tag:blogger.com,1999:blog-37952736007651429692024-03-12T18:25:50.723-07:00Ujwal's KitchlabUjhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.comBlogger168125tag:blogger.com,1999:blog-3795273600765142969.post-74828187285866026622020-06-14T11:15:00.000-07:002020-06-14T11:15:42.004-07:00Chipotle Veggie buritto bowl ~ copy cat recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdMHsEJ8tWzpR810MCYRF6zlGHU9EkJMB6w-F5Z19VpL_GbZJRKWmNf7cevlTAaPw_NEjQ5KjUk3RjjhEM3R5VXv8h8zND1HCTqiFZjIdSpsTYFV1JPI0zMZWBFG5s2aq-yc4dSfzlJMs/s1600/chipotle2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="1600" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdMHsEJ8tWzpR810MCYRF6zlGHU9EkJMB6w-F5Z19VpL_GbZJRKWmNf7cevlTAaPw_NEjQ5KjUk3RjjhEM3R5VXv8h8zND1HCTqiFZjIdSpsTYFV1JPI0zMZWBFG5s2aq-yc4dSfzlJMs/s320/chipotle2.JPG" width="320" /></a></div>
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One of our quickest and healthiest take away when we were in the US was the "<b><u>Buritto Bowl</u></b>" from Chipotle. Chipotle is one of the Mexican fast food chain. This burrito bowl has often comforted us on long drives and cold winter nights. The spice from the chilli, tanginess from the salsa's and lime, the creaminess from the guacamole and crunchiness from the roasted pepper and onions create a beautiful harmony in mouth. When we moved to Bangalore 1.5 years ago we were elated with variety of spicy Indian food easily available. After the initial cravings were satisfied we started missing few of the items that we frequently ate in the US. This burrito bowl was one among them. Our Son A, is a die hard fan of Chipotle bowl and when I made this for him he was super happy and said " This is how it smells when you enter Chipotle!". </div>
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Having tried the copy cat version 2 years ago I had a fair idea of the recipe. Do not get intimidated with the long list of ingredients. This is a fairly easy recipe with a little cooking involved. </div>
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<i><b>The different elements in this bowl are:</b></i></div>
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<i><b>1) Cilantro - lime rice</b></i></div>
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<i><b>2) Black beans</b></i></div>
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<i><b>3) Tomato Salsa</b></i></div>
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<i><b>4) Corn Salsa</b></i></div>
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<i><b>5) Guacamole</b></i></div>
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<i><b>6) Roasted Onions and</b></i></div>
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<i><b>7) Roasted peppers</b></i></div>
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<b><i>Optional and not in picture : Sour cream, Tabasco hot sauce and lettuce.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylHn-Tj5EFcy4xiZFfr3fqrvv7tvKp9a6ub4SRBZFbJcrXIWdLjOY78DY1AewpSGXK3GrykcIBkSgM9orKJvFHBs7EgcEum_YfcVIw86_oQ-G_dkHCWdBhkOTIBVTyYLRDEf7IgXSYFNP/s1600/chipotle+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1292" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylHn-Tj5EFcy4xiZFfr3fqrvv7tvKp9a6ub4SRBZFbJcrXIWdLjOY78DY1AewpSGXK3GrykcIBkSgM9orKJvFHBs7EgcEum_YfcVIw86_oQ-G_dkHCWdBhkOTIBVTyYLRDEf7IgXSYFNP/s320/chipotle+3.JPG" width="320" /></a></div>
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Lets breakdown this recipe for better understanding. </div>
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<b><u>Here is what's needed:</u></b></div>
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<b><u>1) Cilantro - lime rice:</u></b></div>
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2 cups Basmati rice or any long grain rice - soaked for 20 mins and drained</div>
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2 cloves of garlic finely chopped</div>
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2 tbsp oil</div>
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10 - 12 springs of cilantro or coriander leaves with stem finely chopped.</div>
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salt to taste</div>
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juice of 1 lime</div>
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<b><u>Procedure:</u></b></div>
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I used my instant pot to make this rice. </div>
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1) Press saute , Add oil. Add in garlic, cilantro stems (reserve the leaves for later use) and rice. </div>
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2) Saute until it turns turns slightly brown. </div>
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3) Add 3 cups of water. Add in salt to taste and pressure cook for 6 mins. </div>
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4) When done immediately release the pressure and open the lid. Fluff with fork. Add in the lemon juice and chopped coriander leaves. Your rice is now ready. </div>
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The same can be done in a pressure cooker or on stove top.</div>
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<b><u>2) Black beans:</u></b></div>
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1.5 cups of black beans soaked overnight and drained</div>
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2 bay leaves</div>
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4-5 garlic cloves finely chopped</div>
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1/2 - 1 tsp of dried oregano</div>
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salt to taste</div>
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1 tsp oil</div>
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I used Instant pot to make this. </div>
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1) Heat oil on saute. Add bay leaves and garlic. Saute.</div>
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2) Add in the beans, salt to taste and water. Crush the oregano between your palms and add it in. </div>
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3) Cook it on beans / chili mode and let the pressure release manually. If it has excess liquid then let the beans cook without the lid on , until its nice and thick. </div>
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This can also be done in a Pressure cooker or on stove top. The stove top version would take a long time though.</div>
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<b><u>3) Tomato Salsa:</u></b></div>
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3- 4 meduim sized tomatoes - Finely chopped</div>
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1 medium onion finely chopped</div>
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2-3 green chillies finely chopped ( adjust according to your spice level)</div>
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Salt and lemon juice to taste</div>
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chopped coriander leaves </div>
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Mix all the above ingredients to make the salsa.</div>
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<b><u>4) Sweet corn salsa:</u></b></div>
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2 cups boiled corn kernels</div>
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1/4 piece of capsicum</div>
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1 medium onion finely chopped</div>
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1 green chilly finely chopped ( adjust according to your spice level)</div>
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Salt and lemon juice to taste</div>
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chopped coriander leaves </div>
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Mix all the above ingredients to make the salsa.</div>
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<b><u>5) Guacamole:</u></b></div>
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2 ripe Avocados</div>
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1 tomato finely chopped</div>
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1 medium onion finely chopped</div>
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2 green chillies finely chopped ( adjust according to your spice level)</div>
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Salt and lemon juice to taste</div>
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chopped coriander leaves </div>
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Cut the avocado lengthwise and remove its pit (Do not throw it away)</div>
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Mix all the ingredients except Avocado and give it a mix. Add in the avocado and mash lightly with the back of spoon. I like mine chunky so I mash the avocado lightly.</div>
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<b><i><u>Pro-tip: Keep a pit of the avocado in the guacamole to retain its color and freshness.</u></i></b></div>
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<b><u>6) Roasted onions and Pepper:</u></b></div>
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2 capsicum/ peppers sliced</div>
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3 Onions sliced</div>
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Salt to taste</div>
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1/4 tsp Taco seasoning (Optional)</div>
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Olive oil 2-3 tbsp</div>
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<b><u>Procedure:</u></b></div>
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Heat oil in a cast iron pan. Saute the veggies with salt and taco seasoning individually on high flame until well roasted yet crunchy.</div>
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<b><u>To Serve:</u></b></div>
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Take a bowl, Add in the rice. Top it with beans and both the salsas. Add in the guacamole and roasted veggies. Add in the optional items hot sauce, sour cream and cheese Serve immediately. Mix and enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rZTqYkQF2xOmID4kh5eNYHtVJiE5Sfb7ZHR2IN9efy1RcRKWjjcH7Yb8cDJ7BourlUgf7GeP4myW9AqIVoMQVFoKMdlf9ndHb_W0w_-OFFp440HCsReJJc8rGh8aNnzyCeRYXcEf4kEi/s1600/chipotle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1292" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rZTqYkQF2xOmID4kh5eNYHtVJiE5Sfb7ZHR2IN9efy1RcRKWjjcH7Yb8cDJ7BourlUgf7GeP4myW9AqIVoMQVFoKMdlf9ndHb_W0w_-OFFp440HCsReJJc8rGh8aNnzyCeRYXcEf4kEi/s320/chipotle1.JPG" width="320" /></a></div>
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-49883342297500259912020-05-09T11:19:00.000-07:002020-05-09T11:19:46.250-07:00Whole wheat dosa ~ Govan pitta phanna poLo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0NbdcKBu9rmEXgOQbCPKAqaE13mVyD6L7REMQ4xlVH5_v0VeqQ78kT7QG1k3VM3OFrvfahQSAtOPLbnQJ_oSEf1ZHRrZnivRQH-zAI8ggsdR4LjOseqipJA2IlyC9t3pp9rsAbMOiXTZ/s1600/Atta+Dosa.jpg" imageanchor="1"><img border="0" data-original-height="1200" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0NbdcKBu9rmEXgOQbCPKAqaE13mVyD6L7REMQ4xlVH5_v0VeqQ78kT7QG1k3VM3OFrvfahQSAtOPLbnQJ_oSEf1ZHRrZnivRQH-zAI8ggsdR4LjOseqipJA2IlyC9t3pp9rsAbMOiXTZ/s1600/Atta+Dosa.jpg" width="320" /></a></div>
