tag:blogger.com,1999:blog-89238896603628033222024-03-18T22:57:19.294-07:00Sweets & Spices~~Playing With UR Taste Buds~~Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-8923889660362803322.post-47469625872966195972018-02-28T11:01:00.000-08:002018-03-01T12:07:09.935-08:00Ragi Seviya Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">One of the most healthiest breakfast recipe one can come across!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">No it is not attractive, It does not need other enhancing ingredients for taste but yet filling and delightful to become 1st meal of the day!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Undoubtedly ragi has so many health benefits that one can really not think of missing it in their daily diet for all those nutrition and nutrients it carry!! It is a common food in many South Indian Households but not as famous as idly dosa sambar vada chutney etc..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Another best way to consume ragi is in the form of vermicelli which we get in markets easily!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It is gluten free and completely safe to consume.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Getting off to the recipe</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-size: x-large;">Ingredients</span></b><span style="font-size: large;">:</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ragi Vermicelli / Seviya - 2 packs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Onion - 1 Chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Green Chillies - 1 slit</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Curry leaves - few</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Grated coconut -2-3 tablespoon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Oil - 2 to 3 tsp</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Mustard seeds - 1/2 tsp</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Urad daal - 1tsp</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Hing - A Pinch</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Preparation:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We need to steam up the vermicelli just as idli. So Prepare idly cooker with water boiling and steam coming up. Once this process starts cut open the packs of vermicelli and dip it in a bowl of water and take it out immediately drip of the extra water and place these vermicelli inthe idly cooker stand and steam it for about 10 mins in medium heat, Once this is done take it out and cool it. When it is cooled nicely try to split open the clump and keep it in a plate so that it does not stick to each other.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Now you are ready to prepare Ragi seviya as you like.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>To make upma</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-You can prepare this within 5 mins</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-In a kadai or non stick pan heat oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add in the mustard seeds and allow it to crackle.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add in curry leaves, hing, urad daal and green chilly cook till urad daal turns a little brown</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add in onion and cook till little soft add coconut and fry for a min till nice fragrance emmite</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add in the seviya and give it a good mix. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add salt and check for taste. Adjust if required!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Add in a little bit of ghee for extra punch of taste.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">-Serve hot or cold dosent make a big difference to the taste. It is absolutely delicious both the ways!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-size: x-large;">Notes</span></b><span style="font-size: large;">:</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">- Can add in some grated ginger while tempering it will give a extra punch!!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">- Adding coconut can be omitted if you dont like or you dont have it for the moment.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">- You can reduce the amount of oil used as per you like but do not add much oil as the vermicelli does not have the tendency to soak up oil. It will also ruin the taste by giving greasy texture in your mouth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">- You can add channa dal instead of urad daal for some crunch!!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">- Best Suit for tiffin box also.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Do try out and let us know how it turned. My MIL also makes another sweeter version of this seviya I shall soon post it when ever possible </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Until next bye bye</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com1tag:blogger.com,1999:blog-8923889660362803322.post-16182269767657421272018-02-27T12:53:00.000-08:002018-02-27T12:53:43.918-08:00Aloo Ghobi Ki Sabzi In Pressure Cooker<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Seasonal Cauliflowers are the most loved and cooked!!</span><br />
<span style="font-family: Verdana, sans-serif;">Among all those exotic dishes which everyone likes to prepare, today I bring a quicky recipe for everyone which is time saver and yumm to taste!!</span><br />
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<a href="https://4.bp.blogspot.com/-nlVwibrhNcw/WpW9I73qEQI/AAAAAAAAUUY/1zNnC4UHNZE7EyO7k5tbfeveiuNE0HmQACLcBGAs/s1600/d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="960" data-original-width="536" src="https://4.bp.blogspot.com/-nlVwibrhNcw/WpW9I73qEQI/AAAAAAAAUUY/1zNnC4UHNZE7EyO7k5tbfeveiuNE0HmQACLcBGAs/s1600/d.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Hi Guys Aara Back again trying to make a come back to blogging so badly but no issues as long I cherish seeing all other blogger friends continue their good work I enjoy watching their blogs and their cooking skills. Sometimes I feel just wow!! Keep up all ur good works dear friends :)</span><br />
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<span style="font-family: Verdana, sans-serif;">Coming to the recipe. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Cauliflower - 1 floret cut into biteable size</span><br />
<span style="font-family: Verdana, sans-serif;">Potatoes - 2 medium cut into biteable size </span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1 Sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard Oil - 3-4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger garlic paste - 2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Tomatoes Chopped - 3 medium size</span><br />
<span style="font-family: Verdana, sans-serif;">chilly powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander Powder - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric Powder - 1/4th tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt as per taste</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander leaves to garnish</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Method</span></b>:</span><br />
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<span style="font-family: Verdana, sans-serif;">- In a pressure cooker heat oil, add onions and cook till little soft</span><br />
<span style="font-family: Verdana, sans-serif;">- Add ginger garlic paste and cook till raw smell goes</span><br />
<span style="font-family: Verdana, sans-serif;">- Add in chopped tomatoes and all dry spices. Cook till tomatoes turn soft. sprinkle some water if u find masalas sticking to the bottom in this process.</span><br />
<span style="font-family: Verdana, sans-serif;">- add in the potatoes and mix it well</span><br />
<span style="font-family: Verdana, sans-serif;">- Add in the gobis and stir well till it coats with masalas</span><br />
<span style="font-family: Verdana, sans-serif;">- Add 1/2 cup of water and salt to taste pressure cook for 2 whistles</span><br />
<span style="font-family: Verdana, sans-serif;">- Allow the pressure to drop. Open the lid and add coriander leaves, check for salt and serve with roti or parathas!!</span><br />
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<a href="https://1.bp.blogspot.com/-eRhGsHCUviE/WpW6Xjt1F-I/AAAAAAAAUUM/umC30_FaP_05DI18pE9QlPjF2SJDKgQDQCEwYBhgL/s1600/c%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="540" data-original-width="960" src="https://1.bp.blogspot.com/-eRhGsHCUviE/WpW6Xjt1F-I/AAAAAAAAUUM/umC30_FaP_05DI18pE9QlPjF2SJDKgQDQCEwYBhgL/s1600/c%2B%25281%2529.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Notes</span></b>:</span><br />
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<span style="font-family: Verdana, sans-serif;">- You can use any oil you like but sometimes I change my cooking oil for certain recipes. You can trust me it will not give any foul odor to the dish after cooked</span><br />
<span style="font-family: Verdana, sans-serif;">- The starting process barely take 5 mins so dont panic with the written procedure practically its much quick!!</span><br />
<span style="font-family: Verdana, sans-serif;">- Never add potatoes to tomato based curry or sabzi until you cook the tomato 1st. Potatoes never cook, it will stay hard no matter how long you try to cook to make it soft</span><br />
<span style="font-family: Verdana, sans-serif;"> I have no scientific clearance here to talk about, but just my personal experience while making sabzi either add tomatoes 1st and cook it before you add potatoes as mentioned above. </span><br />
<span style="font-family: Verdana, sans-serif;">Or if making sabzi in kadai add tomatoes at the end and cook in low flame. This is my moms method and I will surely try to upload her way of cooking as well sometime in future!</span><br />
<span style="font-family: Verdana, sans-serif;">- If you find more water after cooking just switch on the flame n allow all the moisture to dry. dont mix the veggies in this duration as the veggies after being pressure cooked will be soft. mixing might mash them up. </span><br />
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<span style="font-family: Verdana, sans-serif;">Hope you liked reading my post </span><br />
<span style="font-family: Verdana, sans-serif;">I wish you try out this quicky sabzi and let me know how it turned :)</span><br />
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<span style="font-family: Verdana, sans-serif;">Cya until next bye bye...</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com1tag:blogger.com,1999:blog-8923889660362803322.post-67070574624025600332017-06-07T11:43:00.002-07:002017-06-07T11:43:41.754-07:00Red Chutney For Chaats<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">This is a must must must chutney for any Chaat Items Also called as Garlic Chutney. Do Try!!</span><br />
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<a href="https://2.bp.blogspot.com/-KMXMYpiJ898/WTgxoy9RNYI/AAAAAAAAUOo/GhJvNJGLSeMghAZUlZAAhU223sIpDhwdACLcB/s1600/channa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="540" data-original-width="960" src="https://2.bp.blogspot.com/-KMXMYpiJ898/WTgxoy9RNYI/AAAAAAAAUOo/GhJvNJGLSeMghAZUlZAAhU223sIpDhwdACLcB/s1600/channa.jpg" /></span></a></div>
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<span style="font-size: large;">Its good to write back in the blog!! Looks like my zeal to try new things has croped up once again</span><br />
<span style="font-size: large;">So this Ramadan I am trying new simple things to treat myself </span><br />
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<span style="font-size: large;">I love chaat items alot and was browsing for simple chaat recipes which I can make with what ever little ingredients I can get at my home.</span><br />
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<span style="font-size: large;">I came across this simple red chutney which is added by almost everyone and this made me curious to try once.</span><br />
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<span style="font-size: large;">Came through a very simple recipe of Red Chutney and I wanted to try immediately</span><br />
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<b><span style="font-size: x-large;"> Ingredients</span></b><br />
<span style="font-size: large;">Garlic Peeled - 1/4th cup</span><br />
<span style="font-size: large;">Kashmiri Red Chilli Powder - 2 tbsp</span><br />
<span style="font-size: large;">Normal Red Chilli Powder - 1/2 to 1 tsp (depending on hotness you like)</span><br />
<span style="font-size: large;">Salt - 1/2 to 1tsp (depending on taste)</span><br />
<span style="font-size: large;">Water as needed</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">Mix all the above ingredients and blend it into thick smooth paste with help of water.</span><br />
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<span style="font-size: large;">Store it in a container and refrigerate, Use as an when needed.</span><br />
<span style="font-size: large;">I have no idea how long you can store but since its a very small batch you can finish it off soon and make it fresh when ever required</span><br />
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<span style="font-size: x-large;"><b>Nature and Taste Of This Chutney</b></span><br />
<span style="font-size: large;">This chutney is suppose to give rich flavor to the dishes so it will not be very hot /spicy. This chutney is suppose to give extra added flavor only so dont be afraid of the red color you see. </span><br />
<span style="font-size: large;">Kashmiri Red Chilli Powder will only give rich red color to the chutney.</span><br />
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<b><span style="font-size: x-large;">How To Use </span></b><br />
<span style="font-size: large;">Add a tsp full of this chutney in any chaat items and enjoy</span><br />
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<span style="font-size: large;">I added this with boiled chickpeas, some chopped onions, coriander leaves, 1tsp of red chilli chutney and 2-3 tsp of sweet tamarind chutney. mix it well and serve it garnished with Sev!!</span><br />
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<span style="font-size: large;">1st pic is just a glimps of the the narrated preparation I have written above.</span><br />
<span style="font-size: large;">I just loved the new taste.</span><br />
<span style="font-size: large;">I also used this in making papdi chaat and it was equally delicious just ummmaahhh. May be next time I will write up for papdi chaat when I take some pictures.</span><br />
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<span style="font-size: large;">So make little efforts and treat your family with joy :)</span><br />
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<span style="font-size: large;">Cya until next!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com2tag:blogger.com,1999:blog-8923889660362803322.post-24682688092404578542017-02-23T11:06:00.000-08:002017-02-25T08:56:40.743-08:00Soft Eggless Microwaved Chocolate Mug Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">I should admit mug cake is a treat for sudden sweet cravings!!</span></div>
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<span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://3.bp.blogspot.com/-iCyBkbdqhlI/V9NHxokp1GI/AAAAAAAAUHM/SuMRccIxsIQbBZ6rYngsdmkEc4xIzFaFQCLcB/s640/7.jpg" width="360" /></span></div>
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<span style="font-size: large;">This is an eggless version a recipe among my trial and errors...</span></div>
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<span style="font-family: inherit; font-size: large;">The result was unknown until I actually inverted and was surprised to the core!!</span></div>
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<span style="font-family: inherit; font-size: large;">We come across many mug cakes recipes and tempt to try it but at times the end result disappoints us, as in my case many times Mug cakes I tried were either crumbly or hard at some areas which really dint please me. But some how it did curb my sweet cravings.</span></div>
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<span style="font-family: inherit; font-size: large;">I was fasting in the month of hajj.. yes a few months back ever since the post is pending. I though I missed the pics as my hubby's lappy crashed and all my pics have gone with the wind. luckily I found pics for this in my draft and I feel so so happy about it :)</span></div>
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<span style="font-family: inherit; font-size: large;">A treat for me from myself as I was craving for something sweet and thought of making mug cake. I tried a recipe with my own tweak of ingredients and timing, which left me wonder struck at the result, texture and also taste, because somewhere I was expecting it to be un-done..... I couldnt resist but to click pics to blog.</span><span style="font-family: inherit; font-size: large;"> </span></div>
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<span style="font-family: inherit; font-size: large;">Lets get to the yummy recipe here....</span></div>
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<span style="font-family: inherit; font-size: x-large;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit; font-size: large;">Maida / All purpose flour - 3 tbsp heaped</span></div>
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<span style="font-family: inherit; font-size: large;">Cocoa powder - 2 tsp heaped</span></div>
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<span style="font-family: inherit; font-size: large;">Sugar - 2 tbsp heaped</span></div>
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<span style="font-family: inherit; font-size: large;">Mixed fruit jam- 1 tbsp</span></div>
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<span style="font-family: inherit; font-size: large;">Oil - 2 tbsp</span></div>
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<span style="font-family: inherit; font-size: large;">Baking Soda - 2 big fat pinch or little less than 1/4th tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Choco chips / nuts / Raisins - 2tbsp (optional)</span></div>
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<span style="font-family: inherit; font-size: large;">Milk - as per needed to make a smooth paste</span></div>
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<span style="font-family: inherit; font-size: large;">-In a microwave safe mug / bowl / container put in all the ingredients and mix except milk.</span></div>
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<span style="font-family: inherit; font-size: large;">-Now add milk little by little to form and smooth lump free thick paste. Just a tbsp of milk at a time and mix. Do not pour more milk and make it runny!! </span></div>
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<span style="font-family: inherit; font-size: large;">-Allow it to rest for 5 mins. </span></div>
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<span style="font-family: inherit; font-size: large;">-Microwave it in high for 1 min 30 sec exactly!!! Once done allow it to rest in oven itself for 5 mins more (anyways you cant eat it hot hot so let it rest) :)</span></div>
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<span style="font-family: inherit; font-size: large;">-After 5 mins remove from oven and allow it to get warm, Either dig in right away or loosen up using a knife and Invert upside down it if you please.</span></div>
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<span style="font-family: inherit; font-size: large;">Enjoy your mini treat whole heartedly!!</span></div>
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<span style="font-size: large; text-align: left;">After baking</span></div>
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<a href="https://2.bp.blogspot.com/-iYr8WQsgTUI/V9LoaZRF8tI/AAAAAAAAUGY/fhj0IY5ORv0GhJo4_-4BzmpMQxu4SVe5QCLcB/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="https://2.bp.blogspot.com/-iYr8WQsgTUI/V9LoaZRF8tI/AAAAAAAAUGY/fhj0IY5ORv0GhJo4_-4BzmpMQxu4SVe5QCLcB/s640/4.jpg" width="418" /></span></a></div>
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<span style="font-size: large; text-align: left;">Inverted upside down</span></div>
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<b style="font-family: inherit;"><span style="font-size: x-large;">Notes</span></b><span style="font-family: inherit; font-size: large;">:</span></div>
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<span style="font-family: inherit; font-size: large;">- You make mix the ingredients in a different bowl and pour it into mugs or bowls, I made it in a 500 ml microwaveable container because I did not had mugs with me. </span></div>
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<span style="font-family: inherit; font-size: large;">- Fill the mugs only half as the cake will puff up and the batter will double its size. This way you can fill up 2 medium size mug OR one large mug!!</span></div>
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<span style="font-family: inherit; font-size: large;">- Do not add more baking soda than mentioned!! It may become too much soft and also break into pieces.</span></div>
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<span style="font-family: inherit; font-size: large;">- you may double the quantity if needed for bigger bake in that case cooking time may vary.</span></div>
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<span style="font-family: inherit; font-size: large;">- Mixed fruit jam was added because I did not had vanilla essence with me, If using vanilla essence add some extra sugar to match your sweet taste (1tsp should be enough I guess). Jam gave a very nice flavor to the cake.</span></div>
