tag:blogger.com,1999:blog-56206971035217116362024-03-14T09:33:44.258+03:00Arjunpuri's Kitchen"The discovery of a new dish does more for the happiness of mankind than the discovery of a star," Anthelme Brillat-SavarinUnknownnoreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5620697103521711636.post-61662032472857366762011-11-27T18:43:00.001+03:002011-11-27T18:47:46.196+03:00Kolkata Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients</b><br />
Boiled eggs: 4<br />
Potato: 2<br />
Chopped tomato: 2<br />
Green cardamom: 2<br />
Cinnamon: 1 inch<br />
Cloves: 4<br />
Fennel seeds: ½ tsp<br />
Cumin seeds: ½ tsp<br />
Coriander powder: 1 tsp<br />
Red chili powder: ½ tsp<br />
Turmeric powder: ¼ tsp<br />
Kasoori methi: 1 tsp<br />
Garam masala: ¼ tsp<br />
Salt: To taste<br />
Oil: 3-4 tsp<br />
Coriander leaves: 2-3 tsp<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOXrQR4fiUE5Ge0Dc5wm5g9sAOeXe0mZuOtWUUEYl9u3zJQGbI-H40WhMLBYgTaW4CHZH3EnBnGGjljelr9lP4LRxsjcP4LFqL9cntCeN36t0KFzVewySMyjLL2in6rzrStHX1te0yQGQ/s1600/IMG_2582a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOXrQR4fiUE5Ge0Dc5wm5g9sAOeXe0mZuOtWUUEYl9u3zJQGbI-H40WhMLBYgTaW4CHZH3EnBnGGjljelr9lP4LRxsjcP4LFqL9cntCeN36t0KFzVewySMyjLL2in6rzrStHX1te0yQGQ/s400/IMG_2582a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kolkata egg curry</td></tr>
</tbody></table><b>Method</b><br />
Prick slightly on all the sides of the boiled egg and rub coriander powder, red chili powder and salt. <br />
Heat oil in a non-stick pan and fry the eggs till golden brown. Remove from the eggs from the oil and cut them carefully into half. <br />
<br />
To the same pan with oil, add green cardamons, clove, cinnamon, cumin seeds, fennel seeds and stir till they start sizzling. Add onion and saute well, add tomatoes and potatoes and cook for 2-3 minutes, before adding salt, red chili powder, coriander powder, cumin powder and turmeric powder. Add little water, close the lid and simmer till the oil starts separating from the mixture. <br />
<br />
Add kasoori methi, garam masala and stir well. Delicately add the eggs and simmer for a few minutes so that the masala enters the eggs. Transfer to a serving bowl and garnish with chopped coriander leaves. Serve hot with chapati or paratha or poori or roti.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-35719003716155715022011-11-18T07:03:00.000+03:002011-11-18T07:03:00.128+03:00Bitter Gourd Curry<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients</b><br />
Bitter Gourd: 2 cups (sliced thin into 3 inch long strips)<br />
Onion: 1 cup (thinly sliced)<br />
Coriander powder: 1 tsp<br />
Red chili powder: ½ tsp<br />
Turmeric Powder: ¼ tsp<br />
Dry mango powder: ¼ tsp<br />
Garam masala powder: ¼ tsp<br />
Fenugreek seeds: ¼ tsp<br />
Salt: To taste<br />
Oil: 3-4 tsp<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKqfM7po_HWggQ362qTznLzN-peDEtaTunuxOcbySJpD3FS2ScuVo4L3pfgUmas-n1uGpldzAogWwUsdh5NfGZQCvjyOVgcm2IVHTUFUwruNRpJYDRyWkg4A5zTX4tqCF-z2XlEuvgQKi/s1600/IMG_2576.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKqfM7po_HWggQ362qTznLzN-peDEtaTunuxOcbySJpD3FS2ScuVo4L3pfgUmas-n1uGpldzAogWwUsdh5NfGZQCvjyOVgcm2IVHTUFUwruNRpJYDRyWkg4A5zTX4tqCF-z2XlEuvgQKi/s400/IMG_2576.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitter gourd curry</td></tr>
</tbody></table><br />
<b>Method</b><br />
Heat oil in a non-stick pan and add fenugreek seeds. Add coriander, chili, turmeric powder and cook for 30 seconds. Add bitter gourd and salt. Cover and cook for about 10 minutes by stirring once in a while. Once the bitter gourd is half done, add the onion and cook till onion is golden brown. Add garam masala and mango powder and stir well. Serve hot with roti.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-82482988887003705282011-11-17T07:03:00.000+03:002011-11-17T07:03:00.455+03:00String Beans Curry<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/AVvXsEhvbRKUZvfn34S8DBXRamfwWt9xq-_ym2IQtYecBURbaw8xUNEi5OLseDI76REAwSoeRf251Jq7nlCQIdY4fPF1cCPstyhYhMoqH1weNdRX78IJrDuwwinxE1InPFsci18wLRRezl3MX_S3/s1600/IMG_2585a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>Ingredients</b>String beans: 2 cups (cut into 3 inch long)<br />
Chopped onion: 1 cup<br />
Sliced green bell pepper: 1 cup<br />
Cumin seeds: 1 tsp<br />
Mustard seeds: 1 tsp<br />
Cloves: 4-5<br />
Cinnamon: ½ inch<br />
Grated ginger-garlic: 1 tsp<br />
Turmeric: 1 tsp<br />
Red chili powder: ½ tsp<br />
Oil: 2 tsp<br />
Water: ½ cup<br />
Dry mango powder: ½ tsp<br />
Kasoori methi: 1 tsp<br />
Salt: To taste<br />
Chopped coriander leaves: 1 tsp<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbRKUZvfn34S8DBXRamfwWt9xq-_ym2IQtYecBURbaw8xUNEi5OLseDI76REAwSoeRf251Jq7nlCQIdY4fPF1cCPstyhYhMoqH1weNdRX78IJrDuwwinxE1InPFsci18wLRRezl3MX_S3/s1600/IMG_2585a.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbRKUZvfn34S8DBXRamfwWt9xq-_ym2IQtYecBURbaw8xUNEi5OLseDI76REAwSoeRf251Jq7nlCQIdY4fPF1cCPstyhYhMoqH1weNdRX78IJrDuwwinxE1InPFsci18wLRRezl3MX_S3/s400/IMG_2585a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">String beans curry</td></tr>
</tbody></table><div style="text-align: center;"></div><b>Method</b><br />
Heat oil in a non-stick pan and add mustard seeds and cumin seeds. When they crackle, add cloves and cinnamon and stir. Add ginger-garlic, onion and sauté well. Add salt and cook till onion turns golden brown. Add turmeric, chili powder, tomato, bell pepper, beans and water. Stir and cook till beans are tender, yet firm. Add dry mango powder and kasoori methi and stir well. Transfer to a serving bowl and garnish with coriander leaves. Serve hot with roti or paratha or chapati.<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-9720214777200373332011-11-10T14:44:00.000+03:002011-11-10T14:44:39.273+03:00Karah Prashad<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
<div class="MsoNormal"><span class="textexposedshow"></span></div><div class="MsoNormal"><span class="textexposedshow">I had Karah Prashad for the first time at </span>Gurudwara Nanak Jhira Saheb Bidar. It was so yummy that I had tried it at home and preparing it at home is also very simple. Here’s the recipe:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="commentbody">Ingredients</span></b></div><div class="MsoNormal"><span class="commentbody">Wheat flour: 1 cup</span></div><div class="MsoNormal"><span class="commentbody">Ghee: 1 cup</span></div><div class="MsoNormal"><span class="commentbody">Sugar: 1 cup</span></div><div class="MsoNormal"><span class="commentbody">Water: 3 cups</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiciCJNuxFxYMS-lGtLNvtDfg9Z-C2ZfeDOqHGfNMa2gslndo5RnjXjh9sI63RIp1FDhP8l3gUDpYo2rzy3SgrFjRhnkzniW-IrcXGJacUbeWYIP_ddIlly8z0-mYJGg7-DHVpAeDKzJld/s1600/prashada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiciCJNuxFxYMS-lGtLNvtDfg9Z-C2ZfeDOqHGfNMa2gslndo5RnjXjh9sI63RIp1FDhP8l3gUDpYo2rzy3SgrFjRhnkzniW-IrcXGJacUbeWYIP_ddIlly8z0-mYJGg7-DHVpAeDKzJld/s400/prashada.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karah Prashad</td></tr>
</tbody></table><div class="MsoNormal"><span class="commentbody"></span></div><div class="MsoNormal"><b><span class="textexposedshow">Method</span></b><br />
