tag:blogger.com,1999:blog-16775986049790094752024-03-14T06:57:47.845-04:00Indian Khana, Made EasyThe word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes. Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.comBlogger342125tag:blogger.com,1999:blog-1677598604979009475.post-53664619534722281852023-11-12T00:50:00.002-05:002023-11-12T00:50:39.167-05:00Deepavali Greetings to all! <p style="text-align: center;"> </p><p style="text-align: center;"><span style="color: #e69138; font-size: medium;"><b>On this Deepavali (Diwali), we hope that you are surrounded by the warmth and love of your family and friends. </b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85dcyaUVT-tCNlW7KmPeQIKuAg8SJhnAh_1I58fOgs8nyiXUTGKb-m5_7PLtWnTS8HZ3w12iBnBEcs0SbIr7ZGy5i6U2CjllcW7_0laaY98kcmqFu2cxqeZ0-Pih_7lor2nfDsgIxUAU4ArciMf3nZgMm7LX4kE1PicV8wi8hxgraENkf1TeopXxeSNAy/s3497/20231110_172031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2823" data-original-width="3497" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85dcyaUVT-tCNlW7KmPeQIKuAg8SJhnAh_1I58fOgs8nyiXUTGKb-m5_7PLtWnTS8HZ3w12iBnBEcs0SbIr7ZGy5i6U2CjllcW7_0laaY98kcmqFu2cxqeZ0-Pih_7lor2nfDsgIxUAU4ArciMf3nZgMm7LX4kE1PicV8wi8hxgraENkf1TeopXxeSNAy/w640-h516/20231110_172031.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b style="color: #e69138; font-size: large;">May you feel the joy and happiness in your heart. May you have a blessed and blissful holiday. </b></div><br /><p style="text-align: center;"><br /></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-8873894109986806322023-10-04T00:05:00.002-04:002023-10-08T22:12:25.909-04:00Indo-Chinese Bitter Melon and Egg Stir Fry<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUc32vzHNlhY0hifm1WxHqEOlxFsvha5JQakJGfbNuJkhDQ59A1hS9sOmBFp1OzDbVvTthrgrfWJUvVRYb28yehHvYNwJvtvOxPG4jL2sjP1-7Pmax78gmUScX1-oJmi9GbwVorq72LWkuA2cmnxkkhJwHmIzlJjbeBd24bFFP_4XgFgD2wc_Uoc_Nl2M8/s4032/20231003_232010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUc32vzHNlhY0hifm1WxHqEOlxFsvha5JQakJGfbNuJkhDQ59A1hS9sOmBFp1OzDbVvTthrgrfWJUvVRYb28yehHvYNwJvtvOxPG4jL2sjP1-7Pmax78gmUScX1-oJmi9GbwVorq72LWkuA2cmnxkkhJwHmIzlJjbeBd24bFFP_4XgFgD2wc_Uoc_Nl2M8/w640-h480/20231003_232010.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>I'm a big fan of bitter melon? Can you tell? It's an acquired taste, but it's really good for you. Bitter melon is high in Vitamins A and C. There are 2 types of bitter melon - Chinese and Indian. I'm more familiar with the bitter melon from India which is called <a href="https://www.indiankhanamadeeasy.com/2011/08/its-karela-not-kerala.html">Karela</a>. Karela is more narrow and has jagged spikes on the rind and pointed ends. </p><p>On the other hand, the Chinese variety is long, pale green, and covered in bumps. The Chinese bitter melon pictured below was grown in my container garden. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjYCOE3-AxRkqcL03La_NvEoiHch5cRyBFrU5EKuqDPk-hnurUwFK1TIhuaWTXNewWNailDgXYojtFjT_3AZMPEPhoJ7_3TkcColw1ulNGjDWJEbT1CfMSympnxzg57u6ECaXudUE67e_DC35MveaXyzM1X1pwWiF4AygzUdR6GbXapjpYMyPth__Fj4k/s4032/20230920_115124.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjYCOE3-AxRkqcL03La_NvEoiHch5cRyBFrU5EKuqDPk-hnurUwFK1TIhuaWTXNewWNailDgXYojtFjT_3AZMPEPhoJ7_3TkcColw1ulNGjDWJEbT1CfMSympnxzg57u6ECaXudUE67e_DC35MveaXyzM1X1pwWiF4AygzUdR6GbXapjpYMyPth__Fj4k/w640-h480/20230920_115124.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Homegrown Chinese Bitter Melon</td></tr></tbody></table><p><br /></p><p>I didn't know about the Chinese bitter melon until my mother-in-law gave me a few of them from her garden. She has a magic thumb when it comes to growing vegetables. Check out my<a href="https://www.instagram.com/tv/Cgu6sF2Dctr/?igshid=MzRlODBiNWFlZA%3D%3D"> Instagram</a> post to see how big hers are compared to mine. I'm so jealous. </p><p>We recently went over to my in-law's place for dinner and my mother-in-law served this Chinese dish made with bitter melon and eggs. Typically she stir-fries the bitter melon with meat. I think she made it with eggs because she knew I was coming. I liked it so much that I decided to re-create it at home with Indian flare. Check out my recipe below and let me know if you try it. </p><p><br /></p><p><b><u>Ingredients</u></b></p><p></p><ul style="text-align: left;"><li>About 11.5 oz Chinese bitter melon (remove seeds, slice, and chop into 1" pieces)</li><li>1-2 tsp <a href="https://amzn.to/3PHuiGN">Dry Garlic Chutney</a> (depending on your spice level)</li><li>2 eggs, whisked and seasoned with salt and pepper</li><li>Salt as per taste</li><li>Crushed black pepper, as per taste</li><li>1.5 Tbsp. Vegetable oil for frying</li><li>Fresh cilantro for garnish (optional)</li></ul><div><br /></div><div><b><u>Procedure</u></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Heat oil in a medium-sized sauté pan, and when you feel the heat on your palm, add the bitter melon and sprinkle 1 teaspoon of salt. Cover and cook on low-medium heat for about 10 minutes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-836iQC8mXizukg4EPRiWXtpRzJEzTOqgkuJMHvsANdpN8QC9VUOR1dn9O0YKRgqwbYxCSnP4_nCwAP1eNoOGVmkiD6VsvJYEFz6a4ws1wQPTKyne_Lr653wh5zM9VObPCKkIeUcLpYBP4DZvnQ9JGFBgzRo3jqS8eow-2E1bS2L9baAi-zdy7QPWMV/s4032/20231003_181957.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-836iQC8mXizukg4EPRiWXtpRzJEzTOqgkuJMHvsANdpN8QC9VUOR1dn9O0YKRgqwbYxCSnP4_nCwAP1eNoOGVmkiD6VsvJYEFz6a4ws1wQPTKyne_Lr653wh5zM9VObPCKkIeUcLpYBP4DZvnQ9JGFBgzRo3jqS8eow-2E1bS2L9baAi-zdy7QPWMV/w640-h480/20231003_181957.jpg" width="640" /></a></div><div style="text-align: left;"><br /><br /></div><div style="text-align: left;">2) Remove the lid and test by breaking a piece with the spatula. If it breaks, the melon is cooked. If it doesn't, cook for another 5 minutes. Adjust the heat to make sure you don't burn the vegetable. (Note: once the bitter melon is cooked, it will turn dull green. </div><div style="text-align: left;"><br />3) Once the bitter melon is cooked, remove it from the pan and aside in a bowl. Add half a tablespoon of oil to the hot pan and then add the whisked eggs. Keep mixing the eggs, until they become scrambled and lightly toasted. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB_uJChW-sQpnqLYg4q_gGPRP6A4i8hcE8cS_MfZdA8-Bf38IJ7g-U6Ovn_4ZvBA8aw4JxNmEUr3Jja9dgdnUIl6HJshUDboXPN3_25U-TDVg2pgVvqlV5fN5CH814y23-VikELmwpImHGlkjwOTVnRqX4E6ONiilyht3aawKd4mmCHK2ilyl5sFgzg_L/s4032/20231003_183745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB_uJChW-sQpnqLYg4q_gGPRP6A4i8hcE8cS_MfZdA8-Bf38IJ7g-U6Ovn_4ZvBA8aw4JxNmEUr3Jja9dgdnUIl6HJshUDboXPN3_25U-TDVg2pgVvqlV5fN5CH814y23-VikELmwpImHGlkjwOTVnRqX4E6ONiilyht3aawKd4mmCHK2ilyl5sFgzg_L/w640-h480/20231003_183745.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div>4) Next add the cooked bitter melon back to the pan. Add the dry garlic chutney powder and mix well. Taste and adjust salt. Garnish with fresh cilantro. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OZ4MA_zLC_KQkAFL41cinYZodXIvXOO8lBeonMnCBt7HY9DNMdYyW8HcVZtLDsitTk-0oedptQOuwmjgRLPWWHHagQrwU24S2wUHbwbvWZBl8dOCLsokNtFhcUCGQbqJRO952hyphenhyphendlbSXWCaP30OF4qtMhK2yONwy2bnf-gwlYNY8OWOIpjdkWoQ-iuZC/s4032/20231003_232025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OZ4MA_zLC_KQkAFL41cinYZodXIvXOO8lBeonMnCBt7HY9DNMdYyW8HcVZtLDsitTk-0oedptQOuwmjgRLPWWHHagQrwU24S2wUHbwbvWZBl8dOCLsokNtFhcUCGQbqJRO952hyphenhyphendlbSXWCaP30OF4qtMhK2yONwy2bnf-gwlYNY8OWOIpjdkWoQ-iuZC/w640-h480/20231003_232025.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"> The Bitter melon and egg stir fry is ready to be served and enjoyed with quinoa, rice, or roti. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you like Chinese bitter melon as much as I do check out the recipes below:</div><div style="text-align: left;"><a href="https://www.indiankhanamadeeasy.com/2021/10/bitter-melon-and-potato-stir-fry.html">Chinese Bitter melon and potato stir fry</a>, <a href="https://www.indiankhanamadeeasy.com/2016/09/quick-and-easy-chinese-bitter-melon.html">Chinese Bitter melon Chutney</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">And if you crave more bitter vegetables, check out the Indian bitter melon recipes below:</div><div style="text-align: left;"><a href="https://www.indiankhanamadeeasy.com/2012/10/creamy-tofu-and-karela-curry.html">Creamy Tofu and Karela Curry</a>, <a href="https://www.indiankhanamadeeasy.com/2012/04/not-so-bitter-karela-curry.html">Karela Curry</a>, <a href="https://www.indiankhanamadeeasy.com/2011/08/its-karela-not-kerala.html">Stuffed and Stir Fried Karela</a></div><p></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-69310308636661554622023-08-21T23:37:00.004-04:002023-08-22T01:01:06.186-04:00World Eggplant Day - Is Eggplant a Fruit or a Vegetable? <div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Did you know the eggplant is a fruit? Eggplant is a berry by botanical definition. It is related to tomato, chili, pepper, and potato. <span style="background-color: white; color: #202122;"> </span><span style="background-color: white; color: #202122;">Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked.</span></span> I can't imagine biting into an eggplant like an apple or a peach. I always thought it was a vegetable and used it as such.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MayhjIel5AtsQKePy6w3apAevGDEQk64Azi1r0Ch01UZy4n4hnImgQGqsb-qhz_hyorkHMsfEDKirzJPOl37xk6x7PBy36NCR3czRcN7RAsYMmPJxHAAhYsspuLIWmhCxbux1-XR_m6Ab7Hj4uMk7G9Qcg4reUCmsu6cxC8bERsIJZVuwsHc2aOlWNID/s4818/nina-luong-DtaCnsYlzSM-unsplash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3212" data-original-width="4818" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MayhjIel5AtsQKePy6w3apAevGDEQk64Azi1r0Ch01UZy4n4hnImgQGqsb-qhz_hyorkHMsfEDKirzJPOl37xk6x7PBy36NCR3czRcN7RAsYMmPJxHAAhYsspuLIWmhCxbux1-XR_m6Ab7Hj4uMk7G9Qcg4reUCmsu6cxC8bERsIJZVuwsHc2aOlWNID/w640-h426/nina-luong-DtaCnsYlzSM-unsplash.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://unsplash.com/@ninaluong?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Nina Luong</a> on <a href="https://unsplash.com/photos/DtaCnsYlzSM?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In other parts of the world, eggplant is known as brinjal, aubergine, or baigan. In honor of World Eggplant Day which was last week, we compiled the dishes we love for all of you. Have you eaten these dishes before? Which one is your favorite? Let us know in the comments. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>1) <a href="https://www.indiankhanamadeeasy.com/2016/09/pizza-night-with-eggplant-bharta.html" target="_blank">Eggplant Pizzettes</a> - When we are tired from cooking all the time, we like to switch it up and make these mini pizzas. The base is naan, topped with <a href="https://www.indiankhanamadeeasy.com/2011/09/ended-summer-with-bang.html" target="_blank">eggplant bharta</a> and mozzarella/pepper jack cheese. </b></div><div class="separator" style="clear: both; font-weight: bold; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiqeBXJAoeKggsufxWLGp-WVdxby3ceXqBZBsHj-sSHXC5mwYPDvMc4OkX79EjqaNsY8fieymz9bfPAtsIX7SEvFHq_b7VxPKdrZOjvpufd6QfOMWu30blil-_jGw-lG-_RINkSOruRDzXOwcGs_8ysM-BcznFUq3c_WtwL7eiD0YZHoaYAB4ubTGyMxD/s1913/Eggplant%20Pizzettes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1913" data-original-width="1913" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiqeBXJAoeKggsufxWLGp-WVdxby3ceXqBZBsHj-sSHXC5mwYPDvMc4OkX79EjqaNsY8fieymz9bfPAtsIX7SEvFHq_b7VxPKdrZOjvpufd6QfOMWu30blil-_jGw-lG-_RINkSOruRDzXOwcGs_8ysM-BcznFUq3c_WtwL7eiD0YZHoaYAB4ubTGyMxD/w640-h640/Eggplant%20Pizzettes.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2016/09/pizza-night-with-eggplant-bharta.html" target="_blank"><span style="font-size: medium;">Eggplant Pizzettes</span></a></td></tr></tbody></table><br /><div style="text-align: center;"><br /></div><span><div style="font-weight: 700; text-align: left;">2) <a href="https://www.indiankhanamadeeasy.com/2016/05/cool-down-with-eggplant-raita-yogurt-dip.html" target="_blank">Eggplant Raita</a> - If you enjoy yogurt dips like Babaganoush and artichoke dip, then you have to try Indian yogurt dips or <a href="https://www.indiankhanamadeeasy.com/search/label/yogurt%20dips" target="_blank">raitas</a>. We make them with all sorts of vegetables like <a href="https://www.indiankhanamadeeasy.com/2016/05/cool-down-with-eggplant-raita-yogurt-dip.html" target="_blank">eggplant</a>, green bell pepper, tomato, cucumber, <a href="https://www.indiankhanamadeeasy.com/2010/09/watch-out-salsa-here-comes-raita.html">long squash</a>, <a href="https://www.indiankhanamadeeasy.com/2012/07/cool-down-with-summer-beets.html" target="_blank">beetroot</a>, etc. This eggplant raita is great with toasted naan, pita, or with rice. </div><div style="color: #800180; font-size: large; font-weight: 700; text-align: left;"><br /></div></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NXU1TzatwQrjkFhcYJDUiChWctkQJWI9anGgQvz99FbelEXNJIdEq9NfvrYi-Q2o6oZ9jT5nSVbKJ-o8scuqrJzo81oIM6r2fS19LWfiTzQHx5WcITByO2bdAkVtER7MJLpnw4N69_7wOCpiQtwyNgaJEEJGNYWYRI9qrbEe0LULVTVD8xHRTM5Cr0u4/s969/Eggplant%20Raita.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="969" data-original-width="969" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NXU1TzatwQrjkFhcYJDUiChWctkQJWI9anGgQvz99FbelEXNJIdEq9NfvrYi-Q2o6oZ9jT5nSVbKJ-o8scuqrJzo81oIM6r2fS19LWfiTzQHx5WcITByO2bdAkVtER7MJLpnw4N69_7wOCpiQtwyNgaJEEJGNYWYRI9qrbEe0LULVTVD8xHRTM5Cr0u4/w640-h640/Eggplant%20Raita.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2016/05/cool-down-with-eggplant-raita-yogurt-dip.html"><span style="font-size: medium;">Eggplant Raita</span></a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>3) <a href="https://www.indiankhanamadeeasy.com/2018/08/quick-n-easy-stuffed-eggplant.html" target="_blank">Stuffed Chinese Eggplant</a> - My husband loves this dish. He can eat all of the pieces on this plate. I love it too because it is so easy to make. The secret is to buy fresh long eggplants. If they are too old or wrinkly, it will take for the eggplant to cook. I stuff the fried eggplant with dry coconut, spices, and fresh cilantro. You can serve it as a side dish or eat it with rice/quinoa. </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3wvg-SSgfF1HspzPBOh9W70XTkZ6JEPs5fx11oEODdZ3h5CduQuizIpZoRfH2T8n_eY_Prr4neQeSSoAaCWKsVjr13VppZC_bZOg71j2Lr1jhm4NH4A2P3VBguLRJrICDIQic6sBQKb3lDHm_InQA8Cv0Y4gu6nRB1nJFDm4nDizOWsmYexcJN-OSsX8/s4032/20230808_201121.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3wvg-SSgfF1HspzPBOh9W70XTkZ6JEPs5fx11oEODdZ3h5CduQuizIpZoRfH2T8n_eY_Prr4neQeSSoAaCWKsVjr13VppZC_bZOg71j2Lr1jhm4NH4A2P3VBguLRJrICDIQic6sBQKb3lDHm_InQA8Cv0Y4gu6nRB1nJFDm4nDizOWsmYexcJN-OSsX8/w640-h480/20230808_201121.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2018/08/quick-n-easy-stuffed-eggplant.html" target="_blank"><span style="font-size: medium;">Stuffed Chinese Eggplant</span></a><br /><br /></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>5) <a href="https://www.indiankhanamadeeasy.com/2011/09/ended-summer-with-bang.html" target="_blank">Eggplant Bharta</a> - This is another one of my favorite dishes because after I make the bharta, I use it on the pizzas as well as grilled cheese. If you haven't tried this combination yet, what are you waiting for? I love the sweet, tangy, and spicy flavor combinations. </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIeQbve3HiEbryBHFTb2YO1ZALZekq4PiVVnMf-aL0IKigih8PHoAWk6dO2L-Px2NwFQi1rM4_9wJeiIXi_DnnyCW4zZW6s-CqtO8qrgYr9oUW2q_XyzypXBgw_Bcuo1ZVIb98WHWZkwbKKrr8AHkZQ5VF8Qj_U610JgU6cs7qM-Orcg6OEL_rtaeJ2c9e" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="465" data-original-width="640" height="466" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIeQbve3HiEbryBHFTb2YO1ZALZekq4PiVVnMf-aL0IKigih8PHoAWk6dO2L-Px2NwFQi1rM4_9wJeiIXi_DnnyCW4zZW6s-CqtO8qrgYr9oUW2q_XyzypXBgw_Bcuo1ZVIb98WHWZkwbKKrr8AHkZQ5VF8Qj_U610JgU6cs7qM-Orcg6OEL_rtaeJ2c9e=w640-h466" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2011/09/ended-summer-with-bang.html" target="_blank"><span style="font-size: medium;">Gourmet Grilled Cheese with Eggplant Bharta</span></a></td></tr></tbody></table><br /><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>6) <a href="https://www.indiankhanamadeeasy.com/2017/02/andhra-special-stuffed-eggplant-and.html" target="_blank">Guttivankaya (Stuffed Indian eggplant)</a> - This is a typical Andhra dish and the masala is key. It tastes good with potatoes as well. Bagara Baigan and this dish are popular in South Indian restaurants. </b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-g_3LR0_a03_yv2Wg7z_bhzu_drj1VVop2JVYzS9XT0ayw0_0E125CJ-NEzVlxEGNFicdegr3urat0mbMY4IWOliLsr8PEXIjT6DOd9I3YeRK8Gb0QpDa3s4_etfdJN9eATDR0KH9sLfCFJACLY5dfakTqfrko6pGSRVkVbf32mluX2HE4CBp7GQj7vd/s640/Stuffed%20Eggplant%20and%20potato_Gutti%20Vankaya.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="444" data-original-width="640" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-g_3LR0_a03_yv2Wg7z_bhzu_drj1VVop2JVYzS9XT0ayw0_0E125CJ-NEzVlxEGNFicdegr3urat0mbMY4IWOliLsr8PEXIjT6DOd9I3YeRK8Gb0QpDa3s4_etfdJN9eATDR0KH9sLfCFJACLY5dfakTqfrko6pGSRVkVbf32mluX2HE4CBp7GQj7vd/w640-h444/Stuffed%20Eggplant%20and%20potato_Gutti%20Vankaya.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2017/02/andhra-special-stuffed-eggplant-and.html" target="_blank"><span style="font-size: medium;">Gutti Vankaya (Stuffed Indian eggplant)</span></a></td></tr></tbody></table></div><br /><div><b><br /></b></div><div><b>7) <a href="https://www.indiankhanamadeeasy.com/2023/08/my-sisters-favorite-eggplant-pulusu.html" target="_blank">Eggplant Pulusu (Roasted Eggplant Stew)</a> - This dish is made using the American eggplant variety. Traditionally, the eggplant is roasted over a fire, then the flesh is removed and cooked with spices and red onion. Our recipe is much easier. </b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs-23mxXYKtc9sTY2hUDMRjPRB-SIFQipwtnilZg5fJ-elHhoMMZHBb8MFuixQ3OmyeVY-gEzeJ8t0wpaGGp3bBB4mpNkuUrOVwmm_GhKlCOtSe2f-d-hmXLuglGd420xcc563JZ9u6766E7SLDXEDEDFi8r_UErknZlxT8Z0hiY5NgWuKCrpnWizAufb/s4032/20230807_210154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs-23mxXYKtc9sTY2hUDMRjPRB-SIFQipwtnilZg5fJ-elHhoMMZHBb8MFuixQ3OmyeVY-gEzeJ8t0wpaGGp3bBB4mpNkuUrOVwmm_GhKlCOtSe2f-d-hmXLuglGd420xcc563JZ9u6766E7SLDXEDEDFi8r_UErknZlxT8Z0hiY5NgWuKCrpnWizAufb/w640-h480/20230807_210154.jpg" width="640" /></a></div><br /><b><br /></b></div><div>We hope you enjoyed reading about the various dishes we make using American, Chinese, and Indian eggplant varieties. What other eggplant varieties have you cooked with or eaten? Lastly, whether eggplant is a fruit or not, we leave it up to you to decide. Happy eating!</div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-23724496315980735682023-08-17T00:20:00.008-04:002023-10-06T23:24:52.009-04:00My Sister's Favorite - Eggplant Pulusu<p style="text-align: center;"></p><div style="text-align: left;">We all have things we don't like eating. Whether it's an allergy or you just don't like it. I had a couple of things I didn't like eating when I was younger like cooked peas, chopped nuts in desserts, and elephant yam. As I got older, I was able to eat those things again. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">However, my sister has always disliked eggplant. And it's not a specific type of eggplant. She doesn't like all types of eggplant: Chinese eggplant, American eggplant, white eggplant, or baby eggplant. Over the years, we tried many ways to get her to eat it but all failed. I always tease her whenever I'm cooking eggplant, that I'm making her favorite. I wonder what she will say when she reads this post. