tag:blogger.com,1999:blog-62938598485347310232023-11-16T04:40:17.930-08:00Cooking ...is love made edible!!vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6293859848534731023.post-32423483975321080902015-07-29T01:41:00.002-07:002015-07-29T01:46:14.709-07:00authentic bisibele baath recipe ...<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
My introduction to Bisibele baath and the experience was horrible..being given a plate of extra spicy and extra sour, mushy rice dish which almost tasted like sambar rice in dolphin hotel during a college function. I swore i would never even think about bisibele baath in my entire life. But after i got convinced by a lady colleague of mine who is basically from coorg, karnataka ; (bisibele baath being an authentic, traditional recipe of the kannada cuisine..).and she actually explained the difference between sambar rice and bisibele baath after a long and hellbent debate from my side, I decided to learn and try the ORIGINAL bisibele baath and it turned out to become one of my favorites.. I am going to share that recipe today..<br />
<br />
BISIBELE BAATH<br />
<br />
<br />
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<br />
Ingredients:<br />
<br />
For the Masala /Bisibelebath Pudi:<br />
<br />
Channa Dal 1 tbsp<br />
Urad Dal 1 tbsp<br />
Dhania seeds 2 tbsp<br />
Dried Red Chillies - Byadige -20 and above<br />
Fenugreek a generous pinch<br />
Kopra/ dry coconut/ dessicated coconut 4 tbsp<br />
Cinnamon 1/4"<br />
Marathi moggu- 1 <br />
Tamarind 1/2 tbspn<br />
poppy seeds tspn <br />
Jaggery size of a lemon (adjust according to taste)<br />
Salt to taste <br />
<br />
For the pressure cooker:<br />
<br />
Rice- 3/4 cup<br />
Toor Dal a little less than -1/2 cup<br />
Vegetables (green beans, carrots, potatoes, green peas)- 2 cups<br />
peanuts- 2 tspns<br />
Water- 6 cups<br />
Turmeric- a pinch<br />
Ghee- 2 tspns<br />
<br />
For the seasoning:<br />
<br />
Ghee- 3-4 tbsp<br />
Mustard seeds- 1/2 tsp<br />
Hing- a generous dash<br />
Curry leaves- 20-25<br />
Dry red Chillies broken- 4-5<br />
Cashews broken- 15-20 pieces<br />
<br />
Method:<br />
<br />
<ol>
<li>Heat 2 tspns ghee in a pressure cooker and add the peanuts and fry till they crackle. Add the chopped vegetables and fry till they change color and turn crispy. Wash rice and toor dal, combine it with the rest of the ingredients
mentioned under 'for the pressure cooker' in a pressure cooker. Turn on
the heat.</li>
<li>Cook for two/three whistles till soft and completely cooked. Set it aside<br />
</li>
<li>Mean time, toast all the spices under the 'masala' individually till fragrant.<br />
</li>
<li>Toast the Kopra as well. Make sure it is still pale golden in colour.</li>
<li>Combine the toasted spices, Kopra and everything else under the
'masala' with a little water in a blender and grind it into a paste. The
paste should be slightly coarse, not too smooth like say Sandal paste,
but still slightly coarse, like say chutney.</li>
<li>Pour the ground masala and some water into a thick bottomed big pot.
Bring it to a boil. simmer. Make sure there is enough water in the
masala and it is not sticking to the bottom of the pot. So keep and eye
on it and keep stirring. Simmer it for 20 minutes, till the rawness of
the masala disapper and the aroma is mellow and heady. If you have any
doubts about the doneness of the masala, go ahead and simmer it for
another 10 minutes, but do not hurry into the next step.</li>
<li>Once the masala is cooked and aromatic, carefully mix in the cooked
rice-dal-vegetable mixture. Needs to be very careful, it is gonna scald
in the matter of seconds.<br />
</li>
<li>Combine eveything well. Bring it to a gentle boil.</li>
<li>Prepare the tadka. Heat ghee in a pan. Throw in the mustard seeds,
hing, curry leaves, chillies and the cashwenuts one by one. Pour the
sizzling mixture on the rice mixuture and cook for more whistle.</li>
<li>Adjust salt. Add more ghee if needed. Serve hot with Bundi or chips or mixture of choice.</li>
</ol>
</div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-84252565584959984842015-06-21T03:53:00.001-07:002015-06-21T03:53:03.742-07:00Khandvi..a snack for those who crave for a delightful taste and yet are quite calorie-conscious.. <div dir="ltr" style="text-align: left;" trbidi="on">
Khandvi is one of the yummiest snacks. It is easy; yet tricky to prepare. I learnt this recipe from my new Gujarati neighbour. :-) One thing that really makes me happy and enthusiastic is a new neighbour for this reason. And i prepared it yesterday evening and it came out perfect. Just the way it tastes out there in any of those marwadi restaurants.<br />
So, I proudly share my newly learnt recipe of this surprisingly yummy snack for the calorie-conscious guys out there.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8o6Af-EQKgpC9SlQnJauRQvgTGLxTupCgQRwDgmxD6AgaczAHzg-z7rZ1NPNhG1BK1LxHifdppyZwJzOnEInGbU5hbkXPbss4-vTTl57R7-BR0fovWSbAFXBBpMb9vjNX84MxGS-jJsH/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8o6Af-EQKgpC9SlQnJauRQvgTGLxTupCgQRwDgmxD6AgaczAHzg-z7rZ1NPNhG1BK1LxHifdppyZwJzOnEInGbU5hbkXPbss4-vTTl57R7-BR0fovWSbAFXBBpMb9vjNX84MxGS-jJsH/s1600/images.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />Ingredients:<br />
<br />Chickpeas flour/ Besan - 250 grams<br />
curd- 100 grams<br />
green chilli-ginger paste- 1 teaspoon<br />
asafoetida/ hing- 1 pinch<br />
salt to taste<br />
turmeric powder- 1/4 teaspoon<br />
freshly grated coconut- 50 grams<br />
mustard seeds- 1 teaspoon<br />
Green chilli (chopped)-1 <br />
ghee- 1 teaspoon<br />
chopped fresh coriander leaves- 50 grams<br />
sugar- 1/2 teaspoon (dilute with 2 teaspoons of water)<br />
water- 3 cups (600 ml) + 2 teaspoons<br />
<br />
Method:<br />
1. Take a bowl and mix in the besan, curd, turmeric, hing, salt, ginger-green chilli paste along with 3 cups of water.<br />
2. Heat a sauce pan and add in this mixture and keep stirring continuously till it thickens and literally forms a ball like shape while stirring.<br />
3. Grease a huge plate with oil and spread this mixture while still hot into 1/2 mm thickness and cool it for 10 minutes.<br />
4. Make slits on the layer with a knife like inch ribbons and carefully, roll each ribbon in to a khandvi roll.<br />
5. Prepare the tempering by heating ghee in a pan and let mustard see splutter and add the green chillies too and fry for a minute. Add in the coconut and coriander and immediately add in the sugar water and garnish on top of the khandvi rolls. Serve Hot with green chutney.<br />
<br />
<br />
<br />
<br />
<br />
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</div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-13251816069406871182015-06-21T03:21:00.004-07:002015-06-21T03:23:23.836-07:00 Italian Pasta..As It Is.. <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Currently, I am enjoying the most flavorful pasta dish i ever had till date..and it has been made by my brother. During his stay in the United States, he has learnt Mexican and Italian Cuisine through his friends. Basically Pasta is an Italian dish and believe me!! Indian restaurants prepare the most uninspiringly distasteful pasta And you can surely give a miss to sunfeast and maggi pastas too. You would realise that.... once you taste this original Italian Pasta that i am having right now. <br />
So my dear friends, I share the same with you here today..<br />
It always the pasta sauce which makes a hell lot of difference to the entire pasta dish. So, here i share the original Italian red sauce recipe.<br />
<br />
Ingredients:<br />
<br />
For red sauce: <br />
10 red ripe whole tomatoes<br />
5 garlic cloves<br />
1 cup fresh basil leaves<br />
2 tablespoons extra virgin olive oil<br />
salt to taste<br />
italian seasoning/mixed herbs as per taste <br />
crushed chilli flakes as per taste<br />
<br />
Pack of spaghetti or fusili pasta <br />
5 cups water (for boiling)<br />
1 tspn salt<br />
1 tspn olive oil<br />
<br />
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<br />
<br />
Method:<br />
1. Boil the water along with salt and oil till the water bubbles vigorously.<br />
2. Add in the pasta and cook till soft; for almost 10 minutes. Drain and run through cold water. Keep aside.<br />
3. Heat a saucepan and add the extra virgin olive oil and add the garlic cloves and. the whole tomatoes and cook till they turn soft and mushy by smashing them often. i.e, for almost half an hour. <br />
4. Add in the salt, fresh basil leaves, italian seasoning and mix thoroughly till the veggies almost melt into a sauce.<br />
5. Add in the boiled pasta and cook on medium heat. Give it a good mix and top[ it with crushed chilli flakes and seasononing and serve hot. <br />
<br />
<br /></div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-90253166771462938142015-04-29T04:23:00.001-07:002015-04-29T04:23:04.327-07:00Aloo tikki chhole chaat...(Delhi style)<div dir="ltr" style="text-align: left;" trbidi="on">
