tag:blogger.com,1999:blog-73703244484828962612024-02-20T01:51:42.250-08:00My world of baking and more.....Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-7370324448482896261.post-74871310282226546412016-11-05T09:29:00.001-07:002016-11-05T09:40:40.169-07:00Kasoori Methi Chicken Curry (Fenugreek Flavoured Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
Winters are setting in. So, I finally get in the mood to blog again. this week I made the Kasoori methi Chicken curry that is a big favorite in my house. It's pretty easy to make and taste so yummy with bread/ rotis.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAX9Xxgi5GCIr3UDPBBWuV4dgSoCRuLnhG82sVj1J00MWi5dx72uMSkj1c2gy08Yqk-WVbst2-aj1SOZZI1zBziOqVviRhoqpKOzFaV111cuUo4pSWuM2BGo4ypYGpovi7dKHXLRcnIU2E/s1600/1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAX9Xxgi5GCIr3UDPBBWuV4dgSoCRuLnhG82sVj1J00MWi5dx72uMSkj1c2gy08Yqk-WVbst2-aj1SOZZI1zBziOqVviRhoqpKOzFaV111cuUo4pSWuM2BGo4ypYGpovi7dKHXLRcnIU2E/s320/1.PNG" width="237" /></a></div>
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Kasoori methi is none other than dried fenugreek leaves that are easily available all over India in grocery stores and Indian stores overseas. Even a paste of fenugreek leaves can be used instead. If you do not find kasoori methi at all, just make this chicken curry without it. However, I love adding this spice for the lovely aroma.<br />
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Also, this gravy is white in color. So, no turmeric.<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Chicken: 500 gm (cut into medium size pieces)</div>
<div>
Curd/Dahi/Yoghurt: 1/2 cup + 2 tablespoons</div>
<div>
Ginger-garlic paste: 1 teaspoon</div>
<div>
Crushed black pepper: 1 teaspoon</div>
<div>
Shukno lonka/dry red chilli: 1</div>
<div>
<div>
Kasoori methi: 1 and a half teaspoon</div>
<div>
Salt to taste</div>
<div>
Chilli powder/ cayenne pepper powder: 1/2 teaspoon</div>
<div>
Onion (chopped): 3 medium ones</div>
<div>
Tomato (chopped): 1 (optional)</div>
<div>
White oil (any refined oil): 1 tablespoon</div>
<div>
Milk: 1 cup</div>
<div>
Ghee/butter: 1 teaspoon</div>
<div>
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<h4 style="text-align: left;">
Procedure:</h4>
<div>
1. Take the chicken pieces in a bowl. Add the curd, half teaspoon ginger garlic paste, crushed black pepper, salt. Mix well and keep the marinated chicken in the fridge for 2 hours.</div>
<div>
2. After 2 hours take out the chicken and let it come to room temperature. Heat oil in a wok/kadahi. When oil is hot, add the red chili and kasuri methi. Once you get a lovely aroma of the methi, add the chopped onions and stir fry. The onions should become transparent. Do not over-fry. Add chopped tomatoes (if using) and half teaspoon of ginger-garlic paste. Fry for a minute.</div>
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3. Add the marinated chicken along with the marinade. Just dunk everything into the wok.</div>
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4. Mix well and add chilli powder + salt to taste.</div>
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5. Add milk and let the gravy come to boil. Make sure that you do not add any turmeric because this is a white gravy.</div>
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6. Now keep on low flame and cook covered. Occasionally, open the cover and stir the gravy so that the meat does not stick to the bottom of the pan. Add some more water/milk if needed.</div>
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7. Once the chicken is cooked and tender turn off the gas. Garnish with a teaspoon of ghee and a teaspoon of kasoori methi. Serve not with rotis/ parathas. :)</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-52268331619942591902016-08-30T01:43:00.000-07:002016-08-30T01:44:39.862-07:00Mutton Curry in a Hurry!<div dir="ltr" style="text-align: left;" trbidi="on">
So refreshing to write a blog post again. It's been such a long time that I have opening the Drafts to write a recipe again. Feeling delighted!<br />
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This weekend, we were in a festive mood. My daughter got an award at her school. So, on Sunday morning, the hubby-man casually remarks that today I will be cooking the mutton curry for lunch. Helllooo! I had so many tasks and zero time to cook this dish.<br />
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By the time, it was 12.30 pm I was jumping about like a headless chicken folding clothes and doing a hundred tasks around the house. By the time, the mutton was not even marinated!!!<br />
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<br />
Finally, I decided to make the mutton using this easy and fast recipe. Here it is:<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Mutton: 500 gms</div>
<div>
Curd: 3 tablespoons</div>
<div>
Onion paste: 2 tablespoons</div>
<div>
Ginger-garlic paste: 1 teaspoon</div>
<div>
MDH meat masala: 2 heaped tablespoons</div>
<div>
Mustard oil: 2 tablespoons</div>
<div>
Ghee: 2 teaspoons</div>
<div>
Haldi powder: 1/2 teaspoon</div>
<div>
Chilli powder: 1/2 teaspoon</div>
<div>
Onions: 2 medium (chopped fine)</div>
<div>
Potatoes: 3-4 (peeled and cut in half)</div>
<div>
Tomatoes: 2-3 medium sized chopped</div>
<div>
<br /></div>
<div>
For the mutton stock:</div>
<div>
One inch piece of ginger, one onion cut in half, 3-4 cloves of garlic, small piece stick of cinnamon, 2-3 green elaichi, 1 big elaichi, and 2-3 cloves.</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
1. Place the mutton pieces in the pressure cooker along with the other ingredients for the mutton stock. Pour enough water to cover the mutton. Pressure cook for 5-6 whistles. Let the steam escape on its own. Remove the steamed mutton pieces and keep the stock aside.</div>
<div>
2. In a wok/kadhai, heat mustard oil. When the oil is smoking hot, add a teaspoon of sugar. Now fry the potatoes. Remove the potatoes with a slotted spoon and keep aside. </div>
<div>
3. Add a handful of whole garam masala (cardamom, cinnamon, and cloves) to the oil. Now fry the onions. Keep some fried onions aside.</div>
<div>
4. Add the tomatoes and fry for 2-3 minutes. In a bowl, add the curd, meat masala, onion paste, turmeric powder, and chilli powder.</div>
<div>
5. Add the wet paste to the kadhai and fry the masala till oil separates.</div>
<div>
6. Now add the steamed mutton pieces and fry some more. Add slight amount of mutton stock so that the masala does not stick to the bottom of the pan.</div>
<div>
7. Repeat this step. Keep adding the mutton stock and frying the meat till it turns red in color. this will take much less time since the meat is pre-cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVDAFxqvN841nENLs9qm7rRF0LuIkpNo-OAoMibI8m_vVxN-t4ciFfGvS4Ti9sCDejaGo04rlxGoeGEBxNGD5ApoSjrtmZrh15EYGxtCFFQ8lXb3-2zn1f3utaXip7eE8o90TZ7TR_-QS/s1600/4580288050879240190-account_id%253D1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVDAFxqvN841nENLs9qm7rRF0LuIkpNo-OAoMibI8m_vVxN-t4ciFfGvS4Ti9sCDejaGo04rlxGoeGEBxNGD5ApoSjrtmZrh15EYGxtCFFQ8lXb3-2zn1f3utaXip7eE8o90TZ7TR_-QS/s320/4580288050879240190-account_id%253D1.jpg" width="320" /></a></div>
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<div>
8. Once the meat takes on a red color, add the remaining mutton stock till the meat pieces are submerged. Add salt and sugar to taste. Cover the kadhai and let it boil for 7-8 minutes.</div>
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9. Take off the gas and add ghee on top.</div>
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10. Serve hot with hot rice.</div>
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<div>
This is not a typical way of mutton preparation but you can try it out if in a hurry! :)</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-51659433952413430142016-01-31T10:21:00.000-08:002016-01-31T10:21:43.240-08:00Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Sunshine on my window and winter is ready to bid adieu from Kolkata.<br />
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Before the winters are gone wanted to bake some cakes with oranges. Oranges are an universal fave during winters. Throughout the winters, me and daughter have been snacking on oranges. I don't like orange juice. I love to take the small bite size pieces in my mouth. The sweet natural juice that oozes out from each piece is pure heaven.<br />
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This winter we made and orange chocolate cake and today I baked a simple orange loaf cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVT5vrYs8vBYRHzTdBYBdWVl_OTBjL86BXQq2sBE4IklSRHZ5DcqX1TVtvhyZ7-GZs_3y-4nt-l_ErbSlr6I78kWmFEX1LeeY_hWG67VQR2xRqjM_HSOTmWyWT9v8y_e2pJwn5491DjKlW/s1600/12552630_10153447054598037_8298225091681507284_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVT5vrYs8vBYRHzTdBYBdWVl_OTBjL86BXQq2sBE4IklSRHZ5DcqX1TVtvhyZ7-GZs_3y-4nt-l_ErbSlr6I78kWmFEX1LeeY_hWG67VQR2xRqjM_HSOTmWyWT9v8y_e2pJwn5491DjKlW/s320/12552630_10153447054598037_8298225091681507284_n.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbktML5pAOCNVuHK1fp8WBfLhsUVbu9kZPm74j_7TLdE3X73EaI80QwTL0el0QGbdpsKcmT2ILAf4zI2-7t_oa0mIdtty6GSJ-TIvIK_Vwdp8x0hN1MZTehuEvZjDM24SSoiZ7aI29uIXr/s1600/IMG_20160131_125359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbktML5pAOCNVuHK1fp8WBfLhsUVbu9kZPm74j_7TLdE3X73EaI80QwTL0el0QGbdpsKcmT2ILAf4zI2-7t_oa0mIdtty6GSJ-TIvIK_Vwdp8x0hN1MZTehuEvZjDM24SSoiZ7aI29uIXr/s320/IMG_20160131_125359.jpg" width="240" /></a></div>
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Here is how I made it:<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
<div>
All purpose flour: 1 and a half cups</div>
<div>
Sugar: 1 cup</div>
<div>
White oil: 1/4th cup</div>
<div>
Vanilla essence: 1/2 tsp</div>
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Baking powder: 1 tsp</div>
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Baking soda: 1/2 tsp</div>
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Eggs: 2</div>
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Oranges: 2 big ones</div>
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Chilled milk: 1 cup</div>
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<h4 style="text-align: left;">
Process:</h4>
<div>
1. First peel the oranges and take the pieces out. Discard the seeds and the white fibres.</div>
<div>
2. Just squeeze the pieces with your hands to make a pulp. Mixer not required. Gather all the ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETsKsTqWVvdwu-DRD_9wf8_lrJEOSiejp6tbbITkQJdscdZUFIrSX42EIQCjYK9fDT45nO6zmj3ED9wPj9E2fEh55f4uwdF3U3DZOHqx_O0o3irOVMACf1qnigleGt8M4kBIbdik5Ngu7/s1600/IMG_20160131_100011_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETsKsTqWVvdwu-DRD_9wf8_lrJEOSiejp6tbbITkQJdscdZUFIrSX42EIQCjYK9fDT45nO6zmj3ED9wPj9E2fEh55f4uwdF3U3DZOHqx_O0o3irOVMACf1qnigleGt8M4kBIbdik5Ngu7/s320/IMG_20160131_100011_1.jpg" width="240" /></a></div>
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3. Mix the orange pulp, sugar and eggs. Mix well. Now add the milk, vanilla essence and oil.<br />
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4. In a bowl add the flour and baking soda + baking powder. In case you want to make a chocolate orange cake, add 2 tablespoons of cocoa powder.<br />
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5. Add the flour to the wet mixture in batches. Mix well to make a lump-free batter.<br />
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6. Pre-heat oven to 180 degrees C for 10 minutes.<br />
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7. Grease a baking pan. Pour the batter in the pan.<br />
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8. Bake for 40 minutes at 180 degrees C.<br />
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9. Take out of oven. Cool till cake is warm to touch.<br />
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10. Slice the cake and enjoy.<br />
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com2tag:blogger.com,1999:blog-7370324448482896261.post-56308893529449900922015-12-21T00:38:00.003-08:002015-12-21T00:39:36.807-08:00When Hunger Strikes...Healthy Onion Crackers (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from a video recipe on Youtube)</h3>
<div>
Once the baking bug strikes, it is very difficult for me to keep away.</div>
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<div>
Today's recipe is a healthy one. Crispy crunchy eggless onion crackers with whole wheat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb1OHDoVpV2bGHaffODXjGx8CtGRsTjA1AOnba24IfjqkvvGauSSeC9FMXWI38JmFLBRbIJwvl-rmARM6fWZJqXNSGWv6wURc_Q2z3xQKixTZjGnEZJXORZ5lZ7sH7xEJAmN_L-zit9WL/s1600/2015-12-20+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb1OHDoVpV2bGHaffODXjGx8CtGRsTjA1AOnba24IfjqkvvGauSSeC9FMXWI38JmFLBRbIJwvl-rmARM6fWZJqXNSGWv6wURc_Q2z3xQKixTZjGnEZJXORZ5lZ7sH7xEJAmN_L-zit9WL/s400/2015-12-20+%25284%2529.jpg" width="400" /></a></div>
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<div>
You can find the video link here: <a href="https://www.youtube.com/watch?v=1mjk9boAqEk" target="_blank">video link</a></div>
<div>
<br /></div>
<div>
Here is how I made it:</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Whole wheat flour: 1 and a half cups</div>
<div>
APF (Flour): 1/2 cup</div>
<div>
White oil: 1/4 cup</div>
<div>
Caraway seeds: 1 tsp</div>
<div>
Unbroken wheat dalia: 2 tablespoons</div>
<div>
Salt: 1 tsp</div>
<div>
Sugar: 2 tsp</div>
<div>
Baking soda: 1 tsp</div>
<div>
Onion (chopped): 1/2 cup</div>
<div>
Green chillies: 2 (chopped)</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
1. In a bowl take all the ingredients. Add enough warm water to make a stiff dough. Try to as less water as possible.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFxerNzR5nqD3Da2mhVsH_aMF2MVYuEhD1d1wRVpWitsVBlCN_yeN56GiwEY05tfWrSjqxB6btY0g77i4es__Dx0klu0dLoyJGQVEUaqgbwutj5d6wHbCzsk75qYDfSdKFQJKh5izgfek/s1600/2015-12-20+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFxerNzR5nqD3Da2mhVsH_aMF2MVYuEhD1d1wRVpWitsVBlCN_yeN56GiwEY05tfWrSjqxB6btY0g77i4es__Dx0klu0dLoyJGQVEUaqgbwutj5d6wHbCzsk75qYDfSdKFQJKh5izgfek/s320/2015-12-20+%25282%2529.jpg" width="192" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
2. Take a portion of the dough. Roll it into a thin roti. Using cookie cutter/ a glass cut out circles.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfgC4yNIok9uOYGOFQV0we_ueffRj9-8CidJdIg2r-NiHQtABF594fZZFDCuX-wugBsPSHZkAKi9gH1MZG_avBaUGJfoXmJg8s_0I_nSFJIOkwh0n6oPPF6wIun-LpsjY4y5KM7zroEjn/s1600/2015-12-20+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfgC4yNIok9uOYGOFQV0we_ueffRj9-8CidJdIg2r-NiHQtABF594fZZFDCuX-wugBsPSHZkAKi9gH1MZG_avBaUGJfoXmJg8s_0I_nSFJIOkwh0n6oPPF6wIun-LpsjY4y5KM7zroEjn/s320/2015-12-20+%25283%2529.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
3. Preheat the oven to 175 degrees C for 10 minutes. Place the cookies on a tray and bake for 22-25 minutes. The underside of the cookies should be golden - brown. (After 10 minutes, you should flip the cookies for even cooking.)</div>
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<div>
4. Serve hot with a cup of tea.</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-44349198509452426202015-12-20T09:23:00.001-08:002015-12-20T09:23:27.607-08:00Winter Evenings....and Chicken Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from Niru Gupta's Chicken Pie Recipe)</h3>
<div>
<br /></div>
<div>
After a lot of dilly-dallying winter is finally here in Kolkata. I was also in the deep freezer mode as far as cooking and blogging was concerned. Haven't tried any new recipe in quite a while.</div>
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<div>
With the advent of winter, the hubby man has been giving me gentle reminders that I need to bake regurlarly. (Since, I am on the weight loss mode, I was trying to avoid baking yummy goodies.) Cakes and cookies though fabulous in taste are not good for one's waist. (Hee! haw!)</div>
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<br /></div>
<div>
<br /></div>
<div>
Anyway, I was planning to bake something savory this time. And to answer my prayers, the hubby man bought me a pie-tin this weekend. I tried my hand at making a simple chicken pot pie. This is the pie in all its golden glory.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwDdviw7o6bHyalYWxxWCqI5jKYQhe4MqUvf3tEI4n7KSiIfIQ6CocXEMQOD9LdHgfb1T_Nq3PJnx3e_1FeR_zbZbM9zYK4LR_hUJFrtfVQFcnNcfxaVQfC9AHnt0p_p42ZcEJT6YjYhd/s1600/IMG_20151220_145219%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwDdviw7o6bHyalYWxxWCqI5jKYQhe4MqUvf3tEI4n7KSiIfIQ6CocXEMQOD9LdHgfb1T_Nq3PJnx3e_1FeR_zbZbM9zYK4LR_hUJFrtfVQFcnNcfxaVQfC9AHnt0p_p42ZcEJT6YjYhd/s400/IMG_20151220_145219%255B1%255D.jpg" width="400" /></a></div>
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You can find the original recipe here: <a href="http://food.ndtv.com/recipe-chicken-pie-98937" target="_blank">recipe link</a>. </div>
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Here is how I made it:</div>
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<h4 style="text-align: left;">
