tag:blogger.com,1999:blog-50801076021497388562024-03-08T07:53:14.569-05:00Welcome to Teju's Kitchen"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." - Julia ChildTejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-5080107602149738856.post-59152241748136665932015-08-17T22:59:00.005-04:002015-08-17T22:59:50.755-04:00Tomato Ketchup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">While growing up, I have fond memories of my mother buying several kgs of tomatoes in peak season. She would make ketchup in few batches and couple of days later, freeze would be stocked up with ketchup jars. I hardly remember having store bought ketchup.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My daughter has taken up after me and she wants to have ketchup whenever I open the refrigerator. I am always hesitant after certain point as store bought ones are always full of preservatives. Though I always had homemade ketchup during my childhood/teenage days, ironically, it never occurred to me to do the same for my daughter until my mom suggested.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I tried with just couple of tomatoes first. It came out good so I tried in large quantity with farm fresh tomatoes. Result?Happy mother and happy daughter!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Yields: 3-4 cup</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 10 Minute</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 1 Hour</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 lb ripe tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For Spice Bag,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dried red chili</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 cloves of garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 pc cloves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Put all the spices in muslin cloth and fasten it thoroughly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Cut tomatoes into large cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add salt, lemon juice and spice bag to tomatoes and pressure cook them for 3 whistles</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. once cool down completely, remove spice bag</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Grind tomatoes into fine puree and strain it</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Heat the puree in a thick bottom pan. Taste it and adjust salt/sugar quantity</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Cook it on medium flame stirring constantly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. To check if it is cooked, pour a drop in a plate. If it doesn't leave water at edges, you are all set and turn off the heat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. It stays good for at least couple of months in refrigerator</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-32788026277590158072015-08-14T23:28:00.000-04:002015-08-14T23:29:32.849-04:00Misal Pav<div dir="ltr" style="text-align: left;" trbidi="on">
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I have always been a morning person but was never a breakfast one. After I moved to Mumbai for my first job, we had dedicated half an hour for breakfast before official start of the day. Lunch served at office cafeteria used to be nearly horrible, so would make sure to have breakfast (the same cafeteria served far better breakfast than lunch). This habit has still stayed with me. These days I don't know when and whether I would have lunch on time with two kids.</div>
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Anyway, the company cafeteria usually served Misal Pav on Thursdays. We have somewhat parallel dish called Sev-Usal in Gujarati cuisine. But Misal is very spicy and served with raw/cold Pav. Lately I have been remembering a lot about my Mumbai days and decided to give this dish a try. </div>
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Ideally, it's made with Math/Matki but I used combination of both green moong and math. I didn't make it very spicy and served with whole wheat bread. I like my bread toasted and smeared lightly with butter. Also gravy requires tamarind juice but I stick to my healthier lemon juice. <br />
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<i>Serves 2<br />
Preparation Time: 20 minutes<br />
Cooking Time: 30 minutes</i></div>
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<b>Ingredients</b><br />
For base,<br />
3/4 cup green moong<br />
1/2 cup math<br />
2 medium potatoes<br />
1 small onion<br />
2 tsp oil<br />
1/2 tsp garlic paste<br />
1/4 tsp cumin seeds<br />
Pinch of hing<br />
8-10 curry leaves<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chili powder<br />
1/2 tsp coriander powder<br />
Lemon juice<br />
Salt</div>
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For rassa/gravy<br />
1/2 cup dried coconut chunks<br />
1 medium onion<br />
2 medium tomatoes<br />
1 tsp + 1 tsp oil<br />
1/2 tsp mustard seeds<br />
Pinch of hing<br />
10-12 curry leaves<br />
1/2 tsp green chili paste<br />
1/2 tsp ginger paste<br />
1/4 tsp turmeric powder<br />
1/2 tsp red chili powder<br />
1/2 tsp coriander powder<br />
I/2 tsp garam masala<br />
1/2 tsp sugar<br />
Lemon juice<br />
Salt</div>
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To serve, <br />
Pav/bread<br />
Chopped onions<br />
Chopped tomatoes<br />
Farsan <u>mix</u></div>
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<b>Procedure</b><br />
For base,<br />
1. Soak moong and math for 8-10 hours and sprout them<br />
2. Pressure cook with little water for five whistles<br />
3. Boil potatoes and dice them<br />
4. Finely chop the onion<br />
5. Heat oil. Add cumin seeds. When crackles, add hing, curry leaves and garlic paste<br />
6. Add onions and saute until they turn translucent<br />
7. Add approx half a cup of water.when water comes to boil, add all spices except lemon juice<br />
8. Let it simmer for 5 minutes and add sprouts and potatoes<br />
9. Mix well. Turn off the heat and stir in lemon juice</div>
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For gravy,<br />
1. Dry roast coconut chunks and keep them aside<br />
2. Dice onions and tomatoes<br />
3. Heat 1 tsp oil. Add chili-ginger paste and onions. When they start turning brown, add tomatoes<br />
4. Keep stirring until tomatoes turn mushy. Let the mixture cool down and grind into a fine paste along with coconut<br />
5. Heat remaining 1 tsp oil. Add mustard seeds, hing and curry leaves<br />
6. Add gravy and all the spices except sugar and lemon juice<br />
7. Keep stirring until it starts leaving oil on the edge<br />
8. Now add about 2-3 cup of water and bring it to boil<br />
9. Add sugar, turn off the heat and add lemon juice</div>
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To serve, <br />
1. Add sprouts base in the bowl and pour gravy<br />
2. Add chopped onions and tomatoes<br />
3. Top it with farsan<br />
4. Serve immediately<br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-51955100705809658812015-07-20T22:15:00.000-04:002015-07-20T22:15:42.113-04:00Jada Mathiya/Math Poori<div dir="ltr" style="text-align: left;" trbidi="on">
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While growing up I had rarely seen my mom buying readymade snacks. I got my first lesson of importance of homemade stuff from her. And I wish to continue the same with my kids. My little girl always wants to munch on something in between the meals. And I always have both healthy and fried snacks available. </div>
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These mathiya are quite popular among Gujaratis, at least in my household. they were must haves while traveling. Being thicker and smaller in size, they are quick and easy alternative of traditional Mathiya. </div>
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<i>Makes approx. 60 pc<br />
Preparation Time: 15 minutes<br />
Cooking Time: 30 minutes</i></div>
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<b>Ingredients</b><br />
2 cup math flour + 1 tbsp for dusting<br />
2/3 cup whole wheat flour<br />
1/4 tsp turmeric powder <br />
1 tsp red chili powder<br />
1 tsp carom seeds<br />
1 tsp sesame seeds<br />
2 tsp oil<br />
2 tsp sugar<br />
1/4 tsp soda<br />
A big pinch of asafetida<br />
Salt<br />
Oil for frying</div>
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<b>Procedure</b><br />
1. Mix sugar and soda in 1/2 cup of water. Heat it up till sugar dissolves. Let it cool down<br />
2. Meanwhile, in a big mixing bowl sieve both the flours. Add all spices and knead a hard dough using sugar water. Add more water as needed<br />
3. Divide dough in equal portion and roll thick poori<br />
4. I prefer resting them at room temperature for couple of hours. That way they consume less oil while frying. But you can also fry them immediately<br />
5. Fry on both sides on medium-high flame until golden brown<br />
