tag:blogger.com,1999:blog-29529637314662907712024-03-14T07:55:36.823+05:30fanatic foodieAn experiment to satisfy my taste bud.Unknownnoreply@blogger.comBlogger149125tag:blogger.com,1999:blog-2952963731466290771.post-19816872066312373552014-09-22T16:50:00.003+05:302014-09-22T16:50:38.569+05:30Steamed vegetarian Momos<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi Readers,</div>
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I tried steamed Momos for the first time. It turned out delicious.Whenever I go out to dine in any Chinese restaurant, this is one my favorite dish to have for sure. I tried this out of curiosity and believe me its super easy and takes very less time to prepare.This makes a interesting yet healthy snack option with evening tea. </div>
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<a href="http://2.bp.blogspot.com/-Fr94fD9dE8I/UlAfNY2dYuI/AAAAAAAAB1Y/Nazk8NetpLw/s1600/IMG_2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Fr94fD9dE8I/UlAfNY2dYuI/AAAAAAAAB1Y/Nazk8NetpLw/s320/IMG_2047.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients</i></b></div>
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Refined flour (maida) 1 cup</div>
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Oil 2 tablespoons</div>
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Spring onions finely chopped2</div>
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Ginger finely chopped 1 inch piece</div>
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Green chilli finely chopped1</div>
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Fresh button mushrooms finely chopped4-5(optional)</div>
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French beans finely chopped10</div>
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Carrot finely chopped1 medium</div>
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Spring onion greens chopped1 stalk</div>
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Bean sprouts 1/4 cup</div>
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Salt to taste</div>
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Black peppercorns crushed8-10</div>
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Light soy sauce 1/2 tablespoon</div>
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Cornflour/ corn starch 1 tablespoon</div>
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Sesame oil (til oil) 1 teaspoon</div>
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<a href="http://3.bp.blogspot.com/-1bYwPB_A_38/UlAfhgFI-4I/AAAAAAAAB1g/ae3zwWEyiu4/s1600/IMG_2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1bYwPB_A_38/UlAfhgFI-4I/AAAAAAAAB1g/ae3zwWEyiu4/s320/IMG_2048.JPG" height="240" width="320" /></a></div>
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<b><i>Method</i></b><br />
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Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.Uncover the pan, take the basket out and open it. Serve the momos hot.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-69602218913061302202014-09-03T20:06:00.000+05:302014-09-03T20:06:00.797+05:30Dhingri Dolma<div dir="ltr" style="text-align: left;" trbidi="on">
Hi,<br />
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When I first read this name Dhingri at a restaurant, I was confused as to whether this means Mushroom or Kunduri(Ivy Gourd). I did confirm before ordering this dish that its actually Mushroom. Then while searching this unusual name, I got an interesting Awadhi recipe, that used both Paneer and Mushroom. Awadhi cuisine developed during the reign of Mughul ruler's in Lucknow.<br />
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Now, this dish Dhingri Dolma, is basically Mushroom prepared in Paneer based gravy. Now, lets get to the recipe.<br />
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<a href="http://2.bp.blogspot.com/-JEUyIBc1F9A/VAceWw_-16I/AAAAAAAACoo/e5ADpC_C0Js/s1600/IMG_2729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JEUyIBc1F9A/VAceWw_-16I/AAAAAAAACoo/e5ADpC_C0Js/s1600/IMG_2729.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients:- </i></b><br />
200 gms of button mushrooms<br />
175 gms paneer (cottage cheese)<br />
½ tsp shahjeera (black cumin seeds/caraway seeds)<br />
1 onion<br />
1 tomato<br />
½ inch ginger (adrak)<br />
1 or 2 tsp ginger garlic paste (adrak lahsun ka paste)<br />
½ tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)<br />
¼ tsp red chili powder (lal mirch powder)<br />
¼ tsp garam masala powder<br />
¼ cup coriander leaves/cilantro leaves<br />
2 tbsp ghee or oil<br />
salt<br />
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<a href="http://4.bp.blogspot.com/-T474N40g4tY/VAcmepN1VRI/AAAAAAAACo0/27kozy09rhg/s1600/IMG_2727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T474N40g4tY/VAcmepN1VRI/AAAAAAAACo0/27kozy09rhg/s1600/IMG_2727.JPG" height="240" width="320" /></a></div>
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<i><b>Method:-</b></i><br />
Wash the mushrooms and slice them.<br />
Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.<br />
Grate the paneer coarsely.<br />
Crush both ginger and garlic freshly in a mortar pestle to make the paste.<br />
Chop the coriander and julienne the ginger.<br />
Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.<br />
Add onions.<br />
Saute the onions until light brown.<br />
Add the ginger garlic paste and saute till the raw smell of the paste disappears.<br />
Add mushrooms and stir. Saute for 2 minutes.<br />
Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.<br />
Now add the paneer. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.<br />
Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.<br />
Towards the end sprinkle garam masala and stir.<br />
Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.<br />
Serve Dhingri Dolma hot or warm with phulkas. This Dhingri Dolma recipe even goes well with breads.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-83955441136309325882014-08-10T20:21:00.002+05:302014-08-10T20:21:50.104+05:30Cholar Dal<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Friends,<br />
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Last week I tried one Bengali Dal recipe. This one is very similar to the Dal Prasad or Abhada that is offered to Lord Jagannath at Puri Jagannath Temple. Slightly sweet and the aroma and flavorful dish is apt for religious ceremonies. Here goes the recipe,<br />
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<a href="http://3.bp.blogspot.com/-USV4DSUUoe0/U95BrvBFAAI/AAAAAAAACi0/3TstNbXbUqU/s1600/cholar+dal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-USV4DSUUoe0/U95BrvBFAAI/AAAAAAAACi0/3TstNbXbUqU/s1600/cholar+dal.jpg" height="240" width="320" /></a></div>
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<b><i>Ingredients:- </i></b></div>
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Split Bengal gram (chana dal) 1 cup</div>
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Ghee 3 tablespoons</div>
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Coconut 1/4 inch pieces</div>
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Turmeric powder 1/2 teaspoon</div>
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Salt to taste</div>
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Sugar 1 teaspoon</div>
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Cloves 3</div>
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Cinnamon 1 inch stick</div>
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Black cardamom 1</div>
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Cumin seeds 1/2 teaspoon</div>
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Bay leaves 2</div>
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Whole dry red chillies 2</div>
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Ginger paste 1 teaspoon</div>
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Raisins 1 teaspoon</div>
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Roasted Cumin and red chilli powder 1/2 teaspoon</div>
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<b><i>Method :-</i></b></div>
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Wash and soak the dal for an hour. Drain and pressure-cook with three cups of water till just done. Heat two tablespoons of ghee in a pan and fry coconut pieces till golden. Drain and set aside. Add turmeric powder, salt and sugar to the dal and simmer on low heat till most of its water gets absorbed and it becomes thick.Heat the remaining ghee in another pan. Add cloves, cinnamon, black cardamom, cumin seeds, bay leaves, whole dry red chillies and sauté for two minutes. Add roasted cumin and red chilli powder . Then pour this seasoning into the simmering dal. Add ginger paste, fried coconut pieces and raisins and simmer for five more minutes. Serve hot with luchi's or puri's.</div>
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<a href="http://4.bp.blogspot.com/-V1INlRLYyxE/U95B-Mv3qrI/AAAAAAAACi8/zEg8APGu6Ws/s1600/IMG_2682-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V1INlRLYyxE/U95B-Mv3qrI/AAAAAAAACi8/zEg8APGu6Ws/s1600/IMG_2682-001.JPG" height="240" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-69356486393296023132014-08-10T19:20:00.000+05:302014-08-10T19:20:08.787+05:30Mushroom Vindaloo<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi All,</div>
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I had tried this recipe some time back, but didnt get time to update at that time. Vindaloo masala is a typical Goan Masala. It has a very nice aroma. When i made it, my whole house was filled with this aroma. The aroma will instantly make your mouth watering. Try this once.Its easy, just needs to remember the spices for vindaloo masala paste.</div>
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<a href="http://1.bp.blogspot.com/-FeO9_UGag4k/U95E0sY6uNI/AAAAAAAACjI/Df5wbMYxDQM/s1600/mushroom+vindaloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FeO9_UGag4k/U95E0sY6uNI/AAAAAAAACjI/Df5wbMYxDQM/s1600/mushroom+vindaloo.jpg" height="240" width="320" /></a></div>
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<b><i>Ingredients:-</i></b></div>
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250 gms mushrooms (khumbh)</div>
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1 potato diced</div>
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2 sliced onions</div>
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a few curry leaves (kadi patta)</div>
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4 to 5 garlic (lehsun) cloves</div>
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8 to 10 whole dry kashmiri red chillies</div>
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10 peppercorns (kalimirch)</div>
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1 tsp cumin seeds (jeera)</div>
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2 cardamoms</div>
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1/4 cup vinegar</div>
