tag:blogger.com,1999:blog-50529662089517415422024-03-12T21:18:08.281-07:00Anu's KitchendelightsEcstatic moments of cooking
Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-5052966208951741542.post-43419487617879394072014-06-15T23:46:00.001-07:002014-06-15T23:46:07.771-07:00Mango Cheese Cake Recipe - No bake Mango Cheese cake<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Happy Father's Day.!!!</b><br />
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It's June and mango is slowly getting away sadly and i posting a mango cheese cake recipe. We are in our vacation and thought to post this recipe for the Father's Day but got delayed. I have already made my chocolate cheese cake, which gave me the confidence to try this. So i made this cheese cake in individual glasses which is enough for 3 of us and easy to serve too.<br />
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I am in vacation at Coimbatore and it will take some time for me to settle down, so will catch you all within a span of time. From now on most of my recipes will be scheduled posts and some from drafts. Waiting to spend my time with family here..and excited.<br />
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<b><span style="font-size: x-large;">Mango Cheese Cake Recipe - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><i><b>Preparation time: 7-8 hrs | Cooking time: 30 mins | Recipe cuisine: International | Category: Dessert</b></i></span><br />
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<b>For the base:</b><br />
Crushed biscuits - 3/4 cup<br />
Butter - 1/4 cup<br />
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<b>For the cheese cake:</b><br />
Cream cheese - 3/4 cup<br />
Heavy cream - 1/4 cup<br />
Sugar - 1/4 cup<br />
Agar agar/china grass - 1 tbsp<br />
Water - 1/8 cup<br />
Mango puree - 1/2 cup + 2 tbsp<br />
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<b>Method:</b><br />
1. Soak the agar agar / china grass in 1/8 cup hot water for 10 mins.<br />
2. Take the biscuits and powder it coarsely. Add butter to it and mix it until moist.<br />
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3. Spoon the mixture in individual glass and press in firmly. Refrigerate it for an hour. Meanwhile prepare the cheese mixture.<br />
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4. Puree the mango and keep aside.<br />
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5. Melt the agar agar with the water to a clear mixture on medium flame. Once the china grass is dissolved completely switch off. Add this mixture to the pureed mango and mix well.<br />
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6. In a bowl beat the cream cheese and cream along with sugar until smooth and creamy. Then add half of the mango puree mixture to the cream cheese mixture and mix well. Reserve the rest for 3rd layer.<br />
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7. Take out the set biscuit base and fill it up with cheese mixture till 3/4th of each glass. Refrigerate it again for 2 hours.<br />
8. Once set add reserved mango puree as top layer and refrigerate for 4 hrs or preferably overnight.<br />
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Top with some chopped mangoes or chocolate pieces and serve chilled. Best for party's and get together.<br />
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My notes:<br />
<ul>
<li>Instead of agar agar you can use gelatin. Dissolve in hot water, melt it and add. </li>
<li>You can double the quantity and make a cheese cake in spring form pan.</li>
<li>You can also use 'hung curd' with same measurement instead of cream cheese and cream. </li>
<li>The quantity to fill each layer is purely your choice. </li>
<li>See that the cream cheese is set well before adding the mango layer.</li>
</ul>
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Will see you all with some interesting recipes from here..<br />
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Linking this <a href="http://abowlofcurry.blogspot.in/2014/06/foodabulous-fest-june-2014-event.html"><span style="color: purple;">Foodabulous fest</span></a> hosted by preetha,<br />
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com8tag:blogger.com,1999:blog-5052966208951741542.post-83546436716983087522014-06-12T10:49:00.001-07:002014-06-12T10:49:15.463-07:00Creamy Tomato Pasta Recipe <div class="separator" style="clear: both; text-align: center;">
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I am here with another pasta recipe. This is a creamy version of tomato pasta and yet simple to try. Pasta is in our regular weekly menu and this tomato pasta satisfies our carving for simple and creamier pasta. As tomatoes are readily available in hand, mostly i do try this pasta recipe without any cheese or fancy ingredients.<br />
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This is a quick and easy recipe especially, no grinding, (which i hate at times.. for the lazy in me). White sauce give the rich and creamy texture. Great for beginners to try. A handful of pasta recipes are waiting the way.....do try and please your family.<br />
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<b style="font-size: xx-large;">Creamy Tomato Pasta Recipe - Ingredients:</b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Cooking time: 15 mins | Recipe cuisine: Italian | Category: Main course</i></b></span><br />
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Pasta - 1 cup ( fusilli, penne or macaroni)<br />
Onion - 1 ( finely chopped)<br />
Garlic - 1 clove finely chopped<br />
Tomato - 1 big ( finely chopped)<br />
Tomato paste - 2 tbsp<br />
or<br />
Tomato ketchup - 2 tbsp<br />
Water - 1/2 cup<br />
Pepper - 1/2 tsp (optional)<br />
Salt as needed<br />
Olive oil - 3 tbsp<br />
<br />
<b>For white sauce:</b><br />
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Maida/ All purpose flour - 2 tbsp<br />
Butter - 2 tbsp<br />
Milk - 3/4 cup<br />
Water - 1/4 cup<br />
Pepper - 1 tsp<br />
Dried herbs - 1/2 tbsp ( basil , oregano, parsley)<br />
Salt as needed<br />
<br />
<b>Method:</b><br />
1. Bring enough water to boil along with salt and add pasta with a tsp of oil. Cook for 10 mins or until the pasta is soft yet firm enough to bite. Drain the water and keep aside.<br />
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2. <b>First prepare the white sauce.</b> In a pan heat the butter, once it melts add the maida and saute for a min.<br />
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3. Add the milk and water and keep stirring continuously with a hand whisk to avoid lumps. Once it is smooth add salt, pepper and herbs.<br />
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Switch off. Collect the sauce and keep aside.<br />
4. Heat a pan with olive oil and saute the garlic and onion till soft. Then add tomatoes and saute until it turns mushy.<br />
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5. Now add the tomato paste, and white sauce.<br />
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6. Add 1/2 cup of water along with required salt and bring to boil. Add the cooked pasta and mix well until the sauce coats well with pasta.<br />
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Garnish with olive oil and some Italian seasoning. Serve hot.<br />
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<b>My Notes</b><br />
<ul>
<li>Take care while cooking pasta, not to make it mushy. It should be firm and yet soft.</li>
<li>Check your spice level and add more pepper. </li>
<li>You can use any type of pasta for this recipe.</li>
<li>Adding olive oil gives it the proper Italian flavor. U can use normal cooking oil too.</li>
<li>Adjust the sauce consistency. 1/2 cup of water is for medium consistency, you can make it thin by adding more water. </li>
</ul>
Sending this to <span style="color: purple;"><a href="http://abowlofcurry.blogspot.ae/2014/06/foodabulous-fest-june-2014-event.html">Foodabulous fest</a> </span>hosted by Preetha, event of Simply Tadka.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-14289048434037953332014-06-10T03:45:00.000-07:002014-06-10T03:45:20.237-07:00Chocolate Cheese Cake Recipe - Eggless & No Bake - Guest Post @ Fullscoops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VaUwk9aUAh0AxGwfUwL6Cpq64-fouT9PxAZZfK4GyRxVNl_-wWfUi5fBCxGLj7urUutXSpAwGtxNVRYgOpJDW3gcyH3mDab9OutA9zRjEMCYaaBxdBg4xDV0g8FOy6zHupWne2NpkmHP/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Cheese Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VaUwk9aUAh0AxGwfUwL6Cpq64-fouT9PxAZZfK4GyRxVNl_-wWfUi5fBCxGLj7urUutXSpAwGtxNVRYgOpJDW3gcyH3mDab9OutA9zRjEMCYaaBxdBg4xDV0g8FOy6zHupWne2NpkmHP/s1600/DSC_0048.JPG" height="640" title="Chocolate Cheese Cake" width="426" /></a></div>
Today's post is special one as it is a guest post for Beulah of <a href="http://www.fullscoops.net/"><span style="color: purple;">Fullscoops</span>. </a>I am really happy to do a guest post for one of my fellow blogger and friend. She has a lovely space and is one of the supporter of my space, passes her comments in her best manner and keeps inspiring. When she asked to do a guest post, i was really surprised and happy and so readily accepted. I asked her suggestion for the type of dish, and when she gave the choice of either baking or dessert, it was easy for me to go into cheesecakes. As she have a wonderful collection of desserts and cheesecake recipes i had to select something different that do justice to her blog. Her baking recipes are drooling and they have a professional touch that has inspired me.<br />
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When i decided to go in for chocolate cheese cake, i should admit that i was keeping my fingers crossed thinking about how it would turn out. Though i have already tried out cheese cakes, they were in very small short glasses just enough for 3 of us and this is the first time i making a cheese cake in bit more volume using a spring from pan. Fortunately it turned out well in-spite of hot and humid temperature here. I kept my recipe simple with my own proportions and adjustments.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiM-Vlod-OoB7hunUABV93rZrXAQrRtsDC7dmyjhh3k9G7OzEW_IyYptKaIi8WggEc1RVx8H0znCZG4nv_ZKjvlYP81VUCsb3sRraEJWIkoA9we3c5dwfoV7YsyUszSSZJYjgUpP83YYE/s1600/1-Part+VII.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Cheese Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiM-Vlod-OoB7hunUABV93rZrXAQrRtsDC7dmyjhh3k9G7OzEW_IyYptKaIi8WggEc1RVx8H0znCZG4nv_ZKjvlYP81VUCsb3sRraEJWIkoA9we3c5dwfoV7YsyUszSSZJYjgUpP83YYE/s1600/1-Part+VII.jpg" height="300" title="Chocolate Cheese Cake" width="400" /></a></div>
They were creamy and chocolaty and perfect to foil in your mouth in no time. Luckily lighting was perfect here and i enjoyed taking my clicks which went upto 100 shots giving the food writer and food photographer in me great creative delights. I am sharing some of my photographs here, while you can visit the same recipe at <a href="http://www.fullscoops.net/2014/06/chocolate-cheesecake-guest-post-by-anu.html?showComment=1402386832461#c5166017822524187652"><span style="color: purple;">fullscoops</span></a> too.<br />
<span style="font-size: x-large;"><b>Chocolate Cheese cake Recipe - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 8 hrs (including setting) | Cooking time: 30 mins | Recipe cuisine: World | Category: Dessert</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JNOajZg60lV92H_wQUkufuaZkCCLfdzUggY-nXV2zwRFyHjcOjZ5LIukSL_sFMkF6k_9cqMvnPcVbnCTw3Bk1xEFH6TYDMNwYJCODNiYJiBJM2YsU1DDN4eomYhzst3loq_EIQWDFzOC/s1600/DSC_0002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JNOajZg60lV92H_wQUkufuaZkCCLfdzUggY-nXV2zwRFyHjcOjZ5LIukSL_sFMkF6k_9cqMvnPcVbnCTw3Bk1xEFH6TYDMNwYJCODNiYJiBJM2YsU1DDN4eomYhzst3loq_EIQWDFzOC/s1600/DSC_0002.JPG" height="200" width="133" /></a></div>
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<b>For the Base:</b><br />
Crushed Biscuits - 1 cup ( digestive or crackers)<br />
Butter - 4 tbsp<br />
Coco powder - 2 tbsp ( omit if using chocolate biscuits)<br />
Powdered sugar - 2 tbsp<br />
<br />
<b>For the Cheese cake:</b><br />
Cream Cheese - 1 cup<br />
Heavy cream - 1 cup<br />
Sugar - 1 cup ( powdered)<br />
Semi sweet/ Dark Chocolate - 1 cup + 1 tbsp butter<br />
Agar Agar - 3 tbsp<br />
Water - 1/2 cup<br />
<br />
<b>For Topping :</b><br />
Chocolate shavings - 2-3 tbsp<br />
Cherries - few to decorate<br />
Whipped/ heavy cream - 1 scoop<br />
<br />
<b>Method:</b><br />
<b>To prepare base:</b><br />
1. Crush the biscuits to a fine powder in a mixer. In a bowl mix the powdered biscuits, coco powder, sugar and melted butter and mix with your finger tips until it resembles bread crumbs and butter is well incorporated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYFF1dfFtD60hO7hAZngQyeycIpQkUsDOY4uTX3GXBEOuBov2qrCmVI5YWe0NF19mtSB0K2cOieqFcP7nPuPEHf9af_wawjdpkBn7YYtmb6VWTRQ3RfOrSq136xGM8byCCrIOHm3xtCTj/s1600/DSC02979.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYFF1dfFtD60hO7hAZngQyeycIpQkUsDOY4uTX3GXBEOuBov2qrCmVI5YWe0NF19mtSB0K2cOieqFcP7nPuPEHf9af_wawjdpkBn7YYtmb6VWTRQ3RfOrSq136xGM8byCCrIOHm3xtCTj/s1600/DSC02979.JPG" height="150" width="200" /></a></div>
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2. Press this mixture over the base of a 8' inch spring form pan or any tin with detachable base.<br />
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3.Refrigerate the base for about 1 hr. Meanwhile you can prepare the cheese filling.<br />
<br />
<b>To prepare Cheesecake:</b><br />
1. Take the agar agar and soak it in 1/2 cup hot water for 10 mins.<br />
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2. In a bowl beat the cream cheese, heavy cream and powdered sugar until smooth and creamy.<br />
