tag:blogger.com,1999:blog-11273891658135798402024-02-21T01:56:09.572-08:00The Turmeric KitchenUnknownnoreply@blogger.comBlogger45125tag:blogger.com,1999:blog-1127389165813579840.post-90178890492483074142015-02-19T09:07:00.000-08:002015-02-19T17:55:43.230-08:00The mushroom debate - Love it or leave it? |~Malai Matar Mushroom~<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mushroom, that one ingredient that evokes as many opinions as does any political debate, is one of my very favorites. I am yet to find any other vegetable (well almost..) that stimulates such strong reactions, that ranges the whole spectrum from total love to utter dislike. No wonder its known as the “meat” of the vegetable world, thereby opening itself up to such strong reactions from the vegetarians. I look at it this way – if something evokes such ardent responses (just like any opinionated person you might encounter), it definitely carries mettle and so it does. Soft yet
spongy, chewy yet melt-in-your-mouth - it kindles all sorts of sensations as one bites through that succulent piece of earthiness. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
The "mushroom" love bug caught me quite early and my very first food memory of
this powerhouse was when my Dad would come home after an early morning outing to Barabati stadium, where rows of wild mushroom vendors would
line up. It was more of a chance that you got hold of them since they would show up only when they had enough mushrooms to sell, which ensured that those were wild rather than cultivated ones. So Dad would be back with the intensely fragrant and flavorful<span style="mso-spacerun: yes;"> </span>shiitake /brown mushrooms while we would start throwing ideas at my Ma.Till date the wooden, that atypical earthy "mushroom" aroma transports me back to the early
morning hustle-bustle in our kitchen. I love every kind –
from meaty portabella to the slender enokii mushrooms to the earthy crimini. Each has a distinct
flavor, identity and personality that dictates their best fit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Recently, mushrooms have been making it to my “must-buy” section of our grocery
list. From omelets to pastas to- of course my very favorite mushroom masala. I use it with an enthusiasm that can only match my propensity for eggplants. Just like eggplants, what makes them so unique is their ability to soak in new
flavors all the while standing strong with their identity. After trying out
numerous variations of the mushroom masala, one fine day we craved for the
creamy matar mushroom sans the overpowering creamy and bland gravy. Here’s the one that I concocted that has the
perfect balance for our palate – melt-in-the-mouth mushrooms with just the
right hint of creaminess with a blend of slightly sweet peas. Here you go:<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Melt-in-the-mouth mushrooms and sweet peas soak in the smooth tomato gravy with just the precise hint of creaminess from roasted cashews. Serve it with warm chapatis or parathas.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 lb Shiitake/Crimini/White button mushrooms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Tablespoons Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 inch Cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Large onion chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Tablespoom Ginger garlic paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup Tomato puree</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 teaspoons Chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon Turmeric powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4-5 Roasted whole Cashews made into a paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2-3 teaspoons Heavy cream (Optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup Green peas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>For the dry masala</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 teaspoon Cumin seeds/ Jeera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 nos. Whole Cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 nos. Whole Cardamom pods</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Method:</b><br />
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Slice the mushrooms as thick/thin you like & set aside. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add oil to a pan over medium high heat and saute the onions along with the cinnamon stick till the onions are lightly golden brown (5-6 mins). </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then add 3 T of ginger garlic paste and fry over medium heat. Add little water to the paste once it dries out and repeat the process till oil floats on top.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then add in the tomato puree in small amounts making sure it dries out each time before adding the next batch of tomato puree. The masala should be bright red in color. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Note: Choose dark red ripe tomatoes for the best color.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When oil floats on top, add in chilli powder and turmeric powder and stir over medium low heat. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then add in the peas and mushrooms and toss well. Saute for 2 mins till mushrooms shrink a bit. Then,</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">add 1/2 C of water and bring it to boil. Add in the cashew paste and heavy cream if using. Simmer over low heat for 15 mins.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a separate dry pan, add the ingredients for the dry masala (3 tsps of jeera, 5 cloves and 2 cardomom pods). Dry roast till fragrant and grind to a powder.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sprinkle the dry masala over the gravy just before switching off the heat.</span></li>
</ol>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Quick, simple and with the a relatively short grocery list, this mushroom gravy is sure to wow all the mushroom lovers out there. Move over paneer - you have competition :D</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Till next time!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">J</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1127389165813579840.post-75571680645123674702014-11-05T21:40:00.002-08:002014-11-05T21:40:42.766-08:00The Diwali faraal making escapade-Part I ~ Mitha Gaja / Shankarpale~<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMW9LcL1ZitQPr-5z0LDhBjh9UG4Rk8vV92_5qj8-B4ZzS5_fJghXV8fyoHldygpKTLj7LtVqGzVRq7CSGNFpPlkDGjU_qVmm-sxHZ5WeeMsj9CeCxs3TYp0L5cEiVTr3xzVZ-wZrJz38/s1600/Mitha+Gaja1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMW9LcL1ZitQPr-5z0LDhBjh9UG4Rk8vV92_5qj8-B4ZzS5_fJghXV8fyoHldygpKTLj7LtVqGzVRq7CSGNFpPlkDGjU_qVmm-sxHZ5WeeMsj9CeCxs3TYp0L5cEiVTr3xzVZ-wZrJz38/s1600/Mitha+Gaja1.png" height="426" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The
glittering diyas, the bright, vivid hues of a meticulously rendered rangoli
and the warm appetizing aroma of fried snacks hanging buoyantly in the air while
my spirited family and friends gather around the porch to light up firecrackers–
this is all that Diwali means to me. The celebration of virtue and compassion with
an inanely fair amount of lip-smackingly delicious snacks – that’s surely something
everyone wants to come together for. So to commemorate everything that makes
Diwali remarkable, I had resolved that no matter how difficult it might seem to
fit anything at all into my schedule right now, I am going to try and make as
many snacks as I can and replicate “our gharwali” Diwali and this being our
very first one after the wedding made it extra worth the effort. So homemade
snacks, decorating up our home with lots of diyas, rangoli and lights, a celebration with friends and lots of food to share for our potluck –
that became the highlight for our Diwali festivities this year.</span></div>
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<span style="font-family: Verdana, sans-serif;">And so it
all began with making a list of usual Diwali snacks or faral that I wanted to
make – <a href="http://turmerickitchen.blogspot.com/2012/11/the-joyous-treat-besan-sooji-besan-rava.html">Besan sooji ladoo</a>, <a href="http://turmerickitchen.blogspot.com/2012/11/ushering-in-diwali-with-chivda-aka.html">Chivda</a>, Karanji, Shankarpale, Masala Mathri and one
entrée for the potluck. I had already had experience with making </span><a href="http://turmerickitchen.blogspot.com/2012/11/the-joyous-treat-besan-sooji-besan-rava.html" style="font-family: Verdana, sans-serif;">Besan sooji ladoo</a> <span style="font-family: Verdana, sans-serif;">and </span><a href="http://turmerickitchen.blogspot.com/2012/11/ushering-in-diwali-with-chivda-aka.html" style="font-family: Verdana, sans-serif;">Chivda</a><span style="font-family: Verdana, sans-serif;">, so while making those were a breeze, everything else was somewhat tasking yet an extremely delightful learning curve. Making of each of these individual snacks taught me
a few lessons I learnt along the way and I resolved to make sure that I document
it well for my reference for Diwali faral making next year. I am sure a lot of
you might have had similar experiences and you know very well how much having to
re-do something from scratch teaches you. So this will be a series of posts
with all these recipes I learnt this Diwali and my kitchen centric adventures with them.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">The center of discussion for my first post is the perfectly sweet and crunchy,
melt-in-your mouth shankarpale or as I knew it – “<i>Mitha Gaja</i>”. <i>Mitha gaja/
Shankarpale</i> has always been one of my favorite snacks that my grandma made. It
was her specialty and so uniquely hers. One fine day if we found <i>mitha gaja</i> at
our place, we would know who sent it. I have even been lucky enough to have
observed her make it and considered myself privileged to have been allowed to
cut the rolled out dough into its characteristic diamond shapes. At that time, being a part
of something so intricate had made me inanely happy and extremely proud of myself. So as I began my adventure of making
<i>mitha gaja, </i>I of course knew who to call for help. My grandma seemed so elated
to share her knowledge built over the years with great detail and of course
with very encouraging words. With a help and a little bit of trial and error, I got it. These turned out exactly as I like them and I was the happiest little bird in town.</span></div>
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<span style="font-family: Verdana, sans-serif;">So here’s the detailed <i>mitha gaja</i> recipe which
resulted in perfectly sweet, melt-in-your-mouth multilayered gaja that I so
loved and am very happy to write it down for your and my own reference for Diwali faraal making next year. t.<o:p></o:p></span></div>
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<span style="background: white; color: #222222;"><b><span style="font-family: Verdana, sans-serif;">~Mitha Gaja / Shankarpale~</span></b></span></div>
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<span style="background: white; color: #222222;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRhzzULDlhHIY0HZa0IV1RxPjI6eRU7uTKhyphenhyphennShgKvWOz1pYc98ZVqeYOfL4Vet8llmswj7v72mOEE8KM7yaXzVB2tL-Tzz-Q77Fi_GYKYLXtutjNRuOzkG2vGecDAk3MbEeuAym7E1g/s1600/Mitha+Gaja2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRhzzULDlhHIY0HZa0IV1RxPjI6eRU7uTKhyphenhyphennShgKvWOz1pYc98ZVqeYOfL4Vet8llmswj7v72mOEE8KM7yaXzVB2tL-Tzz-Q77Fi_GYKYLXtutjNRuOzkG2vGecDAk3MbEeuAym7E1g/s1600/Mitha+Gaja2.png" height="426" width="640" /></span></a></span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;">These crispy, flaky, melt-in-the-mouth sweetened fried festive snacks are a must-eat during Diwali. Made up of simple easily found at-home ingredients, these diamond shaped goodies are usually over before you know it.</span></div>
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<b style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><br /></span></b></div>
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<span style="font-family: Verdana, sans-serif;"><b style="color: #222222;">Ingredients: </b><span style="color: #222222;">(Makes enough to fill a 1 lt jar)</span></span></div>
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<!--StartFragment--><!--EndFragment--><div class="MsoNormal" style="background: white;">
<span style="background-color: transparent; color: #222222; font-size: 14pt;">½ </span><span style="background-color: transparent; color: #222222;"><span style="font-family: Verdana, sans-serif;">C </span></span><span style="color: #222222;"><span style="font-family: Verdana, sans-serif;">Ghee<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;">2 C + 2 Tablespoons Maida/All purpose flour<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></span></div>
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<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>1.</b> Warm up the milk till it just boils and add the sugar
to it. Let them sit.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>Note:</b> I microwaved the milk at 100% power for 1 minute and
it was warm enough. The whiteness of the milk will look diluted and
transparent. Do not panic, that’s ok.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>In a seperate mixing bowl, pour the ghee and fluff it
with kneading action such that it becomes creamy (about 4-5 mins). <o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>Note:</b> I used the flat beater attachment on my Kitchen Aid stand
mixer and let the mixture turn light & fluffy (~ 2-3mins).<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>3. </b>Once the ghee turns fluffy, add in the milk-sugar
mixture and stir it a little bit.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>4.</b>Then, add in the flour little by little and bring it
together. Knead for ~ 1 min and keep aside.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>5.</b> Divide in to 5-6 rounds balls and roll it 1/4 inch
thick.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>6.</b> Cut diagonals on the roti and fry.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>7.</b> Fry these at medium- medium low heat (the knob of the
gas range stays around 5-6 on a scale of 10). When you add it to the oil keep
it at medium so that the exterior seals. Then lower the heat slightly for it to
cook through and harden.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>Note:</b> At very low temperature the dough dissolves, so make
sure that when you add the pieces to the oil its at medium (5 on a scale of
1-10) and then lower it to 4 when the exterior sets.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>8.</b> Take them out on paper towels, let them cool and store
it in air-tight containers.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3KHbKRwnmyNUMO-r61jyn-D_TK4ZNnDXRoGrXGYLeLAVay6NQ2VNqS2-MlYBFVy8ZPaAYbmMdn-TH7H0TjVehlVNCvKSsI4Yg7_vvM4jRrui8RRdzhqCDL9YP1RzYQbSIric2gfXaQQ/s1600/Mitha+Gaja3.png" imageanchor="1" style="background-color: transparent; clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3KHbKRwnmyNUMO-r61jyn-D_TK4ZNnDXRoGrXGYLeLAVay6NQ2VNqS2-MlYBFVy8ZPaAYbmMdn-TH7H0TjVehlVNCvKSsI4Yg7_vvM4jRrui8RRdzhqCDL9YP1RzYQbSIric2gfXaQQ/s1600/Mitha+Gaja3.png" height="430" width="640" /></span></a><span style="color: #222222;"><o:p><span style="font-family: Verdana, sans-serif;">And this is how I learnt a new skill this Diwali and while it was not all smooth sailing, it was every bit worth the journey :) A few mishaps, a few soft shankarpales later..I nailed it and there's no better feeling than acquiring something you thought was difficult. And there again it proves that "Never ever give up" is a life lesson that helps every where.</span></o:p></span></div>
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<span style="background-color: transparent; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white;">
<span style="background-color: transparent; font-family: Verdana, sans-serif;">So until the part II..(which will be coming up soon!!)</span></div>
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<o:p><span style="font-family: Verdana, sans-serif;">Happy learning!</span></o:p></div>
<div class="MsoNormal">
<o:p><span style="font-family: Verdana, sans-serif;">J </span></o:p></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1127389165813579840.post-10855611215202445082014-09-11T09:02:00.000-07:002014-09-12T17:39:25.467-07:00Of nostalgia & adventure - A memorable Ganesh Chaturthi with "Mango Kalakand/ Aam Kalakand"<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBt1G0istpubOeEO-C__Ggm_0S7GEHJSy1ao45QlSSRYd7wD-v85ESu6zyymmFAQVMtloGyE1QCH2GYXm0FQwTczbMz5apugFPzjGsZhrgZeVQXUCJy55nKqf50w9XUi2Ox0peMW00pU/s1600/Kalakand3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBt1G0istpubOeEO-C__Ggm_0S7GEHJSy1ao45QlSSRYd7wD-v85ESu6zyymmFAQVMtloGyE1QCH2GYXm0FQwTczbMz5apugFPzjGsZhrgZeVQXUCJy55nKqf50w9XUi2Ox0peMW00pU/s1600/Kalakand3.jpg" height="398" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Verdana, sans-serif; text-align: center;">This year Ganesh Chaturthi
was very special and that’s because of so many reasons. Special because it was
the first one we celebrated after our wedding, hereby marking a tradition we
intend to carry on for years to come. Special because we made our own idol for
the occasion and had an absolute blast making it and most importantly because
we also got to celebrate it with our friends & neighbors who made up for the absence of our
family here with us. My desire to celebrate this at our place stemmed from the
reason that this festival has always been very close to heart for my husband. Back
at his place, it’s a tradition to celebrate it with fervor and invite all
relatives near and dear for a yearly get together and he still cherishes those
memories of laughter and frolic. So this year we ushered in Lord Ganesh to our
abode. Truly, what better occasion than Ganesh Chaturthi – dedicated to the <i>Vignaharta</i>
(destroyer of obstacles) to herald in this entire season of festivities?</span><br />
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Our little adventure while making
the idol was such an exhilarating experience. With very modest expectations, we
started off the project by mixing the clay and molding shapes and then there
was truly no looking back. The urge to make it better till it looked realistic
pushed me to keep at it till I got the result I wanted. You will not believe me
if I tell you that it took me an hour to get the janwa right (the string around
Lord Ganesha’s torso)..phew! A day to dry and then we sat to paint the idol
with the brightest colors and He looked absolutely handsome <span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span> We also made him his pet rat, some ladoos on a thali
and a seat for him to sit. All to make him happy! Here are some pictures of the
project :)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdiRUt-7PnR-dcui6Cfkwn9wwJhewtZIQxKhXRuA7rmNj7mPZu26chEL0KTB3z4WbET_-LqtFNPLxXkDCc810Ec6HdCrcjlmnQpW3lGQvLQo2YozEcg8eQO98HZk4ClJ5IaLFxwJJ4ZA/s1600/Our+first+Ganesh+Puja-2014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdiRUt-7PnR-dcui6Cfkwn9wwJhewtZIQxKhXRuA7rmNj7mPZu26chEL0KTB3z4WbET_-LqtFNPLxXkDCc810Ec6HdCrcjlmnQpW3lGQvLQo2YozEcg8eQO98HZk4ClJ5IaLFxwJJ4ZA/s1600/Our+first+Ganesh+Puja-2014.jpg" height="494" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Now with our homemade Ganesh
idol all done and ready for his D-day, it was only fitting to welcome him home
with equal pomp and show. So apart from the typical Maharastrian puja
delicacies (varan, bhaat, puri, kala chana chi usal, batatya chi bhaji,
koshimbir, chutney, <span style="mso-spacerun: yes;"> </span>ukdiche modak (yes I
tried it!) and shrikhand), I wanted to make something special for the occasion
and decided to try my hand at making kalakand. I have been especially motivated
since the time I recently had it at a friend’s place and it instantly brought back fond memories
of me nibbling on one small piece for hours to relish every bite. This
was the perfect occasion to prepare and offer it to our Ganpati as
our special homemade prasad or offering.<b> </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>~Mango Kalakand~</b></span></div>
</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lu6ivTr3y-y1z0UMn4FJahebqa87mDABMNiSqjHuhvqn7AF59s_j3Ge1zsRisIqrr7sXelFb-5DjpS6k1IwKJWVUKHhf0M4SU2KPlQAQllS_b7-NxbhS1pekCWxXUaOOgQ2INyJx__4/s1600/Kalakandmain.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lu6ivTr3y-y1z0UMn4FJahebqa87mDABMNiSqjHuhvqn7AF59s_j3Ge1zsRisIqrr7sXelFb-5DjpS6k1IwKJWVUKHhf0M4SU2KPlQAQllS_b7-NxbhS1pekCWxXUaOOgQ2INyJx__4/s1600/Kalakandmain.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Kalakand / Aam Kalakand</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Soft, rich & creamy dessert squares made of fresh cottage cheese & mango pulp sweetened with condensed milk & reduced milk powder. With generous amounts of pistachios & slivered almonds, this dessert attains it exquisite aroma from that elusive hint of saffron. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="background: white; color: #222222;">3 C Mango Pulp </span><span style="color: #222222;"><br />
<span style="background: white;">2 C Cottage Cheese (Paneer)</span><br />
<span style="background: white;">1 C Condensed milk (Add ¼ C more if you want a
little more sweetness)</span><br />
<span style="background: white;">1 C Mava powder</span></span></span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Pinch of saffron soaked in 2 T of warm milk.</span><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><br />
<span style="background: white;">1/4 C Chopped pistachios & almonds<o:p></o:p></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background: white;">1/4 tsp rose water (Optional)</span></span></span><br />
<span style="background: white; color: #222222; font-family: Verdana, sans-serif;">Pinch of salt (Optional)</span><br />
<span style="background: white; color: #222222; font-family: Verdana, sans-serif;">1/4 tsp lime juice(Optional)</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;">
<span style="background: white;">3 cardamom pods – crushed to a fine powder</span><br />
<br /><b>
Method:</b></span></span></div>
<div class="MsoNormal">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;">
<span style="background: white;"><b>1.</b> In a pan over medium heat, reduce the mango
pulp till it’s thick enough to coat the back of the spoon (~20 mins). This
intensifies the mango flavor. <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="background: white; color: #222222;"><i><b>Note:</b> I made “fresh”
mango pulp from frozen mangoes. You can use the readymade mango pulp too.</i></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;">
<span style="background: white;"><b>2.</b> In the mean time, soak the saffron strands in
1 T of lukewarm milk and set aside.</span></span></span></div>
<div class="MsoNormal">
<span style="background: white; color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>3.</b> After the pulp is
thick, mix in the paneer, condensed milk, saffron soaked in milk and mava
powder. Stir to mix well. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background: white; color: #222222;"><span style="font-family: Verdana, sans-serif;"><i><b>Note:</b> I used
homemade paneer with full fat milk </i></span></span><i style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">(4C of paneer from 1 Gallon) </i><i style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">. Bring the milk to a boil and then add in lime juice (1 lime) +yogurt mixture (2T) for a softer and fresher outcome.</i></div>
<div class="MsoNormal">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><b>4.</b> Reduce this mixture over medium heat till it starts
leaving sides of the pan </span></span><span style="color: #222222; font-family: Verdana, sans-serif;">(~ 15 mins)</span><span style="color: #222222; font-family: Verdana, sans-serif;">. Stir regularly so that it doesn’t
stick.</span><br />
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;">
<span style="background: white;"><b>5.</b> Add in the salt, lime juice, rose water and cardamom
powder along with the chopped nuts. Stir well.<o:p></o:p></span></span></span><br />
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif;"><span style="background: white;"><i><b>Note:</b> I added in the pinch of salt & 1/4 tsp of lime juice to round out the sweetness. You can opt out of it if you prefer so.</i></span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;"><b>6.</b> Pour this mixture in a greased flat container and flatten it. Sprinkle more nuts and let it set in the refrigerator (~ 2hrs). Cut and serve.</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;"><i><b>Note:</b> This sweet stays fresh in the refrigerator for about 1 week.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLb0F5STHu9AlINKcv1YzkhNI4ySZsrtAmlt6KWVnIPQJHDpVQ5w9MgSu0tUaN3plljzmS_Y83O_5zHSTXxayl3TNknGVgh26ZNX05fXZZxSMpAnfOWrBSMprlyAoo_fVipGSRCpgzLs/s1600/Kalakand+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLb0F5STHu9AlINKcv1YzkhNI4ySZsrtAmlt6KWVnIPQJHDpVQ5w9MgSu0tUaN3plljzmS_Y83O_5zHSTXxayl3TNknGVgh26ZNX05fXZZxSMpAnfOWrBSMprlyAoo_fVipGSRCpgzLs/s1600/Kalakand+2.jpg" height="402" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--></span></span><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Making kalakand at home was another
satisfying experience that made this celebration all the more special. It was an
eye opener and a recipe that I cherish more so because it melded in traditions and happy memories from both our
childhoods. Isn’t that's what great occasions are made of? A little bit of
nostalgia mixed in with the right amount of adventure :-)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: Verdana, sans-serif;">Love,</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">J</span></div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1127389165813579840.post-59898377863355571232014-07-30T08:42:00.000-07:002014-08-01T11:04:21.393-07:00Recreating the Mexican fare ~ Mexican rice w/ Smokey Chicken fajitas & chunky guacamole~<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1ItUGIxucZlB-PL-YYI1pOGFZ_nIXT4iBHbenOKekTTiKNuPwfm7saiVfdwEDhbPYmNcaJvP4p1v7Y9r1ny1oWC1-e5HYRh_4a8SMh3j4_2ZFijc0kyvzZfIvKZJD13u8mkHcVQa-Yc/s1600/Main+pic_Mexican.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1ItUGIxucZlB-PL-YYI1pOGFZ_nIXT4iBHbenOKekTTiKNuPwfm7saiVfdwEDhbPYmNcaJvP4p1v7Y9r1ny1oWC1-e5HYRh_4a8SMh3j4_2ZFijc0kyvzZfIvKZJD13u8mkHcVQa-Yc/s1600/Main+pic_Mexican.JPG" height="433" width="640" /></a></div>
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When I think intently about that one cuisine that's closest to Indian flavors, my personal preference has always been Mexican. The spices, the intense flavors & the aroma that meld in together as a combination of several different spices are so reminiscent of our cuisine that it's really hard to pass it up. The remarkable similarities between Indian & Mexican dishes- be it the use of tomatoes, various chillies, or even the roasting of meat to develop flavors is sometimes very surprising, but when we come to think of it...it shouldn't really be. After all, almost all the essentials in an Indian curry like the tomato, potato & even the chillies have been New World exports to our subcontinent through the Portugese invaders. And there comes the connection!</div>
<br />
Personally, I absolutely love the vibrancy - be it in the spread of dishes or the colorful serving plates...everything is so full with zest for life. The food is always as dynamic in the range & depth of flavors as is their spirited decor. One place that is responsible for making me a die-hard fan of Mexican cuisine has to be La-Taquiza in LA. Tucked away in a small strip mall-like area, don't be fooled by its humble existence. I have really lost count as to how many times I have pulled my friends to join me there and converted them into La Taquiza fans ;) The decor, the people & of course the taste of each of their dishes feels so authentic that I would imagine that this is exactly how food is cooked back in Mexico. So authentic and flavorful!<br />
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But after moving here to the Bay, I am yet to chance upon such an authentic Mexican place but I am sure it does exist somewhere. Now with being so far from La Taquiza, it is only wise for me learn the ropes of my favorite cuisine and try it out myself. Today's post is a product of that eventful Sunday morning when armed with a strong desire to replicate tastes of my favorite Mexican restaurant & with my go-to book "The Cuisines of Mexico - Diane Kennedy" for Mexican recipes, I set on this self satiating journey.<br />
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<div style="text-align: center;">
<b>~Arroz a la Mexicana (Mexican Rice) ~</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_XIqi2VB1IPzdA6K7nqjFyu_8Bj2unDjAZntqs9as71w-K1qE1zv-PafBMOEFJbOvchBbCq941Xkm-Ku8bLqHFl1Geemib767ddlTc0H6-ERKSzUfYpfLnYw0EQr7ZiLk4raN60ICOg/s1600/Closeup_Rice2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_XIqi2VB1IPzdA6K7nqjFyu_8Bj2unDjAZntqs9as71w-K1qE1zv-PafBMOEFJbOvchBbCq941Xkm-Ku8bLqHFl1Geemib767ddlTc0H6-ERKSzUfYpfLnYw0EQr7ZiLk4raN60ICOg/s1600/Closeup_Rice2.JPG" height="440" width="640" /></a></div>
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<b><br /></b>This Mexican rice is so subtly flavored with tomato & garlic sprinkled with a hint of cumin powder and jalapeno (for that much essential heat kick) that it's can shine either as a stand alone dish or a suited accompaniment to another spicy side dish.<br />
<b><br /></b>
<b>Arroz a la Mexicana (Mexican Rice) </b>- Adapted from Diane Kennedy's recipe<br />
<br />
3 T Oil<br />
1 C Arborio rice (Any other rice will be fine too)<br />
1 Garlic clove Chopped<br />
1 Jalapeno Chopped<br />
2 C Chicken stock (You can use vegetable stock too)<br />
1/4 tsp Salt<br />
<br />
<b>For 3/4 C paste</b><br />
1 Medium sized tomato<br />
1/2 Medium onion<br />
1/2 tsp freshly roasted cumin powder.<br />
1/2 tsp Red Chili flakes (Optional)<br />
<br />
<b>Method:</b><br />
1. Wash the rice thoroughly in a colander till the water runs clear. This ensures that we wash off the starch so that the rice grains do not stick later. Then soak the rice for about 15-20 mins before you start cooking.<br />
2. Make a smooth paste of tomato & onion. Reserve 3/4 C of the paste for the rice and keep aside the rest.<br />
3. In a deep pan over medium heat, add in the oil and wait till it heats up. To check, drop a grain of rice and if it sizzles, then the oil is ready.<br />
4. Saute the rice, garlic and jalapenos in the oil over medium heat for about 5-7 mins till the rice becomes pale golden color.<br />
5. Then pour in the tomato-onion paste along with the cumin powder & red chili flakes and saute the rice till the mixture becomes dry (~ 2-3 mins).<br />
6. Now heat the chicken stock and add in to the rice. Cook uncovered for ~ 10 mins till you can see holes on the surface. Cover & simmer for 5 mins more.<br />
<b>Tip:</b> To avoid the rice from sticking to the bottom of the pan, do not stir the rice after adding in the stock.<br />
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This rice tastes so good be it right out of the stove or the next morning left overs. Such a hit!<br />
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<div style="text-align: center;">
<b>~Smokey Chicken Fajitas~</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfGVHeruH7XNF6OyB4w-B3zMEwV3shVw0bBRnplJk3EOLQ96sdBEVV0dTgdnzO9ZhDiTtXUv-TKRoPfhyphenhyphenqAmVwzzx8ZzL511wDPZ_hzbAFLgwhvoO7McufZLIIy3kY_kHQ_PsgYhhNPc/s1600/Closeup_fajita.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfGVHeruH7XNF6OyB4w-B3zMEwV3shVw0bBRnplJk3EOLQ96sdBEVV0dTgdnzO9ZhDiTtXUv-TKRoPfhyphenhyphenqAmVwzzx8ZzL511wDPZ_hzbAFLgwhvoO7McufZLIIy3kY_kHQ_PsgYhhNPc/s1600/Closeup_fajita.JPG" height="424" width="640" /></a></div>
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A quick & easy Mexican chicken dish is a harmonious amalgamation of chicken & fajitas. Chicken pieces marinated in smokey paprika and garlic powder with a generous squeeze of lemon are grilled and cut into strips. They are then tossed with thin strips of onions & bell peppers to make for a flavorfully spicy side dish.<br />
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<b style="text-align: center;">~Smokey Chicken Fajitas~</b><br />
<b>Ingredients:</b><br />
1 lb Chicken thighs<br />
1 T Smoked paprika<br />
1 T Garlic powder (Unsalted)<br />
2 T lemon juice<br />
1/4 tsp Sugar<br />
1/2 tsp salt<br />
<br />
2 Medium onions cut in thin strips<br />
1 Bell pepper (I used mixed colored bell peppers) cut in thin strips<br />
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<b>Method:</b><br />
1. Marinate the whole chicken thighs with smoked paprika, garlic rub, lemon juice & salt. Keep aside for 30 mins - 1 hr.<br />
2. In a grill pan (or a regular pan) over medium heat, grill the chicken pieces till browned on both sides (~ 4 mins). Take them out and set aside to cool slightly.<br />
3. Once the chicken pieces are slightly cooled (~ 5 mins), cut the chicken pieces into strips & keep aside.<br />
4. In the same pan in which you sauteed the chicken, add in the thinly cut onions & bell pepper & toss well. This makes sure that all the browned chicken bits on the pan are taken up by the onion-bell pepper mix.<br />
