tag:blogger.com,1999:blog-31413034035036882332024-03-14T01:20:28.557-07:00Sizzle N Spice...a little Sizzle ...a little Spice...makes everyday home cooking mighty niceRachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-3141303403503688233.post-57543820977504061022011-01-30T21:18:00.000-08:002011-01-30T21:20:18.313-08:00Please Vote For Me<div style="text-align: justify;">Hello Friends,</div><div style="text-align: justify;">I'm very happy to let you all know that my <a href="http://sizzlenspice.blogspot.com/2010/04/eggless-pineapple-cake.html"><span style="font-weight: bold;">Eggless Pineapple Cake</span> </a>has made it in the TOP 5 of the January 2011 Contest on Manjulas Kitchen. </div><div style="text-align: justify;">If you think my entry deserves to win the first place, please cast your precious vote and spread the word around to make this possible. </div><br />
<strong>Please follow this link, to vote for me -</strong><br />
<b><a href="http://www.manjulaskitchen.com/2011/01/28/contest-2011-january-winners/">http://www.manjulaskitchen.com/2011/01/28/contest-2011-january-winners/</a></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTN-whGLXpFtLtFsow-R4Hf1TsIWRCwRmALOROEWDVA4REyIgwpTdyVuhjoStplVg5VqNvytpUozuqB3A6Z1uguW2uutO7OLL8zBncQk02T85cRa0FenIhDypjRA75vPqdGSmlW9HpeYO/s1600/Eggless+Pineapple+Cake+_Roses+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTN-whGLXpFtLtFsow-R4Hf1TsIWRCwRmALOROEWDVA4REyIgwpTdyVuhjoStplVg5VqNvytpUozuqB3A6Z1uguW2uutO7OLL8zBncQk02T85cRa0FenIhDypjRA75vPqdGSmlW9HpeYO/s400/Eggless+Pineapple+Cake+_Roses+1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58xk3kp5ismTZ3R2NeG-abNAP97a849pfu2xlfoyMRF1oWFfzsGqqiCmnxiVhcVxa42HZLVLpLzw0DCMY2_WqhA_-fuHtDIXlQEaARD6u_vcd46kyw3w4lH2gdZefr_tLQZ-TZ8VCE9H0/s1600/Eggless+Pineapple+Cake+_Roses+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58xk3kp5ismTZ3R2NeG-abNAP97a849pfu2xlfoyMRF1oWFfzsGqqiCmnxiVhcVxa42HZLVLpLzw0DCMY2_WqhA_-fuHtDIXlQEaARD6u_vcd46kyw3w4lH2gdZefr_tLQZ-TZ8VCE9H0/s400/Eggless+Pineapple+Cake+_Roses+2.jpg" width="400" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com7tag:blogger.com,1999:blog-3141303403503688233.post-17875435090599714872011-01-26T20:00:00.000-08:002011-02-21T16:28:54.321-08:00Tortilla Samosas<div style="text-align: justify;">On a wintery or a gloomy rainy day, deep fried Indian snacks are my go to comfort foods. Though onion/ chilli pakodas (fritters) top the list, the second thing that comes to mind is Samosas, which has undoubtedly gained a lot of popularity in the world. While making samosas from scratch at home is quite a lengthy and tedious process, making these from flour tortillas is pretty easy and can be made relatively quickly. Moreover, if you have any leftover dry curry, you can easily transform it into delicious samosas in a jiffy. In this recipe, I have used leftover potato masala that I made for masala dosas, but you can use any curry of your choice - from mutter paneer to chicken tikka masala, anything will work great. Just make sure you heat the curry to allow it to thicken a little or maybe add some boiled mashed potato to it so it becomes little dry and the samosas don't break open while deep frying. These samosas came out pretty good and it was very comforting to have them on a snowy wintery Saturday afternoon. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqlxLzlQZqC3qs4-Im_11gbgEmk7E3NIRSxAdICJNGFpnl-npQKgIYNstC0nmq7lhyy4UKhIBjCBHoOwjGGOVB0YePd7lKC5DaIeHmRmmygWkgf1TdVe8tErk9EwsApX3y_kWvRlJYLTB/s1600/Tortilla+Samosa+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqlxLzlQZqC3qs4-Im_11gbgEmk7E3NIRSxAdICJNGFpnl-npQKgIYNstC0nmq7lhyy4UKhIBjCBHoOwjGGOVB0YePd7lKC5DaIeHmRmmygWkgf1TdVe8tErk9EwsApX3y_kWvRlJYLTB/s400/Tortilla+Samosa+6.jpg" width="400" /></a></div><br />
<b>Ingredients - </b><br />
Tortillas<br />
Potato Masala<br />
All purpose flour<br />
oil for deep frying<br />
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<b>Method -</b> <br />
1. Cut the tortilla through the center to create two semi circular halves as shown in the picture. Take some all purpose flour in a small bowl and add some water to it form a thick paste. This will act as glue to seal the edges of the samosas.<br />
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2. Take each half of the tortilla and form a cone. Seal the edge with all purpose flour paste.<br />
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3. Stuff the cone with some potato masala or curry of your choice. Seal the edges with the paste and set them aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JHFfcAFddd2AnpjMrznveRhU0fkHGQB1ChHrgy1GUwv_CYMadr1_LXK-HttNOCYRXwQpkwFCcn4OKL6C0rlXm4wQiGqcK8wX_iIXDQrvCrs2j4ncdFeoqa2YzDCn5xDPcqnmEv3FQZW4/s1600/Tortilla+Samosa+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JHFfcAFddd2AnpjMrznveRhU0fkHGQB1ChHrgy1GUwv_CYMadr1_LXK-HttNOCYRXwQpkwFCcn4OKL6C0rlXm4wQiGqcK8wX_iIXDQrvCrs2j4ncdFeoqa2YzDCn5xDPcqnmEv3FQZW4/s400/Tortilla+Samosa+4.jpg" width="388" /></a></div><br />
4. Heat oil in a pan and deep fry the samosas on both sides till they turn golden brown. <br />
5. Serve hot with condiment of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tRkVc_NopdgAiIfYyRUDQdFTQUNSCp26oZK_Flx-LVDQLBRYGG15EDZgVafyXqljhwbDzT6Vzh2tw30mI57nAYPryR4INg1ytnbxvkKF5BlIQv_tJjKirrjIRJc00cGQKF7lih4H-mYL/s1600/Tortilla+Samosa+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tRkVc_NopdgAiIfYyRUDQdFTQUNSCp26oZK_Flx-LVDQLBRYGG15EDZgVafyXqljhwbDzT6Vzh2tw30mI57nAYPryR4INg1ytnbxvkKF5BlIQv_tJjKirrjIRJc00cGQKF7lih4H-mYL/s400/Tortilla+Samosa+5.jpg" width="400" /></a></div><br />
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I'm sending this to Tamanna's <a href="http://www.joyfulreverie.com/2011/01/comfort-food-event.html"><span style="font-weight: bold;">Comfort Food Event</span></a> and Radhika's <a href="http://ticklingpalates.blogspot.com/2011/01/announcing-my-first-event-deep-fried.html"><span style="font-weight: bold;">Deep Fried Snacks</span></a> event.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com14tag:blogger.com,1999:blog-3141303403503688233.post-8969826898703139942011-01-23T21:01:00.000-08:002011-01-23T21:04:51.506-08:00School Bus Cake, Cupcakes and Cookies<div style="text-align: justify;">I'm really surprised how quickly time has passed by. It seems like only yesterday we got our little bundle of joy home from the hospital. My little angel turned two a couple of months back. We threw a small birthday party for her at home. Since she loves the song "The Wheels On The Bus Go Round and Round", I made a bus cake for her. They also celebrated her birthday at her Daycare. Keeping the same theme in mind, I made some bus themed cupcakes and little bus cookies for her friends at the Daycare. I think the cake turned out pretty good though I missed out on a few details :(.<br />
The inspiration for the cake, cupcakes and the cookies comes from different places on the web. I have included some of the links below. I had lot of fun making these and I am very happy to share this with all of you. <br />
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<u><b>SCHOOL BUS CAKE</b></u><br />
I used 1 Betty Crocker yellow cake mix to bake two 9x5 cakes in the loaf pan. I used Wilton Butter cream frosting and icing colors to make the yellow, black and red frosting. The wheels on the bus were made from mini chocolate donuts and M&Ms were used for the headlights and other details. Mini Nilla wafers cookies were used for the faces of the bus driver and the kids while black licorice flavored Twizzlers were used to represent the front bumper of the bus. I forgot the stop sign but you could use a Mini Nilla wafer topped with red and white icing for the stop sign.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUbHQQxPu53wrtT1A83mwxA6mpbrir0p_6M8H-p9kTzaG646IvhB5OJId8h18vzNRqJdm9GupDeeqMwv2Ntgnyhr0ypI19CHhKYRKNpXRiEiemLoUj-2a-B4wF6ReNN9xTbSFxyu-6jxi/s1600/School+Bus+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUbHQQxPu53wrtT1A83mwxA6mpbrir0p_6M8H-p9kTzaG646IvhB5OJId8h18vzNRqJdm9GupDeeqMwv2Ntgnyhr0ypI19CHhKYRKNpXRiEiemLoUj-2a-B4wF6ReNN9xTbSFxyu-6jxi/s400/School+Bus+Cake+2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz_eBSalg6uKOHGfMdF_Z1sqZCXFTbxfhv8TG_-Yui7EHim8ZSouKznXW_5pQesNWAzr5FLRS4pAJRBSBO7aUFuJkpL4hg7xspluOi1z4TNL5-JPQ0qnjw9icR5bzGgkO1krpdxLgON4E/s1600/School+Bus+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz_eBSalg6uKOHGfMdF_Z1sqZCXFTbxfhv8TG_-Yui7EHim8ZSouKznXW_5pQesNWAzr5FLRS4pAJRBSBO7aUFuJkpL4hg7xspluOi1z4TNL5-JPQ0qnjw9icR5bzGgkO1krpdxLgON4E/s400/School+Bus+Cake+3.jpg" width="400" /></a></div><br />
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</div><u><b>SCHOOL BUS CUPCAKES</b></u></div><div style="text-align: justify;">These cute bus themed cupcakes were very easy to decorate. Once again I used a Betty Crocker yellow cake mix and baked 24 cupcakes. I frosted the lower half of the cupcake green for the grass and the upper half was frosted in blue butter cream to form the sky. Then, all you need is a vanilla wafer cookie to cut out the bus shape and a mini M&M to create the stop sign.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmTwfqlBorSS6DUO0wYCDxT_rrJa62toJPF1jnPCwz6Je_e9KhnRhAC2tEftx4JUAPVZ6V-umWTolsYIsI4lNAtE81C2uB3Mm5OPtRAUiEetqzR7Cm9PxhMTSPZ40m-1XDNDDbzjhjoYe/s1600/School+Bus+Cupcake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmTwfqlBorSS6DUO0wYCDxT_rrJa62toJPF1jnPCwz6Je_e9KhnRhAC2tEftx4JUAPVZ6V-umWTolsYIsI4lNAtE81C2uB3Mm5OPtRAUiEetqzR7Cm9PxhMTSPZ40m-1XDNDDbzjhjoYe/s640/School+Bus+Cupcake+2.jpg" width="401" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VSmQ-xqwoe2awuqZfhIMS52Pf5MXieeYD7q6K417pisosYNCvWlQyStw-k4bqyxxtyuIL-v7GCFHDFoJxmmEcw6MnikbztobYHSZbov22nvHjxXbRrPMw7G4f_KO35MpzTjU5JFrbjQT/s1600/School+Bus+Cupcake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VSmQ-xqwoe2awuqZfhIMS52Pf5MXieeYD7q6K417pisosYNCvWlQyStw-k4bqyxxtyuIL-v7GCFHDFoJxmmEcw6MnikbztobYHSZbov22nvHjxXbRrPMw7G4f_KO35MpzTjU5JFrbjQT/s400/School+Bus+Cupcake+1.jpg" width="400" /></a></div><br />
<u><b>SCHOOL BUS COOKIES </b></u></div><div style="text-align: justify;">The bus themed no bake cookies were only a decorating project. I used plain graham crackers, yellow, black and white butter cream frosting and M&M candies to decorate these adorable cookies. I used one graham cracker square, with one rectangular (quarter of entire graham cracker) for the front and used royal icing to stick the 2 pieces together. Then I decorated the bus as shown in the pictures. </div><div style="text-align: justify;"> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBFVc2BEmJyDDHo0vLvbsIV6h1Nbolx9yaekieUb1Q03Ydv1QK9bGwR-KRq0r2DzwIipVJsrKxXadCuCse_LVzcR1OwxLk2hCdouUhjM7-peyRuXMlwRKFMlNp1NcKwMSyhgGbB8yrm8N/s1600/School+Bus+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBFVc2BEmJyDDHo0vLvbsIV6h1Nbolx9yaekieUb1Q03Ydv1QK9bGwR-KRq0r2DzwIipVJsrKxXadCuCse_LVzcR1OwxLk2hCdouUhjM7-peyRuXMlwRKFMlNp1NcKwMSyhgGbB8yrm8N/s400/School+Bus+Cookies+1.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBFVc2BEmJyDDHo0vLvbsIV6h1Nbolx9yaekieUb1Q03Ydv1QK9bGwR-KRq0r2DzwIipVJsrKxXadCuCse_LVzcR1OwxLk2hCdouUhjM7-peyRuXMlwRKFMlNp1NcKwMSyhgGbB8yrm8N/s1600/School+Bus+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFB9s3yJ_uwUJGumJMytOdfB05r32fW83hvuFL4BimVABDz2mwx4g4Son8l5K2xrgK3_1UXbL-DD-j3crT1DFyRmS4Z6k2mYpf-5wdqWoLWPXULxUI97g9_-AN1BEOoRax1EZhECOzdR7/s1600/School+Bus+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFB9s3yJ_uwUJGumJMytOdfB05r32fW83hvuFL4BimVABDz2mwx4g4Son8l5K2xrgK3_1UXbL-DD-j3crT1DFyRmS4Z6k2mYpf-5wdqWoLWPXULxUI97g9_-AN1BEOoRax1EZhECOzdR7/s400/School+Bus+Cookies+2.jpg" width="300" /></a></div><br />
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LINKS -</div><a href="http://www.coolest-birthday-cakes.com/school-bus-cake.html#c2">http://www.coolest-birthday-cakes.com/school-bus-cake.html#c2</a><br />