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3. Melt the chocolate with butter using a double boiler method. (Alternatively you can also microwave the same on medium for 2 mins.) Allow it to cool slightly and slowly stir in to the cheese mixture and mix well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJx0eNxevNfY8e53C4V4zm5bISeSwvSeBB52B8xTtMtVKtxIzB1y6WbfXV46HftZy2nw8SbiqEcTo2YptW8euMoa6t8ajiAi9UK48JIMT_m-YMKvxtWXeag0Vudik3Xpz1kwmFKo9M1Dm/s1600/DSC02988.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJx0eNxevNfY8e53C4V4zm5bISeSwvSeBB52B8xTtMtVKtxIzB1y6WbfXV46HftZy2nw8SbiqEcTo2YptW8euMoa6t8ajiAi9UK48JIMT_m-YMKvxtWXeag0Vudik3Xpz1kwmFKo9M1Dm/s1600/DSC02988.JPG" height="150" width="200" /></a></div>
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4. Place the china grass along with the water and allow it to melt stirring all the while on low flame. (Alternatively you can also microwave along with the water for 2 mins on med high). Once it melts completely pour it over the chocolate cheese mixture and stir well without any lumps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXXAvvpnIjvY5Z05o_rK4wTd9GOQAzN9lWys9CRQkbpb8JBDmN6JL6SJSocvHzAAKLXGxkCEjCP-QZDPKOdPgpuSmzenPSOTDNH4QLx8tYRIr9tesddceGYewYTFUWEnve1HSnnNWdP5R/s1600/DSC02990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXXAvvpnIjvY5Z05o_rK4wTd9GOQAzN9lWys9CRQkbpb8JBDmN6JL6SJSocvHzAAKLXGxkCEjCP-QZDPKOdPgpuSmzenPSOTDNH4QLx8tYRIr9tesddceGYewYTFUWEnve1HSnnNWdP5R/s1600/DSC02990.JPG" height="150" width="200" /></a></div>
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5. Immediately pour the chocolate cheese mixture over the prepared biscuit crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7ESqqfvEQP_wHOm88bTcn__7-93g2afVLDiiPVhI63sZg5xNxHYHa0d38Ty1Ze_GyY0s3vboANaIT-YhUjsV3-JqkB29MGkw32kSBpDC-mSM93IcQQaCpqILvk6FMConc_6veAEpWiBa/s1600/DSC02992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7ESqqfvEQP_wHOm88bTcn__7-93g2afVLDiiPVhI63sZg5xNxHYHa0d38Ty1Ze_GyY0s3vboANaIT-YhUjsV3-JqkB29MGkw32kSBpDC-mSM93IcQQaCpqILvk6FMConc_6veAEpWiBa/s1600/DSC02992.JPG" height="150" width="200" /></a></div>
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6. Spread it evenly and cover with a foil or cling wrap. Allow it to set in the refrigerator for 4 hrs or preferably over night .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWat8sY8zMgn9rdVL7GhCS-QEoCauPor9TCsrB3g8WDF4B4oAyY-u3-U778SigvCJjhPv8vhFKe-e4Ug0kyPsDT1fX5MVu_YqiveKKj1wzdSeQM2kK9FAbEP1ki5GzfVir5vVNqReJ9D1s/s1600/DSC02996.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWat8sY8zMgn9rdVL7GhCS-QEoCauPor9TCsrB3g8WDF4B4oAyY-u3-U778SigvCJjhPv8vhFKe-e4Ug0kyPsDT1fX5MVu_YqiveKKj1wzdSeQM2kK9FAbEP1ki5GzfVir5vVNqReJ9D1s/s1600/DSC02996.JPG" height="150" width="200" /></a></div>
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Take it out and decorate with chocolate shavings and top it up with cherries. Serve with whipped cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-nBU7CKQCNNhgS__UleaktTGyZqsMGwWoeSnQbmaqAgRzc7evuogQpBWeB-Zd7m_szzNLaNPdQuNyeOHgFom-gz3l88cfKMVmP-XMarBdhXECM9axoikEx8aFbIC1LH3wltuBcyGCbrw/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Cheese Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-nBU7CKQCNNhgS__UleaktTGyZqsMGwWoeSnQbmaqAgRzc7evuogQpBWeB-Zd7m_szzNLaNPdQuNyeOHgFom-gz3l88cfKMVmP-XMarBdhXECM9axoikEx8aFbIC1LH3wltuBcyGCbrw/s1600/DSC_0034.JPG" height="640" title="Chocolate Cheese Cake" width="426" /></a></div>
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<b>My Notes:</b><br />
<ul>
<li>Allow the agar agar to melt completely and add while it is still hot itself. You can also strain and add to avoid lumps. </li>
<li>If using Gelatin use 1 tbsp as it will be enough to set the cheese cake. </li>
<li>For Chocolate shavings, just grate some milk chocolate while it is still hard. </li>
<li>If desired you can add another layer to this cheese cake with chocolate ganache or can simply melt milk chocolate and pour over it. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNIV7mGNiLYbElvdYzvdj9DY4hkzd7nU3Ioodm9AXoTv3qfbfeW3yHSIzhN112mr9XTGnYfljxMRH3vYr3Rdw5OI4c7oJo0xW_-LjE3H_2Em4IapRmqteZz1sM3xCCuvqCnIroTRbiqsX/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Cheese Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNIV7mGNiLYbElvdYzvdj9DY4hkzd7nU3Ioodm9AXoTv3qfbfeW3yHSIzhN112mr9XTGnYfljxMRH3vYr3Rdw5OI4c7oJo0xW_-LjE3H_2Em4IapRmqteZz1sM3xCCuvqCnIroTRbiqsX/s1600/DSC_0058.JPG" height="640" title="Eggless Chocolate Cheese Cake" width="426" /></a></div>
Thank you Beulah for giving this wonderful opportunity.<br />
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Now dig into these yummy treat....<br />
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-25641020239985845202014-06-07T22:45:00.002-07:002014-06-07T23:14:50.949-07:00ABC Juice - Apple Beet & Carrot Juice - Miracle Drink<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvg4TX1ycGco5uF0n2aLkaHWudfsyf1GczOPEWfbHQAdLxyQJOnF8QZPtV6RJ9hx_NS0GWXHqGdGQ49-rN5LP5baDFTalyJ0ePHLaQkTMdpzQjGiMlMjLD9ftLme_UzRHOPvKEiFF5lcs/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Beet & Carrot Juice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvg4TX1ycGco5uF0n2aLkaHWudfsyf1GczOPEWfbHQAdLxyQJOnF8QZPtV6RJ9hx_NS0GWXHqGdGQ49-rN5LP5baDFTalyJ0ePHLaQkTMdpzQjGiMlMjLD9ftLme_UzRHOPvKEiFF5lcs/s1600/DSC_0288.JPG" height="640" title="Apple Beet & Carrot Juice" width="426" /></a></div>
With more only one week to leave India, to Coimbatore for vacation, i am busy in packing, purchasing etc., etc.,. Above all i have to clear my fridge which is the toughest one, as you can imagine how we use to store a whole lot of things in it. That's were i ended up with this recipe as i have to put use of beets and carrots lying in my veggie basket.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccJfWOF_zJ2FCiT6yDZbWZJAJKZsWlMRwGNUv1jsMut2LgMo87eR8X2KOipFVrF8KJlSZs6y2dj0YUow0Bn5IdwR2RC6pPu0WaQ37QitlN0yo4WB5i54ZJ9hTyrMOdgOe7ewCfTo_QNXD/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ABC Juice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccJfWOF_zJ2FCiT6yDZbWZJAJKZsWlMRwGNUv1jsMut2LgMo87eR8X2KOipFVrF8KJlSZs6y2dj0YUow0Bn5IdwR2RC6pPu0WaQ37QitlN0yo4WB5i54ZJ9hTyrMOdgOe7ewCfTo_QNXD/s1600/DSC_0292.JPG" height="640" title="ABC Juice" width="426" /></a></div>
But apart from that you have a whole lot of benefits in this juice as it is called 'Miracle drink' or ABC drink. It helps in rejuvenating inner and outer body, cleanses skin, and good for kidney, liver and is recommended as treatment of lung cancer. Taking this drink at least once in a week is good for your health especially for women as it increases your hemoglobin level. You can learn about this drink <span style="color: purple;"><a href="http://humannhealth.com/miracle-drink-apple-beetroot-and-carrot-juice/180/">here</a>. </span><br />
This juice has incredible color and naturally sweet with a heavenly combination of apple, beets and carrots. Packed with nutrients this refreshing drink has added lemon punch and ginger flavor. To make this super tasty juice i simply blended up all in mixer and strained to extract the juice. *I made use of the pulp in another way, just peep into my notes for it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj696irdv_rKkg5QAovmF5bhRUog9F_d_SyxvQrBrCDpno0JZpfrDHR9-Boa6elOBJDAx_im_KrcgSky6uRuEzLdCvxDL_lA170jDccEn71IUdmanDqlvGAcK3kmnYEpXdLxA_T7jSYJW_/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Beet & Carrot Juice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj696irdv_rKkg5QAovmF5bhRUog9F_d_SyxvQrBrCDpno0JZpfrDHR9-Boa6elOBJDAx_im_KrcgSky6uRuEzLdCvxDL_lA170jDccEn71IUdmanDqlvGAcK3kmnYEpXdLxA_T7jSYJW_/s1600/DSC_0290.JPG" height="640" title="Apple Beet & Carrot Juice" width="426" /></a></div>
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<b><span style="font-size: x-large;">ABC Juice/ Apple Beet & Carrot Juice - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Recipe cuisine: World | Category: Drinks | Serves: 3</i></b></span><br />
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Beetroot - 1<br />
Carrot - 2 small<br />
Apple - 1<br />
Cucumber - 1 ( optional) (salad cucumber)<br />
Ginger - 1/4 tsp (chopped)<br />
Lemon - 1<br />
Sugar - 2- 3 tbsp ( as needed)<br />
Water - 1 1/2 cup ( to dilute)<br />
Ice cubes - few to serve<br />
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<b>Method:</b><br />
1. Wash, peel the skin with a peeler and chopp all the veggies and fruits into bite size. Transfer it to a blender along with sugar, ginger, 2 ice cubes and little water and blend it till smooth.<br />
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2. Add rest of the water and blend it again. Strain it through a filter and collect the juice.<br />
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3. Press it with a spoon to extract the juice completely.<br />
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4. Finally add the lemon juice and stir well. Keep refrigerated for a while for the flavors to blend well.<br />
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Add some ice cubes and serve chilled!. I used my jam bottle as a prop this time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI8WSlQDpukDQ4oc8hliaWAC0EzV0BuiqHwMAVzz0NF9KYdL0O7cohu2uUaPQoyoUCYB-d3XhZ8SiDqTokT2WiprQ1K3mRcpWUVmf8Q9TtxIUtZ35oGS1MfT-cMaYUVrj75NG7sh77oAY/s1600/DSC_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ABC Juice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI8WSlQDpukDQ4oc8hliaWAC0EzV0BuiqHwMAVzz0NF9KYdL0O7cohu2uUaPQoyoUCYB-d3XhZ8SiDqTokT2WiprQ1K3mRcpWUVmf8Q9TtxIUtZ35oGS1MfT-cMaYUVrj75NG7sh77oAY/s1600/DSC_0270.JPG" height="640" title="ABC Juice" width="426" /></a></div>
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My notes:<br />
<ul>
<li>Ginger and lemon gives a nice flavor and taste so don't omit it. You can also add few mint leaves. </li>
<li>Serve the juice fresh. </li>
<li>Cucumber is added for an extra benefit. It is optional. </li>
<li>* Use the pressed pulp as a face mask along with 1 tsp Multhani metti(clay) & 1 tsp curd. </li>
</ul>
Linking this to <a href="http://www.fullscoops.net/2014/06/event-announcement-favorite-recipes.html"><span style="color: purple;">Favorite recipes event</span></a> hosted by Beulah, event of<span style="color: purple;"> <a href="http://zestysouthindiankitchen.com/favorite-recipes-event">Swathi</a></span><br />
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com8tag:blogger.com,1999:blog-5052966208951741542.post-18616706573501201792014-06-04T02:14:00.003-07:002014-06-04T02:14:52.970-07:00Mango Burfi / Mango Kalakhand<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig4HuZOm6MpGc_KSLlkAuIb2klf21yHCSm7KHGxz3jiwDCcZtqsdaoVBNTBVze0JU8wO8vKkArMqzqBuH4iaNsxblBtWBMuFVvpeJIk5OGa6prf0HCJUQH-RClvKEghlhEo7DE5gcsHrQ/s1600/DSC_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Burfi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig4HuZOm6MpGc_KSLlkAuIb2klf21yHCSm7KHGxz3jiwDCcZtqsdaoVBNTBVze0JU8wO8vKkArMqzqBuH4iaNsxblBtWBMuFVvpeJIk5OGa6prf0HCJUQH-RClvKEghlhEo7DE5gcsHrQ/s1600/DSC_0931.JPG" height="640" title="Mango Burfi" width="426" /></a></div>
Mango burfi / Mango kalakhand is north Indian delicacy that tastes heavenly. Recently i had a chance to taste this yummy sweet from nearby hypermarket where they had mango mania along with lot other mango recipes. Since it's been long that i have tried any Indian sweets at home i thought to try this yellow sweet which was something different from other mango recipes.<br />
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I added condensed milk and grated paneer to get a crumbled texture, rather than a smooth texture. Do try this quick and easy mango burfi and indulge your passion for the mango in burfi form.... So with not much chattering let's move onto the recipe..<br />
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<span style="font-size: x-large;"><b>Mango Burfi / Kalakhand - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Cooking time: 15 mins | Recipe cuisine: Indian | Category: Sweet</i></b></span><br />
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Mango pulp - 1 cup ( i used Alphonso mangoes)<br />
Paneer grated or Mawa - 1 cup<br />
Condensed milk - 1 cup<br />
Ghee - 2-3 tbsp<br />
Cardamon powder - 1/2 tsp<br />
Chopped nuts to garnish - 2 tbsp<br />
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<b>Method:</b><br />
1. Blend the mangoes and take the pulp, keep aside.<br />
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2. In a heavy bottomed pan mix the mango pulp, condensed milk and crumbled paneer and start cooking on medium flame.<br />
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3. Keep stirring till the mixture starts thickening. This will take around 12-15 mins.<br />
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4. Add 2 tbsp of ghee and keep stirring till it starts leaving the sides of the pan.<br />
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5. Grease a plate with little ghee and pour the mixture. Spread it evenly.<br />
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6. Sprinkle the chopped nuts over the mixture and press slightly.<br />
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Leave it aside for 1 hour to set . Once cooled cut into squares or you can have it as a fudge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecsT9d5Zxd-Lo72JqjJH0xwkKueZnFZSkjfm1DMlZ2e6b4q3dJ6dusAff5qA6b50k4OGsntioTxkP2yz9-m07RxU2i-00w9oyHc9tcCFUW_hoJqfCdvZpBcZN3EsZBhRwmKPtoTnPTOnH/s1600/DSC_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Burfi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecsT9d5Zxd-Lo72JqjJH0xwkKueZnFZSkjfm1DMlZ2e6b4q3dJ6dusAff5qA6b50k4OGsntioTxkP2yz9-m07RxU2i-00w9oyHc9tcCFUW_hoJqfCdvZpBcZN3EsZBhRwmKPtoTnPTOnH/s1600/DSC_0953.JPG" height="640" title="Mango Burfi" width="426" /></a></div>
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My notes:<br />
<ul>
<li>Unlike other burfi's mango burfi will not be stiff enough because of the mango pulp used. </li>
