tag:blogger.com,1999:blog-61744767289464792912024-03-14T18:04:40.528+05:30Amchi Bong KonnexionUnknownnoreply@blogger.comBlogger172125tag:blogger.com,1999:blog-6174476728946479291.post-24535852377847990142012-02-26T11:36:00.000+05:302012-02-26T11:36:30.997+05:30The Big Switch<div dir="ltr" style="text-align: left;" trbidi="on">I'm moving Amchi Bong Konnexion to wordpress after procrastination for a long time. Many told me that they faced issues while commenting on the posts. With a heavy heart, I'm making this move. My heartfelt thanks to all of you who have been frequenting here in spite of me being not-so-regular. Please add my new URL to your reader list and hope to see you around.<br />
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<a href="http://amchibong.wordpress.com/">http://amchibong.wordpress.com/</a> <br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6174476728946479291.post-24459665201538727112012-02-16T08:01:00.000+05:302012-02-16T08:01:16.084+05:30Eggless Bottlegourd Chocolate Cake for Sunny's Birthday<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPqHRhCWCQeF8aGPHZbjPgGHFlCZgasThYjboXmtYvom7LwgaDLpJbJbHRd1fyl-qqsNY3kWlitVGQWtZT6sVkZr4wu4wEU4OpXrv0JdmP7OXty8CZfeUR_i1DIGg_3ZkiLafe2DCSjEz/s1600/DSC01099.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPqHRhCWCQeF8aGPHZbjPgGHFlCZgasThYjboXmtYvom7LwgaDLpJbJbHRd1fyl-qqsNY3kWlitVGQWtZT6sVkZr4wu4wEU4OpXrv0JdmP7OXty8CZfeUR_i1DIGg_3ZkiLafe2DCSjEz/s320/DSC01099.JPG" /></a></div><br />
Keeping up with the <a href="http://amchi-bong-konnexion.blogspot.in/2011/02/apple-almond-cake-for-sunnys-birthday.html">self imposed tradition</a>, celebrated Sunny's birthday yet again this year. Ma made <a href="http://amchi-bong-konnexion.blogspot.in/2010/06/payesh.html">Nolen Gurer Payesh</a> and I made a few mini cakes and cupcakes. <br />
<br />
<b>Recipe source:</b> <a href="http://ruchikrandhap.blogspot.in/2012/01/eggless-chocolate-bottle-gourd-cake.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/ruchikrandhap+(Ruchik+Randhap+(Delicious+Cooking))&utm_content=Google+Reader">Ruchik Randhap</a><br />
<br />
<div><b>Ingredients:r</b><br />
AP flour / maida - 1 cup<br />
Unsweetened cocoa powder - 6 tbsp<br />
Powdered Sugar - 1/2 cup + 3 tbsp</div><div>Baking soda - 1 tsp<br />
Instant coffee powder - 1 tsp<br />
Salt -1/8th tsp<br />
Odourless oil - 1/4 cup [I used sunflower oil]<br />
White vinegar - 1 tsp, diluted<br />
Vanilla extract/essence - 1 tsp<br />
Water - 3/4 cup<br />
Bottle gourd - 1 cup grated</div><div><br />
<b>Method:</b><br />
1. Preheat oven at 180 degrees C for 10-15mins.<br />
2. Grease a 7" round cake tin with oil and line it with parchment paper - or just grease it well & dust it with flour. Keep aside. <br />
3. Sift all the dry ingredients - flour, cocoa, sugar, salt, baking soda & coffee powder together in a large bowl<br />
4. Make a small well in the centre of the dry ingredients and add the wet ingredients - oil, vinegar, vanilla & water. Mix well.<br />
5. Squeeze out excess water from the bottle gourd and add to the mixture and combine. Pour the contents into the prepared cake tin and bake for 30-35mins or till the skewer inserted in the centre comes out clean.<br />
6. Remove the cake from the oven and allow it to cool in the tin for 10-15 after which you can gently invert it onto a wire rack and leave it uncovered to cool completely.<br />
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PS: I made 2 small cakes and 6 cupcakes with this batter and baked for around 20 mins.</div><div><br />
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</div><a href="http://www.mylivesignature.com/"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" /></a></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6174476728946479291.post-82095986904786916502012-02-13T23:50:00.000+05:302012-02-13T23:50:09.862+05:30Udupi Diana Style Veg Cutlets for Valentine's Day<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_BuLXVGAHWxyo5_8lsrFKB2tBS2NCzk01DjRd1cbiI1SQUDlKhzbsJwHu5nYXYvbxOTsg_k1wvGAbaQI3312SxalRkjNv3kIw2qPcZTZrf4bcaaMINp4MIhsfSgEqJ3F-gN8si0wlB-j/s1600/DSC00421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_BuLXVGAHWxyo5_8lsrFKB2tBS2NCzk01DjRd1cbiI1SQUDlKhzbsJwHu5nYXYvbxOTsg_k1wvGAbaQI3312SxalRkjNv3kIw2qPcZTZrf4bcaaMINp4MIhsfSgEqJ3F-gN8si0wlB-j/s320/DSC00421.JPG" width="320" /></a></div><br />
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During my childhood days, visits to Udupi would be incomplete without dropping by the very famous Diana. I still remember very well that I always ordered Puri Kurma and Rose Milk. While others would order Diana special cutlets, I would not as much as sniff them. I would happily hog on my favourite palette. There was one more favourite which my Ajja would get parceled from Diana if ever he visited Udupi just for us back home. The dish was Dingri Paneer and it used to taste out of the world. We used to literally lick off the containers. Now that I am a Mommy and educate my kids on how important it is to eat veggies for them to grow 'beeeg' and 'strong', I have no other way but to eat them myself. Cutlets are one of the best ways to consume lots of veggies while gastronomical pleasure is guaranteed.<br />
<br />
On this Valentine's Day, make these cute looking, tongue tingling, beet red, heart shaped snacks for your loved ones.<br />
<br />
<b>Recipe Source</b>: <a href="http://www.divyascookbook.com/2010/05/vegetable-cutlets-udupi-diana-style.html">Divya's Easy Cooking</a><br />
<b>Ingredients:</b><br />
Potato – 3 medium, cooked and mashed<br />
Carrots – 3 medium, peeled and grated<br />
Beetroot – 1 big, peeled and grated<br />
Onion – 1 medium, chopped<br />
Green chilly – 1, chopped<br />
Garlic – 2-3 cloves, chopped<br />
Salt to taste<br />
Garam masala – 1 tsp<br />
Bread slices – 4, dipped in water and squeezed to a pulp<br />
Bread crumbs – 100 gms<br />
Maida – 2 tbsp<br />
Oil – for frying<br />
<br />
<b>Method:</b><br />
1. Heat oil in a kadai and add green chillies and garlic paste.<br />
2. Saute for a minute and then add the chopped onion.<br />
3. When the onion starts turning light brown, mix in the grated carrot and beetroot.<br />
4. Add garam masala and salt to taste and mix well.<br />
5. Cook on a low flame till the water evaporates and the mix becomes dry.<br />
6. Let it cool and then mix in the mashed potatoes and bread pulp.<br />
7., Make small balls of the mix and flatten it using your palms. You can use a cookie cutter or a round shaped lid of any container to cut into desired shape<br />
8. Keep it in the fridge for a while to firm up.<br />
9. Make a paste using ½ a cup of water and maida. (You may use whisked egg instead)<br />
10. Dip the flattened discs first in the maida-water and then roll it in the bread crumbs. <br />
11. Arrange on a plate and refrigerate for 2-3 hours. <br />
12. Heat oil in a kadai for deep frying the cutlets. Make sure the oil is really hot before putting in the cutlets.<br />
13. Add the cutlets to the hot oil and fry till they become dark brown on both sides.Serve hot!!<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7C5V44ixrGXi_rmadT7syUfGWm55fSAW8wdvHtep0N1bPLySP6sURZknFR55IvtL_ckmxQCgFUf0TVF2BTXX4k82CTitAAGWCSkDgoewa5k_ZLY4HuxWXq8nohkHm-bRCoXTqYxxJWoW/s1600/DSC00422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7C5V44ixrGXi_rmadT7syUfGWm55fSAW8wdvHtep0N1bPLySP6sURZknFR55IvtL_ckmxQCgFUf0TVF2BTXX4k82CTitAAGWCSkDgoewa5k_ZLY4HuxWXq8nohkHm-bRCoXTqYxxJWoW/s320/DSC00422.JPG" width="180" /></a></div><div><br />
<div><br />
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</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">No matter how hard I tried, I always failed with this dish in the initial few years of my marriage. Ingredients are minimal and I had no clue how I could go wrong with such a simple dish. Then came a day when a colleague of mine had brought this dish and I hastily asked her the recipe. She gave me almost the same procedure as I did it. I told her that I followed similar method but mine never turned out half as good as this. She gave a tip that I need to use a bit extra oil. Also, I need to add the poppy seed paste only after the veggies are cooked and then keep it uncovered. All I did that day at work was to wait to get back home and better my culinary skills at perfecting this Bengali classic dish.</div><br />
<b>Ingredients:</b><br />
Ridge Gourd - 1 medium, cut into 1 cm cubes<br />
Potato - 2-3 medium cut into 1 cm cubes<br />
Onion - 1 medium sized, finely chopped (optional)<br />
Poppy seeds - 2 tbsp<br />
Green Chillies - 3-4 or more as per your spice tolerance<br />
Salt - to taste<br />
Oil - 6 tbsp (I generally mix sunflower oil and mustard oil)<br />
Panch Phoron - 1 tsp (a mix of fennel, cumin, nigella, mustard and fenugreek seeds)<br />
<br />
<b>Method:</b><br />
1. Grind poppy seeds, green chillies and salt in mixie without adding water first. Then grind by adding water little by little until you get a smooth paste. Keep aside.<br />
2. Heat oil in a pan. Add panch phoron. Let it splutter.<br />
3. Add onions and saute till tanslucent. (If using onion)<br />
3. Add cubed potatoes and saute till the cubes turn golden in colour.<br />
4. Add ridge gourd cubes, combine. Cover the pan and let it cook in ridge gourd's juices. If the water seems less at any point you may add a little for the veggies to cook.<br />
5. Once the veggies are cooked, uncover the pan, add the poppy paste and combine. Adjust salt if required<br />
6. Let it cook on high flame till extra moisture evaporates and you get a dry gravy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm1iiW7FA_bB-reNBFiLi9CSPI317fseWyItS704mcTHYRrP9oH2iV2iw_YtrMS0zew92V7ZUaCoIdB9jaCOhko5FWUyDmQ4iEqz57yfkm8xq8zubCD4l-WMqNMFfxKlmhmvKzPlDBrH_/s1600/DSC00996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm1iiW7FA_bB-reNBFiLi9CSPI317fseWyItS704mcTHYRrP9oH2iV2iw_YtrMS0zew92V7ZUaCoIdB9jaCOhko5FWUyDmQ4iEqz57yfkm8xq8zubCD4l-WMqNMFfxKlmhmvKzPlDBrH_/s320/DSC00996.JPG" width="320" /></a></div><br />
