tag:blogger.com,1999:blog-83704331144123947542024-03-14T00:56:44.391-05:00Kaberi Kitchen...a journey to the culinary worldAfter my marriage,I started cooking and since then it has become my hobby to experiment with food and try different recipes and I have enhanced my culinary skills everyday and in that journey,lots of tips and procedures I have incurred from my relatives,friends from all over the world and sometimes chefs from different restaurants too. Shared are those tried and tested recipes for everybody... so happy cooking!Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8370433114412394754.post-55163447850364055032014-01-22T07:29:00.000-06:002019-09-04T14:55:14.417-05:00Welcome to my culnary world..<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
</h3>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Kalo Jaam ::</span></b></span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-uBR20xTaI1I/XXAS-LzzB_I/AAAAAAAAPSE/8p-U_Kg3sDodA52LJVn_7exAg_Zi_YsaACLcBGAs/s1600/IMG-6280.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1211" height="640" src="https://1.bp.blogspot.com/-uBR20xTaI1I/XXAS-LzzB_I/AAAAAAAAPSE/8p-U_Kg3sDodA52LJVn_7exAg_Zi_YsaACLcBGAs/s640/IMG-6280.JPG" width="484" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><b>Kalo
Jaam or Khoya Kala Jamun is another famous bengali's delicacy. This
dessert unlike gulab jamun, dark brown in color and crunchy from outside
and very soft juicy inside. Some people specially from north side of
India fry two times to get the desired blackish color of this dessert
but here I followed the recipe from one FB page, spice bangla with my
own touch and fried this dessert only once on low flame for long time.</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingredients</b>,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">One cup freshly made chhana / paneer,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup sugar, optional<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp maida,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp suji/semolina,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">A pinch of baking soda,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ tbsp ghee,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">3-4 tbsp warm milk,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">A pinch of red food color or 1 tbsp of saffron mixed milk,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Oil for deep frying<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><b>For Sugar syrup</b>
::<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cup sugar,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cup water,<span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2-3 whole elachi / cardamon</span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span>Method ::</span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span>1. </span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">Boil milk in a heavy bottomed pan and then add 2
tbsp vinegar / lemon juice and once milk curdles, pour in a colander /
cheesecloth and wash it thoroughly. Let it drain all whey and wait for 4-5
hours. Your chhana is ready.</span></span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">2.</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">Now in a big bowl, add chhana, maida, suji ,food color and
baking powder and sprinkle sugar. Mix it nicely to make a dough adding little warm milk as required. Cover it with
wet cloth.</span></span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">3.</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">In the meanwhile, in a pan add 3 cup water and 2
cup sugar to make a thin syrup. Once boiling, add crushed cardamom and cover
the pan and let it simmer on low flame.</span></span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">4.</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">Now lets make <span> </span>oblong shaped kalo jaam out of dough while
applying ghee on both the palms so it won’t stick. Now add enough oil for deep
frying in a kadai and when it is hot, keep the flame on low flame and add kalo
jaam in small batch in the kadai. Let it fry on low flame and stir oil in every
5 mins. Once the desserts will start floating in oil then keep on stirring the
oil so that it will get fried from all the sides. </span></span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">5.</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">Once light brown color comes, take it off and
add to the warm sugar syrup. Let it stay for another 30mins. Roll it on dry coconut flakes or dry mawa and serve it chilled.</span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><span><span style="font-family: Georgia, "Times New Roman", serif;">You
can fry kalo jaam one time till it changes color to light brown and
then take it off from oil and let it cool and then fry it again. Also
you can use one cup of dry milk powder.</span></span></span><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><span class="line_highlight"><b><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><a href="http://kaberiskitchen.blogspot.com/2013/05/desserts-from-heart-of-bengal.html" target="_blank"><b>For more Bengali sweets click here.</b></a></span></span></span></span></span></b> </span></b></span></u><br />
<br />
<u><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><span class="line_highlight">Hyderabadi mutton biriyani..</span></b></span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xgw4VbDCfVw/VOOpcfnAa7I/AAAAAAAAOWA/SiszRDgtYK0/s1600/hyderabadimuttonbiriyani.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-xgw4VbDCfVw/VOOpcfnAa7I/AAAAAAAAOWA/SiszRDgtYK0/s1600/hyderabadimuttonbiriyani.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span class="line_highlight"> <span style="color: black;">Another
jewel from Hyderabad cuisine that no one can say no. I love to prepare
this for special occasions. After going through lots of recipes, I
modified little bit and made this for easier version using rice cooker. I
have found that if you can prepare couple of hours before serving then
tastes awesome.</span></span></b></span><br />
<br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span class="line_highlight">Ingredients:::</span></b></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2 lbs medium size mixed mutton/goat meat pieces,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">4 cups of basmati rice, washed and drained </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2 big size red onions, sliced</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2-3 nos. bay leaves,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">3-4 nos. cardamons, crushed</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">3-4 nos. cloves,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">3 nos. 1" cinnamon sticks,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2-3 nos. star anise,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tbsp red chilli powder,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">salt as per your taste,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tbsp ghee/oil,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1/3 cup milk,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">a few strands of saffron. </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight"><br /></span></span></span>
<i><span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">For marination:::</span></span></span></i><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tbsp turmeric powder,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2-3 tbsp biriyani masala, </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tsp oil,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tbsp ginger-garlic paste, </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">salt as per your taste,</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1 tsp meat tenderizer. </span></span></span><br />
<br />
<b><span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">Method::</span></span></span></b><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">1.
Clean and pat dry mutton pieces and then marinate with all the
ingredients mentioned above for marination. Keep aside for minimum 3
hours. </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">2.
In a pressure cooker or deep bottomed pan, fry sliced onions adding 3-4
tbsp of oil. Sprinkle little salt. Once onion changes color to dark red
and then take out fried onions to paper napkins to absorb extra oil.<br />3.
Add star anise, one cardamon and one bay leaf to the pan and then saute
a little. Add marinated mutton pieces and mix everything nicely and let
it cook until just done adding half cup of water on medium flame. If
you are using pressure cooker, cook till 4-5 whistles and then let it
stand till steam comes out.</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">4.
Add 1 tsp ghee or oil at the bottom of rice cooker. Sprinkle 1/4 fried
onions, chopped mint and coriander leaves and then spread cooked mutton
pieces leaving gravy in the pan.</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">5.
Then boil enough water in a big vessel adding ghee,bay leaf,crushed
cardamons, cloves,cinnamon and salt. Once it starts boiling, add washed
basmati rice and let it cook for 5 minutes. Once done, drain excess
water from rice keeping all the spices. Use a big strainer if possible.</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">6. Add saffron strands to warm milk and keep aside.</span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">7.
Now add 1/4 of cooked rice on top of the mutton pieces and then spread
fried onions,mint and coriander leaves. Add 2 tsp of gravy on top of
that. Again add 1/4 of cooked rice and repeat the process except the
gravy. Repeat the process till you are done layering rice. At last,
sprinkle saffron milk on the top of that and little coriander leaves.
Close the rice cooker and let it cook on normal "white rice" mode or
cook mode. </span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight">8. Once done, you can keep the cooker on warm mode till serving.</span></span></span><br />
<br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight"><b>I
make little more gravy and use as shorba. You can transfer biriyani on
wide pan or whatever you are using for serving and then cover with
aluminum foil and then keep warm in oven before serving. If you don't
have saffron, use food color mixed with warm milk.</b></span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight"><b>You
can prepare before minimum 6 hours and while serving just make it warm
and serve. I use grated raw papaya instead of store-bought tenderizer.</b></span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight"><b>I like to use shan biriyani masala but you can use other good brands too.</b></span></span></span><br />
<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="line_highlight"><b>For more biriyani recipes,<a href="http://kaberiskitchen.blogspot.com/2012/04/biriyani-recipes.html" target="_blank">click here.</a></b></span></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;"> </span></b></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Chitrakut :::</span></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-CxSGHG9sSGU/U6yLkA0RoOI/AAAAAAAAN2w/cNbUVYw0I64/s1600/chitrakoot.2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-CxSGHG9sSGU/U6yLkA0RoOI/AAAAAAAAN2w/cNbUVYw0I64/s1600/chitrakoot.2.JPG" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">First time I heard about this dessert from one of my <span style="color: #660000;">Facebook</span>
friend and then got inspired. I was hesitant to prepare this sweet as I
never tasted before. But then on a special day I tried with left-over
paneer or cottage cheese when I was preparing rosogolla. It is simply
delicious dessert exclusively from Bengal with little patience and lots
of love.</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Ingredients:::</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">for 10 nos...</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">one cup home-made paneer,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 cup khowa / mawa (dry-milk powder),</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 tsp suji / rava, </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3/4 cup moida / all purpose flour,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 tsp ghee or clarified butter,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">a pinch of baking powder,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/4 tsp cardamon powder.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">for sugar syrup...</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 cup sugar,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 cup water,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/4 tsp of kewra essence, optional.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1.
Mix moida / all purpose flour with melted ghee / clarified butter
unless you can give a shape when you hold in your fist. Add little more
ghee if needed.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2.
Crush paneer adding cardamon powder, suji and khowa / dry milk powder
and baking powder. Now moida to the paneer mixture. Mix thoroughly
rubbing with your palm until it becomes a nice soft dough. You don't
need anything to make it soft dough but still if you feel dry and
cracked then add few drops of ghee or milk to make it soft. Cover it for
10 minutes with a dampen cloth or paper napkin.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3.
In a flat vessel , add water with sugar and let it boil up to
two-thread consistency. Once it is done, add rose or kewra essence and
keep it warm on low flame. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">4.
Now make 10 balls out of the dough and give an oval or triangle shape.
Heat sufficient oil in a kadai or pan. When oil comes too hot then bring
it to very low flame and then fry it two or three in a batch on low
flame. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">5. Fry until both the sides become light golden in color and then take out from the kadai.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">6.
Now put into sugar-syrup and let it soak into syrup for 5-10 minutes.
Once it is soft and spongy , your chitrakut is ready and serve it
garnishing with pistachios or any finely chopped dry fruits and sprinkle
khowa or dry milk powder on the top of it.</span></span></span></span></span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">For
two-thread consistency, you take a two drops of sugar syrup in between
forefinger tip and thumb and let it cool little and pull apart gently.
If two threads are formed and don't break then it is called two-thread
consistency.</span></span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">You
can prepare mawa or kheer boiling half n half milk or whole milk with
dry milk powder too at home. You must use home made paneer. </span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Make small shape with dough as after frying and then soaking in sugar syrup it will become double the original size.</span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span></span><b><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><a href="http://kaberiskitchen.blogspot.com/2013/05/desserts-from-heart-of-bengal.html" target="_blank"><b>For more Bengali sweets click here.</b></a></span></span></span></span></span></b></div>
<div class="" style="clear: both; text-align: left;">
<b><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><b> </b> </span></span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><span style="font-size: x-large;">Chamagadda / Arbi pulusu :::</span><br /> </b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ThmfhBFiS10/U5fK0ARcCHI/AAAAAAAANwg/6ohRBr92by0/s1600/DSC_3166.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-ThmfhBFiS10/U5fK0ARcCHI/AAAAAAAANwg/6ohRBr92by0/s1600/DSC_3166.JPG" width="640" /></a></div>
<div class="" style="clear: both; text-align: left;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Arbi
/ Taro root is very common vegetable in India and here in USA easily
available in Chinese or Indian groceries. For the first time , I had it
in my in-law's house and just loved the simple tangy spicy gravy which
is a traditional dish from Andhra Pradesh.It goes very well with plain
rice or roti. </span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-hMyHBGSv3PA/U5r_rJeRsxI/AAAAAAAANw0/6dJHPxNLK80/s1600/DSC_3178.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://4.bp.blogspot.com/-hMyHBGSv3PA/U5r_rJeRsxI/AAAAAAAANw0/6dJHPxNLK80/s1600/DSC_3178.JPG" width="640" /></a><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Ingredients:::</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">6-8 nos. small chamagadda / arbi, </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one medium size onion, finely chopped </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one large tomato, finely chopped,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tbsp garlic paste,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one medium size tamarind ball, soaked in hot water </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp red chilli powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp turmeric powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp coriander powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">salt to taste,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">oil to fry.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">for seasoning..</span></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 tsp cumin seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 tsp small mustard seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/3 tsp methi / fenugreek seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 nos. whole red chillies,optional</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">10 nos. fresh curry leaves.</span></span><b><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Method:::</span></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1.
Boil arbis / chamagadda in a large vessel for 15 mins or in pressure
cooker upto 2 whistles. Let it cool and take out the outer black skin
and cut it into small pieces. Make sure the skin almost coming off when
you press the arbi after taking out from pressure cooker.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2.
Heat oil in a kadai or wok and add all the ingredients mentioned for
seasoning. Cover the kadai and let it splutter for a while. Now add
chopped onion and garlic paste and fry for 5-7 mins or until onion
becomes translucent.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3.
Now Arbi / chamagadda pieces to the kadai and mix thoroughly and fry
nicely for 7-8 minutes and then add chopped tomatoes and saute again for
5 mins. Stir continuously or every 2 minutes to avoid burning.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4.
Add turmeric powder, coriander powder and red chilli powder to the
kadai and saute for another 5 mins. Now add one cup water and close the
lid and let it boil for 7-8 minutes.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">5.
Now squeeze tamarind pulp from tamarind ball and add to the gravy
adding another one cup of warm water. Let it simmer for 10-12 minutes on
medium-low flame.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">6.
Add a small piece of jaggery if it is too sour and little oil if the
gravy is too spicy. Once done, serve hot with plain rice or chapathi.
This gravy tastes better if you eat the next day.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Chamagadda
/ Arbi should be fried along with onions and do not overcook also. You
need to fry every 2-3 minutes to avoid burning too.This gravy stays very
well upto 4 days and tastes even better.</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b> </b> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">If you want to know more, http://en.wikipedia.org/wiki/Colocasia</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="font-size: small;"><b> </b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="font-size: small;"><b><a href="https://draft.blogger.com/Corn%20palak%20:::%20%20Whenever%20I%20prepare%20palak%20or%20spinach,%20my%20kid%20always%20asks%20for%20the%20delicious%20spinach%20preparation%20what%20he%20had%20couple%20of%20years%20back%20in%20Kolkata.%20After%20searching%20couple%20of%20sites%20and%20Tarla%20Dalal%27s%20recipes%20I%20have%20prepared%20my%20version%20of%20corn%20palak%20or%20what%20widely%20known%20as%20Makai%20%20palak.%20Spinach%20or%20palak%20,which%20is%20easily%20available%20in%20market%20and%20full%20of%20nutritions%20,makes%20a%20very%20colorful%20and%20delicious%20combination%20with%20corn.%20I%20have%20followed%20Tarla%20Dalal%27s%20recipe%20with%20slight%20modifications.%20%20%20%20%20Ingredients:::%20%20250%20gms%20/%2016%20oz%20baby%20spinach,%20washed%20%20%20one%20big%20cup%20fresh%20/%20frozen%20corn,%20washed%20and%20drained%20%20one%20medium%20size%20onion,%20sliced%20%20one%20small%20size%20tomato,%20sliced%20%206%20nos.%20green%20chillies,%20slitted%20%201/2%20tsp%20ginger-garlic%20paste,%20%201%20tsp%20cumin%20and%20coriander%20powder,%20each%20%20a%20pinch%20of%20garam%20masala,optional%20%201/4%20tsp%20of%20sugar,%20optional%20%201/4%20cup%20of%20dry%20fenugreek%20leaves%20/%20kasuri%20methi,%20%20%201/2%20cup%20whole%20milk,%20%20salt%20to%20taste,%20%202-3%20tbsp%20oil%20for%20frying,%20%20a%20pinch%20of%20cumin%20seeds%20for%20tempering,%20%201/2%20tbsp%20heavy%20cream%20for%20garnishing.%20%20%20%20%20Method:::%20%201.%20Heat%201/4%20tbsp%20oil%20in%20a%20pressure%20cooker.%20Add%20sliced%20onions,%20tomatoes,%20ginger-garlic%20paste,%20green%20chillies,%20dry%20fenugreek%20leaves%20%20and%20spinach%20leaves.%20Add%20salt.%20Saute%20for%20a%20minute%20and%20then%20add%20little%20water%20and%20let%20it%20cook%20up%20to%20one%20whistle.%20If%20you%20are%20using%20normal%20pan%20or%20vessel%20then%20cover%20the%20vessel%20and%20let%20it%20cook%20until%20spinach%20gets%20completely%20cooked.%20Let%20it%20gets%20cooled.%20Then%20make%20a%20smooth%20puree%20with%20it.%20%20%202.%20Now%20heat%20oil%20in%20a%20wok%20or%20kadai,%20sprinkle%20cumin%20seeds%20and%20when%20it%20starts%20spluttering,%20add%20corn%20to%20the%20kadai%20and%20saute%20for%20half%20a%20minute%20and%20then%20add%20spinach%20puree%20into%20it.%20Once%20it%20starts%20boiling,%20add%20cumin-coriander%20powder,%20sugar%20and%20whole%20milk%20and%20mix%20thoroughly%20on%20low-medium%20flame.%20Let%20it%20simmer%20on%20low%20flame%20for%2010-15%20minutes.%20%20%203.%20Once%20oil%20starts%20coming%20on%20top%20of%20the%20gravy,%20sprinkle%20garam%20masala%20powder%20and%20adjust%20salt.%20Let%20it%20simmer%20for%205%20more%20minutes%20and%20garnish%20with%20heavy%20cream%20and%20serve%20hot%20with%20naan,%20chapati%20or%20parathas.%20You%20will%20need%20minimum%202%20bunches%20of%20spinach%20and%20if%20you%20need%20more%20spicy%20then%20add%20red%20chilli%20powder%20to%20the%20gravy." target="_blank">For more vegetable dishes, click here.</a></b></span></span><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> </span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></b></div>
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Simple chicken fry...Andhra style ::::</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KxDY4kYigAo/U3ql1B0JO7I/AAAAAAAANq8/BMhGu-UfJCc/s1600/Andhrachickenfry3.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://4.bp.blogspot.com/-KxDY4kYigAo/U3ql1B0JO7I/AAAAAAAANq8/BMhGu-UfJCc/s1600/Andhrachickenfry3.JPG" width="640" /></a></div>
<b><span style="font-family: "georgia" , "times new roman" , serif;">This
chicken fry is very simple yet delicious and a great treat for spice
lovers. I found the recipe while searching for Telugu chicken recipes a
year ago but didn't get chance to prepare. With very less time and
effort you can serve a delicious appetizers or a side dish for daal and
rasam.</span></b><br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:::</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>for marination...</i></span><b><span style="font-family: "georgia" , "times new roman" , serif;"> </span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 whole chicken , cut into medium pieces,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp ginger-garlic paste,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp turmeric powder, red chilli powder and coriander powder,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10 no. fresh curry leaves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">one bunch of fresh coriander leaves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half cup lemon juice,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt to taste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Oil to fry.</span><br />
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">for seasoning..</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3-4 nos. cardamon, broken</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 nos. cinnamon small sticks, broken</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp cumin seeds,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5-6 nos. green chillies, slitted.</span><br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Method:::</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1.
Marinate chicken pieces with all the ingredients mentioned for
marination with 1 tbsp of oil. Keep aside for minimum two hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2.
Heat 2 tbsp of oil in a kadai or wok, add all the ingredients mentioned
for seasoning. When it splutters, add marinated chicken pieces and
saute a little and then let it cook covered for 15 minutes or until
well-cooked.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
Now fry nicely until oil oozes out on the top and chicken pieces are
well-fried. Garnish with chopped coriander leaves and curry leaves and
serve hot.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: small;"><b><a href="http://kaberiskitchen.blogspot.com/2012/05/chicken-recipes.html" target="_blank">For more chicken recipes, click here.</a> </b></span></span></span><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span">Prawn masala :::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://3.bp.blogspot.com/-X-g7tr6vsrc/UxAYNDDg9eI/AAAAAAAANnw/BXYHyZlex_o/s1600/prawnmasala1.2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://3.bp.blogspot.com/-X-g7tr6vsrc/UxAYNDDg9eI/AAAAAAAANnw/BXYHyZlex_o/s1600/prawnmasala1.2.jpg" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span"><span style="font-size: small;">Shrimp
or prawn cooked in simple onion and tomato gravy is one what I always
my mother-in-law whenever I go to India. This is one of delicious
preparations I have learned from her. I often prepare this simple yet
delicious shrimp preparation for weekends and in parties and always
appreciated by many of my friends. </span></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span"><span style="font-size: small;">Ingredients :::</span></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">15-18 nos medium shrimps / prawns, washed and de-veined</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">one big onions, finely chopped or paste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2 large tomatoes, finely chopped,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">9-10 nos. fresh curry leaves,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">a pinch of garam masala,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">half cup tamarind pulp, optional </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">fresh coriander leaves for garnishing, </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">salt to taste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2 tbsp oil. </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">Method:::</span></span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1. Heat oil in a pan or kadai. Add ginger-garlic paste and curry leaves. Saute for a minute on low flame.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2.
Add chopped onion and sprinkle salt. Let it fry until onion becomes
translucent. Now add turmeric powder and red chilli powder and then
chopped tomatoes. Mix thoroughly and let it cook covered for 10 mins or
so. Add little water and mix again and let it cook for another 10 mins.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">3.
Now add shrimps / prawns to the pan and mix with onion-tomato gravy.
Fry on medium flame until shrimps / prawns become whitish. Now add
little water and then cook covered for another 12-15 minutes or until
water almost dries off. Open the lid and let is simmer for another 7-8
minutes. Sprinkle garam masala and chopped coriander leaves on the top
and serve with hot steaming rice , pulao or biriyani.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;"><b>If
you don't want to add shrimps directly to the gravy then marinate with
turmeric powder and salt and keep aside for 10 minutes and then fry
lightly both the sides. Adjust your spice level. Sometimes I add a pinch
of sugar while heating oil. That gives a nice red color when I use less
red chilli powder.</b></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;"><b><a href="http://kaberiskitchen.blogspot.com/2010/09/prawn-shrimp-recipes.html" target="_blank">For more prawn recipes, click here.</a> </b></span></span></span></span></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="font-weight: bold;">Andhra Chicken / Kodi Pulao ::::</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2TjT-xnh5rc/Uwt5nqzHrNI/AAAAAAAANmM/yumQndGPaD0/s1600/andhrachickenpulao.1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="344" src="https://2.bp.blogspot.com/-2TjT-xnh5rc/Uwt5nqzHrNI/AAAAAAAANmM/yumQndGPaD0/s1600/andhrachickenpulao.1.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small; font-weight: bold;">Andhra
cuisine has many best preparations but I love this one the most. For so
many months I wanted to try this recipe from vah re vah but dint have
quiet time for this as this needs lots of patience and time for
preparation but when you serve this dish, it takes all attention and you
are satisfied with your effort. This chicken pulao is one </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small; font-weight: bold;">exquisite pot-meal and basically needs nothing as side dishes. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small; font-weight: bold;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small; font-weight: bold;">Ingredients:::</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2.5 lbs / 1.2 kg medium size chicken pieces,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 small cups rice, washed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 tsp shahi jeera,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 nos. slitted green chillies,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1" cinnamon,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 nos. cloves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 nos. cardamon,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7-8 nos. curry leaves, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">one big onion, thinly sliced </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp ginger-garlic paste,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp coriander powder,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">3-4 tbsp oil, preferably ghee or clarified butter,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">salt to taste. </span></span><br />
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">for marination...</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp turmeric powder, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp red chilli powder,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt to taste,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5-10 nos. curry leaves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">handful of chopped coriander and mint leaves, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5-8 tbsp yogurt / curd.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>for ground masala...</i> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tbsp poppy seeds / khaskhas,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5-7 nos. cloves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7-8 nos. cardamons,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3-5 nos. small cinnamon,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup fresh or frozen coconut pieces.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">for garnishing...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup fried cashew nuts,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup chopped fresh coriander leaves. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Method:::</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Soak rice in a large bowl for 30 minutes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Marinate chicken pieces with all the ingredients mentioned for marination </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
Dry roast all the ingredients for ground masala on low-medium flame
until raw smell of poppy seeds goes off. Once done, let it cool
completely and then make a smooth paste adding 1/2 cup water. Keep
aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
Now heat oil in a deep-bottomed pan, add shah jeera, cloves, cardamon,
cinnamon and curry leaves. Saute a little and then add sliced onions
adding salt. Fry for one or two minutes or when onions starts changing
colors add ginger-garlic paste and green chillies. Fry for 2-3 minutes
on medium flame. Cover the pan and let it cook for 4-5 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Once done, add coriander powder and then ground masala and saute a little.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5.
Add marinated chicken pieces and fry for 5 minutes on medium flame.
Then cover the pan again and let it cook for 10-12 minutes unless
chicken pieces are half-done. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Now , add soaked rice to the pan and press lightly and then add 1 1/2 cups of water and let it cook covered for 10 minutes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7.
Now, open the lid and lightly mix rice and chicken and then add half
cup of water and sprinkle fried cashew nuts and chopped coriander leaves
on the top and cover the pan for another 15 minutes on very low flame.
Once done, serve hot with any raita and salad.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>As your taste bud permits , you can add or remove green chillies. You can remove mint leaves too.</b><a href="http://kaberiskitchen.blogspot.com/2009/03/rice-preparation.html" target="_blank"><span style="font-size: small;"> </span></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><a href="http://kaberiskitchen.blogspot.com/2009/03/rice-preparation.html" target="_blank"><span style="font-size: small;">for more rice recipes , click here.</span></a> </b></span><br />
<b><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><a href="http://kaberiskitchen.blogspot.com/2013/05/desserts-from-heart-of-bengal.html" target="_blank"><b></b></a> </span></span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>Navratan korma :::</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GjGILWF3Dw0/Ut2XT1eNvQI/AAAAAAAANgo/7_6vLxQgQPE/s1600/navratankorma.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://1.bp.blogspot.com/-GjGILWF3Dw0/Ut2XT1eNvQI/AAAAAAAANgo/7_6vLxQgQPE/s1600/navratankorma.1.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Navratan
korma or nine-jewels curry is very popular Moghlai dish where it gets
the name because of using nine different types of vegetables,fruits and
nuts. You can choose your own favorite vegetables, fried nuts and add
paneer too. I tried to use the true Moghlai fashion preparing cashew nut
paste and cream for gravy. But you can always use healthier version too
but once in a year for a special occasion we can have little more
calories. </b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Ingredients :::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><i>for 10 people..</i><b> </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">12 pieces medium size paneer / cottage cheese,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one big of mixed cubed vegetables , </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one small pineapple pieces,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tbsp raisins,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one cup cashew nuts,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one big cup onion slices,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp ginger-garlic paste,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tsp turmeric powder, white pepper powder, coriander powder each,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">a pinch of garam masala, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">half cup heavy cream,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4-5 tbsp whole milk,</span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp sugar, </span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp oil. </span></span><br />
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">for seasoning..</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4-5 nos. broken green cardamons,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3-4 nos. cloves,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 inch cinnamon,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">one bay leaf.</span><br />
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">for garnishing..</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">fried cashew nuts,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">fresh or whipped cream. </span><br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Method :::</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1.
Heat oil in a pan, add turmeric powder and salt and fry all the paneer
pieces in small batch until all the sides become light brownish. Keep
aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2.
Boil onion slices and cashew nuts in two cups of water with little salt
till onion becomes very soft. Once done, strain onions and cashew nuts
and keep the water aside. When it gets cold, make a smooth paste out it
adding the same water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3. In another saucepan, boil all the vegetables with little salt till all the vegetables become soft.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">4.
Heat oil in a wok or deep-bottomed pan. Add cardamons,cloves, cinnamon
and bay leaf and add saute a little and then add cashew nut-onion paste
adding little boiled water what you used for boiling onions and cashew
nuts or little warm water. Cover the pan and let it cook on medium flame
for 5 mins.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">5.
When oil starts oozing out , add ginger-garlic paste and fry for half a
minute. Then add all the dry spices and if needed add some more boiled
water from step 2. Let it cook 5 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">6.
Add the boiled vegetables and stir carefully to coat the vegetables.
Add salt and sugar and let it cook until oil oozes out or 5-6 minutes.
Now add fried paneer pieces, pineapple chunks and raisins. Let it simmer
while stirring occasionally. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">7.
Now add garam masala , cream and milk to the curry and stir carefully
and let it simmer for some more time. Once done, garnish with fried
cashews and little cream. Serve hot with paratha or naans.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>I
use beans, carrots , peas, potatoes and different bell peppers /
capsicum. These vegetables and nuts are all optional and you can omit
pineapples too. If you don't want to use cream then use milk little
more. I wanted little spicy so added green chilies too.</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://kaberiskitchen.blogspot.com/2011/09/paneer-cottage-cheese-recipes.html" target="_blank">For more paneer recipes , click here.</a> </b></span><br />
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-size: x-large;"><b>Puti machher tok / ambol ::: </b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-size: x-large;"><b><a href="http://4.bp.blogspot.com/-hagH6THyN8g/UoTt4209jvI/AAAAAAAANUk/KnM1pQF9xG0/s1600/putimachertok1.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="https://4.bp.blogspot.com/-hagH6THyN8g/UoTt4209jvI/AAAAAAAANUk/KnM1pQF9xG0/s640/putimachertok1.JPG" width="640" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">This is one of the East-Bengal specialties what is very unique than other famous dishes. I had found a big packet of Puti or </span></span></b></span><span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Swamp
barb (English name) in freezer and with Purnadi's suggestion I have one
more delicious recipe in my collection with very less time and effort.
</span></span></b></span></span></b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Ingredients:::</span></span></b></span></b></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">10 nos. small fish, cleaned </span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1tbsp turmeric powder,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/2 tsp red chilli powder,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">one cup tamarind pulp,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2 nos. dry red chilli,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">a pinch of mustard seeds,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">salt to taste,</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">oil to fry, preferably mustard oil.</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Method:::</span></span></b></span></b></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1.
Marinate fishes with half of turmeric powder and salt. Mix tamarind
pulp, red chilli powder and turmeric powder in a bowl adding water and
keep aside.</span></span></span></span></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2. Heat sufficient oil, fry fishes until almost crispy. Once done, keep aside.</span></span></span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">3.
Add mustard seeds and red chillies in oil. When seeds splutter, add
tamarind water to the pan and let it boil. Then add fried fishes to the
pan and adjust salt. Let it simmer for 10-12 minutes and then switch off
the gas. Serve hot with plain steaming hot rice. You can garnish with
coriander leaves too.<br /><br /><a href="http://kaberiskitchen.blogspot.com/2011/09/fish-recipes.html" target="_blank">For more fish recipes, click here.</a></span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com5tag:blogger.com,1999:blog-8370433114412394754.post-45042647533175532402014-01-14T12:43:00.000-06:002014-01-14T12:50:23.148-06:00Festivals..<div style="color: #274e13;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<i><u><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Wish you all my readers and followers ..Very happy Bhogali bihu , Makar Sankranti and Happy Pongal..</b></span></span></u></i><br />
<br />
<a href="http://3.bp.blogspot.com/-9Iix8DwI0-w/UtWDyqV38wI/AAAAAAAANfY/tuSB8QabckU/s1600/patisapta.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9Iix8DwI0-w/UtWDyqV38wI/AAAAAAAANfY/tuSB8QabckU/s1600/patisapta.1.jpg" height="426" width="640" /></a><i><u><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b> </b></span></span></u></i></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com1tag:blogger.com,1999:blog-8370433114412394754.post-17756597784053714622013-05-30T09:41:00.000-05:002019-09-04T14:57:26.021-05:00Desserts from the heart of Bengal...<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;">Desserts , what we say Misti plays an important role for the people of Bengal. Whether your child did good result in class, weddings in on cards or a guest coming to our house, Bengalis bring sweets for their loved ones. Sweet is itself a celebration of our life in Bengal and of course all over India. Most of the sweets are made of freshly made chhana what is made of curdled milk and sugar. There are some sweets which are deep fried and then coated with sugar syrup. It is always an art to prepare these Bengali sweets which require practice and patience.</span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Kalo Jaam ::</span></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-uBR20xTaI1I/XXAS-LzzB_I/AAAAAAAAPSE/8p-U_Kg3sDodA52LJVn_7exAg_Zi_YsaACLcBGAs/s1600/IMG-6280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1211" height="640" src="https://1.bp.blogspot.com/-uBR20xTaI1I/XXAS-LzzB_I/AAAAAAAAPSE/8p-U_Kg3sDodA52LJVn_7exAg_Zi_YsaACLcBGAs/s640/IMG-6280.JPG" width="484" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Kalo Jaam or Khoya Kala Jamun is another famous bengali's delicacy. This dessert unlike gulab jamun, dark brown in color and crunchy from outside and very soft juicy inside. Some people specially from north side of India fry two times to get the desired blackish color of this dessert but here I followed the recipe from one FB page, spice bangla with my own touch and fried this dessert only once on low flame for long time.</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b>,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">One cup freshly made chhana / paneer,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">¼ cup sugar, optional</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp maida,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp suji/semolina,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">A pinch of baking soda,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">½ tbsp ghee,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">3-4 tbsp warm milk,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">A pinch of red food color or 1 tbsp of saffron mixed milk,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Oil for deep frying</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>For Sugar syrup</b>
::</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 cup sugar,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 cup water,</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 whole elachi / cardamon</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MHYBrdU5pvQ/XXAS_3sxc8I/AAAAAAAAPSQ/YzaHZFaKpgUsd8vRsQuTM-vu2rxkuixVACEwYBhgL/s1600/IMG-6283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1522" data-original-width="1600" height="608" src="https://1.bp.blogspot.com/-MHYBrdU5pvQ/XXAS_3sxc8I/AAAAAAAAPSQ/YzaHZFaKpgUsd8vRsQuTM-vu2rxkuixVACEwYBhgL/s640/IMG-6283.JPG" width="640" /></a></div>
</div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Method ::</span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">1. </span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Boil milk in a heavy bottomed pan and then add 2
tbsp vinegar / lemon juice and once milk curdles, pour in a colander /
cheesecloth and wash it thoroughly. Let it drain all whey and wait for 4-5
hours. Your chhana is ready.</span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Now in a big bowl, add chhana, maida, suji ,food color and
baking powder and sprinkle sugar. Mix it nicely to make a dough adding little warm milk as required. Cover it with
wet cloth.</span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">3.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">In the meanwhile, in a pan add 3 cup water and 2
cup sugar to make a thin syrup. Once boiling, add crushed cardamom and cover
the pan and let it simmer on low flame.</span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">4.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Now lets make oblong shaped kalo jaam out of dough while
applying ghee on both the palms so it won’t stick. Now add enough oil for deep
frying in a kadai and when it is hot, keep the flame on low flame and add kalo
jaam in small batch in the kadai. Let it fry on low flame and stir oil in every
5 mins. Once the desserts will start floating in oil then keep on stirring the
oil so that it will get fried from all the sides. </span></span></div>
<div class="MsoNormal" style="font-size: 11pt; line-height: 107%; margin: 0in 0in 8pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">5.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Once light brown color comes, take it off and
add to the warm sugar syrup. Let it stay for another 30mins. Roll it on dry coconut flakes or dry mawa and serve it chilled.</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">You can fry kalo jaam one time till it changes color to light brown and then take it off from oil and let it cool and then fry it again. Also you can use one cup of dry milk powder.</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;"> </span></b></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Amsotto Sandesh :::</span></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-2oXKQAyD-Og/XNBTRZ7kN3I/AAAAAAAAPOU/PeONVtZtgOYo9fIXVvLKRg0BtGPc7xh7wCLcBGAs/s1600/amsottoSandesh_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1375" height="400" src="https://4.bp.blogspot.com/-2oXKQAyD-Og/XNBTRZ7kN3I/AAAAAAAAPOU/PeONVtZtgOYo9fIXVvLKRg0BtGPc7xh7wCLcBGAs/s400/amsottoSandesh_3.jpg" width="342" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
After a long time, I finally have some time to pen down a new recipe and what could be better one than another delicious unique yet easy to prepare Bengal's dessert , Amsotto Sandesh. You will rarely find this heavenly desserts here in USA's Indian shop. I tried my best to bring to you after going through couple of youtube link and also my own way of making Sandesh.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VUiwpbm7it8/XNBTVGbWbHI/AAAAAAAAPOg/IwPMj7Yvb_sfMlKzagezTkJF_Nj_R9JagCEwYBhgL/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1600" height="272" src="https://1.bp.blogspot.com/-VUiwpbm7it8/XNBTVGbWbHI/AAAAAAAAPOg/IwPMj7Yvb_sfMlKzagezTkJF_Nj_R9JagCEwYBhgL/s400/DSC_0014.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients ::</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>For 10 pieces,</b></i></div>
<div class="separator" style="clear: both; text-align: left;">
3 cups of whole milk,</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup of sugar,</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup of khoya or mawa (dry milk powder),</div>
<div class="separator" style="clear: both; text-align: left;">
a pinch cardamon powder,</div>
<div class="separator" style="clear: both; text-align: left;">
5 thin sheet of amsotto or aam papad,</div>
<div class="separator" style="clear: both; text-align: left;">
4-5 tbsp lemon juice </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;">
1. Heat milk and once starts boiling add lemon juice to curdle and then let it rest for 5 mins. Use filter or cheese cloth to take out paneer / cheese and then wash under running water. </div>
<div class="separator" style="clear: both; text-align: left;">
2. After an hour, take paneer into a flat plate and <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">knead nicely to make a smooth dough adding sugar and cardamon powder.</span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3. Heat a pan and cook prepared dough for 10 mins on low medium flame and let it get cold and then add khoya / mawa to the cooked dough and knead lightly. Make 10 balls and keep it aside. Your Sandesh is ready to fill.</span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">4. Now cut one thin sheet of aamsotto or aam papad into two pieces and make it like a cylinder and fill with Sandesh balls like the pics shown. You can finish with small slices of pistachios or raisins.</span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>Amsotto or Aam Papad is easily available in any Indian groceries. But make sure there is no salt in ingredients or you can easily make your own aam papad at home in summer. I dint dry it under the sun but in oven keeping it under high temperature adding cardamon and fennel seeds powder to mango pulp.<span style="color: #660000;"><span style="font-size: x-large;"> </span></span></b></span></span></span></span></span></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Chhanar jilipi :::</span></b></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MqwDNIp6T6s/VO9rEL2nJ0I/AAAAAAAAOW8/RBGg4Fp7hxk/s1600/chhanarjilipi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://2.bp.blogspot.com/-MqwDNIp6T6s/VO9rEL2nJ0I/AAAAAAAAOW8/RBGg4Fp7hxk/s1600/chhanarjilipi.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">This is one of the authentic desserts from Bengali cuisine and almost every Bengali's favorite. You wont find this dessert in any other corner of India except authentic Bengali sweet shop. Though it is time consuming and lengthy process but once you prepare and serve to your loved ones, it is sheer bliss and heavenly delicious. I as usual modified a little according to my taste.</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Ingredients:::</span></span></span></b></span></span><br />
<br />
<i><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>For 30 nos..</b></span></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Chhana / cottage cheese made out of 1 lbs whole milk,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 cup dry mewa or dry milk powder,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/4 cup of semolina or suji,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 tbsp of maida or all purpose flour,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 tbsp of powdered sugar,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 tsp of elachi or cardamon powder,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">a few drops of kewra essence, Optional,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Oil for deep fry.</span></span></span></span></span><br />
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">For Sugar syrup..</span></span></span></span></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3 cup of sugar, </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">4 cup of water,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 tsp lemon juice,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2-3 nos. of crushed elachi or cardamon.</span></span></span></span></span><br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Method::: </span></span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1. Take a big bowl, add chhana / cottage cheese and knead lightly until it becomes smooth and not sticking your palm. Now add dry mewa, moida, sugar, cardamon powder, kewra essence and suji one at a time and knead nicely to make a smooth dough. Cover the dough with wet paper napkin and let it stand for 15 mins.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2. In the mean time, take sugar and water in a big flat vessel and let it boil sprinkling lemon juice. Lemon juice will help to take out dirt from the syrup and wont allow to crystallize sugar syrup. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3. When sugar syrup becomes little thicker or two thread consistency,then keep the flame very low to keep it warm.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">4. Now make 3o balls from the dough and on a flat surface, sprinkle little maida or all purpose flour and roll into a thick rope shape and then carefully make it round like coil fixing the end under the coil shape with little touch of oil or water. Make it three or two and half round. Be extra careful while doing this part to avoid breaking. Repeat the process to make the rest of the jilipis.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">5. Now heat sufficient oil in a wok or kadai and fry one or two at a time on low flame until it becomes light golden brown. Be careful with the temperature of oil to avoid burning them. If you feel temperature is too low then make it medium for a minute or two then again turn the flame to low again.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">6. When jilipi becomes light golden brown then transfer it to sugar syrup and let it soak in warm syrup for sometime. Fry rest of them carefully and soak in warm syrup. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">7. When it becomes almost double the size then take off from sugar syrup and keep in a flat plate or serving plate. You can sprinkle some crushed pistachios or cashew nuts on top of that. Serve warm or in room temperature.</span></span></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>You can keep in refrigerator for two weeks. In that case, keep them along with sugar syrup and make it little warm while serving. </b></span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>Try to fry one first and if it breaks while frying trying sprinkle little semolina or all purpose flour and make the dough again if you are doing for the first time. Make sure chhana or cottage cheese properly squeezed to take out extra water. While kneading chhana should be oily and comes out of your palm while kneading.</b></span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>You need to practice 2-3 times while making perfect ones. </b></span></span></span></span></span><br />
<br /></div>
<div style="text-align: left;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Chitrakut :::</span></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-CxSGHG9sSGU/U6yLkA0RoOI/AAAAAAAAN2w/cNbUVYw0I64/s1600/chitrakoot.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-CxSGHG9sSGU/U6yLkA0RoOI/AAAAAAAAN2w/cNbUVYw0I64/s1600/chitrakoot.2.JPG" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">First time I heard about this dessert from one of my <span style="color: #660000;">Facebook</span> friend and then got inspired. I was hesitant to prepare this sweet as I never tasted before. But then on a special day I tried with left-over paneer or cottage cheese when I was preparing rosogolla. It is simply delicious dessert exclusively from Bengal with little patience and lots of love.</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Ingredients:::</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">for 10 nos...</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">one cup home-made paneer,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 cup khoya / mawa (dry-milk powder),</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 tsp suji / rava, </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3/4 cup moida / all purpose flour,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 tsp ghee or clarified butter,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">a pinch of baking powder,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/4 tsp cardamon powder.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">for sugar syrup...</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 cup sugar,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 cup water,</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/4 tsp of kewra essence, optional.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1. Mix moida / all purpose flour with melted ghee / clarified butter unless you can give a shape when you hold in your fist. Add little more ghee if needed.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2. Crush paneer adding cardamon powder, suji and khowa / dry milk powder and baking powder. Now moida to the paneer mixture. Mix thoroughly rubbing with your palm until it becomes a nice soft dough. You don't need anything to make it soft dough but still if you feel dry and cracked then add few drops of ghee or milk to make it soft. Cover it for 10 minutes with a dampen cloth or paper napkin.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">3. In a flat vessel , add water with sugar and let it boil up to two-thread consistency. Once it is done, add rose or kewra essence and keep it warm on low flame. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">4. Now make 10 balls out of the dough and give an oval or triangle shape. Heat sufficient oil in a kadai or pan. When oil comes too hot then bring it to very low flame and then fry it two or three in a batch on low flame. </span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">5. Fry until both the sides become light golden in color and then take out from the kadai.</span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">6. Now put into sugar-syrup and let it soak into syrup for 5-10 minutes. Once it is soft and spongy , your chitrakut is ready and serve it garnishing with pistachios or any finely chopped dry fruits and sprinkle khoya or dry milk powder on the top of it.</span></span></span></span></span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">For two-thread consistency, you take a two drops of sugar syrup in between forefinger tip and thumb and let it cool little and pull apart gently. If two threads are formed and don't break then it is called two-thread consistency.</span></span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">You can prepare mawa or kheer boiling half n half milk or whole milk with dry milk powder too at home. You must use home made paneer. </span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Make small shape with dough as after frying and then soaking in sugar syrup it will become double the original size.</span></span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><span style="color: #660000;"> </span></b></span></span><br />
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Rangalu r puli :::</span></b></span></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-t0WsC6mYii8/Uul0x0_SJ0I/AAAAAAAANig/4FSA28DHBok/s1600/rangalur+puli.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://2.bp.blogspot.com/-t0WsC6mYii8/Uul0x0_SJ0I/AAAAAAAANig/4FSA28DHBok/s1600/rangalur+puli.JPG" width="640" /></a></span></div>
<h3>
</h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><b>Puli or pitha is a kind of dessert what you will find only in eastern parts of India like Assam, Bengal ,Orissa , Bihar and Bangladesh. Basically pitha or pithe are made of new harvested rice, jaggery and freshly scrapped coconut and fried, baked or steamed and then cook in sugar syrup or sometimes in thickened milk too. These desserts are prepared in special occasions in winter time. This particular dessert, a Bengal delicacy , is prepared with sweet potatoes, coconut and jaggery / molasses. Here I have followed Jayati Saha's recipe from one of the famous Facebook community.</b></span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><b>Ingredients :::</b></span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><i>for 8 nos..</i> </span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">3 medium size sweet potatoes or ranga alu,</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 cup all purpose flour / maida,</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 cup date molasses / jaggery,</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1 1/2 cup freshly scrapped or frozen coconut,</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-weight: normal;"><i><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">for sugar syrup...</span></span></span></span></span></i></span></b></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">4 cups of sugar,</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">4 cups of water. </span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><b>Method :::</b></span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">1. Heat pan, add jaggery /molasses with little water and when it melts , add coconut and cook on low flame. Stir continuously until it becomes semi-dry and sticky. Let it cool. Your fillings is ready.</span></span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">2. Boil sweet potatoes in 2-3 cups of water or bake until soft. Drain extra water completely if you are boiling and then peel off the skin. Take potatoes in a big bowl and mash with a fork or hand. Add all purpose flour / maida little at a time and knead for sometime to make a dough. </span></span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">3. Take small amount from the dough and then make small flat disc and fill with coconut filling and bring all the corners together and seal it to give a round or oblong shape. Your ranga alu r puli is ready. Make all other pulis ready and place in a flat plate.</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">4. Boil water and sugar in a large pan until water comes to almost half in quantity.Keep it warm on low flame.</span></span></span></span></span></span></h3>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">5. Now heat sufficient oil in a wok or kadai. Fry all the ranga alu pulis one or two at a time on low flame. Once it becomes golden brown from all the sides, take off carefully from kadai and then put it on warm sugar syrup. Let it stand for minimum 10 minutes. Serve hot or cold.</span></span></span></span></span></span></h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">You can also boil milk with palm molasses or jaggery and then add these pulis into it too. All the sweet potatoes are not same so may be you want more or less all purpose flour / maida to mix with boiled potatoes. Take one or two drops of ghee or oil while preparing the dough and the shapes on your palm.</span></span></span></span></span><span style="font-weight: normal;"><span style="font-size: small;"><span style="color: #660000;"> </span></span></span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #660000;"><br /></span></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Sandesh ::::::</span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://3.bp.blogspot.com/-V9X72kYE4Ic/UaK_iau_0CI/AAAAAAAAMI8/3_fK9TGmCLc/s1600/rosesandesh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-V9X72kYE4Ic/UaK_iau_0CI/AAAAAAAAMI8/3_fK9TGmCLc/s640/rosesandesh.jpg" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Sandesh ,what actually means 'news' , is a specialty dessert of Bengal culture and festivity. It is like a messenger of joy and happiness what comes with any good news apart from rosogolla. It is made of freshly made chhana or paneer or cottage cheese in different ways. Here I m sharing the simple recipe of Sandesh and you can add any flavor with that. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>for approx. 20 sandesh...</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 gallon whole milk ,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup white sugar,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half cup vinegar or lemon juice,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half cup khoya or dried milk powder,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tbsp rose essence.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-1NJanypUL7o/UaTv7Dhv4JI/AAAAAAAAMJM/BIIjC5mYKXA/s1600/DSC_2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://2.bp.blogspot.com/-1NJanypUL7o/UaTv7Dhv4JI/AAAAAAAAMJM/BIIjC5mYKXA/s640/DSC_2023.JPG" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"> <i><b><span style="color: #660000;">Sandesh getting ready..</span></b></i></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method ::::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Boil milk in a big vessel and add vinegar while boiling. Stir continuously until greenish water or whey comes out. Let it rest for couple of minutes and then pour into muslin or cheesecloth to take out greenish water and then run cold water to wash out vinegar or lemon juice smell. Now squeeze out extra water properly and your 'chhana' or cottage cheese is ready. Hang it along with the cheesecloth for one hour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Transfer 'chhana' from the cloth to a wide plate and then break into small pieces . Add khoya or dried milk powder, sugar and rose essence into it and knead to make a smooth ball while pressing with palm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Heat a pan on low-medium flame and transfer the dough to the pan and stir continuously on low flame nicely mixing everything together.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. After 15 mins or when paneer or chhana comes all together or not sticking the corner of the pan and little oily then switch off the flame and let it cool for sometime.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Now grease the molding with oil or ghee and then take small portion of the cooked 'chhana' and start pressing carefully on the mold (shown above in the pic) and take little more and press again slowly and then slowly take out from one corner. Be very careful while doing this step to avoid breaking the whole shape. Your sandesh is ready.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Repeat with rest of the 'chhana'. Then let it cool for one or two hour or you can keep in refrigerator.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>I brought the different molds from India. But you can give any shape what you want like. You can add any flavor like mango, saffron or kesar and others too. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large; font-weight: bold;">Chomchom :::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-oQdt3jaVMCs/UWVqMsW6HxI/AAAAAAAAL8Q/tXRiokxvhws/s1600/chomchom4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://2.bp.blogspot.com/-oQdt3jaVMCs/UWVqMsW6HxI/AAAAAAAAL8Q/tXRiokxvhws/s640/chomchom4.jpg" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">This
delicious Bengali dessert is not so popular like rosogolla or rosmalai
outside North-Eastern parts of India.This homely sweet is more like
rosogolla but the shape and sugar syrup consistency and of-course
preparation time are different. I used to see my aunt to prepare for any
festivals or when her son-in-laws used to come home. After a long time,
I had this chomchom here in USA and now this is my second favorite
after rosogolla. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">Ingredients:::</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>for 25 chomchom...</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 gallon or 3 1/2 litre milk,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">one big cup of white vinegar or lemon juice,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tbsp semolina flour or suji / rava,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 cups of sugar,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp cardamon / elachi powder,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">one cup of khowa or dried milk powder for garnishing,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">some cherries for garnishing.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1.
Boil the milk and then add vinegar or lemon juice and stir continuously
until the greenish water , what we say whey, comes out.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Take a
cheesecloth or any thin cloth on a strainer or big vessel and pour the
curdled milk onto it and keep under cold water to rinse gently. Now tie
together the opposite ends of the cloth and squeeze out extra liquid and
hang for minimum 1-2 hours. Your paneer or chhana is ready now. Sometimes you can keep for 4-6 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Take
out paneer from the cloth and spread on the big plate and sprinkle
semolina and cardamon powder and knead nicely while pressing with your
palm. Once your palm becomes oily then divide into 25 portions and take
one portion and give oblong shape or flat shape from each part. Your
chomchom is ready for cooking.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. In the mean time, take a big
vessel or pan and then add sugar and 7 cups of water and mix nicely and
boil it for 10 minutes. Once water starts boiling , drop all the
chomchom into the water, what we say sugar syrup and cover the pan for 45 minutes on low-medium flame. Once sugar syrup is almost
thick in consistency then take out the chomchoms and roll over on khoya or
dried milk powder and place half cherries on the top of it and serve.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Paneer / cottage cheese made sweets are very delicate and if you don't follow the steps either it will break while boiling in sugar syrup or become hard. Kneading is very important to do with your palms very carefully and continue unless oil comes out of paneer dough. Don't let it stand for more time once kneading is done.<br />I
used dried coconut powder instead of khoya. You can add 2 tbsp of lemon
juice while making sugar syrup to avoid crystallizing. I added little
water to avoid the same while cooking chomchom after every 10 minutes.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large; font-weight: bold;">Kesariya Rosgolla ::: </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://1.bp.blogspot.com/-5y4YRE-bAwE/UFueoqZMhQI/AAAAAAAALM8/uj48lekRPF0/s1600/DSC_0833.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://1.bp.blogspot.com/-5y4YRE-bAwE/UFueoqZMhQI/AAAAAAAALM8/uj48lekRPF0/s640/DSC_0833.JPG" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-weight: bold;"><span style="color: black;"> I
prepare rosogolla or cottage cheese balls regularly but first time
tried adding saffron strings after reading Suchididi's recipe I tried
this simple recipe. With light flavor and color of saffron gives normal
rosogolla a fine touch and of course you will get more appreciation from
your guests and loves ones.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-weight: bold;"><span style="color: black;">Ingredients:::</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="color: #660000; font-weight: bold;"><span style="color: black;">for 10 rosogollas..</span></span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">1 litre or 1 qt of whole milk,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">6 tbsp of vinegar or lemon juice or buttermilk,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">1 cup of sugar,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">2 cup of water,</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">one pinch of saffron threads, </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">very little rose water.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: black;">Method::: </span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">1</span>. Boil milk in a heavy bottomed steel
pan nicely and once milk starts boiling , add 2 tbsp of vinegar or buttermilk
and keep on stirring until milk starts to curdle and greenish water or
whey separates. Let it boil for sometime.</span><br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">2.
Pour everything on a cheesecloth to take out greenish whey and wrap
cheesecloth on itself to squeeze out extra water and let it stand for
minimum 5-6 hours.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3. Open
cheesecloth and take out paneer or cheese and while kneading paneer or
cottage cheese add a pinch of saffron threads and then knead nicely to a
smooth dough from that paneer or cottage cheese until your palms become
oily and paneer is not sticking. Make medium size balls or depending
upon the size of your choice. It will become double in size after
boiling.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Boil water adding sugar in a large saucepan. Once
boiling starts add rose water and paneer balls and let it boil for
minimum 15 mins on medium flame. Simmer for some more time. Your
kesariya rosgolla is ready for serve.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mix one tbsp of vinegar
or lemon juice or buttermilk at a time while milk starts boiling unless
and until greenish water comes out. I use 1:2 for sugar and water but if
you want more sweetness then use 2:1 proportion for sugar and water.
The secret of soft rosgolla is always how good you are kneading paneer.
Use your palms while rubbing paneer/cottage cheese.</b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large; font-weight: bold;">Chhanar Payesh / cottage cheese pudding ::: </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-pzcRXYK_Ozw/T4luctZl2QI/AAAAAAAAKkw/8HBdoy38vYY/s1600/DSC_0534.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://2.bp.blogspot.com/-pzcRXYK_Ozw/T4luctZl2QI/AAAAAAAAKkw/8HBdoy38vYY/s400/DSC_0534.JPG" width="400" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chhanar
payesh is one of authentic dessert what you will find only in West
Bengal. I heard about this name first time from Suchismitadi what she
suggested me to prepare for parties but never happened. Pudding with
home made paneer or cottage cheese or what we say chhana is very
delicious and very tempting too. Small pieces of paneer cooked with
thickened milk with pistachios and saffron and little drops of rose
water make your home so festive mood. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 gallon or 2 lt whole milk,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half cup vinegar or lemon juice,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 nos. broken cardamon, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 no. bay leaf,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup sugar, </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half cup of chopped pistachios and almonds,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">few strands of saffron,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp rose water or kewra.<b> </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:::</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1.
Boil half of milk. Once milk starts boiling, add vinegar or lemon juice
to it and stir unless milk curdles or green water comes out. Pour
everything on a strainer to take out greenish water / whey. Run cold
water on paneer / curdled milk to wash off any smells of vinegar or
lemon juice. Let it stand on the strainer for minimum 40 minutes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2.
Add bay leaf and cardamons to rest of the milk and boil on medium
flame to reduce 1/3rd of it stirring occasionally to avoid burning at
the bottom of the vessel. Add sugar and let it simmer for 10 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
Break paneer / cottage cheese into small fragments and then slowly add
little at a time to the milk stirring milk occasionally and let it cook
on low flame for another 10-15 mins.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Once done, pour on the
serving bowl and garnish with chopped dry fruits and saffron strands and
a few drops of rose water or kewra. Serve chilled.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>If you
don't wash paneer properly under cold water then milk will be spoiled
when you will add crumbled paneer to it specially if you are using lemon
juice. For safer side, boil one cup of water adding 4 tbsp of sugar in
it and then cook crumbled paneer with sugar syrup slowly for 5-7
minutes. Then add cooked paneer to thickened milk.</b></span> <br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large; font-weight: bold;">Komolabhog :::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://3.bp.blogspot.com/-J09a4Qxe45I/TxtrOV2p2iI/AAAAAAAAJtE/u0iVKnQdWq8/s1600/kamolabhog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://3.bp.blogspot.com/-J09a4Qxe45I/TxtrOV2p2iI/AAAAAAAAJtE/u0iVKnQdWq8/s640/kamolabhog.jpg" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>A
pure winter-special dessert made out of chhana or cottage cheese
carefully mixed with orange juice is almost-extinct dessert from Bengali
tradition. I dint know about this dessert till I had it once at a party
of our member from St Louis Bengali association. His wife, Nibedita
prepares awesome desserts and that was a perfect Bengali dessert. I
tried so many times and delighted my guests all the time.</b></span><br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients ::: </b></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">10 cups of whole milk,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups of fresh orange / tangerine juice,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp cardamon powder,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">one drop of orange essence</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of grated orange skin,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">a pinch of saffron soaked in warm milk, </span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of sugar,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups of water,</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:::</b></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1.
Boil milk in a heavy bottomed steel pan nicely and once milk starts
boiling , add orange juice at a time and keep on stirring until milk
starts to curdle and greenish water or whey separates. Let it boil for
sometime.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">2. Pour everything
on a cheesecloth to take out greenish whey and wrap cheesecloth on
itself to squeeze out extra water and let it stand for minimum 5-6
hours.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3. Open cheesecloth and take out paneer or cheese and add cardamon powder and one drop of orange essence. </span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">4.
Take paneer / cottage cheese on a big flat plate and knead nicely to a
smooth dough from that paneer or cottage cheese until your palms become
oily and paneer is not sticking. You can do this using food processor.
Use pulse option for 40 seconds. </span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">5.Cover
the dough with a wet cloth or wet paper napkin and keep aside for 10-15
mins. Then, make medium size balls from the dough.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">6.
In the mean while, add sugar, cardamon and water in a pressure cooker
and let it boil. Once it starts boiling, bring the flame to medium heat
and add paneer balls carefully into sugar syrup. Cover the pressure
cooker without whistle and let it cook for 12-14 minutes. Switch off the
flame and let it cool. Serve hot.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>No
need to run cold water on paneer at step 2 as you need orange flavor
for the dessert and you can use saffron soaked in warm milk while
boiling milk at step 1 or mix roasted saffron soaked in 1/4 tsp of warm
milk while kneading and add little while making sugar syrup. But I dint
have saffron while making this dessert. That's why I used a pinch of
orange food color and orange essence. When you prepare this dessert and
refrigerate two days before, then komolabhog nicely soak in sugar syrup
and no need to add thick sugar syrup too. </b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span class="commentBody" data-jsid="text">Cheesecloth is a fine
muslin type cloth which is easily available in any big superstore in UK
n US.</span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 180%;"><span style="color: #660000; font-weight: bold;"><span id="SPELLING_ERROR_0">Nalen</span> <span id="SPELLING_ERROR_1">Gurer</span> <span id="SPELLING_ERROR_2">Payesh</span>:::<br />
<br />
</span></span><a href="http://4.bp.blogspot.com/_mpi--jkjIro/Sf8iChLMd0I/AAAAAAAAGTs/mdLGpb0fecI/s1600-h/nalengurerpayesh.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5332017910490363714" src="https://4.bp.blogspot.com/_mpi--jkjIro/Sf8iChLMd0I/AAAAAAAAGTs/mdLGpb0fecI/s320/nalengurerpayesh.JPG" style="cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 374px;" /></a></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_3">Nalen</span> or <span id="SPELLING_ERROR_4">Khejur</span> <span id="SPELLING_ERROR_5">gur</span> means liquid date palm <span id="SPELLING_ERROR_6">jaggery</span> prepared from squeezing out the liquid from Palm tree. The taste and aroma is way better than simple <span id="SPELLING_ERROR_7">jaggery</span>.In winter only, you can find <span id="SPELLING_ERROR_8">Khejur</span> <span id="SPELLING_ERROR_9">gur</span> in India specially north-eastern parts and people prepares <span id="SPELLING_ERROR_10">payesh</span> or rice pudding with this <span id="SPELLING_ERROR_11">jaggery</span> .<br />
<span id="SPELLING_ERROR_12">Payesh</span> or rice pudding is a sweet I
think everybody prepare at home mostly in India. On my birthday, my mom
used to prepare for me and after coming from temple with dad,I used to
have this <span id="SPELLING_ERROR_13">payesh</span> sitting at our courtyard under the warm Sun ,in January.</span> <span style="font-weight: bold;">Now whenever I miss my mom as she is very far away in India ,I prepare this dish.<br />
<br />
Ingredients :::<br />
</span>1 litre or half gallon whole milk,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup <span id="SPELLING_ERROR_14">Gobindobhog</span> / <span id="SPELLING_ERROR_15">kaala</span> <span id="SPELLING_ERROR_16">jeera</span> / <span id="SPELLING_ERROR_17">Basmati</span> rice,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 disc of <span id="SPELLING_ERROR_18">Nalen</span> <span id="SPELLING_ERROR_19">gur</span>,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a hand full of raisins.<span style="font-weight: bold;"><br />
<br />
Method:::<br />
</span>1. Wash and soak the rice for some time.If you are using <span id="SPELLING_ERROR_20">Basmati</span> rice don't soak in water.Just wash and keep aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Take a pan,boil of two cups of water and mix <span id="SPELLING_ERROR_21">nalen</span> <span id="SPELLING_ERROR_22">gur</span> with that and stir until it becomes nice thick liquid.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
Boil milk in a heavy deep bottomed sauce pan nicely.When milk starts
boiling ,add rice and stir well on medium flame. Be careful otherwise
milk will overflow while boiling.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Stir occasionally to check
that rice is cooked or not and as soon as milk starts thickening ,you
have to stir frequently to avoid burning the milk from bottom.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Once rice is cooked ,add <span id="SPELLING_ERROR_23">jaggery</span> syrup to the milk and stir gently to mix the syrup in milk.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6.
