tag:blogger.com,1999:blog-6556729316688597472024-02-07T20:27:24.119-05:00cumin and cardamomMy culinary journey through three continents.Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-655672931668859747.post-31149660185360065192012-11-26T15:05:00.000-05:002012-12-06T10:00:27.216-05:00Mutter Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
Paneer is featured in a lot of my cooking as it is loved by nearly all of my family members. My son especially is a great fan of it and whenever I make any Paneer Sabzi he is sure to clean his plate and even ask for a second helping. <br />
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This is a popular paneer dish, easy to make and taste wonderful.<br />
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<strong>Ingredients</strong><br />
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2 tbsp canola oil<br />
1 packet of paneer ( about 400 gm ), cut into bit-sized pieces<br />
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2 tbsp + 1 tbsp canola oil ( or any other cooking oil you prefer )<br />
2 tbsp broken cashew pieces<br />
1 large onion, roughly chopped <br />
3 garlic cloves, peeled and finely chopped<br />
1 inch ginger, scrapped and finely chopped<br />
1 1/2 tomato, chopped<br />
1/4 tsp turmeric powder<br />
1/2 tsp red chili powder / cayenne powder ( you can use more <br />
1 tsp cumin powder / jeera powder<br />
1 tsp coriander powder / dhaniya powder<br />
1 tbsp dried fenugreek leaves / kasturi methi<br />
1- 1 1/2 cup water<br />
1 cup green peas / mutter ( I use the frozen ones )<br />
2 tbsp heavy cream<br />
2 pinches of sugar<br />
2 tbsp chopped cilantro / coriander leaves / dhaniya patta<br />
salt to taste<br />
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<strong>Method</strong><br />
<ul>
<li>In a large, preferably non-stick, saucepan add the 2 tbsp oil and paneer pieces and lightly brown on both sides. when done drain the paneer pieces and then put them in a bowl of water to soak till they are needed. Soaking the paneer helps keep them soft and succulent.</li>
<li>In another large pot, heat the 2 tbsp oil, when hot add the chopped onions. Saute them for a minute and then add the garlic, ginger pieces and cashew pieces. Lightly brown the onions and when done add the tomatoes. Cook this mixture till the tomatoes are <strong>fully cooked </strong>( fully cooked tomatoes improves the gravy taste). Remove from the pan and grind this whole mixture to a paste.</li>
<li>Clean the pan a little and put it back on heat again. Add the 1 tbsp of oil and when hot add the bay leaves, cinnamon stick and cumin seeds. When the cumin splutters and changes color ( which will take seconds when the oil is hot, not smoking ) add the onion tomato paste. </li>
<li>Turmeric, red chili powder, cumin powder and coriander powder will go in next. Fry all this for a minute.</li>
<li>Next, add one cup of water, the thawed peas, the kasturi methi ( crush the leaves a bit by rubbing them between your palms to release the flavors ), the sugar and required amount of salt.</li>
<li>Bring the whole thing to boil and let it simmer for 5 minutes. Add the paneer pieces and let it cook for another 2 minutes. </li>
<li>Last goes in the cilantro leaves and cream. Mix it well. You want to check for seasoning about now and adjust it to your taste. The gravy should not be runny, if it is, let it boil until the gravy thickens slightly.</li>
<li>Serve warm with phulkas ( whole wheat indian flat bread ) or naan.</li>
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Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1tag:blogger.com,1999:blog-655672931668859747.post-72939303289275672182012-11-21T14:56:00.001-05:002012-11-21T15:12:18.527-05:00Ananas Bhat or Sweet Pineapple Rice <div dir="ltr" style="text-align: left;" trbidi="on">
Diwali just passed us and it was a time of making lots and lots of sweets. This was one of the sweets I made. Try it and see, you will not be disappointed. Its taste of pineapple and coconut will transport your taste buds to a tropical paradise !!!<br />
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This recipe is adapted from Ruchira ( a very popular Marathi cookbook ).<br />
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<strong>Ingredients</strong><br />
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1 cup basmati rice<br />
1 1/2 cups water ( can substitute some or all of it with pineapple juice - I did not do that )<br />
1/2 cup coconut milk ( can substitute for same amount water )<br />
1 1/2 cup sugar<br />
1 cup crushed pineapple<br />
1/2 cup shredded fresh coconut<br />
1/4 cup ghee / clarified butter<br />
2-3 pinched of saffron / kesar<br />
2 tbsp chopped pistachios<br />
6 cloves / lavang<br />
1/4 tsp cardamom powder<br />
a pinch of salt<br />
a few drops of yellow food color ( optional )<br />
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<strong>Method</strong><br />
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<li>Wash the rice and soak it for about 1 hour prior to cooking. </li>
<li>Take 1 tbsp ghee and heat it in a big saucepan over medium low flame. When hot add the cloves and fry them till they puff up a bit, this will take but a few seconds. Next goes in the drained rice, fry it for a minute in the hot ghee and then add a pinch of salt, Transfer to the rice cooker along with the water/juice and coconut milk.</li>
<li>Cover and cook till rice is fully cooked. Remove from heat and spread the rice on a large plate, to cool. </li>
<li>In another large saucepan, heat another 1 tbsp of ghee and to it add the crushed pineapple, scrapped/shredded coconut and sugar. Cook on medium to medium low heat till it thickens and forms one lump when you turn it with the cooking spoon.</li>
<li>Now add the rice, yellow food color and saffron. Stir it altogether, cover and on low heat let it cook till you see steam rising from within.</li>
<li>Next goes in the remaining ghee / clarified butter, chopped pistachios and cardamom / elaichi powder. Stir again and let it sit for another 4-5 min on low heat. </li>
<li>Remove and let it cool. Can serve it either warm or room temperature.</li>
</ul>
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Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com0tag:blogger.com,1999:blog-655672931668859747.post-17327754231828123332012-10-14T09:49:00.001-04:002012-10-15T10:56:51.606-04:00Baigan Ka Salan ( Eggplant Curry Hyderabadi Style )<div class="separator" style="clear: both; text-align: center;">
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This is a spicy eggplant curry with Hyderabadi influence in it. The ingredients look elaborate but it really is not that bad and the end result is very delicious.This is one dish we would be making again at our home. <br />
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I do apologize for the bad photos. I was late to serve lunch that day so I clicked it as I was cooking and never did a final presentation for the good photos. I promise when I make it again I will take a better photo that will do justice to its deliciousness and post it.<br />
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<strong>Ingredients</strong><br />
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small Indian eggplant / brinjal - 10 - 12<br />
3 tbsp + 2 tbsp canola oil ( can use any cooking oil )<br />
1 large onion, chopped and then blended into paste<br />
2-3 garlic cloves, peeled, chopped and blended into paste<br />
1 inch piece of ginger, scraped and chopped<br />
1/2 tbsp tamarind concentrate<br />
1 1/2 large tomato, grind to paste<br />
1 1/2 cup water<br />
2 tbsp chopped cilantro for garnish<br />
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<strong>For The Masala Powder</strong><br />
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1/4 cup peanuts<br />
1 tbsp sesame seeds / til<br />
1 tbsp poppy seeds / khus khus<br />
1/2 tbsp cumin seeds / jeera<br />
1/2 tsp fenugreek seeds / methi<br />
1/2 tbsp coriander seeds / dhaniya<br />
3 dried whole red chilies ( if you do not have this just use 1 tsp of red chili / cayenne powder ) ( this also depends on hot how you would like it. I used 2 because my son would otherwise not eat it )<br />
2 tbsp dessicated coconut ( dried coconut powder )<br />
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<strong>Method</strong><br />
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<li>Wash the eggplants thoroughly and then using a sharp knife make two perpendicular slits that go at least halfway in. Make sure <strong>not to cut of the stem</strong>. The stem will hold the eggplant together.</li>
<li>Heat the 3 tbsp of oil in a large saucepan ( you can use less oil if you use a non-stick pan ) . When hot add the eggplants, cover and let the cook in the oil till nearly done. Toss them around after a couple of minutes to ensure that they char slightly and cook all around.</li>
<li>Once done, remove and set aside.</li>
<li>In another small saucepan dry roast all the masala powder ingredients individually and grind them together till they are in powder form. Set aside.</li>
<li>Also grind the tomato to a fine paste and set aside.</li>
<li>In a large saucepan ( you can use the same one that was used for sauteing the eggplants - just wash it before ) heat the remaining 2 tbsp of oil. When hot add the onions, garlic and ginger paste. Saute till the paste turn light brown in color.</li>
<li>Next goes in the tomato. Cook the tomato for another 3-4 minutes and then add the powdered spices and stir it in thoroughly. It is important to cook the tomato thoroughly.</li>
<li>Add the tamarind concentrate, eggplants and water. Cover and cook for 3 minutes, uncover and cook for another 3 minutes, or until the gravy thicken to your desired consistency. </li>
<li>Add salt. Check and adjust the seasoning. Remove from heat, garnish with chopped cilantro and serve warm with phulkas / rotis or cooked white rice. Enjoy.</li>
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The eggplants sauteed.</div>
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The sauteed eggplants, onion paste and masala powder all ready to make the salan.</div>
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Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com0tag:blogger.com,1999:blog-655672931668859747.post-13936640459970353292012-10-12T12:31:00.001-04:002012-10-14T09:55:03.397-04:00Kalakand - made with condensed milkMy love for sweets is legendary at our home. I love all kinds of sweets, no matter where they are from. I am a total dessert egalitarian. <br />
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This sweet recipe I am presenting today is from India. It is a silky fudge made of milk, Indian cheese/paneer and sugar. It is soft, crumbly and creamy. One of the steps in the original preparation called for boiling down 1 liter if milk till it is 1/4th in volume. This takes a lot of patience and time both of which I do not have. Well maybe I do have the time but I definitely do not have the patience.<br />
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So this is a shortcut method which makes this delicious fudge in just 1/4th the time. I have also read on the Internet that ricotta cheese can be substitute for paneer. Personally I have never done that and cannot attest to how authentic that would taste, especially since I have always found ricotta to have a slightly salty aftertaste to it.<br />
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Ingredients<br />
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400 gm paneer, finely grated or <a href="http://www.thekitchn.com/diy-recipe-homemade-paneer-che-57008">home made paneer/chenna</a>, crumbled<br />
1 can / 14 oz / 396 gm sweetened condensed milk<br />
1/4 tsp cardamom powder<br />
2 tsp ghee / clarified butter<br />
a few strands saffron / kesar<br />
1 tbsp pistachios, chopped up ( approximately )<br />
edible silver leaf / warak ( optional )<br />
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<br />
Method<br />
<ul>
<li>Finely grate the store bought paneer or crumble your home made one and set aside.</li>
<li>Grease an 8 inch thali or a cake pan with ghee and set aside.</li>
<li>In a large sized saucepan, heat the ghee, the sweetened condensed milk and grated paneer altogether.</li>
<li>On medium low heat, keep on stirring till the mixture thicken. This will take some time, so make sure you stay by its side and keep on stirring. Initially it will be in a very liquid state and then slowly it will all start coming together and when you stir it will move about as one solid mass. When this happen add the saffron and keep stirring for another two minutes. Now add the cardamom powder and then it is ready to come of the heat.</li>