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1/2 tsp turmeric powder (haldi)</div>
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salt to taste</div>
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3 tbsp oil</div>
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1 tsp chopped coriander (dhania)</div>
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<b><i>Method:-</i></b></div>
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<b><i>Vindaloo masala :-</i></b> Grind the peppercorns, dry red chillies, cardamoms, garlic and cummin seeds with the vinegar into a fine paste. Keep aside.</div>
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Heat oil in a pan and saute the onions and curry leaves till light brown. Stir fry potato and mushroom one at a time till golden brown. Keep aside. Now add the ground paste and turmeric powder and saute till it leaves the sides of the pan. Add the mushroom, salt and 1 cup water and cook, covered till the moisture is reduced and done. Serve, garnished with coriander.</div>
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<a href="http://3.bp.blogspot.com/-77PRcc0A4g8/U95Fvxx3jPI/AAAAAAAACjQ/Xi5u1ezTmrw/s1600/mushroom+vindaloo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-77PRcc0A4g8/U95Fvxx3jPI/AAAAAAAACjQ/Xi5u1ezTmrw/s1600/mushroom+vindaloo1.jpg" height="320" width="240" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-10656096571344800632014-08-10T19:10:00.000+05:302014-08-10T19:10:36.639+05:30Hummus recipe<div dir="ltr" style="text-align: left;" trbidi="on">
Hi All,<br />
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I tried Hummus dip recipe this week. I used lot of cilantro to make the paste, so the paste turned green in colour. Its easy and you can try without adding cilantro.<br />
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<a href="http://2.bp.blogspot.com/-GB6OIDOxFGI/U-dxveaydcI/AAAAAAAACko/6EFPVq3kNso/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GB6OIDOxFGI/U-dxveaydcI/AAAAAAAACko/6EFPVq3kNso/s1600/IMG_2698.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredient</i></b> :-</div>
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1 cup chickpea boiled</div>
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2 to 3 cloves of garlic</div>
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salt to taste</div>
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paprika 1/2 tbsp</div>
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roasted cumin powder 1/2 tbsp</div>
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extra virgin olive oil 2 tbsp</div>
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lemon juice 1/2 tbsp</div>
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cilantro (optional)</div>
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Tahini paste (optional)</div>
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<b><i>Tahini paste :- </i></b></div>
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Roast 1/2 cup sesame seeds, when it starts to turn brown remove from flame and make a paste with extra virgin olive oil.</div>
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<b><i>Method :- </i></b></div>
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In a food processor, take the boiled chickpeas, add garlic, salt, cumin powder, paprika, olive oil and I have added cilantro(optional). Grind the mixture with little water, olive oil . Now add lemon juice and more olive oil and serve as a dip.</div>
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<a href="http://2.bp.blogspot.com/-pLwsjjlDAvI/U-dyUIcWiHI/AAAAAAAACkw/OU4dxLUvAss/s1600/IMG_2705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pLwsjjlDAvI/U-dyUIcWiHI/AAAAAAAACkw/OU4dxLUvAss/s1600/IMG_2705.JPG" height="240" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-79544324277139955592014-03-04T10:44:00.001+05:302014-03-04T10:44:59.517+05:30Makkai Di Roti<div dir="ltr" style="text-align: left;" trbidi="on">
Makkai Di Roti is a authentic Punjabi dish. It is quiet famous as a combination of Makkai di Roti and Sarso da saag. Well, getting Sarso Saag(mustard green leafs) in Hyderabad is bit difficult. But, yes getting Makkai ka aatta is bit easy. The first time, I had the wonderful combination of Punjabi cuisine is a popular Punjabi Restaurant in Bangalore. This weekend I tried making Makkai di Roti. Having different varieties of roti's & paratha's is something that my husband appreciates and I love experimenting for him. I had served this with corn and panneer gravy. Do give it a try.<br />
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<a href="http://1.bp.blogspot.com/-vudhyKdYwG4/UxVgINu0vLI/AAAAAAAACdo/9bciRVv9eCI/s1600/IMG_2397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vudhyKdYwG4/UxVgINu0vLI/AAAAAAAACdo/9bciRVv9eCI/s1600/IMG_2397.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients:-</i></b><br />
•Cornmeal (makki ka atta)<span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 cups<br />
•Whole wheat flour (atta) optional<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup<br />
•Salt<span class="Apple-tab-span" style="white-space: pre;"> </span> to taste<br />
•Unsalted butter<span class="Apple-tab-span" style="white-space: pre;"> </span> as required<br />
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<a href="http://2.bp.blogspot.com/-X46wOiWUWks/UxVgepUlB5I/AAAAAAAACdw/_v-WYg11qlk/s1600/IMG_2396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-X46wOiWUWks/UxVgepUlB5I/AAAAAAAACdw/_v-WYg11qlk/s1600/IMG_2396.JPG" height="240" width="320" /></a></div>
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<b><i>Method:- </i></b><br />
Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.<br />
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<a href="http://1.bp.blogspot.com/-FJZYfEs5xFU/UxVhOnbV5TI/AAAAAAAACd8/7SDizkGDSuM/s1600/IMG_2398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FJZYfEs5xFU/UxVhOnbV5TI/AAAAAAAACd8/7SDizkGDSuM/s1600/IMG_2398.JPG" height="240" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-33504536233323413462014-02-05T19:17:00.001+05:302014-02-05T19:17:43.747+05:30How to make chaat Masala at home?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;"><b><i>How to make chaat masala at home?</i></b></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">Dry roast 4 tablespoons coriander seeds, 2 teaspoons cumin seeds and 1 teaspoon carom seeds (ajwain) separately. Cool and powder them with 2-3 dry red chillies, 3 tablespoons black salt and ½ teaspoon citric acid. Mix in 1 teaspoon dry mango powder (amchur), 1 tablespoon salt and 1 teaspoon white/black pepper powder. Store in an air-tight container.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">Easy one right... try once.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-12346500522060033192014-01-28T16:34:00.003+05:302014-01-28T16:34:24.385+05:30Roti upma<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Friends,<br />
<br />
This is another recipe that I try couple of months back, but could not post earlier. Its an innovative idea with left over chapati's. For Indian's its either rice or roti that is eaten as a main portion a night. Mostly, people of south have rice for dinner and people of north have roti's. Not just dinner but roti is a most for people of north in lunch as well. But, we people of Odisha, where do we lay? No idea, for most of the urban population of Odisha, it is rice in lunch and roti for dinner. This holds good for some of the rural population as well. So, we are a mixture right. We have breakfast as Chakuli Pitha, Chitau Pitha (similar to Dosa of south), however our curries resemble mostly north. But, yes our facial and figure resemble Bengali's and our tradition is almost similar to Bengali. I got distracted from the original topic a bit,lets now go back to main topic.<br />
For people who prefer chapati or roti, it is common to have left over's. So, what do you do with these. Just warm them and have with curries, milk or chai or have you come up with something innovative.<br />
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<a href="http://4.bp.blogspot.com/-aNFrYgBPQV0/UqFgqdvaifI/AAAAAAAACRk/lmHis1-QnqM/s1600/IMG_2310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aNFrYgBPQV0/UqFgqdvaifI/AAAAAAAACRk/lmHis1-QnqM/s320/IMG_2310.JPG" height="240" width="320" /></a></div>
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I am sure, you must have tried something or the other at times. Here, is one such recipe that I prepared after being inspired by other foodie blogger's. Its a normal stir fry recipe with less oil and spices.Try it once, it is a makeover of the dull left over roti's.</div>
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<a href="http://4.bp.blogspot.com/-7-kFP-Pulvc/UqFjzB1Bb_I/AAAAAAAACRw/Viao650g_JU/s1600/IMG_2311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7-kFP-Pulvc/UqFjzB1Bb_I/AAAAAAAACRw/Viao650g_JU/s320/IMG_2311.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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3 to 4 left over chapati's torn into small pieces.</div>
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1 green capsicum chopped</div>
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1 red pepper bell chopped</div>
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1 yellow pepper bell chopped</div>
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1 Onion chopped</div>
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1 green chili chopped</div>
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1/2 tbsp black pepper powder</div>
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salt as per taste</div>
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olive or canola oil 1 tbsp</div>
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1 tbsp lemon juice</div>
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<a href="http://2.bp.blogspot.com/-Jqg08SGWq-k/UqFkBotJY7I/AAAAAAAACR4/f-fW38dTPIc/s1600/IMG_2309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Jqg08SGWq-k/UqFkBotJY7I/AAAAAAAACR4/f-fW38dTPIc/s320/IMG_2309.JPG" height="240" width="320" /></a></div>
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<b><i>Method:- </i></b></div>
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Heat a pan. Add oil, when oil is hot add onions, stir fry till it turns pink. Add chopped vegetables and stir fry for 3 mins. Add roti peices. Mix in salt and pepper powder. And fry for another 2 mins. Now turn off the flame, add lemon juice and serve hot.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-27233905014148761122014-01-20T19:47:00.000+05:302014-01-20T19:47:26.419+05:30Chili Gobi<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi Readers,</div>
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In Winter's when Cauliflower and Gobi is readily available in Indian market, and we like hot fried foods in chilly weather, this is a dish that would be liked by people of all ages, especially children as they like Chinese recipes more.Here is a recipe for you.</div>