Let it boil on very slow flame to thicken the milk more. Actually milk
should reduce to half and when you take one tsp it should flow to the
corner.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Once done, take off from flame and keep aside to get
cold and set properly.Serve hot or cold garnishing with raisins or any
other dry nuts.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">Now some people add bay leaf while boiling the milk and add extra sugar also.You can add more <span id="SPELLING_ERROR_24">khejur</span> <span id="SPELLING_ERROR_25">gur</span>
syrup if you need more sweet. But at my home this measurement goes very
well as my hubby and son don't like more sweet. Don't put directly <span id="SPELLING_ERROR_26">jaggery</span> in boiling milk will become curd immediately.You will easily get <span id="SPELLING_ERROR_27">Nolen</span> or <span id="SPELLING_ERROR_28">Khejur</span> <span id="SPELLING_ERROR_29">gur</span>
in any Bangladeshi store allover in USA.NEVER USE NON-STICK PAN FOR
PREPARING THIS DISH BECAUSE MILK STICKS AND SCALD BADLY FROM BOTTOM OF
THE PAN.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 180%;"><span style="color: #660000; font-weight: bold;"><br />
<span id="SPELLING_ERROR_30">Rosogolla</span> in pressure cooker::::</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://2.bp.blogspot.com/-7U8sZ_W4peM/T68xcVCVafI/AAAAAAAAK-s/nDioDkDIrAg/s1600/DSC_0689.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://2.bp.blogspot.com/-7U8sZ_W4peM/T68xcVCVafI/AAAAAAAAK-s/nDioDkDIrAg/s640/DSC_0689.JPG" width="640" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_31">Rosogolla</span> is a very special sweet cheese balls soaked in sugar syrup. Though this sweet dish was originated in <span id="SPELLING_ERROR_32">Orissa</span>,India. But all time favorite for Bengali's. There are varieties of <span id="SPELLING_ERROR_34">rosogolla</span>
,but here I tried the easiest and instant process to prepare on the
eve of Bengali New Year this time. Believe me,it was hit for the first
time. Every body after seeing the photo requested me for the recipe..so I
thought why not I post here for everybody.I followed two recipes of my
friend <span id="SPELLING_ERROR_35">Padmaja</span> and one which was given to one of the orkut communities by <span id="SPELLING_ERROR_36">Moitrayee</span>.</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">Ingredients:::</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half gallon / 1 litre milk,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 or 2 medium size lemons,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp cardamon powder,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cup sugar.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">Method :::</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Take a big saucepan / pot , boil milk and stir sometime while boiling. That helps milk little thicker.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Now squeeze lemon juice in a bowl or cup.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3.
And pour lemon juice in milk and keep on stirring to mix nicely until
you see the milk starts to curdle and greenish water comes out.Add more
lemon juice if you needed.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Now take off the pan from heat and strain curd which is <span id="SPELLING_ERROR_37">chhana</span> or <span id="SPELLING_ERROR_38">paneer</span> on the big filter. Run cold water on <span id="SPELLING_ERROR_39">chhana</span> or <span id="SPELLING_ERROR_40">paneer</span> to wash extra lemon juices and then let it be there for 20 <span id="SPELLING_ERROR_41">mins</span> to strain excess greenish water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. When water drops stop completely,then press gently to take out if there is more water from <span id="SPELLING_ERROR_42">paneer</span> / <span id="SPELLING_ERROR_43">chhana</span>.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Now take a deep bottomed bowl, take <span id="SPELLING_ERROR_44">chhana</span> and start kneading to make a smooth dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Once you will feel little oiliness in your hand while kneading then keep aside for 5-7 <span id="SPELLING_ERROR_45">mins</span> .</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Now make small balls from the dough and keep on the paper napkin to soak excess water if there are any left.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9.
Now take 2 cups of sugar and 2 1/2 cups of water and cardamon powders /
broken cardamons in a big pressure cooker for boiling .</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Once
boiling starts bring on to medium flame and then add gently those balls
to sugar syrup and close the pressure cooker without weight. Let it cook
for 12-15 <span id="SPELLING_ERROR_46">mins</span>.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">11. Once
done, turn off the flame and let the steam comes out from the pressure
cooker and let it cool.Don't touch otherwise there is chance to break.
You can open the pressure cooker for cooling too.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">12. Gently shift the <span id="SPELLING_ERROR_47">rosogollas</span> in a big serving tray and serve hot.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: bold;">While making <span id="SPELLING_ERROR_48">rosogollas</span>
, I did not find any thin cloth to tie Channa to take out excess water.
That's why I kept on a big tea filter .And Kneading is most important
part of this sweet ,how much smooth you knead the dough more soft <span id="SPELLING_ERROR_49">rosogollas</span>
you will get.And if you feel extra water sprinkle a little all purpose
flour while kneading. You can make sugar syrup more sweeter using 1:1
proportions with sugar and water too.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span class="commentBody" data-jsid="text">Cheesecloth is a fine
muslin type cloth which is easily available in any big superstore in UK
n US.</span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-92201703828769798332012-11-26T19:33:00.000-06:002014-07-08T09:00:19.396-05:00Vegetables.....<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>When I started my blog ,my Vegetarian friends complained me why I have not started posting vegetarian dishes till now. Though we eat non-veg ,but I love mostly vegetable dishes more and preparing vegetable dishes, I strongly feel, is more difficult and time consuming than non-veg dishes. Here's some recipes I have tried some of my experiments and some of the dishes I liked a lot while eating at my friends or relatives' house.</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><b><span class="Apple-style-span" style="color: #660000;">Palak ka Salan ::::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fP35n9u1-vE/U7v31oBHDbI/AAAAAAAAN7k/FLhk3A0QJ6k/s1600/palakkasalan.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fP35n9u1-vE/U7v31oBHDbI/AAAAAAAAN7k/FLhk3A0QJ6k/s1600/palakkasalan.1.JPG" height="432" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b>This is one the preparation I had learned when I came back to Hyderabad with my 3 months old son and started cooking. Neeta
Mehta's vegetarian cookbook , a gift from my husband was like my life saver whenever I wanted to prepare something veg. dishes. I prepare this Mughlai dish very often as it is a complete nutrition and goes very well
with paratha, roti and rice also and specially my son and husband love a
lot. Whenever I prepared this dish for parties or potluck, it is always a
hit. </b></div>
<div class="separator" style="clear: both; text-align: left;">
<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;">
one cup chana daal or split chickpeas,soaked for 30 min.</div>
<div class="separator" style="clear: both; text-align: left;">
2 lb fresh or frozen spinach,</div>
<div class="separator" style="clear: both; text-align: left;">
half cup finely chopped onion,</div>
<div class="separator" style="clear: both; text-align: left;">
4-5 nos. finely chopped green chillies,</div>
<div class="separator" style="clear: both; text-align: left;">
3-4 nos. garlic cloves,coarsely crushed,</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 tbsp coriander powder,</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp red chilli powder,</div>
<div class="separator" style="clear: both; text-align: left;">
2 nos. whole dry red chilli,</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 tbsp garam masala,(optional)</div>
<div class="separator" style="clear: both; text-align: left;">
salt to taste,</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp oil,</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp ghee / clarified butter.</div>
<div class="separator" style="clear: both; text-align: left;">
<b>Method :::</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Wash and clean thoroughly spinach leaves and chop coarsely.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Heat oil in a deep-bottomed pan, add crushed garlic and green chillies and sauté for half a minute. </div>
<div class="separator" style="clear: both; text-align: left;">
3.
Add chopped onions and saute until onion becomes light brown in color.
Now add chopped spinach and cook until oil separates or spinach cooked.</div>
<div class="separator" style="clear: both; text-align: left;">
4.
Wash chana daal and add to the pan and add coriander powder,red chilli
powder,salt and sugar. Mix nicely and let it fry for 3-4 mins. Stir
nicely to avoid burning at the bottom. Sprinkle water if needed.</div>
<div class="separator" style="clear: both; text-align: left;">
5.
When done frying , add one and half cup of warm water and cover the pan
and let it cook for 25 mins or until done on medium flame. Adjust salt
and gravy too.</div>
<div class="separator" style="clear: both; text-align: left;">
6.
When daal is almost cooked, smash everything with a flat spatula
lightly or you can use hand blender but do not make a paste. Then cook
for another 10 mins on slow flame.</div>
<div class="separator" style="clear: both; text-align: left;">
7.
When done, pour in a serving bowl and then in a small pan,heat ghee and
temper red chilli and red chilli powder for a minute and then pour over
the curry. Serve hot.</div>
<b>If
you can use a pressure cooker for this preparation ,it would be the
best to reduce preparation time. In that case, cook only for 10 mins or
two whistles and then open the pressure cooker when cooled down and then
cook on medium flame for another 10mins. You can sprinkle garam masala
when done and slightly mix once. Any dishes with spinach always become a
little bitter in taste and</b><br />
<b>for that I have used a pinch of sugar but
that is optional. You can also use other daal / lentils or mix with two daals. </b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"> </span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"><br /></span></b></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;">Chamagadda / Arbi pulusu :::</span><br /> </b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ThmfhBFiS10/U5fK0ARcCHI/AAAAAAAANwg/6ohRBr92by0/s1600/DSC_3166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ThmfhBFiS10/U5fK0ARcCHI/AAAAAAAANwg/6ohRBr92by0/s1600/DSC_3166.JPG" height="426" width="640" /></a></div>
<div class="" style="clear: both; text-align: left;">
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Arbi / Taro root is very common vegetable in India and here in USA easily available in Chinese or Indian groceries. For the first time , I had it in my in-law's house and just loved the simple tangy spicy gravy which is a traditional dish from Andhra Pradesh.It goes very well with plain rice or roti. </span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-hMyHBGSv3PA/U5r_rJeRsxI/AAAAAAAANw0/6dJHPxNLK80/s1600/DSC_3178.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hMyHBGSv3PA/U5r_rJeRsxI/AAAAAAAANw0/6dJHPxNLK80/s1600/DSC_3178.JPG" height="430" width="640" /></a><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Ingredients:::</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">6-8 nos. small chamagadda / arbi, </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one medium size onion, finely chopped </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one large tomato, finely chopped,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tbsp garlic paste,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one medium size tamarind ball, soaked in hot water </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tsp red chilli powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tsp turmeric powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tsp coriander powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">salt to taste,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">oil to fry.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">for seasoning..</span></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1/2 tsp cumin seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1/2 tsp small mustard seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1/3 tsp methi / fenugreek seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 nos. whole red chillies,optional</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">10 nos. fresh curry leaves.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h2 class="separator" style="clear: both; text-align: left;">
<b><span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Method:::</span></span></b></h2>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1. Boil arbis / chamagadda in a large vessel for 15 mins or in pressure cooker upto 2 whistles. Let it cool and take out the outer black skin and cut it into small pieces. Make sure the skin almost coming off when you press the arbi after taking out from pressure cooker.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2. Heat oil in a kadai or wok and add all the ingredients mentioned for seasoning. Cover the kadai and let it splutter for a while. Now add chopped onion and garlic paste and fry for 5-7 mins or until onion becomes translucent.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3. Now Arbi / chamagadda pieces to the kadai and mix thoroughly and fry nicely for 7-8 minutes and then add chopped tomatoes and saute again for 5 mins. Stir continuously or every 2 minutes to avoid burning.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">4. Add turmeric powder, coriander powder and red chilli powder to the kadai and saute for another 5 mins. Now add one cup water and close the lid and let it boil for 7-8 minutes.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">5. Now squeeze tamarind pulp from tamarind ball and add to the gravy adding another one cup of warm water. Let it simmer for 10-12 minutes on medium-low flame.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">6. Add a small piece of jaggery if it is too sour and little oil if the gravy is too spicy. Once done, serve hot with plain rice or chapathi. This gravy tastes better if you eat the next day.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Chamagadda / Arbi should be fried along with onions and do not overcook also. You need to fry every 2-3 minutes to avoid burning too.This gravy stays very well upto 4 days and tastes even better.</b> </span></span></div>
<h2 class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">If you want to know more, http://en.wikipedia.org/wiki/Colocasia</span></h2>
<h2 class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span></h2>
<h2 class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Corn palak ::: <br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XDbSMksjdPE/Uvrb_98QV6I/AAAAAAAANlw/dr5ocCUJE9o/s1600/cornpalak.1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XDbSMksjdPE/Uvrb_98QV6I/AAAAAAAANlw/dr5ocCUJE9o/s1600/cornpalak.1.JPG" height="360" width="640" /></a></div>
</b></span></h2>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b><span style="font-size: small;">Whenever I prepare palak or spinach, my kid always asks for the delicious spinach preparation what he had couple of years back in Kolkata. After searching couple of sites and Tarla Dalal's recipes I have prepared my version of corn palak or what widely known as Makai palak. Spinach or palak ,which is easily available in market and full of nutritions ,makes a very colorful and delicious combination with corn. I have followed Tarla Dalal's recipe with slight modifications.</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b><span style="font-size: small;">Ingredients:::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">250 gms / 16 oz baby spinach, washed </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">one big cup fresh / frozen corn, washed and drained</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">one medium size onion, sliced</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">one small size tomato, sliced</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">6 nos. green chillies, slitted</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1/2 tsp ginger-garlic paste,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1 tsp cumin and coriander powder, each</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">a pinch of garam masala,optional</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1/4 tsp of sugar, optional</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1/4 cup of dry fenugreek leaves / kasuri methi, </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1/2 cup whole milk,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">2-3 tbsp oil for frying,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">a pinch of cumin seeds for tempering, </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1/2 tbsp heavy cream for garnishing.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b><span style="font-size: small;">Method:::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">1. Heat 1/4 tbsp oil in a pressure cooker. Add sliced onions, tomatoes, ginger-garlic paste, green chillies, dry fenugreek leaves and spinach leaves. Add salt. Saute for a minute and then add little water and let it cook up to one whistle. If you are using normal pan or vessel then cover the vessel and let it cook until spinach gets completely cooked. Let it gets cooled. Then make a smooth puree with it. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">2. Now heat oil in a wok or kadai, sprinkle cumin seeds and when it starts spluttering, add corn to the kadai and saute for half a minute and then add spinach puree into it. Once it starts boiling, add cumin-coriander powder, sugar and whole milk and mix thoroughly on low-medium flam<b>e. </b>Let it simmer on low flame for 10-15 minutes. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-size: small;">3. Once oil starts coming on top of the gravy, sprinkle garam masala powder and adjust salt. Let it simmer for 5 more minutes and garnish with heavy cream and serve hot with naan, chapati or parathas.<br /><b>You will need minimum 2 bunches of spinach and if you need more spicy then add red chilli powder to the gravy. </b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h2 class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Beans poriyal ::</b></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J2MYqyJlDf0/UkLd3GKDh9I/AAAAAAAANNk/AWVZLetff50/s1600/DSC_2443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-J2MYqyJlDf0/UkLd3GKDh9I/AAAAAAAANNk/AWVZLetff50/s640/DSC_2443.JPG" height="426" width="640" /></a></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">I decided to ask
for the recipe when I saw this beautiful n delicious french beans
sauteed with fresh coconut as one of the veg.thali items in Kamat Hotel,
Hyderabad. I went inside their kitchen and asked for the recipe. The
chef was so surprised and even before he could understand , he told me
this delicious recipe. Since then beans poriyal is one of vegetable
dishes I always prepare for my guests.</span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients::</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 lbs of fresh french beans,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 nos. green chillies, finely chopped</span>
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp chana daal,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">one whole red chilly,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. fresh curry leaves,</span>
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch small mustard seeds,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 tsp turmeric powder,<br />salt to taste,</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<br />
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp oil, preferably canola or vegetable oil.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GA_Q0ojQkQQ/UkMTqx4lv7I/AAAAAAAANN8/H6XPHZItA0I/s1600/beansporiyal.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GA_Q0ojQkQQ/UkMTqx4lv7I/AAAAAAAANN8/H6XPHZItA0I/s640/beansporiyal.1.jpg" height="550" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">Method:::</span>
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash beans and pat dry. Cut into thin slices or chop finely.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2.
Heat oil in a pan, add mustard seeds and dry whole chillies and when it
splutters , add chana daal,green chillies and curry leaves. Saute a little and then add beans and sprinkle turmeric powder and salt and fry for 2-3 minutes on high flame.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now cover the pan and let it cook on low-medium flame for 12 minutes or until beans are almost cooked.</span>
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4. Once done, add scrapped coconut to the pan and mix thoroughly and let it cook for another 7-8 minutes on low flame.Cover the pan. Serve hot with daal and plain rice or even with paratha.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You can little red chilli powder for spiciness and if you don't have fresh coconut then use dry desiccated coconut too.</b></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><b>Palang shaaker ghonto / Spinach sauteed with vegetables :</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UW7KAQOqcX0/UfLhnvCw6sI/AAAAAAAAMbE/iRbhNoqDfTw/s1600/palangshakerghonto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UW7KAQOqcX0/UfLhnvCw6sI/AAAAAAAAMbE/iRbhNoqDfTw/s640/palangshakerghonto.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Another simple yet delicious preparation which I cherish and often prepare whenever I miss my mom's food. In winter, my dad used to bring lots of fresh vegetables and spinach from local markets near our home and mom always love to cook fresh ones instead of keeping in refrigerator. It was always my favorite to have this fresh and no spices dish with hot plain rice. A very easy recipe what I felt to share with you all friends.</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients:::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 cups fresh baby spinach,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one cup of vegetables of your choice,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/3 tsp kalo jeere / black onion seeds / kalonji,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2-3 nos. chopped or slitted green chillies,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/3 tsp turmeric powder,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tbsp oil.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;"><br /></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Method:::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. Clean spinach leaves properly. Keep aside.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Clean and cut the vegetables of your choice.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3. Heat oil in a pan, add kalo jeere and green chillies and saute a little. Now add all the vegetables to the pan. Saute a little and then sprinkle turmeric powder and fry for a minute on medium flame. Then, cover the pan and let it cook on low flame until vegetables are half done or 5 minutes. </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Once done, add spinach leaves to the pan and mix nicely. Let it cook for another 10 mins or until spinach leaves are totally cooked and mixed with vegetables. Once done, serve with plain rice or chapathi / paratha.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><b>You do not need to add water in this preparation and cook always on medium flame. If needed, sprinkle little water. If spinach leaves are too big then roughly chop the leaves. I generally use cauliflower, potato, beans, broad beans, carrot and Chinese eggplant. Keep little gravy or if you don't want then fry for little more time.</b></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><span style="font-size: small;"><b> </b> </span><b><span style="font-size: small;"><br /></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><b>Baghare Baigan ::::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QV2hpmz-1Ew/UUkZRLJPHSI/AAAAAAAAL4E/vX32OGHFSFE/s1600/bagharebaigan.5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QV2hpmz-1Ew/UUkZRLJPHSI/AAAAAAAAL4E/vX32OGHFSFE/s640/bagharebaigan.5.JPG" height="432" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><span style="font-size: small;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>This lovely and delicious side dish or you can say hallmark dish is well-known from Hyderabad which usually served in almost every wedding and other parties or you can say any celebration or party is not complete without this brinjal or eggplant preparation. The small , round and fresh eggplants first shallow fried and then simmered in a sweet and tangy sauce of peanuts and other spices really are mouth-watering and so aromatic that you can't resist having with biriyani or paratha. We can replace brinjals or eggplants with tomatoes or big green chillies or peppers too and also with fish also. I have followed the recipe from the wonderful website <a href="http://zaiqa.net/" target="_blank">Zaiqa</a> with some modifications.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients::: </b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for 8 egg plants...</i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">8 small and fresh eggplants or brinjal, from Indian grocery store</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for dry masala paste...</i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">10 dry red chillies, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">4 tbsp sesame or til seeds,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">one cup peanuts,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">10 to 15 fresh curry leaves,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp cumin seeds, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp coriander seeds,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp poppy seeds or khuskhus,</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup fresh or dry coconut.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for seasoning / baghaar...</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp mustard seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of kaala jeera / kalonji seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of fenugreek seeds / methi seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5-8 nos. fresh curry leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for gravy...</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 large size onions, sliced (approx. 2 big cups)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tbsp red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 small tamarind ball, soaked in hot water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil for frying.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-q2vlfVdubFc/UWIO_ql9QJI/AAAAAAAAL8A/KIb9ow3LvHc/s1600/winter+vacation2011+n+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-q2vlfVdubFc/UWIO_ql9QJI/AAAAAAAAL8A/KIb9ow3LvHc/s640/winter+vacation2011+n+2012.jpg" height="218" width="640" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Dry roast all the ingredients mentioned under the dry masala paste starting from red chillies and then following the list on medium flame. Add dry or fresh coconut at the last. When nice aroma starts coming out , switch off the flame and then let it cool for 30 minutes. Then make a coarse paste out of the mixture.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2.Heat sufficient oil in a wok or kadai and then wash and pat dry the eggplants. Make 'X' cut at the bottom of the eggplants keeping the stem intact. Fry the eggplants immediately after cutting sprinkling some salt. When the eggplants are almost fried or after 5-7 minutes, gently take out on paper napkin.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now heat a deep-bottomed pan or preferably cast iron pan and fry sliced onions until onions become light brown stirring continuously. Once done, remove from pan and let it cool. Then make a smooth paste adding little water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Heat 1 tbsp of oil in a pan or vessel and add all the ingredients mentioned for seasoning or baghaar on low flame. Cover the pan or vessel and let it splutter on low flame and then take off the cover and add onion paste covering the pan immediately.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Let it cook for a minute and stir nicely to mix all the seasoning to the onion paste. Now mix ginger-garlic paste and fry for another minute on low-medium flame. Be careful to avoid burning.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Now add the dry masala paste slowly on low flame. Mix well adding half cup water little at a time. Fry on low-medium flame for 10 minutes covering the pan or until oil comes out. Add water if the mixture get dried and to avoid burning. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. Now squeeze tamarind pulp out of the soaked tamarind. Add salt and tamarind pulp to the pan and let it simmer for another 5-7 minutes on medium heat. Once raw smell of peanuts and tamarind go off , then add fried eggplants or brinjals and stir slowly to coat all the brinjals with the gravy. Let it simmer for another 15 -20 minutes or until the oil separates on low flame. Stir frequently. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. Mix chopped coriander leaves. Once brinjals are soft , adjust salt and then remove from flame and serve hot with biriyani or any rice preparation or naan.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>This is a very lengthy process but I tried to reduce the preparation times making dry masala paste together instead of roasting and pasting separately and then mixing one by one. Taste dint change and I used little spicy and again you can reduce spice level according to your choice. If you want to cut the eggplants or brinjals before frying then soak them in water adding 1/2 tsp salt to avoid discoloration. This preparation needs a lot of patience but final result is a delicious dish and you can understand why people in Hyderabad can not skip this dish for any celebration.</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><span style="color: #660000;"><b>Gutti Vankaya Koora/Kurra ::::</b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DFC0fESuKwU/UHMljFwMIWI/AAAAAAAALRs/nWTRIYv1VQ0/s1600/guttivankayakurra.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DFC0fESuKwU/UHMljFwMIWI/AAAAAAAALRs/nWTRIYv1VQ0/s640/guttivankayakurra.JPG" height="428" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b>I wanted to post this one of most popular vegetarian preparation from Andhra Pradesh for long time as couple of my friends requested me to do so. I first had this curry at my Sudha aunty's house. Since then I always like to prepare this dish for my vegetarian friends. Gutti Vankaya means small eggplant or brinjal with stem which are stuffed with roasted ground spices and then simmered in tangy gravy.There are lots of different ways to prepare this stuff vegetable curry but I m sharing the best one which I followed from another good south Indian website Mahanandi with little modifications.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b>Ingredients:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit; font-size: small;">5-6 nos. of small brinjals or eggplants, </span><span style="font-size: small;"><b><span style="color: #000066; font-family: comic sans ms,sans-serif;"><br /></span></b><span style="font-family: inherit;"><span style="color: #000066;"><span style="color: black;">one medium size onion, finely chopped<br />one small size tamarind, soaked in warm water,<br />one small piece jaggery, crumbled<br />salt to taste,<br />oil to fry.<br />
<i>for ground spices..</i></span></span></span><b><span style="color: #000066; font-family: comic sans ms,sans-serif;"><br />
</span></b><span style="font-family: inherit;"><span style="color: #000066;"><span style="color: black;">4-5 nos. whole red chillies,<br />1 tbsp chana daal or chick peas lentils,<br />
1/2 tbsp whole mustard seeds,<br />1/2 tsp cumin seeds,<br />10 nos. fresh curry leaves,<br />1/2 tsp urad daal or black gram lentils,<br />1/2 tsp coriander seeds,<br />1 tsp sesame seeds,<br />one fistful peanuts,<br />1/3 tsp fenugreek / methi seeds,<br />
3 nos. cloves,<br />1/2" cinnamon.<br />1/3 tsp salt or as per your taste.</span></span></span><b><span style="color: #000066; font-family: comic sans ms,sans-serif;"><br /></span></b><span style="font-family: inherit;">Method:::<br />1. Roast all the ingredients mentioned under ground spices nicely until nice aroma comes out. Let it cool and then make a coarse paste of it adding salt. You can mix crumbled jaggery and tamarind pulp here too. <br />2. Cut a 'X' shape slit toward stem side carefully (do not cut up to the stem). See the picture.<br />3.
Separate the slit with left hand fingers and fill the gap with the
ground spices with a gentle push with right hand fingers with patient
and without breaking the brinjals. Keep half of the ground spices aside.<br />4.
Now heat oil in a deep-bottomed pan or kadai, add chopped onions and
sprinkle<span style="font-family: inherit;"> little salt and let it fry until onion becomes soft and
translucent.</span><br />
5. Add rest of the ground spices adding water and mix thoroughly with onion and let it cook for 4-7 mins. Cover the pan.<br />6.
Now place all the brinjals carefully into the gravy and let it fry for
2-4 mins.</span><span style="font-family: inherit;"> Then carefully turn the brinjals and add half cup of warm
water and cover the pan and let it cook until brinjals are cooked nicely.
Sprinkle freshly chopped coriander leaves on the top of it and let it
simmer for another 2 mins. Serve with plain hot rice or paratha.</span><b> </b></span></div>
<span style="font-size: small;"><b>You have to be very careful while making a 'X' cut and stuffing the eggplant/brinjal. If you don't want to add onion and garlic then make a smooth paste of tomatoes and ginger and corn flour or wheat flour for gravy.</b></span><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><span style="color: #660000; font-size: x-large;">Potoler Dolma..pure veg.:::</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oNNYP8luEwU/UGphh3XIb_I/AAAAAAAALOU/vziEjXNUqkU/s1600/niramispotoler+dolma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oNNYP8luEwU/UGphh3XIb_I/AAAAAAAALOU/vziEjXNUqkU/s640/niramispotoler+dolma.JPG" height="426" width="640" /></a></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: left;">
<span style="font-size: small;"><b><span style="font-size: x-large;"><span style="font-size: small;">Potol or Parwal or pointed gourd in English is always my another favorite vegetable. I always feel good and buy this vegetable whatever the price. The other day I found big ones in Indian groceries and those were perfect for dolma means stuffed vegetable curry and this is very popular in Bengal. With mom's help I followed our family recipe to prepare these stuffed vegetables simmered in mustard paste. Everything after I served this dish , is just perfect from aroma,taste to appreciation. You need little patience and little more hard work and your pure vegetarian dolma will be eye-catcher for your loved ones and guests.</span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><span style="font-size: x-large;"><span style="font-size: small;">Ingredients:::</span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">6-7 nos. big size potol/parwal/pointed gourd,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">half cup of fresh or frozen coconut,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp mustard seeds,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">3 green chillies, optional</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">one cup paneer or cottage cheese,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch turmeric powder,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">salt,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp of all purpose flour/ maida paste for sealing.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">for gravy...</span></span></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">3 to 5 tbsp mustard seeds,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">one big tomato, sliced</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">3 green chillies,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of kalo jeere/kalonji/black onion seeds,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">one whole dry red chilli, </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">salt as your taste,</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">oil to fry, preferrably mustard oil.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><b>Method:::</b></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">1. Wash and clean all the potol / parwals and lightly peel off the hard skin from two sides and then slit one side lengthwise without cutting into two pieces. Take out all the seeds carefully using knife or fork. Do one at time and carefully. Try to take out how much seeds you can and try not to open the vegetable totally. You can't close it then.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">2. Make a coarse paste of paneer/cottage cheese, coconut, mustard seeds and green chillies adding all the seeds and then mix salt and turmeric powder. </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">3. Now take one tbsp of this paste and slowly put inside the potol /parwal little by little pressing by backside of a spoon. Then seal the potol with moida paste. </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">4. Make a smooth paste of mustard seeds and tomato adding green chillies. </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">5. Heat oil in a pan, sprinkle turmeric powder and then fry all the potols/ parwals slightly one side at a time for 2 mins.Take out from pan and keep aside.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">6. Now,add kalonji/kalo jeere and dry red chilli. When kalonji starts spluttering, add mustard paste with half cup of water and let it cook for 5-7 mins. Add salt.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">7. Now place all the potols z/parwals in the pan carefully. The cut side should not be inside the curry then the paste will come out. Cover the pan and let it simmer for 10mins. Once done, you can add slitted green chillies and half tsp of mustard oil on the top of it.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><b>This recipe take patience and more effort than other. If you are carefully stuffed the vegetables, it is simple to prepare the curry. You can use tindora, cucumber, banana peppers also. Instead of kalonji, you can use panch foron also. These are easily available in Indian groceries.You can use potatoes for stuffing too.</b></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"> <b> </b></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><span style="color: #660000; font-size: x-large;">Dum Aloo / Alur dom :::: </span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JraxIXUbffA/TykudIdx38I/AAAAAAAAJvs/7KoyCSGH-UY/s1600/alur+dom+withbabypotatoe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JraxIXUbffA/TykudIdx38I/AAAAAAAAJvs/7KoyCSGH-UY/s640/alur+dom+withbabypotatoe.JPG" height="424" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span class="hasCaption">Dum alu or what we call in Bengali cuisine Alu dum prepared with small newly harvested baby potatoes is one of the most favorite and commonly prepared at my home. I can not think anything except hot crispy puris or we say Luchi in Bengali cuisine with this spicy with a little tangy touch alur dom. Every Sunday morning I used to get up with nice and mouth-watering smell of this perfect combination at my home and now I try to prepare at my home too. Here I m sharing my mom's recipe with you.</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span class="hasCaption"></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption"><b>Ingredients::::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">6-7 nos. baby potatoes,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">one big onion, finely chopped or paste,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">one big ripe tomatoes, paste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">3-5 nos. green chillies, slit lengthwise,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1 no. bay leaf,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1/4 tsp whole cumin seeds,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">a pinch asafoetida or hing, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1 tbsp ginger paste,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption"></span><span class="hasCaption">1 tbsp cumin and coriander powder each,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1/2 tsp turmeric powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1/4 tsp red chilli powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">a pinch of garam masala(optional),</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption"> 1/2 tsp of roasted cumin powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">salt to taste,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1/3 tsp sugar,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">oil to fry.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span class="hasCaption">Method::::</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1. Prick all the baby potatoes all over with a tooth pick or fork at least 5-6 times. This will allow to escape steam and prevents the skin of the potato from splitting open or from the inside exploding.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">2. Boil potatoes with skin until cooked or give one whistle if you are using pressure cooker or 30 mins to cook. Let it cool and then drain out water using strainer and keep aside for 5-7 mins.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">3. Heat oil, sprinkle little turmeric powder and fry boiled potatoes until it changes to yellowish red in color. Take out from oil and keep aside. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">4. In the mean while, heat oil in pan or kadai and add sugar and allow to melt or caramelize and then add bay leaf and cumin seeds and saute a little. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">5. Now add finely chopped onions or onion paste and fry for 8-10 mins on medium flame covering the pan. Now stir continuously for 2-3 mins to cook onion sprinkling hing or asafoetida. If needed, sprinkle little water.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">6. Add ginger paste and then finely chopped tomatoes and saute for 2-3 mins and let it cook for another 5 mins covering the pan. Once done, fry onion-tomato mixture nicely until properly cooked and oil separates. 7. Now mix cumin powder,turmeric powder, coriander powder and red chilli powder in a bowl adding half cup of water without leaving any lumps. Add the spice mixture to the pan and mix everything. Let it cook on medium flame for 7-8 mins again covering the pan.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">8. Once done, open the lid and you can see oil already starts separating. Then add one cup of warm water and let it boil. Once starts boiling, add fried potatoes to the pan and saute a little and cover the pan and let it cook for 10 min on low flame.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">9. Once done, sprinkle a pinch of garam masala or roasted cumin powder and slitted green chillies and mix carefully once more and serve hot with hot puris or luchi what Bengali says.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span class="hasCaption">I wanted to keep this recipe as close as possible to my mom used to do that. But if you want you can add chopped coriander leaves and few drops of ghee on the top of it while serving. Adjust your spice level.</span></b><span class="hasCaption"> </span><span class="hasCaption"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;"><b><span style="color: #660000;">Jhinge aar Matar daler borar sukto :::</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--letzcnf3CM/TjgeNz8QJ5I/AAAAAAAAJAw/-kdjGz6T5JY/s1600/jhinge+aar+matar+daler+borar+sukto..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--letzcnf3CM/TjgeNz8QJ5I/AAAAAAAAJAw/-kdjGz6T5JY/s640/jhinge+aar+matar+daler+borar+sukto..JPG" height="480" t="t" true="true" width="640" /></a></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;"><b>Sukto is the traditional vegetable stew of West Bengal and it is always served first of your meal. There are different version of Sukto are there. I will try to post here one by one. This recipe I have recently learned from one of our great groups where one expert chef, Subrata posted the recipe. This is little sweet in taste but keeping my family's taste buds I made a little spicy too. This sukto goes the best with hot steamed rice only. And you can keep for one two day in refrigerator and the tastes enhances as well.</b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;"><b>Ingredients :::</b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">one big jhinge / Ridge gourd , cleaned and diced,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1/4 tbsp of mustard seeds,poppy seeds,radhuni each,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1/4" ginger cube,cleaned,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1 or 2 no. bay leaf,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1/4 tsp of panch phoron,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">a pinch of coriander powder,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">oil to fry, preferably mustard oil,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">very little ghee or clarified butter,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">salt to taste.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;"><b><i>For bora / vada ::</i></b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1 cup matar daal / yellow split peas or split peas,</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">salt.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;"><b>Method:::</b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">1. First soak matar daal for 5-6 hours and make a smooth paste with salt using a blender or mixer.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">2. Make small size ball with that paste and deep fry until they are brown in color and crispy. Keep aside.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">3. Make a fine paste of mustard seeds,poppy seeds or posto, radhuni and ginger adding little water. Keep aside. </span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">4. </span><span style="color: black;">Now heat oil in a wok or kadai, add bay leaf and panch foron and saute for half a minute.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">5. Now add ridge gourd / jhinge pieces and sprinkle salt and sprinkle coriander powder and fry for 2-3 minutes. Do not overcook them. Now add the mustard and poppy seeds paste adding little water and mix nicely and cover the wok or kadai with lid and let it cook until the ridge gourd pieces are nicely cooked. Make sure vegetables are not overcooked. Cook always on medium flame.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">6. When done, add matar daal vadas and mix nicely without breaking the vadas and vegetables. Sprinkle half cup of warm water as vadas always make gravy thicker and adjust salt too. Let it cook for another 3-5 minutes on slow flame. </span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;">7.Now add little ghee/clarified butter on the top of it and serve hot with hot steamed rice.</span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="color: black;"><b>Ridge gourd or jhinge what we call in Bengali must be sweet in taste otherwise the whole preparation will be bitter in taste and I generally use yellow mustard seeds to avoid the bitterness while making paste in mixer or blender.I used 3-4 nos. green chillies while making the paste of mustard seeds along with others ingredients. RADHUNI is one of the main ingredients of Panch Foron . But in USA, it is not easily available so you can skip that. Panch foron will be available nowadays in any Indian grocery shops here in USA and other countries.</b></span></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #660000; text-align: left;">
<span style="font-size: x-large;"><b>Cauliflower Butter Masala :::</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jj4Z76x_umQ/TWRoWZmqjOI/AAAAAAAAImY/v919YLk6iy4/s1600/cauliflower+butter+masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jj4Z76x_umQ/TWRoWZmqjOI/AAAAAAAAImY/v919YLk6iy4/s640/cauliflower+butter+masala.JPG" height="593" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b>Another north-Indian delicacy of cauliflower I wanted to share with you my dear friends. As I told you before, cauliflower is my most favorite vegetable. At-least one cauliflower should be there in my refrigerator. Any cauliflower dish is my favorite and here's another one. This is very delicious dish and you can add cottage cheese / paneer or green peas to it. If you prepare with patience and time, it will be surely your party hit. This recipe is modified version of a recipe from a beautiful blog whose host name is Pari. </b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b>Ingredients:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">one big cauliflower, cut into medium size florets,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">one big size onion,sliced,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">4-5 nos. green chillies,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">3-4 garlic cloves,peeled,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1" big ginger,cleaned and sliced,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">a pinch of kasuri methi,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1/4 tbsp of garam masala,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2 tbsp butter,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1 tbsp whipped / fresh cream,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">6-7 nos. dry red chillies,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1tbsp coriander powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">a pinch of sugar or 1/2 tbsp honey,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1/4 tbsp amchoor powder / dry mango powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1 bay leaf,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2-3 nos.cloves,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2-3 nos. cinnamon,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2 nos. green cardamon,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">salt to taste.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: small;">Method:::</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1. Dry roast bay leaf,cloves,cardamon and cinnamon. Crush everything together and keep aside.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2. Heat 1/2 tbsp oil in the same pan, add sliced onion,green chillies ,dry red chillies and ginger-garlic. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">3. Saute nicely for 3-4 mins or until onion becomes pink in color. Take out from the pan and make a smooth paste of it. Keep aside.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">4. Take cauliflower florets in a big bowl of water and add salt to it. Microwave for 7 mins on high powder. Or you can boil for 5-6 mins on stove top.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">5.In the same pan, add sugar,butter and add crushed garam masala and then add onion paste and fry for 10 mins on medium flame covered with a lid.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">6. Now add coriander powder</span><span style="font-size: small;"> and cream and mix thoroughly and let it cook for another 10 mins.</span><span style="font-size: small;"> Avoid not to burn the masala and adjust salt too.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">7. Add cauliflower florets now and add half cup of warm water and mix nicely and let it cook for another 7 to 8 mins or until oil comes on the top of gravy. Sprinkle </span><span style="font-size: small;">crushed kasuri methi and garam masala now and simmer for some more time.Serve hot with roti,kulcha or naan and salad.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b>Now you can use sliced tomatoes while frying onion and make paste of it. I use extra hot red chilli powder for extra spiciness and that gave nice red color without tomatoes. You can add whole spices instead of crushing and then take out all the whole spices before serving.In original recipe, cauliflower stock is used instead of warm water but I get kind of bad smell after boiling cauliflower in water and don't like to use it for gravy. If you are using honey instead of sugar then use it when you are mixing cream.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="color: #660000;">
<span style="font-size: x-large;"><b>Phulkopi Kosa :::</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/TUiL6YMsZNI/AAAAAAAAIkY/Dk0twfDkowA/s1600/phulkopi+kosa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/TUiL6YMsZNI/AAAAAAAAIkY/Dk0twfDkowA/s640/phulkopi+kosa.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 180%;"><b><span class="Apple-style-span" style="color: #660000;"><span style="font-size: small;"><span style="color: black;">Phulkopi or Cauliflower is my most favorite vegetable and I always love to prepare something with this vegetable. I saw this preparation in my sweetheart friend Romi's blog and made it right way. In Bengali, Kosa means dry stir-fry preparation and takes very little time and easy to prepare. Mostly you will love to serve as one of your party menu too. </span></span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 180%;"><b><span class="Apple-style-span" style="color: #660000;"><span style="font-size: small;"><span style="color: black;"><br /></span></span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients:::</b></div>
one big size cauliflower,<br />
1/4 tbsp of whole cumin seeds,<br />
1 no. bay leaf,<br />
one cup of onion paste,<br />
1/2 tsp of ginger and garlic paste,<br />
1 big fresh tomato, finely chopped or paste,<br />
1 tsp of cumin and coriander powder each,<br />
4-5 no. green chilli,<br />
1 tsp of turmeric powder, <br />
salt to taste,<br />
1 tsp of whole garam masala,<br />
coriander leaves to garnish,<br />
salt to taste,<br />
oil to fry.<br />
<b>Method:::</b><br />
1. Cut cauliflower into medium sizes and soak in cold water.<br />
2. Put oil in a frying pan or skillet, fry cauliflower florets sprinkling turmeric powder and salt for 3-4 minutes or raw smell disappears. Once florets are all nicely coated with yellow color and slightly fried,take out from the pan and keep aside. <br />
3. In the same pan, heat little more oil and add bay leaf and whole cumin seeds.<br />
4. When seeds start spluttering, add onion paste and stir fry for 2 mins on medium flame.Once onion becomes light brownish in color, add ginger-garlic paste and fry again for couple of seconds.<br />
5. Now add tomato paste and add turmeric powder,cumin and coriander powder. Stir fry for 7-8 mins sprinkling some water on medium flame.<br />
6. Fry until the spices are cooked nicely and leaves a nice aroma and then add cauliflower florets and mix everything together to make a nice coating. Sprinkle very little water and add salt here and then cover for 2-3 min on low flame.<br />
7. Now on high flame keep on frying until florets are cooked.<br />
8. Crush whole garam masalas lightly and sprinkle over the florets and mix again slowly.<br />
9. Once done, garnish with fresh coriander leaves and thinly sliced onion. Serve hot with parathas or rotis.<br />
<span style="font-size: small;"><span style="color: black;"><b>For whole garam masala, I use cloves,cinnamon and cardamon. You can use store-brought garam masala too. For tomato paste, I generally boil tomatoes with salt and then make a smooth paste out of it. Again you can use store-brought tomato puree or simple ketchup too. But the taste will vary for the same. If use a pinch of sugar to caramelize oil while heating then it will give the dish a very nice color too. Then you have to adjust your spice level too.</b></span></span><br />
<span style="font-size: small;"><span style="color: black;"><b> </b> </span></span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 180%;"><b><span class="Apple-style-span" style="color: #660000;"></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 180%;"><b><span class="Apple-style-span" style="color: #660000;">Doi Potoler Dum :::</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/TD_ccjOt8kI/AAAAAAAAIeg/HpdBkby-a7o/s1600/S1054432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/TD_ccjOt8kI/AAAAAAAAIeg/HpdBkby-a7o/s640/S1054432.JPG" height="497" width="640" /></a></div>
<h3 class="smller" style="font-weight: normal;">
<span style="font-size: small;"><b><a href="http://en.wikipedia.org/wiki/Parwal"><span class="Apple-style-span">Potol</span></a><span class="Apple-style-span"> or Parwal or the pointed gourd is one of the vegetables what you get only in summer season that specially in north and north-eastern part of India. After coming here in USA, I hardly got a chance to get big ones in Indian grocery store and most of them are frozen and not so good in taste either. Last week when I saw big and fresh Parwals I did not even see the prices and brought the packet and here I have tried didi's yummy yet simple and pure vegetarian Bengali recipe. </span></b></span></h3>
<div>
<span style="font-size: small;"><b>Ingredients :::</b></span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">7-8 nos. big <a href="http://en.wikipedia.org/wiki/Parwal">potol / parwal</a> , </span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">1/4 tbsp cumin seeds,</span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">1 no. bay leaf,</span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">a pinch of asafoetida or hing powder,</span></div>
<div>
<span style="font-size: small;">1/3 cup of yogurt or curd, beaten nicely,</span></div>
<div>
<span style="font-size: small;">1 tbsp ginger paste,</span></div>
<div>
<span style="font-size: small;">1 tbsp cumin powder,coriander powder,red chilli powder each</span></div>
<div>
<span style="font-size: small;">1/2 tbsp turmeric powder,</span></div>
<div>
<span style="font-size: small;">1/2 tbsp garam masala powder,</span></div>
<div>
<span style="font-size: small;">1 tbsp besan / chick peas flour</span></div>
<div>
<span style="font-size: small;">salt to taste,</span></div>
<div>
<span style="font-size: small;">1/4 tbsp ghee, optional.</span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">4 tbsp oil, preferably mustard oil.</span></div>
<div>
<span style="font-size: small;"><b><span class="Apple-style-span"></span></b></span></div>
<div>
<span style="font-size: small;"><b><span class="Apple-style-span">Method:::</span></b></span></div>
<div>
<span class="Apple-style-span" style="font-size: small;">1. Wash potol thoroughly and scrub it lightly with a knife to remove the harder skin and then cut off both the ends. Slit slightly from the end up to 1/4" towards middle part of every potol and marinate with turmeric powder.</span></div>
<div>
<span style="font-size: small;">2. Heat oil in a skillet , fry all the potols until nice aroma comes out or 10 minutes. Try to avoid burning.</span></div>
<div>
<span style="font-size: small;">3. Take a bowl, mix besan, curd and all the spices except garam masala powder without leaving any lumps. Keep aside.</span></div>
<div>
<span style="font-size: small;">4. Now add oil in the same skillet and then sprinkle cumin seeds. When splutter, add bay leaf and hing powder. After half a minute, add ginger paste and salt and stir nicely for a minute. You can add sugar if needed.</span></div>
<div>
5. Now add the curd and spice mixture to skillet and fry adding 2 tbsp of water until oil comes out on medium flame. You can cover the skillet.</div>
<div>
6. When done, add fried potols and add 1/3 cup of water and let it cook on low flame for 10-14 minutes.</div>
<div>
7. While serving, heat oil / ghee in a small pan, add garam masala and mix it. Then spread over the dish and serve hot. </div>
<div>
<b>You can mix ghee and garam masala while cooking but the aroma goes off. and again I would say to adjust salt and spices according to taste. This dish goes very well with plain hot steamed rice or paratha and luchi too.</b></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="color: #660000;">
<span style="font-size: 180%;"><b>Sabzi Bahar ::::::</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_mpi--jkjIro/SudoigVoeiI/AAAAAAAAITs/Uh_xCRvmDGI/s1600-h/sabzi-e-bahar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SudoigVoeiI/AAAAAAAAITs/Uh_xCRvmDGI/s640/sabzi-e-bahar.JPG" height="420" width="640" /></a></div>
<br />
<b>Though I m Bengali but I am not comfortable with Bengali cooking as I learned my cooking lessons after marriage.So before trying anything I always either surf the internet or the experts ladies I know and here's another recipe from one of elder sister I met through Orkut, Suchismitadidi what she made with only eggplant but here I prepare the same recipe with lots of vegetables and little modifications.</b><br />
<br />
<b>Ingredients ::::</b><br />
1 no.long slender eggplant / brinjal,<br />
3-4 nos medium size cauliflower florets,<br />
2 medium size potatoes, peeled<br />
1 no. ridge-gourd, cleaned<br />
one cup of cauliflower stems,slit lengthwise,<br />
3-4 nos. green chillies,<br />
1/2 tsp turmeric powder,<br />
1/2 tsp red chilli powder,<br />
3 tsp yogurt / curd beaten,<br />
one and half tsp mustard seeds,<br />
one and half tsp poppy seeds,<br />
half cup fresh coconut,<br />
1/3 tsp black cumin seeds / kalo jeere,<br />
salt as per taste,<br />
1/2 tsp sugar,<br />
4-5 tsp mustard oil / vegetable oil,<br />
half cup chopped coriander leaves(optional)<br />
<br />
<b>Method:::</b><br />
1. First clean and cut the vegetables into 2"long and 1"wide and keep aside.<br />
2. Soak mustard seeds for sometime and then grind with poppy seeds,salt ,sugar and green chillies to smooth paste.Add coconut to the paste and grind it again adding little water.Mix yogurt / curd with this mixture<br />
3. Now heat oil in a deep pan or skillet, add black cumin seeds and 1 green chillies and saute for one min.<br />
4. Add turmeric powder and salt to the oil and then add all the vegetables (first add potatoes as it takes more time to get cooked).Fry all the vegetables for atleast 8-9 mins on medium flame.<br />
5. Now add the mixture to the skillet adding half cup water and mix thoroughly. Adjust salt and sugar and sprinkle red chilli powder on it and mix nicely and let it cook covered until cooked.<br />
6, When oil starts separating and all cooked properly, spread one tsp of mustard oil on it and garnish with coriander leaves.<br />
<b>You can make it with one vegetable or mixed vegetables too.If dish is too dry,mix one cup of hot water and mix thoroughly and it goes well with hot steamed rice.</b><br />
<br />
<div style="color: #660000;">
<span style="font-size: 180%;"><b>Alu Tomator ki sabzi ..A typical Bihar cuisine :::</b></span></div>
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/SrWpHfnoI4I/AAAAAAAAH8I/ygk6g3iqCNs/s1600-h/alucurry+in+bihari+style..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/SrWpHfnoI4I/AAAAAAAAH8I/ygk6g3iqCNs/s320/alucurry+in+bihari+style..JPG" height="279" width="403" /></a></div>
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black; font-size: small;">Here in St.Louis, I have met lots of people but one of amongst them is Reena,my friend,well-wisher and elder sister. Whenever I miss my mom or my home , I just go her house and just like my mom, she made me sit and then ask what you will eat. One day,I was angry and depressed , as usual I reached her house and with roti and this curry. Til now ,I cant forget the taste of this curry. I tried this time at home and my husband just said awesome.Here's the recipe I m sharing with you.</span></span><br />
<br />
<b>Ingredients:::</b><br />
4 nos.potatoes,<br />
1 1/2 juicy big tomatoes,finely chopped.<br />
2 tsp yellow mustard seeds,<br />
2 garlic cloves,<br />
1/4 small onion,<br />
1/4 tsp methi / fenugreek seeds,<br />
1/4 tsp turmeric powder,<br />
1/2 tsp coriander powder n red chilly powder each,<br />
salt as per taste,<br />
3 tsp oil, preferably mustard oil.<br />
<br />
<b>Method:::</b><br />
1.Grind mustard seeds,garlic and onion together smoothly.Keep aside.<br />
2. First wash and peel potatoes and cut into 1/2" inch cubes. Boil with salt.<br />
3. Now heat oil in a deep frying pan, add fenugreek seeds. When it splutters,add the mustard paste and fry nicely for 2-3 mins. Stir continuously to avoid burning and using extra water.<br />
4. Add chopped tomatoes and sprinkle turmeric powder and then fry for 3-4 min. When tomatoes are half-cooked ,add coriander and red chilly powder and salt. Stir properly to avoid sticking. If needed sprinkle little water every now and then.<br />
5. Now add boiled potatoes and half cup of water and cover the lid and let it cook. When done, serve hot with roti or also hot rice.<br />
<br />
<b>Here I first fried potatoes cubes and then added into the curry and cooked until potatoes done. Both of the methods are good. And to increase the spice level you can grind green chillies also with mustard seeds. Black mustard seeds don't go with this curry as its taste and flavor would be absolutely different. </b><br />
<br />
<div style="color: #660000;">
<span style="font-size: 180%;"><b>Dondakaya Poriyal :::</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/SuXVWZqK7lI/AAAAAAAAITE/eLID7BUi-1o/s1600-h/dandakayaporiyal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/SuXVWZqK7lI/AAAAAAAAITE/eLID7BUi-1o/s640/dandakayaporiyal.JPG" height="496" width="640" /></a></div>
<b>Dondakaya or Kundli or Ivy Gourd is very common vegetable in any South Indian kitchen.Here the other day I got some fresh ones in Indian grocery store and prepared one of my favorite South Indian dish and here's the recipe which I follow.</b><br />
<br />
<b>Ingredients :</b><br />
1lb Dondakaya / Ivy Gourd,slit lengthwise,<br />
one cup of fresh coconut /dry coconut powder,<br />
4-5 nos. green chillies,<br />
1/2 tsp of mustard seeds,<br />
2 nos.dry whole red chilli,<br />
5-6 nos. curry leaves,<br />
1 tsp of Bengal gram lentils / chana daal,<br />
a pinch of turmeric powder,<br />
salt as per taste,<br />
2 tsp oil.<br />
<br />
<b>Method:::</b><br />
1. Heat oil in a skillet and add mustard seeds and When mustard seeds start splutter, add dry red chilli,curry leaves and chana daal. Saute for 1min.<br />
2. Add dondakaya and green chillies together and saute thoroughly adding turmeric powder and salt.Let it cook covered until the vegetable becomes half - cooked on slow flame.<br />
3. Now open the lid and add coconut and mix nicely and let it cook uncovered for 4-5mins stirring occasionally.When done, serve hot with any kind of sambar and hot plain rice or chapati.<br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Potato - Capsicum fry ::::</span><br />
<br />
<br />
<img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/Sf8-FI11l9I/AAAAAAAAGT0/B_L4rYDueaM/s320/alu+bell+pepper+curry.jpg" height="268" id="BLOGGER_PHOTO_ID_5332048741823518674" style="display: block; margin: 0px auto 10px; text-align: center;" width="414" /><b>When I came to USA for the first time almost 5 years back with my baby son,I didn't know so much about cooking. I just started learning the basic things about cooking. One day I went to one of my neighbor and husband's colleague house and his newly married wife was cooking this dish. Before that,I didn't have any idea how to cook Bell pepper or Capsicum except stuffed one. After coming home,I cooked and till now I prepared so many times for veggie guests and normally at home and everybody just loved it,This is a North-Indian dish but with trial and error this is my version what you can have with Chapati,paratha, roti or you can make tortilla roll with that.</b><br />
<br />
<b>Ingredients :::</b><br />
3-4 nos. big potatoes,peeled and diced.<br />
3 nos. big green bell pepper / capsicum,washed and diced,<br />
1 no.medium onion,sliced or chopped,<br />
1 tsp ginger paste or 1/2" finely chopped ginger,<br />
2-3 nos. green chillies,slit lengthwise,<br />
1/4 tsp cumin seeds,<br />
1 no. dry red chilly,<br />
1 tsp coriander powder,<br />
1/4 tsp turmeric powder,<br />
1/2 tsp red chilli powder,<br />
1/4 tsp garam masala (optional),<br />
3-4 oil,<br />
salt to taste.<br />
<br />
<b>Method :::</b><br />
1.Heat oil in a skillet .Add cumin seeds and red chilli.<br />
2.When cumin seeds starts spluttering,add chopped onions and ginger and saute for 2 mins or until onion becomes translucent.<br />
3.Now add potatoes and sprinkle turmeric powder .Fry on high flame for one minute and stir continuously.<br />
4.Bring the flame low and sprinkle some water and cover the skillet to cook potatoes for 4-5 mins.<br />
5.when the potatoes are half-done,then add bell pepper pieces and mix nicely and then sprinkle coriander powder,red chilly powder and gorom masala and mix everything nicely.<br />
6.Add salt and then cover for 2 mins to cook and then open the lid fry on medium flame.When vegetables are cooked nicely,you can sprinkle a little gorom masala and serve hot.<br />
<br />
<b>You can use mustard seeds and curry leaves instead of cumin seeds.After adding bell pepper / capsicum, try to cook without covering the skillet then little crispness will come.Again adjust salt and spices as your taste.</b><br />
<br />
<div style="color: #660000;">
<span style="font-size: 130%;"><b>Jhinge - Alu Posto (Ridge-gourd n Potato in poppy seeds gravy) ::: </b></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/SrKPF6vrRpI/AAAAAAAAH8A/gWybgUl7B4o/s1600-h/jhingealuposto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/SrKPF6vrRpI/AAAAAAAAH8A/gWybgUl7B4o/s320/jhingealuposto.JPG" height="263" width="376" /></a></div>
<b><br /></b><b>Posto or poppy seeds is one of the most common ingredient you will find in almost every kitchen of West Bengal. In south India also ,poppy seeds are used for some of the special dishes.I will share with you some of the dishes of Bengal where poppy seeds used as main ingredients.</b><br />
<br />
<b>Ingredients :::</b><br />
2-3 nos. ridge gourd / jhinge ,freshly available at Indian grocery,<br />
4-5 nos. big potatoes,<br />
3-4 nos. green chillies,<br />
1 small onion,peeled and chopped finely,<br />
black cumin seeds / kalo jeere for seasoning,<br />
3-4 tsp oil, preferably mustard oil,<br />
1/2 tsp turmeric powder,<br />
salt as per taste.<br />
<br />
<b>Method :::</b><br />
1. First wash and clean potatoes and ridgegourd and cut into 1 inch size.Keep aside.<br />
2. Dry grind poppy seeds with green chillies first and then put little water and then make a smooth paste.<br />
3. Heat oil in a skillet , sprinkle black cumin seeds.When it splutter, add chopped onion and fry until onion color changes or nicely cooked.<br />
4. Add potatoes and fry for one min.Then sprinkle turmeric powder and salt. Let it fry for another 2-3 mins. Don't cover the skillet.<br />
5. Now add ridge-gourd pieces and fry for 3-4 mins on high flame. Stir continuously and if needed sprinkle little water.6. Now cover the skillet and let the vegetables cook.If needed, add little water.When half done, pour poppy seeds paste and 1/4 cup of water and mix nicely and cover the lid for 10 mins. Adjust adding water how much gravy you like to have.<br />
7.When the raw smell of poppy seeds gone, sprinkle finely chopped green chillies and serve hot with hot plain rice.<b> </b><br />
<b>You can adjust the spices and salt. I have seen one of my West Bengali friend to spread one tablespoon of mustard oil over the curry as soon as it is done</b>.<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><br />Palak Alu / Potato in spinach gravy :::</span><br />
<br />
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/SvNYP520p-I/AAAAAAAAIVc/PRUN4YppBC0/s1600-h/alupalak.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/SvNYP520p-I/AAAAAAAAIVc/PRUN4YppBC0/s320/alupalak.JPG" id="BLOGGER_PHOTO_ID_5400757408399402978" style="cursor: pointer; display: block; height: 281px; margin: 0px auto 10px; text-align: center; width: 375px;" /></a><br />
<span style="font-weight: bold;">This preparation is very healthy and easy to cook. Specially I prepare for my son who doesn't eat green or leafy vegetables at all. Sometimes I add paneer or tofu also in this preparation.</span><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
one big packet baby spinach,<br />
2 big potatoes, peeled and cubed,<br />
1 no.medium onion,sliced,<br />
4-5 nos. green chillies,<br />
1 inch ginger,<br />
1 clove garlic,<br />
1/2 tsp cumin seeds,<br />
1/2 tsp coriander powder,<br />
1/2 tsp red chilli powder,<br />
1/4 tsp garam masala powder,<br />
1 no.bay leaf,<br />
a pinch of sugar,<br />
salt as per taste,<br />
2 tsp oil.<br />
<br />
<span style="font-weight: bold;">Method:::</span><br />
1. Wash and clean spinach leaves with warm water. Grind into a smooth paste with green chillies and Keep aside.<br />
2. Make a smooth paste of ginger,garlic and onion and Keep aside.<br />
3. Heat 1/2 tsp of oil in a deep-bottomed pan, fry potato cubes lightly and keep aside.<br />
4. Heat oil in the same pan, add a pinch of sugar and then cumin seeds and bay leaf.<br />
5. When cumin seeds splutter, add onion paste and saute on medium flame for 5 mins. Stir nicely to avoid burning. Add little water if needed.<br />
6. Now sprinkle all the spices and fry for 3-4 mins adding very little water.<br />
7. Now add spinach paste and salt and mix nicely and cook covered until the raw smell goes off.<br />
8. When done, add fried potatoes and cook on very low flame for 7-8 mins.<br />
9. Sprinkle garam masala and serve hot with rice or roti or paratha.<br />
<br />
<span style="font-weight: bold;">If you feel the gravy is too thin, mix corn flour with warm water and pour at last and mix nicely. You can add sweet corn, cauliflower ,tofu etc. When the preparation is done, I generally sprinkle half spoon of clarified butter or ghee and cover the lid.</span><br />
<br />
<br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/Sqhsw8Eg_FI/AAAAAAAAHjI/EAqKfcv-IgE/s1600-h/jhingealuposto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b></b>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com5tag:blogger.com,1999:blog-8370433114412394754.post-508025871967204232012-05-04T10:59:00.000-05:002014-05-19T21:08:17.352-05:00Chicken recipes...<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div 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>
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;">Simple chicken fry...Andhra style ::::</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KxDY4kYigAo/U3ql1B0JO7I/AAAAAAAANq8/BMhGu-UfJCc/s1600/Andhrachickenfry3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KxDY4kYigAo/U3ql1B0JO7I/AAAAAAAANq8/BMhGu-UfJCc/s1600/Andhrachickenfry3.JPG" height="430" width="640" /></a></div>
<b><span style="font-family: Georgia,"Times New Roman",serif;">This chicken fry is very simple yet delicious and a great treat for spice lovers. I found the recipe while searching for Telugu chicken recipes a year ago but didn't get chance to prepare. With very less time and effort you can serve a delicious appetizers or a side dish for daal and rasam.</span></b><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:::</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for marination...</i></span><b><span style="font-family: Georgia,"Times New Roman",serif;"> </span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 whole chicken , cut into medium pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp turmeric powder, red chilli powder and coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10 no. fresh curry leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one bunch of fresh coriander leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup lemon juice,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Oil to fry.</span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">for seasoning..</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 nos. cardamon, broken</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 nos. cinnamon small sticks, broken</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. green chillies, slitted.</span><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Method:::</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Marinate chicken pieces with all the ingredients mentioned for marination with 1 tbsp of oil. Keep aside for minimum two hours.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat 2 tbsp of oil in a kadai or wok, add all the ingredients mentioned for seasoning. When it splutters, add marinated chicken pieces and saute a little and then let it cook covered for 15 minutes or until well-cooked.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now fry nicely until oil oozes out on the top and chicken pieces are well-fried. Garnish with chopped coriander leaves and curry leaves and serve hot.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><br />Kadai chicken :::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dPxtBuTnCR0/U1iGzZh8rWI/AAAAAAAANpA/60H1pyq5Ggo/s1600/kadaichicken.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dPxtBuTnCR0/U1iGzZh8rWI/AAAAAAAANpA/60H1pyq5Ggo/s1600/kadaichicken.JPG" height="430" width="640" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Another popular north-Indian preparation and common in almost every restaurant. I love to prepare it at home with fresh spices and less oil and thanks to one of expert cooks from facebook group for this recipe. I tried will little modifications.</span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients :::</span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 lbs chicken, cut into medium sizes,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 big onion, finely chopped </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one big green bell pepper /capsicum, cubed</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one big yellow bell pepper / capsicum, cubed</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one big tomato, finely chopped,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 tsp turmeric powder </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one cup fresh coriander leaves, for garnishing</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tbsp fresh lemon juice, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">oil for frying.</span></span></span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">for Kadai masala...</span></span></span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">6-8 nos dry red chillies,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">7-8 nos. whole black peppercorns,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tbsp coriander seeds,w</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tbsp cumin seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2" inch cinnamon,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2-3 nos. cloves.</span></span></span><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">Method::</span></span></span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. Dry roast all the ingredients mentioned under kadai masala until nice aroma comes out. Let it cool and then grind to make coarse powder.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Marinate chicken with turmeric, ginger-garlic paste,lemon juice and salt. Set aside for minimum one hour.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3. Heat oil, add chopped onions and saute until onion becomes translucent and then add chopped tomatoes and sprinkle salt. Let it fry for another 4-5 minutes.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Now , add marinated chicken to the pan and mix thoroughly and let it fry on medium-high heat for 4-5 minutes until chicken pieces become white in color. Cover the pan and let it cook until chicken pieces are half done or 8-10 minutes. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5. Add bell peppers and sprinkle roasted kadai masala powder </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">and mix with chicken pieces nicely. Let it cook covered for another 10 minutes or until bell peppers are almost cooked on low-medium flame. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">6. Once done, add chopped coriander leaves and simmer until gravy thickens. Serve hot with naan, parathas or roti. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><b>You can lightly fry bell peppers and then add just before taking off the flame too to retain its crispiness. You can add half of the kadai masala while marinating chicken. Adding extra red chilli powder to the pan while frying onion and tomato gives you nice color and spiciness.</b><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> </span></span></span></span></span></span></span><b><span style="font-size: small;"> </span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Chicken tikka masala :::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-aH3mxVetDqQ/UukpIkPFK3I/AAAAAAAANiA/gMEaimD0wWg/s1600/chickentikkamasala.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aH3mxVetDqQ/UukpIkPFK3I/AAAAAAAANiA/gMEaimD0wWg/s1600/chickentikkamasala.JPG" height="466" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">The day my stove-top grilling pan was delivered at home , the first thing came to my mind is chicken tikka masala. <span style="font-size: x-large;"><b><span style="font-size: small;">This
is one of the most common dishes found in almost every Indian
restaurant all over the world but this is called as "British's national dish" to set an example for the British multiculturalism. This
dish is often attempted by people while exploring Indian cuisine what is a gravy based dish invented in Britain. This
classic preparation has its awesome flavorful taste of grilled or fried
chicken marinated with specific spices n yogurt cooked in creamy rich
tomato sauce and very addictive to have a bite. There is no standard
recipe as you can find hundreds of recipes in internet and here is the recipe which I
try all the time. </span></b></span></span></b></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-XRDGYT3yEDs/T0PSocGDJbI/AAAAAAAAJwg/L7rjz_DByf0/s1600/DSC_0012.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XRDGYT3yEDs/T0PSocGDJbI/AAAAAAAAJwg/L7rjz_DByf0/s640/DSC_0012.JPG" height="424" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients:::</span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">7-8 pieces of boneless chicken breast, 1"each</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><i>for marination..</i></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp beaten curd or yogurt<i>,</i></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp coriander n cumin powder each,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp garam masala, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp ginger-garlic paste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3 tbsp lemon juice, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp salt,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp oil.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-large;"><span style="font-size: small;">for gravy..</span></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 no. medium onions, sliced</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 nos. medium tomatoes, sliced</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3 nos. green chillies,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/4 tsp ginger-garlic paste, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 cup fresh cream / whipped cream,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/4 tsp of coriander and cumin powder each, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/3 tsp garam masala powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4-5 nos. cashew nuts and raisins each, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one fistful of crushed kosuri methi/dry fenugreek leaves,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp oil. </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-TLF_8trx5e4/Uuk8ih6F6aI/AAAAAAAANiQ/y8DeZ_qnWR4/s1600/chickentikkagettingready.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TLF_8trx5e4/Uuk8ih6F6aI/AAAAAAAANiQ/y8DeZ_qnWR4/s1600/chickentikkagettingready.jpg" height="400" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"> </span></span><b><span style="font-size: x-large;"><span style="font-size: small;">Method :::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1.