<li>Pour it out unto the greased thali/cake pan and pat it down with either a flat spoon or the bottom part of a bowl ( preferably greased too ).</li>
<li>Sprinkle the chopped pistachios on it and press them down with a light hand. You can also garnish it with edible silver leaf / warak.</li>
<li>Lightly score it with a sharp knife into 2x2 inch squares, or whatever size you prefer. Let it cool down completely, this will help it set. It is now ready to enjoy.</li>
</ul>
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My home made paneer along with the condensed milk, pistachios and saffron.</div>
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Stir till most of the water evaporates and mixtures moves around as one solid mass in the bowl.</div>
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Getting there, but still need to thicken a bit more. Sorry did not get the rest of the photos of the procedure as my hands were full.</div>
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End Result.</div>
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Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1tag:blogger.com,1999:blog-655672931668859747.post-31809729821595668932012-08-16T18:30:00.000-04:002012-10-07T21:26:11.382-04:00Masale Bhat - Spicy Ivy Gourd and Potato Pulao/Pilaf<br />
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This spicy rice pulao brings back memories of Nagpur summers, weddings and my grandparents.<br />
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I have a soft spot for Maharashtrian food, after all my dear mother is a Maharashtrian. She would cook a lot of these dishes for us when we were growing up. Later on I spent quite some time with my grandparents in Nagpur. It is during this period that I truly learnt what marathi food and culture is all about. Our grandparents would take us along with them whenever they attended marathi natak ( marathi plays / theatre ), marathi comedy shows, go and see performances of marathi dance and songs and also attend all our relatives marriage ceremonies. It is here I was first introduced to Masale Bhat, one of the main dishes in nearly all maharashtrian wedding feasts.<br />
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Most of these wedding would be of someone we were related to but I had never met before. Most of the time the relation to that person was a long and complicated one.<br />
Now if that wasn't enough to spin our heads, calling some relatives Bhau Kaka and Tai Maushi surely confuses a child. I mean who is he, is he a Bhau ( brother ) or is he a Kaka ( uncle ). How can he be both? Same with Tai ( elder sister ) Maushi ( Aunt ). Now keep in mind our Tai Maushi is how my mom addressed her, so to us she becomes Tai Maushi Aaji ( elder sister aunt grandmother !!!! )<br />
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Anyway, once we escaped the introductions, we would make a beeline to the dining rooms, here we would be greeted with the aromas of the wedding feast. With rumbling tummies we would grumble at the lengthy process of the marriage ceremony. Luckily since we were kids we always got to eat first. There was always two kinds of service, one was the "table" service where we would get to sit and eat on chairs and tables, and the other service was the "sit down" service, where we would literally sit on a mat cross-legged on the floor and eat in either banana leaves or steel plates.<br />
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I loved it when there were tables and chairs as compared to eating sitting cross-legged on a mat. You see when you sit down the food has to travel twice as long to reach your mouth as compared to when you sit to eat on a chair and table. At that time I had not yet mastered the act of picking up the rice from the plate and then carrying it all the way to your mouth without losing more than half the morsel on its way. Thus it would take me twice as long with double the effort to eat the same amount of food !!!<br />
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Anyway back to our dish Masale Bhat. This would always be part of the wedding banquet. This spicy rice dish studded with vegetable and huge chunks of cooked potatoes was one of my favorites. I came across this recipe of Masale Bhat from a cookbook called <a href="http://www.amazon.com/Essential-Marathi-Cookbook-Kaumudi-Marathe/dp/0143068024/ref=sr_1_1?ie=UTF8&qid=1344631622&sr=8-1&keywords=marathi+cookbook">Essential Marathi Cookbook by Kaumudi Marathe</a>. This book has an amazing collection of Marathi recipes like Vada Bhat, Bhadang, Dhape Pohe, Patal Bhaji, Dhirda, Methamba and Aluchi Vadi etc. The best part is that they are all written in english . <br />
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This recipe is really easy to make and it turned out an authentic tasting Masale Bhat transporting me back to those marriage halls. Even my non-marathi husband and my in-laws enjoyed this dish very much. <br />
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I would like to dedicate this dish to my Grandparents, to thank them for always being there for us, teaching us so many things and enriching our lives in so many ways. We love you.<br />
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Serves 4<br />
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<strong>Ingredients</strong><br />
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1 cup long grained white rice ( I used basmati rice )<br />
1/2 cup sliced ivy gourds/ tindora / tondli / kundru ( or any other vegetables like green peas, eggplant,carrot and or french beans )<br />
1/2 cup thinly sliced potatoes<br />
3-4 green chillies, sliced in half<br />
1/2 - 3/4 tsp cayenne powder / red chili powder ( I personally used just 1/2 tsp, if you like more heat, go ahead and use 3/4 tsp )<br />
4 tbsp yogurt / dahi<br />
salt to taste<br />
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<strong>For the Masala powder / Spice powder</strong><br />
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4.5 inch cinnamon stick<br />
6-7 cloves<br />
1 1/2 tsp coriander seeds / dhania seeds<br />
1 1/2 tsp cumin seeds / jeera seeds<br />
1 tsp royal cumin seeds / shah jeera ( I did not have this so I just used 1/2 tsp cumin / jeera seeds instead and added it to the above cumin measurement making it total 2 tsp cumin seeds )<br />
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<strong>For Seasoning / Tadka</strong><br />
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3-4 tbsp vegetable oil<br />
3/4 tsp mustard seeds<br />
1/4 tsp asafoetida powder / hing<br />
3/4 tsp turmeric powder / haldi powder<br />
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<strong>For Garnishing</strong><br />
<br />
3-4 tbsp grated fresh coconut ( if using frozen, do thaw it beforehand - do NOT use sweetened coconut )<br />
1/4 cup chopped cilantro leaves / coriander leaves<br />
15 - 20 cashew nuts roasted in a little ghee<br />
ghee / tup as required<br />
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<strong>Method</strong><br />
<ul>
<li>Wash and drain the rice. Set aside.</li>
<li>Place all the masala powder ingredients in the grinder / mixer and grind to a fine consistency.</li>
<li>In a small pot, bring 2 cups of water to boil.</li>
<li>In a large saucepan, heat the oil. When hot, first add the mustard seeds, after they pop, next goes in the hing closely followed by the turmeric. ( Once the mustard seeds pop you have to work fast so as to not burn the seasoning / tadka. Make sure the fire / heat under the saucepan is medium low )</li>
<li>Immediately add in the potatoes, saute for 2 minutes and then add the Ivy Gourd pieces and saute for another 2 minutes.</li>
<li>Next goes in the green chillies and drained rice. Saute this for another 2-3 minutes, then stir in the salt, chili powder, masala powder and yogurt / dahi. Stir it all together.</li>
<li>Now pour in the 2 cups of boiling water. Cook all this over medium heat, uncovered, till the water is boiling.</li>
<li>Then lower the heat( I set mine on the lowest setting ) and cover your saucepan ( leaving a small gap for a little steam to escape ) and cook till all the water evaporates and your rice and vegetables are fully cooked. Stir with a fork once or twice.</li>
<li>When done serve Masale Bhat garnished with cilantro leaves, grated coconut, cashew nuts and last but not least drizzle it with 1 tsp of hot ghee or even 1 tbsp of it !!!!!!!!</li>
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Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com2tag:blogger.com,1999:blog-655672931668859747.post-90450998836557580762012-05-23T19:15:00.000-04:002012-07-24T21:36:24.204-04:00The Amazing Khasta Kachori<br />
Kachoris are fried flaky pastries stuffed with a dried lentil and spice mixture. It is usually served as snacks at teatime and sometimes it is even had with a spicy potato curry for breakfast - especially in the northern parts of India. <br />
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One thing I have noticed is that in India majority of our foods - even the so called junk ones - is never full of empty calories. There is always quite a good amount of nutritional value in them. Take this one for instance, the lentil mixture inside the kachori has proteins and healing spices, thus making it somewhat nutritious. Or at least that is what I would love to believe ...........<br />
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On my recent trip to India, my lovely aunt arranged a whole day of our favorite foods where we had Samosas and Kachoris for breakfast. I feasted on them to my heart's content. I must also thank Prasad for getting us the best tasting ones in the whole city. <br />
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This <a href="http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/">recipe</a> is coutesy of Manjula ji , she makes these amazing recipes and I am a big fan of hers. This recipe made the most authentic tasting kachoris I have ever had outside India. In India also this recipe will the local vendors a run for their money.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For the Kachori Cover</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup all purpose flour / maida</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chilled water approximately ( you might need a little more or a little less )</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Kachori Filling</strong></span><br />
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<span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;">¼ cup yellow moon dal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tsp fennel / saunf, coarsely grinded</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tsp coriander seeds / dhania, coarsely grinded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tsp red chilly flakes - if not available substitute with ½ tsp red chilli powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">¼ tsp ginger powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">½ tsp dried mango powder / amchur powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A pinch of asafetida / hing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">½ tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tbsp oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tbsp warm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Oil to deep fry</span><br />
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<span lang="EN"><span style="font-size: x-small;"><strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Method </span></strong></span></span><br />
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<span lang="EN"><span style="font-size: x-small;">
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<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">For the Kachori Cover</span></strong>
</span></span><br />
<span lang="EN"><span style="font-size: x-small;"></span></span><br />
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<span lang="EN"><span style="font-size: x-small;"><ul><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In a medium mixing bowl add the flour and salt and mix well.</span></li>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Now add the oil and rub it in well.</span></li>
