tag:blogger.com,1999:blog-50934312863890766432024-03-13T23:22:51.812+05:30Welcome to yum worldThis blog is dedicated to all those who love food - eating, creating and inventing!!Food has no boundaries or barriers. Its ruled by your tongue and tummy, so anything that pleases both would be presented here..EnJoY!!Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-5093431286389076643.post-51106858394733555492009-03-20T14:05:00.000+05:302009-03-20T14:05:49.278+05:30Moong Dal TadkaThis post has been in my drafts for so long, that today I decided that its high time I post it or else it would never happen. Not in great writing spirits because of various reasons. One major reason being an apartment shifting due next weekend.. Packing, disposing off the waste, paying all dues and above all leaving behind couple of good friends here is very painful. However, one thing I am sure of carrying over to the new place is a lot of anxiety and apprehension about the new locality and the people I would meet!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SYwwuSjD-MI/AAAAAAAABJo/vl42F48JrbE/s1600-h/moong+dal.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SYwwuSjD-MI/AAAAAAAABJo/vl42F48JrbE/s320/moong+dal.JPG" alt="" id="BLOGGER_PHOTO_ID_5299664433319246018" border="0" /></a><br /><strong><u>Ingredients:<br /><br /></u></strong><ul><li>1 cup - Moong Dal(whole or split), washed and soaked for 1 hour<br /></li><li>Salt to taste</li><li>1/4 - 1/2 tsp - Asafoetida powder (adjust according to your taste)</li><li>1 tbsp - Oil</li><li>1/2 tsp - Cumin seeds</li><li>1/2 - Onion, sliced</li><li>2-3 nos - Green Chillies, chopped<br /></li><li>1 - Tomato, chopped</li><li>Some coriander leaves for garnish<br /></li></ul><strong></strong><strong><u>Method:</u></strong><br /><ul><li>Pressure cook the washed and soaked dal till soft with required water, salt and asafoetida</li><li>Heat a kadhai with 1 tbsp of oil and splutter the cumin seeds. Saute in the onions till golden brown. Add the green chillies and tomatoes and saute till soft.<br /></li><li>Add the turmeric powder and saute for 2 minutes</li><li>Now add the cooked dal into the kadhai and bring it to boil and simmer till you get the right consistency.</li><li>Garnish with some butter(optional) and coriander leaves.</li><li>Serve hot with rotis<br /></li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com32tag:blogger.com,1999:blog-5093431286389076643.post-52087117372357479772009-03-11T15:52:00.005+05:302009-08-18T17:22:55.466+05:30Happy Holi - The festival of colors and obviously food!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/Sbc2bfHZ4qI/AAAAAAAABPk/ZookdzkYm1s/s1600-h/happy_holi.jpg"><img id="BLOGGER_PHOTO_ID_5311774131343712930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 393px; CURSOR: pointer; HEIGHT: 219px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_2GqJo_brSTc/Sbc2bfHZ4qI/AAAAAAAABPk/ZookdzkYm1s/s320/happy_holi.jpg" border="0" /></a><br />It has been hell of a day and I am sure the evening is going to be equally fun. Morning we had a wet holi were water was mixed with colors splashed on each other. Kids running with Pichkari's (pumps used for playing holi), men and women drenched in all possible colors, walking around like monsters pulling out everybody from their houses and applying colors - it was fun watching all that. I knew I could not escape without allowing them to apply wet color on me, so stood for them to do what so ever they wanted to for once and for all. After that I peacefully stood in my balcony watching all the the fun. I am not too keen on playing the wet holi only because of the worry of washing and scrubbing all the colors off my skin. I wait for the evening time when everybody comes out with dry colors to indulge myself into this colorful festival.<br /><br />When everyone were washing and scrubbing off their deeds of the morning, I was busy cooking (with a motive to finish off all my work and sit and blog everything before we leave for the dry Holi). This Holi I made Dahi Vada, Gujia, Ajwain Poori and Kaala Chana. Enjoy <a style="FONT-WEIGHT: bold" href="http://yum-world.blogspot.com/2008/05/maalpua.html">Maalpua</a> from my previous post which is also a Holi speciality. Not much of time left so directly going to the recipes.<br /><br /><span style="FONT-WEIGHT: bold">DAHI VADA</span>:<br /><br /><strong></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SbeBJA-sFiI/AAAAAAAABP8/fpzXf_YPliA/s1600-h/dahi+vada1.JPG"><img id="BLOGGER_PHOTO_ID_5311856277388531234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SbeBJA-sFiI/AAAAAAAABP8/fpzXf_YPliA/s320/dahi+vada1.JPG" border="0" /></a><strong><u>Ingredients:<br /></u></strong><ul><li>1/2 cup - Urad dal without skin, washed and soaked for 3 hours </li><li>Salt to taste</li><li>1 pinch - Baking Soda</li><li>1 generous pinch of Asafoetida powder</li><li>Oil for deep frying </li><li>200 gms - Curd, chilled and well beaten with required salt(if too thick add some water to loosen it up)</li><li>1/2 tsp - Red chilly powder</li><li>1/2 tsp - Jeera powder(dry roasted till it becomes deep brown and powdered)</li><li>Some coriander leaves<br /></li></ul>For Tamarind Chutney:<br /><ul><li>1 marble sized ball of Tamarind</li><li>1-2 tbsp - Grated Jaggery </li><li>1/2 cup - water</li><li>1/2 tsp - Red Chilly powder</li><li>Salt to taste<br /></li></ul><strong><u>Method:</u></strong><br /><ul><li>Drain the water from urad dal and grind it to make a fine batter. Use as little water as possible while grinding. Transfer into a bowl and add the baking soda and let it ferment for around an hour.</li><li>Mix salt and asafoetida into the fermented batter and mix well. </li><li>For the chutney, mix all the ingredients and let it stand for 30 minutes. Strain the pulp and keep aside.</li><li>Heat oil in a deep frying pan. Scoop out some batter using your hand and drop the batter into the hot oil little by little to form small dumplings. Fry till golden brown on medium heat. Immerse the fried vadas into a bowl of warm water for 2-3 minutes and squeeze out the water well. Arrange this on a serving dish and let it cool.<br /></li><li>For serving the vadas, spread the curd over the vadas. Pour some chutney over it. Now sprinkle the chilly powder, jeera powder and coriander leaves. Served chilled<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SbeBJIAdJkI/AAAAAAAABP0/TyVt7YfPJOo/s1600-h/dahi+vada+closeup+bloom.JPG"><img id="BLOGGER_PHOTO_ID_5311856279274989122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SbeBJIAdJkI/AAAAAAAABP0/TyVt7YfPJOo/s320/dahi+vada+closeup+bloom.JPG" border="0" /></a><br /><br /><span style="FONT-WEIGHT: bold">GUJIA</span>:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SbeAzP0rSBI/AAAAAAAABPs/kSmwUUdjoFI/s1600-h/gujia.JPG"><img id="BLOGGER_PHOTO_ID_5311855903415945234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SbeAzP0rSBI/AAAAAAAABPs/kSmwUUdjoFI/s320/gujia.JPG" border="0" /></a><br /><strong><u>Ingredients:<br /><br /></u></strong>For the cover:<br /><ul><li>100 gms - Flour or Maida</li><li>2 tbsp - Oil or Ghee</li></ul>For the filling:<br /><ul><li>100 gms - Khoya</li><li>2-3 - Cardamom, powdered</li><li>4-5 - Pista, chopped</li><li>4-5 - Almonds, chopped</li><li>6 tbsp - Sugar powder or to taste</li><li>Oil or Ghee for deep frying<br /></li></ul><strong><u>Method:</u></strong><br /><ul><li>Mix the 2 tbsp of oil with the flour. Add required water and knead into a soft but tight dough. Cover with a cloth and set aside for 20 minutes.</li><li>Crumble the khoya and roast it in a thick bottomed pan till it turns light brown. Keep stirring frequently.</li><li>Spread it onto a plate and let it cool. When cool, add the sugar powder, cardamom powder and dry fruits and mix well.</li><li>Divide the dough into marble sized balls and roll each one into a 4" diameter circles. Fill half the circle with the khoya mixture and fold it and seal the edges. Roll the edges inwards and press a fork to make the design on the edges. It would be a lot easier if you were to use a gujia mould. Prepare all the gujias and spread onto a cloth.<br /></li><li>Heat ghee or oil in a kadhai and deep fry them till golden brown in color. Drain and remove onto a kitchen napkin to remove excess oil. Store in airtight containers.<br /></li></ul><span style="FONT-WEIGHT: bold">KAALA CHANA:</span><br /><strong><u><br /></u></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SbeBJK4n_0I/AAAAAAAABQE/PTi2424FtDA/s1600-h/holi+thali.JPG"><img id="BLOGGER_PHOTO_ID_5311856280047451970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 369px; CURSOR: pointer; HEIGHT: 292px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SbeBJK4n_0I/AAAAAAAABQE/PTi2424FtDA/s320/holi+thali.JPG" border="0" /></a><span style="FONT-WEIGHT: bold"> </span><strong><u><br />Ingredients:<br /></u></strong><ul><li>1 cup - Kaala Chana(Bengal Gram), washed and soaked overnight<br /></li><li>2 tbsp - Oil<br /></li><li>1/2 tsp - Cumin or Jeera<br /></li><li>1" piece of Cinnamon stick</li><li>3 - Cloves</li><li>2 - Cardamom</li><li>1 - Onion, chopped</li><li>1 tsp - Ginger Garlic paste<br /></li><li>2 - Tomatoes, chopped</li><li>2 - Green chillies, chopped</li><li>1/2 tsp - Red Chilly powder</li><li>1/2 tsp - Turmeric powder</li><li>1 tbsp - Coriander powder</li><li>1 tsp - Garam Masala powder</li><li>Juice of 1/2 a Lemon</li><li>Salt to taste</li><li>Coriander leaves for Garnish<br /></li></ul><strong><u></u></strong><strong><u>Method:</u></strong><br /><ul><li>Pressure cook the soaked chana till nice and soft.</li><li>Heat a kadhai with oil and splutter cumin, cinnamon stick, cloves and cardamom. </li><li>Saute the onions and chillies till light brown. Add the ginger garlic paste and fry them. Saute in the tomatoes too till soft<br /></li><li>Add chilly, turmeric and coriander powder. Saute for 2 minutes.<br /></li><li>Add the cooked chana and bring to boil. Season with salt and garam masala powder and simmer for 5-10 minutes. Add water if required. Pour the lemon juice and turn off the gas<br /></li><li>Garnish with fresh coriander leaves and serve hot with pooris.<br /></li></ul><span style="FONT-WEIGHT: bold">AJWAIN POORI:</span><br /><br />For Poori, mix whole wheat flour (2 cup) with ajwain or carom seeds (1 tsp) and salt and knead into a tight dough. Make small balls and roll into 4" diameter circles and deep fry in oil till golden brown and sieve and put onto a kitchen napkin to drain excess oil. Serve hot with kaala chana.<br /><br /><div style="TEXT-ALIGN: center"><span style="FONT-WEIGHT: bold"><span style="COLOR: rgb(255,0,0);font-size:180%;" >H</span><span style="COLOR: rgb(51,102,255);font-size:180%;" >A</span><span style="COLOR: rgb(255,255,0);font-size:180%;" >P</span><span style="COLOR: rgb(255,204,255);font-size:180%;" >P</span><span style="COLOR: rgb(255,102,102);font-size:180%;" >Y</span><span style="font-size:180%;"> </span><span style="COLOR: rgb(0,0,153);font-size:180%;" >H</span><span style="COLOR: rgb(255,255,102);font-size:180%;" >O</span><span style="COLOR: rgb(0,153,0);font-size:180%;" >L</span><span style="COLOR: rgb(255,102,102);font-size:180%;" >I</span><span style="font-size:180%;">!!</span></span><br /></div><span style="FONT-WEIGHT: bold"><br />P.S : </span><span style="font-size:+0;">Sorry could not vet the post properly 'coz of time constraints. Hope there are not much of mistakes.</span><span style="FONT-WEIGHT: bold"><br /><br /></span><span style="font-size:+0;">This post is going for the <a style="FONT-WEIGHT: bold" href="http://yum-world.blogspot.com/2009/03/happy-holi-festival-of-colors-and.html">Holi Hai</a> event by Purva's Dawat<br /><br /><span style="FONT-WEIGHT: bold"></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SbnPGoXOI3I/AAAAAAAABQk/zBpsU-rtJf0/s1600-h/t.jpg"><img id="BLOGGER_PHOTO_ID_5312504948281189234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 80px; CURSOR: pointer; HEIGHT: 80px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SbnPGoXOI3I/AAAAAAAABQk/zBpsU-rtJf0/s320/t.jpg" border="0" /></a><span style="FONT-WEIGHT: bold"><br /></span>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com20tag:blogger.com,1999:blog-5093431286389076643.post-35493101488255111642009-03-10T10:18:00.000+05:302009-03-20T13:33:55.452+05:30Masala Kuzhi Paniyaram - Masala Fried IdlisI relate food with memories of my life( I am sure everyone does). The first time I had kuzhi Paniyaram was from my hubby's frineds place who hails from Kerala but was brought up in Tamil Nadu and had a major influence of Tamilian food habits. These cute little fried masala idli reminds me of the new year dawn of 2007 which we spent at their place. That was the first time I got to see as well as eat paniyarams with the tomato chutney she made. I had had left over idli's tempered in oil and seasoning (which is again a common snack for Tamilians) many time before but this was truly delicious.