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I don't get why she doesn't like eggplant. I LOVE eggplant. I love it whether it's made into a dip like babaganoush or <a href="https://www.indiankhanamadeeasy.com/2016/05/cool-down-with-eggplant-raita-yogurt-dip.html" target="_blank">eggplant raita</a>, <a href="https://www.indiankhanamadeeasy.com/2018/08/quick-n-easy-stuffed-eggplant.html" target="_blank">stuffed eggplant</a>, or stir-fried eggplant. There are so many ways to cook it. It's the sweetness that makes me go crazy for it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Today, I'm sharing a recipe to make Eggplant Pulusu or Roasted Eggplant Stew. It's sweet and sour and delicious as a side dish or when served with rice. </div><div style="text-align: left;"><br /></div><p></p><p style="text-align: center;"></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccUUBp_17jgZQfC0DGbRBnQjjTfhLosPSGlNjN-45sg7up7uFUcULRkaeGN1NQsR8aTHa28G-uBQhgIq8HssZI5ESxQhZMZ9BqHwSX9NtFb9cpFrCSVx69i4GgnTcBfsLYYb4hR1czg0JXdAraB_acj7PrsOPqdzTYJgGprqVPsPiIVw-Ge0n9vUy7Psv/s4032/20230807_205923.jpg"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccUUBp_17jgZQfC0DGbRBnQjjTfhLosPSGlNjN-45sg7up7uFUcULRkaeGN1NQsR8aTHa28G-uBQhgIq8HssZI5ESxQhZMZ9BqHwSX9NtFb9cpFrCSVx69i4GgnTcBfsLYYb4hR1czg0JXdAraB_acj7PrsOPqdzTYJgGprqVPsPiIVw-Ge0n9vUy7Psv/w640-h480/20230807_205923.jpg" width="640" /></a></div><p></p><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;"><b><u>Ingredients</u></b></div><ul style="text-align: left;"><li>1 large Eggplant (American variety), peeled and chopped into 1 cm pieces</li><li>1 red onion (medium size), chopped</li><li>4 to 5 green chilies, chopped finely</li><li><span style="white-space: pre;"><span style="font-family: inherit;">½ tsp turmeric powder</span></span></li><li><span style="white-space: pre;"><span style="font-family: inherit;">¾ tsp salt</span></span></li><li><span style="white-space: pre;"><span style="font-family: inherit;">size of a large lemon of dry Tamarind, soaked in warm water</span></span></li><li><span style="white-space: pre;"><span style="font-family: inherit;">2 Tbsp jaggery or brown sugar</span></span></li></ul><div><span style="white-space: pre;"><b><u>Ingredients for Seasoning</u></b></span></div><div><ul style="text-align: left;"><li>1½ Tbsp vegetable oil</li><li>1 tsp mustard seeds</li><li>1 tsp jeera (or whole cumin)</li><li>5 to 6 curry leaves (optional)</li><li>A pinch of Hing (Asaphoetida)</li><li>1/3 cup cilantro, chopped for garnish (optional)<span face=""Noto Sans Symbols", sans-serif" style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre;"><span class="Apple-tab-span"> </span></span><span face=""Noto Sans Symbols", sans-serif" style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre;"><span class="Apple-tab-span"> </span></span></li></ul></div><div><div><b><u><br /></u></b></div><div><b><u>Procedure</u></b></div><div><br /></div><div>1) Heat oil on low to medium in a non-stick pan (large enough to hold the eggplant pieces). When you feel the heat from the oil, add mustard and cumin. When they start to sizzle, add curry leaves and Hing. Mix well. </div><div><br /></div><div>2) Next, add the chopped eggplant, green chilies, and salt and mix well. Cover the pan and cook the mixture until the eggplant is soft. Mix intermittently. </div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheDA1J9kCSZyJ2Xbl1XBzf0d3eaStUs1SBFmXr6KZNks_-yeivHNpJ3WOBZ182_GnkNgZoD8r_Uu7XIBLESWWZvJl2trurgCzQfe0T_9J4DSKfmxT54fZoFisEuVx_hwLEZ_4V8RqzOF0sYBBz-2v9gRnTgyZPmMtovwtlZd_D9qTOBdapWqIkoKEbT-I/s1769/Sauteing%20Vankaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1769" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheDA1J9kCSZyJ2Xbl1XBzf0d3eaStUs1SBFmXr6KZNks_-yeivHNpJ3WOBZ182_GnkNgZoD8r_Uu7XIBLESWWZvJl2trurgCzQfe0T_9J4DSKfmxT54fZoFisEuVx_hwLEZ_4V8RqzOF0sYBBz-2v9gRnTgyZPmMtovwtlZd_D9qTOBdapWqIkoKEbT-I/w542-h640/Sauteing%20Vankaya.jpg" width="542" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br />3) In a blender, pulse the soaked tamarind with 1½ cups of water a few times. Strain the mixture through a sieve to remove the fiber. </div><div><br /></div><div>4) Mix the tamarind juice into the cooked eggplant mixture. Next, add brown sugar, turmeric, and chopped onions. Bring the mixture to a boil and then reduce the heat to low to cook for 2 to 3 minutes.</div><div><br /></div><div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtH1WGTWz25y5_-n3_TZGowewNZNEYkODd9oQfCiHR5FGVUK2Z7XC0pCaCuCepgxEKc-F4Lso5aTPVHGoywF91DvmQKj8-iXP9EVxV1_sqiWbASbMRH9UzWBIC8YWnp15MuK_dKQbr-wyBu3OnqlWI5qw-qXC6gpLm1gBd_of-X45A8nS3L8IL00NdJJI/s1717/Vankaya%20pulusu%20making_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1717" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtH1WGTWz25y5_-n3_TZGowewNZNEYkODd9oQfCiHR5FGVUK2Z7XC0pCaCuCepgxEKc-F4Lso5aTPVHGoywF91DvmQKj8-iXP9EVxV1_sqiWbASbMRH9UzWBIC8YWnp15MuK_dKQbr-wyBu3OnqlWI5qw-qXC6gpLm1gBd_of-X45A8nS3L8IL00NdJJI/w560-h640/Vankaya%20pulusu%20making_3.jpg" width="560" /></a></div><div style="text-align: center;"><br /></div></div><div><br /></div><div>5) Remove from heat. Taste and adjust the salt and sweetness to your liking. Garnish with cilantro and enjoy it with rice, quinoa, chappati, or naan. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2vXMDr3BxrjQd2dvT1HGZHpjp8LnJicGcd7J8ds70llGCY7Y7v16SXmemurZ2FQHFRoZARe9Iv2QZlZfwhh8O0x3Z8f1qurgbU3idFNvO7qy_4xUqTyPg9XeZLmYRNGWPk6MjmGHYqUIzGTbzCqrz1VvfExwonsHRKV124HL8Q2GCtHFtliwCkDWkUeX/s1677/Vankaya%20pulusu%20making_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1677" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2vXMDr3BxrjQd2dvT1HGZHpjp8LnJicGcd7J8ds70llGCY7Y7v16SXmemurZ2FQHFRoZARe9Iv2QZlZfwhh8O0x3Z8f1qurgbU3idFNvO7qy_4xUqTyPg9XeZLmYRNGWPk6MjmGHYqUIzGTbzCqrz1VvfExwonsHRKV124HL8Q2GCtHFtliwCkDWkUeX/w572-h640/Vankaya%20pulusu%20making_4.jpg" width="572" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div>Do you like eggplant? Let us know in the comments if you try this dish. We love hearing from our readers. </div></div></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-45050037032712302342023-07-24T15:19:00.001-04:002023-07-24T17:54:28.844-04:00A Celebration of Mangoes - Green mangoes<p style="text-align: center;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T2qjlRlETJc6rIERcpYmeUCt1TznLk8m9Ym6ySD3R0FUvVB8O5bQ2chkDjU58fpc8Q-KQXFcgJAFoQOSlBsE_GqaHt0gAdSxyKQRmqp1u5QcDuP1D_pEpotQoV61cDCBQhEuVLWeIX857LPEnhk1pnCjFEi99I5cNgD9tIdQ3QcKZfLrEv3mjDVjiqbo/s3456/Green%20mangoes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3456" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T2qjlRlETJc6rIERcpYmeUCt1TznLk8m9Ym6ySD3R0FUvVB8O5bQ2chkDjU58fpc8Q-KQXFcgJAFoQOSlBsE_GqaHt0gAdSxyKQRmqp1u5QcDuP1D_pEpotQoV61cDCBQhEuVLWeIX857LPEnhk1pnCjFEi99I5cNgD9tIdQ3QcKZfLrEv3mjDVjiqbo/w426-h640/Green%20mangoes.jpg" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://www.google.com/url?sa=j&url=https%3A%2F%2Funsplash.com%2F%40k_shraddha%3Futm_source%3Dunsplash%26utm_medium%3Dreferral%26utm_content%3DcreditCopyText&uct=1689802430&usg=-pJPu9fWOIcAsYmtJl317xjmc60.&opi=98421741" target="_blank">Shraddha Kulkarni</a> on <a href="https://unsplash.com/photos/Q1Be6IxyGx4?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">According to Narayana Health,</span><span style="font-family: inherit;"> raw mangoes are rich in antioxidants, including lutein and zeaxanthin, which improve vision and eye health. Polyphenols (a group of powerful antioxidants) present in raw mangoes reduce inflammation and decrease cancer risk. Green/raw mangoes are rich in nutrients that promote collagen synthesis and improve skin health. To read more benefits of raw mangoes, click</span><b style="color: #38761d;"> <a href="https://www.narayanahealth.org/blog/health-benefits-of-raw-mango/" target="_blank">here</a>. </b><span style="font-family: inherit;">I'm gonna eat more green mangoes from now on. </span></div><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">Have you eaten raw mango before? It has a tangy and bitter taste. My mom loves cooking with green mangoes. She buys them from the Indian grocer close to festival time. At times, if the green mango is already starting to ripen, she chops it up and serves it with <a href="https://www.amazon.com/Shan-Chaat-Masala-Seasoning-100g/dp/B000MSS6CO?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A1MSQT9XJT4G1Y" target="_blank">chaat masala</a>. The slightly sweet mango goes well with the tangy and spicy masala powder. If you do not have chaat masala, you can also mix salt and chili powder together and try it. <b><span style="color: #38761d;">Let us know what you think.</span></b> </span></p><p><b><span style="color: #38761d; font-family: inherit;"><br /></span></b></p><p><b><span style="color: #38761d; font-family: inherit;">Below are some recipes for you to try:</span></b></p><p><b style="color: #38761d;"><span style="font-family: inherit;">1) <a href="https://www.indiankhanamadeeasy.com/2016/03/march-dal-madness-spinach-and-mango-dal.html" target="_blank">Spinach and Mango Dal</a> - in South India, pappu/dal/cooked lentils are very important in our diet. We usually cook dal/pappu with vegetables like <a href="https://www.indiankhanamadeeasy.com/2016/03/march-dal-madness-continues-with.html" target="_blank">dosakaya (yellow cucumber)</a>, spinach, Gongura, and green mango. It is healthy and great with rice. </span></b></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="391" data-original-width="640" height="392" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-5Mgk_sBacsMJysTONT_yuxNDFPRnuVMpV8V3hJTCUU7gTn5PN2ZscwTBlxsMWsgC2_voKR9zzoy8mQrI2gkJvHetVyX2CLNIN0dZn0IZRB5Hvh8fhy7yxp_FPu9Zg3KTVBe6JQZWZwi9KQOqaT5uJy_pbcJBPQ8hQXzGy2z2XzdH28aNmfRxzu3wo7hz=w640-h392" width="640" /></span></div><p></p><p><b><span style="color: #38761d; font-family: inherit;"><br /></span></b></p><p><b><span style="color: #38761d; font-family: inherit;">2) <a href="https://www.indiankhanamadeeasy.com/2010/07/green-mango-chutney.html" target="_blank">Green Mango Chutney </a>- we love our fresh relishes or chutneys. We enjoy eating it with warm white rice. </span></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwDDglEKfql2Q5bafUKr4oiGXADp6aUptAmExfScd33SiFjxa0_SyUfG6LzILcPqA--68EyLI_zdpI4PW4win4VQUca52PzqrGM23obzQPRRE0AgjJn3wPzRERb3H4EQ-92HyEPbeNzPk2td5Rg2_5tPuL6n51IBP84q61bUYBGtW-sDs_iG_uL-tLea7/s1600/blog%20pictures%20026_rev.jpg" style="font-weight: 700; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="1404" data-original-width="1600" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwDDglEKfql2Q5bafUKr4oiGXADp6aUptAmExfScd33SiFjxa0_SyUfG6LzILcPqA--68EyLI_zdpI4PW4win4VQUca52PzqrGM23obzQPRRE0AgjJn3wPzRERb3H4EQ-92HyEPbeNzPk2td5Rg2_5tPuL6n51IBP84q61bUYBGtW-sDs_iG_uL-tLea7/w640-h562/blog%20pictures%20026_rev.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.indiankhanamadeeasy.com/2010/07/green-mango-chutney.html"><b><span style="color: #38761d; font-family: inherit;">Tangy Green Mango Chutney</span></b></a></td></tr></tbody></table><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><span style="color: #38761d;"><b>3) <a href="https://www.indiankhanamadeeasy.com/2023/07/a-celebration-of-mangoes-mango-pulihora.html" target="_blank">Mango Puli</a></b></span><b style="color: #38761d;"><a href="https://www.indiankhanamadeeasy.com/2023/07/a-celebration-of-mangoes-mango-pulihora.html" target="_blank">hora</a> - this rice dish is typically made for festivals. It's a family favorite. </b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="2076" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8ZcXixmxOmxK9yGcmNG9JnNeciVvlG4qkU5xgj1MlZPDtF4vr9B4pJzx4ExFSifuZRDUKkxbaoJejpC2vcM0oU8MwwQEaK6eYMuU9g0ynBgkRC-BJOPnDNbJ1cmaaIwh2z-2ez7KRK122yvZ314EKkPw47EbGEvOWAwOf54d1xyh3wOWEiSDQpdzWQIF/w640-h500/Mango%20Rice%20cropped.JPG" width="640" /></span></div><p style="text-align: left;"></p><p><b style="color: #38761d;"><span style="font-family: inherit;"><br /></span></b></p><p><span><span style="font-family: inherit;">Green mangoes are also sought after when it is summertime in South India. Families buy 'sour' mangoes, get together, and make mango pickles at home. I remember this fondly because we used to go to my ammamma's place and help her peel and chop mangoes, and prepare the spices to be added to the mangoes to make the pickles. After all of the mango pieces are mixed with the spices and oil, the ladies would bottle them up or seal the pickles in plastic packets and every family got some. </span></span></p><p><span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-fd3nXdTbR2qh57p0u-Z__Cfu1ivdlSqAcLP6DCAf7mcxLruzXNKijhUzyIBF_cHTMVOsbA14H4zXa_Viw_ADDdUA_IIVwN9X6oMRyy8Kjd5eWIc30x7CWL4NOAI5_kXkzu3oKGzGg5_Tr65Tu4PbO8haPqFnBp2aMr1TG6rB48yeFtUVoHnC89oZUep/s1080/Mango%20Thokku%20pickle.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-fd3nXdTbR2qh57p0u-Z__Cfu1ivdlSqAcLP6DCAf7mcxLruzXNKijhUzyIBF_cHTMVOsbA14H4zXa_Viw_ADDdUA_IIVwN9X6oMRyy8Kjd5eWIc30x7CWL4NOAI5_kXkzu3oKGzGg5_Tr65Tu4PbO8haPqFnBp2aMr1TG6rB48yeFtUVoHnC89oZUep/s320/Mango%20Thokku%20pickle.jpeg" width="320" /></a></div><br /><br /><p></p><p><span>We enjoy eating Mango pickles with warm white rice or rotis. If you haven't tried mango pickles before, buy one. They are available in all Indian grocery stores. </span></p><p><b style="color: #38761d;"><span style="font-family: inherit;">How do use mangoes in cooking? Share with us in the comments. </span></b></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com1tag:blogger.com,1999:blog-1677598604979009475.post-9523857778088220732023-07-23T01:56:00.002-04:002023-07-24T17:57:24.081-04:00A Celebration of Mangoes - Mango Pulihora<p style="text-align: left;">I hope you enjoyed reading about our love of <a href="https://www.indiankhanamadeeasy.com/2023/07/a-celebration-of-mangoes.html" target="_blank">mangoes</a>. We like eating both ripened and raw mangoes. We love <a href="https://www.indiankhanamadeeasy.com/2023/07/a-celebration-of-mangoes-green-mangoes.html" target="_blank">cooking with raw mangoes</a> as well. For most South Indian festivals, we make dishes for the occasion. One of the dishes that is common is pulihora. There are different types of pulihora. My sister's favorite type is made with raw mango. It is tangy and spicy because of the spices used in the seasoning of this dish. </p><p style="text-align: left;"><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8ZcXixmxOmxK9yGcmNG9JnNeciVvlG4qkU5xgj1MlZPDtF4vr9B4pJzx4ExFSifuZRDUKkxbaoJejpC2vcM0oU8MwwQEaK6eYMuU9g0ynBgkRC-BJOPnDNbJ1cmaaIwh2z-2ez7KRK122yvZ314EKkPw47EbGEvOWAwOf54d1xyh3wOWEiSDQpdzWQIF/s2076/Mango%20Rice%20cropped.JPG"><img border="0" data-original-height="1624" data-original-width="2076" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8ZcXixmxOmxK9yGcmNG9JnNeciVvlG4qkU5xgj1MlZPDtF4vr9B4pJzx4ExFSifuZRDUKkxbaoJejpC2vcM0oU8MwwQEaK6eYMuU9g0ynBgkRC-BJOPnDNbJ1cmaaIwh2z-2ez7KRK122yvZ314EKkPw47EbGEvOWAwOf54d1xyh3wOWEiSDQpdzWQIF/w640-h500/Mango%20Rice%20cropped.JPG" width="640" /></a></p><p>Are you dying to find out how to make it? Check it out below. </p><div><br /></div><p><b><u><span style="font-family: inherit;">Ingredients</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: inherit;">2 cups Basmati Rice (or any kind that is not sticky)</span></li><li><span style="font-family: inherit;">1/3 cup chana dal (split chickpeas)</span></li></ul><div><b><u><span style="font-family: inherit;">Ingredients for seasoning</span></u></b></div><div><ul style="text-align: left;"><li><span style="font-family: inherit;">3 Tbsp vegetable oil</span></li><li><span style="font-family: inherit;">1/3 cup peanuts</span></li><li><span style="font-family: inherit;">1 tsp mustard seeds</span></li><li><span style="font-family: inherit;">1 tsp cumin seeds</span></li><li><span style="font-family: inherit;">½ tsp Asafoetida (also known as Hing)</span></li><li><span style="font-family: inherit;">1 tsp turmeric powder</span></li><li><span style="font-family: inherit;">1 tsp Fenugreek (also known as methi powder)</span></li><li><span style="font-family: inherit;">1 large raw mango, peeled and grated</span></li><li><span style="font-family: inherit;">6 small green chilies*, sliced into half</span></li><li><span style="font-family: inherit;">8 to 10 curry leaves</span></li><li><span style="font-family: inherit;">1-½ tsp salt to taste</span></li><li><span style="font-family: inherit;">½ tsp citric acid* (optional)</span></li></ul><div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">*<u>Quick Tips</u></span></b></div><p></p><div><ol><li><span style="font-family: inherit;">You can substitute 3 red chilies if fresh green chilies are not available. Break the red chilies into 1-inch pieces. </span></li><li><span style="font-family: inherit;">If the mango is not very sour, you can use citric acid. </span></li></ol></div></div><br /><div><b><u>Procedure</u></b></div><div>1) <span style="font-family: inherit;">Cook rice and dal together with slightly less water (1:</span>1-½ <span style="font-family: inherit;">ratio rice dal mix and water) so </span><span style="font-family: inherit;">that the grains are separated and not sticky. Then immediately transfer into an open dish, </span><span style="font-family: inherit;">add a tablespoon of oil, and spread it to loosen the grains. Cool it for a minimum of 30 minutes. </span></div></div><p></p><div><p><span style="font-family: inherit;">2) In a small skillet, add oil and heat it on medium heat. Hold your hand above the skillet </span><span style="font-family: inherit;">and feel the heat. When it feels hot, add peanuts and fry for 3 minutes.</span></p><div><p><span style="font-family: inherit;">3) When peanuts start to turn golden, add mustard and cumin and fry until the seeds start to </span><span style="font-family: inherit;">splutter.</span></p><p><span style="font-family: inherit;">4) Next, add green chilies and a pinch of salt and fry for 2 minutes. Then add hing, turmeric, and </span><span style="font-family: inherit;">methi powder. Then add curry leaves and red chilies and mix well for 30 seconds.</span></p><p><span style="font-family: inherit;">5) Now add grated mango, citric acid, and salt. Mix well. </span></p><p><span style="font-family: inherit;">6) Carefully mix the seasoning into the rice using a spatula or </span><span style="font-family: inherit;">wide serving spoon. When cool to the touch, mix well using your fingers if possible. Taste and </span><span style="font-family: inherit;">adjust the salt if needed. Mango pulihora is ready to serve and enjoy.</span></p></div></div><p></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-38476694536587254542023-07-22T23:37:00.005-04:002023-07-24T17:56:06.032-04:00A Celebration of Mangoes<p style="text-align: center;"><span style="color: #e69138; font-size: medium;"><b><br /></b></span></p><p style="text-align: center;"><span style="color: #e69138; font-size: medium;"><b>HAPPY NATIONAL MANGO DAY!</b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5VRMYEJbhsS_cR5xBheL8m_wC2UmkjIYT3axkUQ_G3Guv2nEuu1IWcdlSO1o9KGlkQ1yln-s0yWYLdc7dFhhMNQZW_perDgcVIxcyEmvaLmq7T5YNFkj6faKmktm3sl2o1KTZOjdXewBwSsMm8rfUfrz5cy_TR0FZyHnenItJUe5s4K0LN9fhkNFaC4j/s1920/Bowl%20of%20Mangoes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5VRMYEJbhsS_cR5xBheL8m_wC2UmkjIYT3axkUQ_G3Guv2nEuu1IWcdlSO1o9KGlkQ1yln-s0yWYLdc7dFhhMNQZW_perDgcVIxcyEmvaLmq7T5YNFkj6faKmktm3sl2o1KTZOjdXewBwSsMm8rfUfrz5cy_TR0FZyHnenItJUe5s4K0LN9fhkNFaC4j/w640-h426/Bowl%20of%20Mangoes.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Photo by <a href="https://unsplash.com/de/@hotchicksing?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">HOTCHICKSING</a> on <a href="https://unsplash.com/photos/Dyc95dKuGp4?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><br /><p>Mangoes are one of my favorite fruits. Besides the obvious yummy flavor, <span style="background-color: white;"><span style="font-family: inherit;">mangoes are a rich source of critical vitamins and minerals that have many positive effects on health.<span style="color: #424242;"> </span></span></span>Did you know there are 55 varieties of mangoes in the world? Alfonso, Kent Langra, Chaunsa, Raspuri, Keitt, and Gir Kesar are just a few types. I probably consumed only 2 or 3 varieties ever. What is your favorite type?</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EhBSzCuwJD3pHUkurFDHRoQfeUXz2qVpSarQKKtHBBjr8pIgQyZYcy-1ugchO8d-mNjhrCBh1aSntt6BL-X6eVQoefQT_YjGLqnxwW3g4YEjZDYNpTkqPKk6-0bw_LX3tIX4QPo_upyjOyMnZg9xBGu8qM1VJSh-gx-K6mntODrZ9pIHyiq1ELUOZURk/s1920/Mango%20tree.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EhBSzCuwJD3pHUkurFDHRoQfeUXz2qVpSarQKKtHBBjr8pIgQyZYcy-1ugchO8d-mNjhrCBh1aSntt6BL-X6eVQoefQT_YjGLqnxwW3g4YEjZDYNpTkqPKk6-0bw_LX3tIX4QPo_upyjOyMnZg9xBGu8qM1VJSh-gx-K6mntODrZ9pIHyiq1ELUOZURk/w640-h360/Mango%20tree.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Photo by <a href="https://unsplash.com/@rpbiswal?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Rajendra Biswal</a> on <a href="https://unsplash.com/photos/BafVsMpoSF0?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><p>Whenever my family and I visited my ammamma in India, she had ripe mangoes picked from the tree in her backyard for us to enjoy during our visit. The mangoes she grew were the kind where you squeeze the juice out and enjoy. <span style="color: #e69138;"><b>Those were good times! </b></span></p><p><br /></p><p>How are you enjoying mangoes on <b><span style="color: #e69138;">National Mango Day</span></b>? There are so many ways to enjoy them like e<span style="background-color: white;"><span style="font-family: inherit;">ating fresh, ripe mango slices or indulging in a range of mango-based meals including mango salsa, mango smoothies, mango lassi, and <a href="https://www.indiankhanamadeeasy.com/2012/07/oh-sweet-sweet-atlanta.html" target="_blank">mango ice cream</a>. </span></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lOvE0Nc8dE_SfJGhB4200Gm_PrmEK8hGuTubYxcBukKYP8M3HPvquXhGaWcLkQRwSO1nDhGB7pRspPRvuS-d1LuFkuxrKpfXTPDQ60OLvofkMuOPrT5-cE-5kgiDlRXVCemkTeO53RQOM04P0gj82I5I-wwuR3GJ7w92kXltU7fseA-9PyBl_2M-DdoE/s4032/20200703_130952.