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Honestly Speaking! Growing up in Delhi is the best thing to happen for foodies..Nowhere else have i seen the passion for food that Delhites have..I learnt a lot about north-Indian cuisine (Starters, Main course dishes, snacks, Sweets, Desserts, Savories..) during my stay there in my childhood. Festivals were the time when i was stuffed up by neighbours..Let it be the vrat ka prashad or the chatpate chaats.. Lots of memories to cherish.</div>
<div style="text-align: justify;">
Today i am going to share the typical, Delhi style Aloo tikki chaat.. </div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
For the tikkis:</div>
<div style="text-align: justify;">
3 or 4 medium size potatoes/aloo</div>
<div style="text-align: justify;">
1/2 tsp cumin powder/jeera powder</div>
<div style="text-align: justify;">
1/2 tsp coriander powder/dhania powder</div>
<div style="text-align: justify;">
1/4 tsp fennel/saunf powder</div>
<div style="text-align: justify;">
1/2 tsp red chili powder/lal mirch powder</div>
<div style="text-align: justify;">
1/4 tsp chaat masala powder</div>
<div style="text-align: justify;">
1/4 tsp garam masala powder</div>
<div style="text-align: justify;">
1 tbspn corn flour/bread crumbs</div>
<div style="text-align: justify;">
1 or 2 tbsp oil for frying the tikkis</div>
<div style="text-align: justify;">
salt to taste</div>
<div style="text-align: justify;">
For Assembling and garnishing:</div>
<div style="text-align: justify;">
1 bowl of chhole</div>
<div style="text-align: justify;">
20g chopped onions</div>
<div style="text-align: justify;">
20g chopped coriander</div>
<div style="text-align: justify;">
20g green chutney</div>
<div style="text-align: justify;">
20g sweet chutney</div>
<div style="text-align: justify;">
20g Yoghurt</div>
<div style="text-align: justify;">
chaat masala as required</div>
<div style="text-align: justify;">
20g Sev</div>
<div style="text-align: justify;">
red chili powder as required (optional)</div>
<div style="text-align: justify;">
lemon juice as required (optional)</div>
<div style="text-align: justify;">
</div>
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<div style="text-align: justify;">
Method:</div>
<ol>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Boil the potatoes till they are cooked till soft.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">peel the potatoes when they are still warm and then mash them.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Add all the spice powders listed above including salt.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Add the corn flour as well. stir and mix well.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Make medium sized patties from the potato mixture.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Shallow fry or pan fry till the patties are crisp and browned.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">serve with chhole; topped with both the green chutney and sweet chutney.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Also add some chopped onions, chaat masala and sev.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Add spiced yogurt. Sprinkle a pinch of chaat masala and red chilli powder and sev on top.</li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;">Serve aloo tikki chhole immediately.</li>
</ol>
</div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-39201560790384070212015-04-28T10:06:00.001-07:002015-05-03T09:03:05.676-07:00Love bites...Trust me!! you will fall in love.. :-) <div dir="ltr" style="text-align: left;" trbidi="on">
I am not one of those people who experiment with flavors..food. I always prefer the authentic, original versions. But today, it so happened that i used my intuition and curiosity, i did not make use of any prior knowledge and you know what!! i surprised myselves with a really delicious snack. So, I am sharing it with all of you now. I dedicate this recipe to my angel baby.. :-)<br />
Love Bites<br />
<br />
Ingredients:<br />
Maida- 250g<br />
Milk- 50g<br />
Baking soda- 5g<br />
Salted butter- 30g<br />
vanilla essence- 5ml<br />
For sugar syrup:<br />
Ssugar- 250g<br />
Water- 100ml<br />
Oil-500ml<br />
<br />
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<br />
Method:<br />
1. Sieve together maida and baking soda into a bowl.<br />
2. Melt the butter and add it and mix it gently to form a crumbly texture. Add in the vanilla essence and milk and mix it well and knead it into a soft but firm dough and cover with a moist cloth.<br />
3. Let it rest for 15 to 20 minutes. Then roll the dough into chapatis and cut into heart shapes using a heart-shaped mould and slightly press the edges of each heart with your fingers.<br />
4. Heat oil in a deep-botomed pan till it fumes. Reduce the heat to medium flame and fry the heart in batches till crispy and golden in colour. Drain and keep aside to cool.<br />
5. Heat 100ml of water in a saucepan and add the sugar and make a 2 thread consistency sugar syrup.(when you hold a drop of the syrup between your thumb and index finger and separate your fingers, 2 threads must be formed)hread<br />
6. Switch off the stove and immediately add in the hearts and mix gently till all the hearts are coated with the syrup and place each separately on a butter paper to cool.Store in an airtight container. Top them with powdered sugar.<br />
<br />
For the first time in life, i had experimented; with my angel baby in mind, and it turned out to be a really yummy snack... :-) Try it out and enjoy!!!<br />
<br />
<br />
<br /></div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-38313442273474771832015-04-27T12:35:00.002-07:002015-05-03T09:16:27.594-07:00Chhole Bhature...my best friend's request!! :-)<div dir="ltr" style="text-align: left;" trbidi="on">
This brings back college memories...my recipe was a favorite among friends. I remember how Ramya would request me to cook it for her once she tasted it and relished it, and it was on the menu again and again for her..On Demand!! :-).Once she came from Vijaywada to have it.<br />
Pavani has recently told that she relished that flavor and requested me to add my recipe to the blog.<br />
So today i am sharing my version of Chhole bhature..<br />
<br />
Ingredients:<br />
Chhole-200g<br />
Cinnamon- 1 stick<br />
Cardamom-3<br />
Bay leaf- 2<br />
Teabag- 1<br />
Soak the chhole in water overnight or 6 to 8 hours minimum, Put the above ingredients in a pressure cooker along with 500ml of water and cook it for 5 to 6 whistles and let it cool naturally in the cooker itselves.<br />
<br />
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To roast and grind:<br />
1 tsp -Cumin Seeds/Jeera<br />
1 tsp - Fennel Seeds/Saunf<br />
1/2 tsp - Black Peppercorns<br />
1 - Black Cardamom/Badi Elachi<br />
1 - Green Cardamom/Choti Elachi<br />
1/2 inch - Cinnamon/Dalchini<br />
1 - Star anise/Phool Chakra<br />
1 - Mace/Javitri<br />
4 - Cloves/Laung<br />
1 tsp - Red Chili Powder<br />
2 tsp - dhania powder<br />
1/4 tsp - Turmeric Powder<br />
if you donot have patience and could go easy on authenticity, go ahead with chhole masala. Add as instructed on the pack.<br />
Onion- 2 medium<br />
<b><u><br /></u></b>
For the gravy:<br />
2 tbsp - Oil or Ghee<br />
A Pinch - Asafoetida/Hing<br />
1 small - Bayleaf/Tejpatta<br />
1/2 tsp - cumin seeds<br />
1 Medium - Onion<br />
1/2 tbsp - ginger-garlic paste<br />
2 - Green Chillies<br />
3 medium - Tomatoes<br />
1/2 tsp - Dry Mango/Amchur Powder<br />
1 tsp - Lemon Juice<br />
To Taste - Salt, sugar-1/2 tspn<br />
1 tbsp - Chopped Coriander Leaves<br />
Garam masala powder- 1/2 tspn<br />
<br />
Method:<br />
1. Rinse chhole 3-4 times in water and soak overnight with double the amount of water. Next day rinse the soaked chhole 2 times and pressure cook with 1/2 tsp salt, bay leaf,cardamom, cinnamon and tea bag with 500ml water for 5 to 6 whistles. Once pressure is released, discard the bay leaf, cinnamon,cardamom and tea bag, drain the chickpeas and keep the water aside.<br />
<br />
2 .Heat a pan, add cumin seeds, fennel seeds, cinnamon, cloves, mace, star anise, peppercorns, black cardamom, green cardamom and saute for a min on medium flame. Off the flame and add red chili powder, dhania powder, turmeric powder, stir for 30 secs to a minute so all the masala gets roasted, allow to cool and grind into fine powder.<br />
<br />
3. Peel and roughly chop 2 onions and slice the third onion. Heat 2 tsp oil or ghee in a pressure pan and saute onion until light brown, allow to cool and grind into fine paste, add 1 tbsp water only if needed. Chop and puree the tomatoes, chop green chillies and keep aside.<br />
<br />