<br /><br />I kept reminding myself of this unique dish for the past 2 years but was always hesitant of making it because it was a bit unhealthy version of our good old steamed idli because it required oil. But last week I kept away all my inhibitions and re-winded the conversation with her on how she made it and voila here it was on my breakfast table. My hubby is a person who likes variety in food and I knew he would any day appreciate new recipes no matter how much oil it requires. He jumped with joy when he saw me making Paniyarams. I made coconut chutney instead of her <span style="font-weight: bold;">Tomato Chutney</span> (soon to posted) on his request.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SbTikTdUPQI/AAAAAAAABPU/gH0nrXrSyLg/s1600-h/kuzhi+paniyaram.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SbTikTdUPQI/AAAAAAAABPU/gH0nrXrSyLg/s320/kuzhi+paniyaram.JPG" alt="" id="BLOGGER_PHOTO_ID_5311118973903060226" border="0" /></a><strong><u>Ingredients:<br /></u></strong><br />To make idli batter:<br /><ul><li>1/2 cup - Urad dal </li><li>1 cup - Raw Rice</li><li>1/2 tsp - Fenugreek Seeds</li><li>1/4 heeped cup - Cooked boiled rice<br /></li><li>Salt to taste</li><li>Water for grinding<br /></li></ul>For Tempering:<br /><ul><li>1 medium sized Onion, chopped</li><li>1-2 nos - Green Chillies, chopped</li><li>1/2" piece Ginger, chopped<br /></li><li>1 sprig - Curry leaf, chopped</li><li>2-3 stem of Coriander leaves, chopped</li><li>1/2 tsp - Mustard seeds</li><li>1 pinch - Asafoetida<br /></li><li>2 tsp - Oil</li></ul>Oil to fry<br /><br /><strong></strong><strong><u>Method:</u></strong><br /><ul><li>Wash and soak all the ingredients for batter(obviously except for salt) in water for 5-6 hours. Strain and grind to a fine paste with required water. Add salt and let it ferment. Idli batters need not be sour but Paniyarams batter needs to be more sour than idli batter. I generally soak by 3:00 in the afternoon and grind by 9:00 in the night and let it stay throughout the night for fermenting. Next morning I make idlis and refrigerate the left out batter for next day to prepare Paniyarams.</li><li>Heat a pan with oil for tempering. Add the mustard seeds and let it splutter. Sprinkle the asafoetida and stir. Add the chopped onions, ginger, chillies and saute for a minute. Add the curry leaves and pour this into the batter. Add the coriander leaves and stir well. Add salt if required.</li><li>Heat the kuzhi paniyaram skillet and pour 1/2 tsp of oil into the holes. When oil is hot, pour half a ladle of the batter or till the brim of the holes and cook on low flame. You may cover for a minute or so. Else be patient and wait for it to cook. When its done, it will automatically come out of the hole. Gently flip it using a fork to cook the other side. When done serve hot with chutneys. The fun is dipping the hot-hot paniyaram into the chutney and gulping it then and there.<br /></li><li>Kuzhi paniyaram in the making in a kuzhi paniyaram chatti (skillet)!!<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SbTiqaI6noI/AAAAAAAABPc/sjJaMpTatZc/s1600-h/kuzhi+paniyaram1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SbTiqaI6noI/AAAAAAAABPc/sjJaMpTatZc/s320/kuzhi+paniyaram1.JPG" alt="" id="BLOGGER_PHOTO_ID_5311119078775758466" border="0" /></a>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com10tag:blogger.com,1999:blog-5093431286389076643.post-73946155336717210242009-03-06T10:55:00.008+05:302009-03-07T09:21:22.389+05:30Easy Mango Achar and a me-me tag :) !!Summers are fast approaching and the only thing that makes me happy and excited during those sultry hot days are Mangoes. As a signal for summer days I saw nice young and tender green mangoes last day on the vegetables aisle of a supermarket. I could smell the freshness, that tangy smell all around the place. With in no time I had 4 of them in my basket. And my hubby was like - "what are you going to do with all those Pacha Mangas(Raw mangoes) ??" The only answer I had was - "Baby, you wait and watch".<br /><br />The first day I cut one mango and put into my yummy Ayila (Indian Mackerel) curry. And the second day I went on to make this easy manga achar for the first time in my life. I immediately called up my 911 for cooking - my mom!! Here goes the recipe.. Enjoy<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/Sau7HHD9lKI/AAAAAAAABPA/MuuFcSj3NsU/s1600-h/manga+achaar.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 254px; height: 320px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/Sau7HHD9lKI/AAAAAAAABPA/MuuFcSj3NsU/s320/manga+achaar.JPG" alt="" id="BLOGGER_PHOTO_ID_5308542316615406754" border="0" /></a><br /><strong><u>Ingredients:<br /></u></strong><ul><li>2 - Raw Mangoes, washed and diced (prefer mangoes which are still tender and the seeds haven't hardened yet)</li><li>Salt to taste</li><li>1.5 tsp - Red Chilly powder</li><li>A pinch of Turmeric powder</li><li>1/4 tsp - Fenugreek seed powder (simply dry roast the seeds and powder it using a mortar and pestle)<br /></li><li>1/2 tsp - Asafoetida powder </li><li>2 tbsp - Gingelly oil (nellenna) or if not available use olive or groundnut or sunflower oil</li><li>1/4 tsp - Mustard seeds<br /></li><li>A sprig of curry leaf<br /></li></ul><strong></strong><strong><u>Method:</u></strong><br /><ul><li>Mix the diced mango pieces with red chilly powder, turmeric, fenugreek powder, asafoetida powder and salt using a clean and dry spoon. Let it stand for 10-15 minutes<br /></li><li>Heat a kadhai with the gingelly oil and splutter the mustard seeds and curry leaves on medium heat. Simmer the heat and put the marinated mango into the kadhai and mix well for just 2 minutes. Do check the salt content at this point of time. Turn off the gas and empty it into a clean, dry bowl and let it cool and later transfer it into a glass jar.<br /></li></ul>Note: If planning to finish it off soon (i.e with 2-3 days) then you may place it on your kitchen shelf itself else refrigerate. You may increase the amount of chilly powder and asafoetida according to your taste buds. This is how we like at home :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/Sau7HeJ1r-I/AAAAAAAABPI/8g--w9v10c8/s1600-h/manga+achaar1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 245px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/Sau7HeJ1r-I/AAAAAAAABPI/8g--w9v10c8/s320/manga+achaar1.JPG" alt="" id="BLOGGER_PHOTO_ID_5308542322814070754" border="0" /></a><br /><a href="http://varshaspaceblog.blogspot.com/">Varsha</a> had tagged me to 25 random facts (can u believe that, 25!!!) about me!! I have been racking my brain on this task for the past few days and have finally penned them down.<br /><br /><span style="font-size:100%;"><span style="font-style: italic;">1. My favorite pass time is sleeping. And these days when not sleeping, I would be either cooking, eating or blogging!!</span><br /><br /><span style="font-style: italic;">2. I am extremely emotional - quite obvious, I am a cancerian. Can you guess how much I cry!! I cry when happy, I cry when sad and I cry even when there is nothing to cry about!!</span><br /><br /><span style="font-style: italic;">3. I love cats and had two pet cats, named Pussycat and Lola, during my childhood!!</span><br /><br /><span style="font-style: italic;">4. I am a cleanliness freak and always want a clean kitchen countertop, bathrooms and desktop(I mean of my laptop)</span><br /><br /><span style="font-style: italic;">5. I used to be crazy about Aftab Shivdasani and Viveik Oberoi during my school days. Now I wonder was I nuts??</span><br /><br /><span style="font-style: italic;">6. I love the smell of old books, freshly spread bed spreads, first rain on the soil and the smell of fresh baked cake!!</span><br /><br /><span style="font-style: italic;">7. I do not go gaga over Pizza and Pasta.</span><br /><br /><span style="font-style: italic;">8. I love to collect boxes, greeting cards, gift wrapping papers, interesting pictures, patterns, old magazines, liquor bottles etc. to recycle them into interesting stuff.</span><br /><br /><span style="font-style: italic;">9. I can't go to bed in the night without brushing my teeth and washing my feet.</span><br /><br /><span style="font-style: italic;">10. When in any tense situation, I think about all possibilities and the result is - I worry more!! To reduce my burden I share it with somebody and end result is - the listener turns out to be even more tensed than I am. I hate this habit of mine!! I call myself a logical thinker at those times but people refer to this as pessimism!! :(</span><br /><br /><span style="font-style: italic;">11. I love romantic English movies and my favorite movie is "</span><a style="font-style: italic;" href="http://message-bottle.warnerbros.com/">Message in a Bottle</a><span style="font-style: italic;">". I would suggest this for any die hard romantic like me..</span><br /><br /><span style="font-style: italic;">12. I hate being late and don't like anyone who comes in late too!!</span><br /><br /><span style="font-style: italic;">13. I can never get tired looking at photographs - be it mine, my family and friends or of total strangers.</span><br /><br /><span style="font-style: italic;">14. The most recent entry into my (already so long) wishlist is a Digital SLR camera.. So now you know what to gift me!!</span><br /><br /><span style="font-style: italic;">15. I have a major sweet tooth!! And when I feel like eating something sweet I just go wild.. Needless to say I am chocoholic too. And when there is no sweet left at home, I drink Hershey's chocolate sauce.</span><br /><br /><span style="font-style: italic;">16. I used to hate maths and still struggle with numbers and measurements in my kitchen.</span><br /><br /><span style="font-style: italic;">17. I started this blog with a thought that it would just be passing fancy. Quite surprisingly I am going to reach the 1-year mark in couple of month and now its hard to stay away from the blogosphere even for a day!!</span><br /><br /><span style="font-style: italic;">18. I am not at all a party animal and feel claustrophobic in dark and smoky places. I would any day prefer an evening with my loved ones in a serene and green place with good food.</span><br /><br /><span style="font-style: italic;">19. I have started collecting books with an aim to build a huge library at home by the time I turn 50.</span><br /><br /><span style="font-style: italic;">20. In the past two weeks, I broke 2 plates, a soup bowl and lovely stemware glass. Of course I am not proud of myself.. And the only point I am trying to make is that I simply can't learn from my mistakes - "Handle glass with care"</span><br /><br /><span style="font-style: italic;">21. I do not talk to strangers while traveling!! I have, somehow, programmed myself towards this after a handful of bad experiences.</span><br /><br /><span style="font-style: italic;">22. After a jaundice attack in 2003, I stopped drinking water served in restaurants and eating pani puri for good.</span><br /><br /><span style="font-style: italic;">23. Its not easy for me to forgive and forget. I may forgive but never forget!! I cling onto them.</span><br /><br /><span style="font-style: italic;">24. I am shopaholic. I can roam around for a whole day to get what I want!! I love accompanying others if they want my company to shop. All my friends know that I shall never say NO to them. And most of the times I end up spending more than the other person!!</span><br /><br /><span style="font-style: italic;">25. Phew....I got tired thinking about myself...phew... I cannot concentrate on a particular thing for too long!!</span><br /></span><br />Soon after I penned down those 25 facts (still can't believe that I did that, u know 25 facts) it was time for me to pass it on. Revenge time...ha ha ha (do u see that wicked smile on my face) !! So guys get on to racking your brains now. Do take as much as time as I took but do try posting it because I would love to read it!! So I would love to pass it on to:<br />Lubna, Tina, Veena, Mathew, Shn, Ann, Maria, Hema, Swapna, Vibaas, Mahimaa, Malar, Anudivya, Shaheen, Viki, Soma, Asha, Nags, Sig, Mona, Superchef, Srilekha, Reshma, Rachel and Bharathy.Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com17tag:blogger.com,1999:blog-5093431286389076643.post-36492612886071721192009-02-28T10:46:00.001+05:302009-03-02T11:33:58.486+05:30Parippu Vada and a lazy Sunday evening!