Mix all the ingredients for marination in a large bowl. Add washed
chicken pieces to the bowl and marinate nicely and then keep aside for
minimum 7-8 hrs or cover the bowl and keep for overnight in
refrigerator.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2.
Take a grill pan or simple pan / tawa and then sprinkle little oil and
fry marinated chicken pieces in batches. Take out chicken pieces on
paper napkin.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3.
Heat 1 tbsp oil in a kadai or pan, add ginger-garlic paste and saute a
little and then add sliced onions, green chillies and tomatoes
sprinkling little salt. Fry nicely for 6-7 mins or until cooked.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Add cashews and raisins and saute a little and now sprinkle cumin powder and coriander powder and saute for a minute.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5. Take out the mixture from the pan and let it cool. Then blend it with beaten cream to smooth paste adding half cup of water.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">6.
Heat the same pan or kadai, add rest of the oil and then add chicken
pieces and saute a little and then add the onion and tomato paste to the
pan and stir carefully to mix thoroughly and cover the pan and let it
simmer on low flame for 5-8 mins. Stir occasionally.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">7.
Once done, sprinkle dry fenugreek leaves / kosuri methi and garam
masala powder and then stir nicely once more. Serve hot with garlic naan
or paratha or simply chapathi.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">You
can do this grilling process(STEP 2) in oven at 375F for maximum 12
mins. Watch while grilling if you are doing for the first time. You can
use finely chopped onions and blended tomato with dry fruits and then
add whole garam masala and cook everything. But I like to do the above
to get nice rich creamy curry.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;"> </span></span></b><span style="font-size: x-large;"><b> </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Chicken Chettinad..</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-8dznc553Hdo/UMYH4zSqrQI/AAAAAAAALng/K6t5QAIgXvk/s1600/DSC_1267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8dznc553Hdo/UMYH4zSqrQI/AAAAAAAALng/K6t5QAIgXvk/s640/DSC_1267.JPG" height="430" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small; font-weight: bold;"><b>This
is one of the spiciest yet delicious and aromatic chicken preparations
in Tamil Nadu, southern parts of India. First time I had in Chennai and
after that I<span style="font-size: small;"> </span>had to drink two three bot<span style="font-size: small;">tles of thumbs up </span>and then ice cream. I tried couple of
times at home as my south-Indian husband just loves it and I followed the recipe of one of my first orkut friends, Mullai's website. Here's the
recipe I now follow nowadays.</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small; font-weight: bold;"><b>Ingredients :::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8-9 pieces of medium size chicken (approx 1lb),</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp lime juice,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp turmeric powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp salt,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 nos.bay leaf,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 medium onions finely chopped,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 big juicy tomato finely chopped,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 nos.green chilli,chopped,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp ginger-garlic paste,</span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 no.black stone flower,(I dint get it here in US,but available in India),</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp red chilli powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8-9 curry leaves,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">a bunch of coriander leaves,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3-4 big spoonful oil.(preferably veg.oil).</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>For ground masala:::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 dry red chilli,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tsp poppy seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp fennel <span style="font-size: small;">seeds</span>,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp cumin seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp coriander seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5-6 nos.black peppercorns,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp chana daal / split gram,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3-4 clove,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 nos. cinnamon(1" inch each),</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 nos.cardamons,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 nos mace,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 no. star anise,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3-4 tsp dry coconut powder / fresh coconut,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Method :::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. First marinate chicken pieces with turmeric powder,salt and lime juice and keep aside for minimum 30mins.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2.
Heat a small pan, add all the dry ingredients (from ground masala) and
roast until nice aroma comes. Now grind to coarse dry powder.Keep aside.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3.
Now heat sufficient oil in deep bottomed pan or skillet, fry curry
leaves,chopped onion and green chillies sprinkling a pinch of salt.When
onions become transparent, add ginger-garlic paste and saute for a
minute.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Now add marinated chicken and fry for 6-7 minutes on medium flame or unless raw smell goes off. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Add finely chopped tomatoes and red chilli powder and saute for another 3-4 mins.Mix very nicely slowly.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6.
Now add the ground masala and salt. Mix on very low flame to avoid
burning and then when it becomes dark brown in color and oil starts
separating, garnish with chopped coriander leaves. Serve hot with hot
plain rice or biriyani or parota.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Generally
this dish is little dry preparation so sprinkle water whenever needed
to avoid burning. Add ground masala a little first and then check the
spice level and add more if you needed only. You need little more oil
for this preparation too. </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Chicken Kolhapuri ::::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-RAoov7hte8w/T96iLMa3HaI/AAAAAAAALL4/jBRn4h5JT2Y/s1600/chicken+kolhapuri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RAoov7hte8w/T96iLMa3HaI/AAAAAAAALL4/jBRn4h5JT2Y/s640/chicken+kolhapuri.JPG" height="428" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Another simple yet delicious chicken preparation from Maharashtra cuisine. Kolhapur is a beautiful place from Maharashtra and their cuisine is very spicy and use roasted spices more in their cuisine. I have tried this recipe for the first time from Sanjeev Kapoor's Khana Khazana show and took very little effort to prepare and came out really well. The smell itself is so tempting and aroma of spices makes you drooling too. Again I did little changes while cooking but keeping the ingredients intact as the original recipe showed.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Ingredients:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4-5 nos. chicken legs or drumsticks,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 nos. medium onions , finely chopped </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 1/2 tsp ginger-garlic paste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of turmeric powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp nutmeg powder, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">fresh coriander leaves , finely chopped </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tbsp lemon juice,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 tbsp oil to fry.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-large;"><span style="font-size: small;">for ground masala / spices...</span></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 small cup dried coconut flakes,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp cumin seeds</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8-10 nos. black peppercorns,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6-8 nos. dry whole red chillies,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp sesame and poppy seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6-7 nos. cloves,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp broken or 1 whole mace,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1inch cinnamon, broken,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 nos. green cardamon,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 nos. black cardamon.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">Method:::</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Clean and pat dry all the chicken pieces. Add salt and 1 tbsp of oil in a bowl and marinate with chicken pieces.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. Take a pan or kadai, add dried coconut flakes and roast on low medium flames for 5 mins. Then add cloves, mace, cinnamon, cardamons, peppercorns, poppy seeds and sesame seeds one by one. Roast everything on medium flame stirring continuously until coconut flakes become light golden in color. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Take off the spices on a plate. Then roast whole red chillies for 3-4 mins on medium flame until it becomes crisp. Let it cool and then make a smooth powder from all of it .</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Keep 2 tsp of ground spices powder aside and then mix rest of the powder with chicken and let it stand for minimum 2 hrs.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Heat oil in a deep bottomed pan or kadai, add chopped onions and fry until onions turn translucent. Add ginger-garlic paste and fry for another 2 mins. Sprinkle turmeric powder and salt and saute for 2 mins.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6. Add marinated chicken pieces and fry for 10 mins or until chicken pieces become light brownish in color. Sprinkle nutmeg powder and chopped coriander leaves and fry for another 5 mins. Add rest of the ground spices and then add one cup warm water and let it cook on medium flame for 10 mins or until chicken pieces are well-cooked. Garnish with fresh lemon juice and serve hot with plain rice or roti.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>You have to be very particular about the spices otherwise the taste wont come. This is basically a very spicy dish but you can use kashmiri red chillies for less spiciness.</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Bengali's chicken curry :::</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-RFr-v4laqk4/T4WUSBVmk7I/AAAAAAAAKhk/XwOX-IvMJ90/s1600/chicken+chaap.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RFr-v4laqk4/T4WUSBVmk7I/AAAAAAAAKhk/XwOX-IvMJ90/s640/chicken+chaap.JPG" height="440" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Chicken curry or what we say murgir jhol is Sunday favorite at almost every Bengali's house either with plain rice or sometimes roti or paratha and I regularly prepare too.The rich spicy gravy with juicy chicken gives best kind of food satisfaction for a lazy weekend afternoon. This is a recipe what every Bengali knows and here I m sharing what my mom taught me. </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 whole chicken, cut into medium pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 medium size onions, sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1inch ginger,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 nos. garlic cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 nos. green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of whole cumin seeds, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 tsp cumin powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 tsp red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 tbsp yogurt or curd,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 pieces of raw papaya, optional</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp garam masala,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh coriander leaves for garnishing,Optional</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt n sugar to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Make a smooth paste of onions, ginger,garlic, bay leaf and green chillies. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Wash and pat dry chicken pieces and marinate with onion paste adding salt, yogurt, cumin powder, coriander powder and turmeric powder and 2 tbsp oil. Keep aside for minimum 2 hours.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat oil in a kadai or wok, sprinkle little sugar and let it caramelize. Then add marinated chicken and sprinkle red chilli powder. Fry nicely for 10-12 minutes on medium flame. Add little warm water if needed to avoid burning at the bottom. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Stir occasionally until oil starts coming out on the top and then add one cup warm water and let it cook covering with a lid on medium-low flame for 15 minutes or until chicken pieces are well-cooked.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Sprinkle garam masala and coriander leaves and let it simmer for another 7-8 minutes. Serve hot with plain rice or paratha or roti.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You can add fried diced potatoes to the curry while boiling but I generally avoid potatoes nowadays. You can also use whole garam masalas at step 3 before adding marinated chicken pieces or you can crush fresh whole cloves,cinnamon and cardamons and then add as garnishing too. Caramelized sugar gives a nice reddish color to the curry but you can avoid it. </b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Pepper Chicken in Coconut gravy :::</b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-iBvXIkfNImU/TlHJsymsFlI/AAAAAAAAJCE/jcgwgALpL7s/s1600/pepper+chicken+in+coconut+gravy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iBvXIkfNImU/TlHJsymsFlI/AAAAAAAAJCE/jcgwgALpL7s/s640/pepper+chicken+in+coconut+gravy.JPG" height="480" width="640" /></a><span style="font-size: large; font-weight: bold;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;"><span style="font-size: small;">I wanted to make something different for dinner and then I tried to prepare north and south Indian fusion with whatever was in my refrigerator.This is very easy preparation and came really well and goes well with chapathi, parota or naan. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;"><span style="font-size: small;">Ingredients:::</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 whole chicken , cut into medium size pieces,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><b><i>For gravy ::: </i></b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">one small size onion, sliced finely,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4-5 nos. of green chillies,slitted,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">one cup freshly or frozen grated coconut,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 nos. whole red chillies,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2-3nos. cloves,cinnamon stick,cardamon each,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">very few coriander seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt to taste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">oil to fry.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><i><span style="font-size: small;">For marination ::</span></i></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">one cup of lemon juice,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp of ginger-garlic paste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp of salt,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp of black pepper powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">little oil. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">Method::</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Wash and marinate chicken pieces with all the ingredients mentioned for marination.Keep aside for 6-8hours in refrigerator. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2.Heat a few drops of oil in pan, add cloves,cinnamon,cardamon, dry red chillies and coriander seeds and saute for one minute on medium flame. Now add sliced onions and green chillies and saute for two minutes and at last, add grated coconut and fry everything on low flame stirring continuously until nice aroma comes out. After that, keep the coconut mixture aside to cool down.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Make a smooth paste of coconut mixture adding half cup of water.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Heat oil in the same pan, add marinated chicken pieces and fry on medium flame until oil separates.Stir occasionally to avoid burning chicken pieces. Now add half cup of water and mix thoroughly and then let it cook for 10 minutes or until chicken is done.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Now add coconut paste slowly mixing with chicken pieces. Check salt and if needed sprinkle little water and then let it simmer for minimum 10 mins on low flame. When done, serve hot with Indian breads like naan,paratha or chapathi.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">When you prepare this dish, coconut flavor should come nicely once done. So the proportion of coconut will be always more than any other ingredients if you want less spicy than reduce pepper powder and whole red chillies. Coconut itself leaves oil while getting cooked so do not use more than 2 tsp oil while cooking.</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;"><span style="font-size: small;"><br /></span></span></span>
<br />
<h2>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large; font-weight: bold;">Kosha Chicken :::</span></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-E3x2qBNAZBI/TjTLbYDMGyI/AAAAAAAAJAo/9pxA405IaEg/s1600/DSCF1758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-E3x2qBNAZBI/TjTLbYDMGyI/AAAAAAAAJAo/9pxA405IaEg/s640/DSCF1758.JPG" height="480" t="t" true="true" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>First time while going for potluck here in Charlotte that also luchi or puri would be the main preparation, I wanted to prepare authentic Bengali dish, chicken kosa. Kosa means stir-fry without water and goes well with luchi,parata or naan. After having lots of suggestions from our famous facebook group friends, I prepared this preparation with little modifications as usual.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients :::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 lbs of chicken, cut into medium pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 medium size onion,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cloves of garlic,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup of yogurt / curd,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp of red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp of garam masala powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5 tsp of oil ,for marination and frying.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Take one and half onion and make a paste. Marinate Chicken pieces with onion paste,ginger-garlic paste,salt,turmeric powder, yogurt and little oil. Keep it inside refrigerator for at least 2 hours.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Chop rest of the onions into fine pieces and crush garlic cloves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat rest of oil in a deep frying pan or wok and sprinkle sugar in oil and allow it for caramelizing. That helps to get nice red color for chicken.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Add chopped onion and crushed garlic in oil and saute for a min. Now add marinated chicken and sprinkle coriander powder and red chilli powder. Mix and fry chicken pieces on medium flame until oil separates. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Chicken will be fried and cooked in yogurt and onion sauce. Be careful while cooking not to burn at the bottom. When done, sprinkle garam masala powder and adjust salt and turn off the flame. Serve hot with luchi,parota and naan.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>This preparation is generally little sweet but I wanted to prepare spicy one that's why I used red chilli powder but if you want to use only for color then use kashmiri red chilli powder.If chicken is not cooked properly, cover the pan with lid and let it cook for 10 mins and then fry again on medium flame.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large; font-weight: bold;">Chicken Bahar ::::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/_mpi--jkjIro/TJwuI90QxyI/AAAAAAAAIjg/cdDHTl5iLkA/s1600/S1054638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/TJwuI90QxyI/AAAAAAAAIjg/cdDHTl5iLkA/s400/S1054638.JPG" height="480" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><span style="font-size: small;">This chicken preparation is a modified version of Chicken Pasanda , a Pakistani dish which I m going to share with my friends later. Though it is a long and tedious process but if you prepare with patience, you will have a real good result. I tried three times till now but every time I have got better taste and aroma.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><span style="font-size: small;">Ingredients :::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 lb of whole chicken, cut into medium size,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 big size onion, thinly sliced,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2 tbsp ginger-garlic paste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2 medium size tomatoes, finely chopped,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 cup of plain yogurt,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 cup of fresh lemon juice,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">4 tsp of coarse powder of whole cloves,cardamon,cinnamon and bay leaves,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">a pinch of jeera / whole cumin seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">8-9 nos. big cashew nuts,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 tsp of coriander powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 tsp of turmeric powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 tsp of red chilli powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">coriander leaves for garnishing,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">oil to fry.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><span style="font-size: small;">Method:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1. Wash and pat dry chicken pieces and take in a big bowl.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2. Marinate chicken pieces with lemon juice ,turmeric powder,coriander powder,red chilli powder and salt and set aside for 5-6 hrs.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">3. Take a pan,dry roast cashew nuts and make a smooth paste with yogurt. Keep aside.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">4. Now heat oil in a skillet and sprinkle cumin seeds. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">5. When cumin seeds starts spluttering ,add </span></span><span style="font-size: large;"><span style="font-size: small;">coarse powder of garam masala and stir for some seconds. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">6. Add</span></span><span style="font-size: large;"><span style="font-size: small;"> onion slices in the skillet and fry for 2-3 min or until raw smell goes off. Now add ginger-garlic paste and stir fry for a minute. Sprinkle salt.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">7. Now add tomatoes and fry nicely for 2-3 min. Cover with a tight lid to cook for 5mins or until tomatoes are cooked.Mix everything together smashing nicely. Sprinkle water if needed.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">8. Now add marinated chicken pieces and fry for at least 10-15mins on medium flame. Avoid burning at the bottom. Sprinkle a very little water if needed. When oil starts coming out at the top , add yogurt paste slowly mixing them with chicken and let it cook for another 10 min covering with lid. Adjust salt and spice here.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">9. When done, you will have a a thick,creamy and rich gravy with well cooked chicken. Garnish with fresh coriander leaves and serve with paratha or fried rice. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><b>Now if have less time then you can make a smooth paste of all the ingredients after step 7 and return the paste to the skillet and continue. Chicken should be well marinated and nicely fried then only you will get the good texture and taste of this gravy also. If chicken is not marinated for more than 6 hrs then fry the chicken pieces for more time. You can use boneless chicken breasts and lastly adjust your spice level too.</b></span></span><b><span style="font-size: large;"><span style="font-size: small;"> </span></span></b><span style="font-size: large; font-weight: bold;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-weight: bold;">Achari Chicken ::: </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/TFBdwjjzA3I/AAAAAAAAIes/8RpX07Q_h1A/s1600/achari+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/TFBdwjjzA3I/AAAAAAAAIes/8RpX07Q_h1A/s400/achari+chicken.JPG" height="480" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-weight: bold;">Whenever the word Achar or Achari word comes to mind, tangy but lightly spiced taste comes in front of eyes. Achari chicken is a north-Indian dish and my sweet friend Nabanita gave me the recipe. I modified a little bit according to my comfort level and here's my version I m sharing with you.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;"><span style="font-size: small;">Ingredients ::</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 lb chicken , cut into medium pieces,</span></span><span style="font-size: large; font-weight: bold;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">4-5 nos. big green chillies, cleaned </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 big size onion, finely chopped,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 medium size tomato, finely chopped,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2 tbsp ginger-garlic paste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp vinegar,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 tbsp red chilli powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">salt to taste.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">oil to fry.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;"><span style="font-size: small;">For The Achari Masala ::</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">3 nos. whole red chillies,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2 tbsp kalo jeere or kalonji or Nigella seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 tbsp whole cumin seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 tbsp fennel seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/3 tbsp mustard seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/3 tbsp methi or fenugreek seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2 nos. big cardamom,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">3-4 nos. cloves.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">a pinch of salt. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><span style="font-size: small;">Method :::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1. First roast all the spices until a nice aroma comes out. Let it cool and then grind with salt.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">2. Take one green chili and make a deep cut leaving 1/4" inch from the bottom and top side and clean seeds and stuff with 1/3 tbsp of powdered spice.Repeat the process with all the green chillies and keep aside. Use only half of the powdered spices and you will use the rest for the curry.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">3. Marinate chicken pieces with vinegar,ginger-garlic paste,red chilli powder and salt for 2-3 hours.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">4. Now heat oil, preferably mustard oil, in a skillet or pan and add chopped onions. Fry nicely until onion becomes brownish or translucent. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">5. Add roasted spice powder and mix thoroughly and let it cook for one minute. Sprinkle little water if needed.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">6. Add chopped tomatoes and fry until tomatoes are half done or for 6-7 mins.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">7, Now add marinated chicken pieces and saute continuously for 3-4 mins. and then sprinkle salt and let it fry until oil separates on low medium flame. Don't add water and let it fry for atleast 15 mins.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">8. Now place the stuffed chillies in the pan. Add enough water to make a thick consistency. Let it simmer only for 7-8 on low flame. Once done, serve hot with paratha or puri or even any fried rice items.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><b>Now, I use bigger size Thai green chillies which is easily available in any Chinese or Indian grocery store.You can use small size banana peppers too and clean the seeds and then put the stuffing inside. Again adjust oil and spice level as your taste.</b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-weight: bold;">Spicy Chicken Kurma :::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7l15LHDONQc/TuqVnHOUBfI/AAAAAAAAJkI/RwVR9rw4Elg/s1600/DSC_0016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7l15LHDONQc/TuqVnHOUBfI/AAAAAAAAJkI/RwVR9rw4Elg/s400/DSC_0016.JPG" height="424" width="640" /></a><span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>At my in-laws house, whenever any chicken dish to be prepared, spicy chicken korma or kurma is always prepared by my motherinlaw or sisterinlaw . So as usual my husband also loves to have with plain rice or roti and sometimes with dosa. Though I m not so fond of kurma still I love to prepare for my dear hubby. This tangy , spicy and rice creamy taste of this chicken curry is always hit for parties and you be will definitely appreciated. I generally prepare this curry with a little twist. </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 lbs of mixed chicken pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 large onions, finely chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large ripe tomato,finely chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp ginger - garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 inch cinnamon ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 nos. cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. curry leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp fennel seeds and cumin seeds each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a small bunch of mint leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup fresh chopped coriander leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of coriander powder,red chilli powder and garam masala powder each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup lemon juice,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp sour cream,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 nos of cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp poppy seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup of scrapped coconut,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp ghee or clarified butter,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 tsp of oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method :::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash and clean the chicken pieces and marinate with lemon juice, turmeric powder and salt. Keep aside for minimum 1 hr. I generally keep for 3-5 hrs.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Now heat oil+ghee in a deep bottomed pan or kadai, add a pinch of sugar and then add bay leaf and curry leaves. Saute for a little and then add fennel seeds and cumin seeds.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3.When seeds starts to crackle, add cinnamon and cloves and saute a little.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now add finely chopped onion and sprinkle salt and fry for 3-4 mins until oil separates. Add ginger-garlic paste and fry for half a minute.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now add tomatoes and then turmeric powder,coriander powder and red chilli powder with 1/4 cup of water to mix the spices nicely.Cover the pan and let it cook for 5-7 mins. Beat cream and then pour over the spices. Mix thoroughly. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Add marinated chicken pieces,chopped mint and coriander leaves and mix nicely with spices and let it fry until oil separates on medium high flame. Be careful while frying chicken here to avoid burning.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. Now sprinkle garam masala and cover the pan with a lid and let it cook for 15-20 mins on medium flame until chicken cooked. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. When chicken getting cooked, make a smooth paste of cashew nuts, coconut and poppy seeds with one cup of water. Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Now open the lid and add the paste slowly stirring with a spatula and mix nicely otherwise chicken pieces will break. Simmer the curry for atleast 15 mins on low flame or until the raw smell of coconut and poppy seeds will go off. Garnish with coriander leaves and serve hot.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You can use yogurt / curd instead of lemon juice too and whole milk instead of cream. While serving curry, I generally take out bay leaf , red chilli and cinnamon stick.</b></span> <br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large; font-weight: bold;">Chicken Roast ::::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/Sp_dcD-X16I/AAAAAAAAHh4/h4ZuMpIfQXk/s1600-h/chickenroast+with+plain+rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/Sp_dcD-X16I/AAAAAAAAHh4/h4ZuMpIfQXk/s320/chickenroast+with+plain+rice.JPG" height="311" width="414" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<div color="black">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Very simple yet delicious chicken preparation which you can prepare within half an hour. You don't need to marinate the chicken so whenever you are in hurry or unexpected guests are at home, just make this delicious dish and guests will be appreciating you.I followed this recipe given by one of my good friend Piyali.</b></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients:: </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8-10 medium size chicken pieces,cleaned and washed,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 big onion,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3-4 green chillies,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp coriander powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp red chilli powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp garam masala powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 tsp turmeric powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt as per your taste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">oil for frying and little bit of ghee for sprinkling(optional),</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Method::: </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Make a fine paste of onion and green chillies.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. Heat oil in deep frying pan ,add this paste and saute nicely upto 5mins.Sprinkle little water when needed to avoid burning .</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Now add chicken pieces and fry nicely up to 7-8mins or until the chicken pieces becomes brown in color.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Take a bowl and mix coriander powder,red chilli powder and turmeric powder with 1/2 cup of water properly.Make sure no lumps are there.Pour the mixture in pan and mix with chicken pieces and again fry for 8-9mins sprinkling little water to avoid burning.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Now add 1/2 cup water and let it cook covering the pan on low flame.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6. When chicken nicely cooked and oil starts separating, sprinkle garam masala powder and ghee. Serve hot with any rice items or chapati.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Again adjust the spice level according to your taste buds.Make sure onion and green chilli paste should be one big bowl,not less than that. Here I have used one whole chicken cut into 1 inch pieces.You can use boneless chicken pieces also.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-weight: bold;">Chicken <span id="SPELLING_ERROR_0">Kofta</span> Curry :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/_mpi--jkjIro/SfpiD4MDF0I/AAAAAAAAGQU/3ZbEL5ZIiZI/s1600-h/S1051428-1.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/SfpiD4MDF0I/AAAAAAAAGQU/3ZbEL5ZIiZI/s320/S1051428-1.JPG" id="BLOGGER_PHOTO_ID_5330680927708452674" style="cursor: pointer; display: block; height: 293px; margin: 0px auto 10px; text-align: center; width: 352px;" /></a></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">I wanted to prepare this dish for long time but never got that much courage unless and until one of orkut friend assured me that <span id="SPELLING_ERROR_1">kofta</span> means minced meat balls are quite easy to prepare at home.I made dry fried balls first to have with tea as evening snacks but then changed my mind and made curry for dinner. Here I prepared the whole dish in South-Indian style.This dish will go well with vegetable fried rice or any <span id="SPELLING_ERROR_2">pulao</span> or <span id="SPELLING_ERROR_3">biriyani</span> too.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients:::<br /> </span></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">For <span id="SPELLING_ERROR_4">7-8 koftas</span>...</span></span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 lbs or 1 kg minced chicken,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one medium onion sliced,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 1/2 inch ginger,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8-9 garlic pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 dry whole red chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup of fresh coriander leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of coriander seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp of cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cinnamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos.cardamons,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 nos. cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8-9 cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as per your taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to deep fry.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/_mpi--jkjIro/SfpiEiAPazI/AAAAAAAAGQk/HbiMm_A9Ce8/s1600-h/S1051411.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/SfpiEiAPazI/AAAAAAAAGQk/HbiMm_A9Ce8/s320/S1051411.JPG" id="BLOGGER_PHOTO_ID_5330680938933218098" style="cursor: pointer; display: block; height: 275px; margin: 0px auto 10px; text-align: center; width: 367px;" /></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">For curry...</span></span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 curry leaves,<span style="font-weight: bold;"><br /></span>1 small medium onion finely chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tomato puree or finely chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red chili powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tamarind pulp(tamarind soaked in hot water and then squeezed) ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt and oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method:::</span><span style="font-weight: bold;"> </span></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">for <span id="SPELLING_ERROR_5">koftas</span>..</span></span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash minced chicken and drain excess water and then spread on two or three paper napkin to take out extra water left in chicken.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat a pan and dry roast cumin seeds,coriander seeds,cinnamon,cloves,cardamon,red chillies and cashew nuts until cashew nuts turn light brown in color. Do this process on slow flame to avoid burning all the spices.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Wait until spices become cool and then grind the roasted ingredients with garlic,ginger,onion and green chillies.Then add chicken,coriander leaves and salt to the grinder and make a smooth paste. Don't add water .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now take the paste in a bowl and grease your right hand with one tsp of oil and then mix nicely into the paste until you can make small little tight balls.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Place all the balls on paper napkin to take out excess water if left inside the balls.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Now heat sufficient oils in skillet until smoke comes out.Bring the flame to medium level and then deep fry those balls to a light golden color.It will be very crispy from outside but little soft from inside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;"><br /></span><a href="http://4.bp.blogspot.com/_mpi--jkjIro/SfpiECbnboI/AAAAAAAAGQc/2vNshKQ7zVk/s1600-h/S1051425-1.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SfpiECbnboI/AAAAAAAAGQc/2vNshKQ7zVk/s320/S1051425-1.JPG" id="BLOGGER_PHOTO_ID_5330680930458103426" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">For curry...</span>1. Heat oil in a different pan or <span id="SPELLING_ERROR_6">kadai</span>, add cumin seeds and curry leaves.Saute for half a minute.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Add finely chopped onion and salt and saute for two <span id="SPELLING_ERROR_7">mins</span>.Add ginger &amp;amp;amp; garlic paste and then fry for some more time.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Add tomato puree and then turmeric powder,coriander powder and red chili powder and sprinkle little water and mix nicely.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now add tamarind pulp and let it cook until oil separates.Add little water if needed.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Once gravy done,slowly place the balls in the pan and cover it for ten <span id="SPELLING_ERROR_8">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Serve hot garnishing with coriander leaves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">You can grill or bake minced balls for curry to avoid excessive oils too. But if you are just having those <span id="SPELLING_ERROR_9">koftas</span> as appetizers then deep frying goes well. If you have boneless chicken pieces ,you can grind it with all the <span id="SPELLING_ERROR_10">kofta</span> ingredients but before that try to take out excess water from chicken.You can use other meats as well too.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: bold;"><br /><span style="font-size: x-large;">MIL's Chicken Curry :::</span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/ScO225s12ZI/AAAAAAAAFSI/6WqO3qbfpDo/s1600-h/ranna+r+chobi2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/ScO225s12ZI/AAAAAAAAFSI/6WqO3qbfpDo/s320/ranna+r+chobi2.jpg" height="354" id="BLOGGER_PHOTO_ID_5315293039545407890" style="display: block; height: 238px; margin: 0px auto 10px; text-align: center; width: 430px;" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">First time when i started cooking my husband taught me this simple chicken curry.This is my mother-in-law's recipe.But when i cooked the same and my husband said that the taste is different...though i cooked how the recipe was.May be,a Bengali's touch changed the taste of Telugu's dish.I gave the name of the dish as In-law's as i dint get any suitable name for that.This goes well with hot plain rice,<span id="SPELLING_ERROR_11"> chapati</span> or <span id="SPELLING_ERROR_12">paratha</span>.</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 pieces medium size chicken pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup onion chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1cup tomato chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 medium size potato pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 no.green chillies(slit lengthwise),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp turmeric powder &amp;amp;amp; red <span id="SPELLING_ERROR_13">chilli</span> powder each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp coriander powder &amp;amp;amp; black pepper powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 no.red <span id="SPELLING_ERROR_14">chilli</span> whole,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch whole cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup beaten curd/yogurt,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method :</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1.First clean the chicken pieces and marinate them with curd,ginger-garlic paste,coriander powder,red <span id="SPELLING_ERROR_15">chilli</span> powder,black pepper powder,turmeric powder and keep aside for 30<span id="SPELLING_ERROR_16">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2.Take a deep frying pan,heat oil and add turmeric powder and potatoes and fry until turns light red in color .Then keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3.Now add 3-4tsp oil,add whole cumin seeds,bay leaves,chopped onions, green chillies and fry nicely for 3-4 <span id="SPELLING_ERROR_17">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4.Now add chopped tomatoes and marinated chicken pieces together and fry in high flame until oil separates.Try not to put extra water while frying.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5.Now add salt and potatoes and pour how much gravy you want and then cover with a lid and let it cook for 20-25 <span id="SPELLING_ERROR_18">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. When done,open the lid and keep on low flame for 5 <span id="SPELLING_ERROR_19">mins</span> and Now garnish with coriander leaves and green chilies.and serve hot.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>In USA,you don't need pressure cooker for cooking chicken.In pan only it cooks very well.But if you are in India,then you need to do the same process in pressure cooker to save gas.Only one/two whistle is enough to cook this chicken as already marination is done.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large; font-weight: bold;">Tandoori Chicken :::</span><a href="http://2.bp.blogspot.com/_mpi--jkjIro/Sd6Pc7lGr2I/AAAAAAAAFfo/CBz77nQfsb4/s1600-h/tandoori+chicken.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/Sd6Pc7lGr2I/AAAAAAAAFfo/CBz77nQfsb4/s320/tandoori+chicken.JPG" id="BLOGGER_PHOTO_ID_5322849536790933346" style="cursor: pointer; display: block; height: 261px; margin: 0px auto 10px; text-align: center; width: 383px;" /></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Tandoori chicken..name is enough to bring water in your mouth. Yummy hot and juicy chicken legs as a starters for any parties or with any veg/non-veg fried rice go always well for us.Sometimes,for snacks also i prepare this dish.It's all about marination and how you maintain the temperature while baking. Here's the way i prepare this dish.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 leg pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp red chilly powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 1/2 tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp cumin powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp <span id="SPELLING_ERROR_20">garam</span> <span id="SPELLING_ERROR_21">masala</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of dry <span id="SPELLING_ERROR_22">fenugreek</span> leaves ,crushed </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 1/2 cups of yogurt/curd beaten,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup of lime juice,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as per taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp oil,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of red color mixed in hot milk,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp dry mango powder &amp;amp;amp; black salt powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1.Wash and dry chicken legs with paper napkin/cloth.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2.Poke the chicken pieces one by one with a sharp knife or fork so that while marination spices go inside the flesh up to bone.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3.Now rub salt and half of lemon juice each and every leg pieces.Keep aside .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4.Once done,mix all the spices ,red color and curd together and rest of the lemon juice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Marinate all the pieces nicely and put one tablespoon oil and mix again.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6.Keep aside for at least two hours.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7.Now preheat the oven 400'F .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8.Take big baking tray,cover with aluminum foil and thread marinated chicken onto skewers. Keep skewers on the tray. That will help to get rid of water coming out of chicken while cooking.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Now set the oven for 375'F and let it cook for 12-13 <span id="SPELLING_ERROR_23">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10.Turn the skewers after 12 <span id="SPELLING_ERROR_24">mins</span> and then let it cook for another 10 <span id="SPELLING_ERROR_25">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">11.Now set the oven for broil and keep the tray for 6-7 <span id="SPELLING_ERROR_26">mins</span> until chicken becomes crispy a little bit.In that way,tandoori chicken will be crispy from outside but juicy and soft from inside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">12.When done ,sprinkle black salt powder and dry mango powder and lemon juice and Serve with onion and bell pepper rings.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-weight: bold;"><span style="font-family: Georgia,"Times New Roman",serif;">You can place the marinated chicken pieces on baking tray directly but then keep for broiling until extra water dries off. Oven timings always vary so first time keep an eye on the process may be you need less or more time to cook.The simplest ways of preparing this dish is to bring <span id="SPELLING_ERROR_27">Shan</span> tandoori <span id="SPELLING_ERROR_28">masala</span> and marinate and follow the baking process.</span></span><br />
<br />
<span style="font-weight: bold;"><span style="font-size: x-large;">Chicken Do-<span id="SPELLING_ERROR_29">pyaja</span> ::: </span></span><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/Sd9mqLs-phI/AAAAAAAAFfw/Va0RH0KMcpM/s1600-h/chickendopyaja.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/Sd9mqLs-phI/AAAAAAAAFfw/Va0RH0KMcpM/s320/chickendopyaja.JPG" height="481" id="BLOGGER_PHOTO_ID_5323086159457199634" style="display: block; height: 274px; margin: 0px auto 10px; text-align: center; width: 364px;" width="640" /></a></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">This dish is my invention. After taking out the chicken leg pieces for Tandoori Chicken some marinated <span id="SPELLING_ERROR_30">masala</span>/spices were left in the bowl and I had little time to make some thing for another dish for guests as there were about to come. When done,everybody just loved that and asked me to prepare again. Lots of my friends asked me for the recipe after seeing the picture. So today I m sharing with everybody.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients::</span> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10-12 small pieces of boneless chicken pieces ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium size onion diced,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 capsicum/bell pepper diced,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red chilly powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">left over tandoori chicken marinated spices,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as per taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to shallow fry .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><br />Method::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Mix left-over tandoori masala with chicken pieces and keep aside for some <span id="SPELLING_ERROR_31">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Now take frying pan, heat oil and add diced onions and fry until it becomes transparent. Keep left-over spices.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now add bell pepper / capsicum and marinated chicken pieces and fry for sometime till the raw smell goes off.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Add the left over <span id="SPELLING_ERROR_32">masala</span> and red chilli powder and stir fry nicely.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Sprinkle some water and cover it for 3 <span id="SPELLING_ERROR_33">mins</span> and again fry for a minute.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Repeat the process until chicken pieces are cooked nicely .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. Serve hot and sprinkle coriander leaves if you want.<b><br /></b></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You can use chicken tandoori <span id="SPELLING_ERROR_35">masala</span> directly for marination. But the taste did not come so well as it comes to the spices after two hours of marination .</b></span><br />
<br />
<span style="font-weight: bold;"></span>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com10tag:blogger.com,1999:blog-8370433114412394754.post-60850419132595915792012-04-12T07:44:00.000-05:002015-02-17T21:25:24.905-06:00Biriyani Recipes...<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<div style="color: #660000;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="line_highlight">Hyderabad
Biriyani is one of the best preparation I have learned after my
marriage. When we were in Hyderabad, almost every weekends our dinner
was chicken or mutton biriyani. But after coming to USA, my husband
started preparing biriyani at home and learned from him. I often prepare different types of biriyani at home for my guests and of-course for us to give a special festival mood for Friday nights. A strong aroma of biriyani masala with star anise and mint leaves and a bowl of salad and raita gives a complete food and satisfaction. History has its own story about feeding the army a complete food and all but biriyani has become widely popular all around the world. Here I have shared some simple recipes for my readers and followers who can easily prepare at home.</span></b></span><br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b><span class="line_highlight">Hyderabadi mutton biriyani..</span></b></span></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xgw4VbDCfVw/VOOpcfnAa7I/AAAAAAAAOWA/SiszRDgtYK0/s1600/hyderabadimuttonbiriyani.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xgw4VbDCfVw/VOOpcfnAa7I/AAAAAAAAOWA/SiszRDgtYK0/s1600/hyderabadimuttonbiriyani.jpg" height="426" width="640" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="line_highlight"> <span style="color: black;">Another jewel from Hyderabad cuisine that no one can say no. I love to prepare this for special occasions. After going through lots of recipes, I modified little bit and made this for easier version using rice cooker. I have found that if you can prepare couple of hours before serving then tastes awesome.</span></span></b></span><br />
<br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="line_highlight">Ingredients:::</span></b></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2 lbs medium size mixed mutton/goat meat pieces,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">4 cups of basmati rice, washed and drained </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2 big size red onions, sliced</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2-3 nos. bay leaves,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">3-4 nos. cardamons, crushed</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">3-4 nos. cloves,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">3 nos. 1" cinnamon sticks,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2-3 nos. star anise,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tbsp red chilli powder,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">salt as per your taste,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tbsp ghee/oil,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1/3 cup milk,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">a few strands of saffron. </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight"><br /></span></span></span>
<i><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">For marination:::</span></span></span></i><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tbsp turmeric powder,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2-3 tbsp biriyani masala, </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tsp oil,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tbsp ginger-garlic paste, </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">salt as per your taste,</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1 tsp meat tenderizer. </span></span></span><br />
<br />
<b><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">Method::</span></span></span></b><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">1. Clean and pat dry mutton pieces and then marinate with all the ingredients mentioned above for marination. Keep aside for minimum 3 hours. </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">2. In a pressure cooker or deep bottomed pan, fry sliced onions adding 3-4 tbsp of oil. Sprinkle little salt. Once onion changes color to dark red and then take out fried onions to paper napkins to absorb extra oil.<br />3. Add star anise, one cardamon and one bay leaf to the pan and then saute a little. Add marinated mutton pieces and mix everything nicely and let it cook until just done adding half cup of water on medium flame. If you are using pressure cooker, cook till 4-5 whistles and then let it stand till steam comes out.</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">4. Add 1 tsp ghee or oil at the bottom of rice cooker. Sprinkle 1/4 fried onions, chopped mint and coriander leaves and then spread cooked mutton pieces leaving gravy in the pan.</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">5. Then boil enough water in a big vessel adding ghee,bay leaf,crushed cardamons, cloves,cinnamon and salt. Once it starts boiling, add washed basmati rice and let it cook for 5 minutes. Once done, drain excess water from rice keeping all the spices. Use a big strainer if possible.</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">6. Add saffron strands to warm milk and keep aside.</span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">7. Now add 1/4 of cooked rice on top of the mutton pieces and then spread fried onions,mint and coriander leaves. Add 2 tsp of gravy on top of that. Again add 1/4 of cooked rice and repeat the process except the gravy. Repeat the process till you are done layering rice. At last, sprinkle saffron milk on the top of that and little coriander leaves. Close the rice cooker and let it cook on normal "white rice" mode or cook mode. </span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight">8. Once done, you can keep the cooker on warm mode till serving.</span></span></span><br />
<br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight"><b>I make little more gravy and use as shorba. You can transfer biriyani on wide pan or whatever you are using for serving and then cover with aluminum foil and then keep warm in oven before serving. If you don't have saffron, use food color mixed with warm milk.</b></span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight"><b>You can prepare before minimum 6 hours and while serving just make it warm and serve. I use grated raw papaya instead of store-bought tenderizer.</b></span></span></span><br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight"><b>I like to use shan biriyani masala but you can use other good brands too.</b></span><b><span class="line_highlight"> </span></b></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="line_highlight"><u>Hyderabadi kachhe murg ki biriyani ::</u></span></b></span></span></div>
<div style="color: #660000;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-iiI6DrREYXg/VHIXYP1UwsI/AAAAAAAAOS0/6-RXyesCYM4/s1600/DSC_3757.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iiI6DrREYXg/VHIXYP1UwsI/AAAAAAAAOS0/6-RXyesCYM4/s1600/DSC_3757.JPG" height="376" width="640" /></a></span></div>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">This is the authentic style of biriyani what we used to eat in Paradise, the famous biriyani house in Hyderabad. Authentically, biriyani is prepared in giant vessels, what they say handis but here in USA we like to do it in oven. It is hassle-free and easy to prepare in oven if you can manage timing. This is my try and tested recipe and if you follow the recipe you will have restaurant style biriyani.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">Ingredients:::</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;"> </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">2 lbs medium size chicken pieces,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">4 small cups of basmati rice,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">3 medium size onions,sliced</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 no. bay leaf,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">a pinch of cumin seeds,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 no.star anise,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">one handful of coriander and mint leaves,chopped</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">a pinch of orange food color, mixed in warm milk.</span></span></span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">for rice preparation..</span></span></span></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 tbsp butter or ghee,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 no. bay leaf,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">3 nos. cardamon and cloves each,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 inch cinnamon,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1/4 tsp of nutmeg and mach each,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1/2 tsp salt,<i> </i></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;"><i>for chicken marination..</i></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">half cup of lemon juice,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">3 tbsp biriyani masala,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 tsp salt and oil each,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 tsp red chilli powder, optional </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1 tsp ginger-garlic paste.</span></span></span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">Method::::</span></span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">1. Wash and soak rice for minimum 10-15 minutes. Drain excess water and spread rice on paper napkin. Boil enough water in a deep-bottomed pan adding all the ingredients mentioned above for rice cooking. Once boiling, add rice and let it cook exactly for 5-6 minutes. Rice will be cooked exactly for 40% .</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">2. Drain out excess water using big strainer and shake to take out any extra water and let it stand.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">3. In the mean time, marinate chicken pieces with the ingredients mentioned above for marination. Keep it covered for at least 5-6 hours.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">4. Now take a deep-bottomed and heavy pan or pressure cooker and heat enough ghee or oil. Add bay leaf, star anise and cumin seeds and saute until cumin seeds start spluttering. Add sliced onions and saute for 3-4 minutes. When onion slices become light brown in color take 2/3 part of the onion and spread on paper napkin to absorb extra oil.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">5. Place all the marinated chicken carefully on the onion layer and let it fry for 3-5 mins on medium flame. Then, turn all the pieces. </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">6. Now if you are doing the layering part in oven then let it fry for another 3 mins. Otherwise, spread 1/3 part of cooked rice over the chicken pieces and then spread mint leaves,coriander leaves and fried onions and sprinkle a little food color mixed milk and then repeat the process for the rest of rice.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">7. Close the vessel with a tight lid or keep a heavy weight to close the lid. If you are using the pressure cooker then close the cooker but don't put the whistle and let it cook for 25 mins on low-medium flame and after that, let it stand on low heat for 10 minutes and then switch off the flame. Don't open the lid before serving.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">8. For the oven, take a oven proof vessel or pan, apply little oil and then spread the chicken pieces and make the layer following the step 6. </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">9. Now, close the pan / vessel tightly with aluminum foil and then make two or three holes on the top with a knife or fork and then let it cook at 375F for 25mins and then let it stand at 275F until you serve. </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;">10. While serving, use a fork to mix rice and then serve with sliced onion , lemon and raita of your choice.</span></span></span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: 180%;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span style="color: black; font-size: small;"><b>For biriyani masala, you can use shan or any good quality store-brought ones too. I use pressure cooker for doing the entire process without using whistle to take out extra steam. Though it says to close the vessel tightly with dough so that any air or steam should not come out but I personally do not follow and got better result. For better taste, you can prepare biriyani one day before and keep it inside refrigerator and place inside oven or microwave for half an hour and serve it. </b> </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="color: #660000; font-size: large; font-weight: bold;"><span style="color: #660000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hyderabadi</span> Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Biriyani</span>:::</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/ScGD5fQMCvI/AAAAAAAAFPU/0-LI8f3TFPY/s1600-h/chickenbiriyani.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/ScGD5fQMCvI/AAAAAAAAFPU/0-LI8f3TFPY/s400/chickenbiriyani.JPG" height="306" id="BLOGGER_PHOTO_ID_5314674058939075314" style="display: block; height: 245px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a></span><span style="font-family: Georgia,"Times New Roman",serif;"><span class="line_highlight"><br />
</span></span><br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>When we started to prepare biriyani, this is the simplest version I have found in websites. You can easily prepare this biriyani nicely on stove-top if you don't have oven. Try this and enjoy your home-made biriyani.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="path" style="font-weight: bold;">Ingredients</span><span style="font-weight: bold;"> </span><span class="big_toggle_no_float" id="ingredients_slide_div" style="font-weight: bold;">I:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">lb Chicken</span> cut into medium pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 medium sized Onion (chopped),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">nos Tomato</span> (finely chopped),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp Ginger Garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">coriander</span>/cilantro leaves (chopped),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 stalks Mint leaves (chopped),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos Green <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chilli</span> (slit open),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Basmati</span> rice,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tbsp Oil,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp butter,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">½ <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">cup Yogurt</span>,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cup Water,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">nos Bay</span> leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">nos Cinnamon</span>,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5 nos Cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">nos Cardamon</span>,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1no. Star Anise,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4nos.Peppercorn,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2½ tsp Salt (or to taste),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">tsp Red</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">chilli</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tsp coriander</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2tsp cumin powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4tsp black pepper powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch nutmeg powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">¼ <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">tsp Turmeric</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch Orange food color (optional),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 stalks <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">Coriander</span> leaves (chopped for garnishing),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">tsp Ghee</span> (to finish the dish),</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients II :</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">¼ <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">tsp Salt</span>,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">tsp Lemon</span> juice,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch Turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">½ tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">½ tsp Red <span class="blsp-spelling-error" id="SPELLING_ERROR_24">chilli</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">½ tsp Ginger garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">How to prepare:</span></span></div>
<div id="directions_slide" style="text-align: left;">
<ol class="directions" id="directions" style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">Wash and cut chicken into medium pieces(chicken breasts or thighs would be good).</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Marinate the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">chicken</span> pieces with the ingredients II for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">at least</span> one to one and half hour.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">In a pressure cooker, heat butter and oil together and fry bay leaf,cinnamon, cloves, cardamon for half min. Now add chopped green chillies,chopped cilantro/coriander leaves and mint leaves.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add chopped onions and fry for two mins and add ginger-garlic paste, when onions become slightly brown.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add chopped tomatoes and stir frequently.When tomatoes are half cooked ,add marinated chicken.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Now add turmeric powder, red <span class="blsp-spelling-error" id="SPELLING_ERROR_29">chilli</span> powder, cumin powder, coriander powder,nutmeg powder,black pepper powder and salt. Saute everything until it thicken to a gravy consistency.and chicken is half cooked.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">While the gravy is still simmering, rinse 2 cups of <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Basmati</span> rice and drain all water from it.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add rice along with 3 cups of water and diluted 1 cup of yogurt and food color and mix well.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Check for salt and cook them for 15-20<span class="blsp-spelling-error" id="SPELLING_ERROR_31">mins</span> in pressure cooker without putting pressure / whistle.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Before serve,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_32"> sprinkle</span> chopped coriander leaves(optional).</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Serve hot with boiled eggs and <span class="blsp-spelling-error" id="SPELLING_ERROR_33">raita</span>.(<span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">yogurt</span> beaten well with salt.)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">You can use normal saucepan or slow cooker instead of pressure cooker.But then cooking time will vary.</span></li>
</ol>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<div id="ingredients_slide">
<div>
</div>
</div>
</div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com11tag:blogger.com,1999:blog-8370433114412394754.post-59636094000858087602012-02-21T11:02:00.000-06:002015-01-15T15:57:57.198-06:00Beans n pulses etc ...<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #660000;">
<br />
<b>Beans or commonly known as pulses or we, Indians, say Rajmas, chana etc are very popular all the over the world. They are one of the longest cultivated plants and full of nutrition like protein , iron , and soluble fiber and it helps to lower your cholesterol.. Everywhere beans are included in everyday meals and specially in Mexican and our North-Indian cuisine, beans are very common preparations and here I have shared delicious and simple preparations of beans from all over the world.</b></div>
<div style="color: #660000;">
<br />
<b><span style="font-size: x-large;">Chana masala :::</span></b></div>
<div style="color: #660000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-r7zGiDyvSlM/T0EbxA1r9xI/AAAAAAAAJwY/nnrDfuTvNBQ/s1600/chanamasla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-r7zGiDyvSlM/T0EbxA1r9xI/AAAAAAAAJwY/nnrDfuTvNBQ/s400/chanamasla.JPG" height="311" width="400" /></a></div>
<br />
<b>Chana masala is very popular preparation all over India and in between Indian cuisine lovers around the world but basically this came from northern part of India like Punjabi, UP and famous in Pakistan cuisine too. It is a semi-dry preparation with little spicy and tangy flavor. Chickpeas or garbanzo beans with lots of onion, juicy tangy tomatoes cooked with exotic spices make this dish so unique and mouth-watering along with Bhature or Puri that hardly anyone can resist to try one bite or the whole serving.</b><br />
<br />
<b>Ingredients ::: </b><br />
2 cups of chickpeas / garbanzo beans / kabuli chana,<br />
one large onion, finely chopped<br />
3 big ripe tomatoes, finely chopped<br />
1 tsp ginger-garlic paste,<br />
1 tsp coriander and red chilli powder,<br />
1/4 tsp turmeric powder, <br />
1/3 tsp amchoor / dry mango powder,<br />
1/4 tsp anardana or pomegranate seeds powder,<br />
salt to taste,<br />
a pinch of sugar, <br />
3 tbsp of oil,<br />
one cup chopped coriander leaves. <br />
<br />
<b>Method :::</b><br />
1. Wash and soak kabuli chana / garbanzo beans overnight and then boil with salt until cooked or you can use pressure cooker and cook til one whistle. Let it cool and then drain out excess water from chana and keep extra water to use for curry.<br />
2. Heat oil in a pan, sprinkle little sugar and then add chopped onions and saute until onions becomes light pink in color. Then add ginger-garlic paste and then fry for a minute.<br />
3. Now add chopped tomatoes and sprinkle turmeric powder, coriander powder and red chilli powder.<br />
Mix all together adding water that you kept aside from cooked kabuli chana. Cook for 10 mins covering the pan on medium flame. Add salt.<br />
4. Once done, add cooked kabuli chana / garbanzo beans and fry on medium flame adding amchoor powder and anardana powder for 3-4 mins and then simmer on low-medium flame for 15-20 mins. When gravy thickens , sprinkle chopped coriander leaves on top and serve hot with bhature, puri or simple chapathi.<br />
<b>You can use canned garbanzo beans to avoid soaking and cooking process and just add to the spice mixture. You can use slow cooker for doing the entire process too.</b><br />
<br />
<br />
<br />
<b><br /></b>
<br />
<sup class="reference" id="cite_ref-mayo_9-1"><a href="http://en.wikipedia.org/wiki/Bean#cite_note-mayo-9"></a></sup></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com1tag:blogger.com,1999:blog-8370433114412394754.post-1118108137531831412011-11-18T17:40:00.001-06:002013-04-04T14:40:03.935-05:00Kids friendly recipes...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<b>It is very difficult to make kids happy with any kind of meals specially home-made foods. They just love to have burgers , pizza and all kinds of food what you generally not preparing at home. My kid is very picky for his foods and he doesn't like to have normal Indian food dishes every time. As he grows , I have started to learn some preparations which kids just love it and take little effort and time to prepare at home in healthier way. Here I will share with you some good and delicious kid-friendly recipes which you will like to eat too.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<span style="color: #660000; font-size: x-large;"><b>Simply Macaroni </b></span><span style="color: #660000; font-size: x-large;"><b>N</b></span><span style="font-size: x-large;"><b> </b></span><span style="color: #660000; font-size: x-large;"><b>Cheese </b></span><span style="color: #660000; font-size: x-large;"><b>::: </b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wzUotvDfEjA/Tuls1O-7HYI/AAAAAAAAJj4/k97FQcK6xc0/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-wzUotvDfEjA/Tuls1O-7HYI/AAAAAAAAJj4/k97FQcK6xc0/s400/DSC_0009.JPG" width="400" /></a></div>
<div class="" style="clear: both; font-family: inherit; text-align: justify;">
<span style="font-size: small;"><b>This was my son's most favorite food whenever he goes to restaurant but then I bought a recipe book on macaroni and cheese and I started to prepare at home fresh and with less fat contents, homemade mac n cheese is the best for him. You can use diced or chopped vegetables with this simply delicious and stomach filling recipe. A great dish for snacks and dinner too. </b></span></div>
<div class="" style="clear: both; font-family: inherit; text-align: justify;">
<br /></div>
<div class="" style="clear: both; font-family: inherit; text-align: justify;">
<span style="font-size: small;"><b>Ingredients ::</b></span></div>
<div class="" style="clear: both; font-family: inherit; text-align: justify;">
<span style="font-size: small;">one cup of elbow macaroni ,</span><br />
<span style="font-size: small;">3-4 cups of water,</span><br />
<span style="font-size: small;">one cup of shredded cheddar cheese,</span><br />
<span style="font-size: small;">2 tbsp of all purpose flour,</span><br />
<span style="font-size: small;">2 cups of skim or 2% reduced milk,</span><br />
<span style="font-size: small;">1/4 tsp of black pepper powder,</span><br />
<span style="font-size: small;">2 tbsp of butter,</span><br />
<span style="font-size: small;">1/3 cup of bread crumb for topping.</span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>Method:::</b></span><br />
<span style="font-size: small;">1. Boil water and add macaroni stirring for 7-8 mins or until it becomes softer. Drain excess water and keep aside with little water.</span><br />
<span style="font-size: small;">2. Melt butter in the same pan and then add all purpose flour / maida and stir in until well blended. Add salt and pepper powder.</span><br />
<span style="font-size: small;">3. Now add cheese and then milk slowly and keep on stirring to heat through on medium flame.When everything well blended then add macaroni and mix thoroughly.</span><br />
<span style="font-size: small;">4. While serving, sprinkle bread crumbs as topping. and serve hot.</span><br />
<span style="font-size: small;"><b>For oven finish, mix milk,melted butter and flour together until well blended into a casserole and then add boiled macaroni into it and then sprinkle extra cheese onto it and bake it at 400F for 5-9 mins. Once done, sprinkle bread crumbs on the top. For a change you can use Parmesan cheese too. </b></span></div>
<br />
<div class="" style="clear: both; font-family: inherit; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<br /></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;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com1tag:blogger.com,1999:blog-8370433114412394754.post-57826499549011157632011-11-12T16:04:00.001-06:002013-07-17T10:09:06.001-05:00Spagetti, Pasta n Salad ..<span style="font-size: small;"><b><span style="color: #660000;">We are here in USA for less than a decade now but somehow I never felt to cook any preparation with pasta or spaghetti. It is easily available in almost every neighborhood restaurant here in USA. But nowadays I have started experimenting like others. I will share my experiments with all my readers and followers in my simple ways. </span></b></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-large;"><b><span style="color: #660000;">Macaroni fruit salad::::</span></b></span></i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AxE9fl8IqHY/UeFp92CrsNI/AAAAAAAAMXY/mdfdTu9oAEA/s1600/macaronifruitsalad4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-AxE9fl8IqHY/UeFp92CrsNI/AAAAAAAAMXY/mdfdTu9oAEA/s640/macaronifruitsalad4.JPG" width="640" /></a></div>
<br />
<span style="font-size: small;"><b>I nowadays keep handful of boiled macaroni aside while preparing mac 'n' cheese </b></span><span style="font-size: small;"><b>and mixing with fresh summer fruits and lettuce gives a delicious cool pasta salad what goes very well with grilled fish or chicken. Though I love to have for my weekday lunch.<span style="font-size: small;"><b> </b></span></b></span><br />
<span style="font-size: small;"><b><span style="font-size: small;"><b>Ingredients :::</b></span></b></span><br />
<span style="font-size: small;"><span style="font-size: small;">half cup of boiled macaroni or any past<span style="color: #660000;">a,</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;">one cup chopped lettuce,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">4-5 nos. strawberries, chopped,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/4 cup fresh or frozen corn,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup chopped cucumber,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup chopped green apple,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">handful of chopped celery, </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/4 tsp olive / canola oil, </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 tsp white rice vinegar/ lemon juice,</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 tsp fat-free ranch / mayonnaise ,<span style="color: #660000;"><span style="color: black;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">rock salt to taste.</span></span></span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">Method:::</span></span></span></span></b><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">Mix everything together in a big bowl except ranch and lemon juice. While serving , mix ranch / mayonnaise and sprinkle lemon juice / vinegar. Add salt. You can keep it covered in refrigerator before serving.</span> </span></span></span><br />
<span style="font-size: small;"><b><span style="color: #660000;"></span></b></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;">Penne past<span style="font-size: x-large;">a</span> <span style="font-size: x-large;">with chicken n <span style="font-size: x-large;">Alfred<span style="font-size: x-large;">o sauce :::: </span></span></span></span></span></span></b></span></i></span><br />
<br />
<a href="http://2.bp.blogspot.com/-PsLv1pXWk7M/UMAYG5hjYWI/AAAAAAAALnQ/QbGENwBFvEg/s1600/penne+with+chicken+alfredo+sauce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-PsLv1pXWk7M/UMAYG5hjYWI/AAAAAAAALnQ/QbGENwBFvEg/s640/penne+with+chicken+alfredo+sauce.JPG" width="640" /></a><br />
<span style="font-size: small;"><b><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Pasta is always family <span style="font-size: small;">favorite and <span style="font-size: small;">complete dinner <span style="font-size: small;">too. <span style="font-size: small;">I fe<span style="font-size: small;">lt t<span style="font-size: small;">ired of s</span></span>o many par<span style="font-size: small;">ties and <span style="font-size: small;">Indian <span style="font-size: small;"><span style="font-size: small;">restauran<span style="font-size: small;">t foo<span style="font-size: small;">d<span style="font-size: small;"> <span style="font-size: small;">every<span style="font-size: small;"> time.<span style="font-size: small;"> Pasta wi<span style="font-size: small;">th lots of <span style="font-size: small;">vegetables <span style="font-size: small;">simmer<span style="font-size: small;">ed <span style="font-size: small;">in chicken <span style="font-size: small;">Alfredo sauce was <span style="font-size: small;">refreshing to set our <span style="font-size: small;">ta<span style="font-size: small;">ste buds<span style="font-size: small;">. <span style="font-size: small;"><span style="font-size: small;">I have<span style="font-size: small;"> had this delicious dish made by </span>Panchalee<span style="font-size: small;"> from my <span style="font-size: small;">native place<span style="font-size: small;"><span style="font-size: small;"> a<span style="font-size: small;">nd<span style="font-size: small;"> t<span style="font-size: small;">ried with little m<span style="font-size: small;">odifications</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><b>.</b><br />
<span style="font-size: small;"><b><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ingredients:::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one p<span style="font-size: small;">ack<span style="font-size: small;">et <span style="font-size: small;">pe<span style="font-size: small;">nne pasta,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one smal<span style="font-size: small;">l <span style="font-size: small;">different</span> color bell pepper/capsicum<span style="font-size: small;">,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one small <span style="font-size: small;">size onion<span style="font-size: small;">,</span>carrot<span style="font-size: small;"> n <span style="font-size: small;">celery</span> stalk<span style="font-size: small;">,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6-7 nos. broc<span style="font-size: small;">coli florets, medium size</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one c<span style="font-size: small;">an boneless chicken pieces,cooked</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one <span style="font-size: small;">cup Alfredo sauce,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/3 cup milk,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 tbsp garlic powder, </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one cup shredded cheddar cheese,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">fresh or dried parsley <span style="font-size: small;">leaves and spring onions for garnishing,</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">salt and pepper to taste<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<b><span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Method::::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. <span style="font-size: small;">Heat enough water in a vessel with salt and little oil.<span style="font-size: small;"> <span style="font-size: small;">Add broccoli <span style="font-size: small;"><span style="font-size: small;">florets</span> in bo<span style="font-size: small;">iling water for 5-7 mins. Then <span style="font-size: small;">take ou<span style="font-size: small;">t <span style="font-size: small;">all the florets and put it in <span style="font-size: small;">col<span style="font-size: small;">d water<span style="font-size: small;">. Thi<span style="font-size: small;">s <span style="font-size: small;">process helps to<span style="font-size: small;"> <span style="font-size: small;">retain color and<span style="font-size: small;"> st<span style="font-size: small;">op over-cooking.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. <span style="font-size: small;">Add pasta to the same boiling water and cook as directed<span style="font-size: small;">. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. <span style="font-size: small;">Chop finely all the veget<span style="font-size: small;">ables <span style="font-size: small;">and onions</span></span>. Wash canned chicken pi<span style="font-size: small;">eces nicely and drain out extra water.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Heat oil in a<span style="font-size: small;"> <span style="font-size: small;">pan or wok, add </span>chopped onion and garlic powder and saute for 2-3 mins<span style="font-size: small;">. <span style="font-size: small;">Then add other vegetab<span style="font-size: small;">les <span style="font-size: small;">sprinkling salt and pepper. Saute for 5 mins<span style="font-size: small;"> <span style="font-size: small;"><span style="font-size: small;">or until vegetables are <span style="font-size: small;">almost done. Add<span style="font-size: small;"> c<span style="font-size: small;">ooked chicken and saute for another 5 mins<span style="font-size: small;">. <span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. <span style="font-size: small;">Now add <span style="font-size: small;">Alfredo <span style="font-size: small;">sauce and mix <span style="font-size: small;">everything slowly<span style="font-size: small;">. If n<span style="font-size: small;">eeded<span style="font-size: small;">, add hal<span style="font-size: small;">f cup more. While mixing , add <span style="font-size: small;">milk and pepper and saute for sometime. Add cooked past<span style="font-size: small;">a and b<span style="font-size: small;">ro<span style="font-size: small;">ccoli </span></span>and mix nicely. Adjust salt here.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6<span style="font-size: small;">. </span>Sprinkle enough shre<span style="font-size: small;">dded cheese and slight<span style="font-size: small;">ly mix and <span style="font-size: small;">then <span style="font-size: small;">shift pasta to <span style="font-size: small;">a flatten baking bowl <span style="font-size: small;">or vessel.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="color: black;">Preheat oven to 275F and then place the vessel or bowl inside the oven for 10 mins or until cheese melts.</span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">7. Sprinkle finely chopped <span style="font-size: small;">sprin<span style="font-size: small;">g o<span style="font-size: small;">nions and serve hot<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>You can use <span style="font-size: small;">vegetables of you ch<span style="font-size: small;">oice and leftover c<span style="font-size: small;">hicken pieces <span style="font-size: small;">also.<span style="font-size: small;"> Instead of Alfredo sauce<span style="font-size: small;">, you can use <span style="font-size: small;">mayonnaise and white ch<span style="font-size: small;">eese sauce. You can <span style="font-size: small;">toss every<span style="font-size: small;">thin<span style="font-size: small;">g with shredded ch<span style="font-size: small;">eese<span style="font-size: small;"> too<span style="font-size: small;"> and <span style="font-size: small;">s<span style="font-size: small;">erve col<span style="font-size: small;">d with lettuce too.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b><span style="color: #660000;"><span style="font-size: x-large;">Penne pasta stir-fry :::</span></span></b></span></i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mW-kooy9pO8/UGrra01UvrI/AAAAAAAALQw/jT_bjdj9xnk/s1600/DSC_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-mW-kooy9pO8/UGrra01UvrI/AAAAAAAALQw/jT_bjdj9xnk/s640/DSC_0687.JPG" width="640" /></a></div>
<span style="font-size: small;"><b><span style="color: #660000;"><span style="color: black;">Pasta is always kids' favorite and I like to prepare for my son lunch box. With lots of vegetables and nice aroma of garlic gives awesome taste and nutrition too. I followed the recipe what was written on the back of whole wheat pasta packet. </span></span></b></span><br />
<span style="font-size: small;"><b><span style="color: #660000;"><span style="color: black;">Ingredients:::</span></span></b></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">One packet of whole wheat penne pasta,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">one medium size bell pepper, sliced</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">10 nos. broccoli florets,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">one small carrot, thinly sliced</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">2 tbsp tomato puree,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">1 tsp black pepper powder, </span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">1 tsp red chilli flakes,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">1 tbsp finely chopped garlic,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">2 tbsp butter or oil,</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">one cup shredded cheddar or Parmesan cheese, </span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">one can boneless chicken cubes, drained and washed</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">salt to taste. </span></span></span><br />
<br />
<b><span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">Method:::</span></span></span></b><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">1. Heat enough water in a large pan adding salt and few drops of oil. While water starts boiling , add broccoli florets and wait for 5 min and then take out and put all the florets in ice water. In that way, broccoli floret will retain its color and crispiness. </span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">2. Now add pasta to the same boiling water and cook until done. Then strain all the water and keep aside. Or use the instructions written on the pasta packet.</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">3. Heat butter or oil in a pan, add chopped garlic and fry on low flame for a minute. Add tomato puree and salt. Cook for 2 more minutes. And then add chicken pieces and cook for 3-4 mins and then add all the vegetables and saute on high-medium flame stirring continuously until done. Add boiled pasta and sprinkle pepper powder and red chilli flakes. Toss nicely and once done, sprinkle shredded cheese and if needed more chilli flakes and pepper powder. Serve hot.</span></span></span><br />
<span style="font-size: small;"><span style="color: #660000;"><span style="color: black;"><b>If use canned chicken cubes then wash nicely and then add to the pan. Adjust your spice level and cheese too. You can use boiled sliced eggs too.</b></span></span></span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="color: #660000;">Easy Chicken fajita :::: </span></b></span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CuPujFcBiGs/TyHxOZGEtjI/AAAAAAAAJtY/1y7nUxJBSBo/s1600/chickenfajita.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-CuPujFcBiGs/TyHxOZGEtjI/AAAAAAAAJtY/1y7nUxJBSBo/s640/chickenfajita.JPG" width="640" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<b>A<a href="http://en.wikipedia.org/wiki/Fajita" target="_blank"> Fajita</a> or Fa'hita is one of delicious and mouth watering dish in Mexican and Tex-Mex cuisine. Here grilled chicken or any kind of meat on a flour or corn tortilla along with your choice of salad and sour cream where meat usually cooked with bell peppers and onion with dashing of taco seasoning. Nowadays fajitas are very good for low-carb meals and delicious too. I prepared for the first time at home with less efforts and in my way.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients:::</b></div>
<div class="separator" style="clear: both; text-align: left;">
3-4 wheat or corn tortillas, </div>
<div class="separator" style="clear: both; text-align: left;">
