tag:blogger.com,1999:blog-28815947613787163442024-03-11T01:15:30.215-07:00Smart-SnacksSweet Savoury SpicyAlpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2881594761378716344.post-90425254826012430952013-02-18T10:00:00.001-08:002013-02-18T10:00:46.218-08:00 Coming Up: Moong Daal Chillaa / Yellow Lentil Pancakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Yellow Lentil Pancakes with Coconut Filling</td></tr>
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Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com25tag:blogger.com,1999:blog-2881594761378716344.post-4914116678262837002012-09-20T13:09:00.000-07:002012-09-20T13:09:29.445-07:00Shri Ganeshay Namah<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Ganesh Chautarthi<br />
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Hope you all had a Happy Ganesh Chautarthi.....Although generally we would prepare boondi ladoo for Ganesh Pooja this time I thought of preparing these South Indian beauties that I had been looking at in various blogs for sometime now. The Ammini Kozzukhattai I had seen On "Nalini's Blog "sometime ago & her pics were so gorgeous that i tried them instantly. They are a big hit in my household now & I make them often along with Sambhar Dosa. For recipe please see <a href="http://naliniscooking.blogspot.com/2012/06/ammini-kozhukattaimani-kozhukattai.html">Ammini Kozzukattai</a><br />
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The Modak I have seen posted on various blogs & I just tried my own version by adding some pureed beetroot to the rice dough to give it colour. The last version I saw was on Sharmi's Passions <a href="http://www.sharmispassions.com/2012/09/mothagam-sweet-kozhukattai-recipe-ganesh-chaturthi-recipes.html">Modak</a>.</div>
Please do click on the link for recipe.<br />
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Hope you enjoy....<br />
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Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com6tag:blogger.com,1999:blog-2881594761378716344.post-30611809241816562132012-07-23T05:14:00.001-07:002012-07-23T05:29:22.207-07:00Milk Badam / Milk prepared with Almonds & Pistachios<div dir="ltr" style="text-align: left;" trbidi="on">
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A lot my memories related to food date back to my childhood. I still remember the days when we would be getting ready to go to school & Mom would be rushing to complete all her morning chores including feeding us before we left . With the very hot , humid & rough North Indian summer one of her chores was always to prepare some kind of shake to shake off the heat. The list was pretty long-mango shake, banana shake, coffee shake , roohaffza shake & not to forget the all time fav's milk badam . Milk badam is milk prepared with almonds, saffron & cardamom & is such a popular drink in North India that it even finds it place in big & small restaurants & outlets. One such outlet also stands tall in my hometown serving the most delicious milk badam in small bottles that itself fascinated us as kids . The flavor was somewhat distinct & tasted quiet vanillaish ( as I can now figure out) . So here comes my recipe for the vanilla flavored milk badam .<br />
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<b> Ingredients:</b><br />
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2 cups milk / 500 ml ( I used whole milk)<br />
4-5 crushed cardamom pods<br />
5-6 strands of saffron<br />
1 tablespoon sugar ( I used agave nectar)<br />
3/4th tsp vanilla custard powder ( I used Brown & Polson Brand)<br />
10-12 mixed nuts - almonds & pistachios / blanched & finely chopped<br />
2 tablespoons water or as required for diluting the custard powder<br />
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<b> Preparation: </b><br />
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<span style="background-color: white;">Bring milk to a boil & add cardamom seeds & saffron to it, let it simmer on low heat for 5-6 minutes so it absorbs all the flavors . Now add sugar or a sweetener of your choice. Keep stirring so the milk dosent stick to the bottom of the pan. Dilute custard powder in 2 tablespoons of water & add to the boiling milk stirring continuously. Let the milk simmer for another 2-3 minutes. Switch off the heat & let the milk cool . Once the milk is at room temperature , pass it through a strainer to get the layer of cream ( malai ) out that might have formed on the milk. I do this coz I personally don't like malai in my milk. Now add the blanched & finely chopped almonds & pistachios & refrigerate for atleast 2 hrs or add ice-cubes if you need to serve it right away. </span><br />
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Enjoy the easy breezy nutritious milk badam .................<br />
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Disclaimer:<br />
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I do not endorse any products: any content listed here is for informational purposes only. </div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com15tag:blogger.com,1999:blog-2881594761378716344.post-6271948327136027952012-06-28T07:46:00.000-07:002012-06-28T07:46:36.913-07:00Jalebi / Smart Snacks turns 1<div dir="ltr" style="text-align: left;" trbidi="on">
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It's a Hap Hap Happy B'day .............Smart-snacks has completed one year today. When I started this blog an year ago I wasn't even sure of how all this works . But it has been quite a learning experience & I'm glad to have stumbled upon to food blogosphere. Time seems to have just flown away & here I am today writing my 52nd post & unbelievably it is my 1st blog anniversary. On this occasion I would like to thank all my fellow bloggers for all their support & encouragement all through the year & I have no words for what my unsung hero 'G' has done to make all this possible. He is the one who despite his very busy schedule at work , maintains the blog, spends most of his weekends taking pictures & editing them , he is the one trying to make all the efforts to improve his photography skills for the sake of my food photos. This blog wouldn't have existed if it wasn't for him. I might have done my bit by improving a lot on my cooking, baking & presentation skills but honestly even after 1 year I am still unable to handle his big camera. Thankyou, Thankyou, Thankyou one & all.<br />
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"Jalebi "needs no introduction & when I am writing this I can clearly visualise the childhood scenario when after their morning stroll my father or my grandfather would enter the house with a small newspaper bag in their hand filled with garam jalebi's from the sweet shop just around the corner. Jalebi happens to be one of the most celebrated sweet in India. Be it any occasion or should I say we need no occasion to have Jalebi . Soooo what could be better than jalebi for a food blog b'day celebration.<br />
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I made the instant version & it was perfectly crispy & soooo yummy.......& I must say better than the original yogurt fermented version.<br />
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So here goes the recipe:<br />
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<b>For the Jalebi: For the Sugar Syrup :</b><br />
1 cup all purpose flour / maida 1 cup sugar<br />
2 tablespoon corn starch 1/2 cup water<br />
1 tablespoon gram flour/ besan 3-4 cardamom pods<br />
2 tablespoon yogurt pinch of saffron<br />
1 tsp rapid rise yeast<br />
1/2 tsp sugar<br />
1 tsp oil<br />
pinch of yellow colour ( optional)<br />
1/2 cup water<br />
Oil for frying<br />
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<b>Preparation:</b><br />
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Mix all the ingredients together for the jalebi in a bowl & give it a good whisk . Make sure there are no lumps. Cover & let it sit for half an hour. Meanwhile make the sugar syrup. Transfer 1 cup of sugar to a pan with 1/2 cup of water , add the cardamom pods & the saffron. Bring the syrup to a boil & let it simmer for about 5-6 minutes. We do not really need any string consistency for jalebis. The syrup should neither be thick or very thin. Once the batter is ready ( you will see it has almost doubled ) transfer batter to a ziplock bag or a ketchup bottle. I used a ziplock bag - cut a very small hole at the tip of the bag to get thin crispy jalebis.<br />
Heat oil in a flat bottom pan to medium ( if the oil is too hot the jalebis will just spread & be flat & mushy ) & start piping . Don't worry if you cannot get them perfectly round. Fry on medium heat turning them once , this will take just 2-3 minutes or maybe less. Transfer to sugar syrup just for 30 seconds . Thin crispy jalebis are ready to be served.<br />
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<b>Enjoy...........</b></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com17tag:blogger.com,1999:blog-2881594761378716344.post-70930823315474845462012-06-22T20:54:00.001-07:002012-06-22T20:54:22.090-07:00Sarson ka Saag / Makki ki Roti<div dir="ltr" style="text-align: left;" trbidi="on">
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Following my earlier post on"<a href="http://smart-snacks.blogspot.com/2012/06/how-to-clean-sarson-ka-saag-broccoli.html"> How to clean saag"</a> here comes another post in " Mom's Special" series, Saag & makki ki roti which is a very famous North Indian main course. Accompanied with some home made butter & buttermilk -it happens to be one of my most fav's . So without further ado let's get on to the recipe.<br />
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<b>Ingredients for Saag:</b><br />
1-2 bunches of saag/ broccoli rabe<br />
1 tomato<br />
1" piece of ginger<br />
2-3 green chillies<br />
salt & turmeric powder<br />
2 tablespoons of makki ka atta ( yellow corn flour) or besan( gramflour)<br />
1/2 cup water<br />
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<b>For the tempering : </b><br />
2 tablespoons of oil<br />
2 onions chopped<br />
3 tomatoes finely diced<br />
2-3 " piece of ginger<br />
7-8 green chillies<br />
5-6 garlic pods finely chopped<br />
2-3 whole red chillies<br />
1 tsp methi seeds<br />
pinch of hing / asafoetida powder<br />
2 tsp coriander powder<br />
1 tsp garam masala<br />
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<b>Preparation: </b><br />
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Transfer the chopped & washed saag to a pressure cooker. Add a tomato, 1" piece of ginger, 2-3 green chillies , salt & turmeric powder & give it upto 2 pressures. Let it cool , then give it a quick pulse in the blender / make sure not to pulse it to a paste, should be a little coarse. Transfer it back to the pressure cooker or another deep dish , dilute 2 tablespoons of makki ka atta or besan in 1/2 cup of water & add to the saag mix. This really helps in making the saag oooeey goooey & also takes away the sourness of the saag . Bring the mixture to a boil, lower the flame & let it simmer on low heat for about 1/2 an hour.<br />
Keep stirring in between & be very careful while stirring as the mixture tends to splutter a lot. I generally cover the dish with a lid while the saag is simmering & then just open to stir & cover again.<br />
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Meanwhile prepare the tempering : heat oil in a pan & add the methi seeds & red chillies- let them brown. Now add <span style="background-color: white;">onions, ginger, garlic & green chillies & saute everything until the onions are perfectly brown, add hing & coriander powder & stir, now add tomatoes & stir till the tomatoes are perfectly cooked, add garam masala & add this temper to the simmering saag. Let the saag simmer for another 10 mins & it is ready to eat. Serve topped with desi ghee( clarified butter ) or home made fresh butter accompanied by makki ki roti. </span><br />
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<span style="background-color: white;"><b>For the Makki ki Roti:</b></span><br />
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<span style="background-color: white;">2 cups of yellow corn flour ( will make about 8 roti's) </span><br />
<span style="background-color: white;"> Lukewarm water as required for kneading the dough</span><br />
<span style="background-color: white;">Oil for frying</span><br />
Transfer corn flour to a wide dish ( I generally use the steel parat for kneading the dough)<br />
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Start adding water & knead the dough. In the beginning it seems to be very crumbly but adding water & kneading it continuously will make it very soft & pliable. I genrally knead it in batches & each batch for atleast 5-6 minutes ( just like bread dough) & the dough becomes very soft & easy to handle. Pinch tangerine size balls from the dough, sprinkle some corn flour on the rolling board , place the ball of dough on it & start rolling it with your hands in clockwise motion. I know it takes some practice but this is the only way I have learnt to make it from my mom. Transfer the rolled roti to a hot tawa or skillet & fry from both sides . I generally fry them just like we would do for parathas. Yummy roti is ready , enjoy with saag & don't forget to have it some jaggery & desi ghee as well.<br />
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Enjoy..........</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com18tag:blogger.com,1999:blog-2881594761378716344.post-55929402381821679872012-06-13T05:56:00.000-07:002012-06-13T05:56:17.762-07:00How to clean Sarson ka Saag / Broccoli Rabe<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes guys -my today's post is featuring a simple yet tedious process -how to clean sarson ka saag / broccoli rabe. This post is inspired by my "Mom's Special" as well , as it always intrigued me on how she did everything with great precision & love . With a lot of vegetables being seasonal in India saag was available only in winter's & I can still visualise on how my mom would sit on the roof top of our house warming up in the sun on those extremely cold wintery days & would always be doing something like peeling fresh pea pods , chopping vegetables , knitting & one of the most tedious jobs of all- cleaning saag. I had always heard her asking the passing by street vegetable vendor if he had "Gandalon wala saag" ( gandal is the thick stem of the saag) coz according to her it was the thick stems that made the saag ooeey gooey. So while basking in the sun she would chop off the saag with great precision , chopping the leaves very finely & peeling each stem to the core. Needless to say the result was more than a 100 % as she made the best saag I've ever had.<br />