6. Once they cool down store in air tight container. They stay good for couple of weeks</div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-22539612885535849612015-07-08T16:06:00.000-04:002015-07-08T16:06:47.196-04:00Tutti Fruity Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I am no expert at baking but once in a while I do try my hands at it. My little one now and then asks for cake and being a health conscious mommy, I refrain myself from giving her sugar and cream loaded stuff. </div>
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I have very fond memories attached to this cake. When I was working, we always had this available in our office kitchen from a local Indian bakery. We would devour a slice of it in dessert. </div>
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There are hundreds of recipes for a simple cake like this. Here is my version which is eggless and butter less. Also, I have replaced half quantity of plain flour with whole wheat flour. This guiltfree version stays good for 4-5 days without refrigerator and tastes heavenly when consumed warm.</div>
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<i>Makes one small loaf<br />
Preparation Time: 15 minutes<br />
Cooking Time: 30-45 minutes</i></div>
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<b>Ingredients </b><br />
For the batter<br />
1/2 cup all purpose flour<br />
1/2 cup whole wheat flour<br />
1 cup confectionery sugar<br />
1 cup fresh thick Curd<br />
1/3 cup cooking oil<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp vanilla essence</div>
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For the fruit and nut mix<br />
(As per your preference)<br />
1/3 cup tutti fruity or fruit cake mix<br />
1/3 cup coarsely chopped nuts (I used walnut and almond)<br />
1 tsp plain flour</div>
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<b>Procedure</b><br />
1. Mix fruits and nut mix with flour. Keep it aside<br />
2. In a large mixing bowl, mix curd and sugar till sugar dissolves. Add baking powder and baking soda to it. Keep it aside till it becomes frothy and bubbly<br />
3. Meanwhile, sieve both flours and mix them well<br />
4. Add oil and vanilla extract to curd mixture and mix gently so bubbles don't subside<br />
5. Now gradually add flour to curd mixture<br />
6. Lastly, add fruits and nuts and mix well. Pour the batter into greased baking pan<br />
7. Pre heat oven at 350 F and bake it for about 30 minutes or until toothpick comes out clean</div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com1tag:blogger.com,1999:blog-5080107602149738856.post-41447529522305993102015-06-18T15:41:00.001-04:002015-06-18T15:41:02.577-04:00Basil Tomato Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;">I usually prefer making my own vinaigrette. That way, I can play with ingredients and always come up with new combination. This offers variety in lunch which usually consists of cold salads. We both like vinegar based dressing over cream based. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">In this dressing, I have combined two of my favorite ingredients which assures great taste anytime. Use it with any cold salad, sprinkle some cheese and delicious meal is ready within minutes.</span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Yields 3/4 cup</span></i></div>
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Preparation Time: 10 Minute</span></i></div>
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Cooking Time: NIL</span></i></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 cup loosely packed basil leaves</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup sun dried tomatoes</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp white wine vinegar</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp olive oil </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 clove of garlic</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper</span></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Procedure</span></b></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Add basil, garlic, vinegar and sundried tomatoes to blender</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Gradually add olive oil till it become smooth</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Add salt and pepper</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-91594631313198139362015-06-18T15:39:00.001-04:002015-06-18T15:48:24.258-04:00Basil Walnut Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Freshness of Basil, crunch of walnut and goodness of freshly shredded parmesan cheese are heavenly combined in this simple pesto. Use it with bread, sandwich, pizza, crostini or even crackers.</span></span></div>
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<i><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br></span></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Yields 1 cup</span></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Preparation Time: 10 Minute</span></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Cooking Time: NIL</span></span></i></div>
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<b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3 cup loosely packed basil leaves</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup walnut</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup parmesan cheese</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 cloves of garlic</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup olive oil, approx.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper</span></span></div>
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<b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Procedure</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1. Add basil, walnut, garlic and cheese in blender</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2. Gradually add olive oil and make a coarse paste</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3. Add salt and pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4. Put it in a jar and layer it with olive oil to avoid discoloration</span></span><br>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-63795776562025512072015-06-13T22:52:00.004-04:002015-06-13T23:01:07.797-04:00Dahi wale Aloo/Baby Potatoes in Yogurt Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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My husband comes from a hard core potato loving family and well, I am not a big fan. I like potato in paratha, pakoda etc but not in the curries where it's a main ingredient. So I keep experimenting and after trying this dish, now I am in love with potatoes too ;).</div>
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I have used baby potatoes (I have soft corner for them, you know? ), but you can very well use regular ones. I used marinade recipe from barbecue and then cooked curry in traditional way. No grinding, no gravy making and use of everyday spices make this curry score some extra points. You can replace potatoes with paneer. <br />
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<i>Serves 2<br />
Preparation Time: 20 minutes<br />
Cooking Time: 20 minutes</i></div>
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<b><br /></b></div>
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<b>Ingredients</b>
10-12 baby potatoes<br />
1 large onion<br />
1/2 tsp cumin seeds<br />
Pinch of asafetida<br />
1/2 tsp kitchen king masala<br />
1/4 tsp ginger paste<br />
1/4 tsp garlic paste<br />
2 tsp oil<br />
Salt</div>
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For marinade, <br />
1 cup thick yogurt<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chili powder<br />
1/2 tsp coriander powder<br />
1/4 tsp garam masala<br />
1/4 tsp chaat masala<br />
2 tbsp chopped cilantro<br />
1 tbsp kasoori methi<br />
Salt</div>
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<b>Procedure</b><br />
1. Pressure cook baby potatoes. Make sure not to overcook them<br />
2. Meanwhile, finely chop the onion<br />
3. In a large bowl, add all the spices to yogurt and whisk thoroughly<br />
4. Peel the potatoes and prick them with fork. Add them to marinade and cover the bowl with plastic wrap. Keep it aside for about an hour<br />
5. Heat oil in a large pan. Add cumin seeds. When crackles, add asafetida<br />
6. Add ginger and garlic paste. Saute for about a minute<br />
7. Add onions and saute them on low flame until they turn translucent<br />
8. Add kitchen king masala and potatoes with yogurt marinade<br />
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9. Add salt and water as per desired consistency<br />
10. Let it simmer for 5-10 minutes and serve hot with paratha/roti/rice/pulao<br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-57240641193527205632015-06-03T23:20:00.000-04:002015-06-03T23:30:40.186-04:00Soji Corn Appe<div dir="ltr" style="text-align: left;" trbidi="on">
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I try to keep weeknight meals simple and healthy. That way I have to spend less time in the kitchen and I can have fun with my two little angels.<br />
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My little girl can have Sambhar almost everyday. So I am glad to offer her one more option that goes perfectly well with Sambhar. Today after dinner she asked me if we still have leftovers for tomorrow's lunch. Isn't it cool?</div>