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lOvE0Nc8dE_SfJGhB4200Gm_PrmEK8hGuTubYxcBukKYP8M3HPvquXhGaWcLkQRwSO1nDhGB7pRspPRvuS-d1LuFkuxrKpfXTPDQ60OLvofkMuOPrT5-cE-5kgiDlRXVCemkTeO53RQOM04P0gj82I5I-wwuR3GJ7w92kXltU7fseA-9PyBl_2M-DdoE/w640-h480/20200703_130952.jpg" width="640" /></a></p><p><span style="background-color: white; font-family: inherit;"><br /></span></p><p><span style="background-color: white; font-family: inherit;">Below are desserts we love making with mangoes. We used mango pulp for many of these recipes. You can use fresh, ripened mango as well; the taste may vary depending on the sweetness. </span></p><p><span style="color: #e69138;"><b>1) <a href="https://www.indiankhanamadeeasy.com/2019/06/quick-n-easy-desserts-mango-mousse.html">Mango Mousse</a> is a crowd-pleaser; you only need 4 ingredients to make this easy dessert. </b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQRQF9HgBueXpFAx8F1g2whl16AouhtxKYrzk-Zv8Hvxjnw2-m4w4GBNJz0iJw34He4duuyA4PhEFjbgc-Z3bqg5ahp_y3F6FHN8I1gfnP1dFUhLM3_Y2fiT6y25xr0XKjhXTXTLEMVzhhPVWV_NmwDdj1MhDDf30ay3j8u1qyLGtzTR5FVytA0bWxh48/s2648/20180912_003005.jpg" style="font-weight: 700; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2648" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQRQF9HgBueXpFAx8F1g2whl16AouhtxKYrzk-Zv8Hvxjnw2-m4w4GBNJz0iJw34He4duuyA4PhEFjbgc-Z3bqg5ahp_y3F6FHN8I1gfnP1dFUhLM3_Y2fiT6y25xr0XKjhXTXTLEMVzhhPVWV_NmwDdj1MhDDf30ay3j8u1qyLGtzTR5FVytA0bWxh48/w640-h494/20180912_003005.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><a href="https://www.indiankhanamadeeasy.com/2019/06/quick-n-easy-desserts-mango-mousse.html"><span style="font-size: medium;">Mango Mousse</span></a></b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="color: #e69138;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #e69138;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #e69138;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #e69138;"><b>2) </b><a href="https://www.indiankhanamadeeasy.com/2012/07/oh-sweet-sweet-atlanta.html" style="font-weight: bold;" target="_blank">Mango Pistachio Kulfi (Indian ice cream)</a><b> -- When I visited one of our family friends, she taught me how to make this dessert. She enjoys cooking just as much as I do. This dessert has 6 ingredients and is also easy to make. Great for parties, dates, or if your in-laws are visiting. Surprise them with your culinary skills. </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #f1c232;"><b><br /></b></span></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglL6eh4JYOpKMluZdm2CKE62WYpCNv7JGM3wu4wPIROG-XB3lb7wSOSOZWL710mW2BEGmLj_qijkW2EAYq3F76jrApnKQiL5nv8w1gDcuu6SwA_rEqHVlCkwbwNy5MPYmyL12987xbQjZ4ORD3Q_Ku22CABzBHrh9iR2jM3Fra4F8q1aZ9Vl2QR5xQ0PoC/s2852/Fancy%20Mango%20Kulfi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2201" data-original-width="2852" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglL6eh4JYOpKMluZdm2CKE62WYpCNv7JGM3wu4wPIROG-XB3lb7wSOSOZWL710mW2BEGmLj_qijkW2EAYq3F76jrApnKQiL5nv8w1gDcuu6SwA_rEqHVlCkwbwNy5MPYmyL12987xbQjZ4ORD3Q_Ku22CABzBHrh9iR2jM3Fra4F8q1aZ9Vl2QR5xQ0PoC/w640-h494/Fancy%20Mango%20Kulfi.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b><span style="color: #e69138;">3) Mango Lassi - I love this drink because not only is it delicious but full of probiotics. We blend together mango pulp, Desi dahi (yogurt), and ice to make this drink. This is the best for those hot, sweltering summer days. </span></b></div><div style="text-align: left;"><b><span style="color: #e69138;"><br /></span></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoxWRZvVqEng4GXKzF3qvn5M3-D73zSWB6pnqtq4X8_3Lmmv5XTXbB8qKf2aEMi0pCSPGoPuGd9FNvRGDEcAlPp7JFZWqHBoqprgbyHpoajBwOGRaonPWSSaHFquL3EIZYy1qRkS2xSpe1TGT8t1CyAwx7OFeAeuCitLlg2wpa62o2zpJk-QX-zLkCfVx/s4032/20200628_203013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoxWRZvVqEng4GXKzF3qvn5M3-D73zSWB6pnqtq4X8_3Lmmv5XTXbB8qKf2aEMi0pCSPGoPuGd9FNvRGDEcAlPp7JFZWqHBoqprgbyHpoajBwOGRaonPWSSaHFquL3EIZYy1qRkS2xSpe1TGT8t1CyAwx7OFeAeuCitLlg2wpa62o2zpJk-QX-zLkCfVx/w640-h480/20200628_203013.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b><span style="color: #e69138;"><br /></span></b></div><div style="text-align: left;"><b><span style="color: #e69138;">4)</span></b> <span style="color: #e69138;"><b>All of the aunties in my family always call this dessert mango pie but it tastes like cheesecake. Don't get hung up on the name, just make it and indulge!</b></span></div><div style="text-align: left;"><span style="color: #e69138;"><b><br /></b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr34ccrj82MVgB0nrb06atrSZQkV8sYm1hGYyMTbmRuLckcscG88Yz_pZh5PcBqUGfFjxK3wPHKLR2_CBFw2lrCPOocjxIT3uR1wSMQcblDGrrVtIGUpzySkSa6lH268stsEn52JDCxXdj6xfF-tiL7HX_JR-o3If8mtvVa14B7UYHvzB98h1vfOqTHXp/s4000/mango%20cheesecake.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr34ccrj82MVgB0nrb06atrSZQkV8sYm1hGYyMTbmRuLckcscG88Yz_pZh5PcBqUGfFjxK3wPHKLR2_CBFw2lrCPOocjxIT3uR1wSMQcblDGrrVtIGUpzySkSa6lH268stsEn52JDCxXdj6xfF-tiL7HX_JR-o3If8mtvVa14B7UYHvzB98h1vfOqTHXp/w640-h480/mango%20cheesecake.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b style="color: #e69138; text-align: left;">Is it a pie or cheesecake? I leave it up to you to decide.</b></td></tr></tbody></table><div style="text-align: center;"><b style="text-align: left;"></b></div><p></p><p><br /></p><p>Don't forget to check out '<a href="https://www.indiankhanamadeeasy.com/2023/07/a-celebration-of-mangoes-green-mangoes.html" target="_blank">Celebration of Mangoes - Part 2</a>', where we share recipes using raw or unripe mangoes. </p><p><br /></p><p><span style="font-family: inherit;">Hello, hello everyone! Did you miss our posts? It's been a fun and busy year for us so far. We've been spending more time with family and enjoyed discovering foodie delights outside of our kitchen. Thank you for following our blog and trying our recipes. </span></p></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-41113705922358650452023-03-22T20:00:00.002-04:002023-03-23T19:20:03.152-04:00Happy Ugadi, Gudi Padwa, Cheti Chand and Sajibu Nongma Panba!<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRiQRU3uYbERyQpP6UTBZqH_g9wfLOAlxWYZMejHy0JQaydAKmx7lfSglutCdtauXuubsdcNPGMjIQD9L_7AHeMgIcLAVTJdqR_2XAVRtoXKuXm7fvt-a7XPDy_6MKlcLSBbZKaGYO3Of4NZaNKg6gcSWrD4SyzOUFTunfaetV172g5-kDVq5ZioV6Q/s1297/Ugadi%20Pachadi.jpg" style="margin-left: auto; margin-right: auto;"><b><span style="font-size: medium;"><img border="0" data-original-height="1055" data-original-width="1297" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRiQRU3uYbERyQpP6UTBZqH_g9wfLOAlxWYZMejHy0JQaydAKmx7lfSglutCdtauXuubsdcNPGMjIQD9L_7AHeMgIcLAVTJdqR_2XAVRtoXKuXm7fvt-a7XPDy_6MKlcLSBbZKaGYO3Of4NZaNKg6gcSWrD4SyzOUFTunfaetV172g5-kDVq5ZioV6Q/w400-h325/Ugadi%20Pachadi.jpg" width="400" /></span></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: medium;"><b>May the flavor of raw mangoes, raw neem, and jaggery remove all bitterness and add sweet flavors to your life. Let's put the shadows of the past behind and look forward to a new beginning. Happy Ugadi!</b></span></td></tr></tbody></table><br /><div><br /></div><div>If you follow the Gregorian calendar, you celebrate the New Year on January 1st. Did you know there are many people around the world that celebrate the New Year on a different day every year? </div><div><br /></div><div>My family follows the Lunar calendar and our New Year (Ugadi) was today, March 22nd. Ugadi is celebrated by Hindus from Andhra Pradesh, Telangana, Karnataka, and Goa. </div><div><br /></div><div>On Ugadi, we celebrate the New Year by drinking <a href="https://www.indiankhanamadeeasy.com/2011/04/happy-new-yearround-2.html">Ugadi pachadi</a> which is made with different ingredients, such as green mango, tamarind juice, fresh or dried neem flower, and banana. </div><div><br /></div><div>I made the 'pachadi' with the ingredients I had at home and then my husband and I drank it. It was more sour than sweet. </div><div><br /></div><div>We also make some dishes on the occasion. My mom made <a href="https://www.indiankhanamadeeasy.com/2011/04/happy-new-yearround-2.html" target="_blank">Halwa Puri</a>, Mango Pulihora, and Sabudana Pakora. I am looking forward eating these yummy foods when I visit my parents in a couple of weeks. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lWhGdP4w2QT5alDYa8CtnfHy72dV1yLRx1U165T65GQv44OvZm1tKrbvbmiFoIFVsuWloNotiX8LZFGMBtv-8F0VwP4xEDYv1POvwLGJsDTqtHyx5kiPuFflkHpfj5KaL7WAvFsF5T9GdihJJxRtNW3ACIg12RVD36m5gU7dr3NDZFL4XICXO-ILuQ/s1884/Ugadi%20Specials.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1413" data-original-width="1884" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lWhGdP4w2QT5alDYa8CtnfHy72dV1yLRx1U165T65GQv44OvZm1tKrbvbmiFoIFVsuWloNotiX8LZFGMBtv-8F0VwP4xEDYv1POvwLGJsDTqtHyx5kiPuFflkHpfj5KaL7WAvFsF5T9GdihJJxRtNW3ACIg12RVD36m5gU7dr3NDZFL4XICXO-ILuQ/w640-h480/Ugadi%20Specials.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #6aa84f;">Mango Pulihora, Sabudana (Tapioca) Pakora and <a href="https://www.indiankhanamadeeasy.com/2013/04/a-sweet-surprise-in-my-puri.html" target="_blank">Halwa Puri</a></span></b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Did you know that a new year also started today for:</div><div>- Marathi people from Maharashtra and they know it as Gudi Padwa</div><div>- Sindhi people and they know it Cheti Chand</div><div>- Manipuris and they know it as Sajibu Nongma Panba</div><div><br /></div><div><br /></div><div>I love learning about new cultures and traditions. How did you celebrate the new year today? Share with us. </div><div><br /></div><br /></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com1tag:blogger.com,1999:blog-1677598604979009475.post-38347744194106024862022-11-30T21:00:00.018-05:002022-12-01T01:12:56.037-05:00Chinese Okra Boosted with Protein<div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;">Did you know that Chinese okra is also known as Angled luffa, Vietnamese gourd, silk squash, and sponge gourd? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN98XHt8rbvsC3D3IFGLcsmKuZWwM5Pva73gqnFX67CDL7Am7YCet_rQ9j6eijYrpcqOBESWfnIyUvbqMuilyOycKl-gz4YG5GwLLFvJ6a8Ys00Fub5_bRa5Ha2Kwxq6eDhctRLSlGV28W3e79NhfPCKsALwM5JaByoIv-fvF8Cyh6iNlW-YpApenK-Q/s4032/20220204_172505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN98XHt8rbvsC3D3IFGLcsmKuZWwM5Pva73gqnFX67CDL7Am7YCet_rQ9j6eijYrpcqOBESWfnIyUvbqMuilyOycKl-gz4YG5GwLLFvJ6a8Ys00Fub5_bRa5Ha2Kwxq6eDhctRLSlGV28W3e79NhfPCKsALwM5JaByoIv-fvF8Cyh6iNlW-YpApenK-Q/w640-h480/20220204_172505.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Chinese okra is easy vegetable to cook with and can be boosted for nutrition with soy nuggets. We like using Nutrela brand soy nuggets. This brand offers the soy product in large and small chunks as well as granules. Soy nuggets are tasty and are a good source of protein. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimlg_-sU1Hr1p56v4PWDR_6Y3rVQJwLX8d5T9D_im29BmIhC0QkxKJSobgG4Y53j3lrOzEg91YcEs7oSHMyw93VrijzTHWvh2_QjwlKg1n8i6lOJJhCOkjrGgwCWyTqvY1kCI9Rne1QRa-w0lLpR1F3XRfOZRTFQGrUJDqO3l714cmuB9--n7tSTUPQ/s4032/20220204_172528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimlg_-sU1Hr1p56v4PWDR_6Y3rVQJwLX8d5T9D_im29BmIhC0QkxKJSobgG4Y53j3lrOzEg91YcEs7oSHMyw93VrijzTHWvh2_QjwlKg1n8i6lOJJhCOkjrGgwCWyTqvY1kCI9Rne1QRa-w0lLpR1F3XRfOZRTFQGrUJDqO3l714cmuB9--n7tSTUPQ/w640-h480/20220204_172528.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Today's dish is one of my favorites because the soy nuggets absorb the flavor when cooked with the Chinese okra. When I eat the curry with rice, the juices come out and it's yummy. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;">- Chinese okra*, 1 lb peeled and cut into 1" pieces</div><div class="separator" style="clear: both; text-align: left;">- 1 medium onion, chopped</div><div class="separator" style="clear: both; text-align: left;">- ½ cup soy nuggets (Nutrela mini chunks), soak in warm water for 15 to 20 minutes</div><div class="separator" style="clear: both; text-align: left;">- 2 to 3 green chilies, finely chopped</div><div class="separator" style="clear: both; text-align: left;">- ½" piece fresh ginger, peeled and minced</div><div class="separator" style="clear: both; text-align: left;">- ½ Tbsp Dhanjeera* powder </div><div class="separator" style="clear: both; text-align: left;">- ½ Tbsp brown sugar or Jaggery</div><div class="separator" style="clear: both; text-align: left;">- 1 Tbsp Dry coconut powder</div><div class="separator" style="clear: both; text-align: left;">- 1 Tbsp sesame powder (optional)</div><div class="separator" style="clear: both; text-align: left;">- 1 tsp salt (or as needed)</div><div class="separator" style="clear: both; text-align: left;">- 1/8 tsp Turmeric powder</div><div class="separator" style="clear: both; text-align: left;">- Cilantro, chopped ( for garnish)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients for seasoning</u></b></div><div class="separator" style="clear: both; text-align: left;">- 1½ Tbsp Vegetable oil</div><div class="separator" style="clear: both; text-align: left;">- ½ tsp Mustard seeds</div><div class="separator" style="clear: both; text-align: left;">- ½ tsp Cumin seeds (jeera)</div><div class="separator" style="clear: both; text-align: left;">- 1 tsp urad dal (black gram lentil)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Directions</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b>Step 1</b> - Transfer the nuggets into a colander and run them through the water and allow them to drain off the excess water. Set aside. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Step 2 </b>- Heat oil in a nonstick frying pan on medium heat. Add urad dal and stir for 30 to 45 seconds and follow it up with mustard and cumin seeds. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Step 3</b> - When they sizzle, add dhanjeera and turmeric powder. Stir for 10 seconds and then add green chilies, ginger, and onion. Stir for a couple of minutes and then add squash, drained nuggets, brown sugar and salt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ14fINF3XPuhLVnz8kkZgKxwHWz946QRcgA76lFrM_wY3W8es2Iim_CBck0Bsflkq5BS56gBJDss2J9xOH5MbhzevTU4BmKIyJUiD-RKujO2g3GhSft31gaQiMQZV0-GzU3G059mQuX1PiM5C5VYrcgUO8n393Sauk2UJtt2vnS-UYy-xJpWOsQPsQ/s4032/20220204_115050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ14fINF3XPuhLVnz8kkZgKxwHWz946QRcgA76lFrM_wY3W8es2Iim_CBck0Bsflkq5BS56gBJDss2J9xOH5MbhzevTU4BmKIyJUiD-RKujO2g3GhSft31gaQiMQZV0-GzU3G059mQuX1PiM5C5VYrcgUO8n393Sauk2UJtt2vnS-UYy-xJpWOsQPsQ/w640-h480/20220204_115050.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Step 4</b> - Mix well and cook under closed lid on medium heat. Stir intermittently and after 6 to 8 minutes, the squash will turn soft and release plenty of water. At this time, remove the lid and continue to cook until the squash is well cooked and water is absorbed. The curry may seem to look slightly oil. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Step 5</b> - Next add coconut and sesame powder and mix well for 30 seconds and remove from heat. Transfer into a serving bowl and garnish with cilantro and enjoy it with warm rice, quinoa or rotis. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Quick Tips</u></b></div><div class="separator" style="clear: both; text-align: left;">1) You can substitute zucchini squash for Chinese okra as well. </div><div class="separator" style="clear: both; text-align: left;">2) Dhanjeera powder is powdered cumin and coriander seeds.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04;">If you like this recipe, check out our other recipes with Chinese okra like the <a href="https://www.indiankhanamadeeasy.com/2010/09/sweet-and-sour-toast.html" target="_blank">Sweet and Sour Chutney</a> and the <a href="https://www.indiankhanamadeeasy.com/2010/10/okras-distant-cousin.html" target="_blank">Skintastic Gourd Stir Fry</a>. </span></div><p class="MsoNormal" style="margin-left: 0.5in;"><o:p></o:p></p>
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<p></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-66466866555396387692022-10-24T01:04:00.002-04:002022-10-24T01:04:50.085-04:00Out of the Darkness and into the Light<p style="text-align: center;"><b><span style="color: #990000; font-size: large;"> </span></b></p><p style="text-align: center;"><b><span style="color: #990000; font-size: large;">Wishing all celebrating...</span></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dza3b8UfctmzJG5kOj-qXeHF5QK_J40oWAX3LghtqfR7-D-gblMuF0AVwDMZuDxVFd3q-zdvDF4R-TyGYyumw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p></p><p style="text-align: center;"><b><span style="color: #990000; font-size: large;">Have a Happy, Safe and Blessed Diwali from my family to yours!</span></b></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-84075274889328904262022-08-31T00:47:00.002-04:002022-09-01T13:49:11.872-04:00Mumbai Street Food with a Twist - Low Carb Pav Bhaji<p>Before the pandemic, my mom and I used to plan family get togethers where we strategized the menu days in advance. No one wanted to be stuck in the kitchen all and not enjoy the party. </p><p>Post pandemic is different because we are still taking precautions and not really having those big parties. Although, whenever my husband and I visit, my mom serves new or fusion dishes for us. They are like "one pot meals". We don't want her to be stuck in the kitchen during our visit either. </p><p>Examples of the "one pot meals" are tomato bath, spinach rice with tofu, biryani or pav bhaji. The last time we visited my parents, my mom made Pav Bhaji. </p><p>Pav Bhaji is a street food sold on Mumbai beaches and quick office lunch on the curb side carts. It is a thick vegetable curry called bhaji which is served with a bread roll or bun called pav. It is commonly made with potato, onion, tomatoes, carrots and chilies. My mom make the dish with a twist, a healthier twist by adding riced cauliflower. </p><p>I used to think eating healthy meant sacrificing taste but with a few tweaks any dish can be made healthier. By incorporating riced cauliflower and reduced the number of potatoes, we reduced the carbohydrates without losing the flavor. Check out the recipe below. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjknlgFayafXSE6PzJTW5SXN2UP0FcoQVcwsFr7dORsh9QMc2_1dUvaXiZ-kUOU0IdwdCvEQBCuKcTs-88n06SSMIcGkY435XcqJXLAXJ6h2HXMQBudMteIaXdbTs9AXu7fxUmuz0lMm_2repQdlvd6FDlmlWDwuqofmFTS-71uvMqTFoZzcXICpRPg/s4032/20220724_154931.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjknlgFayafXSE6PzJTW5SXN2UP0FcoQVcwsFr7dORsh9QMc2_1dUvaXiZ-kUOU0IdwdCvEQBCuKcTs-88n06SSMIcGkY435XcqJXLAXJ6h2HXMQBudMteIaXdbTs9AXu7fxUmuz0lMm_2repQdlvd6FDlmlWDwuqofmFTS-71uvMqTFoZzcXICpRPg/w640-h480/20220724_154931.jpg" width="640" /></a></div><p><br /></p><p><u><b>Ingredients for bhaji (bhaji means vegetable stuffing)</b></u>:</p><div style="text-align: left;">- 2 medium size potatoes, cooked, peeled and roughly mashed<br />- 10 oz Kirkland Riced cauliflower, frozen</div><div style="text-align: left;">- 3 ripe wine tomatoes, chopped or ground coarsely</div><div style="text-align: left;">- 1 medium onion, chopped finely</div><div style="text-align: left;">- 1 Tbsp Pav bhaji masala</div><div style="text-align: left;">- <span style="text-indent: -24px;">½ bunch Cilantro, washed and chopped finely</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 tsp whole cumin</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- </span><span style="text-indent: -24px;">½ tsp chili powder</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- </span><span style="text-indent: -24px;">¼ tsp turmeric powder</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 Tbsp vegetable oil</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 tsp salt (or as per your taste)</span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 medium size Red onion, chopped finely</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 Lime, cut into quarters</span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;">Ingredients for Pav (bread)</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- 1 packet of Mumbai Pav (it is typically available in Indian Grocery store), alternately try hamburger buns</span></div><div style="text-align: left;"><span style="text-indent: -24px;">- Butter or margarine, for spreading on bread before toasting</span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><b><u>Cooking instructions for Bhaji</u>:</b></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><u><br /></u></span></div><div style="text-align: left;"><span style="text-indent: -24px;">1) Heat oil in a saucepan and add cumin. When it sizzles, add chopped onion and sauté it until the onions are translucent. Next, add chili powder and turmeric powder and stir for 10 seconds. Follow with crushed tomatoes and cook for 3 minutes until the mixture is cooked and becomes a gravy. </span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;">2) Add the riced cauliflower, mashed potatoes, pav-bhaji masala and salt. Then add 1/3 cup of water, mix well and cook the bhaji mixture for 5 to 7 minutes under closed lid until it starts bubbling. Taste the bhaji mixture and adjust the salt and masala as needed. </span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-NDz8eX0_zgo8_RL59XjyHKIDfiJXz11zuQJjO_4PBc1QazKwaPsuSeBSv7nmzwSQAVrsAMLFB220aGdztdYnGrmnQyqvyua_dYSPY8qj79y_8pBnuA29MG9wiKy6RFRcbj_rTts18WXD3cnC-dOI6rApaI81YiszjO5Q8K91v9i_G2pMwMnEKF3Gw/s3284/Cauliflower%20Bhaji.