tag:blogger.com,1999:blog-82852090902426007272024-03-13T07:47:51.997-04:00Sarita's Kitchen BlogUnknownnoreply@blogger.comBlogger201125tag:blogger.com,1999:blog-8285209090242600727.post-20321698229774611362020-04-20T15:50:00.001-04:002020-04-22T22:13:50.936-04:00Andhra royyala(prawn ) pulav<div dir="ltr" style="text-align: left;" trbidi="on">
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Andhra Royyala Pulav or prawn pulav is a traditional pulav which is very different from Biryani. Pulav usually cooked with rice and spices mixed together. Somehow I didn't know the difference between pulav and Biryani until I started cooking. I Only remember my Mom's famous pulav which is in my blog as <a href="https://saritaskitchenblog.blogspot.com/">Traditional pulav</a>. Coming to non vegetarian dishes, my favorite dish is anything with prawns. As a native of coastal region of Andhra Pradesh we always prefer eating either fish or prawns in Childhood. My mom cooks wonderful prawn combination dishes with veggies. will post those recipes in my blog soon. Coming to Today's recipe, prawn pulav is a recipe gathered from my childhood memories.</div>
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
<b><span style="color: #cc0000;"><br /></span></b>
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<ul style="text-align: left;">
<li>Rice 4 cups( 180 ml cup)</li>
<li>Prawns or royyalu 1 lb or nearly 1/2 kg</li>
<li>Ghee 2 tbsps</li>
<li>Tomato 1( optional)</li>
<li>curd 2 tbspns</li>
<li>Oil 3 tbspns</li>
<li>Onions sliced(1 big onion)</li>
<li>Green chilli 3</li>
<li>chilli powder 1 tspn</li>
<li>Turmeric powder 1/2 tspn</li>
<li>salt to taste</li>
<li>Bay leaf 1</li>
<li>cloves 2</li>
<li>cardamom 2</li>
<li>Biryani flower 1</li>
<li>Few chopped mint and coriander leaves</li>
</ul>
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<span style="color: #990000;"><b>Marinating prawn and sautéing prawns</b></span><br />
<span style="color: #990000;"><b><br /></b></span>
Add 1 tsp. of chilli powder and1/2 tspn of turmeric powder ,1 tspn of ginger garlic paste, salt to washed prawns and keep aside. After 30 mins sauté prawns for 10 to 15 mins until water is evaporated from prawns. keep aside.<br />
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<b><span style="color: #990000;">Masala paste:</span></b><br />
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<ul style="text-align: left;">
<li>poppy seeds 2 tbspns</li>
<li>coriander seeds 2 tbps</li>
<li>jeera 1/2 tspn</li>
<li>ginger 2 pieces (1 inch)</li>
<li>garlic 3 to 4 pods</li>
<li>coconut fresh or frozen 1 tbspn</li>
</ul>
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<b><span style="color: #990000;">Method</span>:</b> Blend all above masalas into fine paste and keep aside.<br />
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<b><span style="color: #990000;">Procedure</span></b><b><span style="color: #990000;">:</span></b><br />
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<ul style="text-align: left;">
<li>Soak rice in water for 30 mins.</li>
<li>Take a pan, heat oil in the pan, once hot add 2 cloves,2 cardamom,1 bayleaf,1biryani flower, after a min add sliced onions and green chillies.</li>
<li>Add Masala paste mentioned above to the pan and fry few mins 3to 4 mins then add sautéed prawns to the pan. Fry few mins until prawns well coated with masala.Now add curd and mint and coriander leaves.</li>
<li>Add soaked rice to the pan and fry few mins the add 8 to 9 cups of water if you are doing in a pan.</li>
<li>If you are cooking in a pressure cooker just add 8 cups of water for 4 cups of rice.</li>
<li>I cooked in instantpot added 6 1/2 to 7 cups of water manual for 8 mins on high.</li>
<li>After done let the pressure release on its own. Then open the lid and serve hot yummy royyala pulav with onion riata.</li>
<li><br /></li>
</ul>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8285209090242600727.post-72179205642703209952019-12-23T12:22:00.001-05:002019-12-23T12:37:41.904-05:00Fruit and Nutcake<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas is coming up bake bake bake!!! I love to bake for Christmas,it may be anything which ever cake whole family favorite.Coming to Today's recipe fruit and Nut cake is my favorite and decided to add my choice of nuts to the cake batter.It gives very nice taste to the cake and very healthy option too.I have not tried this cake with wheat flour but next time I bake this, will definitely goin to try with wheat flour.I always have tutti-frutti in my refrigerator so any time when I wanted to try this cake it is easy to me to bake such a wonderful simple delicious cake.Definetely I don't have any replacement for tutti-frutti.Here is my recipe and enjoy yummy cake with simple ingredients.</div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
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<ul style="text-align: left;">
<li>All purpose flour or maida 2 cups(200 ml cup)</li>
<li>sugar 1cup+ 1/4 cup (1 1/4 cup)</li>
<li>Baking powder 2 tsp</li>
<li>Baking soda 1/2 tsp</li>
<li>Eggs 2</li>
<li>Tutti fruiti 1/2 cup( store bought)</li>
<li>Dry fruits and nuts 1/2cup( pistachio, almonds,cashewnuts dark raisins chopped)</li>
<li>Butter 1 stick or 1/2 cup</li>
<li>Milk 1/2 cup( I used reduced 2%fat milk)</li>
<li>Vanilla extract 2 tsp</li>
</ul>
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<b><span style="color: #990000;">Procedure:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
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<ul style="text-align: left;">
<li>Mix all-purpose flour, baking soda, baking powder ( all dry ingredients)and sieve it keep aside.</li>
<li>In another bowl add butter and sugar whisk few mins then add eggs whisky 3 to 4 mins until fluffy.Now add vanilla extract give it a stir.</li>
<li>In a separate bowl mix tutti fruitty with flour ( 1/4 tsp flour).</li>
<li>Now slowly add flour ( dry ingredients) to the wet ingredients slowly fold it.Then add chopped nuts and tutti-frutti,gently fold it.</li>
<li>Preheat oven 375C.Arrange a loaf pan greased with butter or lined with a parchment paper.</li>
<li>Slowly add the mix to the loaf pan and bake it until tooth pick inserted comes out clean.It takes around40 to 45 or sometimes 50 mins.</li>
<li>when completely cool down it is ready to cut or else it will break when you try to cut into slices, when the cake is hot.</li>
<li>Enjoy yummy fruit and nut cake.</li>
</ul>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8285209090242600727.post-75232020000620871202019-10-27T17:28:00.001-04:002019-10-27T17:36:04.331-04:00Gulabi puvvulu (Rose flower cookies)<div dir="ltr" style="text-align: left;" trbidi="on">
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Gulabi puvvu or rose flower cookie is a traditional sweet prepared in Andhra Pradesh. It is an old Grandma recipe which is very easy to prepare but a lot more practice for the technique. Gulabi puvvu, the shape or the design is usually made with gulabi puvu maker. It is a very tasty and very good sweet dish. In my childhood days, we used to have this during the festival season. My grandmother used to prepare this dish in a huge amount. I love to have this recipe during festivals. I bought this gulabi puvvu maker in my hometown. After a year, I dare attempt to prepare this dish. This comes with practice and with little patience. Please read the notes before attempting to cook this recipe. Here is the recipe.</div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
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<ul style="text-align: left;">
<li>Maida or all-purpose flour 1 cup(250 ml cup)</li>
<li>Rice flour 1 cup</li>
<li>sugar 3/4 cup </li>
<li>salt a pinch</li>
<li>water 1 cup</li>
<li>rosewater 2 tsp( optional)</li>
</ul>
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<b><span style="color: #990000;">Procedure: </span></b><br />
<b><span style="color: #990000;"><br /></span></b>
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<ul style="text-align: left;">
<li>In a bowl add rice flour, maida sugar salt, and mix well by adding water very slowly.</li>
<li>Add water slowly so that the consistency should be like a thick dosa batter.</li>
<li>Cover the bowl and keep aside for 4 hrs. Keep stirring in-between for best results.</li>
<li>After 4 hrs mix the batter well, now the batter little thin as the sugar dissolves it will be little thin consistency.</li>
<li>Apply oil to Gulabi puvu maker and keep aside for half an hr.</li>
<li>Heat oil in a deep Kadai, once hot immerse this maker in the hot oil. Keep the maker for 2 mins until it is very hot.</li>
<li>Now dip the hot maker in the batter and slowly put it in hot oil.</li>
<li>In medium heat, fry this until it is little changes in color. The first one usually sticks to the mould. Use a knife or skewer to detach from the maker.</li>
<li>Fry each one using the above procedure.</li>
<li>Arrange it a paper towel and then store it in an airtight container for crispiness.</li>
<li>Enjoy yummy sweet dish for this festival!</li>
</ul>
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<b><span style="color: #990000;">NOTE:</span></b></div>
<div>
Please soak the maker in oil for one day for best results.</div>
<div>
Always put the maker in hot oil for 1 min at least before dropping it into the batter.</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8285209090242600727.post-63137826109257482812019-07-22T20:48:00.000-04:002019-07-22T20:53:45.788-04:00Strawberry Milkshake<div dir="ltr" style="text-align: left;" trbidi="on">
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Strawberry Milkshake is one of the delicious milkshakes which I ever tasted till now. It is rich in vitamins, fiber and high levels of antioxidant. strawberry milkshake is a sweet cold beverage that is usually made with milk, icecream usually vanilla) Here for extra flavor, I added rose syrup which enhances the taste. It is entirely your choice. Sprinkle some nuts of your choice. Here is my way of preparation.</div>
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<span style="color: #cc0000; font-weight: bold;">Ingredients:</span><br />
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<ul style="text-align: left;">
<li>Strawberries 1 small pack 16oz( around 20)</li>
<li>Milk 1 glass ( 250 ML)</li>
