHXrES6hGvQ/s640/Picture+974.jpg" width="640" /></a></div><br />
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<div class="MsoNormal"><span style="font-family: Georgia;">The spinach dal I've cooked most this year - simple, but not boring.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;"> There is so much going on with it despite a humble list of ingredients. It’s a one pot recipe and is cooked within few minutes. Chopped spinach, lentils, and ginger- garlic cooked together. Onions, ginger and garlic fragrants the pot. The tang of the tomatoes and tamarind plays off the earthiness of the lentils. A dash of seasoning (<i style="mso-bidi-font-style: normal;">tadka</i>) on top… Delicious!</span></div><div class="MsoNormal"><br />
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<div class="MsoNormal"><span style="font-family: Georgia;">Being a vegetarian I always keep in my mind that we need to consume enough of proteins and complex carbs and having spinach dal serves the purpose. It not only gives good stuff to our body but also I have this wonderful husband that cannot get enough of spinach. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">The addition of seasoning (<i style="mso-bidi-font-style: normal;">tadka)</i> in the end is really important here. Don't skimp. And if you like more heat, add more red dried chiili.</span></div><br />
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</div><div class="MsoNormal"><span style="font-family: Georgia;">Be sure to pick through your lentils carefully. I somehow always find dirt hiding in their midst. Soak them in still water for at least half an hour before your start the cooking. This takes less time in cooking. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">For those who don’t have Indian pressure cooker, can always use a thick bottom pan and cook on medium low heat, keeping the lid on top. I usually use different lentils each time I make this dal. You can substitute moong with red lentils or toovar dal.</span></div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMbaZF5gs5_DrL-dbz0ji8YUrSepgU0tm_SL54dnLiO5aj6UNiV9jk9wfxkKM512xWTclGNuPb-1pIoD0ukO4SWBgWln8PWRcjjGH559xVDPvUPX1vjN4OSmOvjrMph6DxxBimtvgxfY/s1600/Picture+1008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMbaZF5gs5_DrL-dbz0ji8YUrSepgU0tm_SL54dnLiO5aj6UNiV9jk9wfxkKM512xWTclGNuPb-1pIoD0ukO4SWBgWln8PWRcjjGH559xVDPvUPX1vjN4OSmOvjrMph6DxxBimtvgxfY/s640/Picture+1008.jpg" width="640" /></a></div><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients ( Serves 4)</span><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">1 bunch of Spinach, washed and cut<br />
1 cup of moong dal<br />
1 medium sized tomato and onion, roughly chopped<br />
5-6 Indian variety green chillies</span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tsp garlic, finely chopped</span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tsp ginger, finely chopped<br />
½ tsp of turmeric (pasupu)<br />
½ tsp tamarind pulp (Chinta pandu)</span></div><div class="MsoNormal"><span style="font-family: Georgia;"> 2 cups ofwater<br />
Salt<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Pressure cook all of the above ingredients for about 5 -6 whistles. Open the cooker after the pressure is released. With a wooden spoon, mix all the ingredients well to form a paste. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">For<i style="mso-bidi-font-style: normal;"> </i><i><span style="font-family: Georgia; font-style: normal;">seasoning (tadka</span></i><i style="mso-bidi-font-style: normal;">) </i></span></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;"><br />
</span></i><span style="font-family: Georgia;">1 tsp ghee or vegetable oil<br />
1 tsp Asafoetida</span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tsp of each - mustard seeds, cumin, minced garlic, ginger and few pieces of dried red chilli. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><span style="font-family: Georgia;">Heat a saucepan over medium heat; add one tsp of ghee or oil. </span><br />
<br />
<span style="font-family: Georgia;">Add mustard seeds and let it splutter. Add cumin seeds, Asafoetida, red chilli pieces, ginger and garlic. </span><br />
<br />
<span style="font-family: Georgia;">Pour the tadka over the spinach dal and combine them together. </span><br />
<br />
<div class="MsoNormal"><span style="font-family: Georgia;">You can serve the dal bowl with rotis or rice.</span></div></div></div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-5662574544912255433.post-90043663436585329192011-09-28T14:45:00.000+02:002011-09-28T14:45:35.990+02:00Matar Paneer – Indian curried peas and cottage cheese<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif;">I truly believe in the power of involuntary memory. Sometimes, just the scent, sound or taste of something can have the power to literally transport you to some old memories.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Yesterday, while cooking Mater Paneer after ages, I suddenly found myself transported back to my mom’s kitchen in Delhi. She has always been my inspiration in the kitchen, and her cooking is legendary in our household. This was the very first dish that I remember cooking with her for my dad’s birthday.</div><br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zNLYdmxL92ydciV4HbLaALxkpe4WTwJN1mEpL16yw-r5gTnLfr6WVSjYy952drVZJypZtzqTUHupzRCIfap3G7lJJrVcvRQtxkIDn_AYfGGSNBIyMSiovRWWU_Ixikd6s94NrK2Ba-A/s1600/Picture+935.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zNLYdmxL92ydciV4HbLaALxkpe4WTwJN1mEpL16yw-r5gTnLfr6WVSjYy952drVZJypZtzqTUHupzRCIfap3G7lJJrVcvRQtxkIDn_AYfGGSNBIyMSiovRWWU_Ixikd6s94NrK2Ba-A/s640/Picture+935.2.jpg" width="480" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:UseFELayout/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: Georgia;">Mattar paneer is a delectable combination of soft green peas and cottage cheese cooked in a creamy curry paste… caramelized onions and tomatoes cooked with garam masalas and then counter-balancing those flavors with cilantro and a dash of cream.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p1rt8dqIGh0GPdxi6WE2wVweyk9Z_o_lqE8aKytwB6JqFTB-v4xmm-9H3YCAMukydVeaU9sMmR1_9x4t2yADIGd91yVKTLSbNOhdmwCxiuLY6ddOpyVgpNUgHv_0O74dzqFHF8MlF44/s1600/Picture+940.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p1rt8dqIGh0GPdxi6WE2wVweyk9Z_o_lqE8aKytwB6JqFTB-v4xmm-9H3YCAMukydVeaU9sMmR1_9x4t2yADIGd91yVKTLSbNOhdmwCxiuLY6ddOpyVgpNUgHv_0O74dzqFHF8MlF44/s640/Picture+940.1.jpg" width="640" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:UseFELayout/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</div><div class="MsoNormal"><span style="font-family: Georgia;">The cornerstone of this recipe is the curry paste. You can prep the curry paste for this ahead of time to make it a more week-night friendly. I make the curry paste first, then typically add things to it. <span style="mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">You can </span>serve it over rice, or with a side of naan or flatbread.<span style="mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:UseFELayout/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Ingredients: Serves 4<br />
<br />
1 cup of cubed paneer<br />
2 cups of frozen sweet green peas </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1 inch ginger, chopped<br />
2 garlic cloves, minced<br />
½ cup onion, finely chopped<br />
1 cup tomato puree</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">½ tsp coriander powder</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">½ tsp cumin powder</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">½ tsp red chili powder<br />
1 tsp turmeric powder<br />
1 tsp garam masala<br />
1 tbsp half n half<br />
1 tbsp ghee <br />
Salt to taste<br />
Chopped coriander for garnish<br />
<br />
<br style="mso-special-character: line-break;" /> </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">On a non stick pan, shallow fry paneer cubes. There is no need to add oil for this as paneer has some fat content. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br />
Heat ghee in a thick bottom pan. Add ginger and garlic. Cook for about few seconds and then add onions. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br />
Turn heat to medium low and cook the onion, ginger, garlic until all the water has evaporated and the onions turn light brown.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Turn the heat off and grind the ingredients into a fine paste. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br />
Pour the paste to the same pan and cook it over medium low heat. Add coriander powder, red chili powder, turmeric powder, cumin mix it all together and then add salt. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Adding salt at this time will help loosen the paste a little and ghee will start separating. That's when you know that the paste is cooked.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br />
Now add tomato puree and let it cook for about 3-4 minutes. When all the excess water evaporates from the tomato, add garam masala.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Add the peas and half n half, mix well and cover with the lid. At this point add little water to set the consistency of your curry. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br />
Once the peas are close to being done, add the paneer. Cover the lid again and cook for about 3-4 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Turn off the heat and let it sit for 5 – 6 minutes before you serve. Garnish it with chopped coriander leaves.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </span></div><div class="MsoNormal"><br />
</div></div></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-5662574544912255433.post-59739056537181169122011-07-26T12:18:00.000+02:002011-07-26T12:18:56.309+02:00Pretzel Soft Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_3k6a23="327"><span closure_uid_3k6a23="568" style="font-family: Georgia, "Times New Roman", serif;">Ok folks, gather round. This thrills me beyond words, a colleague of hubby gifted a book to me <em>‘Bread Matters: Why and How to Make Your Own by Andrew Whitley’</em>. My words will fail me here when I attempt to tell you how spectacular it was to receive such a wonderful book. </span></div><div closure_uid_3k6a23="326"><br />
</div><div class="separator" closure_uid_3k6a23="243" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIHTNgmwfyqCdFE5zgTi8PdElwptEF7a3hyphenhyphenmjvpe3swW0FK5cQNPvIfMups2kCChHfhDc8ciZ9yZtQWz0ermjAbuDVHuA8mgkq9h6ALfAU7Asx75C9_wXeODxwNNzvTH4WnE1N-9A338/s1600/BM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIHTNgmwfyqCdFE5zgTi8PdElwptEF7a3hyphenhyphenmjvpe3swW0FK5cQNPvIfMups2kCChHfhDc8ciZ9yZtQWz0ermjAbuDVHuA8mgkq9h6ALfAU7Asx75C9_wXeODxwNNzvTH4WnE1N-9A338/s640/BM.jpg" t$="true" width="552" /></a></div><br />