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1848" data-original-width="3284" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-NDz8eX0_zgo8_RL59XjyHKIDfiJXz11zuQJjO_4PBc1QazKwaPsuSeBSv7nmzwSQAVrsAMLFB220aGdztdYnGrmnQyqvyua_dYSPY8qj79y_8pBnuA29MG9wiKy6RFRcbj_rTts18WXD3cnC-dOI6rApaI81YiszjO5Q8K91v9i_G2pMwMnEKF3Gw/w640-h360/Cauliflower%20Bhaji.jpg" width="640" /></a></div><span style="color: red; text-indent: -24px;"><b>Bhaji made using Cauliflower Rice</b></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;">3) Remove from heat, add the cilantro and transfer into a serving dish. </span></div><div style="text-align: left;"><span style="text-indent: -24px;"><b><br /></b></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><b><u><br /></u></b></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><b><u>Now, prepare the Pav (bread)</u>:</b></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1DgMXQ-D33I47UZaK7zVq7CYTVj25DTUYr4Mq7o9gqL2uIO5C6KYwOUMrD_Q1SSnxGYcVvbxkDAra4OIYm7Ds5pzLbWGBDHFNqR7uOyFOlA0vshoUhJIiOxVy6tl4Yc52kWyHwI-3RNWqy-iq_5thUndlupvLjKmie-fVcx6xcb9Xl20mJgReqDfRw/s4032/20220312_122610.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1DgMXQ-D33I47UZaK7zVq7CYTVj25DTUYr4Mq7o9gqL2uIO5C6KYwOUMrD_Q1SSnxGYcVvbxkDAra4OIYm7Ds5pzLbWGBDHFNqR7uOyFOlA0vshoUhJIiOxVy6tl4Yc52kWyHwI-3RNWqy-iq_5thUndlupvLjKmie-fVcx6xcb9Xl20mJgReqDfRw/w480-h640/20220312_122610.jpg" width="480" /></a></div><span style="text-align: left;"><div style="text-align: center;"><span style="text-indent: -24px;"><span style="text-align: left;"><br /></span></span></div>Spread margarine or butter onto each pav/bun and toast on a heated flat pan until golden brown.</span></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><span style="text-align: left;"><br /></span></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><span style="text-align: left;"><br /></span></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhfdmzHU6dAy5NYHCKSU-LeVQjkHlPPsJZePHSBgW2bZ6RIdEy13lheIGXgAi7tnbMbb0YmBBtv0R1TXeEh2NhrW0y4pJN0C9QVhMgtIjgTW9255lbsPZB_OJHGPqgmyMF0Iw0YeI3wODkk3RZOasFmRhsiXlGoH7C2QAGgJb-mntzfuHjagpZ9Tuqg/s1812/20220312_124351.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1812" data-original-width="1593" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhfdmzHU6dAy5NYHCKSU-LeVQjkHlPPsJZePHSBgW2bZ6RIdEy13lheIGXgAi7tnbMbb0YmBBtv0R1TXeEh2NhrW0y4pJN0C9QVhMgtIjgTW9255lbsPZB_OJHGPqgmyMF0Iw0YeI3wODkk3RZOasFmRhsiXlGoH7C2QAGgJb-mntzfuHjagpZ9Tuqg/w562-h640/20220312_124351.jpg" width="562" /></a></div></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><span style="text-align: left;"><br /></span></span></div><div style="text-align: center;"><span style="text-indent: -24px;"><span style="text-align: left;"> Arrange the toasted pav slices on a plate and serve with bhaji. </span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJuHt9YoxqRcdCNqNjZSIonifP6zjE31hiEd5wykhSlQJlFfmiKUL2vmIcViwsx40Ky6FRrwxsjnthEbi_o9Oyg82MwDlvK8ASKlwrbXSrtUyCZW6fkRHN8T3nFvUmS3GuQpKEQtTCFikanHqLMoCob_-wynoIrAa9CQU3ex-EiARnBCPx37PCUqtaQ/s4032/A%20bite%20of%20Pav%20bhaji_IKME.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJuHt9YoxqRcdCNqNjZSIonifP6zjE31hiEd5wykhSlQJlFfmiKUL2vmIcViwsx40Ky6FRrwxsjnthEbi_o9Oyg82MwDlvK8ASKlwrbXSrtUyCZW6fkRHN8T3nFvUmS3GuQpKEQtTCFikanHqLMoCob_-wynoIrAa9CQU3ex-EiARnBCPx37PCUqtaQ/w360-h640/A%20bite%20of%20Pav%20bhaji_IKME.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #ffa400;">Happiness with a bite of Pav Bhaji</span></b></td></tr></tbody></table></div>
<p class="MsoNormal"><o:p> Enjoy this Mumbai street food by placing a scoop of bhaji on the toasted pav. Spread the bhaji evenly on the pav. You can sprinkle chopped red onions and add a bit of lime juice. </o:p></p><p class="MsoNormal"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVDdP-uN6yNKhoCfCSgZmxAMm22VuQZpJnbCv_IM9-xnzQ5q_2C6c2Mp_uHQFH7o9mQhEx3wGA7RDDgwfX3h22H9DlICl0MWDPk3G5wRhD9zgcYEY_kiGQ3A42NUkYwfegrGFVeGNW28yxJsivO3W5twXr_qzfJ9ZVbJJwGwz7nBStV1lAe6xBGzZvA/s4032/20220312_124437.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: -24px;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVDdP-uN6yNKhoCfCSgZmxAMm22VuQZpJnbCv_IM9-xnzQ5q_2C6c2Mp_uHQFH7o9mQhEx3wGA7RDDgwfX3h22H9DlICl0MWDPk3G5wRhD9zgcYEY_kiGQ3A42NUkYwfegrGFVeGNW28yxJsivO3W5twXr_qzfJ9ZVbJJwGwz7nBStV1lAe6xBGzZvA/w640-h480/20220312_124437.jpg" width="640" /></a></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">We hope you will make this for your next get together whether it's with friends or family. It's mighty tasty and you don't have to worry about the calories. Happy eating!</p><p class="MsoNormal">If you try this recipe, let us know in the comments. We would love your feedback. </p><p></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-70630187066646267132022-08-09T17:08:00.002-04:002022-08-09T17:08:35.786-04:00Healthy Saag Paneer with Tofu<div>Whenever I ask people, "what is your favorite Indian dish?", they say Chicken Tikka Masala. I'm so tired of hearing that. I mean, it's not even Indian. At times, I do hear Saag Paneer. Now, that is a good answer. Saag paneer is paneer (Indian cheese) cooked in a creamy spinach sauce. What can be better than that?</div><div><br /></div><div>The answer is Saag Tofu! You get the creamy spinach sauce but with a healthy twist of adding tofu instead of cheese. It's a vegetarian's delight. We hope you enjoy this dish as much as we enjoyed making it and eating it with our families. </div><p style="text-align: left;"></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6zKHOfP6C_IlvB1pmEwccZVRSUSMbMWzKsB7N0t23kgynKTExG7YXfV4Huotr7z-bsPT8BqJFiZtzVDFXb8dT6XpiUOnJjKlakinF3GaH1LyLw2PPrgz5Ik2GgpSE0qH-Nc1nIvsnq5ZAwjwWgbgEdUf6FCAlyDNWKE3z-Gr3r3IGfr0fjeZRJlDpQ/s4032/20170130_202635.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6zKHOfP6C_IlvB1pmEwccZVRSUSMbMWzKsB7N0t23kgynKTExG7YXfV4Huotr7z-bsPT8BqJFiZtzVDFXb8dT6XpiUOnJjKlakinF3GaH1LyLw2PPrgz5Ik2GgpSE0qH-Nc1nIvsnq5ZAwjwWgbgEdUf6FCAlyDNWKE3z-Gr3r3IGfr0fjeZRJlDpQ/w640-h480/20170130_202635.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Tofu and mushrooms in Spinach sauce</span></td></tr></tbody></table><p></p><div><u><span style="font-family: inherit;">Ingredients</span></u></div><div><span style="font-family: inherit;">- 2 lbs Fresh Spinach leaves, washed and chopped</span></div><div><span style="font-family: inherit;">- 14 oz Extra firm Tofu, cut into 1" cubes (Please make sure to drain water and gently press to remove more water)</span></div><div><span style="font-family: inherit;">- 3 white button mushrooms, cleaned and thinly sliced (optional)</span></div><div><span style="font-family: inherit;">- 1 medium onion chopped finely</span></div><div><span style="font-family: inherit;">- 4 cloves of garlic, peeled and chopped</span></div><div><span style="font-family: inherit;">- 1 tsp ginger-garlic paste</span></div><div><span style="font-family: inherit;">- <span style="text-indent: -24px;">½ tsp chili powder or per your taste</span></span></div><div><span style="font-family: inherit;"><span style="text-indent: -24px;">- </span><span style="text-indent: -24px;">½ tsp garam masala (optional)</span></span></div><div><span style="font-family: inherit;"><span style="text-indent: -24px;">- </span><span style="text-indent: -24px;">½ tsp salt</span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;">- 1/3 tsp cup Heavy cream or half & half (alternately use coconut or nut milk)</span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;"><u>Ingredients for seasoning</u></span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;">- 3 Tbsp vegetable oil</span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;">- 1 tsp whole cumin (jeera)</span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;">- 2 to 3 Bay leaves (optional)</span></span></div><div><span style="text-indent: -24px;"><span style="font-family: inherit;"><u><br /></u></span></span></div><div><br /></div><div><u>Cooking Instructions</u></div><div>1) In a blender, add the chopped spinach and a little bit of water and blend into a coarse thick sauce consistency. Set it aside. </div><div><br /></div><div>2) In a saucepan, heat oil on low/medium heat, add <span style="text-indent: -24px;">jeera and when they sizzle follow it with bay leaves and stir for 10 seconds. Later add chopped garlic, onion and ginger-garlic paste. Stir for 1-2 minutes. Add chili powder and garam masala and stir for another 10 seconds.</span></div><div><span style="text-indent: -24px;"><br /></span></div><div><span style="text-indent: -24px;">3) </span><span style="text-indent: -24px;">Add tofu pieces into the pan and allow the cubes to turn golden brown by stirring intermittently and lightly for 5-6 minutes. When tofu is slightly browned, add chopped mushrooms and cook them for 2-3 minutes under closed lid. When mushrooms are soft, add the spinach blend and salt and continue to cook for 5-6 minutes. Adjust the salt and chili powder if needed. In the end add the heavy cream or half-half and cook for 1-2 minutes.</span></div><div><span style="text-indent: -24px;"><br /></span></div><div><span style="text-indent: -24px;">4) </span><span style="text-indent: -24px;">Remove from heat and serve it with rice, quinoa, chapati, or naan.</span></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-56610329804110641912022-03-16T00:55:00.007-04:002022-03-17T16:23:06.699-04:00Mad about Nutrition - Scrumptious Black Eyed Bean Curry<div style="text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9vRhVyy612sYvlvlXOO7O_jXama9aQz19lHF_bLxpFMaFppM19uAse8bHIKahpzJX1Q1MnkoCQIPZdE2NhtOTy-Bl5DWmaq664DF_Ck9cBA7Pdn5lTG2E3Qc2-XlzBib8NrCjwov_2IqwANe8oYuvEHHMn4nxp08EoWPxPkTbRaUmFpkWwv8I3OLuPw=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9vRhVyy612sYvlvlXOO7O_jXama9aQz19lHF_bLxpFMaFppM19uAse8bHIKahpzJX1Q1MnkoCQIPZdE2NhtOTy-Bl5DWmaq664DF_Ck9cBA7Pdn5lTG2E3Qc2-XlzBib8NrCjwov_2IqwANe8oYuvEHHMn4nxp08EoWPxPkTbRaUmFpkWwv8I3OLuPw=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000; font-size: medium;">HAPPY NATIONAL NUTRITION MONTH!!</span></b></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Can you believe it's March already? Time is flying by. It's not too late to start your New Year's resolution to eat and stay healthy. I'm still Noom'ing and trying to make better food choices like eating more lentils, legumes, and vegetables. </div>
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<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #e69138;">March is National Nutrition Month! How are you are adding more nutrition to your meals? Check out the recipe for Black Eyed Beans Curry. </span></b> You can eat this curry on its own like vegetarian chili or serve it with rice, quinoa or your favorite flatbread. </div><div class="separator" style="clear: both; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKiP54NGMrLWFhHlyzVi77t1dvqp9V7jCVxyVITQsH3f40hl-wV27RxPDjxrpe1Fz400iVzxUdMOvun2_31UJlOgYDqU6Td9Abpn45744lLTp93A1Sc8_dxw4pvsEwIRV6Yq99qLxPjtJqh8W8tNrI958W4gD4VVmLT2ySiJKkdmTjLl7KuNOG3TnHMw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKiP54NGMrLWFhHlyzVi77t1dvqp9V7jCVxyVITQsH3f40hl-wV27RxPDjxrpe1Fz400iVzxUdMOvun2_31UJlOgYDqU6Td9Abpn45744lLTp93A1Sc8_dxw4pvsEwIRV6Yq99qLxPjtJqh8W8tNrI958W4gD4VVmLT2ySiJKkdmTjLl7KuNOG3TnHMw=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>
</p><p class="MsoNormal"><span style="background: white; color: #202124; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Like other beans, black eyed beans/peas are highly nutritious
and are a good staple food. They are <b>rich in fiber and
protein </b>along with micronutrients such as folate, copper, and thiamine, </span><span style="background: white; color: #202124; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">which make them an excellent energy source.</span></p>
<p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><u><b>Ingredients</b></u></p><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="text-indent: -0.25in;">1 cup Black-eyed beans/peas, s</span><span style="text-indent: -0.25in;">oaked in plenty of water for 6-8 hours with </span>a pinch of soda bicarbonate</li><li><span style="text-indent: -24px;">1 large (or 2 medium) potato,</span><span style="text-indent: -0.25in;"> peeled and cut into 1” cubes</span></li><li><span style="text-indent: -0.25in;">1
large onion, chopped and coarse ground for gravy</span></li><li><span style="text-indent: -0.25in;">2 medium tomatoes, </span>cut into small pieces or roughly pulsed<span style="mso-spacerun: yes; text-indent: -0.25in;"> in grinder </span></li><li><span style="mso-spacerun: yes; text-indent: -0.25in;">1 ½ Tbsp </span>Dhan-jeera powder (cumin and coriander powder)</li><li><span style="text-indent: -24px;">1 Tbsp</span> ginger-garlic paste </li><li><span style="text-indent: -24px;">1 tsp chili powder (or per your taste)</span></li><li><span style="text-indent: -24px;">2 Tbsp Vegetable oil</span></li><li><span style="text-indent: -24px;">1 tsp whole Cumin (jeera)</span></li><li><span style="text-indent: -24px;">½ tsp turmeric powder</span></li><li><span style="text-indent: -24px;">Water, as per desired consistency</span></li><li><span style="text-indent: -24px;">¼ cup coconut milk (optional)</span></li><li><span style="text-indent: -24px;">½ Tbsp salt</span></li><li><span style="text-indent: -24px;">½ cup fresh coriander/cilantro, chopped finely</span></li></ul><div><br /></div><b><u>Procedure</u></b><div><b><u><br /></u></b><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Transfer the
soaked beans into a colander and wash well. Next, put the beans into a saucepan, add
sufficient water 1” above the beans and cook them on low heat for approximately
8-10 minutes. Drain the beans and set aside.<o:p></o:p></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheayIV9DwtH9QbfyutZw7-0K6_sk0s37fAAw_AZTepKnNfkjg8eP0L001TQKsnySmiDqRYKPf_Qw-UBWrGYSMLlXp5fmtKUb--gdyex_lI6zUPGMKth9eLcFtAWkxnUuURM1fa8gO46rGZQrmq8c60qTYhnsTxotj4_I1n6bc9zJWFDVpmZxHNa4xNbA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEheayIV9DwtH9QbfyutZw7-0K6_sk0s37fAAw_AZTepKnNfkjg8eP0L001TQKsnySmiDqRYKPf_Qw-UBWrGYSMLlXp5fmtKUb--gdyex_lI6zUPGMKth9eLcFtAWkxnUuURM1fa8gO46rGZQrmq8c60qTYhnsTxotj4_I1n6bc9zJWFDVpmZxHNa4xNbA=w640-h480" width="640" /></a></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><br /></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><br /></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Heat oil in a
pressure cooker and add whole cumin, when it sizzles, add chopped onion and a pinch of
salt and stir for 2 minutes until they are translucent. Now add dhan-jeera powder, chili
powder and turmeric, mix well, add tomatoes and cook until it forms a gravy
consistency (2-3 minutes).<o:p></o:p></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "Times New Roman";"> </span></span></span><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add potatoes,
beans, ginger-garlic paste, coconut milk (if using) and approximately 8 oz of
water. </span><span style="text-indent: -0.25in;">Reduce water accordingly if using coconut milk. Add salt, mix well and
cook under pressure for 4-5 whistles.</span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span style="text-indent: -0.25in;"><br /></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span style="text-indent: -0.25in;"><br /></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheB8B7vv2B8NeQFZHO-mLuVp9a7Acx_WyetK0VsP4ai3iTeoM_O0xMdW2HHcRKoZwAzPOC5PhMwWhWc0rJ4kBPCX0s9AszWXsZdZzlyk34b6oJFfBsZn4v1EqPg7Vcw0-X90YUMvn4EJnHqmvbi0sRiJkKdhBpsgdoAcdIWGK-7_E5ZLf4uel8xEzU5w=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEheB8B7vv2B8NeQFZHO-mLuVp9a7Acx_WyetK0VsP4ai3iTeoM_O0xMdW2HHcRKoZwAzPOC5PhMwWhWc0rJ4kBPCX0s9AszWXsZdZzlyk34b6oJFfBsZn4v1EqPg7Vcw0-X90YUMvn4EJnHqmvbi0sRiJkKdhBpsgdoAcdIWGK-7_E5ZLf4uel8xEzU5w=w640-h480" width="640" /></a></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><br /></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-align: center; text-indent: -0.25in;"><br /></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">When the
pressure is released in the cooker, open the lid and slightly mash the potatoes
to give a thicker consistency and gravy. Add water if needed to adjust to
desired thickness and heat for couple of minutes. <o:p></o:p></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p>
<p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Transfer into
a serving dish and garnish with chopped coriander. The black eyed beans curry is ready to be served. <o:p></o:p></span></p><p style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l2 level1 lfo3; text-indent: -0.25in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p>
<p style="margin: 0in; text-align: center;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7erShWDqxvzVZEt8bgPqo6XAvqWj7UHdj593nNdjXl3I44yihlWTM_3FDlxYx_Ywi-kBNQUFAZV0h1I2og6ekqgSggwIMMNBIHFY50HWsuay4YKwF758Nml-PTDKuUtnMhqy2p0Dw7flFIQMb7PAJuFNq3UriPs_fwDOvk6_qvJ8dbXRq8UrgMWcDWQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7erShWDqxvzVZEt8bgPqo6XAvqWj7UHdj593nNdjXl3I44yihlWTM_3FDlxYx_Ywi-kBNQUFAZV0h1I2og6ekqgSggwIMMNBIHFY50HWsuay4YKwF758Nml-PTDKuUtnMhqy2p0Dw7flFIQMb7PAJuFNq3UriPs_fwDOvk6_qvJ8dbXRq8UrgMWcDWQ=w640-h480" width="640" /></a></p><br /><p></p></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-88616179621004388722022-02-27T12:18:00.003-05:002022-03-17T14:29:16.447-04:00Warm Up with Tea - Varieties and Benefits<div style="text-align: center;"><p class="MsoNormal"><b><span style="font-family: inherit;"><br /></span></b></p><p class="MsoNormal"><b><span style="font-family: inherit;">What is chai </span><span style="font-family: inherit; mso-bidi-font-family: "Apple Color Emoji";">☕</span><span style="font-family: inherit;"> for an Indian?</span></b></p><p class="MsoNormal"><span style="font-family: inherit;"><b><o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Sleepy? Have tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Tired <span style="mso-bidi-font-family: "Apple Color Emoji";">😰</span>? Have tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Mood off <span style="mso-bidi-font-family: "Apple Color Emoji";">😏</span>? Have tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Feeling cold 🥶? Have tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Want a Samosa? Must have tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Not well 🥴? Have adrakh wali tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>• Want a good figure? Have green tea.<o:p></o:p></b></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b>•Rainy Day: have tea</b></span></p></div><div><br /></div>If you haven't guessed it already, but we really, really like drinking tea. We are Tea Gals! In this post we will be sharing some facts about the varieties of tea and also its benefits. <div> <div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrGGz1tU1YdDIk8V26fSO5RFA2V66ZiQ5cFfvvSHo5_C6HcnkPc6Y8BaYlxVPdFqzh_lz5-l16vTx63E0rSjIz0SIwsSMajd2buVP7qMWETGlcN2kxHkF7MmKjKqzeKrFI57IYEKEE-ABFbODp7RzG7GMfxhFxN_VRK1hmZBtUMDpcCD6X88Ec5bbACw=s3000" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrGGz1tU1YdDIk8V26fSO5RFA2V66ZiQ5cFfvvSHo5_C6HcnkPc6Y8BaYlxVPdFqzh_lz5-l16vTx63E0rSjIz0SIwsSMajd2buVP7qMWETGlcN2kxHkF7MmKjKqzeKrFI57IYEKEE-ABFbODp7RzG7GMfxhFxN_VRK1hmZBtUMDpcCD6X88Ec5bbACw=w426-h640" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Tea Varieties photo by <a href="https://unsplash.com/@stri_khedonia?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Alice Pasqual</a> on <a href="https://unsplash.com/s/photos/tea-varieties?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><i><br /></i><div><br /></div><div><span style="font-family: inherit;">There's so much you can learn about tea besides its <a href="https://www.indiankhanamadeeasy.com/2022/01/warm-up-with-tea-origins.html" target="_blank">origins</a> and <a href="https://www.indiankhanamadeeasy.com/2022/02/warm-up-with-tea-tea-culture.html" target="_blank">culture</a>. </span><b style="font-family: inherit;"><span style="color: #38761d;">Did you know - <i><u>Black</u></i>, <i><u>Green</u></i>, <i><u>Oolong</u></i>, dark and white teas all come from the same plant, a warm-weather evergreen named <i><u>Camellia
sinensis</u>?</i></span></b><span style="font-family: inherit;"> </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0_sHfn8wt7k_Aze25BfQCom9emsuGNO0e4F5hX0N3ihEkKOgQrzzWvM4VEr2g5Tm26wpFr4WRkDd-sx9QCDIOcsxCzNmvF__QfOgv2HYY0V_wfOsSXVFPYR5t-l4JAwKbWLJsgrNc_lVXql4uQAO0r2AbIq8jzaGf4sF4LLXE-WXMheC6vVBMwuNg6Q=s6000" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0_sHfn8wt7k_Aze25BfQCom9emsuGNO0e4F5hX0N3ihEkKOgQrzzWvM4VEr2g5Tm26wpFr4WRkDd-sx9QCDIOcsxCzNmvF__QfOgv2HYY0V_wfOsSXVFPYR5t-l4JAwKbWLJsgrNc_lVXql4uQAO0r2AbIq8jzaGf4sF4LLXE-WXMheC6vVBMwuNg6Q=w640-h426" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Tea plant photo by <a href="https://unsplash.com/@rashidrashid?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Rashid</a> on <a href="https://unsplash.com/s/photos/tea-plant?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><p class="MsoNormal"><span style="font-family: inherit;">Differences among the five types of tea result from the various degrees of processing and the level of oxidization. I didn't know. 😮</span></p><p class="MsoNormal"><span style="font-family: inherit;">Black tea is fully oxidized. Oolong tea is partially oxidized.
