tag:blogger.com,1999:blog-35196618692125813232024-03-13T21:24:39.982+05:30FOOD FASCINATIONSuparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-3519661869212581323.post-20181966370987142402012-04-18T13:42:00.000+05:302012-04-18T14:13:44.681+05:30Rajma Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Bq84HcRZIRI/T45p6vyDtsI/AAAAAAAAA-U/_xzrSj-shlI/s1600/rajma+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="http://3.bp.blogspot.com/-Bq84HcRZIRI/T45p6vyDtsI/AAAAAAAAA-U/_xzrSj-shlI/s320/rajma+001.JPG" width="320" /></a></div>
<br />
<strong>RAJMA CURRY</strong><br />
<br />
<strong>Ingredients</strong>: <br />
<br />
Rajma/kidney beans- 2 fistful<br />
Potatoes-2 medium, quartered<br />
Onion-1 large, sliced<br />
Cumin seeds-1tsp<br />
Turmeric powder-1/2 tsp<br />
Garam masala powder- 1/2 tsp<br />
Aamchur powder-1/2 tsp<br />
Sambar powder-1/2tsp<br />
Coriander powder-1/2tsp<br />
Cumin powder-1/2 tsp<br />
Salt-to taste<br />
Oil-3tbsp<br />
<br />
<strong>Grind to paste</strong>:<br />
<br />
Ginger-1 inch piece<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Garlic- 3 cloves</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Coriander leaves- 2 tbsp</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Mint leaves-1 tbsp</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Cinnamon-1 inch stick</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Cloves-2</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Tomato- 1 medium, quartered</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Onion-1 medium, quartered</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q9t5LFffgag/T45qk3ObpxI/AAAAAAAAA-k/eqFDFsoBr2s/s1600/rajma+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="http://3.bp.blogspot.com/-Q9t5LFffgag/T45qk3ObpxI/AAAAAAAAA-k/eqFDFsoBr2s/s320/rajma+004.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Method:</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1. Soak rajma overnight with enough water.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2. Cook the rajma with 2 cups of water, pressure cook for 3-4 whistles. set it aside</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3. Grind the ingredients of list 2, into a fine paste, set it aside.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
4. Cook the potatoes and set it aside. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
5. Heat oil in a kadhai and add cumin seeds and wait till it splutters.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
6. Throw in the chopped onions and saute for sometime.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
7. Next, add the ground paste into the kadhai and saute on medium flame for sometime</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
8. Throw in the masala powder and stir well and let it simmer till the rawness goes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
9. Put the rajma beans, potato cubes and combine well to coat it with the masala.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
10.Let it cook for a few seconds, next add some water,salt and mix well to make it gravacious enough</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
11.Turn of the gas after a few seconds and garnish with coriander leaves and serve with rice/roti.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://2.bp.blogspot.com/-q-DnRWnnkRM/T45qK-5dzfI/AAAAAAAAA-c/XU3nTBuz_2c/s1600/rajma+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_o0uuft="109" height="240" qda="true" src="http://2.bp.blogspot.com/-q-DnRWnnkRM/T45qK-5dzfI/AAAAAAAAA-c/XU3nTBuz_2c/s320/rajma+002.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
</div>
</div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com45tag:blogger.com,1999:blog-3519661869212581323.post-1115355510093727582011-06-02T11:00:00.001+05:302011-06-03T00:26:27.140+05:30Mixed Vegetable Vaag<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e4ILiw66hyM/TecWwhvAIKI/AAAAAAAAA9o/MqNmN-HUSig/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-e4ILiw66hyM/TecWwhvAIKI/AAAAAAAAA9o/MqNmN-HUSig/s320/016.JPG" width="320" /></a></div> Mixed Vegetable VAAG <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">Potato ......................... 2 no., peeled, cubed,cooked</div><div class="MsoNormal">Brown Chana............... ½ cup, soaked overnight, cooked</div><div class="MsoNormal">Capsicum green...........1 no., chopped length wise, cooked</div><div class="MsoNormal">Tomato........................1 no, roughly chopped</div><div class="MsoNormal">Salt .............................to taste.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For the Masala:</b></div><div class="MsoNormal">Coriander seeds............1 tsp</div><div class="MsoNormal">Fenugreek seeds..........4-6 seeds</div><div class="MsoNormal">Red chillies...................5-6</div><div class="MsoNormal">Oil.................................1/4<sup>th</sup> tsp</div><div class="MsoNormal">Grated coconut...........1/4<sup>th</sup> cup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For the Seasoning:</b></div><div class="MsoNormal">Curry leaves..............1 sprig</div><div class="MsoNormal">Mustard seeds...........1 tsp</div><div class="MsoNormal">Oil..............................1 tsp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uu9S6HHoWX8/Tecb48EY8hI/AAAAAAAAA9s/BVqpY5lgABo/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Uu9S6HHoWX8/Tecb48EY8hI/AAAAAAAAA9s/BVqpY5lgABo/s320/017.JPG" width="320" /></a></div><div class="MsoNormal">In a skillet heat about 1/4 tsp oil and fry the coriander seeds, methi and red chillies till they give out aroma.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Grind all the fried ingredients along with enough water and grated coconut. Make it into a fine paste. Set it aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat about 1 tsp oil in a kadhai and put in the mustard seeds and curry leaves, when they begin to splutter add the ground paste and fry for sometime.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Throw in the chopped tomatoes and fry for till it turns mushy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the cooked vegetables ,brown chana, salt mix well and cool till it starts to boil.</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal">Turn off the flame. Serve it with rice or roti.</div><div class="MsoNormal">******************************************************************************** </div><div class="MsoNormal"> </div><div class="MsoNormal"> <span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"> <span style="font-size: large;"><b>Award!!!</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-I-K5l_6k0r4/TeceLizO5eI/AAAAAAAAA9w/TeePKYuiImY/s1600/indrani.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://3.bp.blogspot.com/-I-K5l_6k0r4/TeceLizO5eI/AAAAAAAAA9w/TeePKYuiImY/s320/indrani.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Chandrani of <a href="http://cuisinedelights.blogspot.com/2011/05/award.html">Cuisine Delights</a> has generously passed on a lovely award to me.Thanks a lot dear it really is a great encouraging gesture :P</div><div class="MsoNormal">As it's hard to choose just a few names I'd like to pass on the award to every foodie friend of mine who drops by to read this post :P Please feel free to collect the award and display it in your blog. Cheers!!!!!! </div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com73tag:blogger.com,1999:blog-3519661869212581323.post-44432092738722478082011-05-28T16:24:00.002+05:302011-05-28T16:31:29.139+05:30Broken Wheat Khichdi<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-th6cn__EYHw/TeDNoNqO9RI/AAAAAAAAA9g/1vRwjr_ua24/s1600/peas+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-th6cn__EYHw/TeDNoNqO9RI/AAAAAAAAA9g/1vRwjr_ua24/s320/peas+032.JPG" width="320" /></a></div><br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
<div class="MsoNormal">Broken wheat/lapsi.......... 1 cup, stone picked, wash it thoroughly, drain the water, set it aside</div><div class="MsoNormal">Cabbage........................... 100 gms, roughly chopped</div><div class="MsoNormal">Yellow pumpkin............... 1 cup, chopped into bite size</div><div class="MsoNormal">Potato............................. 1, chopped into bite sized pieces</div><div class="MsoNormal">Carrot............................. 2, chopped into bite sized pieces</div><div class="MsoNormal">Onion.............................. 1, chopped roughly</div><div class="MsoNormal">Turmeric powder............ 1/2 tsp</div><div class="MsoNormal">Cumin powder................ 1 tsp</div><div class="MsoNormal">Coriander powder.......... 1 tsp</div><div class="MsoNormal">Ginger.............................1/2” piece, finely chopped</div><div class="MsoNormal">Ghee............................... 1-2 table spoons</div><div class="MsoNormal">Salt ................................ to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: large;"><b>Method:</b></span><b><span style="font-size: large;"> </span></b></div><div class="MsoNormal"><b><span style="font-size: large;"> </span></b></div></div><b><span style="font: 7pt "Times New Roman";"> </span><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></b><span style="font-size: small;">Heat ghee in a pressure cooker, add ginger and fry for a few seconds.</span><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span> </span><br />
<span style="font-size: small;"> Add all the vegetables and spice powders, salt, broken wheat and mix </span><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add 3 cups of water and mix well again.</span><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Pressure cook it for 3 whistles.</span><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Once the pressure cooker cools,empty the khichdi into another vessel.</span><br />
<br />
<span style="font-size: small;"> Serve it hot with a drizzle of ghee, pickle and raita. </span><br />
<br />
<b><span style="font-size: small;"><br />
</span></b><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i7LQWeDxpyg/TeDOnsOjhyI/AAAAAAAAA9k/FgKzxOENgPc/s1600/peas+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-i7LQWeDxpyg/TeDOnsOjhyI/AAAAAAAAA9k/FgKzxOENgPc/s320/peas+033.JPG" width="320" /></a></div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com45tag:blogger.com,1999:blog-3519661869212581323.post-44433282075985824932011-05-23T18:41:00.002+05:302011-05-25T20:43:47.465+05:30Lauki (Bottle Gourd) Kofta Curry<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_VPnP-E_c9Q/TdpRWsqaj0I/AAAAAAAAA8c/6Bd15uazHCI/s1600/IMG_3439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_VPnP-E_c9Q/TdpRWsqaj0I/AAAAAAAAA8c/6Bd15uazHCI/s320/IMG_3439.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Lauki Kofta Curry</b></span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">Ingredients:</span></b></div>Recipe Source: Googled<br />
<br />
<div class="MsoNormal"><b><span style="background: olive;">For the Koftas: </span></b><br />
<b><span style="background: olive;"><br />
</span></b></div><div class="MsoNormal"><b>Bottle gourd/Lauki - 1. Number</b></div><b> </b><br />
<div class="MsoNormal"><b>Besan/ gram flour – 1 cup</b></div><b> </b><br />
<div class="MsoNormal"><b>Onion – 1</b></div><b> </b><br />
<div class="MsoNormal"><b>Potato - 1 </b></div><b> </b><br />
<div class="MsoNormal"><b>Green chilli – 2</b></div><b> </b><br />
<div class="MsoNormal"><b>Ginger – ½ “ piece</b></div><b> </b><br />