<a href="http://familyfun.go.com/recipes/school-bus-cupcakes-685475/">http://familyfun.go.com/recipes/school-bus-cupcakes-685475/</a>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com14tag:blogger.com,1999:blog-3141303403503688233.post-47545765859456597522011-01-17T18:28:00.000-08:002011-01-17T18:28:34.865-08:00Kokum Kadhi/ Sol Kadhi<div style="text-align: justify;">I believe I have mentioned in some of my earlier posts that though I grew up in Mumbai, India, our family is basically from <a href="http://en.wikipedia.org/wiki/Goa"><span style="font-weight: bold;">Goa</span></a>. So naturally the food that I grew up eating had a lot of Goan/ Konkani influence. As a kid, however, I didn't quite appreciate the rich coconut based gravies that my mom prepared. But now, sometimes I do miss the authentic Goan dishes from my mom's kitchen especially when I am feeling nostalgic and missing my mom and home. </div><div style="text-align: justify;">However, one item that I have always loved even as a kid is the kokum kadhi which is made with coconut milk. I love this kadhi and truly believe any Goan meal is incomplete without a small serving of this kadhi-bhaat (kadhi-rice) at the end of the meal. It not only tastes delicious but also aids in digestion. The 2 key ingredients are fresh coconut and <a href="http://en.wikipedia.org/wiki/Garcinia_indica"><span style="font-weight: bold;">kokum</span></a> also called as Aamsol in konkani and marathi. Basically, it is a sour fruit, the outer cover of which is dried in the sun to get this aamsol or kokum. My mom made this kadhi pretty much every day. However, these days we have all become very health conscious and have made a rule to make this only on special occasions or with some special dishes such as chicken curry, fried fish etc. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinBbIpKn1bkClC14IwmZL32T40wKl_IR7CdF8Dvh9QkwqVyU10HBP8jJIxGLqYvxPYc3AEKHboOMm1VQ8owKoj3RgslV_u0ToaIqy1baoMn_1DvrzasE1muFWvMaErjJ2BemCOEacMr7j/s1600/Sol+Kadhi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinBbIpKn1bkClC14IwmZL32T40wKl_IR7CdF8Dvh9QkwqVyU10HBP8jJIxGLqYvxPYc3AEKHboOMm1VQ8owKoj3RgslV_u0ToaIqy1baoMn_1DvrzasE1muFWvMaErjJ2BemCOEacMr7j/s400/Sol+Kadhi+1.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
1 cup fresh grated coconut<br />
2 cloves garlic<br />
1-2 green chillies<br />
5-6 kokum pieces<br />
2 cups water<br />
salt to taste<br />
1 tbsp chopped cilantro<br />
<br />
<b>Method -</b><br />
1. Blend the fresh grated coconut, garlic, green chillies along with some water into the blender. Use about a cup of water by adding little at a time making sure the ingredients are blended well.<br />
2. In a bowl, take some kokums and pour few tbsps of hot water over it. This helps the kokum to soften a little and release nice color and tangy flavor. <br />
3. In the same bowl, strain the blended coconut mixture through a strainer.<br />
4. Take the leftover coconut from the strainer and blend it again with another cup of water in the blender. This allows to extract all the flavor from the coconut. <br />
5. Repeat step 3 by straining the mixture again through the strainer.<br />
6. Add salt to the kadhi and garnish with some chopped cilantro. <br />
7. Serve with hot plain rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FT2OyMhc_6LloBtc8WVpXHW62o6bPfbZTD9A6J29bGFWI-yJrBRDiuoTc8w5tlyQMzPUKQL1PhK1KJREbHb9i_R9VV6nJKoqJgNE5MhbvbeUWfkdvba_dS0sT5TWCUMxE1424Kl2joDu/s1600/Sol+Kadhi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FT2OyMhc_6LloBtc8WVpXHW62o6bPfbZTD9A6J29bGFWI-yJrBRDiuoTc8w5tlyQMzPUKQL1PhK1KJREbHb9i_R9VV6nJKoqJgNE5MhbvbeUWfkdvba_dS0sT5TWCUMxE1424Kl2joDu/s400/Sol+Kadhi+2.jpg" width="400" /></a></div><br />
I'm sending this to <a href="http://www.blogger.com/“http://simplysensationalfood.blogspot.com/p/simplyfood-events.html”"><span style="font-weight: bold;">Denny's</span></a> <a href="http://ohtastensee.wordpress.com/2010/12/02/announcing-flavors-of-goa-event/"><span style="font-weight: bold;">Flavors of Goa</span></a> event.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZr735M9Hul0o9PEtKgs1fjMv5BW4hyphenhyphenkDldyUVyMsKAMM6_doMuVBye-w7NS9w41QGp0Be8fkcCyD2ZQRBv9hpyHu2fhFX7U7XmVfYB7z3avVpuSGcN7wBuXHn_LOF-_XGP9G3l7DQEc-/s1600/flavours-of-goa-log-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZr735M9Hul0o9PEtKgs1fjMv5BW4hyphenhyphenkDldyUVyMsKAMM6_doMuVBye-w7NS9w41QGp0Be8fkcCyD2ZQRBv9hpyHu2fhFX7U7XmVfYB7z3avVpuSGcN7wBuXHn_LOF-_XGP9G3l7DQEc-/s400/flavours-of-goa-log-2.jpg" width="352" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-92070104598256899982011-01-06T17:48:00.000-08:002011-01-12T16:32:57.869-08:00Zucchini Bread<div style="text-align: justify;"><span style="color: blue; font-size: large;"><strong>A very Happy New Year to all you wonderful people. I hope 2011 brings a lot of joy, peace and happiness in everyones's lives!!!</strong></span><br />
I have made a few resolutions this year and since this blog is an important part of my life I plan to be a more sincere blogger this year! Baking is one hobby that gives me immense pleasure and I'm very happy to share this beautiful loaf of Zucchini Bread as my first post of 2011. <br />
Bread baking is a skill and each time I bake a yeast bread from scratch at home, I see myself getting better at this art. It is very satisfying to bake my own bread and I just love the aroma of fresh bread as it is baking in the oven. I baked this Zucchini Bread last summer when I had bought some fresh zucchinis from a nearby Farmers market. I followed the recipe from my "The Cook's Encyclopedia of Baking" book.<br />
This turned out to be more like an Italian bread - slightly hard on the outside and soft on the inside. We ate more than half of the loaf just by dipping it in some pesto and the remaining half was used to prepare roasted red pepper sandwiches. I smeared the bread with a generous coating of veggie cream cheese and piled some store bought roasted red peppers to make delicious sandwiches. </div><div style="text-align: justify;">You can get innovative with the recipe by adding some minced garlic or red pepper flakes or even try adding any herbs of your choice. The bread was absolutely delicious and I highly recommend giving it a try!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeqY8pZuv9EzOYl0Nj2dxor0tc55lDsGKznMGJa1n8gsYJjDantwcHZCBIvO8uHumfRmac9mdpbdLXZ2hjG5dRsSNFG-j2TxYC4MSjbYs00bhgJpVpfkelsz7-7V1iORGOv_AU3oDO9dT/s1600/Zucchini+Bread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeqY8pZuv9EzOYl0Nj2dxor0tc55lDsGKznMGJa1n8gsYJjDantwcHZCBIvO8uHumfRmac9mdpbdLXZ2hjG5dRsSNFG-j2TxYC4MSjbYs00bhgJpVpfkelsz7-7V1iORGOv_AU3oDO9dT/s400/Zucchini+Bread+3.jpg" width="400" /></a></div><br />
<em>Makes 1 Loaf</em><br />
<strong>Ingredients -</strong><br />
1 pound zucchini, grated<br />
1 tbsp minced garlic (optional)<br />
2 tbsps salt<br />
1 package active dry yeast<br />
11/4 cups lukewarm water<br />
31/2 cups flour<br />
olive oil, for brushing<br />
<br />
<b>Method -</b> <br />
1. In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out the moisture with your hands. <br />
2. Combine the yeast with 1/4 cup of lukewarm water, stir and leave for 15 minutes to dissolve the yeast.<br />
3. Place the zucchini, yeast and flour in a bowl. Stir together and add just enough of the remaining water to make a rough dough.<br />
4. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, about 11/2 hours.<br />
5. Grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder. Place on the baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 minutes.<br />
6. Preheat the oven to 425F. Brush with olive oil and bake until golden, 40-45 minutes. Cool on a rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbyeYFLzGI1zyMxAg9MWmxc2u1QMmDdbX-QuaRw-Fl87glRPu2TNHFejSfQ8FZLk16DgtzOr4NMkD63L3tIjWlMJLRExBr_PJQl064ZYktxiveAtcMKdchRyGMIhc6yAS-hG0RNyS6YJg/s1600/Zucchini+Bread+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbyeYFLzGI1zyMxAg9MWmxc2u1QMmDdbX-QuaRw-Fl87glRPu2TNHFejSfQ8FZLk16DgtzOr4NMkD63L3tIjWlMJLRExBr_PJQl064ZYktxiveAtcMKdchRyGMIhc6yAS-hG0RNyS6YJg/s400/Zucchini+Bread+6.jpg" width="400" /></a></div><br />
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I'm sending this to Champa's <a href="http://versatilekitchen.blogspot.com/2010/03/bake-off-event-announcement.html"><span style="font-weight: bold;">Bake Off Event</span></a>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com3tag:blogger.com,1999:blog-3141303403503688233.post-31688183112107463212010-12-15T20:14:00.000-08:002010-12-15T22:21:13.591-08:00Indian Cooking Challenge - Kashmiri Dum Aloo<div style="text-align: justify;">I was almost ready to give this <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html"><span style="font-weight: bold;">ICC Challenge</span></a> a miss as I could not find baby potatoes in any nearby store. I think the use of baby potatoes makes this dish extra special and authentic. Fortunately, I found these at Trader Joes today and made this traditional Kashmiri dish this evening. It turned out pretty well. I made a few changes to the original recipe which I have noted below.<br />
<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFohWt7-KIPS7UF7mY0UZDvBD5zCJ6oR_qhyQF3wk50Vusqa48R4eHDBeOnZyvrb9OyrM4UTOEPT2oyJl24juBlVFHe7-1aBgvVnfzNc2mvqP1miGbFiJJjB7G4T8c90ShKrjVWT9q0hhy/s1600/DSC07865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFohWt7-KIPS7UF7mY0UZDvBD5zCJ6oR_qhyQF3wk50Vusqa48R4eHDBeOnZyvrb9OyrM4UTOEPT2oyJl24juBlVFHe7-1aBgvVnfzNc2mvqP1miGbFiJJjB7G4T8c90ShKrjVWT9q0hhy/s400/DSC07865.JPG" width="327" /></a></div></div><br />
<b>Ingredients -<br />
For the Marinade -</b><br />
12 -13 baby potatoes / even small potatoes <br />
3- 4 nos Kashmiri red chiles - roasted and powdered (I used - 1 tsp kashmiri chilli powder)<br />
2 1/2 cups Fresh yoghurt (must not be sour)<br />
1 tsp Ginger powder (I used - 1 tsp minced ginger)<br />
1 tbsp Fennel/aniseed powder<br />
1/2 tsp Cardamom powder <br />
<br />
<strong>For the Masala - </strong><br />
4 tbsps Mustard oil (I used - regular Canola oil)<br />
6 cloves roasted and powdered<br />
A pinch of asafoetida<br />
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes<br />
1 tsp Cumin seeds, roasted gently and ground into a powder<br />
1 tsp Garam masala <br />
Salt to taste<br />
A cup of firm dough made from flour and water<br />
<br />
<b>Method - </b><br />
1. Wash the potatoes well and poke all over with a fork. Then soak in water for 20 minutes. You can mix a tsp of salt to the water you are going soak the potatoes. <br />
2. Heat a pan with oil for deep frying, Then reduce to medium flame and roast all the potatoes till golden in colour. Drain on a kitchen towel and keep aside<br />
3. In a bowl, add yogurt, chili powder, ginger, cardamom and fennel powders and mix well into a paste. Then add the potatoes to this paste and keep it aside.<br />
4. Heat the mustard/ regular canola oil in another pan, add the clove powder and asafetida and mix well. <br />
5. Then add a half cup of hot water and salt to taste and bring to a boil.<br />
6. To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.<br />
7. To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.<br />
8. Turn off the flame, remove the cover and add the cumin powder and garam masala powder, and cover again quickly. Leave for 5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ227qW4XvhKyXjVgrG9xLXErHZFzOaecrY02wvE5FM7YKVy1YnrvPG9L7d6KfAjiilGJ0YJUT0mvubJJHp3U8ZFgPMKnsPA3_x00rpKkUCptnOGQ0gVkuRJL58SxaPQsF7s5LaGqHYbC/s1600/DSC07861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ227qW4XvhKyXjVgrG9xLXErHZFzOaecrY02wvE5FM7YKVy1YnrvPG9L7d6KfAjiilGJ0YJUT0mvubJJHp3U8ZFgPMKnsPA3_x00rpKkUCptnOGQ0gVkuRJL58SxaPQsF7s5LaGqHYbC/s400/DSC07861.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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNO_IDFUIsMcsLKphiHKjX7qeBkbn-djLed_tJU9X9fGSVOnx4vjz_veuRgPC2vqvZJAtRR2qJGlEm_TvKZjYJlMSinp2cZ_qDuxF8EyEW7LaHa_CIG8_WCkd3h9OoS0WKazvAMkXF27x0/s1600/DSC07862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNO_IDFUIsMcsLKphiHKjX7qeBkbn-djLed_tJU9X9fGSVOnx4vjz_veuRgPC2vqvZJAtRR2qJGlEm_TvKZjYJlMSinp2cZ_qDuxF8EyEW7LaHa_CIG8_WCkd3h9OoS0WKazvAMkXF27x0/s400/DSC07862.JPG" width="400" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com6tag:blogger.com,1999:blog-3141303403503688233.post-62236578358728791962010-12-12T19:45:00.000-08:002010-12-12T19:47:08.798-08:00Plantain Vadai/ Plantain Fritters<div style="text-align: justify;">This place has been dead for a while. Life has been very hectic and busy and it has been a real challenge to find some time to post new recipes. But I love blogging and I'm going to try posting atleast a few recipes every month from now on. </div><div style="text-align: justify;">It has been snowning all day today and I was in a mood to have some hot and spicy deep fried snack. I love dal vadais/ fritters and always try experimenting adding new veggies to the vadais. I had couple of plantains in my refrigerator that had to be used up. The key here is to use slightly ripe plantains which give these vadais a nice sweet flavor. These vadais tasted heavenly!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2qmpqsDkiQPVEkoYuy85x9Ja5MvNIJ_4Ny9tYREf02DE0pFmKiprFkSTbwsMZerwZbfAM7A_NU2M_YmtfSMk8UFiaOE_ePcXEd4XGiV6Qe_50DD27f_IuAZDX2BrVVsAcp7sz4b4QjTv/s1600/Plantain+Vadai+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2qmpqsDkiQPVEkoYuy85x9Ja5MvNIJ_4Ny9tYREf02DE0pFmKiprFkSTbwsMZerwZbfAM7A_NU2M_YmtfSMk8UFiaOE_ePcXEd4XGiV6Qe_50DD27f_IuAZDX2BrVVsAcp7sz4b4QjTv/s400/Plantain+Vadai+1.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><b>Ingredients -</b> <br />
