tag:blogger.com,1999:blog-72386850583228751142024-03-13T11:55:52.131-07:00Delicious Indian Recipes and more from around the world!Unknownnoreply@blogger.comBlogger203125tag:blogger.com,1999:blog-7238685058322875114.post-19841907343528478102017-03-26T08:06:00.000-07:002017-03-26T08:06:08.895-07:00Refreshing pomegranate and lime drink <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-i7PrrDvKpgQ/WNfXjV6CoqI/AAAAAAAAIc8/D4CNCSfCCbQgEzQ-gCKoUkYXfH5tO0AXQCLcB/s1600/IMG-20160506-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-i7PrrDvKpgQ/WNfXjV6CoqI/AAAAAAAAIc8/D4CNCSfCCbQgEzQ-gCKoUkYXfH5tO0AXQCLcB/s400/IMG-20160506-WA0000.jpg" width="400" /></a></div>
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Refreshing pomegranate and lime drink - Well actually its just limbu paani / lemonade with the addition of pomegranate.<br />
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Ingredients: for 2 glasses<br />
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Pomegranate Juice - 4 tbsp<br />
Lime juice - 4 tbsp<br />
Cold Water - 2 glass<br />
Sugar - 2 tbsp<br />
Salt - 1/4 tbsp or more as per taste<br />
Mint leaves - to add to the drink<br />
Pomegranate and Lime slices for decoration<br />
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Instructions: Mix all the ingredients together and serve cold. Really refreshing for summer days.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-40926356696420165302017-03-26T07:48:00.000-07:002017-03-26T07:48:47.137-07:00Stuffed Karela / Bharale Karle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-Wx60Trx8PFg/WNfUM0825YI/AAAAAAAAIcw/ovr-Ox79zyIfUhB9B4wM70fb66in8CVVQCLcB/s1600/20170226_132808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Wx60Trx8PFg/WNfUM0825YI/AAAAAAAAIcw/ovr-Ox79zyIfUhB9B4wM70fb66in8CVVQCLcB/s320/20170226_132808.jpg" width="320" /></a></div>
<table style="background-color: white; border-collapse: collapse; border-spacing: 0px; box-sizing: border-box; color: black; letter-spacing: 1px;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="box-sizing: border-box;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b><br /><br /><br />Stuffed Karela is one of the nice variations of Bitter gourd vegetable which is not everyone's favorite vegetable of choice. This recipe is really nice one and might turn someone from not eating this vegetable to demanding to eat it next time :)</b></span></span><br />
<a name='more'></a><span style="box-sizing: border-box;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /><span style="font-weight: 700;">Ingredients:</span></span></span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">6 no Karela <br />1 cup chopped onions<br />1 tbsp whole Jeera / cumin<br />1 tsp Jeera powder<br />1 tsp Coriander powder</span><br />
<table style="border-collapse: collapse; border-spacing: 0px; box-sizing: border-box; color: black;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tbsp chaat masala<br />1/2 tsp Asafoetida<br />6-7 curry leaves</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tsp Turmeric</span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tbsp garlic paste </span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tsp Red Chilli powder </span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Chopped Coriander leaves<br />1/2 cup Besan (Gram flour)</span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 Tbsp Oil</span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Salt to taste</span></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"></td></tr>
<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;"><span style="box-sizing: border-box;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-weight: 700;">Method:</span><br /><br />Cut the bitter gourds from one side to add a slit and scrape the inside of the Karela which will be used in stuffing.<br /><br />For preparation of stuffing:<br /><br />In a deep pan, add oil and heat it on medium flame. Add Jeera, Asafoetida, Turmeric and garlic to it. let it fry till half a minute. Add chopped onion and fry until golden brown, Now add all masalas like red chill powder, jeera and coriander powder. Add besan and salt and let this mixture fry until besan is dry roasted. Now add Karela scrapes to it and let it cook for 3-4 min. Add chaat masala and coriander leaves and finally the stuffing is ready.<br /><br />Frying Karela:<br /><br />Now stuff the karelas with the stuffing and fry them in the 2 tbsp of oil until Karela is completely cooked. Make sure any remaining stuffing is added in last minutes otherwise it would burn while Karela is cooking. Turn the Karelas in between in order to cook them completely, you can cover the pan with Lid in between to let the Karela cook in its steam. Serve warm with garnish of coriander leaves along with Roti.</span></span></td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-44041761931528667092017-03-26T07:20:00.001-07:002017-03-26T07:20:25.288-07:00 Sweet potato patties <div dir="ltr" style="text-align: left;" trbidi="on">
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Sweet potato patties are great to have as a snack and also for kids.<br />
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Ingredients:<br />
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1 cup cooked sweet potato (can be cooked various ways but i prefer it to be cooked in microwave for 20 min, i cut it in 4 pieces before cooking it and i have taken organe variety)<br />
1/4 cup green peas<br />
1/4 cup chopped coriander<br />
1/4 cup green capsicum<br />
1/4 carrots (i didnt add in this recipe but would be good addition)<br />
2 tsp. Garam masala<br />
1 tsbp green chilli paste<br />
1 tsp Jeera powder<br />
1 tsp Jeera whole<br />
1 cup Bread crumbs - use as needed to make the mixture tight<br />
Salt to taste<br />
Oil to fry<br />
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Instructions:<br />