4.In same pan, heat 30ml of oil or ghee, add hing, bay leaf, cumin seeds and allow to splutter. Add sliced onions, green chillies, ginger-garlic paste and saute until onion becomes golden.<br />
<br />
5. Now add the onion paste and cook on medium flame with regular stirring until oil oozes out. Add the tomato puree, 1 tbsp heaped of masala powder prepared or the chhole masala of your preferance, garam masala, 1/2 tspn sugar and mix it well.<br />
<br />
6. Cook until oil oozes out with stirring in intervals on medium flame, Add chhole and the water in which chhole were boiled that we have reserved and 1 or 2 cups of water if required and bring it to a boil. Mash few chhole with the back of ladle, this makes gravy thicker, pressure cook for 2 whistles and let it simmer for 5-8 mins or until oil floats on top. Now add a dollop of butter and simmer for a minute. Garnish with coriander leaves and lemon juice. Serve hot with bhature.<br />
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For Bhatura:</div>
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Ingredients:</div>
<div class="ERSSectionHead">
2 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)</div>
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2 tbsp Semolina (Rava)</div>
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1/2 tsp Baking Powder</div>
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3 tspn ghee or Vegetable Oil</div>
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5 tbsp Thick Yogurt </div>
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4 tbsp Warm Water</div>
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3 cups Oil</div>
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Salt as per taste</div>
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Sugar- 1/2 tspn</div>
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Method:<br />
1. Sieve flour, semolina, salt and Baking Powder. Add yogurt, oil warm water.<br />
2. Combine it with your fingers to knead. Knead for 15 to 20 mins till it shapes into a smooth ball. The more you knead the better your dough would be.<br />
3. Now cover this with a damp cloth and keep in a humid place for 2 hours.<br />
4. Make medium sized balls; about 2 inches and roll them with a roller. Dust some flour before rolling.Shape them into round shape as you make rotis but keep the thickness slightly thicker than a roti. You can roll them into triangular shape too, it looks great. Please don't cut them with cookie cutter or any metal; as it won't puff then. Just take a small ball and roll it round Or oval individually.<br />
5. Now take a deep-bottomed pan and add oil. Wait until oil is fuming. Now gently place each bhatura and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying bhaturas. Flip and fry both sides such that it should be light golden brown. Please don't burn them.<br />
6. Place the fried bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating.<br />
Serve the Chhole with hot Bhaturas along with some salad or raita.<br />
MyTreat for you!! :-)</div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com1tag:blogger.com,1999:blog-6293859848534731023.post-21741140611647951762015-04-26T09:47:00.002-07:002015-05-03T09:17:34.589-07:00Rajma chawal...simply yummmmm..<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"> Rajma is the first north indian recipe i had ever tasted in life and it was yummmm!! I learnt the recipe from a punjabi jat. It makes a sumptous,happy meal when accompanied with a plate of steamy hot rice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span>
<span style="font-family: Arial, Helvetica, sans-serif;">Rajma – 200g soaked overnight<br />Onions – 2 (medium size)<br />Garlic – 3 beads<br />Ginger – 1-inch piece<br />Oil – 1 tspn<br />Ghee – 1 tspn<br />Tomatoes – 2 (medium size & finely chopped)<br />Salt – as per taste<br />Red chilli powder – 2 teaspoon (Kashmiri chilli powder preferred)<br />Garam masala – 1/2 tspn<br />Coriander powder – ½ tspn<br />Cumin powder – ½ tspn<br />Coriander leaves – for garnishing</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method: </strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.Grind the onions, ginger, and garlic to a fine paste. Heat oil and ghee mix in a flat-bottomed vessel and fry the onion paste till golden brown. Add the tomatoes and saute till the oil separates.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Add the red chilli, garam masala, coriander & cumin powders, and salt. Fry for a minute. Add drained rajma beans and 4 cupfuls of water. Stir well and bring it to a boil. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3.Cover and simmer over low heat for approximately 20 minutes or till beans are tender. Garnish with chopped coriander leaves and serve hot with rice. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> If you are using a pressure cooker, bring it to full cooking pressure on high heat and then simmer and cook over low heat for 20 minutes. Remove from the heat and allow it to cool naturally.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Enjoy!!</span></div>
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-78419679758297732992015-04-25T11:26:00.002-07:002015-05-03T09:18:32.468-07:00Soya Keema bread rolls...the recipe which won me a prize.<div dir="ltr" style="text-align: left;" trbidi="on">
Mine is basically very reserved mentality and am lazy as well.. :-D and i never actively participate in any competitions. But whenever i did, i would surely win a prize.. :-)<br />
so, I came to know about a cookery contest conducted by The Hindu Metro plus. I cooked and presented my creation; Soya keema bread rolls in the contest and the recipe won me prize, being both delicious and healthy.<br />
I proudly share my baby (recipe)..!! :-)<br />
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Soya Keema Bread Rolls<br />
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Ingredients:<br />
soya granules (boil along with 250ml of water and squeeze dry)-100g<br />
onion (finely chopped)- 1 big<br />
Green chillies (finely chopped)- 2<br />
Ginger-garlic paste- 1 tspn<br />
Red chilli powder- 1 tspn<br />
Coriander powder- 1/2 tspn<br />
Jeera powder- 1/2 tspn<br />
Garam masala- 1/2 tspn<br />
Salt to taste<br />
Sugar- 1/2 tspn<br />
Coriander leaves (freshly chopped)- 50g<br />
Bread slices- 8 to 10<br />
Bread crumbs- 250g<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0l0EkhdZEmDnCKq5McbZTR7SCWBhDQoEnW3yVoqCyl-Hl4N-IrA1dhdN8E4_aTTxhlUGrCeJQHGg-5fIE0L9pw1bPTmyw-aWNd0wLXT-ga8eucpQGzYkDxbfItqmHt3cqCKg-dKMV5MA/s1600/sokero.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0l0EkhdZEmDnCKq5McbZTR7SCWBhDQoEnW3yVoqCyl-Hl4N-IrA1dhdN8E4_aTTxhlUGrCeJQHGg-5fIE0L9pw1bPTmyw-aWNd0wLXT-ga8eucpQGzYkDxbfItqmHt3cqCKg-dKMV5MA/s1600/sokero.jpg" /></a></div>
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Method:<br />
1. Heat 30ml oil in a non-stick pan and fry the ginger-garlic paste till golden. Add in the onions and fry till golden. Add in the green chillies and fry till golden.<br />
2. Add in the squeezed soya granules and fry till the oil oozes out.<br />
3. Add the spice powders and salt, sugar and mix well. Fry for few minutes stirring constantly.<br />
4. sprinkle 75ml water and mix it well. Keep it covered for 3 to 4 minutes and cook till all the moisture is gone. Garnish with coriander leaves.<br />
5. Wet each bread slice with little water and press between your palms to drain excess water.<br />
6. Place a spoonful of keema in the centre of the bread slice and gently close the sides of the slice and join with slight pressure into a roll; covering the keema. Make all the rolls.<br />
7. Roll the bread roll in bread crumbs and shallow fry on a tawa with little bit ghee till rolls turn crispy and golden in color. Serve with tomato ketchup.<br />
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This prize-winning recipe really imbibed immense confidence and revived my passion towards cooking.<br />
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com3tag:blogger.com,1999:blog-6293859848534731023.post-47548041689160275502015-04-23T06:53:00.002-07:002015-05-03T09:19:10.183-07:00Dal Makhani... a protein-packed classic recipe from a Punjabi rasoi.<div dir="ltr" style="text-align: left;" trbidi="on">
My love for Punjabi cuisine keeps growing with every new recipe i taste. And its my passion to learn and cook it my selves so that all my near and dear ones get to taste such delicious recipes as well. Today, i share the authentic version from a punjabi neighbour obviously. :-)<br />
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Dal Makhani<br />
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Ingredients:<br />
Urad dal- 100 g<br />
chana dal- 75 g<br />
Rajma- 50 g<br />
onion (finely chopped)- 100 g<br />
tomatoes (finely chopped)- 150 g<br />
ginger (crushed)- 1 tspn<br />
garlic (crushed)- 1 tspn<br />
cumin seeds- 1/2 tspn<br />