1/2 cup channa dal<br />
2 plantains/ raw bananas<br />
3-4 dried red chillies<br />
1/4 tsp cumin seeds<br />
3-4 green chillies<br />
10-12 curry leaves finely chopped (optional)<br />
1 tbsp finely chopped ginger<br />
1 cup finely chopped onions<br />
1/2 cup finely chopped cilantro<br />
salt to taste<br />
oil for deep frying<br />
<br />
<b>Method - </b><br />
1. Soak channa dal in water overnight or for 4-5 hrs.<br />
2. Cook the plantains/ raw bananas in a pressure cooker. <br />
3. Drain all the water from the dal and grind the dal along with the dried red chillies and cumin seeds into a coarse paste in the food processor/ blender. <br />
4. Peel the skin off the plantains and mash them making sure there are no lumps.<br />
5. In a bowl, take the dal mixture and add the mashed plantains, onions, green chillies, curry leaves, cilantro, ginger and salt and mix well. <br />
6. Heat oil in a pan or kadhai.<br />
7. Make small flat patties of the mixture and deep fry in the hot oil on both sides till they turn golden brown and crisp.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YUsh5lNt4Kp9J1YAxxYs4lfqkLqigj1BuapRXeSi9TY6P9YyoZAq3e70uGv5Q9RcZftwpi54EL7ztMaFgV-HyLiExvc67_rNBtKOQCYYpsTbHQBxXevwegcj4YveVJHPuGeq4h0pfPzY/s1600/Plantain+Vadai+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YUsh5lNt4Kp9J1YAxxYs4lfqkLqigj1BuapRXeSi9TY6P9YyoZAq3e70uGv5Q9RcZftwpi54EL7ztMaFgV-HyLiExvc67_rNBtKOQCYYpsTbHQBxXevwegcj4YveVJHPuGeq4h0pfPzY/s400/Plantain+Vadai+2.jpg" width="400" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com5tag:blogger.com,1999:blog-3141303403503688233.post-55174991843424137592010-10-15T20:08:00.000-07:002010-10-17T06:10:19.230-07:00Indian Cooking Challenge - Punjabi Kadhi Pakoda<div style="text-align: justify;">I havent participated in the last two ICC challenges bcoz of my sudden trip to India. So I had decided to participate in this month's <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html"><span style="font-weight: bold;">ICC Challenge</span></a> no matter what! In fact when Srivalli chose <a href="http://foodiezone.blogspot.com/2008/09/kadhi-chawal.html"><span style="font-weight: bold;">Simran's</span></a> Punjabi Kadhi Pakoda for September challenge, I browsed through the recipe and thought I would make it within a couple of days following her announcement and posting of the recipe. However, life has been very hectic both at home and at work and I havent been cooking a lot these days. I just got done making this delicious kadhi pakoda and I'm posting this just in time. Though, I make buttermilk kadhi very often, my version is more like the Maharashtrian/ Gujarati kadhi where ginger, curry leaves and green chillies are mainly used for flavoring the kadhi. Besides, I have never added any pakodas to the kadhi so that was something I had never tried making before. I just tasted the kadhi and it tasted awesome. However we will be having it for lunch tomorrow.</div><div style="text-align: justify;">I made a few changes to the original recipe. I replaced the yogurt with buttermilk, added some finely chopped fenugreek/ methi leaves to the onion pakodas and reduced the amounts of certain ingredients called out in the original recipe.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoxjd_MMnFs51AE0KOQH6ILujxxarrWCgKa5Wkv6H8VIU5-sYPAQ5Ls2auwOW8NVvvKP8BPyrlMBoyVfwk7AImniz5v3e_34DSAruHkTh1GY1OOmMOh8uIzX7hGJM9nay85UxSTWC-TPe/s1600/Punjabi+Kadhi+Pakoda+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoxjd_MMnFs51AE0KOQH6ILujxxarrWCgKa5Wkv6H8VIU5-sYPAQ5Ls2auwOW8NVvvKP8BPyrlMBoyVfwk7AImniz5v3e_34DSAruHkTh1GY1OOmMOh8uIzX7hGJM9nay85UxSTWC-TPe/s400/Punjabi+Kadhi+Pakoda+2.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><b>Ingredients -</b></div><div style="text-align: justify;"><b>For Pakodas -</b></div><div style="text-align: justify;">1/2 cup besan / chickpea Flour </div><div style="text-align: justify;">1 medium onion sliced</div><div style="text-align: justify;">1/4 cup finely chopped fenugreek/ methi leaves</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">1/2 tsp red chilli powder Water</div><div style="text-align: justify;">Oil for deep frying</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>For Kadhi -</b></div><div style="text-align: justify;">11/2 cups buttermilk</div><div style="text-align: justify;">21/2 cups water</div><div style="text-align: justify;">1/4 cup besan/ chickpea flour </div><div style="text-align: justify;">3/4 tsp mustard seeds </div><div style="text-align: justify;">3/4 tsp cumin seeds</div><div style="text-align: justify;">3/4 tsp ajwain/ carom Seeds</div><div style="text-align: justify;">3/4 tsp methi / fenugreek seeds</div><div style="text-align: justify;">1 large onion finely chopped</div><div style="text-align: justify;">1 pinch turmeric powder </div><div style="text-align: justify;">Red Chili powder - 1/2 tsp</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">1/2 tsp garam masala </div><div style="text-align: justify;">1 tsp amchur/ dried mango powder </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method -</b> </div><div style="text-align: justify;">1. Slice onions lenghtwise. Take the chickpea flour, salt, red chill powder and chopped fenugreek/ methi leaves in a bowl. Add some water to it to make a batter of a semi thick consistency.</div><div style="text-align: justify;">2. Heat some oil in a pan/ kadhai for deep frying. When it is hot, dip onions in the batter and gently drop into the hot oil. Deep fry until crispy.</div><div style="text-align: justify;">3. Drain and keep aside.</div><div style="text-align: justify;">4. For the kadhi, take some buttermilk in a bowl and add enough water to it. Now add chickpea flour, salt, sugar, turmeric powder, red chilli powder and mix well to make a very thin batter.</div><div style="text-align: justify;">5. Heat a tbsp of oil in a pan. When the oil in hot, add the mustard seeds, cumin seeds, carom seeds and methi/ fenugreek seeds. Let them splutter for a few seconds.</div><div style="text-align: justify;">6. Add the finely chopped onions and fry till they turn light brown.</div><div style="text-align: justify;">7. Pour in the buttermilk batter and bring to a boil, reduce the heat and let simmer for at least half an hour. Keep stirring occasionally.</div><div style="text-align: justify;">8. When you feel it is pretty thick, add the reserved pakodas and bring to boil. Add garam masala and amchur powder to the gravy just before taking it off the stove.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruv-9q2sb3xf_UU1kus0jOMR7F8iEbxOmST-TzqVZqyR1mKpmCvLaXQ7vGaWqGGH6yMYcDpxKoRGPnHeIbke6EDkK3Pb3R0KPSl0hcG5AUJlDjJbxpH45BLN8PVAUpF15Tr3QxhBV05Qn/s1600/Punjabi+Kadhi+Pakoda+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruv-9q2sb3xf_UU1kus0jOMR7F8iEbxOmST-TzqVZqyR1mKpmCvLaXQ7vGaWqGGH6yMYcDpxKoRGPnHeIbke6EDkK3Pb3R0KPSl0hcG5AUJlDjJbxpH45BLN8PVAUpF15Tr3QxhBV05Qn/s400/Punjabi+Kadhi+Pakoda+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-25204169294525289352010-09-26T21:59:00.000-07:002010-09-30T19:28:57.450-07:00Beetroot Chutney<div style="text-align: justify;">I have made chutneys with veggies like ridge gourd, eggplant, onions and tomatoes in the past, but tried beetroot chutney for the first time. I came across this recipe on Tarla Dalal's website and tried it out with a few changes. The ingredients used in this chutney are similar to our traditional coconut chutney with the addition of grated beetroot which makes this chutney very healthy. The beetroot also gives it a beautiful dark red color. This chutney tasted awesome with the Nachni/ Ragi Dosa I made for dinner last sunday. (Nachni Dosa recipe to follow). </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNj-CEnwl-r-USH8G7rlHKLvIZTHWP1v-K3zNYOZZcbu7O1ojNEua6lNEGSRNSJsyd5Xot3Tn8N5YAdlLGsEDvaQ-aKQUA-BjOt5JT98UciVl2661U3L27dZRrUJ-SNXPg0jmWaRNWRkj/s1600/Beetroot+Chutney+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNj-CEnwl-r-USH8G7rlHKLvIZTHWP1v-K3zNYOZZcbu7O1ojNEua6lNEGSRNSJsyd5Xot3Tn8N5YAdlLGsEDvaQ-aKQUA-BjOt5JT98UciVl2661U3L27dZRrUJ-SNXPg0jmWaRNWRkj/s400/Beetroot+Chutney+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
1 cup shredded beetroot<br />
1 small sliced onion<br />
1 tbsp oil<br />
1/4 tsp cumin seeds<br />
1/2 tsp urad dal<br />
1 big garlic clove<br />
1 tbsp chopped ginger<br />
3-4 dried red chillies<br />
5 curry leaves<br />
4 tbsps fresh grated coconut<br />
2 tbsps crushed peanuts<br />
2-3 tbsps chopped cilantro<br />
<br />
<b>For the Tempering/ Tadka -</b><br />
1 tbsp oil<br />
1/2 tsp mustard seeds<br />
1/2 tsp urad dal<br />
1 pinch hing/ asafoetida<br />
3-4 curry leaves<br />
<br />
<b>Method -</b><br />
1. Heat some oil in a pan. Add cumin seeds and urad dal and fry for sometime.<br />
2. Add curry leaves, dried red chillies, garlic and ginger and saute for sometime.<br />
3. To this add sliced onions and cook them for some time. Then add grated beetroot and cook for some more time. Add fresh grated coconut and crushed peanuts and cook for couple of mins.<br />
4. Allow this cooked beetroot to cool completely. Grind it into a fine paste in your blender. Take it out in a bowl and add some chopped cilantro.<br />
5. Heat some oil in another pan. Add mustard seeds into the hot oil. When they splutter, add urad dal, asafoetida/ hing and curry leaves.<br />
6. Pour this tempering on the chutney. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4XPZvAboJ8VeoCqf8zL8Y82ZHMoMuH2tLAPkikKuhWJBNPsBq0FeCneAjuG8SOaJayRAay7hSwtWJOUiL984cWd-AW76kPXkHOHrI-BSfuxOHG1DSi_jj7dVDCs25LBOuJp5BTkLLGaI/s1600/Beetroot+Chutney+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4XPZvAboJ8VeoCqf8zL8Y82ZHMoMuH2tLAPkikKuhWJBNPsBq0FeCneAjuG8SOaJayRAay7hSwtWJOUiL984cWd-AW76kPXkHOHrI-BSfuxOHG1DSi_jj7dVDCs25LBOuJp5BTkLLGaI/s400/Beetroot+Chutney+1.jpg" width="400" /></a></div><br />
This goes to Priya's <a href="http://mharorajasthanrecipes.blogspot.com/2010/08/healing-foods-beetroot-event-guest.html">'Healing Foods - Beetroot'</a> event, originally started by <a href="http://siri-corner.blogspot.com/">Siri</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-56363011432832763582010-09-19T22:29:00.000-07:002010-09-25T09:51:49.245-07:00Doodhi Methi Muthiya/ Bottle Gourd Fenugreek Dumplings<div style="text-align: justify;">I have been away from the blog world for over a month now. I was in India for a few weeks for my brother's wedding. The wedding went really well and we had a blast. Also enjoyed wearing my beautiful sarees and jewellery for all the wedding ceremonies. The only sad part is I did not get to spend enough time with my bro and my lovely SIL :-(. Well, will do that when I go back to India next year. </div><div style="text-align: justify;">Since I got back from India, there has not been much activity in my kitchen. This Doodhi Methi Muthia has been in my archives for a while and so I finally decided to post this today. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Muthiya is a very popular Gujarati dish which can be served as a snack or as a meal by itself. It's named after the way it's made with the "gripping" action of the fist ("muthi" in gujarati). This dish can be served either steamed or fried after steaming. Of course, my preference is the latter version. My mom would make these very often at home. She mostly made doodhi muthiya, but these can be made with methi, cabbage, zucchini or also a combination of veggies of your choice. She typically made these by adding a mixture of handva flour (flour of different lentils) and chickpea flour. However, the other day when I made these doodhi methi muthiya, I added some sooji/ semolina in addition to the handva and besan flour and they really came out very light and yummy. The handva flour is optional and can either be left out or substituted with some whole wheat flour. I served these with some yogurt but they can also be served with some cilantro chutney. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I usually make a big batch of these and store the steamed muthias in an airtight container in the freezer. When ready to serve, just thaw the muthias and flavor it with nice aromatic vaghar/ tadka. They stay fresh in the freezer for up to 2-3 weeks.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjTDhrCalqn0q_RiE0vRlYwLnBvOEijsxjE76Geu1tDkBawug-SmjLWGkfpHb0vl-aqccuv03_13W1SOX9aNS7tFuij5dbK02ckBk1dhocjM8QFD2QoYnpt0PMG9eHfXw3yNzWAcZy3VP/s1600-h/Doodhi+Muthiya+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjTDhrCalqn0q_RiE0vRlYwLnBvOEijsxjE76Geu1tDkBawug-SmjLWGkfpHb0vl-aqccuv03_13W1SOX9aNS7tFuij5dbK02ckBk1dhocjM8QFD2QoYnpt0PMG9eHfXw3yNzWAcZy3VP/s400/Doodhi+Muthiya+7.jpg" width="400" /></a></div><br />