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Mix all ingredients except oil which is for frying. Make sure that the mixture if tight enough to make round patties. Once patties are made, deep fry then in oil or shallow fry like i did as per your preference. I served it with spicy mint chutney as these patties are bit sweeter due to use of sweet potato.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-36513549738189539902017-03-26T07:09:00.000-07:002017-03-26T07:09:03.320-07:00Party Tapas / snack <div dir="ltr" style="text-align: left;" trbidi="on">
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Party Tapas / Salad decoration<br />
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Made this for one of the birthday celebrations. So easy to do. Took a Iceberg Lettuce and cut the base to make it flat and wrapped it with aluminium foil. Took tapas food items, grapes with cheese, Cherry tomatoes with Olives and finally some blueberries. Anything small can be skewed onto the toothpicks and arranged as per your liking.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-74638756955773078952017-03-26T07:03:00.000-07:002017-03-26T07:03:20.366-07:00Mix veg bhajiya<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="value">Mix veg Bhaji or bhajiya is a delicious deep fried snack which is a favorite during the monsoon or rainy season in India. However can be enjoyed any time during the year. Click below on read more to see the recipe </span><br />
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Ingredients:</h3>
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1 cup Chickpea flour / Besan / gram flour<br />
1 cup Mix vegetables - Chopped courgette, red capsicum, onions, leek, carrots or any other vegetables of choice.</div>
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1/4 tsp chilli powder</div>
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1/2 tsp turmeric</div>
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1/2 tsp baking powder</div>
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1/2 tsp ground cumin</div>
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1/2 tsp whole cumin seeds</div>
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1/2 tsp Ajwain seeds or Owa</div>
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1 green chilli chopped</div>
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1/4 cup fresh coriander chopped</div>
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Water to make thick batter</div>
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Salt to taste</div>
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Vegetable oil, for deep frying</div>
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<h3 class="heading">
Method:</h3>
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Add all the ingredients into a large mixing bowl except water and oil. Gradually add enough water to the flour mixture to form a thick batter, mixing very well so the onions are well coated. Heat the oil into the deep kadai or pan. Slowly add spoonful of the mixture into the hot oil and fry until golden brown. Serve with your favourite chutney or sauces.</div>
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Tip: you can make lot of variations from this basic mix. instead of only onions also using potato slices or only potatoes or spinach or vegetable of your choice. tastes delicious.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-51254483977235007462017-03-26T06:54:00.003-07:002017-03-26T06:55:20.107-07:00Dal makhani<div dir="ltr" style="text-align: left;" trbidi="on">
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Dal makhani is North Indian specialty made with whole Urad Dal, which is black in color. I made it with Masoor dal whole (Indian brown lentils, when its split and dehusked its called red lentil) and black beans also called as turtle beans. This combination was also great and it tasted fabulous.<br />
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<b>Ingredients for Dal makhani</b><br />
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Whole masoor Dal cooked 1 cup (<br />
Whole black turtle beans 1 cup<br />
Ginger garlic paste 1 tbsp<br />
Tomato puree 1/2 cup<br />
Oil 2 tbsp<br />
Butter 2 tbsp<br />
Asafoetida 1 tsp<br />
Turmeric powder 1 tsp<br />
Kashmiri red chilli powder 1 tbsp<br />
Green chilli chopped 1 no.<br />
Jeera / cumin whole 1 tbsp<br />
Jeera powder 1 tsp<br />
Coriander powder 1 tsp<br />
Garam masala 2 top<br />
Water 2 cups<br />
Salt to taste<br />
Fresh Coriander chopped for garnish<br />
Fresh cream for cooking 1 tbsp and for garnish<br />
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<b>Method</b><br />
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Put oil in a deep pan on medium heat, add whole jeera, Asafoetida, green chilli, Turmeric and after 15 seconds add ginger garlic paste.<br />
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Let the ginger garlic fry for half a minute and add tomato puree, red chilli powder and jeera coriander powder, garam masala and butter. Let this fry until oil is released.<br />
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Now add cooked masoor and turtle beans. Add water and salt. Let it mix for 2 min and add fresh cream to it now. Let this cook for 30 to 45 min on slow flame.<br />
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Once cooked, add fresh cream and fresh coriander to garnish and serve warm with rice, roti or naan.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-59818359004637221852017-03-26T06:47:00.002-07:002017-03-26T06:47:24.890-07:00Palak Sabudana Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Palak Sabudana Vada</strong><br />
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Sabudana vadas are made specially during the fasting days in India. As Sabudana or tapioca is used as food during the fast, there are different recipes made with it. This is famous from Maharashtra, western India. I have made bit of variation of sabudana vada with Palak Puree which gives beautiful green colour to sabudana vada and healthy to eat. First question before eating this would be does this taste different? well not much different, you still get the taste of sabudana vada with extra feel of hara bhara kabab due to palak added to it. My mom suggested it can be also made with coriander puree which might not change the taste and retain the colour.<br />