Our mornings are incomplete without a proper breakfast.. cereals etc never make it to our pantry as none of us actually enjoy it. We prefer South Indian breakfasts at home. This dosa recipe was shared by my dear friend G. He is a total foodie and keeps sharing new recipes for me to try. When he shared this recipe, I was surprised by how healthy and easy this was.. Back home, Amma always made a similar dosa but with Maida or plain flour. Immediately I tried this recipe and it was an instant hit. Apparently this is a common breakfast item in amchi Kochi homes and is called "Govan pitta phaNNa poLo ~ Seasoned atta dosas".<br />
<b><u>Here is what's needed:</u></b><br />
1 cup whole wheat flour / Atta<br />
2-3 tbsp of Rice flour (This was not in the original recipe. But I wanted to make it crispy hence added it)<br />
2 tbsp grated coconut<br />
2-3 green chillies<br />
a pinch of cumin seeds<br />
salt to taste<br />
1 tbsp Coriander leaves chopped<br />
<b><u>To Season</u></b><br />
1 tsp Oil, preferably coconut<br />
1 tsp cumin seeds<br />
a generous pinch of hing<br />
salt to taste<br />
<b><u>Procedure:</u></b><br />
1) Mix the flours together with water until it is of pouring consistency.<br />
2) Crush the grated coconut with green chilles and a little bit of cumin seeds with a pestle. Add this to the batter. Add salt to taste.<br />
3) Prepare seasoning : Heat oil in a small pan, add cumin seeds. When they crackle , add in the curry leaves and hing. Pour this over the batter. Add in the chopped coriander leaves.<br />
4) I used a hard anodized tava for this. I thin the batter to water consistency and make dosas like I do for rawa dosa.. Roast it well on all sides. Use ghee or oil and patiently wait until it crisps up beautifully. Serve hot with chutney of your choice.<br />
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Please note:<br />
1) Addition of rice flour is completely optional. I do it so that the dosas turn out crispy.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-57763759410665538992020-04-28T06:36:00.000-07:002020-04-28T06:36:28.363-07:00Peanut Laddu ~ Vegan and Healthy!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr82mNHNMV6ulITclWxxVjwsCLa91l7vKnneG4MykKnnhT3Pn31ByBJLVtWD291thmJam9OPjO8WtXdXgYQFlI-SSe1k1wYjV6vO80RPfAL00WgYCBjowWO-8M8Q1MuNAuq44ZyTfAthnr/s1600/Peanut+laddus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr82mNHNMV6ulITclWxxVjwsCLa91l7vKnneG4MykKnnhT3Pn31ByBJLVtWD291thmJam9OPjO8WtXdXgYQFlI-SSe1k1wYjV6vO80RPfAL00WgYCBjowWO-8M8Q1MuNAuq44ZyTfAthnr/s320/Peanut+laddus.jpg" width="320" /></a></div>
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I have a sweet tooth and crave for at least a small bite of sweet after every meal.. Recently I have made few diet changes that has helped me immensely with my health! In this what I miss the most is sweets. I usually keep a jar of roasted peanuts handy for quick snack and at times when I crave for sweet I just toss in a tiny piece of jaggery with few peanuts.<br />
On one such days when I was badly craving for sweets, I suddenly remembered these laddus that my Maharashtrian friend in Shanghai used to make often. I asked my cousin if she had a recipe for this and she immediately sent one which had ghee and nuts in it.. I avoid ghee in my food so wanted to try it without it.. Luckily it worked.. This is one of the easiest recipes that I have ever blogged.There is no recipe as such just toss in the mixie and bind.. you can also easily adjust the jaggery as per your preference for sweetness.<br />
<b><i><u>Here is what's needed:</u></i></b><br />
2 cups of Roasted peanuts<br />
1/4- 1/2 cup grated jaggery ( I used organic dark brown jaggery and it was very sweet so used only 1/4 cup yet felt it was very sweet)<br />
2 green cardamom pods peeled<br />
<b><i><u>Procedure:</u></i></b><br />
In a mixie jar or blender add the roasted peanuts (You could peel the roasted peanuts too.. but I did not) and add the jaggery and cardamom seeds. Blend it until smooth.You could also add in other nuts of your choice.<br />
The peanuts release natural oil that helps in binding easily. Make laddus and store in an air tight container..</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-63597767354204706732020-04-25T07:29:00.000-07:002020-04-28T06:03:38.525-07:00Karathe Kismuri ~ Crispy fried bittergourd in spicy coconut masala<div dir="ltr" style="text-align: left;" trbidi="on">
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Konkani cuisine is mostly vegan and we love our coconut in every form... Most of our cooking uses coconut in one form or the other. Kismuri is a traditional Konkani style salad kind of side dish which is a favourite among many! This can be made with Raw bananas / Yam / Bittergourd/ Bread fruit or even potato.. I love to pair this with some nice konkani style curry or humble and soul food <a href="http://www.kitchlab.com/2009/01/humble-daalithoy.html" target="_blank">Dalithoy</a>! Instead of deep frying I add the vegetable pieces in a cast iron kadai/pan, toss in 2 tbsp of coconut oil and shallow fry on low flame until it beautifully crisps up.. And yes do not make the mistake of tossing it into your mouth at this stage because these are super addictive!!<br />
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<b><i><u>Here is what's needed:</u></i></b><br />
2 medium sized bitter gourds, deseeded and finely chopped<br />
1 cup grated coconut (Fresh) If using Frozen thaw it before you use<br />
4-5 fried red chillies (I use a mix of byaadgi and spicy round chilli)<br />
Marble sized tamarind<br />
1 tbsp coriander seeds<br />
1 onion finely chopped<br />
Salt to taste<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Apply salt to bittergourd pieces and keep it aside for 30 mins. Squeeze the water out of it well and either deep fry or shallow fry the pieces. ( I used a cast iron pan , added 2 tbsp coconut oil and shallow fry). Make sure they crisp up well and take care not to burn them.<br />
2) Grind grated coconut, red chillies, salt, tamarind and coriander seeds. The masala has to be ground coarsely.<br />
3) At the time of serving mix in the finely chopped onions, karela pieces and masala. Serve it immediately. It is best served with hot rice and some hearty <a href="http://www.kitchlab.com/2009/01/humble-daalithoy.html" target="_blank">Dal</a>!<br />
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<b><i><u>Variations</u></i></b>:<br />
This can be made with Potato or Raw banana or Yam too! They all taste equally delicious.. </div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-47387630936013594702020-04-14T09:55:00.001-07:002020-04-14T09:55:19.120-07:00Shevai ~ Rice string hoppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhpXBIso9eilIDKvAEok82NO0UXaxVU6ZueIgFuNdmSlkBS-E2U1Pis6lBJPa99ORJ5bnjZnsqJalQ2nWQ94duPuGY0OLeoS7nkUUFSPb1KnKSk_6KE5vQaub-ONjDy_SQ0J30FzT-G9X/s1600/Shevai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhpXBIso9eilIDKvAEok82NO0UXaxVU6ZueIgFuNdmSlkBS-E2U1Pis6lBJPa99ORJ5bnjZnsqJalQ2nWQ94duPuGY0OLeoS7nkUUFSPb1KnKSk_6KE5vQaub-ONjDy_SQ0J30FzT-G9X/s320/Shevai.jpg" width="320" /></a></div>
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If I had to pick only one breakfast item that I love the most..I would easily pick Shevai ! I can never get tired of eating this. Even though the process of making this is time consuming the end result is always worth the hard work! This dish includes fair amount of planning and demands patience.. I lack patience in lot of things but cooking is totally another game.. I have tremendous patience when I cook! I wonder how?<br />
Shevai would make appearance regularly at our breakfast plates. It was actually a two day process in my house hold to make it easy! Amma would soak the rice the previous day. Late at night just before hitting the bed she would grind it with freshly grated coconut,cook the batter to form a stiff dough and then cover it with wet cloth. This would breakdown the process and make it easy for the next day. Next day morning, balls would be made out of the dough and steamed in a steamer until done. The hot balls of the dough would then be pressed using a traditional press. Me and my brother would patiently wait for these to be done and enjoy our sunday breakfast with a generous helping of coconut oil and some spicy mango pickle! Traditionally this is eaten with grated jaggery in coconut milk and mildly scented with cardamom powder. But I always preferred to eat it with oil and pickle or some nice <a href="http://www.kitchlab.com/2008/12/batate-song.html" target="_blank">spicy potato song</a> or bibbe humman (fresh cashews cooked in spicy coconut masala with aroma of hing and coconut oil).<br />
Both the boys in the house share the same feelings towards these white beauties which is why they are now a regular fare at our place. We can never get enough of them. If you have a helping hand with the press then you are all sorted!<br />
<br />
<b><i><u>Here is what's needed:</u></i></b><br />
4 cups of dosa rice<br />
1.5 cups of grated coconut<br />
salt to taste<br />
water to grind<br />
<br />
<b><u><i>Procedure:</i></u></b><br />
1) Soak rice for a minimum of 5-6 hours. Grind it with grated coconut and water to a smooth batter. It should be of free flowing consistency. Add salt to taste.<br />
2) Pour the batter in a thick bottomed vessel and cook it until the batter forms in to a nice non sticky dough. It should be of the chapathi dough consistency.<br />
3) You can do two things here you can steam this dough right away or cover it with wet cloth until you are ready to steam. [I normally cook the dough late at night and then next day morning steam it. This is to simplify my work the next morning].<br />
4) Make balls out of this dough and steam it in the steamer for approximately 25 mins.<br />
5) Grease the press and its mold with oil to ensure the smooth working of the press.<br />
6) Press the steamed balls in the traditional press and transfer the noodles on to moist cloth to prevent it from drying it out. Repeat the same with the remaining dough balls.<br />
Enjoy fresh rice noodles with the sides of your choice. If you are a non vegetarian this goes really well with nice egg curry or chicken curry! Will definitely include step by step pictures when I make it the next time. Le me know if you try this!</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-5867944892082666832020-04-03T06:44:00.000-07:002020-04-03T06:44:06.529-07:00Pesarattu ~ Whole moong dosa (Vegan)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
The current pandemic - Covid 19 has imposed the situation on Lockdown in many parts of the world. This lockdown has taught us all a lot of things. I have learnt to be thankful to have pantry full of ingredients, to have the pleasure of serving hot meal to my family, to my country for taking this tough but much needed decision, to the community helpers who have ensured that everyone is safe and protected. This too shall pass!<br />
The lockdown has thrown us all off our busy schedule wagon, I miss my evening walks, my students at school, the friendly smiles from my neighbours and colleagues. As a family we have decided to eat mindfully and healthy, using the resources available in our pantry. We have decided to limit our outings to buy essential stuff unless and until its absolutely necessary!<br />
I had a packet of whole moong lying in the pantry. I normally make spicy maharashtrian style ussal, sprouts salad or simple amchi moong saarupkari. But this time I decided to try this dosa which I had tasted long back at my friends place. We absolutely loved this no ferment crispy thin dosa loaded with protein. This is an excellent breakfast idea.<br />
<br />
<b><i><u>What's needed:</u></i></b><br />
2 cups whole moong<br />
1/4 cup dosa rice<br />
3 green chillies<br />
1 tsp Hing/ Asafoetida<br />
1" ginger<br />
salt to taste<br />