<b>Ingredients -<br />
For the muthias -</b><br />
4 cups grated bottle gourd (doodhi / lauki)<br />
½ cup chopped methi/ fenugreek leaves<br />
½ cup chopped cilantro <br />
1 medium size onion, grated <br />
1 cup handva flour/ wheat flour (You may need to add more)<br />
1/2 cup semolina <br />
1/2 -1 cup gram flour/ besan<br />
2 tsp turmeric powder <br />
1 tsp garam masala powder<br />
1 tbsp red chilli powder<br />
2 tbsps cumin -coriander powder<br />
1 tsp cumin seeds <br />
2 tsps fennel seeds <br />
3-4 tbsps ginger-green chilli paste<br />
1-2 tbsps finely minced garlic <br />
3- 4 tbsps lime/ lemon juice <br />
6 tbsps oil<br />
1/2 tsp soda bi-carb<br />
1/2 tsp hing/ asafoetida<br />
2 -3 tbsps sugar <br />
salt to taste<br />
<br />
<b>For the Tempering and Garnish -</b><br />
4-5 tbsps oil<br />
2 cloves<br />
3-4 small pieces cinnamon<br />
3 dried red chillies<br />
7-8 curry leaves<br />
2 tsps mustard seeds <br />
1 tsp cumin seeds<br />
2 tbsps sesame seeds <br />
1/2 tsp hing/ asafoetida <br />
1/2 cup chopped cilantro<br />
1/4 cup fresh grated coconut<br />
<br />
<b>Method - </b><br />
<b>Muthias -</b><br />
1. Squeeze all the water out of the grated bottle gourd and keep it aside to knead the dough if required. <br />
2. In a bowl, combine all the ingredients for the muthia and form a soft dough adding the water squeezed out of the grated bottle gourd if required. <br />
3. Form long cylindrical muthias of the dough. Grease your palms with some oil to avoid the dough from sticking to your palms. <br />
4. Steam the muthias for 15- 20 mins. Insert a toothpick in the center of the muthias to check if they are done. If it comes out clean, the muthias are cooked. <br />
5. Let the muthias cool and then cut them into thick slices.<br />
<br />
<b>Tempering/ Tadka -</b><br />
1. Heat some oil in a pan. Add the mustard seeds. When they crackle, add the cumin seeds.<br />
2. Add the cloves, cinnamon, dried red chillies, curry leaves and fry for sometime.<br />
3. Then add hing/ asafoetida and sesame seeds <br />
2. Add the sliced muthias and fry for 10- 15 minutes till they are slightly brown in color and crisp. <br />
3. Garnish with coriander and coconut. <br />
4. Serve hot with yogurt or cilantro chutney.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQXkRAV_SjUQGzxcedVsQ6lZi4hUDeJ-RYbDDHahNs4ZICD39VJzOl_DxxYhlCXrnzPmlcmIqBf1QIWcBaCwdCEDvr07_15R4E5WDTvdYqlQ745b8qZ1aGr0p-mvwq7UqVwR1GChEMt-1/s1600-h/Doodhi+Muthiya+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQXkRAV_SjUQGzxcedVsQ6lZi4hUDeJ-RYbDDHahNs4ZICD39VJzOl_DxxYhlCXrnzPmlcmIqBf1QIWcBaCwdCEDvr07_15R4E5WDTvdYqlQ745b8qZ1aGr0p-mvwq7UqVwR1GChEMt-1/s400/Doodhi+Muthiya+1.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sRQjwYXxEub1slYthJy0mpKpm0eWVvC3_HwYD819Ux9eb4mIsr5t79Wq28n-cB0asROE5onqfMc9n0O7OySbLqMV8qEs85D4pTme58qdamx6KBkIyRcM3T1r8WC3tC8CdEHpXgzbMP4l/s1600-h/doodhi+muthiya+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sRQjwYXxEub1slYthJy0mpKpm0eWVvC3_HwYD819Ux9eb4mIsr5t79Wq28n-cB0asROE5onqfMc9n0O7OySbLqMV8qEs85D4pTme58qdamx6KBkIyRcM3T1r8WC3tC8CdEHpXgzbMP4l/s400/doodhi+muthiya+3.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghckqd_bzFkiRUeGYB5kedJBZuh6j6vsMI_m5361JsQR-dhxQPLtDP7fOk1TP3gKy__LnjMladS8BL2TZ2OAPYSVuraDrD8RBhiWAc1EYoDviU7bYomykyqR1e2FEJTYKS2m8VIm9xVuWr/s1600-h/doodhi+muthiya+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghckqd_bzFkiRUeGYB5kedJBZuh6j6vsMI_m5361JsQR-dhxQPLtDP7fOk1TP3gKy__LnjMladS8BL2TZ2OAPYSVuraDrD8RBhiWAc1EYoDviU7bYomykyqR1e2FEJTYKS2m8VIm9xVuWr/s400/doodhi+muthiya+5.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5JXKlFF61E4tDUk7rvV5NNLaikOc_nDo-Cj5DJHX3iWdLc-JZJC97kTo-ZgfU6W3mttn8yvl6hJL1dRci9gHTNsq-_mEN3gJSKc4cbp6Dyp6Q6uVePLItpCnOss-PsAGIHBRJPwDLil8/s1600-h/Doodhi+Muthiya+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5JXKlFF61E4tDUk7rvV5NNLaikOc_nDo-Cj5DJHX3iWdLc-JZJC97kTo-ZgfU6W3mttn8yvl6hJL1dRci9gHTNsq-_mEN3gJSKc4cbp6Dyp6Q6uVePLItpCnOss-PsAGIHBRJPwDLil8/s400/Doodhi+Muthiya+7.jpg" width="400" /></a></div><br />
I'm sending this to Nayna's <a href="http://simplysensationalfood.blogspot.com/2010/08/announcing-event-flavours-of-gujarat.html">'Flavors Of Gujarat'</a> event.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzL41s2BivORoyE6kvznUuUYIii0f0grs1Xeu1U5zq5F10JHeJVS6OqttqOBLbEILgKdGCg58YTj9z_ggm37-H2LzfKnToTWMRuoJ3FhBDZibo9XpKXRoYPoWu6F0d-EaD5r_O0ut2FYx/s1600/Flavours_of_gujarat_thali_1b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzL41s2BivORoyE6kvznUuUYIii0f0grs1Xeu1U5zq5F10JHeJVS6OqttqOBLbEILgKdGCg58YTj9z_ggm37-H2LzfKnToTWMRuoJ3FhBDZibo9XpKXRoYPoWu6F0d-EaD5r_O0ut2FYx/s320/Flavours_of_gujarat_thali_1b.JPG" width="320" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-77882234379406823512010-08-02T21:11:00.000-07:002010-08-02T21:16:42.984-07:00Tondli/ Ivy Gourd Raita<div style="text-align: justify;">We are not big fans of ivy gourds also known as tondli or tendli. Few weeks back, I saw fresh tender ivy gourds in the Indian stores and was tempted to buy them. However, instead of making our regular 'tondli chi bhaji', I made this simple tondli raita. In this dish, tondli is deep fried and seasoned with some spices. This perfectly seasoned crispy tondli is then added to some thick yogurt to create this delicious and refreshing raita. This is a perfect side dish with any Indian meal and goes well with rotis/ parathas and also rice- dal. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w0lbRVm53lDqPFqGfPWVAjszJAM8w6zqqMWsFRVmfX4k63jR75hybffhFGCqHyqRbdNhhSL2Y3ApqW3ULYeKr2PRSXYWqi95i-mycWJBpNDQHKzQyq1Qea0lmYsjSiCSg1bSTdKXiFuc/s1600/Tondli+Raita+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w0lbRVm53lDqPFqGfPWVAjszJAM8w6zqqMWsFRVmfX4k63jR75hybffhFGCqHyqRbdNhhSL2Y3ApqW3ULYeKr2PRSXYWqi95i-mycWJBpNDQHKzQyq1Qea0lmYsjSiCSg1bSTdKXiFuc/s400/Tondli+Raita+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
2.5 cups sliced ivy gourd/ tondli/ tendli <br />
1/2 tsp mustard seeds<br />
1/2 tsp cumin seeds<br />
1/4 tsp hing/ asafoetida<br />
1 pinch turmeric powder<br />
1/2 tsp finely chopped ginger<br />
1 tsp green chilli paste<br />
1/4 cup finely chopped cilantro (plus more for garnishing)<br />
1 cup plain yogurt (cup used for dry measurements)<br />
1 tbsp coarse peanut powder <br />
1 tsp sugar (to taste)<br />
2 tsp oil + oil for deep frying <br />
salt to taste<br />
<br />
<b>Method -</b><br />
1. Deep fry the chopped tondli (cut lengthwise) and take it out on a paper towel to drain excess oil.<br />
2. Heat some oil in a pan and add some mustard seeds. When they splutter, add the cumin seeds, hing, turmeric, finely chopped ginger and green chilli paste and fry for sometime.<br />
3. Add the fried tondli, salt and finely chopped cilantro and mix well. Cook for sometime till the tondli becomes crisp. <br />
4. Beat some yogurt and add some salt, sugar and peanut powder. (The tondli already has some salt so adjust the salt accordingly).<br />
5. Just before serving, add the tondli to the yogurt and mix together. Garnish with some more chopped cilantro.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJX_w-MwK153clH6jhWhBWQNKD7gNv_tVhLy0tx3gWkhP_BzFg0TLZGG5-Y2SQIvm4U0eFkb4s5VY7aoBh6pcyGhOVtSpT1dNeUDgfdogXkpwgmeY_AfRPsNHGn57Eq4Q2fpY3rlTDOlsN/s1600/Tondli+Raita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJX_w-MwK153clH6jhWhBWQNKD7gNv_tVhLy0tx3gWkhP_BzFg0TLZGG5-Y2SQIvm4U0eFkb4s5VY7aoBh6pcyGhOVtSpT1dNeUDgfdogXkpwgmeY_AfRPsNHGn57Eq4Q2fpY3rlTDOlsN/s400/Tondli+Raita.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>This goes to Suma's <a href="http://veggieplatter.blogspot.com/2010/06/delicious-dals-from-india-roundup.html">'Sidedishes from India'</a> event.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com14tag:blogger.com,1999:blog-3141303403503688233.post-30400305764661442402010-07-30T22:58:00.000-07:002010-08-04T16:45:47.698-07:00Corn Cutlets<div style="text-align: justify;">Although I have been trying out new recipes in the kitchen for quite some years now, I started cooking full fledged meals only after I got married. Though not a novice in the kitchen, I certainly had some trouble initially estimating and cooking the right portions/servings for the two of us. Most of the times, D thought I had either invited people over or was not planning to cook for the next few days :-). Back then, I really didn’t like to eat/serve the same food for consecutive meals but also didn’t want to waste the leftovers. So, I would dump them in a plastic container in my refrigerator and we would call this a 'well' :-). After I had enough leftovers in the container, I would add some boiled potatoes, finely chopped onions, green chillies, cilantro and few other seasonings, mash them all up and make delicious cutlets from them. Every week the cutlets had a delicious unique taste which was impossible to recreate. </div><br />
<div style="text-align: justify;">Over the years I have overcome that problem and so we don’t have many leftovers these days. Last week, I made these stuffed corn parathas and had about a cup of the corn stuffing which was not enough to make a few parathas for the 2 of us. So, I used that leftover stuffing, a slice of leftover bread and few other ingredients to make these tasty corn cutlets for a quick evening snack. Like I said before cutlets with leftovers taste awesome and these were no different!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_FdExaynsNm4dwIzJbE5Ud_ffmcZiGy5nAVN8hdwRaAhQFWv__ZkjszztBbwCi81-6JBe2y3_zbONron4rkaE-pR6rXOMw_f01caW9li5XUDpZcWnckJFS9NdZk0Xh1iNQFPwtXeehcj/s1600/Corn+Cutlets+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_FdExaynsNm4dwIzJbE5Ud_ffmcZiGy5nAVN8hdwRaAhQFWv__ZkjszztBbwCi81-6JBe2y3_zbONron4rkaE-pR6rXOMw_f01caW9li5XUDpZcWnckJFS9NdZk0Xh1iNQFPwtXeehcj/s400/Corn+Cutlets+2.jpg" width="400" /></a></div><br />
<i>Makes 12 -15 cutlets</i> <br />
<b>Ingredients -</b> <br />
1 cup <a href="http://sizzlenspice.blogspot.com/2010/07/stuffed-corn-paratha.html"><b>corn stuffing</b></a><br />
1 small boiled potato <br />
1 tsp minced green chillies <br />
1/2 cup finely chopped cilantro <br />
1/2 cup corn kernels <br />
1/2 tsp frankie masala (You can also use chaat masala) <br />
1 slice bread <br />
1 tsp lime juice <br />
Salt to taste <br />
Bread crumbs as needed <br />
Oil as needed <br />
<br />
<b>Method - </b><br />
<div style="text-align: justify;">1. Take the corn stuffing in a bowl.</div><div style="text-align: justify;">2. Mash the boiled potato. Dip the slice of bread in water, squeeze out all the water. Add the mashed potato and bread slice to the stuffing.</div><div style="text-align: justify;">3. To this add green chillies, chopped cilantro, corn kernels, frankie masala/ chaat masala, lime juice and salt. Mix all the ingredients and knead well making sure there are no lumps.</div><div style="text-align: justify;">4. Form small balls of the mixture and flatten them. Heat the skillet or tava. </div><div style="text-align: justify;">5. Coat the cutlets with bread crumbs and shallow fry them in some oil. Fry both sides till they turn golden brown. Serve with tomato ketchup.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3G5-lPn68m_iAFTu_0tZTCf1hl-pWpDCWg3gE0US2vexd2UsBS3YlVKb9-Ix3gLNUg30djPCM85QUyxoVRN1qQNX-UtUkNpN4qhoeLwkyJc2AjlrezoDm9qfkE7ruozy38OVfBo8ZVh1/s1600/Corn+Cutlets+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3G5-lPn68m_iAFTu_0tZTCf1hl-pWpDCWg3gE0US2vexd2UsBS3YlVKb9-Ix3gLNUg30djPCM85QUyxoVRN1qQNX-UtUkNpN4qhoeLwkyJc2AjlrezoDm9qfkE7ruozy38OVfBo8ZVh1/s400/Corn+Cutlets+3.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJTEKhL2FcpNyrH5ugib5GIo9JFVq99eyAKnYm-hAZG_2Cq1TdK5bSSYNnLfwHIUJfGBb8D7JnY_9H9QNVfUS4LQl-lzblD-CUAtuZezOIpJHLLgobsQFPXrU5ecTdg9uBWCz9dym1jXs/s1600/Corn+Cutlets+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJTEKhL2FcpNyrH5ugib5GIo9JFVq99eyAKnYm-hAZG_2Cq1TdK5bSSYNnLfwHIUJfGBb8D7JnY_9H9QNVfUS4LQl-lzblD-CUAtuZezOIpJHLLgobsQFPXrU5ecTdg9uBWCz9dym1jXs/s400/Corn+Cutlets+1.jpg" width="400" /></a></div><br />