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Start by separating the leaves from the stems ........</div>
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Now peel each stem with the help of a knife or even your hands starting at one end. You will see there is a fibrous layer on each stem that comes off easily . Once the stems are peeled, chop the leaves & stems very finely & wash thoroughly 6-8 times to get out all the impurities. It might sound easy but as far as my experience goes my shoulders start drooping by the time I'm done cleaning & peeling one bunch ......2 bunches - noooo way . </div>
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I sincerely hope this post helps some of our 1st timers in the kitchen ............<br />
<b>Enjoy.............</b><br />
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<b>Coming up: sarson ka saag / makki ki roti </b><br />
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<br /></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com16tag:blogger.com,1999:blog-2881594761378716344.post-25079091852510008302012-06-06T09:55:00.000-07:002012-06-06T09:59:27.855-07:00Sweet , Sour & Spicy Kaddu / Yellow Pumpkin<div dir="ltr" style="text-align: left;" trbidi="on">
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Here comes another dish in my "Mom's Special " series . Kaddu or yellow pumpkin is a very integral part of any meal in my household, especially for puja's , festivals & for guest's when we cook a no onion -no garlic meal . Generally it is served as an accompaniment with aloo -poori or just on it's own with paratha's. There is really something special in the way my mom cooks it -it is sweet , sour, hot & </div>
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spicy all at the same time. Although I have been cooking it for years now but everytime I feel that I just cannot beat what my mom cooks. Here comes the recipe: can be cooked with onions or no onions -choice is your's............</div>
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<b>Ingredients:</b></div>
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1/2 kg yellow pumpkin ( peeled & chopped)</div>
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3-4 green chilli ( chopped)</div>
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2" piece of Ginger ( chopped)</div>
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1 onion ( chopped )( skip onion if you want a no onion vegetable)</div>
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1-2 whole red chilli </div>
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1 tsp Fenugreek seeds ( Methi seeds)</div>
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1/8th tsp Asafoetida powder ( Hing powder)</div>
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1 tsp coriander powder</div>
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1/2 tsp turmeric powder</div>
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1/2 tsp red chlli powder</div>
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Salt to taste</div>
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1 tsp mango powder</div>
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1/4 tsp garam masala powder</div>
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1/2 tsp kasoori methi ( dried green methi leaves)</div>
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1 tablespoon sugar ( or sweetner of choice / I used agave nectar)</div>
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1-2 tablespoons oil</div>
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<b>Preparation:</b></div>
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Start by heating oil in a pan or wok ( Kadhai) , add the methi seeds & let them brown ( make sure oil is not sizzling hot as the methi seeds will burn instantly) now add red & green chilli, ginger, onion & hing powder & stir till the onions are slightly pink. Now add the pumpkin & saute for 4-5 minutes till you see slight brown marks on the pumpkin . Add dry spices , turmeric, coriander , red chilli powder & salt to taste . Stir well & cover the dish with a lid. Simmer on low heat for 8-10 minutes/ add 1-2 tablespoons of water if the dish looks too dry . After 8-10 minutes check to see if the pumpkin is thoroughly cooked. </div>
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Stir again thoroughly as wee need a mushy vegetable. Now add the sweetner, kasoori methi , mango powder & garam masala & give it a good stir. The dish is ready & is best served with poori or a bread of your choice. </div>
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Here it is served as an accompaniment with aloo tamatar, methi poori, raita & red chilli pickle. </div>
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Enjoy..............</div>
<br /></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com13tag:blogger.com,1999:blog-2881594761378716344.post-77949945019312475192012-06-01T06:36:00.000-07:002012-06-01T07:05:49.364-07:00Methi Poori with Aloo Tamatar/ Fried Indian Flatbread with Potato Curry ( No Onion No Garlic)<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes Guys....... June is the birth month for " Smart - Snacks ". My baby will be turning"1" this month & I could not think of a better way of celebrating it than by paying a tribute to my mom who's cooking has been my greatest inspiration for being in the kitchen . I think we all will agree that with the passage of time -a lot of our mom's recipes & the passion they had for cooking has been dying away . It will be a great pleasure for me to revive some of those moments & recipes & share them with the world. In my endeavor to document some of her recipes I am starting a series called "Mom's Special". I will try & bring to you a lot of her original recipes that have been enjoyed by one & all-all these years & I hope you all will try them & enjoy them too. So today I will start with one of my most fav's " Mom's Special " that I have seen her cook for every festival , Puja & whenever we would have guests over. Belonging to a traditional North Indian "Baniya" family I had seen her cook a lot of dishes with no onion & garlic for festivals & puja's but she would very smartly alter them with onion & garlic for the regular meals . I think I'm still a fan of the no onion -no garlic preparations of her's as they have a very distinct taste & flavor. Although I know that I can never match her cooking , still I will try to document whatever little I can. So as a part of my "Mom's Special " I will start with one of my most Fav's of her recipes : Aloo Tamatar & Methi Poori.<br />
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<b>Ingredients For Aloo Tamatar:</b></div>
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2-3 big boiled Potatoes ( Just break the potatoes into small chunks)</div>
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1 tablespoon oil </div>
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2 Tomatoes diced</div>
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2-3 green chillies finely chopped</div>
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1" piece of ginger finely chopped ( optional)</div>
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1/4th tsp asafoetida powder / hing powder</div>
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1/2 tsp cumin seeds/ jeera</div>
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1 tsp coriander powder</div>
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1/4th tsp turmeric powder</div>
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1/4th tsp red chilli powder ( optional)</div>
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1/4 tsp mango powder</div>
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Pinch of garam masala</div>
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salt to taste</div>
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Fresh chopped coriander / dhania for garnish</div>
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Start by heating oil in a pan, add the cumin seeds & hing powder/ let the cumin seeds splutter. Now add the green chillies, ginger - stir for a minute. Add the spices- turmeric, red chilli powder , coriander powder , salt & just stir . Immediately add the tomatoes & give it a good stir / let the tomatoes cook thoroughly & become mushy - now you will have a well done masala. Add the boiled potatoes & stir again. Add a cup or a cup & half of water , cover the dish & let it simmer for about 10 mins. Keep checking in between to check that the gravy is not getting too thick . You can add a little more water if required. Once everything comes together -add the mango powder & garam masala & garnish with fresh coriander. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpxBrawbkjtkiIQdG3coxYbRDqzQ8m6Xa_BNreX3nUxj7SbFpD89W9n5nUGohNzgYFRMtQme9dsEtEg8k2vMiSMAbFdUIR2k8_3ftaNTaXHRcn37roXv0DJpN644Iwz2LczlAijOnGGzI/s1600/Aloopuri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpxBrawbkjtkiIQdG3coxYbRDqzQ8m6Xa_BNreX3nUxj7SbFpD89W9n5nUGohNzgYFRMtQme9dsEtEg8k2vMiSMAbFdUIR2k8_3ftaNTaXHRcn37roXv0DJpN644Iwz2LczlAijOnGGzI/s1600/Aloopuri.jpg" /></a></div>
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<b>Ingredients For Methi Poori :</b></div>
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2 cups whole wheat flour </div>
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1 cup finally chopped fresh Methi leaves ( Fenugreek)</div>
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1/2 tsp salt</div>
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water for kneading the dough ( as required)</div>
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Oil for deep frying the pooris</div>
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Add the chopped methi leaves & salt to the whole wheat flour. Knead into a smooth, stiff dough adding water little at a time until the dough comes together. We will need the poori dough a little stiffer than what we usually do for chappati. Divide the dough into lemon sized balls & roll into about </div>
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4" diameter rounds & deep fry in hot oil until they are puffed & golden in colour. ( Oil your hands while pinching the dough to make balls so the dough will not stick to your hands) </div>
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Serve this meal with a choice of side dish , raita & pickle ...........Enjoy...........</div>
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</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com17tag:blogger.com,1999:blog-2881594761378716344.post-60897210761451360602012-05-22T09:06:00.002-07:002012-05-22T09:08:48.004-07:00Cream Cheese Marble Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes Guys ....I have been away & missing all the beautiful recipes being posted on Blogosphere for a long time now. Since i was missing baking as well , this time I decided to do something quick -somewhat the Semi-homemade kinds . Since it was also celebration time for one of our dear friends & neighbor's -who moved into a big </div>
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dream home -these brownies seemed to be a perfect dessert for a get together. So Congrat's once again to our Dear friends S & K for moving into their Dream home. And without further ado here comes the recipe.</div>
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1 Pack of Brownie mix ( I used Ghirardelli) </div>
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Make batter as per package directions. </div>
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<b>Cream Cheese topping:</b></div>
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1 pound , 16 oz package of cream cheese at room temp. ( I used Philadelphia)</div>
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3 tablespoons confectioners sugar</div>
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1 egg</div>
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1/2 tsp pure vanilla extract</div>
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Preheat oven to 325 degree F . Prepare a 9" x 13 " pan - lining it with silver foil will help pull out the brownies very easily. </div>
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Prepare brownie mix according to package directions . Transfer the brownie batter to baking pan spreading it evenly. Save 1/4 cup of the brownie batter for later use to give the brownies a marbleized effect. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEc_CMWPJHCkNdUvkppDrjv2NPIoy6_zv4QpfyWRcQW_0EWGGOvAbF09Ra3pJYffzwIQXHLXu5Pdm7Gma3GDCM7DcI9k5ta2hYDjcg-7EswWeqxCsMbVS-FiXdz80RFAxxgTZzVuytxZj/s1600/brownies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEc_CMWPJHCkNdUvkppDrjv2NPIoy6_zv4QpfyWRcQW_0EWGGOvAbF09Ra3pJYffzwIQXHLXu5Pdm7Gma3GDCM7DcI9k5ta2hYDjcg-7EswWeqxCsMbVS-FiXdz80RFAxxgTZzVuytxZj/s1600/brownies3.jpg" /></a></div>
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Prepare cream cheese topping by giving the cream cheese a good whisk , add sugar & whisk again. I used the food processor attachment to make the cream cheese batter) Add the egg & vanilla extract & give it a good whisk so as to get a smooth batter. Spread the cream cheese mix on top of the brownie batter evenly. Now add the saved brownie batter in 10-12 dollops over the cream cheese . Spread the brownie dollops with the help of a skewer or the tip of a knife or fork so as to get a marbleized effect on the top. Bake at 325 F for 30-35 minutes. Insert a skewer to check & see that the skewer does not come out absolutely clean. It will have a little wet crumbs on it. Let the brownies cool for 2-3 hours & refrigerate for another 2-3 hrs so as to get the perfect cut brownies. Cut into squares & enjoy. </div>