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<span style="font-family: inherit; font-size: large;">- Since it is eggless do not worry about the unwanted smell Just go ahead with the recipe</span></div>
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<span style="font-family: inherit; font-size: large;">- Adding choco chips gave a very nice touch. I was not expecting a uniform distribution throughout the cake, but you can see how nicely it has spread and melted here and there!!</span></div>
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<span style="font-family: inherit; font-size: large;">Microwave it exactly for 1min 30 sec as my try with 2 min funda really failed!!</span></div>
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<span style="font-family: inherit; font-size: large;">By the time it was 2 mins my cake would turn hard or chewy. So this was a risky factor to set my own temperature as trial and by luck it was perfect!!</span></div>
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<span style="font-family: inherit; font-size: large;">use only maida do not use wheat flour it will hard and dry out, still if you want you can try with this recipe </span></div>
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<span style="font-family: inherit; font-size: large;">Once you get your 1st trial done perfect then feel free to tweak accordingly!!</span></div>
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<a href="https://4.bp.blogspot.com/-N3ue2EsvYxw/V9LpzldHp3I/AAAAAAAAUGk/o_6T5zkYYLkOpwZuiIkNkC5Oe8BmPnnsgCLcB/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="https://4.bp.blogspot.com/-N3ue2EsvYxw/V9LpzldHp3I/AAAAAAAAUGk/o_6T5zkYYLkOpwZuiIkNkC5Oe8BmPnnsgCLcB/s640/5.jpg" width="415" /></span></a></div>
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<span style="font-family: inherit; font-size: large;">It is so soft soft. look at the edges such a neat finish</span></div>
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<a href="https://4.bp.blogspot.com/-UqXWArx9fxY/V9NBxfPel3I/AAAAAAAAUG0/FtvoBVB-kNgjnK29Vc20Urm_-IH7Cfn8wCLcB/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="https://4.bp.blogspot.com/-UqXWArx9fxY/V9NBxfPel3I/AAAAAAAAUG0/FtvoBVB-kNgjnK29Vc20Urm_-IH7Cfn8wCLcB/s640/6.jpg" width="434" /></span></a></div>
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<span style="font-family: inherit; font-size: large;">I am actually squeezing it hard!!</span></div>
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<a href="https://2.bp.blogspot.com/-ataDveaXHzg/V9NH-XDY7ZI/AAAAAAAAUHQ/9_hK44ZJTHIlFmOkged19_3d_VWSfAhyQCLcB/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="https://2.bp.blogspot.com/-ataDveaXHzg/V9NH-XDY7ZI/AAAAAAAAUHQ/9_hK44ZJTHIlFmOkged19_3d_VWSfAhyQCLcB/s640/8.jpg" width="417" /></span></a></div>
<span style="font-family: inherit; font-size: large;">Evenly distributed choco chips perfectly melted taking up this simple cake to the next level.</span><br />
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<span style="font-family: inherit; font-size: large;">Hope you try and enjoy :) </span><br />
<span style="font-family: inherit; font-size: large;">But before trying please do read up all the notes written out there....</span><br />
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<span style="font-family: inherit; font-size: large;">until next cya bubye....</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com4tag:blogger.com,1999:blog-8923889660362803322.post-80726596579671345722016-09-06T10:51:00.001-07:002016-09-06T12:14:35.043-07:00Crispy Sweetcorn Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Sweetcorn Pakoda is a wonderful snack to munch on. If you are a sweetcorn and pakoda lover like me you should surely try this combo.</span></div>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://2.bp.blogspot.com/-cOwY_wwEkDY/V82I6RHi7iI/AAAAAAAAUEE/SVV7-C7fn1AmWBfK-Y4eGz9iSCBMmiJzACLcB/s1600/20160830_192738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-cOwY_wwEkDY/V82I6RHi7iI/AAAAAAAAUEE/SVV7-C7fn1AmWBfK-Y4eGz9iSCBMmiJzACLcB/s1600/20160830_192738.jpg" /></a></span></div>
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<span style="font-size: large;">I went through various youtube channels to get a perfect recipe. When we get lots of options then it is good to trust our instinct </span></div>
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<span style="font-size: large;">So here I come up with my own version of sweetcorn pakoda!! At 1st I was wondering what if it dosent taste good as I expect??? But later I thought what ever lets give it a try</span></div>
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<span style="font-size: large;">I informed my hubby ahead about my trial and also told him to have it whether he likes it or not, And not to make faces after 1st bite etc etc. So the next day I informed my MIL and she was alrite with it. After my completion of making pakodas I must say it was simply yummm. My MIL and hubby both liked it, but yes my hubby also said its heavy can eat only few. With heavy he means dense and filling.</span></div>
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<span style="font-size: large;">Lets get to the recipe................</span></div>
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<span style="font-size: large;"><b>Level - Easy</b></span></div>
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<span style="font-size: large;"><b>Serves - 4</b></span></div>
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<span style="font-size: medium;"><b><span style="font-size: x-large;">Ingredients</span></b><span style="font-size: large;">:</span></span></div>
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<span style="font-size: large;">Boiled sweet corn - 1 cup</span></div>
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<span style="font-size: large;">Chopped Onion - 1 medium size</span></div>
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<span style="font-size: large;">Green Chilli - 1 chopped</span></div>
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<span style="font-size: large;">Ginger - 1 tsp Finely Chopped</span></div>
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<span style="font-size: large;">Gram flour - 1/2 cup</span></div>
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<span style="font-size: large;">Cornflour - 2 tbsp</span></div>
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<span style="font-size: large;">Red Chilli Powder - 1/2 tsp</span></div>
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<span style="font-size: large;">Hing - a fat pinch</span></div>
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<span style="font-size: large;">Chaat masala - 1/2 tsp</span></div>
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<span style="font-size: large;">Garam Masala - 2 fat pinch</span></div>
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<span style="font-size: large;">Coriander leaves - 3-4 tbsp</span></div>
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<span style="font-size: large;">Chopped Curry Leaves - few</span></div>
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<span style="font-size: large;">Salt to taste </span></div>
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<span style="font-size: large;">Oil to Fry </span></div>
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<span style="font-size: medium;"><b><span style="font-size: x-large;">Method</span></b><span style="font-size: large;">:</span></span></div>
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<span style="font-size: large;">Take half of the boiled sweetcorn and grind it coarsely in mixer. It will look similar to grated corns do not grind it much we just need some texture.</span></div>
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<span style="font-size: large;"> - In a big bowl add all the ingredients together except oil.</span></div>
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<span style="font-size: large;"> -Mix everything nicely by hands to bind it well. If the mixture looks too dry only then add water otherwise sweetcorn has enough moisture to bind all the contents together.</span></div>
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- Heat oil in a pan and drop small small quantity of pakoda batter into the oil.</div>
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- Fry it over medium heat till nicely golden and crisp.</div>
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- Serve hot with ketchup</div>
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<a href="https://3.bp.blogspot.com/-pHw5Ttmwo3Q/V82JzFND66I/AAAAAAAAUEI/RDVlclL3Z1EkmUjeraq7eO2K7ZtUo0XjgCLcB/s1600/20160830_192549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://3.bp.blogspot.com/-pHw5Ttmwo3Q/V82JzFND66I/AAAAAAAAUEI/RDVlclL3Z1EkmUjeraq7eO2K7ZtUo0XjgCLcB/s1600/20160830_192549.jpg" /></span></a></div>
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<b><span style="font-size: x-large;">Impression</span></b></div>
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<span style="font-size: large;">It was something new and different, do try it yourself to know the unique taste :)</span></div>
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<span style="font-size: large;">Cya until Next</span></div>
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<span style="font-size: large;">Bubye.....</span></div>
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com12tag:blogger.com,1999:blog-8923889660362803322.post-37247195649321531982016-09-03T16:44:00.001-07:002016-09-03T17:38:35.314-07:00Easy Pineapple Upside Down Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Up side Down Cake Really Means Up Side Of The Cake Should Come Down First</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I do not know how it got the name but this cake has been always fascinating me to try it at least once for sake of tasting it.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">There were few reasons why I couldnt bake this cake earlier when I learnt baking </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sometimes I found recipe is difficult and sometimes ingredients like brown sugar or pineapple missing. Finally I located a very simple recipe in which I can use normal sugar as a base coat and pineapple was available once. I had to fight with my mom asking me to give the pineapple for sake of making this cake. Yea I did emotionally triggered her hehe I am sure every children know how to do it Right?</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">So with the availability of ingredients I finally happen to make the cake during this Ramzan.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">But again due to some personal reasons Im Late to blog about this. And now I realized its Eid again so make this and impress your guests. Not forgetting to Mention It was simply yummm. So mind you if you get this fruit easily in your place dont miss to try this out :)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="font-family: inherit;"><b><span style="font-size: x-large;">INGREDIENTS</span></b><span style="font-size: medium;">:</span></span></span><br />
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<span class="text_exposed_show" style="display: inline; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>For the cake batter:</b></span><br />
<span class="text_exposed_show" style="display: inline; font-family: "georgia" , "times new roman" , serif; font-size: large;">All purpose flour/ Maida - 1 ½ cups<br />Baking Powder- 1 tsp<br />Baking soda - 1 tsp<br />Salt - ¼ tsp salt<br />Oil - 1/2 cup<br />Sugar - 3/4th cup<br />Vanilla Essence - 2 tsp<br />Eggs - 2 Nos / Curd 1/2 cup </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span class="text_exposed_show" style="display: inline;">Butter - 3tsp</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span class="text_exposed_show" style="display: inline;">Sugar - 1/4th cup</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span class="text_exposed_show" style="display: inline;">1 Fresh Pineapple - Cut into rings or Chunks</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="text_exposed_show" style="display: inline;"><br /><b><span style="font-size: x-large;">METHOD</span></b><span style="font-size: medium;">:</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit; font-size: large;"><span class="text_exposed_show" style="display: inline;">Take a baking pan and add sugar, melt it in low flame till golden brown, Add in butter and swrill it to cover all the corners, Allow it to rest till cool. It will become hard and start cracking!!</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span class="text_exposed_show" style="display: inline;">Arrange pineapple pieces into the baking pan and keep it aside.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pre heat the oven in 180 degree celsius while we prepare the cake batter side by side</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">- In a mixing bowl add sugar and all other wet ingredients together and mix it will till all the sugar dissolves and a smooth mixture is achived.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">- Sieve all the dry ingredients and start adding to the mixture little by little till you get a free flowing lump free mixture do not over mix.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">- Pour this cake batter into the prepared baking tin and bake it for 35-40 mins till the cake test comes clean</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">- Remove it from oven and let it sit for 5-7 mins before inverting.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="font-family: inherit;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">- Sides of the cake will be already loosen due to water oozed out while baking but still run a knife in the sides of cake pan and invert it into a plate</span></span></span></div>
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<b><span style="font-size: x-large;">Impression</span></b><span style="font-size: medium;">:</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="font-family: inherit;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As this was my 1st try my family simply loved it.</span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> The cake was flawlessly appealing and attractive to look at.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Upper part of the cake had lovely finishing. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Lower part of Cake was soft and yummy to taste.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">All of us enjoyed having this cake and hoping to make this in future again and again :)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Serving Suggestions:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve it warm and enjoy as it is OR Serve it with a dollop of vanilla ice cream. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Flaunt yourselves in front of your guests ;)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cya until next </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Bubye!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-7905090199237647372016-08-25T11:26:00.001-07:002016-08-25T11:26:57.803-07:00How To Make Paan Flavored Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Paan / Pan in India is a well known mouth freshener consumed after main meals. Beetle leaves along with condiments and other natural flavoring ingredients makes it all unique. </span><span style="font-size: large;"><br /></span><br />
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<a href="https://2.bp.blogspot.com/-lGFftIZylSM/V78l8fY2y_I/AAAAAAAAUAc/5VMU5CuTT5wGwhLqpnHAv3XpRxDk4d_SgCLcB/s1600/g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-lGFftIZylSM/V78l8fY2y_I/AAAAAAAAUAc/5VMU5CuTT5wGwhLqpnHAv3XpRxDk4d_SgCLcB/s1600/g.jpg" /></a><span style="font-size: large; text-align: left;"> </span></div>
<span style="font-size: large;">There are varieties of paan available in India with different flavors and ingredients to look at. Every state and places present it in a different way with difference in taste. My love for paan is minimal....</span><br />
<span style="font-size: large;">Since the time I learnt how to make ice cream I also learnt that there is also something called as paan ice cream, ever since then I wanted to try my hands on this flavor but was hesitant for some reason.</span><br />
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<span style="font-size: large;">Recently Me and my hubby were into a resto and wanted to try out snacks there. I always encourage my hubby to taste something new. To my surprise I found pan ice cream in the menu, For a while I tried to figure out if it has something to do with fry pan??? No I'm not so dumb... But I was just wondering if there is fried ice cream which can exist there could be something with fry pan too :| </span><br />
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<span style="font-size: large;">Later I realized it should be paan ice cream and wanted to give a try immediately!! Though my hubby ordered it but he knew less what was lying ahead for him. </span><br />
<span style="font-size: large;"> After snacks the moment he tasted the ice cream his face lit up and eyes brighten, I was shocked to see him like this, he asked me paan ice cream? I said yes I wanted to taste it before I try at home sometime. He loved it so much that I let him have extra share and also clicked his pic to show him his own reaction. I tried this a day ago for my cousins who came to Chennai from Orrisa, with very short notice in hand that I came down to my moms place and make something for them I was glad that it turned out better than what we tasted in the restaurant :)</span><br />
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<b><span style="font-size: x-large;">Ingredients</span></b><br />
<span style="font-size: large;">Whipping cream - 1cup (I had sweetened cream in case you have unsweetened whipping cream make use of condensed milk for sweetness)</span><br />
<span style="font-size: large;">Banarasi Paan - 2 </span><br />
<span style="font-size: large;">Custard made of cornflour</span><br />
<span style="font-size: large;">Green Food color as requred</span><br />
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<b><span style="font-size: x-large;">To Make Custard</span></b><br />
<span style="font-size: large;">Boil Half liter full cream milk and simmer the flame mix some water to 4tbsp cornflour and make a runny paste</span><br />
<span style="font-size: large;">Add this to the boiling milk and keep stirring it to avoid lumps.</span><br />
<span style="font-size: large;">Add in 1/2 cup to 3/4th sugar and let it cook for 5 more mins.</span><br />
<span style="font-size: large;">Once this is well combined remove it from flame and keep aside to cool</span><br />
<span style="font-size: large;">After cooling keep in fridge for chilling.</span><br />
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<b><span style="font-size: x-large;">Preparation To Make Paan Ice Cream:</span></b><br />
<span style="font-size: large;">Mean while as the milk mixture is cooling. Be ready with other ingredients like? </span><br />
<span style="font-size: large;">- If your whipping cream is frozen thaw it by keeping it in refrigerator for few hours. </span><br />
<span style="font-size: large;">- Keep the whipping blades in freezer to chill. </span><br />
<span style="font-size: large;">- Keep a big bowl ready in which it has to be whipped ( please make sure that the bowl is at least 3 liter capacity or more because we need lots of space to aerate air while whipping the cream and as we add other ingredients we need some space to combine it well)</span><br />
<span style="font-size: large;">- Open up the banarasi paan and take out the stuffing inside keep it aside.</span><br />
<span style="font-size: large;">- Blend the betel leaves along with some milk and keep it ready, also add a fat pinch of green food color into it. </span><br />
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<span style="color: red; font-size: large;"><b>Simple Till now???</b></span><br />
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<span style="color: #93c47d; font-size: large;"><b>Process to start making paan ice cream.</b></span><br />
<span style="font-size: large;">- Take a big clean bowl add in the whipping cream and start whipping till it forms a soft peaks this may take 5-7 mins</span><br />
<span style="font-size: large;">- Now slowly start adding the chilled custard mixture little at a time and keep whipping. You will slowly find the cream mixture is nicely forming stiff peaks.</span><br />
<span style="font-size: large;">- Add in the betel Juice and the stuffing which we took out and continue whipping till everything is well combined!!</span><br />
<span style="font-size: large;">- Check for Sweetness, If you have unsweetened whipping cream add in some condensed milk to sweeten it. Since I had pre- sweetened cream I did not add condensed milk + the milk custard and paan stuffing which will have gulkand will also have some sugar content so be careful at the sweetness part. </span><br />
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<span style="font-size: large;">- Place it in a well packed plastic box and freeze for 2 hrs till half set, Remove it and mix it everything from bottom to top and sides, level it and freeze it again till set. This is done to evenly distribute the mixture of paan stuffing which we added, chances are there that since the whole mixture is so light and airy that the solid ingredients might sink into the base of the box.</span><br />
<span style="font-size: large;">- Keep it over night for best result and enjoy it next day!!</span><br />
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">- In case you feel the flavor of paan is less feel free to blend up more betel leaves and add in to the ice cream.</span><br />
<span style="font-size: large;">- By any chance if you find the ice cream to be too much sweet to your taste then you can mix amul fresh cream to balance the taste. This can be mixed later also so no need to panic. Even if your ice cream is set you can again take out in a bowl mix in the cream and whip it, set back again!! </span><br />