I'm sending this to TorView's <a href="http://torviewtoronto.blogspot.com/2010/07/event-announcement.html">Veggie/ Fruit A Month - Corn</a> event originally started by <a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html">Priya Mitharwal</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pk8QSaSlVo4cbb5i5rc8EpHQQ8HP0EjaJVUKtQKhp4ORfayZry4czWTnK1mG4CwBjcDvoXu3Lnd34wRQqgj-3zisawunfOsdpLjVLy67giyJf3WVsgeFCL17sLiqa62tzs9Z9d8ME7c6/s1600/cornlogo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pk8QSaSlVo4cbb5i5rc8EpHQQ8HP0EjaJVUKtQKhp4ORfayZry4czWTnK1mG4CwBjcDvoXu3Lnd34wRQqgj-3zisawunfOsdpLjVLy67giyJf3WVsgeFCL17sLiqa62tzs9Z9d8ME7c6/s320/cornlogo.JPG" /></a></div><br />
Also sending these to PJ's <a href="http://torviewtoronto.blogspot.com/2010/07/event-announcement.html">Scrumptious Delights From Leftover</a> event.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com8tag:blogger.com,1999:blog-3141303403503688233.post-77740198991894425142010-07-29T20:25:00.000-07:002010-07-29T20:58:30.475-07:00Sabudana/ Sago Thalipeeth<div style="text-align: justify;">Sabudana/ Sago Thalipeeth is another traditional maharashtrian flatbread which is mainly prepared during fasting days. These are made using the same ingredients as the sabudana khichdi but are definitely more forgiving - unlike sabudana khichdi where the sago soaking process is the crucial step in its preparation, these thalipeeths turn out well even if the sago is not perfectly soaked. Though, I love khichdi very much, sometimes I prefer these thalipeeths over the usual sabudana/ sago khichdi. I usually make these with leftover khichdi, by adding some more boiled mashed potatoes and adjusting the seasonings as needed. But last week, I soaked some sago and made these from scratch. I served these with some sweet yogurt, but they also go very well with peanut- cilantro chutney. These taste awesome and you will have to make these to believe me! </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi1CFw7ucXVIiOT07B1mvpKw4V-EaC7IANIQ4EX_tuFSJrl10qbEvmJERz8RWnT7WwF4dqooAfWpe-I_YQ0tDT1GqPNGTxk00vLceU8SL-eYEvmMu9CFDdHQFfDMARN-0NK4mm2PoGSQF/s1600/Sabudana+Thalipeeth+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi1CFw7ucXVIiOT07B1mvpKw4V-EaC7IANIQ4EX_tuFSJrl10qbEvmJERz8RWnT7WwF4dqooAfWpe-I_YQ0tDT1GqPNGTxk00vLceU8SL-eYEvmMu9CFDdHQFfDMARN-0NK4mm2PoGSQF/s400/Sabudana+Thalipeeth+3.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
1 cup sabudana/ sago<br />
2 large boiled potatoes (@ 3 cups mashed potatoes)<br />
7 green thai chillies<br />
1 cup dry roasted and shelled peanuts<br />
1 tsp cumin seeds<br />
1 cup finely chopped cilantro<br />
2 tbsps sugar / to taste<br />
Salt to taste<br />
oil/ ghee for frying<br />
<br />
<b>Method -</b><br />
<div style="text-align: justify;">1. Wash the sabudana throughly with water and discard the white water, drain and set aside. Sprinkle the sabudana with some water and toss them with a spoon. Repeat this process every 30 mins or so for the next 2-3 hrs or till the sabudana is soft.</div><div style="text-align: justify;">2. Grind the peanuts, green chillies and cumin seeds into a coarse powder.</div><div style="text-align: justify;">3. Place the sabudana in a bowl and add the mashed potatoes, peanut- chilli- cumin powder, cilantro, sugar and salt. Mix them well and form a dough.</div><div style="text-align: justify;">4. Heat a skillet while you prepare the thalipeeths.</div><div style="text-align: justify;">5. Take a medium size ziploc bag and place the ziploc on the rolling board/ polpat. Apply some water on the surface of the bag and place a medium size ball of the thalipeeth dough on it. Wet your hands and gently flatten the dough ball into a round thalipeeth. </div><div style="text-align: justify;">6. Slowly lift the thalipeeth and roast it on the hot skillet on both sides. Drizzle few drops of oil / ghee on each side and fry for some more time, till it turns slightly golden brown.</div><div style="text-align: justify;">7. Serve hot. Goes well with sweet yogurt or peanut -cilantro chutney.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-_uurgqa3HnymfyaZWOKV82Um9pphpNiRA6iCzCIb6-_7qizTRrwJ12SO11MD8ZrN0mXlnJa4KLARlxejMLcGuzqlrUK7gtstKr-oqorfxyYHxZC4kb5BnjnF34Z4FMSobYnhRCW24lO/s1600/Sabudana+Thalipeeth+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-_uurgqa3HnymfyaZWOKV82Um9pphpNiRA6iCzCIb6-_7qizTRrwJ12SO11MD8ZrN0mXlnJa4KLARlxejMLcGuzqlrUK7gtstKr-oqorfxyYHxZC4kb5BnjnF34Z4FMSobYnhRCW24lO/s400/Sabudana+Thalipeeth+5.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGKGRjW3PYHIToUjM2QgNJEfNKL4gswCTLqLrUzQKo0Pk_BYNpjF_nimNyZCeYtPG7WcDbqzRHBcnWbKFEaBZUBg2Wwo8Dbw4TjLtZM_BS_T0wToKRah9RvSjn5B4sgsyCX25mZDyj1jS/s1600/Sabudana+Thalipeeth+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGKGRjW3PYHIToUjM2QgNJEfNKL4gswCTLqLrUzQKo0Pk_BYNpjF_nimNyZCeYtPG7WcDbqzRHBcnWbKFEaBZUBg2Wwo8Dbw4TjLtZM_BS_T0wToKRah9RvSjn5B4sgsyCX25mZDyj1jS/s400/Sabudana+Thalipeeth+2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcgGuMC4XsMEZI1s5JP2-b0hOEL98I6x9HUewav_B66l0IvFFzVyX6geeaERcvhIRf0ngFCNJGwrzF0WSiyKEz1Ju7UirH6B0zAJBN8IBgcU1xkearAvP3LInHVhVMnbMFHbPlXDOH7HW/s1600/Sabudana+Thalipeeth+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcgGuMC4XsMEZI1s5JP2-b0hOEL98I6x9HUewav_B66l0IvFFzVyX6geeaERcvhIRf0ngFCNJGwrzF0WSiyKEz1Ju7UirH6B0zAJBN8IBgcU1xkearAvP3LInHVhVMnbMFHbPlXDOH7HW/s400/Sabudana+Thalipeeth+4.jpg" width="400" /></a></div><br />
This goes to Niloufer's <a href="http://kitchensamraj.blogspot.com/2010/07/cooking-with-seeds-sago-event.html">'Cooking with Seeds - Sago'</a> event, originally started by <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html">Priya</a>. <br />
I'm also sending these to Sandhya's <a href="http://sandhyas-kitchen.blogspot.com/2010/06/announcing-global-kadai-indian.html">'Global Kadai - Indian Flavored Flatbreads</a> event, originally started by <a href="http://cilantro-cilantro.blogspot.com/2009/12/global-kadai-jan-2010.html">Cilantro</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-51082398029790414432010-07-27T20:27:00.000-07:002010-07-31T06:41:38.447-07:00Stuffed Corn Paratha<div style="text-align: justify;">I love making parathas with different stuffings. Among these, aloo, methi and gobi stuffings are the most common and I make these parathas quite frequently. However, every once in a while I like to create some healthy stuffings with mixed vegetables, paneer or lentils. Couple of weeks back, I made these stuffed corn parathas with a tasty corn, coconut and lentil stuffing which were not only healthy but also very delicious. We had these with some carrot yogurt raita.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHg9bRYbVR0nRQ75JCMo2b6iFbY43k9DrNqskMCGXxCjQuPjVwWm8luK39OaUStsrTf0v-p72grgBH1RvAPGQEqxMASvR7O_RAAeG_Tw_cnZp5mhVrEGrzgqA0yZQV8NoChbiIoQfbelx9/s1600/Corn+Paratha+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHg9bRYbVR0nRQ75JCMo2b6iFbY43k9DrNqskMCGXxCjQuPjVwWm8luK39OaUStsrTf0v-p72grgBH1RvAPGQEqxMASvR7O_RAAeG_Tw_cnZp5mhVrEGrzgqA0yZQV8NoChbiIoQfbelx9/s400/Corn+Paratha+3.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
<b>For the dough -</b><br />
1 cup whole wheat flour<br />
2 tbsps chickpea flour/ besan<br />
1/2 tsp ajwain<br />
1/2 tsp cumin seeds<br />
1 tsp turmeric powder<br />
1 tbsp oil<br />
<br />
<b>For corn stuffing -</b><br />
2 cups yellow/ white corn kernels<br />
1/4 cup yellow/ green moong dal<br />
2 tbsps masoor dal<br />
1 cup fresh grated coconut<br />
15- 16 curry leaves<br />
1 tbsp minced garlic<br />
1 tbsp minced ginger<br />
1-2 tbsps minced green chillies<br />
1/4 tsp hing/ asafoetida<br />
3 tbsps oil<br />
Salt to taste<br />
<br />
<b>Method - </b><br />
<div style="text-align: justify;">1. Take the wheat flour, besan, salt, turmeric powder, ajwain seeds, cumin seeds and oil in a bowl, mix together and knead into a semi soft dough with some water.</div><div style="text-align: justify;">2. Grind the corn and curry leaves into a fine paste adding few drops of water only if needed.</div><div style="text-align: justify;">3. Grind the soaked moong and masoor dal into a fine paste. </div><div style="text-align: justify;">4. Heat some oil in a non- stick pan and add the corn paste. Then add the moong and masoor paste and mix well. </div><div style="text-align: justify;">5. Add the minced ginger, minced garlic, minced green chillies, hing, salt and mix well. Cook for 5 minutes.</div><div style="text-align: justify;">6. Then add the fresh grated coconut and cook this mixture for sometime till all the water evaporates and the mixture becomes very dry. Constantly stir the mixture to make sure it does not stick to the bottom of the pan.</div><div style="text-align: justify;">7. Take a small piece of the dough and form a round ball. Roll the dough ball into a small 3-4 inch puri.</div><div style="text-align: justify;">8. Place sufficient portion of the stuffing in the center of the rolled puri, gather in the edges and form a round ball. Further roll this into a paratha. </div><div style="text-align: justify;">9. Heat a skillet/ tawa and place the paratha on it. Roast for sometime till it gets some brown spots. Flip the paratha and cook on the other side as well. </div><div style="text-align: justify;">10. Now drizzle few drops of oil and cook the paratha till both sides turn golden brown. Serve hot. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltKyqNnsIKo3eqvvmpztL0yBzey7a5S5J6JGZSscIvEn-hw9e5ASBHnwGRyB7z86ad8bdK49guZxH4sOUW7DUAodFq9nNIfEfi8wB1vx-HyWtE8x5MijIRHIe3Vy1yH34_Vz4vtC6cvJK/s1600/Corn+Paratha+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltKyqNnsIKo3eqvvmpztL0yBzey7a5S5J6JGZSscIvEn-hw9e5ASBHnwGRyB7z86ad8bdK49guZxH4sOUW7DUAodFq9nNIfEfi8wB1vx-HyWtE8x5MijIRHIe3Vy1yH34_Vz4vtC6cvJK/s400/Corn+Paratha+2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lf-Vl3cR70UprqWJ0FHkS5hwwB0fILUgJdmrKD375eafXaSB78noaDQ0QuFbTpfKGXJYuX7xJPY1LwVeVF4-f_0P118sFPqdTsxfkug-eAe-m9cxkllnmwp14xq-A5dmDBzXdCRqOHQY/s1600/Corn+Paratha+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lf-Vl3cR70UprqWJ0FHkS5hwwB0fILUgJdmrKD375eafXaSB78noaDQ0QuFbTpfKGXJYuX7xJPY1LwVeVF4-f_0P118sFPqdTsxfkug-eAe-m9cxkllnmwp14xq-A5dmDBzXdCRqOHQY/s400/Corn+Paratha+1.jpg" width="400" /></a></div><br />
I'm sending this to TorView's <a href="http://torviewtoronto.blogspot.com/2010/07/event-announcement.html">Veggie/ Fruit A Month - Corn</a> event originally started by <a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html">Priya Mitharwal</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pk8QSaSlVo4cbb5i5rc8EpHQQ8HP0EjaJVUKtQKhp4ORfayZry4czWTnK1mG4CwBjcDvoXu3Lnd34wRQqgj-3zisawunfOsdpLjVLy67giyJf3WVsgeFCL17sLiqa62tzs9Z9d8ME7c6/s1600/cornlogo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pk8QSaSlVo4cbb5i5rc8EpHQQ8HP0EjaJVUKtQKhp4ORfayZry4czWTnK1mG4CwBjcDvoXu3Lnd34wRQqgj-3zisawunfOsdpLjVLy67giyJf3WVsgeFCL17sLiqa62tzs9Z9d8ME7c6/s320/cornlogo.JPG" /></a></div><br />
I'm also sending these to Sandhya's <a href="http://sandhyas-kitchen.blogspot.com/2010/06/announcing-global-kadai-indian.html">'Global Kadai - Indian Flavored Flatbreads</a> event, originally started by <a href="http://cilantro-cilantro.blogspot.com/2009/12/global-kadai-jan-2010.html">Cilantro</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com12tag:blogger.com,1999:blog-3141303403503688233.post-56054960531045417262010-07-25T17:28:00.000-07:002010-07-25T17:28:38.772-07:00Kelyacha Halwa/ Banana Halwa<div style="text-align: justify;">I haven't posted many traditional dessert recipes yet. So I thought of posting this simple halwa recipe to end this weekend on a sweet note!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Kelyacha Halwa is a traditional Maharashtrian/ Goan Halwa recipe. My mom made this very often when we were kids and we loved having it with chapati. However, it can be served just by itself as dessert or also with some ice cream. This is typically made from special bananas called rajali keli/ bananas. I couldn’t find these in any Indian grocery stores in our area. So I used regular ripe yellow bananas for this recipe and it came out super delicious. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApq6XZtaB89z-7VhYgIyYcqfLtYFUnlbBeGTAOKDfn-b8yqsQnS9FZAt9lippCnmMSlDXr_jBNhjbvEMGAItIv8yZ5KtwMXpB8jTixT7P6oEP3ZVTJES9O8p2fEZybwlDeOg5DxqEPGKd/s1600/banana+halwa+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApq6XZtaB89z-7VhYgIyYcqfLtYFUnlbBeGTAOKDfn-b8yqsQnS9FZAt9lippCnmMSlDXr_jBNhjbvEMGAItIv8yZ5KtwMXpB8jTixT7P6oEP3ZVTJES9O8p2fEZybwlDeOg5DxqEPGKd/s400/banana+halwa+1.jpg" width="400" /></a></div></div><br />