<li>It is preferred to use sweet and ripe Alphonso ( or Kesar), the king of mangoes in this recipe. </li>
<li>Instead of paneer you can use unsweetened Koya/ Mawa for a more richer version. </li>
<li>I used almonds and cashews. </li>
</ul>
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Linking this to Beulah's<span style="color: purple;"> </span><a href="http://www.fullscoops.net/2014/06/event-announcement-favorite-recipes.html"><span style="color: purple;">favorite recipes even</span>t</a> , event of<span style="color: purple;"> <a href="http://zestysouthindiankitchen.com/favorite-recipes-event">Swathi</a></span></div>
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-31604702760536586412014-06-01T05:56:00.001-07:002014-06-01T06:00:54.667-07:00Mango Shrikhand Recipe - Amrakhand <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50SB62YP078Q-Bkq8wKTPo2-fUuJHms8m_g-xRuCDN97emePtKG7VAg6dgA-PWDtVrEuRpo7azYlIKakPww-Vt_RGIEfd6Q-5ji-x-TfPJ_039b6v5HZoE34F-u5K9HLuawyqso0Ystn9/s1600/DSC_0801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Shrikhand" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50SB62YP078Q-Bkq8wKTPo2-fUuJHms8m_g-xRuCDN97emePtKG7VAg6dgA-PWDtVrEuRpo7azYlIKakPww-Vt_RGIEfd6Q-5ji-x-TfPJ_039b6v5HZoE34F-u5K9HLuawyqso0Ystn9/s1600/DSC_0801.JPG" height="640" title="Mango Shrikhand" width="426" /></a></div>
I have tasted shrikhand few times along with North Indian thali in some restaurants. Shrikhand is nothing but flavored yogurt and Amrakhand/ Aam shrikhand is mango flavored thick yogurt, prepared usually during mango season. In north it is usually served as a dessert along with thali or meals. As mango season is still on it's go i am into for more mango recipes.<br />
<a name='more'></a><br />
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I prepared these amrakhand for weekend brunch and we enjoyed it to the core after a heavy meal. The flavor of saffron and cardamon blends with our tropical mangoes when served chilled.<br />
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<b><span style="font-size: x-large;">Mango Shrikhand Recipe - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 1 1/2 hr | Recipe cuisine: Indian | Category: Dessert</i></b></span><br />
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Mango pulp - 3/4 cup<br />
Yogurt (thick curd) - 1.5 cups<br />
Powdered sugar - 3 tbsp<br />
Saffron - few strands<br />
Cardamon - a pinch<br />
Chopped nuts - any nuts to garnish( i used almonds & pistachios)<br />
<br />
<b>Method:</b><br />
1. Hung the curd in a muslin cloth for 1 -2 hr until all the water is drained completely. ( if using set curd (store bought thick curd) it's enough you hung for 30 mins). Whisk the curd and keep aside<br />
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2. Blend the mangoes to a smooth puree. Add the mango pulp to the curd along with sugar, cardamon powder, and chopped nuts. (reserve few to garnish)<br />
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3. Whisk well to smooth and finally add the saffron strands.<br />
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Garnish with chopped pistachios. Chill and serve.<br />
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My Notes:<br />
<ul>
<li>Adjust the sugar according to the sweetness of mangoes. I used alphonsa mangoes.</li>
<li>Keeps well refrigerated up to 2 days. </li>
</ul>
Linking this recipe to <a href="http://www.fullscoops.net/2014/06/event-announcement-favorite-recipes.html#more"><span style="color: purple;">Favorite recipes</span></a> of full scoops, event of<span style="color: purple;"> <a href="http://zestysouthindiankitchen.com/favorite-recipes-event">Swathi </a></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-8109109952915547512014-05-31T00:10:00.000-07:002014-05-31T00:10:18.457-07:00Sweet chutney for Chaats - Dates Tamarind Sweet Chutney Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIRrrUwyMLHB-Q_dVRlsNSwziY7Vx3D-b0bh6x-EbwDQGP280pdptI7jexGesDBdzybgf9SI7348jwUWWRtEtEc20tjbolZfn2f8oYqkj2_nAKr73EKgZie1hv4nrCuq5vYk9ewcSkYtx/s1600/DSC_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Chutney" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIRrrUwyMLHB-Q_dVRlsNSwziY7Vx3D-b0bh6x-EbwDQGP280pdptI7jexGesDBdzybgf9SI7348jwUWWRtEtEc20tjbolZfn2f8oYqkj2_nAKr73EKgZie1hv4nrCuq5vYk9ewcSkYtx/s1600/DSC_0277.JPG" height="640" title="Sweet Chutney" width="426" /></a></div>
Sweet chutney and green chutney are must for any chaat recipes which elevates the taste of chaats. When i went in to try out some chaat recipes, i decided to make all ingredients that goes into it from scratch. This chutney is a perfect blend of sweet and sour using dates and tamarind. Unlike green chutney this is bit time consuming, but you can make it more and keeps well upto a month.<br />
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Usually the sweet/imli chutney served in chaat shops is made with tamarind and jaggery, but when making at home you can make it bit healthier with dates and raisins which i noticed in most blogs. I referred this recipe from <span style="color: purple;"><a href="http://www.rakskitchen.net/2010/11/sev-poori-sev-poori-sweet-chutney.html">raks kitchen</a>.</span> This can used for all chaat recipes and you can adjust the consistency as per. So now onto the meetha chutney.....<br />
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<b><span style="font-size: x-large;">Sweet Chutney/ Dates & Tamarind Chutney - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 15 mins | Cooking time: 30 mins | Recipe cuisine: Indian | Category: Dips</i></b></span><br />
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<br />
Dates (pitted) - 15 nos<br />
Raisins - 8 nos (optional)<br />
Tamarind paste - 2 tbsp<br />
or<br />
Tamarind - 2 lemon sized balls<br />
Jaggery - 1 tbsp<br />
Chaat masala - 1 tsp<br />
Roasted cumin/Jeera powder - 1 tsp<br />
Chilli powder - 1 tsp<br />
Salt and water as needed.<br />
<br />
<b>Method:</b><br />
1. Pressure cook the dates and tamarind with little water upto 3 whistles. (This is an easy way to extract pulp. Alternatively you can also soak both in hot water for 10-15 mins and then proceed.)<br />
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2. Cool down and extract the thick pulp from tamarind and then grind the dates to a smooth paste.<br />
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3. In a sauce pan combine tamarind paste, dates paste, jaggery and water and bring to boil.<br />
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4. In between add red chili, chaat masala and salt and bring it to a saucy consistency.<br />
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5. Finally add the jeera powder and lastly give a boil.<br />
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Once cooled down store in a clean container.<br />
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My notes:<br />
<ul>
<li>You can adjust the consistency as per the recipe. For eg. for chaat recipes, be it saucy consistency, whereas you can make it thick and use as a spread for bread along with green chutney. </li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com3tag:blogger.com,1999:blog-5052966208951741542.post-16480611078481169622014-05-28T08:39:00.000-07:002014-05-28T08:39:04.093-07:00Mushroom Biryani - Kaalan Biryani - Pressure cooker Biryani. <div class="separator" style="clear: both; text-align: center;">
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It been so long i have posted any rice recipes and here i am with and aromatic mushroom biryani. We Indians always have a special attachment to biryani whether it is south or north and this one pot meal is no exception. Though 'dhum' biryani has it's own authentic taste, pressure cooker biryani comes in hand anytime for households to try. Any special occasions in our family will not pass with a biryani.<br />
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I just followed my veg biryani style of cooking, except for the marination and proceeded. It's always a hit at our home. While i love mushrooms from my childhood, my lil one has a slight aversion towards this veggie, she picks it separately and haves the rice alone.<br />
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<b style="font-size: xx-large;">Mushroom Biryani Recipe - Ingredients:</b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 30 mins | Cooking time: 30 mins | Recipe cuisine: Indian | Category: Main course</i></b></span><br />
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<br />
Basmati rice - 1 cup heaped<br />
Water - 2 cups<br />
Mushroom - 200 gm ( 1 packet of button mushrooms)<br />
Onion - 1 thinly sliced<br />
Salt to taste<br />
Oil - 1 tbsp<br />
Ghee - 1 tbsp<br />
<br />
<b>To marinate mushrooms:</b><br />
Curd - 3 tbsp<br />
Coriander powder - 1 tsp<br />
Red chili pow - 1/2 tsp<br />
Turmeric pow - 1/2 tsp<br />
Garam masala - 1/2 tsp<br />
Cumin pow - 1/2 tsp<br />
<br />
<b>To grind:</b><br />
Tomato - 1 chopped<br />
Mint leaves - 1/4 cup<br />
Coriander leaves - 1/4 cup<br />
Garlic - 3 cloves<br />
Ginger - small piece<br />
Green chili - 2 nos<br />
Fennel seeds - 1 tsp<br />
<br />
<b>To temper:</b><br />
Bay leaf - 1<br />
Cloves - 3<br />
Cinnamon - 1"inch<br />
Cardamon - 2<br />
Sahi jeera - 1 tsp<br />
<br />
<b>To garnish: (optional)</b><br />
Onion - 1 thinly sliced<br />
cashews and raisins - a hand full<br />
Oil for frying onions.<br />
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<b>Method:</b><br />
1. Clean the button mushrooms and marinate with all the spice powders and curd given under ' to marinate' and keep aside for 15 - 20 mins.<br />
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2. Mean while wash and soak the basmati rice for 15 mins.<br />
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3. Grind all the ingredients under' to grind' to smooth paste with little water and keep aside.<br />
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4. Heat ghee and oil in a pressure cooker. Once the oil is hot enough throw in all the whole masala's (bayleaf, cloves, cinnamon, cardamon,sahijeera). Add the thinly sliced onion and saute till it turns golden brown. (You can also add cashews and raisins at this stage itself.)<br />
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5. Then add the grounded tomato mixture paste and saute till the raw smell leaves.<br />
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6. Now add the marinated mushrooms and saute 2-3 mins till mushroom leaves water and becomes tender.<br />
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7. Once the masala is blended with the mushroom well add the rice and give a quick stir. Add the required water ( 2 cups).<br />
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8. Pressure cook for 1 whistle on low flame, simmer for 5 mins and switch off. Once the pressure is released completely, leave for 5-10 mins and then open it.<br />
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9. Fluff the rice carefully with a fork without breaking the rice. Meanwhile, take a kadai and fry the sliced onion and cashews in oil until golden brown.<br />
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Garnish with fried onion and cashews. Serve hot with raita.<br />
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My notes:<br />
<ul>
<li>I usually add 1:2 ratio for rice and water and it always works well. Don't forget to soak the basmati rice. </li>
<li>Marinating the mushrooms helps it to absorb the flavors well and adds more taste to biryani.</li>
<li>You can also substitute 1 cup of water with coconut milk.</li>
<li>If want you can squeeze lemon juice in the water to cook, it helps to keep each rice separated./ grainy. </li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com8tag:blogger.com,1999:blog-5052966208951741542.post-13921043930932613092014-05-26T04:09:00.000-07:002014-05-26T04:09:03.478-07:00Methi Paratha Recipe - Indian Flat Bread with Fenugreek Leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF3jmG8BKFFvhuwppz728H9Kma0BmXKCFE0IBB46gVagXJr_wdh-11b9DyQ3pYs_Y6zc0amzFDnfEZ8Yv2BvYsy5eC9X-EAartm2xxJrh22RUDXvh6goE4IMLKKDla-GLDij74Xrvklg6/s1600/DSC_0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Methi Paratha" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF3jmG8BKFFvhuwppz728H9Kma0BmXKCFE0IBB46gVagXJr_wdh-11b9DyQ3pYs_Y6zc0amzFDnfEZ8Yv2BvYsy5eC9X-EAartm2xxJrh22RUDXvh6goE4IMLKKDla-GLDij74Xrvklg6/s1600/DSC_0882.JPG" height="640" title="Methi Paratha / Methi Thepla" width="426" /></a></div>
Nutritious and packed with flavors these methi parathas are delicious and can be made as a quick breakfast or dinner. My usual choice is to add some mashed potatoes along with methi leaves, but this time i went ahead with only fresh methi leaves. I see to include fresh methi leaves in our menu either in the from of parathas or methi puris, both are our favorite.<br />
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These parathas are a combination of greens and some indian spices and is so easy to make as they are not stuffed and directly added to the flour. So with no delay onto the recipe.<br />
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<b style="font-size: xx-large;">Methi Paratha / Methi Thepla Recipe - Ingredients:</b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Prepatation time: 20 mins | Cooking time: 10 mins | Recipe cuisine: Indian | Category: Main-course.</i></b></span><br />
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<br />
Atta / Wheat flour - 2 cups<br />
Methi leaves - 1 bunch tightly packed<br />
Garlic - 2 cloves finely chopped<br />
Green chili - 1 finely chopped<br />
Jeera / Cumin seeds - 1 tsp<br />
Salt as needed<br />
Warm water as needed<br />
Oil/ Butter as required<br />
<br />
<b>Method:</b><br />