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<div style="text-align: justify;">I had a meagre amount of prawns lying in the freezer. As I was on the lookout for recipes to use it up, I bumped into <a href="http://www.bongcookbook.com/2011/11/begun-chingri-eggplant-cooked-in-shrimp.html">this</a> recipe by Sandeepa. The original recipe idea belongs apparently belongs to her SIL. My refrigerator always stocks up Brinjals. I decided to give it a try. The recipe was a huge hit. Infact, when we licked off the bowl in which it was served at the end of our meal, Abbas said that his heart ached that such a yummy dish got over too soon. It will certainly feature in our meals frequently from now on.</div><br />
<b>Ingredients:</b><br />
Brinjal - 1 medium sized, cut into thin long strips like french fries<br />
Onion - 3 medium sized, sliced<br />
Ginger paste - 1 tsp<br />
Garlic paste - 1 tsp<br />
Tomatoes - 2 small, finely chopped<br />
Green chillies - 3-4 or more as per spice tolerance<br />
Coriander powder - 1 tsp<br />
Cumin seeds - 1/2 tsp<br />
Salt to taste<br />
Mustard seeds - 1/2 tsp<br />
Fenugreek seeds - 1/4 tsp<br />
Prawns - 10-15 peeled, deveined, cleaned (I used 8 large ones)<br />
Turmeric powder - 1 tsp<br />
Coriander leaves - handful, chopped<br />
Lemon juice - 1 tsp (Optional, actually I forgot this)<br />
Oil - 6 tbsp + 1 tbsp<br />
Sugar - 1/2 tsp<br />
<br />
<b>Method:</b><br />
1. Marinate prawns with salt and turmeric powder. Shallow fry it, remove from oil. Once cooled, grind to a coarse paste and keep aside.<br />
2. Marinate brinjal fingers in salt, turmeric powder and a pinch of sugar. Keep it aside for a while and then shallow fry them. (Addition of sugar reduces the amount of oil absorbed by brinajl)<br />
3. In the same oil, add sliced onions and saute till golden brown.<br />
4. Add ginger and garlic paste, saute till raw smell goes away.<br />
5. Add chopped tomatoes, use the back of spatula to mash the tomatoes as you go sauteeing.<br />
6. Once tomatoes turn mushy, add chillies, red chilli powder, cumin powder and coriander powder. and combine. Grind into a smooth paste once it gets cooled.<br />
7. In a pan, heat a tbsp of oil. Add cumin seeds and fenugreek seeds.<br />
8. When they splutter, add the fried brinjal fingers, ground masala paste and ground prawns. Add salt and a little water. Cover and cook till brinjals are cooked and the extra moisture dries out.<br />
9. Garnish with coriander leaves and lemon juice.<br />
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Of all the Bengali Fish Curries that feature various veggies in different permutations and combinations, this one is my favourite. Medium sized florets floating in the curry appeal to me more than the fish pieces. Here's the recipe for ya:<br />
<br />
<b>Ingredients:</b><br />
Rui Fish pieces - 5-6<br />
Cauliflower - 1 small - cut into medium sized florets<br />
Potato - 3 medi sized, cut into quarters<br />
Onion - 2 small or 1 big, finely chopped<br />
Ginger paste - 2" piece<br />
Tomatoes - 2 small<br />
Cloves - 2-3<br />
Cardamom - 2-3<br />
Cinnamon - 1" piece<br />
Star anise - 1 (optional)<br />
Bay leaves - 1-2<br />
Cumin seeds - 1/2 tsp for tempering + 1 tsp for paste<br />
Salt - to taste<br />
Turmeric powder - 1 tsp + 1 tsp for frying fish<br />
Red chilli powder - 1 tsp<br />
Green chillies - 5-6 or more depending on spice tolerance<br />
Coriander leaves - a handful chopped<br />
Sugar - a pinch<br />
Oil - 6 tbsp (I generally mix sunflower oil and mustard oil)<br />
<br />
<b>Method:</b><br />
<b>Preparation:</b><br />
1. Grind ginger and cumin seeds together to a fine paste.<br />
2. Coarsely pound together cinnamon, cardamom and cloves.<br />
3. Marinate cleaned fish pieces with salt and turmeric powder. Shallow fry till crisp yet soft from within.<br />
4. In the same oil, add some salt and turmeric powder. Shallow fry cauliflower florets till they turn crispy from outside. Keep aside. Repeat the same with potato cubes.<br />
<br />
<b>To make the curry:</b><br />
1. In the same oil, add cumin seeds. When they splutter, add bay leaves, star anise and pounded garam masala.<br />
2. Once nice aroma emanates, add a pinch of salt, add chopped onion. Saute till onions turngolden brown.<br />
3. Add ginger cumin paste and saute till raw smell goes away.<br />
4. Add chopped tomatoes and slit green chillies, once they turn soft, mash them using the back of spatula.<br />
5. Add red chilli powder, salt and combine.<br />
6. Add shallow fried florets and potato cubes and combine.<br />
7. Add water as per desired consistency. Adjust salt of required. Add fried fish pieces and chopped coriander leaves. Let it boil.<br />
8. After the first boil, cover it and let it cook on sim till the veggies are cooked.<br />
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<div style="font-weight: bold;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-family: Times, 'Times New Roman', serif;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span style="font-family: Times, 'Times New Roman', serif;">I had decided to make a fruit cake this year long back and got home most of the raw materials required. I was looking for a tried and tested recipe coz it was my first time and I needed a morale booster so that I can continue the tradition year after year. Ria's recipe of <a href="http://riascollection.blogspot.com/2010/12/betty-mammas-fruit-cake-cake-of-year.html">Betty Mammas fuit cake</a> seemed like worth trying. Coz so far her recipes have always won me accolades. I also saw many readers commenting on this post saying how this recipe was a great hit at their household. This recipe yielded me 2 square cakes. One was divided among Abbas's and my office colleagues and they were liked by all. The other cake got neatly packed in a layer of aluminium foil and then in a cling film and got carried all the way to Gurgaon by train. It was yet again liked by all. So folks, this recipe is a keeper, specially because of the fruit soaking duration which could be as less as overnight.</span></div><div style="font-weight: bold;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-family: Times, 'Times New Roman', serif;"><b><br />
</b></span></span></div><div style="font-weight: bold;"><span style="font-family: Times, 'Times New Roman', serif;"><b>Ingredients:</b></span></div><span style="font-family: Times, 'Times New Roman', serif;"><b> To soak the fruits:</b><br />
Dry fruits – 650g (I used raisins, tart cherries,candied ginger, orange peel & tutti-frutti)<br />
Jam – 2 tsbp(I used Kissan Mango Jam)<br />
Orange juice – ½ cup<br />
Granulated /powdered sugar – 6 tbsp<br />
Rum/brandy – 5 tsp<br />
Lime/lemon juice – 1 tbsp<br />
Vanilla extract – 1 tbsp<br />
Cloves – 12 nos, powdered<br />
Cinnamon - 1"stick, powdered<br />
Nutmeg - 1, powdered<br />
<br />
Mix everything together to soak and leave aside, covered atleast for a day/overnight. If you are soaking it for more than 3 days, leave it covered in the fridge.<br />
<br />
<b> For the cake:</b><br />
Unsalted butter – 250g<br />
Sugar – 300g, powdered (I used Demerara sugar)*<br />
Eggs – 5 nos, separated<br />
Granulated sugar – 5 tbsp<br />
Aall purpose flour - 200g<br />
Baking powder – 1 ½ tsp<br />
Cashewnuts - 100 g<br />
Milk - 3/4 c<br />
Semolina/Rava - 50g<br />
<br />
Granulated sugar to caramelize - 1 1/2 c<br />
Hot water - 3/4 c <br />
<br />
<b>Method:</b><br />
<u> To caramelise sugar*</u>: Take a heavy bottomed sauce pan & add the sugar. Keep it over medium to high heat and let it caramelise to almost black in colour.As soon as it reaches that colour, switch off the stove ,step back and pour the hot water little by little stirring all the way. This is caramel syrup and this is what that decides the colour of the cake.<br />
<br />
<u> Preparing the cake tin</u>: Line the bottom and sides of 2 8" round cake tins with parchment/butter paper. Please don't skip this step or else the sides of the cake will turn hard after the long baking time.<br />
<br />
<b> For the cake batter:</b><br />
1. Beat together the egg whites & 6 tbsp granulated sugar till glossy and stiff.<br />
2. Cream butter and sugar together till pale and fluffy. </span><br />
<div><span style="font-family: Times, 'Times New Roman', serif;">3. Add in the egg yolks one at a time and beat well after each addition.</span></div><div><span style="font-family: Times, 'Times New Roman', serif;">4. Add in the soaked dry fruits and beat it just to mix it well. Add in the flour, baking powder and rava/semolina. Beat well to mix everything together. </span></div><div><span style="font-family: Times, 'Times New Roman', serif;">5. Add milk and caramel syrup.Beat it just so that everything is mixed in well. Fold in the beaten egg whites.<br />
6. Pour the cake batter into prepared tins.<br />
<br />
<b> To bake:</b><br />
1. Pre-heat the oven to 180C/350F for 10 mins and position the rack in the centre of the oven.<br />
2. Bake the cake for 1 hour 45 minutes. If you see that the top is browning faster, place a loose sheet of aluminium foil over the cake tins.<br />
3. Make sure you start checking the doneness after 1 hour, because each oven is different.<br />
<br />
<b>* Note:</b> <br />
The changes that I made to the recipe: <br />
1. I used Demerara sugar instead of powdered sugar. <br />
2. I caramelized sugar till almost black in colour but when I tasted it, I thought it was bitter and was scared to add it to the batter. So I made caramelized sugar all over again and this time only till it attained a pale brown colour. That’s why my cake’s colour is not that dark but the taste was awesome. <br />
3. I skipped adding rum on top of the cake but it is still so moist even after it got packed and travelled long distance. <br />
