tag:blogger.com,1999:blog-72878150328465365172024-02-06T20:16:17.562-08:00Cookbooks & ExperimentsGarimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-7287815032846536517.post-74200385294943089652018-07-05T06:08:00.002-07:002018-08-30T09:45:34.249-07:002 minutes Mango Kulfi / Indian mango ice-cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Kulfi always evokes memories of childhood.<br />
During our summer vacations,we used to wait for the ' <i>kulfiwalllah</i>' and the ringing bell from his cart brought us out running from the house. A 50 paisa kulfi bought us a lot of happiness. The joy of licking the stick clean of every morsel! And waiting for others to finish cos ours got finished too soon..Sometimes we used to ask him to dip our kulfi in the the thick and sweet <i>Rabdi. </i>That was a special treat for us. Mmmm....wish I could be there right now.<br />
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<a href="about:invalid#zClosurez" imageanchor="1"><img alt="Image result for mango" border="0" src="data:image/jpeg;base64,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" /></a><br />
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Summer is associated with mangoes in India. Its everywhere... in shakes, ice-creams, smoothies and juices. So why not in Kulfi ?!<br />
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This is an easy recipe for the busy working mommies who can make it in the morning and serve it up for kids post lunch.<br />
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You will need<br />
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<b>Ingredients</b><br />
Mango pulp- 1 and 1/2 cup<br />
Sugar- 3 tbsp<br />
Evaporated milk<br />
Pistachios-1 tbsp, broken or chopped into thin slices<br />
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<b>Method</b><br />
Mix all the ingredients together in a electric mixer, except pistachios.<br />
Check that the sugar has to be completely dissolved.<br />
Put a pinch of pistachios in all the mold and then pour the mix. Top it up with the remaining nuts, if any.<br />
Freeze till its set, overnight is best.<br />
Enjoy on a hot sunny day...or anytime really :)<br />
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Makes 12 kulfis appoximately depending on your mold size.</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-31920490050312496492018-07-05T05:51:00.001-07:002018-07-05T05:51:38.106-07:00Sai bhaji/ minced Spinach curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">
Another recipe introduced to me by my mother-in-law.<span style="mso-spacerun: yes;"> </span>Though it's a common recipe in northern India and Punjab during winters.</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">
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<div style="font-family: calibri; font-size: 11.0pt; font-weight: bold; margin-left: .375in; margin: 0in;">
Ingredients</div>
<ol style="direction: ltr; font-family: calibri; font-size: 11.0pt; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: "calibri";">Spinach/<i>palak</i>- washed, chopped- 250-300gm</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="2"><span style="font-family: "calibri";">Soya/green dill - 1/2 cup</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="3"><span style="font-family: "calibri"; font-style: italic;">Chana</span><span style="font-family: "calibri";"> dal- 1 /2 katori about 50-60 gms</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="4"><span style="font-family: "calibri";">Chopped garlic-3 cloves</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="5"><span style="font-family: "calibri";">Ginger- 1 & 1/2 " piece,<span style="mso-spacerun: yes;"> </span>chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="6"><span style="font-family: "calibri";">Green chillies-2 chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="7"><span style="font-family: "calibri";">Chopped onion- 1 medium sized, chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="8"><span style="font-family: "calibri";">Tomatoes- 2 medium sized chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="9"><span style="font-family: "calibri";">Turmeric powder-1/2tsp</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="10"><span style="font-family: "calibri";">Salt- as per taste</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="11"><span style="font-family: "calibri";"><i>Heeng</i>/asfoetida powder- 1/2 tsp</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="12"><span style="font-family: "calibri";"><i>Dhaniya</i>/coriander seeds powder- 2 tsp</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="13"><span style="font-family: "calibri";"><i>Ghee</i>- 2 tsp ( you can used unsalted butter also, instead)</span></li>
</ol>
<div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">
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<div style="font-family: Calibri; font-size: 11.0pt; font-weight: bold; margin-left: .375in; margin: 0in;">
Method</div>
<ol style="direction: ltr; font-family: calibri; font-size: 11.0pt; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: "calibri";">Mix all ingredients and put in the pressure cooker</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="2"><span style="font-family: "calibri";">Cook for 10-15 min on high flame</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="3"><span style="font-family: "calibri";">Cook for 20-25 min on a low flame</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="4"><span style="font-family: "calibri";">After opening the cooker, blend it</span><span style="font-family: "calibri"; font-size: 11.0pt;"> with a wooden </span><span style="font-family: "calibri"; font-size: 11.0pt; font-style: italic;">mathni </span><span style="font-family: "calibri"; font-size: 11.0pt;"> or just mix it thoroughly with a spoon so that it becomes smooth and paste like.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="4"><span style="font-family: "calibri"; font-size: 11.0pt;">You should ensure that Chana dal is mashed properly too.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="5"><span style="font-family: "calibri"; font-size: 11.0pt;">Serve hot with extra ghee on the top if required.</span></li>
</ol>
</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-55073374894688628662015-07-03T00:00:00.000-07:002015-07-03T00:00:06.130-07:00Red pepper soup<div dir="ltr" style="text-align: left;" trbidi="on">
When we need something warm and comforting on a rainy evening, then soup is the answer.<br />
<br />
This pepper soup was an inspiration from a picture in a cookbook which I was sifting through.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMaYJbTB_ajkQweKGyf7KfvdvICsgODiwg5iNOqr28_Ol14gge0oBiumkKSQtVyzt2NhynciaKMgpGdTIG1GdsmQNydX-zlX4V4JCPm17_u-6yCtrRRdBjzI3yuUv7uBTkkbo-EYc5Yc/s1600/red+pepper+soup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMaYJbTB_ajkQweKGyf7KfvdvICsgODiwg5iNOqr28_Ol14gge0oBiumkKSQtVyzt2NhynciaKMgpGdTIG1GdsmQNydX-zlX4V4JCPm17_u-6yCtrRRdBjzI3yuUv7uBTkkbo-EYc5Yc/s400/red+pepper+soup2.JPG" width="400" /></a></div>
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Then I saw a some fresh peppers in the market and voila!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatUF4hgAYylvCsKN5BiF1EO57fqA_xSqGXOkSkccsp-D5GkU1W0Xusu7NAAspFE5Fj-YMNP1ETcwTtCD5buZcpGkPoMU8HKhJuIqZTLvqFRE8TYdFCnZGPz98blNrDPW3_vvLUkiihX0/s1600/red+pepper+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatUF4hgAYylvCsKN5BiF1EO57fqA_xSqGXOkSkccsp-D5GkU1W0Xusu7NAAspFE5Fj-YMNP1ETcwTtCD5buZcpGkPoMU8HKhJuIqZTLvqFRE8TYdFCnZGPz98blNrDPW3_vvLUkiihX0/s400/red+pepper+soup.JPG" width="400" /></a></div>
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Serves- 2 large portions<br />
<b>Ingredients</b><br />
<br />
<ol style="text-align: left;">
<li>Pasta (any shape)- 1/2 to 3/4 cup</li>
<li>Red pepper/ Red color capsicum- 5</li>
<li>Garlic- 2-3 cloves</li>
<li>Olive oil - 1 tbsp</li>
<li>Shallots- 2, chopped fine</li>
<li>Vegetable broth- 1 cup</li>
<li>Black pepper- 1/4 tsp or as per taste</li>
<li>Salt as per taste</li>
</ol>
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<br />
<b>Method</b><br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="text-align: left;">
<li>Boil the pasta till al dente. Reserve the water.</li>