<div closure_uid_3k6a23="214"><div closure_uid_3k6a23="339"><span closure_uid_3k6a23="455" style="font-family: Georgia, "Times New Roman", serif;">The book is all about the evolution of the bread industry, fundamentals of fermentation, the ingredients that go into an industrial bread, why you should prefer artisan breads and even try making your own at home. The author owned and ran a bakery in Cumbria from 1976-2002, he shares his inclusive work & his experiences during that time. You can read more about Andrew Whitley here </span><a href="http://www.dolectures.com/speakers/andrew-whitley"><span style="font-family: Georgia, "Times New Roman", serif;">http://www.dolectures.com/speakers/andrew-whitley</span></a></div></div><div closure_uid_3k6a23="214"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div closure_uid_3k6a23="219"><div closure_uid_3k6a23="275"><span style="font-family: Georgia, "Times New Roman", serif;">I love the way he writes ‘It is time to take bread into our own hands.’ The book is perfect for a beginner like me. It provides troubleshooting advice and recipes for all great British baked goods. What I liked the most in this book is unlike other baking books this one is not very technical. So once you’ve learned the basics, you’re unstoppable.</span></div></div><div class="separator" closure_uid_3k6a23="161" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><div closure_uid_3k6a23="276"><div closure_uid_3k6a23="571"><span closure_uid_3k6a23="570" style="font-family: Georgia, "Times New Roman", serif;"> I usually shy away from recipes that involve yeast and dough that has to multiply in size, as I’ve had my fair share of failures. But Andrew Whitley's recipe for soft pretzel bread was so convincing that I had to try. I have made few minor changes but making bread is actually not impossible.</span></div></div><div closure_uid_3k6a23="276"><br />
</div><div closure_uid_3k6a23="276"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div closure_uid_3k6a23="283"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhFy8024XiT1BAj9LdwkXf12pxiSGaNXyAvoAcSPzekhOYoTJtUAB88yXeKilaZbGUjh6zFJZGt4gKoiveq52RbjHFBSLWlHiQ9tDSh7N4mFHBXlaz90hFRy1UBzPvG4M76HttTq3jUU/s1600/Picture+124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhFy8024XiT1BAj9LdwkXf12pxiSGaNXyAvoAcSPzekhOYoTJtUAB88yXeKilaZbGUjh6zFJZGt4gKoiveq52RbjHFBSLWlHiQ9tDSh7N4mFHBXlaz90hFRy1UBzPvG4M76HttTq3jUU/s640/Picture+124.jpg" t$="true" width="640" /></a></div></div><br />
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</div><div closure_uid_3k6a23="289"><div closure_uid_3k6a23="437"><span style="font-family: Georgia, "Times New Roman", serif;">Soft Pretzels</span></div><div closure_uid_3k6a23="437"><br />
</div></div><span style="font-family: Georgia, "Times New Roman", serif;">Yield: 6 soft pretzels Prep Time: 30 min Cook Time: 10 min</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div closure_uid_3k6a23="290"><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></u></div><div closure_uid_3k6a23="294"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><span style="font-family: Georgia, "Times New Roman", serif;">All purpose flour 3 cups</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sugar ½ teaspoon sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Baking soda 2 ½ teaspoons</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Egg yolk 1 large, beaten</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Active dry yeast 2 teaspoons</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Unsalted butter, melted 2 tablespoons</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vegetable oil 2 teaspoons</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Luke warm water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sesame seeds</span><br />
<div closure_uid_3k6a23="295"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div closure_uid_3k6a23="295"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div closure_uid_3k6a23="295"><div closure_uid_3k6a23="444"><span style="font-family: Georgia, "Times New Roman", serif;">Combine ¼ cup of water, sugar and salt in a wide mouth bowl and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.</span></div></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div closure_uid_3k6a23="445"><span style="font-family: Georgia, "Times New Roman", serif;">Mix baking soda and flour well. Then add the flour mixture and butter to the bowl and knead well. Add some more water if required.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Oil the dough with vegetable oil.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div closure_uid_3k6a23="297"><span style="font-family: Georgia, "Times New Roman", serif;">Cover the dough with plastic wrap and place it in a warm place for approximately 50 to 55 minutes, or until the dough has doubled in size.</span></div><div closure_uid_3k6a23="297"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div closure_uid_3k6a23="297"><div closure_uid_3k6a23="446"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 180ºC. Butter the baking sheet. Set aside.</span></div></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In the meantime, turn the dough onto a slightly oiled work surface and divide into 6 equal pieces.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="separator" closure_uid_3k6a23="161" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGpOB2DkjPn4-R34WNK2Q7CA1TNlZVRzFZeQjuEnFEyTz4AP6BWTJt4xHrDaXJX8lbWkPkq8qrrwKuTQXydJn12N4v-W2Svgnv8ZX0m74kxE0Nm6Fnh-MEyaXwwn5Yv6bXwsyCRm1LPI/s1600/Picture+116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGpOB2DkjPn4-R34WNK2Q7CA1TNlZVRzFZeQjuEnFEyTz4AP6BWTJt4xHrDaXJX8lbWkPkq8qrrwKuTQXydJn12N4v-W2Svgnv8ZX0m74kxE0Nm6Fnh-MEyaXwwn5Yv6bXwsyCRm1LPI/s640/Picture+116.jpg" t$="true" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uzy8OTAb-r7WdGxJYmSwQ9cIkYdAyPUePER0pRbVzAh_sS8waYTZsO4V9i_40ttSBhOoXxDC02IuJFz8J5lcb3i-uq2Qk0Q9vGY5CkgpBrZnrEToMNqX6M_MlXCJbj1f7efFNmDTYRI/s1600/Picture+118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uzy8OTAb-r7WdGxJYmSwQ9cIkYdAyPUePER0pRbVzAh_sS8waYTZsO4V9i_40ttSBhOoXxDC02IuJFz8J5lcb3i-uq2Qk0Q9vGY5CkgpBrZnrEToMNqX6M_MlXCJbj1f7efFNmDTYRI/s640/Picture+118.jpg" t$="true" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU1Ua-BCQskBZukkJknZoJjQOiciVd2Q_4essdECWmCi23UcCj1uRpaSfphT__IbUS-MdID1a0HdVAofyUxNkViuPimBZde_aKNR6Lb9Ns78q58vSlGPCkXCokFEnEptADl2u_HH0pWY/s1600/Picture+120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU1Ua-BCQskBZukkJknZoJjQOiciVd2Q_4essdECWmCi23UcCj1uRpaSfphT__IbUS-MdID1a0HdVAofyUxNkViuPimBZde_aKNR6Lb9Ns78q58vSlGPCkXCokFEnEptADl2u_HH0pWY/s640/Picture+120.jpg" t$="true" width="640" /></a></div><div closure_uid_3k6a23="298"><br />
</div><div closure_uid_3k6a23="298"><div closure_uid_3k6a23="537"><span style="font-family: Georgia, "Times New Roman", serif;">Roll out each piece of dough into a rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press. You can even take the ends onto the bottom of the "U" in order to form a pretzel. </span></div></div><div closure_uid_3k6a23="298"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7LNA7LCtAnirKWeeC1xuFxsNriC2epFgYicuUm0XqBes3TmiqQzRmkvVusqlrj5z12Rt6syZVYb3foZkMtuywS9fqI_XuMT9GgTKh5fpYPPfpYEOmpq1Q1ai4OgXvDNOHWXZOlQqbns/s1600/Picture+122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7LNA7LCtAnirKWeeC1xuFxsNriC2epFgYicuUm0XqBes3TmiqQzRmkvVusqlrj5z12Rt6syZVYb3foZkMtuywS9fqI_XuMT9GgTKh5fpYPPfpYEOmpq1Q1ai4OgXvDNOHWXZOlQqbns/s640/Picture+122.jpg" t$="true" width="640" /></a></div><br />
<div closure_uid_3k6a23="299" style="mso-layout-grid-align: none;"><div closure_uid_3k6a23="443"><span style="font-family: Georgia, "Times New Roman", serif;">Return them to the cookie sheet, brush the tops with the egg wash and sprinkle with sesame seeds.</span></div><div closure_uid_3k6a23="443"><br />
</div><div closure_uid_3k6a23="442"><span style="font-family: Georgia, "Times New Roman", serif;">Bake until golden brown in color, approximately 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.</span></div><div closure_uid_3k6a23="442"><br />
</div></div><div closure_uid_3k6a23="566"><span closure_uid_3k6a23="572" style="font-family: Georgia, "Times New Roman", serif;">Eat it with jams or butter.</span></div><div closure_uid_3k6a23="565"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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</div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5662574544912255433.post-20241636179943638282011-07-20T11:30:00.001+02:002011-07-20T11:31:39.339+02:00Egg Puffs<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuvX6ZSpi2O2oiI56exxLOA9PKlH_sMCULo3TIrkjPsOcgiVUno_eG04feazqB1qv_RlTY_hJ1Y4dim23XWgRKcJe_NjxGc2044w4bJBzIf5Rk0v-UCr7eqgK69eZ28qxvWadHei8ODU/s1600/Picture+136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuvX6ZSpi2O2oiI56exxLOA9PKlH_sMCULo3TIrkjPsOcgiVUno_eG04feazqB1qv_RlTY_hJ1Y4dim23XWgRKcJe_NjxGc2044w4bJBzIf5Rk0v-UCr7eqgK69eZ28qxvWadHei8ODU/s640/Picture+136.jpg" width="640" /></a></div><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Last week, when it was 6 degrees in Johannesburg city and all the sane people were warming up near fire, I looked around my kitchen, with its empty counter and cold oven; clearly, this was the day for me to make some egg puffs. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The idea of baking egg puffs was on my mind for past four years. Yes, it’s long time. It never occurred that these were ridiculously easy to make with store bought puff pastry sheets. I remember being infatuated with these in Bangalore, India and ate almost four of these. I know what you are thinking…four? I’m no good, bad influence and possibly everything that your nutritionists, cardiologists warn you about. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">But like a true foodie with a pulse, I enjoy trying new things and when I like it…I go extra.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno0fWrsYhRMsjMpL9t3jMwNdrgosPfbQ36FDDCSn3yAvglgV1i228C_Ti750CByJxOzrZg9P4NraIctRXzLLj4yU1ZPdSFIu-6AysjmrQakcS3zEGfFOdZgiL7zVJExk1_i72wItvBss/s1600/Picture+128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno0fWrsYhRMsjMpL9t3jMwNdrgosPfbQ36FDDCSn3yAvglgV1i228C_Ti750CByJxOzrZg9P4NraIctRXzLLj4yU1ZPdSFIu-6AysjmrQakcS3zEGfFOdZgiL7zVJExk1_i72wItvBss/s640/Picture+128.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaVtqNAzzkhn0sIzyLqYb1GVM7ooLLqSvXLMissAuPmI4UNZvo1gqeMG06VtbkRnm8jya0xM2IUSho8XiR2D1FmC7R8g70HHryMVqis3WMtSIh8Pb62pGBxkB61UMy64bpoE1LG2wWlE/s1600/Picture+140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaVtqNAzzkhn0sIzyLqYb1GVM7ooLLqSvXLMissAuPmI4UNZvo1gqeMG06VtbkRnm8jya0xM2IUSho8XiR2D1FmC7R8g70HHryMVqis3WMtSIh8Pb62pGBxkB61UMy64bpoE1LG2wWlE/s640/Picture+140.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Who wouldn’t love baked buttery puff pastry stuffed with caramelized onions and boiled eggs?</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdrzccZqh20ni2O-ekRdxQ9veHFzS-bgWTM0fOXdm4o0Tzn3QdXUaH81UN1qvrodsg4tKiV98K5MBo8wqzp_MfVtJCJmECKKED1w3AAULidgn8VbA5gVRVJ5c-S248CFIMLx2CNBWP2c/s1600/Picture+118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdrzccZqh20ni2O-ekRdxQ9veHFzS-bgWTM0fOXdm4o0Tzn3QdXUaH81UN1qvrodsg4tKiV98K5MBo8wqzp_MfVtJCJmECKKED1w3AAULidgn8VbA5gVRVJ5c-S248CFIMLx2CNBWP2c/s640/Picture+118.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion & Peas filling</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcf8-uVZco6woLytvY3VpKM_xwFk91EpOdBXKQqs61xfu6V6Vsdiht9DfuU0y-f8xZQj-pzSkPYeC4SXLc_FAvsf87MQNQUvll67ncP6R9dDWI8pK4AXdIIuTDibf8RIR-kgKyQYeMQM0/s1600/Picture+123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcf8-uVZco6woLytvY3VpKM_xwFk91EpOdBXKQqs61xfu6V6Vsdiht9DfuU0y-f8xZQj-pzSkPYeC4SXLc_FAvsf87MQNQUvll67ncP6R9dDWI8pK4AXdIIuTDibf8RIR-kgKyQYeMQM0/s640/Picture+123.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Filling & half egg placed in the center of the squared sheet.</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXMyAX738j6BSt2UGTCKRuct3GIwpK8PhGtvwkEbadMTPDg0_7Gbd95Ul7d5AulujsAAZxtr4qBIXh_W_ayBF2vV9HXxvv-HDZzS53wxOCmNBwMJxoQ0rCOevLClJAyQbk0020Q5WAiE/s1600/Picture+127.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXMyAX738j6BSt2UGTCKRuct3GIwpK8PhGtvwkEbadMTPDg0_7Gbd95Ul7d5AulujsAAZxtr4qBIXh_W_ayBF2vV9HXxvv-HDZzS53wxOCmNBwMJxoQ0rCOevLClJAyQbk0020Q5WAiE/s640/Picture+127.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be baked!</td></tr>