2 medium onions finely chopped<br />
<br />
<b><i><u>Procedure:</u></i></b><br />
1) Soak moong and rice overnight or for 6 hours. Grind it with green chillies and ginger to a coarse paste. Add salt to taste.<br />
2) Heat a tawa(iron preferably). Rub some cooking oil (I used coconut oil), Pour a ladle full of batter and spread it to form a uniform, thin dosa. Add some finely chopped onions and cover and cook until crispy and done. Serve hot with spicy coconut and ginger chutney!</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-80412791899100233312020-03-25T23:13:00.000-07:002020-03-25T23:17:32.545-07:00Teek Biscuits ~ Spicy Masala biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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These masala biscuits brings back nostalgic memories from my childhood. My uncle always had a stock of these biscuits in a transparent pearl pet jar. As a child I never understood why he loved these over sweet and melt in the mouth nankhatai's. These were spicy! Every bite had a sharp taste of pepper and green chilli with a hint of sweetness. As a Child the taste was absolutely confusing!How could any one like savory biscuits was something I never understood Over a period of time, these were forgotten until one day I landed on kudpi maam's blog.These biscuits reminded me of home and my uncle's box! I decided to try his recipe for my hubby P who loves savory stuff over sweet any day. The house smelled delicious as these baked. The first batch was over in no time and I was forced to bake another batch! These were so good that even I who never liked savory biscuits fell in love with these! Bake a batch and enjoy these with a nice cup of coffee!<br />
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<a href="http://kudpiraj.blogspot.com/2015/06/masala-biscuitsspicy-mangalorean-cookies.html?m=1" target="_blank">Click here to read the original recipe</a><br />
<b><u>Ingredients:</u></b><br />
11/4 cup All Purpose flour<br />
1/2-3/4 tsp Salt (Original recipe suggests 1/4. I found that the salt was very less hence added more. Use 1/2 tsp and if you feel its not sufficient add more)<br />
3/4 tsp Baking powder<br />
1/2 tsp Turmeric powder<br />
100 gms or 7 tbsp +1 tsp Unsalted butter at room temperature<br />
2" finely chopped Ginger<br />
3-4 finely chopped Green chilli<br />
2-3 sprigs finely chopped Curry leaves<br />
2 tsp crushed peppercorns<br />
2 tbsp plain yoghurt<br />
1/2 tsp powder hing/asafoetida<br />
1 tbsp black sesame seeds<br />
1 tbsp finely chopped cashew<br />
2 tsp( I used around 3 tsp of organic raw sugar) powdered sugar<br />
<br />
<b><u>Procedure</u>:</b><br />
1) Mix hing powder well with yoghurt. Beat the butter well with spoon until it turns creamy and lump free.<br />
2) Sift flour, salt, powdered sugar and turmeric powder. Mix in the butter and rub well until the mixture resembles bread crumbs.<br />
3) Add in the chopped curry leaves, ginger, green chilli, peppercorns, sesame seeds and cashew bits.<br />
4) Add in the yoghurt and mix them all together to form a dough. Shape the dough into a log and chill it in fridge for 30 mins.<br />
5) Preheat oven to 350 F/ 170 C for 10 mins. Cut the log into equal sized cookies. Place it on a baking tray lined with parchment paper with a distance of 1mm between them.<br />
6) Bake at 350 F / 170 C for 5 mins, then turn down the temp to 300 F/145 C and continue to bake for another 10-15 mins or until the base of cookies turn golden brown.<br />
7) Remove on to a cooling rack and cool completely before storing them in air tight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABjphRpNF1WP_zVDnjHl3YmWjgo7nm9zikOyeWkuBzvD8hxSWz6er7tBRv0PZuM-nDHbJlhoMsNUHzFaIkmiPfItmgZE3ba8ctWjUdux3Oz8vi1_cGSSwiU31E6TjsISgY6bGzEfv0-6v/s1600/Masalabiscuits2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1045" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABjphRpNF1WP_zVDnjHl3YmWjgo7nm9zikOyeWkuBzvD8hxSWz6er7tBRv0PZuM-nDHbJlhoMsNUHzFaIkmiPfItmgZE3ba8ctWjUdux3Oz8vi1_cGSSwiU31E6TjsISgY6bGzEfv0-6v/s320/Masalabiscuits2.JPG" width="320" /></a></div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-73343151540908976072018-07-31T10:28:00.000-07:002018-07-31T10:28:37.690-07:00Eggless Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Baking is a big stress buster for me. The little guy shares the same passion as me when it comes to baking. The minute he notices the butter sticks on the counter he gets excited. We work together as a team. He helps me with the lining of trays, creaming the butter, measuring the ingredients. The time spent together helps him learn about measurement, gives him a chance to experiment / observe and more than all appreciate the effort that goes into making food. We bond as we have a blast in the kitchen. It also takes me back to my mom's kitchen. As a kid I used to hang around my mom, holding her saree pallu questioning her endlessly about various ingredients or spices used. Even now when I am home I spend most of the time sitting and chatting or helping mom in the kitchen. Now when I think of it I am glad that she took time to answer all my questions patiently as it helped me immensely with my love for Cooking. Memories are made from moments like these!<br />
<br />
These butter cookies are pretty easy to make with basic ingredients available in our kitchen pantry. The butter cookies are eggless, cumbly and pairs perfectly with a cup of hot coffee. My friend Sumana shared this recipe with me. These have been a hit with our family and friends. I hope you do give a try and let me know if you liked it.<br />
<br />
<b><i><u>Here is what's needed:</u></i></b><br />
<br />
2 cups APF<br />
1 cup or 2 sticks of unsalted butter softened<br />
3/4 cup fine granulated sugar<br />
2 tsp Vanilla extract<br />
<br />
<b><i><u>Procedur</u>e:</i></b><br />
<br />
1) Sift flour to ensure that there are no lumps. In a bowl cream the butter and sugar using a hand blender or whisk until light and creamy. Add in the vanilla essence and the flour. Using hands bring it all together to form a dough. Do not overwork the dough.<br />
2) Preheat oven to 350 F.<br />
3) Make small balls by pinching out the dough and roll it into a smooth ball. Place them on baking tray lined with parchment paper. Do not place the cookies too close to each other. Gently press with a fork to flatten it out and make a pattern on the cookie.<br />
4) Bake it for 12-15 mins in the oven or until the bottom turns brown. If the cookies are under baked they will turn chewy when cooled and if it is over baked they turn crunchy. So keep an eye after 12 mins. Gently lift a cookie to check if its browned else keep it for few more mins.<br />
5) Cool the cookies on a cooling rack and when done store them in an air tight box.<br />
<br /></div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-56283840755619284292018-04-03T19:43:00.001-07:002018-04-03T19:50:48.855-07:00Vegetarian Pad Kee Mao ~ Drunken noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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Thai cuisine is very much similar to our Indian cuisine. When we dine out we prefer to try out different cuisines. Thai tops our list!<br />
P loves spicy food and Thai red curry is his favorite. I have not tried making Thai food from scratch. I usually resort to pre-made pastes to satisfy our cravings.<br />
A friend of ours introduced us to Pad Kee mao or The drunken noodles, and it was love at first bite. This became a regular while dining out until one day I decided to try it out at home. The main reason for me to try this at home was the amount of oil used in restaurants. Also being a vegetarian I was never sure of the sauces being used. Hence began my quest for the recipe. Google gave me quite a lot of recipes. I checked them all and finally when I started cooking this recipe evolved.<br />
Feel free to play around with the sauces and veggies of your choice. I skipped tofu and baby corn in this since I did not have it in hand. Adding it would definitely elevate the dish even further.<br />
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<b><u><i>Here is what's needed:</i></u></b><br />
<b><i><u>Sauces</u></i></b>:<br />
1/4 cup dark soya sauce<br />
2 tbsp Maggi seasoning sauce<br />
1-2 tbsp red chilli garlic paste<br />
1 tbsp Thai peanut paste<br />
2 tbsp Sugar<br />
<br />
Flat Rice noodles 1/2 lb<br />
Thai basil leaves generous fistful washed<br />
Carrot 1 cut into julienne<br />
Peppers colored 1 cup cut into julienne<br />
Onion 1 thinly sliced<br />
Spring onions 2 small bunches whites and greens separated and chopped<br />
Mushrooms 8 chopped<br />
Broccoli 10 florets cleaned<br />
Garlic 8 pods finely chopped<br />
Oil Canola or peanut to stir fry<br />
Salt to taste<br />
<br />
<b><i><u>Procedure</u></i></b>:<br />
1) Soak the rice noodles in warm water until al-dente. The noodles should have a bite in them after being soaked else when tossed in sauce it could break and turn into gloopy mess.<br />
2) Mix all the ingredients under sauce well. Keep aside. Keep all the sauces and veggies ready as this is to be cooked on high flame.<br />
3) Heat a wok on high. Add oil. When the oil is hot, add in the finely chopped garlic and saute for few seconds. Add in the sliced onions, white part of spring onions, saute. Add in rest of the veggies and tofu (if using) except the greens of spring onion. Saute until the veggies are half done. If the veggies are cooked further they would end up soggy and soft which would affect the over all taste of the final dish.<br />
4) Add in the sauce mix and half of the basil roughly torn. Add in the soft noodles and saute. The sauce mixture already has quite a good amount of salt so watch out when adding salt. At this point do the taste test and check if it needs any seasoning. I added a little bit of chilli garlic paste at this point to notch up the spiciness.<br />
5) Finally add in all of the basil. Give it a quick stir. Transfer the noodles to serving bowl, garnish it with spring onion greens. Enjoy!<br />
<br />
P.S: I used regular rice noodles that we normally use for Pad thai. The freshness that Thai basil renders to this dish cannot be replaced with Italian basil.<br />
<br /></div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-63263029857190373362017-02-07T11:08:00.004-08:002017-02-07T11:08:59.876-08:00Tawa Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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Tawa Pulao is a famous Mumbai street food. I have very fond memories of Mumbai trip.Few of my summer vacations and Ganesh Chaturthi holidays were spent in Mumbai with my cousins. Those were the best days of my life. I have fond memories of learning to skate, playing in the rains,cycling, cricket and lots more. My aunt would let us experiment to our hearts content in the kitchen. I think the freedom to experiment and appreciation towards the food by others has made me fond of cooking!</div>
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This tawa pulao is usually made by the street side vendors using pav bhaji masala,butter,veggies and cooked rice. The pulao is mixed on huge tawa or griddle hence the Tawa Pulao. The veggies are cooked al dente keeping it crunchy and fresh. This has been a hit with my family and friends. Pair it up with some cool raita and enjoy a nice lunch/dinner. </div>
<br />
<b><i><u>Here is what's needed:</u></i></b><br />
2 cups basmati or any fragrant long grain rice<br />
1 cup chopped veggies like carrot , beans sliced lengthwise<br />
1/4 cup frozen green peas and corn<br />
15 bite sized cauliflower florets<br />
1 big onion finely sliced<br />
1 tomato finely chopped<br />
