tag:blogger.com,1999:blog-75449684637544478622024-03-06T08:42:23.311+05:30Ruchii.....meaning Taste.Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-7544968463754447862.post-77871452350271049242015-07-01T17:59:00.000+05:302015-07-01T18:14:20.181+05:30Cooking workshop with Gautham Mehrishi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">After a very long time with the request from few family and friends, I took some time to do a write up about my visit to Cooking workshop by Gautam Mehrishi.</span></div>
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When I saw the advertisement on the workshop been conducted in our home town, I was excited to join in and learn few tips, tricks and lot of different recipes. About 35 people attended the 2 day workshop. Indian, Thai , Italian and few Baking recipes were thought. We all had fun cooking with chef and assisting him in preparing the dishes. Best part was tasting all the dishes. All together 25 dishes in 2 days. </div>
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I would like to write few lines about Chef Gautam, a humble, simple and very down to earth guy.</div>
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I have watched very few of his TV shows, but from what I had seen is his dishes reflect his personality simple dishes with few ingredients , easy to cook by anyone and easy on presentation.</div>
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Along with cooking he showed us how to chop, mix, use fresh items which are in season. One more thing which took all of us by surprise was is sense of humor along with showing us on how to prepare dishes he also made us all laugh . The 2 days with chef was lot of fun and with many delicious dishes learned.</div>
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Below are few pictures of Chef showing his expertise in cooking and reading few jokes from his whatsapp messages.</div>
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<a href="http://1.bp.blogspot.com/-tKNlbSJdWC8/VZEBwBg2AbI/AAAAAAAABZA/ClJ6Pqn717g/s1600/Cooking%2BWorkshop%2B1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="384" src="http://1.bp.blogspot.com/-tKNlbSJdWC8/VZEBwBg2AbI/AAAAAAAABZA/ClJ6Pqn717g/s640/Cooking%2BWorkshop%2B1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Chef in action.<br />
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<span style="font-size: small;">I had an opportunity to cook 2 dishes with the chef, one was an Indian started dish Steamed dumplings with Raisin chutney and other was Italian vegetable Carpaccio a salad.</span></td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Assisting the Chef to prepare Indian starter and Italian Salad.</td></tr>
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After tasting almost all the yummy dishes. I plan on to cook them all again in my kitchen and share the recipes with pictures (hopefully ;).<br />
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Firstly he started the workshop with Indian dishes, few starters like vegetable steam dumpling, cutlets with black beans, koftas, brinjal and capsicum stuffed. My favorite was Biryani, its really an art to make them, I have never attempted making biryani in my kitchen, but after this workshop have confidence to try and share.<br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Few Indian dishes - koftas, stuffed peppers, Biryani and few starters.</td></tr>
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After the lunch session it was time for Italian food. Personally I have made pizzas and pasta.<br />
Got to learn few salads and starters and main course dishes. Italian dishes are made by using different cheeses and olive oils, without these 2 ingredients Italian dishes would be incomplete. Recipes are real simple but names are really hard to pronounce. Also made a sweet dish with cheese and coconut milk. Along with pizza and pastas, I'll be trying out these newly learnt dishes.<br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Italian veg. Carpaccio, Risotto and Gnocchi.</td></tr>
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Day 2 was about Thai cooking and baking.<br />
Main ingredients in Thai cooking are coconut milk and spicy red and green chillies. After Indian food I am very fond of Thai foods, reason being its spicy like Indian food. Loved all the recipes tasted during the workshop. Specially chef made a simple salad with raw papaya which tasted very delicious. Made dishes with tofu and every famous Pad Thai and Thai green curry. These day all the required items for international cooking is available in stores like Nature's Nectar and Organic Planet. Both the stores are based in Mysore.<br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Thai dishes like tofu with orange glaze, green curry, pad thai,<br />
Raw papaya salad.</td></tr>
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After Lunch was time to bake. This session was interesting for me I always shy away from baking, reason being have to measure and add it more like science and temperature should be right. </div>
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But learnt a lot about adding right ingredients and baking methods. With Short time left after lunch made lots of baked goodies like doughnuts, cinnamon rolls, scone, and cake.<br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Baked dishes Doughnuts, cinnamom rolls, scones.</td></tr>
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Tried and tasted all the recipes with lots of interaction with chef and fellow Mysoreans. Most of us wanting to eat and learn more stayed till late and finally said good byes. I'll be looking forward to more such workshops here.<br />
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Soon will start adding recipes on this blog.<br />
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Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com1tag:blogger.com,1999:blog-7544968463754447862.post-91935222232288016512014-09-17T20:49:00.000+05:302014-09-17T20:49:19.671+05:30Velvet Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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I spotted this recipe in a magazine a while back and was mesmerized by the colour of the cake and wanted to try it out sometime. And Madhu wanted to try her hands on baking, so this looked like a perfect recipe to try.<br />
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Also baked goodies is associated with a certain guilt , this has beetroot juice in it, sounded like a healthy twist. :)<br />
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To our slight disappointment, the colour didn't turn out quite like the magazine pictures, but it tasted awesome and velvety, so decided to share it here. Its a definite must-try for moms, because it makes a great snack for little ones.<br />
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So here is the list of ingredients:<br />
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<li>125 grams Unsalted Butter</li>
<li>3 egg whites</li>
<li>1tsp vanilla extract</li>
<li>1 cup castor sugar</li>
<li>1 1/3 cup plain flour</li>
<li>1/2 cup buttermilk</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>2 tbsp fresh beet juice (thick concentrate)</li>
<li>2 tbsp strawberry jam</li>
<li>A pinch of salt.</li>
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Instructions:<br />
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1.Preheat the oven to 180 degrees Celsius<br />
2.Sieve together the flour, baking powder, baking soda,salt and keep it aside.<br />
3.In a seperate bowl, beat egg whites until they foam up.<br />
4.With an electric beater, mix butter, sugar and vanilla extract until light and fluffy.<br />
5. Add the beet juice and beat well. Mix in the Strawberry jam.<br />
6.Add the sieved dry ingredients and butter milk in small batches, alternating.<br />
7.Fold in the beaten egg whites.<br />
8. Pour in to cupcake moulds and bake for 20 to 25 mins.<br />
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<strong>Note:</strong><br />
The original recipe had just baking soda as a rising agent. But the cakes flattened out a bit. So substituting it with combination of baking powder and baking soda .<br />
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<em><span style="color: #4c1130;">Author</span></em><br />
<span style="color: #4c1130;"><em>Divya Nair</em>.</span><br />
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Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com0tag:blogger.com,1999:blog-7544968463754447862.post-3440326644846346762014-09-12T15:23:00.000+05:302014-09-12T15:23:06.773+05:30Back to Blogging<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">It's</span> been more than 4 years since I last posted here. Moving from USA to INDIA and settling down in my new home, life got busy and blogging took a back seat. As much as I cooked, I missed clicking and blogging. I lost interest in blogging when I lost couple cameras within a short span of time. Now getting back to the thing I like the most, cooking and sharing recipes.<br />
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This time it's going to be more fun cooking and clicking. My friend Divya Nair will be joining me in my kitchen. She is a baker and also a very good photographer. So together we will be baking more, cooking new recipes, explore authentic recipes from Karnataka, Kerala and many other states and countries.<br />
Since I am learning to bake, my first post with my new guest on this blog will be of our baking adventure.<br />
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Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com3Mysore, Karnataka, India. 13.581709717135245 78.398634642362613.581589217135246 78.3984771423626 13.581830217135245 78.3987921423626tag:blogger.com,1999:blog-7544968463754447862.post-39266871077498475322010-05-04T23:38:00.009+05:302010-05-05T02:46:17.913+05:30Moving Break<div class="separator" style="clear: both; text-align: left;"><br />
</div><img border="0" height="312" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S-Bhpfx7TSI/AAAAAAAABL4/mUUHI1rgLtk/s400/Flying.jpg" tt="true" width="400" /><br />
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<span style="color: #073763;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #073763;">We</span> </strong>are in the process of moving back home, so I'll be taking break from blogging until end of May.</span></span><br />
