tag:blogger.com,1999:blog-68782863454466777622024-03-16T15:08:59.023+08:00Recipe Junction**** HAPPINESS IS HOMEMADE ** SERVING FOOD SEASONED WITH LOVE ****Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.comBlogger573125tag:blogger.com,1999:blog-6878286345446677762.post-8880733020769474022020-06-19T05:30:00.005+08:002021-01-30T22:41:05.832+08:00Chole Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000;"><i><span style="font-size: x-large;">W</span></i></span>e all know Chole as an North-Indian side dish made with Chick peas or Kabuli Chana. If you add Paneer or cottage cheese in that, it becomes a new dish, Chole Paneer. Chickpeas are already a great source of protein, when we add paneer, it becomes more nutritious and also delicious to say the least.<br />
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<span style="color: #990000;"><span style="font-size: large;"> F</span></span>or Chole Paneer, you don't need any chole masala that we use in making Chole, but its your choice, you can add it too. Cooked in simple onion-tomato gravy and basic spices, it goes really well with naan or paratha or even puri. I made this time with puri. <br />
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No more delay, lets move on to the recipe..........<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Chole : 1 cup<br />
Paneer : 200-250 gms.<br />
Ginger, whole : 1/2" piece, whole<br />
Baking soda : a pinch<br />
Salt : 1 tsp.<br />
Dry red chilli : 1 to 2, torn in half <br />
Cumin Seed : 1 tsp. <br />
Onion : 2, medium, chopped<br />
Ginger-garlic paste : 1 tblsp.<br />
Tomatoes : 3, medium, pureed<br />
Green chilli : 2-3 or as per taste, slitted<br />
Turmeric Powder : 1 tsp.<br />
Cumin powder : 2 tsp.<br />
Coriander Powder : 2 tsp.<br />
Red Chilli powder : 1 tsp.<br />
Garam Masala Powder : 1 tsp.<br />
Chat masala /Amchur(dry mango) powder : 2 tsp. <br />
Salt to taste<br />
Oil : 3 tblsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">Method ::</span></span><br />
<ul style="text-align: left;">
<li>Soak Chickpeas for at least 6-7 hours or overnight. Boil chickpeas in pressure cooker with 1/2" piece of ginger and salt till done.<br />Heat oil in a pan and fry the paneer pieces lightly, Set aside. In the same oil, add cumin seeds and dry red chilli, then add chopped onion, when onions start change color, add ginger-garlic paste. Mix and add turmeric, chilli and coriander powder. </li>
<li>Mix the masalas well and add pureed tomato. Add soaked chole and mix well. Now add garam masala powder. Add 1 cup warm water into the pan. Add fried paneer and season with salt. Cover with lid and cook till the gravy thickens. </li>
<li>Lastly add chat masala or amchur powder. You can also add kasuri methi(dried fenugreek leaves), I skip it in this recipe. </li>
<li>Serve hot with naan, kulcha, paratha or puri. </li>
</ul>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-53148675801998491012020-06-01T16:51:00.001+08:002020-06-01T16:59:06.773+08:00Bangladeshi Kachhi Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000;"><i><span style="font-size: x-large;"> B</span></i></span>iryani is one of the most popular food item in allover the world. In every part of the World, it has its variation and name. The exact origin of the dish is uncertain,though. There are many types of biryani, whose names are often based on their
region of origin. For example, Sindhi biryani developed in the Sindh
region(now Pakistan), Hyderabadi biryani developed in the
city of Hyderabad in South India, Lucknowi Biryani developed in the city of Lucknow, even my hometown. Kolkata has its own style of Biryani, too. Even, outside India, many countries have adapted this food item as their own and changed it someway according to their taste.<br />
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<span style="color: #990000;"><i><span style="font-size: large;">B</span></i></span>ut, there are mostly two ways of this biryani can be cooked. One is Kachhi Biryani and another is Pakki Biryani. In Kachhi Biryani, where Kacchi means raw, here raw meat of chicken or goat or lamb marinated in selected spices and then cooked with rice together in one pot till both meat and rice are cooked. In Pakki Biryani, meat is marinated and cooked separately and then cooked with rice in one pot till done.<br />