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</span>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Using the warm water make a nice soft dough without kneading too much. Use a little more or a little less water depending on your flour to make a soft dough .</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cover this dough with a damp towel / cloth and let it rest for at least 15 minutes.</span></li>
</ul>
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<strong><span style="font-family: Arial; font-size: small;">For the Kachori Filling</span><br />
</strong><ul>
<span style="font-size: x-small;"><span lang="EN">
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In a small saucepan, heat 1 thsp of oil and fry the day till it turns a light pinkish-brown color. Remove and grind to a powdery consistency. In the original recipe the dal is first powdered and then roasted in the hot oil. I reversed this step because I thought the dal when powdered might be tricky to roast to just the right color. The chances of me burning it was higher, so I roasted the dal first and then powdered it. Feel free to do it in whichever order suits you.</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the rest of the ingredients of the filling except the warm water and mix it all well together.</span></li>
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</span>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Lastly add the warm water, stir and cover with a damp cloth and let it rest for another 10 minutes.</span></li>
</span></span></ul>
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<span style="font-size: small;">Roasting dal in a little oil.</span></div>
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<span style="font-size: small;">Roast till dal is light brown.</span></div>
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<span style="font-size: small;">Grind the roasted dal in your grinder.</span></div>
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<span style="font-size: small;">Mix the rest of the ingredients to the powdered dal.</span></div>
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<span style="font-size: small;">Add the water.</span></div>
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<span style="font-size: small;">The end mixture looks partially wet and crumbly.</span></div>
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</span><span style="font-size: x-small;"><br />
<strong><span style="font-family: Arial; font-size: small;">Assembling the Kachori</span><br />
</strong><ul>
<span style="font-size: x-small;"><span lang="EN">
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Uncover the dough and knead it for a couple of seconds to loosen it a bit. Now divide it into 12 equal parts . Roll then up into little round balls.</span></li>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Flatten each ball into a 3 inch circle, either using your fingers or a rolling pin.. Make sure that during flattening it you leave the edges of the circle thinner than the center.</span></li>
<li><span style="font-family: Arial; font-size: small;">Place about 1 tbsp of filling in each circle and pull the edges over the filling enclosing it. Do the same with the remaining circles.</span></li>
<li><span style="font-family: Arial; font-size: small;">Take one filled ball and placing seam side up, flatten them a bit with the base of your palms back into 3 inch circles.</span></li>
<li><span style="font-family: Arial; font-size: small;">Heat oil in your wok/kadai/deep fryer keep it medium low. Once it puffs up turn it over to the other side. Fry till both sides are a beautiful golden brown. Do not fry on high heat as this will not make crispy flaky kachoris. Once done remove it from the oil and drain on an absorbent paper. Serve them warm with your favorite chutney.</span></li>
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<span style="font-size: small;">( Excuse the RED work surface ! )</span></div>
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<span style="font-size: small;">Roll it out to 3 inch circle and add a tbsp of the filling in the center</span>.</div>
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<span style="font-size: small;">Gather up the sides, enclosing the filling within.</span></div>
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<span style="font-size: small;">Pinch the top.</span></div>
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<span style="font-size: small;">And pinch off the excess dough.</span></div>
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<span style="font-size: small;">Using the base of your palm, start flattening it out a bit....</span></div>
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<span style="font-size: small;">Flatten till it is about a 3 inch circle</span>.</div>
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<br />Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com4tag:blogger.com,1999:blog-655672931668859747.post-58078856793031859302011-11-14T14:13:00.000-05:002012-08-11T16:47:37.196-04:00Gulab JamunsIf you are searching for a Gulab Jamun recipe that tastes just like you got it from a Mithiawala ( Indian sweet shop ) than stop right here, as this recipe is <strong><u>THE ONE</u></strong>. <br />
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This is one of the best tasting, made-from-scratch Gulab Jamun recipe ever. The combination of the milk powder to all purpose flour is just right to make soft, firm, super soaked, melt-in-your mouth Gulab Jamuns.<br />
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Just make sure to serve it warm and your guest will never believe you made these and that they are super easy to make.<br />
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Makes about 18 decent sized gulab jamuns</div>
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<strong>Ingredients</strong><br />
<br />
<strong>For the Gulab Jamuns</strong><br />
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1 cup / 100 gm / 3.5 oz whole milk powder<br />
4 tbsp all purpose flour / maida<br />
3 tbsp yogurt / dahi<br />
1 1/2 tbsp - 2 tbsp ghee / clarified butter ( 1 1/2 tbsp if using solid ghee, 2 tbsp if using melted ghee )<br />
1/2 tsp baking soda<br />
a pinch of salt<br />
water/milk - as needed to make a dough <br />
canola oil for deep frying<br />
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<strong>For the syrup</strong><br />
<br />
2 1/2 cups sugar<br />
1 cup water<br />
2 cardamom pods slightly cracked<br />
2-3 drops of rose water ( optional )<br />
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<strong>Method</strong><br />
<br />
<strong>For the syrup</strong><br />
<ul>
<li>Add all the ingredients of the syrup in a medium sized saucepan and bring to a boil. Let it cook till the syrup reaches 1-string consistency ( when you place a drop of syrup between your thumb and forefinger, you should see a string when you pull those two fingers apart )</li>
<li>When one-string consistency is reached keep it on a very low flame to just keep it warm.</li>
</ul>
<br />
<strong>For the Gulab Jamun</strong><br />
<ul>
<li>In a medium mixing bowl, add the milk powder, all purpose flour, a pinch of salt and baking soda and mix well.</li>
<li>Next goes in the the ghee. Mix it in.</li>
<li>The yogurt goes in next and mix it well. If needed use some milk or water to form a dough.</li>
<li>Now using some ghee or canola oil on your palms ( what I mean is to grease your fingers and palms with some oil ), scoop up about half a tbsp of dough and make a small marble-sized round ( the size depends upon you ). Make sure there are no cracks in it. The oil in your palms help you form a smooth ball. Keep all balls under a damp towel to prevent them from drying up and cracking.</li>
<li>Meanwhile heat some oil in your deep fryer on medium heat. On my electric stove, I heated the oil on the 6.5 mark and then when hot, lowered the heat setting to 5 for frying.</li>
<li>Fry them by continuously moving them around in the oil. This help it brown evenly. Fry till they are a medium golden brown.</li>
<li>Remove from the fryer when done, drain on and absorbent paper and let it cool a little before putting them in the warm syrup ( this step helps prevent chewy gulab jamuns ). At this point it is okay to switch of the heat to the syrup.</li>
<li>Repeat the same with the rest of the dough. </li>
<li>Move them around in the syrup so that all sides are soaked in the syrup. Let it soak for about 2 hours. Serve warm ( optional ).</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com5tag:blogger.com,1999:blog-655672931668859747.post-34888432672816397982011-10-04T16:59:00.000-04:002012-08-10T18:09:18.668-04:00Balu Shahi<br />
Balu Shahi also called as Badushah in South India , is one of my favorite sweet. I love this recipe as it renders amazing Balu Shahis which are soft, delicious, and soaked with sugar-syrup to perfection. I perfected this recipe after much trial and error. In the past adding a little too much baking soda made dissolve-in-the-oil Balu Shahis and a little less ghee made hard Balu Shahis that did not soak the syrup all the way through. The combination below, however, is a winning one.<br />
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You can also substitute butter for ghee, that is assuming you do not have any ghee. Use the same amount of butter.<br />
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I also do apologise for not posting anything new for such a long time as our family was a little under the weather, health wise. Now hopefully I will be able to make some exciting new dishes and share it with you guys. Thank you all for your lovely comments that you leave and also for visiting my blog.<br />
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Makes about 30 pieces<br />
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<strong>Ingredients</strong><br />
<strong>For the Balu Shahi</strong><br />
<br />
500 g / 4 cups / 17.64 oz all purpose flour / maida<br />
1/2 tsp baking soda / soda bicarbonate<br />
100g / 7 tbsp / 3.4 oz ghee<br />
3 tbsp yogurt<br />
a pinch of salt<br />
1/2 tsp cardamom powder<br />
sliced almonds or cashew pieces for decoration<br />
cold water for kneading<br />
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<strong>For the Sugar Syrup</strong><br />
500 g / about 2 1/4 cup / 17.64 oz sugar<br />
2 cups water<br />
<br />
oil or ghee for deep frying<br />
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<strong>Method</strong><br />
<ul>
<li>In a large mixing bowl, mix the flour, baking soda and salt together.</li>
<li>Add the ghee and rub it in well with the flour mixture.</li>
<li>Next goes in the yogurt. Mix it well into the flour. </li>
<li>Now using cold water knead the dough till it is a soft pliable dough. Do not over-knead, as this will not yield soft melt-in-your mouth Balu Shahis.</li>
<li>Cover the dough with a damp cloth and set aside for half and hour.</li>
<li>Now to make the sugar syrup - In a medium saucepan add the water and sugar and bring it to a boil. Let it boil till the sugar syrup thickens to a one-string consistency ( a single string should form when tested between the thumb and forefinger ). Once you reach that consistency, take it of the heat source and keep it warm. </li>
<li>Simultaneously, heat some oil in a wok / kadai / deep fryer to medium heat. On my electric coil stove, I set it a mark 5.</li>
<li>Divide the dough into 30 balls. Round them into balls and using your forefinger make a depression in the center of each round ball. The depression should go at least halfway through.</li>
<li>Deep fry them in medium to medium low heat till they are a rich golden brown in color. Please make sure that the oil is not too hot or else the center will not cook and thus will not soak the syrup all the way through. The Balu Shahi will puff up a little in the oil.</li>
<li>Once they are done, remove from the oil, drain on an absorbent paper and immediately drop them in the warm sugar syrup. Make sure that all the sides are immersed in the syrup. If your pan is a little shallow, it it soak on one side and then make sure to switch sides so that the other side can soak the syrup too. Let it sit in the syrup for about 1- 2 minutes, when done remove with a slotted spoon, drain and place it on a plate. </li>
<li>Sprinkle some cardamom powder in the depression of the Balu Shahi and place a slice of almond or cashew on it. </li>
<li>Repeat the same with all the other Balu Shahi. </li>
<li>Once cooled, store in an air-tight container at room temperature for up to 5 days.</li>
</ul>