<div style="text-align: left;"><span style="color: #073763; font-family: "Trebuchet MS", sans-serif;">Hopefully I'll be able to resume back to cooking and blogging in June, from my home town.</span></div><br />
<span style="color: #073763;">Until then, Good bye from USA...</span><br />
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<strong><span style="color: #073763;"><em>Happy Blogging, everyone</em>.</span></strong><br />
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<img alt="" border="0" height="22" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s200/Logo.jpg" style="height: 22px; width: 84px;" width="84" />Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com18tag:blogger.com,1999:blog-7544968463754447862.post-59579840568693365532010-04-29T04:53:00.006+05:302010-05-01T03:39:39.282+05:30Carrot Stir-Fry<p>I have had couple bunches of carrots, laying in my fridge for over a week now. So for tonights dinner I made a quick and simple stir-fry with carrots, using very few basic ingredients. This tastes good with Indian rotis or as a side dish with rice and Dal's.<br />
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Here is my recipe for simple carrot stir-fry.<br />
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<strong>Vegetables</strong> :</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Carrots</strong> - 7 to 8 (medium size, skin peeled and washed)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Onion</strong>- 1 medium (thinly sliced)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For Tempering/Seasoning</strong> :</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Oil </strong>- 1 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Cumin/Jeera </strong>- 1/2 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Spices (Powders) :</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Garam Masala - </strong>1tsp (substitute with cumin-coriander powder)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Red chili powder</strong> - 1-2 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Garnish</strong> (Sprinkle on top):</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Lime</strong> : about 1tsp (Freshly squeezed)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Cilantro/Coriander leaves</strong>- 1tbsp chopped.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Method :</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><ol><li>Peel the skin of carrots, wash and chop them like match sticks, Slice onions thinly to match the cut carrots.</li>
<li>Heat oil, when hot add jeera seeds, when they start to pop add onions fry for few minutes until its translucent. Now add carrots, salt mix well cover and cook till carrots are just tender not too soft.</li>
<li>Add spices mix well, adjust salt if needed. Once the flavors are well combined, switch off the heat.</li>
<li>Finally garnish with cilantro leaves and squeeze some fresh lime juice.</li>
</ol></div>Ready to be served, Enjoy !<br />
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<img alt="" border="0" height="22" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s200/Logo.jpg" style="height: 22px; width: 84px;" width="84" />Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com14tag:blogger.com,1999:blog-7544968463754447862.post-20094889399961740242010-04-21T06:40:00.003+05:302010-04-24T04:14:43.847+05:30Cabbage and Chickpeas Kurma<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kurma is a vegetable based gravy, made using different kinds for veggies. Along with vegetables, I like to pair them with some kind of beans or lentils to make the gravy wholesome with some Protein added to it. So today I have used Cabbage a veggie and Black Chickpeas a bean to make the gravy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For making Kurma, a mixture of cooked onion and tomatoes is used along with khus-khus and cashews. This gives the gravy, a rich flavor and texture. So here is my recipe for it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S80QdjeTYdI/AAAAAAAABLc/HFJSlF1gC7Y/s1600/Kurma.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S80QdjeTYdI/AAAAAAAABLc/HFJSlF1gC7Y/s640/Kurma.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Vegetables I have used</em> :</strong></div><div class="separator" style="clear: both; text-align: justify;"><strong>Cabbage</strong> - about 2 cups (finely chopped)</div><div class="separator" style="clear: both; text-align: justify;"><strong>Chickpeas</strong> - about 1 cup ( I have used Black variety,soaked and cooked). </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">* <em>Use any vegetables of your choice, and if in hurry, use quick cooking small kind lentils which doesn't require much soaking time</em>. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>For Wet Masala Paste</em> </strong>: </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Onion</strong> - 1 medium </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Tomato</strong> (s) - 1-2 medium</div><div class="separator" style="clear: both; text-align: justify;"><strong>Hus-Khus</strong>(Gus-Guse) - 2 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Coconut</strong> - 2 tbsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Cashew nuts</strong>- 10-15</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Cardamom(elakki)</strong> - seeds from 2 pods.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Dry red chillies</strong> - 2 or more for desired spiciness( if not using red chilies, use red chili powder instead).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Method</strong> :</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><ol><li>First cook the soaked Chickpea with enough water till soft and keep it ready.</li>
<li>Cook onion and tomato till soft, let it cool. Mix with the other ingredients mentioned above and grind them to a smooth paste. Add little water if required, to help while grinding. Keep this paste ready as well.</li>
<li>In a heavy bottom pan, heat oil when hot add mustard seeds and cumin seeds. When they start to pop add cabbage and cook till soft, then add cooked chickpeas, add Masala paste. Add water and adjust salt accordingly.</li>
<li>Let it cook for 15 -20 mins or until all the flavors combine well.</li>
<li>Server warm as side with rice,idlies or doses.</li>
</ol></div>Kurma tastes good with any rice based dishes. We had ours with <a href="http://ruchii-madhu.blogspot.com/2006/11/set-dosa-and-sagu.html">Doses</a> for our lunch today. Enjoy!<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S80QHK5tQKI/AAAAAAAABLM/LLy-PJ5K3rA/s1600/Dose-Kurma.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S80QHK5tQKI/AAAAAAAABLM/LLy-PJ5K3rA/s400/Dose-Kurma.jpg" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>I am sending the Kurma to 2 events.<em> </em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/04/cooking-with-seeds-cardamom-seeds.html"><strong><em><span style="color: #cc0000;">Cooking with the Seeds - Cardamom</span></em></strong></a><strong><em><span style="color: #660000;"> <span style="color: #38761d;">hosted by</span> </span></em></strong><a href="http://priyaeasyntastyrecipes.blogspot.com/"><strong><em><span style="color: #cc0000;">Priya</span></em></strong></a><strong><em><span style="color: #cc0000;">.</span></em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://ruchikacooks.com/?p=2349"><strong><em><span style="color: #cc0000;">MLLA #22</span></em></strong></a><strong><em><span style="color: #cc0000;"> </span><span style="color: #38761d;">hosted by </span></em></strong><a href="http://ruchikacooks.com/"><strong><em><span style="color: #cc0000;">Ruchikacooks</span></em></strong></a><span style="color: #cc0000;"><strong><em> </em></strong><strong><em>.</em></strong></span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" style="cursor: hand; height: 22px; width: 84px;" /></div>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com21tag:blogger.com,1999:blog-7544968463754447862.post-49677128642907240722010-04-15T23:41:00.004+05:302010-04-16T01:37:14.158+05:30Sago Murukku (Sagu Biyyam Muruku) - ICC<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Sagu Biyyam</strong> Muruku or <strong>Sago Muruku</strong> is chosen as the <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Challenge for March edition of ICC</a> by the creator of the event Srivalli. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Muruku is a deep fried Savory snack,very familiar to us South-Indians. I have made and had Muruku countless times. I always made them with pre(Mom)- made Muruku Mixes. But the Challenge had Sago as the main ingredient, which I haven't had or seen in a Muruku before. </div><div class="separator" style="clear: both; text-align: left;">The very important step in this recipe, is to soak the Sago in buttermilk, and then mix with other ingredients. Srivalli had cautioned as to do this step right, or else there will be a risk of Sago bursting into the oil. So to be on the safer side I did soak the Sago for 5+ hours, since the sago I have used didn't seem to have plumped up after 3hrs of soaking time. Except the soaking step, I followed the recipe and measurements as given by Valli.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Finally, it turned out very well than I expected it to be. The dough was right consistency,and got a crunchy and delicious Muruku without any Sago fireworks in the oil. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S8dJMsLZMJI/AAAAAAAABLE/uXFCcFtv-9s/s1600/Sago.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S8dJMsLZMJI/AAAAAAAABLE/uXFCcFtv-9s/s640/Sago.jpg" width="640" wt="true" /></a><strong></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Recipe For Sago Muruku</strong> :</div><ul><li><div class="separator" style="clear: both; text-align: left;">Rice Flour (Akki Hittu) - 2 cups</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Besan Flour (Kadale Hittu) - 1/2 cup</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fried Gram Dal/Chutney Dal/Dalia Dal (Hurigadale Hittu) - 1/2 cup</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Sago/Tapioca Pearla (Sabakki) - 1/2 cup</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Curds/Buttermilk( Majjige) -1/2 to 1 cup Diluted</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Salt to taste</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Red chili powder - 1 tsb.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Oil for Deep Frying ( I used Groundnut/Peanut oil)</div></li>