5. After ~ 2 mins or till the onion-bell pepper mix starts softening, add in the grilled & thinly cut chicken pieces and toss well.<br />
6. Adjust for salt & lemon juice. Serve hot off the stove with Mexican rice & guacomole.<br />
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~The accompaniment: <b>Chunky Guacomole~</b><br />
Adapted from Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html">recipe</a><br />
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<b>Ingredients:</b><br />
<div class="MsoNormal">
4 Haas Avocados<o:p></o:p></div>
<div class="MsoNormal">
2 T Lime juice<o:p></o:p><br />
1 Clove garlic (Finely minced)</div>
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½ tsp Cumin<o:p></o:p></div>
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¾ tsp Smoked paprika<o:p></o:p></div>
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½ Medium Onion (chopped)<o:p></o:p></div>
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1 Jalapeno (chopped)<o:p></o:p></div>
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2 Small Tomatoes<span style="mso-spacerun: yes;"> (Chopped)</span><o:p></o:p></div>
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2 T Chopped Cilantro<o:p></o:p></div>
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½ tsp Salt</div>
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<br /></div>
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Since I prefer my guacamole chunky, I chop it up in its skin
and scoop it to a bowl. Add in the lime and all other ingredients. Taste to
make sure it is to your liking and change likewise.<o:p></o:p></div>
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As I recreated my favorite dishes at home, it comforts me to know that though La Taquiza might not be close to me anymore..its taste lingers for ever :D So until I find my next favorite Mexican haunt I will keep recreating the magic here in my kitchen comforts.<br />
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So here's a question - How often do you get inspired by your favorite eating joints to create the same at home?<br />
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Love,<br />
J</div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1127389165813579840.post-69493880881083943162014-07-01T08:54:00.000-07:002014-07-02T09:39:46.767-07:00Who doesn't love a twist & that too a Sriracha one? ~ Garlic & red chilli Vegetable Manchurian (dry) ~<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor7EQ1qhUixtnWeG6xkkEEoTtz5bdX3Y137lDTLnoDWlGZ9D0cNYzR0ofOi7mAYwgNIxaKvZi_mt04lhrc1_CzLMr1yIbujUFTwhtdNagq7o9qlPLILZzJIxvTyEqCrqJUf8W7czwAks/s1600/Main+pic.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor7EQ1qhUixtnWeG6xkkEEoTtz5bdX3Y137lDTLnoDWlGZ9D0cNYzR0ofOi7mAYwgNIxaKvZi_mt04lhrc1_CzLMr1yIbujUFTwhtdNagq7o9qlPLILZzJIxvTyEqCrqJUf8W7czwAks/s1600/Main+pic.JPG" height="440" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic & red chilli manchurian (dry) served with a side of vegetable fried rice</td></tr>
</tbody></table>
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In one of our numerous chat sessions, as my conversation with my Chinese friend/colleague veered towards Sino-Indian relationship, the cultural differences and similarities, we couldn't help but contemplate on the amalgamation of Indian intricacies into Chinese cooking. It veered towards a very interesting conversation about cooking styles, spices used, favorite dishes etc. etc. and she was extremely amused to know that there prevailed a very popular fusion cuisine known as "Indo-Chinese". She had never heard of it (of course..who has unless they are from India?), and seemed intrigued by the names of dishes I was hurling at her. Manchurian, Mixed chowmein...wait what? Manchurian...what's that?<br />
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As I pondered on it a bit more, I assumed that although it's never really surprising to find tastes transcending national/international boundaries to give rise to a melange of flavors, the popularity of Indo-Chinese cuisine in India is something you have to see, to believe. This cuisine which started out as an assimilation of Indian sensibilities and beliefs into everyday cooking of the Chinese immigrants, has now been taken to a whole new level. While it's almost natural for immigrants in any country to adapt to the new place they call home (who better than me to attest to the fact that that's a very effective way to transform a dish to make their own), this fusion cooking style has perpetrated almost every nook and corner of the country. Anyone captivated by the cuisine has their own special version and everybody is right.<br />
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While my parents had no such inclination towards this form of cooking, I would happily assume that the rise of the "Chowmein-Manchurian" culture took place sometime when we were growing up. I am so elated (& grateful) to belong to a generation that grew up with the oh-so-delicious Indo-Chinese. Although my Ma never had much exposure to this cuisine, I still swear by her mixed Chowmein, Chicken Manchurian and Vegetable Manchurian that she so enthusiastically made. This is my version of the much loved Manchurian with some of my favorite spice additions. Who said that good just cannot become better? Well, here it is:<br />
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<div style="text-align: center;">
<b>~Garlic & Red Chilli Vegetable Manchurian (dry) ~</b></div>
<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/AVvXsEj6jhmlwlXSujpnktUezrn3YIiAmDGap0X0LQkn1UK07ovXKKrXLVwwq282HDnDLlulQMfg88KeYu_f9dI8cyWwZCgSWf2N3mWUAbQSrBTdQxeCxmmlHJz-QkK7qLpTZWiEbxMjTchkzg4/s1600/PIc_2_Mnachurian.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jhmlwlXSujpnktUezrn3YIiAmDGap0X0LQkn1UK07ovXKKrXLVwwq282HDnDLlulQMfg88KeYu_f9dI8cyWwZCgSWf2N3mWUAbQSrBTdQxeCxmmlHJz-QkK7qLpTZWiEbxMjTchkzg4/s1600/PIc_2_Mnachurian.JPG" height="640" width="475" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plate to devour!<br />
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Veggie fritters spiced with Sriracha (red chilli sauce) & crispy garlic bits are tossed with cubes of red bell peppers, assorted sauces and some more crispy garlic. Served hot garnished with a generous sprinkling of finely sliced green onions. Perfect as an appetizer all by itself or a fabulous side dish with <a href="http://turmerickitchen.blogspot.com/2012/08/bursts-of-garlic-ness-roasted-garlic.html">Roasted Garlic fried rice</a> or the <a href="http://turmerickitchen.blogspot.com/2012/04/chinese-cuisine-with-indian-flare-chili.html">Chilli garlic chowmein</a>.<br />
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<b>Ingredients:</b><br />
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<div class="MsoNormal">
¼ C Garlic – Chopped and crisped over medium heat. Used divided between fritters and sauce.<br />
<b><br /></b>
<b>For the Garlic Veggie balls</b>:<br />
<br /></div>
<div class="MsoNormal">
1 C Shredded Cabbage<o:p></o:p></div>
<div class="MsoNormal">
½ C Carrots (shredded)<o:p></o:p></div>
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½ C Beans (Shredded)<o:p></o:p></div>
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1 tsp Chopped green chillies (Optional)<o:p></o:p></div>
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3 T Corn Flour<o:p></o:p></div>
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¼ C All Purpose Flour </div>
<div class="MsoNormal">
2 T Sriracha or Red Chilli Sauce<o:p></o:p></div>
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2 T Tomato Sauce<o:p></o:p></div>
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Pinch of salt<o:p></o:p></div>
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2 T Crispy garlic (mentioned above)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Oil for frying.<o:p></o:p></div>
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<b>Sauce:</b><o:p></o:p></div>
<div class="MsoNormal">
3 T Oil (in which you fried the garlic)<o:p></o:p></div>
<div class="MsoNormal">
½ C Capsicum/Bell Pepper – In Cubes</div>
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<br /></div>
<div class="MsoNormal">
<b>Make a paste of the following:</b><o:p></o:p></div>
<div class="MsoNormal">
1 T Dark Soy Sauce<o:p></o:p></div>
<div class="MsoNormal">
1 T White vinegar<o:p></o:p></div>
<div class="MsoNormal">
1 T Sriracha or Red Chilli Sauce<o:p></o:p></div>
<div class="MsoNormal">
1 T Tomato Sauce<o:p></o:p><br />
½ tsp Brown sugar</div>
<div class="MsoNormal">
2 T Water</div>
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<br /></div>
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2 T Crispy garlic<o:p></o:p></div>
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<b>Method:</b><o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->In a pan over medium heat, add 2 T of oil and sauté
the garlic till its fragrant and light brown in color. Be vigilant since garlic
burns really easily. Scoop out the garlic and set aside. They become crispy as they cool.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->In a wide-mouthed bowl, mix in all the
ingredients for the garlicky veggie Manchurian balls. The batter should be
thick so that you can make balls out of it. Add in a few drops of water if it’s
too thick. I <span style="text-indent: -0.25in;">use the 1 T ice cream scoop to make similar sized balls. Make the balls and set aside.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Heat up the oil over medium heat in a deep pan and fry the
balls till they are golden brown in color. Keep it warm in an oven at 200oF.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->In the pan you fried the garlic, add in some
more oil and sauté the chopped bell peppers (~30 secs).<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Make a paste of all the sauces along with water
and add into the oil and peppers.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->After it boils, toss in the Manchurian balls
till it soaks in all the goodness of the flavorful sauces. Adjust for salt if required.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Serve hot with a generous sprinkle of green
onions and some more crispy garlic.<o:p></o:p><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifER-yPb8LMBQkGLiTvY_q_THT81bAP9eKFwP-_If-_cz1vv6syKxhucNf1M1WlhPJqC0Jxv6bXxbXiXbuWjU88UwVF9jGNT-wWzlimG4IgjkFtUsJliL0RiLwmRuUtBsodGBFS_34Rxc/s1600/Closeup_1_manchurian.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center; text-indent: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifER-yPb8LMBQkGLiTvY_q_THT81bAP9eKFwP-_If-_cz1vv6syKxhucNf1M1WlhPJqC0Jxv6bXxbXiXbuWjU88UwVF9jGNT-wWzlimG4IgjkFtUsJliL0RiLwmRuUtBsodGBFS_34Rxc/s1600/Closeup_1_manchurian.JPG" height="420" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close look at the manchurian balls</td></tr>
</tbody></table>
</div>
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While this dish tastes absolutely lip smackingly delicious just by itself, I served it with a side of vegetable fried rice. You could also try the <a href="http://turmerickitchen.blogspot.com/2012/08/bursts-of-garlic-ness-roasted-garlic.html">Roasted Garlic fried rice</a> or the <a href="http://turmerickitchen.blogspot.com/2012/04/chinese-cuisine-with-indian-flare-chili.html">Chilli garlic chowmein </a>to up the garlic fest.<br />
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Till next time!<br />
J</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1127389165813579840.post-44227882553209989472014-05-21T19:09:00.001-07:002014-06-20T09:52:39.168-07:00Oh! the joys of entertaining ~ Ragda Pattice / Aloo tikki chaat~<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_IegOcQzWfYckrfEYeMopLyyhnke4p-XFFOkMKRGlhvE-py-tUGhaEb7JgoGgtlsZ8wCOqx0U1WBCpXj26wJYgiwQwHXqUu7CPy0h38E8Z4_xyhCSWaWSqEvUz6jMZPvHuY-7cAsmLI/s1600/ragda+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_IegOcQzWfYckrfEYeMopLyyhnke4p-XFFOkMKRGlhvE-py-tUGhaEb7JgoGgtlsZ8wCOqx0U1WBCpXj26wJYgiwQwHXqUu7CPy0h38E8Z4_xyhCSWaWSqEvUz6jMZPvHuY-7cAsmLI/s1600/ragda+1.jpg" height="500" width="640" /></a></div>
In our frenzied and increasingly impersonal world of late
work nights, busy schedules and conveniently located restaurants luring us with
elaborate menus, who takes an effort to cook anything for a meal time - leave
alone a party? And in all this chaos,
the burgeoning restaurant scene seems to have found its ideal, loyal
clientele - busy professionals with little patience and ample of money. Quite a
mix! Ain’t it? As more and more people opt to go out for dinners abandoning the age old tradition of making their own meal, it sincerely makes me shudder
to think as to what our next generation would learn. What traditions will we pass forward?
Are we going to give rise to an unfortunate generation which has been deprived
of the sensuous art of cooking? A generation that finds solace in restaurant
bought food over home cooked meals? And I believe those are some very valid points to think about. </div>
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Creating and enjoying a home cooked meal has always been my way of adding that personal touch to my otherwise mundane life or to a get together of friends and family. My very personal signature and something my very own. It adds in oodles of love and care to something we all value a lot – our daily meals and of course noteworthy ones like birthday meals!Speaking of birthdays, they have always been special to
me growing up. They were the most joyous of days filled with the honor of being
treated special for the entire day. The thrill of opening the packet of candies, crisp new dress and to coming home to an array of my favorite dishes...each and every event had a charm- a charm that has gradually
slid away with age. These days it means more of an occasion of getting together with friends and family to celebrate the year gone by while welcoming the new one. </div>
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<o:p></o:p></div>
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With such distinctive, pleasant memories of our birthdays, M
and I wanted to make our guests feel special by making them a home-cooked meal. Exactly in the same
way I feel when someone cooks for me. It makes me wonder as to where the novelty of cooking as a means of celebration slid by? Seems such a rarity these days!<br />
<br />
In all of this party planning to-do's, trust me when I say that thinking of a fun and exciting dish
to make was the first and most difficult part. After going
through scores and scores of recipes, ragda patties/pattice or Aloo tiki chaat was chosen just based on the fun, ease and its mass
appeal factor. Famous in most parts of the country, this Indian street food has different names - Ragda pattice (Yes its been misspelled!! Ragda <i>Patties </i>not Ragda <i>Pattice</i>) in the west, aloo tikki chaat in the north and Aloo guguni chaat in the east and it's as tasty in all its numerous renditions. It truly has a high crowd pleasing potential with really not a
lot of effort and of course what better than to invite friends over for a plate of Indian street food?</div>
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<o:p></o:p></div>
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<o:p><b>~Ragda Pattice/ Aloo tikki chaat/ Aloo guguni chaat ~</b></o:p><o:p><b><br /></b></o:p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGf4DMB263f7U0tgBBlUHMdLopujVJR-bQ_ku6cn3I1KgKx7F9KRwqWkHoALXdoLakfFm36IQ6YpUxhmcv3zkat7jndN62M0Ev8T5ngjPRc80GURJ8ArKLVXGYeFkHH6ve-ZC7Oem1fA/s1600/ragda+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGf4DMB263f7U0tgBBlUHMdLopujVJR-bQ_ku6cn3I1KgKx7F9KRwqWkHoALXdoLakfFm36IQ6YpUxhmcv3zkat7jndN62M0Ev8T5ngjPRc80GURJ8ArKLVXGYeFkHH6ve-ZC7Oem1fA/s1600/ragda+2.jpg" height="428" width="640" /></a><o:p></o:p></div>
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<o:p>This strikingly colorful, savory Indian street food is a delightful combination of aromatic potato patties served with a dollop of spicy yellow pea curry. Generous sprinklings of assorted chutneys, crispy sev ( fried chickpea noodles) and chopped onions add the extra sparkle to the glory of this dish. </o:p></div>
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<b>Ragda/Guguni (Yellow pea curry)</b></div>
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<o:p>This is my way of making this spicy and tangy yellow pea curry and it is incredibly easy and tastes exactly like the one in the roadside stalls. A surprising ingredient is responsible for these ease. Read on and find out.</o:p></div>
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<b>Ingredients:</b></div>
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2 C Whole Yellow/White peas (Soaked overnight)<o:p></o:p></div>
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1/2 tsp Turmeric powder</div>
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1/2 tsp Salt</div>
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1/4 C Oil<o:p></o:p></div>
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4 nos. Medium sized tomatoes- Chopped<o:p></o:p></div>
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<i>In 1 cup of water make a paste of the following:</i><o:p></o:p></div>
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3 T Tomato Ketchup<o:p></o:p></div>
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1 T Sambhar powder (Surprise! Surprise!)<o:p></o:p></div>
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1 tsp Chili powder<o:p></o:p></div>
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¼ tsp Sugar<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<br /></div>
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<b>Method:</b><o:p></o:p></div>
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1. Boil the peas with salt and turmeric powder till just done. Leave aside.</div>
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2. In a deep pan, add in the oil and once the oil heats up,
add in the chopped tomatoes and let it cook till soft and mushy (~ 2-3 mins).<o:p></o:p></div>
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3. Remember the paste you made of ketchup, sambar and chili
powder? Add in that paste one spoon at a time and wait till the masala mixture
is dry. Continue till you finish all of it and oil floats on top.<o:p></o:p></div>
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4. Now add in the boiled peas and cook over medium low heat till
soft and mushy (~ 5 mins).<o:p></o:p></div>
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5. Adjust for salt and amchur powder.<o:p></o:p></div>
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<br /></div>
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<b>For the Aloo tikki (Potato patties):</b><o:p></o:p></div>
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<br /></div>
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<b>
Ingredients:</b><o:p></o:p></div>
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4-5 nos. medium sized boiled potatoes<o:p></o:p></div>
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1 C Finely chopped mint<o:p></o:p></div>
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½ tsp Dry ginger powder<o:p></o:p></div>
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1 tsp Cumin/Jeera powder<o:p></o:p></div>
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2-3 nos. Finely chopped green chilies<o:p></o:p></div>
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½ tsp Garam Masala powder<o:p></o:p></div>
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2 T Rice flour or Corn flour <o:p></o:p></div>
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½ tsp Chaat masala<o:p></o:p></div>
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Pinch of sugar<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Bread crumbs </div>
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Oil to fry.</div>
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<br /></div>
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<o:p></o:p></div>
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<o:p><b>Method: </b></o:p></div>
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1. Mash the boiled potatoes along with all the other
ingredients. Adjust according to taste.<o:p></o:p></div>
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2. Divide the dough equally into palm sized rounds. Now
flatten the mashed potato rounds, roll them in bread crumbs ( for the crunch!) and shallow fry till golden brown.<o:p></o:p></div>
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<br /></div>
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<b>For the garnish:</b></div>
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<o:p></o:p></div>
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<a href="http://turmerickitchen.blogspot.com/2012/07/mighty-vada-pav-dainty-alu-chop.html">Khajoor Imli chutney</a> (For recipe see <a href="http://turmerickitchen.blogspot.com/2012/07/mighty-vada-pav-dainty-alu-chop.html">here</a>)<o:p></o:p></div>
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<a href="http://turmerickitchen.blogspot.com/2012/07/mighty-vada-pav-dainty-alu-chop.html">Hari or green chutney</a> (For recipe see <a href="http://turmerickitchen.blogspot.com/2012/07/mighty-vada-pav-dainty-alu-chop.html">here</a>)<o:p></o:p></div>
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Chopped cilantro (Optional)<o:p></o:p></div>
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Chopped onions<o:p></o:p></div>
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Sev or fried crisp chickpea flour noodles<o:p></o:p></div>
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Chaat masala<o:p></o:p></div>
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<br /></div>
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<b>
Assembling the chaat and the order:</b><o:p></o:p></div>
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Place the tikki on the plate. <o:p></o:p></div>
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Pour a dollop of the yellow pea curry.<o:p></o:p></div>
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Drizzle it with oodles of imli and hari chutney.<o:p></o:p></div>
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Sprinkle the chopped onions, sev and chaat masala.<o:p></o:p><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSslH-RDVLPmOKyZ6hSshmjSbLMrT5M0fJT7Um5SFl3yMXyQ94U5mGy9iH7iu7Teo8MGP_MbdkWXRwR6neo4Jba9KZcyblUPJ2Rh9gsKL4nBkFzKxCw2oYO9ev0B0WZRmWCsQYU8N73U/s1600/ragda+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSslH-RDVLPmOKyZ6hSshmjSbLMrT5M0fJT7Um5SFl3yMXyQ94U5mGy9iH7iu7Teo8MGP_MbdkWXRwR6neo4Jba9KZcyblUPJ2Rh9gsKL4nBkFzKxCw2oYO9ev0B0WZRmWCsQYU8N73U/s1600/ragda+4.jpg" height="444" width="640" /></a></div>
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<br /></div>
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<o:p><b>Some useful notes:</b></o:p></div>
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<o:p>If making it for a party,</o:p></div>
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<o:p>- Soak the peas two nights before the event and boil the next day. Store it in the refrigerator for the day of the event when you prepare the guguni.</o:p></div>
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<o:p>- You can prepare the tikkis the day before the event and refrigerate it. Fry it just before the party begins. That way the patties hold together much better leaving you with little work to do on the day of the party.</o:p></div>
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<o:p>- You can even prepare all the chutneys beforehand and refrigerate.</o:p></div>
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<o:p>- After you are done frying up the patties, cover the dish containing them with aluminium foil and keep it hot in the oven (250 oF) till the guests arrive.</o:p></div>
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<o:p>- Place all the components of this dish on your counter and watch the guests get creative with their plate of chaat.</o:p></div>
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<br /></div>
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Now as you watch your guests get creative and excited about their plate of chaat, its almost impossible to feel the rush of satisfaction and happiness at that very sight. There's truly no joy greater than feeding someone to their heart's content and especially so when its your own family and friends :) </div>
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<br /></div>
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So the next time you think about ordering something from the restaurant..think if that's the tradition you would want in your family...and if the answer is no, then go ahead, take some pains and see how fruitful and rewarding this whole process can be.Post in your experience in the comments and share the joys you have felt when you have done the same for someone.</div>
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<br /></div>
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So until next time!</div>
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Love,</div>
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J<br />
<br />
P.S: Submitting this recipe to:<br />
- <a href="http://gayathriscookspot.blogspot.in/2014/05/maa-inji-oorugai-ginger-mango-pickle.html#">WTML - May</a> hosted by Gayatri.<br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://www.cookclickndevour.com/2014/04/1st-anniversary-celebration-with.html" style="font-family: Verdana, sans-serif;">Anniversary Celebrations</a><span style="font-family: Verdana, sans-serif;">" by Cook,Click and Devour</span><br />
<span style="font-family: Verdana, sans-serif;">- " <a href="http://cooksjoy.com/blog/2014/06/dish-it-out-kid-friendly-dishes-event-announcement.html">Kid friendly dishes</a>" hosted by Vardhini of Cook's joy.</span></div>
Unknownnoreply@blogger.com1San Jose, CA, USA37.3393857 -121.8949554999999836.9351767 -122.54040249999998 37.7435947 -121.24950849999998tag:blogger.com,1999:blog-1127389165813579840.post-76426450379226337722014-04-21T13:05:00.000-07:002014-12-02T09:59:01.428-08:00A page from my Ma's cookbook ~Odia style fish curry/ Maachha Aloo Jhola/Macha Tarkari~<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/AVvXsEixzCGFfLETwPpHBkShDWzQO5SUgmIJYDCLoCUz3vgL-3aJI5YTajhj3lk1-ox2PR8ZjvUONmz9InvmF44CEjRexV38Brqv3jmAtKfJVOisCqfgJMJXNsUHz7vKcbZZ-XqoxLV-BtGIZOA/s1600/DSC_0135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzCGFfLETwPpHBkShDWzQO5SUgmIJYDCLoCUz3vgL-3aJI5YTajhj3lk1-ox2PR8ZjvUONmz9InvmF44CEjRexV38Brqv3jmAtKfJVOisCqfgJMJXNsUHz7vKcbZZ-XqoxLV-BtGIZOA/s1600/DSC_0135.JPG" height="394" width="640" /></a></div>
As the aroma of the fish curry wafted through the hallway
into the bedroom, M (that’s my hubby) came sniffing into the kitchen. Often it’s
quite unlikely to elicit such a response from him when I am conjuring up a fish
recipe. But this as you might have guessed was a very pleasant surprise. It is
my tested way of getting assured that this dish is here to stay and going to be
served on demand on many mundane occasions. More so a total win especially when
you are trying to think of ways you can make fish recipes without it tasting
fishy. Quite tricky eh? Ahh yes and to complicate things – I am an absolute fish
eating, true Odia at heart. So you see my attachment to this very sensitive subject and my extensive efforts to make this a success.<br />
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<o:p></o:p></div>
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<br /></div>
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My memories of this recipe goes way back to days when I came
home from school to a plate of piping hot rice served with this special hand licking fish
curry. In those days, the comfort and luxury of getting delicious meals without
preparing them was almost taken for granted and was more so of a regular affair. But not so much now! So one of these days when I felt the urge to refresh some memories, I turned
back to this gem of a recipe my Ma cooked quite so often.<o:p></o:p><br />
<br /></div>
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This is a few ingredient fish curry ("<i>Maachha</i>" meaning Fish; "<i>Aloo</i>" meaning potato and "<i>Jhola</i>" refering to a thin consistency gravy quite typical of an Odia curry) with
distinctive flavor which is sure to enrapture your taste buds for a while. If
you are looking for a light, simple and different fish curry, look no more
since here it is. This recipe reminds me that it's all about the very little things that make so much of a
difference and it’s always these things that matter the most.<o:p></o:p><br />
<br /></div>
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<div style="text-align: center;">
<b>~Odia Style fish curry / Maachha Aloo Jhola~</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8pb4kF2gpShHIW5st9zS1UZkJDPT4HlT42oWG6KKHxjcMscXfUxiqnikPxoiqsWfkuGS1BB9KesuUGNzjfxIBJ30htWo9l1mcsMeUZdbbZUpqHAvkd0EB6YWtS6f0Q2hcAwuDLYciDw/s1600/DSC_0141.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8pb4kF2gpShHIW5st9zS1UZkJDPT4HlT42oWG6KKHxjcMscXfUxiqnikPxoiqsWfkuGS1BB9KesuUGNzjfxIBJ30htWo9l1mcsMeUZdbbZUpqHAvkd0EB6YWtS6f0Q2hcAwuDLYciDw/s1600/DSC_0141.JPG" height="426" width="640" /></a></div>
</div>
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<o:p></o:p></div>
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A typical Odia fish curry in which fish steaks and potatoes sautéed
in mustard oil steep in a flavorful, spicy onion-tomato gravy with a distinctive bite
of the <i>pancha phutana* </i>playing along with the musky
undertone of freshly grated cinnamon as the final touch. </div>
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*<i>Pancha Phutana</i> is the
traditional Odia tempering mix made of mustard seeds, cumin seeds, asfoetida seeds,
fennel seeds and black caraway seeds.<o:p></o:p></div>
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<br /></div>
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<b>Ingredients:</b><o:p></o:p></div>
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Fish (German or Silver Carp) – 1 lb<o:p></o:p></div>
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1 tsp Turmeric Powder<o:p></o:p></div>
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1 tsp Salt<o:p></o:p></div>
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<br /></div>
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3-4 Medium sized potatoes – Cut longitudinally into four<o:p></o:p></div>
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<br /></div>
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Mustard Oil for shallow frying <o:p></o:p></div>
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<br /></div>
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½ tsp <i>Panch Phutana </i><o:p></o:p></div>
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1 Bay leaf</div>
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½ C Ginger garlic paste<o:p></o:p></div>
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1 C Onion paste<o:p></o:p></div>
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½ tsp Turmeric powder</div>
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½-1 tsp Chili powder (depending on the hotness you would like)</div>
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½ C Tomato puree</div>
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½ T Dhania powder<br />
½ tsp Garam Masala powder<br />
2 C Water</div>
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Pinch of sugar</div>
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Pinch of Cinnamon powder<br />
Salt to taste</div>
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<o:p></o:p></div>
<br />
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<b>Method:</b></div>
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<o:p><b>1.</b> Marinate the fish pieces with salt and turmeric. Put it in the refrigerator till ready to fry.</o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><b>2.</b> Heat a pan over medium heat. Pour some oil to coat the surface of the pan. Once the pan gets hot, add in a few fish pieces at a time. Saute for about 1-2 minutes. Then, take them out and keep aside.</o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><b>3.</b> Repeat the same for the potato cubes. Keep aside.</o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><b>4.</b> In the same pan, take out the excess oil. Now, once the left over oil is hot, add in the <i>pancha phutana</i> and let it crackle.</o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><b>5.</b> Then, pour in the onion, ginger, garlic and tomato paste. Let it cook till the mixture starts boiling (about 3-4 mins).</o:p></div>
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<o:p><br /></o:p></div>
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<o:p><b>6.</b> Now add in the chili powder, turmeric powder and dhania powder, salt to taste and sugar. Cook till the mixture starts bubbling and leaves oil.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p><b>7.</b> Add in water and let the gravy come to a boil. Then simmer the gravy till the oil floats on top.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p><b>8.</b> Carefully slide the potato pieces and let it simmer for 3-4 mins and then add in the fish pieces. Cook for 2-3 mins more.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p><b>9.</b> Switch off the heat and sprinkle cinnamon powder on the top and taste for salt.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p><b>10.</b> Serve piping hot with plain rice with a serving of cilantro on top.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p>A few things to keep in mind when making this. </o:p></div>