<span class="textexposedshow">Heat ghee in a thick bottomed vessel and add wheat flour to it. Roast it till golden brown. In another vessel, add sugar to water and bring it to boil. Add sugar water slowly to the roasted flour and keep stirring continuously to avoid any lumps. Once the mixture starts leaving the vessel, transfer to a serving bowl.</span></div><div class="MsoNormal"><span class="textexposedshow">Note: You can add cardamom powder at the end. But Prashad given at gurdwaras will normally <span style="mso-spacerun: yes;"> </span>have only four ingredients: wheat flour, ghee, sugar and water. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-79876947806032923262011-11-05T13:05:00.000+03:002011-11-05T13:05:23.739+03:00Huevos Rancheros<div dir="ltr" style="text-align: left;" trbidi="on">Huevos Rancheros is a classical Mexican breakfast dish.<br />
<br />
<b>Ingredients</b><br />
Eggs: 4<br />
Olive oil: 2 tsp<br />
Corn tortillas: 4 (each of 6 inch)<br />
Refried beans with green chilies: 1 cup <br />
Butter: 1 tsp<br />
Shredded Cheddar cheese: 1 cup <br />
Chicken: 1 cup (cooked and crumbled)<br />
Salsa: 1/2 cup <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LENfKlhpZvxhmm0EGdYwwXdvGuwuJZ1wuQq-XMMTpZjVaqHD710hzpu7ws1hp_nSfKS5m57Swvto4PLavFgdcDMQhMsK4chxugjufJk0N_1kAZpsWEGVdOMBJt0TBzWfNR9iZFGK5A60/s1600/egg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LENfKlhpZvxhmm0EGdYwwXdvGuwuJZ1wuQq-XMMTpZjVaqHD710hzpu7ws1hp_nSfKS5m57Swvto4PLavFgdcDMQhMsK4chxugjufJk0N_1kAZpsWEGVdOMBJt0TBzWfNR9iZFGK5A60/s400/egg1.jpg" width="400" /></a></div><br />
<b>Method</b><br />
Heat oil in a pan over medium-high flame. Fry tortillas one at a time until firm, but not crisp. Remove on paper towels and drain extra oil. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover and cook in the microwave until heated through. When tortillas are done, fry eggs in the same pan. Spread tortillas onto a plate and spread a layer of beans on them. Top with cheese, a fried egg, crumbled chicken and salsa. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-41698556727206065132011-11-04T07:03:00.002+03:002011-11-04T07:03:00.200+03:00Turkish Menemen<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/AVvXsEh17S3DQP3B3HMZr9vJhf8e0JggXQFz1oassNB5-so7saBNWzqba_vCDX5MNiFqPA5jqfz47Ig4pJqQb7SH5Zdj7J-03WK0npfB2C5jo0g-7jlNLh592arjEQqxX5AIzh9UPzVRAAKmdaM4/s1600/menemum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Menemen is fast and easy to prepare and very nutritious. It’s a favourite for breakfasts in Turkey. But it can be a tasty lunch or a quick supper. <br />
<br />
<b>Ingredients</b><br />
Eggs: 4<br />
Chopped tomatoes: 1 cup<br />
Chopped capsicum: 1/2 cup<br />
Chopped onion: 1/2 cup<br />
Chopped green chili: 1 tsp<br />
Diced olives: 2-3 tsp<br />
Olive oil: 2 tsp<br />
Salt: To taste<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17S3DQP3B3HMZr9vJhf8e0JggXQFz1oassNB5-so7saBNWzqba_vCDX5MNiFqPA5jqfz47Ig4pJqQb7SH5Zdj7J-03WK0npfB2C5jo0g-7jlNLh592arjEQqxX5AIzh9UPzVRAAKmdaM4/s1600/menemum.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17S3DQP3B3HMZr9vJhf8e0JggXQFz1oassNB5-so7saBNWzqba_vCDX5MNiFqPA5jqfz47Ig4pJqQb7SH5Zdj7J-03WK0npfB2C5jo0g-7jlNLh592arjEQqxX5AIzh9UPzVRAAKmdaM4/s400/menemum.jpg" width="302" /></a></div><b>Method</b><br />
Heat olive oil in a pan and add green chili, onion, capsicum and tomatoes and saute for 2-3 minutes on a low flame. Add eggs and scramble them well and add salt to taste. Cook the eggs till they are fairly firm. Serve warm.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-88957422875462657432011-11-04T07:01:00.000+03:002011-11-04T07:01:03.351+03:00Kashta Kachori<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">All-purpose flour: 2 cups</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt: To taste</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Oil: For frying</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For stuffing</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Split green gram dal (Moong dal): 1 cup </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ghee: 2-3 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ginger paste: 1 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Green chili paste: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Asafoetida: A pinch</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Turmeric powder: ¼ tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Coriander powder: 1 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cumin powder: ¼ tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Red chili powder: 1 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Fennel seeds powder: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lemon juice: 1 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt: To taste</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnMwa_CXpS-cNj1A3cuM71buUJIWCzNb9hFFwLc-biVctTyS2I8Z1FuOcdPwCUFfJprxzSewt49oFzMRDqgm8iTM4Oxdn5s8juAS0T4M6oeh394QDP7P7zadnZaiAWJ6qQJDjOzKIPM0A/s1600/IMG_2372a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnMwa_CXpS-cNj1A3cuM71buUJIWCzNb9hFFwLc-biVctTyS2I8Z1FuOcdPwCUFfJprxzSewt49oFzMRDqgm8iTM4Oxdn5s8juAS0T4M6oeh394QDP7P7zadnZaiAWJ6qQJDjOzKIPM0A/s400/IMG_2372a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
</tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Soak split green gram dal for 3-4 hours. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtH1LGyLiqLEfl52FLbGTutiAz81QJnTzJBVziJGa1Z-HeLPh03miLsIYtEgnRR2C3DWiWD5etfjWLz8lv2uk1DQkZArP_lxMLFLqgeYBEnI4YDryy79ar0T9R93r_6NiIyK8yrPfKHlJj/s1600/IMG_2357a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtH1LGyLiqLEfl52FLbGTutiAz81QJnTzJBVziJGa1Z-HeLPh03miLsIYtEgnRR2C3DWiWD5etfjWLz8lv2uk1DQkZArP_lxMLFLqgeYBEnI4YDryy79ar0T9R93r_6NiIyK8yrPfKHlJj/s400/IMG_2357a.jpg" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sift flour and salt in a bowl. Add 2 tsp of ghee and mix well. Knead into soft dough using sufficient water. Cover with a moist cloth and set aside. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7yKSR_ip_h_8PygNtRWpos2u4w7SWfAmNldoWki-azkw8-ukk7_VqepAhdm6jxlkIGI8CxmPI6bXNxf3nnEb2QPleahJ7swUTKQ7AXhWOBd5eErSG_1X2WMluVgurJR7m7qkt3jUGHCn/s1600/IMG_2363a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7yKSR_ip_h_8PygNtRWpos2u4w7SWfAmNldoWki-azkw8-ukk7_VqepAhdm6jxlkIGI8CxmPI6bXNxf3nnEb2QPleahJ7swUTKQ7AXhWOBd5eErSG_1X2WMluVgurJR7m7qkt3jUGHCn/s400/IMG_2363a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Coarsely grind soaked green dal. Heat ghee in a pan and add ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder and fennel powder. Cook till all the moisture dries. Add salt and lemon juice, mix well and remove from the heat and allow to cool.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqPb8C7OOVwo9Eh6FfyiSwKwYlZZFX3aglJEdA_v1bcCq02LUjGfoQKj7vWF5ImnNoAHKKEHturrZqLgCcpsWQDKBtuJORAzDUnl_EHwMyaZEVkDrAheuyh6CyWp6btLROJflGvDpHcM_/s1600/IMG_2361a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqPb8C7OOVwo9Eh6FfyiSwKwYlZZFX3aglJEdA_v1bcCq02LUjGfoQKj7vWF5ImnNoAHKKEHturrZqLgCcpsWQDKBtuJORAzDUnl_EHwMyaZEVkDrAheuyh6CyWp6btLROJflGvDpHcM_/s400/IMG_2361a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Divide the dal mixture into 20 equal portions. Divide the flour dough also into 20 equal sized balls. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0UlUwJjbIMuLcJGQDJ_G2OO9-Q3ovHbw0bLavKyivVO_aWMd0givYepuGVD1WtM-LQjE5DiJilZ2IJaz5vWpP2xX93Rp5ZFwgrUXBlZQUJMfbxHqHf6gu1tl_UBY9Bwyyd7RNiXV-nxw/s1600/IMG_2362a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0UlUwJjbIMuLcJGQDJ_G2OO9-Q3ovHbw0bLavKyivVO_aWMd0givYepuGVD1WtM-LQjE5DiJilZ2IJaz5vWpP2xX93Rp5ZFwgrUXBlZQUJMfbxHqHf6gu1tl_UBY9Bwyyd7RNiXV-nxw/s400/IMG_2362a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Roll them into small puris and place a portion of stuffing in the centre and bring the edges together to form a ball. Lightly press them with your palms to make thick puris.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWLBq6o_gfJ5rV6gCvo3nmgUpxy5OSbIE5OeflQWwZq04QRodH6Io4_Iv9d-Va8RFBVkYBSKtk0YKhyphenhyphenkUSnDLk5ZG9F10YPk1BnXi2nO4-qDqpTIB7Te8I0u3AN4QHnK9w96d8bk-7vgq/s1600/IMG_2366a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWLBq6o_gfJ5rV6gCvo3nmgUpxy5OSbIE5OeflQWwZq04QRodH6Io4_Iv9d-Va8RFBVkYBSKtk0YKhyphenhyphenkUSnDLk5ZG9F10YPk1BnXi2nO4-qDqpTIB7Te8I0u3AN4QHnK9w96d8bk-7vgq/s400/IMG_2366a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdnvBBylR5oQkf5V_KJT4Kpb7QIYWrc4KHHuehvslCzUJdx0Kqz1AcpUrVQhIc4krifloIXJwMx2mAdsEiRSTvu_wZgmPa-gOoKtI9qf58MP9xCqk93N3AhFtFyLxPgksAkQSVCPp2EKA/s1600/IMG_2367a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdnvBBylR5oQkf5V_KJT4Kpb7QIYWrc4KHHuehvslCzUJdx0Kqz1AcpUrVQhIc4krifloIXJwMx2mAdsEiRSTvu_wZgmPa-gOoKtI9qf58MP9xCqk93N3AhFtFyLxPgksAkQSVCPp2EKA/s400/IMG_2367a.jpg" width="372" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat oil in pan. Deep fry kachoris on a low flame till golden brown. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serve with tamarind chutney or tomato ketchup. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-9762918551106375582011-11-03T07:03:00.000+03:002011-11-03T07:03:01.084+03:00Roasted Broccoli<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b>Ingredients</b><br />
Broccoli florets: 2 cups <br />
Pepper powder: ½ tsp <br />
Toasted sesame seeds: 2-3 tsp<br />
Olive oil: 2-3 tsp<br />
Salt: To taste<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiConB1FMUGAn-lgmoQrhc7ovbGAQpWKHfAllhq3COgePWWiiAMxRc9BwA6y3uvHq4bdohqCfRFnFq_DK0a-SWGA0VOZOYn2WZ4CJYDQ0Qn6a_CnO45-kSZOhqv8Rf8DHkrKBRnS_9nnzp4/s1600/broccoli+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiConB1FMUGAn-lgmoQrhc7ovbGAQpWKHfAllhq3COgePWWiiAMxRc9BwA6y3uvHq4bdohqCfRFnFq_DK0a-SWGA0VOZOYn2WZ4CJYDQ0Qn6a_CnO45-kSZOhqv8Rf8DHkrKBRnS_9nnzp4/s400/broccoli+roast.jpg" width="400" /></a></div><b>Method</b><br />
Heat olive oil in a pan and fry broccoli till crisp. Add pepper powder and salt and toss well. Garnish with toasted sesame seeds.<br />
If you want to bake it, preheat the oven to 400<sup>0</sup> F. In a bowl, toss one tablespoon of olive oil, salt, pepper and broccoli and place on a large baking sheet. Roast till the broccoli is tender and blackened on the bottom. It will take about 10 minutes. Garnish with toasted sesame seeds and serve warm.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-5956652572446404862011-11-02T07:03:00.000+03:002011-11-02T07:03:00.918+03:00Shakshouka<div dir="ltr" style="text-align: left;" trbidi="on">Shakshouka in Hebrew means “all mixed up.” It is a staple of Tunisian, Egyptian, Libyan, Algerian and Moroccan cuisines and is very popular in Isreal and the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDxjlfXTLtoDyRT4iIJ_p4RB5iwhy8GOX8myPhSzZTnm8PUW_EjPZoF4c3LRT3kiYt2IhzJOBizTzNjuFKFLgsU51dU68-FEzYBaWUPg0vgWjJ-9uvCmX3dBAWL4VuO572CdWoUhdD4G1/s1600/shoukshaka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><b>Ingredients</b><br />
Eggs: 4<br />
Finely chopped onion: 1 cup<br />
Finely chopped capsicum: 1 cup<br />
Peeled and crushed tomatoes: 4<br />
Olive oil: 2-3 tsp<br />
Salt: To taste<br />
Pepper powder: To taste<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDxjlfXTLtoDyRT4iIJ_p4RB5iwhy8GOX8myPhSzZTnm8PUW_EjPZoF4c3LRT3kiYt2IhzJOBizTzNjuFKFLgsU51dU68-FEzYBaWUPg0vgWjJ-9uvCmX3dBAWL4VuO572CdWoUhdD4G1/s1600/shoukshaka.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDxjlfXTLtoDyRT4iIJ_p4RB5iwhy8GOX8myPhSzZTnm8PUW_EjPZoF4c3LRT3kiYt2IhzJOBizTzNjuFKFLgsU51dU68-FEzYBaWUPg0vgWjJ-9uvCmX3dBAWL4VuO572CdWoUhdD4G1/s400/shoukshaka.jpg" width="323" /></a></div><b>Method</b><br />
Heat olive oil in a large frying pan and add onion and capsicum. Saute them till lightly brown.Peel and grate tomatoes on largest holes of a grater. Add the grated tomatoes to the frying pan and close the lid. Cook over low flame for 15-20 minutes.Remove the lid and add the the eggs. Stir gently to break yolks. Cover the lid again and cook on a medium flame for about 5 minutes or till the eggs are firm. Sprinkle with salt and pepper and serve warm.<br />
<br />
<b>Note:</b> If you want, you can use minced garlic. If you love it to be spicy, you can add crushed chili powder and for taste variation, you can add oregano.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-23456084003857653422011-11-01T07:03:00.000+03:002011-11-01T07:03:00.536+03:00Panko Lamb Chops<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b style="mso-bidi-font-weight: normal;">Ingredients</b><br />
Thick bone-in lamb chops: 2<br />
Panko breadcrumbs: ½ cup<br />
All-purpose flour: ¼ cup<br />
Grated Parmesan cheese: 2 tsp<br />
Minced Italian Parsley: 1 tsp<br />
Eggs: 2 <br />
Salt: To taste<br />
Black pepper: To taste<br />
Oil: 5-6 tsp<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8e_BPBa4tX9y5BdHgrYY9QG38136kg7BFsGaB1x5YTsgRm4qt0cmCq4nI-mAaaR6uEm5u-IHefaKeubQBnOdwtc5PrKtSLWR0ryGSSlHKN3SU7PgYragAco9ciUUCLuL149pKnYfO_YF/s1600/lambchops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8e_BPBa4tX9y5BdHgrYY9QG38136kg7BFsGaB1x5YTsgRm4qt0cmCq4nI-mAaaR6uEm5u-IHefaKeubQBnOdwtc5PrKtSLWR0ryGSSlHKN3SU7PgYragAco9ciUUCLuL149pKnYfO_YF/s400/lambchops.jpg" width="400" /></a></div><br />
<b>Method</b><br />
Preheat the oven to 400<sup>0</sup> F.<br />
<br />
Season lamb chops with salt and black pepper and set aside.<br />
<br />
Mix Panko breadcrumbs, Parmesan, parsley and salt. Keep flour in one bowl, beaten eggs in another and the Panko mixture in another bowl.<br />
<br />
In a heavy bottomed pan, heat 3 tablespoons of oil over medium high flame. Roll the lamb chops first in the flour, then in the egg and lastly in the Panko mixture. Make sure to coat the chops evenly. Add the chops to the pan and cook till golden brown and crispy on each side.<br />
<br />
Remove the chops from the pan to a baking sheet. Cook the chops in the oven, uncovered, for about 12-15 minutes. Serve the crisp and juicy lamb chops with slices of onion.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-66677612316105929592011-10-31T09:16:00.000+03:002011-10-31T09:16:59.330+03:00Stuffed Chili Bajji<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b></b><br />
<b>Ingredients</b><br />
<b><span style="font-weight: normal;">Baji Chilis: 10</span></b><br />
<b><span style="font-weight: normal;">Gram flour (besan): 1 cup</span></b><br />
<b><span style="font-weight: normal;">Rice flour: ¼ cup</span></b><br />
<b><span style="font-weight: normal;">Carom seeds (Ajwain): 1 tsp</span></b><br />
<b><span style="font-weight: normal;">Cumin seeds: 1 tsp</span></b><br />
