tag:blogger.com,1999:blog-50894600986666491082024-03-26T23:37:44.844-07:00 Paru's Kitchenahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-5089460098666649108.post-74653945129547008662014-07-22T11:16:00.004-07:002014-07-22T11:16:59.074-07:00Beetroot Soup Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Even though I know beetroots are very good for the health, I
rarely add in my menu. I don’t know why I hate this lovely vegetable after
knowing all this. If you are a regular reader of my blog, you could see just
few recipes with beets here. I make<span style="color: red;"> <a href="http://parusamayal.blogspot.com/2013/02/beetroot-rice-for-those-who-hate-beets.html#.U86lmvldVvA" target="_blank"><span style="color: red;">beetroot rice</span></a></span> when TH not at home, cos he too
hates it. This poor vegetable doesn't find any place in my pantry all these
days. But here on, am trying to add up the beets to my menu, since I was advised
to increase my RBCs. Nowadays I started to take beets by making this soup
before my meal and I made it regular in my home. Generally it increases ur
appetite and the pepper and cumin in the soup helps in ease digestion of the
food taken. Trust me; it can relieve u from bad/sore throat immediately when
taken with lots of pepper. </span></div>
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<a href="http://2.bp.blogspot.com/-ePWguGzbrMc/U86ojlUKbBI/AAAAAAAALos/0vO77eYeLZ4/s1600/DSC_1825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-ePWguGzbrMc/U86ojlUKbBI/AAAAAAAALos/0vO77eYeLZ4/s1600/DSC_1825.JPG" height="640" width="462" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Need some sweets with these beets?<a href="http://parusamayal.blogspot.com/2013/10/beetroot-halwa-recipe-diwali-special.html#.U86lr_ldVvA" target="_blank"> <span style="color: red;">Click here</span></a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Need a juice/drink with these beets? <a href="http://parusamayal.blogspot.com/2013/09/energizer-instant-energy-juice.html#.U86lsPldVvA" target="_blank"><span style="color: red;">Click here</span></a>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: less than 5mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: around 10mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">2 beetroots (small)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 tsp coarse pepper powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp cumin powder (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups of water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (as per taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ tsp mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Wash and remove the skin of beets, cut the root and the stem
part. Wash twice, since it has lots of dirt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Either pressure cook for 2-3 whistles or just put it in
boiling water and cook till soft.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the beets turn soft, take out and let it cool for some
time.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Blend it in a blender to a smooth juice with water. I used
my juice to blend, hence don’t need of straining. If you need, strain it using
a strainer. I don’t prefer strain it, since most of the vitamins would be gone.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a sauce pan heat oil and splutter mustard and cumin. Then
add the beet juice.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add cumin powder, pepper powder and salt. Keep for 1-2
minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with chopped coriander leaves. Top with garlic
croutons (if needed)</span></li>
</ul>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Notes:</span></b></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">I used both cumin powder as well as cumin seeds. It is
optional for using both.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">It is better to add freshly ground coarse pepper powder than
the store bought fine ones.</span></li>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-5510287724129418212014-07-17T11:47:00.000-07:002014-07-17T11:47:11.078-07:00Bisibelabath | Sambar Sadam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I usually call this Bisibelabath or sambar sadam as somberi
sapadu which means lazy people’s food. Cos, when we make rice separately we
need to make <a href="http://parusamayal.blogspot.com/search/label/SAMBAR%20RECIPES#.U8gUd_ldVvA" target="_blank"><span style="color: red;">sambar</span></a>, <a href="http://parusamayal.blogspot.com/search/label/SOUPS%2FRASAM" target="_blank"><span style="color: red;">rasam</span></a> and <a href="http://parusamayal.blogspot.com/search/label/DRY%20CURRIES" target="_blank"><span style="color: red;">poriyal</span></a> to accompany it. And sometimes we need
appalam to compliment all this. But making bisibelabath is such an easy task
where rice and sambar are already mixed together with a bunch of vegetables. So
it is like a one-pot meal which has carbo, protein along with all the
vegetables. TH don’t need anything as a side dish for this rice and my work
goes simple. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I still remember the taste of Bisibelabath which is served
in Rathna Café, Chennai. That is the best according to me. Ghee, the major
ingredient which enhances the flavor for this rice and in rathna café they make
the rice completely with ghee. Don’t mind to taste there once if you get a
chance and don’t mind for the extra calories you are gonna get after that.</span></div>
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<a href="http://2.bp.blogspot.com/-eBoPqk0PxXw/U8gVzSiFGaI/AAAAAAAALm4/Kn_3cofJeJw/s1600/DSC_2192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-eBoPqk0PxXw/U8gVzSiFGaI/AAAAAAAALm4/Kn_3cofJeJw/s1600/DSC_2192.JPG" height="640" width="540" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This rice is made with freshly ground spices and here I used
my sambar powder to make the work simple.
It would be good if the <a href="http://parusamayal.blogspot.com/2014/04/sambar-powder-recipe-how-to-make-sambar.html" target="_blank"><span style="color: red;">sambar powder</span></a> are fresh and in good condition. Click
on the highlighted link to get the <a href="http://parusamayal.blogspot.com/2014/04/sambar-powder-recipe-how-to-make-sambar.html" target="_blank"><span style="color: red;">sambar powder</span></a> recipe. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This can be served alone with appalam or chips or vaadam. <a href="http://parusamayal.blogspot.com/2013/04/garlic-infused-potato-fry.html#.U8gTk_ldVvA" target="_blank"><span style="color: red;">GarlicPotato fry</span></a> and <a href="http://parusamayal.blogspot.com/2013/03/vazhakkai-pepper-fry-fry-yippee-i.html#.U8gTl_ldVvA" target="_blank"><span style="color: red;">raw banana fry</span></a> are the best combination for this rice.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 15-20mins (soaking time)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 20-30 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup raw rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> ¾ cup toor dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup peeled shallots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 small onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 garlic cloves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup thick tamarind juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of chopped carrots, green peas and French beans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 drumsticks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp sambar powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish) </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">To temper</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp fenugreek seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 dry red chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of asafoetida </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Wash and soak the dal and rice together in 5 cups of water
for 15mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Then pressure cook it for 3-4 whistles along with chopped tomatoes
and pinch of asafoetida and turmeric powder. Add a dash of oil for easy
cooking. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the pressure comes down, open the cooker slowly and mix
till the rice and dal combines well. Set aside.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-Z9dEptxmiE0/U8gVqAaZfOI/AAAAAAAALmA/qj9ejUAh6uQ/s1600/DSCN3256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-Z9dEptxmiE0/U8gVqAaZfOI/AAAAAAAALmA/qj9ejUAh6uQ/s1600/DSCN3256.JPG" height="285" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok heat oil and temper the items given. Sauté the chopped
onions till golden brown and add the shallots, chopped garlic and green
chillies. Fry till the raw smell leaves.</span></li>
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<a href="http://4.bp.blogspot.com/-L3GXBHX7QKU/U8gVqh30fXI/AAAAAAAALmE/68dsWuk04lY/s1600/DSCN3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-L3GXBHX7QKU/U8gVqh30fXI/AAAAAAAALmE/68dsWuk04lY/s1600/DSCN3251.JPG" height="241" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the veggies which you are using. Sauté well and add
chilli powder, coriander powder and salt. At this time simmer the flame to low-
medium to avoid burning of the masala.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-aBT5SIBPVMo/U8gVqzQ5rMI/AAAAAAAALmM/EzSjSDQl0zM/s1600/DSCN3253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-aBT5SIBPVMo/U8gVqzQ5rMI/AAAAAAAALmM/EzSjSDQl0zM/s1600/DSCN3253.JPG" height="240" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the tamarind juice and mix well. Add salt and a cup of
water for the veggies to cook.</span></li>
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<a href="http://1.bp.blogspot.com/-JgaLkqy04E8/U8gVucrjAGI/AAAAAAAALmY/KE3sfxYmwbQ/s1600/DSCN3257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-JgaLkqy04E8/U8gVucrjAGI/AAAAAAAALmY/KE3sfxYmwbQ/s1600/DSCN3257.JPG" height="234" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Cook by closing with a lid in medium flame. Once the veggies
are cooked soft, add the pressure cooked rice and mix with the veggies.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-B5pfEhqaDTc/U8gVvoX8xAI/AAAAAAAALmg/8FMy0bdwMr4/s1600/DSCN3259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-B5pfEhqaDTc/U8gVvoX8xAI/AAAAAAAALmg/8FMy0bdwMr4/s1600/DSCN3259.JPG" height="247" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Keep for 1-2 mins and add the sambar powder. Mix well and check
for the taste.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-r7sbKBq5Ybk/U8gVwBIMTGI/AAAAAAAALmk/s5aauZd2Qbk/s1600/DSCN3260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-r7sbKBq5Ybk/U8gVwBIMTGI/AAAAAAAALmk/s5aauZd2Qbk/s1600/DSCN3260.JPG" height="240" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves and top with ghee to enhance
the flavor.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-vBGHyoegqhg/U8gVxvM8omI/AAAAAAAALms/H3SRlR6THIM/s1600/DSC_2164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vBGHyoegqhg/U8gVxvM8omI/AAAAAAAALms/H3SRlR6THIM/s1600/DSC_2164.JPG" height="640" width="540" /></a></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Notes: </span></b></div>
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<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tempering can be done at the end, separately. Ghee can be
used while tempering itself.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">When in hurry, I add tomatoes, chillies, garlic, and
asafoetida to rice-dal and pressure cook for more than 5 whistles. </span></li>
</ol>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-82839155428337308472014-07-14T17:18:00.000-07:002014-07-14T17:18:44.763-07:00How to make Dosa | Dosa Batter Recipe | South-Indian Style Dosa Recipe (With Video)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I already have a post on <a href="http://parusamayal.blogspot.com/2013/10/how-to-make-soft-idli-tips-for-soft.html#.U8RtJPldVvA" target="_blank"><span style="color: red;">How to make Soft Idli</span></a>, a year back.
I wanted to post some tips and tricks about making dosa for a long time. I
wanted to make it simple by giving a video presentation, but being a lazy
bugger, I don’t have the patience to take a video of my own. TH was there at
home last weekend and I asked him for the help. He patiently took this video
for me.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I don’t make separate batter for making dosa. The same
batter which I use for idli, makes the work easier. To get the thin and crisp
version of dosa, I used to add a cup of water to thinner the batter. Click here
to see on <a href="http://parusamayal.blogspot.com/2013/10/how-to-make-soft-idli-tips-for-soft.html#.U8RtJPldVvA" target="_blank"><span style="color: red;">How to make Batter for Idli and Dosa</span></a>.</span></div>
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<a href="http://1.bp.blogspot.com/-qGlC4w_K7TA/U8RvMmgq3aI/AAAAAAAALlk/nOy1aoqwzpc/s1600/DSC_1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-qGlC4w_K7TA/U8RvMmgq3aI/AAAAAAAALlk/nOy1aoqwzpc/s1600/DSC_1993.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stay tuned to get more variations of Dosa. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Don’t forget to look into the <a href="https://www.youtube.com/watch?v=kIfefNf2mWU" target="_blank"><span style="color: red;">video</span></a> for more information.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://i1.ytimg.com/s_vi/kIfefNf2mWU/default.jpg?sqp=CKzgkZ4F&rs=AOn4CLBek2JNcJc8ZZd8xqWahi9cQb1_Lg"><param name="movie" value="https://www.youtube.com/v/kIfefNf2mWU?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/kIfefNf2mWU?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><o:p> </o:p>Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cups of Idli rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of urad dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ -¾ tsp fenugreek seeds/vendhayam</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Check here on <a href="http://parusamayal.blogspot.com/2013/10/how-to-make-soft-idli-tips-for-soft.html#.U8RtJPldVvA" target="_blank"><span style="color: red;">how to make Batter</span></a>.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Dilute the batter with a cup of water to get thin, crisp
dosa. Evenly mix the batter with a ladle.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat cast iron tawa or non stick one and grease it with oil.
Take a ladle full of batter and spread on the center of the tawa in a circular
motion.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">After a minute, drizzle the dosa with oil to the sides. Either
oil or ghee can be used.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Carefully flip to the other side and cook for 2-3 secs.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with <a href="http://parusamayal.blogspot.com/search/label/SAMBAR%20RECIPES" target="_blank"><span style="color: red;">sambar</span></a> and <a href="http://parusamayal.blogspot.com/search/label/CHUTNEY%2FDIPS#.U8RxavldVvA" target="_blank"><span style="color: red;">chutney</span></a>.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-EzglKcxGpks/U8RvLSqaOvI/AAAAAAAALlc/-xSIyvtz2j8/s1600/DSC_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EzglKcxGpks/U8RvLSqaOvI/AAAAAAAALlc/-xSIyvtz2j8/s1600/DSC_1965.JPG" height="425" width="640" /></a></span></div>
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<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Few tips and tricks:</span></h4>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Some used to add sugar while grinding batter, especially for
making dosa to get the perfect brown color. I don’t prefe using sugar, so I dint
add in my recipe. Fenugreek does the work perfectly. But keep in mind
over-adding of fenugreek gives bitterness to the taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Amma used to close with the lid while making dosa. This gives
the time for the dosa to cook well and it turns soft. If you want to get a
crisper dosa, don’t close with the lid. But keep in mind to give time for the
dosa to cook well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Always keep the flame in medium. If the tawa turns to be too
hot, balance it by sprinkling water on top. The perfect temperature is very important
for making the crispier dosa.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Always grease the tawa with oil before pouring the batter. I
have seen few sponges for greasing the tawa in market. If you don’t have that,
never mind… grease the tawa with half cut onion. This gives an evenly coated
tawa which is ready for use.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Use a soft sponge to clean the tawa. Don’t ever roughly
handle the tawa. I just used to water my tawa in running water with a soft sponge
with no soap. If using soap, use a milder one.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Even nonstick tawa are also used for making dosa. But I prefer
using cast iron tawa which gives the dosa the perfect taste and color. </span></li>
</ul>
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</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-46155078934166986202014-07-08T12:19:00.000-07:002014-07-08T12:19:34.197-07:00Aloo~Bhindi Masala Gravy | Potato~Okra Gravy for Chapathi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I normally include chapathi in the menu twice a week and always
there will be confusion on what to make for the side dish. Most of the time, I will
make some gravy with<a href="http://parusamayal.blogspot.com/search/label/PANEER%20RECIPES#.U7xDEPldVvA" target="_blank"> <span style="color: red;">paneer</span></a> or <a href="http://parusamayal.blogspot.com/search/label/MUSHROOM%20RECIPES#.U7xDKvldVvA" target="_blank"><span style="color: red;">mushroom</span></a>. Some of the time <a href="http://parusamayal.blogspot.com/2013/11/punjabi-style-capsicum-masala-side-dish.html#.U7xDIvldVvA" target="_blank"><span style="color: red;">capsicum</span></a> takes the
job to compliment. Here are some more other options for the side dish for
chapathi. (<a href="http://parusamayal.blogspot.com/search/label/SIDE%20DISH%20FOR%20CHAPATHI#.U7xDhPldVvA" target="_blank"><span style="color: red;">Click here</span></a>)</span></div>
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<a href="http://2.bp.blogspot.com/-7XU-5c1Lilk/U7xAOxNvaHI/AAAAAAAALfI/81FtI2T_GYA/s1600/DSC_1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-7XU-5c1Lilk/U7xAOxNvaHI/AAAAAAAALfI/81FtI2T_GYA/s1600/DSC_1738.JPG" height="640" width="460" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When I went through the net, I saw this recipe in a blog which
sounds great. I saw this on few of the <span lang="EN-GB">restaurants</span> and I never dare to opt this, worrying about the
taste. But when I tried it at home, I felt totally in love with the masala. If
okra is ur favorite veggie, I would definitely recommend you to give this a
try. </span></div>
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<a href="http://2.bp.blogspot.com/-45WKhN_pVmk/U7xAPwCkngI/AAAAAAAALfQ/IkIAEo7Jf10/s1600/DSC_1748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-45WKhN_pVmk/U7xAPwCkngI/AAAAAAAALfQ/IkIAEo7Jf10/s1600/DSC_1748.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 10 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 15 mins</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized Potato </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 okra/ladies finger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tomato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 garlic cloves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ inch ginger piece</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder (adjust to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of garam masala (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Butter (as needed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Generous pinch of kasoori methi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish) </span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind together onions, tomatoes, chillies, ginger and garlic
to a smooth paste without water in a blender/mixie. Keep aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cut okra lengthwise to medium size and potatoes as shown in
the picture.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-REixehDkhqc/U7xAH9IZn_I/AAAAAAAALeU/Teni8nGPZgk/s1600/DSC_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-REixehDkhqc/U7xAH9IZn_I/AAAAAAAALeU/Teni8nGPZgk/s1600/DSC_1699.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat butter and sauté bhindi and potato separately.