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<a href="http://1.bp.blogspot.com/-gQSUVbPV9Lo/UteCZ5NRcoI/AAAAAAAACZE/QtW4_O1OaGo/s1600/IMG_2362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gQSUVbPV9Lo/UteCZ5NRcoI/AAAAAAAACZE/QtW4_O1OaGo/s1600/IMG_2362.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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250 gms fresh Gobi or Cauliflower florets half boiled</div>
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2 medium Capsicum or colored Bell peppers</div>
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1 large Onion</div>
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<b><i>for the batter:</i></b></div>
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1/4 cup All purpose flour</div>
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2 tbsp. Corn flour</div>
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1/4 cup Water, approx</div>
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1/4 tsp Pepper powder</div>
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1 tsp Ginger-Garlic paste, optional</div>
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Salt to taste</div>
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2 tbsp All purpose flour, to dust</div>
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Oil, to deep fry</div>
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<b><i>Other ingredients:</i></b></div>
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4-5 Garlic cloves, finely chopped</div>
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3/4" Ginger, finely chopped</div>
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2-3 Green(or red) chillies, finely chopped</div>
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1 tsp Celery(or thick Coriander stems), finely chopped</div>
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1 tbsp Vinegar</div>
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1 tbsp Soya sauce</div>
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2-3 tbsp Tomato Ketchup</div>
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1 tbsp Red Chili Sauce or 1-2 tsp Red Chili paste</div>
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1/4 tsp freshly ground Pepper</div>
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Salt to taste</div>
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2-3 tbsp Oil</div>
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<a href="http://4.bp.blogspot.com/-voJ2G32dvWQ/UteFijZIZ7I/AAAAAAAACZQ/ruBzS52Lr5Q/s1600/IMG_2358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-voJ2G32dvWQ/UteFijZIZ7I/AAAAAAAACZQ/ruBzS52Lr5Q/s1600/IMG_2358.JPG" height="240" width="320" /></a></div>
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<b><i>Method:</i></b></div>
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Remove the stem and seeds and the white internal layer of capsicum (or bell peppers) and cut into 1" cubes and keep aside.</div>
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Cut a large onion into large 1" cubes and separate into layers.</div>
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Cut Cauliflower into medium size. Boil it till it's half done & keep it aside. </div>
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Take a bowl and add corn flour,all purpose four, ginger-garlic paste(if adding),pepper powder and salt and add 1/4 cup of water and mix it nicely to form a thick coating batter, beat the batter nicely with out any lumps. Do not make this batter thin as it will not hold the coating. So add the water in stages to get a thick coating consistency. And 1/2 tbsp soya sauce to it.</div>
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Heat oil in a deep curved pan for deep frying</div>
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Dip the Cauliflower in the maida batter and deep fry until they turn light golden brown in color. </div>
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Heat oil in a deep wok and add finely chopped ginger, garlic,celery and green chillies and fry until light brown in color.</div>
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Add diced capsicum(or bell pepper) pieces and fry on high flame for 1-2 mins until the capsicum pieces slightly wilt. Add diced and separated onions and fry on high fame for a minute. Do not let them fry for long and loose the crunchiness of vegetables.</div>
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Reduce the flame or remove the wok from heat and add vinegar, soya sauce, tomato ketchup, red chili sauce(or paste), salt and pepper. Remember that all the sauces contain some salt, so do not add more salt. Return to heat and mix all the sauces nicely on low flame for a minute.</div>
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Add the fried Cauliflower pieces and increase the flame and stir fry for 1-2 minutes until they become piping hot.</div>
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Serve it hot. </div>
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<a href="http://4.bp.blogspot.com/-U3oane39-3Q/UteHKkk62aI/AAAAAAAACZc/QHieFPy89pg/s1600/IMG_2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U3oane39-3Q/UteHKkk62aI/AAAAAAAACZc/QHieFPy89pg/s1600/IMG_2360.JPG" height="240" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-40379890836950606432014-01-16T15:02:00.002+05:302014-01-16T15:46:25.283+05:30Bajra roti(pearl millet roti)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Hi Readers,</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bajra or pearl millet has high nutritious value and has many benefits.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Bajra is high in proteins with a good amount of amino acids</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">It is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">It is a moderate source of vitamin B1, which is required for a healthy nervous system.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">It is specially effective for bleeding piles, epilepsy, insomnia, impotency, high blood pressure, diabetes and tuberculosis.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">It is easily digestible and has the lowest probability of causing allergic reactions.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Bajra, being gluten free, is a very good food choice for those suffering from celiac disease who cannot tolerate gluten.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">It is highly effective and recommended for cases of severe constipation and stomach ulcers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">The presence of phytic acid and niacin in bajra helps in lowering the cholesterol.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Being rich in fiber content , bajra is good for diabetics, keeping the glucose levels normal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Bajra Roti is common food of Rajasthan and Gujurat. And after knowing the many good qualities of this grain I am trying to accommodate this to my normal diet.</span></div>
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<a href="http://4.bp.blogspot.com/-NxmQYaM_HwU/UtdzDwDE2CI/AAAAAAAACYU/odpYTiuNY0E/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-NxmQYaM_HwU/UtdzDwDE2CI/AAAAAAAACYU/odpYTiuNY0E/s1600/IMG_2371.JPG" height="240" width="320" /></span></a></div>
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<b><i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients :- </span></i></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Bajra flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">oil or ghee </span></div>
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<a href="http://4.bp.blogspot.com/-RqDVUoAqO6o/Utd2YR73uFI/AAAAAAAACYk/o3ywTtkwQWI/s1600/IMG_2373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-RqDVUoAqO6o/Utd2YR73uFI/AAAAAAAACYk/o3ywTtkwQWI/s1600/IMG_2373.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Method :- </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bajra unlike Jowar has a bitter taste, so it needs special care while making roti's. The flour is not kneaded into batter at once, but the ladies knead flour for one Roti at a time and immediately make roti's. It tends to become bitter if you allow it to stay for a longer time. So, while kneading, take the flour in a large plate or flat bottomed bowl. Add little water in one side. Mix flour and knead to a small dough. Immediately give it a roti shape using hand. Or u might use the roller to make it into that shape but this dough is not sticky enough and tends to break so take special care. Heat a tawa and bake this bread it takes longer time as the roti's would be thicker than normal chapati. When brown spots appear on each sides, add oil or ghee spread all over and serve hot. This goes well with raw onion,green chili , garlic chutney and traditional baigan bharta or any traditional curry. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have added chopped onions, green chili to the batter before making roti's. This tends to weeken the bitter taste a little. I have served it with bottle gourd or lauki ki labji. </span></div>
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<a href="http://1.bp.blogspot.com/-wgTePVL_mrQ/Utd8HU7WzCI/AAAAAAAACY0/HDlhDAYWvkU/s1600/IMG_2375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-wgTePVL_mrQ/Utd8HU7WzCI/AAAAAAAACY0/HDlhDAYWvkU/s1600/IMG_2375.JPG" height="240" width="320" /></span></a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2952963731466290771.post-82962001816204097322014-01-08T21:58:00.001+05:302014-01-08T21:58:04.776+05:30Gobi Chana Masala<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This recipe is a special one for me. It was prepared by my granny. After, long time I tried her dish. This one uses Gobi, aloo and Chana dal to make the curry. I do not know whether to call this a curry or a dal fry.<br />
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Lets now have a look at the recipe.<br />
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<a href="http://2.bp.blogspot.com/-U7FzfEnwrI8/Us14J1EcOhI/AAAAAAAACW8/9OtgkrL4an8/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-U7FzfEnwrI8/Us14J1EcOhI/AAAAAAAACW8/9OtgkrL4an8/s1600/IMG_2366.JPG" height="240" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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1 cup chana dal soaked for 1 hr</div>
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10 to 15 florets of cauliflower into medium size pieces</div>
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1 medium sized potato cut into cubes</div>
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1 large onion chopped into thin slices</div>
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2 medium tomatoes chopped</div>
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1 inch ginger chopped </div>