<div class="MsoNormal"><b>Turmeric – ¼ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Curry leaves – 1 tbsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Coriander leaves – 1 tbsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Red chilli powder – 1/2 tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Cooking soda – a pinch</b></div><b> </b><br />
<div class="MsoNormal"><b>Salt - to taste</b></div><b> </b><br />
<div class="MsoNormal"><b>Oil – for frying</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-size: 14pt; line-height: 115%;">Ingredients :</span></b></div><div class="MsoNormal"><b><span style="font-size: small;"><span style="background: olive;">For the Gravy:</span></span></b><span style="font-size: large;"><span style="background: olive; color: white;"> </span></span><br />
</div><div class="MsoNormal"><b>Onion – 3 </b></div><b> </b><br />
<div class="MsoNormal"><b>Tomato – 2</b></div><b> </b><br />
<div class="MsoNormal"><b>Garlic cloves – 5 </b></div><b> </b><br />
<div class="MsoNormal"><b>Ginger – ½ “ piece</b></div><b> </b><br />
<div class="MsoNormal"><b>Turmeric - ¼ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Red chilli powder - ½ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Coriander powder – 2 tbsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Cumin powder , roasted – ¼ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Garam masala – ½ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Coriander leaves – 1 tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Cumin seeds – ½ tsp</b></div><b> </b><br />
<div class="MsoNormal"><b>Salt – to taste</b></div><b> </b><br />
<div class="MsoNormal"><b>Oil – 1 tbsp</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">Method:</span></b></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-lHSgAZRsCsY/TdpVvMIUlWI/AAAAAAAAA8s/6Tc6dFfWJlc/s1600/34341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://1.bp.blogspot.com/-lHSgAZRsCsY/TdpVvMIUlWI/AAAAAAAAA8s/6Tc6dFfWJlc/s320/34341.jpg" width="320" /></a><a href="http://3.bp.blogspot.com/-1H2bBE93ofQ/TdpUV3vNuoI/AAAAAAAAA8o/1NK8Iqx4XNc/s1600/34371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://3.bp.blogspot.com/-1H2bBE93ofQ/TdpUV3vNuoI/AAAAAAAAA8o/1NK8Iqx4XNc/s320/34371.jpg" width="320" /></a><a href="http://2.bp.blogspot.com/-3Zure3b66yQ/TdpWEWJ1zKI/AAAAAAAAA8w/EO1dDK1wJXk/s1600/IMG_3436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3Zure3b66yQ/TdpWEWJ1zKI/AAAAAAAAA8w/EO1dDK1wJXk/s320/IMG_3436.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div><div class="MsoNormal" style="color: #660000;"><b><span style="background: olive; font-size: 14pt; line-height: 115%;"> For the Koftas:</span></b></div><div class="MsoNormal" style="background-color: white; color: #660000;"><br />
</div><span style="font-family: Symbol;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Boil potato, peel, mash</b><br />
<span style="font-family: Symbol;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Chop onion, green chilli, ginger, curry leaves, coriander leaves</b><br />
<span style="font-family: Symbol;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Peel, grate the bottle gourd, squeeze excess juice and keep it aside for the curry.</b><br />
<span style="font-family: Symbol;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Take the gram flour in a wide mouthed vessel, to it add onion, ginger, curry leaves, coriander leaves, turmeric powder, red chilli powder, salt, mashed potato mix all these and make it into a dough.</b><br />
<span style="font-family: Symbol;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Make it into small balls and deep fry in oil and set it aside.</b></div><div><br />
</div><div><div class="MsoNormal" style="color: #660000;"><b style="mso-bidi-font-weight: normal;"><span style="background: olive; font-size: 14pt; line-height: 115%;">For the Gravy:</span></b></div><div class="MsoNormal"><b style="background-color: white; color: #660000;"><span style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-repeat: repeat; background-size: auto auto; font-size: 14pt; line-height: 115%;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"> </span></b></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Chop 1 onion, 2 green chillies</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Grind ginger, garlic, 2 onions, 1 green chilli coarsely, set it aside.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;"> Grind tomato, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and set it aside.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Heat oil in a sauce pan, add the chopped onion and green chillies and fry till onion is soft</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Next, add the ground ginger-garlic-onion-green chilli paste and fry for a few seconds</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Now, add the tomato and spice powder ground paste and mix well.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Cook for 4 – 5 minutes till the rawness of the masala goes off and oil starts seperating at the edges.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Add a little milk/ beaten curd /water to get the desired consistency.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Add a little sugar to enhance the taste.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Drop the koftas into the gravy and gently mix well to coat it with the gravy. Simmer for a couple of seconds and turn off the flame.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3dOFw3Er1K0/TdpXGyb_2wI/AAAAAAAAA80/yrA5aAX-6rY/s1600/IMG_3440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3dOFw3Er1K0/TdpXGyb_2wI/AAAAAAAAA80/yrA5aAX-6rY/s320/IMG_3440.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><b style="mso-bidi-font-weight: normal;">Garnish with chopped coriander and serve hot.</b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></b></div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com36tag:blogger.com,1999:blog-3519661869212581323.post-69974798618741396872011-05-15T09:05:00.003+05:302011-05-19T09:57:28.327+05:30Khaman Dhokla, Simple Chickpea Curry and a T & T<div dir="ltr" style="text-align: left;" trbidi="on">The combination of dhokla and chickpea curry sounds really weird...I HAD to post these two recipes as they were snoring off in the draft for a very long time :P<br />
<br />
Aha!Now for news from my kitchen, I can crown myself a bread baker now :P yipeeeeeeeeeeeeeeeeee!! I've got it right after umpteen number of efforts. It's an achievement in itself and gives a beaming sense of satisfaction. Am sure many of you will agree to this :P<br />
<br />
Thanks to prathibha of <a href="http://thechefandherkitchen.blogspot.com/2010/08/khara-bread-masala-bread-with-dill.html">The Chef and Her Kitchen,</a>She had posted khara bread recipe for which I fell for :P, As I wanted to get the plain bread right first,didn't add the masala part. But nevertheless, the recipe is a keeper!!<br />
<br />
<div style="text-align: center;"><b><span style="font-size: large;">Plain Bread</span></b> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ds8f2DM_vS0/Tc5-5UkbXFI/AAAAAAAAA8Q/5nIG1n5tN_M/s1600/peas+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ds8f2DM_vS0/Tc5-5UkbXFI/AAAAAAAAA8Q/5nIG1n5tN_M/s320/peas+014.JPG" width="240" /></a></div><br />
<div style="text-align: center;"><b><span style="font-size: large;"></span></b></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-3NrakrNLpBU/Tc5-cXFLr9I/AAAAAAAAA8M/KpxYnsc3oA4/s1600/peas+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3NrakrNLpBU/Tc5-cXFLr9I/AAAAAAAAA8M/KpxYnsc3oA4/s320/peas+011.JPG" width="240" /></a></div><br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-weight: bold;"></span></span><b><span style="font-size: large;">Today's Recipes</span></b></div> <br />
<div style="text-align: center;"><b><span style="font-size: large;">Khaman Dhokla</span></b></div><div style="text-align: center;">Recipe source: An old Googled one</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Z6kHM0GtrTg/Tc5-BAeGokI/AAAAAAAAA8I/mnnFmlspZ7o/s1600/peas+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Z6kHM0GtrTg/Tc5-BAeGokI/AAAAAAAAA8I/mnnFmlspZ7o/s320/peas+006.JPG" width="320" /></a></div><br />
<b>Ingredients:</b><br />
1 cup - Bengal gram ( besan)<br />
2 tbsp - Rawa<br />
3 tsp - Sugar<br />
1 tsp - Green chilli- ginger paste<br />
1 and 1/2 tsp - Eno's fruit salt<br />
1-2 cups - Buttermilk<br />
<br />
<b>Tempering: </b><br />
1/4th tsp - Mustard seeds<br />
1/2 tsp - Sesame seeds ( til)<br />
2 no. - Green chillies, chopped<br />
Hing - A pinch (asefoetida)<br />
1 Sprig - Curry leaves <br />
1 tsp - oil<br />
<b>Garnish</b> - chopped coriander leaves and Grated coconut<br />
<br />
<b>Method: </b><br />
<ul style="text-align: left;"><li>Mix together all the ingredients except eno, with enough buttermilk to make a thick batter.</li>
<li>Add eno, sprinkle little water over it and mix well</li>
<li>When the mixture rises, pour it intoa greased tin and steam for about 10 - 15 minutes.</li>
<li>Once done, take it out of the steaming utensil and set it aside.</li>
<li>In a small saucepan, heat oil add mustard seeds, green chillies, curry leaves, hing and fry till seeds crackle.</li>
<li>Garnish with coconut and coriander leaves.</li>
<li>Cut into desired shape.</li>
<li>Take half a cup of hot water and add 1/4th tsp of sugar and stir well, sprinle this on the dhoklas just before serving to keep it soft and moist.</li>
</ul><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Simple Chickpea Curry</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BFXQOu-s0Ek/Tc56Yne8VwI/AAAAAAAAA8A/xtZ94Olq7l8/s1600/peas+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BFXQOu-s0Ek/Tc56Yne8VwI/AAAAAAAAA8A/xtZ94Olq7l8/s320/peas+002.JPG" width="320" /></a></div><br />
<b>Ingredients:</b><br />
1 and 1/2 cups - Cooked chickpeas ( kabuli chana)<br />
1 tsp - Cumin seeds <br />
1 medium sized - Onion, finely sliced<br />
1 medium sized tomato - Finely chopped<br />
1 tsp - Ginger garlic paste<br />
1 - Green chilli, finely chopped<br />
1 tsp - Cumin powder<br />
1 tsp - Coriander powder<br />
1/2 tsp - Garam masala powder<br />
1/2 tsp - Turmeric powder<br />
1/2 tsp - Aamchur powder ( dry mango powder)<br />
Salt - To taste<br />
1- 2 tbsp - Chopped coriander leaves<br />
2 -3 tbsp - oil<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xe0zZmpbBNk/Tc59ckh439I/AAAAAAAAA8E/ImfwZjO_BcU/s1600/peas+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xe0zZmpbBNk/Tc59ckh439I/AAAAAAAAA8E/ImfwZjO_BcU/s320/peas+004.JPG" style="cursor: move;" width="320" /></a></div><b>Method: </b><br />
<ul style="text-align: left;"><li>In a kadhai heat oil, add cumin seeds and fry for a couple of seconds.</li>
<li>Add sliced onions and fry till translucent.</li>
<li>Next, add the chopped tomatoes, chillies, ginger garlic paste and fry till the tomatoes are mushy </li>
<li> Add all the spice powders - cumin powder, coriander powder, garam masala powder, turmeric powder, aamchur powder, salt and very little water.</li>
<li>Give this content of the kadhai a nice stir and let it cook till the rawness of the spice powders dissappear.</li>
<li>To this add the cooked chickpeas and mix so that they are well coated with the spice blend.</li>
<li> Add little water and simmer for a couple of minutes and turn off the flame.</li>
<li>Garnish with chopped coriander leaves, chickpea curry is ready to serve.</li>