<li>Grind the peppers and garlic together with 1 tsp of olive oil to a puree.</li>
<li>Heat the remaining olive oil. Saute the shallots in it.</li>
<li>Pour the puree into the pot. Add vegetable broth and salt. Mix and cook for a few minutes.</li>
<li>Now add the pasta with the water reserved. Cook for a few minutes. Add black pepper.</li>
<li>Taste and check for salt and pepper.</li>
<li>Serve hot for a fulfilling meal.</li>
<li>It'll go great with some cheesy garlic bread, or buttered french bread even some plain boiled rice.</li>
</ul>
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com1tag:blogger.com,1999:blog-7287815032846536517.post-17464497778023726012015-06-18T00:00:00.000-07:002015-06-18T00:00:01.192-07:00Gaund ra Laadoo / Goond ke laddu / Sweet Wheat flour balls with Indian edible gum<div dir="ltr" style="text-align: left;" trbidi="on">
This is a recipe which brings back happy winter memories. Since I now live in a coastal town, the rainy season is about as cold as it gets here. Nonetheless, the taste of home is priceless!<br />
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A number of varieties of <i>laddoos</i> (and other delicacies) were made at our house over the cold winter months which lasted from November till early February.<br />
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These <i>gond</i> <i>laddoos</i> were one of the staples. My mother and my aunt would make a large batch and store in a stainless steel containers. They were ready snacks for the kids in the house. I used to love them and trade them for breakfast many times. A glass of hot milk and 1 <i>laddoo</i> and my breakfast was done.<br />
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<b><br /></b>Gond is an ingredient which is used in traditional food<b>s</b> like laddoos and panjiri given to newly lactating mothers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgys2E89pZhVA13BF9O39105aht7ye1DlZV8eKiwX5NYH0XgU1MXJmQ_FYGvp5LmfcN9Rw5UcI9987TxNjixZbaSO6e9S4JFRVXxMILCq9vk-iCbdiQSJTlWIhc3zXbqExCTAKPuw55NW8/s1600/gond2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgys2E89pZhVA13BF9O39105aht7ye1DlZV8eKiwX5NYH0XgU1MXJmQ_FYGvp5LmfcN9Rw5UcI9987TxNjixZbaSO6e9S4JFRVXxMILCq9vk-iCbdiQSJTlWIhc3zXbqExCTAKPuw55NW8/s400/gond2.JPG" width="400" /></a></div>
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It is also considered to be heat producing and hence widely used in winters.<br />
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<b><br /></b>
<b>Ingredients</b><br />
Whole wheat flour- 2 katori<br />
Goond/ Gaund- 1/4 katori<br />
Sugar (powdered)- 1 and 3/4 katori<br />
Cardamom (Powdered)- 5<br />
Kali mirch/ black pepper- 1tsp (you can use whole or crushed ones)<br />
Dry fruits- 1/2 katori , a mix of almonds, pistachios and cashews<br />
Saffron strands -1 pinch (optional)<br />
Ghee- 5 and 1/2 tbsp<br />
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<br />
<b>Method</b><br />
Melt the 1 tbsp ghee in a thick bottomed pan.<br />
Add the gond crystals to the heated ghee. It will puff up into whitish balls.<br />
Remove from pan and crush it with a rolling pin /<i>belan</i><br />
In the same pan, add the remaining ghee and let it melt.<br />
Roast the whole wheat flour on a medium low flame. Stir it constantly till it roasts well. The house will be filled with a nice aroma to warm everyone's heart.<br />
Add the gond and dry fruits to this mix. Remove from heat.<br />
Let it cool enough for you to touch with hands. Now mix in the sugar, Cardamom, saffron and kaali mirch.<br />
Mix it well and press it into the shape of lemon sized balls.<br />
Makes about 18-20 small laddoos.<br />
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<b>Note</b>: If the mixture is too dry or crumbly, add some hot melted ghee spoon by spoon. Mix till u get it right.<br />
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-40516978235974975752015-06-11T03:15:00.000-07:002015-06-11T03:15:21.964-07:00Rainy season and cupcakes- Egg free Apple cinnamon cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
Its raining, its pouring....and we are baking cupcakes!!<br />
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Occasionally it rains sooo much that you need to bake something....anything.<br />
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Okay, that's probably my excuse for baking these cupcakes...but they are good and my little one is relishing these little beauties.<br />
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<b>Cinnamon apple cupcakes</b><br />
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<b>Ingredients (adapted from <a href="http://www.divinetaste.com/archives/eggfree-apple-spice-cake-with-lime-glace-icing/" target="_blank">Divinetaste</a>)</b><br />
Apple (green)- peeled, cored and chopped<br />
Sugar- 3/4 cups<br />
Baking soda- 1tsp<br />
Butter- 100 gm<br />
Baking powder- 1 tsp<br />
Whole wheat flour- 3/4 cup<br />
White flour- 1/2 cup<br />
Cinnamon powder- 1/2 heaped tsp<br />
Vanilla essence- 2tsp<br />
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<b>Method</b><br />
<br />
<ol style="text-align: left;">
<li>Pour 3 tsp water in a pan and add the chopped apples..cook till soft.</li>
<li>Pre-heat the oven at 150 degree centigrade.</li>
<li>Mix well the baking powder, cinnamon powder, wheat flour and white flour, sieve them together.</li>
<li>Cream the butter and sugar.</li>
<li>Blend the cooked apples and mix baking soda in it.</li>
<li>Now add the apple puree to the butter and sugar mix.</li>
<li>Add all the dry ingredients to this mixture. Add vanilla essence.</li>
<li>You will get a thick batter, do not overbeat.</li>
<li>Spoon the batter into cupcake liners.</li>
<li>Bake for 25 min or till the skewer comes clean.</li>
<li>Enjoy warm. You can refrigerate it and re-heat it, but it taste best when its fresh.</li>
</ol>
I have not used any icing here, but a small amount of glace icing with lemon should taste good.<br />
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-17717080017600654812015-05-15T00:00:00.000-07:002015-05-15T00:00:02.457-07:00Nimbu pudina sherbet / Lemon mint-ginger cooler<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<i><b>Ah, summer, what power you have to make us suffer and like it</b></i><br />
<i> - Russell Baker</i></div>
<br />
Summer<br />
It beats us down with heat......<br />
We need solace from the hot winds and the harsh sun......<br />
We need shady trees and cool evening breeze.....<br />
We need a lot of breaks......<br />
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<i><br /></i>
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<i><br /></i>
But mostly we need to quench our unending thirst time and again.<br />
And thus, the season of lazing around begins....<br />
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<br />
<b>Lemon mint ginger sherbet </b><br />
<br />
<b>You will need</b><br />
Indian lemon or lime- about 14 in number<br />
Mint leaves- 1 cup, cleaned and washed well<br />
Sugar- 250 gm<br />
Water- enough to cover the sugar.<br />
Ginger- 2" piece (optional)<br />
<i>Kala namak</i>/ red salt- 1 tsp<br />
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<b>Method</b><br />
Take sugar and water in a pan. Keep it on low flame till the sugar dissolves. Bring it to a boil. Lower the flame and cook for a minute or so.<br />
Remove from flame to cool till room temperature.<br />
Remove the seeds and squeeze the juice out of lemons or alternatively, strain the juice.<br />
Blend the mint leaves with ginger. Do not add water. Add lemon juice if required.<br />
Add the lemon juice and mint-ginger mix to the sugar syrup and mix.<br />
Your sherbet is ready!<br />
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<br />
<b>To serve</b><br />
Pour about 1 tbsp syrup in a glass.<br />
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Add ice cubes if not using chilled water.<br />
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Add water or soda (if you like)<br />
Add some more red salt..adjust to your taste.<br />
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Garnish with mint leaf and serve. You can also add a slice of lemon to it.<br />
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Enjoy the summers!!<br />