<li>vanilla ice cream 1 scoop( optional)</li>
<li>sugar 2 tbsp ( optional)</li>
<li>vanilla essence 1 tsp</li>
<li>Rose syrup 2 tsp</li>
<li>ChoppedAlmonds& pistachios 3bspn</li>
</ul>
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<span style="color: #990000; font-weight: bold;">Procedure:</span><br />
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<ul style="text-align: left;">
<li>Wash strawberries and pour it in a blender</li>
<li>Add milk to strawberries followed by vanilla ice cream,1 tsp of rose syrup, sugar and vanilla essence. Add a few ice cubes.</li>
<li>Blend everything until smooth.</li>
<li>Enjoy by sprinkling chopped nuts of your choice and a spoon of rose syrup on top.</li>
</ul>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8285209090242600727.post-55577214354661487542019-01-18T14:03:00.000-05:002019-01-18T14:15:03.403-05:00Kolkota style Egg Dum Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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Calcutta or Kolkata Biryani is very different from regular Biryani's.Biryani is a classic dish which needs no introduction.There are many different types of Biryani's which we can cook with vegetables and meats.Personally My choice of Biryani is Hyderabad dum biryani.Coming to today's dish Kolkata Biryani is unique compared with all Biryani's.In kolkata Biryani we add potato which is very common in all their Biryani's which includes meats veggies.We always love to cook Mutton with potatoes which enhances taste to the curry.Similarly we add potatoes in kolkata Biryani when cooked with any meats or eggs.Somehow I liked the taste of potatoes in the biryani more than meat or egg in that Biryani.Kolkata Biryani is not very spicy like all Biryani's in southern side.This Biryani entirely cooked in my way.You can see my chicken Biryani to get more info about Dum style Biryani.</div>
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<span style="color: #990000;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li>Basmati rice 5 cups( mine is 180 ml cup)</li>
<li>Eggs 6</li>
<li>potatoes 2 big size</li>
<li>Ghee 3to 4 tbspns( home made ghee for best results)</li>
<li>onion 1 small sliced vertically</li>
<li>green chili 3</li>
<li>Ginger garlic paste 2 tbsps</li>
<li>Curd or yogurt 2 tbspns</li>
<li>Redchilli powder 2 tsps</li>
<li>Turmeric powder 1/4tspn</li>
<li>chopped mint leaves few 10 to 20</li>
<li>chopped coriander leaves fistful</li>
<li>Fried onions 100gms or 1/4 cup</li>
<li>saffron strands soaked in hot milk ( 3 tbsp of milk)<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #990000;">MASALA OR SPICES TO GRIND:</span></b><br />
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<ul style="text-align: left;">
<li>Bay leaves1</li>
<li>cinnamon sticks 2</li>
<li>cardamom 2</li>
<li>cloves 3</li>
<li>peppercorns 5 to 6</li>
<li>Mace 1</li>
<li>Biryani flower one</li>
</ul>
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Grind above spices and make fine powder.<br />
<b><span style="color: #990000;">Procedure:</span></b><br />
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<ul style="text-align: left;">
<li>Cook eggs and potatoes in pressure cooker until 2 whistles or until done.Peel the skin of potatoes and remove egg shells keep aside.Soak Basmati rice in water for at least 30 mins.</li>
<li>In a bowl add turmeric powder, chilli powder, ginger garlic paste, salt ,spice powder( above grinder powder)fried onions, few mint and coriander leaves ,ghee ,curd, mix well.</li>
<li>Marinate boiled eggs and chopped potatoes in the above bowl for 15 to 30 mins.Make some slight marks in eggs so that masala goes well inside egg.</li>
<li>Heat a deep pan with 2 tbsp of ghee, once heated add marinated potatoes and eggs to the pan.Let is fry 10 to 15 mins in medium frame.Before arranging dum in the this deep pan,Keep some amount egg potato mix aside to arrange dum in layers.</li>
<li>During this process simultaneously boil 10 cups of water in another deep pan,add 1 tbsp oil, shah jeera,Biryani flower,Cinnamon,Bayleaves enough salt needed for the entire Biryani.once water starts boiling add soaked Basmati rice in the boiling water.This process is to keep rice in dum Biryani style.</li>
<li>Cook rice almost 90% done.</li>
<li>Now to arrange Biryani in Dum style I prefer Oven is the safest method.But,normally we keep in stove stop in this way.</li>
<li>Add layer of rice on top of marinated egg potato mixture.Sprinkle fried onions,mint leaves, coriander leaves, saffron strands soaked in milk.( add milk too)</li>
<li>Next layer add remaining part egg potato mixture and and on top entire rice.Sprinkle few mint leaves ,fried onions.Any store bought Biryani masalas( I use shan Biryani masala for very nice smell, this is entirely optional)</li>
<li>Close the lid of the pan and cook medium to high flame for 5 mins ,then reduce flame to low flame, cook for 20 to 30 mins.</li>
<li>After it is done, cool down few mins and then enjoy with raita of your choice.</li>
</ul>
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<b><span style="color: #990000;">OVEN METHOD:</span></b><br />
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<ul style="text-align: left;">
<li>Preheat oven 400f</li>
<li>cook Biryani for 10 to 15 mins in oven safe tray in 400f.</li>
<li>Then reduce to 375 after 15 mins and cook for 20 mins.</li>
</ul>
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Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-8285209090242600727.post-71692190336983280272018-09-26T13:02:00.002-04:002018-09-26T13:27:37.752-04:00Raju gari kodi pulav in Instantpot<div dir="ltr" style="text-align: left;" trbidi="on">
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Pulav or Biryani is a very famous dish not only in India but also in other parts of the world. Pulav is quite different from Biryani. Pulav is cooked mixing rice, meat or veggies and whole spices together. But, coming to Biryani it is little complicated but awesome in taste and in this, first meat or veggies cooked with spices later rice layered on top.<br />
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There is definitely a lot of taste difference between these two. Some people like Biryani and some others pulavs. Definitely, Biryani is little long procedure compared to pulav. Pulav is very easy to prepare and a quick dish whenever we have less time. Coming to Today's recipe Raju gari kodi pulav is quite famous in Telugu states. I actually tasted the first time in one restaurant in California where you get to taste a lot of yummy dishes. Once I tasted, I decided to cook in our home. It is very different from regular pulav as it has a unique taste with added special ingredients.H ere goes my recipe as follows.</div>
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<b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;">Ingredients</span></b>:<br />
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<ul style="text-align: left;">
<li>onion shallots 5 to 6</li>
<li>Green chillis 3</li>
<li>Green chilli paste 1 tspn(4 to 5)</li>
<li>Fried onion paste( fry one medium onion) </li>
<li> curd 2tspns</li>
<li>whole garam maslas( cinnamon1,cardamom2, 2 cloves, Biryani flower,mace one ,bay leaf,)</li>
<li>curry leaves 2 springs</li>
<li>chopped mint leaves 1 cup</li>
<li>chopped coriander leaves 1 cup</li>
<li>Milk 1 cup or 1/4 cup coconut milk.</li>
<li>rice 3 cups( 160 ml cup)</li>
<li>Garam masala 1tspn</li>
<li>chicken 1 1/2 lb</li>
<li>Fried cashews 10</li>
<li>Fried eggs3 to 4</li>
</ul>
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<b><span style="color: #990000;">Preparation</span>:</b> Saute marinated chicken with 1 tbsp of ghee in a pan so that raw smell of the chicken goes off( This step is optional, you can directly add chicken to the masala paste following the procedure)<br />
<b><span style="color: #990000;">Procedure:</span></b><br />
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<ul style="text-align: left;">
<li>Soak Basmati rice for 30 mins and keep aside.</li>
<li>In another bowl mix chicken, salt, chilli powder, ghee one tspn, turmeric keep aside.</li>
<li>switch on the instant pot, keep in saute mode add 3 tbspn oil and 1 tbspn ghee once hot add whole spices, followed by onion shallots and curry leaves. Fry few mins then add ginger garlic paste and green chilli paste and little garam masala.</li>
<li>Saute well until the raw smell goes off. Now add Caramelized onion paste( fry 1 onion until little brown then add 2 tbsp curd and blend it into a fine paste)Then add chicken pieces and fry few mins.</li>
<li>Now add chopped mint and coriander leaves, saute well then add 1 cup of milk or 1/4cup coconut milk.</li>
<li>Add soaked rice to the pot, add water 6 cups and mix it well and switch into Manual mode and set into 11 mins.</li>
<li>After 11 mins done, wait until the pressure releases on its own.</li>
<li>Yummy pulao is ready. Decorate with fried eggs and fried cashew nuts on top.</li>
<li>The optional method using a pressure cooker.</li>
<li>same procedure follows as above and wait for 4 whistles until it is done.</li>
</ul>
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NOTES: In pulao rice is cooked completely so it comes little soft don't worry because that's the way pulav tastes.</div>
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Key taste green chilli paste and coconut milk or milk and ghee. Don't skip these ingredients.</div>
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After pulav is done you may add fried eggs, cashews on top. It is entirely our own choice.</div>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8285209090242600727.post-80725971570775353742018-08-09T09:27:00.000-04:002018-08-09T16:31:15.469-04:00carrot beet wheat honeycake(Eggless butter less,sugarless)<div dir="ltr" style="text-align: left;" trbidi="on">
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Eggless butter less,sugar free carrot beetroot cake is a excellent healthy cake for everyone.When I first decided to bake the cake immediately thought to bake an egg less version.So,for a change first time tried honey instead of sugar. Truly I haven't expected a tasty cake.To my surprise to was yummy even my kids loved it.First Aarini( daughter) said mummy I don't want to taste it.Then I said first taste it and then come to the conclusion.She tasted soon after baking and said mummy it was good. Aaryan(son) too loved it.Sharing this recipe in my blog as follows...</div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<li>wheat flour 1cup(250 ml)</li>
