tag:blogger.com,1999:blog-32913123151543387992024-02-07T18:35:25.920+00:00Art of CookingWelcome to Haldar's Kitchen. Happy Cooking!!!Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3291312315154338799.post-33576459598001043492017-10-20T19:39:00.003+01:002017-10-20T19:39:59.558+01:00I Am Back!! Happy Diwali to all!!'<div dir="ltr" style="text-align: left;" trbidi="on">
Hello Friends,<br />
<br />
I am back on the blog after a long time. Was so caught up with kids, job,<br />
Different social sites. But now I am here again. Wishing you all a very happy<br />
Diwali from my home to yours. May this diwali brings you good health<br />
wealth and prosperity.<br />
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-36388054865511350332014-10-13T18:20:00.000+01:002014-10-13T18:20:03.558+01:00Cajun Finger Chips<div dir="ltr" style="text-align: left;" trbidi="on">
Finger Chips, who doesn't love them. I remember my kids used to eat only chips whenever we used to go out for dinner. Have tried it number of times with variations. This one is with Cajun spice with a hint of balsamic vinegar. Oven baked Cajun spices.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8uQTA1B9pjgKp9_i1YZ5k5tgdOiUa3LukvftAMclNUMBa5NWqxz1dLzzzjffcr3fXhyphenhyphenZ1a6LN1VcXiZ1J54GNjRsSrLG0KnnINsy5mSjDKVNp4iCF__UlPGCR0v-yPAzDs7jyOxg6Kyu/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8uQTA1B9pjgKp9_i1YZ5k5tgdOiUa3LukvftAMclNUMBa5NWqxz1dLzzzjffcr3fXhyphenhyphenZ1a6LN1VcXiZ1J54GNjRsSrLG0KnnINsy5mSjDKVNp4iCF__UlPGCR0v-yPAzDs7jyOxg6Kyu/s640/image.jpg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cajun flavoured FingerChips </td></tr>
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Ingredient<br />
<br />
3 Potatoes, cut lengthwise about half inch sticks<br />
1 tbsp extra virgin olive oil<br />
1 tsp Cajun spices, balsamic vinegar<br />
1/2 tsp cumin powder and sea salt<br />
<br />
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-60892706830630171582013-09-03T13:09:00.002+01:002013-09-03T13:09:50.515+01:00Egg Potato Bruschetta with 2 cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="text-align: left;">
<span style="background-color: #f4cccc; font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Bruschetta is originally an Italian recipe usually cooked with tomatoes, basil and garlic. It is pronounced as</i> <em style="border: 0px; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: red;">“brusketta”</span></em><em style="border: 0px; color: #282828; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">. You can do Bruschetta with various ingredients whichever is available in your fridge or pantry. It is a summer dish but can be cooked throughout the year.</em></span></span></h4>
<i><span style="background-color: #f4cccc; font-family: Georgia, Times New Roman, serif;"><span style="border: 0px; color: #282828; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">As per Wiki, it origin dates to 15th century which consists of </span><span style="line-height: 19.190340042114258px;">grilled bread rubbed with </span><a href="http://en.wikipedia.org/wiki/Garlic" style="background-image: none; color: #0b0080; line-height: 19.190340042114258px; text-decoration: none;" title="Garlic">garlic</a><span style="line-height: 19.190340042114258px;"> and topped with </span><a href="http://en.wikipedia.org/wiki/Olive_oil" style="background-image: none; color: #0b0080; line-height: 19.190340042114258px; text-decoration: none;" title="Olive oil">olive oil</a><span style="line-height: 19.190340042114258px;">, salt and pepper with variations in toppings. </span><span style="line-height: 19.190340042114258px;">Bruschetta is usually served as a snack or </span>appetizer</span></i><br />
<b><br /></b>
<span style="background-color: yellow;"><span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;">"In Italy, bruschetta is often prepared using a </span>brustolina<span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> grill. In the </span>Abruzzo<span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> region of Italy a variation of bruschetta made with a salami called </span>ventricina<span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> is served. Raw </span>pork<span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> products and spices encased in </span>pig bladder<span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> are aged and the paste spread on open slices of bread which are sometimes grilled.</span><span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> This was a way of salvaging bread that was going stale.</span><span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> In </span><a href="http://en.wikipedia.org/wiki/Tuscany" style="background-image: none; color: #0b0080; font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px; text-decoration: none;" title="Tuscany">Tuscany</a><span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> it is called </span><i style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;">fettunta</i><span style="font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"> and it is usually served without toppings, especially in November, to taste the very first oil of the season"</span></span><br />
<span style="background-color: white; font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;"><br /></span>
<span style="background-color: white; font-family: sans-serif; font-size: 12.727272033691406px; line-height: 19.190340042114258px;">Links:</span><a href="http://en.wikipedia.org/wiki/Bruschetta" style="background-color: yellow;">http://en.wikipedia.org/wiki/Bruschetta</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Egg Potato Bruschetta with cheese</td></tr>
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<br />
<br />
<i>You can absolutely use anything as topping with tomatoes and cheese.</i><br />
<i>The dish here is a simple one with potatoes, tomatoes, 2 different kind of cheese.</i><br />
<br />
<b><span style="color: #783f04;">Ingerdients:</span></b><br />
<br />
<span style="color: #0b5394;"><b>1 Baguette or ciabatta.</b></span><br />
<span style="color: #0b5394;"><b>2 tbsp of olive oil</b></span><br />
<span style="color: #0b5394;"><b>1 potates, cut into small cubes</b></span><br />
<span style="color: #0b5394;"><b>1 tomatoes, roughly chopped</b></span><br />
<span style="color: #0b5394;"><b>1 tsp of couscous</b></span><br />
<span style="color: #0b5394;"><b>1 tsp of cumin powder</b></span><br />
<span style="color: #0b5394;"><b>Sugar, salt n pepper</b></span><br />
<span style="color: #0b5394;"><b>handful of mint leaves, you can use baby spinach or any other greens</b></span><br />
<span style="color: #0b5394;"><b>1 egg beaten</b></span><br />
<span style="color: #0b5394;"><b>mozarella & mexican cheese</b></span><br />
<span style="color: #0b5394;"><b>1 tbsp of veg or olive oil</b></span><br />
<span style="color: #0b5394;"><b><br /></b></span>
<span style="color: #0b5394;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEo9yKUUlXuknbzbrhWm_Ww0Ofvvf7PouX_0yNjpzOJxfs04G0bCSMRKpPpqbUidWILAqmILG-nolGtRfc4-NroZ9sLLPDgXmGuo6YT-lgY4tAM90wKTjc_NRWhVVje4fJA2uYfGQWJ_cJ/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEo9yKUUlXuknbzbrhWm_Ww0Ofvvf7PouX_0yNjpzOJxfs04G0bCSMRKpPpqbUidWILAqmILG-nolGtRfc4-NroZ9sLLPDgXmGuo6YT-lgY4tAM90wKTjc_NRWhVVje4fJA2uYfGQWJ_cJ/s400/image.jpg" title="Art of Cooking" width="297" /></a></div>
<span style="color: #0b5394;"><b><br /></b></span>
<br />
<b>Preparing the topping.</b><br />
<br />
<i><span style="color: #0c343d;">In a small pan, heat the veg or olive oil. Put the chopped potatoes in it, some salt, Fry the potatoes for a minute or till it gets tender. Add half of chopped tomatoes and fry. Add the greens and mix well. Sprinkle the cumin powder, pepper, couscous and sugar to the mixture. Move the mixture to the end of the pan. Pour in the beaten egg and let it settle for a minute. Break the mould and mix with the potatoes and tomatoes. Th egg omelette broken in tiny pieces and mixed well with the potatoes, tomatoes and the green. Adjust the seasoning.</span></i><br />
<i><span style="color: #0c343d;"><br /></span></i>
<i><span style="color: #0c343d;">Method</span></i><br />
<i><span style="color: #0c343d;">Preheat the oven.</span></i><br />
<i><span style="color: #0c343d;">Slice the baguette into about a inch thick. Brush one side with olive oil and put in the oil side up in the grill for a 4-5 minute. Remove and let it cool.</span></i><br />
<i><span style="color: #0c343d;"><br /></span></i>
<i><span style="color: #0c343d;">Once cool, lay the grilled side up on a lined baking tray. Scoop the prepared topping generously on each slide. Add tomatoes on top of it. Put the broken mozzarella slices on top and two or three pieces of Mexican cheese.</span></i><br />
<i><span style="color: #0c343d;">Put it back in oven for 8-10 minutes till the cheese becomes crispy.</span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaSxpOACsIpQ8ncr3zIw2uBLPSujGr6IVRN_97VIITeaF5oJjaMPi2pZvQsMTk_fhtK36-XMdeykP5cYK47eEzmY0RLMOcbn36IrpZhZ3kkllQrQhwsAQb8LPZHskt2Lq7LLO9A4l-htE/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaSxpOACsIpQ8ncr3zIw2uBLPSujGr6IVRN_97VIITeaF5oJjaMPi2pZvQsMTk_fhtK36-XMdeykP5cYK47eEzmY0RLMOcbn36IrpZhZ3kkllQrQhwsAQb8LPZHskt2Lq7LLO9A4l-htE/s400/image.jpg" title="Art of Cooking" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschetta in Oven</td></tr>
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<i><span style="color: #0c343d;"><br /></span></i>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8QoXQStrI71BkP7zxJGBce92g-N6QKEwghCY061oM6fmAUpnV-nuMSWlIFL5Jc-ollmkaV5L0EyXj3EpEOQY4EDnFcOegkOof-MQc9Es9hjQ9HpsrLG-78b0o4rW1arpbwpmzxsEFl3I/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8QoXQStrI71BkP7zxJGBce92g-N6QKEwghCY061oM6fmAUpnV-nuMSWlIFL5Jc-ollmkaV5L0EyXj3EpEOQY4EDnFcOegkOof-MQc9Es9hjQ9HpsrLG-78b0o4rW1arpbwpmzxsEFl3I/s400/image.jpg" title="Art of Cooking" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschetta</td></tr>
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<i><span style="color: #0c343d;"><br /></span></i>
<i><span style="color: #0c343d;"><br /></span></i>
<i><span style="color: #0c343d;">Serve with Soup or can be nibbled just like that.</span></i><br />
<br />
<b><span style="color: #660000;"><i>Happy Cooking!</i></span></b></div>
Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-52908955487038114142013-09-03T11:39:00.002+01:002013-09-03T11:39:59.852+01:00Kingfish Curry...Surmai <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtzc85uDJw4ylr3ccDTlWlBnaK-Jc_vhMH8S4hL0W7uLW-tTgejZHfDgYrv44rlM7aVv9LOXotXsrUVKm0UPjDV7QAL1pAyjc5OY33nKs03JCVI6JM6ZQzdkgeg59EUKC6yZgHzxELbdM/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtzc85uDJw4ylr3ccDTlWlBnaK-Jc_vhMH8S4hL0W7uLW-tTgejZHfDgYrv44rlM7aVv9LOXotXsrUVKm0UPjDV7QAL1pAyjc5OY33nKs03JCVI6JM6ZQzdkgeg59EUKC6yZgHzxELbdM/s400/photo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Surmai Jhol</td></tr>
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<b><i><span style="color: #cc0000;">Ingredients:</span></i></b><br />
<b><i><span style="color: #cc0000;"><br /></span></i></b>
<b><span style="color: #351c75;">4-5 Kingfish pieces, nicely cleaned, scaled and cut into flat pieces. You can request the Fish seller to cut it into big Indian pieces. Believe me they know the difference between Indian, Bangladeshi and Pakistani pieces.</span></b><br />
<b><span style="color: #351c75;">2 small onions, finely chopped</span></b><br />
<b><span style="color: #351c75;">1 big tomato chopped</span></b><br />
<b><span style="color: #351c75;">2 green chillies, split across</span></b><br />
<b><span style="color: #351c75;">handful of chopped coriander leaves</span></b><br />
<b><span style="color: #351c75;">1 big heapful tbsp of Ginger garlic paste</span></b><br />
<b><span style="color: #351c75;">1 tbsp mustard paste. I use dijon mustard, it works wonder.</span></b><br />
<b><span style="color: #351c75;">1 tbsp tamarind paste</span></b><br />
<b><span style="color: #351c75;">1 tsp of Paanchphoron (mix of five spices- cumin, fenugreek, brown mustard seeds, fennel and nigella seeds)</span></b><br />
<b><span style="color: #351c75;">Generous pinch of Jeera (Cumin) seeds, Mustard seeds, a bay leaf, 2 dried red chillies</span></b><br />
<b><span style="color: #351c75;">1 tsp each of Cumin Powder, Coriander powder, Amchoor(Dried Mango) powder & sugar</span></b><br />
<b><span style="color: #351c75;">1 tbsp of Garam masala</span></b><br />
<b><span style="color: #351c75;">2 tbsp of veg oil</span></b><br />
<b><span style="color: #351c75;">2 tbsp of mustard oil for frying</span></b><br />
<b><span style="color: #351c75;">2 tbsp of turmeric powder</span></b><br />
<b><span style="color: #351c75;">salt & water</span></b><br />
<br />
<b><i><span style="color: #990000;">Method</span></i></b><br />
<br />
<i><span style="color: #38761d;">In a flat big pan, put the mustard oil to heat up. Nice hot.</span></i><br />
<i><span style="color: #38761d;">Rub some turmeric and salt to the fish pieces and fry the fish for more than a minute on each side and keep aside.</span></i><br />