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These balls are crispy from outside and soft from inside. You can use any veggies of your choice. I used corn, tomato and green pepper. Making them in appe pan means they are almost oil free. They turn out super crispy and can be made in advance. Just re-heat them in conventional oven and serve with Sambhar/Chutney. </div>
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<div dir="ltr">
<i>Makes about 45 pcs<br />
Preparation Time: 10 minutes<br />
Cooking Time: 30 minutes</i></div>
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<b>Ingredients</b><br />
1.5 cup idli rava<br />
1/2 cup soji<br />
2 tbsp yogurt<br />
1 tsp green chili paste<br />
1 tsp ginger paste<br />
2 tbsp cilantro<br />
1 medium tomato<br />
1 small green pepper<br />
3/4 cup + 1/4 cup corn kernels<br />
A big pinch of soda<br />
Salt<br />
Oil</div>
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<b>Procedure</b><br />
1. Mix both flours in a large bowl<br />
2. Chop tomato and green pepper and add them to flour<br />
3. Boil corn. Chop/crush 3/4 cup. Add both crushed ones and whole ones to flour mixture<br />
4. Add remaining ingredients except soda<br />
5. Mix well with warm water and keep it aside for at least couple of hours<br />
6. When ready to make, add soda and mix again<br />
7. Heat appe pan and cook on both sides with little oil. I cook first side covered and then transfer them to flat skillet to cook on other side<br />
8. Serve hot or re-heat in conventional oven to maintain the texture</div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-35545383729873645352015-06-02T20:37:00.001-04:002015-06-02T20:38:29.173-04:00Methi Gota<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">We Gujaratis are by default foodies. The most popular Gujarati Dishes are Farsan and Snacks. One such dish is Methi Gota. Be it time for late evening snacks or elaborate lunch, these deep fried besan dumplings are everyone's favorite. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Methi Pakora are quite famous all over India but what makes these Gota special is addition of Gujarati trademark - sugar. Sweetness from sugar combined with bitterness from methi seems to create some amazing taste chemistry. These sweet </span><span style="font-family: 'Trebuchet MS', sans-serif;">and savory crispy balls are always craved for especially on a rainy day.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Makes 30-35 pc</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Preparation Time: 20 minutes</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Cooking Time: 20 minutes</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup coarse besan</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup wheat flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cup chopped methi</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp red chili powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1.5 tsp sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp yogurt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp chopped coriander</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp garam masala</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp whole black pepper, coarsely crushed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp whole coriander seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp sesame seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Pinch of asadfetida</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
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1. Sieve both flours and mix them in a large bowl</div>
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2. Add methi and all the spices except soda. Add watee as needed. Keep the batter on thicker side as it tends to get softer. Let it rest for at least an hour</div>
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3. Heat oil in frying pan. Add soda and 2 tsp of hot oil in the batter</div>
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4. Mix well and fry dumplings on medium flame until golden brown</div>
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5. Serve hot with your favorite chutney/ketchup. We like ours with yogurt chutney<br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-71102205062438956432015-05-29T22:29:00.002-04:002015-05-29T22:35:48.245-04:00Tofu-Veggie Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;">Making sandwich is like starting your creation from blank canvas. You choose the bread, stuffing and sauces/seasoning and you literally can have endless possibilities.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">We are a sandwich lover duo and well, an apple doesn't fall far from the tree. My little girl now and then asks for sandwich and this is perfect way to sneak in tofu and veggies. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I like tofu but was tired of old school tofu-bhurji and stir fried tofu. Then thought of making some sort of sandwich. Also threw in some veggies and Chinese Sauces. And voila, my fusion sandwich is born :).</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Pair it with your favorite soup/juice and healthy meal is ready in minutes. </span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Makes 8 pcs</span></i><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Preparation Time: 15 minutes</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Cooking Time: 20 minutes</span></i></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb extra firm tofu</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large potato</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup cabbage, shredded</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup carrots, shredded</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup green pepper, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Ching's red sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Ching's green sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp soy sauce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp mayonnaise</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Butter/margarine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">16 slices of bread</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper</span></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Procedure</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Boil the potato and mash it thoroughly</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Remove excess water from tofu by pressing it gently in kitchen towel</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Crumble the tofu using fork</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Heat olive oil in skillet</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Add cabbage, carrot and green pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Saute it for 5 minutes and then add tofu along with salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">7. Mix well and cook it on medium-high flame until water evaporates and mixture becomes dry</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8. Add mashed potato and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">9. Once it cools down, add all three sauces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">10. Apply mayonnaise and butter on each slice, put the stuffing and grill it</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">11. Serve warm with hot and spicy tomato ketchup</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">P.S. I didn't add any sauces for kiddie version. Instead I added Chat Masala.</span> </div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-87008547906972111842015-05-27T22:51:00.001-04:002015-05-27T23:27:36.041-04:00Mango Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">A nice, tasty meal is staring at you and you still want little something more on the side. Does it happen to you? Well, it happens to me (rather us) all the time.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">The other day I had Fajitas for dinner. Of course, had guacamole and lemonade on the side, but still had nagging feeling of 'want something extra'. Then suddenly husband suggested to try Mango Salsa. We love mangoes and consume almost everyday through out the summer. But my experiments are limited to aam ras, smoothie, milk shake or ice cream. But finally I decided to go little adventurous and I was not at all disappointed. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">A must try when you are bored of good old tomato salsa. Sweet mangoes combined with spicy jalapeno give just perfect boost to an entire meal.</span></div>
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<a href="http://3.bp.blogspot.com/-89cIAkYcfPA/VWaAlSabEWI/AAAAAAAAIfo/IS9tPIX2Zog/s1600/IMG-20150527-WA0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-89cIAkYcfPA/VWaAlSabEWI/AAAAAAAAIfo/IS9tPIX2Zog/s320/IMG-20150527-WA0007.jpg" width="320" /></a></div>