<strong>Ingredients -</strong><br />
3 ripe bananas<br />
1/2 cup sugar<br />
2 tbsps ghee/ clarified butter<br />
2 cloves<br />
1/2 tsp cardamom powder<br />
1 pinch kesar<br />
<br />
<strong>Method -</strong> <br />
1. Peel the bananas and chop them into thick round slices. <br />
2. Add sugar to the banana slices and mix together. <br />
3. Heat the ghee/ clarified butter in a pan and add the cloves. When they crackle add the banana slices.<br />
4. Cook the bananas by covering the pan for 7-10 minutes on low heat till the sugar has melted and bananas are slightly cooked and tender. Stir occasionally to make sure the bananas dont stick to the bottom of the pan.<br />
5. Add some cardamom powder and kesar and mix together. Can be served warm or cold according to your preference.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsIspUUkBhACkXZDx-5jVqxa0hwRhZ4iIDi5rX-NU2nz_hocAHjW-cmeIFw9MLA_km6mkR4Q5CskCaaDDTXbxs41bCX9blzCqAB2bQZhsGZ0gxzA9AR2U8_DTjNOt1PoFDwU3RwwEZXrZ/s1600/banana+halwa+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsIspUUkBhACkXZDx-5jVqxa0hwRhZ4iIDi5rX-NU2nz_hocAHjW-cmeIFw9MLA_km6mkR4Q5CskCaaDDTXbxs41bCX9blzCqAB2bQZhsGZ0gxzA9AR2U8_DTjNOt1PoFDwU3RwwEZXrZ/s400/banana+halwa+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm sending this to Nivedita's <a href="http://niveditaskitchen.blogspot.com/2010/06/event-announcement-celebrate.html">'Celebrate Sweets -Halwa'</a> event. </div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com7tag:blogger.com,1999:blog-3141303403503688233.post-64466564357083398882010-07-21T21:16:00.000-07:002010-07-27T17:35:32.448-07:00Kansacha Rassa/ Corn CurryI have been cooking a lot these days, however I just don’t have enough time to keep updating my blog as frequently as I would like to. Sometimes I cook dishes for a particular event and don’t get around to posting it before the deadline :-(. Hopefully, I'll be able to manage work, home, baby and blog more efficiently in the future.<br />
<br />
Anyways, few weeks back, I was browsing through my recipe folder when I came across this traditional maharashtrian recipe of corn curry. I immediately decided to make this as D absolutely loves corn and I had some fresh whole corn in the refrigerator that had to be used up. The dish turned out really good …tasted like some delicious chicken/ mutton curry sans the meat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWrZpRpedZhG20P-QRu-1b5u2jvV8Kp_1y7T8f9gYw3Ksn4e2QAGtYOQN7KMfN-cD_bOs6vdYsL52k9sYNqIRxePktbLo6R1U_GNazFADmhic8DOv0-gRi-e8lUnYNNDvcFD0eQfjVlog/s1600/Kansacha+Rassa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWrZpRpedZhG20P-QRu-1b5u2jvV8Kp_1y7T8f9gYw3Ksn4e2QAGtYOQN7KMfN-cD_bOs6vdYsL52k9sYNqIRxePktbLo6R1U_GNazFADmhic8DOv0-gRi-e8lUnYNNDvcFD0eQfjVlog/s400/Kansacha+Rassa+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b> <br />
3 corn on the cobs<br />
1 large red onion (@ 1cup roughly chopped red onions)<br />
1 cup chopped tomatoes<br />
1 cup fresh grated coconut<br />
2 whole dried kashmiri red chillies<br />
2-3 cloves garlic<br />
2 inch piece ginger<br />
1/2 cup chopped cilantro + more for garnishing<br />
1/2 tsp mustard seeds<br />
3 tbsps oil<br />
1/4 tsp hing/ asafoetida<br />
1/4 tsp turmeric powder<br />
1 tsp red chilli powder<br />
1 tsp coriander- cumin powder<br />
1/2 tsp garam masala<br />
<br />
<b>Method -</b><br />
1. Clean the corn by peeling off the husk and chop them into 3 inch pieces. <br />
2. Add some salt and cook the corn in the pressure cooker.<br />
3. Blend together fresh grated coconut, onions, tomatoes, ginger, garlic, cilantro and dried red chillies into a paste.<br />
4. Heat oil in a pan and add mustard seeds. When they splutter, add hing/ asafoetida,red chilli powder and turmeric powder.<br />
5. Now add the masala paste and fry it till oil separates. <br />
6. Add coriander- cumin powder, garam masala, salt and sugar. Mix well.<br />
7. Add the pressure cooked corn pieces and some water and cook for sometime. <br />
8. Garnish with chopped cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw37tFDPQnqt61Y4H-fdhnMdbUaSnjubA3U-5ee9t6YVGoZsVTP_7bs2HFzpHZ723l4sLA5cGIvlOLF1KVdNEQg6WBtz_KhOfGw8fmUvQweTeK31vt5ihVat_Pdaytco9VBGLFb1EjmwbW/s1600/Kansacha+Rassa+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw37tFDPQnqt61Y4H-fdhnMdbUaSnjubA3U-5ee9t6YVGoZsVTP_7bs2HFzpHZ723l4sLA5cGIvlOLF1KVdNEQg6WBtz_KhOfGw8fmUvQweTeK31vt5ihVat_Pdaytco9VBGLFb1EjmwbW/s400/Kansacha+Rassa+1.jpg" width="400" /></a></div><br />
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I'm sending this to TorView's <a href="http://torviewtoronto.blogspot.com/2010/07/event-announcement.html">Veggie/ Fruit A Month - Corn</a> event originally started by <a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html">Priya Mitharwal</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioXhlVDvlCetSF2KveiNy1dxpyvrqV5lVBA1z1oP1Ca7fha8WarMuBIHSpxqGu8KzD18-p5NtITNrHY7VxNF0Bhlln1POMBUp692036p4rTiztp1eX-T96YcB0-nPtke3gLuI5DaJvXXl/s1600/cornlogo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioXhlVDvlCetSF2KveiNy1dxpyvrqV5lVBA1z1oP1Ca7fha8WarMuBIHSpxqGu8KzD18-p5NtITNrHY7VxNF0Bhlln1POMBUp692036p4rTiztp1eX-T96YcB0-nPtke3gLuI5DaJvXXl/s320/cornlogo.JPG" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com14tag:blogger.com,1999:blog-3141303403503688233.post-34098377593186015312010-07-15T21:58:00.000-07:002010-07-15T22:04:11.599-07:00Indian Cooking Challenge - Kara Sev<div style="text-align: justify;">When Srivalli announced <b>'Kara Sev' </b>for this months <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html"><span style="font-weight: bold;">ICC Challenge</span></a>, I had planned to make a few batches of both the sev versions that were provided to us. However, this past month was relatively hectic and so I didn't get a chance to make these ahead of time. I literally got done making this sev few minutes back. The recipe was simple and easy to follow and the results were really amazing! I have made sev in the past several times either by using only rice flour or only besan but never a combination of the two. I think it was the combination of these two flours that made these sev very crispy and delicious! We both loved it very much!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQzN-ZBpS1mxPp5z7HmC2pQsH2OgKHgKozkf97PcDXHiIRxzFInRmcaB8i6EzALh_HBn2IIsewFWzz1yJcH51HM02G7vNcsLokle7x30vnm4rNVaX_OHT__bOA8inTkCb24UGB7gOHOhb/s1600/Kara+Sev+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQzN-ZBpS1mxPp5z7HmC2pQsH2OgKHgKozkf97PcDXHiIRxzFInRmcaB8i6EzALh_HBn2IIsewFWzz1yJcH51HM02G7vNcsLokle7x30vnm4rNVaX_OHT__bOA8inTkCb24UGB7gOHOhb/s400/Kara+Sev+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
11/4 cup gram flour/ besan<br />
1/2 cup rice flour <br />
1 tsp red chilli powder <br />
1/4 tsp black pepper coarsely powdered <br />
2 tsps butter/ Ghee <br />
1 pinch cooking soda <br />
3 tsps crushed garlic<br />
Salt to taste.<br />
Oil to deep fry.<br />
<br />
<strong>Method -</strong><br />
1. Sieve both Gram flour and Rice flour together in a bowl. <br />
2. Add red chilli powder, black pepper powder, salt, garlic, butter/ ghee and cooking soda. <br />
3. Mix thoroughly with hand. It should look like bread crumbs. Divide the dough into 2 portions. <br />
4. Take one portion of this mixture, sprinkle water, knead like Puri dough. <br />
5. Heat oil in a kadai, use sev maker/ chakli press. Put some dough in the sev maker and press directly into oil. <br />
6. Deep fry in oil , drain excess oil. <br />
7. After cooling this off, store this in an airtight container.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4oKQIwJqm8GLwZkB5WIH5TDeNgSw7fcP3FI5LtmjciwOIzisYBeOf4u4Qb9XyZvWgM7k8pA7_U0Qq7esLSIqW97fA7MdXdtpdfTe5ctrgexoyrthRwFjeLq1eX1ibW7-hzRr3NrPeo-k/s1600/Kara+Sev+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4oKQIwJqm8GLwZkB5WIH5TDeNgSw7fcP3FI5LtmjciwOIzisYBeOf4u4Qb9XyZvWgM7k8pA7_U0Qq7esLSIqW97fA7MdXdtpdfTe5ctrgexoyrthRwFjeLq1eX1ibW7-hzRr3NrPeo-k/s400/Kara+Sev+1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTG1bFCWrE_uhuJnvV_T-Mi4ixpffAGrF3Hl52x9Be7usKXXp7inT0WYrwKVKngsvj9wfspFmlTAl_SK5R9YWmq20eQnpwuvcRRV7fgs25vlYb1wmK-vHpGetoKC8Cbsh5jWprMJduAbN/s1600/Kara+Sev+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTG1bFCWrE_uhuJnvV_T-Mi4ixpffAGrF3Hl52x9Be7usKXXp7inT0WYrwKVKngsvj9wfspFmlTAl_SK5R9YWmq20eQnpwuvcRRV7fgs25vlYb1wmK-vHpGetoKC8Cbsh5jWprMJduAbN/s400/Kara+Sev+3.jpg" width="400" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com8tag:blogger.com,1999:blog-3141303403503688233.post-4477739854256094082010-07-14T21:36:00.000-07:002010-07-14T21:49:49.782-07:00Roasted Corn Guacamole<div style="text-align: justify;">Couple of weeks back we had this Roasted Corn Guacamole at <a href="http://www.chilis.com/EN/Pages/home.aspx">Chili's</a>. We loved it so much that I decided to recreate this at home for a quick snack last weekend. The roasted corn adds some natural sweetness and a pleasant bite to the guacomole which we really loved. I think this is probably the best way to experience the true taste of avocados. I served these with some healthy flaxseed corn chips. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM9CPjEtDUyeSpYZ-rW9-Pp-qZlzVbXGF_B_o_L7b6THSPaeJSn2oznzxKCkKyiwkik8YSDQQHez25G3JZ-q_nGYjv0UhN8ivWJuDe7S76pA1bUODar5ZMzk4BvJGp3QirUfuE3yAU2Az/s1600/Guacamole+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM9CPjEtDUyeSpYZ-rW9-Pp-qZlzVbXGF_B_o_L7b6THSPaeJSn2oznzxKCkKyiwkik8YSDQQHez25G3JZ-q_nGYjv0UhN8ivWJuDe7S76pA1bUODar5ZMzk4BvJGp3QirUfuE3yAU2Az/s400/Guacamole+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
2 Avocados<br />
1 jalopeno<br />
2-3 cloves garlic<br />
1 lime<br />
1 cup finely chopped cilantro<br />
1/2 cup sweet corn kernels<br />
1/4 cup finely chopped red onion<br />
1/4 cup finely chopped tomato (peel the tomato and chop into small pieces)<br />
1 tsp oil<br />
salt to taste<br />
<br />
Method -<br />
1. Cut the avocados in half, discard the seeds and scoop out the avocado from the peel into the blender.<br />
2. Blend the avocados along with garlic and jalopeno into a smooth paste.<br />
3. Heat a tsp of oil in a skillet and roast the corn kernels.<br />
4. Add onions, tomatoes, roasted corn, cilantro, lime juice, salt to the avocado puree and mix well.<br />
5. Serve with corn chips.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-esiuzh_acuUnpc-n0drP7tuVyiDdQOu9NCf9ekGhx2L_ESMeB4WZpSqowO0awfeDDDDI8XpELbDF1Vb1Lq-w8Ffj2scjdOWRhLy3TFJIWxPjoX-OLwihQ9EyOkjCj8Y6omvbyCEEkKHb/s1600/Guacamole+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-esiuzh_acuUnpc-n0drP7tuVyiDdQOu9NCf9ekGhx2L_ESMeB4WZpSqowO0awfeDDDDI8XpELbDF1Vb1Lq-w8Ffj2scjdOWRhLy3TFJIWxPjoX-OLwihQ9EyOkjCj8Y6omvbyCEEkKHb/s400/Guacamole+1.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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKeYLq-Jt8-RSXm2F3FfEw5cXceGqE54k09U68j1ePs0Z4QzN5ox8KigU9qiT9EX6FN7TCX5iIzCsyqxoc4yrlgHykqpi6CCAIpy5bSkbQ1FOvb4J1TMymSmkOx-8TCMo59UEwiUegpiw/s1600/Guacamole+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKeYLq-Jt8-RSXm2F3FfEw5cXceGqE54k09U68j1ePs0Z4QzN5ox8KigU9qiT9EX6FN7TCX5iIzCsyqxoc4yrlgHykqpi6CCAIpy5bSkbQ1FOvb4J1TMymSmkOx-8TCMo59UEwiUegpiw/s400/Guacamole+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I'm sending this to Priya Mitharwal's <a href="http://mharorajasthanrecipes.blogspot.com/2010/06/awed-is-going-to-spain.html">A.W.E.D - Spain</a> event originally started by DK of <a href="http://chefinyou.com/2008/05/awed-menu/">Chef In You</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com6tag:blogger.com,1999:blog-3141303403503688233.post-48059057476725276312010-07-11T21:42:00.000-07:002010-07-11T21:46:15.990-07:00Sabudana/ Sago Khichdi<div style="text-align: justify;">Sabudana or Sagu Khichdi is a traditional Maharashtrian farali dish mainly prepared during fasting days. However, both D and I love this very much and so I make this quite often for breakfast as well. I usually make huge quantities of this khichdi so that I can use the leftovers to make sabudana vada or sabudana thalipeeth which we equally love. My mom makes the best khichdi and over the years I have learnt to make it pretty close to hers. The soaking process of the sabudana is the key to making a good khichdi. Here's my mom's recipe of sabudana khichdi. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItb_PgJxJP7_34g8kP1aJa9oqjKmARBnY33qzyXmUCJCULVsjRLt99Am0t3eSdaqTGC26SXmhH3sSEZvPx0B7bCEG4P6JOnez9vM3tntyaLXmc1C2CE_CNoQrXplwqaODdVSsp-5uwc8q/s1600/Sabudana+Khichdi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItb_PgJxJP7_34g8kP1aJa9oqjKmARBnY33qzyXmUCJCULVsjRLt99Am0t3eSdaqTGC26SXmhH3sSEZvPx0B7bCEG4P6JOnez9vM3tntyaLXmc1C2CE_CNoQrXplwqaODdVSsp-5uwc8q/s400/Sabudana+Khichdi+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