1 cup mixed bell peppers sliced (This adds to the flavor do not skip this)<br />
1/2 tsp turmeric powder<br />
2 tsp Pav bhaji masala powder<br />
1/2 tsp red chilli powder<br />
generous pinch of Kasuri methi<br />
3 tbsp butter or oil<br />
1 tsp cumin seeds/ jeera<br />
1/2 tsp fresh ginger garlic paste<br />
1 tsp Lemon juice<br />
salt and little sugar to taste<br />
chopped coriander leaves to garnish<br />
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<b><i><u>Procedure</u></i></b>:<br />
1) Heat a big pot of water and cook rice with salt to taste until just cooked. Don't over cook. Drain and cool. Refrigerated left over rice works well in this recipe.<br />
2) In a wok add the butter or oil. Add the cumin seeds let it splutter before thorwing in the sliced onions. Cook on high . Add in the tomatoes and cook till mushy. Add the veggies and coloured peppers and saute on high until cooked but crunchy.<br />
3) Add in all the masala powders and kasuri methi (Crushed between palms) and saute for a min. Add in the cooled rice and mix gently taking care not to break the rice. Add salt and little sugar to taste. Check for seasoning.Add spice powders if needed. When the rice is nicely and rice is evenly heated add the lemon juice and Mix well. Let it be on low flame for a few more mins. Switch off. Garnish with chopped coriander leaves.Serve with cool raita.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-47311752925888944782017-01-27T09:08:00.000-08:002017-01-27T09:09:56.089-08:00Avocado Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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Avocado the creamy popular fruit, is a favorite among many. Every trip to the weekly grocery store is incomplete without a pack of Avocado in the basket. The first time I tasted this fruit was in Mangalore when a dear cousin got it for us from Coorg. We had no idea as to how to use this or what to do with it. Our cousin suggested to make milkshake out of it. I remember that it needed lots of Sugar as the fruit though creamy was really bland. I don't think we ever got it after that! <br />
When we moved here we tried guacamole at a Mexican joint and it was love at first bite. My spicy loving Indian palate loved the tangy guacamole! When we got home I looked up on the internet for the recipe and was surprised to see that its the same old Avocado which we knew as butter fruit in India. Looking at the benefits of it we decided to make it a regular. The first few times I made just guacamole and then when you have too many ripe avocados you need to look for options. I started incorporating them in our daily salads and milkshakes at times. While looking for options chanced upon using them in Chapathi's or paratha's.<br />
A is very fond of paratha's but hates avocado! For some reason the kiddo never developed a liking for the fruit. I decided to sneak and try this paratha, it was an instant hit! Until he finished his meal I did not tell him it was made with Avocado as I did not want him to have the idea of avocado in his plate. After meal when i told him, he was surprised and said he could not taste the avocado but loved it. Now every time I buy avocado he insists on making this! If you don't like avocados may be this recipe can change your mind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM60zoGc4Q3fjQJIKcp-hztUYgQ56teiUcoAszYbH1gs0Xls-nFh1qVy1xulXgcqwKh2HVYCQqeyyq54FMkOTo0crcIueNOBX4OiJUrw_GlnhfxWsMK0174SP7iZOwQ-iA_J8T8NjZN06/s1600/AvacadoParatha1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM60zoGc4Q3fjQJIKcp-hztUYgQ56teiUcoAszYbH1gs0Xls-nFh1qVy1xulXgcqwKh2HVYCQqeyyq54FMkOTo0crcIueNOBX4OiJUrw_GlnhfxWsMK0174SP7iZOwQ-iA_J8T8NjZN06/s400/AvacadoParatha1.jpg" width="400" /></a><br />
<b><u><i>Here is what's needed:</i></u></b><br />
2 ripe avocados<br />
1 small onion finely chopped<br />
3 tbsp finely chopped coriander leaves<br />
2 tbsp lemon juice<br />
2 cloves of garlic finely chopped or grated<br />
salt to taste<br />
2 tsp red chill powder<br />
wheat flour or atta as needed<br />
Oil/ ghee to roast<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Cut the avocado in to half, de-seed and scoop the pulp out. Mash it with a fork and add all the ingredients other than flour and oil. Taste it and adjust the seasoning. It should be a little salty and spicy as the flour will make it bland.<br />
2) Add flour as needed while kneading into a smooth, non sticky dough. Pinch out lemon sized balls and roll it by dusting in flour.<br />
3) Shallow fry on mediuim flame with oil/ ghee until golden on both the sides. Serve with side dish of your choice or with yogurt and pickle.<br />
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<b><i><u>Tips:</u></i></b><br />
1) Try to make this dough fresh and use it as onions release water when salt is added.<br />
2) The avocado gets oxidized very fast so try not to skip the lemon juice.<br />
3) The dough is very smooth due to the addition of avocado. Gently roll them. These stay good and soft when packed for lunches.<br />
4) You can skip the red chilli powder and add finely chopped green chillies.<br />
5) Left over dough can be refrigerated but try and use it within a day to preserve the flavors.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-38813045277934534202017-01-19T08:43:00.002-08:002017-01-19T08:43:46.504-08:00Delhi Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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Wish you all a very happy and Prosperous New year! I hope you all made new resolutions and are sticking on to it!<br />
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My search for breakfast ideas is never ending. I am on constant lookout for different types of dosa as the boys in the house are crazy about it! I have no idea why this dosa is called Delhi dosa. This was shared by a good friend Chitra on a cookery group. The soft pillowy dosa got my attention and I tried it immediately. The dosas were light, soft and super tasty. This is now a frequent item on our breakfast table . These can be served with Vegetable kurma, <a href="http://www.kitchlab.com/2009/03/poori-saagu-2.html" target="_blank">saagu</a>, <a href="http://www.kitchlab.com/2008/12/batate-song.html" target="_blank">batate song</a>,Chutneys , <a href="http://www.kitchlab.com/2016/09/sambar.html" target="_blank">sambar </a>or simple Chutney powder with coconut oil.<br />
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<b><i><u>Here is what's needed:</u></i></b><br />
2 cups rice<br />
2 fistful of Urad ( I used whole urad)<br />
1 cup of Poha (I used the thin variety)<br />
salt and sugar to taste<br />
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<b><i><u>Procedure:</u></i></b><br />
Wash rice and urad dal thrice and soak it with poha for 4-6 hours. Grind it to smooth batter with water as needed. Keep the batter in a warm place overnight to ferment. Next morning add salt and sugar to taste. Keep it for five mins.While making dosa make sure that the tawa is hot. Pour a ladle full of batter, let it on high for few seconds then cover and cook on medium to low flame.These dosas need not be flipped but should be covered to ensure that they cook well. Serve hot!</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com2tag:blogger.com,1999:blog-3795273600765142969.post-18266931332979059672016-11-30T15:02:00.002-08:002016-11-30T15:13:36.070-08:00Ubbati/ Puran PoLi<div dir="ltr" style="text-align: left;" trbidi="on">
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Ubbati or Puran poLi is one of the dishes that I never thought I would ever make. My mom makes amazing ubbatis. Every year during the annual car festival my mom would make a big batch of sweets and savories to distribute among her office colleagues and our neighbors. She would make the dough and filling in the morning and afternoon after lunch we would make start the process of stuffing and rolling. Usually my aunts would come over to help and after I grew up I would help her with the roasting part.This recipe is my grandmother's who used to make yummy ubbatis. Unfortunately I never got to taste them!</div>
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I never attempted to make them as my mom would always make a big batch of it for me. During my usual India call amma mentioned that she made some ubbati and A asked if she could send some here. He loves it a lot so I decided to give it a try. It looked difficult but amma gave me step by step instructions and since I have seen her do it before I knew the process but only lacked confidence to try. I am glad that I tried it as it came out really well and got over in no time. If I can make it anyone can!</div>
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<b><i><u>Here is what's needed: (Makes about 26 palm sized ubbatis)</u></i></b><br />
(For the outer dough)<br />
1.5 cups All purpose flour/Maida<br />
pinch of turmeric powder/ few strands of saffron mixed in hot water<br />
1/4 cup water<br />
1/4-1/2 cup sesame oil<br />
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(Inner sweet dough)<br />
1 cup chana dal<br />
11/4 cup sugar<br />
1/2 tsp cardamom powder<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Mix all purpose flour with turmeric powder if using. Add 1/4 cup water and make a sticky dough. I used saffron mixed in water and added at this stage. Knead. Add 1/4 cup oil and keep kneading until all the oil is incorporated in the dough. It looks like a lot of oil intially but as you knead it gets absorbed. The key to soft ubbati is the kneading!! It might take around 15- 20 mins and If the dough is still sticky add some more oil and keep mixing until you get a soft and pliable dough. Once done cover with moist cloth and keep it for a minimum of 3-4 hours.<br />
2) Pressure cook the washed chana dal with water for 4 whistles. Drain the water. Reserve the water to make some yummy saaru. To the drained chana dal add sugar. The heat causes the sugar to melt. Mix and let it cool. Grind it to a smooth paste and pour it in a kadai or wok. Cook this on low flame until it comes together into a mass with no water content in it. Let it cool. Make balls of the size of big lemon.<br />
3) Knead the outer dough again and make small balls out of it. The sweet balls should be twice that of the outer balls size. Dust it lightly with flour and roll it into small puri. You can also use the palm to flatten it into puri. Keep the sweet ball at the center and gently cover it with outer dough without tearing it. Seal it by pressing the ends. Dust it with more flour and roll it gently into a medium sized uniform thickness chapathi.<br />
4) Heat a tawa hot and bring it to medium and fry the rolled ubbati without using ghee or oil. Take care not to flip the ubbati too many times in between. When you see some spots on the surface turn it over. If you flip it too many times there are chances of the delicate ubbati tearing. Keep cleaning the burnt flour on the tawa at regular intervals. Else they stick on to the ubbati and gives slightly bitter taste with black specks of burnt flour.<br />
5) When done place it on a big flat tray lined with kitchen towel to absorb the moisture from the ubbati. Maintain distance between the ubbatis. Only after the first layer has cooled down you can place the next over it. When it is completely cooled line a container with clean kitchen towel and stack it. You can warm the ubbati slightly in microwave and serve with home made ghee!<br />
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<b><i><u>Tips</u></i></b>:<br />
1) Make sure to make the outer dough well in advance as it needs resting time. Plan accordingly. This helps in making them soft.<br />