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<o:p>- Not everyone can take in the piquancy of the mustard oil with as much gusto as we Odias' do. So feel free to substitute with any other oil you prefer.</o:p></div>
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<o:p>- We generally use fresh water fish for this curry. I found the German/Silver Carp to be the closest in taste so I used them. Use any other fish that you might prefer.</o:p></div>
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<o:p>- The <i>pancha phutana</i> is readily available in all stores here in the US and if not you can a equal part mix of asfoetida and nigella (black caraway seeds) alonng with 2 parts each of Cumin, mustard and fennel seeds.You can substitute this tempering with your regular monotone tempering and see the difference.</o:p><br />
<br />
Try this out and there's no doubt that you will see the subtle undertones of the <i>panch phutana </i>that makes all the difference in this recipe.<br />
<br />
Until next time!<br />
Love<br />
J<br />
P.S: Submitting this recipe to:<br />
- <a href="http://gayathriscookspot.blogspot.in/2014/05/maa-inji-oorugai-ginger-mango-pickle.html#">WTML - May</a> hosted by Gayatri.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1127389165813579840.post-6064835031224105192014-03-22T19:02:00.000-07:002014-03-22T19:02:18.458-07:00Fresh, light and effortless ~Pudina Murg Masala / Mint Chicken Masala~<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qaQNDOYRifmpRefiHF05-lUkrTPKRIV5S7TZUoy1TsUEYIZe2st6yJBK8-VlnRm3xPbhHftimyz1AxaGFASC0rgfQYkbpH0IH4xWoVxWxl67g7nLUV-6iVQP9qvWgPFmWa1XrTxm4uA/s1600/DSC_0040.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qaQNDOYRifmpRefiHF05-lUkrTPKRIV5S7TZUoy1TsUEYIZe2st6yJBK8-VlnRm3xPbhHftimyz1AxaGFASC0rgfQYkbpH0IH4xWoVxWxl67g7nLUV-6iVQP9qvWgPFmWa1XrTxm4uA/s1600/DSC_0040.JPG" height="460" width="640" /></a></div>
<div class="p1">
<span class="s1">How often have you fancied the idea of breaking away from the conventional and just drifting along with the flow? A lot many times? Quite a few times? or Occasionally? </span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Whatever your answer may be, you will concur that the heady rush in flowing with your instincts totally trumps the comfort of the known by about hundred thousand times (or well maybe more!!).At some time or the other, we all have been guilty of holding on to the tried and tested in our mundane humdrum of daily routine. But on occasions, when we are presented with the time and opportunity to try something new, I believe we should grab it and hold it as tight as we possibly can.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Well! before I confuse you too much (or lead you into believing that I am nuts!), i will be deft to specify that this is about a new recipe I am talking about that I created in my kitchen while playing around with ingredients.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">On one fine day a few weeks back, while ready-ing up the chicken for marination- all I knew in my mind is that I did NOT want to go the usual route (i.e. load it with the spices and masala). I imagined it to be a significantly quick cooking and light dish which can be used both as an appetizer as well as a side dish. An idea struck when my attention was drawn towards the fresh bunch of mint from the farmers market lying on the counter. There in a jiffy, the mint was in the mixer bowl with a bunch of Thai chillies and then right into the marination bowl. With a sprinkling of a very few other spices, the chicken was kept to rest along with its flavorful companions in the refrigerator for about 1-2 days before I took it out again for the main dish.</span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Without much ado, here’s the recipe for this flavorful, minty chicken gravy that has so fascinated both me and my husband, that I have already made it for the third time in a matter of two weeks!!</span></div>
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<span style="text-align: center;"><br /></span></div>
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<span style="text-align: center;"> <b>~ Pudina Murg Masala / Mint Chicken Masala~</b></span></div>
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<div class="p2">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEieqPF6xue9N73o8nR-50-IGxcOvS_2HpInng3Y1XZ41o5AQ20Ll7-eLLf0Wo5LtdxAz4v2thlhOwDKEmkbPP2rgqxaue7Gwtj5wSF0QLL0huCU45cdAPqz3BNv7w7VxaWnR9o-yNLT8/s1600/DSC_0041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEieqPF6xue9N73o8nR-50-IGxcOvS_2HpInng3Y1XZ41o5AQ20Ll7-eLLf0Wo5LtdxAz4v2thlhOwDKEmkbPP2rgqxaue7Gwtj5wSF0QLL0huCU45cdAPqz3BNv7w7VxaWnR9o-yNLT8/s1600/DSC_0041.JPG" height="450" width="640" /></a><span class="s1"></span></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">A fresh and light chicken gravy that's distinctly aromatic with mint on a canvas of sweetened onions and tangy tomatoes. A very quick and easy way to bring out the royal flair albeit the effort! </span><br />
*Served here with fresh homemade appams.</div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>Recipe:</b></span></div>
<div class="p1">
<span class="s1"><b>For marination:</b></span></div>
<div class="p1">
<span class="s1">1 bunch Fresh mint</span></div>
<div class="p1">
<span class="s1">4-5 Thai green chillies (Alter the quantity based on how spicy the chilies are and how spicy you would the dish to be)</span></div>
<div class="p1">
<span class="s1">1 inch piece Ginger</span></div>
<div class="p1">
<span class="s1">4-5 Cloves Garlic</span></div>
<div class="p1">
<span class="s1">1 T Lemon juice</span></div>
<div class="p1">
<span class="s1">1/2 tsp Salt</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">1 lb of Fresh chicken cut into cubes</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">3 T Oil</span></div>
<div class="p1">
<span class="s1">1 pinch of Whole spices (2 cloves, 1/2 inch Mace, 1 Cardamom)</span></div>
<div class="p1">
<span class="s1">2 C Finely sliced Onions</span></div>
<div class="p1">
<span class="s1">1 C Chopped Tomatoes</span></div>
<div class="p1">
<span class="s1">1/2 tsp Turmeric powder</span></div>
<div class="p1">
<span class="s1">1 tsp Red Chili powder</span></div>
<div class="p1">
<span class="s1">1 1/2 tsp Coriander powder</span></div>
<div class="p1">
<span class="s1">1 tsp Jaggery/Sugar</span></div>
<div class="p1">
<span class="s1">Salt to taste</span></div>
<div class="p1">
<br /></div>
<div class="p1">
<span class="s1"><b>Method:</b></span></div>
<div class="p1">
<span class="s1"><b>1.</b> In the bowl of a mixer, add all the ingredients for the marination and make a fine paste. </span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>2.</b> Toss the chicken pieces with the marinade and keep in the fridge (for ~ 1 hr to 2 days).</span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>3.</b> In a saute pan over medium high heat, pour the oil.</span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>4.</b> Once the oil heats up, add in the whole spices. Wait for the spices to be fragrant.</span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>5.</b> Add in the chopped onions and fry till they are light brown in color (~ 4-5 mins).</span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>6.</b> Then mix in the tomatoes and the spices, cook till the oil separates.</span><br />
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>7. </b>Now finally add in the chicken and toss till cooked well (~ 7-8 mins).</span><br />
<br />
This is one recipe you HAVE to make, to understand how flavorful chicken gravy can be without an overdose of spices. It becomes the perfect accompaniment for rice/roti/appams etc. on any given day - if you are in the mood for some playing around. At the end, I was very content that I played with my ingredients and ended up with a recipe I am going to treasure for quite sometime.</div>
<div class="p1">
<br /></div>
<div class="p1">
So fear not! Go ahead and have fun with your ingredients :)</div>
<div class="p1">
<br /></div>
<div class="p1">
Love,<br />
J</div>
<div class="p2">
<span class="s1"></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1127389165813579840.post-118048805183158652013-11-07T16:04:00.002-08:002014-11-04T07:12:50.996-08:00Thinking out-of-the-box with baby eggplants ~ Achari Baingan~<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY72ZfF9YeCGGS4_OSukmH-5FnNSDa5eJnTl9ZJEsSkgKxLlhynkCwb172_H56Ta20QH6d6u8wrR2MAl3cWoy0LOblXkv3tsCkrRnY5YxHbiI9btqa-GTBNcsUe7gViKhoP9Dy5gRWaY/s1600/DSC_0776.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY72ZfF9YeCGGS4_OSukmH-5FnNSDa5eJnTl9ZJEsSkgKxLlhynkCwb172_H56Ta20QH6d6u8wrR2MAl3cWoy0LOblXkv3tsCkrRnY5YxHbiI9btqa-GTBNcsUe7gViKhoP9Dy5gRWaY/s640/DSC_0776.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Our Sunday morning visits to the local farmer's market have become
a weekly ritual that I really look forward to these days. Heading out to pick veggies for the week, brings about
an innate sense of responsibility and satisfaction of going the extra mile to
take care of the self. The soothing sight of fresh and vibrant produce complement the hustle and bustle of the accompanying frenzy and bring back pleasant
memories of visiting a busy Indian vegetable market (much more cleaner and
organized though!). <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">If given an option, I would just about buy everything that looks
fresh and appetizing. It's really that tempting! But one of the challenges that I often face when I am back home, is to step out of my thinking
box and try something new especially when on a time crunch. The biggest criteria being - it has to be appetizing as well
as healthy and easy to cook for a regular day to day meal. Personally, I try to experiment as much as I
can by trying out altogether different recipes or on some days shake up things by making small changes in my cooking style
(adding jeera as opposed to mustard seeds and so on). <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Quite often, some vegetables have such constricted uses that I shudder at
the thought of having to make them the regular way. One such veggie is the baby eggplants. I am sure there must be several ways of preparing them,
but one dish that distinctly flashes the most is “Bharwa Baigan”. But last
Sunday when I picked a dozen of those from the farmer’s market, I mentally swore that I
would make anything other than the usual bharva baigan. It's is indeed very delicious, but it is also quite tedious and time consuming. So as I let my imagination play with these glossy baby eggplants, my main
aim was to come up with a recipe that was simple to cook in a time crunch along with being excellent in taste.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">So here’s the recipe from my experiment with these baby
eggplants. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>~Achari Baingan~ <o:p></o:p></b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJx6cUDfgM_xpilzbDwJ4anxHSZXvAPHe9Ckw9Ll_RZwN75nHGTH91Qc_MwTQglYQEaIPZCy5gIzSwtpjGFkEIARMDPYEwoaYNkcobLr2TOoMX7Ax1H-_qSCJELdOr8gcagsA2ReUgOo/s1600/DSC_0778.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJx6cUDfgM_xpilzbDwJ4anxHSZXvAPHe9Ckw9Ll_RZwN75nHGTH91Qc_MwTQglYQEaIPZCy5gIzSwtpjGFkEIARMDPYEwoaYNkcobLr2TOoMX7Ax1H-_qSCJELdOr8gcagsA2ReUgOo/s640/DSC_0778.JPG" height="454" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Melt-in-the-mouth baby eggplants and thinly sliced onions seep in the spicy and tangy tomato-yogurt base to make a quick and easy achari (pickle-like) side dish. Perfect for serving up a grand meal at a short notice. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients: (Makes 3-4 servings)</b></span><br />
<span style="font-family: Verdana, sans-serif;">12 nos. Baby eggplants</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">½ tsp salt<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp chilli powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3 T Mustard oil (You can use any oil for this).<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of asafetida powder (Hing) (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 Medium onion Sliced thinly<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Mix together the following:</b><o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">Two medium tomatoes pureed</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">3 tsp Sambar powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp chilli powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp turmeric powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 T yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">½ tsp garam masala<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Chopped cilantro to garnish.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>1.</b> Make two perpendicular cuts in the form of a cross at the base of the
eggplants. Sprinkle salt, turmeric powder and chili powder and massage the
insides of the eggplants. Keep aside for 10-15 mins.<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2.</b> Over medium heat, add 2 T oil into the pan and once its
heated, add in the marinated eggplants. Stir fry for about 3-4 minutes till the
eggplants are charred slightly on the outside. Remove from the pan and set
aside.<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> In the same pan, add 1 T of oil to the remaining oil.
Once it’s heated up, add in the hing and sliced onions. Sauté till the onions soften and are pink in color (~ 1-2 mins).<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> Now, mix in the dry masala with the tomato puree and add
to the oil. Add ½ C of water and let it boil for about 3-4 minutes till oil
floats on the top.<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>5.</b> Once the oil floats on the top, add in the sautéed eggplants
into the masala and sauté till the eggplants are soft.<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>6.</b> Now add in the yogurt, mix well and sprinkle in the garam
masala and cook for 1-2 mins. Garnish with chopped cilantro and serve.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Notes: </b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1.</b> To quicken the process further, add a little bit of oil
to the marinating eggplants and place in the microwave on high for 4 minutes.
This softens the eggplants and reduces cooking time on the stove.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>2.</b> To make this dish fancier, you can add a tadka of mustard seeds, hing and curry leaves at
the end. It adds a touch of sophistication to the dish and yes the extra love
too.<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>3.</b> I use mustard oil to make it typically achari (pickle-like), you can use any oil that you may want.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Having experimented with these charming eggplants, I was immensely satisfied with the result. It was all the more gratifying that I finally chose to do something with these gorgeous eggplants other than the usual Bharwa baigan. Serve it with plain rice and dal or some fancy pulao, this is a must-make vegetarian dish for all us eggplant lovers.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Don't be afraid to play around with the recipe.Have fun experimenting! :)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Love,</span><br />
<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">P.s: I am sending this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooksjoy.com/blog/2013/10/diwali-bash-2013-event-announcement.html">Diwali Bash-2013</a>" hosted by Vardhini from Cook's joy</span><br />
<span style="font-family: Verdana, sans-serif;">- </span><span style="background-color: white; font-family: Verdana, sans-serif;">"</span><a href="http://www.simplysensationalfood.com/2014/11/announcing-eventlets-cook-with-yoghurt.html" style="font-family: Verdana, sans-serif;">Let's Cook with yoghurt</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Nayna</span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1127389165813579840.post-72499166316394882512013-10-17T15:09:00.000-07:002014-06-20T09:52:52.931-07:00Vegetarian croquette from modern Odia cuisine & the Cuttacki street-food ~ "Vegetable Chop"<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW0l8g5Xe4H2EGoJBj17Go3fCkrd1I9eIs1ofrcghMrXfi1e1K0k1nk9Xjj7Nvv8O_FN7ohVX7NxwY88KWeyqFLod0gw6N8PDQfu1UXu7RBs5dcCiuaHmRuVfUt6h0Ugg4_E4YAQn1yo/s1600/DSC_0701.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW0l8g5Xe4H2EGoJBj17Go3fCkrd1I9eIs1ofrcghMrXfi1e1K0k1nk9Xjj7Nvv8O_FN7ohVX7NxwY88KWeyqFLod0gw6N8PDQfu1UXu7RBs5dcCiuaHmRuVfUt6h0Ugg4_E4YAQn1yo/s640/DSC_0701.JPG" height="572" width="640" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">There’s never been a cold, rainy day when I haven’t yearned to
cuddle up in my cozy comforter gazing out of the window while sipping on a cup of
chai generously laced with ginger and munching on crispy home-made pakodas. Although quite a rare occurrence these days,
especially with our busy schedules and untimely rain, I considered myself extremely lucky to be home on one such afternoon when it rained generously to my heart’s desire. Just like rain does to every romantic’s heart, it brought out the poetic, creative side of me very willing to experiment.</span></div>
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<span style="font-family: Verdana, sans-serif;">So on that occasional rainy afternoon, in a quest to celebrate the downpour as I raided my refrigerator to cook up something delish, I came across this half-a-piece of beet lingering in the forgotten corner of my fridge drawer. As I
stared at it for a brief moment, the only thing that popped up distinctly was the "<i>vegetable chop</i>". While I am at it, I must confess that I have always had a love-hate relationship with beet.The very few times I had the courage to experiment, it turned out to be a messy, bright magenta blob that tasted a bit too
earthy for my taste. So yes! I am guilty of using this vegetable
minimally and the only recipe that really motivates me to use it is in its transformed
version i.e. in a <i>vegetable chop</i>.In the <i>vegetable chop</i> something really magical happens and that very beet I detest turns out to be the star.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Now having mentioned the term “<i>vegetable chop</i>” so many times, it would be unfair if I don’t introduce it to you soon. Well, vegetable chop (as we
Cuttackis’ call it) is actually a vegetable croquette, distinctly characterized
by the presence of bright colored beet in the melee of vegetables within. On an unrelated note, we Cuttackis' for that matter should really think about copyrighting the word “Chop” since it seems very native to Cuttack and I am meted with a blank stare the moment I mention it to any non-Cuttacki. So to simplify, in an average Cuttacki's vocabulary, the word “Chop” is very generally used to refer to any battered and fried vegetable stuffed eatable – be
it the <a href="http://turmerickitchen.blogspot.com/2012/07/mighty-vada-pav-dainty-alu-chop.html">Aloo chop</a> or the <i>Vegetable chop</i>.</span></div>
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<span style="font-family: Verdana, sans-serif;">So here’s the recipe for the famous “Vegetable Chop”</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>Vegetable Chop</b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3aP7tkbbfe9xik6oNUrmNR0xr07UiqViN9YrDxt-vwYEQ4iuBocd-G9ojfern-NkKzvOanE8f8wCB1-4oRQ0MwEmoHATWgaXGaLStirXb4iNKGhY2Ar_TQK4-ZRoiJDuXuKhmamL3eI/s1600/DSC_0698.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3aP7tkbbfe9xik6oNUrmNR0xr07UiqViN9YrDxt-vwYEQ4iuBocd-G9ojfern-NkKzvOanE8f8wCB1-4oRQ0MwEmoHATWgaXGaLStirXb4iNKGhY2Ar_TQK4-ZRoiJDuXuKhmamL3eI/s640/DSC_0698.JPG" height="484" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">These crispy rolls, made of sautéed</span><span style="font-family: Verdana, sans-serif;"> veggies wrapped in spiced potato mixture, bread- crumbed and deep fried till golden brown, get their additional punch from the occasional sweetness of the raisin and the freshness of mint. Most aptly described as the Odia version of the dainty croquette.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;">1-2 Cloves of thinly sliced garlic<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 T Beet (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Carrot (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Beans (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 C Onions (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 C Cabbage (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 Chilies (Thinly sliced)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 T Raisins (Optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 T Mint leaves (Chopped)</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato Ketchup<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chilli powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Black Pepper powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of garam masala (Optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">4 Boiled Medium Sized Potatoes<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 T Cornstarch<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Black Pepper<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp Amchur (Dried Mango powder)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 C Bread crumbs for coating<o:p></o:p></span></div>
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<o:p><span style="font-family: Verdana, sans-serif;">Oil for frying</span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>For the filling:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1.</b> In a pan over medium-high heat, add oil and let it heat
up. Add the garlic and stir till fragrant. Now add in the raisins, beets, carrots,
beans, chilies, onions and cabbage in that order. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2.</b> In a separate bowl, mix in the tomato sauce with one
tablespoon of water along with red chili powder, pepper powder and salt. Mix
well to form a smooth paste.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> Sauté the vegetable mixture for about 3-4 minutes and then
add in the sauce.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> Keep stirring till the vegetable filling looks glossy.
Taste and adjust if necessary. Add the mint leaves and garam masala while the filling is hot still and keep aside.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>For the outer covering:</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Mash the cooled, boiled potatoes to a smooth paste along
with cornstarch, red chili powder, black pepper powder, amchur and salt. Taste and adjust
if necessary.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Making the croquettes:</b><o:p></o:p></span></div>
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<b style="font-family: Verdana, sans-serif;">1.</b><span style="font-family: Verdana, sans-serif;"> Make equal sized balls of the potato mixture. I used the ¼
C scoop measure to measure out equal amounts.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2.</b> Flatten the potato ball and add in 1 T of the filling in the
middle. Gather the potato mixture from the sides and form an oblong shaped croquette.
You can keep it round too if you like. I preferred it oblong since that's how its originally made.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> Now, roll the prepared croquettes in seasoned bread
crumbs till well coated.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Optional: </b>After this stage, these can be stored covered in the refrigerator for up to 24 hrs in advance. I keep them at least for about 1/2 hour to make them bind well.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> Heat up oil in a pan and fry till golden brown.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1. </b>The croquettes can be formed almost a day in advance and kept well covered in the fridge. Fry it up the moment when you want to serve them.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2. Tip: </b>I suggest preparing the croquettes and keeping them in the fridge at least half an hour before frying. This binds the balls better and they do not break up while frying.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktHDtwKbqDYs5gK1KCAedFi2UiQKjFVHXRN6WoRSBJEdZUxVuWOWgqIgu0cR4rGgvJjLrF5dImrVLGkJCpAglbuVRTDvwKneGOIpyucbE2FVt-SJa66JeDho6vbrho_RKZu89ukKIrZ4/s1600/DSC_0685.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktHDtwKbqDYs5gK1KCAedFi2UiQKjFVHXRN6WoRSBJEdZUxVuWOWgqIgu0cR4rGgvJjLrF5dImrVLGkJCpAglbuVRTDvwKneGOIpyucbE2FVt-SJa66JeDho6vbrho_RKZu89ukKIrZ4/s640/DSC_0685.JPG" height="412" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">While it takes time to fry up, don’t forget to put your teapot to work too. There’s nothing more surreal than the heavenly
combination of vegetable chop and ginger tea. Once you make it, chai and
pakodas might seem a little bit outdated to you. Don't forget to thank me later when you are done enjoying the bliss.</span><o:p></o:p></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Love,</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- <a href="http://uk-rasoi.blogspot.co.uk/2013/09/festive-collections-navratri-recipes.html">"Navratri recipes"</a> hosted by Nupur.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://gayathriscookspot.blogspot.in/2013/10/diwali-special-announcement-and-moms.html">Diwali </a>Special" by Gayatri</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2013/10/diwali-bash-2013-event-announcement.html" style="font-family: Verdana, sans-serif;">Diwali Bash-2013</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini from Cook's joy</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://www.cookclickndevour.com/2014/04/1st-anniversary-celebration-with.html" style="font-family: Verdana, sans-serif;">Anniversary Celebrations</a><span style="font-family: Verdana, sans-serif;">" by Cook,Click and Devour</span><br />
<span style="font-family: Verdana, sans-serif;">- " </span><a href="http://cooksjoy.com/blog/2014/06/dish-it-out-kid-friendly-dishes-event-announcement.html" style="font-family: Verdana, sans-serif;">Kid friendly dishes</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini of Cook's joy.</span><br />
<img src="http://1.bp.blogspot.com/-tIZKhXIQBS8/UjYqBf8n6PI/AAAAAAAAB8U/UepNw8Ou9bI/s200/Picmonkey.jpg" height="200" width="196" /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1127389165813579840.post-3519783840858578062013-08-26T17:55:00.000-07:002014-11-04T07:14:34.977-08:00The simple Odia classic - "Chingudi Dahi Besara"/ Steamed yogurt and mustard shrimp curry<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjzPHnMR4Ks6M8SKy7JKS1QBPiwjuAyIQQYYGtBLuKcDyj1h1vAmY0jg3sFq4n5e48zAtEq7HPefy-TKGf7HGlPpuHskDIJ6akPzTKpFMozF_kyxU1KDFAVvbG_UsfUsJ30jkSCbD9PM/s1600/DSC_0785.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjzPHnMR4Ks6M8SKy7JKS1QBPiwjuAyIQQYYGtBLuKcDyj1h1vAmY0jg3sFq4n5e48zAtEq7HPefy-TKGf7HGlPpuHskDIJ6akPzTKpFMozF_kyxU1KDFAVvbG_UsfUsJ30jkSCbD9PM/s640/DSC_0785.JPG" height="444" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Before I begin, I must admit that this post is sure going to
have a counter for the word “simple” and might even break the records - the
only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia
dish, time and again this preparation would accompany a few more curried dishes
on our lunch/dinner table but still manage to hold its place impressively well. </span><span style="font-family: Verdana, sans-serif;">Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition.</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">While
“good” shrimp and fish curries are relatively easy to find at the restaurants,
rarely have I seen this preparation on any of the restaurant menus here at all
and that makes me very sad every time.</span><br />
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<span style="font-family: Verdana, sans-serif;">Time and again my Ma would prepare this shrimp curry and I
would be blown away every single time. Honestly I have been craving for this recipe
for a long while now and what better opportunity than to learn from the in-home chef
a.k.a my Ma when she was visiting me. So it was quite predictable that I would make fervent
demands of this mouth- watering shrimp preparation time and again, while my Ma
was more than happy to oblige. But as lazy as I got when she was around, I did
manage to learn and demonstrate it to her that all these days apart from being
a lazy couch potato, I have indeed been a very good student J.
<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Quite often in simple preparations like this, it’s not the recipe, but the other simple ways and nuances of its preparation that really counts. Fresh cleaned and
deveined shrimp forms the perfect canvass for the distinct mustard flavor and
the creaminess of the yogurt to come through. The pungency of the mustard paste mellows down during the steaming and blends in with the accompanying condiments. I have had several versions of
this preparation but I am sure to be biased when I say that my Ma’s recipe
always tastes the best. The mustard paste and the mustard oil add a distinctive
punch to this creamy dish tempered with curry leaves and yet again some more
mustard seeds. Now without much ado, here’s our home-style creamy and yes very
<b>simple </b>“Chingudi dahi besara”. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>"Chingudi Dahi Besara" a.k.a Steamed yogurt and mustard shrimp curry</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8pYHi0epd2Pe-sNzV5GyTsuN7Q0iZY-R80WIJEIN0nsFOSD5AVasNC3BmFF_ZGQ6kCgHkVvW-w1gtZG9Fn7FQDF5yIDXEapNSCEq09PN1Qe0WrTtMYuoVHyGVyC15ca73tto2oG5SI0/s1600/DSC_0783.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8pYHi0epd2Pe-sNzV5GyTsuN7Q0iZY-R80WIJEIN0nsFOSD5AVasNC3BmFF_ZGQ6kCgHkVvW-w1gtZG9Fn7FQDF5yIDXEapNSCEq09PN1Qe0WrTtMYuoVHyGVyC15ca73tto2oG5SI0/s640/DSC_0783.JPG" height="418" width="640" /></a></div>
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<o:p><span style="font-family: Verdana, sans-serif;">This classic Odia steamed shrimp preparation combines the creaminess & tartness of the yogurt with distinctly sharp homemade mustard marinade. This melt-in-your-mouth shrimp curry jumps up a notch with the tempering of curry leaves, slivered garlic and of course some more mustard seeds. "Besara" refers to the mustard paste along with the condiments.</span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
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<b style="font-family: Verdana, sans-serif;">Ingredients:</b></div>
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<span style="background: white; color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">1 lb Cleaned and
deveined shrimp<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background: white; color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2 T Mustard seeds</span><o:p></o:p></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">1 tsp Cumin seeds/ Jeera<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">4-5 Cloves of garlic<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">½ Onion<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">2-3 Green chillies<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">3 T Yogurt<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">2 T Mustard oil<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">¼ tsp Turmeric
powder</span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">Salt to taste<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">Pinch of sugar.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>For the tempering:</b><o:p></o:p></span></span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;">½ </span><span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">T mustard oil<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">½ tsp mustard seeds<o:p></o:p></span></span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;">2 Cloves Garlic (Slivered)</span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">2-3 Green chillies
slit<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;">4-5 Curry leaves<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>1.</b> Wash and drain
the shrimp and keep aside.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>2.</b> Grind the mustard
and the cumin to a fine powder.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>3.</b> Then add in the
garlic, onion and green chillies and make a smooth paste.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>4.</b> Pour the paste
out in a bowl and mix in the yogurt and the mustard oil along with the washed
shrimp.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>5.</b> Let it marinate
for about an hour.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>6.</b> Prepare a
steamer. It can be prepared two of the following ways:<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>i.</b> Pour water in a deep
bottomed vessel and place a rack at the top such that the water does not touch
the vessel when its kept on the rack. Cover and cook for about 7-8 minutes.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>ii.</b> Add water to a
pressure cooker then place the vessel containing the fish inside the cooker.