Cook the bhindi till it turns brown on the outside and cook potato in medium flame
till soft and crisp.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/--Fn3Uh0pdR0/U7xAIFhWvBI/AAAAAAAALek/0W0UgrCIBcA/s1600/DSC_1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/--Fn3Uh0pdR0/U7xAIFhWvBI/AAAAAAAALek/0W0UgrCIBcA/s1600/DSC_1700.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a kadai heat oil and splutter cumin, then add the smooth
paste. Fry till the raw smell leaves.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-eT6L0umy9J8/U7xAIPR3jnI/AAAAAAAALeo/O5yr0eXs61k/s1600/DSC_1702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-eT6L0umy9J8/U7xAIPR3jnI/AAAAAAAALeo/O5yr0eXs61k/s1600/DSC_1702.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the spice powders and mix with the paste. Add some
water to make it a gravy form.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-ipS-cxfwW6I/U7xAL52yC5I/AAAAAAAALew/5tXXGHbSDTk/s1600/DSC_1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-ipS-cxfwW6I/U7xAL52yC5I/AAAAAAAALew/5tXXGHbSDTk/s1600/DSC_1703.JPG" height="217" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook the gravy for some time and add the sautéed bhindi and
aloo to the gravy.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-_AS8YLYWqhM/U7xANIA75aI/AAAAAAAALe4/Bk6Q0PN-Oyo/s1600/DSC_1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-_AS8YLYWqhM/U7xANIA75aI/AAAAAAAALe4/Bk6Q0PN-Oyo/s1600/DSC_1730.JPG" height="212" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-_UYrM3CJh4Q/U7xANri2NXI/AAAAAAAALfA/2Jb8u0ROpNA/s1600/DSC_1734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-_UYrM3CJh4Q/U7xANri2NXI/AAAAAAAALfA/2Jb8u0ROpNA/s1600/DSC_1734.JPG" height="212" width="320" /></span></a></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: left;">Blend them again and add salt.</span><span style="text-align: left;"> </span><span style="text-align: left;">Check for the spiciness.</span></span></li>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Top up with little butter and crushed kasoori methi. Garnish
with coriander leaves. Serve hot with<span style="color: red;"> <a href="http://parusamayal.blogspot.com/2013/04/jeera-rice-jeera-pulao.html#.U7xD2_ldVvA" target="_blank"><span style="color: red;">jeera rice</span></a></span> or<a href="http://parusamayal.blogspot.com/2013/04/how-to-make-soft-chapathis.html#.U7xD5fldVvA" target="_blank"><span style="color: red;"> chapathi</span></a>. </span></span></li>
</ul>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-51186165489921710652014-06-26T12:12:00.002-07:002014-06-26T12:12:42.401-07:00Naan | Tawa Naan Recipe (Without Yeast)<div dir="ltr" style="text-align: left;" trbidi="on">
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TH always insists me to make naan. But, I never attempted to
make at home, rather I can eat nicely when bought outside. The one thing which
prevented me from trying is “<b>Yeast</b>”. I don’t have a good opinion on that, donno
why! And I don’t want to buy yeast just for making naan alone. We I went through the internet for naan without yeast, I got some idea on that and tried
making naan at home <b>Without Yeast</b>. </div>
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<a href="http://4.bp.blogspot.com/-1eVYp2GSFO8/U6xtLo72G9I/AAAAAAAALaU/Hbc4vHmVPnw/s1600/DSC_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1eVYp2GSFO8/U6xtLo72G9I/AAAAAAAALaU/Hbc4vHmVPnw/s1600/DSC_1523.JPG" height="424" width="640" /></a></div>
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The texture was almost like the way we get in the restaurants.
Since I have electric gas, I used my grill rack. If you have a wire mesh, that
will also work well. Always use thick curd which is freshly made. Sour curd
will spoil the taste of the naan. I used store bought plain yogurt. Give the resting
period for the dough to increase its volume. I gave 3 hours; you can even keep
the dough for about 5-6 hours in room temperature. If the dough is sticky after
the resting time, add some maida on top to make it even. </div>
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Please see below for the variations u can make with this
recipe.<a href="http://parusamayal.blogspot.com/2014/05/paneer-butter-masala.html" target="_blank"> <span style="color: red;">Paneer butter Masala</span> </a>would be a perfect combo for this naan. Give it a
try and let me know the reviews.</div>
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<h3 style="text-align: left;">
Ingredients</h3>
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2 cups of Maida/All purpose flour</div>
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¾ tsp Baking powder </div>
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¾ tsp cooking soda</div>
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½ cup Curd </div>
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½ cup Warm milk</div>
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1tsp salt</div>
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½ tsp sugar</div>
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3-4 tsp butter</div>
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<h3 style="text-align: left;">
How to make it</h3>
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<ul style="text-align: left;">
<li>In a dry mixing bowl sieve all purpose flour or maida 2 or 3
times to ensure there are no lumps. Add salt sugar, baking powder and cooking
soda to the sieved maida. Gently mix together the dry ingredients.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-_WtbL7_r1Xk/U6xrizKdgDI/AAAAAAAALZE/1dB2CUxMisE/s1600/DSC_1468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_WtbL7_r1Xk/U6xrizKdgDI/AAAAAAAALZE/1dB2CUxMisE/s1600/DSC_1468.JPG" height="212" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Make a small dent in between the flour and add thick curd,
warm milk. After a minute, start mixing
the dry and wet ingredients together. Don’t knead the dough very hard. Gently mix
with the finger tips. Apply some oil/butter/ghee in the hands to avoid sticking
of the dough.</li>
</ul>
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<a href="http://3.bp.blogspot.com/-53vDdUpA3-o/U6xrisAoYzI/AAAAAAAALZA/PGHPixcMzWw/s1600/DSC_1469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-53vDdUpA3-o/U6xrisAoYzI/AAAAAAAALZA/PGHPixcMzWw/s1600/DSC_1469.JPG" height="212" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Keep the dough covered with a clean cloth for 2-3 hours. Later
divide the dough as like we do for chapathi and make shapes as u like. You can
make round naan, triangle naan. Shape the dough with the hands, no need to use
the rolling pan. Before making the shape dust the rolling board with some maida
to avoid sticking.</li>
</ul>
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</div>
<ul>
<li><span style="text-align: left;">In a hot tawa place the rolled naan and cook as like we do
for chapathi. You can even cook by closing with a lid. After 2-3 minute the
naan with puff on top. Cook on the other side as well.</span></li>
</ul>
<br />
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<ul style="text-align: left;">
<li>Now remove the tawa and place the naan on a wire mesh and
show on top of the flame directly for quick fraction of seconds to get the
brown spots. Keep in mind to minimize the temperature to maximum low at this
time.</li>
</ul>
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<ul style="text-align: left;">
<li> Serve hot with any <a href="http://parusamayal.blogspot.com/search/label/SIDE%20DISH%20FOR%20CHAPATHI#.U6xwX_ldVvA" target="_blank"><span style="color: red;">subzi</span></a>.</li>
</ul>
<br />
<h4 style="text-align: left;">
Variations</h4>
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<b>Butter naan</b>: After taking out, apply butter on top of the
naan to get the glossy texture.</div>
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<b>Garlic naan</b>: While cooking the naan on the tawa, add chopped
garlic on top of the naan and continue with the next steps. You can even apply
butter on top of the garlic naan to enhance the flavor.</div>
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<div style="text-align: left;">
<b>Coriander naan</b>: as like garlic naan, add chopped coriander
leaves on top the naan. </div>
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</div>
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Let me know about ur own variation of naan. I respect your suggestions and opinion. Please
feel free to comment on the box below.</div>
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<br /></div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-29219684917989391892014-06-24T15:08:00.000-07:002014-06-25T14:10:58.445-07:00Vegetable Dum Biryani | Veg Biryani Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have been making <a href="http://parusamayal.blogspot.com/search/label/BIRYANI%20RECIPES#.U6n1-vldVvA" target="_blank"><span style="color: red;">biryani</span></a> for the past three consecutive Sundays.
The love for biryani is blossoming day by day. I made <a href="http://parusamayal.blogspot.com/2014/03/mughal-biryani-how-to-make-mughal.html#.U6n2CfldVvA" target="_blank"><span style="color: red;">Mughlai Chicken Biryani</span></a>
and also tired the same recipe with goat, the next Sunday. It was super awesome
and it never ruins me in taste and flavor. Undoubtedly, the third Sunday I made
this <b>Vegetable Dum Biryani</b> which is exactly the same as Chicken Biryani. We wanted
to make it light for the third Sunday, hence chose vegetable biryani. But I accompanied
the biryani with <a href="http://parusamayal.blogspot.com/2013/02/chicken-hariyali-tikka-one-of-my.html" target="_blank"><span style="color: red;">Chicken Hariyali Tikka</span></a>, which TH made.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I just used the veggies which I had in hand. Carrots, beans
and potatoes are the must-veggies for biryani. Yet green peas, soya chunks are
all optional. Since TH doesn’t like Cauliflower, I dint add. Make sure u chop
the veggies of same size to cook equally. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Instead of using whole garam masala, just crush the masala
with a pestle to 2-3 pieces. This will enhance the flavor of the biryani. For some
more tips and notes, please see below. </span></div>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now let’s start cooking the biryani!!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup basmathi rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup chopped carrot</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3-4 french beans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> ½ cup soya chunks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 potato </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup green peas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 mint leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup Coriander leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup thick curd</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp biryani masala or garam masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 tsp ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Whole Garam Masala</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ inch cinnamon stick</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cardamoms</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cloves</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak basmathi rice in water for 15-20mins. Immerse soya
chunks in hot water until use. Slit the green chillies and grind ginger garlic
paste, if using home made. Chop carrots, potatoes and beans to medium cubes. Put
cauliflower florets in hot water, if using. Thinly slice the onions lengthwise
and chop tomatoes to medium.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Take water till the rice immerse (1:2 ratio). Heat water in
a skillet to rolling boil and add the soaked rice and cook in medium-high flame
till the rice is half cooked.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can even put bay leaves to the hot water to intense the
flavor.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Drain the excess water through a colander. Reserve the water
for further use.</span></li>
</ul>
<br />
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<a href="http://1.bp.blogspot.com/-UANG3PwkDTc/U6nmHRzvTnI/AAAAAAAALWs/Y7BSUiIXn_s/s1600/DSC_2550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-UANG3PwkDTc/U6nmHRzvTnI/AAAAAAAALWs/Y7BSUiIXn_s/s1600/DSC_2550.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a skillet/pan heat oil and ghee and splutter the whole
garam masala.</span></li>
</ul>
<br />
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<a href="http://3.bp.blogspot.com/-gep_kFRSkNM/U6nl-BUrr0I/AAAAAAAALVw/4NXuRuXYZdc/s1600/DSC_2542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-gep_kFRSkNM/U6nl-BUrr0I/AAAAAAAALVw/4NXuRuXYZdc/s1600/DSC_2542.JPG" height="220" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the thinly sliced onions and sauté till it turns light
brown. Add ginger garlic paste and green chillies and sauté further till the
raw smell leaves.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-y9PEWczcK-o/U6nl-Y---uI/AAAAAAAALV0/z1QsswYSaCc/s1600/DSC_2543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-y9PEWczcK-o/U6nl-Y---uI/AAAAAAAALV0/z1QsswYSaCc/s1600/DSC_2543.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add mint leaves and coriander leaves (keep some for
garnish) and sauté well.</span></li>
</ul>
<br />
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<a href="http://3.bp.blogspot.com/-uyX15cg8jvM/U6nl-aW_BsI/AAAAAAAALV4/H1hRhC8JwYo/s1600/DSC_2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-uyX15cg8jvM/U6nl-aW_BsI/AAAAAAAALV4/H1hRhC8JwYo/s1600/DSC_2544.JPG" height="244" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped tomatoes and cook in medium flame with
closed lid. Cook till the tomatoes turn mushy.</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-OXT41yu4_lg/U6nmCGnRjnI/AAAAAAAALWE/k1Ww0Yrs6rY/s1600/DSC_2545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-OXT41yu4_lg/U6nmCGnRjnI/AAAAAAAALWE/k1Ww0Yrs6rY/s1600/DSC_2545.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add all the vegetables and blend with the tomatoes. Add
all the spice powders, while the flame is in medium-low. Add thick curd and gently
mix the vegetables. Squeeze the lemon juice on top of the gravy.</span></li>
</ul>
<br />
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<a href="http://3.bp.blogspot.com/-oF7Clxu4ipo/U6nmDJ58-jI/AAAAAAAALWQ/EJI-j8iCXMo/s1600/DSC_2547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-oF7Clxu4ipo/U6nmDJ58-jI/AAAAAAAALWQ/EJI-j8iCXMo/s1600/DSC_2547.JPG" height="212" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-qcFoPoUPjL4/U6nmF5JM8iI/AAAAAAAALWY/XhwGRA4NAyw/s1600/DSC_2548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-qcFoPoUPjL4/U6nmF5JM8iI/AAAAAAAALWY/XhwGRA4NAyw/s1600/DSC_2548.JPG" height="238" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix it till the oil separates out. Add extra oil if needed. Now
add a cup of water for the vegetables to cook. You can use the reserved water
for cooking the rice.</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-WrDiGLtTni4/U6nmHEwquEI/AAAAAAAALWk/3qOfhA0KM34/s1600/DSC_2549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-WrDiGLtTni4/U6nmHEwquEI/AAAAAAAALWk/3qOfhA0KM34/s1600/DSC_2549.JPG" height="217" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook the vegetables in medium-low until soft with closed
lid. Check for the spiciness and salt at this stage.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the vegetables are cooked, spread the half cooked rice
on top of the gravy. Switch the flame to maximum low.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xTz6HwmaEQA/U6nmIAvnXeI/AAAAAAAALWw/IUp1wPJgNJ0/s1600/DSC_2551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-xTz6HwmaEQA/U6nmIAvnXeI/AAAAAAAALWw/IUp1wPJgNJ0/s1600/DSC_2551.JPG" height="226" width="320" /></span></a></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Gently mix the rice with the gravy. Sprinkle the reserved
water on top of the rice, if u need some moisture. Close the skillet with a lid
tightly.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-j48Uv86nIA4/U6nmLjFiaRI/AAAAAAAALW8/xrYbk5kyvo4/s1600/DSC_2552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-j48Uv86nIA4/U6nmLjFiaRI/AAAAAAAALW8/xrYbk5kyvo4/s1600/DSC_2552.JPG" height="225" width="320" /></span></a></div>
<br />
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can keep the skillet directly on stove (max low
temperature) or keep a tawa and place the skillet on top of it (medium flame)
for the next 30mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">At this time the half cooked rice will be completely cooked
from the moisture inside the skillet.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2OgztcaaX_Q/U6nmLzd0fVI/AAAAAAAALXE/2Nj6wQW6iLE/s1600/DSC_2553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-2OgztcaaX_Q/U6nmLzd0fVI/AAAAAAAALXE/2Nj6wQW6iLE/s1600/DSC_2553.JPG" height="200" width="320" /></span></a></div>
<br />
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Open the lid and check whether the rice is cooked. Garnish with
coriander leaves and serve hot with onion raitha.</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6iVJYU7NeK4/U6nmQvUJFqI/AAAAAAAALXY/Ulc4W6ZL1bc/s1600/DSC_2561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-6iVJYU7NeK4/U6nmQvUJFqI/AAAAAAAALXY/Ulc4W6ZL1bc/s1600/DSC_2561.JPG" height="424" width="640" /></span></a></div>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">Notes</span></b></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">After you open the lid, if u notice the rice is not
completely cooked, just sprinkle some more water on top of the rice and keep
for another 15mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Placing tawa on bottom will prevent the burning of the rice
in the pan. I prefer using this method instead of directly placing it on the
stove.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can even top the rice with some more ghee to intense the
flavor.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Using different vegetables is completely ur personal choice.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Adding lemon juice while cooking the basmathi rice will
retain the color and also prevent the rice from sticking with each other. </span></li>
</ol>
<br />
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</div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-3780644709249431052014-06-17T14:39:00.000-07:002014-06-17T14:39:06.123-07:00Brinjal Chops Recipe | Kathirikkai Chops <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">This is one of my very own favorite recipes which amma makes
rarely at home. This will be very spicy, because of the chilli powder and also
the whole pepper corns which are ground to paste gives an extra ordinary
tempting flavor to the dish. Some will like the taste of fennel seeds and few don’t.