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</div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Can't believe that a month passed by since last month's Sweet Punch. I woke up only when fellow bloggers began posting their recipes. I didn't want to miss this month's challenge and hence, a late entry yet again. <br />
<br />
This recipe is a breeze to make. Just dump all the ingredients into a mixing bowl. Mix well and pour into the prepared baking tin and pop into the oven. It's as easy as that. Only addition I made is the addition of chocolate chips. The resulting cake is 'oh so delicious' just like Suma says in her <a href="http://sumarowjee.blogspot.com/2010/08/orange-yogurt-cake-oh-so-delicious.html">post</a> about it. The cake was moist and absolutely melting in the mouth. I guess this is the first time I am baking with a fruit. Lemme straight away go to the recipe.<br />
<br />
Recipe Source: <a href="http://sumarowjee.blogspot.com/2010/08/orange-yogurt-cake-oh-so-delicious.html">Cakes and More</a><br />
</span><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Ingredients:</b><br />
AP Flour - 1 cup<br />
Sugar - 1/2 cup + 2 tbsp (I used only 1/2 cup and found the sweetness apt)<br />
Baking powder - 1/2 tsp<br />
Baking soda - 1/8 tsp<br />
Pinch of salt<br />
Plain whole-milk yogurt - 1/2 cup<br />
Vegetable oil - 1/4 cup<br />
Orange zest - 1 tsp<br />
Orange juice - 1 tbsp (I added juice of one small orange)<br />
Egg - 1 large<br />
Pure vanilla extract - 1/2 tsp<br />
Chocolate Chips - 1 tbsp (Optional)<br />
<br />
Confectioners' sugar, for dusting (optional)<br />
<br />
<b>Method:</b><br />
1. Preheat oven to 180 degrees Celsius(350 F). <br />
2. Butter an 8-inch round cake pan. <br />
3. Sift flour, sugar, the baking powder, baking soda, salt. <br />
4. Whisk together yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. <br />
5. Fold in the wet mixture into the flour mixture. Pour into pan. Sprinkle choco chips on top evenly. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack. Dust one table spoon sugar on top of the cake(optional). </span><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-72325245652939919202011-12-10T08:08:00.000+05:302011-12-10T08:08:19.582+05:30Kadai Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG2w35K86AKtXGihsuYzlIrbaFgCQaVArcbr9kZmMdfu99YarWZUifXjT2oU7WodYj_dFre0LOriW7RSWo-6-O6SXJixUan5n2loQwy787ldHmIOH0O8m1mwRkZonsuvwfbQzJSUxF4cy/s1600/DSC02154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG2w35K86AKtXGihsuYzlIrbaFgCQaVArcbr9kZmMdfu99YarWZUifXjT2oU7WodYj_dFre0LOriW7RSWo-6-O6SXJixUan5n2loQwy787ldHmIOH0O8m1mwRkZonsuvwfbQzJSUxF4cy/s320/DSC02154.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I always lookout for new chicken curry recipes whenever there are guests coming over. For one, I like to experiment and secondly, to feed my blog. When Deepa of Hamaree Rasoi posted <a href="http://hamareerasoi.blogspot.com/2011/08/kadai-chicken.html">this</a>, I was absolutely drooling over the dish. And she also wrote in that post that she had cooked this dish many times and each time the strike rate was 100%. She has some amazing collection of recipes, takes a lot of effort in presentation and her creativity brings out beautiful pics of the food she cooks. Every time she posts, I just wish if there could be a mechanism to eat right from the monitor. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Coming to the recipe, I made it when we had 3 guests coming. I made the curry with a kilo of Chicken and there was no leftover, mind you. The bowl was clean. I took the above pic just before they arrived in a hurry and thought I'll click later. That explains how delicious this dish is. Thanks Deepa for sharing your signature recipe.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">Chicken - 1/2 kg, cut into medium pieces</div><div class="separator" style="clear: both; text-align: left;">Onions - 3 big, ground to paste</div><div class="separator" style="clear: both; text-align: left;">Garlic - 3-4 pods</div><div class="separator" style="clear: both; text-align: left;">Ginger - 1" piece</div><div class="separator" style="clear: both; text-align: left;">Green Chillies - 2-3</div><div class="separator" style="clear: both; text-align: left;">Tomatoes - 3, ground to paste</div><div class="separator" style="clear: both; text-align: left;">Kasoori Methi - 2 tsp</div><div class="separator" style="clear: both; text-align: left;">Kashmiri Chilli Powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander Powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Garam Masala - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Capsicum - 1, diced</div><div class="separator" style="clear: both; text-align: left;">Cream - 1/2 cup</div><div class="separator" style="clear: both; text-align: left;">Coriander leaves - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Oil - 3 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><b>For marination:</b></div><div class="separator" style="clear: both;">Curd - 3/4 cup</div><div class="separator" style="clear: both;">Garlic 5-6 pods</div><div class="separator" style="clear: both;">Ginger - 1", chopped</div><div class="separator" style="clear: both;">Green chillies - 3-4</div><div class="separator" style="clear: both;">Red chilli powder - 1 tsp</div><div class="separator" style="clear: both;">Garam Masala - 1 tsp</div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;">1. Wash and pat dry the chicken pieces. Make a paste of ginger, garlic and green chillies with curd. Add all the ingredients called for in the marination. Mix well and keep aside for atleast half an hour.</div><div class="separator" style="clear: both; text-align: left;">2. Heat 2 tbsp oil in kadai and fry marinated chicken till all the curd liquid is soaked up and its crisp on the outside. Keep aside.</div><div class="separator" style="clear: both; text-align: left;">3. In the same kadai, add remaining oil and fry onion paste till raw smell disappears. </div><div class="separator" style="clear: both; text-align: left;">4. Add ginger garlic paste and green chillies.</div><div class="separator" style="clear: both; text-align: left;">5. Add salt and stir well for another 5 mins.</div><div class="separator" style="clear: both; text-align: left;">6. Add tomato paste and fry till it leaves oil. Add red chilli powder, coriander powder and combine.</div><div class="separator" style="clear: both; text-align: left;">7. Add chopped capsicum, chicken, kasoori methi and sprinkle garam masala and combine.</div><div class="separator" style="clear: both; text-align: left;">8. Add 1/2 cup water if you want gravy. Cover and cook for 10 mins or till chicken is cooked.</div><div class="separator" style="clear: both; text-align: left;">9. Add cream, mix well and cook for 2 mins before removing from heat. </div><div class="separator" style="clear: both; text-align: left;">10. Garnish with coriander leaves and serve with flavored rice or Indian bread.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-42554058908076725292011-12-08T07:29:00.000+05:302011-12-08T07:29:11.412+05:30Ghaas Mando - A Konkani Sweet Dish<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kA1obg1K303O78Oz6ySyMCiQqkpni2aExJoDObR5quEnDn14PV5U7VC1sSzIrAE7a22gdgzzhPG3rhw7To-JrA-1XztkQqOTbWrImgXVvGzQkJNv3V1Gm1URGtESwSTLdpBId3MupORk/s1600/DSC00177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kA1obg1K303O78Oz6ySyMCiQqkpni2aExJoDObR5quEnDn14PV5U7VC1sSzIrAE7a22gdgzzhPG3rhw7To-JrA-1XztkQqOTbWrImgXVvGzQkJNv3V1Gm1URGtESwSTLdpBId3MupORk/s320/DSC00177.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This is a typical Konkani Sweet Dish that gets made during festivities. One of our aunt's mom was an expert in making these. They are the melt in your mouth kind and bite sized. Just pop one into your mouth and experience the bliss. I can never eat just one. I had absolutely forgotten about this sweet until recently I saw it in <a href="http://cuisineindia.wordpress.com/2011/10/22/ghas-mando-sweetened-maida-roti-diwali-sweets-3/">The India Food Court</a>. The author Prathibha has given a beautiful step by step pictorial for making it. She made it appear so simple, so I had to give it a try... </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>For the dough:</b></div><div class="separator" style="clear: both; text-align: justify;">Maida - 1 cup</div><div class="separator" style="clear: both; text-align: justify;">Chiroti Rawa / Fine Suji - 2 tsp</div><div class="separator" style="clear: both; text-align: justify;">Melted Ghee - 1 tsp</div><div class="separator" style="clear: both; text-align: justify;">Water - Around 1/2 cup</div><div class="separator" style="clear: both; text-align: justify;">Salt to taste</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: justify;">Mix all the above ingredients and knead into a firm but pliable dough. Keep it covered for about half an hour.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>For the filling:</b></div><div class="separator" style="clear: both; text-align: justify;">Thin poha / beaten rice - 2-3 cups</div><div class="separator" style="clear: both; text-align: justify;">Sugar - 1 cup</div><div class="separator" style="clear: both; text-align: justify;">Green Cardamom - 8-10</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: justify;">1. Dry roast Poha in a Pan so that it crimples and turns crispy. Ensure that it does not change its colour. Keep aside</div><div class="separator" style="clear: both; text-align: justify;">2. Dry roast sugar in a pan till it begins crystallizing. Keep aside. Once cooled, grind together poha, sugar and cardamom into a coarse powder.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Method for assembling the final dish:</b></div><div class="separator" style="clear: both; text-align: justify;">1. Heat oil in a pan for deep frying.