coriander powder- 1/2 tspn<br />
red chilli powder- 1 tspn<br />
garam masala- 1/2 tspn<br />
kasoori methi- 1 tspn<br />
sugar- 1 pinch<br />
salt to taste<br />
butter- a dollop<br />
Fresh coriander leaves (finely chopped)- 20 g<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciGmkUxrmwcfvrhe2A5qCP8W5azEkWcIsqwHF0_MzwR97hlZF3aPBRu8N6D7Z-mWZwQbMtvB_2_I1pL3gD6F3EvLlEOahL5ujLkvwPbV-r-rdC2Ilx98kbc9WsZifGc3_s0qfN6Ez2TW_/s1600/dama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciGmkUxrmwcfvrhe2A5qCP8W5azEkWcIsqwHF0_MzwR97hlZF3aPBRu8N6D7Z-mWZwQbMtvB_2_I1pL3gD6F3EvLlEOahL5ujLkvwPbV-r-rdC2Ilx98kbc9WsZifGc3_s0qfN6Ez2TW_/s1600/dama.jpg" /></a></div>
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Method:<br />
1. Rinse all the dals 2 to 3 times in running water under the tap. Drain and soak in 600ml of water overnight.<br />
2. Boil the dals with half the amount of ginger and garlic for half an hour in a pressure cooker.<br />
3. Heat 50 ml of oil in a pressure pan/cooker and add the cumin seeds and fry till it crackles.<br />
4. Add in the remaining garlic and ginger and fry till golden.<br />
5. Add in the onions and fry till golden.<br />
6. Add the tomatoes and fry till they turn mushy and oil oozes out of the gravy.<br />
7. Add in the spice powders and mix it well and fry for a minute.<br />
8. Add in the boiled dals, salt and give it a good mix and pressure cook for 15 minutes on medium flame.<br />
9. Make a tempering of butter, kasoori methi and sugar and add this to the dal. Garnish with fresh coriander leaves. Have this sumptous dal along with rotis or rice.<br />
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-76979535895061820252015-04-15T07:21:00.002-07:002015-05-03T09:19:44.606-07:00Palak Paneer..(restaurant style)<div dir="ltr" style="text-align: left;" trbidi="on">
I was one of those guys who dreadfully hated green leafy vegetables..till the day I had the tastiest green-looking curry.. :-D<br />
And it was the authentic Palak paneer from a Punjabi rasoi...at my neighbour's home in Delhi. My mother learnt the recipe from my neighbour and since then, spinach has become one of my favourite veggies... :-)<br />
I am sharing this wonderful recipe with you today..<br />
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Ingredients:<br />
Spinach leaves- 500 trams<br />
Paneer- 200 teams<br />
Onions- 2 big (finely chopped)<br />
Tomatoes- 2 big (finely chopped)<br />
Ginger- 1 inch (finely chopped)<br />
Garlic (finely chopped)- 1 tspn<br />
Milk-100ml<br />
Red chilli powder- 1 tspn<br />
Dhania powder- 1 tspn<br />
Cumin powder- 1 tspn<br />
Garam masala- 1 pinch<br />
Butter- 1 tblspn<br />
Kasoori methi- 1 tblspn<br />
Garlic jullienes- 1 tspn (for garnishing)<br />
Water- 200 ml<br />
Sugar-1 tspn<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2bJyqao9s_NsS3vfkhy5wNv97XaFJfQS6wrT0Mal3LMBl6f9iKDjNL07UJYE6zRjubRZ6ALBJqqsd5ExsNSo878Q_D4MoMRiN_7q6BXEHMeS1YDe7n-PeoxDYXaiYesD0IYHv8xz8ovX/s1600/papa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2bJyqao9s_NsS3vfkhy5wNv97XaFJfQS6wrT0Mal3LMBl6f9iKDjNL07UJYE6zRjubRZ6ALBJqqsd5ExsNSo878Q_D4MoMRiN_7q6BXEHMeS1YDe7n-PeoxDYXaiYesD0IYHv8xz8ovX/s320/papa.jpg" width="320" /></a></div>
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Method:<br />
1. Boil 1 litre water and blanch the spinach in the water for 5 mins. Sprinkle a pinch of sugar and give it a mix. (Sugar retains the fresh green color). Strain it and wash the spinach through running cold water (under tap water). Grind it into a smooth paste.<br />
2. Cut paneer into 1inch pieces.<br />
3. Heat 2 tspns butter in a deep-bottomed pan and add the onions and fry till golden.<br />
Add the chopped ginger and garlic and frybtill crisp and golden.<br />
4. Add tomatoes and cook till mushy.<br />
5. Add the spinach paste and fry on medium flame till ghee oozes out of the gravy.<br />
6. Add red chilli powder, coriander-cumin powder, garam masala and salt to taste .<br />
7. Fry for 3 to 4 minutes and add in the milk and cook. Add paneer cubes and mix.<br />
8. Add the water and mix it well and cook till the gravy thickens. Add the sugar and mix.<br />
9. Add the butter, kasoori methi and ginger jullienes and mix well. Serve hot.<br />
Happy cooking!!!<br />
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-80967976130490225802015-04-13T02:35:00.004-07:002015-05-03T09:31:48.002-07:00Marwadi Cuisine... the simplest, yet the most addictive!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;"> </span><b> </b>One of the simplest and also surprisingly, the most addictive cuisines of the country. I have got to learn few original recipes from the genuine Marwari rasoi from a colleague of mine. You might be wondering how come i get to always learn from my colleagues...well, being an introvert, food is the only interesting issue that i love to gossip about... :-D</div>
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Herein, in this post, i am going to sharethose yummy.... authentic recipes<b>.</b></div>
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Methi Matar Malai</div>
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Ingredients:</div>
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Fresh methi leaves- 250 grams</div>
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Capsicum-100 grams</div>
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Malai (fresh cream)- 200ml</div>
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Ginger (chopped)- 1 tspn</div>
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Fresh coriander leaves (chopped)- 50 grams</div>
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Green chillies- 2</div>
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Cumin seeds- 1/4 tspn</div>
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Asafoetida (hing)- 1 pinch</div>
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Fresh green peas- 100 grams</div>
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Garam masala-1/4 tspn</div>
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Salt to taste</div>
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Ghee- 2 tspns</div>
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Method:</div>
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1. Grind the methi leaves, capsicum, ginger, coriander leaves, green chillies and malai in to a smooth paste.</div>
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2. Heat ghee in a pan, fry cumin seeds, and add hing to it. Then add the paste and roast it till oil oozes out of the gravy.</div>
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3. Add garam masala and salt and mix it well.</div>
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4. Add the green peas and let it cook on simmer till they turn soft.</div>
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5. Add malai and serve.</div>
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Sev aur tamatar ki sabzi</div>
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Ingredients:</div>
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Moti sev- 100 grams</div>
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Buttermilk- 200 grams</div>
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Mustard seeds- 1/4 tspn</div>
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Cumin seeds- 1/4 tspn</div>
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Asafoetida- 1 pinch</div>
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Tomato (chopped)- 1</div>
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Red chilli powder- 1 tspn</div>
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Coriander powder- 1 tspn</div>
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Cumin powder- 1 tspn</div>
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Turmeric- 1 pinch</div>
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Fresh coriander leaves (chopped)- 50 grams</div>
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Salt to taste.</div>
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Method:</div>
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1. Heat 3 tspns of oil in a pan and add the mustard, asafoetida and cumin seeds and fry for a minute. Add the chopped tomatoes and cook till mushy.</div>
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2. Add red chilli powder, salt, coriander powder, cumin powderturmeric and buttermilk and let it boil.</div>
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3. Add the moti sev and cook till soft and gravy thickens.</div>
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4. Add coriander leaves and serve.</div>
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Khichdi</div>
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Ingredients:</div>
<div style="text-align: justify;">
Moong dal- 50 grams</div>
<div style="text-align: justify;">
