tag:blogger.com,1999:blog-86418825684186188342024-03-14T15:48:03.846+01:00Tried n 'Tasted'Unknownnoreply@blogger.comBlogger57125tag:blogger.com,1999:blog-8641882568418618834.post-73913177995564805482018-08-31T14:53:00.000+02:002018-08-31T14:53:17.905+02:00Bolibompa themed party/Green and gold theme<div dir="ltr" style="text-align: left;" trbidi="on">
Recently I organized a birthday party for my son who turned two. The theme was based on a Swedish character Bolibompa (dinosaur) but strangely enough the party supplies for this theme aren't available in market!<br />
So I decided to use green and gold/yellow to make it look bit themed. Decorations like pompoms, banner, golden circles and accordian fans are from Amazon.com and cake is home baked.<br />
<a href="http://tanu-triedntasted.blogspot.com/2011/06/eggless-moist-and-spongy-pineapple-cake.html">Pineapple cake</a> is eggless and flavored with vanilla and pineapple. For filling between the layers, I have used whipped cream and pineapple cake filling. Frosting is done with buttercream and whipped cream icing, decorated with fondant balls and topped with edible print of a lovely drawing made by my daughter.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-89504531750433123172015-06-28T03:13:00.035+02:002023-03-01T15:34:05.126+01:00Fluffy Veggie-Filled Piglet Rolls: A Cute and Delicious Snack<div dir="ltr" style="text-align: left;" trbidi="on"><div><span style="background-color: #444654; color: #444444;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px 0px 1.25em; white-space: pre-wrap;"><span style="font-family: inherit;">While searching for quick snack recipes, I stumbled upon these adorable piglet dinner rolls on the blog Flavor Corner. I was in search of a recipe that was not too oily (so it could be baked), easy to make, and still looked cute.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 1.25em 0px; white-space: pre-wrap;"><span style="font-family: inherit;">I followed the recipe with slight adjustments to the measurements according to my taste, and the results were fantastic! I always feel inspired when my experiments turn out successful.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 1.25em 0px; white-space: pre-wrap;"><span style="font-family: inherit;">What I love most about this recipe is the numerous ways you can stuff the bread, such as with spicy Indian filling, feta cheese and spinach, or cheese and veggies. The bread is as soft as Indian pav, slightly sweet and fluffy, and the spicy potato filling gives it the taste of a samosa. What more could you want when you get the taste of samosas but without the deep-frying?</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="font-family: inherit;">And if you make them with a 5-year-old, the excitement factor increases, of course! </span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="font-family: inherit;">These measurements will yield around 15 medium-sized rolls.</span></p></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-_s-HA2JFkjaGblydV70iILkPTl7bn3RH23RkLyzKm5c5VyIuF3KoeSDMbJGpQWvIc3c4wUyXdExmw9MxtgsIruOUB_6jVKfVE7nw9zZbLntaTRXGuYbBfU2mRfoLIKISeQ9xonPyyE6/s1600/IMG_6390.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-_s-HA2JFkjaGblydV70iILkPTl7bn3RH23RkLyzKm5c5VyIuF3KoeSDMbJGpQWvIc3c4wUyXdExmw9MxtgsIruOUB_6jVKfVE7nw9zZbLntaTRXGuYbBfU2mRfoLIKISeQ9xonPyyE6/s640/IMG_6390.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aint I cute!</td></tr>
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<u><span><div dir="ltr" style="text-align: left;" trbidi="on"><u><span style="color: #444444; font-family: inherit;"><br /></span></u></div></span></u><h3 style="text-align: left;"><u><span style="color: #444444; font-family: inherit;">Ingredients:</span></u></h3>
<h4 style="border: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.625em; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline; zoom: 1;"><strong style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; zoom: 1;"><span style="color: #444444; font-family: inherit;">For dinner rolls dough:</span></strong></h4>
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</span><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">250 ml milk</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">50 gms sugar</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">60 ml vegetable oil</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1 tsp active dry yeast</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">375 gms all-purpose flour (maida)</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">50 gms all-purpose flour (maida) for later use</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/4 tsp baking powder</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/4 tsp baking soda</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1 ½ tsp salt</span></span></li><li><span style="font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">Cloves or Black Peppercorns to make eyes</span></span></li></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul>
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<strong style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; zoom: 1;"><span style="color: #444444; font-family: inherit;">For filling:</span></strong></div>
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</span><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/2 cup onions, finely chopped</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/4 cup carrots, diced</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/4 cup green peas (frozen)</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">4 medium-sized potatoes, boiled and mashed</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/4 cup bell pepper, chopped</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">2 green chillies, chopped (optional)</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/2 tsp cumin seeds (Jeera)</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/2 tsp turmeric powder (Haldi)</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/2 tsp red chilli powder (optional)</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1 tsp Chaat Masala</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">1/2 tsp Garam Masala</span></span></li><li><span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">Salt to taste</span></span></li></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul>
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<span style="color: #444444; font-family: inherit;"><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; zoom: 1;"><span><u>Method:</u></span></span><br />
<span><span style="font-style: inherit; font-weight: inherit;"><br /></span>
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<span style="color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit;">Mix sugar, milk and oil in a pan and heat it just before its about to start to boil. Switch Off the heat and let it cool down.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /><span style="font-style: inherit; font-weight: inherit;">Once lukewarm, add the yeast and let it sit for a minute.</span></span></div>
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<span style="color: #444444; font-family: inherit;">Now add 375 gms flour to this mixture and let it rise for an hour or so. This dough will be sticky and wet but that is how it shoukd be, just keep it in a warm lace so that it helps it to doubled the size.</span></div>
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<span style="color: #444444; font-family: inherit;"><span><br />For filling, Heat oil in a pan. Add cumin seeda, and let it splutter. Stir in chilies, Onion, pepper, carrot and peas and saute until it is almost cooked (you can cover with lid to steam it).</span><br />
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<span style="font-style: inherit; font-weight: inherit;">Now add the mashed potatoes and season with red chilli powder, chaat masala, garam masala, and cumin powder. Stir and cook for 5 minutes. Once done let it cool.</span></span></div>
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<span style="color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit;">Back to dough, sprinkle the remaining 50 gms flour + baking soda, baking powder and salt to this dough and make firm and very soft dough. You can vary the quantity of flour to make the dough bit firm.</span></div>
<div>
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div>
<span style="color: #444444; font-family: inherit;">Make lemon size balls out of this dough and set aside covered by lid to rise for 15- 20 mins. One of the balls will be used to make tails, nose and ears of piglets.</span></div>
<div>
<span style="color: #444444; font-family: inherit;">Now to start with stuffing the balls, roll one of the dough ball into a circle of diameter of around 10 cms; Make the edges of the circle slightly thinner than the center. Place a tbsp of stuffing at the center of the circle.</span></div>
<div>
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div>
<span style="color: #444444; font-family: inherit;">Gather the edges of circle to make a pouch of this dough with filling intact inside. Press it to make it uniform and oblonged shape.</span></div>
<div>
<span style="color: #444444; font-family: inherit;"><span><br /></span>
<span style="font-style: inherit; font-weight: inherit;">Place on a baking tray, Repeat the process for the remaining dough balls.</span></span></div>
<div>
<span style="color: #444444; font-family: inherit;"><span><br /><span style="font-style: inherit; font-weight: inherit;">Cover the dough balls with a damp towel or a lid and let it rise in a warm place for 20-30 minutes until slightly puffy.</span></span><br />
<span style="font-style: inherit; font-weight: inherit;">Preheat the oven to 220 degrees celsius.</span></span></div>
<div>
<span style="color: #444444; font-family: inherit;"><span>Now just before putting these rolls in oven, we'll make ears, nose and tail with pea sized pieces of dough and stick to the 'body' with the help of tip of water.</span><br />
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<span style="color: #444444; font-family: inherit;"><br /><span style="font-style: inherit; font-weight: inherit;">Stick two toothpicks into oval piece to make the nostrils. Leave the toothpicks in the dough while baking so that the holes do not seal up in oven. Prick two holes in place of eyes with help of toothpick and then insert the cloves. </span></span></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 27.8438px;"><br /></span></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 27.8438px;">Place in oven and bake for 15-18 minutes, until golden brown. Let it cool then carefully remove the toothpicks and serve.</span></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 27.8438px;"><br /></span></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 27.8438px;">This is a great snack favorite among kids and can be served at kids' events.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-37963039967271812442014-08-24T14:03:00.002+02:002023-03-01T15:42:32.270+01:00Quick and Easy Indian Semolina Pancakes- mini Uttapams<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 0px 0px 1.25em; text-align: start; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">Have you ever considered that the traditional dish you grew up eating may have been invented or claimed by another part of the world? This happens more often than we realize. When we travel to new places, we encounter new traditions, new people, and new food that may look similar to our own cuisine but with minor differences or just a different name.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; text-align: start; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">Pancakes are a perfect example of this phenomenon, as almost every country has this dish on their breakfast menu in both sweet and savory varieties. In India, we have similar recipes for pancakes, but mostly without eggs. In fact, pancakes vary from region to region, from North to South.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; text-align: start; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">In North India, all variations of pancakes are known as "Cheela" and can be either sweet or savory. In the South, they become "Uttapam," "Dosa" (more like a crepe), and possibly many other names that even I am unaware of!</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px 0px; text-align: start; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">The recipe I am sharing today is originally for Uttapam, but I have made it in mini sizes for more crispiness with less surface area. Enjoy!</span></p></div>