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<br /></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com14tag:blogger.com,1999:blog-2881594761378716344.post-13544115180396300912012-04-03T06:55:00.000-07:002012-04-03T06:55:37.392-07:00Quinoa Patties / Grain free, Gluten Free<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yRR4AM_S6u0d5HKnGw04NvWuNl6zMjZSt399EFKWDlU257J1idaCKHDvPVI4aap5mmBj7UWCBDz9Rdt-EVBV6jfCOveNMjlrlCwqHGxVZbvn9vuy-nRWEovncCWROSQ1LCRc0xS2_epk/s1600/quinoapatty2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yRR4AM_S6u0d5HKnGw04NvWuNl6zMjZSt399EFKWDlU257J1idaCKHDvPVI4aap5mmBj7UWCBDz9Rdt-EVBV6jfCOveNMjlrlCwqHGxVZbvn9vuy-nRWEovncCWROSQ1LCRc0xS2_epk/s1600/quinoapatty2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">Quinoa ( pronounced Keen-wah) is one of the several ancient grains</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">being rediscovered by chefs all around North America. Once known as"</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">The Mother of all Grains"</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">Quinoa is growing in popularity again because it delivers all the</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">nutritional elements of animal protein without the fat & calories.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">Quinoa is an excellent source of fibre & has high content of vitamins</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">& minerals like phosphorus, magnesium & iron & best of all it is</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">gluten free. This "Pseudo-grain "has a lovely nutty flavor, richer</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">than couscous & cooks quickly in roughly 15 minutes.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">One cooking method is to treat quinoa much like rice, bringing two</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">cups (or less) of water to a boil with one cup of grain, covering at a</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">low simmer and cooking for 10–15 minutes or until the germ separates</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">from the seed. The cooked germ looks like a tiny curl and should have</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">a slight bite to it . As an alternative, one can</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">use a rice cooker to prepare quinoa, treating it just like white rice</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">(for both cooking cycle and water amounts).Vegetables and seasonings</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">can also be added to make a wide range of dishes. Chicken or vegetable</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">stock can be substituted for water during cooking, adding flavor. It</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; text-align: -webkit-auto;">is also suited to vegetable pilafs & Indian style dishes like poha ( See <a href="http://smart-snacks.blogspot.com/2011/09/quinoa-poha.html">Quinoa Poha</a>) </span><br />
<span style="font-size: x-small;"><br />
</span><br />
So here comes another Quinoa recipe that can be relished as a snack or a side.<br />
<br />
<b>Ingredients: </b><br />
<br />
1 cup cooked quinoa<br />
1 small zuccini ( grated)<br />
2 green onions ( finely chopped)<br />
Breadcrumbs from 1 slice of Bread( I used brown bread)<br />
1 clove garlic ( finely chopped)<br />
2 green chillies ( finely chopped)<br />
1 tablespoon fresh, finely chopped cilantro<br />
1/2 tablespoon fresh lemon juice<br />
Salt, black pepper powder & roasted cumin powder to taste<br />
Oil for frying.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsS7PxGgd04iTUhd9YmUAZlQSnn4wxm7XVdU-m2nd5YpH6ceaJpzi9-3J24hE3PqOypltDyGK9u-HT0rBxsUFeKg6hUS-Dxg1pHcfSb8gj2S2k5Y323k3HBHs7e_vHPsVr9BmV0N3oQrv/s1600/quinoapatty3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsS7PxGgd04iTUhd9YmUAZlQSnn4wxm7XVdU-m2nd5YpH6ceaJpzi9-3J24hE3PqOypltDyGK9u-HT0rBxsUFeKg6hUS-Dxg1pHcfSb8gj2S2k5Y323k3HBHs7e_vHPsVr9BmV0N3oQrv/s1600/quinoapatty3.jpg" /></a></div><span style="font-size: x-small;"><br />
</span><br />
<br />
<b>Preparation: </b><br />
<br />
Mix all the ingredients together in a bowl & give it a good mix . If the mixture seems too dry ......wet your hands & then divide the mixture into lemon sized ball. Flatten each ball between your palms . Shallow fry on a hot griddle until golden on both sides. ( Incase you are an egg eater , add one egg to this mix , as the mix is quiet crumbly -the egg makes makes it really easy to manage)<br />
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Serve with your choice of ketchup or chutney. We loved it with some home made bread & guacamole.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCncLDHyIIuJBFmf8gGt5lOIovl7M4WWzuLvK8CKAdmS0joJNIQvA6bHg-PxK3CksxICdg7-rVmu77zGZ5ATWQZYneY5necxzcpx2HvC9exoRJcGin2UivKf4N5-O2tWvU2ZWWTw5fPmG5/s1600/quinoapatty1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCncLDHyIIuJBFmf8gGt5lOIovl7M4WWzuLvK8CKAdmS0joJNIQvA6bHg-PxK3CksxICdg7-rVmu77zGZ5ATWQZYneY5necxzcpx2HvC9exoRJcGin2UivKf4N5-O2tWvU2ZWWTw5fPmG5/s1600/quinoapatty1.jpg" /></a></div><span style="font-size: x-small;"><br />
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<i><b>Enjoy...............</b></i></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com23tag:blogger.com,1999:blog-2881594761378716344.post-68009414878195461322012-02-29T09:24:00.000-08:002012-02-29T09:24:50.731-08:00Mangodi / Moong daal -Yellow Lentil fritters with Grated Radish & Chille chutney<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0_cblzRJVnzVptKYKz-BmfJjQEr2eUsK6rIgLLyrayRn5QjeOEw1cQHhVn8iqBVdGoWm5AWq2RyXQD9g5lMJI0eLQDsrK9r7_wimnA5HDpMmYO3qu7-yVRwtfKoFDCR7mnCGmfjCii6T/s1600/pakori3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0_cblzRJVnzVptKYKz-BmfJjQEr2eUsK6rIgLLyrayRn5QjeOEw1cQHhVn8iqBVdGoWm5AWq2RyXQD9g5lMJI0eLQDsrK9r7_wimnA5HDpMmYO3qu7-yVRwtfKoFDCR7mnCGmfjCii6T/s1600/pakori3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: left;"> Mangodi or Moong daal fritters needs no introduction for Indian households. But if any of us have been in & around Delhi we were certainly introduced to these very homestyle mangodi's with a twist. Yes, when I first stumbled upon the vendor selling these at the Lajpat Nagar Central Market I wasn't very sure as to how this combo would work...... fresh out of the wok mangodis, loaded with grated radish & hot ,hot , hot green chilli chutney , now all I can is you need to have them just once to be addicted for life. So for every trip to India now a trip to Lajpat nagar just to have these mangodis is a must.......Uggg!!!!! sometimes we have to be sincere to our tastebuds .......so without further ado here goes the recipe. Do try them over the weekend & I can assure you just like the audience of all Indian programs these days you will hear your family & friends saying nothing else but "Once More -once more"</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO446AsiyBjpM5aaCkgU9OqsNBQhGB4i2CtmgTjEvjfbcFlpJGvfaTmhHpfUR7j8rjUl2z4lVsQoUtL91t1yDJzcFvtslKh7DvPyO51gCJrUgEOLMGl9VsswYbCk_88d1NNj8DGBas8VA/s1600/pakori2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO446AsiyBjpM5aaCkgU9OqsNBQhGB4i2CtmgTjEvjfbcFlpJGvfaTmhHpfUR7j8rjUl2z4lVsQoUtL91t1yDJzcFvtslKh7DvPyO51gCJrUgEOLMGl9VsswYbCk_88d1NNj8DGBas8VA/s1600/pakori2.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the Mangodi's:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup Moong Daal ( Yellow lentils) soaked overnight</div><div class="separator" style="clear: both; text-align: left;">pinch of Asafetida powder </div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;">Oil for frying the mangodi</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soak Moong Daal overnight or for atleast 6 hours, drain all the water out & transfer the daal to a mixer -grinder jar. Give it a good pulse -add little water if required , grind daal to a smooth paste. Add salt & asafetida. Transfer to a bowl & give it a good whisk so the dal becomes light & fluffy. Heat oil in a deep pan or wok & fry the mangodis on medium heat. You can drop the Daal batter in the hot oil with your hands or with a spoon to the desired size. Once the mangodis are golden in colour they are ready. Drain on paper to get the excess oil out. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VY3Bgs71YCb0V193XeVAecG67zq4URPqKnrTJA_9r2jemWfNeKTW1Lz_35oiSCiZluH5TWBdprHQpiZAtDRQSPwWpUQHfo1j6_djPCQgwj10SWZ1vVGPMIZ8mU7GrfW-ZTSOl7M_BOQW/s1600/pakori6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VY3Bgs71YCb0V193XeVAecG67zq4URPqKnrTJA_9r2jemWfNeKTW1Lz_35oiSCiZluH5TWBdprHQpiZAtDRQSPwWpUQHfo1j6_djPCQgwj10SWZ1vVGPMIZ8mU7GrfW-ZTSOl7M_BOQW/s1600/pakori6.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A8xJ2L7Y_YeFwOAl-dWEbzQesN8kG7Phyphenhyphenw2pAir2IjRWFUK4NYwLpO8CX3nkQUq2NXBOvw2bLNIax4_c0G_Mv9rw_z8D6c0EuXTKej5HBD6Y_QaqN2Fq5HakAU0uBstbG-vGkl2x_scK/s1600/pakori4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A8xJ2L7Y_YeFwOAl-dWEbzQesN8kG7Phyphenhyphenw2pAir2IjRWFUK4NYwLpO8CX3nkQUq2NXBOvw2bLNIax4_c0G_Mv9rw_z8D6c0EuXTKej5HBD6Y_QaqN2Fq5HakAU0uBstbG-vGkl2x_scK/s1600/pakori4.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the Chilli Chutney :</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">15-20 green chillies</div><div class="separator" style="clear: both; text-align: left;">1 cup chopped fresh Cilantro</div><div class="separator" style="clear: both; text-align: left;">juice of 1-2 lemons</div><div class="separator" style="clear: both; text-align: left;">salt & rosted cumin powder to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put everything together in the blender & give it a good pulse to get the chutney ready.</div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><b>:For the Garnis</b>h</div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Grated radish along with finely chopped radish leaves. After grating the radish give it a good squeeze between the palms of your hands to squeeze the excess water out . Mix finely chopped Radish leaves. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzQFpoBbEOHhGJOjrEKeC9tL8k0A-UmXESWHNbd54hponiI0yy9nk4B7tGwLWTgr6ajsVwF_GKtGMqdD9efAZkUljgOIuUMnD-ju1lJb8gA1-lW9qC_31cUjPKAuyY1oJvfA_1vCT08I3/s1600/pakori5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzQFpoBbEOHhGJOjrEKeC9tL8k0A-UmXESWHNbd54hponiI0yy9nk4B7tGwLWTgr6ajsVwF_GKtGMqdD9efAZkUljgOIuUMnD-ju1lJb8gA1-lW9qC_31cUjPKAuyY1oJvfA_1vCT08I3/s1600/pakori5.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve mangodis topped with grated radish, green chutney & tamarind chutney if you like a little sweetness to hit along with the heat of the green chutney. Enjoy..................</div></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com35tag:blogger.com,1999:blog-2881594761378716344.post-22118378302427069402012-02-06T06:23:00.000-08:002012-02-11T16:40:41.424-08:00Quinoa & Beet Salad with Orange Dressing ( Gluten free, Grain free & Guilt Free)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5n-XiDdYCt_yuYUgIcGNzmUSBP-_6l66hK6MJqiniMQl1X6CfHAfE9vqtoYdPn8vkoLxSqy6XzNWxvP9p6in25Ovcjxl-KKENXg7FSivq2Moi4TgPXHn2E96HDL-JnUXlMhrUjVK_saA/s1600/beetsalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5n-XiDdYCt_yuYUgIcGNzmUSBP-_6l66hK6MJqiniMQl1X6CfHAfE9vqtoYdPn8vkoLxSqy6XzNWxvP9p6in25Ovcjxl-KKENXg7FSivq2Moi4TgPXHn2E96HDL-JnUXlMhrUjVK_saA/s1600/beetsalad2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"> Trying to eat Healthy? Here is one easy, breezy , healthy & delicious salad recipe that is sure to bring a kick to any meal. .......With the very refreshing taste it will surely satisfy your taste buds to the point of being addictive. </div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup boiled Quinoa </div><div class="separator" style="clear: both; text-align: left;">1 boiled & diced Beet</div><div class="separator" style="clear: both; text-align: left;">1 green onion finely chopped</div><div class="separator" style="clear: both; text-align: left;">Segments from 1/2 orange peeled & sliced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup dried cranberries</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon pecans or walnuts </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the Dressing:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Juice of 1/2 orange ( I used freshly Juiced orange)</div><div class="separator" style="clear: both; text-align: left;">Juice of 1 lemon</div><div class="separator" style="clear: both; text-align: left;">1 tsp orange zest</div><div class="separator" style="clear: both; text-align: left;">1 tsp olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tsp sweetener of choice( I used Agave Nectar)</div><div class="separator" style="clear: both; text-align: left;">Salt & Black Pepper to taste</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUMWHz7mMxZ9ss43v6eKmKeCj3toZxTiuGPD7Hc9Cc88QGK1MG4BjN2Nk1LFpJxJuhc5lQ6DdsRjohdxwIQAS18jeli7DYmhiaCWnaa3bWC5s8qpbqnhBlsBmBCBqojcJLbWUe8mQ56wu/s1600/beetsalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUMWHz7mMxZ9ss43v6eKmKeCj3toZxTiuGPD7Hc9Cc88QGK1MG4BjN2Nk1LFpJxJuhc5lQ6DdsRjohdxwIQAS18jeli7DYmhiaCWnaa3bWC5s8qpbqnhBlsBmBCBqojcJLbWUe8mQ56wu/s1600/beetsalad1.jpg" /></a></div><br />
<b>Preparation: </b><br />
<b><br />
</b><br />
Mix all the ingredients together in a bowl, quinoa, beet, onion, cranberries , walnuts & orange segments.<br />
In another bowl mix all the ingredients together for the dressing & give it a good whisk . Add the dressing to the Quinoa mix , give it a stir & refrigerate for at least 1 hour before serving. Goes well with any kinda meal & makes for an awesome side in the lunchbox.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHP46cBQBtde7PpH7m40bofC6lMMhcErS1PDbXPV17B_hewfT34QXNguJ70FjqmHZ6pyVdCZHh8UUVjGV_Gm44SI8ttHU4I7THwj6ac-n_s6huIYvf6C0qFq5u_DQPtVt7TD-jEt7S_TN/s1600/beetsalad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHP46cBQBtde7PpH7m40bofC6lMMhcErS1PDbXPV17B_hewfT34QXNguJ70FjqmHZ6pyVdCZHh8UUVjGV_Gm44SI8ttHU4I7THwj6ac-n_s6huIYvf6C0qFq5u_DQPtVt7TD-jEt7S_TN/s1600/beetsalad3.jpg" /></a></div><br />
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<b>Enjoy.................</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXwuZjR5g3V3_4bbtxvgjql0dEtV6Y1FB9Yyg4E3XTrA5FcmlzXkvxEBwq0MUM_woIu5d2qrg4zqicrNxvbW5oD-RzPXnNIdi1MXtJoI4_gQj8E31HWK-7shZn3dkEoKh8ZjczaPPMk9R/s1600/flowersblogaward%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXwuZjR5g3V3_4bbtxvgjql0dEtV6Y1FB9Yyg4E3XTrA5FcmlzXkvxEBwq0MUM_woIu5d2qrg4zqicrNxvbW5oD-RzPXnNIdi1MXtJoI4_gQj8E31HWK-7shZn3dkEoKh8ZjczaPPMk9R/s1600/flowersblogaward%255B1%255D.jpg" /></a></div><b><br />
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Thanks a ton to Dear Nalini from Nalini's Kitchen for sharing the Fabulous Blog Award with me.........I feel greatly honoured. </div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com26tag:blogger.com,1999:blog-2881594761378716344.post-9931726637755171862012-01-13T10:59:00.000-08:002012-02-11T16:55:25.980-08:00Chocolate Cheesecake (No Bake & Eggless)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5GpgkgRklS07nPXEKa7ZSxnpxEHCYVKvkGYN-Uu1zrbmAo2KTfn9xveNXrGwwhcmXzgiOZKG6UeJP3hpflvsq3moqCZKYGts59My0SFWzPgiAFjnKbJdjoiWKgJOTQVZ52FW9KRRLXZf/s1600/ccake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5GpgkgRklS07nPXEKa7ZSxnpxEHCYVKvkGYN-Uu1zrbmAo2KTfn9xveNXrGwwhcmXzgiOZKG6UeJP3hpflvsq3moqCZKYGts59My0SFWzPgiAFjnKbJdjoiWKgJOTQVZ52FW9KRRLXZf/s1600/ccake3.jpg" /></a></div><br />