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-25951088544213913882015-05-09T00:00:00.000-07:002015-05-09T00:00:09.016-07:00Lauki Ke kofte- Bottle gourd dumplings in tomato-curd gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<i><b>Plant a radish, get a radish,</b></i></div>
<div style="text-align: center;">
<i><b>never any doubt, thats why I love vegetables,</b></i></div>
<div style="text-align: center;">
<i><b>You know what they are about!</b></i></div>
<div style="text-align: center;">
<i><b>-</b>Tom Jones & Harvey Schmidt</i></div>
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<i><br /></i></div>
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Vegetables are the best thing to eat...everyone knows that. But sometimes you need to add a little twist to them for creating new...psst...also you need to hide it for little ones to eat.<br />
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That's when you take a homely bottle gourd and elevate it to the princely <i>kofta</i> status.</div>
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<br />
<b>You will need</b><br />
<b><br /></b>
<b>For koftas</b><br />
Lauki/ Dudhi/Ghiya/ bottle gourd - 1, medium, grated<br />
Besan/ chickpea flour- 4 tbsp<br />
Green chillies- 1 or 2, chopped fine<br />
Salt- 1/3 tsp<br />
Adrak /Ginger- 1/2 " piece, grated<br />
Coriander/ Dhaniya leaves - 2 tbsp (optional)<br />
Oil- for frying<br />
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<b>Method</b><br />
Mix all the ingredients of <i>koftas</i>/ dumplings except oil and leave it for 5 min for the chickpea flour (<i>mota besan</i>) to absorb water. If your chickpea flour is ground fine then you don't need to leave it.<br />
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Heat oil in a wok/Kadhai.<br />
<br />
Take the mixture in a spoon and pour in the oil. Cook on medium flame, till the kofta changes color to golden brown. Remove from the oil with a slotted spoon and keep aside on a paper towel.<br />
Make in batches.<br />
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<b>For gravy</b><br />
Tomatoes- 2, medium<br />
Green chili- 1<br />
<i>Adrak</i> /Ginger- 1" long<br />
Curd- 1/2 cup<br />
Coriander seed powder/<i> Dhaniya</i> powder- 1 tsp<br />
Salt- 1/2 tsp or to taste<br />
<i>Haldi</i>/Turmeric powder- 1/4 tsp<br />
Garam masala- 1/4 tsp<br />
Red chili powder- 1/4 tsp<br />
Oil- 1/2 tbsp<br />
<i>Heeng</i> /asafoetida powder- 1 pinch<br />
<i>Jeera </i>/ cumin seeds- 1/2 tsp<br />
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<b>Method</b><br />
Blend tomatoes. ginger and green chilli together in a blender.<br />
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Heat oil in a <i>Kadhai.</i><br />
<i><br /></i>
Add a pinch of <i>heeng</i> and <i>jeera /</i>cumin seeds. Let the seeds sizzle and brown.<br />
<br />
Add the tomato mix and let it cook for a few minutes. Add salt and <i>haldi</i> powder.<br />
<br />
Take curd in a mixing bowl. Add <i>dhaniya</i> powder and red chili powder. Mix it together.<br />
<br />
When the tomato mix is cooked, add the curd mix and keep stirring for a minute or till it comes to a boil. Even if it does boil over, keep mixing for a few minutes. The oil will come on the top. If you feel the gravy is drying out, then add water. I added about 1/4 to 1/2 cup water.<br />
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Add <i>koftas</i> to the gravy and serve hot.<br />
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Enjoy hot with Rotis or paranthas.</div>
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-17946499596670664332015-05-02T00:00:00.000-07:002015-05-02T00:00:02.416-07:00Grilled Sandwich on a Sunday morning<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<span style="background-color: #e5e5dd; color: #330000; font-family: Georgia, serif; line-height: 115%;"><i>I love sandwiches. Let's face it, life is better
between two pieces of bread. ~Jeff Mauro, a.k.a. The Sandwich King</i></span></div>
<span style="color: #330000; font-family: Georgia, serif; line-height: 115%;">
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<span style="font-family: Georgia, Times New Roman, serif;">Let's go a little easy this Sunday.....</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">No elaborate brunch, no fancy dishes...just a comforting sandwich. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Easy to put together, especially when you have 4 people at home eating at 4 different times. You can serve these hot, every single time!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy family secret..;)</span><br />
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<span style="color: #330000; font-family: Georgia, serif; line-height: 115%;"><b>You will need</b></span><br />
<span style="color: #330000; font-family: Georgia, serif; line-height: 115%;">Onions- 1, medium, chopped</span><br />
<span style="color: #330000; font-family: Georgia, serif; line-height: 115%;">Tomatoes- 1,medium,</span><span style="color: #330000; font-family: Georgia, serif; line-height: 115%;"> chopped</span><br />
<span style="color: #330000; font-family: Georgia, serif; line-height: 115%;">Cucumber- 1, medium , chopped</span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Capsicum- 1 tbsp, chopped</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Sweet corn- 1 tbsp</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Black olives- 5, chopped finely</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Olive oil infused with basil and rosemary- 2 tsp</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Salt to taste</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Black pepper- 1/2 tsp or to taste</span></span><br />
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<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;"><br /></span></span>
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;"><b>Method</b></span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Mix all the stated ingredients for the filling.</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Put it between two pieces of bread and grill it.</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">Dip it in mustard sauce or ketchup and enjoy your Sunday.</span></span><br />
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qpBVnVhjo7vpW8mmfGHFwdy3z_hsxv16K6c5IvQIvZd3TomyWSTuKzOWUtsuqCPDWalwIb6tki6lDpzT-Q97jpv-0n0NLd745YBxyT__8W9arVYJyCb3fKjldDGJWBN5Yi8h4ql8ZE4/s1600/DSC06710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qpBVnVhjo7vpW8mmfGHFwdy3z_hsxv16K6c5IvQIvZd3TomyWSTuKzOWUtsuqCPDWalwIb6tki6lDpzT-Q97jpv-0n0NLd745YBxyT__8W9arVYJyCb3fKjldDGJWBN5Yi8h4ql8ZE4/s1600/DSC06710.JPG" height="273" width="400" /></a></div>
<span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;"><br /></span></span><span style="color: #330000; font-family: Georgia, serif;"><span style="line-height: 18.3999996185303px;">You can also enjoy </span><a href="http://cookbooksandexperiments.blogspot.com/2014/06/sandwich-with-basil-pesto.html" style="line-height: 18.3999996185303px;" target="_blank">basil pesto sandwich</a><span style="line-height: 18.3999996185303px;"> or try the </span><a href="http://cookbooksandexperiments.blogspot.com/2013/04/a-tasty-sandwich.html" style="line-height: 18.3999996185303px;" target="_blank">tasty sandwich</a><span style="line-height: 18.3999996185303px;">. This </span><a href="http://cookbooksandexperiments.blogspot.com/2013/04/toasted-sandwich-with-veggie-curd.html" style="line-height: 18.3999996185303px;" target="_blank">curd filling sandwich</a><span style="line-height: 18.3999996185303px;"> is also a winner with me, plus you don't need a grille for it.</span></span></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-49683173376033929572015-04-23T14:09:00.000-07:002015-04-23T14:09:00.125-07:00Kundru/tindora/tendli stir fry- no onion, no garlic recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background: rgb(229, 229, 221); color: #330000; font-family: Georgia, serif; line-height: 115%;">Plant a radish, get a
radish, never any doubt. That's why I love vegetables, you know what they're