</div><div class="separator" style="clear: both; text-align: justify;">2. Pinch a small ball from the dough and roll it to a thin disc (1mm thickness) </div><div class="separator" style="clear: both; text-align: justify;">3. When the oil is hot, just add the disc into it, fry on both sides for not more than 30 secs.</div><div class="separator" style="clear: both; text-align: justify;">4. Remove it from pan. Add a tsp of the sugar-poha powder.</div><div class="separator" style="clear: both; text-align: justify;">5. Fold it in a semi circle. Again sprinkle little more powder on it and fold into a triangle.</div><div class="separator" style="clear: both; text-align: justify;">6. Roll this in the powder once and keep aside.</div><div class="separator" style="clear: both; text-align: justify;">7. Once the Mandos come to room temperature, they may be preserved in an air tight container.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Note:</b></div><div class="separator" style="clear: both; text-align: justify;">1. In the original recipe, the discs were folded in the oil itself. I tried doing it. But I guess I need more practice and expertise for that. So I did all the folding only after removing the disc from oil.</div><div class="separator" style="clear: both; text-align: justify;">2. If you are rolling the discs ahead before frying, make sure you don't pile them one on top of the other. Place them separately and covered.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47J2pcMfl0T2GUClO3iYLFqWfhYYhPPh3nfFpx8KcB4mvr62pCUVGkAoF_UAAaM-dCK672LhJQwI3qXGoNtInWanl4K-4BOjpVvYgVigfE406MZeqsHKWUYUnhhH7UE9Czvq4oUKQevbn/s1600/DSC00178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47J2pcMfl0T2GUClO3iYLFqWfhYYhPPh3nfFpx8KcB4mvr62pCUVGkAoF_UAAaM-dCK672LhJQwI3qXGoNtInWanl4K-4BOjpVvYgVigfE406MZeqsHKWUYUnhhH7UE9Czvq4oUKQevbn/s320/DSC00178.JPG" width="320" /></a></div><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-7431747745126006762011-11-30T07:46:00.000+05:302011-11-30T07:46:37.349+05:30Mushroom Suimai / Momo<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiRIVK41GfthT2nXYag_gebDZmMb8CETMABalWgjQ5MInZi8-nDhCA3BYlHsftT2XUHHxOlqkNhAphIOHB1yGVNUInOeZ1PfTwIzLAST3B9Zlbbim-FuFpPtMx6RJx_GPRIRz63Xjsu6_/s1600/DSC00191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiRIVK41GfthT2nXYag_gebDZmMb8CETMABalWgjQ5MInZi8-nDhCA3BYlHsftT2XUHHxOlqkNhAphIOHB1yGVNUInOeZ1PfTwIzLAST3B9Zlbbim-FuFpPtMx6RJx_GPRIRz63Xjsu6_/s320/DSC00191.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In my previous post, I shared the recipe of <a href="http://amchi-bong-konnexion.blogspot.com/2011/11/sichuan-sauce.html">Sichuan Sauce</a>. Here's the recipe for momo. I used mushroom filling for the momos.</div><br />
<br />
<b>For Wanton Wrappers</b>:<br />
Maida - 1/2 cup<br />
Warm water - 1/4 cup<br />
<br />
<b>Method:</b><br />
1. Knead maida with warm water to make a firm dough.<br />
2. Roll the dough into a large thin square sheet, about one millimetre think. Cut the sheet into three-inch squares.<br />
<br />
<b>For the mushroom filling:</b><br />
Mushroom - 15-20, cleaned and chopped<br />
Onion - 2 medium sized, finely chopped<br />
Sesame oil - 1 tbsp (I used sunflower oil)<br />
White pepper powder - 1/4 tsp<br />
Soya sauce - 1/2 tsp<br />
Green chillies - 1-2, finely chopped (optional)<br />
Salt - to taste<br />
<br />
<b>Method:</b><br />
1. Heat oil in a pan. Saute onions till translucent.<br />
2. Add rest of the ingredients and cook till mushrooms are cooked and extra moisture is evaporated.<br />
3. Divide into 16 equal portions.<br />
4. Place a wanton wrapper on your palm, put a portion of filling on it, gather the edges of the wrapper and pinch firmly together to form a dumpling.<br />
5. Do the same with rest of the wrappers and filling.<br />
6. Steam the dumplings for 8-10 mins or until cooked and translucent. (Since I don't have a Momo steamer, I used my Idli Steamer. But it took about15-20 mins for the momos to cook)<br />
7. Serve hot with <a href="http://amchi-bong-konnexion.blogspot.com/2011/11/sichuan-sauce.html">Sichuan Sauce</a>.<br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6174476728946479291.post-14625327328467882392011-11-25T07:46:00.000+05:302011-11-25T07:46:29.147+05:30Sichuan Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
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I love love love this sauce... I can have it as a side dish. Back in Kolkata, Momos are one of the popular street foods and they are served along with this sauce. We went out to eat Chinese food and saw the next table being served some Dimsums while our desert arrived. Since then the steamed beauties have been haunting me. Made Mushroom Suimai to go along with Sichuan Sauce. Kids gorged on Suimai by dipping in Tomato Ketchup while Abbas and I drenched our sore throats in Hot Sichuan Sauce. Yummm...<br />
<br />
I followed recipe from Sanjeev Kapoor's<br />
<br />
<b>Ingredients:</b><br />
Red chillies - 10-12<br />
Oil - 1/2 cup<br />
Garlic cloves - 10, finely chopped<br />
Green chillies - 2, finely chopped<br />
Spring onions - 2, finely chopped<br />
Ginger - 1", grated<br />
Vegetable stock or water - 1/2 cup<br />
Celery Stalk - 2-3", finely chopped (I skipped this)<br />
Tomato Ketchup - 3 tbsp<br />
Salt to taste<br />
Whitw Vinegar - 2 tsp<br />
Spring onion greens - 2 stalks, finely chopped<br />
<br />
<b>Method:</b><br />
1. Boil red chillies in a cup of water for 5-7 mins. Drain, cool and grind to a fine paste.<br />
2. Heat oil in a pan, add garlic, green chillies, spring onions and ginger. Saute for one minute. Add red chilli paste and continue to saute for a few more seconds.<br />
3. Add vegetable stock, celery, tomato ketchup and salt to taste and stir well to mix.<br />
4. Add vinegar and spring onion greens. Simmer for one minute and then take the pan off heat.<br />
5. Cool and store preferably in the refrigerator. It will keep for about one month.<br />
<span id="goog_110405925"></span><span id="goog_110405926"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHX5Jfj1YVIHS1QJUFTPjnnS28-S4-iv6OnXh-IvoY5nFZ4hZ-KMOXV21H1dG_FCZ7xXKCkG6DCfZTH8bKLkh4VVOoAL8bRrbigG06wkn77Rkked8jnBhA80WqhV-D1NRObq3FFqTekZKC/s1600/DSC00188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHX5Jfj1YVIHS1QJUFTPjnnS28-S4-iv6OnXh-IvoY5nFZ4hZ-KMOXV21H1dG_FCZ7xXKCkG6DCfZTH8bKLkh4VVOoAL8bRrbigG06wkn77Rkked8jnBhA80WqhV-D1NRObq3FFqTekZKC/s320/DSC00188.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>PS:</b> Recipe for Momo to follow....</div><br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6174476728946479291.post-70670242061175085722011-11-16T20:30:00.001+05:302011-11-16T20:30:14.135+05:30Palong Shaager Torkari - Spinach Mishmash with veggies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ooQY4FqIHxWxJ359U-qjV0FjuxRNGfwCcEYFAIEm-u8Khqbck0Cs_NJjvcxApJCE2FSf3yT_NZfDtYaNSHhJRUMkgISD13sVw_7D7ZiwlRoWDrd2yNC51c2uX4WM-Cpp7Wy9pw9Bby-w/s1600/DSC01681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ooQY4FqIHxWxJ359U-qjV0FjuxRNGfwCcEYFAIEm-u8Khqbck0Cs_NJjvcxApJCE2FSf3yT_NZfDtYaNSHhJRUMkgISD13sVw_7D7ZiwlRoWDrd2yNC51c2uX4WM-Cpp7Wy9pw9Bby-w/s320/DSC01681.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://amchi-bong-konnexion.blogspot.com/2011/03/piyaji-onion-fritters.html">Kaku</a> and <a href="http://amchi-bong-konnexion.blogspot.com/2011/07/bengali-khichuri.html">Kakima</a> had invited us for lunch at their place when we were in Kolkata. That was during the first year of my marriage and my first time indulging in an authentic Bengali fare. I simply fell in love with Bong cuisine. All those veggies that I detested earlier suddenly were endearing and I regretted having troubled Amma by being a fussy-picky eater that I was! Abbas teases me saying you were destined to be a Bengali but somehow you were born a Konkani. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Coming back to Kakima, she addresses me as her 'Choto Meye' (younger daughter) and Abbas as her Jamai. She creates wonders in kitchen. If some dish goes wrong, she analyzes it and provides instant solution that magically changes the taste. She loves to feed and serve and always eats only after she makes sure that everyone has eaten. This dish is one of our favourites and I have never been able to match Kakima's version. Although the recipe is simple and tastes good, we miss Kakima's love in it each time I make it.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: justify;">Spinach - 3 tiny bunches</div><div class="separator" style="clear: both; text-align: justify;">Potato - 3/4 cup, diced</div><div class="separator" style="clear: both; text-align: justify;">Pumpkin - 3/4 cup, diced</div><div class="separator" style="clear: both; text-align: justify;">Brinjal - 3/4 cup, diced</div><div class="separator" style="clear: both; text-align: justify;">Ridge Gourd - 3/4 cup, diced</div><div class="separator" style="clear: both; text-align: justify;">Bori - 1/4 cup (optional)</div><div class="separator" style="clear: both; text-align: justify;">Panch Phoran - 1 tsp</div><div class="separator" style="clear: both; text-align: justify;">Red chillies - 1 nos, broken into 3-4 peices</div><div class="separator" style="clear: both; text-align: justify;">Turmeric powder - a pinch</div><div class="separator" style="clear: both; text-align: justify;">Bhaja Masala powder - 2 tsp (you may substitute with garam masala powder)</div><div class="separator" style="clear: both; text-align: justify;">Ghee - 1 tsp</div><div class="separator" style="clear: both; text-align: justify;">Oil - 4 tbsp</div><div class="separator" style="clear: both; text-align: justify;">Green chillies - 2-3, finely chopped (increase or decrease as suitable)</div><div class="separator" style="clear: both; text-align: justify;">Sugar - 1/2 tsp</div><div class="separator" style="clear: both; text-align: justify;">Coriander leaves - a handful, chopped (optional)</div><div class="separator" style="clear: both; text-align: justify;">Water - 1/2 cup</div><div class="separator" style="clear: both; text-align: justify;">Salt - to taste</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: justify;">1. Wash spinach leaves thoroughly in atleast 3 changes of water. Finely chop and keep aside. You may use tender stems of spinach by chopping them in 1"long pieces.