tag:blogger.com,1999:blog-74475950836391338162024-03-15T18:09:57.045-07:00A Gourmet Meala gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-7447595083639133816.post-71134307216138108322021-04-19T17:13:00.003-07:002021-04-19T17:13:59.681-07:00BE PADI ROTLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<div><br /></div><div><span style="font-size: large;">BE PADI ROTLI or BE PAD WALI ROTLI is a Gujarati Delicacy. Thin rotis made in pairs with Whole Wheat Flour and smeared with Ghee. These are a family favorite in our home best enjoyed with Fajeto & Bataka nu Shak. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">The first time I tried this roti was with my mother-in-law. She served it with dry yellow moong dal sabzi and kadhi. And let me tell you it is delectable! Though not found in restaurants it is very popular in most Gujarati households like mine. <br /><br /></span></div><div><span style="font-size: large;">Do try the recipe and share your experience with me. </span></div><div><span style="font-size: large;"><br /></span></div><h3 style="text-align: left;"><span style="font-size: large;">INGREDIENTS:</span></h3><div><span style="font-size: large;">Whole Wheat Flour - 2 cups</span></div><div><span style="font-size: large;">Oil - 2 tsp</span></div><div><span style="font-size: large;">Salt to taste (optional)</span></div><div><span style="font-size: large;">Oil for greasing the rotis as needed</span></div><div><span style="font-size: large;">Ghee to smear the rotis with once done as needed<br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zZePwMYXdK0" width="320" youtube-src-id="zZePwMYXdK0"></iframe></div><br /><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><span style="font-size: large;">PROCEDURE:</span></h3></div><div><ol style="text-align: left;"><li><span style="font-size: large;">Take whole wheat flour in a large bowl</span></li><li><span style="font-size: large;">Make a well in the center and add the oil. </span></li><li><span style="font-size: large;">Mix well. This will help in keeping the rotis moist. </span></li><li><span style="font-size: large;">Knead into a soft dough using water as needed. </span></li><li><span style="font-size: large;">Rest for 15 minutes. </span></li><li><span style="font-size: large;">Heat the tawa on medium low heat.</span></li><li><span style="font-size: large;">Divide the dough into 22-24 similar sized balls.</span></li><li><span style="font-size: large;">Take one dough ball and roll it into a small disc. Keep aside.</span></li><li><span style="font-size: large;">Take another dough ball and make a similar sized disc. </span></li><li><span style="font-size: large;">Now take both discs and grease them with some oil. This helps in binding the rotis together.</span></li><li><span style="font-size: large;">Dust some flour on the oiled surface of the disc. This helps us in separating the rotis once they are cooked. </span></li><li><span style="font-size: large;">Place the discs one on top of the other facing the greased sides to each other. </span></li><li><span style="font-size: large;">Dust some flour and roll into thin discs. </span></li><li><span style="font-size: large;">Place on the medium hot tawa. </span></li><li><span style="font-size: large;">Wait until bubbles start to appear on the rotis and then flip to cook the other side. </span></li><li><span style="font-size: large;">Now using a clean kitchen towel press the rotis from all sides to cook thoroughly. </span></li><li><span style="font-size: large;">Do note that we dont to make the rotis crisp or brown. The heat needs to be medium low. </span></li><li><span style="font-size: large;">Once cooked on both sides, remove from the tawa. </span></li><li><span style="font-size: large;">Tap the roti from all the sides so as to separate the layers from inside. </span></li><li><span style="font-size: large;">Gently lift separate the edge of the roti while gradully lifting the entire top layer of the roti. </span></li><li><span style="font-size: large;">Now you have two separate paper thin rotis. </span></li><li><span style="font-size: large;">Grease both the rotis and serve hot. </span></li></ol></div><div><span style="font-size: large;"><br /></span></div>a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com2tag:blogger.com,1999:blog-7447595083639133816.post-26987587433837949462021-04-07T11:04:00.001-07:002021-04-07T16:49:38.742-07:00STUFFED ZUCCHINI BOATS<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w96PehYvZWg4cVHZzo6tLqQYEEtnofgBi2cGi_mz_RShTDhJcrfAt3tbZN5luA9OyllxXYi1bAI6z6OfR7dJE-hl0uaEgbgSe8Euy6UpXxZcu0KSDFPKjsc62rp4nZymzlC2DZox3orA/s2048/Zucchini+Boats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w96PehYvZWg4cVHZzo6tLqQYEEtnofgBi2cGi_mz_RShTDhJcrfAt3tbZN5luA9OyllxXYi1bAI6z6OfR7dJE-hl0uaEgbgSe8Euy6UpXxZcu0KSDFPKjsc62rp4nZymzlC2DZox3orA/w640-h480/Zucchini+Boats.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/qa4qwZH9Pcc" width="320" youtube-src-id="qa4qwZH9Pcc"></iframe></div><br /><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">STUFFED ZUCCHINI BOATS are a favorite in our family. I especially love how healthy, quick and easy they are. Great when you know you have a busy week ahead. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">I have used some fresh bell peppers and mushrooms for my stuffing but you can replace it with veggies of your choice, or even meat. Do make sure not to overcook the veggies as we dont want them soggy. Just lightly cooked with a bite to them. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">You can make these ahead and pop in the fridge then bake them when you're ready to serve. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Let's begin:</span></div><h3 style="clear: both; text-align: justify;"><span style="font-size: large;">INGREDIENTS:</span></h3><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Zucchini - 3</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Olive oil - 2 tbsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Salt to taste</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Cracked Pepper - To taste</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Garlic - 1 tbsp, finely chopped</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Onions - 1 small, finely chopped</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Mushrooms - 6-8, rougly chopped</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Bell Peppers - 3, finely chopped</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Italian Seasoning - 1 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Red Chili Flakes - to taste</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Mozzarella - 2.5 tbsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><h3 style="clear: both; text-align: justify;"><span style="font-size: large;">METHOD: </span></h3><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; display: inline; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6p-da6tYV-5HfQhQIWQ7GVNbDw-qxBANAArHThKJfVUNkcjonv9i4RcOBLl0AfXzULVNeHNUHhtoqtpMxpoFQW9xk6djOyGXaPXRloECTYgEZT9QQGhvFRoHNLifqEiMrWlHtHrOWhiAk/s4032/IMG_7831.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6p-da6tYV-5HfQhQIWQ7GVNbDw-qxBANAArHThKJfVUNkcjonv9i4RcOBLl0AfXzULVNeHNUHhtoqtpMxpoFQW9xk6djOyGXaPXRloECTYgEZT9QQGhvFRoHNLifqEiMrWlHtHrOWhiAk/s320/IMG_7831.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE3lKWdWvFA3lyotsliSPZGRuN4Ad7zm4lvczDlv5MNcKB35pwoqEgklOcekN6k3RzM0RURuDcqFAEDOWgu4FW7CZkNX5YI8zZoSoWanTg_NPDMI5ccQazQ0h7kRjQa3V5Wg6XV0v4pq9/s2048/IMG_7830.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE3lKWdWvFA3lyotsliSPZGRuN4Ad7zm4lvczDlv5MNcKB35pwoqEgklOcekN6k3RzM0RURuDcqFAEDOWgu4FW7CZkNX5YI8zZoSoWanTg_NPDMI5ccQazQ0h7kRjQa3V5Wg6XV0v4pq9/s320/IMG_7830.jpg" /></a><br /><br /></div></div><div class="separator" style="clear: both; text-align: justify;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><ol><li style="text-align: left;"><span style="text-align: justify;"><span style="font-size: large;">Wash & pat dry the zucchinis. Halve them then scoop out their centers leaving the rims intact giving them a boat like shape. I used my melon scooper for this. Worked great. Keep the scooped zucchini centers aside for now.</span></span></li></ol><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8AGsq1mC1CF_73aiH-w9ubGOjhMlg79IpswQ2M4yDKSBGy5Jj5w-PZqYngBbZOAGSmC2LgDZ67D-4YQIQjOyyrS9zEuBqhdaEfgjvzb9CeTNH2CJvine3A0NJzMRMULRCAicVcZek1eR/s4032/IMG_7832.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8AGsq1mC1CF_73aiH-w9ubGOjhMlg79IpswQ2M4yDKSBGy5Jj5w-PZqYngBbZOAGSmC2LgDZ67D-4YQIQjOyyrS9zEuBqhdaEfgjvzb9CeTNH2CJvine3A0NJzMRMULRCAicVcZek1eR/s320/IMG_7832.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">2. Season the scooped zucchinis with salt and freshly cracked pepper. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wF6KWuS9pIiWit7EeHMk5nwCTMZADOaZCJAF-t1iMSgn6ffx7esRuMvSfhaK3pH3Ph_FqwFaZf2VUzPWrXl8MxbyNXg6jvurDkFu6EEmRQZRdceojffnvJpneS6tbVAwT-lxw8EcBwP6/s4032/IMG_7834.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wF6KWuS9pIiWit7EeHMk5nwCTMZADOaZCJAF-t1iMSgn6ffx7esRuMvSfhaK3pH3Ph_FqwFaZf2VUzPWrXl8MxbyNXg6jvurDkFu6EEmRQZRdceojffnvJpneS6tbVAwT-lxw8EcBwP6/s320/IMG_7834.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBJW6IRSbEBGZPfW23gnylCr4gukw6rHy2epi3hVGQMwQuXZHqWa5U95K0VJNQaeR4x15HZwYoJuIONKp_NQiIJ4tqW6CdpqKud0nvG0NGzaGta5zRtQt26PpgrBmt0mTZMBUgivUzFqp/s2048/IMG_7835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBJW6IRSbEBGZPfW23gnylCr4gukw6rHy2epi3hVGQMwQuXZHqWa5U95K0VJNQaeR4x15HZwYoJuIONKp_NQiIJ4tqW6CdpqKud0nvG0NGzaGta5zRtQt26PpgrBmt0mTZMBUgivUzFqp/s320/IMG_7835.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><span style="font-size: large;">3. Heat a pan on medium heat and add some olive oil. Once the pan is hot add the zucchinis skin side up. Cook them on both side for about 4-5 minutes. This is where we actually cook them. When we put them in the oven its mainly to melt the cheese. Overcooking them in the oven may result in the stuffing drying out. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsNSRkjeem0AKN9rsXjdimVhLmq4cYK2-BAys5gRJljpbuiv9yCEWx-Z5Q7RuZpF7Xt-e4QU8BWw4lsNUnEXya4L1SIogdHMSJEiQzeNC-fjkcZlZRA1kOpO9A5H9pnrT-ceO2AThT6s_/s2048/IMG_7845.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsNSRkjeem0AKN9rsXjdimVhLmq4cYK2-BAys5gRJljpbuiv9yCEWx-Z5Q7RuZpF7Xt-e4QU8BWw4lsNUnEXya4L1SIogdHMSJEiQzeNC-fjkcZlZRA1kOpO9A5H9pnrT-ceO2AThT6s_/w239-h316/IMG_7845.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">4. Set the zucchinis aside on a baking tray. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH6uwQp-7RJN6vyn09mHSL6fjUCGnDYfDybvyA6hJN4ZgYHyV9OsoYKSQm0ZLBA-XAweUkBdXfqRyRUsA6MRVaP9OhDiZEBVqwlD7ZWBWLO7Usp8lO3QoaDNlGMR3OGUGNNhuqgls76X9/s4032/IMG_7837.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH6uwQp-7RJN6vyn09mHSL6fjUCGnDYfDybvyA6hJN4ZgYHyV9OsoYKSQm0ZLBA-XAweUkBdXfqRyRUsA6MRVaP9OhDiZEBVqwlD7ZWBWLO7Usp8lO3QoaDNlGMR3OGUGNNhuqgls76X9/w200-h150/IMG_7837.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH8_JgwrsyFu6jUHiDX__U_K-AKzDTvBn8oYMF5TV7dDDTP8ImqxQrReZ_2FRulfBp4iSUePqp49PXeOacAugwjwWJGyTeh7ui3y_sYwL7CHdd46m4sLSEJCCOmeKCgeT4GoVgcl_s_2f/s2048/IMG_7836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH8_JgwrsyFu6jUHiDX__U_K-AKzDTvBn8oYMF5TV7dDDTP8ImqxQrReZ_2FRulfBp4iSUePqp49PXeOacAugwjwWJGyTeh7ui3y_sYwL7CHdd46m4sLSEJCCOmeKCgeT4GoVgcl_s_2f/w200-h150/IMG_7836.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSQjGocg1XrMZ5gPGg8E4Ph0yd8ugj6pQq2SZ3Oo3OWJgw8-R8ifPsWtYOWl1jdns-qbAiIMKVCYWSfdZ5YjzedvYjG25cT8zG24ebza9tabuntAuH85m3mK6zgWUha2zxvHpw_fZMgI2/s4032/IMG_7839.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSQjGocg1XrMZ5gPGg8E4Ph0yd8ugj6pQq2SZ3Oo3OWJgw8-R8ifPsWtYOWl1jdns-qbAiIMKVCYWSfdZ5YjzedvYjG25cT8zG24ebza9tabuntAuH85m3mK6zgWUha2zxvHpw_fZMgI2/w200-h150/IMG_7839.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZqdpAxi8MPqmrhMBinJcH16BbuwoI8dHK1JT7L56YHKUf3ncw1cQ8MVgROnRoSu3cqrXmvQycXlZ7yM8Kvqq55IcGrS_U8TijwCJbT8gmRVD7Z66FCGK1MzhrQapj8GypcnTvsu8_8OK/s4032/IMG_7838.jpg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZqdpAxi8MPqmrhMBinJcH16BbuwoI8dHK1JT7L56YHKUf3ncw1cQ8MVgROnRoSu3cqrXmvQycXlZ7yM8Kvqq55IcGrS_U8TijwCJbT8gmRVD7Z66FCGK1MzhrQapj8GypcnTvsu8_8OK/w200-h150/IMG_7838.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8ZFt1VwDhRDw-ZCxi-HyizbS5UTNyWUHSDNGWX8ikObnbzUo9hrCstcFLw9YWzDMfi0awCEsnABnJO4KHjNWBkF4Xrr31DCzKD4k2mGqEQ4GoWnvN2K-DMORKhOwW7vv3Q4WB7d_kEOa/s4032/IMG_7841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8ZFt1VwDhRDw-ZCxi-HyizbS5UTNyWUHSDNGWX8ikObnbzUo9hrCstcFLw9YWzDMfi0awCEsnABnJO4KHjNWBkF4Xrr31DCzKD4k2mGqEQ4GoWnvN2K-DMORKhOwW7vv3Q4WB7d_kEOa/w200-h150/IMG_7841.jpg" width="200" /></a></div><br /><span style="font-size: large;">5. In the same pan add the chopped garlic. Once it is golden, throw in the onions and cook them till pink. Next add the zucchini centers, mushrooms and finally the bell peppers. We dont want to cook the veggies and ensure they maintain their crunch. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr12Ifj5ORiTHGLTM8VeJPOhqM5FLgXu70xiBnvzV0U16lnoYmvePjq1ZKJLJHGvkDFHIBdX5HXucTWnHQuYzkQNIsRcGTyghT2z6H__Y3IYar74AjzhbWxoTDt4oLQaotodz0WxsU39TF/s4032/IMG_7842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr12Ifj5ORiTHGLTM8VeJPOhqM5FLgXu70xiBnvzV0U16lnoYmvePjq1ZKJLJHGvkDFHIBdX5HXucTWnHQuYzkQNIsRcGTyghT2z6H__Y3IYar74AjzhbWxoTDt4oLQaotodz0WxsU39TF/s320/IMG_7842.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASF_UhwDzrPsP-ldWg8AzUVImVe-OBCpwpM5uukiAQ3Tgap0aj9AIqfs-1-ohF2CrtHw80c9qcaIcS29YX1-nAe6oPrDc5u7M9OiJZHj5LzGoqKTXss3Pp8xBSOJwEwd_efWzx2jKC2Bw/s4032/IMG_7843.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASF_UhwDzrPsP-ldWg8AzUVImVe-OBCpwpM5uukiAQ3Tgap0aj9AIqfs-1-ohF2CrtHw80c9qcaIcS29YX1-nAe6oPrDc5u7M9OiJZHj5LzGoqKTXss3Pp8xBSOJwEwd_efWzx2jKC2Bw/s320/IMG_7843.jpg" width="320" /></a></div><br /><span style="font-size: large;">6. Add the Italian seasoning or any seasoning of your choice and salt to taste. We are adding salt at the end so that the veggies don't get watery and soft. Keep the stuffing aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoKI_noBVBYfjALht-Y9EY_thNICBYYfp3H4p66qFcjo-XpirBKwKn3lW5_I5JuPZJb9zHgXgX3MsmPqtpPmzpuy7tDuiv-YqpUmcZJcVpMEoZK-P2bdnG-WkutMAwjYQUwz9gnt0Lidj/s2048/IMG_7846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoKI_noBVBYfjALht-Y9EY_thNICBYYfp3H4p66qFcjo-XpirBKwKn3lW5_I5JuPZJb9zHgXgX3MsmPqtpPmzpuy7tDuiv-YqpUmcZJcVpMEoZK-P2bdnG-WkutMAwjYQUwz9gnt0Lidj/s320/IMG_7846.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2er3lXp9W-8CsyTgI7VtquDIhGZdobsepby0tD7IfNpZs0TjMAHdWFcuLwYfmNrcCHTnWPkYUv0x_tUKzYrQm_z885u5DSmZzeIAnNZPMt6pncMYjk_iCOvBuS413RKLijvKhSG2SXBX/s2048/IMG_7847.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2er3lXp9W-8CsyTgI7VtquDIhGZdobsepby0tD7IfNpZs0TjMAHdWFcuLwYfmNrcCHTnWPkYUv0x_tUKzYrQm_z885u5DSmZzeIAnNZPMt6pncMYjk_iCOvBuS413RKLijvKhSG2SXBX/s320/IMG_7847.jpg" /></a></div><br /><span style="font-size: large;">7. Stuff the mixture into the zucchini boats and top with some mozzarella. You are welcome to add a dash of seasoning on the top again. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEPgqCb5CQvtrcbHZPcLaHQ5rawOixfP_icd2Dvn9yzGlP9JyYI5ZEvEIU-HFi6_R1BcKtgm65WxPkkTGLUwl-qqUO9opirOUJkZQ1Odp5crDdaWp2JBRXvL7s1klWBczUZyyCI79FU6n/s2048/IMG_7850.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEPgqCb5CQvtrcbHZPcLaHQ5rawOixfP_icd2Dvn9yzGlP9JyYI5ZEvEIU-HFi6_R1BcKtgm65WxPkkTGLUwl-qqUO9opirOUJkZQ1Odp5crDdaWp2JBRXvL7s1klWBczUZyyCI79FU6n/s320/IMG_7850.jpg" width="320" /></a></div><br /><span style="font-size: large;">8. Pop them in a preheated oven at 400F for about 15-20 minutes or until the cheese melts. Enjoy hot!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17zQDIlDD7cOwbc0pgYK6Oh0w1ZuteF3KPB8gx3oZdv4Mhbi1xTgcPEMdZ7BWibtiLKIhADQaT_LbAFgdZyeBI3kkXGb3ncMV5P_mee679zD9qGnJoghTfAevdE9AySb-dO6h6JNE1DBI/s2048/Zucchini+Boats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17zQDIlDD7cOwbc0pgYK6Oh0w1ZuteF3KPB8gx3oZdv4Mhbi1xTgcPEMdZ7BWibtiLKIhADQaT_LbAFgdZyeBI3kkXGb3ncMV5P_mee679zD9qGnJoghTfAevdE9AySb-dO6h6JNE1DBI/w640-h480/Zucchini+Boats.jpg" width="640" /></a></div></div></div><div style="text-align: justify;"><br /></div></div></div><p></p>a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-79548355643904514392020-08-26T12:22:00.002-07:002020-08-26T12:32:22.181-07:00CHAKRI<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB-8UNzcAdLDXhTQGVTl9-aCmUSzmHxcazmjrT0-vkBM33X3owU1qwTcT7qDmZubb-k8brrdPYqUF2yLGdnFV58xNXFSPV8L2Xy2ZaFNS20j1e1S9QHi_jP_PdC4aa-b6qY2AzSEYECxM/s2048/POSTER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB-8UNzcAdLDXhTQGVTl9-aCmUSzmHxcazmjrT0-vkBM33X3owU1qwTcT7qDmZubb-k8brrdPYqUF2yLGdnFV58xNXFSPV8L2Xy2ZaFNS20j1e1S9QHi_jP_PdC4aa-b6qY2AzSEYECxM/w400-h300/POSTER.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/OQbSmDXxQXw" width="320" youtube-src-id="OQbSmDXxQXw"></iframe></div><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: justify;"><span style="font-size: large;">CHAKRI is the most popular Indian Snack for all occasions. There are numerous recipes out there on how to make Chakri. The traditional recipe is essentially the same with a slight variation to suit the palate in each household. I tried these Chakris at a friend's place and absolutely loved the taste. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Sharing the recipe with you here:</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">INGREDIENTS:</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Rice Flour - 1+1/4 cup</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Wheat Flour - 1/2 cup</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Ginger Paste - 1 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Yogurt - 3 tbsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Heavy Cream - 1/2 cup</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Turmeric Powder - 1/2 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Red Chili Powder - 1 tsp (or to taste)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Salt to taste</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Sesame Seeds - 1 tbsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Oil for frying</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">COOKING INSTRUCTIONS:</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">1. Take rice flour in your stand mixer</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nwMl47AlEDT6CJdntWN0_NG5yQb6jIQlDVwVBgfHUnROda06gsRn6OdS4EizNYpcafqDfjStTc-cpG4_0iuzbzJxuVcC6n2jB5zIcLp-OPNRliH24JVsLmeYJNiiSIFPiHhd_oai2yaZ/s2048/IMG_3678.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nwMl47AlEDT6CJdntWN0_NG5yQb6jIQlDVwVBgfHUnROda06gsRn6OdS4EizNYpcafqDfjStTc-cpG4_0iuzbzJxuVcC6n2jB5zIcLp-OPNRliH24JVsLmeYJNiiSIFPiHhd_oai2yaZ/w300-h400/IMG_3678.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">2. Next add the wheat flour</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVL0Jh2sXhPAmC4vwi4zKgS5dAm5B133F2q57RR4XDWNvzJYtM3JxhpfgfF71d1IteAMmUqy-ZUUVh9uJ7rnYzCSQDqoHmNrayAyT6j2EvodIR4fa_JhRQ12SY4q6-OepgzJgIehnz-JHa/s2048/IMG_3679.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVL0Jh2sXhPAmC4vwi4zKgS5dAm5B133F2q57RR4XDWNvzJYtM3JxhpfgfF71d1IteAMmUqy-ZUUVh9uJ7rnYzCSQDqoHmNrayAyT6j2EvodIR4fa_JhRQ12SY4q6-OepgzJgIehnz-JHa/w300-h400/IMG_3679.jpg" title="AGOURMETMEAL" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">3. Next add the remaining dry ingredients, salt, turmeric, red chili powders, sesame seeds.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_ZIvPCZQQeiCrDGUfedWXLEMFa1CufzcvNHCqLyBpKtRIDes9V3ljv1IpTDwU1oK8ZmQ5Vvqv84BwmaTwzfs7pxkKbv4hFV4Hy7XsaqtoCk5pcDNfbGocbElMwDvThlwgdvqcFb8PMSp/s2048/IMG_3680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_ZIvPCZQQeiCrDGUfedWXLEMFa1CufzcvNHCqLyBpKtRIDes9V3ljv1IpTDwU1oK8ZmQ5Vvqv84BwmaTwzfs7pxkKbv4hFV4Hy7XsaqtoCk5pcDNfbGocbElMwDvThlwgdvqcFb8PMSp/w300-h400/IMG_3680.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">4. And the wet ingredients - yogurt & cream</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJmXiUnk_r2_h7BUISQHfD3fsObf9Rw7B04YLM-V7l0gPz_qRz4UNVc1JW4UL09XvZREnEXGN5T8SK5EOF77rcerrZZAfQJ3dJa4jdrI9TuGKSj4eNwHpdjoKncFUYL0vdxgzGDkhqUCT/s2048/IMG_3682.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJmXiUnk_r2_h7BUISQHfD3fsObf9Rw7B04YLM-V7l0gPz_qRz4UNVc1JW4UL09XvZREnEXGN5T8SK5EOF77rcerrZZAfQJ3dJa4jdrI9TuGKSj4eNwHpdjoKncFUYL0vdxgzGDkhqUCT/w300-h400/IMG_3682.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">5. Now using the hook attachment we will start at the lowest setting. Stir for about 3-4 minutes until well combined. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kPJgEiJw6IkjdUIoowS7Pv6yk9K0lNH8oG1jzTSxgUhI69pMQYSIcHf2A4asUi98T0O2V-sty8PkEKenoY1fzM0Jgw1oyuguywMgNVtsnx6pxkBL2UMvma7IQpJTLy5VMJnWp2mLiLKU/s2048/IMG_3684.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kPJgEiJw6IkjdUIoowS7Pv6yk9K0lNH8oG1jzTSxgUhI69pMQYSIcHf2A4asUi98T0O2V-sty8PkEKenoY1fzM0Jgw1oyuguywMgNVtsnx6pxkBL2UMvma7IQpJTLy5VMJnWp2mLiLKU/w400-h300/IMG_3684.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">6. Now increase the speed to 1 and add a tablespoon of warm water gradually to form a soft dough. I used half a cup of water to make it all come together.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_RZJ_l_u8w_T6adaQ9zaCLvv2F42AUJ96_RHcJ73lzLmxD8EtC6reSXFSl679Butz7Lq2RF0GkgERKaN3zyeU2C4xtk6YjWOOxXbrMsOegGFUrPrvJuhlN8siiK-sllSubaa1ICtaOd9/s2048/IMG_3685.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_RZJ_l_u8w_T6adaQ9zaCLvv2F42AUJ96_RHcJ73lzLmxD8EtC6reSXFSl679Butz7Lq2RF0GkgERKaN3zyeU2C4xtk6YjWOOxXbrMsOegGFUrPrvJuhlN8siiK-sllSubaa1ICtaOd9/w400-h300/IMG_3685.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">7. Rest the dough for 15 minutes. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uriaTA-kLt__CuWeG7fYKF4H85brrt9Uz8KjkIgVVuv8gQlGN903WcrXTFXctRL6cf5jw8F7teglYRfommBggSW6YB0ZxwXwmeRzcNykmo2hIPbIlWchCN_ZyawQadj0gW0Y4dzMI1Fi/s2048/IMG_3687.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uriaTA-kLt__CuWeG7fYKF4H85brrt9Uz8KjkIgVVuv8gQlGN903WcrXTFXctRL6cf5jw8F7teglYRfommBggSW6YB0ZxwXwmeRzcNykmo2hIPbIlWchCN_ZyawQadj0gW0Y4dzMI1Fi/w400-h300/IMG_3687.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">8. I am using the traditional Chakri mold here but you can even use a piping bag with the star nozzel, incase you dont have this. We shall use the star disc here. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLNsM9hzLZ6JKuW_4H2tROiyLrWDgUrp5nzKP4MdxVm_Tfm-FLwR7Lli_P8JMkCOKXM8kkvXfD245l0ZWVl8sE8265DFnVRbiFjWh8B3Bp_EnaEfDXx32iQOfs-MNWYTgdJlgh0K1ZzDS/s2048/IMG_3705.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLNsM9hzLZ6JKuW_4H2tROiyLrWDgUrp5nzKP4MdxVm_Tfm-FLwR7Lli_P8JMkCOKXM8kkvXfD245l0ZWVl8sE8265DFnVRbiFjWh8B3Bp_EnaEfDXx32iQOfs-MNWYTgdJlgh0K1ZzDS/s640/IMG_3705.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">9. Grease everything well with oil. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGzWlr64rShYJcoNO6T6XqgMXGDB1DfOYJQhLJqVp03163d6_Ux6adEr9x1fxYttxARXKm4bGqA2dxIcSSRKHpcA4CEABWHX9i8_HSu3P21QHItL8z9CY6fD0gnxG2KbjF-BySr5ZpY4i/s2048/IMG_3706.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGzWlr64rShYJcoNO6T6XqgMXGDB1DfOYJQhLJqVp03163d6_Ux6adEr9x1fxYttxARXKm4bGqA2dxIcSSRKHpcA4CEABWHX9i8_HSu3P21QHItL8z9CY6fD0gnxG2KbjF-BySr5ZpY4i/s640/IMG_3706.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">10. Stuff the mold with the Chakri dough. Screw back the top. And we are ready to roll out the chakris.</span> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDloapcOg2xDPEJa5nVC7kD-OvqfFcVJ6bevTaed1vtfEfCUYqyGB-P-gzIBPByZ7gdma93xb2MpnI5_vFU5UQRBSraCSFPEMa3NOpl1dMuBl1l0QPus7PqoQK1xEaHArZk-v61H6rpzV2/s2048/IMG_3708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDloapcOg2xDPEJa5nVC7kD-OvqfFcVJ6bevTaed1vtfEfCUYqyGB-P-gzIBPByZ7gdma93xb2MpnI5_vFU5UQRBSraCSFPEMa3NOpl1dMuBl1l0QPus7PqoQK1xEaHArZk-v61H6rpzV2/w300-h400/IMG_3708.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLByMaK8oDK_xvyJLmBAMwNfdrhQZnsG7vhSFMbYlUj77qhoy6syU3k7ZoCks_iBAghtTaStivWIJunXdpGfQztPZscv-frgs3wYobYir2DG8VhITS_p5hJjSqbOY7cNs1vFUhe1hdyY8/s4032/IMG_3709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLByMaK8oDK_xvyJLmBAMwNfdrhQZnsG7vhSFMbYlUj77qhoy6syU3k7ZoCks_iBAghtTaStivWIJunXdpGfQztPZscv-frgs3wYobYir2DG8VhITS_p5hJjSqbOY7cNs1vFUhe1hdyY8/w300-h400/IMG_3709.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">11. I roll out the chakris on to the butter paper, a few at a time. Using the butter paper helps to remove the chakris easily. A plate works fine too. I have put the oil to heat on low medium heat while I am doing this.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhji6JGdNOkmLK7Hd-BSm065EUVNl-rtPXKbHyB-_guwf9JVlMWTYibZ0VfCgCGPhDWa__LgYtIZJu7ateDhyphenhyphen9HKAnr1855D756D097McKNAXGWt3mVGksdtPVDl_h8eB7GVNDIswNF5C92/s2048/IMG_3711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhji6JGdNOkmLK7Hd-BSm065EUVNl-rtPXKbHyB-_guwf9JVlMWTYibZ0VfCgCGPhDWa__LgYtIZJu7ateDhyphenhyphen9HKAnr1855D756D097McKNAXGWt3mVGksdtPVDl_h8eB7GVNDIswNF5C92/s640/IMG_3711.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFziEm0Onuw367OqRt2BWV_9Oqwx826QHAcR9xkLnfu0cD34MHj72B1Ghzl0KkKLw60CR8QWsOkT-tamC_rubbkotRVtVZfsbgelJCP9F47SjGyqxKhJjVopy0VivyMPu1xKwWbczaJs6A/s2048/IMG_3713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFziEm0Onuw367OqRt2BWV_9Oqwx826QHAcR9xkLnfu0cD34MHj72B1Ghzl0KkKLw60CR8QWsOkT-tamC_rubbkotRVtVZfsbgelJCP9F47SjGyqxKhJjVopy0VivyMPu1xKwWbczaJs6A/w400-h300/IMG_3713.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">12. Using a paddle, lift the chakris from the paper/plate and gently drop them into hot oil. A few at a time, so as not to crowd the pan. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyj_hmx-iNwy81LujT9AjNNgczu91aIS53ozptRN3qZ3cv26ByUt0zXytONtpIZ4akWZvqr4tzLCUAUJ3HLASRa89NEkBjLFUQHJJcl2tZQX978EmbYgakwf5lSFQmGgUXwtaQTXfDCAx/s2048/IMG_3714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyj_hmx-iNwy81LujT9AjNNgczu91aIS53ozptRN3qZ3cv26ByUt0zXytONtpIZ4akWZvqr4tzLCUAUJ3HLASRa89NEkBjLFUQHJJcl2tZQX978EmbYgakwf5lSFQmGgUXwtaQTXfDCAx/w400-h300/IMG_3714.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">13. Make sure to keep moving them in the oil so they cook evenly. Once golden brown remove them and place on a kitchen towel or seive to remove any excess oil.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwct4DL7XFt2JG20cMYcpdYzWdnCzWlKR5fCLOr_pJ2ic9-Rr9xa_XkV_WLsr1nOpMpuWkZ2vMGqcls8bkrM7akg-lZEbR6RNB_ZmyNpF6-zr-GYOaw9NOZr1bnrgjwwwVqm4z2oUpF2rN/s2048/IMG_3718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwct4DL7XFt2JG20cMYcpdYzWdnCzWlKR5fCLOr_pJ2ic9-Rr9xa_XkV_WLsr1nOpMpuWkZ2vMGqcls8bkrM7akg-lZEbR6RNB_ZmyNpF6-zr-GYOaw9NOZr1bnrgjwwwVqm4z2oUpF2rN/w400-h300/IMG_3718.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">14. Let them cool completely and then store in an airtight container. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS9eqXGfGsTHQKqu6_bZbisbZZE0b7UZVSptbYKRHcoW0BzOVRoCn33NpTpfjZnSOwW-3xvgRD4falZOvWnHlBzZ0Rwpvpivnj_xFu9OAr_IWH707mpszHcH5uKDNMIeCnWvX1hEfkOEx/s2048/POSTER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS9eqXGfGsTHQKqu6_bZbisbZZE0b7UZVSptbYKRHcoW0BzOVRoCn33NpTpfjZnSOwW-3xvgRD4falZOvWnHlBzZ0Rwpvpivnj_xFu9OAr_IWH707mpszHcH5uKDNMIeCnWvX1hEfkOEx/s640/POSTER.jpg" width="640" /></a></div><p></p>a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-77168453053145342412020-08-17T15:50:00.001-07:002020-08-17T15:50:25.827-07:00GREEN BEANS/PHALLION KI SABZI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNyPpjCk3omo0Dw_PP0m8hrBc-2GyOTzgBTUqkYUw_rtI_oxAkhtUVMh0hbQN0CpakNdQfLE2UmKxj9OHjb1pP6Zkwecycu9_0fcqUG-wJuv8bq9lFxPhMuc9Zj4jdaoSLuhn4dAkTs_M/s1600/GREEN+BEANS+SABZI.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNyPpjCk3omo0Dw_PP0m8hrBc-2GyOTzgBTUqkYUw_rtI_oxAkhtUVMh0hbQN0CpakNdQfLE2UmKxj9OHjb1pP6Zkwecycu9_0fcqUG-wJuv8bq9lFxPhMuc9Zj4jdaoSLuhn4dAkTs_M/s400/GREEN+BEANS+SABZI.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gOrr4P_kuuE" width="320" youtube-src-id="gOrr4P_kuuE"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="font-size: x-large;">There is something about green beans or phalion ki sabzi cooked in mustard oil with onions & tomatoes that takes it to another level all together. It combines really well with Yellow Dal or just by itself with parathas or rotis. Full of flavor, health and ready in a jiffy if you keep the beans clean and chopped ready in your fridge. </span></div>
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<span style="font-size: x-large;">Do try this recipe and share your experience with me. </span></div>
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INGREDIENTS: </h2>
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<span style="font-size: x-large;">Green Beans - 1.5 cups finely chopped</span></div>
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<span style="font-size: x-large;">Mustard Oil - 1 tbsp</span></div>
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<span style="font-size: x-large;">Mustard Seeds - 1 tsp</span></div>
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<span style="font-size: x-large;">Cumin Seeds - 1 tsp</span></div>
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<span style="font-size: x-large;">Asafoetida - 1 pinch</span></div>
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<span style="font-size: x-large;">Ginger - 1 tsp finely chopped</span></div>
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<span style="font-size: x-large;">Garlic - 1 tbsp finely chopped</span></div>
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<span style="font-size: x-large;">Green Chilies - 2 finely chopped</span></div>
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<span style="font-size: x-large;">Curry Leaves - few</span></div>
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<span style="font-size: x-large;">Onions -1 finely chopped</span></div>
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<span style="font-size: x-large;">Tomatoes - 1 finely chopped</span></div>
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<span style="font-size: x-large;">Turmeric Powder - 1 tsp</span></div>
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<span style="font-size: x-large;">Coriander Cumin Powder - 2 tsp</span></div>
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<span style="font-size: x-large;">Red Chili Powder - 1 tsp (or to taste)</span></div>
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<span style="font-size: x-large;">Amchur Powder - 1 tsp</span></div>
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<span style="font-size: x-large;">Salt to taste</span></div>
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<span style="font-size: x-large;">Fresh Coriander Leaves</span></div>
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Procedure:</h2>
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<span style="font-size: large;">1. Smoke mustard oil in a pan. Once it smokes turn off the heat. Cool and heat again. This is so that we dont burn our tempering in oil that is too hot.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2WeVtktePnNgvaR2NvV9vFmZ99N3IHBZFN_mtGTZbHFtagKTVlA_0HlohDvaPRwGa52wmPPXBCO6_B0lvgHFBlvi-VPOzai5d5kjZzHuXIXROusDDJk_vs2lB56l96MHFF9OPp2FLGMc/s1600/IMG_0964.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2WeVtktePnNgvaR2NvV9vFmZ99N3IHBZFN_mtGTZbHFtagKTVlA_0HlohDvaPRwGa52wmPPXBCO6_B0lvgHFBlvi-VPOzai5d5kjZzHuXIXROusDDJk_vs2lB56l96MHFF9OPp2FLGMc/s320/IMG_0964.jpg" width="320" /></a></div>
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<span style="font-size: large;">2. Add mustard, cumin seeds & asafoetida. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM3Uw0Ul6s6fdHR1j157Lg64RY93CTJ8-diOpZsKjELx_ZkVXJktBCZVRxeN_5TKyD0pQNTanUoPsYlu1zUC1dTg59A6e6r1yMw6MsI4PHAz3g38vRZAqbstwel20mYaxinW6KpTTgESn/s1600/IMG_0966.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM3Uw0Ul6s6fdHR1j157Lg64RY93CTJ8-diOpZsKjELx_ZkVXJktBCZVRxeN_5TKyD0pQNTanUoPsYlu1zUC1dTg59A6e6r1yMw6MsI4PHAz3g38vRZAqbstwel20mYaxinW6KpTTgESn/s200/IMG_0966.jpg" width="200" /></a></div>
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<span style="font-size: large;">3. Next add the ginger, garlic, green chilies & curry leaves</span></div>
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<span style="font-size: large;">4. Add the onions and saute till they turn pink</span></div>
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<span style="font-size: large;">5. In go the beans, next. Mix well. Saute for a couple of minutes. </span></div>
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<span style="font-size: large;">6. Season with salt and turmeric powder. Mix. Cover & cook for about 7 minutes allowing the beans to cook through.</span></div>
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<span style="font-size: large;">7. Time to add the tomatoes. Cover and cook till the tomatoes turn soft. Mix again. </span></div>
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<span style="font-size: large;">8. Lets spice this up with some coriander cumin, red chili & amchur powder. Give it a good toss. Cook for another couple of minutes. </span></div>
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<span style="font-size: large;">9. Finish with fresh coriander leaves. </span></div>
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<span style="font-size: large;">10. Serve hot with roti or parathas!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-2151034170250272532020-08-13T11:04:00.000-07:002020-08-13T11:04:05.790-07:00DAL PARATHA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">DAL KA PARATHA is a wonderful way to use that leftover dal sitting your refrigerator. Both moong and chana dal work great for this recipe as they add a bite to the paratha stuffing. The recipe is super quick and easy too and popular in most Indian households. </span></div>
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<span style="font-size: large;">It is a perfect weekday recipe when you are not in the mood to spend a lot of time in the kitchen and yet serve a healthy meal to your family.</span></div>
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<span style="font-size: large;">This is how I do it:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Dal - 1/4 cup (I have used left over chana dal)</span></div>
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<span style="font-size: large;">Whole Wheat Flour - 3/4 cup</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Coriander Cumin Powder - 1 tsp</span></div>
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<span style="font-size: large;">Red Chili Powder- 1 tsp (or to taste)</span></div>
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<span style="font-size: large;">Garam Masala Powder - 1 tsp</span></div>
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<span style="font-size: large;">Oil or ghee to fry </span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Take the leftover dal in a bowl. My dal was already dry but if your dal is in liquid form, saute it in an open pan for a few minutes to get rid of the excess moisture or water. </span></div>
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<span style="font-size: large;">2. Add the whole wheat flour</span></div>
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<span style="font-size: large;">3. Season with salt (remember the dal may already be salted) and add the coriander cumin, red chili & garam masala powders and mix. </span></div>