<b><span style="font-weight: normal;">Salt: To taste</span></b><br />
<b><span style="font-weight: normal;">Oil: For deep frying</span></b><br />
<br />
<b>For stuffing</b><br />
<b><span style="font-weight: normal;">Peanut: 2-3 tsp</span></b><br />
<b><span style="font-weight: normal;">Sesame seeds: 2-3 tsp</span></b><br />
<b><span style="font-weight: normal;">Dry coconut powder: 2-3 tsp</span></b><br />
<b><span style="font-weight: normal;">Tamarind juice: 1 tsp</span></b><br />
<b><span style="font-weight: normal;">Coriander seeds: 1 tsp</span></b><br />
<b><span style="font-weight: normal;">Salt: To taste</span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKDfR68e9-UC3Xi-ZnXpq-Q-LIH1s1VbHdvkk_dX6ovw1FzMk6tGMSBjRsDTGWeTJxgCaJq1RJUtUy77MgtkjD19d6_39-1KV2BSGisOyZW0NTkgvAoa8mMcIY4vQz9ISap2JB5ClKebl/s1600/IMG_2217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKDfR68e9-UC3Xi-ZnXpq-Q-LIH1s1VbHdvkk_dX6ovw1FzMk6tGMSBjRsDTGWeTJxgCaJq1RJUtUy77MgtkjD19d6_39-1KV2BSGisOyZW0NTkgvAoa8mMcIY4vQz9ISap2JB5ClKebl/s400/IMG_2217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Chili Bajji</td></tr>
</tbody></table><b><span style="font-weight: normal;"></span></b><br />
<b>Method</b><br />
Dry roast peanut, sesame, coconut, coriander and grind it to smooth powder adding tamarind paste. Do not add any extra water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxzhRxkEyyDRRUEwH46hAiAZalTNRZtijU27YQjl1Q7p1F5UUr0ccLrNv2sBbAj6J7tXiICudf0l1lur-k3hdIfBfmhUisxXV2AOYNhd3ijPuXq0cDMbP0qfPADOIdV9paLdvSTxt8tFB/s1600/IMG_2210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxzhRxkEyyDRRUEwH46hAiAZalTNRZtijU27YQjl1Q7p1F5UUr0ccLrNv2sBbAj6J7tXiICudf0l1lur-k3hdIfBfmhUisxXV2AOYNhd3ijPuXq0cDMbP0qfPADOIdV9paLdvSTxt8tFB/s400/IMG_2210.JPG" width="300" /></a></div><br />
Wash and pat dry the chilies. Make a vertical slit with a sharp knife in the middle of the chili. Remove the thick vein with seeds if you do not want bajjis to be too spicy. Stuff the peanut paste in the chilies and keep aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityJ8FmcPnq-gUsaIsT_t4zIt9DgSXWP9S5r2H2dm2NzO2Sp7oXr3dWi4YfQJ28_etiETyz0yhXegmnBRe2_o9bCvlwLnYGPPnigWLa-PJReeMG2NO5Ar_hXukZmvrcwoSQY_NleIrrjND/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityJ8FmcPnq-gUsaIsT_t4zIt9DgSXWP9S5r2H2dm2NzO2Sp7oXr3dWi4YfQJ28_etiETyz0yhXegmnBRe2_o9bCvlwLnYGPPnigWLa-PJReeMG2NO5Ar_hXukZmvrcwoSQY_NleIrrjND/s400/IMG_2213.JPG" width="400" /></a></div><br />
Meanwhile, mix gram flour, rice flour, cumin, ajwain and salt and prepare medium thick batter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3X6gz0MZ6HpEu_2aQRXBxbaLRyJRf3StOwbTwug6qmQl4AdbU3NCgHWtcpuQLpoW-0o10qHKMUVmjXCd7FkiNEW7UTJwLShLJwpltbm121pw1b56uTPdtwaum-__SizBapu-OzpoA_Tr/s1600/IMG_2214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3X6gz0MZ6HpEu_2aQRXBxbaLRyJRf3StOwbTwug6qmQl4AdbU3NCgHWtcpuQLpoW-0o10qHKMUVmjXCd7FkiNEW7UTJwLShLJwpltbm121pw1b56uTPdtwaum-__SizBapu-OzpoA_Tr/s400/IMG_2214.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDSOq3Pmv0IdycCyoMAvrDnpA3OaBCzLhmIlVnFAPX-wFbgwUj0K0ystmkZcEXxOF3eaHf_b8N6w7Ej07uvOvCy1R_z_s7xccHQ7dDBJQ-89JjLVEZjTbdabDHAIhtzaXXY9q8UEECudH/s1600/IMG_2216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDSOq3Pmv0IdycCyoMAvrDnpA3OaBCzLhmIlVnFAPX-wFbgwUj0K0ystmkZcEXxOF3eaHf_b8N6w7Ej07uvOvCy1R_z_s7xccHQ7dDBJQ-89JjLVEZjTbdabDHAIhtzaXXY9q8UEECudH/s400/IMG_2216.JPG" width="400" /></a></div><br />
Heat oil in a pan on medium high flame. Dip the bajjis in the flour batter and deep fry till golden colour. Serve hot with onion and tomato slices. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-82460941176917179512011-10-30T08:05:00.000+03:002011-10-30T08:05:00.654+03:00Spinach Dip<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nxC8u4t_AvfNp65Vr2SN6RI_ABzQ6QV5MyWm5A0ZHxdRbsoNxmZCS8Eznukx_94SJT9lQoTx_qA8rjZuz4rjnP4JmS0NQd9zOwwrLW_skuc4pCZD9fseaVgwrCvXEXJwNjEt8kBsdpiV/s1600/SpinachDip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><b>Ingredients</b></div>Chopped fresh spinach: 1 cup<br />
Sour cream: ¼ cup<br />
Cream cheese: ¼ cup<br />
Yogurt: 1 cup<br />
Chopped fresh mint: ¼ cup<br />
Soy sauce: 1 tsp<br />
Honey: 1 tsp<br />
Red chili flakes: 1 tsp<br />
Salt: To taste<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nxC8u4t_AvfNp65Vr2SN6RI_ABzQ6QV5MyWm5A0ZHxdRbsoNxmZCS8Eznukx_94SJT9lQoTx_qA8rjZuz4rjnP4JmS0NQd9zOwwrLW_skuc4pCZD9fseaVgwrCvXEXJwNjEt8kBsdpiV/s1600/SpinachDip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nxC8u4t_AvfNp65Vr2SN6RI_ABzQ6QV5MyWm5A0ZHxdRbsoNxmZCS8Eznukx_94SJT9lQoTx_qA8rjZuz4rjnP4JmS0NQd9zOwwrLW_skuc4pCZD9fseaVgwrCvXEXJwNjEt8kBsdpiV/s400/SpinachDip.jpg" width="241" /></a></div><b>Method</b><br />
Mix all the ingredients and chill for at least 4-5 hours before serving with crackers.<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-23476496183806411682011-10-29T10:52:00.001+03:002011-10-29T13:15:00.245+03:00Milk Peda<div dir="ltr" style="text-align: left;" trbidi="on"><script src="http://cpm.biz/banner.php?ad=29u8mt&u=qflvlg&w=300&h=250&s=uhzfxx&c=0gazyn&bi=" type="text/javascript">
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<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Paneer: 2 cups</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Milk powder: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Milk: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sugar: ½ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Butter: 2-3 tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cardamom powder: ¼ tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Saffron: 2-3 strands</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sliced pistachios or almonds: 2-3 tsp</span></div><div class="MsoNormal" style="line-height: normal;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1bi9U-Vwq8Me_GFyqwZCJkTGTDMB90CYJ7ynrQwS4ZmGdAMweKDwx9ls05QR0kybySbCd4kIZBCVwjlgoG29pgF5lrVOeEiW95K0M4nxUQlcyBIU2VWPwEV8pcbSGMCgYeAvN20Oj3ux/s1600/IMG_2355a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1bi9U-Vwq8Me_GFyqwZCJkTGTDMB90CYJ7ynrQwS4ZmGdAMweKDwx9ls05QR0kybySbCd4kIZBCVwjlgoG29pgF5lrVOeEiW95K0M4nxUQlcyBIU2VWPwEV8pcbSGMCgYeAvN20Oj3ux/s400/IMG_2355a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk peda</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmJF1xzyxpecHBpxod-VfQK0z0lxomtc6jF3MDFeKe1NU7sYE1Y0Md1pdSgR71SXieYOm1HkjHb9J6NXXUyrxkwV1VN39FVDI-ISzMj-vqAw811yBvdq8iAVO7RbtpyuewX-SxlRS4tQA/s1600/IMG_2349a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmJF1xzyxpecHBpxod-VfQK0z0lxomtc6jF3MDFeKe1NU7sYE1Y0Md1pdSgR71SXieYOm1HkjHb9J6NXXUyrxkwV1VN39FVDI-ISzMj-vqAw811yBvdq8iAVO7RbtpyuewX-SxlRS4tQA/s400/IMG_2349a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khoya</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjphfj-mqy1qQ28OiVgfpsdFiZh3fpOJit-YjgWN9QOdYJl9n7gKj0APM2C-2T8PMm2YzNjvHbrWtUhPnswvnIfGAfee4Sk5GYUDAveRuQkZLs6y9jVoea6_hiUH239jJ-H4vxofXEkCx8/s1600/IMG_2351a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjphfj-mqy1qQ28OiVgfpsdFiZh3fpOJit-YjgWN9QOdYJl9n7gKj0APM2C-2T8PMm2YzNjvHbrWtUhPnswvnIfGAfee4Sk5GYUDAveRuQkZLs6y9jVoea6_hiUH239jJ-H4vxofXEkCx8/s400/IMG_2351a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar and cardamom to be mixed with khoya</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGGKXA8y5fsfEQ8AxijlJtN-L7r1qNQqxwE2eEocq5YOCbwnoWiDEE52wf-1sc0f9JUG3rQNEkd93BRwsq-nmZ2JTiP6iQZs3X3BiS7C0L7KWLyC6wXl4WyT59ytxvqRBGgoi5KR9mFE_/s1600/IMG_2353a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGGKXA8y5fsfEQ8AxijlJtN-L7r1qNQqxwE2eEocq5YOCbwnoWiDEE52wf-1sc0f9JUG3rQNEkd93BRwsq-nmZ2JTiP6iQZs3X3BiS7C0L7KWLyC6wXl4WyT59ytxvqRBGgoi5KR9mFE_/s400/IMG_2353a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peda garnished with sliced almonds</td></tr>