about! ~Tom Jones and Harvey Schmidt<span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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All green veggies, (when fresh!) are a hit with me and this simple kundru dish is no different. I instantly admired it for its crunch and bite. It is one of the staples in my kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSpHo9I2vV1t9aN9MogSVR65AGtG2ckqwOxzq4ah7Jwt3KQW2jOK90onI7XC9_ILhtV8tOL33u4my6RLeEGYaFyZgGLnQ-A0ofEbvfjM7nw5wyMXinozHMLGTfN0kSjoOd6djy5uHAPo/s1600/DSC06696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSpHo9I2vV1t9aN9MogSVR65AGtG2ckqwOxzq4ah7Jwt3KQW2jOK90onI7XC9_ILhtV8tOL33u4my6RLeEGYaFyZgGLnQ-A0ofEbvfjM7nw5wyMXinozHMLGTfN0kSjoOd6djy5uHAPo/s1600/DSC06696.JPG" height="300" width="400" /></a></div>
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This is an easy and quick recipe for a light meal. It serves well as a side.<br />
<br />
<b>You will need</b><br />
Kundru- 250 gm,cut into long strips<br />
Tomato- 1 medium, chopped<br />
Salt- 1/2 tsp or to taste<br />
<i>Haldi</i>/Turmeric powder- 1/4th tsp<br />
<i>Dhaniya</i> powder- 1 heaped tsp<br />
Red chilli powder- 1/4th tsp<br />
<i>Heeng</i>/ Asafoetida powder- 1 pinch<br />
<i>Jeera</i>/Cumin seeds- 1/2 tsp<br />
Oil- 1/2 tbsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHub-zQ-MnNF-0QB6Ku_4XoRwVH1qn1Jctlhyphenhyphent_2AyA4QIO3i-tSs_36bVotVRl9aRWmHInIIWNMBNmvymVEb3dTx1cRqosj7v1vhmqHLWKtS5EQYXQ2kqAFt0kaZ5ynJFyR9l5nmxx14/s1600/DSC06701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHub-zQ-MnNF-0QB6Ku_4XoRwVH1qn1Jctlhyphenhyphent_2AyA4QIO3i-tSs_36bVotVRl9aRWmHInIIWNMBNmvymVEb3dTx1cRqosj7v1vhmqHLWKtS5EQYXQ2kqAFt0kaZ5ynJFyR9l5nmxx14/s1600/DSC06701.JPG" height="265" width="400" /></a></div>
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<b>Method</b><br />
1. Heat oil in a wok.<br />
2. Add heeng and jeera. Let jeera sizzle and brown.<br />
3. Add Kundru. Toss it around on a medium flame. Cover and cook on a low flame for a few minutes. Check often.<br />
4. Add all the <i>masalas</i>/spice mixes and the chopped tomatoes. Turn and mix the vegetable.<br />
5. Cover and cook for a few minutes more. The tomatoes will turn mushy. Check if you can cut the kundru slice with a spoon. If you can do it easily, it means its done. If you cannot, it needs a little more cooking time.<br />
6. Serve hot with Chapatis/ Rotis or pack in the Lunchbox/Tiffin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb68tmJtIsq8TqoCSF7cN1Dm6HLL727JG8leYEX7Ek9gA_By6p5gY8mZlosi9sqHge0Ihl1VxrdO-zONhTnYilbQbU_Aql8u1Bt_rOnkuC6H2I5_u9oGT1beC-etShwUgVfieB4mKd8nQ/s1600/DSC06703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb68tmJtIsq8TqoCSF7cN1Dm6HLL727JG8leYEX7Ek9gA_By6p5gY8mZlosi9sqHge0Ihl1VxrdO-zONhTnYilbQbU_Aql8u1Bt_rOnkuC6H2I5_u9oGT1beC-etShwUgVfieB4mKd8nQ/s1600/DSC06703.JPG" height="300" width="400" /></a></div>
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Enjoy!<br />
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-42281379329297716812015-04-15T02:46:00.000-07:002015-04-15T02:46:00.064-07:00Shell Pasta with mixed peppers and black olives<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"What do you want for dinner?"</span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"Paastaa!!" (the little one cries out)</span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">I smile...She has shared my love for pasta. She wants it almost every week now.</span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">I keep the pasta for boiling . </span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"I want to see pasta." </span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"ok, but you can't touch anything"</span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"Put tomatoes"</span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"I will. Now sit and watch."</span></span></div>
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<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"Don't put vegetables"</span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"hmmm"</span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">I chop basil</span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #330000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e5e5dd; line-height: 18.3999996185303px;">"What is that?"</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A glimpse of the chitter - chatter which goes on when I cook for my daughter. I just put a few ingredients together and came with this simple but satisfying recipe. The best thing was that it was really enjoyed by my little one. She even took second helpings (my inner domestic goddess was dancing!).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>You will need</b></div>
<div style="text-align: justify;">
Pasta - 1 and 1/2 cups</div>
<div style="text-align: justify;">
Turmeric powder - 1/4 tsp</div>
<div style="text-align: justify;">
Tomatoes- 4 medium,chopped finely</div>
<div style="text-align: justify;">
Fresh basil- 2-3 tbsp, chopped finely</div>
<div style="text-align: justify;">
Mixed pepper strips - 2 tbsp</div>
<div style="text-align: justify;">
Broccoli florets- small, 1/2 cup approx.</div>
<div style="text-align: justify;">
Black olives- 5, chopped like small rings.</div>
<div style="text-align: justify;">
Black pepper- 1 tsp</div>
<div style="text-align: justify;">
Kosher salt- 1 tsp or according to taste (you can use normal salt also)</div>
<div style="text-align: justify;">
Olive oil- 1 tbsp</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
Cook pasta till al dente. Add turmeric powder while boiling.</div>
<div style="text-align: justify;">
Take a wok. Pour olive oil and heat on low flame.</div>
<div style="text-align: justify;">
Add Broccoli and mixed pepper strips and cook for a few minutes.</div>
<div style="text-align: justify;">
Add tomatoes, basil, salt and pepper. cook for 4-5 minutes. I just wanted to release flavours but if you want a sauce like consistency then cook tomatoes for longer.</div>
<div style="text-align: justify;">
Add the cooked pasta. Mix well. Taste for adjustments in salt and pepper.</div>
<div style="text-align: justify;">
Serve and enjoy with your loved ones.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Yields 2 hearty servings</div>
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com1tag:blogger.com,1999:blog-7287815032846536517.post-79981890310483641192015-04-08T05:00:00.000-07:002015-04-08T05:00:03.911-07:00Focaccia Bread<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of the tastiest breads that I have ever had, and I have always found it very easy to make.<br />
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<div>
I stumbled upon<a href="http://www.divinetaste.com/archives/basil-rosemary-focaccia-bread/" target="_blank"> this </a>recipe on <a href="http://www.divinetaste.com/" target="_blank">Anushruti's blog</a> and have never looked back. My own recipe is adapted from the stated one.</div>
</div>
<div>
<br /></div>
<div>
<b>You will need</b></div>
<div>
<b><br /></b></div>
<div>
<b>For bread</b></div>
<div>
<i>Atta</i> /Whole wheat flour- 2 cups</div>
<div>
<i>Maida</i> / white flour- 1 and 1/4 cups</div>
<div>
Full fat Milk- Warm (not hot) 1 and 1/3 cups</div>
<div>
Olive oil- 1/8 cup and some to grease your palms</div>
<div>
Instant yeast- 1 tsp</div>
<div>
Salt- 1 tsp</div>
<div>
Sugar- 1 tsp</div>
<div>
<br /></div>
<div>
<b>For the topping</b></div>
<div>
Olive oil- 1/4 cup</div>
<div>
<i>Heeng</i>/Asafoetida- a pinch ( you can add more if you like)</div>
<div>
Basil - 2 Tbsp, chopped</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEqKZdFgTJDH2D8G2SKzYocQZutrOPsOMDLVzQvgW05E3Qknsr1JPieizQ4UtiZZ3fYn0G9Pb5YntiPP4xZaUX0G2ytlo95FdJlCz-eaZB-Zag67OSUE9dvGa42s0FAgmKfOiilX8EQ8/s1600/foccacia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEqKZdFgTJDH2D8G2SKzYocQZutrOPsOMDLVzQvgW05E3Qknsr1JPieizQ4UtiZZ3fYn0G9Pb5YntiPP4xZaUX0G2ytlo95FdJlCz-eaZB-Zag67OSUE9dvGa42s0FAgmKfOiilX8EQ8/s1600/foccacia.JPG" height="240" width="320" /></a></div>
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<div>
<b>How to make the Bread</b></div>
<div>
Take atta and maida in a mixing bowl. Add salt, sugar and Yeast.</div>
<div>
Mix them and make a well in the middle. Pour olive oil and warm milk in it.</div>
<div>
Knead till the dough comes together. If it is too stiff, then add a little milk, one spoon at a time.</div>
<div>
Take your baking dish and spread the dough in it by pressing with finger tips. Alternately, you could roll it into the desired container's shape.</div>