<li>carrot and beetroot grated(1 cup)</li>
<li>Honey 1 cup</li>
<li>Oil 1/4 cup( vegetable or olive oil)</li>
<li>curd 1/2 cup( home made yogurt)</li>
<li>cinnamon powder 1 1/2 tspn</li>
<li>salt a pinch </li>
<li>Baking soda 1 tspn</li>
<li>Baking powder 1/4 tspn</li>
<li>Vanilla extract 1 tspn</li>
<li>Almonds chopped 2 to 3 tbspn</li>
</ul>
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<b><span style="color: #990000;">Procedure:</span></b><br />
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<ul style="text-align: left;">
<li>Sieve dry ingredients,baking powder,baking soda,salt,cinnamon powder( flour in a bowl and mix it well.</li>
<li>In another bowl mix wet ingredients oil,honey,curd,vannila essence.whisk it nicely until honey mixes well.</li>
<li>Add grated carrot beet mix to the dry ingredients i.e flour mix.</li>
<li>Slowly mix wet ingredients in the flour and fold it nicely until everything mixes well.</li>
<li>Arrange a baking tray,greased with oil.Pour entire mixture in the baking tray and sprinkle some chopped almonds on top of it.</li>
<li>Preheat oven to 350F and bake around 40 to 45 mins or until a tooth pick inserted comes out clean.</li>
</ul>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8285209090242600727.post-48592082597861756812018-08-06T11:28:00.000-04:002018-08-08T11:13:11.365-04:00vegetable paneer curry<div dir="ltr" style="text-align: left;" trbidi="on">
Paneer vegetable curry is a mixed of vegetables with paneer and added spices. Paneer is rich in protein and adding vegetables to the curry makes very healthy dish.Any vegetable added to paneer obviously adds tastes to the paneer curry.with simple spices and adding vegetables to the curry gives very good taste.You can adjust the spices and add more vegetables as per your availability and choice.Here in this recipe I added only few vegetables as per my choice. Paneer being favorite to my kids I always try different varieties with paneer.<br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li>paneer 1 lb packet</li>
<li>carrots 2</li>
<li>Beans 10</li>
<li>cauliflower chopped 1cup</li>
<li>green peas 1tbspn</li>
<li>capsicum 1/2</li>
<li>milk 3 to 4 tbspns</li>
<li>kasurimethi 1 tspn crushed(dried fenugreek)</li>
<li>redchilli powder 1 tspn</li>
<li>turmeric powder</li>
<li>coriander powder 1 tspn</li>
<li>cumin powder 1/4 tspn</li>
<li>salt to taste</li>
<li>oil 5 tbspn</li>
</ul>
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<b><span style="color: #990000;">Masala paste to grind</span></b><br />
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<ul style="text-align: left;">
<li>onion1 small</li>
<li>ginger 1 inch piece</li>
<li>garlic 2 to 3 pods</li>
<li>tomato 1 big</li>
<li>green chilli 3</li>
<li>cashews 8</li>
<li>whole spices( 1 cardamom,2 cloves,cinnamon 2( 1 inch sticks),fennel seeds 1/4tspn,poppy seeds 1/4tspn)</li>
</ul>
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<b><span style="color: #990000;">procedure:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
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<ul style="text-align: left;">
<li>Heat 1 tbspn of oil in a pan then saute onion,ginger ,garlic green chilli,cashew and whole spices.Then add chopped tomato. Fry few mins until tomato little soft changes color.Then switch of the flame and grind into fine paste.</li>
<li>In the same pan add little more oil ,fry paneer a min and keep aside.Then add chopped beans,carrots,peas,capsicum,fry keep aside.</li>
<li>Add remaining oil to the pan and once hot add turmeric powder ,chilli powder followed by grinded masala paste,little coriander powder ,cumin powder a pinch of garam masala. Fry few mins and add fried vegetables add little water and cook few mins until vegetables little soft,then add paneer cubes.</li>
<li>cook everything few more mins then add little milk ( add milk in low flame stir continuosly)</li>
<li>Finally add kasuri methi and cook a min and switch of the stove.Yummy paneer vegetable curry is ready.</li>
</ul>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8285209090242600727.post-92130647752681770902018-04-11T12:28:00.001-04:002018-04-11T12:28:41.859-04:00Oats utappam<div dir="ltr" style="text-align: left;" trbidi="on">
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Oats are the healthiest grains on Earth compared to all other grains.It has numerous health benefits.They are a great source of important vitamins and minerals.Oats usually are eaten in breakfast just boiling oats in milk or water.I tried eating oats that form, but I haven't tried this utappam till now.Oats is our least favorite in our family until I cook this yummy utappam.Oats don't have its original taste when just eaten like the way.So some spices and veggies definitely add up the taste.Nowadays oats utappam became our favorite Breakfast in our family.Here goes my recipe.</div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li>oats 2 1/2 cups powder( mine 180 ml cup)</li>
<li>upma rava or( sooji, semolina) 1/2 cup( if u can reduce to 1/4 cup)</li>
<li>Buttermilk 2to 3 cups depend on consistency( you may decrease or increase the buttermilk)</li>
<li>oil 2 to 3 tbsp</li>
<li>capsicum 1/2 cup( both red and green)</li>
<li>onions finely chopped 1/2 cup</li>
<li>Green chili 1( chopped)</li>
<li>Ginger finely chopped a small piece</li>
<li>Jeera 1.4 tsp</li>
<li>salt to taste</li>
</ul>
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<b><span style="color: #990000;">Preparation:</span></b><br />
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<ul style="text-align: left;">
<li>In a pan dry roast oats and for 5 mins in medium flame, once cools down grind into coarse powder.Store in airtight container.</li>
<li>Take a bowl, mix oats powder,sooji or semolina, ginger, jeera salt.Slowly add buttermilk mixing the batter.Batter shouldn't be too thick or thin.Mix it nicely till all ingredients combined and keep aside.</li>
<li>Heat a nonstick pan a, grease with little oil.Once it is hot pour a ladle full of better in the center and spread a little bit( small omelet size)</li>
<li>Immediately sprinkle chopped veggies, onions, on top of the batter.Reduce the flame to slow or medium, until bottom well roasted.Press on top of with spatula so that veggies won't spill out while you turn the other side.</li>
<li>Now turn the other side and roast few more mins.Add a little bit of oil on sides while roasting.</li>
<li>Once cooked on both sides remove from the pan serve hot with chutney of your choice or just that.These days I'm loving it just like that.<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8285209090242600727.post-89144828720748015502018-03-24T17:49:00.001-04:002018-03-24T17:54:55.579-04:00chapathi pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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Chapathi pizza sounds different! But it is very easy to prepare at home and a great snack, a wonderful lunch box recipe for kids.Though I tried different pizza recipe I haven't tried this recipe.One day I tried this recipe in my kids lunch box recipe and it was a big hit with both of my kids.As it is very easy to prepare at home when you have everything ready for pizza.I folded and cut into two in kids lunch box.They enjoyed to the core.Here goes my recipe.</div>
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<b><span style="color: red;">Ingredients:</span></b><br />
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<ul>
<li>chapathi 1</li>
<li>capsicum 1/4 cup long thinly sliced(both red and green)</li>
<li>onions sliced 1/4 cup( vertically thinly sliced)</li>
<li>oregano 1/4 tspn</li>
<li>dried basil 1/4 tspn</li>
<li>Red chilli flakes dried few or 1/4 tspn</li>
<li>pizza sauce1 tbspn</li>
<li>Mozerella grated cheese 1/4 cup</li>
<li> Fried paneer cubes 2 to 3</li>
</ul>
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<b><span style="color: red;">PIZZA SAUCE </span></b></div>
<b>Ingredients: </b><br />
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<ul>
<li>3 tomotoes</li>
<li>1 tsp chopped garlic</li>
<li>dried basil and oregano 1/2 tspn</li>
<li>chopped onions 1/4 cup or 1 onion finely chopped</li>
<li>Pepper a pinch</li>
</ul>
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<b><span style="color: red;">Method: </span></b></div>
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Blanch tomatoes by boiling tomatoes in hot boiling water for 3 to 4 mins.Remove from heat and peel the skin and grind tomatoes into fine paste.</div>
Heat a pan add a tsp of oil,once heated up add garlic saute and add finely chopped onions.little salt, little pepper.Fry few mins then add oregano,basil,followed by tomato paste.<br />
cook few mins until tomato paste little thickens around 5 to 6 mins in medium flame.<br />
Yummy home made pizza sauce is ready.<br />
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<b><span style="color: red;">PROCEDURE FOR CHAPATHI PIZZA:</span></b><br />
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<ul>
<li>Heat a chapathi pan ,fry chapathi on both sides for a min or until just brown spots appear on both sides.Keep the less brown spots side chapathi facing bottom.Turn the stove to low flame.</li>
<li>spread 1 tbspn of pizza sauce on top of chapathi.</li>
<li>Sprinkle cheese on top of chapathi, and arrange veggies like capsicum onions on top of cheese.</li>
<li>sprinkle some oregano and basil on top.Add some fried paneer on top.</li>
<li>Again add few more grated cheese on top and little italian seasoning and redchilli flakes.</li>
<li>close the lid and let it cook on low flame or until cheese melts.</li>
<li>Yummy chapathi pizza is ready.</li>