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Serves 2-4</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Preparation Time: 15 minutes</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Cooking Time: NIL</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Cooling Time: 1 hour</span></i><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium ripe mango</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup red pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup cucumber, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp green onions, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp jalapeno, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp cilantro</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp lime juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Procedure</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a large bowl dice/chop mango and all the veggies</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Add remaining seasonings</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Cover the bowl with plastic wrap and chill it for at least an hour</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-22792631564083366372015-05-20T23:22:00.002-04:002015-05-20T23:24:54.425-04:00Choco Kulfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">When every night is an ice cream night in this blazing summer, you need to get little creative, don't you? If your family is also like ours that can consume chocolate anytime in any form, I am sure you would love this Kulfi. Treat yourself and your family with this 'ready in minutes' weeknight dessert. </span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">Makes 8 pc</span></i></div>
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<i><span style="font-family: "Trebuchet MS",sans-serif;">
Preparation Time: 10 minutes<br />
Cooking Time: 10 minutes<br />
Cooling Time: 6-8 hours</span></i></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b><br />
1 cup milk</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup unsweetened cocoa powder</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup dry milk/milk powder</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp vanilla extract </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Procedure</b><br />
1. Mix all ingredients and whisk thoroughly so there are no lumps<br />
2. In a thick bottom pan pour this mixture and cook it on low flame<br />
3. Stir continuously until raw taste of milk powder disappears (about 10 minutes)<br />
4. Once it cools down, pour it into kulfi mold and freeze it for 6-8 hours</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-48551930480615264532015-05-17T12:01:00.000-04:002015-05-17T12:04:40.992-04:00Kulcha<div dir="ltr" style="text-align: left;" trbidi="on">
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These days I stock up my freezer with frozen roti and paratha. Don't know when I would need to use this treasure with two kids running around! Usually, I dig into it during weekend when we have lazy start of the day and I also have plans to cook elaborated curries. But once in a while, when I am in 'Good Food Mood', I go an extra mile to make them from scratch. </div>
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Today was my first attempt to make kulcha. This soft and butter loaded delicacy from Punjab region of India goes best with Chhole. But we like them with any North Indian Curry. They are usually stuffed with potatoes/paneer/onions. But this being my first attempt, I decided to play safe. </div>
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Final outcome was short of my expectations, but definitely way better than frozen ones. I replaced half quantity of plain flour with whole wheat flour and I baked them. So here is my version of healthy kulcha.<br />
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<i>Makes 6 kulcha</i></div>
<div style="text-align: justify;">
<i>Preparation Time: 30 minutes</i></div>
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<i>Cooking Time: 20 minutes</i></div>
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<b>Ingredients</b></div>
<div style="text-align: justify;">
1 cup whole wheat flour</div>
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1 cup plain flour</div>
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2 tsp oil</div>
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1/2 tsp sugar</div>
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1/2 tsp baking powder</div>
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1/3 cup yogurt</div>
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1 tsp kalonji</div>
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1 tsp red pepper flakes</div>
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1 tbsp coriander leaves</div>
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Salt</div>
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Butter (I prefer Amul)</div>
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<b>Procedure</b></div>
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1. Mix flour, salt, sugar, baking powder, oil and yogurt. Knead soft dough using warm water</div>
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2. Let it rest for at least couple of hours</div>
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3. Knead again with little oil and divide into 6 equal portion</div>
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4. Gently roll it using your fingers</div>
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5. Apply kalonji, red pepper flakes and coriander leaves<br />
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6. Now roll it again using rolling pin. It should be little thicker than paratha</div>
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7. Pre heat oven at 350 F and bake kulcha till they puff up and turn into light brown color<br />
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8. Apply butter and serve hot<br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-53610578990249648362015-05-12T22:53:00.001-04:002015-05-12T22:55:53.909-04:00Evergreen Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Looking for a light brunch or an evening snack but don't feel like making something? Then this quick and healthy smoothie is your perfect rescuer. Not only it satiates your hunger, but also recharges you. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eversince my husband had this organic juice at local deli, he was after me to make it at home. I tried to replicate it without knowing the exact ingredients and it turned out quite close to what he had.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The best part is that kids don't usually eat salad but they would love to drink it in juice form. My little one gulped this down within seconds. </span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Serves 2-4</span></i></div>
<i><span style="font-family: Trebuchet MS, sans-serif;">
Preparation Time: 10 minutes<br />
Cooking Time: NIL</span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b><br />
1 cup pineapple cubes<br />
1/2 cup orange juice<br />
1 orange<br />
2" seedless cucumber<br />
2 cup kale leaves<br />
10-12 mint leaves<br />
1/2 inch ginger<br />
Lime juice<br />
Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">
1. Mix all ingredients and blend smoothly<br />
2. Add water and ice cubes as per desired consistency</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-87151010382703351322014-05-25T15:19:00.001-04:002014-05-25T15:19:31.326-04:00Grilled Italian Roll<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">This summer we moved to a bigger place and finally we could check off two items on our wishlist: A Patio Swing and An Outdoor Grill. We ordered them online as soon as we moved and fortunately got them delivered super quick to make the best use for this summer. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We have owned electric grill for quite some time but hardly have hands on experience with gas grill. So after successfully trying simple recipe like burger, I was all set to cook REAL food. And what better way to kick start Memorial Day Weekend?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These rolls are combination of pizza and sandwich. They are stuffed with grilled veggies, marinara sauce, pesto sauce and cheese. Crunchy from outside and moist and juicy from inside, these rolls are perfect supper for summer night.</span></div>