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/Sad5IYOjcnI/AAAAAAAABNw/FoAmXc5du78/s1600-h/parippu+vada.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 341px; height: 255px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/Sad5IYOjcnI/AAAAAAAABNw/FoAmXc5du78/s320/parippu+vada.JPG" alt="" id="BLOGGER_PHOTO_ID_5307343870728827506" border="0" /></a>A lazy Sunday evening in the winter, some hot Parippu Vada(Lentil fritters - thats the best name I could give to our good old snack from South India), a cup of hot black coffee and a nice book to read!! That would be just perfect for an evening like that.<br /><br />After I clicked this I suddenly started wondering, how in the whole world did I get hold of this combination of parippu vada and kattan kapi(black coffee) as no one at my home has this habit and surprisingly I do not drink coffee/tea at any given point of time except for when having parippu vada. Like people who dip milk bikis biscuit in a piping cup of tea, I dip yummy vada in a hot cup of black coffee!! So for all who haven't had this till date, make sure you try it the next time you eat parippu vada.<br /><br /><strong><u>Ingredients:<br /></u></strong><ul><li>1 cup - Chana Dal (Split Bengal gram) some people use Toor dal also<br /></li><li>1 small - Onion, finely chopped </li><li>3-4 - Green Chillies, finely chopped</li><li>1" piece - Ginger, finely chopped</li><li>1 sprig - Curry Leaves, finely chopped</li><li>Salt to taste</li><li>Oil for deep frying<br /></li></ul><strong><u>Method:</u></strong><ul><li>Soak the chana dal (lentil) for at 2-3 hours.<br /></li><li>Strain it until the water drains off completely. Coarsely grind the lentil in a mixie. The consistency should be such that some lentils are left whole, some broken and some tiny pieces. Do not add a drop of water at any stage.<br /></li><li>Add rest all of the ingredients except oil and mix well. Check and adjust the salt content.<br /></li><li>Heat the oil in a kadhai. </li><li>Take around 2 tbsp of the lentil mixture and make a ball out of it and then place it in the center of your palm and press it to flatten them using the other palm. The size of the vadas would be same as the center of your palm. The vadas would be at its best if you get it thin. Thicker vadas take longer to cook in the inside.<br /></li><li>When the oil is hot, gently slide the vadas into the oil and cook on medium flame till both the sides are dark golden brown. Flip when required.<br /></li><li>Remove from oil and place on kitchen napkins to drain the excess oil.</li><li>Serve immediately with hot tea or black coffee.</li></ul>Note:<br />Once the mixture is prepared, do not keep it for long. The ingredients in the mixture like salt and onion starts to leave water, thus making it moist and which makes it difficult to mould.<br /><br />This recipe is going to participate in the "<a href="http://ashwini-spicycuisine.blogspot.com/2009/02/announcing-event-lentils-mela.html"><span style="font-weight: bold;">Lentils Mela</span></a>"<br /><br />And now its award time!! Yippeeeeeee<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/Sae3G_H-q1I/AAAAAAAABOg/CTS7CBVBI30/s1600-h/emeraldaward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 184px; height: 184px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/Sae3G_H-q1I/AAAAAAAABOg/CTS7CBVBI30/s320/emeraldaward.jpg" alt="" id="BLOGGER_PHOTO_ID_5307412016531417938" border="0" /></a><a href="http://adlakstinyworld.blogspot.com/">Hema</a> and <a href="http://varshaspaceblog.blogspot.com/">Varsha</a> have passed on the Emerald Award!! Thanks a lot for considering me as a good friend of yours!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/Sae0gg5sTzI/AAAAAAAABOQ/OIcRHlzH1vI/s1600-h/friends.bmp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 178px; height: 148px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/Sae0gg5sTzI/AAAAAAAABOQ/OIcRHlzH1vI/s320/friends.bmp.jpg" alt="" id="BLOGGER_PHOTO_ID_5307409156560146226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/Sae0gmBkE4I/AAAAAAAABOY/X7SeF7uhL5U/s1600-h/purpose.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 179px; height: 179px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/Sae0gmBkE4I/AAAAAAAABOY/X7SeF7uhL5U/s320/purpose.jpg" alt="" id="BLOGGER_PHOTO_ID_5307409157935338370" border="0" /></a><br /><a href="http://varshaspaceblog.blogspot.com/">Varsha </a>has passed on these two awards to me again. Thanks a lot Varsha. But I am still wondering whats the purpose of my blog? ...... And I guess finally I've arrived on an answer - to virtually feed the whole world and to pass on a smile all around!<br /><br />To share my happiness I would like to pass the awards on to some of my new found friends and some well deserving bloggers - <a href="http://thepassionatecookinme.blogspot.com/">Ann</a>, <a href="http://tiffinroom.blogspot.com/">Swapna</a>, <a href="http://vibaas-world.blogspot.com/">Vibaas</a>, <a href="http://www.ecurry.com/">Soma</a>, <a href="http://www.cookingandme.com/">Nags</a>, <a href="http://spicesetc.blogspot.com/">Mahimaa</a>, <a href="http://elitefoods.blogspot.com/">Viki</a>, <a href="http://malluspice.blogspot.com/">Malluspice</a>, <a href="http://bachelor-ambrosia.blogspot.com/">Mathew</a>, <a href="http://adlakstinyworld.blogspot.com/">Hema</a> and <a href="http://superchef-mirchmasala.blogspot.com/">Superchef</a>.Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com22tag:blogger.com,1999:blog-5093431286389076643.post-16482080225240663392009-02-25T18:22:00.001+05:302009-02-25T18:27:21.273+05:30Semiya Payasam or Vermicelli KheerAs a child, I never was too fond of Semiya Payasam because it was something which my mother used to prepare very frequently and my taste buds had somehow got used to the modest taste of it. Then I used to like more blingy stuff like Palada(made out of milk and cooked rice flakes) and Sarkara Payasams(made of lentil and jaggery) - which obviously meant a lot more effort for my mother. But today, even I go for the good old modest semiya payasams for the sake of ease and ohh yeah I do enjoy it more with the richness of added condensed milk and lots of nuts.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SZ-rnivgWRI/AAAAAAAABMo/27ZysiVSOyA/s1600-h/semiya+payasam1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 341px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SZ-rnivgWRI/AAAAAAAABMo/27ZysiVSOyA/s320/semiya+payasam1.JPG" alt="" id="BLOGGER_PHOTO_ID_5305147581895039250" border="0" /></a><br /><strong><u>Ingredients:<br /><br /></u></strong><ul><li>1/2 cup - Semiya or Vermicelli</li><li>1 tbsp - Ghee<br /></li><li>2-3 cups - Toned Milk</li><li>1/2 cup - Sugar (or according to your taste)</li><li>2 pods - Cardamom, powdered</li><li>1 Tbsp - Ghee<br /></li><li>10 - 15 nos - Raisins</li><li>5 - 10 nos - Cashew nuts<br /></li></ul>Optional ingredients:<br /><ul><li>4 - Pista, blanched and chopped<br /></li><li>4 - Almonds, dry roasted<br /></li><li>A pinch of Saffron<br /></li><li>3 Tbsp - Condensed milk </li></ul><strong><u>Method:</u></strong><br /><br /><ul><li>Pour the milk into a saucepan for boiling. In the meantime, heat a pan with n1 Tbsp of ghee and roast the vermicelli till it turns light brown in color</li><li>When the milk boils, simmer it and add the semiya and let it cook on low flame for 2-3 minutes and add the sugar and stir well. Let it boil and then simmer till it start getting thick. Now add the condensed milk and turn off the gas when you feel the right consistency has reached. Add the cardamom powder and stir.<br /></li><li>Roast the raisins and cashew nuts till golden brown and add to the payasam and add the blanched pista and toasted almonds too. Sprinkle the saffron strands and mix well.<br /></li><li>Serve hot or even chilled.</li></ul>Note:<br />It may thicken when it cools down, so add boiled hot milk to loosen it up. Also make sure you adjust the sugar content then.Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com7tag:blogger.com,1999:blog-5093431286389076643.post-9863519150885960812009-02-17T16:29:00.002+05:302009-02-17T16:31:34.042+05:30Pan Fried ChickenFried means a lot of oil. But how can one resist from having Fried Chicken. So how about a PFC - the Indian style Pan fried Chicken!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SZKw4ISyqPI/AAAAAAAABK4/S7iKqpRMCqk/s1600-h/chicken+fry1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 387px; height: 215px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SZKw4ISyqPI/AAAAAAAABK4/S7iKqpRMCqk/s320/chicken+fry1.JPG" alt="" id="BLOGGER_PHOTO_ID_5301494189713959154" border="0" /></a><br /><strong><u>Ingredients:<br /><br /></u></strong><ul><li>1/2 kg - Chicken, cleaned and cut into large pieces<br /></li><li>1/2 tbsp - Ginger garlic paste</li><li>1 tbsp - Chilly powder<br /></li><li>1/2 tsp - Turmeric powder<br /></li><li>2 tsp - Garam masala powder<br /></li><li>1 tsp - Pepper powder</li><li>Salt to taste</li><li>2-3 Tbsp - Oil<br /></li></ul><strong><u>Method:<br /></u></strong><ul><li>Mix the chicken pieces with all the masala powders and salt and let it marinate for 30 minutes minimum</li><li>Heat a non stick pan and pour 1 tbsp of oil and place the chicken pieces and cover and cook on low flame until the chicken pieces are tender and the water is completely evaporated. Remove the lid and let the chicken fry on medium flame. Pour oil as and when required and fry the chicken. </li><li>Serve hot with lemon wedges, dahi ka chutney and salad made of carrot, onion and cabbage.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SZKxFqe5eHI/AAAAAAAABLA/U2LW9RcjYPo/s1600-h/Chicken+fry.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 277px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SZKxFqe5eHI/AAAAAAAABLA/U2LW9RcjYPo/s320/Chicken+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5301494422229842034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SZKw4ISyqPI/AAAAAAAABK4/S7iKqpRMCqk/s1600-h/chicken+fry1.JPG"><br /></a>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com11tag:blogger.com,1999:blog-5093431286389076643.post-91751466215318909142009-02-12T14:12:00.002+05:302009-02-25T11:39:02.925+05:30Vegetable Momos / Vegetable Steamed DumplingsA training program during the early years of my career took me to Chennai with an all girls team. It was 4 days of absolute fun. We used to wait for the training to get over so that we could eat out, roam around and shop like mad women!! And each evening we accomplished our tasks on our checklist. One night after loads of street shopping, 3 of us got into a very plush Chinese restaurant with mighty hunger pangs. While flipping through the menu I got rather fascinated by reading the name MOMO's which was then a new thing to my ears and stomach!! A friend of mine who belongs to Delhi educated me that it is a very famous starter among Nepalise and Tibetans and thus popular in Delhi and one must try tasting it. And we went ahead and ordered it and it was bliss for me after that. Right from the appearance to the smell to the texture to the taste it just made me fall in love with Momo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SZO3vjk2UqI/AAAAAAAABLg/QrD2feajt2E/s1600-h/veg+momos1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SZO3vjk2UqI/AAAAAAAABLg/QrD2feajt2E/s320/veg+momos1.JPG" alt="" id="BLOGGER_PHOTO_ID_5301783213976736418" border="0" /></a><br />It has been quite a while since I have been wanting to try making momos at home but never had the courage to try them. Yesterday while just browsing the net I thought of giving a search for the recipe for vegetable momos. After reading through a lot of recipes from various sites I decided to try something on my own without a direct reference from any site because it was that easy a recipe to try. You can make chicken filling too but as I had only vegetables available in my refrigerator I tried out the vegetarian version.