tag:blogger.com,1999:blog-52654571014576293442024-03-13T16:41:47.678-07:00kitchen kattaIndian vegetarian recipes and moreShitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-5265457101457629344.post-55044402031793468922024-03-13T16:40:00.000-07:002024-03-13T16:41:12.731-07:00Open Sandwiches - easy & quick breakfast <p><span style="color: #cccccc; font-family: verdana; font-size: medium;">This one is really my favorite since I had learned it around 15 years ago! 15 years and it feels like just yesterday that this tasty breakfast got added to our routine. In general we eat very less bread, Sandwiches are uncommon in our home, so I made this Open sandwiches after really a long gap. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrJFSUtsRX_I99XH0zo46ofOIbpYY-YUWdwQ9PfAFi1YSJVfufB-G2TBphWuPg0JhA-_4dlYiZFRsv9Ce1nNpnfhMesaMYv85QtTRzyHcFO4hrvLNlx3z4oWqtGCjTI_XREpYc3yYJhpjf8y32Ypk6alXLgqfy-0u-J-A-BC8uEtW6qcfdPKemnUbyXE/s1023/open%20sandwiches%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="1023" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrJFSUtsRX_I99XH0zo46ofOIbpYY-YUWdwQ9PfAFi1YSJVfufB-G2TBphWuPg0JhA-_4dlYiZFRsv9Ce1nNpnfhMesaMYv85QtTRzyHcFO4hrvLNlx3z4oWqtGCjTI_XREpYc3yYJhpjf8y32Ypk6alXLgqfy-0u-J-A-BC8uEtW6qcfdPKemnUbyXE/w400-h308/open%20sandwiches%205.jpg" width="400" /></a></div><br /><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">It is very easy recipe & the addition of milk & rava gives these sandwiches its signature taste & texture. At first I also had found adding milk a bit strange, but believe me, that gives the real twist!!</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">Let's see the recipe </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">1. Sandwich or brown/wheat bread slices. I have used wheat bread from local bakery </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">2. 1 medium onion chopped </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">3. 1 small capsicum diced </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">4. 1 medium tomato diced </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">Additionally you can take any other veggies of your choice like sweet corn, carrots etc</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">5. 1/2 cup fine (chiroti) rava</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">6. 1/2 cup milk</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">7. 1 tsp red chilli powder </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">8. Salt to taste </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">9. Butter or ghee to roast sandwiches </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">1. In a bowl add onion, tomato & capsicum </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlYrFweTS38mPiOnq2_-hoNq9V_aUncpW0Ifj3UJmzx4tbZpXp3DIRaHfjKlq3I31-welX-m9-vWGszzWNd2FIZoXLjKzloaeC_yug0MgW-dePOWnFqBdgqGAVqYJnTgO8ThhIWOAIgiLROKZdN_hEALBdAYoC5DsYTk2mPxRtKqQ0Nzt1RpoMwxqxyw/s1024/open%20sandwiches%201.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlYrFweTS38mPiOnq2_-hoNq9V_aUncpW0Ifj3UJmzx4tbZpXp3DIRaHfjKlq3I31-welX-m9-vWGszzWNd2FIZoXLjKzloaeC_yug0MgW-dePOWnFqBdgqGAVqYJnTgO8ThhIWOAIgiLROKZdN_hEALBdAYoC5DsYTk2mPxRtKqQ0Nzt1RpoMwxqxyw/w300-h400/open%20sandwiches%201.jpg" width="300" /></span></a></div><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">2. Add rava, red chili powder, salt. I usually have roasted rava only, but you can add non roasted also</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCnzxDlokgQsFHNCqbKBwDcIg8J-URgfzWjDn7RlFkJUaInN0PiiMZvWd3SojjrTk7BcwBkyaoktNj3I3VJCp-payWH44I6B4zBCswTYn2tu-ZPh9eHrmCO47lqMiG7mC-hqmL1OODgPUABpVPJ4dC8hnUPob3BwHumMMz1C9SZNGrICM-r2HO1GZVzg/s1024/open%20Sandwiches%202.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCnzxDlokgQsFHNCqbKBwDcIg8J-URgfzWjDn7RlFkJUaInN0PiiMZvWd3SojjrTk7BcwBkyaoktNj3I3VJCp-payWH44I6B4zBCswTYn2tu-ZPh9eHrmCO47lqMiG7mC-hqmL1OODgPUABpVPJ4dC8hnUPob3BwHumMMz1C9SZNGrICM-r2HO1GZVzg/w300-h400/open%20Sandwiches%202.jpg" width="300" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">3. Add milk & mix the rava, vegetables well.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">Add water if the consistency is too thick. Make this mixture spreading consistency</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC-mN-6rznAhjz9UZmd81XqPj-7649sYJj0DfZOWV1tH14kNpUvZ_hg5BbWJA_7xetp1wBxLGDCwIJ3euGu6Kc3cXfVTOGUyMOSHXLLZUIdglypKJWE6RBTP4WEIp85Xx6Zcxxq3h5tx9hYWBKQH7qN3QAJAwm7rgJfCTpEdOyBjUfEkHvK0J1Rhaua8/s1024/open%20sandwiches%203.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC-mN-6rznAhjz9UZmd81XqPj-7649sYJj0DfZOWV1tH14kNpUvZ_hg5BbWJA_7xetp1wBxLGDCwIJ3euGu6Kc3cXfVTOGUyMOSHXLLZUIdglypKJWE6RBTP4WEIp85Xx6Zcxxq3h5tx9hYWBKQH7qN3QAJAwm7rgJfCTpEdOyBjUfEkHvK0J1Rhaua8/w300-h400/open%20sandwiches%203.jpg" width="300" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">4. Now heat a tava. Apply ghee or butter on one side of the bread slice. Spread the rava on opposite side of bread, that is the side does not have butter & place the bread slice on tava keeping the rava veggies spread on top. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQTPT_NfvV8CmjudWikYEpYtm3mYcdVnIDcarhEn1xb3WidnZIq8kNb4-i1k0YB42cb-frh2pDwdYGcRLw4OuIJgnN0_jsf2kZC7e6pyTA1bGvrrJdT-rEXH4huWYZPMpL22M_fh0U8DMHedMKAJQIuXLxNP6prqZaglsa4-ARWfWgwKefZcMcuQXqmE/s1024/open%20sandwiches%204.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQTPT_NfvV8CmjudWikYEpYtm3mYcdVnIDcarhEn1xb3WidnZIq8kNb4-i1k0YB42cb-frh2pDwdYGcRLw4OuIJgnN0_jsf2kZC7e6pyTA1bGvrrJdT-rEXH4huWYZPMpL22M_fh0U8DMHedMKAJQIuXLxNP6prqZaglsa4-ARWfWgwKefZcMcuQXqmE/w300-h400/open%20sandwiches%204.jpg" width="300" /></span></a></div><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">5. Roast on medium heat & flip the sandwich quickly over to turn the rava veggies side down, spread butter or ghee and roast this side too. </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">6. Repeat it for all sandwiches </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXhtLeYR1x3JDUNS6-HHIU1hMLyppni7s13j6ePUoQJiNwiOoqZTpYP-NKDaR51_ipK_8bZeRKeXc5Q9EeU90oN1B0E3ngrfPqoaNJCck_sWSGPFwy3RaTNM5dcEW1e7Th8yFVITsNYtK6D3vPU27HSxafvjgVBeMPNYvdF6_Rod0n6y9n4CEdYeGU0w/s1023/open%20sandwiches%205.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="786" data-original-width="1023" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXhtLeYR1x3JDUNS6-HHIU1hMLyppni7s13j6ePUoQJiNwiOoqZTpYP-NKDaR51_ipK_8bZeRKeXc5Q9EeU90oN1B0E3ngrfPqoaNJCck_sWSGPFwy3RaTNM5dcEW1e7Th8yFVITsNYtK6D3vPU27HSxafvjgVBeMPNYvdF6_Rod0n6y9n4CEdYeGU0w/w400-h308/open%20sandwiches%205.jpg" width="400" /></span></a></div><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;">Serve hot with tomato ketchup or enjoy as it is</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD65_xm-eQDeCYV6tIJxB162aAEmQDV6gwkfDoaF72RK4fwUNpruwcWMFKu98fkk37p4mJDZLX2Mj5zdgDC9OC60MaceHDHiuXTtiDAzyQ8BVp82uEzfZAKziwgtROyfmD3Fr43xdY_QBYR4yelHYLIU688SMwuKqNhi8msnQIm_uwP-okw8R2KSXDVes/s1024/open%20sandwiches%20.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD65_xm-eQDeCYV6tIJxB162aAEmQDV6gwkfDoaF72RK4fwUNpruwcWMFKu98fkk37p4mJDZLX2Mj5zdgDC9OC60MaceHDHiuXTtiDAzyQ8BVp82uEzfZAKziwgtROyfmD3Fr43xdY_QBYR4yelHYLIU688SMwuKqNhi8msnQIm_uwP-okw8R2KSXDVes/w400-h300/open%20sandwiches%20.jpg" width="400" /></span></a></div><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: medium;"><b>Kitchen gyan(tip): </b> Use ghee for making sandwiches than store brought butter. The result is same, give it a try!</span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-74622165607689244272023-10-02T05:30:00.000-07:002023-10-02T05:30:00.446-07:00Veg Hakka Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZNLxIT6eyYl1-p7HUus7yvnXirduWJFQryRv1pMcJojIulwssrLIE5AN_xWYpmM_sUXFnrDI73_9iXqU0xHziXQzdxj3mzQ2rcH5V_bkeakUemtla6KU09JvevVKZn6o6K99tDG26ROSxZA2S10m_TjdYoA7l96-EsZRDfDi9KLSGCxlit_Kr6Vdo4I/s1024/20231002_134821_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZNLxIT6eyYl1-p7HUus7yvnXirduWJFQryRv1pMcJojIulwssrLIE5AN_xWYpmM_sUXFnrDI73_9iXqU0xHziXQzdxj3mzQ2rcH5V_bkeakUemtla6KU09JvevVKZn6o6K99tDG26ROSxZA2S10m_TjdYoA7l96-EsZRDfDi9KLSGCxlit_Kr6Vdo4I/w400-h300/20231002_134821_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;">I always find that Indo-Chinese dishes have a few prominent flavors. If you master those it is easy to make any Indo-Chinese dish at home. Most prominent tastes are usually of cabbage and garlic. After understanding and experimenting these, for past many years I make my kids favorite Chinese food at home itself. Today we just enjoyed making this recipe and he helped me write it also, so finally I have a budding co-author for this blog.</span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">This is quite easy and I have used whatever vegetables I had at hand. You can keep a small stock of thick noodles and soy sauce and you can make this Hakka noodles anytime quickly with regular few veggies also. As I mentioned earlier, cabbage and garlic are prominent so don't skip those.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Let's get to the recipe directly</span></p><p><b><span style="color: #cccccc; font-family: verdana; font-size: large;">Ingredients</span></b></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1. Thinly Chopped Cabbage</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">2. 1 Finely Chopped Carrot</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">3. 2-3 tbsp Finely Chopped Capsicum </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">4. 2 tbsp Finely Chopped onion (optional)</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">5. 4-5 Garlic Cloves Finely Chopped</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">6. 2 green Chilies slit</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYLRYpMg088Bw34iL3MZaxaaetiNfOs6fgo_Rs7kP0q5N99wEFz6bvYvKWSeFP-QlZ7yOIGUG4g9AbpFIqXmZfP8OPRzW6b7ZQXDwUA7zANjdW0oFwl63cGA5oyson7sVGqIB-OTXDaCOFLqRKWhUNgYXOz2t8qV1PVci475q7-T9DiTu0Fuw9lCrLA4/s1024/20231002_132657_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYLRYpMg088Bw34iL3MZaxaaetiNfOs6fgo_Rs7kP0q5N99wEFz6bvYvKWSeFP-QlZ7yOIGUG4g9AbpFIqXmZfP8OPRzW6b7ZQXDwUA7zANjdW0oFwl63cGA5oyson7sVGqIB-OTXDaCOFLqRKWhUNgYXOz2t8qV1PVci475q7-T9DiTu0Fuw9lCrLA4/w400-h300/20231002_132657_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;">7. 250g Noodles</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6gjk7XNaY_E5YFQdzAiLNJrX7nO2ItkvIdkoTQOS2bKRa5Zd2o7AIUF2yornakjhbky62tesIxLDnINtah6gM27YuIr4rgOmInOmQm90ueZ_BZwNtnm0fu4BRqt9MLSchmai2Wqj7mLWTv_D9ZFBImr39N2Q506HcG6CMODj_g5Z9vGTsdjJxScJXk4/s1024/20231002_133037_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6gjk7XNaY_E5YFQdzAiLNJrX7nO2ItkvIdkoTQOS2bKRa5Zd2o7AIUF2yornakjhbky62tesIxLDnINtah6gM27YuIr4rgOmInOmQm90ueZ_BZwNtnm0fu4BRqt9MLSchmai2Wqj7mLWTv_D9ZFBImr39N2Q506HcG6CMODj_g5Z9vGTsdjJxScJXk4/w400-h300/20231002_133037_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;">8. 4 tbsp Soya Sauce</span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">9. 3-4 tbsp Oil</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">10. Salt to taste</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">11. 1/2 tbsp Vinegar</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">You can also add other vegetables of your choice like mushroom, babycorn, spring onion, etc. </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"> <b>Procedure:</b></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1. To cook noodles boil enough water such that the noodles get fully covered with it. Add half tbsp oil and salt to the water. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISD8vh6KFnEvkvBTL6EqmX2U_1xAVvIEPIXiDmH-gS4lgDmhv7nyVbBwOtSPLCjrt_wauQoiFVTKlS99RV3UjMVxV-KZfTOtSJAhjK_GMHokCH2nRrmvot_UgKCkxbBR04ien-t9jGFD1otJHCwA7rJS41i5qIh29CV1HuQNrvpfFTAKhmRuf5XeUeHo/s1024/20231002_133534_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISD8vh6KFnEvkvBTL6EqmX2U_1xAVvIEPIXiDmH-gS4lgDmhv7nyVbBwOtSPLCjrt_wauQoiFVTKlS99RV3UjMVxV-KZfTOtSJAhjK_GMHokCH2nRrmvot_UgKCkxbBR04ien-t9jGFD1otJHCwA7rJS41i5qIh29CV1HuQNrvpfFTAKhmRuf5XeUeHo/w400-h300/20231002_133534_wm.jpg" width="400" /></span></a></div><div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;">2. As the water boils add noodles to it and let them cook occasionally stirring.</span><div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon8nTJM8iLJnylddPvHr_iexmz3lLVhFXG12gktktaCCQPimAfdtEA2SBfFwncK3BlVp56bgeKeYzNvsc0XrwfpQ_HIBG_edsYP6OGyyzVcdqwY_PIsN_zL61Q1nhUdEsTW6Q_IupKmNpq-4YmW45OY2YC_ZILjrpzL3pGVfxqBh9_lF89Bj72p5IgdA/s1024/20231002_133633_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon8nTJM8iLJnylddPvHr_iexmz3lLVhFXG12gktktaCCQPimAfdtEA2SBfFwncK3BlVp56bgeKeYzNvsc0XrwfpQ_HIBG_edsYP6OGyyzVcdqwY_PIsN_zL61Q1nhUdEsTW6Q_IupKmNpq-4YmW45OY2YC_ZILjrpzL3pGVfxqBh9_lF89Bj72p5IgdA/w400-h300/20231002_133633_wm.jpg" width="400" /></span></a></div><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">3. Once the noodles are cooked and soft, transfer them to the colander and quickly pour room temperature water on it. Let all the water drain. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8LPMJkJvzk6_achn1RS7u-J-_bA3o_4zzm1mtKCApL5XIY8qSqNNY6ZYpB9QYcJY3OzLN9ETaiLnOmg54BW_vOggbw20KwRRFbRcQYu8Viz_9wW9JwQhst33fxZ4uQgMgLCYfc8eQClMOHr3EzuR1K_FF0aui4T5nrrWVFg8mpB0wh8R2Hg-bUhWLhw/s1024/20231002_133725_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8LPMJkJvzk6_achn1RS7u-J-_bA3o_4zzm1mtKCApL5XIY8qSqNNY6ZYpB9QYcJY3OzLN9ETaiLnOmg54BW_vOggbw20KwRRFbRcQYu8Viz_9wW9JwQhst33fxZ4uQgMgLCYfc8eQClMOHr3EzuR1K_FF0aui4T5nrrWVFg8mpB0wh8R2Hg-bUhWLhw/w400-h300/20231002_133725_wm.jpg" width="400" /></span></a></div><div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;">4. Heat the remaining oil in pan and add chopped garlic and green chilis to the oil. Sauté for a minute.</span><div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRQIdWsMNmXmLvW40Svj4BPUWBAtFBRttsdsR4XXoQxmKd_bZ_adrqGQsoPz3DeONRBx2k7jQtyCazer5VgWxbMkY2OyWxwKqRvW0DT-L34svLnQ9zXXnw707DYV_K18o6OkKLDXSnDHVs0H5o4lkdvcAOZtBJh-puRpYXpuZWG9iGhbij89HZlCAQik/s1024/20231002_133857_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRQIdWsMNmXmLvW40Svj4BPUWBAtFBRttsdsR4XXoQxmKd_bZ_adrqGQsoPz3DeONRBx2k7jQtyCazer5VgWxbMkY2OyWxwKqRvW0DT-L34svLnQ9zXXnw707DYV_K18o6OkKLDXSnDHVs0H5o4lkdvcAOZtBJh-puRpYXpuZWG9iGhbij89HZlCAQik/w400-h300/20231002_133857_wm.jpg" width="400" /></span></a></div><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">5. Add carrot and cook it for a minute or so.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">6. Next add chopped capsicums and let it cook slightly.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhqf2xCYrz2Ztq6Zvv6pk02qfQ1h2T5wtMsw-K1DiHgviZh6_3AI0LjqlVUCt2IqGKZee6ae8xv5KoPwFfRYXUlSzv6zfcEPBeQx245-gFgUX3lDZnHJDi400m5my4ZM4q4xaKlfpT66ffSB349_0H-Yl8LE4zS0J1wH9UhR6Rz4chtqI3GCuzePs1PY/s1024/20231002_134008_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhqf2xCYrz2Ztq6Zvv6pk02qfQ1h2T5wtMsw-K1DiHgviZh6_3AI0LjqlVUCt2IqGKZee6ae8xv5KoPwFfRYXUlSzv6zfcEPBeQx245-gFgUX3lDZnHJDi400m5my4ZM4q4xaKlfpT66ffSB349_0H-Yl8LE4zS0J1wH9UhR6Rz4chtqI3GCuzePs1PY/w400-h300/20231002_134008_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;">7. Add cabbage and let all the vegetables cook. Don't over cook the vegetables. Let them be slightly crunchy. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSry28BkB_FSGz5k9VGNZ9h_IkLPSk5dwJseaF1sIK7Rf1MqFMa7VYzGrbebKXheE3JS9sqzD99uHp8tJ8q467cafN1Z_Cjf-Jz2XDjlFErNUGGFaI-dYa99H1geHi-djmPd3SYd_uQhcDuRFV4a9_RsAlJesC-BeVKQ1dzU1L8wE3PqzfD03-9PcJ_tA/s1024/20231002_134058_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSry28BkB_FSGz5k9VGNZ9h_IkLPSk5dwJseaF1sIK7Rf1MqFMa7VYzGrbebKXheE3JS9sqzD99uHp8tJ8q467cafN1Z_Cjf-Jz2XDjlFErNUGGFaI-dYa99H1geHi-djmPd3SYd_uQhcDuRFV4a9_RsAlJesC-BeVKQ1dzU1L8wE3PqzfD03-9PcJ_tA/w400-h300/20231002_134058_wm.jpg" width="400" /></span></a></div><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">8. Add little salt to the vegetables.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">9. Add the Soya Sauce to the vegetables mix.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMdVHKKgbaD0kn67uEdi7h9NOThvUj3YGR65d94QOpiL-77ZNRH8C-70H57D6yz2exqwoeSwS3rElJ2XBHu9lQNgFyddYNHNaa-hvh9r6E3_-RA0La2zLRGYUHlyFvK6o52CvSrlxpuN4FMQu7UKqILgkfp0t6kDXPwijHlgCvTz0HfQI6x07myS9s6c/s1024/20231002_134230_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMdVHKKgbaD0kn67uEdi7h9NOThvUj3YGR65d94QOpiL-77ZNRH8C-70H57D6yz2exqwoeSwS3rElJ2XBHu9lQNgFyddYNHNaa-hvh9r6E3_-RA0La2zLRGYUHlyFvK6o52CvSrlxpuN4FMQu7UKqILgkfp0t6kDXPwijHlgCvTz0HfQI6x07myS9s6c/w400-h300/20231002_134230_wm.jpg" width="400" /></span></a></div><div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;">10. Add the cooked and drained noodles and mix well. </span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">11. Adjust the salt if required. Remember that Soya Sauce has its own salt and we have added salt to the noodles and vegetables while cooking. </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">12. Switch off the flame and add vinegar. Mix well. </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Delicious Hakka Noodles are ready to serve!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sdb_7qXow88VT6kcz8KxgK-sicbIWYo81v3JiK2bhu3ouWzYdeyuuOHSxKBKB989G3c9epSAneN70wUyXGrXo-Y-qS_b_7RIEdZmA4lgXeCkcR0WRLmH_oR1GLSaX2FCCE9FAq88cFSgD93d7QtKQL5IOe0nGhQf-AgiPsRMdEpJ_q2yiHt8qPtVO6s/s1024/20231002_134813_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><img border="0" data-original-height="763" data-original-width="1024" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sdb_7qXow88VT6kcz8KxgK-sicbIWYo81v3JiK2bhu3ouWzYdeyuuOHSxKBKB989G3c9epSAneN70wUyXGrXo-Y-qS_b_7RIEdZmA4lgXeCkcR0WRLmH_oR1GLSaX2FCCE9FAq88cFSgD93d7QtKQL5IOe0nGhQf-AgiPsRMdEpJ_q2yiHt8qPtVO6s/w400-h297/20231002_134813_wm.jpg" width="400" /></span></a></div><p></p></div></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com1tag:blogger.com,1999:blog-5265457101457629344.post-86973895073207194822023-07-04T06:15:00.003-07:002023-07-04T06:15:46.854-07:00Bharwa laal marcha/ Laal mirch ka bharwa achar/ Red chilli pickle<p><span style="color: #cccccc; font-family: verdana; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc; font-family: verdana; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoIxqWxOM-W5WzQj08PCbqccIzQV4mbTerQ-mOsz365seSKWLghcq4bbLe0yb3v2TD52ZS8K0YFZKzod2FKhreYZscT8c-qTblng1_GCN_-L1Q1UsJ13uigbBzd0NvBa2GNG0oLZwqdt6_lYyTAAXqWLN0ynSXKruEuFFIY5JvC9EvtqxssgNzBezOSo/s1024/20230516_205418_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoIxqWxOM-W5WzQj08PCbqccIzQV4mbTerQ-mOsz365seSKWLghcq4bbLe0yb3v2TD52ZS8K0YFZKzod2FKhreYZscT8c-qTblng1_GCN_-L1Q1UsJ13uigbBzd0NvBa2GNG0oLZwqdt6_lYyTAAXqWLN0ynSXKruEuFFIY5JvC9EvtqxssgNzBezOSo/w400-h300/20230516_205418_wm.jpg" width="400" /></a></span></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">This is my favorite whenever I get my hands on fresh red chillies. It also needs minimal oil & tastes very unique than regular pickles. It does not also require too many ingredients so that is again a plus. Well overall my attempt on Kitchenkatta is that you get to recipe directly than many other food blogs that write pages before you actually get to recipe ( and new trend is they give you one hidden button jump to recipe)</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Anyway so let's get to recipe directly </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><b>Ingredients</b>:</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1. Around 200gms of fresh big red chilies </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">2. 2 tbsp methi seeds</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">3. 2 tbsp big rai</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">4. 4 tbsp saunf</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">5. 1 tbsp jeera</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">6. 2 medium sized lemons juiced</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">7. Salt around 3 tbsp</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">8. 1 tbsp turmeric powder </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">9. 1/2 tsp hing</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">10. 1 cup oil</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><b>Preperation</b>:</span></p><p><span style="font-family: verdana;"><span style="color: #cccccc; font-size: large;">1. In mixer jar, take methi seeds, rai, saunf, jeera & grind it power. Don't make it very fine</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RjYIo9zBUlq3nJu2I_p90r4pa0b5aw5TXgVmzp7iDHhmC5pT6hTD7zvhyP3wjT97Bp_4lgrsGydCT2I2KKA7Xh6PqcB4T89E95qHMOzEYou78wvp4ZDmADQPkMc7je0zy36J3I8kIATQ4j4PqEpe3USpiADe15o1753bzStcP2qLLQf03G6drq6S_I4/s1024/20230514_095558_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RjYIo9zBUlq3nJu2I_p90r4pa0b5aw5TXgVmzp7iDHhmC5pT6hTD7zvhyP3wjT97Bp_4lgrsGydCT2I2KKA7Xh6PqcB4T89E95qHMOzEYou78wvp4ZDmADQPkMc7je0zy36J3I8kIATQ4j4PqEpe3USpiADe15o1753bzStcP2qLLQf03G6drq6S_I4/w300-h400/20230514_095558_wm.jpg" width="300" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="font-family: verdana;"><span style="color: #cccccc; font-size: large;">2. In a bowl mix this powder, salt, turmeric, hing together </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfq6pixMOulV2EQMhnmp6wWyoD-qGMzdbmlCnboTeNaaoi-9qZoFmr1clSLMGI53KYi-tTiN05SDDdDyh3ltlUNC1b5HdFyZeV6A8VF-YVHvEpnPco8FgjXvB54G8t6Vqd5TR1sfyNAGdPtWcrio_xJ_POyPDIGoMOT_L-VMGK5SFUeWr_egmdmCAvnkY/s1024/20230514_100644_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfq6pixMOulV2EQMhnmp6wWyoD-qGMzdbmlCnboTeNaaoi-9qZoFmr1clSLMGI53KYi-tTiN05SDDdDyh3ltlUNC1b5HdFyZeV6A8VF-YVHvEpnPco8FgjXvB54G8t6Vqd5TR1sfyNAGdPtWcrio_xJ_POyPDIGoMOT_L-VMGK5SFUeWr_egmdmCAvnkY/w400-h300/20230514_100644_wm.jpg" width="400" /></span></a></div><p></p><p><span style="color: #cccccc; font-size: large;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">3. Add half cup oil and mix well. Keep half cup oil for using later</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2erc3IdyNOWZeDJDkDVYmp1NJL_H8nNRyNECnxl56UgOJSQ1hy_JOz0jAiFbf5WPuU70u4cGtdx_mmrnCYVdWIEDhnZuIIJdA4peDAAUBhSCMK41ltSinKcITf2qLKQignAXkN9C8-WBZTfdNEthjIye-hucvGNSuFK32lIcrOhpPJiUBgD3hRQpD6eg/s1024/20230514_100744_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2erc3IdyNOWZeDJDkDVYmp1NJL_H8nNRyNECnxl56UgOJSQ1hy_JOz0jAiFbf5WPuU70u4cGtdx_mmrnCYVdWIEDhnZuIIJdA4peDAAUBhSCMK41ltSinKcITf2qLKQignAXkN9C8-WBZTfdNEthjIye-hucvGNSuFK32lIcrOhpPJiUBgD3hRQpD6eg/w400-h300/20230514_100744_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">4. Add lemon juice & mix well. Our masala is ready. Keep it aside</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9x4YVYBmSlB1lM4UQ6gLAvRJ-64HUmAxkzky4WfbT5K7q12M-YHgEsNm1vc2tIosUrid5qbJqmg7shCVG-b6B26264HmUWDZaKp55S22aj8Sp14ZOqAfgZajXKKi7PoHpJC7_tTFtK6eIkCdXVbiHHzyqD-SEt5rCv4PZvcACsvwdPAixmxZrh9anbc/s1024/20230514_101807_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9x4YVYBmSlB1lM4UQ6gLAvRJ-64HUmAxkzky4WfbT5K7q12M-YHgEsNm1vc2tIosUrid5qbJqmg7shCVG-b6B26264HmUWDZaKp55S22aj8Sp14ZOqAfgZajXKKi7PoHpJC7_tTFtK6eIkCdXVbiHHzyqD-SEt5rCv4PZvcACsvwdPAixmxZrh9anbc/w400-h300/20230514_101807_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">5. Wash & clean the red chilies. Remove stems & deseed it. Cut into small pieces or keep them whole for stuffing</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lXrP6sPiAeGT_0PzmY98MrxM7-whm17mqE39McalzqvU2TvV8v5gFbXyoFbqFnuIn9I_bW7LVXNYSlVgo8NyHyWF5SMeXPZ4o7HJ2GLdzCVeF-1uYssgZvJPitqPEzNSXrJba-FipdYMWf8ljrKeQuFbc58rOH-PbQP1NZCfne56sjdmFm_3kPIGSUY/s1024/20230514_101258_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lXrP6sPiAeGT_0PzmY98MrxM7-whm17mqE39McalzqvU2TvV8v5gFbXyoFbqFnuIn9I_bW7LVXNYSlVgo8NyHyWF5SMeXPZ4o7HJ2GLdzCVeF-1uYssgZvJPitqPEzNSXrJba-FipdYMWf8ljrKeQuFbc58rOH-PbQP1NZCfne56sjdmFm_3kPIGSUY/w400-h300/20230514_101258_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVel1c1-Sj3I1ro4WtVRPDWZluFJINzeqEqQxTl_6fSXYB-orf0cmjEFhmvEeyIdgp8z4_VkWF8VRjvK4L86JsQR0D00L0uMYd9WN4m0UQ84VfHMFqBqG_HcfelMH4uKQdaFTwyVdxJTVIMe-eUvD2-gp6pc2Z75747SG20clt0KBOqDS4YQeTCWIbF1o/s1024/20230514_102605_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVel1c1-Sj3I1ro4WtVRPDWZluFJINzeqEqQxTl_6fSXYB-orf0cmjEFhmvEeyIdgp8z4_VkWF8VRjvK4L86JsQR0D00L0uMYd9WN4m0UQ84VfHMFqBqG_HcfelMH4uKQdaFTwyVdxJTVIMe-eUvD2-gp6pc2Z75747SG20clt0KBOqDS4YQeTCWIbF1o/w400-h300/20230514_102605_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPcYgqcOrFgsurxwo6voCW0Yq_VDsDsmoCDVh5UvDLOspMka3EiuN8UZdZ317ayu6ticVPB0IAxpPmvBeja8dwTgWTtK6oUvYM9fhjZcTpvBXi7Jy3LSbCOhLnjvJgLgNkBUeEE5KDj2HFu7ozjd808ylv91pbEhrXvZmqYE9CfduzPsrQYNhHUYarYY/s1024/20230514_102924_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPcYgqcOrFgsurxwo6voCW0Yq_VDsDsmoCDVh5UvDLOspMka3EiuN8UZdZ317ayu6ticVPB0IAxpPmvBeja8dwTgWTtK6oUvYM9fhjZcTpvBXi7Jy3LSbCOhLnjvJgLgNkBUeEE5KDj2HFu7ozjd808ylv91pbEhrXvZmqYE9CfduzPsrQYNhHUYarYY/w400-h300/20230514_102924_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">6. Stuff the masala well inside each chilli piece </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qolC6xq3hw8XadXAcxuuD_o2gQYi74vOFH_-bmDb4hlc3H1rLDeRR9bI2iyJ20gx7AF0h8GvQLrk1_D3pxYiB9yrhuaa9H7Tq7Z-NONGzHf50dvWBOoCowzfo1VwfD0Fke7dUEmG-XpTATbP_ShxnZtwqzUKLeBVL4Ky4jzcRM6iUjAJXNvaKGML9hQ/s1024/20230514_103821_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qolC6xq3hw8XadXAcxuuD_o2gQYi74vOFH_-bmDb4hlc3H1rLDeRR9bI2iyJ20gx7AF0h8GvQLrk1_D3pxYiB9yrhuaa9H7Tq7Z-NONGzHf50dvWBOoCowzfo1VwfD0Fke7dUEmG-XpTATbP_ShxnZtwqzUKLeBVL4Ky4jzcRM6iUjAJXNvaKGML9hQ/w400-h300/20230514_103821_wm.jpg" width="400" /></span></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">7. Transfer the stuffed chilies into airtight container or bottle. For one night cover is gently </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">8. Heat the remaining half cup oil & let it cool to room temperature. Next day add this oil to the pickle jar</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">9. Cover loosely or with cotton cloth for 3-4 days till the chilies soften & pickle starts releasing it's taste </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv311BmZC1PoYuFFdCC04WEnv_jcYJgaOKCTGYzYQINr2GhsPz7TLEPORyoAx8iEhTL7edvksgrKOyl47nNIlsw5wr3PKZ8SgWHM6CxqLRXDonfIE5sdjQw1CWO1BIsMf_T9U6B6EbOkCnMS2kKCbgIAggR2cOpzmnnqjgPv4BSKxjfT3YOlRrGmvEazk/s1024/20230516_205418_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc; font-size: large;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv311BmZC1PoYuFFdCC04WEnv_jcYJgaOKCTGYzYQINr2GhsPz7TLEPORyoAx8iEhTL7edvksgrKOyl47nNIlsw5wr3PKZ8SgWHM6CxqLRXDonfIE5sdjQw1CWO1BIsMf_T9U6B6EbOkCnMS2kKCbgIAggR2cOpzmnnqjgPv4BSKxjfT3YOlRrGmvEazk/w400-h300/20230516_205418_wm.jpg" width="400" /></span></a></div><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">After this you can store the pickle in fridge for longer shelf life </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Enjoy bharwa laal marcha with phulka or daal rice.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Kitchen Gyan: I like to cut the red chilies into 2-3 pieces if they are too long. This way those who want to eat small piece of pickle, can take easily. You can keep them full too. </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"> </span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-38806185293796963992023-03-26T08:54:00.003-07:002023-03-26T08:54:32.983-07:00Cabbage muthia<p><span style="color: #cccccc; font-family: verdana; font-size: large;">Cabbage muthia is a delicious steamed Gujarati snack that can be enjoyed at tea time or served as starter. It needs just few handy ingredients and can be made in short time. Here I will show you easy recipe that you don't have to make many pastes etc.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJaEWqi4D6OqqCWYIbXlBg4ADvssXER6cfJGUvA6kjiSQeV_7izHkzpOXynMrSVzFAJtcNAsKYSduZ35-BN6q4cXsTN21VcnST7JGo2DNse6x50iZWRiwLCcpynSB-Ru1uBnC-e5DYV7hE-znX2clmuHO7C75VU7v0Smzcux_oBVSPo0lvMNXn9px/s1024/20230326_195030_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJaEWqi4D6OqqCWYIbXlBg4ADvssXER6cfJGUvA6kjiSQeV_7izHkzpOXynMrSVzFAJtcNAsKYSduZ35-BN6q4cXsTN21VcnST7JGo2DNse6x50iZWRiwLCcpynSB-Ru1uBnC-e5DYV7hE-znX2clmuHO7C75VU7v0Smzcux_oBVSPo0lvMNXn9px/w400-h300/20230326_195030_wm.jpg" width="400" /></a></div><br /><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><b>Ingredients</b>:</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 cup finely chopped cabbage (you can grate it with fine grater)</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1/2 cup besan flour </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 cup jowar flour</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tsp finely chopped ginger </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tsp finely chopped garlic </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tsp finely chopped green chili</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1/2 tsp turmeric powder</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1/2 tsp red chilli powder </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tbsp curd</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tsp jeera</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tsp sugar</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1/2 tbsp lemon juice </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Salt to taste</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">4-5 tbsp oil</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1 tbsp chopped coriander </span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Water, as needed</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;"><b>Preperation</b>:</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">1. To save time, use vegetable chopper/food processor to finely chop cabbage, green chili, ginger & garlic together.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Alternatively you can grate the cabbage & make ginger, garlic, green chili paste in mixer</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">2. In a large mixing bowl, combine the finely cabbage, ginger, garlic, green chili mix, add besan & jowar flou</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">3. Add turmeric powder, chillipowder, sugar, salt, curd & lemon juice. Mix well.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb6k1pa1dBKLXqoTzEXZ0WuD-CAhPJFQiOd7_QnkPnELyQRHzdSZl_5dC9RjnzDwMfkj0FTwm1n31L-kZlm2Mjuwv9T6WGkGlICUw6ocbmZT3eexIPDyo4z-AFYHkOaTN0Iw9uQNDqh0_8WNTL-pVnqp_uyg4CGWuSvd7TkyYHL2sv3kaSpsu7SZp/s1024/20230326_190420_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb6k1pa1dBKLXqoTzEXZ0WuD-CAhPJFQiOd7_QnkPnELyQRHzdSZl_5dC9RjnzDwMfkj0FTwm1n31L-kZlm2Mjuwv9T6WGkGlICUw6ocbmZT3eexIPDyo4z-AFYHkOaTN0Iw9uQNDqh0_8WNTL-pVnqp_uyg4CGWuSvd7TkyYHL2sv3kaSpsu7SZp/w400-h300/20230326_190420_wm.jpg" width="400" /></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">4. Gradually add water and knead the mixture into a smooth dough. The dough should be firm but soft</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">5. Divide the dough into equal-sized portions and shape each portion into a ling cylindrical shape.