</tbody></table><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><u>Ingredients</u> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">(<i>For four egg puffs</i>)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Puff pastry sheets - 1 sheet (thawed)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hard boiled eggs - 2 (cut into half)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Onion - 1 (medium size, chopped lengthwise)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Peas ½ cup</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ginger garlic paste – ½ teaspoon</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Garam masala – 1 teaspoon</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Red chilli powder – 1 teaspoon</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Salt to taste</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Oil 2 teaspoons</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-size: small;"> </span><br />
<div class="MsoNormal"><i><span style="font-size: small;">Make the filling</span></i></div><span style="font-size: small;"> </span><br />
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</div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Heat oil in the pan and add ginger-garlic paste. Cook it for a minute and add the onions and salt and cook till onions are browned.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Remove the pan from the heat and add chilli powder and garam masala powder.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Now add peas and give a gentle stir.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Take the pan off the heat and allow the filling to cool completely.</span></div><div class="MsoNormal"><br />
</div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal"><i><span style="font-size: small;">For organizing </span></i></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Cut square shapes out of the pastry sheet (approximately 3 inches each side.)</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Dollop a spoonful of the onion and peas filling on top of the sheet.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Place the half egg in the center of the squared sheet.</span></div><div class="MsoNormal"><span style="font-size: small;">Now fold the corners of the sheet to cover the filling.</span><br />
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<span style="font-size: small;"><i>Baking </i></span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Preheat the oven to 180°C. Line a baking sheet with parchment paper.</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;">Place the puffs & bake it for 10 – 12 minutes or till the top layer<span class="apple-style-span"> becomes golden brown in color.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span class="apple-style-span">Serve hot along with ketchup.</span></span></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="MsoNormal"><i><span style="font-family: "Trebuchet MS";">Note: Allow the filling to cool down completely. Thaw the pastry sheets ahead. Don’t be like me…unplanned. Work on the pastry sheets when it’s still cold. So that, handing becomes easy. </span></i></div><div class="MsoNormal"><br />
</div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5662574544912255433.post-85111807401632721152011-07-14T12:55:00.001+02:002017-03-23T11:46:55.410+02:00Palak Paneer - Global Indian Favorite<div dir="ltr" style="text-align: left;" trbidi="on">
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No matter where we go, we are never too bored of our lip-smacking <i>baingan ka bharta, dal makhani </i>or <i>palak paneer</i>. But I wasn’t aware that South Africans love our Indian food just as much. I guess Indian food is so popular because it tastes really good and is so flavorful.</div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
Just the other day, a Dutch decent South African friend of mine asked me to show her how to make <i>palak paneer</i>. Apparently, <i>Jurie</i> loved this dish when our families went out for a meal to ‘<i>Swad</i>’ an elegant Indian restaurant located at Melrose Square.</div>
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She wanted to cook some Indian food for her visiting sister, who lives in Australia and a regular Indian food eater herself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElQaQ-hamXQXeyn6m68CylyI3nLAeQeJ7XnSxA5seZ1IB2ObCKuMTF7auqLtMmjvfLklW8zLaRK4UTERqaFaKKiLzeTpLz6wudRUo1Mx-eTSFLsWsatlgRMcfIKECUpH5aq0nDBHNm3o/s1600/Picture+110.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElQaQ-hamXQXeyn6m68CylyI3nLAeQeJ7XnSxA5seZ1IB2ObCKuMTF7auqLtMmjvfLklW8zLaRK4UTERqaFaKKiLzeTpLz6wudRUo1Mx-eTSFLsWsatlgRMcfIKECUpH5aq0nDBHNm3o/s640/Picture+110.jpg" width="640" /></a></div>
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We decided to meet at my place and we cooked the curry and some rotis. </div>
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<i>Palak Paneer</i> is an easy north Indian curry for a first timer. A delicious combination of two utterly bland ingredients – spinach and cottage cheese (paneer) cooked in a moderately spiced onion and tomato sauce. </div>
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The smooth pureed spinach & cottage cheese cubes just melted in our mouths. The result was mouth-watering!</div>
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Unlike the restaurant version, where they had added lot of cream to the curry, I preferred to stick with a non creamy, low calorie, home-made version. </div>
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We had a great time and <i style="mso-bidi-font-style: normal;">Jurie</i> left with a promise to teach me some Dutch baking recipes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmxBTuM21DkoBmVYsBRdCAwSieLA4Gp6-cnrR2avgoTSfD6riEBTWzGI_TEqNsVbrl2ZSq7BvJWyxCayryr_B7Y3KXSR64P-V99ankPcN7aRL8QuTSG9-Ckxoxw-D2xvkSotXPFp5qDE/s1600/Picture+115.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmxBTuM21DkoBmVYsBRdCAwSieLA4Gp6-cnrR2avgoTSfD6riEBTWzGI_TEqNsVbrl2ZSq7BvJWyxCayryr_B7Y3KXSR64P-V99ankPcN7aRL8QuTSG9-Ckxoxw-D2xvkSotXPFp5qDE/s640/Picture+115.jpg" width="640" /></a></div>
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<u>Ingredients</u></div>
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Cottage cheese (Paneer) 250 gms</div>
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Spinach 2 big bunches</div>
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Onions 1 (large sized, finely chopped)</div>
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Tomatoes 3(medium sized, pureed)</div>
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Green chillis 2 (slit length wise)</div>
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Ginger (2 inches, grated)</div>
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Garlic (3-4 pods, finely chopped)</div>
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Red chilli powder 1 teaspoon</div>
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Coriander powder 1 teaspoon</div>
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Cumin powder 1 teaspoon</div>
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Aamchur powder ½ teaspoon</div>
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Canola oil 1 tablespoon </div>
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<u>Method</u></div>
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Boil spinach leaves in hot water for five minutes and puree it in a food processor. Keep the puree aside.</div>
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On a flat non- stick pan, lay the cheese cubes and roast them until the cubes have a golden brown crust on them. There is no need to add oil as the cheese itself has fat in it that helps in roasting.</div>
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On a medium heat, heat oil in a heavy bottomed pan and add ginger, garlic and green chillies. Saute for two minutes.</div>
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Add the onions and saute till light brown. </div>
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Slow down the heat and add all the dry spices – chilli powder, cumin powder, coriander powder and aamchur powder. (You can even remove the pan from the heat while adding the dry spices as they tend to burn easily.)</div>
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Add the tomato puree and salt. Give a quick stir and let it cook for four to five minutes on medium heat. </div>
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Once the oil starts appearing on the corners, add the spinach puree and give a good stir. Further cook the curry for five to six minutes.</div>
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Add the roasted cheese cubes and combine. Cook covered on low heat for two minutes. </div>
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<i>Note: If you feel like adding cream to the curry, you can add it at this stage or even when the curry is at room temperature.</i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">This curry is well enjoyed with roti or steamed rice. </span><br />
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Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-5662574544912255433.post-61713368124226365172011-07-06T16:06:00.003+02:002011-07-08T11:14:14.181+02:00Basic Chutneys: Tamarind Chutney & Coriander-Mint Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL01LZF11-u4BjQwmsY54ryoTvJUEJv5sDOxVpv2Ae_H-4RrexL56V9EC71ZylpFgn600yFH-s2u-MjPAnsSqYSqNvM_g_V5dWuFcmlTJNaL_BpncHPvMiEGUYqkI_agnoTWBQKodxYU/s1600/Picture+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL01LZF11-u4BjQwmsY54ryoTvJUEJv5sDOxVpv2Ae_H-4RrexL56V9EC71ZylpFgn600yFH-s2u-MjPAnsSqYSqNvM_g_V5dWuFcmlTJNaL_BpncHPvMiEGUYqkI_agnoTWBQKodxYU/s640/Picture+059.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Any Indian can associate to the word chutney. Interestingly, the word chutney has become so well known in all parts of the world. A quick Google on chutney tells me that the concept was given to the world by South East Asians and was imported to Western Europe in the 17<sup>th</sup> century.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Our Indian chutneys are still made almost the same as our grandma’s made. The only difference is that these days it’s much easier with grinders as compared to pestle and mortars. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The coriander chutney and the tamarind chutney are very basic yet versatile and can be served as condiments with any Indian main course. At my place, these are eaten with samosas, sandwiches, chaats, tikkis or dhoklas. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o2npK5yZPFmh5He4TIr_Oki_qWdZItecNQ3mmPp07e-zARyMkhGOJY0QrkavvQNS_-bXdTloatLjA7mbmF3HbgALNhJeO8Rk2bDSRuT12MK4ZkjJyK5CsNOnQSJx67KlwizXfUlfyMI/s1600/Picture+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o2npK5yZPFmh5He4TIr_Oki_qWdZItecNQ3mmPp07e-zARyMkhGOJY0QrkavvQNS_-bXdTloatLjA7mbmF3HbgALNhJeO8Rk2bDSRuT12MK4ZkjJyK5CsNOnQSJx67KlwizXfUlfyMI/s640/Picture+057.jpg" width="640" /></a></div><div class="MsoNormal"><br />