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The reason to choose palak version is to have our veggie quota of the day but also great for kids.<br />
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Click below to <strong>read more >> </strong>to get the recipe<br />
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Ingredients:<br />
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Blanched Palak Puree - 1/2 cup, make sure the have as less water in it as possible or use dry corn starch to thicken the puree.<br />
Sabudana / Tapioca - 1 cup - Soaked ovenight in water just covering little bit over sabudana<br />
Peanuts - Roasted and coarsely blended - 1/2 cup<br />
Boiled Potatoes mashed - 2 1/2 cup (you might need extra if there is more water in the palak)<br />
Cumin seeds - 2 tbsp.<br />
Cumin Powder - 1 tbsp.<br />
Red Chilli Powder - 1 tsp.<br />
Green Chilli paste - 2 tsp. or more as per taste<br />
Coriander chopped<br />
Sugar - tbsp.<br />
Salt - As per taste<br />
Veg. Oil - For frying<br />
Method:<br />
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Mix all the ingredients well together except oil and make a firm dough although taking care not to crush of all the ingredients completely. Now make round patties of this mixture and fry in hot oil on medium flame.<br />
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Serve warm with your favourite chutney.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-17924040580129834062017-03-26T05:57:00.000-07:002017-03-26T05:57:26.657-07:00Mix veg Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , "serif";">Mix veg paratha<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Paratha is very popular as a meal, accompanied by yogurt or pickle or chutney.</span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span><br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><strong>For stuffing<o:p></o:p></strong></span><br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 cup grated carrot</span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/4 cup boiled and mashed green peas</span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 / 4 cup grated cheese</span><br />
<span style="font-family: "times new roman", serif;"><br /></span>
<span style="font-family: "times new roman", serif;">1 tsp cumin powder</span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 tsp cumin seeds</span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 tsp turmeric powder</span></div>
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<span style="font-family: "times new roman", serif;">1/2 tsp chaat masala powder</span></div>
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 tsp. Green chilli paste</span></div>
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<span style="font-family: "times new roman", serif;">Salt to taste</span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><strong>Method for stuffing:</strong></span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Add all the ingredients into a large mixing bowl and mix well. Keep it aside for later use.<o:p></o:p></span></div>
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><strong>For flour dough<o:p></o:p></strong></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/2 cups whole wheat flour<o:p></o:p></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp oil<o:p></o:p></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Water as needed<o:p></o:p></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Salt to taste<o:p></o:p></span><br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Oil or ghee extra for roasting parathas<o:p></o:p></span><br />
<br />
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><strong>Method for dough:<o:p></o:p></strong></span><br />
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Put the flour, oil and salt (except the water) into a large mixing bowl and mix well.<o:p></o:p></span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for 30 min.<o:p></o:p></span></div>
<br />
<strong>Method for making paratha:</strong><br />
<strong></strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 10.35pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Divide the dough into medium-sized ball portions and roll between your hands till they are smooth.<o:p></o:p></span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Very lightly flour a rolling board or clean counter surface and roll each ball into a medium sized circle or round. Now add a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges from the sides and bring together in the center to make a closed ball. Press the ends together tightly to close well. Once sealed, press down gently to flatten so that you have a flattened ball.<o:p></o:p></span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Lightly flour your rolling surface and roll it to make a nice medium thickness paratha.<o:p></o:p></span></div>
<br />
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<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Heat a flat tawa and roast the parathas till crispy and golden brown on both sides applying ghee or oil.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 10.35pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="font-family: "times new roman" , "serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Serve hot with yogurt or pickle or chutney.</span></div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-35135403076321692562017-03-26T05:51:00.000-07:002017-03-26T05:52:10.855-07:00Indian Thali<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Indian Thali is the most amazing flavor experience you can have while visiting Indian Restaurant especially in India. It consists of all the courses on one plate.<br />
<br />
It is served in one big Steel Thali / plate with small bowls ( It can be also served in silver thali if you are lucky ;) in exclusive restaurant. Sometimes it can be on banana leaf which is also popular).<br />
<br />