2) You can also grind few mustard seeds and mix it with maida and then knead it to make the outer dough. This also makes the ubbati super soft.<br />
3) After cooking the sweet mixture make sure that its completely cools completely before making balls.<br />
4)Do not flip the ubbati often and make sure to keep cleaning the tawa at regular interval with clean cloth.<br />
5) Cool the prepared ubbati completely before stacking them.<br />
These remain fresh for 4-5 days if stored properly. To increase the shelf life you can refrigerate and warm it on tawa or microwave before eating. Fresh home made ghee and milk are perfect accompanients to this yummy delicacy.</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-85136646642383212402016-09-22T17:00:00.000-07:002016-09-22T17:01:52.644-07:00Sambar <div dir="ltr" style="text-align: left;" trbidi="on">
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Idli Sambar is a healthy and nutritious South Indian breakfast since it has a good dose of carbs from the rice, protein from the dal and generous portion of veggies. Most of the Indian households have this for breakfast atleast once a week.<br />
Sambar can be easily made with ready made sambar powder available in Indian grocery stores. I prefer to make them fresh at home as nothing can beat the aroma of freshly made powder. It is very easy and don't get intimidated by the long list of ingredients.<br />
Sambar can be served as a side with hot fluffy idli's , a bowl of steaming rice or with crispy hot vadas dunked in it! This recipe is from my friend Naina . Her sambar is a favourite with us friends. This is slightly different from our konkani style sambar but very tasty and aromatic. I usually make this sambar with idli's. Feel free to add eggplants, beets in this recipe. I did not have them handy when I made them. Try not to skip the raddish as it elevates the taste of sambar. I was not a big fan of radish until I tasted it in this recipe. Try it and I am sure you will love it.<br />
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<b><i><u>Here is what's needed:</u></i></b><br />
1/2 cup toor dal<br />
2 cups chopped mixed veggies like beans, potato, carrot etc<br />
1 small radish peeled and cut into round slices<br />
8-10 pieces drumsticks<br />
2 tomatoes chopped<br />
1 small onion chopped<br />
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<b><i><u>For the masala (paste):</u></i></b><br />
2 tbsp coriander seeds<br />
1 tbsp cumin seeds/ jeera<br />
2 tbsp chana dal/ 2 tbsp brown chana (Using chana makes the sambar tastier)<br />
1 tbsp urad dal<br />
1/2 tbsp mustard seeds<br />
1/4 tsp methi seeds<br />
10-12 pepper corns<br />
Red chillies as per taste ( I used a combination of 2 Kashmiri chillies and 4 byadgi chilli. Remember pepper adds to the spiciness)<br />
1/2 onion chopped<br />
Tamarind of the size of a large gooseberry<br />
Grated coconut 1 fistful<br />
1 tsp turmeric powder<br />
1 tbsp grated Jaggery<br />
1 tbsp oil<br />
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<b><i><u>Seasoning:</u></i></b><br />
Oil/ ghee 1 tbsp<br />
1 tsp mustard seeds<br />
generous pinch of asafoetida/hing<br />
2 springs curry leaves<br />
1 red chilli<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Pressure cook toor dal with beans, potato, raddish and carrot in sufficient water for 3 whistles.<br />
2) In a small pan roast the spices by heating a tbsp of oil. Add in coriander seeds, cumin seeds, chana dal, urad dal, mustard seeds, methi, pepper corns, red chilli, chopped onion and grated coconut and fry until golden brown. Take care not to burn it as it would ruin the taste of sambar. Cool and make a paste with tamrind, turmeric powder and little water. Keep aside.<br />
3) Heat oil in a pan big enough to hold the sambar. Add mustard seeds and let it splutter. Add in the hing, curry leaves and red chilli. Add in onion pieces. Saute until pink. Add in cubed tomatoes. Let it cook covered until mushy. Add the ground masala paste and fry it well for 4-5 mins. If the paste is too dry add little water so that the masala does not stick to the bottom of the pan.Add more water and thrown in the drumstick pieces. Cover and cook until it softens. Add in the boiled dal with veggies, jaggery and salt. Cook on slow flame until the sambar boils really well. Add generous amount of finely chopped coriander leaves along with its stems . Give it a rolling boil and switch off.<br />
Serve hot.</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-4501368366263756672016-07-12T15:04:00.000-07:002016-09-22T17:02:16.269-07:00Aloo Gobi<div dir="ltr" style="text-align: left;" trbidi="on">
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Aloo Gobi is one of my favorite side dish with soft phulkas. As all of us love it so I make this often but the only issue that I used to face was one of the vegetable would turn soft or soggy which is a total disaster in this recipe. Over the years I learnt from my mistakes and now this recipe is perfect for us. The veggies are cooked but yet they hold the shape and flavors! It is slightly time consuming but the end result is so worth it. Try it and I am sure you will fall in love with this.</div>
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<b><i><u>Here is what's needed:</u></i></b></div>
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1 small cauliflower cut into florets</div>
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3 small potatoes ( I used white potatoes) Peeled and cubed</div>
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2 small red onions finely chopped</div>
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2 tomatoes pureed</div>
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1 tsp fresh ginger garlic paste</div>
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1 tsp red chili powder'</div>
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1 tsp paprika powder</div>
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1/4 tsp turmeric powder</div>
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1 tsp coriander powder (try to use fresh)</div>
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1-2 tsp Garam Masala powder</div>
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1 tsp Kitchen King Masala powder</div>
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1 tsp Kasuri methi</div>
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1/4 tsp Cumin Seeds</div>
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Amchur powder and Salt to taste</div>
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1/2 tsp Sugar (Optional. But I prefer using them to balance the heat and tanginess)</div>
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4 tbsp Oil</div>
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<b><i><u>Procedure:</u></i></b></div>
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1) Soak cauliflower florets in water with salt and turmeric powder for few mins.Drain. This ensures that the florets are clean and free of worms.</div>
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2) Heat 2 tbsp oil in a kadai and add the cauliflower florets. Saute on low flame with little salt until they are slightly cooked yet firm. Drain. In the same oil add the Potato cubes and saute on low flame with salt until nicely browned. Keep aside.</div>
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3) In the same kadai add some more oil. Add cumin seeds and let them splutter. Add ginger garlic paste and onions. Saute until onions turn pink. Add tomato puree and cook till the rawness goes away.</div>
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4) Let the flame be on low and add in the masala powders one by one. Take care not to burn the spices. Toss in the shallow fried potato and cauliflower. Mix gently until the veggies are nicely coated with the gravy. Add salt and sugar (if using). Cover and let it cook slightly in steam. Avoid over cooking as it makes the curry mushy.</div>
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5) Crush the kasuri methi in between your palms. Let it cook further for 2-3 mins to infuse the flavors and switch off. Garmish with chopped coriander leaves. Serve hot with soft phulka's or with some steaming Dal and Rice.</div>
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-6449583545984101922016-06-28T11:33:00.000-07:002016-06-28T11:34:37.767-07:00Corn Mixture/ Corn flakes Chivda<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGLlHziB1GJKb1T5TPi15R9-6AdqCBIhyekDV2Dyvm-nUy_BXnUlQnqkBT_7T8jyEqeOTnR-iQ2IpP5SOcSCAgbpMRV9LuHWRFiN9b8zqaUv0j2ISraLdX8R6HMsHQGlrB54krM_IcNKm/s1600/CornMixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGLlHziB1GJKb1T5TPi15R9-6AdqCBIhyekDV2Dyvm-nUy_BXnUlQnqkBT_7T8jyEqeOTnR-iQ2IpP5SOcSCAgbpMRV9LuHWRFiN9b8zqaUv0j2ISraLdX8R6HMsHQGlrB54krM_IcNKm/s640/CornMixture.jpg" width="640" /></a></div>
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Corn mixture is one of the snacks that can be easily made at home. It needs very less ingredients and takes just 15-20 mins from start to finish. Kids love this snack as its not very spicy and very crunchy. You can use cashews, raisins , dry coconut flakes to this to make it more flavorful. I Love it with just peanuts but do add raisins as my son loves them.</div>
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<b><i><u>Here is what's needed:</u></i></b></div>
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2 cups dry cornflakes poha (This is available at Indian stores as corn poha)</div>
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1/2 cup unsalted peanuts</div>
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a fistful of raisins</div>
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2 springs of fresh curry leaves</div>
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2 green chilli slit(Optional)</div>
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1/2 - 1 tsp of red chilli powder</div>
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salt to taste</div>
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1-2 tbsp of sugar powder</div>
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Oil to deep fry</div>
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<b><i><u>Procedure</u></i></b>:</div>
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1) Heat oil. deep fry peanuts on low flame until they slit open slightly and look crisp. Drain and let it cool.</div>
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2) Deep fry curry leaves and green chilli until curry leaves crisp up. Drain and let it cool.</div>
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3) If using raisins or cashew deep fry them and drain. Let it cool.</div>
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4) In the same oil start deep frying the corn poha in batches until they fluff up. They don't take much time so keep an eye on them to prevent burning, Drain on a paper towel.</div>
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5) when the the fried corn flakes are still warm transfer them to a huge bowl and add the deep fried peanuts, curry leaves, green chilli, raisins and cashew if using , salt, powder sugar and red chilli powder. toss or mix gently so that the seasoning is evenly distributed. Check for seasoning and add as per your taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIM0Wz0pAru10Gv16Ke2wUq3An5dBb8KL2j09UYRG1bHSlEmdoEeB8vipwtwnjQqehZMhJcs-tJi2qWzj1IS6-0DHhvQ0tof4B0JqhmONVZG5BzQld8YvuXz0jRuC97lfd93A7Wvbpzwb/s1600/cornmixture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIM0Wz0pAru10Gv16Ke2wUq3An5dBb8KL2j09UYRG1bHSlEmdoEeB8vipwtwnjQqehZMhJcs-tJi2qWzj1IS6-0DHhvQ0tof4B0JqhmONVZG5BzQld8YvuXz0jRuC97lfd93A7Wvbpzwb/s400/cornmixture2.jpg" width="400" /></a></div>