</ul></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com53tag:blogger.com,1999:blog-3519661869212581323.post-91377603266652703202011-05-10T11:21:00.007+05:302011-05-10T13:32:20.074+05:30Paneer Zaikedar and Jackfruit Dessert------- 100th PostHi pals, It's my 100th post! actually it's quite unbelievable to reach such a big number with my snail pace :P First of all I'd like to start off with thanking all my blogger friends for dropping by and leaving such encouraging lines and also, the awards shower from time to time. Secondly, this whole food blogging concept is so enlightening. Before I move further I'd like to thank Shobhaji of <a href="http://foodmazaa.blogspot.com/">Food Mazaa</a> for the wonderful award she generously offered me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-n9kmcz8KGPM/Tcjs1ZGvj-I/AAAAAAAAA7c/G5FDZD8V7VI/s1600/trophy.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 144px;" src="http://3.bp.blogspot.com/-n9kmcz8KGPM/Tcjs1ZGvj-I/AAAAAAAAA7c/G5FDZD8V7VI/s320/trophy.png" alt="" id="BLOGGER_PHOTO_ID_5604990138278973410" border="0" /></a><br /> Over the years, visiting numerous food blogs has left me more knowledgeable about food, cooking methods, kitchen tips and many more things. It's an a on going process for life...as they say learning never ceases.....<br /><br />Today being a celebration post, I've chosen what seems to be the favourite of most of the foodies and undoubtedly the most versatile ingredient to work with...yes, indeed it's paneer. I've selected one of Nita Mehta's paneer recipes and for dessert I've experimented and dished out a simple humble dessert using jackfruit. Without much ado, let me present to you the recipes....<br /><br /> <span style="font-size:130%;"> <span style="font-weight: bold;">Jack fruit Dessert</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-lho3InM9yr8/TcjX7Jz4NtI/AAAAAAAAA7E/ZFnpVNgC6rw/s1600/paneer%2B006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-lho3InM9yr8/TcjX7Jz4NtI/AAAAAAAAA7E/ZFnpVNgC6rw/s320/paneer%2B006.JPG" alt="" id="BLOGGER_PHOTO_ID_5604967147508348626" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Jack fruit ------------------ 8 - 9 segments, chopped<br />Coconut grated ------------- 1/3rd cup<br />Green cardamom ----------- 2<br />Crushed Jaggery ----------- -2 tbsp ( more or less, depends of your sweet tooth ;P)<br />Water -----------------------1 cup<br />Thick coconut Milk ---------- 1/2 cup<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br /><ul><li>In a sauce pan cook the chopped jackfruit pieces with 1 cup of water.</li></ul><ul><li>Meanwhile, grind to a fine paste the grated coconut, cardamom, crushed jaggery with just enough water.</li></ul><ul><li>Once the jackfruit pieces are soft and cooked, add the ground paste, coconut milk and give it a nice stir.</li></ul><ul><li>Let it boil for a few seconds and turn off the flame.</li></ul><ul><li>Serve it hot or chilled, both taste awesome</li></ul><ul><li><span style="font-weight: bold; font-style: italic;">Note:</span> I've not added any thickening agent as I wanted it runny<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-TyxH-2tpUW4/TcjX7bpMdZI/AAAAAAAAA7M/lGVgjPqJgak/s1600/paneer%2B007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-TyxH-2tpUW4/TcjX7bpMdZI/AAAAAAAAA7M/lGVgjPqJgak/s320/paneer%2B007.JPG" alt="" id="BLOGGER_PHOTO_ID_5604967152295376274" border="0" /></a></li></ul><span style="font-weight: bold; font-style: italic;">Garnishing tips :</span> top the dessert with fresh cream or crushed nuts or just anything out of your creativity :P<br /><br /><br /> <span style="font-size:130%;"><span style="font-weight: bold;">Paneer Zayekedar</span></span><br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-bIC4TzYpTtY/TcjX6Et9WhI/AAAAAAAAA6s/jHm43tP4HgA/s1600/paneer%2B001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-bIC4TzYpTtY/TcjX6Et9WhI/AAAAAAAAA6s/jHm43tP4HgA/s320/paneer%2B001.JPG" alt="" id="BLOGGER_PHOTO_ID_5604967128961473042" border="0" /></a><span style="font-weight: bold;"> </span><span style="font-weight: bold;">Recipe Source: Nita Mehta's book - More Paneer</span><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br /><span style="font-style: italic;font-size:130%;" ><span style="font-weight: bold;">vegetables:</span></span><br /><br />Onions ------------------- 2 , sliced<br />French beans ------------- 10-12<br />Carrots ------------------- 2<br />Paneer ------------------- 200 gms, 1/2" cubes<br />Cooking oil --------------- 4-5 tbsp<br />Bay leaf ------------------ 1<br />Lime juice ---------------- juice of 1/2 a lime<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-II3HVRu37fw/TcjX6jgW9aI/AAAAAAAAA68/-8RQIvolJAE/s1600/paneer%2B005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-II3HVRu37fw/TcjX6jgW9aI/AAAAAAAAA68/-8RQIvolJAE/s320/paneer%2B005.JPG" alt="" id="BLOGGER_PHOTO_ID_5604967137225930146" border="0" /></a><br /><span style="font-style: italic;font-size:130%;" ><span style="font-weight: bold;">Paste:</span></span><br /><br /><div style="text-align: justify;">Garlic flakes (Opt) -------------- 6-7<br />Ginger -------------------------- 1" piece<br />Saunf ( aniseeds) ---------------- 1 tsp<br />Jeera ( cumin seeds) ------------ 1 tsp<br />Dry red chillies ------------------ 3<br />Dhania powder ------------------ 1 tsp<br />Cinnamon ----------------------- 1 stick<br />Cloves --------------------------- 3 - 4<br />Pepper corns -------------------- 3 -4<br />Brown cardamom ---------------- seeds of 2 no.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br /><ul><li>Grind all the ingredients of the paste column together with little water.</li></ul><ul><li>Chop the beans and carrots into tiny pieces and cook them in water with a little salt. once cooked drain the water and set it aside.</li></ul><ul><li>Heat oil. Add sliced onions. Cook till golden brown</li></ul><ul><li>Add the boiled vegetables and stir-fry for 3-4 minutes.</li></ul><ul><li>Add the ground paste and bay leaf. cook for 1-2 minutes.</li></ul><ul><li>Add 1/4 cup of water or milk. Boil.</li></ul><ul><li>Add salt to taste and paneer cubes. Mix well. Sprinkle lime juice. Mix and serve garnished with chopped coriander leaves.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-klGwIp-yIqA/TcjX6eTLNcI/AAAAAAAAA60/bmPCU9gJr9I/s1600/paneer%2B002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-klGwIp-yIqA/TcjX6eTLNcI/AAAAAAAAA60/bmPCU9gJr9I/s320/paneer%2B002.JPG" alt="" id="BLOGGER_PHOTO_ID_5604967135828456898" border="0" /></a><br /></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com36tag:blogger.com,1999:blog-3519661869212581323.post-4761040015533195962011-05-07T10:20:00.016+05:302011-05-08T07:43:51.500+05:30Mango Chitranna - Tangy seasoned mango flavoured rice<div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Zqk38VIhoHM/TcTUOmexv_I/AAAAAAAAA6Q/HXPv-4yAVLY/s1600/IMG_3442.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603837183668633586" alt="" src="http://2.bp.blogspot.com/-Zqk38VIhoHM/TcTUOmexv_I/AAAAAAAAA6Q/HXPv-4yAVLY/s320/IMG_3442.JPG" border="0" /></a><span style="FONT-WEIGHT: bold">Mango Chitranna</span> </div><br /><span style="FONT-WEIGHT: bold">Ingredients:</span><br />1 -Raw mango, peeled, grated<br />1 cup -Cooked rice<br />3/4th cup - Grated coconut<br />1/2 tsp - Turmeric powder<br />1 tsp -Mustard seeds<br />1-2 no. -Green chillies<br />1-2 -Strands of coriander leaves<br />Salt -To taste<br /><span style="FONT-STYLE: italic"><br /></span><span style="FONT-WEIGHT: bold">Tempering:<br /></span>2 tsp -Oil<br />1tsp -Mustard seeds<br />1 tsp -Udad dal<br />1 tsp -Chana dal<br />1 sprig -Curry leaves<br /><span style="FONT-STYLE: italic"><br /></span><span style="FONT-STYLE: italic"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603837188006993058" alt="" src="http://1.bp.blogspot.com/-eTxAMP4-yXE/TcTUO2pH3KI/AAAAAAAAA6Y/ziEQRff_opQ/s320/IMG_3447.JPG" border="0" /><br /></span><span style="FONT-WEIGHT: bold">Method:<span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-eTxAMP4-yXE/TcTUO2pH3KI/AAAAAAAAA6Y/ziEQRff_opQ/s1600/IMG_3447.JPG"></a></span></span></span></span></span><br /><ul><br /><li>Grind into a coarse paste the grated mango, coconut, green chilli, mustard seeds, turmeric powder, coriander leaves ,salt with very little water. Set it aside.</li><br /><li>Heat oil in a kadhai and add chana dal, udad dal, mustard seeds, curry leaves and fry till it splutters.</li><br /><li>Next, add the ground paste to the kadhai and fry for a couple of seconds.</li><br /><li>To this paste that is getting fried add the cooked rice and mix well so that the rice blends in with the paste.(Add salt if necessary)</li><br /><li>Take it off the flame, garnish with chopped coriander leaves and serve with accompaniment of your choice.</li></ul><span style="FONT-WEIGHT: bold"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><span style="FONT-STYLE: italic"><span style="FONT-STYLE: italic"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-FkD17RXzjoU/TcTUPBY8l9I/AAAAAAAAA6g/Cn8NCOrrfMs/s1600/IMG_3441.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603837190891935698" alt="" src="http://3.bp.blogspot.com/-FkD17RXzjoU/TcTUPBY8l9I/AAAAAAAAA6g/Cn8NCOrrfMs/s320/IMG_3441.JPG" border="0" /></a></span></span></span></span></span></span></span></span></span></span>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com14tag:blogger.com,1999:blog-3519661869212581323.post-40487567407830391342011-05-04T16:01:00.007+05:302011-05-04T16:27:55.302+05:30Musk Melon (cantaloupe) Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-x9_qcwKelJs/TcEuZO-4UxI/AAAAAAAAA6I/ihAsWAa9TSA/s1600/IMG_3457.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-x9_qcwKelJs/TcEuZO-4UxI/AAAAAAAAA6I/ihAsWAa9TSA/s320/IMG_3457.JPG" alt="" id="BLOGGER_PHOTO_ID_5602810422479049490" border="0" /></a><br /> <span style="font-weight: bold;"> Musk Melon Smoothie</span><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 ---------------small Musk Melon, peeled, seeds removed and cubed<br />1--------------- cup Yogurt<br />1/2-------------cup Water<br />1----------------tbsp Honey (opt)<br />1----------------Pinch cardamom powder<br />5-6--------------Ice cubes<br /><br /><br /><span style="font-weight: bold;">Method:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-7vEjLRBbZQ0/TcEuY3yseiI/AAAAAAAAA6A/Bph2RH_4Hd8/s1600/IMG_3459.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-7vEjLRBbZQ0/TcEuY3yseiI/AAAAAAAAA6A/Bph2RH_4Hd8/s320/IMG_3459.JPG" alt="" id="BLOGGER_PHOTO_ID_5602810416253925922" border="0" /></a><br />Blend all the ingredients till smooth, add water/honey to suit your taste and consistency of the smoothie. Serve fresh.<br /><br />Check out this site for health benefits of <a href="http://www.juicing-for-health.com/cantaloupe-nutrition.html">"cantaloupe"</a>, After going through the health and nutritional value of this fruit, am sure people who don't like it ( your's truly too doesn't like it :P) will blindly start liking it :PSuparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com14tag:blogger.com,1999:blog-3519661869212581323.post-45078678285103473072011-04-26T17:13:00.009+05:302011-04-26T19:36:36.959+05:30Main Course Rice Accompaniment:Cabbage Parpu<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-wRPP3dbMKGA/TbawRNwn_2I/AAAAAAAAA54/FcybI8vHUdw/s1600/IMG_3469.