<br /><br /><strong><u>Ingredients:</u></strong><br /><ul><li>1 cup - All purpose flour</li><li>Salt to taste<br /></li><li>Water to knead</li></ul>For the filling:<br /><ul><li>1 - Carrot, finely diced</li><li>6-8 - French beans, finely chopped<br /></li><li>1 handful, cabbage leaves, chopped</li><li>2 - Spring Onions, chopped</li><li>2 tsp - Oil<br /></li><li>1/2 tsp - Pepper</li><li>1/2 tsp - Soya sauce</li><li>1/2 tsp - Crushed red dry chillies<br /></li><li>3 cloves - Garlic, chopped</li><li>1/2 inch - Ginger piece, chopped</li><li>Salt to taste</li></ul>For Chilly garlic sauce: (the measurement of the items depends upon how you like it. Please feel free to change it according to your taste)<br /><ul><li>10-15 - Dry red chillies soaked in hot water or Fresh Red Jalapenos, de-seeded and chopped<br /></li><li>4 big cloves garlic, chopped</li><li>Salt to taste<br /></li><li>A pinch of sugar</li><li>1 tsp - White vinegar<br /><br /></li></ul><strong><u>Method</u></strong>:<br /><ul><li>Mix flour and salt and add adequate water to bind the flour. Knead it into a dough as you do for roti. Cover and keep aside</li><li>Microwave carrots and beans for 3-4 minutes<br /></li><li>Heat a wok with oil and saute ginger, garlic, crushed chillies. Add cabbage and spring onion and saute for a minute. Add cooked carrot and beans and suate. Add soya sauce, salt and pepper. Turn off the gas and cool it. </li></ul><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SZO3Y3Jv6AI/AAAAAAAABLI/ZzkJRZhC6tw/s1600-h/veg+momos+stuffing.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 252px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SZO3Y3Jv6AI/AAAAAAAABLI/ZzkJRZhC6tw/s320/veg+momos+stuffing.JPG" alt="" id="BLOGGER_PHOTO_ID_5301782824094787586" border="0" /></a></li></ul> <ul><li>Take a marble sized ball from the dough and roll it ito a thin circle of approx 3" diameter. It should neither be too transparent nor opaque but should be such that when you place it against light it looks translucent. Place it on to your left palm and place a teaspoon full of filling and seal it. I followed <a style="font-weight: bold;" href="http://darjeelingnews.net/darjeeling_momos.html">this </a>link for understanding how to fold the momos. There are 2 ways of doing it. The first one being the half moon(semi circle) and second one the round momo(gunny bag style). Repeat the process till you finish the dough or filling.<br /></li><li>Now apply some oil on the steamer and place them carefully on to it and cover it up and cook for 15-20 minutes.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SZO3m69m-3I/AAAAAAAABLY/966WUhXwbzg/s1600-h/veg+momos+steamer.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SZO3m69m-3I/AAAAAAAABLY/966WUhXwbzg/s320/veg+momos+steamer.JPG" alt="" id="BLOGGER_PHOTO_ID_5301783065635781490" border="0" /></a><ul><li>Serve steaming hot momos with chilly-garlic sauce.<br /></li></ul> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SZO3eGO5bxI/AAAAAAAABLQ/6xI5mHquVV4/s1600-h/veg+momos.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SZO3eGO5bxI/AAAAAAAABLQ/6xI5mHquVV4/s320/veg+momos.JPG" alt="" id="BLOGGER_PHOTO_ID_5301782914042261266" border="0" /></a>For the sauce :<br /><ul><li>Put all the ingredients in an blender and blend it to a coarse texture. Taste it to check if everything is balanced.<br /></li><li>Pour it into a saucepan and heat it on medium flame and let it simmer for 5 minutes or until the raw smell goes. Cool and serve. Garnish with scallions.<br /></li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com18tag:blogger.com,1999:blog-5093431286389076643.post-7678445652694264402009-02-09T11:06:00.003+05:302009-02-11T10:48:57.764+05:30Shahi Tukda - A Nawabi peshkashI always felt that the picture I captured when I prepared Shahi Tukda the first time was not really great and thus I am taking the opportunity to repost the recipe of Shahi Tukda with a new picture and small changes in the recipe, rather a small addition into the recipe. I did not have saffron last time I made them and this time I have added it and felt a very huge difference in the final output.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SY-77-6UD9I/AAAAAAAABKg/rtqiyy2-mls/s1600-h/shahi+tukda.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 303px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SY-77-6UD9I/AAAAAAAABKg/rtqiyy2-mls/s320/shahi+tukda.JPG" alt="" id="BLOGGER_PHOTO_ID_5300661925612621778" border="0" /></a><br />I took a special effort to make Shahi tukda taste the best because this time I made it for a pregnant friend of mine who specially requested me to make it for her. And this is special box of goodness for her!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SY--ZNCXaoI/AAAAAAAABKw/Q0W4eA9yOC0/s1600-h/shahi+tukda+in+box.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SY--ZNCXaoI/AAAAAAAABKw/Q0W4eA9yOC0/s320/shahi+tukda+in+box.JPG" alt="" id="BLOGGER_PHOTO_ID_5300664626643954306" border="0" /></a><br />First posted on 24thAugust, 2008<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SY-8F9300sI/AAAAAAAABKo/y2hWSZB_Osw/s1600-h/Wilde_WomanAward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 164px; height: 220px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SY-8F9300sI/AAAAAAAABKo/y2hWSZB_Osw/s320/Wilde_WomanAward.jpg" alt="" id="BLOGGER_PHOTO_ID_5300662097132442306" border="0" /></a>My co blogger turned friend Lubna of <a style="font-weight: bold;" href="http://kitchenflavours.blogspot.com/">Kitchenflavours</a> has passed me the "Wylde Woman Award" and I am on top of the world. Its my first award and hope to get many more. One good thing about the bloggers world is to share everything. And I find pleasure in sharing the award by passing it on to: <a style="font-weight: bold;" href="http://simplyspicy.blogspot.com/">Pravs</a>, <a style="font-weight: bold;" href="http://www.mariasmenu.com/">Maria</a>, <a style="font-weight: bold;" href="http://trulygodsown.blogspot.com/">Emi</a>, <a style="font-weight: bold;" href="http://kitchenmishmash.blogspot.com/">Shn</a>, <a style="font-weight: bold;" href="http://passionateaboutbaking.blogspot.com/">Deeba</a> and <a style="font-weight: bold;" href="http://www.cooking4allseasons.blogspot.com/">Srivalli</a><br /><br /><div>And to celebrate this beautiful day, I tried out the Shahi Tukda - in the Shahi/Royal way!! And one more reason for me to make it coz being in the royal twin city or pearl city of India how can I miss to try shahi tukda. It just too irresistible and its one dessert which you can make with things very much readily available at home. </div><strong></strong> <div> </div><div> </div><div><br /></div><strong><u>Ingredients:</u></strong><ul><li>6 slices - Bread</li><li>2 Tbsp - Ghee </li><li>1 cup - Full cream milk or if health conscious can use toned milk too<br /></li><li>2 Tbsp - Pista, blanched and chopped </li><li>1/4 cup - Sugar </li><li>1/4 cup - Water </li><li>1 - Cardamom, powdered </li><li>4-5 Nos- Almonds, toasted and sliced </li><li>Few strands of saffron </li></ul><p><strong><u>Method: </u></strong></p><ul><li>Cut off the edges of the bread and cut it diagonally into 2 triangles. Keep aside for minimum 2 hours to make it a little hard </li><li>Make sugar syrup by mixing the sugar and water and let it boil and then simmer for 10 minutes. Turn off the gas and add the powdered elachi into it and set aside<br /></li><li>Boil the milk and then simmer it done and let it reduce to 1/4th the actual quantity. Keep stirring occasionally. The fat in the milk will solidify thus whisk with a fork once its off the stove. Add pista and few strands of saffron when the milk is thickened. Keep aside </li><li>Apply ghee on the bread and lightly fry on a non stick pan until they turn golden brown on both sides.</li><li>Arrange the slices on a flat pan/tray </li><li>When the bread is still hot, generously pour sugar syrup over it. Wait until it seeps down. You may prick the bread with a fork to help the sugar syrup trickle down into the bread.<br /></li><li>Now spread the milk mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate </li><li>Serve chilled after a meal of Hyderabadi Biriyani, Mirchi ka Salan and Dahi ki chutney</li></ul>And I'm sending this recipe to Mona's Hyderabadi Cuisine Event in her blog <a style="font-weight: bold;" href="http://zaiqa.net/?p=608">Zaiqa</a><br /><br />Also sending it to Sindhura's Bread Mania in her blog <a style="font-weight: bold;" href="http://sindhura-bayleaf.blogspot.com/2009/01/bayleafs-sandwich-event.html">sindhura-bayleaf</a>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com16tag:blogger.com,1999:blog-5093431286389076643.post-24720886789730008522009-02-06T18:10:00.004+05:302009-02-12T16:23:00.058+05:30Methi ParanthaI always try and camouflage certain ingredients which Iam not too fond of eating and eat just because its good for the body. So making it into paranthas were a good solution. Have it with tomato ketchup, achaar or any sabji for that matter. An easy thing to make, it doesnot require cooking or stuffing. Just mix it with the flour and knead it into a dough and your job is half done. Fenugreek leaves and stems are a good source of calcium, iron and vitamins. So good for growing children and pregnant woman!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SYwvRDwnZkI/AAAAAAAABJY/7NtivQyMhsI/s1600-h/meethi+paratha.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 230px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SYwvRDwnZkI/AAAAAAAABJY/7NtivQyMhsI/s400/meethi+paratha.JPG" alt="" id="BLOGGER_PHOTO_ID_5299662831621727810" border="0" /></a><br /><strong><u>Ingredients:</u></strong><br /><br /><ul><li><span style="font-size:100%;">1 Bunch - Methi sag or Fenugreek leaves, chopped<br /></span></li><li><span style="font-size:100%;">2 cups - Wheat flour</span></li><li><span style="font-size:100%;">1 - Onion, very finely chopped</span></li><li>1/2 tsp - Red chilly powder</li><li>A generous pinch of Turmeric powder</li><li>Couple of pinches of Jeera or Cumin seeds<br /></li><li>Some coriander leaves, chopped<br /></li><li>Salt to taste</li><li>Water to knead the dough<br /></li><li><span style="font-size:100%;">Oil to smear on the parantha</span><br /><strong><u><br /></u></strong></li></ul><strong><u>Method</u></strong>:<br /><br /><ul><li>Mix all the ingredients except oil and water in a large bowl. Add water slowly and knead it into a soft dough like how you prepare for normal paranthas.</li><li>Take small portions of it and roll it into circles and put on a hot pan and cook both sides. Apply oil on both the sides and cook well. Repeat the process with the rest of the dough.</li></ul><span style="font-weight: bold;">Note:<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><br /></span>You can store this dough in the refrigerator for 3-4 days if kept in air tight containers and use for a quick snack or breakfast or as and when you are hungry.Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com10tag:blogger.com,1999:blog-5093431286389076643.post-40026333088524185672009-02-05T16:42:00.002+05:302009-02-05T16:58:36.693+05:30A moment of joy!!It was been so thoughtful of some of my co-bloggers cum friends to have passed on some very valuable awards to me but I always forget to pass it on. And today morning when I received the award from Varsha I made up my mind to reciprocate my affection towards them as well as their creation by bestowing them with a very unique award - an award created by me exclusively for you all!! Anyways let me start by thanking them - better late than never :)<br /><br />Thanks a lot <a href="http://kitchenflavours.blogspot.com/">Lubna </a>for my first award - the Wylde Woman Award". It sure did make a lot of difference. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrFIyUVyfI/AAAAAAAABJI/toUaLOju3iw/s1600-h/Wilde_WomanAward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 164px; height: 220px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrFIyUVyfI/AAAAAAAABJI/toUaLOju3iw/s320/Wilde_WomanAward.jpg" alt="" id="BLOGGER_PHOTO_ID_5299264666291522034" border="0" /></a><br />Thanks <a href="http://curryworld.wordpress.com/">Veena</a> for passing those bunch of awards like 360 degree foodie award, Butterfly award, Great buddy, Perfect blend of friendship, Yum yum blog award and Kreative blogger award. I was delighted to get all of those!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCvjiexlI/AAAAAAAABI4/9Ual52vLFUM/s1600-h/yum+yum+blog.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 94px; height: 144px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCvjiexlI/AAAAAAAABI4/9Ual52vLFUM/s320/yum+yum+blog.bmp" alt="" id="BLOGGER_PHOTO_ID_5299262033804314194" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCvm_mczI/AAAAAAAABIw/Z3fVVVPJ1vI/s1600-h/kreativ+blogger.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 172px; height: 172px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCvm_mczI/AAAAAAAABIw/Z3fVVVPJ1vI/s320/kreativ+blogger.bmp" alt="" id="BLOGGER_PHOTO_ID_5299262034731758386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SYrCvkLbdQI/AAAAAAAABIo/BGA-cqZLYpw/s1600-h/grea.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 188px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SYrCvkLbdQI/AAAAAAAABIo/BGA-cqZLYpw/s320/grea.bmp" alt="" id="BLOGGER_PHOTO_ID_5299262033976063234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SYrCD5FTrHI/AAAAAAAABIY/5F6xjQaVyag/s1600-h/butterfly.