Cook for about 1-2 whistles.<o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>7.</b>Temper the
prepared dish with a tempering of mustard oil, mustard seeds , green chillies
and curry leaves. <o:p></o:p></span></span></div>
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<span style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Verdana, sans-serif;"><b>8.</b>Boil the curry
for 1-2 mins and serve hot with rice.<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Try this out and you too can vouch that this dish indeed
very simple!!<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Until next time,<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Love,<o:p></o:p></span></div>
<br />
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<span style="font-family: Verdana, sans-serif;">J</span><o:p></o:p><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://nandooskitchen.blogspot.in/2013/08/taste-of-tropics.html">Taste of tropics</a>" hosted by Nandoo's Kitchen and <a href="http://gourmetglobal.blogspot.in/">Chef Mirelle</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooking4allseasons.blogspot.com/2013/09/announcing-side-dish-mela-with-giveaways.html">Side dish mela</a>" hosted by Valli</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://www.simplysensationalfood.com/2014/11/announcing-eventlets-cook-with-yoghurt.html" style="font-family: Verdana, sans-serif;">Let's Cook with yoghurt</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Nayna</span></div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1127389165813579840.post-84594443621515244162013-07-23T17:57:00.000-07:002014-11-04T07:15:02.569-08:00The quintessential Cuttacki fare - Dahi Vada Aloo Dum aau Guguni Chaat aka "Dahi Bara Aloo Dum"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2v_-4tmhGns8WR8vOmxFGTINOCqx1ZvR4gSAvUvZx2FymaVvqZ2OAZIlptiNP2syTDuOEGJe5gNE4wutWjShltx6xNGgxnNazP4NduuBUMA4dbBUb6oL-ugelasMx6-4kL8ImTqSN80/s1600/DSC_0712.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2v_-4tmhGns8WR8vOmxFGTINOCqx1ZvR4gSAvUvZx2FymaVvqZ2OAZIlptiNP2syTDuOEGJe5gNE4wutWjShltx6xNGgxnNazP4NduuBUMA4dbBUb6oL-ugelasMx6-4kL8ImTqSN80/s640/DSC_0712.JPG" height="412" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The name itself conjures up thousands of memories and for
anyone who’s ever</span></div>
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<span style="font-family: Verdana, sans-serif;">been to Cuttack or hails from the same, needs no intro to
this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”. But for the uninitiated, this lip-smacking street food is the
combination of Dahi Vada topped with aloo dum and guguni (yellow peas curry), served generously garnished with cut onions, coriander leaves and sev. The
savory tartness of the dahi vada perfectly complements the spicy aloo dum and
guguni and all of it wonderfully comes together with the crunchiness of the
onions and the sev. It’s truly a wonder how all three distinctly different dishes with
strong flavor character of their own can meld together in this unique, indescribable way.</span></div>
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<span style="font-family: Verdana, sans-serif;">But despite its iconic status within the state, it’s a pity
that outside Odisha hardly many people know about it. In my past one year of
blogging, I must admit that I have never shared anything as authentic and true
to Cuttack than this. Every nook and corner of Cuttack beams with a Dahi Bara (a short name for the trio) vendor these days and despite the growing
fervor for “westernized” fast food, I can very gladly say that little has changed as far as its
popularity goes. Quite aptly put, it’s the “Vada Pav” of Cuttack in the nature
of which it has its way into people’s hearts and their everyday lives. I have known people eating this street food for all three meals for several days together. But unlike
the Pav Bhaji or the Vada Pav, it really hasn’t received the limelight it
rightly deserves. But I am sure....absolutely sure that all this needs is a
little bit of promotion and there’s no doubt it can stand tall or even
exceed many iconic street foods in their lovability quotient.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Now, having grown up in Cuttack, my love for this street
delicacy has been truly innate and absolutely justifiable. For me, it
represents festivity and all such happy times when as kids we would savor every
bite of the street food we were occasionally allowed to eat. It conjures up
memories of joyous occasions and brings back cheerful childhood memories of springing
towards the gate as soon as the vendor rang his cycle bell and drummed the container to attract attention. It was difficult to contain the excitement of holding
the “<i>thola</i>” (the container made leaves) in our hands. Yes, sometimes managing
the <i>thola</i> in our tiny hands did get difficult, but that never discouraged us from gulping it all down and not to forget
the last desperate plea for some more dahi paani (“tike dahi debe bhaina”) or some crunchy seu.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">So just like every other delicacy we have loved, my Ma has tried her hand many a times at making this dish and well, after a few failures got it
right for us. Now with my Ma around I had the privilege and the
luxury of her teaching me this iconic, street food. We had a total blast making this
and yes a memorable time eating it too. I am sure this is going to be made on many such occasions when I feel the need to go back to Cuttack in an instant. My own quick time travel you see :) <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNXQINUJ0m5D_RzS2mDuxE5V73XnURpV42THXJSeMY9opcvXtYFmMxxoIxZDMR9r2DtXdOjKYesM1YtYlcJY4jd6_oka47x6P8z7-6k_DjQMvIg1qCQ_m9IrnG8Guv_3zLHh05lj-DlM/s1600/DSC_0733.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNXQINUJ0m5D_RzS2mDuxE5V73XnURpV42THXJSeMY9opcvXtYFmMxxoIxZDMR9r2DtXdOjKYesM1YtYlcJY4jd6_oka47x6P8z7-6k_DjQMvIg1qCQ_m9IrnG8Guv_3zLHh05lj-DlM/s640/DSC_0733.JPG" height="438" width="640" /></a><o:p><span style="font-family: Verdana, sans-serif;"><b><span style="font-size: x-small;">(Clockwise from the left) Guguni, Dahi Bara, Aloo Dum, Plate of chopped onions, cilantro and sev and the final "Dahi Bara Aloo Dum" plate.</span></b> </span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"> <b>Dahi Vada (<i>Dahi Bara</i>)</b></span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGOPVf2qA7BqLiS5-z3DadFG6V-bv3SOkOzMRcZ-d1L6_dGUKdbx8fACstccqnAifiUJwjVCmgxmYvIQY0sMHmmOamZ6kOf2rCdZ8qNKIurIDdnVssIIgBgv9UpqSzf9wuI3n7ulVbG8/s1600/DSC_0740.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGOPVf2qA7BqLiS5-z3DadFG6V-bv3SOkOzMRcZ-d1L6_dGUKdbx8fACstccqnAifiUJwjVCmgxmYvIQY0sMHmmOamZ6kOf2rCdZ8qNKIurIDdnVssIIgBgv9UpqSzf9wuI3n7ulVbG8/s640/DSC_0740.JPG" height="426" width="640" /></a><o:p></o:p></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Dahi Bara</i> (Dahi Vada)</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Savory and tangy fried lentil donuts soaked in a thin yogurt base forms the heart of this street food. Light and fluffy, it forms the perfect neutral base the to complement the spicy additions.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Verdana, sans-serif;">(Makes ~ 12 medium sized vadas)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 C Whole Urad Dal<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¾ C Rice flour<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Oil for frying<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>For the dahi</i></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Yogurt<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ C Water<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Black salt to taste.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin and red chili powder (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>For the tempering</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1 T Oil<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp Mustard seeds<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 nos. Dry red chillies.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1.</b> Soak the whole urad dal overnight in luke warm water (6-8
hrs).<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2. </b>After the dal is perfectly soaked (it will feel light and
puffed up), grind to a smooth batter. Keep it aside for ~4-5 hrs for
fermentation in a dark, warm place.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> The batter rises up and the surface has many small
bubbles. Now slowly mix in the rice flour and baking soda. Keep it aside
overnight.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> <i>For the dahi:</i> In a small vessel,thin out the dahi with
some water. Add salt to taste, black salt and jeera powder.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>5.</b> Heat up the oil. Wet your palms and make a donut shaped
batter. Slowly slide the donut shaped batter into the oil. Fry till golden
brown.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>6.</b> In another bowl, add some salt to iced water and keep
aside. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>7.</b> Soak the fried vadas in the salted water till soft and
fully soaked.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>8.</b> After the vada becomes soft, gently squeeze out the water
and place it in the dahi.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>9.</b> <i>For the tadka:</i> Add oil into a pan, splatter some mustard
seeds, curry leaves and dry red chillies. Then, pour the tadka on the dahi vada.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPlnZrK-JL4X5NtGjOg7rwf3TobDFn-u-5ghg_fSTdt8S4PsNefkq2Dt_4tO_4QyS9Tk1Wj2ca5HZDOgg3oH-Jxfam6tfGlhrH-UvhQeqg6w2DCjYUU7yRUWQ5pyaVfvsgOmx5AFbcMg/s1600/DSC_0742.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPlnZrK-JL4X5NtGjOg7rwf3TobDFn-u-5ghg_fSTdt8S4PsNefkq2Dt_4tO_4QyS9Tk1Wj2ca5HZDOgg3oH-Jxfam6tfGlhrH-UvhQeqg6w2DCjYUU7yRUWQ5pyaVfvsgOmx5AFbcMg/s640/DSC_0742.JPG" height="530" width="640" /></a><span style="font-family: Verdana, sans-serif;"> <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Guguni and Aloo Dum</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UldKc6hsTSrHbj4_Tn-Vq8fhlr3s85DONub2vBWbiYed-qCanUNqvHTWr4iMfXNvd3wirM3r3Mkllf5_SdHPpq8Y6NgR-03pHI7vRlIGp3e34Mp4ZeQsUttRP8sMJNP4SDDrDDloZXw/s1600/DSC_0744.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UldKc6hsTSrHbj4_Tn-Vq8fhlr3s85DONub2vBWbiYed-qCanUNqvHTWr4iMfXNvd3wirM3r3Mkllf5_SdHPpq8Y6NgR-03pHI7vRlIGp3e34Mp4ZeQsUttRP8sMJNP4SDDrDDloZXw/s640/DSC_0744.JPG" height="362" width="640" /></a><o:p><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b>Guguni (Left) and Aloo Dum (Right)</b></span></span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><br /></b></span></span></o:p></div>
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<span style="font-family: Verdana, sans-serif;"><b>Aloo dum</b></span></div>
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<o:p><span style="font-family: Verdana, sans-serif;">Spiced potatoes in a thick tomato gravy provides the necessary spice for this chaat. Can also be eaten by itself with poori or even with rotis.</span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></o:p></div>
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<span style="font-family: Verdana, sans-serif;">½ lb Small potatoes (Regular sized potatoes will also work)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 T Oil<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Turmeric powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Onion and ginger garlic paste<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Tomato puree<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Red Chilli powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Curry powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Garam Masala powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 C Water<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Chopped cilantro leaves to garnish.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1. </b>Boil potatoes. Peel and keep aside. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2.</b> In a separate pan over medium heat, lightly sauté the
boiled potatoes with salt and turmeric powder. Take it out of the pan and keep
aside.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> In the same pan, add the onion, ginger and garlic paste
to oil. Add in salt, red chilli powder and turmeric powder.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> Then, add in tomato puree little at a time and sauté the
masala till the oil floats.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>5.</b> Now add in curry powder, sugar, garam masala powder and
the potatoes. Add in the water and bring it to a boil till oil separates. When
oil floats at the top, it is done.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>6.</b> Sprinkle chopped coriander and keep aside.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Guguni</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Spiced yellow peas curry is the necessary add on to this dish. This also can be eaten just by itself along with rotis or pooris.</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></div>
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<span style="font-family: Verdana, sans-serif;">¼ lb Yellow peas<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 T Oil<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Turmeric powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Onion and ginger garlic paste<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C Tomato puree<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Red Chilli powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Sambhar powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Garam Masala powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp Sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 C Water<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><b>1.</b> Soak the yellow peas overnight in lukewarm water.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2.</b> Boil the soaked peas in a pressure cooker with a pinch of
salt and turmeric powder. Take it off the stove after a whistle from the
pressure cooker.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3.</b> In a separate pan over medium heat, add in the onion, ginger
and garlic paste to the heated oil. Mix in salt, red chilli powder and turmeric
powder.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4.</b> Then, add in tomato puree little at a time and sauté the
masala till the oil floats.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>5.</b> Now add in sambhar powder, sugar, garam masala powder and
the boiled yellow peas. Add in the water and bring it to a boil till oil separates.
When oil floats at the top, it is done.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuSBo8a6KJQB_UI-1QsFTolmIpWAur1NrqEJNZTrogH0ghl_2NG0lHWGAySmz2BpWpuTmmvKXevuGiq_2R_u_hnbMV3j7mMpFPCEjB01YLYDy0Y-VgmAc7n7MG96bM6u3XfG57I917Us/s1600/DSC_0755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuSBo8a6KJQB_UI-1QsFTolmIpWAur1NrqEJNZTrogH0ghl_2NG0lHWGAySmz2BpWpuTmmvKXevuGiq_2R_u_hnbMV3j7mMpFPCEjB01YLYDy0Y-VgmAc7n7MG96bM6u3XfG57I917Us/s640/DSC_0755.JPG" height="423" width="640" /></a><b style="font-family: Verdana, sans-serif;">For the garnish</b></div>
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<span style="font-family: Verdana, sans-serif;">Chopped Onions</span></div>
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<span style="font-family: Verdana, sans-serif;">Chopped Cilantro<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Chopped Mint (Optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Sev<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><b>Assembling the Dahi Bara Aloo Dum and Guguni.</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, place 2-3 dahi vadas and a little bit of dahi.
Then scoop in some aloo dum and guguni. Then add in some more dahi and sprinkle
some black salt and cumin red chilli powder. Garnish the dish with cut onions,
coriander leaves and sev. Now dig into it and savor every bite!<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Like they say, there's nothing more effective than food and music to conjure up happy memories of time well spent. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Here's to more such happy times!</span></div>
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<span style="font-family: Verdana, sans-serif;">Love,</span></div>
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<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://indian-delights.blogspot.com/2013/06/event-annoucement-monsoon-temptations.html" style="font-family: Verdana, sans-serif;">Monsoon temptations</a><span style="font-family: Verdana, sans-serif;">" hosted by Manasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://samachuruchikalam.blogspot.com/2013/06/wtml-event.html">Walk through memory lane</a>" hosted by Manju and <a href="http://gayathriscookspot.blogspot.in/2013/07/wtml.html">Gayatri</a>. </span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooksjoy.com/blog/2013/08/chaat-and-chutneys-event-announcement-cj-5-giveaway.html">Chaat and Chutneys</a>" hosted by Cooks Joy</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2013/10/diwali-bash-2013-event-announcement.html" style="font-family: Verdana, sans-serif;">Diwali Bash-2013</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini from Cook's joy</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://www.cookclickndevour.com/2014/04/1st-anniversary-celebration-with.html" style="font-family: Verdana, sans-serif;">Anniversary Celebrations</a><span style="font-family: Verdana, sans-serif;">" by Cook,Click and Devour</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://www.simplysensationalfood.com/2014/11/announcing-eventlets-cook-with-yoghurt.html" style="font-family: Verdana, sans-serif;">Let's Cook with yoghurt</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Nayna</span><br />
<img alt="Monsoon Temptations - Food Blog Event" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIRlcY7y1OhT_BmW1m85YgVyH1B0Uv7dlV9Uy9GRq3RqU2lm939KO-tD3X4VPPlmFcuCIYnCZfg5OwQSzg9H0qqu6ThR9pCIZZpDChGugc3CdRoAe0APYTvFlmwgBjN06dIavmNgVjsbW/s200/monsoon+temptations.png" height="113" width="200" /><img alt="Chaat and Chutneys" src="http://cooksjoy.com/blog/wp-content/uploads/2013/05/ChaatChutneys.jpg" height="200" width="200" /></div>
Unknownnoreply@blogger.com9San Jose, CA, USA37.3393857 -121.8949554999999836.9351767 -122.54040249999998 37.7435947 -121.24950849999998tag:blogger.com,1999:blog-1127389165813579840.post-27855318146620737492013-06-19T17:12:00.003-07:002014-06-20T09:53:06.951-07:00A vegetarian's delight - Quick Paneer Biryani<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO2unvpBBv9MDVa9KLWyMGMfavK-6ozupErOZG5s8nwojkJ3uoREMYk2d-qMClBOz3F_L467nV0JwJLNT53bgVnAa_4YnMx77iPRbuBQWyfK4BnrhB0sA1Xe6QOjXlmHbMdNBco0s9gU/s1600/DSC_0600.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO2unvpBBv9MDVa9KLWyMGMfavK-6ozupErOZG5s8nwojkJ3uoREMYk2d-qMClBOz3F_L467nV0JwJLNT53bgVnAa_4YnMx77iPRbuBQWyfK4BnrhB0sA1Xe6QOjXlmHbMdNBco0s9gU/s640/DSC_0600.JPG" height="460" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">So…here I
am back again! </span></div>
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<span style="font-family: "Verdana","sans-serif";"> After almost three months and several days of incessant thesis
writing and dealing with the nitty-gritty of graduate school, I am finally back
to my haven – writing and reliving every bite I have loved to make and savor. Almost
after every hiatus – laden with feelings of guilt and anxiety, as I sit to start
penning down my thoughts, the familiarity of this blog and its comfort,
suddenly makes it all seem ok. Back to my very own safe nook, where everything feels
the same regardless of how fast things might have changed in the past few months.<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"> Regardless of all that, this long hiatus from
the blog, has been one heck of a remarkable journey
through a dream I have always had but never really imagined it happening. Sharing
my graduation with my parents and loved ones was one of the most fulfilling
experiences even though it remained equally paired with the hustle and the craziness
that’s a part and parcel of submitting one’s thesis. While that’s another chapter
altogether, for now let's just focus on the better aspects of life – more
specifically on the delights of having my Maa here with me, feeding me to my
limits and teaching me some handy tricks-of-the-trade. Utter bliss :)<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"> After months of eating quick-to-make
familiar recipes to sail through the rough dissertation-seas, I had the great
opportunity of having my Maa here with me to teach me some easy-to-make yet
delightfully scrumptious meals in no time. Thankful is the word I am looking
for here when I manage to cook up exotic meals in truly minimal time...truly a
life saver :)</span><br />
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<span style="font-family: "Verdana","sans-serif";"> To begin with, let’s start with a brief
description of this dish. Most aptly described, I would say that it is an ideal
hybrid between the royal biryani and a pulao. Pulao in the sense that all its
components – such as the paneer and the rice are cooked together in a single
pot unlike the biryani, but its flavors and richness match that of its exotic
Mughlai cousin. Delete the time consuming part of the biryani process and pair
it up with the easy pulao process and here you have a winner. This dish for
sure is an absolute keeper for times when you need that one recipe to wow your
family or maybe even your guests within no time.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Quick
Paneer Biryani</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRGf-4WH8zAWAShdp4DPKO8DGMHUudjJ645DTTno-5DuULr-K8yHOx-0mHxTI7-wr4qPg36yx_inLf8YA43576EEyhpBuzHrjakp47ySQx3EB6rJt-dYG4NBATbbOUC-kgHqfUp-N_qk/s1600/DSC_0586.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRGf-4WH8zAWAShdp4DPKO8DGMHUudjJ645DTTno-5DuULr-K8yHOx-0mHxTI7-wr4qPg36yx_inLf8YA43576EEyhpBuzHrjakp47ySQx3EB6rJt-dYG4NBATbbOUC-kgHqfUp-N_qk/s640/DSC_0586.JPG" height="394" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">An exotic paneer pilaf made fragrant by the sweetness of lightly fried onions & raisins along with the crunchiness of fried cashews and the aroma of refreshing mint. A delish time saving hybrid between a pulao and a biryani.</span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>For the marination</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ lb Paneer
(cut in ½ inch cubes)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp
turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp
Chilli powder<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ tsp Lemon
juice<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">3 T Oil<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ inch Cinnamon
<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 Star
anise (<i>Ful chakri</i>)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 Large
whole cardamom (<i>Badi Elaichi</i>)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2 Cloves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4-5 Whole
peppercorns<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 Bay leaf<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2 tsp
Ginger garlic paste<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ tsp
Turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ tsp
Chilli powder<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Salt to
taste<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pinch of
sugar<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 C Basmati
rice (Soaked for atleast 15 mins)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2 C boiling
water<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 Large
onion (Finely sliced)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 tsp
Raisins<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 tsp Cashews<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2-3 T Chopped mint leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp
freshly grated nutmeg and cardamom powder<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Optional</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T Ghee<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp rose
water<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pinch of
saffron soaked in warm milk<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Method</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>0.</b> Marinate
the paneer with salt, turmeric powder, chilli powder and lemon juice and set
aside.<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>1.</b> Heat up the
oil in a vessel over medium heat.Add in the whole spices and stir until
fragrant, about 30-60 seconds.<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>2.</b> Then add
in the ginger garlic paste, turmeric powder, chilli powder, salt and sugar to
the oil. Stir constantly until the oil floats in the top (~ 3-4 mins).<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>3.</b> Now mix
in the soaked and drained basmati rice into the masala mix along with the marinated
paneer cubes. Stir well till everything is coated with the masala (2-3 mins).<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>4.</b> After
the rice is w</span><span style="font-family: Verdana, sans-serif;">ell mixed, add in the boiling water to the pot. Let it then come
to a boil and then simmer over low heat for about 10-15 minutes till done.
Check in between to test the doneness of the rice.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>5.</b> While
the rice is cooking, in a separate pan, fry up the sliced onions till light
brown. Also sauté the raisins and cashews till fragrant.<o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>6.</b> Once the
rice is done, fold in (aka mix lightly) the fried onions, raisins, cashews and
mint leaves along with the ghee. <o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>7.</b> Sprinkle
the nutmeg and cardamom powder and cover it for at least half an hour and then
serve warm with raita or curry of your choice.<o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>8.</b>
<i>Optional:</i> After the rice is done, lightly sprinkle some rose water and saffron
soaked in milk before covering it up for half an hour.<o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";"><b>Another quick variation:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Using a pressure cooker for the rice fastens the process further. Just follow the step 1-3 as given in a pressure cooker. Add the boiling water and then wait for one whistle. Turn off the stove after the first whistle and wait for pressure to release.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here's hoping that this dish fascinates you to try your hand at it.</span></div>
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<span style="font-family: Verdana, sans-serif;">Have a great week ahead :)</span></div>
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<span style="font-family: Verdana, sans-serif;">J</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">P.S: I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://accessiblediary.blogspot.in/2013/05/know-your-dairy-event-announcement.html">Know your Dairy - Paneer</a>" hosted by Amrita and <a href="http://www.jcookingodyssey.com/p/know-your-series-hosts-lineup-and-round.html">Jagruti</a></span><br />
- <span style="font-family: Verdana, sans-serif;">"<a href="http://www.sizzlingtastebuds.com/2013/06/hosting-kids-delight-party-ideas-event.html">Kid's delight</a>" hosted by Kalyani and <a href="http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html">Valli</a></span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://indian-delights.blogspot.com/2013/06/event-annoucement-monsoon-temptations.html">Monsoon temptations</a>" hosted by Manasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://samachuruchikalam.blogspot.com/2013/06/wtml-event.html">Walk through memory lane</a>" hosted by Manju and <a href="http://gayathriscookspot.blogspot.in/2013/07/wtml.html">Gayatri</a>. </span><br />
- "<a href="http://foodbetterbegood.blogspot.in/2014/05/lunch-box-series-kids-delight-event-and.html">Kid's Delight</a> event" hosted by Jayanthi and<span style="background-color: white; font-family: Calibri; font-size: 13px; line-height: 18.479999542236328px; text-align: justify; text-indent: -24px;"> </span><b style="background-color: white; font-family: Calibri; font-size: 13px; line-height: 18.479999542236328px; text-align: justify; text-indent: -24px;"><a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html" style="color: #777777; text-decoration: none;" target="_blank">Srivalli</a>.</b><br />
<span style="font-family: Verdana, sans-serif;">- " </span><a href="http://cooksjoy.com/blog/2014/06/dish-it-out-kid-friendly-dishes-event-announcement.html" style="font-family: Verdana, sans-serif;">Kid friendly dishes</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini of Cook's joy.</span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCr1hTGjBm5yfi1P41MIqaXVk7Dm2dxwye6Qh52a3dkAJgkxIFmQNEC1gf6B0HxF3vT6zfxO61lTEm162Ll03BFCaExoR9LWUVSGxmzVhSKWTgghLMT2jH_hjhQzEbCfVXPQHBpjwB5c/s200/Logo.png" height="97" width="200" /><img alt="Monsoon Temptations - Food Blog Event" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIRlcY7y1OhT_BmW1m85YgVyH1B0Uv7dlV9Uy9GRq3RqU2lm939KO-tD3X4VPPlmFcuCIYnCZfg5OwQSzg9H0qqu6ThR9pCIZZpDChGugc3CdRoAe0APYTvFlmwgBjN06dIavmNgVjsbW/s200/monsoon+temptations.png" height="113" width="200" /></div>
Unknownnoreply@blogger.com3San Jose, CA, USA37.3393857 -121.8949554999999836.9351767 -122.54040249999998 37.7435947 -121.24950849999998tag:blogger.com,1999:blog-1127389165813579840.post-55783097061058557832013-03-17T21:46:00.000-07:002013-03-19T21:43:59.399-07:00Candid reflections of the past year ~ Happy Birthday "The Turmeric Kitchen" :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZdQFMjTlfDs6X8qPJc8iarFI-AVaLRLIlsjnBGLW9W7vY1NHpXZJDe6lpxjr7Jkq2SHfxxt9VyYDzN82JozG3jXZu3QxFT18I1arLD1n6C8x2gjGN1RApJLSANpyIZKsOdm_JtVu2Ho/s1600/DSC_0688.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZdQFMjTlfDs6X8qPJc8iarFI-AVaLRLIlsjnBGLW9W7vY1NHpXZJDe6lpxjr7Jkq2SHfxxt9VyYDzN82JozG3jXZu3QxFT18I1arLD1n6C8x2gjGN1RApJLSANpyIZKsOdm_JtVu2Ho/s640/DSC_0688.JPG" width="640" /></a></div>
<span style="font-family: Verdana; text-align: center;"><br /></span>
<span style="font-family: Verdana; text-align: center;">Yes! its been a year...already!
:) A splendid, immensely satisfying year filled with excitement and
gratification, to say the very least.</span><br />
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<span style="font-family: Verdana;">I am so overwhelmed with
emotions reflecting back on how truly remarkable this journey has been. An
exciting ride into the deepest, yet unexplored realms of bliss, the self
exploratory path to finding myself and the things I was capable of..and all
this on a marvelous, open medium to express my views about the subject closest
to my heart. No expectations, no compulsions..only a honest, pure-hearted
effort, backed by sincere blessings and heartfelt good wishes of my family and friends,
has made everything all worth while. So much positivity and brightness is the
very least I can be very very thankful for. <o:p></o:p></span></div>
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<span style="font-family: Verdana;">But as I reflect back on
this past year, I feel nothing holds more true than this quote by Martha Beck </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Verdana;">“</span><i style="font-family: Verdana;">Whatever
you deeply yearn for has already been given to you.</i><span style="font-family: Verdana;">” and all we really need
is to realize that deep seated potential and harness it. This has echoed clearly in this journey with food. It has so truly been within me all along..right
from the innocent, pure happiness I gained by role-playing a TV chef with the
ingredients laid out right in front (at about 5-6 years of age) to the
excitement of de-veining a fresh prawn. I get </span><span style="font-family: Verdana, sans-serif;">goose bumps when it sinks in that the
events in my life have all led me to this point and I really didn't have to
look very far to seek the deep sense of satisfaction I had been seeking for a long
time. All I genuinely had to do, is to just find a way to express it. <o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">So it actually all started after a potluck at a close friend's place for Holi,
for which I had made Gulab Jamuns. The gulab jamuns turned out great and apart
from satisfying the hungry souls, they somehow nudged me towards an
auspicious beginning into this virtual world. It didn't ever stop at that...one thing
led to another and here I am, looking back at the satisfying year gone by.</span><o:p></o:p></span></div>
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<b><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">Naming
"The Turmeric Kitchen"</span><o:p></o:p></span></i></b></div>
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<br /></div>
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<span style="font-family: Verdana;">At the time I started my blog..the first & the most challenging step was to finalise on a name that truly fitted in with my ideology, background and style of
cooking. To start with, I knew that it had to be named after a spice and the only
most obvious choice was the-dark yellow-hued-auspicious, ever so subtle spice- turmeric.