Ingredients:</h4>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">To make the dough:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 cups refined flour (APF)<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cup butter <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tsp vinegar in an egg or 1/4 cup cold milk <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 tsp salt <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tsp baking powder <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">To make white </span>sauce<span style="font-family: inherit;">:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 cups milk <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 Tbsp refined flour <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 Tbsp butter <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tsp salt <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">To make chicken filling:</span></div>
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500 grams chicken- boneless, cooked and diced</div>
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<span style="font-family: inherit;">1/4 tsp white pepper/ black pepper powder</span></div>
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<span style="font-family: inherit;">A pinch of rosemary (optional)</span></div>
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1 Tbsp slightly beaten egg or milk to glaze the pie</div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Process:</span></h4>
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<span style="font-family: inherit;">1. In a mixing bowl/plate add flour and butter. Mix the butter thoroughly with the dry flour using your fingers. The flour texture will become like breadcrumbs.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2. To the flour, add vinegar, egg, salt. Add some milk to knead the dough. The dough will be soft. Keep aside in the fridge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj2OaFW5BWaUYTYrik-aoraZXg_TUtXCcucm3z5g5qW7qvd5cXf4yc4vCjIp-AYQ8yUKyT8JfTPqgMwE00wu7KHaEBst5-1qq0uU9ge8jNH8HTTf6qQJ0B_3kbi5GnJabbZG1OtJw_P6D/s1600/IMG_20151220_122759%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj2OaFW5BWaUYTYrik-aoraZXg_TUtXCcucm3z5g5qW7qvd5cXf4yc4vCjIp-AYQ8yUKyT8JfTPqgMwE00wu7KHaEBst5-1qq0uU9ge8jNH8HTTf6qQJ0B_3kbi5GnJabbZG1OtJw_P6D/s320/IMG_20151220_122759%255B1%255D.jpg" width="320" /></a></div>
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3. Now, heat butter in a pan. Add 2 tbsp APF and stir fry. Now slowly add milk and stir till the sauce becomes thick. Do not let lumps form.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkVO3IkV0DDTQoQP7Mh81gfqzSzqq_ZhkM44Cikz0h8iipi0GLasVBiOMRDOxLWcTV0VyGJbs9kIl6vm5A7YVZ018SHm23ejhpVGh-UziDoIIdDibTKgvJ7d7mFoek-KUEm3PKVEJH2H4/s1600/IMG_20151220_125911%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkVO3IkV0DDTQoQP7Mh81gfqzSzqq_ZhkM44Cikz0h8iipi0GLasVBiOMRDOxLWcTV0VyGJbs9kIl6vm5A7YVZ018SHm23ejhpVGh-UziDoIIdDibTKgvJ7d7mFoek-KUEm3PKVEJH2H4/s320/IMG_20151220_125911%255B1%255D.jpg" width="192" /></a></div>
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4. To make the chicken filling, heat 2 tsp white oil. Add half teaspoon of ginger-garlic paste and 1/2 cup of chopped onions. Saute lightly and add some chopped vegetables of your choice. I added chopped carrots and tomatoes. Now add the chicken mince. Stir fry for a minute. Add a dash of mixed herbs and rosemary. Add salt and pepper powder to taste. </div>
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5. Once the chicken mince is cooked, add the white sauce to it and lower the flame. Keep stirring from time to time. The sauce with thicken further and you will get a thick creamy filling. Turn off the gas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErYHLvnqd9k7s9c8ru0K3wmTptoVLeW1CAdROk_jugRjRbIzeHWpEHqq8Lp2mjKcCfkvONWPdI7ECCeaBRbiC_uIEFQ1KDDfDFeE7F9pFpPCxQrnbZteYPkpiUuLMB9oP5QW54-lQ7VCt/s1600/IMG_20151220_130054%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErYHLvnqd9k7s9c8ru0K3wmTptoVLeW1CAdROk_jugRjRbIzeHWpEHqq8Lp2mjKcCfkvONWPdI7ECCeaBRbiC_uIEFQ1KDDfDFeE7F9pFpPCxQrnbZteYPkpiUuLMB9oP5QW54-lQ7VCt/s320/IMG_20151220_130054%255B1%255D.jpg" width="320" /></a></div>
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6. Take the dough out of the fridge. Divide it into two parts. One part should be bigger than the other.</div>
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7. Roll the bigger ball of dough into a thick roti. Here is my 8-year-old rolling out the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJedRKOJN14OhE4cO0kz69TZ7Cs34gG411bCcuQRzrymFXMFfUQCi6Cdj9u37dh1KJY348RB4M_OC3WGSbi4JYhG03hIrigm1V0G88FoLnqUhS3gDl6lBaoPf4zcd7qrEe29U7DHIoUCFz/s1600/IMG_20151220_131442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJedRKOJN14OhE4cO0kz69TZ7Cs34gG411bCcuQRzrymFXMFfUQCi6Cdj9u37dh1KJY348RB4M_OC3WGSbi4JYhG03hIrigm1V0G88FoLnqUhS3gDl6lBaoPf4zcd7qrEe29U7DHIoUCFz/s320/IMG_20151220_131442.jpg" width="320" /></a></div>
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9. Grease the pie tin. Place the roti carefully on the tin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyT9kFlLXzLDwEKc_GlTG35DMBWnC3jHZGYPT1et9onSvutinKJYB4tjzCRCImps0HQYY9TfMYrhVfT_2UGPeDVw4hFa7qXRWj29AmmfKtv6_GD7sEa4XBaqnMC12Dc-U0u05YIQLwU7Ki/s1600/IMG_20151220_132040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyT9kFlLXzLDwEKc_GlTG35DMBWnC3jHZGYPT1et9onSvutinKJYB4tjzCRCImps0HQYY9TfMYrhVfT_2UGPeDVw4hFa7qXRWj29AmmfKtv6_GD7sEa4XBaqnMC12Dc-U0u05YIQLwU7Ki/s320/IMG_20151220_132040.jpg" width="320" /></a></div>
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10. Pour the chicken filling on top of this base (roti).</div>
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11. Now roll the other piece into a roti and place it on top of the pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgRj8ukMcYtUzYlI_9d-Vr3aCePZZ-5pD8anMaDMEE7efKUeqBSG9sVnl6G_GETJ64shhIEc2p19oxxcrF5rYW5HmoP_DlF5QvWpAeKjEbmVWXYYxNaq6ZsiBOQk5u_LH82Ed2k3GsO8g/s1600/IMG_20151220_133216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgRj8ukMcYtUzYlI_9d-Vr3aCePZZ-5pD8anMaDMEE7efKUeqBSG9sVnl6G_GETJ64shhIEc2p19oxxcrF5rYW5HmoP_DlF5QvWpAeKjEbmVWXYYxNaq6ZsiBOQk5u_LH82Ed2k3GsO8g/s320/IMG_20151220_133216.jpg" width="320" /></a></div>
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12. Prick tiny holes on the pie surface using a fork and brush with egg white. Pre-heat the oven to 160 degrees C for 10 minutes.</div>
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13. Bake the pie in the oven for 45-50 minutes. The top crust should turn golden.</div>
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14. Remove form the oven and serve hot!</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com5tag:blogger.com,1999:blog-7370324448482896261.post-41340400568798653872015-11-07T08:30:00.001-08:002015-11-07T08:33:20.928-08:00The No-Grind Bombay Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from VysyasRecipes: Bombay Chutney)</h3>
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I have been missing in action for nearly six months now. My laptop conked off and since then I have hardly been posting recipes.</div>
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Today was an exception. I got a lovely chutney recipe from the net. I simply had to make it at home and blog about it. This recipe is simple to make, all the ingredients are readily available at home...and whats more...it does not involve any grinding at all.</div>
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This versatile chutney can be eaten as a side dish with poori/paratha/dosa and of course with idli too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedIeToVZPZerjrBoDvYZjC59db8KVnfh8qJjNgwMQJfhVSt8ZN94oEKwXQGoJ8Zn0ajOqjp5eSrQvY5d2sdyFCrSA-8MGlfgJ6tlFORl1NFgUdUu6SdJcamWz0_bX3joC6D3kAFexbc4z/s1600/IMG_20151107_100214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedIeToVZPZerjrBoDvYZjC59db8KVnfh8qJjNgwMQJfhVSt8ZN94oEKwXQGoJ8Zn0ajOqjp5eSrQvY5d2sdyFCrSA-8MGlfgJ6tlFORl1NFgUdUu6SdJcamWz0_bX3joC6D3kAFexbc4z/s400/IMG_20151107_100214.jpg" width="240" /></a></div>
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I found the original recipe <a href="http://www.vysyasrecipes.com/2013/11/bombay-chutney-side-dish-for-chapathi.html" target="_blank">here</a>.</div>
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Here is how I made it:</div>
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<h4 style="text-align: left;">
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Ingredients:</span></b></h4>
<div class="MsoNormal" style="background: white; line-height: 13.85pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="color: #222222;">Besan flour - 2 tbsp</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Green chillies - 2.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">chilli powder - 3/4 tsp.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">salt - to taste.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">turmeric powder - 1/8 tsp.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">onions - 2. (cut lengthwise)</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">tomato - 1 (chopped medium).</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">ginger - 1/2 inch</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<h4 style="background: white; line-height: 13.85pt; text-align: left;">
<b><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For
tempering:</span></b></h4>
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<span style="font-family: inherit;"><span style="color: #222222;">Mustard seeds - 1/2 tsp,</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">curry leaves: 3-4</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">chana dal - 1 tsp.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">curry leaves - few</span><span style="color: #222222;"><o:p></o:p></span></span></div>
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 13.85pt;">white oil: 1 and half
teaspoon</span></div>
<h4 style="background-color: white; color: #222222; line-height: 18.48px; text-align: left;">
<span style="font-family: inherit;">Process:</span></h4>
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1. First mix the besan with some water to form a thick, lump-free mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxhjDqCUVkQcG0hAhyphenhyphenY5sueP1-gXzhNwL4v74fIfuhyN0v3T7Kv6wGZs8lKxvIqRTD7hrf78HJcJAHthpM9G0x8IOaN9WQ9IUcNocREgb4riI2hckPy4ylYKOHsK5S3lgi9WvBZ8oYn_N/s1600/IMG_20151107_091959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxhjDqCUVkQcG0hAhyphenhyphenY5sueP1-gXzhNwL4v74fIfuhyN0v3T7Kv6wGZs8lKxvIqRTD7hrf78HJcJAHthpM9G0x8IOaN9WQ9IUcNocREgb4riI2hckPy4ylYKOHsK5S3lgi9WvBZ8oYn_N/s320/IMG_20151107_091959.jpg" width="320" /></a></div>
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2. Next, heat oil. Add all the ingredient for tempering and green chillis. When the mustard seeds start spluttering add chopped onions and fry for a minute.</div>
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3. Add the tomatoes. Also add salt, turmeric, and chilli powder. Fry for some time. The tomatoes will turn mushy.</div>
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4. At this point, add the besan mixture. Keep stirring till the besan does not have a raw smell.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWkovRupocMDSEe4hkFuaKmJWuLdwZAAMDOWCwoqkI5bCGBosIoe1xy0nEVLYV3u2xxqB6z8VtvZuPKMXn66AVTNkisZtBO3nucekpRKsXcDP0MOkwZashRm8NkjpFfyK20vkRA_EDZx-/s1600/IMG_20151107_092840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWkovRupocMDSEe4hkFuaKmJWuLdwZAAMDOWCwoqkI5bCGBosIoe1xy0nEVLYV3u2xxqB6z8VtvZuPKMXn66AVTNkisZtBO3nucekpRKsXcDP0MOkwZashRm8NkjpFfyK20vkRA_EDZx-/s320/IMG_20151107_092840.jpg" width="320" /></a></div>
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<div>
5. The mixture will become thick.</div>
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6. Take off the gas and serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkODXA3O8uRKjjmMeQPHi6yE14tt_oln3qPmdP0LcGc8NGWXa-HJrLhVbyrR3OMktW2kmuQfhkEAAEYX9lk8l2YXuG3y9rpGreV8YhPWagHvNG875gDRhXxfQDI7MSYHuZay0QUUfLLN4a/s1600/IMG_20151107_100158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkODXA3O8uRKjjmMeQPHi6yE14tt_oln3qPmdP0LcGc8NGWXa-HJrLhVbyrR3OMktW2kmuQfhkEAAEYX9lk8l2YXuG3y9rpGreV8YhPWagHvNG875gDRhXxfQDI7MSYHuZay0QUUfLLN4a/s320/IMG_20151107_100158.jpg" width="192" /></a></div>
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<div>
I served it with rava idlis that I made at home. Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com2tag:blogger.com,1999:blog-7370324448482896261.post-81048728594027142292015-06-27T07:08:00.001-07:002015-06-27T07:09:23.015-07:00Dates and Raisin Sweet Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Source: A TV programme)</h3>
<br />
I often watch cookery shows on TV but hardly get around to re-creating them at home. I saw this recipe on a TV program and it was so simple that I loved it.<br />
<br />
This bread has chopped raisins and dates. So its a real nutritious bread. The bread is sweet and aromatic. Kids love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TdIbEiYUfLhbBqkMRfJqhzXu4qmLWhnCF3NIfEKnSFUDMqwu90BIusyAG8LCRW6Nx9u7aY0EINmtLNqoGY6YA8j-Vrp5oF_aMMbFjICxvRFamIbjwOyXHY9-EUL02LjfRgSt14z_UEDw/s1600/IMG_20150627_182621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TdIbEiYUfLhbBqkMRfJqhzXu4qmLWhnCF3NIfEKnSFUDMqwu90BIusyAG8LCRW6Nx9u7aY0EINmtLNqoGY6YA8j-Vrp5oF_aMMbFjICxvRFamIbjwOyXHY9-EUL02LjfRgSt14z_UEDw/s320/IMG_20150627_182621.jpg" width="320" /></a></div>
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<br />
Here is how I made it:<br />
<br />
<h4 style="text-align: left;">
Ingredients:</h4>
Chopped and de-seeded dates: 1/2 cup<br />
Chopped raisins and cashews: 1/4th cup<br />
Whole wheat flour: 1 cup<br />
All purpose flour: 2 cups<br />
Instant yeast: 1 and a half teaspoon<br />
Sugar: 1/4th cup<br />
Salt: 1 teaspoon<br />
White oil: 1 tablespoon<br />
Lukewarm water: 3/4th cup + 1/2 cup<br />
<br />
<h4 style="text-align: left;">
Process:</h4>
1. First take the lukewarm water in a bowl and add the sugar.<br />
Next add the yeast and keep undisturbed for 10 minutes.<br />
2. Now take the APF and whole wheat flour in a pan. Add salt and mix well. Add the chopped dates, cashews, and raisins.<br />
3. Pour the yeast mixture into the flour mix. Add oil.<br />
4. Now knead a dough for about ten minutes. Use more lukewarm water if required.<br />
5. The dough should be smooth and firm to touch. It should spring back if pressed. Dunk the dough in a greased deep bottom pan.<br />
6. Cover with a kitchen towel and keep in a warm, dry place for one and a half hours. The dough will double up in size.<br />
7. Take the dough out. Press lightly to release all the trapped air.<br />
8. Shape into a log shape. To learn how to shape the bread dough, view this video <a href="http://www.youtube.com/watch?v=vfTzTvLhXhU" target="_blank">here</a>. Place inside a greased loaf tin.<br />
9. Pre-heat the oven to 180 degrees C. Place the loaf inside the oven. You can cover the loaf with foil to prevent hardening of crust. Bake for about 40 minutes.<br />
10. Take the loaf out of the oven. Brush with butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7njm91liiPx9xILol7j4P7EoTvT5h9TNn0B0gH2xiJ4UZk6_Dxxnq_vQv4heISUuxmU7dexgTk2nOYmfAeQwSu1w41Nuxyk6NqtRNKx37764OjYnbyPsUzwk9sqBtVKtlEZt_5rDk_PE/s1600/IMG_20150625_193601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7njm91liiPx9xILol7j4P7EoTvT5h9TNn0B0gH2xiJ4UZk6_Dxxnq_vQv4heISUuxmU7dexgTk2nOYmfAeQwSu1w41Nuxyk6NqtRNKx37764OjYnbyPsUzwk9sqBtVKtlEZt_5rDk_PE/s320/IMG_20150625_193601.jpg" width="320" /></a></div>
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11. Let the loaf cool completely till room temperature. Slice and have direct or slathered with butter/jam.</div>
Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com1tag:blogger.com,1999:blog-7370324448482896261.post-42972013080490954802015-06-13T07:17:00.001-07:002015-06-13T07:17:42.099-07:00A Mango Surpise: Mangoccasion<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from a recipe given by the Hubby man)</h3>
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This week the <a href="https://www.facebook.com/kolkatafoodbloggers?fref=ts" target="_blank">Kolkata Food Bloggers</a> are displaying various recipes made from the king of fruits a.k.a Mango!<br />
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So, this week I present an easy dessert that is often made by my hubby dearest.<br />
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The mango milkshake is a staple in many households. This recipe has mango pulp and milk too but it is not milkshake.<br />
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Just see how gorgeous it looks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrT-HZyBpFwmFn_bj006GmIXpR5mCicYKRMczuNR8BQZcT_5tgf-PRl0Y5nP3frQ6vKiziHxpVGS6w6cZXVlTFp_DjfmDMn4U6IjaQcCkljG5VxmTsLFh4E_FjyK4gRoi15hzROxJm9oYt/s1600/DSC00980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrT-HZyBpFwmFn_bj006GmIXpR5mCicYKRMczuNR8BQZcT_5tgf-PRl0Y5nP3frQ6vKiziHxpVGS6w6cZXVlTFp_DjfmDMn4U6IjaQcCkljG5VxmTsLFh4E_FjyK4gRoi15hzROxJm9oYt/s320/DSC00980.JPG" width="320" /></a></div>
<br />
My little S named this dish Mangoccasion. You really don't need an occasion to have it!<br />
<br />
Here is the recipe:<br />
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<h4>
Ingredients:</h4>