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-wRPP3dbMKGA/TbawRNwn_2I/AAAAAAAAA54/FcybI8vHUdw/s320/IMG_3469.JPG" alt="" id="BLOGGER_PHOTO_ID_5599856996479663970" border="0" /></a> <span style="font-size:180%;"> <span style="font-weight: bold;"> Cabbage Parpu</span></span><br /></div><span style="font-size:100%;"><br /><span style="font-weight: bold;">Ingredients:<br /></span>Medium Size Cabbage....... R</span><span style="font-size:100%;">oughly chopped</span><span style="font-size:100%;"> <br />Chana dal .............................. 1/2 cup<br /><br /><span style="font-weight: bold;">To Grind:<br /></span>Grated coconut ............................. 3/4th cup<br />Cumin seeds .................................. 1 tsp<br />Green chillies ................................. 1- 2<br />Tamarind ....................................... small piece<br />Turmeric......................................... 1/2 tsp<br />Salt .................................................. to taste<br /><br /><span style="font-weight: bold;">Tempering:<br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span>Mustard seeds................................. 1 tsp<br />Curry leaves..................................... 1 sprig<br />Oil....................................................... 2 tsp<br /><br /><span style="font-weight: bold;">Method:<br /></span></span><ul><li><span style="font-size:100%;">Clean, wash and pressure cook the chana dal and chopped cabbage separately and set it aside</span></li><li><span style="font-size:100%;">Grind to a fine paste the coconut, cumin seeds, green chillies, tamarind, turmeric and salt with enough water, set it aside<br /></span></li><li><span style="font-size:100%;"> Pour the cooked dal in a vessel and mash it a little bit, add the cooked cabbage and a little water and mix well</span></li><li><span style="font-size:100%;">Simmer this mixture till it starts to boil, lower the flame<br /></span></li><li><span style="font-size:100%;">In a skillet, heat 1 tsp oil, add mustard seeds and curry leaves, once it starts to splutter, take it off the flame and pour it over the simmering cabbage - dal mixture and mix well</span></li><li><span style="font-size:100%;">Let this mixture boil for couple of seconds and take it off the flame</span></li><li><span style="font-size:100%;">Garnish with chopped coriander leaves</span></li><li><span style="font-size:100%;">Cabbage parpu is ready to serve. Goes well with rice, chapati, rotis</span><span style="font-size:100%;"><br /></span></li></ul>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com16tag:blogger.com,1999:blog-3519661869212581323.post-21341592459027733572011-04-22T15:57:00.007+05:302011-04-22T20:10:57.198+05:30Mallige Idli - Super soft and spongy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ssRIgWmX1sw/TbFb2EaeCVI/AAAAAAAAA5Q/84niX1Iw6G4/s1600/IMG_3424.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-ssRIgWmX1sw/TbFb2EaeCVI/AAAAAAAAA5Q/84niX1Iw6G4/s320/IMG_3424.JPG" alt="" id="BLOGGER_PHOTO_ID_5598356796254062930" border="0" /></a><br />MALLIGE IDLI<br /><br />Mallige in kannada means the Jasmine flower.The name mallige idli is so apt for these idlis as they are as white and soft as the jasmine flower, yes it spongy too ( wonder what the jasmine thinks of the idlis about this aspect ;)<br /><br /> I normally make idlis from udad dal and idli rava (shall blog it too), my Amma makes varieties of idlis, and this one tops the list in my favorite breakfast eats. As it's quite a lot of work to make separate batters for these idlis, mix them and all that ( am a lazy frog ;) ) I used to bring the batter from Amma's place and make it at home. So, I decided that it's time I get out of my "froggyness";P and put some hard work and get good results on my plate :) got the recipe from Amma and made it all by myself. It's the same feeling as Brrrrrrrrrrrrrrrr.... from the Coke ad! lol<br />....read on for the recipe<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Dosa rice 2 cups<br />Udad dal 1 cup<br />Thick poha (beaten rice) 2 handful<br />Methi seeds ( fenugreek seeds) 1/4 tsp<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-a6Uk2H0k9_E/TbFb2bmH7wI/AAAAAAAAA5Y/xiGPJ-88Qc0/s1600/IMG_3425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-a6Uk2H0k9_E/TbFb2bmH7wI/AAAAAAAAA5Y/xiGPJ-88Qc0/s320/IMG_3425.JPG" alt="" id="BLOGGER_PHOTO_ID_5598356802476961538" border="0" /></a><br /><span style="font-weight: bold;"> Method:</span><br /><br />1. Soak rice, udad dal- methi seeds separately for atleast 5-6 hours.<br /><br />2. Just before grinding - wash and clean the poha and soak it in water and set it aside.<br /><br />3. First grind the rice into a paste using enough water (not too fine nor too coarse) empty it in a clean vessel and set it aside.<br /><br />4. Next, grind the udad dal-methi, and poha ( drain the water from the soaked poha) into and medium coarse-fine paste.<br /><br />5. Add this batter to the rice batter. Add salt as per your taste and mix well.<br /><br />6. Cover the vessel and keep it in a cool ,dry place to ferment over night.<br /><br /><span style="font-weight: bold;"> To prepare Idlis:</span><br /><br />1. The next morning, carefully stir the batter as it would've risen due to fermentation.<br /><br />2. Transfer as much batter you need for the idli preparation into a smaller vessel and refrigerate the rest of the batter. This way the batter will last for a couple of days, without getting sour.<br />you can use it as and when you need it.<br /><br />3. Grease the idli stand groves with little oil and spoon enough batter to cover the groves. I steam idlis in greased steel bowls. Place them in the steaming utensil and steam for 30- 35 minutes or until done.<br /><br />4. Once the idlis are done, open the lid of the steamer and remove the idlis from it and let it cool for a couple of minutes in the idli stand/bowls .<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-INX08NZII0g/TbFb2knaZZI/AAAAAAAAA5g/mcuHFKB0Oo0/s1600/IMG_3426.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-INX08NZII0g/TbFb2knaZZI/AAAAAAAAA5g/mcuHFKB0Oo0/s320/IMG_3426.JPG" alt="" id="BLOGGER_PHOTO_ID_5598356804898284946" border="0" /></a><br />5. Dish out the idlis using a knife or a butter knife, run it in circular motion around edges of the idlis.<br /><br />6. Serve the Idlis with any chutney of your choice.<br /><br />7. Udad dal chutney tastes brilliant with idlis, the recipe for which follows in my next post :P<br /><br />This recipe goes to Srivalli's <a href="http://cooking4allseasons.blogspot.com/2011/04/celebrating-blog-birthday-with.html">Breakfast Mela</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Ve87MELROWU/TbGSo70GzUI/AAAAAAAAA5w/Aem4QsQdGE0/s1600/Breakfast%2BMela.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 139px;" src="http://1.bp.blogspot.com/-Ve87MELROWU/TbGSo70GzUI/AAAAAAAAA5w/Aem4QsQdGE0/s320/Breakfast%2BMela.jpg" alt="" id="BLOGGER_PHOTO_ID_5598417043746901314" border="0" /></a>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com20tag:blogger.com,1999:blog-3519661869212581323.post-73944982036303549442011-04-21T21:16:00.009+05:302011-04-22T20:03:51.446+05:30Konkani Cuisine- Sweet and Savory Appe (Paniyaram)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-pIXrwHUyDPg/TbBb7qVGXcI/AAAAAAAAA4w/O3VUNF4Qgko/s1600/IMG_3423.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-pIXrwHUyDPg/TbBb7qVGXcI/AAAAAAAAA4w/O3VUNF4Qgko/s320/IMG_3423.JPG" alt="" id="BLOGGER_PHOTO_ID_5598075417354722754" border="0" /></a><br /> <span style="font-weight: bold;">Savory Appe</span><br /><br /><span style="font-weight: bold;">Ingredients:<br /><br /></span>Dosa rice- 2 cups<br />Udad dal - 1 cup<br />Thick Poha (beaten rice)- 2 fistful<br />Methi seeds - 1/4 th tsp<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Wash and clean the rice and udad dal with water atleast 2-3 times, drain the water.<br /><br />2. Soak the rice, udad dal and methi seeds in clean water for 4-5 hours.<br /><br />3. Just before grinding, clean and soak the thick poha in water for a 5 minutes.<br /><br />4. Drain the water and add the poha to the rest of the ingredients and grind it into a fine paste with enough water.<br /><br />The dough should not be too runny nor too thick.<br /><br />After grinding empty the dough into a clean vessel add salt as per your taste, cover and keep it over night and let it ferment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-QwU1rjUc984/TbBb8v2XIBI/AAAAAAAAA5I/F8RKZPtRvaA/s1600/IMG_3422.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-QwU1rjUc984/TbBb8v2XIBI/AAAAAAAAA5I/F8RKZPtRvaA/s320/IMG_3422.JPG" alt="" id="BLOGGER_PHOTO_ID_5598075436016279570" border="0" /></a><br /><span style="font-weight: bold;">Preparation:</span><br /><br />1.Mix the dough well as it would've risen due to over night fermentation.<br /><br />2. Spoon as much dough u require into a smaller vessel.<br /><br />3. Now to the dough that you've taken into a smaller vessel add 1 finely chopped onion, 1 sprig finely chopped curry leaves, 2 springs of finely chopped coriander leaves, 1 finely chopped green chilli .Mix well.<br /><br />4. Heat the appe/paniyaram kadhai drizzle little oil in each groves and spoon the prepared batter into the grove, about 3/4th of each grove is to be filled.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-xmXd6BgH7UI/TbBb7yo_-qI/AAAAAAAAA44/jSwI4u8t9_8/s1600/IMG_3418.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 346px; height: 260px;" src="http://1.bp.blogspot.com/-xmXd6BgH7UI/TbBb7yo_-qI/AAAAAAAAA44/jSwI4u8t9_8/s320/IMG_3418.JPG" alt="" id="BLOGGER_PHOTO_ID_5598075419585673890" border="0" /></a><br />5. Drizzle a little oil on each of the dough filled groves, cover and cook it on medium -high flame, keep checking occasionally.<br /><br />6. Once the lower side of the doughs are golden brown, carefully turn it over to the other side and cook till done.<br /><br />7. Serve hot with chutney of your choice.<br /><br /><span style="font-weight: bold;"> Sweet Appe</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-CMuAaGnQ5d8/TbBb8BYDfRI/AAAAAAAAA5A/BoHbPn1IeQs/s1600/IMG_3420.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-CMuAaGnQ5d8/TbBb8BYDfRI/AAAAAAAAA5A/BoHbPn1IeQs/s320/IMG_3420.JPG" alt="" id="BLOGGER_PHOTO_ID_5598075423541132562" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Dosa rice- 2 cups<br />Thick Poha (beaten rice)- 1 handful<br />Cardamom- 2<br />Crushed Jaggery- 3/4th cup<br />Salt to taste<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Soak the rice for 4-5 hours<br /><br />2. Just before grinding, wash and soak the poha in water for 5 minutes.<br /><br />3. Grind the rice with the rest of the ingredients and poha using enough water into a dough that is not too fine nor coarse<br /><br />4. Empty the dough into a clean vessel and cover it and let it ferment for at least 5 hours.<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Follow the same method as done for the savory appes, the exception here is that u can directly spoon the batter into the appe kadhai as it is already sweetened.<br /><br />This recipe goes to Srivalli's <a href="http://cooking4allseasons.blogspot.com/2011/04/celebrating-blog-birthday-with.html">Breakfast Mela</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-uJA82Qz9-QE/TbGP6kWrlzI/AAAAAAAAA5o/AVmhfcOFr0w/s1600/Breakfast%2BMela.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 139px;" src="http://1.bp.blogspot.com/-uJA82Qz9-QE/TbGP6kWrlzI/AAAAAAAAA5o/AVmhfcOFr0w/s320/Breakfast%2BMela.jpg" alt="" id="BLOGGER_PHOTO_ID_5598414048152229682" border="0" /></a>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com12tag:blogger.com,1999:blog-3519661869212581323.post-70644304906590423222011-04-16T18:59:00.004+05:302011-04-16T21:25:18.892+05:30Decadent Chocolate Cake<div><a href="http://2.bp.blogspot.com/-qO88ikDLiJM/TambQcvhqVI/AAAAAAAAA4g/mGkVTCwhP30/s1600/IMG_3416.