<i><span style="color: #38761d;">Put the wok on gas and dry roast the mustard and cumin seeds and red chillies for a minute till you get the aroma. Remove from the wok.</span></i><br />
<i><span style="color: #38761d;">In the same wok, pour in the veg oil(you can used mustard oil too), add the bay leaf and roasted cumin and mustard seeds with red chillies and paanchphoron. When they split, add the onions and fry it till it is soft. You can sprinkle some salt to fasten the process.</span></i><br />
<i><span style="color: #38761d;">Add the tomatoes and keep frying, stirring regularly.</span></i><br />
<i><span style="color: #38761d;">While our onion and tomatoes are frying in the pan, you can start with the mustard paste mixture.</span></i><br />
<i><span style="color: #38761d;">In a bowl, add the mustard paste, remaining turmeric powder and tamarind paste. Pour in hot water and give it a whisk. this will also reduce the bitterness of the mustard paste.</span></i><br />
<i><span style="color: #38761d;">Back to the wok, add the green chillies, ginger garlic paste and fry for another minute or two.</span></i><br />
<i><span style="color: #38761d;">Add the cumin, coriander powder, salt, sugar and amchoor powder and mix well with the onion and tomato mixture. Add the garam masala and fry the mixture till it leaves oil.</span></i><br />
<i><span style="color: #38761d;">Add the mustard, tamarind paste we earlier made to the mixture and stir. Pour in water as required for the gravy. Check the seasoning and adjust.</span></i><br />
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;">Now slowly add the fried fish to the wok and let it simmer for good 10 minutes for the fish to absorb all the flavour. once done, transfer it to the serving dish and sprinkle some coriander leaves. You can serve steam rice, pulao or plain chappati/roti.</span></i><br />
<br />
<i><span style="color: #741b47;">Happy Cooking!</span></i><br />
<br />
<br />
<br />
<br />
<b><i><span style="color: red;">Tips:</span></i></b><br />
<i><span style="color: #cc0000;">1. For frying fish, heat up the oil to a very hot temp to avoid the fish from sticking to the bottom of the pan.</span></i><br />
<i><span style="color: #cc0000;">2. Don't overcrowd the pan while frying fish pieces.</span></i><br />
<i><span style="color: #cc0000;">3. While frying the onions for curry, to fasten the process, sprinkle some salt.</span></i><br />
<i><span style="color: #cc0000;">4, While using mustard for any fish recipe, if the mustard paste is dissolved in water, it reduces the bitterness of the mustard.</span></i><br />
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<br />
<br /></div>
Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-40389616729210448592013-08-12T18:51:00.002+01:002013-08-12T18:54:23.545+01:00Sabu Dana Khichadi...Sago stir fried<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="color: #cc0000;">In India, the month of 'Shravan' is a very auspicious month. People travel to famous places to worship God Shiva and offer Jal Abhishek on Shiv Lingam specially on Mondays to get his blessings.</span></i><br />
<i><span style="color: #cc0000;">From childhood I have been keeping Fast on this day to get a nice husband. It is a well known faith back in India that if girls, women do this fast on Mondays and offer 'Jal' Water to God Shiva, they will get good husband.</span></i><br />
<i><span style="color: #cc0000;">I have continued the ritual even after my marriage to thank Shiva for giving me hubby which is perfect for me in all sense. :)</span></i><br />
<i><span style="color: #cc0000;"><br /></span></i>
<i><span style="color: #cc0000;">So the recipe for today is one of the famous Maharashtrian dish which is normally consumed by those who had observe a Fast on any religious day.</span></i><br />
<i><span style="color: #cc0000;"><br /></span></i>
<i><span style="color: #660000;">This recipe- Sabodana Khichadi is very yummy and can go as a breakfast item as well, fast or no fast.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDOo5CPyrvg6XnS4AaW_RSVSfFK9LhdN_aFVGf_oVYIKRSGvtvIh2W0mEpGj5KhRfTEAhJO1OgZipPfE-sBsUjNuHpKUgnLYc-tKODWHNypaPeO-te6IcpkK-B7n1HF89uCIBc_5EmjBj/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDOo5CPyrvg6XnS4AaW_RSVSfFK9LhdN_aFVGf_oVYIKRSGvtvIh2W0mEpGj5KhRfTEAhJO1OgZipPfE-sBsUjNuHpKUgnLYc-tKODWHNypaPeO-te6IcpkK-B7n1HF89uCIBc_5EmjBj/s320/photo.jpg" width="238" /></a></div>
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<b><u><span style="color: #274e13;">Ingredients:</span></u></b><br />
<br />
250 gms Sabodana soaked up in water for about 2-3 hours. Sabodana is called Sago in english and is available in almost all super markets nowadays.<br />
2 potatoes, cut into 1 inch or smaller cubes and boiled till soft<br />
Handful of Shengdana(GroundNut)<br />
2 Green Chilies<br />
Salt to Taste<br />
1 tsp Jeera/Cumin seeds<br />
1 tsp of powdered Cumin<br />
2 tbsp Oil<br />
Handful of chopped coriander leaves<br />
<br />
<b><u><span style="color: #274e13;">Method</span></u></b><br />
<br />
In a pan, heat oil. Add the ground nuts/shengdana. Fry for about a minute. Add the Cumin seeds, Green chillies and boiled potatoes. Stir it. Let it fry for about 4-5 minutes. Add the soaked sabodana, salt and cumin powder. Give it a good mix. Stir fry it for another 3-4 minutes stirring it regularly as the sabodana tend to stick to the pan. Taste and adjust the seasoning. Mix the coriander leaves and serve hot.<br />
Quick and Easy to make and super yummy to eat.<br />
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<i><span style="color: #660000;">Happy Cooking!!!</span></i></div>
Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-22086745384510706212013-08-07T00:13:00.001+01:002013-08-07T00:13:15.139+01:00Prawn Salad with baby potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s3" style="font-style: italic; font-weight: bold; text-decoration: underline;">Shrimp/Prawn</span><span class="s3" style="font-style: italic; font-weight: bold; text-decoration: underline;"> Sesame Salad</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="font-style: italic;">Hello Friends, it’s been another Salad dinner night</span><span class="s4" style="font-style: italic;"> (</span><span class="s5">J</span><span class="s4" style="font-style: italic;"> yes, we are still managing to have just Salad for dinner)</span><span class="s4" style="font-style: italic;">. So I decided to get something more than just vegetables</span><span class="s4" style="font-style: italic;">.</span><span class="s4" style="font-style: italic;">But just three nights down, I am already craving for nice complete meal warm and hot.</span></span></div>
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<div class="s2" style="text-align: left;">
<span class="s4" style="background-color: rgba(255, 255, 255, 0); font-style: italic;">Prawn is something which you can throw in the vegetables and it works brilliant.</span></div>
<div class="s2" style="text-align: left;">
<span class="s4" style="background-color: rgba(255, 255, 255, 0); font-style: italic;">Frozen prawn is easily available in almost every supermarket and is like secret ingredient for me as they are peeled, cleaned and cooked ones. Oh life is so easy with the frozen prawns. Whenever I am short of ideas for dinner or lunch, I cook something or other with prawns. Quick and Easy!</span></div>
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<br /></div>
<div class="s2" style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="font-style: italic;">I served the</span><span class="s4" style="font-style: italic;"> Prawn Salad with warm baby potatoes. So it is a mix. Cold and Warm!</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="font-style: italic;"><br /></span></span></div>
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<div class="s2" style="text-align: left;">
<span class="s6" style="background-color: rgba(255, 255, 255, 0); font-weight: bold; text-decoration: underline;">Ingredients</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">250 grams –small prawns/shrimps, peeled, washed and cooked.</span></div>
<div class="s2" style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><span class="s7">4-5 small </span><span class="s7">radish</span><span class="s7">-cut into 4 halves</span></span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">1 small beetroot- cut into 1 inch cubes</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">2 tomatoes- sliced into big chunks</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">1 Medium Onion sliced roughly</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Baby Potatoes, washed and skin on</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">1 celery stick sliced</span></div>
<div class="s2" style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><span class="s7">Bunch of basil leaves, I used </span><span class="s7">Greek</span><span class="s7"> basil as it is growing in my kitchen window</span></span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">A bunch of coriander leaves chopped finely</span><br />
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Spring onions few twigs chopped roughly</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">2 tbsp of butter</span></div>
<div class="s2" style="text-align: left;">
<br /></div>
<div class="s2" style="text-align: left;">
<span class="s6" style="background-color: rgba(255, 255, 255, 0); font-weight: bold; text-decoration: underline;">Dressing</span></div>
<div class="s2" style="text-align: left;">
<br /></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Juice of 1 lime</span></div>
<div class="s2" style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><span class="s7">1 tsp </span><span class="s7">white </span><span class="s7">sesame seed</span></span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">2 tbsp olive oil</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">2 tbsp sesame oil</span></div>
<div class="s2" style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Salt and pepper to taste</span></div>
<div class="s2" style="text-align: left;">
<br /></div>
<div class="s2" style="text-align: left;">
<span class="s6" style="background-color: rgba(255, 255, 255, 0); font-weight: bold; text-decoration: underline;">Process</span></div>
<div class="s2" style="text-align: left;">
<br /></div>
<div class="s2" style="text-align: left;">
<br /></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">1.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Pre heat your Oven.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">2.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"><span class="s7">Put a deep bottom pan with water on full high and let the </span><span class="s7">water come to boil.</span></span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">3.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"><span class="s7">Put the bab</span><span class="s7">y potatoes and cover with a lid and let it boil.</span></span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">4.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">When they are soft enough, drain the water.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">5.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">In a bowl, put the potatoes, butter, salt & pepper, a pinch of coriander leaves and mix it well.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">6.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Put the potatoes in the oven for about 15 minutes at 250 degrees Celsius.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">7.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Meanwhile heat 2 tbsp sesame oil and add the sesame seeds to it.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">8.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Don’t let it go dark and add the prawns to it. Sprinkle some salt and pepper to it and stir it so the prawns are coated well.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">9.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Fry the prawns for 2-3 minutes and set aside.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">10.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">On another deep bottom pan, boiled the celery, radish and beetroot for 3-4 minutes. They should be chunk.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">11.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">When done, drain.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">12.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Take a big bowl, add the vegetables, prawns and give it a little mix.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">13.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"><span class="s7">Prepare the dre</span><span class="s7">ssing with the remaining sesame. Add the coriander leaves in it and give it a good whisk. Adjust the seasoning if needed.</span></span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">14.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">Dress the salad with the fresh dressing and we are done with the salad.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">