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4 flakes garlic chopped</div>
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few coriander leaves</div>
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1 tbsp cumin seeds </div>
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salt to taste</div>
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1/2 tbsp turmeric powder</div>
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2 tbsp oil</div>
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1 green chili chopped</div>
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1/2 tbsp garam masala</div>
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<a href="http://1.bp.blogspot.com/-ZKFVmAVXCs4/Us16sO3IFJI/AAAAAAAACXQ/tayhBD2u4Nc/s1600/IMG_2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZKFVmAVXCs4/Us16sO3IFJI/AAAAAAAACXQ/tayhBD2u4Nc/s1600/IMG_2365.JPG" height="240" width="320" /></a></div>
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<b><i>Powdered masala - </i></b></div>
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1/2 tbsp saha jeera</div>
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3 to 4 cloves</div>
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2 small cardamom</div>
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1/2 stick cinnamon</div>
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<a href="http://3.bp.blogspot.com/-3J97JrRaoIo/Us1589SZB0I/AAAAAAAACXI/lQjRw9WcHKU/s1600/IMG_2363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3J97JrRaoIo/Us1589SZB0I/AAAAAAAACXI/lQjRw9WcHKU/s1600/IMG_2363.JPG" height="240" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Pressure cook chana dal for two whistles . Add salt and turmeric to it before pressure cooking. Leave it aside. Dal should keep its shape intact. Heat a pan, add one tbsp oil and add potato and cauliflower. Add turmeric powder and salt as per taste and cook till cauliflower is half cooked. Keep aside and heat the pan. Add oil, when oil is hot add cumin seeds, when it starts to splutter add green chili, onion. When Onions turn pink, add chopped ginger and garlic. Cook till the raw smell is gone. Add chopped tomato, salt, turmeric powder and cook till oil starts to separate. Add in the cauliflower and potato. Add the cooked dal and water if needed. Add in powdered masala and 1/2 tbsp garam masala. Cook till cauliflower is done. Serve hot with steamed rice or hot chapati.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-31405361788418192552013-12-26T14:36:00.000+05:302013-12-26T14:36:33.081+05:30Arhar Palak ki dal<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This is my other recipe on Christmas eve. Dal palak is a common recipe in my house hold. I usually make Dal palak by pressure cooking Dal and palak and adding a tampering of Cumin and garlic to it. However, this time, I have made the same following a Nita Mehta recipe of it. It is a nice detailed variations with spices, flavor and aroma to the simple Dal palak recipe.<br />
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Nice recipe for occasions, I would not make it every day as it uses lots of ghee.<br />
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<a href="http://4.bp.blogspot.com/-Lf3OPx93OH4/UrsdW1q4h0I/AAAAAAAACUM/Uh3m7dMxcAg/s1600/IMG_2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Lf3OPx93OH4/UrsdW1q4h0I/AAAAAAAACUM/Uh3m7dMxcAg/s320/IMG_2344.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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1 cup Arhar or Toor Dal</div>
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3 bunches of Spinach washed and chopped</div>
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3 cups water</div>
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salt to taste</div>
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1 tbsp turmeric power</div>
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1/2 tea spoon finely chopped ginger</div>
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1/2 tea spoon finely chopped garlic</div>
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1 green chili chopped</div>
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<b><i>Tampering :- </i></b></div>
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1 medium tomato chopped</div>
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1 medium onion chopped</div>
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3 tbsp ghee</div>
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1 tbsp cumin seeds</div>
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1/2 tbsp red chili powder</div>
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1/2 tbsp garam masala</div>
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1/2 tbsp coriander powder</div>
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1/2 tbsp amchur powder</div>
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<a href="http://3.bp.blogspot.com/-c-ICQQRxJfk/UrsdyvjGXII/AAAAAAAACUU/EfMu4-My8A4/s1600/IMG_2347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c-ICQQRxJfk/UrsdyvjGXII/AAAAAAAACUU/EfMu4-My8A4/s320/IMG_2347.JPG" width="320" /></a></div>
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<b><i>Method:- </i></b></div>
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In a pressure cooker add Toor dal, chopped spinach and water. Add turmeric powder, salt, chopped ginger, garlic and green chili. Pressure cook in medium flame till 1 whistle. Now, reduce flame and cook in simmer for another 6 to 7 mins. Keep aside. Take a tampering vessel. Heat it, add ghee.When ghee is sufficiently hot, add cumin seeds, Onion. When onion is fried add tomato, garam masala, coriander powder, amchur powder and red chili powder. When tomato is done, add the tampering mixture to Dal. Serve hot with steamed rice. </div>
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<a href="http://3.bp.blogspot.com/-ZRl9Ys0ei3I/UrseKS11fdI/AAAAAAAACUc/hml2q4dhEPs/s1600/IMG_2346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZRl9Ys0ei3I/UrseKS11fdI/AAAAAAAACUc/hml2q4dhEPs/s320/IMG_2346.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2952963731466290771.post-51886764750146730052013-12-26T14:19:00.001+05:302013-12-26T14:22:11.242+05:30Subz Hyderabadi<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
I am back again with another Indian recipe. This is a mix vegetable curry cooked in curd based gravy and sprinkled with a spice mixture that gives its authentic aroma. I tried this recipe for the first time on Christmas eve. Well, my husband(one who tastes everything that I make and is best critic for me) liked it very much. Winter is best season for this curry as all ingredients are available fresh in this season.<br />
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Lets now have a look at the recipe.<br />
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<a href="http://4.bp.blogspot.com/-ZdOm3SJ1acs/Ursb25DpbpI/AAAAAAAACT0/qnAhznQ9Xnw/s1600/IMG_2345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ZdOm3SJ1acs/Ursb25DpbpI/AAAAAAAACT0/qnAhznQ9Xnw/s320/IMG_2345.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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Carrots - 2 medium size- chopped roughly</div>
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10 -15 french beans - Chopped </div>
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1 medium long brinjal or eggplant - slit in middle and then cut into 1/2 inch size</div>
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1 medium size potato - cubed</div>
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1 cup green peas</div>
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10 -15 florets of cauliflower</div>
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<b><i>Gravy :- </i></b></div>
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3 medium onions finely chopped</div>
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1 tbsp ginger paste</div>
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1 tbsp garlic paste</div>
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1 cup Curd whisked</div>
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1 tbsp turmeric powder</div>
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1/2 tbsp red chili powder</div>
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2 dry red chili </div>
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2 bay leafs</div>
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Oil for frying</div>
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salt to taste</div>
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<b><i>Powdered Ingredient :- </i></b></div>
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2 Cardamom or Chhoti elaichi</div>
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3 to 4 clove or Laung</div>
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1 inch Cinnamon or Dalchini</div>
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1 tbsp Saha Jeera or Big Cumin seeds</div>
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<a href="http://4.bp.blogspot.com/-3NKnq8LhJzM/UrscTXPbQkI/AAAAAAAACT8/auBnePWpJWQ/s1600/IMG_2342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3NKnq8LhJzM/UrscTXPbQkI/AAAAAAAACT8/auBnePWpJWQ/s320/IMG_2342.JPG" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Heat Oil in a pan. Fry all the vegetables( potatoes at a time, similarly other vegetables one by one) except peas and keep aside. Boil peas and keep aside. Now in a pan take 1 tbsp oil. Add bay leaf & dry red chili, when it starts to change colour, add Onions and fry till it turns pink. Add ginger and garlic paste and cook for 2 to 3 mins. Add turmeric powder, red chili powder and mix it well, sprinkle little water if it sticks to bottom. Make a paste. Add fried vegetables, 1 cup whisked curd and cook over medium low flame. Add water if required. Add salt and cook till all vegetables are done. Sprinkle powdered spices and serve hot with Chapati, nan or steamed rice.</div>
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<a href="http://1.bp.blogspot.com/-GicUiuiXf8E/Ursc3l9g72I/AAAAAAAACUE/PVOUxm7uEGU/s1600/IMG_2343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-GicUiuiXf8E/Ursc3l9g72I/AAAAAAAACUE/PVOUxm7uEGU/s320/IMG_2343.JPG" width="320" /></a></div>
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Note :- In above recipe I have added about 50 gm of Paneer cubes. The authentic recipe do not have paneers,however, adding paneer do not make in changes to the aroma and flavor of recipe. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-30352346216488089942013-12-10T19:08:00.000+05:302013-12-10T19:08:55.132+05:30Stuffed Bitter Gourd or Karela<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
Despite the bitter taste of Bitter Gourd or Karela, it is usually a favorite vegetable for most Indian's. I like the Karela crispy fries made along with potatoes. Though, stuffed Karela is not my favorite, it is one of the favorite dish of my husband. So, yes Karela or bitter gourd finds a place in my kitchen quiet often.<br />