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<span style="color: #444444; font-family: inherit;"><br /></span><h3 style="text-align: left;"><span style="color: #444444; font-family: inherit;">
Ingredients:</span></h3><h4 style="text-align: left;"><span style="color: #444444; font-family: inherit; font-weight: normal;"><br /></span><div style="text-align: left;"><span style="color: #444444;"><span style="font-weight: normal;">Makes two portions</span><br /><span style="font-weight: normal;">Time to prepare: 10 minutes</span></span></div><div style="text-align: left;"><span style="font-family: inherit; font-weight: normal;"><span style="color: #444444;">Time to cook: max 10 minutes</span></span></div></h4><span style="color: #444444; font-family: inherit;">
200 gms or 1 cup semolina or suji or mannagryn<br />
1/2 cup yogurt<br />
1 + 1 Tbs. Oil<br />
1 cup finely chopped bell peppers, tomatoes, cabbage, cauliflower or any vegetable you want to add in it!<br />
Salt to taste<br />
1 tsp. Mustard seeds<br />
1/4 tsp.<a href="https://www.google.co.in/search?q=indian+curry+leaves&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=vtL5U4KgLYbMyAP_lYCoBQ&ved=0CCcQsAQ&biw=1600&bih=799#q=turmeric+gurkmeja&tbm=isch"> turmeric powder </a>or gurkmeja (optional but good to use as it is natural anti-inflammatory herb)<br />
1/4 tsp. baking soda or Fruit salt<br />
1/4 tsp. citric acid/lemon juice/ nimbu ke phool<br />
few<a href="https://www.google.co.in/search?q=indian+curry+leaves&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=vtL5U4KgLYbMyAP_lYCoBQ&ved=0CCcQsAQ&biw=1600&bih=799"> Indian curry leave</a>s (fresh or dried)<br />
Green chilies as per your taste<br />
<br /></span><h3 style="text-align: left;"><span style="color: #444444; font-family: inherit;">
Method:</span></h3><span style="color: #444444; font-family: inherit;">
<br />
In a big bowl, add semolina, salt, 1 tbs. oil, citric acid, turmeric, yogurt and mix well with water to get a lump free thick batter.<br />
Keep it aside for 15 to 20 minutes for better results.<br />
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In a small pan, heat the oil on medium heat and add mustard seeds, curry leaves until it starts to splutter.(This small step is called <b>Tadka </b>in hindi )<br />
Now add this Tadka, the vegetables, chilies and soda in this batter and mix it softly without mashing the vegetables.<br />
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In a wide non stick pan, put little oil and spread a spoonful of batter to make almost 2 inches wide and 1/2 cm thick pancake. Repeat this for more pancakes in same pan to cook together.<br />
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Cover it with lid for 5 mins and let it cook on medium heat.<br />
Keep checking it in between and wait until it doesn't look like raw batter anymore.<br />
Now flip them upside down to get cooked on other side too.<br />
Brush a little oil on each of them to make it more crispy and flip it again. Cook for another 1 minute without covering the lid. Approximately each batch takes around 5-7 minutes or so in total to be ready.<br />
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Once you get the desired color and texture, take it out of pan and serve hot with Indian coriander chutney or even Tomato ketchup.<br /></span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-57286748072708663042014-03-30T22:25:00.003+02:002014-07-15T22:21:40.098+02:00Blueberry/Raspberry pie with crumbled topping<div dir="ltr" style="text-align: left;" trbidi="on">
This is the first time I tried pie from scratch and believe me, pies are quite easy to do as compared to cakes. ( I still remember my flop shows of initial trials at cake baking).<br />
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Follow simple instructions to create flaky, buttery pie crust at home.<br />
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Pie crust can be tricky if not one is not considering some points which are quite important to keep in mind. I will make sure to add those points in note so that when you try for first time it won't be a flop show.:)<br />
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<u>For Pie crust:</u><br />
<br />
<u>Ingredients:</u><br />
2 cups all-purpose flour<br />
2 Tbs. sugar<br />
1/4 tsp. salt<br />
10 Tbs. (150 gms) cold unsalted butter, cut into 1/4-inch cubes<br />
3 Tbs. approx. very cold water<br />
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<u>Method:</u><br />
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To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a fork, cut the butter into the flour mixture until the texture becomes coarse, with butter pieces no larger than small peas. Add the water gradually while mixing just until the dough pulls together.<br />
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Transfer the dough to a kitchen counter, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)<br />
But still if you think that butter is melting or getting too soft then don't hesitate to put it in refrigerator for some time like 5 minutes.<br />
Then lightly flour the counter, then flatten the disk with a rolling pin.<br />
Lightly dust the top of the dough then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 11-inch single-crust pie.<br />
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Place a rack in the lower third of an oven and preheat to 204°Celsius.<br />
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Take the refrigerated rolled dough out and transfer to a 11-inch pie dish and pork it with fork few times to avoid blistering. Many people line the chilled pie crust with a piece of heavy-duty aluminum foil and Fill with dried beans, uncooked rice or pie weights. But since I didn't have any of these at home so I'd covered the whole pie crust with some bread loafs (which later can be used as croutons for soup). Remove these bread loafs after 10 mins.<br />
Bake for 10 more minutes until the crust dries out.<br />
Reduce the heat to 176°C.<br />
Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack to cool down.<br />
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<u>Filling:</u><br />
<div>
Here I have used fresh blueberry and raspberry to make the juicy and tangy pie filling.</div>
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Ingredients:</div>
<div>
<div>
3/4 cup plus 5 Tbs. all-purpose flour</div>
<div>
1 cup granulated sugar</div>
<div>
2 tsp. ground cinnamon</div>
<div>
1/8 tsp. salt</div>
<div>
8 Tbs. cold unsalted butter, cut into 3/4-</div>
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inch pieces</div>
<div>
3 cups of blueberries and raspberries<br />
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In a large bowl, stir together the 3/4 cup flour, 2/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.</div>
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In another large bowl, combine the berries, the remaining 1/3 cup sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the berries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.<br />
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Sprinkle the topping evenly over the berry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature or serve warm with rich vanilla ice cream. And if by chance some are still left then you can refrigerate for 2-3 days. :)<br />
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Notes:</div>
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I have mentioned many times to keep dough cold its because the more butter is stiff and cold before baking more the crust will be flaky.<br />
Warm water and butter will lend to hard, crunchy crust instead of a nice tender flaky crust.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-61459676447415247742014-03-16T23:27:00.004+01:002014-07-15T23:27:55.741+02:00Boondi Laddu / Sweet balls of bengal gram flour<div dir="ltr" style="text-align: left;" trbidi="on">
On this Holi, somehow I totally forgot to plan for the festival and had almost nothing at home to make something special. After making a rigorous search into my inventory, all I could see were basic stuffs like Besan, Ghee & sugar.<br />
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So thought of making something which I never tried (challenging myself is the only way to push me in kitchen happily :D) and that's how the idea of making Boondi Laddu came to my mind.</div>
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On Holi usually people will make Gujiyas but boondi laddus are something which can be associated by any festival or religious prayers especially laddus at Thirupathi Balaji's. Infact they also reminds me of the Republic day and Independence day celebrations at school when we used to get four of them in a small box after singing the national anthem. </div>
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Though it can be made by following very simple recipe of Besan, sugar and ghee but adding few more things to it can make it tastier like Tirupathi's prasadam laddu.</div>
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Ingredients:</div>
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1 & 1/2 cup of Besan/ bengal gram dal flour<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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1/2 tsp of Baking powder<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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1/2 cup of milk</div>
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2 & 1/2 cup of Sugar<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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5 Elachi/ cardamom<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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3 cloves</div>
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few strands of Saffron</div>
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A small pinch of Edible camphor (optional)<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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A small pinch of Yellow food colour (optional)<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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a few of Sugar candy (mishri)<span class="Apple-tab-span" style="white-space: pre;"> </span> </div>
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a handful of sliced Pistachio </div>
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Ghee(clarified butter) for frying</div>
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Method:</div>
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Seive besan and add yellow color+ baking powder and whip in milk to make a uniform & fluffy paste.</div>
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The batter's consistency should not be too watery or too thick, it should be enough watery to pass through the holes and enough thick to drop like a drop in oil while frying. Keep aside for few minutes to be ready.</div>
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Meanwhile start making sugar syrup. Take a heavy bottomed vessel and add sugar and water to it.</div>
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We need to cook it until we get two thread consistency which can be checked by taking a drop of it in between thumb and tip of index finger. Mix cardamom , saffron, cloves and camphor- all powdered, and switch off the heat once done.</div>
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Heat ghee in a deep wide pan and use a big slotted spoon to make boond. You need two deep frying ladles one for making boondi and one for draining from ghee and one more to spoon the batter. </div>