</span></div>
<div class="s9" style="margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-align: -webkit-auto;">
<div class="s8" style="margin-bottom: 0px; margin-top: 0px; position: absolute; text-align: left; text-indent: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">15.</span></div>
<span class="s7" style="background-color: rgba(255, 255, 255, 0);"></span><br />
<div style="text-align: left;">
<span class="s7" style="background-color: rgba(255, 255, 255, 0);">The potatoes done, nicely crisp on outer and soft inside. Serve them hot. If needed sprinkle some sea salt and pepper and straight on the table.</span><br />
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<span class="s7" style="background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3XinhvtlhpaSxnmV82J-9LpuR8SUDUZXo0_UyI5Fc9X-3lsDOv_aQNZ6CXZdUnuE1Wno0OMHW9Xtdd4DnU8xGpXU48LbYXR81qfXGCUKtRKncK8ByLZSlqvz-r5R9nt-ZXhJWBF0EPIu/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3XinhvtlhpaSxnmV82J-9LpuR8SUDUZXo0_UyI5Fc9X-3lsDOv_aQNZ6CXZdUnuE1Wno0OMHW9Xtdd4DnU8xGpXU48LbYXR81qfXGCUKtRKncK8ByLZSlqvz-r5R9nt-ZXhJWBF0EPIu/s320/image.jpg" width="239" /></a></span></div>
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<span class="s10" style="background-color: rgba(255, 255, 255, 0); font-style: italic; font-weight: bold;">Happy</span><span class="s10" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: #ff0066; font-size: 12px; font-style: italic; font-weight: bold; line-height: 14px;"> Cooking!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFg__FLdL88u8FvZQW4YC00-AT15j4v0I0NoFm6YO_VnAeYE1zG0iQ2ZWugV4gTAwaNGLdh_5ZmSD7h_cfDESyUGhejhoo8c1DUepZ8FmPa4TXQ9QM02aaDCjKpC-vPJMdhQl1MoSOZ0k/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFg__FLdL88u8FvZQW4YC00-AT15j4v0I0NoFm6YO_VnAeYE1zG0iQ2ZWugV4gTAwaNGLdh_5ZmSD7h_cfDESyUGhejhoo8c1DUepZ8FmPa4TXQ9QM02aaDCjKpC-vPJMdhQl1MoSOZ0k/s320/image.jpg" width="320" /></a></div>
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-70731480415337557512013-08-02T10:30:00.000+01:002013-08-02T10:31:30.261+01:00Chickpea salad with baby spinach and hint of mint...summer special<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13;"><i>Hello Friends...</i></span><br />
<span style="color: #274e13;"><i>It is summer time in Britain....and it is lovely with some showers and clouds...</i></span><br />
<span style="color: #274e13;"><i>Summers and Salads...they go together.....</i></span><br />
<i><span style="color: #274e13;">We ( my hubby and I) decided to have salads as dinner for this entire week...Different kinds and varieties...so yes, this inspired me to cook up some ideas and serve him as supper/dinner.</span></i><br />
<span style="color: #274e13;"><i>Started with a very simple salad with load of greens and chickpea...sprouted. Turned out very nice with the simple dressing of lime juice and olive oil...'Heaven'....my hubby said while whisking the dressing imitating Jamie Oliver :). There is something with Jamie and olive oil...well we will talk about that some other day....now is the simple veg chickpea salad with baby spinach</i>.</span><br />
<span style="color: #274e13;"><br /></span>
<b><u><span style="color: #783f04;">Chickpea Salad with plums and hint of mint</span></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnopMnXKta8PcrRQSm1tCD58nXmLmf_8crbGrRAgM1owRFwMC0Ty15Zit4KVEZLrj_TktUujlVG4aWfthTSfefxOOPWQZlX96MkeDdGgkiAMcADQqZEMBgRkPlAc1AJmQo74PhsrVLWqpj/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnopMnXKta8PcrRQSm1tCD58nXmLmf_8crbGrRAgM1owRFwMC0Ty15Zit4KVEZLrj_TktUujlVG4aWfthTSfefxOOPWQZlX96MkeDdGgkiAMcADQqZEMBgRkPlAc1AJmQo74PhsrVLWqpj/s320/image.jpg" width="239" /></a></div>
<b><u><span style="color: #783f04;"><br /></span></u></b>
<br />
<b><u><span style="color: #0c343d;">Ingredients</span></u></b>:<br />
Chickpea sprouted for a two days or more more than a cup.<br />
Fresh baby spinach a handful<br />
2 big chunky carrots grated<br />
1 cucumber grated<br />
3 red plums chopped<br />
7-8 cherry tomatoes sliced in 4 pieces<br />
1 celery stick sliced<br />
1 inch of fresh ginger grated<br />
Half of a baby cucumber chopped<br />
One big red onion sliced thinly<br />
Handful of mint leaves chopped<br />
Handful of coriander leaves<br />
Handful of Greek basil<br />
<br />
<b><span style="color: #0c343d;"><u>For the dressing</u></span></b><br />
<br />
2-3tbsp of Olive Oil<br />
Juice of 2 limes<br />
1tbsp of sea salt<br />
Fresh grind pepper<br />
<br />
Honey to drizzle<br />
Salt to adjust.<br />
<br />
<br />
<b><u><span style="color: #0c343d;">Process</span></u></b><br />
<br />
In a big salad bowl, mix all the veggies except the spinach leaves.<br />
Add salt to it and give it a good mix. The dressing should be properly whisked. Adjust the taste and add more lime juice or olive oil if required. Pour it in the salad bowl and give it a good mix and toss...you can do that with clean hands too..:)...<br />
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<b><u><span style="color: #0c343d;">On table</span></u></b><br />
<b><u><span style="color: #0c343d;"><br /></span></u></b>
<i><span style="color: #783f04;">On a plate, make a bed with handful of baby spinach leaves.</span></i><br />
<i><span style="color: #783f04;">On the top, serve the salad anD spread a little. Spoon in the extra juice at the bottom of the bowl over the salad. Drizzle honey on top</span></i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ5r-mmixxfvvf9rtoxmysh7E_fGr5hhUeRHI71zOwUoygBTGbd3xQ4nhCRYjv9LrTgmTKlPY6BkFseSsAvrFvKiLgWG3lJN-EyjI8NY_fhpKyXen8LTYw0OtnVwl7Mgxg7ASEpXBnlRG/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ5r-mmixxfvvf9rtoxmysh7E_fGr5hhUeRHI71zOwUoygBTGbd3xQ4nhCRYjv9LrTgmTKlPY6BkFseSsAvrFvKiLgWG3lJN-EyjI8NY_fhpKyXen8LTYw0OtnVwl7Mgxg7ASEpXBnlRG/s320/image.jpg" width="239" /></a></div>
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<i><span style="color: #783f04;">The ginger adds a lot of flavour to the salad and so does the mint. Just wonderful. The sweetness from the plums and the crunchiness of the carrots are amazing.</span></i><br />
<i><span style="color: #783f04;">Many do not like celery in veg salads, you can avoid in that case.</span></i><br />
<i><span style="color: #783f04;"><br /></span></i>
<i><span style="color: #783f04;"><br /></span></i>
<i><span style="color: #783f04;">One can add other vegetables too...like radish, baby courgettes, tomatoes, boiled baby potatoes and many others</span></i>...<br />
<br />
So enjoy salads and summers with us...in <b><i>Haldarskitchen</i></b>...<br />
Happy Cooking!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZjezU8xKCDFZhIEU3Ww31F6SVZVBALj-SNuUXOUvzWtMjyUvW3qr1QBtwNMDe5Q38zJ8cCfHwHA5T4cckwngSy_HsIIf1VVx7GDF-lbtIKh6bvwWFb8IFs8bIRn4VxYQG_QyLdhp0t6X/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZjezU8xKCDFZhIEU3Ww31F6SVZVBALj-SNuUXOUvzWtMjyUvW3qr1QBtwNMDe5Q38zJ8cCfHwHA5T4cckwngSy_HsIIf1VVx7GDF-lbtIKh6bvwWFb8IFs8bIRn4VxYQG_QyLdhp0t6X/s320/image.jpg" width="320" /></a></div>
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-75944642865801184872013-07-17T12:55:00.000+01:002013-07-17T12:57:01.411+01:00Coming soon....Pickles!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDXUwV5e6Z5eW4LBPfcrA2r3BDglUqwbbt4MpEhYjmNQp9RFqn3d5faSuAl93uIGt53-W9L-51i2diadSnhDeAnoKRz4xz1CsVrMwcS9o6QnEkJP7QieSmbg-DlgqfDtcsO18UKRr-ulY/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDXUwV5e6Z5eW4LBPfcrA2r3BDglUqwbbt4MpEhYjmNQp9RFqn3d5faSuAl93uIGt53-W9L-51i2diadSnhDeAnoKRz4xz1CsVrMwcS9o6QnEkJP7QieSmbg-DlgqfDtcsO18UKRr-ulY/s320/image.jpg" width="239" /></a></div>
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Stuffed red chilli and lime pickle resting on my window enjoying British summer</div>
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com1tag:blogger.com,1999:blog-3291312315154338799.post-26045370013807287452013-07-15T18:14:00.000+01:002013-07-15T18:14:20.959+01:00Chicken Nihari...A Royal Delicacy from Lucknow<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<i><span style="color: #0b5394;">Traditionally ‘Nihari’ was cooked with mutton or beef in the
royal palaces of Lucknow as breakfast curry. The name comes from the Arabic word
‘Nahar’ which means morning. The Nawabs of Lucknow liked the mutton nihari with
laccha parathas as breakfast.</span></i></div>
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<br /></div>
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<i><span style="color: #0b5394;">It is very spicy and delicious dish with lots of whole
spices grinded freshly without roasting them.</span></i></div>
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<br /></div>
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<i><span style="color: #0b5394;">To suit me and my family’s palate, I cooked Nihari using
boneless chicken and a little less spicy for my little one. And yes added few
ingredients to enhance and make up for the spicy ness.</span></i></div>
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<i><span style="color: #0b5394;">One very important fact I got from one of the site is this
recipe is also a great homemade remedy for common cold and fever. So here is my second royal dish straight from
the streets of lucknow(now adays).</span></i></div>
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<br /></div>
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<b><u><span style="color: #990000;">Chicken Nihari</span></u></b></div>
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<b><u><span style="color: #990000;"><br /></span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLMFTaYwplHFXwvMcQrh3uDC5SSKKBedHnCeBByNY-iy2ZLNXdqUEc6o9KYh4b0uiYj7AgVWBqlcehPNBaVo-srsIUva29oEED_bBJBin_Um7vdv2A8hMHH7KC7IV3cCOHGJaCZYse2MW/s1600/photo+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLMFTaYwplHFXwvMcQrh3uDC5SSKKBedHnCeBByNY-iy2ZLNXdqUEc6o9KYh4b0uiYj7AgVWBqlcehPNBaVo-srsIUva29oEED_bBJBin_Um7vdv2A8hMHH7KC7IV3cCOHGJaCZYse2MW/s320/photo+(1).jpg" width="320" /></a></div>
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<b><i><span style="color: #38761d;">Ingredients</span></i></b></div>
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<br /></div>
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<span style="color: #6aa84f;">Chicken- 2 big breast pieces around 1kg, cut into cubes/pieces)</span></div>
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<span style="color: #6aa84f;"> Onions- 3 (sliced) </span></div>
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<span style="color: #6aa84f;">Ginger-garlic paste- 2tsp </span></div>
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<span style="color: #6aa84f;">Red chilli powder- 1tsp </span></div>
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<span style="color: #6aa84f;">Turmeric powder- 1tsp </span></div>
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<span style="color: #6aa84f;">Coriander powder- 1tsp </span></div>
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<span style="color: #6aa84f;">Coriander leaves- 2tbsp (chopped)</span></div>
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<span style="color: #6aa84f;">Bay leaf- 1 </span></div>
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<span style="color: #6aa84f;">Cinnamon stick- 1 </span></div>
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<span style="color: #6aa84f;">Whole wheat flour- 2tbsp </span></div>
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<span style="color: #6aa84f;">Salt- as per taste</span></div>
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<span style="color: #6aa84f;">Sugar- 1tbsp (I am a Bengali, can’t miss sugar in non-veg
dishes)</span></div>
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<span style="color: #6aa84f;">Dry Mango powder (Amchoor powder)- 1tbsp </span></div>
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<span style="color: #6aa84f;">Ghee- 1tbsp </span></div>
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<span style="color: #6aa84f;">Oil- 4tbsp </span></div>
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<span style="color: #6aa84f;">Water- 2 or more cups(it should be thick gravy)</span></div>
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<br /></div>
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<b><span style="color: #38761d;">For ‘Nihari’ Masala</span></b></div>
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<br /></div>
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<span style="color: #38761d;">Fennel seeds- 2tbsp </span></div>
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<span style="color: #38761d;">Cumin seeds- 2tbsp </span></div>
<div class="MsoNormal">
<span style="color: #38761d;">Green cardamoms- 4 </span></div>
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<span style="color: #38761d;">Black cardamom- 1 </span></div>
<div class="MsoNormal">
<span style="color: #38761d;">Cloves- 8 </span></div>
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<span style="color: #38761d;">Black peppercorns- 15 </span></div>
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<span style="color: #38761d;">Nutmeg- 1tsp </span></div>