I personally like the fragrance of fennel in the recipe. Avoid if ur not
willing to add fennel in the dish. This can be served with steamed rice as such
or can also be served as side dish for<span style="color: red;"> <a href="http://parusamayal.blogspot.com/search/label/SAMBAR%20RECIPES#.U6C1BvldVvA" target="_blank"><span style="color: red;">sambar</span> </a></span>and <a href="http://parusamayal.blogspot.com/search/label/SOUPS%2FRASAM#.U6C1EfldVvA" target="_blank"><span style="color: red;">rasam</span></a>. I like this curry to
serve with crispy dosas. While buying
brinjal always chose the smaller ones rather the medium or big sized ones. Smaller
ones are easy to cook and they are much tastier than the others. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kQELZRS5fEg/U6CxtOY_TPI/AAAAAAAALUk/VuclqQUcN9Q/s1600/DSC_9224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-kQELZRS5fEg/U6CxtOY_TPI/AAAAAAAALUk/VuclqQUcN9Q/s1600/DSC_9224.JPG" height="640" width="424" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 5-7 mins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 10-20 mins</span><br />
<a name='more'></a><br />
<div class="MsoNormal">
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
</div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ kg brinjal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion (finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">To splutter</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bayleaf</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 cinnamon</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp mustard</span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">To make paste</span></b></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp oil</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp pepper corns</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ tsp fennel seeds</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 onion (roughly chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 garlic pods</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ inch ginger piece</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
</div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cut the brinjal length wise and soak in water till we use.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok/skillet heat oil and add the items given for “to
make paste” as the same order as given.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté till the raw smell of the onions and ginger-garlic
leaves. Cool and grind it as a smooth paste. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the same skillet heat oil and splutter the items given. Sauté
finely chopped onions till light golden brown.</span></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HbcnzBEB7v8/U6CwLdXSX2I/AAAAAAAALSs/LU4t53zsR6E/s1600/DSC_9207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-HbcnzBEB7v8/U6CwLdXSX2I/AAAAAAAALSs/LU4t53zsR6E/s1600/DSC_9207.JPG" height="212" width="320" /></span></a></div>
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</div>
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</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Then add tomatoes and cook till it turns mushy.</span></span></li>
</ul>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-27U9mQrCuDA/U6CxYAIz2II/AAAAAAAALT0/PpZMS6dd5Oo/s1600/DSC_9209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-27U9mQrCuDA/U6CxYAIz2II/AAAAAAAALT0/PpZMS6dd5Oo/s1600/DSC_9209.JPG" height="206" width="320" /></span></a></div>
</div>
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<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the sliced brinjal and give a quick stir. Add the
spice powder given and mix well.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0seexENBB00/U6CxYCj0YHI/AAAAAAAALTw/X0uuBtJlyK8/s1600/DSC_9211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-0seexENBB00/U6CxYCj0YHI/AAAAAAAALTw/X0uuBtJlyK8/s1600/DSC_9211.JPG" height="204" width="320" /></span></a></div>
</div>
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<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a cup of water and salt. Cook till the brinjal turns
soft.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-doj5GOUobPs/U6CxiKu_adI/AAAAAAAALUE/v1wiT8B2ZIk/s1600/DSC_9212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-doj5GOUobPs/U6CxiKu_adI/AAAAAAAALUE/v1wiT8B2ZIk/s1600/DSC_9212.JPG" height="245" width="320" /></span></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hfWKe8koDZg/U6Cxkc4P1II/AAAAAAAALUM/e_812UGYQDM/s1600/DSC_9213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-hfWKe8koDZg/U6Cxkc4P1II/AAAAAAAALUM/e_812UGYQDM/s1600/DSC_9213.JPG" height="226" width="320" /></span></a></div>
</div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">When the brinjals are almost done, add the ground paste and
mix well. Check for the spiciness and salt level. Keep for another 3-5 mins or till the water evaporates completely. </span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UT8mabQ-RM8/U6Cxk05khQI/AAAAAAAALUU/_8G7ZvWtRfs/s1600/DSC_9214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-UT8mabQ-RM8/U6Cxk05khQI/AAAAAAAALUU/_8G7ZvWtRfs/s1600/DSC_9214.JPG" height="220" width="320" /></span></a></div>
</div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves and serve hot with steamed
rice.</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-I16D47F3RUs/U6Cxqc10u5I/AAAAAAAALUc/syJw_0ha2Qw/s1600/DSC_9215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-I16D47F3RUs/U6Cxqc10u5I/AAAAAAAALUc/syJw_0ha2Qw/s1600/DSC_9215.JPG" height="640" width="630" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<br /></div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-38109401599782570632014-06-13T15:24:00.000-07:002014-06-13T15:24:30.789-07:00Madurai Style Chicken Salna Recipe | Chicken Salna for Parotta <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pKF2dqc6nM8/U5t3Ows38VI/AAAAAAAALQ0/D14NI683XBI/s1600/DSC_1870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-pKF2dqc6nM8/U5t3Ows38VI/AAAAAAAALQ0/D14NI683XBI/s1600/DSC_1870.JPG" height="640" width="460" /></span></a></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 10-15 minutes<br />Cooking time: 20-30 mins</span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 small finely chopped onion</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 tomato</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1-2 bay leaves</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">¾ kg boneless chicken breast</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder (adjust to taste)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2tsp coriander powder</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ tsp turmeric powder</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Pinch of garam masala (optional)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">salt (as needed)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2-3tsp oil</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">To dry roast<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp fennel seeds</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp cumin seeds</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp pepper corns (refer notes)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">5 red chillies</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 inch cinnamon stick</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 cardamoms</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">3 cloves</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp coriander seeds</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">4-5 cashew nuts</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>To make paste</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies (refer notes)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">3 garlic pods<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 inch ginger</span></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan dry roast the items, set aside. In the same pan
heat a tsp of oil and sauté the items given for making paste.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-IZy-vIy3WLM/U5t3GmBVrcI/AAAAAAAALP0/Vegacf7ywbI/s1600/DSC_1856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-IZy-vIy3WLM/U5t3GmBVrcI/AAAAAAAALP0/Vegacf7ywbI/s1600/DSC_1856.JPG" height="238" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-VxpuO0Mj954/U5t3G7GgZ6I/AAAAAAAALP4/rEs4JDpEPSg/s1600/DSC_1857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-VxpuO0Mj954/U5t3G7GgZ6I/AAAAAAAALP4/rEs4JDpEPSg/s1600/DSC_1857.JPG" height="244" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat a wok or deep sauce pan and heat oil and roast the bay
leaves. Add finely chopped onions and sauté them well till the raw smell
leaves.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-0w3x8EU_7pw/U5t3JFwGEXI/AAAAAAAALQE/s3JoYnwFZGo/s1600/DSC_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-0w3x8EU_7pw/U5t3JFwGEXI/AAAAAAAALQE/s3JoYnwFZGo/s1600/DSC_1858.JPG" height="260" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">After that add chopped tomatoes and cook till mushy.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-yMGDKJqtKPY/U5t3KYLm00I/AAAAAAAALQQ/xpusuk1lIBM/s1600/DSC_1860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-yMGDKJqtKPY/U5t3KYLm00I/AAAAAAAALQQ/xpusuk1lIBM/s1600/DSC_1860.JPG" height="243" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the cubed chicken breast pieces and given a quick stir.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-5G5NYnzrPvo/U5t3KgOdqJI/AAAAAAAALQU/5CUi6-S1tdk/s1600/DSC_1861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-5G5NYnzrPvo/U5t3KgOdqJI/AAAAAAAALQU/5CUi6-S1tdk/s1600/DSC_1861.JPG" height="237" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the spice powders and blend them well by adding a cup of
water. Add required salt for the chicken gravy and allow it to cook soft by
closing with the lid.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-nPf98ywiPJ8/U5t3LoX_JUI/AAAAAAAALQc/ThGnWA3yO4Q/s1600/DSC_1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-nPf98ywiPJ8/U5t3LoX_JUI/AAAAAAAALQc/ThGnWA3yO4Q/s1600/DSC_1862.JPG" height="251" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mean while grind the sautéed items kept for making paste
along with the dry roasted masalas. Make a smooth paste of the masala with the
onion tomato mix.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-AEQzxrF7BOE/U5t3Od_RexI/AAAAAAAALQs/3qKDW5AHdEQ/s1600/DSC_1863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-AEQzxrF7BOE/U5t3Od_RexI/AAAAAAAALQs/3qKDW5AHdEQ/s1600/DSC_1863.JPG" height="257" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">When the chicken is cooked to perfection, add the ground
masala paste. Mix them well and check for the taste.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-Tezv82Xesm8/U5t3OzgaNcI/AAAAAAAALQw/kpV5HGPGb_c/s1600/DSC_1864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-Tezv82Xesm8/U5t3OzgaNcI/AAAAAAAALQw/kpV5HGPGb_c/s1600/DSC_1864.JPG" height="248" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Never allow the gravy to boil furthermore, after adding the masala paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves and serve hot with chapathi,
naan, idli or dosa. </span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-2Ox5Q3Rldbw/U5t3R9breHI/AAAAAAAALQ8/TqKDNjuIkhA/s1600/DSC_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-2Ox5Q3Rldbw/U5t3R9breHI/AAAAAAAALQ8/TqKDNjuIkhA/s1600/DSC_1898.JPG" height="640" width="424" /></span></a></div>
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<b>Notes:</b></div>
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<ol style="text-align: left;">
<li>Cashews can be replaced with coconut.</li>
<li>Add the spice powder accordingly, since there is pepper, red chillies and green chillies are added in the gravy for the spice. Adjust accordingly. </li>
</ol>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-46566040127328101572014-06-10T11:42:00.001-07:002014-06-10T11:42:10.986-07:00Rasam Powder Recipe | Home-made Rasam Powder <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">After seeing so many responses for my <a href="http://parusamayal.blogspot.com/2014/04/sambar-powder-recipe-how-to-make-sambar.html?utm_source=BP_recent#.U5dGo_ldVvA" target="_blank"><span style="color: red;">Sambar Powder Recipe</span></a>, I thought of making Rasam Powder. And also its high time for me to make, since my rasam powder which I got from amma is gonna end. As usual this recipe is from amma. She makes the prefect rasam to my knowledge. It’s been a pleasure for me to have her rasam after the meals. I sometimes insist her to make<a href="http://parusamayal.blogspot.com/2013/02/spicy-pepper-rasam.html#.U5dMvPldVvA" target="_blank"> <span style="color: red;">Idicha Pepper Rasam</span></a>, when I have sore throat or running nose. It will give immediate relief for the trouble.</span></div>
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<a href="http://3.bp.blogspot.com/-ovL--5KqYRA/U5dOE8qMRoI/AAAAAAAALOY/MXr3IRGHmlw/s1600/DSC_1916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-ovL--5KqYRA/U5dOE8qMRoI/AAAAAAAALOY/MXr3IRGHmlw/s1600/DSC_1916.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In this recipe I used powder asafoetida, hence added while
grinding. If ur using solid asafoetida, just sauté them while roasting red
chillies and follow with the steps given below. This powder can be stored in an
airtight container for 1-3 months, if stored properly. I don’t prefer storing
it for long, since the intense flavor will be lost after some days. </span></div>
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<a href="http://1.bp.blogspot.com/-HzrPxXgDeQ4/U5dOGI2R8zI/AAAAAAAALOk/VMANygiEozY/s1600/DSC_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HzrPxXgDeQ4/U5dOGI2R8zI/AAAAAAAALOk/VMANygiEozY/s1600/DSC_1917.JPG" height="640" width="425" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Check out few of my <a href="http://parusamayal.blogspot.com/search/label/SOUPS%2FRASAM#.U5dNI_ldVvA" target="_blank"><span style="color: red;">Rasam Recipes</span></a> here and let me know about all ur reviews.</span></div>
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<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup Pepper corns </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10-15 dry red chillies </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida (generous pinch)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp toor dal</span></div>
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<a href="http://1.bp.blogspot.com/-HzrPxXgDeQ4/U5dOGI2R8zI/AAAAAAAALOk/VMANygiEozY/s1600/DSC_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
<h3 style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan dry roast all the items given above. Roast the
items separately till the aroma wafts.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep the flame in low-medium and take care not to burn the
ingredients.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove the pepper corns as soon as it starts to splutter. Don’t
allow too much time for it to crackle. Else it will turn bitter.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-y_uLtXDwizM/U5dN9jTFpzI/AAAAAAAALNo/CcRb4QBpbVI/s1600/DSC_1904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-y_uLtXDwizM/U5dN9jTFpzI/AAAAAAAALNo/CcRb4QBpbVI/s1600/DSC_1904.JPG" height="240" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cumin will be roasted in a fraction of second. So be careful
in roasting cumin.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-r3QE1bR9aaw/U5dN90PrjCI/AAAAAAAALN4/r68IjSbSu8E/s1600/DSC_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-r3QE1bR9aaw/U5dN90PrjCI/AAAAAAAALN4/r68IjSbSu8E/s1600/DSC_1905.JPG" height="237" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep the roasted ingredients to air dry. Dry them
completely.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-WhpQmlAg83A/U5dN9WaAfWI/AAAAAAAALNs/GPNNiVB0b5g/s1600/DSC_1907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-WhpQmlAg83A/U5dN9WaAfWI/AAAAAAAALNs/GPNNiVB0b5g/s1600/DSC_1907.JPG" height="257" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-2obtyyf-5CI/U5dOATotnlI/AAAAAAAALOA/JsRcfNZOpyM/s1600/DSC_1908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-2obtyyf-5CI/U5dOATotnlI/AAAAAAAALOA/JsRcfNZOpyM/s1600/DSC_1908.JPG" height="234" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then grind the ingredients in a mixer along with asafoetida as
coarse or smooth powder.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-n9r8HKhbv2c/U5dOB6m_B-I/AAAAAAAALOM/4n2JR9sbnkk/s1600/DSC_1910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-n9r8HKhbv2c/U5dOB6m_B-I/AAAAAAAALOM/4n2JR9sbnkk/s1600/DSC_1910.JPG" height="212" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-Or32hTW97kU/U5dOCZeGv7I/AAAAAAAALOQ/JtmqpA7fsWE/s1600/DSC_1911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-Or32hTW97kU/U5dOCZeGv7I/AAAAAAAALOQ/JtmqpA7fsWE/s1600/DSC_1911.JPG" height="250" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Store the powder in an air tight box and use it for making
rasam as required. Always use dry spoon to take the required amount and close
with the lid immediately after use.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">This can be stored for about 2-3 months at room temperature.</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YcPVY-NcGCg/U5dOGZhB0jI/AAAAAAAALOo/0rEtXxV2BoE/s1600/DSC_1933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-YcPVY-NcGCg/U5dOGZhB0jI/AAAAAAAALOo/0rEtXxV2BoE/s1600/DSC_1933.JPG" height="640" width="432" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-39565172606530337572014-06-03T15:13:00.001-07:002014-06-03T15:13:53.176-07:00Quinoa Kichadi Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Quinoa is something which am looking and hearing for the
first time. It is an American grown grain which is high in protein and also a
gluten free grain. I was very hesitant to cook this as am not aware of the
taste. When I tried a salad with quinoa in Wood Ranch, I fell in love with it. It
was just awesome. You will get the tummy full effect in just with a cup. It takes
longer time to chew the grain and makes you feel full for a longer time.</span></div>
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<a href="http://2.bp.blogspot.com/-oUfjrF1am3k/U45E9KQUP0I/AAAAAAAALC0/o-9Lf2d-WwY/s1600/DSC_0928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-oUfjrF1am3k/U45E9KQUP0I/AAAAAAAALC0/o-9Lf2d-WwY/s1600/DSC_0928.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I made this kichadi after watching it in a TV show. One cup
of dry quinoa can serve 3 cups of cooked quinoa. So make as per ur need. The measurement
which I had mentioned here can be served for 3-4 people. On the other hand, the
grain is bit costly from the other multi grains. But this has the capacity to
control ur blood glucose levels and maintains the cholesterol in control. This is
the best alternative for the rice, I would say.</span></div>
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<a href="http://2.bp.blogspot.com/-jAwazvKPlAY/U45FtOHBgpI/AAAAAAAALD8/51IFEcmkTm8/s1600/DSC_0938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-jAwazvKPlAY/U45FtOHBgpI/AAAAAAAALD8/51IFEcmkTm8/s1600/DSC_0938.JPG" height="640" width="442" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hey wait!!! Check out these recipes too. Am sure you will
like it.</span></div>
<br />
<div class="MsoNormal">
<span style="color: red; font-family: Trebuchet MS, sans-serif;"><a href="http://parusamayal.blogspot.com/2013/06/instant-ragi-dosa-finger-millet-dosa.html#.U44_bvldVvA" target="_blank"><span style="color: red;">Ragi Dosa</span></a>, <a href="http://parusamayal.blogspot.com/2013/05/oats-dosa.html#.U44_mPldVvC" target="_blank"><span style="color: red;">Oats Dosa</span></a>, <a href="http://parusamayal.blogspot.com/2014/01/aval-upma-poha-upma-flattened-rice-upma.html#.U45CqvldVvA" target="_blank"><span style="color: red;">Aval Upma</span></a>, <a href="http://parusamayal.blogspot.com/2013/11/brown-rice-pilaf-how-to-cook-brown-rice.html#.U45DQ_ldVvA" target="_blank"><span style="color: red;">Brown rice Pilaf</span></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup quinoa</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion (thinly sliced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tomato (cubed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 green chillies (adjust to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Few mint leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup of chopped veggies (carrots, potato, beans, and green
peas)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">To temper</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp urad dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp chana dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 bay leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 clove</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Measure one cup of quinoa and wash it in running water. Keep
aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok heat oil and temper the items given. Add onions,
green chillies and ginger garlic paste. Sauté till the raw smell leaves.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-1XDTfgwpt00/U45E9bDA5JI/AAAAAAAALC4/-rtLncOjSIo/s1600/DSC_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-1XDTfgwpt00/U45E9bDA5JI/AAAAAAAALC4/-rtLncOjSIo/s1600/DSC_0929.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped tomatoes and cook by closing the lid. Once the
tomatoes turns mushy, add mint and chopped veggies. Stir and add 2 ½ cups of
water.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-5kH2Vb8GauY/U45FMDzT1JI/AAAAAAAALDA/MVaw7eWbwqA/s1600/DSC_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-5kH2Vb8GauY/U45FMDzT1JI/AAAAAAAALDA/MVaw7eWbwqA/s1600/DSC_0931.JPG" height="212" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-s112DzQws9o/U45FOk42_II/AAAAAAAALDM/pbklpERI_ks/s1600/DSC_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-s112DzQws9o/U45FOk42_II/AAAAAAAALDM/pbklpERI_ks/s1600/DSC_0932.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt and turmeric powder. Check for the spiciness.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-l8HNhGUrUg4/U45FOgkEgyI/AAAAAAAALDQ/Gx6aVme8ZLQ/s1600/DSC_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-l8HNhGUrUg4/U45FOgkEgyI/AAAAAAAALDQ/Gx6aVme8ZLQ/s1600/DSC_0933.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the water starts to boil add the washed quinoa. Keep the