<span style="font-size: large;">- When you get the banarasi paan from shop ask the shop keeper not to add chunna, khatta, and supari we dont want to spoil the flavor.</span><br />
<span style="font-size: large;">- If you dont get meetha paan or banarasi pan then get paan leaves, some cherry, gulkand, desiccated coconut and sauf </span><br />
<span style="font-size: large;">blend the leaves and add other ingredients into ice cream mixture just like that. </span><br />
<span style="font-size: large;">- Adding Green color is optional but it gives a good presentation.</span><br />
<span style="font-size: large;">- I have added the food color from top after setting it in the box so it gives green and white shade mixed. If you add color while whipping itself the green color will be evenly distributed. </span><br />
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<span style="color: red; font-size: large;">Very Soft and Creamy Texture no Ice crystals at all :)</span><br />
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<b><span style="font-size: x-large;">Impression:</span></b><br />
<span style="font-size: large;">- To my honest review everyone in my family loved this new flavor in ice cream and were really surprised with something new like this!! </span><br />
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<span style="font-size: large;">You need to try to know what it is!!</span><br />
<span style="font-size: large;">And the pictures explains the texture of ice cream how creamy and yummy it is :)</span><br />
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<span style="font-size: large;">Do try and let us know your reviews</span><br />
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<span style="font-size: large;">Cya until next</span><br />
<span style="font-size: large;">Bubye :)</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com8tag:blogger.com,1999:blog-8923889660362803322.post-32283529450127513572016-06-21T16:16:00.000-07:002016-06-23T05:50:12.308-07:00Low Carb Kanji <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Kanji or Ganji as it is called in Tamilnadu and some parts of south india is a very filling dish for everyone who fast! It is said that having this or perhaps drinking this cools the tummy which is steamed up after whole day of fasting throughout the month. For many muslim families fasting in Ramadan is incomplete without Kanji which can be counted as rice soups!!</span><br />
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<span style="font-size: large;">It is widely available in every masjid here given for free and also we find some sellers in road side selling this in a plastic bag in terms of liters. Hence it can be found at iftaar table here, anywhere and everywhere!!</span><br />
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<span style="font-size: large;">To my honesty I should say my family members including me consume more of this as it is very addictive!! Therefore I did observe that having this is more quantity everyday can lead to weight gain!! You got it right gaining weight...... So I came up with a low Carb Kanji</span><br />
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<span style="font-size: large;">The actual version we need to cook rice in more water so that is it more of khichdi consistency add more water to keep it in liquid state and mushy. Rice water when discarded from rice is much more healthier and low in carb than to consume something along with cooked rice water. There was no difference in taste and was quiet light to gulp down more of it</span><br />
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<span style="font-size: large;">Lets get to the process!!</span><br />
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<span style="font-size: x-large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;">Over Cooked Rice out of 2 cups rice. Discard the rice water</span><br />
<span style="font-size: large;">Chicken Pieces - 4-5 / mince 1/4th cup or more</span><br />
<span style="font-size: large;">Vegetarians may opt using veggies like carrot, beans and peas</span><br />
<span style="font-size: large;">Onion - 2 sliced</span><br />
<span style="font-size: large;">Whole spices - cinnamon, cloves and cardamon (2 each)</span><br />
<span style="font-size: large;">Ginger garlic paste - 3-4 tsp heaped</span><br />
<span style="font-size: large;">Red Chilli Powder - 1/2 tbsp</span><br />
<span style="font-size: large;">Coriander Powder - 2 tbsp</span><br />
<span style="font-size: large;">Turmeric Powder - 1/4th tsp</span><br />
<span style="font-size: large;">Mint Leaves - 1/4th cup</span><br />
<span style="font-size: large;">Coriander leaves - 1/4th cup</span><br />
<span style="font-size: large;">Tomatoes - 2 Roughly Chopped</span><br />
<span style="font-size: large;">Soaked Moong daal - 1/2 cup</span><br />
<span style="font-size: large;">Soaked fenugreek seeds - 1 tsp</span><br />
<span style="font-size: large;">Oil - 4-5 tbsp</span><br />
<span style="font-size: large;">Salt to taste</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">- Mash up the cooked rice nicely when it is still hot and keep adding water as you mash to dilute it to semi liquid form. Can make use of daal masher or just blend it if you like</span><br />
<span style="font-size: large;">- Heat oil in a pot add the whole spices then onion saute it for 2 mins or more in high flame,</span><br />
<span style="font-size: large;">- Add chicken pieces, Ginger garlic paste and cook for a min or 2 till raw smell of the ginger and garlic disappear</span><br />
<span style="font-size: large;">- Add in the chopped tomatoes, dry spices, mint and coriander leaves, moong daal and soaked methi seeds. Put the flame to medium and close the pot. Cook till the tomatoes turn mushy and daal is soft. This may take 7-10 mins. Keep stirring in between</span><br />
<span style="font-size: large;">- Once the tomatoes turn mushy and all the ingredients have mixed up well you can see oil leaving the sides</span><br />
<span style="font-size: large;">- Take out the chicken pieces and shred it with you hands when cool</span><br />
<span style="font-size: large;">- Now add the diluted rice to the masala and mix it. check for salt and Allow it to boil for few mins.</span><br />
<span style="font-size: large;">- When you find the consistency getting thicker add in hot water and continue to stir.</span><br />
<span style="font-size: large;">- Add in the shredded chicken and mix</span><br />
<span style="font-size: large;">- Once done you are ready to serve!!</span><br />
<span style="font-size: large;">- I Love to have it Hot Hot Its awesome when mixed with savories like mixtures and bajjis. </span><br />
<span style="font-size: large;">But you can have it when in room temp also it taste good both the ways :)</span><br />
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<span style="font-size: x-large;"><b>Consistency:</b></span><br />
<span style="font-size: large;">Here in this pic the consistency shows that of a porridge, I like this way more as it is filling to my tummy. Used bowls to serve!!</span><br />
<span style="font-size: large;">Others like to drink it so they add more water and cook it more as a liquid kind. Pour it in a glass and gulp down</span><br />
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<span style="font-size: large;">When I say I eat Kanji my inlaws would say they drink it, I wonder at times this is what has to be expected when North meets south LOL!!</span><br />
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<span style="font-size: x-large;"><b>Notes:</b></span><br />
<span style="font-size: large;">You can make this with mutton mince / beef mince / chicken mince / mixed veggies as you wish</span><br />
<span style="font-size: large;">- When you use mince you dont have to shred as I did here!!</span><br />
<span style="font-size: large;">- Can be reheated easily</span><br />
<span style="font-size: large;">- Stays good refregirated for 2-3 days. Would change in taste if kept more than that. </span><br />
<span style="font-size: large;">- Adding hot water to dilute is much better coz it helps to retain the taste intact. Adding water of normal room temp will bland up the taste</span><br />
<span style="font-size: large;">- Add salt and spices as per your taste. The above mentioned spices are mild.</span><br />
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<span style="font-size: large;">I should agree that at times my post goes too long and at times as never ending. This is simply because I like to be genuine and share every bit of information related to the recipe. I dont want my readers who want to try out the recipe to struggle as they cook. I feel its my duty to explain everything in detail so that my readers can experiment with my recipes hassle free!! The need to know the nature, place, conditions and cuisine is very important!! specially when a dish is made just once in a year, that too in a particular region and with particular styles.</span><br />
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<span style="font-size: large;">I would surely post a quicky recipe of normal kanji made by pressure cook method</span><br />
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<span style="font-size: large;">until next cya!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com2tag:blogger.com,1999:blog-8923889660362803322.post-22283120653231063732016-06-02T08:45:00.000-07:002016-06-02T08:45:24.196-07:00Prawns Vegetable Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">If you love prawns then surely this is something to be in your to-do list next!!</span></div>
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<span style="font-size: large;">I simply love anything with prawns for its exotic strong flavor it gives to the dish. This is just an experiment I did with rice and vegetables and it had turned yummmm.................</span><br />
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<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<span style="font-size: large;">Basmathi Rice - 2 cups (soaked for half hr or more)</span><br />
<span style="font-size: large;">Mixed vegetables - As much as you want preferably 1 to 2 cups roughly chopped</span><br />
<span style="font-size: large;">Cleaned and devained prawns - 1/4th to 1/2 cup</span><br />
<span style="font-size: large;">Oil - 4tbsp</span><br />
<span style="font-size: large;">Onion - 2 large sliced</span><br />
<span style="font-size: large;">Ginger Garlic Paste - 2-3 tsp heaped</span><br />
<span style="font-size: large;">Whole spices- Clove -1, Cardamon - 1, Cinnamon - 1</span><br />
<span style="font-size: large;">Water - 4 cups</span><br />
<span style="font-size: large;">Salt - According to your taste</span><br />
<span style="font-size: large;">Dry spices - chilli powder, turmeric, coriander powder (according to your taste) </span><br />
<span style="font-size: large;">Since I wanted flavor of prawns to dominate I added the above powders very little for a mild flavor</span><br />
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<b><span style="font-size: x-large;">Method</span></b><span style="font-size: large;">:</span><br />
<span style="font-size: large;">- Heat oil in a pot, add whole spices and onion saute it for 2 mins</span><br />
<span style="font-size: large;">- Add ginger garlic paste along with prawns, mixed veggies and dry spices, mix it nicely add some water close the lid and cook till veggies are 75% cooked.</span><br />
<span style="font-size: large;">- Now add salt to taste and 4 cups water allow it to boil.</span><br />
<span style="font-size: large;">- Drained the soaked rice so that all extra moisture comes out this is very important!!</span><br />
<span style="font-size: large;">- Once it comes to rapid boil add the drained rice and allow it to boil once again in high heat</span><br />
<span style="font-size: large;">- When maximum water is absorbed by the rice and faint bubbles appear close the lid of the pot</span><br />
<span style="font-size: large;">- Put the flame to lowest of the gas mark and cook it for 12-15 mins</span><br />
<span style="font-size: large;">- Switch of the flame after the time mentioned above and allow it to rest for 30mins maximum</span><br />
<span style="font-size: large;">- After 30 minx fluff up the rice and serve hot with Raita and papad</span><br />
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<span style="font-size: x-large;"><b>Notes</b></span><span style="font-size: large;">:</span><br />
<span style="font-size: large;">- If you dont want to use dry spices you cant just add 2 slit green chilles for a mild spice</span><br />
<span style="font-size: large;">- Can you coriander to garnish (optional)</span><br />
<span style="font-size: large;">- You can exclude prawns and just make as veg pulao</span><br />
<span style="font-size: large;">- You can use any kind of rice desired </span><br />
<span style="font-size: large;">- Similarly you can play making varieties of rice and enjoy new taste</span><br />
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<span style="font-size: large;">Hope you try and enjoy the taste</span><br />
<span style="font-size: large;">Do put me your feedback</span><br />
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<span style="font-size: large;">Cya soon until next </span><br />
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<span style="font-size: large;">Bye Bye</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com3tag:blogger.com,1999:blog-8923889660362803322.post-37066809318029965362016-04-25T14:29:00.000-07:002016-04-25T14:29:21.919-07:00Mango Bhappa Doi / Steamed Mango Yogurt <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">When it comes to Bengoli Sweets..... We cannot deny how yummy all those goodies are. Best part with these yummy sweets is they are very easy to prepare. Once we are familiar with the technique we can tweak the recipe according to our own likes and flavors, No harm in trying something new, right?</span><br />
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<span style="font-size: large;">My previous version of <a href="http://sweets-n-spices.blogspot.in/2014/12/bhappa-doi-pressure-cook-method.html" target="_blank">Bhappa Doi</a> was a big hit at my home, It was just a few month back I had posted bhappa doi and to my surprise my parents have forgotten the dessert and its taste. My family is big time flan lover, Typically types of "Who Cares About The Calories" </span><br />
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<span style="font-size: large;">My dad kept asking what I was making and mom again knew I am up to something to bombard her with forceful eating. What I was trying to do is tweak the previous <a href="http://sweets-n-spices.blogspot.in/2014/12/bhappa-doi-pressure-cook-method.html" target="_blank">Bhappa Doi</a> version with mangoes and this time with a large quantity compared to the previous one. Last time was a pressure cook version. This time normal steam method and the result was amazing!! Do try out before the mango season see you off :) Ahh no worries even canned pulp is going to give you same wonderful result!!</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Best Consumed Next Day!!</span><br />
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<span style="font-size: x-large;"><b>Ingredients </b></span><br />
<span style="font-size: large;">Fresh Mango -1 (large size would do good)</span><br />
<span style="font-size: large;">Hung Yogurt - 1cup (make sure water is nicely drained and we have a good amount of solid remains)</span><br />
<span style="font-size: large;">Saffron - Few Strands</span><br />
<span style="font-size: large;">Condensed milk - 1/4th cup / 4tbsp / As per needed</span><br />
<span style="font-size: large;">Paneer / Chenna - 1/2 cup aprox</span><br />
<span style="font-size: large;">Sugar - 2-3 tsp for caramel coating </span><br />
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<b><span style="font-size: x-large;">Method</span><span style="font-size: large;">:</span></b><br />
<span style="font-size: large;">- Take the bowl in which the dessert has to be set. Add 2-3 tsp of sugar to it and allow it to caramelize in low flame, just till lightly brown, Do not burn, Once done keep it aside. This dessert has very delicate flavors, burnt caramel taste might spoil the taste. Be careful with this part. You can skip this part, I personally do it to give the whole thing a good color combo after its been unmoulded. </span><br />
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<span style="font-size: large;">- Blend in all the above ingredients, check for sweetness, it its very thick and shows problem in blending you can add little bit of milk to adjust. If its less sweet add in more sugar or condensed milk accordingly. Once this is done pour the content into the prepared mould.</span><br />
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<span style="font-size: large;">- Steam it as you would steam a dhokla for 30mins, Pressure cook method can be viewed in my previous post of <a href="http://sweets-n-spices.blogspot.com/2014/12/bhappa-doi-pressure-cook-method.html" target="_blank">Bhappa Doi</a> << (here) Some tips and tricks already shared there, do check out!!</span><br />
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<span style="font-size: x-large;"><b>Notes:</b></span><br />
<span style="font-size: large;">- Cook it till the top looks firm enough from the sides covering some parts in center as well</span><br />
<span style="font-size: large;">- Best to be eating after a day</span><br />
<span style="font-size: large;">- Make sure mango to be used is ripe and sweet enough bursting with flavors of aroma. Choose a good variety</span><br />
<span style="font-size: large;">- Normally bhappa doi does not include any paneer or chenna. This is my personal choice to add it, Yogurt on its own is very fragile in nature, addition of this ingredient gives body to the dessert. When you will make this you will exactly know what I mean :) </span><br />
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<span style="font-size: large;">My Mistakes:</span><br />
<span style="font-size: large;">- The mixture prepared was perfect!!! But the steaming time kept was 15 mins, The dessert was set in 15- 20 mins time, Passed the skewer test clean, Perfect!! But I found sides were firm and center was too much jiggly. I mistook it as flan which usually had a tendency to set firm after being chilled.</span><br />
<span style="font-size: large;">After 3hrs when I was cutting the dessert to serve, I found knife unclean at each cut from the center alone. Sides were firm and too good, This gave me an idea that we should increase the steam time more till the center gets firm enough, just passing the skewer test is not enough!!! </span><br />
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<a href="https://3.bp.blogspot.com/-NtV7TwqAzqM/Vx6J1tSmX7I/AAAAAAAAT8I/kzR5kMsAZaYL_XwR7xZ91MX-TWEZrRD-gCLcB/s1600/bhappa3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-NtV7TwqAzqM/Vx6J1tSmX7I/AAAAAAAAT8I/kzR5kMsAZaYL_XwR7xZ91MX-TWEZrRD-gCLcB/s640/bhappa3.jpg" width="380" /></a></div>
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<span style="font-size: large;">So you know now, when its too much of jiggly from center its not done!!</span><br />
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<span style="font-size: large;">Family Reaction:</span><br />
<span style="font-size: large;">My dad and mama liked it alot!!! My mom liked it too but she did not pass any particular comment to it.</span><br />
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<span style="font-size: large;">What I could really make out is any dish or dessert made out of yogurt will always taste best the next day of its making. Flavoring of saffron again takes time to get infused to the dessert. So here the proverb " Sabar ka phal meetha hota hai " is apt and perfectly fits to the above condition!!</span><br />
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<span style="font-size: large;">Here Sabar Ka Phal Bhappa Doi Hota hai :) </span><br />
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<span style="font-size: large;">Enjoy ur making but please be patient for the best result to Drool With!!</span><br />
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<span style="font-size: large;">Until next cya bubyee!!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com2tag:blogger.com,1999:blog-8923889660362803322.post-34809161070011446882016-03-08T03:54:00.000-08:002016-03-08T03:54:40.343-08:00Simplest No Fuss Tutti Fruity Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Sometime Life Changes And We Need To Move On......</span><br />
<span style="font-size: large;">Lots Of Changes Take Place But Memories Never Fade!!</span><br />
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<span style="font-size: large;"> <a href="http://4.bp.blogspot.com/-yV--Xl6ASZ4/Vt66GvIVP3I/AAAAAAAATjY/RY5-iEisg9Q/s1600/1.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-yV--Xl6ASZ4/Vt66GvIVP3I/AAAAAAAATjY/RY5-iEisg9Q/s1600/1.jpg" /></a></span></div>
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<span style="font-size: large;">After a break I welcome back myself to this food world again with a no fuss cake recipe, which I challenge is a no fail recipe how many ever times you make it!!</span><br />
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<span style="font-size: large;">Its absolutely Delicious and addictive leaves us wanting to have more.........</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-kaLSaUP4Tt0/Vt669iYU72I/AAAAAAAATj0/BokDScOA--c/s1600/9.jpg" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-kaLSaUP4Tt0/Vt669iYU72I/AAAAAAAATj0/BokDScOA--c/s1600/9.jpg" /></a></span></div>
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<b><span style="font-size: x-large;">Ingredients</span></b><br />
<span style="font-size: large;">Maida - 1cup + 1/4th cup</span><br />
<span style="font-size: large;">Sugar - 3/4th cup</span><br />