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Place the cylindrical shapes in a steamer and steam for 20-25 minutes or until cooked through.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj760U-EgYpP15kD_DcbkbKjUxX1tmpQjYUBiC3KxnfLax0hUIWKUUAIiP-e5iBZ5nkJH5DQAeIXKQ4mJfJhreGczMQ74aFqT0P3N-5_hnb2J7bTWEaiDMkoPjgJy8pgifsAtFfujOIIF5a_YA5nzme2SxM3KGzUuDTPx8SIRiJSdBvN5wzEG2vGDaM/s1024/20230326_191305_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj760U-EgYpP15kD_DcbkbKjUxX1tmpQjYUBiC3KxnfLax0hUIWKUUAIiP-e5iBZ5nkJH5DQAeIXKQ4mJfJhreGczMQ74aFqT0P3N-5_hnb2J7bTWEaiDMkoPjgJy8pgifsAtFfujOIIF5a_YA5nzme2SxM3KGzUuDTPx8SIRiJSdBvN5wzEG2vGDaM/w400-h300/20230326_191305_wm.jpg" width="400" /></a></div><br /><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">6. Once cooked, remove the muthia from the steamer and allow them to cool slightly. Cooked ones will look slightly deep in color.</span></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Cut the muthia into thin slices and keep them aside.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FfbeP13dUE147BbU0dWxNEOMqk_7_pXT6DJyqvYLMk2IWCJ90FdELfo3RRQTrJk9gdEDiL5Av3pVm5OIo9R3LEmAWxKrvQ3SXGel7kslq1JIh1vwhRW0iTeGqITfZMCP0jJfmNQ27KYJxh5wrwuKp-l8V3_iL1Fckkh27qWjTHAxOgpHuaVWXXuj/s1024/20230326_193700_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FfbeP13dUE147BbU0dWxNEOMqk_7_pXT6DJyqvYLMk2IWCJ90FdELfo3RRQTrJk9gdEDiL5Av3pVm5OIo9R3LEmAWxKrvQ3SXGel7kslq1JIh1vwhRW0iTeGqITfZMCP0jJfmNQ27KYJxh5wrwuKp-l8V3_iL1Fckkh27qWjTHAxOgpHuaVWXXuj/w400-h300/20230326_193700_wm.jpg" width="400" /></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">7. On flat tava or pan, heat oil and shallow fry muthia on both sides. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSPSYytBecJ1c7-CNWVeughH5jwIVVDYXa88F6ZBqCKgYvWvxMjG-W7wNBUaBENZwjxLx0hehLlgo7XvUKgallPOxMFkQMwTMDVt-80lX4JkmHUDnCUHmDi3KuE9mr-P26ccjboHAu33vHg_7dO-PIfsG5i7BxhaFjwT-fYu_ltxgvNLVkoi0yj6F/s1024/20230326_194112_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSPSYytBecJ1c7-CNWVeughH5jwIVVDYXa88F6ZBqCKgYvWvxMjG-W7wNBUaBENZwjxLx0hehLlgo7XvUKgallPOxMFkQMwTMDVt-80lX4JkmHUDnCUHmDi3KuE9mr-P26ccjboHAu33vHg_7dO-PIfsG5i7BxhaFjwT-fYu_ltxgvNLVkoi0yj6F/w400-h300/20230326_194112_wm.jpg" width="400" /></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">8. You can make separate tadaka & add or on same tava add jeera, pour some oil over it & let is crackle. Mix it with muthia. I like to sprinkle very little sugar at this stage too, but you may skip too</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSla6aZJQiBFE1pzDllx2sHsRwIIIwbSXDRPsl1Yd51WOgYD4db3dlymqU7YCf9QpFJoaGqwXGLu6lUGuiTw9OH_ihk_rHqf12ggUueLBVQtpULUeJMHhZ04ELWwRM1wOziKwhI37R63C765Ax8cfDNGR53PTAJTGJWAZlTJ-BEGmOSZ8hMcUfscIx/s1024/20230326_195428_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSla6aZJQiBFE1pzDllx2sHsRwIIIwbSXDRPsl1Yd51WOgYD4db3dlymqU7YCf9QpFJoaGqwXGLu6lUGuiTw9OH_ihk_rHqf12ggUueLBVQtpULUeJMHhZ04ELWwRM1wOziKwhI37R63C765Ax8cfDNGR53PTAJTGJWAZlTJ-BEGmOSZ8hMcUfscIx/w400-h300/20230326_195428_wm.jpg" width="400" /></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">9. Remove the muthia in serving plate and garnish with fresh coriander </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2i1dGnDWfPsB5tTOcpatJB04WzL4-_qZ37vJ5K75oH0uRCbAW-8k8nMMEyhDx8IgC_nZlatHC2wmtjo5IQeOcm7QuiCjiUMSMuKSYOlMR7B84IrdXT95Wf0kSfabxCpcgYoHtRFD_A64P44ucOHATeO0xbVO_Wvtou6Bgt_NnB5zHD-DKudG1CW4/s4000/20230326_195030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2i1dGnDWfPsB5tTOcpatJB04WzL4-_qZ37vJ5K75oH0uRCbAW-8k8nMMEyhDx8IgC_nZlatHC2wmtjo5IQeOcm7QuiCjiUMSMuKSYOlMR7B84IrdXT95Wf0kSfabxCpcgYoHtRFD_A64P44ucOHATeO0xbVO_Wvtou6Bgt_NnB5zHD-DKudG1CW4/w400-h300/20230326_195030.jpg" width="400" /></a></div><span style="color: #cccccc; font-family: verdana; font-size: large;"><br /></span><p></p><p><span style="color: #cccccc; font-family: verdana; font-size: large;">Serve the cabbage muthia hot with chutney or tomato ketchup!</span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com2tag:blogger.com,1999:blog-5265457101457629344.post-20559467084151848422023-01-30T22:14:00.000-08:002023-01-30T22:14:21.055-08:00Fresh green salad<p><span style="color: #eeeeee;"> <span style="font-family: verdana; font-size: medium;">Few days back I been part of a weekly salad challenge and this fresh green salad was of day 1. In spite of some unusual ingredients that I don't usually prefer in salad, this turned out to be yummy and filling option. So sharing with you all is this easy easy recipe of the green salad.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3inlzvkcwJxd4uvV0D1ISI7DBW2zKQkopD5k6ur7i9zhTcvNPgB7eFZvbkYASs5aYBilR4G0zdmZYjQuwgM9pO-WLTsvXCesfFKrIx2Piadew1j7I_rQ3t9YsIvvFf-goz6oXgZpoWUfXcw6IejryljP7Z12Mm3NmYV-4IDdwX9VkHmC-7YRxORZ/s4618/20220730_191144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="3464" data-original-width="4618" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3inlzvkcwJxd4uvV0D1ISI7DBW2zKQkopD5k6ur7i9zhTcvNPgB7eFZvbkYASs5aYBilR4G0zdmZYjQuwgM9pO-WLTsvXCesfFKrIx2Piadew1j7I_rQ3t9YsIvvFf-goz6oXgZpoWUfXcw6IejryljP7Z12Mm3NmYV-4IDdwX9VkHmC-7YRxORZ/w400-h300/20220730_191144.jpg" width="400" /></span></a></div><p></p><span style="color: #eeeeee;"><br /></span><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients:</b></span></p><p><span style="color: #eeeeee;"><span style="font-family: verdana; font-size: medium;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee;"><span style="font-family: verdana; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5YPD7s2WE4-ID6ilfO9gLOROZaEmyaT2gIz-OOJXJzDDsnzlIljZjuAGAHJ8-5JYjny4pe2696SRcUET7hUblPXDVhhLmrjYVj7P3uN3riV5W6bdTmxebUqlHaZoZ65gnAcwJf5x5ktdEWqWLwIQIqT-s6fFI4W7TWrRXV4GZJhkHBU5yZVgu7eK/s4618/20220730_190545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5YPD7s2WE4-ID6ilfO9gLOROZaEmyaT2gIz-OOJXJzDDsnzlIljZjuAGAHJ8-5JYjny4pe2696SRcUET7hUblPXDVhhLmrjYVj7P3uN3riV5W6bdTmxebUqlHaZoZ65gnAcwJf5x5ktdEWqWLwIQIqT-s6fFI4W7TWrRXV4GZJhkHBU5yZVgu7eK/w400-h300/20220730_190545.jpg" width="400" /></a></span></span></div><span style="color: #eeeeee;"><span style="font-family: verdana; font-size: large;"><p>1. Fresh green cabbage, finely shredded, around 1/4 cup</p></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1 small green cucumber, peeled and diced</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1-2 tbsp green capsicum diced</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Some fresh palak leaves chopped</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 2-3 tbsp fresh green peas</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1 tbsp pumpkin seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Some fresh mint</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 1 tbsp lemon juice</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. 1 tbsp olive oil </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. Salt and pepper as per taste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">You can change the portions as per your like</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kadXomkzrMBS84p9zCb6B7VPK2f9fEd2hewB9qLv2XIvll99DjLvXJSE58kRyb5BvNqyxPBxNYUqZJhjuhNLirq_gFJQ9mrGioh4owpJejSWWAfraFVVVx20icsfL8A6sgkZmFzS1b4wj9xZqOu73WXLoQwO5GqjeoAX2AM8z5ZRuWKoXI1jrRWy/s4618/20220730_191144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kadXomkzrMBS84p9zCb6B7VPK2f9fEd2hewB9qLv2XIvll99DjLvXJSE58kRyb5BvNqyxPBxNYUqZJhjuhNLirq_gFJQ9mrGioh4owpJejSWWAfraFVVVx20icsfL8A6sgkZmFzS1b4wj9xZqOu73WXLoQwO5GqjeoAX2AM8z5ZRuWKoXI1jrRWy/w400-h300/20220730_191144.jpg" width="400" /></a></span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /><b><br /></b></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preparation:</b></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Mix all vegetables & pumpkin seeds in a big bowl. Roughly crush the mint with hands and add. Drizzle with lemon juice, olive oil and salt and pepper and mix well. I suggest not to skip the olive oil and pumpkin seeds in this, it gives yummy nuty flavor to the salad.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Chill the salad for 15-20 mins and enjoy the feeling snack or combine with healthy meal</span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-54939404578139273722022-12-19T02:46:00.005-08:002022-12-19T02:53:24.160-08:00Beetroot Kebab<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> This beetroot kebab quick and tasty snack/ starter made with healthy beetroot. Without much a due let's get to the recipe quickly </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaCk87-EL4YWUkREYT1cVLyReaMC7R9GNlSJDbGl-iqETegc3kR-ND3WTdd7Q6rdgY_QAQXuqKaDt7PblPehcKK7SwUjI5sxGgyaTGIrUc5f_KU7hWOsi2Ag8JtJwQwJWGt7WoobbWFbyCfQxmxrQH0BYPZkHpWM3c89lUNdIN_X2U-biEZYBBjDc/s1024/20220911_210820_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaCk87-EL4YWUkREYT1cVLyReaMC7R9GNlSJDbGl-iqETegc3kR-ND3WTdd7Q6rdgY_QAQXuqKaDt7PblPehcKK7SwUjI5sxGgyaTGIrUc5f_KU7hWOsi2Ag8JtJwQwJWGt7WoobbWFbyCfQxmxrQH0BYPZkHpWM3c89lUNdIN_X2U-biEZYBBjDc/w400-h300/20220911_210820_wm.jpg" width="400" /></a></div><br /><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 2 medium sized beetroot </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 2 medium sized potatoes </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1 green chilli </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 inch piece of ginger </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 tbsp red chilli powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1 tbsp coriander powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 2 tbsp roasted barik rava( chiroti rava) or read crumbs</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 1 tbsp lemon juice </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. Salt to taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. Few pieces of cashew for garnishing </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">11. Oil to shallow fry</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1zh8PhbkmLAkryu7GFsV7nDkecKIlAfgaLFvriJ1k--8FCgHgaofay-PywT5CdZ3y9UtgkgbBywjQaCNe7Nq9cU_gus3S-FUVnbyx05cokmSprkKdRLIKbg0rKY2itnuMa2gXJzIKxpg-4M467U5h2Ynol1UfHnKjjkPabNwHLQD_c9eXGMRpPiA/s1024/20220911_210734_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1zh8PhbkmLAkryu7GFsV7nDkecKIlAfgaLFvriJ1k--8FCgHgaofay-PywT5CdZ3y9UtgkgbBywjQaCNe7Nq9cU_gus3S-FUVnbyx05cokmSprkKdRLIKbg0rKY2itnuMa2gXJzIKxpg-4M467U5h2Ynol1UfHnKjjkPabNwHLQD_c9eXGMRpPiA/w300-h400/20220911_210734_wm.jpg" width="300" /></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Pressure cook beetroot for 4-5 whistles till they are soft & let it cook</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Pressure cook potatoes for 3-4 whistles & let that cool too</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">You can do this as pre-prep a night before too</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Peel cooked beetroot & potatoes and grate using thin grater. I find grating beetroot always easy than mashing it directly </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Grind chili & ginger to fine paste & add to grated beetroot & potatoes mix</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Add salt, lemon juice, chili powder, coriander powder to the mix</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Gentaly mix all together. If you find moisture is more, you can add 2 tbsp corn floor to adjust consistency </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Roll into small tikkis. Now comes the hack, instead of breadcrumbs you can roll it in roasted chiroti rava to give the crunch. Or if you have breadcrumbs, you can use that too</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. Garnish each kebab with piece of cashew & shallow fry on both sides till golden brown</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Enjoy the beetroot kebab with green chutney or tomatoe ketchup.</span></p><p><br /></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com1tag:blogger.com,1999:blog-5265457101457629344.post-7940681299033117522022-09-04T07:25:00.001-07:002022-09-04T07:25:36.872-07:00Coconut, Malai and Gulkand Modak with bonus instant Gulkand recipe <p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Simple, delicious, easy treat for Ganpati bappa Prasad.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZcQwht93qJYtxJ9JMUG6Bk67wn0pxXBAkolZcWN3AgPgc5yTXtlZYFvtisJwKFyuw95avGCaiCf-kw3JLiDLkeVqsZO166RFp8F06DfdlfIY1Ot6DwWw2vAZgwve1qNSwh57K08q5RcauotjNikKh05vS9LeLt15zwYtgbAMzhm6FOElNzxCYB0t/s1024/IMG-20220902-WA0001_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="576" data-original-width="1024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZcQwht93qJYtxJ9JMUG6Bk67wn0pxXBAkolZcWN3AgPgc5yTXtlZYFvtisJwKFyuw95avGCaiCf-kw3JLiDLkeVqsZO166RFp8F06DfdlfIY1Ot6DwWw2vAZgwve1qNSwh57K08q5RcauotjNikKh05vS9LeLt15zwYtgbAMzhm6FOElNzxCYB0t/w400-h225/IMG-20220902-WA0001_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee;"><br /><span style="font-family: verdana; font-size: medium;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 1&half cup desiccated coconut powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1/2 cup fresh malai</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1/4th cup gulkand (see below for instant gulkand recipe)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1/4th cup powdered sugar</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Put the malai in heavy bottom pan and heat it on low flame stirring continuously. We want to reduce the malai to thick residue. </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. If the malai leaves lot of ghee, turn off flame and remove the ghee completely by pressing with spoon. You can normally use this ghee in any recipe or on rice.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. While the malai residue( white beri) is still hot add desiccated coconut powder and mix well. Keep flame off from here onwards</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Add gulkand and mix well</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Finally add powdered sugar. You can adjust quantity based on required sweetness</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Form in Modak shape using mold or with hands. If the mix is very dry to mold in modak, add few spoons of ghee from the one removed while reducing the malai</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnnnRS779qAIiiVd4mnHa6JxGwhLMN8FZ6iL3a4yp2VFPk6rknLdzcaG1iRBNd6dmGnOYW4lHIj5D--NcrKS9b03Q9SEI_cScHPpDbA_TX5RbT59soOQk_BpOwydG_B9nEYAcaXb4iwjvUNixTtHAsDsc4RdK1WYKyIUKt_JhlO9cJSWxEMODfR2H/s1024/IMG-20220902-WA0000_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="576" data-original-width="1024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnnnRS779qAIiiVd4mnHa6JxGwhLMN8FZ6iL3a4yp2VFPk6rknLdzcaG1iRBNd6dmGnOYW4lHIj5D--NcrKS9b03Q9SEI_cScHPpDbA_TX5RbT59soOQk_BpOwydG_B9nEYAcaXb4iwjvUNixTtHAsDsc4RdK1WYKyIUKt_JhlO9cJSWxEMODfR2H/w400-h225/IMG-20220902-WA0000_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee;"><br /><span style="font-family: verdana; font-size: medium;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve your yummy modak to Bappa!!