Mango pulp from 3 medium size mangoes<br />
Milk: 1 and a 3/4th cup<br />
Sugar: 2 tablepsoon<br />
Crushed ice (optional)<br />
A handful of cashews, raisins, almonds, and tutti- fruiti to decorate.<br />
<h4 style="text-align: left;">
Process:</h4>
1. First gather all the ingredients. Make sure that the mango pulp is also chilled. If you use, powdered sugar you will have a smoother dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRVnlt0IhV67Y-nZi3CGhcc2c6FYzHGJM3VxJGuOI9Ivh05TqQe_AjJu2f-uzFrt3HbyvzSx9OVcB-HNL0Xo-3YiFWx_y-vAnAcEBwvH_Xc9SbWj3xuBW0lwfUX_8Vm2H5JpWmP0gjSkF/s1600/DSC00977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRVnlt0IhV67Y-nZi3CGhcc2c6FYzHGJM3VxJGuOI9Ivh05TqQe_AjJu2f-uzFrt3HbyvzSx9OVcB-HNL0Xo-3YiFWx_y-vAnAcEBwvH_Xc9SbWj3xuBW0lwfUX_8Vm2H5JpWmP0gjSkF/s320/DSC00977.JPG" width="320" /></a></div>
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2. Pour all the ingredients in a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0J6ao-0RLry07FuQ5wAywtQ-OsWbO2YeGWRahRBEGqcBd8zuO4jTTYVxkk0dlWxYSwhwWAkzO3471KoWgCmilUDQvdbtyTPlwm3YDpAkgKmcEXMIT-NRuP8RfBTWiIKUCIkeMQIfuHD8J/s1600/DSC00978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0J6ao-0RLry07FuQ5wAywtQ-OsWbO2YeGWRahRBEGqcBd8zuO4jTTYVxkk0dlWxYSwhwWAkzO3471KoWgCmilUDQvdbtyTPlwm3YDpAkgKmcEXMIT-NRuP8RfBTWiIKUCIkeMQIfuHD8J/s320/DSC00978.JPG" width="320" /></a></div>
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3. Now use a hand blender to mix everything well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgJq23GkM0Rg3XbDzOG6GbQVord4gX5JvWuWi6x8FmDVT9BePddvFDGJVeB_lEvqScWoRCS4tXk2wm1PllHUnaz2-N66aNtrqpi4fsWx_L7pE2Iw0G1IgyritKm2ZJeVVURAEBqqRWMyz/s1600/DSC00979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgJq23GkM0Rg3XbDzOG6GbQVord4gX5JvWuWi6x8FmDVT9BePddvFDGJVeB_lEvqScWoRCS4tXk2wm1PllHUnaz2-N66aNtrqpi4fsWx_L7pE2Iw0G1IgyritKm2ZJeVVURAEBqqRWMyz/s320/DSC00979.JPG" width="320" /></a></div>
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4. Do not add so much milk that it becomes a milk shake. The addition of milk should be less. The consistency should be like thick batter.<br />
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5. Pour into glass bowls and decorate with tutti - fruiti, chopped cashews, raisins, and a sliver of almonds.<br />
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Set in the fridge for 2 hours. Serve chilled.<br />
<br />
I am sending this recipe to the Mango Festival on the Kolkata Food Bloggers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkCY4A6oYRa2lu5g6PzEvQGGZtQonKvgPmfEhuwyQjDai7W75oiRUX3vsdF_OxDzwk4VBJRVY0l5tdbzu1VAo7WKXTYZPx7gZ0yJioRkfN1cz0ZSUmJ_0tbKnQDug73vkdWUQFbv89Oxi/s1600/11392861_10204240700446434_7992076241274810354_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkCY4A6oYRa2lu5g6PzEvQGGZtQonKvgPmfEhuwyQjDai7W75oiRUX3vsdF_OxDzwk4VBJRVY0l5tdbzu1VAo7WKXTYZPx7gZ0yJioRkfN1cz0ZSUmJ_0tbKnQDug73vkdWUQFbv89Oxi/s320/11392861_10204240700446434_7992076241274810354_n.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com1tag:blogger.com,1999:blog-7370324448482896261.post-87799073477194515172015-06-07T03:23:00.002-07:002015-06-07T03:23:39.942-07:00Mocha Chingri (Banana Flowers with Shrimps)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from Sens Kitchen: Mocha Chingrir Ghonto)</h3>
<div>
<br /></div>
<div>
This week I present a quintessential Bengali recipe: Mocha Chingri. We Bengalis are awfully in love with the Banana plant. So, along with being an auspicious part of all our celebrations, we also eat almost every part of it. I mean literally! We eat the banana blossoms, the fruit, and even the stem (known as Thor).</div>
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<br /></div>
<div>
No pooja celebration is complete if the community meals are not eaten on banana leaves.....</div>
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<br /></div>
<div>
<br /></div>
<div>
So now for the recipe.</div>
<div>
<br /></div>
<div>
I was not too fond of Mocha (pronounced mo - chaa) since childhood. But with time my tastes have changed and I have started liking the taste of banana blossoms. So, this Sunday I finally made the Mocha Chingri. This delicate dish of banana blossoms cooked with some potatoes and shrimps is really yummy and simple to make. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxSOpfVqUvCGbIHbxapISoj9aR1ZIRk0j-hPtycwBhq2aC_oANRtroKq7vAILLqjBFmZyHlp6hie4ANh02eHs30HNfUi-2TRrybEckRWpcxUR84O4ysX4i8ZQztdtcgOO3Ri_3hg6ehDN/s1600/DSC00911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxSOpfVqUvCGbIHbxapISoj9aR1ZIRk0j-hPtycwBhq2aC_oANRtroKq7vAILLqjBFmZyHlp6hie4ANh02eHs30HNfUi-2TRrybEckRWpcxUR84O4ysX4i8ZQztdtcgOO3Ri_3hg6ehDN/s400/DSC00911.JPG" width="400" /></a></div>
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<br /></div>
<div>
<br /></div>
<div>
I got a really simple recipe from the Sens Kitchen website. You can view the original recipe<a href="http://www.senskitchen.com/recipes/non-vegetarian/Seafood/mocha_chingri_ghonto.htm" target="_blank"> here</a>. </div>
<div>
<br /></div>
<div>
Here is how I made it:</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Banana blossom / Mocha: 1 cup</div>
<div>
<span style="font-family: inherit; line-height: 24px;">Shrimp - 100 grams, small peeled and de-veined</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Potato - 1 medium (100 grams), diced in very small cubes (approx 1 cm)</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Whole cumin/ Jeera seeds - 1/4 tsp</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Bayleaf - 1 medium</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Cinnamon - 2 inch, broken in 2-3 pieces</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Green cardamom (choto elaichi) - 4 broken</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Ginger - 1 tsp, grated</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Cumin powder - 2 tsp</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Turmeric - 1/4 tsp</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Salt - to taste</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Sugar - 1 tsp</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Green chillies - 2 slit</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Ghee - 1 tsp</span></div>
<div>
<span style="font-family: inherit; line-height: 24px;">Oil - as indicated</span></div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
1. First you need to clean and cut the banana blossoms. This is quite a tedious process. You can watch this video here to view the process of cleaning and cutting the banana blossoms.</div>
<div>
<br /></div>
<div>
Watch <a href="http://www.youtube.com/watch?v=tXHXwSLFnzE" target="_blank">video</a>.</div>
<div>
<br /></div>
<div>
2. <span style="font-family: inherit; line-height: 24px; text-align: -webkit-center;">Bring to boil 2 cups water with a pinch of salt and turmeric. Add the chopped blossoms and cook covered for 15 minutes. Alternatively, you can steam the chopped mocha in a pressure cooker for two whistles on a high flame.</span></div>
<div>
<br /></div>
<div>
3. Chop the potatoes and clean and de-vein the shrimps. Gather all the ingredients together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaobT18-KM3yzfuqJpuEN5z2GLZrhCzIs2vfi4JWv2FkM0UVT91P5S6sxAHihNSf7vEr9-IHGPLP8QvCQSJBKIP9rVe9qeQndXTxJkTBqeHWuckYIPiRF1RVXec0GhXWM1HlKRh5O1FAH/s1600/DSC00905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaobT18-KM3yzfuqJpuEN5z2GLZrhCzIs2vfi4JWv2FkM0UVT91P5S6sxAHihNSf7vEr9-IHGPLP8QvCQSJBKIP9rVe9qeQndXTxJkTBqeHWuckYIPiRF1RVXec0GhXWM1HlKRh5O1FAH/s320/DSC00905.JPG" width="320" /></a></div>
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<div>
4. Dust the potato pieces with turmeric. Now heat oil and fry the potato pieces. </div>
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5. Now take out the potato pieces with a slotted spoon and keep aside.</div>
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6. Now fry the shrimps pieces which you have already dusted with salt and turmeric.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69lfaLbMbTvAFXhuF_92FBML1i_1vrbY9ZUoiOHuEj0mX45lEiapzxN0mrgPRXVPbD2YBtnIjCVZly2DliOnzv3Hu8376zX8-wkBxTFqM4CsftwO1K1fwqQgxF62EG8iSKUuyTyG_SPeO/s1600/DSC00906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69lfaLbMbTvAFXhuF_92FBML1i_1vrbY9ZUoiOHuEj0mX45lEiapzxN0mrgPRXVPbD2YBtnIjCVZly2DliOnzv3Hu8376zX8-wkBxTFqM4CsftwO1K1fwqQgxF62EG8iSKUuyTyG_SPeO/s320/DSC00906.JPG" width="320" /></a></div>
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<div>
7. In a pan, heat 2 tablespoons of oil. When the oil is hot add cumin seeds, cardamom, cinnamon and bay leaf. Let the cumin seed become dark in colour.</div>
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<div>
8. Add a mixture of ginger paste, turmeric powder, and cumin powder mixed with 3 tablespoon of water. I also added 1/4th teaspoon of chilli powder. Fry for a minute.</div>
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9. Add the chopped mocha and mixed well. Fry for 2 minutes on medium heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDiM6ABxkiqH_IexZqjwOnPAv1b3bybFpdborZLcs4A9ZzkjNg8BU9XRqwmocNV9G8h_TWfv9TId9TaWsmIadvVUIRh0Bb1Rp-BjuU9mK-BmlbrOO8hBRMkZNsWZhtI22FLJ4tFa0DIic/s1600/DSC00908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDiM6ABxkiqH_IexZqjwOnPAv1b3bybFpdborZLcs4A9ZzkjNg8BU9XRqwmocNV9G8h_TWfv9TId9TaWsmIadvVUIRh0Bb1Rp-BjuU9mK-BmlbrOO8hBRMkZNsWZhtI22FLJ4tFa0DIic/s320/DSC00908.JPG" width="320" /></a></div>
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<div>
10. Add the fried potatoes, shrimps, salt, and sugar. Mix well. Also add 1/4th cup of water. Simmer for 3 - 4 minutes till almost all the water evaporates.The dish should not be too dry.</div>
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11. Add the green chillies and ghee. Take off the flame.</div>
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<div>
Serve hot with rice.</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-70849426877485869672015-05-22T21:42:00.001-07:002015-05-23T00:06:50.910-07:00Rava Idli A Healthy Start to the Day<div dir="ltr" style="text-align: left;" trbidi="on">
The summers are on in full swing in Kolkata. Hot and humid days really affect us all. The palate craves for soft, bland food. Deep fried and spicy food is a big no-no.<br />
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Little S has her swimming classes on Saturday morning. So, I need to give her a nutritious and hearty breakfast in the mornings. Plus, Saturday is also our vegetarian day so that puts up a further challenge.<br />
<br />
This Rava Idli recipe is one such breakfast. I often make it on Saturday mornings. It is healthy and quite filling. Also, you do not need to buy any ready mixes for this. All the ingredients are found at home. I generally serve it with coconut chutney.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikls-AY9gVmdLktpv6MFOrmmI2d1iTz8qeNJDORY3rvbyOMLOnnH3vIuMwGTD-5IOMzQi29Mx4_9jo46lHo5pgVZ5q_bxYck0M7g2cKwiJd1ezn7iiZ2wKqRmbMrjLrYCLY0m9lf-w08js/s1600/IMG_20150523_085738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikls-AY9gVmdLktpv6MFOrmmI2d1iTz8qeNJDORY3rvbyOMLOnnH3vIuMwGTD-5IOMzQi29Mx4_9jo46lHo5pgVZ5q_bxYck0M7g2cKwiJd1ezn7iiZ2wKqRmbMrjLrYCLY0m9lf-w08js/s400/IMG_20150523_085738.jpg" width="400" /></a></div>
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Here is how I make it<br />
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<h3 style="text-align: left;">
Recipe</h3>
<h4 style="text-align: left;">
Ingredients</h4>
<div>
Rava / Sooji / Cream of wheat: 1 and a 1/4 th cup</div>
<div>
Curd/Yoghurt: 1/4 th cup</div>
<div>
Rice flour: 2 tablespoon<br />
Eno (fruit salt) / Baking soda: 1 teaspoon</div>
<div>
Black mustard seeds: a pinch</div>
<div>
Curry leaves: 8 to 10</div>
<div>
Toor dal or Bengal gram: a pinch</div>
<div>
White oil: 1 teaspoon</div>
<div>
Red chilli: 1</div>
<div>
Salt to taste</div>
<h4 style="text-align: left;">
Process</h4>
<div>
1. Heat oil in a pan. Add 1 red chilli, toor dal, mustard seeds, and curry leaves. Add the dry rava in the pan. Dry roast the rava. Make sure that the rava does not turn brown. Take off the pan and spread it in a plate to cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP3mVML8aynXo0Aehmjiq8UOw2OIkzY5BGxl1LYeG4WpXMgRQukoBDdGoZ4SefAJzVYheQbcyPVpwf4amEadpiAhAWShnJYtQBEg_7GEfh75ew7maZJA0g72gTj8auisiWPtk2yabnT_i/s1600/IMG_20150523_080609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP3mVML8aynXo0Aehmjiq8UOw2OIkzY5BGxl1LYeG4WpXMgRQukoBDdGoZ4SefAJzVYheQbcyPVpwf4amEadpiAhAWShnJYtQBEg_7GEfh75ew7maZJA0g72gTj8auisiWPtk2yabnT_i/s400/IMG_20150523_080609.jpg" width="400" /></a></div>
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<div>
2. Once the rava mixture is cool enough to touch, add curd, salt, baking soda, and rice flour, Add just enough water to make a thick batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtRmquYOe9qSJwRX2Y05fn1y5G6CNRqXoo2ujQchr93uCjYtSHD3aIxhyphenhyphenYAlbx2hz2N0iShmkyhp3PhUKV3ck4B-t_T0KNhFrS4Uu6lK8D4yxlrQferjQFfAd5h_-IAGzGqzqefIrWVoY/s1600/IMG_20150523_081528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtRmquYOe9qSJwRX2Y05fn1y5G6CNRqXoo2ujQchr93uCjYtSHD3aIxhyphenhyphenYAlbx2hz2N0iShmkyhp3PhUKV3ck4B-t_T0KNhFrS4Uu6lK8D4yxlrQferjQFfAd5h_-IAGzGqzqefIrWVoY/s400/IMG_20150523_081528.jpg" width="400" /></a></div>
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3. Grease the idli molds. Add the idli batter a spoonful in each mold. Steam on simmer flame for 12 minutes. Turn off the gas but don't open the steamer. Wait for 5 minutes and then de-mold the idlis.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1xDyJ2_pHPiAT0Qm3KTQRURHEmIJpemTcfGlNaPUq1N1Dp54gnh558obihCFiAhy4nfJI7mZkkD8hTURyWHM8TQPe6oiMx7sPgYrlyxgtyOXpzYk9TVLpSN2mTHpXS0Fx0urT1lz7ktL/s1600/IMG_20150523_082210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1xDyJ2_pHPiAT0Qm3KTQRURHEmIJpemTcfGlNaPUq1N1Dp54gnh558obihCFiAhy4nfJI7mZkkD8hTURyWHM8TQPe6oiMx7sPgYrlyxgtyOXpzYk9TVLpSN2mTHpXS0Fx0urT1lz7ktL/s320/IMG_20150523_082210.jpg" width="192" /></a></div>
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For the coconut chutney</div>
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<h4 style="text-align: left;">
Ingredients</h4>
<div>
Scraped coconut: 1 cup</div>
<div>
Garlic: 2-3 cloves</div>
<div>
Ginger: a small piece</div>
<div>
Curry leaves: 2-3</div>
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Green chilli: 1</div>
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Curd 1 tablespoon</div>
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For the tempering/tadka: </div>
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<div>
A teaspoon of white oil</div>
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Black mustard seeds: a pinch</div>
<div>
Curry leaves: 2-3</div>
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Green chilli: 1</div>
<div>
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<h4 style="text-align: left;">
Process</h4>
<div>
1. In a mixer, grind coconut, garlic, ginger, and curry leaves and green chilli together with a tablespoon of curd. Add water if required to make a thick paste.</div>
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2. In a pan, heat oil and add all the ingredients for the tempering. </div>
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3. When the mustard seeds start to crackle, pour this tadka over the chutney and mix well. Add salt to taste.</div>
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Serve the hot fluffy idlis with coconut chutney.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gl61pjchWPK_eEQa5yJ5FYjYJVkjSM2-ap4RFpwpn4mBrYMD_IiRSMn_-XzhT00568enAgGtESpAJVAF2LF98A0INov2X0aLRiGJUUuD0c5dt-ka1wMCoFmdCR5560xyriQv_uzJI2Gg/s1600/IMG_20150523_085809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gl61pjchWPK_eEQa5yJ5FYjYJVkjSM2-ap4RFpwpn4mBrYMD_IiRSMn_-XzhT00568enAgGtESpAJVAF2LF98A0INov2X0aLRiGJUUuD0c5dt-ka1wMCoFmdCR5560xyriQv_uzJI2Gg/s320/IMG_20150523_085809.jpg" width="320" /></a></div>
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I am sending this recipe to the ongoing event at <a href="https://www.facebook.com/groups/338607996252806/" target="_blank">Kolkata Food Bloggers</a>, "Summer" for all summer related recipes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzRfFflCNnY2Evbybq7TaR2RggeUci5WO9sk6-43unJucsHGGf-DFaUTPIaR8MFQhB9L2KKYq-WhTKQPZe_3f1eLrBcq0ZUhhJWLe8ofTmCfeQTQ70v8XqVmV1eOYqvU2Us7SjoX0SLF2/s1600/11216702_864383863596693_4415077791570193639_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzRfFflCNnY2Evbybq7TaR2RggeUci5WO9sk6-43unJucsHGGf-DFaUTPIaR8MFQhB9L2KKYq-WhTKQPZe_3f1eLrBcq0ZUhhJWLe8ofTmCfeQTQ70v8XqVmV1eOYqvU2Us7SjoX0SLF2/s320/11216702_864383863596693_4415077791570193639_n.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-91306813280164878502015-05-09T22:04:00.001-07:002015-05-09T22:04:53.375-07:00Watermelon Smoothie Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="clear: both; text-align: left;">
(Adapted from a recipe by my Hubby man)</h3>
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Kolkata is burning hot! Hot blazing days are followed sweltering nights. During such a heat wave, the digestive system goes for a toss and the appetite is low. </div>