Thali consists of small bowls filled with delightful curries, dal, yogurt, Indian sweet or custard fruit salad. This is served with Rice, Indian flatbreads Paratha, Roti, or Puri, Additionally with bhaji, pakora, Dahi vada as well as papadums / papad, pickle, Raita, chutney etc.<br />
<br />
Every thali is different than others as the cuisines vary a lot in India per region so thalis normally serve regional varities, Maharashtrian thali is different than Gujarati than Punjabi Thali. The concept is the same but the tastes totally different.<br />
<br />
Thali is also served with Sweet or Salty Lassi / Yogurt drink.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-21686593909531311722015-04-05T04:15:00.002-07:002015-04-05T04:15:19.374-07:00Vegetable fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>Vegetable fritters - </b><br />
<br />
<a name='more'></a><br /><br />
Also while in Barcelona, i enjoyed these vegetable fritters. Really supereasy to make and children will enjoy these as well because of the crunch on the vegetables.<br />
<br />
<div>
<strong>Ingredients</strong></div>
<div>
</div>
<div>
Vegetable sticks - Carrots, Courgets (You can also use babycorn, Cauliflower or any other vegetable of your choice)<br />
for batter</div>
<div>
1/2 Cup all purpose flour</div>
<div>
1 tsp. baking powder</div>
<div>
1 no. Garlic finely chopped</div>
<div>
1 no. Green chili finely chopped (optional)</div>
<div>
1/4 cup water or sparkling soda water</div>
<div>
salt to taste</div>
<div>
</div>
<div>
Oil for frying</div>
<div>
</div>
<div>
<strong></strong><br /></div>
<div>
<strong>Method -</strong></div>
<div>
</div>
<div>
Mix all the ingredients for batter in one bowl to make medium thick consistency batter. now add vegetables to it and coat them completely in batter. Now in another pan, heat the oil for frying and fry the vegetables till they are golden brown in color. Serve hot with your favourite sauce based on soya or chili or ketchup.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-75192961877779371762015-04-05T04:06:00.002-07:002015-04-05T04:06:40.576-07:00Barcelona - La Boqueria market - travel memory<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
Visiting barcelona La Boqueria market was by far my most favorite visit to any fruit and vegetable market.<br />
<br />
It has explosion of colors, varieties in fruits, vegetables, fish and meat from all around the world, freshness in everything displayed, taste, buzz of people coming from all over the world. Nicely stacked fruits look beautiful on display and hard to capture with camera what you can capture with eyes.<br />
<br />
Easy to eat, cut fruit salads, juices which you can buy for a euro or two while moving on to your next destination.<br />
<br />
There were some restaurant, food stalls available within the market place to grab a quick bite.<br />
Barcelona itself is wonderful city to visit however not to miss this market it if you plan to see Barcelona!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-29975808566287268542015-04-05T03:13:00.000-07:002015-04-05T04:06:51.711-07:00Sabudana Potato Chakli<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 18.3999996185303px; padding: 0in;"><span style="font-size: x-small;">Sabudana Potato Chakli / Sago Chakli<o:p></o:p></span></span></strong></div>
Snacks to keep for a year!<br />
<br />
<br />
<a name='more'></a><br /><br />
<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">This recipe is
to make sundried chakli which can be made to keep for almost whole year for
deep frying at your convenience. </span></span></strong></div>
<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;"><br /></span></span></strong></div>
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<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Its popular in Maharashtra to make dry snacks in summer which last for almost a year. </span></span></strong><strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 18.3999996185303px; padding: 0in;"><span style="font-size: x-small;">These can be deep fried easily for easy snacks e.g. </span></span></strong><strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">White Kurdai, Potato wafers and sabudana chakli in the photo are staple in my house apart from various types of papad.</span></span></strong></div>
<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">We like to make these when we make sabudana khichdi.</span></span></strong></div>
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<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;"><br /></span></span></strong></div>
<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">You can deep
fry it without drying as well however I would suggest to make half the portion
in that case. <o:p></o:p></span></span></strong></div>
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<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;"><br /></span></span></strong></div>
<div class="MsoNormal">
<strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Sabudana
Potato Chakli / Sago Chakli<o:p></o:p></span></span></strong></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;">Ingredients:</span></strong><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><br />
<br />
Overnight soaked Sabudana (Tapioca) : 1 cup<br />
Boiled and mashed potatoes : 4-5 cups
(approx. 4 large potatoes)<br />
Green chili paste – 2 tbsp. (4-5 chilies)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Red chili powder : 1 tsp<br />
Cumin seeds – 2 tbsp.<o:p></o:p></span></span></div>
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<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Ground roasted peanut powder –
1/3 cup<br />
Oil : to deep fry<o:p></o:p></span></span></div>
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<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Sugar – 1 tsp.<o:p></o:p></span></span></div>
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<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">Coriander leaves – finely chopped
– 1/4 cup<br />
Salt to taste<br />
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<strong style="font-style: inherit;">Method:</strong><br />
<br />
1. Mix all the ingredients in a large bowl except oil, make sure to make nicely
mixed soft dough. <br />