</div><div class="separator" style="clear: both; text-align: justify;">2. Heat oil in a pan.Add turmeric and salt. Add cubed potatoes. Saute till potatoes are uniformly roasted and turn golden in colour. Remove from pan and keep aside.</div><div class="separator" style="clear: both; text-align: justify;">3. Repeat the same procedure for pumpkin, brinjal and boris.</div><div class="separator" style="clear: both; text-align: justify;">4. In the remaining oil, add panch phoron and red chilli pieces.</div><div class="separator" style="clear: both; text-align: justify;">5. Once the tempering splutters, add all the sauteed veggies, ridge gourd, boris and spinach leaves and stems. Add salt, sugar, green chillies, coriander leaves, water and combine.</div><div class="separator" style="clear: both; text-align: justify;">6. Cover and keep on low flame. Stir once in a while. Once all veggies are cooked, increase flame and cook till extra water (if any) evaporates. This dish is neither too dry nor has any gravy.</div><div class="separator" style="clear: both; text-align: justify;">7. Remove from flame. Sprinkle bhaja masala powder and ghee on top. Cover immediately. Give a brief stir before serving.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwE0ZRFskd0WvYtqZnpcykBhpeIDrvLyKfFTY6vwCNerAXWtLRakoblu3fhvQTr1F_W5xdjVt1YGbBbDU2Gz2RR0kpFsplPxVfXNOVXdyDqGIk747n1GlyAetCf8_T7l9ML63F4qMTVrGV/s1600/DSC01684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwE0ZRFskd0WvYtqZnpcykBhpeIDrvLyKfFTY6vwCNerAXWtLRakoblu3fhvQTr1F_W5xdjVt1YGbBbDU2Gz2RR0kpFsplPxVfXNOVXdyDqGIk747n1GlyAetCf8_T7l9ML63F4qMTVrGV/s320/DSC01684.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkI2OpXwPghYZ1bSJfWbbKsyuLJytXg7fiuVs3KNO1pQVWTrskeni3oybVOOi5XBZCLkGggNuI8XM-RFWJNTje9IoeUeBZoG5av4pSJuwMIf6UDURqnuRZxGaOjog8vAaizdfqN3V3uf38/s1600/DSC01682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkI2OpXwPghYZ1bSJfWbbKsyuLJytXg7fiuVs3KNO1pQVWTrskeni3oybVOOi5XBZCLkGggNuI8XM-RFWJNTje9IoeUeBZoG5av4pSJuwMIf6UDURqnuRZxGaOjog8vAaizdfqN3V3uf38/s320/DSC01682.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-48237253211861704762011-11-15T20:30:00.000+05:302011-11-15T20:30:12.854+05:30Chapathi Noodles<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr5VnkUkY2P1s25htApIyUguJgKpyl9EKMmwvCcIPIC5NMKKMR7fXLtSouA2wn-bCOchCmnpCkrHpQwwg9GNzTQ58C5sbdX9aVb5gTWLWV4n4eKppijjHilei4pmp3Wlf2XYOR74hpRaC/s1600/Chapati+noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr5VnkUkY2P1s25htApIyUguJgKpyl9EKMmwvCcIPIC5NMKKMR7fXLtSouA2wn-bCOchCmnpCkrHpQwwg9GNzTQ58C5sbdX9aVb5gTWLWV4n4eKppijjHilei4pmp3Wlf2XYOR74hpRaC/s320/Chapati+noodles.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Abbas and I are both rice freaks. So we used to buy meager amount of Wheat Flour which I used for making Puris on weekends. Now that the kids love Chapathis, I end up with a comparatively larger supply of Atta. Mantam love Chapathis. And I never liked making chapathis but for their sake, I have no choice but to oblige. At times, chapathis are left over and no-one wants to eat a re-heated one in the next meal. One such day, I made these Chapathi Noodles inspired by <a href="http://www.rakskitchen.net/2011/05/chapati-noodles.html">Rak's Kitchen</a> and it was gobbled down in a jiffy.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This is how I made it:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong style="text-align: left;">Ingredients:</strong></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Chapathis - 3</div><div style="text-align: left;">Veegies - 1/2 cup, sliced to thin long juliennes(Carrot, Beans, cabbage, capsium, spring onions)</div><div style="text-align: left;">Onion - 1 medium, sliced</div><div style="text-align: left;">Tomato sauce - 1 tbsp</div><div style="text-align: left;">Soya sauce - 1 tsp</div><div style="text-align: left;">Green chilli sauce - as per taste</div><div style="text-align: left;">Maggi cube - 1</div><div style="text-align: left;">Salt - to taste</div><div style="text-align: left;">Pepper powder - to taste</div><div style="text-align: left;">Scrambled eggs - 2 (optional)</div><div style="text-align: left;">Oil - tbsp</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Method:</strong></div><div style="text-align: left;">1. Stack chapathis and cut them into quarters. Now cut each stacked quarter into thin long stripes.</div><div style="text-align: left;">2. Heat oil in a pan. Add onions and saute for 2 mins.</div><div style="text-align: left;">3. Now add all the veggies and saute for another 2-3 mins. Add rest of the ingredients, chapathi strips and toss them well so that all sauces and veggies are uniformly mixed with noodles.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Note:</strong></div><div style="text-align: left;">Since soya souce, chapathi and tastemaker/cubes have salt in it, be careful while adding extra salt.</div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM01ilHuMuJHCO96gCo0xFj3tUbjkbud5x_t7-70DfEbm5rO8pJdz4hIHFawyEQ9j9KTadCPiv_jdXGwmL0ZhryHdRwo7bFXMxRHbGl1N6tpq3iFSABl33S7k3cs-YjbptUk846-z9xHn/s1600/Chapathi+noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM01ilHuMuJHCO96gCo0xFj3tUbjkbud5x_t7-70DfEbm5rO8pJdz4hIHFawyEQ9j9KTadCPiv_jdXGwmL0ZhryHdRwo7bFXMxRHbGl1N6tpq3iFSABl33S7k3cs-YjbptUk846-z9xHn/s320/Chapathi+noodles.JPG" width="320" /></a></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6174476728946479291.post-36373812263867875252011-11-14T20:30:00.000+05:302011-11-14T20:30:17.651+05:30Crab Ghee Roast<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyD_4r0Iw0h4wjj6ipthdjEmM4xxeM_GGY-CfCI5iYpzxUOwuUxcWbvgyB2SrZtxoxUAjokHQuNR_jBTOEfJ7EbI6v3DA4rRs58-zvrcAk9Sd2rpbLw3vz8vQWvQJYFIa1DokYAxPrs93/s1600/DSC01574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyD_4r0Iw0h4wjj6ipthdjEmM4xxeM_GGY-CfCI5iYpzxUOwuUxcWbvgyB2SrZtxoxUAjokHQuNR_jBTOEfJ7EbI6v3DA4rRs58-zvrcAk9Sd2rpbLw3vz8vQWvQJYFIa1DokYAxPrs93/s400/DSC01574.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As I seem to be on a draft-clear-off spree, here's yet another one. I had seen <a href="http://divyascookbook.blogspot.com/2010/11/paneer-ghee-roast.html">Paneer Ghee Roast</a> on Divya's blog which led me to the recipe<a href="http://www.mangalorean.com/recipes/recipearticle.php?k=20&articleid=1427"> source</a>. The author <span class="Apple-style-span" style="line-height: 20px;">Kudpi Raj and his wife have recreated the flavours of Chicken Ghee Roast of Hotel Anupama. The pics of Prawn Ghee Roast had me drooling and wanting to dive into the plate. The comment section also was flooded with people sharing their success stories with this recipe. I had the urge to make it ASAP and hence substituted prawns with crabs which I had on hand. The outcome was liked by all of us.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><b>Ingredients:</b></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Crabs - 1 Kg, cleaned</span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Refined vegetable oil - 30 ml (I reduced both oil and ghee quantity, started off by a little and added a bit more as I went by)</span></div><div class="separator" style="clear: both;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pure Desi Ghee - 30 ml</span></div><div class="separator" style="clear: both;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chopped Coriander leaves - A handful<br />
Lemon wedges - To garnish</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>For marinating:</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Juice of 1 lemon<br />
Curd - ½ cup<br />
White Pepper powder - 1 tbsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Turmeric powder - 1 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt - to taste</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>For masala - grind together:</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Red long chillies - 30 roasted (I had only 1 variety and used the same)<br />
Red short chillies - 8 roasted<br />
Coriander Seeds - 1 tsp roasted<br />
Cumin Seeds - ½ sp roasted<br />
Fenugreek Seeds - ½ tsp roasted<br />
Garlic flakes - 12-16<br />
Tamarind - Cherry size ball soaked in 2 tbsp water</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Method:</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1. Marinate crabs with ingredients called for in the marinade section.Keep it marinated for 8-24 hrs in the refrigerator.<br />
2. Heat oil in a shallow pan. Roast the marinated crabs till they cook. Drain and keep aside.<br />
4. In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste, the marinade and the cooked crabs. Mix well and keep for 2-3 mins on slow fire. Add ghee, mix and cover. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqYbUW2zv_KLC0b8cUaAY725W-SF-D5HzdKOsRjCVYL8zdftq8F8ckbTr7-4fxCgDqALnwzaS-kBvmz_qzuLeChKDhFjLJFQHSGPQkCsQCjsBV0sHCMkhSPb8oeGr9YZKNzDn82HGgT4Z/s1600/DSC01567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqYbUW2zv_KLC0b8cUaAY725W-SF-D5HzdKOsRjCVYL8zdftq8F8ckbTr7-4fxCgDqALnwzaS-kBvmz_qzuLeChKDhFjLJFQHSGPQkCsQCjsBV0sHCMkhSPb8oeGr9YZKNzDn82HGgT4Z/s320/DSC01567.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><a href="http://www.mylivesignature.com/" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></span></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6174476728946479291.post-25569531026719570742011-11-14T08:30:00.000+05:302011-11-14T08:30:01.215+05:30Methi Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDanh7y9SpLrEy0ECwAdCxHz0P1RVg8MfbjoEhUuE30GMs_61AaRpVyeTJscGMM5ly5px8yGqbDZHwQi2krP6jt9fyEJGWXKYSMm9xyzXNwq9Xbx0zTUoVb0ZvxxwkyrZL4R793fLtvUf/s1600/DSC01768.JPG"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDanh7y9SpLrEy0ECwAdCxHz0P1RVg8MfbjoEhUuE30GMs_61AaRpVyeTJscGMM5ly5px8yGqbDZHwQi2krP6jt9fyEJGWXKYSMm9xyzXNwq9Xbx0zTUoVb0ZvxxwkyrZL4R793fLtvUf/s320/DSC01768.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This post was lying in my draft section for ages and today I finally it is gonna see the light of day! I love greens and always try to include them in our food. Abbas is not fond of greens featuring in a stand alone dish. So I sneak them in curries / pooris / paranthas / rice. This was one such attempt where I made mixed fried rice sprinkled with generous amount of fenugreek leaves.</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