<div>
Cover and keep the dough in a warm place till its doubled approximately ( as we have used atta, it'll take some time to rise). I kept it for 1 hour in summers.</div>
<div>
<br /></div>
<div>
<b>How to prepare topping</b></div>
<div>
Warm the oil. Add Heeng and basil.</div>
<div>
Remove from flame and keep it covered for about 30-60 minutes for flavours to develop. You can keep it for longer also.</div>
<div>
<br /></div>
<div>
<b>Baking the Bread</b></div>
<div>
Pre heat the oven to 200 degrees Celsius.</div>
<div>
Punch holes in the dough with finger tips and pour the prepared oil.</div>
<div>
Keep the baking dish in the oven for 20-25 minutes. The top should be slightly browned. Overly brown is a no-no.</div>
<div>
Take it out and let it rest for 5-10 minutes while your house is filled by the rich aroma of baked bread.</div>
<div>
<br /></div>
<div>
Enjoy with <a href="http://cookbooksandexperiments.blogspot.com/2015/04/tomato-salsa-italian-way.html" target="_blank">Tomato salsa</a>, or plain cheese or some chilli.</div>
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Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-57403747019245947362015-04-02T05:56:00.000-07:002015-04-02T05:56:00.556-07:00Tomato salsa- the Italian way<div dir="ltr" style="text-align: left;" trbidi="on">
Salsa is mostly defined as a spicy sauce having tomatoes, onions and chilli to accompany Mexican foods like nachos.<br />
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<br />
Salsa is also a dance...how apt!<br />
<br />
You can dance around with the ingredients and make salsa to your liking, just like <a href="http://www.nytimes.com/interactive/2014/08/31/magazine/mag-31eat.html?_r=0" target="_blank">Mark Bittman</a><br />
<br />
Here is a little something which I made over weekend with Foccacia bread.<br />
<br />
<b>You need:</b><br />
<ul style="text-align: left;">
<li>Tomatoes- 3, chopped</li>
<li>Parsley- 2 Tbsp , chopped </li>
<li>Olive oil- 2 tsp</li>
<li>Vinegar- 1 Tbsp</li>
<li>Black Pepper- 1 tsp, crushed</li>
<li>Kosher salt - to taste</li>
</ul>
<br />
<b>How to</b><br />
<ol style="text-align: left;">
<li>Pour oil in a flat pan. </li>
<li>Add chopped tomatoes (you can de-seed them if u like. it'll change the texture a bit)</li>
<li>Add the parsley.</li>
<li>Sprinkle salt and pepper. Mix and cook for a minute.</li>
<li>Add vinegar. Simmer and cook till its mushy, but still chunky.</li>
</ol>
<div>
Serve at room temperature.<br />
<br /></div>
<div>
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<div>
PS: my mom would call it a simple chutney but Rose would smell sweet even if it was called by some other name. </div>
</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-12714424722553404492015-03-20T04:35:00.000-07:002015-03-20T04:35:00.366-07:00Paneer curry - the way I make it<div dir="ltr" style="text-align: left;" trbidi="on">
Paneer is almost the king of dishes in a vegetarian cuisine. With it chewy mouthfeel, lovely texture and an ability to take on various flavours...maybe it deserves to be just that.<br />
Be it a festival, a party or a wedding, paneer dishes are served everywhere in India. The best part is that it can be used without any cooking in salads too!<br />
Here is a regular paneer dish that I usually make when I feel like making something nice for dinner.<br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><i>Paneer</i>- 200 gm approximately ( I make at home, but you can use store bought ones)-cubed</li>
<li>Onion- 1, chopped</li>
<li>Garlic- 2, chopped</li>
<li>Tomatoes- 1 big or 2 small ones</li>
<li>Green chillies- 1 ( you can increase the amount</li>
<li>Ginger- 1" piece</li>
<li>Oil- 1 Tbsp ( you can use butter also)</li>
<li>Milk-1/2 cup</li>
<li><i>Haldi</i> (turmeric powder)-1/4 tsp</li>
<li><i>Dhaniya</i> (coriander seed powder)- 1tsp</li>
<li>Salt to taste</li>
<li>Red chilli powder- 1/4 tsp</li>
<li><i>Garam masala</i>- 1/2 tsp</li>
</ul>
<br />
<br />
<b>Method</b><br />
<br />
<ol style="text-align: left;">
<li>Make puree of tomatoes, garlic, green chillies and ginger.</li>
<li>Heat oil in a <i>Kadhai</i>/ wok.</li>
<li>Add chopped onions and fry till they are browned at the edges.</li>
<li>Now add the tomato puree mix and stir in all the spices.</li>
<li>Cook till the oil leaves the sides.</li>
<li>Now add 1/2 cup of milk and keep mixing. If it dries up too much i.e. its ticking to the bottom then add 1 tbsp of water.</li>
<li>Add the cubed paneer and add 1/2 cup water. Mix well and simmer for a few minutes.</li>
<li>Serve hot with <i>chapati,naan</i> or bread even!</li>
</ol>
<br />
Serves 2<br />
<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-11332925760875937122015-03-13T01:31:00.000-07:002015-03-13T01:31:00.073-07:00Bedmi / Bedvi poori and potato curry- A weekend brunch<div dir="ltr" style="text-align: left;" trbidi="on">
This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.<br />
My <i>mausi</i> and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.<br />
<br />
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<br />
Usually this poori is made by stuffing it like a <i>kachori </i>, but we make it by kneading the soaked and grounded dal with the flour.<br />
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<b>You will need:</b><br />
<ul style="text-align: left;">
<li><i>Dhuli</i> <i>urad da</i>l/ washed black lentils- 1 cup</li>
<li><i>Sooji</i>- 1/2 cup</li>
<li>Whole wheat flour-2 cups</li>
<li>Ginger-1"</li>
<li>Green chillies- 2, chopped finely</li>
<li>Salt- 1 tsp or to taste</li>
<li><i>Garam masala</i>- 1/4 tsp</li>
<li><i>Dhaniya</i> powder- 1tsp</li>
<li>Red chilli powder- 1/2 tsp</li>
<li>Oil- 1tbsp</li>
<li>Oil for frying</li>
</ul>
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<br />
<br />
<b>How to</b><br />
<ol style="text-align: left;">
<li>Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.</li>
<li>Drain the water. Add ginger and green chillies. Grind the dal coarsely. </li>
<li>Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, <i>Sooji </i>and 1 tbsp oil<i>. </i>Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.</li>
<li>Cover and keep for 1/2 hour. Knead again for 10-15 seconds.</li>
<li>Make small lemon sized balls.</li>
<li>Apply a little oil on the <i>Chakla. </i>Roll them into 4-5" diameter circles.</li>
<li>Heat the oil for frying in a <i>kadhai.</i></li>
<li>When the oil is hot, then lower the flame and fry the pooris.</li>
</ol>
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<br />
I made it as a weekend brunch with potato curry and we all were tummy happy.<br />
The best part is that my little one likes it too!!<br />
<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-45127404341883960222015-03-06T01:44:00.000-08:002015-03-06T01:44:00.760-08:00Potato curry- No onion, no garlic recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
</div>
<div style="text-align: center;">
<span style="text-align: left;">This is a very simple dish to make. I usually make it on days on which we are fasting. Sometimes its yummily paired with Bedmi poori (will post the recipe soon).</span></div>
<br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li>Potatoes- 3, boiled, peeled and diced</li>
<li>Tomatoes- 2</li>
<li>Ginger- 1' piece</li>
<li>Green chillies- 1-2 (depending on the heat you want in the curry)</li>
<li><i>Ghee</i>/ Clarified butter- 1tsp</li>
<li><i>Jeera</i>/Cumin seeds- 1/2 tsp</li>
<li><i>Heeng</i>/asafoetida- a pinch</li>
</ul>
<br />
<br />
<b>Spices</b><br />
<br />
<ul style="text-align: left;">
<li><i>Dhaniya</i> power/coriander seeds powder- 1 and 1/2 tsp</li>
<li>Red chilli powder- 1/4 tsp</li>
<li><i>Haldi</i>/ Turmeric powder- 1/4 tsp</li>
<li><i>Garam masala</i>- 1/4 tsp</li>
<li>Salt- 1 tsp ( you can increase or decrease as per your taste)</li>
</ul>
<br />
<br />
<b>Method</b><br />
<br />
<ol style="text-align: left;">
<li>Grind tomatoes, ginger and green chilies together.</li>
<li>Heat <i>Ghee</i> in a <i>Kadhai.</i></li>
<li>Add <i>Heeng</i> and<i> jeera</i>.</li>
<li>When the <i>Jeera</i> sizzles and brown, add the ground tomato paste.</li>
<li>Add all the spices and mix well. Lower the flame a little and let it cook till the oil leave sides.</li>