Rice- 50 grams</div>
<div style="text-align: justify;">
Ghee- 50 grams</div>
<div style="text-align: justify;">
Turmeric- 1 pinch</div>
<div style="text-align: justify;">
salt to taste</div>
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water- 500 ml</div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cDTO7OFIX-ufi9W06PS7Wd2uWoHmIUp7NPthWp2xGk0PJsa2hdOOcmGTm70ycxlkGbCNHivWzPDL57Y47BMdwfyEwcgIX0oOjdEGRv4X8J5NAuOQ2yztoOAbvcp7VxaWWagPrYGuRhKI/s1600/khichdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cDTO7OFIX-ufi9W06PS7Wd2uWoHmIUp7NPthWp2xGk0PJsa2hdOOcmGTm70ycxlkGbCNHivWzPDL57Y47BMdwfyEwcgIX0oOjdEGRv4X8J5NAuOQ2yztoOAbvcp7VxaWWagPrYGuRhKI/s1600/khichdi.jpg" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Soak the moong dal and rice for half an hour.</div>
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2. Add them in a pressure cooker along with ghee, turmeric, salt and water.</div>
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3. Boil it for 6 whistles ans serve hot.</div>
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Matar Pulav</div>
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Ingredients/;</div>
<div style="text-align: justify;">
1.Green peas- 100 grams</div>
<div style="text-align: justify;">
2.Ghee- 20 grams</div>
<div style="text-align: justify;">
3.Cumin seeds- 1/4 tspn</div>
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4.Cashews- 50 grams</div>
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5. Fresh coriander leaves(chopped)- 1 fist</div>
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6. Rice- 200 grams</div>
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7.Water- 300 ml and salt to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qsKB8g1KCY8ihLi5njUxw3hSQqn6t4xqoNOY4v7D4QVdBObznc-YJ17DwMQSdKfas-oQzvfOY6W1bYemhJvh2E281Mlf-aAuD-sVOaLm_spMFwGxORsMC2-oRCsL8NMpKqXipW4fzqz6/s1600/mapu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qsKB8g1KCY8ihLi5njUxw3hSQqn6t4xqoNOY4v7D4QVdBObznc-YJ17DwMQSdKfas-oQzvfOY6W1bYemhJvh2E281Mlf-aAuD-sVOaLm_spMFwGxORsMC2-oRCsL8NMpKqXipW4fzqz6/s1600/mapu.jpg" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Heat the ghee and make the tempering with cumin seeds, cashews and green peas and fry for a minute.</div>
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2. Add the rice, water and salt to taste and pressure cook for 3 whistles.</div>
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3. Serve hot.</div>
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Pakode ki kadhi (marwadi style) </div>
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<br /></div>
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Ingredients:</div>
<div style="text-align: justify;">
1. Buttermilk- 200ml</div>
<div style="text-align: justify;">
2. Chickpeas flour- 1 tblspn</div>
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Mix it and keep aside.</div>
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<br /></div>
<div style="text-align: justify;">
3. Mustard seeds- 1/4 tspn</div>
<div style="text-align: justify;">
4. Cumin seeds- 1/4 tspn</div>
<div style="text-align: justify;">
5. Asafoetida- 1 pinch</div>
<div style="text-align: justify;">
6. Curry leaves- 1 twig</div>
<div style="text-align: justify;">
7. Green chillies (chopped)- 2</div>
<div style="text-align: justify;">
8. Cloves and Cinnamon- 2 each</div>
<div style="text-align: justify;">
9. Methi seeds- 1 pinch</div>
<div style="text-align: justify;">
10. Fresh coriander leaves (chopped)- 1 fist</div>
<div style="text-align: justify;">
11. Turmeric- 1 pinch</div>
<div style="text-align: justify;">
12. Sugar- 1/4 tspn </div>
<div style="text-align: justify;">
13. Pakodas- 100 grams</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ffNZZL9eEx-998tcXQe_KD_8OC1HPELdlbduv1WyDxHHZgqVQXhNBUxWk8kfKe3uZOkGee5z8Kd3yeUYCpi_HMVNX-bZyMYA6P0rGQ-NGfXDFFiON8o94IfH-W_AWi7bXOjbkMxikERR/s1600/kapo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ffNZZL9eEx-998tcXQe_KD_8OC1HPELdlbduv1WyDxHHZgqVQXhNBUxWk8kfKe3uZOkGee5z8Kd3yeUYCpi_HMVNX-bZyMYA6P0rGQ-NGfXDFFiON8o94IfH-W_AWi7bXOjbkMxikERR/s1600/kapo.jpg" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Make the tempering with mustard, cumin seeds, asafoetuda, curry leaves, green chillies, cloves, cinnamon and methi seeds.</div>
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2. Add the besan mixture and boil for 3 to 4 minutes.</div>
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3. Add the turmeric, fresh coriander leaves and sugar and mix it well.</div>
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4.Mix in the pakodas and serve hot.</div>
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Toor Dal (marwadi style)</div>
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<br /></div>
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Ingredients:</div>
<div style="text-align: justify;">
1. Toor dal- 1 fist</div>
<div style="text-align: justify;">
2. Cinnamon and cloves- 2 each</div>
<div style="text-align: justify;">
3. Green chillies-1</div>
<div style="text-align: justify;">
4. Curry leaves- 1 twig</div>
<div style="text-align: justify;">
5. Tomatoes (chopped)- 2</div>
<div style="text-align: justify;">
6. Lemon juice-1 tspn</div>
<div style="text-align: justify;">
7. Sugar- 1/2 tspn</div>
<div style="text-align: justify;">
8. Turmeric- 1 pinch</div>
<div style="text-align: justify;">
9. Red chilli powder- 1/2 tspn</div>
<div style="text-align: justify;">
10. Fresh coriander leaves (chopped)- 1 fist</div>
<div style="text-align: justify;">
11. Ghee- 1 tspn</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVQTeq25F3ulrMVUo4RHw2D5wmz2gGIx-4ue8YdBrvBrlv0fHCdqS5WzsFEduo3-Os_MNlFljmk4RGG0I9YmOk1dL8mk_nwjDVMtKNtULvnnDhAQN8oSYBvQNUqIvN2NdyqPeD955rjYg/s1600/toda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVQTeq25F3ulrMVUo4RHw2D5wmz2gGIx-4ue8YdBrvBrlv0fHCdqS5WzsFEduo3-Os_MNlFljmk4RGG0I9YmOk1dL8mk_nwjDVMtKNtULvnnDhAQN8oSYBvQNUqIvN2NdyqPeD955rjYg/s1600/toda.jpg" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Soak, boil and mash the toor dal into a thin consistency.</div>
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2. Heat ghee in a pan and make a tempering of cinnamon and cloves, green chillies, curry leaves, tomatoes and add salt to taste.</div>
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3. Mix in the red chiili powder, sugar, turmeric .</div>
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4. Fry for 3 to 4 minutes and add the dal and simmer it for 5 minutes.</div>
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5. Add the fresh coriander leaves and serve the dal with lemon juice and a dollop of butter and serve hot.</div>
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</div>
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Moongdal ka Halwa</div>
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<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
1. whole moong- 200 grams (soaked for half an hour)</div>
<div style="text-align: justify;">
2. Sugar- 100 grams</div>
<div style="text-align: justify;">
3. Ghee- 50 grams</div>
<div style="text-align: justify;">
4. Milk (full cream)- 100 ml</div>
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5. Water- 100ml</div>
<div style="text-align: justify;">
6. Saffron- 1 pinch</div>
<div style="text-align: justify;">
7. Cardamon (powdered)- 2</div>
<div style="text-align: justify;">
8. Cashew, pistachio and almonds (roasted and chopped)- 20 grams each</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXgmFJQ4HlJBmKgE2wcdh1_aIpAKeLSlcR9RrRLiOaUbHQ_1Mz8DEoUBgFGUkJtmteOSRCvG53epcKcUZmuuYr-kZJ3TTuiJMaBVstkUkjjbrT4Jfg-6Htx8YMCPJDnETIOuf8sCGdib4/s1600/moha.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXgmFJQ4HlJBmKgE2wcdh1_aIpAKeLSlcR9RrRLiOaUbHQ_1Mz8DEoUBgFGUkJtmteOSRCvG53epcKcUZmuuYr-kZJ3TTuiJMaBVstkUkjjbrT4Jfg-6Htx8YMCPJDnETIOuf8sCGdib4/s1600/moha.png" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Grind the soaked moong coarsely in a grinder and fry it in ghee continously, mixing all the time till it becomes golden brown.</div>
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<div style="text-align: justify;">
2. Add the milk and water and mix it well.</div>
<div style="text-align: justify;">
3. Add the sugar and cook till the halwa becomes dry and the ghee oozes out, stirring it continously.</div>
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<div style="text-align: justify;">
4. Add the saffron and nuts. Serve hot.</div>
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<br /></div>
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<br /></div>
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Thepla</div>
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<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
1. wholewheat flour- 200 grams</div>
<div style="text-align: justify;">