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<span style="color: #38761d;">Cinnamon stick- 1 </span></div>
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<span style="color: #38761d;">Bay leaf- 1 </span></div>
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<span style="color: #38761d;">Dry ginger powder- 1tsp</span>
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<b><i><span style="color: #741b47;">Process</span></i></b></div>
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<br /></div>
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<span style="color: #a64d79;">Grind all the items listed under 'Nihari Masala' into a fine
powder in a mixer and keep it aside. You
can simply store the excess masala in a container for later use.</span></div>
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<br /></div>
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<span style="color: #a64d79;">Clean and wash the chicken pieces thoroughly. Place them on
a tissue and soak the water. </span></div>
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<span style="color: #a64d79;"> Heat two tablespoon
of oil in a pan or a kadhai and put the half batch of chicken pieces. Sprinkle
a little turmeric powder for a brilliant colour. Fry the chicken pieces till
they are golden. Repeat the same process for the second batch. </span></div>
<div class="MsoNormal">
<span style="color: #a64d79;">Once they are fried, take them out and keep aside. You may
need to use a flat shaped spatula as because of the turmeric powder they might
stick to the pan.</span></div>
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<span style="color: #a64d79;">In the same pan, now add 2 tbsp oil, bay leaf, cinnamon stick
and add the sliced onions. Fry them on medium heat till they are golden. Add
ginger-garlic paste, turmeric powder, coriander powder, half teaspoon of red
chilli powder, two teaspoon of the nihari masala prepared earlier. The masala
will be very dry in the pan/kadhai. Add half a cup of water and cook for
another 4 minutes. Now add the fried chicken pieces to it and cook for 5
minutes. Add salt and a cup of water to the kadhai and mix well. </span></div>
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<br /></div>
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<span style="color: #a64d79;">While the chicken is cooking in the pan, prepared a batter
with whole wheat flour and water with a smooth flowing consistency and pour it
in the kadhai. Give it a good mix with the spatula. Check and adjust the taste.</span></div>
<div class="MsoNormal">
<span style="color: #a64d79;"> Let the chicken boil
in the gravy and absorb all the spices. You may need to cover the pan/kadhai
and let it cook for about 15 minutes on very a low flame. And don’t forget to
stir it at regular intervals with the spatula as because of the flour, the
gravy may stick to the bottom. Add the amchoor powder to the kadhai and mix
well.</span></div>
<div class="MsoNormal">
<span style="color: #a64d79;"> After 15 minutes,
remove the lid and check whether the chicken is well cooked or not. Check the
taste again. If all good, switch off the gas and keep the lid on. </span></div>
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<b><i><span style="color: #b45f06;">Tadka</span></i></b></div>
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<br /></div>
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<span style="color: #b45f06;">Heat the ghee in a tadka pan and add half teaspoon of red
chilli powder and one teaspoon of the remaining nihari masala. Fry for few
seconds and add it to the cooked chicken curry. </span></div>
<div class="MsoNormal">
<span style="color: #b45f06;">You can garnish the chicken with chopped coriander leaves. Serve
it warm with Rice or Nans or roomali rotis or even plain rotis.</span></div>
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<i><span style="color: #741b47;">Happy Cooking!!!</span></i></div>
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-42437593488805137982013-07-11T16:17:00.000+01:002013-07-15T18:06:15.901+01:00Fried eggs with fried-rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #3d85c6;"> <i>Hello friends, Apologies I am posting after a long time....was trying to settle with the new job, school runs and London life. But not to worry I am back. I have been cooking and experimenting in my kitchen all throughout but was not able to sit and jot the recipe in my blogpost and upload the pics. Days passed and now it's finally summer in UK. So here I am with whole lot of recipes awaiting to be posted and share with world.</i></span><br />
<i><span style="color: #3d85c6;"><br /></span></i>
<i><span style="color: #3d85c6;">As I said, my days are busier now, so I am always looking for quick and easy recipes specially in the weekdays.</span></i><br />
<i><span style="color: #3d85c6;"> This one is an easy, simple dish takes just minutes to prepare and is a complete meal. The ingredients used here are readily available in any household. The recipe is from a book called 'Easy 30 minute meals' quick and easy recipes for busy people....I did some alteration to the recipe and it turned out perfectly fine.</span></i><br />
<i><span style="color: #3d85c6;">So here it goes...</span></i><br />
<i><span style="color: #3d85c6;"><br /></span></i>
<b><u><span style="color: #660000;"><i>Ingredients</i></span></u></b><br />
<br />
<span style="color: #351c75;">1 cup basmati rice washed ( leftover cooked rice will also do)</span><br />
<span style="color: #351c75;">2/3 cup vegetable oil ( recipe says ground nut oil)</span><br />
<span style="color: #351c75;">4 eggs </span><br />
<span style="color: #351c75;">2 garlic cloves, peeled and crushed </span><br />
<span style="color: #351c75;">4 spring onions sliced finely</span><br />
<span style="color: #351c75;">6 to 7 fresh baby beans...if they are not baby beans you may need to blanch and fry them before adding to the rice.</span><br />
<span style="color: #351c75;">1 scallions/ small onion sliced </span><br />
<span style="color: #351c75;">1 teaspoon sesame oil</span><br />
<span style="color: #351c75;">1-2 tablespoon soy sauce depending on dark or light...I used dark and 2tbs</span><br />
<span style="color: #351c75;">Freshly crushed pepper as per taste (recipe says a pinch of white paper)</span><br />
<span style="color: #351c75;">2 tablespoon of oyster sauce (I did not used)</span><br />
<span style="color: #351c75;">Salt as per taste</span><br />
<span style="color: #351c75;">2 fresh red chillies deseeded and finely chopped</span><br />
<span style="color: #351c75;">a handful of fresh coriander leaves</span><br />
<span style="color: #351c75;">You can serve tomato or chilli sauce of your choice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz14A_sRsZTJdKrKuuCsna311mmxqH-r83XDxqu3pp169_gsp8C2WpvBXxynBT2zBcAiPV_Ax7tk9KvmGCBGOF2CrSjd-iKGmE59UbtLIMz4PNifEW8Jx-iDS6bqka0B9ukQ-JfUa6zA7/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz14A_sRsZTJdKrKuuCsna311mmxqH-r83XDxqu3pp169_gsp8C2WpvBXxynBT2zBcAiPV_Ax7tk9KvmGCBGOF2CrSjd-iKGmE59UbtLIMz4PNifEW8Jx-iDS6bqka0B9ukQ-JfUa6zA7/s320/image.jpg" width="320" /></a></div>
<span style="color: #351c75;"><br /></span>
<b><u><br /></u></b>
<b><u><span style="color: #660000;"><i>Process</i></span></u></b><br />
<b><u><span style="color: #660000;"><i><br /></i></span></u></b>
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">The process is very easy it is just like our fried rice with fried egg....with a Chinese touch</span><br />
<span style="color: #b45f06;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Cook the rice according to the package instruction(or by your experience).</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">Drain, rinse, and set aside until needed. You can also use a equal amount of leftover from the previous day.</span><br />
<span style="color: #b45f06;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Heat the oil in small deep wok over a high heat. The oil should be hot enough.</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">Crack 2 eggs into a dish and gently slide them in the hot oil. The oil is hot enough and it may splutter a little so stand back and be careful.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">Cook for 2 minutes until the whites are set but the yolks are still soft and oozy. If you do not like a soft centre you can cook it further but believe me the best part of a fried egg is the oozy centre.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">Remove them from the pan and keep aside. Fry the other two similarly and set aside until needed.</span><br />
<span style="color: #b45f06;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Reuse 2 tablespoon of the remaining oil in a big wok or large saucepan. You can use the left over oil for preparing your dinner or next day lunch time meal.</span></span><br />
<span style="color: #b45f06;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Heat the oil and add garlic. Cook until its starts changing colour, add the cooked rice and half or more of your spring onions, all the chopped beans and scallions. Stir fry briskly for 4-5 minutes, add the sesame oil, soy sauce and salt to it. Give it a good stir. You can also sprinkle some fresh pepper now. Transfer it into a bowl and placed he fried egg on top. Sprinkle some salt n pepper on it and the remaining spring onions and the red chillies. Sprinkle some fresh coriander leaves and serve with tomato or chilli sauce of your choice.</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); color: #b45f06;">Your fried rice with egg is ready....</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); color: purple;"><i style="background-color: white;">Happy Cooking!!!</i></span><span style="color: #351c75;"> </span></div>
Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-89964221449157145022012-12-27T00:27:00.001+00:002012-12-27T00:27:54.659+00:00Merry Christmas!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJF3uC2pADgukY_R3LEmIDdzQ0F8uesfq-Jg4JwVtgfQ8bgw_ZIRbdusqJyZri1EzRnc3sI57V-BwZkAGO8n0FsucAtadXnJkQVIZeKWas0tLr5Hb7NQZv6I2hRZ78eKqlbBpg9CrFWqS/s1600/Christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJF3uC2pADgukY_R3LEmIDdzQ0F8uesfq-Jg4JwVtgfQ8bgw_ZIRbdusqJyZri1EzRnc3sI57V-BwZkAGO8n0FsucAtadXnJkQVIZeKWas0tLr5Hb7NQZv6I2hRZ78eKqlbBpg9CrFWqS/s640/Christmas.jpg" width="260" /></a></div>
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<b><span style="color: #cc0000;"><u><i>Merry Christmas!!!</i></u></span></b></h2>
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Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-18496911727101276842012-02-16T22:47:00.002+00:002012-02-16T22:49:12.628+00:00Indian Spices....a very useful info<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://in.lifestyle.yahoo.com/photos/spicy-healthy-delicious--1329299856-slideshow/saffron-jpg-photo-1329296486.html" target="_blank">Indian Spices....a very useful info</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsUnmL1ca5VbBUhZRtXH30bO_ZDczYV_F4W9Lu2XkM13jUmgrGDHZd7gLYtT6bbcaugDZeLNGvpaN18_WF_Z7B63K6Voawem9or-KWGS8bf1f4jFxp4t90cETgOzPqTrVSC4A5AFKv82H/s1600/Indian+Spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsUnmL1ca5VbBUhZRtXH30bO_ZDczYV_F4W9Lu2XkM13jUmgrGDHZd7gLYtT6bbcaugDZeLNGvpaN18_WF_Z7B63K6Voawem9or-KWGS8bf1f4jFxp4t90cETgOzPqTrVSC4A5AFKv82H/s320/Indian+Spices.jpg" width="320" /></a></div> Courtesy Yahoo<br />
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Please click on the above link...I found a very nice and informative article about the Indian Spices. We all know about there medicinal properties and use them in our daily cooking. But I found it very tempting to post it here in my blog. Hope you all like it....<br />
Happy Cooking!!!</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-11271995109907201292012-02-10T16:40:00.000+00:002012-02-10T16:40:36.809+00:00Plum Tomato Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal"><span style="color: red;"><b><i>Plum Tomato Chutney</i></b></span></div><div class="MsoNormal"><span style="color: red;"><b><i><br />