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Now pour the besan batter on this slotted ladle using spoon, holding it high above the hot oil. Make sure if its too close, then boondi will not be round and will have tails.</div>
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Keep turning them continuously for even cooking and then drain them to a wide plate.</div>
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Now add pitachios, sugar candies to boondi and start rolling them gently in the sugar syrup.Make sure all boondi should be covered by sugar syrup. Lets wait for around 20 mins with lid ON to become warm enough to start making laddus.</div>
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You can use plastic cover on your hand if you want to make these laddus. Take a small portion of this mixture and press it in one hand squeezing out the extra syrup and ghee and then with second hand try to shape it in a round ball. Store them in any airtight container once they are cooled down.</div>
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Notes:</div>
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-The ghee for deep frying should be on medium heat throughout.</div>
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-Start shaping laddus as soon as they are warm enough to handle.</div>
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Hope you like this recipe and wish you a very colorful and Happy Holi !!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-8533791542335123442013-07-26T18:28:00.000+02:002014-07-15T23:28:38.694+02:00Carrot 'no-bake' Pie<div dir="ltr" style="text-align: left;" trbidi="on">
Indians love warm Carrot pudding or Gajar halwa specially in winters which is the best time to enjoy it. Some relish it with ice cream and some like to eat it plain and warm.<br />
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I had seen this recipe somewhere long back but tried recently. So thought of sharing with you because I feel that everyone look for some different ways of presentations whenever it comes to serve a traditional dessert.<br />
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For Carrot halwa:<br />
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<b>Ingredients:</b><br />
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1 kg grated carrots<br />
1 cup milk (just to make sure that it is not too dry to stick to the bottom)<br />
½ cup powdered sugar<br />
or<br />
1 tin sweetened condensed milk<br />
½ cup crushed nuts (cashew/almond/pistachio)<br />
1 tbsp clarified butter/ghee<br />
A few raisins<br />
1 tsp. cardamom powder<br />
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<b>Method: </b><br />
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Wash and grate carrots. Heat clarified butter/ghee in a heavy bottom vessel. Add grated carrots and sauté for a few minutes.<br />
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Add milk and keep cooking at slow flame till all the liquid is absorbed and the carrots look like a semi solid ball.<br />
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Add sugar, the pudding will become liquid again. Cook for 5-10 minutes till it all the liquid is dried off.<br />
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Take off the flame and add powder cardamom, nuts and raisins. Serve it as a dessert with a dollop of ice cream or just plain.<br />
This halwa can be made in pressure cooker too for quicker version which reduces the cooking time for carrot and made the whole process lot easier without much compromising with taste(but taste of traditionally made halwa will always be the best and supreme).<br />
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For the pie crusts you can use different bases like:<br />
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1. Cookie Crust;</div>
1 cup digestive biscuits<br />
1 tbsp. powder sugar<br />
4 tbsp. butter<br />
A few drops of mil<br />
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2. Cornflakes Crust<br />
1 cup crushed cornflakes/wheat flakes<br />
2 tbsp. butter<br />
1 tbsp. honey<br />
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3. Nutty Crust<br />
1 cup Almond meal flour<br />
10-12 juicy Dates<br />
A few drops of water<br />
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I have used digestive biscuits for this recipe.<br />
All the recipes above follow the same process. Just grind all the ingredients in a blender and make dough. Use more liquid if the dough is too dry to make pies.<br />
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Arrange paper cup liners in a muffin tray and fill each with half of the pie crust mix. Press the crumbles slightly to make a firm pie crust.<br />
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Top it with carrot pudding and press it with the back of a spoon. Garnish it with more crushed nuts if you desire and serve.<br />
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For best results let the guests guess what is the crust made up of! :-)<br />
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<b>Notes:</b><br />
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You could use khoya or mawa in place of condensed milk to make it into more exotic and rich treat but it is subject to availability.<br />
Fry the nuts and raisins in a little clarified butter/ghee, it gives a crunch and wonderful aroma to the nuts.<br />
You can replace bottle gourd, sweet potato and pumpkin with carrots to make the same pudding.<br />
These pies stay good for 5-6 days as there is no water in the recipe.<br />
Try the same dessert recipe with Apple pudding. Replace the grated carrots with apples.<br />
Cup measurements is same as US standard.<br />
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Like to experiment with biscuits?</div>
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Here you have one more to try out ;)</div>
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<a href="http://tanu-triedntasted.blogspot.se/2012/05/kexbiscuit-cup-cakes-no-eggs.html">Kex/biscuit cake</a>(<i>vegetarian,eggs free</i>)</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-20993142275518344772013-06-14T18:32:00.000+02:002014-08-02T12:44:02.039+02:00Vegetarian Barbecue<div dir="ltr" style="text-align: left;" trbidi="on">
This post is on a request by one of my very good friend M.<br />
Barbecue usually means freinds and family grilling and having good time outdoors in spring. Usually chicken, fish, lambs, sausages etc are used for grilling. Being a vegetarian, I have been asked many times that what exactly you guys grill ! Plants?! :D<br />
Well yeah, kind of, but we have many more options too!<br />
How?<br />
Answer is:<br />
- Paneer and vegetables tikka masala(most popular)<br />
- Potatoes or patties (can make burgers out of it with any burger dressing)<br />
- Soy sausages (make hot dogs)<br />
- Pineapple thick slices<br />
- Corn on the cob with hint of lemon and salt (very much Indian.. umm monsoons :) )<br />
- Sliced Aubergine, button mushrooms, tomatoes (with branches easy to flip..tip courtesy by A ;) )and what not!<br />
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So to end your amusement, here is the secret recipe of <i>Indian Tikka</i>.<br />
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Tikka masala has not been only loved by Indian people but by the people from rest of the world.<br />
Be it chicken, Paneer or vegetables, this recipe is everyone's favorite for summer picnics (read BBQ and more BBQ as no tomorrow).<br />
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Indians usually have all these spices at home which are mentioned below but if you can't find them all then can use readymade tikka masalas available in most of the Indian stores(or can order it <a href="http://www.amazon.com/Parampara-Chicken-Tikka-Masala-Mix/dp/B000N0DAM2">online</a> ).<br />
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To make 1 cup tikka masala at home, you will need:<br />
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<u>Ingredients:</u><br />
3 teaspoons garlic powder (Lasun)<br />
3 teaspoons ground ginger (Adrak)<br />
3 teaspoons ground cloves (Lavang)<br />
1 1/2 teaspoons grated nutmeg (Jaiphal)<br />
3 teaspoons mace (Javitri)(Optional)<br />
4 1/2 tablespoons ground cumin (Jeera)<br />
6 tablespoons ground coriander (Dhania)<br />
3 teaspoons ground fenugreek (Methi)<br />
3 teaspoons ground cinnamon (Tuj or Dalchini)<br />
3 teaspoons fresh ground black pepper (Kalimirchi)<br />
3 teaspoons ground brown cardamom (Elaichi)<br />
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Mix all the above ingredients (without roasting them first) and pass through a fine sieve.<br />
Store in an airtight container and close the lid tightly after use.<br />
This has good shelf life.<br />
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OR<br />
you can buy this product:<br />
<a href="http://www.amazon.com/Pataks-Tikka-Masala-Paste-10/dp/B002TJE984">Patak's tikka masala paste</a> (easily available in Sweden's Indian stores too)<br />
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<u>To marinate:</u><br />
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<a href="http://tanu-triedntasted.blogspot.se/2011/09/home-made-paneer-indian-cheese.html">Paneer</a> cubes or pieces of cubed bell peppers, onion, deseeded tomato, etc according to your preference<br />
1 tsp of tandoori masala or paste<br />
1 tsp Minced garlic and ginger<br />
2-3 tbsp of thick yogurt(Greek is best)<br />
Salt to taste<br />
and you can add more red chili powder to make it spicy.<br />
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Mix masala, ginger, garlic and salt in yogurt.(make sure this mix shouldn't be watery)<br />
Add paneer and vegetables(except tomato) to this mix and leave to marinate for at least 2 hours.<br />
Skewer the paneer cubes and vegetables alongwith tomato and put it on grill.<br />
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You can use same marination for non vegetarian dishes like fish and chicken.<br />
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Good thing about this recipe is that if you want to serve it as main course with Naan/chapati's or rice then just toss them in a tomato,Onion gravy and it will taste tangy and spicy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-80467323667461450322013-06-14T17:40:00.001+02:002014-07-15T22:57:31.983+02:00B'day cake with Fall flowers ..err edible flowers!<div dir="ltr" style="text-align: left;" trbidi="on">
I have already posted few cake recipes with no eggs on this blog but never had chance to decorate them or to frost them.<br />
And this time I got one! So I decided to bake one for my sweety pie N's B'day party. My mom n dad used to throw parties for my B'days and mom used to bake her special cake decorated with different frosting.<br />
It feels nostalgic when we try to do some thing for our kids which our parents had done for us. I want to try all things with N and want to see her reactions- If its same or not or rather more interesting!<br />
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We were thinking of using fall colors for the party theme and the only issue was an Autumn Cake. How to make a Easy-to-do-yet-interesting cake?! :O<br />
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Cake decoration was the only option where we could get creative and we didn't miss that chance.<br />
We came up with the idea of yellow flowers on cake top with base of a readymade rolled white fondant sheet.<br />
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We decided to make Yellow flowers out of Pineapple Slices.<br />
Yes and we did it as you can see in pictures. It went well with the theme of fall with matching PomPoms and Pumpkins.<br />
Certainly it was fun to do and best part was that everybody in party could not recognize it until they tasted it :-D<br />
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How I did it?Here it goes-<br />
2 Pineapples whole<br />
1 sharp knife for fine slices<br />
<span style="background-color: white; color: #5e5a57; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16px;"><br /></span>