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</span></u></div><div class="MsoNormal" style="tab-stops: 141.0pt;"><u>Tamarind Chutney</u></div><div class="MsoNormal" style="tab-stops: 141.0pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 141.0pt;">Ingredients</div><div class="MsoNormal" style="tab-stops: 141.0pt;"><br />
</div><div class="MsoNormal">Tamarind pulp 1 cup<br />
Jaggery ½ cup<br />
Red chilli powder ½ tablespoon<br />
Cumin powder (dry roasted) ½ tablespoon</div><div class="MsoNormal">Salt to taste</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Method</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a pan, dry roast cumin seeds and grind it into coarse powder.</div><div class="MsoNormal"><br />
In a thick bottom pan, mix tamarind pulp, jaggery, red chilli powder, salt and water. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook this blend on medium heat for 10 minutes. Keep stirring occasionally.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As the water evaporates, the blend will become thick in consistency. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the chutney from the heat and let it cool down.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add cumin powder and whisk it well. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">You can store this chutney in an airtight container and it will stay good in the refrigerator for up to a week.</div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2NpWm_3P3zp153zuxo3-8fg7gjFbp-sU2aiZvK36cAHyNCbCoOFQX3D9_yHqUzmG0j8FyXdRGbvUnXukHdzA1CvibQFjR0rXjhmcjRykbnC1gNOHm7CwGAIUnYTYLkFGOFz0VihauIU/s1600/Picture+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2NpWm_3P3zp153zuxo3-8fg7gjFbp-sU2aiZvK36cAHyNCbCoOFQX3D9_yHqUzmG0j8FyXdRGbvUnXukHdzA1CvibQFjR0rXjhmcjRykbnC1gNOHm7CwGAIUnYTYLkFGOFz0VihauIU/s640/Picture+061.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Green Chutney</u></div><div class="MsoNormal"><br />
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Fresh coriander leaves 1 cup</div><div class="MsoNormal">Fresh mint leaves ½ cup</div><div class="MsoNormal">Garlic 2 cloves <br />
Ginger (grated, small piece)<br />
Green Chillies 4-5 </div><div class="MsoNormal">Salt to taste<br />
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Method</div><div class="MsoNormal"><br />
Put all ingredients in a blender. Add a small quantity of water and blend until smooth paste like consistency. <br />
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</div></div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-5662574544912255433.post-3145092357020637602011-05-21T13:29:00.006+02:002011-05-22T17:26:16.995+02:00Vegetable Galettes with Vegetable Upma<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMf4Rb5vfBhLNTtRgWSJbqAK8qOo1td86Pxj0sCBLvIvH5FUqm4lc8Pg6DYODXP33S-g-sr996EaKh60QGRbafzrRRCBMjPVBK6ez2xwBt5RLJXWCtds4BCRuo0oLVACNP6ScB1j2s3Y/s1600/Picture+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMf4Rb5vfBhLNTtRgWSJbqAK8qOo1td86Pxj0sCBLvIvH5FUqm4lc8Pg6DYODXP33S-g-sr996EaKh60QGRbafzrRRCBMjPVBK6ez2xwBt5RLJXWCtds4BCRuo0oLVACNP6ScB1j2s3Y/s640/Picture+007.jpg" width="640" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Has it really been a month since I posted last? Ok, I blew it AGAIN! But there were few major reasons that kept me busy around. I also hope that my readers will go easy on me when I say that food blogging was down on my list of things. This time, there is no false promise of being regular but an honest try to post recipes when I can and always the best ones. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Also, one of my loyal readers and a very dear friend suggested that the looks of Vegetarian Zest were slightly unattractive. I could feel an increasing urge to revamp it and hence here is the result. I would love to read more feedbacks on this one. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Usually the mornings are good for oats or fruits. But lately we realized that I don’t cook enough of? South Indian breakfast. Hubby keeps talking about his mum’s south Indian recipes and complains that I never try. It’s not that I don’t like to cook south Indian recipes; I just find the process very lengthy. Anyway, today was a gorgeous day that we had sun come out. We decided to sit down on the back deck with our breakfast and hot coffee.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Not sticking totally to the south Indian theme, I cooked vegetable galettes with vegetable upma … something that we both like and it was super quick to make. Here is the recipe.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Ingredients for vegetable upma </u></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Sooji / Semolina 1 cup</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Mixed vegetables…Beans, Peas, Carrots & Sweet Corn (chopped) 1 cup</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Onion 1 medium (finely sliced) </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Mustard seeds 1 teaspoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Chana dal 1 teaspoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Curry leaves 5 - 6</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Green chilies 4 – 5 (finely chopped)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Water 2 ½ cups</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Canola oil 2 tablespoons</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Roasted cashews (optional)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Method</u></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Heat a wide mouth cooking pan over medium heat. Add sooji and dry roast until it turns pale brown. Transfer the roasted sooji to a plate. The roasting process prevents the sooji becoming gooey. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In the same pan, heat canola oil. When oil is hot, add curry leaves, chana dal, and mustard seeds. Sauté the ingredients to fragrance and till chana dal turns somewhat red. Add onion and chili pieces. Sauté to pale pink. Add vegetables and 2 ½ cups of water. Sprinkle salt. Mix well and cover the pan with a lid. Increase the heat to high.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">When the water comes to boil, slowly add the roasted sooji to water. Constantly stir to avoid any lumps. Reduce the heat to low. Partially cover the pan and cook the sooji till the water is all absorbed. Turn off the heat. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Garnish with roasted cashews. </span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;"><u>Ingredients for vegetable galettes</u></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Beets ½ medium (shredded)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Carrots 2 medium (shredded)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Potatoes 1 medium (shredded)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ginger & garlic paste ½ teaspoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Green chili paste 1 teaspoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">All purpose flour ½ tablespoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Breadcrumbs 2 tablespoons </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Canola oil 1 tablespoon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Method</u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Blanch all the vegetables and place them in a mixing bowl. Allow it to cool. </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">Add ginger and garlic paste, green chili paste, all purpose flour, breadcrumbs and salt to the vegetables. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine thoroughly all the ingredients using your hands.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">Divide the mixture into lemon-sized equal rounds. Press and shape each portion into a round patty, about your palm size. Keep them side by side on a plate ready to cook.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">Heat a flat skillet on stovetop. Grease it with oil. When the skillet is hot, place the Galettes side by side with gap between them. </span><span style="font-family: "Trebuchet MS", sans-serif;">Cook each side for about 2 to 4 minutes on medium heat until a golden-brown crust forms on top. </span><br />
<br />
<span style="font-family: Trebuchet MS;">You can even serve galettes with mint chutney or ketchup.</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5662574544912255433.post-57465586033546941502011-04-06T20:25:00.003+02:002011-05-22T17:30:31.990+02:00Local Flavors...Cardamom & Coconut Cake<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPvKvk6kTjDea27LCw6SFO3OxY_B7FfFfnajUjDH8lc9E5xalYadjnMUDI2OreUg3db1kbYMORKuSJmOPOk4lCC6jeCbrKo0XHNmtpi1u7LvgtocyZiFV8yXF8p4bVhsaaBZVanmFOjc/s1600/Picture+1366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPvKvk6kTjDea27LCw6SFO3OxY_B7FfFfnajUjDH8lc9E5xalYadjnMUDI2OreUg3db1kbYMORKuSJmOPOk4lCC6jeCbrKo0XHNmtpi1u7LvgtocyZiFV8yXF8p4bVhsaaBZVanmFOjc/s640/Picture+1366.jpg" width="640" /></a></div><br />
<br />
<br />
When it comes to making Indian desserts, I can only think about ingredients like milk, nuts, sugar, cardamom and coconut. Anybody who has tasted payasam or kheer will have to agree that there can’t be a better pairing among such ingredients. The local flavors are so deep rooted in us that where ever we go, we long for such flavors. A simple kaju burfi would satisfy our souls more than any fancy looking donut. Keeping this in mind, the cake recipe that I’m posting has all the Indian flavors. <br />
<br />
The first time I got to eat a piece of this cake was through a friend, whose mother had sent it all the way from India. After getting some rough idea about the ingredients, I could hardly wait to give it a try. <br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSXhd1bAqYX_fNZzVAfpXSBOr6nUBY-0ZZwXc4JSbDlsC36x145gMtmgoPliqK45liNmw1a0BrejS4KxTGswdaoNT3ne7ZPCPGA_-Y89EAmcmfGJAljCa7gsJ5I_wSdARw8LShe6jZXQ/s1600/Picture+1368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSXhd1bAqYX_fNZzVAfpXSBOr6nUBY-0ZZwXc4JSbDlsC36x145gMtmgoPliqK45liNmw1a0BrejS4KxTGswdaoNT3ne7ZPCPGA_-Y89EAmcmfGJAljCa7gsJ5I_wSdARw8LShe6jZXQ/s640/Picture+1368.jpg" width="640" /></a><br />
<br />
<br />
<u>Ingredients </u><br />
<br />
Self raising flour 1 cup<br />
<br />
Brown sugar 1 cup<br />
<br />
Milk ¼ cup <br />
<br />
Cardamom powder 1 teaspoon<br />
<br />
Shredded coconut ½ cup<br />
<br />
Cashew nuts 7-8 <br />
<br />
Sun flower oil 2 teaspoons<br />
<br />
<br />
<u>Method </u><br />
<br />
Grease a baking pan with oil and preheat the oven to 180 C. <br />
<br />
Caramelize the sugar on low heat. <br />
<br />
Dry roast the cashew nuts on a non stick pan and powder it. Set aside to cool it. <br />
<br />
Dry roast the shredded coconut on a non stick pan till it becomes slightly brown.<br />
<br />