</ul><div class="separator" style="clear: both; text-align: left;">*Muruku Press - I used Star shaped disc to make Muruku.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/S8dJAandxoI/AAAAAAAABK8/_VJAUnt0N40/s1600/Murukku+Demo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/S8dJAandxoI/AAAAAAAABK8/_VJAUnt0N40/s640/Murukku+Demo.jpg" width="480" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong>Method :</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst. ( <strong>I did Soak for 5 -6 hrs, until the sago soaks up buttermilk and plumped up</strong>).</div><ol><li><div class="separator" style="clear: both; text-align: left;">Refer above picture (no.1), I have just shown all the flours used. </div></li>
<li><div class="separator" style="clear: both; text-align: left;">Mix all the flour together, heat 50 gms oil(<strong>1/4 cup of oil</strong>), mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">I have used, Star shaped disc. Shown in the Pic above (no.3).</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Heat oil for deep frying.In the Muruku achu, add the dough. When the oil is hot, press down directly on to the oil.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Cook on medium flame to ensure the Muruku is cooked well. </div></li>
<li><div class="separator" style="clear: both; text-align: left;">When Muruku are golden brown in color, take out . Let it cool.</div></li>
</ol><div class="separator" style="clear: both; text-align: left;">Enjoy warm. Once cooled can be stored in air tight box for few days.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Notes:</strong> </div><div class="separator" style="clear: both; text-align: left;"><em>*Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.</em></div><div class="separator" style="clear: both; text-align: left;"><em>Cook on medium to ensure even cooking.</em></div><div class="separator" style="clear: both; text-align: left;"><em>Fried Gram flour is fried Channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><strong>In the picture above(no.1) I have added Fried gram dal(hurigadale) along with its flour, just to show in the pics, that the flour is made from that dalia dal. For Making dough i have used only dalia dal powder</strong>.<br />
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<a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/S8dIqJSpyXI/AAAAAAAABK0/lBK2Ku4wF0E/s1600/Sago+Murukku.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S8dIqJSpyXI/AAAAAAAABK0/lBK2Ku4wF0E/s400/Sago+Murukku.jpg" width="400" wt="true" /></a><br />
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</div><div style="text-align: left;">Thanks Valli, for this New kind of Muruku Challenge, I throughly enjoyed making them.</div><br />
This is going to <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">ICC Event -March</a>, hosted by <a href="http://spicingyourlife.blogspot.com/">Srivalli</a>.<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" style="cursor: hand; height: 22px; width: 84px;" />Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com23tag:blogger.com,1999:blog-7544968463754447862.post-10161703417570882212010-04-14T00:36:00.008+05:302010-04-15T03:14:44.293+05:30Apples,Almonds and Cardamom Shake.<div></div><br />
We get quite a few A<strong>pples</strong> in our veggie box each week. None of us are big fan of eating apples, so once a week to finish of those apples off, I make milk shakes with it.<br />
Today, I happened to have a few soaked Almonds(Badami), so added them along with the Apples. <strong>Almonds</strong> gives very rich, sweet and delicious taste to the milk shake.<br />
Along with Apples and Almonds I added few <strong>Cardamom seeds</strong>, it compliments almonds and apples very much with its aromatic flavor and sweet taste. <br />
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So here is a delicious and nutritious recipe with Apples.<br />
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<div></div><div><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/S8QJesqqIZI/AAAAAAAABKs/fPvcoxG5Mvw/s1600/Apple+Shake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S8QJesqqIZI/AAAAAAAABKs/fPvcoxG5Mvw/s400/Apple+Shake.jpg" width="350" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients I have used</strong> :</div><ul><li>Apples - 4</li>
<li>Cold Milk - 1 cup (Boiled and cooled)</li>
<li>Sugar - 4 tsp ( add more for more sweetness)</li>
<li>Almonds - about 2 tbsp ( soaked and skin removed, this is optional)</li>
<li>Cardamom (Elakki)- Seeds lightly crushed from 2 pods</li>
</ul><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_x7mfMLw5fYk/S8QJXMSDeZI/AAAAAAAABKk/WMbS-Zt8mic/s1600/Apple-ing.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_x7mfMLw5fYk/S8QJXMSDeZI/AAAAAAAABKk/WMbS-Zt8mic/s320/Apple-ing.jpg" width="320" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ol><li>Wash, peel the skin and remove seeds and chop apples to big bite size pieces.</li>
<li>If using Almonds(soaked), peels the skin as well.</li>
<li>Remove the outer skin, take the seed out of Cardamom and crush them lightly.</li>
<li>Take all the ingredients mentioned above, add milk and sugar.</li>
<li>Blend till smooth in a mixer/blender. Add more milk or water to make to desired consistency.Adjust sugar level. </li>
</ol><div style="text-align: justify;"> Enjoy !</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*<em> I keep Apples and milk in Fridge for few hours before making shakes to make it cold. </em></div><div class="separator" style="clear: both; text-align: left;"><em>For even more colder shake, use crushed ice cubes or ice-cream.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong><em>Off this goes to </em></strong><a href="http://priyaeasyntastyrecipes.blogspot.com/"><strong><em>Priya's</em></strong></a><strong><em> Event, </em></strong><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/04/cooking-with-seeds-cardamom-seeds.html"><strong><em>Cooking with Seeds -Cardamom Seeds</em></strong></a><strong><em>.</em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: center;"></div><div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" style="cursor: hand; height: 22px; width: 84px;" />Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com13tag:blogger.com,1999:blog-7544968463754447862.post-70947055837340118882010-04-09T05:04:00.004+05:302010-04-15T03:17:18.247+05:30Pinto Beans in Ancho Chili SauceHi all, I am back after a good, long break. Today I am sharing with you all the recipe of Pinto beans in chili sauce (Mexican Ancho chili). <br />
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When I was looking at Madhur Jaffrey's World Vegetarian cook book, for some new recipes to cook with Pinto beans, I came across her Tex-Mex style Stew(thick sauce) with beans and Ancho Chiles. The minute saw the title, I just knew this was going to be our side dish for our dinner tonight.<br />
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The recipe I am posting today is the adapted version for Madhur Jaffrey's recipe. I have just kept the Pinto beans and Chile sauce as main ingredient from her recipe and added North Indian Garam Masala powder to make it more like Indian Taste, to go with Chapthis. <br />
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<img height="461" src="https://docs.google.com/File?id=dfk87kdg_81cnc475f5_b" style="height: 461px; width: 531px;" width="531" /><br />
<em>Recipe Adapted from Madhur Jaffrey's World Vegetarian Cook Book.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S74qj93FIlI/AAAAAAAABKc/dx7FTsFixIA/s1600/Beans.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S74qj93FIlI/AAAAAAAABKc/dx7FTsFixIA/s320/Beans.jpg" wt="true" /></a></div><br />
<em>Ingredients :</em><br />
<em><strong>Pinto Beans</strong> - 1 cup (cleaned, washed, soaked and cooked)</em><br />
<em>*Red beans, kidneys beans/Rajma can be used instead</em><br />
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<em>Vegetables I have used :</em><br />
<ul><li><em><strong>Onion, Tomato</strong> - 1 medium size (chop/ cut finely)</em></li>
<li><em><strong>Ginger</strong> - 1 tbsp (grated or finely chopped)</em></li>
<li><em>Few <strong>cilantro/coriander</strong> leaves for garnish</em></li>
<li><em>Few fresh slices for <strong>Lime</strong> and <strong>Red Onions</strong> for sides</em></li>
</ul><em><strong>Spices </strong>:</em><br />
<em> Cumin/Jeera powder - 1tsp</em><br />
<em>Garam Masala - 2 tsp</em><br />
<em>Red Chile powder - 1 tsp ( optional, use only if required)</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/S74qVysg8aI/AAAAAAAABKU/gwFx7-ynyrM/s1600/Chilis.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/S74qVysg8aI/AAAAAAAABKU/gwFx7-ynyrM/s320/Chilis.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><em>For <strong>Ancho Chile Sauce</strong> :</em><br />
<em> <strong>1</strong> big Chile - I used <strong>Mexican Ancho Chile</strong> (Substitute with any mild, dried chilies) .</em><br />
<em><strong>Method</strong> :</em><br />
<em> 1. Ancho Chiles are <strong>very mild</strong> in their spice level, so add according to your desired spice level.</em><br />
<em>2.First <strong>soak </strong>the Chiles in hot water for 20 mis or until the Chiles are cool enough to handle. </em><br />
<em>3. Then <strong>blend/grind</strong> Chile with soaked water to smooth sauce. </em><br />
<em>4.This yields about a cup of Chile sauce. Keep the sauce ready and use as required.( I have used the whole batch for the dish).</em><br />
<br />
<em>Preparing the Dish.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/S74qShY5_eI/AAAAAAAABKM/A8COu1HIVJY/s1600/Chili-ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/S74qShY5_eI/AAAAAAAABKM/A8COu1HIVJY/s400/Chili-ing.jpg" width="400" wt="true" /></a></div><br />
<ul><li>Clean the beans, wash and soak in water for at least 6 hrs or overnight. When ready cook with just enough water ( i use pressure cooker) and cook till just soft, make sure not to make it mushy.</li>
<li>Make the Chile sauce and keep it ready .Please refer the method mentioned above for making Chile sauce.</li>
</ul><ol><li>Heat oil, when hot add grated ginger, chopped onions and tomatoes and cook till soft about 5-7 Min's on medium high heat.</li>
<li>The add the Chile sauce, spices mentioned above. Mix well let it all cook for 5 more minutes until the sauce is bit cooked through.</li>
<li>Now add cooked beans, add more water if required. Now adjust salt and spices, taste and add more if required. Mix well and let it cook for 20-30 Min's on medium heat.</li>