Hi Everyone.........Hope you all had a Very Merry Christmas & A Very Happy New Year........I know you'll must be wondering if I have gone crazy & asking you all this 2-3 weeks later . Yes but sometimes it just so happens that one cannot keep up with everything we desire to do....... & needless to say that I really really missed all the wonderful & sweet posts that U guys might have posted but after all the busy-ness I'm finally back with a sweet treat for all my wonderful cyber friends . Hope the New Year brings lots & lots of Good health, wealth & prosperity & may you all be successful in all your endeavors .<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2OiLFD3sqga2s53dq_O6cQ-5GyMeFdWwTTQewN9mhpcfXSIQA6l7GEZY7CUv-hm6MEOvzgvVbX1_TxXeB7xNtxkIkj3tUcl5reMtS8BVikAxMotuUw9bfDJljj0ZPsVqZSLEcWFKNO3w/s1600/ccake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2OiLFD3sqga2s53dq_O6cQ-5GyMeFdWwTTQewN9mhpcfXSIQA6l7GEZY7CUv-hm6MEOvzgvVbX1_TxXeB7xNtxkIkj3tUcl5reMtS8BVikAxMotuUw9bfDJljj0ZPsVqZSLEcWFKNO3w/s1600/ccake4.jpg" /></a></div><b>Ingredients: </b><br />
<b>For the Base:</b><br />
I cup cookie crumbs<br />
Crumbs from 7-8 chocolate cookies ( I used some homemade leftover chocolate cookies & chocolate cake)<br />
1 tablespoon butter<br />
Spring foam Pan ( I used a mini cheesecake pan & a star shaped cookie cutter )<br />
<b><br />
</b><br />
<b>For the Cheesecake :</b><br />
1/2 pound Cream Cheese ( I used Philadelphia / Approx: 220 grams)<br />
1 cup heavy whipping cream<br />
150 grams dark chocolate ( 60% cocoa mass) ( I used Ghirardeli Dark chocolate )<br />
1/4 cup brown sugar<br />
1 tsp powdered unflavoured Gelatin ( or Agar Agar )<br />
2 tablespoons water<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wvO0I9FT2u55cTkvL-Q_7o7JZp4RmqNpwPkem5NTmc7mgmkrU3-7m-gfwTWwXkFaScDgbjDu2-ywtXP7gm8HMvixn8EIFK5TextpMVr-cGDbJ54OS0IMdes9ZfkWqYvG5JHVp7zNM_lO/s1600/ccake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wvO0I9FT2u55cTkvL-Q_7o7JZp4RmqNpwPkem5NTmc7mgmkrU3-7m-gfwTWwXkFaScDgbjDu2-ywtXP7gm8HMvixn8EIFK5TextpMVr-cGDbJ54OS0IMdes9ZfkWqYvG5JHVp7zNM_lO/s1600/ccake2.jpg" /></a></div><br />
<br />
<b>Preparation : </b><br />
Start by crushing the cookies in a blender / Transfer to a bowl , add 1 tablespoon melted butter . Mix well & layer them in the pan , press hard with your hands or with a spatula so as to form a 1/4 inch thick layer at the bottom of the pan. Refrigerate while you prepare the cheesecake batter . The layer will set in about 20 mins.<br />
<br />
<b>For the cheesecake: </b><br />
Bloom the gelatin by adding it to 2 tablespoons of water & let it sit for about 10 mins.<br />
Heat 1/4 cup of heavy cream & add the gelatin mix to it, stir until all the gelatin is thoroughly dissolved.<br />
Heat the chocolate in a double boiler until it is completely melted ( I used the microwave, microwave for about 30 seconds , take it out , stir & microwave again for 30 secs until all the chocolate is dissolved) Let it sit for 5-7 minutes so it cools off a little.<br />
Transfer cream cheese to the bowl of a stand mixer & using the paddle attachment mix until cream cheese looks light & fluffy ( Do Not Over-beat ) Now add the gelatin mix & beat again . Add the chocolate to this slowly & keep beating until all the chocolate is incorporated. Now add the left over heavy cream & beat again until the mixture comes together . Pour into springfoam pan & refrigerate for a Minimum 5-6 hours . Refrigerating overnight works best.<br />
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGSZYB6E8NGUz2_0klyqdnkwtR6lVKUIOM8iNud0moA4XN6AVrweRpvSC4JZsCcNbq9s7EwhSrqSA5WWN8-az9mik-vmW3pcTt5bgB3TSyT8qbZzE7FuR2qaCquN4F6iKbBl4U5pC7abn/s1600/ccake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGSZYB6E8NGUz2_0klyqdnkwtR6lVKUIOM8iNud0moA4XN6AVrweRpvSC4JZsCcNbq9s7EwhSrqSA5WWN8-az9mik-vmW3pcTt5bgB3TSyT8qbZzE7FuR2qaCquN4F6iKbBl4U5pC7abn/s1600/ccake6.jpg" /></a></div><br />
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I have used a star shaped cookie cutter / if you'd like to use one here is what to do:<br />
<div class="separator" style="clear: both; text-align: center;"></div>Line a tray with parchment paper & place the cookie cutter on top. Now fill the cookie cutter with cookie crumbs & butter mix.....press with your fingers to form a thin layer. Refrigerate for 20 mins.....once the cheese cake mixture is ready , take out the tray, fill the cookie cutter with the cream cheese mix , cover with kitchen wrap & refrigerate overnight. Once the cheese cake is set & you are ready to take it out, wet a small knife & try to release the cake from the mould on all sides. Now lift the mould gently & you have a cheesecake shape of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQb5yRtTOqMrXxfo1ertVNun5exRQaWXDqIX9oyt7bB4KDGS4P8pzEHeeuSfVbF30HVVVsVCPyRG4WEETzLxcWBzku5rI2NX1zoWqn0VoJP7iEJG3KlAoiTEmbgVLNyD9to1KCZzMRWg1/s1600/ccake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQb5yRtTOqMrXxfo1ertVNun5exRQaWXDqIX9oyt7bB4KDGS4P8pzEHeeuSfVbF30HVVVsVCPyRG4WEETzLxcWBzku5rI2NX1zoWqn0VoJP7iEJG3KlAoiTEmbgVLNyD9to1KCZzMRWg1/s1600/ccake1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Once again Wishing You All A Very Happy New Year.............Enjoy.</div></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com44tag:blogger.com,1999:blog-2881594761378716344.post-45939613901953639712011-12-22T12:19:00.000-08:002012-02-11T18:06:48.793-08:00Whole wheat oats spinach bread<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5caAIbtXtDcu3GLJRzaRJftCCcGm0DgrUYNsUMgA3S2HhSyrvcMYXcHd_pHseCnVBFzPpUFHrxca731ikXL95HD23aAwmo6CBYtf9P2_4D-dreFdBlv0JgRHnP5Sp6YAZlmnjM9XWS44O/s1600/bread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5caAIbtXtDcu3GLJRzaRJftCCcGm0DgrUYNsUMgA3S2HhSyrvcMYXcHd_pHseCnVBFzPpUFHrxca731ikXL95HD23aAwmo6CBYtf9P2_4D-dreFdBlv0JgRHnP5Sp6YAZlmnjM9XWS44O/s1600/bread4.jpg" /></a></div>Baking this bread is just one of my endeavors to bake a healthy loaf with less sugar & more healthy ingredients . I am just trying to eliminate any refined flours from my bakes. Since this was my first attempt I tried mixing wheat flour with all purpose flour & adding the Spinach & cumin really gives it an Indian flavor.......though the spinach just seems to have vanished / which probably means that we could add a lot more of it. Soooo until next time let's relish what we have here.<br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
2 1/4th tsp active dry yeast<br />
1 tablespoon sugar ( I used agave)<br />
1 cup water<br />
2 cups whole wheat flour ( Atta)<br />
1 cup all purpose flour ( Maida)<br />
1 cup oats ( I used Quaker old fashioned)<br />
1 tsp salt<br />
1/2 tsp cumin seeds<br />
3 tablespoons extra virgin olive oil<br />
1 cup packed chopped spinach<br />
2 tablespoons Flax meal( ground flax seeds) . As per the info on the Flax meal box 1 Tablespoon of Flax meal mixed with 3 tablespoons of water =1 egg<br />
1 tablespoon milk ( for brushing the top of the bread loaf)<br />
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<b>Preparation:</b><br />
<br />
Activate the yeast by mixing with 1/2 cup lukewarm water & sugar. Let it sit for about 10 minutes till the yeast froths up.<br />
MIx the ground Flax seed with 6 tablespoons of water & let it sit for 10 minutes as well.<br />
Meanwhile mix the flour, oats , salt & cumin seeds together .<br />
Once the yeast mixture is ready add the oil, flax meal mix , chopped spinach & start adding the flour & mix well. ( I used the stand mixer).<br />
Incorporate all of the flour, oil & spinach & knead it into a soft dough using water as required.<br />
If using the stand mixer let the dough knead well for about 8-10 minutes , if doing by hand then transfer the dough to a work surface, sprinkle flour & knead for about 10 minutes. The dough should be soft but manageable.<br />
Grease a big bowl with oil & as the dough is ready transfer to the oiled bowl & cover with clean kitchen towel. Let the dough sit for about 1 to 1.5 hours or until it has doubled in size.<br />
Once the dough has doubled , punch it down & knead for another 2-3 minutes. I generally oil my hands to avoid the dough sticking to my hands.<br />
Roll out the dough into a thick rectangular sheet about 8 inches by 10-12 inches long ( with your hands or by using a rolling pin) Now roll the dough into a cylinder & pinch the edges to seal it tightly. Transfer the dough to a 9/ 5 inch loaf pan, brush the top of the loaf with some milk & sprinkle with some oats or any seeds of your choice. Let the dough rest for another 1/2 hour for the second rise.<br />
Bake in a 350 F preheated oven for about 1 hour. The bottom of the loaf pan should sound hollow when you tap it . Let the bread cool in the pan for about 1/2 an hour , now transfer to a cooling rack & let it cool completely for 2-3 hours. Enjoy the delicious bread with condiments of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERK6GfO-t-NDLNgfyuB9U0kwOKuQav5XNO6TYBxYk1D8WrrijUnOy5MQtZV0sHMtDcQbq2ff93_LWS_ASshSVzEXyeAOwEFhnoTlLo2vffE6huY8tv3YT0DFc09AQ86wx_Zgh5mmz6RRv/s1600/bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERK6GfO-t-NDLNgfyuB9U0kwOKuQav5XNO6TYBxYk1D8WrrijUnOy5MQtZV0sHMtDcQbq2ff93_LWS_ASshSVzEXyeAOwEFhnoTlLo2vffE6huY8tv3YT0DFc09AQ86wx_Zgh5mmz6RRv/s1600/bread3.jpg" /></a></div><br />
<b>Enjoy...................</b></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com19tag:blogger.com,1999:blog-2881594761378716344.post-38567713890279953552011-12-06T09:06:00.000-08:002012-02-11T18:07:19.646-08:00Pickled Pearl Onions<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqWVQymK8hvPJcr4Mvq80_CL0UGpjFFUdxZEOkWbHYEuj3D8OPqC6RS4mrfC86XF2RtGE_pRGxMP2lfcyrkg6j53JicaGzzTh2h6wCjZq3kWh5d-geftRyUTQZtbIigqplSJyaBoVwSzW/s1600/pyaz1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqWVQymK8hvPJcr4Mvq80_CL0UGpjFFUdxZEOkWbHYEuj3D8OPqC6RS4mrfC86XF2RtGE_pRGxMP2lfcyrkg6j53JicaGzzTh2h6wCjZq3kWh5d-geftRyUTQZtbIigqplSJyaBoVwSzW/s1600/pyaz1.jpg" /></a></div>Pickling food in vinegar is a great way to make sure there is a little something that can add a strong & divine flavor to everyday simple meals. Good pickled onions are crispy, crunchy & full of flavor & make for an ideal accompaniment with any kind of Indian meal or sandwiches. A breeze to make, they can last for a long time in the refrigerator & are a personal favorite.<br />
<b>You will need:</b><br />
Pearl Onions : 250 grams or 1 bag<br />
White vinegar: 1 cup<br />
Salt: 1 tsp<br />
Coriander seeds: A pinch<br />
1-2 whole red chilli<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNW6TQkgBqwN0AI51ONcuhOuOmo3CdLF9haxSHWmn0t7GVOXvPSbb_Dd4VbgHi2TkZJb-5SZ5pgVz87VHMydj4AuAcxwScJ1DmwRsheRiHQ_X4Y4x8SsEP-d3VEsliWY80tFIjEU94AcUM/s1600/pyaz2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNW6TQkgBqwN0AI51ONcuhOuOmo3CdLF9haxSHWmn0t7GVOXvPSbb_Dd4VbgHi2TkZJb-5SZ5pgVz87VHMydj4AuAcxwScJ1DmwRsheRiHQ_X4Y4x8SsEP-d3VEsliWY80tFIjEU94AcUM/s1600/pyaz2.jpg" /></a></div><br />
<b>Preparation:</b><br />
Peel the onions & wipe them clean with a clean & dry kitchen towel.<br />
Transfer to a clean sterilized bottle & add vinegar, salt , coriander seeds & red Chili. Shake well & let the bottle sit on the counter for 1-2 days. Shake the bottle once or twice a day so the onions absorb all the flavors. 2 Days later the onions are ready to eat. Refrigerate the pickle once it's ready & it will stay good for 3-4 weeks.<br />
If you like them sweet you can add 1-2 tsp of sugar to this pickle. I did not as I like it hot & tangy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MSgZ0aqcygsKjEBkAcBtfhFGkWRJGENZEND7vE7Mgc-LDVIxI5bNL052jch-1HsUol6wSr7mVguLKvXhysgFwKpf0b7-oJmjFi4CqPFQ2WTxLO5OhujRITp7g4DoFAN3FQ_wKAH080B8/s1600/pyaz3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MSgZ0aqcygsKjEBkAcBtfhFGkWRJGENZEND7vE7Mgc-LDVIxI5bNL052jch-1HsUol6wSr7mVguLKvXhysgFwKpf0b7-oJmjFi4CqPFQ2WTxLO5OhujRITp7g4DoFAN3FQ_wKAH080B8/s1600/pyaz3.jpg" /></a></div><br />
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<b>Note:</b><br />
<br />
I had peeled each onion & did not rinse them in water as I did not want any water to seep into the onions. Dry onions soaked in vinegar only- last a longer time ( personal opinion)<br />
<br />
If you are using the onions for any other purpose there are some simple & easier ways to peel these onions:<br />
1. Throw the onions in a pot of boiling water, switch off the heat, cover the pot with a lid & let the onions sit in the boiled water for 1-2 minutes. Now rinse the onions out of the hot water & immediately transfer them to a bowl of ice cold water to stop the onions from cooking. Rinse out of cold water, cut each onion head ( the root end) & pinch the peel off between your fingers from the other end.<br />
2. If you are not in a rush to use the onions , soak them in water with some salt for 5-6 hours. Now cut the heads off & pinch the peel off the other side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMGDfn4rTFzqkHIo8riD96NeZapohsRS0WBr2W3vbnHn4y55J6ufZIo8jF209fflyvA2yjL9AspzSwAu4MLk6pghyYZgUdxuwQaGtxpoTTZ9i2lip3mrP_ce9B8sCzzMaeTQpvHcXj0Qg/s1600/Payaz5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMGDfn4rTFzqkHIo8riD96NeZapohsRS0WBr2W3vbnHn4y55J6ufZIo8jF209fflyvA2yjL9AspzSwAu4MLk6pghyYZgUdxuwQaGtxpoTTZ9i2lip3mrP_ce9B8sCzzMaeTQpvHcXj0Qg/s1600/Payaz5.jpg" /></a></div><br />