</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">The modak will last outside fridge for 2 days. Post that you can store in fridge.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>How to make instant gulkand:</b></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Gulkand tastes best when made with desi pink rose, but you can make it with desi red rose also or with any fragrant rose that you have.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Never use bought roses for gulkand as they are cultivated for pooja, decorative usage etc & are not suitable for consuming.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iAQEWukHylZyeZ1h55AlKU8G8iNRbgqn2x2yTDG746PThoWblA2kPYu6cT6UUSKTPlkB3oyxt54BYtm2cRZk4QFZlGzolBq8U6ZgI55jkI801grJRU7PaSg5_qdjfy_HB38qv4JcxriVhjvn7e6bQxmGb5f3FtusYV_Vq7icDh3ImIzPZP3LJYbH/s1024/20210926_120506_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iAQEWukHylZyeZ1h55AlKU8G8iNRbgqn2x2yTDG746PThoWblA2kPYu6cT6UUSKTPlkB3oyxt54BYtm2cRZk4QFZlGzolBq8U6ZgI55jkI801grJRU7PaSg5_qdjfy_HB38qv4JcxriVhjvn7e6bQxmGb5f3FtusYV_Vq7icDh3ImIzPZP3LJYbH/w300-h400/20210926_120506_wm.jpg" width="300" /></span></a></div><span style="color: #eeeeee;"><br /><span style="font-family: verdana; font-size: medium;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Take 5-6 fresh home grown big sized red rose petals & clean them. Remove center part. Wash and pat dry the petals.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Mix the petals well with around 1/2 cup sugar. In heavy bottom pan start cooking this rose petals & sugar mix till the sugar syrup thickens to 2 string consistency.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Transfer the gulkand in clean, dry glass jar. Store this gulkand in fridge to last long. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq5NAW4okP1wEzL7IbnKxG0ejVEzJ8BQQ7Av4D2ps8noCdxSBNfPTW5kETBfrqY5G16vpPDz1WynEh4uqJAzdhsuZWA94vD5ni3_rqSMCfWWUGwphpcFRDIEwW2FGlT5b2upqZdRMEDiKAdijVafKFXYF9Ta2dRkaPbtkHLAslNdziAsRQE4PNcl5/s1024/20210926_123020_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="1024" data-original-width="926" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq5NAW4okP1wEzL7IbnKxG0ejVEzJ8BQQ7Av4D2ps8noCdxSBNfPTW5kETBfrqY5G16vpPDz1WynEh4uqJAzdhsuZWA94vD5ni3_rqSMCfWWUGwphpcFRDIEwW2FGlT5b2upqZdRMEDiKAdijVafKFXYF9Ta2dRkaPbtkHLAslNdziAsRQE4PNcl5/w361-h400/20210926_123020_wm.jpg" width="361" /></span></a></div><span style="color: #eeeeee;"><br /></span><span style="font-family: verdana; font-size: medium;"><br /></span><p></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com1tag:blogger.com,1999:blog-5265457101457629344.post-73030445087295797962022-05-22T03:26:00.007-07:002023-06-15T00:19:41.466-07:00Gunda(गुंदा) / Lasoda / Bhokar(भोकर) pickle<p style="text-align: left;"></p><div style="text-align: justify;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Gunda pickle is kutchi( कच्छी) /gujarati speciality and a must in home. These are Indian gum berries, well a name I recently found. But I have very clear childhood memories of making gunda pickle with my Dadi. Gunda seller will often come door to door in our locality as they new the sure market for it. Gunda grows in wild and no special care taken of the bush. Removing sticky gunda seeds used to be a task not many of us cousins would like. But I was happy to do this work always as I loved the pickle so very much. In those days we used to remove it with back of brunt match sticks and for this reason Dadi would collect many of those :)</span></div><span style="color: #eeeeee; font-size: medium;"><span style="font-family: verdana;"><div style="text-align: justify;">A trick must known here is to keep rubbing your fingers with salt to avoid the gunda seeds stickyness to reduce from your hands. With this trick from Dadi, I as child, used to think my Dadi has some secret knowledge :D</div></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjTAxB_-W1P3qCcBNUDBN_MhSinKKFvgUGmc-ZkIm58aT72CICCvkfbLyYMJQFeFyS518Xk3sGeNskI12TtwidUwzH_FcSjTJD7LmDe8WFgrtzDa6mrw_OIm1UAxt2LAZww4YoogTuJ_HR2HOt2zfr8PH8Uj_Eg-090XE2YTFPAaO-yZIe8bBBN-a/s789/20220521_221223.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="574" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjTAxB_-W1P3qCcBNUDBN_MhSinKKFvgUGmc-ZkIm58aT72CICCvkfbLyYMJQFeFyS518Xk3sGeNskI12TtwidUwzH_FcSjTJD7LmDe8WFgrtzDa6mrw_OIm1UAxt2LAZww4YoogTuJ_HR2HOt2zfr8PH8Uj_Eg-090XE2YTFPAaO-yZIe8bBBN-a/w291-h400/20220521_221223.jpg" width="291" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">In so many years,I have not found them here in Bangalore and so when I go home in summer, I am surely on lookout for it. Last few years have been missing it a lot. This year I bought gunda in two places, one in Akola city from a street side vegetable vendor and one on Nashik at the market on Ganga(actually Godavari) ghat. </div></span><span style="font-family: verdana;"><div style="text-align: justify;">So let's get started with the recipe.</div></span><span style="font-family: verdana;"><div style="text-align: justify;">Ingredients:</div></span><span style="font-family: verdana;"><div style="text-align: justify;">1. 1kg Gunda</div></span><span style="font-family: verdana;"><div style="text-align: justify;">2. 250 gm raw mango</div></span><span style="font-family: verdana;"><div style="text-align: justify;">3. 1 packet of sunflower oil</div></span><span style="font-family: verdana;"><div style="text-align: justify;">4. 100 g turmeric powder </div></span><span style="font-family: verdana;"><div style="text-align: justify;">5. 200 g red chili powder </div></span><span style="font-family: verdana;"><div style="text-align: justify;">6. 100 g any brand pickle masala(this is totally optional and I used Kepra brand's)</div></span><span style="font-family: verdana;"><div style="text-align: justify;">7. 200 g rai daal(split mustard seeds and they look yellow completely). Alternatively you can use 150 g mustard roughly ground </div></span><span style="font-family: verdana;"><div style="text-align: justify;">8. 200 g salt </div></span><span style="font-family: verdana;"><div style="text-align: justify;">9. 1 tsp hing</div></span><span style="font-family: verdana;"><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Preperation:</div></span><span style="font-family: verdana;"><div style="text-align: justify;">Firstly make the masala for pickle so that it can cool till we clean gunda</div></span><span style="font-family: verdana;"><div style="text-align: justify;">1. Heat around 250ml oil in a thick bottom pan. Prefer steel pan or kadhai.</div></span><span style="font-family: verdana;"><div style="text-align: justify;">2. Add half of hing to it. Once oil is hot, turn off flame and add rai daal. Don't mix yet</div></span><span style="font-family: verdana;"><div style="text-align: justify;">3. Add turmeric powder, red chili powder, salt and pickle masala</div></span><span style="font-family: verdana;"><div style="text-align: justify;">4. Now mix it all well and keep it for cooling. The masala should cool completely otherwise our pickle will get spoiled soon</div></span><span style="font-family: verdana;"><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Now let's clean the gunda & raw mango </div></span><span style="font-family: verdana;"><div style="text-align: justify;">1. Wash them well with water and remove the stem and caps. Dry them well with cotton cloth. Also wash and dry the raw mangoes </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlN1hPrlqpelmIiXfTkWFeq1p6VjlLOoYo68jN3LiEo2s7pNenmX9rqTqWXy2kCzaPId4ZkmJ0DLnlxwp9TC08tO-m6O1F4zUm9NXGI6V9qoNfjDQoVCKvRA5sjGIbRq1C68lcaqcG1PKDnKmuRDfdQ3kg38A285pRwlelo_ULnOhcgVckpMmd4Ll/s749/20220521_221633.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="562" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlN1hPrlqpelmIiXfTkWFeq1p6VjlLOoYo68jN3LiEo2s7pNenmX9rqTqWXy2kCzaPId4ZkmJ0DLnlxwp9TC08tO-m6O1F4zUm9NXGI6V9qoNfjDQoVCKvRA5sjGIbRq1C68lcaqcG1PKDnKmuRDfdQ3kg38A285pRwlelo_ULnOhcgVckpMmd4Ll/w300-h400/20220521_221633.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">2. Take each gunda, and with help of heavy object like pestle(batta), gently hit it side wise. It will get a crack. </div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">3. With a fork, remove the sticky seed<br />inside each gunda by cracking it and prepare all gunda like this. Make sure you run your finger tips in salt in between to remove the gum from fingers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndtc_uMnB8fnVcE8fXYNdu7Ycw2DgpCnJH2YBW3_TrBsEjUely5UqhiRpWFCnN2TnOjsd4Crg0oOxBEKF2L39UVZbHTrohZ2NMxWnknzGsRfLfaz6xMqerIev7MzB50o0DdCULQx07gSXTtuYEJJ6KuzL0QLhevpik0HNxnEDyaJ4UOyptFzgjI44/s1024/IMG-20220419-WA0000_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndtc_uMnB8fnVcE8fXYNdu7Ycw2DgpCnJH2YBW3_TrBsEjUely5UqhiRpWFCnN2TnOjsd4Crg0oOxBEKF2L39UVZbHTrohZ2NMxWnknzGsRfLfaz6xMqerIev7MzB50o0DdCULQx07gSXTtuYEJJ6KuzL0QLhevpik0HNxnEDyaJ4UOyptFzgjI44/w225-h400/IMG-20220419-WA0000_wm.jpg" width="225" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">4. Cut raw mango in 1 inch cubes and keep aside</div></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmGmXOIZtOIBm8I5j4R_8xcN3Tr0EQtuoZGd9iikN0BmHJBBATXkr0vXTH3Mhmk8R9kF_pyCY3I1AxHpmI-cqmme9basbqdtWHF_B1hj1V8awY3hhOjqVFmY6tvUrCUndD1ql-lwp4Dq7d2he5PtVsGK43IfohSb3pY_R4KqtK0UNvFHk4jN8EvC3/s586/20220521_221430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="586" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmGmXOIZtOIBm8I5j4R_8xcN3Tr0EQtuoZGd9iikN0BmHJBBATXkr0vXTH3Mhmk8R9kF_pyCY3I1AxHpmI-cqmme9basbqdtWHF_B1hj1V8awY3hhOjqVFmY6tvUrCUndD1ql-lwp4Dq7d2he5PtVsGK43IfohSb3pY_R4KqtK0UNvFHk4jN8EvC3/w394-h400/20220521_221430.jpg" width="394" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Now we are ready to fill gunda with the masala we made. Keep 1 cup masala aside. </div></span><span style="font-family: verdana;"><div style="text-align: justify;">Take each gunda and with hand or spoon insert the masala well inside the cavity made by removing seeds. Do with each gunda patiently. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yNsauClGInpz3qcLVQJO7G8jOfjnkuq1a8EQd4fR8nxBKa6DvaAtsepOTZv03YZF44H8sYuWvIuG3WVDcXoMbtAOcQcLGONoqMT7FWpqgjdA3-kENKufAjmDKk2ZMSKL-Sd5pau138rsitmR-pJls47TkxLRqPHd6-0y84g4_Gdl7aoCWexe8kVY/s1024/IMG-20220419-WA0001_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yNsauClGInpz3qcLVQJO7G8jOfjnkuq1a8EQd4fR8nxBKa6DvaAtsepOTZv03YZF44H8sYuWvIuG3WVDcXoMbtAOcQcLGONoqMT7FWpqgjdA3-kENKufAjmDKk2ZMSKL-Sd5pau138rsitmR-pJls47TkxLRqPHd6-0y84g4_Gdl7aoCWexe8kVY/w400-h225/IMG-20220419-WA0001_wm.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix raw mangoes pieces with remaining masala and it with gunda. </div></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLXdEdcuiAx-XWglaQTQWweulANBOTeUFhuT63lufdPwYTZWkUqONqmP2YXJHpUpqVR8Ik2uB2Vz3m8MZPxExQ4J2D_nw94QyhZjQWCHOptSyjoTMD2ViFNaeNZXMZm7LgOvIkXT55LGTGkRyQHRAiNQ8GvB6H72iBmixWETeTNK7y8TtuA1ai_NI/s1024/IMG-20220419-WA0008_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLXdEdcuiAx-XWglaQTQWweulANBOTeUFhuT63lufdPwYTZWkUqONqmP2YXJHpUpqVR8Ik2uB2Vz3m8MZPxExQ4J2D_nw94QyhZjQWCHOptSyjoTMD2ViFNaeNZXMZm7LgOvIkXT55LGTGkRyQHRAiNQ8GvB6H72iBmixWETeTNK7y8TtuA1ai_NI/w400-h225/IMG-20220419-WA0008_wm.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Our pickle is ready to be bottled. Take clean, dry bag sized glass or plastic bottle and add a layer of prepared masala at bottom. Add the mix of gunda and raw mangoes on it. Again at top add the remaining masala and leave the pickle overnight. Don't cover tight, just leave the lid on top without locking.</div></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6NgJR7qA2L_b0-VL0i7Pmyb-zSs7eXUmcNJFKVIe43sXcHCsWRDB0rS1B-k3kWDkxvB3NTiEJ8O5k6n4frArO66PwpRGYmSGc0G1WfQEMfXVlgUy7sCWcH2eT6LH2YJnnLjBQ_7K4yS9nDY8rLH4xjMHny5fYyvdFpUUdciVVvEC6Jm92Ww3oeq7/s1024/IMG-20220419-WA0007_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6NgJR7qA2L_b0-VL0i7Pmyb-zSs7eXUmcNJFKVIe43sXcHCsWRDB0rS1B-k3kWDkxvB3NTiEJ8O5k6n4frArO66PwpRGYmSGc0G1WfQEMfXVlgUy7sCWcH2eT6LH2YJnnLjBQ_7K4yS9nDY8rLH4xjMHny5fYyvdFpUUdciVVvEC6Jm92Ww3oeq7/w400-h225/IMG-20220419-WA0007_wm.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Next day, heat remaining oil and also add the remaining half hing to it. Heat oil only till hing changes to slightly brown color. Cool this only fully to room temperature and add to pickle we prepared day earlier. Continue to cover it gently for over a week. Mix well after that and your pickle is ready to be swerved.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKyZ4FhTI-Woq3fNuSRFBY4_wo5BpvHCtOIW3JcuJmCkiwI2ZUcGNMcfZteLCZWjEu70zY9BZ6Xv-ugyXVKWlaVkhFw8r7RbDsCxMXz-NuxghmvABaLmd_Ri_pV3Z504Xo2Z0SFZITTCcjdbUaFzIFpiTPFk4r6EWnFyQaFahMMb3wxNbGdobyTc1/s1024/20220419_181621_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKyZ4FhTI-Woq3fNuSRFBY4_wo5BpvHCtOIW3JcuJmCkiwI2ZUcGNMcfZteLCZWjEu70zY9BZ6Xv-ugyXVKWlaVkhFw8r7RbDsCxMXz-NuxghmvABaLmd_Ri_pV3Z504Xo2Z0SFZITTCcjdbUaFzIFpiTPFk4r6EWnFyQaFahMMb3wxNbGdobyTc1/w300-h400/20220419_181621_wm.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Make sure you always have 1 cm layer of oil on top to avoid spoiling. If oil is less, heat more with hing, cool to room temperature and add to pickle. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNboRUl0tHsMrCsuF86iof0TD0E9bf-vR-XAqGmBX2uhzCRtARHS4Ddpwr0PqpsSEoKBITsnnsimR3UVHNq9SIHj_3H_KnesP912vKmLprleV6bP_eDirJHGuzMQTPk8w79zwRSdiZnWQ73z9OwW93c9yXip9AjPj7SfNPOLaqfA0jRTX2XDOpJcL/s1024/20220419_181611_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNboRUl0tHsMrCsuF86iof0TD0E9bf-vR-XAqGmBX2uhzCRtARHS4Ddpwr0PqpsSEoKBITsnnsimR3UVHNq9SIHj_3H_KnesP912vKmLprleV6bP_eDirJHGuzMQTPk8w79zwRSdiZnWQ73z9OwW93c9yXip9AjPj7SfNPOLaqfA0jRTX2XDOpJcL/w300-h400/20220419_181611_wm.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Gunda pickle tastes best after gunda turn color slightly and become pale green. </div></span></span><p></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-5926310891858791982022-03-17T07:03:00.002-07:002022-08-15T05:43:57.966-07:00Ginger Tambuli- ginger flavored buttermilk <p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> If you are Kadhi lover, this Tambuli will surely interest you. This one gives distinct flavors of coconut, ginger, garlic and spices. Tambuli of Tambli is helps in digestion and can be had as is or with hot rice.