1. Rinse the methi leaves , drain completely , chop finely along with garlic and green chili.<br />
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2. In a bowl take wheat flour, add methi leaves, green chili, garlic, jeera and salt.<br />
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3. Add warm water little by little and knead to a soft and stiff dough. Keep aside for 15 - 20 mins. Divide the dough into medium size equal balls.<br />
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4. Roll the dough into medium size rotis. Heat a tawa and place the rotis, apply little butter or oil and cook the parathas till they are browned on both sides.<br />
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<br />
Serve hot with pickle and raita.<br />
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<b>My Notes:</b><br />
<br />
<ul>
<li>You can add red chili powder and turmeric instead of green chili to get curry flavor and color. </li>
<li>As i have mentioned you can also add mashed potatoes along with leave</li>
<li>Roll the dough slightly thicker so that they will puff up. </li>
</ul>
<br />
<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com9tag:blogger.com,1999:blog-5052966208951741542.post-18874279644609052132014-05-22T07:40:00.000-07:002014-05-22T07:40:04.319-07:00Homemade Puri for Chaats - Puri Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirvmXaU7u9Wf8H6Fj6zh2mJ24Ie2UjkXm9CR1uB4vZn1ZNFcL4Z81nhAdLHnQeNwlMjGpstk0nVKFcoZx8NwmyaziFFu44VZl1Ip2g0mg8VRlhL1noilJchX9N7EEWkj5EdXKnf2Qqjj_/s1600/DSC_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puri for Chaats" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirvmXaU7u9Wf8H6Fj6zh2mJ24Ie2UjkXm9CR1uB4vZn1ZNFcL4Z81nhAdLHnQeNwlMjGpstk0nVKFcoZx8NwmyaziFFu44VZl1Ip2g0mg8VRlhL1noilJchX9N7EEWkj5EdXKnf2Qqjj_/s1600/DSC_0298.JPG" height="640" title="Puri for Chaats" width="426" /></a></div>
Pani Poori/ Golgappas is one of my most favorite chaat recipe and the list is endless. It carries way back to my school and college days. I rarely get chance to taste a plate of <span style="background-color: white;">my favorite masala puri or pani poori a</span>s there were only minimal chaat shops near our house. But now it's seen every luke and corner of each street. There need not be any special reason to have chaats, and for me, whether it be winter or summer, i can have chaat's any time.<br />
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I was in a plan to make these golgappa's at home and was not in a mood to buy store bought puris. So tried these mini puris at home and it turned out super perfect and crispy. It sure a keeper recipe. I tired both by using baking soda and soda water but the later is recommended. These puris can used for all chaat recipes, whether pani, sev, masala, bhel and goes on...<br />
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<span style="font-size: x-large;"><b>Puri for Chaats - Ingredients:</b></span><br />
<b><i><span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;">Preparation time: 30 mins | Cooking time: 10 mins | Recipe category: Chaats | Makes: 20-25 puris</span></i></b><br />
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Sooji /Semolina / Rava- 1/2 cup<br />
Maida - 2 tbsp<br />
Club Soda water or Warm water - 3 tbsp<br />
Salt as needed<br />
Oil for Frying<br />
<br />
<b>Method:</b><br />
1. Combine rava, plain flour, and salt<br />
<span style="text-align: center;">2. Add soda water little by little to make a stiff and soft dough. Knead well and allow it to rest under a wet </span><span style="text-align: center;">muslin cloth for 15-20 mins. </span><br />
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<span style="text-align: center;"><br /></span>
<span style="text-align: center;">3. Divide the dough into 2-3 equal portions. Roll in the dough on a counter top as thin as possible. Cut into circles using a cookie cutter or small katori.</span><br />
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4. Heat oil and fry the puris over medium flame till they puff up and turn golden brown on both sides. ( press slightly each puri using a slotted spoon till they puff up in the oil).<br />
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Once cooled down you can store them in an airtight container upto a week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PonZ4pGRHFuQYLh67_fcUO4iWzpHQ19EspVfRZPbjW8xiavmm_9KtYBjnflxhcPV_0c9Pjd_GPLhLdfl1oMi9YWrsQcV4NbejZe6lj4b_-XTtbHvJ3TGakw_JIrBaqhX_eH24WSPxkos/s1600/DSC_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PonZ4pGRHFuQYLh67_fcUO4iWzpHQ19EspVfRZPbjW8xiavmm_9KtYBjnflxhcPV_0c9Pjd_GPLhLdfl1oMi9YWrsQcV4NbejZe6lj4b_-XTtbHvJ3TGakw_JIrBaqhX_eH24WSPxkos/s1600/DSC_0332.JPG" height="640" title="Puri for Chaats" width="426" /></a></div>
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My notes:<br />
<ul>
<li>Instead of soda water you can use warm water. It also works well. </li>
<li>Place the rolled puris under a damp cloth while one batch is frying.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com5tag:blogger.com,1999:blog-5052966208951741542.post-50480399405039397242014-05-20T08:12:00.001-07:002014-05-20T08:12:23.023-07:00Mango Yogurt & Granola Parfait<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz0uzrO1z1S3SSNOdvxkRgnagSIAZr7EKf1cAeEThI9cO9EAuhlDn0yksa4G7vlmkyRFuYw2MGaaxTO1JYwTYXhAdmpWMmPigeJ3GKLeTk_t6kyHfUynB9Du2Hzl-4osBM-YZ0DG7-k8y/s1600/DSC_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Yogurt Granola Parfait" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz0uzrO1z1S3SSNOdvxkRgnagSIAZr7EKf1cAeEThI9cO9EAuhlDn0yksa4G7vlmkyRFuYw2MGaaxTO1JYwTYXhAdmpWMmPigeJ3GKLeTk_t6kyHfUynB9Du2Hzl-4osBM-YZ0DG7-k8y/s1600/DSC_0385.JPG" height="640" title="Mango Yogurt Granola Parfait" width="426" /></a></div>
Mango recipes are endless and here's another one for this season.! This healthy yogurt granola parfait is best way to start your breakfast with and often contains some of breakfast's major staples. It's nothing but a layer of yogurt and your favorite fruits layered with granola/ muesli and is ready in minutes.<br />
<a name='more'></a><br />
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When served in individual glasses they look so pretty and inviting. It's quite filling and something different to try from the regular oats porridge. The variations are endless and you can use any seasonal fruits as toppings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lHQFzbEYLfI7d7wufowIf-2xK9l4UnYdwZTOlWsLq0H8ggNvtAqU4NIUBMPLhLP8SU7R0A0rD9hDIXCVo93geX4U7WxPeqR5YGySwJAqxbXzADcjaSQf7JYOAkMDR4gUxLf30tiVtttl/s1600/1-Part+VI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Yogurt Granola Parfait" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lHQFzbEYLfI7d7wufowIf-2xK9l4UnYdwZTOlWsLq0H8ggNvtAqU4NIUBMPLhLP8SU7R0A0rD9hDIXCVo93geX4U7WxPeqR5YGySwJAqxbXzADcjaSQf7JYOAkMDR4gUxLf30tiVtttl/s1600/1-Part+VI.jpg" height="300" title="Yogurt Granola Parfait" width="400" /></a></div>
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<span style="font-size: x-large;"><b>Mango Yogurt & Granola Parfait Recipe - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 30 mins | Recipe cuisine: World | Category: Breakfast/ Dessert | Serves: 1</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUIKaLxaTh3Wdrg5rhbgCVpes7C410a9PJ_-U4Y5YSq70KuivGRn1xamIs92sPkOZPebQklsNfEAs6cog-XZ3gx5RO2BzfMP3mTFq7335Bc1sGEcayA6WtvSONxQvaa_ceW07I7ySeKdh/s1600/DSC_0387.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUIKaLxaTh3Wdrg5rhbgCVpes7C410a9PJ_-U4Y5YSq70KuivGRn1xamIs92sPkOZPebQklsNfEAs6cog-XZ3gx5RO2BzfMP3mTFq7335Bc1sGEcayA6WtvSONxQvaa_ceW07I7ySeKdh/s1600/DSC_0387.JPG" height="200" width="133" /></a></div>
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Muesli or Granola - 1/2 cup<br />
Yogurt (thick curd) - 1 cup ( i used store brought Mango yogurt)<br />
Powdered sugar - 1 tsp ( If using home yogurt)<br />
Honey - 1 tbsp<br />
Ripe mango - 2 tbsp (chopped)<br />
Chopped nuts - 1 tbsp<br />
<br />
<b>Method:</b><br />
1. If using home yogurt, hung the curd for 1 hr undisturbed. You can make if flavored by adding puree of your favorite fruit like strawberry or mango and mix it with curd. Add powdered sugar and mix it. Home made flavored yogurt is ready for assembling.<br />
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2. For assembling: Take a glass and spoon little yogurt for the first layer, then muesli, chopped nuts and honey and spread some chopped mangoes.<br />
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3. Again fill the yogurt mixture and continue the same process and finish it with chopped mangoes.<br />
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Serve immediately. Chilled yogurt and a bite of crispy crunchy muesli with the sweetness of fruits simply tasted delight. You can also serve as a dessert after a meal and please your family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6wzO1PlSaVdGigwiwIrRLxa2DXuxxx7hbwur2Z-uc3XGZRLDi14qU6Wtb1sI5aPoopo1KkxPD0l1RivjRJjrDQE7XvnJeQFCaRBAKmxj0lr1OE0_qCPM50CfJBxE2TSOkf699D3-AD1I/s1600/DSC_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fruit yogurt granola parfait" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6wzO1PlSaVdGigwiwIrRLxa2DXuxxx7hbwur2Z-uc3XGZRLDi14qU6Wtb1sI5aPoopo1KkxPD0l1RivjRJjrDQE7XvnJeQFCaRBAKmxj0lr1OE0_qCPM50CfJBxE2TSOkf699D3-AD1I/s1600/DSC_0396.JPG" height="640" title="Fruit Yogurt Granola Parfait" width="426" /></a></div>
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My notes:<br />
<br />
<ul>
<li>The addition to this recipe is endless and play with your creativity. You can mix a tbsp of cream with yogurt to make it even more richer.</li>
<li>Top with your favorite jam and finish off.</li>
<li>See that, once arranged to serve immediately as the granola/muesli should be crisp. </li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-27914869957587256692014-05-17T23:48:00.002-07:002014-05-17T23:48:58.419-07:00Palak Paneer Recipe <div class="separator" style="clear: both; text-align: center;">
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Another amazing paneer recipe with the goodness of spinach. Like most people even i hesitated to taste this dish initially. I had a chance to taste this dish first along with my friends at Rayappa's in Coimbatore. It was not bad as i thought, and was rich and creamy with a splendid blend of taste, texture and flavor. I have tried few times at home and i found this is the only way to make my little one intake some greens. <a name='more'></a></div>
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Paneer is cooked in pureed spinach and is made rich with the addition of cream and spices. As spinach is sauteed and then pureed you don't find it odd. It goes well with any type of Indian breads and pulao. </div>
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<div>
<b><span style="font-size: x-large;">Palak Paneer Recipe - Ingredients:</span></b></div>
<div>
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 15 mins | Cooking time: 30 mins | Recipe cuisine: Indian | Category: Side dish</i></b></span></div>
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<div>
<br /></div>
<div>
Paneer - 3/4 cup</div>
<div>
Spinach - 1 bunch </div>
<div>
Onion - 1 medium</div>
<div>
Tomatoes - 2 small</div>
<div>
Green chili - 3 </div>
<div>
Turmeric - a pinch</div>
<div>
Coriander powder - 1 tsp</div>
<div>
Kasuri Methi - a pinch</div>
<div>
Milk or Cream - 1/4 cup</div>
<div>
Oil/ Ghee - 3 tbsp</div>
<div>
Salt as needed.</div>
<div>
<br /></div>
<div>
<b>To roast and grind:</b></div>
<div>
Cinnamon - 1/2 inch</div>
<div>
Cloves - 1</div>
<div>
Cardamon- 1</div>
<div>
Pepper - 1 tsp</div>
<div>
Cumin seeds - 1 tsp</div>
<div>
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<div>
<b>Method:</b></div>
<div>
1. Roast the ingredients under 'to roast and grind' on low flame. Take care not to burnt. Cool down, powder and keep aside.</div>
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2. Clean and wash the spinach leaves and discards the steam part. In a pan add the washed spinach leaves and saute for a while till it shrinks. </div>
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<div>
3. Cool down. Grind with green chilies to smooth puree.</div>
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4. Heat ghee or oil in the pan and fry onions. Add coriander and turmeric powder and saute for a min.</div>
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<div>
5. Add the tomatoes and fry till it turns mushy. Take kasuri methi, crush between your palms and add to it. </div>
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6. Once the tomatoes turns mushy add the palak paste and cook for 3-4 mins until the raw smell disappears. </div>
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7. Add the paneer. Slowly add the cream or milk and gently give a stir. </div>
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8. Finally add the grounded masala and mix well. Switch off and transfer to a serving dish. </div>
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Serve hot with roti's or chappatis or hot pulao. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvYaAWMrMxOwhDFgS6hcXh_x0QddYEJC7-K6Awd3gTt67EEFzuqjBvIeSIuzaiIyycXxyXUQFeuskJDThTcbazvrSil7bZ-zoHjYj-oWS3cjUtVy05Z8unlxE47YkCS5w9h-ZSi5Meyrb/s1600/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Palak Paneer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvYaAWMrMxOwhDFgS6hcXh_x0QddYEJC7-K6Awd3gTt67EEFzuqjBvIeSIuzaiIyycXxyXUQFeuskJDThTcbazvrSil7bZ-zoHjYj-oWS3cjUtVy05Z8unlxE47YkCS5w9h-ZSi5Meyrb/s1600/DSC_0274.JPG" height="640" title="Palak Paneer" width="426" /></a></div>
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My Notes:</div>
<div>
<ul>
<li>Instead of cream or milk you can also use 1/4 cup of thick curd. </li>
<li>If want you can add 1 tsp of ginger garlic paste while frying onions. I omitted it.( just because lazy to grind)</li>