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<span style="font-size: large;">4. Knead into a soft paratha dough. I didnt need to add any water but go ahead and add a little water if you think your dough is to dry. Cover and rest the dough for 10 minutes.</span></div>
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<span style="font-size: large;">5. Heat your pan on medium high heat. Roll the dough ball into medium or desired sized parathas. </span></div>
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<span style="font-size: large;">6. Place the rolled out paratha on the hot pan. Once the bubbles appear, flip and cook on the other side. </span></div>
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<span style="font-size: large;">7. Apply ghee and fry on both sides till golden brown and crispy. </span></div>
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<span style="font-size: large;">8. Serve hot with yogurt or pickles or enjoy as is!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-44088734766840463902020-06-17T17:38:00.000-07:002020-06-17T17:38:07.696-07:00CHEESE MASALA TOAST<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/mZw8w4FdGJI/0.jpg" src="https://www.youtube.com/embed/mZw8w4FdGJI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;">This is the easiest, simplest and quickest recipe I know. It was a snack we used to make ourselves as kids when Mum was away or busy. You basically throw in some onions, tomatoes and cheese together and you have on your hands a yummy indulgent treat. </span></div>
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<span style="font-size: large;">Do try it. Here is how I make it:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Bread Slices - 4 </span></div>
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<span style="font-size: large;">Onions - 1/2 finely chopped</span></div>
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<span style="font-size: large;">Tomatoes - 1/2 finely chopped</span></div>
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<span style="font-size: large;">Green Bell Pepper - 1/4 finely chopped</span></div>
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<span style="font-size: large;">Ginger - freshly grated, 1/2 tsp</span></div>
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<span style="font-size: large;">Green Chilies - 1 finely chopped (or to taste)</span></div>
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<span style="font-size: large;">Cilantro - freshly chopped, 2 tbsp</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Black Pepper - 1/4 tsp</span></div>
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<span style="font-size: large;">Red Chili Flakes - 1/4 tsp (or to taste)</span></div>
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<span style="font-size: large;">Cheese - 1/3 cup </span></div>
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<span style="font-size: large;">Butter - as needed</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Take onions in a bowl</span></div>
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<span style="font-size: large;">2. Add tomatoes</span></div>
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<span style="font-size: large;">3. Add the bell peppers.</span></div>
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<span style="font-size: large;">4. Spice it up with some ginger & green chilies. </span></div>
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<span style="font-size: large;">5. Some fresh cilantro leaves for added flavor</span></div>
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<span style="font-size: large;">6. And the cheese. As much or as little of it as you'd like</span></div>
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<span style="font-size: large;">7. Season with salt, red chili flakes & black pepper </span></div>
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<span style="font-size: large;">8. Spread the mixture generously on a slice of bread and cover it with another slice of bread. </span></div>
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<span style="font-size: large;">9. <span style="text-align: justify;">Grease both sides with some butter.</span><span style="text-align: justify;"> </span></span></div>
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<span style="font-size: large;">10. <span style="text-align: justify;">Toast it in your sandwich makes until brown and crispy. Enjoy hot!</span></span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-85824907143680001112020-06-05T11:36:00.002-07:002020-06-05T11:36:52.740-07:00CHOLA METHI DHOKLAS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">CHOLA METHI DHOKLAS is a delicious breakfast dish packed with proteins, antioxidants, fibre and folic acid. Rich in taste and low on carbs. Extremely wholesome combining the goodness of split cow peas and fresh fenugreek leaves. </span></div>
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<span style="font-size: large;">I first tried this dish at Swaty Restaurant in Ahmedabad and was blown away. We are all familiar with the popular khamans & dhoklas from Gujarat but CHOLA METHI DHOKLAS are a hidden treasure. This is a quick and easy recipe. </span></div>
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<span style="font-size: large;">Do try and share your experience with me.</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Chola Dal (Split cow peas) - 1 cup</span></div>
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<span style="font-size: large;">Fresh Methi Leaves - stems removed, washed and pat dry 1 cup</span></div>
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<span style="font-size: large;">Ginger - 1/2 inch</span></div>
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<span style="font-size: large;">Green Chilies - 2 (or to taste)</span></div>
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<span style="font-size: large;">ENO - 1 tbsp</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Oil - 3 tbsp</span></div>
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<span style="font-size: large;">Mustard Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Sesame Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Green Chilies - 2 whole</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Wash the dal thoroughly until the water in the dal appear clear. Then soak for 8 hours or overnight.<br /></span></div>
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<span style="font-size: large;">2. Grind the dal with green chilies and ginger into a coarse batter. </span></div>
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<span style="font-size: large;">3. Finely chop the washed and (pat) dried fenugreek leaves. </span></div>
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<span style="font-size: large;">4. Add the fenugreek leaves to the batter and mix.</span></div>
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<span style="font-size: large;">5. Next add salt and a tablespoon of oil to the batter. </span></div>
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<span style="font-size: large;">6. Grease the dhokla steaming dishes. </span></div>
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<span style="font-size: large;">7. Start the dhokla steamer on medium heat until it gets the steam running. </span></div>
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<span style="font-size: large;">8. Coming back to our batter. Time to add the ENO, a few drops of water and give it a light mix. </span></div>
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<span style="font-size: large;">9. Pour into the greased dishes and give the dishes a good tap to spread the batter and remove any air bubbles. Steam for 12-15 minutes on medium heat. </span></div>
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<span style="font-size: large;">10. Let it rest for 5 minutes.</span></div>
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<span style="font-size: large;">11. Meanwhile, lets get our tempering ready. Heat some oil on medium heat. </span></div>
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<span style="font-size: large;">12. Add the mustard, cumin and sesame seeds. And the asafoetida and finally the green chilies. </span></div>
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<span style="font-size: large;">13. Cut the dhoklas into desired size pieces. </span></div>
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<span style="font-size: large;">14. Pour the tempering over the dhoklas. </span></div>
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<span style="font-size: large;">15. Serve hot with green chutney!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-26626887178547140222020-06-03T15:09:00.001-07:002020-06-03T15:09:14.600-07:00NIMBU KA KHATTA MEETHA ACHAR<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/phV-SBLSM8E/0.jpg" src="https://www.youtube.com/embed/phV-SBLSM8E?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;">This is a legendary pickle.. As a child I have witnessed my mother making it, my Nanaji making it and for all we know his ancestors made it too. Pickles are typically made in summers and the process is more of a ritual that involves the entire household and then you wait for a few weeks until its done to savor the first bite into this sweet and sour delight!</span></div>
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<span style="font-size: large;">Whats more.. the older it is, the better it tastes! And it gets darker with time. This Sweet and Sour Lemon Pickle goes great with parathas, rotis, puri or just by itself. It is highly recommended for pregnant women during the first trimester. The black salt, black pepper, carom seeds and other spices in this pickle help settle one's queasy stomach and even aid in minimizing the symptoms of morning sickness. </span></div>
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<span style="font-size: large;">So here goes:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Lime - 500 gms</span></div>
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<span style="font-size: large;">Salt - 1/3 cup</span></div>
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<span style="font-size: large;">Sugar - 500 gms</span></div>
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<span style="font-size: large;">Water - just enough to melt the sugar</span></div>
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<span style="font-size: large;">Black Salt - 1 tbsp</span></div>
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<span style="font-size: large;">Garam Masala - 1 tbsp</span></div>
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<span style="font-size: large;">Black Cardamom Whole - 2</span></div>
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<span style="font-size: large;">Black Pepper Whole - 1 tbsp</span></div>
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<span style="font-size: large;">Cloves - 1/2 tsp</span></div>
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<span style="font-size: large;">Carom Seeds - 1 tbsp</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Wash the limes thoroughly, then pat them dry with a clean kitchen towel. The limes should be completely dry. </span></div>
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<span style="font-size: large;">2. Then cut them into 4 or more pieces as desired and place them in a sterilized glass jar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgZFJ6LEqxp8ce4Ylzk7fTd8xxPdvvZR6sR-ix9ZBmMwbMR2wDdP8-FjCcgxIRvR2c-iU9sez9XAR8G5CQ7y8mlEsClOJPuRfDL-H0Uh5_VcERerNLVZPlMgYObqJbyD9joIfGEZg5Ywi/s1600/20160627_162719.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgZFJ6LEqxp8ce4Ylzk7fTd8xxPdvvZR6sR-ix9ZBmMwbMR2wDdP8-FjCcgxIRvR2c-iU9sez9XAR8G5CQ7y8mlEsClOJPuRfDL-H0Uh5_VcERerNLVZPlMgYObqJbyD9joIfGEZg5Ywi/s200/20160627_162719.jpg" width="200" /></a></div>
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<span style="font-size: large;">3. Add the salt to the jar and give the jar a good shake to mix the salt evenly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0Rb7A8QpZ6Ws9PSZLL031rKAuCrtoVVOo3HuvJo8lvu1pyG0BzOkDuX0-VLWWtHUHgBMJb5AiTS1-Nno54mR8z8e66lbkaQpcG5nWsBV3O81vKb8g3d_YIsv7PjK-oC1VGveo8onDJVq/s1600/20160627_163327.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0Rb7A8QpZ6Ws9PSZLL031rKAuCrtoVVOo3HuvJo8lvu1pyG0BzOkDuX0-VLWWtHUHgBMJb5AiTS1-Nno54mR8z8e66lbkaQpcG5nWsBV3O81vKb8g3d_YIsv7PjK-oC1VGveo8onDJVq/s320/20160627_163327.jpg" width="180" /></a></div>
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<span style="font-size: large;">4. Cover and keep under direct sun for about 20 days. I needed around 25 days to get them soft in the sun. Giving them a good shake or stir with a clean spoon everyday. This is how they look after 25 days. </span></div>
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<span style="font-size: large;">5. The next step is adding the spices. Starting with dry roasting the black peppers, carom seeds and whole black cardamom on low heat. Just until they are rid of any moisture they may have. </span> </div>
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<span style="font-size: large;">6. And adding the black salt, garam masala. Peeling the whole cardamom, ground together all the spices and seeds to a coarse powder. Check the salt in the lemons and adjust to taste as needed. </span></div>
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<span style="font-size: large;">7. Let's prepare the sugar syrup next. Take sugar in a thick bottomed pan and add just enough water to melt the sugar. Heat this on medium high heat and bring to a boil. </span></div>
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<span style="font-size: large;">8. Then add the limes and mix.</span></div>
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<span style="text-align: left;"><span style="font-size: large;">9. Once this comes to a boil, turn off the heat. Add the prepared masalas and mix well. </span></span></div>
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<span style="font-size: large;">10. Let it cool completely before storing in an airtight glass jar. Enjoy with roti, puris or parathas or even mathris! </span></div>
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTBrmJ-e1AG1__A3ySLYad3ulWIK6cPGLerla4zSU9kr1rluHDcXvX1ofbL_VMux1QpaFVBkyEiF_yGo-cucqoqSRn6UfoOquhFZKamkFBz5hyphenhyphenoTJCIElBuAlzpwfLMi29eJQk2E4P0Pc/s1600/POSTER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTBrmJ-e1AG1__A3ySLYad3ulWIK6cPGLerla4zSU9kr1rluHDcXvX1ofbL_VMux1QpaFVBkyEiF_yGo-cucqoqSRn6UfoOquhFZKamkFBz5hyphenhyphenoTJCIElBuAlzpwfLMi29eJQk2E4P0Pc/s320/POSTER.jpg" width="320" /></a></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-82892013101448406912020-05-22T14:43:00.002-07:002020-05-22T14:43:11.410-07:00MAWA GULAB JAMUN using KITCHENAID<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/kHR4AtIXRtc/0.jpg" src="https://www.youtube.com/embed/kHR4AtIXRtc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;">Gulab Jamun is my daughter's absolute favorite dessert. During our last visit to family in India she devoured it at every chance she got. So here is the recipe trying to replicate the taste of gulab jamuns we get in India.. made with Mawa and fried in Desi Ghee.. Yes, pure indulgence and pure delight too! I promise you, once you try these you can never go back to the poor substitutes with sooji and milk powder. </span></div>
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<span style="font-size: large;">I have followed one of the online recipes but used my kitchen aid to cut down on the kneading time and it saves a lot of energy too. Do try this and share your experience with me here.</span></div>
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<span style="font-size: x-small;">Recipe Source: <a href="https://www.youtube.com/watch?v=a_lMfC59S60" style="text-align: left;">https://www.youtube.com/watch?v=a_lMfC59S60</a></span></div>
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INGREDIENTS: </h3>
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<span style="font-size: large;">Mawa- 500 gms</span></div>
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<span style="font-size: large;">All Purpose Flour - 125 gms</span></div>
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<span style="font-size: large;">Baking Powder - 1/4 tsp</span></div>
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<span style="font-size: large;">Sugar - 1 kg</span></div>
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<span style="font-size: large;">Saffron - 1.5 tsp, freshly ground</span></div>
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<span style="font-size: large;">Milk - 4 tbsp (depends on how dry your dough gets)</span></div>
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<span style="font-size: large;">Desi Ghee - for deep frying</span></div>
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<span style="font-size: large;">Water - 1 litre </span></div>
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PROCEDURE:</h3>
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<span style="font-size: large;">1. Let's start with placing our fresh mawa in our kitchenaid mixer. </span></div>
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<span style="font-size: large;">2. Using the hook attachment, start with the stirring function on your kitchen aid. </span></div>
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<span style="font-size: large;">3. We will start adding the all purpose flour and baking powder mixture, a little at a time, gradually. Scrape from the sides at intervals to make sure the dough doesnt get stuck there. </span></div>