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBdz0GlGrtXJbdJit81TUUrtncxhu7NxOWBiX-iv-bgdeyGitfqzHt1mDfixArI1z8grvJToGKZGkaP7IiwhAuTCoyvNwDNLh8lhrC_HDMGZEVJkK8ha3ZC2Qxj__Lm7gsrtFPXzppDZ_-YiuX3_vaDEpkfv044e2EYm-Ae0w_OvMv1liQNybkgIig=s1024" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBdz0GlGrtXJbdJit81TUUrtncxhu7NxOWBiX-iv-bgdeyGitfqzHt1mDfixArI1z8grvJToGKZGkaP7IiwhAuTCoyvNwDNLh8lhrC_HDMGZEVJkK8ha3ZC2Qxj__Lm7gsrtFPXzppDZ_-YiuX3_vaDEpkfv044e2EYm-Ae0w_OvMv1liQNybkgIig=w400-h300" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 2 cup buttermilk</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1 inch piece of ginger </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 2-3 tbsp fresh coconut slices </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 2-3 cloves of garlic </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 dry red chilli </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Salt to taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">For seasoning:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 1 tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1/2 tbsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Few curry leaves </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkAxKSTwhhyJ-Umu8aWn8dte_CMaVDov5BAmjLOW6W5fxkeczk0K9LnfvGaIZylEU7LvT2B7WAE8MiBP3YoHfsTptWg9VRKOdzF3EcZQ8JLnyUamh0xuU5TX4HZn2A95T2saUD88NbTtMZi3E01dihEY4pfUW23nj8koMveI4clOphdWhAoLfm_W_H=s1024" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkAxKSTwhhyJ-Umu8aWn8dte_CMaVDov5BAmjLOW6W5fxkeczk0K9LnfvGaIZylEU7LvT2B7WAE8MiBP3YoHfsTptWg9VRKOdzF3EcZQ8JLnyUamh0xuU5TX4HZn2A95T2saUD88NbTtMZi3E01dihEY4pfUW23nj8koMveI4clOphdWhAoLfm_W_H=w400-h300" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. In mixer jar, add the coconut slices, chopped ginger, red chilli, garlic and grind to fine paste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Add this paste to the buttermilk and mix well. Add salt and mix well.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Prepare the seasoning by heading oil, add jeera & curry leaves. Add hot seasoning to the buttermilk mix.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve yummy tambuli with rice or pre meal appetizer.</span></p><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-2084285814809064102022-03-06T09:14:00.002-08:002022-08-15T05:45:45.684-07:00Poita Bhat - super food in your Indain kitchen <p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Recently this poita bhat has become very famous as it is recommended by health gurus and itaso appeared on famous cooking show.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">This dish as a humble origin in India's kitchen where rice has been staple food. Poita Bhat is prepared typically with leftover rice, soaked in water overnight and consumed next day morning. Soak it in a clay pot to multiply the benifits. Add some curds, onion and tadka to it to enhance the taste and have it either first thing in morning or as your breakfast. It light on the stomach, cooling, nutritious and rich in B12.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Well so let's get started making it!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhyxaXP5vqIDGRlUdg5BDliVAMksYak_80r6NnYixM-fJznf7ADNuLpML8ij8HYz6uVtgzag3gptVJQBc86BDqOdRVXholbe0PIuhrmLA-L6o5B2SLYsJAJNSIeIj8HBPS4IBah_XFAbWi6Y6388sVPYwvBK3KJ-sLwQhyer6_JMAwkbLpCM9p4wQ5e=s1024" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhyxaXP5vqIDGRlUdg5BDliVAMksYak_80r6NnYixM-fJznf7ADNuLpML8ij8HYz6uVtgzag3gptVJQBc86BDqOdRVXholbe0PIuhrmLA-L6o5B2SLYsJAJNSIeIj8HBPS4IBah_XFAbWi6Y6388sVPYwvBK3KJ-sLwQhyer6_JMAwkbLpCM9p4wQ5e=w400-h300" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 1/2 cup leftover rice</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Water to soak it and a clay pot</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Next day to prepare the poita bhat:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 3 tbsp fresh, homemade curd</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2 pinch of Himalayan pink salt (regular salt is fine too)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Some chopped onion </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. One small green chilli, chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Some ginger finely chopped</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Very little mustard seeds</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgy1saYqXJ1DQ-gZUNhZg8AV5qrI11TPPE1WQB4gI5bZH_Fr2CPzL7KPfQVgi87x10ak8b1R8Qkuhn5cltG7vjB-NTWT_ItE_5Novq8Mqk-XGaEfM9qCsmNMTfSfWn4GyudO-7QEJGAeOyE-vwfwKWNuXp45tzz3V5Y1H-23Uk2qyT7YDuIy2yZH4fU=s1024" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgy1saYqXJ1DQ-gZUNhZg8AV5qrI11TPPE1WQB4gI5bZH_Fr2CPzL7KPfQVgi87x10ak8b1R8Qkuhn5cltG7vjB-NTWT_ItE_5Novq8Mqk-XGaEfM9qCsmNMTfSfWn4GyudO-7QEJGAeOyE-vwfwKWNuXp45tzz3V5Y1H-23Uk2qyT7YDuIy2yZH4fU=w400-h300" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Take the leftover rice in clay pot and add enough water to cover the rice</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Cover the pot and keep it overnight </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Next morning, add the curd & salt to the rice pot. Add chopped onion too if using it.( I have not added as during Navratri we do not consume onion & garlic)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. In other small pan, heat oil, add mustard seeds, as it crackles, add chopped green chilli and ginger.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Add the tadka to rice pot </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Enjoy your yummy, healthy poita bhat!! </span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-179390077228929512021-11-20T07:12:00.001-08:002022-08-15T05:46:00.274-07:00Poi ( mayalu, malabar spinach, basalle) leaves pakoda (no fry)<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Poi or मायाळू (malabar spinach, basalle) leaves pakoda are yummy addition to pakoda platters or evening tea time snack. I have prepared them without deep frying and they turn equally crispy and yummy.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GtQUTMzICGQ/YZkPEFvkFCI/AAAAAAAA1Zo/yUKhXJ7s1vYKCeyH2spyvGVq3vjza-FvQCLcBGAsYHQ/s1024/20211002_201450.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="703" height="400" src="https://1.bp.blogspot.com/-GtQUTMzICGQ/YZkPEFvkFCI/AAAAAAAA1Zo/yUKhXJ7s1vYKCeyH2spyvGVq3vjza-FvQCLcBGAsYHQ/w275-h400/20211002_201450.jpg" width="275" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 8-10 poi leaves</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 3/4th cup besan</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1/2 tbsp turmeric powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 tbsp red chili powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1/2 tsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1/2 tbsp coriander powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Salt to taste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 2- 3 tbsp oil </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Wash the poi leaves and pat dry them on kitchen towel and remove the water</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In a deep bowl, add besan, turmeric powder, red chili powder, coriander powder, jeera, salt and mix well. Using water mix it to batter consistency </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-msYmWGl7EtA/YZkPWfv5dYI/AAAAAAAA1Zw/llofcdCtHgs98ZUiOrb2bGvsckbX6XamgCLcBGAsYHQ/s924/20211009_190417.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="658" data-original-width="924" height="285" src="https://1.bp.blogspot.com/-msYmWGl7EtA/YZkPWfv5dYI/AAAAAAAA1Zw/llofcdCtHgs98ZUiOrb2bGvsckbX6XamgCLcBGAsYHQ/w400-h285/20211009_190417.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3..Heat a flat tava or pan and drizzle it with little oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Now take one leaf at a time and dip in batter, with a spoon or hands make sure it is coated well on both sides</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Place it on hot tava and roast till crisp on both sides. Drizzle little oil for both sides</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Yi-sjgGXB1g/YZkPzo3bJhI/AAAAAAAA1Z4/RtJokAWIYRYq4qtH0QFIBxzcgkzWXiHngCLcBGAsYHQ/s1024/20210926_202059_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-Yi-sjgGXB1g/YZkPzo3bJhI/AAAAAAAA1Z4/RtJokAWIYRYq4qtH0QFIBxzcgkzWXiHngCLcBGAsYHQ/w400-h300/20210926_202059_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Repeat for all leaves, you can also cook multiple at same times on in one batch on the tava</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Enjoy you crispy, no fry pakoda with tomato ketchup or chutney of choice </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Kitchen Gyan: Poi or malabar spinach is also very easy to grow. So if you have a balcony or terrace with few ours of direct sunlight, plant some thick stems from your store bought malabar spinach. Just insert the stems deep inside soil, with few inches on top and keep it outdoors. Water regularly. Within few days you will see new leaves growing on the stems. Enjoy your own grown poi leaves now!! </span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com1tag:blogger.com,1999:blog-5265457101457629344.post-52168390506714615202021-09-13T04:57:00.001-07:002022-08-15T05:46:38.534-07:00Pumpkin flower pakoda<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Pumpkin flowers are bright yellow-orange is color. Male flowers appear much before female flowers with fruit. These flowers have sweet taste and smell like pumpkin. They are rich in vitamin B6 and A. You can add them to salads, or if you really have many, it can be made into stir fry. </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">I am getting 1-2 daily and collected them to make these yummy pakoda.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F2mGDUJrfFI/YT86DMQB4NI/AAAAAAAAzug/c02DhSq9KGUVaczrUUnWgsrgW4E7b7wtwCLcBGAsYHQ/s1024/20210721_120245_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-F2mGDUJrfFI/YT86DMQB4NI/AAAAAAAAzug/c02DhSq9KGUVaczrUUnWgsrgW4E7b7wtwCLcBGAsYHQ/w400-h300/20210721_120245_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5glZqr1nN7g/YT87RXnhWGI/AAAAAAAAzu4/SwP2X3rOMHAHWuYwD8ZFhjN7Z16EmJdWgCLcBGAsYHQ/s1024/20210721_112216_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-5glZqr1nN7g/YT87RXnhWGI/AAAAAAAAzu4/SwP2X3rOMHAHWuYwD8ZFhjN7Z16EmJdWgCLcBGAsYHQ/w400-h300/20210721_112216_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 5-6 pumpkin flowers </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1/2 cup besan</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1/2 tbsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 tbsp red chili powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1/2 tbsp turmeric powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1/2 tbsp coriander powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. salt to taste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. oil for deep frying </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. water as needed to make batter </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a-uZDSRMhIg/YT86WjGI1yI/AAAAAAAAzuo/IMkLUVl0b6k7cE-nzvYTKKIpU1Ak7DF1ACLcBGAsYHQ/s1024/20210721_112134_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-a-uZDSRMhIg/YT86WjGI1yI/AAAAAAAAzuo/IMkLUVl0b6k7cE-nzvYTKKIpU1Ak7DF1ACLcBGAsYHQ/w400-h300/20210721_112134_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Clean the pumpkin flowers by removing the stem and center part of it which will be hard. Be very gentle with handling </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WnIajPwMJWw/YT86fwIaRZI/AAAAAAAAzus/argiOI6H1i8hK_Sim80GYzSyLfbnIioJwCLcBGAsYHQ/s1024/20210721_112436_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://1.bp.blogspot.com/-WnIajPwMJWw/YT86fwIaRZI/AAAAAAAAzus/argiOI6H1i8hK_Sim80GYzSyLfbnIioJwCLcBGAsYHQ/w300-h400/20210721_112436_wm.jpg" width="300" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In a bowl, mix besan, salt, red chili powder, turmeric powder, coriander powder, jeera and mix well</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Add little water at a time and make batter of slightly runny consistency like pakoda batter </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Heat oil in a deep pan</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Dip each pumpkin flower in batter and cover it on all sides and drop it in the hot oil </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Fry the pakoda till crisp on all sides </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Alternatively you can also shallow fry them on both sides till crisp. They look flatten that way, but taste equally yummy.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Repeat for each flower.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oK3Me-QJgOM/YT87gNWJPAI/AAAAAAAAzu8/UNq6-zxW6q0GPOX6HaCrx6BzcZaX0zIdwCLcBGAsYHQ/s1024/20210721_120904_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-oK3Me-QJgOM/YT87gNWJPAI/AAAAAAAAzu8/UNq6-zxW6q0GPOX6HaCrx6BzcZaX0zIdwCLcBGAsYHQ/w400-h300/20210721_120904_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve yummy pumpkin flowers pakoda with a hot cup of tea!</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Try it as soon you get your hands on these flowers and you will agree how tasty they are!!</span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com18tag:blogger.com,1999:blog-5265457101457629344.post-35941538111222188862021-07-04T07:26:00.004-07:002022-08-15T05:46:23.450-07:00Raw Mango Chutney (कैरीची चटणी )<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> This tangy chutney can be made in just 10 mins and makes a great side with any meal. You can also use this as dip with chips.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I3A2GWQaICU/YOHErtWZdEI/AAAAAAAAx5Q/2EVYm_1gPs0Cp2GjgflcG4RINvsYdkGUwCLcBGAsYHQ/s1024/20210617_141301_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-I3A2GWQaICU/YOHErtWZdEI/AAAAAAAAx5Q/2EVYm_1gPs0Cp2GjgflcG4RINvsYdkGUwCLcBGAsYHQ/w400-h300/20210617_141301_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 2 raw mango ( prefer totapuri mangoes which are naturally not too sour, so as to avoid too much jaggery)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 3/4 th cup grated jaggery (adjust as per your preference of sweetness, I prefer this chutney on sweeter side)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1/2 tsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 tbsp red chili powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Salt per taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Pinch of black slat</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dJCymlLisb8/YOHE1lJIb_I/AAAAAAAAx5U/IaxzsCNIzS0MNUUP5jwiQKBo-SgwH4pzwCLcBGAsYHQ/s1024/20210617_141301_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-dJCymlLisb8/YOHE1lJIb_I/AAAAAAAAx5U/IaxzsCNIzS0MNUUP5jwiQKBo-SgwH4pzwCLcBGAsYHQ/w400-h300/20210617_141301_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Peel the raw mangoes and cut in pieces </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In a steel pan, add the raw mango pieces and little water to cover the mango pieces. Cover and cook till it turn soft, transparent and water evaporates,. Cool it completely </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Transfer cooked mangoes to mixer jar, add jaggery, jeera, red chili powder, salt & black salt and turn to smooth paste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Tangy, sweet and sour raw mango chutney is ready. Can be stored in fridge for a week.