<li>Keep stirring in between. Mash few beans so it gives nice consistency to the sauce. When all the flavors have come together and the sauce has come to the desired thickness. Now switch off.</li>
<li>Let it sit for few minutes before serving. Sprinkle fresh cilantro leaves. Serve warm with rice or rotis.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/S74qG9wPVHI/AAAAAAAABKE/SY6TkvvmcF4/s1600/Pinto-chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S74qG9wPVHI/AAAAAAAABKE/SY6TkvvmcF4/s400/Pinto-chili.jpg" width="400" wt="true" /></a></div><br />
We had with some whole wheat Chapathis and few slice of onions and lime. Enjoy !<br />
<br />
I am sending this to <a href="http://ruchikacooks.com/?p=2349">MLLA # 22</a> hosted by <a href="http://ruchikacooks.com/">Ruchikacooks</a> which was created by <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">Susan</a>.<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5283582428510959090" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" style="cursor: hand; height: 22px; width: 84px;" />Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com15tag:blogger.com,1999:blog-7544968463754447862.post-36146025916681922082010-03-04T02:14:00.009+05:302010-03-04T04:36:22.048+05:30Short Break<P><div style="font-family: inherit;"><span style="font-size: small;"><span style="color: #38761d;"><b>Hello</b> all,</span></span><br />
<span style="font-size: small;"><span style="color: #38761d;"> </span><br style="color: #38761d;" /><span style="color: #38761d;"> I am on break from blogging, for a few weeks now and will be for few more weeks. I will not be able to take part in ICC-event as well. See you all in April.</span></span> </div><br />
<br />
<span style="color: #cc0000;">Happy Cooking and Blogging</span><span style="color: #cc0000;"> !</span>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com8tag:blogger.com,1999:blog-7544968463754447862.post-30435340153686508802010-02-15T20:30:00.007+05:302010-02-15T20:30:06.518+05:30Khasta Kachori (Moongdal Kachori) for ICC<p>I have eaten <strong>Kachoris</strong> a few times before, since it was very new type of snack for me to try, I was very happy to see the spicy snack as this months recipe. I have made <strong>Samosas</strong>(<em>triangular shaped deep fried snacks with potato fillings</em>) many times, so kachoris is like a close cousin to it, with lentil fillings and circular in shape. </p><p><a href="http://spicingyourlife.blogspot.com/">Srivalli </a>who have chosen, <strong>Khasta Katchoris</strong> a North India Snack/Chaat as the recipe for ICC (January) event. She has given 3 different recipes for fillings, I choose the moongdal filling and followed the recipe exactly as mentioned by her. </p><p>End result was very satisfying with crunchy outer layer,with warm and spicy filling inside. Since it was made in batches of 2-3 at a time, we just enjoyed them hot as it was out of the oil with some Maggie hot & sweet sauce by the side, and i just made sure to save a few, to click them.</p><p><img style="WIDTH: 652px; HEIGHT: 475px" height="1756" src="https://docs.google.com/File?id=dfk87kdg_79c4j488hg_b" width="1640" /></p><p><strong>Kachoris - Adapated from </strong><a style="FONT-STYLE: italic" href="http://medhaa.blogspot.com/"><strong>Medhaa</strong></a><strong>'s Aunty and Tarla Dalal</strong>.</p><p><em>Resting Time for the Dough is app 1/2 hr - 1 hr</em></p><p><em>Frying time for the Kachoris - 20 mins for each batch app.</em></p><p><em>Soaking Time for the Filling is app. 1 hr</em></p><p><em>Cooking Time for the Filling is app 15 mins</em></p><p><em>Yields - 15 </em></p><p><strong>For Filling </strong></p><p><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/S3eNnnEL2OI/AAAAAAAABJA/UGL4mpEAs3c/s1600-h/Moongdal.jpg"><img id="BLOGGER_PHOTO_ID_5437970786714114274" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 287px" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S3eNnnEL2OI/AAAAAAAABJA/UGL4mpEAs3c/s400/Moongdal.jpg" border="0" /></a> </p><p>Khasta Kachori - Moong Dal Kachori</p><p><em>Ingredients Needed</em>:</p><ul><li>Split Moong Dal (yellow) - 1/2 cup</li><li><div align="left">Cumin Seeds - 1 tsp</div></li><li><div align="left">Hing / Asafoetida - a pinch</div></li><li><div align="left">Curry Leaves - 2 tsp chopped fine (opt)</div></li><li><div align="left">Green Chilli - Ginger paste - 1 tsp</div></li><li><div align="left">Sauf / Fennel seeds powder - 1 tsp</div></li><li><div align="left">Garam Masala - 1/2 tspRed </div></li><li><div align="left">Chilli powder - 1/2 tsp</div></li><li><div align="left">Mango powder / Amchur - 1 tsp</div></li><li><div align="left">Oil - 1 tsp</div></li><li><div align="left">Salt to taste.</div></li></ul><p align="left"><em>Method</em></p><ol><li><div align="left">Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.</div></li><li><div align="left">Drain the water well.</div></li><li><div align="left">Grind the dal to a coarsely. (Will resemble Idli Rawa)</div></li><li><div align="left">Heat oil in a pan.</div></li><li><div align="left">Add the hing and cumin seeds.</div></li><li><div align="left">Once the seeds splutter add the curry leaves.</div></li><li><div align="left">Add the dal.</div></li><li><div align="left">Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.</div></li><li><div align="left">Cook for another 10 minutes on low till the dal turns slightly brown.</div></li><li><div align="left">Add all the masalas.</div></li><li><div align="left">Cook for few minutes till the aroma of the spices hit you.</div></li><li><div align="left">Add Salt.</div></li><li><div align="left">Remove from heat and keep aside to cool.</div></li></ol><p align="left"><em>Special Tips / Notes for the filling</em>:<br /><em>The fillings have to be really dry if not when rolling they will ooze out when rolling.<br />Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.</em> </p><p align="left"><strong>For Dough and Stuffing</strong> </p><p align="left"><strong><em>For the Dough</em></strong></p><p align="left">Ingredients Needed:</p><ul><li><div align="left">All purpose flour / Maida - 2 cups</div></li><li><div align="left">Oil/ Ghee - 1/4 cup</div></li><li><div align="left">Salt - 1/2 tsp</div></li><li><div align="left">Water for kneading</div></li></ul><p align="left">Method</p><ol><li><div align="left">Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.</div></li><li><div align="left">Slowly add water and make a soft dough. Knead well for about 8 minutes. </div></li><li><div align="left">Cover and keep aside to rest for atleast half hour.</div></li></ol><p align="left"><em>Special Tips / Notes for the dough:<br />Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.<br />The dough could spring back for many reasons:Dough is too cold (If wet cloth is used)<br />Dough is not soft enough.Not kneaded for enough time.Oil is less.Not rested enough</em>.</p><p align="left"><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/S3eNn5qKMYI/AAAAAAAABJI/_TWvZwX74vs/s1600-h/Kac-col.jpg"><img id="BLOGGER_PHOTO_ID_5437970791705227650" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 109px" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/S3eNn5qKMYI/AAAAAAAABJI/_TWvZwX74vs/s400/Kac-col.jpg" border="0" /></a><br /><strong>To Make Kachori's</strong> </p><ol><li><div align="left">Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.</div></li><li><div align="left">Place about 1.5 tsp of the filling in the center of the rolled dough. </div></li><li><div align="left">Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins. </div></li><li><div align="left">Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough. </div></li></ol><p align="left"><strong>For Frying</strong></p><p align="left"><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/S3eNoVrtR9I/AAAAAAAABJQ/V8NwtDYABog/s1600-h/Kac-oil.jpg"><img id="BLOGGER_PHOTO_ID_5437970799227914194" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 256px" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/S3eNoVrtR9I/AAAAAAAABJQ/V8NwtDYABog/s400/Kac-oil.jpg" border="0" /></a> </p><ol><li><div align="left">Meanwhile heat some oil for deep frying. The oil should <strong>not</strong> become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.</div></li><li><div align="left">Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them. After it rises up (about 2 minutes), turn it over. </div></li><li><div align="left">Cook for about 6 to 10 minutes till the side down gets a golden brown color. Turn and cook the other side for another 6 minutes or till its golden brown in color. Remove when done, cool and store in airtight container.</div></li><li><div align="left">Serve with coriander chutney and tamarind chutney.</div></li></ol><p align="left"><em>Special Tips / Notes for making the Kachoris: </em></p><p align="left"><em>You can fry 3 kachori's at a time. The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold. It will not be crisp if the oil is too hot. Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4. </em></p><p align="left"><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/S3eOLJPe6UI/AAAAAAAABJY/7-SseUPmMK8/s1600-h/Kachoris.jpg"><img id="BLOGGER_PHOTO_ID_5437971397183727938" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 372px" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/S3eOLJPe6UI/AAAAAAAABJY/7-SseUPmMK8/s400/Kachoris.jpg" border="0" /></a> </p><p align="left">I am sending this to <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Srivalli's ICC (January).</a><br /><br /><p><img id="BLOGGER_PHOTO_ID_5283582428510959090" style="WIDTH: 84px; CURSOR: hand; HEIGHT: 22px" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" border="0" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com30tag:blogger.com,1999:blog-7544968463754447862.post-74542627945912103252010-02-12T04:07:00.000+05:302010-02-12T04:07:09.106+05:30Aloo Chapathis (Mashed Potato Flat-bread)<P>Chapatis(wheat-flour flat bread) are very staple at my home. We have them on daily basis. Once in a while I like to add grated or mashed vegetable to make Chapatis bit more tastier.<br />I use Potatoes (aloo) mainly, while making the mashed veggie Chapatis. Adding potatoes makes the Chapatis very soft and this will be good for lunch boxes, since it stays soft for longer hours.