In a bowl, add flour, cardamom powder, caramelized sugar, cashew nut powder, coconut, and mix well. <br />
<br />
Add milk and oil and beat it well to get a smooth running batter. <br />
<br />
Pour this batter into the baking pan and bake it for 20 minutes or until firm. <br />
<br />
Leave the pan to cool and then cut it into squares. <br />
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<br />
<br />
</div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5662574544912255433.post-54895173725995781312010-12-20T16:07:00.003+02:002011-10-15T17:32:22.991+02:00Roasted Butternut with Oregano & Paprika Herbs<div dir="ltr" style="text-align: left;" trbidi="on">We get Butternut round the year and so I buy it regularly. There are so many ways you can cook it…pasta, muffins, soups, pies etc. I like to roast it with herbs and olive oil. No matter what herb you use, it comes out tasty. The firmness and nutty - sweet taste of it makes it perfect vegetable for roasting.<br />
<br />
Making roasted butternut squash with herbs, olive oil and paprika is pretty simple and quick. It’s one of those dishes that manage to taste both good and visually appealing at the same time.<br />
<br />
I leave the skin on and cook it that way. The skin becomes tender once roasted. This makes it even healthier. So all you need is to cut the squash with a good sharp knife into small cubes, add seasoning, give a rest and roast it. <br />
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You can eat it as finger food while watching movie or can have it with some risotto….or with plain yogurt like hubby prefers. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyKepiPILuGzl4J_W6ibxuPqGujTJxkgmqzkFBt0SnS5rzo3AwQUOQWETyE75mfBlQRWTbiHDnVDDuIgIg8G-YI_oMK67SwKQWIETNLwVunpg8FUiNBApiHmBEby0ydlNtIFsfv8wRAY/s1600/Picture+183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyKepiPILuGzl4J_W6ibxuPqGujTJxkgmqzkFBt0SnS5rzo3AwQUOQWETyE75mfBlQRWTbiHDnVDDuIgIg8G-YI_oMK67SwKQWIETNLwVunpg8FUiNBApiHmBEby0ydlNtIFsfv8wRAY/s640/Picture+183.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykPAXp3whQQmEdUFEYZ2VYbhF0KFJ8R-8DQvI39vJiX4ogBPCQYc8FBSdR8MeX7k3Z_2KdSAOB4mJ4Nj3nODpyVXBT29W__Pzq8GvBqemnLww9xdMwvw8q6J3fTX2dB1fAi4sUpT9TsI/s1600/Picture+153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykPAXp3whQQmEdUFEYZ2VYbhF0KFJ8R-8DQvI39vJiX4ogBPCQYc8FBSdR8MeX7k3Z_2KdSAOB4mJ4Nj3nODpyVXBT29W__Pzq8GvBqemnLww9xdMwvw8q6J3fTX2dB1fAi4sUpT9TsI/s640/Picture+153.jpg" width="640" /></a></div><br />
<span style="font-size: large;"><b><br />
</b>Ingredients</span><br />
<br />
Butternut medium sized (1 kg)<br />
Dried oregano 1 teaspoon<br />
Finely chopped garlic 1 teaspoon<br />
Paprika/ red chilli flakes 2 teaspoons<br />
Olive oil 1 tablespoon<br />
Salt <br />
<br />
<b><br />
</b><span style="font-size: large;">Method</span><br />
<br />
Cut butternut into half with a large sharp knife. Scoop out the seeds using a spoon. You can even roast the seeds.<br />
<br />
Cut the squash into 2.5 thick cubes. Put them into a bowl. Add oregano, garlic, paprika, salt into the bowl.<br />
<br />
Once you've done this, drizzle 1 tablespoon of olive oil on top and give a good toss. Let it rest for 5 minutes.<br />
<br />
Arrange the squash cubes on a baking tray. Roast them in the preheated oven at 200°C for about 15 minutes, or until skin becomes caramelized and chewy.</div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5662574544912255433.post-12040866610346333282010-12-14T11:57:00.001+02:002011-06-09T10:06:51.328+02:00Bean & Chickpea Burger<div dir="ltr" style="text-align: left;" trbidi="on">Who doesn’t love some junk food? Atleast I do and I have no problems in admitting that. But I make sure that I burn those calories by being regular to the gym. Touchwood my sugar levels are excellent now…as if I have reversed my diabetes type 2. So my point is…eat what you like in small quantities and never deprive yourself but be wise because if you won’t respect your body, your body won’t respect you.<br />
<br />
There are healthy ways where you can satiate your urge of having junk food. We love burgers and I make these bean and chickpea patty burgers that are spicy, filling, healthy, and easy to make.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY42AjEVebRzHYJtcpxnnT6wiQcTVEsTAYQgqFyLe5OUbq40gtEm8lTUh0GiAYLXfLD-_NRsuvwE6yuTM8Oj1snPcvehxf4_u1ux1unViD-Kf7-PBm1suC-dfWvfgjuKqqnkvP0PpiwA/s1600/Picture+208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY42AjEVebRzHYJtcpxnnT6wiQcTVEsTAYQgqFyLe5OUbq40gtEm8lTUh0GiAYLXfLD-_NRsuvwE6yuTM8Oj1snPcvehxf4_u1ux1unViD-Kf7-PBm1suC-dfWvfgjuKqqnkvP0PpiwA/s640/Picture+208.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I usually plan things and prep things up so I don’t have to spend too much time while cooking. I soaked handful of chickpeas, kidney beans, and some black eyed beans in cold water overnight. And added a teaspoon of baking powder as well. Adding baking powder makes the beans softer and tender while cooking. <br />
<br />
You can vary the combination; there are no exact measurements for this. I like the nutty taste of kidney beans so I add more of it and less of black eyed beans. In the morning, I boiled soaked beans and chickpeas in a pressure cooker for 10 minutes. Also, you can use canned ones if you have no time or patience. Just make sure you drain them well. <br />
<br />
<br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<br />
(<em>this will make five medium sized patties</em>)<br />
<br />
Boiled beans and chickpeas (mixed) 2 cups<br />
<br />
Burger buns<br />
<br />
Brown bread crumbs ½ cup<br />
<br />
Eggless mayonnaise 1 tablespoon <br />
<br />
Chopped white onion 1 small<br />
<br />
Ginger & garlic paste ½ teasoon<br />
<br />
Chopped coriander leaves handful<br />
<br />
Chopped green chillies 2-3<br />
<br />
Red paprika 1 teaspoon<br />
<br />
Salt <br />
<br />
Oil <br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90MoY5FV2kJdP7fGUJAqlPJEQd6iHugjlRpHzD0amNe1fN4RnkIOV2L-FmQaxARDiTrr2z_nOeA_CQo_A7Zjp4uYb5o36TlMfGUOeeMSrA9L9xc-OQsDQcIbLSp3nZHvwiLtu9vHeQEc/s1600/Picture+195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90MoY5FV2kJdP7fGUJAqlPJEQd6iHugjlRpHzD0amNe1fN4RnkIOV2L-FmQaxARDiTrr2z_nOeA_CQo_A7Zjp4uYb5o36TlMfGUOeeMSrA9L9xc-OQsDQcIbLSp3nZHvwiLtu9vHeQEc/s640/Picture+195.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xxFMJaFyCbuxZcXT9K1DPBtU3YxB2QEzyDCs5jYTSDcEznWTtvsFyyu4JossfXmalmwoIr6MuiHnxgIE0O31KOq7qehwsTowatHx7FMkGvxiKr92TDbmzsXY7vAZpfdtDrkx5sAPhKY/s1600/Picture+202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xxFMJaFyCbuxZcXT9K1DPBtU3YxB2QEzyDCs5jYTSDcEznWTtvsFyyu4JossfXmalmwoIr6MuiHnxgIE0O31KOq7qehwsTowatHx7FMkGvxiKr92TDbmzsXY7vAZpfdtDrkx5sAPhKY/s640/Picture+202.jpg" width="640" /></a></div><br />
<br />
<span style="font-size: large;">Method</span><br />
<br />
In a food processor, blend beans and chickpea together. <br />
<br />
Add coriander, ginger- garlic paste, green chillies, paprika, and salt to the mixture. Pulse it one more time.<br />
<br />
Heat a pan and pour few drops of oil and sauté chopped onion. <br />
<br />
Add sautéed onion to the bean mixture. <br />
<br />
Add mayonnaise and mix it thoroughly.<br />
<br />
Refrigerate this mixture for ½ hour.<br />
<br />
Heat a flat pan and drizzle some oil on it. <br />
<br />
Take out the mixture and add bread crumbs to it.<br />
<br />
Make patties from the mixture and fry it on both the sides.<br />
<br />
Serve it on low GI burger buns with some peri peri sauce or ketchup and Dijon mustard…just the way you like it.</div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5662574544912255433.post-22160228949589424932010-12-08T22:20:00.000+02:002010-12-08T22:20:39.804+02:00Cabbage and Spinach RollsHolidays are all about spending quality time with friends and family. It’s also about food…cooking and eating comfort food. For me it’s a good time to experiment in my kitchen and try some new recipes. <br />
<br />
I love serving starters. It gives me some time to chit chat with friends and to reheat the food as well.<br />
Most of the times starters are store bought… you just can’t beat the convenience of store bought starters. But when time permits then I do make my own starters. Cabbage and spinach rolls are perfect for starters. These are easy to make, no exact measurements are required and you can fill anything that you wish to. <br />
<br />
I usually make the cabbage and spinach rolls night before and just the time before my guests arrive, I pan fry them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZgNXUnd8X3sUmRk0q9b5G0skl8aOaAKPWKK08kvcsAx3dxzJ-rcXS9-pkVFio5o4KBicBpIkmDj1O7uhp2hDuLVL5puxjLJcj-X62yQS7cdnHGJKWaS1SDbFvlzHNMhf1GUcrq5VkCU/s1600/Picture+1388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZgNXUnd8X3sUmRk0q9b5G0skl8aOaAKPWKK08kvcsAx3dxzJ-rcXS9-pkVFio5o4KBicBpIkmDj1O7uhp2hDuLVL5puxjLJcj-X62yQS7cdnHGJKWaS1SDbFvlzHNMhf1GUcrq5VkCU/s640/Picture+1388.jpg" width="640" /></a></div><br />
<br />
<span style="font-size: large;"><em><u>Ingredients </u></em></span><br />
<br />
Cabbage and wild spinach leaves (Washed and wiped)<br />
<br />
Cottage cheese (crumbled) 1 cup<br />
<br />
Onion (finely chopped) 1 medium sized<br />
<br />
Spring onion shoots (chopped) 2-3 shoots<br />
<br />
Garlic (finely chopped) 2-3 cloves<br />
<br />
Red chili powder 2 teaspoons<br />
<br />
Tomato ketchup 1 teaspoon<br />
<br />
Salt to taste<br />
<br />
Chili oil <br />
<br />
Toothpicks<br />
<br />
<br />
<em><u><span style="font-size: large;">Filling </span></u></em><br />
<br />
Heat 1 teaspoon of oil in a pan. To this add chopped onions and garlic. Fry till brown.<br />
Add ketchup, red chili powder, salt and spring onion shoots. Add cottage cheese to this and give a good stir. Keep the filling aside to let it cool. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdNhEmB8SHQsGhYwmaTTpDbr537Ulwb9dt8YDs5HC__gxEenvymKXOzh5VfCKOPgOR_Vfk5ygHv60m8O7nGScYGdTqi_0O-OLYZsaDH6tTwnjvaYgi-c0FJZXVyuunIhIFvdw3MM0KCs/s1600/Picture+1385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdNhEmB8SHQsGhYwmaTTpDbr537Ulwb9dt8YDs5HC__gxEenvymKXOzh5VfCKOPgOR_Vfk5ygHv60m8O7nGScYGdTqi_0O-OLYZsaDH6tTwnjvaYgi-c0FJZXVyuunIhIFvdw3MM0KCs/s640/Picture+1385.jpg" width="640" /></a></div><br />
<em><u><span style="font-size: large;">Making Rolls</span></u></em><br />
<br />
Roll the cottage cheese stuffing up into each cabbage leaf. Secure the rolls with a toothpick. Watch your fingers while you do so. Same is to be done for the spinach rolls. Spinach leaves are little tender so roll them carefully. Trim the hanging edges. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHwdC2IrJAazekKTwlrDWpGiVXouwa0HBEQ29q1QNPBce5i_0UreFbMRW9qutLwswKBrtgmKfACS1wPQVp-7rTcPXsE4WM1D9X77FC3gdC180yKYcoFiAT3bJ-3kUjXKYjr0Uk_Jhu7I/s1600/Picture+1386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHwdC2IrJAazekKTwlrDWpGiVXouwa0HBEQ29q1QNPBce5i_0UreFbMRW9qutLwswKBrtgmKfACS1wPQVp-7rTcPXsE4WM1D9X77FC3gdC180yKYcoFiAT3bJ-3kUjXKYjr0Uk_Jhu7I/s640/Picture+1386.jpg" width="640" /></a></div><br />
<em><u><span style="font-size: large;">Sizzling Time</span></u></em><br />
<br />