</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8m4eJ3VpJkhVc6YYqyz8BsQolOIIbKGqRrgm4HrKzZTWgy95XISiXVvKc1nBGtvN12T1buPV5aXDjTjZ3TvOXJVFRxDiNTjLO6ynms7yZSv_Jbke_oiZNhnG3Te33p3UC-GLTkZGRgQ1b/s1600/100_8475.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8m4eJ3VpJkhVc6YYqyz8BsQolOIIbKGqRrgm4HrKzZTWgy95XISiXVvKc1nBGtvN12T1buPV5aXDjTjZ3TvOXJVFRxDiNTjLO6ynms7yZSv_Jbke_oiZNhnG3Te33p3UC-GLTkZGRgQ1b/s320/100_8475.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><i><span style="color: red;">Tomato chutney is a must to have delicacy during any occasions in a Bengali household in India. It is extremely popular in Bengal as well as in other places like Andhra though the preparations is little different in different places. In Bengal, it is sweet chutney, can have different variations as per the season but a must when there are guest for lunches or even for Sunday lunch. It is all time favourite item in the Pujo Bhog for Durga Pujo, Lakshmi Pujo or Kali Pujo along with Kichudi. </span></i></div><div class="MsoNormal"><i><span style="color: red;">Though this chutney can be cooked with different ingredients such as Apples, Dates, Aam shotto (Sweet Mango sheets), sultanas, etc etc and served as an accompaniment with rice, Nan, chapattis, fried rice or Pulao. Here is my recipe of Tomatoes cooked with plum….very easy and a quick one.</span></i></div><div class="MsoNormal"><i><span style="color: red;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0pyAcDlT24QvEcoJF3dYHXQRTZvvB6bj8URI8EhwQwvPEXEfS6VanDZIjRR0VhpLwDcU4v3d9ESJuMKcugvgqonEFlNbmS684-Jzze-ybmV8z-1gyQHKMIU4-A3PlU2XGtF7NdqTtvHz/s1600/100_8473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0pyAcDlT24QvEcoJF3dYHXQRTZvvB6bj8URI8EhwQwvPEXEfS6VanDZIjRR0VhpLwDcU4v3d9ESJuMKcugvgqonEFlNbmS684-Jzze-ybmV8z-1gyQHKMIU4-A3PlU2XGtF7NdqTtvHz/s320/100_8473.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="color: red;">Ingredients:</span></b></div><div class="MsoNormal"><span style="color: red;">2 Big juicy Tomatoes- chopped</span></div><div class="MsoNormal"><span style="color: red;">4 Juicy Plums- seeded and chopped</span></div><div class="MsoNormal"><span style="color: red;">2 green chillies chopped finely, if you have a kid at home than you can take the seeds out or just could put a slit length wise</span></div><div class="MsoNormal"><span style="color: red;">4 tbsp of grated fresh root ginger</span></div><div class="MsoNormal"><span style="color: red;">½ tsp lemon zest</span></div><div class="MsoNormal"><span style="color: red;">Juice of 1 lemon</span></div><div class="MsoNormal"><span style="color: red;">2 Bay leaves</span></div><div class="MsoNormal"><span style="color: red;">A pinch of salt (black salt tastes even better)</span></div><div class="MsoNormal"><span style="color: red;">6-7 tbsp of soft brown sugar / half cup of jaggery, depending on how sweet you want it to be. I used half cup of jaggery plus 2 tbsp of soft brown sugar. It gives a caramelised taste to it. If you do not have both of them in your pantry, don’t worry. You can use normal white sugar by all means.</span></div><div class="MsoNormal"><span style="color: red;">1 tsp of plain vinegar (optional)</span></div><div class="MsoNormal"><span style="color: red;">A pinch of freshly grounded black pepper</span></div><div class="MsoNormal"><span style="color: red;">2 tsp vegetable oil.</span></div><div class="MsoNormal"><span style="color: red;">A pinch of mustard seeds (optional). Well, it is a must at my mum’s and in laws place but I haven’t used any.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsa7aFeuBFFHQe-x-SMCwOepzLgi3LF2VyRIYhYaAGk15lh6Hvzn5iz0y70Caqh5EJtCpwU6DS6YVFCfjVBsKsTqacyV0H6OyTKEwowkMDlzqUkXEabEcM83oyJufNIrrVWwREd29E-La/s1600/100_8471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsa7aFeuBFFHQe-x-SMCwOepzLgi3LF2VyRIYhYaAGk15lh6Hvzn5iz0y70Caqh5EJtCpwU6DS6YVFCfjVBsKsTqacyV0H6OyTKEwowkMDlzqUkXEabEcM83oyJufNIrrVWwREd29E-La/s320/100_8471.JPG" width="320" /></a></div><div class="MsoNormal"><span style="color: red;"><br />
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</span></div><div class="MsoNormal"><b><span style="color: red;">Direction:</span></b></div><div class="MsoNormal"><span style="color: red;">Heat the oil in a deep bottom sauce pan. </span></div><div class="MsoNormal"><span style="color: red;">Add the bay leaves and grated ginger and green chillies to it and stir. Also the mustard seeds if you want them.</span></div><div class="MsoNormal"><span style="color: red;"> After few seconds, add the chopped tomatoes and plums and give it a good mix and cover with a lid. </span></div><div class="MsoNormal"><span style="color: red;">Take out the lid after around 4-5 minutes and stir well. By this time the tomatoes and plums will start melting and a lot of liquid will be released.</span></div><div class="MsoNormal"><span style="color: red;">Keep on stirring on low flame. It will help in melting the tomatoes quickly.</span></div><div class="MsoNormal"><span style="color: red;">Sprinkle the salt and the lemon zest now, mix it. You can see the sauce sort of thing by now. This is the chutney forming.</span></div><div class="MsoNormal"><span style="color: red;">Pour in the lemon juice and vinegar. You can add the sugar/jaggery now. Give it a good mix. Cover the lid for another 2-3 minutes. </span></div><div class="MsoNormal"><span style="color: red;">Take out the lid, grind the black pepper on it and stir. Switch the heat off now.</span></div><div class="MsoNormal"><span style="color: red;">Check and adjust the seasoning. The tanginess from the lemon and vinegar and the sweet from the jaggery and sugar give a nice flavour to the chutney. And the salt really brings out the flavour.</span></div><div class="MsoNormal"><span style="color: red;">You can store this chutney for 2-3 days in a jar. </span></div><div class="MsoNormal"><span style="color: red;">Now the variations:</span></div><div class="MsoNormal"><span style="color: red;">With Sweet Mango slices- It will give mango tanginess plus an amazing colour to it.</span></div><div class="MsoNormal"><span style="color: red;">With Dates: Richer and heavy</span></div><div class="MsoNormal"><span style="color: red;">With sultanas: Loved by children and elders a lot.</span></div><div class="MsoNormal"><span style="color: red;">With Apples: it is more in mass and sweet too</span></div><div class="MsoNormal"><span style="color: red;">More towards British version</span></div><div class="MsoNormal"><span style="color: red;">You can add strawberries, raspberries, cranberries and cherries too….not tried yet but they are surely in my list. Let me know if you try one.</span></div><div class="MsoNormal"><span style="color: red;"><br />
</span></div><div class="MsoNormal"><span style="color: red;"><b><i>Happy Cooking!!!</i></b></span></div><div class="MsoNormal"><br />
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</div></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com4tag:blogger.com,1999:blog-3291312315154338799.post-81617234670972423952012-02-06T15:45:00.000+00:002012-02-06T15:45:06.340+00:00Chocolate Hazelnut Fudge Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Imagine, sweet chocolaty fudge melting down in the mouth, one bite, you get a rich flavour of coffee and chocolate, second bite, you get a nutty crunch of almonds and hazelnuts and third the droplets of the golden syrup just stick to your mouth. Yummy na…</span><span style="font-family: Wingdings;">J</span><span style="font-family: Verdana, sans-serif;"> I got the same feeling when I tried out this recipe of vegan chocolate cake. But again it’s me, I need to add some me in all the recipes I try. So I added this very useful chocolate hazelnut spread, this truly yummy golden syrup and lots of nuts and from a cake recipe, I ended up in creating a very rich and tasty pudding. My first ever vegan recipe…. </span><i><span style="color: #c00000; font-family: Verdana, sans-serif;">Chocolate Hazelnut Fudge Pudding...<o:p></o:p></span></i></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVaTetLsLFuf96Vaj01gTXmmLGLygfnEmt6nQRM7hGJll71_OYZVay4VFW2deA-tBMrZ8tkCE6-rXFHUTlq1rbHw2iQHJKuAm6Sb9aTXAuCDTVp9uCLP5HO0QPWJ9_DNCyzsD7uYqliIb/s1600/Hazelnut+Fudge+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVaTetLsLFuf96Vaj01gTXmmLGLygfnEmt6nQRM7hGJll71_OYZVay4VFW2deA-tBMrZ8tkCE6-rXFHUTlq1rbHw2iQHJKuAm6Sb9aTXAuCDTVp9uCLP5HO0QPWJ9_DNCyzsD7uYqliIb/s320/Hazelnut+Fudge+Pudding.JPG" width="320" /></a></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;"><br />
</span></i></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;"><br />
</span></i></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></i></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1-1/2 cups all purpose flour<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 cup powdered sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tsp baking soda<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tbsp coffee powder<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1/2 tsp salt<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">3 tbsp Chocolate Hazelnut spread<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1/3 cup vegetable oil<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tbsp vinegar<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tsp vanilla essence<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 cup cold water<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">Roasted almonds and hazelnuts, chopped roughly<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tbsp Simple golden syrup for drizzling<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.6pt; margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 tsp icing sugar<o:p></o:p></span></li>
</ul><div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;">:<o:p></o:p></span></i></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Sift the dry ingredients in a large bowl through a sieve to avoid the lumps and mix them well.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">In a deep vessel, with a little vegetable oil, mix the chocolate hazelnut spread and put on stove. Keep on stirring till you get a smooth consistency. </span><span style="color: #00cc55; font-family: Georgia, serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Mix the other wet ingredients to it and stir well.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">To avoid any lumping, add the wet ingredients to the dry ones, slowly and in small amounts. Give it a gentle mix.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Grease and flour the baking tin.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Pour the mixture into the tin. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Pat and shake the tin lightly on the counter to get rid of any bubbles in the mixture. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Preheat the oven. Place the tin in the oven and bake it for about 30 minutes at 200 Degree Celsius for about 30 minutes or until the pudding is soft to touch and bounce back.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"> A tooth pick inserted in the centre should come out clean. <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Cool it for about 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">To take the pudding out, invert the tin on the serving plate and gently tap the tin.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">It will be a little sticky at this time.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Roasting Almonds and Hazelnuts: Roast the almonds and hazelnuts on a pan for 3-4 minutes and chop roughly. You can use other nuts such as walnut and pistachios too.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background: white; line-height: 13.6pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="color: #c00000; font-family: Verdana, sans-serif;">For the decoration:<o:p></o:p></span></i></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Sprinkle the roasted nuts generously on the pudding. Sprinkle the icing sugar on it and drizzle some golden syrup.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; font-family: Verdana, sans-serif;">Some cherries on top looks very pretty too.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeTYZK7rky325Q5j1wmq-Pkorr0onSil-A2iZ_8eeVvoFw7cxyHtJTLCBqi-U7GSucqVpMGkm4ozlZKDL4h1Ta31gAgn81TLyJbpda5-BcPUNlH0J48F1NDSfOh1vqgiSd6JKGc4_vx1q/s1600/Hazelnut+Fudge+Pudding2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeTYZK7rky325Q5j1wmq-Pkorr0onSil-A2iZ_8eeVvoFw7cxyHtJTLCBqi-U7GSucqVpMGkm4ozlZKDL4h1Ta31gAgn81TLyJbpda5-BcPUNlH0J48F1NDSfOh1vqgiSd6JKGc4_vx1q/s320/Hazelnut+Fudge+Pudding2.JPG" width="320" /></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Tips: If the baking time is increased from 30 minutes to 45 minutes, it can come out as a cake. Though the top will be dry and hard, just slice that out and cut the rest in pieces and enjoy.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Happy Cooking!!!</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div></div><br />