flame in medium flame for the first 5 mins.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-FZWmKCyYlqw/U45FaaNJdJI/AAAAAAAALDY/n1AgEwfBGyo/s1600/DSC_0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-FZWmKCyYlqw/U45FaaNJdJI/AAAAAAAALDY/n1AgEwfBGyo/s1600/DSC_0934.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Later simmer the flame to low and cook till the water
evaporates.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/--IoGgM42lMw/U45FeeOrKNI/AAAAAAAALDo/74Ou122qJDs/s1600/DSC_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/--IoGgM42lMw/U45FeeOrKNI/AAAAAAAALDo/74Ou122qJDs/s1600/DSC_0936.JPG" height="212" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-qWfwpvph5aQ/U45FpZvhCTI/AAAAAAAALDw/yUjg81RMDaU/s1600/DSC_0937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-qWfwpvph5aQ/U45FpZvhCTI/AAAAAAAALDw/yUjg81RMDaU/s1600/DSC_0937.JPG" height="215" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Fluff with fork and garnish with coriander leaves. Serve hot
with <span style="color: red;"><a href="http://parusamayal.blogspot.com/search/label/CHUTNEY%2FDIPS" target="_blank"><span style="color: red;">chutney</span></a> </span>of choice. </span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-aZpSZM_NEl8/U45FtiuEmRI/AAAAAAAALEA/j9OAHUnDJPw/s1600/DSC_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-aZpSZM_NEl8/U45FtiuEmRI/AAAAAAAALEA/j9OAHUnDJPw/s1600/DSC_0951.JPG" height="640" width="424" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-54406085429680023702014-05-29T15:14:00.000-07:002014-06-26T12:13:39.096-07:00Paneer Butter Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I previously posted a recipe for <a href="http://parusamayal.blogspot.com/2013/08/butter-chicken-murgh-makhani.html#.U4ebLvldVvA" target="_blank"><span style="color: red;">Butter chicken</span></a> and this one
is for the vegetarians. This time it is Paneer Butter Masala, PBM. I made this
as a side dish for <b><a href="http://parusamayal.blogspot.com/2014/06/naan-tawa-naan-recipe-without-yeast.html" target="_blank"><span style="color: red;">Naan without yeast</span></a></b> (<strike>recipe coming soon</strike>). I used the same
recipe for PBM as like butter chicken, but substituted cashews with heavy cream,
since I got some in the fridge. You can even try with high fat milk instead of
heavy cream, but believe me heavy cream gives an extraordinary flavor and
texture to the gravy. </span></div>
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<a href="http://3.bp.blogspot.com/-EzwSbdl57C8/U4ef6-e6PeI/AAAAAAAALCI/O_-EwYxgnmw/s1600/DSC_1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-EzwSbdl57C8/U4ef6-e6PeI/AAAAAAAALCI/O_-EwYxgnmw/s1600/DSC_1515.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It was the perfect combo with the tandoor naan. It can
also be served with <span style="color: red;"><a href="http://parusamayal.blogspot.com/2014/01/simple-vegetable-pulao-veg-pulao-recipe.html#.U4edivldVvA" target="_blank"><span style="color: red;">simple vegetable pulao</span></a>,<a href="http://parusamayal.blogspot.com/2013/04/jeera-rice-jeera-pulao.html#.U4ede_ldVvA" target="_blank"> <span style="color: red;">jeera rice</span></a></span> or <a href="http://parusamayal.blogspot.com/2013/07/peas-pulao-recipe-simple-lunch-box.html#.U4edgvldVvA" target="_blank"><span style="color: red;">pea’s pulao</span></a>. </span></div>
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<a href="http://3.bp.blogspot.com/-H5LBBqsW0vA/U4ef7W61JfI/AAAAAAAALCM/DzZdsiUYfTA/s1600/DSC_1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-H5LBBqsW0vA/U4ef7W61JfI/AAAAAAAALCM/DzZdsiUYfTA/s1600/DSC_1481.JPG" height="640" width="446" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 5-8 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 15-20 mins</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup roughly sliced onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp ginger garlic paste </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup paneer cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 green chilli</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp tomato ketchup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp garam masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp butter </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 or 2 bay leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup heavy cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://1.bp.blogspot.com/-0iLSqf7iKHg/U4ef6TvnxlI/AAAAAAAALCE/3GVnO2ExJhQ/s1600/DSC_1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0iLSqf7iKHg/U4ef6TvnxlI/AAAAAAAALCE/3GVnO2ExJhQ/s1600/DSC_1514.JPG" height="640" width="432" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the paneer cubes in warm water until you use.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a blender, blend roughly chopped onions, tomatoes, green
chillies, ginger garlic paste to a smooth paste.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-OdyO0vtguYk/U4efpJRmSyI/AAAAAAAALBY/cxjaOzkAN6w/s1600/DSC_1466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-OdyO0vtguYk/U4efpJRmSyI/AAAAAAAALBY/cxjaOzkAN6w/s1600/DSC_1466.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok heat butter and splutter bay leaves and cumin
seeds. Then add the smooth onion tomato paste.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-INrfR3a8ZZo/U4efr3TXxQI/AAAAAAAALBk/rPrINcKQvho/s1600/DSC_1464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-INrfR3a8ZZo/U4efr3TXxQI/AAAAAAAALBk/rPrINcKQvho/s1600/DSC_1464.JPG" height="206" width="320" /></span></a></div>
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<ul>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Cook till the raw smell leaves. Then add chilli powder,
coriander powder, garam masala, turmeric powder.</span></span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-D68nrxoYlh4/U4efwhP5vAI/AAAAAAAALBs/bGeKAH3xShc/s1600/DSC_1472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-D68nrxoYlh4/U4efwhP5vAI/AAAAAAAALBs/bGeKAH3xShc/s1600/DSC_1472.JPG" height="234" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix and then add tomato ketchup. Add a cup of water to make gravy.
Once it starts to boil, add the soaked paneer cubes. Check for salt.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-dCpR9PgF04U/U4efxCDdbTI/AAAAAAAALBw/08XQnlKMZnY/s1600/DSC_1473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-dCpR9PgF04U/U4efxCDdbTI/AAAAAAAALBw/08XQnlKMZnY/s1600/DSC_1473.JPG" height="246" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-UJnj4tc1ZYc/U4efzroFohI/AAAAAAAALB0/beAihS1RZ3g/s1600/DSC_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-UJnj4tc1ZYc/U4efzroFohI/AAAAAAAALB0/beAihS1RZ3g/s1600/DSC_1474.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Let it cook for 5-7 mins in medium flame. When the paneer
are cooked and turns soft and merged with the gravy, add a cup of heavy cream. You
can substitute it with high fat milk. Keep for 2 mins and garnish with
coriander leaves.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-a-ZLz4KVX4U/U4ef2BlaVwI/AAAAAAAALB4/7LYulzf9aLg/s1600/DSC_1475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-a-ZLz4KVX4U/U4ef2BlaVwI/AAAAAAAALB4/7LYulzf9aLg/s1600/DSC_1475.JPG" height="212" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-ddiHsnfaAPw/U4ef2odYCNI/AAAAAAAALCA/ScCdlbN_7kw/s1600/DSC_1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-ddiHsnfaAPw/U4ef2odYCNI/AAAAAAAALCA/ScCdlbN_7kw/s1600/DSC_1476.JPG" height="245" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with chapathi or naan.</span></li>
</ul>
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<br /></div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-8044001033354225982014-05-23T11:07:00.002-07:002014-05-23T11:07:28.752-07:00Egg Tawa Fry | Hot &Spicy Egg Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Egg tawa fry</b>, am hearing this for the first time. Amma always
used to make eggs with onion-tomato curry. And that curry can be used as a side
dish for idli-dosa and even for rice. This tawa fry don’t need any onions or
tomato or any other things. Just the masalas goes along with the hard boiled
eggs. When ur really in a hurry to make a hot and spicy dish, definitely you
can opt for this. I learned it from TH, his granny used to make this for him it
seems and he suddenly remembered that and he badly wanted to taste it now. So, this is his recipe which I tried and <span lang="EN-GB">tasted</span> and certified to be good. He just loves this along-side
with rasam and steamed rice. </span></div>
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<a href="http://3.bp.blogspot.com/-Yk8eOYhRFbM/U3-LwrvIg5I/AAAAAAAAK_w/qxZzqeYYjGk/s1600/DSC_7801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-Yk8eOYhRFbM/U3-LwrvIg5I/AAAAAAAAK_w/qxZzqeYYjGk/s1600/DSC_7801.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Check out how to make<span style="color: red;"> <a href="http://parusamayal.blogspot.com/2013/04/egg-podimas-muttai-podimas.html#.U3-M0PldVvA" target="_blank"><span style="color: red;">Egg podimas</span></a> </span>and also <a href="http://parusamayal.blogspot.com/2014/01/egg-masala-podimas-egg-bhurji.html#.U3-M1fldVvA" target="_blank"><span style="color: red;">Egg Masala Podimas</span></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Hard boiled Eggs – 5nos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp garam masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp edible oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp mustard (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat water in a sauce pan to rolling boil and slowly add the
eggs. Cook for about 5-7mins in high flame and allow it to cool down completely.
Slowly remove the shell and slice the eggs to two. Set aside.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-TILuZuSbR-Y/U3-LhNWQlHI/AAAAAAAAK_U/-1l3afT1q_c/s1600/DSC_7741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-TILuZuSbR-Y/U3-LhNWQlHI/AAAAAAAAK_U/-1l3afT1q_c/s1600/DSC_7741.JPG" height="320" width="212" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan/tawa heat oil and splutter mustard (if using) and
simmer the stove to minimum low flame.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the masalas one by one to the oil and mix gently. Add
salt even.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-vtN0h2B2fZk/U3-Lihpg0dI/AAAAAAAAK_g/KkI4U5MoTRE/s1600/DSC_7738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-vtN0h2B2fZk/U3-Lihpg0dI/AAAAAAAAK_g/KkI4U5MoTRE/s1600/DSC_7738.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Raise the temperature to low-medium and keep stirring. Take care
not to burn the masalas.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-x9A9U_i1Xhc/U3-LhP5DQII/AAAAAAAAK_Y/g-RzdPCwI7A/s1600/DSC_7739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-x9A9U_i1Xhc/U3-LhP5DQII/AAAAAAAAK_Y/g-RzdPCwI7A/s1600/DSC_7739.JPG" height="228" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the raw smell leaves and when the oil starts to ooze
out, add the sliced eggs.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-1bHviHyVXUw/U3-LuW9ASpI/AAAAAAAAK_o/HzN_HMnhtRU/s1600/DSC_7742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-1bHviHyVXUw/U3-LuW9ASpI/AAAAAAAAK_o/HzN_HMnhtRU/s1600/DSC_7742.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Roast the eggs with the masala till it’s done.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-rDjvmj4sUA8/U3-LzS0_lDI/AAAAAAAALAE/MuDLXbiXSQI/s1600/DSC_7806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-rDjvmj4sUA8/U3-LzS0_lDI/AAAAAAAALAE/MuDLXbiXSQI/s1600/DSC_7806.JPG" height="640" width="424" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-71142850087249812912014-05-19T13:02:00.000-07:002014-05-19T20:06:16.435-07:00How to make Schezwan Sauce | Schezwan Vegetable Fried Rice Recipe | Indo-Chinese Recipes <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I’m a great fan of <a href="http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW" target="_blank">Siracha Chilli sauces</a> and I use it in all
my <a href="http://parusamayal.blogspot.com/p/blog-page_7282.html#.U3pY8_ldVvA" target="_blank"><span style="color: red;">Indochinese recipes</span></a> for sure and that highlights the dish very good. Now, I find
their sauces very rarely in the markets because of their shut down issues. So I
thought of making it at home and gave a try in making <b>schezwan sauce</b>. It was a big
hit. I dint use any preservatives or vinegar for longer storage, so used it on
the same day by making <a href="http://parusamayal.blogspot.com/2013/12/gobi-manchurian-dry-recipe.html#.U3peM_ldVvB" target="_blank"><span style="color: red;">Gobi Manchurian</span></a>. Serving Schezwan fried rice along with
Gobi Manchurian was a great idea though. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here I have the recipe for <b>How to make Schezwan sauce</b>
and also how to make <b>Schezwan Fried rice</b>. I used the same recipe as like
<a href="http://parusamayal.blogspot.com/2013/06/chicken-fried-rice-recipe-indo-chinese.html#.U1F2lfldVvA" target="_blank"><span style="color: red;">Chicken Fried rice</span></a> and the only difference is using Home-made Schezwan Sauces. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Follow <a href="http://parusamayal.blogspot.com/2013/02/egg-fried-rice-i-ve-tasted-fried-rice.html#.U3pb5PldVvB" target="_blank"><span style="color: red;">Egg fried rice recipe</span></a> for how to cook rice for making
Fried rice. I do have some Step wise pictures in the link to follow. Try this
and let me know about the comments and suggestions. </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UDV0UlBwwS4/U3ph0HEc0QI/AAAAAAAAK-4/4Cs8ffD6KKk/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-UDV0UlBwwS4/U3ph0HEc0QI/AAAAAAAAK-4/4Cs8ffD6KKk/s1600/DSC_0039.JPG" height="640" width="432" /></span></a></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of cooked basmathi rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Thinly sliced carrot- 1 (cubed ones can also be used)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 stalk of green onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of thinly sliced, different colored capsicum</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup green peas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup shredded cabbage</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">French beans chopped (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp<b> Schezwan sauce</b> (refer below)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp chopped garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chopped ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 green chillies (optional)</span></div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">For Schezwan sauce</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">10-15 dried red chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp finely chopped garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp finely chopped ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp tomato ketchup</span></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make the sauce</span></h3>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak red chillies in warm water for an hour and grind them
into a smooth paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat oil and sauté the chopped ginger and garlic. Keep
in mind to simmer the stove to low-medium to avoid burning. Sauté them nicely
till the aroma comes and it turns light brown.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the ground smooth paste of red chillies and mix them
well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix in low temperature, till the oil starts to ooze out. Then
add soy sauce, tomato ketchup, salt and sugar. Mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add water and cook further till the saucy consistency
reaches.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Store them in a dry clean bottle for further use. Always use
a clean dry spoon for taking the sauce and store it in refrigerator not more
than a week.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bW0PG-9E5G4/U3phzuwkTRI/AAAAAAAAK-8/GfrYokIdPFA/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-bW0PG-9E5G4/U3phzuwkTRI/AAAAAAAAK-8/GfrYokIdPFA/s1600/DSC_0031.JPG" height="640" width="480" /></span></a></div>
</li>
</ul>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><o:p> </o:p>How to make fried rice</span></h3>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a deep wok add oil. Once the oil is hot, add sugar and immediately
add chopped ginger and garlic. Add crushed green chillies at this stage if using
it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the white part of green onions and sauté. Keep the flame
in medium-high throughout the process.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the veggies (carrots, beans, cabbage, capsicum,
peas) one by one and sauté for a while.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Maintain the crunchiness of the vegetables. Now add the
sauce and mix well with the vegetables.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté for a while and add salt (the sauce already has salt
in it, add accordingly). Once the veggies are cooked, switch off the stove. Then
add the cooked rice and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with chopped green onions and serve hot. </span></li>
</ul>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-56510355987954737472014-05-15T11:56:00.003-07:002014-05-19T19:33:46.140-07:00Creamy Veg Curry for Chapathi | Veg Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">So here I come up with another recipe which goes with
chapathi, most of the time and also a great combo for poori and naan. It just
needs ur patience to slice the veggies thin and it can be done in a jiffy. If u have a chopper, then the work is so simple. Take all the veggies u have in hand. I used
carrots, French beans, capsicum and also green peas. I used few Anaheim peppers
which I love to use in my recipes. If u don’t find any in ur place, just skip
that. This idea struck me when I had extra heavy cream in my refrigerator after
using it for <a href="http://parusamayal.blogspot.com/2014/02/creme-brulee-how-to-make-creme-brulee.html" target="_blank"><span style="color: red;">Crème Brulee</span></a>. You can replace the cream with milk too. Even cashew
paste works well in replacing it. Just soak the cashews in hot water and grind
into a smooth paste. TH just loved this combo with chapathi and he says it
tasted like Jalfrezi. Here is the recipe for creamy veg curry.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N6VstG9u9mE/U3UK3TH88BI/AAAAAAAAK90/7L0OdFu_nCo/s1600/DSC_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-N6VstG9u9mE/U3UK3TH88BI/AAAAAAAAK90/7L0OdFu_nCo/s1600/DSC_0881.JPG" height="640" width="424" /></span></a></div>
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<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 thinly sliced onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 small tomatoes (or) 2tsp tomato paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of thinly sliced carrots, beans, capsicum</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup green peas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Anaheim peppers thinly sliced (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies (sliced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp garam masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Generous pinch of kasoori methi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3-4 tsp melted butter </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp heavy cream</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok add 1tsp of butter and sauté the veggies. Give a
quick stir to maintain the crunchiness. Set aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In the same wok add rest of the butter and sauté the onions
till light golden brown.</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-BMfdTPX5ewA/U3UJ096q1tI/AAAAAAAAK8U/y7rm6bgbuaY/s1600/DSC_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-BMfdTPX5ewA/U3UJ096q1tI/AAAAAAAAK8U/y7rm6bgbuaY/s1600/DSC_0865.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add ginger garlic paste and cook for few more minutes.</span></li>
</ul>
<br />
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<a href="http://1.bp.blogspot.com/-K6f1C2Sdl_Q/U3UKImx0flI/AAAAAAAAK80/9BIBcqCZ7yY/s1600/DSC_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-K6f1C2Sdl_Q/U3UKImx0flI/AAAAAAAAK80/9BIBcqCZ7yY/s1600/DSC_0866.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add cubed tomatoes or tomato paste and mix well. Once the
tomatoes turns mushy, add the spice powders (chilli,coriander and garam
masala). Reduce the flame to medium and cook for few mins till the spices blend
well with the mushy tomatoes. Add salt and check for spiciness.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-ayNXQf4PbrI/U3UKLb2fBDI/AAAAAAAAK8s/nKZV7bJqCwc/s1600/DSC_0867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-ayNXQf4PbrI/U3UKLb2fBDI/AAAAAAAAK8s/nKZV7bJqCwc/s1600/DSC_0867.JPG" height="212" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-zmFW3onMzYg/U3UKL1Vk_pI/AAAAAAAAK8w/Idi5SYH7FEw/s1600/DSC_0868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-zmFW3onMzYg/U3UKL1Vk_pI/AAAAAAAAK8w/Idi5SYH7FEw/s1600/DSC_0868.JPG" height="212" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-sb7KeT_OTSw/U3UKdU33y_I/AAAAAAAAK9E/41oN608Y65I/s1600/DSC_0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-sb7KeT_OTSw/U3UKdU33y_I/AAAAAAAAK9E/41oN608Y65I/s1600/DSC_0869.JPG" height="212" width="320" /></span></a></div>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;"> When the butter starts to ooze out, add the sautéed veggies.