Heat oil on a non stick flat pan. Once the oil starts smoking, place these rolls on the pan. Cook the rolls two minutes on each side. Serve these rolls either with some chutney or just like that…compliments will surely roll in.Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-5662574544912255433.post-17832929070520953732010-11-16T21:50:00.009+02:002010-12-19T19:18:32.094+02:00Croissants Glaced With Honey & Orange Zest Syrup<div class="separator" style="clear: both; text-align: left;">One of our weekend rituals include a visit to Wolves café in Illovo - a less formal place with an amazing collection of coffee table books. We usually have our Sunday brunches there after a good walk in farmers market. It offers some of the best Mushroom raviolis, peri peri chutney sandwiches, freshly baked croissants and not to forget raspberry cupcakes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div></div><div style="text-align: left;">This recipe of mine is inspired by the honey glazed croissants that we had few weeks back. The batch that I baked looks nothing like what we had but it’s an honest attempt of mine to make puff pâtisserie at home. I’m no pastry chef and this recipe made me realize that how precise and careful one should be when it comes to making pastries. But definitely tastes pretty decent and flaky (maybe beginner's luck!)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Unbleached cake flour 450 gm</div><div style="text-align: left;">Salted butter (room temperature) 150 gm</div><div style="text-align: left;">Powdered sugar 5 teaspoons</div><div style="text-align: left;">Milk 150 ml</div><div style="text-align: left;">Instant yeast 2 teaspoons</div><div style="text-align: left;">Salt 1 teaspoon</div>Honey 150 gm <br />
<div style="text-align: left;">Orange zest 7-8 teaspoons</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div></div><div style="text-align: left;"><strong>Directions</strong></div><div style="text-align: left;"></div><div> </div><div style="text-align: left;"><strong>For making the dough</strong></div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Shift flour, salt, and sugar together in a wide mouth bowl</div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Add butter and yeast to the flour mixture. Beat well using an electric beater</div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Gradually pour cold milk and form dough </div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Wrap up the dough with cling wrap & let it rest for 30 minutes</div><div style="text-align: left;"></div><div></div><div style="text-align: left;"></div><div></div><div style="text-align: left;"><em>Note:</em> <em>using butter at room temperature eases the process of making the dough but make sure that butter is not melted. </em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div></div><div style="text-align: left;"><strong>For making pat fe-yeah-the</strong> (layered dough) </div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Roll the well rested dough into approximately 20cm long, 15cm wide and 1cm thick rectangle</div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Brush some butter on the dough and fold it for a couple of times and roll </div><div style="text-align: left;"></div><div></div><div style="text-align: left;">• Repeat this process for at least thrice<br />
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</div><div style="text-align: left;"></div><div></div><div style="text-align: left;"></div><div></div><div style="text-align: left;"></div><div></div><div style="text-align: left;"><strong></strong></div><div class="separator" style="clear: both; text-align: left;"><strong> For making croissants</strong></div>• Cut the dough into a triangle shape<br />
• Roll from the bottom to the top to form a croissant shape<br />
• Place the croissants onto the greased baking tray<br />
• Bake in the pre-heated oven at 170c until golden brown in color<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KL4sMIySH1SpTalkVRBd-Ai0XzMtNfJQkXBeBUVDf7uYiM4iAX_OzQeCk6BkhG5dxWMLh5vXTju8XfdlMbJ2icRifJ6hlAWSrYgzh7oi65lzyCJhna-zUyIe0kZ3pVAtHa880bBhlrQ/s1600/Picture+1277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KL4sMIySH1SpTalkVRBd-Ai0XzMtNfJQkXBeBUVDf7uYiM4iAX_OzQeCk6BkhG5dxWMLh5vXTju8XfdlMbJ2icRifJ6hlAWSrYgzh7oi65lzyCJhna-zUyIe0kZ3pVAtHa880bBhlrQ/s400/Picture+1277.jpg" width="400" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Mix honey and orange zest nicely using a fork and heat it in the microwave for a minute. Drizzle some honey and orange zest mixture on hot croissants and enjoy it with hot cup of tea/coffee. </span> </div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div align="left"></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5662574544912255433.post-85183469922140349922010-11-01T21:45:00.005+02:002011-07-12T14:46:20.683+02:00Cheedar Cheese Filled Rolls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">It’s raining here again... so it was perfect for me to bake again. In the past, I’ve had my share of baking failures but I’ve moved on. After a quick scan, I found that I had all the ingredients for making some simple cheese filled rolls. </div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I truly loved my baking experience as I saw the rolls raising up and turning golden. My kitchen turned into a small bakery and loved all the aromas. </div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXPLiOSHLB7Xsja7WuPwQkkWUPtDQ82QsR-9vE-7QhORK8w89XhNnMUa3PJV5Ts66vPc_7U3Qceo-V7ODHzveZQPL8Mn7PpsBo4Uiwd4Ww4SoMXFCFCG9CgW1StHe25SdVLhr_mBMAyA/s1600/Picture+145679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXPLiOSHLB7Xsja7WuPwQkkWUPtDQ82QsR-9vE-7QhORK8w89XhNnMUa3PJV5Ts66vPc_7U3Qceo-V7ODHzveZQPL8Mn7PpsBo4Uiwd4Ww4SoMXFCFCG9CgW1StHe25SdVLhr_mBMAyA/s640/Picture+145679.jpg" width="640" /></a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MSLF2KZJg64oARJqoTvRocRLnhp0oezPyhEzfr3zmbsiA1IwfjzOCqhv3IQSi6iw1TeoBGOfYvWQNAW4kt8Lz4SsYsneI1gAbcUgwd7sTHV3ru1M3Rvys_L4XcezihBJ0zu2Z7QmtPk/s1600/Picture+145684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MSLF2KZJg64oARJqoTvRocRLnhp0oezPyhEzfr3zmbsiA1IwfjzOCqhv3IQSi6iw1TeoBGOfYvWQNAW4kt8Lz4SsYsneI1gAbcUgwd7sTHV3ru1M3Rvys_L4XcezihBJ0zu2Z7QmtPk/s640/Picture+145684.jpg" width="640" /></a></div><br />
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<b>Ingredients</b> <br />
<br />
All-purpose flour 2 cups<br />
<br />
Active dry yeast 1 envelope (about 2 teaspoons)<br />
<br />
Olive oil 1/2 cup<br />
<br />
Cheddar cheese (shredded) ½ cup<br />
<br />
Salt to taste<br />
<br />
Sugar 1 teaspoon<br />
<br />
Lukewarm water1/2 cup<br />
<br />
<br />
<br />
<b>Method</b><br />
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• Pour some lukewarm water in a small bowl and dissolve active yeast and sugar in it. <br />
<br />
• Let this mixture stand for 10 minutes until foamy. <br />
<br />
• In a large mixing bowl mix flour, salt, olive oil and the yeast mixture. <br />
<br />
• Mix all the ingredients to make a soft dough. Use water if required.<br />
<br />
• Cover the dough with plastic wrap for almost 2hrs for the dough to rise.<br />
<br />
• Punch the dough onto a lightly floured surface to remove air. <br />
<br />
• Divide dough into 12 equal pieces.<br />
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• Lightly grease the baking pan.<br />
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• Roll the dough into long cylindrical shape.<br />
<br />
• Place the cheese in between.<br />
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• Roll the dough again to cover the cheese.<br />
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• Bring both the ends together to give it a circular shape.<br />
<br />
• Set the rolls about 2 inches apart on the pan.<br />
<br />
• Brush tops carefully with some olive oil.<br />
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• Bake them in a pre heated 180C oven for 15 minutes until golden brown.<br />
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<div align="left"></div></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5662574544912255433.post-59284294406186170762010-10-17T17:25:00.003+02:002010-12-19T19:20:20.799+02:00Diabetic Friendly Eggless Chocolate CakeAfter visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends. <br />
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<a href="http://goo.gl/photos/qhm254slXH" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="http://lh4.ggpht.com/_DS0-_bpgh1Y/TLsR08n1F6I/AAAAAAAAAnk/1n377-f4RkI/s640/DSCF4907.jpg" width="640" /></a> <br />
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<a href="http://goo.gl/photos/IVXiBrlykK" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://lh4.ggpht.com/_DS0-_bpgh1Y/TLsR2L_Ml-I/AAAAAAAAAns/KFtv-lriRYc/s512/Picture%201057.jpg" /></a> <br />
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Ingredients<br />
<br />
All purpose flour 1 cup<br />
Salt ½ teaspoon<br />
Baking powder 1 teaspoon<br />
Baking soda 2 teaspoons<br />
Unsweetened cocoa powder ½ cup<br />
Sugar substitute – 6 teaspoons <br />
Vegetable Oil – 1 cup (I used sunflower oil)<br />
Milk – ½ cup <br />
Vanilla Extract – 1 teaspoon<br />
White sugar free chocolate 1 slab<br />
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Method<br />
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Preheat the oven to 160C<br />
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Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.<br />
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Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes. <br />
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Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans. <br />
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Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted into the center of the cake comes out clean. <br />
Let the cake cool completely before removing from the oven.<br />
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I avoided frosting the cake with cream, instead melted the white sugar free chocolate on a double boiler and poured on the cake.Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5662574544912255433.post-50599510013660857622010-07-20T17:50:00.012+02:002011-10-15T17:26:20.825+02:00Channa Dal Paratha<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg-x69aDWtTsiGnhyXTkqY8zW8BV0uwysElWmJAH3-fOlDkbPH3iHSKTtQ7CWVSACYGQlp6HkCANFAkBe64jxGE7uuCyQeknekajweFLYq7A7WDtrjDQtndokODQTHnW_kkLIW_71H5o/s144/Picture%20021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg-x69aDWtTsiGnhyXTkqY8zW8BV0uwysElWmJAH3-fOlDkbPH3iHSKTtQ7CWVSACYGQlp6HkCANFAkBe64jxGE7uuCyQeknekajweFLYq7A7WDtrjDQtndokODQTHnW_kkLIW_71H5o/s640/Picture+021.jpg" width="640" /></a></div><br />
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I usually make paranthas on weekends for breakfast. This weekend we had chana dal paratha. Typically, stuffed parathas are served with chilled yogurt and often shallow fried with lot of ghee or oil. But that ain't gonna happen in my kitchen. There is no ghee/butter involved here. I used few drops of oil for each paratha and it’s not stuffed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGtzSJ52opOB8oYIv8Ze3jRj0a9Mzr6mEI78Qk6ZgMoH37XjGPX-ObMDL9NZjg2pe5fDXO7CUhhQhyphenhyphenu5fwdK2ObSEUBuPaspUbnaeIRaCWFSs86OfsWKJ_HvQTitrPxCX-_RZ6F027YY/s1600/Picture+022.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGtzSJ52opOB8oYIv8Ze3jRj0a9Mzr6mEI78Qk6ZgMoH37XjGPX-ObMDL9NZjg2pe5fDXO7CUhhQhyphenhyphenu5fwdK2ObSEUBuPaspUbnaeIRaCWFSs86OfsWKJ_HvQTitrPxCX-_RZ6F027YY/s640/Picture+022.jpg" width="640" /></a></div><br />