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</div><b>Enjoy..............</b></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com27tag:blogger.com,1999:blog-2881594761378716344.post-48765484990556626672011-12-01T12:38:00.000-08:002012-02-11T16:55:45.016-08:00Fruit & Nut Cake -Eggless ( Inspired by Fall Colours & a Trip to Central Park , NY)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDOYEt0-2PuiiwywSBtNIQPU-q-rX8-aZLiEWfUizBQniMzeBqQwgBVn006XyDkmxC9QYw3mGfg1EDaBNZwZXQ4NTTWWoJyJBp2iwJyrW9W_mvW-P4T29iq9FM5Pi_9nuLBk2CigJjOVP/s1600/newcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDOYEt0-2PuiiwywSBtNIQPU-q-rX8-aZLiEWfUizBQniMzeBqQwgBVn006XyDkmxC9QYw3mGfg1EDaBNZwZXQ4NTTWWoJyJBp2iwJyrW9W_mvW-P4T29iq9FM5Pi_9nuLBk2CigJjOVP/s1600/newcake4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Hi Friends, Hope you all had a Happy Thanksgiving . I know I sound crazy when I ask you this almost a week late but it was just a very busy & fun filled Thanksgiving for me with almost 4 days of get-togethers. Belated but I would really really like to thank you all today for being with me & supporting me the last 5 months ( That's when i started blogging) . Blogosphere has been one of the most beautiful experiences of my life & let me thank you all by taking you on a virtual trip to Central Park, NY & on the way I have a Thanksgiving treat for you that I hope you all will enjoy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have been living in NJ for the last 8 years & NY city which is not too far is said to be one of the most happening cities in the world. But it just so happened that "G" & myself both worked in the city for a long time & commuting to & fro 1.5 hrs each way was enough to wear us out by the weekend & there was no way we would go back during the weekends to explore the city. The only excursion trips we made to the city was with guests & what an irony- we never visited the Central Park which is said to be the most beautiful place during Fall & visitors from far & wide visit NY during this time to enjoy the fall colours. So this year the Veteran's Day long weekend ( 11the Nov) provided us with the perfect opportunity to visit & capture some of the most beautiful fall colours . </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Central Park, NY is spread in 843 acres & features 3 lakes . Here is one capture of the lake with a duck in it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXfIGqVlmw9X_FlwabeRif4DZ7vWwR9RrQXN6Q9WWlXPG_hGEQryPiOxYBFDN05XpnP5BMYUVbl02_UYTzUZc_f1gs7PfdbawgnJwa5tPSyKaNjg7jGKj7jf3JknzrskTjbQExlxMBEqS/s1600/centralpark2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXfIGqVlmw9X_FlwabeRif4DZ7vWwR9RrQXN6Q9WWlXPG_hGEQryPiOxYBFDN05XpnP5BMYUVbl02_UYTzUZc_f1gs7PfdbawgnJwa5tPSyKaNjg7jGKj7jf3JknzrskTjbQExlxMBEqS/s1600/centralpark2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59iQsH6SY0Bl84Y3nwOh1axZiQdI6sozpddoXa1g9oDzSfQY2viv1jBb18gOdDvWUgV6Cw5u7_fGW15UA0qOQgwf8fRl3eIz8baaTNAS2gaTohR-GRx_vKgagfXz2aacf4qXfe8PuobbD/s1600/newcake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59iQsH6SY0Bl84Y3nwOh1axZiQdI6sozpddoXa1g9oDzSfQY2viv1jBb18gOdDvWUgV6Cw5u7_fGW15UA0qOQgwf8fRl3eIz8baaTNAS2gaTohR-GRx_vKgagfXz2aacf4qXfe8PuobbD/s1600/newcake5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">This fruit & nut cake was inspired by the picture above but let's get to the Ingredients: </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cups all purpose flour( maida)</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp nutmeg powder</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp cloves powder</div><div class="separator" style="clear: both; text-align: left;">1 stick butter ( 112 grams)</div><div class="separator" style="clear: both; text-align: left;">3/4 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon orange zest</div><div class="separator" style="clear: both; text-align: left;">3/4 cup orange juice </div><div class="separator" style="clear: both; text-align: left;">3/4 cup buttermilk ( I made buttermilk by adding 1 tablespoon of white vinegar to 3/4 cup of milk -let it sit for 5 minutes till the milk curdles) Can be substituted with 2 eggs </div><div class="separator" style="clear: both; text-align: left;">3 cups of chopped mixed nuts & dried fruit ( I used dates, dry cranberries, raisins, apricots, figs, pistachios & walnuts)</div><div class="separator" style="clear: both; text-align: left;"><br />
</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSSdYpq4VgJV_OC_2V9RLWwnyJjkxHq-lI4rkw79G4kTOHCI6tXb77a7ekb-XsTjJ_8VyhOV1_PFC4S4_IjyVudclCQGvv7AF2l7VS8VPgsuX-7fpzXO6HLvKTWTxOdUYsYM5E0CrAHGy/s1600/newcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSSdYpq4VgJV_OC_2V9RLWwnyJjkxHq-lI4rkw79G4kTOHCI6tXb77a7ekb-XsTjJ_8VyhOV1_PFC4S4_IjyVudclCQGvv7AF2l7VS8VPgsuX-7fpzXO6HLvKTWTxOdUYsYM5E0CrAHGy/s1600/newcake3.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ECf9Eoc4peWGau5akZ8orVEIfnlx39_yc_rVDD7ocSc35s-qbJI7NJnXbMvZIzGY7SC6BuWdEZLCJTpIDTc1sU1xJYtC088D6Sjb3M7Nj18L8f62xIlwSJz14h8GJacei_xR7ZHceDyD/s1600/centralpark4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ECf9Eoc4peWGau5akZ8orVEIfnlx39_yc_rVDD7ocSc35s-qbJI7NJnXbMvZIzGY7SC6BuWdEZLCJTpIDTc1sU1xJYtC088D6Sjb3M7Nj18L8f62xIlwSJz14h8GJacei_xR7ZHceDyD/s1600/centralpark4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><b>Preparation:</b></div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Pre-heat the oven to 350 degree F , line a 9x5 " inch baking pan with parchment paper. </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">2. Sift together 1st 7 ingredients ( flour, baking powder, soda, salt, cinnamon, nutmeg , cloves) Keep aside</span></div><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">3. Soak the dates in a cup of lukewarm water so they become a little soft, chop all the dry fruit & nuts & sprinkle around a tablespoon of all purpose flour over the nuts to lightly coat them. This helps in the nuts & fruit to mix well in the batter & not settle to the bottom. </span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">4. In The bowl of an electric mixer , beat the butter & brown sugar until it becomes light & fluffy ( approx: 2 mins)</span><span class="Apple-style-span" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small; line-height: 18px; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: 13px; line-height: 23px;"><span class="Apple-style-span" style="color: lime;"> </span></span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="color: black;">scrape down the bowl, add the buttermilk, vanilla & orange zest & beat again until well combined</span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 23px;"><span class="Apple-style-span" style="color: black;">. </span></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">5. With the mixer on low add the flour & the orange juice alternately to the creamed mixture & beat only until well combined . By hand, fold in the dates( strain out the dates from the water before folding them into the mix) & all of the nuts & dry fruits. </span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">6. Transfer into the greased loaf pan & bake for approx: 50-60 mins or until a toothpick inserted comes out clean. Let the cake cool in the pan for 20-30 mins , then turn it out on a wire rack & let it cool completely.</span><br />
<div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"></div><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Note: To make the orange zest grate just the yellow part of the peel of a whole orange & the rest of the orange can be used for the juice , so one big orange is enough for this recipe.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2nDxWxv2Tpw441KDnpKxQwyfcUnrpvvCiqemm6Rz3y22qKAf58tfM93WBNSm_HznwUKaGNrVYLKPabE0GvTfw3l6as79cTbcRffPnqQSNE_0rAYUzgeLMsZe3PRTC1KJcu1IWYIK1-fB/s1600/newcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2nDxWxv2Tpw441KDnpKxQwyfcUnrpvvCiqemm6Rz3y22qKAf58tfM93WBNSm_HznwUKaGNrVYLKPabE0GvTfw3l6as79cTbcRffPnqQSNE_0rAYUzgeLMsZe3PRTC1KJcu1IWYIK1-fB/s1600/newcake6.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">The lake with the most beautiful colours.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU_Wk4UErQz6Iosd044QFJMwVDVZUyJj-ptvjydVOqkpGdIJGWhUK2n0fS3DWRyxHPUNbyhio-3-Cn27V_9sVBXjOVLD3q-bWC5tNiU_Bf9hqC-CKWQ8DfDZF5KHlzno5tA4DZGe1rjFQ/s1600/centralpark5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU_Wk4UErQz6Iosd044QFJMwVDVZUyJj-ptvjydVOqkpGdIJGWhUK2n0fS3DWRyxHPUNbyhio-3-Cn27V_9sVBXjOVLD3q-bWC5tNiU_Bf9hqC-CKWQ8DfDZF5KHlzno5tA4DZGe1rjFQ/s1600/centralpark5.jpg" /></a></div><div class="separator" dir="rtl" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPoAIG2-2h-MXnQOTFdwYMLPnuKYpkmmqWLn7_2JULR_FxlTQ52Y3rmRBHxMksSggz9g3ipX-CKX9y83EQxTtwPu47SR8sPDoXtSxM5KR5wmSz2eNbPgLHiKwWqZD7kBdzjVghym7QyQZ/s1600/centralpark6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPoAIG2-2h-MXnQOTFdwYMLPnuKYpkmmqWLn7_2JULR_FxlTQ52Y3rmRBHxMksSggz9g3ipX-CKX9y83EQxTtwPu47SR8sPDoXtSxM5KR5wmSz2eNbPgLHiKwWqZD7kBdzjVghym7QyQZ/s1600/centralpark6.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Just look at the colours. </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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59iQsH6SY0Bl84Y3nwOh1axZiQdI6sozpddoXa1g9oDzSfQY2viv1jBb18gOdDvWUgV6Cw5u7_fGW15UA0qOQgwf8fRl3eIz8baaTNAS2gaTohR-GRx_vKgagfXz2aacf4qXfe8PuobbD/s1600/newcake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59iQsH6SY0Bl84Y3nwOh1axZiQdI6sozpddoXa1g9oDzSfQY2viv1jBb18gOdDvWUgV6Cw5u7_fGW15UA0qOQgwf8fRl3eIz8baaTNAS2gaTohR-GRx_vKgagfXz2aacf4qXfe8PuobbD/s1600/newcake5.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">How can our trip be complete without a walk in the city/ the most hip & happening Times Square.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEjqiSmNit6d0RGldGOmTVSXgsEE4Mhra_XWUiV3G9jALzOs2BMBicCwWa55MCZxxViN0eNmM6mXEqUeFvwB6rH4O7pUsZj0aXWBdj_JIKPUzAl_7QvblLR6WAanh1bJW6qzSPmQ01hK_/s1600/centralpark7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEjqiSmNit6d0RGldGOmTVSXgsEE4Mhra_XWUiV3G9jALzOs2BMBicCwWa55MCZxxViN0eNmM6mXEqUeFvwB6rH4O7pUsZj0aXWBdj_JIKPUzAl_7QvblLR6WAanh1bJW6qzSPmQ01hK_/s1600/centralpark7.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Holland Tunnel- on our way back home.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FEgUBuREQ46Nhr6x3YMpIInWHlSkOhAcrZa74Bac_-hb7lBZJqzQo9IU-7-PxiwuThKDhQqI8sFERnSwH7CND1afp4fAH-hTSlXkCV0fdnpWiLVdOgKEbS7S7n6j2N9omIP-QITSsolD/s1600/centralpark8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FEgUBuREQ46Nhr6x3YMpIInWHlSkOhAcrZa74Bac_-hb7lBZJqzQo9IU-7-PxiwuThKDhQqI8sFERnSwH7CND1afp4fAH-hTSlXkCV0fdnpWiLVdOgKEbS7S7n6j2N9omIP-QITSsolD/s1600/centralpark8.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Hope you enjoyed this trip with me .......Belated Thankgiving wishes to each one of my wonderful friends. </div></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com25tag:blogger.com,1999:blog-2881594761378716344.post-31911011989889538352011-11-21T05:51:00.000-08:002012-02-11T16:49:30.731-08:00Raj Kachori/ Puffed Fried Indian Flat bread filled with Spicy & Tangy Condiments<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDdjQqWUzQTJ3vgDJerGLIWQBoRvy0ZUNRhbLZBkGsEBkY5Iq_OHQVP9v-sZRgvBlduLWg_xZc1knKjc7j84U134wAzmsHLVSIiFFWQA3y6yW0rg7eOZR-tCl0j884d1mDN7XOQngzHJt/s1600/raj1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDdjQqWUzQTJ3vgDJerGLIWQBoRvy0ZUNRhbLZBkGsEBkY5Iq_OHQVP9v-sZRgvBlduLWg_xZc1knKjc7j84U134wAzmsHLVSIiFFWQA3y6yW0rg7eOZR-tCl0j884d1mDN7XOQngzHJt/s1600/raj1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Raj Kachori is a very very popular street food in India A spicy chaat bowl full of delicious condiments has very refreshing & satisfying flavors. I feel Raj Kachori does not need much of an introduction so I will just cut it short.<span class="Apple-style-span" style="text-align: center;"> In the beginning it might seem a little intimidating to make them but it's not all that difficult. </span><span class="Apple-style-span" style="text-align: center;">I had made these for Diwali & the guests really had a great time filling them with condiments according to their taste </span><span class="Apple-style-span" style="text-align: center;">palettes. Can be served as a snack or an </span><span class="Apple-style-span" style="text-align: center;">appetizer</span><span class="Apple-style-span" style="text-align: center;"> , makes for an awesome presentation & is </span><span class="Apple-style-span" style="text-align: center;">thoroughly</span><span class="Apple-style-span" style="text-align: center;"> enjoyed by everyone. As for me I can have it as a complete meal anytime for lunch or dinner. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ0_Bz9hUG3PnUaGyKKRtOi8YKNmRCCUrQQtoRrfLIGCACQxrPzy1gmNzPYHUI05df2fsWerbUYrDTx_sF3gTN2ttIqhjyD1fSfgJ-F6XKO99xJVm8cZrCrJ9l8pUdD8YzBYXOkwdzvLM/s1600/raj2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ0_Bz9hUG3PnUaGyKKRtOi8YKNmRCCUrQQtoRrfLIGCACQxrPzy1gmNzPYHUI05df2fsWerbUYrDTx_sF3gTN2ttIqhjyD1fSfgJ-F6XKO99xJVm8cZrCrJ9l8pUdD8YzBYXOkwdzvLM/s1600/raj2.jpg" /></a></div><span class="Apple-style-span" style="text-align: center;"><br />
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<span class="Apple-style-span" style="text-align: center;"><b>Ingredients: ( will make about 20 kachoris)</b></span><br />
<span class="Apple-style-span" style="text-align: center;"><b>For the Kachori Dough:</b></span><br />
<span class="Apple-style-span" style="text-align: center;">I cup all purpose flour / maida</span><br />
<span class="Apple-style-span" style="text-align: center;">1 cup semolina/ sooji</span><br />
<span class="Apple-style-span" style="text-align: center;">2 tablespoon gram flour/ besan</span><br />
<span class="Apple-style-span" style="text-align: center;">1 tablespoon oil</span><br />
<span class="Apple-style-span" style="text-align: center;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="text-align: center;">1/4 tsp red chili powder</span><br />
Oil for frying the kachori<br />
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<b>Condiments: ( amount depends on the no. of kachori's you make)</b><br />
Boiled & dices potatoes<br />
Moong sprouts ( boiled)<br />
Fine Sev<br />
<div class="separator" style="clear: both; text-align: center;"></div>Yogurt<br />
Tamarind chutney<br />
Mint chutney<br />
chopped cilantro for garnish<br />
salt , red chilli powder & roasted cumin powder for garnish<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOCf9HxeKdAhvMX-DExa4FM9eHEA-YVSOFXiIeSCVUIBX3vfEBZ6H2Iyygq7B6vgc8K-OcVOGWWBFFHWcHDHDRDCT4LyWKlWBvpR_XhidFA8IfECGp2tnkfPJ1Kqnc_d_pAgIQheajKve/s1600/raj3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOCf9HxeKdAhvMX-DExa4FM9eHEA-YVSOFXiIeSCVUIBX3vfEBZ6H2Iyygq7B6vgc8K-OcVOGWWBFFHWcHDHDRDCT4LyWKlWBvpR_XhidFA8IfECGp2tnkfPJ1Kqnc_d_pAgIQheajKve/s1600/raj3.jpg" /></a></div><span class="Apple-style-span" style="text-align: center;"><br />
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<span class="Apple-style-span" style="text-align: center;"><b>To make the Kachori's :</b></span><br />
<span class="Apple-style-span" style="text-align: center;">Mix together all purpose flour, sooji , besan , oil, salt & pepper & knead into a firm dough . The dough should be firmer than the roti dough . Keep aside for 15-20 minutes. Knead the dough again & now it is ready to be rolled . Pinch the dough into plum size balls & roll each into a flat round circle 2-3 " in diametre. Now comes the tricky part. Heat oil in a pan or wok & the oil should be really hot so the puris can puff up immediately. Start frying the pooris one by one, ( I did in batches of 3) as soon as the poori puffs up , lower the heat to minimum & fry pooris on both sides until they turn golden in colour. Frying on low heat will take some time but the pooris will come out perfectly crispy. Take out & place on kitchen paper to drain excess oil if any. The pooris are ready . </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43_i-EeNUyKg1N_OadIz4gzLTG3MmZR8idg0UvpjchJ3MlM7IMkzkkkgkHfkimk29JB8OAnNfOErQ0dZmG_hcDre_uuQSlouQLls0M9oyWcYL_y2PdkGJoVtFPAojXEE6gK8oG6ZZkVLA/s1600/raj6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43_i-EeNUyKg1N_OadIz4gzLTG3MmZR8idg0UvpjchJ3MlM7IMkzkkkgkHfkimk29JB8OAnNfOErQ0dZmG_hcDre_uuQSlouQLls0M9oyWcYL_y2PdkGJoVtFPAojXEE6gK8oG6ZZkVLA/s1600/raj6.jpg" /></a></div><span class="Apple-style-span" style="text-align: center;"><br />