2. Add this sabudana dough to the Chakli press with star nozzle and make chakli
on a butter paper or clean plastic sheet.<o:p></o:p></span></span></div>
<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">3. Let this sun dry
completely for approx 1 or 2 days depending on the sun exposure, cover the chakli with light muslin cloth while sun drying. Once dried they will keep for the rest of the year. Once dried, deep fry them.<br />4. Heat the oil in a kadai and deep fry chakli.<span class="apple-converted-space"> </span><br />5. Fry the chakli on both sides until turns to light brown color and crispy. Eat as snacks or serve with Sabudana khichadi like I like. For additional spicy, sprinkle it with chili powder. </span></span><br />
<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;"><br /></span></span>
<span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;"><span style="font-size: x-small;">I would suggest to keep chili in the original recipe less in case you would like your children to enjoy these as well.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-72825814152558694242015-03-30T13:22:00.001-07:002015-04-05T04:07:03.316-07:00Tomato Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-a_CHPUmzmYM/VRmrpx5pMDI/AAAAAAAAHx8/dbUCvK-FvsQ/s1600/20150329_152733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-a_CHPUmzmYM/VRmrpx5pMDI/AAAAAAAAHx8/dbUCvK-FvsQ/s1600/20150329_152733.JPG" height="360" width="640" /></a></div>
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<b>Tomato </b><b style="text-align: center;">Soup</b><br />
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Simple yet tasty Indian version</div>
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<b>Ingredients:</b></div>
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Red Tomatoes - 6 no. (blanched and skin removed) - Pomodori variety gives good colour and taste.</div>
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Garlic chopped - 4 cloves</div>
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Onion chopped - 1 no. </div>
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Green chili chopped - 1 no. </div>
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Kashmiri Red chili powder - 1 tsp.</div>
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Water or Vegetable stalk - 1/2 liter (I made it with maggi vegetable stalk cube)</div>
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Salt to taste</div>
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Black pepper to taste</div>
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Bread white - 1 slice</div>
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Oil - 2 tbsp.</div>
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Sugar - 2 tsp.</div>
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Vinegar - 1 tsp.</div>
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Basil or coriander leaves- to garnish </div>
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<b>Optional</b> : (For more Indian style tomato soup add 1 tbsp maggi tomato ketchup. </div>
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Cream - to garnish and to add to the soup if you want, i skipped it.)</div>
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<b>Directions:</b></div>
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1. In a saucepan, heat oil on medium flame. Add garlic, chili and fry for a minute, add chopped onion and red chili powder and saute till onions are soft. Now add chopped tomatoes, sugar, vinegar, stalk and let the mixture simmer slowly for 10-12 min until the tomatoes are fully cooked. </div>
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2. Add bread at this stage and let it simmer for another 2 minutes until bread soaks the liquid. Bread will help to thicken the soup and make smooth consistency.</div>
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3. Remove the soup pan from the flame and blend with hand blender or mixture blender. Add stalk to adjust the consistency if necessary.</div>
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3. Add salt to taste and season it as necessary with black pepper. Put this soup back on the medium flame with addition of some cream (cream is of course optional in case not necessary you can avoid it) and let it simmer for another 5 min.</div>
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4. Serve the soup warm with garnish of cream or olive oil and basil. Serve it with freshly made bread and butter or garlic bread on the side.</div>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-5462100696561551382015-03-19T13:36:00.002-07:002015-03-19T13:41:47.664-07:00Chocolate Fudge<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-YIyfEYGSUQY/VQswmosUxxI/AAAAAAAAHxo/DHBox_PAmH8/s1600/Fugde%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YIyfEYGSUQY/VQswmosUxxI/AAAAAAAAHxo/DHBox_PAmH8/s1600/Fugde%2B2.jpg" height="640" width="434" /></a></div>
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Chocolate Fudge - Made with condensed milk.<br />
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Chocolate Fudge - simple recipe, i tried it and its really simple and great treat for your family, friends or colleagues as homemade gifts or for sale for the schools etc.<br />
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Ingredients -<br />
Good quality milk chocolate or dark chocolate chips- 450 gm<br />
Butter - 2 tbsp. (Optional, it works fine without butter as well)<br />
Condensed milk - 450 gm<br />
Nuts of choice - I used Almonds and papaya candies (truty fruity as they call in india :)<br />
and crunchy nuts on top<br />
<br />
Method:<br />
<br />
On medium flame, heat all the ingredients except nuts in a thick bottom pan, let everything melt while stirring slowly but continuously, once all ingredients come together well, remove from the heat, add the nuts and mix well.<br />
<br />
Take a square shape container, line it with butter paper or foil, add the fudge mixture, let it cool for atleast 2 hr. Cut it into square pieces and enjoy!<br />
<br />
Tip: make any type of variation that you like, e.g. use white chocolate with cranberries and almonds.<br />