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The trick to get crispy parathas is to heat a flat pan on high flame but the minute your paratha sits on the pan, reduce the flame to medium. The dough can be made ahead in the night and stored in an air tight container. Let it sit in the fridge overnight. Refrigerating the dough also makes it easy to work on and gives a good rise.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJFzKxGVy-fCp53DdzLTHcu_BPpXiMDv7g2dtM7gzz6wv5DR45fhc8TOB0WdX_orhg3DHGIQxzJbkjSXYNJD0WyytUzz4hJnLfMtTr4WKlhqaLcbDyTcdb0oM7sS0q1QhO7GX6kWhb9E/s1600/Picture+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJFzKxGVy-fCp53DdzLTHcu_BPpXiMDv7g2dtM7gzz6wv5DR45fhc8TOB0WdX_orhg3DHGIQxzJbkjSXYNJD0WyytUzz4hJnLfMtTr4WKlhqaLcbDyTcdb0oM7sS0q1QhO7GX6kWhb9E/s640/Picture+001.jpg" width="640" /></a></div><br />
Ingredients<br />
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Plain wheat flour 2 cups<br />
Bengal gram/ Chana dal ½ cup<br />
Finely chopped onion 1<br />
Minced ginger and garlic<br />
Chopped coriander<br />
Chopped red chilli peppers 3-4(you can use green as well)<br />
Garam masala powder ½ teaspoon<br />
Salt<br />
Lukewarm water<br />
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Directions<br />
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Soak chana dal for 2 to 4 hours and pressure cook it with 1/2 cup of water. Cook till all the lentils become tender. I cooked for four whistles. Open the cooker and allow the dal to cool. Drain the water if any.<br />
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Using a wooden spoon or in a blender, mash the dal.<br />
Mix the dal puree with coriander leaves, onion, ginger garlic, garam masala and salt to taste.<br />
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In a big bowl, add the flour and the dal mixture. Mix everything together until dough begins to form. I usually use my hands to knead the dough. You can even use a food processor for kneading.<br />
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Pack this dough in an air tight container and let it cool in the fridge for few hours. You can straight away use the dough to make parathas but I like to give it a rest.<br />
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When you are ready to make the parathas, take pieces of the dough and make small balls. Dust some flour and then lightly flatten the dough with hand.<br />
<br />
With a rolling pin, roll out carefully to make a round paratha about ½’’ thick<br />
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Heat a flat pan and place the paratha on it. Smear some oil on top. Once you see the parantha begin to puff up turn it over and cook the other side for the same time till it's golden brown in colour.<br />
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Serve hot with cool yogurt.<br />
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</div>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-5662574544912255433.post-56516270538074407732010-07-08T13:57:00.007+02:002010-12-10T12:29:59.123+02:00Carrot RaitaI don’t have much to write about this recipe except that it’s an easy to go raita for any night of the week. It takes less than 10 minutes to prepare. Most importantly, it’s full of incredibly fresh and clean flavour; it tastes indulgent, and is bursting with nutrients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnpdRsSDmg3G3C7IaUqnOz9E5VEzL50vB_N4250D0Zr4_1vNUhhg_w_DMu3OWtN9ktjLAB-COYEuKyrU7YYMtHcZ2i7pq5GtrI9NphyphenhyphenUJ_IMnmEyklDUZBVYIx5djKw2POuaYwrm4uuA/s1600/Picture+025.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5491504644336594114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnpdRsSDmg3G3C7IaUqnOz9E5VEzL50vB_N4250D0Zr4_1vNUhhg_w_DMu3OWtN9ktjLAB-COYEuKyrU7YYMtHcZ2i7pq5GtrI9NphyphenhyphenUJ_IMnmEyklDUZBVYIx5djKw2POuaYwrm4uuA/s640/Picture+025.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a><br />
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Ingredients<br />
<br />
Shredded carrots 1 cup<br />
Low fat yogurt 1 cup<br />
Ground black pepper ½ tea spoon<br />
Chopped green chilli peppers 2<br />
Salt as per taste<br />
Coriander leaves handful <br />
Oregano herb ½ teaspoon<br />
<br />
<br />
Directions<br />
<br />
Boil shredded carrots so that it becomes tender.<br />
<br />
Beat the yogurt to get smooth consistency. Add salt, black pepper, Chopped green chillies, and oregano. Mix well. <br />
<br />
Add carrots. Mix well again. <br />
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Garnish with chopped coriander leaves. Serve chill.<br />
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update: i have sent this recipe for <a href="http://seduceyourtastebuds.blogspot.com/2010/06/vegetable-marathon-event-announcement.html">vegetable marathon</a> eventUnknownnoreply@blogger.com12tag:blogger.com,1999:blog-5662574544912255433.post-35852138604036791662010-06-30T13:49:00.011+02:002010-12-13T15:44:45.991+02:00Mango Curry...sweet, tangy & spicy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MIq6wpG4RCNSn4qgkteB3yQ8QpLkXbttmMw8EwWNn3Fhpbwg_-R9fEhp61OLOLhKXLneQIc9Z_hvcM67qmFlzSUwoUkzPFFh0Xz6Pto02YS3w-zpvLjBiQ3tKYWAVu5t4enXaPIgCbQ/s1600/DSCF0700.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5488536456779793122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MIq6wpG4RCNSn4qgkteB3yQ8QpLkXbttmMw8EwWNn3Fhpbwg_-R9fEhp61OLOLhKXLneQIc9Z_hvcM67qmFlzSUwoUkzPFFh0Xz6Pto02YS3w-zpvLjBiQ3tKYWAVu5t4enXaPIgCbQ/s640/DSCF0700.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJvLXsTp8vIGq9aypfusrivTWWelrMnMyo8cTb4Orm3DIdM6TdZ6RsNyF_tU4fNe4mQTYALEpHeErIjAzKJJhk20lJ7y_mEUjLdwcs9WAms1pxIycLGf-Jg0-aUgBD00XpAZoJ_aP3CU/s1600/DSCF0702.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5488536462167648770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJvLXsTp8vIGq9aypfusrivTWWelrMnMyo8cTb4Orm3DIdM6TdZ6RsNyF_tU4fNe4mQTYALEpHeErIjAzKJJhk20lJ7y_mEUjLdwcs9WAms1pxIycLGf-Jg0-aUgBD00XpAZoJ_aP3CU/s400/DSCF0702.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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My childhood memories are mostly related to food. Food cooked by my avva (grandma,) trips to udipi restaurant, eagerly waiting for magi noodles on Saturdays, first trip to Nirulas, bhelpuri and bajjis on a beach, momos at kullu…there are a lot more.<br />
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The recent memories of food if you ask me would always be home cooked food by my dearest ma. I always long to be home where I can just sit without thinking what to be cooked and still get the best food laid and being pampered to eat. My mom has got cooking genes from my grandmother, who would cook for a large family and still be ready for more. I still not understand how she managed to cook for a family of ten (plus) relatives who were regular visitors.<br />
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Last summer when I went to Delhi, I specially asked for this mango curry (Mamadi pandu Pulusu…in Telugu) <br />
I’m very sure that every south Indian family knows about this curry and has their own way of making it…just like sambaar.<br />
Watching mom making this was an excellent way to learn. Also, this recipe holds a very special place in my life because it happens to be my last meal with avva.<br />
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Back to the recipe…<br />
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Pairing of mango pulp with tamarind brings a unique flavour. You will appreciate more if you like sour foods. This has all the elements…sweet, spicy, tangy, and saucy. You can use any variety of mangos like Alphonso or Banginapalli but make sure that there are no threads and has good amount of pulp in it. <br />
You can serve this alongside the plain white rice or if you are like me, eat it with curd rice.<br />
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Ingredients<br />
<br />
One Mango fruit (cut in two)<br />
Tamarind pulp 2 tablespoons<br />
Mustard seeds 1 teaspoon<br />
Green chillies 3-4<br />
Kashmiri red chilli Powder 1 teaspoon<br />
Powdered jaggery 3 teaspoon<br />
Salt to taste <br />
Oil 1 tablespoon<br />
Methi (fenugreek) seeds 4-5<br />
Curry leaves<br />
<br />
Directions<br />
<br />
Heat oil in a pan over medium heat. Add mustard seeds and let it splutter. <br />
Next, fry methi seeds till it turns golden. <br />
<br />
Add curry leaves, green chillies, jaggery and tamarind paste. Add ½ glass of water and allow it to boil till all the water is evaporated and the mixture starts to thicken.<br />
<br />
At this point, add salt, red chilli podwer and give a nice stir. <br />
<br />
Add mango pieces and water if required. Cook mangoes in the gravy till all the gravy sticks to the mangoes and it looks gooey. <br />
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Let it simmer for few minutes before it’s ready to be servedUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-5662574544912255433.post-24823161337204645192010-06-22T14:12:00.007+02:002017-03-23T12:41:53.110+02:00Punjabi Karela Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh571UKHN4u4OUa_jIWvIOPOjNh8ZBaVHdOr-XKh0gF8Ch5iA7zj1LugC5MwTjrGoTkk8M8pCtHIDfUi7UCdvtKP_hecODr3K30QMvXak4GZ_2DauscfEf_NZrjTikdxkixMiXI7j69-Uo/s1600/Picture+413.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485571621860088882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh571UKHN4u4OUa_jIWvIOPOjNh8ZBaVHdOr-XKh0gF8Ch5iA7zj1LugC5MwTjrGoTkk8M8pCtHIDfUi7UCdvtKP_hecODr3K30QMvXak4GZ_2DauscfEf_NZrjTikdxkixMiXI7j69-Uo/s400/Picture+413.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here’s this bitterly sweet recipe that I've been dying to share with you.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "; font-size: small;">Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my <city st="on"><place st="on">Delhi</place></city> home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bitter Gourd/ Karela 2</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chopped onions (1 medium size)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chopped tomatoes (2 medium size)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Crushed garlic</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chopped ginger</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Slit green chillies (2)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Red chilli powder 1 teaspoon</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Garam masala powder 1 tespoon</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cumin/Jeera 1 teaspoon</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Salt to taste</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sun flower oil 2 tablespoons</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxbZYp7F6EAML6NkisEf49xIC7MOJ_eSX1ZJSu5rFboRy12oLnw1F7kk520sWDBo9034YAF41Or8Z9gYYCeicm0OwC4SoJQyhxL0q_hKmjUBmrMdOA7Dimgi02KJVAvWfo-yJ0aYvtl0/s1600/Picture+377.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485571601447932562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxbZYp7F6EAML6NkisEf49xIC7MOJ_eSX1ZJSu5rFboRy12oLnw1F7kk520sWDBo9034YAF41Or8Z9gYYCeicm0OwC4SoJQyhxL0q_hKmjUBmrMdOA7Dimgi02KJVAvWfo-yJ0aYvtl0/s400/Picture+377.