<span style="font-size: large;">Oil - 1/2 cup</span><br />
<span style="font-size: large;">Baking Soda - 1/2tsp</span><br />
<span style="font-size: large;">Baking Powder - 1tsp</span><br />
<span style="font-size: large;">Vanilla / Orange Essence - 1tsp</span><br />
<span style="font-size: large;">Eggs - 2</span><br />
<span style="font-size: large;">Yogurt - 3/4th cup</span><br />
<span style="font-size: large;">Tutti Fruitty - 1/4th cup or more as you like</span><br />
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<span style="font-size: x-large;"><b>Method:</b></span><br />
<span style="font-size: large;">- Mix Oil, Sugar, Eggs, Yogurt, Essence and whisk well so that no solid particles remain</span><br />
<span style="font-size: large;">- Wash Tutti Fruity and pat dry in a clean towel. mix 1tsp of maida to it and keep aside.</span><br />
<span style="font-size: large;">- Sieve Maida, Baking soda & Baking Powder atleast 2 times for even mixing.</span><br />
<span style="font-size: large;">- Prepare a loaf pan or cake tin by greasing it with oil and dusting flour around keep it aside</span><br />
<span style="font-size: large;">- Pre heat oven for 10 mins in 180C</span><br />
<span style="font-size: large;">- Mean while the oven the pre heating start mixing the cake batter.</span><br />
<span style="font-size: large;">- Add Maida to the wet ingredients and whisk it slowly, Dont beat the batter too much</span><br />
<span style="font-size: large;">- Once dry ingredients is well combined to the wet ingredients add prepared tutti fruity and mix well</span><br />
<span style="font-size: large;">- Pour the batter to the prepared pan and bake it for 30- 35 mins / until skewer comes out clean</span><br />
<span style="font-size: large;">- Once baked allow it to rest for 15 mins and invert to the cooking rack </span><br />
<span style="font-size: large;">- Let it cool completely before cutting it!!</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-e1WhVeGjhTA/Vt66ehJVDPI/AAAAAAAATjg/mirImv6u0-0/s1600/11.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-e1WhVeGjhTA/Vt66ehJVDPI/AAAAAAAATjg/mirImv6u0-0/s1600/11.jpg" /></a></span></div>
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<span style="font-size: large;">Enjoy your tutti fruity cake when ever you want!!</span><br />
<span style="font-size: large;">No need to run to store to get those expensive little ones </span><br />
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<b><span style="font-size: x-large;">Notes</span></b><span style="font-size: large;">:</span><br />
<span style="font-size: large;">- Tutti fruity is washed because I personally dont like it over sweet. Washing reduces the stickiness it carries and also gives the cake a perfect taste.</span><br />
<span style="font-size: large;">- Coating tutti fruity with maida before adding it to the cake prevents it was sinking down while the cake is cooking.</span><br />
<span style="font-size: large;">- You may try adding any other dry fruits and bake the same, I've tried and the result was awesome</span><br />
<span style="font-size: large;">- If the batter looks too dry, add 1tbsp of milk or more to adjust batter to come into pouring consistency</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-D1xiwJgxTuM/Vt66mNHrNBI/AAAAAAAATjo/iEsrtSxjzXk/s1600/4.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-D1xiwJgxTuM/Vt66mNHrNBI/AAAAAAAATjo/iEsrtSxjzXk/s1600/4.jpg" /></a></span></div>
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<span style="font-size: large;">Do try and let us know how it turned!!</span><br />
<span style="font-size: large;">Any quire feel free to comment below :)</span><br />
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<span style="font-size: large;">Cya until next </span><br />
<span style="font-size: large;">Bye Bye</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com5tag:blogger.com,1999:blog-8923889660362803322.post-72650684123904037332015-08-31T17:59:00.000-07:002015-08-31T18:06:20.917-07:00Oven Roasted Masala Cashew nuts / Kaju<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Next time you get Cashewnuts Dont forget to try making this simple muncher!! I can vouch that this going to be vanished in no time..... Elders and Children irrespective all age groups and gender will love this. Be prepared to make this in large batch before giving anyone to taste you will be asked to serve more n more pakka ;) ;)</span><br />
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<a href="http://2.bp.blogspot.com/-zkTvJGpgJ5w/VeTx5mYqXqI/AAAAAAAAQgI/ORZqV4rbMN8/s1600/kaju2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-zkTvJGpgJ5w/VeTx5mYqXqI/AAAAAAAAQgI/ORZqV4rbMN8/s1600/kaju2.jpg" /></span></a></div>
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<span style="font-size: large;">Hello Readers </span><br />
<span style="font-size: large;">Hope each and everyone is doing good at their respective ends!! If you had been waiting for my posts then I'am really sorry to disappoint you for being missing for such a long time. Wedding preparations is what I am hooked to right now!! Ahhhhh.... its tiring, wedding shopping does'nt seem to be easy I feel I am finished lol!! Yes I am getting married next month and I dont know how many would be brides feel the same as I do right now!! This shopping is not mood lifting at all grrrrr. I literally cannot think of editing and blogging. But here I am for you guys with this quickie recipe which I tried yesterday.</span><br />
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<span style="font-size: large;">Yesterday my nana came from Orrisa in the evening and it was the same time when I reached there with mom and aunt after a tiring shopping session. My nana asked me to take cashewnuts he got for our journey to be today to ajmeer. At 1st I said Na Na (nana) Noooooo......... Fatss!!! And he comanndingly said take it and roast it will be good for your journey. </span><br />
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<span style="font-size: large;">Dimag ki batti jali ( Tingggg.....) </span><br />
<span style="font-size: large;">mom said ok roast it give half to nana and we shall take half. I instantly said mom why take home got oven here i'll do it here and me gone into the kitchen with all the energy dont know where it came from... lol</span><br />
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<span style="font-size: large;">Dont worry it takes no energy to make this until you choose a open pan roasting method. I'am talking about energy because that's how dull and down I feel these days. After half an hr you see the results here. Yes I dint spare my aunts new dress to be used as prop for the photography ;)</span><br />
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<span style="font-size: large;">A quick look at the ingredients and method.</span><br />
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<span style="font-size: large;"><b>Ingredients </b></span><br />
<span style="font-size: large;">Cashewnuts - 500gms (whole / split)</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">Turmeric powder as per needed</span><br />
<span style="font-size: large;">Chilli powder as per needed</span><br />
<span style="font-size: large;">Oil - 2 to 2 tbsp </span><br />
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<span style="font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">Take cashewnuts in deep bowl add oil, salt and spices accordingly, mix it nicely so that everything gets coated nicely.</span><br />
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<a href="http://2.bp.blogspot.com/-UbVyXN9pJ4Q/VeTyDuoFCFI/AAAAAAAAQgw/S4FGLGTeaYM/s1600/11908094_10207023400161737_323685502_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-UbVyXN9pJ4Q/VeTyDuoFCFI/AAAAAAAAQgw/S4FGLGTeaYM/s1600/11908094_10207023400161737_323685502_n.jpg" /></span></a></div>
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<span style="font-size: large;"><b>Method</b></span>
<span style="font-size: large;">- Grease a tray and arrange the cashewnuts. Bake it for 20- 30 mins in 180 degree in preheated oven.</span><br />
<span style="font-size: large;">- Take out twice and mix it. again put in for baking. Dont bake it for 20-30 mins at a stretch it may burn the cashews from 1 side.</span><br />
<span style="font-size: large;">- Remove add more chilli powder and salt after tasting. Add other seasonings if you desire. </span><br />
<span style="font-size: large;">- Wait until the whole batch cools down before serving. </span><br />
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<a href="http://3.bp.blogspot.com/-FqSadTp0jEU/VeTx6kfMJII/AAAAAAAAQgY/rV6T5VcxAGs/s1600/kaju3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-FqSadTp0jEU/VeTx6kfMJII/AAAAAAAAQgY/rV6T5VcxAGs/s1600/kaju3.jpg" /></span></a></div>
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<span style="font-size: large;"><b>Notes:</b></span><br />
<span style="font-size: large;">- Add spices according to your family taste level.</span><br />
<span style="font-size: large;">- At the end part before serving do add little bit of more salt and chilli as cashewnuts will tend to give sweeter taste once it cools down. Adjust it accordingly</span><br />
<span style="font-size: large;">- Use chaat masala or aamchur powder in the end instead of salt and chilli for a different taste.</span><br />
<span style="font-size: large;">- Use pepper for a change if you want</span><br />
<span style="font-size: large;">- Store in a air tight jar only if u get any left overs ;) lol </span><br />
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<a href="http://2.bp.blogspot.com/-EydKHuPm8RE/VeTx7YJF_UI/AAAAAAAAQgk/lGm5a3egtSw/s1600/kaju4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-EydKHuPm8RE/VeTx7YJF_UI/AAAAAAAAQgk/lGm5a3egtSw/s1600/kaju4.jpg" /></span></a></div>
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<span style="font-size: large;">I may categorize this for diwali preparation in advance to make something healthy and gift it to your loved ones :)</span><br />
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<span style="font-size: large;"><b>Roasting without oven:</b></span>
<span style="font-size: large;">If you dont have oven and wish to make the same, take a large pot or kadai in which you can make mixing movements freely!!</span><br />
<span style="font-size: large;">Roast the nuts in low to medium heat making sure you dont burn it. Your constant presence is very much needed as you keep mixing. This will ensure even heating and roasting!!</span><br />
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<a href="http://3.bp.blogspot.com/-2HKvZFv0IDA/VeTyqBexECI/AAAAAAAAQg4/zioMCflZeek/s1600/kaju.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-2HKvZFv0IDA/VeTyqBexECI/AAAAAAAAQg4/zioMCflZeek/s1600/kaju.jpg" /></span></a></div>
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<span style="font-size: large;">I dont have to speak about what happened once my appointed task was completed!! It was handed over to nana and then everything distributed :O lol that was a quick!!! and here my cousin took her share. When I asked her for a click this is what she did ;)</span><br />
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<span style="font-size: large;">Try this quick recipe and enjoy your healthy snacks!! Any quire do comments below. I will reach you quickly at my possible best :) </span><br />
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<span style="font-size: large;">until next bubye.............</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com6tag:blogger.com,1999:blog-8923889660362803322.post-54999106527137701042015-07-05T14:20:00.005-07:002015-07-05T14:20:59.885-07:00Ghugni - Dried Peas Gravy - Pressure Cook Method<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> If I can talk about comfort food. This simple ghugni which is highly flavorful and rich protein can never let you down with its taste!!</span><br />
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<a href="http://3.bp.blogspot.com/-Ipgm4wWc_sc/VZhnLWxD9pI/AAAAAAAAMBM/DZHcK3xCKQ0/s1600/11241617_10206569434532880_2101451782544361819_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-Ipgm4wWc_sc/VZhnLWxD9pI/AAAAAAAAMBM/DZHcK3xCKQ0/s1600/11241617_10206569434532880_2101451782544361819_n.jpg" /></span></a></div>
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<span style="font-size: large;">Lets have a short look over what is ghugni or ghoognee. Its a famous street food of Bengal, Assam, Orrisa and Bihar. Usually served as it is as chaat / made like gravy style and served with hot pakoda's / Served with flat Indian breads like puri paratha and rotis. With all different states having ghugni as specialty there are high level of variations involved in the process of making it.</span><br />
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<span style="font-size: large;">Basically Dried White peas or Dried yellow peas is used for making it. But I'am making use of Dried Green Peas for a different reason which I'll discuss it later in the article.</span><br />
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<span style="font-size: large;">Sometimes Iftar for most of us becomes an excuse to have loads of junk food which can be a real trouble or considered as a bad diet. Females have a tough time to choose what to make for family at this point. And when kids and men have special demands then it more difficult to keep a check of healthy food. I decided to make ghugni this Ramadan as it is light and filling, packed with low carb and high protein yet very low in fats. Though ghugni is among my most liked food but still it was left unnoticed and forgotten for long dont know why :) Im sure it happens to all of us at a point of time. I had served it with pakoras and just yumm yumm!!</span><br />
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<span style="font-size: large;">Getting back to the recipe</span><br />
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<span style="font-size: large;">1 cup dired green peas should be soaked over night or maximum 5- 6 hrs. This ensures easy cooking, easy on tummy and no gastric formations. Once soaked get started with the cooking process</span><br />
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<b><span style="font-size: x-large;">Ingredients</span></b><br />
<span style="font-size: large;">Onion - 1 large chopped or 2 medium size</span><br />
<span style="font-size: large;">Tomatoes - 2 large or 4 small size</span><br />
<span style="font-size: large;">Ginger garlic paste - 2 tsp</span><br />
<span style="font-size: large;">Red Chilli powder - 1/2 tsp</span><br />
<span style="font-size: large;">Coriander powder - 1.5 tsp heaped</span><br />
<span style="font-size: large;">Turmeric powder - 1/4th tsp</span><br />
<span style="font-size: large;">Garam Masala - 1tsp</span><br />
<span style="font-size: large;">Water - 1/4th cup + 3-4 cups more</span><br />
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<b><span style="font-size: x-large;">Temperings:</span></b><br />
<span style="font-size: large;">Oil - 2 tbsp</span><br />
<span style="font-size: large;">Mustard seeds - 1/2 tsp or a little more</span><br />
<span style="font-size: large;">Methi seeds - 1/4th tsp</span><br />
<span style="font-size: large;">Cumin seeds - 1tsp</span><br />
<span style="font-size: large;">Dry Red Chillies - 4-5</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">- Add oil in a cooker and add tempering starting with mustard seeds, allow it to splutter in medium flame, Once it splutters add all other ingredients listed below temperings and cook over low flame till nice aroma emits, Make sure dont burn these, its very essential part for flavorings</span><br />
<span style="font-size: large;">- Add Chopped onion, tomatoes ginger garlic paste and all dry spices, add 1/4th cup water, salt and all dry spices, saute it well for 3-5 mins in medium flame till nice aroma emits and all the raw smell fades of, oil starts leaving its sides (since less oil is used here, chances of oil leaving sides are minimum so go with the aroma). </span><br />
<span style="font-size: large;">You can also lower the flame and close the cooker pan with any lid, this will ensure slow cooking of masalas while you do other works (just an option, I do this and get back to room to escape humid weather of chennai :D )</span><br />
<span style="font-size: large;">- Once nice aroma is emitted and you find onion and tomatoes mushy coated with other masalas. Now add soaked peas and water 3-4 cups. Cook for 2 whistles.</span><br />
<span style="font-size: large;">- Allow the pressure to release on its own and you are ready with wonderful gughni.</span><br />
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<span style="font-size: large;"><b>Alternate method 1</b></span><br />
<span style="font-size: large;">Pressure cook peas with water for 2 whistles allow it to release on its own.</span><br />
<span style="font-size: large;">Prepare tempered masala base in a kadai and mix the pressure cooked pease into it. Mix well check for salt and spices, adjust consistency with water, give it another boil. Garnish and serve.</span><br />
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<span style="font-size: large;"><b>Alternate method 2</b></span><br />
<span style="font-size: large;">Prepare the base masala and blend it if you dont like chunks of onion and tomatoes. Make sure you minimize the dry chilli to 1 or 2 / Remove chillies before blending. Follow with pressure cooking peas option before or along with the spices base is your wish!!</span><br />
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<a href="http://2.bp.blogspot.com/-SawrdjDiyP8/VZhkaRIpO2I/AAAAAAAAMAw/4xzarn9R_8U/s1600/peas1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-SawrdjDiyP8/VZhkaRIpO2I/AAAAAAAAMAw/4xzarn9R_8U/s1600/peas1.jpg" /></span></a></div>
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<b><span style="font-size: x-large;">Note</span></b><br />
<span style="font-size: large;">- Add spices according to your taste.</span><br />
<span style="font-size: large;">- You can use white / yellow dried peas but personally I find those peas remains soft only till it is hot. I find dried green peas quick in cooking as well as mushy enough to be eaten with pakodas or when used for any side dish. However if you got the trick to keep yellow / white channa be soft even after it cools down after cooking go for it!!</span><br />
<span style="font-size: large;">- You can add lemon juice or dried mango powder if required for some tangy taste. But here the tomatoes I used were very sour so I did not add anything more to this.</span><br />
<span style="font-size: large;">- In case tanginess is felt more you can add some sugar and adjust it (very little)</span><br />
<span style="font-size: large;">- Adjust water as you like, Open stir cook the peas mixture for thicker gravy or add more water incase the gravy is too much thick than you desire.</span><br />
<span style="font-size: large;">- Can be kept in fridge upto a week stored in air tight container.</span><br />
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<span style="font-size: large;"><b>For making chaat similar to Ragda:</b></span><br />
<span style="font-size: large;">- You can omit tempering and make the ghugni as it. This can be later served with green and sweet chutney, raw onions along with samosas kachoris, pakoras some nylon sev and coriander leaves. Go easy with your addition and enjoy tweaking the recipe as your likeness!! (spice level for chaat is perfect measurement as given in above recipe)</span><br />
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<span style="font-size: large;"><b>To Serve with Roti / bread / Puri / Paratha / Khakra / Idly / Dosa / Idyapam (yes it goes well along everything!!</b></span><br />
<span style="font-size: large;">When you have intention to serve this along the main course then make sure you do the tempering part as well as have the spice level more so that it gives a perfect taste when eaten with bland food!!</span><br />
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<span style="font-size: large;">Hope you enjoyed this wonderful post of having ghugni as chaat and side dish both do try out and have fun with cooking!!</span><br />
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<span style="font-size: large;">Until next cya.............</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-90585875569978357482015-07-03T13:19:00.002-07:002015-07-03T13:21:11.678-07:00Shawarma Bread Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> These mini cuties so much tasted like shawarma filling hence named it as shawarma bread rolls.</span><br />
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<a href="http://3.bp.blogspot.com/-Do3vAJ7tP4E/VZXUVQvFT7I/AAAAAAAALyg/1OMoK5qwZwc/s1600/bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-Do3vAJ7tP4E/VZXUVQvFT7I/AAAAAAAALyg/1OMoK5qwZwc/s1600/bread3.jpg" /></span></a></div>
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<span style="font-size: large;">Sometimes imagination takes us very far, and this was something which was running in my mind imaginatively for quiet sometime. Finally I tried and here was the result!! One of my best trial and a keeper for sure. This was made along with my previous post <a href="http://sweets-n-spices.blogspot.in/2015/06/sago-vermicelli-kheer-energy-boosting.html" target="_blank">Sago Vermicelli Kheer - Energy booster Dessert / Drink</a> . Take a look if you havent yet!! </span><br />
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<span style="font-size: large;">The way kheer was made in large quantity similar was the case with these rolls, my 1st attempt with a large batch to be sent was a risk factor but its always better to do something than to be void without even giving it a try. There are many bread roll recipes across web after lots of browsing I did not find anything similar to what was going inside my head. As I kept making I was confident about the shape and size, The only thing bothered me was the filling and how well does it get along with bread and gram flour coating. I'll talk my trial and errors as I proceed with the post. Getting started with the recipe.</span><br />