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<a href="http://4.bp.blogspot.com/-M0SH-K6ZjEg/U4JB8VNePBI/AAAAAAAAHWI/DbcOABF6QoY/s1600/20140524_221739-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M0SH-K6ZjEg/U4JB8VNePBI/AAAAAAAAHWI/DbcOABF6QoY/s1600/20140524_221739-001.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Makes 8 Rolls</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 45 Minute (including sauce)</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 30 Minute</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium Italian eggplant</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 larg</span><span style="font-family: 'Trebuchet MS', sans-serif;">e zucchini</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8 pc mixed sweet peppers</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped spinach</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup <a href="http://www.foodfrommyhome.blogspot.com/2010/07/pastapizza-sauce.html">marinara sauce</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp basil pesto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Parmesan cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 pc tomato basil tortilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Basil leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Procedure</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Cut eggplant and zucchini into 1/4 inch thick slices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. In a large bowl, generously coat eggplant, zucchini and peppers with olive oil and season with salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Grill them on medium flame as desired</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-MjrO1LEMKTI/U4JB7h25VoI/AAAAAAAAHWQ/w3ndrEZ-8ac/s1600/20140524_194052-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MjrO1LEMKTI/U4JB7h25VoI/AAAAAAAAHWQ/w3ndrEZ-8ac/s1600/20140524_194052-001.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Peel off the skin of peppers and cut all veggies in medium size chunks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Now take a roll, spread pesto, pile grilled veggies and spinach, add sauce and cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://3.bp.blogspot.com/-dtw09D9mxm0/U4JB7zdiwjI/AAAAAAAAHWM/CbHTmUiSc48/s1600/20140524_195227-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dtw09D9mxm0/U4JB7zdiwjI/AAAAAAAAHWM/CbHTmUiSc48/s1600/20140524_195227-001.jpg" height="320" width="251" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Grill the roll till golden marks appear</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Garnish with sauce, cheese and fresh basil leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://4.bp.blogspot.com/-uMcVuUXhdh0/U4JB7oL-bAI/AAAAAAAAHWY/BwlXUc32WVE/s1600/20140524_200841-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uMcVuUXhdh0/U4JB7oL-bAI/AAAAAAAAHWY/BwlXUc32WVE/s1600/20140524_200841-001.jpg" height="239" width="320" /></a></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-26681507893203733252014-02-04T23:13:00.001-05:002014-02-04T23:15:12.047-05:00Croutons<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Long time ago, when my husband had an averse palette for salad as a full meal, I started using croutons as a tempting factor. Eventually, he fell in love with salad and I reduced the use of croutons. Why to increase calorie count when you eat salad for health reasons? Although salads are fine, but we still prefer to have croutons in soups. Normally, I buy ready packet from store but I hate to use them for once and remaining of them getting stale. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">So I thought why not to try at home from leftover bread. I buy fresh loaf quite often. How much I love the freshness of it, it hurts to see half of it going to trash after just one use. Since we have a rule that we would eat processed food made out of plain flour only once a week and we mostly stick to it; I cannot use it again in meal. So this time I made croutons out of leftover loaf. Not only they are cheap but also way more fresh and tasty than those from the packet. You can make them in almost no time and store them in air tight container for about a month. And more importantly, this turned out to be my little one's favorite snack :).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-OGpBn5__dWQ/UvG5eAPOzFI/AAAAAAAAHKw/7NF5WR5WcmM/s1600/20140204_193331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OGpBn5__dWQ/UvG5eAPOzFI/AAAAAAAAHKw/7NF5WR5WcmM/s1600/20140204_193331.jpg" height="241" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Preparation Time: 5 Minute</i></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 30 Minute</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Leftover bread</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Parsley</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Red pepper flakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Garlic powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt and Pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Cut bread in cubes. Cut off the crusts if using regular sandwich bread</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. In a large bowl, mix olive oil, spices and herbs</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Toss in bread cubes and coat them well</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://3.bp.blogspot.com/-tLhIAspZY54/UvG5eGuvtHI/AAAAAAAAHK8/y9Fznjbh3uo/s1600/20140204_191535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tLhIAspZY54/UvG5eGuvtHI/AAAAAAAAHK8/y9Fznjbh3uo/s1600/20140204_191535.jpg" height="241" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">4. Arrange cubes in a baking sheet in single layer and toast at 300 F for 10-15 minute or until they become light brown and crispy</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">5. Store in air tight container once cool down</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-78440457892612731652014-01-29T15:34:00.004-05:002014-01-29T15:34:58.434-05:00Naan<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">This was my long time due project and finally I could attempt it last weekend. We prefer variety food over the weekend that's filling (and no leftovers please!) so usually I end up making North Indian/Punjabi style curries. This itself is a bit lengthy process as compared to normal vegetables. And I am always running behind schedule during weekend so we finish the meal with store bought frozen Naan/Paratha. No matter how convenient they are, they cannot be compared against fresh ones. This last weekend we were forced to stay home due to extreme cold weather. Hence I had ample of time to finally check off this item from my to-do list.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Usually Naan is cooked in tandoor (clay oven) which is kind of impossible to do at home. So either conventional oven or gas stove is used. The beauty of it is that you just change spices/herbs and you have completely new variety. Usually only plain flour is used to make Naan. But I combined both plain and whole wheat flours. Not only it's healthy but also it prevents Naan from becoming hard and chewy after it gets cold.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://1.bp.blogspot.com/-k8eAxSX6qWw/UullXv0vJ1I/AAAAAAAAHKY/KDDcqdKLNEg/s1600/Naan+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-k8eAxSX6qWw/UullXv0vJ1I/AAAAAAAAHKY/KDDcqdKLNEg/s1600/Naan+4.jpg" height="220" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Makes 8 pcs</i></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 10 Minute + 4 hours of fermentation time</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 30 Minute</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whole wheat flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 oz packet of dry yeast</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp kalonji</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp red pepper flakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Mix yeast, salt and sugar in lukewarm water and keep it aside for 10 minute till it becomes frothy</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Combine and sieve both flours</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Add kalonji and red pepper flakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">4. Knead a soft dough and cover it with plastic wrap</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-1OGKl4uFn9s/UullV9ZRrZI/AAAAAAAAHKI/tGuCT-Ng4lQ/s1600/Naan+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1OGKl4uFn9s/UullV9ZRrZI/AAAAAAAAHKI/tGuCT-Ng4lQ/s1600/Naan+1.jpg" height="199" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. After 2 hours, it would be almost double in size. Knead it with little oil and keep it covered.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">6. Wait for 2 more hours and dough doubles in size; now it's ready</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://3.bp.blogspot.com/-hrtA6V7--a0/UullUvmDchI/AAAAAAAAHKE/4tdsVYZQ6Ns/s1600/Naan+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hrtA6V7--a0/UullUvmDchI/AAAAAAAAHKE/4tdsVYZQ6Ns/s1600/Naan+2.jpg" height="226" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Divide it into 8 equal parts and roll it in thin sheet. Use dusting flour as if needed</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">8. Cook it on both sides on griddle (and not directly on flame like chapatti/roti)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-DGd6Ptz_xFs/UullUoqYlqI/AAAAAAAAHKA/f-TGlOYlYWE/s1600/Naan+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DGd6Ptz_xFs/UullUoqYlqI/AAAAAAAAHKA/f-TGlOYlYWE/s1600/Naan+3.jpg" height="305" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">9. Apply butter and serve hot. You can make them couple of hours in advance, but do not put butter. When ready to serve, warm up in toaster/conventional oven and then apply butter</span><br />