After withering and rolling, the tea leaves undergo natural chemical reactions resulting in taste and color changes which develop the tea's distinguishing characteristics. Green & white teas are not oxidized after leaf harvesting. Oolong tea is midway between black and green teas in strength and color. Dark teas are fermented after manufacture.</span></p><p class="MsoNormal"><b><span style="color: #38761d;">We typically drink black tea. I think I've only had green tea a handful of times. What is your favorite variety of tea? Do you prefer one variety over the other? </span></b></p><p class="MsoNormal" style="text-align: left;"><b><span style="color: #38761d;"> </span></b></p><p class="MsoNormal" style="text-align: left;"><b></b></p><script async="" crossorigin="anonymous" src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-4586661906568263"></script><ins class="adsbygoogle" data-ad-client="ca-pub-4586661906568263" data-ad-format="fluid" data-ad-layout="in-article" data-ad-slot="5558412426" style="display: block; text-align: center;"></ins><script>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_AHSqVHrK8DMlDGlpE3b9d3APjiLYEKu60TIbcHHekM8k_0IEIf-sxga7S5MD32UjeGJJSYfjZh9ClUjLRAjb_79DLWQB7wflD9VaXj_-SlDkKABQYAoAqu0r3QEnwNOHE3h6Qqb7qs2dUpaRILJg7vLT2fl_G7AyqCtOKb4gS3gWNuN_Y-P2Iz06eA=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_AHSqVHrK8DMlDGlpE3b9d3APjiLYEKu60TIbcHHekM8k_0IEIf-sxga7S5MD32UjeGJJSYfjZh9ClUjLRAjb_79DLWQB7wflD9VaXj_-SlDkKABQYAoAqu0r3QEnwNOHE3h6Qqb7qs2dUpaRILJg7vLT2fl_G7AyqCtOKb4gS3gWNuN_Y-P2Iz06eA=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #cc0000;">Brooke Bond Red Label Natural Care Tea</span></b></td></tr></tbody>
</table><p></p><p class="MsoNormal" style="text-align: left;"><b><b><br /></b></b></p><b><span style="color: #38761d;">Did you know that drinking tea has health benefits? That fact alone would motivate me to drink tea regularly. How about you?</span></b><b><br /><span style="color: #38761d;"><br /></span></b><p></p><p class="MsoNormal"><span style="font-family: inherit;">Tea is a
refreshing beverage that contains no sodium, fat, carbonation, or sugar. It is virtually calorie-free. It helps maintain proper fluid balance and may contribute to overall good health. It contains flavonoids, naturally occurring compounds that are believed to have antioxidant properties. Tea flavonoids often provide bioactive compounds that help to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids that contribute to chronic disease. </span></p><p class="MsoNormal"><b>Looking for hard facts and statistics of why drinking tea is beneficial, check out more below.</b></p><div style="text-align: left;"><div style="text-align: center;"><br /></div><span style="font-family: inherit;"><span><span style="color: #990000;"><b><u>Heart 💓 Health</u>: </b></span></span>Human population studies have found that people who regularly consume 3 or more cups of black tea per day have a reduced risk of heart disease and stroke. Each 8 oz. cup of tea consumed by those over 65 years old was associated with a 10% lower risk of death from heart disease. </span></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><span style="text-align: center;"><b><u>Certain Cancers</u>: </b></span>More than 3,000 published research studies have evaluated the effect of tea - White, Green, Oolong, or Black - and tea compounds, such as epigallocatechin gallate (EGCG), on the risk of a variety of cancer types. A study published in the February 2015 issue of the Journal of Molecular Nutrition and Food Research found the main antioxidant in Green tea, epigallocatechin-3-gallate (EGCG), helps kill cancer cells through the destruction of the cells’ mitochondria. Research has also identified an association between the amount and duration of tea consumption and gastrointestinal cancer risk. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwmqsa5oFhLD98ZZDdRA33Q-i8ofrygp2joriWfWaFQY1ItWBK4cfu9X0qKvfZssEQ-xVLTkaIDPuOkq3F6ahLyvpxzFQJivSJ1Rpmpjyp0veezmJ3WT8-__d9EcMdh7qEloW2S2OWRKuHlUc9OEq0orW8yX6Nii4y_U3wcPgwDoSi5-cmpzpaBoFmUQ=s5184" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3456" data-original-width="5184" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwmqsa5oFhLD98ZZDdRA33Q-i8ofrygp2joriWfWaFQY1ItWBK4cfu9X0qKvfZssEQ-xVLTkaIDPuOkq3F6ahLyvpxzFQJivSJ1Rpmpjyp0veezmJ3WT8-__d9EcMdh7qEloW2S2OWRKuHlUc9OEq0orW8yX6Nii4y_U3wcPgwDoSi5-cmpzpaBoFmUQ=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://unsplash.com/@ngocan_19?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">An Nguyen</a> on <a href="https://unsplash.com/s/photos/black-tea-with-citrus?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Tea consumption has been linked to lower skin cancer risk. One study showed that participants who drank iced <a href="https://www.indiankhanamadeeasy.com/2022/02/warm-up-with-tea-one-of-our-favorite.html" target="_blank">Black tea</a> and citrus peel had a 42% reduced risk of skin cancer and hot Black tea consumption was associated with a significantly lower risk of the most common form of skin cancer, squamous cell carcinoma.</span></div><p class="MsoNormal"><b style="text-decoration-line: underline;">Neurological </b><b style="text-decoration-line: underline;">🧠 Decline</b>: Research has identified several modifiable factors that may help slow the progression or reduce the risk of age-related neurological declines and diseases. Tea may be one of the modifiable factors as the antioxidants in tea may protect brain cells from environmental insults from free radical exposure. In addition, L-theanine in tea has been shown to directly affect areas of the brain that control attention and ability to solve complex problems.</p><div style="text-align: left;"><b style="text-decoration-line: underline;">Weight Management</b><b>: </b>Several studies suggest drinking calorie-free tea may help with weight management. Preliminary research suggested that tea flavonoids help elevate metabolic rate, increase fat 7 oxidation and improve insulin activity. Tea catechins can also provide modest shifts in metabolism that may improve weight loss and maintenance. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Tea and Bone Health</u></b>: A recently published meta-analysis analyzed the potential link between tea consumption and bone mineral density (BMD). Across the studies there was a significant increase in BMD for tea drinkers verses non-drinkers. </div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><b><u>Immune </u></b><b style="text-decoration-line: underline;">💪 Function</b>: There has been research on tea's potential impact on immune function. Research from Brigham and Women's Hospital and Harvard University indicated that tea contains a component that can help the body ward off infection and disease and that drinking tea may strengthen the immune system. L-theanine, found in tea, primes the immune system in fighting infection, bacteria, viruses, and fungi. </div><div style="text-align: left;"><br /></div><p class="MsoNormal">
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</p><p class="MsoNormal"><o:p><span style="font-family: inherit;">☕Thank you for continuing on this Tea journey with us, from its <a href="https://www.indiankhanamadeeasy.com/2022/01/warm-up-with-tea-origins.html" target="_blank">origins</a>, <a href="https://www.indiankhanamadeeasy.com/2022/02/warm-up-with-tea-tea-culture.html" target="_blank">culture</a>, varieties, and benefits. </span></o:p></p></div></div></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-70629935717790338142022-02-26T19:56:00.007-05:002022-03-18T12:05:51.812-04:00Vegetable Medley and Tandoori Tofu Pita Boats<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: left;">It's been 4 months since I started the <a href="https://web.noom.com/about-us/" target="_blank">Noom </a>diet and it's been an eye opener. I debated for months and researched various diet plans before I chose Noom. Noom helps you make better food choices as well as your health goals through a combination of psychology, technology, and human coaching. It's been a struggle for the last 4 months, but I lost 21 pounds so far. I have 9 more pounds to lose to reach my weight goal. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here's what I learned and why I've been able to stay on track. I'm eating more vegetables, checking calories and buying foods that have little or no added sugars. I'm also doing meal prep on the weekends for the week ahead. A good example of one of the dishes I make a lot is Vegetable Medley and Tandoori Tofu boats. This dish full of flavor and it keeps me satisfied. I have been eating these boats for lunch and dinner. Aren't you dying to find out how to make them? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Scroll down for details...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwW6-oelCCXi9ZjRIsdUSeOYyuY5EleTPiCVAgUs_UVpntI3FQ_zTvMEQ6PSwfufV_p923YdtBOUWbJhW7OIEKj3xQsd16y4XHDWzqUrlTJ1Osco_jDfgntVdx3XF-ZOghRQsg88UvtZlHZRDPX0Mirszqn0LJ4vBFlDWhXHwnI7qrL16aCK7zrvMTmw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwW6-oelCCXi9ZjRIsdUSeOYyuY5EleTPiCVAgUs_UVpntI3FQ_zTvMEQ6PSwfufV_p923YdtBOUWbJhW7OIEKj3xQsd16y4XHDWzqUrlTJ1Osco_jDfgntVdx3XF-ZOghRQsg88UvtZlHZRDPX0Mirszqn0LJ4vBFlDWhXHwnI7qrL16aCK7zrvMTmw=w640-h480" width="640" /></a></div><span style="font-family: inherit;"> <div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: inherit; text-align: left;"><b><u>Ingredients</u></b></span></span><p></p><ul style="text-align: left;"><li><span style="font-family: inherit;">4 whole wheat pitas</span></li><li><span style="font-family: inherit;">8 - 10oz Extra firm Tofu, dab water with towel and cut into 1" cubes</span></li><li><span style="font-family: inherit;">2 Tbsp Tandoori paste (we used Deep brand)</span></li><li><span style="font-family: inherit;">1/2 lb. or 3 cups Broccoli florets, cut to 1" size and stems peeled and chopped</span></li><li><span style="font-family: inherit;">1 medium Carrot, peeled and sliced into thin slices</span></li><li><span style="font-family: inherit;">1/3 lb. Snow peas, stringed and chopped into 1/2 pieces</span></li><li><span style="font-family: inherit;">1 large Red Bell Pepper, remove seeds and cut into 1 cm pieces</span></li><li><span style="font-family: inherit;">1/2 cup Cherry Tomatoes, sliced into half</span></li><li><span style="font-family: inherit;">7-8 stems of Thyme, leaves pulled</span></li><li><span style="font-family: inherit;">1/2 to 1 Tbsp Balsamic Vinegar</span></li><li><span style="font-family: inherit;">1 Tbsp Olive oil</span></li><li><span style="font-family: inherit;">2 grinder rounds of Black Pepper </span></li><li><span style="font-family: inherit;">2 pinches of Salt</span></li></ul><div><span style="font-family: inherit;">
<br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b><u>Procedure</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: inherit;">Heat 1 tsp oil in a non-stick pan on low medium heat, add Tofu pieces and Tandoori paste and gently stir around for the paste to coat the pieces. Pan fry the tofu on low flame by mixing intermittently turning the tofu pieces to fry on all sides. It take 5-7 min. Transfer tofu into a bowl.</span></li><li><span style="font-family: inherit;">In a large microwavable container add Broccoli, Carrots and Snow peas, sprinkle a pinch of salt and microwave the veggies with a lid for 2-3 min based on your appliance wattage. </span></li><li><span style="font-family: inherit;">Add chopped tomatoes, thyme, red bell pepper, balsamic vinegar, olive oil, black pepper powder and another pinch of salt to the veggies from above. Mix gently to coat the veggie salad well.</span></li><li><span style="font-family: inherit;">Carefully cut the pita into half and open the pocket. Place 5-6 pieces of Tandoori tofu and then fill it up with the veggie salad. Then top up the pita pocket/boat with some yogurt dip and enjoy the fresh and flavorful taste. </span></li></ol><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhH4HIMYiEN48jJ_RwCYmZQqvU58lR2mBCrcHeRLVExpX_vZ0IRysM6sAy568034QI2O_c2-a8g65dwZE-jEqN7LNppj8jRsoEnb_cQ6wMjLpmv0z8emnKg_jmaUL_tav7sB762ruJGK09i_mg0dzg-4M5KeVDCpKFBV5gkVyprF5kyPe2c1Ckpwo4u5g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhH4HIMYiEN48jJ_RwCYmZQqvU58lR2mBCrcHeRLVExpX_vZ0IRysM6sAy568034QI2O_c2-a8g65dwZE-jEqN7LNppj8jRsoEnb_cQ6wMjLpmv0z8emnKg_jmaUL_tav7sB762ruJGK09i_mg0dzg-4M5KeVDCpKFBV5gkVyprF5kyPe2c1Ckpwo4u5g=w640-h480" width="640" /></a></div><span style="font-family: inherit;"><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div>I started making these boats at home and my husband loves it. It's filling and healthy. Quick tip: I use about 1-1.25 cups of the vegetable salad per pita. It's up to you how much you want to stuff your pita. You can also spread some hummus in the pita for more flavor. Overall, I really like this combination because it's hearty and has all good ingredients. </span></div><div><span style="font-family: inherit;"><br /></span></div><div>Below is a bonus recipe for the Garlic Yogurt Sauce that complements the veggie boats. Enjoy! </div><div><br /></div><div><br /></div><div><b><u>Ingredients</u></b></div><div><p></p><ul><li><span style="font-family: inherit;">1/2 cup plain yogurt (Whole or low fat), </span>whisked to smooth with 1 Tbsp. water </li><li><span style="font-family: inherit;">1 clove garlic, mince finely</span></li><li><span style="font-family: inherit;">1 tsp lemon juice </span></li><li><span style="font-family: inherit;">1/2 tsp dry mint crushed </span></li><li><span style="font-family: inherit;">2 or 3 grinder rounds of Black pepper </span></li><li><span style="font-family: inherit;">Salt, as needed</span></li></ul><div><span style="font-family: inherit;">Mix all items together until well blended. Adjust the salt and lemon per your taste. </span></div></div><div><span style="font-family: inherit;"><b><span style="color: #38761d;"><br /></span></b></span></div><div><b><span style="color: #990000;">Have questions?? Post a comment or send us a DM on <a href="https://twitter.com/khanamadeeasy" target="_blank">Twitter</a>, <a href="https://www.facebook.com/IndianKhanaMadeEasy/" target="_blank">Facebook</a> or <a href="https://www.instagram.com/janudishes/" target="_blank">Instagram</a>. We love hearing from our readers. </span></b></div><p></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com3tag:blogger.com,1999:blog-1677598604979009475.post-86743341191927580182022-02-21T23:32:00.000-05:002022-02-21T23:32:06.770-05:00Warm Up with tea - One of Our Favorite Teas<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhw0p1LcWtCSZSyqbhjoFhzLpbXnx1RdrVAILz_Xc9fBY1t2STa4LPLCq0vlppmwnruF1csQFB4AitShgBUvrYZf5e8rYOtuvFEEsDie_uS2I_s_rCkq51Xu714LkXCrc7xwfKkj-tVl_P3Ddy1WPDossrtuoP_Yg7tklRwSSKzpIL7ZEQj3zRfUkR3lQ=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhw0p1LcWtCSZSyqbhjoFhzLpbXnx1RdrVAILz_Xc9fBY1t2STa4LPLCq0vlppmwnruF1csQFB4AitShgBUvrYZf5e8rYOtuvFEEsDie_uS2I_s_rCkq51Xu714LkXCrc7xwfKkj-tVl_P3Ddy1WPDossrtuoP_Yg7tklRwSSKzpIL7ZEQj3zRfUkR3lQ=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Brooke Bond Red Label Natural Care Tea</span></td></tr></tbody></table><br /><p></p><p>I don't know if you guessed it by now, but I'm a TEA girl. I never got into coffee; it has too much caffeine for me. I like tea because it's not that strong and there are so many varieties. </p><p>I like tea with spices, like cardamom, cloves, and cinnamon. I had my first "spice tea" in Kerala. It was soothing and comforting. Ever since then, I've always enjoyed tea with that extra kick. During our most recent trip to India, my mom introduced me to this Brooke Bond Red Label Natural Care tea. This tea has herbs mixed into it like Ashwagandha, Mulethi, Tulsi, Cardamom, and ginger. </p><p>Have you tried this tea brand before? What is your favorite brand? What types of tea do you drink?</p><p>Want to learn more about Tea...check out our other posts, <a href="https://www.indiankhanamadeeasy.com/2022/01/warm-up-with-tea-origins.html" target="_blank">Tea Origins</a> and <a href="https://www.indiankhanamadeeasy.com/2022/02/warm-up-with-tea-tea-culture.html" target="_blank">Tea Culture</a>. </p>
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Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-37822285671340169252022-02-02T00:39:00.011-05:002022-03-18T12:11:11.346-04:00Warm Up with Tea - Tea Culture<p style="text-align: center;"><span style="font-family: inherit;"><span style="background-color: white; color: #181818; text-align: left;">“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”</span><br style="background-color: white; color: #181818; text-align: left;" /><span style="background-color: white; color: #181818; text-align: left;">― </span><span class="authorOrTitle" style="background-color: white; color: #333333; font-weight: bold; text-align: left;">Kakuzo Okakura, </span><span style="background-color: white; color: #181818; text-align: left;"></span><span id="quote_book_link_904538" style="background-color: white; color: #181818; text-align: left;"><a class="authorOrTitle" href="https://www.goodreads.com/work/quotes/2340185" style="color: #333333; font-weight: bold; text-decoration-line: none;">The Book of Tea</a></span></span></p><p style="text-align: left;"><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Join us as we explore tea culture and traditions around the world. We start our journey in Asia and then make our way to the Middle East, Europe and then finally end in the USA. As you read on, you will discover that in some countries, people add more than just milk and sugar to their teas. Some even add butter or cheese. <b><span style="color: #990000;">Let's begin...</span></b></span></p><p><b><span style="color: #cc0000; font-family: inherit;"><br /></span></b></p><h3 style="background: white; margin-top: 0in;"><span style="font-family: inherit;"><strong><span face="Calibri, sans-serif" style="color: #cc0000;">JAPAN </span></strong><b><o:p></o:p></b></span></h3><div style="text-align: center;"><strong><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNJrIKgP3vJOVnWv5AoK74iVqAWuZPrOm_ypwE6v5IPwB0Ry4y-YjYdORXstreQgIivDDsGTObvmyMRP84bX4JfHO-aJ6pZHhmMP0n05MwDnca74Y6tEq0GSuWmiT_6QGLtiwVfDEM2uJfegRgVYwLNq1ByilTNhYm4nsU7kDFVYaaw40E4mqS6ni48Q=s5489" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3659" data-original-width="5489" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNJrIKgP3vJOVnWv5AoK74iVqAWuZPrOm_ypwE6v5IPwB0Ry4y-YjYdORXstreQgIivDDsGTObvmyMRP84bX4JfHO-aJ6pZHhmMP0n05MwDnca74Y6tEq0GSuWmiT_6QGLtiwVfDEM2uJfegRgVYwLNq1ByilTNhYm4nsU7kDFVYaaw40E4mqS6ni48Q=w640-h426" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://unsplash.com/@matchaandco?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Matcha & CO</a> on <a href="https://unsplash.com/s/photos/green-tea-in-japan?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><br /><span face="Calibri, sans-serif" style="color: #cc0000;"><br /></span></span></strong></div><p style="background: white; margin-top: 0in;"><span style="font-family: inherit;"><span face="Calibri, sans-serif">Tea was introduced to Japan in the 9<sup>th</sup> century, via monks who had traveled to China. Tea has since been a part of the Japanese </span><a href="https://www.yoair.com/blog/your-quick-guide-to-the-kampong-way-of-life/"><b><span face=""Calibri",sans-serif" style="color: black; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">way of life</span></b></a><span face="Calibri, sans-serif">. Tea is available everywhere in Japan and it is consumed either hot or cold, throughout the day, even during meals. The Japanese mainly consume green tea grown within Japan notably in the Shizuoka region.<o:p></o:p></span></span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;"><span face="Calibri, sans-serif">The ceremony involves preparing, serving, and drinking tea, mainly matcha, in an artful manner. Each action, object, and placement are highly precise and have a meaning behind them. I</span>t is a way to showcase their appreciation for tea, entertain guests, and honor traditions. More importantly, however, the ceremony provides the opportunity to find tranquility from within and embraces being one with nature, respect, and discipline. The rituals take a lot of time, thus allowing people the opportunity to take a break from their busy lives.</span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;">
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<br /></span></p><h3 style="background: white; margin-top: 0in;"><strong><span style="color: #cc0000; font-family: inherit;"><br /></span></strong></h3><h3 style="background: white; margin-top: 0in;"><strong><span style="color: #cc0000; font-family: inherit;">TAIWAN...</span></strong></h3><p style="background: white; margin: 0in;"><span style="font-family: inherit;"></span></p><p class="MsoNormal"><span style="font-family: inherit;">Bubble tea is a cold beverage traditionally made of black tea, milk, sweeteners, and chewy balls made of tapioca starch called Boba. </span></p><p class="MsoNormal"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal" style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHfQ3q4qmeVCSsjnihsI4jRQro-opNSxiKnGnZXC6YHK_lBQJu3QwoB539M2QI2VE5nwn4t8xoOLNtefC3HXsCOfRhq0R9qzH6fSKmLJ3CQKWSFHgO3lkmi8n8764xW-1aDHJJUFCnPymGYq5LS1OQEPZpW54TRVoz0vgty4XPwmC_zDb1Fr189dyPqg=s6000" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHfQ3q4qmeVCSsjnihsI4jRQro-opNSxiKnGnZXC6YHK_lBQJu3QwoB539M2QI2VE5nwn4t8xoOLNtefC3HXsCOfRhq0R9qzH6fSKmLJ3CQKWSFHgO3lkmi8n8764xW-1aDHJJUFCnPymGYq5LS1OQEPZpW54TRVoz0vgty4XPwmC_zDb1Fr189dyPqg=w426-h640" width="426" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Boba Bubble Tea photo by <a href="https://unsplash.com/@lisanto_?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Lisanto 李奕良</a> on <a href="https://unsplash.com/s/photos/bubble-tea?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><span style="font-family: inherit;"><br /><span style="background: white;"><br /></span></span><p></p><p class="MsoNormal"><span style="background: white; font-family: inherit;">Nowadays, the drink can be made with all types of green, black, floral, or fruit teas with diverse toppings ranging from classic boba to syrups, fruit jellies, and even cheese. This unique and fun drink reached international markets and became a hit there as well, becoming one of the trendiest drinks in the last couple of years and a symbol of Taiwanese identity.</span></p><p><b><span style="color: #cc0000; font-family: inherit;"><br /></span></b></p><p><b><span style="color: #cc0000; font-family: inherit; font-size: medium;">CHINA</span></b></p><p class="MsoNormal"><span style="font-family: inherit;"><o:p></o:p></span></p>
<p style="background: white; margin-top: 0in;"><span style="font-family: inherit;">In China, hot tea is enjoyed at all
times. It can be consumed either at home or in tea houses. Since the Southern
provinces in China produce most of the tea in the country, the tea
culture is more prominent there.<o:p></o:p></span></p><p style="background: white; margin-top: 0in;"><span style="font-family: inherit;"><br /></span></p><p style="background: white; margin-top: 0in; text-align: center;"></p><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikH79LymbalcY-Y4NzHKuII-EjeOYB2M8cypB8aUuJfHrRLZJwIHsFTsT20fRnMD1M7Af3YrwJvxchDOAmO-JwVC_JGFvqovFgurRc_hhSNsDRntnRgdrOpsjSc-l8H-qu4kss23tWki8SMfi5gl9fSpYmTf_oskOTAPzpeU_iV9qNtvGFXencZ2rYpw=s807" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="537" data-original-width="807" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEikH79LymbalcY-Y4NzHKuII-EjeOYB2M8cypB8aUuJfHrRLZJwIHsFTsT20fRnMD1M7Af3YrwJvxchDOAmO-JwVC_JGFvqovFgurRc_hhSNsDRntnRgdrOpsjSc-l8H-qu4kss23tWki8SMfi5gl9fSpYmTf_oskOTAPzpeU_iV9qNtvGFXencZ2rYpw=w640-h426" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tea ceremony from my wedding</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div></span><p></p>
<p class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto;"><span style="font-family: inherit;">Tea plays an important role in Chinese weddings. The bride and the groom serve tea
to their parents as they verbally thank them for raising them. The parents
drink the tea to bless the marriage. If they don’t, it means that they do not
approve of the marriage. <o:p></o:p></span></p><p class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto;">When my husband and I got married, we included rituals from both of our cultures into the wedding. We started the day with a Hindu wedding and then proceeded to the tea ceremony. We served tea to both of our parents as well as our elders. It was a nice way to bring our families together. </p>
<p class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto;"><span style="font-family: inherit;">In everyday
life, the youngsters serve tea to elders or, a junior will serve tea to their
superior, as a sign of respect, and when applicable, a sign of apology too.</span></p>