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596174718880295250" border="0" alt="" src="http://2.bp.blogspot.com/-qO88ikDLiJM/TambQcvhqVI/AAAAAAAAA4g/mGkVTCwhP30/s320/IMG_3416.JPG" /></a> <br /><div><br /><div><strong>Decadent Chocolate Cake</strong></div><br /><div>Chocolate cakes are our all time favourite dessert. I love trying out various recipes of the same, be it with or without eggs. What fascinates me is that each recipe has its own unique result. Recently came across a recipe of a gorgeous looking chocolate cake in Good House Keeping Magazine. I fell for the photographs of the cake that accompanied the recipe, so baked it yesterday. Though it didnt turn out as good as I expected it to be, it was good. mmmm... may be because I was a little too anxious to be done with it and also the power was off twice while the baking was in process :( <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596174714209200898" border="0" alt="" src="http://2.bp.blogspot.com/-2WvCmEVTTCA/TambQLV2awI/AAAAAAAAA4Y/WMCC_6nO2jQ/s320/IMG_3414.JPG" /></div><br /><div><strong>For the cake:</strong></div><br /><div>2 cups flour</div><br /><div>1 cup cocoa</div><br /><div>1&1/2 tsp baking powder</div><br /><div>1/4 tsp salt</div><br /><div>1/3 cup butter, softened</div><br /><div>1 cup packed brown sugar</div><br /><div>1 cup sugar, (I omitted brown sugar)</div><br /><div>3 eggs</div><br /><div>2 tsp vanilla essence</div><br /><div>1 &1/2 cup buttermilk</div><br /><div><strong>For Frosting:</strong></div><br /><div>1/3 cup cocoa</div><br /><div>1/2 cup boiling water</div><br /><div>1 cup butter, softened</div><br /><div>2 tbsp icing sugar</div><br /><div>350 gms dark chocolate, melted and cooled</div><br /><div>To Garnish:</div><br /><div>1/2 cup crushed almonds, cashewnuts, almonds </div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 319px; DISPLAY: block; HEIGHT: 269px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596174721970189410" border="0" alt="" src="http://3.bp.blogspot.com/-bKlSmucWM_w/TambQoQNtGI/AAAAAAAAA4o/4JDbXiXk4iQ/s320/IMG_3417.JPG" /></div><br /><div><strong>Method:</strong></div><br /><div>1. For the cake ; preheat the oven to 170*C. Grease 2 round cake pans. line the bottom of the pan with butter paper;grease and lightly dust the pans with flour.</div><br /><div>2. Sieve the flour, cocoa, baking powder and salt in a bowl. Keep aside.</div><br /><div>3. In a large bowl, with a hand beater at low speed, beat the butter and both sugars until well blended.</div><br /><div>4. Increase the speed to high; beat for 5 minutes or until pale and fluffy, scraping the bowl with spatula occasionally.</div><br /><div>5. Reduce the speed to medium-low;add the eggs, one at a time, beating well after each addition.</div><br /><div>6. Add vanilla essence and beat well until well blended.</div><br /><div>7. Add a little flourmixture alternately with a little buttermilk, begining and ending with flour. Beat until the batter is smooth, occasionally, scraping the bowl with a rubber spatula.</div><br /><div>Spoon the batterevenly among the two prepared pans. Bake for 22 to 25 minutes or until a toothpick comes out clean.</div><br /><div>8. Cool the cakes in their pans atleast for 10 minutes.</div><br /><div>9. With a small knife loosen the cakes from the sides of the pans, invert it and remove it on a wire rack, peel off the butter paper and cool the cakes for about 45 minutes.</div><br /><div>To Prepare the Frosting:</div><br /><div>1. In a bowl, combine the cocoa and boiling water, stirring until smooth. Keep aside.</div><br /><div>2. In a bowl, with a mixer at medium-high speed, beat the butter and icing sugar for five minutes or until fluffy.</div><br /><div>3. Reduce the speed to medium-low add the melted chocolate. Mix well.</div><br /><div>4. Then add the cocoa mixture ,beat until the batter is smooth, ocassionally scraping the bowl with a spatula.</div><br /><div></div><br /><div><strong>To assemble the cake</strong>: </div><br /><div>1. Place one cake layer, bottom side up, on a cake plate and spread some of the frosting over evenly.</div><br /><div>2. Sprinkle some of the crushed nuts over the icing.</div><br /><div>3. Top with the second cake, bottom side up. Spread the remaining frosting over the sides and the top of the cake. Carefully cover the sides of the cake with the remaining nuts.</div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com14tag:blogger.com,1999:blog-3519661869212581323.post-54928133017359207872011-04-12T18:16:00.006+05:302011-04-12T19:32:23.388+05:30Back with Bisibele Bhath!<a href="http://1.bp.blogspot.com/-c7D-nxMZk20/TaRMc-BnpbI/AAAAAAAAA4I/Aj_BTSjRRjo/s1600/040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594680697670837682" border="0" alt="" src="http://1.bp.blogspot.com/-c7D-nxMZk20/TaRMc-BnpbI/AAAAAAAAA4I/Aj_BTSjRRjo/s320/040.JPG" /></a> <br /><div><br /><div>Hi all,</div><br /><div>Sorry for such long absence. I must admit I've been having a sneek peep at most of the blogs every now and then :) Now on, I shall try and be as regular as possible in updating my recipes and also visiting your blogs. Happy Ramanavami and God bless!</div><br /><div></div><br /><div></div><br /><div>Today's recipe is a treasured one. I've been preparing bisibele bhath with MTR ready mix for the past 3 years. My land lady Mrs. M is an excellent cook. She had invited S and me for lunch one day, the menu was a great spread with a traditional vermicelli payasam for dessert. The show stealer in the menu was Bisibele bhath for me without doubt. I took down the recipe for the powder and made it at home. Undoubtedly, it was awesome. Since then it's been one of my favourite recipes. Read on....</div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594680688038244770" border="0" alt="" src="http://1.bp.blogspot.com/-vvZRlQRkcB0/TaRMcaJB8aI/AAAAAAAAA4A/vsjvpGH22iM/s320/034.JPG" /></div><br /><div><strong>Ingredients:</strong></div><br /><div><strong>For the powder:</strong></div><br /><div>Oil- 2 tsp</div><br /><div>Red chillies (byadgi)- 5-6</div><br /><div>Chana dal- 3 tsp</div><br /><div>Udad dal- 1tsp</div><br /><div>Coriander seeds- 1/2 tsp</div><br /><div>Cloves- 2</div><br /><div>Cinnamon-1" piece</div><br /><div>Green cardamom- 1-2</div><br /><div>Methi seeds- 4-5 seeds</div><br /><div>Maratha Moggu- 1</div><br /><div>Dagda phool- little</div><br /><div>Copra (grated)- 1/4 cup</div><br /><div>Khus khus (poppy seeds)- 1 tsp</div><br /><div>Curry leaves- 1 sprig</div><br /><div></div><br /><div><strong>Method:<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594680696864249906" border="0" alt="" src="http://2.bp.blogspot.com/-VVe8z9ZEIQE/TaRMc7BUGDI/AAAAAAAAA4Q/Gm-P67ZIU7s/s320/036.JPG" /></strong></div><br /><div>In a Kadhai / Tawa heat the oil and dry fry each ingredients on a medium flame, till it gives out aroma. Cool it and powder it. Store it in an air tight container.</div><br /><div></div><br /><div><strong>To prepare Bisibele Bhath:</strong></div><br /><div><strong>Ingredients:</strong></div><br /><div>Rice- 2 cups</div><br /><div>Toor dal- 1 cup or (Toordal 1 cup and rice 1/2 cup)</div><br /><div>Mixed vegetables- beans, potato, peas, cauliflower, carrot, onion ( cut the veggies into bite size pieces, onion quartered)</div><br /><div>Bisibele bhath powder- 2-3 tbsp ( according to your taste)</div><br /><div>Coconut grated-1/2 cup (optional)</div><br /><div>Tamarind paste- 1-2 tbsp</div><br /><div>Jaggery crushed- 1 tbsp</div><br /><div>Ghee- 1-2 tbsp</div><br /><div>Salt- as per taste</div><br /><div></div><br /><div><strong>Tempering:</strong></div><br /><div>Ghee/oil- 2 tsp</div><br /><div>Mustard seeds- 1 tsp</div><br /><div>Urad dal- 1 tsp</div><br /><div>Chana dal- 1 tsp</div><br /><div>Red chillie- 1-2, broken into halves</div><br /><div><strong>Note:</strong> You can temper it with fried cashews in ghee, after the above mentioned basic tempering</div><br /><div></div><br /><div><strong>Method:</strong></div><br /><div>Cook the dal and rice with enough water and 1/4th tsp turmeric powder. Once cooked mix it well with a ladel so that both dal and rice combine well.</div><br /><div>Cook the vegetables seperately.</div><br /><div>Take a kadhai/wok place it on medium flame and put tamarind paste and boil for about a minute.</div><br /><div>Add cooked vegetables, dal and rice mix, bisibelebhath powder, salt, jaggery. Add some water if necessary.Mix the contents well.</div><br /><div>Boil for 5 minutes </div><br /><div><strong>Tempering:</strong></div><br /><div>In a Tempering utensil, heat oil/ghee and add chana dal, udad dal fry till it browns a bit.</div><br /><div>Throw in the red chillies, mustard seeds and curry leaves let it splutter for a couple of seconds.</div><br /><div>Pour the tempering ingredients over the simmering bisibele bhath. Mix well.</div><br /><div>Sprinkle the grated coconut over the bisibele bhath and it's ready to serve.</div><br /><div>Best accompaniment : salted/ spiced potato chips (waffers) or onion raita.</div><br /><div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com20tag:blogger.com,1999:blog-3519661869212581323.post-83232977097258957852010-11-04T18:22:00.002+05:302010-11-04T18:38:08.635+05:30DIWALI GREETINGS!<span style="color:#ff0000;"></span><a href="http://3.bp.blogspot.com/_1ZrKPsv-Px8/TNKs1AsqqOI/AAAAAAAAA3o/G9oMsZTA-WQ/s1600/diwali+004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535676918712150242" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/TNKs1AsqqOI/AAAAAAAAA3o/G9oMsZTA-WQ/s320/diwali+004.JPG" /></a> <strong><span style="color:#ff0000;">Wishing You and your loved ones a Beautiful and Bright Diwali !</span></strong><br /><strong><span style="color:#ff0000;"> </span><span style="color:#003333;">May the Goddess shower upon you the choicest of wishes!</span></strong><br /><strong><span style="color:#003333;"> </span><span style="color:#006600;">Praying for the best of Health, Happiness, Wealth and Wisdom !</span></strong><br /><strong><span style="color:#006600;"> Let the Goodness within you illuminate as the thousands of lamps lit on this auspicious day!</span></strong><br /><strong><span style="color:#006600;"></span></strong>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com28tag:blogger.com,1999:blog-3519661869212581323.post-7288456320724121302010-11-03T11:08:00.005+05:302010-11-03T12:59:27.153+05:30Whole Wheat Dosa, Coconut - Jaggery LaddooA Big Happy Hello! Great to be back to blogging after a long and fulfilling break. The days that went by kept me occupied by yet another relocation. Shifting has always petrified me and will continue to ... :P<br />Now that we are settled in our new home and life has come to normalcy, I decided to get back to what I missed the most.<br />In the last couple of days there were invitees over for lunches, dinners and tea. I used my best known culinary skills to impress the aunts, uncles and cousins, hopefully succeded to a good extend. I'd rather not discuss the menu in this post as my camera was not put to use for what it was meant for :)<br />Today's post would include two simple recipes that I make more than often, one is a breafast quickie and the other a sweet meat. Read on...