Add pistachios instead of almonds.<br />
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It can get sticky a bit even after cooling depending on temperature, in that case just sprinkle with cocoa powder.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-89021024178636511042015-02-15T06:18:00.002-08:002015-02-15T06:57:14.692-08:00Broccoli Soup - Cream of Broccoli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-vQevMGtb41Y/VOCcCUdXBzI/AAAAAAAAHwk/vCJxXYqbBbA/s1600/20150215_130940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vQevMGtb41Y/VOCcCUdXBzI/AAAAAAAAHwk/vCJxXYqbBbA/s1600/20150215_130940.JPG" height="476" width="640" /></a></div>
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<b>Cream of Broccoli - Broccoli Soup</b></div>
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Soups are wonderful to have during winter time and they are simple to make for lunch along with some garlic bread. Broccoli is so much nutritious but children do not want to eat them and soup can be a great option. I am personally not great fan of broccoli so this is great option to make it instead of making indian curry as the spices dont go so well with it according to me. </div>
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<b>Ingredients:</b></div>
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Broccoli - 200 gm</div>
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Cauliflower - 25 gm</div>
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Water or Vegetable stalk - 1/2 liter (I made it with maggi vegetable stalk cube)</div>
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Salt to taste</div>
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Black pepper to taste</div>
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Cream - 25 ml to garnish and to add to the soup.</div>
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<b>Directions:</b></div>
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1. Put vegetable stalk to boil in a soup pan along with some salt and washed broccoli n cauliflower florets in small pieces on medium flame. </div>
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2. Boil this mixture for 10 -12 min till the florets are completely cooked.</div>
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3. Remove the soup pan from the flame. Put half of the water into another bowl. Blend rest of the veggi mixture along with some water to make smooth paste with hand blender or mixture blender. Add rest of the water to adjust the consistency.</div>
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3. Taste for salt and season it as necessary with black pepper. Put this soup back on the medium flame with addition of some cream (cream is of course optional in case not necessary you can avoid it) and let it simmer for another 5 min.</div>
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4. Serve the soup warm with garnish of cream and parsley. Serve it with freshly made bread and butter or garlic bread on the side.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-43581190583483587952015-02-15T06:03:00.003-08:002015-02-15T06:58:20.007-08:00Moong Vade<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-WlSHje61oO4/VOCYeoY4qjI/AAAAAAAAHvw/ZVOt3YP1OyE/s1600/20150208_104208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WlSHje61oO4/VOCYeoY4qjI/AAAAAAAAHvw/ZVOt3YP1OyE/s1600/20150208_104208.JPG" height="360" width="640" /></a></div>
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<b>Moong Vade -</b><br />
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<b>Ingredients:</b><br />
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For Vada<br />
Moong Dal Soaked 1/2 Cup <br />
Cumin seeds - 1 tsp.<br />
Ginger paste - 2 tsp.<br />
Green Chilli - 3 no.<br />
Onion chopped - 1 no.<br />
Chopped Coriander- 1/4 Cup<br />
Salt - as per taste<br />
Baking Soda - 1 tsp.<br />
Veg. Oil - For frying<br />
<br />
<b>Method:</b><br />
<br />
1. Coarsely grind soaked moong dal to coarse paste with very less water.<br />
2. Mix together all the dry ingredients except oil to make thick mixute for vada. In case mix is not thick enough you can add some bread crumbs.<br />
3. Now once the mixture is ready it can be fried in shape of your choice in hot oil on medium heat till its golden brown. Remove from the oil and place them on kitchen paper.<br />
<br />
These vadas are delicious to eat just like that or chutney of your choice.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-9376349780549687742015-02-15T05:55:00.000-08:002015-02-15T06:58:30.076-08:00Masala Puri / Tikhat Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-ePhSCkIqGg4/VOCYoJTAkaI/AAAAAAAAHv4/pwu_eUbTQCw/s1600/20150104_121309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ePhSCkIqGg4/VOCYoJTAkaI/AAAAAAAAHv4/pwu_eUbTQCw/s1600/20150104_121309.JPG" height="360" width="640" /></a></div>
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<br />
For Masala Puri Dough-<br />
<br />
Wheat flour- 1 cup<br />
Semolina - 1/4 Cup<br />
Turmeric powder - 1 tsp.<br />
Red chilli powder - 1 tsp.<br />
Green chilli paste - 1tsp.<br />
Cumin Seeds - 1 tsp.<br />
Carrom seeds - 1 tsp.<br />
Hot Oil - 2 Tbsp.<br />
Salt - to taste<br />
Water - As required<br />
Oil to fry<br />
<br />
Method:<br />
<br />
For Puri dough - Take all the dry ingredients and mix them well. Add hot oil 2 tbsp to this mix and now add water as required to make medium soft dough. Let it rest for 1/2 hr. Knead it well before using it.<br />
<br />
For Puri - Take small pedha or ball of dough and roll make it into round puri shape. Try to roll it in even thickness. Use oil as needed to roll and do not use flour to roll as the flour will burn in the oil. Roll all the puris and keep them aside covered. Now heat the oil for frying in deep kadai once hot fry the puris in the oil one by one. Once you add the puri, it will puff up, once it does puff up, turn it to other side to fry. It takes about 7 - 10 sec on each side for puri to fry till they are golden brown.<br />