<li>You can keep the paneer soaked in hot water until use, so that it absorbs well in the gravy,</li>
<li>Use only the leaves of spinach and avoid the stems. </li>
</ul>
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com6tag:blogger.com,1999:blog-5052966208951741542.post-86294791959182440192014-05-14T06:40:00.000-07:002014-05-14T06:40:25.710-07:00BourBon Biscuit Milkshake Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfUarV3ClXHIYVzJdOwNCVgEyRAkIs2OoixNecI_fUKCjAKnoWCjqM1NV49HepF1EpYWiKqlYquUMrWArD8p2rLmjSiIH0RKa7AtNvoxw5sWvrLtwx9lc8t2wBkQxlBrsM-Oev9X2lbHA/s1600/DSC_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="BourBon Milkshake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfUarV3ClXHIYVzJdOwNCVgEyRAkIs2OoixNecI_fUKCjAKnoWCjqM1NV49HepF1EpYWiKqlYquUMrWArD8p2rLmjSiIH0RKa7AtNvoxw5sWvrLtwx9lc8t2wBkQxlBrsM-Oev9X2lbHA/s1600/DSC_0382.JPG" height="640" title="BourBon Milkshake" width="426" /></a></div>
No special introduction is needed for this, milkshake made with bourbon biscuits. When i tried oreo biscuit milk shake this was in my mind and prepared it this weekend. Me and my little one love Bourbon biscuits and a milkshake made with it!!....what's more, we just dug into it. For a rich taste i added some chocolate syrup and vanilla ice cream.<br />
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It was thick and yummy as the one served in restaurants. My kiddo loved it and was licking the leftover too. Do try this easy yummy milkshake and surprise your kids this summer.<br />
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<span style="font-size: x-large;"><b>Bourbon Milk shake - Ingredients</b></span>:<br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Recipe cuisine: World | Category: Drinks</i></b></span><br />
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Bourbon Biscuit - 4 nos with cream<br />
Milk - 1 cup<br />
Chocolate syrup - 1 tbsp<br />
Sugar - 2 tbsp<br />
Vanilla Ice cream - 1 -2 scoops<br />
Chocolate semiya - 1 tsp for decoration<br />
<br />
<i>I got 2 medium glass from the above quantity.</i> <br />
<b>Method:</b><br />
1. Boil the milk, bring to room temperate and freeze it until use.<br />
2. Blend together biscuits, sugar and chocolate syrup until smooth.<br />
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3. Add the a scoop of vanilla ice cream and blend it.<br />
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4. Crush and add the milk. Blend it on high until frothy.<br />
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Top with remaining ice cream or whipped cream and decorate with chocolate semiya. Serve chilled.<br />
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Notes:<br />
<ul>
<li>Instead of chocolate syrup you can additionally add 2 more biscuits. </li>
<li>Using frozen milk gives a thick and luscious texture for the milk shake like the one served in restaurants.</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com4tag:blogger.com,1999:blog-5052966208951741542.post-68801807388060414132014-05-12T06:28:00.000-07:002014-05-12T06:28:03.315-07:00Aloo Paratha Recipe - Potato Stuffed Parathas<div class="separator" style="clear: both; text-align: center;">
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Just as most of the North Indian dishes, Paratha's too are my favorite and specially aloo parathas. They are not only easy to prepare when compared to other, also tastes awesome when served with chilled raita and our favorite pickle. Aloo paratha is one usually i prepare and rarely try other varieties.<br />
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Mostly i prepare them for dinner only. Taking picture at night is like a nightmare and i don't opt for it too, and that's why you cannot find any paratha recipe's in my blog. This time i planned and managed to take pictures in the morning itself.<br />
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<span style="font-size: x-large;"><b>Aloo Paratha Recipe - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 20 mins | Cooking time: 10 mins | Recipe cuisine: Indian | Category: Main course</i></b></span><br />
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<b>For Paratha:</b><br />
Wheat Flour - 1 cup<br />
Warm water - as needed<br />
Salt as needed<br />
Oil/ Butter for applying<br />
<br />
<b>For Potato Stuffing:</b><br />
Potato - 3 medium<br />
Jeera - 1/2 tsp<br />
Red chili powder - 1/2 tsp<br />
Turmeric - a pinch<br />
Coriander leaves - few chopped<br />
Oil - 1 tsp<br />
Salt as needed.<br />
<br />
<b>Method:</b><br />
1. In a wide bowl mix the flour and salt. Add warm water little by little and keep kneading to a soft pliable dough. Allow it to rest for about 20 mins. Meanwhile we can prepare the potato stuffing.<br />
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2. Pressure cook the potatoes for 2 whistles until soft , peel and mash it well and keep aside.<br />
3. In a kadai , heat a tsp of oil and splutter jeera . Add the mashed potatoes along with salt, turmeric and red chili powder and saute for 2 mins.<br />
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4. Finally add the coriander leaves and give a stir. Switch off and allow to cool.<br />
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5. Once cooled make small balls from the mixture. Divide the chapathi dough into equal balls slightly bigger than the potato balls.<br />
6. Flour the surface and roll the chapathi slightly thicker to a small round. Place the aloo ball in the center and gather from all sides and seal it.<br />
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7. Turn to the other side and stat rolling the parathas. Make sure the thickness is even on all sides.<br />
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8. Heat a tawa and place the parathas. Rub some butter or ghee and cook both sides until it turns golden brown.<br />
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Serve hot with raita and pickle of your choice. We had with boondi raita and mango pickle...yummm..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeo028fUMawhmMHRoNm2sR9f1fnSIlnfg7eiuuSICf8j5DSbhefgIw0YGQMG62LbqhcryTZvsCLbFsKhefQLhd7Epb-5tyQtnEP32Fl3n1z37epeQnYBJboZEh3wmclegFa2AVP49Tb9t/s1600/DSC_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Aloo Paratha recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeo028fUMawhmMHRoNm2sR9f1fnSIlnfg7eiuuSICf8j5DSbhefgIw0YGQMG62LbqhcryTZvsCLbFsKhefQLhd7Epb-5tyQtnEP32Fl3n1z37epeQnYBJboZEh3wmclegFa2AVP49Tb9t/s1600/DSC_0860.JPG" height="640" title="Aloo paratha recipe" width="426" /></a></div>
<br />
My Notes:<br />
<ul>
<li>Make sure the parathas are rolled even on all sides. </li>
<li>Brush with ghee or butter while serving. </li>
<li>Before rolling the sealed paratha you can just flatten with your palm and then start rolling. </li>
<li>Stuffing's are endless and will come up with more stuffed parathas. </li>
</ul>
<div>
Linking this recipe to <a href="http://gayathriscookspot.blogspot.in/2014/05/maa-inji-oorugai-ginger-mango-pickle.html">WTML Event</a> hosted by Gayathri. </div>
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com3tag:blogger.com,1999:blog-5052966208951741542.post-62365602243716366282014-05-11T07:17:00.001-07:002014-05-11T07:17:33.057-07:00Neer Moru - Sambaram - Spicy Butter Milk Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQF5yMpfdMa4a6Perwpry-0hH3r8-Ht6eXUYbGo2wUNFeLLCKk3Uy_xLA8cq5LoxFPWkUxwyuAhbqVpuNeRVPV_p3CqpwvRJ3LR5-0Rq52Z2J2rmRzNM-LSFd5aw5Q411015oPaoM3UHw/s1600/DSC_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Neer Moru recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQF5yMpfdMa4a6Perwpry-0hH3r8-Ht6eXUYbGo2wUNFeLLCKk3Uy_xLA8cq5LoxFPWkUxwyuAhbqVpuNeRVPV_p3CqpwvRJ3LR5-0Rq52Z2J2rmRzNM-LSFd5aw5Q411015oPaoM3UHw/s1600/DSC_0203.JPG" height="640" title="Neer Moru Recipe" width="426" /></a></div>
Yet another summer cooler drink perfect for the scorching heat. Neer moru in Tamil or Sambaram in Malayalam is familiar with most households and is a simple healthy drink. A glass of neer moru served after a heavy meal is really comforting and helps in digestion too. Usually i don't temper neer moru, but if want you can do it. Home made healthy drink to keep away from aerated drinks.<br />
<a name='more'></a><br />
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<br /></div>
<div>
<span style="font-size: x-large;"><b>Neer Moru / Sambaram - Ingredients:</b></span></div>
<div>
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Recipe cuisine: Indian | Category: Drinks</i></b></span></div>
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<br /></div>
<div>
Thick Yogurt - 1 cup<br />
Water - 2 cups<br />
Green chili - 1 (optional)<br />
Ginger - small piece<br />
Coriander leaves - 1 tbsp chopped<br />
Asafoetida - a generous pinch<br />
Jeera/ Cumin seeds - 1/2 tsp<br />
Lemon juice - 1/2 lemon (optional)<br />
<br />
<b>If Tempering:</b><br />
Oil - 1 tsp<br />
Mustard - 1/2 tsp<br />
Curry leaves - a sprig.<br />
<br />
<b>Method:</b><br />
1. Beat the curd well and keep aside.<br />
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2. Grind green chili, ginger, jeera, asafoetida, lemon juice and few coriander leaves with little (2 tbsp) curd until coarse.<br />
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3. Add the remaining curd and water and beat well with a hand whisk or churn well using <i>traditional 'math' </i>until frothy.<br />
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4. If tempering, temper the ingredients under ' to temper' and add to the butter milk.<br />
<br />
Garnish with remaining coriander leaves and serve chilled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPwTUQ_5iu_KyOXc2Uc2NPmCHidkfPs29K9U3s0xtOOW3U47ZcAi1jRfpP-afmLwaK0361BNumIhC1tA_VwF0c34KD9ER3KKz_ZBtLf9ZRFdbV5M83O-aBMoq6oWbLSwNQBjdX7VPBY7w/s1600/DSC_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Neer Moru" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPwTUQ_5iu_KyOXc2Uc2NPmCHidkfPs29K9U3s0xtOOW3U47ZcAi1jRfpP-afmLwaK0361BNumIhC1tA_VwF0c34KD9ER3KKz_ZBtLf9ZRFdbV5M83O-aBMoq6oWbLSwNQBjdX7VPBY7w/s1600/DSC_0209.JPG" height="640" title="Neer Moru/ Sambaram recipe" width="426" /></a></div>
<br />
My notes:<br />
<ul>
<li>Neer moru/ Sambaram, as the name calls will be watery and so adjust water depending on the thickness of the yogurt.</li>
<li>You can also add few mint leaves while grinding for an additional flavor.</li>
<li>You can store and serve them in earthen pot for a naturally chilled drink.</li>
</ul>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com1tag:blogger.com,1999:blog-5052966208951741542.post-72220746751219826562014-05-06T02:17:00.000-07:002014-05-06T02:17:02.466-07:00Paruppu Rasam <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiz9GLA8Op1Z_b0CpHiH2KYDVsCvmC_3GWWd4KAZHLJd7EPE0sy-ghofZexKmgKNnpVyzunz_iMyHluMHftMjcUmiwvU1kgw5WbZSkbtO48hacHBZ7zyrxvGXvHbZ_U4p7jikafIlBw5M/s1600/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paruppu Rasam Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiz9GLA8Op1Z_b0CpHiH2KYDVsCvmC_3GWWd4KAZHLJd7EPE0sy-ghofZexKmgKNnpVyzunz_iMyHluMHftMjcUmiwvU1kgw5WbZSkbtO48hacHBZ7zyrxvGXvHbZ_U4p7jikafIlBw5M/s1600/DSC_0364.JPG" height="640" title="Paruppu Rasam Recipe" width="426" /></a></div>
Rasam is one of the staple food at my home and MIL space and forms part of the daily meals. For my dad, without 'rasam' his meals will not be complete, so my mom prepares it daily. But still i don't prefer to have it and finishes my meal with just sambar and curd. Though i know the goodness of rasam, i never have it. That's because whenever i have fever my mom gives me <i>rasam kanji</i>, and you may know the reason now...,<br />
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But after marriage things have changed and my tastes also and i do prepare rasam atleast during weekends.<br />
My usual one is tomato rasam with lots of pepper and garlic. I rarely prepare varieties in rasam, and this paruppu rasam is one among them. It was quite a comforting lunch. Here comes the recipe..<br />
<br />
<b><span style="font-size: x-large;">Paruppu Rasam Recipe - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Cooking time: 10 mins | Recipe cuisine: South Indian | Category: Side dish</i></b></span><br />
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<br />
Toor dal - 1/4 cup<br />
Tamarind - 1 gooseberry sized ball<br />
Green chili - 1<br />
Garlic - 2-3 cloves<br />
Ginger - small piece<br />
Tomato - 1<br />
Coriander - 2 tsp<br />
Turmeric - a pinch<br />
Salt to taste<br />
<br />
<b>To roast and grind:</b><br />
Jeera/ cumin seeds - 1 tsp<br />
Pepper - 1 tsp<br />
<br />
<b>To temper:</b><br />
Oil - 1 tsp<br />
Mustard - 1/2 tsp<br />
Hing/asafoetida - a pinch<br />
<br />
<b>Method</b>:<br />
1. Soak the tamarind in hot water, extract the juice and keep aside. Dry roast the jeera and pepper until nice aroma arises. Cool down, grind it coarsely and keep aside. Pressure the toor dal and mash with boiled<br />
water.<br />
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2. Heat oil in a kadai and splutter ingredients under ' to temper. Add green chili, garlic, ginger and chopped tomatoes. Saute for a while.<br />
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3. Add the tamarind juice and bring to boil until the raw smell leaves. Now add the dal along with water.<br />
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4. Throw in the jeera and pepper along with salt and turmeric and allow it to boil for a min or two.<br />
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Garnish with coriander leaves and serve with hot rice or have as it is.<br />
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My Notes:<br />
<br />
<ul>
<li>Don't allow the rasam to boil for more time as it will loose it's taste and turn bitter. </li>