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<i><span style="color: #660000; font-size: large;"><b>Preparation done here was a large batch. But I'll give measurement for 4- 8 members with generous servings possible :-</b></span></i><br />
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<b><span style="font-size: x-large;">Ingredients for filling</span></b><br />
<span style="font-size: large;">Mixed veggies consisting of Cabbage, Onion, Carrot and Capsicum - 1 cup each (you may add or subract veggies as per your choice this is just a basic measurement for better understanding.</span><br />
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<span style="font-size: large;">Boneless chicken - 100gms or more marinated with 2tsp ginger garlic paste and some salt for few hrs or over night (optional) can be done instantly too. Marinating gives better flavor and tenderness to the chunks.</span><br />
<span style="font-size: large;">Some mayo - 1/2 cup or more as you like</span><br />
<span style="font-size: large;">Garlic pods - 5-6 large chopped finely</span><br />
<span style="font-size: large;">Green chillies - 2-3 depending upon how much hot you like</span><br />
<span style="font-size: large;">Black pepper powder - For extra taste and spice</span><br />
<span style="font-size: large;">Some Salt and sugar for seasonings</span><br />
<span style="font-size: large;">Soy Sauce - 1 tsp</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">- Heat 2 tbsp oil in a pan and saute the marinated chicken till all the sides golden brown. All the juices absorbed and chicken is well cooked (takes around 5-7 mins in medium heat)</span><br />
<span style="font-size: large;">- Once done cool down and shred the chicken using your hands. (if you frustrated over something here is a way to take off all :P just kidding :)</span><br />
<span style="font-size: large;">- There will be some remaining oil or just a little grease from chicken mixture. Heat the same pan and add in all the veggies along with the shredded chicken. Add soy sauce, salt and sugar Saute it for 2-3 mins in high flame just till the veggies start to get soft. do not allow them to become very soft. It should just be little soft yet crunchy. </span><br />
<span style="font-size: large;">- Remove this in a deep bowl or another kadai to cool it under fan. Now add pepper powder, chillies, chopped garlic and mayo. Mix it all well and check for the taste which suits your taste buds best. (add / subtract seasonings as per your choice eg: less peper powder, omitting chillies and using only pepper powder more salt / sugar just go along with your taste) </span><br />
<span style="font-size: large;">Add more mayo if you want a richer taste!! I like it rich in taste!! </span><br />
<span style="font-size: large;">- Once this is prepared keep it aside for use. Whole thing takes 10 - 12 mins hardly dont get worried with my long texts, Its a process done in a jiffy when all ingredients are ready to be throw into the pan.</span><br />
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<span style="font-size: large;"><b>Other ingredients needed</b></span><br />
<span style="font-size: large;">Sandwhich Bread Slices - 1 pack Sides Trimmed (normal small size will work good too but take care to the sizes. This has to be later dipped into gramflour batter for frying.</span><br />
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<span style="font-size: large;">Soft butter to apply over bread!!</span><br />
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<b><span style="font-size: x-large;">Gramflour batter / Bajji Batter</span></b><br />
<span style="font-size: large;">Gram flour / Besan - 2-3 cups mixed with 1/2 tsp of red chilli powder, 1/4th tsp of baking soda, Salt to taste. Add water to make a smooth nor thick nor thin paste. (see the bread pic below) with thick batter bread will become too heavy therefore making the bread coating difficult. If the batter is very runny it may possibly lead the bread rolls to not hold the filling inside properly so just make a batch you will know best consistency to be used!!</span><br />
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<span style="font-size: large;"><b>Optional </b>: can add dried herbs / pepper powder for more flavoring. Instead of gramflour one can make batter from equal amout of maida and cornflour salt , seasonings + water. </span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">- Take each bread slices over rolling board and press it nicely to make it flat with rolling pin. </span><br />
<span style="font-size: large;">- Once nicely pressed apply butter just to give a thin coat over filling</span><br />
<span style="font-size: large;">- Place the filling exactly as show in the pic below in the center and well shaped. Dont try to add more fillings than required.</span><br />
<span style="font-size: large;">- Apply gramflour batter to the other end for proper hold and sticking.</span><br />
<span style="font-size: large;">- Start rolling the bread from your side over the filling and reaching to the other end where the gramflour batter is applied </span><br />
<span style="font-size: large;">- Give a firm press roll it and keep it aside.</span><br />
<span style="font-size: large;">- Prepare all the bread slices till the filling / the bread slices lasts!!</span><br />
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<span style="font-size: large;">- Once you roll it as keep it aside you can cut them into half for better grip while frying. The rolls shown below were perfect size for me to work with!!</span><br />
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<span style="font-size: large;">- Dip these prepared rolls into the gram flour batter and fry till all the sides nice a and golden brown in medium heat. (make sure you coat all the sides properly, if not done it might risk fillings to come out and float in oil)</span><br />
<span style="font-size: large;">- Serve hot with Ketchup / Green chutney / Pickled Veggies</span><br />
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">I have explained my possible best in the ingredients and method part hence making the post look so very big, Please read it carefully before trying!! Once tried hands into this become master of the game!! People will keep asking for more and more</span><br />
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<span style="font-size: x-large;"><b>Variation:</b></span><br />
<b><span style="font-size: large;"><i>For Low calorie snack</i></span></b><br />
<span style="font-size: large;">Health conscious people may omit the gram flour part, dipping and frying!! Just place the rolled up bread in the greased tava and roast it till golden brown both the sides, Serve hot with ketchup.</span><br />
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<span style="font-size: large;">This is when my lil cousin sis started shouting Bread Shawarma.............. Give me more give me more :) </span><br />
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<b><span style="font-size: x-large;">Vegetarians </span></b><span style="font-size: large;">can use soya chunks or paneer instead of chicken.</span><br />
<span style="font-size: large;">moong daal sprouts is another great addition to this recipe for more nutritional fact.</span><br />
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<b><span style="font-size: x-large;">For girll smoky effect in chicken pieces:</span></b><br />
<span style="font-size: large;">Chicken pieces can be marinated with curd, general spices, gg paste and salt add some red color, saute it till burnt effect is achieved. Use this along with veggies and fill into the breads. </span><br />
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<b><span style="font-size: x-large;">Impression</span></b><br />
<span style="font-size: large;">So the mystery was solved once we started our iftar I was late to join others. And mean while my youngest aunt called up saying " Those bread rolls I kept hearing from such long!! Finally you made and it was yumm everyone here loved it" So I was sure other relatives would have liked it too!!</span><br />
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<span style="font-size: large;">My parents loved it too!! My Dad Claimed it was 1st Class!! What more do I need for credit in my 1st trial and error session???</span><br />
<span style="font-size: large;">Sadly my bro cannot be on normal diet for a month more will make for him once he is out of his medicinal diet!!</span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">I have given possible best explanation for this recipe. Do read it carefully and understand it before giving it a try. Reading will simplify your work to larger extent than worrying about a lengthy procedure you may possibly feel :)</span><br />
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<span style="font-size: large;">Any more quire or suggestions do let me know</span><br />
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<span style="font-size: large;">Until next Cyaa.......</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com10tag:blogger.com,1999:blog-8923889660362803322.post-15069201224655866702015-06-27T18:26:00.001-07:002015-06-28T10:11:26.554-07:00Sago Vermicelli Kheer - Energy Boosting Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Milk is my 1st Love and I go for anything made up of milk. Sweets based on milk hold a weak nerve to me. The richness and flavors it gives when worked well with can put anyone wanting for more.</span><br />
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<span style="font-size: large;">Me and my bro love milk, we really dont bother if someone asks us, you still drink milk???</span><br />
<span style="font-size: large;">My online friends who know milk can substitute my main meal call me Billi (Catty) I dont mind haha I dont know why but for various reasons one love to call me Billi. </span><br />
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<span style="font-size: large;">Every year my family and relatives have a traditional practice of exchanging Iftar Food with each other. Its a tedious process I'm sure everyone now is not interested to continue the tradition but by force have to do because when someone sends us Iftar It becomes like a duty to send them back too. Sometimes I wish I could talk 2 all of them during Eid meet and stop this lol ;) its obviously something my mom would never allow me to do (Keep dreaming aara) Anyhow exchanging food is considered to be blessings and this is a special blessing of Ramadan Alone :) any pains is ok for a while!!</span><br />
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<span style="font-size: large;">Every year I've been highly trying to cut off the expenses, tweaking iftar menu to something simple etc etc, its always something something for which I keep arguing with my mom, some she would agree some not :P Every mother and daughter had this kit kit (quarrel) I can vouch for!! </span><br />
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<span style="font-size: large;">This year it was my instinct to make a healthy kheer for my relatives instead of making Rich and Heavy yet heavenly tasting Bread halwa. I wanted to add my love to what I'am going to make, Instead of oil, ghee, sugar, bread n milk oh it gives me goose bumps coz Im the one who needs to keep tasting for accuracy as I make it lol. Yes tasting as we prepare sweets in night and most of the preparation is done at night itself, saves us from fasting and getting tired easily in day hours. </span><br />
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<span style="font-size: large;">So I had nailed kheer for this time and my mom easily agreed to me this time, no kit kit Wow!! when I said bread halwa??? its so rich bla bla bla everything what I can say to convince her :D </span><br />
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<span style="font-size: large;">This is my sole experiment where I tried to club up few energy boosting ingredients which can give a real kick to the body once consumed trust me ;) its delicious!!</span><br />
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<span style="font-size: large;">I made into large Quantity using 3liters of milk + water 1.5liters or more, sago 150gms, thin vermicelli 200gms roasted, semolina, and donno what amount of sugar. But here im going to share recipe for 1 liter milk so you can easily manage making kheer for 8-10 people, not like me 8 to 10 houses of relatives :D</span><br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<span style="font-size: large;">Full Cream Milk - 1 liter</span><br />
<span style="font-size: large;">Water - 750ml or more</span><br />
<span style="font-size: large;">Sugar As needed</span><br />
<span style="font-size: large;">Sago / Sabudana / Jawarsi - 1/2 cup (washed and soaked for 5 hours or over night)</span><br />
<span style="font-size: large;">Vermicelli thin variety - 1.5 cups (roasted well)</span><br />
<span style="font-size: large;">Semolina roasted in ghee - 2 tablespoon</span><br />
<span style="font-size: large;">Cardamon n Kesar for flavoring ( I used Everest Kesar Masala )</span><br />
<span style="font-size: large;">Condensed milk - 4 tbsp (for richness)</span><br />
<span style="font-size: large;">Almonds For Garnishing</span><br />
<span style="font-size: large;">Extra Milk if required!!</span><br />
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<span style="font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">- Boil milk in a heavy bottom pan, As it starts boiling add soaked sago along with its water also add vermicelli and semolina. </span><br />
<span style="font-size: large;">- Keep stirring as you add, because semolina tends to becomes small balls when not in stirring mode</span><br />
<span style="font-size: large;">- Once it starts boiling add sugar as much as needed, add condensed milk too. </span><br />
<span style="font-size: large;">- Keep over low flame and allow it to cook for 15-20 mins. Keep stirring every 5-10 mins clearing the sides, and also in case it chars!! You can do Your other works mean while but be attentive to kheer as well!!</span><br />
<span style="font-size: large;">- Check for Sugar if needed. Add the flavorings close the lid and allow it to rest.</span><br />
<span style="font-size: large;">- After half an hour we can find flavors have infused quiet well. and vermicelli has got a wonderful volume by now!!</span><br />
<span style="font-size: large;">- Just in case you find your kheer very thick, you can always adjust it will boiled milk as desired</span><br />
<span style="font-size: large;">- Garnish with almonds and serve Chilled!!!</span><br />
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<span style="font-size: large;"><b>Note:</b></span><br />
<span style="font-size: large;">Water used here is not too much!! Vemicelli, semolina and sago has the tendency to soak moisture as it cooks and cools, Kheer will show thicken as shown in the below pic. So always have extra little of milk ready to adjust the consistency according to your likeness.</span><br />
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<span style="font-size: large;">Similarly I cannot speak about the sugar because to my observation I had added lots of sugar and still somewhere it felt lessen sweet to me, I asked my mom to taste and I added more sugar than I would actually like to use. But yet after sometime it dint feel too sweet. The reason is Sago, vermicelli and semolina has tendency to absorb all the flavors moisture and also the sweetness :) so do not worry if this happens to you!!</span><br />
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<span style="font-size: large;"><i>This pic shows small pot with thick condensed kheer can be served with puri and paratha or as it is, and larger pot diluted with some added milk which was perfect to be served individually as dessert</i></span><br />
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<span style="font-size: large;">Adding semolina was not in my idea list :D but since I felt kheer needs some volume, I roasted semolina and added after adding sago n vermicelli. But you can add it before along with vermicelli n sago. Semolina gives wonderful volume to kheer. you can skip if you dont want and add cashew paste of soaked basmathi rice paste instead for good volume :)</span><br />
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<span style="font-size: large;"><b><i>Kheer Boxes packed and refrigerated to be sent!!</i></b></span></div>
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<span style="font-size: large;">Make the Kheer and Enjoy it chilled!! </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"><b>Serving Suggestions:</b></span><br />
<span style="color: red; font-size: large;"><i>1) Add more milk to the kheer and serve it as a manageable drink in disposable glasses serve it chilled.</i></span><br />
<span style="color: red; font-size: large;"><i>2) Let it chill and thicken on its own, serve it as dessert in bowls with spoon.</i></span><br />
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<span style="font-size: large;">Let me know your thoughts about this Delicious Yumm :)</span><br />
<span style="font-size: large;">Until next cya Bubye :)</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com9tag:blogger.com,1999:blog-8923889660362803322.post-80602098363706164892015-06-21T09:52:00.000-07:002015-06-21T16:39:09.764-07:00Quick Kanji - 30 mins and done!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">After 2yrs of blogging Finally I'am down to blog about kanji. Every time I click pics and want to post and each time I fail to do so.</span><br />
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<span style="font-size: large;">Today is the day when finally I decided to post a quick and easy recipe as I finished my prayers and got free. </span><br />
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<span style="font-size: large;"><b><i>To People who dont know what is kanji</i></b></span><br />
<span style="font-size: large;">Kanji is a porridge made of rice mixed with spices and protein. Sometimes lentils are also added for a better taste which makes it more rich in protein content. It is specially made during Ramadan in south India at almost every household and also it is made widely in mosques for free distribution among the people who are fasting.</span><br />
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<span style="font-size: large;">Anyone who does iftar in mosque gets for free, also distributed among households to anyone who comes with a container to take kanji. It is said that kanji cools the heated up stomach, gives high energy as it is made up of rice (its starch is used as well) Some amount of lentils, non veg and veg is added for protein and vitamins making it a full meals on its own. There are many variations of making kanji and nothing can beat the other. </span><br />
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<span style="font-size: large;">Where starting from hyderabad to north delhi lucknow and other places haleem and khichda is dominating I can frankly speak that haleem and khichda carries lots of fats content very rich in nature and also very tideous to work with, draining our energy!! can be consumed limited due to its richness</span><br />
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<span style="font-size: large;">When we speak about kanji, it is light, filling and nutritious in nature. Consumes less time and energy to be made. Kanji can be consumed till ur tummy fills in ;) trust me at this part :) sometimes people cant stop with just 1 serving, they want more more and more......</span><br />
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<span style="font-size: large;">Here goes the recipe.</span><br />
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<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<span style="font-size: large;">Rice 1 cup</span><br />
<span style="font-size: large;">Moong daal 1/4th cup</span><br />
<span style="font-size: large;">Fenugreek seeds - 1tsp</span><br />
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<span style="font-size: large;">Soak these together over night in water and ready to use next day!! This step is optional but I do it as it yields quick cooking and helps no gastric formation which can be caused by moong daal sometimes. </span><br />
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<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<span style="font-size: large;">Green Cardamon - 3</span><br />
<span style="font-size: large;">Cinnamon - 1inch</span><br />
<span style="font-size: large;">Oil / Ghee - 2tbsp</span><br />
<span style="font-size: large;">Chicken Mince / Mutton mince - 1/2cup</span><br />
<span style="font-size: large;">Ginger Garlic Paste- 2tbsp</span><br />
<span style="font-size: large;">Turmeric powder - 1/2tsp</span><br />
<span style="font-size: large;">Chilli Powder - 1/4th tsp or more according to your taste</span><br />
<span style="font-size: large;">Tomatoes - 2 medium roughly chopped</span><br />
<span style="font-size: large;">Curd - 1tbsp (optional)</span><br />
<span style="font-size: large;">Salt to taste</span><br />
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<span style="font-size: large;">Keep ready Coconut milk extract out of 1small coconut of half of 1 large coconut. This will include 1st milk and 2nd milk also 3rd if possible. This will be used at the end step.</span><br />
<span style="font-size: large;">Coriander leaves to garnish</span><br />
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<b><span style="font-size: x-large;">Method</span></b><br />
<span style="font-size: large;">- In a pressure cooked add oil/ ghee allow it to heat.</span><br />
<span style="font-size: large;">- Once heated add cardamon and cinnamon stick, let it splutter, add all the other ingredients and saute it for a min or two.</span><br />
<span style="font-size: large;">- Add soaked & drained rice into the cooker and add 6-8 cups of water.</span><br />