<li>Add the potatoes and turn them in order to coat them with the cooked gravy. Add some water. Here you can decide the amount as per your need to have a thick or thin gravy.</li>
<li>You can mash a few pieces of potatoes here to give texture to the gravy.</li>
<li>Taste and adjust for salt.</li>
</ol>
<br />
<br />
Serve hot!</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-43304982718759159772015-03-01T12:58:00.000-08:002015-03-01T12:58:00.083-08:00Pasta Al pomodoro <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: center;">
<i><b>"Life is a combination of magic and Pasta"</b></i></div>
<div class="MsoNormal" style="text-align: center;">
-Fedrico Fellini</div>
<br />
I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.<br />
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!<br />
<br />
<b>Ingredients (makes for 2)</b><br />
<br />
<ul style="text-align: left;">
<li>Onion-1 large, chopped</li>
<li>Penne pasta- 250 gm, cooked in boiling water till al dante</li>
<li>Garlic- 2 big cloves, crushed</li>
<li>Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)</li>
<li>Parmesan cheese- 1/4 C, grated</li>
<li>Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)</li>
<li>Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)</li>
<li>Butter- 2 spoons</li>
<li>Tomato ketchup- 1 Tbsp</li>
<li>Black Pepper- 1 and 1/2 tsp</li>
</ul>
<br />
<br />
<b>How to</b><br />
<br />
<ol style="text-align: left;">
<li>Melt the butter (I already love this!)</li>
<li>Add the crushed Garlic. Fry for a minute.</li>
<li>Add Onions, cook till soft and pink.</li>
<li>Add tomatoes, salt and pepper.</li>
<li>Cook and simmer for about 10 minutes.</li>
<li>Add Basil leaves. Add the cooked pasta. Add ketchup and mix.</li>
<li>Adjust salt at this stage. </li>
<li>Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.</li>
</ol>
<div>
Enjoy!</div>
</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-20269891254722580982015-02-16T09:04:00.000-08:002015-02-16T09:04:00.616-08:00Kaali masoor dal- Whole brown lentils <div dir="ltr" style="text-align: left;" trbidi="on">
<i>Dal- roti</i> are the back bone of Indian home cooking. This dal spells 'comfort food' for me. It goes well with chapati and/or rice and is one of the family's favorite.<br />
<br />
<b>Ingredients</b><br />
Kaali masoor dal- 1/2 katori<br />
Ginger- 1' piece, grated<br />
Onion- 1, chopped<br />
Tomato- 1 , small , chopped<br />
Garlic- 2 cloves, chopped<br />
Whole red chilli-1<br />
Salt to taste<br />
Ghee- 1 tsp<br />
<i>Haldi </i>(turmeric powder)- 1/4 tsp<br />
<br />
<b>How to make:</b><br />
Wash the daal thoroughly.<br />
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Boil the dal in a pressure cooker with 1 and 1/2 katori water. Please add salt,<i> haldi</i> and grated ginger before boiling.<br />
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In the meantime, prepare the <i>tadka</i> (tempering). Heat <i>Ghee</i> in a small <i>Kadhai. </i>Add chopped Onions and fry till pink.<br />
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Add finely chopped Garlic and fry for a few minutes. Add red chilli.<br />
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Add the chopped tomatoes and cook till they are mushy.<br />
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Now add the boiled dal to it. Dal should be soft but not mushy. Adjust for salt.<br />
If your dal is still not cooked (it happens with mine), add the tadka into the pressure cooker and let it cook some more. Usually after 2-3 more whistles , it is done.<br />
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Garnish with coriander leaves (optional)</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-57020542885367859362015-02-09T06:50:00.000-08:002015-02-09T06:50:00.493-08:00Gobhi Masala- Cauliflower gravy<div dir="ltr" style="text-align: left;" trbidi="on">
This is a borrowed from a dear friend. I just went to her place for an impromptu lunch and voila! She comes up with this yummy recipe. It was a pity that I could not see her in action or take pictures.<br />
Anyways, I followed her recipe (with slight modifications) and though my cauliflower was not the same, it was good and hubby liked it.<br />
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<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>Cauliflower- 1 head, washed , dried and cut into florets</li>
<li>Onion- 1 medium, made into paste</li>
<li>Bay leaf- 1</li>
<li>Milk- 1/2 cup + Water - 1 cup</li>
<li>Tomato - 2-3 , pureed</li>
<li>Ginger and green chili paste- 1 tsp</li>
<li><i>Haldi</i> (turmeric powder)- 1/4 tsp</li>
<li><i>Dhaniya </i>powder (coriander seed powder)- 1 tsp</li>
<li>Roasted<i> Jeera</i> powder (cumin seeds)- 1/2 tsp</li>
<li>Tomato ketchup- 2 tsp</li>
<li><i>Garam masala</i>- 1/2 tsp</li>
<li>Coriander leaves for garnishing (optional)</li>
<li>Oil- 1Tbsp</li>
</ul>
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<br />
<br />
<b>To make:</b><br />
<ol style="text-align: left;">
<li>Boil water and turn of flame. Add 1 spoon salt to it and soak the cauliflower florets. Cover and keep aside for use.</li>
<li>Heat oil in a pan or <i>Kadhai.</i></li>
<li>Fry onion paste till oil leaves side. Add 1 bay leaf.</li>
<li>Add ginger and green chilli paste. Fry for 2-3 minutes.</li>
<li>Add milk and water mixture.</li>
<li>Cook till this mixture thickens (about 10-15 min.).</li>
<li>Add the pureed tomatoes. Add <i>Haldi, Dhaniya</i> powder, salt and <i>Jeera</i> powder.</li>
<li>Cook till oil leaves side.</li>
<li>Add <i>Garam masala</i>. Mix.</li>
<li>Drain the cauliflower florets. Add these to the cooked gravy. Turn them so the cooked mixture coats it well. Add Tomato ketcup.</li>
<li>Now add 1 cup water to this and cover it. Lower the flame and let it simmer for 10-15 minutes. </li>
<li>Make sure that the cauliflower florets are cooked thoroughly, but are not mushy. Add more water if required.</li>
<li>The water should reduce to half or more. Here you can decide on the consistency of the gravy. Adjust for salt.</li>
<li>Once done , remove from flame and garnish with coriander leaves. Serve hot.</li>
</ol>
<div>
Enjoy!</div>
<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-16583537069796604132015-02-05T03:11:00.000-08:002015-02-05T03:11:00.577-08:00Mixed vegetable - Potatoes, bell pepper and carrots<div dir="ltr" style="text-align: left;" trbidi="on">
This is an everyday vegetable in which many variations can be made. Its a good lunch box option with<i> paranthas or chapatis. </i> In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.<br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li>Potatoes- 3, boiled, peeled and chopped</li>
<li>Tomatoes- 1, chopped into big pieces</li>
<li>Carrots (orange)- 1, chopped</li>
<li>Capsicum/green bell pepper- 1, chopped (big pieces)</li>
<li>Oil-1/2 tbsp</li>
<li><i>Heeng</i> (asafoetida)- 1 pinch</li>
<li><i>Jeera</i> (cumin seeds)- 1/2 tsp</li>
<li><i>Haldi</i> (turmeric powder)- 1/4 tsp</li>
<li><i>Dhaniya</i> powder (coriander seed powder)- 1 and 1/2 tsp</li>
<li>Red chilli powder- 1/3 tsp</li>
<li>Garam masala (optional)- 1/4tsp</li>
<li>salt to taste (I used 1tsp)</li>
</ul>
<br />
<br />
Grind the following with mortar and pestle and keep aside for use<br />
<br />
<ul style="text-align: left;">
<li><i>Dalchini (</i>cinnamon)- half inch piece</li>
<li><i>Badi elaichi</i> (black cardamom)- 1, cracked open</li>
<li><i>Laung </i>(clove)-2</li>
</ul>
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<br />
<br />
<b>How to make:</b><br />
<br />
<ol style="text-align: left;">
<li>Heat the oil. Add <i>heeng </i>&<i> jeera</i>. Let it sizzle.</li>
<li>Now add carrots and capsicum and fry for 3-4 minutes.</li>
<li>Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)</li>
<li>Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.</li>
<li>Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.</li>
<li>Now add the ground spice mix. This gives a beautiful aroma to the dish.</li>
<li>Mix well and serve.</li>
</ol>
<br />
<b>Notes:</b><br />
You can garnish it with coriander leaves.<br />
If you are out of tomatoes (God forbid!) then use <i>amchoor</i> (1/2tsp) to add the sour flavor.</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-72089847721834189602015-02-01T12:00:00.000-08:002015-02-01T12:09:26.549-08:00Italian dinner Menu- Bruschetta, Pasta & Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Sometimes we don't want a party.<br />