</span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com2tag:blogger.com,1999:blog-5265457101457629344.post-64028111688468832042021-04-24T07:07:00.001-07:002022-08-15T05:47:01.322-07:00Rice Fara - steamed rice flour snack<p><span style="color: #800180; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><a href="https://1.bp.blogspot.com/-_jTIW9Y_CpU/YIQk-EHrnxI/AAAAAAAAwfg/tawrAfkK6YkCgvIAVcgJLl-PBRUw8QKtQCLcBGAsYHQ/s1024/IMG-20210221-WA0012_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-_jTIW9Y_CpU/YIQk-EHrnxI/AAAAAAAAwfg/tawrAfkK6YkCgvIAVcgJLl-PBRUw8QKtQCLcBGAsYHQ/w400-h300/IMG-20210221-WA0012_wm.jpg" width="400" /></a></span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /><b><br /></b></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 2 cup rice flour</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 1/4 th cup green peas</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1/2 tbsp green chilli paste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1/2 tbsp ginger paste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 2 tbsp fresh coriander chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1/2 tbsp turmeric powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 4 tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 1/2 tbsp rai</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. 1/2 tbsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. 1 tbsp sesame seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">11. 1/2 tbsp sugar</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">12. few curry leaves </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">13.1 tbsp lemon juice </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">14 Salt to taste </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qDQGV8rUtpI/YIQlGvpdrjI/AAAAAAAAwfk/GZzlDfTTuSQsf49hquJn_gxpJMn38d4LACLcBGAsYHQ/s1024/IMG-20210221-WA0008_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="396" data-original-width="1024" height="155" src="https://1.bp.blogspot.com/-qDQGV8rUtpI/YIQlGvpdrjI/AAAAAAAAwfk/GZzlDfTTuSQsf49hquJn_gxpJMn38d4LACLcBGAsYHQ/w400-h155/IMG-20210221-WA0008_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Roughly crush green peas. Do not make it to paste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In a bowl, mix rice flour, crushed green peas, green chili paste, ginger paste, turmeric powder and salt </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Add little water at a time and make stiff dough. Divide it into equal parts and roll into cylindrical fara with help of greased palms</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Apply oil to steamer plate. Add water to steamer. Place the fara on steamer plate and steam it for 15 mins on medium flame. You can check if fara is cooked by checking it change color to translucent.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Once steamed, keep them aside. Heat oil in deep pan, add rai, meera, curry leaves, sesame seeds. Add cooked fafa and fry then till slightly crispy outside. Turn off the flame. Add sugar, lemon juice, chopped coriander and mix well.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5GrblT1cSZE/YIQlTuPWUcI/AAAAAAAAwfs/srUQUs7wc-QxgpBBUUHetDtV1OLv6XHjwCLcBGAsYHQ/s1024/IMG-20210221-WA0011_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://1.bp.blogspot.com/-5GrblT1cSZE/YIQlTuPWUcI/AAAAAAAAwfs/srUQUs7wc-QxgpBBUUHetDtV1OLv6XHjwCLcBGAsYHQ/w300-h400/IMG-20210221-WA0011_wm.jpg" width="300" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve steaming hot fara with tomato ketchup or green chutney.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><br /></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com1tag:blogger.com,1999:blog-5265457101457629344.post-66112924694250755942021-01-30T09:22:00.002-08:002022-08-15T05:52:39.546-07:00Easy 3 Ingredients Strawberry Jam<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> This is my most favourite strawberry recipe to make in season. It's east, quick and makes great jam for you bread, paratha etc. Bonus, no artificial color, no preservatives!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-neS3mDg-doU/YBWU8snsObI/AAAAAAAAtxA/mbkXqAMHpzMRsQFNyK_b9Qf6L0D22VOJACLcBGAsYHQ/s912/20210130_224414.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="912" data-original-width="754" height="400" src="https://1.bp.blogspot.com/-neS3mDg-doU/YBWU8snsObI/AAAAAAAAtxA/mbkXqAMHpzMRsQFNyK_b9Qf6L0D22VOJACLcBGAsYHQ/w331-h400/20210130_224414.jpg" width="331" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 7-8 fresh, fully ripe strawberries </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 2 cup sugar</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1 tbsp lemon juice</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Wash and dry strawberries and cut into pieces</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In mixer make smooth paste of strawberries. Do not add any water</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XP75aZe9nVU/YBpzEuYCX9I/AAAAAAAAt08/xIzsoSv9OcwDFTDv_odJ4cb6hgh-mivkQCLcBGAsYHQ/s1024/20210131_113506_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-XP75aZe9nVU/YBpzEuYCX9I/AAAAAAAAt08/xIzsoSv9OcwDFTDv_odJ4cb6hgh-mivkQCLcBGAsYHQ/w400-h300/20210131_113506_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Transfer strawberry puree in heavy bottomed pan and mix sugar. Mix well</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--AkmjS_wT7M/YBpzO68POrI/AAAAAAAAt1A/AhU9JQr22GkThR9yWyXVAepUiPME0X2QQCLcBGAsYHQ/s1024/20210131_113922_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/--AkmjS_wT7M/YBpzO68POrI/AAAAAAAAt1A/AhU9JQr22GkThR9yWyXVAepUiPME0X2QQCLcBGAsYHQ/w400-h300/20210131_113922_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Cook this mix on medium flame, continuously stirring </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. After around 6-7 mins, you can check the jam consistency by dropping a cooked mix on clean plate. Rotate the plate and if the jam drop stays in place, with very little flow to it, jam is ready. If it is running, then cook for few more minutes and again do the drop test. If overcooked, jam will become hard on cooling.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Below is how it looks in drop test.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4rY2ny4nnfQ/YBpzu5ZD04I/AAAAAAAAt1Q/gwlNjwTjeU4hjwYMsyhAxM-zJWhHVERbwCLcBGAsYHQ/s1024/20210131_115144_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-4rY2ny4nnfQ/YBpzu5ZD04I/AAAAAAAAt1Q/gwlNjwTjeU4hjwYMsyhAxM-zJWhHVERbwCLcBGAsYHQ/w400-h300/20210131_115144_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">This below picture is just after turning flame.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-epfPc3dSZ58/YBWUtPP-eBI/AAAAAAAAtw4/ZXU0eAIPQNMnrp0KPww75oYHo24M_xVdACLcBGAsYHQ/s1024/20210124_144004_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-epfPc3dSZ58/YBWUtPP-eBI/AAAAAAAAtw4/ZXU0eAIPQNMnrp0KPww75oYHo24M_xVdACLcBGAsYHQ/w400-h300/20210124_144004_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. If drop test is successful, add lemon juice and mix well. Lemon juice avoids crystaling of sugar and also acts as natural preservative </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Off the flame. Your jam at this point might appear thin and loose, but it will settle after cooling. Once it is luke warm, transfer to clean glass jar and let it cool fully before placing lid.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Enjoy your fresh, homemade Strawberry jam! You can keep it outside fridge easily for around 1-1.5 month. For longer you can store in fridge.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2x4nvpKoxO0/YBWVI60h6rI/AAAAAAAAtxE/QQMk40wel-sT5pu3nXS0te3m64ZcdjpwgCLcBGAsYHQ/s886/20210130_224459.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="886" data-original-width="761" height="400" src="https://1.bp.blogspot.com/-2x4nvpKoxO0/YBWVI60h6rI/AAAAAAAAtxE/QQMk40wel-sT5pu3nXS0te3m64ZcdjpwgCLcBGAsYHQ/w344-h400/20210130_224459.jpg" width="344" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Kitchen Gyan: Make is small batches so till you get exact idea of when to turning off heat gives consistency of jam that you prefer. </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> </span></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-37822691752395542412021-01-16T04:44:00.005-08:002022-08-15T05:52:49.716-07:00Turichya Danyache Pithale ( तुरीच्या दाण्याचं पिठलं) - Side dish made with fresh Toor/arhar/pegion pea seeds<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> This is a seasonal dish as we get fresh or green Toor/arhar/pegion pea pods/beans in winter. This side dish is very tasteful and goes well with steaming hot phulka or bhakari. Give it a try and I am sure you will love it!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PUmyNnDoGos/YALeT2EAvYI/AAAAAAAAtiQ/IYLknzmcKVcnbQ6DA6anLdTnV7HOY2BzQCLcBGAsYHQ/s1024/20201224_204438_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-PUmyNnDoGos/YALeT2EAvYI/AAAAAAAAtiQ/IYLknzmcKVcnbQ6DA6anLdTnV7HOY2BzQCLcBGAsYHQ/w400-h300/20201224_204438_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Green toor seeds 1 big bowl (I had deseeded almost 500gm toor pods/beans)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. One large onion, finely chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 4-5 cloves of garlic, chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 green chilli, finely chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Fresh coriander for garnishing </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 4 tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 1/2 tbsp turmeric powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 2 tbsp red chili powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. 1/4 tbsp mustard seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. Salt to taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Finely grind the toor seeds and green chilli together using mixture grinder. Grind it raw.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. In a pan heat oil, add mustard seeds and let it crackle </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Add chopped onion and fry till translucent</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Add chopped garlic and let it fry for 1-2 min.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Add the ground toor seeds and chili paste. Mix well and cook till the mixture starts changing color. If it is too dry, add 1-2 tbsp water. Cover and cook for few mins.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Add turmeric powder, red chili powder and salt and mix well. Cook till oil starts separating </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Off the flame and garnish with fresh coriander. Serve hot as side dish for lunch or dinner with Phulka, Bhakari or chapati.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">While serving you can add ground nut oil on top. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cHyCP2su41Y/YALeurLng_I/AAAAAAAAtiY/kmZVupHvio0SdK3TTFM0t3MaDd1Qdfl2QCLcBGAsYHQ/s1024/20210116_151549_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-cHyCP2su41Y/YALeurLng_I/AAAAAAAAtiY/kmZVupHvio0SdK3TTFM0t3MaDd1Qdfl2QCLcBGAsYHQ/w400-h300/20210116_151549_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p><br /></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-48191609327376492072021-01-11T08:30:00.002-08:002022-08-15T05:53:03.143-07:00Pumpkin Almond Soup<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Easy and soothing for cold winter days, this soup surely will excite your taste buds. You can have this healthy soup in dinner or even to start your day.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-_3vOHIMjAMw/X_vHrXcslHI/AAAAAAAAtd0/j7U-U8XshnoJx8xgT-Z_VfEvS0hJyWmbwCLcBGAsYHQ/s1024/20201225_140640_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-_3vOHIMjAMw/X_vHrXcslHI/AAAAAAAAtd0/j7U-U8XshnoJx8xgT-Z_VfEvS0hJyWmbwCLcBGAsYHQ/w400-h300/20201225_140640_wm.jpg" width="400" /></a></span></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 1 cup red pumpkin pieces</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 6-8 almonds soaked overnight </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 3-4 garlic cloves </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1/4th cup fresh cream</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Salt to taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Freshly crushed black pepper to taste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Heat 1 cup water and add pumpkin pieces, peeled almonds and garlic cloves. Cover and cook till the pumpkin is soft and mushy </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2jlSsLgC3NU/X_vHxekSPUI/AAAAAAAAtd4/5bX5Lz5lEkgv8PL5urzdArtmb54N_uc0QCLcBGAsYHQ/s1024/20201225_124900_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-2jlSsLgC3NU/X_vHxekSPUI/AAAAAAAAtd4/5bX5Lz5lEkgv8PL5urzdArtmb54N_uc0QCLcBGAsYHQ/w400-h300/20201225_124900_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Turn off the heat and slightly cool pumpkin mix</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. With a hand blender or mixer make smooth puree of the cooked pumpkin, almond and garlic </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Add salt, add water to adjust consistency. Cook the soup till it slightly thickens. Turn off flame and add fresh cream and mix well</span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-AES48stS1Hs/X_vH4ejHsVI/AAAAAAAAtd8/Dqdk02XjMSwci8E5GWBb33pi0ldAulpTQCLcBGAsYHQ/s1024/20201225_134054_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-AES48stS1Hs/X_vH4ejHsVI/AAAAAAAAtd8/Dqdk02XjMSwci8E5GWBb33pi0ldAulpTQCLcBGAsYHQ/w400-h300/20201225_134054_wm.jpg" width="400" /></a></span></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Sprinkle some freshly ground black pepper and serve hot!</span></p><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-24053126370369488492020-11-22T09:02:00.002-08:002022-08-15T05:56:09.361-07:00Val seeds(avarekai) Usal <p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Winter is the season of fresh Avarekai (Val beans) and I got my hand on really fresh beans. This Usal or gravy goes very well with Bhakari, Phulka or Rice and is full of flavours. As always with very few ingredients and no long text, let's get started with the recipe itself. This is quick recipe that you can make even on a busy day if the seeds are already removed from beans and kept ready. So I have customised/shortened steps to cook val seeds, making gravy etc.</span></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OK1mCJ8DoXI/X7qTjjTEPvI/AAAAAAAAs6Y/sqcWrVKVqgUrhqkUGyHbakMLG6Tbh4_1wCLcBGAsYHQ/s903/20201122_220142.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="756" data-original-width="903" height="335" src="https://1.bp.blogspot.com/-OK1mCJ8DoXI/X7qTjjTEPvI/AAAAAAAAs6Y/sqcWrVKVqgUrhqkUGyHbakMLG6Tbh4_1wCLcBGAsYHQ/w400-h335/20201122_220142.jpg" width="400" /></span></a></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients:</b><br />1. One bowl full of fresh Val (pavate val/chapte val/avaerkai) seeds <br />2. 1 medium-sized onion<br />3. 1 large tomato</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 6-7 garlic cloves</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 inch piece of ginger</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1 green chilli</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 1/2 tbsp turmeric powder</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 1-1/2 tbsp red chilli powder</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. 