<span style="font-size: large;">- Pressure cook it for 2 whistles and allow it to rest till the pressure release.</span><br />
<span style="font-size: large;">- Once pressure is released open the lid and mash it with a daal masher add coconut milk + water and adjust the salt.</span><br />
<span style="font-size: large;">- Bring it to boil once. Check the salt garnish it with coriander leaves. </span><br />
<span style="font-size: large;">- Serve Hot with your iftar :)</span><br />
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<a href="http://4.bp.blogspot.com/-zdKYL6cJX_w/VYblarmA9OI/AAAAAAAAK34/ZG5EI3Luujk/s1600/kanji2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://4.bp.blogspot.com/-zdKYL6cJX_w/VYblarmA9OI/AAAAAAAAK34/ZG5EI3Luujk/s1600/kanji2.jpg" /></span></a></div>
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">- You can use whole pieces of boneless chicken and shred it later once its cooked and add it back to kanji.</span><br />
<span style="font-size: large;">- You can use chicken, mutton or beef as you like.</span><br />
<span style="font-size: large;">- You can add veggies of your choice.</span><br />
<span style="font-size: large;">- This proportion is perfect for 6-8 members in a family. You can adjust the proportion of rice to moong daal from 1/2 cup rice + 2tbsp moong daal for 4 people and 1/4th cup rice + 2tbsp moong daal for 2 person. Adjust the spices and other ingredients accordingly.</span><br />
<span style="font-size: large;">- You can add all the ingredients into pressure cooker including coconut milk minus some cups of water mentioned above and cook it around for 2-3 whistles. Lets the steam release open the lid and mash the content, Add more water to make it liquid if required. Adjust the salt as needed boil it once and serve.</span><br />
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<span style="font-size: large;">For Vegetarians:</span><br />
<span style="font-size: large;">Add vegetables of your choice like Carrot, peas, beans, cabbage etc. To substitute non veg chewy thing add paneer pieces finely chopped or add soaked n boiled soya (cut into pieces) </span><br />
<span style="font-size: large;">* paneer n soya are great non-veg substitute for rich protein in this whole meal :)</span><br />
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<a href="http://1.bp.blogspot.com/-0IN2LQx-Mwo/VYbnODhl1bI/AAAAAAAAK4E/6vnlEt4rckk/s1600/kanji3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-0IN2LQx-Mwo/VYbnODhl1bI/AAAAAAAAK4E/6vnlEt4rckk/s1600/kanji3.jpg" /></span></a></div>
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<b><span style="font-size: x-large;">Impression:</span></b><br />
<span style="font-size: large;">When I 1st opened the pressure cooker I felt oops so much of haldi? (turmeric) how will others eat but then I had no option other than to continue with the process. Once I added the coconut milk it gave me a lovely vibrant pleasing yellow color. I felt a gr8 wow inside!! so dont panic if you find it yellow yellow mixture before adding coconut milk :)</span><br />
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<span style="font-size: large;">This was my 1st try with kanji coconut milk and the result was mind blowing. </span><br />
<span style="font-size: large;">My dad loved it as I do :) We had 2 bowl full without hesitation Tummy full hum dono khush khush :D</span><br />
<span style="font-size: large;">My mom was skeptical about it, as always :P she has her own ways of cooking and taste.</span><br />
<span style="font-size: large;">As she ate I kept watching her. Its her nature to try new things with a expression of refusal lol :P After having one bowl I asked if she wants more, she said no. within few mins she said give me more, me aur khush :P atleast my trial and pain to create something new dint go in vain. She loved it too. </span><br />
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<span style="font-size: large;">So do not hesitate to try this recipe its really yumm and easy to make light on tummy specially for iftar :)</span><br />
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<span style="font-size: large;">Got more kanji recipes which will be shared shortly, Until then Cya!!</span><br />
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<span style="font-size: large;">Dont forget write back your views, Quires, and your trial with my recipes in comment section, for sure it will help newbies of cooking!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com5tag:blogger.com,1999:blog-8923889660362803322.post-2229519208660842012015-05-20T18:37:00.003-07:002015-05-20T18:37:39.179-07:00Chicken Pulao - Inspired By Chicken Dum Biriyani <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">A Delicious!! One Pot Meal To Be Tried.... </span></div>
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<span style="font-size: large;">I'am not a biriyani lover but occasionally help my mom making biryani her way takes place sometimes. I made chicken dum biriyani myself once and that was suppose to be surprise shocker to my whole family. This pulao is very much inspired to the chicken dum biriyani. And total justice is done to the dum biriyani via this simple chicken pilaf. There was no regrets to shortcut here!! </span></div>
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<span style="font-size: large;">Definitely nobody can deny how yummy it was, and specially when everything is finished by night I can breath well.... Lol... yess!!!</span></div>
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<span style="font-size: x-large;"><b>Ingredients </b></span></div>
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<span style="font-size: large;">Rice - 1kg (5 cups, Soaked in water for 30 mins minimum)</span></div>
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<span style="font-size: large;">Chicken - 1.5 kg</span></div>
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<span style="font-size: large;">Potatoes - 2 large or 3 medium size Cubed n fried till golden brown</span></div>
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<span style="font-size: large;">Onion - 1 large or 3 medium size Sliced</span></div>
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<span style="font-size: large;">Garam Masala- 1tsp</span></div>
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<span style="font-size: large;">Turmeric Powder - 1/4th tsp</span></div>
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<span style="font-size: large;">Chilli Powder - 1/2 - 1tsp</span></div>
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<span style="font-size: large;">Coriander Powder - 1tbsp</span></div>
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<span style="font-size: large;">Yogurt - 1 cup</span></div>
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<span style="font-size: large;">Ginger Garlic Paste - 2- 3 tbsp</span></div>
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<span style="font-size: large;">Salt to taste.</span></div>
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<span style="font-size: large;">Whole Garam Masala ( 3-4 Cardamom, Cloves each, 1inch cinnamon stick, you can add nutmeg n star aniseed if u like, I did not) </span></div>
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<span style="font-size: large;">Mint leaves - 1/4th cup / 4-5 tsbp </span></div>
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<span style="font-size: large;">Coriander Leaves - 1/4th cup / 4-5 tbsp</span></div>
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<span style="font-size: large;">Oil - 5-6 tbsps or more if required (this should be enough coz fried potatoes will ooz out its oil during cooking process.</span></div>
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<span style="font-size: large;">Water 9 cups + Milk 1 cup to the standard measurement in which rice has been measured. </span></div>
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<span style="font-size: large;">Yellow Food Color a pinch I did not use.</span></div>
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<span style="font-size: large;">Sugar 1/4th tsp</span></div>
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<b><span style="font-size: x-large;">Pre Preparation. </span></b></div>
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<span style="font-size: large;">- Soak Rice With lots of water </span></div>
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<span style="font-size: large;">- Blend Yogurt With Mint leaves and Coriander Leaves</span></div>
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<span style="font-size: large;">- Marination of Chicken - Add yogurt, all dry spices, ginger garlic paste and some salt. Mix it well and allow it to rest atleast for 1 or 2 hrs The more marination time allowed more flavorful the chicken gets!!</span></div>
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<b><span style="font-size: x-large;">Cooking Process:</span></b></div>
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<span style="font-size: large;">- Heat Oil a pot which can hold 1kg rice. Once heated add whole dry spices allow it to splutter.</span></div>
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<span style="font-size: large;">- Add in Onion and fry it till it start getting light brown in medium flame, Make sure it does not burn, just golden in color. </span></div>
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<span style="font-size: large;">- Add in the marination and cook it in high flame and mix it well. In the process you will get a nice strong aroma bursting inside your kitchen. </span></div>
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<span style="font-size: large;">- Cook this till the extra moisture from chicken and yogurt gets evaporated, This should take 2-3 mins in High Flame. Add sugar too!!</span></div>
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<span style="font-size: large;">- Once this is done Add in Water + milk, and Potatoes to the pot and wait till it starts boiling. Check for salt, add more if needed!</span></div>
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<span style="font-size: large;">- Mean while Drain out water from soaking rice to the maximum no extra liquid should remain.</span></div>
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<span style="font-size: large;">- When it starts boiling Add in the rice and allow it to boil again. </span></div>
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<span style="font-size: large;">- As it boils, water in the pot starts to get absorbed. Stir in with spatula once just for even mixing.</span></div>
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<span style="font-size: large;">- Once u see rapid bubbles of water are fading and rice is almost looks half cooked. Cover the pot with a tight lid and low the flame to the most lowest mode possible.</span></div>
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<span style="font-size: large;">- Leave it in dum for 12-15 mins and Switch of the flame.</span></div>
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<span style="font-size: large;">- Allow it to rest for 30 mins. Open the lid and mix it all gently. </span></div>
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<span style="font-size: large;">- Serve it With Raita!!</span></div>
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<span style="font-size: large;"><i>Everything is well explained above. </i></span><br />
<span style="font-size: large;"><b>I did not use any food color</b></span><br />
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<span style="color: red; font-size: large;"><b><i>My Version is Darker in shade for 2 reasons,</i></b></span><br />
<span style="font-size: large;"><i>1) I dint wanted to use fried onions separately as it will consume time and also add more oil content to the dish so I decided to Fry the onion golden brown in 1st step itself. This in turn boosted the flavor of whole dish. If you want, follow the recipe as it is or avoid the 2nd step go right away to the 3rd step by adding chicken to the oil then proceed. Have fried onions separately mix it while serving this will also give a unique taste to the pulao.</i></span><br />
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<span style="font-size: large;"><i>2) I added 1cup cup of mint and 1 cup or coriander leaves (had loads of it lol), which again contributed to the darker shade. So make it 1/4th cup to half cup maximum this also boosts up flavor</i></span><br />
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<span style="font-size: large;">Though this recipe and my explanation looks long, But once you got the ingredients and pre preparation work done!! Then Cooking is Just A Jiffy!!</span><br />
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<span style="font-size: large;">Do try and let us know in the comment section This will help others to know more about ur experience and the recipe!!</span><br />
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<span style="font-size: large;">Cya Until next Bye bye</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-27523628070151388892015-04-21T18:37:00.001-07:002015-04-21T18:41:08.198-07:00Raw Papaya Stuffed Parathas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Its the most simplest & Yummy Stuffed Parathas You can ever Make.........</span><br />
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<span style="font-size: large;">We are very fond of papayas!! Raw or Ripe Both are considered as a treat in my family!! I sometimes take a chance to make Raw papaya salad for myself and Mom's regular thing would be to make mixed veg gravy where papaya would be rock star giving the whole dish its sweetness to be enjoyed with rice and some spicy side dish.</span><br />
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<span style="font-size: large;">My mom had asked me if I want raw papaya this time, I replied leave me a piece that would do. But may be she asked my bro if he wanted it to do something Im not sure where it cropped up from, My mom informed me that my bro wants to have papitey ka paratha. For a while I was dumb stuck coz It was almost 20yrs back from zee tv I tried making paratha once of the same and how delicious it was :D I remember we enjoyed it!! But that seemed to be 1st and last, never got raw papyas in chennai so easily until recently!! so I had to recall and yes a little bit of browsing from sanjeev kapoor again :D How Can I Forget Him, He Is The 1st Chef I Followed and Loved Watching Him Closely. I feel he was cute then lol :P </span><br />
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<span style="font-size: large;">Getting Back To The Recipe. Measurement For 3 Big Size Parathas as shown in pic. </span><br />
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<span style="font-size: large;">Wheat Flour Dough - as per ur need soft and nice</span><br />
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<b><span style="font-size: x-large;">For filling</span></b><br />
<span style="font-size: large;">Raw Papaya Grated - 1.5 cups</span><br />
<span style="font-size: large;">Cumin - 1/2 tsp</span><br />
<span style="font-size: large;">Chilli powder - 1/4th tsp or green chillies chopped - 2-3</span><br />
<span style="font-size: large;">Dry mango powder - 1/2 tsp</span><br />
<span style="font-size: large;">Chat Masala - 1tsp</span><br />
<span style="font-size: large;">Garam Masala - 1 tsp heaped</span><br />
<span style="font-size: large;">Coriander Leaves</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">Oil / ghee - to shallow fry, I used both</span><br />
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<b><span style="font-size: x-large;">Method</span></b><span style="font-size: large;">:</span><br />
<span style="font-size: large;">- Mix grated papaya with salt and leave it aside till you are ready to use</span><br />
<span style="font-size: large;">- Squeeze Grated papayas nicely to remove all the extra water it has emitted. Make sure no water remains everything squeezed out nicely.</span><br />
<span style="font-size: large;">- Add the other ingredients mentioned above except oil and mix well. Add some more salt to this. </span><br />
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<span style="font-size: large;">- Roll the wheat flour dough a little and place the stuffing as shown above</span><br />
<span style="font-size: large;">- Start bringing the sides of the dough to the center pinching all the sides </span><br />
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<span style="font-size: large;">- Like the pic above!! Now slowly and firmly in between the palms smoothen the stuffed ball, keep it over rolling board and press it flat gently. No Hard Pressures should be applied. Here by very soft gentle rolling and handle with care has to be done.</span><br />
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<span style="font-size: large;">- With the help of dry flour gently start rolling the parathas slowly and softly. sometimes there would be air bubbles formed while rolling, Ignore it, continue with ur soft touch Rolling until a uniform / standard size and shape has been achieved</span><br />
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<span style="font-size: large;">- Lift this paratha and put over hot iron skillet and cook till both sides done. I 1st used oil a little when it was getting cooked, Once it started forming faint dark spots I added ghee and flipped both sides till nicely done. Adding ghee at last lifts up the flavor. Can use butter instead choice is yours</span><br />
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<a href="http://4.bp.blogspot.com/-XCPJk9xy61s/VTbvufdxoEI/AAAAAAAAFHY/ot4rTGbY-30/s1600/11066514_10205992849518615_5432271963969794191_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://4.bp.blogspot.com/-XCPJk9xy61s/VTbvufdxoEI/AAAAAAAAFHY/ot4rTGbY-30/s1600/11066514_10205992849518615_5432271963969794191_n.jpg" /></span></a></div>
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<span style="font-size: large;">- While we cook it over iron skillet or non stick tawa when we see the rise of parathas while cooking it gives an immense happiness of perfect rolling and even distribution of stuffing. Parathas will not puff up when firm pressures are applied while rolling and the layer of dough is sticking to each other. Basic thing to do for puffing up of roti or paratha is put it over hot pan, you will see color changing within 15-20 secs, flip the paratha. Allow the other side to cook till some dark spots r found, again flip the paratha and you will see how nicely paratha will puff up. Unlike roti's which will show some air pockets, parathas will show little bit of puffing and nice aroma is emitted.</span><br />
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<span style="font-size: large;">To have crispy and flaky parathas make sure u cook it in low medium heat. Spread some oil too as said above and toast till done. </span><br />
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<span style="font-size: large;">Check out the above pic for the crispy flaky edges. This texture will remain for very short time So eat it quick to enjoy the goodness. After sometimes It will be soft and get little bit darker in the shade (this is the case with all stuffed parathas). Yet Yummilicious and enjoyable!!</span><br />
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<span style="font-size: large;">Eat it with Pickle, Yogurt Or Raita And Love ur trial with this yumm dish</span><br />
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<span style="color: #b45f06; font-size: large;"><i>* I have added spices according to my taste, You can adjust the same when using more quantity of papayas. But always make sure the fillings spice and salt should always be more as if u cant eat it just like that. It should be little stronger than your taste buds can accept. </i></span><br />
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<span style="color: #b45f06; font-size: large;"><i>Reason: Wheat flour dough is bland in nature and will be covering the whole stuffing around. So while eating It will be a perfect combo. In case if very light spices r used for filling parathas are not much enjoyable. This is my personal experience over stuffed parathas making, I learnt this trick myself when I was doing trial and error in making paratha long back :D </i></span><br />
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<span style="font-size: large;">That's it for today :) Hope u make n enjoy one urself!! Any doubts or quire feel free to ask me in comment section!! Check back or click notify me check box to know the response.</span><br />
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<span style="font-size: large;">Cya until next :)</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-29035612302501026722015-04-09T03:46:00.000-07:002015-04-09T03:46:48.000-07:00How To Make Perfect Pilaf / Pulao - For Beginners <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">My dream for making pilaf holding back those long grains rice without breaking has come true</span></div>
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<span style="font-size: large;">Seeing basmati adds in rice the pilaf they display so long grains shown, so fluffy and looks so nice. This always made me wonder if it is possible to make the same kind at home, But something for sure not certain in those adds, My next doubt would be, was it well cooked? or they just show us all this for sake of showing? </span></div>
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<span style="font-size: large;">I was always skeptical making pilaf I dint knew how it would turn out. Though Ive used so many recipes with left over rice without fail. But working with fresh grains of rice was always doubtful.</span></div>
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<span style="font-size: large;">In last 1yr Ive tried various recipes and experimented over rice its quantity etc etc and finally I'am here with a genuine method to work with basmati rice, other variations of rice as well, to cook pilaf / pulao without making it look mushy Or extra greasy in nature.</span></div>