</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com3tag:blogger.com,1999:blog-3291312315154338799.post-81114380121435052122012-01-26T15:48:00.000+00:002012-01-26T15:48:39.664+00:00Julienne salad with pea nuts and sesame seeds<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSlFTuu8vFfU9XiqEYF0MQWAcmOlsEwO7VZ29rJsJNU427BUL0jaVYubOjt80q-l-tOpEVT_L1QoSIGQ8Oi7CJBz-f36rAb8qaib-OQMFmHJFdy0TIz-R_d96eqM_YbOadZ8Q6OGw-sSW/s1600/Julienne+Salad+with+roasted+Peanut+Sesame+vinaigrette.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSlFTuu8vFfU9XiqEYF0MQWAcmOlsEwO7VZ29rJsJNU427BUL0jaVYubOjt80q-l-tOpEVT_L1QoSIGQ8Oi7CJBz-f36rAb8qaib-OQMFmHJFdy0TIz-R_d96eqM_YbOadZ8Q6OGw-sSW/s320/Julienne+Salad+with+roasted+Peanut+Sesame+vinaigrette.JPG" width="320" /></span></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><b><u><span style="font-size: large;"><span style="color: #274e13;">A little fact:</span><o:p></o:p></span></u></b></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">Roman introduced the salad preparation to the world. They use to call it <i><span style="color: #660000;"><b>“herba salata”</b></span></i>. The word <span style="color: #660000;"><i><b><u>herba</u> </b></i></span>referred to greens and the word <span style="color: #660000;"><b><i><u>salata</u> </i></b></span>referred to salad. The greens were served raw with vinegar, oil and little salt. Very healthy. Over time, the salad preparation has changed tremendously. The simple dish took on variety of color, texture, flavour and aroma with the use of different vinegars and ingredients, raw or cooked. <o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">I love eating salads. This very simple and satisfying salad with one of the simplest dressing is my all time favourite. Reasons- One, quick and easy to make, two the leftovers can be easily used as a filling for sandwiches or wraps, the next morning. Third if you have a little time, you can transform this simple salad gorgeous by adding grilled chicken stripes or lightly fried prawns to it…</span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;"><span style="color: #990000;">Ingredients</span>:<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1 English cucumber peeled<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1 Carrot peeled<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1 medium onion <o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1 hand full of rocket leaves mixed with baby leaf<o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: Andalus, serif;"><span style="font-size: large;">Hand full of roasted peanuts with skin</span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">2 tsp roasted sesame oil.<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">Pan roast the peanuts and sesame seeds.<o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;"><u><span style="color: #660000;">Dressing</span></u>: <i><u><span style="background-color: white; color: #660000;">Ratio 3 parts of oil to 1 part of acid<o:p></o:p></span></u></i></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">3 tbsp of Extra Virgin Olive oil<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1 Tbsp of lemon juice +1/2 tsp of Vinegar<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1tsp of salt<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">1tbsp of brown sugar<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">A pinch of freshly ground black pepper<o:p></o:p></span></span></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span style="font-family: Andalus, serif;"><span style="font-size: large;">This is a very simple dressing. A lot of variation can be done. </span></span></div><div class="MsoNoSpacing"><span style="font-family: Andalus, serif;"><span style="font-size: large;">For example, Mustard paste can be added with the above dressing to give it a little heat.</span></span></div><div class="MsoNoSpacing"><span style="font-size: large;"><span style="font-family: Andalus, serif;"></span><span style="font-family: Andalus, serif;"><o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
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<div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;"><i><u><span style="color: #660000;">Directions</span></u></i>:</span></span></div><div class="MsoNoSpacing"><span style="font-size: large;"><span style="font-family: Andalus, serif;">Pan roast the peanuts and sesame seeds.</span> </span></div><div class="MsoNoSpacing"><span style="font-size: large;"><span style="font-family: Andalus, serif;">Cut all the veggies except the leaves into long thin strips. Mix them with leaves.</span> </span></div><div class="MsoNoSpacing"><span style="font-size: large;"><span style="font-family: "Andalus","serif";"><o:p> </o:p></span><span style="font-family: Andalus, serif;">Mix all the dressing ingredients in a bowl and give it a good whisk. </span></span></div><div class="MsoNoSpacing"><span style="font-size: large;"><span style="font-family: Andalus, serif;">Check and adjust the seasoning, if needed add a little salt or vinegar. </span><span style="font-family: Andalus, serif;"> </span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;">Pour the dressing and the roasted nuts over the julienne cucumber, carrots, onion and rocket and baby leaves and mix well. And the salad is done and ready to go on the table.<o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;"><span style="color: #134f5c;">P.S Left over salad can be used for baguette filling or making sandwich. </span><o:p></o:p></span></span></div><div class="MsoNoSpacing"><span style="font-family: "Andalus","serif";"><span style="font-size: large;"><i><span style="color: #741b47;">Happy Cooking!!!</span></i><o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com2tag:blogger.com,1999:blog-3291312315154338799.post-18240749485957490202012-01-24T16:23:00.000+00:002012-01-24T16:23:11.438+00:00Lemon Garlic Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">On a cold winter night, chicken curry and paratha is a hit in my home. Chicken is my all time favourite and I can cook and eat chicken at any time of day. <o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">My recipe of sweet and tangy chicken is a very quick one and a very yummy one too. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3wmwmCmjxpFy_tWCzcizoyF5Sc_liO5AdhM7zPSCIqnGxKDMOjX53_ycQMzMuC8HWwZUEf1OOPyRgMdFJsm4zJ-iNJdzgukctm4VVz8ZnSU_oe5cyp09PE2DI29d9In6emCC0tySfdt1/s1600/Lemon+Garlic+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3wmwmCmjxpFy_tWCzcizoyF5Sc_liO5AdhM7zPSCIqnGxKDMOjX53_ycQMzMuC8HWwZUEf1OOPyRgMdFJsm4zJ-iNJdzgukctm4VVz8ZnSU_oe5cyp09PE2DI29d9In6emCC0tySfdt1/s320/Lemon+Garlic+Chicken.JPG" width="320" /></span></a></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
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</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;"><u>Ingredients:</u><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Baby Chicken cut into 5-6 pieces<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 small Onions chopped finely<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 can of chopped tomatoes<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">8 cloves garlic minced<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp of Ginger grated<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 green chillies chopped finely, (You can deseed the chillies.)<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Veg Oil for frying about 3-4 tbsp<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">A knob of butter<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Juice of 1/2 lemon<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 Caps of normal Vinegar about 2 tsp<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp of dried rosemary herbs<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 inch cinnamon stick<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Pinch of cumin seeds<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp of cumin powder<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp of coriander powder<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp of sugar<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp of freshly grounded pepper<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Parsley for garnishing<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Salt as per taste, some for marinating<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp turmeric powder for marinating<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Water 1 to 1/2 cup depends on the desired gravy<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
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</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i><u>Marinating the Chicken</u></i><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Apply turmeric powder and salt to the chicken. Rub well and keep it aside. 5-10 minutes will do just fine.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i><u>Directions</u></i><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the oil in the pot. Drop in the butter. Add the dried rosemary, cinnamon and cumin seeds to it. Quickly add the ginger and garlic to it. Keep on low flame so that the garlic does not burn. <o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the green chillies and chopped onions to the pot. Stir well.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the salt to the pot and give it a good mix. Go slow on the salt as we have marinated the chicken with salt already. The salt here will help us in cooking the onions much faster.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cover the pot and stir in between for 2 minutes.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Tuck in the chicken pieces and mix it well with the onions and garlic and again cover.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Now, add the sugar, pepper, and the cumin and coriander powder. Mix well.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the can of chopped tomatoes to the pot and give it a good mix.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour in the lemon juice and vinegar. Check and adjust the seasoning.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mix everything well and pour the water, cover and let it simmers for another 5 minutes or so.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgE9A4XVQMRvbahHtu8qHmG-lu5Qg0UyfR-ompfC7FrRnC1bxm63AxRXscrtxEyhD47JoP4pdrlF-RYT5u-R27qOU4g5Qe6G4PC0LMqqcG4ol3F6AnJ5qJazhPWZw_DlaZ5efjCd2tThp/s1600/14th+Jan+2012+072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgE9A4XVQMRvbahHtu8qHmG-lu5Qg0UyfR-ompfC7FrRnC1bxm63AxRXscrtxEyhD47JoP4pdrlF-RYT5u-R27qOU4g5Qe6G4PC0LMqqcG4ol3F6AnJ5qJazhPWZw_DlaZ5efjCd2tThp/s320/14th+Jan+2012+072.JPG" width="320" /></span></a></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
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</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Since it’s a baby chicken it will be cooked in few minutes. And it will be Sweet and sour, tangy in taste. Garnish it with finely chopped parsley and serve with rice, chapattis, paratha...your wish :).<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Happy Cooking!!!<o:p></o:p></span></div><div class="MsoNormal"><br />
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</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-262877112937679732012-01-22T17:24:00.000+00:002012-01-22T17:24:45.555+00:00Rice with Green tea and Orange zest flavour<div dir="ltr" style="text-align: left;" trbidi="on"><br />
An ongoing Rice recipe event on a blog site inspired me to do some experiments with rice. I brain stormed a lot and eventually found myself utterly confused whether to make pulao,biryani or fried rice. Tired, I decided to have a green tea to reduce my stress and then it struck me..."rice with tea flavour". A simple steamed basmati rice with green tea flavour appeared a very exciting option and I decided to give it a go.<br />
After all, in Thai cuisine, many dishes are often cooked with delicate flavours like lemon grass, coconut or jasmine. I was inspired.<br />
So here goes my daring experiment with rice..<br />
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<span style="background-color: #6aa84f;"> <i><u><span style="color: yellow;">Rice flavored with green tea with lemon and orange zest</span><span style="color: #990000;">.</span></u></i></span><br />
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Ingredients:<br />
1 Cup Basmati Rice<br />
3 Green tea bags<br />
A few slices ginger<br />
A cinamon stick<br />
A pinch cumin seeds<br />
1 tbsp orange zest<br />
3 tbsp Lemon juice<br />
Salt as per taste<br />
1 tsp Veg oil<br />
2 cups Water<br />
<br />
Put the tea bags in 1 cup of hot boiling water for atleast 2 minutes to allow for flavours to come out of tea bags .<br />
Heat oil in a deep pan with high sides. Add the orange zest, ginger slices and cinamon stick to it. After few seconds, add washed rice to it and mix it very gently.<br />
Add salt and cumin seeds to it and mix properly.<br />
Take the tea bags out now and squeeze them properly ensuring the flavours get into the water.<br />
Pour this tea water into the rice and add 1 cup of extra water in it. The ratio is 1 cup rice:2 cups water, though at times you might need to add a little more water towards the end.<br />
Stir it gently and cook in medium heat till the rice is tender enough, cooked and water is fully absorbed. Add some more water if you feel so. When the rice is almost 90% cooked, switch off the gas and cover with a lid. Let it get steamed for another few minutes. Usually this entire process should take anywhere between 10-18 minutes.<br />
<br />
<i><u><span style="color: #38761d;">Special step: Take the lid out and smell the aroma. It is bound to de-stress you. Gauranteed...</span></u></i><br />
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Serve it hot with your choice of curry(I served it with egg curry!!).<br />
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Happy Cooking!!!<br />