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6) When cool transfer it into a clean air tight container and Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs2XiXrnbirfqbi39HVvIQBdq5UASPJVS74enhH2EqLsYj37THpxqAuph8ZRtlnT1evfGusk0r3N5DU7ke4IOnAqreWiw1oSJMsKwRTBCtERZ9iY5zcm2tSR-HlDNpMcFLZP7DIC6qOBM/s1600/cornmixture3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs2XiXrnbirfqbi39HVvIQBdq5UASPJVS74enhH2EqLsYj37THpxqAuph8ZRtlnT1evfGusk0r3N5DU7ke4IOnAqreWiw1oSJMsKwRTBCtERZ9iY5zcm2tSR-HlDNpMcFLZP7DIC6qOBM/s400/cornmixture3.jpg" width="400" /></a></div>
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Variations,</div>
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1) You can make the mixture with deep fried thick poha instead of corn poha. </div>
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2) Increase the chilli powder if you prefer spicy snacks.</div>
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3) You can make a powder of roasted jeera and coriander powder as seasoning. My MIL used to make the mixtures with this powder.</div>
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-41312167182531054912016-06-24T16:12:00.003-07:002016-06-24T16:30:04.850-07:00Shenvo ~ Spicy sev<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNhzYYj3sssF322R1P1Q3V4SwXdFelL7pVmHq9dj_L3_hm16uPICLt5ycl9aGicN8ElY26vXt8NNgrcn46LI3q7DwgdUF-MhR6zMGmPHRBskY6uxD4jM9spu4xehXVKGcr0qpkKgeZA0u/s1600/Sev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNhzYYj3sssF322R1P1Q3V4SwXdFelL7pVmHq9dj_L3_hm16uPICLt5ycl9aGicN8ElY26vXt8NNgrcn46LI3q7DwgdUF-MhR6zMGmPHRBskY6uxD4jM9spu4xehXVKGcr0qpkKgeZA0u/s400/Sev.jpg" width="400" /></a></div>
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Shenvo is our favorite side to go with Poha or Upma. I was not very happy with the Sev that we got here at Indian stores. They do taste good but it lacks the flavor that I grew up on. The Sev that is made at Mangalore has a wonderful aroma of Hing and Ajwain. I missed those here so much that I decided to try making at home. They are so easy to make that, once I made them at home we got hooked. Now we don't fancy the store brought ones. The advantage of making it at home are many price, quality of ingredients and portion control. It does not take much time to make these yummy Sev.<br />
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<b><u><i>Here is what's needed:</i></u></b><br />
2 cups Besan/Chickpea flour<br />
1/2 cup rice flour (optional)<br />
1 tsp red Chili powder<br />
Salt to taste (I used almost 1 tsp)<br />
Generous splash of hing powder<br />
2 tsp Ajwain<br />
Water as required<br />
Oil to deep fry<br />
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<b><i><u>Procedure</u></i></b>:<br />
1) Dry roast the Ajwain till fragrant. Cool down and crush with a mortar and pestle. Sieve it.<br />
2) In a bowl whisk Besan, Rice flour, red Chili powder, salt, Ajwain powder, Hing powder. Add 2 tbsp of hot oil and mix. Add water little by little until it forms a sticky dough. Check the salt and spice and add more if required.<br />
3) Heat oil. Grease the Sev mold and add the dough into the cylinder. Tighten. Press and make circles of Sev directly into the hot oil. When it stops sizzling turn over if needed. Keep an eye on it and make sure that does not burn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAeU1NBm5uZ9KCONtl1C_Ow-iYnSvqcVxh5_EpYOEweItqOBpSfm0Xdhit2jVXYuuS_HsznmyGTxCLsRtYVpDTWpfPtCaMyKQxfY1_CA5mDnuJkwM4DWgc1gApJlcoclbwAZNBCqODHb2/s1600/Shenvo+frying.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAeU1NBm5uZ9KCONtl1C_Ow-iYnSvqcVxh5_EpYOEweItqOBpSfm0Xdhit2jVXYuuS_HsznmyGTxCLsRtYVpDTWpfPtCaMyKQxfY1_CA5mDnuJkwM4DWgc1gApJlcoclbwAZNBCqODHb2/s320/Shenvo+frying.jpg" width="320" /></a></div>
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4) Drain on tissue and let it cool. Once cooled crush it lightly and store in an air tight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9Z-nmL25jVXwc-9wtOzd4cm_xBI_JWw5DPj_YuDu7EggkG_haGNTnt8cAsZnMTjlu06mqJhMHWSwI1DQLpmU8scQggeph8qXAPHNqm71ayrF5lIVl2CqtkiJeN9EeP1UQ272tzX1j055/s1600/Shenvo2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9Z-nmL25jVXwc-9wtOzd4cm_xBI_JWw5DPj_YuDu7EggkG_haGNTnt8cAsZnMTjlu06mqJhMHWSwI1DQLpmU8scQggeph8qXAPHNqm71ayrF5lIVl2CqtkiJeN9EeP1UQ272tzX1j055/s200/Shenvo2.jpg" width="200" /></a></div>
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com0tag:blogger.com,1999:blog-3795273600765142969.post-49392184962042205872016-02-01T20:09:00.000-08:002016-02-01T20:09:02.379-08:00Gobi Urval ~ Spicy and tangy Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
Urval is a spicy and tangy preparation usually made with chicken. My husband raves about a restaurant in Mangalore that serves amazing Chicken Urval. Ever since then I wanted to try it but being vegetarian never got a chance. So I googled it and also got the recipe from my friend. I made a lot of modifications in the recipes, like not deep frying the florets and also adding a little of spice. This is one of our favourite and also among my friends. The seasoning that goes in to this dish elevates its taste. This tastes amazing as starters or as a side dish with dal and rice. The cauliflower in the recipe can be easily replaced with chicken or mushrooms.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9B5D5vsyQHSxla0WUbIfrWEkLz0aNWx-6YJcS4WtyTmtqYfWWbQGiSLsX2rXGGDtME1nGgQKqI4jvqY4nvmyuQgecmDDMD72yvW329-3RVQ180QAeqtCb1mHI8CDuiz_kGEB9pJdHlfkO/s1600/urval.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9B5D5vsyQHSxla0WUbIfrWEkLz0aNWx-6YJcS4WtyTmtqYfWWbQGiSLsX2rXGGDtME1nGgQKqI4jvqY4nvmyuQgecmDDMD72yvW329-3RVQ180QAeqtCb1mHI8CDuiz_kGEB9pJdHlfkO/s320/urval.JPG" width="320" /></a></div>
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<b><i><u>Here is what's needed:</u></i></b></div>
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<b><i><u>To marinate</u></i></b></div>
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2 cups cauliflower florets - bite sized and cleaned</div>
1 tsp fresh ginger and garlic paste<br />
1 /4 tsp turmeric powder<br />
Salt to taste<br />
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<b><u><i>To Roast</i></u></b><br />
1 tsp Coriander seeds<br />
1 tsp Cumin seeds<br />
2 green Cardamom<br />
2 cloves<br />
10 peppercorns<br />
5-6 Kashmiri Chilies<br />
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5 cloves garlic<br />
2" ginger<br />
2 Onions sliced<br />
2 tomatoes<br />
2 tsp tomato ketchup<br />
15 Cashew cut into pieces<br />
10 curry leaves torn into two<br />
Salt to taste<br />
Oil<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Dry roast the ingredients under "<b>To Roast</b>" until fragrant and lightly browned. Let it cool. Grind it to smooth paste with little water. Keep aside.<br />
2) Marinate the cauliflower with ginger garlic paste, turmeric powder, salt and a tsp of the ground spice paste. Puree the tomatoes.<br />
3) Heat oil in a pan, add the cashews and curry leaves. Fry until cashews turn golden and leaves crisp. Keep it aside. In the same pan add more oil if required and add the sliced onions. Saute until pink.<br />
4) Add the ground paste followed by the tomato puree. Cook it until the raw smell goes away and it smells fragrant. Add the marinated cauliflower florets and ketchup to taste. Do not add any water and let it cook in the water that cauliflower releases.Add salt to taste.Make sure you don't add too much salt as the marinated florets already have some salt in it. Cook until the florets are cooked but still have a slight crunch in them. Over cooking them makes it mushy. Pour the roasted cashews and curry leaves seasoning and serve.<br />
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<b><i><u>Variation:</u></i></b><br />
The same recipe can be made Mushrooms or Chicken. My friend made this with Chicken and loved it. If using Chicken make sure that you add a little curd while marinating and also add a tsp or two of red chilli powder depending on the spice level.</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-19039447039230750202016-01-19T13:52:00.000-08:002016-01-19T13:57:24.256-08:00Saffron Butter Cake ~ Tried & Tasted<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICI7Si0hTRGsCcAlURPTl9yjnzY4KsQbscQEtzjWucGjR8HLkMqKaKfWVQfnJupw3cw1zSWFVBL9XRNdYtQNABIl9Gfq1EeB-b_cOZmTHEgu8usskx0KoAvYQ-CW6F_AwRpeiQ3b1vPeI/s1600/SaffronCake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICI7Si0hTRGsCcAlURPTl9yjnzY4KsQbscQEtzjWucGjR8HLkMqKaKfWVQfnJupw3cw1zSWFVBL9XRNdYtQNABIl9Gfq1EeB-b_cOZmTHEgu8usskx0KoAvYQ-CW6F_AwRpeiQ3b1vPeI/s400/SaffronCake.JPG" width="400" /></a></div>
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<span style="text-align: left;"><b><i> <span style="color: red;">Wishing you all a very Happy and Prosperous New year.</span></i></b></span></h2>
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<span style="text-align: left;">Have you ever been haunted with a picture of some food? It happened to me when I saw the picture of this beautiful yellow cake on one of the groups in Facebook. It had my favorite spice ~ "Saffron". The cake looked simple with intriguing flavors that made me want to try it at the first given opportunity.</span></div>
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<span style="text-align: left;"> Even though I have a sweet tooth I am not big fan of cakes. The only cakes that I like is simple homemade cake with no frosting! This fit the bill perfectly. The cake is not too sweet.. but soft, buttery and smells heavenly. I have followed the recipe on the <a href="http://www.framedrecipes.com/saffron-butter-cake/" target="_blank">"Framed Recipes"</a> blog. Thank you </span><a href="http://www.framedrecipes.com/saffron-butter-cake/" style="text-align: left;" target="_blank">Sreelatha </a><span style="text-align: left;">for this</span><span style="text-align: left;"> </span><a href="http://www.framedrecipes.com/saffron-butter-cake/" style="text-align: left;" target="_blank">wonderful recipe</a><span style="text-align: left;">. I would increase the sugar level slightly next time if I am making this as dessert (but that's because I like my desserts a little sweet). If making it with tea or coffee its perfect. My pictures don't do</span><span style="text-align: left;"> justice to this beautiful cake so please head over to her </span><a href="http://www.framedrecipes.com/saffron-butter-cake/" style="text-align: left;" target="_blank">wonderful blog</a><span style="text-align: left;"> which has drool-worthy pics.</span></div>
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<b><i><u>Here is what's needed:</u></i></b><br />
2 sticks Unsalted butter (I used lightly salted and skipped adding salt) at room temperature<br />
1.5 cups All Purpose flour<br />
1 cup Sugar (Add 1/3 - 1/4 cup sugar extra if you like it sweeter)<br />
4 tbsp fresh milk<br />
4 Eggs<br />
1 tsp Baking powder<br />
1 tsp Vanilla Essence<br />
1/2 tsp salt<br />
2 generous pinches of Saffron<br />
generous pinch of fine cardamom powder (Optional)<br />
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<b><i><u>Procedure:</u></i></b><br />
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1) Warm the milk and add the Saffron. Let them soak in the milk for few minutes so that the flavors get infused. Keep it aside for at least 20 mins.<br />
2) Pre-heat oven at 375 deg F. Grease and line a 9 inch round cake pan.<br />
3) In a bowl mix the dry ingredients - All purpose flour, salt, baking powder. You could sieve it. I usually use a whisk.<br />