<br /><br /><img style="WIDTH: 676px; HEIGHT: 396px" src="https://docs.google.com/File?id=dfk87kdg_77cxqm6vdv_b" width="2030" height="1316" /><br /><br />Ingredients :<br /><strong>Potatoes</strong> (Aloo/Alugadde)- 2 medium size (boiled, peeled and mashed)<br />(<em>Substitute potatoes with mashed lentils or beans for more wholesome and nutritious Chapatis</em>)<br /><strong>Whole wheat flour</strong> (godi hittu) - about 2 cups (use Chapatis atta instead)<br />Spices :<strong> Black pepper powder</strong> (menasu), <strong>red chili powder</strong>, <strong>turmeric powder</strong> and <strong>salt </strong>- about 1/2 to 1 tsp.<br /><br /><em>*Above measurement makes about 10-12 medium size Chapatis</em>.<br /><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S3RSfA5qnsI/AAAAAAAABI4/MFbXmHq6A-I/s1600-h/aloo+cha.jpg"><img style="WIDTH: 400px; HEIGHT: 147px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437061342914322114" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S3RSfA5qnsI/AAAAAAAABI4/MFbXmHq6A-I/s400/aloo+cha.jpg" /></a><br /><br /><ol><li>Wash and boil potatoes till soft, once cooled peel the skin and mash them coarsely.</li><li>Add wheat flour, and spices and mix together with the mashed potatoes. No water is required, moisture from the potatoes will help bind the flour.</li><li>Mix all the flour and spices until ever thing is combined well and from a stiff dough. Add more flour if required.</li><li>Keep the dough covered, for 10-15 minutes. </li><li>Then take a big lemon size ball, roll to a circular shape. And toast them on a griddle/tava on both sides. See this link for rolling and toasting <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html"><strong>Chapatis</strong></a>.</li></ol><p>Once ready, enjoy them warm with a some spicy pickle and curds on side.</p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com20tag:blogger.com,1999:blog-7544968463754447862.post-19807477194397061982010-02-03T05:48:00.003+05:302010-02-03T07:52:52.499+05:30Avocado with Indian seasoning<p><a href="http://en.wikipedia.org/wiki/Avocado"><strong>Avocado's</strong></a> also known as butter pear, alligator pear and sometimes as butter fruit. Avocados are most widely used in Mexican cuisine's and Guacamole is one of the famous dip/dish made with this fruit. </p><p>We are very fond of spicy Mexican dips, I regularly make authentic <a href="http://en.wikipedia.org/wiki/Guacamole">Mexican Guacamole </a>to go with some corn chips. Sometimes I do the Indian version of Guacamole in place of chutneys by doing the tempering with mustard seeds, hing and urad dal . Just adding the seasoning/tempering to the avocados, gives a very different taste to it. This will be good as side-dish with Indian kind rotis.</p><p>So here is how I make it.</p><p><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S2ejlMNftrI/AAAAAAAABIo/_9nCNjvSTmA/s1600-h/Avacado+C.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433491334774109874" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S2ejlMNftrI/AAAAAAAABIo/_9nCNjvSTmA/s400/Avacado+C.jpg" /></a> </p><p>Ingredients :</p><ul><li>Avocado(s) - 1 or 2</li><li>Lime/lemons - about half (this helps to prevent oxidation or changing into brown color)</li><li>Red onions/ Shallot - 2 tbsp finely chopped</li><li>Green chillies - 1or 2 finely chopped (depending on level of spiciness)</li></ul><p>For Tempering:</p><ul><li>Oil - 2tsp</li><li>Mustard seeds - 1/2 tsp</li><li>Urad dal - 1/2 tsp</li><li>Hing - one pinch</li></ul><p><a href="http://2.bp.blogspot.com/_x7mfMLw5fYk/S2ejkrKqPUI/AAAAAAAABIg/QINhwJNsHPU/s1600-h/Avacado.jpg"><img style="WIDTH: 400px; HEIGHT: 338px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433491325903846722" border="0" alt="" src="http://2.bp.blogspot.com/_x7mfMLw5fYk/S2ejkrKqPUI/AAAAAAAABIg/QINhwJNsHPU/s400/Avacado.jpg" /></a> </p><ol><li>Cut avocados in half, remove the pit/seed and skin. <strong>Mash</strong> them coarsely.</li><li><strong>Squeeze</strong> fresh lime/lemon to the avocados.</li><li><strong>Add</strong> finely chopped onion and chili,add salt to taste. Mix well to combine.</li><li>Lastly do the <strong>tempering</strong> with oil, when oil is hot add mustard seeds and urad dal. </li><li>When dal changes color and mustard seeds start to pop add hing and add this seasoning to the Avocado mixture, mix well.</li></ol><p>Quick and healthy side dish/dip/chutney is ready to be served. We usually eat this with Chapatis. Enjoy !</p><p>I am sending this to <a href="http://siri-corner.blogspot.com/">Siri's</a> new event <a href="http://siri-corner.blogspot.com/2010/01/healing-foods-avocado-event.html">Healing Foods - Avocado</a>.</p><p><a href="http://2.bp.blogspot.com/_x7mfMLw5fYk/S2jO7yagwpI/AAAAAAAABIw/-0F76cjySgU/s1600-h/HF+Logo.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 114px; HEIGHT: 43px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433820476963078802" border="0" alt="" src="http://2.bp.blogspot.com/_x7mfMLw5fYk/S2jO7yagwpI/AAAAAAAABIw/-0F76cjySgU/s200/HF+Logo.jpg" /></a> </p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com32tag:blogger.com,1999:blog-7544968463754447862.post-84148047912107348092010-01-15T23:30:00.009+05:302010-02-02T09:10:15.978+05:30Moongdal Halwa<p>For <strong><a href="http://spicingyourlife.blogspot.com/2010/01/moong-dal-halwa-indian-cooking.html">Indian Cooking Challenge (ICC)-December</a></strong>, <a href="http://spicingyourlife.blogspot.com/">Srivalli </a>has chosen Moongdal Halwa. When I saw the announcement I was very excited. Since I hadn't made any North-Indian style halwa's before, so I couldn't wait to try it. </p><p>I have followed Recipe # 2, for me it took about 50 mins to get to the Halwa stage. I had fun making them and enjoyed them warm, with lots of nuts and raisins.Thanks Srivalli, Simran and Lata ji for the recipe and trying it out for us.</p><p>Moongdal halwa was very apt for the occasion as well, made this for Sankranthi y'day in place for our regular Sweet pongal. We all enjoyed it very much. </p><p><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_75gv7t7gts_b" /></p><div style="TEXT-ALIGN: left"><strong>Soaking Time : Overnight</strong></div><div style="TEXT-ALIGN: left"><strong>Preparation Time : 15 minutes</strong></div><div style="TEXT-ALIGN: left"><strong>Cooking Time : 30 - 45 mins</strong></div><div style="TEXT-ALIGN: left"><strong></strong></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"><em><strong>Recipe 2 : With just the Dal (no Khoya)</strong></em></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">Ingredients :</div><ul><li><div style="TEXT-ALIGN: left">Split (Yellow) Moong dhal - 1 cup (I have used, split moongdal with husk)</div></li><li><div style="TEXT-ALIGN: left">Ghee - 1/2 cup</div></li><li><div style="TEXT-ALIGN: left">Sugar - 3/4 cups to 1 cup (as per required sweetness)</div></li><li><div style="TEXT-ALIGN: left">Milk - 1/2 cup (<em>Notes from Lataji - instead of water for the sugar, milk gives the khoya added taste, Simran's recipe asked for water</em>)</div></li><li><div style="TEXT-ALIGN: left">Cashews & Raisins roasted in ghee for garnish. </div></li></ul><p><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S0_wC4NQ9fI/AAAAAAAABH0/JpWB2KHtn90/s1600-h/Halwa.jpg"><img style="WIDTH: 400px; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426820008243164658" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S0_wC4NQ9fI/AAAAAAAABH0/JpWB2KHtn90/s400/Halwa.jpg" /></a></p><ol><li>Soak 1 cup moong dal overnight. Next morning, grind to a paste.</li><li>Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.</li><li>Keep the heat at the lowest and keep stirring even after the dhal becomes thick.Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.</li><li>Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal. </li><li>Keep the fire low at all times and break lumps if formed while adding the sugar and water/ milk mix.</li><li>Cook until the ghee surfaces.Garnish with cashews and raisins.</li></ol><p>Notes : </p><ul><li><em>Use a thick bottom pan or better nonstick pan.</em></li><li><em>Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.</em></li><li><em>You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools. </em></li><li><em>Cook until ghee surfaces on the sides and the halwa attains a very nice shine.<br />Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient. </em></li><li><em>In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture </em></li><li><em>Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.</em></li></ul><p><em>* Halwa looks bit green in color, since I have used the moongdal with husk which gives this color.</em></p><p><em>Off this goes to <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Indian Cooking Challenge( ICC)</a> challenge, hosted by Srivalli.</em></p><p><em><strong>Have a Good Weekend,</strong> <strong>Everyone</strong>!</em></p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com33tag:blogger.com,1999:blog-7544968463754447862.post-78488553059814536112010-01-14T07:10:00.003+05:302010-01-14T22:57:38.353+05:30Ellu-Bella<p><strong><span style="font-family:trebuchet ms;"><span style="color:#660000;"><span style="font-size:130%;color:#ff0000;">Wishing you all a very Happy Sankranthi/Pongal, with a bowl full of Ellu-Bella</span>.</span></span></strong> </p><p>Every year during Sankranthi/Pongal , a mixture of <strong>Jaggery, Dried coconut, Dalia Dal, Peanuts/groundnuts </strong>and<strong> Sesame seeds</strong>(roasted) known as <strong>Ellu- Bella</strong> are mixed together and shared with families, neighbors and friends. Along with this mixture seasonal fruits like sugarcane and oranges are also given to mark the harvest season and sweet beginnings.<br /><br /><p><div style="TEXT-ALIGN: left" id="g64_"><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_73hj5r5hcn_b" /></div><div style="TEXT-ALIGN: left">Ingredients (all toasted lightly). </div><p></p><ul><li>Peanuts/Groundnuts (<em>Kadalekayi</em>) - 1 cup (toasted, skin removed and halved)</li><li>Dalia dal (<em>Hurigadale</em>) - 1 cup</li><li>Jaggery (<em>Bella</em>) - 1 cup</li><li>Dried coconut (<em>Kobbari</em>)- 1cup</li><li>Sesame seeds (<em>Ellu</em>) - 2 tbsp</li></ul><p>Toast all the above ingredients, let it cool and mix them all together and enjoy ! </p><p><em>Will send this to </em><a href="http://priyaeasyntastyrecipes.blogspot.com/"><strong><em>Priya's</em></strong></a><em> </em><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event"><em>Cooking with Seeds event</em></a><em>.</em><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html"><em> </em></a></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com19tag:blogger.com,1999:blog-7544968463754447862.post-88091052456914800252010-01-12T04:30:00.002+05:302010-04-07T01:11:02.021+05:30Vegetables in Sesame-Cashew sauce<p><div style="TEXT-ALIGN: left" id="u1tm">I use Sesame seeds (Ellu) in most of my gravy/curries quite often. I usually pair this with roasted peanuts/groundnuts, but this time I tried something different and paired with Cashews.</div><div style="TEXT-ALIGN: left">Both of these are lightly toasted with cinnamon, cloves and dried red Chiles for some spice and flavor and mixed with veggies like onion,tomato, potato and bell peppers. </div><div style="TEXT-ALIGN: left">Sesame seeds and Cashews makes the gravy/curry very rich and cream in taste.<br />