At that point, it just seemed right and all came together as "The T</span><span style="font-family: Verdana, sans-serif;">urmeric
Kitchen". Little did I know that as time passed, I would peel the several
layers of relevance that name had for me. <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">- Firstly, yellow has been
my favorite color since the day I can remember and my Ma can vouch for my unexplained
obsession about it.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">- Secondly, turmeric stands
as my most favorite spice because of its understated, musky and subtle quality
where it always leaves a bright hue and a distinct taste to any dish. It has
its own way of teaching us the basic rules of modesty and inner strength in every situation possible.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">- Finally, the therapeutic
use of turmeric has been around for ages and it's great to represent some part
of the age old wisdom with this creation.<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">Thus, to commemorate this eventful occasion of my journey with my
beloved "The Turmeric Kitchen", I hosted a small party with few of my
close friends for which I baked the very first cake that I had ever tried my hand with, almost
about 3 years back for a friend's birthday. This cake had also marked my first
unsuccessful attempt at blogging. But, as they say - nothing quite happens before it is
really destined to happen..."The Turmeric Kitchen" took birth at the best possible time I could think of. So I wanted to mark this event with this cake that had given
me the confidence and propelled me towards this exciting venture. A true tribute to my first combined attempt at baking and blogging :)<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><b>Credits:</b> This cake is adapted from One Hot Stove, one of the first few blogs that I was
following at that time. It seemed easy on the first read and quite different from the tons of
recipes which can be particularly intimidating for a novice like me. So here it
is..my adaptation of the classic chocolate cake from One hot stove</span>.</span><span style="font-family: Verdana;"><o:p></o:p></span></div>
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<span style="font-family: Verdana;"><b>Chocolate cake with a
chocolate ganache frosting </b></span></div>
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<span style="font-family: Verdana;"><i>Adapted from this <a href="http://onehotstove.blogspot.com/2007/12/chocolate-birthday-cake.html">recipe</a> from One Hot Stove</i><b><o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDXx6iBjEIN39-zrLhhI7g9OFhC_zVRpPjPDqvTXi3ypX_hv-baa_PsjSYWFQkigz12FuM0E-wsuki44UNfFZ36O-6u0TdQkUo3ys5uEoeuOGfnL5U9aGjuZlg-Qb1jLtc5OEKktp94A/s1600/DSC_0626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDXx6iBjEIN39-zrLhhI7g9OFhC_zVRpPjPDqvTXi3ypX_hv-baa_PsjSYWFQkigz12FuM0E-wsuki44UNfFZ36O-6u0TdQkUo3ys5uEoeuOGfnL5U9aGjuZlg-Qb1jLtc5OEKktp94A/s640/DSC_0626.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">This decadent, simple to make chocolate cake is perfectly sweet, balanced in richness, frosted with a easy chocolate ganache and dressed with fresh strawberries and raspberries. Perfect for any celebration, be it a birthday party or the celebration of a blog birthday ;)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">Ingredients</span></b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"><o:p></o:p></span></span></div>
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<i><span style="font-family: Verdana, sans-serif;">Sift together the following and keep
aside<span style="background: white;"><o:p></o:p></span></span></i></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">2 C cake flour (see notes to preparing your own cake flour)</span><br />
<span style="background: white;">6 T heaped cocoa powder</span><br />
<span style="background: white;">2 t baking soda</span><br />
<span style="background: white;">1/2 t salt<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 T instant coffee granules</span><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br />
<i>To be kept at room temperature</i> <br />
<span style="background: white;">1/2 C (1 stick) butter</span><br />
<span style="background: white;">1 1/2 C sugar</span><br />
<span style="background: white;">2 t vanilla extract</span><br />
<span style="background: white;">3 large eggs</span><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">4 oz Semi sweet chocolate chips</span><br />
<span style="background: white;">1/2 C buttermilk</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">1 1/4 C boiling water<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">For the frosting:<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">12 oz Semi sweet chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">12 oz whipping cream.</span><br />
<br />
<b><span style="background: white;">Method</span></b><br />
<span style="background: white;">1. Preheat the oven to 350oF .Line the 9"
cake pans with parchment paper and lightly grease the pans (with
oil/butter) and dust with cocoa powder or flour. <o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">2. Melt the chocolate chips either in the microwave or on a water bath.
It took me three 20 sec bursts to melt them.</span><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">3. In a mixing bowl, beat the butter until creamy and add in sugar and
vanilla. Then mix it very well for 5-10 minutes until light and fluffy.</span><br /><span style="background: white;">4. Break in the eggs, one at a time and beat
till fluffy and light in color.</span><br /><span style="background: white;">5. Then, lightly fold in the melted chocolate
and half of the dry mixture.</span><br /><span style="background: white;">6. Then, fold in the buttermilk and rest of the
dry cake mixture.</span> <br /><span style="background: white;">7. Slowly, stir in the boiling water until it is
just incorporated to have a smooth looking batter. <span class="apple-converted-space"> </span></span><br /><span style="background: white;">8. Pour the batter onto the prepared pans and
bake for approx. 35 minutes or until a
toothpick comes clean. Let the cakes cool completely before frosting.<span class="apple-converted-space"><o:p></o:p></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>The frosting:</b> </span><br />
<span style="font-family: Verdana, sans-serif;">The original
recipe calls for a single layer of chocolate ganache as frosting. Although the
first time I tried making exactly the same way, I loved it thoroughly. But this
time I wanted a slightly thicker forsting and used the chocolate ganache two
ways. More of chocolate is mostly always a good decision. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Firstly for <b>sealing the
two layers</b>, I evenly spread out store bought raspberry preserves (as used in
the original recipe).<o:p></o:p></span></div>
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<span style="font-family: Verdana;">For the chocolate ganache,
bring the whipping cream to boil and pour it over the chocolate chips. Mix well
to get a smooth, glossy mixture.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">For the first layer of
frosting, keep separate roughly half of the ganache, and whip it up to a light,
airy consistency. I poured the remaining, un-whipped ganache to coat the cake
to achieve the final glossy look. Finally, I decorated with slices of
strawberry and raspberry and to top it off..candles to light up the delight.<o:p></o:p></span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;"><b>Notes: </b>For making your own cake flour, for every 1 C of all purpose flour used, scoop out 1 T and replace it with 1 T of cornstarch instead. Sift them together atleast 4-5 times to ensure that its well mixed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvL-pyl_DZmWQZeSYVfQiADGVami3s9ngKuKH6ackaQh5sLzO3qvAFvY1sSDco8VTh9oajAkCM_rYWHss5jNVzk6GnZy5Ml22ZtxhjYyfyjDcJd3oprXz_pgFwx9RdVX-I6mD5Fqh9UAY/s1600/DSC_0681.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvL-pyl_DZmWQZeSYVfQiADGVami3s9ngKuKH6ackaQh5sLzO3qvAFvY1sSDco8VTh9oajAkCM_rYWHss5jNVzk6GnZy5Ml22ZtxhjYyfyjDcJd3oprXz_pgFwx9RdVX-I6mD5Fqh9UAY/s640/DSC_0681.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">This cake exceeeded my expectations all over again and became a part of my first anniversary celebration. A part of beautiful, beautiful memories. As I end this post, I would like to end it with a heartfelt thank you to the numerous well wishers, supporters, cheer leaders I have earned along the way. Thank you so much everyone for all your love and support!</span></div>
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<span style="font-family: Verdana;">Cheers to many such celebrations!</span></div>
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<span style="font-family: Verdana;">Love,</span></div>
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<span style="font-family: Verdana;">J</span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;">I am sending this entry to :</span><br />
<span style="font-family: Verdana;">- "<a href="http://www.ahomemakersdiary.com/2013/03/event-announcement-bake-fest17.html">Bake Fest # 17</a>" hosted by Sayantani from A Homemaker's diary and Vardhini from <a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule">Cook's Joy</a>.</span></div>
Unknownnoreply@blogger.com5Los Angeles, CA, USA34.0522342 -118.243684933.2145332 -119.5345784 34.889935200000004 -116.95279140000001tag:blogger.com,1999:blog-1127389165813579840.post-24247610704344273222013-01-27T22:21:00.000-08:002014-05-23T12:17:47.425-07:00Royally simple yet simply royal ~Mughlai Paratha~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaddE8TOg1ZZiKN9hUGcwf1oSB5pcutogSHcxUE6m-gR3DcLVFsVeTtnM1H2dQCw1pneG4mdf3S1ZJX1SDCuFzW065ID7mu1zAMjoIzNpXPIUSHmTBFK9tdX854Ce6aXCGGfL6A3Fr8Y/s1600/DSC_0574.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaddE8TOg1ZZiKN9hUGcwf1oSB5pcutogSHcxUE6m-gR3DcLVFsVeTtnM1H2dQCw1pneG4mdf3S1ZJX1SDCuFzW065ID7mu1zAMjoIzNpXPIUSHmTBFK9tdX854Ce6aXCGGfL6A3Fr8Y/s640/DSC_0574.JPG" height="420" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Of all the
numerous culinary impressions I have formed while growing up, one particular dish
that has always stood out has been this fluffy yet crunchy, simple yet with-an-impressionable-bite - "Indian-egg stuffed-flour tortillas". These evoke such
strong and beautiful memories of all the Wednesday evenings (I will elaborate
in a second the relevance) growing up that when I made this I literally got
transported to my very happy place. Its really that simple to be in your happy place..Easy isn’t it?</span><br />
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<span style="font-family: Verdana, sans-serif;">Well here’s
a confession - as much blessed as I am to have grown up with my wonderful siblings – I am equally if not more delighted to have grown up with this unique
culinary combination formed out of a desire to ease the process of eating an omelet
and a “<i>roti</i>” separately, which leads to the birth of this piece of magic called the <i>Mughlai paratha</i> or more
phonetically correct “<i>Moghlai Paratta</i>” in Odia. The story goes back to our
usual “non-vegetarian” days (the selected days of a week all of us were allowed to have non –veg due to religious restrictions), Wednesday was just the perfect
break in the middle of a humdrum week with classes and homework. That was the
day all of us kids were allowed to make demands of our Ma as to what we yearned to eat and gladly for all us, most of the times we would all vote for “<i>Moghlai
Paratta</i>”. As I look back, I get really amazed by my Ma’s ability to innovate,
learn and execute such recipes which I am sure she never grew up eating. And to
our absolute pleasure, there were a lot of those. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">It’s quite fascinating how a simple combination of <i>paratha</i> and eggs with </span><span style="font-family: Verdana, sans-serif;">a few aromatic herbs and spices to bridge their gap, </span><span style="font-family: Verdana, sans-serif;">can provide a semblance of "royal" times. Honestly speaking I won’t be able to date out the origins of this “royal”
dish but as far my memory goes- I remember savoring it ever since my taste buds
had the slightest ability to discern complexly pleasant delicacies. So if I had to describe this in a few words – it had to be fluffy,
incredible flavorful, cheese-free distant cousin of Mexican delicacy “<i>quesadilla</i>”- elevated to
a different plane by simple additions of onions, chillies, and of course the real star
of this dish – some fragrant mint leaves.</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>~Mughlai Paratha~</b></span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiounacg2__eKW_4MkibYTGNu3zTnE5l9mxRCHEVENJwRUN7vH6c9bDCQt1jyejOiOW25t9f1JASgoOieCX28jUtR2B2e939eCA5V1GfXG2jalnr080M-u-RveAJ0kMhMZ0e2MGgMQGWQk/s1600/DSC_0556.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiounacg2__eKW_4MkibYTGNu3zTnE5l9mxRCHEVENJwRUN7vH6c9bDCQt1jyejOiOW25t9f1JASgoOieCX28jUtR2B2e939eCA5V1GfXG2jalnr080M-u-RveAJ0kMhMZ0e2MGgMQGWQk/s640/DSC_0556.JPG" height="484" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">Simple Indian flatbread a.k.a <i>paratha</i> stuffed with an egg mixture made aromatic with fragrant mint, red bell peppers, spring onions and spicy chillies. Savored just by itself or along side a flavorful chilli garlic yogurt dip, it is fit to serve a king - albeit a modern & health conscious one ;).</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b>
(For one <i>paratha</i>)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 Uncooked Flour
Tortilla/ <i>Paratha</i></span></div>
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<span style="font-family: Verdana, sans-serif;">(Use the cooked flour tortillas if you don’t the ones I did)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>For
the filling:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->1 no. Egg<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->1 T chopped spring onions (Use
regular onions, it works fine too)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->½ tsp finely chopped chillies<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->1 T finely chopped red bell pepper<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->½ T Finely chopped mint<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Salt to taste<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Pinch of black pepper<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Oil to shallow fry the <i>parathas</i>
(quantity can be adjusted as per requirement)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->In a small bowl, break the egg and whisk it with all the ingredients for the filling (Finely chopped - onions, bell
pepper, mint, salt and pepper)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Place a flat griddle (<i>tava</i>) over
medium heat. Once its hot, place the tortilla (<i>or a maida roti- see below</i>) on
the dry <i>tava</i> (no oil added yet) and semi-cook it till just lightly done on both
sides (~ 1 min)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Once the tortilla is semi-cooked on
both sides, pour the egg mixture on the tortilla and fold it lightly to form a
semi-circle.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->At this point, add 1 T oil on the
sides and over medium low heat, cover the griddle and let it cook (~ 1 min).
Turn the <i>paratha</i> to the other side and let it cook for another minute covered.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Uncover the <i>paratha</i> and lightly
press to make sure the egg is cooked through. If it oozes out, the paratha
still needs to be cooked a little bit more.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span>Tip: I sliced the <i>paratha</i> in half on the <i>tava</i> itself to make it cook more evenly.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Once done, serve the <i>paratha</i> with
any chutney and make sure to savor it without any disturbance ;)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGgevSJSXhip-NHrLF4ynaie1-GVP60ZwgrV3E7l1o84WwbIhqQmM7qQMupYg3o48kwyKwtfiqGHRe1gp2yNJCNUoe-Ve38pkeH9NJ0DT8aHH6MlltWrRzKvcdW8eJnxn6I_nX0uXlSU/s1600/DSC_0562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGgevSJSXhip-NHrLF4ynaie1-GVP60ZwgrV3E7l1o84WwbIhqQmM7qQMupYg3o48kwyKwtfiqGHRe1gp2yNJCNUoe-Ve38pkeH9NJ0DT8aHH6MlltWrRzKvcdW8eJnxn6I_nX0uXlSU/s640/DSC_0562.JPG" height="402" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Some handy notes:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->These tortillas (Mexican culinary
term for a flat bread like our <i>roti</i>) can be made easily at home.Just that I was not
industrious enough to go through the kneading-rolling part, so I chose the easy route. Those of you who would prefer to make it from scratch, go straight ahead
and make <i>maida</i> (all-purpose flour <i>rotis</i>. To my surprise, this easy route tasted as good as the fresh one and a great time saver.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">-<span style="font-size: 7pt;"> </span><!--[endif]-->Cooking time for these parathas will
vary depending on the size of the rotis, heat used etc etc. but just make sure
to cook it thoroughly so that the eggs are cooked straight through.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Well
really that’s all to it but the flavor is so utterly divine that I wonder how
simple things can quite literally provide the greatest pleasures. I served these with a simple Chilli garlic curd dip with fresh cilantro and well, it was perfect.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>~ Chili garlic yogurt dip~</b></span></div>
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<span style="font-family: Verdana, sans-serif;">In 1/2 C smoothly mixed yogurt, mix in 1T chili garlic paste (easily available in any Asian market-the red variety) alongwith 1/4 tsp very finely minced garlic and 1T chopped cilantro. Adjust it for salt and a pinch of sugar. There you go- an easy dip ready to go.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Hope these have convinced you to make these for your kids and gift them with some very precious memories to cherish for ever.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Here's to the eternal bond between food & memories.</span></div>
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<span style="font-family: Verdana, sans-serif;">Love,</span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: Verdana, sans-serif;">J</span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://farmersgirl.blogspot.co.uk/2013/01/breakfast-club-at-farmersgirl-kitchen.html" style="font-family: Verdana, sans-serif;">Breakfast Club</a><span style="font-family: Verdana, sans-serif;">" hosted by Farmersgirll Kitchen & </span><a href="http://fussfreeflavours.com/breakfast-club/" style="font-family: Verdana, sans-serif;">Fuss free flavours</a><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://www.simplysensationalfood.com/2013/02/event-announcement-lets-cook-bake-for.html" style="background-color: white; font-family: Verdana, sans-serif;">Let's cook/bake for Valentine</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Simply sensational food.</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://indian-delights.blogspot.com/2013/06/event-annoucement-monsoon-temptations.html" style="font-family: Verdana, sans-serif;">Monsoon temptations</a><span style="font-family: Verdana, sans-serif;">" hosted by Manasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://samachuruchikalam.blogspot.com/2013/06/wtml-event.html">Walk through memory lane</a>" hosted by Manju and <a href="http://gayathriscookspot.blogspot.in/2013/07/wtml.html">Gayatri</a>. </span><br />
<div>
- Breakfast Recipes hosted by <a href="http://nandooskitchen.blogspot.in/2014/05/healthy-diet-healthy-breakfast.html">Nandoo's Kitchen</a> and <a href="http://priyaeasyntastyrecipes.blogspot.in/p/health-diet-host-lineup.html" style="background-color: white; color: blue; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 18px; line-height: 24.9480037689209px; text-align: -webkit-auto; text-decoration: none;" target="_blank">Priya's</a>.<br />
- "<a href="http://foodbetterbegood.blogspot.in/2014/05/lunch-box-series-kids-delight-event-and.html">Kid's Delight</a> event" hosted by Jayanthi and<span style="background-color: white; font-family: Calibri; font-size: 13px; line-height: 18.479999542236328px; text-align: justify; text-indent: -24px;"> </span><b style="background-color: white; font-family: Calibri; font-size: 13px; line-height: 18.479999542236328px; text-align: justify; text-indent: -24px;"><a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html" style="color: #777777; text-decoration: none;" target="_blank">Srivalli</a>.</b></div>
<img alt="Monsoon Temptations - Food Blog Event" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIRlcY7y1OhT_BmW1m85YgVyH1B0Uv7dlV9Uy9GRq3RqU2lm939KO-tD3X4VPPlmFcuCIYnCZfg5OwQSzg9H0qqu6ThR9pCIZZpDChGugc3CdRoAe0APYTvFlmwgBjN06dIavmNgVjsbW/s200/monsoon+temptations.png" height="113" width="200" /></div>
Unknownnoreply@blogger.com4Los Angeles, CA, USA34.0522342 -118.243684933.2145332 -119.5290854 34.889935200000004 -116.95828440000001tag:blogger.com,1999:blog-1127389165813579840.post-58007675552675406452013-01-02T20:32:00.000-08:002014-06-20T09:53:22.123-07:00"Outrageous"-ly decadent - Chocolate & walnut brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Si0lw0oncG7SLFDqcV4WvBa6pydvOl1otlwZv5uGkRAIawGxzKIrVIwWwXTvLYe481dQQCSRzQuc1cCd2LWcYCoEeUvE51sK4-xIyQvW63_a68B30bkpwScwIohHKQU4aUrs_DsbH4Y/s1600/DSC_0548.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Si0lw0oncG7SLFDqcV4WvBa6pydvOl1otlwZv5uGkRAIawGxzKIrVIwWwXTvLYe481dQQCSRzQuc1cCd2LWcYCoEeUvE51sK4-xIyQvW63_a68B30bkpwScwIohHKQU4aUrs_DsbH4Y/s640/DSC_0548.JPG" height="490" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Quite often said and blindly followed (by yours truly
i.e.) is the crude saying - "Whatever you do on the first day of a year..most likely
you would be doing it for the rest of it ". Sounds chancy ehh? Yeah most
likely it doesn’t have any ground in r</span><span style="font-family: Verdana, sans-serif;">eality..but well when things are in your
control there’s hardly any harm in trying to set the right tone to begin a brand new year. So writing this post in this “new” part of the year, assures me that this
is going to be an auspicious hint that I will continue to write my posts even
though I foresee a very busy future..Amen!! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">So my first post of 2013 is dedicated
to this 2 x 2 chocolate-y square filled with nuts and yes, of course some more
chocolate. It’s rich, decadent and mind my words- absolutely irresistible! And with
the amounts I have eaten it seems I might have to do some serious damage
control (read: some real exercise). Although it might already be implied by my
numerous posts, this recipe further confirms the fact that yes I love-love-love
desserts with any combination of chocolate and nuts ;)</span><br />
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<span style="font-family: Verdana, sans-serif;">Its evolution from my mind to the plate goes back a year
and follows the usual trend of being inspired by a recipe on TV by one of my favorite
chefs – Ina Garten. I got intensely drawn to this recipe owing to its
simplicity and decadency, with the only glitch being the ingredients being in large
proportions. So I thought, what better dessert for the holiday season to give as gifts when everyone is in
a mood to celebrate and enjoy. Ever since I first baked these a year back, I cannot deny that these are the
BEST brownies I had ever tasted.It literally blew my mind.Well that might sound vain but all thanks to
Ina Garten for this amazing recipe. Now I wonder hard as to, why don’t all brownies have
this moistness, flavorful chocolaty goodness..instead of being crumbly, dry and
flour-y and I am NOT exaggerating when I say that its very very hard to resist
a second bite or even the tenth if you go for even one.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">While I really don’t claim to be a guru in baking, I still find that following some simple basic rules seem to go a long way for any
novice like me. I can swear by how simple and effective these are <b>always</b> when
everything else seems difficult. So here are these tiny nuggets of useful information.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="margin-left: 4.5pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">- Always <b>preheat the oven</b> (5-10 mins). This is
quite possibly the most important thing since the first 5 mins are very
critical to any recipe. I usually turn it on as I start prepping up the
ingredients.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">- Use <b>room temperature ingredients</b> unless
stated otherwise. This gives an even temperature for all ingredients to mix in.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 4.5pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">- Use <b>parchment paper</b>. This is the best way to
make sure that your baked good does not stick to the pan/sheet pan etc. Butter
and flour the parchment paper like you would generally any pan.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 4.5pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">- Measure the ingredients <b>accurately</b>. For measuring
flour, fluff up the flour and then measure it else it will be densely packed.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">- When melting chocolate, make sure <b>the bowl is
completely dry</b> otherwise the chocolate freezes (becomes a unglazed mass) when
it should be smooth and glazed.<o:p></o:p></span></div>
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<b><span style="font-family: Verdana, sans-serif;">Outrageously
chocolate-y brownies <o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">(Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">Ina Garten’s recipe</a>)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdkGyYfmCmmmaZor9gWZlwHs5xU778mn3VQqS_qCXNfnDaogAN8UJ9iBUe6E3Bp8vRn7UdBiFfk7whGUtYVCHOOfzKZwFAsyR6VzEU55uq4wCfpprfGqH-71O5JVEeU7fWhHFwmmXiPw/s1600/DSC_0534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdkGyYfmCmmmaZor9gWZlwHs5xU778mn3VQqS_qCXNfnDaogAN8UJ9iBUe6E3Bp8vRn7UdBiFfk7whGUtYVCHOOfzKZwFAsyR6VzEU55uq4wCfpprfGqH-71O5JVEeU7fWhHFwmmXiPw/s640/DSC_0534.JPG" height="486" width="640" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">Over-the-top decadent and chocolate-y brownies interspersed with walnuts and more chocolate chips, is sure to leave you speechless with just a bite. Adapted from Ina Garten's All star dessert recipe, very aptly named "<a href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">Outrageous brownies</a>".</span><br />
<br />
<b><span style="font-family: Verdana, sans-serif;">Ingredients
(Makes around 40 nos. 2” squares)<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span><!--[endif]-->1 lb (4 sticks) unsalted
butter<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span><!--[endif]-->1 lb + 12
ounces semisweet chocolate chips<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span><!--[endif]-->6 ounces Semi
sweet Baker’s chocolate<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span><!--[endif]-->6 extra-large eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span><!--[endif]-->3 T Nescafe (instant coffee granules)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>2 T Pure bourbon vanilla
extract<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>2 C Sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>1 +</span><span style="font-family: Verdana, sans-serif; line-height: 17.25pt; text-indent: -0.25in;"> 1/4 cups
all-purpose flour</span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>1 T baking powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>1 tsp salt<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="line-height: normal;"> </span>3 C chopped
walnuts<o:p></o:p></span></div>
<span style="font-family: Verdana, sans-serif;"><br /><b>Method:</b></span><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">1. Preheat oven</b><span style="font-family: Verdana, sans-serif;"> to 350oF. Then spread out the walnuts on a sheet pan and roast for ~ 5 mins till fragrant. Take out and let it cool.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><b style="font-family: Verdana, sans-serif;">2.</b><span style="font-family: Verdana, sans-serif;"> Prepare a </span><b style="font-family: Verdana, sans-serif;">double boiler </b><span style="font-family: Verdana, sans-serif;">(see notes) for melting the butter, 1 lb of chocolate chips and baker’s chocolate. Stir in between. Once it has melted, take it off the stove and let it cool (~ 10 mins)</span><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">3.</b><span style="font-family: Verdana, sans-serif;"> In a separate bowl, stir in the eggs, sugar, vanilla and the coffee powder.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>4.</b> Once the chocolate mixture has cooled slightly, mix it in with the egg mixture and let it cool to room temperature.<br /><br /><b>5.</b> Now, in another bowl, sift together 1 C flour, baking powder and salt. Then fold it into the chocolate mixture.<br /><br /><b>6.</b> Toss the cooled walnuts and remaining chocolate chips with 1/4th C of flour and fold it into the batter.<br /><br /><b>7.</b> Line the baking sheet (12 x 18 x 1-inch) with parchment paper and butter and flour the sheet.<br /><br /><b>8.</b> Pour the chocolate batter into the sheet and place it in the oven.<br /><br /><b>9.</b> Bake for ~35 minutes and take it out from the oven. Let it cool before cutting it out into squares. Imp: Do not overbake!</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="text-indent: -0.25in;"><b>Some useful notes:</b> </span><br /><br /><span style="clear: left; margin-bottom: 1em; margin-right: 1em; text-indent: -0.25in;">- <b>Preparing the double boiler:</b> Place a sauce pan half filled with water over the stove, bring it to a boil and then let it simmer over low flame. Place another bowl over it with the chocolate and butter and let it melt from the steam. Do not let the water touch the bottom of the bowl on top.</span><br /><br /><span style="clear: left; margin-bottom: 1em; margin-right: 1em; text-indent: -0.25in;">- The walnuts and chocolate chips are <b>tossed with flour </b>so that they don’t sink to the bottom of the batter. A little trick does wonders you see.</span><br /><br /><span style="clear: left; margin-bottom: 1em; margin-right: 1em; text-indent: -0.25in;">- Ina Garten specifies that it’s essential to <b>rap the sheet </b>on the baking rack to make sure that you take out the air from that forms between the sheet and the brownie.</span></span><br />
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<span style="font-family: Verdana, sans-serif; text-indent: -23.999998092651367px;">The picture below recorded my first try at these brownies :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_EwzemFHua0nS5qUggJFL14oLsnRI-HdoLJEEeQfaUTdzjMAaRXPT2Z5KXe4A20ag_Mbs33FaLuyhuUAfhnJmaDwu8xnHtGipsuXqxVp4cnv_t-UcaXbn8hm10waNjxhk5fwon1e6Dw/s1600/Brownie+collage.jpg" imageanchor="1" style="background-color: transparent; clear: left; display: inline !important; line-height: 17.25pt; margin-bottom: 1em; margin-right: 1em; text-indent: -0.25in;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_EwzemFHua0nS5qUggJFL14oLsnRI-HdoLJEEeQfaUTdzjMAaRXPT2Z5KXe4A20ag_Mbs33FaLuyhuUAfhnJmaDwu8xnHtGipsuXqxVp4cnv_t-UcaXbn8hm10waNjxhk5fwon1e6Dw/s640/Brownie+collage.jpg" height="234" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">With all the notes in hand and my experience to fall back on, I hope these impress you as much as it has everyone who has had a bite. Frankly, I can no longer enjoy any brownie without wondering about these – such is its power. So as I prepped to bake these for a second year, I could not help but wonder, that how a chance trial had actually set out to become a holiday tradition I hope to maintain. With the amount of love and care I have added in this time, I hope it tastes all the more wonderful for my family back home :)<br /><br />May all of you have an adventurous, wonderful and a wonderful new year!<br />Happy New year friends! <br />J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this post to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://veenasvegnation.blogspot.in/2012/12/announcement-of-kids-delight-desserts.html">Kid's delight: Dessert</a>" hosted by Veena and <a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html">Srivalli</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://sumeesculinary.blogspot.com/2012/12/bake-fest-15-guest-hosting.html">Bake fest</a>" hosted by Sumee and <a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule">Vardhini</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://www.simplysensationalfood.com/2013/02/event-announcement-lets-cook-bake-for.html">Let's cook/bake for Valentine</a>" hosted by Simply sensational food.</span><br />
<span style="font-family: Verdana;">- "</span><a href="http://cooksjoy.com/blog/2013/11/bake-fest-25-event-announcement.html" style="font-family: Verdana;">Bake Fest</a><span style="font-family: Verdana;">" hosted by Vardhini from </span><a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule" style="font-family: Verdana;">Cook's Joy</a><span style="font-family: Verdana;">.</span><br />
<span style="font-family: Verdana, sans-serif;">- " </span><a href="http://cooksjoy.com/blog/2014/06/dish-it-out-kid-friendly-dishes-event-announcement.html" style="font-family: Verdana, sans-serif;">Kid friendly dishes</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini of Cook's joy.</span></div>
</div>
Unknownnoreply@blogger.com1Los Angeles, CA, USA34.0522342 -118.243684933.2099357 -119.5290854 34.8945327 -116.95828440000001tag:blogger.com,1999:blog-1127389165813579840.post-27796464267229576742012-12-12T19:35:00.002-08:002013-11-13T10:16:44.550-08:00The nutty-chocolaty high ~ Chocolate hazelnut & almond cookies~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xFofiv4vHsDbMe3znsYwii45E7WkjMM9jY5aBQFjI-3en8L53pU8KrUE-U8iHHGx-WUZIIzeXZAkvsROzhtZRfdSxwGx3Zkvpkdsv7DirbsbUIo_gsIAQ9uXNyvGUyLEHZgpD6KpuwI/s1600/DSC_0023.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xFofiv4vHsDbMe3znsYwii45E7WkjMM9jY5aBQFjI-3en8L53pU8KrUE-U8iHHGx-WUZIIzeXZAkvsROzhtZRfdSxwGx3Zkvpkdsv7DirbsbUIo_gsIAQ9uXNyvGUyLEHZgpD6KpuwI/s640/DSC_0023.JPG" width="640" /></a><br />
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<span style="font-family: Verdana;">Those of you, who have
ever tried <i>Nutella</i> even once (although I am quite sure there would hardly be
anyone who hasn't gone for the second try!!), would wholly back me up in my affection
towards the same. For the uninitiated, </span><i style="font-family: Verdana;">Nutella</i><span style="font-family: Verdana;"> is the brand name for a
chocolate hazelnut spread found in almost all grocery stores now and trust me -
its divine. My very dramatic introduction to this chocolate spread was during my
first few days here in the </span><st1:country-region><st1:place><span style="font-family: Verdana;">US</span></st1:place></st1:country-region><span style="font-family: Verdana;">, grocery shopping with my German friend. While
strolling along the aisles, I was startled with a shriek from an adjoining
aisle and I rushed back to find her squeaking with happiness holding on tightly to a small chocolate container. She was literally jumping with joy all the while
exclaiming "They have it HERE!!"...While I certainly won't deny finding her
reaction a bit over the top, yet just out of respect for her intense adoration,
I bought a jar for myself. Though quite reluctantly, soon I too became a fan of
this "heavenly"-chocolaty-nutty deliciousness and honestly, I have never
looked back since! Having become an ardent fan, I could now completely understand and
relate to that momentary indiscretion of my homesick friend. Yeah..it happens..</span></div>
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<span style="font-family: Verdana;">So if there's anything at all, that I would go back and add to my growing up years, I am most certain that this
would definitely be it. If it could make a grown up drool , think about those
naive, chocolate crazy kids. I can only imagine. I say so because recently even after my dwindling affection towards
overtly sweet delights, I still continue to savor this on those occasions when
I need a true pick-me-up. I cannot really assure you of its health benefits, but
surely there are some very serious mood benefits ;)<o:p></o:p></span></div>
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<span style="font-family: Verdana;">It was that fine day while
watching Giada cook up some of her trust worthy recipes, I saw her make these delicious
chewy </span><i style="font-family: Verdana;">Nutella </i><span style="font-family: Verdana;">cookies and well, I had to try it. I followed her recipe completely
except for some changes here and there. Here are some alterations that I made:</span></div>
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<span style="font-family: Verdana;">- Doubled the </span><i style="font-family: Verdana;">Nutella</i><span style="font-family: Verdana;"> quantity to intensify the taste (remember I am biased! ;)</span></div>
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<span style="font-family: Verdana;">- Cut down the sugar
quantity by half.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">- Added in a pinch of
instant coffee to intensify the chocolate taste. <o:p></o:p></span></div>
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<span style="font-family: Verdana;">- To add a crunch to the
cookies, I folded in some roasted sliced almonds. Diced hazelnuts would have been perfect but I didn't have any at that time so chose almonds instead.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">- Decreased the baking
time to 9 minutes to get a semi-chewy texture that I desired.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Here's my version of
Giada's recipe for these very easy <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-smooches-recipe/index.html">Chocolate-hazelnut smooches</a> as she calls them, even though I would rather stick to a more simpler nomenclature - Chocolate hazelnut & almond cookies.<o:p></o:p></span></div>
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<span style="font-family: Verdana;"><b>Chocolate hazelnut & almond cookies</b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana;"><b></b><i>(Adapted from Giada's </i></span><i><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-smooches-recipe/index.html" style="font-family: Verdana; text-align: start;">Chocolate-hazelnut smooches</a><span style="font-family: Verdana;">)</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtppLQSNfAuu7FvKnHydjyabb-nniwwV5QS3UzOxHbFdC6yK7GA-iwFJd9QDyIuyPC2UxgTiWSz4up6Kn9lqxSj66B5VwZmO3c-uo8FvaIRQyDlEqiV_Kbx52FOkYEKWCXIs_tBDSCXu4/s1600/DSC_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtppLQSNfAuu7FvKnHydjyabb-nniwwV5QS3UzOxHbFdC6yK7GA-iwFJd9QDyIuyPC2UxgTiWSz4up6Kn9lqxSj66B5VwZmO3c-uo8FvaIRQyDlEqiV_Kbx52FOkYEKWCXIs_tBDSCXu4/s640/DSC_0007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">Chocolate hazelnut spread (a.k.a. </span><i style="font-family: Verdana;">Nutella</i><span style="font-family: Verdana;">) acquires a new avatar with these perfectly sweet and crunchy 'n' chewy cookies right for some holiday baking. The extra chocolate chip adds in to the moderately chocolaty cookie base while the almonds liven up the hazelnut-'ty' undertone. </span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;"><b>Ingredients: </b>(Makes 40 cookies)<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1 3/4 C All-purpose flour</span><span style="font-family: Verdana;"><br />
<span style="background: white;">1 tsp baking soda</span><br />
<span style="background: white;">1/2 tsp salt<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1/4 tsp instant coffee granules</span><br />
<span style="background-color: white; font-family: Verdana;">1/4 C Roasted sliced almonds (Optional)</span><br />
<span style="font-family: Verdana;"><br />
<span style="background: white;">1 C chocolate hazelnut spread (I used </span></span><i style="font-family: Verdana;">Nutella</i><span style="background-color: white; font-family: Verdana;">) </span><br />
<span style="font-family: Verdana;">
<span style="background: white;">1/2 C (1 stick) butter at room temperature.</span><br /><span style="background: white;">1/4 C sugar</span><br />
<span style="background: white;">1/2 C light brown sugar</span><br />
</span><span style="background-color: white; font-family: Verdana;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana;"><span style="background: white;">1 egg</span></span></div>
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<span style="font-family: Verdana;">Semi-sweet chocolate chips (Optional)<o:p></o:p></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">Method:<o:p></o:p></span></b></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1.</span></b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"> <i>Dry ingredient mix</i>- Mix the flour, baking soda, salt, instant
coffee granules and almonds in a bowl and set aside.<o:p></o:p></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">2.</span></b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"> <i>Wet ingredient mix</i> - In a separate mixing bowl, add in the
chocolate hazelnut spread, butter and the two sugars. Using a hand mixer, mix
well until creamy (2-3 mins).Then add in the egg and vanilla into the
sugar-butter mixture and blend well (~ 1 min).<o:p></o:p></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">3.</span></b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"> Now stir in the dry
ingredient mix into the wet mix, until well integrated. The cookie dough is
ready to be baked.<o:p></o:p></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">4.</span></b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;"> In the meantime,
preheat the oven to 375<sup>o</sup>C.<o:p></o:p></span></div>
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<b><span style="background: white; font-family: Verdana;">5.</span></b><span style="background: white; font-family: Verdana;"> Line a sheet pan with parchment
paper and using a tablespoon measure, scoop out the dough. Roll the dough into
balls and line them on the sheet pan about a inch apart.<o:p></o:p></span></div>
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<b><span style="background: white; font-family: Verdana;">6.</span></b><span style="background: white; font-family: Verdana;"> Place the rack at the center and
bake the cookies for 8 1/2 - 9 minutes. Adjust time according to the texture
required.<o:p></o:p></span></div>
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<b><span style="background: white; font-family: Verdana;">7.</span></b><span style="background: white; font-family: Verdana;"> Immediately after taking the
cookies out of the oven, lightly press a chocolate chip into each cookie. The
chocolate chip melts from the heat of the cookie and sticks to it. To cool
completely, lay out the cookies on to a wire rack.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbCtatAl8ee4TYHft01VuTO2XYcrN2uXbCO8tXDd5kON_Jb62i2WVu9reccNE8qg6kDXv6T4weMXJyY7rZlYiZMLHoL7D58VsFLbLILm9SToAbvTU-VI_sj3CRS2mBG6kDxELjGORXpw/s1600/DSC_0011.JPG" imageanchor="1" style="clear: left; float: left; font-family: 'Times New Roman'; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbCtatAl8ee4TYHft01VuTO2XYcrN2uXbCO8tXDd5kON_Jb62i2WVu9reccNE8qg6kDXv6T4weMXJyY7rZlYiZMLHoL7D58VsFLbLILm9SToAbvTU-VI_sj3CRS2mBG6kDxELjGORXpw/s640/DSC_0011.JPG" width="640" /></a><span style="background: white; font-family: Verdana;"></span></div>
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<span style="background: white; font-family: Verdana;">These
cookies are a true winner in every sense. Adequately chewy yet crunchy and most
importantly the right amount of sweetness makes it a recipe that I am going to
hold on to. Its really hard to resist a second one and I bet neither could you.