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<span style="color: red; font-size: large;"><i>Basic method to try For proper understanding I recommend you to read the whole article carefully. Though its very simple but I have added some extra points for better understanding </i></span></div>
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<b><span style="font-size: x-large;">Ingredients:</span></b></div>
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<span style="font-size: large;">Rice - 2 cups</span></div>
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<span style="font-size: large;">Water - 4 cups</span></div>
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<span style="font-size: large;">Oil - 3-4 tbsp</span></div>
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<span style="font-size: large;">Salt - As required (dont forget to check notes)</span></div>
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<b><span style="font-size: x-large;">Method:</span></b></div>
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<span style="font-size: large;">- Soak rice in clean fresh water for about half hr or more. Remove extra water and keep it aside in a strainer so that any more extra water drips out</span></div>
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<span style="font-size: large;">- In a pan add oil add some whole garam masala if needed allow it to crackle </span></div>
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<span style="font-size: large;">- In Oil add water and allow it to boil (rapid water bubbles are found)</span></div>
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<span style="font-size: large;">- Add salt and rice cook in high flame till the water is almost absorbing yet little water remains. You may see faint water bubbles popping up at this stage.</span></div>
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<span style="font-size: large;">- Close the pan with a tight lid and cook this for about 10-12 mins in lowest flame possible.</span></div>
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<span style="font-size: large;">- Switch of the gas after 12 mins and Allow it to rest for 20 - 30 mins</span></div>
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<span style="font-size: large;">- Open the lid and fluff the rice. </span></div>
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<span style="font-size: large;">- Serve it hot with any thing desired.</span></div>
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">- Soak it for half hr or even soak it for 2hrs or more should not be the concern. In fact more soaking will give us well cooked rice.</span><br />
<span style="font-size: large;">- Drain out the rice nicely before adding it to the boiling water, This will make sure no extra water goes in more than what is needed</span><br />
<span style="font-size: large;">- It is very important that u do not mix the rice with spoon after adding it to the boiling water. Rice will get mixed to the water and the other content on its own as it is boiling. But still if you are not sure that proper mixing can take place on its own, you can mix the content inside the pan just once with a spoon. And allow it to cook as mentioned above.</span><br />
<span style="font-size: large;">- Cooking it for 10-12 mins in lowest flame is apt time. Do not exceed it to more. As we r going to giving it resting time for 20-30mins after done, Rice will bloom on its own in this duration and get a well formed shape when we mix it later. So no need more cooking duration</span><br />
<span style="font-size: large;">- You need not add to much of oil thinking this will help rice grains stay fluffy and nice. According to me oil or fats play very little role in the concept behind. Oil or fats can be used enough for tempering. Not needed that whole of ur rice grains should look greasy. I tried making pilaf with minimum oil always. But when my mom makes she has her own reasons and logic behind so much oil used. In the above pic you may see not much of oil / fats are found but Its just perfect for the purpose!!</span><br />
<span style="font-size: large;">- In the shown pics I have also used daal. I will share the recipe next for this pilaf Insha Allah</span><br />
<span style="font-size: large;">- When you add veggies to pilaf you need not increase the water ratio until its required. You may either pre boil the chopped veggies ahead and use its water for measurement to rice for nutritional purpose, or cook the veggies in oil for 5 mins till half cooked and proceed with the above method of adding water and rice.</span><br />
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<span style="font-size: large;"><span id="goog_1198349517"></span><span id="goog_1198349518"></span>Previously I had refereed so many blogs and you tube links for proper method but my try would satisfy me only little, either the ratio or cooking time varied would leave the rice over cooked or undone, Though it may appear to be cooked but my family likes to eat rice which is soft while eating. I always wanted to make pilaf which is soft as my family likes, yet it should not be too much greasy and hold back its shape without being too much mushy. So after so many trial and errors this is the final result of the best I could achieve and share with my readers, Do try if u had been struggling like me to get a perfect pilaf. And share ur results with us!! </span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com4tag:blogger.com,1999:blog-8923889660362803322.post-42629016316171746992015-04-03T04:18:00.000-07:002015-04-06T03:12:27.406-07:00Banana Cake - Simplest Cake For Beginners <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><span style="color: red;">A big warning this cake is very addictive..... :D</span></b></span></div>
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<span style="font-size: large;">Ever Since I Started Baking Banana Cakes Are My All Time Favorite. And Here Is My Most Amazing Post And The Best Recipe I Tried So Far........ Do Check Out :) </span></div>
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<span style="font-size: large;">One of little cousin sister age 6 likes cakes so much that she demands cakes instantly. I want cake now now now make cake for me!! And another cousin sis who will turn 5 now is picky eater. But the way both makes demands for every little thing makes me and my bro feel OMG look at them? I dont recall we did something like this when we were growing. Generation is Changing and me being in late 20's already feeling old in front of these kids. They R super smart and exactly know what they want. All of above when they talk it may make us shake our heads in disbelief if it was those little mouths and tiny sizes spoke out those. I'm sure many should be like me thinking the very way I do. But I guess its High time for me to accept that<b> New Generation is Fast & we R Old.</b>.... lol I seem to talk like my mom here haha</span></div>
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<span style="font-size: large;">Getting back to the recipe, little kids are just an excuse for my baking and I love it. When brought lots of bananas from market I wondered why? Sometimes she is crazy I believe ;) When she offered me to have one I said give me 2 i'll bake it. So that was just an instant plan to make banana cake. </span></div>
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<span style="font-size: large;">I dint make any banana cakes past 2yrs I donno how I missed it but its never too late!! I tried browsing so many recipes but nothing satisfied me. So I decided to Tweak my chocolate Beetroot cake recipe into banana with some orange rinds. The result was just fab!!</span></div>
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<span style="font-family: 'Open Sans';"><b><span style="font-size: x-large;">Ingredients</span></b><span style="font-size: large;">:</span></span></div>
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<span style="font-family: 'Open Sans'; font-size: large;">Bananas - 2 large</span></div>
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<span style="font-family: 'Open Sans'; font-size: large;">Eggs -2 Or 3/4th cup Yogurt</span></div>
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<span style="font-family: 'Open Sans'; font-size: large;">All purpose flour - 1 1/4th cup</span></div>
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<span style="font-family: 'Open Sans'; font-size: large;">Oil - 1/2 cup</span></div>
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<span style="font-family: 'Open Sans'; font-size: large;">Sugar - 3/4th cup</span></div>
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<span style="font-family: Open Sans; font-size: large;">Orange rinds - from 1 whole orange (see notes)</span></div>
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<span style="font-family: Open Sans; font-size: large;">Soda Bicarbonate -1tsp</span></div>
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<span style="color: red; font-family: Open Sans; font-size: x-large;"><i>Ingredients Simple Right?</i></span></div>
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<span style="font-family: Open Sans; font-size: x-large;"><b>Method:</b></span></div>
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<span style="font-family: Open Sans; font-size: large;">- Blend bananas, eggs, oil, sugar together with blender or mixer till fine paste.</span></div>
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<span style="font-family: Open Sans; font-size: large;">- Sieve Flour and soda bicarb together and keep it ready.</span></div>
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<span style="font-family: Open Sans; font-size: large;">- When you are ready to bake, Mix flour with wet ingredients. Whisk it slowly or use spatula, do not over mix.</span></div>
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<span style="font-family: Open Sans; font-size: large;">- Also add orange rinds while mixing. </span></div>
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<span style="font-family: Open Sans; font-size: large;">- Line a round tin with baking paper. Bake until skewer inserted comes out clean.</span></div>
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<span style="font-family: Open Sans; font-size: large;">- Once done let it rest for 15-20 mins, Flip it to cooling rack and allow it to cool nicely. </span></div>
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<span style="font-family: Open Sans; font-size: large;">- Once Cooled Cut into pieces and Serve with tea and snacks.</span></div>
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<span style="font-family: Open Sans; font-size: x-large;"><b>Notes:</b></span></div>
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<span style="font-family: Open Sans; font-size: large;">- Originally vanilla essence is added to this cake when ever I tried earlier, But this time I dint had vanilla essence so thought of substituting essence part with orange rinds, You can also make use of lemon rinds. </span></div>
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<span style="font-family: Open Sans; font-size: large;">- I baked this on stove top. It took 40 mins. Baking in oven would be 170C for 25-30 mins. Banana based caked gets done sooner than others</span></div>
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<span style="font-family: Open Sans; font-size: large;">- If you dont have a butter paper to line the bottom of cake tin, Just grease the pan with oil / butter and dust the flour over it! coat the flour around the greased area and remove the extra flour by tapping the tin upside down. (dont add to much of flour for dusting just add enough to coat the inner area)</span></div>
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<span style="font-size: large;">I fell in love with the shade it got, It was unexpected!! Polished glossy shine sparking to my eyes :)</span><br />
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<a href="http://4.bp.blogspot.com/-PtHPFwFneeo/VR30oseQM9I/AAAAAAAAFEo/U3Qv9yOu88Q/s1600/11088397_10205853179746958_4255563717393161485_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://4.bp.blogspot.com/-PtHPFwFneeo/VR30oseQM9I/AAAAAAAAFEo/U3Qv9yOu88Q/s1600/11088397_10205853179746958_4255563717393161485_n.jpg" /></span></a></div>
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<span style="font-size: large;">I was wondering why center looked so dry!! But I was sure that banana cakes would never fail. It was very spongy on the whole when I flipped it upside down :) </span></div>
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<a href="http://2.bp.blogspot.com/-ZUtxsgNYLac/VR30o9ZjT5I/AAAAAAAAFEk/H33DssBYZq4/s1600/13028_10205853169106692_631664309099016763_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-ZUtxsgNYLac/VR30o9ZjT5I/AAAAAAAAFEk/H33DssBYZq4/s1600/13028_10205853169106692_631664309099016763_n.jpg" /></span></a></div>
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<span style="font-size: large;">After Cutting the cake was another surprise :) I guess I over baked it by 5 mins more. I forgot that banana cakes get baked quickly. </span><br />
<span style="font-size: large;">I saw it has got 2 color layers on its own and I loved the shade to the core.</span><br />
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<span style="font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-svNvuRQbBaQ/VR30oUxjuSI/AAAAAAAAFEY/v8xcOW-H53A/s1600/11088397_10205853160866486_5705943189878236593_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-svNvuRQbBaQ/VR30oUxjuSI/AAAAAAAAFEY/v8xcOW-H53A/s1600/11088397_10205853160866486_5705943189878236593_n.jpg" /></a></span></div>
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<span style="font-size: large;">Dosent it look fab??? </span></div>
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<span style="font-size: large;">Impression:</span></div>
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<span style="font-size: large;">Cake tasted very nice as good as it looks in the pics </span></div>
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<span style="font-size: large;">It was soft porous and spongy. Idle for tea time snacks. To offer these goodies to little kids and make them happy.</span></div>
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<span style="font-size: large;">Orange rinds gave it a kick in taste I loved it over all!! And every one in the family loved it too :)</span></div>
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<span style="font-size: large;">Do try ur hands in this wonderful cake!! And let us know how it turned for u :)</span></div>
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<span style="font-size: large;">As mentioned above its very addictive u really cant stop with one!!</span></div>
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-26319370831303281062015-03-31T10:46:00.001-07:002015-03-31T10:46:59.445-07:00Carrot & Beetroot Poriyal / Dry Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">This simple Poriyal is Wonderful side dish to any south indian cuisine. Goes along so well with most of the main dishes we prepare. </span><br />
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<span style="font-size: large;">Time is flying and Im sure nobody would deny this!! My Blog Completed 2yrs and It just feels I started few days back :) </span><br />
<span style="font-size: large;">I agree im not so very passionate towards blogging like earlier but this is life and it goes on with all the ups and downs, good and bad, I thank all my blogger friends and my readers for being such a lovely support to me. Rightly said that " Show must go on " </span><br />
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<span style="font-size: large;">Insha Allah I'll try my best to add in recipes for my sake atleast lolz :)</span><br />
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<span style="font-size: large;">Getting back to the recipe, As I mentioned in my Chocolate Beetroot Cake Recipe That for certain Reason we dont use beetroots but god known why mom purchased it this time, It was large and juicy I loved working with it!! It tinted my hands just the right way I love the redish pink shade!! </span><br />
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<span style="font-size: large;">I surprisingly found mom has made this poriyal to go along with rice and rasam. Also some papad to go along with it. It was just a typical yumm South Indian Treat For Us!! </span><br />
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<b><span style="font-size: large;">Serves - 2-3 People</span></b><br />
<b><span style="font-size: large;">Level - Very Easy</span></b><br />
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<span style="font-size: large;"><b>Idle for Summers Light to eat with less spice</b></span><br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<span style="font-size: large;">Beetroot - 1 large Roughly chopped</span><br />
<span style="font-size: large;">Carrot - 1 large Roughly Chopped</span><br />
<span style="font-size: large;">Onion - 2 medium size Roughly Chopped</span><br />
<span style="font-size: large;">Slit Green Chillies - 3-4</span><br />
<span style="font-size: large;">Salt</span><br />
<span style="font-size: large;">Coconut Grated 1/4th cup</span><br />
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<span style="font-size: large;"><b>For Tempering</b></span><br />
<span style="font-size: large;">Mustard seeds - 1/2 tsp</span><br />
<span style="font-size: large;">Urad daal - 2 tsp</span><br />
<span style="font-size: large;">Curry leaves - few</span><br />
<span style="font-size: large;">Oil - 1tbsp</span><br />
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<span style="font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">- Heat Oil In a pan, Add mustard seeds allow it to splutter, Lower the flame and add urad daal and cook for a min in low flame itself.</span><br />
<span style="font-size: large;">- Now add Curry leaves and dont allow it to get too much fried Add in Green chillies, onion, beeteroot and carrot. </span><br />
<span style="font-size: large;">- Add in salt mix it well and close the lid of pan, allow it to cook in low flame and get soften. This will take 15-20 mins. Keep stirring in between!!</span><br />
<span style="font-size: large;">- Once you check the veggies are cooked add in coconut gratings and saute it for a min or 2 in high flame and you are done!!</span><br />
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<span style="font-size: large;"><b>Notes</b>:</span><br />
<span style="font-size: large;">- Double the Quantity for more people</span><br />
<span style="font-size: large;">- Adjust green chillies according to your taste.</span><br />
<span style="font-size: large;">- Never tried with dry spices. But if you want you can try urself following the same procedure. I feel its simplicity will be lost if we add dry spices.</span><br />
<span style="font-size: large;">- This poriyal will be more on sweeter side so it will go well with roti and paratha too. Curd rice, lemon rice, steamed rice are few other options I can recall for now</span><br />
<span style="font-size: large;">- Dont omit coconut as it gives a very nice flavor and twist to the poriyal</span><br />
<span style="font-size: large;">- Second time my mom made this she added 1/4th cup of soaked moong daal to this along with veggies while cooking and it tasted equally yumm!!</span><br />
<span style="font-size: large;">- Cooking time may or may not exceed, just check if the veggies are done or not</span><br />
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<span style="font-size: large;">Sssshhhhh....... I ate just like that too I loved this simple sabzi so much :D</span><br />
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<span style="font-size: large;">Do try it and let us know how it turned</span><br />
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<span style="font-size: large;">Cya until next :)</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com4tag:blogger.com,1999:blog-8923889660362803322.post-73495633214682685712015-03-26T04:57:00.000-07:002015-03-26T04:57:01.315-07:00Chocolate Coffee Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">This cake is sure to take one's tastes buds to next level. Chocolate and coffee is best match made for each other. When clubbed up gives the most fab taste you can ever have!!!</span><br />
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<span style="font-size: large;"> I had never made or tasted this cake before, I was also skeptical about the taste. Whether my family would like it or not lots of doubts and confusion as I proceeded. The only thing which went running to my mind is my dad should like it :) Yes it was his birthday and we do not celebrate but the joy of family sitting together and enjoy such relish treat is a great moment on its own!!</span><br />
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<b><span style="font-size: x-large;">Things U Need:</span></b><br />
<span style="font-size: large;">Chocolate Cake - Use any of your own recipe / <span style="color: blue;"><a href="http://sweets-n-spices.blogspot.in/2015/03/chocolate-beetroot-cake.html" target="_blank">Chocolate Beetroot Cake</a> Or <a href="http://sweets-n-spices.blogspot.in/2014/12/strawberry-whipped-cream-cake.html" target="_blank">Eggless Chocolate Cake</a></span></span><br />
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<span style="font-size: large;">Chocolate Syrup - Half Cup</span><br />
<span style="font-size: large;">Whipped Cream Sweetened</span><br />
<span style="font-size: large;">Coffee Powder 2-3 tbsp depending on your taste</span><br />
<span style="font-size: large;">Chocolate Chunks + shavings for Decoration</span><br />
<span style="font-size: large;">Chopped Nuts Optional</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">Cool Down The cake before slicing. I got 2 layers cake which was good enough for my try.</span><br />