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<a href="http://1.bp.blogspot.com/-9cC7ic1O5Gc/UqFfzkAuUBI/AAAAAAAACRU/rbfNAZqwlzk/s1600/IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9cC7ic1O5Gc/UqFfzkAuUBI/AAAAAAAACRU/rbfNAZqwlzk/s320/IMG_2315.JPG" width="320" /></a></div>
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I am not providing you the ingredients for this recipe below, because I am going to provide few different types of stuffing. The common & major ingredient is whole Karela or bitter gourd. For the stuffing, depending upon the number and size of Bitter gourd, please adjust the quantity of ingredients. So, here goes the recipe for you.<br />
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Halve whole karelas lengthwise in the middle. Wash and boil in water, adding salt and haldi. Discard the excess water.<br />
When a little cool, scoop out the middle seedy portion from the boiled karela pieces to make space for the stuffing.<br />
Fill the stuffings* into each half of boiled karela. Heat a little oil on a flat non-stick frying pan and fry the stuffed karelas on low fire - first on karela side and then on stuffing side. Press lightly on each stuffed karela while frying the stuffing side to flatten it as much as possible. Fry till nicely brown. Serve as side dish with rice.<br />
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<a href="http://1.bp.blogspot.com/-ko4qOAW6n6c/UqFgHqdaCGI/AAAAAAAACRc/8Dk2vz4O01w/s1600/IMG_2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ko4qOAW6n6c/UqFgHqdaCGI/AAAAAAAACRc/8Dk2vz4O01w/s320/IMG_2316.JPG" width="320" /></a></div>
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<b><i>*Variations of Stuffing :</i></b><br />
1 : Heat mustard oil – add finely chopped onion. Fry a bit and add mashed boiled potato, salt, red chilli powder. Fry well on sim stirring the mash till it leaves a nice fried aroma and turns brownish.<br />
2 : Heat oil. Add mashed potato, salt, red chilli powder. Fry a little. Add a bit of mustard-garlic-haldi paste and fry well.<br />
3. Mix together besan, chopped onion, chopped green chilli, salt to taste and a few drops of mustard oil and use this as stuffing.<br />
Variation : Boil Karelas whole, adding salt and haldi. Take out, cool and make half slit on the body of each boiled karela – in the middle portion on one side. Scoop out the seedy interior and stuff with any of the above three stuffings.<br />
4:Heat oil. Saute onion, green chilli, garlic – all finely chopped. Fry a little. Add crushed badi . Mix well and fry. Use this as stuffing inside the whole karela.<br />
5: Heat mustard oil, add mustard and garlic paste,add hali, salt and red chili powder. Cook till water is removed, take care not to over cook, mustard paste turns bitter if over cooked. Fill in the stuffing and fry the Bitter gourd again over medium flame.<br />
Dust the stuffed whole karelas with a sprinkle of rice flour/cornflour and fry on pan nicely, rolling all over. Or deep fry.<br />
Stuffed Karelas are great accompaniments with plain rice.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-28001715529481013702013-12-09T15:52:00.001+05:302013-12-09T15:52:25.096+05:30Achaari Bhindi<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
Here is another dish made from Bhindi. This is a good one, is easy to make and has a distinct flavor of Achaar. Therefore, it is called Achaari Bhindi. Some people, do add in tamarind or achaar to get this flavor, but here I have added Kalanji, Fennel and Amchur powder that gives a Achaar like taste. It has more tomato content to give that tingling sour taste.<br />
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<a href="http://3.bp.blogspot.com/-G84Q5H47784/UqSk9jTTgbI/AAAAAAAACSM/3G7FvDYzPHo/s1600/IMG_2328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-G84Q5H47784/UqSk9jTTgbI/AAAAAAAACSM/3G7FvDYzPHo/s320/IMG_2328.JPG" width="320" /></a></div>
<b><i>Ingredients:- </i></b><br />
500 gm lady fingers (bhindi)<br />
1 tsp ginger paste, ½ tsp red chilli powder<br />
1 Onion finely chopped<br />
3 to 4 flakes of garlic finely chopped<br />
1/2 inch ginger finely chopped<br />
1 tsp dhania powder<br />
½ tsp amchoor, ½ tsp garam masala<br />
¾ tsp salt, or to taste<br />
2 tomatoes - chopped finely<br />
1 tsp lemon juice<br />
ACHAARI SPICES<br />
a pinch of asafoetida (hing)<br />
1 tsp fennel (saunf)<br />
½ tsp mustard seeds (rai)<br />
½ tsp onion seeds (kalonji), 2 tbsp oil<br />
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<a href="http://1.bp.blogspot.com/-0__ElKfrHso/UqSlin9Ej3I/AAAAAAAACSU/lG5U6zOsK_Y/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0__ElKfrHso/UqSlin9Ej3I/AAAAAAAACSU/lG5U6zOsK_Y/s320/IMG_2331.JPG" width="320" /></a></div>
<b><i>Method :- </i></b><br />
Wash bhindi and wipe dry. Now cut the bhindi lengthwise from the middle making 2 thin pieces.<br />
Grease the non stick tawa. Place the bhindi pieces on it. Sprinkle 1 tbsp oil and mix well. Fry the bhindi till it is almost done, keeping the color intact. Remove and keep aside.In another pan put 2 tbsp oil, and all the achaari spices, followed by onion,garlic and ginger cook till raw smell is removed. Add tomatoes and other dry powders and cook till it starts to separate oil. Add the bhindi, to achari spices .Mix well. Cook till bhindi is done, serve hot with roti or chapati.<br />
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<a href="http://4.bp.blogspot.com/-230Q12hxYWg/UqSo7kZPk1I/AAAAAAAACSg/6-n8-S1_znE/s1600/IMG_2329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-230Q12hxYWg/UqSo7kZPk1I/AAAAAAAACSg/6-n8-S1_znE/s320/IMG_2329.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-63186852211089915702013-12-06T10:53:00.000+05:302013-12-06T10:53:54.140+05:30Phool Makhane ki sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This is a common traditional curry prepared with Phool Makhane(puffed lotus seeds). Usually, Makhane is used to prepare Makane ki kheer during fasting. This is a easy to make curry that turns out be tasty and different. I had tried to make this for the first time, when My Dad was here. He got a packet of Makhane, thinking it is similar to pop-corn. That day for dinner I made this curry along with Chapati. It turned out to be a tasty and different dish. My Dad liked it. So, here goes the recipe for your use.<br />
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<a href="http://3.bp.blogspot.com/-6EOit2bbF6E/UqAXGnXaB3I/AAAAAAAACPw/fc48T3gLGE8/s1600/IMG_2314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6EOit2bbF6E/UqAXGnXaB3I/AAAAAAAACPw/fc48T3gLGE8/s320/IMG_2314.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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Makhana 1 1/2 cups </div>
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Matar or Green Peas 1 cup</div>
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Tomatoes 2 or 3 Chopped </div>
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Onions 2 medium size chopped</div>
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Dhania Powder 1/2 tbsp</div>
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Ginger-Garlic Paste 1/2 tbsp</div>
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Red Chili Powder</div>
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Green chilies 3 or 4</div>
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Garam Masala 1/2 tea spoon</div>
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Cashew Nuts 10 t0 12 pieces</div>
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Resins 10 to 12 pieces</div>
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Cumin seeds 1 tbsp</div>
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Dhania leaves</div>
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Vegetable oil</div>
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Salt</div>
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<a href="http://2.bp.blogspot.com/-7uBWc_HD5gU/UqAXkj0_gvI/AAAAAAAACP4/XHiTAFeKbxw/s1600/IMG_2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7uBWc_HD5gU/UqAXkj0_gvI/AAAAAAAACP4/XHiTAFeKbxw/s320/IMG_2313.JPG" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Put two spoons of vegetable oil in a kadai and heat on medium fire.</div>
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When the oil becomes hot, add makhana and saute till the makhanas become a little brittle.</div>
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Remove from fire and allow it to cool. Add cumin seeds to remaining oil. When it starts to splutter, add chopped onions and fry till it turns pink. Add ginger-garlic paste and cook for 5 mins till the raw smell is removed. Add chopped tomatoes and cook for another 2 to 3 mins. Add green peas, cover and cook till peas are half cooked. Add coriander powder, red chili powder and little water.</div>
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Add makhanas, split cashew nuts, resins, green chilies slit length-wise, stir and cook till all the ingredients get properly mixed. </div>
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Add water and cook till done.</div>
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Add garam masala powder and remove from fire.</div>
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Pour in a serving bowl. Garnish with chopped coriander leaves. When finished the curry should be thick.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-41679203723643004482013-12-05T11:28:00.000+05:302013-12-05T11:28:02.656+05:30Gatte ki kadhi<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
I am back again with more recipes from my kitchen. My dad was here, and I just gave all my time to him. I was literally away from all sorts of social sites, just checked and did my office work. Now, that he returned back, .I am back to my normal schedule. Well, in the meanwhile I had been trying new recipes, I have taken pictures but yes sis not get time to blog.<br />
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Today, I will start with a Rajasthani dish, Gatte ki Kadhi. Kadhi is made in same way as I had described in <a href="http://sharmistha-fanaticfoodie.blogspot.in/2013/07/dahi-kadhi-pakora.html">Dahi Kadhi Pakora</a>. Kadhi is a thick gravy made by blending gram flour with curd and simmering it gently. Here, I have added Besan Gatte one of the Rajasthani food, that is made of gram flour dough.<br />
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<a href="http://3.bp.blogspot.com/-RvSBbdD2q7Y/UqAM5RO24JI/AAAAAAAACPE/Nx2dN9gDbNE/s1600/IMG_2306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RvSBbdD2q7Y/UqAM5RO24JI/AAAAAAAACPE/Nx2dN9gDbNE/s320/IMG_2306.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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<b><i>Gatte :- </i></b></div>
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1 1/2 cup gram flour(besan) </div>