2. Refined oil- 2 tspns</div>
<div style="text-align: justify;">
3. Green chilli paste- 1 tspn</div>
<div style="text-align: justify;">
4. Asafoetida- 1 pinch</div>
<div style="text-align: justify;">
5. Turmeric- 1 pinch</div>
<div style="text-align: justify;">
6. Coriander-Cumin powder- 1/2 tspn</div>
<div style="text-align: justify;">
7. Fresh methi leaves- 1 fist</div>
<div style="text-align: justify;">
8. Fresh Coriander leaves- 1/2 fist</div>
<div style="text-align: justify;">
9.Salt to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5vZG5_ZQUWesxRWKUweySOh-ZS-6rC6PV23273v6fJ6cPOG0no4l3a-QjUP8_3Wa1iXMD1SFIO56PU986hEr-KetFnAFrNd7AlWFNsh5BNVj-14wq_N3MECns6sIPM8ul7gghHUA79uX/s1600/thepla.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5vZG5_ZQUWesxRWKUweySOh-ZS-6rC6PV23273v6fJ6cPOG0no4l3a-QjUP8_3Wa1iXMD1SFIO56PU986hEr-KetFnAFrNd7AlWFNsh5BNVj-14wq_N3MECns6sIPM8ul7gghHUA79uX/s1600/thepla.png" /></a></div>
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Method:</div>
<div style="text-align: justify;">
1. Mix all the ingredients together with water sufficient enough to get a hard-dough consistency.</div>
<div style="text-align: justify;">
2. Roll them just like chapathis and roast with oil. Serve with pickle and curd.</div>
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<br /></div>
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Kadhai Vegetables</div>
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<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
1. Green peas, carrots and beans (chopped and boiled)- 150 grams, paneer- 100 grams, capsicum- 50 grams</div>
<div style="text-align: justify;">
2. Ginger paste- 1 tspn and turmeric- 1 pinch</div>
<div style="text-align: justify;">
3. Cashews- 6</div>
<div style="text-align: justify;">
4. Poppy seeds- 1/2 tspn </div>
<div style="text-align: justify;">
5. Red chillies-1 </div>
<div style="text-align: justify;">
soak the cashews, poppy seeds, red chillies and grind into a fine paste</div>
<div style="text-align: justify;">
6. Potatoes-2 </div>
<div style="text-align: justify;">
chop and fry till golden.</div>
<div style="text-align: justify;">
7. Tomatoes- 2 (finely chopped)</div>
<div style="text-align: justify;">
8. Tomato ketchup- 1/2 tspn</div>
<div style="text-align: justify;">
9. Ghee- 2 tspns</div>
<div style="text-align: justify;">
10. Red chilli powder- 1/2 tspn</div>
<div style="text-align: justify;">
11. Garam masala- 1/2 tspn</div>
<div style="text-align: justify;">
12. Kitchen king masala- 1/2 tspn</div>
<div style="text-align: justify;">
13. Coriander-cumin powder- 1 tspn</div>
<div style="text-align: justify;">
14. Fresh cream- 50ml</div>
<div style="text-align: justify;">
15. Fresh coriander leaves- 1 fist</div>
<div style="text-align: justify;">
16. Kasoori methi- 1/2 tspn and salt to taste</div>
<div style="text-align: justify;">
17. Cumin seeds- 1/2 tspn</div>
<div style="text-align: justify;">
18. Asafoetida- 1 pinch</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOhyphenhyphenPGh1oHF1ZcE1Pu5hQOqDxJtjhuGXwztkRlWmP5tnlHI06Fi2GLYRXhkgeTyfe_2Tcd3KKHED3CFPkyj4I8RRe_EHergycqX-XnsfPeHCHrq5OesBzAMXwPgZ1_Ma2dMKg4ou52Nqa/s1600/kave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOhyphenhyphenPGh1oHF1ZcE1Pu5hQOqDxJtjhuGXwztkRlWmP5tnlHI06Fi2GLYRXhkgeTyfe_2Tcd3KKHED3CFPkyj4I8RRe_EHergycqX-XnsfPeHCHrq5OesBzAMXwPgZ1_Ma2dMKg4ou52Nqa/s1600/kave.jpg" /></a></div>
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<div style="text-align: justify;">
Method:</div>
<div style="text-align: justify;">
1. Heat ghee in a deep-bottomed pan and add the cumin seeds, hing and fry.</div>
<div style="text-align: justify;">
2. Add the cashew paste and roast.</div>
<div style="text-align: justify;">
3. Add the chopped tomatoes and cook till mushy and add ginger paste and fry.</div>
<div style="text-align: justify;">
4. Add boiled vegetables,capsicum,chilli powder, garam masala, kitchen king, coriander-cumin seeds, fried potatoes, tomato ketchup and cook for 5 minutes.</div>
<div style="text-align: justify;">
6. Sprinkle water and mix it well and simmer for 5 minutes.'Add cubed paneer and mix well.</div>
<div style="text-align: justify;">
7. Garnish with kasoori methi, fresh cream and fresh coriander leaves and serve hot.</div>
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com1tag:blogger.com,1999:blog-6293859848534731023.post-78883231785642891972015-04-11T07:49:00.001-07:002015-05-03T09:21:08.242-07:00Moong Dalfry (restaurant style)<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif;"> <span style="font-size: large;"> This is one wonderful recipe that i really loved and noted down the recipe from a cook at a dhaba in Hyderabad. Till that day,i had no idea why the dhabas are so popular. Since then, whoever tasted this recipe made by me, swears that it has become their favorite dal. My cousin seriously liked it so much that not only did she lick her fingers but also requested for the recipe. :-) Thanks to the humble dhabawala. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_u74apWYBWqjJLowmUHOB4AXd5D7mdfF4FRWJhaKPhPGDv8cb2yIWiMUQDH2d4da3JPc6ybRS_ssaRqJLc_k_rGQasWzaD7PmFQ6v_kQiuxK_B_YrXr-8vrbEfOsZ_Xh21nv0LPr59cB/s1600/moda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_u74apWYBWqjJLowmUHOB4AXd5D7mdfF4FRWJhaKPhPGDv8cb2yIWiMUQDH2d4da3JPc6ybRS_ssaRqJLc_k_rGQasWzaD7PmFQ6v_kQiuxK_B_YrXr-8vrbEfOsZ_Xh21nv0LPr59cB/s1600/moda.jpg" /></a></div>
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<span style="font-size: large;"><span style="margin-left: 1em; margin-right: 1em;"></span><span style="font-family: Arial, sans-serif;"> </span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif;"><br /></span></span>
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif;">Ingredients:</span></span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/2 Cup Moong Dal</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">2 tbsp oil</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
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</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">2 tbsp butter</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/2 tsp turmeric</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">2 tsp Cumin seeds</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">4 pieces of Dry red peppers</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1 tsp Ginger paste</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1 & 1/2 tsp Garlic paste</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/2 Cup chopped onion</span></span></div>
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: large; mso-fareast-font-family: "Times New Roman";">
</span>
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/2 cup Chopped tomato</span></span></div>
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: large; mso-fareast-font-family: "Times New Roman";">
<div style="text-align: center;">
<span style="font-family: Arial, sans-serif;">1/2 tsp Kasoori methi</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, sans-serif;">2 & 1/2 tbsp Chopped coriander (Cilantro)</span></div>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">For Tempering</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">2 tbsp oil</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">2 Pieces of Dry red pepper</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/4 tsp Kasoori methi</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, sans-serif; font-size: large;">1/2 tsp Kashmiri red chili powder</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";">
<o:p></o:p></span>
</span><br />
<div class="MsoNormal" style="background: rgb(221, 135, 102); margin-bottom: 12pt;">
</div>
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: large;">For Smoke (Optional)</span></span></div>
<div style="color: #222222; font-family: Arial, sans-serif; text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: large;">1 Piece of charcoal</span></div>
<div style="color: #222222; font-family: Arial, sans-serif; text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: large;">Pinch of garam masala</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;"></span><br /></span>
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;">Method:</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: large;"> 1. Cook the moong dal with 1 cup of water and a pinch of turmeric. Cook till the
dal is tender.Heat oil in the pan. Once the oil is hot enough, add cumin seeds
and allow spluttering. Add dry red peppers, ginger and garlic paste and saute.</span></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;">2. Add chopped onion and keep stirring till the onoin becomes soft.Add
chopped tomato and saute. Add turmeric and 1/4 tsp kasoori methi.</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;"> 3.Add cooked dal
and mix well. Add water as per requirment.(Dal should not become too thick).