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclEo1ra-jM6_nqmXNcEflgStb9Hg5MZRx4u9J1mUCrsIfLbzjBxRPpCovHALb4FkoEu7vPeFpsOIDHpMU4AKJdgvAWPNQsHoyjfv5D7ZMNPbOAz_5cmNQ7alSBtUQm-7rYYJst69MepQ/s1600/Picture+389.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485571605001085842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclEo1ra-jM6_nqmXNcEflgStb9Hg5MZRx4u9J1mUCrsIfLbzjBxRPpCovHALb4FkoEu7vPeFpsOIDHpMU4AKJdgvAWPNQsHoyjfv5D7ZMNPbOAz_5cmNQ7alSBtUQm-7rYYJst69MepQ/s400/Picture+389.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <link href="file:///C:%5CDOCUME%7E1%5CCURREN%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C03%5Cclip_filelist.xml" rel="File-List"></link><style>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cut thin rounds of bitter gourd. Shallow fry them in a pan with 2-3 teaspoon of oil. Place it <i><span style="font-style: normal;">on a plate</span></i> with <i><span style="font-style: normal;">paper towels</span></i> till the excess oil drains out. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywOufa40DdDTHELRhi7bloYaNrcLHjr3RjbOWa1rChtQFZpz5vQYEhlaw120jVxfYEwb4P3sQDzboT86OLSQNsZPYEN9vNwOq_nUw3fJ_UAgJ36jAlIwz54wn-rvW3gPPKQj3yLR1pQ4/s1600/DSCF2255.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485571607957382066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywOufa40DdDTHELRhi7bloYaNrcLHjr3RjbOWa1rChtQFZpz5vQYEhlaw120jVxfYEwb4P3sQDzboT86OLSQNsZPYEN9vNwOq_nUw3fJ_UAgJ36jAlIwz54wn-rvW3gPPKQj3yLR1pQ4/s400/DSCF2255.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">For the fried masala</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat 1 tablespoon of oil in a pan (I used the same pan again), add cumin seeds, wait for the aroma and add onions and sauté till brown. </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add ginger-garlic. Sauté for 3 minutes. Add tomatoes, followed by salt, chilli powder, garam masala. Give a good stir. Don’t add water as the gravy needs to be thick.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Transfer shallow fried bitter gourd and simmer for 4-5 minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxNyB1hZSPcenfWq3VVxxF48J_PmT05B6KzLpuDpHIDaIUhA6dqNujn4oCk4r33WQiOyhT_vQsN8qZf54MGJg5VCXqTRRJoUysYOa4fxFHkEUlmSScA93POv0h-tnurMM_N5uQeTOdRs/s1600/Picture+408.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485571614838340914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxNyB1hZSPcenfWq3VVxxF48J_PmT05B6KzLpuDpHIDaIUhA6dqNujn4oCk4r33WQiOyhT_vQsN8qZf54MGJg5VCXqTRRJoUysYOa4fxFHkEUlmSScA93POv0h-tnurMM_N5uQeTOdRs/s400/Picture+408.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <link href="file:///C:%5CDOCUME%7E1%5CCURREN%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C03%5Cclip_filelist.xml" rel="File-List"></link><style>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I would totally recommend this to someone who is looking for some different taste and who likes bittersweet taste. The edges were just a bit crisp, but the whole of it was moist. Hubby later made some karela chips that went well with curd rice.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Considering the health factor, I would make it again.</span></span></div>
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<br />Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-5662574544912255433.post-76572321226126946892010-06-19T15:49:00.008+02:002011-06-07T09:58:29.769+02:00Red Pumpkin & Chickpea Soup<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaVzNJ1Rbii_98empcBAPqm8LJhyphenhyphen9TYFNjpWYv4EXgPnVN2twU-IZqz30AzzHdApLMm7cqsHyR0sWpLI_3jolZ4ezXXmTwYTPGrTcN3BRSNoVk7EL01UOlazYh0zMyMtrDjRQeGgEr-8/s1600/Picture+403.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5484482646573650338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaVzNJ1Rbii_98empcBAPqm8LJhyphenhyphen9TYFNjpWYv4EXgPnVN2twU-IZqz30AzzHdApLMm7cqsHyR0sWpLI_3jolZ4ezXXmTwYTPGrTcN3BRSNoVk7EL01UOlazYh0zMyMtrDjRQeGgEr-8/s400/Picture+403.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Lunch on any weekday (alone) is always uneventful. I usually eat quick bite while watching television. I get excited to cook on weekends when I and hubby eat together. These days we eat out in the patio as it is warm and sunny. For most parts of the world summer has begin but down here it’s cold so we enjoy the sun.<br />
I made red pumpkin soup around 4ish. This is the time when you don’t feel like having coffee but still crave for something to fill your bellies. Hubby would have preferred a pack of Doritos but I wanted to make something healthy.<br />
There is nothing in it that is exotic or unavailable. You can even make this for dinner parties and trust me everyone will love it and you can pat yourself on the back, because it's just so easy… minimalist cooking.<br />
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Ingredients<br />
<br />
Red pumpkin (diced) 1 cup<br />
Boiled chickpea ½ cup<br />
Garlic cloves 5 to 6<br />
Fresh cream 1 tablespoon<br />
Olive oil 2 tablespoons<br />
Black pepper powder 1 teaspoon<br />
Salt to taste<br />
Water 1 ½ cups<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdCg3HEQ42NwurDgVPxQQHFyP_hE3r4GXsf8j1OPr3wViA7PtvCQ78Q62oksexcNzX9Svxr_g1USekWlT6_xIQaUMH4ja6Pxig5P272AesT9QKCrLpjyxklZ1QXcrr-eg45AZBAd0gTU/s1600/Picture+368.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5484482649975809394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdCg3HEQ42NwurDgVPxQQHFyP_hE3r4GXsf8j1OPr3wViA7PtvCQ78Q62oksexcNzX9Svxr_g1USekWlT6_xIQaUMH4ja6Pxig5P272AesT9QKCrLpjyxklZ1QXcrr-eg45AZBAd0gTU/s400/Picture+368.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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In a pressure cooker, add diced pumpkin, chickpea, garlic, water, and salt. Pressure cook it for 5-6 minutes (or 8 whistles). Open the cooker once the steam completely evaporates (NEVER use force to open cookers.) <br />
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Use a wooden spoon to puree or mash all the ingredients. Check for the soupy consistency…if it’s too watery then cook further but if you have added 1 ½ cups of water it will be fine.Add cream and stir well.<br />
In a pan temper olive oil and add pepper powder. Add this oil to soup. Using a ladle to serve the soup in a soup bowl.<br />
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</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5662574544912255433.post-15186841573132771372010-06-07T09:40:00.015+02:002011-06-09T09:58:35.614+02:00Warm Spaghetti Salad<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTV8O4b7cyTAbeOab4D4j6WO_V_5TFYrrAa4ZQdM2k3s0_E0TZYTjGa1TIDR6qUJyY0Rc9Wx-tP-d25HhU4X-wtehi6KWcCkC0GlLkRQ2Hlprvje9HuYTM92qFVD5g8hilSGbiBOSksA/s1600/DSCF2313.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479951342929218994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTV8O4b7cyTAbeOab4D4j6WO_V_5TFYrrAa4ZQdM2k3s0_E0TZYTjGa1TIDR6qUJyY0Rc9Wx-tP-d25HhU4X-wtehi6KWcCkC0GlLkRQ2Hlprvje9HuYTM92qFVD5g8hilSGbiBOSksA/s400/DSCF2313.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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I haven't been in the kitchen much in the past few weeks… blame it on the jet lag, cold whether or simple laziness. What ever I did cook was nothing worth writing about.<br />
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The other day I watching BBC lifestyle channel and saw Bill’s cookery show. The spaghetti salad recipe really caught my eyes and I instantly wanted to give a try. But this is not India, where I can just grab my wallet and go grocery shopping. I had to wait for my weekend trip to the farmer's market and bought our weekly stock of veggies and cottage cheese. The recipe asks for few things like cherry tomatoes and olives that are usually not bought by Indian households but this is worth buying because olives do tastes good with herbed paneer and tomatoes. So here goes the recipe…which has been slightly tweaked to suit my Indian taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZI1HHlFFP_8Qrlo_wUFauUvVJUV_QTfepk8y0qnzExNOwSu4VFVgtYfy9tJ3CORbEBb9Waa0cJOn9FS3yyW2pGF7ABVgDjL8M5bgsoBho5JUfid-u7LPd8DkYxxpgR-TN59ke2zxXAI/s1600/DSCF2302.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479948239113604546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZI1HHlFFP_8Qrlo_wUFauUvVJUV_QTfepk8y0qnzExNOwSu4VFVgtYfy9tJ3CORbEBb9Waa0cJOn9FS3yyW2pGF7ABVgDjL8M5bgsoBho5JUfid-u7LPd8DkYxxpgR-TN59ke2zxXAI/s400/DSCF2302.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRmGjxndy2kJzLTGWkvVg5UwuZ3xH2UL6kENu3rOsiTcg5YUNVEXYPsc5lwGLgR8K-g1YYUMUu5xGj4u1jtonE9aNMMoj-QXOqUvRYOD2LEx3NARj3WlbGQuPY_2G2A28U_RBZsG2NKU/s1600/DSCF2303.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479948245369574194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRmGjxndy2kJzLTGWkvVg5UwuZ3xH2UL6kENu3rOsiTcg5YUNVEXYPsc5lwGLgR8K-g1YYUMUu5xGj4u1jtonE9aNMMoj-QXOqUvRYOD2LEx3NARj3WlbGQuPY_2G2A28U_RBZsG2NKU/s400/DSCF2303.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr00sKi45jbnbtUx2NXSJd4WEqQsUQ4m7XGnaIjyNzmouJ5fi-pCOt7ulrJF__5kJCgRtAlMzULfafT6oxFlWWSR4_0G2VpT32ajCGrwF-UTvm9MMW9QCBWCE0-WcFgfVRAJWVhjJ0Mwg/s1600/DSCF2309.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479948251484039410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr00sKi45jbnbtUx2NXSJd4WEqQsUQ4m7XGnaIjyNzmouJ5fi-pCOt7ulrJF__5kJCgRtAlMzULfafT6oxFlWWSR4_0G2VpT32ajCGrwF-UTvm9MMW9QCBWCE0-WcFgfVRAJWVhjJ0Mwg/s400/DSCF2309.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghow3tEDLhtbQABEl6yyKRzZj6E0YFXJzQ9xzW_wf0Y_c2yLa2SECv49u6FSlBzIaTz3KPof3iRFLh63gCd4b3R8zHfRGPTeuSBwiQe5t1rfdN-ytPS12B2q2o6fF_j73WRAet3wS2DRY/s1600/DSCF2311.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479948258142955666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghow3tEDLhtbQABEl6yyKRzZj6E0YFXJzQ9xzW_wf0Y_c2yLa2SECv49u6FSlBzIaTz3KPof3iRFLh63gCd4b3R8zHfRGPTeuSBwiQe5t1rfdN-ytPS12B2q2o6fF_j73WRAet3wS2DRY/s400/DSCF2311.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Ingredients<br />
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Spaghetti 1 ounce<br />
Garlic cloves minced 3-4<br />
Tomato(small) pureed 1<br />
Cherry tomatoes 4-5<br />
Mixed herbs<br />
Diced capsicum<br />
Cubes of paneer<br />
Olives 4-5<br />
Coriander<br />
Chilli powder to taste<br />
Salt to taste<br />
Oil sunflower/ olive oil<br />
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How to cook...<br />
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Heat a large pot with water over the stove.<br />
Sprinkle table salt and add few drops of oil to the heating water. This makes sure that spaghetti tastes good and doesn’t stick. Once the water starts boiling, add one ounce of dry spaghetti noodles. Let it boil for ten minutes. It should be slightly undercooked as we will be cooking it again. Once done, drain it under cold running water. Keep it aside.<br />
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For the dressing<br />
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Heat the pan on medium fire and add few tea spoons of oil, add garlic when the oil is hot. Once you start smelling the aroma; add capsicum, pureed tomato, chilli powder, salt, coriander leaves, and herbs. Stir often. In the end add cherry tomatoes, olives, and paneer cubes and give a good stir. In the end, add cooked spaghetti to this mixture and give a good toss.</div>Unknownnoreply@blogger.com2