<p class="MsoNormal"><o:p><span style="font-family: inherit;"> </span></o:p></p><h3 style="background: white; margin-top: 0in;"><span style="font-family: inherit;"><strong><span face="Calibri, sans-serif" style="color: #cc0000;">RUSSIA</span></strong><b><o:p></o:p></b></span></h3><div style="text-align: center;"><strong><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPvwZAAhmedJ1isS40ii7gW998EYKvXb8vNNDm1W74i2BxDHYHB2P6YbiWbj-zhmaGaclQe_-_MQVh0hGzAA-8FBYlz-UxiOtfEfA-frE33LxPC41jO3KitvtH1AC9C_vYdySWJSd9c3Tai1C9pk11Ob14bkgUXHzR36HIVe_7QHGVyIStTirjxVhPGA=s6240" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="6240" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPvwZAAhmedJ1isS40ii7gW998EYKvXb8vNNDm1W74i2BxDHYHB2P6YbiWbj-zhmaGaclQe_-_MQVh0hGzAA-8FBYlz-UxiOtfEfA-frE33LxPC41jO3KitvtH1AC9C_vYdySWJSd9c3Tai1C9pk11Ob14bkgUXHzR36HIVe_7QHGVyIStTirjxVhPGA=w640-h426" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tea served in glasses with metal handles; photo by <a href="https://unsplash.com/@irrabagon?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Alexandr Popadin</a> on <a href="https://unsplash.com/s/photos/tea-in-russia?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><br /><span face="Calibri, sans-serif" style="color: #cc0000;"><br /></span></span></strong></div><p style="background: white; margin: 0in;"><span style="font-family: inherit;">Tea was first introduced when Mongolian diplomats visiting Moscow gifted a chest of tea to the Czar in the 17<sup>th</sup> century. It was made available through trade between Russia and China over the next 2 centuries.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: inherit;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: inherit;">In the Russian tea tradition, a samovar is the key component and acts as the main centerpiece. The samovar<span style="background: white;"> would be used to make tea by placing a teapot full of strong black tea and is attached at the top of a samovar to brew a concoction called zavarka. This tea would be served in glasses with metal handles and decorations. Then, hot water would be added to the liquid to dilute it and a spoonful of jam or sugar would be mixed to sweeten the drink. Tea was usually served after dinner.</span></span></p>
<h3 style="background: white; margin-top: 0in;"><strong><span style="color: #cc0000; font-family: inherit;"><br /></span></strong></h3><h3 style="background: white; margin-top: 0in;"><strong><span style="color: #cc0000; font-family: inherit;">INDIA</span></strong></h3><div style="text-align: center;"><strong><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJ1fQP54IF0Ymg0XGyWF7Qtrs7_euMJZXygihvQcgcHQBIyZRvKUSj87TtOGpDEVYrlCP_SjbTOhq8P9ijUeSw_8be0N9YTLiOc_YZST1ttprpJ8gjI2UXgxIXn73kRWTjrfEQS4y8kBqK1KQoMIHc-Pk-7at24EmDQ3HQ8wePudKUTUFuVYHXWsgyXQ=s1600" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJ1fQP54IF0Ymg0XGyWF7Qtrs7_euMJZXygihvQcgcHQBIyZRvKUSj87TtOGpDEVYrlCP_SjbTOhq8P9ijUeSw_8be0N9YTLiOc_YZST1ttprpJ8gjI2UXgxIXn73kRWTjrfEQS4y8kBqK1KQoMIHc-Pk-7at24EmDQ3HQ8wePudKUTUFuVYHXWsgyXQ=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tea plantations in Munnar, Kerala</td></tr></tbody></table><br /><span face="Calibri, sans-serif" style="color: #cc0000;"><br /></span></span></strong></div>
<p style="background: white; margin-top: 0in;"><span style="font-family: inherit;">India is the 2nd largest
producer of tea in the world. The beverage holds a special place in Indian
society. Tea in Hindi is called chai and it is the most consumed beverage after
water. Some people drink chai even more than water. Assam and
Darjeeling teas are the most popular teas in India.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhldwxb0KxrNLcZkxueebSR1PoEWtX7ifiTgko8zO1_N8jt9jA9TjuN899b5V-GF9bSCm0I9I4yDWRlROjuH0dxY_jlt8fQG1Goo9qZpiSPb-PEddbLh0-TGwhZzRFoTSfQCln94kaKaY9Kutbw6n5gc5Uf_bMva8gT0n6zhszUAMtxRoDNxYMQzbbQlQ=s1920" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="1920" data-original-width="1920" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhldwxb0KxrNLcZkxueebSR1PoEWtX7ifiTgko8zO1_N8jt9jA9TjuN899b5V-GF9bSCm0I9I4yDWRlROjuH0dxY_jlt8fQG1Goo9qZpiSPb-PEddbLh0-TGwhZzRFoTSfQCln94kaKaY9Kutbw6n5gc5Uf_bMva8gT0n6zhszUAMtxRoDNxYMQzbbQlQ=w640-h640" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><a href="https://chaayos.com/" target="_blank">Chaayos</a> Tea cafe, Bangalore India</span></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><p style="background: white; margin-top: 0in; text-align: left;"><span style="font-family: inherit;">My husband and I had the opportunity to enjoy delicious Chai during our last trip to India. Chaayos (new tea cafe/house) was launched in a nearby mall across from our hotel in Bangalore. We were lucky enough to be there for opening night and enjoyed masala chai. In their tagline, they boast there are "80,000 ways to make your "meri wali chai", which means your kind of tea. </span></p>
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<p style="background: white; margin: 0in;"><span style="font-family: inherit;"><br /></span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;">In India, tea is the implied
drink of hospitality, as it is the first thing a host would offer to their
guests. Though there are many ways to prepare chai, the most common preparation
is the masala chai. Black tea is brewed in water, milk, spices, and sugar
creating a rich, luxurious, and flavorful tan color beverage. Indians like
their chai piping hot and will almost never refuse a cup. <o:p></o:p></span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;"><br /></span></p>
<p style="background: white; margin: 0in;"><span style="font-family: inherit;">Even though masala chai is most
prevalent, there are other preparations of tea in various regions. For example,
the Kashmiri Kahwa is made of a type of green tea. The tea is brewed in water
along with whole spices such as cardamom, cinnamon, and saffron in a traditional
copper kettle called the Samovar, which is fueled by live coals. </span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;"><br /></span></p><p style="background: white; margin: 0in; text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBgLl6yOdnkVWDsn_hr6_0Yvbg4tTsdslYvsn9CFA0_BePoBtvaJyypET8O4aCDLRjGkx10Rnl_2CmgUYTgaAVndfGHd2UfevbJocc0905fEHxBY9goIj4NsWaOTfhmHZ0jvrOdnT7n7vtOkqnPILsKVhXkoEuTwVmPgUjuRIPKcmxOZaDAUr1KcM8Lg=s6000" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBgLl6yOdnkVWDsn_hr6_0Yvbg4tTsdslYvsn9CFA0_BePoBtvaJyypET8O4aCDLRjGkx10Rnl_2CmgUYTgaAVndfGHd2UfevbJocc0905fEHxBY9goIj4NsWaOTfhmHZ0jvrOdnT7n7vtOkqnPILsKVhXkoEuTwVmPgUjuRIPKcmxOZaDAUr1KcM8Lg=w266-h400" width="266" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Photo of Samawaar by <a href="https://unsplash.com/@muazammalik?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Muazam Mohi ud din</a> on <a href="https://unsplash.com/s/photos/kashmiri-kahwa?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><span style="font-family: inherit;"><span face="Calibri, sans-serif"><br /></span></span><p></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;">Once the tea
is ready, sugar and chopped almonds are added to the drink. The end result is a
beautiful, aromatic, and warm yellow-colored drink that revitalizes the soul
while simultaneously keeping the body warm during the harsh Kashmiri winter.</span></p><span style="font-family: inherit; letter-spacing: 0.4pt;"><b><br /><span style="color: #cc0000;"><br /></span></b></span><p></p><p class="MsoNormal"><span style="font-family: inherit; letter-spacing: 0.4pt;"><b><span style="color: #cc0000; font-size: medium;">TIBET</span></b><o:p></o:p></span></p><p style="background: white; margin: 0in;"><span style="font-family: inherit;"></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="letter-spacing: 0.4pt;">How about adding some salty butter to your tea? </span><a href="http://www.npr.org/sections/thesalt/2015/05/05/404435137/tea-tuesdays-butter-up-that-tea-tibetan-style" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Po cha</span></a><span style="letter-spacing: 0.4pt;">, the traditional tea of Tibet, is made by </span></span><span style="font-family: inherit; letter-spacing: 0.4pt;">boiling a brick of Pemagul black tea for hours. Then milk, salt, and yak butter are added, and the mixture is then churned together. It is said this blend with a soup-like consistency is uniquely comforting and </span><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">fortifying</span><span style="font-family: inherit; letter-spacing: 0.4pt;"> in the high-altitude and cold climates. Variations of this tea also include peanuts or walnuts. <span style="color: #cc0000;">Would you try this tea? I'm not sure how I feel about adding butter to my tea! </span></span></p>
<h3 style="background: white; margin-top: 0in;"><span style="font-family: inherit;"><br /></span></h3><div><p class="MsoNormal"><span style="font-family: inherit;"><b><span style="color: #cc0000; font-size: medium;">PAKISTAN</span></b><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="letter-spacing: 0.4pt;">Tea is a common drink and a courtesy extended to guests across Pakistan. An element of Kashmiri culture, Noon Chai is a special blend of tea that includes a mix of pistachios, almonds, salt, milk, and spices like cardamom, cinnamon, and star anise. It's easy to pick out because of its signature pink color, which can be enhanced with a </span><a href="https://www.youtube.com/watch?v=OP2Id311paQ" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">bit of baking soda</span></a><span style="letter-spacing: 0.4pt;">. </span></span><span style="letter-spacing: 0.4pt;"> </span><a href="https://www.youtube.com/watch?v=xu-ah-jLlH8" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Noon Chai</span></a> is s<span style="font-family: inherit; letter-spacing: 0.4pt;">erved on special occasions</span><span style="font-family: inherit; letter-spacing: 0.4pt;"> with pastries like sheermaal, kandir tchot, bakarkhani, and kulcha. More casually enjoyed is "</span><a href="http://visitpak.com/chai-or-tea-tradition-in-pakistan/" style="font-family: inherit;" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Doodh Pati</span></a><span style="font-family: inherit; letter-spacing: 0.4pt;">," or milk tea which is made with milk only.</span></p><p class="MsoNormal"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal"><span style="font-family: inherit;"><b><span style="color: #cc0000; font-size: medium;">IRAN</span></b><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="letter-spacing: 0.4pt;">After tea caught on in India and China, the taste for it spilled </span><a href="http://www.al-monitor.com/pulse/originals/2015/06/iran-hisotry-tea.html" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">down the Silk Road</span></a><span style="letter-spacing: 0.4pt;"> and into the Middle East by the 15th century, sparking the rise of tea houses known as </span><a href="http://www.iranreview.org/content/Documents/Tea-in-Iranian-Culture.htm" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">chaikhanehs</span></a><span style="letter-spacing: 0.4pt;">. However, it wasn't until the 20th century that Iranians began growing their own black tea, making it a nationally embraced beverage, which now welcomes guests and is a crucial element in social life. A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called </span><a href="http://iranian.com/main/blog/temporary-bride/iranian-tea-drinking-101-symphony-sugar.html" target="_blank"><span style="color: black; letter-spacing: 0.4pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">nabat</span></a><span style="letter-spacing: 0.4pt;">. So constant is tea's presence in Iranians' lives that its kettle will be kept on a stove burner all day. Tea is served very strongly. Rather than mixing in sugar to counteract the bitterness, you're encouraged to place a sugar cube between your front teeth and suck the strong brew through it. </span></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="letter-spacing: 0.4pt;"> </span><span style="text-align: center;"> </span></span></p></div><h3 style="text-align: left;"><span style="color: #990000; font-family: inherit; mso-fareast-font-family: "Times New Roman";"><b>TURKEY</b></span></h3><p class="MsoNormal" style="text-align: left;"><span style="color: #990000; font-family: inherit; mso-fareast-font-family: "Times New Roman";"><span style="background-color: white; color: black;">Turkey is usually associated with their famous Turkish coffee; however, the Turks drink more tea compared to coffee on a daily basis. At present, they are the highest consumers of tea in the world, with per-person consuming approximately 1,300 cups of tea annually. Tea in Turkish is calle çay (pronounced </span><em style="background-color: white; color: black;">chai</em><span style="background-color: white; color: black;">).</span></span></p><p class="MsoNormal" style="text-align: left;"><span style="color: #990000; mso-fareast-font-family: "Times New Roman";"><span style="background-color: white; color: black; font-family: inherit;">The Turks prefer drinking piping hot black tea brewed in plain water sweetened with a sugar cube. Milk, lemon, or syrups are not usually added to the cup. </span><span style="background-color: white; font-family: inherit;">I feel milk mellows out the tea taste, so I prefer to drink tea without milk as well. The Turks are my kind of people. </span></span></p><p class="MsoNormal" style="text-align: left;"><span style="color: #990000; mso-fareast-font-family: "Times New Roman";"><span style="background-color: white; color: black; font-family: inherit;"><br /></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmFQHu7ebIU01vOIb9OLFl8i7KKriOACePWwInUPQTpRTX6moBCuWaC51ExOkyctvs_ENzDaPKqEPm34PN_XFdvwEFafndOLGas7wZ_fsWsi6HkQvAAs4AIFggDE95aIyudxrvkbpvLwQJazFhfVsqDzRxgwTTp-Rkm49dTfUqoyFP_VkWFGjMSDEqog=s865" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="865" data-original-width="544" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmFQHu7ebIU01vOIb9OLFl8i7KKriOACePWwInUPQTpRTX6moBCuWaC51ExOkyctvs_ENzDaPKqEPm34PN_XFdvwEFafndOLGas7wZ_fsWsi6HkQvAAs4AIFggDE95aIyudxrvkbpvLwQJazFhfVsqDzRxgwTTp-Rkm49dTfUqoyFP_VkWFGjMSDEqog=w402-h640" width="402" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000; font-family: inherit;"><b>Turkish tea with sugar cubes</b></span></td></tr></tbody></table><p style="background: white; margin: 0in;"><span style="font-family: inherit;"><br /></span></p>
<p style="background: white; margin: 0in;"><span style="font-family: inherit;"><br /></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The tea is prepared in a samovar
or, a double teapot, çaydanlık in Turkish. Water is boiled in the larger pot at
the bottom, while the small pot on top contains tea leaves. The water is first
boiled separately in the large pot. Once boiled, the small pot with the tea
leaves is filled halfway with the water. The small pot is then placed on top of
the larger pot and the whole thing is left to boil for 15-20 minutes. This
gives time for the tea leaves to steep in the water while more water boils at
the bottom. After the time elapses, the tea leaves are strained. The result is
a clear tea with a reddish hue. It<span style="background: white;"> can be really
strong and be consumed as is or, it can be diluted with water from the pot. Tea
is poured into small tulip-shaped glasses without handles. The small glasses
are then served on small saucers designed to place the glass. There is no
specific time to drink tea, as people drink it from morning to night. <span style="color: #990000;">We were fortunate enough to have Turkish tea during our trip to Istanbul in 2015. We enjoyed the fragrant tea. It was comforting and a nice treat after a long day of sightseeing. </span><o:p></o:p></span></span></p>
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<p class="MsoNormal"><o:p><span style="font-family: inherit;"><br /></span></o:p></p><div><h4 style="margin-top: 0in;"><span style="font-family: inherit; letter-spacing: 0.15pt;"><span style="color: #cc0000; font-size: medium;">MOROCCO </span><o:p></o:p></span></h4><div style="text-align: center;"><span style="font-family: inherit; letter-spacing: 0.15pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaNzkL3tjLC5XJ3osNxs7hXNExcxfqpfTm-UArDuXs4yLqJpXE12P4OfpSJ_Q6wUP3An3RRZLa7eholGdB5iI5i6kikcvsdozkCLuQrheE3dWgFpRpZJFiOFMzGp8jniG-RLtkAT7oc997icewng-tKmqkl3slzS_h03kiejIrViPyKS_PLEvDIZIMTg=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaNzkL3tjLC5XJ3osNxs7hXNExcxfqpfTm-UArDuXs4yLqJpXE12P4OfpSJ_Q6wUP3An3RRZLa7eholGdB5iI5i6kikcvsdozkCLuQrheE3dWgFpRpZJFiOFMzGp8jniG-RLtkAT7oc997icewng-tKmqkl3slzS_h03kiejIrViPyKS_PLEvDIZIMTg=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://unsplash.com/@jaidaquinn?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Jaida Stewart</a> on <a href="https://unsplash.com/s/photos/tea-in-morocco?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></td></tr></tbody></table><br /><span style="color: #cc0000;"><br /></span></span></div><p style="margin: 0in;"><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;">Touareg tea (also known as </span><a href="https://books.google.com/books?id=u2ktAgAAQBAJ&pg=PT75&lpg=PT75&dq=morocco+maghrebi+mint+tea&source=bl&ots=3MAYTyBYVj&sig=dSYl9HNyz-9QhlHr86u3tUjHMI8&hl=en&sa=X&ved=0ahUKEwiI7dXny-3JAhVIVT4KHTsdCNsQ6AEIogEwFw#v=onepage&q=morocco%20maghrebi%20mint%20tea&f=false" target="_blank"><span face=""Calibri",sans-serif" style="color: black; letter-spacing: 0.4pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">Maghrebi mint tea</span></a><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;">) is a</span><span style="font-family: inherit;"><span style="font-family: inherit;"><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;"> mix of mint, green tea leaves, and a generous serving of sugar; it </span><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;">is the customary blend in Morocco. The tea is poured from up high into slim, delicate glasses, and it's </span><span face=""Calibri",sans-serif" style="color: black; letter-spacing: 0.4pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">served three times</span><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;"> to guests. Each time the flavor varies slightly. </span></span></span><span style="font-family: inherit;"><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;">Per </span><a href="http://www.moroccoworldnews.com/2012/03/32786/the-spice-of-life-in-morocco/" target="_blank"><span face=""Calibri",sans-serif" style="color: black; letter-spacing: 0.4pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">the proverb</span></a></span><span style="font-family: inherit; letter-spacing: 0.4pt;"><span style="font-family: inherit;">: "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death." Refusing any one of these servings is considered the height of rudeness. </span></span></p></div><div><span style="font-family: inherit;"> </span></div><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><br /></span></p><p class="MsoNormal" style="background: white;"><span style="font-family: inherit;"><b><span style="color: #cc0000;">UNITED KINGDOM</span></b><o:p></o:p></span></p><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"></span></p><p class="MsoNormal"><span style="background: white; font-family: inherit;">Tea clearly plays an important role in British culture. This importance created many tea rituals in Britain. One of the most popular rituals, that is followed not only in the UK but also around the world, is the English Afternoon Tea ritual. </span></p><p class="MsoNormal" style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1920" data-original-width="1920" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5f-DMuFGx_1ysDdp6ARlBiHm1PYpd5ZVJNam9feLmKlagzYOS8jXw1rOXG5j_kVrhCwQgnJTTqAJoqnjhxQU8wTKvhxe1V1JOouBEa02ASH6qxnBQTSKbdVO_ZvNQavcyNZ7y7YnDudfqrvoDO_mJ8nmdx0XdosooWw86tHr-W8e3sU1KWpf1_4PAWA=w640-h640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Afternoon Tea at MarieBelle, New York City</td></tr></tbody></table><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5f-DMuFGx_1ysDdp6ARlBiHm1PYpd5ZVJNam9feLmKlagzYOS8jXw1rOXG5j_kVrhCwQgnJTTqAJoqnjhxQU8wTKvhxe1V1JOouBEa02ASH6qxnBQTSKbdVO_ZvNQavcyNZ7y7YnDudfqrvoDO_mJ8nmdx0XdosooWw86tHr-W8e3sU1KWpf1_4PAWA=s1920"><span style="font-family: inherit;"></span></a></div><p></p><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><p></p><p class="MsoNormal"><span style="background: white; font-family: inherit;">Afternoon tea is a small meal between lunch and dinner, and an English tea ritual where, a cup of tea is served with sandwiches, cakes, and pastries between 3:30 to 5 PM. <span style="color: #cc0000;">My sister and I enjoyed afternoon tea with crumpets and desserts on one of our girls' weekends in NY. I felt like I was in high society.</span> </span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white;">D</span><span style="background-color: white;">rinking tea is part of everyday British culture. It is also a way to socialize with each other, wherein friends and relatives chat over tea. Hot English breakfast tea with milk is the most common tea in the UK.</span></span></p><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><br /></span></p>
<p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"> </span></p>
<p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><b><span style="color: #cc0000;">UNITED STATES</span></b><o:p></o:p></span></p><p style="margin: 0in;"><span face="Calibri, sans-serif" style="letter-spacing: 0.4pt;"><b><span style="color: #cc0000; font-family: inherit;"><br /></span></b></span></p>
<p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;">Tea came to the US along with
the Britishers. Approximately 80% of US households consume tea. It is served hot or
iced, anytime, anywhere, for any occasion. On any given day, over 159 million Americans are drinking tea. Approximately four in five consumers drink tea, with Millennials being the most likely (87% of millennials drink tea). On a regional basis, the South and Northeast have the greatest concentration of tea drinkers. Approximately 75 - 80% of tea
consumed in America is iced.<o:p></o:p></span></p>
<p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"> </span></p>
<p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;">Tea is a versatile beverage that originated thousands of years ago in China and propagated throughout the world via trade routes and colonization. The silk route played a key role in the expansion of Tea culture along with many
other cultural exchanges. </span></p><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><br /></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span><span style="letter-spacing: 0.2px;">We had fun learning about how tea is consumed in different countries and the rituals that are practiced with tea. Tea is more than just a beverage; it can sometimes be an elixir that can calm the senses and help you contemplate life. </span></span><b style="letter-spacing: 0.533333px; text-align: center;"><span style="color: #990000;">So, cheers to having a ‘Cup of Tea’ and see where it leads you!</span></b></span></p><p class="MsoNormal"><b><span style="color: #990000; font-family: inherit;"><span><span style="letter-spacing: 0.2px;">For our readers: Have you participated in any of these tea cultures or traditions? </span></span>What is your tea culture? <span>Let us know in the comments. </span>We love hearing from our readers. </span></b></p><p style="margin: 0in;"><span style="color: #990000; font-family: inherit; letter-spacing: 0.4pt;"></span></p><div><br /></div><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><br /></span></p><p style="margin: 0in;"><span style="font-family: inherit; letter-spacing: 0.4pt;"><b><u>Footnotes</u></b></span></p><p style="margin: 0in;"><span style="font-family: inherit; font-size: x-small; letter-spacing: 0.533333px;">https://www.mentalfloss.com/article/72891/15-tea-traditions-around-world</span></p><p style="margin: 0in;"><span style="font-family: inherit; font-size: x-small; letter-spacing: 0.533333px;">https://www.yoair.com/blog/tea-culture-8-ways-the-world-enjoys-tea</span></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com1tag:blogger.com,1999:blog-1677598604979009475.post-67209322724496711582022-01-31T22:01:00.005-05:002022-03-18T12:12:47.785-04:00Warm Up with Tea - Origins<p style="text-align: center;"><b><span style="color: #38761d;"><br /></span></b></p><p style="text-align: center;"><b><span style="color: #e69138;">"There is something in the nature of tea that leads us into a world of quiet contemplation of life." - Lin Yutang, the author of "The Importance of Living"</span></b></p><p style="text-align: center;"><b><span style="color: #38761d;"><br /></span></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSqzjRMEArtuy1QF4L0AJKWY9Qdd3aeQM2OlhkdGS2CpPusrK0abMo5XGCNPKnIpxETYFDKyJDD44hjrzll-I_39weLd0BztlhiC9EG6GMXOZwbj85jST_NO0tY-kmheHmHn9gDApCjPcRKIqxNLsERW_xHG62hJAWcISPyILlD80PzWFh9g4bez979A=s3808" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3808" data-original-width="2890" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSqzjRMEArtuy1QF4L0AJKWY9Qdd3aeQM2OlhkdGS2CpPusrK0abMo5XGCNPKnIpxETYFDKyJDD44hjrzll-I_39weLd0BztlhiC9EG6GMXOZwbj85jST_NO0tY-kmheHmHn9gDApCjPcRKIqxNLsERW_xHG62hJAWcISPyILlD80PzWFh9g4bez979A=w486-h640" width="486" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Photo by <a href="https://unsplash.com/@tom_chen2011?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">CHI CHEN</a> on <a href="https://unsplash.com/s/photos/hot-cup-of-tea?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></span></td></tr></tbody></table><br /><div style="text-align: left;"><p>January 12th was National Hot Tea day. Did you warm up your day with a hot cup of tea? It's hot tea day for us every day. TEA makes us feel many things like <b><span style="color: #38761d;"><u>T</u>ranquil</span></b>, <b><span style="color: #2b00fe;"><u>E</u>nergetic</span>,</b> and <b><span style="color: #cc0000;"><u>A</u>wake</span></b>.</p><p><br /></p><p>Did you know that Tea is the 2nd most popular drink in the world next to Water? It is consumed approximately 3.7 billion cups
on a daily basis according to Euromonitor Sept 2020. It is the only beverage
commonly served hot or iced, anytime, anywhere, for any occasion. On any given day, over 159 million
Americans are drinking tea.</p><p><br /></p></div><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal" style="text-align: center;"><o:p> </o:p><i><b><span style="color: #cc0000;">Origins of Tea Culture</span></b></i></p>
<p class="MsoNormal">How did this drink or beverage become so popular? What is
the history behind <i><span style="color: #cc0000;"><b>Tea culture</b></span></i> or its
origin? Tea is nearly 5,000 years old. Purportedly discovered in 2737
BC by Chinese Emperor
Shen-Nung, aka “The Divine
Healer”. Legend has it, some tea leaves accidentally blew into the Emperor’s pot of boiling water and created the first tea brew.