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My hubby man makes this wonderful smoothie using watermelon. A glass of this chilled smoothie, acts like a breakfast if you are not in a mood to have any cooked breakfast per se. This smoothie can be savoured at any part of the day.</div>
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Just look at this lovely light pink color.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd7xHnWUts_atBF6Rro6cPdBs76PcPswHQSCVhOazhubIDp3US2rFXEXas0DHWx1I4BE3LL8xzbpNh55d52y_-utpJkblSz5rsHJbhXORwRwjaTJ6k1L0rnHb6fm215w6GhBQLQ7rDDCT/s1600/IMG_20150510_081507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd7xHnWUts_atBF6Rro6cPdBs76PcPswHQSCVhOazhubIDp3US2rFXEXas0DHWx1I4BE3LL8xzbpNh55d52y_-utpJkblSz5rsHJbhXORwRwjaTJ6k1L0rnHb6fm215w6GhBQLQ7rDDCT/s320/IMG_20150510_081507.jpg" width="320" /></a></div>
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Here is how he makes it:</div>
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<br /></div>
<h4 style="clear: both; text-align: left;">
Ingredients:</h4>
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<br /></div>
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Chopped watermelon: 1 medium bowl full</div>
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Yoghurt/curd: 1 cup</div>
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Glucon D or Tang (Orange Flavor) powder: 2 tablespoons</div>
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A pinch of salt</div>
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Sugar: 2 teaspoon</div>
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Crushed ice (optional)</div>
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Cumin (Jeera) powder: 1/2 teaspoon</div>
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For garnish: Mint leaves (optional)</div>
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<br /></div>
<h4 style="clear: both; text-align: left;">
Process:</h4>
<div class="separator" style="clear: both; text-align: left;">
1. Take a medium bowl full of watermelon and de-seed the pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtmC_B1ou58ywTEUt13SoSLCYDcTufMeHS6Fxe3JJs0a6CRsg64ilqPEc-fEC16y_HCsDeEt4O5L7t9QJ1G6ualpPP2OLyB_y1nD55Xxm_Cs7rnGUb29wzVvnrxhvWxKqOisSQVX3Tc6R/s1600/IMG_20150510_080238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtmC_B1ou58ywTEUt13SoSLCYDcTufMeHS6Fxe3JJs0a6CRsg64ilqPEc-fEC16y_HCsDeEt4O5L7t9QJ1G6ualpPP2OLyB_y1nD55Xxm_Cs7rnGUb29wzVvnrxhvWxKqOisSQVX3Tc6R/s320/IMG_20150510_080238.jpg" width="320" /></a></div>
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2. Take the Glucon D powder and watermelon in a big bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ulgY8_dpyEfkU6Pq5svCMuxd0ThXM3Qi518B338E2SWpzlcQxFoveRKA_RaP5XfYC-RPk0BixaXWnUF267n4g5kpgPUY_anEP-HUTUNU2iLTrW7_pVs1SNNm4IKXY6ZI6xpyXb4yvgc/s1600/IMG_20150510_081020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ulgY8_dpyEfkU6Pq5svCMuxd0ThXM3Qi518B338E2SWpzlcQxFoveRKA_RaP5XfYC-RPk0BixaXWnUF267n4g5kpgPUY_anEP-HUTUNU2iLTrW7_pVs1SNNm4IKXY6ZI6xpyXb4yvgc/s320/IMG_20150510_081020.jpg" width="192" /></a></div>
3. Add chilled curd and mix well with a spatula. Also add salt, sugar, and cumin powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KNUZbUPUbkIsBm46E0rSWB2nqO_8WzLx2CKSuBA66mwpLCGhKlGZXyohR3x-2doNQrbJZxH7DxeL2yiMGxr68xj192riUeqz0nF8b01B_u_LWeorRTEM0uJ4hAJn1Bu8W9ogUu7-c2lq/s1600/IMG_20150510_081056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KNUZbUPUbkIsBm46E0rSWB2nqO_8WzLx2CKSuBA66mwpLCGhKlGZXyohR3x-2doNQrbJZxH7DxeL2yiMGxr68xj192riUeqz0nF8b01B_u_LWeorRTEM0uJ4hAJn1Bu8W9ogUu7-c2lq/s320/IMG_20150510_081056.jpg" width="192" /></a></div>
4. Blend the mixture using a hand blender. You can also add crushed ice and mix in a mixer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVxfwCMo7HXCJezx1eY1FqDK3pZOw-02lHGkDYnAXmky7YeBc3vOLv3M69xw_-fq1viMgvcTcGQJXYEC0rH9A2m0hVySd_P1s5QoC0KKvB4kLbzuPPwQPIN3VclIIli4Y953lOruLICw5/s1600/IMG_20150510_081141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVxfwCMo7HXCJezx1eY1FqDK3pZOw-02lHGkDYnAXmky7YeBc3vOLv3M69xw_-fq1viMgvcTcGQJXYEC0rH9A2m0hVySd_P1s5QoC0KKvB4kLbzuPPwQPIN3VclIIli4Y953lOruLICw5/s320/IMG_20150510_081141.jpg" width="192" /></a></div>
Voila! Your chilled smoothie is ready. You can also keep it in the fridge for a few minutes before consuming.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjUhoGoEFJdvJZR59et4ccLdtOZMPEdplcE5RswmNOsPTMGyfmYNW4-cKsMxwikFElT1C5cZSke1fkgRPF6S3I6U-qaT_C_4OEK1EK4l9_irUTdX4KhOAuUhaWYNusI0YZnhQ5mQhZZMy/s1600/IMG_20150510_081420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjUhoGoEFJdvJZR59et4ccLdtOZMPEdplcE5RswmNOsPTMGyfmYNW4-cKsMxwikFElT1C5cZSke1fkgRPF6S3I6U-qaT_C_4OEK1EK4l9_irUTdX4KhOAuUhaWYNusI0YZnhQ5mQhZZMy/s320/IMG_20150510_081420.jpg" width="320" /></a></div>
<br />
I am sending this recipe to the <a href="https://www.facebook.com/kolkatafoodbloggers?fref=ts&ref=br_tf" target="_blank">Kolkata Food Bloggers</a> event "Summer Splash: Coolers" for this week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbdx6KlMr-mJwmw5HtDJtep9TJ96o-5wXlR-YEVgNjDUzMLy9u0R8bUTsrgFRC9h4e-p7Fs61IfwJoD387PinRd9xlsK44L65xEx1H3awInQIZRU3zUfTVK6S7yNxanf2M_6VJjAKXOjE/s1600/11049447_10153319954267959_972629960738919883_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbdx6KlMr-mJwmw5HtDJtep9TJ96o-5wXlR-YEVgNjDUzMLy9u0R8bUTsrgFRC9h4e-p7Fs61IfwJoD387PinRd9xlsK44L65xEx1H3awInQIZRU3zUfTVK6S7yNxanf2M_6VJjAKXOjE/s320/11049447_10153319954267959_972629960738919883_n.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-9318000914602923972015-05-05T01:27:00.001-07:002015-05-05T01:27:45.678-07:00Eggless Croissant-shaped Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="clear: both; text-align: left;">
(Adapted from a recipe seen on the Home Baker's Guild: Facebook)</h3>
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<br /></div>
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For a long time I wanted to make croissants. But the recipe takes complete three days to make. This fact has always put me off.</div>
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<br /></div>
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I saw these crescent-shape rolls on a group called Home Baker's Guild on Facebook. From then on I planned to make these.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVUeCgWfI9PXnM-CiQrn1DPvREkvwwWchkEWiH7KbgTfEYpgq0GG6cF2b9X3GzPLMnFrplQVSJ_177Bom4m_m0mWJQRL7zJ2_t_CgMHmOX1ZrL6AXVak0SK6O5v2xAlzKS9EDlIqsjmHa/s1600/IMG_20150505_073701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVUeCgWfI9PXnM-CiQrn1DPvREkvwwWchkEWiH7KbgTfEYpgq0GG6cF2b9X3GzPLMnFrplQVSJ_177Bom4m_m0mWJQRL7zJ2_t_CgMHmOX1ZrL6AXVak0SK6O5v2xAlzKS9EDlIqsjmHa/s400/IMG_20150505_073701.jpg" width="400" /></a></div>
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<br /></div>
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Here is how I made them:</div>
<h4 style="clear: both; text-align: left;">
Ingredients:</h4>
<div class="" style="clear: both; text-align: left;">
Whole-wheat flour: 1 cup</div>
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All purpose flour: 2 cups</div>
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Sugar: 2 tablespoons</div>
<div class="" style="clear: both; text-align: left;">
Salt: 1 teaspoon</div>
<div class="" style="clear: both; text-align: left;">
Instant yeast: 1 and a half teaspoon</div>
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White oil: 1 and half tablespoon (any refined oil)</div>
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<br /></div>
<div class="" style="clear: both; text-align: left;">
For stuffing:</div>
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Tutti-fruiti: 1 handful</div>
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Jam: 3 tsp</div>
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<br /></div>
<h4 style="clear: both; text-align: left;">
Process:</h4>
<div>
<div>
1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. </div>
<div>
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.</div>
<div>
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.</div>
<div>
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.</div>
<div>
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.</div>
<div>
6. The dough will double-up to twice its size. </div>
<div>
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.<br />
8. Divide the dough into two sections. Roll each dough ball into a roti of 1/2 inch thickness. Cut the top and bottom edges as shown in the picture.</div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtMUomDPhvGmOGIzYcb_yuZnekmcBoALNYId_yAxhhlowGuvjaFw5qFc2d4dbheVrC8JIdJT0IxXF6nkOJa5kp9jqH6jJQ-xi1zEpotsTOUQLKmBrR0APHcy7hR-SAX8ZoawJAfopDsK6/s1600/IMG_20150503_211853_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtMUomDPhvGmOGIzYcb_yuZnekmcBoALNYId_yAxhhlowGuvjaFw5qFc2d4dbheVrC8JIdJT0IxXF6nkOJa5kp9jqH6jJQ-xi1zEpotsTOUQLKmBrR0APHcy7hR-SAX8ZoawJAfopDsK6/s320/IMG_20150503_211853_1.jpg" width="320" /></a></div>
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9. Cut into a rectangular shape and further cut into triangular pieces as shown. Decorate with a sprinkling of tutti-fruiti. Also add 1/4th tsp of jam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqly7JTkQ6KTjhSHl_bJk0kT0cCjKhl4TD3VIomQiFetAlYlDWoEZ3mfM86BNDRZeSrqZmhv2HxvG_-FCO2SCwVPPHB6vYPYt4DBZzYhsnMamMwBgjYaDPPtbrf4Mp0iATWf66DOZ2MqST/s1600/IMG_20150503_212953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqly7JTkQ6KTjhSHl_bJk0kT0cCjKhl4TD3VIomQiFetAlYlDWoEZ3mfM86BNDRZeSrqZmhv2HxvG_-FCO2SCwVPPHB6vYPYt4DBZzYhsnMamMwBgjYaDPPtbrf4Mp0iATWf66DOZ2MqST/s320/IMG_20150503_212953.jpg" width="192" /></a></div>
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10. Now roll the triangular piece as shown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnp7No-B7gvsg11LwWNdZMVKmHrFjJOxWSwglOVPGb804evWyrmxVXiyXD5f_bs1Skvhk340s98meQsBgxMgjLmp5vppt0Hv_hWkaBQkozT4AKIMod9bUyEEkK_ZXXbShuttSqJuI6xwWE/s1600/IMG_20150503_213324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnp7No-B7gvsg11LwWNdZMVKmHrFjJOxWSwglOVPGb804evWyrmxVXiyXD5f_bs1Skvhk340s98meQsBgxMgjLmp5vppt0Hv_hWkaBQkozT4AKIMod9bUyEEkK_ZXXbShuttSqJuI6xwWE/s320/IMG_20150503_213324.jpg" width="320" /></a></div>
11. Now grease a baking tray. Place the rolls on the tray and keep undisturbed in a warm place for 20 minutes. Pre-heat the oven to 200 degrees C.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9wXN_2S4_gKcjilj-qiBhW5Bphv_b58nS8pgyCjqzNRZBB1SRWlU2N_f-IXjG3HfK3Dkj3eq9Nk81y8UWBimyqyIp5CDO0nMtN8WppxPOUDCrdsJDjHaUhNEzaeQ_NpCyG4z9xoMuVGQ/s1600/IMG_20150503_213819_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9wXN_2S4_gKcjilj-qiBhW5Bphv_b58nS8pgyCjqzNRZBB1SRWlU2N_f-IXjG3HfK3Dkj3eq9Nk81y8UWBimyqyIp5CDO0nMtN8WppxPOUDCrdsJDjHaUhNEzaeQ_NpCyG4z9xoMuVGQ/s320/IMG_20150503_213819_1.jpg" width="320" /></a></div>
12. Place the tray in the oven and bake for 10 minutes. Grill for 2-3 minutes on Grill mode.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXD7fg3fxJ_Xk_2RLhCtaaSbtmQvIKlfjk9adGDBHLexvscj8z_QhHOvRtw9r-hAkLRhJFA72Td0G3yBthMG19w1mqjo_5muRjP-kXKpH-UQqia7Tk8kMkLotwNgvdSoVgXZGzDlGHWncU/s1600/IMG_20150503_231433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXD7fg3fxJ_Xk_2RLhCtaaSbtmQvIKlfjk9adGDBHLexvscj8z_QhHOvRtw9r-hAkLRhJFA72Td0G3yBthMG19w1mqjo_5muRjP-kXKpH-UQqia7Tk8kMkLotwNgvdSoVgXZGzDlGHWncU/s320/IMG_20150503_231433.jpg" width="320" /></a></div>
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13. Take out of the oven. Brush with butter. Serve hot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Rej4cUMqRW4ArIXgkchMCegRl8-EOI_Vz50VltOtbJHFFZ3ZeuHzXeui4Fzszm9ARTp_NCKfjG18HudeS1XBnzYN-eeOW66gXRNZHitOpYiOi5bmcnF6-0AvEM14nCUYALmtc3LMk7rM/s1600/IMG_20150505_073706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Rej4cUMqRW4ArIXgkchMCegRl8-EOI_Vz50VltOtbJHFFZ3ZeuHzXeui4Fzszm9ARTp_NCKfjG18HudeS1XBnzYN-eeOW66gXRNZHitOpYiOi5bmcnF6-0AvEM14nCUYALmtc3LMk7rM/s320/IMG_20150505_073706.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-60482588465535779452015-05-03T00:44:00.000-07:002015-05-03T00:44:39.527-07:00The Perfect Sandwich Loaf: Pullman Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from the Pullman's Loaf: Donna Currie)</h3>
<div>
What is a Pullman loaf? It is the perfect, rectangular shape loaf that is suited for the toaster....makes lovely sandwiches.</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTiv8kyKYlizw3nX7qY501sZ5Y9E8-L2ME_b-WzAuTThMk42RZ3C-PQjSb2NTW7qWdUeiIEJb6l6Ok5fxU3E5TGmuUGDm2TWZ-wgm0dtGdTU8-q2g0_RQwo7q10KesLtrNscK5F9uOnU2/s1600/IMG_20150424_074754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTiv8kyKYlizw3nX7qY501sZ5Y9E8-L2ME_b-WzAuTThMk42RZ3C-PQjSb2NTW7qWdUeiIEJb6l6Ok5fxU3E5TGmuUGDm2TWZ-wgm0dtGdTU8-q2g0_RQwo7q10KesLtrNscK5F9uOnU2/s1600/IMG_20150424_074754.jpg" height="240" width="320" /></a></div>
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<div>
<br /></div>
<div>
According to Wikipedia, these loafs were first made in the Pullman railway cars. In these railways, the bread was baked in lidded pans to give this perfect shape.</div>
<div>
<br /></div>
<div>
The Pullman loaf pan looks something like this:</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/AVvXsEjChnF6XdxJHNenhrm-NWO4xpO8eq7VlyHbarIKUbJjytB8HLtQDpdPGmFtV6YHGXN7AmO9wfBt8sSPm2qt0M8HGxzRt33P894nJ71wakRFnwM9ygByg4SSA3djJwrNB6syJRZnWre-bG4G/s1600/img67c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChnF6XdxJHNenhrm-NWO4xpO8eq7VlyHbarIKUbJjytB8HLtQDpdPGmFtV6YHGXN7AmO9wfBt8sSPm2qt0M8HGxzRt33P894nJ71wakRFnwM9ygByg4SSA3djJwrNB6syJRZnWre-bG4G/s1600/img67c.jpg" height="255" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pullman's Loaf Pan (Courtesy: <span class="irc_ho" dir="ltr" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0.2); background-color: #f1f1f1; color: #7d7d7d; cursor: pointer; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; margin-right: -2px; overflow: hidden; padding-right: 2px; text-align: left; text-decoration: none; text-overflow: ellipsis; unicode-bidi: -webkit-isolate;"><a class="irc_hl irc_hol" data-ved="0CAYQjB0" href="http://www.williams-sonoma.com/products/usa-pan-traditional-finish-pullman-loaf-pan/" jsaction="mousedown:irc.rl;keydown:irc.rlk" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0.2); background-color: #f1f1f1; color: #7d7d7d; cursor: pointer; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; text-align: left; text-decoration: none;">www.williams-sonoma.com</a>)</span></td></tr>
</tbody></table>
<div>
Bread baked in this pan will give the perfect shape. </div>
<div>
The hubby man had got this bread pan long time back but I had no clue how to use this type of pan.</div>
<div>
One day, while randomly surfing the net, I came across the recipe for Pullman loaf. Then, there was no looking back!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIdvDEnQMqW_Wy9fTFlmtPYHzy8Wr5xAIn61tEShAouVAqaKdG6k4LV1mLPvvz4TUcc-lc4NNKWlEOU9taqiTCEk2JYUaCD3JTPa-r5AgK1umpXT4r1ZY0ysg0S17k0jOoERD7K_b-iln/s1600/IMG_20150424_075325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIdvDEnQMqW_Wy9fTFlmtPYHzy8Wr5xAIn61tEShAouVAqaKdG6k4LV1mLPvvz4TUcc-lc4NNKWlEOU9taqiTCEk2JYUaCD3JTPa-r5AgK1umpXT4r1ZY0ysg0S17k0jOoERD7K_b-iln/s1600/IMG_20150424_075325.jpg" height="320" width="240" /></a></div>
<div>
<br /></div>
<div>
You can have a look at the original recipe <a href="http://www.seriouseats.com/recipes/2011/12/bread-baking-pullman-loaf-recipe.html" target="_blank">here</a>.</div>
<div>
<br /></div>
<div>
Here is how I made it:</div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Whole wheat flour: 1 and a half cups</div>
<div>
All purpose flour:1 and a half cups</div>
<div>
Sugar: 2 tablespoon</div>
<div>
White oil: 2 tablespoon</div>
<div>
Salt: 1 teaspoon</div>
<div>
Instant yeast: 1 and half teaspoon</div>
<div>
Water (lukewarm): 3/4th cup + 1/2 cup</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. <u>If the water is too hot, it will kill the yeast.</u></div>
<div>
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.</div>
<div>
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.</div>
<div>
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.</div>
<div>
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.</div>
<div>
6. The dough will double-up to twice its size. </div>
<div>
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.</div>
<div>
8. Knead the dough and create a log shape. To learn how to create the log shape, refer to this <a href="http://thesimplepleasuresofbaking.blogspot.in/2014/08/my-daily-bread-basic-bread-with-3-cups.html" target="_blank">recipe</a>. </div>
<div>
9. Now grease the loaf pan and the inner side of the lid of the Pullman pan. Place the log inside the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbRwdVzD6jwD3RCbLkdi3kvT_4Z6B5mZdw1Y9023rew4ZYsH9To8-iSfp0oZX3ABmuDTI4gva0L2QJsnnWtvKGF2fpPN7yeF3a5Y0lQ8X0S0KNyyZqWd5rXBGRy6Qp-UHz0FvUMEO5iMB/s1600/IMG_20150426_221248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbRwdVzD6jwD3RCbLkdi3kvT_4Z6B5mZdw1Y9023rew4ZYsH9To8-iSfp0oZX3ABmuDTI4gva0L2QJsnnWtvKGF2fpPN7yeF3a5Y0lQ8X0S0KNyyZqWd5rXBGRy6Qp-UHz0FvUMEO5iMB/s1600/IMG_20150426_221248.jpg" height="192" width="320" /></a></div>
<div>
</div>
<div>