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 167px; height: 199px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SYrCD5FTrHI/AAAAAAAABIY/5F6xjQaVyag/s320/butterfly.bmp" alt="" id="BLOGGER_PHOTO_ID_5299261283673287794" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCED_kwDI/AAAAAAAABIg/04kIjH71eGY/s1600-h/blend+of+friendship.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 82px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrCED_kwDI/AAAAAAAABIg/04kIjH71eGY/s320/blend+of+friendship.bmp" alt="" id="BLOGGER_PHOTO_ID_5299261286602031154" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SYrCDylI0iI/AAAAAAAABIQ/s9Jw-6A_Xf8/s1600-h/360+degree+award.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 219px; height: 165px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SYrCDylI0iI/AAAAAAAABIQ/s9Jw-6A_Xf8/s320/360+degree+award.bmp" alt="" id="BLOGGER_PHOTO_ID_5299261281927746082" border="0" /></a><br />Thanks <a href="http://varshaspaceblog.blogspot.com/">Varsha </a>to have passed on a "Good Chat Blog Award" - the recent most in my kitty of awards!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrAaVlzQEI/AAAAAAAABHw/ZO8IpdXFbJE/s1600-h/Good_chat_blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 143px; height: 200px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYrAaVlzQEI/AAAAAAAABHw/ZO8IpdXFbJE/s200/Good_chat_blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5299259470259634242" border="0" /></a><br />So <a href="http://kitchenflavours.blogspot.com/">Lubna</a>, <a href="http://curryworld.wordpress.com/">Veena </a>and <a href="http://varshaspaceblog.blogspot.com/">Varsha </a>- this one is for the three of you!!<br />I would also pass it on to three other special blogger friends of mine - <a href="http://kitchenmishmash.blogspot.com/">Shn</a>, <a href="http://kaipunyam.blogspot.com/">Tina </a>and <a href="http://mixtomatch.blogspot.com/">Anudivya</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SYq-hKQA3NI/AAAAAAAABHo/q81N19RIfk8/s1600-h/super+duper+chef+award.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 303px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SYq-hKQA3NI/AAAAAAAABHo/q81N19RIfk8/s320/super+duper+chef+award.jpg" alt="" id="BLOGGER_PHOTO_ID_5299257388451290322" border="0" /></a>Feel free to share this award with people you feel are eligible .. Spread a smile around!!<br /><br />Love<br />DivzDivzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com8tag:blogger.com,1999:blog-5093431286389076643.post-46360221673699569372009-02-05T14:48:00.000+05:302009-02-17T16:37:03.446+05:30Unakka Chemmeen Varuthathu or Dry Prawns Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SYqjQjlPg2I/AAAAAAAABHY/IfKPLw7pCtw/s1600-h/dry+prawns+fry.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SYqjQjlPg2I/AAAAAAAABHY/IfKPLw7pCtw/s400/dry+prawns+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5299227416379491170" border="0" /></a><br />"Chorum, rasavum pinne kurachu unakka chemmeen varuthathum ondakil pinne vere onnum venda... :) " meaning if there is rice, rasam and fried dry prawns then there is nothing more to ask for!! This was a very common dialogue at my place. I still remember how my brother and I along with my mother used to wait to have this combination for lunch. (as dry prawns was banned at home by our father) My father, had and i guess still has a strong aversion towards the smell that comes while frying dry prawns. On one hand we used to agree with him that it has a very peculiar smell and the whole neighbourhood would come to know that you are frying dried prawns but on the other hand we used to grieve on it!! So whenever Papa went on for an official tour or so, it would be party time for us. It was a fixed menu and my brother would take his bicycle and rush to that one shop near our home, which used to keep dried prawns in small packets and hang it on a hanger along with various home-made achaar packets.<br /><br /><span style="font-weight: bold;"></span><strong><u>Ingredients:</u></strong><br /><br /><ul><li><span style="font-size:100%;">1/2 cup - Dry prawns, cleaned (ideal for 2 people)<br /></span></li><li><span style="font-size:100%;">1 - Large Onion, chopped</span></li><li><span style="font-size:100%;">2 sprigs of curry leaf</span></li><li><span style="font-size:100%;">1 tbsp - Oil, preferably coconut oil</span><strong></strong></li><li>1/2 tsp - Red chilly powder</li><li>salt to taste(if required)<strong><u><br /><br /></u></strong></li></ul><strong><u>Method</u></strong>:<br /><br /><ul><li>Heat a pan or kadhai. In the meantime, quickly rinse the prawns in water and drain out all the excess water and put it into the hot pan. Saute till all the water has evaporated.</li><li>When the prawns is free of water, add half the quanity of chopped onion and curry leaves.</li><li>Pour the oil and saute it on medium heat till the onions turn light brown. At this stage add the rest of the onion and curry leaf. Add salt if required. As salt is put while drying the prawns, check whether you really need to add salt or not.</li><li>Fry till the prawns and the first set of onions get crispy. The second set of onions would be a little less done but thats what make it special. If the entire quantity of onion is browned there are chances of the dish tasting burnt.</li><li>Add the chilly powder just 1 minute before you turn off the gas. Mix well till the raw smell is gone.</li><li>Serve hot with rice<br /></li></ul><br />Note:<br />Have fried dry prawns in limited quanity. If consumed in large quanity it can upset your tummy.Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com10tag:blogger.com,1999:blog-5093431286389076643.post-35471982311490816732009-02-04T15:58:00.002+05:302009-02-12T17:39:43.299+05:30Meen Peera or Fish with grated coconutThe New year has come.. And by today this year is shorter by a month!! And yeah I have been missing from this blog world for over a month!! Lot of my friends(who know me personally) called up, smsed and scrapped me asking whether I am alive or not coz I was not active on my blog!! Now that was so sweet of all of them to have showed that affection towards me and motivated me so much that today I am back to business. May be its the new year hang over or something of that sort, today I am short of words so lets get to the recipe directly.<br /><br />Meen Peera is a Central Kerala preparation!! Rather, yet another innovative creation using fish. Its a change from the usual fish curry or fry one has on a regular day. Also called peera at times, it can be prepared using small fish like smelt or locally refered as Kozhuva and occasionally using small sardines too!! I have had peera of seer fish (Ney meen) once and have heard people say that even tuna can be used. So basically what I learnt is that there is no hard and fast rule as to which fish to be used for Peera!! Its a very easy recipe - less time, less oil, less spice!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2GqJo_brSTc/SYlgIZdVccI/AAAAAAAABHI/YEWBz153X1o/s1600-h/meen+peera+green+bkgd.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 271px;" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SYlgIZdVccI/AAAAAAAABHI/YEWBz153X1o/s400/meen+peera+green+bkgd.JPG" alt="" id="BLOGGER_PHOTO_ID_5298872133967245762" border="0" /></a><br /><strong><u>Ingredients:</u></strong><br /><ul><li>250<span style="font-size:100%;"> gms - Fish of your choice( i used sardine for this time)</span></li><li><span style="font-size:100%;">2 pieces - Kokum (kudampuli)</span></li><li><span style="font-size:100%;">5-6 - Shallots<br /></span></li><li><span style="font-size:100%;">2-3 - Green chillies</span></li><li><span style="font-size:100%;">3/4 cup - Grated coconut</span></li><li><span style="font-size:100%;">1/2 '' piece - Ginger</span></li><li><span style="font-size:100%;"><span style="font-family:times new roman;">1 </span>tsbp - Coconut oil</span></li><li><span style="font-size:100%;">1/2 tsp - Mustard seeds</span></li><li>2 - Shallots, sliced</li><li>1 sprig of curry leaf<br /></li><li><span style="font-size:100%;">Salt to taste</span></li><li><span style="font-size:100%;">Water to cook</span><strong><u><br /><br /></u></strong></li></ul><strong><u>Method</u></strong>:<span style="font-weight: bold;"></span><br /><br /><ul><li>In a mixer, make a coarse paste of coconut, chillies, ginger and shallots and keep aside.</li><li>In a meen chatti( traditional earthen pot), put the cleaned and washed fish, turmeric powder, salt, kokum and little water and mix well and put the pot on the flame with a lid on. Cook till the fish is done. As I had medium sized sardines I had cut the fish into 2-3 pieces thus while stirring it, the fish broke into pieces. So very carefully stir it.</li><li>Once the water evaporates, add the ground coconut paste into the fish and cook for 2 more minutes and turn off the gas.<br /></li><li>Take another pan and heat coconut oil and splutter mustard seeds and saute in the shallots and curry leaves and pour it onto the dish and mix again.<br /></li><li>Serve immediately with rice<br /></li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com7tag:blogger.com,1999:blog-5093431286389076643.post-64991732411450541252008-12-31T10:31:00.000+05:302008-12-31T10:31:00.911+05:30Happy New Year<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SVSvrgdg4xI/AAAAAAAABF4/n-Hmo_mYAVk/s1600-h/DSC03253.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SVSvrgdg4xI/AAAAAAAABF4/n-Hmo_mYAVk/s400/DSC03253.JPG" alt="" id="BLOGGER_PHOTO_ID_5284041424795394834" border="0" /></a>Let the roads that you take be less traveled and may each path take you to the best of things in Life!! Hoping and wishing the best of happenings in this New Year for all you beautiful people out there..<br /><br /><div style="text-align: center; font-weight: bold; color: rgb(102, 255, 255);">HAPPY NEW YEAR!!<br /></div><span style="text-decoration: underline;"></span>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com5tag:blogger.com,1999:blog-5093431286389076643.post-16300778715055040132008-12-26T14:45:00.006+05:302009-02-12T17:39:43.300+05:30Achari Murg or Chicken made in pickle spiceIt was Christmas yesterday and we got onto task to try out something special and we browsed through the internet for what to be made!! We came across lots of recipes and got all the more confused and hence thought of referring to our good old (treasure) recipe book and found this recipe which was a cut out from a magazine.
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<br />Without much of preface I am directly writing the recipe. There are couple of reasons for no story this time. One is that I am leaving for my hometown tonight for a 10 day long vacation and the excitement to meet my family is bubbling and bursting . And secondly I have nothing to write about this time(probably my brain is not working well today)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2GqJo_brSTc/SVSk3dGL5gI/AAAAAAAABFo/mnKxLOj_MGE/s1600-h/achari+murg.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SVSk3dGL5gI/AAAAAAAABFo/mnKxLOj_MGE/s320/achari+murg.JPG" alt="" id="BLOGGER_PHOTO_ID_5284029535422768642" border="0" /></a>
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cuser%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><strong><u>Ingredients:</u></strong>
<br /><ul><li>700 gms - Chicken, curry cut pieces</li><li>2 - Onions, chopped finely</li><li>1/2 tsp - Nigella seeds or Kalonji </li><li>1 tsp - Cumin or Jeera
<br /></li><li>1 tsp - Fennel or Saunf</li><li>1/2 tsp - Fenugreek Seeds or methidana
<br /></li><li>3 tbsp - Thick curd
<br /></li><li>1/2 tsp - Red Chilly powder</li><li>1/2 tsp - Turmeric powder</li><li>2 - Tomatoes, chopped finely</li><li>2 - Green Chillies, slit
<br /></li><li>Juice of 1 Lemon
<br /></li><li>Coriander leaves for garnish
<br /></li><li>3 tbsp - Oil
<br /></li><li>Salt to taste</li></ul><strong><u>Method:</u></strong>
<br /><ul><li>Heat a kadhai or wok. Add the chopped onions and saute till it turns brown(a little more than golden brown).</li><li>Now add the nigella, fennel, fenugreek and cumin seeds. Mix well. Add the cleaned chicken into this and roast well on high flame for around 4 minutes. The chicken might stick to the kadhai thus stir gently.</li><li>Once oil starts separating, add the yoghurt and saute on medium heat till the curd is mixed well. Then add the red chilly powder and turmeric powder and saute till oil separates further. Add the tomatoes, green chillies and required salt and saute well. The more you saute the more darker the gravy gets.