Tried and tested, dirty up your hands with this easy-peasy recipe, if you want
to have a stack of these home made delights just perfect to offer your guests
this holiday season.<o:p></o:p></span><br />
<span style="background: white; font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;">Happy baking! :)</span><br />
<span style="font-family: Verdana;">J</span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;">P.S. I am submitting this recipe to :</span><br />
<span style="font-family: Verdana;">- "<a href="http://madscientistskitchen.blogspot.in/2012/11/announcing-kids-delight-story-book.html">Kid's delight- Story book special</a>" hosted by Archana and <a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html">Srivalli</a>.</span><br />
<span style="font-family: Verdana;">- "<a href="http://cookcookandcook.wordpress.com/2012/11/26/merry-christmas-celebrations-event-announcement/">Merry Christmas specials</a>" hosted by Sheelu</span><br />
<span style="font-family: Verdana;">- "</span><a href="http://krithiskitchen.blogspot.com/2012/11/guest-hosting-know-your-sweetness-brown.html" style="font-family: Verdana;">Know your natural sweetness-Brown sugar</a><span style="font-family: Verdana;">" hosted by Kriti and </span><a href="http://www.jagrutidhanecha.com/p/know-your-series-hosts-lineup-and-round.html"><span style="font-family: Verdana;">Jagrut</span><span style="font-family: Verdana, sans-serif;">i</span></a><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://www.zestysouthindiankitchen.com/2012/12/favorite-recipes-event-christmas-recipes.html">Christmas recipes</a>" hosted by Swathi</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://divyasculinaryjourney.blogspot.com/2012/12/event-announcement-of-celebrate.html">Celebrate Christmas</a>" hosted by Divya and </span><a href="http://www.jagrutidhanecha.com/p/know-your-series-hosts-lineup-and-round.html"><span style="font-family: Verdana;">Jagrut</span><span style="font-family: Verdana, sans-serif;">i</span></a>.<br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://sumeesculinary.blogspot.com/2012/12/bake-fest-15-guest-hosting.html" style="background-color: white; font-family: Verdana, sans-serif;">Bake fest</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Sumee and </span><a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule" style="background-color: white; font-family: Verdana, sans-serif;">Vardhini</a><span style="background-color: white; font-family: Verdana, sans-serif;">.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://www.simplysensationalfood.com/2013/02/event-announcement-lets-cook-bake-for.html" style="background-color: white; font-family: Verdana, sans-serif;">Let's cook/bake for Valentine</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Simply sensational food.</span><br />
<span style="font-family: Verdana;">- "<a href="http://confusioncook.com/2013/01/01/lets-bake-love-eggless-valentine-bake/">Let's bake love</a>" hosted by Deepali.</span><br />
<span style="font-family: Verdana;">- </span><span style="background-color: white; font-family: Verdana;">- "</span><a href="http://cooksjoy.com/blog/2013/11/bake-fest-25-event-announcement.html" style="background-color: white; font-family: Verdana;">Bake Fest</a><span style="background-color: white; font-family: Verdana;">" hosted by Vardhini from </span><a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule" style="background-color: white; font-family: Verdana;">Cook's Joy</a><span style="background-color: white; font-family: Verdana;">.</span><br />
<span style="font-family: Verdana;"><br /></span>
<img height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWCPfRDUfy-0LN6MZvzlaQILruN6usJTYNGWIEW3uPlsyJ5pYsYqMEoxKN_h1hBsGvacV0OyfPgBTMf0NkUaeunE9G2gED3hWkumf9Dbrft8QiArET4KzxYXmOyWNPNZI9ku68vYJoPA/s200/Kids_Delight1.JPG" width="200" /><br />
<span style="font-family: Verdana;">- </span><br />
<span style="font-family: Verdana;"><br /></span></div>
Unknownnoreply@blogger.com9Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-48123295526874878692012-11-20T11:59:00.000-08:002014-11-04T07:07:03.678-08:00The joyous treat - Besan Sooji / Besan Rava ladoo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPP7iYLQ0-UoarmilaUBEODD-k_KYTuAlQRIIgQggKRCme8qramxjAj-cHfAUwNxPN8ZwQ_4kWwlA9Q9TsBaXgKi3SwUH7BAQ5LL_OX3sxfv4O4yIuIyPn5T3qdIhmVJRlbjBhLOEHnQ/s1600/IMG_4946.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPP7iYLQ0-UoarmilaUBEODD-k_KYTuAlQRIIgQggKRCme8qramxjAj-cHfAUwNxPN8ZwQ_4kWwlA9Q9TsBaXgKi3SwUH7BAQ5LL_OX3sxfv4O4yIuIyPn5T3qdIhmVJRlbjBhLOEHnQ/s640/IMG_4946.JPG" height="564" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Time surely
has some mighty wings..coz it always flies by in a blink. At times, it’s so
hard to believe that it’s been almost 2 years since I first tried my hand at
besan ladoo and out of sheer enthusiasm posted it on Facebook. It was just a
very naïve beginning to something I had no idea would turn out to be such a
game (life?) changer. The legacy of posting pictures of any dish I was
successful-at-my-first-try continued until the beginning of this year when it
turned out to be a little more serious than that. This blog came into existence and
it’s been a whole different journey since. I had always wished food to take a more sincere place in my life and besan ladoo seems to have been just a very
auspicious start :)</span><br />
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<span style="font-family: Verdana, sans-serif;">My history with this recipe dates back to 2010 when my Ma was preparing this for Diwali and it piqued my interest so much that I had to try making it. Memories connect back to those days when my grandma would prepare these ladoos for us kids to gorge on with my sister being the most ardent fan of these delights. So being well aware of the emotional attachment of
besan ladoo and Diwali, I took on the challenge.My first try at
besan ladoo had turned out good but well not without its own share of mistakes
– it had too much ghee. So this time around I made sure that the amount of ghee
(even though it might not look a lot) was controlled, so that everyone
feels comfortable gorging on these scrumptious snack/ sweet. To add a bit of
crunchiness to the otherwise smooth textured ladoos, I added in the rava
(sooji/semolina) along with some ghee roasted cashews and raisins.This time around I was very satisfied to have balanced both my adventurous and the health conscious self by balancing out the ghee.A big step ahead to start with :)<o:p></o:p></span><br />
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>Besan Sooji ladoo / Besan Rava ladoo</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnzRyZt05eXsCFQFZnF7BEjy87UGOlb4j_7_-a7WJzHDLUH-1drAjApRH5i3DKAOCZl-ZmDF897d5k2wRE5hd4JL4AHWJag1Dk_B4BpGe6s2pJRtjydzDlaHie4XDr9JH66K4alK6WFY/s1600/IMG_4952.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnzRyZt05eXsCFQFZnF7BEjy87UGOlb4j_7_-a7WJzHDLUH-1drAjApRH5i3DKAOCZl-ZmDF897d5k2wRE5hd4JL4AHWJag1Dk_B4BpGe6s2pJRtjydzDlaHie4XDr9JH66K4alK6WFY/s640/IMG_4952.JPG" height="520" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">This festive sweet typifies the perfect blend of the nuttiness of chick pea flour along with the crunch from coarse wheat semolina (sooji/rava), roasted till fragrant in ghee. Cashews and raisins add to the richness of this otherwise effortless treat.</span><span style="font-family: Verdana, sans-serif;">It forms quite a pair with the salty </span><a href="http://turmerickitchen.blogspot.com/2012/11/ushering-in-diwali-with-chivda-aka.html" style="font-family: Verdana, sans-serif;">Chivda</a><span style="font-family: Verdana, sans-serif;"> as Diwali faraal.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: white;">Ingredients:
</span></b><span style="background-color: white;">(Makes 20 ladoos using 1 T scoop)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">2
C Besan/Chickpeas Flour </span><o:p></o:p></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">¾
C Sugar (I used cane sugar)<o:p></o:p></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">¼
C Rava / Sooji/ Wheat Semolina coarse <o:p></o:p></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">½
C Ghee <o:p></o:p></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">¼
tsp Cardamom powder <o:p></o:p></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">2
T Roasted Cashews (Optional)<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">1
T Raisins (Optional)</span><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan lines-together; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">1. <span style="background-color: white;">Dry roast both the besan and sooji
separately on a low flame for about 10 minutes. The besan becomes fragrant
while the sooji should be very evenly “light browned”. Keep stirring for an
even roast.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan lines-together; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">2. <span style="background-color: white;">In a separate pan, add in 1 T of
ghee and fry the raisins and the cashews till - the raisins plump up and the
cashews are slightly browned. Keep aside.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan lines-together; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">3. <span style="background-color: white;">Add the rest of the ghee to a wide
pan over low flame, and add in the roasted besan and sooji to it. Mix well to
smoothen out any lumps.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan lines-together; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">4. <span style="background-color: white;">Roast the ghee-besan–sooji mixture
till its fragrant and the mixture has a light brown tinge to it. </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">5. Turn off the heat and then add in the sugar, cardamom powder, cashews and
raisins. Stir to mix.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">6. Let the mixture
cool till its tolerable to make ladoos. I used a 1 T scoop to measure out the
ladoos and rolled them out by hand. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Some handy notes:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. I used granulated cane sugar instead of the powdered one. It just adds in more to the crunch. Opt out of it, if you like your ladoos smoother.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Roasting and continous stirring over a low flame is the key. The mixture can burn very easily, so make sure to stir and be around the stove.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. These ladoos stays very well for about 2-3 weeks in the refrigerator and is a great source of protein (from the chick pea flour) and energy (from ghee and sugar). A great snack when eaten of course in moderation.</span></div>
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<span style="font-family: Verdana, sans-serif;">I served these Besan- rava ladoos along with the home made <a href="http://turmerickitchen.blogspot.com/2012/11/ushering-in-diwali-with-chivda-aka.html">Chivda</a> to all my friends who had come over for Diwali. It was just very touching to be able to reach out to everyone I had wanted to while I was preparing these treats. An honest and heartfelt intention rarely goes unnoticed :). Here's h</span><span style="font-family: Verdana, sans-serif;">oping these treats made all those who tasted these as much happy as I was while making them. This Diwali became just too special and here's wishing for an even better Thanksgiving :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Have a great Thanksgiving folks!</span></div>
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<span style="font-family: Verdana, sans-serif;">Love and good wishes,</span></div>
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<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am sending this entry to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://uk-rasoi.blogspot.co.uk/2012/10/come-celebrate-indian-sweets.html">Lets celebrate-Indian sweets</a>" hosted by UK Rasoi</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://thoushaltcook.wordpress.com/2012/10/11/my-diwali-basket-event-giveaway/">My Diwali basket</a>" hosted by Thou shalt cook</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://anuzhealthykitchen.blogspot.com/2012/10/jalebi-fried-sweet-petzel-and-diwali.html">Diwali food fest</a>" hosted by Anu</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://sumeesculinary.blogspot.com/2012/11/bon-vivant-10-festive-feast.html">Bon Vivant #10: Festive feast</a>" hosted by Sumee.</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2014/10/dish-it-out-diwali-bash-event-announcement.html" style="font-family: Verdana, sans-serif;">Diwali Dishes</a><span style="font-family: Verdana, sans-serif;">" hosted by Cook's Joy</span><br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-APvLCTioTEHM6aQ_6Cm1xog58l3hy4UV3iZkrCKWqLtwXvwT-NmN0y5o1e2gWRbNlnVQYmAXwXI_l9OrVBO-RJtf142iQS1a8z4X17LF9Jn6H3MLF3-pZt1GAUIIAfcu5D8cw1x93td/s200/Indian+Sweets.jpg" height="200" width="200" /><img src="http://thoushaltcook.files.wordpress.com/2012/10/diwali-basket.jpg?w=584" height="145" width="200" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HuaeHRl0KPufE-lLaJQVyuoQeABbZquVwDSZLh9L8JQFs2FKvidG8lXXIbIxd_7joSluoe1Y-Jw1CHxU0E3YwNjccFGO6Qg24tKFwt6YksbKomlgp1bfm9bH4D-NImQ3KqaM1CYNT5h-/s200/BonVivantSeries_10.jpg" height="149" width="200" /></div>
Unknownnoreply@blogger.com2Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-58088787493590893362012-11-04T19:47:00.000-08:002014-11-04T07:06:23.294-08:00Ushering in Diwali with Chivda a.k.a. Chuda mixture<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMTsYwoMzkf6tzj8FSNLOD0upzM7jCpxYPp7UNgJLuqiaQiCHdhWtknqPd6UIehCCtiqzrJjDEeHs1ugSfgvKInh3a1JGBk4OspjFOeHIf5QpColzd3tkWIYzI6xQW3Oz6WPSYx60_tg/s1600/IMG_4914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMTsYwoMzkf6tzj8FSNLOD0upzM7jCpxYPp7UNgJLuqiaQiCHdhWtknqPd6UIehCCtiqzrJjDEeHs1ugSfgvKInh3a1JGBk4OspjFOeHIf5QpColzd3tkWIYzI6xQW3Oz6WPSYx60_tg/s640/IMG_4914.JPG" height="474" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif; text-align: center;">Being away
from something that you absolutely adore makes you feel in either or both of these ways – intermittent feelings of guilt for not paying attention and/or the unnerving tinge of
self- doubt on returning to doing it. At this moment I feel the second while
the first has been bothering me all this while I was away from this blog. Even though
I am very thankful that new and exciting experiences like organizing events,
teaching a class and learning a group dance, have been keeping me away, it
nonetheless kept bothering me with the question – when am I writing my next
post? Well now that I am back, that answers it I guess. Having done with
explaining my absence from the blog, I shall now move on to the real reason and
motivation of today’s post a.k.a. the Chivda.</span><br />
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<span style="font-family: "Verdana","sans-serif";">Relieved of
my responsibilities as an event planner, I was now left with the much needed
space to finally think of making something for Diwali. Diwali and snacks almost
seem synonymous and my first post on the series of Diwali snacks is devoted to
the delicious and healthy snack – the Chivda. The fact that is so appealing to me
about this decadent snack is its utmost soothing simplicity and clarity of
ingredients. This snack has not been part of my growing up but I must confess
that I have definitely grown to love it ever since the time I first tasted it from a
friend’s Diwali-goodies packet sent from India. I have been in awe ever since.
So simple yet so intricate and so delicate yet with so much clarity, is what
makes this snack stick with me. Over these five years of my interaction with several
Maharashtrians, I have tasted different and interesting versions of it and each time I would make
a mental note of what I liked and what I didn’t. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">So here’s my
version of this snack which I have tried my best to make as close to the
original as possible. And as with each new process, I was reconfirmed with one
aspect of any recipe – the perfect balance of sweet, salty and sour – is
essential for any recipe. <o:p></o:p></span><br />
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<span style="font-family: "Verdana","sans-serif";"><b>Chivda/ <i>Chuda mixture</i></b></span><br />
<span style="font-family: "Verdana","sans-serif";"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWW51ZX4MVCaFXxZt18fj79bbKZ_6iDuX7_tu0xxHFYBqKJJmuYK-TczX301ZIRcYEIZYSkBqX5RMa03AcgjYpgSgwj3J7nBRRoAOqDj6sNBRwWgPy7ckECMwE1VH1bDpOCrVyGfVEIYU/s1600/IMG_4918.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWW51ZX4MVCaFXxZt18fj79bbKZ_6iDuX7_tu0xxHFYBqKJJmuYK-TczX301ZIRcYEIZYSkBqX5RMa03AcgjYpgSgwj3J7nBRRoAOqDj6sNBRwWgPy7ckECMwE1VH1bDpOCrVyGfVEIYU/s640/IMG_4918.JPG" height="474" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Crisp and oven roasted, thin flattened rice comes alive with a tempering that bonds together the zestiness of curry leaves along with the nuttiness of ground nuts and split chick peas. A very simple, distinct and healthy snack- this recipe is a keeper – Diwali or no Diwali. Also popularly known as <i>Chuda mixture</i> in Odia.</span><br />
<b><span style="font-family: "Verdana","sans-serif";"><br /></span></b>
<b><span style="font-family: "Verdana","sans-serif";">Ingredients:<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">1 lb Thin
flattened rice/ Thin Poha (Easily available in any Indian store)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";"><b>For the tempering:</b></span><br />
<span style="font-family: "Verdana","sans-serif";">¼ C
Peanut oil<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">200 g raw
peanuts<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">100 g Dalia/ Split Chick Peas<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp Asafetida / Hing<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Handful of
curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">5-6 Dried
red chillies/ Fresh green chillies<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1½ tsp
Cumin seeds/ Jeera<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp
Turmeric powder<o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">Salt to
taste<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ tsp sugar<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">¼ tsp Amchur
(Dried mango powder)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Verdana","sans-serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>1.</b><span style="font-family: 'Times New Roman'; font-size: 7pt;"><b> </b> </span></span><!--[endif]--><b><span style="font-family: "Verdana","sans-serif";">Dry
roasting the poha</span></b><span style="font-family: "Verdana","sans-serif";"> –
The very traditional way of roasting on the stove top is effective but tedious.
So burdened with having to stir the Poha I decided to place it in the oven and
so thankful that I did. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<b><span style="font-family: "Verdana","sans-serif";">Using the oven method: </span></b><span style="font-family: "Verdana","sans-serif";">Spread out the poha on a sheet pan
lined with wax paper (optional). Pre heat the oven to </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">350<sup>o</sup>F</span><span style="font-family: Verdana, sans-serif;">. Then place the
sheet pan in the oven and dry roast for 10-12 minutes. Check once in between to
stir for a uniform heat. The poha should feel crisp to touch and white in
color.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>2.</b><span style="font-family: 'Times New Roman'; font-size: 7pt;"><b> </b> </span></span><!--[endif]--><b><span style="font-family: "Verdana","sans-serif";">For
the tadka: </span></b><span style="font-family: "Verdana","sans-serif";">In a separate
pan, add in half the oil and the peanuts right after. Stir fry the peanuts over
medium heat till fragrant (2-3 minutes.) Once done, scoop them out to a separate
plate.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>3.</b><span style="font-family: 'Times New Roman'; font-size: 7pt;"><b> </b> </span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif";">Then add in the dalia and roast it
for 1-2 minutes till fragrant. Add in a pinch of turmeric powder to get a
golden yellow color to the dalia. Scoop out into the peanut plate.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>4.</b><span style="font-family: 'Times New Roman'; font-size: 7pt;"><b> </b></span></span><span style="font-family: "Verdana","sans-serif";">Now add hing to the oil over medium
heat and then add in the chillies and the curry leaves. Stir for a minute.Then stir in the cumin seeds till fragrant.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></b></span><span style="font-family: "Verdana","sans-serif";">Now add in the peanuts and dalia to
the oil. Sprinkle the turmeric powder and stir for another minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>6.</b><span style="font-family: Times New Roman; font-weight: bold;"><span style="font-size: 7pt;"> </span></span>M</span><span style="font-family: "Verdana","sans-serif";">eanwhile, transfer the crisp poha
into a mixing bowl and then stir in the <i>tadka/ </i>tempering. Now add in the salt, sugar and
amchur while the mixture is still hot. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><b>7.</b><span style="font-family: 'Times New Roman'; font-size: 7pt;"><b> </b> </span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif";">Adjust the final mixture according
to taste and store in air tight containers. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The final
result was as close to my imagination as possible with the only thing that I
really missed was the dried coconut.This time I managed without it but I will definitely
add it in whenever next I lay my hands onto it. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">So while I decide on the next Diwali snack, you guys have a great time :)</span><br />
<span style="font-family: Verdana, sans-serif;">Love!</span><br />
<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to :</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://preeti-kitchen.blogspot.in/2012/10/lets-party-fest-celebration-diwali.html#.UJiCo8U8CSo">Fest celebration - Diwali</a>" by Preeti and <a href="http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html">Surabhi</a></span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html#comment-10240">Diwali Bash</a>" by Vardhini</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://rascookbook.blogspot.com/2012/10/event-time-kidss-delight-healthy.html">Kid's delight: Healthy Makeovers</a>" hosted by Rasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://anuzhealthykitchen.blogspot.com/2012/10/jalebi-fried-sweet-petzel-and-diwali.html" style="font-family: Verdana, sans-serif;">Diwali food fest</a><span style="font-family: Verdana, sans-serif;">" hosted by Anu</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://sumeesculinary.blogspot.com/2012/11/bon-vivant-10-festive-feast.html" style="font-family: Verdana, sans-serif;">Bon Vivant #10: Festive feast</a><span style="font-family: Verdana, sans-serif;">" hosted by Sumee.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooksjoy.com/blog/2014/10/dish-it-out-diwali-bash-event-announcement.html">Diwali Dishes</a>" hosted by Cook's Joy</span><br />
<br />
<img src="http://cooksjoy.com/blog/wp-content/uploads/2012/10/Diwali-Bash.jpg" height="200" width="200" /></div>
Unknownnoreply@blogger.com3Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-66760680196975933982012-09-30T18:32:00.000-07:002013-02-07T13:33:17.944-08:00Of autumn warmth and Nan-Khatai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zOG5B2PhLIBR7i_8hzT0AgZ4J3guNsIRLFC-tytfK0Pl-R06eRMblYVZizuL28mERWPTEhfIEw3VAelCE-B1v6pxRlKTzXh-sAE3YXjzr56jJXXd1qRtynhcFO0dfr6MCqyIZtUy58E/s1600/IMG_4844.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zOG5B2PhLIBR7i_8hzT0AgZ4J3guNsIRLFC-tytfK0Pl-R06eRMblYVZizuL28mERWPTEhfIEw3VAelCE-B1v6pxRlKTzXh-sAE3YXjzr56jJXXd1qRtynhcFO0dfr6MCqyIZtUy58E/s640/IMG_4844.JPG" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;"><br /></span>
<span style="font-family: Verdana, sans-serif; text-align: justify;">Long before terms like shortbread and cookie were introduced into my jargon, <i>nan khatai</i> ruled a special
corner in my heart exclusively reserved for warm and gratifying baked goods. My first introduction to
this nutty shortbread dates back to days when the only way my Ma would agree to serve us tea (the milky version that too!) was if it was with nan khatai. Haven’t
tried dunking <i>nan khatai</i> in tea yet? Hmm….you might definitely want to :)</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Sweet or salty, soft and powdery or crunchy and crumbly – this simple, few ingredient cookie
has been an all-time favorite ever since. The basic recipe from my Ma had been
tucked away neatly in one of my folders until that trip to the bakery last
week. I tasted something so similar to <i>nan khatai</i> that it rejuvenated me with
renewed energy to try it out. With the beginning of Fall, baking seems the best way to warm up the kitchen as well as memories with age old
recipes. So, this is my first real baking venture of fall this
year and what better way to start than with our own indigenous baking wonder-
the </span><i style="font-family: Verdana, sans-serif;">nan khatai</i><span style="font-family: Verdana, sans-serif;">.</span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">There are several recipes for <i>nan khatai</i> and
of course several proportions to be mindful of. Since I find baking a little bit
constricting, this recipe seems very soothing and welcoming for a baking novice like me since it allows me to
experiment and that for me, is absolutely liberating. <i>Nan khatai</i> is basically made of all
purpose flour or maida with varying proportions of chick pea flour or besan to
bring in that nuttiness. Some add in rava or semolina for crispiness but I
opted out of it for now. I desired for that flawless balance of nuttiness
and crunchiness that would make me swoon in delight. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b><i>Nan-Khatai</i></b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVoWfpKOzwZ75yCw6zgmsTlstogyaiQ2_Y2Fk_Ssvrmpz9TN1Bd1J56_P-HErHmRHlMQVXjvszpJ8eWmWhAkjQHvt7hGZ_fx9CZ_5xV4t0DpxTksA6d-KCARfQwl-_dNZIpcgPoveQnQ/s1600/IMG_4853.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVoWfpKOzwZ75yCw6zgmsTlstogyaiQ2_Y2Fk_Ssvrmpz9TN1Bd1J56_P-HErHmRHlMQVXjvszpJ8eWmWhAkjQHvt7hGZ_fx9CZ_5xV4t0DpxTksA6d-KCARfQwl-_dNZIpcgPoveQnQ/s640/IMG_4853.JPG" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">This egg-less Indian shortbread represents an unique blend of nuttiness from chick-pea flour (besan) and warmth from Indian clarified butter (ghee) melding effortlessly with the richness of cashews. Soft yet firm and crumbly yet crunchy, it represents the quintessential basic Indian shortbread.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">1¼ C ghee / Unsalted Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">¾ C Powdered Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">Sieve together:</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">½ tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">2 C All purpose flour / Maida<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">½ C Chick Pea flour / Besan<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">¼ tsp
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">2 T Cashew
powder (Coarsely ground) </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">Egg wash (Optional) - 1 egg mixed with 1 T water</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;">Cashew powder for garnish (Optional)</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif;">Warm the ghee till
it has just melted.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Add in the
powdered sugar and mix well to smooth out any lumps.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">In another bowl,
sieve all purpose and chick pea flour along with salt, cashew powder and baking
powder to mix uniformly.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Then add in the
melted ghee & sugar mixture into the flour mixture and knead well to form a
dough.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Let it rest to
come together for about 2 minutes.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Preheat the oven
to 350oF.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Form smooth, round
ball with the dough. I used the tablespoon to measure out uniform sized biscuits.