Off to the recipe:<br />
<br />
<b>Ingredients:</b><br />
Basmati rice - 2 cups<br />
Chopped veggies (carrot, beans, capsicum, onions) - 1 cup<br />
Shrimps - 15-20, deshelled, deveined and cleaned (optional)<br />
Shredded chicken pieces - 15-20 (optional)<br />
Eggs - 2 (optional for vegetarians, but I don't like my fried rice w/o eggs)<br />
Fenugreek leaves - 1/2 cup<br />
Soya Sauce - 1 tbsp<br />
Maggi Cube - 1<br />
Pepper powder - to tase<br />
Salt - to taste<br />
Oil - 3 tbsp<br />
White vinegar - 1 tsp<br />
Sugar - 1 tsp<br />
<br />
<b>Method:</b><br />
1. Wash and soak rice in sufficient water for 30 mins.<br />
2. Boil 4 cups water in a vessel. Add soaked rice, salt, few drops of oil and vinegar. Let it cook. Keep checking to make sure the rice doesn't get fully cooked. Remove from flame when the rice is 'almost' cooked. Drain the water away. Spread rice on a flat surface. Do not cover it. Keep aside.<br />
3. Stir in 1 tsp each of sugar and salt in about 2 cups of water. Soak the fenugreek leaves in this solution for about 15 mins. Strain the water and tightly squeeze out extra water. Saute the leaves in a tsp of oil for about 2-3 mins. Keep aside.<br />
4. In a pan, heat 1 tsp of oil. Add eggs, salt. Scramble the eggs and keep aside.<br />
5. In the same pan, add 1 tsp of oil, fry chicken pieces and shrimp with some salt. Remove and keep aside till the rice cools down.<br />
6. In the same pan take rest of the oil, add all the veggies.<br />
7. Once the veggies are sauted, add soya sauce, shrimp, chicken, scrambled eggs, chopped mint and coriander leaves and rice. Sprinkle maggi cube powder. Mix well.<br />
8. Check salt at this stage. If less, add a bit more of soya sauce or maggi cube (both are salty and mix well with rice instead of raw salt) and mix. <br />
</span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVZBhOSWUUz3WFKY6PLEywfRa_QrJ6DIdGtzXqsLfJCqDoGMCBePQBFaO2yzTHK94O26hyeNT2BSHXQx58igi-_iNvxhWV-kTFhnB-LN0J2ouuAScXHOKQWbM00oLau-aszKuWQEcQgj_/s1600/DSC01766.JPG"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVZBhOSWUUz3WFKY6PLEywfRa_QrJ6DIdGtzXqsLfJCqDoGMCBePQBFaO2yzTHK94O26hyeNT2BSHXQx58igi-_iNvxhWV-kTFhnB-LN0J2ouuAScXHOKQWbM00oLau-aszKuWQEcQgj_/s320/DSC01766.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCoqmTC2fDlShASs8sf4mAO7A8baLSh64tZNYISMJZ_lv0qGxOvF3TlmZx_Zk3OHna9qDTd1jP6SHFQ8KbCu-3S-P0PLGjrRNU3sQYnx2HZHNgh_DQONxW4q7BrKm5E4QU8bk9MCH-rTu/s1600/DSC01767.JPG"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCoqmTC2fDlShASs8sf4mAO7A8baLSh64tZNYISMJZ_lv0qGxOvF3TlmZx_Zk3OHna9qDTd1jP6SHFQ8KbCu-3S-P0PLGjrRNU3sQYnx2HZHNgh_DQONxW4q7BrKm5E4QU8bk9MCH-rTu/s320/DSC01767.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
<a href="http://www.mylivesignature.com/"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" /></a></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6174476728946479291.post-61555153978394641162011-11-13T00:24:00.001+05:302011-11-13T12:00:24.058+05:30Self Saucing Chocolate Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W_Zj_g6f1goO1XM2UHj7zbZ62t3VXjU32BsHH0QYsbmNH3QNhb8880bcNx4587AzmE9MU8LBhXNIyVcnZj7gvpKRZP3bKUNiK3tjwFECYrhhDIBedmn4_BeBXfvO2uPUycZpysCTDFJ_/s1600/DSC00248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W_Zj_g6f1goO1XM2UHj7zbZ62t3VXjU32BsHH0QYsbmNH3QNhb8880bcNx4587AzmE9MU8LBhXNIyVcnZj7gvpKRZP3bKUNiK3tjwFECYrhhDIBedmn4_BeBXfvO2uPUycZpysCTDFJ_/s320/DSC00248.JPG" width="180" /></a></div><br />
<br />
<div style="text-align: justify;">This blog of mine was absolutely neglected last week. I generally have a set of dishes cooked during weekends which I click and save in my drafts. Whenever I find some time during the week, I publish the drafted dishes. I am not able to locate where I have kept the pics of the recently cooked dishes. I was absolutely busy during the last week due to which I simply cooked the routine dishes without having the energy to experiment or cook something elegant.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Blogosphere was flooding with this Chocolate Pudding that all my fellow sweet punch mates were posting. I missed participating in the last two months and I did not want to miss out this time. I finally made this today and guess what - My daughters asked for the recipe!!! *rolls eyes*</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Also, I got to apologize for not commenting on anyone's blogs for sometime now. I hope to catch up soon. Thanks to all those who have been dropping by coz I see my blog's statistics have been consistent although posting had immensely dropped.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe was chosen by <a href="http://divyascookbook.blogspot.com/">Divya</a>. She is a wonderful blogger and an inspiration to me especially in baking. Divya has recently been a victim of plagiarism. I was shocked to see the site which shamelessly copied recipes from her blog verbatim. They did not spare her 'About Me' page as well. Divya has raised a complaint and I really wish the copy-cat blog gets shut down. </div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
Heading to the recipe now:<br />
<br />
<b>Ingredients:</b><br />
Flour - 1 cup<br />
Baking powder - 2 tsp<br />
Cocoa - 2 tsp<br />
Pinch salt (Skip if using salted butter)<br />
Sugar - 1/2 cup<br />
Butter - 2 tbsp, melted<br />
Milk - 1/2 tsp<br />
Egg - 1, beaten<br />
Almonds - 50 gms, chopped<br />
<br />
<b>For the topping:</b><br />
Sugar - 1/2 cup<br />
Cocoa - 3 tbsp<br />
Water - 1cup<br />
Instant Coffee Powder - 1 tsp<br />
<br />
<b> Method:</b><br />
1. Preheat oven to 180°C. <br />
2. Sift together flour, baking powder, cocoa powder, salt, and sugar.<br />
3. Stir through butter, milk, egg and almonds until well combined.<br />
4 Spoon batter into 4 ramekins. (I used 5 teacups)<br />
5 Mix together sugar, cocoa powder, coffee powder and sugar. Pour over the tea cups. Do not stir.<br />
6 Bake for 20 minutes.<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><br />
</span></span><br />
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</span></span><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-59722100681813370372011-11-02T01:08:00.000+05:302011-11-02T01:08:00.638+05:30Fish Pulao cooked in Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;">There are a few go to blogs where I hop for specific recipe needs, without worrying about the end result. Pree's blog is one among them. Mostly for non-veg dishes, I have been lately referring to her recipes on and off coz they have given me accolades each time. While surfing through her recipes I saw an impromptu invention of hers in the form of <a href="http://preeoccupied.blogspot.com/2010/03/absolute-rookie-prawn-biryani.html">Prawn Biryani</a>. I modified the recipe as per ingredient availability in my pantry and the pulao came out delicious to say the least.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is how I made it:</div><div class="separator" style="clear: both; text-align: left;">Basmati rice - 1 1/2 cups</div><div class="separator" style="clear: both; text-align: left;">Seer / King fish - 5-6 medium sized pieces</div><div class="separator" style="clear: both; text-align: left;">Onion - 1 medium sized, finely sliced</div><div class="separator" style="clear: both; text-align: left;">Garlic - 7-8 cloves</div><div class="separator" style="clear: both; text-align: left;">Ginger - 2"piece</div><div class="separator" style="clear: both; text-align: left;">Green chillies - 4 or as per spice tolerance</div><div class="separator" style="clear: both; text-align: left;">Coriander leaves - a handful</div><div class="separator" style="clear: both; text-align: left;">Lemon juice - few drops</div><div class="separator" style="clear: both; text-align: left;">Red chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Black pepper powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Coconut milk - 1 cup</div><div class="separator" style="clear: both; text-align: left;">Cooking oil - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Cardamom - 2 (Green and black)</div><div class="separator" style="clear: both; text-align: left;">Cinnamon - 1 stick</div><div class="separator" style="clear: both; text-align: left;">Bay leaves - 2</div><div class="separator" style="clear: both; text-align: left;">Star anise - 1 </div><div class="separator" style="clear: both; text-align: left;">Nigella seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Nutmeg - a pinch grated</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method:</div><div class="separator" style="clear: both; text-align: left;">1. Boil fish pieces in enough water with salt and turmeric powder. Once the fish pieces are cooked, strain the water and reserve. Remove the bones from fish and keep aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oC88Eoqo0-7g8d06EuJa2CFf_yzAq6UMtzim_wUHonjslOHybgp-jjKs-Cj5ChCtOMhm-V07luWpDugwt6FZBh-4RLQyLZgRBCyUr7THpnjFvgsJ-xRQuT4jRbXUssMlwWCydUws8f2Q/s1600/DSC00056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oC88Eoqo0-7g8d06EuJa2CFf_yzAq6UMtzim_wUHonjslOHybgp-jjKs-Cj5ChCtOMhm-V07luWpDugwt6FZBh-4RLQyLZgRBCyUr7THpnjFvgsJ-xRQuT4jRbXUssMlwWCydUws8f2Q/s320/DSC00056.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4bLsqOn2-mrttVi_ABCe01TIvGGt7rbO1AUPYdENn0tNtWAE7lCD5kiT1l10avqqLBCxVMOw7buBkeLW9gses94f4LSKxyZbyuJaDkQv2Bw0CEudQxLyX_BzxP9q-gDISpyonfKUKWMr/s1600/DSC00058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4bLsqOn2-mrttVi_ABCe01TIvGGt7rbO1AUPYdENn0tNtWAE7lCD5kiT1l10avqqLBCxVMOw7buBkeLW9gses94f4LSKxyZbyuJaDkQv2Bw0CEudQxLyX_BzxP9q-gDISpyonfKUKWMr/s320/DSC00058.JPG" width="320" /></a></div><br />