<span style="background-color: white;">Preheat oven to 225 degrees. I used the oven shelf directly for baking the slices but you can line two sheets with parchment papers.</span><br />
<span style="background-color: white;">Remove pineapple eyes and using a sharp knife ,cut the pineapple crosswise into very thin slices.The thinner the better and faster to bake. </span><br />
<span style="background-color: white;">Transfer the slices to oven shelf. </span><br />
<span style="background-color: white;">Bake until tops look dried about 45 mins. Flip slices to bake the other side too for another 30 minutes or so until it dries out completely.(I know it requires lot of patience but nothing comes without hard work or long electricity Bill!!)</span><br />
The slices will look like dry flowers but then I switched the oven to grill setting and grilled it for 5 mins to have little darker color on edges.But you really need to keep an eye on them so that you don't end up with charred flowers.<br />
Once you are satisfied with the texture and color, remove them from oven and let it cool on wire rack for some time.<br />
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They are ready to go on cakes, cupcakes, smoothies, cocktails or almost anything you can get creative with!<br />
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PS: This method is the best I found so far. I had tried to put them in muffin molds and bake but it didn't give me the expected results.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-46437689924690028492012-11-17T00:13:00.001+01:002023-03-01T16:18:53.136+01:00Kaju Katli - A Classic Indian Sweet Treat/Gluten free Cashew Fudge <div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><span style="color: #444444; font-family: inherit;">Kaju Katli is a beloved sweet that is enjoyed by almost everyone, making it an ideal gift when invited to an Indian home for dinner. This cashew fudge is made from ground cashews and sugar syrup, creating a dense and sweet treat. Cashews have long been regarded as the king of dry fruits in India, though there are now many types of sweets with different flavors and variations, such as Anjeer ki barfi and Badam Pista barfi. </span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><span style="color: #444444; font-family: inherit;">However, Kaju Katli remains my son's all-time favorite, and now that it's homemade, it's even more special to me!</span></span><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><h3 style="text-align: left;">
Ingredients:</h3><span style="color: #444444; font-family: inherit;">
Cashew nuts- 500 gms<br />
Sugar- 250 gms<br />
Water- 200 gms<br />
Ghee- 1 tsp for greasing<br /></span><h3 style="text-align: left;"><span style="color: #444444; font-family: inherit;">Method:</span></h3><h3 style="text-align: left;"><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; font-weight: 400; white-space: pre-wrap;">Grind the cashew nuts in a mixer until they become smooth and powdered. It's recommended to grind them in small quantities multiple times, rather than in one large batch, to ensure a smooth powder without extracting the fat.</span></h3><div><span style="color: #444444;">Grease the counter with Ghee where you can roll the cashew dough using greased rolling pin later.</span></div></div><span style="color: #444444; font-family: inherit;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir496lGe5Sdsf7wP5wELvqlS6qDtS1fhE7moInaiJpUiUYsd_v2FO3IfK89S-uiuatAWoLKMSDTAbvYQFO2HjjoTI1hiDDwfGjFYc_5TrD5Or_lXSTmFYJVsYgahUC24JDGl59TgCQhIOf/s1600/IMG_3838.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir496lGe5Sdsf7wP5wELvqlS6qDtS1fhE7moInaiJpUiUYsd_v2FO3IfK89S-uiuatAWoLKMSDTAbvYQFO2HjjoTI1hiDDwfGjFYc_5TrD5Or_lXSTmFYJVsYgahUC24JDGl59TgCQhIOf/s1600/IMG_3838.JPG" width="640" /></span></a></div><span style="color: #444444; font-family: inherit;"><br /></span><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 0px 0px 1.25em; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">To make perfect kaju katli, start by making the sugar syrup,</span><span style="background-color: white; color: #444444;"> this is going to be handy recipe for any barfi</span><span style="background-color: white; color: #444444; font-family: inherit;">. Mix sugar and water in a heavy-bottomed or non-stick pan and heat until the sugar dissolves. Keep stirring on high heat and then reduce to low heat until you get a consistency of one thread. </span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 0px 0px 1.25em; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">To check for this consistency, dip a spatula into the syrup and lift it out. </span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 0px 0px 1.25em; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">Allow to cool for a few seconds, then touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If a single thread is formed and does not break, then you have reached the right consistency.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">Keep boiling the syrup gently until you reach the one-thread consistency, checking frequently as the stages progress quickly. </span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="background-color: white; color: #444444; font-family: inherit;">Once you have achieved the one-thread consistency, add in the ground cashew powder to the sugar syrup. Mix well until all lumps are dissolved and the mixture starts looking like a semi-liquid dough.</span></p>
<span style="color: #444444; font-family: inherit;"><br />Take the dough OFF the heat and cool it for few minutes as it will be too hot to handle with bare hands and roll.<br /></span><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;">Roll the kaju katli mixture into a thin layer, approximately 1 cm thick.</span><br /><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;">Let it sit for a few minutes before cutting it into diamond or square shapes.</span><br /><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;">Serve and enjoy your homemade kaju katli and store it for few extra days in air tight container.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><h4 style="text-align: left;"><span style="color: #444444; font-family: inherit;"> Notes:</span></h4><span style="color: #444444; font-family: inherit;"><ul style="text-align: left;"><li><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><i>This recipe yields approximately 50 pieces of kaju katli.</i></span></li><li><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><i>If you find that your kaju katli is not setting properly and still runny or loose, cook it for a few more minutes on low heat.</i></span></li><li><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><i>Once made, this sweet can be stored in the refrigerator for up to one week.</i></span></li><li><span style="background-color: white; color: #444444; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><i>If you desire, you can add saffron to the mixture to enhance its flavor and color.</i></span></li></ul></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-19316859410842277552012-11-11T09:44:00.000+01:002012-11-17T00:14:30.946+01:00Diwali special!<div dir="ltr" style="text-align: left;" trbidi="on">
Diwali is the popular most Hindu festival for Indians and I had been brought up in a place where all small to big festivals are celebrated with lot of colors and special foods.<br />
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For every festival there will be a menu of sweets, snacks and a detailed main course menu. Though now things are changing and people have started celebrating the festivals a bit differently like going to restaurant for dinner, buying sweets from shops etc ..even I do it sometimes but for me festival was always meant to be a hectic day for my mom. She always used to prepare lots of sweets, an array of snacks and later special dinner for Diwali night.We siblings will be busy with putting rangoli, painting the flower pots with 'Geru'-a kind of mud paint and then decorating whole house with flower garlands. every year we used to have same schedule but we were enjoying doing it so much that now its like mandatory for us to do, if not same but at least few of those activities, to mark this festival.<br />
We used to get tired by the night but there was a sense of satisfaction that we did it.<br />
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Now role has reversed, I am a mom and want to share my childhood fun with my daughter so just trying to do what mom used to do though I know I can't beat her energy level but can only just TRY!<br />
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But it gets difficult when it comes to choose what should I cook on the D-day?<br />
So here is a list of few of my favorite recipes which mom used to prepare for Diwali:<br />
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Sweets:<br />
<ul style="text-align: left;">
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/rabdi.html">Rabdi</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2012/01/instant-shrikhand-using-greek-yogurt.html">Shrikhand-Easy to do </a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/08/kalakand.html">Kalakand- Easy to do again :)</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/04/fruit-cream.html">Fruit Cream</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2012/11/kaju-katlicashew-fudge.html">Kaju katli</a></li>
<li>Moong dal halwa (Recipe coming soon)</li>
<li>Gulab Jamun</li>
</ul>
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Snacks:</div>
<div>
<ul style="text-align: left;">
<li><a href="http://tanu-triedntasted.blogspot.se/2011/02/aloo-kachori.html">Aloo kachori / stuffed potato pastry</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/02/besan-ki-kachori.html">Besan kachori/ gram flour stuffed pastry</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/02/urad-dal-ki-kachori.html">Urad dal kachori</a></li>
<li>Chana Dal namkeen (Recipe coming soon)</li>
<li>Chiwda namkeen(Recipe coming soon)</li>
<li>Mathri and saankhein (Recipe coming soon)</li>
<li>Gajar halwa(Recipe coming soon)</li>
</ul>
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Main course:</div>
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<ul style="text-align: left;">
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/indian-cottage-cheese-in-spinach-curry.html">palak paneer</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/07/matar-paneer-with-twist_24.html">Matar paneer with a twist!</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/tandoori-roti.html">Tandoori roti</a></li>
<li>Lachcha parantha(recipe coming soon)</li>
<li>Kulcha (Recipe coming soon)</li>
<li><a href="http://tanu-triedntasted.blogspot.se/2012/03/tawa-pulav.html">Tawa pulav</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/shahi-hariyala-pulavrice-dish-with.html">Shahi haryala Pulav</a></li>
</ul>
</div>
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Side:</div>
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<div>
<ul style="text-align: left;">
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/guava-chutney.html">Guava chutney</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/02/sweet-tangy-tamarind-chutney.html">Sweet n tangy Tamarind chutney- must have for a chaat.</a></li>
<li><a href="http://tanu-triedntasted.blogspot.se/2011/03/peanut-chutney.html">Peanut chutney</a></li>
</ul>
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So have a safe and best Diwali ever and don't forget to cook and express your love to your loved ones.</div>
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Your comments and feedback are always welcome. </div>
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<br /></div>
<div>
Cya soon</div>
<div>
Tanu</div>
</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8641882568418618834.post-72682117681359038762012-05-30T10:18:00.003+02:002014-08-02T15:50:34.492+02:00Kex/Biscuit cup cakes-no eggs<div dir="ltr" style="text-align: left;" trbidi="on">
This time I am posting a recipe of egg-less and very easy-to-make cake which I got from my SIL.<br />
With little variations, this cake is not only tasty and hit but also required minimal and easy-to-find-in-kitchen ingredients. i.e. Normal tea time biscuits or kex. In India people use Parle G brand for this cake but I used some digestive biscuits and normal local made tea biscuits.<br />