1/2 tbsp garam masala</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. Salt to taste</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">11. 1/2 tsp each rai, jeera</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">12. 3 tbsp oil</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preparation:</b></span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Add the fresh val seeds in a bowl, add pinch of salt and 1/2 cup water. Pressure cook it for 1 whistle. Release the pressure and keep the cooked val seeds aside</span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1JSkzVwBApM/X7qTiV3ldEI/AAAAAAAAs6M/Km_371jO9dslIr5Q_9Uy_j-KowLfOuJgQCLcBGAsYHQ/s1024/20201105_123114_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-1JSkzVwBApM/X7qTiV3ldEI/AAAAAAAAs6M/Km_371jO9dslIr5Q_9Uy_j-KowLfOuJgQCLcBGAsYHQ/w400-h300/20201105_123114_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><p style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Roughly chop onion, tomato, ginger ad garlic and add it to mixer jar and make fine puree of it.</span></p><p style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. In a pan heat oil and add the rai, jeera, chopped green chilli and as it crakles, add the puree</span></p><p style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Add all masalas like turmeric powder, red chilli powder, garam masala and salt. Mix well</span></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rDqmv3UWkWQ/X7qTiVhkLOI/AAAAAAAAs6Q/pJAN8-PeQnQUaG7hpeODbVFFAa30bqkEwCLcBGAsYHQ/s1024/20201105_123804_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-rDqmv3UWkWQ/X7qTiVhkLOI/AAAAAAAAs6Q/pJAN8-PeQnQUaG7hpeODbVFFAa30bqkEwCLcBGAsYHQ/w400-h300/20201105_123804_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Let the gravy fry for few minutes till oil seperates</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-S_rywS6FRIw/X7qTiMuFP2I/AAAAAAAAs6I/BSwzFPnMYWYZHrvEhLFDK4xNFeUD-JkvQCLcBGAsYHQ/s1024/20201105_124021_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-S_rywS6FRIw/X7qTiMuFP2I/AAAAAAAAs6I/BSwzFPnMYWYZHrvEhLFDK4xNFeUD-JkvQCLcBGAsYHQ/w400-h300/20201105_124021_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Now add the cooked vaal beans to it. fry for 1-2 minutes and add water to adjusr usal/gravy consistency. Let it boil for another few minites and turn off heat.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Server hot with phulka, bhakari or rice. You can also garnish with fresh coriander leaves and freshmly grated coconut.</span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><a href="https://1.bp.blogspot.com/-CjUbjaNoBBY/X7qTjXtDY1I/AAAAAAAAs6U/8D0n8WPrAeMo7Ne-g5Nw_E3klsCYJ9wbQCLcBGAsYHQ/s1024/20201105_125019_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-CjUbjaNoBBY/X7qTjXtDY1I/AAAAAAAAs6U/8D0n8WPrAeMo7Ne-g5Nw_E3klsCYJ9wbQCLcBGAsYHQ/w400-h300/20201105_125019_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /><br /><br /></span><br /><p></p>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com3tag:blogger.com,1999:blog-5265457101457629344.post-3188621413989126872020-10-04T07:20:00.001-07:002022-08-15T05:57:02.031-07:00Amale ki lunji (आवळा लुंजी) - Sweet and sour Indian Gooseberry Pickle<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Amale ki lunji is easy and interesting way to include this super food in your daily diet. This can be made in less than half and hour and can be easily stored in refrigerator for 15 days. Have it in your lunch or dinner and it will surely lift the taste of whole meal.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-38BDkfpXabU/X3nXjVlKNyI/AAAAAAAArgo/314-XU74JuAndaQmpSKAhZVGCg49ZKD-wCLcBGAsYHQ/s1024/20200917_204011_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-38BDkfpXabU/X3nXjVlKNyI/AAAAAAAArgo/314-XU74JuAndaQmpSKAhZVGCg49ZKD-wCLcBGAsYHQ/w400-h300/20200917_204011_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients:</b></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 250 gm amla (Indian Gooseberry)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 2 tbsp red chilli powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 1 tbsp roasted jeera powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1/2 cup grated jaggery</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 tsp rai</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1 tsp jeera</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 1 tsp methi seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 2 tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. 1 tbsp black salt (sanchal)</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preparation:</b></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Wash keep amla in pressure cooker container. Do not add water to amla. Only add water in cooker. Cook amla for 2 whistle in pressure cooker.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Once pressure escapes, remove amla and gently press around it's lines with a fork to open. Remove all amla seeds. Cut each separated petal into half. Keep aside</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Heat oil in a pan, add rai, jeera and methi seeds. As they crackle, add the amla pieces and give it a quick stir.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HRNygPKiG8M/X3nXxREsGTI/AAAAAAAArgs/1FQq2gLkl7EQUsI23K5EA-HrSf9Kk3LZACLcBGAsYHQ/s1024/20200917_200910_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-HRNygPKiG8M/X3nXxREsGTI/AAAAAAAArgs/1FQq2gLkl7EQUsI23K5EA-HrSf9Kk3LZACLcBGAsYHQ/w400-h300/20200917_200910_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Add black salt, red chilli powder, roasted jeera powder and mix well.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BHL6Y7wHo3Y/X3nX3Gko6LI/AAAAAAAArg0/Ai-fdRVlQBMlfGxx0k-_lACyDaR9BITFwCLcBGAsYHQ/s1024/20200917_201048_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-BHL6Y7wHo3Y/X3nX3Gko6LI/AAAAAAAArg0/Ai-fdRVlQBMlfGxx0k-_lACyDaR9BITFwCLcBGAsYHQ/w400-h300/20200917_201048_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. Add jaggery and few tbsp water if needed and let the lunji cook till jaggery becomes slightly thick</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nmEhneZOtPs/X3nX_VPJ1kI/AAAAAAAArg4/N4kDC-68Xvs4inDTzzMFbcyqDCHIMi3FACLcBGAsYHQ/s1024/20200917_201133_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-nmEhneZOtPs/X3nX_VPJ1kI/AAAAAAAArg4/N4kDC-68Xvs4inDTzzMFbcyqDCHIMi3FACLcBGAsYHQ/w400-h300/20200917_201133_wm.jpg" width="400" /></span></a></div><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Once jaggery becomes slightly thick, off the flame. Don't make it too thick, as after cooling it will become some more thicker. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rgEhWJSiY9I/X3nYJddoowI/AAAAAAAArhE/wdryNystUoA-txIa_o38aigka8drDLImwCLcBGAsYHQ/s1024/20200917_201843_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-rgEhWJSiY9I/X3nYJddoowI/AAAAAAAArhE/wdryNystUoA-txIa_o38aigka8drDLImwCLcBGAsYHQ/w400-h300/20200917_201843_wm.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Once cooled to room temperature, transefer to airtight glass jar. Store in refrigerator. You can have it with phulka, chapati, daal-rice as side dish.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rczHhaVjino/X3nYRAMhcTI/AAAAAAAArhM/fxhu4L6eAOIJVYC2Yb9v0SpcIICOWMwGACLcBGAsYHQ/s1024/20200917_204011_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-rczHhaVjino/X3nYRAMhcTI/AAAAAAAArhM/fxhu4L6eAOIJVYC2Yb9v0SpcIICOWMwGACLcBGAsYHQ/w400-h300/20200917_204011_wm.jpg" width="400" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></div><br />Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-63722751260867622012020-09-19T08:13:00.003-07:002022-08-15T05:56:41.962-07:00Mirch ka salan - Green chili curry <p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> If you are looking for a side dish to change the routine taste of your lunch or dinner, try this tasty mirch ka salan! If you love spicy food, replace the fat green chillies with spicy hot green chillies. I used the bhajji chilli and even that was spicy! </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EH2s0qrKGxo/X2YfgHRd0FI/AAAAAAAArTw/DOrHz0YNupcSuiitiTLvjHWLrbz8S9V6gCLcBGAsYHQ/s1024/20200716_202430_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-EH2s0qrKGxo/X2YfgHRd0FI/AAAAAAAArTw/DOrHz0YNupcSuiitiTLvjHWLrbz8S9V6gCLcBGAsYHQ/w640-h480/20200716_202430_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingradients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 4-5 large(bhajji) green chilli</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 2 tbsp peanuts</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 2 tbsp coconut powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 tbsp sesame seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 tbsp poppy seeds</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 1 Large onion chopped </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Few close of garlic</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. 1 inch piece of Ginger</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. Half tbsp turmeric powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. 1tbsp red chili powder</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">11. 1 tbsp Garam masala </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">12. 1 tbsp lemon juice or 1 tbsp tamrind pulp</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">13. 4 tbsp oil</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">14. Salt to taste</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">15. 1 tbsp chopped coriander for garnishing</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preparation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. Dry roast peanuts, coconut powder, sesame seed and poppy seeds, one after other in the same pan</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZnRuooZ5pAY/X2Ydwdisr9I/AAAAAAAArTE/gVgn3OI6wYcyMWYgMsn8pUoQMjXRJEaaQCLcBGAsYHQ/s1024/20200716_195239_wm.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-ZnRuooZ5pAY/X2Ydwdisr9I/AAAAAAAArTE/gVgn3OI6wYcyMWYgMsn8pUoQMjXRJEaaQCLcBGAsYHQ/w640-h480/20200716_195239_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Cool to room temperature. Add all the roasted peanuts, coconut powder, sesame seeds, poppy seeds and garlic, ginger, turmeric powder, chilli powder, garam Masala and salt in a mixer jar. Grind to fine paste using very little water.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hOXy2p0dGBU/X2YeHQotnnI/AAAAAAAArTQ/ae7_TkXYR1cSBRZaUyqXIf9E9nAxWs_rwCLcBGAsYHQ/s1024/20200716_195439_wm.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-hOXy2p0dGBU/X2YeHQotnnI/AAAAAAAArTQ/ae7_TkXYR1cSBRZaUyqXIf9E9nAxWs_rwCLcBGAsYHQ/w640-h480/20200716_195439_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Cut each chilli in 3 to 4 pieces and give it a slit. Remove seeds from inside.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Heat 1 tbsp oil in a pan and add cut Chilli pieces. Fry it it till slightly soft. Remove from oil and keep aside.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EvybudaGEBA/X2Yea3gK8WI/AAAAAAAArTY/ILxi192XkIgFSSk0oXsXsrRtmkD1y0m3wCLcBGAsYHQ/s1024/20200716_200129_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-EvybudaGEBA/X2Yea3gK8WI/AAAAAAAArTY/ILxi192XkIgFSSk0oXsXsrRtmkD1y0m3wCLcBGAsYHQ/w640-h480/20200716_200129_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span><p></p><p><span style="color: #eeeeee; font-size: medium;"><span style="font-family: verdana;">5. Now </span><span style="font-family: verdana;">add remaining oil and add chopped onion. Fry it till translucent.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m6wx3ppGCWQ/X2Ye9TmaRKI/AAAAAAAArTk/4NnliGRW5g0y1cXy8snxeq2occ-a4WgjwCLcBGAsYHQ/s1024/20200716_201008_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-m6wx3ppGCWQ/X2Ye9TmaRKI/AAAAAAAArTk/4NnliGRW5g0y1cXy8snxeq2occ-a4WgjwCLcBGAsYHQ/w640-h480/20200716_201008_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. Add the prepared masala paste and for few minutes. Add 1/2 cup water to adjust the consistency. Add the cooked Chili pieces and mix well. Let the salan cook for few more minutes.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tpvTdXRfEko/X2Yeoi-_Q8I/AAAAAAAArTc/aye0GFM6D7kQjHDmJW_1FQ0G-uMcCWdiACLcBGAsYHQ/s1024/20200716_201356_wm.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-tpvTdXRfEko/X2Yeoi-_Q8I/AAAAAAAArTc/aye0GFM6D7kQjHDmJW_1FQ0G-uMcCWdiACLcBGAsYHQ/w640-h480/20200716_201356_wm.jpg" width="640" /></span></a></div><div><span style="color: #eeeeee; font-size: medium;"><br /></span></div><span style="color: #eeeeee; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. Add lemon juice or tamrind pulp. When the salan starts living oil from all sides, off the flame. Garnish with choped coriander. </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve hot and spicy mirch ka salan with paratha or daal-rice.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UyP6pVihS2o/X2YfSDLBxUI/AAAAAAAArTs/NNd6SBYx23IZ8GTpRArdQbhR4A_mFVrbACLcBGAsYHQ/s1024/20200716_202430_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-UyP6pVihS2o/X2YfSDLBxUI/AAAAAAAArTs/NNd6SBYx23IZ8GTpRArdQbhR4A_mFVrbACLcBGAsYHQ/w640-h480/20200716_202430_wm.jpg" width="640" /></span></a></div><br />Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-25888639678050921652020-08-15T02:34:00.002-07:002022-08-20T08:01:54.970-07:00Cabbage and Sattu balls<p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"> Very easy and quick recipe with healthy ingredients. You can have it for snacks or as starter. These are made in appe pan with very less oil. Alternatively you can also deep fry it.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GduD-JuXlck/XzdvzLdePvI/AAAAAAAAq3E/Rf1bd8kwLZsn_jaIz6N3S13fsAdTo-IBACLcBGAsYHQ/s1024/20200630_203755_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-GduD-JuXlck/XzdvzLdePvI/AAAAAAAAq3E/Rf1bd8kwLZsn_jaIz6N3S13fsAdTo-IBACLcBGAsYHQ/w640-h480/20200630_203755_wm.jpg" width="640" /></span></a></div><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Ingredients</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. 1 small piece of cabbage </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. 2 cup sattu flour </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. 2 tbsp corn flour or besan</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. 1 inch piece of ginger</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">5. 1 green chilli </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">6. 2 tbsp freshly chopped coriander </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">7. 1 tbsp red chili powder </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">8. Salt to taste </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">9. Pinch of sugar </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">10. 1/2 tbsp aamchur powder or lemon juice </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">11. Oil for shallow frying </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><b>Preperation</b>:</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">1. If you have food processor, use chopping attachment and add cabbage, ginger and green chilli and run it on pulse till the cabbage is finely chopped.