</ul>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8285209090242600727.post-61388962035400740052018-01-07T12:30:00.006-05:002018-01-07T18:53:19.547-05:00Barley soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Barley is the largest grain crop globally,after wheat and corn.Barley is mostly used in breads,soups and stews.Barley is a major cereal grain ,rapidly been gaining popularity over the past few years due to the various health benefits.Although barley may not be as popular as other whole grains like oats,wheat,quinoa,barley has more good health benefits.A very high in fiber content,vitamins,and minerals,antioxidants.Barley is lower in fat and calories,but higher in dietary fiber and minerals.This above information I collected from wiki.Coming to my story I grown up in a hot atmosphere where we used to drink barley every day in summer.During my childhood days I used to enjoy drinking barley water.Usually when you are not feeling well or fever barley gives lot relief to our body.Here is the simple barley soup recipe below.<br />
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
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<ul>
<li>Barley Powder 4tbspn</li>
<li>Barley seeds 2 tbspn</li>
<li>Bayleaf 1( optional)</li>
<li>olive oil 2 tbspns or may use butter</li>
<li>water 4 cups or needed</li>
<li>Onion 1/2 finely chopped(Small onion)</li>
<li>carrot chopped finely 1</li>
<li>Beans chopped finely 10 to 12</li>
<li>cabbage chopped finely 1/4 cup</li>
<li>capsicum or bell pepper very small piece finely chopped</li>
<li>spring onions chopped finely 1</li>
<li>Ginger small piece minced</li>
<li>Garlic 2 to 3 minced</li>
<li>pepper 1/2 tspn</li>
<li>green chilli sliced vertically 2</li>
<li>salt to taste.</li>
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<b><span style="color: #990000;">Procedure:</span></b></div>
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<ul>
<li>Fry 1 cup barley in a pan until Barley changes color and nice aroma comes out from barley.This should be done in medium flame.( around 10 mins)</li>
<li>keep 2 tbspn of Barley aside and grind remaining barley into fine powder( need not be very fine mine was little coarse.</li>
<li>Take 4 cups of water in a bowl mix 4 tbspns of barley powder in this water,start boiling until it start bubbling.Then,keep in slow flame for 10 mins.Barley broth is ready.</li>
<li>Press saute mode in instant pot add oil,once hot add onions garlic ginger bayleaf,for one min then add chopped veggies.</li>
<li>Fry everything few mins then add Barley broth followed by barley seeds.Finally check salt and pepper.</li>
<li>Keep instant pot in soup mode.It takes around 30 mins.You may wait for normal release or can do quick release.</li>
<li>Enjoy hot healthy soup!</li>
</ul>
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<b><span style="color: #990000;">NOTE:</span></b></div>
Those who don't have instant pot can boil everything in stove stop in slow falme for 30 mins.<br />
You can reduce or increase water as per your taste.<br />
You can filter barley broth if you feel your grinded barley is coarse.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8285209090242600727.post-42538402549500950832017-12-13T11:27:00.002-05:002017-12-13T15:47:52.633-05:00Dates walnut Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Dates and walnuts bread is my favorite do list bread pending for long time.This is a wonderful moist bread can be eaten any time.Nice cinnamon flavor enhances the bread taste.Dates are rich in many vital nutrients and lot of health benefits.My kids doesn't like to have dates any time.So the only way I have to manage mixing in a wonderful flavored bread.Walnuts contain several unique antioxidants that are available in only a few commonly eaten foods.Among nuts Walnuts are considered as king of nuts as research shows they may boost your health in a number of ways.( info from wiki)coming to the recipe I added few almonds entirely your choice. I followed the steps of Joy of baking video in baking the bread.It was awesome.with very few changes I baked the bread.</div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<li> chopped pitted Dates 1 1/2 cups</li>
<li>walnuts 1/2 cup</li>
<li>All purpose flour or Maida 2 cups</li>
<li>Almonds 10 count(optional)</li>
<li>Brown sugar 1/2 cup</li>
<li>Egg 1</li>
<li>salt a pinch</li>
<li>Vanilla essence 1 tspn</li>
<li>cinnamon powder 1/4tspn</li>
<li>Baking soda 1/2 tspn</li>
<li>Bakingpowder 1 1/2 tspn</li>
<li>Boiling water1cup </li>
<li> Butter 1/2 cup( should be cold)</li>
</ul>
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<b><span style="color: #990000;">Procedure:</span></b><br />
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<li>Chop dates into small pieces ,add baking soda and hot boiling water to it.Let it sit for 30 mins until dates soften ,absorbs entire water.</li>
<li>In a baking tray arrange walnuts and almonds and bake at 350F around 8 mins OR until nice roasted aroma comes from the oven.Later crush into small pieces and keep aside.</li>
<li>Take a bowl, mix All purpose flour,baking powder,cinnamon powder,salt a pinch,cold butter( chopped into cubes)Give a quick stir in a blender or food processor.Take out and keep aside. Then add crushed walnuts and almonds.</li>
<li>Beat egg in separate bowl,add vanilla essence.Add this egg mixture to the flour mixture,followed by soaked dates mixture.Mix everything nicely until they are well combined.Make sure there is no dry powder left.Everything is wet,perfectly combined.( Don't over mix or else bread comes out hard)</li>
<li>Preheat oven 350F bake around 1 hr.( yeah this takes little longer time)or test it with tooth pick inserted comes out clean.</li>
<li>When done,let it cool down completely then cut into desired shapes.</li>
<li>Yummy Dates walnut bread is ready to eat.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8285209090242600727.post-15562753959857230392017-11-10T17:34:00.005-05:002017-11-10T17:41:31.557-05:00Kadai paneer (dry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Paneer is a fresh cheese common in Asian countries like India Pakistan..Kadai paneer is mainly prepared with fresh kadai masala.kadai masala is made with coriander seeds,pepper corns,Fennel seeds Jeera and redchillis.If we prepare kadai masala instantly then the recipe comes awesome in taste.You will match exactly restaurant style taste.When I was searching for kadai paneer I was inspired by Chef Harpal singh recipe.With very few changes I prepared the recipe.Here goes the recipe.<br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li>Paneer 250 gms</li>
<li>Onion 1 chopped into big cubes</li>
<li>Bell pepper or capsicum 1/2 chopped into cubes</li>
<li>Garam masala 1/2 tspn</li>
<li>Kasuri methi 1/2 tspn</li>
<li>redchilli powder 1 tspn</li>
<li>Tomatoes 2 big</li>
<li>Ginger grated 1/2 tspn</li>
<li>red chillies 2<div class="separator" style="clear: both; text-align: center;">
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</ul>
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<b><span style="color: #990000;">KADAI MASALA</span></b><br />
<br />
<ul style="text-align: left;">
<li>coriander seeds 2tbspns</li>
<li>Jeera 1 tspn</li>
<li>Fennel seeds 1 tspn</li>
<li>pepper corns 1/4 tspn</li>
<li>Red chillies 3( PREFEREBLY kASHMIRI CHILLI)</li>
</ul>
<br />
<br />
<b><span style="color: #990000;">Method:</span></b>Dry Fry all ingredients of kadai masala and blend into coarse powder keep aside.<br />
<br />
<b><span style="color: #990000;">PROCEDURE:</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #990000;"><a href="https://3.bp.blogspot.com/-8Gjvm-i63zY/WgYpXmlZ-RI/AAAAAAAAl1U/qKpO03cWTkg-pScnuQ8urR8xKal_--HRQCKgBGAs/s1600/IMG_0079.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-8Gjvm-i63zY/WgYpXmlZ-RI/AAAAAAAAl1U/qKpO03cWTkg-pScnuQ8urR8xKal_--HRQCKgBGAs/s640/IMG_0079.HEIC" width="480" /></a></span></b></div>
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<br />
<ul style="text-align: left;">
<li>Heat 1 tbsp of oil and fry paneer for 2 to 3 mins if it is frozen not fresh.I keep doing it as I always use frozen paneer.Then take out from the pan and keep aside.</li>
<li>In the same pan add 2 tbsp of oil add 1 tspn of jeera and redchillies ,grated ginger fry well,then add 2 chopped tomatoes.</li>
<li>Fry tomatoes until they are soft and well cooked 5 to 6 mins.</li>
<li>Add redchilli powder,Garam masala and 3 tbspn of kadai masala.Then add fried paneer,chopped capsicum and onions.</li>
<li>Fry everything well.Cover for 2 to 3 mins so that paneer nicely absorbs kadai masala.</li>
<li>Finally add kasuri methi and saute 1 more min.</li>
<li>Before switching off the stove sprinkle some kadai masala on top.Yummy kadai paneer is ready.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rKUKStBdqSg/WgYpc0AefHI/AAAAAAAAl1c/SM2mo6MLjUQjaI38t4inr-VMmYywrvj0gCKgBGAs/s1600/IMG_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-rKUKStBdqSg/WgYpc0AefHI/AAAAAAAAl1c/SM2mo6MLjUQjaI38t4inr-VMmYywrvj0gCKgBGAs/s400/IMG_0083.JPG" width="400" /></a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8285209090242600727.post-72642919210844268952017-10-30T13:52:00.003-04:002017-10-30T14:18:38.120-04:00Oats rava dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
Oats rava dosa is one of instant dosas can be prepared very easily and a healthy option.Oats being not our favorite ingredient despite many health benefits.I had big box of quaker oats and finally used it today to prepare this rave dosa.I never expected oats dosa will be this much crispy and tasty.We can have this dosa with any of our favorite chutney like we eat other dosas.We like to eat with coconut chutney and potato curry.Our family first choice is potato curry.Enjoy this dosa with yummy chutney.Here is the recipe sharing below.</div>
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<a href="https://2.bp.blogspot.com/-sPvim-CRmE4/WfdgQGj9b6I/AAAAAAAAlQA/6vQqummxSrY3lPREsr2rhzIf5ZE842gyACLcBGAs/s1600/IMG_3992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="640" src="https://2.bp.blogspot.com/-sPvim-CRmE4/WfdgQGj9b6I/AAAAAAAAlQA/6vQqummxSrY3lPREsr2rhzIf5ZE842gyACLcBGAs/s640/IMG_3992.JPG" width="640" /></a></div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<b><span style="color: #990000;"><a href="https://4.bp.blogspot.com/-f-MU1kMzWJE/Wfdmlu-zOFI/AAAAAAAAlQQ/GiSsDTSHFk0a3sBtsPBPxQVDFs-Aoj7XQCLcBGAs/s1600/IMG_3987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://4.bp.blogspot.com/-f-MU1kMzWJE/Wfdmlu-zOFI/AAAAAAAAlQQ/GiSsDTSHFk0a3sBtsPBPxQVDFs-Aoj7XQCLcBGAs/s320/IMG_3987.JPG" width="320" /></a></span></b></div>
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<b><span style="color: #990000;"><br /></span></b></div>