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-93nBuPKkWyBDjgWlnJubldvLy8jB1jdNeGc6rjYThpY2wbZFk16MwcypkNadr8WK8M2frNaVOWs71p78TYeaGrnQjxC8Bfk5_brawl4S9aKMWD1sal8PbGq22GWjkUSAPxhyphenhyphen9GMsPZvg/s1600/raj5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-93nBuPKkWyBDjgWlnJubldvLy8jB1jdNeGc6rjYThpY2wbZFk16MwcypkNadr8WK8M2frNaVOWs71p78TYeaGrnQjxC8Bfk5_brawl4S9aKMWD1sal8PbGq22GWjkUSAPxhyphenhyphen9GMsPZvg/s1600/raj5.jpg" /></a></div><span class="Apple-style-span" style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Make a hole in the centre of each poori & fill with all the condiments , add lots of yogurt & chutney as everything needs to be oozing out of the kachori. Sprinkle with salt , pepper & cumin powder. Garnish with cilantro & fresh pomegranate seeds or as desired. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkC8-1PLsU-mTrROM0FX3FtuqrLA4GQU-kvmMpaWH28_7Z-4K4_D2XDu-1mCymRwaklHw483KdS3CBG4U-thdxhdIzbtz96gX05IC6Vg1uAjz3C0az3i9TllpvIZ7lmrlJ_WWCQxLCTzn/s1600/raj4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkC8-1PLsU-mTrROM0FX3FtuqrLA4GQU-kvmMpaWH28_7Z-4K4_D2XDu-1mCymRwaklHw483KdS3CBG4U-thdxhdIzbtz96gX05IC6Vg1uAjz3C0az3i9TllpvIZ7lmrlJ_WWCQxLCTzn/s1600/raj4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These Raj kachori's can be prepared 2 weeks in advance & stored in an air-tight container . </div><div class="separator" style="clear: both; text-align: center;"><b>Enjoy............................</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com36tag:blogger.com,1999:blog-2881594761378716344.post-58653126679804325562011-11-15T07:38:00.000-08:002012-02-11T16:56:06.224-08:00Orange Cardamom Mini Bundt Cake ( Eggless)<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc5N8upA80BfBOS34h0BaWnVKj-2utCJrOSmIMVtLDqVWh-P-Bs1bM7Y9xjF2t8jTgwfSLhfxXXxMEJQR81b4aMGEcbFGu2yVCJiMB93Kw32o5PFVDAF1mNKWdZ7BdBGI7YBdCFvocOLO/s1600/cake15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc5N8upA80BfBOS34h0BaWnVKj-2utCJrOSmIMVtLDqVWh-P-Bs1bM7Y9xjF2t8jTgwfSLhfxXXxMEJQR81b4aMGEcbFGu2yVCJiMB93Kw32o5PFVDAF1mNKWdZ7BdBGI7YBdCFvocOLO/s1600/cake15.jpg" /></a></div><br />
"52 Muffins" As I walked down the isle at the store shopping for some props , crockery & cutlery for my pictures I saw this recipe book lying there with a very interesting title, intrigued as to what it had to offer since the title seemed very odd ( although it was an even number) I picked it up with the intention of browsing through it & probably buying it as it was marked only $ 5. Flipping through the pages & the pictures & recipes I was pretty disappointed as the book had just some very basic muffin recipes , but then there was this one recipe that seemed interesting : an orange cardamom muffin. I just took a quick glance at the recipe & keeping the book back walked hurriedly towards Hubby dear ( who was way ahead of me) before we loose track of each other in the store & then end up spending most of our time looking for each other as I often forget to carry my cell phone & as you all know , the rest is History: lol<br />
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvHCVvCfSKQUK3cDowh0HOJaetwOzPj_RzgtDvUgxJO2xoUrTfikvkMoi-iKwGU5g4mX7Z0aYOz8mwopZjxrAY1Zqur2TTths0R5XYl4urDMSnldN6EXOTjsOpvnPoz4KxhQ-TY19bdVP/s1600/cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvHCVvCfSKQUK3cDowh0HOJaetwOzPj_RzgtDvUgxJO2xoUrTfikvkMoi-iKwGU5g4mX7Z0aYOz8mwopZjxrAY1Zqur2TTths0R5XYl4urDMSnldN6EXOTjsOpvnPoz4KxhQ-TY19bdVP/s1600/cake3.jpg" /></a></div><br />
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It's already been a couple of months now & I had barely looked at the recipe so I don't even remember the ingredients but the "orange cardamom , orange cardamom" kept on rhyming in my mind & I think I'm really at peace now after having tried my own version of an orange cardamom cake . So here goes my recipe for all my wonderful friends & the cake tastes awesome as well.<br />
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<b>Ingredients: ( will make 6 mini bundt cakes)</b><br />
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2 cups all purpose flour( Maida)<br />
1/4 tsp salt<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp cardamom powder<br />
1 stick of unsalted butter ( 112 grams)<br />
3/4 cup powdered brown sugar<br />
3/4 cup buttermilk ( I made my own buttermilk by adding 1 tablespoon of vinegar to 3/4th cup of milk / let it sit for 5 minutes & the milk will curdle)<br />
3/4 cup fresh orange juice<br />
1 tablespoon orange zest<br />
1/4 tsp pure orange extract<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-Ha9hOhxsbBm7bc44gwyl165wDf845LwAD9XYcRanEzuLC7ygEKR88XTpJ3d5SEWrIBc3PUW943ARO4vvbVWMufY1rfNiPDxRaTREHCj_UbRc9kWF6fQ-gn3e0r1MMWg83MbirwKIARm/s1600/cake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-Ha9hOhxsbBm7bc44gwyl165wDf845LwAD9XYcRanEzuLC7ygEKR88XTpJ3d5SEWrIBc3PUW943ARO4vvbVWMufY1rfNiPDxRaTREHCj_UbRc9kWF6fQ-gn3e0r1MMWg83MbirwKIARm/s1600/cake11.jpg" /></a><br />
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<b>Preparation :</b><br />
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Start by sifting together all the dry ingredients , all purpose flour, salt, baking powder, soda &cardamom powder. Keep aside<br />
<div class="separator" style="clear: both; text-align: center;"></div>Whisk the butter & sugar together until light & fluffy , start adding the dry ingredients to the butter sugar mixture alternately with the buttermilk & orange juice till all the dry & wet ingredients are incorporated. Add the orange zest & orange extract & mix well. Transfer the dough to a well greased mini bundt pan & bake at 325 degree F preheated oven for about 35-40 minutes or until a stick inserted in the centre of the cake comes out clean. Let cool in the pan for about 10 minutes . Take them out & let cool completely. Decorate with a topping of your choice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZNIlmfPNItDUB2VwIZ_kDMfPYvF0fBso7bvOAt84L4FAje6JH4tNdmTYt6VByHlI8ux4huWNZTCGKUj5nElZ7IFwpV-unOdIrPEIDTDNBxiU58f1EIt8kLYT7NO2BFO9C4WzyivNcwNX/s1600/cake19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZNIlmfPNItDUB2VwIZ_kDMfPYvF0fBso7bvOAt84L4FAje6JH4tNdmTYt6VByHlI8ux4huWNZTCGKUj5nElZ7IFwpV-unOdIrPEIDTDNBxiU58f1EIt8kLYT7NO2BFO9C4WzyivNcwNX/s1600/cake19.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToDgUa5If127eClFQWVwFXM0f7v9J679FvI_1rnsJr3hNatQHo63QQHJX1hdpId9tFT_9gAMInDfncwP0stesYH8CQx_IvHEH-CEi96VJjFb5u_AahnSk_bzkm0seYuv7EHO8VEbD4go0/s1600/cake13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToDgUa5If127eClFQWVwFXM0f7v9J679FvI_1rnsJr3hNatQHo63QQHJX1hdpId9tFT_9gAMInDfncwP0stesYH8CQx_IvHEH-CEi96VJjFb5u_AahnSk_bzkm0seYuv7EHO8VEbD4go0/s1600/cake13.jpg" /></a></div><br />
I topped them with some chocolate ganache & crushed butterfinger .<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Enjoy....................<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVt1P60sj-DON725fvmueO4eTKzvARXJ9QEY3dRk7p9qnSRKSR1mlpJnCxYdbgARLaW9ZspfKVUGzsyJAvjmsnisc2f6lzM8q1OW9TGpP3KqZQ1T0RoLhYqTKx_3OxBi1kkbnBhBTQKaS/s1600/liebster_award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVt1P60sj-DON725fvmueO4eTKzvARXJ9QEY3dRk7p9qnSRKSR1mlpJnCxYdbgARLaW9ZspfKVUGzsyJAvjmsnisc2f6lzM8q1OW9TGpP3KqZQ1T0RoLhYqTKx_3OxBi1kkbnBhBTQKaS/s1600/liebster_award.jpg" /></a></div><br />
<ul style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;"></ul><br />
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4 Of my Blogger friends have shared the" Leibester award" with me. Thanks you so much to all my dear friends for honouring me with this wonderful award.<br />
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Thanks To:<br />
Kimberly ( Badger Girl Learns to Cook)<br />
Ambreen ( Simply Sweet 'n Savory)<br />
Sobha ( Good Food)<br />
Nalini ( Nalini's Kitchen)<br />
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<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">The word 'Liebster' is a German word that essentially means 'dear' and is derived from the verb 'lieber' which means 'to love'. </span><br />
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<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">Here are the rules for this award:</span><br />
<br />
<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">1. Thank the giver who gave the award and link back to his / her blog.</span><br />
<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">2. Choose 5 blogs whom you would like to give this award and let them know by leaving a comment on their blog.</span><br />
<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">3. Copy and paste the award on your blog.</span><br />
<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">4. Hope that your followers will spread the love to other bloggers as well.</span><br />
<span class="Apple-style-span" style="background-color: #f3f2ee; color: #4e2400; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 18px;">5. Thank all who read your blog and wish to follow you and of course - have fun!</span><br />
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I would really like to share this award with all my fellow bloggers who have been encouraging me all the time by their comments & compliments but since I have to choose just 5 I would like to share it with :<br />
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Sangee Vijay Of Spicy Treats<br />
Uma Of My KItchen Experiments<br />
Aarthi of Yummy Tummy<br />
Sensible Vegetarian<br />
Priya Of Mharo Rajasthan<br />
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Enjoy your award ....................<br />
<br />
</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com37tag:blogger.com,1999:blog-2881594761378716344.post-34361805822363345552011-11-08T06:27:00.000-08:002012-02-11T18:07:52.735-08:00Home Style Moong Dal/ Split Green Gram / Celebrating An Award<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1QiBoBrqUIQF2Pun7-A0lHUeosUshcyLMPeBsqm02rZc96Ads5_vCHNBxYqeLALDTZvrfk2CzaDGyyYlqtlKPJ2_5DS6AN6WGwAH369SYVn_u5Tjcl-yhdkpx31pt3lvmy5mvMwxFlll/s1600/dal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1QiBoBrqUIQF2Pun7-A0lHUeosUshcyLMPeBsqm02rZc96Ads5_vCHNBxYqeLALDTZvrfk2CzaDGyyYlqtlKPJ2_5DS6AN6WGwAH369SYVn_u5Tjcl-yhdkpx31pt3lvmy5mvMwxFlll/s1600/dal2.jpg" /></a></div><br />
Yes Guys it is celebration time at Smart -Snacks. I really feel honored & on top of the world to have received an award for my participation in Smitha"s ( Smitha's Spicy Flavours) & Siri 's ( Cooking with Siri) " Berries " event . Thanku so much Smitha & Siri for hosting this event & for all your time & effort that goes into bringing these events to us. Last week I received my award in the form of this most beautiful book ever " Sukham Ayu " which has some awesome & simple but Ayurvedic recipes. To my surprise most of the meals that I cook everyday are similar to the recipes in the book except that I do not use mustard seeds or curry leaves as tempering too often coz these are not a vital part of North Indian cuisine.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Initially I had started this blog to document some of my cooking & baking recipes for myself so no matter where I was I could always go back & see as to what I baked & if it really worked. Gradually as I moved forward it dawned on me that Blogosphere has evolved into a beautiful community & I have come across some amazing & super talented people who always have nice & encouraging words for fellow bloggers . So now I document much for those beautiful friends( & Yes I have more than a 100 friends now) as much as for myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe-juFhhR-5_h6Y-ZYZ22ZqnwAQTgoFHsUG5oKw1BF9Ii4IDDtb2NJGU5Cw1RcJ_eZHS135MaflyL-ARNgcjJUlB6_54Uj_SLlOZ6NCExcSFd3Q5Kf9MSFZ9y3sekdtpJ3a2dLxaKKv9U/s1600/dal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe-juFhhR-5_h6Y-ZYZ22ZqnwAQTgoFHsUG5oKw1BF9Ii4IDDtb2NJGU5Cw1RcJ_eZHS135MaflyL-ARNgcjJUlB6_54Uj_SLlOZ6NCExcSFd3Q5Kf9MSFZ9y3sekdtpJ3a2dLxaKKv9U/s1600/dal3.jpg" /></a></div><br />
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Celebrating the award & a 101 friends I bring to you a very simple Moong dal recipe from the book which is exactly what I cook almost twice a week, along with a side veggie & fresh roti & it is just 100% pure happiness on the plate. I never really thought of documenting these simple everyday recipes but after going through this " Award Winning book" I would really like to introduce all my friends to some simple everyday North Indian meals that are so comforting & satisfying & entirely different from the creamy & pasty -orange colored curries that we find at every North Indian Restaurant.I have no idea where from the restaurants evolved that kind of a cuisine as it is far from authentic & for the same reason I have not been to any North Indian restaurant here in the US for the last 4-5 years.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32LU2k9IzZtANOB_uUim-WP6odxXIYIzYcWQAi1zmII9FYGKju_43Y_07OQqJydJ592pNRcGkhsdwqQQwshjFrQA131fDBoe0m9eydW9rCRdOWzNQbUWWWmxulyM9oo35MH-WqX72vsAZ/s1600/dal4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32LU2k9IzZtANOB_uUim-WP6odxXIYIzYcWQAi1zmII9FYGKju_43Y_07OQqJydJ592pNRcGkhsdwqQQwshjFrQA131fDBoe0m9eydW9rCRdOWzNQbUWWWmxulyM9oo35MH-WqX72vsAZ/s1600/dal4.jpg" /></a></div><br />
<b>Ingredients:</b><br />
<br />
1/2 cup Moong Dal<br />
1& 1/2 cups of water<br />
1/4 th tsp turmeric powder<br />
salt to taste<br />
<br />
<b>For tempering the dal:</b><br />
<br />
1 tsp cumin seeds<br />
1/4 tsp asafoetida powder<br />
3-4 chopped green chillies<br />
1 & 1/2 tsp Desi ghee / clarified butter<br />
1-2 red Chillies<br />
pinch of red chili powder<br />
<br />
Method:<br />
<br />
Wash Dal thoroughly & pressure cook in 1 & 1/2 cups of water to 1 pressure , also add turmeric powder & salt . Let it sit for 5 minutes & then release the steam & open the pressure cooker as we do not want the dal to become mushy ( I generally put the pressure cooker under running water to release the steam )<br />