</tbody></table><script src="http://cpm.biz/fixed.php?ad=11bygd&u=qflvlg&w=728&h=90&s=uhzfxx" type="text/javascript"></script><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Prepare <a href="http://arjunpurikitchen.blogspot.com/2011/10/paneer.html">paneer </a>from milk. Heat a thick-bottomed pan and melt butter. Add milk, milk powder, saffron and paneer and mix well. Keep stirring continuously till the mixture starts leaving the sides of the pan and becomes like dough. This dough is called Khoya. Transfer khoya to a bowl and allow it to cool. Add sugar and cardamom powder and knead the khoya for 2-3 minutes so that everything is blended well. Divide the dough into 12 equal parts and roll them into small balls. Lightly press them and garnish each peda with sliced pistachios or almonds. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Note: If you add sugar when the khoya is hot, it becomes too soft and will be difficult to make balls. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-24244162681536658012011-10-28T15:48:00.000+03:002011-10-28T15:48:49.471+03:00Paneer<div dir="ltr" style="text-align: left;" trbidi="on"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> <br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Milk: 1 litre</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lemon juice: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Water: 1 cup </span></div><div style="text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnJIqDghB9VTwdkdRi8R-uEPlCd9S98l896R3ozYUTu5GyMCq3Km6j6t8_T9DxX_ZXAxEqcT3DUo7Uncp0OolNdS02g2kARKOqn19iTjT-apDSKewpUcoctdg_HQPihegOCDwdexExvQ0/s1600/paneer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnJIqDghB9VTwdkdRi8R-uEPlCd9S98l896R3ozYUTu5GyMCq3Km6j6t8_T9DxX_ZXAxEqcT3DUo7Uncp0OolNdS02g2kARKOqn19iTjT-apDSKewpUcoctdg_HQPihegOCDwdexExvQ0/s400/paneer.jpg" width="400" /></a></div></div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Boil milk in a thick bottomed pan and bring it to a boil. Mix lemon juice in one cup of water and add it to the boiling milk stirring the milk gently. The milk curdles and will start separating </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">from the whey. Once the milk water looks pale green, remove from the heat and drain it using a strainer with muslin cloth. </span></div><div class="MsoNormal" style="line-height: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGT2JCzv2if0LrzcDH9d-Txqk6FV7Ub_9SFLBWHeUbwZioXQ_5G9J17NpJqcZfahOEQKwTd5ftFmbqmkjc8oHJvglDNxWmvdIObUK3syxNhyphenhypheneTZP-ThSBM2A6RwoleFMzWSzsLjE8if2PU/s1600/paneer2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGT2JCzv2if0LrzcDH9d-Txqk6FV7Ub_9SFLBWHeUbwZioXQ_5G9J17NpJqcZfahOEQKwTd5ftFmbqmkjc8oHJvglDNxWmvdIObUK3syxNhyphenhypheneTZP-ThSBM2A6RwoleFMzWSzsLjE8if2PU/s400/paneer2.jpg" width="400" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal;"> </div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Wrap the muslin cloth and rinse well in cold water so that the lemon smell goes out from the paneer. Squeeze the cloth thoroughly to remove excess water. You can keep the wrapped paneer under a heavy object for about an hour, but this can remove all water and paneer can become little hard. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">After removing water from the paneer, take a pinch of it on your palm and rub with your finger for about 10 seconds and see if you are able to make a firm, but a smooth ball. After removing all the excess water, place the paneer on a dry clean surface and knead it well for 5-6 minutes. This helps to smoothen the paneer like soft dough. If the paneer is too crumbly, you can add half a tablespoon of water.This can be used to prepare sweets or any veg curries. </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5620697103521711636.post-51740049317754028332011-10-27T17:03:00.000+03:002011-10-27T17:03:00.882+03:00Grilled Apple<div dir="ltr" style="text-align: left;" trbidi="on"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<b>Ingredients</b><br style="mso-special-character: line-break;" /> <br />
Apple: 1-2 (peeled and sliced into ½ inch thick round)<br />
Oil: 1-2 tsp<br />
Sugar: 1-2 tsp<br />
Parmigiano Reggiano cheese: 2-3 tsp (cut in thin strips)<br />
Chopped peacons: 2-3 tsp<br />
Honey: 2-3 tsp<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjv43dNkImvxKUDwtn3GSUIZpXji6DwdHeEyWCPdP2KKbAIM8QspuVrR0E2JxUWfOSqqqr5Y-yFVwAdiN6sUv9SUoyGGq6sZWutX3pkrhZA4J7oDFsFqoK2eXKIbakSFqjGs95-cRr3EP/s1600/grilled+apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjv43dNkImvxKUDwtn3GSUIZpXji6DwdHeEyWCPdP2KKbAIM8QspuVrR0E2JxUWfOSqqqr5Y-yFVwAdiN6sUv9SUoyGGq6sZWutX3pkrhZA4J7oDFsFqoK2eXKIbakSFqjGs95-cRr3EP/s400/grilled+apple.jpg" width="278" /></a></div><b>Method</b><br />
Preheat grill on medium heat.<br />
<br />
Toss apple slices with oil and sugar in a large bowl. Grill the apple slices till tender and lightly golden, turning once. It takes about five minutes in total.<br />
<br />
Transfer the grilled apple slices to a serving plate and sprinkle cheese, nuts and drizzle honey.<br />
<br />
Note: Instead of Parmigiano Reggiano cheese, you can use Cheddar cheese also. <br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-75711649976932076322011-10-26T09:13:00.000+03:002011-10-26T09:13:31.675+03:00Parmesan Mashed Potatoes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> <b>Ingredients</b><br />
Potatoes: 4-5 (washed, peeled and quartered)<br />
Minced garlic: 2-3 cloves</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Grated Parmesan cheese: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Butter: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cream: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pepper: To taste</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt: To taste</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8IHN7XtKWUXYyVjqXXBGFWNExI1rrUtHpNzV7XD-gaED0NV1sV0okNPKt4Da4XDUFeSzjoONCDVOg5iI7ZasgUYP0b-8qESTSfJVcQNwr5aMr_M1yl8TXDC2XLnqkgwpejbdBhbPzDcy/s1600/Parmesan-Mashed-Potatoes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8IHN7XtKWUXYyVjqXXBGFWNExI1rrUtHpNzV7XD-gaED0NV1sV0okNPKt4Da4XDUFeSzjoONCDVOg5iI7ZasgUYP0b-8qESTSfJVcQNwr5aMr_M1yl8TXDC2XLnqkgwpejbdBhbPzDcy/s400/Parmesan-Mashed-Potatoes.png" width="400" /></a></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cook potatoes in salted water till tender. Drain water and add garlic, cheese, butter, cream, salt and pepper. Mash the potatoes till smooth. Sprinkle coriander or Italian seasoning if you wish, before serving. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-18752905973052110002011-10-25T22:03:00.000+03:002011-10-25T22:03:33.963+03:00Crispy Chicken Strips<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b style="mso-bidi-font-weight: normal;"></b><br />