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<a href="http://4.bp.blogspot.com/-10AQ8SekoQk/UullX8hDgPI/AAAAAAAAHKc/tAJjBLQblro/s1600/Naan+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-10AQ8SekoQk/UullX8hDgPI/AAAAAAAAHKc/tAJjBLQblro/s1600/Naan+5.jpg" height="269" width="320" /></a></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com2tag:blogger.com,1999:blog-5080107602149738856.post-41721923293620346352014-01-27T22:27:00.000-05:002014-01-27T22:27:55.099-05:00Pizza Crostini<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">The winter being so brutal this year; it feels good to just step out for grocery after few days of confinement at home. The other day we were enjoying such 'Family Outing' at nearby supermarket and I was browsing their bakery section. And I could not stop myself from buying fresh loaf of Italian Bread coming right out of the oven. I was not sure then what to make out of it but I knew I would be experimenting with it for Friday dinner.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">These little bites are topped with pizza style toppings, pesto sauce and cheese. Though they are perfect as an appetizer, we could use them as meal as well. I use lot of veggies and omitted cheese for healthier version :).</span></div>
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<a href="http://1.bp.blogspot.com/-48CDixrTaiI/UubDdNGN_iI/AAAAAAAAHJU/kKTC_1mcelM/s1600/Pizza+Crostini+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-48CDixrTaiI/UubDdNGN_iI/AAAAAAAAHJU/kKTC_1mcelM/s1600/Pizza+Crostini+3.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Make 16 slices</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 20 Minute (Provided Pizza Sauce is ready)</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 20 Minute</span></i></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Loaf of Italian Bread or Baguette</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 small onion, finely diced</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 cup of veggies, finely diced (I used mixed peppers, corn and zucchini)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp garlic, minced</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Italian seasoning</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 tbsp pizza sauce</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp basil pesto</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">10-12 pc olives</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup mozzarella cheese (Optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Butter </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat olive oil and add garlic and onion</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Once onions turn translucent, add veggies</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Add salt, pepper and Italian seasoning and cook them uncovered on medium-high flame till veggies become charred</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">4. Turn off the heat and add pizza sauce and olive rings</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="http://3.bp.blogspot.com/-7jFnf689qOU/UubDdcPevAI/AAAAAAAAHJc/Brq_r5ntqJg/s1600/Pizza+Crostini+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7jFnf689qOU/UubDdcPevAI/AAAAAAAAHJc/Brq_r5ntqJg/s1600/Pizza+Crostini+1.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Slice the loaf, apply butter on both sides and cook it on grill</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Top each slice with pesto, veggie stuffing and cheese</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-22057859618397581382014-01-22T23:29:00.001-05:002014-01-22T23:29:48.631-05:00Peda (Penda)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">These Khoya Sweet Balls are apt for any occasion, be it for Prasad or to celebrate birth of a baby or exam result. There are many occasions and even more varieties of Peda. Though Peda were originated in Northern India, Gujarat is considered a hub for this sweet treat. Cities like Rajkot and Bhavnagar offer their own style of Peda for decades. Technically they are simple to made as they use Khoya/Mava as main ingredient; but it is all about patience and quality of Khoya.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here, we do not have many places offering Peda. So I thought of experimenting at home. I knew that ricotta cheese eventually gets converted into Khoya but it would not offer right degree of consistency. So, I added dry milk/milk powder. After going through trial and error couple of times, now I think I have got the grip :). Of course they are not as good as we get in India, but certainly very close and worth an effort.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Makes 16-18 pc</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 5 minute</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 1 Hr</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup ricotta cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup milk powder (I prefer Nestle)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cardamom powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp pistachio, coarsely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Almonds for garnishing</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a thick bottom pan, heat ghee and add cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Cook it on low flame till moisture evaporates and cheese stops sticking to pan (It took me about 20-25 minute)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Now add sugar and milk powder. Cook it for another 20-25 minute, stirring continuously. Try rolling the mixture into a ball. Another sign is to taste it. Raw taste of milk powder should not be there</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add pistachio and cardamom powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Once it cools down completely, roll into a ball and flatten in your palm. Garnish with almonds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. You can refrigerate them and they stay good for at least couple of weeks</span></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-6076702456480149772013-05-09T14:55:00.002-04:002013-05-09T14:56:11.550-04:00Ricotta Cherry Parfait<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Summer is just around the corner. And who does not like light, quick and easy dessert? I have prepared "Must Have Items in Summer" list. If you have them in your pantry, there are quite a few ideas of quick fix desserts. This list includes Ricotta Cheese, Condensed Milk, Cocoa Powder, Graham Crackers, Chocolate Chips, Whipped Cream, Canned/Frozen Cherries/Berries and Confectioner's Sugar. The other night I was looking at my pantry and freeze and came up with this idea; why not to create layers of ricotta cheese and fruits and then add crackers and nuts to have crunchiness? I did not have Sundae Glasses so instead I used regular bowl. If you have this slick and sexy glass, you can taste all the ingredients in every bite.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, I prepared small sample first and both of us loved it. I was not sure what to name it then. So I started looking online and found out that it was type of an American Dessert where cream/nuts/fruits/yogurt were layered and served cold. It's called parfait which is derived from French Cuisine. So here is my very own version of Ricotta Cherry Parfait.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Serves 2</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 10 Minute</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: NIL</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Refrigeration Time: 1 to 2 Hr</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp ricotta cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp Greek yogurt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp confectioner's sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">15-20 pc canned cherries along with juice (Alternatively, fruit jam can also be used)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 pc graham crackers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10-12 pc almonds, slivered</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Toast almonds at 300 F for about 5-7 minute, keep them aside</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Mix cheese, yogurt and sugar, whisk thoroughly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Roughly chop graham crackers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. In a glass, create layers of cheese mixture, cherry and crackers. Top it with almonds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Serve chilled</span></div>