<br /><br /><strong><span style="font-size:130%;">Whole wheat dosa:</span></strong><br /><br /><strong><span style="font-size:130%;">Ingredients:</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535200358020452930" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/TND7ZhxskkI/AAAAAAAAA3Q/SnboQ6933n4/s320/phoyo+017.JPG" /></span></strong> 1 cup whole wheat flour<br />2 cups water<br />1 sprig curry leaves, chopped<br />1/2 a handful, chopped coriander leaves<br />1-2 green chillies, finely chopped<br />1" ginger grated<br />sugar 1/4 tsp<br />salt to tasted<br />oil/ghee for cooking<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535200354969006274" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/TND7ZWaLMMI/AAAAAAAAA3I/j12YdnPQXQQ/s320/phoyo+016.JPG" /><br /><span style="font-size:130%;"><strong>Method:</strong></span><br />1. Mix the whole wheat flour and water in a wide mouthed vessel and stir/whisk it well to make it lump free.<br />2. To this dough add curry leaves, coriander leaves, green chillies, ginger, salt, sugar and mix well to combine all the ingredients evenly. The batter is runny compared to the regular dosa batter.<br />3. Heat a tava on medium flame and pour a ladel of dosa batter on it and spread it in circular motion.<br />4. Sprinkle a little ghee/oil on the dosa and on the edges as well. close and allow to cook till done and flip the dosa on to the other side and cook till some brown spots and seen here and there.<br />5. Continue the same process with the remaining dosa batter.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535200347943509122" border="0" alt="" src="http://4.bp.blogspot.com/_1ZrKPsv-Px8/TND7Y8PKnII/AAAAAAAAA3A/jCck_z0ObG4/s320/phoyo+015.JPG" /><br />6. Serve the dosas hot with chutney or sauce.<br /><br /><strong><span style="font-size:130%;">Coconut-Jaggery Laddoo:</span></strong><br /><br /><strong><span style="font-size:130%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535200368375163026" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/TND7aIWc6JI/AAAAAAAAA3g/Cd9GwxI_Ux4/s320/pp+008.JPG" /></span></strong><br /><strong>Ingredients:</strong><br />2 cups freshly grated coconut<br />2 cups grated jaggery<br />1 tsp and a little more ghee ( clarified butter)<br />1/2 tsp cardamom powder<br /><em></em><br /><strong>Method:</strong><br />1. In a wide mouthed vessel mix the grated coconut and jaggery using a ladel<br />2. Put this mixture in a kadhai and place in on a medium flame and keep stirring.<br />3. The coconut and jaggery will give out some amount of oil and water respectively. Keep stirring.<br />4. Gradually the mixture begins to tighten as the water evaporates, add a teaspoon of ghee and the cardamom powder and mix well and take it off the flame. Let it cool a bit.<br />5. When the laddoo mixture is hand managable, apply ghee on ur palms, take enough mixture and make them into perfect rounds.<br />6. Place the ready to serve laddoos on a greased plate.<br />7. If u prefer it harder than the regular consistency chill it in the refrigerator.<br /><br /><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535200362600824706" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/TND7Zy1vf4I/AAAAAAAAA3Y/r1sO5XcQurg/s320/pp+007.JPG" /></em><br />Thanks for having me in your thoughts, and leaving words of concern in my blog.<br />wishing you wellness and joy!<br />TCSuparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com22tag:blogger.com,1999:blog-3519661869212581323.post-38022376055028631362010-04-13T10:13:00.007+05:302010-04-13T23:11:35.639+05:30Bhenda Ghashi / Okra tempered with garlic<a href="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S8P3VvhWurI/AAAAAAAAA2w/W4wvrbhIicQ/s1600/g+001.JPG"><img id="BLOGGER_PHOTO_ID_5459479126208854706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S8P3VvhWurI/AAAAAAAAA2w/W4wvrbhIicQ/s320/g+001.JPG" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S8P3VFvFSMI/AAAAAAAAA2o/Tyk17R2ItnY/s1600/g+002.JPG"><img id="BLOGGER_PHOTO_ID_5459479114992142530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S8P3VFvFSMI/AAAAAAAAA2o/Tyk17R2ItnY/s320/g+002.JPG" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S8P3Uhfd2xI/AAAAAAAAA2g/0dK0IQ8P5s0/s1600/g+003.JPG"><img id="BLOGGER_PHOTO_ID_5459479105262967570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S8P3Uhfd2xI/AAAAAAAAA2g/0dK0IQ8P5s0/s320/g+003.JPG" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S8P3UBIx5eI/AAAAAAAAA2Y/UPH1LlWGsoE/s1600/g+004.JPG"><img id="BLOGGER_PHOTO_ID_5459479096577877474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S8P3UBIx5eI/AAAAAAAAA2Y/UPH1LlWGsoE/s320/g+004.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5459479084174833058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S8P3TS7qdaI/AAAAAAAAA2Q/ObbwXioRcAo/s320/g+005.JPG" border="0" /> </div><div>Bhenda Ghashi / Okra tempered with Garlic<br /><br />okra gravy and mix well. Simmer for a couple of seconds and turn off the flame.<br />Serves: 2<br />Refrigerated: stays up to 2 days<br /><br />Ingredients:<br /><br />10 Small okras / lady’s finger<br />3 Dry red chillies<br />A fist full fresh coconut pieces/ grated coconut<br />½ tbsp Tamarind paste<br />¼ tsp Turmeric powder<br />4-5 Fenugreek seeds<br />½ tsp Coriander seeds<br />Salt to taste<br />1 tsp oil<br /><br />Tempering:<br /><br />2 tsp oil<br />7-8 Garlic cloves, unpeeled<br /><br />Method:<br /><br />In a small skillet put a few drops of oil and roast the red chillies, fenugreek seeds, coriander seeds for a few seconds, do not let it burn. Once roasted let it cool.<br /><br />Meanwhile, slice the wash the okras, wipe them dry, trims the ends and cut them into one inch pieces.<br /><br />In a Kadhai/vessel heat 1 tsp oil and fry the okra pieces till they are slightly blackened and there is no trace of stickiness. In the same vessel pour water enough to dunk the okra pieces adding a little salt cook them till fork tender. Once done drain the water and the pieces aside.<br /><br />Next grind the roasted spices along with coconut, tamarind paste, haldi add a little water and make it into a fine paste.<br /><br />Transfer the ground mixture into the cooking vessel add salt to taste, water to get the gravy as per the consistency you require (don’t make it too watery). Add the cooked okra slices in it and simmer to a boil and then immediately lower the flame.<br /><br />Prepare the tempering:<br /><br />In a tempering pan heat about 2 tsps of oil and throw in the garlic cloves and keep frying it till it turns brownish black ( do not over burn them) once this is done pour it over the simmering<br />Serve the Okra gravy/ghashi with steaming hot rice.</div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com51tag:blogger.com,1999:blog-3519661869212581323.post-61525362231332938122010-04-09T10:13:00.005+05:302010-04-09T11:08:43.374+05:30Raw Mango chutney - meal side dishQUICK RAW MANGO CHUTNEY<br /><div><a href="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S766q-d7k8I/AAAAAAAAA2A/2SnxzIY4A80/s1600/IMG_2687.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458005045905429442" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S766q-d7k8I/AAAAAAAAA2A/2SnxzIY4A80/s320/IMG_2687.JPG" /></a> This recipe is a quick creation of S. There are times when u just feel like having a truly simple meal with just dal, rice and pickle, but S just cant have a meal without a dry sabzi or somekind of a side dish. Here's the story how the raw mango chutney was put together in a jiffy by S :) <div><br /><div>The last weekend was hectic as we did our provision shopping and came home late, exhausted and famished. The best sought food at such times are dal- chaawal. I was all set to prepare it and hog like a hippo ;) S wanted some side dish with dal and rice, but I wouldnt agree to make anything more than dal-rice( really cruel na?) so he told me he'd make some interesting dish for meal accompaniment..... and within minutes he prepared an amazing chutney which we polished off with so much devotion during and after the meal ...lol</div><br /><div>here's the recipe for the CHATAKDAR RAW MANGO CHUTNEY:</div><br /><div></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458005051505931506" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S766rTVMdPI/AAAAAAAAA2I/fmBIhrxM_UE/s320/IMG_2688.JPG" /><br /><div><strong>Ingredients:</strong></div><br /><div>1 medium sized Raw Mango, washed, peeled, cut into small pieces</div><div>1- 2 tsp Mustard oil</div><div>1-2 Green chillies</div><div>salt and sugar to taste<br /></div><div> </div><div><strong>Method:</strong></div><div><strong></strong> </div><div>Grind to a coarse paste the Raw mango pieces along with green chillies with very little water, </div><div>(DO NOT GRIND IT INTO A SMOOTH PASTE)<br /></div><div>Once it's ground, empty the coarse mango-chilli paste into a container, add mustard oil, salt, sugar to it and mix well.</div><div> </div><div>The chutney is ready to be served.<br /><br /></div><div><strong>My take on S's preparation</strong>:</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458005036129256034" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S766qaDHAmI/AAAAAAAAA14/F0UWmOQu7d8/s320/IMG_2684.JPG" /> <div>This chutney tastes brilliant with plain white rice, I feel this would be the best combination to get the individual taste of each ingredient of the chutney :)<br /></div><div>That's all for this week,</div><div>Have a great weekend!</div><div>Be Good , Be Happy</div><div>TC</div><div></div><div></div><div> </div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com26tag:blogger.com,1999:blog-3519661869212581323.post-80515182821460553262010-04-05T11:48:00.005+05:302010-04-05T12:13:13.980+05:30A Generous Shower of Awards....<a href="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S7mDJwiuz5I/AAAAAAAAA1w/0RO5KsMsGpQ/s1600/blogloving+award%5B1%5D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 226px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456536627208703890" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S7mDJwiuz5I/AAAAAAAAA1w/0RO5KsMsGpQ/s320/blogloving+award%5B1%5D.JPG" /></a><br />Indrani of <a href="http://indranid.blogspot.com/2010/03/sunshine-in-my-blog.html">APPYAYAN</a> and Sashi of <a href="http://www.sashirecipes.com/award-time.html">Sashi's tasty bites </a> have shared this bunch of awards as an encouranging gesture, Thanks a lot dearies :)<br /><br /><span style="color:#ff6600;">THE SUNSHINE AWARD..............</span><br /><br /><div><a href="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S7mBddn4ePI/AAAAAAAAA1o/Ce3f6btrlXA/s1600/Sunshine_Award%5B1%5D%5B1%5D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 239px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456534766704163058" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S7mBddn4ePI/AAAAAAAAA1o/Ce3f6btrlXA/s320/Sunshine_Award%5B1%5D%5B1%5D.jpg" /></a> Ammu of <a href="http://dinningmenu.blogspot.com/">Nature Kitchen</a></div><div>Indrani of <a href="http://indranid.blogspot.com/2010/03/sunshine-in-my-blog.html">APPYAYAN</a> have shared the "Sunshine" award and made my blog a lot more brighter :)</div><div>Thanks a lot friends...</div><div> </div><div>I would like to pass on these awards to <strong>all of you</strong> for being so encouraging, generous and spreading happiness through your visits, comments and sharing your wonderful recipes...</div><div><strong>Thanks for accepting :)</strong></div><div> </div><div>Be Good, Be Happy.