10. Keep the tin in a warm dry place and allow it to rise. Make sure that the loaf should rise such that 1 inch of the pan should remain empty. <i>Make sure that the loaf does not spill out of the pan.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg676nrP03XD5ki6I7Ef4hUtv3RrHct70nCPlUTlLweP92Qgg0vYPQG1ITupY2qJHCfQtdq08vr-p_VlhLj4jN1Lf7qfxx0g3sRxNIWfNVqncrOGCQwQazPvwyxG5AOpos8JznfI62w_c9d/s1600/IMG_20150426_222817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg676nrP03XD5ki6I7Ef4hUtv3RrHct70nCPlUTlLweP92Qgg0vYPQG1ITupY2qJHCfQtdq08vr-p_VlhLj4jN1Lf7qfxx0g3sRxNIWfNVqncrOGCQwQazPvwyxG5AOpos8JznfI62w_c9d/s1600/IMG_20150426_222817.jpg" height="192" width="320" /></a></div>
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11. Pre-heat the oven for ten minutes at 177 degrees C. Cover the pan with the lid.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejgOqIMF027K_jN2T8njCgbaxFh_VEKncsn00IS6WuBZ_yq1oPP_PfpAo8GghaEID0_sKjhUjqvrCw57NenoONhaN-OLs02mzOz3FSR0ABDl9FzIoipkX5OTSamPdNhEnSdkfxn_Ld5gD/s1600/IMG_20150426_222842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejgOqIMF027K_jN2T8njCgbaxFh_VEKncsn00IS6WuBZ_yq1oPP_PfpAo8GghaEID0_sKjhUjqvrCw57NenoONhaN-OLs02mzOz3FSR0ABDl9FzIoipkX5OTSamPdNhEnSdkfxn_Ld5gD/s1600/IMG_20150426_222842.jpg" height="192" width="320" /></a></div>
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12. Keep the loaf tin in the pre-heated oven. Bake at the same temperature for 35-40 minutes. (Also keep a small bowl of water in the oven while the b read is baking.)</div>
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13. Remove from oven and de-mold carefully. Brush the top of the loaf with milk/butter.</div>
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<div>
Allow the loaf to cool down completely before slicing it. Your wonderful sandwich loaf is ready</div>
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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKOTyD9y2bgzuUbtscG4TYoaf8QhO8zbE0bCBDpzX4oJByYGM8XRuufd198z63Tgv605dk5KK_bTxbsxEINtidqHW9DFeW4QFVE0fSRw2ZpfKVVO28QsyfEbcD-DQEe0zD1i7jdJtM8-h/s1600/IMG_20150424_074817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKOTyD9y2bgzuUbtscG4TYoaf8QhO8zbE0bCBDpzX4oJByYGM8XRuufd198z63Tgv605dk5KK_bTxbsxEINtidqHW9DFeW4QFVE0fSRw2ZpfKVVO28QsyfEbcD-DQEe0zD1i7jdJtM8-h/s1600/IMG_20150424_074817.jpg" height="240" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-85850754984332146772015-04-13T22:24:00.001-07:002015-04-13T23:02:56.950-07:00Quick Rabri in Ten Minutes (Noboborsho Special)<div dir="ltr" style="text-align: left;" trbidi="on">
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(Adapted from Instant Rabdi: Tarla Dalal)</h3>
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Noboborsho is just round the corner. On this day, the "bhojonroshik" Bengali likes to indulge in gastronomical delights. A lavish lunch is usually on the cards. </div>
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A great meal needs to be completed with a delicious dessert. So, at the start of the Bengali New Year (Poila Boishak), I present the queen of all desserts...Rabri. This is a quick recipe that needs just ten minutes of cooking time.</div>
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Yes...you heard me right! Only ten minutes. I got this easy-peasy recipe from Tarla Dalal's website. You can find her <a href="http://www.tarladalal.com/Instant-Rabdi-2794r" target="_blank">recipe here</a>.</div>
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Just check out this sumptuous beauty!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FOLAE6IQiaJF6d-wPieUfvOIY_B_Oied3mmltlj3XAIENrsuURDt9OeA1v16AVJA2slGbo1ad_a8jOuHZyCv7aRlgHofWQLG7FZGwTwHaVMjHwSoXNrO1I9Rl3IFhHdZUTCH8RrW4V1_/s1600/IMG_20150414_080355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FOLAE6IQiaJF6d-wPieUfvOIY_B_Oied3mmltlj3XAIENrsuURDt9OeA1v16AVJA2slGbo1ad_a8jOuHZyCv7aRlgHofWQLG7FZGwTwHaVMjHwSoXNrO1I9Rl3IFhHdZUTCH8RrW4V1_/s1600/IMG_20150414_080355.jpg" height="240" width="400" /></a></div>
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Here is how I made it:<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
Milk: 2 cups (I used toned milk but full cream is fine too!)<br />
Condensed milk: 1/4th cup<br />
Sugar: 2 tablespoons<br />
Bread: 2 slices<br />
Elaichi powder (green cardamom): 1/4th teaspoon<br />
Saffron: few strands (optional)<br />
<br />
<h4 style="text-align: left;">
Process:</h4>
<div style="text-align: left;">
1. First, discard the brown side crusts of the bread slices. Tear into pieces and dry grind the bread pieces in a mixer to get fine bread crumbs.</div>
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2. Gather all the ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVXEMXxUl6DrxrcrgSWxdqyXQUy_tMAO5Met6DnJaorarpk7AYhcrBXeAxiW8qs6AVj9bHS_MgOCsXEXoUeWwgn9EgMZ0OG9IkDJxZqEZjx2njGjs1gkoj7v6rrbH6Z1W0BcbRG0jgGK_/s1600/IMG_20150413_224452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVXEMXxUl6DrxrcrgSWxdqyXQUy_tMAO5Met6DnJaorarpk7AYhcrBXeAxiW8qs6AVj9bHS_MgOCsXEXoUeWwgn9EgMZ0OG9IkDJxZqEZjx2njGjs1gkoj7v6rrbH6Z1W0BcbRG0jgGK_/s1600/IMG_20150413_224452.jpg" height="192" width="320" /></a></div>
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<span style="text-align: left;">3. Now boil the milk. Once the milk has boiled, reduce the flame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrBlkBsWjTWRn7JE12DVwLJAwiuBdLs8Rd9IWaMWHyKRFwFDuSzDRbIiMPQ3ILgkfrjKOTDG4xmtAPw6Ytf-fRMDm0h4VV1Xb8swpOny5q4Xuz1kD70diGgTSmo6rWytxPs5JW551_sLt/s1600/IMG_20150413_224848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrBlkBsWjTWRn7JE12DVwLJAwiuBdLs8Rd9IWaMWHyKRFwFDuSzDRbIiMPQ3ILgkfrjKOTDG4xmtAPw6Ytf-fRMDm0h4VV1Xb8swpOny5q4Xuz1kD70diGgTSmo6rWytxPs5JW551_sLt/s1600/IMG_20150413_224848.jpg" height="192" width="320" /></a></div>
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<span style="text-align: left;">4. Add the sugar, condensed milk, and bread crumbs.</span></div>
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<span style="text-align: left;">5. Now keep stirring the milk for ten minutes in a medium flame. Do not stop stirring or else the milk may burn.</span></div>
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<span style="text-align: left;">6. You will see the milk turning thicker. The breadcrumbs will lend a creamy consistency to milk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2FwH2XXFMmXYLQwBauUxK4LINNdUaHYkPKC_3ph1W-TlaqQej5XYKRuijQzw-y_72P-XQjeF20eQCycQDvvbVJDcGmUJOKbZh4DjlUAnjI8rsj6-HS6LGs8XX6Eb4_kO_gcMOhgiERyp/s1600/IMG_20150413_225517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2FwH2XXFMmXYLQwBauUxK4LINNdUaHYkPKC_3ph1W-TlaqQej5XYKRuijQzw-y_72P-XQjeF20eQCycQDvvbVJDcGmUJOKbZh4DjlUAnjI8rsj6-HS6LGs8XX6Eb4_kO_gcMOhgiERyp/s1600/IMG_20150413_225517.jpg" height="192" width="320" /></a></div>
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<span style="text-align: left;">7. After ten minutes, turn off the flame and add elaichi powder and saffron.(I did not use saffron)</span></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">8. Cool to room temperature and set in the fridge for 2 hours. I decorated the Rabri with some tutti fruiti.</span></div>
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Your delicious creamy Rabri is ready!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBSu2MkpUCvrVo5wYO3Z6je95vMDfQ_7yWTrpDAn7odTKBgkQEU4mSBYUVSGrByuK5h1Vo5cHEYRjafsKSHaLpOpzTZkvXm9ZdjGcV29RoMMpfv8CkErSZeMfbnrUnIoX3hED7BPy-mWL/s1600/IMG_20150414_080401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBSu2MkpUCvrVo5wYO3Z6je95vMDfQ_7yWTrpDAn7odTKBgkQEU4mSBYUVSGrByuK5h1Vo5cHEYRjafsKSHaLpOpzTZkvXm9ZdjGcV29RoMMpfv8CkErSZeMfbnrUnIoX3hED7BPy-mWL/s1600/IMG_20150414_080401.jpg" height="192" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com7tag:blogger.com,1999:blog-7370324448482896261.post-28456679170823431472015-04-03T11:09:00.002-07:002015-04-03T11:09:50.388-07:00The No-Fail Raisin Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
This week I am posting a no-fail raisin cake recipe that I have made several times over. This recipe is extremely forgiving...you just cant go wrong with it. Just follow the measures as given in the recipe and you will get a yummy, moist cake that your family will love.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhIatA_XqrojHee44GG1KTRJ_VyBTHP8XKpWGiBgiP3oEvf90yVV2euaFi-soMYTPbaL9dAxH97y5FV3DPDS61udZr9-GZyauCwL0ccuosD4y3hUGE5kNpJP_CpwmRfd8Ui9mLyocukw2/s1600/IMG_20150314_074741%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhIatA_XqrojHee44GG1KTRJ_VyBTHP8XKpWGiBgiP3oEvf90yVV2euaFi-soMYTPbaL9dAxH97y5FV3DPDS61udZr9-GZyauCwL0ccuosD4y3hUGE5kNpJP_CpwmRfd8Ui9mLyocukw2/s1600/IMG_20150314_074741%5B1%5D.jpg" height="300" width="400" /></a></div>
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Here is the recipe:</div>
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<h4 style="text-align: left;">
Ingredients:</h4>
<div>
Whole wheat flour: 1/2 cup</div>
<div>
All purpose flour: 1 cup</div>
<div>
Sugar: 1 cup</div>
<div>
Eggs: 2</div>
<div>
Vanilla essence: 1 teaspoon</div>
<div>
Baking powder: 1 teaspoon</div>
<div>
Baking soda: 1/2 teaspoon</div>
<div>
Cocoa powder: 3 tablespoon</div>
<div>
White oil: 1/2 cup</div>
<div>
Milk: 1/4th cup</div>
<div>
Raisins (chopped): 1/4th cup</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
<ol style="text-align: left;">
<li>Beat the eggs well. Add sugar and mix well. Now add oil, milk, and vanilla essence.</li>
<li>In a deep-bottom bowl, add the whole wheat flour, APF, cocoa powder, baking powder, and baking soda.</li>
<li>Now add the dry mixture to the wet mixture in two batches. Mix well till you get a thick, lump-free batter.</li>
<li>Fold in the chopped raisins.</li>
<li>Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in a greased cake pan. Make sure that batter fills up only half the baking pan.</li>
<li>Tie a wet towel strip around the pan to prevent cracking of the top surface of the cake.</li>
<li>Sprinkle a few chopped raisins on the top surface of the cake.</li>
<li>Bake the cake for 40-45 minutes.</li>
<li>Remove the cake from the oven. Set aside to cool.</li>
<li>After ten minutes, de-mold the cake. Slice the cake and serve with love.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo95JiFKaI1eTZPJ-MCc7qnQDHl2e49zE_fc2d_Wa2rEjqkeWz94nVfDDmr0LdqIOUm-D7-0BYZ-gaS_6dqtR7JwHJ_XxM5mjL77tCCQipJJk0BJ5_akOi-_lhJlj0RFNi7d-37_5zu5OA/s1600/IMG_20150314_074755%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo95JiFKaI1eTZPJ-MCc7qnQDHl2e49zE_fc2d_Wa2rEjqkeWz94nVfDDmr0LdqIOUm-D7-0BYZ-gaS_6dqtR7JwHJ_XxM5mjL77tCCQipJJk0BJ5_akOi-_lhJlj0RFNi7d-37_5zu5OA/s1600/IMG_20150314_074755%5B1%5D.jpg" height="300" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com5tag:blogger.com,1999:blog-7370324448482896261.post-65029430940615651462015-03-22T07:28:00.001-07:002015-03-22T07:41:11.274-07:00A Royal Repast: Mutton Rezala and Khameeri Roti<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from: Mutton Rezala recipe by Zeeshan Sidque (iFood.tv) and Khameeri Roti: Passionate About Baking)</h3>
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<div>
Mutton rezala...aaaaahhhhhhh! That is the general exclamation in our family. We all love this dish unanimously..including my little one. This Sunday, we planned to eat out at Aminia. The palate was craving this delicate white gravy and soft tandoori rotis.</div>
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<div>
Suddenly, the hubby man said..."Why don't you make Mutton Rezala at home? I will get you all the ingredients."</div>
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<div>
At first, I panicked. Will I be able to do full justice to this authentic recipe? I searched high and low for a fairly simple recipe. I got a wonderful recipe from <a href="http://ifood.tv/mutton/694-mutton-rezala" target="_blank">here</a>.</div>
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The Rezala is a Mughlai dish. It a delicate dish with fragrant white gravy. The best Mutton Rezala I have tasted in Kolkata is at Sabir's in Chadni Chowk Market.<br />
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<div>
I planned to serve the Rezala with Khameeri rotis. I was introduced to Khameeri roti by reading a wonderful blog post from Pakistan forwarded to me by one my friends. I am ever grateful to him for sharing these wonderful food posts with me.</div>
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Check out the wonderful Rezala and Khameeri rotis:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-W43BD8_npm85DuxnHTj-NNfClxUqtulzzXfTsx5kRXM_SSpHh4R1WhiFVy1BJ0AJlTwMfigCsmzfQPBPkxqS_rdn6RZTGQf-5yizITk69T-bZixbsah4TGHaD6X3XbLptbB2OUHI2iN/s1600/DSC00611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-W43BD8_npm85DuxnHTj-NNfClxUqtulzzXfTsx5kRXM_SSpHh4R1WhiFVy1BJ0AJlTwMfigCsmzfQPBPkxqS_rdn6RZTGQf-5yizITk69T-bZixbsah4TGHaD6X3XbLptbB2OUHI2iN/s1600/DSC00611.JPG" height="225" width="400" /></a></div>
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<div>
Here are the recipes, I made.</div>
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<h4 style="text-align: left;">
Ingredients:</h4>
<div>
<b>For the Rezala:</b></div>
<div>
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div>
<div style="text-align: left;">
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lamb/Goat meat: 450 gm</span> (Ribs Favorable)<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Onion: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Medium</span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">, made into paste</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Black cardamom: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">, crushed</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Yogurt: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 Tablespoons</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Garlic paste: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ginger paste: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 and a 1⁄2 Tablespoons</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cashew nut: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">, grounded to paste</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Saffron:</span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1⁄4 Teaspoon </span></div>
<div style="text-align: left;">
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cardamom: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">,crushed</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cream: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoon</span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> (Not Sweet)</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mace: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Red chili: 4</span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">(Kept Whole)</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Green chili: 3</span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">, slit (optional)</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt:</span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">To Taste</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sugar:</span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Milk: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Kewra water: </span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span><br />
<span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ghee: 5</span><span itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Tablespoons</span></div>
<div style="text-align: left;">
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Process:</h4>
<div>
Don't get frightened by the long process of this recipe.</div>
<div>
<br /></div>
<div>
The recipe can be divided into three basic parts:</div>
<div>
1. Marinating the mutton </div>
<div>
2. Stir-frying the mutton</div>
<div>
3. Pressure-cooking the mutton to tenderize the meat</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IXp_UYGfliStnIyyRaSwqE3DA6AV2Rhr6wNUk-EEfuRadBwISQYv6WRUaH1RPcM6PYIwYtO4hwapHt-D6L5QAbFU7Ekgpc8Wy-k3mQ-H6WlSlqeyRgW6QmOFnRHkoetOplQr8luxFVqR/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IXp_UYGfliStnIyyRaSwqE3DA6AV2Rhr6wNUk-EEfuRadBwISQYv6WRUaH1RPcM6PYIwYtO4hwapHt-D6L5QAbFU7Ekgpc8Wy-k3mQ-H6WlSlqeyRgW6QmOFnRHkoetOplQr8luxFVqR/s1600/1.png" height="275" width="400" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<u>Marinating the mutton:</u></div>
<div>
<br /></div>
<div>
<ol style="text-align: left;">
<li>First gather all the ingredients for the marinade. Take the mutton in a deep-bottom bowl. Also take onion paste, curd, cashew nut paste, ginger garlic paste, a paste of mace, black cardamom , and green cardamom.</li>
<li>Now add the ingredients of the marinade, salt, and sugar. Mix well and keep aside for 2 hours.</li>
</ol>
<u>Stir-frying the mutton:</u></div>
<div>
<ol style="text-align: left;">
<li>Heat ghee in a wok. Squeeze each mutton piece to remove the excess marinade. Add to the wok.</li>
<li>Stir-fry the mutton pieces for a few minutes on a high flame. Now add all the marinade to the wok. Add chilli powder and whole red chillies. Mix and bring it to boil.</li>
<li>Now reduce heat and keep covered.</li>
<li>The mutton will cook on low heat for a long time. At regular intervals, remove the lid and stir the mutton to prevent the meat from sticking to the bottom of the pan.</li>
<li>If the mutton sticks to the bottom of the pan, add 1/4 cup water and stir well.</li>
<li>Repeat this process till the meat changes color.</li>
</ol>
<div>