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<span style="font-size: large;">4. As we add the flour, the mixture will get dry. We will add a tablespoon or two of milk each time you feel the dough is too dry. At this time I have increased the kitchenaid speed from 'stir' to '2'. Also, time to add half of the cardamom and saffron powders to the dough. It took me about 6 minutes to bring together the dough in my kitchenaid.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTdv_j5kszDxDmIfCYgpJUZfjsO7DOwf5bKvpDZPhyphenhyphenkMUwCz2qRwo95KyVC-EsbC2ZshL4QmDvjxMH7YSF_ajoT6TmEYsb3yK7la1x07gFuS1PubgzPyCIQVCGvLXDSvyhE4L2GCCc4ye/s1600/IMG_1605.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTdv_j5kszDxDmIfCYgpJUZfjsO7DOwf5bKvpDZPhyphenhyphenkMUwCz2qRwo95KyVC-EsbC2ZshL4QmDvjxMH7YSF_ajoT6TmEYsb3yK7la1x07gFuS1PubgzPyCIQVCGvLXDSvyhE4L2GCCc4ye/s320/IMG_1605.MOV" width="320" /></a></div>
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<span style="font-size: large;">5. Now we will remove the dough into a wide plate and knead it with our hands to smoothen the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoIgfG7cJw-axxqVnPF2wfB0Gc2yL9PIdMmzMGKaRMPk8_F0DDzZmvj1caGxdNKAHlZa2PDptBUjyWls-3Tco5JvLkGi-BV3xoRRfQl9ZbPaPtaqCv_9LCvLkZ3tGNuk83xOaD6CkeFvb/s1600/IMG_1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoIgfG7cJw-axxqVnPF2wfB0Gc2yL9PIdMmzMGKaRMPk8_F0DDzZmvj1caGxdNKAHlZa2PDptBUjyWls-3Tco5JvLkGi-BV3xoRRfQl9ZbPaPtaqCv_9LCvLkZ3tGNuk83xOaD6CkeFvb/s320/IMG_1606.jpg" width="320" /></a></div>
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<span style="font-size: large;">6. Now cover and leave the dough to rest for 30 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRG35Mkz4rsFjgIZLDy46Zmrdq6t7Q92EIgucrRmaIryT0csY6wQvno3Lwyyi5GWDDBGScn1rEKCHeMav-LOcz3ZGFOCSymtDMgdz4ZpLT_RiBeGw6VOtT1_6Kqc6jihGginMPdndQvww4/s1600/IMG_1607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRG35Mkz4rsFjgIZLDy46Zmrdq6t7Q92EIgucrRmaIryT0csY6wQvno3Lwyyi5GWDDBGScn1rEKCHeMav-LOcz3ZGFOCSymtDMgdz4ZpLT_RiBeGw6VOtT1_6Kqc6jihGginMPdndQvww4/s320/IMG_1607.jpg" width="320" /></a></div>
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<span style="font-size: large;">7. In the meantime, we will start on our sugar syrup. Take the sugar in a thick bottomed pan and add the water. Turn the heat to medium high. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZS20bnU-BF0inbujwnZ176tZdi3vRFqanwdvBiggl6yCxFwIoSLgfGHvK3tAahYh-LM5a1hAY3cnOSS21aeflGC8-C5sVDRzLQzuBYYnwNrNVoTvebadx4ovaTdAu6_1Wfe90v9h3cLb/s1600/IMG_1609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZS20bnU-BF0inbujwnZ176tZdi3vRFqanwdvBiggl6yCxFwIoSLgfGHvK3tAahYh-LM5a1hAY3cnOSS21aeflGC8-C5sVDRzLQzuBYYnwNrNVoTvebadx4ovaTdAu6_1Wfe90v9h3cLb/s320/IMG_1609.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFr02shwymFoZOIzT8G03IArHM1l4mg5eIXMuK_i-xzC2ei18lbQG3rm0RVX9L4VyCq9UuAbhrUp9o12W5GY_Pso8zutDzXj0yto0q2jWD7mVjvwerzJf6_YQfo1X25YYNXUgBRVtAqkw/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFr02shwymFoZOIzT8G03IArHM1l4mg5eIXMuK_i-xzC2ei18lbQG3rm0RVX9L4VyCq9UuAbhrUp9o12W5GY_Pso8zutDzXj0yto0q2jWD7mVjvwerzJf6_YQfo1X25YYNXUgBRVtAqkw/s320/IMG_1610.jpg" width="320" /></a></div>
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<span style="font-size: large;">8. I have simultaneously, also placed ghee in a separate thick bottomed pan and placed it on low medium heat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4abJim5IO7RzlpEsQqqQzFqFAtPsfYo-jWmiSG4vEshZG4vTHqO1PvzfoZv9_LJnVLjq9oL9cszR3cAglbRIwhxdAxyyZvbca4SRET9PKqvZvCsoNuisCtbNLj47DjFpt0czsvgchcLD/s1600/IMG_1612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4abJim5IO7RzlpEsQqqQzFqFAtPsfYo-jWmiSG4vEshZG4vTHqO1PvzfoZv9_LJnVLjq9oL9cszR3cAglbRIwhxdAxyyZvbca4SRET9PKqvZvCsoNuisCtbNLj47DjFpt0czsvgchcLD/s320/IMG_1612.jpg" width="320" /></a></div>
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<span style="font-size: large;">9. Keep stirring the water and sugar mixture until it comes to a boil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEUcSv04TRYLr0Nu-7uYJMSEnyoCQQvTdVU7neiV8QpWSkZCRoO6z-_DmHOCeHvNGbHwhIOqcDqM9zh8UHSmG8YW-1PEnLfGQRClQAXczS7kq5OCsyGFO8-KxIml7pvooXqfivgxEhTvu/s1600/IMG_1613.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEUcSv04TRYLr0Nu-7uYJMSEnyoCQQvTdVU7neiV8QpWSkZCRoO6z-_DmHOCeHvNGbHwhIOqcDqM9zh8UHSmG8YW-1PEnLfGQRClQAXczS7kq5OCsyGFO8-KxIml7pvooXqfivgxEhTvu/s200/IMG_1613.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZrD3Pd4-CUoO_KXL7aWakHM9S4av1F7hyagDoKvj8Rkyna_SEXx6s0pm1anUg3NjoBZPhvr5K4nrX6XOwY2Vpj36Xk7c1gVnbJfXYlWv5jQJ2QmIY5dNxPhyphenhyphenfbWg8SSD1MqSRIDglYyA/s1600/IMG_1614.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZrD3Pd4-CUoO_KXL7aWakHM9S4av1F7hyagDoKvj8Rkyna_SEXx6s0pm1anUg3NjoBZPhvr5K4nrX6XOwY2Vpj36Xk7c1gVnbJfXYlWv5jQJ2QmIY5dNxPhyphenhyphenfbWg8SSD1MqSRIDglYyA/s200/IMG_1614.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xob_pIp0-GpW-2ybWgtNCYag2jey8l8t1W3PhHClrguz1ce1iZBEeHcNnYtYkcEjjhsViC8-6XTS_2WOMMzYo_ioNJHyjeEK3TVZwNg52fgrl9NJ0rbTQegYBJjMpSTarb08PjvknkBY/s1600/IMG_1615.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xob_pIp0-GpW-2ybWgtNCYag2jey8l8t1W3PhHClrguz1ce1iZBEeHcNnYtYkcEjjhsViC8-6XTS_2WOMMzYo_ioNJHyjeEK3TVZwNg52fgrl9NJ0rbTQegYBJjMpSTarb08PjvknkBY/s200/IMG_1615.jpg" width="200" /></a><br />
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<span style="font-size: large;">10. Once the syrup has come to a boil, take a few drops in a bowl and once it cools down a little check the stickiness by rubbing it between your fingers. It should be sticky. If not, boil a few more minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OPhRwbLOeuY6DPbhtauX6Eg55-RNB-Z97kB670-mvmbPGtzjg8nakhv_r8Q5LwDz2CQWvD5xp4WMEwCIYNJSvXxmjCdT-LaBtYeky8wz0f92dY23jiTITHS-ETCLjzpsfKD4qHPVZzwE/s1600/IMG_1619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OPhRwbLOeuY6DPbhtauX6Eg55-RNB-Z97kB670-mvmbPGtzjg8nakhv_r8Q5LwDz2CQWvD5xp4WMEwCIYNJSvXxmjCdT-LaBtYeky8wz0f92dY23jiTITHS-ETCLjzpsfKD4qHPVZzwE/s320/IMG_1619.jpg" width="320" /></a></div>
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<span style="font-size: large;">11. Time to add the remainder of the cardamom and saffron powders. Give it a mix and turn off the heat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgS9r-uuRfdOIXCvVNsAVORoYJheAq5bNXO8NlBIYXcspn6K7OedgZ1dGe44YiRRdBRZOUwRlx5oMF1bulSjefzynCc4-YXb0a9B_xsbwvcPZcZv8F3Ysp42oo7q0pyMDTL05PiCqbkdNY/s1600/IMG_1621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgS9r-uuRfdOIXCvVNsAVORoYJheAq5bNXO8NlBIYXcspn6K7OedgZ1dGe44YiRRdBRZOUwRlx5oMF1bulSjefzynCc4-YXb0a9B_xsbwvcPZcZv8F3Ysp42oo7q0pyMDTL05PiCqbkdNY/s320/IMG_1621.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qBm21d-3iktm1fMa-HbrO1IDj7vm4H7hryPNkDdk537EdhYDrIkuyIW6M6M1AFfb9MoNpnAxbckCPe3ArYtRjiRk4XP8YwXoPVui96Oc3vmVGkGurz4Z0eWmjbi1IgDtbtO2N5AtP6Bz/s1600/IMG_1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qBm21d-3iktm1fMa-HbrO1IDj7vm4H7hryPNkDdk537EdhYDrIkuyIW6M6M1AFfb9MoNpnAxbckCPe3ArYtRjiRk4XP8YwXoPVui96Oc3vmVGkGurz4Z0eWmjbi1IgDtbtO2N5AtP6Bz/s320/IMG_1622.jpg" width="320" /></a></div>
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<span style="font-size: large;">12. Let's get back to our dough now. We shall knead it once more and then divide it in equal portions. I have made them small as my daughter is fond of mini gulab jamuns but feel free to shape them into desired size. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBBPcakijssuSCnyPK44OHO2UBLdPJzjKrB-1TmdzNbGKOqkyqezm9ufTg-FAt1t_4jaF-iL2Vtq0zgguKiGTnGJycv2s0NjSzspKovO7ALHYXPEC3Si_H7i3wmPo2H16g52WdggBcqV_/s1600/IMG_1623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBBPcakijssuSCnyPK44OHO2UBLdPJzjKrB-1TmdzNbGKOqkyqezm9ufTg-FAt1t_4jaF-iL2Vtq0zgguKiGTnGJycv2s0NjSzspKovO7ALHYXPEC3Si_H7i3wmPo2H16g52WdggBcqV_/s320/IMG_1623.jpg" width="240" /></a></div>
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<span style="font-size: large;">13. We will roll the individual jamuns by pressing them between your palms and kneading them between the palms again and them shaping them into smooth balls without cracks. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTXukvtbBuL33X7XlFi6pOm-Me_DA1u_tVAnavdAZQ12W1J0lPOMj6orD9jHsdk2OTynss-d5cTSQRXqttgY_KyT8tH8zXgcEqQEtA_3k-19qQsj_Cy9qE-TEYGIsn9cuHXC1q1o25__e/s1600/IMG_1627.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTXukvtbBuL33X7XlFi6pOm-Me_DA1u_tVAnavdAZQ12W1J0lPOMj6orD9jHsdk2OTynss-d5cTSQRXqttgY_KyT8tH8zXgcEqQEtA_3k-19qQsj_Cy9qE-TEYGIsn9cuHXC1q1o25__e/s320/IMG_1627.MOV" width="320" /></a></div>
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<span style="font-size: large;">14. Our balls are ready to be fried. Test with frying one ball first. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqqYMBhIqFbklzYMY45TXwrkTTmlFb4y6AxJ1SfGzmQ63Umy-Q7YiMzngLve2aRfHHHS8iVCdWvAjDeKf_lZh5DivWDIM84y75koaEZV3ceDT29apQ1CsEvWzfflHPJJKVA7z96VEFa81/s1600/IMG_1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqqYMBhIqFbklzYMY45TXwrkTTmlFb4y6AxJ1SfGzmQ63Umy-Q7YiMzngLve2aRfHHHS8iVCdWvAjDeKf_lZh5DivWDIM84y75koaEZV3ceDT29apQ1CsEvWzfflHPJJKVA7z96VEFa81/s320/IMG_1628.jpg" width="320" /></a></div>
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<span style="text-align: left;"><span style="font-size: large;">15. Then fry few balls at a time and let them turn brown. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoQBqYbRjwq1zTkmCKx2KvCNfhF9vXkkxixhUFddtoV-TfnaEMUGtakERm_zCNvU7Ijjm1EqCZwsK677sfynB85Ho0lhTo_EHrLp5RYyqpbVNH-0FbDeizz9OscJ5qmlSZBdpZDJjQQj-/s1600/IMG_1630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoQBqYbRjwq1zTkmCKx2KvCNfhF9vXkkxixhUFddtoV-TfnaEMUGtakERm_zCNvU7Ijjm1EqCZwsK677sfynB85Ho0lhTo_EHrLp5RYyqpbVNH-0FbDeizz9OscJ5qmlSZBdpZDJjQQj-/s320/IMG_1630.jpg" width="320" /></a></div>
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<span style="font-size: large;">16. <span style="text-align: left;">Once browned, flip them to cook on the other side. Ensure not to flip them too much and risk breaking the balls. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM-8QInUiA6KwXCVDPEJdfr_V450lnCVhyPcbpUQahSEKxeh6C7zS-7vH8GceyLh3gFOUfipGI_PPO3O0oTZNMlbHzq36GL7fFi-xvMH-OUTd0rBR_DnvbYW1FUCLiMhvQvLn7_c335kF/s1600/IMG_1632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM-8QInUiA6KwXCVDPEJdfr_V450lnCVhyPcbpUQahSEKxeh6C7zS-7vH8GceyLh3gFOUfipGI_PPO3O0oTZNMlbHzq36GL7fFi-xvMH-OUTd0rBR_DnvbYW1FUCLiMhvQvLn7_c335kF/s320/IMG_1632.jpg" width="320" /></a></div>
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<span style="font-size: large;">17. Once brown on both sides, remove the jamuns and immerse the balls in the earlier prepared sugar syrup. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGFaP7VgArCiJ4eDW28TeKY11Q6XJf0kK0Ggq7jcwIR2Eh8JXkUIOOaGWRla59G7RtQJH1eSDj41Qs-jTr077egYacnczacjTFVEyUKoiG74n2xvLsnOT2HpdFxHd5nv9go44WSiS4Z6/s1600/IMG_1645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGFaP7VgArCiJ4eDW28TeKY11Q6XJf0kK0Ggq7jcwIR2Eh8JXkUIOOaGWRla59G7RtQJH1eSDj41Qs-jTr077egYacnczacjTFVEyUKoiG74n2xvLsnOT2HpdFxHd5nv9go44WSiS4Z6/s320/IMG_1645.jpg" width="320" /></a></div>
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<span style="font-size: large;">18. Once all the jamuns have been prepared in this way, let the jamuns rest for 30 minutes before serving. This gives them enough time to soak in the syrup. </span></div>
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<span style="font-size: large;">19. Gulab Jamuns are best enjoyed warm! Do try and share your experience. </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com1tag:blogger.com,1999:blog-7447595083639133816.post-77899894160789531582020-05-16T19:01:00.001-07:002020-05-16T19:01:18.765-07:00LOW CARB - MIXED DAL DOSA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Mixed Dal Dosas are a favorite in my house. It gives us a nice break from the routine roti and rice and is yet super nutritious and delicious. Its quick to make too. I soak the dals the same morning, so no lengthy prep work. An added bonus, its low on carbs too. </span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Tuver Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Chanda Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Masoor Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Urad Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Yellow Moong Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Green Split Moong Dal - 2 tbsp</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Fenugreek Seeds - 1/2 tsp</span></div>
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<span style="font-size: large;">Whole Red Chilies - 2 whole</span></div>
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<span style="font-size: large;">Curry leaves - few</span></div>
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<span style="font-size: large;">Ginger - 1 inch, chopped</span></div>
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<span style="font-size: large;">Rice flour - 2 tbsp (optional)</span></div>
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<span style="font-size: large;">Oil/Ghee/Butter - to grease the dosas as needed</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Take all the dals and fenugreek seeds and wash them thoroughly in water, about 4 or 5 times or until the dals are clean.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhLC_B_UppvwVqZnwDkDySoKtdp9yhSEukK6rUn2Qe7bqQI7jjmhvXJiIhS3ZLdFxTsryPMas7pYROI8dpSZB3rbmI48Gpj-v9-RidBFjYvqExRanc7fFc-aQSsJ0N0Je3U0dOcNUtLw6/s1600/IMG_1261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhLC_B_UppvwVqZnwDkDySoKtdp9yhSEukK6rUn2Qe7bqQI7jjmhvXJiIhS3ZLdFxTsryPMas7pYROI8dpSZB3rbmI48Gpj-v9-RidBFjYvqExRanc7fFc-aQSsJ0N0Je3U0dOcNUtLw6/s320/IMG_1261.jpg" width="320" /></a></div>
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<span style="font-size: large;"> 2. Next add the cumin seeds, red chilies, curry leaves, asafoetida and ginger and mix well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobtY-lClIDs7Gjsw3-uRu1cFYwnkxIOd0_kYhsko-OZ1A3S9GbHaJJeSf_k-1fDiXVlXcyVyqOxdtwvWGFEC8i9M0wk-Fhnhwu2gNR0USR3G_JqAGulUF7fAd-63tlwXa-c4bK9r_sJ9a/s1600/IMG_1267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobtY-lClIDs7Gjsw3-uRu1cFYwnkxIOd0_kYhsko-OZ1A3S9GbHaJJeSf_k-1fDiXVlXcyVyqOxdtwvWGFEC8i9M0wk-Fhnhwu2gNR0USR3G_JqAGulUF7fAd-63tlwXa-c4bK9r_sJ9a/s320/IMG_1267.jpg" width="320" /></a></div>
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<span style="font-size: large;">3. Add just enough water to soak the dals. Too much water will make the batter runny and will make it difficult to spread the dosas eventually. Leave this for 4 or more hours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jMoFhnMyYtZAPGk6IAIfvMrH1phWqFg8hSfgNYOvicidngXx7kT67xs2vUysfVZXRquRmNaBpKSFuLmZAZFTnbZFdD4oRJUjO0nWeMHJULktnrua-_S1L7UblUIqgMSlK2ZyVRNeYoWd/s1600/IMG_1268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jMoFhnMyYtZAPGk6IAIfvMrH1phWqFg8hSfgNYOvicidngXx7kT67xs2vUysfVZXRquRmNaBpKSFuLmZAZFTnbZFdD4oRJUjO0nWeMHJULktnrua-_S1L7UblUIqgMSlK2ZyVRNeYoWd/s320/IMG_1268.jpg" width="320" /></a></div>
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<span style="font-size: large;">4. After 4 some hours the lentils have soaked up all the water we added. Time to grind this. We need a coarse batter, not pasty. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttXVhJgBCM7YlGrptxxPMgxOjXwerQt_NaCvYMnQjjjJ6jPoUM0Rv_Dc-LTA_6TuWWFvy4mSO_3L_a64QQLVZ_rs3s59iyGszVTqkW9lNyXyLQpif06uR28Eb9yePJnj1lQa-lse-z18x/s1600/IMG_1269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttXVhJgBCM7YlGrptxxPMgxOjXwerQt_NaCvYMnQjjjJ6jPoUM0Rv_Dc-LTA_6TuWWFvy4mSO_3L_a64QQLVZ_rs3s59iyGszVTqkW9lNyXyLQpif06uR28Eb9yePJnj1lQa-lse-z18x/s320/IMG_1269.jpg" width="240" /></a></div>
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<span style="font-size: large;">5. Here is how it looks after grinding.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBytpbeHpfA77VbrrJCZWGjctkBMpeC7ZhKeDYgk1OfOxS3gD3OTkJUn9V6APFGMU7HCMLbOtKbtKDHpsjG6jOi-3RBxuJrk2AAlwE6UBIR2Cwo6nkDUV9Es0YsJrPKQfF46mJHGdaFtp/s1600/IMG_1273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBytpbeHpfA77VbrrJCZWGjctkBMpeC7ZhKeDYgk1OfOxS3gD3OTkJUn9V6APFGMU7HCMLbOtKbtKDHpsjG6jOi-3RBxuJrk2AAlwE6UBIR2Cwo6nkDUV9Es0YsJrPKQfF46mJHGdaFtp/s320/IMG_1273.jpg" width="240" /></a></div>
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<span style="font-size: large;">6. I have added some rice flour to my batter after grinding as it makes the dosas extra crispy. But this is optional. If your batter accidentally turns runny, you can also add oats powder to correct the consistency. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPERVVIl32YgIcMGbeokgDkqA1s4n7JGbmH2J5wxbEPuo0JNu8wxfr9-20plhi7CKOQTypDXu7lp8J5P9-LUu_kcPYLBGwPYKyd0SBXvcVyc3EIiI-vh_tsyZ0xCho12V-lkMUGeKwB8j/s1600/IMG_1274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPERVVIl32YgIcMGbeokgDkqA1s4n7JGbmH2J5wxbEPuo0JNu8wxfr9-20plhi7CKOQTypDXu7lp8J5P9-LUu_kcPYLBGwPYKyd0SBXvcVyc3EIiI-vh_tsyZ0xCho12V-lkMUGeKwB8j/s320/IMG_1274.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_o_EB3j6Ez0WUag4PxEdk4aDXkWeocYUVRNCMkqG8Bpq_u1G4jYt5wPlkYuyrF-WSqwgZ8tr4kh4IsneRgjcTEW-yRswr6JLyZQJ6-aFxDMo_QJpg1sevODtX8nK99GVgFTlXFM8gQ53H/s1600/IMG_1304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_o_EB3j6Ez0WUag4PxEdk4aDXkWeocYUVRNCMkqG8Bpq_u1G4jYt5wPlkYuyrF-WSqwgZ8tr4kh4IsneRgjcTEW-yRswr6JLyZQJ6-aFxDMo_QJpg1sevODtX8nK99GVgFTlXFM8gQ53H/s320/IMG_1304.jpg" width="320" /></a></div>
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<span style="text-align: left;"><span style="font-size: large;"> 7. You can also store this batter in the fridge to use as a weekday dinner. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU3V0L750-fc7IsIjNJ7zT77_AqvbVd24PWIkZzK28PV-KVCKBtV-pN6AkMSDmdUbnrsclaLAXCgqdCWhDvUBG8o83k-DK2Smjdnr65lp-vhgZ7-u2BViKxivHBGmPFbv3cqS7fz6D0CX/s1600/IMG_1307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU3V0L750-fc7IsIjNJ7zT77_AqvbVd24PWIkZzK28PV-KVCKBtV-pN6AkMSDmdUbnrsclaLAXCgqdCWhDvUBG8o83k-DK2Smjdnr65lp-vhgZ7-u2BViKxivHBGmPFbv3cqS7fz6D0CX/s320/IMG_1307.jpg" width="320" /></a></div>