</div><div> Have a Happy Week ahead! </div><div> </div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com19tag:blogger.com,1999:blog-3519661869212581323.post-15399599318010536932010-04-05T10:50:00.003+05:302010-04-05T11:47:36.974+05:30Penne with Creamy Peas and Tomato<a href="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S7l1NCZEwDI/AAAAAAAAA1g/Dem4XWJT2ek/s1600/pasta+003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456521290376855602" border="0" alt="" src="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S7l1NCZEwDI/AAAAAAAAA1g/Dem4XWJT2ek/s320/pasta+003.JPG" /></a> <div><div>Recipe adapted from Tarla Dalal's book - <span style="color:#ff9900;">Pizzas & Pasta</span></div><div><span style="color:#000000;">Ingredients:</span></div><div>2 cups cooked penne</div><div>2 tsp chopped garlic</div><div>3/4 cup cooked green peas</div><div>1 large tomato, finely chopped</div><div> 1/2 cup fresh cream</div><div>1 cup milk</div><div>2 tbsp maida ( plain flour), make a dilute paste of maida by mixing it in few tsps of milk.</div><div>2-3 tbsp butter</div><div>salt and pepper to taste</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456521277947045154" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S7l1MUFk5SI/AAAAAAAAA1Q/EKHDEwKR34I/s320/pasta+004.JPG" /></div><div><em>Method:</em></div><div><strong>STEP 1 :</strong></div><div><strong>How to cook Pasta: Source Tarla Dalal's book : Pizzas & Pasta</strong></div><div>1. Use ample water. Always cook pasta in a large pan of boiling water with 1 tbsp of oil.</div><div>2. Add the pasta to the boiling water by adding a few at a time.</div><div>3. Cook uncovered , stirring occassionlly and gently until the pasta is tender.</div><div>4. Cooked pasta should be 'al dente' or firm to bite.</div><div>5. Once cooked, immediately drain it in a sieve or a colander. Transfer to a bowl of cold water to </div><div> refresh it. Drain again and keep it aside.</div><div>6. If the pasta is not used immediately, add 1 tbsp of oil to it and toss it and set it aside.</div><div> </div><div><strong>NOTE: 2 cups of dried pasta will yield 3 cups of cooked pasta. The quantity is suffient for 4 persons. </strong></div><div> </div><div><strong>Step 2:</strong></div><div>1.Heat the butter in a large sauce pan, add garlic and stir fry for sometime.</div><div>2. Add the tomato and stir further more till the tomatoes become soft, now add the diluted maida and keep stirring so that lumps are not formed.</div><div>3. Add milk gradually and mix well, bring to a boil.</div><div>4. Add the fresh cream, salt, pepper mix well. Keep it aside.</div><div> </div><span style="color:#ff9900;"><span style="color:#000000;"></span></span></div><div><span style="color:#ff9900;"><span style="color:#000000;"><strong>Step 3.</strong> </span><div><span style="color:#000000;">1. Just before serving , heat the sauce , adding a little milk /water if required ...as the sauce tends to thicken. Toss the pasta in it, garnish it with oregano and serve immediately.</span><br /></span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456521282564473922" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S7l1MlSdREI/AAAAAAAAA1Y/Cau9WvyvwiA/s320/pasta+002.JPG" /></div><div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com15tag:blogger.com,1999:blog-3519661869212581323.post-39046147379738995942010-03-24T09:54:00.008+05:302010-03-24T23:37:31.557+05:30Mascarpone Magic!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452053004857094226" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S6mVUlsbsFI/AAAAAAAAA1I/cFYsf4Qedxg/s320/cake+009.JPG" /> <div></div><div>Vanilla sponge cakes dressed in pinaeapple mascarpone icing and coffee mascarpone icing </div><div> </div><div></div><div><div><a href="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S6mVTE35NGI/AAAAAAAAA0w/sipBZsmWK_U/s1600-h/cake+003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452052978866926690" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S6mVTE35NGI/AAAAAAAAA0w/sipBZsmWK_U/s320/cake+003.JPG" /></a><br /><div>Hello foodies :) the long awaited home- made mascarpone cheese is atlast histroy in my kitchen :) yes!! this was the one thing I'd been eyeing for a very long time...but was'nt sure "to make or not to make" Then Parita's post came as a tempter which I couldnt resist ;) and I had to be done with it ..so made it the very next day. </div><div> </div><div>The crazy bug that I am...I started jumping with joy at the last stage of the cheese making process...lol, and after refrigerating it ...I used to peep into the container every 30mts .. that says it all isnt it!!! The final product was kinda thrilling...lol(Coz I was reeeeeeeeeeeeally ealted, thrilled and what not!) </div><div> </div><div>When in Chennai, I had to shell a bombarding price for a tin of mascarpone ...which I had bought to make <a href="http://therecipehunter.blogspot.com/search/label/Tiramisu">Tiramisu</a> :) The experience of making mascarpone cheese at home is simply superb and super easy..and all thanks to Parita !!! Thanks sweetie :) for that little encouraging push! :)</div><div>here's the recipe for mascarpone cheese from her <a href="http://paritaskitchen.blogspot.com/2010/03/eggless-dark-chocolate-cake-with.html">blog</a></div><div> </div><div>I was in an experimentation mode so made 2 eggless vanilla sponge cakes :), not the same day though ;) baked one cake in a round tin and another in a loaf tin...</div><div> </div><div></div><div><em>The recipe for the cake is as follows:</em></div><div><em></em> </div><div><em></em></div><div><em></em></div><div><em></em></div><div></div><div><strong>Eggless Vanilla Sponge Cake:</strong></div><div>Recipe adapted from: one of the bakes from <a href="http://cookingpals.blogspot.com/">collaborative curry</a> , Thanks dearies :)</div><div> </div><div></div><div></div><div></div><div><strong>Ingredients:</strong></div><div><strong></strong></div><div>1 1/2 cups flour</div><div>1 cup powdered sugar</div><div>1 tsp baking powder</div><div>1/2 tsp salt</div><div>1/3 cup oil</div><div>1 & 1/2 tsp vanilla essence</div><div>1 cup cold water</div><div><br /><strong>How to get started:</strong></div><div><strong></strong></div><div><strong></strong></div><div>1. pre-heat the oven to 180*C , grease a baking tin and set it aside</div><div>2. Sieve the flour, sugar , baking powder and salt a couple of times and ensure it's lump free</div><div>3. Add the vanilla essence, oil and gently stir once, then slowly add water and keep stirring gently till the cake batter consistency is reached.</div><div>4. Pour the batter in the greased tin and bake for 25-30 mts, or till a toothpick inserted in the centre comes out clean.</div><div>5. Remove from the oven and cool completely before decorating/icing.</div><div></div><div></div><div></div><div>* <strong>Note:</strong> Both the icing called for Whipping cream, I omitted it...the final result was still mmmmmmmmmmmmm :)</div><div> </div><div></div><div></div><div></div><div></div><div><strong></strong></div><div><strong>Coffee Mascarpone Icing:</strong></div><div><strong></strong> </div><div><strong></strong></div><div><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452052972517756658" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S6mVStOIjvI/AAAAAAAAA0o/p2YurPERSps/s320/cake+001.JPG" /></strong></div><div><strong></strong></div><div><strong></strong> </div><div><strong>Ingredients:</strong></div><div><strong></strong></div><div><strong></strong></div><div>4 &1/2 tsp instant coffee powder</div><div>1 tbsp hot water</div><div>1 cup chilled whipping cream ( <strong>I didnt use it</strong> )</div><div>1/2 cup mascarpone cheese</div><div>1/2 cup powdered sugar</div><div>1/2 tsp vanilla essence</div><div>1/4 tsp cinnamon powder</div><div>pinch of salt</div><div></div><div></div><div></div><div></div><div><strong></strong> </div><div><strong>How to proceed:</strong></div><ul><li>Stir coffee powder and water in a bowl till disolved set it aside.</li><li>sieve sugar and make it lump free, set it aside.</li><li>Add mascarpone, (whipped cream), vanilla essence, salt, coffee mixture in a wide mouthed vessel and beat until thick and smooth, to form firm peaks * dont over beat for it may curdle.</li><li>The coffee mascaropne icing is ready to adorn ur cake :)</li></ul><p><strong>Pineapple Mascarpone Icing:</strong></p><div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452052990043426434" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S6mVTuglDoI/AAAAAAAAA04/VaINouutfL0/s320/cake+007.JPG" /><br /></div><strong>Ingredients:</strong></div><div><strong></strong></div><div><strong></strong></div><div>1 cup mascarpone cheese</div><div>3/4th cup powdered sugar</div><div>1&1/2 tsp pineapple essence</div><div>1-2 tsp cold milk</div><div></div><div></div><div></div><div><strong></strong></div><div><strong></strong> </div><div><strong>How to proceed:</strong></div><ul><li>sieve the powdered sugar to make it lump free</li><li>In a wide mouthed bowl add the mascarpone cheese, powdered sugar, pineapple essence and beat till thick and smooth, you may add a spoon or tow of cold milk to get the desired consistency. dont over beat as it may tend to curdle</li><li>The Pineapple mascarpone icing is ready to dress the cake :)<br /></li></ul><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452052996449866738" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S6mVUGX_k_I/AAAAAAAAA1A/TITrn5tZEm4/s320/cake+008.JPG" /></div></div><br /><p>Have a great week ahead!</p><p>Take care! Be Good ! Be Happy!!</p>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com38tag:blogger.com,1999:blog-3519661869212581323.post-24541149014245898872010-03-12T10:22:00.005+05:302010-03-12T11:50:25.846+05:30Whole Green Moong Stir Fry<div><a href="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S5nJh-115_I/AAAAAAAAAzY/I8HOItNaPuI/s1600-h/pp+002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447606809923020786" border="0" alt="" src="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S5nJh-115_I/AAAAAAAAAzY/I8HOItNaPuI/s320/pp+002.JPG" /></a><br />Hi dearies!! It's been a long week and the group of words"THANK GOD IT'S FRIDAY" seems to be <strong>the</strong> line for me :) This week was busy as I had to complete all the pending work that I had piled for 'later'( am sure many of us do that) It's not only the work but my new interest in Warli painting that has kept me busy...believe me it's addictive and interesting.<br /></div><div>Here take a look :) <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447616691204055842" border="0" alt="" src="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S5nShJe04yI/AAAAAAAAAz4/9ClExKfe908/s320/pic+007.