Flatten the balls slightly with cashew on top so that they have smooth edges.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">8.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Optional: To add
that shine onto your biscuits, whisk one egg with 1 T water and brush the
biscuits before they go to bake.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">9.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Verdana, sans-serif; text-indent: -0.25in;">Place them to bake
in the oven for 14 minutes till golden brown on top. Once out of the oven,
transfer them to a cool plate/surface and let them cool till they crisp up.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAoO9w8ohwfU41taQ62nYnkYa5-0AUwxKtyPh6cKBW93yY8YasY6FpQOwWZUoHYEPsEE-VLwxf1Txl26YDHOvGGr92LYX2lWkpo4LLiRxYf14MSQ6kv_Rx7_1JS4o3NxPWATtKUzYN1Y/s1600/IMG_4854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAoO9w8ohwfU41taQ62nYnkYa5-0AUwxKtyPh6cKBW93yY8YasY6FpQOwWZUoHYEPsEE-VLwxf1Txl26YDHOvGGr92LYX2lWkpo4LLiRxYf14MSQ6kv_Rx7_1JS4o3NxPWATtKUzYN1Y/s640/IMG_4854.JPG" width="490" /></a></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">The <i>nan khatai</i> turned out to be exactly as I wanted. This trial taught me that the delicate balance of chick pea flour and all
purpose flour is very essential, since both of them are not
interchangeable. Point to note, besan has more fiber content than all-purpose flour and when added in more quantities it results in the dough not being cohesive enough. So the proportion even
though changeable, should be so taken care of that the dough adheres properly but
by not compromising the nuttiness. Delighted by being able to replicate the delicate, nutty, crumbly and flavorful shortbread, I bring to you this recipe which I am looking forward to make several variations of.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cheers to the official beginning of Fall, guys!</span></div>
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<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://www.simplysensationalfood.com/2012/10/announcing-eventcelebrate-navratri.html">Celebrate Navratri and Diwali</a>" hosted by Nayna and <a href="http://www.jagrutidhanecha.com/p/series-of-celebrate-and-other-events.html">Jagruti Dhanecha</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">- " <a href="http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html">Diwali Bash</a>" hosted by Vardhini</span><br />
<span style="font-family: Verdana, sans-serif; text-align: start;">- "</span><a href="http://rascookbook.blogspot.com/2012/10/event-time-kidss-delight-healthy.html" style="font-family: Verdana, sans-serif; text-align: start;">Kid's delight: Healthy Makeovers</a><span style="font-family: Verdana, sans-serif; text-align: start;">" hosted by Rasi</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">- "</span><a href="http://sumeesculinary.blogspot.com/2012/12/bake-fest-15-guest-hosting.html" style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">Bake fest</a><span style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">" hosted by Sumee and </span><a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule" style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">Vardhini</a><span style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">- "</span><a href="http://www.simplysensationalfood.com/2013/02/event-announcement-lets-cook-bake-for.html" style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">Let's cook/bake for Valentine</a><span style="background-color: white; font-family: Verdana, sans-serif; text-align: start;">" hosted by Simply sensational food.</span></div>
Unknownnoreply@blogger.com6Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-57343108232289872802012-09-19T19:58:00.002-07:002013-11-07T16:40:05.797-08:00Unassumingly festive ~Kaju Badam Barfi~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u3VQuSvhA9ffGsa0ZSTB8QRdlF8vGa8kmQpfD8rtQrplcR3bjwWRCHtaniphd1J6fguMLJeJtMCRA4NCr2AdA9HDj6UD_gBGM-EwksFRJ32YEeYJBXOLUW1t0CXL74fdUs7WSovjQZA/s1600/IMG_4825.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u3VQuSvhA9ffGsa0ZSTB8QRdlF8vGa8kmQpfD8rtQrplcR3bjwWRCHtaniphd1J6fguMLJeJtMCRA4NCr2AdA9HDj6UD_gBGM-EwksFRJ32YEeYJBXOLUW1t0CXL74fdUs7WSovjQZA/s640/IMG_4825.JPG" width="640" /></a><br />
<span style="font-family: Verdana, sans-serif; text-align: center;">Driven by intense conversations regarding “Barfi” (the Ranbir Kapoor one people!), I
couldn’t help but think about the real and the first connotation the word “barfi”
has had for me since childhood. In fact, it has also been the only thing I have
been thinking for quite a while. Sounds strange??..well might be..but I just
couldn’t help but think about the real
barfi when that’s the word all over and I am very sure most of you must have
lingered on the same too ;)</span><br />
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<span style="font-family: "Verdana","sans-serif";">So with my
injury healing quite fairly and with the upcoming Ganesh Utsav, I had been
burning to make something new and exciting. It had been a while since I had
done something rousing in the kitchen and should I say, I was dying to do so. But
to be very frank, I had never thought of making Barfi EVER until last weekend
and this was the first time I had even dared to look up recipes to help me make
it. No matter how rich and delicious it might taste, this humble sweet had an awful impression of being cumbersome to make. Now since my Ma hadn’t tried it either, I turned to the usual
help - our very own Google. As I scoured the internet for a recipe, the first recipe to pop
up was that of talented Chef Sanjeev Kapoor. Each Sunday I was as excited to watch him at
noon as much I was to watch Disney World at 9. Completely contrasting and
confusing right? Well it seemed so to me too when I thought about it and it
wasn’t until recently that I did. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">This recipe
is adapted from his version of the classic but there were certain steps I
decided to modify for ease and add in my own signature. The first change was to add in
toasted almonds and little did I know that I was in for a pleasant surprise.
Adding the toasted almonds gives a toasty undertone to the barfi and adds in a
layer of additional jazz. The second change was the time I boiled the syrup. I wanted to boil the syrup till it was just ready and THEN add the nut mixture so that it too got a chance to simmer in the syrup. This way the mixture as well as the syrup got a chance to cook unlike other ones where it tastes raw. My first try was more of an experiment since I was
yet to figure out the making and workings of the recipe. The end product turned
out to be good regardless of the many follies I committed. Now equipped with
the workings, I tried it again with my own twist and now I have a basic recipe for life.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Kaju Badam Barfi/ Kaju Badam Katli</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QY1X7gQ7vcZ5GPI0Q6RQJUoqZEkbkKRseqPpzxDZ2OH1_gMINJzUrcBT1pb_L4A8ZFzEDFLA9peK6adFIncQSYJuMdi-QFI7wSkp2w2cJlABW8si94ZNpLzHQ_9VuksXRwVq-J2Z4XQ/s1600/IMG_4828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QY1X7gQ7vcZ5GPI0Q6RQJUoqZEkbkKRseqPpzxDZ2OH1_gMINJzUrcBT1pb_L4A8ZFzEDFLA9peK6adFIncQSYJuMdi-QFI7wSkp2w2cJlABW8si94ZNpLzHQ_9VuksXRwVq-J2Z4XQ/s640/IMG_4828.JPG" width="640" /></a><span style="font-family: "Verdana","sans-serif";">The inherent rich creaminess of cashews along with the toasty undertone of roasted almonds provides a pleasant twist to the usual candied cashew diamonds (aka barfi). Surprisingly simple and easy to prepare, this unassuming and dainty sweet is sure to wow your guests this festive season.</span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredients:</b> </span></div>
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<span style="font-family: "Verdana","sans-serif";">Adapted from this <a href="http://www.khanakhazana.com/recipes/view.aspx?id=2169">recipe</a> by Chef Sanjeev Kapoor</span></div>
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<span style="font-family: "Verdana","sans-serif";">(Makes 10-15 depending on the size)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C sugar</span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;"><span style="white-space: pre-wrap;">½ C water</span></span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;"><span style="white-space: pre-wrap;">¼ C Peeled & toasted almonds</span> </span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;"><span style="white-space: pre-wrap;">¾ C Raw Cashewnuts</span><o:p></o:p></span><br />
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<span style="font-family: Verdana, sans-serif;">¼ tsp rose water (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Roasted cashew halves for garnish (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b><br /> <br /><b> 1.</b> Grind the cashews and the toasted almonds to a fine powder and keep aside.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>2.</b> In a non-stick pan over medium heat, bring the water and sugar to a boil. Boil the syrup over medium heat for ~ 5 mins till it gets viscous (one string consistency). </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>3.</b> Lower the heat and add in the cashew and almond powder while stirring consistently to avoid lumps. Add in the rose water and stir while simmering the mixture for ~ 7 mins till the mixture starts leaving the sides. Take off the stove while the mixture looks slightly runny. Don’t worry since the mixture soaks in the extra water while resting.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>4.</b> Let it cool till it’s touchable. Knead well till the dough is shiny and leaves oil. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>5.</b> Roll out the dough into a thin layer and cut in the shape of diamonds. Garnish with toasted cashews to add the authentic hint.<br /> <br /><b> Notes:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br />1.</b> To check for <b>one string consistency</b>, add a drop of the syrup onto a thin layer of water, it will appear as a viscous drop when ready.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b>2.</b> To test if the mixture is cooked, wet your fingers and roll the dough in between your fingers. If it rolls into a ball, it’s done.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>3.</b> If the dough is runny still, cook it over the stove for a few mins till you achieve the required consistency.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>4.</b> If the dough hardens, use some milk to knead it.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>5.</b> Knead the mixture while it’s still warm. The dough seems less pliable, when it cools down completely. In between if it becomes difficult to roll, warm it briefly in the microwave and roll.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>6.</b> After rolling out the dough, use a piece of wax paper to smoothen out the surface of the barfi for a shinier and smoother finish.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>7.</b> To avoid wastage, roll out the left over sides while rolling out the barfi and roll again.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b>8.</b> It stays fresh upto 2-3 weeks in the refrigerator and upto 1 week at room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;">While my second try at this sweet delight was a success, I am sure to try out different versions of this. I have been rattling my brains to think of new variations to this age old loved sweet and will sure update when I try any.</span><br />
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<span style="font-family: Verdana, sans-serif;">Here’s wishing you all a happy Ganesh Chaturthi! </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /> Have a great rest of the week, <br /> J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">P.s: I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://spicingyourlife.blogspot.com/2012/09/celebrating-4-years-with-kids-delight.html">Kid's delight</a>" hosted by Valli.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://paricashkitchen.blogspot.in/2012/09/first-event-and-give-away-and-badges.html">Show me your dessert</a>" hosted by Pari</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">- "</span><a href="http://www.simplysensationalfood.com/2012/10/announcing-eventcelebrate-navratri.html" style="font-family: Verdana, sans-serif; text-align: justify;">Celebrate Navratri and Diwali</a><span style="font-family: Verdana, sans-serif; text-align: justify;">" hosted by Nayna and </span><a href="http://www.jagrutidhanecha.com/p/series-of-celebrate-and-other-events.html" style="font-family: Verdana, sans-serif; text-align: justify;">Jagruti Dhanecha</a><span style="font-family: Verdana, sans-serif; text-align: justify;">.</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">- "</span><a href="http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html" style="font-family: Verdana, sans-serif; text-align: justify;">Diwali Bash</a><span style="font-family: Verdana, sans-serif; text-align: justify;">" hosted by Vardhini</span><br />
<span style="font-family: Verdana, sans-serif;">- </span><span style="font-family: Verdana, sans-serif;">"</span><a href="http://rascookbook.blogspot.com/2012/10/event-time-kidss-delight-healthy.html" style="font-family: Verdana, sans-serif;">Kid's delight: Healthy Makeovers</a><span style="font-family: Verdana, sans-serif;">" hosted by Rasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://uk-rasoi.blogspot.co.uk/2012/10/come-celebrate-indian-sweets.html" style="font-family: Verdana, sans-serif;">Lets celebrate-Indian sweets</a><span style="font-family: Verdana, sans-serif;">" hosted by UK Rasoi</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://anuzhealthykitchen.blogspot.com/2012/10/jalebi-fried-sweet-petzel-and-diwali.html" style="font-family: Verdana, sans-serif;">Diwali food fest</a><span style="font-family: Verdana, sans-serif;">" hosted by Anu</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://sumeesculinary.blogspot.com/2012/11/bon-vivant-10-festive-feast.html" style="font-family: Verdana, sans-serif;">Bon Vivant #10: Festive feast</a><span style="font-family: Verdana, sans-serif;">" hosted by Sumee.</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2013/10/diwali-bash-2013-event-announcement.html" style="font-family: Verdana, sans-serif;">Diwali Bash-2013</a><span style="font-family: Verdana, sans-serif;">" hosted by Vardhini from Cook's joy</span><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">- </span><img height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVv6k-meZj5FEuXtGTfnYSveFdrUu2oGNeaHaYwQndwQ5C-0gfaLR8lOyvPzJKqxdHpS71H9rZ2o1L8u4E2TejFcAf-WXaGak5b_OQFaQUn9s7o-7mTL-DM19nlP5eqxYpTWiGrYnMOiK/s200/Kids_Delight1+(250+x+204).jpg" width="200" /><img height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA2ES1vKAdQwUTq2faxerEFGgMuZtjy_U7rFwLrW1sYS3orXo83l21jIH3_zwAqscph7baVeLJIJWJkTXAJfUkJVM85MBnYNZfv1NOXhfDSh5Y7McT0r7xQaF8TF29-x-2KnK5ceS/s200/Event+and+Giveaway+-+Copy.png" width="200" /><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-APvLCTioTEHM6aQ_6Cm1xog58l3hy4UV3iZkrCKWqLtwXvwT-NmN0y5o1e2gWRbNlnVQYmAXwXI_l9OrVBO-RJtf142iQS1a8z4X17LF9Jn6H3MLF3-pZt1GAUIIAfcu5D8cw1x93td/s200/Indian+Sweets.jpg" width="200" /><img height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HuaeHRl0KPufE-lLaJQVyuoQeABbZquVwDSZLh9L8JQFs2FKvidG8lXXIbIxd_7joSluoe1Y-Jw1CHxU0E3YwNjccFGO6Qg24tKFwt6YksbKomlgp1bfm9bH4D-NImQ3KqaM1CYNT5h-/s200/BonVivantSeries_10.jpg" width="200" /></div>
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Unknownnoreply@blogger.com9Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-72966801163334198842012-09-07T21:01:00.002-07:002014-05-23T11:39:24.099-07:00Usual fare - Unusual way ~ Spiced & baked cauliflower bhaja~<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-lXjQOJWLMVKDRqfbnIJhmq2t4oKz5jQpEQrJdbbtUIY0FG_TgSYN3g4Hk2EO-oK2ieXWl9-PAgKfdQ7ol7Pw_4uaOJg6t3fAIkmnWFOzjw3ePRCX1LgS-1f88Gql8HkVsqGf9JcemU/s1600/IMG_4807.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-lXjQOJWLMVKDRqfbnIJhmq2t4oKz5jQpEQrJdbbtUIY0FG_TgSYN3g4Hk2EO-oK2ieXWl9-PAgKfdQ7ol7Pw_4uaOJg6t3fAIkmnWFOzjw3ePRCX1LgS-1f88Gql8HkVsqGf9JcemU/s640/IMG_4807.JPG" height="474" width="640" /></a><br />
<span style="font-family: Verdana; text-align: center;">What happens when life
hands you a lemon? well of course, make a lemonade right? now don't get me wrong
over here..this post has nothing to do with lemons, lemonade or anything remotely
citrusy for that matter...but it most definitely has to do with that unfateful day
when a normal walk down a classroom turned fatal for my wobbly left ankle. It
decided to take a twist leaving me immobile for a while (seems like eternity
though .. *sigh*). Now that means me being away from my haven - the kitchen (if
you didn't know that already..duh!) for a while. I accepted the challenge (err the
lemon) and the message - with a lot of grace. It was high time I took things slowly
and literally keep my feet up. This creation actually signifies that laid back
approach to making something absolutely gorgeous sans the scrambling around. It
signifies the ultimate ease of preparation for anyone who wants the break or
wait- gets handed over that break ;)</span><br />
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<span style="font-family: Verdana;">Now without digressing any
further and running the risk of losing your interest..let me say this recipe
was the brainchild of my utterly immobile condition teamed with the desire to
make something scrumptious for my loved one who untiringly and unselfishly
looked after me. Like they always say..any emotion is best expressed in the
form of good food. So here I was scrambling my brains to make something mouth
watering when this big cauliflower blob stared right back at me. Instantly I
was flooded with memories of fried cauliflower florets tossed with potatoes and
spices. Mmm..A yum staple at my place. Since frying was out of option, baking
was the next best treatment I could think of. Honestly, I had always wanted to
bake veggies in the oven, but the hands-on person that I am, watching the food simmering over
the stove gives me an unknown satisfaction. So this was just the perfect time to toss
everything together and let it bake till golden brown, soft, sweet and utterly
delightful, while I kept my feet up. It turned out to be so good that I have
been warned of dire consequences if I didn't blog about it. So you see I HAD to
share this with you. <o:p></o:p></span></div>
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<span style="font-family: Verdana;">Does anyone remember the
sogginess of the cauliflower florets when cooked for slightly longer in the
effort to get them thoroughly cooked? I confess that I have been the victim
many a times and that's what has kept me away from cauliflower for a long time.