<br /></li><li>Add 1/2 cup of water and cover amd cook for 10 minutes or till the chicken is soft.</li><li>Add lemon juice and garnish with coriander leaves.<span style="font-size: 12pt; font-family: "Times New Roman";"></span></li><li>Serve hot with rotis, parantha or naan
<br /></li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com3tag:blogger.com,1999:blog-5093431286389076643.post-57486991476679759642008-12-24T21:34:00.005+05:302008-12-26T15:12:49.504+05:30Merry Christmas with a Easy Fruit CakeIts Christmas time and unfortunately I really do not feel it here in the air, except for the surprisingly cold weather and for the malls being lit up and decorated - the colors of Christmas is not showing up elsewhere. No unusual shopping spree, no multi colored stars hung on the roads for sale, no Santa Claus in front of shops, no specially lit disco lights on the streets, no carols being heard in the neighbourhood.. And above all no one to invite us home for a Christmas Lunch with mouth watering dishes, wine and cake!!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SVJj1Styc3I/AAAAAAAABFg/1dATF0WIpLY/s1600-h/fruit+cake+3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SVJj1Styc3I/AAAAAAAABFg/1dATF0WIpLY/s320/fruit+cake+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5283395080067117938" border="0" /></a>
<br />So we decided that why not celebrate it on our own in our small home, eating good food, shopping and by watching the special Malayalam movies telecasted on TV :)!! The thought that no one is going to gift us a bottle of wine and fruit cake made me make the favorite Christmas time must have, the fruit cake.. I have my mom's version which doesnt need any liquor like rum or brandy. (We never used liquor in our fruit cakes because we never had anyone who drinks!!) And moreover when the final product tastes as good as a cake with liquor, what is the need to add something which is anyways not so good for your health!!
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cuser%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><strong><u>Ingredients:
<br /></u></strong><ul><li>250 gms - All purpose flour
<br /></li><li>225 gms - Sugar powder</li><li>200 gms - Butter, at room temperature </li><li>250 gms - Mixed dry fruits (Golden raisins, Black currants, Dates, Glaced cherries, Cashewnuts, Almonds)</li><li>20 gms - Candied orange rind
<br /></li><li>1.5 tsp - Mixed spice powder(cinnamon, cloves, caraway seeds(shahjeera))</li><li>1 tsp - Baking powder </li><li>3 Nos - Eggs, at room temperature </li><li>2 tsp - Vanilla essence</li><li>1/2 cup - Sugar </li><li>1/4 cup- Water</li></ul><strong><u>Method:</u></strong>
<br /><ul><li>Heat a deep pan, put 1/2 cup of sugar into it and let it melt. Do not stir at this point. When its starts browning stir occasionally and when it comes to a boil switch of the gas and shift the pan into the sink and slowly, pour the 1/4 cup of water into the pan and stir. Empty this into a bowl and allow it to cool.
<br /></li><li>Sieve flour, baking powder and spice powder.</li><li>Chop all the dry fruits and add to the sifted flour mixture and mix well and keep aside. If this process is skipped, the fruits will settle down on the bottom after baking</li><li>Grease a butter paper and insert into a lightly greased cake tin. I opted for a round tin.
<br /></li><li>Preheat the oven at <meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cuser%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style=";font-family:";font-size:12;" >180° C</span></li><li>Beat butter and sugar powder until fluffy. Add the eggs one at a time with vanilla essence and beat well.
<br /></li><li>Add the caramel syrup and mix well.</li><li>Now fold the flour into the butter-egg mixture and mix well.</li><li>Empty the batter into the tin and keep it into the preheated oven and bake it for minimum 45 minutes. Insert a toothpick and check if done. If the toothpick comes out clean, then take it off the oven and let it cool.
<br /></li></ul>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2GqJo_brSTc/SVJjtQXyO9I/AAAAAAAABFY/z92Sq2O8kv4/s1600-h/fruit+cake+in+tin.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 292px;" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SVJjtQXyO9I/AAAAAAAABFY/z92Sq2O8kv4/s320/fruit+cake+in+tin.JPG" alt="" id="BLOGGER_PHOTO_ID_5283394941999004626" border="0" /></a>
<br /><ul><li>Serve with home made sweet wine if available.</li></ul>So you all out there having a visual feast of colors, have a great Christmas!! Have lots of food and wine but don't drink and drive ;)
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<br /><div style="text-align: center;"><span style="font-weight: bold;">Merry Christmas!!</span>
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<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2GqJo_brSTc/SVJjlkROOvI/AAAAAAAABFQ/wjIE3dret_8/s1600-h/fruit+cake2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SVJjlkROOvI/AAAAAAAABFQ/wjIE3dret_8/s320/fruit+cake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5283394809901234930" border="0" /></a>
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<br />Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com3tag:blogger.com,1999:blog-5093431286389076643.post-69750200093912789272008-12-16T18:41:00.008+05:302009-02-12T13:16:09.454+05:30Easy Doughnuts<a href="http://2.bp.blogspot.com/_2GqJo_brSTc/SUelcf2H6tI/AAAAAAAABFI/n4cx1Kls2EI/s1600-h/donut+piled.JPG"><img id="BLOGGER_PHOTO_ID_5280370997118626514" style="margin: 0px auto 10px; display: block; width: 300px; height: 298px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SUelcf2H6tI/AAAAAAAABFI/n4cx1Kls2EI/s320/donut+piled.JPG" border="0" /></a><br />I never knew doughnuts were so easy to make until the day I saw <a style="font-weight: bold;" href="http://allrecipes.com/Recipe/Super-Easy-Doughnuts/Detail.aspx">this</a> site and made up my mind to make it the very moment forgetting the calorie and fat content in it.<br /><br />It was around 5:30 in the evening today when I started the prep, thinking that I can finish off by the time my hubby is back from work. But to my surprise I finished of my work, cleaned up the place, washed the dishes, took pictures, formatted them and now posting it at 6:30 p.m. It was that easy and just too good. Off late I haven't had such good doughnuts. It just melted away in the mouth.<br /><br />I was so apprehensive about making them because I am not too good with confectionery and baking, thus ended up taking just half the quantity of ingredients. I also considered the fact that 18 doughnuts(according to the author of the recipe on allrecipes.com) would be too much for 2 of us to eat, even if it turns out to be good. I got 8 doughnuts out of this quantity. So my recipes goes like this. I also followed couple of comments mentioned by some reviewers which made the process easier.<br /><br /><a href="http://1.bp.blogspot.com/_2GqJo_brSTc/SUelX6UEGuI/AAAAAAAABFA/yEmBFLZoAJs/s1600-h/donut+rings.JPG"><img id="BLOGGER_PHOTO_ID_5280370918324181730" style="margin: 0px auto 10px; display: block; width: 320px; height: 143px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SUelX6UEGuI/AAAAAAAABFA/yEmBFLZoAJs/s320/donut+rings.JPG" border="0" /></a><br /><strong><u>Ingredients:</u></strong><br /><ul><li>1.5 tbsp - Yoghurt</li><li>1/4 cup -Powdered sugar</li><li>1-2 tbsp - Butter, at room temperature</li><li>1/2 of an Egg </li><li>3 drops - Vanilla essence</li><li>3/4 cup - All purpose flour </li><li>A pinch - Baking soda</li><li>A pinch - Salt </li><li>Oil for deep frying </li><li>Some flour for dusting the marble</li><li>Some sugar powder for dusting</li></ul><p><strong><u>Method:</u></strong></p><ul><li>Cream butter and sugar in a bowl till smooth</li><li>Add the egg and vanilla essence and mix well</li><li>Sift the baking soda, salt and flour and keep aside</li><li>Stir in the flour mixture into the butter-sugar mixture alternating it with yogurt. </li><li>Mix and kneed well until you form a soft dough out of it. </li><li>Clean the kitchen marble and dust it with some flour and roll the dough on to the surface in 1/3 inch thickness. </li><li>Cut the dough using a doughnut cutter and let it stand for 10 minutes. As I did not have a doughnut cutter I used a small bowl with a sharp edge and bottle cap to get the shape. The dough which is cut from the center was collected and rolled again and cut. </li><li>After 10 minutes, heat enough oil in a wok type utensil and fry them till golden brown on medium low flame. It wouldnot take more than a minute to fry them. Strain onto kitchen paper towels and when still warm roll them on a pile of sugar powder and dust them well. Serve immediately. </li></ul><a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SUelSqED5EI/AAAAAAAABE4/JIFeBVoOxmY/s1600-h/donut+stack.JPG"><img id="BLOGGER_PHOTO_ID_5280370828062745666" style="margin: 0px auto 10px; display: block; width: 195px; height: 320px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SUelSqED5EI/AAAAAAAABE4/JIFeBVoOxmY/s320/donut+stack.JPG" border="0" /></a> My doughnuts have become cold and hubby has still not come home. :( Guess its his bad luck!!Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com5tag:blogger.com,1999:blog-5093431286389076643.post-47017487547119190952008-12-15T15:57:00.018+05:302009-02-12T17:39:43.302+05:30Kurumulaku ittu Mathi Varuthathu or Sardines Fried with ground pepperohile browsing through some of my old pictures on my system, I became all nostalgic about home, Cochin and above all, Kerala!! Suddenly my thoughts ran up to those narrow lanes of Fortkochi, Jew Street and Broadway which was infused with the distinct smell of spices. Cinnamon, cardamom, pepper, cloves, nutmeg, mace - you could smell it all there. The Broadway(on the contrary, not at all a broad street) was one of the streets I had to pass by every evening after work to get to the nearest bus stop. The smell of the spices enthused me even at that hour of the day. And ever since I remember the place, it always smelled and looked the same sans a few new shops.<br /><br />Staying in this city rich for its spice trade, every family who has some land around their houses or in their backyard would make sure that they plant few essential spices. We too have some pepper vines climbing onto couple of adakkamaram(Arecanut trees), a nice and shady nutmeg tree, an all spices tree and a cinnamon tree in and around our house. Thanks to my father who planted all those trees that I could grow up seeing all of those spices. And no matter how far away from home I am, I would definetly carry a nice jar full of home grown black peppercorns for sure.<br /><br /><a href="http://1.bp.blogspot.com/_2GqJo_brSTc/SUZIM37hUHI/AAAAAAAABEo/5iCFJXNS1k4/s1600-h/blackpepper.JPG"><img id="BLOGGER_PHOTO_ID_5279986999147712626" style="margin: 0px auto 10px; display: block; width: 219px; height: 168px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SUZIM37hUHI/AAAAAAAABEo/5iCFJXNS1k4/s200/blackpepper.JPG" border="0" /></a><br />This fish fry is something which is very special to me because I crafted out of my own imagination using our own peppercorns and my hubby just loves it. We could have it everyday and still want for more. The taste obviuosly comes out of the pepper which is the main ingredient.