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<a href="http://1.bp.blogspot.com/-RaxAgy_o1sg/UYvwgD9VhMI/AAAAAAAAGVo/0Bu_ZniAzyU/s1600/Ricotta+Cherry+Parfait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RaxAgy_o1sg/UYvwgD9VhMI/AAAAAAAAGVo/0Bu_ZniAzyU/s320/Ricotta+Cherry+Parfait.jpg" width="303" /></a></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-74833226110049997762013-04-14T22:26:00.000-04:002013-04-14T22:26:39.286-04:00Shrikhand<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I have always loved this time of the year. During school days, either exams just got over or about to </span><span style="font-family: 'Trebuchet MS', sans-serif;">get over. So plans would be made with friends for vacation hangout. By this time, parents also would have finalized summer trip. After coming to US, this time offers the most pleasant climate of the year. Finally we bid adieu to heavy winter jackets. Warm crisp air entices to indulge into outdoor activities. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">But prime reason to feel so special about this time is the most important duo in my life celebrate their special days. My dad's birthday and parents' anniversary are just a day apart. So one day mom would make special feast and other day we would dine out. Mom mostly has made Shrikhand on this day as long as I remember. I am talking about the time where Shrikhnad would be bought occasionally only for special days. So making it home was definitely like going an extra mile. Mom would load it with dry fruits and it would be savored for next few days. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I am not a big fan of Shrikhand, but K loves it so I thought at least I should start making it for him. And time could not be better. Considering first time venture I used Greek Yogurt. It is thick and creamy so no need to strain it. K was a bit skeptical in the beginning but after tasting it, he compared it with Amul Shrikhand of India :).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Happy Birthday Dad and Happy Anniversary to the most Wonderful Parents!</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Serves 4</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 10 Minute + Chilling time</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: Nil</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cup Greek Yogurt</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Confectioner's sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cardamom powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12-15 strands of saffron</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 tsp warm milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp pistachio, roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Mix saffron in warm milk and keep it aside</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Mix yogurt and sugar, whisk thoroughly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add cardamom, saffron and pistachio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Chill it for at least couple of hours before serving</span><br />
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-44751302907753129312013-04-13T15:31:00.003-04:002013-04-13T15:31:47.407-04:00Veggie Stew with Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Being a stay-home mom, I face different dilemma on Sunday evenings. After spending Saturday and most of the Sunday on cooking, cleaning, grocery, outing and entertaining guests, I want my weekend to end in a healthy and tasty way. But neither I want to go out nor use leftovers or frozen food. And cooking a complete menu is entirely out of question. So I always look for simple options like Bhel, Fada Khichdi etc. These dishes are filling and serve as a complete meal i.e they have got veggies, protein and carbs. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">On a cold and dreary Sunday evening, this steaming hot stew is to die for. Whenever we hear about Stew, we think about beef in background of vegetables. But as I do not eat beef, I do not want to be left out. So I have created my own version of stew where I have used tomato and broccoli puree in background. Have it all by itself or pair it with your favorite bread, this cheesy-chunky stew is definitely a great addition to your list. When I am in a mood of extensive cooking, I make this stew with Dhebra/Thepla or Paratha.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Serves 4</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 30 Minute + soaking time</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 45 Minute</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup veggies of your choice, finely diced (I used onion, zucchini, green and orange Peppers, carrot, corn, scallion)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rajma/ beans</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup small pasta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 medium tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 florets of broccoli</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 cloves of garlic, minced</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup shredded cheddar cheese</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Parsley and fresh cream for garnishing (optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Soak rajma for 6-8 hours and pressure cook them</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Pressure cook/ boil tomato and broccoli. Pulse them into puree (You can strain them if you want)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Heat oil in a pan, add garlic and saute it for 2-3 minute</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">4. Add veggies, add salt and cook them covered stirring occasionally</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hoIYPVW6B5Q/UWmwqciBH_I/AAAAAAAAGRA/bx9JBXT4rBM/s1600/20130327_180419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hoIYPVW6B5Q/UWmwqciBH_I/AAAAAAAAGRA/bx9JBXT4rBM/s320/20130327_180419.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">5. When they are half cooked, add tomato puree, beans and pasta. Add water as required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nqhbbXYnpOg/UWmwqM2sebI/AAAAAAAAGQ4/TxFXlITfkq8/s1600/20130327_180558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-nqhbbXYnpOg/UWmwqM2sebI/AAAAAAAAGQ4/TxFXlITfkq8/s320/20130327_180558.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">6. Cook it uncovered till pasta are tender</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">7. Add butter and turn off the heat</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">8. Add cream, cheese and garnish with parsley</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5IAmj5EO3-o/UWmwrEgveqI/AAAAAAAAGRM/reaknUYR8Jw/s1600/20130327_191930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5IAmj5EO3-o/UWmwrEgveqI/AAAAAAAAGRM/reaknUYR8Jw/s320/20130327_191930.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HYGb4wpLmkY/UWmwqdwN1HI/AAAAAAAAGRE/WtRBmZgtiA0/s1600/20130327_191917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-HYGb4wpLmkY/UWmwqdwN1HI/AAAAAAAAGRE/WtRBmZgtiA0/s320/20130327_191917.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-28676161674508047912013-03-21T11:41:00.000-04:002013-03-21T18:01:27.479-04:00Eggless Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Back to baking after a long break. I know just a handful of cake recipes. And I am not very confident either. But this time I was very firm to make this cake. Two important people in my life - my brother and husband's birthdates are just two days apart. So it is kind of a tradition to celebrate it on the day in between. Both of them are avid lover of cakes and desserts, so what could be better option?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This happened to be our favorite cake back in India. Even after coming here we go to Indian Bakery quite often to have it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hAB-0qZ0CUU/UUspc-qrSbI/AAAAAAAAGEo/MAUjRHFxKbU/s1600/new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://2.bp.blogspot.com/-hAB-0qZ0CUU/UUspc-qrSbI/AAAAAAAAGEo/MAUjRHFxKbU/s320/new.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<i style="font-family: 'Trebuchet MS', sans-serif;">Makes 9" cake</i><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparation Time: 20 Minute</i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cooking Time: 45 Minute</i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Decoration/Cooling Time: 1-2 Hr</i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 and 3/4 cup all purpose flour</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp cocoa powder</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking powder</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 stick unsalted butter, at room temperature</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 can of sweetened condensed milk</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">250 ml coke/pepsi</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup semi sweet chocolate chips (optional)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">For Filling/Decoration</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1.5 to 2 cup cool whip</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup semi sweet chocolate shavings</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cherries</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup sugar</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">M & Ms (Optional)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Procedure</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Mix flour, baking powder, baking soda and cocoa powder and sieve them</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Whisk condensed milk and butter