Now add chopped coriander and butter and salt to taste.Boil the dal.</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;"></span><br /></span>
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;">To make the dal restaurant style, the trick is to infuse it with a smoke. Heat
a piece of charcoal on a small burner.Once the charcoal is red hot,put it in
the small bowl.Put 2-3 drops of oil and a pinch of garam masala on it. Hold this
bowl on the dal and cover it with aluminum foil or a lid for a min. Remove the
lid and charcoal.</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;"></span><br /></span>
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;">Now it's the time for tempering.Heat oil, add kashmiri red chili powder and dry
red chili peppers. Once the dry red chili peppers change, its color turn off
the heat and pour it on dal.</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;">
</span>
</span><br />
<div style="text-align: center;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: large;">Yummy restaurant style dal is ready to serve... :-)</span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;"></span><br />
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><span style="color: #222222; font-family: Arial, sans-serif;">
<o:p></o:p></span>
</span><br />
<div class="MsoNormal" style="background: rgb(221, 135, 102); text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
</div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-70926593582884013612015-04-11T07:37:00.002-07:002015-05-03T09:22:29.532-07:00Hyderabad specials- BaghAra Beingan and Mirch ka salan<div dir="ltr" style="text-align: left;" trbidi="on">
Initially when my family got shifted to Hyderabad, i hated it. Hated the very thought of shifting to this city. But now, after almost 4 years, i have got accustomed to the culture and vibe of this city.<br />
Personally, i have avoided this food called Biriyani almost all my life but my conception has totally changed after having the veg. Biriyani at the famous.... Hotel Paradise by the insistence of a colleague. Needless to say, its awwwwwweeesomeee... :-) and I would never dare to recreate it. Two more recipes which are proudly stated to be the city's specialities are BaghAra beingan and Mirch ka salan which i have fortunately got to learn, as a part of a cooking worshop at Taj Banjara.. :-)<br />
so here i share these recipes............<br />
<br />
<br />
BaghAra Beingan<br />
Ingredients:<br />
<br />
paste 1 :<br />
<br />
khuskhus- 1 tblspn<br />
cashews- 1 tspn<br />
peanuts- 1 tspn<br />
dry coconut/ copra- 1 tblspn<br />
fry the above ingredients in 1 tspn dalda and grind into a fine paste.<br />
<br />
paste 2:<br />
<br />
chopped onion- 1<br />
chopped tomato-1<br />
turmeric- 1 pinch<br />
red chilli powder- 1 tspn<br />
salt to taste<br />
fry the chopped onion, chopped tomato and add the turmeric, salt and chilli powder and grind into a fine paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2oxBVUkAYV_rxbXUrPvZRi7OSyEBvb9aRR081Uxc6B9c4hb4uFx0FljVUSgXB1YU2PTjDtu7AG-cV31LtGY7UeJOF6ZiwJadG21wVhN0tGmeEEeewXA0zXSn8oT8xEDb0SAS1vscIgfd/s1600/babe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2oxBVUkAYV_rxbXUrPvZRi7OSyEBvb9aRR081Uxc6B9c4hb4uFx0FljVUSgXB1YU2PTjDtu7AG-cV31LtGY7UeJOF6ZiwJadG21wVhN0tGmeEEeewXA0zXSn8oT8xEDb0SAS1vscIgfd/s1600/babe.jpg" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
brinjals - 8 to 10<br />
fry the brinjals till soft and keep aside.<br />
<br />
cardamom- 4<br />
cinnamon- 2<br />
cloves-2<br />
curry leaves- 8 to 10<br />
<br />
Method:<br />
1. Heat 20 ml of oil in a deep-bottomed pan and roast the cardamon, cinnamon and cloves.<br />
2. Add the fried brinjals and the two pastes and mix well.<br />
3. Add 100 ml water and mix it well and simmer for 5 minutes and serve.<br />
<br />
<br />
<br />
Mirch ka salan<br />
Ingredients:<br />
Green chillies- 10 (slit and de-seeded)<br />
peanuts- 1/2 cup<br />
coriander seeds- 1 tspn<br />
sesame seeds- 1 &1/2 tspn<br />
cumin seeds- 1 tspn<br />
onion- 1 big (slice and fry the onions)<br />
dry coconut/ copra- 2 tspn<br />
Tamarind water (made of 1 tspn of tamarind)<br />
ginger-garlic paste- 1 tspn<br />
curd- 2 tspn<br />
salt to taste<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5LE5pddAwSpCt8xB6jGvYfP8KCEx3M3F9MXLIjD0uuEKciPv7wzxXvuP-borvgcu2gNpJMxJthbZ7e9QATJ7px2jlfzbPzIcCeI_pH19KQh_CnrbMDViu5C487TLFABFS6cKqEgiHm5H/s1600/misa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5LE5pddAwSpCt8xB6jGvYfP8KCEx3M3F9MXLIjD0uuEKciPv7wzxXvuP-borvgcu2gNpJMxJthbZ7e9QATJ7px2jlfzbPzIcCeI_pH19KQh_CnrbMDViu5C487TLFABFS6cKqEgiHm5H/s1600/misa.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Method:<br />
1. Slit and de-seed the chillies , saute and keep aside.<br />
2. Dry roast peanuts, coriander seeds, cumin seeds, sauteed onions and dry coconut and grind into a smooth paste.<br />
3. In the same pan, add ginger-garlic paste and fry till golden in colour and add the masala paste and tamarind water and mix it well.<br />
4. Add the curd and 100 ml of water and let it cook well.<br />
5. Add salt to taste and green chillies and cook till done and serve.<br />
Happy Cooking!!! :-)<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com1tag:blogger.com,1999:blog-6293859848534731023.post-6176446488733045722015-04-10T00:56:00.002-07:002015-05-03T10:44:27.614-07:00vada pav...mumbai style!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
If i were to name a food item as a superstar like Rajnikanth...that would definitely be a Vada Pav. Its the ultimate Superstar of Mumbai street food. I wasn't aware of it till an year back ,when my husband told me how much he cherishes those memories of having a vada pav almost every weekend in his childhood days. So i learnt the authentic, original recipe from a Marathi colleague of mine. it has become one of my favorite snacks since then. </div>
<div style="text-align: center;">
so i am going to share the recipe through this post.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvKV6YmfmDtH7UvKkUaasmt9osfTW56sZjYsVRGMnV6k4tEW54BiuW2b7aI7n0pvYGePNCzs6iPl6rJ9eMGrqiGxWru4dKu3WuiDmGQW9VtCYASELirUy8SaMR0fiBIBj1d-7-uoLB5IY/s1600/vapa.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvKV6YmfmDtH7UvKkUaasmt9osfTW56sZjYsVRGMnV6k4tEW54BiuW2b7aI7n0pvYGePNCzs6iPl6rJ9eMGrqiGxWru4dKu3WuiDmGQW9VtCYASELirUy8SaMR0fiBIBj1d-7-uoLB5IY/s1600/vapa.png" /></a></div>
<br />
<br />
Ingredients:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
aloo bonda/ batata vada- 2</div>
<div style="text-align: center;">
(please refer to earlier post for aloo bonda recipe)</div>
<div style="text-align: center;">
<br />
butter-50 grams</div>
<div style="text-align: center;">
green chutney- 50 grams </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients for green chutney :</div>
<div style="text-align: center;">
1 bunch coriander leaves</div>
<div style="text-align: center;">
1/2 bunch mint leaves</div>
<div style="text-align: center;">
3 green chillies</div>
<div style="text-align: center;">
1/2 a lemon</div>
<div style="text-align: center;">
pinch of chaat masala</div>
<div style="text-align: center;">
salt to taste )</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method:</div>
<div style="text-align: center;">
Grind all the ingredients together into a thick paste and add water for achieving the desired consistency.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
sweet chutney -50 grams<br />
<br /></div>
<div style="text-align: center;">
Ingredients for sweet chutney:</div>
<div style="text-align: center;">
½ cup tamarind paste</div>
<div style="text-align: center;">
½ cup seedless dates</div>
<div style="text-align: center;">
½ cup powdered or grated jaggery or as required - adjust as per your taste</div>
<div style="text-align: center;">
2 cups water</div>
<div style="text-align: center;">
½ tsp roasted cumin powder</div>
<div style="text-align: center;">
½ tsp coriander powder</div>
<div style="text-align: center;">
½ tsp dry ginger powder </div>
<div style="text-align: center;">
¼ or ½ tsp red chili powder </div>
<div style="text-align: center;">
black salt or rock salt as required</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method:</div>
<div style="text-align: center;">
1. In a pan, add the tamarind paste, jaggery and water and cook for 8 to 10 minutes on a low flame.</div>
<div style="text-align: center;">
2. Add all the spices and mix well and add rock salt too and grind it into a paste till smooth.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pav -2 (you can get these at More or Ratnadeep stores)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Dry garlic chutney (25 grams)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients for dry garlic chutney:</div>
<table class="table table-striped" style="text-align: center;"><tbody>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><td class="name" itemprop="name"> Garlic cloves (chopped)-</td>
<td class="unit">3</td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name"> Chilli powder- 2 tsp</td>
<td class="unit"></td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name"> cumin powder</td>
<td class="unit"> 1 tspn</td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name"> Coconut powder</td>
<td class="unit"> 100 grams</td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name">Hing (asafoetida)</td>
<td class="unit"> a pinch</td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name">peanuts (roasted)</td>
<td class="unit"> 50 grams</td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name"><br /></td>
<td class="unit"></td>
<td class="quantity" itemprop="amount" span=""><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name">Salt to taste</td>
<td class="unit"></td>
<td class="quantity" itemprop="amount" span=""></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="name" itemprop="name">Oil for cooking</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method:</div>
<div style="text-align: center;">