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<span style="font-size: large;">8. The batter should not be thick at the time of spreading the dosas. We like our dosas super thin and crispy to I have added a little water to my batter to get the right consistency.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvRLycBW59y5_DhUKaa0CAFf0iJ8306V6_Q3hCvyqLCG0md8BP5JYZRsEla03fIa-GdZowqh5L8jE5FNsTAUXSwRJ2qsSnRD7ymbn5U91WEIcCmBzb5yMzNwWZtmSw6t6pI_07S_nh7B1/s1600/IMG_1419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvRLycBW59y5_DhUKaa0CAFf0iJ8306V6_Q3hCvyqLCG0md8BP5JYZRsEla03fIa-GdZowqh5L8jE5FNsTAUXSwRJ2qsSnRD7ymbn5U91WEIcCmBzb5yMzNwWZtmSw6t6pI_07S_nh7B1/s320/IMG_1419.jpg" width="320" /></a></div>
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<span style="font-size: large;">9. Ideally, take a non-stick pan and heat on medium low heat. Once the pan is hot enough sprinkle some water and wipe it down with kitchen towel and start spread the dosas. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5STgsT7FcQd1oFmrWVoWNBqE01BLpq8IPc5PUhPvurRWR8LdzEOFcPz3qmGqTDxTc7xJRAF9tsKoFjXUhT20DhztY3rHXuoCW-raDHyEyr9dKnAkdwLYxUiKdg719Ph9x68o17D-WHxj/s1600/IMG_1420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5STgsT7FcQd1oFmrWVoWNBqE01BLpq8IPc5PUhPvurRWR8LdzEOFcPz3qmGqTDxTc7xJRAF9tsKoFjXUhT20DhztY3rHXuoCW-raDHyEyr9dKnAkdwLYxUiKdg719Ph9x68o17D-WHxj/s320/IMG_1420.jpg" width="320" /></a></div>
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<span style="font-size: large;">10. Pour a spoonful of batter in the center of the pan and start spreading in circular motion. Remember, practice makes perfect. So dont loose heart if they arent perfect in the first go. You will get there. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxd9FHTXKYkMrCg1MPnz2WjUMleUdBW7Ys2zLvvDalr-uBqXRcPsXbdY3pEHJH5i8x7KVN-XILOXavxWN9Wt9fBU8kzJe-YQGEYtS7cf_BSnxRBqFg8LAAX5dCJ1nBhNDjVVvYEsFIyI8/s1600/IMG_1424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxd9FHTXKYkMrCg1MPnz2WjUMleUdBW7Ys2zLvvDalr-uBqXRcPsXbdY3pEHJH5i8x7KVN-XILOXavxWN9Wt9fBU8kzJe-YQGEYtS7cf_BSnxRBqFg8LAAX5dCJ1nBhNDjVVvYEsFIyI8/s320/IMG_1424.jpg" width="320" /></a></div>
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<span style="font-size: large;">11. Sprinkle some ghee/oil once the dosa starts to brown and crispy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVYkrmwW7F88m3KIlOGlyuwoKxGhMDwiqjoDt2me3g2xrKHY6g3Bsu82DHZqIPuoZfmyAqZySM_ArBiM1K4M97hsdJmrz_YRwmhLuEmy5b0dTFMz7kzgKpZrMhGJqTO4utJbBwc87xjk_/s1600/IMG_1425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVYkrmwW7F88m3KIlOGlyuwoKxGhMDwiqjoDt2me3g2xrKHY6g3Bsu82DHZqIPuoZfmyAqZySM_ArBiM1K4M97hsdJmrz_YRwmhLuEmy5b0dTFMz7kzgKpZrMhGJqTO4utJbBwc87xjk_/s320/IMG_1425.jpg" width="320" /></a></div>
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<span style="font-size: large;">12. Then flip to cook the other side as well. Serve hot with some sambhar and chutney!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-86028328359972944122020-05-14T11:06:00.002-07:002020-05-14T11:06:26.735-07:00RAJMA MASALA HOMESTYLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/gsfK4gGKusI/0.jpg" src="https://www.youtube.com/embed/gsfK4gGKusI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;">RAJMA OR RAJMA Chawal is a comfort food for many. We've had it through our childhood and having it now brings back those memories enveloping us in comfort and warmth of those carefree days. </span></div>
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<span style="font-size: large;">I follow my mother's simple recipe when making this. It does not involve onion or garlic. Super easy and wholesome. What I also love about Rajma is that it doesn't need a side of another vegetable/sabzi. Its a meal in itself. </span></div>
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<span style="font-size: large;">Let's start:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Rajma/Kidney Beans - 1 cup</span></div>
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<span style="font-size: large;">Ghee - 2 tbsp + for serving</span></div>
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<span style="font-size: large;">Green Chilies - 2</span></div>
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<span style="font-size: large;">Ginger - 1 tsp, crushed</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Turmeric Powder - 1 tsp</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Tomatoes - 1 medium, finely chopped</span></div>
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<span style="font-size: large;">Coriander Cumin Powder - 1 tbsp</span></div>
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<span style="font-size: large;">Red Chili Powder - 1 tsp (or to taste)</span></div>
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<span style="font-size: large;">Fresh Coriander Leaves - 1 tbsp, finely chopped</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Wash the rajma thoroughly until the water appears clean. Then soak in about 2.5 cups of water, ideally overnight or for 6-8 hours. </span></div>
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<span style="font-size: large;">2. Next we add salt, turmeric powder and crushed ginger. </span></div>
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<span style="font-size: large;">3. <span style="text-align: justify;">We want to pressure cook this, giving 4 whistles on medium high heat. </span></span></div>
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<span style="font-size: large;">4. Let the pressure release by itself. Remove the rajma into another bowl. </span></div>
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<span style="font-size: large;">5. Heat ghee in the same pressure cooker on medium heat. </span></div>
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<span style="font-size: large;">6. Add the cumin seeds, once the ghee is hot. Followed by asafoetida & green chilies.</span></div>
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<span style="font-size: large;">7. Next throw in the tomatoes and add the season to help fasten the softening of tomatoes. We'll cook this till the tomatoes soften.</span></div>
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<span style="font-size: large;">8. Time to add the masalas. Add the coriander cumin & red chili powder. Mix and cook till the oil starts to separate. </span></div>
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<span style="font-size: large;">9. In goes the boiled rajma. Give it a good mix. Now I like to pressure cook this again, eventhough the rajma is already cooked. See, I liked my rajma mushy. Some whole and some blended in the gravy. It makes the dish more flavorful this way and kind of rounds up the taste. Also, I added about half a cup of water but feel free to add or reduce the amount of water you add at this stage, depending on how thick you want your gravy/rajma.</span></div>
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<span style="font-size: large;">10. After the final whistle, let the pressure release naturally. Open and check. If you'd like to thicken the gravy, let it simmer for a few minutes until to achieve the desired consistency. I like mine this way. </span></div>
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<span style="font-size: large;">11. Garnish with some fresh coriander leaves. </span></div>
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<span style="font-size: large;">12. Finish with a drizzle of some ghee and serve hot with rotis or rice or just by itself!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-52487176317629416862020-05-09T14:16:00.002-07:002020-05-09T14:19:35.844-07:00COCONUT COOKIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jg8CSTqvtAo/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/jg8CSTqvtAo?feature=player_embedded" width="320"></iframe></div>
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<span style="font-size: large;">I love baking cookies and these are one of my favorites. They are crispy from the outside yet a little chewy when you bite into these. They are very easy to make and are ready in no time. There are lots of coconut cookies recipes out there and after experimenting with a few of them, I found this yields the best results. </span></div>
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<span style="font-size: large;">I am making this in my kitchenaid mixer but feel free to use a wooden spoon.</span></div>
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<span style="font-size: large;">Let's start:</span></div>
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<span style="font-size: x-small;">Recipe Source: <a href="https://www.youtube.com/watch?v=ytAeQlF1Q2o" style="text-align: left;">https://www.youtube.com/watch?v=ytAeQlF1Q2o</a></span></div>
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INGREDIENTS:</h3>
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<span style="font-size: large;">Butter - 150 gms</span></div>
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<span style="font-size: large;">Sugar - 3/4 cup</span></div>
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<span style="font-size: large;">Egg - 1 </span></div>
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<span style="font-size: large;">Coconut Powder - 1 cup</span></div>
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<span style="font-size: large;">All Purpose Flour - 1 cup</span></div>
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PROCEDURE:</h3>
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<span style="font-size: large;">1. Preheat the oven at 360 F. We start with the butter. Good idea to leave it outside the night before. If not, fill a glass with hot water, after a few seconds, dispose off the water, wipe it with a dry kitchen towel and place it upside down over the butter stick. Leave it like that for a few minutes and the butter will achieve the consistency we desire. </span></div>
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<span style="font-size: large;">2. Add sugar to the butter and cream it together on low speed until light in color and turns light.</span></div>
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<span style="font-size: large;">3. While that is happening, we will mix together coconut powder and flour in a different bowl on the side. This helps us mix everything together evenly in the end. </span></div>
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<span style="font-size: large;">4. Once the butter and sugar has creamed together, we'll add our egg. Egg also is best when at room temperature. Leave it outside with your butter the night before. If not, leave it in warm water for a few minutes until it comes to room temperature. </span></div>
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<span style="font-size: large;">5. Now that everything is blended well together, we will start adding the flour and coconut mixture. A little at a time. We will use the stir setting on our mixer for this so we don't over mix the dough. An over mixed dough leads to flat cookies. </span></div>
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<span style="font-size: large;">6. Our dough in now ready. We will place it in the refrigerator for 30 minutes to rest. Or you can also freeze it and use later. This stays good in the freezer for at least 1 month. </span></div>
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<span style="font-size: large;">7. After 30 minutes, we will remove the dough and make desired sized balls and flatten them a little between your palms and place them on a cookie sheet. Bake them for 20-25 minutes in the preheated oven until they are light brown and crispy.</span></div>
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<span style="font-size: large;">8. Our cookies are ready. Remove them from the oven and enjoy them hot with some tea or coffee. </span></div>
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<span style="font-size: large;"><span style="text-align: left;">9. </span><span style="text-align: justify;">Be sure to cool them completely before you store them. </span></span><span style="text-align: left;"> </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com1tag:blogger.com,1999:blog-7447595083639133816.post-18415270957229928832020-05-06T18:49:00.002-07:002020-05-06T18:49:34.267-07:00ATTE KA HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">ATTE KA HALWA is a family favorite in my house and its named as 'Dadi Halwa'. </span><span style="font-size: large;">My grandmother-in-law used to make this halwa for my husband when he was a kid and now she cooks this for her great grand daughter every time we visit, hence the name 'Dadi Halwa'. </span><span style="font-size: large;">Both my daughter and my husband favor this dessert.</span></div>
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<span style="font-size: large;">The key to making a good halwa is in the frying. We need to bhuno the ghee and atta on low medium heat until it turns dark brown in color and releases the aroma of cooked flour. </span><span style="font-size: large;">This is my go to dish when my daughter wont eat anything else. Its quick, easy to make and needs absolutely no prep work. It can be made with ingredients readily available at home and also be refrigerated and stored for future use. It is also a great way to sneak calories into your kids diet too. </span></div>
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<span style="font-size: large;">This is the way I make it:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-size: large;">Whole Wheat Flour - 1 cup</span></div>
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<span style="font-size: large;">Ghee - 1 cup</span></div>
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<span style="font-size: large;">Sugar - 1 cup </span></div>
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<span style="font-size: large;">Water - 2 cups</span></div>
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<span style="font-size: large;">Cardamom Powder - 1/4 tsp</span></div>
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<span style="font-size: large;">PROCEDURE:</span></h3>
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<span style="font-size: large;">1. Heat sugar and water in a thick bottomed pan on medium heat. Stir occasionally. </span></div>
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<span style="font-size: large;">2. Heat ghee on medium heat in a thick bottomed wide wok. </span></div>
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<span style="font-size: large;">3. While the ghee in heating, stir and check the water and sugar syrup.</span></div>
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<span style="font-size: large;">4. Once the ghee is warm, add the flour and turn the heat to medium low. </span></div>
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<span style="font-size: large;">5. Keep stirring continuously. After about 8-10 minutes of continuous stirring, the flour will turn light and frothy. </span></div>
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<span style="font-size: large;">6. Once the sugar and water mixture comes to a boil, turn off the heat. </span></div>
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<span style="font-size: large;">7. Now the flour mixture has been thoroughly fried in ghee. It has turned dark brown and is extremely light and aromatic. </span></div>
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<span style="font-size: large;">8. We will slowly start adding water, a little at a time. Be extremely careful when adding water as it will splurt. This is another reason why we should use a large vessel when making this. Carefully keep mixing each time after adding water. </span></div>
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<span style="font-size: large;">9. Once you have added all the water, mix thoroughly to combine well. Cover and let it sit a couple of minutes before serving. </span></div>
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<span style="font-size: large;">10. Enjoy hot with your family and friends!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-41118077943755591382020-05-02T12:31:00.001-07:002020-05-02T12:31:34.124-07:00NARIYAL MAWA LADDO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">The combination of Mawa & Coconut is a match made in heaven. If you want to make a special dessert but are running short on time, this recipe is for you. These delicious laddos are ready in less than 20 minutes and are both nutritious and healthy. They combine the goodness of coconuts and the richness of mawa. They will soon be your goto recipe for all special occassions. </span></div>
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<span style="font-size: x-small;">Recipe source: <a href="https://www.youtube.com/watch?v=HKBj2Ngz9kQ&t=198s" style="text-align: left;">https://www.youtube.com/watch?v=HKBj2Ngz9kQ&t=198s</a></span></div>
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INGREDIENTS:</h3>
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<span style="font-size: large;">Coconut Powder - 1.5 cups</span></div>
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<span style="font-size: large;">Mawa - 1 + 3/4 cups</span></div>
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<span style="font-size: large;">Sugar - 3/4 cup</span></div>