<p></p></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_71f9c5djc9_b" /></div><p>Ingredients :</p><p>Vegetables I have used :<strong> Onion, tomato, Potato </strong>and<strong> Bell peppers</strong> (capsicum) -<strong> 1 each</strong> chopped into bit size pieces.</p><p><strong>Lightly toast and grind</strong> :</p><ul><li>Sesame seeds (Ellu) - 2 tbsp. </li>
<li>Cashew nuts (godambi) - 2 tbsp.</li>
<li>Cinnamon & cloves (chekke-lavanga)- 2 each.</li>
<li>Dried red chilli - 1or 2</li>
</ul><p>Others : Oil - 2 tsp, turmeric - 1/2 tsp and salt to taste.</p><p><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/S0ulOvjh5SI/AAAAAAAABHo/Bbyae-wJvxA/s1600-h/Sesa-cash.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425611848800134434" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/S0ulOvjh5SI/AAAAAAAABHo/Bbyae-wJvxA/s400/Sesa-cash.jpg" /></a></p><ol><li>Wash and chop vegetables to bit size pieces.</li>
<li>Lightly toast the above mentioned ingredients, let it cool and then grind them to fine powder, keep them ready.</li>
<li>Heat a pan, add oil when hot add turmeric and then add chopped veggies and fry for few mins, until half cooked.</li>
<li>Then add ground sesame-cashew mixture. Add enough water, salt. </li>
<li>Cover and cook until veggies are cooked though about 10 - 15 min. Keep stirring in between to make sure it doesn't stick to the bottom of the pan. </li>
<li>Adjust salt, mix well. Garnish with few cilantro leaves and top with few toasted sesame seeds (this is optional).</li>
</ol><p>Serve warm with Rotis or rice. Enjoy !</p><p><em>Sending this to </em><a href="http://priyaeasyntastyrecipes.blogspot.com/"><strong><em>Priya's</em></strong></a><em> </em><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html"><em>Cooking with the Seeds </em></a><em>event</em>.</p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com19tag:blogger.com,1999:blog-7544968463754447862.post-23036719968092403892010-01-01T20:30:00.000+05:302010-01-01T20:30:05.009+05:30Happy 2010<a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/Sz04lrIpE0I/AAAAAAAABHE/-301FogCubw/s1600-h/2010.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 273px; DISPLAY: block; HEIGHT: 314px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421551746309231426" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/Sz04lrIpE0I/AAAAAAAABHE/-301FogCubw/s400/2010.jpg" /></a> Wishing you all a very Happy and Healthy New year.<br /><div></div>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com11tag:blogger.com,1999:blog-7544968463754447862.post-31042751752344915962010-01-01T04:50:00.001+05:302010-01-01T07:25:47.545+05:30Pooris<p><strong>Day 7 </strong>of 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>.</p><p>Closing the week long recipe marathon (in my case its Roti Marathon) with our beloved bread, Poori. This is puffy bread, deep fried in oil. We like having them with vegetable Sagu, or most times with Aloo palya and Coconut chutney.<br /><br />I made this Pooris using my Mom's recipe. Its a very simple recipe, dough should be kneaded to soft but stiff and should rest for not more that 10-15(otherwise this will absorb lots of oil), and dough needs to be fried at the medium-high temperature, in order for the pooris to puff up. </p><p><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_69fdc26rds_b" /></p><div style="TEXT-ALIGN: left"></div>Ingredients : <p></p><ul><li>Whole wheat flour - 1cup</li><li>All-purpose flour/Maida - 1cup ( used any India atta instead of wheat and all purpose flour)</li><li>Oil - 2 tbsp</li><li>Salt - 1tsp</li><li>Water - about 1 cup ( for kneading)</li><li>Vegetable/Peanut Oil - 1 - 2 cups ( for deep frying).</li></ul><p>Method :</p><ol><li>Take flour/atta, salt and oil mix well. Now add water little by little and mix to form a stiff dough. Add little oil to hands, knead until soft for about 5 mins,cover and let is rest for 10- 15 min.</li><li>Heat oil in a pan/wok on medium. Turn to medium high while frying.</li></ol><p><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/Sz0sQhOJ3FI/AAAAAAAABG8/5QpHtCSg6IE/s1600-h/pooris1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421538188731210834" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/Sz0sQhOJ3FI/AAAAAAAABG8/5QpHtCSg6IE/s400/pooris1.jpg" /></a></p><p>3. Roll the dough to about palm size and bit thicker than regular rotis.</p><p>4. When oil is hot, drop the rolled dough, through the edge of the wok(just one at a time). </p><p>5. In a few seconds, the dough will puff up (if not press gently with back of the ladle).</p><p>6. Turn/ flip gently and let it fry for few more seconds on the other side,. Take it out with a stainer, drain, any excess oil on paper towel.</p><div style="TEXT-ALIGN: left" id="a98g"><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_68c3g47zdg_b" /></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"><br />Pooris are ready to be served. We enjoyed ours with <a href="http://ruchii-madhu.blogspot.com/2007/09/mysore-masale-dose.html">Aloo Palya </a>and <a href="http://ruchii-madhu.blogspot.com/2008/11/coconut-corriender-chutney.html">Chuntey</a>.<br /><br /><p>*<em> Frying temperature is the main thing while making Pooris, make sure to maintain med-high temperature.</em></p><p><strong>Recipe Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/jolada-rotti.html">Day 2- Jodala Rotti </a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/bread-baking.html">Day 3- Homemade Bread</a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/naan-with-nigella-seeds.html">Day 4- Naan</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/aloo-paratha-potato-flatbread.html">Day 5- Aloo paratha </a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/phulkas.html">Day 6- Phulkas</a> .</p><p>I very much enjoyed cooking for this Week long Recipe Marathon. Thanks <a href="http://onehotstove.blogspot.com/">Nupur</a> for this lovely event to end 2009. </p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p></div>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com17tag:blogger.com,1999:blog-7544968463754447862.post-36062768395199344032009-12-31T04:10:00.000+05:302009-12-31T04:11:09.861+05:30Phulkas<p><strong>Day 6 </strong>of 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>.<br /><p>Phulkas are the softest of all Indian flat-breads with out the use of any oil. They are made to puff up by the heat(fire), which creates a air pocket in between, hence making the bread very soft.<br /><br />Few days back, one of my dear friend suggested me, to blog about Phulkas and gave me the recipe and procedure for making them. I did follow her recipe, and did some trail and error and finally was able to get the Phulkas right.<br /><br />3 things to keep in mind while making Phulkas, 1. kind of flour we use ( Indian atta are the best kind), 2. kneading them to stiff dough and rolling them to circle just about palm size. 3. dry roasting them on tava/griddle and then putting them on a open flame, and let it puff.<br /><p><div style="TEXT-ALIGN: left" id="b8gj"><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_64d47cj3z3_b" /></div><br /><br />Ingredients: <p></p><ul><li>All-purpose flour/maida - 1 cup</li><li>Wheat flour - 1/2 cup </li><li>Water - about 3/4 cup (to knead the dough.)</li></ul>*<em>Due to the non-availability of Indian atta, I have used the above proportion of wheat and all -purpose flour</em>.<br /><br />Mix the flour with little water at a time to make to stiff dough. cover and let is sit for at least an hour. This makes the dough soft and will be easy to work with.<br /><br /><strong>Making Phulkas :</strong><br /><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzvOMMrtGRI/AAAAAAAABG0/gmTLEdPERiQ/s1600-h/Phulkas.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 110px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421153285428812050" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzvOMMrtGRI/AAAAAAAABG0/gmTLEdPERiQ/s400/Phulkas.jpg" /></a><br /><ol><li>Once ready to make the Phulkas. Make small ball ( lime size) roll them not bigger than palm size, and <strong>don't</strong> roll them too thin. </li><li>Heat tava/ griddle to medium high heat. Put the rolled dough on the tava, when you see small bubbles (half cooked) turn them around.</li><li>Roast the other side for just few seconds. </li><br /><div style="TEXT-ALIGN: left" id="uipm"><img style="WIDTH: 467px; HEIGHT: 489px" src="http://docs.google.com/File?id=dfk87kdg_66c2t6zkfr_b" /></div><div style="TEXT-ALIGN: left"></div><li>Then with the help of tongues or a spatula put (first side/top side down) on the open flame and it will puff, with in a few seconds (don't allow it sit for too long, it will burn). Take out as soon as it puffs. Refer pic above.</li><li>Follow the same steps and do with the rest of the dough. Keep the left overs closed in a box, stay soft up to a day.</li></ol><p>Serve warm with favorite sidedish. Enjoy ! </p><p><em>I owe a Big thank you to my dear friend Suju, I wouldn't have made it otherwise</em>.</p><p><strong>Recipe Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/jolada-rotti.html">Day 2- Jodala Rotti </a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/bread-baking.html">Day 3- Homemade Bread</a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/naan-with-nigella-seeds.html">Day 4- Naan</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/aloo-paratha-potato-flatbread.html">Day 5- Aloo paratha </a>. <p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p><p></p><p> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com8tag:blogger.com,1999:blog-7544968463754447862.post-82871167968419459562009-12-30T04:30:00.010+05:302009-12-30T07:50:35.343+05:30Aloo Paratha (Potato flatbread)<p><strong>Day 5 </strong>of 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>.