Close the lid and cook for 2-3 mins in medium flame.</span></li>
</ul>
<br />
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<a href="http://1.bp.blogspot.com/-RSp1YGD0igM/U3UKgUp1JTI/AAAAAAAAK9Q/zv5gbqhFdGw/s1600/DSC_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-RSp1YGD0igM/U3UKgUp1JTI/AAAAAAAAK9Q/zv5gbqhFdGw/s1600/DSC_0870.JPG" height="212" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-0-aQwHUF-io/U3UKgL_mLrI/AAAAAAAAK9M/b6Ae4kRFW0Y/s1600/DSC_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-0-aQwHUF-io/U3UKgL_mLrI/AAAAAAAAK9M/b6Ae4kRFW0Y/s1600/DSC_0871.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Crush the kasoori methi between ur palm and add to the
gravy.</span></span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-HlD6SXal-Bg/U3UKwOKViyI/AAAAAAAAK9g/JFVtZBRMot0/s1600/DSC_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-HlD6SXal-Bg/U3UKwOKViyI/AAAAAAAAK9g/JFVtZBRMot0/s1600/DSC_0873.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Finally add the heavy cream and blend them again.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-mhm17WlYIB4/U3UKwAPSMUI/AAAAAAAAK9c/WJhI2WT4ShI/s1600/DSC_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-mhm17WlYIB4/U3UKwAPSMUI/AAAAAAAAK9c/WJhI2WT4ShI/s1600/DSC_0874.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with naan/poori/chapathi.</span></span></li>
</ul>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-55822033086142921922014-05-07T14:39:00.000-07:002014-05-07T14:54:15.039-07:00Kale Stir-Fry | Kale leaves Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I generally love to have greens (keerai) in my meal every
day. When I was in India, I love to have all varieties of keerai especially
siru keerai (tropical amaranthus) poriyal. But it became tough for me to get
the fresh greens here. I never even attempted to buy frozen foods which are
packed from India. So I wanted to give a try with the greens which are
available here. I tried to make poriyal with kale and it turned out awesome. I served
it with the <a href="http://parusamayal.blogspot.com/2013/04/poondu-milagu-kuzhambu-kuzhambu-recipes.html#.U2qnlfldVvA" target="_blank"><span style="color: red;">spicy garlic kuzhambu</span> </a>and with some vadams topped with a spoon of
ghee. It tasted heavenly. Please do try this at home and let me know the
reviews.</span></div>
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<a href="http://2.bp.blogspot.com/-kPHnCM6ztrw/U2qivROaOdI/AAAAAAAAK4E/GZS2h47Q0ds/s1600/DSC_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-kPHnCM6ztrw/U2qivROaOdI/AAAAAAAAK4E/GZS2h47Q0ds/s1600/DSC_1556.JPG" height="640" width="468" /></span></a></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: less than 5 mins<br />Cooking time: 10-15mins</span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped kale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 small-sized onion (thinly sliced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp chopped garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup moong dhal/paasi paruppu</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp grated coconut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">To temper</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp cumin </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 red chillies (optional)</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash the kale leaves and chop it finely. Thinly slice the
onions and slit the green chillies. Chop garlic as per ur wish. Wash and soak
moong dal for 15mins.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-J7Vb5SM6V2Y/U2qiqton-5I/AAAAAAAAK3c/FTnM1EfgBsM/s1600/DSC_1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-J7Vb5SM6V2Y/U2qiqton-5I/AAAAAAAAK3c/FTnM1EfgBsM/s1600/DSC_1532.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat coconut oil and splutter mustard and cumin
seeds. Add red chillies if using.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the sliced onions, garlic and green chillies. Fry them
for a minute or two.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-rAxvppqYC3w/U2qiqiv3kTI/AAAAAAAAK3g/lj9U9AFM_4w/s1600/DSC_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-rAxvppqYC3w/U2qiqiv3kTI/AAAAAAAAK3g/lj9U9AFM_4w/s1600/DSC_1542.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the chopped kale leaves. Sauté and then add water
till it immerse well.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-eXJ2E3zQym4/U2qiqmRehkI/AAAAAAAAK3s/5HIx0C68lAY/s1600/DSC_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-eXJ2E3zQym4/U2qiqmRehkI/AAAAAAAAK3s/5HIx0C68lAY/s1600/DSC_1543.JPG" height="243" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Allow it to cook soft in medium flame. Mean while cook the
moong dal either in a pan/cooker or microwave it for a minute.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-2fNIN-FqcNQ/U2qit0IXcSI/AAAAAAAAK30/OFZiuLIELB4/s1600/DSC_1545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-2fNIN-FqcNQ/U2qit0IXcSI/AAAAAAAAK30/OFZiuLIELB4/s1600/DSC_1545.JPG" height="233" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the cooked dal to the half cooked kale and close the
lid. Cook further till the water evaporates.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-m3kFFmqduBo/U2qivGX7m_I/AAAAAAAAK4A/_9zGwrPzMoU/s1600/DSC_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-m3kFFmqduBo/U2qivGX7m_I/AAAAAAAAK4A/_9zGwrPzMoU/s1600/DSC_1546.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Finally add the grated coconut and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with steamed rice with any kuzhambu of choice.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-GADTs6ePltw/U2qjDWg6JqI/AAAAAAAAK4M/SRGrcn8YP1Q/s1600/DSC_1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-GADTs6ePltw/U2qjDWg6JqI/AAAAAAAAK4M/SRGrcn8YP1Q/s1600/DSC_1548.JPG" height="640" width="474" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-48583178449352085972014-04-29T14:36:00.000-07:002014-04-30T15:46:06.746-07:00Sambar Powder Recipe | How to make Sambar Powder | Home-Made Sambar Powder Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Hey there!!! Hope you all are doing well. I know summer has
started early and it is time to post few recipes which can be done during this
season. Mostly we make use of this hot climate to prepare sun-dried goods. One among
them is vadams and fryums. This time I made Sambar powder by myself at home. Generally
I used to get it from amma and now I wanted to make it myself. So I got the
proportions for a family of two. Amma make the powder in kilo’s since the
consumption is more there and she utilize the mill which is near to my home. She
used to dry the chillies and coriander seeds in the sun and fry that for a
minute. After that she will give it to the mill and it does the job perfectly.</span></div>
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<a href="http://1.bp.blogspot.com/-xS2aB3bO1tU/U2AZg4hojhI/AAAAAAAAK2Q/bx0AwmBo5UA/s1600/DSC_1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-xS2aB3bO1tU/U2AZg4hojhI/AAAAAAAAK2Q/bx0AwmBo5UA/s1600/DSC_1708.JPG" height="640" width="430" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I used my hand mixer to dry powder the mixture and it came
out well. So here is the recipe for making sambar powder handy. This powder can
be used for making sambar and also can be used in certain gravies to get thick
form of gravy and also in making sundals. </span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Check out easy <a href="http://parusamayal.blogspot.com/search/label/SAMBAR%20RECIPES#.U2AaR_ldVvA" target="_blank"><span style="color: red;">sambar recipes</span></a> here.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xssMSpHK8Bk/U2AZgyrZWCI/AAAAAAAAK2E/qaPUtTBD2Mw/s1600/DSC_1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-xssMSpHK8Bk/U2AZgyrZWCI/AAAAAAAAK2E/qaPUtTBD2Mw/s1600/DSC_1710.JPG" height="640" width="424" /></span></a></div>
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<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup Dry red chillies</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 cups coriander seeds/dhaniya</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp pepper corns</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp toor dhal</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp chana dhal</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ tsp fenugreek seeds</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MIcgoTmG1RI/U2AZhIk84oI/AAAAAAAAK2I/SsPoA_FiO9M/s1600/DSC_1711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-MIcgoTmG1RI/U2AZhIk84oI/AAAAAAAAK2I/SsPoA_FiO9M/s1600/DSC_1711.JPG" height="640" width="424" /></span></a></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Separately dry roast the items given above.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Roast red chilies first. Then roast the coriander seeds till
it splutters. Add pepper corns and roast for few seconds. Keep in mind to simmer
the stove to low flame, as there are chances of the spices to get burnt easily.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Roast fenugreek seeds for a while (not too much) till light
brown. And also roast the dhal light brown.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YCqIHbcvqlo/U2AZYqmbZRI/AAAAAAAAK14/EGKGcVUuXRU/s1600/DSC_1697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-YCqIHbcvqlo/U2AZYqmbZRI/AAAAAAAAK14/EGKGcVUuXRU/s1600/DSC_1697.JPG" height="320" width="212" /></span></a></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep all the spices in a plate/sheet to cool at room temperature.
Once they are completely cooled down, grind it in a dry mixer (no water) to a
powder form. If you want, you can sieve the mixture to get finer powder. I like
the powder to be coarse.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Store the powder in an air tight container. While using for
making sambar, use a clean dry spoon and close the container immediately after
use. This can be stored in fridge or in room temperature environment. </span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-C8Vky6EB6pM/U2AZi3IEVlI/AAAAAAAAK2Y/zfCx9rfWj5c/s1600/DSC_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-C8Vky6EB6pM/U2AZi3IEVlI/AAAAAAAAK2Y/zfCx9rfWj5c/s1600/DSC_1713.JPG" height="640" width="394" /></span></a></div>
<div>
<br /></div>
<br />
PS:<br />
A generous pinch of Asafoetida can be included in the recipe. There is no need for roasting it, add while grinding.<br />
<br />
<br />
<div class="MsoNormal">
</div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-89303654638749336062014-04-24T13:52:00.000-07:002014-04-24T13:52:55.840-07:00Chana Pulao | Easy Chole Pulao Recipe | Simple One-pot Meal<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxQuoXFg6ODWXIAYzFjPXnCMtvGA9DlKGFDrBkB4p-C5WDSQ2N0A4oeFyo7Elb_-tilrI2UxFB-M6P0XqetoIn7gkksSRIfacKBVNi6vIEl2mA-n6TDwZCWTcS6N8Ob2MI715MmAm95aT/s1600/DSC_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxQuoXFg6ODWXIAYzFjPXnCMtvGA9DlKGFDrBkB4p-C5WDSQ2N0A4oeFyo7Elb_-tilrI2UxFB-M6P0XqetoIn7gkksSRIfacKBVNi6vIEl2mA-n6TDwZCWTcS6N8Ob2MI715MmAm95aT/s1600/DSC_1447.JPG" height="640" width="504" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 6 hours (includes soaking time)<br />Cooking time: 15 mins</span><br />
<a name='more'></a><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ cup Garbanzo beans/chick peas</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup basmathi rice</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 onion</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ tsp ginger garlic paste</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp chopped mint leaves</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp garam masala</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">5tsp oil</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp jeera/cumin</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1-2 bay leaves</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash and soak chick peas for 5-6 hours. Then pressure-cook
the beans for 3-4 whistles.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH54rRHbdNGljso-mKgSOxD3BUW-ZtbB4xC1fUv06eoue-uR1w9znp4Axc84QckGSMJ4b-bttvH0d67re5n8v22Zqa_T3ddBJCxuNuJL2BXKabM31Hr0ajGTyGElp_iLQ1zrrKaSPC-lOT/s1600/DSC_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH54rRHbdNGljso-mKgSOxD3BUW-ZtbB4xC1fUv06eoue-uR1w9znp4Axc84QckGSMJ4b-bttvH0d67re5n8v22Zqa_T3ddBJCxuNuJL2BXKabM31Hr0ajGTyGElp_iLQ1zrrKaSPC-lOT/s1600/DSC_1439.JPG" height="212" width="320" /></span></a></div>
<br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak basmathi rice in 2 cups of water for 15mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan, heat oil and splutter cumins and bay leaf. Then add
thinly sliced onions.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_7qogzpR7PmcrHnD2XioJ68565ZEPbwuj8g4aE0y8UL0izJzU9bVPavZS4YyYr8jzpthQzzFPqdkaggZ0kuoetJiidF_aU6koXGrSWyd1dZmqne2TEo0KqygJwOv8E-3nVLfErwyU8m8/s1600/DSC_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_7qogzpR7PmcrHnD2XioJ68565ZEPbwuj8g4aE0y8UL0izJzU9bVPavZS4YyYr8jzpthQzzFPqdkaggZ0kuoetJiidF_aU6koXGrSWyd1dZmqne2TEo0KqygJwOv8E-3nVLfErwyU8m8/s1600/DSC_1437.JPG" height="212" width="320" /></span></a></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fry till it turns light golden brown. Then add ginger garlic
paste, green chillies and mint leaves.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gLsIWbecDMpPEJxTuogvBOo8crIU1tFnODq7guC3I3g4Ri6CN-JrEucSbRFmHKtddMOKUgWx08cYi3VWCRPiZf8zIqkxDwhGe8Egd6fknz42ZTapGDvHQXt2wC35qs6ehqBLESeDq8Yg/s1600/DSC_1438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gLsIWbecDMpPEJxTuogvBOo8crIU1tFnODq7guC3I3g4Ri6CN-JrEucSbRFmHKtddMOKUgWx08cYi3VWCRPiZf8zIqkxDwhGe8Egd6fknz42ZTapGDvHQXt2wC35qs6ehqBLESeDq8Yg/s1600/DSC_1438.JPG" height="212" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSg8Fqu3cHMB87L-gtlDt1BVLLP7N4BFhhU6N5wMBfaYVz3iBPAIc9QJBRkapLnzkyUEX_cmmJ28XsXPuC_SJ2g63q3K6AHxlJhSy_Xraqkw283GfVQbeNnpWaRqNK2QFAC3xXTLJ8V15/s1600/DSC_1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSg8Fqu3cHMB87L-gtlDt1BVLLP7N4BFhhU6N5wMBfaYVz3iBPAIc9QJBRkapLnzkyUEX_cmmJ28XsXPuC_SJ2g63q3K6AHxlJhSy_Xraqkw283GfVQbeNnpWaRqNK2QFAC3xXTLJ8V15/s1600/DSC_1440.JPG" height="190" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqAIEsDRwQ-HYaR0Xfk6yRYqfo1ADusYQQvaj5YGsGFitkPQWJNk-PznNhrDpIaXyERKKaqaPLYW4xhhkcz09CsnYZsl1Xigo_5f6zp3F3jh506oawKZlBGO5Ef1BqzKw80N6E3uuKzap/s1600/DSC_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqAIEsDRwQ-HYaR0Xfk6yRYqfo1ADusYQQvaj5YGsGFitkPQWJNk-PznNhrDpIaXyERKKaqaPLYW4xhhkcz09CsnYZsl1Xigo_5f6zp3F3jh506oawKZlBGO5Ef1BqzKw80N6E3uuKzap/s1600/DSC_1441.JPG" height="212" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Sauté till the raw smell leaves. Add garam masala and mix
well.</span></li>
<li style="text-align: left;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf4fJSdDVOTtTMgg8l3Z0sPTIQQ4tl7qroRszYlLDKDN9bIWJTsQQVUn4sV9GkOyKv5wsMtdpZX7dgBJ8X_gthkFmb1_eXgRj4FVsnoHXccplTqXl_MFtswo1ka1QLBV5DrJYZegfr5sG/s1600/DSC_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf4fJSdDVOTtTMgg8l3Z0sPTIQQ4tl7qroRszYlLDKDN9bIWJTsQQVUn4sV9GkOyKv5wsMtdpZX7dgBJ8X_gthkFmb1_eXgRj4FVsnoHXccplTqXl_MFtswo1ka1QLBV5DrJYZegfr5sG/s1600/DSC_1444.JPG" height="212" width="320" /></span></a></div>
</li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Now add soaked rice, pressure cooked chick peas and 2 cups
of water (you can use the water used for soaked rice or water used for cooking