2 cups sabudana/ sago<br />
1 medium boiled potato<br />
1/2 cup peanuts<br />
4 green chillies<br />
2 tsp cumin seeds<br />
3-4 tbsp ghee/ clarified butter<br />
fresh grated coconut<br />
finely chopped cilantro<br />
1-2 tbsp sugar or to taste<br />
salt to taste<br />
<br />
<b>Method -</b><br />
1. Wash the sabudana throughly with water and discard the white water, drain and set aside. Sprinkle the sabudana with some water and toss them with a spoon. Repeat this process every 30 mins or so for the next 2-3 hrs or till the sabudana is soft. <br />
2. Add sugar and salt to the sabudana and lightly mix.<br />
3. Peel and chop the potato and add some salt and sugar to the potatoes as well.<br />
4. Grind the peanuts, green chillies and 1 1/2 tsp cumin seeds into a coarse powder.<br />
5. In a pan, heat some ghee and add cumin seeds.<br />
6. Now add the potatoes and mix well.<br />
7. Then add the sabudana, mix and cook for sometime covered on medium flame. Occasionally toss the khichdi.<br />
8. Now add the peanut, cumin seeds and green chillies mixture.<br />
8. Cook for approx. 10-12 min.<br />
9. Garnish with fresh grated coconut and chopped cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEwW991vXFWOUeOoq43h34hW6F72dWBXwQa4K_2ckcHbV7fVqt3CJqw6dTfwiH6Ff88KXwHlUNF2Jbt8DPKgs699veheVhG78lEiTlz4djHAR-YmUXdb_t95ej9LG004Sjrm3O8rqDUPo/s1600/Sabudana+Khichdi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEwW991vXFWOUeOoq43h34hW6F72dWBXwQa4K_2ckcHbV7fVqt3CJqw6dTfwiH6Ff88KXwHlUNF2Jbt8DPKgs699veheVhG78lEiTlz4djHAR-YmUXdb_t95ej9LG004Sjrm3O8rqDUPo/s400/Sabudana+Khichdi+1.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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdpM9Ar2kH6hfDoMxl_tLSdlNH6xEjmIU0XVPXNWY9qDWevcTj6Jcnc6ycz1_oDXI_8Ylm53cSalyTvqODrrX54he81D9r9arz1P2_KPJMLt08Ytd_AIRUrWKVugnX5Q5qGl93PECETwf/s1600/Sabudana+Khichdi+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdpM9Ar2kH6hfDoMxl_tLSdlNH6xEjmIU0XVPXNWY9qDWevcTj6Jcnc6ycz1_oDXI_8Ylm53cSalyTvqODrrX54he81D9r9arz1P2_KPJMLt08Ytd_AIRUrWKVugnX5Q5qGl93PECETwf/s400/Sabudana+Khichdi+3.jpg" width="400" /></a></div><br />
This goes to Niloufer's <a href="http://kitchensamraj.blogspot.com/2010/07/cooking-with-seeds-sago-event.html">'Cooking with Seeds - Sago'</a> event, originally started by <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html">Priya</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com9tag:blogger.com,1999:blog-3141303403503688233.post-50004907837655254612010-07-09T09:27:00.000-07:002010-07-09T09:27:53.707-07:00Fenugreek / Methi RecipesIn this post, I'm reposting some old entries and sending them to Priya Mitharwal's <a href="http://mharorajasthanrecipes.blogspot.com/2010/07/think-spice-think-fenugreek.html">'Think Spice - Think Fenugreek'</a> event, originally started by Sunita of <a href="http://sunitabhuyan.com/">Sunita's World</a>.<br />
<br />
<div style="text-align: center;"><a href="http://sizzlenspice.blogspot.com/2010/05/malai-methi-mutter.html"><b><span style="font-size: large;">MALAI METHI MUTTER</span></b></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwA8UN5-PmQA8oHv8N1cMjI69JCLhl-MZMCDlweYQRkBvE0So0VhhDi1zQ3ZxmX2vMYGb4_lXC8hQL-Xl-5vXi9R2bFRtOHFvbaMIRz1JMd-BfYrlvna_usggwjHLAmoB1M8rxEYuGLvL/s1600/malai+methi+mutter+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwA8UN5-PmQA8oHv8N1cMjI69JCLhl-MZMCDlweYQRkBvE0So0VhhDi1zQ3ZxmX2vMYGb4_lXC8hQL-Xl-5vXi9R2bFRtOHFvbaMIRz1JMd-BfYrlvna_usggwjHLAmoB1M8rxEYuGLvL/s400/malai+methi+mutter+3.jpg" width="400" wt="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sizzlenspice.blogspot.com/2010/02/chawli-methi-dhokla.html"><span style="font-size: large;"><b>CHAWLI METHI DHOKLA</b></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIsqXPQy3O1AntuM_uByp7x6IOsscwsPCTQ0Ri4FSRp2d0ICaKc8jQPsF4tItuAQwZUFg3FO9OOFYDqHZUkUb2lxTH-ts0jx9KP-4HKpbteDowy5T_IEl3hwps1e-Iq3YKwdygUe5SF1Y/s1600/DSC03941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIsqXPQy3O1AntuM_uByp7x6IOsscwsPCTQ0Ri4FSRp2d0ICaKc8jQPsF4tItuAQwZUFg3FO9OOFYDqHZUkUb2lxTH-ts0jx9KP-4HKpbteDowy5T_IEl3hwps1e-Iq3YKwdygUe5SF1Y/s400/DSC03941.JPG" width="400" /></a></div><br />
<div style="text-align: center;"> <a href="http://sizzlenspice.blogspot.com/2009/06/meethi-na-dhebra.html"><span style="font-size: large;"><b>METHI NA DHEBRA</b></span></a></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLESE0qXCIi8XWH_ZSO4f5tQyBdQpvRmDCq2G0T2UnuwjGjo2teN_mnWzjoQR1eCgO5QmvrlRibYKeFMCg-N-HPVXdfyqlpuydOpnJLFjKrm3gM-UPVn09hDjgUdczij26lkT7dFI3LQkc/s1600/Methi+na+Dhebra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLESE0qXCIi8XWH_ZSO4f5tQyBdQpvRmDCq2G0T2UnuwjGjo2teN_mnWzjoQR1eCgO5QmvrlRibYKeFMCg-N-HPVXdfyqlpuydOpnJLFjKrm3gM-UPVn09hDjgUdczij26lkT7dFI3LQkc/s400/Methi+na+Dhebra.jpg" width="400" /></a></div></div><div style="text-align: center;"></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com2tag:blogger.com,1999:blog-3141303403503688233.post-91002630771586422302010-07-07T11:00:00.000-07:002010-07-07T11:02:11.192-07:00Panchamrut and Chincheche Saar/ Tamarind SaarIn this post, I'm reposting some old entries and sending them to Suma's <a href="http://veggieplatter.blogspot.com/2010/06/delicious-dals-from-india-roundup.html"><strong>'Sidedishes from India'</strong></a> event. <br />
<br />
<div style="text-align: center;"><a href="http://sizzlenspice.blogspot.com/2010/04/panchamrut.html"><strong><span style="font-size: large;">PANCHAMRUT</span></strong></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href = "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOB7qOboqLqPnD-CN148hRcBJhRHktBVn1E0hRVbFdZGL_-2kByDCCE8rqpIEqRYUtf1RoFo_k0c04gTci_f1fz9fFxmV8DZ6dqeWDeC3OCDJrtV25zL-yZZbo8w9yucRtBCQ0tr8Vuxr/s1600/Pancham5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOB7qOboqLqPnD-CN148hRcBJhRHktBVn1E0hRVbFdZGL_-2kByDCCE8rqpIEqRYUtf1RoFo_k0c04gTci_f1fz9fFxmV8DZ6dqeWDeC3OCDJrtV25zL-yZZbo8w9yucRtBCQ0tr8Vuxr/s400/Pancham5.jpg" tt="true" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sizzlenspice.blogspot.com/2010/05/chincheche-saar-tamarind-saar.html"><span style="font-size: large;"><strong>CHINCHECHE SAAR/ TAMARIND SAAR/ SOUP</strong></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRyBIhSwYCtqgMBiqBHHKePlAJYxYAL1gZG2ZFz83MzeE4_KRDrA-IzkrvgCLSrwYfG_LDuOr8YyyfdSWEO2oXAvMH1kWeqkXVazTrpXWrty65v9TwsKyliXSw_55XR4uX9lL4pDKIPBp/s1600/saar+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRyBIhSwYCtqgMBiqBHHKePlAJYxYAL1gZG2ZFz83MzeE4_KRDrA-IzkrvgCLSrwYfG_LDuOr8YyyfdSWEO2oXAvMH1kWeqkXVazTrpXWrty65v9TwsKyliXSw_55XR4uX9lL4pDKIPBp/s400/saar+2.jpg" width="400" wt="true" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com3tag:blogger.com,1999:blog-3141303403503688233.post-66126404163689952202010-07-05T21:15:00.000-07:002010-07-05T21:15:27.111-07:00Karela Peel Thepla<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Karela is one veggie I havent cooked much since I got married. D absolutely hates karela, so I usually refrain from buying this. Anyways, I bought karelas last week so I could use the peels specially to make these theplas :-). The inspiration for this dish comes from Tarla Dalal's Website but the recipe is tweaked to suit our palates. I served these theplas with a traditional gujarati kela methi nu shaak (Ripe banana fenugreek leaves curry). These karela peel theplas were just as good as the methi or mooli theplas I make. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBn75qd5RQ4zJZobV9i-hWh14CjgO98k2ItQuhuaYuytxDAbqwlHTH3qpqzH3nF80uMvZQ0AOhKdR122Zx6gnn-cRl4UTEmzj6JPR_Kt_ztMcWA87u90J5m61xCQ3J6qj9113-mRYBwjWo/s1600/Karela+Theplas+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBn75qd5RQ4zJZobV9i-hWh14CjgO98k2ItQuhuaYuytxDAbqwlHTH3qpqzH3nF80uMvZQ0AOhKdR122Zx6gnn-cRl4UTEmzj6JPR_Kt_ztMcWA87u90J5m61xCQ3J6qj9113-mRYBwjWo/s400/Karela+Theplas+2.jpg" width="400" /></a></div><br />
<b>Ingredients -</b><br />
3/4 cup Karela Peels finely chopped(peels from 3 medium sized karelas/ bitter gourds)<br />
2 cups wheat flour<br />
1/2 cup bajra flour<br />
1 tsp red chilli powder<br />
1 tsp turmeric powder<br />
1 tsp sesame seeds<br />
1 tsp cumin powder<br />
1 tsp coriander powder<br />
1 tsp garam masala<br />
1/4 tsp hing/ asafoetida<br />
2 tbps sugar<br />
1/2 cup chopped cilantro<br />
2-3 tsps ginger- garlic paste<br />
3-4 tbsps yogurt<br />
Oil as needed<br />
Salt to taste<br />
<br />
<b>Method -</b><br />
1. In a bowl, combine all the dry ingredients such as wheat flour, bajra flour, red chilli powder, turmeric powder, sesame seeds, cumin powder, coriander powder, garam masala powder, hing, salt and sugar and mix well.<br />
2. Then add yogurt, karela peels, cilantro, ginger- garlic paste, 2 tbsps oil and knead into a firm dough using enough water. <br />
3. Divide the dough into medium sized balls and roll each dough ball into a circle (like chapati) with the help of your rolling pin.<br />
4. Heat the tava and cook each thepla on both sides till golden brown by drizzling few drops of oil on both sides. Serve hot.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xa8-aa3nc4RYicAUO17A-SnILrEgPEzUDYBTyb0h0RIeWpRFlrcAnjWbGoUNmtajqfUTY8Ix8EYCWTrC2IaTMvTo3ghQ6Rmf6biFdGm8GBp1jHuN91wLvlNX8oq6FHPqvzIlsW1xHFYU/s1600/Karela+Theplas+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xa8-aa3nc4RYicAUO17A-SnILrEgPEzUDYBTyb0h0RIeWpRFlrcAnjWbGoUNmtajqfUTY8Ix8EYCWTrC2IaTMvTo3ghQ6Rmf6biFdGm8GBp1jHuN91wLvlNX8oq6FHPqvzIlsW1xHFYU/s400/Karela+Theplas+4.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdUS28GXvkk51398I6Q2q2HQXE84I2b7dKdGHCj64dOhbLibgfmTpbV_Zg0F1oqvrYtep-3oxEDFDKZo1pOs1CPd55m8UCOIm5_l8AmUOF6ArFV_lRV2m93kzJHnCRfHK7jUMrGypIyBy/s1600/Karela+Theplas+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdUS28GXvkk51398I6Q2q2HQXE84I2b7dKdGHCj64dOhbLibgfmTpbV_Zg0F1oqvrYtep-3oxEDFDKZo1pOs1CPd55m8UCOIm5_l8AmUOF6ArFV_lRV2m93kzJHnCRfHK7jUMrGypIyBy/s400/Karela+Theplas+3.jpg" width="400" /></a></div><br />
This goes to Nithu's <a href="http://www.nithubala.com/2010/06/200th-post-with-poha-dates-payasam-and.html">'Best Out Of Waste'</a> event. <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zqrEH6RGm7sQF0nRdAuZy1OI-ZsdSHoE11HRTTIn2Gd-4PskYmNyjFurViJT5k5pMoNhXkMX_MhRRLnfw7ZwPjudUmNSbAEBRn8ITghzSK0n6B1d7StoWJfyRWtm90UXI1l42uC0iA-q/s1600/Best_Out_of_waste_final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zqrEH6RGm7sQF0nRdAuZy1OI-ZsdSHoE11HRTTIn2Gd-4PskYmNyjFurViJT5k5pMoNhXkMX_MhRRLnfw7ZwPjudUmNSbAEBRn8ITghzSK0n6B1d7StoWJfyRWtm90UXI1l42uC0iA-q/s320/Best_Out_of_waste_final.jpg" width="228" /></a></div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com11tag:blogger.com,1999:blog-3141303403503688233.post-13746498687275069532010-06-29T21:36:00.000-07:002010-07-01T16:40:34.502-07:00Avocado Peas Chakli<div style="text-align: justify;">Chakli is one snack I love eating as much as I love making them. This savory snack makes a perfect accompaniment with evening coffee or chai. Last Sunday, I made these Avocado Peas Chaklis as I wanted to use avocados in some Indian dish. I had planned to make either a dosa, paratha or puri with avocados. However, before I could cook any of these dishes, I saw them posted by my other blogger friends. Few days back, I had come across a chakli recipe where boiled potato was used in place of butter/ ghee. So I thought why not add avocados in place of butter? That's how the plan of making these Avocado Peas Chaklis conceived. I added green peas just to give it some color.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">These chaklis came out very crispy and crunchy. This is the first time I have made these without adding any ghee/ butter to the dough. The dough was a nice light green color, however, the chaklis turned out slightly golden brown when they were deep fried. So I would say that was the only disappointment. I was expecting the fried chaklis to be light green or creamish in color (like the store bought butter chaklis). Anyways, this was a successful experiment and I'm happy with the result. Will be surely making these very often. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxskFtAyTVUdRhOxsv8nm7tuU6wDGgbbUb_lpBKNhMunD-FL6hjc8MHtj_Gj21x48agd0T4aJEtdtIOmCi9esceIyQ5P_HnqTLjC3eVwvdT-w5ubSPV7W6Zyru-5BMdYXRKyzmLyDOoSg/s1600/Avacado+Chakli+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxskFtAyTVUdRhOxsv8nm7tuU6wDGgbbUb_lpBKNhMunD-FL6hjc8MHtj_Gj21x48agd0T4aJEtdtIOmCi9esceIyQ5P_HnqTLjC3eVwvdT-w5ubSPV7W6Zyru-5BMdYXRKyzmLyDOoSg/s400/Avacado+Chakli+3.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><i>Makes 16-17 chaklis</i><br />