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<a href="https://4.bp.blogspot.com/-InlL6Guzr6E/Wfdmtwi-IsI/AAAAAAAAlQU/tvNm01_iyd4w9vS1-1EcI7_dMLoTNe3ywCLcBGAs/s1600/IMG_3988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://4.bp.blogspot.com/-InlL6Guzr6E/Wfdmtwi-IsI/AAAAAAAAlQU/tvNm01_iyd4w9vS1-1EcI7_dMLoTNe3ywCLcBGAs/s320/IMG_3988.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Oats powder 1 cup( i added extra 2 tbspns of oats powder)</li>
<li>sooji or semolina 1/2 cup</li>
<li>rice flour 3/4 cup</li>
<li>Ginger chopped 1/4 tspn</li>
<li>green chili chopped 2</li>
<li>coriander leaves finely chopped few</li>
<li>curry leaves 3 to 4 chopped</li>
<li>small onion 1/2 chopped</li>
<li>jeera 1/4 tspn</li>
</ul>
<br />
<br />
<b><span style="color: #990000;">Procedure: </span></b><br />
<br />
<ul style="text-align: left;">
<li>Heat a pan dry roast oats ( I roasted 2 cups of oats, only I use 1 cup + 2 tbsp powder)few mins until they just turn crispy and little change in color. around 10 mins in low to medium flame.switch of the flame and let it cool dow.</li>
<li>Grind oats into fine powder.</li>
<li>In another bowl mix oats powder,rice flour,shoji and chopped ginger green chili,onions,jeera ,coriander leaves,curry leaves few and salt.</li>
<li>Add enough water to make as buttermilk consistency.</li>
<li>Heat a nonstick tava ,pour the batter as shown in the pic from edges.</li>
<li>After 2 to 3 mins see if the dosa is roasted,flip the other side and fry few more mins.</li>
<li>Take out from the pan when roasted well and enjoy with your favorite chutney.<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-sPvim-CRmE4/WfdgQGj9b6I/AAAAAAAAlQA/J66VrKKLSb4S_DUGQXuRJ-1I13WdjvpkACEwYBhgL/s1600/IMG_3992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="640" src="https://3.bp.blogspot.com/-sPvim-CRmE4/WfdgQGj9b6I/AAAAAAAAlQA/J66VrKKLSb4S_DUGQXuRJ-1I13WdjvpkACEwYBhgL/s640/IMG_3992.JPG" width="640" /></a></div>
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</li>
</ul>
<b><span style="color: #990000;">check this video below for complete procedure.</span></b><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_h2XHbPlCKA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/_h2XHbPlCKA?feature=player_embedded" width="320"></iframe></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8285209090242600727.post-29533396887811435862017-10-26T22:45:00.000-04:002017-10-27T07:00:51.596-04:00Guguni(chat from Orissa)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: justify;">Guguni is a popular chat food from Orissa and most eastern side.Each region has different versions.Today I'm presenting my way of Guguni from Orissa.I got to know more about the dish from my husband who hail from orissa.Though I SPENT MOST OF MY CHILDHOOD DAYS IN ORISSA I haven't tried to prepare guguni at home.Now I tried my attempt though I cooked vatana curry many times.Guguni is prepared with dried white peas.Dried peas soaked over night and cooked in the morning with some spices.There are many variations in the Guguni recipe entirely depends on your choice.In some areas they add Potato and sauces at the end.My way of presenting Guguni is entirely my choice which satisfies our family tastebuds.You may make changes according to your preferences.Here is my recipe.</span><br />
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<span style="text-align: justify;"><a href="https://2.bp.blogspot.com/-Jv4huYB-eak/WfKdYHQH8CI/AAAAAAAAlDc/VZZRDDN1zn8K7gRD9HoS3XLLpP4D3OehwCLcBGAs/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://2.bp.blogspot.com/-Jv4huYB-eak/WfKdYHQH8CI/AAAAAAAAlDc/VZZRDDN1zn8K7gRD9HoS3XLLpP4D3OehwCLcBGAs/s640/FullSizeRender-2.jpg" width="480" /></a></span></div>
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<br />
<b><span style="color: #990000;">Ingredients:</span></b><br />
<br />
<ul style="text-align: left;">
<li>white dried peas 1 cup</li>
<li>onion paste 1/2 cup</li>
<li>Green chilli2</li>
<li>Potato( optional)</li>
<li>jeera 1/4 tspn</li>
<li>Bay leaf 1</li>
<li>ginger garlic paste 1 tbspn</li>
<li>tomatao 1</li>
<li>cumin(jeera) powder 1/4tspn</li>
<li>coriander powder 1 tspn</li>
<li>redchilli powder 1/2 tspn</li>
<li>coriander leaves few chopped</li>
<li>turmeric 1/4tspn</li>
<li>salt to taste</li>
<li>garam masala 1/4tspn</li>
<li>curd 1 tbspn ( optional)</li>
<li>chat masala 1 tspn</li>
<li>mixture or sev 1 tbspn ( entirely your choice)</li>
</ul>
<br />
<b><span style="color: #990000;">Spice powder:</span></b><br />
<br />
<ul style="text-align: left;">
<li>cumin seeds 2 tbspns</li>
<li>Red chillis 2</li>
<li>Dry roast jeera and redchillies into powder and blend into fine powder.store in a jar.</li>
</ul>
<br />
<b><span style="color: #990000;">Procedure:</span></b><br />
<br />
<ul style="text-align: left;">
<li>Soak white peas( vatana) whole night and next day ready to cook chat.</li>
<li>Pressure cook vatana adding little salt and turmeric just for one whistle( some variety peas will be mushy,make sure you switch it off the stove just before the whistle blows.</li>
<li>Drain the white peas and keep aside.Don't throw the water.</li>
<li>Heat a tbsp of oil in a pan add jeera,bay leaf then add Onion paste( one big onion made into paste)</li>
<li>fry well until raw smell of onion goes off.</li>
<li>Add ginger garlic paste fry few mins then add tomato paste( one tomato made into fine paste) saute few mins, add chill powder, coriander powder,cumin powder</li>
<li>Fry everything well until raw smell goes off.Add cooked peas and cover the lid cook few more mins.</li>
<li>Now add water which stored before,let it cook few more mins till it completely cooked.</li>
<li>Finally add garam masala1 tspn and 1/2 tspn of spice powder(mentioned in the ingredients, you may reduce or increase the spice</li>
<li>powder)</li>
<li>Arrange 4 tbspns of curry in a bowl,sprinkle some chopped onions,chopped coriander leaves,mixture or sev 1 or 2 tbspsn) chat masa,little curd on top.Yummy GUGUNI is ready to eat.Enjoy!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-6JdDGLXFUu4/WfKdlh1i2RI/AAAAAAAAlDg/b4jK8k41YpYGKgBR4Dshj_1h8mDy6uYAgCLcBGAs/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://2.bp.blogspot.com/-6JdDGLXFUu4/WfKdlh1i2RI/AAAAAAAAlDg/b4jK8k41YpYGKgBR4Dshj_1h8mDy6uYAgCLcBGAs/s640/FullSizeRender-3.jpg" width="640" /></a></div>
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</ul>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8285209090242600727.post-32669470793063914822017-10-24T15:39:00.000-04:002018-09-24T22:28:53.286-04:00Dahi Baingan<div dir="ltr" style="text-align: left;" trbidi="on">
Dahi Baingan is a typical orissa dish made with brinjal and curd tempered with spices.It is a authentic oriya dish which is very tasty and can be done quickly.It is prepared without onion and garlic.This dish usually prepared During festival season as we won't prefer onion and garlic during the season.Here goes the recipe.<br />
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<a href="https://1.bp.blogspot.com/-h898Empm6Cc/We-TGrmpnhI/AAAAAAAAkyM/jI1KFEbEx40_gGr8XJrXZxjefQ8zy5hiACLcBGAs/s1600/IMG_3834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-h898Empm6Cc/We-TGrmpnhI/AAAAAAAAkyM/jI1KFEbEx40_gGr8XJrXZxjefQ8zy5hiACLcBGAs/s640/IMG_3834.JPG" width="640" /></a></div>
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<span style="color: #990000;"><b>Ingredients:</b></span><br />
<br />
<ul style="text-align: left;">
<li>Brinjal 6 to 7 small</li>
<li>Curd 2 cups (180 ml cup)</li>
<li>water 2 to 3 tbspn</li>
<li>Redchillies 4</li>
<li>green chili 3</li>
<li>Turmeric powder 1/4 tspn</li>
<li><br /></li>
<li><b><span style="color: #990000;">Tempering:</span></b></li>
<li>mustard seeds 1/4 tsp</li>
<li>salt to taste</li>
<li>redchilli </li>
<li>curry leaves 2 strings</li>
<li>grated ginger less then 1/4 tsp( optional)</li>
<li>oil for deep fry</li>
</ul>
<br />
<span style="color: #990000;"><b>spice powder:</b></span><br />
<br />
<ul style="text-align: left;">
<li>cumin seeds or jeera 2 tbspns</li>
<li>Redchillis 2</li>
<li>Fry both in medium flame and blend into fine powder.</li>
</ul>
<br />
<span style="color: #990000;"><b>Procedure:</b></span><br />
<br />
<ul style="text-align: left;">
<li>Heat oil in a kadai.Cut brinjal vertically and add salt and redchilli powder,little turmeric powder keep aside for 20 mins.</li>
<li>Once oil is hot add brinjal pieces and deep fry brinjal until little brown.( Optionally you may fry in a pan with little oil too,but actual taste lies when you deep fry in oil)</li>
<li>Keep aside brinjal slices and let it cool down.</li>
<li>Take a small bowl ,add salt and whisk 2 cups of curd well.</li>
<li>In another pan add 1 tbsp of oil for tadka,once hot add mustard, or punch phuran (spice include fennel seeds,yellow mustard little fenugreek seeds,jeera.If you don't have punch phuran add just mustard ,curry leaves green chili,redchilli for tadka.</li>
<li>slowly add brinjal to the curd.When tadka cools down mix tadka in the curd mixture.Yummy Dahi Baingan is ready.</li>
<li>Finally sprinkle some spice powder on top and enjoy with rice.This gives actual taste.Don't miss it.<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-h898Empm6Cc/We-TGrmpnhI/AAAAAAAAkyQ/DqQwKyYTEXg460EK0veysI7_fQvYJ88pACEwYBhgL/s1600/IMG_3834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://4.bp.blogspot.com/-h898Empm6Cc/We-TGrmpnhI/AAAAAAAAkyQ/DqQwKyYTEXg460EK0veysI7_fQvYJ88pACEwYBhgL/s320/IMG_3834.JPG" width="320" /></a></div>
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</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8285209090242600727.post-39171489684669472902017-04-26T10:35:00.002-04:002017-04-26T11:30:21.352-04:00Dibbarotti( Traditional Andhra breakfast)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Dibbarotti is a Traditional Andhra breakfast which is made of Idli batter.I grew up eating this yummy Dibbarooti in my childhood.Mom used to prepare this dish every other week.Mostly,when we bored of eating Idli everytime,mom used to prepare Dibbarotti. This is very easy dish made with Idli batter.But,we always use Idli rava for Idli batter not Idli rice. Dibbarotti is such healthy and tasty dish that you never forget the taste.We can eat Dibbarotti just like that or you can accompany with kobbari chutney or coconut chutney.People keep surprising me cooking traditional breakfast everytime.Though we have lot of options for breakfast I feel this dish is one of the healthy option for whole family.Even kids love to taste the crispy layer of dosa. Here is the recipe below.</div>