<br />
I baked it in Electric oven but my SIL prepared this cake in a pressure cooker and believe me the results were very close. So vegetarian people with no oven still has chance to show off their baking skills. ;)<br />
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Ingredients:<br />
<br />
Tea time biscuits and digestive biscuits (powdered)-2 cups<br />
Sugar grounded-1&1/2 cups (you can vary the amount of sugar on the basis of which brand biscuit you are using as it will also have sugar in it!)<br />
Baking powder-1 teaspoon<br />
Baking soda-1 small pinch<br />
Vanilla essence-1 teaspoon<br />
Milk 1& 1/2 cups<br />
Cashew nuts or any other dry fruit of you choice.<br />
<br />
Method:<br />
<br />
Preheat the oven on 180 degrees Celsius for 15 minutes.<br />
Add powdered biscuits, powdered sugar, and baking powder in a bowl and mix it well.<br />
<br />
Pour in milk and vanilla essence and whisk it properly for few minutes till you get a smooth batter for cake.<br />
Now prepare the cupcakes mold and fill them up to 1/3rd with this batter.<br />
Garnish with broken cashew nuts and slide into the oven and bake it for 20 to 30 mins.<br />
<div>
Keep a check on cupcakes by inserting a toothpick or knife in the middle of cake, if it comes out clean then remove it from oven otherwise let it bake for few more minutes.</div>
<div>
Once the cupcake is out of oven let it cool for 15-20 mins on the wire rack. Don't make efforts to cool it under fan or so otherwise it will turn dry.<br />
Now put it upside down pat a little on the bottom and let the cupcakes cool down completely.<br />
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In Microwave:<br />
Batter will be same as above. Just pour in this batter to a glass bowl or silicon muffin molds(but no metal vessel) and put it in microwave mode on high power for 4-5 mins. Take out your cake from microwave and wait for few minutes to get it cool down. Baking in microwave won't change the taste of cake a bit but yes it wont get the same smoking brown effect of oven-baked cakes.<br />
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In pressure cooker:<br />
<br />
Take a pressure cooker, remove the gasket (ring) and place the prepared metal tin in the cooker.<br />
Cover the cooker lid with the weight/ whistle on.</div>
Bake the cake in the cooker, initially on high flame for 5 minutes and later on medium flame for 15 minutes. Check once by opening the lid. If a skewer inserted comes out clean the cake is done.<br />
For the cake to bake from the top, turn off the gas for some time so that the steam inside the cooker helps the top side of the cake to bake.<br />
Remove it out and let it cool completely.<br />
<br />
Notes:-<br />
<br />
Milk is added to get desired consistency of batter.So you can vary the amount as per your batter.<br />
Baking soda has to be very little otherwise it can spoil the taste of cake.<br />
You can add cocoa and chocolate chips for a chocolate cupcakes or use chocolate biscuits.I have not tried it yet but I think its doable for choco-lovers.<br />
Do not keep any water in the pressure cooker. See to it that you remove the gasket.<br />
<br />
I would like to mention that avoid using this pressure cooker technique if you are abroad where hot plate or coil is used. You will have electric oven attached to the stove, make use of it!<br />
and Usually this kind of electric stoves gets highly heated and can spoil not only your cake but also the precious pressure cooker.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-90511344404299223382012-03-17T15:43:00.000+01:002012-03-17T15:43:05.070+01:00Garlic Bread<div dir="ltr" style="text-align: left;" trbidi="on">Garlic bread with cheese and green chilies topping or simply with herb seasoning..which one you like most?Ask me I am the die hard fan of this dish.<div>I had my intro with this delicacy in Pizza hut in 2005 and from that day I never forget to order it with pizza.</div><div>Now since my cravings are getting stronger day by day I need to find other way to sastisfy it.</div><div>I searched many recipes for garlic bread but officially it asks for a loaf of french or Italian bread. As I wanted to use something which is very handy in my kitchen so I used our simple white sandwich bread.</div><div><br />
</div><div>Ingredients:</div><div>5-6 bread slices.</div><div>1 stick softened salted butter</div><div>2-3 garlic cloves crushed finely</div><div>1 tablespoon herb like parsley, basil (optional)</div><div>1/2 cup grated cheese (for cheese topping)</div><div>2 green chilies chopped</div><div><br />
</div><div>Method:</div><div><br />
</div><div>Preheat the oven at 180 degrees Celsius. </div><div>If you are using convection microwave then set the microwave mode to convection and start preheating on 180 degrees for 10 mins.</div><div>Now add herbs and garlic to the butter and mix well till it looks like a spread.</div><div>Spread this butter onto all bread pieces and put it in the oven to bake for 10 mins.</div><div><br />
</div><div>You can see the crust of bread will turn crispy brown in color, now sprinkle grated cheese and green chilies on few of the slices and slide them back in oven for 2 more mins.</div><div>The time can vary depending your oven heat So keep an eye on it.</div><div>Take them out and serve with tomato ketchup.</div><div><br />
</div><div>Notes:</div><div>Toppings can be done as per your choice.</div><div><br />
</div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-27930479058372122132012-03-17T15:13:00.002+01:002012-03-18T20:43:29.389+01:00Tawa Pulav<div dir="ltr" style="text-align: left;" trbidi="on">When you are out of your country and still got lucky enough to carry readymade masalas with you like kitchen king,chat masala and pav bhaji masala then it can do wonders for your tastebuds.<br />
<div>I did the same! I have pav bhaji masala and while browsing on net I found a pretty simple yet different recipe for rice delicacies.</div><br />
Yes it is Tawa pulav! very famous among Mumbaikars. In almost all corners, junctions or roads of Mumbai you will find Tawa pulav. Just like Pav Bhaji people have craze to eat Tawa Pulav In Mumbai.<br />
<br />
Ingredients:<br />
<br />
4 cups cooked rice<br />
1/2 cup Green Peas Boiled/thawed<br />
1 medium sized bell pepper chopped<br />
2 Onion chopped in slices<br />
1 Tomato chopped<br />
1 teaspoon ginger garlic paste<br />
1 tbsp Cumin Seeds/Jeera<br />
3 tbsp oil<br />
2 Green Chillies chopped finely<br />
1 teaspoon Turmeric /Haldi<br />
2 tablespoon Pav Bhaji Masala<br />
1 tablespoon Garam Masala<br />
1/2 teaspoon Red Chilli Powder<br />
Salt as per taste<br />
<br />
Method:<br />
Heat oil in a pan and add cumin seeds and let it splutter. Stir in ginger-garlic paste and green chilies on low heat.<br />
<br />
Now add chopped Onions. Fry until crisp and golden brown.<br />
Add all spices and then add tomatoes to this and let it cook for 2 mins till it leaves oil.<br />
Add green peas and bell pepper to the pan and cook it for 2-3 mins. Stirring in between.<br />
<br />
Add cooked rice to this mixture and mix gently so that whole masala can cover the rice and cook for 7-8 mins on low heat with cover on.<br />
Garnish with some cilantro and serve hot with raita.<br />
Notes:<br />
You can add your choice of vegetables in this pulav but just make sure of cooking timings of each.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-91314800841242054682012-03-17T14:34:00.005+01:002023-03-01T16:27:52.472+01:00Besani Karela (Suateed Bitter gourd with chickpea flour)<div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="font-size: 16px; white-space: pre-wrap;">My mom-in-law taught me how to cook </span><a href="http://en.wikipedia.org/wiki/Bitter_melon">suateed bitter gourd</a>/karela sabji<span style="font-size: 16px; white-space: pre-wrap;"> without much hassle and with minimal bitterness, so I have to credit this recipe to her.</span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="font-size: 16px; white-space: pre-wrap;"> Surprisingly, this dish also makes for great travel food, and can remain fresh for up to 2-3 days. </span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="font-size: 16px; white-space: pre-wrap;">Although I never enjoyed this vegetable during my childhood and it was always my last choice at the market, I have started cooking it in my home after learning about its nutritional benefits.</span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="font-size: 16px; white-space: pre-wrap;">Luckily, everyone in my family loves it now.</span><br />
<br /></span></span><h3 style="text-align: left;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;">
Ingredients:</span></span></h3><span style="background-color: white;"><span style="color: #444444; font-family: inherit;">
250 gms or 3-4 pcs bitter gourd/karela<br />
4 tablespoon dry roasted besan (chickpea flour)<br />
2-3 Green chilies chopped<br />
a pinch asafoetida hing<br />
1/2 teaspoon cumin seeds jeera<br />
1/2 turmeric powder haldi<br />
1/2 teaspoon dry mango powder/amchur<br />
1/2 teaspoon red chili powder<br />
2 teaspoon coriander powder/dhania powder<br />
1/2 teaspoon garam masala<br />
Salt to taste<br />
3 tablespoon oil.<br />
<br /></span></span><h3 style="text-align: left;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;">
Method:</span></span></h3><span style="background-color: white;"><span style="color: #444444; font-family: inherit;">
First peel and cut the gourd in thin slices, add a little salt to it and keep it aside for 20-30 mins.<br />
<br />
Now take a pan and roast on low to medium flame till the color changes a little and you smell the roasted aroma of besan. keep it aside.<br />
<br />
Heat oil in a deep pan and start frying sliced gourd in it in batches till it turns tender and golden in color. Remove from the pan.<br />
<br />
</span></span><div style="text-align: -webkit-auto;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="line-height: 17px;">Use same oil and add cumin seeds and asafoetida to it and let it splutter. Once done add green chilies and let it cook too for few seconds.</span><br />
<span style="line-height: 17px;"><br />
</span></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="line-height: 17px;">Now add all dry spices except garam masala and dry mango powder to this oil and immediately add these fried gourd slices. Mix well gently and let it cook covered for 2 mins on low heat.</span><br />
<span style="line-height: 17px;"><br />
</span></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;">Remove the cover and spinkle besan on the sabji, mix and cook more for 5 mins with lid on.</span></div><div style="text-align: -webkit-auto;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><span style="line-height: 17px;">You can check the gourd after this by pressing it with fingers if it requires more cooking.</span></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;">Always keep the heat to low as after adding besan it can start stiklcing to bottom of the pan.<br />
<span style="line-height: 17px;"><br />
</span></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;">Finish it with garam masala and amchur and give a quick stir.</span></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;">Serve hot with chapatis or pooris.</span></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><br />
</span></div><h4 style="text-align: left;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;">Notes:</span></h4><div style="text-align: -webkit-auto;"><ul style="text-align: left;"><li><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><i>Soaking gourd with salt takes away bitter taste upto an extent and frying will make it completely neutral.</i></span></li><li><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><i>Do not over mix the sabji or it will turn mushy.</i></span></li><li><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><i>Once it has cooled down, store it in an air tight container, this can be taken for train travels with no worry.</i></span></li></ul></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><br />