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1 tbsp curd</div>
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a pinch of baking soda</div>
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3/4 tbsp carom seeds(ajwain)</div>
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3/4 tbsp coriander seeds( dhania)</div>
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1 tbsp anardana</div>
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2 tbsp oil</div>
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1 green chilli chopped</div>
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1 tbsp green coriander finely chopped</div>
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1 tbsp salt to taste</div>
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<a href="http://3.bp.blogspot.com/-fnasSiED34c/UqATYK7BAGI/AAAAAAAACPk/GGaeTkvRj8M/s1600/IMG_2304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-fnasSiED34c/UqATYK7BAGI/AAAAAAAACPk/GGaeTkvRj8M/s320/IMG_2304.JPG" width="320" /></a></div>
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<b><i>Kadhi :- </i></b></div>
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2 cups curd</div>
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2 tbsp gram flour(besan)</div>
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1 tbsp cumin seeds</div>
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1 tbsp mustard seeds</div>
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1/2 tbsp fennel</div>
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a pich asafoetida</div>
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5 to 6 Curry leaves</div>
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1 tbsp turmeric powder</div>
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2 tbsp red chili powder</div>
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1 tbsp coriander powder</div>
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salt to taste</div>
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2 tbsp oil</div>
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<a href="http://3.bp.blogspot.com/-Na4vBSGmN4w/UqAQZFGCv8I/AAAAAAAACPQ/yQzv8Rs3e6A/s1600/IMG_2305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Na4vBSGmN4w/UqAQZFGCv8I/AAAAAAAACPQ/yQzv8Rs3e6A/s320/IMG_2305.JPG" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Mix all ingredients for gatte together and knead a hard dough using about 4 to 5 tbsp water. Shape the dough into long cylinders. Boil water in a thick bottpmed vessel. When water starts to boil, add gatte cylinders and boil till they turn yellowish white. Remove and keep them aside. Cut them into 1 inch long pieces. For Kadhi mix the curd and besan. Add turmeric and salt. Simmer this and keep stirring so that curd does not separate water. When this liquid thickens and starts boiling add the Gatte pieces. Now, in a tampering vessel, take 2 tbsp oil and heat it. When its sufficiently hot, add cumin seeds, mustard seeds, fennel and wait till it starts to splutter. Add asafoetida, curry leaves , red chili and remove from heat. Add this tampering mixture to Kadhi and serve with rice or roti. </div>
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<a href="http://3.bp.blogspot.com/-aKoKT6WiG2w/UqASjToM8CI/AAAAAAAACPc/RLCRrao_aKU/s1600/IMG_2307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-aKoKT6WiG2w/UqASjToM8CI/AAAAAAAACPc/RLCRrao_aKU/s320/IMG_2307.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2952963731466290771.post-26034748854709367772013-11-15T15:59:00.001+05:302013-11-15T15:59:16.994+05:30Gota Potala Bhaja (Stuffed Potala)<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
I am again back with another very well known recipe of Potala. My mom used to make this when some guest would visit us for lunch or dinner. Though this is not very difficult recipe, it has quiet a number of steps, and you need to use two pans, may be that's why my Mom used to prepare only when she wanted to entertain guests. Like other stuffed vegetable recipes, in this also we need to prepare a stuffing. In my In-laws place, they make a stuffing of Besara(mustard based). I will some other time, prepare that stuffing and post it. Today, I am going to describe the one my Mom used to make.<br />
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<a href="http://3.bp.blogspot.com/-CkrGFqv6BiM/Un-stUrU6wI/AAAAAAAACN0/yGF2dWPn71Y/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CkrGFqv6BiM/Un-stUrU6wI/AAAAAAAACN0/yGF2dWPn71Y/s320/IMG_2257.JPG" width="320" /></a></div>
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<b><i>Ingredients</i>:</b></div>
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6 pointed gourds (parval / potal) </div>
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2 spoon refined oil</div>
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1/2 teaspoon turmeric powder </div>
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1 medium sized boiled potato </div>
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<b><i>For stuffing:</i></b></div>
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2 teaspoon poppy seed (soaked in water for 15 mins and then make a paste)</div>
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1 medium size onion finely sliced </div>
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5 cloves of garlic chopped</div>
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1 teaspoon cumin seeds </div>
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1 dry red chilli </div>
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<a href="http://4.bp.blogspot.com/-6d-tr4vyIuE/Un-tGt0FyqI/AAAAAAAACN8/nBH-uGhbeBk/s1600/IMG_2255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6d-tr4vyIuE/Un-tGt0FyqI/AAAAAAAACN8/nBH-uGhbeBk/s320/IMG_2255.JPG" width="320" /></a></div>
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<b><i>Method:</i></b></div>
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First peel all the parvals and wash thoroughly. Then cut one side of the parvals and remove all seeds from inside. Mash the boiled potato after removing the skin. Now place a pan/kadai on the gas-stove and after heating put oil and cumin seeds followed by onion. When onion turns pink add chopped garlic,seeds extracted from Potala and posta or poppy seed paste. Add turmeric, salt, red chili powderand mashed potato. Fry upto 3 minutes. The stuffing is ready. Keep it aside.</div>
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Then take 1/2 tea spoon of salt and a pinch of turmeric powder with little water and spread it thoroughly inside the parvals/potala through the opening made by cutting one side of each parval. After that fill these parvals with the stuffings. Then put a the pan /kadai on the gas-stove, heat oil and then put the parvals and cover the pan. Cook it on medium flame. After 5 minutes just stir gently and cover it again. 10 minutes later switch off the gas. Parvals might take a little longer to cook, so check if it has turned soft and brown in colour,before removing from gas. Stuffed parval is ready. </div>
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<a href="http://1.bp.blogspot.com/-O1W2-SOdTrQ/Un-td4LcBaI/AAAAAAAACOE/IMMYfMhs_xc/s1600/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-O1W2-SOdTrQ/Un-td4LcBaI/AAAAAAAACOE/IMMYfMhs_xc/s320/IMG_2256.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-89637649152699352302013-11-14T10:22:00.002+05:302013-11-14T10:22:59.017+05:30Chilli Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"> </a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
Hi Readers,<br />
Today, is the day before Karthik Purnima. In Odisha everyone follows a special diet at least during Panchuka that is five days before Karthik Purnima. We eat all satwik food, just like the Jain foods that does not contain Onion and Garlic in it. So, why I am posting this Chilli Paneer recipe here. I had prepared this few days back and just forgot to add this to blog. Now, here is the recipe for you.<br />
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<a href="http://4.bp.blogspot.com/-51OdLCqUMig/Unp8-PlpiHI/AAAAAAAACMc/Gj_gYkKxXcM/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-51OdLCqUMig/Unp8-PlpiHI/AAAAAAAACMc/Gj_gYkKxXcM/s320/IMG_2213.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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•Paneer (cottage cheese)<span class="Apple-tab-span" style="white-space: pre;"> </span>200 grams</div>
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•Cornflour/ corn starch<span class="Apple-tab-span" style="white-space: pre;"> </span>4 tablespoons</div>
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•Oil<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoon + to deep fry</div>
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•Garlic,crushed<span class="Apple-tab-span" style="white-space: pre;"> </span>3-4 cloves</div>
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•Green chillies,sliced<span class="Apple-tab-span" style="white-space: pre;"> </span>3-4</div>
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•Onions,sliced<span class="Apple-tab-span" style="white-space: pre;"> </span>2 medium</div>
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•Green capsicum,seeded and thick strips<span class="Apple-tab-span" style="white-space: pre;"> </span>1 large</div>
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•Vegetable stock<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup</div>
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•Salt<span class="Apple-tab-span" style="white-space: pre;"> </span> to taste</div>
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•White pepper powder<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon</div>
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•Soy sauce<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons</div>
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•Chilli sauce<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon</div>
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<a href="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s1600/IMG_2214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-M0gal-0A2Kk/Unp9WoM3W5I/AAAAAAAACMk/yzK99u17fKI/s320/IMG_2214.JPG" width="320" /></a></div>
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Method :- </div>
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Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately. </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2952963731466290771.post-6840538566450524112013-11-11T15:33:00.001+05:302013-11-11T15:33:17.587+05:30Schezwan Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This is a easy to cook recipe with miracle masala available in stores. I tried Miracle masala and the Schewan fried rice is ready in few minute. Its somewhat similar to my cooking experience with Puliogere masala. Very little to do from our side, the masala does everything and rice is ready in few minutes.<br />