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<a href="https://4.bp.blogspot.com/-dQ4wSCzA_Zg/WQCvBLMvRcI/AAAAAAAAh0E/MHweqNJ_WTkqEygiY6NOoCeXnJ0oYTiawCLcB/s1600/FullSizeRender%2B%252832%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://4.bp.blogspot.com/-dQ4wSCzA_Zg/WQCvBLMvRcI/AAAAAAAAh0E/MHweqNJ_WTkqEygiY6NOoCeXnJ0oYTiawCLcB/s640/FullSizeRender%2B%252832%2529.jpg" width="640" /></a></div>
<div style="text-align: justify;">
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
<b><span style="color: #cc0000;"><br /></span></b>
<br />
<ul style="text-align: left;">
<li>Urad dal 1 cup</li>
<li>Idli rava 2 cups</li>
<li>chopped onions 2 tbspn</li>
<li>chopped green chilli 1 or 2</li>
<li>chopped ginger 1/4tspn</li>
<li>jeera 1/4tspn</li>
<li> oil 2 tbspn</li>
<li>salt to taste</li>
</ul>
<br />
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<a href="https://2.bp.blogspot.com/-iA1iaquOzb4/WQC8rnAW6BI/AAAAAAAAh0g/OCDnuiJX9q8ysAftVZw871Ld-lHwyZdhgCLcB/s1600/IMG_2659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-iA1iaquOzb4/WQC8rnAW6BI/AAAAAAAAh0g/OCDnuiJX9q8ysAftVZw871Ld-lHwyZdhgCLcB/s400/IMG_2659.JPG" width="400" /></a></div>
You can make it any size.This is miniature size,prepared for kids lunch box.<br />
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<b><span style="color: #990000;">Procedure:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
<br />
<ul style="text-align: left;">
<li>Soak urad dal and Idli rava separately for 7 to 8 hrs.Then grind urad dal until soft using little water </li>
<li>The same way we do for Idli.No grinding Idli rava.</li>
<li>Squeeze extra water from Idli rava and mix it in the urad dal batter.Keep mixing idli rava and urad dal batter until it is well combined.</li>
<li>Ferment the batter for 12 hrs or over night.I always follow overnight fermentation.</li>
<li>Then next day morning,Take two laddles of batter in a bowl,mix chopped onions,chopped ginger,chopped green chilli and jeera,salt.</li>
<li>Heat 2 tbspn of oil in a non stick pan( omlette size pan).Once hot add 2 laddles of batter in the pan.</li>
<li>Reduce the flame to slow and cover the pan with lid.</li>
<li>After 10 to 15 mins check the bottom whether it is cooked roasted well, then turn other side add 1 tbspn of oil. close the lid.cook few more mins until it roasted and cooked well.</li>
<li>Yummy Dibbarotti is ready.Enjoy with any chutney of your choice or just like that.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-dQchJnjLujc/WQCv0pyU7sI/AAAAAAAAh0Q/yxbIZmHCaqkm9gokb8ASDX11WXTXVFSEwCEw/s1600/DSC_0562%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-dQchJnjLujc/WQCv0pyU7sI/AAAAAAAAh0Q/yxbIZmHCaqkm9gokb8ASDX11WXTXVFSEwCEw/s400/DSC_0562%2B%25282%2529.JPG" width="400" /></a></div>
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</li>
</ul>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8285209090242600727.post-42351791169174061542017-03-26T08:40:00.000-04:002019-04-08T17:39:28.685-04:00Bobbatlu or puran poli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;">Puran poli/Holige /Bobbatlu or Bakshalu is a sweet flat bread from India called with different names in different states,Karnataka ,Maharashtra and Andhra pradesh. In some places for stuffing instead of chana dal they use moong dal or toor dal,but in my recipe I prepared using chana dal. Bobattlu also called Indian traditional sweet usually prepared during ugadhi ( Telugu new year) and also in festival poojas.</span><span style="text-align: justify;">It is an art making puran poli. Strictly speaking, preparing soft puran poli is an art.It comes with practice and experince. This recipe again I learnt from Aunty who hail from Karnataka. she came to our home and teach every step how to prepare traditional way.I learnt so many techniques in the recipe through Aunty. These are very soft though they doesn't appear to be like that in the pic.I forgot to take pic with camera.This is a casual pic in my phone. sorry for the poor pics.Will change my pics once I prepare Bobbatlu soon.I drafted the pic for so long and now its time to post.Posting this recipe in BM#74 UNDER the theme Festival of the month.</span></div>
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<a href="http://3.bp.blogspot.com/-32PMSLWlLzQ/VecYulxVewI/AAAAAAAAL9Y/GrmQBI_0N1I/s1600/bobattlu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-32PMSLWlLzQ/VecYulxVewI/AAAAAAAAL9Y/GrmQBI_0N1I/s640/bobattlu.jpg" width="640" /></a></div>
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<b><span style="color: #990000;">Ingredients</span></b>:<br />
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<ul style="text-align: left;">
<li>chana dal 1 1/2 cup( 1 cup + 1/2 cup)200 ml cup</li>
<li>water to boil 2 1/2 cups</li>
<li>Maida 1 1/2 cups</li>
<li>turmeric powder a pinch</li>
<li>water to knead the dough</li>
<li>sugar 1 1/2 cup</li>
<li>oil 1/4cup</li>
<li>cardamom crushed 1 tspn</li>
<li>rice flour 3 tbspns</li>
</ul>
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<b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;">Procedure:</span></b><br />
<b><span style="color: #990000;"><br /></span></b>
<br />
<ul style="text-align: left;">
<li>Boil chana dal in cooker( just enough water to cover the dal) until for 2 whistles in medium flame.Let it cool then drain extra water from dal.</li>
<li>Now add sugar and cardamom powder to the chana dal and start heating on the stove until it is just firm to form a shape( this takes around 20 to 25 mins)</li>
<li>while the dal is cooking start kneading the dough add turmeric powder little water in a bowl then add maida and start kneading like chapathi dough.</li>
<li>After completely kneading add little oil slowly and knead it again.Add rest of the oil,cover and keep aside.</li>
<li>Now the dal in the cooker is about to firm,then switch off the stove.Let it cook completely.</li>
<li>Take small ball from the dough( leave rest of the oil in the bowl) like small lemon size shape into small disc press deeper in the middle, stuff big lemon size dal.shape the dough into small disc and fold dal inside,slightly pulling upwards and remove extra stuff dough on top. </li>
<li>Slowly shape it like a small chapathi( using enough rice flour while kneading)</li>
<li>press using roller pin like we do chapathis.</li>
<li>Heat a pan,fry bobattlu both sides few mins ( no oil)and just fold and store it in a air tight container.</li>
<li>Enjoy with 1 tspn of ghee on top .Yummy bobattlu ready.</li>
</ul>
<div>
<b><span style="color: #990000;">Important points:</span></b></div>
<div>
<br />
<ul style="text-align: left;">
<li>Always make sure dough should be soaked atleast half an hour in oil.</li>
<li>Make sure stuffing should be double the size of the dough.</li>
<li>Dal should be very well cooked.</li>
</ul>
</div>
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8285209090242600727.post-50099854109439110972017-03-25T09:00:00.000-04:002017-03-25T12:49:43.317-04:00kajjikayalu<div dir="ltr" style="text-align: left;" trbidi="on">
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kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.<br />
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<a href="https://2.bp.blogspot.com/-GL-iM2XAOwk/WMoFGjxTCuI/AAAAAAAAfFU/YPqmmKyIxFMxBzIWh-flBu4TlEZKlhvZQCEw/s1600/kajji%2Bkayalu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-GL-iM2XAOwk/WMoFGjxTCuI/AAAAAAAAfFU/YPqmmKyIxFMxBzIWh-flBu4TlEZKlhvZQCEw/s640/kajji%2Bkayalu.JPG" width="640" /></a></div>
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<span style="color: #990000;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li>Maida or all purpose flour 2 cups</li>
<li>Ghee 4 tbsp</li>
<li>Water to knead the dough</li>
<li>salt to taste</li>
<li>oil to deep fry</li>
<li>For the filling:</li>
<li>sooji or semolina 1 cup</li>
<li>dry grated coconut 1/4 cup</li>
<li>sugar 1 cup</li>
<li>cardamom powder 1 tbsp</li>
<li>cashew nuts roasted 3 tbsp<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-M2-oWWPVbig/WMmvKxP_tNI/AAAAAAAAfD8/OLxkzDmCZSwH15wO6YagDp40Bc04GtCAwCLcB/s1600/IMG_2342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://1.bp.blogspot.com/-M2-oWWPVbig/WMmvKxP_tNI/AAAAAAAAfD8/OLxkzDmCZSwH15wO6YagDp40Bc04GtCAwCLcB/s320/IMG_2342.JPG" width="320" /></a></div>
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<b><span style="color: #990000;">Procedure</span></b><br />
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<ul style="text-align: left;">
<li>Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.</li>
<li>In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.</li>
<li>In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.</li>
<li>powder the sugar and keep aside.</li>
<li>Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.</li>
<li>Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.</li>
<li>Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm</li>
</ul>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8285209090242600727.post-89565704464835638172017-03-24T09:50:00.000-04:002017-03-26T08:53:22.304-04:00Rava laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-eIeVTRTxto4/WMSKYuYewQI/AAAAAAAAfCo/CrZ6Dl2cnL0zvTf0V9CE33LYiGD3JE5UwCLcB/s1600/rava%2Bladdu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://2.bp.blogspot.com/-eIeVTRTxto4/WMSKYuYewQI/AAAAAAAAfCo/CrZ6Dl2cnL0zvTf0V9CE33LYiGD3JE5UwCLcB/s640/rava%2Bladdu.JPG" width="640" /></a></div>
Rava laddu is a popular laddu prepared almost in every household during festivals. I prepared during Holi celebration.Rava laddu is a simple and easy laddu made with very few ingredients.Just rava,sugar,nuts and coconut gives a wonderful flavor to this recipe. Rava is a very healthy ingredient which is widely used in many recipes.Most popularly it s used in the preparation of upma in mostly south India.Posting this recipe in Blogging marathon#74 under the theme Festival of India.<br />
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<a href="https://2.bp.blogspot.com/-E03jRi5EImA/WMSKONguYiI/AAAAAAAAfCk/qbMMWr10dPgzqb0Htw5jXbOXF_MBZ-uTACLcB/s1600/rava%2Bladdu%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://2.bp.blogspot.com/-E03jRi5EImA/WMSKONguYiI/AAAAAAAAfCk/qbMMWr10dPgzqb0Htw5jXbOXF_MBZ-uTACLcB/s640/rava%2Bladdu%2B2.png" width="640" /></a></div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