But here I am, back to being friendly with the cauliflower. The sweetness with
the spiciness, the softness with the crunchiness provides the perfect blend of
textures and flavors and who can forget the melt-in-the-mouth buttery-ness of
roasted garlic. It literally took me to new highs.<o:p></o:p></span></div>
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<span style="font-family: Verdana;"><b>Spiced & roasted cauliflower <i>bhaja</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwHlol_kGqRS4gzhj2Na-KFsrJwyCXcUep4PT_2R9FyqPi_UeW3OwD4LNZ1_d8YVFCe_i8YA01-WSpOjQJ_IN-XP1FcQ-J2N5wz6aii90585q-8MdGE_KhGF_Y1US10ywSte-zN3c-_0/s1600/IMG_4817.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwHlol_kGqRS4gzhj2Na-KFsrJwyCXcUep4PT_2R9FyqPi_UeW3OwD4LNZ1_d8YVFCe_i8YA01-WSpOjQJ_IN-XP1FcQ-J2N5wz6aii90585q-8MdGE_KhGF_Y1US10ywSte-zN3c-_0/s640/IMG_4817.JPG" height="610" width="640" /></a>
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<span style="font-family: Verdana;">Surprisingly and delightfully addicting- this roasted and spiced Indian cauliflower-potato-garlic side dish has the perfect blend of sweetness, crunchiness and the charred undertones essential to kick this simple dish up a notch. Must I say - it's as simple as 1-2-3. </span></div>
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<span style="font-family: Verdana;">P.S. <i>Bhaja</i> is an Odia term for any dry and sauteed side dish.</span></div>
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<span style="font-family: Verdana;"><b>Ingredients: </b><i>(Serves 2-3)</i></span></div>
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<span style="font-family: Verdana;">1 medium sized Cauliflower
<o:p></o:p></span></div>
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<span style="font-family: Verdana;">2 small potatoes - Cubed <o:p></o:p></span></div>
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<span style="font-family: Verdana;">7-8 whole cloves of garlic<o:p></o:p></span></div>
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<span style="font-family: Verdana;">1/2 tsp turmeric powder<o:p></o:p></span></div>
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<span style="font-family: Verdana;">1/2 tsp red chilli powder<o:p></o:p></span></div>
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<span style="font-family: Verdana;">1/4 tsp Pav bhaji masala (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana;">1/4 tsp salt (Adjust
according to taste)<o:p></o:p></span></div>
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<span style="font-family: Verdana;">1/4 tsp sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana;">4-5 T Olive oil<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Dash of lemon juice (Here comes the lemon!)</span></div>
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<span style="font-family: Verdana;">Chopped cilantro for
garnish (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Like I said- 1-2-3 ;)</span></div>
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<b><span style="font-family: Verdana;">Step 1:</span></b><span style="font-family: Verdana;">
Cut the cauliflower into medium and equal sized florets. Peel the garlic and cube
the potatoes.<o:p></o:p></span></div>
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<b><span style="font-family: Verdana;">Step 2:</span></b><span style="font-family: Verdana;">
Mix all ingredients together and make sure to rub the florets well with the
oil and spices. Everything should be coated well with oil. Add more oil if required. <o:p></o:p></span></div>
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<b><span style="font-family: Verdana;">Step 3:</span></b><span style="font-family: Verdana;">
Pre-heat the oven to 400<sup>o</sup>C. Spread out the cauliflower mixture on a
sheet pan so that it forms more or less a single layer. </span><span style="font-family: Verdana;">Bake for 30-40 mins while tossing
every 10-12 mins.</span></div>
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<span style="font-family: Verdana;">Garnish with cilantro and
serve with rice or rotis.<o:p></o:p></span></div>
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<b><span style="font-family: Verdana;">Notes</span></b><span style="font-family: Verdana;">:<o:p></o:p></span></div>
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<span style="font-family: Verdana;">- Preheat the sheet pan in
the oven too. The sizzle that you hear when the cauliflower mixture is added to
the pan is what gives it the nice crust.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">- Just learned on Dr. Oz that
olive oil retains its properties much better when tossed with veggies prior to adding to the
pan rather than heating the oil IN the pan. So this method earns brownie points
for retaining the health benefits of the oil too. Very interesting.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Truly, this recipe has made me very happy about being able to use my oven for anything else than baking
the occasional cake/ brownie/ cookie. I am glad it now feels a lot less
neglected since I am sure to use it a LOT in the coming months experimenting
with </span><st1:stockticker><span style="font-family: Verdana;">ALL</span></st1:stockticker><span style="font-family: Verdana;"> kinds of veggies. Try it and you will know what I
am talking about. <o:p></o:p></span></div>
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<span style="font-family: Verdana;">Have a great weekend all you mobile folks!</span></div>
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<span style="font-family: Verdana;">Ciao</span></div>
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<span style="font-family: Verdana;">J</span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;">Submitting this recipe to:</span><br />
<span style="font-family: Verdana;">- "<a href="http://madscientistskitchen.blogspot.in/2012/08/guest-hosting-bake-fest-11.html#.UEuJJI0iaSo">Bake fest</a>" @ Zesty Palette and by <a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule">Vardhini</a></span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://spicingyourlife.blogspot.com/2012/09/celebrating-4-years-with-kids-delight.html" style="font-family: Verdana, sans-serif;">Kid's delight</a><span style="font-family: Verdana, sans-serif;">" hosted by Valli.</span>
<br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://rascookbook.blogspot.com/2012/10/event-time-kidss-delight-healthy.html" style="font-family: Verdana, sans-serif;">Kid's delight: Healthy Makeovers</a><span style="font-family: Verdana, sans-serif;">" hosted by Rasi</span><br />
<span style="font-family: Verdana, sans-serif;">- "Cauliflower recipe link Challenge" hosted by </span><span style="background-color: white; color: #666666; font-family: Bitter, sans-serif; font-size: 14px; line-height: 28px;"> </span><a href="http://sliceoffme.wordpress.com/" sl-processed="1" style="background-color: white; border: 0px; color: #759b22; font-family: Bitter, sans-serif; font-size: 14px; line-height: 28px; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Sliceoffme</a><span style="background-color: white; color: #666666; font-family: Bitter, sans-serif; font-size: 14px; line-height: 28px;"> and to </span><a href="http://www.citrusspiceuk.com/" sl-processed="1" style="background-color: white; border: 0px; color: #759b22; font-family: Bitter, sans-serif; font-size: 14px; line-height: 28px; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Citrus Spice UK</a><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosftb6EWJFksMz-M44O7c7O5a4bZJEx3pwKORome2tFK2meWV0Oxu5b0pLKbLcQS9f0tAKfufaTBKCAj0NRPLZi2egPBlYv_thXjPFw0nPtzoZQony_evuLa1SVblTq53UvoesPAWZBU/s200/BakeFest.jpg" height="200" width="200" />
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Unknownnoreply@blogger.com7Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-47572383056492166892012-08-26T18:24:00.003-07:002012-10-08T19:21:04.872-07:00"Cheese"-y tricks ~ Marinated & grilled Matar Paneer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuj33tQ6u4EdwGPvppXGy5c3Iw1bsnWnDu7HkoHtz5Fq_PnUuZFX0e9aiRa68H6RBhu8E3D23qRpo0BiLc9da_xZ4FxLpNu_L3GOdcyJGguVtor-hpGbwbppGQXM3f66zvRYJrXuWx2eE/s1600/Paneer+final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuj33tQ6u4EdwGPvppXGy5c3Iw1bsnWnDu7HkoHtz5Fq_PnUuZFX0e9aiRa68H6RBhu8E3D23qRpo0BiLc9da_xZ4FxLpNu_L3GOdcyJGguVtor-hpGbwbppGQXM3f66zvRYJrXuWx2eE/s640/Paneer+final.jpg" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Ask any staunch vegetarian about their opinion of paneer and chances are that you might witness them profess their undying admiration for the same.Paneer or fresh cow's milk cheese holds a very special place in the appetite of Indian vegetarians. Need I mention that
<st1:country -region="-region"><st1:place>India</st1:place></st1:country> is the largest producer of milk in the
world? Well..that kind of explains the bias. By now you all might be aware that I am by no chance
a vegetarian..and couldn't imagine being one either. So my relationship
with paneer has always been more of an obligatory one. Those auspicious days when
eating non-veg is a taboo..paneer or chenna is the more obvious and sophisticated choice. Its
not that I am a staunch non-vegetarian either but one of my major concerns
about any paneer preparation (atleast the ones that I have tasted) has always
been that the flavor never penetrates well enough for the whole chunk to taste like
the curry. It always seems like a blob of cheese floating in a very flavorful broth without
any connection whatsoever. I guess many of you who are not blinded by "paneer-
love" will agree with me on this.</span><br />
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<span style="font-family: Verdana, sans-serif;">So inundated with demands for
paneer dishes at my place, I gave in to the pleas. Having reluctantly worked with it many
a times following age old recipes, I tried my hand at treating it with more
care than required. I promised to treat it with as much if not more respect as
I would to any meat. Say meat, and marination becomes synonymous. Even
though meat of any kind is marinated to tenderize, impart more zing and make
easy the cooking process, my whole and sole reason for marinating paneer was to
add more flavor to the paneer chunks so that it melds well into the gravy.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Agreeing on how
I want to treat my "cheesy" subject, I marinated it with lemon juice,
chili powder, little bit of ginger garlic paste and turmeric powder (how can I
forget THAT! hehe). Left it to marinate overnight and grilled the chunks on a hot grill pan to achieve smokiness and of course the eye-appealing rustic grill marks. Trust
me..it was SO much better. The flavors of the marinade had percolated into the
chunks and each bite tasted so much more appealing to my discerning taste buds. </span><span style="font-family: Verdana, sans-serif;">I have been using this trick whenever I have time at hand to marinate (which is not an absolutely
essential step but nonetheless vital) and must I say ...I have been
converted.</span></div>
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<span style="font-family: Verdana, sans-serif;">This trick I am sure is
bound to please the non-paneer lovers and for ardent paneer fans, this is going to top
it. Just try and let me know!<o:p></o:p></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Marinated and grilled Matar Paneer</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimALj0aA1rVQr-38gb3St-O4YTOgif4fgRcrpb6qYOEYyO2EhXAaPzFcLMLowcsM15Kz8zx1MAiAeAXEsQJti93Zg1xVYwSkhYuJP9I8AhQmiAqEoMI4OcfSoZgkdi1UkaQbS09MxS9jo/s1600/Paneer+final+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimALj0aA1rVQr-38gb3St-O4YTOgif4fgRcrpb6qYOEYyO2EhXAaPzFcLMLowcsM15Kz8zx1MAiAeAXEsQJti93Zg1xVYwSkhYuJP9I8AhQmiAqEoMI4OcfSoZgkdi1UkaQbS09MxS9jo/s640/Paneer+final+2.jpg" width="640" /></span></a>
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<span style="font-family: Verdana, sans-serif;">Marinated and grilled paneer (Indian cottage cheese) cubes soak in the flavors of an aromatic, spiced tomato gravy while pairing perfectly with the mild sweetness of the green peas. </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">A twist to the popular Matar Paneer, it can easily be made </span><span style="font-family: Verdana, sans-serif;">royal by adding in a dollop of fresh cream at the end. Serve it with the <a href="http://turmerickitchen.blogspot.com/2012/05/birthday-dinner-ii-menu-and-some-rice.html">Pudina aau matar palau</a> for a complete vegetarian fare. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">14 oz paneer/400g - Cut into 1 inch cubes.</span><br />
<b style="font-family: Verdana, sans-serif;">For marination:</b></div>
<span style="font-family: Verdana, sans-serif;">2-3 T Lemon juice<br />½ tsp Turmeric Powder<br />½ tsp Chili Powder<br />½ T Ginger Garlic paste</span><br />
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<span style="font-family: Verdana, sans-serif;">¼ tsp</span><span style="font-family: Verdana, sans-serif;"> Salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br />3 T Oil<br />1 inch piece of cinnamon<br />2 cloves<br />½ Nutmeg<br /> ½ C onion paste<br /> 2 T ginger garlic paste</span><br />
<span style="font-family: Verdana, sans-serif;">½ C Fresh t</span><span style="font-family: Verdana, sans-serif;">omato paste</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Make a paste of the following powders in 1 C water:</b><br />1 tsp cumin powder<br /> 1 tsp coriander powder<br /> ½ tsp chili powder<br />½ tsp kashmiri chili ½ tsp garam masala <br />¼ tsp Salt <br /><br />1 C Green peas<br />Chopped cilantro for garnish (Optional)<br /><br /><b>Method:</b></span><br />
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<b style="font-family: Verdana, sans-serif;">1.</b><span style="font-family: Verdana, sans-serif;"> Marinate the block of paneer all the ingredients for the marinade. Cover it and keep it overnight in the refrigerator. </span><br />
<span style="font-family: Verdana, sans-serif;"><b>Note</b>: I usually cut the paneer into cubes (1 inch) and marinate them, it leads to better marination.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /><b>2. </b>Pour 1 T of oil on a grill pan over medium high heat and grill the paneer pieces (1 - 2 mins ) and keep aside. The pan should sizzle when the paneer is thrown in, that would ensure nice grill marks.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /><b> 3. </b>Heat oil in a pan over medium heat and add oil. Once the oil is hot, add in the whole spices. Once fragrant (~ 20 secs) add in the onion paste. Stir for about 1-2 mins till dry and then add in the ginger garlic paste and the tomato paste.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>4. </b>Stir the above mixture consistently (8-10 mins) so that it does not stick. Add in the paste made of powdered paste 2 T at a time. Let the mixture dry before adding the next 2 T.Continue till the oil separates.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>5. </b>Now add 2 C of water to the mixture and simmer till oil floats (~ 5 mins).</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>6.</b>Then add in the grilled paneer cubes and then after ~ 5 mins add the in the green peas. Simmer for 15-20 mins over low flame.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />Taste for salt and other seasonings and serve hot with Pudina aau matar pulau. Opt out of the matar in the rice if it becomes too much of peas in a meal.</span><br />
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<span style="font-family: Verdana, sans-serif;">This marinating and grilling technique was quite a revelation for me and I have wondered why it has not been done before. Is it lack of time or may be the fact that paneer is so universally loved in any shape and size that no one really bothered to think about it? Hmm..I might keep guessing till I find the answer but in the meantime if you do know the answer then stop by to let me know. Till then..</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to:</span><br />
<span style="font-family: Verdana, sans-serif;">-</span><span style="background-color: white; font-family: Verdana, sans-serif;">"</span><a href="http://www.sizzlingtastebuds.com/2012/08/desi-videsi-food-fest-new-event.html" style="font-family: Verdana, sans-serif;">Desi Vidheshi food fest</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Kalyani</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "<a href="http://www.kaarasaaram.com/2012/08/syf-cook-with-spices-cinnamon.html">Cook with spices- Cinnamon</a>" hosted by Revathi and <a href="http://anuzhealthykitchen.blogspot.co.uk/2011/12/syf-cook-with-spices-series.html">Anu</a>.</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">- "</span><a href="http://www.simplysensationalfood.com/2012/10/announcing-eventcelebrate-navratri.html" style="font-family: Verdana, sans-serif; text-align: justify;">Celebrate Navratri and Diwali</a><span style="font-family: Verdana, sans-serif; text-align: justify;">" hosted by Nayna and </span><a href="http://www.jagrutidhanecha.com/p/series-of-celebrate-and-other-events.html" style="font-family: Verdana, sans-serif; text-align: justify;">Jagruti Dhanecha</a><span style="font-family: Verdana, sans-serif; text-align: justify;">.</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">- "<a href="http://sumeesculinary.blogspot.com/2012/10/bon-vivant-9-simply-sides.html">Simply Sides</a>" hosted by Sumee.</span><br />
<img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvXNXfXktnvFxHg2EaDNAueAJKPq1czfwDDkSIh7__u9S3erg7J0D7_SFS1CwjOVrKuZ8URTNDygUXBXMQlhlFXdsFVVeL1T6cacft9RIQo0nNhukKIQD5e_dkVGRrPmgdGYPqp2rjG5s/s200/SYF&HWS+-+Main+Logo.jpg" width="200" /><img height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qi3UosvAOlH3rn5aPfeRATxflGklCGSaYZIUtGbUcYdErrmuxb9lBtdM_6KV-rN8KvST4zSBnjw_55IzMYMWp9b1s7Fk7TTakiyArjBlVxL44usgxk8C7santfBeAYIIwCvAtjbIu_VD/s200/BonVivantSeries_9.jpg" width="200" /><br />
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Unknownnoreply@blogger.com1Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-10132643115990247052012-08-22T12:44:00.000-07:002012-09-08T11:08:33.869-07:00Bursts of "garlic-ness" - Roasted garlic fried rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAFiIW8wNRXD4GMSGOu2hyphenhyphenABaTt2CvZ8hz_TwzoBwXG8h7q04HJ-fr7vPkuQGNOEcsg_9bWrYYrALwXsO1BhT2lK2Tyn9APtjECYMbM1etzSRISlhYtUR4DttltDA4ViHDkdey4aYmls/s1600/IMG_4608.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAFiIW8wNRXD4GMSGOu2hyphenhyphenABaTt2CvZ8hz_TwzoBwXG8h7q04HJ-fr7vPkuQGNOEcsg_9bWrYYrALwXsO1BhT2lK2Tyn9APtjECYMbM1etzSRISlhYtUR4DttltDA4ViHDkdey4aYmls/s640/IMG_4608.JPG" width="640" /></a><br />
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<span style="font-family: Verdana, sans-serif; text-align: left;">When renowned
chef and culinary writer, Louis Diat said “There are five elements: earth, air, fire,</span><span class="apple-converted-space" style="font-family: Verdana, sans-serif; text-align: left;"> </span><span style="font-family: Verdana, sans-serif; text-align: left;">water</span><span class="apple-converted-space" style="font-family: Verdana, sans-serif; text-align: left;"> </span><span style="font-family: Verdana, sans-serif; text-align: left;">and garlic”, he echoed my sentiments quite exactly.
I couldn’t possibly
deny because in my tiny world it does represent the fifth essential life force. I
have always been a “add-some-more-garlic please” person (well, who isn’t?). It’s
one magical pod of intense flavor that perks many a dull, somber dish. But the
hundredth (or maybe thousandth) dimension of this multi-faceted little pod is
its very surprising aspect - mild sweetness. Very surprised right?</span></div>
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<span style="font-family: Verdana, sans-serif;">I couldn’t ever im</span><span style="font-family: "Verdana","sans-serif";">agine garlic being sweet AT all, before having been to Gilroy of course. In fact,
I was quite apprehensive, when I stopped by Gilroy (The garlic capital of the
world) to taste some garlic ice-cream. Just out of sheer curiosity, I tasted
it. I must agree that I found the concept of garlic ice cream a little too
weird but I must mention that the sweetness and intense flavor was something to
commend. That kind of convinced me to believe what many say-“Garlic can be
sweet and buttery”. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">I have
always been intrigued by the mild sweetness and the intensification of flavors in
the roasted garlic fried rice at one of the popular restaurants. It always made
me wonder - How do they manage that? So one fine day while watching my usual
line up of cooking shows of Food network, it struck me. That’s how they do it!!
Garlic is roasted over medium temperatures over long time till soft, mushy and
lightly browned. It does taste amazingly sweet, buttery and yes intensely garlicky!
Been quite a revelation. So while deciding the menu for the Indo-Chinese theme
party, I had to make the roasted garlic fried rice. It was the obvious choice
which went well with the line-up of dishes – <a href="http://turmerickitchen.blogspot.com/2012/05/indo-chinese-birthday-meal-part-i-chili.html">Chili chicken</a> and <a href="http://turmerickitchen.blogspot.com/2012/07/going-veggie-route-indo-chinese-way.html">Vegetable Manchurian</a>.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Roasted Garlic Fried Rice</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIg0fRCs-fAkVwa4L2JZoDOmwZEolqCmfgkE6GuUE9L1axh5-SJY7ou7sSVYdSZPVaTnZCbKqrWzkxRDdj8Nz-XmfTESeLw6gBXj8FS5SWFI696wz-claJYXpmnWSP2b8HeQ7HuS6GWU/s1600/IMG_4603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIg0fRCs-fAkVwa4L2JZoDOmwZEolqCmfgkE6GuUE9L1axh5-SJY7ou7sSVYdSZPVaTnZCbKqrWzkxRDdj8Nz-XmfTESeLw6gBXj8FS5SWFI696wz-claJYXpmnWSP2b8HeQ7HuS6GWU/s640/IMG_4603.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Garlic is roasted slowly over medium low flame till soft, buttery and golden brown to impart this dish with a subtle hint and a boost to the regular Indo-Chinese fried rice. Paired with crunchy veggies and assorted sauces, this simple dish will give enough reason for your guests to ponder about the whereabouts of the mysterious hidden garlicky goodness.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 whole
garlic + 5-6 pods (Depends on the size of the pods)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T oil for
roasting<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2 C Basmati
rice or any long grained rice<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">3 </span><span style="font-family: Verdana, sans-serif;">½</span> <span style="font-family: "Verdana","sans-serif";"> C Chicken stock or water</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ </span><span style="font-family: Verdana, sans-serif;">tsp salt (Optional)</span></div>
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<span style="font-family: "Verdana","sans-serif";">4 T Sesame
chili oil (Use regular oil if unavailable)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ C Cubed
carrots<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C finely diced green beans</span>
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<span style="font-family: "Verdana","sans-serif";">½ C Cubed
red bell pepper (I used red bell pepper for its sweetness and color, substitute
with any other colored bell pepper if you want)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ C cubed
green bell pepper</span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T finely
chopped green chilies<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T White
vinegar (Adjust according to taste)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T Tomato
sauce<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 T Green
Chili sauce<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ C Finely
chopped green onions</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1.<b> Roasting the garlic</b> – Peel all the garlic pods and mix it in with 1 T oil, pinch of salt and pepper and place it in the oven at 375oC for about 15-20mins (depending on your oven). Stir after 10 mins and take them out when soft and golden brown. Let it cool. Keep 3-5 cloves aside and make a fine paste of the rest.</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Note:</b> This can also be done over the stove. Make sure the pan is over medium low heat and will require frequent stirring for over all roasting.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Soak basmati rice for ~15-20 mins. Bring 3 1/2 cups of chicken stock to boil and add in the soaked basmati rice. Stir in 1/4 tsp of salt. Cook till water evaporates and let it cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Heat oil in a wok. Add in the roasted garlic paste. Stir for 5 secs and add in the veggies as written in order, letting the first veggie to cook for 1-2 mins before adding the next one.</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Tip:</b> To reduce cooking time of the veggies on the stove, place them in the microwave for 1-2 mins to steam them a bit. Then toss in the wok over medium-high flame to roast them.Do not overcook else they will lose their color and crunchiness.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Once the veggies are cooked (2-3 mins max.), toss in the rice along with the sauces and mix well.Adjust the sauce accordingly. Garnish with green onions finely sliced roasted garlic and serve piping hot with <a href="http://turmerickitchen.blogspot.com/2012/05/indo-chinese-birthday-meal-part-i-chili.html">Chili chicken</a> or <a href="http://turmerickitchen.blogspot.com/2012/07/going-veggie-route-indo-chinese-way.html">Vegetable Manchurian</a>.</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Tip: </b>You could also serve this with strips of egg omelete and call it a whole meal by itself. Great for kids!</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe finally satisfied my curiosity about the intense garlic fried rice served in restaurants and made me a very happy girl. One important note though, when making it for more people, prepare everything in advance but just toss it all in right before serving. This ensures that the rice remains soft yet separate and has the freshly roasted garlic flavor. Now I am glad to have found another recipe for the Indo-Chinese spread of dishes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Have a great rest of the week folks!</span><br />
<span style="font-family: Verdana, sans-serif;">Ciao,</span><br />
<span style="font-family: Verdana, sans-serif;">J</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am submitting this recipe to:</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in;">
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2012/07/show-me-your-hits-rice-event-announcement.html" style="font-family: Verdana, sans-serif;">Show me your hits:Rice</a><span style="font-family: Verdana, sans-serif;">" hosted by </span><a href="http://sangeethaskitchen.blogspot.com/p/spicy-treats-event-schedule.html" style="font-family: Verdana, sans-serif;">Sangee</a><span style="font-family: Verdana, sans-serif;"> and Vardhini.</span>
<br />
<span style="font-family: Verdana, sans-serif;">- Jashn-E-Azaadi hosted by <a href="http://preeti-kitchen.blogspot.in/2012/07/my-3rd-event-jashn-e-azadi.html#.UDVOT9YiaSo">Preeti's Kitchen</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://cooking4allseasons.blogspot.com/2012/08/announcing-30-minutes-mela.html">30 minute meals</a>" hosted by Srivalli </span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">- </span>
<span style="background-color: white; font-family: Verdana, sans-serif;">"</span><a href="http://www.sizzlingtastebuds.com/2012/08/desi-videsi-food-fest-new-event.html" style="font-family: Verdana, sans-serif;">Desi Vidheshi food fest</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Kalyani</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "<a href="http://sumeesculinary.blogspot.com/2012/09/bon-vivant-8-rice-recipes.html">Bon Vivant-Rice recipes</a>" hosted by Sumee</span><br />
<img height="154" src="http://cooksjoy.com/blog/wp-content/uploads/2012/07/HITS-Logo.jpg" width="200" /><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi3upbpkDBHDZ0Kc6UXlqWvpyR5nMU3rEvmeF_d3dU5DaY6ifHFc8cqvO5306HPRWaRwdlt7pXwMobEHTlMDT-NGC2EDly0AcBLD1FboGHRmn7pkv6um-30wVc_76E3PunZm99c_eO3Hv/s200/0xxx1+(600x600).jpg" width="200" /><img height="162" src="http://3.bp.blogspot.com/-SEZFYlSFXTI/UBkMpVVCmUI/AAAAAAAADP8/bfqHLHyCpAA/s200/desi+videsi+logo1.jpg" width="200" /><img height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHJYpEv8kjQWOpW7wVbTBd-Y7tQvsw6Z8yUBHIZXDhtRUq-HbT7_ROUb0ulTkYkJilkAxAejhSjRbi3LB1kLSiS3Aco_jys1_TpwfyrA8YzzPaCoFPFfYi5zEqtNyPGnzdhGgLAqu79cA/s200/BonVivantSeries_8.jpg" width="200" /></div>
Unknownnoreply@blogger.com8Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709tag:blogger.com,1999:blog-1127389165813579840.post-35255957951945330722012-08-12T11:10:00.003-07:002013-10-31T21:11:25.122-07:00Some sheer creamy happiness - Kesar Badam Kulfi/ Saffron Almond Kulfi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8OwVibKTAvO9TlnN5aoyHQZDnmbpO0VfZox0XEYurQNZmFb8qmSmBQ6Cmd3d9mhVaI5LBt5HLEH3mExFkraenEuvD2eSk_KP7HSmyaA8gEmm2wpCxWXkai8Okt7iNcVC6QW1HK6qHVU/s1600/IMG_4657.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8OwVibKTAvO9TlnN5aoyHQZDnmbpO0VfZox0XEYurQNZmFb8qmSmBQ6Cmd3d9mhVaI5LBt5HLEH3mExFkraenEuvD2eSk_KP7HSmyaA8gEmm2wpCxWXkai8Okt7iNcVC6QW1HK6qHVU/s640/IMG_4657.JPG" width="640" /></a><br />
<span style="font-family: Verdana; text-align: center;">This
unforgiving sun, soaring temperature along with the sweltering heat make me
reach out to one age old cooling recipe that has always been close to heart. Way
before all the plethora of ice cream choices in our refrigerator, I guess
everyone would remember looking forward to the </span><i style="font-family: Verdana; text-align: center;">kulfiwallah</i><span style="font-family: Verdana; text-align: center;"> shout out on the scorching summer streets.
During summer holidays, when all us cousins would gather at my grandma's
place..fun-frolic-</span><i style="font-family: Verdana; text-align: center;">masti</i><span style="font-family: Verdana; text-align: center;"> was all that
would ensue. In between the giddying rounds of hop scotch, hide n seek &
lock n key, the shouts of the </span><i style="font-family: Verdana; text-align: center;">kulfiwallah</i><span style="font-family: Verdana; text-align: center;">
on the streets would make us run to our parents begging for some
(any!) money. After incessant begging, the kulfiwallah would be brought into
our </span><i style="font-family: Verdana; text-align: center;">aangan</i><span style="font-family: Verdana; text-align: center;"> and we would gorge our
hearts out. Its memories that in fact ties everything together..So even till
this date I could gladly give up all rights to any ice cream just to have all
exclusivity to </span><i style="font-family: Verdana; text-align: center;">kulfi</i><span style="font-family: Verdana; text-align: center;"> alone ;) Such is
my dedication.</span><br />
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<span style="font-family: Verdana;">For the uninitiated - <i>kulfi</i> stands apart from its numerous counterparts for its absolute creaminess and
richness. I would inch towards saying that its more like a gelato than an ice cream
just for its sheer creaminess and softness. I had tried my hand at making kulfi
previously too but I have always wondered about the chewy texture of the store
bought ones. Mine never quite turned out as the one from the <i>matki</i> UNTIL I got this teeny weeny
secret. <o:p></o:p></span></div>
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<span style="font-family: Verdana;">The last time
I had tried my hand at it , it was a quick simple recipe too but only with the
slight glitch of being icy at the same time. Kulfi originally is supposed to
feel very creamy as it melts in your mouth. So ice is definitely NOT welcome.
So in my desire to get the perfect consistency, I thought of adding something
into the milk to make it thicker. So right came the idea of adding some rice
flour- a little bit and try. When I finalized the recipe to be a saffron and
almond kulfi,. I decided why not add in almond powder too to intensify the
flavor along with thickening the mixture. Finally I got it..and of course I
couldn't be any happier to find my own <i>kulfi</i> recipe for keeps ;)<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Here's the no
fuss-creamy-perfectly chewy and yes a winner of a recipe for my beloved kulfi.
No need to watch over the milk or fret over the consistency. Get it, mix it,
cool it and let the magic begin.<o:p></o:p></span></div>
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<span style="font-family: Verdana;"><b><i>Kesar Badam Kulfi</i> (Saffron Almond <i>Kulfi</i>)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp41bw26VdEddtYMTLiv7RXxxxd90SOQd4BFI0l1aJHr1kCACSCQdFKA1THv80R1T5VvxizrkRg6jsVru3xQJY3rCO_DREQA3IubRLVZla2-Mf_Wmj6lOjt2ouYyWfXwnWXlur-pLIAs/s1600/IMG_4673.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp41bw26VdEddtYMTLiv7RXxxxd90SOQd4BFI0l1aJHr1kCACSCQdFKA1THv80R1T5VvxizrkRg6jsVru3xQJY3rCO_DREQA3IubRLVZla2-Mf_Wmj6lOjt2ouYyWfXwnWXlur-pLIAs/s640/IMG_4673.JPG" width="640" /></a>
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<span style="font-family: Verdana;">Creamy and perfectly chewy with melt-in-the-mouth texture, this typical Indian summer dessert is heightened with the richness of saffron, </span><span style="font-family: Verdana;">crunchiness of almonds and the earthiness</span><span style="font-family: Verdana;"> of cardamom powder. A quick, easy and sure-fire way to earn brownie points from loved ones. Most importantly, no more icy crystals and all creaminess always.</span></div>
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<span style="background-color: white; font-family: Verdana;"><b>Ingredients </b>(</span><span style="background-color: white; font-family: Verdana;">Makes 8-10 servings)</span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">12 fl oz (1 can) evaporated milk </span><span style="font-family: Verdana;"><o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">2 cup Heavy whipping cream <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1 C condensed milk (You can alter this quantity for sweeter kulfi)</span><span style="font-family: Verdana;"><o:p></o:p></span><br />
<span style="background-color: white; font-family: Verdana;">1/4 tsp cardamom powder (Optional)</span>
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<span style="background-color: white; font-family: Verdana;">1/2 C slivered almonds</span>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1/4 C warm milk + 1/4 C room temp. milk<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1/2 tsp saffron threads <o:p></o:p></span></div>
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<span style="background-color: white; font-family: Verdana;">2 T ground basmati rice / rice flour</span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">2 T almond powder <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">Sliced almonds and saffron strands as garnish</span><span style="font-family: Verdana;"><o:p></o:p></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">Method</span></b><span style="font-family: Verdana;"><o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">1. Soak the saffron strands in 1/4 C warm milk and keep aside.<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">2. Heat the evaporated milk in a pan (preferably non-stick) over medium
heat until it comes to a soft boil and add the cream, condensed milk, saffron soaked in milk
and cardamom powder.<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">3. In a separate bowl, whisk in ground rice and almond powder with 1/4 C room temperature milk
to make a smooth paste and add it to the heated milk mixture.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">4. Whisk the milk mixture
properly to ensure its smooth in consistency. </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana;">Heat
it over medium-low flame for 7-8 minutes until it thickens to the consistency
of heavy cream.At this point, taste the mixture and adjust sweetness. If you like the consistency, then take it out from the stove and let it cool.</span></div>
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<span style="background: white; font-family: Verdana;">5. Pour
the mixture into popsicle molds/ containers and put it in the freezer till
frozen. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Notes: </b><br /><br />- <b>Usual route:</b> If you plan to go the usual route, instead of heavy cream and evaporated milk, use 4 cups of whole milk and reduce it to 2 cups over low flame and consistent stirring. Then proceed with the rest of the recipe as stated.<br /><br />- For <b>almond and rice powder</b>, mix in 2 T each of slivered almonds and basmati rice into a spice grinder to get a fine powder. If using whole almonds, soak the almonds to remove skin and make a paste.<br /><br />- I used 1 C of condensed milk since I prefer my kulfi just perfectly sweet. 1C seemed just right and anything more I felt would take away from the richness. So if you like your kulfi <b>sweeter</b>, don't shy away from adding in more condensed milk.<br /><br />- <b>Ice prevention tip </b>- Wrap the edges of the kulfi mold tightly with plastic wrap to seal it completely. This prevents any ice formation during freezing.</span><br />
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<span style="font-family: Verdana, sans-serif;">- <b>Substitute</b> almonds with any other nut that you desire and there you have a completely different flavor.</span><br />
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<span style="font-family: Verdana, sans-serif;">- Finally, I wish I had <b>earthern pots</b> for kulfi. They just add a different level of earthiness to this delicacy which is beyond compare. </span><br />
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<span style="background: white; font-family: Verdana;">Well equipped with this comforting recipe, I now have the confidence and the desire to take on this scorching heat with much more patience than anyone would give me any due credit for.</span><span style="font-family: Verdana;">Here's to sincerely hoping the sun to be a little more gentle with us and yes...make sure to avoid any distraction while enjoying your slice of kulfi..;)</span></div>
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<span style="font-family: Verdana;">Have a great rest of the summer! :)</span></div>
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<span style="font-family: Verdana;">Love,</span></div>
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<span style="font-family: Verdana;">J </span><br />
<span style="font-family: Verdana;">I am submitting this recipe to :</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "</span><a href="http://www.sizzlingtastebuds.com/2012/08/desi-videsi-food-fest-new-event.html" style="font-family: Verdana, sans-serif;">Desi Vidheshi food fest</a><span style="background-color: white; font-family: Verdana, sans-serif;">" hosted by Kalyani</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">- "<a href="http://madscientistskitchen.blogspot.in/2012/08/guest-hosting-wtml.html">Walk through memory lane</a>" hosted by Archana and <a href="http://gayathriscookspot.blogspot.com/2012/08/walk-through-memory-lane-event.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+GayathrisCookSpot+%28Gayathri%27s+Cook+Spot%29">Gayatri</a></span><br />
<span style="font-family: Verdana, sans-serif;">- "<a href="http://thoushaltcook.wordpress.com/2012/08/09/fun-fair-food-event-announcement/">Fun and fair food event</a>"</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html#comment-10240" style="font-family: Verdana, sans-serif;">Diwali Bash</a><span style="font-family: Verdana, sans-serif;">" by Vardhini</span><br />
<span style="font-family: Verdana, sans-serif;">- "</span><a href="http://sumeesculinary.blogspot.com/2012/11/bon-vivant-10-festive-feast.html" style="font-family: Verdana, sans-serif;">Bon Vivant #10: Festive feast</a><span style="font-family: Verdana, sans-serif;">" hosted by Sumee.</span><br />
<img height="162" src="http://3.bp.blogspot.com/-SEZFYlSFXTI/UBkMpVVCmUI/AAAAAAAADP8/bfqHLHyCpAA/s200/desi+videsi+logo1.jpg" width="200" /><img height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HuaeHRl0KPufE-lLaJQVyuoQeABbZquVwDSZLh9L8JQFs2FKvidG8lXXIbIxd_7joSluoe1Y-Jw1CHxU0E3YwNjccFGO6Qg24tKFwt6YksbKomlgp1bfm9bH4D-NImQ3KqaM1CYNT5h-/s200/BonVivantSeries_10.jpg" width="200" /></div>
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Unknownnoreply@blogger.com6Los Angeles, CA, USA34.0522342 -118.243684933.6312602 -118.87539890000001 34.4732082 -117.6119709