</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com4tag:blogger.com,1999:blog-3291312315154338799.post-63853773095759594622012-01-18T18:34:00.002+00:002012-01-20T16:46:19.855+00:00Patishapta...Pancakes with coconut and jaggery filling<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Makarsankranti is a festival which ends the harvest season and is also known as the posh sankranti in west Bengal. Patishapta...pancakes made with rice flour with a filling of coconut and jaggery is must in the bengali households along with "Pithe"... a sort of dumplings with coconut or sesame seeds and jaggery filling...lovely. I have seen my mother and grand mother making rice flour from scratch....soaking up rice and boiling it a little for the skins to come out easily...grinding them manually for long hours...thank god I can just cut the packet with a pair of scissors and use them straight from the packet.After much thought between Pithe and Patishapta, I finally decided to make patishapta to celebrate sankranti this year. Well, as per my hubby it was not good as my mother in law's but were delicious in a different way. So here is my version of "Patishapta".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwIL630WaTm6axZuKoJoA7mW5671w5HVvyZ8lIXhOhpeH8uUt4ci6D6KAgGpA_TpAoAhb3jXB3EnUge7vwEBHfn7PGOpzOlZNI3lMYoyc-KFHTRZJ4j0gRLwPuvlEmpbbZPQVhMB_tlHK/s1600/pancakes+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwIL630WaTm6axZuKoJoA7mW5671w5HVvyZ8lIXhOhpeH8uUt4ci6D6KAgGpA_TpAoAhb3jXB3EnUge7vwEBHfn7PGOpzOlZNI3lMYoyc-KFHTRZJ4j0gRLwPuvlEmpbbZPQVhMB_tlHK/s320/pancakes+2.JPG" width="320" /></a></div><br />
Ingredients:<br />
For the filling<br />
2 Cups of grated coconut ( I used the frozen grated coconut from a Srilankan shop<br />
1 Cup Jaggery<br />
1 Cup of grated Khoya ( dried and solidified whole milk...is similar to ricotta cheese)-optional<br />
<br />
In an open sauce pan, put the jaggery. It will start melting. Add the grated coconut and keep on mixing. Add on the grated khoya and give it a good mix. It will be sticky and very hard to stir after some time of cooking. Put off the flame and let it cool.<br />
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For the pancakes<br />
1 Cup of ground rice flour.<br />
1/2 Cup of semolina<br />
2 tbsp of plain flour<br />
4-5 tbsp of light brown sugar<br />
A pinch of salt<br />
Veg oil for frying<br />
A pinch of roasted sesame seeds<br />
Water<br />
<br />
Add all the dry ingredients and mix well. Pour in the water and give it a good mix so that no lumps in there. You might need to use your hand for this. The batter should be free flowing.<br />
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Take a non stick pan, pour in a little oil in it and spread across the pan. With the help of a ladle, pour in the batter on the frying pan and spread it evenly and quickly to make a round shape pancake. Make sure it is not very thick.<br />
Flip to the other side after few seconds or when the side is done. You can see, it will turn into light brown.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGflUykbOsYwlSIhuqzPfoboAkvua7zXbz6WnPxvA8Qr7CEAqBMXN0jTzoLrvCuqMeivaPy-336TgBE6ps92JMvTPszUBM4mbMgH2Zb7TJJlTNtSj_aEvINLCSoHxWYXghC04iBPqB8Ub/s1600/pancake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGflUykbOsYwlSIhuqzPfoboAkvua7zXbz6WnPxvA8Qr7CEAqBMXN0jTzoLrvCuqMeivaPy-336TgBE6ps92JMvTPszUBM4mbMgH2Zb7TJJlTNtSj_aEvINLCSoHxWYXghC04iBPqB8Ub/s320/pancake.JPG" width="320" /></a></div><br />
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If you wish, you can just place the filling on the uncooked side lengthwise and fold it. I prefer to flip and fry the other side too. Re flip it after few seconds and place a spoon full of filling lengthwise in the centre and fold it from both sides. Once done, take them out and place on the kitchen paper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTVX2T_IODwlGFvhpUtltnFTNPTdJyk3uPzU3dmlzBxvr4HEEvDvLhp7I9_Z09Lrf8qAg-q-2GRdQrrDJYk4x48I9Pwd6h6m5kJ3EAFOPEe-cSN9GVqYDYHMtHiBQ2XPbx6smHWGEo0rv/s1600/pancake+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTVX2T_IODwlGFvhpUtltnFTNPTdJyk3uPzU3dmlzBxvr4HEEvDvLhp7I9_Z09Lrf8qAg-q-2GRdQrrDJYk4x48I9Pwd6h6m5kJ3EAFOPEe-cSN9GVqYDYHMtHiBQ2XPbx6smHWGEo0rv/s320/pancake+done.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCvz2JaZmkmnMSljkIfPQIbLiQjR0cIykTbAf3fBerjVNoE14rC6oL4c-Da_v7sOrBaXFuI-W8Z19s35k2jDNKe3Mkc06mrR4bi8P06P7p32dnmsyREb5YG-Vkj9x97H2E6uLjLXYzAUP/s1600/folded.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCvz2JaZmkmnMSljkIfPQIbLiQjR0cIykTbAf3fBerjVNoE14rC6oL4c-Da_v7sOrBaXFuI-W8Z19s35k2jDNKe3Mkc06mrR4bi8P06P7p32dnmsyREb5YG-Vkj9x97H2E6uLjLXYzAUP/s320/folded.JPG" width="280" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
This recipe needs a little time specially when you have to make the pancakes one by one but it worth making once or twice a year.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Sprinkle some roasted sesame seeds on them. Serve them hot or cold. They are delicious in both ways.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRuvdi1gTqnPxxQqjbyfChh6bXfaux8-o6e9vbzb58z1eyxWRNPRFGh93RZAPuezOsDc2NAm4NMSKnrMcMloV2lphimR7chbNV-7ZkGhmCu4ysdjMqbuLSx1zP1m1n08W-aBhDdkLN4rb/s1600/patishapta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRuvdi1gTqnPxxQqjbyfChh6bXfaux8-o6e9vbzb58z1eyxWRNPRFGh93RZAPuezOsDc2NAm4NMSKnrMcMloV2lphimR7chbNV-7ZkGhmCu4ysdjMqbuLSx1zP1m1n08W-aBhDdkLN4rb/s320/patishapta.JPG" width="320" /></a></div><br />
<br />
<br />
To serve this, traditionally whole milk is reduced in an open sauce pan with cardamom and sugar to a very thick consistency and spread over the pancakes. You can also serve them with condensed milk or maple syrup or even simple syrup. You need to a bit careful about the sugar content though.<br />
<br />
<br />
A little tip: Once the batter is spread on the frying pan, you can cover it for a soft crepe.<br />
<br />
Happy Cooking!!!<br />
<br />
<br />
</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com2tag:blogger.com,1999:blog-3291312315154338799.post-47340824018055853312012-01-16T18:21:00.003+00:002012-01-20T15:45:37.287+00:00Pomfret In Mustard Sauce...Shorshe Pomfret<div dir="ltr" style="text-align: left;" trbidi="on">,<br />
Fish is cooked on a regularly basis in all bengali households in India. It is<br />
fast to cook, good for health, absolutely delicious, available in variety and<br />
can be cooked in about 1000 different ways. And it needs very minimal<br />
effort and very less ingredients. I am using Pomfret here with mustard<br />
sauce. This dish is loved by one and all in bengali households and can be<br />
done with almost all kinds of fish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5A20tggZIzZP0aZIZXyu-GocE9TFFwqkDSSNNmXH1eQl6pB8C42GfJs3FlnLqPRSjYEHAD3O2khVQ1ZvrVoAsLTDBJG3r4p7Ie1LUiPW9dgJMoU2DsQ3OJklLBG9ASmi1_F2p5PScPTfx/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5A20tggZIzZP0aZIZXyu-GocE9TFFwqkDSSNNmXH1eQl6pB8C42GfJs3FlnLqPRSjYEHAD3O2khVQ1ZvrVoAsLTDBJG3r4p7Ie1LUiPW9dgJMoU2DsQ3OJklLBG9ASmi1_F2p5PScPTfx/s320/057.JPG" width="320" /></a></div><br />
Ingredients:<br />
<br />
2 Big white pomfret cleaned and make incisions on it.<br />
Salt as per taste and some for marinate<br />
1/2 tsp Sugar<br />
1-2 tsp Turmeric powder<br />
Chilly Powder as per taste<br />
A pinch of Nigella seeds<br />
2-3 Green Chillies slightly split in the middle<br />
2 medium size tomatoes cut in 4 pieces each<br />
Chopped Coriander leaves for garnishing<br />
3-4 tsp of Dijon Mustard paste, smooth or grains<br />
2-3 tbsp of Oil.<br />
Water<br />
<br />
Marinate the fish by applying salt and turmeric and rub them well.<br />
Mix the mustard paste in water and add the chilly powder and turmeric to<br />
it and make a watery solution. This will help in removing the bitterness<br />
and will also develop the flavour. Keep it aside for about 10 minutes.<br />
Fry the pomfret slightly till light brown in a frying pan for less than 2<br />
minutes on each side.<br />
In a frying pan, heat the oil and add the Nigella seeds in it. Add the whole<br />
green chillies to it till it starts to fry. Put the fried fish in the pan and pour<br />
into the mustard watery solution and bring it to simmer. Flip the fishes to<br />
the other sides, Add the sugar and the tomatoes and add some water to it<br />
depending on the consistency of the gravy. You can add less water if you<br />
want the gravy to be very thick. Cover and let it cooked for about 10<br />
minutes. Check and adjust the seasoning. Garnish with the coriander<br />
leaves and serve with rice. Just perfect.<br />
<br />
Happy Cooking!!!</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-21394536936153869932012-01-13T10:23:00.000+00:002012-01-13T10:23:55.793+00:00Fruit Glass<div dir="ltr" style="text-align: left;" trbidi="on"><br />
If you have a kid at home, you know how difficult it is to make them eat and finish their food. But in my household, the kid is OK with fruits...the problem is with the elders. Every morning I make sure to pack one whole fruit in their lunch boxes, just to take them out untouched in the evening. Then I started adding them in their salads and desserts. I am happy and they are too. Even when we have guest at home, I manage to serve them fruits mixed with salads or in the sweet dish or desserts.<br />
So the idea is to present the fruits in such a way, so that they do not have to make any effort and its easier for them to just eat them....no peeling...no chopping...straight from the box to the mouth. My dish here is pretty simple...it has got kiwis and strawberries to it. Strawberries every-ones favourite but Kiwi needs a lot of effort to peel. A tip to peel Kiwi is slice a thin side from one end. Place the cut base on the chopping board so that its stand straight and start running your knife on the sides from top to bottom to take out the skin. You can peel the orange, grapefruit in the same way.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7GH8NGMOTJun4dRiZbRXY6PsDiXHYJ3BpFFEFdsrmhDUupX114y97WR_TntwmwDxFIX0xbwrkTWizadOeUcdxqQ5tSbO5kmW7kUq4oWFSS8DFWg1vu6wilAg3fbdmNjiB2RJj5WEyudr/s1600/018+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7GH8NGMOTJun4dRiZbRXY6PsDiXHYJ3BpFFEFdsrmhDUupX114y97WR_TntwmwDxFIX0xbwrkTWizadOeUcdxqQ5tSbO5kmW7kUq4oWFSS8DFWg1vu6wilAg3fbdmNjiB2RJj5WEyudr/s320/018+%25282%2529.JPG" width="258" /></a></div><br />
Peel the Kiwis as mentioned above to get rid of the skins. Chop the strawberries and kiwis in bite size chunks. Mix a little sugar and black salt together and mix well with the cut fruits. The black salt really enhances the taste here. Fill in the glass with the fruits till the edges. Place a dollop of fresh cream on top. Garnish with the sliced strawberry and sesame snaps. Ready in minutes and you will surely get an WOW from your guest.<br />
<br />
Tip: If using fruits like apple, banana, mix a tsp of lime juice to the cut fruits and coat well. It will keep the fruits from turning brown.<br />
Make your fruit cocktail with different fruits and enjoy.<br />
Happy Cooking!!!<br />
<br />
<br />
</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com2tag:blogger.com,1999:blog-3291312315154338799.post-24820251291712544242012-01-11T10:15:00.005+00:002012-01-20T17:16:23.074+00:00Schezwan Sauce- Indo version<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMWsWtTP1sc-fKwOB544kJGJllN6orn5xnGQjHsVlSQx5nWFcgqXI6Xbl2AxfCt222XWLx9I1Q3Nyhv554ciVCj0sMJIKlG1BR8bzFUyiUE17OBwVVvnfWESpNpXosK-coFaD518jeuvU/s1600/Chicken+Dumplings+from+World%2527s+Kitchen-001.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696319695710660418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMWsWtTP1sc-fKwOB544kJGJllN6orn5xnGQjHsVlSQx5nWFcgqXI6Xbl2AxfCt222XWLx9I1Q3Nyhv554ciVCj0sMJIKlG1BR8bzFUyiUE17OBwVVvnfWESpNpXosK-coFaD518jeuvU/s320/Chicken+Dumplings+from+World%2527s+Kitchen-001.JPG" style="cursor: hand; cursor: pointer; float: right; height: 293px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
This is my Indo version of quick schezwan sauce.<br />
<div>Ingredients:</div><div>2 big tomatoes chopped finely</div><div>2 tbsp of freshly grated ginger</div><div>2 tbsp of chopped garlic</div><div>2 tbp of chopped green chillies</div><div>2 tsp of dark soy sauce</div><div>2 tbsp of balsamic vinegar</div><div>1 tsp of brown sugar</div><div>1 tsp of salt or may be little less</div><div>1 tsp of red chilli flakes</div><div>a pinch of dried oregano</div><div>1 tsp of freshly grounded pepper</div><div>2 tbsp of olive oil</div><div>2 big spoon full of regular tomato ketch up</div><div><br />
</div><div>Take a deep pan and heat the olive oil. Add the ginger, garlic and green chillies to it and stir. Add the tomatoes and salt to it and cover it for some time. After few minutes, when the tomatoes have started to melt, add the other ingredients to it and mix well. Add the tomato ketch up at last. Check for the seasoning and serve it in small bowls. You can store it in jars for a week in the fridge. </div><div><br />