1/2 lb or one medium bowl of chicken pieces,</div>
<div class="separator" style="clear: both; text-align: left;">
one green bell pepper, cut into medium pieces,</div>
<div class="separator" style="clear: both; text-align: left;">
one medium size onion, cut into medium pieces,</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp of taco seasoning,</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 tsp of pepper powder,</div>
<div class="separator" style="clear: both; text-align: left;">
one small cup of shredded lettuce,</div>
<div class="separator" style="clear: both; text-align: left;">
one small cup of shredded sour cream,</div>
<div class="separator" style="clear: both; text-align: left;">
one medium cup of shredded cucumber,tomato, avocado and corn kernels,</div>
<div class="separator" style="clear: both; text-align: left;">
a few drops of lemon juice,</div>
<div class="separator" style="clear: both; text-align: left;">
a few chopped coriander leaves,</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
salt to taste.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Method :::</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Take a pan and sprinkle little oil adding boneless chicken pieces and salt. Cover the pan for 2-4 mins.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Then sprinkle pepper powder and little water and let it cook again. Once chicken cooked or turns it white then add green bell pepper and onions and fry for 5 mins. Now sprinkle taco seasoning and lemon juice and mix thoroughly. Keep aside.</div>
<div class="separator" style="clear: both; text-align: left;">
3. Now wrap all the tortillas into an aluminum foil and put into an oven for 10mins at 300F to make soft. Once done, place one tortilla onto a plate and put one tbsp of chicken and then cucumber,tomato,avocado and corn kernels and then shredded lettuce and at last sour cream and coriander leaves and sprinkle lemon juice again. Serve hot.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<b></b></div>
<span style="font-size: small;"><b><span style="color: #660000;"> </span></b><b><span style="color: #660000;"><br /></span></b></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: #660000; font-size: x-large;">Broccoli Chicken with Thin Spaghetti..</span></b></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3HiC4dutlxU/Tr7vZ7oEwiI/AAAAAAAAJbs/GIBJemntyLE/s1600/broccolichickenwith+thinspagetti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://4.bp.blogspot.com/-3HiC4dutlxU/Tr7vZ7oEwiI/AAAAAAAAJbs/GIBJemntyLE/s640/broccolichickenwith+thinspagetti.JPG" width="640" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>This is my first experiment with spaghetti at home after going through lots of recipes in different websites. I tried to keep this preparation very simple yet delicious and complete dish for three of us. My house was full of beautiful aroma while cooking this spaghetti dish with lots of thyme and rosemary leaves in marination and fresh broccoli. It is very healthy preparation but if you are calorie conscious then restrict yourself on cheese garnishing. Kids are going to love it and adults too.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients ::::</b></div>
<div class="separator" style="clear: both; text-align: left;">
One medium size thin spaghetti packet,</div>
<div class="separator" style="clear: both; text-align: left;">
1 boneless chicken breast, </div>
<div class="separator" style="clear: both; text-align: left;">
1/4 tsp thyme ,crushed</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 tsp rosemary crushed</div>
<div class="separator" style="clear: both; text-align: left;">
5-6 tsp of lemon juice,</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp of black pepper powder,</div>
<div class="separator" style="clear: both; text-align: left;">
one medium size of onion, finely sliced</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp garlic powder,</div>
<div class="separator" style="clear: both; text-align: left;">
one big cup pasta sauce of your choice,</div>
<div class="separator" style="clear: both; text-align: left;">
10 small pieces of fresh broccoli florets,</div>
<div class="separator" style="clear: both; text-align: left;">
one cup shredded mixed cheese,</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp olive / canola oil,</div>
<div class="separator" style="clear: both; text-align: left;">
salt to taste.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Method :::</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Cook thin spaghetti according to the packet instructions adding salt and little oil and keep aside. Cut chicken breasts into 1/2" or bite size pieces and marinate with thyme, rosemary, pepper powder, lemon juice and salt and keep it for at least 5 hrs.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Heat oil in a wok or pan , add sliced onion and marinated chicken pieces and fry for 5-7 minutes or until chicken pieces half-cooked. Add broccoli florets and fry for another 5 minutes. Add pasta sauce and mix everything nicely and sprinkle garlic powder and let it simmer for 10 minutes on medium flame.</div>
<div class="separator" style="clear: both; text-align: left;">
3. Now add shredded mixed cheese to chicken and stir slowly on slow flame. Add cooked spaghetti to the pan and carefully mix everything together on low flame. Take a fork in one hand and spatula on the other hand and then mix spaghetti upside down with chicken mixture. Now allow it to cook on slow flame for 5 minutes sprinkling extra shredded cheese on it or you can keep before serving for 300F inside conventional oven. Serve hot with any good quality wine or simple drinks.</div>
<div class="separator" style="clear: both; text-align: left;">
<b>I have made thin spaghetti into 3 pieces while cooking at step1 and that helps me while mixing with chicken and broccoli.If you need more spice then sprinkle black pepper powder while cooking chicken.</b> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com0tag:blogger.com,1999:blog-8370433114412394754.post-11793789968577719602011-11-11T12:32:00.001-06:002013-04-05T15:51:43.294-05:00Cakes n Bakes etc..<div style="color: #660000;">
<b>Cakes are the set of food which are rich in sugar, all purpose flour, egg and sometime rice in chocolate too. In this section I will share some sweet baked recipes of around the world. I always try to make this recipe with less sugar and less fat yet simple delicious. Baking though looks simple but needs proper measurement, proper timing in oven and of-course mixing too.</b></div>
<div style="color: #660000;">
<br />
<span style="font-size: x-large;"><b>Carr<span style="font-size: x-large;">ot Cupcake...ea<span style="font-size: x-large;">st<span style="font-size: x-large;">er special :::</span></span></span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KZj_jn4A0h4/UV3iP7f_nII/AAAAAAAAL64/FF1Cx5ozU1E/s1600/carrotcake.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-KZj_jn4A0h4/UV3iP7f_nII/AAAAAAAAL64/FF1Cx5ozU1E/s640/carrotcake.2.jpg" width="640" /> </a></div>
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Kids are always excited for Easter weekend<span style="font-size: small;">.<span style="font-size: small;"> <span style="font-size: small;">Egg-hunting, hot cookies<span style="font-size: small;">, cake<span style="font-size: small;">s and <span style="font-size: small;">the start of spring<span style="font-size: small;"> <span style="font-size: small;">break</span>, all give a <span style="font-size: small;">feeling <span style="font-size: small;">of celebration for kids<span style="font-size: small;">. Carrot cake never goes old-fashioned and <span style="font-size: small;">with small bite of <span style="font-size: small;">this cake with goodness of carrot, <span style="font-size: small;">spiciness</span> and nice aroma of cinnamon tells you <span style="font-size: small;">a<span style="font-size: small;">bout its popularity. <span style="font-size: small;">I followed this recipe for the wonderful website of <a href="http://www.joyofbaking.com/" target="_blank">joyofbaking</a><span style="font-size: small;"> <span style="font-size: small;">and <span style="font-size: small;">added <span style="font-size: small;">two ingredients <span style="font-size: small;">as per m<span style="font-size: small;">y choice.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ingredients:::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><span style="color: black;"></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i>for 18 cupcakes..</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 cups <span style="font-size: small;">finely gr<span style="font-size: small;">ated carrots,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 <span style="font-size: small;">eggs,</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup <span style="font-size: small;">oil, </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 1/2 cup<span style="font-size: small;">s sugar,</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><b> </b><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 cups of all purpose fl<span style="font-size: small;">our,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 tsp <span style="font-size: small;">cinnamon pow<span style="font-size: small;">der,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 tsp baking powder,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup warm milk,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">half cup <span style="font-size: small;">coar<span style="font-size: small;">sely chopped almonds<span style="font-size: small;"> and </span>hazelnuts<span style="font-size: small;">,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one <span style="font-size: small;">can store brought vanilla <span style="font-size: small;">flavored <span style="font-size: small;">icing.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Method:::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ta<span style="font-size: small;">k<span style="font-size: small;">e a big mixing bowl, add sugar,oil and eggs and beat slowly with hand or elect<span style="font-size: small;">r<span style="font-size: small;">ic mixer for one minute or until <span style="font-size: small;">the mix<span style="font-size: small;">ture becomes fl<span style="font-size: small;"><span style="font-size: small;">u</span>ffy</span> <span style="font-size: small;">without any lumps.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. <span style="font-size: small;">A<span style="font-size: small;">dd <span style="font-size: small;">all<span style="font-size: small;">-purpose flour, baking powder, cinnam<span style="font-size: small;">on powder, vanilla essence and salt to t<span style="font-size: small;">he egg mi<span style="font-size: small;">x<span style="font-size: small;">ture n<span style="font-size: small;">ow and beat <span style="font-size: small;">for 2<span style="font-size: small;"> minutes <span style="font-size: small;">slowly. Now add <span style="font-size: small;">chopped nuts and <span style="font-size: small;">grated carrots to the mixture. Mix thoroughly <span style="font-size: small;">without <span style="font-size: small;">any lumps.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Pre-heat oven for 350F and place the cupca<span style="font-size: small;">pe liners to the cupcake pan and then </span>pour <span style="font-size: small;">2</span><span style="font-size: small;">/3th part of the </span>cupcake liner<span style="font-size: small;">s. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Bake for 35-40 minutes or until the <span style="font-size: small;">toothpick inserted into cupcakes comes out clean.<span style="font-size: small;"> Let it coo<span style="font-size: small;">l for 10 min<span style="font-size: small;">utes and then <span style="font-size: small;">take out the cupcakes with liners from the pan<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. Now <span style="font-size: small;">mix the fr<span style="font-size: small;">osting <span style="font-size: small;">with a <span style="font-size: small;">knife or spoon to <span style="font-size: small;">make fluffy and then apply on the top of <span style="font-size: small;">the cupcakes and serve<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>I dint use any home-m<span style="font-size: small;">ade fro<span style="font-size: small;">sting <span style="font-size: small;">as this is my first time cupcake baking and it was little tight batter so I mixed a little more milk too. You can ad<span style="font-size: small;">just sugar with honey also<span style="font-size: small;">.</span></span></span></span></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><b><br /></b><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><b> </b><br />
<span style="font-size: x-large;"><b>Pumpkin Cheesecake :::</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7pqGLuMCMNY/TtKk3j5yMTI/AAAAAAAAJcI/nb6Jd17vvMk/s1600/pumpkin+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://4.bp.blogspot.com/-7pqGLuMCMNY/TtKk3j5yMTI/AAAAAAAAJcI/nb6Jd17vvMk/s400/pumpkin+cheesecake.JPG" width="400" /></a></div>
<span style="font-size: x-large;"><b> <span style="color: black;"><span style="font-size: small;">I had a plan to make this cheesecake on Thanksgiving weekend and as this is my first time to prepare I wanted a easy recipe and I have got this recipe from food network. Paula Dean is one of my favorite cook in recent times. I don't like store-brought ones for artificial flavor and texture. I never had pumpkin cheesecake also. But when I tried this recipe it came out extremely delicious with beautiful aroma of nutmeg and cinnamon that fills your house with festive mood. I followed the same recipe from food-network channel but didn't use cloves and very less sugar.</span></span></b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Ingredients :::</span></span></b></span><br />
<div style="color: black;">
<i>For Crust :::</i></div>
<div style="color: black;">
1 3/4 graham cracker biscuit crumbs,</div>
<div style="color: black;">
3 tbsp light brown sugar,</div>
<div style="color: black;">
1/5 tsp ground cinnamon,</div>
<div style="color: black;">
1 stick / 1" cube salted butter, melted</div>
<div style="color: black;">
<i>For fillings :::</i></div>
<div style="color: black;">
3 medium size cream cheese, </div>
<div style="color: black;">
1 small can pumpkin puree,</div>
<div style="color: black;">
3 eggs and one egg yolk,</div>
<div style="color: black;">
2 tbsp sour cream,</div>
<div style="color: black;">
4 tbsp sugar,</div>
<div style="color: black;">
1/2 tsp ground cinnamon,</div>
<div style="color: black;">
a pinch of ground nutmeg powder,</div>
<div style="color: black;">
2 tbsp all purpose flour / moida,</div>
<div style="color: black;">
1 tsp vanilla extract.</div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<b>Method :::</b></div>
<div style="color: black;">
1. Bring cream cheese at room temperature. In a deep bowl, mix graham cracker biscuit crumbs, sugar and cinnamon and add melted butter nicely.</div>
<div style="color: black;">
Take a flat spatula to press down flat into a deep bottomed baking pan. Here she used spring-form pan. Keep aside.</div>
<div style="color: black;">
2. Now take another big bowl, blend cream cheese until smooth and then add pumpkin puree,eggs,egg yolk , sour cream, sugar and dry spices one by one while blending until smooth. Add vanilla extract and all purpose flour and mix until well combined. </div>
<div style="color: black;">
3. Preheat oven to 350F .Pour slowly into the crust spreading the cake mixture evenly and place in oven for one hour. Once done, let it set for 15 minutes and then refrigerate for 4-5 hours covering with a plastic wrap. Serve chilled or at room temperature.</div>
<div style="color: black;">
<b>You can buy pie crust and use it for crust and do filling. You can add more sugar up to one and half cup but I used as less as possible and I didn't use clove powder too. Keep exact measurement for this preparation except sugar otherwise you wont get soft and creamy touch.</b></div>
<br />
<span style="font-size: x-large;"><b>Plain Apple Cake :::</b></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ibzw-fEVjAY/Tr1wy2lEbGI/AAAAAAAAJbk/B6SQTTWCJbM/s1600/plain+apple+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Ibzw-fEVjAY/Tr1wy2lEbGI/AAAAAAAAJbk/B6SQTTWCJbM/s400/plain+apple+cake.jpg" width="400" /></a></div>
<b>This is my first cake preparation and with little care with measurement and baking instructions this cake is so delicious and everybody loves to have hot fresh cake with evening tea or coffee. I have learned from my sweet Assamese friend Manashi when I was in st.Louis. She used to prepare for our potluck party as dessert and one time she made it for my birthday. You can use other fruits instead of apple too.</b><br />
<br />
<b>Ingredients :::</b><br />
two cup self raising flour,<br />
2 eggs, beaten<br />
6 tsp of oil,<br />
one and half cup of milk,<br />
half cup sugar,<br />
one juicy fresh apple, finely chopped or paste<br />
a handful of finely grated apple. <br />
<br />
<b>Method:::</b><br />
1. Take a deep bowl, add all the ingredients except grated apple pieces and mix with a blender or whisk everything until lumps disappear and froth starts coming out of the mixture. You will need minimum 10-12 minutes for this process.<br />
2. Let the mixture stand for sometime. Now sprinkle over all purpose flour / moida at the bottom of the pan and then pour slowly all the mixture in the pan. Now sprinkle grated apple all over the mixture nicely.Only half of the pan should be filled. Otherwise cake mixture will come out of the pan while baking.<br />
3. Preheat oven at 300F and place the pan inside oven for 1 hour. Take one toothpick or fork and poke the middle of the cake and if it is coming out clean that means your cake is done. Otherwise keep it for another 30mins. When done, let it cool for sometime on the plate putting the cake upside done or on a rack and then have it with coffee or tea.<br />
<b>Every oven has its own settings and temperature control so I will suggest you to keep an eye while baking your cake for the first time and don't open the oven door a lot that will not help your cake to rise properly and you can add more sugar if you want too. If you want to use normal maida or all purpose flour then add 1/4 tsp of baking powder while mixing. I sometimes add raisins in this case and that gives extra aroma and taste. You can substitute with other fruit too.</b><br />
<br />
<br />
<b><br /></b>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com1tag:blogger.com,1999:blog-8370433114412394754.post-70101588726340028652011-09-07T10:02:00.000-05:002014-04-08T19:01:03.748-05:00Fish recipes...<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: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><a href="http://2.bp.blogspot.com/-_ksAAT8G1tc/TaJCuMYvkWI/AAAAAAAAI8w/MNJBwqTi15Y/s1600/DSCF0863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Puti machher tok / ambol ::: </b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><a href="http://4.bp.blogspot.com/-hagH6THyN8g/UoTt4209jvI/AAAAAAAANUk/KnM1pQF9xG0/s1600/putimachertok1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hagH6THyN8g/UoTt4209jvI/AAAAAAAANUk/KnM1pQF9xG0/s640/putimachertok1.JPG" height="432" width="640" /></a><span style="font-size: x-large;"><b><span style="font-size: small;">This is one of the East-Bengal specialties what is very unique than other famous dishes. I had found a big packet of Puti or </span></b></span><span style="font-size: x-large;"><b><span style="font-size: small;">Swamp barb (English name) in freezer and with Purnadi's suggestion I have one more delicious recipe in my collection with very less time and effort. </span></b></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients:::</span></b></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">10 nos. small fish, cleaned </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">1tbsp turmeric powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp red chilli powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">one cup tamarind pulp,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">2 nos. dry red chilli,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of mustard seeds,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">oil to fry, preferably mustard oil.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><b><span style="font-size: small;">Method:::</span></b></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">1. Marinate fishes with half of turmeric powder and salt. Mix tamarind pulp, red chilli powder and turmeric powder in a bowl adding water and keep aside.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">2. Heat sufficient oil, fry fishes until almost crispy. Once done, keep aside.</span></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;">3. Add mustard seeds and red chillies in oil. When seeds splutter, add tamarind water to the pan and let it boil. Then add fried fishes to the pan and adjust salt. Let it simmer for 10-12 minutes and then switch off the gas. Serve hot with plain steaming hot rice. You can garnish with coriander leaves too.</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: small;"> </span></span><b><br />Kajoli macher bori jhal ::::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/-4sx9FN6ezRg/UZ4pXa2nsUI/AAAAAAAAMEY/EidLMRVFCH4/s1600/kajolimacherborijhol3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4sx9FN6ezRg/UZ4pXa2nsUI/AAAAAAAAMEY/EidLMRVFCH4/s640/kajolimacherborijhol3.JPG" height="489" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Kajoli machh is sweet water small fish easily available in India and Bangladesh. These fishes are very sweet in taste and nowadays we get it in frozen sections of Indian groceries all over the world. In rainy season, when my mom just before serving dinner used to fry these small fishes, the whole house filled with nice aroma making us more hungry to have that with piping hot plain rice and daal. The mustard paste curry with fried lentil dumplings or what we say bori in Bangla tempered with nigella seeds or kalojeere is another delicious preparation from the eastern part of Bengal or now Bangladesh. After a long time, I got the idea to prepare this dish seeing Jayeeta's recipe in one of food community of Facebook.</span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients::::</span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">10 nos. kajoli machh / any small size fish eg. Sardines,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">6-7 nos. lentil dumplings / bori, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5 nos. green chillies, slit lengthwise,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tbsp turmeric powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1.4 tbsp red chilli powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 cup yellow mustard seeds, soaked for 4-5 hrs </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/4 tsp kalojeere / kalonji / nigella seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2-4 tbsp oil for frying, preferably mustard oil</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">chopped coriander leaves for garnishing.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://1.bp.blogspot.com/-i5BaK6-QBDM/UZ58ST5rMEI/AAAAAAAAMHQ/HPJvl0dx7AA/s1600/kajolimachherjhalprep1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-i5BaK6-QBDM/UZ58ST5rMEI/AAAAAAAAMHQ/HPJvl0dx7AA/s640/kajolimachherjhalprep1.JPG" height="430" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/-ioB9SJklC0w/UZ58VQ-_T7I/AAAAAAAAMHY/eaGQjN2LFOQ/s1600/kajolimachherjhalprep2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ioB9SJklC0w/UZ58VQ-_T7I/AAAAAAAAMHY/eaGQjN2LFOQ/s640/kajolimachherjhalprep2.JPG" height="422" width="640" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>mustard paste, fried lentil dumplings,fried fish, chopped tomatoes</b></i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Method::::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. Wash and pat dry fishes and marinate with half of turmeric powder and salt. Keep aside. (See the above pics). </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Heat oil in the pan , fry the lentil dumpling / bori until it becomes light golden in color. Set aside.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3. </span></span><span style="font-size: x-large;"><span style="font-size: small;">Make a smooth paste of mustard seeds and green chillies and turmeric powder in it.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Add little more oil in the pan and fry marinated fish lightly. Be careful while frying to avoid breaking. Keep aside once done with all the fishes.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5. In the same pan, add kalojeere / nigella seeds and green chillies. When kalojeere starts spluttering, then add mustard paste with half cup of water and once it starts boiling , add fried fishes. Let it simmer for 5 minutes. Adjust salt. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">6. Add fried dumplings / bori to the curry and let it simmer for another 2-3 minutes.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">7. Once done, garnish with coriander leaves and little mustard oil and serve hot with hot plain rice.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Here I added diced egg plants / brinjals and chopped tomatoes after adding kalojeere and green chillies. When eggplants are lightly fried then I added mustard paste. This step was optional. </span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><b>You can skip mustard paste too. Then , make a watery paste of turmeric powder, red chilli powder and salt and pour to the pan when kalojeere starts spluttering.</b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Andhra Chepala Pulusu :::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://1.bp.blogspot.com/-WDgL6qHJJRs/UG7uPtSjq6I/AAAAAAAALRU/9lMp-xe5GWw/s1600/andhra+fishpulusu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WDgL6qHJJRs/UG7uPtSjq6I/AAAAAAAALRU/9lMp-xe5GWw/s640/andhra+fishpulusu.JPG" height="426" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: small;">Chepala pulusu means fish curry in Andhra style has unique taste and aroma. This is one of the traditional Andhra cuisine with tangy tamarind sauce and selective spices. This preparation tastes the best when you eat the next day or after 7-8 hrs. During any good occasions or for special guests, this is a must preparation for Andhra people. First time , I had this preparation in my in-laws house and then I prepare with little modifications with the help of a nice Telugu website Ammaichepindi.</span></span></span></b></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: small;">Ingredients:::</span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: small;"><i>for marination..</i> </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: small;">5-6 pieces of rohu / buffalo / surmai,cleaned and washed</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one and half spoons turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2tbsp chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">little oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for gravy...</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 nos. green chillies, slit lengthwise,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8-9 nos. fresh curry leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large onion, paste</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. pearl onions/shallots, sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp coriander powder, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of garam masala powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 pkt or big lemon size tamarind,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a handful of fresh coriander leaves, finely chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil for frying.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Method:::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Clean fish pieces and pat dry. Marinate with all the ingredients mentioned above. Keep aside for 30 mins.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. Soak tamarind into hot water for 1 hour and squeeze out pulp of it. Mix warm water to the pulp.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Heat oil in a deep-bottomed pan, slightly fry fish pieces on both sides and keep aside.Now add green chillies, curry leaves and sliced pearl onions / shallots. Fry for 2-3 mins and then add onion paste and </span>ginger-garlic paste and fry nice for 5 mins. Once oil starts coming out add all the dry spices adding little water and mix thoroughly and let it cook for 5-7 mins covering the pan. Add half cup warm water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Place all the fish pieces carefully in the pan and cover the lid and let it cook for 5 mins turning slowly once. Let it simmer for 5 more mins on medium flame.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Add tamarind pulp on the top of the fish pieces and mix very carefully. Let it simmer on low flame for 10-12 mins or until oil come out and raw smell of tamarind goes off. Be careful while mixing to avoid breaking of fish pieces. Once done, garnish with freshly chopped coriander leaves.Adjust salt.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>This will be tangy and spicy one so adjust your spice level with red chilli powder and green chillies.You can keep some fried curry leaves and green chillies for garnishing. You can use only shallots also. This preparation goes well with Indian fish like rohu or other tough fishes. Sea fishes except buffalo don't go well. </b></span><br />
<div align="right">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"></span></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Pomfret</b><b> baked</b><b> in yogurt sauce :::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/-5p3PnhiTYFA/T7zoUuCQ2DI/AAAAAAAALDs/fBjdCLQw6NQ/s1600/DSC_0687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5p3PnhiTYFA/T7zoUuCQ2DI/AAAAAAAALDs/fBjdCLQw6NQ/s640/DSC_0687.JPG" height="426" width="640" /></a><b><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></b><span style="font-size: small;"><b>I have come across this famous name, </b></span><span style="font-size: small;"><b>Madhur Jaffrey </b></span><span style="font-size: small;"><b>in cooking world long back but never tried her recipes. I brought pomfret fish for the first time and getting inspired from one of the preparations what I had very recently at one of the dinner parties, I tried this dish and came out really well with very less effort and time. Marinated with yogurt mixed spices and then baked at medium temperature on the top of fried onions makes this preparation really simple and delicious and healthy too. I modified a little according to my taste bud.</b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients:::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">for 3 whole fishes...</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2-3 tbsp canola or vegetable oil,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 large onion, finely sliced</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt to taste.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">for fish marination..</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">one and half cup of curd/yogurt, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp lemon juice,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp cumin and coriander powder, each</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tbsp black pepper powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 tsp garam masala , optional</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp grated ginger, fresh</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 tsp red chilli powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">few drops of oil,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">a pinch of sugar,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt to taste.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">Method:::</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Wash and clean fishes and pat dry with napkin. Make two one inch slit on both the sides so that marinated spices can go inside the fish.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. Preheat the oven at 300F. In a bowl, mix all the ingredients written for marination and let it stand for couple of minutes.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Heat oil in a pan and fry sliced onions till the onions become translucent on medium heat. Add salt.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. In a large baking dish spread fried onion slices and sprinkle black pepper powder on it.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Pour half of the yogurt mixed spices over onion slices and then place the fishes on the top of it and pour rest of the mixture on the fishes evenly and sprinkle little oil too. Cover with aluminum foil or oven-proof lid. Bake for 30-35 mins or until fish is cooked enough.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6. Once done, sprinkle little oil in a pan and transfer the liquid from baking dish to the pan and simmer on medium flame to make thick. Keep the fishes warm and pour over the top of the fishes and serve hot. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">If you wish, you can whisk butter at the last step for richness. Add salt and pepper to the sauce too. You can do the same process on the stove-top too on low-medium flame.</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Rui in creamy tomato gravy :: </b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/-z5cRv6RlK4I/ToR26AE7uQI/AAAAAAAAJJo/8Gjow3t4Ves/s1600/rohu+in+creamy++tomato+gravy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z5cRv6RlK4I/ToR26AE7uQI/AAAAAAAAJJo/8Gjow3t4Ves/s640/rohu+in+creamy++tomato+gravy.JPG" height="417" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Rui or Rohu is one of our favorite fish in Bengal or other north-east parts of India and my favorite too. Whenever I get a chance to do shopping for fish I always pick Rui and then like to prepare different dishes with this fish. Suchididi , my best adviser after my mom in Bengali cooking shared this recipe in one of popular Facebook group long time back and I followed her with slight modification and gave a nice fancy name.</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients :::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6-7 medium size fish pieces,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp ginger-garlic paste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">a pinch of whole cumin seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp of turmeric powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 tsp black pepper powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp red chilli powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/3 tsp of cumin / jeera powder,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 big juicy tomatoes , sliced</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">a pinch of garam masala powder and sugar,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tsp of yogurt / full cream (optional),</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">chopped coriander leaves for garnishing, </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt to taste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">oil to fry.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Method:::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. First wash and clean fish pieces and marinate with turmeric powder and salt for half an hour.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. Fry all the fish pieces lightly from both the sides and keep aside.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Take a medium size bowl and mix red chilli powder,cumin powder, turmeric powder and pepper powder adding yogurt or full cream and 4-5 tsp of water and keep aside. Make a smooth paste of tomato slices too.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Now in the same pan , heat oil and sprinkle sugar and whole cumin seeds and saute for sometime and then add ginger-garlic paste and then add spice mix what you kept aside. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5. Fry nicely all the ingredients unless oil separates on medium flame. If needed sprinkle some water. Once done, add tomato paste and let it cook for 7 minutes or until nice aroma comes out.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6. Now add two small cups of warm water and let it boil and then add fried fish pieces and let it simmer for at least 10 minutes. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">7. Sprinkle garam masala powder and chopped coriander leaves and serve hot with plain rice.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>If you want to make this preparation little more rich in taste then add cashew-nuts and poppy seeds paste while adding tomato paste. But I cook this dish in simple way. You can use clarified butter / ghee for cooking but I prefer mustard oil for this dish.</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Bhapa Ilish :::</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://2.bp.blogspot.com/-hCUYmFiAhOw/TmjXSA_FstI/AAAAAAAAJDU/iy4WHJfDz2k/s1600/Bhapailish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hCUYmFiAhOw/TmjXSA_FstI/AAAAAAAAJDU/iy4WHJfDz2k/s640/Bhapailish.jpg" height="480" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Bhapa Ilish aka steamed Hilsa is one of most popular dish or you can call it signature dish in Bengali community all over the world. I think every Bengali has had this dish at least once at home and we just love it. My mom used to prepare with fresh and big pieces of Hilsa in dinner time and I never touched any thing else except bhapa ilish and hot steamed rice. First time here in USA I tried to cook and it came just perfect. I brought steel tiffin box from India this time specially to cook steamed ilish. This is my mom's recipe which she learned from her mom.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Ingredients :::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5-6 nos. of medium steak size Hilsa / Ilish pieces, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">8 nos. green chillies,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one small cup of yellow mustard seeds,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp of turmeric powder, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of sugar, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3 tsp of mustard oil</span></span><b><span style="font-size: x-large;"><span style="font-size: small;">.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Method:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. First soak mustard seeds in water for 2 hrs and then make a smooth paste with salt and four green chillies. Add turmeric powder,little oil and sugar to the paste.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Wash fish fillets or pieces nicely and then take fish pieces in a big bowl and pour mustard paste onto the fish pieces and toss slowly so that all the fish pieces nicely get coated with all the ingredients.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3. Now take a steel bowl or aluminum bowl or tray and apply one tsp of mustard oil at the bottom of the bowl or tray and then place all the fish pieces in a single or double layer and pour extra mustard paste and slitted green chillies on the top of the fish pieces. And lastly, drizzle rest of mustard oil all over the fish pieces.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Cover the bowl with a lid or if you are using aluminum tray, cover with foil tightly and then take a deep heavy bottom pan or pressure cooker and fill water up to 3/4th part of the vessel and place the covered bowl of fish pieces inside the big vessel carefully and then cover the big pan / close the pressure cooker and let it cook for 15-20 minutes on slow flame. Once done, let it stand for another 10-12 minutes.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">5. Now open the lid / foil and then serve hot with plain steamed rice. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">I used steel tiffin box and large pan where I kept the box putting some weight on the lid and then cooked it. You can use conventional or microwave oven also. In that case, you take medium size aluminum foil tray or oven safe bowl and then do the same process. If you are cooking in conventional oven then do it at 350F for 10-15 minutes. If you don't like the pungent smell of mustard seeds, then add grated coconut or poppy seeds</span></span></b><b><span style="font-size: x-large;"><span style="font-size: small;"> or both while grinding mustard seeds. Mustard oil is must here to have the flavor and taste. Do not use any other oil. </span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Masor tenga.. Assam cuisine::</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://2.bp.blogspot.com/-iJvsPX2VLak/TmeEZJMBwII/AAAAAAAAJC4/WGDAeZMgqBY/s1600/thekera+diya+masor+tenga.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iJvsPX2VLak/TmeEZJMBwII/AAAAAAAAJC4/WGDAeZMgqBY/s640/thekera+diya+masor+tenga.JPG" height="425" width="640" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Mas or fish has very important role in our meals in Assam, my native land. People are very simple living and their food is also very simple with very less spices. We use tomatoes a lot in our food and another ingredient called thekera or mangosteen as souring agent for curries and other dishes. Mangosteen , a tropical fruit , is grown in the Southeast Asian countries. This fruit is used as raw or can be sun-dried and preserved. It is green in the beginning and get purple when ripe and become almost reddish black when dried. While coming here in USA, I generally brings dried ones with me to use for daal or fish curry for souring agent. </span></span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/-Pt-4C-qGNhw/TmeG7Pjc0AI/AAAAAAAAJDI/IsQA7tGq2JQ/s1600/Downloads123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Pt-4C-qGNhw/TmeG7Pjc0AI/AAAAAAAAJDI/IsQA7tGq2JQ/s400/Downloads123.jpg" height="225" width="400" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Ingredients :::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4 -5 nos. big fish pieces,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2 nos. green chilli, slitted,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one small piece of thekera,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one big tomato, cut into four pieces, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of Panch Phoron,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of red chilli powder, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/3 tsp of turmeric powder, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">oil for frying, preferably mustard oil,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt to taste, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Method:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. First, soak thekera in warm water. A piece of thekera is enough for serving one bowl of curry. So use how much you want.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Marinate fish pieces with turmeric and salt and fry them lightly in little oil and keep them aside.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3. Boil tomatoes with little salt until soft and then peel off the skin and clean seeds and mash boiled tomatoes a little with hand or spatula. Keep aside.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4. Heat oil in a kadai / wok, add panch foron and green chillies and saute for half a minute. Then add mashed tomatoes, turmeric powder and red chilli powder.Let it boil and then add the cup of water with THEKERA. Add half cup of water if needed. Let it boil for 5 minutes and then fried fish pieces and simmer for at least 10 minutes on slow flame till thekera juice gets cooked and a tangy flavor comes out.</span></span> out. Once done , serve hot with plain steamed rice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Generally this dish is prepared only with thekera soaked in water. But as I have limited quantity , I use with tomatoes. You can replace thekera with kokum or tamarind pulp, both easily available in Indian grocery store and use big fishes like rohu, buffalo, carp etc for better taste. </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Tel Koi :::</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/-L22EQhNDecg/TaJErPGWddI/AAAAAAAAI80/q_X5zQF7flk/s1600/sarsepostotelkoi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L22EQhNDecg/TaJErPGWddI/AAAAAAAAI80/q_X5zQF7flk/s400/sarsepostotelkoi.JPG" height="266" width="400" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><a href="http://filaman.ifm-geomar.de/Country/CountrySpeciesSummary.php?Country=India&Genus=Anabas&Species=cobojius">Koi</a> or Gangetic Koi or Climbing Gouramie is one of my favorite fish since my childhood. This fish can stay long time without water as they have lungs and have lots of medicinal value and no fat.In eastern part of India,people prefer to eat this live fish because of its taste. I was very scared of these fishes as they always used jump out of the shopping bag. But last week when I found these fishes, where were frozen and clean in market here in USA, could not stop myself to bring home. I tried one of Bengali's favorite recipe, Tel Koi following suchididi's recipe and it turned out an awesome one.Hope you all will like it too.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients::: </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 whole koi fish,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 big tbsp of yellow split mustard seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 big tbsp of poppy seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp of panch phoron, a mixture of five spices,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-6 nos. green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp of red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp of curd / yogurt,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch sugar,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp of oil, preferably mustard oil,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh coriander leaves for garnishing.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash and clean fish and nicely marinate with turmeric powder and salt and a few drops of oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Make a smooth paste of poppy seeds,mustard seeds, 4 green chillies,salt and yogurt / curd and keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat oil in a skillet / kadai, fry all the fishes and keep aside. Be careful not to break the fishes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. In the same kadai, add panch phoron, 2 slitted green chillies, a pinch of turmeric powder and sugar. On low flame, fry for a half minute. Now add the poppy seed and mustard seed paste and add half a cup warm water. Fry nicely stirring continuously for a minute. Let it fry for 5 mins covering the skillet. Adjust salt and gravy too.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now place slowly all the fried fishes in the skillet / kadai and cover the skillet again for 5-7 mins on low flame. When done, add 1 tsp of mustard oil on the top of the fishes and let it boil for 1-2 mins. Garnish with chopped coriander leaves and serve hot with plain hot rice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You will get all the spices including panch phoron in Indian grocery store and you can black mustard seeds too but that gives a bitter taste while making paste in mixie / blender.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>You can check the link for panch phoron </b>..<span style="color: black;"><a href="http://en.wikipedia.org/wiki/Panch_phoron">http://en.wikipedia.org/wiki/Panch_phoron</a><a href="http://en.wikipedia.org/wiki/Panch_phoron"> </a> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: x-large;">Sarse Ilish</span>..<span style="font-size: large;">Hilsa fish in mustard gravy</span> ::: </span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://2.bp.blogspot.com/_mpi--jkjIro/TJFI73w7kzI/AAAAAAAAIjY/2QDyVfhcQcc/s1600/S1054645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/TJFI73w7kzI/AAAAAAAAIjY/2QDyVfhcQcc/s400/S1054645.JPG" height="336" width="400" /> </a></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">In every Bengali's kitchen shelf, you will find a nice big container of mustard seeds and without that as if our kitchen shelf looks very empty. At home, a nice aroma used to come out when our maid servant used to prepare the paste on grinding stone which locally called <i>SHIL-NORA. </i>Here in USA, I really miss that. But every now and then I bring <a href="http://en.wikipedia.org/wiki/Ilish">Ilish / Hilsa</a><i> , </i>Bengali's most favorite fish from Bangladesh grocery and prepare this most popular and essential dish in Bengali Cuisine.</span></span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><br />
</span></span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Ingredients ::</span></span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 big Ilish / Hilsa,( you can use Shad fish)</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">5-6 nos. green chilllies,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">4 tbsp mustard seeds, soaked in water,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/2 tsp black <a href="http://en.wikipedia.org/wiki/Nigella_sativa">cumin seeds / kalonji</a> ,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 tsp of turmeric powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">salt to taste,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">oil to fry, preferably mustard oil.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Method:::</span></span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1. Clean and wash the fish and cut into medium size pieces and pat dry.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2. Marinate fish pieces with turmeric powder and salt and keep aside for 10-5 mins.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">3. Make a smooth paste of mustard seeds with green chillies and little turmeric powder.Mix with little water and keep aside.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">4. Heat oil in a frying pan or skillet, fry the fish pieces until both the sides becomes light golden. Take out from oil and keep aside.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">5. In the same skillet or kadai, add little more oil and when smoke starts coming out, turn the flame or heat to medium and then add kalonji seeds / black cumin seeds. </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">6. When black cumin seeds start spluttering, add mustard paste and stir continously for a minute. Add 1/4 cup of water if needed. After 4-5 minutes, when the mustard paste mixture starts bubbling ,then add 3-4 no. slitted green chillies and then fried fish pieces. Let it cook on slow flame until oil comes out on top or for 5-7 minutes and adjust the salt and gravy here.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">7. Once done, serve with steaming hot plain rice.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><b>There is one trick to make mustard paste if you are doing in mixer/grinder. Use a pinch of raw rice or half tbsp of curd while grinding mustard and green chillies. Make it in one time only means do not stop while grinding.Otherwise, the paste will become bitter in taste. My mom used to keep a thin gravy for this preparation and I do the same. In USA, Shad fish can be used instead of Hilsa fish too. </b></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><br />
</span></span></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Chepa Vepudu..a simple fish roast :::</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> </span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/S9BfZMDlnRI/AAAAAAAAIck/_jLZZIiKpro/s1600/S1054008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/S9BfZMDlnRI/AAAAAAAAIck/_jLZZIiKpro/s400/S1054008.JPG" height="287" width="400" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 29px;"><b><br />
</b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">I didn't have much time to prepare dinner last night and with daal and plain rice I was thinking what to prepare and then I saw this recipe and tried with Cod fillets. This preparation is very simple yet tasty and you can use as starters or with plain rice and daal too. You can use any boneless fish for this recipe. I followed this recipe from sailusfood , a beautiful blog specially for Andhra recipes.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Ingredients ::</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">4 -5 medium size Cod fillets,cleaned </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/2 tbsp coriander powder,red chilli powder,turmeric powder each,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">one lemon,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">salt to taste,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 tbsp oil,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">a few fresh curry leaves,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/4 tbsp mustard seeds.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Method :::</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"> 1. Take a medium size bowl, mix all the ingredients except lemon juice nicely with oil and then rub this mixture nicely on each fish pieces to make a nice coat of spices and keep covered for minimum 20 to 25mins.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2. Now heat a flat pan or kadai, sprinkle a very little oil and add mustard seeds and curry leaves and saute for some seconds and then place all the fish pieces carefully in the pan and let it fry on medium flame for 4-5 mins. Then flip over the fish pieces gently and sprinkle lemon juice on all the fish pieces and let it fry for another 5-6 mins.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">3. Once done, place all the fish pieces on the serving plates and sprinkle little lemon juice and serve hot.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;">You can mix lemon juice and cumin powder while marinating the fish pieces and if you need more spicy and flavoured then sprinkle garam masala too. Here though I used Cod fillets but those are very soft and breakable ones.You can use any other fish like salmon and pomfret.</span></span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"> </span></span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Rui Machher Dumpokt :::</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://2.bp.blogspot.com/_mpi--jkjIro/Ss-1Gl7inQI/AAAAAAAAIQ8/9PPmek4-B54/s1600-h/ruimacher+dumpokto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/Ss-1Gl7inQI/AAAAAAAAIQ8/9PPmek4-B54/s320/ruimacher+dumpokto.jpg" height="312" width="468" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> <b><span style="font-size: small;"> </span></b></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><b>Before festival starts ,I just wanted to get rid of extra fish pieces from fridge and thought of preparing something new for our potluck party and then I noticed this recipe and surfed internet for the same recipe and then taking three recipe from here and there I tried this recipe and it was absolutely hit at home and of course at party too.</b></span></span></span>Rui or rohu fish,a sweet water fish, is very common in Eastern parts of India and I really don't know how come this Dumpokto name came from.But this preparation supposed to be baked one after marinating with all ingredients for couple of hours.But I used the recipes on my way.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients:::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 medium size fish pieces(preferably rohu,katla,carp,buffalo or cat fishes)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup yogurt or curd,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium onion,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 nos.green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1" ginger piece,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 big cashew nuts,soaked in water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup fresh coriander leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp garam masala,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 dry red chilli,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt and sugar as per taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 tsp oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method :::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. First clean and wash fish pieces and pat dry.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Marinate fish pieces with turmeric powder and salt and little oil.Keep aside for some time. Fry slightly and keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat half spoon oil and saute sliced onion for one min. Now make a smooth paste of onion,ginger,green chillies,coriander leaves and cashew nuts and at last mix yogurt with the paste and half cup of water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now heat rest of oil in a skillet / kadai, sprinkle sugar for caramelizing and then add dry red chilli and bay leaf and saute for some seconds.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Add the paste and mix with oil on low flame and add little more water and let it cook covered for 10 mins on low flame.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. When oil starts separating, add salt and then slowly place the fish pieces and let it cook covered for minimum 10-12 mins on low flame.When done, sprinkle gorom masala and mix carefully with the curry and then garnish with coriander leaves .Serve hot with hot plain rice or any fried rice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>The whole process you can do marinating the fish pieces with the paste for one hour minimum and then heat oil in pan and then cook on slow flame adding the marinated fish pieces. But the method I used ,was real hit as there is no chance of raw smell of fish.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Doi Machh...fish in curd gravy:::</span></span></span><span style="font-size: 180%;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/SorO6Sueo-I/AAAAAAAAHdg/t0WSV15h-K4/s1600-h/doimachh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SorO6Sueo-I/AAAAAAAAHdg/t0WSV15h-K4/s320/doimachh.JPG" height="284" width="380" /></a></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Machh or Fish is always favorite and common in all Bengalis meals.</span></span></b><b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">This dish is very common and popular mostly in West Bengal and Bangladesh. Fish prepared in light spicy curd gravy is commonly made when special guests are coming or any festival time.Here I have followed the recipe of one of my sweet and poet friend,Shraddha.</span></span></b></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><br />
<b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> Ingredients ::</span></span></b></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">6-7 big pieces fish(Rohu /Carp/Buffalo),cleaned and washed.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1/4 tsp whole cumin seeds,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> 2-3 nos. cloves,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">2 nos.cinnamon,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">2 nos. green cardamon ,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">4-5 nos. whole black pepper,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1 no. bay leaf,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">a handful of raisins,(optional)</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1 big onion paste,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">2-3 nos.green chillies,slit lengthwise, </span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1tsp ginger paste, </span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1 tsp garlic paste,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1 cup curd/yogurt,beaten nicely.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1 tsp cumin powder,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1/3 tsp turmeric powder,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">salt as per your taste,</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> 8-9 tsp of mustard oil or vegetable oil.</span></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><br />
</span></span><br />
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> Method::</span></span></b></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">1.</span></span></span><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Marinate fish pieces with turmeric powder and salt. Keep aside for minimum 10-12mins.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">2.Heat oil in a skillet/kadai. Fry the fish pieces nicely. Try not to over fry.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">3.Now,in the same skillet,add 1tsp oil and make it smoking heat and then keep the flame low.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">4.Add bay leaf,cumin seeds,cloves,cardamon,cinnamon and black pepper to oil and saute for two minutes until nice aroma comes out.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">5.Now add onion paste and saute thoroughly.Add ginger-garlic paste and fry for one minute or until onion turns light brownish.Add green chillies.Now saute nicely.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">6.Now take a bowl,mix cumin powder and turmeric powder with little water to make paste and pour it in skillet.Stir occasionally and saute for 6-7mins or until oil separates from the spices.If you want keep the flame low to avoid burning the spices.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">7.Add the raisins and after a minute,add beaten curd mixed with little water.Mix properly and add salt as per taste.Let it boil once.Then place the fried fish pieces in the skillet slow and nicely.Bring the flame low and let it cook for 5-7mins.</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">8.Now garnish with green chillies and then serve hot with plain rice.<br />
<br />
</span></span></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> </span></span><b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0"> </span></span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;"><b><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Here I have used red chilli powder and more green chillies as we eat more spicy foods specially my dear husband.You can adjust the spice level using more green chillies and red chilli powder and without adding raisins.To make little more sweets,you can sprinkle little sugar while heating oil.and another thing,you can add little all purpose flour/moyda while beating the curd to get more gravy which I don't like to do.and don't use curd directly as it will end up with lumps in gravy.</span></span></b><br />
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Rui</span> <span id="SPELLING_ERROR_1">Machher</span> Tel <span id="SPELLING_ERROR_2">Jhal</span>:::<br />
<br />
</span></span><span style="color: black;"><a href="http://3.bp.blogspot.com/_mpi--jkjIro/SgBU6Ajk70I/AAAAAAAAGUE/TxqdRawd_9g/s1600-h/ruimachertel+jhal.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/SgBU6Ajk70I/AAAAAAAAGUE/TxqdRawd_9g/s320/ruimachertel+jhal.JPG" id="BLOGGER_PHOTO_ID_5332355314365034306" style="cursor: pointer; display: block; height: 272px; margin: 0px auto 10px; text-align: center; width: 363px;" /></a></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Very simple dish yet delicious with hot steaming plain rice.You can use cat fish steaks and salmon and other big fish steaks too.Nothing much I have to say about it..just cook and enjoy the taste.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><br />
Ingredients:::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 pieces <span id="SPELLING_ERROR_3">rohu</span> fish ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp of red <span id="SPELLING_ERROR_4">chilli</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 green chillies slit lengthwise,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as your taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry and marination.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method:::<br />
</span>1.Wash and clean fish pieces and pat dry. Then marinate with 1 tsp turmeric powder,salt and half a tsp of oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Shallow fry all the fish pieces on both the sides.<span id="SPELLING_ERROR_5">Don't</span> over fry .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now take a bowl,mix red <span id="SPELLING_ERROR_6">chili</span> powder,coriander powder and turmeric powder.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Heat oil in skillet / <span id="SPELLING_ERROR_7">kadai</span> until smoke comes out. Now bring the flame on medium and pour the spice mixture in oil. Cover the lid and let it cook <span id="SPELLING_ERROR_8">until</span> oil separates from the spice mixture.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Once done, gently place the fish pieces in skillet and cook it covered on slow flame. Add salt and green chillies when fish pieces are almost cooked. If you need more gravy ,add half a cup of warm water . When done,garnish with fresh coriander leaves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">The fish curry is very spicy and mustard oil is better for actual aroma and taste.But you can use any other oil too. According to your taste, reduce red <span id="SPELLING_ERROR_9">chili</span> powder and green chillies. You can prepare this dish with vegetables of your choice too.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_10">Rui</span></span> <span id="SPELLING_ERROR_1"><span id="SPELLING_ERROR_11">Machher</span></span> Korma ::::<br />
<br />
</span><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/SfscNg5UeaI/AAAAAAAAGRs/yq7ipSr_Qoc/s1600-h/kaberi-3.jpg"><img alt="" border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SfscNg5UeaI/AAAAAAAAGRs/yq7ipSr_Qoc/s320/kaberi-3.jpg" id="BLOGGER_PHOTO_ID_5330885602417342882" style="cursor: pointer; display: block; height: 290px; margin: 0px auto 10px; text-align: center; width: 393px;" /></a></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_2"><span id="SPELLING_ERROR_12">Rohu</span></span> ,a sweet water fish,is very common and popular in North-Eastern parts of India. Korma or <span id="SPELLING_ERROR_3"><span id="SPELLING_ERROR_13">Kurma</span></span> means thick and spicy curry specially made of coconut,poppy seeds and cashew nuts along with other ingredients. This Fish <span id="SPELLING_ERROR_4"><span id="SPELLING_ERROR_14">kurma</span></span> is generally prepared in special occasions at home or weddings. I have learned this dish from one of my adorable and respected elder sister ,<span id="SPELLING_ERROR_5"><span id="SPELLING_ERROR_15">Suchismita</span></span> <span id="SPELLING_ERROR_6"><span id="SPELLING_ERROR_16">didi</span></span>. You will just love the taste of this curry with hot steaming rice or sometimes with fried rice or <span id="SPELLING_ERROR_7"><span id="SPELLING_ERROR_17">pulao</span></span>.<br />
<br />
Ingredients:::<br />
</span>8-9 medium size <span id="SPELLING_ERROR_8"><span id="SPELLING_ERROR_18">rohu</span></span> fish pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium size <span id="SPELLING_ERROR_9"><span id="SPELLING_ERROR_19">oni</span></span>0n,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 big juicy tomato,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 inch ginger,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 garlic flakes,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 small cinnamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cardamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp red chili powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp cumin powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp <span id="SPELLING_ERROR_10"><span id="SPELLING_ERROR_20">garam</span></span> <span id="SPELLING_ERROR_11"><span id="SPELLING_ERROR_21">masala</span></span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup fresh scrapped coconut,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp poppy seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 no. cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp raisins,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of sugar,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp milk,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp yogurt / curd,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp chickpeas flour / <span id="SPELLING_ERROR_12"><span id="SPELLING_ERROR_22">besan</span></span>,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp cream,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp ghee,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-9 tsp oil, and</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">coriander leaves for garnishing.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/SfscNkYE1mI/AAAAAAAAGRk/PQ7gQGb3Wkw/s1600-h/kaberi-2.jpg"><img alt="" border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SfscNkYE1mI/AAAAAAAAGRk/PQ7gQGb3Wkw/s320/kaberi-2.jpg" id="BLOGGER_PHOTO_ID_5330885603351647842" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 412px;" /></a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash fish pieces and pat dry. Now in a bowl,take 2 tsp turmeric powder,2 tsp salt and 1 tsp oil and mix together nicely and take the fish pieces and rub this mixture thoroughly and keep it aside for 5 <span id="SPELLING_ERROR_13"><span id="SPELLING_ERROR_23">mins</span></span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Make a smooth paste of onion and ginger and garlic separately.Keep aside. Make a smooth paste of tomatoes and keep aside also.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Make a smooth paste of poppy seeds,coconut and cashew nuts along with 1 tsp of milk.Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now heat 4-6tsp of oil in a skillet or <span id="SPELLING_ERROR_14"><span id="SPELLING_ERROR_24">kadai</span></span>. When smoke comes out from oil, place fish pieces in oil and bring the flame to medium level. Let the fish pieces fry for 2-3 <span id="SPELLING_ERROR_15"><span id="SPELLING_ERROR_25">mins</span></span> and then flip over and let it fry for another 2 <span id="SPELLING_ERROR_16"><span id="SPELLING_ERROR_26">mins</span></span>. Don't keep more than that fish pieces will become crispy from outside and not good for curry.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now take out the fish pieces in a plate and fry washed raisins in the same oil and keep aside.Avoid not to burn the raisins.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Add little more oil in the same skillet,heat it properly and then sprinkle a pinch of sugar and let it melt in oil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. Add cardamon,cinnamon,cloves and bay leaf and saute for half a minute.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. Now add onion paste and stir fry for 2-3 minutes. Add ginger-garlic paste and saute for another 2-3 minutes.If needed sprinkle some water and then again fry until nice aroma and oil separates.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. In between,take a small bowl and mix 1 tsp turmeric powder,coriander powder,cumin powder and red chili powder with 3-4 tsp of water.Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10. Once oil separates from the mixture in skillet,pour the spice mix in oil and add 1/4 cup of water and mix everything nicely and cover the lid and let it cook for 7 minutes on less than medium flame.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">11. Now add the tomato paste and mix properly and let it cook covered for another 5 minute.If needed sprinkle very little water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">12. Now add the poppy seed,coconut and cashew nuts paste in the skillet. Fry until oil separates from the spices.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">13. Once done, beat curd and chick peas flour / <span id="SPELLING_ERROR_17"><span id="SPELLING_ERROR_27">besan</span></span> nicely until lumps disappear and then pour the mixture in skillet.Adjust salt now. Cover the skillet and Let it boil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">14. Once it starts boiling,very slowly place all the fish pieces in the gravy and add water if you need more gravy and let it cook on very low flame for 6-7 minutes.Sprinkle fried raisins on the gravy and then cover again for 3-4 minutes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">15. Now beat the cream very nicely and then pour over the gravy. Your fish <span id="SPELLING_ERROR_18"><span id="SPELLING_ERROR_28">kurma</span></span> is ready.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">16. While serving pour one tsp of melted ghee on the <span id="SPELLING_ERROR_19"><span id="SPELLING_ERROR_29">kurma</span></span> and garnish with fresh coriander leaves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">For decoration, my <span id="SPELLING_ERROR_20"><span id="SPELLING_ERROR_30">didi</span></span> says that you can fry onion and cashew nuts separately and then sprinkle over the <span id="SPELLING_ERROR_21"><span id="SPELLING_ERROR_31">kurma</span></span> too.You can use any other fish steaks like buffalo,carp,cat fish or shad fishes too. Wash the raisins in water properly before using.I generally make a paste of onion and ginger-garlic together to save some time. But you can make a paste separately. While grinding poppy seeds,first grind dry with coconut and cashew nuts and then at last add milk and then make a smooth paste.Before frying fish pieces take out excess water from marination and then shallow fry very less time.<br />
I generally try to use very less oil and little more spicy according to my family's taste buds.That's why while grinding onion i add 3 to 4 green chillies too. So if you need little less spicy you can adjust with red chillies and green chillies.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_22"><span id="SPELLING_ERROR_32">Tangra</span></span> <span id="SPELLING_ERROR_23"><span id="SPELLING_ERROR_33">Machher</span></span> <span id="SPELLING_ERROR_24"><span id="SPELLING_ERROR_34">Holud</span></span> <span id="SPELLING_ERROR_25"><span id="SPELLING_ERROR_35">Jhal</span></span> <span id="SPELLING_ERROR_26"><span id="SPELLING_ERROR_36">Alu</span></span> Begun <span id="SPELLING_ERROR_27"><span id="SPELLING_ERROR_37">Bori</span></span> <span id="SPELLING_ERROR_28"><span id="SPELLING_ERROR_38">Diye</span></span> :::</span></span><br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://4.bp.blogspot.com/_mpi--jkjIro/Sfz9qdwQsJI/AAAAAAAAGSk/920h8vEXym0/s1600-h/ranna+r+chobi-1.jpg"><img alt="" border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/Sfz9qdwQsJI/AAAAAAAAGSk/920h8vEXym0/s320/ranna+r+chobi-1.jpg" id="BLOGGER_PHOTO_ID_5331414964883206290" style="cursor: pointer; display: block; height: 287px; margin: 0px auto 10px; text-align: center; width: 384px;" /></a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_29"><span id="SPELLING_ERROR_39">Tangra</span></span> ,again another sweet water small fish,is popular and mostly prepared in West Bengal, <span id="SPELLING_ERROR_30"><span id="SPELLING_ERROR_40">Orissa</span></span> and Assam. I thought a lot what header I should keep for the recipe in English but did not find any appropriate name instead of keeping its original name and explaining you all. This fish is prepared in various ways but here I m sharing with you a recipe what is commonly prepared in our house and very delicious and simple too. I followed one of my Sweet friend <span id="SPELLING_ERROR_31"><span id="SPELLING_ERROR_41">Debolina's</span></span> recipe here.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients:::<br />
</span>5-6 <span id="SPELLING_ERROR_32"><span id="SPELLING_ERROR_42">Tangra</span></span> fishes,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 medium size potatoes,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 long slender egg plants,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 <span id="SPELLING_ERROR_43">daal</span> <span id="SPELLING_ERROR_44">bori</span> / black gram lentil dumplings,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 green chillies slit lengthwise,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red <span id="SPELLING_ERROR_33"><span id="SPELLING_ERROR_45">chilli</span></span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp <span id="SPELLING_ERROR_34"><span id="SPELLING_ERROR_46">kala</span></span> <span id="SPELLING_ERROR_35"><span id="SPELLING_ERROR_47">jeera</span></span> / <span id="SPELLING_ERROR_36"><span id="SPELLING_ERROR_48">kalongi</span></span> / onion seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 1/2 tsp salt,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 tsp mustard oil,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh coriander leaves for garnishing.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method:::<br />
</span>1. Wash and clean fishes properly.Now marinate fishes with 2 tsp turmeric powder,2 tsp salt and 1/2 tsp oil.Keep aside for 10 minutes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Peel off the potatoes and dice in medium sizes.and cut the eggplants into the same size.<span style="font-weight: bold;"><br />
</span>3. Take a small bowl, add turmeric powder,salt and red <span id="SPELLING_ERROR_37"><span id="SPELLING_ERROR_49">chilli</span></span> powder and mix with water until lumps disappear.Let it rest for some time.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now heat 4-5 tsp of oil in a wok or <span id="SPELLING_ERROR_38"><span id="SPELLING_ERROR_50">kadai</span></span> until smoke comes out. Shallow fry all the fishes on the both sides until slightly brown.Don't over fry the fishes and while frying keep the flame to medium level.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Take out the fishes and in the same wok,fry egg plants,potatoes and lentil dumplings and keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Now add rest of oil in the same wok and heat oil and add <span id="SPELLING_ERROR_39"><span id="SPELLING_ERROR_51">kala</span></span> <span id="SPELLING_ERROR_40"><span id="SPELLING_ERROR_52">jeera</span></span> and saute for half minute.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. Pour the turmeric and red chili mixture in oil and stir constantly for 2 <span id="SPELLING_ERROR_41"><span id="SPELLING_ERROR_53">mins</span></span>. Let it cook on medium flame until oil separates.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. Add diced potatoes and mix with the spices nicely and fry for 2-3 <span id="SPELLING_ERROR_42"><span id="SPELLING_ERROR_54">mins</span></span>. Sprinkle some water to avoid burning.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Now add half of cup water in wok and cover with lid and let it cook until potatoes half-boiled. Add eggplant pieces and lentil dumplings and cook until potatoes and eggplants boiled.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10. Gently add fishes and green chillies and cook for 6-7 <span id="SPELLING_ERROR_43"><span id="SPELLING_ERROR_55">mins</span></span> on slow flame.Adjust salt .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">11. Once done,serve hot garnished with fresh coriander leaves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Lentil dumplings are made with split black gram pulses and you can get it in Bangladeshi store in allover USA and very soon I will share the recipe. But you can skip these too.Long slender eggplants are good for this curry and you will find the same in all Chinese store and Indian store. Again I will suggest you to use less red <span id="SPELLING_ERROR_44">chili</span> power and green chillies if you <span id="SPELLING_ERROR_45">don't</span> like more spicy.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><b>Rui Macher Kalia (Recipe I ) :::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/-pRRBKtKnx9I/T0EXpk_o9HI/AAAAAAAAJwQ/19zZF886wWg/s1600/catfishkalia2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pRRBKtKnx9I/T0EXpk_o9HI/AAAAAAAAJwQ/19zZF886wWg/s400/catfishkalia2.JPG" height="208" width="400" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>This dish ,a signature of Bengali food,is very rich in color n taste..specially made in parties, weddings and Sunday menu.As I m very poor in cooking Bengali food but still i tried,thanks to one of the great orkut community and it comes out very well.You can use other fishes like salmon,carp,buffalo,cord etc.This dish goes well with hot steaming plain rice,fried rice or pulao.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span id="SPELLING_ERROR_51"><span id="SPELLING_ERROR_61">Rohu</span></span> fish 8 <span id="SPELLING_ERROR_52"><span id="SPELLING_ERROR_62">pcs</span></span>.medium size pieces.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium onion,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium tomato chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 pieces garlic,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1' inch ginger,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp red <span id="SPELLING_ERROR_53"><span id="SPELLING_ERROR_63">chilli</span></span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup curd/yogurt,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1-2 no bay leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1-2 nos. cinnamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-3nos.cloves,cardamon and peppercorn each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 <span id="SPELLING_ERROR_54"><span id="SPELLING_ERROR_64">garam</span></span> <span id="SPELLING_ERROR_55"><span id="SPELLING_ERROR_65">masala</span></span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5tsp oil ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as per taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">sugar a pinch,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method:</span><span style="font-style: italic;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">1.</span>First wash the fish pieces properly and marinate them with turmeric powder and salt.Keep aside for 10-15<span id="SPELLING_ERROR_56"><span id="SPELLING_ERROR_66">mins</span></span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">2.</span>Paste onions and ginger-garlic separately and keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">3.</span>Now take a deep frying pan, heat oil and fry fish pieces nicely.Try not to over fry.Now keep them aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">4.</span>Heat oil in the same Pan and add sugar,bay leaves,cloves,cinnamon,cardamon and peppercorn and stir for one min.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">5.</span>Now add onion paste and fry nicely for 1-2 <span id="SPELLING_ERROR_57"><span id="SPELLING_ERROR_67">mins</span></span> and add little bit of salt so the onion cooks nicely.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">6.</span>Now add ginger-garlic paste and stir.After a while add chopped tomato and fry until onion turns brown in color and now take a bowl and mix curd,red <span id="SPELLING_ERROR_58"><span id="SPELLING_ERROR_68">chilli</span></span> powder and salt and pour in the pan.Stir well and let it cook until oil separates.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">7.</span>And now add 2 cup of water and let it boil for 5-7<span id="SPELLING_ERROR_59"><span id="SPELLING_ERROR_69">mins</span></span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">8.</span>Now add fried fish pieces and cook in very low flame for 5 <span id="SPELLING_ERROR_60"><span id="SPELLING_ERROR_70">mins</span></span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">9.</span>When done,garnish with coriander n slit green chillies leaves and Serve hot.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><b>Rui Machher Kalia (Recipe II ) ::::<br />
<br />
</b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/_mpi--jkjIro/S4Mfs4amy9I/AAAAAAAAIZQ/1-Jms2YyJeI/s1600-h/macher+kalia.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/S4Mfs4amy9I/AAAAAAAAIZQ/1-Jms2YyJeI/s320/macher+kalia.JPG" id="BLOGGER_PHOTO_ID_5441227630712376274" style="cursor: pointer; display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 399px;" /></a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">On his birthday,my son asked me to prepare some dishes when I asked what he wanted for dinner. The whole day I was busy to prepare different dishes and didn't have time to make fish curry so I made it in a shortcut way.But the taste came really good and my little sweetheart really appreciated this dish</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 medium size Rohu / Katla / Buffalo / Carp / Cat fish pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 tsp of turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos. cardamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 nos. cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. cinnamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of sugar,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 nos. raisins,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium size onion,sliced,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 small size tomato,sliced,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half inch ginger,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos. garlic,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-4 nos. green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red chilli powder,coriander powder,cumin powder each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp garam masala powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp beaten curd / yogurt,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash and pat dry fish pieces and marinate with salt and turmeric powder.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat oil in a pan, add 2 tsp of oil and fry the fish pieces slightly from both the sides.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Make a smooth paste of onion,green chillies,tomato,ginger and garlic with little water.Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Take a bowl and mix all the spices with curd nicely and let it settle down.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Heat oil in the same pan, sprinkle sugar to caramelize and then add whole spices and saute for some time.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Now add the paste and then mix nicely with oil and then cover the lid and let it cook for 10 mins on low flame. Stir and sprinkle little water to avoid burning at the bottom of the pan.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. As soon as oil separates,stir nicely to fry the spices for another 3-4 mins until nice aroma comes out. Sprinkle water if needed.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. Now add fish pieces and coat with spices carefully and then add one cup of warm water. Let it boil for 5 mins on low flame so the spices go inside the fish pieces nicely.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Once done, serve hot with plain rice or pulao.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">This is the short cut process of Macher Kalia but this comes very good if you carefully fry the spices. You can add potatoes also and then garnish with coriander leaves or add coriander leaves while coating fish pieces and then water. Adjust spice level and gravy too.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span id="SPELLING_ERROR_61"><span id="SPELLING_ERROR_71">Pabda</span></span> <span id="SPELLING_ERROR_62"><span id="SPELLING_ERROR_72">Machher</span></span> <span id="SPELLING_ERROR_63"><span id="SPELLING_ERROR_73">Jhal</span></span>...<span id="SPELLING_ERROR_64"><span id="SPELLING_ERROR_74">Pabda</span></span> Fish in spicy gravy :::</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="http://3.bp.blogspot.com/_mpi--jkjIro/ScQNqhk-VzI/AAAAAAAAFSo/JvA7jAhaeAs/s1600-h/pabdamacherjhal.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/ScQNqhk-VzI/AAAAAAAAFSo/JvA7jAhaeAs/s320/pabdamacherjhal.JPG" id="BLOGGER_PHOTO_ID_5315388484423145266" style="cursor: pointer; display: block; height: 263px; margin: 0px auto 10px; text-align: center; width: 350px;" /></a></span></span><br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span id="SPELLING_ERROR_65"><span id="SPELLING_ERROR_75">Pabda</span></span>,a sweet water small fish,is very popular in my place.There in India,it is little difficult to</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">cut and clean these fishes.But in Bangladeshi Store of USA,once i got this fish washed and cleaned.Though frozen,still i said wow no need to clean! Here's for the first time i prepared a common dish which very often made in Bengal.You can make different types of dishes with this fish.Here's i follow my orkut friend <span id="SPELLING_ERROR_66">Piyalee's</span> recipe.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8 pieces of <span id="SPELLING_ERROR_67">Pabda</span> fish,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup chopped onions,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup tomato finely chopped,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 lengthwise cut or chopped green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp <span id="SPELLING_ERROR_68">kalo</span> <span id="SPELLING_ERROR_69">jeere</span>/<span id="SPELLING_ERROR_70">kalonji</span>/onion seeds,(Indian store brought)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp red <span id="SPELLING_ERROR_71">chilli</span> powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a little garlic paste,(optional)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup mustard oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">10-12 coriander leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt as per taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">1</span>.Wash the fishes very well and then marinate with salt and turmeric powder.keep aside for minimum 15<span id="SPELLING_ERROR_72">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">2.</span>Now take a pan and heat oil and fry marinated fishes.Try not to over fry as fish will become tough.Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">3.</span>Now heat oil in the same pan,add <span id="SPELLING_ERROR_73">kalonji</span> /<span id="SPELLING_ERROR_74"> kalo</span> <span id="SPELLING_ERROR_75">jeere</span> ,garlic paste and green chillies and fry nicely for 2-3<span id="SPELLING_ERROR_76">mins</span>.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">4.</span>Add chopped onions and tomatoes and stir continuously.if necessary, sprinkle little water while frying.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">5.</span>Add Salt and turmeric powder and red <span id="SPELLING_ERROR_77">chilli</span> powder.Fry nicely until oil separates. Stir evenly to avoid</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">burning.Sprinkle water if needed.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">6.</span>Now add the fish pieces and half cup of water and mix nicely.Let it boil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">7.</span>When done,garnish with coriander leaves and serve hot with plain steaming hot rice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>If you want this dish little dry ,then don't add water and after adding fish ,mix nicely.here's the link for <span id="SPELLING_ERROR_78">kalonji</span> if anybody needs to know.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;"><span id="SPELLING_ERROR_79">kalonji</span>/onion seeds,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://en.wikipedia.org/wiki/Nigella_sativa">http://en.wikipedia.org/wiki/Nigella_sativa</a></span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com9tag:blogger.com,1999:blog-8370433114412394754.post-56625377128915295912011-09-02T22:46:00.000-05:002014-01-21T21:48:13.684-06:00Paneer / Cottage cheese recipes..<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Navratan korma :::</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GjGILWF3Dw0/Ut2XT1eNvQI/AAAAAAAANgo/7_6vLxQgQPE/s1600/navratankorma.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GjGILWF3Dw0/Ut2XT1eNvQI/AAAAAAAANgo/7_6vLxQgQPE/s1600/navratankorma.1.jpg" height="427" width="640" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Navratan korma or nine-jewels curry is very popular Moghlai dish where it gets the name because of using nine different types of vegetables,fruits and nuts. You can choose your own favorite vegetables, fried nuts and add paneer too. I tried to use the true Moghlai fashion preparing cashew nut paste and cream for gravy. But you can always use healthier version too but once in a year for a special occasion we can have little more calories. </b></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Ingredients :::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>for 10 people..</i><b> </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">12 pieces medium size paneer / cottage cheese,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one big of mixed cubed vegetables , </span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one small pineapple pieces,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tbsp raisins,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one cup cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one big cup onion slices,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tsp turmeric powder, white pepper powder, coriander powder each,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">a pinch of garam masala, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">half cup heavy cream,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">4-5 tbsp whole milk,</span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp sugar, </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 tbsp oil. </span></span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">for seasoning..</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">4-5 nos. broken green cardamons,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3-4 nos. cloves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 inch cinnamon,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">one bay leaf.</span><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">for garnishing..</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">fried cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">fresh or whipped cream. </span><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Method :::</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1. Heat oil in a pan, add turmeric powder and salt and fry all the paneer pieces in small batch until all the sides become light brownish. Keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2. Boil onion slices and cashew nuts in two cups of water with little salt till onion becomes very soft. Once done, strain onions and cashew nuts and keep the water aside. When it gets cold, make a smooth paste out it adding the same water.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3. In another saucepan, boil all the vegetables with little salt till all the vegetables become soft.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">4. Heat oil in a wok or deep-bottomed pan. Add cardamons,cloves, cinnamon and bay leaf and add saute a little and then add cashew nut-onion paste adding little boiled water what you used for boiling onions and cashew nuts or little warm water. Cover the pan and let it cook on medium flame for 5 mins.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">5. When oil starts oozing out , add ginger-garlic paste and fry for half a minute. Then add all the dry spices and if needed add some more boiled water from step 2. Let it cook 5 minutes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">6. Add the boiled vegetables and stir carefully to coat the vegetables. Add salt and sugar and let it cook until oil oozes out or 5-6 minutes. Now add fried paneer pieces, pineapple chunks and raisins. Let it simmer while stirring occasionally. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">7. Now add garam masala , cream and milk to the curry and stir carefully and let it simmer for some more time. Once done, garnish with fried cashews and little cream. Serve hot with paratha or naans.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>I use beans, carrots , peas, potatoes and different bell peppers / capsicum. These vegetables and nuts are all optional and you can omit pineapples too. If you don't want to use cream then use milk little more. I wanted little spicy so added green chilies too.</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b><br /></b></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Matar paneer :::</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><a href="http://2.bp.blogspot.com/-rl7U_1IV1L8/UrOrQpi7mCI/AAAAAAAANcY/wzCc9qBZsZ8/s1600/matarpaneer.1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rl7U_1IV1L8/UrOrQpi7mCI/AAAAAAAANcY/wzCc9qBZsZ8/s1600/matarpaneer.1.jpg" height="428" width="640" /></a></b></span></div>
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span style="font-size: x-large;"><span style="font-size: small;">Another
very famous delicious vegetarian preparation from North-Indian cuisine
which needs no introduction for any Indian and all over the world.