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<br /></div>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com3tag:blogger.com,1999:blog-655672931668859747.post-82794553328486900522011-09-11T09:42:00.000-04:002012-08-10T18:11:24.266-04:00Paneer Kathi RollsSchools started last week and so did the heavy rains. I am trying to adjust to the new routine of waking up early and making two lunch boxes and then running to the bus stop to see off my little one.<br />
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In all this, I have not found anytime to create new yummy dishes and blog about them. That is till the weekend, my husband was talking about Kathi Rolls and his days in Mumbai and wondered if I could make them. So I turned to my head chef ( Mr. Google ) and asked his advice. There are quite a number of recipe out there but what drew me to <a href="http://kavitaskitchen.blogspot.com/2010/11/kati-roll-kathi-roll.html">Kavita's recipe</a> is that she mentioned that her Kathi Roll tasted quite like the ones at the Kathi Roll Company in Manhattan.<br />
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I have adapted this recipe<span style="background-color: white;"> a little bit. It</span> makes amazing soft rolls filled with succulent pieces of marinated paneer and slivers of onions. These taste really good when warm, so you can make all the rotis ahead of time, but only half-cook them ( ie toast them very lightly on both sides ). Then when it is time to serve, fully cook the rotis and assemble the rest of the ingredients and serve. Thanks to <a href="http://kavitaskitchen.blogspot.com/2010/11/kati-roll-kathi-roll.html">Kavita</a> for sharing such a wonderful recipe.<br />
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Makes 6-7 rolls<br />
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<strong>Ingredients</strong><br />
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<strong>For the Paneer Sabzi</strong><br />
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400 gm / approximately 1 pound paneer, cut into 2 inch x 1/2 inch thick fingers<br />
1 large red onion, sliced<br />
1 medium sized bell pepper, cut into similar sized strips<br />
1 tsp cayenne / lal mirchi powder<br />
salt, to taste<br />
2 tbsp oil<br />
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<strong>For the marinade</strong><br />
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1 cup thick yogurt, tie it in a muslin cloth and hang it to drain out excess moisture<br />
1 tbsp kashmiri red chili powder / deggi mirch powder<br />
1 tbsp chaat masala<br />
1 tsp crushed kasturi methi <br />
1 tsp garam masala<br />
2 tbsp lemon/lime juice<br />
salt, to taste<br />
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<strong>For the Roti</strong><br />
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2 cups all purpose flour / <span style="background-color: white;">maida ( you can also use half whole wheat and half all purpose flour )</span><br />
1/4 tsp salt<br />
2 tsp oil<br />
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<strong>For assembly</strong><br />
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1 red onion, sliced ( sprinkle some lime juice and salt over this ) <strong>or</strong> you can even use pickled onions ( pickled in vinegar and sugar solution, here is a good <a href="http://fastindianrecipes.com/sirka-wala-pyaz-vinegar-onions/2010/06/08/">recipe</a> for that )<br />
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mint chutney or coriander chutney ( available at any Indian grocery store )<br />
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<strong>Method</strong><br />
<br />
<strong>For the marinade</strong><br />
<ul>
<li>Mix all the marinade ingredients in a mixing bowl and toss the paneer pieces in it. Set aside for an hour.</li>
</ul>
<strong>For the Sabzi filling</strong><br />
<ul>
<li>Heat the oil in a large saucepan. When hot add the ginger and garlic, saute for a couple of seconds and then add the onions. Saute them for a minute or until they turn pink.</li>
<li>Next goes in the capsicum. Let this all saute for another minute or two and then next goes in the paneer with the marinade, cayenne and salt. On medium low heat, let it all cook, uncovered, for another 5 minutes. Remove from heat and set aside. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJL8jcrIytntPuiE7JSnse08V2HoL-6G3J_FEXTf1SquK86ftoucjgqse4vZ3cmOepfWNRyPGFg2b2kLYcCJtn1ohAe4jctN4yvdM_XTd91OjveYUufa_glP9y2SNe0PjRdUNyxavG5E/s1600/paneer+filling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJL8jcrIytntPuiE7JSnse08V2HoL-6G3J_FEXTf1SquK86ftoucjgqse4vZ3cmOepfWNRyPGFg2b2kLYcCJtn1ohAe4jctN4yvdM_XTd91OjveYUufa_glP9y2SNe0PjRdUNyxavG5E/s320/paneer+filling.JPG" width="320" /></a></div>
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<strong>For the Roti</strong><br />
<ul>
<li>Make the rotis by rolling out a small ping pong sized ball of atta, to a 3 inch circle. Smear some oil all over the circle and fold it in half and then fold it over once again. You will get a rough shaped triangle. Adding some more flour, roll it out either into a circle or a rectangle. Lightly toast this on a hot tawa / girdle with a little oil, till cooked on both sides. Set aside either in a warm casserole or wrapped in a foil ( to keep it warm ). Repeat the same with the rest of the dough balls.</li>
</ul>
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<strong>For Assembly</strong><br />
<ul>
<li>Take one warm roti and smear some mint or coriander chutney on it. Place some paneer sabzi in the center as shown in the above picture. Sprinkle some onions on it and roll it up into a roll. Serve with it is still warm.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com11tag:blogger.com,1999:blog-655672931668859747.post-8879467587425144172011-09-05T18:00:00.000-04:002012-08-11T14:56:40.003-04:00Modak and KaranjiModak and Karanji are sweet, coconut-filled, deep fried pastries commonly made in the month of September in India. They are said to be a favorite of Lord Ganesh.<br />
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Many a time, I have had modaks that are either so hard that you might just need a hammer to break into it or too chewy that you get a good jaw workout for free ! This recipe, however, makes the most amazing modaks . The cover is crispy, flaky and yet strong enough to hold the filling. And the filling has just the right amount of sweetness. Pop one of these in your mouth and you will be amazed at how the cover just dissolves to give way to the sweet coconutty goodness.<br />
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Karanji and modak are essentially the same thing assembled in different ways. It takes much longer to make modaks than karanjis because of the small size. So usually in many households, including mine, we make the customary 21 modaks and for the rest of the dough and filling, we make karanjis out of it. Karanjis are also be made during diwali or any special occasion.<br />
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Makes about 21 small bite-sized modaks and about 15 karanjis<br />
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<strong>Ingredients</strong><br />
<br />
<strong>For the Cover</strong><br />
<br />
1 3/4 cup all purpose four / maida<br />
1/4 cup semolina flour / sooji<br />
1/8 tsp salt<br />
1/4 cup ghee<br />
about 1/2 cup milk ( used 2% milk )<br />
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<strong>For the Coconut Filling</strong><br />
<br />
2 packed cups / 2 pkts / 340 gm frozen grated unsweetened coconut, thawed ( can also use fresh grated coconut )<br />
1 heaped cup granulated white sugar<br />
1/4 cup cashew pieces<br />
1/4 cup pistachios, coarsely chopped<br />
1/4 cup raisins<br />
1/4 scant tsp cardamom powder<br />
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oil or ghee for deep frying<br />
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<strong><u>Modak</u></strong><br />
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<strong><u>Karanji</u></strong></div>
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<strong>Method</strong></div>
<br />
<strong>For the Cover</strong><br />
<ul>
<li> In a medium sized mixing bowl, mix the all purpose flour, sooji ( semolina ) and salt together.</li>
<li>Add the ghee to the flour mixture and mix it all well together.</li>
<li>Now adding a little milk at a time, make a firm dough ( not too soft and not too hard ). I needed the full half cup of milk.</li>
<li>Set aside for at least half an hour before using.</li>
</ul>
<strong>For the Filling</strong><br />
<ul>
<li>In a medium saucepan, add the sugar, coconut, cashews, pistachios and raisins and cook it all over low to medium low heat till the most of the moisture is evaporated. This does require for you to stand close by and stir every often to ensure that it does not get burnt at the bottom. The end result will be a moist coconut filling that does not have any liquid dripping from it. </li>
<li>When this state is achieved, remove from heat, add the cardamom powder and let it cool to room temperature before use. </li>
</ul>
<strong>For the Assembly</strong><br />
<ul>
<li>Heat oil or ghee in your deep fryer, wok or kadai.</li>
<li><strong><u>For the Modak</u></strong> : Make slightly larger than small marble-sized round balls. These will be for the modaks. You can decide how many modaks you want to make.</li>
<li>Roll this as thinly as possible. I rolled mine to a diameter of 3 1/2 inches. Moisten the circumference of the circle by dabbing a little water on it. </li>
<li>Place a tsp or two of filling in the center. Gather up the edges and pinch them all together on top, enclosing the filling inside. Note : the filling should be properly sealed. If it oozes out when frying, you will get some black sticky residue in the oil which will leave its mark on all the consequent modaks that you fry in it ( just in case this happens, stop frying and sieve the residue out of the oil - I use a tea strainer to do that ).</li>
<li> Fry the modaks in medium hot oil till they turn golden brown in color.</li>
<li><strong><u>For the Karanji</u></strong> : You can make these as big or as small as you want, though you might be restricted by the size of your deep fryer or kadai. I make puri-sized round balls ( about the size of large marbles ). Roll it out as thinly as possible. I rolled it to 4 1/2 - 5 inch diameter.</li>
<li>Moisten the circumference by dabbing a little water on it.</li>
<li>Place 1-2 tbsp of filling on one half of the circle. Fold the circle in half, sealing the filling within. You can use the front part of the fork to crimp the edges so that it both seals it properly and adds a decorative edge to it. Fry these half moon pastries in medium hot oil, till it is golden brown in color on both sides.</li>
<li>When cooled, store them in an air tight container at room temperature. Should be consumed in a week or so, that is, if it can stay that long.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com4tag:blogger.com,1999:blog-655672931668859747.post-1514321333501060552011-08-26T14:39:00.000-04:002012-08-11T16:51:22.191-04:00Imarti / JhangriImarti or Jhangri is a deep fried,sugar syrup soaked lentil fritter. I was always fascinated by these glistening saffron colored sweets I would see at our favorite mithia-wala ( Indian Confectioner ). One of his apprentice would always be seen frying these up making sure that fresh batches were made for the never-ending demand for it. Scores of customers can be seen coming out of his shop carrying unevenly shaped newspaper-wrapped parcels or boxes all containing various sweets in a delicious rainbow of colors and flavors. <br />
<br />
My son loves this along with its cousin the Jalebi ( made from all purpose flour and yogurt ). He first had it in India when attending my mama's wedding ( my mother's brother ). There my sister Ketaki was serving it to all the guest who came for lunch the day before the wedding and he followed her around telling her to stop serving it as there would be none left for him, much to the amusement of all those present. Later it became his ritual to sit on the motorbike in between Ketaki and her dear hubby Abhishek and drive down to the local mithai-wala to get some more of his favorite sweets. <br />
<br />
I tried both <a href="http://www.sanjeevkapoor.com/imarti.aspx">Sanjeev Kapoor's recipe</a> and also Tarla Dalal's recipe. The both make great Imartis. Below I have adapted Tarla Dalal's recipe, which I found, made crispier Imartis. Before you embark on this journey, it will help you to also view how the famous chef from <a href="http://www.youtube.com/watch?v=uOBwHY7sExM">Vah Reh Vah</a> makes these.<br />