Remove them on kitchen paper. Serve them warm with sprinkle of some garam masala and fried green chillies.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-54749037447663111372015-02-15T05:51:00.000-08:002015-02-15T06:58:46.677-08:00Pesto Pinwheels<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-KUZixsTf1fA/VOCYAbTpq6I/AAAAAAAAHvY/vXefOML3x3g/s1600/20150131_150543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KUZixsTf1fA/VOCYAbTpq6I/AAAAAAAAHvY/vXefOML3x3g/s1600/20150131_150543.JPG" height="428" width="640" /></a></div>
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Pesto Pinwheels -<div>
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These are really easy to make and my favorites for parties. You can make them ahead of time and freeze them and bake them in oven just before party.</div>
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<b>Ingredients:</b></div>
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Green Pesto - I used basil, pine nuts, olive oil, Parmesan cheese, garlic, salt to make the pesto. You can use ready made pesto or any other cutney or dip of your choice.</div>
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Puff pastry sheet - also ready made</div>
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<b>Directions:</b></div>
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<div>
1. Bring the puff pastry to room temperature in order to roll it.</div>
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2. Spread the pesto all over the pasty sheet, add extra parmesan cheese if you like over the pastry.</div>
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3. Roll the pastry tightly and cut the pastry into 1 inch pieces.</div>
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4. Bake them into preheated oven for 12-15 min depending on your oven settings preferably at 220C.</div>
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or as per directions of your pastry sheet packing.</div>
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5. Make them ahead of time and freeze them individually. Thaw them at room temperature before baking them in oven.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-76470168567709623512015-02-15T05:44:00.001-08:002015-02-15T06:58:46.683-08:00Deviled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-2CRPlUOeXE0/VOCZF25xxOI/AAAAAAAAHwQ/UM_i0rb0gE4/s1600/20150131_150539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2CRPlUOeXE0/VOCZF25xxOI/AAAAAAAAHwQ/UM_i0rb0gE4/s1600/20150131_150539.JPG" height="360" width="640" /></a></div>
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<a name='more'></a><b>Deviled Eggs</b><br />
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Classic recipe, definitely NOT indian but its nice to also make for parties.<br />
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<b>Ingredients:</b><br />
Hard boiled eggs - 4 ( makes 8 pieces)<br />
Mayonnaise - 2 tbsp.<br />
Curry powder - 1 tsp.<br />
Salt - to taste<br />
Black pepper - to taste<br />
Parsley or Coriander - for garnish<br />
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<b>Directions:</b><br />
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Take hard boiled eggs and cut it into half. Remove the yolk into a bowl.<br />
<br />
Mash the cooked yolk to a smooth paste and add mayonnaise, curry powder, salt, pepper to the mix.<br />
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Mix the yolk and Mayonnaise mix to a smooth consistency and fill this mix back into the eggs.<br />
Garnish it with parsley and serve.<br />
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You can make this ahead of time, put the yolk and mayonnaise mix into a zip-lock bag and fill it just before the party into the white part of the eggs in order to not have dry mix. Its also easier to fill the eggs with Zip lock bag as it gets less messy.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-75565758919721044032015-02-15T05:34:00.000-08:002015-02-15T06:58:46.680-08:00Tortilla rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-UgY6Rww6Nd4/VOCYMjnGCpI/AAAAAAAAHvg/INuEN9M3oWc/s1600/20150131_150600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UgY6Rww6Nd4/VOCYMjnGCpI/AAAAAAAAHvg/INuEN9M3oWc/s1600/20150131_150600.JPG" height="360" width="640" /></a></div>
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<b>Tortilla rolls -</b><br />
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Easy for making and for parties.<br />
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<b>Ingredients -</b><br />
2 no. Tortilla wraps<br />
100 gm Philadelphia cheese spread - I took capsicum spread, use spread of cutney of your choice<br />
6-8 leaves Iceberg Lettuce - I love the crunch of this.<br />
<b><br /></b>
<b>Directions:</b><br />
<br />
Spread the cheese spread on tortilla wraps, cover the tortilla with Lettuce leaves.<br />
Roll the tortilla tightly and cut into bite size pieces. Secure them well with toothpicks.<br />
Make these wraps just before the parties in order to avoid having them soggy. They hardly take 5 min to make and children love them.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-18757831603031318552015-02-15T05:26:00.001-08:002015-02-15T06:58:54.491-08:00Cars Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-DUCStFJ1-0g/VOCZQU55IvI/AAAAAAAAHwY/yddXsrmyiJs/s1600/20150128_193354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DUCStFJ1-0g/VOCZQU55IvI/AAAAAAAAHwY/yddXsrmyiJs/s1600/20150128_193354.JPG" height="506" width="640" /></a></div>
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Recently made cars cake for a birthday, It is my first attempt to make something like this.<br />
Some directions in case you want to attempt it.<br />
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1. Took a base of ready made vanilla cake, shaped in a car form, with a round cutter created space for wheels.<br />
2. Applied butter cream but took red fondant to cover the whole shape of car. To roll fondant, used oil spray instead of powder sugar.<br />
3. Made wheels from Oreo biscuits and placed them on the car.<br />