chana)</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9nPVXoBUHPZFaZefrn64y8CxpN2srdTOmOL4eONeDEB4xdvURTbqNgdZLuFPS-UcJiW5lHg3RihmcIhpbc-aWcr2ze1CRuUCjqs8E9IjGR1fOs7zT4uf8z1l1wyivFUClzEOCJ4pxDzC/s1600/DSC_1446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9nPVXoBUHPZFaZefrn64y8CxpN2srdTOmOL4eONeDEB4xdvURTbqNgdZLuFPS-UcJiW5lHg3RihmcIhpbc-aWcr2ze1CRuUCjqs8E9IjGR1fOs7zT4uf8z1l1wyivFUClzEOCJ4pxDzC/s1600/DSC_1446.JPG" height="212" width="320" /></span></a></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt and check for the spiciness. Either cook this in
pan or pressure cook for 2 whistles.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves. Serve hot with onion raitha
or simply pappad.</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">Notes</span></b></div>
<br />
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Veggies can also be added to this pulao. Veggies like green
peas, sweet corn, potatoes can be added.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/07004242060092312247noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-89727011018567350002014-04-18T11:55:00.000-07:002014-04-18T11:55:36.841-07:00 Restaurant-Style Chinese Noodle Recipe | Indo-Chinese Noodle Recipe | Easy Veg Chinese Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mnI5TqGuOHs/U1FxaNKy56I/AAAAAAAAK1o/ERzFFF_SLho/s1600/DSC_1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-mnI5TqGuOHs/U1FxaNKy56I/AAAAAAAAK1o/ERzFFF_SLho/s1600/DSC_1676.JPG" height="640" width="520" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Chinese items are something which I always crave to eat
outside. Who else will not like??!! They are extremely delicious and in the
same way they also use MSG and vinegar which is not recommended for health. I started
making it at home and finalized with the recipe. I hope you all remember the
<a href="http://parusamayal.blogspot.com/2013/06/chicken-fried-rice-recipe-indo-chinese.html#.U1F0a_ldVvA" target="_blank"><span style="color: red;">Chicken fried Rice Recipe</span></a> which I shared long before. The recipe is applicable for
this too.</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-huJ6pWv9f7w/U1FxX8G3xZI/AAAAAAAAK1Y/q4-V0llHOnQ/s1600/DSC_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-huJ6pWv9f7w/U1FxX8G3xZI/AAAAAAAAK1Y/q4-V0llHOnQ/s1600/DSC_1667.JPG" height="640" width="470" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I used the sauces which are store bought and even the noodle
pack from a local Chinese shop. The trick is to follow the pack instruction
correctly to get the long no-mess noodle. I had given the hyperlink for the
sauce I had used in the recipe. To give a special touch, I use Anaheim peppers
and I loved the taste of it along with the noodle. Never allow the veggies to
be soggy. Make sure the flame is high and the veggies remain crunchy. Also add
enough of oil to avoid burning of the veggies and chillies in the bottom. A wide
open wok will help to do the job best. You need real patience to chop the
veggies, else chop them nicely in a chopper. Don’t start with the recipe,
unless you are ready with the veggies. Hey there! Don’t forget to check my
other <a href="http://parusamayal.blogspot.com/p/blog-page_7282.html#.U1F0BfldVvA" target="_blank"><span style="color: red;">Indo-chinese Recipes here</span></a>. </span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 15-20mins</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 5-7 mins</span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 pack Chinese noodle </span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 carrot</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">3-4 French beans</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">¼ cup green peas</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 capsicum/bell peppers(use different colors)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½ cup chopped cabbage</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1-2 green chillies</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">5 garlic cloves</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp chopped ginger</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 stalk of green onions/spring onions</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 Anaheim pepper (optional)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp black pepper</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tsp <a href="http://www.amazon.com/Heinz-Tomato-Ketchup-Reduced-Bottles/dp/B001IQ1ITW/ref=sr_1_2?s=grocery&ie=UTF8&qid=1397845661&sr=1-2&keywords=tomato+sauce+heinz" target="_blank">tomato sauce</a></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 ½ tsp <a href="http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=sr_1_1?s=grocery&ie=UTF8&qid=1397845630&sr=1-1&keywords=siracha+garlic+chili+sauce" target="_blank">chilli sauce</a></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">¾ tsp <a href="http://www.amazon.com/Kikkoman-Sauce-Dispenser-5-Ounce-Bottle/dp/B001FB6A16/ref=sr_1_7?s=grocery&ie=UTF8&qid=1397845610&sr=1-7&keywords=kikkoman+soy+sauce" target="_blank">soy sauce</a></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1tbsp oil</span></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook the noodle as per the instruction given in the packet. Drain
water and set aside.</span></li>
</ul>
<br />
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<a href="http://3.bp.blogspot.com/-XdRAk3YPz6Q/U1FxLl79NnI/AAAAAAAAK0M/fERgxgrUJQ4/s1600/DSC_1649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-XdRAk3YPz6Q/U1FxLl79NnI/AAAAAAAAK0M/fERgxgrUJQ4/s1600/DSC_1649.JPG" height="212" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Either chop the veggies straight or make juliennes of the
veggies. Crush green chillies coarsely in a mortar and pestle. Chop garlic and
ginger finely. Chop green onions and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wok heat oil (don’t compromise with oil) and once it is
hot add crushed green chillies, garlic and ginger. You can even use juliennes
of ginger. Sauté them in high flame.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-B963WP3zI-8/U1FxL0lfDfI/AAAAAAAAK0g/8xj0foIf1Ds/s1600/DSC_1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-B963WP3zI-8/U1FxL0lfDfI/AAAAAAAAK0g/8xj0foIf1Ds/s1600/DSC_1650.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">And add the white part of green onions. Make sure the flame
is high throughout. The veggies need to be cooked fast.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-pL0t4cQYmjw/U1FxLypBlxI/AAAAAAAAK0c/G0um_WXGi00/s1600/DSC_1651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-pL0t4cQYmjw/U1FxLypBlxI/AAAAAAAAK0c/G0um_WXGi00/s1600/DSC_1651.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add juliennes of carrots, beans, capsicum, Anaheim peppers,
and cabbage and also green peas. Sauté them well and allow it to cook.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-pn2YQws3FTs/U1FxRLD2KMI/AAAAAAAAK0w/tJ6klWXfwCU/s1600/DSC_1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-pn2YQws3FTs/U1FxRLD2KMI/AAAAAAAAK0w/tJ6klWXfwCU/s1600/DSC_1652.JPG" height="212" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-HE4vSJkDveA/U1FxRmWNN6I/AAAAAAAAK00/WHJb_MyTE6s/s1600/DSC_1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-HE4vSJkDveA/U1FxRmWNN6I/AAAAAAAAK00/WHJb_MyTE6s/s1600/DSC_1653.JPG" height="224" width="320" /></span></a></div>
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<ul>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add salt and cook further. Once the veggies are half cooked
and crunchy add soy sauce, chilli sauce and tomato sauce.</span></span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-TSSgIYX1NEE/U1FxRyATvOI/AAAAAAAAK04/ZKVnBz3cups/s1600/DSC_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-TSSgIYX1NEE/U1FxRyATvOI/AAAAAAAAK04/ZKVnBz3cups/s1600/DSC_1655.JPG" height="211" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix well and evenly coat with the veggies. Keep for 2 more
mins.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-XWg5-SCSQIU/U1FxVOlsgyI/AAAAAAAAK1A/KZCFvljondw/s1600/DSC_1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-XWg5-SCSQIU/U1FxVOlsgyI/AAAAAAAAK1A/KZCFvljondw/s1600/DSC_1656.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then minimize the flame to medium-high and add the cooked noodle. </span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-cRxs74Ij0_0/U1FxWkuDWQI/AAAAAAAAK1M/PwKM5ySolQg/s1600/DSC_1657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-cRxs74Ij0_0/U1FxWkuDWQI/AAAAAAAAK1M/PwKM5ySolQg/s1600/DSC_1657.JPG" height="212" width="320" /></span></a></div>
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<ul>
<li><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Mix up well and garnish with green onions. To give extra spicy-effect, add some
black pepper on top and serve when they are really hot.</span></span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-WfOoD0trcio/U1FxZ4JNcVI/AAAAAAAAK1k/vHKBnRVKqwA/s1600/DSC_1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-WfOoD0trcio/U1FxZ4JNcVI/AAAAAAAAK1k/vHKBnRVKqwA/s1600/DSC_1686.JPG" height="640" width="588" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-61339762317086846852014-04-10T15:42:00.000-07:002014-04-10T15:42:18.372-07:00Broccoli Paratha Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I must first apologize for my long absence and not being active
in blogging. Had lots and lots of work scheduled for the whole month and badly
gets time to relax. I had so much of recipe pending to be blogged and am sure I
ll share those as soon as possible. Now coming to the recipe<b> Broccoli Paratha
</b>is something new which am trying for the past few days. I generally don’t stuff
vegetables inside chapathi. We (I and TH) don’t like the stuffed paratha. But nowadays
felt bored to having the same usual chapathi and hitting head for the gravies
to match up. Hence I tried Mixed Vegetable Paratha (recipe Coming Soon) and
also this Broccoli Paratha.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This idea came up after making <a href="http://parusamayal.blogspot.com/2013/12/broccoli-rice-recipe-easy-one-pot-meal.html#.U0cdJfldVvA" target="_blank"><span style="color: red;">Broccoli rice</span></a>. I, kind of
minced the broccoli in my chopper and mixed it with rice. TH who doesn’t even
like the taste of broccoli, surprisingly liked the dish. This made me to think of stuffing the chapathi
with broccoli, since they are healthier and importantly doesn’t need time to
spend for making gravies. I rolled few chapathi as thick and finally tuned to
roll it as thin as possible. The thin version is much tastier than the other. But
you can try both as per ur wish. Now let’s move the recipe quick!!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 10 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 2-4 mins</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup broccoli florets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp chopped onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Few mint and coriander leaves </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chilli powder, coriander powder, garam masala (as needed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chapathi dough (<a href="http://parusamayal.blogspot.com/2013/04/how-to-make-soft-chapathis.html" target="_blank"><span style="color: red;">click here for dough preparation</span></a>)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil/ butter (as needed)</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep the<span style="background-color: white;"><span style="color: red;"> <a href="http://parusamayal.blogspot.com/2013/04/how-to-make-soft-chapathis.html" target="_blank"><span style="color: red;">chapathi dough</span></a> </span></span>ready.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash the broccoli florets and keep immersed in warm water
with pinch of salt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take out after some time and either mince or chop finely. Set
aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat little of oil and splutter cumin seeds.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-b-YS08AiFmA/U0cb6EZKgjI/AAAAAAAAKtw/HMCN0x31Mgs/s1600/DSC_1590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-b-YS08AiFmA/U0cb6EZKgjI/AAAAAAAAKtw/HMCN0x31Mgs/s1600/DSC_1590.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chopped onions, ginger garlic paste and chopped mint and
coriander leaves. Sauté for few mins.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-GVvLLotOiBc/U0cb50o8jQI/AAAAAAAAKts/FRUdt69EFik/s1600/DSC_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-GVvLLotOiBc/U0cb50o8jQI/AAAAAAAAKts/FRUdt69EFik/s1600/DSC_1592.JPG" height="215" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the chopped broccoli. Add little or sprinkle water
to cook the broccoli.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-sNbo4iolYgQ/U0cb8PTkgeI/AAAAAAAAKt4/HGcPrj9xo_Q/s1600/DSC_1593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-sNbo4iolYgQ/U0cb8PTkgeI/AAAAAAAAKt4/HGcPrj9xo_Q/s1600/DSC_1593.JPG" height="216" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the spice powder and salt as needed.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-n8N09fsMRAI/U0cb-__FYXI/AAAAAAAAKuM/p0Y5hzI_Ezg/s1600/DSC_1594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-n8N09fsMRAI/U0cb-__FYXI/AAAAAAAAKuM/p0Y5hzI_Ezg/s1600/DSC_1594.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook for some time and allow the water to completely evaporate.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-NN8bdy7FTNA/U0cb-vFpnVI/AAAAAAAAKuE/RJVi6LMeuUc/s1600/DSC_1595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-NN8bdy7FTNA/U0cb-vFpnVI/AAAAAAAAKuE/RJVi6LMeuUc/s1600/DSC_1595.JPG" height="221" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Make small round balls of the dough and stuff the broccoli
inside it.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-p2qXyfHvSuc/U0cb_snhVTI/AAAAAAAAKuQ/qGvZxw8FucU/s1600/DSC_1596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-p2qXyfHvSuc/U0cb_snhVTI/AAAAAAAAKuQ/qGvZxw8FucU/s1600/DSC_1596.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Roll them nicely into thin chapathi and toast in tawa.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-2apXl27cmec/U0ccDeoXNAI/AAAAAAAAKuo/wxvYt24y8MQ/s1600/DSC_1599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-2apXl27cmec/U0ccDeoXNAI/AAAAAAAAKuo/wxvYt24y8MQ/s1600/DSC_1599.JPG" height="237" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Drizzle little of oil or butter on the sides of the paratha.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-Ax6PlpW3e5A/U0ccDNcGBXI/AAAAAAAAKuk/SIIOGsMpYGg/s1600/DSC_1602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-Ax6PlpW3e5A/U0ccDNcGBXI/AAAAAAAAKuk/SIIOGsMpYGg/s1600/DSC_1602.JPG" height="244" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with raitha or any side dish of choice. </span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-iMIMsgx0mtM/U0cb4plbp5I/AAAAAAAAKtg/0echLlR4rr4/s1600/Broccoli+Paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-iMIMsgx0mtM/U0cb4plbp5I/AAAAAAAAKtg/0echLlR4rr4/s1600/Broccoli+Paratha.jpg" height="290" width="640" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-21551845911184982182014-03-24T08:50:00.000-07:002014-03-29T22:04:09.938-07:00Zucchini Chutney | Side dish for Idli, Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Its spring time here in US and I just love the climate. The sun
shines throughout the day and this is the best time for all outdoor activities.