<u>Pressure-cooking the meat:</u></div>
</div>
<div>
<ol style="text-align: left;">
<li>Now pour the contents of the wok into a pressure cooker. Close the lid of the cooker and place on medium flame.</li>
<li>Now let the meat get cooked for 3-4 whistles. I had to give 5-6 whistles to cook the mutton well.</li>
<li>Turn off the gas. Do not open the lid till the steam has released on it's own. Now turn on the gas.</li>
<li>Mix the saffron in milk and add to the meat. Let the meat boil.</li>
<li>Add fresh cream and bring to a boil. </li>
<li>After 1-2 minutes, turn off the gas and add ghee and kewra water (optional). Garnish with slit green chillies.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<b>For the Khameeri Roti</b><br />
<b><br /></b>
<br />
Khameeri roti is an Indian flatbread that is made using yeast (khameer). It is similar to Naan. But not exactly the same.<br />
<h4 style="text-align: left;">
Ingredients</h4>
</div>
<div>
Whole wheat flour: 2 cups</div>
<div>
Instant yeast: 1 teaspoon (level)</div>
<div>
Salt: 1 teaspoon</div>
<div>
Oil: 2 tablespoons</div>
<div>
<br /></div>
<div>
You can refer to the <a href="http://www.passionateaboutbaking.com/2008/09/another-indian-flatbread-khameeri-roti.html" target="_blank">recipe here</a>. I followed this recipe to the tee.</div>
<div>
<br /></div>
<div>
Check the pictures:</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZq2iSIp5EWid8YLilwGmiwep4BjFGvib26RB8G7aRhAoutelIZlcA0JbmujKAJrjS_1rd3uemRTEti-cWpsGJA2pzG4_e5kFACU0PdD0qZxN_frVNwdIhla7Ch9C7tuSBazNtjMehpL1/s1600/2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZq2iSIp5EWid8YLilwGmiwep4BjFGvib26RB8G7aRhAoutelIZlcA0JbmujKAJrjS_1rd3uemRTEti-cWpsGJA2pzG4_e5kFACU0PdD0qZxN_frVNwdIhla7Ch9C7tuSBazNtjMehpL1/s1600/2.png" height="60" width="400" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br />
<br />
<br />
You basically need to knead the dough, allow the dough to double in size. Next, release the trapped air in the dough and divide into round ball. Roll out the rotis. Pre-heat the oven to 180 degrees C for 10 minutes. Bake the rotis on a greased tray for 5 mniutes. Grill the rotis on Grill mode for 5 minutes at the same temperature. Remove from the oven and slather with butter/ghee.<br />
<br />
<br />
Enjoy the succulent meat with hot rotis right out of the oven. Heavenly delight!</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-90871629977922819052015-03-15T10:56:00.003-07:002015-03-16T00:30:26.667-07:00Chicken Pizza from the Scratch<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Star shaped pizza adapted from: Pizza Recipe from the Scratch: Sumod Tomz blog)</h3>
<br />
Kids love pizza. Small kids and....... big kids like me and my hubby.<br />
<br />
I have made chicken pizza from the scratch several times but got down to posting it today.<br />
Also, when I saw the star shape pizza on Sumod Tom's blog, I was dying to make it. I also made a regular pizza.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88I1fBHsnGsRfWV6B0jCCZngsuF04DZ2S4KIWG71wb_OiCz0fdV_IAC523jkoRzvdrsPQta_7wGEIuVOk9iq3vT2Ig-hhmN4_pOMQ5a8xjMj9C9K-vypjvP1qu8RSAHgGeAWKggezOxPz/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88I1fBHsnGsRfWV6B0jCCZngsuF04DZ2S4KIWG71wb_OiCz0fdV_IAC523jkoRzvdrsPQta_7wGEIuVOk9iq3vT2Ig-hhmN4_pOMQ5a8xjMj9C9K-vypjvP1qu8RSAHgGeAWKggezOxPz/s1600/1.png" height="400" width="277" /></a></div>
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<br /></div>
<br />
Please pardon my photography. It was not the best today.<br />
<br />
You can check his recipe from this <a href="http://sumodtomzcuisines.com/pizza-recipe-from-scratch/" target="_blank">link</a>.<br />
<br />
Here is how I made it.<br />
<br />
<h4 style="text-align: left;">
Ingredients:</h4>
<br />
Pizza dough: 1 ball<br />
<br />
For pizza sauce:<br />
<br />
Tomatoes: 2 roughly chopped<br />
Onion: 1 chopped<br />
Tomato sauce: 3 tablespoons<br />
Tomato puree: 2 tablespoons<br />
Mixed herbs: 1 teaspoon<br />
Salt and sugar to taste<br />
Garlic: 5-6 pods, finely chopped<br />
Butter: 1 teaspoon<br />
White oil: 2 teaspoon<br />
<br />
For assemble the pizza/toppings:<br />
Chicken sausages: chopped, 1 cup<br />
Red capsicum: 1 chopped<br />
Yellow capsicum: 1 chopped<br />
Black olives: 2 tablespoons<br />
Mozarella cheese: grated<br />
Oregano<br />
<br />
<h4 style="text-align: left;">
Procedure:</h4>
1. First you need a ball of pizza dough. Pizza dough is same as bread dough. To know how to make bread dough, click <a href="http://thesimplepleasuresofbaking.blogspot.in/2014/08/my-daily-bread-basic-bread-with-3-cups.html" target="_blank">here</a>.<br />
<br />
<br />
To make pizza sauce:<br />
2. Heat some butter and white oil. Add the chopped garlic and onion.<br />
3. Fry for a minute. Add the chopped tomatoes.<br />
4. Fry for a minute and add the tomato sauce along with tomato puree.<br />
5. Add salt and sugar to taste. Mix well. Add the mixed herbs and take off the flame. Keep aside to cool.<br />
<br />
To assemble the pizza:<br />
6. Roll the dough into a big roti/crepe about 8 inches in diameter.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEChUw3dLiWVHrrpgjFATUrIRxA-qa4bHDhLl1f4SAeKZPY8JMU2fvb6xXnUz9ZjSJaDHxw21FQBjppoCUKwDWrsx69m-tHFMKV0dB_2I2HzOtPgiPlTNLneXBKbOEGcRUezI170UvZ5lV/s1600/IMG_20150315_190122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEChUw3dLiWVHrrpgjFATUrIRxA-qa4bHDhLl1f4SAeKZPY8JMU2fvb6xXnUz9ZjSJaDHxw21FQBjppoCUKwDWrsx69m-tHFMKV0dB_2I2HzOtPgiPlTNLneXBKbOEGcRUezI170UvZ5lV/s1600/IMG_20150315_190122.jpg" height="192" width="320" /></a></div>
<br />
9. Place a layer of pizza sauce along the edges. Place the chopped veggies and add some oregano. I added chopped chicken sausages. Finally add shredded mozarella cheese on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX4x0TkWiG0i5-vGlME2JtnqPnb-ewMoe40bxbx503EIK8zzxtQ3eYrAOCIIYkjdjqRod7PFSUj55exmtCpf0B5h-KVzRTH54XhSCJEVvs8SgVowjP4T434RzZMDGuhZW6Nln6T7Aq2eM/s1600/IMG_20150315_190446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX4x0TkWiG0i5-vGlME2JtnqPnb-ewMoe40bxbx503EIK8zzxtQ3eYrAOCIIYkjdjqRod7PFSUj55exmtCpf0B5h-KVzRTH54XhSCJEVvs8SgVowjP4T434RzZMDGuhZW6Nln6T7Aq2eM/s1600/IMG_20150315_190446.jpg" height="192" width="320" /></a></div>
<br />
<br />
10. Now pull and join the edges from both ends as shown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o1ofsCduAi-Mj35K8vlgVo9jM1aaTNDE8OjSDPP-uv3M086pC1nkjwLHfT-RzsffCejJmu_JMHPVDv1F0Xol2JLxO33mXcE-zvrE5RFChC3kpi2NZuhPvkn2L5yPcUsENvc539t-hpWS/s1600/IMG_20150315_191047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o1ofsCduAi-Mj35K8vlgVo9jM1aaTNDE8OjSDPP-uv3M086pC1nkjwLHfT-RzsffCejJmu_JMHPVDv1F0Xol2JLxO33mXcE-zvrE5RFChC3kpi2NZuhPvkn2L5yPcUsENvc539t-hpWS/s1600/IMG_20150315_191047.jpg" height="192" width="320" /></a></div>
11. Once finished, this is what you will get:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9-1J6k34gykg91Zboo6E3bGc3r4GQk0ebszmcMa8WPa1yIkID67gsWQ4Yo8jz69CwqRYxIqQkZZiNhw6H36IuGZxgVwA5q8HWpNhetxW6YGbocHa1cpRS7gUJY-qT9_ecDk_UP8svqLY/s1600/IMG_20150315_194145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9-1J6k34gykg91Zboo6E3bGc3r4GQk0ebszmcMa8WPa1yIkID67gsWQ4Yo8jz69CwqRYxIqQkZZiNhw6H36IuGZxgVwA5q8HWpNhetxW6YGbocHa1cpRS7gUJY-qT9_ecDk_UP8svqLY/s1600/IMG_20150315_194145.jpg" height="192" width="320" /></a></div>
11. Pre-heat the oven at 200 degrees C for 10 minutes.<br />
12. Bake for 20 minutes. Remove from the oven and enjoy the steaming hot pizza.<br />
Yummy!</div>
Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-48270476377580585112015-03-08T12:14:00.003-07:002015-03-08T21:05:32.764-07:00A Healthy Indulgence: Wholewheat Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
This week, it was Holi. I got an extended weekend and loads of time to rest. Hooray!<br />
<br />
Made this wonderfully healthy choco cupcakes with wholewheat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL__-XFzmUMNeJfLqXNMq5-Ctivs18CflPGzPN5wy614HbKENWyBPMliQpSwc1_WRgzTfRvvuhtiZK6Ix-6uceq77BRb27YUFd4gvBF1SjQhCl2mvbg5wRJUqXegD-xz-AtJ8odpulvuW/s1600/IMG_20150309_003130%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL__-XFzmUMNeJfLqXNMq5-Ctivs18CflPGzPN5wy614HbKENWyBPMliQpSwc1_WRgzTfRvvuhtiZK6Ix-6uceq77BRb27YUFd4gvBF1SjQhCl2mvbg5wRJUqXegD-xz-AtJ8odpulvuW/s1600/IMG_20150309_003130%5B1%5D.jpg" height="240" width="400" /></a></div>
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Here is the recipe:<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
Whole wheat/ Atta: 1 and a half cups<br />
All purpose flour: 2 tablespoons<br />
Cocoa powder: 3 tablespoons<br />
White oil: 1/2 cup<br />
Eggs: 2<br />
Baking powder: 1 teaspoon (level)<br />
Baking soda: 1/2 teaspoon<br />
Milk: 1 cup<br />
Sugar: 1 cup<br />
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For decoration:<br />
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Chopped raisins: a handful<br />
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<h4 style="text-align: left;">
Process:</h4>
1.Crack the eggs in a bowl. Discard the shells. Add sugar and mix well. You can use a hand/stand mixer to do this.<br />
2. Add oil, milk and vanilla essence. Mix well.<br />
3. In a separate bowl take the wholewheat, baking powder, baking soda, and cocoa powder.<br />
Mix well.<br />
4. Now add the dry mixture to the wet mixture in two batches.<br />
5. Mix well till you get a batter of dropping consistency.<br />
7. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in cupcake moulds. Sprinkle chopped raisins on top and bake for 20-25 minutes.<br />
8. After the cupcakes are well baked, take them out of the oven and keep aside to cool.<br />
9. After 5 minutes, de-mold the cupcakes.<br />
Enjoy the warm cupcakes with your hot cuppa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKHqeuvwXfCTkjhK5yVNMLsTYOrE2ZlLyaD59Osiou2Cl-tCusL9opc8ldPoH9xtHWpIyMQTfEKKRcTek-4rcWlSdlXEbQxmczT2zKBM4tO9L8M0KU5b2oFlSSnMuts9U2nH3NKsSEfuU/s1600/IMG_20150309_003057%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKHqeuvwXfCTkjhK5yVNMLsTYOrE2ZlLyaD59Osiou2Cl-tCusL9opc8ldPoH9xtHWpIyMQTfEKKRcTek-4rcWlSdlXEbQxmczT2zKBM4tO9L8M0KU5b2oFlSSnMuts9U2nH3NKsSEfuU/s1600/IMG_20150309_003057%5B1%5D.jpg" height="192" width="320" /></a></div>
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I am sending this recipe to the Holi Special Recipe event on KFB.</div>
Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com2tag:blogger.com,1999:blog-7370324448482896261.post-46689942675821686832015-02-27T09:55:00.001-08:002015-02-27T09:55:30.737-08:00The Magnum Masterclass: In a Class of its Own<div dir="ltr" style="text-align: left;" trbidi="on">
Last week I got a wonderful invitation to attend the Magnum Masterclass at the Taj Bengal. A big vote of thanks to Kolkata Food Bloggers to give me this opportunity. Generally, I have to give up all the invites during the week, thanks to the hectic office life..but this time the event was on Saturday..so I just took the plunge!<div>
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<div>
I reached the Taj Bengal with a pounding heart because I was going to meet the celebrity chef Kunal Kapur (of Masterchef India) fame. Wow! I have been an ardent follower of Masterchef India so it was like a dream come true for me. And to meet the "beauty-with-brains" Soha Ali Khan was an added bonus.</div>
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Well the event started off with the chef giving us some info about Belgian chocolates. Belgian chocolates are premium quality chocolates that contain nearly 35% pure cocoa. This chocolate also does not have any bad fats. When you bite into a Belgian chocolate, you will not find any chocolate sticking to the back of your teeth or palate.</div>
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The Magnum icecream is made of this premium Belgian Chocolate and believe me one bite of this icecream is pure magic!</div>
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Do enjoy some pictures of the event.</div>
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<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/AVvXsEgvGf1Ar5IQwmViE2i775Sc-JPNgU-NTvzhypbr6nHxizeshmhfrg3XxTni5G3vc3Ps1XfgeS6EnX2Te3-DOu8iCGH11igjc6g3Hddh43Z2iWAFmHRFSDT_8OY_GF3oNfur9xUmpwstKTKs/s1600/DSC00574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGf1Ar5IQwmViE2i775Sc-JPNgU-NTvzhypbr6nHxizeshmhfrg3XxTni5G3vc3Ps1XfgeS6EnX2Te3-DOu8iCGH11igjc6g3Hddh43Z2iWAFmHRFSDT_8OY_GF3oNfur9xUmpwstKTKs/s1600/DSC00574.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The charismatic chef Kunal Kapur and the svelte Soha Ali Khan</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/AVvXsEiQ6vUITDw5so2iUOhEa5-XuUk6aM4vDqL1VdUVGVPt0TnhQblFzSEHqGPnohtfIRY5PdGDanfLR-pIBfU060J8wmuxlCGaaW9hSrQqj0b-_dYRcddBh5qq5JeW8Mt9HKiDQBfKk-MEu6Vl/s1600/DSC00580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6vUITDw5so2iUOhEa5-XuUk6aM4vDqL1VdUVGVPt0TnhQblFzSEHqGPnohtfIRY5PdGDanfLR-pIBfU060J8wmuxlCGaaW9hSrQqj0b-_dYRcddBh5qq5JeW8Mt9HKiDQBfKk-MEu6Vl/s1600/DSC00580.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The chocolate tasting session with milk chocolate, dark chocolate, and white chocolate</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/AVvXsEiCV9X9_ri40yMMt0C0PwJr2fxKCCxZHLRBqL6fGilsJqlYiQzbxfEZHJHXGF6QlaByblkkmPYCX0IXp-kJBvZuTjCTrubpJrdrPx351kL5MG_V20YOHX4-syIePGVMGv0L5VNWyxDLDQGE/s1600/DSC00582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV9X9_ri40yMMt0C0PwJr2fxKCCxZHLRBqL6fGilsJqlYiQzbxfEZHJHXGF6QlaByblkkmPYCX0IXp-kJBvZuTjCTrubpJrdrPx351kL5MG_V20YOHX4-syIePGVMGv0L5VNWyxDLDQGE/s1600/DSC00582.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The star attraction of the evening: The Chocolate Truffle Magnum</td></tr>
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<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/AVvXsEgc6Kj7ialRrGZ2NpyumT0dj-Q_0XqWdNBe2h6KwAgnVCF6S6eW9vkp94AkVlDrJf3agrfroqDBKd-ECuX4JdcWkwOpxu26LsDm1eIyRVuLsRuDe88sJbU0kQU6kC2muEicGGuhtc6LiJBT/s1600/DSC00587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6Kj7ialRrGZ2NpyumT0dj-Q_0XqWdNBe2h6KwAgnVCF6S6eW9vkp94AkVlDrJf3agrfroqDBKd-ECuX4JdcWkwOpxu26LsDm1eIyRVuLsRuDe88sJbU0kQU6kC2muEicGGuhtc6LiJBT/s1600/DSC00587.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The chef preparing a fusion dessert: Patishapta with Magnum</td></tr>
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<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/AVvXsEj2RCsxawZlVaDb5Q_v-IOY3BeMvzkh6U7rFSOpArQNzh5iZZdJTxj8o8MzymB6_j0pNWM1TQQlRlD43YcDJ6UCRPdZuqwpcoRfUatQkrt4I9-V1NRvIWbbYbF-53SpgJjQqtkQitWTLNVN/s1600/DSC00591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RCsxawZlVaDb5Q_v-IOY3BeMvzkh6U7rFSOpArQNzh5iZZdJTxj8o8MzymB6_j0pNWM1TQQlRlD43YcDJ6UCRPdZuqwpcoRfUatQkrt4I9-V1NRvIWbbYbF-53SpgJjQqtkQitWTLNVN/s1600/DSC00591.JPG" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dessert that we KFBians made using Magnum</td></tr>
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<div>
The Magnum is going to hit the stores of Kolkata on the 1st of March. The price would be INR 90. But believe you me...this ice cream is mind-blowing! Do indulge.</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com2tag:blogger.com,1999:blog-7370324448482896261.post-76949745832390143442015-02-16T09:14:00.001-08:002015-02-16T21:07:57.217-08:00Healthy Carrot and Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from Creamy Carrot and Pumpkin Soup: Antypasti)</h3>
This spring in the air has led to lot of cough, cold, and fever in most households. Are you suffering from cold too? I am. And so is my little one.<br />
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Coughing, sneezing, and sore throat made sure that I spent Valentines Day in bed with a muffler around my throat and Vicks vaporub as my date. Highly unromantic to say the least!<br />
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The little one has also become jittery and whiny and refuses to eat most things. "Give me something soft and warm Maa", she said.<br />
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And I started hunting for some easy soup recipes. I found a very simple, nutritious soup on Antara's blog.<br />
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This soup combines the goodness of carrots and pumpkin, two vegetables rich in Vitamin A.<br />
Since Antara was the Star Blogger of the Week for this week so I hit the proverbial "two birds with one stone" by making this recipe. <span id="goog_830424896"></span><span id="goog_830424897"></span><a href="http://www.antypasti.com/" target="_blank">Antara's blog</a> has an interesting collection of food and travel related posts. Her writing style is easy and each blog post has a relaxed pace. It is truly refreshing to read her posts.<br />
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This soup recipe can be called soul food. I was able to rustle it up after getting home from work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK243vz-ImXsJL4U0JV-zET3hyPrxRL49ExB-tYAC-0kBGWAylXtllDEov-sXcTyEzhgxhRSw50SqMcd042VFhBdLkf5O2VOgLsYK0_e8DaOITMAvtFTB6ZVdPsS8tRCqDroc4E1xEkhyphenhyphent/s1600/IMG_20150216_204853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK243vz-ImXsJL4U0JV-zET3hyPrxRL49ExB-tYAC-0kBGWAylXtllDEov-sXcTyEzhgxhRSw50SqMcd042VFhBdLkf5O2VOgLsYK0_e8DaOITMAvtFTB6ZVdPsS8tRCqDroc4E1xEkhyphenhyphent/s1600/IMG_20150216_204853.jpg" height="192" width="320" /></a></div>