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<a href="http://4.bp.blogspot.com/-B6Bgtx7ml6w/Unp7wYquWNI/AAAAAAAACMI/l8Bvk0SVmlQ/s1600/IMG_2216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-B6Bgtx7ml6w/Unp7wYquWNI/AAAAAAAACMI/l8Bvk0SVmlQ/s320/IMG_2216.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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Red Capsicum/Bell Pepper - 1 no</div>
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Green Capsicum/Bell Pepper - 1 no</div>
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Yellow Capsicum/Bell Pepper - 1 no</div>
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bell peppers are cut into long strips</div>
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French beans - 1/2 cup chopped</div>
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Carrot - 1 medium size - chopped</div>
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Miracle Masala - 2 tbsp</div>
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Rice - 1 and 1/2 cup</div>
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Oil - 1 tbsp</div>
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<a href="http://4.bp.blogspot.com/-Daf4gDCwNuM/Unp8WkerPgI/AAAAAAAACMQ/q1LN1FCw1Vc/s1600/IMG_2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Daf4gDCwNuM/Unp8WkerPgI/AAAAAAAACMQ/q1LN1FCw1Vc/s320/IMG_2215.JPG" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Heat a pan, add oil. When its hot add the chopped vegetables and stir fry for 2 mintutes. Add steamed rice, miracle masala and mix well. The dish is prepared. Serve hot.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-12975985098746095112013-11-10T21:23:00.001+05:302013-11-10T21:24:08.678+05:30Potala Korma<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
Presenting another tasty dish made from Potala or Pointed Gourds. The interesting part is when I visit near by Vegetable vendor, he says," Madam we have Potala, Green papaya and large brinjals for Odia customers and we import it from Odisha." Today, when Odisha is sort of vegetables due to cyclone Phailin and flood, Koraput district has still been sending its vegetables to Andhra Pradesh. Its amazing, but thanks to the growing population of Odia's in Hyderabad, we get our favorite veggi's readily available.<br />
<br />
Now, coming to the recipe, this is another preparation from Potala, that is usually made during festivals and large ceremonies. Fried Potala is cooked in milk and cashew based gravy. It has a nice aroma and flavor. Let's now look at the recipe.<br />
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<a href="http://4.bp.blogspot.com/-fcYnDzvEwIk/Un-mMj2Xp-I/AAAAAAAACNM/obU0mRW9XoI/s1600/IMG_2251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fcYnDzvEwIk/Un-mMj2Xp-I/AAAAAAAACNM/obU0mRW9XoI/s320/IMG_2251.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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Potala/Parval - 6 nos washed and peeled</div>
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2 tbsp mustard oil</div>
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2 tbsp ginger garlic and cumin paste</div>
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1/2 tbsp coriander powder</div>
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1/2 tbsp cumin powder</div>
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1/4 tbsp turmeric powder</div>
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1/4 tbsp red chili powder</div>
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salt to taste</div>
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3 to 4 tbsp milk</div>
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1 bay leaf</div>
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whole garam masala - 1 stick cinnamon, 3 t 4 black pepper, 2 to 3 cloves, 1 to 2 cardamom</div>
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1/2 tbsp garam masala</div>
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1 tbsp char magaj or pumpkin seeds</div>
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1 tbsp cashewnuts</div>
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Soak char magaj and cashewnuts for 2 hours and make a smooth paste.</div>
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<a href="http://4.bp.blogspot.com/-p2V4lg3iZhY/Un-psPUxQjI/AAAAAAAACNY/4KJ5c7o3JOM/s1600/potala.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="http://4.bp.blogspot.com/-p2V4lg3iZhY/Un-psPUxQjI/AAAAAAAACNY/4KJ5c7o3JOM/s320/potala.png" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Slit Potala till the mid from both sides. This will form four parts joined together at mid. Add salt and turmeric to it. Then deep fry or shallow fry till Potala turns brown. Remove and keep aside.</div>
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<a href="http://4.bp.blogspot.com/-kBB_YlxkhEo/Un-p5XwzvvI/AAAAAAAACNg/j7Lu4YCmBp0/s1600/potala1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://4.bp.blogspot.com/-kBB_YlxkhEo/Un-p5XwzvvI/AAAAAAAACNg/j7Lu4YCmBp0/s320/potala1.png" width="320" /></a></div>
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Heat mustard oil in a pan, when hot add the bay leaf and whole garam masala. Add ginger garlic paste. Cook in medium flame till oil separates. Add the cashew and magaj paste, milk, turmeric powder, salt, red chili powder to form a gravy. Add the fried Potala,cover and cook for another 5 to 10 mins in low flame. Add garam masala and serve hot.</div>
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<a href="http://1.bp.blogspot.com/-QzTiGbJieWg/Un-rxyecPZI/AAAAAAAACNs/xTI-DFj8jiI/s1600/IMG_2254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QzTiGbJieWg/Un-rxyecPZI/AAAAAAAACNs/xTI-DFj8jiI/s320/IMG_2254.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2952963731466290771.post-69039738479948766022013-11-07T17:01:00.006+05:302013-11-07T17:04:51.145+05:30Urad dal Adai<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This is a very simple recipe to prepare. It consumes less time and is healthier as it is protein rich.<br />
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In South India, similar to Dosa another recipe is made called Adai, it is usually a combination of Pulses<br />
mixed with very little rice flour to make the batter. Onions, ginger, curry leaves are generally added<br />
to the batter. I have prepared a similar dish, though I can't say this is the actual adai recipe.<br />
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I have made this with only Urad dal combined with Onion, ginger and green chilli for breakfast.<br />
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You can name it Urad dal Pan cake or Urad dal Adai.<br />
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Lets now have a look at the recipe.<br />
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<a href="http://1.bp.blogspot.com/-68cd2xXKcj0/Unp-alN9ZZI/AAAAAAAACMw/MkaiJLwFKa8/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-68cd2xXKcj0/Unp-alN9ZZI/AAAAAAAACMw/MkaiJLwFKa8/s320/IMG_2238.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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1 cup Urad dal soaked overnight.</div>
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1 onion chopped</div>
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2 green chilli chopped</div>
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1 tbsp ginger chopped</div>
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1 tbsp chopped coriander leaves</div>
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1 tbsp cumin and red chilli roasted powder</div>
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salt to taste</div>
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2 tbsp oil</div>
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It makes about 4 Urad dal Adai.</div>
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<a href="http://3.bp.blogspot.com/-49C2Y9sxmQE/Unp-tj4tpsI/AAAAAAAACM4/iwjbEKZerL0/s1600/IMG_2237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-49C2Y9sxmQE/Unp-tj4tpsI/AAAAAAAACM4/iwjbEKZerL0/s320/IMG_2237.JPG" width="320" /></a></div>
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<b><i>Method :-</i></b><br />
Grind the soaked urad dal to fine paste. Keep it to ferment for 1 to 2 hrs. Add onion, green chilli, ginger, coriander leaves and salt. Add cumin and red chilli powder.Add water if required and adjust salt to make the batter of sameconsistency as Dosa. Heat a Tawa or griddle. Grease little oil. Pour batter and spread as in Dosa. When bubbles appear on one side, turn to other side. When both sides are cooked , remove and serve hot with chutney.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2952963731466290771.post-39836575174530403562013-11-06T10:05:00.000+05:302013-11-06T10:05:06.096+05:30Manda Pitha<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
As posted earlier, this diwali I had made Manda Pitha... You most be thinking why Manda Pitha on Diwali right? Manda Pitha is my favorite Pitha among all the Pitha's made in Odisha. My Mom used to make Manda on my birthday always. This time, I had time and since, I like this the most, i had prepared it on Diwali.<br />
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Another interesting part is Manda Pitha is very similar to Modak prepared in Maharastra. Modak is a most on Ganesh Chaturthi as Ganapati Bappa loves it. Why not..? Its so yummy... In Odisha we do not have a custom of worshiping Lakshmi Ganesha on Diwali, instead we worship Maa Kali, the ferocious form of Shakti. Similar to durga puja, pandals have Maa Kali idols and she is worshiped. We burst crackers and enjoy sweet dishes, but this is not the biggest festival and we do not get new clothes also... Diverse culture of our great country India... But, mark the similarity, we make same dish that has two different name in two different part of country Manda Pitha and Modak. The form that manda is given is similar to Karanji or Ghujia, Generally, we make different shape and size of it. Some in round shape, some elongated just like Ghujia.. Modak is also round, but the joining portion is generally elongated to make it look like coconut.<br />
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<a href="http://4.bp.blogspot.com/-Buxaz89CXiQ/UnlBm-lV8tI/AAAAAAAACL4/yiKNM5qZBaY/s1600/IMG_2236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Buxaz89CXiQ/UnlBm-lV8tI/AAAAAAAACL4/yiKNM5qZBaY/s320/IMG_2236.JPG" width="320" /></a></div>
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In my family, whenever Manda Pitha was made it used to have several stuffing, the normal ones being coconut and jaggery with cardamom flavour, Urad dal savory flavour and spicy potato flavour. My Granny used to make a stuffing with flax seed and jaggery, I loved it because it used to look like melting chocolate that just flows once you bite it. I also like the flax seed aroma and unique flavour.<br />