</div></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com2tag:blogger.com,1999:blog-3291312315154338799.post-18349274802517663292012-01-11T09:00:00.011+00:002012-01-20T17:19:43.470+00:00Chicken Dumplings<div dir="ltr" style="text-align: left;" trbidi="on"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696314454507648338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7d3TaVKFE0FzvFnf2-fZVxS_-W247nlLvL5DS-1yM9WpQC5lQOg6gAGR-mBuzL9jMHEEeib627VmSVOcwOLoodr-d0gLe1Q0GAt8wZEFnw-t6LDsQaxt5VqRbhooSva5M79jyAhwggKo/s320/Chicken+Dumplings+from+World%2527s+Kitchen.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxow6Y6PpENEVgMHtUhmd-fd4LosDZvAkqDplwqOzveqOjxtoNsNqdnIcju6Ar6T9o9tms1mS3zDkIKYZ99U0CUJlpshyphenhypheng5WOX0U0IFd1Nxt2wvjvHjuH7exE7LSlzqwlz-JbzHtBGaY_/s1600/Dec+2011+077.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696313716274458850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxow6Y6PpENEVgMHtUhmd-fd4LosDZvAkqDplwqOzveqOjxtoNsNqdnIcju6Ar6T9o9tms1mS3zDkIKYZ99U0CUJlpshyphenhypheng5WOX0U0IFd1Nxt2wvjvHjuH7exE7LSlzqwlz-JbzHtBGaY_/s320/Dec+2011+077.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uVD7wzHUMNgz_QDx8p6aj7uFF9NcvczGbGZjNQ7lS2l1MqJPuMqDBPP23qODD4lTtcrfY8fgFCMgg-HJaTzCnboYAaNJAo8ugMk2tid4rEXA7WnAu_ET5LL5PzG32obUyaOTvAE7M_wb/s1600/Dec+2011+072.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696313117894959538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uVD7wzHUMNgz_QDx8p6aj7uFF9NcvczGbGZjNQ7lS2l1MqJPuMqDBPP23qODD4lTtcrfY8fgFCMgg-HJaTzCnboYAaNJAo8ugMk2tid4rEXA7WnAu_ET5LL5PzG32obUyaOTvAE7M_wb/s320/Dec+2011+072.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I am a big fan of Chinese cuisine and momos are my all time favourite. Shaping the dumplings requires lot of time, patience and work. You may need to start a little early in the evening if you are planning this for dinner. This recipe is taken from Gordon Ramsay's World Kitchen from the Chinese section but as I promised in one of my earlier post, I am gonna do it with some changes. With these changes of course the effort is less and taste wise it is equally delicious. Ramsay had used minced Pork and raw Prawns for this dish but I am using stir fried chicken here. And the pastry I am using is Chinese filo pastry which is easily available in the super markets and shops. It is kept in the frozen section. They are very thin and can be used in various dishes such as spring rolls, samosas, puff patties etc. etc...<br />
<div><br />
</div><div>Pastry</div><div><br />
</div><div>Filo frozen pastry defrosted overnight in the fridge</div><div>Water<br />
<div><br />
</div><div>Filling:</div><div><div>250gm minced chicken. Alternatively you can mince the chicken at home by pressing and hitting it hard by your rolling pin and the chopped in to very fine pieces</div><div>2 tbsp Ginger freshly grated</div><div>1 tsp Salt or as per taste</div><div>1 tsp Pepper freshly grounded</div><div>1 tsp soft light brown sugar or regular sugar can also be used</div><div>2 tbsp light soy sauce</div><div>1 tbsp Rice Vinegar</div><div>2 tsp sesame oil</div><div>1 small onion finely chopped</div><div>3 tbsp chopped spring onions</div><div>2 tbsp coriander leaves</div><div>2 tbsp veg oil</div></div></div><div><br />
</div><div>To make the filling, on a hot pan put the veg oil. Add the ginger and onions to it and stir. As soon the onions starts to turn pink, add the minced chicken to it and mix well. Fry the chicken till it turns opaque in colour but soft. We do not need to fry it hard here. Put the other ingredients such as soy sauce, vinegar, sugar to it and mix. Pour in the sesame oil, mix and add salt and pepper to it. Just before taking it out of heat, sprinkle the spring onions and coriander leaves and give it a good mix. The whole process takes around 10-15 minutes. Check and adjust the seasoning. Keep it aside for cooling now.</div><div><br />
</div><div>For shaping the dumplings.</div><div>There are various ways in which you can shape your dumplings. You can make small little bags of rice shape and little purses or potlis. If the pastry sheets are big , you can cut it out in four squares. Take 2 squares and place them on your palm, spoon in the filling mixture in the centre, brush the rim of the pastry with water and take all the four ends together and stuck in. Make a potli shape and ensure the edges are stuck together. </div><div>Alternatively, you can also fold the sides up over the filling and make little pleats with your finger tips around the rim after brushing it with water. Make the rest of the dumplings and set aside.</div><div><br />
</div><div>For cooking the dumplings.</div><div><br />
</div><div>Put a deep pan, half filled with water on gas and place a deep glass bowl in on the water. Make sure the water level should be low. It is same as double boiler kind of arrangement. You can use the bamboo steamer lined up with parchment paper. We have be careful with the water here to avoid any spillage inside the bowl when covered. Once the water starts to boil, place your dumplings in the bowl and cover the pan. It will take around 2-3 minutes for the dumplings to cook. We will need to cook the dumplings in batches and keep the cooked one under cover to stay warm.</div><div><br />
</div><div>Serve the dumplings with schezwan sauce or with any kind of tomato based sauce. Schezwan is little hot for the kids.</div><div><br />
</div><div>A little tip from Ramsay- Make large batch and freeze some for another meal. Freeze, uncooked, on a tray lined with parchment, then pack into a rigid container. Defrost at room temperature before cooking.<br />
<a href="http://haldarskitchen.blogspot.com/2012/01/schezwan-sauce-indo-version.html" target="_blank">Click here for my quick version of schezwan sauce</a><br />
<br />
</div><div><br />
</div><div>Happy Cooking!!!</div><div><br />
</div></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-78717504988121902092012-01-09T09:56:00.009+00:002012-01-09T15:41:36.125+00:00Winter Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EarCKCRcaVhnRC6I1Ifjxb8Z58aObgGGlCo-HiSJ0n9RvmJasxFJvz7FfCku7IMMuGYbmfJneVLPYurhZNTuhaIvI0TMowb5h0k6WAlelIFXVdyHKzZTBjgddJwDrkPE4H45oq0ZnX1J/s1600/winter+veg+soup.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EarCKCRcaVhnRC6I1Ifjxb8Z58aObgGGlCo-HiSJ0n9RvmJasxFJvz7FfCku7IMMuGYbmfJneVLPYurhZNTuhaIvI0TMowb5h0k6WAlelIFXVdyHKzZTBjgddJwDrkPE4H45oq0ZnX1J/s320/winter+veg+soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695574754728592258" /></a><br />Soups are my favourite... I do a lot of experimenting in soup and every time it turns out be success... this winter Veg soup is based on a tomato soup where in I have reduced the content of the tomato soup powder to half as I wanted it to be little thin and light. A lot of variations can be done here, shredded chicken can be added, a lot more fresh vegetable can be added, base flavour can be changed to leek and celery or sweet corn etc. <div><br /></div><div>Ingredients:</div><div>Tomato soup powder- 1/2 sachet</div><div>Garlic- 2. cut in chunk sizes</div><div>Carrot- 1, peeled and sliced</div><div>Button/Chestnut Mushroom- few, washed and chopped in bit size</div><div>Onions- 2 tbsp, chopped finely</div><div>Cumin seeds- 1 tsp</div><div>Salt n Pepper- as per taste</div><div>Butter- 2 tbsp</div><div>Cumin Powder- 1/2 tsp</div><div>Coriander leaves- for garnishing</div><div>Water - 2 cups</div><div>Serves 2</div><div><br /></div><div>Recipe:</div><div><br /></div><div>Put butter in a deep bottom pan and sauté the garlic. Put in the cumin seeds, add the onions and fry them till pink, add the other vegetables and fry them for few minutes. Put cumin powder and some salt, pepper, mix well and pour in the water and bring to boil. Cover the pan. This will help in quick cooking the carrots. Add the soup powder and keep stirring continuously. Let it simmer for some time. Check for the consistency of the soup and adjust the seasoning. Avoid the lumps by stirring it. Garnish with the coriander leaves and serve piping hot. </div><div><br /></div><div>Its yummy.</div><div><br /></div><div>Happy Cooking!!!</div><div><br /></div><div><br /></div><div><br /></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-12405173773845449282012-01-09T09:23:00.004+00:002012-01-09T09:56:00.633+00:00Veg Noodles Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanS0j6rQV-G658EpXrQyhPnPSV8rBZ0wGqRE6-vB4GsjlCIiCohkYDZipkFDJGInKdr1GV6BmMWVSMf_yJohDEy6olaPSlFxDgXDfj6i3LIG81EJz5KwuV2lUzOhUDJRW5V05BXtTFWbF/s1600/Veg+Noodles+clear+soup.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanS0j6rQV-G658EpXrQyhPnPSV8rBZ0wGqRE6-vB4GsjlCIiCohkYDZipkFDJGInKdr1GV6BmMWVSMf_yJohDEy6olaPSlFxDgXDfj6i3LIG81EJz5KwuV2lUzOhUDJRW5V05BXtTFWbF/s320/Veg+Noodles+clear+soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695568066977062370" /></a><br />Winters here...and so is the time for having warm soup after a long day. This recipe is for all those who do not have to the luxury to spend long time in the kitchen. I am using here the soup sachet which are available in the super market but with a twist to enhance the flavour as well make it more nutritious for the family. A lot of vegetables can be used here...but for my recipe I am using carrot, spring onions, green peas, sweet corn and a surprise element which is there in your pantry....vermicelli...yes the noodles part is the vermicelli.<div><br /></div><div>Ingredients:</div><div><br /></div><div>Vermicelli- Just a handful, don't break them</div><div> Carrot- 1, washed, peeled and chopped</div><div>Garlic- 2 Cloves, chopped medium</div><div>Ginger- 1tsp grated</div><div>Frozen Green peas- 2 tbsp</div><div>Frozen Sweet corn- 2 tbsp</div><div>Spring Onions- chopped</div><div>Green beans- few, chopped </div><div>salt and pepper- as per taste</div><div>Butter- 2 tbsp</div><div>Dried Oregano- a pinch or two</div><div>Soup powder- any choice</div><div>Water- 2 cups</div><div><br /></div><div>Recipe:</div><div><br /></div><div>Put the butter in a deep bottom sauce pan, sauté the garlic and ginger in it and add all the vegetables, starting with the beans as it will take a little longer time to cook and lastly the spring onions. Cover and let the vegetables cook for 2-5 minutes. Add a little salt and freshly grinded black pepper to it. Pour in the water, cover and let it boil for few minutes on high heat. This will cook the vegetables and will make them soft, add the vermicelli while its start to boil and mix well. Once the bubbles start, add the soup powder and let it simmer for some time. Check and adjust the seasoning. Sprinkle and mix the dried oregano and serve hot. </div><div><br /></div><div>If very hungry, serve this with bread and enjoy...</div><div>Happy Cooking!!!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0tag:blogger.com,1999:blog-3291312315154338799.post-55084010507058736152012-01-06T10:38:00.002+00:002012-01-09T08:56:23.597+00:00Methi Paratha...Fenugreek flavoured flat breads<div dir="ltr" style="text-align: left;" trbidi="on">Methi Paratha....Our lunch time special...Very easy to make...preparation can be done may be the evening before and fresh parathas can be prepared and packed for lunch.During my stay in Pune...I came across this Dish which is actually fenugreek flavoured flat breads and a very common dish in Maharashtra's cuisine. This can be served with any curry, pickle, any sort of Dal(lentils) or even with ketch up. Though originally it is served with a dry spicy chutney of roasted peanuts with garlic and hot paprika.<br /> Ingredients:<br /> Fresh Fenugreek leaves- 2 bunch or optional dried fenugreek leaves<br /> 5 garlic cloves- grated<br />Ginger- 2 tsp grated<br />Coriander powder- 1 tsp<br />Cumin powder- 1 tsp<br />Salt- as per taste or 1tsp<br />Turmeric powder-1/2 tsp<br />Wheat flour- 3 cupsClarified butter<br />Water for dough<br /> Recipe:<br /> Wash the fenugreek leaves 3-4 times and put on a boil for not more than 3 minutes. Strain the water.Take the flour, put a little clarified butter on it. Add everything else including the fenugreek leaves and knead a dough, a soft one.<br />On your platform, sprinkle some flour and roll out a small ball from the dough in a round shape about 20p thick. This can be done with the help of a roller pin.On a hot flat pan (tawa), on medium heat, put the flat bread. after few seconds, flip it to the other side. When little pockets are visible, spread a little clarified butter on both the sides and fry it well.All the flat breads can be fried in the same way.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oowX8e5R2-lc56JonefipFqT95BVwnuZOkPknAbB5INJwKZGCRsq9gHQ6BiXrbHV-qvGrIIoJAhBr3b3Fn_SvammwV1D9-qRcBPyo4CUdOJB5TwGNzErzad8RQ_48GFYpdYq3k6DpbAR/s1600/Methi+Paratha.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oowX8e5R2-lc56JonefipFqT95BVwnuZOkPknAbB5INJwKZGCRsq9gHQ6BiXrbHV-qvGrIIoJAhBr3b3Fn_SvammwV1D9-qRcBPyo4CUdOJB5TwGNzErzad8RQ_48GFYpdYq3k6DpbAR/s320/Methi+Paratha.JPG" width="320" /></a></div> To keep the flat breads warm and soft, keep them inside a muslin cloth, in a close container.<br />P.S- If using dried fenugreeks leaves, just add them to the flour and mix well. The rest process is same.Serve them with your choice of chutney or pickle.<br /> Happy Cooking!!!</div>Gouri Haldarhttp://www.blogger.com/profile/06986133807841170595noreply@blogger.com0