According to Chinese tea scholars,
the Emperor, as a
botanical explorer, accidentally poisoned himself some 85
times, and was cured each time by this wonderful brew. </p><p class="MsoNormal">T<span style="background: white;">ea has been consumed in China for thousands of years on
record dating from the Shang Dynasty (1500 BCE–1046 BCE), where it
was consumed in Yunnan province primarily as a medicinal drink. </span></p><p class="MsoNormal" style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSe5-PyRNbDeVrYTtPmLU--e3YYMJHbiESJ-nhaTF3x4FPJrUO1w6XcXyU7XuR2VnzzF0dGHK9jrvJHY2_1qHD50d217uOrMPcbEFkgPMAHAkcouiy0ZubP9hMstesNJB0B3RQQkaii56qfcB_jdD4GUo-NXQjOxMZ2V8K_dXSLlDaGSWIx7JKr3Q--w=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSe5-PyRNbDeVrYTtPmLU--e3YYMJHbiESJ-nhaTF3x4FPJrUO1w6XcXyU7XuR2VnzzF0dGHK9jrvJHY2_1qHD50d217uOrMPcbEFkgPMAHAkcouiy0ZubP9hMstesNJB0B3RQQkaii56qfcB_jdD4GUo-NXQjOxMZ2V8K_dXSLlDaGSWIx7JKr3Q--w=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Compressed Pu'erh tea cake</td></tr></tbody></table><span style="background-color: white; text-align: left;"><p class="MsoNormal" style="text-align: center;"><br /></p></span><p></p><p class="MsoNormal"><span style="background: white;"><o:p>By the Tang period (618- 907 CE), tea had become popular and was widely enjoyed as a refreshing beverage, prepared from leaves that had been moistened and shaped into a dense brick. Anecdotal evidence from the 8<sup style="background-color: transparent;">th</sup> century CE reports that the city of Chang-an had a large number of flourishing tea shops, many of which advertised the health benefits of tea drinking. </o:p></span></p><p class="MsoNormal"><span style="background: white;"><o:p>Later, during the Song dynasty (960 – 1279 CE) the brick form of tea was replaced in popularity with loose leaves which were often ground into a fine powder and, increasingly, flavored with different substances. Over time tea houses began to appear across large cities making tea more accessible outside of elite society. As it grew in popularity, tea became associated with homeliness and was drunk daily as well as served to guests to welcome them.<span style="font-size: xx-small;">1</span> </o:p></span></p>
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<p class="MsoNormal" style="text-align: center;"><br /></p><p class="MsoNormal" style="text-align: center;"><i><b><span style="color: #cc0000;">The Diffusion of Tea
Culture along the Silk Route</span></b></i></p>
<p class="MsoNormal"><span style="background: white;">From China, tea spread across the Eastern Silk Road to Japan
and the Korean Peninsula. In Japan, the beverage developed close connotations
with religious and social rituals owing to the fact that it was commonly
consumed by Buddhist priests. In the 6<sup>th</sup> century, CE envoys were
sent from Japan to China to learn about tea and its associated culture, and
seeds were imported via the Silk Road in order for the plant to be cultivated
in Japan. </span></p><p class="MsoNormal"><span style="background: white;">Tea soon became prominent in creative circles, including within
poetry and literature, as poets </span><span style="background-color: white;"><span style="font-family: inherit;">and</span> artists wrote about the joy of tea and
explored tea customs and associated traditions in their work. A great example is a poem called <span style="font-family: inherit;">"</span></span><span style="background-color: white; color: #212121;"><span style="font-family: inherit;">Seven Bowls of Tea" by Lu Tong from </span></span><span style="background-color: white;">790-835CE. Lu Tong's poem was a favorite for centuries and even carved on tea jars. </span><span style="background-color: white;">What does his poem convey to you about tea? </span></p><div style="text-align: left;"><span style="background-color: white;"><br /></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The first cup caresses my dry lips and throat.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The second shatters the walls of my lonely sadness.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The third searches the dry rivulets of my soul to find the series of five thousand scrolls.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>With the fourth the pain of past injustice vanishes through my pores.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The fifth purifies my flesh and bone.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>With the sixth I am in touch with the immortals.</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The seventh gives such pleasure I can hardly bear</b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d; font-family: inherit;"><b>The fresh wind blows through my wings,</b></span></span></div><p class="MsoNormal" style="text-align: center;"><b><span style="background: white; color: #38761d; font-family: inherit;"></span></b></p><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: italic; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><span style="color: #38761d;"><b>As I make my way to Penglai [the mountain of the immortals]</b></span><span style="color: #212121; font-weight: inherit;">.</span><span style="color: #212121; font-size: xx-small; font-weight: inherit;">2</span></span></span></div><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="background: white;">The tea trade spread from China and Mongolia to the Indian Subcontinent,
Anatolia, the Iranian Plateau, and beyond eventually reaching Europe and North
Africa. Tea was also intricately linked to another flourishing Silk Road trade
that became the basis for a number of complex interactions within the arts,
that of ceramics, and specifically, porcelain. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="background: white;">Although there are many regional variations, many cultures
along the Silk Road share tea drinking customs and traditions. Today, cultures
and regions around the world have continued to adapt the ubiquitous product
according to their own societal norms, with brewing processes, flavoring, and
social rituals varying from place to place. <o:p></o:p></span></p><p class="MsoNormal"><span style="background: white;">We hope you enjoyed learning more about the origins of tea and tea culture. Stay tuned as we explore varieties of tea and more of tea culture in our next posts. </span></p><p class="MsoNormal"><span style="background: white;"><br /></span></p><div style="text-align: left;"><span style="background: white;"><b>
<u>Footnotes<br /></u></b></span><span style="background: white; font-size: xx-small;">1 </span><span style="background: white; font-size: x-small;"><a href="https://en.unesco.org/silkroad/content/cultural-selection-diffusion-tea-and-tea-culture-along-silk-roads">Unesco.org </a></span><span style="background: white; font-size: x-small;"><br /></span><span style="background: white;"><span style="font-size: xx-small;">2</span><a href="https://cloudnineteas.com/tea-poems-from-china/" style="font-size: small;">Cloud Nine Teas</a></span></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-46989929145939423342021-11-05T00:24:00.002-04:002021-11-05T00:47:19.647-04:00Diwali with a Millet Twist - Bajra Ki Halwa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl16L67F-_MHPgwXF6O13zp7m6lpDN5UsSPz64UGBQSLp8ur5b73yTSXsYeysetkTsl48bSQr_pSe2ZpJJdJ5X7dfuR7eZbalpBYxWR8wG-XG0FNrA_yX8NOatqE1Zn8uSyuGJgGCWUzY/s3202/20211104_204015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2292" data-original-width="3202" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl16L67F-_MHPgwXF6O13zp7m6lpDN5UsSPz64UGBQSLp8ur5b73yTSXsYeysetkTsl48bSQr_pSe2ZpJJdJ5X7dfuR7eZbalpBYxWR8wG-XG0FNrA_yX8NOatqE1Zn8uSyuGJgGCWUzY/w640-h458/20211104_204015.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000; font-size: x-large;"> </span><b style="color: #cc0000; font-size: x-large;">Happy Diwali from my family to yours!</b></div><div style="text-align: center;"><b style="color: #cc0000; font-size: x-large;"><br /></b></div><div style="text-align: left;"><span style="color: #cc0000;"><br /></span></div><div style="text-align: left;"><span style="color: #cc0000;">Holidays/ festivals are better with family and friends. T</span><span style="color: #cc0000;">his year is the first time in a while that I was home with my parents on Diwali. We ate pheni, drew rangoli, lit diyas, made sweets, and did fireworks. We're continuing the celebration into the weekend when my sister and husband join us too. Check out the 'sweet' recipe we made today. Hope you enjoy it! </span></div><div style="text-align: left;"><span style="color: #cc0000;"><br /></span></div><div style="text-align: left;"><b>Bajra ki Halwa (Pearl Millet Flour Halwa) - Gluten Free</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pearl Millets are rich in fiber, protein, and essential minerals; above all, they are gluten-free. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Ingredients</u></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>½ cup (80 g) Bajra flour</li><li><span style="text-indent: -24px;">2 Tbsp less ½ cup (80 g) sugar</span></li><li><span style="text-indent: -24px;">5 Tbsp Ghee (Clarified butter)</span></li><li><span style="text-indent: -24px;">1 and 1/4 cup water</span></li><li><span style="text-indent: -24px;">1 Tbsp coconut powder (desiccated)</span></li><li><span style="text-indent: -24px;">10 to 12 cardamom pods, seeded and powdered</span></li><li><span style="text-indent: -24px;">8 Roasted cashews, coarsely chopped</span></li><li><span style="text-indent: -24px;">1/8 cup sliced almonds</span></li></ul><div style="text-align: left;"><br /></div><b><u>Preparation</u></b></div><div style="text-align: left;">1) Heat ghee in a small skillet and add bajra flour and stir constantly until the ghee is mixed in. Roast the flour in ghee until a nutty aroma is felt (3-5 minutes), stirring all the time to avoid over roasting or browning. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2) Add water and sugar and keep mixing until the water is absorbed (2-4 minutes) and the flour thickens into halwa. Continue on low heat and mixing as the halwa thickens further and forms a silky smooth lump without sticking to the walls of the skillet. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3) Mix in coconut and cardamom powder and <span style="text-indent: -24px;">¾ of almonds and cashews and stir for another 1 to 2 minutes and transfer the halwa into a bowl or a plate to cut into pieces. After transferring into a plate, using a spatula press the halwa flat and evenly. Sprinkle the remaining cashews and almonds and slightly press them in. </span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIC8wCOuasSndEoVwnkuZOG4mWwzy1nFlRZshiAqYdheJ7BGCwZUIo5eORnYPssBTqYay7pCdjZhHxBEPw03O4n6E-oDI1Q0Jl79Ib8748H57bxph75MBqIACwMtY2o09eZDwN9t7TXRu/s4032/20211104_122901.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIC8wCOuasSndEoVwnkuZOG4mWwzy1nFlRZshiAqYdheJ7BGCwZUIo5eORnYPssBTqYay7pCdjZhHxBEPw03O4n6E-oDI1Q0Jl79Ib8748H57bxph75MBqIACwMtY2o09eZDwN9t7TXRu/w640-h480/20211104_122901.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="text-indent: -24px;">4) Allow it to cool for 30 minutes and cut them into the desired shape of squares or diamonds. </span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: left;"><span style="text-indent: -24px;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIGOl4UHpsVFYQtvneTKUo7pBdu_QK2aR5WBY-fSPtAIViSRLHttz3eLWa0NNRyMPT6gi73susK8a-PYjS_lSCIH_EhaY3GpZXXQCUgXhIZRyO8E34BaoKLmmtN97guiB-HXAfIOk1s46/s4032/20211104_124552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIGOl4UHpsVFYQtvneTKUo7pBdu_QK2aR5WBY-fSPtAIViSRLHttz3eLWa0NNRyMPT6gi73susK8a-PYjS_lSCIH_EhaY3GpZXXQCUgXhIZRyO8E34BaoKLmmtN97guiB-HXAfIOk1s46/w640-h480/20211104_124552.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="text-indent: -24px;">Alternately transfer into a serving bowl and garnish the halwa with the remaining cashews and almonds. Enjoy the warm halwa in the cold winter; it boosts your strength with nutrition. </span></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-45457853721782359482021-10-12T15:49:00.005-04:002023-10-10T11:29:15.499-04:00Chinese Bitter Melon and Potato Stir Fry <p></p><div class="separator" style="clear: both; text-align: left;">Be honest. Have heard of bitter melon (Chinese) before? If yes, how many of you like bitter melon? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We love it! It's healthy and good for you. We also find it less bitter than the <a href="https://www.indiankhanamadeeasy.com/2011/08/its-karela-not-kerala.html" target="_blank">Indian bitter melon (or karela)</a>. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There are so many ways to enjoy bitter gourd; you can <a href="https://www.indiankhanamadeeasy.com/2016/08/chinese-bitter-melon-stir-fry.html" target="_blank">stir fry</a> it, <a href="https://www.indiankhanamadeeasy.com/2011/08/its-karela-not-kerala.html" target="_blank">stuff</a> it, or even make a <a href="https://www.indiankhanamadeeasy.com/2016/09/quick-and-easy-chinese-bitter-melon.html" target="_blank">chutney</a> with it. <b><span style="color: #38761d;">How do you enjoy bitter melon? </span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQA09qEg5EtQOzR_ntrM7BYfUsqZ9QC2-f1DbJ3MdLbUJ8Msce3SCcJdq3ffuEGgpFQnybttFk2OXcpkfCbiz3uRFwJMFabbY1nsLeoLas0EgVloCz1g1IOEav4pYVs7tsSV_Q6vhsd91/s4032/20211010_125117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3017" data-original-width="4032" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQA09qEg5EtQOzR_ntrM7BYfUsqZ9QC2-f1DbJ3MdLbUJ8Msce3SCcJdq3ffuEGgpFQnybttFk2OXcpkfCbiz3uRFwJMFabbY1nsLeoLas0EgVloCz1g1IOEav4pYVs7tsSV_Q6vhsd91/w640-h478/20211010_125117.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I didn't know there were different types of bitter melon until my mother-in-law gave me a tour of her garden. She has the magic touch and patience to grow them.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwboTWDOKP0ze1no1V0nds0RoOkvCDXQlq806bsM_krHyqIAOPGAtxQhaRvB3Ve3Jc2nQS_MpiK9S8Fbw-hxw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I tried growing them this year, but mine only grew to the size of a potato. While hers can grow up to 8 or 9 inches in length. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoKbNj_6W8rfxP5IzTi4RwLXuozwLTlZCI-1XoBec_Vtp1eCbJUgMZAr4p-zMnENCnl9WG8265wYZ5L6B1pOJO0rgaQExnWgQPQmmP4xpkFciJHbessAEpoDYV5kkKd6XP_p67Humx2RR/s4032/20210809_132912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoKbNj_6W8rfxP5IzTi4RwLXuozwLTlZCI-1XoBec_Vtp1eCbJUgMZAr4p-zMnENCnl9WG8265wYZ5L6B1pOJO0rgaQExnWgQPQmmP4xpkFciJHbessAEpoDYV5kkKd6XP_p67Humx2RR/w480-h640/20210809_132912.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm still a novice, but I'll get there someday. For now, I get all my bitter gourds from her and make yummy dishes. Don't forget to check out the Bitter Melon and Potato Stir Fry recipe below:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 large Chinese bitter melon </li><li>1 small potato, peeled and chopped into 1/2" slices</li><li>1 small to medium onion, coarsely chopped</li><li>3/4 tsp <a href="https://www.amazon.com/dp/B00XPJNIGG/ref=as_sl_pc_tf_til?tag=janudishes-20&linkCode=w00&linkId=18786cfe3c6dd28135427b8e89a880b7&creativeASIN=B00XPJNIGG" target="_blank">dry garlic chutney</a></li><li>salt (as per your taste)</li><li>Fresh cilantro/coriander (optional), chopped (for garnish)</li></ul></div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Preparation</u></b></div><div class="separator" style="clear: both; text-align: left;">1) Chop the bitter melon once lengthwise and then into 1/4" thick slices (as shown below).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujZuJKuG-Woj3YJR_-RQPfeguofpU3H4z7xjKl7YvxyxwHF65PUSR_yrSEa6n4RQ16rKaK73tEtfIZD0JobZUEmXsLTLOkrhyphenhyphenyKW492aLjfiOGq7KjmgF1yQs1F8xMGATphcmpaO7Lrih/s1600/20160822_230751.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujZuJKuG-Woj3YJR_-RQPfeguofpU3H4z7xjKl7YvxyxwHF65PUSR_yrSEa6n4RQ16rKaK73tEtfIZD0JobZUEmXsLTLOkrhyphenhyphenyKW492aLjfiOGq7KjmgF1yQs1F8xMGATphcmpaO7Lrih/s640/20160822_230751.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the bitter gourd pieces in a bowl, sprinkle a little bit of salt and water over them, and microwave for 2 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) Heat oil (on medium flame) in a medium saucepan and add onion and potato. Sprinkle a little bit of salt and stir fry for 2 to 3 minutes or until the potatoes are soft. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAxM_HCXP8syYM28l5MBiFT_3Vu-okNzovz8Stp0hCHyYhWGcD3JZ0QPlqfwfCQRYuZBHa74jxpRBY4Ymw17nsNK3ltT7Osc57gy22F0T10P1XAkuf8Nh-KOJ5DWtd3we9kL34uF6Hjtr/s4032/20211010_124044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAxM_HCXP8syYM28l5MBiFT_3Vu-okNzovz8Stp0hCHyYhWGcD3JZ0QPlqfwfCQRYuZBHa74jxpRBY4Ymw17nsNK3ltT7Osc57gy22F0T10P1XAkuf8Nh-KOJ5DWtd3we9kL34uF6Hjtr/w640-h480/20211010_124044.jpg" width="640" /></a></div><p>3) Then, add bitter melon, and cover with a lid. <b>(Note: Add more oil if necessary; to prevent the mixture from burning)</b>. Stir every few minutes until onions, potatoes, and bitter melon are caramelized for about 8 to 10 minutes. Next, add dry garlic chutney powder and continue to stir fry for another 3 to 4 minutes. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NEVsLLiYs5ks7sSoC18wdh66-vpI-Y9OYlmX95Gh0zZEdNmBO3Lnm0FfmRlJlfcqpy1v8y7qw7f2MmlDLsIFcWjtDSs3agxcO3fmfG1D2_-TVDU9eQ8HE9VuW7niPedsguskNw4JEC8a/s4032/20211010_124924.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NEVsLLiYs5ks7sSoC18wdh66-vpI-Y9OYlmX95Gh0zZEdNmBO3Lnm0FfmRlJlfcqpy1v8y7qw7f2MmlDLsIFcWjtDSs3agxcO3fmfG1D2_-TVDU9eQ8HE9VuW7niPedsguskNw4JEC8a/w640-h480/20211010_124924.jpg" width="640" /></a></div><div><br /></div><div><br /></div>4) Switch off the heat and add fresh cilantro/coriander. Serve hot with rice or roti.<br /><p style="text-align: left;"><br /></p><b><u>Quick Tips</u></b><div>- We like using <a href="https://amzn.to/3PHuiGN">dry garlic chutney</a> in our curries (i.e. <a href="https://www.indiankhanamadeeasy.com/2018/08/quick-n-easy-stuffed-eggplant.html" target="_blank">Stuffed Eggplant</a>) to make them spicy. I also like sprinkling it over avocado toast. It gives it a little kick, just the way I like it. This product is also available on <a href="https://amzn.to/3PHuiGN">Amazon</a>*. Click on the image for the link. </div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://amzn.to/3PHuiGN" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5Kvq77jROj67aWwa-BrjdbckwqigFHBlx7Fib0ORF0KPlTS-HoitNa7ygqeHNYVJYuXAP-Xnhh49wD8DLNe1jFK0aFM1yULlLuWUec70HoTILTCTHlYxd1zMashWluZJ0unwXvVmYhii/w150-h200/20211010_124431.jpg" width="150" /></a></div><div><br /></div><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #111111; font-size: 14.04px;">*As an Amazon Associate, I earn from qualifying purchases. </span></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-87125855648669843982021-09-13T11:47:00.004-04:002021-09-13T13:45:53.298-04:00Mushrooms La Jawab Appetizer<p style="text-align: center;"><span style="font-size: medium;"><b><span style="color: #660000;"><br /></span></b></span></p><p style="text-align: center;"><span style="font-size: medium;"><b><span style="color: #660000;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><span style="color: #660000;"><b><span style="color: #660000;">How are you celebrating National Mushroom Month?</span></b> </span></b></span></div><p></p><p style="text-align: center;"><span style="font-size: medium;"><br /></span></p><p style="text-align: left;">Here are a couple of fun facts about Mushrooms. According to a Food & Wine article: from 2019 to 2020, Pennsylvania sold 526 million pounds of mushrooms; that's 2/3 of the total amount sold in the United States. <b>That's a lot of mushrooms! 😮</b></p><p style="text-align: left;">I also watched this interesting documentary called <a href="https://amzn.to/3AdL1IU" target="_blank">Intelligent Trees</a>, which talked about the symbiotic relationship between mushrooms and trees. Both benefit from this relationship. The mushroom or fungus colonizes the tree's root tissues, improving the tree's moisture and nutrient absorption. In return, the tree provides the fungus carbs produced through photosynthesis. <b><span style="color: #cc0000;">T</span></b><b style="color: #cc0000;">hat's was really cool! </b></p><p style="text-align: left;">Do you know some fun facts about mushrooms? Share with us. </p><p style="text-align: left;">How many mushrooms can you name? How many mushroom varieties have you consumed? I know a few and have eaten the following: cremini, shiitake, portobello, baby Bella, white button, black Truffle, and Enoki. </p><p style="text-align: left;">We use baby Bella and white button mushrooms most often in our cooking, like when we make omelets, stuffed bell peppers, soups, as well grilled vegetables. They are more readily available as well. </p><p style="text-align: left;">Check out our recipe for Tandoori mushrooms below that is made with a few ingredients and it's easy to make. </p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwokPD0-Uwn6pFWhHTtyl6GwcvsQZhPKMBKT6hMz_aD6SHclbbus3hIYLn_mJqbhofUCLKxdCowbSsyXdmVvrtmaeXb2L3CeTJU_tTDaUY3tuUShYib791zYW8gMDP9pjPwIW9GI2YJu5/s1600/IMG-20210816-WA0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwokPD0-Uwn6pFWhHTtyl6GwcvsQZhPKMBKT6hMz_aD6SHclbbus3hIYLn_mJqbhofUCLKxdCowbSsyXdmVvrtmaeXb2L3CeTJU_tTDaUY3tuUShYib791zYW8gMDP9pjPwIW9GI2YJu5/w640-h480/IMG-20210816-WA0000.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><u>Ingredients</u></b><div><ul style="text-align: left;"><li><span style="text-indent: -24px;">6 to 7 oz or 10 to 15 white button mushrooms, cut into 1" pieces</span></li><li><span style="text-indent: -24px;">2 tbsp</span><span style="text-indent: -0.25in;"> <a href="https://amzn.to/3k5QyeF" target="_blank">Tandoori Paste</a></span><span style="text-indent: -0.25in;"> (we used Deep brand)</span></li><li><span style="text-indent: -0.25in;">1 tsp plain yogurt (or as needed)</span></li><li><span style="text-indent: -0.25in;">1</span>½ tbsp Vegetable oil</li><li>few sprigs of cilantro/coriander or basil (for garnish)</li></ul><br /><p><b><u>Procedure</u></b></p><p>1) Clean the mushrooms with a damp paper towel, and then chop them into half as needed; you can leave the small ones as is.</p><p><br /></p><div style="text-align: left;">2) Add the tandoori paste to a bowl and mix in the yogurt to loosen it. Next, add the mushrooms into the bowl and toss with a spoon to coat the marinate well. Leave it in the refrigerator for at least 1 to 2 hours for the marinade to soak in. </div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU7YIIGTWy9jAXQVbBTVzaQ2wziSb0mNwJFVrU3f-kn_ITwI8kaVN87f14i4O0GCDD48G782jzc3chgtIif278cPmCytkY5qNqGoSbRBGjCYXeFNaT6kdXjk9G204LGqPkkfW6dMj43sY/s1600/IMG-20210816-WA0003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU7YIIGTWy9jAXQVbBTVzaQ2wziSb0mNwJFVrU3f-kn_ITwI8kaVN87f14i4O0GCDD48G782jzc3chgtIif278cPmCytkY5qNqGoSbRBGjCYXeFNaT6kdXjk9G204LGqPkkfW6dMj43sY/w640-h480/IMG-20210816-WA0003.jpg" width="640" /></a></p><p><br /></p><p>3) In a non-stick pan (saute pan or saucepan) heat oil on medium heat and when it's hot, add the mushrooms and mix well to coat with oil. </p><p><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWOQVpjOg1UIaXgRiGKHVuafMr8Vi4yIBxYbRXuJQWQY4v7KX8TPGZ6UGt6t2w7lY-dtAAMob7-2mszglxJ5RT_s1XF3d9EJ4uO3L1mF_4rkWV7k9UBE_mEpQtlE-IRYOJ24eo8Qynlf5/s1600/IMG-20210816-WA0002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWOQVpjOg1UIaXgRiGKHVuafMr8Vi4yIBxYbRXuJQWQY4v7KX8TPGZ6UGt6t2w7lY-dtAAMob7-2mszglxJ5RT_s1XF3d9EJ4uO3L1mF_4rkWV7k9UBE_mEpQtlE-IRYOJ24eo8Qynlf5/w640-h480/IMG-20210816-WA0002.jpg" width="640" /></a></p><p style="text-align: left;">Pan roast the mushrooms with a half-closed lid for a few minutes mixing intermittently. Remove the lid and allow the mushrooms to carmelize for 2 to 3 minutes or until oil is seen on the edges. The whole roasting and sauteing will take roughly about 7 to 8 minutes. </p><p style="text-align: left;"><br /></p><p>4) Transfer the mushrooms to the serving plate, and garnish with fresh coriander or basil. You can serve this appetizer with any type of drink (alcoholic or non-alcoholic). </p><p><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMDvXg9WZFTxR8Q3Q8jXOtVMTRmT_wd1xcnh8_7gC73MKMMUrcauN8Z_sCwGD44M_YB94dorRVQrQmH9Z9WxpBQ9RntOBjsV1md_BRYqmaQ6I6C9FcaoYrxyZBFgPxKBX0HZ_vP9cf6XS/s1600/IMG-20210904-WA0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMDvXg9WZFTxR8Q3Q8jXOtVMTRmT_wd1xcnh8_7gC73MKMMUrcauN8Z_sCwGD44M_YB94dorRVQrQmH9Z9WxpBQ9RntOBjsV1md_BRYqmaQ6I6C9FcaoYrxyZBFgPxKBX0HZ_vP9cf6XS/w480-h640/IMG-20210904-WA0000.jpg" width="480" /></a></p><div>We hope you try our recipe for this yummy appetizer and share your feedback with us by leaving a comment below. We love hearing from our readers. If you love mushroom dishes, check out <a href="https://www.indiankhanamadeeasy.com/2018/10/mushroom-and-bell-pepper-szechuan-stir.html" target="_blank">Mushroom and Bell Pepper Szechuan Stir Fry</a> and <a href="https://www.indiankhanamadeeasy.com/2010/12/funky-fast-fungi.html" target="_blank">Mushroom and Bell Pepper Medley</a>. </div><p class="MsoNormal"><o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoNormal" style="margin-left: 0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;"><o:p></o:p></p><p>