<li>I do add ginger and garlic in all type of rasam's.</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com3tag:blogger.com,1999:blog-5052966208951741542.post-41396963240263371412014-05-03T23:27:00.000-07:002014-05-03T23:27:14.875-07:00Mango Lemonade - How to make Mango Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIncLW0Pli5wvMGOvzEyzlWrkuJLUPkH0veRtgUyRKjTZVdqEQq1cFds6sEsnxEykPOj7a-tEux4GHsg7XaDPGCGypFBEfpTuyKCdVuglObU75YF7naXoycCQdZFuhF7xb2PtQQmAFGzki/s1600/DSC_0170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Lemonade" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIncLW0Pli5wvMGOvzEyzlWrkuJLUPkH0veRtgUyRKjTZVdqEQq1cFds6sEsnxEykPOj7a-tEux4GHsg7XaDPGCGypFBEfpTuyKCdVuglObU75YF7naXoycCQdZFuhF7xb2PtQQmAFGzki/s1600/DSC_0170.JPG" height="640" title="Mango Lemonade" width="426" /></a></div>
I bought a basket of mango keeping in mind to prepare 2 -3 recipes. After being done with <a href="http://anuskitchendelights.blogspot.ae/2014/04/mango-panna-cotta-recipe-how-to-make.html">mango panna cotta</a> i reserved few mango pulp for mango lemonade. The punch of lemon and sweetness of mangoes<br />
together is a great combination to please. It was such a refreshing drink for the rising temperature here.<br />
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Unlike most of the lemonade recipes, this recipe calls for the preparation of sugar syrup first and then mango pulp is added, which i noted from <a href="http://www.sharmispassions.com/2012/05/mango-lemonade.html">sharmis blog.</a> This helps it to keep well for more days. You can mix with cold water as needed. </div>
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<span style="font-size: x-large;"><b>Mango Lemonade - Ingredients:</b></span></div>
<div>
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Cooking time: 10 mins | Recipe category: Drinks</i></b></span></div>
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<div>
Mango pulp - 1 cup</div>
<div>
Sugar - 1/2 cup</div>
<div>
Water - 1 cup</div>
<div>
Lemon juice - from 2 lemons</div>
<div>
Cold water - as required to make the drink.</div>
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<b>Method</b>:</div>
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1. Squeeze the lemon and take the juice, discard the seeds and keep aside. Blend the mango pulp to make the puree and set aside till use.<br />
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2. In a pan add sugar and water and stir continuously till sugar dissolves. Let it bubble and allow it to boil till a single thread consistency is reached. Switch off and cool down completely.<br />
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3. Once the sugar syrup is cooled , add the mango pulp and lemon juice to it.<br />
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4. Mix well and store the mango concentrate in an air tight jar.<br />
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While serving add ice cubes and cold water along with the mango concentrate and serve chilled. </div>
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Notes:</div>
<div>
<ul>
<li>Make sure the sugar syrup is completely cooled down before adding mango pulp.</li>
<li>It keeps well refrigerated up-to a week. </li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-60326373400615789732014-04-30T22:54:00.001-07:002014-04-30T23:58:58.323-07:00Mango Panna Cotta Recipe - How to make Mango Panna Cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtLRh_SPHyzwIuAsSJ3mzp-M_aj7uxlqQP-CSoKfpckWilbDxXeYggudZNobW7C-71Bm9KkxsWr1qW26JwVUKOnLErIxBbQlVPVX6-bnszZuvoOl_0ze16kx8qbInohNjfFK56pXo8ny3/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Panna cotta" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtLRh_SPHyzwIuAsSJ3mzp-M_aj7uxlqQP-CSoKfpckWilbDxXeYggudZNobW7C-71Bm9KkxsWr1qW26JwVUKOnLErIxBbQlVPVX6-bnszZuvoOl_0ze16kx8qbInohNjfFK56pXo8ny3/s1600/DSC_0007.JPG" height="640" title="Mango Panna Cotta Recipe" width="426" /></a></div>
With Summer stepping in it's the season for Mango mania....and our family simply loves mango. For most of us summer season gives sweet mango memories of school vacation, those sunny glorious, summer days with endless fun. When looking for some new mango recipes i was stuck with this mango panna cotta recipe. For anybody new, it's nothing but layered cooked cream and mango coulis. It's again an elegant Italian layered dessert with creamy flavor that beautifully pairs with luscious tropical mango puree.<br />
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The success of panna cotta lies in its texture. It shouldn't be too firm nor too smooth but have custard creamy texture. Best to serve for any get together as they can be prepared a day ahead and refrigerated. I prepared this dessert for a surprise dinner at our home.<br />
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<span style="font-size: x-large;"><b>Mango Panna Cotta Recipe - Ingredients:</b></span></div>
<div>
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 15 mins | Cooking time: 20 mins | Setting time: 4-6 hrs | Recipe cuisine: Italian | Category: Dessert | Serves: 4 | Source : <a href="http://www.sailusfood.com/2013/06/05/mango-panna-cotta-recipe/">Sailus food</a></i></b></span></div>
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<b><br /></b>
<b>For Cream Layer</b>:</div>
<div>
Heavy cream - 1 1/2 cup</div>
<div>
Milk - 3/4 cup</div>
<div>
Sugar - 1/2 cup</div>
<div>
Vanilla essence - 1 tsp</div>
<div>
Agar agar/China grass strands - 2 tbsp</div>
<div>
<br /></div>
<div>
<b>For Mango Layer:</b></div>
<div>
Mango pulp - 2 cups</div>
<div>
Sugar - 4 tbsp</div>
<div>
Agar agar strands - 2 tbsp</div>
<div>
Lime juice - 1/2 tbsp (optional)</div>
<div>
Cardamon powder - a pinch</div>
<div>
or vanilla essence - 1/2 tsp</div>
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<br /></div>
<div>
<b>Method:</b></div>
<div>
Depending upon which layer you want first, you can proceed with the steps. Prepare and keep ready with serving bowls. </div>
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<div>
<b>For Cream layer:</b></div>
<div>
1. Soak agar agar in 3/4th cup hot water for 5-10 mins . </div>
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2. In a pan add whole milk and cream and bring to boil on low flame. Add the sugar and let it simmer until the sugar dissolves completely. Switch off the gas and set it aside to cool.<br />
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3. Meanwhile prepare the agar agar. In a pan bring the agar agar mixture along with the water to boil on low flame. Stir continuously until the agar agar dissolves completely and becomes clear mixture.<br />
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4. When both the cream and agar agar mixture are still luke warm, mix both and whisk well along with vanilla essence to get a smooth texture.<br />
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5. Pour into individual serving glasses till they are filled halfway.<br />
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6. Cover it tightly with a cling flim or foil and refrigerate for 2-3 hrs until set.</div>
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<div>
<b>For Mango Layer:</b></div>
<div>
1. Soak the agar agar in 3/4th cup hot water for 5-10 mins and follow the same procedure as above to prepare the agar agar mixture. Make sure it dissolves completely. </div>
<div>
2. While the agar agar is soaking you can prepare the mango puree. Blend the mango pulp to smooth puree without adding any water.<br />
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3. In a pan bring the mango puree to gentle boil on low flame and add sugar. Mix well until sugar dissolves and switch off. Set aside to cool.<br />
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4. When both the mango puree and agar agar are luke warm, mix both and whisk then well. If adding cardamon and lemon juice add it at this stage.<br />
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5. Take out the set cream layer and pour the mango coulis. Cover it and return back to fridge and refrigerate for 6 hours or overnight to set well.</div>
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Serve these delicious creamy delight and indulge in those nostalgic memories...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyPUXyMTFL_b0g-DQp46-n_7iIcnyFzbnR7pIREJvEnkSkUqA2b5iCtoWqe9o2VM32VCffIg_bhBHEQ2hD4q6cb7NEDJRVii3HNd76d1-XNDcFXA4s_mqNEouIr9cWQfv_4kk4258KNKh/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango panna cotta" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyPUXyMTFL_b0g-DQp46-n_7iIcnyFzbnR7pIREJvEnkSkUqA2b5iCtoWqe9o2VM32VCffIg_bhBHEQ2hD4q6cb7NEDJRVii3HNd76d1-XNDcFXA4s_mqNEouIr9cWQfv_4kk4258KNKh/s1600/DSC_0056.JPG" height="640" title="Mango Panna Cotta" width="426" /></a></div>
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My Notes:</div>
<div>
<ul>
<li>Instead of agar agar you can also use gelatin. </li>
<li>See that the agar agar dissolves completely to a clear mixture, only then the panna cotta well set properly. </li>
<li>Sugar should be dissolved completely to get a smooth silky texture. </li>
<li>If you want to de-mould, grease the moulds or ramekins before pouring cream.</li>
<li>To get the 'angle effect' just tilt the jars and pour the cream and place it any loaf pan or tray that can hold the glass and set it. Once set keep it straight. I din't give a try might be next time. </li>
</ul>
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com5tag:blogger.com,1999:blog-5052966208951741542.post-27597353768753593922014-04-30T01:28:00.002-07:002014-04-30T01:28:31.839-07:00Eggless Chocolate Cupcakes - Chocolate Cupcake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mzsGPJopQdEeJ5Y5N7N9teUI3XXxbDb_uoQA-8_-QhazdUfiJLjXzgQgleOTROgJg_cubZieOAlJZBaILw7-A4Ofim1FBJAvap-xEP7uKjE9bJD7jRtrIx9wrlchXsJKtre1_X-MNlJL/s1600/DSC_0730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Cupcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mzsGPJopQdEeJ5Y5N7N9teUI3XXxbDb_uoQA-8_-QhazdUfiJLjXzgQgleOTROgJg_cubZieOAlJZBaILw7-A4Ofim1FBJAvap-xEP7uKjE9bJD7jRtrIx9wrlchXsJKtre1_X-MNlJL/s1600/DSC_0730.JPG" height="640" title="Eggless Chocolate Cupcakes" width="426" /></a></div>
These yummilicious cupcakes were in my to do list for a long time....i happened to stumble upon this recipe from <a href="http://www.crunchycreamysweet.com/2013/09/10/eggless-chocolate-mini-cupcakes-recipe/">here.</a> The Ingredients were very simple and came out super good. These cute little cupcakes were really adorable and mind blowing. It had a rich chocolaty flavor and super moist texture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQ9RhfXhfVQtr4S7QdBcxHZkZENPF2XsiNlhfmWSb9bTtCTu8maLikyshtkF3KyliSMBsHHi_pMKoUyDrZ-D0vwuCc_W__-Oz-MMvbD-E3Dfih8mY5cJWEVC_KnL8PlYqWCBHnjli6oLu/s1600/DSC_0755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Cupcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQ9RhfXhfVQtr4S7QdBcxHZkZENPF2XsiNlhfmWSb9bTtCTu8maLikyshtkF3KyliSMBsHHi_pMKoUyDrZ-D0vwuCc_W__-Oz-MMvbD-E3Dfih8mY5cJWEVC_KnL8PlYqWCBHnjli6oLu/s1600/DSC_0755.JPG" height="640" title="Eggless Chocolate Cupcakes" width="426" /></a></div>
As most of my baking recipes are initial attempts and when every time it comes perfect, i feel really delighted. The first batch of these cupcakes got over soon and i am in the thought to bake more.<br />
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<b style="font-size: xx-large;">Eggless Chocolate Cupcakes - Ingredients:</b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 10 mins | Baking time: 20-25 mins | Category: cakes/bakes | Makes 8 muffins</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxt3x45xOnrcLY6rUT7eewWQx9dwKxQiOc6kaYTbrW-rTVRtKxZMVRdcc0xNcYJwOU1PyDhcn1Z4gEUXDKM0g7iyEx47Xe9vudW0S5eHJt75VtYHeRVZe8fjqP2KV8dpmBqRFkEuXuyHgQ/s1600/DSC_0699.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxt3x45xOnrcLY6rUT7eewWQx9dwKxQiOc6kaYTbrW-rTVRtKxZMVRdcc0xNcYJwOU1PyDhcn1Z4gEUXDKM0g7iyEx47Xe9vudW0S5eHJt75VtYHeRVZe8fjqP2KV8dpmBqRFkEuXuyHgQ/s1600/DSC_0699.JPG" height="200" width="133" /></a></div>
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All purpose flour - 3/4 cup<br />
Coco powder - 2 1/2 tbsp<br />
Sugar - 1/2 cup<br />
Baking soda - 1/2 tsp<br />
Salt - 1/4 tsp<br />
Oil - 1/4 cup<br />
Cold water - 1/2 cup<br />
Vanilla essence - 1 tsp<br />
Lemon juice/ Vinegar - 1 tsp<br />
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<b>Method:</b><br />
1. Sieve APF, coco powder, soda and salt twice to ensure even mixing and keep aside .<br />
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2. In a bowl mix oil, sugar,cold water and vanilla and whisk until sugar dissolves completely. Reserve the lemon juice.<br />
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3. Combine the dry and wet ingredients together and gently fold together.<br />
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4. Preheat the oven at 190 deg C for 10 mins , line the muffin trays with liners and keep ready.<br />
5. Just before baking add the vinegar/lemon juice and mix well.<br />
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6. Pour the batter in the liners to fill just 3/4 th. Bake in the preheated oven for 20 -25 mins or until a toothpick inserted comes out clean. Mine got done in 20 mins. Check after 20 mins.<br />
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7. Cool down carefully and invert it on a wire rack.<br />
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For my first batch i wrongly measured oil and added more and you find some cracks on my cupcakes, while for the second i stick on to the original measurement and came out perfectly fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm6BG2lS-3a3zwprSDYNXXG5DhpCFNfvpbvC4p61yxQjWcUHCcfr4GvXOvJaZkNPMl3DqQawy4rmEpEWRpbzSsno59PmzwDuNEJVm7JZLCtmuUP5J7OAw7NS5s5JyeQNf8G7q22xWJo3K/s1600/DSC_0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Cupcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm6BG2lS-3a3zwprSDYNXXG5DhpCFNfvpbvC4p61yxQjWcUHCcfr4GvXOvJaZkNPMl3DqQawy4rmEpEWRpbzSsno59PmzwDuNEJVm7JZLCtmuUP5J7OAw7NS5s5JyeQNf8G7q22xWJo3K/s1600/DSC_0779.JPG" height="640" title="Chocolate Cupcakes" width="426" /></a></div>