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You can check Antara's original recipe from<a href="http://antypasti.com/2013/09/23/creamy-pumpkin-carrot-soup/" target="_blank"> here.</a></div>
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Here is how I made it:</div>
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Ingredients:</h4>
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Pumpkin: 150 grams, diced</div>
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Carrot: one, chopped roughly</div>
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Butter: 1 tablespoon</div>
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Dried mixed herbs: 1 and a 1/4 teaspoon</div>
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Garlic: 2 to 3 pods, crushed </div>
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Fresh cream: a teaspoon for garnishing</div>
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Process:</h4>
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1. Steam the vegetables in a pressure cooker for 2-3 whistles.</div>
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2. Remove the steamed veggies from the pressure cooker and do not throw away the vegetable stock. Puree the vegetables in a mixer and keep aside.</div>
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3. In a pan, heat butter along with a teaspoon of white oil.</div>
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4. Add garlic and dried herbs.<br />
5. Fry for a few seconds. Next, add the pureed vegetables.<br />
6. Mix well. Add some of the vegetable stock if the soup is too thick.<br />
7. Add salt to taste. Finally, add fresh cream and take off the gas.<br />
8. Serve the steaming soup with toasted bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoiiBBwvnNb-iK3uFvOrJesC7YlJ6LuenWLqclxr1GgCSHOgXtLvrwIJpcTYVQpAE4yddCEvg5Izb8ucZRSWl1Oy-cxog5O6uR7XzTvcJEP1dk9tZ3LZxa8L21sVwyZzK62TyjA-VTP6a/s1600/IMG_20150216_220932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoiiBBwvnNb-iK3uFvOrJesC7YlJ6LuenWLqclxr1GgCSHOgXtLvrwIJpcTYVQpAE4yddCEvg5Izb8ucZRSWl1Oy-cxog5O6uR7XzTvcJEP1dk9tZ3LZxa8L21sVwyZzK62TyjA-VTP6a/s1600/IMG_20150216_220932.JPG" height="187" width="320" /></a></div>
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I am sending this recipe to the ongoing event in KFB called "Know Your Blogger".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3qs2u-47Qz_uuqnXvG7IvxEd1tv6XWQYPoty44W20G3DFNlJ1YFs_SAUaGxZxnlqkhCRBwG0VDHb9lqaNaOuUpn7K419w27M6ik2bqxva-oiBdizROMIbaJ6siysY1dhmbjwqwynWqJy/s1600/10668816_10152885060672959_6235948385142672772_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3qs2u-47Qz_uuqnXvG7IvxEd1tv6XWQYPoty44W20G3DFNlJ1YFs_SAUaGxZxnlqkhCRBwG0VDHb9lqaNaOuUpn7K419w27M6ik2bqxva-oiBdizROMIbaJ6siysY1dhmbjwqwynWqJy/s1600/10668816_10152885060672959_6235948385142672772_o.jpg" height="320" width="273" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com4tag:blogger.com,1999:blog-7370324448482896261.post-77334269388476249082015-02-08T23:34:00.003-08:002015-02-09T05:46:06.486-08:00Sunflower Shape Stuffed Bread for the Valentine Week<div dir="ltr" style="text-align: left;" trbidi="on">
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(Adapted from the recipe posted on Home Baker's guild on Facebook)</h3>
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Its February! February is synonymous with mild chilly mornings, the Kolkata Book Fair, and of course Valentine's Day.</div>
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Though the hubby man and I do not celebrate V day formally, but I love to surprise him with some new bakes. Needless to say, even my little Valentine loves it!</div>
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This time I had decided not to post anything sweet. So it had to be a savoury recipe. I got this fabulous recipe for Sunflower bread from the Home Baker's Guild on Facebook. I have forgotten the name of the member who posted it, but she had done a wonderful job of posting the recipe in pictures. Thanks you so much for this lovely recipe.</div>
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The sunflower bread can be made with any kind of bread dough and the filling can be altered as per requirement. This bread is not made of sunflowers or sunflower seeds! The name is due to the sunflower shape.<br />
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I used a filling of veggies with chopped chicken sausages but you can use paneer bhurji, soya kheema, chicken keema, or mixed veggies. The possibilities are endless. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBnMUs0pxFh6gXvFXyJoFYLoj2XKWlkexkHhPUtO6B2nBgvNeDzIBBwV9pK9JD75jxBmPPJNKRcMVC9CmpcDjoOcqeZPOxOw7SRrbysDa-A2ncWyoAHYyjNN5M-9pe_JvtSK0b7rd3w1B/s1600/DSC00565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBnMUs0pxFh6gXvFXyJoFYLoj2XKWlkexkHhPUtO6B2nBgvNeDzIBBwV9pK9JD75jxBmPPJNKRcMVC9CmpcDjoOcqeZPOxOw7SRrbysDa-A2ncWyoAHYyjNN5M-9pe_JvtSK0b7rd3w1B/s1600/DSC00565.JPG" height="225" width="400" /></a><br />
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This stuffed bread looks beautiful and tastes yummy. </div>
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Here is how I made it:</div>
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Ingredients:</h4>
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A ball of bread dough (To check the recipe of bread dough, click <a href="http://www.thesimplepleasuresofbaking.blogspot.in/2015/01/milk-bread-from-manjaris-blog.html" target="_blank">here</a>.)</div>
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Any kind of dry filling (I used a filling of veggies and chicken sausages): 1 and a half cup</div>
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Butter: 2 tablespoon (for brushing)</div>
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Process:</h4>
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1. Knead the bread dough with the ingredients given in <a href="http://www.thesimplepleasuresofbaking.blogspot.in/2015/01/milk-bread-from-manjaris-blog.html" target="_blank">this recipe</a>. Grease a deep bottom bowl and dunk the ball of dough in it. Keep in a warm dry place for one and a half hours.</div>
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2. The dough will rise to double it's size. Sprinkle some dry flour on the working surface and place the ball of dough on it.</div>
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3. Press the ball of dough to release the air trapped inside.</div>
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4. Divide the ball of dough into two parts using a knife. </div>
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5. Now follow the step-by-step process as shown in the pictures below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0YoypFcSEhRAQ2Kx_Z1DLLxFm_9LbydOCLW9nGu-HJXVOvSTIuyLM-17KUnaYAlH_uftGhzgKhCOo48Yh4xqTLN5IS0KXr4dI7knCtl3ci5XEXf3WJ58UP6X3BGx-T74244JLExkTgK9/s1600/1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0YoypFcSEhRAQ2Kx_Z1DLLxFm_9LbydOCLW9nGu-HJXVOvSTIuyLM-17KUnaYAlH_uftGhzgKhCOo48Yh4xqTLN5IS0KXr4dI7knCtl3ci5XEXf3WJ58UP6X3BGx-T74244JLExkTgK9/s1600/1.png" height="155" width="400" /></a></div>
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(You can also refer to the following <a href="https://www.youtube.com/watch?v=xXwNS8QrauM" target="_blank">video</a> to view the steps for shaping this bread.)<br />
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6. Pre-heat the oven to 200 degrees C for ten minutes. Place the tray containing the sunflower bread inside the pre-heated oven.<br />
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7. Bake for 20 minutes at the same temperature. After 20 minutes, you can grill the bread using Grill mode (for about 2-3 minutes) for a evenly browned top.<br />
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8. Remove the bread from the oven and brush the top with butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ABG97fXbBtLsMInrrXK_C7Ie4RLtcNkHp-C07fObr_E3SByhEAhTImsc0Fy1r0_e7lw7KbHtrWv-w34aOn540Bl5d55mgNKuVb-SoRo2pn0i8y4fG6aaL-PdwHhW-WdFTyGnIplfzrvY/s1600/DSC00564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ABG97fXbBtLsMInrrXK_C7Ie4RLtcNkHp-C07fObr_E3SByhEAhTImsc0Fy1r0_e7lw7KbHtrWv-w34aOn540Bl5d55mgNKuVb-SoRo2pn0i8y4fG6aaL-PdwHhW-WdFTyGnIplfzrvY/s1600/DSC00564.JPG" height="180" width="320" /></a></div>
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9. Let it cool till it is warm.<br />
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Slice and enjoy with your Valentine!<br />
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I am sending this recipe to the ongoing event on <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB</a> called "Valentine's Day Special Week".<br />
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-44261829962981289192015-02-02T20:59:00.002-08:002015-02-02T20:59:55.679-08:00Portugese Custard Tarts: Anwesha's blog<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">(Pasteis de Nata Recipe - Portuguese Christmas Custard Tarts: Peanuts on the Road)</span></h3>
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<span style="font-family: inherit;">This week the blogger of the week is Anwesha. Anwesha has a <a href="http://peanutsontheroad.com/" target="_blank">wonderful blog</a> full of travel and food posts. She is very pretty girl with a lovely smile. I am quite surprised with her amazing </span>repertoire<span style="font-family: inherit;"> of recipes.</span></div>
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While selecting the recipes, I hit upon this wonderful recipe of custard tarts.</div>
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These tarts are pretty easy to make. The filling is a wonderfully creamy custard which complements beautifully with the biscuity short crust pastry base.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExl7DfSzVROurB_tKTqlLAP95heaOGfg3yoCyFRLdv2_xVi8vTSc8h9IrztLTG4-iECI8oEk7jbPvtzzvwq0_F80PqYVdNZ4LUT82wo0Cl0kutneK77-rNgaqpwdVZPxYR1EV0Epq1uZZ/s1600/DSC00535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExl7DfSzVROurB_tKTqlLAP95heaOGfg3yoCyFRLdv2_xVi8vTSc8h9IrztLTG4-iECI8oEk7jbPvtzzvwq0_F80PqYVdNZ4LUT82wo0Cl0kutneK77-rNgaqpwdVZPxYR1EV0Epq1uZZ/s1600/DSC00535.JPG" height="180" width="320" /></a></div>
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You can refer to Anwesha's original recipe <a href="http://peanutsontheroad.com/pasteis-de-nata-portuguese-christmas-custard-tarts-recipe/" target="_blank">here</a>.</div>
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Here is how I made it.<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">1/2 tablespoon all-purpose flour</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">1/3 cups milk</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">1/4 cup sugar</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">1/2 teaspoon vanilla extract</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">2 large egg yolks, whisked</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">Pinch of cinnamon powder</span></span><br />
<span style="color: #333333;"><span style="background-color: white; line-height: 20px;">1 ball of short crust pastry base</span></span><br />
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<h4 style="text-align: left;">
Process:</h4>
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1. First you need to make the short crust pastry base. To know how to make this short crust pastry, refer <a href="http://thesimplepleasuresofbaking.blogspot.in/2015/01/lemon-tarts-home-umes-blog.html" target="_blank">here</a>.</div>
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2. To make the custard base, add flour with the powdered sugar. Now add the egg yolks to this mixture.</div>
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3. Next, slowly add lukewarm milk and mix well.</div>
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4. Place this mixture over the gas on a low flame. Keep stirring to avoid formation of lumps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcExnzJAIDvlMEjmRzcKuuCRcmRJ2gjqLzli_23r394HD3P0DTpXcRaOkaZ5jR4Z1wia-2h2lFn6pZOXDQ8jKBgJjpAd6jZbnXXawu1UKh9Uh4ysJAPeD1VVZpN-gsTqcH61U4b1jmppx/s1600/DSC00528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcExnzJAIDvlMEjmRzcKuuCRcmRJ2gjqLzli_23r394HD3P0DTpXcRaOkaZ5jR4Z1wia-2h2lFn6pZOXDQ8jKBgJjpAd6jZbnXXawu1UKh9Uh4ysJAPeD1VVZpN-gsTqcH61U4b1jmppx/s1600/DSC00528.JPG" height="180" width="320" /></a> </div>
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5. The mixture will thicken. Take off the gas and keep aside to cool.</div>
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6. Now divide the short crust pastry into small balls, about 13 in number.</div>
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7. Roll the balls into small roundels (rotis). Grease small ramekins and place each roundel in the ramekin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTcF_ycfaKx_2MTzZkU62TrLMvFPc1nm-2QlWkFTDFiG2nG7PX9v9guKx9v2RaYw72E3pT-qE1PITtGXOFbqzXpol6IzQjZhSeKnEr0g3QzJxaObgcGU4hmwF7IBJ2tF5C_f3TOeSRaCp/s1600/DSC00529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTcF_ycfaKx_2MTzZkU62TrLMvFPc1nm-2QlWkFTDFiG2nG7PX9v9guKx9v2RaYw72E3pT-qE1PITtGXOFbqzXpol6IzQjZhSeKnEr0g3QzJxaObgcGU4hmwF7IBJ2tF5C_f3TOeSRaCp/s1600/DSC00529.JPG" height="180" width="320" /></a></div>
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8. Spoon some custard into each ramekin. Make sure that the custard should not be filled to the brim.</div>
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9. Pre-heat the oven at 200 degrees for ten minutes. Place the ramekins in the oven (on the middle rack) and bake for 15-20 minutes. (I baked for 15 minutes)</div>
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10. Once the sides turn golden-brown, take the tarts out of the oven. Let it cool till you can touch the ramekins.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2J9NemrxmXLaVE5qmcxgnlViutihmmS-_43oJess8SrM0b0iOPI8YozhRZHS3lzojMQCIY8ADDmshSiPy58OsFP4CpGpa7OjFXlRXh6AxK-gObd_ISNRv47M60iPrmlT2N6Df_DPJemI/s1600/DSC00530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2J9NemrxmXLaVE5qmcxgnlViutihmmS-_43oJess8SrM0b0iOPI8YozhRZHS3lzojMQCIY8ADDmshSiPy58OsFP4CpGpa7OjFXlRXh6AxK-gObd_ISNRv47M60iPrmlT2N6Df_DPJemI/s1600/DSC00530.JPG" height="180" width="320" /></a></div>
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11. De-mold carefully and serve while warm.</div>
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Enjoy!</div>
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I am sending this recipe to the ongoing event on KFB "Know Your Blogger".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3qs2u-47Qz_uuqnXvG7IvxEd1tv6XWQYPoty44W20G3DFNlJ1YFs_SAUaGxZxnlqkhCRBwG0VDHb9lqaNaOuUpn7K419w27M6ik2bqxva-oiBdizROMIbaJ6siysY1dhmbjwqwynWqJy/s1600/10668816_10152885060672959_6235948385142672772_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3qs2u-47Qz_uuqnXvG7IvxEd1tv6XWQYPoty44W20G3DFNlJ1YFs_SAUaGxZxnlqkhCRBwG0VDHb9lqaNaOuUpn7K419w27M6ik2bqxva-oiBdizROMIbaJ6siysY1dhmbjwqwynWqJy/s1600/10668816_10152885060672959_6235948385142672772_o.jpg" height="320" width="273" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-80856741494238290042015-01-26T11:11:00.001-08:002015-01-26T11:12:57.156-08:00Lemon Tarts @ Home: Ume's Blog<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
(Adapted from: Lemon Tart: Ume's Kitchen)</h3>
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This week, the blogger of the week is Urmi. Urmi is a pretty mom of the cutest daughter ever. She has a blog full of beautiful baked and non-baked recipes. Check out her blog <a href="http://umekitchen.blogspot.in/" target="_blank">here</a>. She also bakes professionally. Her cake decorating skills are amazing. I am dreaming of making the Marzipan cake that she has posted,</div>
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When I was poring over Urmi's blog, I decided to make the delicate lemon tarts. I have made jam tarts and savoury pies before, but have never attempted the lemon tarts before. So now, was a good time to try. </div>
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The process of making lemon tarts has two essential parts. Making the pastry base and making the lemon curd filling. You can check out the original recipe from Urmi's blog <a href="http://umekitchen.blogspot.in/2013/12/lemon-tart.html" target="_blank">here</a>. For making the shortcrust pastry base, I also referred to Tarla Dalal's recipe for the pastry base <a href="http://www.tarladalal.com/Jam-Tarts-%28--Cooking-with-Kids%29-2607r" target="_blank">here</a>.</div>
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Check out the lovely tarts here.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcLFfD7SEyVLWcESF21_SFObADYoY9gmzHaq7Yl4zh34qxFuplfB0hDi-nZkosIzPHSYwGwgyQfZGk2MNzIgjRM-imEKLvFcIaeaszmpFApr06ur5iZool62NPegQSU23qVcWZ6JaB8CU/s1600/IMG_20150126_224511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcLFfD7SEyVLWcESF21_SFObADYoY9gmzHaq7Yl4zh34qxFuplfB0hDi-nZkosIzPHSYwGwgyQfZGk2MNzIgjRM-imEKLvFcIaeaszmpFApr06ur5iZool62NPegQSU23qVcWZ6JaB8CU/s1600/IMG_20150126_224511.jpg" height="400" width="240" /></a></div>
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Here is how I made it:</div>