Cottage cheese or Paneer and fresh peas or matar cooked in tomato gravy
with creamy blend of spices goes very well with roti, paratha or naan. </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span style="font-size: x-large;"><span style="font-size: small;">Ingredients :::</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">10 medium sizes of paneer / cottage cheese cubes,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">one small cup fresh or frozen peas,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">one medium onion, finely chopped</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">one medium tomato, finely chopped or pureed</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 ginger-garlic paste,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp coriander powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of whole cumin seeds,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp garam masala powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/3 tsp crushed kasuri methi / dry fenugreek leaves,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt to taste,</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">oil for frying. </span></span><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Method ::: </span></span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1.
Heat oil in a pan, sprinkle little turmeric powder and salt and then
fry paneer cubes until both the sides become light brown in color. Take
out from pan and keep aside. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2.
Add 1tbsp oil to the same pan, add cumin seeds and let it crackle. Then
add ginger-garlic paste and saute for half a minute. Then add chopped
onion and sprinkle little salt and saute till onion becomes translucent.
Now add chopped tomato or puree and green peas to the pan and mix
everything nicely while frying on medium flame. Fry for 2 minutes.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3.
Add rest of turmeric powder, red chilli powder and coriander powder and
add 1/4 cup of warm water and mix thoroughly and let it simmer for 7-8
minutes on low-medium flame.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Now add fried paneer cubes and sprinkle garam masala and mix carefully and simmer for 2-3 minutes. Then rub kasuri methi / dry fenugreek leaves in between your palms and then add to the gravy. Mix carefully and then serve hot with chapati , naan and paratha.</span></span><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: x-large;">Paneer Jhalfrezi ::::</span></b><a href="http://3.bp.blogspot.com/-sorhlRHb25c/Ukr_OFKQTqI/AAAAAAAANPM/xJKhQorndyI/s1600/paneerjhalfrezi.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sorhlRHb25c/Ukr_OFKQTqI/AAAAAAAANPM/xJKhQorndyI/s640/paneerjhalfrezi.2.JPG" height="432" width="640" /></a></div>
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Jhalfrezi
preparations had become famous from British empire and people says, it
is a combination of Bengal cuisine and British culture. An Indian curry
preparation with lots of vegetables sauteed in oil and selected spices.
This recipe is combination of three different recipes what I used
according to my time and availability of ingredients.</span></b><br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients::::</span></b><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for 4-5 servings...</i> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 pieces of paneer , cut into 2" rectangular shap<b>es</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one medium size onion, thick slices</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one cup of different color capsicum / bell pepper, thick slices</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">one tomato, thin slices</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp ginger-garlic paste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp red chilli powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of whole cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp turmeric powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp tomato puree or tomato sauce,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp coriander powder,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of garam masala powder, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tbsp lemon juice or vinegar,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp kasuri methi or dry fenugreek leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tbsp sour cream, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste, </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of sugar,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry.</span><br />
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Method:::</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Heat oil in a pan. Fry paneer pieces slightly sprinkling turmeric powder. Once done, keep in a paper towel.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. In the same oil, add cumin seeds. When splutters, add sliced onions and saute for 2-3 min. Then add ginger-garlic paste and fry for a little.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now sprinkle turmeric powder,coriander powder and red chilli powder. Saute for 2 min and then add salt. Add sour cream to the pan.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Add tomato puree and fry for a minute. Then add sliced bell pepper and onions and saute for 2-3 min on low-medium flame. If necessary , cover the pan for 2-3 min. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Add fried paneer pieces to the pan and toss well sprinkling kasuri methi / dry fenugreek leaves. Add little water if needed.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. At last, sprinkle garam masala and lemon juice /vinegar and toss again on high flame. Once done, serve hot with chapatis, naan or paratha.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>I don't like to use tomato sauce but if you like the taste add before adding paneer pieces and you can use thick slices of beans, carrot and peas too.</b></span><br />
<br />
<span style="font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span style="font-size: x-large;">Shahi Paneer ::: </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SDzLlAUJDBc/Tp86cQr0wbI/AAAAAAAAJJ4/fZPIngYl1V4/s1600/shahi+paneer+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SDzLlAUJDBc/Tp86cQr0wbI/AAAAAAAAJJ4/fZPIngYl1V4/s400/shahi+paneer+%25282%2529.JPG" height="404" width="640" /></a></div>
<span style="font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;"> <span style="font-family: Georgia,"Times New Roman",serif;">Shahi Paneer is a combination of right proportion of cream, tomatoes and spices. It is very common and popular north-Indian cuisine and because of its richness and color it gets the name shahi means royal. You will find lot of recipes in internet website. But I prepared it in my way and took very less time and came really good in taste. </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">Ingredients :::</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">10 medium pieces of paneer / cottage cheese.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">one small size onion, sliced,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">one small ripe tomato, slice,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1 tsp ginger sliced,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">3 nos. cardamon, slightly crushed,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1/2" cinnamon,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">2-3 nos. cloves,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">4-5 nos. green chillies,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1/2 tsp dry mango / amchoor powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1 tsp red chilli powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1/2 tsp coriander powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1/4 tsp garam masala powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1/3 tsp turmeric powder,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">a pinch of whole cumin seeds, </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">5 tsp whole milk, </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1 tbsp kasuri methi / dry fenugreek leaves, </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">salt to taste,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">a pinch of sugar,</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">oil to fry.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">Method:::</span></span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">1. Heat oil in heavy bottomed pan, fry paneer pieces until all the pieces become light brown in color. Keep aside.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">2. Now add whole spices,sliced onion,tomatoes,ginger pieces and green chillies and saute for 3-4 minutes. Then add turmeric powder, red chilli powder, coriander powder and salt and mix thoroughly and fry on medium heat for 4-6 minutes or until moisture goes off. Switch off the heat and let it cool and then make a smooth paste of the mixture adding half cup of water.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">3. Again heat little oil in the same pan and then add cumin seeds and when it starts spluttering , add the paste and add milk and amchoor powder and fried paneer pieces. Cover the lid. Let it simmer for 10 minutes.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">4. When done, take dry fenugreek leaves or kasuri methi on your palm and rub it to make powder and sprinkle all over the curry. Adjust salt here and serve with any Indian breads like roti, paratha or naan.</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">This is my version of shahi paneer and I try to use less fat contents in day to day preparation and if you want, you can use ghee or clarified butter instead of oil and full cream instead of milk. </span></span></span></span></b></span><br />
<span style="font-size: 180%; font-weight: bold;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;"> </span></span></span></span><br />
<span style="font-size: x-large; font-weight: bold;"><span style="color: #660000;">Paneer Capsicum fry ::: </span></span><br />
<br />
<span style="font-size: 180%; font-weight: bold;"><span style="color: #660000;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CDywlO0hHws/TmFyrXZwp1I/AAAAAAAAJCw/gBQOAy3DDOg/s1600/paneer+capsicum+frynew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CDywlO0hHws/TmFyrXZwp1I/AAAAAAAAJCw/gBQOAy3DDOg/s640/paneer+capsicum+frynew.jpg" height="480" width="640" /></a></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span style="font-size: small;"><span style="color: black;">This is very simple stir fry and dry preparation when you have less time to cook or want to add another dish for your lunch or dinner party for vegetarian friends. This preparation goes very well with paratha or chapathi or you can use as stuffing for your normal sandwich too. </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%; font-weight: bold;"><span style="font-size: small;"><span style="color: black;">Ingredients ::</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">one small packet or 10 cubes of paneer,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">one big size of green capsicum / bell pepper,diced</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">one medium size onion, diced,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">1/2 tsp garlic paste or garlic powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">a pinch of cumin seeds / jeera, </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">4-5 nos. slitted green chillies,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">1/2 tsp coriander powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">1/4 tsp red chilli powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">1/2 tsp tandoori masala powder,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">salt to taste and oil to fry.</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">Method :::</span></span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">1. Heat oil in a frying pan, add cumin seeds,slitted green chillies, garlic paste and saute for some time. Then, add diced capsicum and onion together and sprinkle all the red chilli powder,cumin powder, salt.</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">2. Mix everything nicely and fry until capsicum pieces are almost done on medium flame. Do not use water.</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;">3. Now add paneer cubes and sprinkle tandoori masala powder and fry for 2-3 mins or until paneer cubes become light brown in color and get coated with all the spices. Mix carefully to avoid breaking paneer cubes. When done, take off from heat and serve hot with any breads like paratha, naan or simply jeera rice.</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 180%;"><span style="font-size: small;"><span style="color: black;"><b>You can sprinkle garam masala powder instead of tandoori masala powder. And, adjust red chilli powder according to your taste bud.</b></span></span></span></span><br />
<br />
<span style="font-size: 180%; font-weight: bold;">Methi Malai Paneer ::::</span><br />
<br />
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/S4CrhBbbplI/AAAAAAAAIY4/3I7SXWirBeo/s1600-h/methi+malai+paneer.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/S4CrhBbbplI/AAAAAAAAIY4/3I7SXWirBeo/s640/methi+malai+paneer.JPG" height="420" id="BLOGGER_PHOTO_ID_5440536933671085650" style="display: block; height: 294px; margin: 0px auto 10px; text-align: center; width: 448px;" width="640" /></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%; font-weight: bold;">Last month I wanted to make a good menu for our vegetarian friends who are coming for dinner at home and that also some dishes without onion and garlic. I saw this recipe somewhere but only the name what I remembered and while surfing internet I got three recipes from different websites and I tried to improvise the recipe and it came very good.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Ingredients :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 medium pieces of paneer or cottage cheese,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup of kasoori methi or dry fenugreek leaves,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 tsp of <a href="http://en.wikipedia.org/wiki/Malai">malai</a> or heavy whipped cream,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">12-15 whole cashew nuts,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp cumin seeds,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp of powdered white pepper ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. green chillies,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">half cup of milk,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">oil for frying ,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of sugar and turmeric powder.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">Method :::</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Soak cashew nuts in a half cup of warm water for 15 mins. Make a smooth paste of cashew nuts and green chillies.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat oil in a deep bottomed pan, slightly fry the paneer pieces and keep aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now in the same oil, add cumin seeds and when it starts splutter, add dry fenugreek leaves crushed by hand and saute for a little and then add cashew nut paste and let it cook covered for 6-7 mins on medium flame.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Then sprinkle salt,sugar,turmeric powder and pepper powder and mix nicely and again cover the pan for 2 mins.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now in a bowl,mix milk and cream or malai with warm water and add to the pan and mix thoroughly and let it cook covered on slow flame for 10mins.When oil starts coming out, add paneer pieces and let it boil once and take off from flame. You can sprinkle little dry fenugreek leaves while serving.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: bold;">If you can add paneer pieces just before serving and give it one boil or warm in a microwave. You can also adjust the spice level with or without using green chillies. Dry fenugreek leaves are the best option for this dish. And at last, you can heat oil in a separate pan and add cumin seeds and then while serving just do tempering with the same.</span></span>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-15467970679891838852011-08-02T21:54:00.004-05:002013-08-26T20:05:35.766-05:00Paratha,Luchi,Stuffed bread etc....<b>Our Indian bread has a wide varieties like Paratha, luchi, kachoris etc and some of them are complete meal on its own too and some of them are served with vegetables and salad and curd. Indian breads are flat breads,made of whole wheat, puri or luchi,made of maida . Here I have shared with you different types of Indian bread which is essential part of our everyday meal.</b><br />
<br />
<span style="color: #660000; font-size: x-large;"><b>Gobi / Cauliflower Paratha :::</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DlnFRO1dNHU/UhvX8zikb7I/AAAAAAAANHQ/PWoXho6q6tc/s1600/DSC_2384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-DlnFRO1dNHU/UhvX8zikb7I/AAAAAAAANHQ/PWoXho6q6tc/s640/DSC_2384.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="color: black;">
<span style="font-size: small;"><b>Stuffed parathas with vegetables or meat are very good and complete breakfast or sometimes lunch or dinner for everyone in the family with a bowl of raita, salad and sometime only pickle goes well too. Cauliflower paratha is one of the best one from Punjab cuisine and nothing I have to describe about it to my readers as everyone specially kids just love it. I have followed Chef Harpal Singh's recipe here with a little modifications.</b></span></div>
<div style="color: black;">
<span style="font-size: small;"><b>Ingredients:::</b></span></div>
<div style="color: black;">
<i><span style="font-size: small;">for 6 parathas..</span></i></div>
<div style="color: black;">
<span style="font-size: small;">2 cups of wheat flour or ata,</span></div>
<div style="color: black;">
<span style="font-size: small;">a pinch of salt,</span></div>
<div style="color: black;">
<span style="font-size: small;">1 tbsp of oil,</span></div>
<div style="color: black;">
<span style="font-size: small;">warm water for kneading.</span></div>
<div style="color: black;">
<i><span style="font-size: small;">for fillings..</span></i></div>
<div style="color: black;">
<span style="font-size: small;">half cup cauliflower florets, grated</span><br />
<span style="font-size: small;">very little finely chopped onions,</span><br />
<span style="font-size: small;">1/2 tsp ginger paste, </span><br />
<span style="font-size: small;">a pinch of ajwain or carom seeds,</span><br />
<span style="font-size: small;">1/4 tsp of red chilli powder n turmeric powder,</span><br />
<span style="font-size: small;">1/3 tbsp of amchoor or dry mango powder,</span><br />
<span style="font-size: small;">1/3 tbsp of whole coriander seeds / coriander powder,</span><br />
<span style="font-size: small;">6-10 nos. mint leaves, chopped,</span><br />
<span style="font-size: small;">1/4 cup freshly chopped coriander leaves,</span><br />
<span style="font-size: small;">salt to taste.</span><br />
<span style="font-size: small;">1 tbsp oil.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nauUXZNdDb4/UhvbZ8s6HPI/AAAAAAAANHc/Z12kYZR7TS4/s1600/DSC_2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-nauUXZNdDb4/UhvbZ8s6HPI/AAAAAAAANHc/Z12kYZR7TS4/s640/DSC_2370.JPG" width="446" /></a></div>
<br />
<br />
<b><span style="font-size: small;">Method:::</span></b><br />
<span style="font-size: small;">1. Heat oil in a pan and add ajwin, ginger paste and chopped onions. Saute for a little sprinkling salt.</span><br />
<span style="font-size: small;">2. Add grated cauliflower florets and sprinkle coriander powder,turmeric powder and red chilli powder. Fry nicely until cooked or when all the spices are mixed nicely and then add finely chopped mint or pudina and coriander leaves.</span><br />
<span style="font-size: small;">3. Take off from heat and let it cool down.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WEC5OBgu9kM/UhvqBvtnv0I/AAAAAAAANH8/mLnOn2hskNU/s1600/gobiparatha.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WEC5OBgu9kM/UhvqBvtnv0I/AAAAAAAANH8/mLnOn2hskNU/s640/gobiparatha.2.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="http://2.bp.blogspot.com/-iqDmUevOwQ4/Uhv65Q6uBsI/AAAAAAAANIM/mngeSfbbIvU/s1600/gobiparatha.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-iqDmUevOwQ4/Uhv65Q6uBsI/AAAAAAAANIM/mngeSfbbIvU/s640/gobiparatha.3.jpg" width="640" /></a></span></div>
<br />
<span style="font-size: small;">4. Make smooth dough from wheat flour,salt,oil and warm water. Keep it covered for 20-30 mins with a wet paper napkin or cloth.</span><br />
<span style="font-size: small;">5. Make 6 medium size balls from dough and flatten one ball of 3" diameter using wheat flour. Add one big spoonful of cauliflower stuffing in the center of the flattened ball. Close the flattened ball bringing all the sides together and seal tightly. Repeat with rest of the balls.</span><br />
<span style="font-size: small;">6. Dust some wheat flour and roll out carefully to make a circle of 5-6" diameter.</span><br />
<span style="font-size: small;">7. Cook on a hot tawa or griddle on medium flame until both sides are golden brown in color. Sprinkle a few drops of oil and cook nicely. Repeat with the rest of the dough balls. Place 1/2 tsp butter or ghee on the top of the paratha and serve hot with salad,pickle or simply with raita.</span><br />
<span style="font-size: small;"><b>I used coriander powder instead of whole coriander seeds and onion, coriander and mint leaves are also optional.If you want to have restaurant flavor and texture, use 2 tbsp of all purpose flour or moida while kneading the dough. </b></span></div>
<div style="color: black;">
</div>
<br />
<span style="color: #660000; font-size: x-large;"><b>Koraishutir Kochuri / Kachori :::</b></span><br />
<a href="http://1.bp.blogspot.com/-32o8Mqo_Bnw/TjhW6liVAmI/AAAAAAAAJA0/bWiikx7h1Z8/s1600/DSCF1757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-32o8Mqo_Bnw/TjhW6liVAmI/AAAAAAAAJA0/bWiikx7h1Z8/s640/DSCF1757.JPG" t="" true="" width="640" /></a><br />
<b>Koraishuti means green peas and this is very famous preparation of Bengali cuisine and other parts of North India. In winter specially my aunt used to prepare with special vegetable curry. I had half a bag of frozen peas at home and I wanted to get rid of those peas before buying fresh ones. There are lots of different recipes all over the web but I have shared with you the original one what I learnt from my aunt long time ago.</b><br />
<br />
<b>Ingredients:::</b><br />
<b><i>For stuffing's ::</i></b><br />
2 cups of fresh or frozen green peas,<br />
1/4" ginger cube,cleaned<br />
4 nos. green chillies,<br />
1/3 tsp fennel seeds / saunf / mouri,<br />
a pinch of sugar,<br />
salt,<br />
a few drops of oil to fry.<br />
<i><b>For dough :::</b></i><br />
two and half of maida,<br />
a pinch of salt,<br />
2 tbsp of oil, preferably vegetable oil,<br />
water to make dough,<br />
sufficient oil to fry.<br />
<br />
<b>Method :::</b><br />
1. Soak green peas, if frozen for one hour. Make a paste of green peas,salt, fennel seeds,green chillies and a pinch of sugar. <br />
2. Heat little oil in a frying pan, add the paste and fry for a while unless water evaporates and cooked properly and the paste starts separating from the corner of the pan. Make it cool and keep aside.<br />
3. Now make a smooth dough using all the ingredients under the heading dough. Keep aside for 30 mins covered.<br />
4. Knead the dough again for sometime and make 6 balls out of the dough. Take one ball and flatten a little and fill with peas mixture and bring the edges together to close the flatten circle and slowly make a ball again pressing the stuffing's inside. Now roll out to make a thick puris (as shown in the picture). Repeat the same to make other puris.<br />
5. Heat sufficient oil in a deep frying pan or kadai and then deep fry the puri on medium flame unless both side become brown in color. Remove and keep on paper napkin. <br />
This is a very easy preparation and you only have to be careful with the flame while frying the puris.<br />
<b>After heating the oil , keep the flame always on medium while frying the puris. You can make the puris little sweet adjusting green chillies and also add hing or asafoetida while frying peas stuffing's. This Kochuri goes very well with Ghugni or spicy Dum Alu but you can prepare any other gravy dishes.</b>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com1tag:blogger.com,1999:blog-8370433114412394754.post-85593457445240372832011-07-08T22:35:00.006-05:002013-10-09T07:53:51.891-05:00Chutneys or condiments etc..<b>Chutneys and podis / powders or widely known as condiments are very important part of our any meal whether it is main course or snacks. Chutneys in India are meant for spicy and sweet taste. It generally consists of fruits and vegetables along with lentils, spices and other ingredients to enhance the taste. Here I have shared some of the chutneys which I make at home and you can use with other ingredients for your crackers,dips and sandwiches and with Indian meals too.</b><br />
<h2 style="color: #660000;">
<span style="font-size: x-large;"><b>Amsotto chutney:::</b></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xbdUro1z-p0/T2yRMYYVs1I/AAAAAAAAKSg/AV18mnsjbG8/s1600/022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://2.bp.blogspot.com/-xbdUro1z-p0/T2yRMYYVs1I/AAAAAAAAKSg/AV18mnsjbG8/s640/022.jpg" width="640" /></a></div>
<div style="color: #660000;">
<b><span style="color: black;">Amsotto means mango paper or papad reminds me lot of childhood memories and used to drool when I go to India for vacation. In summer , when the market were full of yellow ripe mangoes, my aunt used to make mango puree and then put layers on big steel plate and then keep under the sun for drying. When dried, she used to make rolls from the dried layers of mango and store it for long time and in winter and other seasons we used to enjoy chutneys with that amsotto for the rest of the year. Though In India it is easily available in the market but here I have bought for the first time and prepared the amsotto chutney what my aunt taught us.</span></b><br />
<span style="color: black;"><b>Ingredients:::</b> </span></div>
2-3 nos. mango papad or paper,<br />
one small tomato, finely chopped<br />
1 bay leaf,<br />
a pinch of mustard seeds,<br />
very little ginger paste,<br />
a pinch of salt,<br />
3 small jaggery balls,<br />
a handful of raisins, <br />
1/3 tsp oil.<br />
<b>Method:::</b><br />
1. Heat oil in a deep-bottomed pan or kadai. Add mustard seeds and bay leaf and when mustard seeds start spluttering, add ginger paste and saute a little.<br />
2. Add chopped tomatoes and sprinkle a pinch of salt and then let it cook until soft and mushy. Add mango papad/paper into the pan and cover the pan and let it cook for 8-10 mins.<br />
3. Stir nicely until mango papad / amsotto are completely cooked and melting. Add little water if needed to avoid dryness. Add jaggery and raisins and let it simmer until jaggery balls are melted.<br />
4. Stir occasionally to mix everything together until thick gravy comes out. Serve hot or chilled.<br />
<b>You can use sweet potatoes too. Adjust sugar level using sugar or jaggery. Do not add sugar or jaggery before amsotto and tomatoes are completely cooked.<span style="color: #660000; font-size: x-large;"> </span></b><br />
<br />
<b><span style="color: #660000; font-size: x-large;">Coconut & Peanut Chutney ::</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3HiN3AlVP4U/TmjQCEdFjsI/AAAAAAAAJDQ/2CrnZ4dmkhk/s1600/coconutpeanutchutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-3HiN3AlVP4U/TmjQCEdFjsI/AAAAAAAAJDQ/2CrnZ4dmkhk/s640/coconutpeanutchutney.JPG" width="640" /></a></div>
<br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">This Chutney, also called pachhadi in Andra Pradesh is commonly prepared at every home as side dish for Idly or dosa. This is very simple yet spicy and yummy side preparation. </span></span></b><br />
<br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">Ingredients :::</span></span></b><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">one cup of freshly or frozen grated coconut,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">1/2 cup of peanuts,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">5 nos. green chillies,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">salt to taste,</span></span><br />
<i><b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">For seasoning::</span></span></b></i><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">2 whole red chillies,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">1/4 tsp of mustard seeds,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">8-9 nos. fresh curry leaves,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">oil to fry.</span></span><br />
<br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">Method:::</span></span></b><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">1. Make a smooth paste of grated coconut, peanuts and green chillies adding salt in a mixer or blender.</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">2. Now heat oil in a small frying pan and add mustard seeds, curry leaves and whole red chillies and saute until mustard seeds starts spluttering. Switch off flame and then make it cool and then add to the coconut and peanut paste adding little water. Make give a two or three pulse to the paste or blend it for some seconds. Your chutney is ready. Serve it with dry red chilli and curry leaves seasoning with dosa or idli.</span></span><br />
<br />
<b><span style="color: #660000; font-size: x-large;">Tomato n Peanut Chutney :::</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dGHholYJT6M/TjmoaSP-JTI/AAAAAAAAJA4/P6xjPXCPFYI/s1600/tomato+n+peanut+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" src="http://1.bp.blogspot.com/-dGHholYJT6M/TjmoaSP-JTI/AAAAAAAAJA4/P6xjPXCPFYI/s640/tomato+n+peanut+chutney.jpg" t="" true="" width="640" /></a></div>
<br />
<b><span style="color: black;">This is one of the delicious chutney my family love to have with Idly , Dosa or Uttappam. I have learned from my mother in law and modified a little bit while going through one of best websites of Sailus food.</span></b><br />
<br />
<b><span style="color: black;">Ingredients:::</span></b><br />
<span style="color: black;">3 big juicy and fresh tomatoes,sliced</span><br />
<span style="color: black;">5 nos. green chillies,</span><br />
<span style="color: black;">1/2 tsp ginger-garlic paste,</span><br />
<span style="color: black;">one small ball size tamarind,soaked in warm water,</span><br />
<span style="color: black;">one handful of peanuts,</span><br />
a pinch of mustard seeds,<br />
<span style="color: black;">6-7 nos. fresh curry leaves,</span><br />
<span style="color: black;">2 nos. dry whole red chillies,</span><br />
<span style="color: black;">1/4 tsp turmeric powder,</span><br />
<span style="color: black;">a pinch red chilli powder,</span><br />
<span style="color: black;">salt and oil to fry.</span><br />
<b><span style="color: black;">Method :::</span></b><br />
<span style="color: black;">1. Heat few drops of oil in a frying pan and add sliced tomatoes,red chilli powder,turmeric powder and salt.Saute for a minute and then add ginger-garlic paste and and again saute nicely until tomatoes are cooked. </span><br />
<span style="color: black;">2. Now take out tamarind pulp from tamarind you already soaked in warm water. You can use store-brought tamarind pulp also. </span><br />
3. Add tamarind pulp to the frying pan and mix nicely with cooked tomatoes and then cook for 3-4 minutes. Then let it cool down and make a smooth paste of tomatoes.<br />
4. In the meanwhile, heat little oil in a small pan, add mustard seeds,curry leaves,whole red chillies and peanuts and fry for a minute. Add half of the seasoning to tomato paste and again paste it together.<br />
5. Adjust salt and then serve it with the rest of the seasoning on the top of chutney as garnishing.<br />
<b>I prepare this chutney spicy so if you want to reduce the spice level then do not add red chilli powder and put one green chilli. You can add the whole seasoning with tomatoes while making the paste or you can use everything as garnishing too. </b><br />
<span style="color: black;"><b> </b></span><br />
<b><span style="color: #660000; font-size: x-large;">Coconut N split dalia chutney :::</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m3DoXSTl2Ks/TheNbl_tMqI/AAAAAAAAI_w/_AXovxZMdIM/s1600/split+dalia+n+coconut+chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" m="" src="http://1.bp.blogspot.com/-m3DoXSTl2Ks/TheNbl_tMqI/AAAAAAAAI_w/_AXovxZMdIM/s640/split+dalia+n+coconut+chutney.JPG" true="" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>This is very popular South Indian condiment or chutney used as side dish for dosa,idli ,pongal and other meals too. Some people says idli chutney or dosa chutney and in my in-laws house it is called putinal pappu chutney.Very simple preparation yet yummy spicy taste. I prepare in two different ways and I have followed my in laws recipe and that I am sharing with you.</b></div>
<br />
<b>Ingredients ::</b><br />
one small cup of roasted chana daal / split dalia, soaked for one hour,<br />
one small cup of freshly or frozen scrapped coconut,<br />
5-7 nos. green chillies,<br />
a pinch of mustard seeds,<br />
8-9 fresh curry leaves,<br />
one or two whole red chillies,<br />
salt as per your taste,<br />
little oil for seasoning.<br />
<br />
<b>Method:::</b><br />
1. Make a paste of soaked daal, coconut ,green chillies and salt in mixer jar or blender.<br />
2. Heat oil in a small pan, make seasoning of red whole chillies,mustard seeds and curry leaves.<br />
3. Add the seasoning to the paste and turn the mixer or blender again for 2 mins. Adjust salt.<br />
<b>Sometimes I add a handful of peanut while seasoning and that enhances the taste. and you can make the seasoning and just pour it over the chutney but I like it smooth. You can adjust the proportions of lentils and coconut according to your taste too.</b><br />
<br />
<br />
<br />Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com4tag:blogger.com,1999:blog-8370433114412394754.post-28097007188871738052011-05-09T21:09:00.006-05:002014-02-15T18:16:23.948-06:00Indo-Chinese recipes...<span style="font-size: x-large; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"> </span></span></span></span><br />
<div style="color: black;">
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: arial; font-size: small;"></span></div>
<span style="color: #660000; font-size: x-large; font-weight: bold;">Capsicum rice noodles :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w65PhG3lqSY/T3W4Z6Le5lI/AAAAAAAAKZM/Qqt-2SJCzeQ/s1600/Capsicum+rice+noodles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-w65PhG3lqSY/T3W4Z6Le5lI/AAAAAAAAKZM/Qqt-2SJCzeQ/s400/Capsicum+rice+noodles.jpg" height="360" width="640" /></a></div>
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black; font-size: small;">Whenever I marinate chicken for grilling with Indian spices and after taking out chicken pieces I keep left-out marination for either noodles or fried rice. My son wanted some noodles with grilled chicken and here is another delicious and easy preparation of Indo-Chinese cuisine.</span></span><br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black; font-size: small;">Ingredients :::</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">one small packet of rice noodles,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">one medium size capsicum / bell pepper, sliced</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">one small size onion, sliced</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">4 tsp marinated spices from grilled chicken,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">1/2 tsp soy sauce, </span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">salt to taste,</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">oil to fry.</span></span><br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">Method:::</span></span></b><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">1. Boil water adding little salt and oil in a big vessel.Once boiling,take off from heat and add broken rice noodles and cover the pan for 10 mins and then drain excess water. Keep aside.</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">2. Heat oil in the pan, add sliced onions and capsicum and fry on medium flame for 2-3 mins.</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">3. Add marinated spices and soy sauce to the vegetables and mix nicely and fry for 4-5 mins or until raw smell goes off.</span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">4. Add steamed noodles and stir continuously to mix everything on medium-high and serve hot.</span></span><br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black; font-size: small;">The spices I have used for marination are, coriander powder, black pepper powder,red chilli powder,lemon juice,a pinch of turmeric powder and ginger-garlic paste with 1 tbsp of oil. You can use other noodles too even maggie noodles. Cook noodles of your choice according to the instructions.</span></span></b><span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black; font-size: small;"><br /></span></span><br />
<span style="color: #660000; font-size: x-large; font-weight: bold;">Vegetable Manchurian :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lvmOhyRiNC4/Tyn_XpE89jI/AAAAAAAAJv0/pXYaxRExioo/s1600/vegmanchurian.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lvmOhyRiNC4/Tyn_XpE89jI/AAAAAAAAJv0/pXYaxRExioo/s400/vegmanchurian.JPG" height="424" width="640" /></a></div>
<span style="color: #660000; font-size: x-large; font-weight: bold;"> </span><br />
<b>I was planning to prepare this for long time but never happened . But when I had to decide what to prepare for starter for my friend's baby shower, I wanted to prepare what she preferred. This is one of ever popular Indo-Chinese appetizer what you can prepare as dry or wet preparation. This is very easy preparation with tangy spicy flavor of soy and chilli sauce and nice aroma of crushed garlic and goes very well with hot Chinese fried rice or noodles. I followed vah re veh recipe and modified according to my comfort level.</b><br />
<br />
<b>Ingredients :::</b><br />
3 cups of lettuce or cabbage, shredded<b></b><br />
1 cup of carrots, shredded<br />
1 cup of beans, finely chopped<br />
1 cup of cauliflower florets,finely chopped<br />
4-5 tbsp maida or all purpose flour,<br />
1 tbsp corn flour and rice flour each,<br />
1 tsp garlic powder,<br />
1 tsp black pepper powder, <br />
1 tbsp soy sauce and chilli sauce each,<br />
salt to taste,<br />
oil to fry.<br />
<i>For Seasoning:::</i><br />
one cup of scallions / green onions, finely chopped<br />
2-3 nos. garlic cloves, minced<br />
1" ginger, grated or finely chopped<br />
3 nos. green chillies, slit lengthwise, <br />
2 tbsp soy sauce,<br />
1 green chilli sauce,<br />
2 tbsp rice wine vinegar,<br />
a pinch of sugar,<br />
2 tsp oil,<br />
one cup coarsely chopped spring onions.<br />
<br />
<b>Method :::</b><br />
1. Take all the vegetables in a big plate and add chilli sauce,soy sauce, salt and oil. Mix everything thoroughly. Sprinkle rice flour,corn flour, all purpose flour / maida, garlic powder, pepper powder and oil. Mix everything to make a coarse dough so that you can make balls. If needed, sprinkle some maida but very little. Keep aside for 5 mins. Make small size balls from the mixture.<br />
2. Heat sufficient oil and fry all the vegetable balls on medium flame until it becomes golden brown color. Fry 2-4 balls at a time and then keep them on paper napkin to absorb extra oil.<br />
3.Once done, heat 2 tbsp oil in a frying pan, add a pinch of sugar and then add minced garlic and ginger and saute for half an minute. Now add finely chopped green onions and green chillies and saute for another half a minute on medium flame. <br />
4. Add soy sauce, chilli sauce and rice wine vinegar to the pan and let it fry for 2 minutes stirring continuously. Sprinkle little salt here.<br />
5. Once bubble starts coming out, add vegetable balls to the pan and start swirling the pan so that the balls get evenly coated with the sauce. Let it fry for 2-3 mins and sprinkle one cup of chopped spring onions and serve hot.<br />
<b>Be careful with adding salt as soy sauce, vinegar and chilli sauce have salt too. You can add chilli tomato sauce to the step 4. And instead of adding rice flour, one handful of cooked rice can also be added while mixing ingredients to the shredded vegetables and I added shredded lettuce as I dint have cabbage that time and it worked well.</b><br />
<br />
<b> </b><span style="color: #660000; font-size: x-large; font-weight: bold;">Vegetable Chowmein :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Fedcvd8InYs/TyrWEnlJLkI/AAAAAAAAJv8/dbljPCo0YLk/s1600/veg.chowmin.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Fedcvd8InYs/TyrWEnlJLkI/AAAAAAAAJv8/dbljPCo0YLk/s400/veg.chowmin.JPG" height="368" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: small; font-weight: bold;">Vegetable Chowmein or noodles in Indian style is one of best food for youngsters in India specially in North-Eastern part of India. l become nostalgic whenever I think of this dish. My father used to wait until I finish preparing chowmein without saying a word and he used to appreciate so much however the taste came. We used to hang out after college at those roadside restaurants with friends a lot. After coming here in USA, I came to know that noodles what Chinese people prepare is completely different than this preparation. Almost every week I prepare this either for breakfast or dinner . I have no idea what is the authentic way to prepare this but before leaving India I collected this recipe from one of my friend who had restaurant in Assam.</span><br />
<br />
<div style="color: black;">
<span style="font-size: small; font-weight: bold;">Ingredients :::</span></div>
<div style="color: black;">
<span style="font-size: small;">one packet vegetable Hakka noodles,</span></div>
<div style="color: black;">
<span style="font-size: small;">one small medium onion, finely sliced</span></div>
<div style="color: black;">
<span style="font-size: small;">one big cup of mixed vegetables, cleaned and diced,</span></div>
<div style="color: black;">
<span style="font-size: small;">1 tsp dark soy sauce,</span></div>
<div style="color: black;">
<span style="font-size: small;">1 tsp green chili sauce,</span></div>
<div style="color: black;">
<span style="font-size: small;">1/2 tsp rice vinegar,</span><br />
<span style="font-size: small;">1 tsp hot chilli tomato sauce,</span><br />
<span style="font-size: small;">salt to taste,</span><br />
<span style="font-size: small;">oil to fry.</span><br />
<span style="font-size: small;"></span><span style="font-size: small; font-weight: bold;"></span><br />
<span style="font-size: small; font-weight: bold;">Method:::</span><br />
<span style="font-size: small; font-weight: bold;"> </span></div>
<div style="color: black;">
<span style="font-size: small;">1. Take plenty of water in a big pan adding a pinch of salt and few drops of oil and let it boil.Once done, switch off the flame and add noodles and cover with a lid for 7-8 mins or until down. Now drain the water from noodles and spread cooked noodles on a strainer to take out excess water or you can spread on a plate for minimum one hour.</span><br />
<span style="font-size: small;">2. In the mean time, heat oil in a wok or kadai, add sliced onions and saute for half a min. Now add all the chopped vegetables and sprinkle salt and fry on high flame until almost done stirring continuously.</span><br />
<span style="font-size: small;">3. Once vegetables are almost done, add soy sauce,chili sauce and vinegar one by one and mix thoroughly. Keep the flame or electric heat on higher side and stir continuously.</span><br />
<span style="font-size: small;">4. Now add cooked and dried noodles and mix with vegetables thoroughly and let it cook for one to two minutes and then sprinkle hot chilli tomato sauce. Switch off flame and serve hot.</span><br />
<span style="font-size: small;"><b style="color: black;">Now I use potatoes, cauliflower, carrots, beans, capsicum and big diced leaves of cabbage and corn sometimes. But you can use what vegetable you want and scrambled egg also can be used along with vegetables. If you don't want too spicy then use only tomato sauce instead of hot chilli tomato sauce. I used to sprinkle ajinamoto before serving but nowadays it is advised not to use MSG so I stopping using the same. </b></span><br />
<span style="font-size: small;"><b style="color: black;"> </b><span style="color: black;"> </span></span></div>
<div style="color: black;">
<span style="font-size: small; font-weight: bold;"> </span></div>
<span style="color: #660000; font-size: x-large; font-weight: bold;">Noodles with spicy shrimp ::</span><br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6GBgF3rzClY/Ta0AwRN-L8I/AAAAAAAAI88/NAeOXUElBv0/s1600/noodles+with+spicy+shrip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6GBgF3rzClY/Ta0AwRN-L8I/AAAAAAAAI88/NAeOXUElBv0/s400/noodles+with+spicy+shrip.jpg" height="480" width="640" /></a></div>
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black;"><span style="font-size: small;">I wanted to prepare something special for Friday night dinner and I didn't do shopping. So whatever was there in my pantry I just tried to use for this preparation. It came very good and luckily, I wrote down the ingredients and prepare couple of times and every time this dish came very good. This is one of the complete dinner what you would like to try. </span></span></span><br />
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black;"><span style="font-size: small;">Ingredients:::</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">10-12 nos. medium size shrimp,cleaned and de-veined,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">one packet of Chinese noodles, </span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">one small onion,finely sliced,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">half packet of chicken broth,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">one cup of frozen peas,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2 tbsp of tomato sauce,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">a pinch of black pepper powder,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tbsp chilli garlic sauce,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">fresh chopped parsley,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2 tsp shredded cheese,</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">a pinch of red chilli powder, </span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">salt to taste and olive oil to fry.</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><br />
<b><span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></b><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1. Cook the noodles as per instructions and drain and keep aside.</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2. Heat oil in skillet or frying pan, fry shrimps or prawns with turmeric power,a pinch of red chilli powder and salt. When shrimps becomes yellow red in color, take out and keep aside.</span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">3. Now in the same oil, add sliced onions and peas and fry for a minute adding salt and black pepper powder.Add tomato sauce and chilli garlic sauce and stir continuously for half a minute. </span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">4. When the water little dried, add chicken broth and allow to boil once. </span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span style="color: black;"><span style="font-size: small;">5. Now make some space in the center of the frying pan, add fried shrimp and parsley. Let it fry for a half a minute and then add noodles and toss altogether sprinkling shredded cheese.Adjust salt and serve hot with a nice glass of wine.</span></span></span><br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="color: black;"><span style="font-size: small;"><b>You can substitute shrimp with leftover shrimp,chicken or white chunks of chicken or any canned fish too. While cooking noodles,I generally add salt and little oil too.</b></span></span> </span><br />
<br />
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;">Hot n Sour Soup :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/S60Rk0nGKEI/AAAAAAAAIaU/waffuyoYN9k/s1600-h/hotnsour+soup.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/S60Rk0nGKEI/AAAAAAAAIaU/waffuyoYN9k/s400/hotnsour+soup.JPG" height="640" width="475" /></a><span class="Apple-style-span" style="font-weight: bold;"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-weight: bold;">Whenever we go to any Chinese restaurant, the first thing I order is this soup. I wanted to try this soup at home for long time but didn't get any good recipe. At last I tried my own and it came really well. I followed Vahrevah chef's recipe with little modifications. Try this simple yet yummy soup for Chinese food lovers and kids specially love this too. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<span style="font-size: x-large; font-weight: bold;"><span style="font-size: small;">Ingredients :::</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">One cup chicken stock,</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">2 tbsp soy sauce,</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 tbsp rice vinegar,</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">2 tbsp chilli sauce,</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1/4 tbsp ajinamoto,</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">one cup of small cubed mixed vegetables,</span></span><br />
2 -3 nos finely sliced mushrooms,<br />
1/4 tbsp white pepper powder,<br />
half inch cleaned and finely sliced ginger,<br />
2 no. egg beaten,<br />
2 tbsp corn flour,<br />
salt and 1 tbsp oil.<br />
<br />
<b>Method :::</b><br />
1. Heat a big deep bottomed pan or soup pot, add chicken stock,soy sauce,rice vinegar,chilli sauce and pepper powder and mix well.<br />
2. Now add salt and sugar and vegetables and keep stirring slowly for 4-5 mins.Add mushrooms.<br />
3. Once starts boiling add oil and ginger. Remove the froth what comes up while boiling the soup.<br />
4. When vegetables are cooked then adjust the salt. and mix corn flour with water till lumps disappears.<br />
5. Add slowly while stirring the soup and let it boil on slow flame and keep on removing excess froth or it will taste very bad.<br />
6. At last, very slowly add beaten egg while stirring the soup continuously. Serve hot garnishing with spring onions.<br />
<br />
<b>Vegetables I use are carrots,broccoli,beans,snow peas and peas. You can use small cubed tofu too. Be careful with salt as soy sauce,chilli sauce and vinegar have salt too. If you need more thickness, then add more corn flour mixed with warm water.</b><br />
<br />
<b> <span class="Apple-style-span" style="color: #660000; font-size: x-large;">Chilli Chicken :::</span></b></div>
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/S60OpPTU9nI/AAAAAAAAIaQ/dhkDZkhi9tE/s1600-h/chili+chicken.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/S60OpPTU9nI/AAAAAAAAIaQ/dhkDZkhi9tE/s320/chili+chicken.JPG" height="482" width="640" /></a><span style="color: #660000; font-size: x-large; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span class="Apple-style-span" style="color: black; font-size: medium; font-weight: normal;"></span></span></span></span></div>
<div style="color: black;">
<span style="font-size: small;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><br />
</span></span></span></div>
<div style="color: black;">
<b><span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">This is one of my family's favorite dishes and I love to make it on Friday nights with Chinese hakka noodles or sometimes as starters. Manchurian and chilli chicken recipes are very much similar. I followed Sanjeev Kapoor's recipe but again with my own variations and that I m sharing with you.</span></span></span></span></b></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<b><span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Ingredients:::</span></span></span></span></b></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">6-8 small pieces of boneless chicken,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2 nos. big green bell pepper,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 no. big onion,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 medium size tomato(optional),</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">4-5 nos. garlic cloves,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">4-5 nos. green chillies, slit lengthwise,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2 tbsp dark soy sauce,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2 tbsp red chilli sauce,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/2 tbsp ajinamoto(optional),</span></span></span></span><br />
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">2 tbsp rice vinegar,</span></span></span></span><br />
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">half cup chicken stock,</span></span></span></span><br />
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">3 tbsp corn flour,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">salt to taste,</span></span></span></span><br />
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">half cup finely chopped spring onions, </span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">oil to fry.</span></span></span></span></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<b><span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">For Marination :::</span></span></span></span></b></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">3 tbsp all purpose flour or Maida,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 tbsp crushed black pepper,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/2 tbsp green chilli sauce,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1/4 tbsp salt,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 no. egg,</span></span></span></span></div>
<div style="color: black;">
<span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">1 tbsp corn flour.</span></span></span></span></div>
<br />
<div style="color: black;">
<b><span style="font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;">Method :::</span></span></span></span></b></div>
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">1. Wash and pat dry all the chicken pieces. Then mix all the ingredients for marination and then mix nicely with chicken pieces. Keep aside for 15 mins and then deep fry all the pieces until golden brown in color and spread over paper napkin.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">2. Cut the bell pepper, tomato and onion into medium size cubes. Make a coarse paste of garlic cloves.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">3. Now heat 3 tbsp of oil in a wok / kadai, saute garlic paste and then add green chillies and saute for half minute.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">4. Now add bell pepper and onion cubes and fry nicely for 2 mins on high flame. Keep stirring to avoid burning. Add tomatoes and keep stirring until nicely cooked.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">5. Add soy sauce and mix nicely and then add other sauces. Keep stirring.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">6. Now add fried chicken pieces and rice vinegar. Mix thoroughly everything on high heat and stir fry for 3 mins.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">7. Mix corn flour with chicken stock without leaving any lumps and then sprinkle over chicken pieces.Adjust salt.</span></span></span></span></span><br />
<span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">8. When done, sprinkle ajinamoto and chopped spring onions and serve hot.</span></span></span></span></span><br />
<br />
<b><span style="color: #660000; font-size: x-large;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="font-size: small;"><span style="color: black;">I generally prepare this dish very spicy but if you want not so spicy then do not add green chillies and less black pepper and adjust red chilli sauce. Here I use chilli garlic sauce and every sauce you will get any Indian store or supermarkets.If you need little gravy then add more corn flour with chicken stock and then add to it. Sometime I use wine instead of rice vinegar for nice flavour and taste but strictly not when your kids are also having the same dish.</span></span></span></span></span></b><br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"> </span></span></span><br />
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0">Chicken Manchurian:::</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/Sue_dwsCPeI/AAAAAAAAIUc/5-sIaUNe9_U/s1600-h/chicken+manchurian.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/Sue_dwsCPeI/AAAAAAAAIUc/5-sIaUNe9_U/s320/chicken+manchurian.JPG" height="392" width="640" /><br />
</a></div>
<span style="color: #660000; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"> <span style="color: black; font-family: Georgia,'';">Whenever I used to go any Chinese restaurant in India with my college friends, chicken Manchurian is one of dishes which we never forgot to order. I just love the tangy yet spicy flavor with Chinese veg.fried rice. Last week, I wanted to have some Chinese food outside but didn't happen so thought of trying my hand on this dish and it came very well. I actually surfed the internet and mixing up couple of recipes ,prepared this dish. </span></span></span></span><br />
<br />
<span style="color: #660000; font-weight: bold;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">Ingredients :::</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1/2 kg or 1lb boneless chicken breasts,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 big green bell pepper / capsicum, cut into 1 inch diagonally,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 big onion, cut into 1 inch diagonally,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">4-5 nos green chillies, slit lengthwise,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">2 cloves garlic finely chopped,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 no. whole dry red chilli,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">2 tsp soy sauce,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp chilli garlic sauce,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp white rice vinegar / white wine,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">salt as per your taste,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1/2 tsp ajinomoto (optional),</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">half cup finely chopped spring onions,<br />
</span></span></span></span><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp tomato sauce,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">oil to fry.</span></span></span></span><br />
<br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"><b>for marination:::</b><br />
</span></span></span></span><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 cup all purpose flour or Maida,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1/4 cup cornflour,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp ginger-garlic paste,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp green chilli paste,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1 tsp red chilli powder,</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1/3 tsp salt.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"><br />
</span></span></span></span><b><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">Method:::</span></span></span></span></b><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">1. Wash and cut the chicken pieces into half inch cubes and pat dry.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">2. In big mixing bowl,take all ingredients for marination and mix nicely with blender or hand for 4-5mins. Now add water slowly and prepare a nice smooth thick batter. Keep for 5mins.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">3. Add all the chicken pieces into the batter and keep marinated for one hour.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">4. Heat sufficient oil in a frying pan, deep fry battered chicken pieces 4-5 nos. at a time. Strain extra oil and keep on a paper napkin. Repeat the process for all chicken pieces.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">5. Now heat 2 tsp oil in a skillet / kadai, add chopped garlic and dry red chilly and saute for one mins and then add diced onion,green chillies and bell peppers and fry for 3-4 mins or until onion becomes transparent. Now add soy sauce and chilly garlic sauce together and mix thoroughly on high flame. Stir continuously to avoid sticking at the bottom. </span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">6. After mixing sauce , add vinegar / white wine and ajinomoto and then tomato sauce and mix thoroughly for 2-3 mins.</span></span></span></span><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';">7. Adjust salt now and then add fried chicken pieces and slowly mix with the sauce to make a nice coat and cook for 4-5mins on high flame. When done, sprinkle finely chopped spring onions and serve hot.</span></span></span></span><b><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"></span></span></span></span></b><br />
<b><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"><br />
</span></span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/SufABJQvnSI/AAAAAAAAIUs/nEPQ5sCAPIk/s1600-h/chickenmanchurian.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/SufABJQvnSI/AAAAAAAAIUs/nEPQ5sCAPIk/s320/chickenmanchurian.JPG" height="277" width="370" /></a></div>
<b><span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"></span></span></span></span></b><br />
<span style="color: #660000;"><span id="ctl00_MainContent_Recipe1_lblRecipeName"><span id="SPELLING_ERROR_0"><span style="color: black; font-family: Georgia,'';"><b>If you need gravy then mix one cup corn flour with warm water nicely to avoid lumps and then add after mixing chicken piece</b></span></span></span></span>s.<br />
<div face="Georgia,"" style="font-weight: bold;">
<h1 class="fn">
<span style="font-size: x-large;"><span style="color: #660000;">Szechuan Chicken ::::</span></span></h1>
<h1 class="fn">
<u><i><span style="font-size: large;"><span style="color: #660000;">Recipe I:</span></span></i></u></h1>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/SvD3R1bfkEI/AAAAAAAAIVU/t8Mj8PLxM-k/s1600-h/schezuwanchicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/SvD3R1bfkEI/AAAAAAAAIVU/t8Mj8PLxM-k/s320/schezuwanchicken.JPG" height="265" width="410" /></a></div>
<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-weight: bold;">This Chinese preparation is such a delight that my husband and me just love to have it whenever we go to Chinese buffet. This dish has perfect balance of sweet and spicy taste and lots of vegetables. Szechuan chicken recipe gets its taste and flavor from the sauce Tabasco and Worcestershire sauce and also dry sherry or rice wine and all of them you can get it any Chinese or big supermarket. I surfed internet again and got this recipe from food network website and modified a little to prepare.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-weight: bold;">Ingredients:::</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3 boneless &amp; skinless chicken breasts,cut into 1" pieces,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 no. eggs,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tsp cornflour or cornstarch,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tsp cooking wine,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 tsp Worcestershire sauce,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 tsp soy sauce,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tsp Tabasco sauce,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/2 tsp red chilly powder or cayenne pepper powder,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 nos. dry red chilly whole or crushed,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 inch finely chopped ginger,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 cloves finely chopped garlic, </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 nos. big carrots ,cut lengthwise thin,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
one cup diced red and green bell peppers / capsicum,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 no.small onion,diced,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
half cup chopped spring onions,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
oil to fry,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
salt as per taste,</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-weight: bold;">Method:</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. Wash and pat dry with paper napkin. Mix egg whites with corn flour and dip the chicken pieces into the mixture and keep aside for some time.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2.Take a big bowl,mix all the sauces nicely and then keep aside.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. Heat 2 tsp oil in a kadai /skillet, add finely chopped garlic and saute for one min and then add all the chicken pieces until cooked. Remove chicken pieces and place on paper napkin to absorb extra oil.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
4. Heat 2 tsp oil in the same kadai / skillet, add bell peppers and carrots and saute for 3-4 mins. Now set aside all the vegetables in the skillet and add the sauce and let it boil nicely on high flame and add chicken pieces to the skillet.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
5. Mix vegetables and chicken pieces with the sauce and stir continuously for 2-3 mins on high flame. When done sprinkle spring onions and serve hot with rice.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><br />
</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Be very careful while cooking on high flame as there is chance of sticking or burning. You can use other vegetables also like french beans and broccoli and dry fruits like, almonds and walnuts and then bamboo shoots too.</b> </div>
<br />
<i><br />
</i>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com5tag:blogger.com,1999:blog-8370433114412394754.post-57219854174128709102011-02-08T22:35:00.002-06:002020-07-30T21:30:04.602-05:00Left-Over recipes...<span style="color: #006600; font-family: trebuchet ms; font-weight: bold;">You always feel what to do with these leftover foods after dinner or specially next day when you go to kitchen for cooking. Your refrigerator is half full with these left over foods and you are biting your nail(i do specially)..</span><br />
<br />
<div><br /><div><span style="color: #660000; font-size: 180%;"><span style="font-weight: bold;">Curd Rice :::</span></span></div><br /><div><span style="color: #660000; font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RdC2OcGs2Bk/XyN8NcNENxI/AAAAAAAAPbI/bk2YV-xfDIwQGVbSI8Wi21CQSnomHAwXACNcBGAsYHQ/s2048/curdrice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1861" height="625" src="https://1.bp.blogspot.com/-RdC2OcGs2Bk/XyN8NcNENxI/AAAAAAAAPbI/bk2YV-xfDIwQGVbSI8Wi21CQSnomHAwXACNcBGAsYHQ/w569-h625/curdrice.jpg" width="569" /></a></div></div></span></div><div><span style="color: #660000; font-size: 180%;"><span style="font-weight: bold;"><font size="3"><span style="font-family: georgia;"></span></font><br /></span></span></div><div><span style="font-weight: bold;">Ingredients:::</span> <br /></div><div>2 cup of rice,</div>
1 cup of curd or yogurt,<br />
5 tsp of warm milk,<br />
2 tsp of fresh or sour cream or whipped cream,<br />
a pinch of mustard seeds, <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">chana</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">dal</span></span></span> / split chickpeas, <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">urad</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">daal</span></span></span> / split black gram <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">daal</span></span></span>,<br />
1/3 tsp ginger, finely chopped or paste, optional<br />
4-5 green chillies slit lengthwise,optional<br />
1/4 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">asafoetida</span></span></span> or hing,<br />
a handful of cashew nuts,<br />
1 tsp of ghee ,<br /><div>
1 small cube of clarified butter, optional</div><div>a few sliced grapes, optional<br /></div>
salt as your taste.<br />
<br />
<span style="font-weight: bold;">Method:::</span><br />
1. Add 6 cups of water in washed rice and cook.Rice should be little
overcooked or paste like. Or use leftover rice. If rice is little tough
then add warm water and let it sit for some time.<br />
2. Mix curd and cream very nicely in a bowl. Add salt to it according to your taste.<br /><div>
3. Mix this curd mixture into the rice thoroughly.Here adjust the salt
and add warm milk to the rice. Also add sliced grapes to rice. Set
aside.<br /></div>
4. Heat ghee in a small pan,add mustard seeds and when it splutter,add <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">asafoetida</span></span></span>,whole red <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">chilli</span></span></span>,curry leaves, <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_22"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">urad</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_23"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">dal</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">and chana</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">dal</span></span></span>. Saute for half a minute.<br />
5. Add ginger paste and green chillies and then cashew nuts. Fry until
cashew nuts turns into light brownish color. Switch off the flame and
let the tempering cool down a little.<br />
6. Now pour this tempering on the top of curd mixed rice and mix gently
serve chilled.You can add melted butter on the top of curd rice while
serving. Serve with lemon or mango pickle.<br />
<br />
<span style="font-weight: bold;">This preparation is little rich but
very delicious in taste if you follow the recipe . But you can make it
healthy without adding cream and using oil instead of ghee but then you
will be missing the nice aroma of curd rice. Hang curd for an hour or
use greek yogurt if you dont like to add sour cream.</span><div><span style="font-weight: bold;">Curd rice goes the best with spicy pickle .</span></div><div><span style="font-weight: bold;">You
can add one cup of milk to the curd mixture and keep it aside so that
milk becomes curd inside the curd rice mixture only and that will give
extra taste. </span></div><div><span style="font-weight: bold;">While serving , add the tempering and serve chilled.</span><span style="color: #660000; font-size: 180%;"><span style="font-weight: bold;"></span></span></div>