Heat 1 tsp of Ghee in a pan, add cumin seeds & let them splutter , now add asafetida & green chillies . Add it to the boiled dal & mix well. Now heat the remaining 1/2 tsp ghee & add a pinch of red chili powder & the whole chillies . Top dal with this chili ghee. Enjoy with a side of veggie , raita & fresh roti/ Indian flatbread. I have aloo gobhi / Cauliflower & potatoes , Boondi raita / yoghurt and sprout salad as an accompaniment.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBurUcQh32wsCS716hLzMkm_JfJfP_MUCxPyaJ7ULWvHSZNFThsUPNz7ThJxIAmZ0-HUtBHI6I-lUiHDd9KSxLEe3D6OygGMfn2g1hwU9SBFldus-HJT2Rnarvx_3pR4ybLAhGsrS1_1A/s1600/dal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBurUcQh32wsCS716hLzMkm_JfJfP_MUCxPyaJ7ULWvHSZNFThsUPNz7ThJxIAmZ0-HUtBHI6I-lUiHDd9KSxLEe3D6OygGMfn2g1hwU9SBFldus-HJT2Rnarvx_3pR4ybLAhGsrS1_1A/s1600/dal1.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYX_l7wO0fCMtf9H73RYr509slqCkIqbxr0gKFUVf2BKGdP4xtpkPKSsp9AKqGjZzvEi1Ywa-kkEMguvw5ehtK4KGuBEUFvX3QHuwc9-MZt3MTynyT3GjG0-8P1FOjZcwwyUUCrljuBVry/s1600/dal6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYX_l7wO0fCMtf9H73RYr509slqCkIqbxr0gKFUVf2BKGdP4xtpkPKSsp9AKqGjZzvEi1Ywa-kkEMguvw5ehtK4KGuBEUFvX3QHuwc9-MZt3MTynyT3GjG0-8P1FOjZcwwyUUCrljuBVry/s1600/dal6.jpg" /></a></div><br />
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<b>Enjoy.............</b><br />
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</b><br />
<b>This post has been linked to Kavi's Edible Entertainment "<a href="http://myedibles.blogspot.com/2011/10/announcing-healthy-cooking-challenge.html">Healthy Cooking Challenge</a> </b></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com43tag:blogger.com,1999:blog-2881594761378716344.post-36302141268334770732011-11-04T09:44:00.000-07:002012-02-11T17:00:34.074-08:00Besan Cookies / Nankhatai/ Gram Flour Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHoJz_7KcF1zcW607Uc4PcMIeTrRq_4GwjMvMRQmLEg0e3vnMw5sbXnPEuLVLMWZJMelWAjXlEGnONzL97uNAmsJGDySmmtGQaSJFGdolG5FDNHQai9po2jgQH3SjFdd-naWRJ3jrb69V/s1600/ck5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHoJz_7KcF1zcW607Uc4PcMIeTrRq_4GwjMvMRQmLEg0e3vnMw5sbXnPEuLVLMWZJMelWAjXlEGnONzL97uNAmsJGDySmmtGQaSJFGdolG5FDNHQai9po2jgQH3SjFdd-naWRJ3jrb69V/s1600/ck5.jpg" /></a></div><br />
<br />
Hi Friends,<br />
<br />
Hope you all had a very very nice Diwali & a Happy Halloween. Sorry for asking this late but it was really a busy & fun filled festival season -so much so that I wasn't even able to take pictures for all that I cooked for Diwali. Hopefully I will remake all that I did & post the recipes one by one. For now I have these delicious Besan Cookies ( Gram flour cookies ) that I baked as soon as the festivities were over coz<i> </i>I was really missing the baking. I have tried baking Besan Cookies or Nan Khatai ever since I came to the US, tried several variations but I think I have almost perfected it now with the recipe that follows.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqEALSw-FfKAMgU2J7lW90TwJaOp5pX5XaazVKq5TtzyaL3xzKoR3XFiIk0i1Lt0E3hr90Wc0kITzw5xYPu0TbzrQ26Hx_WTJlB9QywV7J8KgPUcXa8P4hZuV7LWxlTzVJ9Z4YEv9Dj0I/s1600/ck4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqEALSw-FfKAMgU2J7lW90TwJaOp5pX5XaazVKq5TtzyaL3xzKoR3XFiIk0i1Lt0E3hr90Wc0kITzw5xYPu0TbzrQ26Hx_WTJlB9QywV7J8KgPUcXa8P4hZuV7LWxlTzVJ9Z4YEv9Dj0I/s1600/ck4.jpg" /></a></div><br />
<br />
<b>Ingredients: </b><br />
<br />
1/2 cup Gram Flour / Besan<br />
1/3 rd cup All purpose flour/ Maida<br />
1/3 rd cup Semolina /Sooji<br />
1/4 tsp baking soda<br />
1/2 tsp cardamom powder<br />
pinch of salt<br />
1 stick unsalted butter/ 113 grams ( at room temp)<br />
1/2 cup powdered sugar<br />
1 tablespoon chopped almonds for garnish<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC574aye7N3P-TNYYAbM042qSVTSTnFtnqJraBVWpYtycDwOkMyHyd6qHETG6zKCP1OmsN_QV9jM58dyjXlrAnEaeWlDgi8IG1rgwp0BkY9tNTXgJhX761M4MVdHUwtosth8SXTzvR4B6U/s1600/ck3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC574aye7N3P-TNYYAbM042qSVTSTnFtnqJraBVWpYtycDwOkMyHyd6qHETG6zKCP1OmsN_QV9jM58dyjXlrAnEaeWlDgi8IG1rgwp0BkY9tNTXgJhX761M4MVdHUwtosth8SXTzvR4B6U/s1600/ck3.jpg" /></a></div><b><br />
</b><br />
<b>Preparation:</b><br />
<br />
Start by mixing all the dry ingredients together , gram flour, all purpose flour , semolina, baking soda, salt & cardamom powder. Sift together a couple of times to make sure everything is mixed well & there are no lumps. Keep aside.<br />
Whip butter & sugar together i a stand mixer or using a hand mixer until it is very light & fluffy. Now add the dry mix 2 tablespoons at a time & mix just enough to make a soft dough till all the dry ingredients are incorporated in the butter sugar mix. Roll it into a ball , it will be just like a soft dough.<br />
Divide the dough into 25 equal parts, roll into small balls & press them into the palms of your hands very gently just to flatten them very little. Now make a tic tac toe or a cross on each ball of dough with a knife & press a pinch of the chopped almonds in the centre of each ball. Place on greased baking tray & bake at 375 degree F ( pre-heated oven ) for 10-12 minutes. Keep checking to see when the cookies look perfectly golden as they can burn very fast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8Nu1YRVyNfxM5WJyT7G_2XVsBJQL1n6sErRJgTV7YVGZNb57vjFOuIvc7HYmr3d3Nzr1B4WtSaDubZAaFpGIa4BPUD1HdjmEZZo9psw8ICSFBfuQnXhR5v6hZl9P3Qu7sm0dVuzLLdwv/s1600/ck2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8Nu1YRVyNfxM5WJyT7G_2XVsBJQL1n6sErRJgTV7YVGZNb57vjFOuIvc7HYmr3d3Nzr1B4WtSaDubZAaFpGIa4BPUD1HdjmEZZo9psw8ICSFBfuQnXhR5v6hZl9P3Qu7sm0dVuzLLdwv/s1600/ck2.jpg" /></a></div><br />
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<b>Enjoy...................</b></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com26tag:blogger.com,1999:blog-2881594761378716344.post-26307966346872779112011-10-21T13:43:00.000-07:002012-02-11T18:08:25.403-08:00Cheese Stuffed Moong Daal Chilla / Yellow lentil Pancakes<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dJzKrkItKn-1FCCHZ-1_MfQWuxH-eRV6cap_tTmdCY6yTE8_qg_RRupFic4ZjHmgyamMELNm-cRQzgwyg_eiSR3tlCdrciKirvWhNxHDkvKrptSO2HQ9j-_CL0gn749R0cVtbxHwalse/s1600/chilka6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dJzKrkItKn-1FCCHZ-1_MfQWuxH-eRV6cap_tTmdCY6yTE8_qg_RRupFic4ZjHmgyamMELNm-cRQzgwyg_eiSR3tlCdrciKirvWhNxHDkvKrptSO2HQ9j-_CL0gn749R0cVtbxHwalse/s1600/chilka6.jpg" /></a></div><br />
Yes it is the Festival season & we have been having & making loads of sweets but having a savory accompaniment along with the sweets is also a must . I like sweets but then a hot & spicy snack has always been my personal favourite. Moong dal chilla are very easy to make , healthy & light on the stomach. The filling makes them even more delicious & also make them look very festive. Also one of my Mom's favourite , these chillas can be had as a snack or breakfast or - or whenever. Looks like I am at a loss for words so let's do the recipe:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjSEowD-TX0zYJCC4f19_wBAYZlAjCAi1BbvFp8nJirwSUH_jpT7h5KzuVdHBjpL1G82pgHPTEHSGpKH4CuWmesntIH81egRe2uT0cKJC4ntQOvstHx0mk5Mzd56R4fY5PBzcRNa5MU9c/s1600/chilka1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjSEowD-TX0zYJCC4f19_wBAYZlAjCAi1BbvFp8nJirwSUH_jpT7h5KzuVdHBjpL1G82pgHPTEHSGpKH4CuWmesntIH81egRe2uT0cKJC4ntQOvstHx0mk5Mzd56R4fY5PBzcRNa5MU9c/s1600/chilka1.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Ingredients:<br />
<br />
1 cup Moong daal ( Split yellow Moong Daal)<br />
Pinch of Asafoetida<br />
salt to taste<br />
<br />
For the Filling:<br />
1 cup of cheese ( I made fresh cheese)<br />
1 small onion chopped<br />
2-3 green chilli finely chopped<br />
1/4th cup peas ( I used frozen)<br />
1/4 tsp cumin seeds<br />
pinch of turmeric powder<br />
salt & red chilli powder to taste<br />
oil for frying.<br />
<br />
Preparation:<br />
<br />
Soak Moong daal overnight or for atleast 4 hours .<br />
Drain all the water & grind daal with asafoetida to a fine paste with just enough water to make a batter just like Dosa batter . Add the salt. Keep aside.<br />
<br />
For the filling:<br />
<br />
Heat 1 tsp oil in a skillet & add cumin seeds. Let them splutter & add onions & green chillies. Stir till the onions turn pink. Now add the cheese , salt , turmeric powder, red chilli powder & peas & stir well for 2-3 minutes. The Filling is now ready.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><br />
<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj7IiSem2pESyIVNcz7FFEDeuGHL7dw6PX-tKhky6-_fGxugcyira0glLYAIg_ouOaIIqLfyNthWMFo7-lrzz4YfxlXu2Q8mQcJSakq56YSkt3p6AbbrM52QnCIkAd1BUDOtpIbLXEFmN/s1600/chilka3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj7IiSem2pESyIVNcz7FFEDeuGHL7dw6PX-tKhky6-_fGxugcyira0glLYAIg_ouOaIIqLfyNthWMFo7-lrzz4YfxlXu2Q8mQcJSakq56YSkt3p6AbbrM52QnCIkAd1BUDOtpIbLXEFmN/s1600/chilka3.jpg" /></a></div>Heat a flat skillet or a non stick pan to make the chillas - grease it with very little oil, spread 1 tablespoon of batter & spread it in a round just like we would for Dosa. I tablespoon of batter makes small snack size chillas . Once done from one side, turn it upside down & let it fry . Now turn again & place about a tablespoon of cheese filling in the centre & fold from both sides. The chilla is ready to be served.<br />
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZul9NKNAncvBBPl5obMa-OdAZFHQSF77MJrGsnPjqQADuZwp73Qg4UWQJ7bcabjgtZ9fvlL5qyGR0mlZ2OHswnZGnnhKyxuLzgMBJjhmJBiv5RKchY510-8Gkucfdl59ikALTrQ_yk0D/s1600/chilka4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZul9NKNAncvBBPl5obMa-OdAZFHQSF77MJrGsnPjqQADuZwp73Qg4UWQJ7bcabjgtZ9fvlL5qyGR0mlZ2OHswnZGnnhKyxuLzgMBJjhmJBiv5RKchY510-8Gkucfdl59ikALTrQ_yk0D/s1600/chilka4.jpg" /></a></div><br />
I like the chillas with a very Hot green chutney made with lots of green chillies , cilantro & lemon juice.<br />
They are sure to be a hit with your guests so have fun during the festival season & hope you Enjoy...........</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com35tag:blogger.com,1999:blog-2881594761378716344.post-82288807809961389992011-10-17T06:10:00.000-07:002012-02-11T18:08:51.074-08:00Makkhan Vada For Karwa Chauth / Balushahi/ Badushaa/ Sugar Dipped Sweet Pastries<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcR214019MG9uZZYn22DVNMJlgOfq_oBvQU0zLF2vdPbcb-sTVrHQ3C-SzavaMlHbNHLHRHFveIb9bkAtdMwOr2-3g1G9INR-7-vaMIgSH3M05_z1BoQPiTYUTJgwsr3PhIBwSCgqLr7FB/s1600/balusahi1.jpg" /></div><br />
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Karva Chauth is a centuries old tradition observed annually in North India with great pomp & fervor where all married women dress up & observe a fast for the day , for the health , wealth, prosperity & longevity of their husband's & seek the blessings of Godess Gauri for a blissful marital life. This festival comes 9 days before Diwali on Kartik Ki Chauth i.e on the fourth day of the new moon. The term" Chauth "means the fourth day &" Karwa" is an earthen pot with a spout - a symbol of peace & prosperity which is necessary for the pooja hence the name Karwa Chauth.<br />
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The fast begins at daybreak around 4 am when women get up & feast on Sargi ( sweets & fruits , sweets mainly consisting of pheniyan, ghevar & many other sweets) In the earlier times the married girls would visit their parents for the festival season beginning as of Teej & Raksha Bandhan & their stay at the parents house would end at the auspicious Karva Chauth when the Husband would arrive to spend the day with his wife & bring along with him ( Sargi) sweets & fruits , new clothes mainly consisting of a saree & also jewellery sent by the girl's inlaws & the girl would begin her fast by having this Sargi at daybreak. Although it is a tough fast as it begins before daybreak & ends only after moonrise when women offer prayers & water to the moon , it is still a much awaited event for northern Indian women. <br />
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I always remember my Mom waking us up early morning to have Sargi with her & we would all enjoy the sweets & savouries with her. And the day would be longer for us than for her coz we would wait for the time when we would get to eat all that she made during the day. It was really amazing to see her dish out awesome sweets & savouries all day long without even drooling at them even though she had not had anything to eat all day. I think we have really run out of the energy & gusto that she had & the love & patience she prepared the dishes with. So whatever little I could manage is here in this recipe.<br />
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<b>Ingredients: </b><br />
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</b><br />
1 & 1/2 cup<b> </b>all purpose flour ( 150 Grams)<br />
1/4 cup Desi Ghee / Clarified Butter ( 50 Grams)<br />
2 tablespoons Yogurt ( 25 Grams)<br />
1/8th tsp baking soda<br />
1/4 tsp Cardamom powder<br />
water for kneading the dough<br />
Oil for frying the Vadas<br />
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For the Sugar Syrup:<br />
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1 cup Sugar ( I used Brown sugar)<br />
1/2 cup water<br />
3-4 pods Cardamom<br />
1/2 tsp lemon juice<br />
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<b>Method:</b><br />
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<b>For the dough:</b><br />
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Start with sifting the flour, soda & cardamom powder together a couple of times ( This helps in equal distribution of soda in the flour & the vadas will be more flaky)<br />
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Now add the Ghee & Yogurt & start kneading . The flour will be crumbly but will start getting together . When the ghee & yogurt is well combined in the flour, sprinkle some water & try to bring the dough together( i used only 1/8 cup of water) The dough should be soft but not smooth. We do not have to knead the dough for a long time to make it smooth. All we need to do is bring the dough together in a lump that will take only 1-2 minutes. You will see a lot of crackles in the dough. when the dough is done , cover & keep it aside for 20-25 minutes.<br />
After the waiting time is over knead the dough again for 1 minute light handedly . Divide the dough in 10-12 equal parts & roll them gently into small balls. We do not need to make perfect balls as we need the edges of the dough to be imperfect with a lot of crackes so they cook well in the oil. Once the dough is rolled into a ball make a dent in the centre with your finger .<br />
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For Frying the vadas, heat oil in a wok ( kadhai). Now comes the tricky part, the oil should be medium hot. To test if the oil is hot enough drop a pinch of dough into the oil , the dough should sizzle but come up very slowly , if the dough comes up immediately means the oil is too hot - in this case switch off the heat for a couple of minutes .<br />
If the oil is perfect , at first the vadas will just sink into the oil & the oil will sizzle a little, it will take about 2 minutes for the vadas to puff up & start to float on the oil. Do not touch or try to turn the vadas at this time , let them fry on one side for 4-5 minutes & then turn. It will take about 15 minutes for one batch of 6 vadas to fry perfectly pink.<br />