2. Grind ginger and garlic together. Keep aside.<br />
3. Grind green chillies and coriander leaves together. Keep aside.<br />
4. Heat 1 tbsp of oil in a pan and saute onion slices till brown.<br />
5. Add ginger garlic paste and saute for a few minutes till the raw smell goes away.<br />
6. Add chilli-coriander chutney and saute for 4-5 minutes.<br />
7. Add fish pieces, red chilli powder, turmeric powder, black pepper powder, salt and combine.<br />
8<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">. <span class="Apple-style-span" style="background-color: white; line-height: 20px;">In another frying pan, heat the remaining one tbsp oil, add the bay leaves, cinnamon, cardamom, nigella seeds, star anise and stir for a minute. Add the rice and fry till the grains get coated with the oil. Add the grated nutmeg, and salt (carefully as our prawns already have some). Fry for 3-4 minutes and remove from heat.</span><span class="Apple-style-span" style="background-color: white; line-height: 20px;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vnb1bheH0G2mLVAqkk-SYhhi9ZOZ21dE9FhMO9iHxSBVIpiJOFYlChz3x_9_vB2JG5vTcHOGTHSHWEObbWpSF86hHZT0g1wNRf8NthhdFon8azvXE7tYBpFMer75E1ayX8VK59fBNZSX/s1600/DSC00059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vnb1bheH0G2mLVAqkk-SYhhi9ZOZ21dE9FhMO9iHxSBVIpiJOFYlChz3x_9_vB2JG5vTcHOGTHSHWEObbWpSF86hHZT0g1wNRf8NthhdFon8azvXE7tYBpFMer75E1ayX8VK59fBNZSX/s320/DSC00059.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; line-height: 20px;">9. </span></span><span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a microwave safe bowl, add the rice, fish mixture, one cup of thick coconut milk and one cup plus two tbsps of water.</span></span><br />
10. Microwave on high for 20 mins and let it stand for atleast 10 mins.<br />
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<div class="separator" style="clear: both; text-align: center;">Just out of the microwave oven...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5X5Op3PaS9QRPaCpk_teIqgB57pLMnj7tio6fSOkTstniOpPW9-wbwHBPleWfkdeqfNQYo_LPVZD-jS8ZCdER3XWoDPBtkG2aHTMrjhyphenhyphenP9PQShx4S0poa1Bsp51_GLQ1mLEw5Oohyphenhyphene0D/s1600/DSC00062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5X5Op3PaS9QRPaCpk_teIqgB57pLMnj7tio6fSOkTstniOpPW9-wbwHBPleWfkdeqfNQYo_LPVZD-jS8ZCdER3XWoDPBtkG2aHTMrjhyphenhyphenP9PQShx4S0poa1Bsp51_GLQ1mLEw5Oohyphenhyphene0D/s320/DSC00062.JPG" width="320" /></a></div><br />
After giving a light stir...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmeRWmoVuHNBPuQFpvm56m2-FazcvkDnr4hPjRrnsimTHcJDFmsIIDAwwk7WYl9JOMGEDKxiYp3ZIm80c_QjEuCS3r4A5V4H3-Kc-fU-pTqc9wMXWuYLKx0VcKo6URMWs1BMVvWe-1CzV/s1600/DSC00063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmeRWmoVuHNBPuQFpvm56m2-FazcvkDnr4hPjRrnsimTHcJDFmsIIDAwwk7WYl9JOMGEDKxiYp3ZIm80c_QjEuCS3r4A5V4H3-Kc-fU-pTqc9wMXWuYLKx0VcKo6URMWs1BMVvWe-1CzV/s320/DSC00063.JPG" width="320" /></a></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: transparent; border: 0 !important;" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-11246732762941850472011-11-01T01:08:00.000+05:302011-11-01T01:08:23.412+05:30Bharwan Bhindi<div dir="ltr" style="text-align: left;" trbidi="on">Ladies' finger gets counted in the list of my favourite veggies. And I'm glad to discover that my kids love it too. Bharwan Bhindi has been in my to-do list for quite a long time. But most recipes I laid my eyes on in the www had coconut in the stuffing or just a mix of few spice powders. Neither of these struck a chord. I decided to stuff with paneer burji. I sauteed some chopped onions... and realized I had ran out of tomatoes. I dunked in tomato ketchup, mixed in crumbled paneer, some spice powder, salt, coriander leaves and combined. Abbas came into the kitchen and like a dutiful husband, asked "Do you need some help Seemu?" Chance pe dance I did. "Would you like to stuff bhindis?" After some thoughts, he obliged.<br />
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I heated some oil in a pan. Added a pinch of cumin seeds and asafoetida. I placed the stuffed bhindis neatly and sprinkled the leftover stuffing on top. When the bhindis were almost cooked, I realized that the salt was less. I plainly sprinkled some salt on top. After light stirring I felt that the salt was more now. Hmmm, I did not give up! I added some tamarind extract... WTH? You may exclaim. Out of the box thinking, I say. Anyway, again I felt the bhindis were getting soggy and suddenly craved for some crispy bhindis. Guess what I did. I sprinkled some Besan all over and gave a good stir.<br />
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Inspite of all these impromptu additions, the end product came out a winner. I wonder if I will be able to recreate the taste next time when I add in the known ingredients!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9zWDsqA3XZiuP5D0D_masIWNpeS6ZocU2K_NrhBNkv3W9OQAkHdXXS4gWuL_dnn70khi4o0AdmtYyCiVBk_OoPJUuNXvmJeuMxzNxt61ti2S4j_OePlT1A75iG7jU4rukmuu908CmJdZ/s1600/DSC02159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="180px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9zWDsqA3XZiuP5D0D_masIWNpeS6ZocU2K_NrhBNkv3W9OQAkHdXXS4gWuL_dnn70khi4o0AdmtYyCiVBk_OoPJUuNXvmJeuMxzNxt61ti2S4j_OePlT1A75iG7jU4rukmuu908CmJdZ/s320/DSC02159.JPG" width="320px" /></a></div><br />
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Get going with your instincts... With tender Bhindis in your kitty, you can never go wrong!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-78907776714865658912011-10-19T08:30:00.000+05:302011-10-19T08:30:02.919+05:30Egg Curry with Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETXnz0aE5UZnBBFeOOyixYvjpfV4qxvv7JC5lZCIe35VcdHg3EeNeWGrx8dfuEjBNAEbmuj6-qGK-f6Gwqc3k0nv-nqABWPasgPZaI9zuBmCis1SZQWLvrB_lo_98A9rSPuaotrMI1lQ2/s1600/DSC00005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETXnz0aE5UZnBBFeOOyixYvjpfV4qxvv7JC5lZCIe35VcdHg3EeNeWGrx8dfuEjBNAEbmuj6-qGK-f6Gwqc3k0nv-nqABWPasgPZaI9zuBmCis1SZQWLvrB_lo_98A9rSPuaotrMI1lQ2/s320/DSC00005.JPG" width="320" /></a></div><br />
This was my Grandpa's favourite. Amma used to prepare this along with Ghee Rice. It was a combo to die for. I hardly make this egg curry because Abbas is too fond of <a href="http://amchi-bong-konnexion.blogspot.com/2011/01/lakshmi-masis-dimer-jhol-bong-egg-curry.html">Bong Egg Curry</a> and also Ma is allergic to coconut. Now that she is not here, I am preparing most of the coconut based dishes and loving it. I prepared this curry along with <a href="http://amchi-bong-konnexion.blogspot.com/2011/01/bengali-mishti-pulao.html">Bong Mishti Pulao</a> and the combination worked well. Since I used instant coconut milk powder, the curry got done with minimal efforts and time. In my attempt to further reduce the effort of de-shelling eggs, I delegated the task to Mantam only to see that I got uneven scrambled eggs mixed with petty pieces of egg shell. Sigh!<br />
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<b>Ingredients:</b><br />
Eggs - 3-4, hard boiled, de-shelled and halved<br />
Onion - 2 medium sized, finely chopped<br />
Tomatoes - 2 medium sized, finely chopped or pureed<br />
Ginger-garlic-green chilli paste - 3 tbsp<br />
Coriander leaves - a handful, finely chopped<br />
Coriander powder - 1 tsp<br />
Turmeric powder - a pinch<br />
Coconut milk - 1 cup thick milk, 1 cup thin milk<br />
Oil - 3 tbsp<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
1. Heat oil in a pan and add chopped onions. Saute till they are translucent.<br />
2. Add ginger garlic green chilli paste and saute till oil separates.<br />
3. Add chopped tomatoes and keep pressing them against the pan using a spatula. Let them turn mushy and oil has to separate again.<br />
4. Add turmeric powder, coriander powder and salt. Combine.<br />
5. Add coconut milk and give a brief stir. (I generally switch off the flame and add coconut milk due to the fear of it curdling. Then switch on flame on sim and slowly increase.)<br />
6. Bring it to boil, place the halved eggs, add coriander leaves and let it simmer for 6-8 mins.<br />
7. Let the gravy stand for atleast 30 mins before serving. With time, the taste of this curry enhances like with most non veg curries.<br />
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</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6174476728946479291.post-13341016650963531622011-10-17T23:50:00.000+05:302011-11-01T00:55:14.350+05:30VaaLi Sukke - Malabar Spinach cooked in Spicy Coconut Paste<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVGXqLPzO7i2N5iV-QPB83uh1nGAqTrpP9lpFLNSqyy_cbGfGPJVrZRNI_ey4y5CBMxEX9IZwd_O-AcuTJfMrZ7xmXC-B3LgxJ8Hk8wgiy00QZukW9V4nQT04liGEf1iG7A4gi1sNQVMi/s1600/DSC09992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVGXqLPzO7i2N5iV-QPB83uh1nGAqTrpP9lpFLNSqyy_cbGfGPJVrZRNI_ey4y5CBMxEX9IZwd_O-AcuTJfMrZ7xmXC-B3LgxJ8Hk8wgiy00QZukW9V4nQT04liGEf1iG7A4gi1sNQVMi/s320/DSC09992.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Due to unavailability of VaaLi or Malabar Spinach, this dish laid back in my memory which used to be my favourite. Whenever Amma brought VaaLi home, it was mostly Vaali Ambat. I used to make frequent requests for this Sukke also. It's so easy to make and finger licking good<strong>. </strong>I can have a couple of bowlfuls of this dish and easily skip a meal given an option. Recently most of the supermarkets have this on offer and I am a happy girl. During last visit, I bought two bunches and they were undiscriminatedly divided to make a Bong Side Dish with Hilsa fish head (which is like a classic) and the next day I make this dish.</div><br />
<strong>Ingredients:</strong><br />
VaaLi / Malabar Spinach - 1 punch<br />
Coconut - 1/2 cup, grated<br />