<span style="color: #660000; font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><br /><span style="color: #660000; font-size: 180%;"><span style="font-weight: bold;"></span></span><span style="color: #006600; font-family: trebuchet ms; font-weight: bold;"><span style="font-size: x-large;"><span style="color: #660000;"></span></span></span></div><div><span style="color: #006600; font-family: trebuchet ms; font-weight: bold;"><span style="font-size: x-large;"><span style="color: #660000;">Murg Saagwala ::::</span></span></span></div>
<br />
<a href="http://2.bp.blogspot.com/-b-Itp6G3Jrk/UnAKX5ocoKI/AAAAAAAANRg/PB7GJJCLO2A/s1600/murgsaagwala.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-b-Itp6G3Jrk/UnAKX5ocoKI/AAAAAAAANRg/PB7GJJCLO2A/s640/murgsaagwala.jpg" width="640" /></a><span style="font-family: trebuchet ms; font-size: small; font-weight: bold;">I had less time to cook something for my friend's surprise birthday party and found left-over chicken 65 in freezer and spinach packet and within on time I prepared this lip-smacking preparation.It came really good with half an hour time and very little effort. </span><br />
<span style="font-family: trebuchet ms; font-size: small; font-weight: bold;">Ingredients :::</span><br />
one cup of left over <a href="http://kaberiskitchen.blogspot.com/2010/06/starters-snacksnon-veg.html" target="_blank">chicken 65</a>,<br />
3/4 lbs fresh spinach leaves,<br />
one small onion, diced<br />
one fresh tomato, sliced<br />
2 cloves garlic,<br />
3 tsp kashuri methi or dry fenugreek leaves, <br />
salt to tasste,<br />
1 tsp oil.<br />
<br />
<b>Method::</b><br />
1. Wash spinach with warm water. Heat oil in pressure cooker and add spinach,tomato, onion, garlic and salt. Let it cook for one whistle or minimum 12 minutes and then take out extra water and blend smoothly.<br />
2. Heat little oil in a wok / kadai, add chicken pieces and fry for 2-3 minutes and then add water you have taken from pressure cooker. Once it boils, add spinach paste and let it cook covered for 10-14 minutes on low-medium flame or until oil separates.<br />
3. Take kashuri methi in your palms and rub it nicely and then sprinkle on curry and mix it lightly. Serve hot with any paratha, naan or roti.<br />
<b>I have used mozzarella cheese for garnishing. You can use little garam masala also. For this preparation, you can prepare chicken pieces and then add to the spinach or any other gravy to save your time. <br />Click here for <a href="http://kaberiskitchen.blogspot.com/2010/06/starters-snacksnon-veg.html" target="_blank">Chicken 65 </a>recipe.</b><br />
<br />
<span style="color: #006600; font-family: trebuchet ms; font-size: x-large; font-weight: bold;"><span style="color: #660000;">Stuffed Capsicum / Bell Pepper:::</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w8ZQXd1rgl8/UTKJFJEDHDI/AAAAAAAAL2o/TFLuM81J_08/s1600/DSC_1900.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://2.bp.blogspot.com/-w8ZQXd1rgl8/UTKJFJEDHDI/AAAAAAAAL2o/TFLuM81J_08/s640/DSC_1900.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><span style="color: #444444;"><span style="font-size: small;">I alw<span style="font-size: small;">ays hate to throw <span style="font-size: small;">left-over <span style="font-size: small;">foods and <span style="font-size: small;">rec<span style="font-size: small;">ently got couple of small bell pepper or what <span style="font-size: small;">we say, capsicum which are very rare in normal markets<span style="font-size: small;"> and thought of pr<span style="font-size: small;">eparing this yummy dish. <span style="font-size: small;">This is a nor<span style="font-size: small;">th<span style="font-size: small;">-Indi<span style="font-size: small;">an popular preparation <span style="font-size: small;">but nowadays <span style="font-size: small;">people all over India <span style="font-size: small;">love this rel<span style="font-size: small;">ishing dish w<span style="font-size: small;">hich is an eye-c<span style="font-size: small;">atcher for your party as starter or with main meals.<span style="font-size: small;"> Again I got th<span style="font-size: small;">e whole recipe from <span style="font-size: small;">my lovely <span style="font-size: small;">neighbor</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
<b><span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ingredients ::::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one cups of paneer <span style="font-size: small;">bu<span style="font-size: small;">tter masala<span style="font-size: small;">,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">one pinch of<span style="font-size: small;"> red chilli powder,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 tsp<span style="font-size: small;"> <span style="font-size: small;">g<span style="font-size: small;">aram masala powder,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 tbsp oil,</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">salt if needed<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0oRV8UJXF6A/UTZCDDbL73I/AAAAAAAAL20/4T9VQEKhro0/s1600/stuffedcapsicum1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://4.bp.blogspot.com/-0oRV8UJXF6A/UTZCDDbL73I/AAAAAAAAL20/4T9VQEKhro0/s640/stuffedcapsicum1.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Method:::</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. <span style="font-size: small;">Heat <span style="font-size: small;">little oil in a pan, add paneer butter masala</span></span> to the pan. Spri<span style="font-size: small;">nkle water i<span style="font-size: small;">f the curry <span style="font-size: small;">is totally dry. Cover the pan <span style="font-size: small;">for 3-4 <span style="font-size: small;">min<span style="font-size: small;">ute<span style="font-size: small;">s<span style="font-size: small;"> on low medium flame. Now take out the lid and <span style="font-size: small;">then <span style="font-size: small;">smash the paneer pieces with a spatula or flat spoon nicely while stirring occasionally. When all the pan<span style="font-size: small;">eer pieces are totally mashed or crumbled then add re<span style="font-size: small;">d chilli powder, ga<span style="font-size: small;">ram masala powder and a pinch of salt and mix everything a<span style="font-size: small;">gain nicely and saute for another 2 min<span style="font-size: small;">utes. Let it cool for <span style="font-size: small;">5-8 minutes.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2.<span style="font-size: small;"> Wash and pat dry and <span style="font-size: small;">cut the <span style="font-size: small;">capsicum / <span style="font-size: small;">bell pepper from the top and scoop out the <span style="font-size: small;">ce<span style="font-size: small;">nter. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Take one <span style="font-size: small;">sp<span style="font-size: small;">oonful of pan<span style="font-size: small;">eer m<span style="font-size: small;">a<span style="font-size: small;">sala and <span style="font-size: small;">fill the capsicum while pressing lightly <span style="font-size: small;">inside <span style="font-size: small;">the capsicum.<span style="font-size: small;"> See t<span style="font-size: small;">he above picture. </span></span>Repeat with all <span style="font-size: small;">o<span style="font-size: small;">f them.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Preheat the oven to 300F<span style="font-size: small;"> and spray <span style="font-size: small;">or apply oil on the cap<span style="font-size: small;">sicum and place on the <span style="font-size: small;">aluminum</span> <span style="font-size: small;"><span style="font-size: small;">sheet</span> or cookie sheet and cook for 15 minutes.<span style="font-size: small;"> Once done, serve hot<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">You can use any left-<span style="font-size: small;">over curries or dry<span style="font-size: small;"> vegetable<span style="font-size: small;"> fr<span style="font-size: small;">ies for stuffing</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b> too. You can <span style="font-size: small;">fry these stuffed capsicum adding little oil in a pan</span></b> <span style="display: inline; font-size: 12px; font-weight: normal; line-height: 14.4pt; margin: 0px; padding: 0px;"><span style="color: #222222;"> </span></span><br />
<div style="color: #660000;">
<br />
<span style="font-family: trebuchet ms; font-size: x-large; font-weight: bold;">Baked Malai Cabbage kofta curry :::</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Jz-WZnscIWY/T2TmgYwChPI/AAAAAAAAKMA/fp2xJbGO4Wo/s1600/holi+celebration+2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-Jz-WZnscIWY/T2TmgYwChPI/AAAAAAAAKMA/fp2xJbGO4Wo/s640/holi+celebration+2012.jpg" width="640" /></a></div>
<br />
<b>Cabbage fry is another favorite dish at my home and with rotis or parathas it goes very well even with my son's lunch too. But soft creamy koftas or fried balls simmered in spicy curry from left-over cabbage fry is more delicious and new favorite at my family. This time I baked koftas to get rid of deep-frying and result is delicious baked koftas without feeling guilty of deep-fried food and less calories, with less cooking time. </b><br />
<b>Ingredients :::</b><br />
<i>for koftas or balls...</i><b> </b><br />
one cup of left-over any cabbage dry dishes,<br />
5 tbsp finely chopped cashew nuts,raisins,almonds,<br />
1 tbsp mawa / khoya / solidified milk,<br />
2-3 nos. green chillies, finely chopped,<br />
1 tbsp rice flour,<br />
3 tbsp besan / chick peas flour,<br />
salt to taste,<br />
1/3 tsp ginger-garlic paste,optional<br />
<i>for curry...</i><br />
one big tomato, paste<br />
one small onion, paste<br />
1/4 tsp ginger paste,<br />
1/2 tsp cumin-coriander powder,<br />
1/2 tsp red chilli powder,<br />
1/4 tsp turmeric powder, <br />
4-5 tsp fresh curd / yogurt,<br />
1/4 tsp cumin seeds,<br />
one bay leaf,<br />
salt to taste,<br />
a pinch of sugar, <br />
3 tsp oil for frying.<b><br /></b><br />
<b>Method::</b><br />
1. Prepare dough by mixing all the ingredients mentioned above for koftas or balls. Cover with a wet cloth or paper napkin for 15 mins. Make medium size balls from the dough and place on paper towel.<br />
2. Preheat oven at 250F and then place all the kofta on the baking plate or sheet and spray little oil and cook for 10-12 mins. Once done, brush or spray some oil on the koftas and let it cook at 350F for another 10 mins. Make sure koftas are not overcooked or dry. Take out all the koftas and keep aside.<br />
3. Mix cumin-coriander powder, red chilli powder,turmeric powder and yogurt in a bowl adding little warm water and keep aside.<br />
4. Heat oil in a kadai, add sugar and let it caramelize and then add bay leaf and cumin seeds.<br />
5. When cumin seeds splutters, add ginger and onion paste and let it cook for 5 mins. Then add tomato paste and saute for a min.<br />
6. Add spiced mixed yogurt / curd to the pan and cover the pan and let it cook for 5-7 mins. Once done, add one cup of warm water and let it simmer for 6-7 mins on low flame.<br />
7. Add koftas to the curry and let it simmer on low flame. Garnish with chopped coriander leaves.<br />
<b>While adding water to the gravy at step 6, make sure you are adding enough water as koftas soak water and your gravy will become dry. You can add koftas while serving the dish too and in that case, add koftas to the curry and make it warm. Check the temperature and koftas while baking in oven for the first time too. </b><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;">Cabbage vada / Badhakopir Bora ::: </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/TVHT34bC5pI/AAAAAAAAIlk/KbKSyqHLcdM/s1600/leftover+cabbage+vada...jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="http://3.bp.blogspot.com/_mpi--jkjIro/TVHT34bC5pI/AAAAAAAAIlk/KbKSyqHLcdM/s640/leftover+cabbage+vada...jpg" width="640" /></a></div>
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">After my son's birthday party, I was feeling bad to throw left-over cabbage fry. I had two times with plain rice and then everything about to throw in dustbin. That day one of my friend gave me excellent suggestion to prepare couple of dishes with the same. I made three new dishes from that cabbage dish. Every time, I had a feeling that I m eating something fresh. These cabbage vada, one of the recipes, was so yummy and the best for evening snack with a cup of hot tea.</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Ingredients:::</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">one cup of left-over cabbage fry,</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">one handful of kasuri methi / dry fenugreek leaves,</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">one and half cup of besan / <a href="http://en.wikipedia.org/wiki/Besan">gram flour</a> ,</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">a pinch of amchoor / dry mango powder,</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">salt as per your taste,</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">sufficient oil for deep frying.</span></span></span></span></span><br />
<b><span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Method:::</span></span></span></span></span></b><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1. Make a rough paste of cabbage fry with blender or mixer adding a pinch of salt.</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">2. Take a big bowl and take cabbage paste and mix with all the ingredients except oil.Add little water </span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">if it is too dry. Mix nicely to avoid any lumps. Make small flatten shape vadas.</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">3. Heat sufficient oil in a pan and deep fry all the vadas until deep brown in color on medium flame.</span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">4. Keep the vadas on paper napkins to absorb extra oil. Serve with any chutney or simply tomato ketchup.</span></span></span></span></span><br />
<b><span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">You need to blend the left-over vegetables to give a better taste . But you can also smash with hand nicely and then mix all the ingredients.You can use store-brought Pakora masala instead of using dry fenugreek leaves and dry mango powder. I generally use MDH pakora masala. While using kasuri methi / dry fenugreek leaves, take on your palm and rub nicely and then use it. For extra spiciness, you can finely chopped green chillies too. I made little dry dough like to make flatten balls, but you can add more water to make thick consistency batter and put a spoonful of batter to prepare pakora.</span></span></span></span></span></b><br />
<span style="color: #660000; font-size: 180%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"></span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"></span></span></span></span></span><br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Patta</span></span><br />
<br />
<a href="http://4.bp.blogspot.com/_mpi--jkjIro/SekUK02tEnI/AAAAAAAAFj4/Q-GwpPuxk_8/s1600-h/pattalabangrice.JPG"><img alt="" border="0" height="443" id="BLOGGER_PHOTO_ID_5325810210561659506" src="http://4.bp.blogspot.com/_mpi--jkjIro/SekUK02tEnI/AAAAAAAAFj4/Q-GwpPuxk_8/s640/pattalabangrice.JPG" style="display: block; height: 271px; margin: 0px auto 10px; text-align: center; width: 391px;" width="640" /></a><br />
<b>Another simple rice preparation I m sharing with you. First time after our marriage, one fine morning my husband asked me to prepare this rice for his lunch box.That's my mother-in-law used to prepare for lunch box for kids. Now whenever there is nothing for lunchbox I prepare as you need only yogurt / curd as side dish or sometimes I give simply this rice dish. This recipe I have submitted to the <a href="http://foodblognews.blogspot.com/2011/07/event-quick-and-easy-recipes.html">Event : Quick and Easy recipes</a> too.</b><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
2 cups cooked rice,<br />
1 small onion,finely chopped or sliced,<br />
4-5 green chillies chopped,<br />
4-5 cloves,<br />
3-4 cinnamon,<br />
3-4 cashew nuts ,optional.<br />
salt as per taste,<br />
oil to fry.<br />
<br />
<span style="font-weight: bold;">Method :::</span><br />
1. Heat oil in a pan,add cloves and cinnamon and fry until nice aroma comes out.<br />
2. Add onions and green chillies fry nicely adding salt .<br />
3. Now add cooked rice and mix thoroughly. You can add little ghee here too and Serve hot.<br />
<br />
<b>This preparation I tried sometimes with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Basmati</span> rice too and then I add a handful of fresh or frozen green peas too.Use a little ghee / clarified butter while frying to get nice aroma.</b><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Coriander/Cilantro Rice:::::</span><a href="http://3.bp.blogspot.com/_mpi--jkjIro/ScktbcUy4jI/AAAAAAAAFVk/arHUq-QhezE/s1600-h/corianderrice.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5316830784570712626" src="http://3.bp.blogspot.com/_mpi--jkjIro/ScktbcUy4jI/AAAAAAAAFVk/arHUq-QhezE/s320/corianderrice.JPG" style="cursor: pointer; display: block; height: 274px; margin: 0px auto 10px; text-align: center; width: 405px;" /></a><b>This dish is very delicious and even if you don't tell nobody can understand that you made with last night left-over rice.All you want you have to be careful about this dish is,rice should be cold and better if you cook the rice before 12 hours.You can make this dish very well with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Basmati</span>/any flavored rice.But here I used last night's leftover rice.I have seen long back this recipe from some website..I don't remember now and I have made this dish with a little variation. You can serve with raita and salad.</b><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
4-5 cups cooked rice,<br />
<span style="font-weight: bold;">part I..to paste :</span><br />
one bunch of coriander/cilantro leaves,<br />
5-6 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pudina</span>/mint leaves,<br />
5-6 green chillies,<br />
1/2 grated coconut,<br />
1 piece garlic,<br />
less than half inch ginger,<br />
2-4 cashew nuts,<br />
salt as per taste,<br />
<span style="font-weight: bold;">Part II...for seasoning::</span><br />
1/4tsp mustard seeds,<span class="blsp-spelling-error" id="SPELLING_ERROR_6">chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">dal</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_8">urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">dal</span> each,<br />
1 whole red <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chilli</span>,<br />
4-5 curry leaves,<br />
5-6 cashew nuts,<br />
7-8 tsp oil.<br />
<br />
<b>Method:::</b><br />
1.Make a smooth paste of all the ingredients <span style="font-weight: bold;">from part I</span> except the seasoning.If necessary add some water to paste the ingredients. Keep aside.<br />
2.Now take a deep frying pan,heat oil and add all the ingredients<span style="font-weight: bold;"> from part II</span> for seasoning.here you can add half cup of chopped onions if you wish.and fry nicely for 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mins</span>.<br />
3.Now add the paste and stir nicely .Add salt as per taste and add some water.and cover with a lid and let it cook for 5-7 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">mins</span> on medium flame.<br />
4.Open the lid and stir once again. When done ,nice aroma will come out and then you can add cooked rice and mix thoroughly.and serve hot with any gravy dishes or any chutney.<br />
<span style="font-size: 180%; font-weight: bold;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QQvnhlYIFus/TsbtojrxVjI/AAAAAAAAJb0/GzAFiZvB_mA/s1600/DSC_0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-QQvnhlYIFus/TsbtojrxVjI/AAAAAAAAJb0/GzAFiZvB_mA/s400/DSC_0004.JPG" width="400" /></a></div>
<br />
<br />
<b>The first thing comes to my mind whenever I see left-over rice in my kitchen is Lemon Rice or commonly called in South India as Pulihora. This dish is very common in Southern part of India, specially in Temples and everyday cooking too. Puli means <i>sour taste</i>. Pulihora can also be referred as <i>sour rice</i>.</b><b>Very easy to make and tasty dish.Most of the south Indian families love to make this dish with leftover rice.Nowadays, other parts of India people loves this dish a lot. I learned from my mother-in-law. Every family has their own way to prepare the recipe. But here I am sharing my recipe. </b><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
1/4 mustard seeds,<span class="blsp-spelling-error" id="SPELLING_ERROR_13"> chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">daal</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_15"> urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">daal</span> each<br />
2 whole red <span class="blsp-spelling-error" id="SPELLING_ERROR_17">chilli</span>,<br />
a pinch of hing /<span class="blsp-spelling-error" id="SPELLING_ERROR_18">Asafoetida</span> powder,<br />
4-5 nos. fresh curry leaves,<br />
1/4 tsp finely chopped or grated ginger,<br />
1/5 tsp turmeric powder,<br />
5-6 nos. lengthwise cut green chillies,<br />
10-12 nos. peanuts or cashew nuts (you can use both),<br />
5 cups cooked rice, preferably small grain rice<br />
1 medium size lemon.<br />
salt as per taste,<br />
1/3 tsp oil for frying. <br />
<br />
<b>Method::::</b><br />
1. Take a pan, heat oil and add mustard seeds,<span class="blsp-spelling-error" id="SPELLING_ERROR_19"> chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">daal</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_21"> urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">daal</span>. When mustard seeds start spluttering, add curry leaves, hing, peanuts/cashew nuts,chopped ginger,green chillies and fry nicely for 2-4 <span class="blsp-spelling-error" id="SPELLING_ERROR_23">mins</span> on slow flame. <br />
2. Add turmeric powder and salt.Stir continuously to avoid burning.<br />
3. Now add cooked rice and mix thoroughly. Now switch off the flame. Rice should be cold and totally out of water.<br />
4. Squeeze the lemon in a cup / bowl and add half of it to rice and mix thoroughly. You can use your hand but i like to do with a spatula. Taste it , if you feel to pour little bit more than mix rest of lemon juice and mix very thoroughly. Cover it and keep aside.while serving just warm it and serve.<br />
<br />
<span style="font-weight: bold;">Now, some people after frying the ingredients,take off the pan and mix the cooked rice and then add lemon juice and mix cooked rice and serve cool.and some places,then mix lemon juice to cooked rice and then add to the seasoning. It is your wish how you feel comfortable mixing.</span> <span style="font-weight: bold;">You can cook rice immediately make it cool and them make this dish. But if the rice is little hot too,lumps will come and </span><b>doesn't<span style="font-weight: bold;"> taste good.</span></b><br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UlmDoYDDvYA/T4ROC1IAfGI/AAAAAAAAKgw/rV7rQzsA6XM/s1600/tamarindrice.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://4.bp.blogspot.com/-UlmDoYDDvYA/T4ROC1IAfGI/AAAAAAAAKgw/rV7rQzsA6XM/s400/tamarindrice.JPG" width="400" /></a></div>
<br />
<span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Pulihora</span></span><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
2 cup cooked rice ,<br />
1/2 tsp mustard seeds,<br />
1/2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_28">chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">daal</span>,<br />
1/2 tsp split black gram /<span class="blsp-spelling-error" id="SPELLING_ERROR_30">urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31">daal</span><span style="font-weight: bold;">,</span><br />
5-6 curry leaves,<br />
2 whole dry red chillies,<br />
a pinch of <span class="blsp-spelling-error" id="SPELLING_ERROR_32">asafoetida</span> powder,<br />
1/3 tsp of turmeric powder,<br />
1/4 cup of fresh scrapped coconut / dry coconut powder,<br />
a medium size tamarind balls (<span style="font-weight: bold;">available in Indian grocery</span>),<br />
a small piece of <span class="blsp-spelling-error" id="SPELLING_ERROR_33">jaggery</span>,<br />
a pinch of red <span class="blsp-spelling-error" id="SPELLING_ERROR_34">chilli</span> powder,<br />
7-8 no. peanuts,<br />
salt as per taste,<br />
oil to fry .<br />
<br />
<i><span style="font-weight: bold;">For </span> </i><br />
a pinch of <span class="blsp-spelling-error" id="SPELLING_ERROR_36">asafoetida</span>,<br />
2-3 red <span class="blsp-spelling-error" id="SPELLING_ERROR_37">chilli</span> whole,<br />
1 or 2 tsp mustard seeds,<br />
1.5 tsp of sesame seeds,<br />
1 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_38">chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_39">daal</span>,<br />
a handful of peanuts,<br />
1.5 tsp coriander seeds<span style="font-weight: bold;">.</span><br />
<span style="font-weight: bold;"><br /></span><br />
1. In a bowl, soak tamarind with warm water for 1-2 hrs or until you can mash with hands to take out pulp.<br />
2. For <span class="blsp-spelling-error" id="SPELLING_ERROR_40">masala</span>, heat wok or <span class="blsp-spelling-error" id="SPELLING_ERROR_41">kadai</span>, heat 2-3 drops of oil and add hing and then the rest of ingredients and saute nicely and then cool and grind to a coarse powder.Keep aside. You can store this ground <span class="blsp-spelling-error" id="SPELLING_ERROR_42">masala</span> and use it again.<br />
3. Heat oil in the same wok or <span class="blsp-spelling-error" id="SPELLING_ERROR_43">kadai</span>, add <span class="blsp-spelling-error" id="SPELLING_ERROR_44">mustard</span> seeds,<span class="blsp-spelling-error" id="SPELLING_ERROR_45">asafoetida</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_46">chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_47">daal</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_48">urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_49">daal</span>,red chillies,curry leaves and peanuts and stir fry nicely.<br />
4. Now take tamarind pulp and <span class="blsp-spelling-error" id="SPELLING_ERROR_50">jaggery</span> and let it boil until <span class="blsp-spelling-error" id="SPELLING_ERROR_51">jaggery</span> melts. If needed add half of cup of warm water.Cover it on medium flame.<br />
5. Now add rice and mix thoroughly and then sprinkle ground <span class="blsp-spelling-error" id="SPELLING_ERROR_52">masala</span> and salt and mix it nicely again.<br />
6. Add scrapped coconut or dry coconut powder and drizzle little water and cover it for 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_53">mins</span> on very slow flame.After that toss slightly and serve hot.<br />
<b>I used to prepare this dish with ready-made paste but after getting the original recipe from one of my husband's aunt I stopped using store-brought ones. Always be careful to prepare on low medium flame to avoid burning. This dish is always more tasty if you prepare and let it set for 4-5 hours then all the spices including tamarind get infused inside rice and that gives more flavor and taste to the dish.. </b><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><br /></span>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-68863129320914426812011-02-07T22:49:00.000-06:002013-09-06T15:44:58.143-05:00Mutton n Lamb recipes..<div style="text-align: left;">
<span class="Apple-style-span" style="color: #660000; font-size: x-large;"><span class="Apple-style-span"><b>Mutton / lamb chops fry ::::</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_Gl6hiieE44/UiCZvcenlTI/AAAAAAAANI8/69ZCZCzk9Ug/s1600/muttonchopsfry.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="http://2.bp.blogspot.com/-_Gl6hiieE44/UiCZvcenlTI/AAAAAAAANI8/69ZCZCzk9Ug/s640/muttonchopsfry.4.jpg" width="640" /></a></div>
<b><span style="font-size: small;">Mutton or Lamb ribs have the best meats and we buy separately to fry what goes very well as side-dish of dum biriyani. This is one of spicy well-seasoned yet tasty non-veg Andhra dish.This delicious preparation is very commonly prepared in South-India during winter season. This yogurt marinated mutton ribs or what we call chops adding special spices are very palatable and mouth-watering. It is very easy to cook and goes very well with paratha, idli or dosa and ofcourse with biriyani. Here I have followed in-law's recipe with very little modifications.</span></b><br />
<br />
<b><span style="font-size: small;">Ingredients:::</span></b><br />
<span style="font-size: small;">2 lbs mutton / lamb ribs or chops,</span><br />
<span style="font-size: small;">2 big onions,finely sliced</span><br />
<span style="font-size: small;">2 big tomatoes,finely chopped</span><br />
<span style="font-size: small;">2 tbsp ginger-garlic paste,</span><br />
<span style="font-size: small;">4-5 nos. green chillies,</span><br />
<span style="font-size: small;">2 nos. dry red chilli,</span><br />
<span style="font-size: small;">1 tbsp tamarind pulp or lemon juice, </span><br />
<span style="font-size: small;">3 nos. cloves,</span><br />
<span style="font-size: small;">1" cinnamon stick,</span><br />
<span style="font-size: small;">2 tbsp coriander seeds,</span><br />
<span style="font-size: small;">1/2 tbsp turmeric powder,</span><br />
<span style="font-size: small;">1/2 tsp black pepper powder, </span><br />
<span style="font-size: small;">1/2 tbsp saunf / fennel seeds,</span><br />
<span style="font-size: small;">1/2 cup yogurt / curd, beaten</span><br />
<span style="font-size: small;">6-7 nos. fresh curry leaves,</span><br />
<span style="font-size: small;">chopped fresh coriander leaves for garnishing,</span><br />
<span style="font-size: small;">salt to taste and oil for frying.</span><br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-Xp-oYOxLhuY/UiCZ0crwRCI/AAAAAAAANJE/yuJPqLr44FY/s1600/muttonchopsfry.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Xp-oYOxLhuY/UiCZ0crwRCI/AAAAAAAANJE/yuJPqLr44FY/s640/muttonchopsfry.2.jpg" width="640" /></a></div>
<b><span style="font-size: small;">Method :::</span></b><br />
<span style="font-size: small;">1. Wash mutton chops and pat dry with paper towel. Marinate with yogurt, 1 tbsp of ginger-garlic paste, salt and little oil. Keep it covered for 2-3 hours.</span><br />
<span style="font-size: small;">2. In the mean time, make a smooth paste of green chillies<b>,</b> cloves, cinnamon, fennel seeds and coriander seeds</span><span style="font-size: small;"> with little water. Keep aside.</span><b><span style="font-size: small;"></span></b><br />
<span style="font-size: small;">3. Heat oil in a pressure cooker or vessel, add onion and little ginger-garlic paste and saute a little and then chopped tomatoes and fry a little and then add marinated mutton chops and fry for 2-3 minutes and ad<b>d </b>spice paste and then let it cook up to 4-5 whistles or 30 minutes. If you are not using pressure cooker , then let it cook until chops become tender.</span><br />
<span style="font-size: small;">4. Once done, heat little oil </span><span style="font-size: small;">and add dry red chillies and curry leaves and saute for half a minute. </span><br />
<span style="font-size: small;">5. Add cooked mutton chops and fry for 7-8 minutes on medium flame. Once done, add tamarind pulp and let it simmer for 4-5 minutes and switch off gas. Serve hot with biriyani, paratha or plain rice.</span></div>
<div style="text-align: left;">
<b>If you do not want too much sour then add tamarind pulp in marination and do not use yogurt if you want more spicy taste. If you are using lemon juice then as soon as you pour lemon juice to the pan , switch off gas.</b> <br />
<br />
<span class="Apple-style-span" style="color: #660000; font-size: x-large;"><span class="Apple-style-span"><b>Mutton fry ..Andhra Style ::: </b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-F1uqGgeyGMU/TqAgvEn9kkI/AAAAAAAAJKA/1kAWt1_grac/s1600/DSCF2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-F1uqGgeyGMU/TqAgvEn9kkI/AAAAAAAAJKA/1kAWt1_grac/s640/DSCF2085.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b><span style="color: black;"><span style="font-size: small;">Sometimes when you want to have something very rich and spicy food, this mutton fry is one the best choice with hot plain rice. I first had this preparation at in-laws house and almost cried out because of its spiciness. Lots of black pepper and fresh curry leaves give nice aroma and taste and you specially would love to have this dish in winter season. </span></span></b></span></span><br />
<br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b><span style="color: black;"><span style="font-size: small;">Ingredients :::</span></span></b></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2 lbs goat-meat , cut into medium pieces,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">one big onion, chopped finely,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">4-5 nos. green chillies, slitted </span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1 tsp black pepper powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1/2 tsp coriander powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">few fresh curry leaves,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1/4 tsp garam masala powder(optional),</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2 tsp turmeric powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">half cup lemon juice,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">salt to taste and oil for frying.</span></span></span></span><br />
<b><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></span></b><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1. Wash mutton pieces thoroughly and then marinate with lemon juice,salt and turmeric powder for 3-4 hrs.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2. Heat oil in a pressure cooker or heavy bottomed pan, add chopped onions,curry leaves and green chillies and saute until onion becomes translucent and light brown in color. Sprinkle salt. </span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">3. Now add ginger-garlic paste and mutton pieces and fry on medium high heat for 5 mins stirring continuously. Add all the dry spices to the pan / pressure cooker and fry until oil separates and then add two cups of warm water and cover the lid and let it cook on medium flame until done. If you are using pressure cooker then cook until 2 whistles.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">5. Once done, wait for the steam come out completely and then open the pressure cooker and keep the cooker on medium flame and keep stirring until gravy thickens. Serve hot with plain rice or roti or paratha.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;"><b>I generally like to have this preparation dry that's why I add only one cup of water while cooking in step 3. But if you want little gravy then add more water and make gravy as desired. This is very spicy preparation but if you want to adjust the spice level then don't add green chillies and red chilli powder.</b></span></span></span></span><br />
<br />
<br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b>Bengali Mutton Curry :::</b></span></span><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="http://3.bp.blogspot.com/_mpi--jkjIro/TVDKneNszMI/AAAAAAAAIlY/8fwCF3VGRdk/s1600/b.bengalimuttoncurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_mpi--jkjIro/TVDKneNszMI/AAAAAAAAIlY/8fwCF3VGRdk/s640/b.bengalimuttoncurry.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/TVBdXqdNduI/AAAAAAAAIlI/KDQmDRGg-j0/s1600/b.bengalimuttoncurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_2100790445"></span><span id="goog_2100790446"></span></a></div>
<div class="separator" style="clear: both; color: black; text-align: left;">
<span style="font-size: small;"><b><a href="http://1.bp.blogspot.com/_mpi--jkjIro/TVBcpRtPxRI/AAAAAAAAIlE/JdTorqyLge4/s1600/Bengali+Mutton+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></b></span></div>
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"> <span style="color: black; font-size: small;"><b>This mutton preparation is purely Bengali style, the best Sunday lunch menu or any festival or wedding party menu. We say Pathar mangsher jhol, has its own</b></span></span></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;"><b> different </b></span></span></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;"><b> aroma, rich color and awesome taste. Any Bengali menu without this dish is totally incomplete. After my marriage, this is only recipe I used to use while preparing mutton and all my neighbors used to appreciate me telling that what a great cook I m. Every family has their own style of preparation and I also use my mom's recipe. Once you prepare this dish, you would not like any goat meat dishes as I don't.</b></span></span></span><br />
<br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;"><b>Ingredients:::</b></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;"><b> </b></span><span style="color: black; font-size: small;">2 lbs of mixed goat / mutton pieces,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">4-5 medium size potatoes, peeled and cut into cubes, </span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">2 big size onion, peeled and washed,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">6-7 nos. green chillies,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">2 inch ginger,peeled</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">5-6 nos. garlic cloves,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">1 or 2 nos. bay leaf,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">2 tbsp cumin powder,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">1 tbsp turmeric powder,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">1 1/2 tbsp of yogurt / curd,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">6-7 nos. whole dry red chillies,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">a pinch of sugar,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">a pinch of whole cumin seeds, </span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">1/2 tbsp garam masala powder,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">salt to taste,</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">7 tbsp cooking oil, preferably mustard oil.</span></span></span><br />
<b><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">Method:::</span></span></span></b><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">1. Slice one big onion. Take a blender and make a smooth paste of onion,green chillies,ginger,garlic and bay leaf. Now in the same blender, add yogurt,cumin powder and turmeric powder and blend all together adding little water.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">2. Wash and clean mutton / goat meat. Take a big bowl and marinate mutton pieces with the paste adding salt and 3 tbsp oil. Cover it and leave aside for at least 2 hours.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">3. Now cut the other onion into medium size cubes. Keep aside.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">4. Heat rest of oil in a pressure cooker,add little turmeric powder and add potatoes and fry nicely. When potatoes become light brownish in color, take out and keep aside.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">5. Now in the same oil,sprinkle a pinch of sugar in oil.When sugar melts, add cumin seeds. </span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">6.When seeds start spluttering, add marinated mutton pieces in oil and starts stirring. Add left-over marination also in oil. </span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">7. Fry mutton pieces on medium to high flame for minimum 15 minutes or until oil comes out. Stir every 5 minutes. Now add cubes onion pieces and mix nicely and stir for 5 more minutes.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;">8. Add fried potatoes and mix with mutton and sprinkle garam masala powder and one cup warm water and close the pressure cooker and let it cook for 15-20 minutes or up to two whistles. Let it cool and when pressure goes off, open the pressure cooker and serve hot with plain steamed rice.</span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black; font-size: small;"><b>Now I generally crush cinnamon,cloves and cardamon together and then use it to get fresh and nice aroma what you can't get from store-brought ones. In India, my mom used to add raw papaya pieces instead of yogurt for easy cooking because in India, goat meat takes longer time to cook. It is better to use a pressure cooker for mutton / goat-meat for fast cooking. In normal pan, it will take longer time to cook. You can use tomatoes while frying and garnish with coriander leaves too.</b></span></span></span><br />
<br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b>Mamsam Pulusu / Andhra Mutton Curry :::</b></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/TEjzq73cM-I/AAAAAAAAIeo/D_AKz5ynK-E/s1600/S1054453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_mpi--jkjIro/TEjzq73cM-I/AAAAAAAAIeo/D_AKz5ynK-E/s640/S1054453.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b><span style="color: black;"><span style="font-size: small;">I brought the other day lamb which we generally don't eat but again I need to prepare something different and but spicy too. What would be the better idea to search a pure Andhra delicacy and make my south Indian friend happy. Andhra dishes specially non-veg ones are known for hot spicy taste and yet yummy too. This is very simple dish with one most important ingredient, tamarind along with basic ones which gives the dish a different aroma and tempting taste and you will try once more. Originally this recipe is from Sailusfood website which I prepared with little modifications.</span></span></b></span></span><br />
<br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><b><span style="color: black;"><span style="font-size: small;">Ingredients :::</span></span></b></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1/2 kg or approx one lb lamb pieces,washed</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2 tbsp turmeric powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2 tbsp extra hot red chilli powder,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2 large onions,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">5 big garlic cloves,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">3" ginger,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">5 no. green chillies,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">one big ball tamarind,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">oil to fry,</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">salt to taste.</span></span></span></span><br />
<b><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></span></b><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">1. Marinate lamb pieces with turmeric powder and salt.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">2. Make a coarse paste of onions,green chillies,ginger and garlic. Keep aside.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">3. Heat sufficient oil in a pressure cooker or deep bottomed pan, add onion paste and fry nicely up to 6-7minutes on medium flame and sprinkle a little bit salt to cook faster. You can keep the pan covered too.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">4. Add lamb pieces and red chilli powder and saute for 3-4 minutes or until oil separates .You can sprinkle little water if needed here. Then pressure cook adding one cup warm water up to two whistles or until almost done. </span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">5. In the mean time, soak tamarind into warm water for one hour and extract pulp out of it.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">6. Add tamarind pulp into the pressure cooker or pan mixing slowly and let it cook for almost 25 minutes on low medium flame. You can add one cup warm water if you need thinner consistency. Adjust salt too. Try to avoid burning at the bottom stirring sometimes.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;">7. When lamb pieces are totally cooked and simmered in tamarind gravy, serve with hot plain rice or any rice dishes of your wish.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: 29px;"><span style="color: black;"><span style="font-size: small;"><b>You can directly add lamb pieces in oil as the original recipe was but I marinated to avoid the raw smell.I already extracted tamarind pulp and simmer it with red chili powder and jaggery before which I used for this dish and that gave the dish extra tangy and spicy taste with a little touch of sweetness. You can adjust spice level too. and garnish with coriander leaves if you wish.</b></span></span></span></span><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Gongura Mutton curry:::</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/SudwbUTQcTI/AAAAAAAAIT0/fW9vHtT96d4/s1600-h/gongura+mutton.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://3.bp.blogspot.com/_mpi--jkjIro/SudwbUTQcTI/AAAAAAAAIT0/fW9vHtT96d4/s320/gongura+mutton.JPG" width="379" /></a></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
This is one of south Indian states, Andra Pradesh special preparation which they prepare specially in winter season and this recipe has been prepared by my great-grandmother-in-law. I know I cannot make so good like her but I tried my best to prepare good. Gongura leaves are easily available in all the southern states of India and I have seen the same bunch of leaves in Eastern parts of India too but with different name. I don't know the English name but here in USA or countries this leaves are available.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_mpi--jkjIro/SueUQhFw58I/AAAAAAAAIUU/RAfu43N4fvk/s1600-h/gongura+leave.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_mpi--jkjIro/SueUQhFw58I/AAAAAAAAIUU/RAfu43N4fvk/s320/gongura+leave.JPG" /></a></div>
<div style="text-align: center;">
<span style="color: #660000; font-size: 180%; font-weight: bold;"> <span style="font-size: large;">Gongura leaf</span></span></div>
<div style="color: black;">
<span style="font-size: small; font-weight: bold;"> Ingredients:::</span></div>
<div style="color: black;">
<span style="font-size: small;">a bunch of gongura leaves, finely chopped</span></div>
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1 lb or 1/2 kg mutton pieces,washed and cleaned,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">one medium size onion,finely chopped,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">4-5 nos green chillies, slit lengthwise,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1 tsp ginger-garlic paste,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">one small ripe tomato,finely chopped or pureed,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1 tsp turmeric powder,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">2 tsp dhania powder,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1 tsp red chilli powder,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1/2 tsp cumin powder,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1/2 tsp garam masala powder,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">salt as per taste,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">2-3 tsp oil,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1/2 tsp ghee / clarified butter,</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">coriander leaves (optional)..</span></span><br />
<br />
<b><span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">Method:::</span></span></b><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">1. Heat one and half tsp of oil in a pan.When smoke starts to come out, make the flame low and then add mutton pieces and half of the turmeric powder,red chilli powder,cumin powder,coriander powder and fry nicely on medium flame for 5 mins.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">2. Now pressure cook mutton pieces with half cup of water for 3 or 4 whistles / 25 mins.Keep aside.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">3. Heat oil in a kadai / deep bottomed pan, add chopped onions,green chillies and then saute for 2 mins. Then add ginger-garlic paste and saute again for 2 mins.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">4. Add turmeric powder and chopped or pureed tomatoes and then chopped gongura leaves. Fry for 5mins.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">5. When the leaves melts or cooked nicely then add cooked mutton pieces to the pan and mix everything properly and if needed add half cup water and then let it simmer on slow flame for 10-15mins.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;">6.When done, sprinkle garam masala and ghee on top and then serve hot.</span></span><br />
<span style="color: #660000; font-size: 180%;"><span style="color: black; font-size: small;"><b>Here in USA the leaves are very matured so after the step 4,make it cool little and then grind it to paste and then mix with mutton pieces.If the leaves are tender then no need to grind the leaves.</b></span></span><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Mutton Chops <span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Masala</span></span> :::</span></div>
<span style="color: #660000; font-size: 180%; font-weight: bold;"><br />
</span><a href="http://2.bp.blogspot.com/_mpi--jkjIro/SdZiluoLapI/AAAAAAAAFd4/oVCmNdem_aM/s1600-h/muttonchopsmasala.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5320548410096052882" src="http://2.bp.blogspot.com/_mpi--jkjIro/SdZiluoLapI/AAAAAAAAFd4/oVCmNdem_aM/s320/muttonchopsmasala.JPG" style="cursor: pointer; display: block; height: 270px; margin: 0px auto 10px; text-align: center; width: 402px;" /></a><br />
<div style="text-align: left;">
<span style="color: #660000; font-size: 100%; font-weight: bold;"><span style="color: #333333;">This is an experimental dish of my dear husband.Whenever he wants me to give a treat or rest from kitchen,he goes to kitchen and never finds anything so whatever he feels good puts together and makes something.But this dish came very good and I love to eat again and again.This dish goes well with again hot steaming rice,fried rice or <span id="SPELLING_ERROR_1"><span id="SPELLING_ERROR_1">pulao</span></span> and <span id="SPELLING_ERROR_2"><span id="SPELLING_ERROR_2">roti</span></span> too.</span></span><br />
<span style="color: #660000; font-size: 100%; font-weight: bold;"> </span><br />
<span style="color: #660000; font-size: 130%; font-weight: bold;"><span style="color: #333333;">Ingredients:</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">2lbs Goat/Lamb chops or ribs(approx 10-12 pieces),</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1/2 cup curd/yogurt,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">2 medium size onion finely chopped,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">2 medium size tomatoes finely chopped,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1 tsp ginger-garlic paste,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">6-7 green chillies chopped,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1 tsp red chilly powder,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1tsp cumin powder,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">2 tsp coriander powder,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1/4 black pepper powder,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1/2 tsp <span id="SPELLING_ERROR_3"><span id="SPELLING_ERROR_3">garam</span></span> <span id="SPELLING_ERROR_4"><span id="SPELLING_ERROR_4">masala</span></span> powder,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">oil n salt,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">1 cup coriander leaves,</span></span><br />
<span style="color: #660000; font-size: 100%;"><span style="color: #333333;">a few curry leaves. </span></span><br />
<br />
<span style="font-weight: bold;">Method::</span><br />
1.Wash and clean chops and marinate with curd,ginger-garlic paste,coriander powder,cumin powder,red chilly powder,black pepper powder and little oil.<br />
2.Keep aside for 1hour.<br />
3.Now take a pressure cooker,heat 1 tsp oil and fry marinated mutton chops properly until raw smell goes off.Keep on stirring not to burn those pieces.<br />
4.Add half of water and pressure cook up to 3 whistle or for 20<span id="SPELLING_ERROR_6"><span id="SPELLING_ERROR_6">mins</span></span>(for pressure cooker without whistle).<br />
5.Now heat oil in a pan ,add chopped onion,curry leaves and green chillies. Fry until onion becomes light brown in color.<br />
6.Add chopped tomatoes and fry until oil separates.<br />
7.At last ,add cooked ribs/chops and mix thoroughly and sprinkle <span id="SPELLING_ERROR_7"><span id="SPELLING_ERROR_7">garam</span></span> <span id="SPELLING_ERROR_8"><span id="SPELLING_ERROR_8">masala</span></span> and adjust salt.<br />
8.Stir fry on very low flame first and after 5 <span id="SPELLING_ERROR_9"><span id="SPELLING_ERROR_9">mins</span></span> on medium flame another 5 <span id="SPELLING_ERROR_10"><span id="SPELLING_ERROR_10">mins</span></span>.<br />
9.When oil separates,garnish with coriander leaves and Serve hot.<br />
<span style="font-weight: bold;">Always try to cook mutton in a pressure cooker or oven.If you don't have both,try it in a saucepan too.But that will take lot of time to cook. You can avoid tomatoes if you want.</span><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Mutton <span id="SPELLING_ERROR_13"><span id="SPELLING_ERROR_13">Dakbangla</span></span> :::</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E221SA0wEeE/T2vgF0O4TPI/AAAAAAAAKR4/nP3b9fEEMC0/s1600/mutton+dakbangla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-E221SA0wEeE/T2vgF0O4TPI/AAAAAAAAKR4/nP3b9fEEMC0/s400/mutton+dakbangla.jpg" width="400" /></a></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><span id="SPELLING_ERROR_14"><span id="SPELLING_ERROR_14">Dakbangla</span></span> <span id="SPELLING_ERROR_15">means rest-house</span> in the forest. This Dish used to be prepared when people goes for picnic or hunting and in camping.There they don't have time for marination. I have come across this recipe in one of great communities of Orkut and given by <span id="SPELLING_ERROR_16"><span id="SPELLING_ERROR_16">Kaushik</span></span>. I tried couple of times for parties and Sunday lunch as it doesn't need any preparation and saves lot of time. <span id="SPELLING_ERROR_17">Every time</span> it was hit . Here is the my version of this dish.</span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<span style="font-size: 100%;">2lb Goat/Lamb (approx 1 kg),</span><br />
<span style="font-size: 100%;">1 medium size onion,</span><br />
<span style="font-size: 100%;">5-7 nos green chillies cut lengthwise,</span><br />
<span style="font-size: 100%;">1/2 cup yogurt,</span><br />
1/2 black pepper powder,<br />
1 tsp ginger & garlic paste each,<br />
1/2 tsp <span id="SPELLING_ERROR_18"><span id="SPELLING_ERROR_17">garam</span></span> <span id="SPELLING_ERROR_19"><span id="SPELLING_ERROR_18">masala</span></span> powder,<br />
2" cinnamon stick,<br />
4 cloves,<br />
2 nos. Cardamon,<br />
2 bay leaves,<br />
1 tsp turmeric powder,<br />
2 tsp cumin powder,<br />
1 tsp coriander powder,<br />
1 or 2 tsp red chilly powder,<br />
coriander leaves for garnishing,<br />
a pinch of sugar for caramelizing,<br />
salt as per taste,<br />
oil.<br />
<br />
<span style="font-weight: bold;">Method:</span><span style="font-weight: bold;">:</span><br />
1. Wash and clean properly Goat/Lamb pieces and Keep aside after draining excess water.<br />
2. Make a smooth paste of 3 green chilies and onion and Keep aside.<br />
3. Heat oil in a deep saucepan, add sugar and let it <span id="SPELLING_ERROR_20">dissolve</span> in oil.<br />
4. Add bay leaves,cardamon,cloves and cinnamon and saute for half a minute.<br />
5. Now add green chillies and onion paste and fry until it becomes translucent.<br />
6. Add ginger & garlic paste and saute for a minute on medium flame.<br />
7. Now add turmeric powder,red <span id="SPELLING_ERROR_21">chilly</span> powder and yogurt and stir fry continuously for a min.<br />
8. Now goat/lamb pieces and rest of the green chilies and fry on high flame .<br />
9. Add black pepper powder,cumin & coriander powder and sprinkle little water and saute for<br />
some time until oil separates.<br />
10. Now add salt and 3 cups of water and cover the saucepan with a lid and let it cook.<br />
11. After 15-20 <span id="SPELLING_ERROR_22"><span id="SPELLING_ERROR_19">mins</span></span> or when it is cooked nicely,sprinkle <span id="SPELLING_ERROR_23"><span id="SPELLING_ERROR_20">garam</span></span> <span id="SPELLING_ERROR_24"><span id="SPELLING_ERROR_21">masala</span></span> & coriander leaves and cover the saucepan until you serve.<span style="font-weight: bold;"> </span><br />
<span style="font-weight: bold;">I always use pressure cooker for this dish for fast cooking and you can use this recipe for chicken too. But <span id="SPELLING_ERROR_25">don't</span> use pressure cooker for chicken if you are in USA or UK. Instead of yogurt you can raw papaya pieces while cooking or lemon juice too.</span><br />
<br />
<span style="color: #660000; font-weight: bold;"><span style="font-size: 180%;"><span id="SPELLING_ERROR_22">Keema</span> Fry :::</span></span></div>
<span style="font-weight: bold;"><br />
</span><a href="http://3.bp.blogspot.com/_mpi--jkjIro/Seyct5F5LHI/AAAAAAAAGLs/AlAybYkw9bY/s1600-h/keemafry.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5326804771506039922" src="http://3.bp.blogspot.com/_mpi--jkjIro/Seyct5F5LHI/AAAAAAAAGLs/AlAybYkw9bY/s320/keemafry.jpg" style="cursor: pointer; display: block; height: 244px; margin: 0px auto 10px; text-align: center; width: 375px;" /></a><br />
<div style="text-align: left;">
<span style="font-weight: bold;"><span id="SPELLING_ERROR_23">Keema</span> or Minced(ground) fry is very common recipe in India.You can use <span id="SPELLING_ERROR_24">chicken</span>,goat or lamb anything of your choice.I have learned this recipe from one Bengali cookbook to use as <span id="SPELLING_ERROR_25">stuffing's</span> for <span id="SPELLING_ERROR_26">Singaras</span>.I modified it a little bit as south <span id="SPELLING_ERROR_27">Indian</span> style. I serve as side dishes for <span id="SPELLING_ERROR_28">Biriyani</span> ,<span id="SPELLING_ERROR_29">Naan</span> or <span id="SPELLING_ERROR_30">porota</span> or sometimes with hot plain rice. </span><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
1.5 / 2 lbs <span id="SPELLING_ERROR_31">keema</span>,<br />
1 big size onion,finely chopped,<br />
5-6 green chillies ,chopped,<br />
2 tsp ginger & <span id="SPELLING_ERROR_32">garlic</span> paste each,<br />
1/4 tsp whole cumin seeds,<br />
5-6 curry leaves,<br />
1 dry red <span id="SPELLING_ERROR_33">chilli</span> ,<br />
1/2 turmeric powder,<br />
1/2 tsp cumin & coriander powder each,<br />
1/4 cup tamarind pulp(soak tamarind in hot water and squeeze to take out pulp)<br />
1/4 tsp <span id="SPELLING_ERROR_34">gorom</span> <span id="SPELLING_ERROR_35">masala</span>,<br />
coriander leaves for garnishing,<br />
salt ,<br />
oil to fry.</div>
<div class="para" style="text-align: left;">
<br />
<span style="font-weight: bold;">Method:::</span><br />
1. Wash & drain <span id="SPELLING_ERROR_36">keema</span> nicely. Try to drain excess water properly.<br />
2. Heat oil in a frying pan or pressure cooker,add cumin seeds,curry leaves, whole red <span id="SPELLING_ERROR_37">chilli</span> and saute for half a minute.<br />
3. Now add chopped onion,green chillies and saute for another half a minute.<br />
4. Add ginger-garlic paste and stir nicely until onion turns light brownish in color.<br />
5. Add turmeric powder,cumin-coriander powder,red <span id="SPELLING_ERROR_38">chilli</span> powder and sprinkle little water and let ti cook covered until oil separates .<br />
6. Now add <span id="SPELLING_ERROR_39">keema</span> and stir <span id="SPELLING_ERROR_40">continuously</span> to avoid burning.If needed sprinkle little water too.<br />
7. Now add salt and let it cook in pressure cooker for three whistles.<br />
8. Once done,open the pressure cooker and keep on stirring to fry <span id="SPELLING_ERROR_41">keema</span> until excess water goes off on high flame.<br />
9. Sprinkle <span id="SPELLING_ERROR_42">gorom</span> <span id="SPELLING_ERROR_43">masala</span> and coriander leaves on it and fry for some more minutes.Serve hot and you can garnish with fresh coriander leaves too.<br />
<br />
<span style="font-weight: bold;">If you are not using pressure cooker ,then from step 6 sprinkle little more water and cover the pan and let it cook for 20-22 <span id="SPELLING_ERROR_44">mins</span>. Keep on checking whether you have to add little more water for cooking to avoid burning.At last,keema will taste better if you fry nicely .</span><br />
<br />
<br /></div>
<br />
<span style="font-weight: bold;"><br />
<br />
</span>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-79349977450670791562010-09-14T16:48:00.001-05:002014-04-17T21:45:34.705-05:00Prawn / Shrimp recipes...<div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Whenever someone talk about Shrimp or Prawns, all I see nice and hot simply fried ones marinated with turmeric powder and salt. I used to stand in kitchen whenever my mom used to fry those pieces.That's one of my childhood memories which I cherish. I feel lucky enough that I do not have seafood allergy or I would really miss the yummy taste of shrimp or prawns. Though it is high in calcium but also high in cholesterol and low in food energy but we can have prawns once in a while. There are many recipes I have gone through when I started learning cooking and I will share with you here.</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span">Prawn masala :::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-X-g7tr6vsrc/UxAYNDDg9eI/AAAAAAAANnw/BXYHyZlex_o/s1600/prawnmasala1.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-X-g7tr6vsrc/UxAYNDDg9eI/AAAAAAAANnw/BXYHyZlex_o/s1600/prawnmasala1.2.jpg" height="428" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span"><span style="font-size: small;">Shrimp or prawn cooked in simple onion and tomato gravy is one what I always my mother-in-law whenever I go to India. This is one of delicious preparations I have learned from her. I often prepare this simple yet delicious shrimp preparation for weekends and in parties and always appreciated by many of my friends. </span></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span"><span style="font-size: small;">Ingredients :::</span></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">15-18 nos medium shrimps / prawns, washed and de-veined</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">one big onions, finely chopped or paste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2 large tomatoes, finely chopped,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;"></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">9-10 nos. fresh curry leaves,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">a pinch of garam masala,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">half cup tamarind pulp, optional </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">fresh coriander leaves for garnishing, </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">salt to taste,</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2 tbsp oil. </span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">Method:::</span></span></span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">1. Heat oil in a pan or kadai. Add ginger-garlic paste and curry leaves. Saute for a minute on low flame.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">2. Add chopped onion and sprinkle salt. Let it fry until onion becomes translucent. Now add turmeric powder and red chilli powder and then chopped tomatoes. Mix thoroughly and let it cook covered for 10 mins or so. Add little water and mix again and let it cook for another 10 mins.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;">3. Now add shrimps / prawns to the pan and mix with onion-tomato gravy. Fry on medium flame until shrimps / prawns become whitish. Now add little water and then cook covered for another 12-15 minutes or until water almost dries off. Open the lid and let is simmer for another 7-8 minutes. Sprinkle garam masala and chopped coriander leaves on the top and serve with hot steaming rice , pulao or biriyani.</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span class="Apple-style-span"><span style="font-size: small;"><b>If you don't want to add shrimps directly to the gravy then marinate with turmeric powder and salt and keep aside for 10 minutes and then fry lightly both the sides. Adjust your spice level. Sometimes I add a pinch of sugar while heating oil. That gives a nice red color when I use less red chilli powder.</b></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span"><span style="font-size: small;"><br /></span></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span">Pui shaake chingri ::::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-8cC2YUusadc/UerFJtSvtJI/AAAAAAAAMYk/XPy8LWfeJWk/s1600/puichingri1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8cC2YUusadc/UerFJtSvtJI/AAAAAAAAMYk/XPy8LWfeJWk/s640/puichingri1.JPG" height="392" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><a href="http://en.wikipedia.org/wiki/Basella_alba" target="_blank">Pui shaak</a> or Malabar Spinach or Indian spinach is found in tropical places and used as leafy vegetables like spinach. Back in India my mom used to grow in our garden and every now and then she used to pick fresh leaves for fritters or cook with lots of summer vegetables. The other day one of my friend was talking about making this leafy vegetable with shrimps, what we say chingri which is another popular dish in Bangladesh. Pui or what they say "PHU LEE" in Chinese or international super market is easily available in USA and of-course in Indian groceries and then I found this Bangladeshi recipe in an old website. </b></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-XdXX4PZTMJo/UerFSF4LmSI/AAAAAAAAMY0/uladtl2CQeI/s1600/puichingri4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XdXX4PZTMJo/UerFSF4LmSI/AAAAAAAAMY0/uladtl2CQeI/s640/puichingri4.JPG" height="426" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Pui leaves..</b></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. pui shaak stems with crisp leaves,</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">7-8 nos. shrimps, cleaned and De-veined,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">half cup finely chopped onion,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp garlic paste,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2-3 nos slitted green chillies,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos dry red chillies,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of red chilli powder, optional </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp turmeric powder,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp oil.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-RxKQpcJ-YhI/UerFSU9TbJI/AAAAAAAAMY4/poDqQQtfsxw/s1600/puichingri5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RxKQpcJ-YhI/UerFSU9TbJI/AAAAAAAAMY4/poDqQQtfsxw/s640/puichingri5.JPG" height="426" width="640" /></a></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Cut the pui leaves and then cut the stem into medium sizes. Wash thoroughly. </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat oil in a pan and add chopped onion, green chillies and dry red chillies. Saute a little and then add turmeric powder, red chilli powder, garlic paste and salt. </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">3. Now fry everything for 4-5 minutes on medium flame and then add shrimps. Stir nicely and cook uncovered for some time. Now take out shrimps from the pan and add washed pui leaves and stems. Add little oil if needed and sprinkle little salt. Cover the pan and cook for 6-7 minutes on medium flame or until the pui stems are cooked. </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now add the shrimps to the pan and cook for another 5 minutes. Once done, serve hot with hot plain rice.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>I have shared the original recipe here and I dint use red chilli powder as it should not be too spicy in taste.</b></span></div>