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Enough of talking is not it. I am going to describe a variety of stuffing that I prepared this Diwali.<br />
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<a href="http://4.bp.blogspot.com/-l3R9rEXTiGc/Unk5AHC6CrI/AAAAAAAACKQ/hEFxCyGqNMc/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-l3R9rEXTiGc/Unk5AHC6CrI/AAAAAAAACKQ/hEFxCyGqNMc/s320/IMG_2229.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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<i>Outer cover :- </i></div>
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1 cup rice flour </div>
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1 cup water</div>
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pinch of salt</div>
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1 tbsp oil to grease</div>
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<i>Flax seed filling :- </i></div>
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1 cup flax seed</div>
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3 tbsp jaggery</div>
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1/2 cup water</div>
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Method :- </div>
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To make the outer cover. Heat water by adding salt. Add rice flour bath by batch when water starts to boil and mix well not to form any lump. When the batter is formed, remove and let it cool a bit, so that you an form the outer cover by hand. When it is still warm, grease hand and knead the batter a little to make a dough. Divide into small portions, using your hand form round circles.</div>
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<a href="http://4.bp.blogspot.com/-U4gajsbgDMc/Unk8NfTwLII/AAAAAAAACKo/g_xxBqGfOEM/s1600/IMG_2221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-U4gajsbgDMc/Unk8NfTwLII/AAAAAAAACKo/g_xxBqGfOEM/s320/IMG_2221.JPG" width="320" /></a></div>
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Roast flax seeds till the aroma comes, remove from flame and grind it to fine powder. </div>
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<a href="http://4.bp.blogspot.com/-3N_JZojEtbY/Unk8zgrEvBI/AAAAAAAACKw/Qm4U2978ogI/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3N_JZojEtbY/Unk8zgrEvBI/AAAAAAAACKw/Qm4U2978ogI/s320/IMG_2195.JPG" width="320" /></a></div>
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Heat water, add jaggery and form a syrup. Add powdered flax seed and form the stuffing. </div>
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<a href="http://1.bp.blogspot.com/-3M5kJ_yDYdw/Unk9loh3jzI/AAAAAAAACK8/ktie4HyPTCM/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3M5kJ_yDYdw/Unk9loh3jzI/AAAAAAAACK8/ktie4HyPTCM/s320/IMG_2222.JPG" width="320" /></a></div>
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Now this stuffing added onto the outer cover and is sealed. Put the formed pitha's in a idly steamer and steam it till its cooked. </div>
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<i>Ingredients for Spicy Potato Filling :- </i></div>
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2 Potato chopped into thin pieces</div>
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1/2 tbsp turmeric</div>
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1/2 tbsp red chili powder</div>
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salt as per taste</div>
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1/2 tbsp cumin powder</div>
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<a href="http://4.bp.blogspot.com/-DBw8Q3bsKeE/Unk_DxeZuzI/AAAAAAAACLI/_-J_0kIylaY/s1600/IMG_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DBw8Q3bsKeE/Unk_DxeZuzI/AAAAAAAACLI/_-J_0kIylaY/s320/IMG_2232.JPG" width="320" /></a></div>
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<i>Ingredients for Urad dal filling :- </i></div>
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1 cup urad dal soaked 4 to 5 hours grind and form batter and keep it as such for 3 to 4 hours</div>
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1 chopped onion</div>
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1 tbsp ginger chopped</div>
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2 green chilli chopped</div>
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1 tbsp chopped coriander leaves</div>
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salt to taste</div>
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<a href="http://4.bp.blogspot.com/-IOEKqe2L_lA/UnlAHz5LokI/AAAAAAAACLQ/b82Kz-fJkT8/s1600/IMG_2223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IOEKqe2L_lA/UnlAHz5LokI/AAAAAAAACLQ/b82Kz-fJkT8/s320/IMG_2223.JPG" width="320" /></a></div>
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Note :- While filling this batter as a filling leave a little gap and do not seal from all sides as Urad dal will expand on cooking and will break the pitha's if it has no gap.</div>
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Last Picture.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-82701377420942507082013-11-05T15:39:00.002+05:302013-11-05T15:39:28.244+05:30Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
<br />
This is a traditional north Indian cottage cheese gravy. The main ingredients as per the name are cottage cheese and spinach. Cottage cheese is cooked in a spinach based gravy. Since, Spinach and cottage cheese both are very nutritious, this dish is one of the healthiest gravy. It uses much less spices unlike other Indian gravies. In most of the north Indian states spinach is not cooked with Onion, but garlic is a most. However, in Odisha we do cook spinach and other green leafy vegetables with Onion. In this recipe also I have used Onion. Yes, this is optional and you can skip adding it.<br />
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Lets now have a look at the recipe.<br />
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<a href="http://1.bp.blogspot.com/-g-YTz1Wm3e0/UniXKISDtzI/AAAAAAAACJw/_YVat6JU_Ag/s1600/IMG_2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-g-YTz1Wm3e0/UniXKISDtzI/AAAAAAAACJw/_YVat6JU_Ag/s320/IMG_2219.JPG" width="320" /></a></div>
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<b><i>Ingredients :- </i></b></div>
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Spinach<span class="Apple-tab-span" style="white-space: pre;"> </span>2 large bunches</div>
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Paneer (cottage cheese)<span class="Apple-tab-span" style="white-space: pre;"> </span>200 grams</div>
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Green chillies<span class="Apple-tab-span" style="white-space: pre;"> </span>2-3</div>
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Garlic<span class="Apple-tab-span" style="white-space: pre;"> </span>8-10 cloves chopped</div>
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Onion 1 medium chopped (optional)</div>
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Oil<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tablespoons</div>
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Cumin seeds<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon</div>
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Salt to taste</div>
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Fresh cream<span class="Apple-tab-span" style="white-space: pre;"> </span>4 tablespoons</div>
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<a href="http://3.bp.blogspot.com/-x5W92Om9vCw/UniXlhW4SKI/AAAAAAAACJ4/MxGxNooPnjY/s1600/IMG_2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-x5W92Om9vCw/UniXlhW4SKI/AAAAAAAACJ4/MxGxNooPnjY/s320/IMG_2217.JPG" width="320" /></a></div>
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<b><i>Method:-</i></b></div>
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Remove stems, wash spinach thoroughly in running water. Blanch in boiling water for two minutes. Refresh in chilled water.Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch cubes. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped onion and garlic and saute for half a minute. Add the spinach puree and stir. Check seasoning & add salt. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Finally add fresh cream. Serve hot.</div>
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<a href="http://4.bp.blogspot.com/-vZVVK8-tkhY/UniX-WQu9ZI/AAAAAAAACKA/e72jZjHVtzA/s1600/IMG_2220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-vZVVK8-tkhY/UniX-WQu9ZI/AAAAAAAACKA/e72jZjHVtzA/s320/IMG_2220.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2952963731466290771.post-73974158679805348332013-11-05T15:30:00.000+05:302013-11-05T15:30:04.863+05:30Crispy Egg Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Readers,<br />
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This is a easy to make recipe for snacks, it is very similar to Omlet and uses corn flour to make it crispy.<br />
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<a href="http://3.bp.blogspot.com/-ejSKy6u7D2M/UnUSVcjmwuI/AAAAAAAACJA/gjirouCCU7Q/s1600/IMG_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ejSKy6u7D2M/UnUSVcjmwuI/AAAAAAAACJA/gjirouCCU7Q/s320/IMG_2123.JPG" width="320" /></a></div>
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<b><i>Ingredients :-</i></b></div>
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2 eggs</div>
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1 onion chopped</div>
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1 green chili chopped</div>
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3 tbsp corn flour</div>
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1/2 tbsp turmeric powder</div>
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salt to taste</div>
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1/4 tbsp red chili powder</div>
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1/2 tbsp chat masala</div>
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Oil for frying</div>
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<a href="http://3.bp.blogspot.com/-VYQkiAOkpng/UnUTgL0w5HI/AAAAAAAACJM/v4Do5OgzY8I/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VYQkiAOkpng/UnUTgL0w5HI/AAAAAAAACJM/v4Do5OgzY8I/s320/IMG_2124.JPG" width="320" /></a></div>
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<b><i>Method :- </i></b></div>
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Break egg in bowl, mix in all other ingredients and whisk it . Take sufficient oil for frying in a pan and heat it. When Oil is hot, add small portions of this mixture and fry like Pakoras. Remove and put in a tissue paper to absorb excess oil. Serve immediately with chutney or tomato sauce.</div>
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<a href="http://2.bp.blogspot.com/-7lXub_fuY1A/UnUU0P8B49I/AAAAAAAACJY/1OS2mEo8lE0/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7lXub_fuY1A/UnUU0P8B49I/AAAAAAAACJY/1OS2mEo8lE0/s320/IMG_2125.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0