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<span style="font-size: large;">Water - 1/4 cup</span></div>
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<span style="font-size: large;">Saffron - a big pinch</span></div>
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<span style="font-size: large;">Cardamom Powder - 1 tsp</span></div>
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PROCEDURE:</h3>
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<span style="font-size: large;">1. Heat sugar and water in a thick bottomed pan. </span></div>
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<span style="font-size: large;">2. We want to achieve one string consistency. </span></div>
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<span style="font-size: large;">3. Next add the cardamom powder & ground saffron. Mix for a minute.</span></div>
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<span style="font-size: large;">4. In goes the coconut powder. Mix to combine well. </span></div>
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<span style="font-size: large;">5. Lastly, add the mawa.</span></div>
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<span style="font-size: large;">6. Mix until the mixture forms a big lump. Remove into another bowl.</span></div>
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<span style="font-size: large;">7. Allow the mixture to cool down a little before handling it. Grease your hands with some ghee and start shaping it into laddoos of your preferred size. </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-2234275051087285622020-04-30T18:32:00.002-07:002020-04-30T18:32:41.469-07:00YELLOW MOONG DAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I think everyone has a 'feel at home' dish. A dish that they look forward to having after returning from a long trip. Or perhaps a dish that reminds them of home and childhood memories of comfort and love. This simple and nourishing Yellow Moong Dal is my ultimate comfort food. </span></div>
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<span style="font-size: large;">I typically pair it with a seasonal dry sabzi. Aloo Methi or Gajar Matar in winters and Bhindi or Begun Bhaja in summers. Served hot, topped with a spoonful of ghee feels like my Muma's hug to me. </span></div>
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<span style="font-size: large;">It is also a quick and easy dish to make. Only needs 30 minutes of soaking and can be put on the table in less than 30 minutes. Goes great with both rice and rotis. Its light on the stomach and easy to digest.</span></div>
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<span style="font-size: large;">Here is how I make it:</span></div>
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<span style="font-size: large;">Ingredients: </span></h3>
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<span style="font-size: large;">Yellow Moong Dal - 1 cup</span></div>
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<span style="font-size: large;">Turmeric Powder - 1 tsp</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Green Chilies - 2</span></div>
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<span style="font-size: large;">Ghee - 2 tbsp + for serving</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tbsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Coriander Cumin Powder - 1 tbsp </span></div>
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<span style="font-size: large;">Red Chili Powder - 1 tsp (or to taste)</span></div>
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<span style="font-size: large;">Tomatoes - 1 medium, finely chopped</span></div>
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<span style="font-size: large;">Fresh Coriander Leaves - 1.5 tbsp</span></div>
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<span style="font-size: large;">Procedure: </span></h3>
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<span style="font-size: large;">1. Wash the dal thoroughly under running water till the water in the dal starts to appear clean. Then soak for 30 minutes. For 1 cup of dal, I have taken 2.5 cups of water. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKe6aZ8_18cx3vnCHEjXhfipPS7pbusd13moCMZgEosM9pY8-yGvV6SfLX7tLeY1XlAtT6LvHhVm9StmFFvM_LmC-gOcKW0PlYCbzmKpd7oOxvc_6wyS4RlkN6WvUuz8HaLeGC3vdLBl4/s1600/IMG_0984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKe6aZ8_18cx3vnCHEjXhfipPS7pbusd13moCMZgEosM9pY8-yGvV6SfLX7tLeY1XlAtT6LvHhVm9StmFFvM_LmC-gOcKW0PlYCbzmKpd7oOxvc_6wyS4RlkN6WvUuz8HaLeGC3vdLBl4/s320/IMG_0984.jpg" width="320" /></a></div>
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<span style="font-size: large;">2. After 30 minutes, add salt, turmeric powder and the green chilies and pressure cook on medium heat for 2 whistles. After two whistles, turn off the heat and let the cooker release pressure on its own. </span></div>
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<span style="font-size: large;">3. While all that is happening, we will simultaneously heat a pan on medium heat. </span></div>
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<span style="font-size: large;">4. Add add </span></div>
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<span style="font-size: large;">5. Once the ghee warms up, add the cumin seeds</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h5pqRSqcJOKXar-TYTUG4fRKYpIyzNcxd8H20AcqkDJmmB5rVjGg-R7q8HUo-zP-wu-EMFVlpX4hGfJVTcewMjyJZLDpqb8TLP4eAjkf7eLZu11yDXE9Mf0lIMsNuXjYCqfH2q_RjM-4/s1600/IMG_0996-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h5pqRSqcJOKXar-TYTUG4fRKYpIyzNcxd8H20AcqkDJmmB5rVjGg-R7q8HUo-zP-wu-EMFVlpX4hGfJVTcewMjyJZLDpqb8TLP4eAjkf7eLZu11yDXE9Mf0lIMsNuXjYCqfH2q_RjM-4/s320/IMG_0996-1.jpg" width="320" /></a></div>
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<span style="font-size: large;">6. And asafoetida</span></div>
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<span style="font-size: large;">7. Now throw in the chopped tomatoes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqirGGbaa-EA6KxEwmdM7ox-oHnrQ-GB6um7OH0rwfp_Evbe3IK51WPmNxE7VGreq1ppw8c4_dbcXWUub1nuY0bmE5xn4n4cMo3oINuozoH6mbMSEcXaHdID7loXtgZhWV10WIbQ-QRoRO/s1600/IMG_0998-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqirGGbaa-EA6KxEwmdM7ox-oHnrQ-GB6um7OH0rwfp_Evbe3IK51WPmNxE7VGreq1ppw8c4_dbcXWUub1nuY0bmE5xn4n4cMo3oINuozoH6mbMSEcXaHdID7loXtgZhWV10WIbQ-QRoRO/s320/IMG_0998-1.jpg" width="320" /></a></div>
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<span style="font-size: large;">8. Season with salt soon after the tomatoes, to speed up the cooking process. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJEYAZpZD2fVx7Khos0lSZgwRT2adQS1BJxFplKhBbDN7vCpVbd9O3G0j86Iab2xe3SN29ARMGL2FIAYDQDjlRT0WDyigjjbl8-msiGrSullNtCEG3xfGiMhaRhr8gIdHtjpMfdhD_DE/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJEYAZpZD2fVx7Khos0lSZgwRT2adQS1BJxFplKhBbDN7vCpVbd9O3G0j86Iab2xe3SN29ARMGL2FIAYDQDjlRT0WDyigjjbl8-msiGrSullNtCEG3xfGiMhaRhr8gIdHtjpMfdhD_DE/s320/IMG_1001.jpg" width="320" /></a></div>
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<span style="font-size: large;">9. Once the tomatoes turn soft, add the coriander cumin and red chili powders. And mix and cook for a couple of minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83cx11AOuYAMjDu-kflfr82FBx3dHkX3IQncwwLAo4j8ga2qxJkAUjYLtUI2Kgkz3CzeCxK9TJtj4Gamy2z0QNnki-nBj63yCngH62QmRKccpJwZ3CVgp7gcjgHQYgCbIYNZRx_a6q_Os/s1600/IMG_1006-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83cx11AOuYAMjDu-kflfr82FBx3dHkX3IQncwwLAo4j8ga2qxJkAUjYLtUI2Kgkz3CzeCxK9TJtj4Gamy2z0QNnki-nBj63yCngH62QmRKccpJwZ3CVgp7gcjgHQYgCbIYNZRx_a6q_Os/s320/IMG_1006-1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSQFC-TRNruStagauGohOsReF-OykWkEm8Odw0Gb4d5ruuIeQp2OlLFT7ZGwgQvE7x_2zo-Q1YxDEZQMsSgj_wlOLuQ73FR63wo_VtKfqm_hxjz3oH4UVIBtG4B8HkDQowpCxuhx6Fkva/s1600/IMG_1007-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSQFC-TRNruStagauGohOsReF-OykWkEm8Odw0Gb4d5ruuIeQp2OlLFT7ZGwgQvE7x_2zo-Q1YxDEZQMsSgj_wlOLuQ73FR63wo_VtKfqm_hxjz3oH4UVIBtG4B8HkDQowpCxuhx6Fkva/s320/IMG_1007-1.jpg" width="320" /></a></div>
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<span style="font-size: large;">10. Once the oil starts leaving the pan, turn off the flame and sprinkle a little water to prevent burning.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXizNhiwYlyzuZOiwgO9w76u_tesIZSaO3mK_Cvl-gZBKVm1YmnLuB6mPsfUGLwdTfKlhNzeSs2IVfl0F05SIssBvkwLvP0KfPLDKpntj8FOgPdAFZH61Moz5Bgr5GCbIfZKwHiGtXhqsh/s1600/IMG_1010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXizNhiwYlyzuZOiwgO9w76u_tesIZSaO3mK_Cvl-gZBKVm1YmnLuB6mPsfUGLwdTfKlhNzeSs2IVfl0F05SIssBvkwLvP0KfPLDKpntj8FOgPdAFZH61Moz5Bgr5GCbIfZKwHiGtXhqsh/s320/IMG_1010.jpg" width="320" /></a></div>
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<span style="font-size: large;">11. Let's open the pressure cooker and check out dal. Our dal is perfectly cooked. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCWq4RE0YrXyPwi6hkMDUSG-bzyoGVtlvKS8Hv3bIsVgmsKEdiUDYY7ZjGfZaFHGLqgthyCOvtnp482-CJ-Ede2vaG4erZMtlZ3FzCvLTQmuAi5gxnGGZgipKMoCw3pa9B79LAlKc2tAq/s1600/IMG_1023-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCWq4RE0YrXyPwi6hkMDUSG-bzyoGVtlvKS8Hv3bIsVgmsKEdiUDYY7ZjGfZaFHGLqgthyCOvtnp482-CJ-Ede2vaG4erZMtlZ3FzCvLTQmuAi5gxnGGZgipKMoCw3pa9B79LAlKc2tAq/s320/IMG_1023-1.jpg" width="240" /></a></div>
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<span style="font-size: large;">12. We can add the prepared tomato gravy to the dal. And mix lightly so as not to mash it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbaZCTI_Smtzk7R6u7rqKrWSAIlVO2MQ4lPzM5fYLPYoFjPHvUUaJfo-rzj9NUvoPjwoktK9KOdKCq3QHteKXuq-mOqdGSFJ1inooZ78S_PDa-kBJ4xgl9QPm_9qpwOgPEHnwGjNC0jUG/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbaZCTI_Smtzk7R6u7rqKrWSAIlVO2MQ4lPzM5fYLPYoFjPHvUUaJfo-rzj9NUvoPjwoktK9KOdKCq3QHteKXuq-mOqdGSFJ1inooZ78S_PDa-kBJ4xgl9QPm_9qpwOgPEHnwGjNC0jUG/s320/IMG_1024.jpg" width="320" /></a></div>
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<span style="font-size: large;">13. Add some water to use the residue from the gravy and add it to the dal. I have added 1/3 cup of water. Make sure not to add too much or the dal will turn watery. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzyv9-moj5puCYeV_MJtKnXe8Rclh2ey13t86NakcUQe-XckOc55hs7V5kDi9xor1vGEunAQqHkqhCGSkv93Rre4j9-TjF5BIszA4Yd_L9HoDlRBAaI9qb98YQZflfkCxUi6tkCetRMvz/s1600/IMG_1025-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzyv9-moj5puCYeV_MJtKnXe8Rclh2ey13t86NakcUQe-XckOc55hs7V5kDi9xor1vGEunAQqHkqhCGSkv93Rre4j9-TjF5BIszA4Yd_L9HoDlRBAaI9qb98YQZflfkCxUi6tkCetRMvz/s320/IMG_1025-1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oPwA-An4EVNbQFKE65RDilmymtMd_Mj8gy8wlU_Bu_MniCE9nnyfzYlMwaWhqd93iLZJvu_1RervHQmQaJohGXL0ClGhM_VmZ4VWwujNoImLrE6QMeacliphjiU4oJw-1wYipevC9s4v/s1600/IMG_1026-1.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oPwA-An4EVNbQFKE65RDilmymtMd_Mj8gy8wlU_Bu_MniCE9nnyfzYlMwaWhqd93iLZJvu_1RervHQmQaJohGXL0ClGhM_VmZ4VWwujNoImLrE6QMeacliphjiU4oJw-1wYipevC9s4v/s320/IMG_1026-1.jpg" width="320" /></a><span style="text-align: left;"> </span></div>
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<span style="font-size: large;">14. Heat the dal at medium low heat until heated through. Give it a light stir occasionally. Around 5 minutes should do it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqy-g9dmP5HABGg3YIdlcw1VRp4E1SiwPLgYJFWGdW_FMKbQay3ZY73gS1_TLKaxPIq2v9AhaLDISBxnIkFbSeZcAsMpCLHT4KGIldCr5yqrGgs1R9FMn2CUBY8Zk5LNwWMnGeojG0YdYE/s1600/IMG_1027-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqy-g9dmP5HABGg3YIdlcw1VRp4E1SiwPLgYJFWGdW_FMKbQay3ZY73gS1_TLKaxPIq2v9AhaLDISBxnIkFbSeZcAsMpCLHT4KGIldCr5yqrGgs1R9FMn2CUBY8Zk5LNwWMnGeojG0YdYE/s320/IMG_1027-1.jpg" width="320" /></a></div>
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<span style="font-size: large;">15. Serve hot topped with some ghee. Ghee is optional but I highly recommend it! Enjoy with roti or rice or just by itself.</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-84242243482201392020-04-25T10:40:00.001-07:002020-04-25T10:40:32.229-07:00MANGO PISTACHIO CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/bMJajKV5SxA/0.jpg" src="https://www.youtube.com/embed/bMJajKV5SxA?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;">MANGO CAKE is the perfect summer dessert. Another great way to relish the delicious mangoes this summer. If your kids don't eat fruits, here is a fun way to make them have mangoes. I made this for our picnic party last summer and it was a great hit with kids and adults alike.</span></div>
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<span style="font-size: x-small;">Recipe Inspiration : </span><a href="https://www.youtube.com/watch?v=KXdftw3AZs4" style="font-size: small; text-align: left;">https://www.youtube.com/watch?v=KXdftw3AZs4</a></div>
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<b>Ingredients:</b></h2>
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<span style="font-size: large;">Mango Puree - 1/2 cup</span></div>
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<span style="font-size: large;">Pistachio Blanched & Chopped - 1/2 cup</span></div>
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<span style="font-size: large;">Mango peeled & chopped - 1 cup</span></div>
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<span style="font-size: large;">Butter - 1 cup</span></div>
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<span style="font-size: large;">Sugar - 3/4 cup</span></div>
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<span style="font-size: large;">All Purpose Flour - 1 cup</span></div>
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<span style="font-size: large;">Eggs - 2</span></div>
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<span style="font-size: large;">Mango/Vanilla Essence - few drops</span></div>
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<span style="font-size: large;">Baking Powder - 1.5 tsp</span></div>
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Procedure:</h2>
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<span style="font-size: large;">1. Preheat the oven at 360 F and grease a baking pan with butter then dust with some plain flour. Pat to remove the excess flour. I have used a bundt pan for this and added some blanched & chopped pistachios at the bottom of the pan. It gives a wonderful look to the final version of the cake. </span></div>
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<span style="font-size: large;">2. In a large bowl cream together butter & sugar until creamy and fluffy. Start with stirring and then gradually increasing the speed of your hand mixer or kitchen aid. </span></div>
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<span style="font-size: large;">3. Next add the egg and blend until well incorporated into the batter. </span></div>
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<span style="font-size: large;">4. With the next and the last egg, add the mango essence and the puree. Mix well. </span></div>
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<span style="font-size: large;">5. Sieve together the all purpose flour and baking powder right into the batter along with the blanched and chopped pistachios and mix using the cut and fold method. </span></div>
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<span style="font-size: large;">6. Pour the prepared batter into the prepared cake pan. Tap the pan to remove any air bubbles. Pop in the preheated oven and bake for 25-30 minutes or until an inserted knife comes out clean. </span></div>
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<span style="font-size: large;">7. Remove from the oven and set aside to cool for 10 minutes. Loosen the edges using a knife and then place on a cooling rack to cool completely. </span><span style="text-align: left;"> </span></div>
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<span style="font-size: large;">8. Once cool serve on a platter or enjoy right off the rack! </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-58853122607262794692019-08-29T21:05:00.001-07:002020-04-20T14:48:40.739-07:00KHASTA KACHORI<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpbgFcqZYaYbqcYvR4n0LNe1pyS27vJMYWuZaGLYqpOyW8l5NUNdd0Yup1hZcuZ8kTvVQte05aD6F0eNdbNNQQw94rJKZyK1WBCv9zXUh4goYez5DnQQwrVUEbnN2-6Sjb0kOdGgWw_Xt/s1600/Poster.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpbgFcqZYaYbqcYvR4n0LNe1pyS27vJMYWuZaGLYqpOyW8l5NUNdd0Yup1hZcuZ8kTvVQte05aD6F0eNdbNNQQw94rJKZyK1WBCv9zXUh4goYez5DnQQwrVUEbnN2-6Sjb0kOdGgWw_Xt/s400/Poster.jpg" title="KACHORI by A GOURMET MEAL" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>KACHORI by A GOURMET MEAL </b></td></tr>
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<span style="font-size: large;">Garma Garam Kachoris.. who doesn't like them, right? They are my absolute favorite tea time snack. They make seem tricky when you first make them but if you follow this recipe to the T, I promise you, you will get best results every single time. </span></div>
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<span style="font-size: large;">I made dal ki kachoris today but you can substitute that with the stuffing of your choice. Kachoris demand a lot of patience. The key is to frying them on very low heat until they are golden brown and crispy. This will take about 18-20 minutes. That's right.. that long. </span></div>
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<span style="font-size: large;">So let's begin:</span></div>
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<b><span style="font-size: large;">Ingredients:</span></b></div>