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Dig into these delectable chocolate delights. Bake a day ahead so that the flavors get incorporated well.<br />
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Note:<br />
<ul>
<li>You can use white vinegar or apple cider vinegar, both works well.</li>
<li>You can use 1/2 tsp grated orange zest for a orange flavor.</li>
<li>Give a day for the flavors to get incorporated well.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com3tag:blogger.com,1999:blog-5052966208951741542.post-54535737658739673542014-04-27T07:38:00.000-07:002014-04-27T07:38:24.275-07:00Rose Milk Recipe - Summer Cooler Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFb1FBmv2Sj-7vb8ITSHmHhh3WdLSiXM7WpgJXWYXsRm8XiNg8ZH4xzR5ffTO86goRo0DUroVXbxeIHuVWEBeXgPvJxFUEDs9hjQDSGZnh6LnFKZePLgkORouZ336_CSeY8hY-DhFXrZb_/s1600/DSC_0905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose Milk Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFb1FBmv2Sj-7vb8ITSHmHhh3WdLSiXM7WpgJXWYXsRm8XiNg8ZH4xzR5ffTO86goRo0DUroVXbxeIHuVWEBeXgPvJxFUEDs9hjQDSGZnh6LnFKZePLgkORouZ336_CSeY8hY-DhFXrZb_/s1600/DSC_0905.JPG" height="640" title="Rose Milk" width="426" /></a></div>
Summer is in the doorstep and will be peak by the month of July and August here in uae. It's time to jump into something cool, and this summer i will be filling up with some cool recipes. The first recipe that came to my mind was this simple drink, rose milk. Who doesn't go crazy for this pink colored pretty drink.<br />
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It was one of my favorite during childhood and it's long time since i have tasted it too. I got myself a bottle of concentrated rose-syrup and thought to give a try at home. I am sure the kids will go crazy for this. The exotic flavor of rose essence with the goodness of milk , simple and best to beat the scorching heat.<br />
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It's such a simple recipe and you just need to blend all together. I simply couldn't resist myself while taking photographs, and finished one glass immediately after the shot...he..he...<br />
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<b><span style="font-size: x-large;">Rose milk Recipe - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>P</i></b></span><span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>reparation time: 5 mins | Cooking time: 10 mins | Recipe cuisine: Indian | Category: Drinks</i></b></span><br />
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<br />
Milk - 2 cups<br />
Sugar - 2 tbsp ( adjust as needed)<br />
Rose syrup - 2 tbsp<br />
<br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>Method:</b><br />
1. Boil the milk and refrigerate it until chilled.<br />
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2. Take the chilled milk, beat it once and add sugar.<br />
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3. Add the rose syrup.<br />
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4. Beat well to become frothy.<br />
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Serve chilled and enjoy the pretty drink to cool yourself !!!.<br />
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Notes:<br />
<br />
<ul>
<li>Adjust the sweetness according to your taste. </li>
<li>Always whisk once before serving. </li>
</ul>
<br />
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com7tag:blogger.com,1999:blog-5052966208951741542.post-12975289226178950872014-04-23T22:27:00.001-07:002014-04-23T22:27:57.362-07:00Hot Chocolate - Home made Hot Chocolate - Single Serving<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJCL45TfLLMdqQVxHItkJHTRYRDWaWgxhctZMTx0O9NU27SkRDcP0uQ3y3ZDcJNjGoC-38iGOSzvz9fS1WdSC_XyfkhdO4I3-iF-LpSwf2LyazFaWlKxbwVbWEJB_aLCCcc1d6wIxCgX2/s1600/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Chocolate" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJCL45TfLLMdqQVxHItkJHTRYRDWaWgxhctZMTx0O9NU27SkRDcP0uQ3y3ZDcJNjGoC-38iGOSzvz9fS1WdSC_XyfkhdO4I3-iF-LpSwf2LyazFaWlKxbwVbWEJB_aLCCcc1d6wIxCgX2/s1600/DSC_0207.JPG" height="640" title="Hot Chocolate" width="426" /></a></div>
A perfect mug of hot chocolate is a wonderful treat on winter day. This easy homemade hot chocolate will satisfy your carving for something hot and chocolaty. I tried this recipe from Hershey's website and we all loved it. I enjoyed having with a dollop of whipped cream, the blend of hot and cold were fabulous. So simple and can be made in a jiff.<br />
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Actually i made this on a winter day, due to some busy schedules with my little one couldn't post it and was lying in my draft for a while, so thought to share it now.<br />
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<span style="font-size: x-large;"><b>Hot Chocolate - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 2 mins | Cooking time: 2 mins | Recipe cuisine: International | Category: Beverage</i></b></span><br />
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<br />
Milk - 1 cup<br />
Sugar - 1 tsp<br />
Coco powder - 1 tsp (unsweetened)<br />
Dash of salt.<br />
Vanilla essence - 2 drops<br />
<br />
<b>Method:</b><br />
1. Take coco powder, sugar and salt in a cup.<br />
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<br />
2. Stir in vanilla essence and 3 tbsp of milk and blend well.<br />
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<br />
3. In a sauce pan add rest of the milk along with coco mixture and bring to boil. (Alternatively you can also microwave the above in mug on high for 1-2 mins. Use microwave safe mug)<br />
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<br />
4. Remove from heat. Beat well or whisk until foamy.<br />
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<br />
Serve with a dollop of whipped cream or mini marshmallows if desired.<br />
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<br />
Note:<br />
<ul>
<li>You can bring a lot of variation in this recipe by including various flavors.</li>
<li>Adding salt is just to enhance the taste as it blends well with coco. If want you can omit it. </li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com4tag:blogger.com,1999:blog-5052966208951741542.post-68944727480640038872014-04-21T05:09:00.003-07:002014-04-21T05:09:55.894-07:00Bombay Toast Sandwich - Bombay Vegetable Sandwich Recipe <div class="separator" style="clear: both; text-align: center;">
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Bombay toast sandwich is a popular sandwich commonly available in the streets of Mumbai. It is made with potato stuffing along with vegetables, green chutney and grilled to make it crispy & perfect sandwich. Easy and tasty snack that can be packed up for picnic or for kids lunch box. <br />
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I happened to taste it from a nearby cafeteria which provides Indian snacks. They served the evenly cut buttery sandwich with tomato ketchup and my favorite was bombay toast and cheese sandwich. Check out my <a href="http://anuskitchendelights.blogspot.ae/2014/02/cheese-sandwich-grilled-cheese-sandwich.html">cheese sandwich</a> i have already posted. The katta meeta flavor and rich butter in it, makes it more delicious, and i loved it.<br />
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<b><span style="font-size: x-large;">Bombay Toast Sandwich Recipe - Ingredients:</span></b><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 20 mins | Cooking time: 5 mins | Recipe cuisine: Indian | Category: Breakfast/ Snack</i></b></span><br />
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Bread Slices - 4 (brown or white)<br />
Onion - 1 (sliced as thin rings)<br />
Capsicum - 1 (thinly sliced as rings)<br />
Tomato - 1 (sliced as rings)<br />
Potato stuffing - 1 cup (recipe follows)<br />
Chaat masala - 1 tsp<br />
<a href="http://anuskitchendelights.blogspot.ae/2014/04/green-chutney-coriander-chutney-for.html">Green Chutney</a> - 4 tbsp<br />
Butter - to toast<br />
Salt to taste.<br />
Sev for garnishing.<br />
<br />
<b>For Potato stuffing:</b><br />
Potato - 2 (Boiled)<br />
Green peas - 1/4 cup (fresh or frozen)<br />
Onion - 1 medium (chopped finely)<br />
Green chili - 2 (chopped)<br />
Ginger garlic paste - 1 tsp<br />
Cumin seeds - 1/2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Red chili powder - 1/2 tsp<br />
Chaat masala - 1 tsp<br />
Coriander leaves - finely chopped 2 tbsp<br />
Salt to taste<br />
Oil as needed<br />
<br />
<b>Method:</b><br />
<b><i>to prepare potato stuffing</i></b>:<br />
1. Pressure cook the potatoes, mash and peel the boiled potatoes and keep aside.<br />
2. In a kadai splutter jeera and add ginger garlic paste, green chili and onion and saute until they turn pinkish in color.<br />
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3. Add the cooked green peas . Throw in turmeric and chili powder along with salt and fry well.<br />
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4. Add the mashed potatoes along with a tbsp of water. Add the chaat masala and cook it for a couple of mins until it reaches a soft consistency. Garnish with coriander leaves.<br />
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<b><i>to prepare sandwich:</i></b><br />
1. Take the bread slices. Apply butter and green chutney on one side of all slices.<br />
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2. Apply a thick layer of potato stuffing on one slice and level it uniformly using a knife.<br />
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3. Arrange thinly slices vegetables diagonally on the same slice and sprinkle some salt and chaat masala over it.<br />
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4. Place the other slice with chutney side facing downwards and press tightly.<br />
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5. Apply butter on the outer sides also.<br />
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6. Place it on hot tawa, press it and toast both sides until golden brown and crisp or grill it using sandwich maker.<br />
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Remove and cut it into triangles. Serve hot with green chutney and tomato ketchup topped with generous amount of nylon sev and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMGn2QLbz0ePZIMm4lmBlOhyphenhyphen0e9copJuR9oiee9V4fekjOSUkUbkFGkEN3AX65oKfd-H1jP359xy5wrYBLnti91-Ai_55LUi9KrHMzJUVNwmLzoxsu4_8EY_Err0BdzI78FZYj_H03txZ/s1600/DSC_0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bombay Toast Sandwich" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMGn2QLbz0ePZIMm4lmBlOhyphenhyphen0e9copJuR9oiee9V4fekjOSUkUbkFGkEN3AX65oKfd-H1jP359xy5wrYBLnti91-Ai_55LUi9KrHMzJUVNwmLzoxsu4_8EY_Err0BdzI78FZYj_H03txZ/s1600/DSC_0151.JPG" height="640" title="Bombay Toast Sandwich" width="426" /></a></div>
Note:<br />
<br />
<ul>
<li>You can use more vegetables like cucumber and carrots.</li>
<li>Instead of vegetables you can proceed with just potato stuffing alone to make potato toast.</li>
<li>With the above stuffing you can make 4- 5 sets of sandwiches. </li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com5tag:blogger.com,1999:blog-5052966208951741542.post-27366370774971448092014-04-19T23:13:00.002-07:002014-04-19T23:13:32.531-07:00Eggless Tutti Frutti Cake - Tutti Frutti Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV51ckP6pyLsHFClPTvC48T5U8YcjXU7Hn5rBtItjL2b5ihqyaqSbpVQ4P5yJ7YrqX339p-CA9eRAnDAJsVPn8oo-LPWazddYbLZaRP14Lv0r71wvlUCuv8djQhX_HTtpYzaB2u0IEH9l/s1600/DSC_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Tutti Frutti cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV51ckP6pyLsHFClPTvC48T5U8YcjXU7Hn5rBtItjL2b5ihqyaqSbpVQ4P5yJ7YrqX339p-CA9eRAnDAJsVPn8oo-LPWazddYbLZaRP14Lv0r71wvlUCuv8djQhX_HTtpYzaB2u0IEH9l/s1600/DSC_0526.JPG" height="640" title="Eggless Tutti Frutti Cake" width="426" /></a></div>
I was actually looking for a recipe to put my loaf tin to use and ended up in baking this tutti frutti cake. For me tutti frutti and plum cake always relates to Christmas and Easter. I wanted to post this for Easter so went ahead with this simple recipe.<br />
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They are eggless, butterless, yet they were soft and moist. I enjoyed the bites of colorful candied fruits in this cake. My little one too enjoyed taking it to school till it got finished. <br />
I adapted the recipe from <a href="http://www.vegrecipesofindia.com/eggless-tutti-frutti-cake-recipe/">here.</a> <br />
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<span style="font-size: x-large;"><b>Eggless Tutti Frutti Loaf Cake - Ingredients:</b></span><br />
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<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 20 min | Baking time: 40-45 mins | Recipe cuisine: World | Category: Bakes</i></b></span></div>
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All Purpose Flour - 1 1/2 cup</div>
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Cinnamon powder - a pinch</div>
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Baking powder - 1 tsp</div>
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Salt a pinch </div>
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Tutti Frutti - 1/2 cup</div>
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Water - 1/2 cup</div>
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Oil - 1/2 cup</div>
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Sugar - 3/4 cup</div>