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Ingredients:</h4>
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For the short crust pastry base:</div>
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Maida/APF: 1 cup</div>
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Buttter: 1/2 cup</div>
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Powdered sugar: 2 tblsp</div>
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Baking powder: 1/4th teaspoon</div>
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Cold water: 1-2 tblsp</div>
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For the lemon curd:</div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Juice of large lemon </span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Lemon zest (Grated):1 tsp</span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Sugar (caster/powder):½ cup</span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Egg:2 pcs</span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Butter:4 tbsp. (40 gm. approx.)</span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Whipped cream (alternately Amul fresh cream):4 tbsp</span></div>
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<span style="background-color: #fdfafe; color: #333333; font-family: inherit; line-height: 18.2000007629395px; text-indent: -0.25in;">Lemon yellow colour:few drops</span></div>
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<h4 style="text-align: left;">
<span style="font-family: inherit;">Process:</span></h4>
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<span style="font-family: inherit;">To make the short-crust pastry:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1. In a pan take APF/ maida and add salt, powdered sugar, and baking powder. Add butter to the flour and mix with hands till the flour resembles bread-crumbs.</span></div>
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<span style="font-family: inherit;">2. Now add the chilled water and knead the flour till it comes together as a ball. Don't add too much water. For 1 cup of flour, I used only 1 tablespoon chilled water. Knead into a firm, smooth dough.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBWFqnmRft8X5kiptxr7DErV6QINJvnn1rukTmuAiWtEIgsfTWq2bTBQ_aHXdA3wfOmge6joZHRpySHSVdqhl4xRsesLqDqfIw1vIUu_zz6VZ-Uh2OotybGt-vQN38v-TLoylJC7KGQe_/s1600/IMG_20150126_204653.jpg" height="192" width="320" /></div>
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<span style="font-family: inherit;"><br /></span></div>
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3. Cover this dough in cling film and keep in the freezer for 10 minutes.</div>
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4. Take this dough out of the freezer and divide into 14 small balls.</div>
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5. Roll into small rotis and place into greased ramekins.Prick the pastry base with a fork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFth4fwRaT8nLya5W-Ktt4XzjcR7ncpxzIQ1L60TwNeISA_m98ZYocN2vKBVZgGoQeOUbog7dBQLhDgVYGF_vPwk8ykOKi67PxIIodlK5X7ClWm3M4jPUF68USofeLkC8wQEExVmlc-kHH/s1600/IMG_20150126_213907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFth4fwRaT8nLya5W-Ktt4XzjcR7ncpxzIQ1L60TwNeISA_m98ZYocN2vKBVZgGoQeOUbog7dBQLhDgVYGF_vPwk8ykOKi67PxIIodlK5X7ClWm3M4jPUF68USofeLkC8wQEExVmlc-kHH/s1600/IMG_20150126_213907.jpg" height="192" width="320" /></a></div>
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6. Pre-heat the oven to 200 degrees C. Bake the tart shells for 10 minutes, till the edges start browning.</div>
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7. Keep aside to cool.</div>
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For the lemon curd filling:</div>
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1. Beat the eggs well. In a pan, place hot water to boil. On top of this pan with boiling water place another non-stick pan. This is known as the double-boiler method.</div>
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2. In the non-stick pan, take the lemon zest, sugar and butter. On a low flame, stir the sugar and butter till the sugar has melted,</div>
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3. Now add the beaten eggs slowly and keep stirring. As you keep stirring, the mixture will thicken. Finally add the lemon juice and a few drops of edible yellow color.</div>
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4. Keep aside to cool. Once the mixture has cooled down, add the whipped cream. I did not have whipped cream, so I used Amul Fresh cream.</div>
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5. The lemon curd mixture is now ready. Add the lemon curd mix to the tart shell carefully with a spoon. Alternatively, you can pipe the filling using a piping bag.</div>
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6. Decorate with tutti-fruiti. Keep the tarts in the fridge for about 10 minutes to firm up.</div>
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Voila! The lemon tarts are ready. Enjoy with your loved ones.</div>
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I am sending this recipe to the ongoing event on KFB called "Know Your Blogger".</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-60241567960734981982015-01-26T06:06:00.002-08:002015-01-26T06:16:42.454-08:00Robibarer Maangsher Jhol (The Sunday Mutton Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
This time Poush Sankranti went by and I was....not able to make anything. The scenario at the office was so chaotic that I just did not get any time at all.<br />
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This extended weekend came as a breather and the hubby-man proposed that I should cook something delicious and typically Bengali. So what better than the Robibarer Maangsher jhol.</div>
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This maangsher jhol evokes memories of my childhood. In those days, Sunday breakfast was always luchi torkari and the star attraction of lunch had to be the quintessential mutton curry. My mom use to cook it lovingly and while it was being cooked our house would be filled with the fragrance of this aromatic jhol. Me and my grand-dad used to watch an episode of Star Trek and wait with bated breath for the call for lunch.</div>
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This mutton curry with steaming hot rice and a slice of lime was pure heaven.....mmmmm! After this sumptuous lunch the elders would retire for the cursory post-lunch nap and I would curl up with a story book. As years went by, this lovely mutton jhol was banished from our house because my grandma stopped eating mutton and so did my Dad because of cholesterol problems. Though my mom used to whip up a lovely chicken curry instead...but Maangsher jhol is Maangsher jhol as every Bengali knows.<br />
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My hubby-man, however, relishes mutton no end. After having the mutton curry with rice, he loves to have a bowl-ful of just the "jhol"! So post-marriage, I took all the pains to learn to cook mutton. And whip up a mean koshano maangsher jhol! </div>
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Don't be judgemental by the reddish colour of this jhol. Though the original recipe calls for a paste of green chillies but I opted out of it because my seven-year-old was supposed to have it. This beautiful color of the jhol is due to the presence of tomatoes and the fact that the masala has been stir-fried for a long time. In Bengali, this is known as "koshano". This stir-frying technique takes a good part of an hour but brings out the true flavour of the mutton and lends this lovely reddish-brown color.</div>
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Here is my recipe:</div>
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Ingredients:</h4>
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(Recipe for four people)</div>
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Cooking time: 1 hour 10 minutes</div>
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Mutton: 450 grams (Cut into cubes)</div>
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Onions: 2 (chopped into long slices)</div>
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Onion paste: 3 tablespoon</div>
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Tomatoes: 2 (cut into pieces)</div>
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Ginger-garlic paste: 2 teaspoons</div>
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Green chilli paste: 1 teaspoon (optional)</div>
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Turmeric powder: 1/2 teaspoon</div>
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Chilli powder: 1/4th teaspoon</div>
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Curd/yoghurt: 1/4 th cup</div>
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Mustard oil: 3 tablespoon</div>
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Potatoes: 3 big (peeled and cut into half)</div>
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Sugar: 1/2 teaspoon</div>
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Salt: to taste</div>
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For tempering:</div>
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Bay leaf: 1</div>
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Whole garam masala (two cloves, two green elaichis, a stick of cardamom): ground to dry powder</div>
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<h4 style="text-align: left;">
Process:</h4>
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1. First you need to do the preparation. Chop the onions, tomatoes and potatoes. Next, heat mustard oil in a wok and fry the potatoes till they have reddish brown specks on them. Drain and keep aside. In a big bowl, take the mutton pieces, curd, onion paste, ginger-garlic paste, salt and 2 teaspoon of mustard oil. You can also add a teaspoon of green chilli paste to this marinade (optional). Mix well and keep the meat marinated for 1 and half hours.</div>
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2. Now, heat mustard oil in a pan (about 3 tablespoons) and add the powdered whole garam masala and bay leaf and sugar. Add the chopped onions and fry till the onions turn pink. Now add the chopped tomatoes and fry some more. Add turmeric powder and chilli powder. Add the meat along with the marinade and the fried potatoes. Fry and mix the masala with the meat.</div>
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3. Keep a pan of hot water ready because you need to use it for stir-frying the masala. </div>
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4. Now add 2 ladle-full of hot water to the meat in the wok and stir-fry. Cover and keep to simmer over medium heat.</div>
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5. After 2-3 minutes, remove the cover and check the meat. The masala will stick to the bottom of the pan. Don't panic. Add two more ladles of hot water to the meat and fry some more.</div>
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6. Repeat this process of stir-frying and adding hot water till the meat takes on a dark-brown colour. This will take the better part of an hour so be patient. Your aromatic meat will be worth the effort.</div>
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7. Once the meat turns dark-brown, remove the wok from the flame. Pour the entire contents into a pressure cooker and pour enough hot water to cover the meat. Attach the cover of the pressure cooker and let the steam build to one whistle. (After adding the hot water in the pressure cooker, add more salt to taste, if desired.)</div>
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8. After one whistle, lower the flame to simmer. Let the meat be on simmer for next 20 minutes.</div>
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9. Turn off the gas and let the steam escape on its own.</div>
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10. Open the pressure cooker. Your steaming hot, aromatic mutton curry is ready. Pour the entire contents into a large bowl and garnish with a teaspoon of ghee.</div>
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Serve hot with steamed white rice. Here is the beauty!</div>
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Anonymoushttp://www.blogger.com/profile/11097770669861586176noreply@blogger.com0tag:blogger.com,1999:blog-7370324448482896261.post-33859984705542803522015-01-19T00:25:00.002-08:002015-01-19T02:52:28.261-08:00Milk Bread from Manjari's Blog<div dir="ltr" style="text-align: left;" trbidi="on">
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(Adapted from Milk Bread: For the Love of Food)</h3>
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This week on the "Know Your Blogger" week, the spotlight is on Manjari. Manjari is the first KFBian I have met in person. We met at one of the restaurant inauguration events. The first time I saw her, I was bowled over by her beauty and her long flowing tresses. In my mind, she is forever "Rapunzel" because I am yet to see such long, beautiful hair being maintained by a person as young as she. Once, I started reading her blog, I was equally smitten by the range of her expertise. She excels in all kinds of international cuisines and her cakes, pies, and desserts are simply...to die for!<br />
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While scanning her blog, I was flummoxed to say the least. I had no clue which recipe I should re-create. Finally, I decided to make the delicate Milk Bread that she has posted.<br />
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This Milk Bread is so soft....so soft that you want to have it right away without toasting. Its a super hit with small and BIG kids alike! Just check the beautiful bread I made using her recipe.<br />
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You can find Manjari's recipe <a href="http://fromthekitchenstothetastebuds.blogspot.in/2014/04/milk-bread.html" target="_blank">here</a>. I also referred to <a href="http://www.theguardian.com/lifeandstyle/2012/oct/26/milk-bread-recipes-dan-lepard" target="_blank">Dan Lepard's recipe of Milk Bread</a>.<br />
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Here is how I made it:<br />
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<h4 style="text-align: left;">
Ingredients:</h4>
All purpose flour/ Maida: 3 cups<br />
Sugar/ Honey: 2 tablespoons<br />
Butter: 3 and a half tablespoons<br />
Instant yeast: 2 teaspoon<br />
Salt: 2 teaspoon<br />
Milk: 1 cup<br />
Water: 1/2 cup<br />
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<h4 style="text-align: left;">
Process:</h4>
1. Boil the milk and let it come to warm temperature. Add lukewarm water to the milk. Add honey and instant yeast. Let the mixture rest for 10 minutes in a warm place.<br />
2. In a separate vessel, add APF, salt and butter. Rub in the butter using your hands.<br />
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3. Now add the milk mixture to the flour and knead using hand/ mixer till the dough comes together as a ball.<br />
4. Sprinkle some dry flour on a work table and place the dough ball on it. Knead using hands for 10 minutes till the dough is smooth and springs back on touch.<br />
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5. Keep covered in a deep-dish in a warm place for one hour. The dough will rise to double its size.<br />
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6. Now softly press the dough to release the air trapped inside. Divide the dough into two sections.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtbqj5AkJAFm7m11ykg311kQatH5w55OvwJ4T3v1GG7gmmXGflUCsMbIoYrkheGKpXv-nUkS78ssfPAWARX4L6z0vR9E1LYDoGXrH7FPO34yQqezmS2kJweryJbckF04yu7307AQodcWn/s1600/DSC00469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtbqj5AkJAFm7m11ykg311kQatH5w55OvwJ4T3v1GG7gmmXGflUCsMbIoYrkheGKpXv-nUkS78ssfPAWARX4L6z0vR9E1LYDoGXrH7FPO34yQqezmS2kJweryJbckF04yu7307AQodcWn/s1600/DSC00469.JPG" height="180" width="320" /></a></div>
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7. I made one dough ball into a regular log shape and the other one into a brioche shape stuffed with some chicken mince. To learn how to make the brioche shape refer <a href="http://www.thesimplepleasuresofbaking.blogspot.in/2013/12/stuffed-caterpillar-buns.html" target="_blank">here</a>.<br />
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8. Pre-heat the oven to 180 degrees C for 10 minutes.<br />
9. Make some cuts over the surface of the regular loaf with a knife. Brush both the loafs with milk. Place the two loafs into the pre-heated oven.<br />
10. Take the brioche out after 20 minutes and brush with milk/butter.<br />
11. Take the loaf out of the oven after 45 minutes. Brush with milk/butter. Wait for the loaves to cool to room temperature before slicing.<br />
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You will get a pillowy soft bread that is simply yum! I cannot thank Manjari enough for this wonderful recipe. I am sending this recipe to the ongoing event on KFB called "Know Your Blogger".<br />
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