<br /><br /><div><div><div><div><div><a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SUYzXKWKntI/AAAAAAAABDg/rkLZVa7Fh9k/s1600-h/fish+fry%28Chaala%29.JPG"><img id="BLOGGER_PHOTO_ID_5279964086145818322" style="margin: 0px auto 10px; display: block; width: 320px; height: 173px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SUYzXKWKntI/AAAAAAAABDg/rkLZVa7Fh9k/s320/fish+fry%28Chaala%29.JPG" border="0" /></a><strong><u></u></strong></div><div><strong><u></u></strong></div><div><strong><u>Ingredients:</u></strong></div><ul><li>5-6 Nos - Sardines</li><li>Coconut Oil or refined oil, to shallow fry</li><li>1 tsp and more - whole balck peppercorns </li><li>1/2 tsp - Turmeric powder</li><li>Salt to taste</li><li>2-3 - Shallots </li><li>1 tsp - Ginger Garlic paste</li><li>2 sprigs - Curry leaves</li></ul><p><strong><u>Method:</u></strong></p><ul><li>Clean and cut the fish and score them and keep aside</li><li>Roughly grind all the ingredients and apply on to the fish. Apply it thoroughly on to the fish and smear the masala on the cuts. Let it remain for minimum half an hour</li><li>Heat a pan and pour some oil according to your wish. I use coconut oil most often, which increases the flavor. When the oil is hot, place the marinated fish and let it fry for sometime on both the sides over a medium low flame. As the masala paste is coarse there are chances of it getting browned faster and might sometimes burn also. So make sure the masala is just browned and not burnt(like what happened to couple of my fishes). This preparation is at its best when the fish is not too crisp. </li><li>Serve hot and sizzling with rice. </li></ul><p><strong><u>Note: </u></strong>If you can manage to get fresh green peppercorns, you can replace the black ones with them, which would taste even better. </p></div></div></div></div>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com5tag:blogger.com,1999:blog-5093431286389076643.post-10758846579630133542008-12-12T21:33:00.002+05:302008-12-12T21:33:00.688+05:30Cocoa Coffee SouffleIt was on a lazy afternoon(when I had absolutely nothing to do), that I was flipping through my recipe book. This book was created around 5-6 years back, from a bundle of cut outs from magazines and news papers my parents & I collected over a period of 2 decades. My mom used to cut the recipes and dad used to carefully keep all those cut outs in an old blue briefcase. And often on Sunday afternoons we used to browse through it to see what new can we try for that afternoon.<br /><br />Years passed by, the collection increased and my parents transfered the responsibilty to me. Thats when I meticulously sorted it out and discarded the once which I would not give a try and pasted and indexed that book for an easy reference. And today because of this reason I consider this book of ours as a Treasure Book.<br /><br />A small excerpt from my book. Now this book has some handwritten recipes too, which I have either noted when aired on the television or told by my mother over the numerous STD calls we make discussing recipes.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5278138803876897890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_2GqJo_brSTc/ST-3RwBJpGI/AAAAAAAABCw/uEjFODAbk8M/s320/DSCN4080.JPG" border="0" />And last week while I was flipping through those pale yellow pages, I came across this recipe of a souffle which I have been eyeing for a long time. I have never tried my hand on souffles ever before. And now because of this blog I had the motivation to try it out. </p><p>The one which I thought of trying was the Chocolate Souffle but when I started accumulating the materials required, I found that I just had only 1 tbsp of cocoa whereas it required 3-4 tbsps. Thats when I thought I would alter it according to my availability of products and ended up with a new souffle all together, and I christened it as the "Cocoa coffee souffle". </p><a href="http://4.bp.blogspot.com/_2GqJo_brSTc/ST-xo8WHcZI/AAAAAAAABCQ/7HfJwAdFSOY/s1600-h/coco+coffee+souffle.JPG"><img id="BLOGGER_PHOTO_ID_5278132605253284242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_2GqJo_brSTc/ST-xo8WHcZI/AAAAAAAABCQ/7HfJwAdFSOY/s320/coco+coffee+souffle.JPG" border="0" /></a><strong><u> Ingredients:</u></strong><br /><ul><li>1/3 tbsp - Cornflour</li><li>2 tsp - Gelatin</li><li>1/2 tsp - Instant coffee powder</li><li>50 gms - Sugar</li><li>A pinch of Salt </li><li>1 tbsp - Cocoa powder</li><li>25 gms- Sugar </li><li>1.5 cup - Milk </li><li>1 - Egg, separated</li></ul><p><strong><u>Method:</u></strong></p><ul><li>Separate the egg yolk and egg white into two clean dry bowls.</li><li>Mix together cornflour, gelatin, coffee powder, 50 gms of sugar and salt in a heavy bottomed pan and swtich on the gas, keeping the flame low. Pour the milk slowly into it the pan while stirring the mixture continuously. Pour the milk in installments and not at once. </li><li>Once the entire milk has been stirred in, add the 25 gms of sugar and cocoa into the milk mixture and keep stirring. You will see that the mixture is thickening. Remove the pan from the gas when medium thick. </li><li>Beat the egg yolk with a fork and slowly pour it into the milk mixture. Stir well and keep the pan again on medium heat. Let it start boiling. When you see the first bubble come, switch off and keep the pan onto a tray of ice water. Let it cool.</li><li>Simultaneously, beat the egg white with a beater or whisk and make it stiff. </li><li>When the mixture has completely cooled down, slowly fold the stiff egg white into the mixture with a spatula. You will notice that the volume of the mixture suddenly increases when you add the egg white. That is how it ideally should be. And this is the difference between making a mousse and souffle. </li><li>Now transfer it into small glasses and let it set in a refridgerator till you serve. Serve chilled.</li><li>When serving you may decorate it with grated chocolate, cherry, icing sugar etc.</li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com6tag:blogger.com,1999:blog-5093431286389076643.post-16024113192903679652008-12-10T17:19:00.002+05:302009-02-12T17:39:43.303+05:30Njandu Varutharachathu or Kerala Style Crab curry - Obviuosly with oodles of coconut oil and coconutWhenever I eat crab, I just get reminded of one thing which my mom always says. "Njandu curry ondankil, randu curry venda!!"(means if there is crab curry, you neednot have another curry). And I often I related that statement of my mother as her laziness to cook more dishes the day crab was cooked.<br /><br />As a kid, I never adored it as it was so difficult to eat them. The art of eating crab is something that one learns through years of practice. The day I learnt to eat them, I started enjoying it. To be frank, it is so difficult to eat crab minding your table manners. The day this thought struck my mind, things bacame easier!! And from then on I made it a point not to eat crab at a restuarants(unless and until its some preparation using the crab meat and doesn't involve the shell)!! Not having tasted many preparations with crab, I always tend to love the good old Kerala preparation, which my mother, aunts, mother in law and hubby makes!! This version comes from my hubby who is an expert in making sea food!!<br /><br /><a href="http://1.bp.blogspot.com/_2GqJo_brSTc/ST-rald5TlI/AAAAAAAABCI/G-flbwi_ED8/s1600-h/njandu+varutharachathu.JPG"><img id="BLOGGER_PHOTO_ID_5278125761523961426" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/ST-rald5TlI/AAAAAAAABCI/G-flbwi_ED8/s320/njandu+varutharachathu.JPG" border="0" /></a><strong><u>Ingredients:</u></strong><br /><br />To cook:<br /><ul><li>1/2 Kg - Crab, cleaned and cut</li><li>1" piece - Ginger</li><li>1 sprig of curry leaf</li><li>1 tsp - Turmeric Powder</li><li>1/2 - Raw banana or 1 potato, cubed (optional)</li><li>Salt to taste</li><li>Water to cook</li></ul><p>To roast and grind: </p><ul><li>A ittle more than 1/2 cup of lightly packed finely grated fresh Coconut</li><li>4 - cloves</li><li>1" piece - Cinnamon</li><li>1 small pod of cardamom</li><li>1 tsp - Black peppercorns</li><li>2 cloves - Garlic</li><li>2 tsp - Coriander powder</li><li>2 tsp - Chilly powder</li><li>A generous pinch - Fennel seeds or perinjeerakam</li><li>1 tsp - Coconut Oil</li></ul><p>For Tempering:(Optional)</p><ul><li>1 tsp - Mustard seeds</li><li>2-3 - Shallots, thinly sliced</li><li>1 sprig - Curry leaf</li><li>1 tbsp - Coconut Oil</li></ul><p>Method:</p><ul><li>Clean the crab and cut the major part into two. The legs need to be crushed a bit. You can ideally just give a light crush with a pestle until you see cracks on the shell. This is done so that the spices and salt gets into the juicy flesh. </li><li>Now, in a pan, put all the ingredients in the 'To cook' section and pour required water and bring it to a boil and simmer and cook till the crab turns orange in color. If excessive water, turn the flame to medium high and evaporate it till the level you desire. We like a little thick gravy thus not much of water was retained. </li><li>Meanwhile, in a pan, pour the coconut oil and roast all the ingredients leaving the chilly and coriander powder. When the coconut turns nice and brown, add the coriander and chilly powder and stir continuously till the raw smell is gone. Make sure the mixture doesnt get burnt, for which you need to keep the flame medium low and keep stirring continously. Let it cool and grind it with very little water to a fine paste. The finer the paste, the better the curry's texture gets </li><li>Once done empty the masala paste into the cooked crab and mix well. If water is required add water according to your wish. Let the crab simmer in this masala for 10 minutes till all the aroma gets into the crab.</li><li>In a pan, pour 1 tbsp of oil and put in the mustard, shallots and curry leaf and pour on top of the curry. Close the lid and let it stand for 10 minutes and serve with Rice. Tempering is not a must do. I generally skip it as I cannot simply wait to have it. And yet another reason being less oil too</li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com7tag:blogger.com,1999:blog-5093431286389076643.post-8396718884222163772008-11-26T22:21:00.002+05:302009-02-12T17:39:43.305+05:30Kerala Muslim Style Chicken Biriyani<a href="http://4.bp.blogspot.com/_2GqJo_brSTc/SQKuB4TAW4I/AAAAAAAAA9c/_Fsg8F7rros/s1600-h/chicken+biriyani.JPG"><img id="BLOGGER_PHOTO_ID_5260958662037363586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SQKuB4TAW4I/AAAAAAAAA9c/_Fsg8F7rros/s320/chicken+biriyani.JPG" border="0" /></a>It was a lazy sunday morning when both of us got the starnge craving for good Biriyani!! But instead of going to Paradise(a famous outlet in Secunderabad for Biriyani's) we decided to make it at home. Everyone says that being in Hyderabad why do you have to cook biriyani?? Whenever you feel like eating one, hop on to the nearest joint and you can get a decent one!! But very ironically the so much hyped Hyderabadi Biriyani didnot please neither my hubby's nor my taste buds!! After trying out from the best places here, my search for Biriyanis in this city's restuarants ended!! Thus I started my endeavor with lots of hope to recreate the taste of the Chicken Biriyani from my own homeland, Kerala!! The taste of the sumptuous Chicken Biriyani of Sagar Hotel in Calicut (which I had a decade ago) or the modest Kaikka's Biriyani from Mattanchery made me search the internet for the most authentic recipe.. In such a search I stuck against Mishmash's recipe!!<br /><a href="http://kitchenmishmash.blogspot.com/2007/09/chicken-biryani-indian-rice-flavored.html">http://kitchenmishmash.blogspot.com/2007/09/chicken-biryani-indian-rice-flavored.html</a><br /><br />It was this recipe on Shn's blog which enticed me to try it out no matter how much ever hard work I had to put in!! With almost half the quantity of rice and chicken it took me long 3 hours in the kitchen!! Was wondering how much time Shn took :D. Anyways, Shn, thanks a ton for sharing this recipe..<br /><br />With certain minor changes in the procedure and ingredients I recreated the taste which I have been lingering to have!!<br /><br />I started with the cooking of rice using the traditional stove top method and for the first time I got the most perfectly cooked basmati rice. The chicken kurma had the perfect color it should have had, I guess!! And the very instance I tasted the kurma, I became so sure that the Biriyani is going to be a hit!!