<b style="mso-bidi-font-weight: normal;">Ingredients</b><br />
Boneless chicken breasts: 6 (sliced in strips)<br />
Spicy mustard: ½ cup<br />
Breadcrumbs: 2-3 cups<br />
All-purpose flour: ½ cup<br />
Italian Seasoning: 1 tsp<br />
Garlic powder: 1 tsp<br />
Water: 2 tsp<br />
Salt: To taste<br />
Pepper: 1 tsp<br />
Oil: For frying<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPXB-CBdTNvMJ0eGMRjw1DuY00sJpcBoXOt0qmQRoS4czkWr4Q6A3cj4vQxAJc0WkXRuLXrhvSsna788vkcBCOrNOudh1KQsJPW0Jh5nHCzU0T0MmJ0UxOeVf7901zfhqo7K7s5zsY-OE/s1600/chicken-strips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPXB-CBdTNvMJ0eGMRjw1DuY00sJpcBoXOt0qmQRoS4czkWr4Q6A3cj4vQxAJc0WkXRuLXrhvSsna788vkcBCOrNOudh1KQsJPW0Jh5nHCzU0T0MmJ0UxOeVf7901zfhqo7K7s5zsY-OE/s400/chicken-strips.jpg" width="277" /></a></div><br />
<b>Method</b><br />
<span id="more-137215"></span>Heat oil in a pan. Mix flour, Italian seasoning, garlic powder, salt and pepper in a bowl. In another bowl, mix the spicy mustard and water. In another bowl, mix the breadcrumbs, Italian seasoning, garlic powder, salt and pepper.<br />
<br />
Roll all the chicken strips one by one, in the flour mixture first, and then in the mustard mixture and then in breadcrumbs, and deep fry in oil till golden brown.<br />
<br />
Serve hot with tomato ketchup.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-28523001166745649392011-10-16T12:38:00.000+03:002011-10-16T12:38:13.187+03:00Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzxsYg3gW6g7TazT6EW91gh8CJt6XNxL8cuzGOtD8zpdAbySh_cDwxM0hX1cocxhehV5XndcpkscKu1ZFkI9y1borcWsbNP9TDLU4YPHHou7pUVghNr4GhNd9qQ7jA4evsy5mHogr5-Vx/s1600/peanut-butter-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>Ingredients</b><br />
Butter: ½ cup<br />
Peanut butter: ½ cup<br />
Sugar: 1 cup<br />
Egg: 1<br />
All-Purpose flour: 1 ¼ cup<br />
Salt: ¼ tsp<br />
Baking powder: ½ tsp<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzxsYg3gW6g7TazT6EW91gh8CJt6XNxL8cuzGOtD8zpdAbySh_cDwxM0hX1cocxhehV5XndcpkscKu1ZFkI9y1borcWsbNP9TDLU4YPHHou7pUVghNr4GhNd9qQ7jA4evsy5mHogr5-Vx/s1600/peanut-butter-cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzxsYg3gW6g7TazT6EW91gh8CJt6XNxL8cuzGOtD8zpdAbySh_cDwxM0hX1cocxhehV5XndcpkscKu1ZFkI9y1borcWsbNP9TDLU4YPHHou7pUVghNr4GhNd9qQ7jA4evsy5mHogr5-Vx/s400/peanut-butter-cookies.jpg" width="351" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA4mJzYffR4DatloWfY-_GPHU6NxFJ54mUSvX3y8QjnU56lAUclv_NKy-7JLEQqDuWOJTwIu5ukaREhiC1mJ7_TDRPmr9M76L_etdcdN4o1cgVRcmOYR6ZdPTjVJUHpwtdE93SkVBzkSD/s1600/IMG_2227a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA4mJzYffR4DatloWfY-_GPHU6NxFJ54mUSvX3y8QjnU56lAUclv_NKy-7JLEQqDuWOJTwIu5ukaREhiC1mJ7_TDRPmr9M76L_etdcdN4o1cgVRcmOYR6ZdPTjVJUHpwtdE93SkVBzkSD/s400/IMG_2227a.jpg" width="400" /></a></div><br />
<b>Method</b><br />
Whisk together butter, peanut butter and sugar. Beat in eggs. <br />
<br />
In a separate bowl, sift together flour, baking powder and salt. Stir into batter and refrigerate the mixture for one hour.<br />
<br />
Roll the mixture into equal size 12 balls and flatten them lightly with your palms and put on a greased baking sheet. Make criss-cross pattern with a fork. Bake in a preheated 375 degrees F for 10 minutes or till the cookies begin to brown. Do not over-bake.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-36692695746304528942011-10-13T08:55:00.000+03:002011-10-13T08:55:19.202+03:00Onion Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients</b><br />
Rice: 2 cups<br />
Urad dal: 1 cup<br />
Chopped onion: 1 cup<br />
Cumin powder: ¼ tsp<br />
Sesame seeds: 1 tsp<br />
Chopped green chilies: 2 tsp<br />
Chopped coriander leaves: 2-3 tsp <br />
Salt: To taste<br />
Oil or butter: As required<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yhASSH40wBHCzz8xS0jeNyliiIb7fakiH2VhilYoMBW9gfC9WEkq01eHFXhmjX_qN5SLl2ulh55DhkD2AR4sMqyKiZrIEh7egV_D1NKyq_4B9NtFjC9RvNWpJkSeBNMDRa2POUYMhyphenhyphenPB/s1600/onion+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yhASSH40wBHCzz8xS0jeNyliiIb7fakiH2VhilYoMBW9gfC9WEkq01eHFXhmjX_qN5SLl2ulh55DhkD2AR4sMqyKiZrIEh7egV_D1NKyq_4B9NtFjC9RvNWpJkSeBNMDRa2POUYMhyphenhyphenPB/s400/onion+dosa.jpg" width="346" /></a></div><br />
<b>Method</b><br />
Soak Urad dal and rice separately for five to six hours and grind them separately to make a smooth batter. Add salt and allow it to ferment overnight.<br />
<br />
Mix chopped onion, green chilies, coriander leaves, cumin powder, sesame seeds and salt in a bowl and keep aside.<br />
<br />
Heat a non-stick tava and drizzle little oil. Pour one ladle full of batter and spread it evenly in a circular shape and spread out little onion mixture and press lightly. Drizzle oil or butter and cook for a few seconds. Turn over the <a href="http://arjunpurikitchen.blogspot.com/2011/10/crispy-masala-dosa.html">dosa </a>and cook on the other side for a minute before transferring it to a serving plate. Serve hot with coconut chutney.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-51277953519323106702011-10-13T08:51:00.000+03:002011-10-13T08:53:25.568+03:00Red Chili Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b>Ingredients</b><br />
Grated coconut: ½ cup<br />
Red chili: 7-8<br />
Roasted split chickpeas: 2 tsp<br />
Curry leaves: 1 sprig<br />
Tamarind: ½ tsp<br />
Chopped coriander leaves: 2 tsp<br />
Salt: To taste<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyK8kVJC_zq5QAzuVGj_A_KTk68jexIk8sZhJLmoKq1qtgA4mTVMTHTipzBCUHVUUo3tMQgbfhLGjFJ0mswArLcH0i7zBQP_dxtKqd6SZIIjlfqnj3dNyYOrpe_rTCIYlSpsT-rAF8JKYK/s1600/redchilichutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyK8kVJC_zq5QAzuVGj_A_KTk68jexIk8sZhJLmoKq1qtgA4mTVMTHTipzBCUHVUUo3tMQgbfhLGjFJ0mswArLcH0i7zBQP_dxtKqd6SZIIjlfqnj3dNyYOrpe_rTCIYlSpsT-rAF8JKYK/s400/redchilichutney.jpg" width="368" /></a></div><br />
<b>Method</b><br />
Grind all the ingredients using little water at a time and prepare thick chutney. Serve with <a href="http://arjunpurikitchen.blogspot.com/2011/10/crispy-masala-dosa.html">dosa </a>or idli.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-1821294004253412212011-10-12T08:29:00.000+03:002011-10-12T08:32:52.759+03:00Potato Bhaji<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients</b><br />
Potatoes: 3-4<br />
Chopped onion: ½ cup<br />
Chopped green chilies: 1 tsp<br />
Split Bengal gram (chana dal): 1 tsp <br />
Mustard seeds: 1 tsp<br />
Asafoetida: A pinch<br />
Curry leaves: 1 sprig <br />
Turmeric powder: ½ tsp<br />
Chopped coriander leaves: 2-3 tsp<br />
Lemon juice: 1 tsp<br />
Salt: To taste<br />
Oil: 1 tsp<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKQLy4J5ot-sfIyO5ZDAlqpMq8W-x3BUBfdkgskOAGEnpx9i1bFyg3VySAvQVOh-nekvveuoxOjnE3osRKMeVbwu0iGcVGfHh9Z8dop968x2rPNbEo0hr9HtfwmKinyfEDDAT3LwdYJxA/s1600/potato+palya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKQLy4J5ot-sfIyO5ZDAlqpMq8W-x3BUBfdkgskOAGEnpx9i1bFyg3VySAvQVOh-nekvveuoxOjnE3osRKMeVbwu0iGcVGfHh9Z8dop968x2rPNbEo0hr9HtfwmKinyfEDDAT3LwdYJxA/s400/potato+palya.jpg" width="285" /></a></div><br />
<b>Method</b><br />