4) Cream butter and sugar until light and creamy. Add one egg at a time and beat until incorporated on low speed. When all the eggs are added the mixture looks curdled. I am glad that this was mentioned in the original recipe as I got tensed seeing the curdled mixture. The flour mixture will take care of this.<br />
5) Add the vanilla essence and saffron infused milk. I also added a generous pinch of cardamom powder as I love its pairing with Saffron<br />
6) Add the flour mixture in parts while beating it on low. Pour the batter in the prepared tin and bake in the pre-heated oven for 40 -45 mins until tooth pick inserted comes clean. Do cover the cake with aluminum foil shiny side down if it browns too fast.<br />
7) Once out of the oven let the cake rest in tin for 5 mins and then invert it on a wired rack to cool completely. Slice.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com3tag:blogger.com,1999:blog-3795273600765142969.post-69507516190909994362015-12-02T15:26:00.001-08:002015-12-02T15:26:41.137-08:00Davangere Benne dose ~ Butter Dosa <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz98pzwwXMqxXZCWRkbqheIvVtd4sJD1tgTkmnGcSWNBDLviStfS_pSWMshznnar0_j5piF4DHf4G5ePmxul188w3ENmSUPctVjd47gqkKlyC4YYMM3mECk_xrxbV0D9WZv6L3gNQQO8_g/s1600/SAM_8655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz98pzwwXMqxXZCWRkbqheIvVtd4sJD1tgTkmnGcSWNBDLviStfS_pSWMshznnar0_j5piF4DHf4G5ePmxul188w3ENmSUPctVjd47gqkKlyC4YYMM3mECk_xrxbV0D9WZv6L3gNQQO8_g/s1600/SAM_8655.JPG" width="320" /></a></div>
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I am back to blogging after a long break of almost a year. In between a lot of changes happened and now we are well settled in a new place and loving it.This is an old draft that I am posting.<br />
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Our breakfast usually has some dosa most of the time and sometimes the variety of upma or poha. My little boy loves most of the dosas and will happily eat breakfast if dosa is on the menu. He cannot eat very early in the morning during school days with an exception if it is dosa. To make sure he gets his breakfast quota with a glass of milk I make dosas most of the time. Hence I am in constant search for new dosa recipes. One day my hubby causally suggested that I should look for Davangere Benne dose which was his favourite during his college days. The internet world opened up a lot of recipes and I picked one among them. I wish I had saved the link to credit the source. I tried looking up for this recipe again but did not get it. This is an old draft that I am posting hence I have lost the source.Sorry!! This Dosa tasted really good so I had saved it on my phone. Glad that I could get this and share it here. I am not sure if this is authentic recipe for benne dose but we loved it.<br />
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<b><i><u>Here is What's needed:</u></i></b><br />
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2 cups Idli rice/Dosa rice<br />
1/2 cup Urad dal<br />
1/4 tsp methi seeds<br />
1 cup thick Poha<br />
Salt and Sugar to taste<br />
2 tbsp Maida/All purpose flour<br />
Baking Soda a pinch<br />
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<b><i><u>Procedure:</u></i></b><br />
<b><i><u><br /></u></i></b>
1) Soak rice, urad dal and methi seeds for 4 hours.<br />
2) Soak thick poha seperately for 15 mins.<br />
3) Grind the batter with soaked dal and poha together to smooth batter.<br />
4) Let the batter ferment in a warm place overnight.<br />
5) Next day morning mix 2 tbsp Maida/All Purpose flour and baking soda with little water to smooth paste and mix it into the fermented batter. Add salt and sugar to taste. Leave for 10 mins and then make thick dosa on hot griddle. Roast one both the sides until golden brown. Add a dollop of butter and Serve hot with Potato curry and spicy chutney.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com4tag:blogger.com,1999:blog-3795273600765142969.post-45949357123769698602014-10-28T15:54:00.000-07:002014-10-28T15:54:34.465-07:00Diwali 2014 ~ Kaju Katli<div dir="ltr" style="text-align: left;" trbidi="on">
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This post is a tad bit late but hoping that all the readers had a very Happy Diwali. This Diwali was indeed special as my parents are here with us. After long time I and mom caught up on long afternoon chats. We end up churning a lot of delicacies together, not that any one is complaining. This Diwali,we made a lot of delicacies. We made Phenori(Chirote), Rava Laddoo, Kodbale (South Indian rice flour snack), Spicy tukdi(Spicy namak pare) and Kaju Katli.<br />
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Kaju Katli is one of our family favourite. I got inspired by a group on FB called Epicurean Delights and decided to give this sweet a try. I noted a lot of recipes and googled few recipes and finally decided on a step by step recipe from <a href="http://www.rakskitchen.net/2011/08/kaju-katli-diwali-sweet-recipes.html" target="_blank">Rak's Kitchen.</a> The result was perfect and loved by everyone in family. Thank you Rak's Anand for this wonderful recipe. I am noting it here for my future reference. Please click this <a href="http://www.rakskitchen.net/2011/08/kaju-katli-diwali-sweet-recipes.html" target="_blank">link</a> for a step by step recipe.<br />
<b><i><u>Here is what's needed:</u></i></b><br />
1 cup Cashew nut (at room temperature)<br />
1/2 cup Sugar<br />
1/4 cup Water<br />
1 tbsp Milk<br />
Ghee for greasing<br />
<b><i><u>Procedure</u></i></b>:<br />
1) Powder cashewnuts in a mixer grinder until fine. I did it in two parts to avoid over crowding.<br />
2) In a non stick pan, heat water and add sugar to it. Let the sugar dissolve completely and when it forms almost a single thread consistency add in the cashew powder. Turn the heat to low and keep stirring continuously. When the mixture starts to get dry and starts to leave the sides or if a small piece is taken and rolled between your palms it should form a small smooth ball. Take it out on a clean counter or wide plate.<br />
3) When the dough is still warm start kneading.Apply little ghee to make the kneading easy. Knead gently so that the grainy texture turns to smooth. If you feel the mixture is very dry add milk and knead gently to avoid cashew releasing oils. When it is smooth enough with the help of rolling pin roll it out into desired thickness and when slightly cool cut in to diamond shapes shapes.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com5tag:blogger.com,1999:blog-3795273600765142969.post-7940281268489535462014-09-18T13:11:00.000-07:002014-09-18T13:11:57.311-07:00Batate Vaagu 2 ~ Spicy Potato Curry(Without Onion and garlic)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a spicy Konkani curry that features in our menu on auspicious days when we don't eat Onion and garlic. It is very easy to prepare with minimum ingredients and yet full of flavour. It has mild sweetness from freshly grated coconut and heat from red chilli powder.<br />
I have already blogged about this curry <a href="http://www.kitchlab.com/2008/07/batate-vaagu-spicy-potato-side-dish.html" target="_blank">here</a>. Over time I have modified this recipe and this one is our current favourite with extra tang from tomatoes and a hint of coriander.<br />
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<u><i>Serves: 4</i></u><br />
<u><i>Time to cook: 30-45 mins </i></u><br />
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<b><i><u>Here is what's needed:</u></i></b><br />
3 large Idaho Potatoes<br />
4 medium Roma Tomatoes (finely chopped)<br />
1/4 cup grated coconut (fresh or frozen) at room temperature<br />
1/2 tsp coriander powder<br />
2 -3 tsp kashmiri red chilli powder(Kashmiri chilli powder gives a lovely colour with less heat. Increase or decrease the chilli powder according to your taste)<br />
1/4 to 1/2 tsp Asafoetida(hing)<br />
Salt to taste<br />
2tbsp Oil<br />
1/2 tsp mustard seeds<br />
3/4 tsp urad dal<br />
1 sprig curry leaf torn in to bits<br />
Finely chopped coriander leaves to garnish<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Pressure cook Potatoes for 3 whistles. Let it cool. Peel and chop into bite sized pieces.<br />
2) Heat Oil in a pan. Add in mustard seeds and let them crackle. Add Urad dal and saute until it turns golden brown. Add curry leaf.<br />
3)Throw in the chopped tomatoes and let it cook until mushy. Add the hing powder, coriander powder and red chilli powder. Let it cook for two to three mins. Add in the potatoes. Add salt to taste and mix well until the potatoes are nicely covered with the masala.<br />
4) Turn the flame to medium and add 1/2 cup water. Cover and let it cook. Keep mixing in between to make sure that the curry does not stick to the bottom. When the water evaporates add the grated coconut and saute the curry well for 5 mins. Add in the coriander leaves and give it a quick stir.<br />
Serve hot with Rice and Dal or with phulkas. I have served this with some Rice noodles. (Recipe coming up soon)<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-24145832380402644772014-01-26T15:53:00.000-08:002014-01-26T15:53:27.241-08:00Kadai Mushroom<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushrooms are a family favourite. Every trip to grocery store is in complete without buying lovely mushrooms. Back in India we used to use the thunder mushrooms that grow only during the monsoon season. Here I used the white cultivated mushroom that is easily available. I usually make traditional konkani style spicy mushroom song or bhutti or North Indian style subzi out of it. Some times I add it in Biryani's or pulaos too. I love to replace paneer with mushrooms in many of the paneer based dishes as I am not very fond of paneer pieces in my gravy. I like grated paneer curries or if making palak paneer or matar Paneer I like small pieces of paneer.<br />
In the process of cutting down fat I regularly replace the paneer out of Kadai Paneer with mushroom. I usually make this dish dry but this time I made it a little with gravy so that Little A can eat his Phulka dabbed with home made ghee in it. He prefers gravy based dishes more than dry sabzi's.<br />
Long back when <a href="http://www.onehotstove.com/" target="_blank">Nupur</a> announced "<a href="http://onehotstove.blogspot.com/2013/03/the-swap-round-up-spices-and-nice-things.html" target="_blank">spice and something nice</a>" event I had participated and got fragrant homemade kadai masala with other goodies from a very lovely girl Divya. This masala was so fragrant that every time I used it my curries I got rave reviews. The recipe that Divya shared with me is sightly different. Will share it here next time. Here is how I made a quick version of it.<br />
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<b><i><u>Ingredients:</u></i></b><br />
2 cups cleaned and chopped Mushrooms<br />
1 green pepper Chopped to bite sized cubes(Coloured ones taste yummy too)<br />
2 medium Onions chopped<br />
2 tomatoes<br />
1 tsp fresh ginger garlic paste<br />
1tsp Tomato ketchup<br />
2 tsp Kadai masala or (dry roast 2tsp coriander seeds, 2-3 red chillies and powder coarsely. Use this fresh powder and little bit of garam masala to taste)<br />
1/4 tsp sugar<br />
1/4 tsp Turmeric powder<br />
1 tsp Chilli powder<br />
3 tbsp Oil<br />
1 bay leaf<br />
1/2 tsp Cumin seeds<br />
a generous pinch of kasuri methi<br />
salt to taste<br />
chopped coriander leaves to garnish<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Blanch tomatoes in hot water and puree them.<br />