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<span style="font-size: large;"><u>For Kachori/Pastry:</u></span></div>
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<span style="font-size: large;">All Purpose Flour - 2 cups</span></div>
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<span style="font-size: large;">Clarified Butter - 4 tbsp</span></div>
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<span style="font-size: large;"><u>For Stuffing:</u></span></div>
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<span style="font-size: large;">Yellow Mung Dal - 1/2 cup</span></div>
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<span style="font-size: large;">Fennel Seeds - 2 tsp</span></div>
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<span style="font-size: large;">Coriander Seeds - 2 tsp</span></div>
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<span style="font-size: large;">Red Chili Whole - 2 (or to taste)</span></div>
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<span style="font-size: large;">Dry Mango Powder - 1 tsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Water warm - 4 tbsp</span></div>
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<b><span style="font-size: large;">Procedure:</span></b></div>
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<span style="font-size: large;">1. Dry roast mung dal on low medium heat until light brown in color. </span></div>
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<span style="font-size: large;">2. Grind it into a coarse powder and set aside. </span></div>
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<span style="font-size: large;">3. Time to add the dry spices. Salt, coriander, fennel seeds, red chili, dry mango powder and asafoetida. Mix well. Add the warm water and mix to combine well. Leave it covered to rest. </span></div>
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<span style="font-size: large;">4. Now for the pastry. Mix together salt, clarified butter and flour to ensure the butter is mixed well. Knead into a semi stiff dough. Stiffer than puri dough. Leave it to rest for 20 minutes.</span></div>
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<span style="font-size: large;">5. Knead the dough again. Divide into 20 equal balls, cover and set aside. </span></div>
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<span style="font-size: large;">6. Let's start with making the kachoris now. Place a wok with oil on low medium heat. Placing your thumb in the center of the dough ball, rotate the ball pressing the sides of the ball with your fingers. The center needs to be thick and the sides need to be thin. We do this so the mixture doesn't bulge out when we pat/shape the kachoris. By pressing the center and thinning out the sides we will create a tiny hollow in the center where we fill a small portion of our mixture. </span></div>
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<span style="font-size: large;">7. Next we bring all the edges together to seal it back into a ball. </span></div>
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<span style="font-size: large;">8. And then we press this ball into a small disc. You may or may not use the rolling pin to do this. I prefer to pat with my palms. At this stage we will ensure that the mixture doesnt come through the dough. So press/pat very gently. The discs will be thick. </span></div>
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<span style="font-size: large;">9. Time to fry the kachoris. The heat has to be low. When we slide in the kachoris they should not rise to the top right away. This is the key to making perfect kachoris. I set my induction cooktop to heat at 5 (1 point less than medium) when frying kachoris, samosas, etc.</span></div>
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<span style="font-size: large;">10. Gradually they will start coming on the top. After about 8 minutes, I turned mine on the other side. I flipped them two three times.</span></div>
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<span style="font-size: large;">11. After around 18-20 minutes, my hot crispy kachoris are ready. My family loves these with sweet date & tamarind chutney & mint chutney. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">A GOURMET MEAL BLOGSPOT</td></tr>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-66278885189673125382019-06-12T19:09:00.000-07:002019-06-12T19:09:19.137-07:00MANGO PISTACHIO CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Summer is here and so are the mangoes. My family loves mangoes, And by love, I mean, we are in love with this fruit. We wait for mango season all year long and gorge on them every single day of summer. And I try to incorporate it into our various dishes and courses. Mango Cake, Mango Shrikhand for dessert, Mango Kadhi for Mains and so on. </span></div>
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<span style="font-size: large;">Today we are making Mango Pistachio Cake. I recently organised a Picnic Party and I wanted to make something with the mangoes. I googled and found this wonderful recipe from <a href="https://www.sanjeevkapoor.com/Recipe/Mango-Cake-SK-Khazana.html" target="_blank">here</a>. It was a big hit! The beauty of the cake is it is sweetened with mangoes and only takes half a cup of sugar. Its extremely flavorful and pistachios add that perfect bite to each morself of sweet heaven that this cake is. </span></div>
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<span style="font-size: large;">Let's begin.</span></div>
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<span style="font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-size: large;">Pureed Mango - 3/4 cup, I used locally sourced Marathon Mangoes</span></div>
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<span style="font-size: large;">Peeled and cubed Mango - 1/2 cup</span></div>
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<span style="font-size: large;">Refined Flour - 1.5 cups + dusting</span></div>
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<span style="font-size: large;">Unsalted Butter - 1 cup + greasing</span></div>
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<span style="font-size: large;">Sugar - 1/2 cup</span></div>
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<span style="font-size: large;">Eggs - 2 </span></div>
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<span style="font-size: large;">Vanilla Essence - 1 tsp</span></div>
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<span style="font-size: large;">Pistachio soaked overnight - 1/4 cup + topping</span></div>
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<span style="font-size: large;"><b>Procedure:</b></span></div>
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<span style="font-size: large;">1. Ensure all ingredients are at room temperature. Preheat the oven at 360 F. Grease the cake pan using butter and dusting flour. I am using a bundt pan and so placed the pistachios before hand. </span></div>
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<span style="font-size: large;">2. Let's take a big bowl and cream together sugar and butter. Cream until they light and fluffy. Took me about 12-15 minutes. </span></div>
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<span style="font-size: large;">3. Now let's start incorporating the eggs, one at a time. Make sure to scrape the sides each time to ensure even blending. </span></div>
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<span style="font-size: large;">4. Once that is done, add in the vanilla essence and the mango puree. Give it another good blend to mix it all well. </span></div>
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<span style="font-size: large;">5. Time to put the blender aside. Let's fold in the flour, cubed mango pieces and the pistachios. Combine well.</span></div>
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6. Pour the batter into the previously greased cake pan. Even it out using your spatula and tap to get rid of any air bubbles in the batter. </h3>
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7. Bake in a preheated oven at 360F for 30 minutes or until you check with the knife and it comes out clean. </h3>
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8. Let the cake rest for 10 minutes before letting it cool on a cooling rack after removing from the cake pan. Enjoy!</h3>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com2tag:blogger.com,1999:blog-7447595083639133816.post-81639633497177067472019-05-16T18:11:00.000-07:002019-05-16T18:12:25.485-07:00KAJU KATLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This Diwali was special and I wanted to make it extra special for us. So I thought of making my husband's favorite sweet, Kaju Katli. Mind you I have never made this before and never saw it being made before, so it was completely new for me! I watched a few videos. read a few tips and thought, sure, why not? </span></div>
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<span style="font-size: large;">Looks daunting, trust me its not! Let's start.</span></div>
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<span style="font-size: large;">Ingredients:</span></h3>
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<span style="font-size: large;">Powdered Sugar, 1 cup</span></div>
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<span style="font-size: large;">Milk Powder, 1/2 cup</span></div>
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<span style="font-size: large;">Cashew Powdered, 1.5 cups</span></div>
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<span style="font-size: large;">Rose Water, 2 drops</span></div>
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<span style="font-size: large;">Water, 2 tbsp</span></div>
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<span style="font-size: large;">Cardamom Pods, 4 shelled with the seeds grounded</span></div>
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<span style="font-size: large;">Silver Leaf/Chandi warak (optional)</span></div>
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<span style="font-size: large;">Procedure:</span></h3>
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<span style="font-size: large;">1. I took about 2 cups of unsalted cashews and crushed them in a blender. We need them to be really fine. Run them through the sieve and take 1.5 cups from these.</span></div>
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<span style="font-size: large;">2. Shell the cardamom pods and ground the seeds using a mortar and pestle. Add it to the powdered cashew and sieve them through as well. </span></div>
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<span style="font-size: large;">3. Boil water in a pan. Once the water is boiling place another pan on the top such that the boiling water from the pan below touches our pan on the top.</span></div>
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<span style="font-size: large;"> 4. In the pan on the top add powdered sugar and milk powder. Mix the mixture and keep stirring them for about 3 minutes. We want it to be completely heated through. </span><br />
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<span style="font-size: large;"> 5. In another bowl, take the 1.5 cups of cashews powder that we sieved. To this add the sugar and milk powder mixture. </span></div>
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<span style="font-size: large;">6. Warm the 2 tbsp of water and add the rosewater to it and give it a mix. </span></div>
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<span style="font-size: large;">7. Using your hands mix the sugar, powdered cashews and using the warm water and rose water liquid gradually form a dough. </span></div>
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<span style="font-size: large;">8. On a flat tray or plate, place some baking paper and place the dough on the top. </span></div>
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<span style="font-size: large;">9. Using a rolling pin, roll the dough into a thin disk. The thickness depends on your personal preference. </span></div>
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<span style="font-size: large;">10. Apply the silver leaf over the katli. This is completely optional. It gives the Katli a festive look but has no impact on the taste. </span></div>
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<span style="font-size: large;">11. Cut diagonally into diamond shaped pieces and let it sit for 5-10 minutes before transferring onto a plate, allowing it time to set. </span></div>
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<span style="font-size: large;"> 12. Enjoy your Kaju Katli!</span><br />
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-76551469600208810752019-05-16T18:07:00.000-07:002019-10-29T18:18:27.027-07:00ALU METHI SABZI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">There is nothing more satisfying than a meal of alu methi with hot parathas for breakfast or alu methi with Pakode Wali Kadhi and Chapatis. There are certain items that I always cook in Mustard Oil. Alu Methi is one of those dishes. The use of mustard oil here adds a distinct taste and enhances the overall flavors to this dish. </span></div>
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<span style="font-size: large;">I have a memory of this dish from when I was little. When we had leftovers of any dry sabzi, it would be consumed with swahli or mathri at tea time. I remember the afternoons as kids when my Nanaji & Mamaji would visit us and have alu methi or alu gobi with swahli and tea. But now adays I just use the leftover vegetable and make a sandwich out of it for breakfast. </span></div>
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<span style="font-size: large;">Ingredients:</span></h3>
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<span style="font-size: large;">Potatoes - 2 large, peeled and cubed</span></div>
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<span style="font-size: large;">Fenugreek - 1 large bunch, leaves separated, chopped and washed clean</span></div>
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<span style="font-size: large;">Green Chilies - 2 finely chopped</span></div>
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<span style="font-size: large;">Mustard Oil - 1.5 tbsp</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tbsp</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Turmeric Powder - 1 tsp</span></div>
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<span style="font-size: large;">Coriander Cumin Powder - 1 tbsp</span></div>
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<span style="font-size: large;">Red Chili Powder - 1/2 tbsp</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Procedure:</span></h3>
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<span style="font-size: large;">1. Heat a wok, add mustard oil. Bring the oil to the smoking point and then reduce the flame for 30 seconds and then add cumin seeds.</span></div>
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<span style="font-size: large;">2. Add in the asafoetida. </span></div>
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<span style="font-size: large;">3. Add in the chopped fenugreek leaves</span></div>
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<span style="font-size: large;">4. Next throw in the cubed potatoes. Cover and cook until the potatoes are cooked. About 12-15 minutes on medium low flames. Stir in between.</span></div>
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<span style="font-size: large;">5. Time to add the dry masalas, turmeric, coriander and red chili powder. Season with salt. Give it a good mix. And cook uncovered for another 2 minutes. </span></div>
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<span style="font-size: large;">6. Serve hot!</span></div>
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<b>Note</b>: If fresh fenugreek is available to you, please use that. Pick the leaves, chop them finely and soak them in water for 30 minutes. Put the leaves in a strainer, get rid of the water and wash them again thoroughly under running water. Fresh fenugreek leaves have lots of mud and need to be cleaned thoroughly.</div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-37469192673992846242019-05-07T21:29:00.000-07:002019-05-07T21:32:45.955-07:00Sprouts, Spinach & Oats Handvo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Need a healthy breakfast idea without elaborate prep work and cooking time. Sprouts, Spinach & Oats Handvo comes to your rescue. All we basically do is throw all the ingredients together and blend them and them make pancakes. </span></div>
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<span style="font-size: large;">Its quick, doesn't require much prep work if you have sprouts on hand. The whole thing comes together in under 15 minutes. </span></div>
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<span style="font-size: large;">Let's see how:</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></div>
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<span style="font-size: large;">Spinach - 1/4 cup, blanched</span></div>
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<span style="font-size: large;">Oats - 3-4 tbsp, powdered</span></div>
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<span style="font-size: large;">Green Mung Bean Sprouts - 1 cup</span></div>