</span></div><div style="text-align: -webkit-auto;"><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 17px;"><br />
</span></div><span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><br />
<br /></span></span>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-72964224088906788592012-01-30T20:07:00.004+01:002014-07-15T23:02:34.459+02:00Instant Shrikhand using Greek yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
I never tried the original recipe of Shrikhand in my life. In fact I would say I was not even keen to know about it as I am not so fond of it nor my family members.<br />
<br />
When one is out of India and don't have access to Mawa/khoya then we are compelled to satisfy our sweet tooth with few homemade recipes like Halwas and Kheers only. So I keep on looking for alternative options which are easy to prepare with minimal ingredients and can be used anytime and still steals the show!<br />
<br />
One of such option which I posted earlier was <a href="http://tanu-triedntasted.blogspot.com/2011/08/kalakand.html"><span style="color: #990000;">Kalakand</span></a>. Now I found one more recipe which is not only easy to prepare but will definitely make your day.<br />
That's Shrikhand!<br />
Yes I know the original process involves a lot of patience,expertise and efforts but I found an easy way out i.e. using Greek Yogurt.<br />
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<br />
Greek Yogurt is a type of yogurt which is creamy,low fat and thicker than regular yogurt. It is a good health food, as it contains protein and probiotics.<br />
I am using<u><span style="color: #990000;"> </span></u><span style="color: #990000;"><a href="http://www.lindahlsmejeri.se/produkter/naturell-yoghurt/grekisk-yoghurt.aspx"><span style="color: #990000;">Lindahls grekisk yogurt</span></a> </span>as it is easily available in Sweden and I am quite satisfy with its texture for Shrikhand.<br />
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<br />
Serve: 8 <br />
Ingredients:<br />
1 ltr <a href="http://www.lindahlsmejeri.se/produkter/naturell-yoghurt/grekisk-yoghurt.aspx">Lindahls grekisk yogurt</a>/ Greek yoghurt<br />
200 gms powdered sugar<br />
10-12 saffron strands<br />
2 tsp warm milk<br />
4-5 pods of cardamom powdered <br />
slivers of almond / pistachio for garnish(optional)<br />
1 tbsp charoli/chironji nuts to garnish<br />
<br />
Method:<br />
Add Saffron in warm milk and stir till it get dissolved.<br />
Whisk the greek yogurt in a deep bowl till it gets smooth consistency (takes about a minute).<br />
Check the texture of yogurt. Thick yogurt is necessary for Shrikhand.<br />
If you feel greek yogurt which you have is not enough thick then hang it in a muslin cloth for 4-5 hours, discard the whey and then use it.<br />
Next add powdered sugar and blend till it gets dissolved.<br />
Add the saffron milk, cardamom powder and beat it well till the mixture is creamy and rich.<br />
Garnish with Charoli nuts,almonds and pistachios.<br />
Refrigerate it for about 2 hours and serve chilled. <br />
<br />
Note:<br />
If you want to make this dessert a bit tangy, add sour cream and stir well before adding the nuts but it totally optional. Or you can refrigerate for a day and it will have that tangy taste by itself.<br />
Many variations can be done with the flavour like Aam shrikhand, Rose Shrikhand, Berry Shrikhand etc..</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8641882568418618834.post-57553915508679929822012-01-17T17:56:00.001+01:002014-08-02T13:49:45.166+02:00Long Break, but I'm back!!<div dir="ltr" style="text-align: left;" trbidi="on">
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Not only have I not been blogging, I have even slipped from surfing Internet. It's odd- two months goes by really fast.<br />
<br />
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We had been to our hometown in India. We met our relatives, friends and family shared so much of happiness with them, </div>
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celebrated Diwali,</div>
<br />
<br />
<br />
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visited Taj, </div>
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Nia's B'Day, finished some long time-pending work. We spent two months together as a family for the first time but again with loads of work. Missed mom and tried to bring things back to at least a bit normal and did hell lot of shoppinggggg!<br />
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And that dear readers was what I did while I was gone Wish you all a wonderful 2012 :) and hope it brings us all a lot of luck, love and happiness! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-10256567433349532342012-01-17T17:12:00.003+01:002012-05-31T13:57:02.183+02:00FLOP – sesame seeds and sugar bar (Til ki chikki)<div dir="ltr" style="text-align: left;" trbidi="on">Being foodie in Pardes means you are trying new things at home. Experimenting! Cooking something which you've never done before.<br />
Most of the time, it works. You end up with something delicious, nutritious, and guilty for not following your diet.<br />
<br />
Sometimes, it flops.<br />
<br />
Do not (and I repeat: DO NOT) do the following:<br />
<br />
1. Use your 'very precious-little in quantity-brought from India' sesame seeds for Makar Sankranti for experimenting CHIKKI.<br />
2. Use Ghee and Sugar and switch on the heat and stir AND try to make sugar syrup consistency out of it without adding a single drop of water.<br />
3. Add those sesame seeds to it while fantasizing that today you are going to have a chikki with grocery-bought look and then what?<br />
<br />
The result is crystallized sugar coated on sesame seeds but no binding. So no Chikki and offcourse no waah waahi but yes some caramalized sesame seeds. :P<br />
Though after two days when I recovered from my trauma of flop show, I microwaved the whole thing with little water and added boiled honey to it till it gets some binding and now 70% of those burfi I have already gobbled up (for tasting while re-experimenting) and some are still left for the Man in house. :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gH8f0WTjPb0/TxWcH80qAgI/AAAAAAAALjw/HI20-1CDLL0/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="625" src="http://3.bp.blogspot.com/-gH8f0WTjPb0/TxWcH80qAgI/AAAAAAAALjw/HI20-1CDLL0/s640/IMG_0001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TIL TIL kar mara is TIL ko ..PJ :P</td></tr>
</tbody></table><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Later I got to know many things about how I should've done the things. </div><div style="text-align: left;">As they say <span style="color: #330000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;"><i>Never say, "oops." Always say, "Ah, interesting."</i> </span></div><br />
What’s your biggest cooking flop? Share it in the comments or on <a href="https://www.facebook.com/pages/Tanu-Tried-n-Tasted/188119497911692?sk=wall">Facebook</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-35485388617142658392011-10-22T21:35:00.000+02:002011-10-22T21:35:22.050+02:00Got published in Rediff.com<div dir="ltr" style="text-align: left;" trbidi="on">I had sent my recipe Paan petha for diwali festival on rediff.comand here it got published along with three more recipes.Super excited right now .. :)<br />
<br />
<a href="http://www.rediff.com/getahead/slide-show/slide-show-1-specials-festive-recipes-paan-petha-kaju-katli-and-more/20111021.htm">http://www.rediff.com/getahead/slide-show/slide-show-1-specials-festive-recipes-paan-petha-kaju-katli-and-more/20111021.htm</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-59738739101273569512011-09-27T12:15:00.003+02:002014-07-15T23:14:44.171+02:00Paan Petha- an exotic sweet from city of Taj<div dir="ltr" style="text-align: left;" trbidi="on">
Agra is the place where I have spent my favorite time mostly i.e. summer vacations. Yes, This city is where my grand-parents used to live ,where my parents grew up and got married.They shifted to Rajasthan because of work constraints but we always found our selves well connected to this city in fact in love with this city. I got chance to do graduation from here which was the golden time I had in my whole education life.These four years not only I molded myself in a logical & analytical person through my degree but also got chance to develop satisfy my taste buds with some new tastes.<br />
Agra is famous for Taj Mahal (one of Seven Wonders of the World) everyone knows but what makes it stand out of the crowd is -its Crowd! Yeah I love this city n I belong to it but still it gives me goose bumps when it comes to its irregular traffic and crowd.<br />
But as Burger king says "Taste is King" I can go again n again to visit its famous eating joints like for chaat at Saudagar line Sadar, Bhagat Halwai, Panchi Petha Store, Deviram's etc..But I miss a typical yet exotic sweet from there-<b>Pan Petha</b>. I can hardly find this sweet in other parts of India or abroad.<b> </b><br />
So here is the nostalgic recipe which I got from authentic Halwais (sweet makers)<b> </b>in Agra and picture courtesy Panchhi petha Store.<br />
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<br />
But first some trivia on Petha:<br />
<b>Petha</b> (Hindi: पेठा pronounced <span class="IPA" title="Pronunciation in IPA">[ˈpeːʈʰaː]</span>) is a translucent soft candy from North India. Usually in the shape of rectangular or cylindrical pieces, it is made from the <a href="http://en.wikipedia.org/wiki/Winter_melon" title="Winter melon">Ash gourd</a> vegetable (also known as winter melon or white pumpkin, or simply <i>petha</i> in Hindi and Urdu).<br />
<br />
Paan Petha are thin Petha slices with pistachio sandesh.<br />
So for filling we need to make Bengali sweet Sandesh with fresh chenna.<br />
Ingredients for sandesh:<br />
1 1/4 cups <a href="http://tanu-triedntasted.blogspot.com/2011/09/home-made-paneer-indian-cheese.html">chenna</a> (<a href="http://tanu-triedntasted.blogspot.com/2011/09/home-made-paneer-indian-cheese.html" style="color: #cc0000;">how to make chenna at home</a>)<br />
1/4 cup powdered sugar<br />
2 tablespoons pistachios, finely chopped,<br />
a few saffron strands<br />
1/4 teaspoon cardamom (elaichi) powder<br />
<br />
Method:<br />
Knead the chenna till it is as smooth as possible. Add the sugar to it. Put this mixture into a shallow vessel stirring constantly over low heat and avoid over heating as If it does over heat, it will become grainy and fat will separate. The mixture will first turn liquidy and then start thickening. When the mixture becomes a creamy thick paste/very soft dough consistency then stir in cardamom powder,saffron strands and pistachios.<br />
<br />
For wrapping it up:<br />
<br />
Ingredients:<br />
1 kg of Ash Gourd/White Pumpkin<br />
small peice of Alum<br />
700 gms 3 1/2 cups of Sugar<br />
Water for boiling gaurd.<br />
Cloves for garnishing <br />
<br />
Method:<br />
Peel the pumpkin and remove the seeds and soft fibers. Cut it into 4'x4', thick slices. Prick well with a fork, all over. <br />
Soak these slices in water with small alum(fitkari) pieces it for 2 hours. Then rinse the slices with fresh water thoroughly.<br />
Now boil the water and cook the ashgourd slices with lid On for 4-5 mins or till it changes its color to transparent.<br />
Don't let it cook completely.Drain the water now.<br />
Take another pan with sugar and add slices in to it.Keep it aside for half an hour.<br />
Slices will leave water and get mixed with sugar.So there will be enough of water for making sugar syrup out of it.<br />
Heat this pan on low heat and let the sugar dissolve completely and cook slices on medium heat afterwards.<br />
Remove it from syrup before getting dry.Now it is ready for wrapping the sandesh filling.<br />
Now divide the filling into equal parts and shape each portion into even sized balls.<br />
Place one portion of the filling on a petha slice.<br />
Fold it along the sides to form a triangle and stud it with a clove.<br />
<br />
Note:<br />
To slice the petha, use a sharp wafer slicer.<br />