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Makes 8 - 10 imartis<br />
<br />
<strong>Ingredients</strong><br />
<br />
<strong>For the Imarti Batter</strong><br />
<br />
1/3 cup / about 67 gm / 2.35 oz urad dal ( skinned split black lentils )<br />
1 tbsp cornflour<br />
yellow-orange food coloring<br />
<br />
<strong>For The Sugar Syrup</strong><br />
<br />
3 cups granulated sugar<br />
1 cup water<br />
1/4 tsp lemon juice ( this prevents crystallization )<br />
a pinch of saffron strands / kesar<br />
<br />
<strong>Other Ingredients</strong><br />
<br />
oil or ghee for deep frying<br />
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<strong>Method</strong><br />
<ul>
<li>Soak the dal for at least 2 to 3 hours in warm water.</li>
<li>Drain and save some of the soaking water and grind the dal till it becomes a smooth paste ( you will need to use some of the soaking water you saved, about 1/4 cup ). The batter should resemble a thick idli batter or a very thick cake batter.</li>
<li>Remove from the mixer and add the cornflour and food color. Mix it all together with a spatula.</li>
<li>Fill this mixture in a piping bag and set aside.</li>
<li>In a small saucepan, combine the sugar and water and bring to a boil. Add in the lemon juice and when the syrup reaches 1-string consistency, reduce the heat to the lowest setting and add the saffron strands to it. The syrup should be kept warm.</li>
<li>In another large shallow non-stick saucepan, pour some oil to a depth of about 1 inch. I have an electric stove and I set the heat on 4 ( 1 being the lowest and 10 being the highest ).</li>
<li>When the oil is hot, pipe the imartis in the oil. Practice piping the design first on a plate. Once you are confident, you can pipe the design directly in the medium-hot oil. The design of the Imarti is, pipe one medium circle in the oil and the in a continuous flow pipe smaller concentric circles on top of the medium circle.</li>
<li>Deep fry the <span style="background-color: white;">Imarti</span> till fully cooked on both sides ( the recipe says fry till golden brown, but it is difficult to know when it is golden brown when your batter is colored orange. So just eyeball it and fry it sufficiently till it feels cooked and a little crisp.) Note: If you under cook, you will taste the urad dal batter.</li>
<li>When done, remove from the oil, drain and dump in the warm sugar syrup. Let it soak the syrup fully immersed for about 3-4 minutes. Remove from syrup arrange in a plate. Repeat the same with the rest of the batter.</li>
<li>Enjoy them warm. Finish them within a day or two.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com10tag:blogger.com,1999:blog-655672931668859747.post-73454002747321804932011-08-22T09:57:00.000-04:002012-08-11T16:52:19.800-04:00Oatmeal Raisin Cookies<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cuminandcarda-20&l=btl&camp=213689&creative=392969&o=1&a=1579653979" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
My son loves to eat a piping hot bowl of oatmeal for breakfast everyday. He never gets tired of it. So when I had just one egg left in the egg cartoon and the expiry date looming on me I decided to try these utterly delicious, chewy oatmeal cookies. Needless to say it was a big hit with friends and family.<br />
<br />
I adapted this recipe from <a href="http://www.amazon.com/Crispy-Crunchy-Your-Mouth-Cookies-Medrich/dp/1579653979?ie=UTF8&tag=cuminandcarda-20&link_code=btl&camp=213689&creative=392969" target="_blank">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich</a>. I love the way she arranged the cookies recipes according to their textures. So this recipe was under the chewy section. I love all the different textures in this cookie, the edges are crunchy, center is soft and chewy and the raisins and walnuts also add a nice textural contrast in each bite. I will definitely be making this recipe again and again.<br />
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Makes around 20 cookies</div>
<br />
<strong>Ingredients</strong><br />
<br />
2 cups / 6.67oz rolled oats<br />
1/4 cup water<br />
1 1/4 cup / 5.625oz unbleached all-purpose flour / maida<br />
1/2 tsp baking soda / soda bicarbonate<br />
1 tsp ground cinnamon<br />
1/4 tsp freshly grated nutmeg<br />
1/2 pound / 2 sticks unsalted butter<br />
3/4 cup / 5.25oz packed light brown sugar ( I used dark brown sugar )<br />
1/2 cup / 3.5oz granulated sugar <br />
1 tsp pure vanilla extract<br />
1/2 tsp salt<br />
1 large egg<br />
1 cup / 3.5oz walnuts, roughly chopped<br />
1 cup / 5 oz dark raisins<br />
<br />
<strong>Method</strong><br />
<ul>
<li>Put the oats in a small mixing bowl and sprinkle the 1/4 cup water all over it. Set aside.</li>
<li>In another large mixing bowl, mix the flour, cinnamon, nutmeg and baking soda thoroughly.</li>
<li>In a medium saucepan, melt the butter on medium low heat. When melted, take it off the heat and combine the sugars and salt in it. Let it cool to room temperature. When cooled down pour this over the flour mixture along with the egg and vanilla extract.</li>
<li>Using your stand mixer, mix it all thoroughly together.</li>
<li>When fully combined, add the oats and nuts and mix it all in..</li>
<li>Let the dough stand for 1-2 hours or better yet leave it covered in the fridge overnight ( the latter one is what I did ).</li>
<li>Next day, preheat your oven to 350 degrees Fahrenheit. And also position the oven rack in the lower third of the oven ( the second rack from the bottom ). ( The original recipe called for placing 2 oven racks, one in the lower third and one in the upper third of the oven )</li>
<li>Line your baking sheets with parchment paper ( the original recipe called for lining the baking sheet with foil - dull side up )</li>
<li>Scoop about 2 tablespoons of dough, round it in your palms and place it on the baking sheet. Repeat with the rest of the dough. Make sure to place the cookies about 3 inches apart on the baking sheet.</li>
<li>Bake for 14-16 minutes or until the cookies are golden brown on top. If you place two baking trays in the oven, make sure to rotate the trays from front to back and also from top to bottom. I generally prefer to bake with one baking tray at a time. Halfway through the baking time, I open the oven door and turn the tray around, to ensure even baking of all the cookies.</li>
<li>Once done remove from the oven and cool it on the trays, as they are too delicate to lift out of the tray.</li>
<li>Once completely cooled they can be stored in an airtight container for several days.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com2tag:blogger.com,1999:blog-655672931668859747.post-63297766122812793442011-08-18T12:44:00.000-04:002012-08-11T16:53:38.864-04:00Stuffed Aloo Tikki ( Stuffed Potato Croquette )<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cuminandcarda-20&l=btl&camp=213689&creative=392969&o=1&a=0761137874" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" />Potatoes are my first love. I had never had Aloo Tikkis stuffed before, so when I saw this recipe in <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874?ie=UTF8&tag=cuminandcarda-20&link_code=btl&camp=213689&creative=392969" target="_blank">660 Curries</a>, I knew I had to try it out. I was not disappointed at all. Theses turned out quite delicious and the surprise crunch from the sprouted moong adds a nice texture to the dish.<br />
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This dish need for some pre-preparation, two day before you make this dish soak some whole moong dal overnight and then drain the water next morning and leave it covered on your counter top for another 24 hrs. It would have sprouted by then and would be ready for this dish. Alternately, you can also buy some ready-made moong sprouts from your Asian grocery store.<br />
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Makes about 11 - 12 patties<br />
<br />
<strong>Ingredients</strong><br />
<br />
<strong>For the patties</strong><br />
<br />
1 pound white potatoes or roughly 3 large sized potatoes, boiled, peeled and mashed<br />
4 - 5 bread slices ( you can use either white or wheat )<br />
salt, to taste<br />
1 tsp vegetable / cooking oil<br />
<br />
<strong>For the stuffing</strong><br />
<br />
1 small red onion, finely chopped<br />
1 cup sprouted whole moong<br />
1/2 tsp cumin powder<br />
1/2 tsp coriander powder<br />
1 tsp cayenne<br />
salt, to taste<br />
1 tbsp vegetable oil ( or any cooking oil )<br />
<br />
oil for deep frying<br />
<br />
<br />
<strong>Method</strong><br />
<br />
<strong>For the patties</strong><br />
<ul>
<li>Make the bread slices wet by thoroughly soaking them in water. Squeeze out as much water as you can and crumble the wet bread over the mashed potatoes. Add some salt to this mixture and knead it all together to form a smooth ' dough'. Coat it in the 1 tsp of oil, cover and set aside.</li>
</ul>
<strong>For the Filling</strong><br />
<ul>
<li>Heat oil in a small sauce pan. When hot, add in the chopped onions. Saute them till they turn slightly pink and then add in the sprouted moong, cumin powder, coriander powder, cayenne, cilantro and salt.</li>
<li>Mix it all well and let it cook on the stove for about 2 minutes. Remove from heat and allow to cool.</li>
</ul>
<strong>Assembly and Finishing</strong><br />
<ul>
<li>Divide the dough into 12 section and roll each section into a ball. 11 of these balls will be made into aloo tikkis, the remaining one ball will be sacrificed to be used for repairing any holes on the tikkis. Please do not get confused, read on and you will understand it better as we go along.</li>
<li>Now take one ball and flatten it using your fingers to form a rough circle of 3 inch diameter. Now place 1-2 heaping tsp of filling in the center. Now bring the sides over to cover the filling. The filling should be fully covered. If there are any ' holes ', fill it up using a little piece of the one ball that we set aside for this purpose.</li>
<li>Repeat this procedure for all the rest of the tikkis. Any remaining filling can be enjoyed as is.</li>
<li>Heat some oil in your wok or deep fryer. When it is hot ( a good way to test it is, when you drop a small piece of tikki in, it should bubble up and rise up to the surface, remember it should not be smoking hot.</li>
<li>Drop the tikkis in and fry till it is a deep golden brown.</li>
<li>Drain on an absorbent paper. Serve warm with either ketchup and / or mint chutney ( hari chutney ).</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1tag:blogger.com,1999:blog-655672931668859747.post-57317457754005401472011-08-13T17:45:00.000-04:002012-08-11T16:54:22.441-04:00Paper Masala DosaThese savory, nutritious fermented crepes are a popular breakfast, brunch or evening snack item in south of India. Nowadays, dosas are popular all over India. I have adapted this recipe from <a href="http://rinasrecipes.blogspot.com/2010/01/masala-dosa-love-affair.html">Rina' Blog</a>. Thank you Rina for sharing this recipe.<br />
<br />
The recipe usually calls for some regular rice and parboiled rice, but I had neither and had this hankering for a beautiful, golden, thin, crispy-edged dosa. So after scouring the web I came across this recipe that called for rice powder. Being a little skeptical, I asked both my mom and my mother-in-law, both denied ever making it with rice powder. <br />
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Since it was already Friday and I was really craving for this dish, I went ahead and blindly put my faith in <a href="http://rinasrecipes.blogspot.com/2010/01/masala-dosa-love-affair.html">Rina's recipe</a> and I was not disappointed. This dosa, fermented well and rose quite a bit to make wonderful golden crispy dosas. If you do not like paper thin dosas, then you can make it a little thick. However enjoy them while they are still warm....... cold dosas are not at all appetizing. <br />
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Serves 4-5<br />
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<strong>Ingredients</strong><br />
<br />
1 1/2 cups rice flour<br />
1/2 cup unbleached all purpose flour / maida<br />
3/4 cup split black gram / urad dal<br />
1/4 cup split bengal gram dal / channa dal<br />
1/4 tsp fenugreek seeds / methi seeds<br />
1/4 tsp soda bi-carbonate / baking soda<br />
1/2 tsp granulated sugar<br />
salt, use kosher salt, to taste<br />
oil, for cooking the dosas ( about 1/4 cup approximately )<br />
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<strong>Method</strong><br />