<div>
<ul style="text-align: left;">
<li>Rava or sooji ( Semolina)1 cup( 250 ml cup)</li>
<li>sugar 1 cup</li>
<li>Fresh or frozen grated coconut 3/4 cup </li>
<li>cardamom 6</li>
<li>Raisins 10</li>
<li>cashewnuts 10 to 15</li>
<li>Ghee 1 tbspn</li>
<li>Milk 2 tbspn for binding laddus</li>
</ul>
</div>
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<b><span style="color: #990000;">Procedure:</span></b></div>
<div>
<ul style="text-align: left;">
<li>Blend sugar into fine powder and keep aside.Remove the seeds from the cardamom and blend into fine powder. keep aside</li>
<li>Heat a pan ,dry roast semolina on low flame around 10 mins or until we smell nice aroma.Keep sauting in between,then we observe change in the color.Transfer this to another bowl,keep aside.</li>
<li>In the same pan add ghee dry roast cashews raisins until golden brown.Remove and keep aside.</li>
<li>In the same pan add grated coconut and roast few mins 3to 4 mins.</li>
<li>Mix coconut,cashewnuts,raisins to the semolina mixture.Add 1 tbspn of ghee and mix it well.</li>
<li>Now shape the mixture into laddus by adding very little milk.</li>
<li>Store in airtight container and enjoy.</li>
</ul>
</div>
<div>
<b><span style="color: #cc0000;">Note</span></b>: key taste depends on how you roast the sooji.Make sure always fry sooji in low flame.<br />
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8285209090242600727.post-38934927716487177512017-03-12T14:37:00.000-04:002017-03-22T09:33:26.838-04:00Mango Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill in the mornings. New-home lot of ventilation feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.</div>
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<a href="https://4.bp.blogspot.com/-d-JVgkvKms0/WNAgnll1GSI/AAAAAAAAgAU/D3pLswNOX8w5xVumNVvsYVMxBTuDECqjgCLcB/s1600/mango%2Bthokku%2Bedited.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://4.bp.blogspot.com/-d-JVgkvKms0/WNAgnll1GSI/AAAAAAAAgAU/D3pLswNOX8w5xVumNVvsYVMxBTuDECqjgCLcB/s640/mango%2Bthokku%2Bedited.png" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-JuHey3alkFc/WNAg3DjoNbI/AAAAAAAAgA8/tywgJpvxMZ0l1Z9GhtJGN_VD7jzY3I1ygCLcB/s1600/Mango%2Bthokku%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-JuHey3alkFc/WNAg3DjoNbI/AAAAAAAAgA8/tywgJpvxMZ0l1Z9GhtJGN_VD7jzY3I1ygCLcB/s640/Mango%2Bthokku%2B3.JPG" width="640" /></a></div>
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<b><span style="color: #990000;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li>Raw mango grated 2 cups</li>
<li>Mustard powder 2 tspns</li>
<li>Fenugreek powder 1 tspn</li>
<li>Red chilli powder 3 tspns</li>
<li>Salt 3 tspns ( you may increase or decrease)</li>
<li>Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)</li>
</ul>
<div>
<b><span style="color: #cc0000;">For Tempering</span></b></div>
<div>
<br />
<ul style="text-align: left;">
<li>Jeera 1/4tspn</li>
<li>mustard seeds 1/4tspn</li>
<li>Fenugreek seeds 5 to 6</li>
<li>curry leaves 2 strings</li>
<li>urad dal 1 tspn</li>
<li>Garlic 5 to 6 pods</li>
<li>Asofoedita( inguva) 1/4tspn or a pinch</li>
<li>Red chili 1or 2 </li>
<li>oil 3 tbspn( mustard oil or seesame oil)</li>
</ul>
</div>
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<a href="https://2.bp.blogspot.com/-N4UFKMAGhKM/WNJ9DvJsptI/AAAAAAAAgnc/1AD5Hwr46CoXjzQOy2JfsgIprg6fMNL5wCLcB/s1600/DSC_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-N4UFKMAGhKM/WNJ9DvJsptI/AAAAAAAAgnc/1AD5Hwr46CoXjzQOy2JfsgIprg6fMNL5wCLcB/s640/DSC_0357.JPG" width="640" /></a></div>
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<b><span style="color: #990000;">Procedure:</span></b><br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Wash mangoes nicely and pat dry on a dry cloth and keep aside. </li>
<li>Peel the mango skin and grate it nicely ,keep aside.</li>
<li>Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.</li>
<li>Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.</li>
<li>For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.</li>
<li>when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.</li>
<li>It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.</li>
</ul>
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Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-8285209090242600727.post-7919478440139838552017-03-11T23:34:00.000-05:002017-03-18T23:50:02.967-04:00Strawberry sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-0oPIEYHxDMA/WM37CvVp9pI/AAAAAAAAfP8/v8W2TFKHfqkc_3XTMEjVJaiue-o4YGqjgCLcB/s1600/straberry%2Bsauce%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-0oPIEYHxDMA/WM37CvVp9pI/AAAAAAAAfP8/v8W2TFKHfqkc_3XTMEjVJaiue-o4YGqjgCLcB/s640/straberry%2Bsauce%2B2.JPG" width="425" /></a></div>
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Strawberry sauce has tons of uses which is freezer friendly and can be made very easily at home.This Weekend we went to Flea market to pick some plants ,fresh fruits and vegetables.There I saw fresh tons of strawberries tempted me to buy 2 big packs.Then immediately the same day I refrigerate few strawberries prepared strawberry milk shake for kids,remaining strawberries I made strawberry sauce and stored in the refrigerator. It can be used as topping on vanilla ice cream ,cheese cakes,pancakes and many more.Posting this recipe in BM#74 under the theme Sauces and preserves.</div>
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<b><span style="color: #990000;"><br /></span></b></div>
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<a href="https://3.bp.blogspot.com/-ATiJ0R8CPgc/WM361q7Q-gI/AAAAAAAAfP4/j8UyNRZDuD4r5L51-NP_X78LDMv44_7BwCLcB/s1600/straberry%2Bsauce%2Bedited.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://3.bp.blogspot.com/-ATiJ0R8CPgc/WM361q7Q-gI/AAAAAAAAfP4/j8UyNRZDuD4r5L51-NP_X78LDMv44_7BwCLcB/s640/straberry%2Bsauce%2Bedited.png" width="640" /></a></div>
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<b><span style="color: #990000;"><br /></span></b></div>
<div>
<b><span style="color: #990000;">Ingredients:</span></b></div>
<div>
<ul style="text-align: left;">
<li> FreshStrawberries or frozen1 lb</li>
<li>sugar 1 cup</li>
<li>vanilla essence half tspn</li>
<li>water 3 tbspns</li>
<li>lemon juice 2 tbspns( optional)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-7pyLT9XHgC0/WM37X_ANpvI/AAAAAAAAfQA/pgzUuWEz05Ef16sMozSfGI6EZ3ZSiweqgCEw/s1600/DSC_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-7pyLT9XHgC0/WM37X_ANpvI/AAAAAAAAfQA/pgzUuWEz05Ef16sMozSfGI6EZ3ZSiweqgCEw/s640/DSC_0305.JPG" width="640" /></a></div>
</li>
</ul>
</div>
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<b><span style="color: #990000;">Procedure:</span></b><br />
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<ul style="text-align: left;">
<li>Heat water sugar in a bowl,add strawberries and let it boil for few mins 5 to 10 mins in medium flame.</li>
<li>When it is boiling reduce the flame to low and close the lid,cook until the sauce thickens( around10 mins)Optionally you may add 2 tbspn of lemon juice to get the tangy flavor.</li>
<li>switch of the stove and add vanilla essence when liquid cools down.</li>
<li>Store in a air tight container and freeze it.It stays fresh more than month.</li>
</ul>
</div>
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8285209090242600727.post-65873686968038989672017-03-10T19:29:00.000-05:002017-03-17T20:33:51.965-04:00Mango jam<div dir="ltr" style="text-align: left;" trbidi="on">
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Mango is the king of all fruits.It is most favorite fruit in my family.We love to taste mango fruit in all seasons.Luckily we are getting mangoes in all seasons here.Still I remember how Nanna's friends used to bring bag of packed mangoes to our home,immedietely, we all ready to search all mangoes to see which one is ripe.Amma used to prepare pickles with mangoes in summer.My most favorite is Banginpalli. I truly enjoy the taste.Now my kids joined the club.Coming to today's recipe i.e mango jam.This is one jam I always prefer to have with bread during my long train journeys in India.Every summer we used to go long journeys in train. Amma used to carrry bread and jam with us.Recollecting my old childhood memories..what a wonderful childhood.!!This simple jam gives nice tangy flavor and awesome taste.Posting this recipe in BM#74 under the theme sauces and preservatives.<br />
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<a href="https://1.bp.blogspot.com/-wlEghFKy6Jk/WMx2k3xMQoI/AAAAAAAAfLs/2w3Ov6TAxV0EKFOejaqZAY7UIm20AQWVwCLcB/s1600/mango%2Bjam%2B5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://1.bp.blogspot.com/-wlEghFKy6Jk/WMx2k3xMQoI/AAAAAAAAfLs/2w3Ov6TAxV0EKFOejaqZAY7UIm20AQWVwCLcB/s640/mango%2Bjam%2B5.png" width="640" /></a></div>
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<span style="color: #cc0000;"><b>Ingredients:</b></span><br />
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<a href="https://2.bp.blogspot.com/-i3AL6MWJUvk/WMyAYZJDEnI/AAAAAAAAfL0/Mu7wrbGhC3MxS1rHdNdLIcg4L5B01ONxgCLcB/s1600/FullSizeRender%2B%252831%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-i3AL6MWJUvk/WMyAYZJDEnI/AAAAAAAAfL0/Mu7wrbGhC3MxS1rHdNdLIcg4L5B01ONxgCLcB/s400/FullSizeRender%2B%252831%2529.jpg" width="400" /></a></div>
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<ul style="text-align: left;">
<li>Raw mango 1/2</li>
<li>sugar 1 cup</li>
<li>water 1/4 cup</li>
<li>Saffron 2 to 3 strands</li>
<li>Rose syrup 2 to 3 drops</li>
</ul>
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<br />
<b><span style="color: #cc0000;">Procedure:</span></b><br />
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<a href="https://1.bp.blogspot.com/-otmcED21Jas/WMxuq7Pc6OI/AAAAAAAAfLM/etjQrakY-YYdAPIPf9-ZbBPNWoORXQbDQCEw/s1600/mango%2Bjam%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="https://1.bp.blogspot.com/-otmcED21Jas/WMxuq7Pc6OI/AAAAAAAAfLM/etjQrakY-YYdAPIPf9-ZbBPNWoORXQbDQCEw/s640/mango%2Bjam%2B2.png" width="640" /></a></div>
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<br />
<ul style="text-align: left;">
<li>Grate mango skin and chop mango into small pieces.</li>