<br /><br /><a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SQKoYextLjI/AAAAAAAAA9U/v_px4TFqOnE/s1600-h/biriyani+masala.JPG"><img id="BLOGGER_PHOTO_ID_5260952453254032946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 279px; CURSOR: hand; HEIGHT: 199px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SQKoYextLjI/AAAAAAAAA9U/v_px4TFqOnE/s320/biriyani+masala.JPG" border="0" /></a>I did the closing ceremony by using the dum method as Shn had mentioned that it is a better way of making biriyani. For which, I greased a large vessel with lots of ghee (do not use steel vessel – the biriyani might get burnt). Randomly placed some chicken pieces along with gravy in the bottom of the dish; then spread some cooked rice, and sprinkled some ground aromatic masala mix; some fried cashew, raisins, fried onions and finely chopped coriander leaves, some ghee and some beaten curd.(Adding ghee and curd made it moist.) Repeated this layering process until the chicken kurma and rice got over. The layering should end with rice which should be topped with fried nuts, raisins, fried onions and finely chopped coriander leaves.<br />Then sealad the lid with the atta dough and cooked over low heat for 20-30 minutes. Once the gas was turned off I let it remain unopened for around 1 hour.<br /><br />But the tragedy was that, by the time I was done with the Biriyani my hubby got all impatient and hungry that we pounced on to it and I forgot to take the end products picture. The picture which I have uploaded was the left over which I reheated and had the next day!! Hope to upload a pic next time I make it.. For then, Eat loads and enjoy!!Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com6tag:blogger.com,1999:blog-5093431286389076643.post-382393908165147352008-11-13T19:59:00.010+05:302009-03-20T13:45:10.674+05:30Spicy Mixed Noodles & Dry Chilly CauliflowerI think I have mentioned innumerable times about my liking towards Chinese food and how much my husband and I keep visiting restaurants (but obviously Chinese) time and time again. There have been times when we decide purposefully to go to a non-Chinese restaurants and end up eating a fried rice or Chinese starter or at least a Chinese soup. So without wasting too much of time lets jump to today's menu : Spicy Mixed Noodles and Dry chilly cauliflower(very Indian way - Microwave cooking)<br /><br /><strong><u>Spicy Mixed Noodles:</u></strong><br /><a href="http://4.bp.blogspot.com/_2GqJo_brSTc/SRxCsh3vcKI/AAAAAAAAA-0/0XAqsvDd7h0/s1600-h/egg+noodles.JPG"><img id="BLOGGER_PHOTO_ID_5268158996890480802" style="margin: 0px auto 10px; display: block; width: 320px; height: 239px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_2GqJo_brSTc/SRxCsh3vcKI/AAAAAAAAA-0/0XAqsvDd7h0/s320/egg+noodles.JPG" border="0" /></a><br /><strong>Ingredients: </strong><br /><ul><li>1 pack - Hakka Noodles(generally available in supermarkets) </li><li>1 tsp - Oil </li><li>1 - Carrot, thinly sliced </li><li>10-12 - Beans, thinly sliced diagonally </li><li>1/4 cup - Cabbage, sliced </li><li>1/2 - Capsicum, sliced </li><li>2 - Eggs (optional, omit if Vegetarian)</li><li>1/4 cup - Chicken, cooked and shredded (optional, omit if Vegetarian)</li><li>1 tsp - Tabasco sauce (generally used for Barbequed dishes, but this adds a peculiar taste to food and adds a lot of heat) </li><li>1 tsp - Chilly sauce </li><li>1 tsp - Soya sauce </li><li>Pepper (according to taste) </li><li>Salt to taste </li><li>2 tbsp - Oil </li></ul><p><strong>Method: </strong></p><ul><li>Cook and strain the noodles with a teaspoon of oil and let it cool for an hour. </li><li>Add a 1 tsp of oil and heat a wok or deep kadhai. Scramble the eggs with some salt and pepper and keep aside. </li><li>Add 1 more tsp of oil and saute the shredded chicken with salt and pepper and keep it aside.</li><li>Add the rest of the oil and add the beans and carrot and saute for 2 minutes and add the cabbage and capsicum and saute for another 2 minutes. The veges should not be overcooked but crunchy. </li><li>Once done empty the noodles into the wok and mix well and saute for 2 minutes. </li><li>Add all the sauces and mix well. If required add pepper powder and salt. For extra heat(spice) you may add Dry red chilly flakes. </li><li>Serve hot.</li></ul><a href="http://2.bp.blogspot.com/_2GqJo_brSTc/SRw8VXsmpQI/AAAAAAAAA-s/ztusPRhEPvM/s1600-h/noodles+chiily+gobi.JPG"><img id="BLOGGER_PHOTO_ID_5268152001952654594" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_2GqJo_brSTc/SRw8VXsmpQI/AAAAAAAAA-s/ztusPRhEPvM/s320/noodles%2Bchiily+gobi.JPG" border="0" /></a><strong><u> Dry Chilly Cauliflower:</u></strong><br /><p><strong>Ingredients:</strong></p><ul><li>1/2 - Cauliflower florets</li><li>2 tbsp - Oil</li><li>1 - Onion, diced</li><li>1/2" piece - Ginger, chopped fine</li><li>2-3 flakes of Garlic, chopped fine</li><li>1 tbsp - Soya sauce</li><li>1/2 tbsp - Vinegar</li><li>4-5 -Green chillies, slit</li><li>1 medium sized - capsicum, diced</li><li>1 tbsp - Cornflour mixed with 1/4 cup water</li><li>1/2 tsp - Sugar</li><li>Salt to taste</li></ul><a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SRw8U7TpmcI/AAAAAAAAA-k/Aoe4HOIJy8Y/s1600-h/dry+chilly+cauliflower.JPG"><img id="BLOGGER_PHOTO_ID_5268151994331797954" style="margin: 0px auto 10px; display: block; width: 300px; height: 225px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SRw8U7TpmcI/AAAAAAAAA-k/Aoe4HOIJy8Y/s320/dry+chilly+cauliflower.JPG" border="0" /></a><br /><p><strong>Method: </strong></p><ul><li>In a microwave proff dish, add the oil, onion, ginger, garlic, soya sauce and cauliflower. Mix and microwave covered for 5 minutes on high.</li><li>Add all the remaining ingredients. Mix and microwave uncovered for 3 minutes. Mix and serve hot.</li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com6tag:blogger.com,1999:blog-5093431286389076643.post-44053811121523148062008-10-28T17:19:00.001+05:302009-02-12T12:15:48.220+05:30Aloo Poha<a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SQF-jpdJd9I/AAAAAAAAA8s/2co3ERsrh8M/s1600-h/aloo+poha1.JPG"><strong><img id="BLOGGER_PHOTO_ID_5260624990634080210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SQF-jpdJd9I/AAAAAAAAA8s/2co3ERsrh8M/s320/aloo+poha1.JPG" border="0" /></strong></a><strong> <u>Ingredients:</u></strong><br /><ul><li>2 cups - Poha / Rice flakes / Avil (thicker ones are the best)</li><li>1 tbsp - Oil</li><li>1/2 tsp - Cumin seeds</li><li>1/2 tsp - Mustard seeds</li><li>2-3 - green chillies, chopped</li><li>1 - Onion, chopped</li><li>1 tsp - Turmeric powder</li><li>1 - Potato, diced</li><li>1 pinch - Sugar</li><li>Salt to taste</li><li>Some Coriander leaves, chopped</li><li>2-3 - Lemon wedges</li></ul><strong><u>Method:</u></strong><br /><br /><ul><li>Put the poha into a large strainer and dip into a bowl of cold clean water. Let it remain for a minutes and take it out. Gently squeeze the water off and spread it onto a plate. This process has to be done very carefully and you should not soak it for too long as the flakes will become mushy. </li><li>Heat a pan with oil and splutter mustard and cumin seeds. Saute in the onion and chillies. Add turmeric and potatoes and cook covered for few minutes.</li><li>Add the soaked and drained poha, sugar and salt into the pan and mix well. If you notice that the flakes are getting dry, turn off the gas and sprinkle some water and cover it for 10 minutes. </li><li>Garnish with coriander leaves, onion and lemon juice. </li></ul><p>Note: You can add any vegetable like french beans, carrot, cauliflower, green peas etc (depending upon your taste and availability) which would make it more interesting and nutritious. </p>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com5tag:blogger.com,1999:blog-5093431286389076643.post-29855579776789060802008-10-26T12:54:00.001+05:302009-02-17T16:40:48.315+05:30Padavalanga Parippu thoran / Snake gourd - Lentil stir fry<a href="http://3.bp.blogspot.com/_2GqJo_brSTc/SQF4jsfxULI/AAAAAAAAA8k/vs38R06XaGY/s1600-h/padavalanga+paripu+thoran.JPG"><img id="BLOGGER_PHOTO_ID_5260618394380619954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_2GqJo_brSTc/SQF4jsfxULI/AAAAAAAAA8k/vs38R06XaGY/s320/padavalanga+paripu+thoran.JPG" border="0" /></a><strong><u> Ingredients:</u></strong><br /><ul><li>1/2 cup - Chana Dal / Kadalaparippu, soaked for 1 hours</li><li>1 - Padavalanga / Snake gourd, thinly sliced</li><li>1/2 tsp - Cumin powder</li><li>2 cloves - Garlic</li><li>2-3 - Green chillies</li><li>1/2 tsp - Turmeric powder</li><li>1/4 cup - Grated coconut</li><li>1 tbsp - Oil</li><li>1 tsp - Mustard seed</li><li>2-3 - Shallots</li><li>1 sprig - Curry leaf</li><li>Salt to taste</li></ul><strong><u>Method:</u></strong><br /><br /><ul><li>Pressure cook the dal with just enough water. Do not cook it too much. The dal should be firm to look at but should get mashed when we press it between the forefinger and thumb.</li><li>Coarsly grind together cumin, garlic, green chillies, coconut and turmeric. Mix it with the cut gourd and add salt and keep it aside for 15 minutes.</li><li>Heat a pan with oil. Splutter the mustard seeds and saute the shallots and curry leaves. Put the gourd and cook covered for 5 minutes with very little water. When done, empty the lentil and stir fry for couple of minutes. Serve hot with rice</li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com2tag:blogger.com,1999:blog-5093431286389076643.post-86208315002950946022008-10-24T15:10:00.002+05:302009-02-12T11:53:38.704+05:30Palak paneerPalak Paneer is one dish liked by every Indian. Its nutritious and also tasty. My first attempt to try it was when I saw those lush green bunches of spinach in one supermarket. I carried them home and made some paneer at home and was all set to go. But was not sure how to make it. Thats when I typed "Palak Paneer+Recipe" in our very own Google and landed up with a loads of recipes. After reading many of them thought of trying something on my own and ended up with one yummy version!!<br /><br /><a href="http://1.bp.blogspot.com/_2GqJo_brSTc/SQBev5OPUKI/AAAAAAAAA8c/UFsNI1ZFedE/s1600-h/palak+paneer.JPG"><img id="BLOGGER_PHOTO_ID_5260308541676146850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_2GqJo_brSTc/SQBev5OPUKI/AAAAAAAAA8c/UFsNI1ZFedE/s320/palak+paneer.JPG" border="0" /></a><br /><br /><strong><u>Ingredients: </u></strong><br /><ul><li>100 gms – Paneer cubes </li><li>2 tbsp - Oil </li><li>1 - Bay leaf </li><li>1/2 tsp – Cumin seeds </li><li>1 - Onion, ground to a fine paste </li><li>2 cloves – Garlic, ground to a fine paste </li><li>1 tsp - Coriander powder </li><li>1 tsp - Cumin powder </li><li>1/2 tsp – Pepper powder </li><li>1 tsp – Garam masala </li><li>1 tsp – Cream (Optional) </li><li>1 tbsp - Grated paneer/cheese </li><li>Salt to taste </li></ul><p><u>To pressure cook: </u></p><ul><li>1 bunch – Spinach </li><li>½” piece – Ginger </li><li>1 – Onion, diced </li><li>1 – Tomato, diced </li><li>2 – Green chillies, slit </li></ul><p><strong><u>Method: </u></strong></p><ul><li>Add very little water and pressure cook the spinach with the rest of the ingredients (just 2-3 whistle is enough) and when done, cool it and puree it </li><li>Heat a pan with 1 tbsp of oil and fry the paneer cubes till golden brown and keep aside. In order to keep the paneer soft, immerse it in some lukewarm water with a generous pinch of turmeric powder.</li><li>In the same pan, heat the rest of the oil and crackle the cumin seeds and sauté the bay leaf. Add the onion and garlic paste and sauté till slight brown. </li><li>Add the coriander powder, cumin powder, pepper and garam masala, salt and sauté for 2 minutes. </li><li>Now add the spinach puree into the pan along with the fried paneer and mix well. Simmer for 2 minutes and turn off the gas</li><li>Garnish with grated cheese/paneer and some fresh cream and serve hot with rotis or paranthas</li></ul>Divzhttp://www.blogger.com/profile/01527177958827592412noreply@blogger.com0