<ul>
<li> So if you want to have these Dosas on a Saturday morning, you should start its preparation on Friday morning.</li>
<li>So on Friday morning wash the dals and fenugreek seeds and soak them all separately ( should soak for at least 4-6 hours ) . </li>
<li>Later that same day, using some of the soaking water, grind these dals, to a fine paste,separately. I usually grind the urad dal first and then both the channa dal and fenugreek next. </li>
<li>Turn out the ground dals in a big stainless steel bowl, next goes in the rice flour and all-purpose flour. Use some of the left-over soaking water to make this into a pancake batter consistency. Add the sugar, salt and baking soda and mix it well into the batter. Cover the bowl ( it does not need an airtight seal ) and set in a dry warm place for it to ferment overnight.</li>
<li>Next day mix the batter and add more salt and water if necessary. For a paper thin dosa, let the batter be a little on the thinner side, but not too watery.</li>
<li>Heat your seasoned cast iron pan or non-stick pan. I used both the non-stick pan and a <a href="http://www.amazon.com/Bialetti-Aeternum-Saute-Pan-12-Inch/dp/B00448H23W?ie=UTF8&tag=cuminandcarda-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bialetti Aeternum Saute Pan, 12-Inch</a> pan. I found that the latter produced this deep golden dosas, while the regular non-stick made a pale colored dosa.</li>
<li>Then add a little oil and swirl it round the pan. Do not add too much oil as it will make it very difficult to spread the dosa batter on the saucepan. So after adding the oil, pour a full ladle or two of batter in the center of the pan and spread it outwards by moving the bottom of the ladle in concentric circles spreading the batter. I usually let the center be a little thicker than the sides. Unfortunately, I did not get any detailed snapshots of this procedure, but if you want to see how it is done, head on to <a href="http://www.veggiebelly.com/2011/03/perfect-dosa-recipe.html">Veggie Belly's blog</a>, she has not only given a detailed account of the dos and don'ts of a perfect dosa but also some snapshots on how to ladle the dosa batter in the pan.</li>
<li>Drizzle about a teaspoonful of oil over the dosa. Make sure the heat is medium high. Soon you will see that the edges getting brown. Loosen the dosa and flip it over ( if the dosas are thick ) or else just put a serving of potato sabji on it and fold the dosa over it. Remove it from the pan and serve while still warm with some coconut chutney. </li>
<li>Before you pour in the next dosa, wipe your saucepan down with a wet paper towel ( do this only if you are using a non-stick pan ).No need to add any oil to the pan now. Repeat the steps above till you use up all the batter. </li>
<li>Serve all your dosas warm, with some <a href="http://cuminandcardamom.blogspot.com/2011/08/potato-sabji-for-masal-dosa.html">potato sabji </a>and <a href="http://cuminandcardamom.blogspot.com/2011/08/green-coconut-chutney.html">coconut chutney</a>.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com5tag:blogger.com,1999:blog-655672931668859747.post-33930350358713692382011-08-13T17:44:00.000-04:002012-08-11T16:55:22.211-04:00Potato Sabji for Masala DosaThis is a versatile sabzi that can be adapted to a number of recipes. This time I made it for <a href="http://cuminandcardamom.blogspot.com/2011/08/paper-masala-dosa.html">my masala dosa</a>. You can also use this sabzi for aloo puri or even use this to make all bondas. You can also add a little chopped garlic to this sabzi, if you so desire.<br />
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<br />Serves 4-5<br />
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<strong>Ingredients</strong><br />
<br />
5-6 potatoes, boiled, peeled and cubed<br />
1 large red onion, sliced<br />
1/2 tsp mustard seeds<br />
1/2 tsp channa dal ( optional )<br />
1 inch ginger, peeled and finely chopped<br />
3-4 green chillies, cut in half ( length wise )<br />
8-10 curry leaves, ( 1 stalk ), washed and finely chopped or use whole leaves.<br />
1/2 tsp turmeric powder / haldi powder<br />
1/4 tsp cayenne / lal mirch powder ( optional )<br />
1/8 tsp granulated sugar<br />
about 1/2 tbsp lime juice ( about quarter of a lime )<br />
a dash of asafoetida / hing<br />
salt, to taste<br />
3-4 tbsp oil<br />
<br />
<strong>Method</strong><br />
<ul>
<li>In a large saucepan, heat the oil and when hot drop in the mustard seeds. when they start to crackle, add the channa dal, ginger, green chilies and curry leaves. Saute for a minute and then add the asafoetida.</li>
<li>Next goes in the sliced onions. Saute till they turn translucent, then add the turmeric powder and cayenne. Mix it well and next goes in the potatoes. Mix it thoroughly, add the sugar and salt and cover. Lower the heat to medium low and stirring it once, leave it on the fire for another 2 minutes. </li>
<li>Remove and squeeze the lime juice, mix it well. It is now ready to be had with the <a href="http://cuminandcardamom.blogspot.com/2011/08/paper-masala-dosa.html">Masala Dosa</a> or just plain puris.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1tag:blogger.com,1999:blog-655672931668859747.post-72841571205688218512011-08-13T17:43:00.000-04:002012-08-11T17:03:11.999-04:00Green Coconut ChutneyThis tangy, coconuty green chutney goes well with anything. Have it as a sandwich spread, as an accompaniment with your rice or roti or even have it with idlis. Here I am serving it with some <a href="http://cuminandcardamom.blogspot.com/2011/08/paper-masala-dosa.html">masala dosas</a>.<br />
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<strong>Ingredients</strong><br />
<br />
6-8 green chilies<br />
6 oz / 170 gm fresh grated coconut ( I used the frozen coconut packets ( 1 pkt ), thaw them first )<br />
1/2 cup packed cilantro, washed<br />
6-8 curry leaves<br />
1 tbsp lime juice (1/2 a lime)<br />
1/8 tsp granulated sugar<br />
salt, to taste<br />
<br />
<strong>For the tadka ( hot oil seasoning )</strong><br />
<br />
1 tbsp oil<br />
1/4 tsp mustard seeds<br />
1/4 tsp urad dal, split black gram dal ( optional )<br />
some curry leaves<br />
1 - 2 dried whole red chili<br />
a dash of asafoetida / hing<br />
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<br />
<strong>Method</strong><br />
<ul>
<li>In a blender, blend the green chilies, coconut, cilantro, curry leaves, sugar, lime juice and salt together. Add a little water if need. Blend till it all comes together in a thick paste. Remove from blender, check seasoning and adjust accordingly.</li>
<li>In a small saucepan, heat the oil. When the oil gets hot add the mustard seeds. After they start to crackle, add the red chilies, urad dal, curry leaves and hing. When the dal turns a pinkish brown, remove and pour over the blended coconut chutney. Mix it well together and serve with the <a href="http://cuminandcardamom.blogspot.com/2011/08/paper-masala-dosa.html">Masala Dosa</a> or idlis or even as a spread in your sandwiches.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1tag:blogger.com,1999:blog-655672931668859747.post-17764577251900395932011-08-09T14:22:00.000-04:002012-08-11T17:05:41.479-04:00Bread RollsOne of my guilty pleasures in life is ordering tomato soup, in restaurants, for the fried croutons that come with it ( no healthy baked ones for me, that would totally ruin my tomato soup experience ! ). This dish totally tops that pleasure any day. Can you say a giant, stuffed and fried crouton ? Well this is what this dish tastes like. Heaven !!!!!!!<br />
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What makes this bread roll recipe better than the rest is the tangy soaking water. Generally all the recipes call for soaking the bread slice in plain water, I have even seen a recipe call for soaking it in milk. However, in this recipe lime juice and cayenne/ lal mirchi powder is added to the soaking water elevating this recipe to the next level. Also you can cut of the crust from your bread or not, this all depends on your personal preference . In my personal opinion, I think that the bread slice without the crust stays enclosed much better than the bread slice with the crust on.<br />
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I have adapted this recipe from <a href="http://sindhirasoi.com/2008/03/24/bread-rolls/">Sindhi Rasoi.</a> You must check out her blog, she has some really cool recipes.<br />
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Makes about 20<em> ish</em> bread rolls<br />
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<strong>For the Filling</strong><br />
<br />
5 large potatoes, boiled, peeled and cubed<br />
6 thai green chilies, slit down the middle<br />
6-8 curry leaves<br />
1/4 cup cilantro, finely chopped<br />
2 tbsp oil<br />
1/4 tsp mustard seeds<br />
1/4 tsp turmeric powder<br />
1/4 tsp cayenne / lal mirch powder<br />
2 tsp lime juice, or squeeze 1/4 of a lime<br />
salt, to taste<br />
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about 25 slices of bread ( I used white whole wheat bread, you can use whole wheat or plain white bread )<br />
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2 cups of water + juice of one lime + 1 tsp red chili powder ( this is the water you will use to soak the bread in ).<br />
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oil for deep frying<br />
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Cut the crust off (optional, but preferred ).</div>
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Prepare soaking liquid ( water + lime juice + cayenne ).</div>
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Briefly soak the slice.</div>
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Squeeze out the water from that slice.</div>
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Place about 2 tbsp of filling on the slice.</div>
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I fold in the sides to form a neat edge.</div>
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Just roll it up !</div>
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<strong>Method</strong></div>
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<strong>For the filling</strong><br />
<ul>
<li>Heat oil in a large saucepan. When hot add the mustard seeds, as they splutter, add the green chilies, curry leaves, turmeric powder and cayenne.</li>
<li>Immediately add the cubed potatoes and salt. Mix it all well together. Let it cook for another 3-4 minutes and then remove it from the stove. Mix in the lime juice. Set aside to cool.</li>
</ul>
<strong>For the final preparation</strong><br />
<ul>
<li>Briefly dip each slice in the soaking water mixture. Press the soaked slice of bread between your palms to remove as much water as you can.</li>
<li>Lay the soaked sliced flat on your work surface and add about 2 tbsp of the cooled potato mixture, down the middle.</li>
<li>Now you can either roll the bread, covering the filling, like a cylinder or a sphere. Either shape will do. I made mine cylindrical.</li>
<li>Pinch all the open ends close and if there is any tears, repair it a patch of soaked bread piece ( keep one soaked slice aside for this purpose ).</li>
<li>Repeat the same for all the pieces. Meanwhile heat oil in your deep fryer or wok. Make sure that the oil is medium hot ( leaning a bit more towards the hot ) . Deep fry the pieces till they turn a deep golden brown. Drain on an absorbent paper. Enjoy them while they are still warm with your favorite mint chutney or <em>nahi toh</em> tomato ketchup <em>jindabad </em>! !</li>
<li><em><strong>Note : the bread roll should sizzle and bubble immediately when put in the oil. If the oil is a little cold, the bread roll will soak up excess oil.</strong></em></li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com7tag:blogger.com,1999:blog-655672931668859747.post-83018939180051657402011-08-04T13:02:00.000-04:002012-08-11T17:06:37.328-04:00Shortbread Cookie<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cuminandcarda-20&l=btl&camp=213689&creative=392969&o=1&a=0811851508" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cuminandcarda-20&l=btl&camp=213689&creative=392969&o=1&a=0811851508" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cuminandcarda-20&l=btl&camp=213689&creative=392969&o=1&a=0811851508" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" />It has been 19 years since I left my secondary school ( or high school as it is known here ). I was reminded of this fact, very recently, when my old school friend visited me from Ghana. It is so hard to believe that so much time has passed by. It really doesn't feel that long to me. It is as if my body and my mind are aging differently. My body, the traitor, has to be so darn honest and make sure that I look my age ! My mind on the other hand is carefree and will always remain young, forever. Now if only my body can be more like my mind then there is nothing else left to desire for. I think you should always be only as old as you think.<br />