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Alternatively you can grate the cabbage using grater and make fine paste of ginger and green chilli and add to the cabbage </span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">2. Transfer the cabbage mix to a bowl. Add sattu, corn flour or besan, red chili powder, salt, sugar, aamchur powder/lemon juice and gently mix together. If you find the mixture too moist, add more sattu & accordingly adjust salt and other masala</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">3. Roll the mixture into small balls</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">4. Heat appe pan, add oil in each section and place one ball in each. Cover for 1-2 minutes and cook on medium flame. Now turn each ball and add some more oil and let it cook on other side too. Remove when golden brown on all sides.</span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;"><br /></span></p><p><span style="color: #eeeeee; font-family: verdana; font-size: medium;">Serve hot with tomato sauce or chutney of choice.</span></p><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-59083861750264321582020-07-26T03:45:00.003-07:002022-08-15T06:02:15.208-07:00Sweet and sour Amla Chutney <div><font color="#eeeeee" face="verdana" size="4">There is a lot written and said about importance of Amla or Indian gooseberry. And when you are looking for options to get the much needed vitamin C in your daily food, what best can be there than amla. </font></div><div><font color="#eeeeee" face="verdana" size="4">Today I am sharing a quick Amla chutney that can be easily stored for couple of weeks in refrigerator and tastes great with paratha, daal-rice or phulka.</font></div><div><font color="#eeeeee" face="verdana" size="4">So let's make it!</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dKHLKqzDB9o/Xx1eVu2wuOI/AAAAAAAAqbk/pJ1ydREO-A8mNEiOK2ZnMtn0i3abtZW_ACLcBGAsYHQ/s907/20200726_160947.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="718" data-original-width="907" height="506" src="https://1.bp.blogspot.com/-dKHLKqzDB9o/Xx1eVu2wuOI/AAAAAAAAqbk/pJ1ydREO-A8mNEiOK2ZnMtn0i3abtZW_ACLcBGAsYHQ/w640-h506/20200726_160947.jpg" width="640" /></span></a></div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Ingredients</b></font></div><div><font color="#eeeeee" face="verdana" size="4">1. Around 200 g of Amla</font></div><div><font color="#eeeeee" face="verdana" size="4">2. 1 cup grated jaggery </font></div><div><font color="#eeeeee" face="verdana" size="4">3. 1 tbsp red chili powder</font></div><div><font color="#eeeeee" face="verdana" size="4">4. 1/2 tbsp jeera</font></div><div><font color="#eeeeee" face="verdana" size="4">5. Salt to taste </font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Preperation</b>:</font></div><div><font color="#eeeeee" face="verdana" size="4">1. Wash and place the amla in a vessel. Add water to pressure cooker and keep the amla vessel in the cooker. Do not add water to amal directly. Cook the amla for 2 whistles </font></div><div><font color="#eeeeee" face="verdana" size="4">2. After the pressure escapes, remove the amla seeds by gently pressing it with fork. Cool the amla completely </font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PMw9LAgqT7A/Xx1dwaY2m1I/AAAAAAAAqbU/QpyhY0DPZPI_NROcCSg4E_hrVNJy9uTmACLcBGAsYHQ/s1024/20200719_195933_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-PMw9LAgqT7A/Xx1dwaY2m1I/AAAAAAAAqbU/QpyhY0DPZPI_NROcCSg4E_hrVNJy9uTmACLcBGAsYHQ/w640-h480/20200719_195933_wm.jpg" width="640" /></span></a></div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee; font-size: medium;"><br /></span></div></div><div><font color="#eeeeee" face="verdana" size="4">3. Now add red chili, salt, jaggery, jeera and cooked amla to mixer jar and grind to smooth paste </font></div><div><font color="#eeeeee" face="verdana" size="4">Our alma chutney is ready!</font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AawC6nRh50M/Xx1d9d77ZcI/AAAAAAAAqbc/T1qnC8dGOIkdvfWM6aZodG2nNxfXEnnhACLcBGAsYHQ/s907/20200726_160947.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="718" data-original-width="907" height="506" src="https://1.bp.blogspot.com/-AawC6nRh50M/Xx1d9d77ZcI/AAAAAAAAqbc/T1qnC8dGOIkdvfWM6aZodG2nNxfXEnnhACLcBGAsYHQ/w640-h506/20200726_160947.jpg" width="640" /></span></a></div><div><span style="color: #eeeeee; font-size: medium;"><br /></span></div><div><font color="#eeeeee" face="verdana" size="4">Store it in a glass jar or steel container in refrigerator. Enjoy with any meals!</font></div><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-57748206154571593372020-06-28T07:54:00.002-07:002022-08-15T05:57:55.433-07:00Masala Corn Sticks<div><font face="verdana"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i-eTx1oWEKs/XvimVk6l1NI/AAAAAAAAp4k/2jlWTT-sgeU4Zj3aFS3L9IbHsUTjAgMZACK4BGAsYHg/s1024/corn%2Bstick_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-i-eTx1oWEKs/XvimVk6l1NI/AAAAAAAAp4k/2jlWTT-sgeU4Zj3aFS3L9IbHsUTjAgMZACK4BGAsYHg/w640-h480/corn%2Bstick_wm.jpg" width="640" /></span></a></div><b style="color: #7b1fa2;"><br /></b></font></div><div><font color="#7b1fa2" face="verdana"><b><br /></b></font></div><div><font color="#7b1fa2" face="verdana"><b>Ingredients</b>:</font></div><div><font color="#7b1fa2" face="verdana">1. 1 cup maze flour </font></div><div><font color="#7b1fa2" face="verdana">2. 2 tbsp maida</font></div><div><font color="#7b1fa2" face="verdana">3. 1 tbsp red chili powder </font></div><div><font color="#7b1fa2" face="verdana">4. 1 tsp jeera</font></div><div><font color="#7b1fa2" face="verdana">5. Salt to taste</font></div><div><font color="#7b1fa2" face="verdana">6. Oil for frying </font></div><div><font color="#7b1fa2" face="verdana">7. For masala mix: 1 tsp red chili powder, 1/2 tbsp pepper powder, 1/2 tbsp aamcur powder, pink salt</font></div><div><font color="#7b1fa2" face="verdana"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gPrRyIXGc-E/XvimsMwJdhI/AAAAAAAAp44/OI7h1822_CIgprGkqMZRGDNIH1Q2lTG4gCK4BGAsYHg/s1024/20200621_190817_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-gPrRyIXGc-E/XvimsMwJdhI/AAAAAAAAp44/OI7h1822_CIgprGkqMZRGDNIH1Q2lTG4gCK4BGAsYHg/w640-h480/20200621_190817_wm.jpg" width="640" /></a></div><font color="#7b1fa2" face="verdana"><br /></font></div><div><font color="#7b1fa2" face="verdana"><br /></font></div><div><font color="#7b1fa2" face="verdana"><b>Preperation</b>:</font></div><div><font color="#7b1fa2" face="verdana">1. Mix maze flour, maida, salt, red chili powder, jeera and 1 tsp hot oil together. Add little water at time and make soft dough.</font></div><div><font color="#7b1fa2" face="verdana">Maze flour is not very fine, so you dough will be somewhat crumbly, but that is fine. Use water as needed to keep it moist </font></div><div><font color="#7b1fa2" face="verdana">2. Heat oil in kadhai </font></div><div><font color="#7b1fa2" face="verdana">3. Roll long cylindrical strips of the dough and cut them in small pieces.</font></div><div><font color="#7b1fa2" face="verdana">4. Fry in hot oil on medium flame till crisp. Drain on absorbent paper. Repeat for all the sticks</font></div><div><font color="#7b1fa2" face="verdana">5. Add the masala mix together and sprinkle in on the sticks when the sticks are slightly warm. Toss together well.</font></div><div><font color="#7b1fa2" face="verdana"><br /></font></div><div><font color="#7b1fa2" face="verdana">Crispy masala corn sticks are ready. Enjoy it with hot tea or coffee.</font></div><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0tag:blogger.com,1999:blog-5265457101457629344.post-75664441005414572342020-06-19T23:32:00.002-07:002022-08-15T05:58:31.145-07:00Savoury Vegetable Muffins <div><font color="#eeeeee" face="verdana" size="4">Tasty savoury muffins have it for breakfast or as tea time snacks. Very easy to make or I say bake!!!</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wWPFq1TTdDE/Xu2sjsG_jyI/AAAAAAAAprM/hR0gNWhSO7IYiocz4zt6cH6CTr20qS5wgCK4BGAsYHg/s1024/muffins_wm.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-wWPFq1TTdDE/Xu2sjsG_jyI/AAAAAAAAprM/hR0gNWhSO7IYiocz4zt6cH6CTr20qS5wgCK4BGAsYHg/w640-h480/muffins_wm.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #eeeeee; font-size: medium;"><br /></span></td></tr></tbody></table></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Ingredients</b>:</font></div><div><font color="#eeeeee" face="verdana" size="4">1. 2 Cup fine rava( 0 number rava or chiroti rava, I learned these names recently 😊)</font></div><div><font color="#eeeeee" face="verdana" size="4">2. 1/2 cup whole wheat flour </font></div><div><font color="#eeeeee" face="verdana" size="4">3. Atleast any 3 of these vegetables (you can experiment with different veggies)</font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp finely chopped carrot</font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp green peas</font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp finely chopped cabbage </font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp finely chopped French beans</font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp sweet corn</font></div><div><font color="#eeeeee" face="verdana" size="4">2 tbsp finely chopped capsicum </font></div><div><font color="#eeeeee" face="verdana" size="4">4. 1 tbsp finely chopped garlic</font></div><div><font color="#eeeeee" face="verdana" size="4">5. 1 tbsp salted butter </font></div><div><font color="#eeeeee" face="verdana" size="4">6. 2 tbsp red chilli powder </font></div><div><font color="#eeeeee" face="verdana" size="4">7. 1 tbsp turmeric powder (optional)</font></div><div><font color="#eeeeee" face="verdana" size="4">8. Salt per taste </font></div><div><font color="#eeeeee" face="verdana" size="4">9. 2 tbsp sour curd</font></div><div><font color="#eeeeee" face="verdana" size="4">10. 1 tbsp oil</font></div><div><font color="#eeeeee" face="verdana" size="4">11. 1/4 th tbsp cooking soda or eno</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O3QxD7ErIqA/Xu2s2p1PdXI/AAAAAAAAprg/H293adhl3pQ7aMPd-ByTSavEwM_jZ0w1ACK4BGAsYHg/s1024/savory%2Bmuffins1_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-O3QxD7ErIqA/Xu2s2p1PdXI/AAAAAAAAprg/H293adhl3pQ7aMPd-ByTSavEwM_jZ0w1ACK4BGAsYHg/w640-h480/savory%2Bmuffins1_wm.jpg" width="640" /></span></a></div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Preperation</b>:</font></div><div><font color="#eeeeee" face="verdana" size="4">1. Mix all ingredients except butter, garlic and eno in one large bowl </font></div><div><font color="#eeeeee" face="verdana" size="4">2. Slowly add water and mix together to form batter of cake consistency </font></div><div><font color="#eeeeee" face="verdana" size="4">3. Covers and rest the batter for 15 minutes </font></div><div><font color="#eeeeee" face="verdana" size="4">4. Add soda/eno and mix gently </font></div><div><font color="#eeeeee" face="verdana" size="4">5. Grease muffin tray with oil and dust it with some wheat flour, add spoonful of batter in each part</font></div><div><font color="#eeeeee" face="verdana" size="4">6. Melt the butter and add finely chopped garlic to it and keep aside </font></div><div><font color="#eeeeee" face="verdana" size="4">7. Preheat oven for 10 minutes at 180° and bake muffins at 180° for 7-8 minutes </font></div><div><font color="#eeeeee" face="verdana" size="4">8. Take out muffins and apply butter-garlic mix all over it</font></div><div><font color="#eeeeee" face="verdana" size="4">9. Bake for another 5 minutes. Check by inserting a toothpick. If it sticks to toothpick, you can cook for another 3-4 minutes and check again.</font></div><div><font color="#eeeeee" face="verdana" size="4">Serve yummy hot savory muffins with tomato ketchup!</font></div><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com3tag:blogger.com,1999:blog-5265457101457629344.post-26841065425504719882020-06-05T02:47:00.003-07:002022-08-15T06:01:56.842-07:00Tamrind kadhi ( चिंचेची कढी)<div><font color="#eeeeee" face="verdana" size="4">Kadhi is one satisfying side dish that can lift your moods almost immediately and also soothes your digestive system. Kadhi is made with buttermilk mostly and each region has it's variations of making kadhi taste unique.</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--PZGVxBMBZE/XtoTsuYR0OI/AAAAAAAApM0/aO582JWSEOAvsANm1XC2KbNt__XBm_fKwCK4BGAsYHg/s1024/tamrind%2Bkadhi_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/--PZGVxBMBZE/XtoTsuYR0OI/AAAAAAAApM0/aO582JWSEOAvsANm1XC2KbNt__XBm_fKwCK4BGAsYHg/w640-h480/tamrind%2Bkadhi_wm.jpg" width="640" /></span></a></div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Ingredients</b>:</font></div><div><font color="#eeeeee" face="verdana" size="4">1. 1/4 cup tbsp tamrind soaked in a cup of lukewarm water for 10-15 minutes </font></div><div><font color="#eeeeee" face="verdana" size="4">2. 3 tbsp besan</font></div><div><font color="#eeeeee" face="verdana" size="4">3. 2 tbsp grated jaggery</font></div><div><font color="#eeeeee" face="verdana" size="4">4. Few curry leaves </font></div><div><font color="#eeeeee" face="verdana" size="4">5. 1/2 tsp rai </font></div><div><font color="#eeeeee" face="verdana" size="4">6. 1/2 tsp jeera </font></div><div><font color="#eeeeee" face="verdana" size="4">7. 1/2 tsp methi Dana</font></div><div><font color="#eeeeee" face="verdana" size="4">8. 1/2 tbsp turmeric powder </font></div><div><font color="#eeeeee" face="verdana" size="4">9. 1 tbsp red chili powder </font></div><div><font color="#eeeeee" face="verdana" size="4">10. Sallt to taste </font></div><div><font color="#eeeeee" face="verdana" size="4">11. 2 tbsp oil</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4"><b>Preperation</b>:</font></div><div><font color="#eeeeee" face="verdana" size="4">1. Make tamrind pulp with soaked tamrind in same water. Discard the solid pieces of tamrind after removing all pulp</font></div><div><font color="#eeeeee" face="verdana" size="4">2. Add the besan to this tamrind water and mix well so that no lumps are left</font></div><div><font color="#eeeeee" face="verdana" size="4">3. Add salt, red chilli powder and mix well and keep aside </font></div><div><font color="#eeeeee" face="verdana" size="4">4. Heat oil in pan, add rai, jeera and curry leaves. Add methi dana and let it fry well</font></div><div><font color="#eeeeee" face="verdana" size="4">5. Add turmeric powder and give it a quick stir </font></div><div><font color="#eeeeee" face="verdana" size="4">6. Add tamrind and besan mix to this. Add another 1/2 to 3/4th cup water to adjust consistency to that of kadhi.</font></div><div><font color="#eeeeee" face="verdana" size="4">7. Add grated jaggery and mix well</font></div><div><font color="#eeeeee" face="verdana" size="4">8. Bring to boil</font></div><div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><font color="#eeeeee" face="verdana" size="4">Serve hot with rice or khichadi.</font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1wMTGt7oE6c/XtoUAJRHBBI/AAAAAAAApNI/_kTSnVbCGsAKaxpnVGO8awLyk9il855ZQCK4BGAsYHg/s1024/kadhi_wm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #eeeeee; font-size: medium;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-1wMTGt7oE6c/XtoUAJRHBBI/AAAAAAAApNI/_kTSnVbCGsAKaxpnVGO8awLyk9il855ZQCK4BGAsYHg/w640-h480/kadhi_wm.jpg" width="640" /></span></a></div><font color="#eeeeee" face="verdana" size="4"><br /></font></div><div><br /></div>Shitalhttp://www.blogger.com/profile/07514552134756005999noreply@blogger.com0