2) Heat a tbsp of oil in a pan and saute green peppers until crunchy but done. Keep aside.<br />
3) Heat the remaining oil in the same pan and add cumin seeds with bay leaf in to it. When cumin seeds start spluttering and change their colour add the chopped onions and ginger garlic paste. Fry well until done.<br />
4) Add the tomato puree and cook further for 3-4 mins. Add in the masala powders and tomato ketchup and saute for 2 mins or until oil seperates.<br />
5) Throw in the chopped mushrooms and cook uncovered on a medium to high flame until done. First the mushroom starts leaving water and when you continue to cook the water evaporates. Add salt and sugar to taste.<br />
6) Finally add the sauteed peppers, Kasuri methi and cook for a minute or two and garnish with chopped coriander leaves and switch off<br />
Serve with hot Phulka's or with mild pulao's.<br />
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Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com4tag:blogger.com,1999:blog-3795273600765142969.post-12901771070289342892014-01-05T23:46:00.000-08:002014-01-05T23:46:02.213-08:00Happy New Year and Hershey's Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><u>Wish you all a very very Happy and Prosperous New Year.</u></i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSf9TtbnfSKbgMYS78i_94lhrFLQY5zsG6SaGNup2oGistYEAnGML6WdzW7wEv8Iqf18QzH4UQr1wG7ipf3wgCHjp_my1EMwYmNI6KegXY8oCQCbp97Znw3LpBju0LNo3MXo9kYrYOonO/s1600/Cookie1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSf9TtbnfSKbgMYS78i_94lhrFLQY5zsG6SaGNup2oGistYEAnGML6WdzW7wEv8Iqf18QzH4UQr1wG7ipf3wgCHjp_my1EMwYmNI6KegXY8oCQCbp97Znw3LpBju0LNo3MXo9kYrYOonO/s1600/Cookie1.JPG" height="240" width="320" /></a>Hope everyone had a good start for the year 2014. We welcomed the New year in company of very good friends and great food. I am really thankful for the wonderful year that passed by with lots and lots of good memories. My in-laws visited us and stayed with us for 4 months. The days when they were here passed in a jiffy with lots of travelling, visiting relatives ,friends and lots of fun. The little boy started his first school, the heart break of seeing him cry and hug me so that he does not have to go to school, our first beach visit in US, making sand castles and mud pies... Overall a wonderful year. Hope the year 2014 too brings in lot of happiness, prosperity and peace.<br />
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2013 saw me baking a lot. I utilized the huge oven to its fullest by baking for most of the occasions. I signed up for my son's class parties so that I could get a chance to try out different recipes that I had bookmarked. I love baking and the aroma that fills the entire house. The house reminds me of the bakeries that I used to visit regularly during childhood.<br />
I made this Chocolate chip cookie for my son's Christmas party and it was well received. This recipe was printed on the cover of Hershey's Chocolate Chips. I made a trail version before the actual party and my friends loved it. I followed the same recipe again and it was a hit - With crisp edges and soft and chewy center. I used milk chocolate as kids love the cookie sweet. Feel free to substitute with semi sweet chocolate chips or throw in few nuts and it will be a hit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2RlvyZndFB6f7pzt3-JoBR9PukVLIkuh1rF8756XurtluFZzPI6mPETQ2p19ZmovEMgs5wUkxrmxpixW85018hw7r2Av2e0OEUrAfswAPEQwQkl2Q0UVJpny_ipSQCnnMs-UZGh6ztvO/s1600/cookie2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2RlvyZndFB6f7pzt3-JoBR9PukVLIkuh1rF8756XurtluFZzPI6mPETQ2p19ZmovEMgs5wUkxrmxpixW85018hw7r2Av2e0OEUrAfswAPEQwQkl2Q0UVJpny_ipSQCnnMs-UZGh6ztvO/s1600/cookie2.JPG" height="240" width="320" /></a><i><b><u>Here is what's needed:</u></b></i><br />
1 cup or 2 sticks butter, softened<br />
3/4 cup granulated sugar<br />
3/4 cup Light brown sugar<br />
1 tsp Vanilla Extract<br />
2 Eggs<br />
2-1/4 cups All purpose flour<br />
1 tsp Baking soda<br />
1/2 tsp Salt<br />
2 cups Milk Chocolate chips<br />
1 cup chopped nuts (optional)<br />
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<b><i><u>Procedure:</u></i></b><br />
1) Heat oven to 375 deg F.<br />
2) Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs, beat well.<br />
3) Stir together flour, baking soda and salt. Gradually add to butter mixture, beating well until blended. Stir in chocolate chips and nuts in using.<br />
4) Drop using an ice cream scoop or teaspoon onto a cookie sheet lined with parchment paper. Bake for 8-10 mins until lightly browned. cool slightly and transfer onto a cooling rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgWdgYXFQnp4jcstEKs0H-O2XkVsf-uOonY2oEAdsu-2ZMBQarrVtfkZnh8J-NaHGi-6ceZBSiKXC4nUG-04i2SoWWqoWAvnE5Qs6JOn7qfeH5gm06_gRkXM9SF99-wnt3c7X5CkTMUO-/s1600/cookie3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgWdgYXFQnp4jcstEKs0H-O2XkVsf-uOonY2oEAdsu-2ZMBQarrVtfkZnh8J-NaHGi-6ceZBSiKXC4nUG-04i2SoWWqoWAvnE5Qs6JOn7qfeH5gm06_gRkXM9SF99-wnt3c7X5CkTMUO-/s1600/cookie3.JPG" height="240" width="320" /></a>Tastes delicious when warm and served with cold milk. Enjoy</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com1tag:blogger.com,1999:blog-3795273600765142969.post-89146129864235441852013-12-30T15:26:00.003-08:002013-12-31T15:18:39.675-08:00Instant Indian Plum cake ~ Tried and tested<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IAkiRBYXA8aYo2Ox_T-CMzQDmqqDFqVcnyBmzY_O2hnCcuxip-PR_9OtWa1uMWk0NmZiiauR593Ly530OwXkX_ATHs_IShyphenhyphen5YMikR-NvubM-FVgBwj-DSB99cO7lsHLv4uo2R_JkMLnw/s1600/Plumcake1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IAkiRBYXA8aYo2Ox_T-CMzQDmqqDFqVcnyBmzY_O2hnCcuxip-PR_9OtWa1uMWk0NmZiiauR593Ly530OwXkX_ATHs_IShyphenhyphen5YMikR-NvubM-FVgBwj-DSB99cO7lsHLv4uo2R_JkMLnw/s320/Plumcake1.JPG" width="320" /></a>Oh boy I am late I am late!!! I feel like the bunny from Alice in the wonderland.. Late in posting this recipe which should have been ideally posted around Christmas.. But I was so busy baking, eating and sharing(Yes!!in that very order) that I did not have time to sit down and post! This has to be the most easiest and yummiest plum cake that I have ever come across. Except for making the caramel this cake is easy breezy. Making caramel is tricky but not tough.<br />
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My fondest memories of Christmas is associated with plum cakes and Kuswar. Our neighbours back in Mangalore (both at my in-laws house as well as mums) are friendly Christians. We share sweets during major festivals. Come Christmas we are loaded with plum cakes and we don't complain as everyone in the family loves them. After coming to US I missed plum cakes the most. I searched the blogs and bookmarked a lot of recipes from blogs. Then began the search for tutti frutti. I did not want to leave these behind as they are the most important and my favourite part of the plum cakes. Wal-mart had tutti frutti with nuts in a jar with some liquid in it but was not sure of it so did not buy them. Finally got them at an Indian store that was miles away from our place. I wanted to soak the fruits but was not comfortable making boozy cake. I decided to make them in orange juice as i had seen in a lot of blogs.<br />
In between all this I got to taste a wonderful piece of plum cake from one of the parents from my son's class and I got hooked. I shamelessly ate a big slice of cake and asked her for the recipe. She mailed the link to me and I was happy to see that it was the same recipe that I had bookmarked long back! After tasting the cake I was 100% sure that the taste would be great and made up my mind to bake the cake for Christmas.<br />
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This recipe is a from a wonderful blogger, Nag's. She has an <a href="http://www.cookingandme.com/" target="_blank">awesome blog </a>with many recipes that are easy to follow with step by step instructions. I have referred <a href="http://www.cookingandme.com/2011/12/kerala-plum-cake-christmas-fruit-cake.html" target="_blank">this recipe</a> from her blog and made few changes.<br />
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<b><i><u>Here is what's needed:</u></i></b><br />
1 cup plain flour<br />
1/2 cup chopped cashewnuts and walnuts<br />
1/4 cup chopped big green raisins (I am not fond of black ones so replaced it with green)<br />
3/4 cup mixed dry fruits (chopped dates, chopped cherries,tutti frutti. I did not use orange peels as I am not very fond of it. Instead used the zest of orange which gave a wonderful aroma to the cake)<br />
1 + .5 cups white sugar<br />
2/3 cup butter, at room temperature<br />
3 eggs<br />
1 huge pinch of all spice powder<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
1 tbsp grated orange zest<br />
A pinch of salt<br />
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<u><i><b>Procedure</b></i></u>:<br />
1. Caramelizing sugar: Keep cool and In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown thick syrup. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside. If you doubt that your sugar is burnt then make a fresh batch of it. I burnt once and was so worried that I was extra careful next time. The trick is to watch carefully.<br />
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Pre-heat oven to 350F / 180C.<br />
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2.Mix the dry fruits and nuts with orange zest and add 3 tbsp of flour to it. Mix well so that they are evenly coated with the flour. This is done to prevent the fruits from sinking to the bottom of the pan while baking. Set aside.<br />
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3. Mix the remaining flour and baking powder, spices, and salt until well combined.<br />
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4. Beat the butter and 1 cup sugar until fluffy, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.<br />
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5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.<br />
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6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs.<br />
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7. Cool completely before slicing the cake.<br />
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I made a first batch of this cake to share with my friends and it got over within few minutes. The same night I made a second batch as I was expecting few friends over for dinner. The recipe is so simple and easy and the result is a perfectly baked cake. Thank you so much <a href="http://www.cookingandme.com/2011/12/kerala-plum-cake-christmas-fruit-cake.html" target="_blank">Nag's</a> for sharing this wonderful recipe. I never imagined that I would be baking Plum cake at home<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8lcyCtUOS7kq-Tq9Go9UiFOp7f9sdsbMDPgiwqEEN49s8rnwsPBpVmaFt_wbRCsZFOt36HBuzVp9iGXMzYirudc_TSNlheR3Z_V4eK3alE-5LLza9yI9h2KLgwydU4c-LxFMP_GoEnN/s1600/plumcake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8lcyCtUOS7kq-Tq9Go9UiFOp7f9sdsbMDPgiwqEEN49s8rnwsPBpVmaFt_wbRCsZFOt36HBuzVp9iGXMzYirudc_TSNlheR3Z_V4eK3alE-5LLza9yI9h2KLgwydU4c-LxFMP_GoEnN/s320/plumcake3.JPG" width="320" /></a></div>
<b><i><u>Update:</u></i></b><br />
1)Here is a link that explains how to zest an orange pretty simple..<a href="http://www.wikihow.com/Zest-an-Orange">http://www.wikihow.com/Zest-an-Orange</a><br />
2) Instead of All spice powder: 1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder) can be used as per the original recipe. I just had access to this spice powder which worked well in the recipe.</div>
Ujhttp://www.blogger.com/profile/04823045986633431033noreply@blogger.com8