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So all this re-visiting the past brought to mind one of my favorite cookies called the Shortbread cookie that I immensely enjoyed in my childhood. When I saw this recipe in <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508?ie=UTF8&tag=cuminandcarda-20&link_code=btl&camp=213689&creative=392969" target="_blank">Tartine</a>, I knew I had to make it and I was not disappointed. She has such a wonderful line up of recipe that would make anyone drool. Next I am going to try her croissants.<br />
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This rich, delicate cookie that instantly crumbles and melts in your mouth was loved by everyone at our home. It is not a very sweet cookie, so if this is your first time having a shortbread do not be alarmed by the lack of sweetness that is commonly associated with cookies. As a matter of fact the sweetness is enhanced by the sugar that gets sprinkled on top. I will definitely be making this recipe over and over again.<br />
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Makes about 9 -10 three-inch long cookies or according to the book - Yield one 6 by 10 inch pan, about sixty 2 by 1/2 inch bars</div>
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<strong>Ingredients</strong><br />
<br />
1 cup + 2 tbsp / 255gm / 9 oz softened, unsalted butter ( butter should be really soft, like mayonnaise consistency )<br />
a tad bit less than 1/2 tsp / salt ( in the book she uses 1/2 tsp )<br />
1 3/4 cup + 2 tbsp all purpose flour/ maida<br />
1/2 cup + 2 tbsp cornstarch<br />
1/3 cup granulated sugar<br />
1/4 cup superfine or granulated sugar for topping<br />
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<strong>Method</strong><br />
<ul>
<li>Preheat the oven to 325 degrees Fahrenheit and position the rack to the middle of the oven. </li>
<li>Generously butter a 8x8" square baking pan ( in the book they used a 6x10" glass baking dish )</li>
<li>In a medium size mixing bowl, add your butter and salt together. Using a spatula mix these two together till they are thoroughly blended. Next goes in the sugar. Stir this in thoroughly too. The sugar should be fully blended into the butter.</li>
<li>In another medium mixing bowl, mix the all purpose flour and corn starch together. Add this to the butter mixture and using the spatula mix it all together. You can use your fingers too. </li>
<li>It will all come together in a soft dough, transfer this to the buttered baking pan and pat it down till it is spread out evenly and has covered every inch of the pan.</li>
<li>Bake for about 30 minutes. It is done when the edges get a little brown but the center still remains pale cream in color.</li>
<li>Remove from the oven and let it cool at room temperature on a cooling rack.</li>
<li>Once the temperature reduces from hot to warm and its comfortable to touch, sprinkle the granulated sugar all over the top and cut it up with a sharp knife into rectangular fingers of about 1/2 inch wide and 2 inch long ( the warm cookies will cut well, when they become cold they will not cut well ). Let the pieces still remain in the baking pan. once fully cooled, transfer the pan to a fridge to chill thoroughly. Now they are ready to be removed from the pan and enjoyed.</li>
<li>Store these cookies in an air tight container at room temperature, they can stay thus for about 2 weeks.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com5tag:blogger.com,1999:blog-655672931668859747.post-40250372808194666832011-08-03T12:57:00.000-04:002012-08-11T17:08:15.134-04:00Singhada cha Sheera ( Singoda Sheera )Enjoy a nice, warm bowl of this wholesome sheera to drive away your hunger pangs during fasting.<br />
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It is the season of fasting in India and I thought I would post one of my favorite fasting foods. This sweet dish made with shudh ghee, sugar and singhada peeth <br />
( also known as Indian water Chestnut ). A little of this sheera and you will be satisfied for hours.<br />
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This delicious sheera was enjoyed by everyone at our home. It is the first time my in-laws and my hubby tasted this and they loved it too. <br />
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<strong>Ingredients</strong><br />
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1 1/2 cups Singhada ( Singoda ) flour<br />
1/4 cup ghee<br />
1/2 - 3/4 cup sugar ( 1/2 cup was good enough for me , but it is not very sweet, if you like it a little sweet than add 3/4 cup )<br />
1/4 cup mixture of cashews and raisins<br />
1/8 tsp fresh cardamom powder<br />
1 1/4 cup boiling water<br />
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<strong>Method</strong><br />
<ul>
<li>In a medium saucepan heat the ghee over medium low. When hot add the cashews and raisins and saute them for half a minute or until the cashews turn pink.</li>
<li>Next goes in the flour. Roast this by stirring continuously till it changes color and give off a beautiful sweet nutty aroma. Make sure it does not burn at the bottom of the pan. ( the flour's initial color is cream, but it soon turns a dark brown, do not panic that is what it's supposed to do )</li>
<li>Mix the sugar and boiling water together and pour this over the flour mixture.</li>
<li>Stir to mix it thoroughly. First it would seem watery but very soon it will solidify. Make sure that you keep stirring as all this happen quite fast. Cook for another 2-3 minutes and remove from heat, sprinkle the cardamom powder. Serve warm</li>
</ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com0tag:blogger.com,1999:blog-655672931668859747.post-34468418779895385802011-07-28T09:23:00.000-04:002012-08-11T17:09:17.736-04:00Mithe Shakkarpara ( Sweet, Crispy, Fried Pastry Dough )This was something my mother used to make a lot when we were very young. I remember she would always have one of the plastic jars on her countertop filled with these treats. We would snack on this anytime we felt peckish. Today I am continuing that tradition, wanting to share it with my family.<br />
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These sweet, crispy fried dough treats go great with a hot cup of tea. If you roll these a little on the thicker side you will get a nice crunchy-on-the-outside-and-soft-on-the-inside shakkarpara, if however you are not into soft and chewy, just roll these a little thinner and then they will be crispy all over.<br />
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<strong>Ingredients</strong><br />
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2 cups all purpose four / maida<br />
1/2 cup milk ( you can use either 2% or full fat )<br />
1/2 cup granulated sugar<br />
4 tbsp ghee<br />
2 tbsp sesame seeds / til<br />
1/4 tsp salt<br />
oil, for deep frying<br />
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<strong>Method</strong><br />
<ul>
<li>In a medium to large mixing bowl add the flour, sugar, sesame seeds and salt and mix well together.</li>
<li>Next goes in the ghee, rub it into the flour mixture. </li>
<li>Using the milk, make a nice soft and pliable dough ( just like how we make for rotis ). Cover and set aside for 10-15 minutes.</li>
<li>Meanwhile, heat some oil in your wok, deep fryer or kadhai. </li>
<li>Divide the dough into 4-5 balls. Roll out each dough into a thick circle ( you can dust some of the all purpose flour to help in rolling, but generally you should not need it ).</li>
<li>Using a pizza cutter or a knife, cut into small diamond-shaped pieces ( or any shape you so desire ).</li>
<li>Deep fry till golden brown. Remove and drain on an absorbent paper. Repeat with the rest of the dough.</li>
<li>When cooled, store in an air tight container, at room temperature. These can stay fresh and crisp for about a week.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com3tag:blogger.com,1999:blog-655672931668859747.post-1709588373908992512011-07-27T21:16:00.000-04:002012-08-11T17:10:45.035-04:00Rawa Idli<br />
These steamed, savory semolina cakes are a popular breakfast, lunch or even an evening snack item amongst South Indians. These are very easy to make and do not require any lengthy prior preparation. You can whip this up within 1/2 an hour preparation and about 20 - 30 minutes of cooking time. I sometimes even add one large grated carrot to this batter for added nutrition. <br />
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Try this recipe out for a quick nutritious breakfast or brunch. All you'll need is an idli mold/stand.<br />
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Makes anywhere from 12 to 16 pieces, depending on how much you fill the idli mold<br />
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<strong>Ingredients</strong><br />
<br />
1 cup semolina<br />
2 tbsp ghee<br />
1/4 tsp baking soda / soda bicarbonate<br />
3-4 green chillies ( small thai green chilies ), finely chopped<br />
1/4 cup cashew nut pieces, roughly chopped<br />
6-8 curry leaves, finely chopped<br />
1/4 cup cilantro, finely chopped<br />
1/4 cup fresh coconut, grated<br />
1 1/2 cup yogurt / fresh curds<br />
salt, to taste<br />
a little oil/ghee for greasing the idli molds<br />
<br />
<br />
<strong>Method</strong><br />
<ul>
<li>In a medium saucepan add 1 tsp ghee and when hot, gently saute the cashew pieces till they turn golden brown. Remove and set aside.</li>
<li>In that same saucepan, melt the remaining ghee, keeping the fire on medium hot, add the green chilies and curry leaves. Saute for a few seconds before adding the semolina, turn down the heat to medium. Keep stirring the semolina as it tends to burn if left in one spot for too long. Saute this till the semolina starts to turn a pale pink-brown in color. Remove from the saucepan and cool in a mixing bowl.</li>
<li>Once cooled, add the baking soda, salt, cashew nuts, grated coconut, cilantro and the yogurt. Mix it all well together and set it aside for 20 minutes.</li>
<li>Meanwhile grease your idli molds and keep them ready.</li>
<li>Fill the idli molds with your semolina batter , about 2/3rds full. Place the idli mold in the idli stand ( there should be some water at the bottom of the idli stand ). Cook as you would for normal idlis. ( If using a pressure cooker, do not place the whistle on top and once steam starts to come out of the top, let it steam for another 15 - 20 minutes.</li>
<li>Remove from heat and allow it to cool down for about 5 minutes. Remove from the pressure cooker or idli maker. Using a knife or a spoon, scoop out the idlis from the idli plate. Serve warm with your favorite coconut chutney.</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com2tag:blogger.com,1999:blog-655672931668859747.post-69631424150327987322011-06-08T18:24:00.000-04:002012-08-11T17:11:53.284-04:00Gobi Manchurian aka Cauliflower ManchurianWeekends are the hardest days to cook ... what do you think? I mean the whole week, you have a routine you follow - make healthy, quick lunches to pack in everyone's lunch boxes. Then the weekend rolls around and everyone is at home and in the mood for something different and that is when my inner confused chef awakens. It is always a big question for me as to what new dish can I make to please everyone. <br />
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This weekend I decided to make some Indo-Chinese food. That is Chinese food with an Indian flair. No self-respecting Chinese restaurant will ever serve this , as it is not considered as 'authentic' Chinese, so do not even bother asking for it. Cauliflower fritters tossed in a tangy and spicy sauce is commonly called Gobi ( Cauliflower ) Manchurian. You can make this dish dry ( that is, with just enough sauce to coat the fritters - makes a wonderful cocktail snack with toothpicks stuck in it ), or you can make it with a little 'gravy' ( that is, with a little extra sauce, to serve over piping hot white rice or noodles. ). I adapted this recipe from my days training in the kitchen of a five-star hotel in Mumbai.<br />
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Along with this I also made some lo mein noodles and some vegetable spring rolls. Recipes to come....... <br />