Always use cow’s milk for making chenna as it has a low fat content.<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-5272882535030501882011-09-27T12:09:00.000+02:002015-03-17T14:28:58.568+01:00Home made Paneer-Indian cheese<div dir="ltr" style="text-align: left;" trbidi="on">
Paneer, Chenna or Indian cheese is very important part of Indian cuisine.<br />
<br />
It can be used as cubes in various spicy curries or in crumbled form for Bengali sweets like rasgulla, sandesh , Kalakand which are all time favorite desserts in India. <br />
<br />
So here is the recipe for fresh home made paneer for those who like to make it fresh at home and for those who don't have access to this simple yet important ingredient in their part of world.<br />
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Ingredients:<br />
1 liter cow’s milk<br />
2 tblspn vinegar or lemon juice or 250 gm Yoghurt<br />
This will make 1 1/4 cup Paneer(curdled milk)<br />
<br />
Method: <br />
Bring the milk to a boil in a heavy bottomed pan, stirring continuously.<br />
<br />
After the first boil add vinegar and stir the milk gently.<br />
<br />
Instead of vinegar you can also use Yoghurt which will accelerate the curdling and also adds to fat content to make rich Paneer.<br />
<br />
The milk will start to curdle and the whey gets separated and leave for two minutes till it get separated completely. Turn off the heat now.<br />
<br />
Set the muslin cloth on the sieve (if you don't have muslin cloth then soup sieve can be used directly),pour the curdled milk onto it.<br />
<br />
Fold the cloth and squeeze the Paneer lightly about 3 to 4 times so that most of the whey gets drained out.<br />
<br />
Remove the Paneer from cloth and now its ready to use for sweets like rasgulla , <a href="http://tanu-triedntasted.blogspot.se/2011/08/kalakand.html">kalakand</a> etc<br />
<br />
To use it in <span id="goog_1203044570"></span>Indian gravies like <a href="http://tanu-triedntasted.blogspot.se/2011/07/matar-paneer-with-twist_24.html">matar paneer,</a> <a href="http://tanu-triedntasted.blogspot.se/2011/03/indian-cottage-cheese-in-spinach-curry.html">palak paneer </a>, <a href="http://tanu-triedntasted.blogspot.se/2013/06/vegetarian-barbecue.html">paneer tikka</a> or a <a href="http://tanu-triedntasted.blogspot.se/2011/03/shahi-hariyala-pulavrice-dish-with.html">rice dish</a> , you will need Paneer in form of blocks.<br />
<br />
So knead the paneer well with bare hands or food processor. This will help Paneer to hold itself together much better.<br />
<br />
Wrap this Paneer in a cloth and press it under some heavy weight for few hours in refrigerator.Then cut it into cubes of same size.<br />
<br />
Paneer made at home is softer, tastier and unadulterated as compared to the one which we get in markets.<br />
<br />
Note:<br />
<br />
Medium fat content Cow's milk is always better because if you take high fat content milk the Panner will be more creamy and will be difficult to get into the blocks. But if you take low fat content milk then you will get very less amount of Paneer out of the milk.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-24121533796842609872011-09-06T14:02:00.010+02:002014-07-15T23:23:36.068+02:00Eggless Chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
This Eggless Chocolate cake was dedicated to my friend's third wedding anniversary. I did not frost this cake with cream because of some transportation issues so I tried simple stencil technique here. I had cut a stencil on a paper and then used powdered sugar and grated coconut to decorate it.<br />
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Ingredients:<br />
<br />
<div>
200gms <a href="http://www.amazon.com/Bobs-Red-Mill-Gluten-Free-All-Purpose/dp/B000KEPBCS?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">all purpose flour</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B000KEPBCS" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> or maida</div>
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1 tin or 400gm <a href="http://www.amazon.com/Eagle-Brand-Sweetened-Condensed-Milk/dp/B001M0A6QU?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">sweetened condensed milk</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001M0A6QU" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
50 gm (1/4 cup) good quality cocoa powder<br />
2 tsp baking powder <br />
1/4 tsp baking soda/ sodium bicarbonate </div>
<div>
150 gm unsalted butter/ghee melted <br />
2 tsp good quality vanilla extract<br />
150 ml water/soda</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
Preparation for baking :</div>
<div>
Preheat the oven at 180º C/ 350 F, 10 mins before baking. </div>
<div>
Grease your cake-baking pan with butter/oil. Sprinkle a 8 inches round pan with 1 tbsp of cocoa powder. Tap pans gently to make sure that powder spreads over the pan uniformly. </div>
<div>
Remove the excess cocoa and Set pans aside till ready to use.</div>
<div>
<br /></div>
<div>
Making the batter:</div>
<div>
<br /></div>
<div>
Beat softened butter and condensed milk in one direction till it turns creamy and uniform (I used my blender to beat). Now add vanilla essence to this and mix well.</div>
<div>
Sieve together flour, baking powder, cocoa and soda bicarbonate in a bowl and repeat this process at least three times to ensure they mixed properly. Keep aside.</div>
<div>
Start folding flour mixture and soda water to the butter mixture, alternatively, starting and ending with the flour.</div>
<div>
Repeat the process till the flour and soda water is used completely(or you can check that correct consistency of batter is achieved). </div>
<div>
Folding means to slowly turn dry ingredients into the wet in a circular inward to outward motion. Do not beat or mix vigorously. The main purpose of folding is to allow more air into the mixture which you get from soda. </div>
<div>
Pour batter into the prepared cake pan and bake at 150 degrees C for 60 minutes in the preheated oven. </div>
<div>
After 45 minutes start checking cake by inserting a toothpick or knife in the middle of cake, if it comes out clean then remove it from oven otherwise let it bake for few more minutes.</div>
<div>
Once the cake is out of oven let it cool for 20 mins on the counter top. Don't make efforts to cool it under fan or so otherwise it will turn dry. </div>
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Loosen the sides of cake using a knife and then invert cake onto a plate or cooling rack. Now wrap this warm cake in a plastic wrap which will keep it moist.</div>
<div>
If you want to frost your cake wait for cake to cool down completely and frost it with cream or simply place a stencil and decorate it with powdered sugar or cocoa or coconut.<br />
<br />
In Microwave:<br />
We can bake(basically cook) this cake in microwave also and that too in few minutes like 5 minutes. But the only difference will be the texture and the color of the cake. It will not turn brown and no hard crust on the top but taste will be exactly the same.<br />
What you need to do is to just put the same cake batter in a greased microwave bowl (say glass bowl)and then cook for 5 minutes or until cake gets set with power setting set to high power i.e. 100%.<br />
Check it out every 2 mins and if the cake looks still wet go ahead with another 30 seconds.The timing is subjected to your microwave settings.<br />
Let the cake cool down for 15 mins and then you can invert it and follow the same rules above.<br />
Remember that when I am saying microwave it! then I mean microwave cooking which we use for reheating or defrosting not the convection mode/grill which we use for baking or grilling.</div>
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Notes:</div>
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<i>-Time to bake and to cool depends on the amount of batter you have poured in the pan.If it is more time will be more if it is less than cake will be ready in less time.</i><br />
<i>-While cooling, once the cake is warm you can wrap it in a plastic wrap to keep it moist and fresh.</i></div>
<i>-The cake cracks sometimes because of the uneven heating which can be minimize by not opening the oven frequently while baking and always put the pan in the middle of oven for even baking.</i><br />
<i>-Always do stencil work 15-20 minutes before you want to serve if doing it with sugar as it can get </i><br />
<i>absorbed quickly.</i><br />
<i>-Use exact amount of ingredients to get better result.</i></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8641882568418618834.post-72220051928018915042011-08-29T17:33:00.003+02:002014-08-02T16:02:44.935+02:00Tips n Tricks<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>Extract Lemon Juice to the fullest:</u><br />
First poke the skin of the lemon with a fork, being careful not to poke all the way through the skin to the flesh.<br />
Place the lemon(s) in the microwave on high for 20 to 30 seconds.<br />
Or<br />
Lemons can also be warmed by placing them in a bowl and pouring boiling water over them. Allow them to sit in the hot water for 30 seconds. <br />
After the lemons have been warmed, roll them on a solid surface using the palm of your hand. Roll until you feel the flesh softening.Now when you cut and squeeze you can get more juice as compared to normal way.<br />
<br />
<u>Difference between Baking Powder and Baking Soda:</u><br />
Baking Powder -A combination of baking soda, an acid and a moisture absorber, which together form a leavening agent. Just the right amount of acid is added to the baking soda so that when the baking powder is added to moist ingredients, there is a reaction that releases carbon dioxide bubbles. This reaction is what makes the batter or dough rise.<br />
<br />
Baking Soda -An ingredient used as a leavening agent. When it is mixed with an acidic ingredient and then comes in contact with liquid ingredients, a chemical reaction occurs. The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses. The chemical reaction begins as soon as the liquid is added, so the dough or batter should be baked as soon as possible after it has been mixed. If too much time passes before baking, the gases can escape and the product will not rise properly when baked.<br />
<br />
Baking Soda have good shelf life but baking powder can become less effective with time.To determine if baking powder is still active<b> </b>add 1 teaspoon to 1/<span style="color: blue; font-family: inherit; font-size: inherit !important; font-weight: inherit !important; position: static;"><span class="kLink" style="color: blue; font-family: inherit; font-size: inherit !important; font-weight: inherit !important; position: static;"></span></span>3 cup of hot water. If it bubbles vigorously, it's still active and will give good baking result.<br />
<br />
<b><span style="font-weight: normal;">-To avoid stickiness in Rice</span> </b>Add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will remain separate.<br />
<br />
-To get really soft chapatis, the trick lies in the kneading. The more you knead, the smoother the dough becomes and the smoother the dough is, the softer the Chapatis. Another secret to soft Chapatis is using fresh yoghurt or milk instead of water, to make the dough! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.<br />
<br />
-If you misfired with the seasoning (and we all do that sometime!) and your curry is saltier than you like, don't throw it out. All you need to do is peel and cut a large potato in half and add it to your curry. It will absorb the extra salt!<br />
-If you make your own ginger, garlic and fresh chilli pastes at home, ensure a longer life by adding a tablespoon of hot vegetable/ canola/ sunflower cooking oil to them and mixing well. Refrigerate and use as required.<br />
-Cooking cabbage can be a smelly affair! Its strong odor permeates the home and stays for long after the cooking is done! To avoid this problem, add a bay leaf to cabbage while cooking it. Not only will this drastically reduce any odors, it will also enhance the flavor of the dish.<br />
<br />
Something other than cooking:<br />
-Store your bed linens inside the matching pillowcase! Put the set of sheets right inside a case and store it on a shelf. That way you know what color sheets are there and you’ll have the whole set ready to go.<br />