together until soft and fluffy and then add vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Now gradually add coke and dry ingredients to wet ingredients and whisk thoroughly</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Pour mixture in a greased baking pan and bake at 350 F until toothpick comes out clean, about 30 to 40 minute</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-p1XDbVLFCSY/UUspcWT27qI/AAAAAAAAGE0/YhOipXbU6wA/s1600/20130303_193626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/-p1XDbVLFCSY/UUspcWT27qI/AAAAAAAAGE0/YhOipXbU6wA/s320/20130303_193626.jpg" width="320" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Decoration</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat 3/4 cup water in a pan and add sugar into it. Stir it till sugar gets dissolved. Turn off the heat when it starts getting thickened </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Once cake cools down completely, cut it from middle and divide it into two parts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Moisturize both parts from inside with sugar syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Apply of cool whip, 1/2 cup cherries and spread 1/2 cup of chocolate shavings. Again spread cool whip and place other half of the layer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Apply sugar syrup on top and cover both top and sides with remaining cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Decorate with remaining cherries, chocolate shavings and M&Ms</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rooU-FHKmG0/UUspchyjz6I/AAAAAAAAGEs/AxgTyb91DqU/s1600/Blackforest+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-rooU-FHKmG0/UUspchyjz6I/AAAAAAAAGEs/AxgTyb91DqU/s320/Blackforest+cake.jpg" width="240" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://1.bp.blogspot.com/-cXGkxauMsfw/UUspctblatI/AAAAAAAAGEw/wFS3YtcHw4o/s1600/20130303_225950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/-cXGkxauMsfw/UUspctblatI/AAAAAAAAGEw/wFS3YtcHw4o/s320/20130303_225950.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com0tag:blogger.com,1999:blog-5080107602149738856.post-59644778639289201332013-03-06T16:57:00.000-05:002013-03-10T09:25:30.682-04:00Palak Paneer Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">When you grow up in a food-loving family it so happens that
some of the dishes become more than just the food. They are like family’s signature
dishes. And then when you start your own family, you also try to continue the
same legacy. Though both K and I share the same passion for food, we always do
not see eye to eye. But when it comes down to ‘Family-Favorite’ Dishes, we are
on the same page. We both would die for this sandwich anytime. No matter how full we
are, we would not be able to resist a bite of this delicacy. It is executed
with same taste and consistency and consumed with same passion, ALWAYS.</span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Knowing my love for sandwich, my mom shared this recipe
after I moved to US. Initially I was bit hesitant to try as I was not sure
about the taste of raw spinach in a sandwich. But still it was worth giving a
try as mom had successfully tried it and she does not top the list of
adventurous cooks :). I made a few changes as per my taste. And being simple, healthy and yummylicious at the same time makes it even more special.</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i justify="" text-align:=""><span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></i></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i justify="" text-align:="">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Makes 8 Sandwiches</i></span></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: white;">Preparation Time: 30 Minute</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: white;">Cooking Time: 30 Minute</i></span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">16 slices of bread (Whole wheat is healthy, but white tastes better :) )</span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">5 cup spinach, chopped</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">1 cup paneer, crumbled</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">1/4 cup shredded cheddar cheese (I prefer Amul)</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">2 tbsp green pepper, finely chopped</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">1 tsp green chili, finely chopped</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Lemon juice</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">To prepare/serve sandwich,</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Butter</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Coriander chutney/ketchcup</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Procedure</span></b><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">1. Mix spinach, pepper, chili, paneer and cheese in a large bowl</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">2. Add salt, pepper and lemon juice when ready to make sandwich </span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">3. <span style="color: #333333; line-height: 19px;">Now take a slice of bread, spread butter, put the filling and cover with another slice</span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: Trebuchet MS, sans-serif;">4. Serve hot with ketchup/chutney</span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-o52Q3i_0hoQ/UTEXP3qzEnI/AAAAAAAAF6s/BucIqHAxXCw/s1600/Palak+Paneer+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/-o52Q3i_0hoQ/UTEXP3qzEnI/AAAAAAAAF6s/BucIqHAxXCw/s320/Palak+Paneer+Sandwich.jpg" width="320" /></a></div>
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</div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com2tag:blogger.com,1999:blog-5080107602149738856.post-29145215581417245202013-02-27T15:23:00.000-05:002013-02-27T15:23:41.754-05:00Moong Dal Chilla<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Craving for something spicy and delicious yet healthy dish? Be it a cold afternoon or rainy evening, these spiced lentil crisps are always welcome. The beauty of this dish is that it is a perfect option for breakfast, brunch or even dinner. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">The other day I was craving for something spicy fried stuff, something equivalent to Pakoda. But these days, I say big NO to fried stuff and hence had hard time finding a dish to settle for. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Then suddenly I remember this dish, my mom makes this often especially during summer when there are limited varieties of vegetables. She uses combination of green moong dal and rice. I had forgotten the exact proportion and instead of calling her, i searched online. I found several recipes online but none of them use rice. So I came up with my own combination and it came out just perfect. </span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Makes 16-18 Chillas</i></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Preparation Time: 20 Minute + Soaking Time</i></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Cooking Time: 40 Minute</i></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cup yellow moong dal</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup udad dal</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup rice</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp green chili paste</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ginger paste</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">2-3 cloves of garlic, minced</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp cumin seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp turmeric powder</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp red chili powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp kasoori methi</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup yogurt</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp soda</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Veggies of your choice, I used onion and corn</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Oil to make Chillas</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Procedure</b></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Soak both dals (together) and rice (separately) for 4-6 hours</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Grind dal and rice with little water to make thick pouring mixture</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Add salt, turmeric powder, red chili powder, garlic, chili-ginger paste, kasoori methi and cumin seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">4. When ready to make, add soda, yogurt, coriander leaves and veggies. Batter without these ingredients can be preserved in freezer for at least couple of weeks</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Make Chillas on a hot griddle with little oil, cook them on both sides until crispy and brown</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Serve hot with green chutney/ketchup</span></div>
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Tejalhttp://www.blogger.com/profile/14109451114063704076noreply@blogger.com2