1. In a pan, heat some oil and fry the garlic and coconut till golden in colour . Add the cumin powder and hing and peanuts and mix it well. Add salt to taste and grind this mixture into a coarse powder.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Green chillies- 2 (slightly roasted) </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method:</div>
<div style="text-align: center;">
1. In a pan, heat a big dollop of butter and add a pinch of chilli powder to it. Roast the pavs in it. Assemble the vada pav by putting a slit across each vada pav and applying green chutney on one side and sweet chutney on one side.</div>
<div style="text-align: center;">
2. Sprinkle the dry garlic powder as per your taste and place an aloo bonda in between the slit pav and top it with a roasted green chilli and serve.</div>
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so the wait for the surprise ends. Enjoy your evening snack.</div>
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-75314099460035353362015-04-09T13:02:00.003-07:002015-05-03T09:23:57.021-07:00Dominoes-style pan pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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I had made a pizza this evening...</div>
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That has made me recollect memories of the new year's day Jan 1st, 2004. That day was the firstime when i learnt how to make a pizza and simultaneously made few pizzas along with the help of my friends at prashanti's home. It was sheer excitement, and lots of fun ...</div>
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With a rewarding treat at last!!!</div>
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Since i don't have an oven at my home, i tried to re-create the same; using a frying pan...with the idea of a pan pizza. Here is the recipe for a really easy and yummy pizza that you could make by yourselves in just 10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBubtsAwElv1Q2pC4DjM3QR0DBdGhh0y4b1lh5uJoKjK4v_MOI8CGnyN1RQiWk4HMMMQNTQNXELySFXXK-6Vecdz1D8uPJJxAmA6wIOlMhM0a1Tjd6MvX8R0xqcEKyim31KUTj0qvwT23/s1600/piz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBubtsAwElv1Q2pC4DjM3QR0DBdGhh0y4b1lh5uJoKjK4v_MOI8CGnyN1RQiWk4HMMMQNTQNXELySFXXK-6Vecdz1D8uPJJxAmA6wIOlMhM0a1Tjd6MvX8R0xqcEKyim31KUTj0qvwT23/s1600/piz.jpg" /></a></div>
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Ingredients:</div>
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Choice of vegetables...whichever you like.. (capsicum/ tomato /mushroom/ onion sweetcorn/ paneer /olives /jalapeno peppers etc.- 200 grams (altogether)</div>
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Mozzarella cheese-as much as you like :-)</div>
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Powdered black pepper - as per your taste</div>
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Tomato sauce/ketchup - 50 grams</div>
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Salt- a pinch</div>
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Oregano/ Italian seasoning- as per taste</div>
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Chilli flakes - a pinch</div>
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Pizza base -1 large/ medium (you could manage to buy at any of the More Stores or Ratnadeep stores.</div>
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Butter - 1 tspn (for frying)</div>
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Method:</div>
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1. Chop your desired veggies and keep aside.</div>
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2. Assemble the pizza base on a plate and spread some tomato ketchup on it. Then sprinkle a pinch of salt on it.</div>
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3. Grate some cheese all over and top the pizza base with veggies.</div>
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4. Then grate the cheese all over the pizza again and sprinkle some black pepper powder, oregano and chilli flakes.</div>
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5. Heat the butter in a frying pan on simmer flame and place the pizza on it and close the lid.</div>
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6. After 3 to 4 minutes, remove the lid and check the base of the pizza-base such that it is done frying, the veggies are cooked and the cheese has melted.</div>
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7. Remove it and place on your plate. Top it with tomato ketchup, oregano and chilli flakes. And serve.</div>
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There you go...your own yummy pan pizza.. hope you try it.</div>
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com0tag:blogger.com,1999:blog-6293859848534731023.post-54582496809010136722015-04-08T02:43:00.001-07:002015-05-03T09:25:15.867-07:00aloo bonda... my irresistible first crush!!<div dir="ltr" style="text-align: left;" trbidi="on">
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It was a late summer of the year 1996 when i was travelling back to delhi after enjoying a wonderful vacation at vizag , that i chanced upon tasting my first aloo bonda and it was love at first bite :-)</div>
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To this day, that irresistible taste lingers on my tastebuds . So i tried to prepare it myselves with the help of my mom and after many trials; could almost achieve that taste..it came very close. :-)</div>
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So for the very firstime, i share my recipe. Hope you like it.</div>
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Ingredients:</div>
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For stuffing:</div>
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Mustards seeds - 1/4th tspn</div>
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Turmeric 1 pinch</div>
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Cumin seeds - 1/4th tspn</div>
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Asafoetida 1 pinch </div>
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Coriander leaves 50 grams (finely chopped)</div>
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Garam masala - 1 pinch</div>
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Boiled and peeled potatoes -(medium sized) 4</div>
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Green chillies - 2 (finely chopped)</div>
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Ginger- 1 inch (finely chopped)</div>
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Curry leaves - 1 twig</div>
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Sugar 1 pinch</div>
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Salt to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG7_ryMSETB-AGsfNxDu2oX6d2t3L7WbF1t0WOarbVZuFhQknQOGn-YUOTcmqWoke60IMrS_67JyrsLthYAtDQoNPejKMaf5wrgD3A2u0o4aMes1xP882BjObNPqmOsoqe2Sm-sR7h1zk/s1600/albo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG7_ryMSETB-AGsfNxDu2oX6d2t3L7WbF1t0WOarbVZuFhQknQOGn-YUOTcmqWoke60IMrS_67JyrsLthYAtDQoNPejKMaf5wrgD3A2u0o4aMes1xP882BjObNPqmOsoqe2Sm-sR7h1zk/s1600/albo.jpg" /></a></div>
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For batter:</div>
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Chickpeas flour - 250 grams</div>
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Red chilli powder- 1/4th tspn</div>
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Salt -1/4th tspn</div>
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Turmeric 1pinch</div>
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baking soda -1 pinch</div>
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Water 100ml or more (to achieve a pouring & thick consistency such that the batter coats the spoon )</div>
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Oil - 500 ml (for deep frying )</div>
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Method:</div>
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Heat the required amount of oil (2 tblspn )in a pan till oil starts giving out vapors. </div>
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2. Add the mustard seeds, cumin seeds, hing and fry till they splutter.</div>
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3. Add the finely chopped ginger and green chillies and fry for a minute.</div>
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4. Add the turmeric, curry leaves ,chilli powder, salt, garam masala, sugar and mix it well.</div>
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5. mash the boiled potatoes slightly and add it along with chopped coriander leaves and give it a mix.</div>
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6. Cover with lid and simmer for 5 mins and switch off the stove.</div>
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7. Make balls with the potato stuffing and keep aside.</div>
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8. In a bowl, mix up the chickpeas flour, turmeric, salt, red chilli powder and baking soda along with water little by little constantly mixing till you achieve the desired consistency.</div>
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9. Heat oil for frying, in a deep bottomed pan till the oil gives out vapors .</div>
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10. Dip the potato balls in the chickpeas flour batter and put in the hot oil and fry on medium flame till golden brown in color. Strain and serve with green chutney or tomato sauce, And have a sumptous snack for the evening.</div>
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You can make one more mouth-watering snack with these aloo bondas..... vada pav!!! Naam toh suna hi hoga :-D</div>
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so the surprise recipe awaits till my next post...</div>
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Have a great day !!</div>
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vaughirahttp://www.blogger.com/profile/08309036505285719429noreply@blogger.com2