<span style="font-size: 100%;"><span style="font-size: 100%;"><b>-</b>Remove tarnish from copper and brass cookware. Squeeze ketchup onto a cloth and rub it on pots and pans. They should go back to their coppery color in minutes. Rinse with warm water and dry with a towel. <br />
(real simple.com)</span><span style="font-size: 100%; font-weight: bold;"><br />
</span></span><br />
<span style="font-size: 100%;"><span style="font-size: 100%;">-</span></span><span style="font-size: 100%;">Cover the blemish on skin with a dab of honey and place a band-aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight. (www.breakthechain.org)</span><br />
<span style="font-size: 100%;">-</span><span style="font-family: inherit;">If you have a stubborn zipper, you can just lightly rub a candle along the teeth on both sides. Then pull your zipper back and a forth a few times and it should be working better!(realsimple.com)</span><br />
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Note:<br />
All tips are taken from Internet from various websites.If you have one do share with me so that I can update it time to time. :) </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-25534438127949944512011-08-29T12:33:00.004+02:002012-05-31T13:58:47.635+02:00Lobiya curry(Black eyed beans)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Lobiya or black eyed beans are full of protiens.This dry Lobia Curry is an easy recipe to prepare when in hurry or when there are no vegetables on hand. This is not only a healthy and nutritious dish but can be put together in no time. </div><div class="separator" style="clear: both; text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Blackeyed bean curry / Lobiya dry</td></tr>
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Ingredients:<br />
1 cup <a href="http://www.amazon.com/Grandma-Mauds-Meals-Blackeyed-6-2-Ounce/dp/B00474H5H6?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">black eyed beans</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B00474H5H6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />(dry or canned)/Lobia/Chowli/chawli<br />
3-4 green chillies<br />
1/4 tsp Mustard seeds<br />
1/4 tsp Cumin seeds<br />
1/2 tsp Red chilli powder<br />
1 tsp coriander powder<br />
1/4 tsp turmeric powder<br />
A pinch asafoetida<br />
Salt to taste<br />
1 tsp lemon extract<br />
1 tblspn Oil<br />
Cilantro leaves.<br />
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Method:<br />
If you have pressure cooker then we can start immediately otherwise beans needs to be soaked overnight at least.<br />
Boil the beans using sufficient water in pressure cooker(take two whistle on simmer heat).<br />
Separate the water completely from the cooked beans. Allow to cool.<br />
Take a heavy bottom pan. Heat oil and prepare the seasoning with mustard, cumin seeds,asafoetida,green chillies.<br />
Add the dry spices and cooked beans to the pan and stir gently.Add salt to this and mix gently without breaking the beans as they can be mushy.<br />
Finally squeeze the lemon and garnish with cilantro leaves.<br />
Serve hot with rotis/chapatis.<br />
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Note:<br />
-For gravy version of black eyes beans, add grated garlic, onion to the oil and sauté until the onion turns golden/ transparent then add tomato puree and cook till oil seperates from the paste.Rest procedure is same.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8641882568418618834.post-75073930856226441732011-08-29T12:13:00.001+02:002014-07-15T23:24:02.531+02:00Kalakand( Ricotta cheese cake Indian version)<div dir="ltr" style="text-align: left;" trbidi="on">
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This year Rakshabhandan was not so happy-happy festival for us for some reasons. But as they say life moves on,no matter what!<br />
Well I prepared kalakand using sweetened condensed milk and paneer as these were available in my kitchen and was the easiest n fastest option to go for.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnDmCIUWHfTTrdEbzCDy0p2-_7n6syqWlzl1vG2SqemhdO_UI0VZcrhpiy2o961-kzoBjYTw8Qv6ceTcucigsgxLtReNrOnWSOOqMqcOpDuybYhOWU5mhj_GtAPVhO3wZelXz9lpPaHip/s1600/IMG_0005+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnDmCIUWHfTTrdEbzCDy0p2-_7n6syqWlzl1vG2SqemhdO_UI0VZcrhpiy2o961-kzoBjYTw8Qv6ceTcucigsgxLtReNrOnWSOOqMqcOpDuybYhOWU5mhj_GtAPVhO3wZelXz9lpPaHip/s1600/IMG_0005+%252812%2529.JPG" height="306" width="320" /></a></div>
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This recipe I had taken from Nestle Milkmaid website and made little variation.<br />
I added little milk instead of milk powder.<br />
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Ingredients:<br />
1 tin (400g) <a href="http://www.amazon.com/Eagle-Brand-Sweetened-Condensed-Milk/dp/B001M0A6QU?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sweetened Condensed Milk</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001M0A6QU" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
1 cup milk <br />
500 g <a href="http://tanu-triedntasted.blogspot.se/2011/09/home-made-paneer-indian-cheese.html">Paneer</a> <img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B004WWKLGA" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />(Indian cottage cheese)/ricotta cheese<br />
3-4, powdered <a href="http://www.amazon.com/Frontier-Cardamom-Green-Whole-Extract/dp/B001VNP0Y6?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cardamom </a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001VNP0Y6" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />(Elaichi)<br />
few strand <a href="http://www.amazon.com/Spicy-World-Spanish-Saffron-Filaments/dp/B000ND7E7G?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">Kesar</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B000ND7E7G" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />(saffron)<br />
Dry fruits like pistachio,almonds and cashew nuts.<br />
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Method <br />
Mash paneer coarsely and mix in milk little by little and condensed milk.<br />
Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.<br />
Remove from the fire and spread onto a greased plate.<br />
Sprinkle elaichi powder & sprinkle kesar soaked in milk & top with <a href="http://www.amazon.com/EDEN-Pistachios-Ounce-Pouches-Pack/dp/B001QXZ0UA?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">pistachio </a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001QXZ0UA" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />,almonds and <a href="http://www.amazon.com/Planters-Cashew-Halves-Pieces-46-Ounce/dp/B001EQ5JNW?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">cashew </a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ5JNW" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />nuts. <br />
Cool and cut into squares or diamond shape.<br />
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Note:<br />
-Good, soft Kalakand has some whey water seperating from it, when it spread on the tray.Most of it gets absorbed as the Kalakand cools.<br />
-This recipe makes 3/4 kg.<br />
-This sweet can be stored for 2-3 days if refrigerated. </div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8641882568418618834.post-36670835663590406122011-08-11T23:30:00.002+02:002014-08-21T21:07:59.084+02:00Zucchini ki kofta curry(Zucchini dumplings in gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
Zucchini name itself makes me feel full already. Its not that I never liked it but after my daughter's birth that was the only option for me to have in my meals as sometimes it was treated as ridge gourd or sometimes as bottle gourd. Poor me after those times I avoided this vegetable in my kitchen but Alas! in Sweden this is a most easily available veggie so It made a way in my kitchen one fine day. And now since I am quite committed to my taste buds so decided to prepare kofta curry out of it i.e. Zucchini dumplings in gravy.<br />
It tasted good and finally I was able to give a makeover to usual bland looking curry into a tempting dish.<br />
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Ingredients:<br />
For dumplings:<br />
1/2 kg or 6-7 small Zucchini grated<br />
1 cup<a href="http://www.amazon.com/Durbar-Flour-Besan-2-pounds-Pack/dp/B004H4R2QA?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank"> gram flour</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B004H4R2QA" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> or besan<br />
oil for deep frying dumplings<br />
1/2 tsp salt<br />
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For gravy:<br />
2 tomatoes pureed<br />
1 cup yoghurt <br />
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1-2 green chillies</div>
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1/2 tsp Red chilli powder </div>
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1 tsp dry coriander powder</div>
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1/4 tsp <a href="http://www.amazon.com/Frontier-Ground-Turmeric-minimum-Curcumin/dp/B001VNGK6I?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">turmeric </a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B001VNGK6I" height="1" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />powder</div>
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salt to taste</div>
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1/4 tsp cumin seeds/jeera</div>
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a pinch of <a href="http://www.amazon.com/Frontier-Naturals-Asafortida-Powder-2-32/dp/B000UYIR1A?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">asafoetida</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B000UYIR1A" height="1" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </div>
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1/4 tsp garam masala </div>
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1/2 tsp amchur powder(<a href="http://www.amazon.com/Amchur-Dry-Mango-Powder-3-5oz/dp/B000JMDGY6?ie=UTF8&tag=tritas-20&link_code=btl&camp=213689&creative=392969" target="_blank">dry mango powder</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=tritas-20&l=btl&camp=213689&creative=392969&o=1&a=B000JMDGY6" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />)</div>
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1 tblspn oil<br />
Cilantro leaves for garnishing</div>
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Method:</div>
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Squeeze zucchini by hands to remove excess water from it and add salt to it.</div>
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Now add gram flour and mix it thoroughly to get a thick paste kind of consistency.</div>
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Add water if paste is more like a dough.</div>
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Heat oil in a deep pan on high heat and start dropping the paste with help of a spoon once the oil is hot enough.Fry these dumplings on medium heat until it turns golden brown.</div>
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Take them out on a tissue paper so that it will soak the excess oil.</div>
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now for gravy,heat the oil in a pan and add cumin seeds, asafoetida, green chillies.Let it splutter and then add tomatoes puree followed by all powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric and cook with lid on till the oil begins to separate from it.</div>
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Add yoghurt to this gravy and mix it properly to get consistent texture.Keep stirring till it get blend with masala and season with salt to taste.</div>
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Add 1/2 cup water to the gravy as dumplings will soak some water and later gravy will be too dry to eat.</div>
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Gently add the dumplings now and add garam masala and amchur powder.</div>
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Let it cook for few more minutes with lid on.</div>
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Garnish with cilantro leaves and serve hot with rice or chapati.</div>
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Unknownnoreply@blogger.com0