Boil potatoes, peel and chop them. Heat oil in a pan and add mustard seeds, when they splutter, add asafoetida and split Bengal gram and sauté till golden brown. Add green chilies, curry leaves and onion and sauté till onion is translucent. Add potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through. Add coriander leaves and lemon juice and mix well. Serve with chapati or <a href="http://arjunpurikitchen.blogspot.com/2011/10/crispy-masala-dosa.html">dosa</a>.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-33099755302964418852011-10-11T08:59:00.000+03:002011-10-13T08:52:52.534+03:00Crispy Masala Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients</b><br />
Parboiled rice: 3 cups<br />
Rice: ½ cup<br />
Urad dal: 1 cup<br />
Fenugreek seeds: 1 tsp<br />
Salt: To taste<br />
Oil or butter: As required<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tQX171Tk0QtHzvzAOSTUQBESQaWgBqG0eO90s56kkfx8MgU7exlt7zwJUpryoDcV46g9ieV2-HaYNeucHDDuDuTi-wegutzK515rIJXPZLvBXhwfwzW9MHq-KFqB95hkB8fEWKOYi6cS/s1600/crispy-masala-dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tQX171Tk0QtHzvzAOSTUQBESQaWgBqG0eO90s56kkfx8MgU7exlt7zwJUpryoDcV46g9ieV2-HaYNeucHDDuDuTi-wegutzK515rIJXPZLvBXhwfwzW9MHq-KFqB95hkB8fEWKOYi6cS/s640/crispy-masala-dosa.jpg" width="217" /></a></div><br />
<b>Method</b><br />
Wash both the rice well and soak in water for four to five hours. Wash and soak split black gram with fenugreek seeds in water separately for four to five hours. <br />
<br />
Drain and grind the rice and split black gram separately to a smooth texture. Add salt and mix both the batters thoroughly. Keep the batter in a large vessel and close the lid tightly and allow the batter to ferment overnight. <br />
<br />
Mix the batter well and adjust to pouring consistency. Heat a non-stick tava and grease with a little oil. Pour a ladle full of batter and spread as thin as possible. Sprinkle oil around the dosa and cook till it becomes crisp on the edges and turns golden brown. Apply <a href="http://arjunpurikitchen.blogspot.com/2011/10/red-chili-chutney.html">Red Chili Chutney </a>on the dosa and place about four tablespoons of <a href="http://arjunpurikitchen.blogspot.com/2011/10/potato-bhaji.html">Potato Bhaj</a>i in the centre. Fold the dosa to the desired shape and serve hot with coconut chutney. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-23493813422736255392011-10-09T10:17:00.000+03:002011-10-09T10:17:39.530+03:00Chicken Dum Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Basmati rice: 4 cups</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chicken pieces: 1 kg </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mint leaves (Pudina): 1 cup</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Coriander leaves: 1 cup</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chopped onion: 2 cups</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Yogurt: 2 cups </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ghee: 6-7 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ginger Garlic paste: 2-3 tsp </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Lemon juice: 4-5 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Coriander powder: 2 tsp </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Garam masala powder: 1 tsp </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chili powder: 2-3 tsp</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Bay leaves: 5 </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cinnamon: 5-6 medium sized </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cloves: 8-10 </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Caraway seeds (Shah Jeera): 1 tsp </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Black cardamom: 2-3</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Green cardamom: 2-3 </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Star Anise: 2-3 </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mace: 2-3 </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Nutmeg: ¼th piece</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt: To taste</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajGlQQUdET7A7O3YPrFAOf79t42oDhj1xOVzE-n7ctDX_sq5zI6g20G6a09fXVNGU70LZ-LekwzjPFOYx4S8B-hhKc68R-7lMTjx7PCy_qYSCaT3GjaeciCNPI-3VGrBgCUmOhnAdXbEe/s1600/Chicken+Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajGlQQUdET7A7O3YPrFAOf79t42oDhj1xOVzE-n7ctDX_sq5zI6g20G6a09fXVNGU70LZ-LekwzjPFOYx4S8B-hhKc68R-7lMTjx7PCy_qYSCaT3GjaeciCNPI-3VGrBgCUmOhnAdXbEe/s400/Chicken+Biryani.jpg" width="288" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Method</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Grind mint and coriander leaves. And the grinded paste, ginger garlic paste, coriander powder, garam masala, lemon juice, chili powder and salt to yogurt and mix well. Marinade chicken in this paste for 5-6 hours. <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Heat 2-3 tsp of oil in a vessel and add onion, sauté till golden brown, remove from the heat and keep aside. Heat another 2-3 tsp of oil and add bay leaves, cloves, cinnamon, black cardamoms, green cardamoms, star anise, mace, nutmeg and caraway seeds. Sauté well and remove the spices from heat and keep aside.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Wash basmati rice, add the fried spices and cook the rice and keep aside. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Heat ghee in a vessel and add the marinated chicken pieces. Cover the lid and cook till the chicken is tender. Remove lid and cook till water evaporates and chicken is left with a thick gravy. Keep aside.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Take a large vessel and spread a layer of chicken with gravy and top it with some fried onion. Spread some cooked rice on this layer. Again spread a layer of the remaining chicken with gravy and top it with some more fried onion and spread the remaining cooked rice over this layer. Top it with the remaining fried onion. Cover tightly with the lid so that the steam does not escape (I use flour dough to seal the lid tightly around the vessel). Cook on a very low flame for 10 minutes (I keep the vessel on a hot tava and cook it for 15 minutes. When cooked on indirect heat, the rice and chicken does not get burnt). Remove from the flame and serve with cucumber raita.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-81581493302167276262011-10-06T09:05:00.000+03:002011-10-06T09:09:48.566+03:00Rasgulla<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> <br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Milk: 1 litre</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lemon juice: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sugar: 2 cups</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Water: 4 cups</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cardamom powder: ½ tsp</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcohh5EGiLOgGevPfAgaptt1HNPz67VF4v272RNxkg2iF9Nw4kFVwfVZhG9S3Oo4v_tIzG7NAWOUW9PWLgwJxYKz56H8hC5WPTu9tk1lP9Anp61Vw9FE6v4ARXaHP9WEDCJ7gwMZFSh8Bt/s1600/rasgullas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcohh5EGiLOgGevPfAgaptt1HNPz67VF4v272RNxkg2iF9Nw4kFVwfVZhG9S3Oo4v_tIzG7NAWOUW9PWLgwJxYKz56H8hC5WPTu9tk1lP9Anp61Vw9FE6v4ARXaHP9WEDCJ7gwMZFSh8Bt/s400/rasgullas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Rasgullas</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8YT9YLE1XIlWGGIIco2lb2e8goJMQ77X5Fhm1YlU1Qcqd_wGV4CjGZXaNmhZ-MIPbtsrGAi_agWmEu2_bNkEOCktW-v5Xhlh_M-Q8g9hRsB6baJXInbAYxkqp09dtgKEYYb4TQ_jToGd/s1600/paneer1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8YT9YLE1XIlWGGIIco2lb2e8goJMQ77X5Fhm1YlU1Qcqd_wGV4CjGZXaNmhZ-MIPbtsrGAi_agWmEu2_bNkEOCktW-v5Xhlh_M-Q8g9hRsB6baJXInbAYxkqp09dtgKEYYb4TQ_jToGd/s400/paneer1.