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Serves 4 </div>
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<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
<strong>For the Fritters</strong><br />
<br />
1 medium sized whole cauliflower, cut up into medium sized florets<br />
1- 1 1/2 cup all purpose flour<br />
4 tbsp cornflour<br />
4 tbsp soy sauce ( I used the one with less-sodium )<br />
salt, to taste<br />
<br />
<strong>For the Sauce</strong><br />
<strong><br />
</strong>2 tbsp oil<br />
1 heaped tbsp finely chopped garlic, ( about 6-7 cloves )<br />
1 heaped tbsp finely chopped ginger<br />
1 tbsp + 1 tsp, finely chopped green chilies ( about 8-9 chilies )<br />
1/2 big onion, or 1 small onion, finely chopped<br />
6-7 spring onions, chopped up, separate the white parts from the greens<br />
3 - 3 1/2 tbsp soy sauce<br />
1 tbsp chili sauce ( I did not have this so I used Maggi's sweet and chili sauce)<br />
1 tsp vinegar ( I used rice wine vinegar )<br />
1 tsp brown sugar<br />
1/2 - 1 tsp red chili powder ( depending on how spicy you want it to be )<br />
1 tsp corn flour, mix it with 2 tbsp water<br />
1/2 cup water <br />
<em><strong>( If you want to make it with gravy, increase the corn flour/starch to 2 tsp and the water to 1 1/2 cups )</strong></em><br />
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<br />
<strong>For the Fritters</strong><br />
<ul>
<li>In a large shallow mixing bowl, add the cauliflower pieces, ( take the next three ingredients from the Sauce Ingredients )1/2 tbsp garlic, 1/2 tbsp ginger, 1/2 tbsp green chillies and salt. Toss this altogether and set aside for 10 minutes. When the cauliflower has sweated a little, add the soy sauce to it and sprinkle the flour and corn flour mixture over it. Sprinkle some water, just a little so that the flour sticks to the cauliflower pieces. Do not turn this into a slurry, it should just look like a sticky mess - look at the picture below. </li>
</ul>
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<ul>
<li>Set aside.</li>
<li>Heat some oil in a saucepan, wok or deep fryer. When hot, drop in the flour coated pieces and fry until light golden brown. Do not make them too brown or else it gets too chewy. When all the pieces are fried, drain the on an absorbent paper, set aside.</li>
</ul>
<strong>For the Sauce</strong><br />
<ul>
<li>In a large saucepan, heat the oil and when hot, add the ginger, green chilies and garlic, saute for a minute and then add the 1/2 onion and the white parts of a spring onions. Saute for another brief minute on medium high to high heat. </li>
<li><br />
Next goes in the soy sauce, chili sauce, brown sugar, chili powder, vinegar and the green part of the spring onions ( save some for the garnish ). Stir it all together. Taste it and adjust the seasoning accordingly. To some the salt from the soy sauce is just right but to others who need a little extra salt, go ahead and add some, but please do so only after you taste the sauce first.</li>
<li>Now mix in the corn flour slurry with the 1/2 cup of water and add it to the saucepan. Stir it all together and bring it to a boil. Once it starts to boil, it will start to thicken too, at this time do ahead and drop in the cauliflower pieces and toss them about so that all the pieces get coated with the sauce. After 1-2 minutes when the sauce thickens, take it off the heat. Garnish with some of the chopped up spring onions. Serve it hot with some noodles or plain rice. Enjoy this tangy dish and thank the Indians for re-inventing the Chinese food.<br />
</li>
</ul>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com5tag:blogger.com,1999:blog-655672931668859747.post-87411229077782232852011-05-29T10:01:00.000-04:002012-08-11T17:12:53.611-04:00Homemade Banana Milkshake with Nilla wafers<br />
At our home nobody will voluntarily eat a banana, but make this milkshake and everyone lines up for some. This is a very good way to get my son to eat a whole banana and not just nibble two teensy weensy bites and hand it over to me and declare that his tummy is filled.<br />
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I usually buy a good quality ice cream made with ingredients I can recognise, that way I know what is going into our bodies. Try this milkshake and you will be pleased with the results. The nilla wafers adds a different texture to the milkshake. I usually freeze the crushed wafers and just drop it in at the last minute. You can use any kind of cookie you like or even skip adding it altogether.<br />
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Serves 2<br />
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<strong>Ingredients</strong><br />
<br />
2 ripe yellow bananas, peeled and sliced<br />
3 cups good Vanilla Ice Cream<br />
1/4 tsp vanilla essence<br />
1/3 cup finely chopped nilla wafers, frozen<br />
whipped cream for garnish<br />
cherry for garnish<br />
<br />
<br />
<strong>Method</strong><br />
<ul>
<li>Blend the bananas, the ice cream and the vanilla together. When blended, add in the nilla wafers and blend again for another 2 seconds. Pour out in your glasses, top with whipped cream and a cherry if you so desire.</li>
<li>You can add some milk in the blender if you desire a thinner consistency. Enjoy this cool drink on a hot day.</li>
</ul>
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<br /></div>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com2tag:blogger.com,1999:blog-655672931668859747.post-84180274587900611242011-05-05T11:38:00.000-04:002012-08-11T17:14:19.874-04:00Veggie Puffs or Vegetable Puffs<br />
Hot, crisp buttery puffs stuffed with your choice of vegetables and baked is a favorite teatime snack at our home.<br />
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These puffs are widely available in bakery shops in India. The first time I came across them was in Bangalore, India. They used an onion, tomato and carrot filling and some other shops used a potato filling. I have adapted this recipe by adding some paneer too. <br />
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Once baked these should be eaten while still warm, as they would taste their best then. These can also be had at room temperature.<br />
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Makes 12 pcs<br />
<br />
<strong></strong><strong>Ingredients</strong><br />
<br />
1 box of Pepperidge Farm Puff Pastry Sheets ( each box contains 2 sheets, each sheet makes 6 puffs ), thaw on counter for 40 minutes.<br />
<br />
<strong>For the Stuffing</strong><br />
1 big potato, boiled, peeled and cut into small pieces<br />
150 gm paneer, cut into same size pieces as the potatoes<br />
1 small tomato, cut into the same size as the potatoes<br />
1 medium-sized onion, cut into the same as the potatoes<br />
1 inch ginger, peeled and finely chopped<br />
2 cloves of garlic, finely chopped<br />
1 carrot, peeled and finely chopped<br />
1 tbsp vegetable oil<br />
1/4 tsp cumin seeds / jeera<br />
1/4 tsp turmeric / haldi<br />
1/2 tsp cayenne powder / red chili powder / lal mirchi powder<br />
1/4 cup cilantro, finely chopped<br />
salt, to taste<br />
<br />
<br />
<strong></strong><br />
<strong></strong><strong>Method</strong><br />
<ul>
<li>Thaw the puff pastry sheets on the counter while you prepare the stuffing.</li>
<li>Heat the oil in a medium saucepan. When the oil is hot, you will know this as you will see it shimmering at the bottom of the saucepan. When that happens add the cumin seeds. The cumin seeds will immediately begin to change color, do not let it get too dark brown or else it will lend a burnt taste to the dish. </li>
<li>Immediately add the ginger, saute it a little and add the garlic and saute it for a minute too.</li>
<li>Next goes in the onions, saute these till they get translucent. Now add the carrots and saute these too.</li>
<li>Add the tomatoes, turmeric and red chili powder and cover it for some time ( about 1-2 minutes ). This will allow the carrots to soften and cook. </li>
<li>Next goes in the potatoes, mix it in well, add the paneer, cilantro and salt. Stir it all together. Cover and let it sit for 2-3 minutes. Check for seasonings and remove from heat. </li>
<li>Let it cool before you stuff it.</li>
<li>Preheat your oven to 350 degrees Fahrenheit</li>
<li>Unfold one puff pastry sheet and using your rolling pin to flatten it just a bit ( just roll it out a bit, increasing it about 1/2 an inch in both length and breadth.</li>
<li>Cut the puff pastry sheet into 3 longitudinal pieces along the creased lines that already pre-exist on the sheet.</li>
<li>Divide each longitudinal piece into 2. Thus you will have 6 pieces per puff pastry sheet. Do the same to the other puff pastry sheet. ( see pictorial depiction below ).</li>
<li>Place about 1-1 1/2 tbsp of filling in each rectangle. Fold it over and pinch down all the three sides to seal the filling in. Repeat with the rest of the pieces.</li>
<li>Place them in a parchment lined baking sheet, placing them about 2 inches apart. Bake for about 20 minutes till the puffs are a light golden brown color. Remove from oven and serve with your favorite ketchup or have them just plain. </li>
<li>Repeat with the rest of the pieces.</li>
</ul>
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Unfold the thawed puff pastry sheet.</div>
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Divide into 6 pieces.</div>
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Add the filling, fold over and press the open edges down to seal them.</div>
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Sealed and ready to go into the oven.</div>
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Repeat the same for the rest of the pieces.</div>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1Virginia, USA37.4315734 -78.65689420000001135.9689469 -82.911384200000015 38.8941999 -74.4024042tag:blogger.com,1999:blog-655672931668859747.post-11112198737342249912011-04-27T08:22:00.000-04:002012-08-11T17:15:17.902-04:00Besan and Coconut Barfi<br />
This is also called the 7-cup barfi. Barfi is an Indian fudge that is commonly made to celebrate festivals and other wonderful events in our lives. There are so many kind of barfis. This is a very easy to make barfi, it uses a few ingredients and does not take too much time either..<br />
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I learnt to make this barfi on my very recent trip to Arizona. We had a family reunion there and spent most of our waking moments, laughing, talking and sharing recipes. My sis-in-law's friend made these barfis for us. They were so delicious that I had to get the recipe. She was very gracious in sharing it with us. This barfi tastes a little like Mysore Pak. Try it and see, you will be hooked too.<br />
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<strong>Ingredients</strong></div>
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1 cup bengal gram dal powder / besan<br />
1 cup clarified butter / ghee<br />
1 cup unsweeted dessicated coconut<br />
3 cups granulated sugar<br />
1 cup milk ( can use 2% or whole milk )<br />
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<strong>Method</strong><br />
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<li>In a medium saucepan ( use non-stick if possible ) heat the ghee. when it is hot add the besan and roast it over low medium heat till it turns slightly pink, or is fully roasted ( where you can smell the besan )</li>
<li>Next goes in the sugar. Mix them well together till the sugar and besan becomes one. Make sure the heat is low to medium low. Add the milk and let the besan absorb it fully. Then add the coconut and keep stirring intermittently till the mixture stops sticking to the side of the pan and turns around with the spoon. Mind you, it will not lump up into a dough consistency. It will still be in liquid form, but when you stir it it will slightly turn along with the spoon and you get a good look at the bottom of the pan.</li>
<li>Once that happens, pour the contents of that saucepan on a greased thali ( thali is a steel plate with a half inch edge to it, if you do not own such a plate, grease a 10 inch cake pan ). The besan mixture will spread out, make sure there is no air bubbles. The mixture will look too runny and will make you wonder if this will ever form a barfi. Do not worry, once cooled it will set nicely. When cooled, cut it into nice squares or diamond shaped barfis.</li>
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<ul></ul>Renukahttp://www.blogger.com/profile/01639214124295060650noreply@blogger.com1