<div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Chingri Malaikari ::::</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-sNp3GEKv5_A/UbpvLd-MapI/AAAAAAAAMKI/wx6u9orYx1g/s1600/chingrimalaikari2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sNp3GEKv5_A/UbpvLd-MapI/AAAAAAAAMKI/wx6u9orYx1g/s640/chingrimalaikari2.JPG" height="368" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Chingri r malaikari or shrimps simmered in rich coconut gravy is another favorite and elegant preparation of Bengali cuisine. This popular one is always prepared for special occasions and on regular basis too. Fresh shrimps are the best ones for this preparation but here in USA I have to keep myself happy with frozen ones. This time I bought some big ones from Chinese markets. Long time back one of Orkut community member gave me her grandma's recipe and till now I simply follow the same recipe. </b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">10 big prawns / shrimps, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp turmeric powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">one medium size onion,finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. garlic cloves, paste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 small piece ginger, paste</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 no. tomato, paste or pureed</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp cumin, coriander and red chill powder each,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">one cup mustard paste ,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cup coconut milk , home-made or store brought</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 nos. green chillies, slitted</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">salt n sugar to taste, </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">oil for frying, preferably mustard oil.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for seasoning...</i></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 tsp whole cumin seeds,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos. bay leaves, </span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. big cardamon / baro elach,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 nos. small cardamon / chhoto elach,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. cloves,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2" cinnamon, broken</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1. Clean prawns thoroughly taking out the black vein from the back and hard shell. Keep the tail.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2. Marinate prawns with half of the turmeric powder and salt. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat oil in a kadai or wok, fry marinated prawns lightly or until color changes to orange. Take out immediately. Do not over-fry them.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">4. In the same oil, add a pinch of sugar in the oil. When sugar caramelizes, add all the ingredients mentioned for seasoning. Saute a little and then add finely chopped onions and saute for 2 minutes. Once it changes color then add ginger and garlic paste and fry for 2-3 minutes. Now add tomato puree and saute a little and cover the kadai or wok and let it cook for 4-5 minutes on low flame.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now add turmeric powder, red chilli powder, cumin and coriander powder and mix everything and let it cook covered again for 6-7 minutes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">6. Now mix 3 tbsp of water to the mustard paste and squeeze / strain in a bowl to take out mustard water. Add this mustard water to the pan and mix well. Let it simmer for 2-3 minutes and then add coconut milk with slitted green chillies. Cover the pan / kadai and let it boil on low flame for 5 minutes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">7. Now add lightly fried shrimps / prawns to the gravy and let it boil for 7-8 minutes. Add little sugar and salt according to your taste. Let it simmer on low flame for couple of minutes until the gravy becomes thick or once oil comes out . Switch off the gas and malaikari is ready.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>The whole preparation should be done on low flame and add very little water if needed. To enhance the taste of this curry, prepare one or two days before and keep it in refrigerator and then make it steaming hot before serving. This preparation takes little time and patience as you have to cook it on low flame. All the ingredients should be mixed and cooked very nicely to get delicious curry. Ginger-garlic paste should be very little and not over-powering the coconut milk taste.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>I used store-brought coconut milk what is easily available in Indian groceries here in USA. You can also mix hot water with freshly or frozen scrapped coconut and make it smooth paste and squeeze out milk out of it.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>I like to use large whole prawns what boosts the taste of this delicacy. To clean the prawns, remove the hard shell leaving the head and tail intact. Slit the back side of the prawn and take out the black thread and then carefully remove the eyes and cut the long antennae. It needs lots of efforts and patience for cleaning the prawns one by one. So to avoid the hassle you can bring those cleaned and de-veined ones without heads.</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span">Lau Chingri..shrimp sauteed with sweet bottle gourd ::::</span></b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span"><a href="http://1.bp.blogspot.com/-iyMwJuz4PQU/UX6eZAgcUhI/AAAAAAAAL84/Y6-J77Kbr2U/s1600/DSC_1879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iyMwJuz4PQU/UX6eZAgcUhI/AAAAAAAAL84/Y6-J77Kbr2U/s640/DSC_1879.JPG" height="396" width="640" /></a></span></b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">This simple preparation is very popular in every kitchen of North-Eastern parts of India which was originated from East Bengal. My mom used to keep aside some shrimps whenever dad used to bring prawns or shrimps fresh from the market and then the very next day mom used to prepare with sweet and juicy bottle-gourd. The aroma of roasted cumin powder and sauteed shrimp was so heavenly that I used to have rice with the preparation only. Here in USA small salad shrimps are easily available and sometimes I love to prepare this simple and quick dish with steaming plain rice. This is my mom's recipe.</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Ingredients:::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">One small fresh bottle-gourd, peeled and finely chopped,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">one big cup small shrimps,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/2" ginger,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">2-3 nos. green chillies,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1 or 2 nos. bay leaves,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">a pinch of cumin seeds,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/2 tsp turmeric powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/4 tsp roasted cumin powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">salt as per your taste,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1 tbsp oil, preferably mustard oil.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Method:::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1. Wash shrimps thoroughly and make a smooth paste of ginger and green chillies.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">2. Then heat oil in a kadai or wok and add little turmeric powder and salt and then add shrimps and fry for 2-3 minutes or until shrimps become crisp. Take out from the wok and keep aside.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">3. Now add whole jeere, bay leaves, ginger paste and saute for a minute. Add chopped bottle gourd pieces and add rest of the turmeric powder and salt and mix everything and then let it cook on low medium flame while covering the wok or kadai. Once bottle gourd pieces become soft and cooked then add fried shrimps and mix thoroughly and let it cook on medium flame so extra water evaporates and oil starts coming out. Fry for another 3-4 minutes stirring continuously to avoid burning. Sprinkle roasted cumin powder and adjust salt. Serve hot with plain steaming hot rice.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><b>Roasted cumin powder and ginger paste are optional and you can use only green chilli paste. You can sprinkle red chilli powder too. This dish can be prepared with dry shrimps too and in that case don't add salt while frying shrimps. In USA bottle gourd are not juicy and fresh that's why I use half cup of water while boiling.</b></span><b><span class="Apple-style-span"> </span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span"><span style="font-size: x-large;">Chingri Kalia ::: </span></span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-8aWJTrNk8Vk/T3Gziuux0gI/AAAAAAAAKVo/gDBZvKUGXXI/s1600/DSC_0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8aWJTrNk8Vk/T3Gziuux0gI/AAAAAAAAKVo/gDBZvKUGXXI/s640/DSC_0562.JPG" height="424" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Another delicious and rich preparation of prawn or shrimp or what we say, chingri from Suchismitadidi. Whenever I need any authentic Bengali recipe I browse all the recipes of my collection from her. This is very easy to prepare but patience with frying spices carefully and then you can enjoy a delicious meal with hot steamed plain rice. </b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 nos. medium size shrimps , De-veined and cleaned</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">6-7 nos. cauliflower florets,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. medium size potatoes, diced </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">one medium size onion,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1" ginger , peeled</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3 nos. green chillies,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">one medium size tomato, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp coriander- cumin powder, </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp turmeric powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 tsp red chilli powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup fresh scraped coconut paste with milk,optional</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of garam masala powder,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp ghee or clarified butter,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">salt n sugar to taste,</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1. Marinate shrimps or prawns with turmeric powder and salt and keep aside for 10-15 mins.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2. Make a smooth paste of onions,ginger and green chillies adding little water. Make tomato puree separately.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3. Heat oil in a pan and slightly fry all the marinated shrimps to coat with oil. Do not over-fry. Take out from pan and keep aside.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">4. In the mean time, mix all the dry spices with half cup of warm water. Keep aside. Fry cauliflower florets until raw smell goes off and then saute diced potatoes in the same pan. Add little oil and sprinkle turmeric powder if needed. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">5. In the same pan, add little more oil and sprinkle sugar and let it caramelize. Add onion paste and fry for 4-5 mins. Cover the pan if needed.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">6. Add tomato puree to the pan and saute a little and then add spice mix and fry nicely for 5-7 mins or until oil comes out to the top. Sprinkle little water if needed to avoid burning. Then add coconut paste to the pan. Mix thoroughly and let it simmer for 3-4 mins.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">7. Add shallow fried potatoes,
cauliflower and fried shrimps to the pan and mix with spices thoroughly
and fry for a min. Then add one and half cup of warm water and salt and cover the pan and let it cook for 12 mins or until potatoes are nicely cooked on medium-low flame. Once done, let it simmer for sometime and adjust salt. Serve hot with plain steamed rice.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Before serving you can sprinkle garam masala and little ghee to the gravy. Coconut paste is optional and adjust how gravy you need while adding water. You can add green peas also instead of potatoes. The best part of this dish is frying and the color and taste of the gravy depends how much you are frying all the spices and onion tomato paste on medium flame.</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span class="Apple-style-span">Chingri Peyajkoli :::</span></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-bQ8119yQMYQ/TzvaKuIj6QI/AAAAAAAAJwE/QmwH7wEtn6I/s1600/DSC_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bQ8119yQMYQ/TzvaKuIj6QI/AAAAAAAAJwE/QmwH7wEtn6I/s640/DSC_0437.JPG" height="424" width="640" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Another delicious dish with prawns or shrimp and what you say in Bengali, chingri machh. I was going through some shrimp recipes what I saved from one of wonderful orkut community and this I found given by one of the same community, Aditi. I had all the ingredients at home and prepared this simply yet tasty dish what goes very well with daal and hot steaming plain rice.</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Ingredients :::</span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">10 medium size prawns / shrimps, cleaned and De-veined ,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">4 cups coarsely chopped onions,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/4 tsp kalonji / kalo jeere / nigella seeds<b>,</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1 no. dry whole red chilli,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">2 nos. green chilli, slit lengthwise, </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/4 tsp turmeric powder,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">2 tbsp oil for frying,</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1/4 tbsp of mustard oil , optional </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">salt to taste.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><b>Method :::</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">1. Marinate prawns with turmeric powder and salt and keep aside for 10 mins.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">2. Heat oil in a pan and add whole red chilli and then green chillies and saute a little. Add marinated prawns to the pan and fry for 5-7 mins and then sprinkle little water and let it cook until prawns are soft and cooked covering the pan.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span">3. When prawns are almost cooked, add half of the chopped spring onions and cooks until spring onions are transparent. Add rest of the spring onions and little mustard oil and mix together and saute until water is dried. Serve hot as a side dish with any meal.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="Apple-style-span">Mustard oil is optional and if you don't like the pungent smell then don't use that. You can keep the head and shells of shrimp if you want. </span></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Chingrir Rosa :::</b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/TI_EjpZ1KJI/AAAAAAAAIjI/wF02NM08dro/s1600/S1054641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/TI_EjpZ1KJI/AAAAAAAAIjI/wF02NM08dro/s640/S1054641.JPG" height="480" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Rosa , means spicy curry in Bengali, is very common in West Bengali's kitchen. This recipe has a combination of sweet and spicy taste and a party favorite too. It takes a little time for beginners but once you make it, everybody will appreciate you. Anupa,one of my UK friends from orkut gave me this recipe and I modified this recipe a little as I didn't have couple of ingredient at home.Here's my version of Chingrir rosa.</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients ::</b></span><br />
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">10-15 medium size shrimp / prawns,cleaned and de-veined.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 big size onion, finely chopped,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 big tomato, finely chopped, </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2 inch ginger,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">half cup fresh lemon juice,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp plum sauce,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp turmeric powder,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp coriander powder n kashmiri red chilli powder each,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tbsp garam masala powder,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp poppy seeds paste, </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp sesame seeds paste,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tbsp tomato sauce,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">a pinch of sugar,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">oil to fry .</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>for seasoning ::</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp black cumin seeds / kalonji,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 green chillies, slit lengthwise.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method:::</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Take half chopped onion and make a nice paste with little warm water and squeeze out onion juice. Make a nice smooth paste of ginger and take half portion and mix with onion juice and now marinate prawns along with lemon juice,turmeric,salt and plum sauce for one hour. Then fry all the prawns nicely and keep aside.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2. Now in the same pan, heat oil and add black cumin seeds and slitted green chillies and saute for a little.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">3. When black cumin seeds starts spluttering, add rest of chopped onion and fry until it becomes translucent. Now add chopped tomatoes and saute for a minute. Sprinkle a pince of salt to cook nicely.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now add ginger paste,turmeric powder, coriander powder,kashmiri red chilli powder and garam masala powder. Fry for 2-3 mins nicely until oil separates. Sprinkle little water if needed.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">5. When oil comes out, add sesame and poppy seed paste with half cup of water and stir continuously to fry nicely to avoid burning at the bottom.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">6. When oil separates again, add sugar,tomato sauce and salt and continue stirring. When water comes out and the mixture is nicely fried then add fried prawns and sprinkle lemon juice and 1/4 cup of warm water and let it cook on low flame for 5 mins.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">7. Once done, garnish with fried onion leaves/ spring onion and lemon wedges. </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>In the original recipe. Anupa used Tahini paste but I replaced with sesame seed paste. Plum sauce and Tahini paste are easily available in Chinese supermarket and I used little more red chilli powder to make the dish spicy. Try to use medium to large size prawns and you can use olive oil but I love to use mustard oil as it gave a nice aroma.</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Sarse Narkel Chingri :::</span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/S70BwVhtysI/AAAAAAAAIbk/BmdiO1-kZyI/s1600-h/prawns+in+mustard+and+coconut+gravy...JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/S70BwVhtysI/AAAAAAAAIbk/BmdiO1-kZyI/s640/prawns+in+mustard+and+coconut+gravy...JPG" height="480" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>My mom used to prepare when I used to go home on vacation. I used to stand near mom and as soon as she was done with frying prawns, I used to have hot yummy prawn fry. I really miss those days. Here's my mom's recipe I m sharing with you which goes just perfect with hot steamed rice or any fried rice preparations.</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients ::::</b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">9-10 medium size shrimp / prawns,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">half cup freshly scrapped coconut,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4 tsp mustard seeds,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp black cumin seeds / kalo jeere / kalonji,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">5-6 nos. green chillies,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp turmeric powder,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 whole red chilli,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">salt to taste,</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">6 tsp mustard oil / any other oil.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method :::</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Wash and pat dry all the prawns and marinate with turmeric powder and salt and Keep aside for </span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">minimun 15mins.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">2. Heat 2 tsp oil in a saucepan or kadai and fry all the marinated prawns until the color changes to red. Take out from kadai.Don't over-fry prawns, it would be spongy.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">3.In between, make a smooth paste of mustard seends with green chillies and turmeric powder and soak with little more water and make smooth paste of coconut also.Keep aside.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4. Now in the same pan, heat 2 tsp more oil and then sprinkle black cumin seeds and pour the mustard seed paste and let it cook for 3-4 mins and then add fried prawns and adjust salt. Let it cook for 5 mins.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">5. Now add coconut paste and mix nicely altogether and then let it boil once or until raw smell of coconut goes off.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">6. Switch off the gas and spread little mustard oil over the dish and garnish with green chillies and coconut.Serve hot.</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Adjust spice according to taste. Mustard oil goes the best with this dish but you can use any other oil too. Sometime people first add coconut paste and then lastly mustard paste or you can mix together and add to the kadai.</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Mixed Vegetables fry with salad shrimp :::</span></b></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/_mpi--jkjIro/SuZutilCDxI/AAAAAAAAITk/L8XWnpVkGmA/s1600-h/mixed+veg+with+salad+shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/SuZutilCDxI/AAAAAAAAITk/L8XWnpVkGmA/s640/mixed+veg+with+salad+shrimp.JPG" height="478" width="640" /></a></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">This dish is one of the simple preparations and very common dish in Eastern India specially in Bengal. My mom generally used to prepare with dried shrimp or sometimes with big ones what is called prawns specially in winter season.Here I tried with salad shrimp easily available in any supermarket here in USA.</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Ingredients:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one small packet of salad shrimp,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">one small onion,finely chopped</span></span><b><span style="font-size: x-large;"><span style="font-size: small;">,</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4-5 green chillies,slit lengthwise,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a handful of diced fresh vegetables of your choice,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp roasted cumin powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 dry whole red chilli,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">a pinch of sugar for caramelizing, </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">salt as per your taste,</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">oil to fry. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Method:::</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">1. First wash all the vegetables and salad shrimp separately.If frozen,soak in warm water for sometime.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">2. Marinate shrimps with turmeric powder and salt and they fry in one spoon oil.Strain from oil and keep aside.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">3.Heat sufficient oil in a wok / kadai, add a pinch of sugar and when melts add chopped onion and green chillies and saute for some time until onions started changing color.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;">4.Add all the vegetables and sprinkle turmeric powder and salt and stir nicely over high flame for 2-3mins and then cover the kadai and let it cook for some time and when almost done ,add fried shrimp and mix thoroughly and then sprinkle roasted cumin powder.When done,serve hot with plain lentils soup and hot plain rice.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;">Here I used potatoes, pumpkins,ridge-gourd and Chinese brinjal/eggplant and these vegetables go well too.Sprinkle water whenever needed to avoid sticking the vegetables at the bottom of the wok / kadai. If you want, you can use fresh coriander leaves for garnishing and garam masala too.<br />
</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;"><span style="font-size: small;"> </span><br />
</span></b></span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-62488577985423915882010-06-25T12:51:00.000-05:002013-08-22T20:27:12.771-05:00Starters / Snacks..Non-Veg<div style="color: #660000;">
<div style="color: #990000;">
<b><span class="Apple-style-span" style="font-size: x-large;">Murg Malai Kabab :::: </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GcUiiLf_jMo/UgvLyNV04DI/AAAAAAAAMcY/zw3gxmwCEp0/s1600/murghmalaikabab7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-GcUiiLf_jMo/UgvLyNV04DI/AAAAAAAAMcY/zw3gxmwCEp0/s640/murghmalaikabab7.JPG" width="640" /></a></div>
<span style="color: black;"><b><br /></b></span>
<span style="color: black;"><b>The special ingredient of this kabab is cheese and also, cream or malai which makes the chicken kebab , what we say in India , Murg Malai Kebab / Kabab more tender, soft and mouth-watering adding creamy flavor and texture and that is the difference from Tandoori Chicken. Moist chicken pieces marinated two times with yogurt, cheese and fresh cream adding appropriate amount of spices is a simple Mughlai dish and one of the best appetizers for you and special guests. I have followed VahreVah recipes with little modifications.</b></span><br />
<span style="color: black;"><b>Ingredients:::</b></span><br />
<span style="color: black;">3 lbs chicken breasts, boneless</span><br />
<span style="color: black;">3 tsp black pepper powder,</span><br />
<span style="color: black;">2 tbsp ginger-garlic paste, squeezed to take out water</span><br />
<span style="color: black;">2 tsp garlic powder,</span><br />
<span style="color: black;">1 tsp cardamon powder,</span><br />
<span style="color: black;">1/2 tsp meat tenderizer / grated raw papaya,</span><br />
<span style="color: black;">one big cheese , mozzarella or 3 cheese Mexican,</span><br />
<span style="color: black;">1/2 cup non-fat yogurt,</span><br />
<span style="color: black;">2 tbsp sour cream,</span><br />
<span style="color: black;">one cup finely chopped green chillies n coriander leaves,</span><br />
<span style="color: black;">1 tbsp corn flour, optional</span><br />
<span style="color: black;">salt to taste.</span><br />
<br />
<b><span style="color: black;">Method :::</span></b><br />
<span style="color: black;">1. Wash properly and then pat dry chicken breasts and then cut into 1' cubes.</span><br />
<span style="color: black;">2. Take a big bowl or vessel and add black pepper, salt, ginger-garlic paste, garlic powder, cardamon powder and grated raw papaya. Mix everything and then add chicken pieces and rub the spices nicely to coat all the chicken pieces. Keep it for minimum one hour inside refrigerator. </span><br />
<span style="color: black;">3. Now take cheese in a bowl and rub with both of your palm nicely to make dry paste. Add yogurt, little salt, sour cream , finely chopped green chillies and coriander leaves and mix thoroughly with marinated chicken pieces again.</span><br />
<span style="color: black;">4. Keep again back to refrigerator for another 1-2 hour.</span><br />
<span style="color: black;">5. Now add little oil to marinated chicken pieces and place it carefully into the skewer keeping little space in between pieces. You can spray oil after putting into skewers instead of mixing oil.</span><br />
<span style="color: black;">6. Keep the oven temperature as high as possible or broil mode and then keep the skewers for 10 minutes. Turn the skewer once and then keep it for another 5 minutes. Serve hot sprinkling lemon juice or chaat masala.</span><br />
<b><span style="color: black;">Now the whole marination process is important part and water is not allowed at any step. But still if you see little watery then you can add corn flour at the second marination. But try to skip that. Adjust your spice level and salt too. And while mixing cheese at step 3, avoid any lumps.</span></b><br />
<span style="color: black;"><b>Generally this kababs / kebabs are served with mint-coriander chutney, but if you don't have the chutney then squeeze lemon juice or chat masala onto the kababs and salads. </b></span></div>
<div style="color: #990000;">
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span style="color: black; font-family: "Andalus","serif"; font-size: 12pt; line-height: 115%; mso-themecolor: text1;"></span></div>
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Chicken 65 :::</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rdYTh4gLlb0/UedYlOv1q8I/AAAAAAAAMYM/IGaaMcb6zrg/s1600/chicken65.1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rdYTh4gLlb0/UedYlOv1q8I/AAAAAAAAMYM/IGaaMcb6zrg/s640/chicken65.1.1.jpg" width="640" /></a></div>
<br />
<b><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">This is the first thing we used to order in Hyderabad as appetizer and biriyani for dinner. After coming here in USA we never found that quality in Indian restaurants. When I was in st Louis some one brought chicken 65 for a BBQ party with the same taste. After 3 years I tried this preparation for our appetizer party and everything was vanished in no time. I don't want to go with the discussion why and from where the name came from. There are loads of websites where you can find the answer. I will share the healthy version of this delicious and spicy appetizer with all my friends. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Ingredients ::::</span></span></span></b><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 lb boneless chicken thighs , cut into medium pieces,<i> </i></span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><i>for marination..</i> </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tsp turmeric powder,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/2 tsp black pepper powder, </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/2 cup lemon juice,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tbsp ginger-garlic paste,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tsp oil,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2 eggs, beaten </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tbsp corn flour, </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">salt to taste, </span></span></span><br />
<i><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">for tempering / seasoning...</span></span></span></i><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">10-12 nos. fresh curry leaves,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2-3 nos. dry red chillies, </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tbsp grated ginger n garlic each,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tsp red chilli powder,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 tsp coriander powder,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/2 cup fat-free yogurt / curd,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">4-5 nos. slitted green chillies, optional,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">oil for frying.</span></span></span><br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></b><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1. Take a big bowl, mix nicely chicken pieces with all the ingredients mentioned for marination except egg and corn flour. Keep it covered for minimum 4-5 hours. You can keep it marinated for overnight also. In that case, keep it inside refrigerator.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2. Now preheat oven for 375F and then mix beaten eggs and corn flour to the marinated chicken pieces.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">3. Take a baking sheet and brush or sprinkle little oil and then place all the chicken pieces and bake for 10-12 minutes. Use a toothpick or fork to check whether chicken is cooker or not. If needed keep it for another 7-10 minutes.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KfhKA58Rz8o/UedPe0Z3qiI/AAAAAAAAMX8/hf3BNFVpmsc/s1600/broiledchichenpieces++for+65.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="http://4.bp.blogspot.com/-KfhKA58Rz8o/UedPe0Z3qiI/AAAAAAAAMX8/hf3BNFVpmsc/s640/broiledchichenpieces++for+65.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span>
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">4. Mix red chilli powder and coriander powder with yogurt without any lumps. Keep aside. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">5. Now heat oil to the kadai / wok and add dry red chillies and curry leaves and saute a little and then add grated ginger and garlic. Fry on medium flame for 2 minutes and then add spice mixed yogurt and let it cook for 3-4 minutes adding little water.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">6. When yogurt starts boiling , add baked chicken pieces and mix with yogurt to give nice coating to the chicken pieces stirring continuously on high flame. Once it becomes dry ,garnish with fresh coriander leaves and curry leaves. Serve hot.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><b>For this preparation, always use chicken thigh meat only. Try to make little big piece also.</b></span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><b>While baking chicken pieces, please be careful not to overcook or put more temperature. Oven temperature varies so keep an eye while baking for the first time. Lemon juice makes chicken pieces tender so it wont take much time for baking. Alternatively, you can deep-fry too.</b></span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><b>For step 6, you have to be very careful while frying chicken pieces as all the pieces should get nice coating with yogurt mixing and don't stop stirring to avoid burning. Please adjust the spice level according to your taste.</b></span></span></span><b><span class="Apple-style-span" style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></b></div>
<div style="color: #990000;">
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Fish Tandoori :::</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_Oe60OW4D_U/TslIyfJJopI/AAAAAAAAJcA/SEitbNtkf4Q/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://2.bp.blogspot.com/-_Oe60OW4D_U/TslIyfJJopI/AAAAAAAAJcA/SEitbNtkf4Q/s640/DSC_0006.JPG" width="640" /></a></div>
<b><span class="Apple-style-span" style="font-size: x-large;"></span></b><span style="color: black;"><span style="font-size: small;"><b>This is one of the fastest and simplest snack preparation I have ever made. You have cleaned fish pieces inside freezer and then you need to spend very less time for this marination and the rest of the work will be done by your oven or you can shallow fry on stove-top too.</b></span></span><br />
<span style="color: black;"><span style="font-size: small;"><b>Ingredients :::</b></span></span><br />
<span style="color: black;"><span style="font-size: small;">5 medium size fish pieces, washed and cleaned</span></span><br />
<span style="color: black;"><span style="font-size: small;">5 tsp tandoori chicken masala , </span></span><br />
<span style="color: black;"><span style="font-size: small;">1/2 tsp red chilli powder,</span></span><br />
<span style="color: black;"><span style="font-size: small;">1/2 tsp dry mango / amchoor powder,</span></span><br />
<span style="color: black;"><span style="font-size: small;">salt as per your taste,</span></span><br />
<span style="color: black;"><span style="font-size: small;">1 tbsp oil.</span></span><br />
<br />
<b><span style="color: black;"><span style="font-size: small;">Method ::::</span></span></b><br />
<span style="color: black;"><span style="font-size: small;">1. Take a big salad bowl, add all the ingredients except fish pieces and mix nicely and then add fish pieces to the mixture and mix with the mixture and cover the bowl for 30 minutes.</span></span><br />
<span style="color: black;"><span style="font-size: small;">2. Preheat the oven 350 F and then place the fish pieces and let it cook for 15 minutes and then increase the temperature to 450 F and then let it cook for another 7 minutes to give nice brownish color on the top. Serve hot with any salad or chutney.</span></span><br />
<span style="color: black;"><span style="font-size: small;"><b>Please attend your oven while cooking for the first time as every oven varies with temperature and keep it warm before serving. You can spray little more oil while cooking to give nice deep fry touch too.</b></span></span><br />
<span style="color: black;"><span style="font-size: small;"><br /></span></span>
<b><span class="Apple-style-span" style="font-size: x-large;">Fish and Cabbage Balls :::</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_mpi--jkjIro/S7P9fOIRC4I/AAAAAAAAIbI/OSRWY0bNoC4/s1600-h/Fish+and+Cabbage+chop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_mpi--jkjIro/S7P9fOIRC4I/AAAAAAAAIbI/OSRWY0bNoC4/s640/Fish+and+Cabbage+chop.JPG" width="640" /></a></div>
<span class="Apple-style-span"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: black;"><b>When my husband bought <a href="http://en.wikipedia.org/wiki/Indo-Pacific_king_mackerel">Surmai</a> fish from market, the first thing I asked whether he knows how to prepare. That fish is very popular in coastal region of India specially in Maharashtra and Tamil Nadu areas. As I predicted, he could not make it properly and all fish pieces were in freezer. I just wanted to get rid of those fish pieces and that's why I tried this recipe and it really came very good. A very good preparation for starters or snacks but it needs early preparation. Just make the balls and keep it inside freezer covered and whenever you want to serve just fry or bake and your starter is ready.</b></span><br />
<br />
<span class="Apple-style-span" style="color: black;"><b>Ingredients :::</b></span><br />
<span class="Apple-style-span" style="color: black; font-size: small;">6-7 pieces of <a href="http://en.wikipedia.org/wiki/Indo-Pacific_king_mackerel">surmai</a> fish / <span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><b><span class="Apple-style-span" style="font-weight: normal;">king mackerel fish</span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal; line-height: normal;"> ,</span></b></span></span><br />
<span class="Apple-style-span" style="color: black; font-size: small;"><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal; line-height: normal;">one big cup shredded cabbage,</span></b></span></span><br />
<span class="Apple-style-span" style="color: black; font-size: small;"><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal; line-height: normal;">3 nos. green chillies, finely chopped,</span></b></span></span><br />
<span class="Apple-style-span" style="color: black; font-size: small;">a very little finely chopped onions,</span><br />
<span class="Apple-style-span" style="color: black; font-size: small;">1 tbsp ginger-garlic paste,</span><br />
<span class="Apple-style-span" style="color: black; font-size: small;">1/4 tbsp turmeric powder,</span><br />
<span class="Apple-style-span" style="color: black;">1 tbsp red chilli powder,</span><br />
<span class="Apple-style-span" style="color: black;">1/2 tbsp coriander powder and cumin powder each,</span><br />
<span class="Apple-style-span" style="color: black;">1/2 tbsp corn flour,</span><br />
<span class="Apple-style-span" style="color: black;">salt to taste,</span><br />
<span class="Apple-style-span" style="color: black;">oil to fry.</span><br />
<b><span class="Apple-style-span" style="color: black;">For Deep-Frying :::</span></b><br />
<span class="Apple-style-span" style="color: black;">4 tbsp of all purpose flour</span><br />
<span class="Apple-style-span" style="color: black;">1 egg beaten,</span><br />
<span class="Apple-style-span" style="color: black;">2 tbsp milk,</span><br />
<span class="Apple-style-span" style="color: black;">1 cup of breadcrumbs,</span><br />
<span class="Apple-style-span" style="color: black;">oil for deep frying.</span><br />
<span class="Apple-style-span" style="color: black;"><br />
</span><br />
<b><span class="Apple-style-span" style="color: black;">Method :::</span></b><br />
<span class="Apple-style-span" style="color: black;">1.First clean the fish pieces and then marinate with turmeric powder and very little salt. Keep aside.</span><br />
<span class="Apple-style-span" style="color: black;">2. Heat 1 tbsp oil in a skillet or kadai, add ginger-garlic paste and saute for a minute. Then add finely chopped onions and slitted green chillies.Sprinkle salt and fry nicely for 2-3 mins.</span><br />
<span class="Apple-style-span" style="color: black;">3. Now add fish pieces and add red chilli powder,coriander powder and cumin powder and fry untill fish pieces are half cooked or at least for 10mins covered with lid on medium flame.</span><br />
<span class="Apple-style-span" style="color: black;">4. When nice aroma starts coming out, add chopped cabbage and mix thoroughly and again let it cook for another 10-15 mins .</span><br />
<span class="Apple-style-span" style="color: black;">5. Let it cool and then sprinkle corn flour and then make 5-6 medium size balls out of the mixture.Keep aside.</span><br />
<span class="Apple-style-span" style="color: black;">6.Take a large bowl, whisk egg, milk and all purpose flour and very little salt nicely and dip the fish cabbage balls one by one and then immediately roll over breadcrumbs and place on paper towel.</span><br />
<span class="Apple-style-span" style="color: black;">7. </span><span class="Apple-style-span" style="color: black;">You can keep these balls inside freezer and before serving, </span><span class="Apple-style-span" style="color: black;">heat sufficient oil in a deep bottomed pan, deep fry all the fish balls and serve hot with ready made sauces or tomato ketchup. You can preheat oven at 400'F and then bake for 15mins and then put the oven for broil mode and then keep for 4-5 mins to make the fish balls crispy. </span><br />
<span class="Apple-style-span" style="color: black;"><br />
</span><br />
<b><span class="Apple-style-span" style="color: black;">If you don't want to use egg then mix corn flour with water nicely without leaving any lumps and use it instead of egg and milk. While frying cabbage and fish pieces, mash the mixture with spatula. I generally make breadcrumbs at home using normal bread pieces, preferably old leftover breads. Just toast them and then grind them to make coarse fresh breadcrumbs.</span></b><br />
<br />
<span class="Apple-style-span" style="color: black;"><b> </b></span><br />
<span style="font-size: x-large;"><b>Fish Chop :::</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/Ss0MagxpEMI/AAAAAAAAIQs/M0lzYtW5YxQ/s1600-h/fish+chop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="429" src="http://3.bp.blogspot.com/_mpi--jkjIro/Ss0MagxpEMI/AAAAAAAAIQs/M0lzYtW5YxQ/s640/fish+chop.JPG" width="640" /></a></div>
<span style="font-size: x-large;"><b> </b></span><br />
<span style="font-size: x-large;"><b> <span style="color: black;"><span style="font-size: small;">Fish chop with a hot cup of ginger tea is one of the favorite snacks or starters for Eastern parts of India on rainy day or winter evenings. I was planning to prepare the day I had at Romi's house when I visited in India. It was so yummy that I wanted my husband to taste.So at last I took the recipe from Romi, my sweetheart buddy and of course followed our beloved Suchismitadidi's recipe and did in my way.</span></span></b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Ingredients::</span></span></b></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;"> </span><span style="color: black; font-size: small;">6-7 medium size fish pieces,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2 big potatoes,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1 tsp ginger-garlic paste,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">4-5 green chillies finely chopped,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1 medium size onion finely chopped,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1/2 tsp roasted cumin powder,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1/2 tsp turmeric powder,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1/4 tsp red chilli powder,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">a pinch garam masala powder(Optional), </span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1 tsp lime juice,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2 tsp of corn flour,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2 eggs beaten,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">half cup bread crumbs,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1/2 cup coriander leaves chopped,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">salt as per taste,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">oils to fry .(preferably vegetable oil).</span><b><span style="color: black;"><span style="font-size: small;"> </span></span></b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Method:::</span></span></b></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1. F</span></span><span style="color: black;"><span style="font-size: small;">irst wash and clean the fish pieces and boil with 1/4 tsp of salt and turmeric powder for 7-8 min.</span></span></span><span style="font-size: x-large;"><span style="color: black; font-size: small;"> Now smash the fish pieces when little warm taking out all the bones from them. Keep aside.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2. Boil the potatoes with water putting a little salt on stove top or in microwave for 8-9 minutes.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">3.When done, smash potatoes with fish pieces again nicely and smoothly.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">4. Take a skillet / kadai, heat 1 tsp oil and add ginger-garlic paste,chopped onions and chopped green chillies and saute for some time.Now add potatoes and fish mixture and then mix nicely.Now sprinkle roasted cumin powder,red chilli powder,turmeric powder and garam masala powder. Saute everything nicely.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">5. Adjust salt and spices and then when done ,take off from flame and let it cool.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">6. Add lime juice and coriander leaves and corn flour to the mixture and knead smooth. Now make balls from that mixture and dip in beaten eggs mixed with salt and little red chilli powder(if you need more spicy) and roll them on bread crumbs one by one and Keep aside for some time.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">7. Deep fry them on medium flame and keep on paper napkin to absorb extra oil. Serve hot with tomato or coriander chutney or tomato ketchup and salads.</span></span><b><span style="font-size: x-large;"><span style="color: black; font-size: small;"> </span></span></b><br />
<b><span style="font-size: x-large;"><span style="color: black; font-size: small;">Make sure there is no water / steam left into the mixture then while frying it will break . Here I lightly fried the fish pieces after marinating with turmeric powder and salt instead of boiling. I used corn flour to absorb extra water from the mixture. Some people use roasted peanuts and tomatoes too.</span></span></b><br />
<br />
<br />
<span style="font-size: x-large;"><b>Kebab/Kabab recipes :::</b></span></div>
<br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;">Kebab,as everybody knows, is a meat dish where minced or small cubes of meats or chickens are marinated with different spices and then wrapped on a skewer and finally grilled or broiled.You can use </span></b></span><span style="font-size: large;"><b><span style="color: black; font-size: small;">different vegetables also and sometimes,kebabs or kebabs are deep fried too. Here's I have shared some of Kebab preparation which I have learn from my friends and some of the websites.</span></b></span><br />
<br />
<span style="font-size: large;"><b>Mutton Sheek Kebab ::::</b></span><br />
<span style="font-size: large;"><b><br />
</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/SqfnJ2MYkvI/AAAAAAAAHi8/S3U9iZPkjbU/s1600-h/muttonsheekkabab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_mpi--jkjIro/SqfnJ2MYkvI/AAAAAAAAHi8/S3U9iZPkjbU/s640/muttonsheekkabab.JPG" width="552" /></a></div>
<div style="color: #660000;">
<br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;">Mutton Sheek or sheesh kebab is a preparation where keema or mince goat meat mixed with different spices and wrapped on a sheek or skewer and then grilled on oven.This goes well as starters or snacks.After going through vah re vah chef's recipe and the recipe given by Kaushik , I have prepared this dish.</span></b></span><br />
<br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;">Ingredients:::</span></b></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 lb or 1 kg Goat / Lamb keema(minced)</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 big onion sliced, </span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1' inch chopped ginger,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">4-5 nos. green chillies chopped,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">2 cloves garlic chopped,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">fresh coriander leaves chopped,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 1/2 tsp garam masala powder,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 tsp coriander powder,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 tsp red chilly powder,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1/4 roasted cumin powder (optional),</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">half cup lemon juice,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 tsp chaat masala (available at Indian grocery),</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">1 tsp oil,</span></span><br />
<span style="font-size: large;"><span style="color: black; font-size: small;">salt as per taste.</span></span><br />
<br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;">Method::</span></b></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1. First heat 1/2 tsp of oil in skillet and fry the sliced onion until rawness gone.Keep aside.</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2. Wash and keep keema / minced meat on a colander to take off extra water.and spread on a paper napkin.</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">3. Now take a big bowl(preferably salad mixing bowl),mix all the ingredients and knead them very well using half spoon of oil. Be careful it should not be watery as that will break while grilling or baking the kebabs.Keep the mixture aside.</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">4. Make balls from that mixture and then take little water on your palm and wrap these balls on a skewer to give nice kebab shape up to 4-5 inch length.</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">5. Now preheat oven at 400'F and then place the skewer on a baking tray and keep inside the oven for 10mins at 300'F. Then brush or sprinkle rest of oil on kebabs and turn the skewer and keep for another 10-15mins.</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">6. Now take out and serve hot sprinkling lime juice and chaat masala with salads.</span></span></span><br />
<br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><b>Here kneading all the ingredients is very important or kebabs wont come smooth and juicy.I used mixer to mix all the ingredients and then knead them well. Again I must say check the spice level and your oven temperature as it varies .So first time keep an eye while baking to avoid burning and tough dry kebabs.</b><br />
</span></span></span><br />
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span><b><span style="color: black; font-size: small;"><br />
</span></b></span><br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;"><br />
</span></b></span><br />
<span style="font-size: large;"><b><span style="color: black; font-size: small;"><br />
</span></b></span><br />
<div class="para">
</div>
<div class="para">
<br />
<br />
<br />
<span style="font-size: large;"><br />
</span></div>
</div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com7tag:blogger.com,1999:blog-8370433114412394754.post-89888444502534911542010-03-30T19:53:00.000-05:002011-10-30T14:47:35.704-05:00Mushroom recipes...<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b>Mushrooms are nowadays very popular all over the World and more than thousands types of mushrooms are available all over the World. Mushrooms are low calorie foods and very good in taste and rich with calcium and riboflavin and good dish for vegetarian too. Recently I have started preparing mushroom dishes as this is my husbands favorite too. I will share with you some of mushroom preparations here which I have learned from my friends and other websites.</b><br />
<span style="color: #660000; font-size: x-large;"><b> </b></span><br />
<br />
<span style="color: #660000; font-size: x-large;"><b>Mushroom Masala ::::</b></span><br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/S7Kc6iOBPYI/AAAAAAAAIa0/0VXzIA2eInQ/s1600-h/mushroommasala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://1.bp.blogspot.com/_mpi--jkjIro/S7Kc6iOBPYI/AAAAAAAAIa0/0VXzIA2eInQ/s400/mushroommasala.JPG" width="400" /></a></div>
<br />
<b>This is my first mushroom preparation. I always prefer to be confident before preparing any dish and that day we have vegetarian guests and I had very few vegetables at home.So I decided to cook mushrooms and used the process which I used to make mutton fry long time ago following Sanjay Thumma's recipe. The preparation is little spicy yet nice in flavor and taste and goes will with any fried rice preparations or simply with chapati or roti. </b><br />
<br />
<b>Ingredients :::</b><br />
10 medium size white mushrooms,sliced<br />
1 big onion,finely chopped,<br />
1 medium size tomatoes,finely chopped,<br />
1/2 tbsp turmeric powder,<br />
2 nos. big green cardamon,<br />
3 nos. cloves,<br />
1 inch cinnamon,<br />
1 no.bay leaf,<br />
1/6 tbsp cumin seeds,<br />
1 tbsp ginger-garlic paste,<br />
7-8 nos. curry leaves,<br />
3-4 nos. green chillies, finely chopped,<br />
salt to taste,<br />
oil to fry.<br />
<br />
<b>For Tempering :::</b><br />
3-4 nos. garlic cloves,<br />
1/2 tbsp cumin seeds,<br />
10 nos. peppercorns,<br />
1/2 tbsp coriander powder and red chilli powder each,<br />
a little cumin powder(optional),<br />
one small cube of butter / any vegetable or olive oil.<br />
<br />
<b>Method:::</b><br />
1. Wash and cut mushrooms. Crush all the whole spices a little and keep aside.<br />
2. Heat oil in a frying pan, add all the crushed whole spices and saute for half minute.<br />
3. Add chopped onions and sprinkle a little salt so onion gets cooked nicely. Now add turmeric powder and ginger-garlic paste and saute nicely for 2 mins.<br />
4. Add curry leaves and chopped green chillies and saute for another 2 mins. Now add chopped tomatoes and mix nicely and let it cook for sometime.<br />
5. When tomatoes are half-done, then add sliced mushrooms and saute for 3-4 mins uncovered. Now sprinkle water and then let it cook covering the pan for 10 mins or untill done.<br />
6. In the mean time, make a coarse paste of garlic,cumin seeds and peppercorns.<br />
7. Now take another pan, heat butter and saute garlic mixture until nice aroma comes out. Add coriander powder,cumin powder and red chilli powder and mix thoroughly.<br />
8 . Now add cooked mushrooms and mix nicely and adjust salt now and let it cook for sometime or until water evaporates. Serve hot and you can garnish with curry leaves and coriander leaves.<br />
<b>You can use any variety of mushrooms here and curry leaves and whole spices are optional. Instead of that, you can sprinkle a little bit of garam masala later before serving.</b>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com2tag:blogger.com,1999:blog-8370433114412394754.post-79234141158952453202010-02-22T16:14:00.001-06:002013-02-24T15:39:37.412-06:00Jhotpot khabar....quick meal<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><b>Sometimes you don't feel to cook or don't have time to prepare for breakfast or anytime. Though cooking is my passion but sometimes I feel to skip cooking or anything which can be done in less than 15 to 20 minutes. I know everybody want something like that always in your hand. In this section I will share some of the recipes which I try as quick meal or fast cooking as I say. I have collected all these recipes either some website or my friends and family and use with my own touch.</b></span></div>
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-large;"><b>Perugu Pulusu :::</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-o1ENl2j4BJs/TrxGoQRAorI/AAAAAAAAJbc/638h-al12_w/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/-o1ENl2j4BJs/TrxGoQRAorI/AAAAAAAAJbc/638h-al12_w/s400/DSC_0135.JPG" width="400" /></a></div>
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Perugu Pulusu or yogurt curry is very popular preparation in Andhra Pradesh and this is south Indian version of Kadi . There are many ways to prepare this yogurt stew and here I m sharing with you the simplest way what I have learned from father-in-law with few ingredients and minimum time to prepare. </span></span></b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">Ingredients :::</span></span></b></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2 tsp of besan / chick peas powder,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">4 tsp sour curd / yogurt ,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">salt to taste,</span></span></span><br />
<i><span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;">For seasoning...</span></span></b></span></i><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">a pinch of mustard seeds,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">a pinch of methi / fenugreek seeds,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">4-5 nos. fresh curry leaves,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1 no. dry red chilli, broken into 3 pieces</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/6 tsp of hing / asafoetida,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1/4 tsp oil for frying. </span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><br />
<b><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Method:::</span></span></span></b><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">1. Mix besan and curd together adding water with a blender or whisk and keep aside.</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">2. Heat oil in a pan, add all the ingredients for seasoning one by one and saute until mustard seeds start spluttering. </span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">3. Add besan and curd mixture into the pan and add little warm water and stir nicely and let it cook on low flame. If you want thinner consistency then add little water and stir . Take off the pan from flame as soon as it starts boiling. Adjust salt here and serve hot with papad, salad and hot steaming rice.</span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><b>I use home-made yogurt and yogurt or curd should be sour in taste. You can add 1/2 tsp of lemon juice or amchoor powder to make curd more sour in taste. If you are not serving immediately then add 3-4 tsp of warm water while serving as besan will soak water and the curry will become thick.</b> </span></span></span><br />
<span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span>
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><br /></span></span></b></span>
<span style="font-size: x-large;"><b><span style="color: black;"><span style="font-size: small;"><br /></span></span></b></span></div>
<div style="color: #0c343d; font-family: Verdana,sans-serif;">
<span style="color: #274e13; font-size: small;"><b> </b></span><span style="color: #274e13;"></span></div>
<div style="color: #0c343d;">
<span style="color: #274e13; font-family: Verdana,sans-serif; font-size: small;"><b> </b></span><span style="color: #274e13; font-family: Verdana,sans-serif;"></span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com0tag:blogger.com,1999:blog-8370433114412394754.post-54948347814670638822010-02-20T23:51:00.003-06:002014-07-08T08:35:46.812-05:00Daal / Lentil recipes..<span style="font-weight: bold;">Daal is a very common side dish for any Indian vegetarian meal because it provides necessary proteins for the balanced diet. It is a preparation of Pulses/Dried Beans which has been taken off their skins and then split(you get whole Dal also).</span> <b>In my family, Daal is always as part of main meals and I have to prepare different types of Daal .Here's some of the recipes i have shared and more to come..</b><br />
<br />
<span style="font-size: x-large;"><b>Udipi /Temple Sambar ::::</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--3xE3Txc5x4/UYOt41VJqGI/AAAAAAAAL-c/HIP4WDD4OLo/s1600/temple+sambar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--3xE3Txc5x4/UYOt41VJqGI/AAAAAAAAL-c/HIP4WDD4OLo/s640/temple+sambar.JPG" height="422" width="640" /></a></div>
<b>This dish has it name from the small town situated in between of mountains of Western Ghats of South-India where in famous Krishna temple this lentil soup with lots of locally grown vegetables is served for devotees with rice and other dishes. this specialty of this sambar or soup is that it is made with no onion and garlic. I used to eat this sambar with dosa or idli on weekend mornings at St Louis Hindu temple for 6 years and before leaving for St Louis I requested the cook for the recipe. He was surprised why I was asking that simple recipe but he somehow managed to tell me the recipe in English. I regularly prepare this sambar with dosa or idli and mom loved it during her visit to our place too. </b><br />
<b><br /></b>
<b>Ingredients:::</b><br />
1 cup of tuvar daal / pigeon<span class="st"> peas,</span><br />
<span class="st">1/2 tsp turmeric powder,</span><br />
<span class="st">1/2 tsp oil,</span><br />
<span class="st">one cup of vegetables of your choice,</span><br />
1/2 cup tamarind pulp,<br />
1 tbsp sambar powder,<br />
1/2 tsp red chilli powder,<br />
1/2 tsp coriander powder,<br />
few chopped coriander leaves for garnishing. <br />
<br />
<span class="st"><i>For tempering...</i> </span><br />
<span class="st">1-2 nos. dry whole red chillies,</span><br />
<span class="st">few fresh curry leaves,</span><br />
<span class="st">a pinch of hing / asafoetida,</span><br />
<span class="st">a pinch of cumin and mustard seeds,</span><br />
<span class="st">1/4 tsp chana daal,</span><br />
<span class="st">1 tbsp of fresh scrapped coconut/ dry coconut. </span><br />
<span class="st"></span><br />
<span class="st">salt as per taste. </span><br />
<span class="st"><br /></span>
<i><span class="st">For Sambar powder...</span></i><span class="fullpost"><span style="font-style: italic;"> </span><br />1 tsp urad daal / split black gram,<br />½ tsp chana daal / split Bengal gram,</span><br />
<span class="fullpost">1/3 tsp cumin seeds,<br />1 tsp coriander seeds,<br />½ tsp methi / fenugreek seeds<br />4-6 nos whole red chilli, preferably <br />1 tbsp grated coconut. </span><br />
<br />
<b><span class="fullpost">Method::: </span></b><br />
<span class="fullpost">1. Wash daal 2-3 times and wash and chop all the vegetables. </span><br />
<span class="fullpost">2. Then in a pressure cooker, add turmeric powder, 1 tsp oil and two cups of water and chopped vegetables. Let it cook up to 3 whistles. Let it rest until pressure goes off. If you are cooking in a normal vessel then cook until daal becomes mushy.</span><br />
<span class="fullpost">3. Smash the cooked vegetables and daal using a spatula or whisk coarsely. Add salt and tamarind pulp and mix nicely.</span><br />
<span class="fullpost">4. Heat oil in a deep-bottomed pan, add mustard seeds, cumin seeds, dry whole chillies, chana daal, curry leaves and hing and saute for 2 minutes . Now add scrapped coconut to the oil and fry little and add red chilli powder, coriander powder and sambar powder and mix everything.</span><br />
<span class="fullpost">5. Pour smashed daal to the pan adding one cup of water and mix slowly with the tempering. Let it simmer for 4-5 minutes. Add coriander leaves for garnishing. Serve hot with dosa , idli or uttapam.</span><br />
<b><span class="fullpost">This is the recipe what I learned from the Hindu Temple cook. But I have gone through other website recipes where vegetables are cut into small pieces and fry with tempering at step 4 instead of cooking with daal. I generally cook the vegetables with daal if I am having this sambar with dosa or idli. For vegetables, I use carrots, radish, bottle-gourd, drumsticks, tomato and pumpkin.</span></b><span class="st"> </span><b><span class="st"> </span></b><br />
<br />
<b><span style="color: #660000; font-size: x-large;">Methi Daal ::: </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #660000; font-size: x-large;"> </span></b><a href="http://1.bp.blogspot.com/-QT-SzygWHLk/T2xnTCI-j9I/AAAAAAAAKSQ/eWtnf0Ncm7A/s1600/methidaal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QT-SzygWHLk/T2xnTCI-j9I/AAAAAAAAKSQ/eWtnf0Ncm7A/s640/methidaal.jpg" height="360" width="640" /></a></div>
<b>Methi mean fenugreek leaves are widely used for our Indian cuisine almost every part of India. This fresh leafy vegetables have medicinal values and good for health as cooling effect for summer time. I hardly prepared anything with methi leaves but today after seeing fresh methi in Indian grocery could not resist myself to pick couple of bunches and then wondering what to do but thanks to Priyanka and Suchismitadidi for the recipe and it turned too good with chapathi and salad.</b><br />
<br />
<b>Ingredients :::</b><br />
one cup arhar / tuvar daal / pigeon peas lentils,<br />
1 1/2 cup of finely chopped methi / fenugreek leaves,<br />
1/4 tsp turmeric powder,<br />
a small size onion,finely chopped <br />
2-3 nos. green chillies, slit lengthwise<br />
1 no.bay leaf,<br />
a pinch of mustard seeds,<br />
a pinch of roasted cumin seeds,optional<br />
salt to taste,<br />
2 tbsp of oil.<br />
<br />
<b>Method:::</b><br />
1. Boil daal with turmeric powder and 1 tbsp oil. Keep aside.<br />
2. Heat oil in a pan, add mustard seeds and bay leaf and when mustard seeds start splutter then add chopped onion and green chillies. Saute a little.<br />
3. Add finely chopped methi leaves and sprinkle little salt and cook for 3-5 mins or until raw smell of methi leaves and then add cooked daal and mix thoroughly and let it simmer for some time. Before serving, sprinkle roasted cumin seeds. Serve hot with roti or chapathi and salad.<br />
<b>You can use Moong daal or chana daal too. I dint have tomatoes and coriander leaves but you can use it too.</b><br />
<br />
<div style="color: #660000;">
<span style="font-size: x-large;"><b>Daal Achari :::</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ICMs4ngg33Q/T168deLffhI/AAAAAAAAKIU/EbGmZzw-CQw/s1600/DSC_0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ICMs4ngg33Q/T168deLffhI/AAAAAAAAKIU/EbGmZzw-CQw/s640/DSC_0559.JPG" height="424" width="640" /></a></div>
<b>This is very simple but tangy and spicy daal what I had this daal at my cousin sister's house long back but tried to prepare. The achaar or pickle taste of the mixed lentil soup or daal goes very well with roti or plain rice n papad.</b><br />
<b>Ingredients :::</b><br />
1 cup of moong daal or split green gram,<br />
half cup of masoor daal or red lentils,<br />
1/4 tsp turmeric powder,<br />
1/4 tsp cumin seeds n mustard seeds,<br />
a few fresh curry leaves,<br />
1 no. whole dry red chilli,<br />
a small tomato, finely chopped,<br />
a pinch of coriander powder,<br />
1 tbsp oil from your favorite pickle bottle,<br />
salt to taste,<br />
2 tbsp oil.<br />
<br />
<b>Method:::</b><br />
1.Wash both the daals / lentils together and soak for 15mins. Add turmeric powder, salt and few drops of oil to the pressure cooker along with daals and enough water for cooking. Cook until daals are done or up to one whistle. Let it cool.<br />
2. Heat oil in a deep-bottomed pan or kadai, add mustard seeds and cumin seeds. When seeds start spluttering, add red chilli and curry leaves. Saute a little.<br />
3. Add chopped tomatoes and sprinkle coriander powder and a little salt and fry for 2-3 mins until oil separates and then add cooked daal with 1/3 cup of warm water. Simmer for 7-8 mins. Once done, add oil from your favorite pickle and garnish with chopped coriander leaves.<br />
<b>You can amchoor or dry mango powder to the daal too for more tangy taste and if you are cooking on a pan then put the daal when half done to the blender or mixer and give one or two pulse for smoothness. That will save your time. </b><br />
<br />
<div style="font-weight: bold;">
<span style="font-size: x-large;"><span style="color: #660000;">Tomato Sambar ::::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_usqUlrTEFc/TqA3tfPrYoI/AAAAAAAAJKI/1uHGW4gcu2c/s1600/DSCF1983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_usqUlrTEFc/TqA3tfPrYoI/AAAAAAAAJKI/1uHGW4gcu2c/s640/DSCF1983.JPG" height="472" width="640" /></a></div>
Sambar or sambhar or sambaaru is basically vegetable stew with pigeon peas and tamarind and this is originated from Tamil Nadu only but very popular and main dish in Southern parts of India and nowadays all over India and abroad, people love to have with idli, dosa or with rice also. This is one of complete dish with rice and great combination with idli and dosa. Every house has it own way of preparing according to their taste and environment. But here I am sharing what I had in my in-laws house and now I prepare pretty often at my home.<br />
<br />
<div style="font-weight: normal;">
<b>Ingredients:::</b></div>
<div style="font-weight: normal;">
1 1/2 cup toor or arhar daal / pigeon pea lentils,</div>
<div style="font-weight: normal;">
1/2 tsp turmeric powder,</div>
<span style="font-weight: normal;">one small onion, finely chopped,</span><br />
<span style="font-weight: normal;">one small tomato finely chopped,</span><br />
<span style="font-weight: normal;">2-3 green chillies, slitted lengthwise,</span><br />
<span style="font-weight: normal;">1/2 tsp ginger-garlic paste,</span><br />
<span style="font-weight: normal;">one small size tamarind ball, </span><br />
<span style="font-weight: normal;">1 tsp red chilli powder,</span><br />
<span style="font-weight: normal;">1/2 tsp turmeric powder,</span><br />
<span style="font-weight: normal;">1 tsp sambar masala powder,</span><br />
<span style="font-weight: normal;">salt to taste,</span><br />
<span style="font-weight: normal;">1 tsp oil and </span><br />
<span style="font-weight: normal;">fresh coriander leaves for garnishing</span><br />
<br />
<b><i><span style="font-weight: normal;">For seasoning :::</span></i></b><br />
<span style="font-weight: normal;">1/4 tsp mustard seeds,</span><br />
<span style="font-weight: normal;">1/5 tsp chana daal / split chick peas,</span><br />
<span style="font-weight: normal;">1/5 tsp urad daal / black gram lentils,</span><br />
<span style="font-weight: normal;">2 whole dry red chillies,</span><br />
<span style="font-weight: normal;">a few fresh curry leaves,</span><br />
<span style="font-weight: normal;">1/5 tsp of asafoetida or hing. </span><br />
<br />
<span style="font-weight: normal;"><b>Method:::</b></span><br />
<span style="font-weight: normal;">1. Soak tamarind in warm water for 30-45mins and then smash tamarind ball with hand or a spatula unless thick pulp comes out of it. Then sieve the tamarind water through a strainer. If needed add some more warm water and then keep aside.</span><br />
<span style="font-weight: normal;">2. Wash daal properly and then add half of turmeric and little bit of oil to the daal and cook until done or if you are using pressure cooker then wait for three whistles and then let it cool down.</span><br />
<span style="font-weight: normal;">3. Heat rest of oil in a pan or kadai, add mustard seeds and when it starts spluttering then add rest of the ingredients mentioned under seasoning. Saute a little everything and then add chopped onions and ginger-garlic paste. Fry for a minute.</span><br />
<span style="font-weight: normal;">4. Add chopped tomatoes and then sprinkle turmeric powder, red chilli powder, sambar powder and salt. Saute for some time and then add tamarind water and cover the pan with a tight lid to cook until oil separates. </span><br />
<span style="font-weight: normal;">5. Once done, open the pressure cooker and smash cooked daal with a blender or spatula to make smoother adding half cup of water and then add to the pan and adjust salt here. If you want to make little more thinner then add another cup of warm water and let it simmer for 3-4 minutes. Add chopped fresh coriander leaves for garnishing.</span><br />