I find lots and lots of spring vegetables in the market. I had already tried
few spring veggies in our tamil dishes. Check my <a href="http://parusamayal.blogspot.com/2013/06/asparagus-chutney-recipe.html" target="_blank"><span style="color: red;">Asparagus Chutney</span></a> here. One veggie
which attracted me this time is Zucchini. This a late spring and early summer
veggie, but I found few in my market in cheaper rates now. So I grabbed one and
tried to make chutney with that. </span></div>
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<a href="http://2.bp.blogspot.com/-9Wvnxl9QYZ0/UzBSPwHmXZI/AAAAAAAAKsE/BFIzL-jq738/s1600/DSC_1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-9Wvnxl9QYZ0/UzBSPwHmXZI/AAAAAAAAKsE/BFIzL-jq738/s1600/DSC_1330.JPG" height="640" width="482" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation and cooking time: 5-7 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 3-4</span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Zucchini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ inch ginger sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tamarind (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt (to taste)</span></div>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;">To temper</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¾ tsp urad dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 red chillies (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of asafoetida </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Roughly chop onions and tomatoes and slit the green
chillies.</span></li>
</ul>
<br />
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<a href="http://2.bp.blogspot.com/-3bkzhsgNpJc/UzBSM8Nt2JI/AAAAAAAAKrs/JOjPOAFWg30/s1600/DSC_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-3bkzhsgNpJc/UzBSM8Nt2JI/AAAAAAAAKrs/JOjPOAFWg30/s1600/DSC_1312.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the outer skin of zucchini and chop it roughly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat little of oil and sauté onions, till light
brown. Add green chillies and ginger.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté them well and then add the chopped tomatoes.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-Docoya9edxw/UzBSQO8MFGI/AAAAAAAAKsI/ObNq0TxUbzU/s1600/DSC_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-Docoya9edxw/UzBSQO8MFGI/AAAAAAAAKsI/ObNq0TxUbzU/s1600/DSC_1314.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook the tomatoes mushy, add salt as needed. Finally add zucchini and keep for 2mins.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-LYEAO-wtXy8/UzBSNC99tHI/AAAAAAAAKrw/EFAGiybHbnQ/s1600/DSC_1315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-LYEAO-wtXy8/UzBSNC99tHI/AAAAAAAAKrw/EFAGiybHbnQ/s1600/DSC_1315.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Allow it to cool and blend it in a blender/mixie into a
smooth paste like chutney.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-lfT2KO8KEWs/UzBSO7eqt9I/AAAAAAAAKr4/534AoGPeoys/s1600/DSC_1319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-lfT2KO8KEWs/UzBSO7eqt9I/AAAAAAAAKr4/534AoGPeoys/s1600/DSC_1319.JPG" height="262" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Temper the items given and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with idli or dosa.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-v_dCngbC0po/UzBSQ5-exTI/AAAAAAAAKsQ/h2UeWZ7hgGM/s1600/DSC_1335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-v_dCngbC0po/UzBSQ5-exTI/AAAAAAAAKsQ/h2UeWZ7hgGM/s1600/DSC_1335.JPG" height="640" width="490" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-77558576166917169442014-03-19T14:52:00.001-07:002014-03-19T14:52:30.390-07:00Lauki Kofta Curry | Bottle Gourd Kofta Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lauki Kofta or Bottle gourd kofta can be served with rice or
chapathi. In tamil we call as sorakkai and am not a great fan of it. I never
knew that we can make kofta using bottle gourd until I find it online. TH loves
kofta generally and I served it for chapathi for our dinner. </span></div>
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<a href="http://4.bp.blogspot.com/-D64z8MxB_zU/UyoKsNnm96I/AAAAAAAAKrI/ZHToV0g5YvY/s1600/DSC_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-D64z8MxB_zU/UyoKsNnm96I/AAAAAAAAKrI/ZHToV0g5YvY/s1600/DSC_1050.JPG" height="640" width="474" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It is very important
to squeeze out all the water from the grated bottle gourd else it would be
difficult in making balls and also in deep frying. Add besan if u need it more.
As soon u mix the mixture for the kofta, deep fry it quickly. Else it will
become watery because of the bottle gourd and also the onions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mZQJNa_uxUg/UyoRSJbk9eI/AAAAAAAAKrU/3mfuDSS_mmg/s1600/DSC_1039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-mZQJNa_uxUg/UyoRSJbk9eI/AAAAAAAAKrU/3mfuDSS_mmg/s1600/DSC_1039.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It is always better to serve this immediately you prepare.
Prepare kofta and gravy separately and while serving add kofta in the serving
bowl and then pour the gravy on to it. Keep for 5 mins or so and then serve. </span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">For kofta</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Bottle gourd</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp chopped onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp chopped coriander leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 green chilly</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp red chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp besan/gram flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp rice flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp cooking soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water (as needed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil (for deep frying)</span></div>
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<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">For the gravy</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 ½ tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Generous pinch of kasoori methi leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp heavy cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (to garnish)</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it </span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the skin of bottle gourd, remove the seeds inside and
grate the soft part in a grater with fine holes. Squeeze the watery part from
the bottle gourd completely and set in a mixing bowl.</span></li>
</ul>
<br />
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<a href="http://1.bp.blogspot.com/-mXnuEzGW6Q8/UyoJnub-yvI/AAAAAAAAKpY/qvw6CemQ9M4/s1600/DSC_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-mXnuEzGW6Q8/UyoJnub-yvI/AAAAAAAAKpY/qvw6CemQ9M4/s1600/DSC_1018.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add finely chopped onions, chillies, coriander leaves, salt,
cooking soda, chilli powder, rice and gram flour. Mix it well.</span></li>
</ul>
<br />
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<a href="http://3.bp.blogspot.com/-61hzQEeIpSY/UyoJoJovLrI/AAAAAAAAKpg/NGAbsrz2VBM/s1600/DSC_1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-61hzQEeIpSY/UyoJoJovLrI/AAAAAAAAKpg/NGAbsrz2VBM/s1600/DSC_1019.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan for deep frying. Make small balls of the
mixture and deep fry it. Make sure the balls the cooked inside.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-g6Y5TNl5wYA/UyoJnuxBAlI/AAAAAAAAKpc/rgQ27vjd1gU/s1600/DSC_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-g6Y5TNl5wYA/UyoJnuxBAlI/AAAAAAAAKpc/rgQ27vjd1gU/s1600/DSC_1020.JPG" height="212" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-HBZjMUxmLEc/UyoJ24VPPEI/AAAAAAAAKps/_HZZJ3qYrCQ/s1600/DSC_1023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-HBZjMUxmLEc/UyoJ24VPPEI/AAAAAAAAKps/_HZZJ3qYrCQ/s1600/DSC_1023.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">These koftas can be served as such as an appetizer.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-uW-_OU5TiQs/UyoJ3hkzHII/AAAAAAAAKp0/xlymJpIJemI/s1600/DSC_1025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-uW-_OU5TiQs/UyoJ3hkzHII/AAAAAAAAKp0/xlymJpIJemI/s1600/DSC_1025.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind roughly chopped onions, tomatoes and ginger garlic
paste to a smooth paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pan heat oil and splutter cumin seeds along with
cloves, cinnamon and cardamom.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-Wen3EbRzi5g/UyoJ3zy0e9I/AAAAAAAAKp4/zCxiPTLl4dg/s1600/DSC_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-Wen3EbRzi5g/UyoJ3zy0e9I/AAAAAAAAKp4/zCxiPTLl4dg/s1600/DSC_1027.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add the smooth onion tomato paste along with the spice
powders.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-0gzChTKQEhg/UyoKDKJxuNI/AAAAAAAAKqA/JwIn_0ZuIqw/s1600/DSC_1029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-0gzChTKQEhg/UyoKDKJxuNI/AAAAAAAAKqA/JwIn_0ZuIqw/s1600/DSC_1029.JPG" height="212" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-Ud_iBEjBJOo/UyoKHgnm40I/AAAAAAAAKqQ/BsUZscO-m5Q/s1600/DSC_1030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-Ud_iBEjBJOo/UyoKHgnm40I/AAAAAAAAKqQ/BsUZscO-m5Q/s1600/DSC_1030.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté till there is no water and the raw smell leaves.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-4BtcyD4FM-I/UyoKIM3UQhI/AAAAAAAAKqM/Jd_9VVyGB4M/s1600/DSC_1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-4BtcyD4FM-I/UyoKIM3UQhI/AAAAAAAAKqM/Jd_9VVyGB4M/s1600/DSC_1033.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add water to make this as gravy. Check for salt at this
stage.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-zv3dCQL_q_I/UyoKQp1zCOI/AAAAAAAAKqY/ViwXQvn92z0/s1600/DSC_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-zv3dCQL_q_I/UyoKQp1zCOI/AAAAAAAAKqY/ViwXQvn92z0/s1600/DSC_1034.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring this to boil and finally add crushed kasoori methi and
heavy cream.</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-CeVhjKSEuRg/UyoKaXocnpI/AAAAAAAAKqo/Yv7IqwVrSWM/s1600/DSC_1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-CeVhjKSEuRg/UyoKaXocnpI/AAAAAAAAKqo/Yv7IqwVrSWM/s1600/DSC_1035.JPG" height="212" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-95Y8MrJ_PXY/UyoKZs0u33I/AAAAAAAAKqk/GB_dn7aaa2c/s1600/DSC_1036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-95Y8MrJ_PXY/UyoKZs0u33I/AAAAAAAAKqk/GB_dn7aaa2c/s1600/DSC_1036.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the koftas before u serve the gravy, since the koftas
will absorb the gravy quickly.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-eyQH6LTL02o/UyoKeAM_PWI/AAAAAAAAKqw/Pf1I-Fxnh1w/s1600/DSC_1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-eyQH6LTL02o/UyoKeAM_PWI/AAAAAAAAKqw/Pf1I-Fxnh1w/s1600/DSC_1037.JPG" height="212" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with roti or chapathi.</span></li>
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<a href="http://3.bp.blogspot.com/-vR82jDsxvdo/UyoKrFGG73I/AAAAAAAAKrA/jA8tZJEjgdw/s1600/DSC_1045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-vR82jDsxvdo/UyoKrFGG73I/AAAAAAAAKrA/jA8tZJEjgdw/s1600/DSC_1045.JPG" height="640" width="424" /></span></a></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-83227905283761045862014-03-11T15:42:00.000-07:002014-03-13T15:04:16.440-07:00Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">There are so many types of biryani recipes in my blog. But still
am not done testing and tasting the varieties of biryani in my kitchen. This time
I tried with something called Mughal Chicken Biryani which I grabbed from a TV
show. It was a special program on Ramzan which explains how to do Biryani for
Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion
given here can very well serve 2 to 3 people.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://3.bp.blogspot.com/-OiDdddoy3IA/Ux-Kh3VYJbI/AAAAAAAAKo0/2sWvk3nxJdc/s1600/DSC_1428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OiDdddoy3IA/Ux-Kh3VYJbI/AAAAAAAAKo0/2sWvk3nxJdc/s1600/DSC_1428.JPG" height="640" width="510" /></a></span></div>
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I prefer using chicken with bones for biryani. It tastes
better which soaked in the gravy and cooked along with the rice. But TH likes
it to be boneless to make the job easier while eating. So here I used bonless
chicken breast and it depends on ur taste whether to use bone-in or out… and
also make sure you add enough oil, to avoid the chicken gravy getting burnt in
the pan. If u needs to add some more oil in the middle of the recipe, go ahead
and add. This gives the gravy, the unique flavor.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://3.bp.blogspot.com/-0Duh_xEHUZg/Ux-KdStB2QI/AAAAAAAAKok/VkpvXzMj9Jc/s1600/DSC_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0Duh_xEHUZg/Ux-KdStB2QI/AAAAAAAAKok/VkpvXzMj9Jc/s1600/DSC_1401.JPG" height="640" width="520" /></a></span></div>
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I served it with onion raitha and <a href="http://parusamayal.blogspot.com/2013/06/chicken-tikka.html" target="_blank"><span style="color: red;">chicken tikka</span></a>.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Check also my other <a href="http://parusamayal.blogspot.com/search/label/BIRYANI%20RECIPES#.Ux-MnPldVvA" target="_blank"><span style="color: red;">Biryani Recipes here</span></a>.</span></span><br />
<a name='more'></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11pt; line-height: 115%;">1 ½ Cup </span>basmathi rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 green chillies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hand full of mint leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves (as needed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp chilli powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> ½ tsp biryani masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup thick curd</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500gms chicken </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tsp ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 bayleafs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 inch of cinnamon sticks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1-2 cardamom</span></div>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">2-3 cloves</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Wash and soak rice for 15-20mins. Later boil enough water in
a skillet. When the water comes to rolling boil and salt (required for the rice
alone). Then add the soaked rice. Mix up well. Cook in high temperature till
the rice is half done.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Drain the water in a colander and reserve the water for further use. Set the rice aside.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-oXDqfYbR-ks/Ux-KNzGBFEI/AAAAAAAAKnI/-w7E0zjzBDk/s1600/DSC_1380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-oXDqfYbR-ks/Ux-KNzGBFEI/AAAAAAAAKnI/-w7E0zjzBDk/s1600/DSC_1380.JPG" height="212" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-fCw73d4k1ho/Ux-KSP52BVI/AAAAAAAAKng/GCksX2g97yM/s1600/DSC_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-fCw73d4k1ho/Ux-KSP52BVI/AAAAAAAAKng/GCksX2g97yM/s1600/DSC_1385.JPG" height="212" width="320" /></span></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile wash and marinate the chicken with just turmeric powder,
lemon juice and curd. Keep for 30 mins.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-xkNul4uttWE/Ux-KJQ38CMI/AAAAAAAAKm0/emL-pYz4FOE/s1600/DSC_1377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-xkNul4uttWE/Ux-KJQ38CMI/AAAAAAAAKm0/emL-pYz4FOE/s1600/DSC_1377.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil and half of ghee in a pan, add the whole garam
masala to the oil. Allow it to splutter. Then add thinly sliced onions. Sauté them
well, till golden brown and the onions are completely soft.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-xNGi565-oaQ/Ux-KIiImm6I/AAAAAAAAKmw/4c-g08hTlIA/s1600/DSC_1376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-xNGi565-oaQ/Ux-KIiImm6I/AAAAAAAAKmw/4c-g08hTlIA/s1600/DSC_1376.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add ginger garlic paste and slit the green chillies. Cook
it till the raw smell leaves.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-FNdV8rrQh7I/Ux-KIicHc6I/AAAAAAAAKms/dWglUUeNZEg/s1600/DSC_1378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-FNdV8rrQh7I/Ux-KIicHc6I/AAAAAAAAKms/dWglUUeNZEg/s1600/DSC_1378.JPG" height="212" width="320" /></span></a></div>
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<ul>
<li><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Then add finely chopped mint leaves and coriander leaves. Sauté them well.</span></span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-cvRplqCPmfI/Ux-KO1rscBI/AAAAAAAAKnU/rCfWu9oPDco/s1600/DSC_1382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-cvRplqCPmfI/Ux-KO1rscBI/AAAAAAAAKnU/rCfWu9oPDco/s1600/DSC_1382.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped tomatoes and cook till it turns mushy.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-_dZapy70f9c/Ux-KSJbIZzI/AAAAAAAAKnk/kk2oEv-0YDw/s1600/DSC_1384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-_dZapy70f9c/Ux-KSJbIZzI/AAAAAAAAKnk/kk2oEv-0YDw/s1600/DSC_1384.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the spice powders (chilli powder, coriander powder and biryani
masala). If u don’t have biryani masala, never mind use the regular garam
masala you have in hand.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-_p2MNFn2sMs/Ux-KSzo3KbI/AAAAAAAAKns/sPHXS2lDUsQ/s1600/DSC_1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-_p2MNFn2sMs/Ux-KSzo3KbI/AAAAAAAAKns/sPHXS2lDUsQ/s1600/DSC_1387.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Make sure you have enough oil, so that it makes thick gravy consistency.
Mix well in medium flame till the oil oozes out.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-ki7vC0c_MlQ/Ux-KWyLHtfI/AAAAAAAAKn8/O0qyxnJYXDQ/s1600/DSC_1388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-ki7vC0c_MlQ/Ux-KWyLHtfI/AAAAAAAAKn8/O0qyxnJYXDQ/s1600/DSC_1388.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the marinated chicken and mix well. Add salt (remember,
we have added salt for the rice)</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-I_OeTBjdxFA/Ux-KWz-4u5I/AAAAAAAAKoA/dSLyeM992Xw/s1600/DSC_1390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-I_OeTBjdxFA/Ux-KWz-4u5I/AAAAAAAAKoA/dSLyeM992Xw/s1600/DSC_1390.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add 1 cup of water (reserved water from the rice) and allow
it cook the chicken soft.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-cYR21Qq0hDo/Ux-KXqtu9wI/AAAAAAAAKoE/3S6SXwN6glE/s1600/DSC_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-cYR21Qq0hDo/Ux-KXqtu9wI/AAAAAAAAKoE/3S6SXwN6glE/s1600/DSC_1391.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook by closing with the lid in medium flame.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the chicken is cooked to perfection, add the half
cooked rice on top of the gravy.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-Hkr9-c_nMw8/Ux-KZ0sU13I/AAAAAAAAKoM/-4-PrXCjN4c/s1600/DSC_1392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-Hkr9-c_nMw8/Ux-KZ0sU13I/AAAAAAAAKoM/-4-PrXCjN4c/s1600/DSC_1392.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix the rice with the gravy with the spoon. No needed to mix
the gravy completely. Sprinkle some reserved water on top if needed.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-I8ZWdlkotHE/Ux-Kb0xg2uI/AAAAAAAAKoU/CqdnXO4JRwE/s1600/DSC_1393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-I8ZWdlkotHE/Ux-Kb0xg2uI/AAAAAAAAKoU/CqdnXO4JRwE/s1600/DSC_1393.JPG" height="225" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep the flame to its minimum low flame or keep a tawa and
the place the pan on top of the tawa.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Tightly close the pan with a tight lid. Let it cook on its
own for next 20 mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Open the lid and check whether the rice is completely cooked.