Sometimes we just want a little conversation.<br />
Sometimes we just want to retell our stories.<br />
Sometimes we are short of time.<br />
Sometimes... a little time together is enough.<br />
<br />
Hence we eat less and talk more...<br />
<br />
Meeting with friends is very uncomplicated and, so we make what seems as the most fulfilling of meals, for an evening together.<br />
<br />
Pasta and salad is one of those meals. You put in a starter just like that and, well dessert is there to sweeten the memories...<br />
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<br />
<b>Menu for the evening</b><br />
Starter- Bruschetta<br />
Main course - Pasta and Salad<br />
Dessert- Fruit custard (Ok! I know that is not Italian)<br />
Coke, Sprite and Water to drink. (I'm a teetotaler!)<br />
<br />
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<b><br /></b>
<b>Bruschetta</b><br />
<ul style="text-align: left;">
<li>French bread- sliced into 20 pieces</li>
<li>Tomatoes- 3 medium, chopped</li>
<li>Olive oil-1tsp + 2 tbsp (for toasting the bread)</li>
<li>Mozzarella cheese- grated, half cup</li>
<li>Garlic- 2 halves</li>
<li>Oregano- 1/4 tsp (dried)</li>
<li>Black pepper- 1/4 tsp (crushed)</li>
<li>Salt to taste</li>
</ul>
<b>To make</b><br />
<br />
Mix tomatoes, 1tsp olive oil, oregano, pepper and salt. Keep in refrigerator.<br />
<br />
Heat a skillet and pour 1 tbsp olive oil on it. Keep as many slices as possible and toast it well.<br />
<br />
Now rub the garlic halves on the toasted bread and top it up with a spoon of tomato mix. <br />
<br />
Spread some cheese over it.Serve.<br />
<br />
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<b><br /></b>
<b>Salad</b><br />
<ul style="text-align: left;">
<li>Cucumber- 2, chopped</li>
<li>Onion- 1, chopped</li>
<li>Tomatoes- 1 medium, chopped</li>
<li>Capsicum- 1 medium, chopped small</li>
<li>Feta - 30 gm, make cubes</li>
<li>Olive oil- 1 tsp </li>
<li>Black pepper- 1/2 tsp</li>
<li>Parsley- Chopped, 1 tbsp</li>
<li>Kosher salt- to taste</li>
</ul>
<div>
<b><br /></b>
<b>To Make:</b></div>
<div>
<br /></div>
<div>
Mix the chopped vegetables. Add olive oil , pepper and salt.</div>
<div>
<br /></div>
<div>
Add feta cubes. Chill in the fridge and serve.</div>
<br />
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<br />
<b>Pasta</b><br />
<br />
<ul style="text-align: left;">
<li>Penne Pasta- Cooked in hot water till al dante</li>
<li>Onions- 1 medium,thinly sliced</li>
<li>Mush rooms- 3-4, quartered or chopped ( you can put more if u like)</li>
<li>Olive oil- 1 Tbsp</li>
<li>Capsicum/bell pepper- 1, thinly sliced</li>
<li>Broccoli- 2-3 large pieces which are chopped small( I used frozen florets)</li>
<li>Parmesan cheese- about 2 Tbsp, grated</li>
<li>White sauce (recipe below)</li>
<li>Tomato and mint sauce (recipe below)</li>
</ul>
<br />
<br />
<b>Tomato & Mint sauce</b><br />
<br />
<ul style="text-align: left;">
<li>Tomatoes- 4</li>
<li>Mint-1/2 cup</li>
<li>Whole red chili- 1</li>
<li>Salt to taste</li>
<li>Black pepper- 1/2 tsp</li>
<li>Garlic- 4-6 cloves</li>
<li>Olive oil- 1tbsp (optional)</li>
</ul>
<br />
<br />
Blend all the ingredients together. Keep aside for use.<br />
<br />
<b>White sauce</b><br />
<br />
<ul style="text-align: left;">
<li>Refined flour (<i>maida</i>)- 3 Tbsp</li>
<li>Cold milk- 2 cups</li>
<li>Salt to taste</li>
<li>Black Pepper- 1/2 tsp</li>
<li>Butter- 1.5 tsp (5-7 grams)</li>
</ul>
<br />
<br />
<ol style="text-align: left;">
<li>Mix refined flour in milk with a wire whisk. Add salt & pepper. Mix.</li>
<li>At this point you can refrigerate it to make the actual sauce later.</li>
<li>Melt the butter in a pan and add the milk mixture. Keep stirring till it thickens and forms a smooth paste.</li>
</ol>
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<br />
<br />
<b>To make Pasta</b><br />
<br />
<ol style="text-align: left;">
<li>Heat live oil in a wok/<i>Kadhai.</i></li>
<li>Add Onion, capsicum, broccoli and mushrooms in that order. Fry at medium flame for 4-5 minutes.</li>
<li>Add Tomato & mint sauce. Cook till the raw garlicky smell is gone. </li>
<li>Add Penne pasta. Top this up with the white sauce.</li>
<li>Mix well till the pasta is coated with the sauce (both tomato and white one).</li>
<li>Adjust for salt and seasoning (you can add ready-made Italian seasoning if you want).</li>
<li>Garnish with Parmesan cheese and serve hot.</li>
</ol>
<br />
<br />
Enjoy a relaxed evening!<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-10749826886924183162015-01-28T00:00:00.000-08:002015-01-28T00:00:06.340-08:00Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?<div dir="ltr" style="text-align: left;" trbidi="on">
Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!<br />
<br />
This khichri/porriage was perfected by my grandma who was lovingly called "<i>baiji</i>". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.<br />
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<br />
(For 4 servings)<br />
<br />
<b>You need:</b><br />
<br />
<ul style="text-align: left;">
<li>Leftover chapaties/ Paranthas- 6, Preferably sundried</li>
<li>Onion- 1 big, chopped</li>
<li>Potatoes- 1 medium, chopped</li>
<li>Capsicum- 1 small, chopped</li>
<li>Garlic- 2tsp, chopped</li>
<li>Tomato- 1 small, chopped</li>
<li>Tomato- 2 medium (for blending)</li>
<li>Green chillies- 1 (for blending)</li>
<li>Ginger- 1' long piece (for blending)</li>
<li>Coriander seed powder (<i>Dhaniya</i> powder)- 2 tsp</li>
<li>Garam Masala powder - 1 tsp</li>
<li>Red chilli powder- 1/2 tsp</li>
<li>Turmeric Powder (<i>Haldi </i>Powder)- 1/2 tsp</li>
<li>Salt to taste</li>
<li>Meat masala- 1/2 tsp (optional)</li>
<li>Oil- 1tbsp</li>
<li>Water as required</li>
</ul>
<br />
<br />
<b>To make:</b><br />
<b><br /></b>
1. Blend tomato, green chillies and ginger.<br />
<br />
2. Heat oil in a <i>Kadhai</i>/wok.<br />
<br />
3. Add onions and fry till pink. Add garlic.<br />
<br />
4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.<br />
<br />
5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.<br />
<br />
6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.<br />
<br />
7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.<br />
<br />
8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.<br />
<br />
9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.<br />
<br />
10. Garnish with coriander leaves (optional) and serve immediately.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IX54fmG_KZtV6U_zCgWsGc4Ra7s7xEO4I6_cRViLdmj_ZduQ29YUvDcE2tpY1PiAdYPam8RVQG98Dhtri5OPBluJ5v9j2uojyXAeRb418zWtatkOgmQfL1fONFYW-2uzL-GXD-RtZZs/s1600/khichri2+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IX54fmG_KZtV6U_zCgWsGc4Ra7s7xEO4I6_cRViLdmj_ZduQ29YUvDcE2tpY1PiAdYPam8RVQG98Dhtri5OPBluJ5v9j2uojyXAeRb418zWtatkOgmQfL1fONFYW-2uzL-GXD-RtZZs/s1600/khichri2+(1).JPG" height="240" width="320" /></a></div>
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The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.<br />
It tastes good when you serve hot , but it still tastes great if you eat it the next day.<br />
<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-7948299663509003202015-01-19T14:12:00.001-08:002015-01-19T14:13:37.176-08:00Paneer Bhurji - Scrambled cottage cheese<div dir="ltr" style="text-align: left;" trbidi="on">
This is a very simple dish. It is yummy and an all time favorite. It also serves as a vegetarian version of egg bhurji (scrambled eggs).<br />
<br />
It is especially good as a mess free filling in the rolled <i>paranthas. </i>So, pack your lunch honey!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrblL9XzhECm200jT1RNw4PEU8ULIc3QZd1RrgcRyGmeo0vWKmDUyG_OEkDIxNrwv_5vXwP5XRZNfdNcLyPdL5P39_3uqZnX3H71OE7Q_LGicUgGvNn78bXhaQ7ysrgdCJQaVLzxKMFU/s1600/bhurji2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrblL9XzhECm200jT1RNw4PEU8ULIc3QZd1RrgcRyGmeo0vWKmDUyG_OEkDIxNrwv_5vXwP5XRZNfdNcLyPdL5P39_3uqZnX3H71OE7Q_LGicUgGvNn78bXhaQ7ysrgdCJQaVLzxKMFU/s1600/bhurji2.JPG" height="240" width="320" /></a></div>
<i><br /></i>
<b>You need:</b><br />
<br />
<ol style="text-align: left;">
<li>Paneer (crumbled)- 200gm ( I make it at home...so this is an approximate measure)</li>