</p><p>Paratha/Parotha is a wheat flour flat bread mostly stuffed with potatoes(aloo) or mixed vegetables and spices. This tastes good on its own, no side dishes required. I like making this when we travel. Simple and satisfying meal on the go. But at home we like to eat this with a cup of Curds/yogurt and little pickle(Indian pickle) on the side. </p><p><img style="WIDTH: 565px; HEIGHT: 521px" src="http://docs.google.com/File?id=dfk87kdg_62f3vmm9cr_b" /></p><p>Making aloo Paratha requires 2 steps,<br /><em>1. Making the dough &</em><br /><em>2. Making stuffing (Aloo Palya/curry).</em><br /><br /><strong>Making Dough :</strong> </p><ul><li>All purpose flour (Maida)- 2cups</li><li>Wheat flour - 1/2 cup</li><li>Salt - 1tsp</li><li>Water - about 1 cup</li></ul><p>Add salt to maida & wheat flour, then add water little by little to make a stiff dough. Knead well to soft and cover and keep it aside until ready to stuff them. </p><p><strong>For Aloo/Potato Stuffing :</strong></p><ul><li>Potatoes - 3 medium size ( boiled and skin peeled)</li><li>Onion- 1 medium size(chop finely)</li><li>Spices - 1/2 tsp of each <em><strong>Red chili powder, Turmeric and Garam masala</strong></em>.</li><li>Oil - 2 tbsp</li><li>Salt to taste.</li></ul><ol><li>Boil potatoes. Once cooled, peel the skin and mash them and keep aside.</li><li>Heat oil, when hot add finely chopped onions. Cook them until it soft .</li><li>Add all the spices and salt. Switch off and add the mashed potatoes. Mix well to combine.</li><li>Adjust salt. Let it cool. </li><li>Make small balls and keep them ready.</li></ol><p></p><p><strong>Making Parathas.</strong></p><p><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzqCTTcOibI/AAAAAAAABGk/GymIoQmpcOY/s1600-h/Aloo+1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 192px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420788369641605554" border="0" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzqCTTcOibI/AAAAAAAABGk/GymIoQmpcOY/s400/Aloo+1.jpg" /></a><a href="http://2.bp.blogspot.com/_x7mfMLw5fYk/SzqCT-1qkRI/AAAAAAAABGs/9WsJLMaLJqQ/s1600-h/Aloo+2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 206px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420788381291024658" border="0" alt="" src="http://2.bp.blogspot.com/_x7mfMLw5fYk/SzqCT-1qkRI/AAAAAAAABGs/9WsJLMaLJqQ/s400/Aloo+2.jpg" /></a><br /></p><br /><p>1. Make a medium to big size balls out of the dough, roll them to small circle shape. <p>2.Now take a aloo stuffing and put it in the middle. Bring all the sides together and press them in the middle. <p>3.Now roll them <strong>gently</strong> to a small to medium size circle.Use dry flour if require for rolling. <p>4.Then roast them on a heated pan/tawa for few seconds on each size. I like to cut them into small wedges and serve. Enjoy when warm. <p><p><p><p><p><p><p>* <em>Making stuffed Paratha takes bit time, sometimes stuffing tends to peep out of the dough. So to keep the stuffing inside, roll the dough to smaller size and bit thick than usual flat breads. I am still learning to make a perfect round shaped Parathas, I need more practice and have to make them as often as possible.<?P></em> <p></p><p></p><p></p><p></p><p><strong></strong></p><p></p><p><strong></strong></p><p><strong></strong></p><p><strong></strong></p><p><strong></strong></p><p><strong></strong></p><p><strong>Recipe Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/jolada-rotti.html">Day 2- Jodala Rotti </a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/bread-baking.html">Day 3- Homemade Bread</a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/naan-with-nigella-seeds.html">Day 4- Naan.</a></p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p><p></p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com15tag:blogger.com,1999:blog-7544968463754447862.post-64359073633484315472009-12-29T04:10:00.003+05:302009-12-29T05:19:39.445+05:30Naan with Nigella seeds<p><strong>Day 4</strong> 0f 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>. </p><p>Today I decided to make <strong>Naan</strong> (Indian flat bread). This is my favorite type of bread to order, in any Indian restaurants we go. </p><p>Recipe is very simple, takes few minutes to make the dough. But has to rest for at least an hour before proceeding to roast/bake them. Once the basic dough is ready, one can top them with different spices, seeds, nuts and even herbs. </p><p>I have toped it with <a href="http://en.wikipedia.org/wiki/Nigella_sativa"><strong>Nigella/Kalonji</strong> </a>seeds (<em>which looks similar to black sesame seeds, but has very mild onion flavor, mostly used in Bengali cuisine</em>). I use them for its flavor and as a topping on this bread, Naan looks so pretty when topped with this seeds.</p><p><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_60g2nbmftf_b" /></p><p>Ingredients:</p><ul><li>All purpose flour - 1 cup ( I use unbleached flour)</li><li>Whole wheat flour - 1 cup</li><li>Salt - 1tsp</li><li>Sugar - 1tsp</li><li>Oil - 2 tsp ( for kneading)</li><li>Yogurt/curds - 1/2 cup</li><li>Yeast - 2 tsp</li><li>Warm water - about 1 cup (2 tbsp for dissolving yeast + 3/4 cup for kneading).</li><li>Nigella seeds - few tbsp for sprinkling on top (substitute with sesame seeds(ellu) or cumin seeds)</li></ul><ol><li>Take 2 tbsp of warm water, dissolve yeast in it,add little sugar to it. Cover and let it sit for 5-10 mins.</li><li>Now add yogurt to yeast mixture. Combine all purpose flour, wheat flour and salt. Add this to the yeast mixture. Mix well, add little oil for kneading.</li><li>Cover and let it rest for at least 1 hour, until raise in the volume.</li><li>When ready, make lemon size balls, roll to circle shape(use little dry flour, if the dough is sticking while rolling).</li><br /><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzkyE37x33I/AAAAAAAABGc/uEuHhDOww7I/s1600-h/Naan+N.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 161px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420418685832650610" border="0" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzkyE37x33I/AAAAAAAABGc/uEuHhDOww7I/s400/Naan+N.jpg" /></a><br /><li>Sprinkle 1/2 tsp of Nigella seeds on top of the rolled dough. Press/roll gently with a rolling pin(so the seeds won't fall while roasting).</li><li>Heat griddle/tawa on a medium high heat.When hot,put the rolled dough on the tava.</li><br /><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzkyEina3CI/AAAAAAAABGU/4zLIwTEeuhs/s1600-h/Naan+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420418680110111778" border="0" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/SzkyEina3CI/AAAAAAAABGU/4zLIwTEeuhs/s400/Naan+1.jpg" /></a><br /><li>Leave it for few seconds, until you see small puffy bubbles on top. Flip/ turn over and cook the other side for few more seconds, till you see golden brown spots.</li><li>Soft Naan is ready to be served. Enjoy with a side dish.</li></ol><p><strong>Recipe Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/jolada-rotti.html">Day 2- Jodala Rotti </a>, <a href="http://ruchii-madhu.blogspot.com/2009/12/bread-baking.html">Day 3- Homemade Bread</a>.</p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com16tag:blogger.com,1999:blog-7544968463754447862.post-18683740832062390182009-12-28T06:35:00.002+05:302009-12-29T03:15:40.995+05:30Bread Baking<p><strong>Day 3</strong> of 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>. </p><p>I am not much of a baker. I have previously attempted to bake(bread), but it was a total disaster. So I was waiting to try baking (esp bread) with someone who knows about baking. </p><p>Last week I was able to visit our friend (Cindy) who happens to be our neighbor as well. First we baked some sugar cookies for my daughter to take to her Christmas party. Later that week we baked some bread loaf, bread rolls, donuts and Cinnamon rolls. After tasting all the goodies, we are loving the taste of freshly baked home made bread. </p><p>After baking with her and getting some tips from her , I feel confident to try it on my own. So today I made bread using her basic bread baking recipe, to give some extra flavor I have added little <strong>cumin</strong> ,<strong>chili powder</strong> and <strong>Carom seeds </strong>(Ajwain/Oma).<br /><p><div style="TEXT-ALIGN: left" id="l-78"><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_58d765wwf4_b" /></div><p></p><p>So here is very basic and simple recipe for Bread Making. I call it Cindy's Recipe.</p><p>Ingredients:</p><ul><li>Water - 1/2 cup</li><li>Milk - 1 cup (Boiled and cooled, one can use a cup water instead)</li><li>Vegetable Oil - 2tbsp (butter can be used as well)</li><li>Yeast - 1 package (2 tbsp)</li><li>Sugar - 2 tbsp ( 1 tbsp for dissolving with yeast + 1 tbsp with the flour )</li><li>Salt - 1tsp</li><li>All purpose flour - 2 cups ( I have used unbleached bread flour)</li><li>Whole wheat flour - 1 cup</li></ul><p>Spices : 1/2 tsp of each cumin & chili powder and carom (ajwain/oma) seeds,for some extra flavor.</p><ol><li>Dissolve yeast in warm water with 1 tbsp of sugar (sugar helps yeast to get active). Cover and let it sit for 5-10 mins until foamy.</li><li>After yeast turns foamy, add milk and oil mix well.</li><li>Mix all the other dry ingredients together in a different bowl. Now add it slowly to the yeast mixture.</li><br /><a href="http://2.bp.blogspot.com/_x7mfMLw5fYk/SzfxhJdAbXI/AAAAAAAABFg/iUXFrtYK4EY/s1600-h/Bread+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420066228339240306" border="0" alt="" src="http://2.bp.blogspot.com/_x7mfMLw5fYk/SzfxhJdAbXI/AAAAAAAABFg/iUXFrtYK4EY/s400/Bread+1.jpg" /></a><br /><li>Mix well and knead for 5 mins to make the dough soft . Cover and keep for 30 mins to 1 hour or until dough doubles its volume.</li><li>Now punch the dough and form into balls(for rolls) or desired shapes.I made some balls and made like a log for bread loaf.</li><br /><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/Szf-30IEkbI/AAAAAAAABFo/NI28jkKKT2U/s1600-h/Dough.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 303px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420080911402439090" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/Szf-30IEkbI/AAAAAAAABFo/NI28jkKKT2U/s400/Dough.jpg" /></a><br /><li>Cover and let it raise for another hour. </li><li>Bake the <strong>rolls </strong>at 350 F for <strong>10 - 12 mins</strong> and bake <strong>loaf for 20-25 mins</strong> or until golden brown on top ( keep checking inbetween, since the oven temperatures may vary).