<span style="font-weight: normal;"><b>You can add vegetables to this sambar like carrots, radish, pearl onions, bottle guard and ladies finger. You can add diced vegetables except ladies finger while cooking daal and then add to the pan before pouring daal and fry with spices a little. I generally use home made sambar masala which you can find in chutney and condiments section but you can good store brought sambar masala too. If you want hotel style sambar then add 1/3 cup of grated coconut while frying onion and ginger-garlic paste.</b></span><br />
<br /></div>
<div style="color: #660000; font-weight: bold;">
<span style="font-size: x-large;">Chholar or Chana Daal :::</span></div>
<div style="color: #660000; font-weight: bold;">
<br /></div>
<div style="font-weight: bold;">
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/S4C5FBk3PDI/AAAAAAAAIZA/cLY-x2lnxsI/s1600-h/S1053820.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/S4C5FBk3PDI/AAAAAAAAIZA/cLY-x2lnxsI/s640/S1053820.JPG" height="407" id="BLOGGER_PHOTO_ID_5440551845837093938" style="display: block; height: 290px; margin: 0px auto 10px; text-align: center; width: 455px;" width="640" /></a></div>
<div style="font-weight: bold;">
This daal is my son's most favorite daal.Last year when I was at my mom's place after my dad's sudden death, mom used to prepare more often chholar daal and my son is so much fond of this daal I have to prepare weekly once or twice upon his request and he named it dida's (grandma's ) daal. Here's I have shared with you mom's recipe.</div>
<div style="font-weight: bold;">
<br /></div>
<div style="font-weight: bold;">
Ingredients :::</div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">one cup of chholar or chana daal,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1/4 tsp turmeric powder,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1/2 tsp dry roasted cumin powder,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1/4 tsp cumin seeds,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">5-6 nos. green chillies, slit lengthwise,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1 bay leaf,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">a pinch of sugar,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">salt to taste,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">half cup of scrapped coconut,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1 or 2 small green cardamon, smashed</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;"> 1/2 tsp of grated ginger or paste,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">2 tsp oil,</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">half cup of chopped fresh coriander leaves. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold;">
<span style="font-weight: normal;"><br />
</span></div>
<div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold;">
<b><span style="font-weight: normal;">Method :::</span></b></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;"><br />
</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">1. Wash and soak daal for at least 2 hours and then cook in a pan or pressure cook with salt,sugar and turmeric powder and little oil up to three whistles or half an hour. Make it cool if doing in pressure cooker and then smash slightly and keep aside.</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">2. Heat oil in a wok or pan, add bay leaf, cumin seeds and when seeds starts to crackle, add grated ginger and green chillies and saute for a min.</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">3. Add scrapped coconut and then fry for a 2 mins nicely and then add cooked daal and half cup of water and mix thoroughly and let it boil. You can add another half cup of water to adjust the thickness of daal.</span></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;">4. Sprinkle roasted cumin powder and chopped coriander leaves and serve hot with chapati or roti or with plain steamed rice.</span></div>
<div style="font-weight: bold;">
<b><span style="font-size: small; font-weight: normal;">You can mix cumin power with light warm water and then add to the pan while frying coconut if you don't have roasted cumin powder and you can add chopped onion and tomato too.</span><span style="font-weight: normal;"><br />
</span></b></div>
<div style="font-weight: bold;">
<span style="font-weight: normal;"><br />
</span></div>
<div style="color: #660000; font-weight: bold;">
<span style="color: #660000; font-size: x-large;"><span style="font-weight: bold;">Dhansaak..a vegetarian delight :::</span></span></div>
<div style="color: #660000; font-weight: bold;">
<br /></div>
<div style="color: #660000; font-weight: bold;">
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/SoH9au74LEI/AAAAAAAAHdA/iT8YngP0LEs/s1600-h/parsi+dhansaak.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/SoH9au74LEI/AAAAAAAAHdA/iT8YngP0LEs/s640/parsi+dhansaak.JPG" height="433" id="BLOGGER_PHOTO_ID_5368850866519944258" style="display: block; height: 281px; margin: 0px auto 10px; text-align: center; width: 415px;" width="640" /></a></div>
<div style="color: #660000; font-weight: bold;">
<span style="color: #660000; font-size: small;"><span style="color: #333333;">I was really thinking to prepare something new yet simple as some of our vegetarian friends were coming for dinner. Believe me or not ,I feel cooking veggie dishes are tough than non-veg. I was surfing the net and then I found a nice blog, SAFFRONTRAIL and there I saw this dish and decided to give a try.</span></span></div>
<div style="color: #660000; font-weight: bold;">
<span style="color: #660000; font-size: small;"><span style="color: #333333;">Parsi people use lots of meats and eggs in their daily meal. Dhansaak ,one of their hot favorites,is combination of lentils,vegetables and meat in spicy curry but here I replaced meat with vegetables and came awesome ,goes very well with brown rice and Indian breads ,roti,paratha too.</span></span></div>
<div style="color: #660000; font-weight: bold;">
<span style="color: #660000; font-size: large;"><span style="font-size: small;"><span style="color: #333333;">Ingredients::</span></span></span></div>
1/4 cup of moong daal or split green gram,<br />
1/4 cup of masoor daal or red lentils,<br />
1/4 cup of toor daal or yellow pigeon peas,<br />
5-6 big pieces of red/orange pumpkin(peeled and cleaned),<br />
1 big onion,coarsely chopped,<br />
1 medium tomato,chopped finely,<br />
1 bunch of fenugreek / methi leaves,cleaned and chopped,<br />
salt as per taste,<br />
a pinch of sugar,<br />
4-5 tsp of oil,<br />
<br />
<span style="font-weight: bold;">For spices::</span><br />
4 cloves garlic<br />
1" piece fresh ginger<br />
5-7 nos. red chillies<br />
1 tsp cumin seeds<br />
1 tsp coriander seeds<br />
1" cinnamon stick<br />
2 green cardamoms<br />
4 pepper corns<br />
<br />
<span style="font-weight: bold;">Method::</span><br />
1.Wash and clean all the daals together and soak for 15 mins.<br />
2.Pressure cook daals with pumpkins up to 2-4 whistles and keep aside and let it cool.<br />
3.Now take a skillet / kadai, dry roast all the spices except ginger-garlic until nice aroma comes out.<br />
out.Try to do the process on low flame.<br />
4.Make it cool and make a fine paste with ginger and garlic using water.Keep aside.<br />
5.Now heat oil in the same skillet,sprinkle a pinch of sugar and add sliced onions and fry for 2-3 mins or until onion changes its color.<br />
6.Add the masala paste and mix thoroughly and let it fry for 3 mins.<br />
7.Now add chopped tomatoes and fenugreek leaves.Stir nicely to mix everything and let it cook for 5-6 mins until tomatoes are soft and cooked.<br />
8.In between,mash daal with hand or you can use blender. Add little salt as per your taste.<br />
9.Pour mashed daal in skillet and slowly mix all together and add 1/4 cup of water if daal is thick and then let it cook on very low flame for 5 mins.Serve hot.<br />
<br />
<span style="font-weight: bold;"> You can adjust the spices according to your taste and if tomatoes are not so sour,you can use lemon juice or tamarind pulp.I used more fenugreek leaves and less tomatoes,that's why the color is greenish.To get the original color ,Orange red, use one or two more tomatoes. Dhansaak is good when eating fresh with hot rice but taste comes out better when you are having after two days.I like to have with chapathi or phulka after two days.</span><br />
<br />
<div style="color: #660000; font-weight: bold;">
<span style="color: #660000; font-size: large;"><span style="font-weight: bold;">Aam Daal :::</span> </span><br />
<br />
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/Se6VnWjtP5I/AAAAAAAAGM8/ck5uq2XOFoE/s1600-h/aamdal.jpg"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/Se6VnWjtP5I/AAAAAAAAGM8/ck5uq2XOFoE/s640/aamdal.jpg" height="479" id="BLOGGER_PHOTO_ID_5327359912528658322" style="display: block; height: 259px; margin: 0px auto 10px; text-align: center; width: 346px;" width="640" /></a> <span style="color: #333333; font-weight: bold;">In hot summer days raw mango dal or lentil soup with plain steamed rice is usually prepared in India</span><span style="color: #333333;">. </span><span style="color: #333333; font-weight: bold;">In my place, only early summer we can see small green tangy mangoes and my mom prepares nice dal with that. I used to sit near her eagerly to get one or two pieces and then eating with pinch of salt ,Oh heavenly.<br />
But here in USA, we get green mangoes in Indian stores all year along. This is mom's recipe here I m sharing with everybody.<br />
<br />
Ingredients :::<br />
</span><span style="color: #333333;"><span style="font-weight: normal;">1 cup moong dal / split green gram ,</span> <span style="font-weight: normal;">6-7 small green mangoes or 1 large green raw mangoes,(peeled and diced)</span> <span style="font-weight: normal;">2 dry whole red chillies,</span> <span style="font-weight: normal;">4-5 green chili cut lengthwise,</span> <span style="font-weight: normal;">1/4 tsp mustard seeds,</span> <span style="font-weight: normal;">1/4 tsp ginger paste,</span> <span style="font-weight: normal;">1/2 tsp turmeric powder,</span> <span style="font-weight: normal;">coriander leaves for garnishing,</span> <span style="font-weight: normal;">a pinch of roasted cumin powder,</span> <span style="font-weight: normal;">salt as per taste,</span><br />
<span style="font-weight: normal;">oil.</span><br />
</span><span style="color: #333333; font-weight: bold;"><br />
Method:::<br />
</span><span style="color: #333333;"><span style="font-weight: normal;">1. Heat a deep bottomed pan or sauce pan</span><span style="font-weight: normal;">,</span><span style="font-weight: normal;">dry roast moong dal until nice aroma comes out.</span><span style="font-weight: normal;"><br />
</span><span style="font-weight: normal;">2. Now wash nicely with cold water and then keep the dal for cooking with salt. When starts boiling, take half of the water from dal and then add turmeric powder, diced mangoes and green chillies.Let it cooked until dals almost mixed with water.</span> <span style="font-weight: normal;">3. Once dal completely cooked, take out boiled mango pieces and then mash with a spatula or you can blend for smoothness.</span> <span style="font-weight: normal;">4. Now take a skillet, heat oil and then add mustard seeds .Once mustard seeds starts splutter,add ginger paste and dry whole red chilli and saute for half a minute.</span> <span style="font-weight: normal;">5. Add boiled mangoes and mashed dal and let it boil and then if it is too thick add one glass of water and adjust the salt.Garnish with coriander leaves and sprinkle roasted cumin powder.</span><br />
<br />
<span style="font-weight: bold;">You can add diced mango pieces on skillet while seasoning and then add the mashed dal.Like this if you need less spicy ,add green chillies directly on skillet while frying mustard seeds and red chilli. I generally don't add sugar,but if you taste little bitterness in dal then sprinkle little sugar on it.Or you can caramelize the oil adding sugar while heating oil.</span></span><br />
<span style="color: #333333;"><span style="font-weight: bold;"> </span> </span></div>
<div style="color: #660000; font-weight: bold;">
<span style="font-size: large;">Moong Dal with cauliflower and peas::::</span></div>
<div style="font-weight: bold;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/Sc41DIee1mI/AAAAAAAAFYs/1yAGsG721P0/s1600-h/bhajamugdalphulkopipea.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/Sc41DIee1mI/AAAAAAAAFYs/1yAGsG721P0/s640/bhajamugdalphulkopipea.JPG" height="455" id="BLOGGER_PHOTO_ID_5318246537902347874" style="display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 393px;" width="640" /></a></div>
<div style="font-weight: bold;">
<span style="font-size: small;">A very common Bengali dish..i first had in one Bengali occasion here in USA.After having this yummy Dal i asked for the recipes to one of my near and dear ones,Mayadidi and i tried many times at home.You can try with other vegetables too and make it little more rich in taste with spices .Good for vegetarian meals with hot steaming rice and potato chips.<br />
</span></div>
<div style="font-weight: bold;">
Ingredients::</div>
2 cup Moong Dal(easily available in Indian store),<br />
7-8 medium size cauliflower florets,<br />
1 cup frozen/fresh peas,<br />
6-7 green chillies cut lengthwise/chopped,<br />
<br />
1/2 tsp turmeric powder,<br />
1/4tsp <a href="http://en.wikipedia.org/wiki/Panch_phoron">paNch foron</a>/cumin seeds,<br />
1 bay leaf,<br />
1 whole red chilly,<br />
1/2 tsp ginger paste,<br />
1/2 roasted cumin powder,<br />
salt as per taste,<br />
oil.<br />
<br />
<div style="font-weight: bold;">
Method::</div>
1.Heat a frying pan,add 3 drops of oil and fry continuously Moong daal until nice aroma comes. Wash well and clean Dal in running water.Put Dal and little salt with 5-6 cups of water in a saucepan.Let it boil.You can roast Dal also.<br />
2.Once Dal starts boiling,take out half of the water and add turmeric powder and mix lightly and let it boil again.<br />
3.Once dal is cooked, mash well with a flat spoon or spatula nicely.Or you can blend the dal too.Keep aside.<br />
4.Now take a pan,heat oil.Add Panch Foron/cumin seeds,bay leaf,whole red chilly and fry for a min.<br />
5.Add ginger paste ,green chillies and fry for 2 mins and then add cauliflower florets and peas.fry for 4-5mins or untill cauliflower become light red in color.<br />
6.Now add the cooked dal and mix thoroughly and let it boil.Sprinkle roasted cumin powder.Stir.<br />
7.Once boiling starts,take it off from flame and garnish with fresh chopped coriander leaves.<br />
<span style="font-weight: bold;">Panch foron is the spice blend typically consisting of five whole spices in equal measure and it very commonly used in most of the Bengali and Assamese dishes.It consists of fenugreek seeds,Nigella seeds(kalonji),radhuni(can be replaced by celery seed),fennel seed and cumin seeds.You can get it in any Indian grocery shop.</span><br />
<br />
<span style="color: #660000; font-size: large; font-weight: bold;">Fried Moong Dal with Bottle-g<span style="font-size: large;">o</span>urd :::</span><br />
<br />
<a href="http://2.bp.blogspot.com/_mpi--jkjIro/SdWUdDb-gbI/AAAAAAAAFdY/Vslew8oKnNA/s1600-h/bhajamugerdaalwithlau1.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/SdWUdDb-gbI/AAAAAAAAFdY/Vslew8oKnNA/s640/bhajamugerdaalwithlau1.JPG" height="374" id="BLOGGER_PHOTO_ID_5320321761667875250" style="display: block; height: 232px; margin: 0px auto 10px; text-align: center; width: 397px;" width="640" /></a><br />
<div style="font-weight: bold;">
Another commonly prepared Dal in Eastern parts of India and Bangladesh.Very good and well balanced food which goes well with hot plain rice and roti.My mom prepares this dal a lot.</div>
<span style="font-weight: bold;">Ingredients::</span><br />
3 cup Moong Dal(easily available in Indian store),<br />
1 small size <a href="http://nonsense123.files.wordpress.com/2008/06/bottle-gourd.jpg">bottle gourd</a> ,peeled & diced,<br />
<br />
6-7 green chillies cut lengthwise/chopped,<br />
<br />
1/2 tsp turmeric powder,<br />
1/4tsp black cumin seeds / kalonji seeds,<br />
1 whole red chilly,<br />
1/2 tsp ginger paste/finely chopped,<br />
1/2 roasted cumin powder,<br />
coriander leaves for garnishing,<br />
<br />
salt as per taste,<br />
oil.<br />
<br />
<span style="font-weight: bold;">Method:::</span><br />
1.Dry roast Moong Daal and wash in running water.<br />
2.In a saucepan,add sufficient water and moong dal and salt & turmeric powder and let it cook.<br />
3. Once done,smash with a flat spatula or you can blend also in a mixie / blender.<br />
4.Now heat oil in a pan,add cumin seeds and dry red chilly.<br />
5.When cumin seeds splutter ,add green chillies and ginger chopped/paste. Fry for half a min.<br />
6.Now add diced bottle gourd and fry until raw smell goes off.<br />
7.Add cooked daal ,let it boil for 3-4 mins.<br />
8.While it starts boiling, sprinkle roasted cumin powder and adjust salt.<br />
9.Once bottle gourd cooked,garnish with coriander leaves and Serve hot.<br />
<br />
<span style="font-weight: bold;">Alternately,when Dal is half-boiled,add diced bottle gourd and let it cook with dal only.Smash dal once cooked with a flat spatula carefully to keep intact bottle gourd pieces.</span><br />
<br />
<span style="color: #660000; font-size: large; font-weight: bold;">Palak Daal ::::</span><br />
<br />
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/Scpgm1lvN2I/AAAAAAAAFWM/QANSs5RXqBY/s1600-h/palakdaal.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/Scpgm1lvN2I/AAAAAAAAFWM/QANSs5RXqBY/s320/palakdaal.JPG" id="BLOGGER_PHOTO_ID_5317168530400950114" style="cursor: pointer; display: block; height: 260px; margin: 0px auto 10px; text-align: center; width: 380px;" /></a><span style="font-weight: bold;"><br />
One of the main dishes which i prepare almost every week whenever palak/spinach are there </span><span style="font-weight: bold;">in my refrigerator. My son just loves to eat with Roti or Rice.This is my mother-in-law's recipe but my husband translated to me when i was newly married as i could not understand her language.</span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
2 cups of Arhal/Toor/Tuvar/Kandi Pappu(easily available in Indian store),<br />
2 cups of washed chopped spinach,<br />
1 small onion chopped,<br />
3-4 green chilli cut lengthwise,<br />
1/2 tsp turmeric powder,<br />
1/5 tsp mustard seeds,<br />
1-2 broken red chilli,<br />
a pinch of hing/asafoetida,<br />
1/2 tsp of red chilli powder n coriander powder ,<br />
1/4 tsp ginger paste,<br />
6-7 tsp oil,<br />
salt as per taste,<br />
a pinch of sugar.<br />
<br />
<span style="font-weight: bold;">Method:::</span><br />
1.Wash arhar daal.Take a pressure cooker,put Dal with 2 1/2 cup of water,little oil and 1/2 tsp<br />
turmeric powder.<br />
2.Let it cook until 2-3 whistles.It depends what type of pressure cooker you are using.it takes 15-20mins to cook.<br />
3. Now let it simmer for some minutes and then switch off the gas/heater.When the pressure is off,open the lid and smash the cooked dal with a flat spatula and you can blend it to a smooth paste.<br />
4.Now,take a pan and heat oil.Add a pinch of sugar to avoid the bitterness of spinach.<br />
5.Add mustard seeds,whole red chilli, asafoetida/hing.<br />
6.When mustard seeds splutter,add onions and fry nicely for half min.<br />
7.Add green chillies,ginger paste and little bit of salt to cook onions.<br />
8.When onions turns light brown ,add chopped spinach leaves ,red chilli powder and coriander powder and cover the pan to fry for 3-4 mins or until it gets cooked.<br />
9.now pour the smashed Dal and add salt. simmer to cook for 5 mins.When done,serve hot with plain hot rice,roti or paratha.<br />
I always suggest to use salt and spices how much you want.i always love little spicy but if you don't then use less green chili and no red chili powder.<br />
<span style="font-weight: bold;"><br />
</span>Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com2tag:blogger.com,1999:blog-8370433114412394754.post-48554143993437413512009-10-27T22:55:00.003-05:002013-02-27T22:23:15.370-06:00Egg recipes...<span style="color: #660000; font-family: georgia; font-size: 100%; font-weight: bold;"><br /><br />Eggs are considered a good source of protein and choline.Because of this, the egg falls in the Meats</span><span style="color: #660000; font-size: 100%; font-weight: bold;"><span style="font-family: georgia;"> category under the Food Guide Pyramid.We say in India that eggs are bachelor's food as they are easy to make and takes less time too.Here's some recipe i want to share with you which I try at home for my son and husband as they just love to eat egg dishes.</span></span><br />
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;"><span style="font-family: georgia;">Dimer Jhal / Bengali Egg curry ::::</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pZn5H8w99SY/US7Qp4D0BxI/AAAAAAAAL1k/B-23VJnDjN4/s1600/dimerjhal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="http://3.bp.blogspot.com/-pZn5H8w99SY/US7Qp4D0BxI/AAAAAAAAL1k/B-23VJnDjN4/s640/dimerjhal.JPG" width="640" /></a></div>
<span style="font-size: 100%; font-weight: bold;"><span style="font-family: georgia;">Egg , what we call dim in Bengali , is very favorite for everyone and my family is not exceptional. Nothing special to write about this preparation what I had gone through in one of my favorite community in facebook which was written by expert cook Chitrangada. I prepared this with very little modification.</span></span><br />
<span style="font-size: 100%; font-weight: bold;"><span style="font-family: georgia;">Ingredients :::</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">4-6 nos. eggs , boiled and peeled</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">one medium size onion, peeled and sliced</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">one small tomato, finely chopped</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">2-3 cloves garlic, crushed</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">3 nos. green chillies,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">1 tsp cumin seeds powder,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">1 tsp turmeric powder,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">a pinch of red chilli powder,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">1/4 tsp sugar,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">salt as per your taste,</span></span><br />
<span style="font-size: 100%;"><span style="font-family: georgia;">oil for frying. </span></span><br />
<br />
<b><span style="font-size: 100%;"><span style="font-family: georgia;">Method:::</span></span></b><br />
1. Make a smooth paste of onion and green chillies and keep aside.<br />
2. Mix cumin powder,turmeric powder and red chilli powder adding little water in a bowl and keep aside.<br />
3. Take a fork or toothpick and prick all the eggs carefully.<br />
4. Heat oil in a deep bottomed pan or kadai, add little turmeric powder and salt and then add eggs and fry carefully while turning until it becomes golden brown in color. Take out eggs from pan one at a time.<br />
5. In same oil, add crushed garlic and saute for a minute. When garlic changes to dark color, add onion and green chillies paste and sprinkle sugar and fry nicely for 5-7 minutes. Cover the pan. <br />
6. Once oil starts coming out, fry for a minute without covering the pan. Now add spice paste, chopped tomato and salt and fry for a minute and add little water and cover the pan to cook for 5-7 minutes. <br />
7. Once tomato gets cooked and add little water. Once boiling , then fried eggs and saute everything on high flame for some time. Sprinkle water if needed. Serve with hot plain rice or any kind of paratha.<br />
<b>I wanted to keep little curry with it but you can make it semi-dry too. Again adjust the spice level as per your taste. Rubbing little corn flour with eggs while frying gives nice color. You can add spices while frying onion and green chillies too. No need to mix with water before.</b><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span style="font-family: georgia;">Dim kosha ::::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--YTHk7jOE0E/Ttmhwx34CCI/AAAAAAAAJcQ/wGn0biy4CX0/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/--YTHk7jOE0E/Ttmhwx34CCI/AAAAAAAAJcQ/wGn0biy4CX0/s400/DSC_0131.JPG" width="400" /></a></div>
<br />
<div style="color: black;">
<span style="font-size: small; font-weight: bold;"><span style="font-family: georgia;">Dim or egg is nowadays my son's favorite and this preparation is very common in Assam and other states of North-East parts of India. Kosa mean frying or saute with very little amount water is very common and easy recipe and with egg that makes more yummy too. Here I followed one of our member's recipe from Facebook community , Somnath with a little twist.</span></span><br />
<br />
<span style="font-size: small; font-weight: bold;"><span style="font-family: georgia;">Ingredients:::</span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">6 nos. eggs,</span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">3 nos. medium onions, </span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">one cup of tomato paste, </span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">1 tbsp ginger-garlic paste,</span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">4-6 nos. green chillies,</span></span><br />
<span style="font-size: small;"><span style="font-family: georgia;">2 tsp turmeric powder,</span></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tsp red chilli powder,</div>
</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1 1/2 tsp cumin powder,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1 tsp coriander powder,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
a pinch of garam masala powder,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
2 tbsp poppy seeds paste,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
2 tbsp corn flour, </div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
a pinch of black pepper powder, </div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
salt and sugar as per your taste,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
6 tsp of oil , preferably mustard oil.<br />
<br /></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<i>For seasoning / tadka ::</i></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1 whole dry red chilli,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1" cinnamon,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
2-3 nos. cloves,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
2-3 nos. cardamon,</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1 no. bay leaf.</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<b>Method :::</b></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
1. Boil all the eggs adding salt to water for minimum 10 minutes. Cool off the eggs adding into cold water and peel the eggs.</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
2. Mix 1/2 of red chilli powder and turmeric powder , a pinch of cumin powder and cornflour adding little water. Marinate all the eggs with this mixture and fry nicely putting half of the oil in a kadai or pan until eggs turn into golden brown color. Take out from the pan and cut carefully into two pieces.</div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
3. Make smooth paste of tomatoes and another smooth paste of poppy seeds adding green chillies and keep aside. Make smooth paste of two onions and keep another onion finely sliced. <br />
4. Heat oil in a pan , fry marinated eggs until golden brown color and take out from the pan. Prick all the eggs with a fork or toothpick and keep aside.<br />
5. Heat rest of the oil in the same pan, sprinkle sugar and let it caramelize. Add bay leaf, whole red chilli, crushed garam masalas (cloves,cinnamon and cardamon). Saute all for few seconds.<br />
6. Add onion paste and sprinkle little salt and fry for some time until nicely cooked on medium flame. Sprinkle little water if needed.<br />
7. Now add ginger-garlic paste and saute for a minute. When oil separates , add onion slices and fry for another minute.<br />
8. Add tomato paste and rest of cumin powder, coriander powder, turmeric powder and chilli powder with 1/4 cup of warm water. Fry on medium flame until oil separates and color changes to golden brown color.<br />
9. Add poppy seed and green chilli paste mixing nicely altogether. Sprinkle little water if needed to avoid burning.<br />
10. Adjust salt and sugar and then add fried eggs and cook for another 5 minutes covering the pan. Then take off the lid and simmer for some time until gravy thickens. Serve hot with plain rice or any kind of rice preparation or paratha too.<br />
<b>The whole frying will be without water but to avoid burning you can sprinkle little water while cooking what I did.You can add medium size diced potatoes too. Boil potatoes with eggs and saute and then add at step 10. You can sprinkle chaat masala as garnishing. You can slice the eggs into half while serving too.</b></div>
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><span style="font-family: georgia;">Egg curry in coriander and mint gravy:::</span></span><br />
<br />
<a href="http://4.bp.blogspot.com/_mpi--jkjIro/SuiGG2025nI/AAAAAAAAIU0/ZkMaWdqqiTE/s1600-h/eggs+in+corianderpudinagravy.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5397711605758092914" src="http://4.bp.blogspot.com/_mpi--jkjIro/SuiGG2025nI/AAAAAAAAIU0/ZkMaWdqqiTE/s320/eggs+in+corianderpudinagravy.JPG" style="cursor: pointer; display: block; height: 241px; margin: 0px auto 10px; text-align: center; width: 390px;" /></a><span style="font-weight: bold;">I wanted to prepare some other dish but somehow I was not comfortable with the recipe I tried this one and really came good with hot plain rice and lentils soup.</span><br />
<br />
<span style="font-weight: bold;">Ingredients:::</span><br />
4-5 nos.boiled eggs ,<br />
1 medium onions,coarsely chopped,<br />
4-5 green chillies,<br />
half cup of coriander leaves,<br />
6-7 nos.mint leaves,<br />
1/2'" ginger,<br />
2 garlic cloves,<br />
1/2 turmeric powder,<br />
salt to taste ,<br />
oil to fry.<br />
<br />
<span style="font-weight: bold;">Method::</span><br />
1. First heat oil in a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kadai</span>/wok, sprinkle turmeric powder and fry the boiled eggs. Keep aside.<br />
2. Now half of the onion,ginger,garlic,green chillies,coriander leaves and mint leaves and little salt and make a smooth paste .keep aside.<br />
3. Add little more oil in the same <span class="blsp-spelling-error" id="SPELLING_ERROR_1">kadai</span> ,add chopped onions and saute for some time until it becomes transparent.<br />
4. Now mix the paste with one cup of hot water and then pour to the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kadai</span>. Cover the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kadai</span> and let it cook for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span> on slow flame. When oil starts separating, place slowly the fried eggs and then simmer for another 5-6<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>.<br />
5.When done, serve hot garnishing with slitted green chillies and coriander leaves.Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com3tag:blogger.com,1999:blog-8370433114412394754.post-2792474074733161662009-04-18T09:36:00.060-05:002014-01-24T12:37:27.807-06:00Desserts recipes...<div style="text-align: left;">
<span style="color: #660000; font-weight: bold;">Desserts though it is not good for health still everybody just loves to have it whether at the end of the meal or before the meal. Sometimes just like that. Indian sweets are always popular all over the world. But at my home, we generally eat very less sweets and I m not so good to prepare .But here's some simple recipes I tried .</span><br />
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;">Mawa Gujia ::::</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lELWPrxyvgE/Uq-pgndeO0I/AAAAAAAANb8/fu1DcFf-gbw/s1600/mawagujia1.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lELWPrxyvgE/Uq-pgndeO0I/AAAAAAAANb8/fu1DcFf-gbw/s1600/mawagujia1.2.jpg" height="404" width="640" /></a></div>
<span style="font-weight: bold;">Another delicious Indian sweets what we prepare during Holi, the festival of color or Diwali, the festival of lights. These deep-fried pastry filled with a mixture dry milk powder and dry fruits can be stored for weeks and can be great gifts too. Here I have followed my one of favorite chef, Sanjeev Kapoor.</span><br />
<span style="font-weight: bold;">Ingredients:::</span><br />
<i>for 10 gujias... </i><br />
1 1/2 cup maida / all purpose flour,<br />
a pinch baking soda,<br />
1/5 tsp salt,<br />
1 tbsp oil or ghee,<br />
<br />
<i>for fillings..</i><br />
1 cup khoya / mawa / dry milk powder,<br />
1/2 cup crushed pistachios, almonds, cashews <br />
1/2 cup chopped raisins,<br />
1/4 cup sugar, optional<br />
1/3 tsp cardamon and nutmeg powder each,<br />
1/3 cup dry or freshly scrapped coconut.<br />
<br />
<b>Method:::</b><br />
1. First in a large bowl, sieve all purpose flour and then add salt and ghee and mix nicely. Add cold water and knead to make it little stiff dough. Cover it and let it stand minimum for 2 hours. Alternately you can use cold milk for better taste.<br />
2. To prepare the filling, mix khoya and other ingredients mentioned for filling and keep aside. Keep ready gujia molds rubbing little ghee or oil into it.<br />
3. Now take little oil / ghee on your palms and make 10 small balls from dough and then roll each ball into 1/4" to 1/2" thick circles and then put it on the mold pressing lightly and add 1 tbsp of fillings inside and brush little water on the edges of gujia and close the mold pressing tightly. Take out extra dough from the edges. Keep the gujia covered with a damp cloth or napkin. Prepare the rest of gujias.<br />
4. Heat sufficient oil in a wok / kadai, deep-fry gujias on medium flame unless both the sides become light golden color. Always fry on batches of 2-3 nos. Once done, keep gujias on paper napkin to absorb extra oil. Let it cool and then serve or keep it in air-tight container.<b><br />You can prepare one-thread consistency sugar syrup and then add gujias for 3-4 minutes for light sugar coating. If you don't have gujia mold, roll out one ball into 1/3" flat circle. Put 1 tbsp stuffing on one half and then rub little water on the edges and fold it like half-moon shape. Press the edges tightly with fingertips.</b><br />
<br />
<span style="color: #660000; font-weight: bold;"></span>
<span class="st"><span class="f"></span></span>
<br />
<span style="color: #660000; font-size: x-large; font-weight: bold;">Irish cream chocolate mousse :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-j-ymBa-5Y54/UUca92vhleI/AAAAAAAAL30/daw51XRE2no/s1600/DSC_1910.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j-ymBa-5Y54/UUca92vhleI/AAAAAAAAL30/daw51XRE2no/s640/DSC_1910.JPG" height="422" width="640" /></a></div>
<span style="font-weight: bold;">My best admirer asked me something special for st.Patrick day and this preparation I found the easiest and fastest one while browsing website. A quick shopping and couple of minutes gave you such a delicious dessert I didn't have any idea and then finally so much appreciation and glittering in his eyes really made my day.</span><br />
<span style="font-weight: bold;"><br /></span>
<span style="font-weight: bold;">Ingredients:::</span><br />
1 packet Jello-O chocolate Instant pudding,<br />
1 1/4 cups of cold milk,<br />
1/4 cup Irish cream liquor,<br />
2 cups thawed Cool Whip whipped cream,<br />
fresh raspberries for garnishing,<br />
<br />
<b>Method::: </b><br />
1. Keep 4 tbsp of whipped cream aside for garnishing. Then mix or whisk everything together except raspberries into a smooth paste. Spoon pudding mix into serving bowls or dishes and then refrigerate for minimum 20 mins.<br />
2. Top with remaining whipped cream and berries and serve.<br />
<b>I used one cup of extra milk instead of Irish cream liquor. You can use full cream or half and half milk instead whipped cream too. </b></div>
<div style="text-align: left;">
<br />
<span style="color: #660000; font-weight: bold;"><span style="font-size: x-large;">Mixed fruit custard ::::: </span> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dGGF32XoSVY/UTfomKDUTTI/AAAAAAAAL3E/7fxKaBG_TZQ/s1600/mixedfruitcustard.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dGGF32XoSVY/UTfomKDUTTI/AAAAAAAAL3E/7fxKaBG_TZQ/s640/mixedfruitcustard.JPG" height="468" width="640" /></a></div>
<span style="color: #660000; font-weight: bold;"></span><br />
<b>This is probably the simplest recipe I ever prepared. I wanted to make something different and kids-friendly for the family we invited for the first time at our new home. This is very popular and know recipe all over the world but still I wanted to post this one.</b><br />
<b>Ingredients:::</b><br />
two cups of whole milk or low-fat milk,<br />
2 tbsp of custard powder,<br />
1 tsp sugar,<br />
one cups of finely chopped mixed fruit(apple,pineapple,grapes,banana and pears).<br />
<br />
<b>Method:::</b><br />
1. Take 1/4 cup of milk and mix custard powder until lumps are dissolved. Keep aside.<br />
2. Boil rest of milk and then pour custard mix into the milk slowly while stirring the milk. Keep on low flame while mixing custard mix. Then let it boil once or cook for another 5 minutes. Once done, pour onto the serving bowl and let it cool for 4-5 hours inside refrigerator.<br />
3. While serving, add finely chopped fruits on the top and serve chilled.<br />
<b>You can let it cool before and add some chopped fruits and then pour onto the serving bowl. In that way you will have nice fruity taste too.</b><br />
<br />
<span style="font-size: x-large;"><b>Sheer korma :::</b></span></div>
<div style="text-align: left;">
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GE00aG5j-SM/T0ZCE7waxAI/AAAAAAAAJwo/OIOoeYkcMvA/s1600/sheerkorma.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GE00aG5j-SM/T0ZCE7waxAI/AAAAAAAAJwo/OIOoeYkcMvA/s640/sheerkorma.JPG" height="368" width="640" /></a></div>
<span style="font-size: x-large;"><b><span style="color: black; font-size: small;">I have heard this name first time at one of my friend's house and glad to hear about a new dessert but then it all came out our own childhood favorite semiya payesh or vermicelli pudding. In Muslim countries and even in India, Sheer korma or commonly say sevai / semiya payasam is commonly prepared as festive breakfast for Eid prayers. This sheer korma, what we call semiya or sevai payesh, is very rich creamy and delicious milk dessert with lots of nuts and raisins. Recently I learned to prepare this dessert from Nilanjana.</span></b></span><br />
<span style="font-size: x-large;"><b><span style="color: black; font-size: small;">Ingredients :::</span></b></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">one cup broken vermicelli,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">3 cups of whole milk or full fat milk,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">one handful of raisins, chopped cashew nuts and almonds,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">4-5 nos. green cardamon, crushed,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">one cup of sugar,</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2 tbsp of ghee or clarified butter,</span></span><br />
<br />
<span style="font-size: x-large;"><b><span style="color: black; font-size: small;">Method:::</span></b><span style="color: black; font-size: small;"> </span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">1. Heat ghee in a pan and fry vermicelli on medium flame until well- browned. Try not to over-fry vermicelli. Once done, take off from heat and keep aside.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">2. </span></span><span style="font-size: x-large;"><span style="color: black; font-size: small;">Boil milk to thicken to
half of the quantity and then add crushed cardamon and sugar and mix
everything and then let it simmer for 3-4 mins. Take off from the heat.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">3. Mix fried vermicelli to the warm milk and stir nicely and let vermicelli gets cooked in warm milk. Do not boil or cook vermicelli mixed milk again. </span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;">4. Heat little ghee or clarified butter in the same pan and fry raisins, cashew nuts and almonds and mix just before serving.</span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;"><b>You can add few strands of roasted saffron or kesar and sprinkle rose water for richness while adding fried vermicelli to warm milk. </b></span></span><br />
<span style="font-size: x-large;"><span style="color: black; font-size: small;"> </span></span><span style="font-size: x-large;"><span style="color: black; font-size: small;"> </span></span><br />
<span style="font-size: x-large;"><b>Rava / Suji Laddu :::</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gG9mIXLIQOE/Uq-h4gyOaII/AAAAAAAANbs/iRMXG2Hw0QI/s1600/ravaladdu%60.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gG9mIXLIQOE/Uq-h4gyOaII/AAAAAAAANbs/iRMXG2Hw0QI/s1600/ravaladdu%60.JPG" height="426" width="640" /></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<div style="font-family: inherit;">
<span style="font-size: small;"><b style="font-family: Times,"Times New Roman",serif;"><span style="color: black;"><span style="font-size: small;"></span></span></b><b style="font-family: inherit;"><span style="color: black;">Rava Laddu / semolina balls is one of the best festival sweets from Andra Pradesh, one of the southern states of India. I wanted to prepare this sweet for a long time as this is my hubby's childhood favorite sweet and Nabaratri festival was the best time to prepare as everyday I was offering God one of the sweets or fruits. This is very simple recipe to prepare but only you have to stand and stir continuously for almost 20-25 minutes. I followed vahrevah recipes but with little modification.</span></b></span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b><span style="color: black;">Ingredients:::</span></b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;">2 small cups of rava / semolina,</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;">one cup of ghee / clarified butter,</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;">5-6 tbsp of dried coconut flakes,</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;">one handful of cashew nuts and raisins,</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;">one cup of warm water / milk,</span></span><br />
<span style="font-size: small;"><span style="color: black;">1/4 tsp cardamon / elachi powder, </span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: black;"></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><b><span style="color: black;"><span style="font-size: small;">Method :::</span></span></b></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1. Heat ghee / clarified butter in deep heavy pan, fry cashew nuts and raisins on very slow flame stirring continuously.</span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2. When raisins starts puffed up then add rava into the ghee and keep on stirring nicely on slow flame for 15 mins or until nice sweet aroma comes out and semolina changes it color light brown. Now add dried coconut powder to rava mix and fry for some time. When coconut powder gets mixed up nicely with semolina, then add sugar and fry again for 10 minutes on slow flame.Do not stop stirring while frying rava. Then it will start burning at the bottom. </span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">3. Now take off the pan from heat and mix cardamon powder and then start sprinkling warm water or milk one tablespoon at a time and mix nicely with rava mix. Repeat the process 2-3 times and mix everything thoroughly.</span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">4. Now add rest of the water / milk to the mix and mix nicely and take a handful size of rava mix in your palm and start pressing tightly and make ball shape or laddu and keep aside to get cool. Repeat the process with rest of the rava mix.</span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><b>Always prepare laddoo when the rava mix is warm and if they are breaking while preparing laddoo then add another 2-3 tbsp of milk or water. If you want to keep these laddoo for more than 15 days , then don't add milk and you can use vegetable or canola oil instead of ghee or clarified butter what I did. Dry fruits also you can use according to your choice.</b></span></span></span></div>
</div>
<br />
<div style="color: #660000;">
<b><span style="font-size: x-large;"><span id="caption">Sakkarai Pongal / Sarkarai Pongal :::</span></span></b></div>
<div style="color: #660000;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nF5wj4BtUs8/UuKxzLn5JxI/AAAAAAAANho/B4fuSOhc6wQ/s1600/DSC_2708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nF5wj4BtUs8/UuKxzLn5JxI/AAAAAAAANho/B4fuSOhc6wQ/s1600/DSC_2708.JPG" height="392" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="color: #660000;">
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><b><span style="font-size: small;">Generally on the eve of Harvest Festival, called Makar Sankranti ,in South India Hindus offer newly harvested rice to God. That time this Dish is commonly prepared in every house.</span></b></span></span><span style="font-size: x-large;"><span id="caption"><b><span style="font-size: small;">During any festival in my in-laws house, sweet pongal is must preparing dish.Whenever my aunt-in-law enters the kitchen,everybody leaves this dish for her finishing touch.In south India, desserts always be served first and one big spoonful of sweet pongal and top of that ghee/clarified butter sprinkled is so wonderful that I don't wait for anybody to start off. Here I have shared with you the same dish what I learned for my in-laws kitchen.</span></b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><b><span style="font-size: small;">Ingredients:::</span></b></span><span id="caption"><span style="font-size: small;"> </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">1 cup of rice, </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">1/4 cup of moong Dal / split green gram,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">4-5 tsp of ghee / clarified butter, </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">1/2 liter or 2 big cups of milk,(boiled and cooled)</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">10-14 nos.cashew nuts,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">a big handful of raisins soaked in cold water,</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">4-5 nos. green cardamons crushed or 1 tsp cardamon powder, </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">2 cup of jaggery (powdered or grated),</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;">1/2 dry coconut pieces,optional</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span id="caption"><span style="font-size: small;"> </span></span><span id="caption"><span style="font-size: small;">a pinch of saffron crushed, optional,</span></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Method ::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1.First wash and clean rice and daal together. Spread over a paper napkin to dry.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2.Take a pressure cooker,heat 2tsp of ghee and then fry rice and daal together and stir continuously until nice aroma comes out.Now add sufficient water and cover the lid and let it cook up to 2 whistles or for 20mins without whistle or if you are using a deep bottomed pan until rice and daal are cooked soft and nice.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3.Now open the pressure cooker and then add chopped cashew nuts and raisins and cardamon powder. 4.Start stirring continuously adding milk and grated jaggery to mix everything and if needed add some more milk and let it cook up to 10mins.Keep the gas on medium flame.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5.When it starts leaving the sides of the pan add rest of the ghee,dry coconut pieces and saffron and mix well.and serve hot or warm garnishing with fried cashew nuts.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>
</b></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>It is basically very rich in taste but you can use vegetable oil instead of ghee and while serving sprinkle a little of ghee.And if you are doing in normal pan,then try to add more water while boiling daal and rice to avoid burning.You can other dry fruits also like chopped almonds, fried peanuts, pecans.</b></span><br />
<br />Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com4tag:blogger.com,1999:blog-8370433114412394754.post-37391671696398049172009-03-24T20:39:00.009-05:002015-02-25T17:14:07.664-06:00Breakfast recipes...<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="font-weight: bold;">Breakfast</b><span style="font-weight: bold;"> is a meal eaten after a long period of sleep, most often eaten in the morning. The word came about because it means breaking the fast after one has not eaten (fasted) since the night before.Studies say that it is very necessary to eat your breakfast as your metabolism system also sleeps when you sleep and starts exactly when you eat something in the morning.Varieties of breakfast ,you will find all over our country, India and also in the World.Here's some dishes i often prepare at home..though I eat cereal and milk in the morning except weekends.</span><br />
<br />
<span style="color: #660000;"><span style="font-size: x-large; font-weight: bold;">Rava dosa :::</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lkbwso-97y8/VOTT067LOWI/AAAAAAAAOWQ/tXtBHfloqdk/s1600/ravadosa1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lkbwso-97y8/VOTT067LOWI/AAAAAAAAOWQ/tXtBHfloqdk/s1600/ravadosa1.jpg" height="336" width="640" /></a></div>
<span style="font-weight: bold;">This is a healthy breakfast preparation from South India what is very popular among others nowadays because of its simplicity yet so delicious and kids love too. I was out of ideas for breakfast when inlaws are here and tried for the first time. I love to prepare nowadays for our simple weeknights dinner. I have gone through lots of recipes in website but really took the idea from Rak's kitchen or Tarla Dalal.</span><br />
<span style="font-weight: bold;"><br /></span>
<span style="font-weight: bold;">Ingredients:::</span><br />
1/2 cup Rava or semolina,<br />
1/2 cup rice flour,<br />
1/4 maida or all purpose flour,<br />
2 nos. finely chopped green chillies,<br />
1 tsp grated ginger,<br />
2-5 nos. crushed black pepper or optional,<br />
1 tsp cumin seeds,<br />
half cup finely chopped onions,<br />
1/3 cup finely chopped fresh coriander leaves,<br />
1 tsp oil, <br />
salt and sugar as per your taste. <br />
<b><br /></b>
<b>Ingredients:::</b><br />
1. Take a big bowl and mix first three ingredients with salt and sugar adding one cup of water and let it soak for 2 hours.<br />
2. Add rest of the ingredients to the bowl and mix properly adding sufficient water. The batter should be watery or thin consistency. You can check while cooking and then add more water and adjust salt accordingly.<br />
3. Heat a flat pan or griddle / tawa, sprinkle little oil and take a big spoon or ladle full of batter and pour first on tawa and using the handle rotate the tawa slowly to spread the batter or you can form a outer circle and then fill in the middle but don't pour extra batter on top of that. It should be lacy in form. Drizzle little oil on the dosa. For every dosa, please check the consistency if it is watery or not. Add water if needed.<br />
4. Let it cook on low medium flame until it becomes light golden in color. Using a flat spatula, slowly fold it and serve hot with your favorite chutney or pickle.<br />
<b>You can make it instantly but I prefer to soak for minimum two hours. </b><br />
<b>You can sprinkle onion on the tawa and then pour the batter but it is optional too.Sometimes you can mix finely chopped or grated carrots for nice color too.</b><br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Plain Dosa :::</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-f0i7HBibFnU/UU4JMs-FJUI/AAAAAAAAL5U/aSOcGliY-Yo/s1600/plaindosa3.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-f0i7HBibFnU/UU4JMs-FJUI/AAAAAAAAL5U/aSOcGliY-Yo/s640/plaindosa3.1.jpg" height="426" width="640" /></a></div>
<br />
<span style="font-weight: bold;">Dosa
or dosai, Indian spicy crepe is a typical South-Indian preparation
mainly served at breakfast or tiffin item. Nowadays Dosa is very popular
and favorite in other states of India also. Being a south-Indian
daughter-in-law, I prepare dosa almost every week and I don't prepare
dosa batter separately but use the same batter what I prepare for idli
only when it becomes one or two days old. This is my mother-in-law's
recipe what I use without any modifications. </span><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
1 cup skinless split black gram / urad daal,<br />
2 cup parboiled / Idli rice,<br />
1/4 cup raw rice / sona musuri (for crispness)<br />
one fistful of tuvar daal/yellow pigeon peas, (for color)<br />
1/4 tsp fenugreek seeds,<br />
oil,<br />
salt as per your taste.<br />
<br />
<span style="font-weight: bold;">Method :::</span><br />
1. Wash and soak all the ingredients separately overnight or 7-8 hrs with fenugreek seeds and tuvar daal.<br />
2. Drain excess water from rice and daal but keep the soaked water from urad daal.<br />
3.
Now grind first urad daal to a smooth paste then add parboiled rice and
raw rice with tuvar daal and make slightly coarse paste using that
water you kept aside .Try to use less water while grinding.<br />
4. Now
take the paste in a deep bottomed bowl and start mixing the paste with
little water for some minutes.Then keep it covered in a warm place /
inside the oven for fermentation for 6-7 hours.When done add salt and
stir well again.Batter is ready for dosa.<br />
5. Heat tawa / flat
non-stick griddle properly and now pour two drops of oil on tawa and rub
with a small cloth or paper towel. If the griddle is too hot , sprinkle
little water and clean with a paper or towel before pouring the batter.<br />
6.
Bring the flame to medium level and then pour a large spoonful of
batter onto the center of tawa and spread in circular motion towards the
edges just like pancake.<br />
7. Once done,drizzle little oil around
the dosa so that it comes out well. Wait for 2-3 mins and then flip the
dosa with a flat spatula and let it cook for 2 mins.If you don't want to
use oil then dip the spatula before flipping the dosa.Dosa will come
out well.<br />
8. Now fold the dosa how you want and serve with coconut chutney or podis or spicy pickle.<br />
<br />
<span style="font-weight: bold;">Here's the video how to prepare masala dosa I have uploaded long back,</span><br />
<br />
<a href="http://www.youtube.com/watch?v=1hRv2Ng5el0">http://www.youtube.com/watch?v=1hRv2Ng5el0</a><br />
<br />
<span style="font-weight: bold;">To
prepare a perfect dosa , you should have the exact consistency of dosa
batter and maintain the perfect temperature of the tawa or griddle .
Every time you take the dosa out,bring down the heat sprinkling water on
tawa and clean with a paper towel.If you are using the same tawa for
cooking other stuff then wash the tawa properly and then follow step 5
two times.</span><span style="font-weight: bold;">And the tawa should
not be too dry and not too oily. I generally use Sona musuri rice as raw
rice and that gives you exact taste what you get in restaurants. You
can add one fistful of soaked chaana daal or chick peas lentils while
grinding dosa batter too. </span><br />
<br />
<span style="color: #660000;"><b><span style="font-size: x-large;">Daalpuri<span style="font-size: x-large;"> ..<span style="font-size: x-large;">.in Bengali style</span></span> :::</span></b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VyegcRlNtTw/UMfV0wQY00I/AAAAAAAALnw/Xfz8efktsvc/s1600/daalpuri2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VyegcRlNtTw/UMfV0wQY00I/AAAAAAAALnw/Xfz8efktsvc/s640/daalpuri2.JPG" height="430" width="640" /></a></div>
<b>I wanted to cook something special for my mom and this stuffed unleavened Indian bread what we say chholar daaler kachori was perfect choice for a chilly winter breakfast. This is a little lengthy process but if you prepare the stuffing one or two days before then takes less time to prepare. Here again I prefer to follow Suchididi's recipe and turned out the best as always.</b><br />
<b>Ingredients:::</b><br />
<i>for 10 puris..</i><br />
2 cups of all purpose flour / maida,<br />
1/2 cup of wheat flour /<i> </i>aata,<br />
a pinch of salt,<br />
1/5 tsp kalonji or black onion seeds<i>,</i><br />
<br />
<i>for stuffing.. </i><br />
one small cup chana daal/split chickpeas,<br />
one small finely chopped onion, optional <br />
one pinch of turmeric powder,<br />
1/4 tsp ginger paste,<br />
2 nos. finely chopped green chillies , optional<br />
one pinch of whole cumin seeds,<br />
1/4 tsp asafoetida / hing,<br />
1/2 tsp roasted cumin powder,<br />
oil for frying and salt to taste.<br />
<b>Method:::</b><br />
1. Wash and soak chana daal for minimum 5-6 hours. Cook with 2 cups of water with salt and turmeric powder. Make sure daal is just cooked and not too mushy.<br />
2. Heat oil in a pan, add whole cumin seeds, chopped green chillies and ginger paste. Fry for a minute and then cooked daal and saute until daal is nicely fried. Mix roasted cumin powder and asafoetida with daal and mix again. Switch off flame and let it cool. Make small size balls out of the mixture.<br />
3. Now mix all purpose flour / moida, wheat flour / aata , salt and kalo jeere / kalonji seeds thoroughly in a big bowl and then make smooth dough adding little water at a time. Cover the dough with a wet cloth for 20-30 minutes.<br />
4. Make 10 balls from the dough and flatten a little in the middle and stuff with daal mixture and bring all the corners together and make ball again pressing the corners and make puri flattening the ball with a rolling pin.<br />
5. Heat sufficient oil and then fry carefully all the puri and serve with spicy aloo dum or any gravy.<br />
<b>Some people like to use finely chopped onions but I wanted to prepare without onions. If you want to make it spicy add more green chillies.</b><br />
<br />
<span style="font-size: x-large; font-weight: bold;">Pesarattu / Green moong dosa :::</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wCm33BEFmS4/UGJzrNiMBdI/AAAAAAAALNo/An_sqqkjHkc/s1600/DSC_0708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wCm33BEFmS4/UGJzrNiMBdI/AAAAAAAALNo/An_sqqkjHkc/s640/DSC_0708.JPG" height="426" width="640" /></a></div>
<br />
<span style="font-weight: bold;">Green moong daal dosa is one of the best breakfast item I have learned from my motherinlaw. Every Saturday or Sunday she likes to prepare this with coconut chutney or ginger chutney. This crispy yet soft yummy dosa is very simple and easy to digest and good for people who wants to avoid rice.</span><br />
<br />
<span style="font-weight: bold;">Ingredients:::</span><br />
One cup green moong dal / green gram,<br />
1/4 cup yellow moong dal and raw rice,<br />
one fistful of shredded coconut, fresh or frozen<br />
1 small piece of ginger,<br />
3-4 nos. green chillies,<br />
one small onion, finely chopped(Optional)<br />
half cup masala podi,<br />
salt as per taste,<br />
Oil to fry.<br />
<br />
<b>Method::</b><br />
1. Soak for 8 to 10 hrs all the lentils/daal and rice together after washing until clear water comes out.<br />
2. Make a smooth paste adding ginger ,coconut and green chillies and salt. Add water to bring it medium consistency for dosa batter. Keep aside for half an hour.<br />
3. Sprinkle oil when the griddle or tava pan is hot. Take one big ladder of batter and make round dosa<br />
with that. Sprinkle masala podi and onion on the top of it and little oil to the corners and let it cook covering the pan. When the corners become crispy and roll it and serve with your favorite chutney.<br />
<br />
<b>To make podi, roast red chillies,chana daal or yellow split peas, curry leaves,mustard seeds and urad daal. When nice aroma oozes out, spread on a plate to make it cool and then make a coarse paste of it adding salt.</b><br />
<b>If you add yellow moong Dal / yellow gram lentils to green ones, that gives a nice color and softness and raw rice gives crispness. </b><br />
<br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Chirer Pulao ::::<br />
<br />
</span><a href="http://2.bp.blogspot.com/_mpi--jkjIro/SdFA3U8xgrI/AAAAAAAAFbI/pZDg-nN-uBA/s1600-h/chirerpulao.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_mpi--jkjIro/SdFA3U8xgrI/AAAAAAAAFbI/pZDg-nN-uBA/s640/chirerpulao.jpg" height="402" id="BLOGGER_PHOTO_ID_5319103954161861298" style="display: block; height: 242px; margin: 0px auto 10px; text-align: center; width: 385px;" width="640" /></a><span style="font-weight: bold;">Chira or flattened/beaten rice is made of raw rice and very popular across India and this dish which is easy to cook and digest,very popular in Eastern parts of India as Sunday breakfast.This recipe is from one of my sweet sister, Nabamita with little variation.</span><br />
<br />
<span style="font-weight: bold;">Ingredients:<br />
</span>3 cups of thick chire/poha/flattened rice,<br />
1 cup small diced vegetables,<br />
1 small size onion chopped,<br />
4-5 chopped green chillies,<br />
1/5 tsp mustard seeds,<br />
1 bay leaf,<br />
1 or 2 whole dry red chilly,<br />
4-5 curry leaves,<br />
1 cinnamon,<br />
2-3 cardamon,<br />
2 cloves,<br />
a handful of peanuts or cashew nuts,<br />
1/4 tsp turmeric powder,<br />
1/4 tsp of roasted cumin powder,<br />
a pinch of sugar,<br />
salt as per taste,<br />
oil.<span style="font-weight: bold;"><br />
<br />
Method::</span><br />
1.Wash chire/poha and drain water properly. Then spread on tissue paper/paper napkin to absorb the remaining water as shown in above picture.<br />
2.Heat oil in a kadai/frying pan,add sugar wait for 1 min. Then add mustard seeds,bay leaf, dry red chilly, cinnamon,cloves,cardamon and fry for a min.<br />
3.Now curry leaves and peanuts/cashew nuts and stir for half a min.<br />
4.Add chopped onions and green chillies and fry nicely until onion turns light brown.<br />
5.Now add small diced vegetables,like potatoes,cauliflower,carrot,beans and peas and add turmeric powder and salt. Stir fry nicely on high flame for 3-4 mins and sprinkle very little water and cover the pan for 2-3 mins.<br />
6.Open the lid and add washed chire / poha and mix slowly and thoroughly to avoid lumps.<br />
7.sprinkle roasted cumin powder and if you want you can add gorom masala too,but optional both. Serve hot with tomato ketchup or just like that.<br />
<span style="font-weight: bold;">You can adjust spice level according to your taste.As I love spicy ,i sprinkle little bit red chilly powder too.<br />
<br />
</span><span style="color: #660000; font-size: 180%; font-weight: bold;">Rava/Semolina Upma:::</span><br />
<br />
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/Scp_usmaX5I/AAAAAAAAFWs/KDqlPLhVtK0/s1600-h/ravaupmawithchutney.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/Scp_usmaX5I/AAAAAAAAFWs/KDqlPLhVtK0/s320/ravaupmawithchutney.JPG" id="BLOGGER_PHOTO_ID_5317202750287273874" style="cursor: pointer; display: block; height: 260px; margin: 0px auto 10px; text-align: center; width: 375px;" /></a><br />
<span style="font-weight: bold;">Upma,a very common breakfast item in Telugu family and even other Southern states too. It is generally made with refined wheat grains ,called Cream of Wheat generally called Suji in North India and Rava in South India and Variety of Upma can be made but here i have shared the simplest one and which i learned from my father-in-law when i got married.</span><br />
<br />
<span style="font-weight: bold;">Ingredients :<br />
</span>2 cup suji/rava,<span style="font-weight: bold;"><br />
</span>1 small size onion chopped,<br />
3-4 green chillies chopped,<br />
5-6 broken/whole cashew nuts/peanuts,<br />
1/4 mustard seeds, chana dal,urad dal each,<br />
3-4 curry leaves,<br />
1 pinch of hing/asafoetida powder,<br />
1 dry whole red chilly,<br />
salt as per taste,<br />
oil/ghee.<br />
<br />
<span style="font-weight: bold;">Method:::</span><br />
1.First take a pan and heat 2 tsp oil/ghee and fry suji nicely stirring continuously until nice aroma comes and suji becomes light brown.Keep aside.<br />
2.Now same pan,heat oil and add mustard seeds,chana Dal,urad Dal,hing powder,curry leaves, whole red chilly and cashew nuts/peanuts.and fry for 2 mins.<br />
3.Now add chopped onions and chopped green chillies and fry until onion changes its color to light brown.<br />
4.Now add 4 cups of water and add salt..it should little bit more than normal.mix nice and let it boil.<br />
5.Once water starts boiling,start adding fried suji stirring continuously otherwise lumps will come very fast.mix thoroughly until mixing suji properly with water.cover with a lid for 15mins and let it cook in low flame.<br />
6.Once done,serve hot with yogurt or coconut chutney.<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;"><br />
<span style="font-size: x-large;">Idli::::</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4wBM7bAR7-M/TntphUVlimI/AAAAAAAAJJg/dOj9Otmr7Sw/s1600/idli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4wBM7bAR7-M/TntphUVlimI/AAAAAAAAJJg/dOj9Otmr7Sw/s400/idli.jpg" height="480" width="640" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_mpi--jkjIro/SdBBLaG7RQI/AAAAAAAAFaQ/Z5BBHdBeH64/s1600-h/idlinew.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/_mpi--jkjIro/SdBBLaG7RQI/AAAAAAAAFaQ/Z5BBHdBeH64/s640/idlinew.jpg" height="429" id="BLOGGER_PHOTO_ID_5318822824167294210" style="display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 335px;" width="640" /></a></div>
<span style="font-weight: bold;">Idli , steamed rice cake, is most popular South Indian breakfast and every week I prepare Idly as breakfast, snacks or sometimes in dinner at home as my kid loves to eat Nowadays this south Indian dish is very popular all over the world and it goes well with Sambar and Chutney as well with Molagai Podi specially in Tamil Nadu. My mother-in-law prepares very soft idli just like jasmine flower and I follow her recipe only.<br />
<br />
Ingredients :<br />
</span>1 cup split Black Gram Dal / urad Dal,<br />
2 cup para boiled rice / Idli rice,<br />
1 cup normal rice / sona musuri rice<br />
1/4 fenugreek seeds,<br />
a fistful of cooked rice, <br />
salt to taste,<br />
little oil for greasing the idli stand.<br />
<span style="font-weight: bold;">Method::</span><br />
1. Wash all the ingredients thoroughly and then soak the ingredients separately overnight or 8-9hrs with some fenugreek seeds. Fenugreek seeds enhances the taste and helps fermenting too. <br />
2. Now add urad Dal first to the wet grinder or mixer and run the mixer for 10 min and then add idli rice, normal rice and then cooked rice one by one and make a smooth paste of all the ingredients adding little water. Use only the water what you use to soak urad Dal and idly rice. That will help better fermentation of your idly batter. It will take minimum 30 minutes to prepare a smooth paste.<br />
3. Mix thoroughly everything for 5-6 min unless lumps disappeared if you are using normal mixer. Wet grinder itself does this process.<br />
4. You can mix a handful of cooked rice while grinding rices and that will give easy fermentation. But if you want a pinch of baking power is good enough.<br />
5. Now cover the vessel<span style="font-weight: bold;">,</span> for overnight fermentation(or 6-7hrs) in a warm place.Here I preheat the over to 100'F for 5 min and then switch off and then keep it for fermentation for overnight.<br />
6. After 6-7hrs,the batter will be doubled in volume. The consistency of the batter should be medium,neither watery nor too tight.<br />
7. Now you can add salt as per your taste .<br />
8. Now in a very deep saucepan/vessel add 1 1/2 cups of water and keep for boiling.<br />
9. Take the idli stand(<span style="font-weight: bold;">as shown in picture</span>),take out the plates from the stand and grease the round portion with little oil and pour 2-3 spoonful of batter.<br />
10.fill all the plates in the same way and fix the stand and keep the stand inside the vessel and close with a tight lid and allow to cook on steam .<br />
11.After 20 min,open the lid and touch the batter if it is soft and not sticky like wet batter,it is done.<br />
12.Take out the idly stand and keep idli plates separately to allow it cool.Now take a spoon and take out the idlis. Serve with hot sambar, coconut chutney and podis.<b> </b><br />
<b>I generally use big pressure cooker for steaming idlis without the pressure.You can get the idli stand in any Indian grocery store in USA. Tamil Nadu is the birthplace of Idli and dosa and my mother-in-law was born and brought there and if you use the tips I have given , idli will come out very soft and tasty.</b><br />
<br />
<br />
<span style="color: #660000; font-size: 180%; font-weight: bold;">Uttappam ::::</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_mpi--jkjIro/S7Pt4bZnINI/AAAAAAAAIbE/Bnz6BbjaVXI/s1600-h/uttappam.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_mpi--jkjIro/S7Pt4bZnINI/AAAAAAAAIbE/Bnz6BbjaVXI/s400/uttappam.JPG" height="577" width="640" /></a></div>
<br />
<br />
<span style="font-weight: bold;">Uttappam or flat rice cake ,popularly called Indian pancake, is favorite and easy breakfast of my in laws house. When the dosa batter becomes 3 to 4 days old and tastes sour in taste, uttapam is prepared with the same batter. You can make with fresh batter too but the actual taste of uttapam doesn't come at all.I love to make this dish with vegetables and nuts and you don't need to serve with any side dishes. But some people like to have with sambar and chutneys.</span><br />
<br />
<span style="font-weight: bold;">Ingredients :::</span><br />
1 cup of urad dal / spilt black gram dal,<br />
3 cup of para boiled rice,<br />
3-4 green chillies,<br />
1 small size onion chopped,<br />
1 small size carrot chopped finely,<br />
1/2 inch ginger chopped finely,<br />
1/4 cup coriander leaves & curry leaves chopped,Optional,<br />
a handful of peanuts,<br />
salt as per taste,<br />
oil to fry.<br />
<br />
<span style="font-weight: bold;">Method :::</span><br />
1. Wash nicely and soak dal and rice for 6-7 hours and grind to a smooth batter and keep for fermentation for 7-8 hours.<br />
2. Take a pan,heat a little oil and fry ginger and peanuts for a half a minute.<br />
3. Add onions,green chillies,carrot,coriander leaves and curry leaves and fry for a while.<br />
4. You can add vegetables of your choice too.<br />
5. Mix all to the batter and adjust the salt.<br />
6. Heat tawa / griddle, spread a large spoonful of batter not too thin just like a pancake.<br />
7. Drizzle a little oil over and around the uttappam and cover it for a minute to cook.<br />
8. When the sides starts becoming brownish , turn and cook for half a minute.<br />
9. When done ,serve hot.<br />
<br />
<span style="font-weight: bold;">You can fry all the ingredients and add after spreading the uttappam on tawa and I have seen my friends to add raw chopped vegetables to the batter. And try to make the uttappam on the non-stick tawa that reduces the use of oil. </span></div>
Kaberi Puspalahttp://www.blogger.com/profile/13115309575080940939noreply@blogger.com4