<li>Capsicum/green bell pepper- 1 tbsp finely chopped</li>
<li>Onion- 1 small, finely chopped</li>
<li>Tomato- 1 small, chopped</li>
<li>Salt to taste</li>
<li><i>Jeera</i> (cumin seeds)- 1/2 tsp</li>
<li><i>Garam masala</i>- 1/4 tsp (you can increase it to get a spiced up version)</li>
<li><i>Haldi</i> powder (turmeric powder)- 1/4 tsp</li>
<li>Red chilli powder (optional)- 1/4tsp</li>
<li>Coriander leaves for garnishing</li>
<li>Oil- 1 tbsp</li>
</ol>
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<br />
<br />
<b>To make:</b><br />
<br />
<ol style="text-align: left;">
<li>Heat the oil in a pan or <i>Kadhai.</i></li>
<li>Add Jeera seeds and let them sizzle. </li>
<li>Add onions and fry till they are translucent. You can add green chillies here if you like.</li>
<li>Add salt and turmeric. Mix well and add capsicum.</li>
<li>Fry for 4-5 minutes. Capsicum should retain its crunch.</li>
<li>Add crumbled paneer and garam masala. Also, red chilli powder if you have not used green chillies.Fry for a 2-3 minutes. Add Tomatoes.</li>
<li>Mix well and cover for a few minutes on low flame.</li>
<li>Garnish with chopped coriander leaves.</li>
<li>Serve hot with <i>Roti</i> or <i>Paranthas</i> or even as a filling for sandwich.</li>
</ol>
<div>
Note: If you have store bought paneer, then soak it in hot water for 8-10 min before using it. It softens the paneer and improves texture.</div>
<div>
<br /></div>
<div>
Enjoy!</div>
</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-76968490355225428642015-01-10T12:36:00.000-08:002015-01-10T12:36:00.768-08:00 Moong dal- a quick and healthy recipe<div dir="ltr" style="text-align: left;" trbidi="on">
When I need something light for lunch or dinner; something unpretentious and yet fulfilling, then I always end up making <i>Dal- roti .</i> Simple, delicious and easy to make.<br />
<br />
So here is a super easy and quick version of moong dal.<br />
<br />
Makes about 2 bowls of dal<br />
<b><br /></b>
<b>Ingredients:</b><br />
Yellow moong dal/ washed or shelled green gram - 1/2 <i>Katori</i><br />
<i>Ghee</i>- 1tsp<br />
<i>Jeera</i>- 1/4tsp<br />
<i>Heeng</i> (asafoetida)- a pinch<br />
Tomato- 1 small, chopped<br />
<br />
<b>Method:</b><br />
<br />
<ol style="text-align: left;">
<li>Wash the dal thoroughly. Rinse 3-4 times. </li>
<li>Soak in clean water for 10 min (optional).</li>
<li>Put a pressure cooker on flame. Pour 1tsp ghee.</li>
<li>Add heeng and jeera. When jeera starts to sizzle than add tomatoes.</li>
<li>Now add the soaked dal. Add about 1 and 1/2 katori of water.</li>
<li>Close the lid and put the whistle on.</li>
<li>After about 2-3 whistles. Switch off the flame and let the pressure cooker cool down.</li>
<li>Garnish with a few coriander sprigs (optional) and serve with hot <i>chapatis</i>.</li>
</ol>
<div>
Enjoy !</div>
<br />
<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-68376058240100201102015-01-09T06:42:00.000-08:002015-01-09T06:42:34.996-08:00Sankat Chauth and offerings to Ganesha - Pua recipe<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of the numerous fasts that are observed by Hindus in India. It offers the prayers to Lord Ganesh. We observe the fast for the day and eat a meal after the seeing the stars in the evening.<br />
<br />
We make sweets with white<i> Til</i> (sesame seeds) called "tillbugga" and "pua" (deep fried sweet, flattened discs, made of flour).<br />
<br />
I have posted about "Tillbugga"<a href="http://cookbooksandexperiments.blogspot.com/2012/01/new-year-and-some-sweetness.html" target="_blank"> here</a><br />
<br />
So we'll be making "Pua".<br />
<br />
Makes 8 puas<br />
<b>Ingredients</b><br />
<br />
Sugar- 5-6 tsp<br />
water- to cover the sugar<br />
Wheat flour-1 and 1/2 cups approximately<br />
Ghee/Oil for frying<br />
Cardamom powder(optional)<br />
<br />
<b>How to:</b><br />
<br />
Soak sugar in water.Rest for a few hours so that it dissolves.<br />
Add cardamom powder to the syrup.<br />
Mix wheat flour and make a hard but pliable dough. Add a spoon of Ghee while mixing.<br />
Pinch off a little dough and roll it into a circular disc.<br />
Heat oil in a wok/Kadai.<br />
When the oil becomes hot lower the flame to medium and fry the disc to make a pua.<br />
Repeat and make till all the dough is used.<br />
<br />
Enjoy the sweet treat of the new year.<br />
<br /></div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0tag:blogger.com,1999:blog-7287815032846536517.post-25524622398205405162014-06-19T13:56:00.001-07:002014-06-19T13:56:17.467-07:00Sandwich with basil pesto<div dir="ltr" style="text-align: left;" trbidi="on">
Most people I know are not into sandwiches..it sounds too simple! Its not French/Italian or ethnic Indian.<br />
Yet ...Here I am with another recipe of Sandwich. I can't help but experiment with the fillings.<br />
Here I have tried a vegan basil pesto (Recipe by<a href="http://www.ecurry.com/blog/" target="_blank"> Soma</a>) with whole wheat bread and results are pretty good.<br />
<br />
<ol style="font-family: Calibri; font-size: 11pt; margin-bottom: 0in; margin-left: 0.3902in; margin-top: 0in; text-align: left; unicode-bidi: embed;"><div style="font-size: 11pt; font-weight: bold; margin: 0in;">
<div style="text-align: justify;">
Ingredients (for 2 sandwiches)</div>
</div>
<li style="text-align: justify;"><span style="font-size: 11pt;">Brown bread/ wheat bread/ multigrain bread- 4 slices</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Cucumber- 1, thinly sliced</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Tomato- 1 big, thinly sliced</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Capsicum/green pepper- 1 small, thinly sliced</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Red Onion-1, thinly sliced</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Mushrooms- 3-4 small, thinly sliced and sautéed in oil/butter</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Salt-to taste (remember the pesto has salt)</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Freshly ground black Pepper-to taste</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;"><a href="http://www.ecurry.com/blog/condiments-dips-and-sauces/vegan-basil-pesto/" target="_blank">Homemade basil pesto</a>- 2-3 spoons (u can increase as per your taste)</span></li>
<li style="text-align: justify;"><span style="font-family: Calibri; font-size: 11pt;"> </span><span style="font-size: 11pt;">Italian seasoning to sprinkle (optional)</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Mustard sauce and ketchup (optional)- to serve</span></li>
<li style="text-align: justify;"><span style="font-size: 11pt;">Cheese slices (we used 'Emborg' -edam cheese)- 2</span></li>
<div style="font-size: 11pt; font-weight: bold; margin: 0in;">
</div>
</ol>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><span style="font-size: 15px;"><b>Method</b></span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Toast the bread slices. You can also prepare the sandwich and then grill it.</span></span></li>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Spread the pesto on the bread and layer all the veggies onion, cucumber,capsicum, tomatoes and mushrooms respectively.</span></span></li>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Sprinkle salt, black pepper and the seasoning mix . Cover with cheese slice.</span></span></li>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Cover with toasted bread.</span></span></li>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Use a sharp knife and cut it into a triangle.</span></span></li>
<li><span style="font-family: Calibri;"><span style="font-size: 15px;">Enjoy with your coffee/tea.</span></span></li>
</ul>
<div>
<span style="font-family: Calibri;"><span style="font-size: 15px;">If you want melted cheese then you can re-heat the sandwich on a skillet . Remember to keep it the cheese- y side down. I tried it with one, as it had went somewhat cold.</span></span></div>
<div>
<br /></div>
<div>
<span style="font-family: Calibri;"><span style="font-size: 15px;">Hope you like it. Do tell me about your experience.</span></span></div>
<div>
<br /></div>
<div>
<span style="font-family: Calibri;"><span style="font-size: 15px;">D</span></span></div>
</div>
</div>
Garimahttp://www.blogger.com/profile/16239988423282911874noreply@blogger.com0