</li><br /><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/Szf_Jw6fUwI/AAAAAAAABFw/q-axc3__cBY/s1600-h/Bread+out.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420081219777811202" border="0" alt="" src="http://4.bp.blogspot.com/_x7mfMLw5fYk/Szf_Jw6fUwI/AAAAAAAABFw/q-axc3__cBY/s400/Bread+out.jpg" /></a><br /><li>Take out and butter the top when its warm. Let it cool a bit. Cut a slice and enjoy with little butter on top.</li></ol><p>* <em>Make sure the water temperature is not too hot or cold, but just right. This is the most important part, once the yeast is dissloved and foamy. The rest will be easy. </em></p><p><em></em></p><p><strong>Recipe Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a> , <a href="http://ruchii-madhu.blogspot.com/2009/12/jolada-rotti.html">Day 2- Jodala Rotti </a>. </p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com21tag:blogger.com,1999:blog-7544968463754447862.post-57589222768475987322009-12-27T06:20:00.002+05:302009-12-28T03:09:44.114+05:30Jolada Rotti<p><strong>Day 2</strong> of 7 days of <a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html">Recipe Marathon</a>.<br /><br />Weekends, I usually make elaborate brunch's, mostly different kind of Rottis(South-Indian flat bread), so today I made one of North-Karnataka specialty <strong>Jolada Rotti</strong>.<br /><br />Jola/ Jowar or Sorghum is a gluten free flour, so after the dough is prepared. It takes little patience to roll the dough, since it breaks and requires bit more dry flour than usual. But once you get the hold of it, it will be as easy as making any other kind of Indian Bread.<br /><br /><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_56dktffthf_b" /><br />So here is what we need to make the Dough. </p><ul><li>Jowar/Sorghum flour(Jolada hittu)- 2 cups</li><li>Water - 2 1/2 to 3 cups</li><li>Salt - 1 tsp</li></ul><p><a href="http://4.bp.blogspot.com/_x7mfMLw5fYk/Szah2yUwiHI/AAAAAAAABFQ/uC--An7z370/s1600-h/Jolada+Rotti+I.jpg"></a></p><p><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/SzapEdL7trI/AAAAAAAABFY/51Fb4izhFJ8/s1600-h/Jolada+Rotti+I.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 266px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419705095606220466" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/SzapEdL7trI/AAAAAAAABFY/51Fb4izhFJ8/s400/Jolada+Rotti+I.jpg" /></a></p><p>1. Boil the water.</p><p>2. Take the jowar flour in a wide bowl. Add salt and pour water slowly and mix well to combine. Water and flour should come together to form stiff dough.</p><p>3. Cover and let it sit for 5 mins(so the dough will be cool enough to handle). Once cool enough <strong>but still warm</strong> to touch, knead to a soft dough. <em>Refer pic 3 and 4</em>.</p><p>4. If the dough is sticking, add little more flour and knead it.</p><p>5. Apply little flour on rolling board and roll it to a small to medium size circle. If it tends to break, add little more flour and roll. </p><p>6. Roll the rest of the dough and keep it ready.</p><p>7. Heat pan on high heat. Once hot enough, put the rolled dough carefully. <strong><em>Cover with a lid, </em></strong>this makes the rottis soft. Leave it for few seconds turn/ flip them around(on oil is required while cooking).</p><p>8.Turn and let the other side cook for few more seconds.Serve warm. This makes about 15 small size rottis.We had Jolada Rotti with <a href="http://ruchii-madhu.blogspot.com/2007/08/ragi-rotti-and-ennegayi.html">Brinjal/eggplant Ennegayi</a>. Enjoy !</p><p>* <em>Leftover can be kept in a closed box once cooled. Rottis stays soft if kept this way</em>.</p><p><strong>Recipe</strong> <strong>Marathon</strong> : <a href="http://ruchii-madhu.blogspot.com/2009/12/chapatis-wheat-flour-flat-bread.html">Day 1- Chapatis</a>.</p><p></p><p></p><p></p><p></p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com8tag:blogger.com,1999:blog-7544968463754447862.post-59479070933926119812009-12-26T03:55:00.003+05:302009-12-26T04:23:16.523+05:30Chapatis (Wheat flour Flat-bread)<p>Today is the first day of seven days of recipe marathon, a group of 29 food bloggers will be preparing and posting <strong>a recipe a day</strong> for 7 days, to countdown to the New Years.<br /><br /><a href="http://onehotstove.blogspot.com/">Nupur</a> who is the creator of this marathon was kind enough to let me join in for the event last minute, thanks Girl . I decided to make breads (<em>flat breads as well as baked breads</em>), so I'll be posting recipes for 7 different breads for next 7 consecutive days.<br /><br />Chapatis or Wholewheat flour breads(flat bread) is our daily bread, we eat them for our dinner daily (almost). So today I'll be posting the recipe I use for making this type of flat bread.<br /><p><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_53nss556d4_b" /><br />Ingredients </p><ul><li>Whole wheat flour - 2 cups</li><li><a href="http://en.wikipedia.org/wiki/Cereal_germ">Wheat germ </a>- 2 tbsp (optional, but very nutritional addition)</li><li><a href="http://en.wikipedia.org/wiki/Flax">Flaxseed's</a> (powdered) - 2 tbsp (known as Agasi seeds in Kannada)</li><li>Salt - 1tsp</li><li>Oil - 2 tsp ( for kneading)</li><li>Water - 1- 1& 1/2 cups </li><li>Yogurt (curds) - 2 tbsp (optional, I add to make the breads soft)</li></ul><p><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzUZXVtmprI/AAAAAAAABFI/I2YC1PPTXK8/s1600-h/Chapathis.jpg"><img style="WIDTH: 349px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419265615366366898" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzUZXVtmprI/AAAAAAAABFI/I2YC1PPTXK8/s400/Chapathis.jpg" /></a> </p><ol><li>Take a wide mouthed bowl, mix whole wheat flour, wheat germ, flax seeds, curds and salt.</li><li>Mix them using enough water to form a thick dough, knead them using little oil to make soft dough. Close and keep side for at least 15 mins.</li><li>When ready to eat, heat a flat pan/tava (i use cast-iron one). Put it on medium-high heat.</li><li>Divide the dough to small balls, flatten it and roll them to circular shape as thin as possible (refer the pics above). Roll the rest of the dough and keep it ready.</li><li>Then put the rolled dough on a hot pan, when you start to see few puffy bubbles, press it with the spatula and turn it around . Let it cook for few seconds on the other side, until you see few brown spots. Add oil on top if you prefer.</li><li>Above measurement makes up to 8 medium size Chapatis/flat breads. </li></ol><p>Enjoy the soft and nutritious bread warm , with your favorite side dish. </p><p></p><p><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </p>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com7tag:blogger.com,1999:blog-7544968463754447862.post-1410325539046682192009-12-25T00:15:00.001+05:302010-04-07T01:13:59.187+05:30Khatta-Mittha Batata<p>This is a <strong>Gujarati-style Hot, Sweet & Sour Potato</strong> dish, from <em>Madhur Jaffrey's</em> World Vegetarian (Cook book). </p><p>I was looking for a new recipe to try with potatoes, to go along with Dosa/dose for our lunch this afternoon. So tried potatoes Gujarati style, end result was very delicious. The combined flavors of chilli powder, tamarind and brown sugar(jaggery) with potatoes was very tasty. We literally licked the plate off. </p><p><img style="WIDTH: 648px; HEIGHT: auto" src="http://docs.google.com/File?id=dfk87kdg_51ckfq88dh_b" /> <div style="TEXT-ALIGN: left">Ingredients :</div><ul><li><div style="TEXT-ALIGN: left">Potatoes - 3 medium size or 2 cups(skin peeled and cubed)</div></li>
<li><div style="TEXT-ALIGN: left">Tomato - 1 small </div></li>
<li><div style="TEXT-ALIGN: left">Chili powder -1/2 tsp ( cayenne pepper)</div></li>
<li><div style="TEXT-ALIGN: left">Turmeric- 1/4 tsp</div></li>
<li><div style="TEXT-ALIGN: left">Cumin powder - 1/2 tsp</div></li>
<li><div style="TEXT-ALIGN: left">Corriander-1/2 tsp</div></li>
<li><div style="TEXT-ALIGN: left">Tamarind paste- 2tsp</div></li>
<li><div style="TEXT-ALIGN: left">Brown sugar- 2 tbsp (Jaggery can be substituted)</div></li>
<li><div style="TEXT-ALIGN: left">Vegetable oil - 3tbsp ( Recipe calls for 1/4 cup oil, I have used less)</div></li>
<li><div style="TEXT-ALIGN: left">Cilantro leaves- 2tbsp ( I have substitute it for curry leaves)</div></li>
<li><div style="TEXT-ALIGN: left">Salt to taste.</div></li>
</ul><div style="TEXT-ALIGN: left"><a href="http://1.bp.blogspot.com/_x7mfMLw5fYk/SzKiw72VnVI/AAAAAAAABFA/sp1nkpzoqcU/s1600-h/potaoes+1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 266px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418572263263149394" border="0" alt="" src="http://1.bp.blogspot.com/_x7mfMLw5fYk/SzKiw72VnVI/AAAAAAAABFA/sp1nkpzoqcU/s400/potaoes+1.jpg" /></a> </div><p style="TEXT-ALIGN: left">1. Peel the skin and cut potatoes into small bite size pieces.Put them in cold water.</p><p style="TEXT-ALIGN: left">2. Then drain water, pat them dry and add turmeric, chili powder, cumin- coriander powder and salt. Toss potatoes to coat well with all the spices.</p><p style="TEXT-ALIGN: left">3. In the mean while, heat oil in a wide pan. When hot add the spice coated potatoes. Stir them in-between.</p><p style="TEXT-ALIGN: left">4. When potatoes turn slightly brown on all sides. Add a cup of water. </p><p style="TEXT-ALIGN: left">5. Chop tomatoes and add them at this time as well. To this add tamarind extract or paste, brown sugar. Mix well.</p><p style="TEXT-ALIGN: left">6. Bring it boil, and simmer down and cook for 10 more mins. Slightly mash few potatoes to get nice consistency. Check for taste and add salt if needed.</p><p style="TEXT-ALIGN: left">7. Finally garnish with cilantro/coriander leaves. Serve warm.</p><div style="TEXT-ALIGN: left"><a href="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzKiDoYEgqI/AAAAAAAABE4/xIAgK0Z2vyc/s1600-h/Dose.jpg"><img style="WIDTH: 400px; HEIGHT: 381px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418571484941812386" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SzKiDoYEgqI/AAAAAAAABE4/xIAgK0Z2vyc/s400/Dose.jpg" /></a> </div><div style="TEXT-ALIGN: left"><em>Tastes really good with any rice or wheat breads. Enjoy !</em> </div><div style="TEXT-ALIGN: left"><br />
<strong>Happy Long Weekend !</strong></div><div style="TEXT-ALIGN: left"><img style="WIDTH: 84px; HEIGHT: 22px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283582428510959090" border="0" alt="" src="http://3.bp.blogspot.com/_x7mfMLw5fYk/SVMOOaDkNfI/AAAAAAAAAXA/ufH7CsyV57g/s400/Logo.jpg" /> </div>Anonymoushttp://www.blogger.com/profile/04491094617253294078noreply@blogger.com11