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panee<b>r</b></td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">First prepare the paneer. For that boil milk in a thick bottomed pan and bring it to a boil. Mix lemon juice in half cup of water and add it to the boiling milk stirring the milk gently. The milk curdles and will start separating </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">from the whey. Once the milk water looks pale green, remove from the heat and drain it using a strainer with muslin cloth. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Wrap the muslin cloth and rinse well in cold water so that the lemon smell goes out from the paneer. Squeeze the cloth thoroughly to remove excess water. You can keep the wrapped paneer under a heavy object for about an hour, but this can remove all water and paneer can become little hard. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">After removing water from the paneer, take a pinch of it on your palm and rub with your finger for about 10 seconds and see if you are able to make a firm, but a smooth ball. After removing all the excess water, place the paneer on a dry clean surface and knead it well for 5-6 minutes. This helps to smoothen the paneer like soft dough. If the paneer is too crumbly, you can add half a tablespoon of water. Now the paneer is ready for rasgullas.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Prepare small and smooth balls of equal size. I prepare 15 balls of equal size. While preparing these balls apply some pressure in the beginning and release the pressure when forming the balls. The size can be of desired ones as the cooked rasgullas will double in size.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mix sugar and water in a large pressure cooker and bring it to a boil on a medium high flame. Add the paneer balls and close the lid. Do not cover the whistle. When the cooker starts steaming, reduce the heat to medium and cook for 7-8 minutes. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove from the flame and wait for 4-5 minutes before opening the lid. Add cardamom powder and stir gently before transferring them to a bowl. Cooked rasgullas should be spongy. Refrigerate them before serving. Chilled rasgullas will have soft texture and be less spongy. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5620697103521711636.post-23342418152696243162011-10-05T09:14:00.000+03:002011-10-06T09:10:51.031+03:00Rava Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Rice flour: 2 cups<br />
Rava/ Semolina: 1 cup<br />
All-purpose flour: ½ cup<br />
Salt: To taste</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped onion: ¼ cup</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mustard seeds: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped green chili: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pepper corn: 5-6</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cumin seeds: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped curry leaves: 1 tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped ginger: ½ tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped coriander leaves: 2-3 tsp</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Oil and ghee </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJws9FYFlCBD9hOAzFxvamdk20zYPaW2DB6Mh4-EelUu1kk01wf7egkJbcd0Ha8rp8lwFt1_T2W6sciLNb5wzPHVDt_v1He5oFV7Mvqf00CfuxJDZDap4CdWM5EEJcwfFLOCAJDVZHsEV/s1600/ravadosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJws9FYFlCBD9hOAzFxvamdk20zYPaW2DB6Mh4-EelUu1kk01wf7egkJbcd0Ha8rp8lwFt1_T2W6sciLNb5wzPHVDt_v1He5oFV7Mvqf00CfuxJDZDap4CdWM5EEJcwfFLOCAJDVZHsEV/s400/ravadosa.jpg" width="245" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Method</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mix the rice flour, all-purpose flour, semolina and salt well. Add water and prepare a very thin batter, thinner than the normal dosa batter. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkQCiSvFWO9mtMlLSM_Nk-1Z4T62WlPGUULf8D2Lj0OSepyh04HKzaTDsas8yeQZOxbg-AnMtqVSjdK_EiG-nZvngjIAOZsxc7fjo6ueCpyUqOX4N-yGQU0vlEpu9kYAtmirFldF8HciV/s1600/IMG_0737a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkQCiSvFWO9mtMlLSM_Nk-1Z4T62WlPGUULf8D2Lj0OSepyh04HKzaTDsas8yeQZOxbg-AnMtqVSjdK_EiG-nZvngjIAOZsxc7fjo6ueCpyUqOX4N-yGQU0vlEpu9kYAtmirFldF8HciV/s400/IMG_0737a.jpg" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41n3m3RJHzcqElMLGsUvgKSMz_eae7Ysx0i9D6_sx6vmAvuYQTxr_IPCOqA_MXSRrYmlbFE3E3RGShyphenhypheny5oXcLvp34fnp4UZdJQmYTwd9zyG_crKz9UMOPsH5wf75-YSX65abIj7CszY4W/s1600/IMG_0738a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41n3m3RJHzcqElMLGsUvgKSMz_eae7Ysx0i9D6_sx6vmAvuYQTxr_IPCOqA_MXSRrYmlbFE3E3RGShyphenhypheny5oXcLvp34fnp4UZdJQmYTwd9zyG_crKz9UMOPsH5wf75-YSX65abIj7CszY4W/s400/IMG_0738a.jpg" width="400" /></a></td></tr>
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KZ9N7jFxaxy65BeEgk65YvWD4256GGCApEzHz_F5lUhc4na36voLwrQZ-qMMtGYeWLArnwmNEwp1k5OhuQ2d2jXwgXo46YIs8hylKXVkDaelhCZppbjw4qKCUrGzDLO8S6iaPULj3K1Y/s1600/IMG_0741a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KZ9N7jFxaxy65BeEgk65YvWD4256GGCApEzHz_F5lUhc4na36voLwrQZ-qMMtGYeWLArnwmNEwp1k5OhuQ2d2jXwgXo46YIs8hylKXVkDaelhCZppbjw4qKCUrGzDLO8S6iaPULj3K1Y/s400/IMG_0741a.jpg" width="400" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat 1 tablespoon of oil in a pan and add mustard seeds. When they splutter, add curry leaves, chopped onion, chopped green chili, chopped ginger, pepper corn and chopped coriander. Saute till the onion turns translucent and then add this seasoning to the batter.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx76UilGijd61Ocb16bgnqBWKDfoPchOvPr-1FuQmUWv0CevhLLziQspXqqmT9PqGzT8vbNbSZBGiMS-ZORy8Khee7SW7WQ4DsUvftzYKhoSaiJRTvK25P3QqMOklxl2zgCPeGfuZ9hTnx/s1600/IMG_0743a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx76UilGijd61Ocb16bgnqBWKDfoPchOvPr-1FuQmUWv0CevhLLziQspXqqmT9PqGzT8vbNbSZBGiMS-ZORy8Khee7SW7WQ4DsUvftzYKhoSaiJRTvK25P3QqMOklxl2zgCPeGfuZ9hTnx/s400/IMG_0743a.jpg" width="283" /></a></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BDngIUGO5AV_OFvCFkzUtGaQGObYE8VnI0JpufOYmx5BTJ68HHdazCpjkggidfT-VEOUqeTXeBlJxjaBLuRKPMas5NH4VdYa8G0sYL6dmvF8fF805Teecbm2_Mv6cCAb2tYMIjCEtJUj/s1600/IMG_0744a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BDngIUGO5AV_OFvCFkzUtGaQGObYE8VnI0JpufOYmx5BTJ68HHdazCpjkggidfT-VEOUqeTXeBlJxjaBLuRKPMas5NH4VdYa8G0sYL6dmvF8fF805Teecbm2_Mv6cCAb2tYMIjCEtJUj/s400/IMG_0744a.jpg" width="307" /></a></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat the tawa well. Rava dosa cannot be spread like ordinary dosa from the middle to the sides, so take one ladle full of batter and spread it on the hot tawa starting from the sides and finishing off in the middle. Sprinkle ½ tsp of oil and ½ tsp of ghee on the sides. When it becomes golden brown turn it over. Serve hot with coconut chutney.</span></div></div>Unknownnoreply@blogger.com0