4. Decorated the whole car with all the accessories with different colored fondants.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-17309543633745576542015-01-02T15:44:00.000-08:002015-01-02T15:45:22.790-08:00High tea by the sea<div dir="ltr" style="text-align: left;" trbidi="on">
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As much as cooking food at home is nice, enjoying good food in a fine restaurant is also something to cherish. Uploading some photos from a while back, of my pleasurable high tea experience with friends. Along with sunshine, a view of sea n sand and of course nice food to eat. We started with floral tea and selection of other green teas followed by Tapas platter, variety of sandwiches and ending with nice selection of sweets n cakes.<br />
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High tea by the sea...was a one of kind experience.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-37702562452562707602015-01-02T15:00:00.001-08:002015-01-02T15:45:14.551-08:00Carrot and Beet cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a>Carrot and beet cutlets<br />
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Ingredients:</div>
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Beetroot grated - 1 cup</div>
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Carrots grated - 1 cup</div>
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Potatoes boiled and mashed - 1 1/2 cup</div>
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bread crumbs - as per requirement 2 cups or more</div>
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Ginger - Garlic Paste - 1 tbsp</div>
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Green chilli paste - 1 tsp</div>
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Garam Masala - 2 tsp</div>
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Coriander leaves - 1/4 cup</div>
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Salt - as per taste</div>
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Oil for Shallow or deep frying</div>
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Method:</div>
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In a pan, Heat 1 tsp oil and add grated ginger-garlic paste, green chilli paste, beetroot, carrots, garam masala. Saute the ingredients for 5 min or so on medium flame till its cooked. Remove from the heat and let it cool. Take this mixture in a mixing bowl and add mashed potatoes, bread crumbs and salt. Knead it lightly to make a dough, add more bread crumbs if needed to make the tight mixtureso it can be made into oval patties. Divide the mixture into 12-15 portions and make flat oval patties of it. Coat the cutlets in bread crumbs which will be easy as the mixture has some amount of moisture into it. Deep / shallow fry in the hot oil on medium flame till golden brown and till the bread crumbs coating is crisp. (Deep frying makes the cutlets crispy on outside which gives nice texture to the cutlets and crunch while eating.) Serve these with your favourite chutney or sauce.</div>
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The mixture can also be used to make vegetarian burger patice. These are my favourite cutlets and very nutritious too.The heat from chillies and garam masala can be made milder by reducing its quantity if you prefer less heat or if its for children.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-12591568874258185872015-01-01T10:57:00.001-08:002015-01-02T15:45:39.565-08:00Party Snacks<div dir="ltr" style="text-align: left;" trbidi="on">
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Party snacks -<br />
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Serving different snacks for parties is always offering variety- but also make it simple for yourself...<br />
I have put together deep fried snacks - Veg rolls or Loempia, Potato slice bhajiya dipped in besan batter, Baby corn also dipped in besan batter and Ricotta cheese balls with herbs coated with bread crumbs. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7238685058322875114.post-13742911207008864452014-12-31T14:39:00.001-08:002014-12-31T14:39:31.030-08:00Methi bread<div dir="ltr" style="text-align: left;" trbidi="on">
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These are one of my favorite breakfast recipes from my mother, they are quick to make and tasty to eat.<br />
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<a name='more'></a><b><br /></b><br />
<b>Methi bread -</b><br />
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<b>Ingredients -</b><br />
Bread slices - 2 no.<br />
Oil to shallow fry as needed<br />
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<b>For batter - </b><br />
Besan flour - 1/2 cup<br />
Kasuri methi dry - 2 tbsp<br />
Garlic paste - 1 tsp.<br />
Onion diced small - 1/8 cup<br />
Coriander chopped - small bunch - 1/8 cup<br />
Green chili chopped - 1 no.<br />
Cumin powder - 1 tsp<br />
Cumin seeds - 1 tsp.<br />
Turmeric powder - 1 tsp<br />
Red chili powder - 1 tsp<br />
salt to taste<br />
Water as needed to make soft batter<br />
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<b>Directions:</b><br />
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1. Mix all the ingredients for batter and add water as needed to make medium thick consistency batter.<br />
2. Now put this batter spreading it onto one side of the bread.<br />
3. Heat Tawa on medium flame and spread oil onto it. Put the batter side of the bread onto the tawa and cover the tawa with lid for 3-4 min till the batter cooks well and starts to take golden brown colour.<br />
4. Remove the lid and turn the bread onto the other side without batter to make it crisp golden brown. Add oil as needed to make this so that the bread turn crispy.<br />
5. Serve warm with sauce of your preference. It tastes great with Ketchup.<br />
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Tip: If there are leftovers, you can also freeze them without cooking. You can also make these ahead of time and freeze them individually before stacking them in the freezer. To make them, just directly follow the step 3 to 5. Really easy for quick breakfast. Kids specially love them as well.</div>
Unknownnoreply@blogger.com0