<span style="font-size: large;">Whip cream with coffee together and check for taste according to your choice have this ready too</span><br />
<span style="font-size: large;">Place the 1st layer in the plate and drizle good amt of chocolate syrup to the 1st layer</span><br />
<span style="font-size: large;">Apply Coffee Whipped Cream spread it nicely, over the cream add in chopped nuts or chocolates</span><br />
<span style="font-size: large;">Place the next layer of cake over the cream and again repeat the above process.</span><br />
<span style="font-size: large;">Cover the cake with let over whipped cream and do the frosting part.</span><br />
<span style="font-size: large;">I just made some spooks and decorated with chocolate shavings :)</span><br />
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">- Drizzling chocolate syrup in every layer makes it moist and more yummier while eating</span><br />
<span style="font-size: large;">- Add coffee according to your taste.</span><br />
<span style="font-size: large;">- Layering it with nuts and choco chips are also optional but some crunch in between the cakes are more exciting at times :)</span><br />
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<span style="font-size: large;">For sure My Whole family loved this cake and lots of appreciation for my efforts :)</span><br />
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<span style="font-size: large;">If u try this out do let us know how it turned!!</span><br />
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<a href="http://1.bp.blogspot.com/-3xU7ibzYav8/VQ_8N5OwZdI/AAAAAAAAFDM/SIvE9o5PI7M/s1600/11021256_10205630333015929_1297391692349858003_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-3xU7ibzYav8/VQ_8N5OwZdI/AAAAAAAAFDM/SIvE9o5PI7M/s1600/11021256_10205630333015929_1297391692349858003_n.jpg" /></span></a></div>
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<span style="font-size: large;">Any doubts or quire feel free to ask in comment section :)</span><br />
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<span style="font-size: large;">Cya until Next!!!</span></div>
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com7tag:blogger.com,1999:blog-8923889660362803322.post-54932966699100463982015-03-17T07:40:00.000-07:002015-03-17T07:40:29.738-07:00Chocolate Beetroot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Like my family I know there are many other families who may not like veggies clubbed up with desserts and cakes. Vegetables have their own ranks and should be used as per their tastes in our diet.</span><br />
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<a href="http://1.bp.blogspot.com/-vZ92HyQt_mU/VQgwhCahXxI/AAAAAAAAFCM/QNiT9B9LLXA/s1600/10398657_10205692397887512_7958709827026370335_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-vZ92HyQt_mU/VQgwhCahXxI/AAAAAAAAFCM/QNiT9B9LLXA/s1600/10398657_10205692397887512_7958709827026370335_n.jpg" /></span></a></div>
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<span style="font-size: large;"> But not anymore!! Our preferences are changing, our diets have changed. We are more nutrition concerned about every food we intake. With time we compromise with so many things. But never compromise with the taste and nutrition of any food you consume. In my family nobody is a beetroot fan and its difficult to make them consume the veggie even just like that. When mom got beetroots this time I dont know why she got it though, I took a chance to bake a cake in her absence. This is called baking like a thief haha. Just to make sure she dosent comes to know the secret ingredients added. Otherwise I should be 200% sure she will not even touch it!!</span><br />
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<a href="http://1.bp.blogspot.com/--inlomr-BrM/VQgwi3AlJiI/AAAAAAAAFCg/zRyiiaYebM0/s1600/11056058_10205692397247496_8412599441441814775_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/--inlomr-BrM/VQgwi3AlJiI/AAAAAAAAFCg/zRyiiaYebM0/s1600/11056058_10205692397247496_8412599441441814775_n.jpg" height="640" width="360" /></span></a></div>
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<span style="font-size: large;">After my search of recipes in various blogs and websites I found one particular website which provided a very quick and easy <a href="http://www.bestrecipes.com.au/recipe/beetroot-and-chocolate-cake-L2195.html" target="_blank">Chocolate beetroot cake</a> method with lots of positive feed backs . I simple couldn't resist and tried it out. You can see the result in the pics. Lets check out with the recipe....</span><br />
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<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<span style="font-size: large;">2 egg</span><br />
<span style="font-size: large;">1/2 cup oil</span><br />
<span style="font-size: large;">1 cup sugar</span><br />
<span style="font-size: large;">1 1/4 cup plain flour</span><br />
<span style="font-size: large;">1/4 cup cocoa powder</span><br />
<span style="font-size: large;">1 tsp bicarbonate of soda</span><br />
<span style="font-size: large;">1 tsp vanilla essence</span><br />
<span style="font-size: large;">1 tsp coffee powder heaped</span><br />
<span style="font-size: large;">1 cup canned beetroot drained reserve liquid (check notes)</span><br />
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<b><span style="font-size: x-large;">Method</span></b><br />
<span style="font-size: large;">- Beat together oil, sugar and egg.</span><br />
<span style="font-size: large;">- Sift together dry ingredients.</span><br />
<span style="font-size: large;">- Mix all ingredients together with beetroot puree until smooth.</span><br />
<span style="font-size: large;">- Line a round tin with baking paper.</span><br />
<span style="font-size: large;">- Bake at 170C for 50-60 minutes. I baked in normal pot without oven or pressure cooker method</span><br />
<span style="font-size: large;">Method can be found under this link <a href="http://sweets-n-spices.blogspot.in/2013/11/baking-without-oven-or-pressure-cooker.html" target="_blank"><span style="color: blue;">Fool Proof Baking Without Oven Or Pressure Cooker</span></a></span><br />
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<a href="http://2.bp.blogspot.com/-B0ofgpt_VGU/VQgwkVQdQcI/AAAAAAAAFCs/L09mz8Rm7X8/s1600/11071508_10205692399447551_288747475853674209_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-B0ofgpt_VGU/VQgwkVQdQcI/AAAAAAAAFCs/L09mz8Rm7X8/s1600/11071508_10205692399447551_288747475853674209_n.jpg" height="640" width="360" /></span></a></div>
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<b><span style="font-size: x-large;">Notes:</span></b><br />
<span style="font-size: large;">- I did not had beetroot puree, I used 1 large grated beetroot cooked 3/4th cup of water to fade away the raw veggie smell. cook till the water evaporates but still moist do not dry it out!!. Allow it to at least warm down before use.</span><br />
<span style="font-size: large;">- Recipe called for 3/4th cup oil. I used 1/2 cup but still felt oil showing in fingers so I may suggest to reduce 1 or 2 tbsp oil from the half cup oil mentioned above.</span><br />
<span style="font-size: large;">- If you prefer more chocolaty taste I would suggest you to add half cup of dark chocolate. It will really enhance the taste of this cake!!</span><br />
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<a href="http://1.bp.blogspot.com/-aryf7ZaUGKo/VQgwhZn5WeI/AAAAAAAAFCU/Jjd5kAQgnFs/s1600/11041214_10205692402407625_74492587564439244_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-aryf7ZaUGKo/VQgwhZn5WeI/AAAAAAAAFCU/Jjd5kAQgnFs/s1600/11041214_10205692402407625_74492587564439244_n.jpg" height="640" width="360" /></span></a></div>
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<b><span style="font-size: x-large;">Impression!!</span></b><br />
<span style="font-size: large;">Cake was really very soft and moist no beetroot was detected at all until said!! </span><br />
<span style="font-size: large;">It was looking firm and crumbly outside, very soft and moist inside</span><br />
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<span style="font-size: large;">Its a very healthy and nutritious deal!! </span><br />
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<span style="font-size: large;">Not to mention by I really had a tuf time to capture the originality of how the cake looked like. It was all dark and non responsive showing towards the texture. After so many clicks I started feeling the problem is either with my eyes or the lenses. It was a total fed up try until I started placing it in various lights and direction to get the texture shown :D and finally it is up in the blog. </span><br />
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<span style="font-size: large;">Dont worry about its looks, one cant judge the taste just by a mere looking at pictures available across websites. Try this simple recipe it is just a keeper for sure :)</span><br />
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<span style="font-size: large;">Do let us know when you try it out :)</span></div>
Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com6tag:blogger.com,1999:blog-8923889660362803322.post-57159350104236327862015-02-25T10:22:00.000-08:002015-02-25T10:23:25.896-08:00Mixed Veg Bread Bites - Throw In Anything!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This is something I love to do most of the times when hungry and want to have something healthy!!</span></div>
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<a href="http://1.bp.blogspot.com/-I9LqctSuM8U/VOp7rY8suTI/AAAAAAAAE-k/iwBAALORi2w/s1600/20150207_195549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-I9LqctSuM8U/VOp7rY8suTI/AAAAAAAAE-k/iwBAALORi2w/s1600/20150207_195549.jpg" /></span></a></div>
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<span style="font-size: large;">Basically Stale bread slices with any veggies are used. So you can feel free to throw in anything you got handy for the moment!!</span></div>
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<b><span style="font-size: x-large;">Ingredients</span></b></div>
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<span style="font-size: large;">Eggs - 2 (optional) </span></div>
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<span style="font-size: large;">Bread slices - 4- 6</span></div>
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<span style="font-size: large;">Mixed Veggies ( I had spinach, cabbage & sping onion available with me) can add carrot, capsicum, sweetcorn or anything more as you please</span></div>
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<span style="font-size: large;">some salt, pepper and chaat masala as per needed</span></div>
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<span style="font-size: large;">sugar a pinch</span></div>
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<b><span style="font-size: x-large;">Method:</span></b></div>
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<span style="font-size: large;">- Heat oil in a pan. add in eggs and scramble it. Do not break it to much, </span></div>
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<span style="font-size: large;">- Add in mixed veggies and salt cook for 2-3 mins in medium flame just till little tender.</span></div>
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<span style="font-size: large;">- Add in roughly chopped bread slices, and toss it well.</span></div>
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<span style="font-size: large;">- Add a little sugar chat masala and pepper powder</span></div>
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<span style="font-size: large;">- Mix it well and serve!!</span></div>
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<a href="http://3.bp.blogspot.com/-I86mWiL9SGo/VOp7mVhH1MI/AAAAAAAAE-U/xBFKocov0_c/s1600/20150207_195420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-I86mWiL9SGo/VOp7mVhH1MI/AAAAAAAAE-U/xBFKocov0_c/s1600/20150207_195420.jpg" /></span></a></div>
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<b><span style="font-size: x-large;">Notes:</span></b></div>
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<span style="font-size: large;">- Sometimes veggies do release some water while cooking thats simply ok. When we add bread it will absorb the moisture content. </span></div>
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<span style="font-size: large;">- Dont over mix again and again this may break the soft breads</span></div>
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<span style="font-size: large;">- Once the whole thing comes to normal room temp, breads will retain its original shape and texture.</span></div>
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<span style="font-size: large;">- You can easily re-heat this.</span></div>
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<span style="font-size: large;">- Seasonings can be added according to taste so not giving any proper measurement for this</span></div>
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<span style="font-size: large;">- </span><span style="font-size: large;">Can use shredded Chicken too if you like</span></div>
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<a href="http://2.bp.blogspot.com/-Va9afraX8NY/VOp7_rD5usI/AAAAAAAAE-w/QUESLGGMq0w/s1600/20150207_195643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-Va9afraX8NY/VOp7_rD5usI/AAAAAAAAE-w/QUESLGGMq0w/s1600/20150207_195643.jpg" /></span></a></div>
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<span style="font-size: large;">I loved this so much that I had everything to my own!! I become selfish sometimes!! Greedy Me!! hehe :D</span><br />
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<span style="font-size: large;">Do try out im sure u'll love it!!</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com5tag:blogger.com,1999:blog-8923889660362803322.post-81780159649923501942015-02-19T17:17:00.000-08:002015-02-19T17:32:27.171-08:00What Next When Your Dhokla Flops / Fails???<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Dhokla has been known world wide and Im very sure Every Indian foodie would like to try making dhokla at home, atleast once in his / her life time</span></div>
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<a href="http://1.bp.blogspot.com/-30aAblaZu6E/VOTITDW9J_I/AAAAAAAAE8g/EkX1-Ryw4sM/s1600/10985274_10205533927605854_3859100704749933265_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-30aAblaZu6E/VOTITDW9J_I/AAAAAAAAE8g/EkX1-Ryw4sM/s1600/10985274_10205533927605854_3859100704749933265_n.jpg" /></span></a></div>
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<span style="font-size: large;">I have tried making dhokla once when I was a teenager seeing from a recipe book!! Oh what a big flop it was. I decided never to trust any recipe book there on!! Exposure to internet has helped me find a best fool proof recipe!! </span></div>
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<span style="font-size: large;">I have been making dhokla just like that for quiet few years now and taught my neighbors and relatives as well!! </span></div>
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<span style="font-size: large;">But yesterday was something different I dont realize where things went wrong, because I was working with double the amt of ingredients!! may be next time I should stick to the regular measurements.</span></div>
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<span style="font-size: large;">As seen in the above pic, yesterday dhokla has turned out that way! Regular tempering would just make it too bad specially which needs adding water too!!</span></div>
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<a href="http://3.bp.blogspot.com/-ySkQ2lhSlQ8/VOTPEUeTraI/AAAAAAAAE9o/ODX39yy8ppU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-ySkQ2lhSlQ8/VOTPEUeTraI/AAAAAAAAE9o/ODX39yy8ppU/s1600/3.jpg" /></span></a></div>
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<span style="font-size: large;">I am the one who do not like to waste cooked food. If it turns not right I try to recreate it some way so that there is no loss taking place due to silly mistakes. I instantly thought of giving the steamed dhokla a twist. Where the dhokla will loose its original shape, but will retain its taste!! </span></div>
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<a href="http://2.bp.blogspot.com/-RB2OreoSI78/VOTN2hFeRvI/AAAAAAAAE9c/2_CfTjdKU_8/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-RB2OreoSI78/VOTN2hFeRvI/AAAAAAAAE9c/2_CfTjdKU_8/s1600/1a.jpg" /></span></a></div>
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<span style="font-size: large;">Bingo!!! You see the results in pics here :) All we needs is some patience to think on what are possible options we can make use of!!!</span><br />
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<span style="font-size: large;">When my dad saw me doing this he did ask me why dint it turn right? He had always tasted a perfect one from me, and a flop show was unexpected :D</span><br />
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<span style="font-size: large;">Though I dint had any answer to why it dint turn perfect, But I had something to eat instead of wasting.</span><br />
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<span style="font-size: large;">Here im not giving the recipe for dhokla, As this post is just a solution to what can be done if regular dhokla fails. </span></div>
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<span style="font-size: large;">I would add up my recipe for dhokla may be somewhere around soon!!</span></div>
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<b><span style="font-size: x-large;">Ingredients:</span></b></div>
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<span style="font-size: large;">Mustard seeds - 1tsp</span></div>
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<span style="font-size: large;">Coriander leaves 2-3 tbsp chopped</span></div>
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<span style="font-size: large;">Green chillies - Chopped finely</span></div>
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<span style="font-size: large;">Oil - 1-2 tbsp</span></div>
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<span style="font-size: large;">Sugar - 1/2tsp (add more if needed)</span></div>
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<span style="font-size: large;">Salt if needed</span></div>
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<span style="font-size: large;">Water - 2-3 tbsp if needed</span></div>
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<b><span style="font-size: x-large;">Method:</span></b></div>
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<span style="font-size: large;">- Break Dhoklas in to small chunks</span></div>
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<span style="font-size: large;">- Heat oil in a kadai, Add mustard seeds and allow it to splutter. Lower the flame.</span></div>
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<span style="font-size: large;">- Add in curry leaves, coriander leaves and green chillies and saute for a min. </span></div>
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<span style="font-size: large;">- Add in the dhokla chunks, sugar, salt if needed and mix it well. And you are ready to serve.</span></div>
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<span style="font-size: large;">Since my dhoklas were dry, I made a well at center, Added 2-3 tbsp of water and closed the lid of kadai for a while. say 2-3 mins</span></div>
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<span style="font-size: large;">This was done to make the dhoklas little moist. Open the lid and mix it all well. But allow it to rest for a while sometimes It may look soggy when exposed to heat. It will get back to normal once cooling down.</span></div>
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<a href="http://4.bp.blogspot.com/-H2Pn3JVIPgs/VOTIT3fsscI/AAAAAAAAE8k/KPm5wmm6JD8/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="http://4.bp.blogspot.com/-H2Pn3JVIPgs/VOTIT3fsscI/AAAAAAAAE8k/KPm5wmm6JD8/s1600/1.jpg" /></span></a></div>
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<span style="font-size: large;">Eat it in normal room temp with pudina chutney or just like that.</span><br />
<span style="font-size: large;">In case you want it hot, you may reheat it without any issues. </span><br />
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<span style="font-size: large;">Garnish it with some more coriander leaves and serve (I dint)</span><br />
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<span style="font-size: large;">I am also assuming adding a tsp of ghee to this would lift up the taste more. Though this idea kept flashing my mind but I literally dint bother to try it!!</span><br />
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<span style="font-size: large;">Trust me a little more work will not make u stressed out, You will enjoy best evening snacks either way, Whether Dhokla is hit or flop Coin of Success will be at your hands :)</span><br />
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<a href="http://2.bp.blogspot.com/-DmsbftnZKuo/VOTIUUGkzwI/AAAAAAAAE8o/RIbAt73XiGM/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-DmsbftnZKuo/VOTIUUGkzwI/AAAAAAAAE8o/RIbAt73XiGM/s1600/2.jpg" /></span></a><br />
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<span style="font-size: large;">There are few more ideas running inside my mind!! Will try to implement it and post here if successful.</span><br />
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<span style="font-size: large;">Until then make dhoklas and enjoy!!</span><br />
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<span style="font-size: large;">If you try this out anytime do drop back a comment on how it turned!! :)</span><br />
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Nargis Aarahttp://www.blogger.com/profile/11640356374890459362noreply@blogger.com5