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Yogurt - 3 tbsp + 1 tbsp water</div>
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White vinegar - 1 tbsp</div>
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Vanilla extract - 1 tsp</div>
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Extra 1 tbsp maida to coat tutti frutti.</div>
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<b>Method:</b></div>
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1. Sift the dry ingredients, APF, cinnamon, baking powder and salt two times to ensure even mixing.<br />
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2. Coat the tutti frutti with maida and keep aside.</div>
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3. Mix Sugar and oil in a bowl.</div>
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4. In a bowl first whisk together yogurt and water till smooth and then add 1 tbsp of vinegar and soda and stir well.</div>
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5. It would become frothy by now.</div>
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6. Combine sugar and oil with frothy yogurt.</div>
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7. Mix this mixture with flour along with water,vanilla and tutti frutti and be quick enough to fold the mixture without any lumps. </div>
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8. Meanwhile preheat the oven at 180 deg C for 10 mins.</div>
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9. Grease a baking tin/loaf tin, with butter/oil and pour the prepared batter. Bake it in the preheated oven at 180 deg C for 40- 45 mins until a toothpick inserted comes out clean.<br />
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10. Cool it in a wire rack and then invert it. </div>
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Slice it and serve plain or dust with some icing sugar. </div>
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Note:</div>
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<ul>
<li>Don't fold the batter too much. Gently fold it without lumps.</li>
<li>It will be more soft the next day so do try a day before.</li>
<li>You can decrease the sugar by 1/4 cup for a mild sweetness. </li>
<li>Allow it to cool atleast an hour before slicing</li>
<li>If want you can add 1/2 tsp orange zest in the batter. </li>
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Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com0tag:blogger.com,1999:blog-5052966208951741542.post-59529485803328990222014-04-17T10:18:00.000-07:002014-04-17T10:18:23.388-07:00Pasta with Spinach Pesto - Spinach Walnut Pesto Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4piu2ZA5AK7Iy9AqfjYRGtBw6-XOD_r9ICZX7nSg0FxMGyL9Vz6SI5TclqpoMGT1R2PmiU9UHmTkzBLSDqLlkb1Xm9Szu4ga9Muh3WM9HEi5ZxknWie0_gZpja0KnqzYtTVumOUcd5Eh/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with Spinach Walnut Pesto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4piu2ZA5AK7Iy9AqfjYRGtBw6-XOD_r9ICZX7nSg0FxMGyL9Vz6SI5TclqpoMGT1R2PmiU9UHmTkzBLSDqLlkb1Xm9Szu4ga9Muh3WM9HEi5ZxknWie0_gZpja0KnqzYtTVumOUcd5Eh/s1600/DSC_0029.JPG" height="640" title="Pasta with Spinach Walnut Pesto" width="426" /></a></div>
Finally i found some way to make my little one intake some green leaves. She call it as green pasta. Nowadays i am interested in trying out different pasta recipes and using various type of pasta's. I saw this recipe in a cooking channel long back, and happened to note it down. As most of the Italian recipes call for pine nuts i substituted it with walnuts. They were creamy and such ineluctable when had hot, that both my hub and mithu had it with great gusto! Sure to be loved by kids.<br />
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Mithu's school is re-opened after a short annual vacation and her Grade II classes are going on and she is getting adapted to the usual routine. Summer will be peak by the month of July and August and schools will have their long summer vacation during those months. Not only my little one is excited about coming vacation even me too....can't wait to watch my parents and all there. Ok now onto the recipe...<br />
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<span style="font-size: x-large;"><b>Pasta with Spinach Walnut Pesto - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation time: 15 mins | Cooking time: 20 mins | Recipe cuisine: Italian | Category: Main dish </i></b></span><br />
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<b>For the Pasta:</b><br />
Fusilli pasta - 2 cups ( can use any pasta.)<br />
Onion - 1 finely chopped<br />
Carrot - 1 medium ( finely chopped)<br />
Garlic - 3 cloves chopped<br />
Mixed herbs - 1 tsp (oregano, parsley,dried basil)<br />
Parmesan cheese - 2 tbsp<br />
Pepper - 1 tsp<br />
Salt to taste<br />
Olive oil - 3 tbsp<br />
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<b>For Pesto sauce:</b><br />
Spinach - 1 bunch<br />
Garlic - 6 cloves<br />
Walnuts - 5<br />
Almonds - 5<br />
Parmesan cheese - 2 tbsp (optional)<br />
Lemon juice - 1 tsp<br />
Mixed herbs - 1 tsp<br />
Pepper - 1 tsp<br />
Olive oil - 3 tbsp<br />
Salt to taste<br />
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<b>For White Sauce:</b><br />
Butter/Oil - 1 tbsp<br />
Flour (maida) - 1 tbsp<br />
Milk - 1/2 cup<br />
Pepper - 1/2 tsp<br />
Salt as needed<br />
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<i><b>Method:</b></i><br />
1. Cook the pasta with enough water with 1 tsp of oil and salt until soft. Drain it and keep aside.<br />
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<i><b>To prepare the Spinach pesto:</b></i><br />
1. Blanch the spinach in hot water and run under cold water. Strain and keep it.<br />
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2. Blend all other ingredients (garlic,walnuts,almonds,parmesan cheese, lemon juice, herbs, pepper,salt and oil )along with spinach to coarse paste.<br />
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<i><b><br /></b></i>
<i><b>To prepare White Sauce:</b></i><br />
1. Heat oil/butter in a pan. Once melted add the flour and saute for a min.<br />
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2. Gradually add the milk stirring continuously. Add salt and pepper.<br />
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3. Once it reaches a medium thick consistency switch off. White sauce is ready.<br />
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<b><i>To prepare the Pasta:</i></b><br />
1. Heat olive oil and saute onions and garlic. Add the carrots and saute for min or two. Now add the prepared pesto and white sauce.<br />
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2. Add required 1/2 cup water and bring it to a medium sauce consistency. Add the cooked pasta, cook it until it is coated well with sauce.<br />
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3. Throw in the herbs, pepper, salt and mix well. Finally garnish with parsley and parmesan cheese.<br />
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Rich,creamy and delicious pasta is ready..serve hot.<br />
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Note:<br />
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<ul>
<li>Blending white sauce with pesto sauce gives a nice color and creamy texture to the dish.</li>
<li>Instead of walnuts you can also use almonds or roasted peanuts. It adds additional taste.</li>
<li>Parmesan cheese is optional. Even without cheese it tastes good.</li>
<li>You can more vegetables like mushroom or broccoli. Chop it finely and add.</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/15566158782943232859noreply@blogger.com1tag:blogger.com,1999:blog-5052966208951741542.post-73025084108913300002014-04-16T06:57:00.000-07:002014-04-16T06:57:26.591-07:00Kathi Roll Recipe - Aloo Kathi and Paneer Tikka Kathi Roll <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJF3mxZb-lHo5ZwikThCpzmyk-NKQyVtf1sOJyX7fo7qCjTvpngLPtqsSTECItBZaZGCgS2qZbyyiEeW5IK3cwmRU89sky61FcOQYbYAEjICSK3kXe13unNPSxJLIr-weCnfHOM_JCRb4g/s1600/DSC_0168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paneer Tikka Kathi Roll" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJF3mxZb-lHo5ZwikThCpzmyk-NKQyVtf1sOJyX7fo7qCjTvpngLPtqsSTECItBZaZGCgS2qZbyyiEeW5IK3cwmRU89sky61FcOQYbYAEjICSK3kXe13unNPSxJLIr-weCnfHOM_JCRb4g/s1600/DSC_0168.JPG" height="640" title="Paneer Tikka Kathi Roll" width="426" /></a></div>
Kathi Rolls or otherwise wraps/frankie's is a popular street food, originating from Kolkata, India. Over years it has undergone many variations and is now almost available in every cities. They are prepared with whole wheat parathas stuffed with various fillings. Perfect to go as a meal for any time or as a snack.<br />
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Last time when i was in India i saw it in nilgiris, but didn't get a chance to taste it. Should try next time... So i googled to find out the recipe to prepare my own kathi rolls. It's easy and, simply you can make your own filling as an evening munch for kids.<br />
I actually planned to prepare only aloo kathi, but i had some paneer left in my freezer, thought to put use of it too. So here comes the recipe..<br />
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<span style="font-size: x-large;"><b>Aloo Kathi and Paneer Tikka Kathi Rolls - Ingredients:</b></span><br />
<span style="color: #666666; font-family: Courier New, Courier, monospace; font-size: x-small;"><b><i>Preparation : 30 mins | Cooking time: 20 mins | Recipe cuisine: Indian | Category: Snack | Makes: 6-8</i></b></span><br />
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<b>For the Chappathi/ Paratha:</b><br />
Wheat flour - 1 cup<br />
Warm water - 1/4 cup (more or less)<br />
Salt as needed<br />
Ghee/ Butter - as needed to cook parathas.<br />
<br />
<b>For Aloo filling:</b><br />
Potato - 3<br />
Jeera/cumin seeds - 1/2 tsp<br />
Red chili powder - 1 tsp<br />
Coriander powder - 1 tsp<br />
Turmeric powder - a pinch<br />
Chat masala - 1/2 tsp<br />
Salt to taste<br />
Oil - 1 tbsp<br />
<br />
<b>For Paneer tikka filling:</b><br />
Paneer - 10- 12 small cubes (1 cup)<br />
Tomato - 1/2 cup (seeded and cubed)<br />
Onion - 1/2 cup (cubed)<br />
Capsicum - 1/2 cup (seeded and cubed)<br />
Oil - 1 tsp<br />
<b>For Marination:</b><br />
Thick curd - 3 tbsp<br />
Lemon juice - 1 tsp<br />
Ginger paste - 1/2 tsp<br />
Garlic paste - 1/4 tsp<br />
Tandoori powder/ Garam masala powder - 1/2 tsp<br />
Red chili powder - 1 tsp<br />
Turmeric powder - 1/4 tsp<br />
Chat masala - 1/2 tsp<br />
Kasoori methi - 1/2 tsp<br />
Gram (besan) flour - 2 tbsp<br />
Salt to taste<br />
<br />
<b>For arranging rolls:</b><br />
Onion - 1 (finely chopped)<br />
Cheese - 1/4 cup grated<br />
Tomato ketchup - 3 tbsp<br />
<a href="http://anuskitchendelights.blogspot.ae/2014/04/green-chutney-coriander-chutney-for.html">Green Chutney</a> - 2 tbsp<br />
Coriander leaves - few finely chopped<br />
<br />
<b>Method:</b><br />
<b>Chapatis/ Parathas:</b><br />
1. Combine all the ingredients and knead to a soft dough. Set aside for 20 mins. Divide the dough into 7-8 equal portions. Roll it slightly thick. Heat a tawa and cook the chapatis lightly on both sides without browning too much. Set aside.<br />
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<b>Aloo Filling:</b><br />
1. Pressure cook the potato for 2 whistles until done. Peel it and roughly cut into cubes and keep aside.<br />
2.Heat oil in a kadai and splutter cumin seeds and add the potato. Throw in the chili, turmeric, dhaniya, chaat masala and salt. Fry for a couple of minutes and mix well.<br />
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Aloo filling is ready.<br />
<b><br /></b>
<b>Paneer tikka filling:</b><br />
1. Combine all the ingredients under marination in a deep bowl. Add the paneer, tomatoes, onions and capsicum and toss slightly. Set aside to marinate in refrigerator for 15 mins.<br />
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2. Heat oil in a non-stick pan and the marinated paneer mixture and saute over high flame for 2 mins and reduce the flame to medium and saute for another 4- 5 mins. Flip sides by gently tossing the pan or turning them until all the sides are roasted and turns golden brown.<br />
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3. Remove from flame and start making kathi rolls.<br />
<br />
<b>Arranging:</b><br />
1. Gather all the ingredients for arranging the kathi roll. Take a chapati, spread a tsp of green chutney first, either on the center or towards the bottom.<br />
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2. Then top it with aloo filling, cheese, ketchup, chopped onions, and finally coriander leaves.<br />
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3. Fold the bottom first and then roll the sides tightly. (Folding at the bottom will prevent the stuffing from<br />
falling.)<br />
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4. You can apply maida paste or apply cheese towards the end, so that it can hold tightly.<br />
5. While serving, toss the rolls on tawa till it get warmed up and serve hot. Follow the same procedure for paneer tikka stuffing also.<br />
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Alternatively you can wrap it in an aluminium foil or butter paper and pack it up.<br />
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Notes:<br />
<ul>
<li>At the end you can sprinkle some chat masala on the rolls. </li>
<li>Cheese is optional but the rolls in saw in nilgiris , had cheese in it. </li>
<li>You can also make the chapathi fully with maida or half and half. </li>
<li>Roll it slightly thicker so that it can hold the filling or else it my tear.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ul>
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