<li>Boil 3 cups of water in a bowl, add chopped pieces to the boiling water boil until they are soft( 15 mins)</li>
<li>Now remove mango pieces from the stove,drain the water and let it sit for 5 mins in the drainer.</li>
<li>In another bowl add water(1/4 cup) and sugar ,let it boil until you see bubbles in the water sugar syrup.</li>
<li>check for one thread consistency,add chopped drained mango pieces to the sugar syrup.Add saffron to the syrup.</li>
<li>Boil mango pieces in the sugar syrup,until it just thickens in low flame.( 10 to 15 mins)finally may add rose water if you prefer.</li>
<li>Now switch of the stove and enjoy yummy jam with bread of your choice.</li>
<li>Store the jam in the refrigerator for 1 week.<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8285209090242600727.post-5260393520909386372017-02-20T11:21:00.000-05:002017-02-20T12:29:57.010-05:00Boondi Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting THIS RECIPE IN BM#73 UNDER THE THEME "FLAVORS OF INDIA."<br />
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<a href="https://3.bp.blogspot.com/-CvImV6-rSBI/V78H3qg_z8I/AAAAAAAAM5w/R9rpmI9fwoEXkjUB9g3asuAkSYzbhaP5QCLcB/s1600/Boondi%2Bladdu%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://3.bp.blogspot.com/-CvImV6-rSBI/V78H3qg_z8I/AAAAAAAAM5w/R9rpmI9fwoEXkjUB9g3asuAkSYzbhaP5QCLcB/s640/Boondi%2Bladdu%2B2.png" width="640" /></a></div>
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<br />
<b><span style="color: #990000;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li>chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )</li>
<li>sugar 2 cups</li>
<li>water 1 cup for sugar syrup</li>
<li>cardamom powder 1/4 tspn</li>
<li>Ghee 2 tbpsns</li>
<li>oil for deep fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-_TRAumjfgVw/V78MoXFXJ3I/AAAAAAAAM6I/gvhbhf4w1HYilj5R19K29Wo2R7hqG5t9wCLcB/s1600/IMG_0577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-_TRAumjfgVw/V78MoXFXJ3I/AAAAAAAAM6I/gvhbhf4w1HYilj5R19K29Wo2R7hqG5t9wCLcB/s400/IMG_0577.JPG" width="400" /></a></div>
</li>
</ul>
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<b><span style="color: #990000;">Procedure</span></b><br />
<br />
<ul style="text-align: left;">
<li>Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)</li>
<li>Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.</li>
<li>Fry a min and takeout on a paper towel.</li>
<li>In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)</li>
<li>Mix,ghee,cardamom powder,fried Boondi in the sugar solution.</li>
<li>switch of the stove and mix it well until the sugar syrup coats well with boondi.</li>
<li>Remove from the stove and let it is little hot to handle with hand,start taking little amount in your palm and shape it as laddu( shown in pic)</li>
<li>keep continuing the same procedure for the rest of the laddus.</li>
</ul>
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<a href="https://2.bp.blogspot.com/-CvImV6-rSBI/V78H3qg_z8I/AAAAAAAAM6E/hRvrjmRzwbsgLDc3ShiFhORqY0z1Kbm0gCEw/s1600/Boondi%2Bladdu%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://2.bp.blogspot.com/-CvImV6-rSBI/V78H3qg_z8I/AAAAAAAAM6E/hRvrjmRzwbsgLDc3ShiFhORqY0z1Kbm0gCEw/s640/Boondi%2Bladdu%2B2.png" width="640" /></a></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8285209090242600727.post-60704401863275218412017-02-20T00:02:00.000-05:002017-02-21T16:50:45.649-05:00Kolkata Mutton Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;">Biryani is normally made with chicken, mutton(Goat/Lamb),seafood or any veggies.Coming to today's recipe it is a combination of vegetarian and non vegetarian food. Here's Presenting today's biryani popularly known as " KOLKATTA ROYAL BIRYANI" with a Bengali Touch. Kolkotta biryani is incomplete without aloo and/or egg in it.I learnt this from my husband who is fond and familiar with Bengali food.I added raw onions on top just to satisfy my taste buds.Usually in kolkatta biryani you won't have any onions as topping.</span></div>
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<span style="color: #444444;"><a href="https://3.bp.blogspot.com/-nbjd8RLd9dE/WKshAR6cPVI/AAAAAAAAe2E/8vqWVt19_4IsHqWiRv5wdiLA7aEvL8ejwCLcB/s1600/kolkota%2Bbiryani%2B4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-nbjd8RLd9dE/WKshAR6cPVI/AAAAAAAAe2E/8vqWVt19_4IsHqWiRv5wdiLA7aEvL8ejwCLcB/s640/kolkota%2Bbiryani%2B4.png" width="640" /></a></span></div>
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<span style="color: #444444;">On a regular basis we always cook mutton curry with aloo (Bengali and Orissa Cuisine). It always tastes yummy and this made attempt aloo mutton Biryani since Potato in the mutton curry adds a unique taste to the curry. Even in Veggie Biryani Potato has awesome taste so posting this recipe in BM#73 UNDER THE THEME "FLAVORS OF INDIA"</span></div>
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<span style="color: #cc0000;"><a href="https://2.bp.blogspot.com/-kscadP6H8Kk/WKp36nkOYWI/AAAAAAAAe1Y/_B2cNnMETCo-uXKM_YsIYia88XgFkcQ2gCEw/s1600/kolkata%2Bbiryani%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://2.bp.blogspot.com/-kscadP6H8Kk/WKp36nkOYWI/AAAAAAAAe1Y/_B2cNnMETCo-uXKM_YsIYia88XgFkcQ2gCEw/s640/kolkata%2Bbiryani%2B2.JPG" width="640" /></a></span></div>
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
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<a href="https://1.bp.blogspot.com/-cCA0kSYkt6U/WKsr_Q6suoI/AAAAAAAAe2g/0dOtlSgIZ5k9lfgQL8jZasdIU3SIsoIXQCLcB/s1600/FullSizeRender%2B%252830%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://1.bp.blogspot.com/-cCA0kSYkt6U/WKsr_Q6suoI/AAAAAAAAe2g/0dOtlSgIZ5k9lfgQL8jZasdIU3SIsoIXQCLcB/s640/FullSizeRender%2B%252830%2529.jpg" width="640" /></a></div>
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<ul style="text-align: left;">
<li>Potatoes 4 medium</li>
<li>Mutton (Goat Preferably/Lamb) 3 lbs</li>
<li>Onions2</li>
<li>Green chilli5</li>
<li>Ginger garlic paste 2tbspn</li>
<li>Spice powder 1 tbspns</li>
<li>Chilli powder 2 tbspns</li>
<li>Turmeric powder 1/4 tspn</li>
<li>Coriander powder 1 tspn</li>
<li>Ghee4 tbspns</li>
<li>Curd2cups</li>
<li>Mint leaves 1/2 cup</li>
<li>Coriander leaves 1/2 cup</li>
<li>Saffron strands few</li>
<li>Milk 3 tbspsn or 1/2 cup</li>
<li>Rose water 1 tspn</li>
<li>Store bought biryani masala (Preferably Shan) 1 tspn</li>
<li>Salt to taste</li>
</ul>
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<a href="https://3.bp.blogspot.com/-t-ZaIjYn-4I/WKssMttuSHI/AAAAAAAAe2k/gVqRoVK3knw_oYFV7Pke03itQC7RPd0fgCLcB/s1600/FullSizeRender%2B%252829%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://3.bp.blogspot.com/-t-ZaIjYn-4I/WKssMttuSHI/AAAAAAAAe2k/gVqRoVK3knw_oYFV7Pke03itQC7RPd0fgCLcB/s640/FullSizeRender%2B%252829%2529.jpg" width="640" /></a></div>
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<b><span style="color: #cc0000;">SPICE POWDER or BIRYANI MASLA</span></b><br />
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<ul style="text-align: left;">
<li>Cinnamon sticks 3(finger length)</li>
<li>Cloves 4</li>
<li>Cardamom 4</li>
<li>Black pepper 3</li>
<li>Biryani leaf 1</li>
<li>Biryani flower 1</li>
<li>Mace or javitri1 </li>
</ul>
Blend all ingredients into fine powder.Keep aside.<br /> <br /><b><span style="color: #cc0000;">Procedure:</span></b><br />
<ul style="text-align: left;">
<li>Marinate Mutton with chilli powder, turmeric powder, curd, lemon juice,Spice powder for 1 hr in refrigerator.( I have not added salt during marination as it takes little slower to cook mutton, suggest add salt later while it depends on the quality of mutton since if it's not tender it takes longer time to cook if you add salt.</li>
<li>Take a wide pan add 1 tbspn oil, when it is hot add potatoes ( chopped little bigger in size as shown in pic) fry until light brown on both sides and keep aside.</li>
<li>In the same pan add 3 tbspn of ghee, when hot add chopped onions and green chilli. When onions turn brown add ginger garlic paste fry well, add turmeric coriander powder and then marinated mutton followed by few coriander leaves, mint leaves and little bit of fried onions.</li>
<li>Cook mutton with lid on until it is 90% done.It takes around 45 mins to 1hr, depends upon the quality of mutton.( optionally If the mutton is not tender transfer the curry after removing potatoes this time to a pressure cooker add very little water and cook until 2/3 whistles depending on the way you like it. Check if its cooked and add salt as per your taste.)</li>
<li>Add potatoes when the mutton is almost done on stove top( in that way potatoes will not be mushy)After adding potatoes to the mutton keep it at-least 10 mins or until potatoes almost cooked.</li>
<li>While mutton is cooking cook rice ( With spices, cinnamon 2, cardamom 2, bayleaves sahjeera 1 tspn)in a wide bowl at the same time. Cook rice until it is 80% done.</li>
<li>If layering biryani on stove top, heat a deep wide non stick container with tight lid on ,add mutton in the bottom layer followed by rice, biryani masala, saffron milk, mint and coriander leaves followed by fried onions.Cook on medium for 10 mins and low on 30 mins.</li>
<li>If cooking in the oven,Preheat oven to 400F.</li>
<li>Slowly arrange half of the mutton curry on a oven tray and layer the rice on top followed by coriander and mint leaves, fried onions ,rose water and milk 1/2cup soaked in saffron.Now repeat the process for another layer of mutton.Seal the tray with aluminum foil and bake around 20 to 25 mins.</li>
<li>After 10 mins when cools down little bit, slowly mix the biryani and enjoy with salad of your choice.</li>
<li><span style="color: #cc0000; font-weight: bold;">Note: </span><span style="font-weight: bold;">FEW CHANGES IN THE BIRYANI OR MASALA IS ENTIRELY TO SATISFY OUR TASTE BUDS.</span></li>
</ul>
<a href="https://2.bp.blogspot.com/-fkbC8RGe9dQ/WKp4MCdfIYI/AAAAAAAAe1c/j4kTp5DPLuw8_UK2_BI-NlU66YSHiSAqgCLcB/s1600/kolkata%2Bbiryani3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="426" src="https://2.bp.blogspot.com/-fkbC8RGe9dQ/WKp4MCdfIYI/AAAAAAAAe1c/j4kTp5DPLuw8_UK2_BI-NlU66YSHiSAqgCLcB/s640/kolkata%2Bbiryani3.JPG" width="640" /></span></a><br /><ul style="text-align: left;">
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C<a href="http://www.spicingyourlife.in/blogging-marathon">heck out for fellow bloggers in BM#73</a><br />
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