</p><p class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;"><o:p></o:p></p></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-80774194663592645942021-08-10T01:27:00.000-04:002021-08-10T01:27:21.434-04:00The Story of Idlis: Chutneys and Accompaniments - Creamy Coconut Chutney<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Does the aroma of spices wake up your senses? Does the grating of fresh coconut get you riled up? Then you really enjoy cooking and eating. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Today we are making creamy coconut chutney that is served at most South Indian restaurants as a condiment or chutney for idli and/or dosa. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I myself haven't eaten this chutney in a long time and was excited when my mom made warm, fluffy <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis.html">idli</a> and served it with this creamy coconut chutney. I think you can eat this chutney with any <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis-types-of-idlis.html">type of idlis</a>. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQQpf7gaKMnvUnBFBrYXJTcI0aC3yAh2i9dVDjFBJuJz14oior4SQASq-xe8koXgTf-1sFphOrvDYDYGCQPgGSolG4qEwi3hRxnd8oOdDApLCWJmpM_VwrUkDsGnfC7fh15_Fo1M1Efg7/s4032/20210807_131811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQQpf7gaKMnvUnBFBrYXJTcI0aC3yAh2i9dVDjFBJuJz14oior4SQASq-xe8koXgTf-1sFphOrvDYDYGCQPgGSolG4qEwi3hRxnd8oOdDApLCWJmpM_VwrUkDsGnfC7fh15_Fo1M1Efg7/w640-h480/20210807_131811.jpg" width="640" /></a></div><br /> <p></p><div><u><b>Ingredients</b></u></div><div><ul style="text-align: left;"><li><span style="text-indent: -24px;">½ cup of roasted chana dal</span></li><li><span style="text-indent: -24px;">1/3 cup of dry roasted and de-skinned peanuts</span></li><li><span style="text-indent: -24px;">¼ cup fresh coriander, chopped</span></li><li><span style="text-indent: -24px;">2 small green chilies or per taste, peeled and finely chopped </span></li><li><span style="text-indent: -24px;">1" piece of ginger, peeled and grated</span></li><li><span style="text-indent: -24px;">Size of walnut of dry tamarind, soaked in </span>¼ cup of water, remove strings</li><li><span style="text-indent: -24px;">½ tsp cumin seeds</span></li><li><span style="text-indent: -24px;">½ tsp salt, or per taste</span></li></ul></div><div><b><u>Ingredients for the seasoning</u></b></div><div><ul style="text-align: left;"><li>1 tbsp Vegetable oil</li><li>1 tsp Urad/black gram dal</li><li><span style="text-indent: -24px;">½ tsp mustard seeds</span></li><li><span style="text-indent: -24px;">½ tsp cumin seeds</span></li><li><span style="text-indent: -24px;">1 dry red chili, broken into 1" pieces (optional)</span></li><li><span style="text-indent: -24px;">a pinch of Hing or Asaphoetida</span></li><li><span style="text-indent: -24px;">5 to 6 curry leaves, chopped</span></li><li><span style="text-indent: -24px;"><br /></span></li></ul></div><div><br /></div><div><b><u>Procedure</u></b></div><div>In the blender, add roasted chana dal, peanuts, cumin seeds, chilies, and powder the mixture. Next, add ginger, coriander, tamarind with water and salt, and then add enough water to make the mixture into a thick sauce consistency. Blend again to a smooth paste. Taste the chutney and add salt per your taste. Scoop out the chutney into a serving bowl. </div><div><br /></div><div>In an <a href="https://amzn.to/3jysuj2" target="_blank">egg pan</a> or <a href="https://amzn.to/3jEjitx" target="_blank">tadka pan</a>, warm oil on low to medium heat. Add urad dal and stir for 30 seconds until it turns golden. Then add mustard and cumin seeds, and red chili. Saute for another 30 to 40 seconds. When they sizzle, remove from heat and add Hing and curry leaves, stir for few seconds and immediately add the seasoning to the chutney. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94f-7VrXsIis0Zihn5_WjF2Lcm24ox8cOMXJipDoKd-dcQfDz0UtBy86mRJpvoXBKD9nm7San_9oHA6MAQRwLm-LENFDSB1yJEHtnn4tYfdw6ifB_pCsWbPxBsKWUzY8E5ZTLc7iEV6aI/s3860/20210807_142627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2312" data-original-width="3860" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94f-7VrXsIis0Zihn5_WjF2Lcm24ox8cOMXJipDoKd-dcQfDz0UtBy86mRJpvoXBKD9nm7San_9oHA6MAQRwLm-LENFDSB1yJEHtnn4tYfdw6ifB_pCsWbPxBsKWUzY8E5ZTLc7iEV6aI/w640-h384/20210807_142627.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div>Mix well and serve the chutney with <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis-types-of-idlis.html">idli</a>, dosa, <a href="https://www.indiankhanamadeeasy.com/2019/09/quick-n-easy-dahi-vada.html">vada</a>, or <a href="https://www.indiankhanamadeeasy.com/2011/11/upma-with-twist.html" target="_blank">upma</a> per your liking. 😋</div><div><br /></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-15073325754598380012021-07-30T16:12:00.001-04:002021-08-03T11:18:41.462-04:00The Story of Idlis: Chutneys and Accompaniments - Tomato and Onion Chutney<p><span style="font-family: inherit;">We hope you enjoyed our posts on the <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis.html" target="_blank">story of idlis</a> and <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis-types-of-idlis.html" target="_blank">idli varieties</a>. </span></p><p><span style="font-family: inherit;">Today's topic is chutneys and accompaniments. </span>Just like how we dip French fries in ketchup, mayo, or chipotle sauce. Idlis can be eaten with various "condiments" or chutneys/accompaniments. </p><p><span style="font-family: inherit;">How do you enjoy eating idlis? Do you dip them into chutney, podi, or sambhar? Everyone in my family has their own preference. When I was little, I used to eat idli with sugar, believe it or not. Now I prefer to eat with different chutneys like coconut chutney or tomato-onion chutney. I also enjoy eating with <a href="https://www.indiankhanamadeeasy.com/2020/04/for-love-of-podis-chutney-powder.html" target="_blank">chutney powder</a> or sambhar. </span></p><p><span style="font-family: inherit;">When my husband and I visited my grandma in India in late 2019, we ate idlis for breakfast every day for a week. We really loved the chutneys that were packed with the idlis. One of the chutneys was the tomato and onion chutney. Please see the recipe below. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaQQO-X93WCHB7R-pLJmizh2TVuKCsq4Nhx1wfJ4reqMbbRS_x31A44Kfiacji7QubS_F7BzSEZ0CyN4xeLZyaUDnd7p8K1gsuhAMET-2f6MX7-tHq93vzSASMpxsOHzemaEoHCFn2mO6/s3024/IMG_20210627_223117_508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaQQO-X93WCHB7R-pLJmizh2TVuKCsq4Nhx1wfJ4reqMbbRS_x31A44Kfiacji7QubS_F7BzSEZ0CyN4xeLZyaUDnd7p8K1gsuhAMET-2f6MX7-tHq93vzSASMpxsOHzemaEoHCFn2mO6/w640-h640/IMG_20210627_223117_508.jpg" width="640" /></a></div><br /><p></p><div style="text-align: left;"><u><b><span style="font-family: inherit;">Ingredients</span></b></u></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: inherit;">3 medium tomatoes, chopped</span></li><li><span style="font-family: inherit;">1 medium onion, chopped</span></li><li><span style="font-family: inherit;">1" fresh ginger, grated</span></li><li><span style="font-family: inherit;">1 dry red chili, broken and deseeded</span></li><li><span style="font-family: inherit;">1 tbsp urad dal (black gram lentil)</span></li><li><span style="font-family: inherit;">3 cloves</span></li><li><span style="font-family: inherit;">4 black peppercorn</span></li><li><span style="font-family: inherit;">dry tamarind (size of a walnut), soaked in little water</span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">½ tsp salt (or as needed)</span></span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">1 tbsp vegetable oil</span></span></li></ul></div><p style="text-align: left;"><u><b><span style="font-family: inherit;">Ingredients for Seasoning</span></b></u></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1 tsp vegetable oil</span></li><li><span style="font-family: inherit;">1 tsp mustard seeds</span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">½ tsp methi (Fenugreek seeds) or as needed</span></span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">1 pinch Hing</span></span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">3 to 4 curry leaves</span></span></li><li><span style="text-indent: -24px;"><span style="font-family: inherit;">1 dry red chili, broken into 1-inch pieces</span></span></li></ul><p></p><div><span style="font-family: inherit;"><br /></span></div><u><b><span style="font-family: inherit;">Procedure</span></b></u><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">1) In a saucepan, heat oil on low/medium heat. Add urad dal and fry it until it turns reddish. Next, add red chili, cloves, peppercorn, ginger, and stir everything for 10 to 15 seconds. Then add chopped onions. Saute until the onions turn transparent; then add tomatoes, salt, and hing. <span style="text-indent: -24px;">Cook well for few minutes until the tomatoes are soft and done well. Cool it for 5 minutes.</span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">2) <span style="text-indent: -24px;">Transfer the above mixture into a blender/ food processor, and add the soaked tamarind and blend to a smooth paste, adding additional water to the desired consistency if necessary. Taste to adjust the salt. Note: If the chutney is too sour or spicy, you can mellow it with a ½ tsp of brown sugar. </span><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -24px;"> </span><!--[endif]--><span style="text-indent: -24px;">Transfer the chutney into the serving bowl.</span><br /></span><p class="MsoNormal"><span style="font-family: inherit;"><o:p> 3) </o:p><span style="text-indent: -24px;">Heat oil for seasoning in a small tempering pan and add mustard and methi seeds. When the mustard sizzles, add red chili and hing and stir for 10 seconds. Add curry leaves in the end and give a few stirs and transfer the seasoning onto the chutney. Mix well and serve with Idli/ Vada or Dosa.</span></span></p></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-21922391228318260612021-06-26T00:22:00.003-04:002021-06-27T10:00:45.477-04:00The Story of Idlis - Types of Idlis<p><span style="background-color: white; color: #323232;">We hope you enjoyed our previous post on the <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis.html" target="_blank">Story of Idlis</a>. T</span><span style="background-color: white; color: #323232;">he concept of idli has inspired many culinary enthusiasts to innovate variations of idli making with slight deviations to the basic concept. </span></p><p><span style="background-color: white; color: #323232;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBWE0NbCoUMYfBUSszwMeb3Tf5EbK6wKvW-6ChyphenhyphenvI5w7SKbPOYhwDeMaK7mp504la0I1289dV2OdLx54YePFrN0RQTa8gdn-apg9yXtN9ubNHBWcU6s5vjmnlTum1bkWt-TVp0Vrk5oBZ/s1920/PhotoCollage_20210531_195128322.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1920" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBWE0NbCoUMYfBUSszwMeb3Tf5EbK6wKvW-6ChyphenhyphenvI5w7SKbPOYhwDeMaK7mp504la0I1289dV2OdLx54YePFrN0RQTa8gdn-apg9yXtN9ubNHBWcU6s5vjmnlTum1bkWt-TVp0Vrk5oBZ/w640-h640/PhotoCollage_20210531_195128322.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b>Multi Millet Idli, Ragi Idli, Rava Idli, Masala Idli</b></span></td></tr></tbody></table><p style="text-align: center;"><br /></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">The variations range in sizes, </span><span style="background-color: white; color: #323232;">such as Tatte or plate size idli to Button or bite-size idli popularly called Rasa Idli (soaked in Rasam and eaten). </span></p><p class="MsoNormal"><span><span style="background-color: white; color: red;"><b>What other types of idlis are there, you ask? Please scroll down to find out...</b></span></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.instagram.com/lifestyle_food_with_kaushik/" target="_blank"><img border="0" data-original-height="1074" data-original-width="1125" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgBKOfXfWY1NTVagwjMg9y2tgAFhnMesFfNO52fyyYbPk0cutdHu6M9nk_OVG2PaOWvcfLC-GfW2YcdapF0toKD3zz81VEhw3jqBPE_KmgNlb7l_5gpFsDoDOt4SBgUSxM9R8Vaa0mbXA/w640-h610/Regular+Idli_KM.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b><a href="https://www.instagram.com/lifestyle_food_with_kaushik/" target="_blank">Conventional Idli by Kaushik</a></b></span></td></tr></tbody></table><p class="MsoNormal"><span style="background-color: white; color: #323232; text-indent: -24px;">Conventional Idli is made up of soaked and ground Urad dal (black gram dal) and Rice in a 1:2 ratio. Then this dough mixture is fermented for 6 to 8 hours to make the fluffy cakes on an Idli plate.</span></p><p class="MsoNormal"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;"><br /></span></p><p class="MsoNormal"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">Besides the conventional idli, there are idlis that are native to a certain part of India. Each variation of Idli has an interesting anecdote behind its creation. Let's take a look below:</span></p><p class="MsoNormal"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;"><br /></span></p><p class="MsoNormal" style="text-align: center;"><b style="background-color: white; color: red;">1) <a href="https://www.instagram.com/p/CGug-fgAm7-/">Kanchipuram Idli by Kaushik</a></b></p><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.instagram.com/lifestyle_food_with_kaushik/"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eiOzc_5a0axBuWWs6FA5nb00reElYDPPWwoArjXr_Lk3gABFAHAyIWAJsxnwAM-QLr4vzcxI465TKUjSvbS2k3okGlGEZW69Yp61NFHSbnD-qoZT7AlN7KF1EccqfrI65Xfl4JA4L_Oc/w640-h480/Kanjeevaram+Idli_KM_cropped.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.instagram.com/lifestyle_food_with_kaushik/"><br /></a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p></p><p class="MsoNormal"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">The identity of </span><a href="https://food.ndtv.com/recipe-kanchipuram-idlis-1-489427" target="_self"><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Kanchipuram idli</span></a><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;"> has long been linked to the Varadharaja Perumal temple in Tamil Nadu where it is served as prasad. </span><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">This flavorful Idli might even date back to the Pallava era (6th to 9th Century AD).</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">The batter is poured into a neatly wrapped Mandharai leaf and then placed in a basket inside a tall brass cooker to make these idlis. The idlis are steamed for almost three hours. Both the cooking process and the ingredients set this Idli apart. While the batter is quite similar to </span><a href="https://food.ndtv.com/recipe-idli-100405" target="_self"><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; text-decoration-line: none; text-underline: none;">conventional idli</span></a><span style="background: white; color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">, it is the seasoning ingredients (which include dried ginger, peppercorns, cumin, and asafoetida) that define the flavors.</span><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p><p class="MsoNormal"><span style="color: #323232; font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span></p><div><p></p><p class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-align: center; text-indent: -0.25in;"><!--[if !supportLists]--><b style="text-align: left; text-indent: 0px;"><span style="color: red;">2) <a href="https://www.instagram.com/p/CEVp7y-lyuz/">Ravva Idli</a></span></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="background-color: white; margin-left: auto; margin-right: auto;"><a href="https://www.instagram.com/lifestyle_food_with_kaushik/"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJkgngIj70651B1-DatJ3sopCtV4L0_YN47QPgiQi_ok5h1rGbKfn15pXVv2iVo1ECczp_drSlJdz1wfGmGveMfVPuWAPKXERwupXbg4ZtGssYpLblR2N1qIBidCsl7vuPVnvbXoXDCc2/w640-h480/Rava+Idli_KM.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.instagram.com/lifestyle_food_with_kaushik/"><br /></a></td></tr></tbody></table><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Rava Idlis are made with Ravva (Sooji / Semolina) and vegetables; seasoned with mustard, Chana dal, curry leaves, and hing/asafoetida. The major difference between Ravva idli and the other types is that the batter is mixed with sour curds (or yogurt) and allowed to soak for 15 to 30 minutes to make the Idlis. Fermentation is not needed.<o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal" style="text-align: center;"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b style="color: black;"><span style="color: #ffa400;">3) <a href="https://www.instagram.com/p/CF1F4u_ldl-/">Mallige Idli by Savitha</a></span></b></span></p><p class="MsoNormal" style="text-align: center;"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.instagram.com/savithaak/" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="" data-original-height="437" data-original-width="410" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9PX1qJ5lVODX87Hr1Qc8zQ_jgRhmQiz60L95-wDxL5gbd3B2rDioaLobxQICti5NCoLeOtmF-H6YpmNRk4sQD7pfGZjnl5XetqU-xarjORkSSukm5LwzGnu0BFQhbbUpPbumD7OLkl_x/w600-h640/image.png" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> </span><p></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Mallige Idli is a Conventional Idli recipe but poha (flattened rice) is also added with urad dal to soak and grind. Adding poha makes these Idlis very soft, fluffy, and white in color, hence the name Mallige (white as Jasmine in Kannada). Also called Kushboo Idli after the name of the popular Tamil actress.<o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b>4) Chiyali Idli</b> is made with Yellow Mung dal. Dal is soaked and ground and made it into Idlis. Once it cools, it is cut into pieces. In a pan season with mustard, black gram dal, hing /asafetida, and then add chopped onions and tamarind pulp. Cook for few minutes and then add Mung Idli pieces and toss to coat well. Garnish with cilantro.<o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b>5) Palak Idli </b>is like Ravva Idli; it requires no soaking or grinding. The batter consists of Semolina, sour yogurt tempered with seasoning, and some spinach/ Palak paste added to boost nutrition.<o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal" style="text-align: center;"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b style="color: black;"><span style="color: red;">6) Masala Idli</span></b></span></p><p class="MsoNormal" style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="384" data-original-width="512" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo0tw3PRRekFQPvp2WUIeN43Nq_vPqy9gWS7wTJLP7z_-1XiNIoNzD18Nc4I8jIqo-rh67qP-aiE_-U9Z-HjoncFVCzNVpabqjRpCajQafQFQP5h9ceq3uignxAMQ8evgiYGT2aiLOKk8/w640-h480/Masala+Idli.jpeg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="background-color: white; color: #323232; text-align: left;"><br />If you are left with extra Idlis, they can be repurposed into Masala Idlis the next day sprucing up with some spices, onion, tomato, and Pav-bhaji masala. Since Idlis are porous, they soak up the flavors.</span><p></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b>7) Podi Idli:</b> </span><span style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">In Podi Idli, a mixture of idli podi (Milagai podi or Idli Karam or Chutney Powder) and sesame oil or ghee is mixed and then smeared on the idlis. Podi Idli is very tasty and usually packed for travel journeys. <span style="mso-bidi-font-weight: bold;">Podi Idli can be made with either</span> mini idlis or regular-sized Idlis.<o:p></o:p></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Over the years, people explored idli beyond the conventional style (making with rice) and experimented with other grains to form: <o:p></o:p></span><b><span style="background-color: white;">Raagi Idli with coarse Raagi (Finger Millets)</span><span style="background-color: white;">, </span><span style="background-color: white;">Oats Idli with Quick or Old Fashioned Oats, and </span></b><span style="background-color: white;"><b>Jowar Idli with coarse Jowar flour (Sorghum Millet)</b> - pictures below. </span></p><div style="text-align: center;"><b style="background-color: white; color: #660000;"><b style="text-align: left;"><br /></b></b></div><div style="text-align: center;"><b style="background-color: white; color: #660000;"><b style="text-align: left;">8) Raagi Idli with coarse Raagi (Finger Millets)</b></b></div><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvpEgc-BERnYlXITA49vuu797E5SnsFuJdFCnb41medlY1YNfSWCVzdunA3po63AcxJK6P86XtvhPxJNWlCljpilj7cLSug-kbI8gte0_sgdEKILSm5VE3dF3PNkltK7OsFuz9H_-g8h2/s466/Raagi+Idli.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="349" data-original-width="466" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvpEgc-BERnYlXITA49vuu797E5SnsFuJdFCnb41medlY1YNfSWCVzdunA3po63AcxJK6P86XtvhPxJNWlCljpilj7cLSug-kbI8gte0_sgdEKILSm5VE3dF3PNkltK7OsFuz9H_-g8h2/w640-h480/Raagi+Idli.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b style="background-color: white; color: #660000; text-align: left;"><br /></b></td></tr></tbody></table><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /><br /><div style="color: #323232; text-align: center;"><b>9) <a href="https://www.instagram.com/p/CQaCFvPjMa5/">Oats Idli by Smitha</a></b></div><br /><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #323232; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.instagram.com/smithakalluraya/" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="" data-original-height="594" data-original-width="365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7S0Y0z6HDIWUkHlXgg0xPbki0Exn0bQrQxzD5gsYpVjNoTLDDabU5GVcbMSNByF_pc9SszLWCSONgp2ZxtSF2T5hlQVX2G6XetAUGowQCwcmFJcFsVRRFIM5YCW7SDD_KsAU5yVxwQtV/w392-h640/image.png" width="392" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><div style="text-align: left;"><b><span style="color: #cc0000;">Who knew there were this many types of idlis? We certainly did not. I'm sure there are some that we are not even aware of. </span></b></div></div><span style="color: #323232;"> </span></span><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">What an amazing culinary journey of this versatile breakfast item that we find to be simply nutritious and easily digestible and can soak up flavors of the condiment or the accompaniment it is served with.</span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">If you are dying to try these varieties, but do not want to go through the hassle of soaking, grinding, and fermenting the batter, you can buy instant idli mix. Instant mixes of some of these idli varieties are available in Indian groceries for hassle-free making. </span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b>One last tidbit before you go: </b>Did you know that the Defence Food Research Laboratory of India has developed a special recipe for Space Idlis so that Indian Astronauts can enjoy their favorite food while away from home/Earth? The Space Idlis are dried using Infrared Radiation that will increase its shelf life to more than a year. <b>That's so out of this world! </b><o:p></o:p></span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><b><span style="color: #cc0000;">We hoped you enjoyed this historical journey of Idli from South Asia (Indonesia) to South India and its lift-off into Space! </span></b><span style="color: #990000;"><b>Hats off to Idli! </b></span><o:p></o:p></span></p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="color: #990000;"><b>Are there any types of idlis we missed, please share in your comments? We would love to hear from you. </b></span></span></p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal">References: </p><p class="MsoNormal"><a href="https://www.livehistoryindia.com/story/history-in-a-dish/where-did-the-idli-come-from/">https://www.livehistoryindia.com/story/history-in-a-dish/where-did-the-idli-come-from/</a></p><p class="MsoNormal"><a href="https://www.vegrecipesofindia.com/masala-idli-recipe/"><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">https://www.vegrecipesofindia.com/masala-idli-recipe/</span></a><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p><p class="MsoNormal"><o:p> </o:p></p></div>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0tag:blogger.com,1999:blog-1677598604979009475.post-33607468099869340282021-06-02T00:36:00.001-04:002021-06-26T00:23:55.860-04:00The Story of Idlis <p style="text-align: center;"></p><div style="text-align: left;">Growing up every South Indian child remembers eating idli in many different ways. Idli is considered healthy, nutritious, and easy on the tummy (digestion); hence, it’s a friend to both mom and child alike. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k5CqE_3wli6fLs6GWicXp3pnp91XHsDFygaLRCRt4YUjKgr8MroWSkMn-7V_kYwBKcfqgS3AhpD8CSEPKtDNRkJIOfs6EQf8PHmHBxdjPGULkUUoi-1Z8WoeW9ZkJAXXAC1uqd_u5Xpw/s3104/20210601_145442.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2809" data-original-width="3104" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k5CqE_3wli6fLs6GWicXp3pnp91XHsDFygaLRCRt4YUjKgr8MroWSkMn-7V_kYwBKcfqgS3AhpD8CSEPKtDNRkJIOfs6EQf8PHmHBxdjPGULkUUoi-1Z8WoeW9ZkJAXXAC1uqd_u5Xpw/w640-h578/20210601_145442.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Plain idlis with tomato chutney</b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal">Traditionally, idli is made of soaked lentils and rice ground and fermented, and ladles of the dough steamed on Idli plates the next day. Many varieties of idlis are made with lentils and different grains in the 4 to 5 southern states of India; namely Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. It became so popular that these days you can eat them all over India as well as abroad.</p><p class="MsoNormal"><br /></p><p class="MsoNormal">One of my fondest memories of eating idlis (aka steamed spongy white dumplings by westerners) is with sugar and a ton of ghee (clarified butter) drizzled on it for extra flavor. <span style="color: #ffa400;"><b>That sounds good right about now!</b> </span></p><p class="MsoNormal"><span style="color: red;"><br /></span></p><p class="MsoNormal">After all these
years of making Idli, I was intrigued by a news article on Idli in a science
magazine that India has developed a recipe for Idli to be enjoyed by their crew
in Space. <b><span style="color: red;">Idli undergoes a technological makeover as a space food; cool for a
traditional mundane food!!</span></b></p><p class="MsoNormal"><b><span style="color: red;"><br /></span></b></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b><span style="color: #6aa84f;">Reading this article made me think about how Idli came into existence? What was its
history?</span></b> I immediately sought help from Google. According to food historian </span><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">K.T. Achaya, Idli probably arrived in India from
present-day Indonesia around 800-1200 CE. The region we now call Indonesia was
once ruled by Hindu kings of the Shailendra, Isyana, and Sañjaya dynasties, and
cooks accompanying the royals on their visits to India probably brought the
recipe along with them. Acharya points out that Indonesian cuisine has a long
tradition of consuming fermented and steamed foods, and the <a href="https://desireflections.blogspot.com/2018/12/is-kedli-is-mother-of-idli-tried-to.html" target="_blank">Kedli</a> appears to be
the closest relative of the Idli. </span><span style="color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Also supporting the
Indonesian origin theory is the close ties between India and Southeast Asia in
ancient times, although, with time, the Kedli seems to have disappeared from
Indonesian kitchens.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="background: white; color: #323232; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p>
<p style="background: white; margin: 0in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><b><span style="color: red;">However, there’s another twist in the Idli tale.
</span></b><span style="color: #323232;">Using references at the Al-Azhar University Library in Cairo, food historian
Lizzie Collingham traces the Idli to Arab traders who settled on the South
Indian coast in medieval times. According to the Encyclopedia of Food History,
edited by Collingham and celebrity chef Gordon Ramsay (Oxford University
Press), the Arab settlers insisted on consuming only halal (food and drink
permissible by Islamic law) food. They found rice balls as a safe option. These
rice balls were slightly flattened and eaten with bland coconut gravy. <o:p></o:p></span></span></p><p style="background: white; margin: 0in;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #323232;"><br /></span></span></p>
<p style="background: white; margin: 0in;"><span face=""Calibri",sans-serif" style="color: #323232; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span></p>
<p style="background: white; margin: 0in;"><span face=""Calibri",sans-serif" style="color: #323232; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">However, as Acharya pointed out, the process of
mixing Urad dal and Rice grains, and fermenting the mixture seemed to be a
later innovation even though there weren’t any references to this process
being invented at any particular time. </span></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><br /></span></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><br /></span></p><p style="background: white; margin: 0in;"><span style="color: #323232;">Regardless of its origin, Idli has become a popular South Indian
breakfast item, which is commonly eaten with sambhar and coconut chutney. We enjoy eating idlis with tomato chutney as well as chutney powder (aka gunpowder). </span></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><br /></span></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><br /></span></p><p style="background: white; margin: 0in; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QrWId67KV443jpmTMgGL8EEaWDjb12zXbwbgMdbMxrYnaM8LKh15FnfZtDxwgd5jDioPWWcQ0XzWZ1EMgJ5vvDNWpfwR2pNxdpkl8Z4CoY3YZbM3RbSKDsvkgK7gsBwcS3oLo-qDtoAn/s2048/Rava+idli+with+veggies+and+gunpowder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QrWId67KV443jpmTMgGL8EEaWDjb12zXbwbgMdbMxrYnaM8LKh15FnfZtDxwgd5jDioPWWcQ0XzWZ1EMgJ5vvDNWpfwR2pNxdpkl8Z4CoY3YZbM3RbSKDsvkgK7gsBwcS3oLo-qDtoAn/w640-h480/Rava+idli+with+veggies+and+gunpowder.jpg" width="640" /></a></div><br /><span style="color: #323232;"><br /></span><p></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><br /></span></p><p style="background: white; margin: 0in;"><span style="color: #323232;"><b>We hope you enjoyed reading about the Story of Idlis. Don't forget to check back on this series about Idlis in the next couple of weeks. Our second post in the series is all about <a href="https://www.indiankhanamadeeasy.com/2021/06/the-story-of-idlis-types-of-idlis.html">types of idlis</a>. </b></span></p>Janudisheshttp://www.blogger.com/profile/06040167808912885378noreply@blogger.com0