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<span style="font-size: large;">Boiled Sweet Corn Kernels - 3/4 cup</span></div>
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<span style="font-size: large;">Green Chilies - 1-2, roughly chopped</span></div>
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<span style="font-size: large;">Ginger - 1/2 inch, roughly chopped</span></div>
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<span style="font-size: large;">Cumin Seeds - 1 tsp</span></div>
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<span style="font-size: large;">Oil - as needed</span></div>
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<span style="font-size: large;">Fruit Salt - 1 tbsp</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Sesame Seeds - 1 tbsp</span></div>
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<span style="font-size: large;">Mustard Seeds - 1 tbsp</span></div>
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<span style="font-size: large;">PROCEDURE:</span></div>
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<span style="font-size: large;">1. Start off by heating a pan on medium heat. </span></div>
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<span style="font-size: large;">2. Blend together sprouts, ginger, green chilies, cumin seeds, spinach, salt and powdered oats. </span></div>
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<span style="font-size: large;"> 3. Remove it into a big bowl. I didn't add any water as sprouts have a high water content and it helps crush the whole thing. The consistency is quite thick so I added a little water after removing it into the bowl. </span></div>
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<span style="font-size: large;">4. Next add vegetables of your choice. If I add too many vegetables my toddler picks on those and leaves the handvo. So I stick with just corn. But feel free to knock yourself out. Carrots, peas, all who go well with this. Mix well. </span></div>
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<span style="font-size: large;">5. You can make one big Handvo for the whole family but I make individual cakes. Take the portion you are going to cook in a separate bowl, if you plan to reserve some for later. In the bowl add fruit salt, give a light mix. </span></div>
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<span style="font-size: large;">6. In the heated pan, add some oil. Once the oil is hot sprinkle some mustard and sesame seeds. Let them crackle. Now pour in the mixture with fruit salt. </span></div>
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<span style="font-size: large;">7. This won't be a flat or thin pancake. Its thick. Once you pour the batter, lightly pat to spread but don't thin it out. </span></div>
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<span style="font-size: large;">8. Cover and cook on both sides for 5 mins each. It will take a little longer if you cook the whole batter as one big pancake. </span></div>
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<span style="font-size: large;">9. Serve hot with coriander mint chutney! </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-92065711746429374172019-04-18T13:51:00.000-07:002019-04-18T13:51:20.558-07:00KALA CHANA/ BLACK GRAM CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Kala Chana or Bengal Gram offer a variety of health benefits. It is a rich source of vitamins, minerals and fiber. Improves digestion, aids weight management and is an excellent source of protein. </span></div>
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<span style="font-size: large;">I have a super active 18 month old and all she gives me is 1 hour in which I have to cook breakfast and our dal and sabzi for dinner, make the dough for chapatis and soak the rice. </span></div>
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<span style="font-size: large;">I like to include variety of legumes, beans and vegetables in our weekdays meals to ensure complete nutrition for my family. So what I do for Kala Chana is soak them overnight. then prepare the gravy in the pressure cooker and just dump in the Chana. Three or four whistles and dinner is ready.</span></div>
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<span style="font-size: large;">Here's the traditional version of the recipe where we boil the Chana and then add gravy:</span></div>
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<b><span style="font-size: large;">INGREDIENTS:</span></b></div>
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<span style="font-size: large;">Kala Chana - 1/2 cup (soaked overnight and pressure cooked giving 3 whistles)</span></div>
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<span style="font-size: large;">Oil - 1 tbsp</span></div>
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<span style="font-size: large;">Garlic - 1 tsp</span></div>
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<span style="font-size: large;">Ginger - 1 tsp</span></div>
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<span style="font-size: large;">Green Chilies - 2 slit (So it doesn't accidentally end up in my daughter's plate)</span></div>
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<span style="font-size: large;">Asafoetida - a pinch</span></div>
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<span style="font-size: large;">Onions - 1 small, finely chopped</span></div>
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<span style="font-size: large;">Tomato - 1 small, finely chopped</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Turmeric Powder - 1/2 tsp</span></div>
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<span style="font-size: large;">Coriander Cumin Powder - 1.5 tsp</span></div>
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<span style="font-size: large;">Red Chili Powder - 1/2 tsp</span></div>
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<span style="font-size: large;">Fresh Coriander Leaves for garnish</span></div>
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<span style="font-family: inherit; font-size: large;"><b>PROCEDURE:</b></span></div>
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<span style="font-family: inherit; font-size: large;">1. Heat oil in a pan on medium heat. Once the oil is hot, add garlic, ginger, green chilies and asafoetida. </span></div>
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<span style="font-size: large;">2. Once the garlic turns brown, add in the onions.</span></div>
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<span style="font-size: large;">2. Add in the salt and turmeric powder. </span></div>
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<span style="font-size: large;">3. Once the onions brown, throw in the tomatoes. </span></div>
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<span style="font-size: large;">4. Wait till the tomatoes turn soft then add in the dry spices. Coriander cumin powder, red chili powder and mix well. If you feel that the masalas can burn add in a table spoon of water and let them cook. </span></div>
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<span style="font-size: large;">5. Next add in the boiled Chana and mix well. Cover and cook for 10 minutes stirring in between. Sample at this stage and adjust if necessary. I like a runny consistency but if you prefer the gravy thick, leave the pan open till the water evaporates. </span></div>
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<span style="font-size: large;">6. Garnish with fresh coriander leaves and serve hot with chapatis!</span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-8704411749600935172019-04-16T14:46:00.002-07:002019-04-16T16:16:51.961-07:00PINEAPPLE PANNA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Panna with a twist. Bored of the same old Mango/Aam Panna? Try this tangy refreshing Panna for a change. I made this for my Pregnancy Announcement Party and it was a huge hit. Try it yourself. Here's how I did it:</span></div>
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Source: <a href="https://www.youtube.com/watch?v=_b9Ly1L6_Qw" style="text-align: left;">https://www.youtube.com/watch?v=_b9Ly1L6_Qw</a></div>
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<span style="font-family: inherit; font-size: large;">INGREDIENTS:</span></div>
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<span style="background-color: white; color: #0a0a0a; text-align: start; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">1 medium pineapple, peeled and cut into thick roundels
½ cup sugar (I used raw, but white is fine too)
Black pepper powder, 1/4 tsp
Roasted cumin powder, 1 tsp
Black salt, 1 tsp
Fresh mint leaves
Ice cubes as required
Few mint sprigs
Pineapple triangle for garnishing</span></span></div>
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<span style="font-size: large;">1. Roast the pineapples @ 360 F for 30 mins. </span></div>
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<span style="font-size: large;">2. <span style="text-align: justify;">Once cool, chop them roughly.</span></span></div>
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<span style="font-size: large;">3. Heat the roasted pineapple pieces in a thick bottomed wide pan. </span></div>
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<span style="font-size: large;">4. Add sugar. I used raw but you can use white too. </span></div>
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<span style="font-size: large;">5. Add water and cook till the pineapple turns pulpy. </span></div>
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<span style="font-size: large;">6. Once it turns soft and pulpy add in roasted cumin powder, black salt and black pepper powder. Add a little more water to help soak in the masalas. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjsnUpjgMS7cW_rIm0I4vfn8pRwrggsYGbjH0Nk6YOiN9RKohtS8LnHsk3qmGxY1CyCOXI9NhyphenhyphenyISdzZJWLcRxn8BTVBYP5r5Fe07ciz7CbHRG57bXRUX_IcHXQDg8NOzwFn4W7puEkYw/s1600/20170404_170427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjsnUpjgMS7cW_rIm0I4vfn8pRwrggsYGbjH0Nk6YOiN9RKohtS8LnHsk3qmGxY1CyCOXI9NhyphenhyphenyISdzZJWLcRxn8BTVBYP5r5Fe07ciz7CbHRG57bXRUX_IcHXQDg8NOzwFn4W7puEkYw/s320/20170404_170427.jpg" width="320" /></a></div>
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<span style="font-size: large;">7. Mash with the back of your spoon to make it a pulp.</span></div>
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<span style="font-size: large;">8. Let it cool completely and refrigerate and store in an airtight container. Use as needed. </span></div>
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<span style="font-size: large;">9. To serve: Take a tall glass, throw in some ice, some fresh mint leaves and the prepared pineapple pulp. Give it a good mix. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YPP0N-EzMM7Ix9fogvs4vZAgyu4gffzifF9K_I8z77eMMIgCxgtqgOh4v3y-jg5Y7Y_fHixZuKJe9Pv-G2rFiOVfF7BLcn_loRUhjvYUDQ7TNwmPswI6jlNFUnoi3LjYIOpYK_KAw_Pr/s1600/20170404_181156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YPP0N-EzMM7Ix9fogvs4vZAgyu4gffzifF9K_I8z77eMMIgCxgtqgOh4v3y-jg5Y7Y_fHixZuKJe9Pv-G2rFiOVfF7BLcn_loRUhjvYUDQ7TNwmPswI6jlNFUnoi3LjYIOpYK_KAw_Pr/s320/20170404_181156.jpg" width="180" /></a></div>
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<span style="font-size: large;">10. <span style="text-align: justify;">Enjoy! </span></span><span style="text-align: left;"> </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-74991093111137271712019-03-13T19:23:00.003-07:002019-03-13T19:38:01.369-07:00Holi 2019<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Holi is a big festival back where I come from. It used to be my favorite when I was little. Preparations would begin a day ahead, filling out the balloons with colored water to throw on my younger brother the next day and then together we would throw them at everyone else. Fun times! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Another aspect that we enjoyed were the large variety of snacks that came from my Nani. Snacks like Jeera Puri, Gujiya, Matar, Chakri, Poha Chevda to name a few. I would enjoy these with my morning milk sitting on the backyard steps with my pet Tiger. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I wanted to replicate the Holi of my childhood for my daughter, Meher. So while she was napping this afternoon, I went ahead and made these goodies:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROR5KZsjKvmGb3s3lFvTR0qBZKqnChjcaJEBoLKklGVpdEhwh7JQfNhd1TbQ_HmmZQIjsg_6jguV16OkKRoM4pzF71uc5Pppj4UTGd7svE_cPg1fOD8MT7LB9ty3h3O-d_z1t5L4Z3-M7/s1600/IMG_7805.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROR5KZsjKvmGb3s3lFvTR0qBZKqnChjcaJEBoLKklGVpdEhwh7JQfNhd1TbQ_HmmZQIjsg_6jguV16OkKRoM4pzF71uc5Pppj4UTGd7svE_cPg1fOD8MT7LB9ty3h3O-d_z1t5L4Z3-M7/s320/IMG_7805.HEIC" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Farsi Puri</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vYLioERdG3nWXJD9rwp1iRBPdfU9MPqXG8pXCFld1uX41KOQLD29aYEE20yMzZAQ40-6V-H7fyOz58Xn8MhKL3neUT1qKl5h93rl15mGJWtwDbkQwBDJbKczw_r6PuAJzDgQpXinuQxs/s1600/IMG_7803.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vYLioERdG3nWXJD9rwp1iRBPdfU9MPqXG8pXCFld1uX41KOQLD29aYEE20yMzZAQ40-6V-H7fyOz58Xn8MhKL3neUT1qKl5h93rl15mGJWtwDbkQwBDJbKczw_r6PuAJzDgQpXinuQxs/s320/IMG_7803.HEIC" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Sooji Mawa Gujiya</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWOV-0yb5VMwyOBwbF1-Nymx8B29sNgUjM7B_pOwS6rp4GvoUL22-0Ba7kjqu-pvrQzbP0s_XbXHOyjjldi3HAjvby2NA_Mh9AhHzORfQnPRGZ2-j2gmw8KmsrNT-z4piErxOqSE7CAHs/s1600/IMG_7802.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWOV-0yb5VMwyOBwbF1-Nymx8B29sNgUjM7B_pOwS6rp4GvoUL22-0Ba7kjqu-pvrQzbP0s_XbXHOyjjldi3HAjvby2NA_Mh9AhHzORfQnPRGZ2-j2gmw8KmsrNT-z4piErxOqSE7CAHs/s320/IMG_7802.HEIC" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Bajra Vada</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuZeJYe7Jvp0rTez1IJSXr1OQw2Z_T9K3eK4nYbnQ0X56l4x-RFkepePt1ArvHscSE56gRr2JF9EZabTV_HS_v4V5xTy_9Xy6Ln5tPmeFrjLWy22Z4jcIwnqAB2sK0tmRJQK9_BHlhsFB/s1600/IMG_7801.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuZeJYe7Jvp0rTez1IJSXr1OQw2Z_T9K3eK4nYbnQ0X56l4x-RFkepePt1ArvHscSE56gRr2JF9EZabTV_HS_v4V5xTy_9Xy6Ln5tPmeFrjLWy22Z4jcIwnqAB2sK0tmRJQK9_BHlhsFB/s320/IMG_7801.HEIC" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Jeera Sooji Puri</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhEfDqWj2AY0pCuTp06fJd5GZ7obHJBhiWuWNagPmqchpKZhtkUxAVUTwgpRR8Wq7KMncZ2-FLz6Ayfb1DRu5LSOvMUREbGP7oe7WLgmP3buPXvYKHX8dTU95pXoUyfevyXSTwrVvN_ya/s1600/IMG_7800.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhEfDqWj2AY0pCuTp06fJd5GZ7obHJBhiWuWNagPmqchpKZhtkUxAVUTwgpRR8Wq7KMncZ2-FLz6Ayfb1DRu5LSOvMUREbGP7oe7WLgmP3buPXvYKHX8dTU95pXoUyfevyXSTwrVvN_ya/s320/IMG_7800.HEIC" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Poha Chevda </span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznqXSAB_iSoL662Z4JCx-xoToKa2dV_N3gVMw7Q0_B42ufYvJdFTBSqaHaxNgvEpD67h0Q-gPbKLcfdgOynL2_X1m-mY8208DCuzlHaqPG88rV-_MqG4LyZKUARZfPqeE5T_DpbDoF-AU/s320/IMG_7799.HEIC" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Makai Chevda</span></td></tr>
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<span style="font-size: large;">Will be back with detailed recipes soon.</span></div>
a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0tag:blogger.com,1999:blog-7447595083639133816.post-83437893795866783712018-12-30T10:10:00.000-08:002018-12-30T10:10:29.682-08:00Christmas Party 2018<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I love Christmas. And I am reliving my childhood with my daughter now. Doing all the things my parents did for us when we were little. Tying the stocking to her crib, opening the presents. And like all kids she loves presents. </span></div>
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<span style="font-size: large;">Our guest list was short this year as we had our dear friends visiting us from SFO. I designed the menu keeping in mind the Christmas theme and items that could come together in no more than 30 minutes. Also, I didn't want to have proper mains. Just finger food that would be filling too.</span></div>
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<span style="font-size: large;">It's not the same hosting a party after having a kid. My schedule revolves around hers. This time against my better judgement I did no prep work for this party. Yes, husband said why waste additional days. Just prepare what you can on the day. Enjoy the holidays. Not a good idea. </span></div>
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<span style="font-size: large;">Thank fully the menu I had in mind didn't demand a lot of prepping. This was put together in one single day, expect for peeling the garlic and removing the whites from the Oreo the night before while watching television. </span></div>
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<span style="font-size: large;">My guests enjoyed each of the dishes. The Chocolate Hazelnut Tarts were my showstoppers. Surprisingly, the Chocolate Stuffed Strawberries were devoured in minutes (Secret, they came together in minutes too). </span></div>
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<span style="font-size: large;">Unfortunately we have been a sick house this week. Our entire family has been down with flu. Will try and post the recipes soon but until then, enjoy the visuals. </span></div>
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a gourmet mealhttp://www.blogger.com/profile/17310324264012486370noreply@blogger.com0