Red chillies - 8-10 (or as per spice tolerance)<br />
Tamarind - a marble sized ball<br />
Salt - to taste<br />
Coconut oil - 2 tbsp<br />
Garlic cloves - 10-12<br />
<br />
<strong>Method:</strong><br />
1. Chop leaves of spinach and cut the tender stems in 1" pieces. Pressure cook for 2 whistles.<br />
2. Grind together coconut, red chillies, tamarind and salt together with a little water.<br />
3. Add this masala to the cooked spinach and boil well till well blended. Adjust any salt required. Keep aside.<br />
4. Heat oil in a pan. Add the garlic cloves and saute on low flame till they are uniformly cooked on all sides.<br />
5. Pour this tempering on the spinach mixture.<br />
6. This is served as an accompaniment with rice.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Sending this to Priya's<a href="http://mharorajasthanrecipes.blogspot.com/2011/10/hosting-veggiefruit-month-coconut-event.html"> <span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 19px;">Veggie/Fruit A Month - Coconut</span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hC741R3X7aM/Tox58pVTn0I/AAAAAAAAPgs/HBZEYs-N38Y/s1600/Veggie.Fruit+A+Month+-+Coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="http://4.bp.blogspot.com/-hC741R3X7aM/Tox58pVTn0I/AAAAAAAAPgs/HBZEYs-N38Y/s320/Veggie.Fruit+A+Month+-+Coconut.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6174476728946479291.post-38080990829143245072011-10-16T23:49:00.000+05:302011-10-16T23:50:38.199+05:30Vison Masala Fry - Seer / King Fish Fry<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="text-align: justify;">Vison is called Brahmin fish. You know why? The fish has a single thin line on its body which resembles the thread that Brahmins wear as per religious customs. Vison to Konkanis is what Betki is to Bong if I may say so. In Kannada, this fish is called Arakozhi (Ara meaning half, Kozhi meaning Chicken) because of minimal bones and texture is close to chicken. Back home we used to fry fish by marinating in masala and rolling in semolina. But since my Bong family does not prefer semolina coated fish, I have begun coating in rice flour which turns out yummy too.</div><br />
<strong>Ingredients:</strong><br />
Seer Fish - 3-4 slices, medium sized<br />
Ginger-garlic paste - 1 tbsp<br />
Red chilli powder - 2 tsp or as per spice tolerance<br />
Turmeric powder - a pinch<br />
Salt - to taste<br />
Lemon juice - 1 tsp<br />
Rice flour - 2-3 tbsp <br />
Coconut Oil - 4 tbsp (I prefer coconut oil, any other cooking oil can be used)<br />
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<strong>Method:</strong><br />
1. Marinate fish pieces with ginger garlic paste, red chilli powder, turmeric powder, salt and lemon juice. Keep aside for atleast half an hour.<br />
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2. Roll the marinated fish in rice flour so that it is well coated on both sides.<br />
3. Heat oil in a frying pan, place the fish pieces in the pan and on low flame let it cook for about 5 mins. Invert the fish pieces. Once the fish pieces are cooked, increase flame and let it get roasted well on both sides.<br />
4. It can be served with lemon wedges and onion rings.<br />
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</div><div class="separator" style="clear: both; text-align: justify;">I was raving about how I made <a href="http://amchi-bong-konnexion.blogspot.com/2011/10/dulche-de-leche-homemade.html">Dulche De Leche</a> at home in my last post. While I had plans to make brownie and flan using it, I had some guests coming over. Due to short notice, I made this easy breezy payasam impromptu. There is no such recipe as such. I shallow fried some vermicelli in ghee. When it turned brownish, I add milk and let it cook. I finally threw in dulche de leche as per my sweet buds. It's as easy as that folks. I do not have the exact measurements of milk to vermicelli to dulche de leche ratio here coz I added by instincts and while tasting as I went about it. So follow your instincts folks! It came quite close to <a href="http://amchi-bong-konnexion.blogspot.com/2010/06/payesh.html">Nolen Gurer Payesh</a> due to its caramelized taste.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBEC8OHlXY9RLpnucwMQU3DEQF8KIbiEab2cUuTE2ta559eb402_cuxwZf6AcVLAZzdghu834xzSmNBDciBI_BpuR9Q9F1O2RVu0YdYz8rb_4l4C5EKdMr-XSHGPGqdHIKzLuXPV2d4QZ/s1600/DSC02182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBEC8OHlXY9RLpnucwMQU3DEQF8KIbiEab2cUuTE2ta559eb402_cuxwZf6AcVLAZzdghu834xzSmNBDciBI_BpuR9Q9F1O2RVu0YdYz8rb_4l4C5EKdMr-XSHGPGqdHIKzLuXPV2d4QZ/s320/DSC02182.JPG" width="320px" /></a></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/222/CB4A7E8791EB54232007E069E3479D99.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6174476728946479291.post-83210961371279635052011-10-03T00:35:00.000+05:302011-10-03T00:35:29.280+05:30Dulche De Leche - Homemade<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg-5BRJ6yWsvNzmULDjRFGhw8f9grfW2A-2af-eMU-75a4VG-Lxsagpevwlhuimr6LAtrHtmJb-t5JE-B620CwrrNBJFcNbz6j_Cp_FJCtw1CnnJ_DnNfyfyAmM4V2oOaTkYbA926c63w/s1600/DSC02150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg-5BRJ6yWsvNzmULDjRFGhw8f9grfW2A-2af-eMU-75a4VG-Lxsagpevwlhuimr6LAtrHtmJb-t5JE-B620CwrrNBJFcNbz6j_Cp_FJCtw1CnnJ_DnNfyfyAmM4V2oOaTkYbA926c63w/s320/DSC02150.JPG" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When I learnt to pronounce this, I challenged my kids to say it! It was a tough tongue twister for them... But a tongue and soul soother with its caramalized taste. Amma used to make chocolates at home using milkmaid. And hence I used to always attack the refrigerator and have a few spoonfuls each time... Blogosphere introduced me to dulche de leche and all the rave reviews written about it made me wanna try making it at home. It was like magic turned the condensed milk into this caramelized goodness. I simply couldn't wait till the tin cooled and I could catch a glimpse and taste it.</div><br />
I followed methods from <a href="http://divyascookbook.blogspot.com/2011/02/how-to-make-dulce-de-leche.html">here</a> and <a href="http://servedwithlove.blogspot.com/2009/11/dulce-de-leche-4-tried-and-tested-ways.html">here</a>:<br />
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I used Amul Mithai Mate.<br />
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Remove the plastic lid and place the tin in a pressure cooker. Pour water and let the tin be immersed in water. Water should be about 2 inches above the tin.<br />
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Close the lid, cook on high flame and wait for steam to come out. Put the whistle on. After the first whistle, simmer and let it cook for 30-40 mins. Remove from flame. Let it come to room temperature and dig in to indulge in sheer bliss.<br />
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Watch this space for more on what I made with Dulche De Leche!!!<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxura4ZiK8TVghlj2Ho0jBHDZyvMimtQBdsryfUeun-AEy1H6c7FMwhn1wUjPCuqaigsBF2E1Y0TAdLA9HCexT3e9xzCA7kRkeS_-nBztwiw7VlDFhyphenhyphenwc4t17jvJYcg5K1bPOagP42iZh/s1600/DSC02146.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6174476728946479291.post-32413851442109333352011-09-28T01:59:00.000+05:302011-09-28T01:59:48.572+05:30Pepper Tangdi<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpgLaCWi7-fld4yhLfGzZQfzTVqYEBtBs_0NknsiH82n1XfpDdJhKnbAojbqkAGtRtAjgs_oN4WgUZEXmH1H7P_7CzY5z_QVFt3yO5VFkut-cBOMN8RBAsI7Xmci7BB-8I7QdJPR9ZVAv/s1600/DSC02123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="180px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpgLaCWi7-fld4yhLfGzZQfzTVqYEBtBs_0NknsiH82n1XfpDdJhKnbAojbqkAGtRtAjgs_oN4WgUZEXmH1H7P_7CzY5z_QVFt3yO5VFkut-cBOMN8RBAsI7Xmci7BB-8I7QdJPR9ZVAv/s320/DSC02123.JPG" width="320px" /></a></div><br />
<div style="text-align: justify;">I buy half a dozen chicken drumsticks whenever we pass the fish and meat section during our grocery shopping. I would be making mental plans as to what was I gonna do with the leg pieces. But somehow I end up with something else. This time I bought with hopes of churning out tandoori chicken legs to send out for an event that is going on in the blogosphere. But due to lack of pre-planning and time, I ended up with <a href="http://preeoccupied.blogspot.com/2010/04/chicken-and-pepper-epithet.html">Pree's recipe</a>. I am glad I did. Abbas's comment after hogging on this dish was that "It's very yummy. There's only one thing missing." Guess what it could be? Of course it was Potatoes! My Bengali husband.... Phew!</div><br />
<strong>Here's the recipe:</strong><br />
<strong>Ingredients:</strong><br />
Chicken drumsticks (skinless) - 6-7 (I used 4)<br />
<br />
Onion - 1 large or 2 medium sized, finely sliced<br />
Tomato - 1 large ripe, roughly sliced <br />
Coriander leaves - 1 cup, finely chopped<br />
Grated ginger - 1 tbsp (I used ginger paste)<br />
Garlic paste - 1 tbsp<br />
Freshly powdered garam masala - 1/2 tbsp (I used Tadka masala)<br />
Freshly pounded black pepper - 2 tbsp<br />
Green chillies - 3-4, slit (My addition)<br />
Oil - 2 tbsp<br />
Bay leaf - 1<br />
Salt to taste<br />
<br />
<strong>Method:</strong><br />
1. Marinate chicken drumsticks with ginger garlic paste, pepper powder, half of the coriander leaves and garam masala / tadka masala. Keep aside for 30 mins.<br />
2. Heat oil in a pan. Add bay leaf and onion, saute till they turn pink.<br />
3. Add chicken drumsticks and saute on high heat, till you get golden brownish colour on the meat.<br />
4. Add coriander leaves and salt. Combine, cover and cook on medium flame for about 5 mins.<br />
5. Now add the tomatoes, cover and let the chicken cook in the juices that the tomatoes release. Add a little water if you want semi gravy dish.<br />
6. Once the dish attains your desired consistency, garnish with some more coriander leaves and serve with Indian bread or with flavoured rice.<br />
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