<b>Ingredients -</b><br />
1 cup wheat flour<br />
1/2 cup peas<br />
1 avocado<br />
2-3 green chillies<br />
1/4 tsp cumin seeds<br />
1/4 tsp carom seeds/ ajwain<br />
1 tbsp black/ white sesame seeds<br />
Salt to taste<br />
Oil for deep frying<br />
<br />
<b>Method -</b><br />
<div style="text-align: justify;">1. Take the wheat flour in a muslin cloth and tie a knot. Steam this flour bundle in the pressure cooker without putting the weight for 10 mins. You can also steam it outside over boiling water for 10mins. </div><div style="text-align: justify;">2. In the meantime, scoop out the avocados and grind them along with the peas and green chillies into a very fine green paste. Add few drops of water only if needed.</div><div style="text-align: justify;">3. Cool the flour bundle and make sure you break any lumps. Add ajwain, cumin seeds, sesame seeds, salt and mix well.</div><div style="text-align: justify;">4. Add the green paste (@ 6 tbsps) and knead together to form a soft dough (like chapati dough). Add more green paste if needed. (I ended up using all of it, but quantity may vary based on the size of the avacados and the amount of water added while grinding). </div><div style="text-align: justify;">5. Take a small portion of the dough and form a cylindrical shaped log and drop it in the chakli/ murukku press.</div><div style="text-align: justify;">6. Heat oil in a deep frying pan/ kadhai. </div><div style="text-align: justify;">7. Using your hands, press the chakli mold to form concentric circles on a plate. Also check out other convenient way of forming chaklis <a href="http://sizzlenspice.blogspot.com/2009/11/diwali-snacks-chakli-murukulu.html">here</a>. </div><div style="text-align: justify;">8. Gently lift the chaklis and deep fry in hot oil on medium flame. Fry few chaklis at a time making sure you do not overcrowd the kadhai. Fry both sides till they turn golden and take them out on a clean paper towel or old newspaper to drain the excess oil. </div><div style="text-align: justify;">9. Allow them to cool and store them in an airtight container.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Note –</div><div style="text-align: justify;">* Make the chaklis immediately after making the dough to avoid the chaklis from absorbing too much oil. </div><div style="text-align: justify;">* If making a big batch, work on small amounts of dough at a time.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0wuLgZoGjuB5Pth-nGRErierq-m3_FrYayFMfmY2jSEUaw5uhlbPBJzzCv6IKIrDTrr5M67LdRT17puXlzvVbuiQrUIxfMwUeiVhMwfAZqtbb6eqS1fGcgA2JFMraXTzchqRav5Kaa0A/s1600/Avacado+Chakli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0wuLgZoGjuB5Pth-nGRErierq-m3_FrYayFMfmY2jSEUaw5uhlbPBJzzCv6IKIrDTrr5M67LdRT17puXlzvVbuiQrUIxfMwUeiVhMwfAZqtbb6eqS1fGcgA2JFMraXTzchqRav5Kaa0A/s400/Avacado+Chakli+1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC5PjcVbzDhbfwwnr5bDIicPOyoPtfxqVfwt-YqZ1c2aCWMAd_snatq2JTBqyEBakai9UvLO-WwnsojCtEDErvkKMjCnSeAobmHeCGkSMvIhsNM0O-_iUFgUYKu5JDaW-6xP5Ov_1oKu_/s1600/Avacado+Chakli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC5PjcVbzDhbfwwnr5bDIicPOyoPtfxqVfwt-YqZ1c2aCWMAd_snatq2JTBqyEBakai9UvLO-WwnsojCtEDErvkKMjCnSeAobmHeCGkSMvIhsNM0O-_iUFgUYKu5JDaW-6xP5Ov_1oKu_/s400/Avacado+Chakli+2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpB8cMZvEH7U0xK7M6StZQgzofGfnbWsFmlYtEfBmKpByxPl5TcDJHrdkZeDftYpq8izMe4z3crNQycZ59D9mxRTCMbnXflpccpHqx_iE8l0xxrtdtrkFJ_X_LP4boeWQuh8Y6TMk5jN-/s1600/Avacado+Chakli+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpB8cMZvEH7U0xK7M6StZQgzofGfnbWsFmlYtEfBmKpByxPl5TcDJHrdkZeDftYpq8izMe4z3crNQycZ59D9mxRTCMbnXflpccpHqx_iE8l0xxrtdtrkFJ_X_LP4boeWQuh8Y6TMk5jN-/s400/Avacado+Chakli+4.jpg" width="400" /></a></div><br />
I'm sending these Avocado Peas Chaklis to Priya Mitharwal's <a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html">'Vegetable/Fruit A Month'</a> event with Avocado being the chosen fruit for the month of May 2010.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com8tag:blogger.com,1999:blog-3141303403503688233.post-3233365499051949652010-06-28T20:17:00.000-07:002010-06-28T20:32:09.693-07:00Bharlelya Kandyachi Bhaji/ Stuffed Onion Curry<div style="text-align: justify;">'Bharlelya Kandyachi Bhaji' is a traditional Maharashtrian dish in which small white onions are stuffed with a sweet and spicy coconut masala. The onions truly shine like a star on their own in this dish with coconut and the <a href="http://sizzlenspice.blogspot.com/2010/05/goda-masala.html"><strong>goda masala</strong></a> (Mahrashtrian garam masala) being the key ingredients. This extremely flavorful curry goes very well with bhakris, chapatis or even plain dal- rice. This masala can also be used to stuff other veggies such as baby eggplants, potatoes, okras or ivy gourds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1qs3Lxe2svi59kpv3MrZpIgFa1DRKsKL6k_cJiG-GOIuI33SAnk1Xjp0DnTo6g6QwoG-iZFND20mliNrOQ4BL5i9cqhVFJO2Le9qadsoLT6kV2aa9v4LsyPHWLr3Gr2rpuvg5-zFENAF/s1600/Stuffed+Onions+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1qs3Lxe2svi59kpv3MrZpIgFa1DRKsKL6k_cJiG-GOIuI33SAnk1Xjp0DnTo6g6QwoG-iZFND20mliNrOQ4BL5i9cqhVFJO2Le9qadsoLT6kV2aa9v4LsyPHWLr3Gr2rpuvg5-zFENAF/s400/Stuffed+Onions+3.jpg" width="400" /></a></div></div><br />
<b>Ingredients -</b><br />
4 small white onions <br />
1/2 cup fresh grated coconut<br />
1/4 tsp mustard seeds<br />
1/4 tsp red chilli powder<br />
1/4 tsp turmeric powder<br />
1/4 tsp hing/ asafoetida<br />
2 tbsps <a href="http://sizzlenspice.blogspot.com/2010/05/goda-masala.html"><strong>goda masala</strong></a>/ garam masala<br />
1 tbsp grated jaggery<br />
1/2 cup finely chopped cilantro<br />
salt to taste<br />
<br />
<b>Method -</b><br />
1. Peel the onions and make one vertical and one horizontal slit in the onions taking care not to go all the way through as shown in the picture below.<br />
2. In a bowl, take grated coconut, chopped cilantro, goda/ garam masala, red chilli powder, turmeric powder, jaggery and mix well.<br />
3. Stuff the coconut masala very gently into the onions without breaking them. Save the remaining masala for the gravy.<br />
4. Heat some oil in a pan and add mustard seeds<br />
5. When the mustard seeds splutter, add hing/ asafoetida and turmeric.<br />
6. Add the stuffed onions and mix gently. Cover the pan and cook the onions for 7-10 mins turning them occasionally.<br />
7. Add about 3/4 cup of water and remaining masala. Cover and cook for sometime till onions are cooked well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp7E65ADNE7CU5hh8-basz6cqHgbAw-2WQU8oqA6Fj1322HW-RMbU6qxPoZC0SYsmDj1c3iPi7DH5kbF-9MSYyQ1wN-6vXs8x3N_8gRq1GdRMtTVRMsJ4OSsOq5GI5mLT1M9DflWrXfu_/s1600/Stuffed+Onions+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp7E65ADNE7CU5hh8-basz6cqHgbAw-2WQU8oqA6Fj1322HW-RMbU6qxPoZC0SYsmDj1c3iPi7DH5kbF-9MSYyQ1wN-6vXs8x3N_8gRq1GdRMtTVRMsJ4OSsOq5GI5mLT1M9DflWrXfu_/s400/Stuffed+Onions+1.jpg" width="400" /></a></div><br />
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This goes to <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/06/announcing-healing-foods-onions.html">Healing Foods -Onions</a> event hosted by Priya for the month of June and started by <a href="http://siri-corner.blogspot.com/">Siri</a> of Siri's Corner. I'm also sending this to <a href="http://simplysara07.blogspot.com/2010/06/think-spice-think-garam-masala-event.html">Think Spice - Think Garam Masala </a>event hosted by Sara's Corner for the month of June and started by Sunita of <a href="http://sunitabhuyan.com/">Sunita's World</a>.Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com12tag:blogger.com,1999:blog-3141303403503688233.post-41110521037156925242010-06-25T16:53:00.000-07:002010-06-25T18:12:01.398-07:00Oats Dosa<div style="text-align: justify;">Knowing the health benefits of oats in our diet, I frequently buy instant oatmeal boxes from Costco that serves up a quick breakfast on some busy mornings when I don’t have time to prepare hot breakfast. However, we always finish up the flavored packets but the original ones invariably get left behind ..like we have both made up our minds to not eat those. I used a packet of the original oats in these <a href="http://sizzlenspice.blogspot.com/2010/05/healthy-ladoos-for-mothers-day.html">Healthy Laddoos</a> recently but still have few more packets left that I wanted to use up before the "Best If Used By" date. <br />
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Since I never get bored from eating dosas at home or even in restaurants, I thought of putting these oat packets to good use by making oats dosa for dinner last week. The inspiration for this dosa comes from this <a href="http://indiantastebudss.blogspot.com/2009/05/oats-dosa.html">Blog</a> but I made a few changes to the original recipe. I believe there is something in the oats that aids in the fermentation process because the batter fermented really well and the dosas were very light and crispy. Besides, the addition of oats makes these dosas very healthy. I actually made a masala oats dosa by spreading some <a href="http://sizzlenspice.blogspot.com/2010/01/benne-dosa.html">potato masala</a> on the dosa. Served it with this delicious <a href="http://sizzlenspice.blogspot.com/2010/06/ridge-gourd-peels-chutney.html">Ridge Gourd Peel Chutney</a> and <a href="http://sizzlenspice.blogspot.com/2010/06/microwave-doodhi-methi-sambar.html">Doodhi Methi sambar</a> for an extremely satisfying weeknight dinner.<br />
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<b>Ingredients -</b><br />
1/2 cup regular rice<br />
1/2 cup boiled rice/ ukda tandool<br />
1/2 cup urad dal<br />
4 instant oatmeal packets (@ 11/2 cups)<br />
1 tsp methi/ fenugreek seeds<br />
1/4 cup cooked rice<br />
salt to taste<br />
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<b>Method -</b><br />
1. Soak the rice and urad dal and methi seeds separately in water overnight or 5-6 hrs.<br />
2. Soak oats in water @ 30 -40 mins before grinding. <br />
<div style="text-align: justify;">2. Grind everything to a smooth paste along with the cooked rice like regular dosa batter.</div><div style="text-align: justify;">3. Mix the batter well and leave it in a warm place for fermentation. </div><div style="text-align: justify;">4. Add salt to the fermented batter.</div><div style="text-align: justify;">5. Heat your dosa pan/ griddle and grease it with some oil when hot.<br />
6. Pour the dosa batter on the pan with the help of your ladle and spread it in circular motion starting from the center to form a thin dosa.<br />
7. Put some oil on and around the edges of the dosa and cook the dosa until golden brown.<br />
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<div style="text-align: justify;">This is another entry for Nupur's <a href="http://onehotstove.blogspot.com/2010/05/bb4-whats-lurking-in-kitchen.html">'BB4- What's Lurking in the kitchen'</a> event. I'm truly grateful to Nupur for hosting this great event. By participating in this event, I not only discovered some great blogs but also used up many ingredients lurking in my kitchen by trying out new recipes. Though I was only able to send in a few entries (that met all the requirements), I certainly used up quite a few ingredients from my pantry that were nearing the expiry date.</div>Rachanahttp://www.blogger.com/profile/17005446536846681135noreply@blogger.com11