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447616681321698162" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S5nSgkqsE3I/AAAAAAAAAzw/O9NkN49dVj0/s320/pic+006.JPG" /></div><div><br /> After all that ranting let's get to business :) Whole Moong green is one of my favourites not only for health reasons but also it's pleasure to work with...it easily takes in any kind of experiment that one would want to try...and the combination of spices and vegetables that one can use with it is infinite :) Today's recipe is whole moong stir fry..... simple and delicious...here's the recipe:<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447606822471883746" border="0" alt="" src="http://4.bp.blogspot.com/_1ZrKPsv-Px8/S5nJitluW-I/AAAAAAAAAzg/6vS7R8N0uSY/s320/pp+003.JPG" /><br />Whole Green Moong Stir Fry:<br /><br />Ingredients:<br />1 and 1/2 cups: Whole green moong, pre-cooked<br />1 onion: finely chopped<br />1 tomato: finely chopped<br />1 tsp: cumin seeds<br />1 tsp: mustard seeds<br />1 sprig: curry leaves<br />2 -3 tsp: oil<br />1/2 tsp: saunf<br />1 tsp: haldi powder<br />1 tsp: jeera powder<br />1 tsp:coriander powder<br />1 tsp: aamchur powder<br />1 tsp: kitchen king masala/sambar powder (optional)<br />1 tsp: ginger garlic paste<br />salt to taste<br />coriander leaves: finely chopped for garnishing<br /><br />Method:<br /><ul><li>Heat oil in a kadhai, add cumin seeds, saunf, mustard seeds, curry leaves once it splutters throw in the onions and ladel it till it becomes slightly golden brown</li><li>Add tomatoes, ginger garlic paste , haldi powder, coriander powder, jeera powder, kitchen king masala, aamchur powder, salt and fry till the oil is seen around the edges of this mixture, if necessary add/sprinkle some water if it is too dry.</li><li>Once the masala is done add the pre-cooked whole green moong and mix well so as to coat the moong with the masala .</li><li>cover and cook for some time and take it off the flame .</li><li>Garnish with coriander and serve hot.</li></ul><p>Happy Weekend!</p>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com40tag:blogger.com,1999:blog-3519661869212581323.post-34837545825448739702010-03-08T08:59:00.006+05:302010-03-08T14:40:51.577+05:30Cauliflower Kofta CurryIndia is famous for it's spiced curries, the list of curries is just endless ..the diversity of the nation plays a major role in this I guess :) The vegetarians here dont have to miss out on the taste and flavours as much as the non-vegetarians relish their meat dishes...koftas are a fine example for this. There are umpteen number of vegetables to choose from, for koftas , these vegetables are minced and mixed with spices and deep fried and dunked in rich gravies...These dishes have a Mughlai richness to them. It's said that Punjabi's rule the roost in this case:) Their love for rich food spices have given the world some great dishes to savour and treasure. Cauliflower kofta curry is one such recipe that is relished world over..here's the recipe ...<br /><br /><div><a href="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S5R1LdjxqNI/AAAAAAAAAy4/xPoS0_x1yCE/s1600-h/pp+013.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446106689171466450" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S5R1LdjxqNI/AAAAAAAAAy4/xPoS0_x1yCE/s320/pp+013.JPG" /></a><br /><div><div><div><div><strong>Ingredients:<br /></strong></div><div><strong>For the koftas:</strong></div><ul><li>1/2 kilo cauliflower, grated</li><li>4 tbsps. gramflour (besan)</li><li>1/2. tsp cumin seeds,</li><li>1/2. tsp ginger garlic paste</li><li>1.tbsp crushed mint leaves</li><li>Handful of chopped coriander leaves</li><li>2-3 green chillies, minced</li><li>salt to taste<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446106697208728594" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S5R1L7gAjBI/AAAAAAAAAzA/sxKBxOLI2RA/s320/pp+009.JPG" /></li></ul><p><strong>For the Curry:</strong></p><ul><li>250 gms grated tomates</li><li>250 gms green peas, boiled</li><li>1/2 tsp cumin seeds</li><li>1 tsp ginger strips</li><li>1 tbsp dhania-jeera powder</li><li>4 green chillies, slit</li><li>4 tblspns. milk/yogurt</li><li>1/4 tsp. turmeric powder</li><li>salt and red chilli powder to taste</li></ul><p><strong>Preparation:</strong></p><p>Mix all the kofta ingredients together.Form the mixture into small balls and deep fry them to a golden colour. Heat 4 thlspns. of ghee/oil, add cumin seeds, when they start popping, add tomatoes, ginger, spices, salt and chillies. Cook the contents till the oil starts to be seen at the edges. Now stir in the peas and 2 cups of water. Boil for 10 minutes.Mix in milk/yogurt and gently stir bring the gravy to a little thicker consistency, *if desired u may mix 1-2 tsp cornflour with a little water and add this to thicken the gravy*, pour this <strong>mixture</strong> over the koftas. Decorate with coriander leaves.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446106707234213666" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S5R1Mg2RTyI/AAAAAAAAAzI/WLDshsbTOw4/s320/pp+011.JPG" /></p><p></p><p>Recipe adapted from "101 ways to prepare Curries", author : Aroona Reejhsinghani</p></div></div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com53tag:blogger.com,1999:blog-3519661869212581323.post-38204740946278916792010-03-02T11:14:00.004+05:302010-03-02T12:00:59.816+05:30Brownies<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443909348664933106" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S4ymtaSZ-vI/AAAAAAAAAyE/hnCl19dPgmE/s320/ck+001.JPG" /> <div>Hi all !! :) Belated Holi greetings to all of you! It's been a great week with the festival of colours as it's yet another reason to visit friends, family eat drink and make merry :)!</div><div><br />Let's talk about brownies today...Ever since I've tasted these yummy brown beauties, I just cant have enough of it :) the combinations with it like vanilla ice-cream, chocolate sauce, nuts or just caramel syrup drizzled brownies are so irresistible!</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 330px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443909362735628354" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S4ymuOtHwEI/AAAAAAAAAyU/yeub_mpsgEc/s320/ck+003.JPG" /></div><div>Everyone has their own recipe for brownies...so when I thought of baking them tried quite a few recipes from blogs, books, magazines. Though I was happy with the result of recipes, I stick to the one recipe which got me the maximum praize from S ;) so here's my favourite recipe!!! </div><div> </div><div>If you have already posted brownie recipe in ur blog feel free to leave the link in the comment column :) I'll def.visit and try ur version too!</div><div> </div><div>One last question before the recipe...would u like to share ur fav. combo with the brownies...I'd love to read about it!</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443909357964217458" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S4ymt87hzHI/AAAAAAAAAyM/9naTIVPRsD4/s320/ck+002.JPG" /></div><div><span style="color:#330000;"><span style="font-size:130%;">Brownie Recipe</span>:</span></div><div> </div><div><strong>Ingredients:</strong></div><div>3/4th cup Unsalted Butter</div><div>1 cup Sugar</div><div>2 tsp vanilla essence</div><div>3 eggs</div><div>1 cup Maida</div><div>1/2 cup Cocoa powder</div><div>1 tsp Baking Powder</div><div>Salt- a pinch</div><div>100gms- Nuts, chopped roughly</div><div> </div><div><strong>Method:</strong></div><div>1. Pre-heat the oven to 180* C.</div><div>2. Grease the tin with butter.</div><div>3. Beat eggs with Sugar, beat till he sugar melts.</div><div>4. To the eggs-sugar mixture add vanilla essence.</div><div>5. Sift the maida, baking powder and cocoa.</div><div>6. Add the dry ingredients to the egg-sugar mixture, melted butter and salt.</div><div>7. Finally add the chopped nuts (set some aside) and mix all the ingredients to make it a smooth </div><div> lump free batter.</div><div>8. Pour the batter in the greased tin and sprinkle the top layer with nuts.</div><div>9. Bake in the pre-heated oven for 20-30 minutes, or until a toothpick comes out clean in the </div><div> centre.</div><div>10. Cool it on the wire rack, slice/cut and serve.</div><div> </div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com44tag:blogger.com,1999:blog-3519661869212581323.post-81872521299967087082010-02-23T16:57:00.002+05:302010-02-23T19:35:01.640+05:30Strawberry Bread<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441400324214258402" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S4O8w918euI/AAAAAAAAAx0/G49Ntg9pK_k/s320/ck+009.JPG" />Baking breads is an absolute pleasure :)I enjoy it thoroughly, so after baking a whole lot of banana breads and also trying out some combinations in banana breads... thought it's time I give some other add ons to the famous quick breakfast breads. </div><div><br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 321px; DISPLAY: block; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441400330726153650" border="0" alt="" src="http://3.bp.blogspot.com/_1ZrKPsv-Px8/S4O8xWGgHbI/AAAAAAAAAx8/_PP-D5pjoMQ/s320/ck+011.JPG" /></div><div>Strawberries are getting noticed just about everywhere, so zeroed in on strawberry bread... Here's a keeper recipe from <a href="http://www.joyofbaking.com/breakfast/StrawberryBread.html">Joy of baking</a><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441400315960320162" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S4O8wfGDYKI/AAAAAAAAAxs/TfYUSv7jqBM/s320/ck+007.JPG" /><strong>Some changes I made to the original recipe:</strong><br />1. Replaced all- purpose flour with whole wheat flour. <div>2. Used 2 large eggs instead of 3 eggs as mentioned in the recipe.</div><div>3. Added a few spoons of cold milk to the batter to get the required consistency.</div><div>4. As the recipe had an option between sour cream and plain yogurt, I chose the later.</div><div>5. My oven took an extra 20 minutes to bake the cake to perfection.<br /></div><div><strong>How We liked the bread:</strong></div><div>The bread was super moist. Cinnamon combined with strawberry takes the taste altogether to another plane :) just heavenly! </div><div>It could be a great dessert if had with a scoop of vanilla ice-cream drizzled with chocolate sauce or even better as a filling breakfast with a tall glass of milk :)</div><div>I would definitely add this recipe to my list of favourites :)</div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com43tag:blogger.com,1999:blog-3519661869212581323.post-4138120238404262212010-02-23T09:39:00.005+05:302010-02-23T10:06:23.155+05:30Spring Onions stir fry<a href="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S4NaDKW4SJI/AAAAAAAAAxk/TmOmK6BYpak/s1600-h/ck+006.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441291785160116370" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S4NaDKW4SJI/AAAAAAAAAxk/TmOmK6BYpak/s320/ck+006.JPG" /></a> <div><div><div><strong>Spring onion stir fry:</strong><br /></div><div><em>Ingredients:</em></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441291771869637506" border="0" alt="" src="http://2.bp.blogspot.com/_1ZrKPsv-Px8/S4NaCY2Lq4I/AAAAAAAAAxc/iGkhKnmvXzU/s320/ck+005.JPG" /> <div>Spring onions - 1 bunch</div><div>Saunf -1 tsp</div><div>Jeera- 1 tsp</div><div>Mustard- 1 tsp</div><div>Amchoor powder- 1/2 tsp</div><div>Sambar powder- 1 and 1/2 tsp</div><div>Curry leaves- 1 sprig </div><div>oil- 1 and 1/2 tsp</div><div>Salt to taste<br /></div><div><strong>Method:</strong><br />1. Wash the spring onions, finely chop(I pressure cooked them before hand) and set it aside.</div><div>2. In a kadhai/wok heat oil and splutter jeera, saunf, mustard and curry leaves.</div><div>3. Add the chopped spring onions, sambar powder, amchoor powder, salt and gently mix all the ingredients together.</div><div>4. cover and cook for a few minutes and turn off the flame.</div><div>5. Spring onion stir fry is ready to serve and tastes good with rice/roti/bread :)</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 241px; DISPLAY: block; HEIGHT: 332px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441291754164083730" border="0" alt="" src="http://1.bp.blogspot.com/_1ZrKPsv-Px8/S4NaBW42XBI/AAAAAAAAAxU/52SUAroosmg/s320/ck+004.JPG" /> <div> </div></div></div>Suparnahttp://www.blogger.com/profile/16979125766492096875noreply@blogger.com20