Mix up the rice with the gravy. If needed sprinkle some food color (dissolved
in water) on top of it.</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fhxmUOyMAZ4/Ux-Kcbo34SI/AAAAAAAAKog/-wVtv_JMb9k/s1600/DSC_1396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-fhxmUOyMAZ4/Ux-Kcbo34SI/AAAAAAAAKog/-wVtv_JMb9k/s1600/DSC_1396.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Top up the rice with ghee if needed to enhance the flavor.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with onion raitha.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-EYUz4ZM-fig/Ux-KfGA9t-I/AAAAAAAAKos/kVbRbyNMSQQ/s1600/DSC_1412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EYUz4ZM-fig/Ux-KfGA9t-I/AAAAAAAAKos/kVbRbyNMSQQ/s1600/DSC_1412.JPG" height="434" width="640" /></a></span></div>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-65935001440386115532014-02-18T11:40:00.000-08:002014-02-18T11:40:51.990-08:00Mysore Pak Recipe | Krishna Sweets Style Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Hey all… I hope all are doing good… yeah I know, it’s been a
long time since I posted my last blog post. Past two weeks I was really very
busy to concentrate on my family and other stuffs… and I rarely get time to see
my page… I was really pissed off about the things going on around me and hope
it gets better as days goes on… </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let’s not bother about that now… I have few good reasons to
share with you all… I started up writing posts on a very good valentine’s day
and today our blog is turning up with its 1<sup>st</sup> birthday… and hence I thought
of sharing a traditional Indian sweet recipe to share with… so far I have
shared about 150 recipes in my blog and am so thankful and great for the
support and feedback am getting from… keep up the good work and it encourages me
in proceeding with the next ventures…</span></div>
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<a href="http://3.bp.blogspot.com/-aXrZ8dxJZsA/UwO0X7TgZaI/AAAAAAAAKik/DNc3v75x-sY/s1600/IMG_2103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-aXrZ8dxJZsA/UwO0X7TgZaI/AAAAAAAAKik/DNc3v75x-sY/s1600/IMG_2103.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now coming to the recipe, Mysore Pak… am not a great fan of
this so called yum-sum Mysore Pak… since I hate to have gram flour in my foods.
As u all knew the name came from the place which it comes from. It was created
by a chef in Mysore palace and hence it is also called as “Royal Sweet”… (Source:
Wiki). Later Krishna Sweets became very popular on their own version of Mysore
Pak all over the world. The recipe am sharing here is exactly the way how Krishna
Sweets make their own version of mysore pak. </span></div>
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<a href="http://2.bp.blogspot.com/-mMwKWyq6jGY/UwO0qBnf8sI/AAAAAAAAKjQ/vekDr7EIhco/s1600/IMG_2107%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-mMwKWyq6jGY/UwO0qBnf8sI/AAAAAAAAKjQ/vekDr7EIhco/s1600/IMG_2107%255B1%255D.JPG" height="640" width="492" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A good friend of mine insisted me
to try this recipe for a very long time and the right time comes to share this
Indian traditional sweet in my blog. </span><br />
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<a href="http://4.bp.blogspot.com/-MC5v0P0n1p0/UwO0ZN1Sy3I/AAAAAAAAKiw/KwKvJvK43JU/s1600/IMG_2104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-MC5v0P0n1p0/UwO0ZN1Sy3I/AAAAAAAAKiw/KwKvJvK43JU/s1600/IMG_2104.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 10 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 15-20 mins</span></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup Gram flour/besan/kadala mavu</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¼ cup water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup melted ghee</span></div>
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<br /></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a tsp of ghee in a dry pan and roast the flour for 4-5
mins or nice aroma comes.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-OGEUEViV-nQ/UwOzv3g3taI/AAAAAAAAKhY/2U0fRRKiGFM/s1600/DSC_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-OGEUEViV-nQ/UwOzv3g3taI/AAAAAAAAKhY/2U0fRRKiGFM/s1600/DSC_0357.JPG" height="225" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add ¾ cup of ghee in a bowl and add the sieved flour slowly
to the ghee and mix well. It should be in pouring consistency. Set aside this
mixture for 15mins.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-VKMxcsDUlUw/UwOz0nRuBgI/AAAAAAAAKho/8PAIkZiIs5g/s1600/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-VKMxcsDUlUw/UwOz0nRuBgI/AAAAAAAAKho/8PAIkZiIs5g/s1600/DSC_0360.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat water and sugar in a sauce pan,in medium flame. Let the
sugar completely dissolves in the water and heat till u get one-string
consistency.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-kJjQYy7QR64/UwOzx8GQnwI/AAAAAAAAKhg/DiWqxnOJCdA/s1600/DSC_0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-kJjQYy7QR64/UwOzx8GQnwI/AAAAAAAAKhg/DiWqxnOJCdA/s1600/DSC_0359.JPG" height="197" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-qsDw6lCSHiE/UwOz-lrjSZI/AAAAAAAAKh4/jqimIUfPWVU/s1600/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-qsDw6lCSHiE/UwOz-lrjSZI/AAAAAAAAKh4/jqimIUfPWVU/s1600/DSC_0364.JPG" height="212" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-gwWGuwNWgAo/UwOz8_EdP7I/AAAAAAAAKhw/LrgjrHceqHI/s1600/DSC_0366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-gwWGuwNWgAo/UwOz8_EdP7I/AAAAAAAAKhw/LrgjrHceqHI/s1600/DSC_0366.JPG" height="252" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mean while grease a plate with little of ghee, I used my
baking pan for this purpose and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the string consistency is reached, add the flour-ghee
mixture to the syrup and mix well.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-jpDHYeXFhJM/UwO0Bg5soQI/AAAAAAAAKiA/IQCTJTX5oAo/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-jpDHYeXFhJM/UwO0Bg5soQI/AAAAAAAAKiA/IQCTJTX5oAo/s1600/DSC_0367.JPG" height="225" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep stirring the mixture and reduce the flame to low.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-oePoNg-CwaQ/UwO0KZ4qJZI/AAAAAAAAKiI/5ItMMCMg2iQ/s1600/DSC_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-oePoNg-CwaQ/UwO0KZ4qJZI/AAAAAAAAKiI/5ItMMCMg2iQ/s1600/DSC_0368.JPG" height="237" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-KCJQtbB5xS0/UwO0LiW-_5I/AAAAAAAAKiU/r1Bn96pW0gI/s1600/DSC_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-KCJQtbB5xS0/UwO0LiW-_5I/AAAAAAAAKiU/r1Bn96pW0gI/s1600/DSC_0370.JPG" height="234" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-SGm28ZmAbPs/UwO0MaX-8lI/AAAAAAAAKiY/PBGSxU8PDMU/s1600/DSC_0371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-SGm28ZmAbPs/UwO0MaX-8lI/AAAAAAAAKiY/PBGSxU8PDMU/s1600/DSC_0371.JPG" height="224" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Keep adding the ghee at regular intervals and never allow it
to get dry at any stage.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">First it starts to bubble up and starts to reduce and forms
a thick lump without sticking. Follow the pics for the correct consistency.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-58U0SvL1StQ/UwO0WHCsGzI/AAAAAAAAKig/u25gSrhSXqw/s1600/DSC_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-58U0SvL1StQ/UwO0WHCsGzI/AAAAAAAAKig/u25gSrhSXqw/s1600/DSC_0373.JPG" height="244" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-2xsYUSoDy54/UwO0Z4UBySI/AAAAAAAAKjE/d9ySCywZKl0/s1600/DSC_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-2xsYUSoDy54/UwO0Z4UBySI/AAAAAAAAKjE/d9ySCywZKl0/s1600/DSC_0374.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Once it reaches the right stage, transfer it to the greased
pan. Let it stand for some time and cool to room temperature.</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oWLpfH7X6QQ/UwO0aZyKzvI/AAAAAAAAKjI/es3MdM6xMHw/s1600/DSC_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-oWLpfH7X6QQ/UwO0aZyKzvI/AAAAAAAAKjI/es3MdM6xMHw/s1600/DSC_0376.JPG" height="212" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cut into ur desired shape. Serve and enjoy!!!</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-MC5v0P0n1p0/UwO0ZN1Sy3I/AAAAAAAAKiw/KwKvJvK43JU/s1600/IMG_2104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MC5v0P0n1p0/UwO0ZN1Sy3I/AAAAAAAAKiw/KwKvJvK43JU/s1600/IMG_2104.JPG" height="640" width="424" /></a></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Note</span></b></div>
<br />
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You will really need so much patience to get the right consistency.
It is better to turn the flame to maximum low and stirring continuously. Using non
stick pan really helps.</span></li>
</ol>
<div>
<br /></div>
</div>
ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-27666505857719644972014-02-03T14:35:00.000-08:002014-02-04T11:12:37.061-08:00Creme Brulee | How to make Creme Brulee at home without Torch<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is another milestone for Paru’s kitchen. I have started
blogging up the recipes a year back and we are nearing the first anniversary in
a week and today it’s time to post my 150<sup>th</sup> blog post. I am so happy
to share this recipe. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I rarely make desserts at home, since we are not fond of the
sweets and wanted to avoid it cos of the extra ponds we are getting of it. I
and TH had gone mad on this Dessert recipe after tasting it in the Bacchanal
buffet in Vegas… yes, its Crème brulee. First I wonder what the dessert all
about is. Does it have fruit flavor or a stinky egg smell like that? To my
wonder, I got mesmerized with the taste… ooww!! It was just melting in the
mouth… and the glassy sugar coat on top makes the dessert more interesting.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_T9nvaV34Co/UvAWOyk5YNI/AAAAAAAAKg0/VnMjspNvXO8/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-_T9nvaV34Co/UvAWOyk5YNI/AAAAAAAAKg0/VnMjspNvXO8/s1600/IMG_2096.JPG" height="640" width="448" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The heavy cream blended with egg yolk forms the base for the
dish. It tastes just like a custard. The glassy sugar coating
makes the dish more interesting. For making this glassy coat it needs crème brulee
torch, just to dissolve the sugar. But here am using a technique which doesn’t need
a torch. Let’s move on to the recipe… </span><br />
<a name='more'></a></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup heavy cream </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ cup sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp brown sugar</span></div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Requirments </span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">6 ramekins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 baking tray</span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Conventional oven</span></div>
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<br /></div>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">How to make it</span></h3>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 325F. This should be the first step since
preheating takes some time.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a deep sauce pan pour heavy cream. Let it stand for 5-7
mins in medium flame or till it forms tiny bubbles on top.</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-VkNSVoLsm-g/UvAUsF27MdI/AAAAAAAAKf8/ggusiNfOV34/s1600/DSC_9466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-VkNSVoLsm-g/UvAUsF27MdI/AAAAAAAAKf8/ggusiNfOV34/s1600/DSC_9466.JPG" height="212" width="320" /></span></a></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mean while, take a mixing bowl and add the egg yolk along
with the sugar. Start blending them with a whisk till the sugar dissolves.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-ezkxZMW_Pu8/UvAUsknOrVI/AAAAAAAAKgA/rw3JGdEpFBI/s1600/DSC_9463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-ezkxZMW_Pu8/UvAUsknOrVI/AAAAAAAAKgA/rw3JGdEpFBI/s1600/DSC_9463.JPG" height="212" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-fluw1gjCg5A/UvAUszwvWWI/AAAAAAAAKgE/4XYZrVB32RQ/s1600/DSC_9464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-fluw1gjCg5A/UvAUszwvWWI/AAAAAAAAKgE/4XYZrVB32RQ/s1600/DSC_9464.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the heavy cream with the sugar mixture and blend them
again. If u wants to confirm the sweetness, this is the right time to do.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-yKoSyT-tXVE/UvAU7F81rJI/AAAAAAAAKgM/dbSpU5upvis/s1600/DSC_9469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-yKoSyT-tXVE/UvAU7F81rJI/AAAAAAAAKgM/dbSpU5upvis/s1600/DSC_9469.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Either strain the mixture to another bowl or continue with next
step. Add vanilla extract and mix again. I can’t resist from tasting it again
and again till my oven is ready… *slurp*</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add water in a baking pan. Make sure the water level is below
the ramekins’ level.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fill the ramekins with the mixture. Fill just 3/4<sup>th</sup>
of the ramekins. Place them in the baking pan and put it in the preheated oven.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fQSk1zcOYDs/UvAU8H0-nrI/AAAAAAAAKgU/1LhZokMzkt0/s1600/DSC_9470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-fQSk1zcOYDs/UvAU8H0-nrI/AAAAAAAAKgU/1LhZokMzkt0/s1600/DSC_9470.JPG" height="212" width="320" /></span></a></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">The time for cooking the crème brulee is depend upon the
number of ramekins ur using and how deep is the ramekins are. I used 6 ramekins
which are 4 oz in size and it took around 30-35 mins for cooking. You can check
the crème brulee every 10mins. Set ur oven with timer, so that you won’t forget
checking it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">The mixture will turn its color from pale yellow to a darker
one… and they are no more in liquid state, but still it giggles up. Then this is
the right time to switch off the oven and take the ramekins out.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Let it cool for some time. I kept in fridge for 2 hours to
set.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Take out the ramekins and sprinkle brown sugar on top. If u
find difficulty in adding the brown sugar, just mix the up with some white
sugar for free flowing. Use a spoon to sprinkle the sugar. Tap gently if u needs
to spread the sugar.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Set the oven to broil mode and keep the ramekins near to the
heat. Take care ur not burning yourself nor the ramekins. Once the sugar starts
to bubble up, remove them quickly from the oven.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Refrigerate overnight and serve chilled. Enjoy this
delicious dessert. You can do wonders with this by adding fruits like
blueberries, bananas and so on… </span></li>
</ul>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0tag:blogger.com,1999:blog-5089460098666649108.post-80441000148185012602014-01-30T15:04:00.000-08:002014-01-30T15:04:44.094-08:00Simple Vegetable Pulao | Veg Pulao Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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This pulao doesn't need much time; it can be done in a jiffy.
I made<a href="http://parusamayal.blogspot.com/2014/01/palak-paneer-recipe.html" target="_blank"> <span style="color: red;">palak paneer</span></a> with the extra bunch of spinach I had at home and served it
with this simple Veg pulao. It was delicious and TH liked this combo of quick
lunch. This can even be packed in lunch box for kids and this turns to be a
healthy version of pulao, since it has almost all veggies. You can turn the
same recipe into a non-veg dish by adding chicken chunks. Keep this as a base
and make ur own variation of pulao. Share ur views and ideas of what all can be
added in this pulao. </div>
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Preparation time 5-8 minutes<br />Cooking time: 10-15 minutes</div>
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<h3 style="text-align: left;">
Ingredients</h3>
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1 cup of basmathi rice</div>
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1 onion</div>
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2-3 green chillies</div>
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1tsp ginger garlic paste</div>
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1 finely cubed carrot</div>
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5-6 french beans</div>
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¼ cup green peas</div>
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1 chopped potatoes</div>
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Coriander leaves (to garnish)</div>
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Salt </div>
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Oil</div>
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<b>To temper</b></div>
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1 clove</div>
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1 bay leaf</div>
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2 cardamoms</div>
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½ inch cinnamon stick</div>
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<h3 style="text-align: left;">
How to make it</h3>
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<ul style="text-align: left;">
<li>Wash and rinse basmathi rice in running water. Soak the rice
with 2 ½ cups of water for 15 mins.</li>
<li>In a pan heat oil and temper the items given.</li>
</ul>
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<ul style="text-align: left;">
<li>Sauté the onions till transparent.</li>
</ul>
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<ul style="text-align: left;">
<li>Add ginger garlic paste and green chillies. Fry till the raw
smell leaves.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the chopped potatoes. Sauté for few minutes.</li>
</ul>
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<ul style="text-align: left;">
<li>Add the chopped veggies. I used carrot, beans and peas. You can
also try adding some more veggies of choice (cauliflower, soya chunks, paneer,mushrooms, corn etc.)</li>
</ul>
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<ul style="text-align: left;">
<li>Blend them well and add salt. Add the soaked rice without
water. Mix well and check for spiciness and salt.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the reserved water. Pressure cook for 2 whistles.</li>
</ul>
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<ul style="text-align: left;">
<li>Serve hot with raitha or any <a href="http://parusamayal.blogspot.com/search/label/SIDE%20DISH%20FOR%20CHAPATHI" target="_blank"><span style="color: red;">gravy</span></a>. I served it with <a href="http://parusamayal.blogspot.com/2014/01/palak-paneer-recipe.html" target="_blank"><span style="color: red;">PalakPaneer</span></a>.</li>
</ul>
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<h4 style="text-align: left;">
Note</h4>
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<ol style="text-align: left;">
<li>Add water accordingly. The quality of the rice which am
using needs 2 ½ cups of water. Generally 2 cups is enough for cooking 1 cup of basmathi
rice.</li>
<li>Soak the cauliflower in hot water for few mins and then chop
them into small florets. If using soya chunks, soak them in warm water prior
using it. </li>
</ol>
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ahttp://www.blogger.com/profile/17497294122898766194noreply@blogger.com0