In the meantime make the sugar syrup on the other stove by adding 1/2 cup of water to 1 cup of sugar . Add the cardamom pods & lemon juice ,make the sugar syrup to one thread consistency , keep aside.<br />
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Once all the vadas are done frying , put them in sugar syrup & turn them very gently with a spatula so they soak the syrup on al sides. Let the Makkhan vadas sit in the syrup for about an hour. Garnish with Pistachios & saffron strings. The vadas are very very soft & flaky & just melt in the mouth like butter hence the name Makkhan Vada.<br />
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In the evening women adorn new colourful sarees, new bangles ,jewellery & makeup , henna is applied to the hands the day before , women from all over the neighbourhood gather & narrate mythological stories related to the significance of Karwa Chauth.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>The fast of Karwa Chauth truly sets the merry tone of the fun & frolic , fasting , feasting & festivities that come in good measure during Diwali - The biggest of all Festivals.<br />
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LInking this to Anu's Diwali<a href="http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html">Diwali-festival-of-lights-event</a><a href="http://diwali-festival%20of%20lights%20-diwali%20event/"></a><br />
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</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com42tag:blogger.com,1999:blog-2881594761378716344.post-78421932853737401112011-10-05T09:29:00.000-07:002012-02-11T18:09:35.425-08:00Paani Poori ( Pachranga Style)<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWpqmNEQXXPYVIMy8v8cmwW726WCH-iFxjGAj0cWzhIbmNh5AFGPhWNEd2U7QD0kCjl7fBIkAH24K0hz7Z4j-6Q2_yUNX9hAsAIiR8ZF9nhgQw2TQxjyMPFrQNaRMPlX-OIicz8pQQTHd/s1600/panipuri1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWpqmNEQXXPYVIMy8v8cmwW726WCH-iFxjGAj0cWzhIbmNh5AFGPhWNEd2U7QD0kCjl7fBIkAH24K0hz7Z4j-6Q2_yUNX9hAsAIiR8ZF9nhgQw2TQxjyMPFrQNaRMPlX-OIicz8pQQTHd/s1600/panipuri1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Paani Poori is a very very famous street food all over India .Small ,crunchy, puffed poori's stuffed with boiled potatoes & chickpeas , dunked in a spicy tangy water is an all time favorite. With the festivities in full swing, amidst loads of sweets & fried foods, paani poori comes as a savior to quench your thirst as well as clean the palette. During my last visit to India I spent a lot of time with my sister in Mumbai & being a paani poori freak herself she took me around town to every paani poori wala she knew of. I ended up having PP almost everyday for the duration of my stay but the best part being that I tasted innumerable kinds of paani & fillings : as we all will agree that we might be using the same recipe but every individual's preparations will still differ in taste & the way it looks. Having said this I can visualise the Paani Poori wala in my hometown who is one of a kind -serving the most delicious , sweet savoury & spicy PP ever. The PP comes with 4 kinds of water: khatta, mittha, Pudina & Hing wala ( Tangy, sweet, mint & asafoetida) & when you are done eating the last one poori will be filled with potatoes & yogurt probably to cool down the burning throat & mouth from the very spicy & hot water ( Hmmm -today I'm wondering if that's the reason he was called Pachranga) & the festival season would just be so much more fun as none of our festival shopping sprees would be complete without a stop at the famous Pachranga.<br />
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So here comes my recipe with the 4 spicy, sweet & tangy paani:<br />
<b>Ingredients:</b><br />
<b>For the Poori:</b><br />
1/4 cup fine sooji / semolina<br />
2 tablespoon Maida/ all purpose flour<br />
2 tablespoon atta / whole wheat flour<br />
oil for frying<br />
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<b>For the Paani ( Water)</b><br />
1 cup Tamarind paste<br />
4 tablespoons paani poori masala( store bought)<br />
2 tablespoon roasted ground cumin<br />
2 tsp black salt<br />
2 tsp red chilli powder<br />
1/4 tsp asafoetida<br />
1 tablespoon sugar<br />
1/4 cup fresh mint paste<br />
1/4 cup Boondi<br />
1-2 boiled & diced potatoes for filling<br />
1/2 cup boiled chickpeas for filling<br />
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<b>Method:</b><br />
<b>For the pooris:</b><br />
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Start by mixing all the flours together in a bowl & mix well.<br />
Knead it into a not very soft dough by adding just enough water & knead well. Let it sit for 5-10 minutes & knead one more time. Now the dough is ready for rolling.<br />
You can either divide the dough into 25-30 small balls & roll each one into 2 inch rounds or divide the dough into two parts, roll one part into a thin circle & cut rounds out of it with a small round cookie cutter. Do this with all of the dough but make sure you cover the cut rounds with a damp kitchen towel.<br />
Now heat oil in a deep heavy bottomed skillet , the oil should be medium hot , drop 3-4 pooris one by one into the oil & let them puff up. Once puffed lower the heat a little, turn them to the other side & let them be golden brown & crunchy from all sides. Heating the oil too much will result in puffed pooris but they will be soft .<br />
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<b>For The Paani: ( This is just an approximate , you can adjust the amount of spices acc. to taste) </b><br />
Mix the tamarind paste with 8-10 cups of water in a large bowl. Add the spices: paani poori masala, salt, red chilli, cumin .<br />
Now divide this mixture into 4 equal parts to make 4 differently flavoured paani.<br />
To one part add sugar to make mittha paani ( sweet water)<br />
To the 2nd part add freshly ground mint paste for Pudina wale paani<br />
To the third part add the asafoetida powder to make hing wala paani<br />
The fourth part is as is to make Khatta or Tangy water<br />
Stir well & add boondi to the water/ refrigerate for 1-2 hours before serving.<br />
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For serving fill the pooris with a mix of boiled & diced potatoes & chickpeas & the water can be served in individaul glasses or just dunk it into the water jug.<br />
You can also spice up the potato & chickpea mix by adding some tamarind or mint chutney to it.<br />
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Enjoy The festival season Friends with these sweet , savoury , spicy & sinful treats......<br />
Happy Navratri & Dashmi to all my dear friends at blogosphere........<br />
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Cheers........</div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com42tag:blogger.com,1999:blog-2881594761378716344.post-46164599906667097822011-10-03T06:12:00.000-07:002012-02-11T18:09:51.693-08:00Cheese Stuffed Potato Bombs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV3NlSDK44Iivg0AcwnMinynxmLboaUeK6Db5fJ-KmuIT7U5H_cPvDItYJigbjV5RoIcZsjDKolwmyMBlW9139ekoZjx1iyeCjAzU08w1247paLrsO4VKmfwy9i2w71Zx7Rb6XSulChfB/s1600/potato1.jpg" /></div><br />
With the advent of the festival season in India it is really time to treat ourselves to some sweet & savory snacks & try get into the festival spirit. My Mom who is not computer savvy (like many of our moms I guess ) relies on my brother to show her my new posts on the blog. One such moment when I was chatting with my family and my Mom was looking at my posts ,she found a surprise element in my blog. Yes she was really surprised that I had no Indian sweets, Indian meals or snack posts ( with the exception of Dahi Pyaaz Curry) in my blog , everything that I had been so famous for, my so called signature dishes that are my family favorites & am asked to prepare those every time I visit India. Hmmm......Good Point Mom, probably I think I just took all those everyday delicacies for granted & indulged more in cakes & baking as I love learning & trying new recipes. But the advent of the festival season, the bare footed chill creeping in silently, no sunshine for the last few days, & above all My Mom's desire are reasons enough to indulge in some sinful sweets & savories. So here I come with one of my family's all time most favorite snack ......potato cutlets or potato bombs as I called them here:<br />
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<b>Ingredients:</b><br />
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2 -3 boiled & mashed potatoes<br />
1 small onion finely chopped<br />
3-4 green chillies finely chopped<br />
8-10 strands of Fresh cilantro finely chopped<br />
1/2 tsp coriander powder<br />
1/2 tsp mango powder<br />
1/4 tsp roasted cumin powder<br />
Salt & red chili powder to taste<br />
Bread crumbs from 1 slice of bread ( I used the shredder attachment to shred 1 slice of fresh white bread)<br />
2 tablespoon fresh cheese for stuffing ( I used Mozzarella )<br />
1/2 cup sesame seeds for rolling the potato balls<br />
Oil for frying<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnR3I4Tq58okWyf8BpQHCmag__-_tBcPtR0_KoUsTp-ci3zvxrsx_1PlpUS-34BLwBUkVfuol3MUbgQZxmGcMIldeozgosdZ_5HeStOfjPS3GCoQCXzaRF-Vbl0DC5NPfsF-NWVY_lges/s1600/potato5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnR3I4Tq58okWyf8BpQHCmag__-_tBcPtR0_KoUsTp-ci3zvxrsx_1PlpUS-34BLwBUkVfuol3MUbgQZxmGcMIldeozgosdZ_5HeStOfjPS3GCoQCXzaRF-Vbl0DC5NPfsF-NWVY_lges/s1600/potato5.jpg" /></a></div><br />
<b>Method: </b><br />
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</b><br />
<b>For the filling:</b><br />
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Add some salt & black pepper , very little chopped cilantro to the cheese & keep aside.<br />
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<b>Potato Balls: </b><br />
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For the potato balls mix everything together with the potatoes with the exception of sesame seeds, bread crumbs, onion, green chili, cilantro and the dry spices. Mix well light handedly , if there are bits & pieces of potato left that is fine . You can also grease your hands with some oil if the mixture is too sticky . Roll it into a dough like ball. Now divide the potato mixture into 10-12 equal parts or you can do it just by taking enough mixture that can be rolled in the palms of your hands. Flatten this potato mix a little & put about 1/2 tsp of the cheese mix in the centre , close it off from all sides & roll it into a ball. Now roll the ball into the sesame seeds thoroughly. Repeat the same process with all balls.<br />
Heat oil in a deep frying dish & fry the potato balls on high heat until they turn golden brown.<br />
Serve with ketchup or chutney of your choice.<br />
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvRP6RxuwWremBbqah2IAWAg4Pi_fmmbHJZo-g4qn1Con9fNTO5vk-oToJjJipz4LfRyPI3buhawFaTQ4ENka1I1sDFTN84L0dKPiJ_bpDRUuFdbMWI7XrcszuGAd16coMY5rYP0Cq95W/s1600/potato3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvRP6RxuwWremBbqah2IAWAg4Pi_fmmbHJZo-g4qn1Con9fNTO5vk-oToJjJipz4LfRyPI3buhawFaTQ4ENka1I1sDFTN84L0dKPiJ_bpDRUuFdbMWI7XrcszuGAd16coMY5rYP0Cq95W/s1600/potato3.jpg" /></a></div><br />
<b>Enjoy............</b><br />
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Note: You can make of filling of your choice , i sometimes also do it with vegetables.<br />
Also I have rolled some balls in bread crumbs & sesame seed mixture as I ran out of sesame seeds.<br />
You can also roll them in a shape of your choice.<br />
Hubby loved the ones rolled in sesame seeds..hope you guys will enjoy it too.<br />
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Linking this to Anu's <a href="http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html">Diwali-Festival Of Lights-Diwali Event</a></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com25tag:blogger.com,1999:blog-2881594761378716344.post-82466013235023843102011-10-02T19:00:00.000-07:002011-10-02T19:08:35.960-07:00100 Yummy Diwali Sweet Recipes<div dir="ltr" style="text-align: left;" trbidi="on"><h3 class="post-title entry-title"><a href="http://thecuisine.blogspot.com/2011/09/indusladies-diwali-free-e-book.html">IndusLadies Diwali Free E-Book !</a><br />
</h3><div class="post-header-line-1"></div><div class="post-body entry-content"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVGrxgSWtlKPiGfmpLaEiK3nQ7r-0OsLhzlsYxQ6KiAxW24X1eMyj5FsIY1RsUeBaJTNZ_CSy6fVjj_uOZ4BxLvDtwBXlP7Wyol_8-4L2Us50KPqd-xAxUHmnSPE4dqS8AOLzXraZzAk/s1600/logo.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5658177018280341314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVGrxgSWtlKPiGfmpLaEiK3nQ7r-0OsLhzlsYxQ6KiAxW24X1eMyj5FsIY1RsUeBaJTNZ_CSy6fVjj_uOZ4BxLvDtwBXlP7Wyol_8-4L2Us50KPqd-xAxUHmnSPE4dqS8AOLzXraZzAk/s400/logo.png" style="display: block; height: 89px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 213px;" /></a><br />
<div style="text-align: left;"><span style="font-family: verdana;">For the upcoming Diwali festival on October 26th, 2011, IndusLadies are compiling an E-book called "<span style="font-weight: bold;">100 Yummy Diwali Sweet Recipes</span>”.They are collecting sweet/dessert recipes from various food bloggers to be featured in this E-Book.</span><br />
<br />
<span style="font-family: verdana;">This E-book will be made available as a free download to their community's 1.3 Lakh+ members and to their 9000+ Facebook fans. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am sending recipe for <a href="http://smart-snacks.blogspot.com/2011/06/mawa-gujiya.html"><span class="Apple-style-span" style="color: orange;">Mawa Gujiya</span></a></span><br />
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<span class="Apple-style-span" style="background-color: white; color: #000099;"><span class="Apple-style-span" style="font-family: tahoma, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Please </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">send a sweet/dessert recipe from your blog to <b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">partners@indusladies.com by Oct 8th, 2011.</b></span></span><br />
<br />
<div style="text-align: center;"><a href="http://www.indusladies.com/forums/announcements/147072-100-yummy-diwali-sweet-recipes.html" style="font-family: verdana; font-weight: bold;">Visit IndusLadies for more details</a><br />
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</div></div></div><div style="clear: both;"></div></div>Alpanahttp://www.blogger.com/profile/06935183504142568855noreply@blogger.com4