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<span style="color: #990000;"><i><span style="font-size: large;">I</span></i></span>'ve shared <a href="http://www.recipejunction.in/2014/03/hyderabadi-chickenpakki-biriyani.html" target="_blank"><span style="color: #741b47;"><b>Hyderabadi Style Biryani</b></span></a> recipe before, an<a href="http://www.recipejunction.in/2017/05/hassle-free-one-pot-chicken-biriyani.html" target="_blank"><span style="color: #741b47;"><b> One Pot quick Biryani</b></span></a> recipe and <a href="http://www.recipejunction.in/2011/03/kolkata-style-chicken-biryani.html" target="_blank"><span style="color: #741b47;"><b>Kolkata style Chicken Biryani(pakki Biryani)</b></span></a> before in this blog, today I'm going to share a Kachhi Biryani recipe which I follow. It's Bangladeshi style recipe which I love for Kachhi Biryani, hope you all will love it too. Do not worry seeing this long list of ingredients. As its a shahi(royal) recipe, its need quite a lot of ingredients to cook but the process is really simple. In this recipe, marination plays a key role as the meat is not cooked before, we have to marinate the meat really well for at least 5-6 hours or overnight if possible. You can make this biryani with goat or lamb meat nut this time I've made it with Chicken. The process is same for both. So, lets move on to the recipe....<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need : :</span></span><br />
Basmati Rice : 500 gms. <br />
whole Chicken : 800-900 gms, cut into medium chunks<br />
Potato : 3-4 nos, if small keep it whole, if big, cut into halves<br />
Oil : 2 tblsp.<br />
Ghee : 2 tblsp.<br />
Warm water : cup <br />
Milk Powder : 1/4 cup <br />
Aloo Bukhara/dried prune : 7-8 nos.(optional)<br />
Turmeric Powder : 1 tsp. <br />
Beresta(fried onion) : 1/3 cup<br />
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<span style="color: #cc0000;"><b>For marination ::</b></span><br />
Yogurt/dahi : 3 tblsp.<br />
Ginger-garlic paste : 2 tblsp.<br />
Green Chilli paste : 1 tsp. <br />
Salt : 1 tsp.<br />
Garam Masala : 2 tblsp.[Take 1/2 tsp. shah jeera, 2 cinnamon, 3 cloves, 3 cardamoms, 1/2 tsp. cumin seeds, 7-10 black pepper kernels - grind to powder]<br />
Turmeric Powder : 1 tsp.<br />
Red Chilli Powder : 2 tsp.<br />
Nutmeg Powder : 1/2 tsp.<br />
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Beresta(Fried Onion) : 1/2 cup <br />
Kewra Water : 1/2 tsp.<br />
Mustard Oil : 1 tblsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
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<li><span style="color: #cc0000;"><b>Preperation 1 :</b></span> Making Beresta :- Thinly slice 3-4 medium size onions, deep fry them in oil till golden brown and then remove on paper towel. </li>
<li><span style="color: #cc0000;"><b>Preperation 2</b></span> : Making garam masala :- Take all the spices in a grinder and griend into a powder.</li>
<li><span style="color: #cc0000;"><b>Preperation 3 </b></span>: Marinate potatoes with little salt and turmeric powder. Keep aside for 10 minutes and fry in oil for couple of minutes till golden brown.</li>
<li><span style="color: #cc0000;"><b>Preperation 4</b></span> : Making of milk mixture :- In a large cup, take 1/2 cup warm water, add ghee and milk powder in there, mix well everything with a whisk. Keep aside. </li>
<li><b><span style="color: #cc0000;">Marination : </span></b>Mix all the ingredients under "For Marination" in a large bowl, then add the meat pieces and mix well everything. Marinate for at least 5-6 hours or if possible overnight.</li>
<li><span style="color: #cc0000;"><b>Cooking :</b></span> In a large pan, boil enough water and add the rice along with few bay leaves and 1 tsp. salt. Cook the rice till it is 50% done, Drain and rinse in cold water, keep aside.</li>
<li>Take a large heavy bottomed vessel, place marinated meat at the bottom of the vessel. Add the fried potatoes on top of the meat, arrange aloo bukhara or dried plums on top, over that spread the cooked rice. </li>
<li>Pour the milk mixture all over the rice. Sprinkle some Yellow food color or few saffron strands soaked in milk over the rice. Lastly spread 1/2 of the fried beresta on top.</li>
<li>Cover the lid, seal it lightly. Now place a flat iron tawa on heat and on top of that place the vessel. Cook for 10 minutes on high then turn the heat to low and continue cooking for another 10 minutes.</li>
<li>Remove form heat when meat and rice both are cooked. Kachhi biryani is done.</li>
</ul>
Told you, its a very simple process. Try it and let me know...............<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-13076961843542725842020-05-23T06:00:00.002+08:002020-05-23T21:37:26.255+08:00Eggless Oats ChocoChip Muffin<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>S</i></b>haring a baking recipe and this recipe is for the kids of our home who don't love to eat Oats. This recipe is also eggless and the fun part is they won't realize they are eating oats muffins.What more can we ask for, give your kids the goodness of Oats, that they'll lovingly have.<br>
<span style="color: #073763;"><span style="font-size: large;"><br></span></span>
<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br>
Oats, whole : 1/2 cup <br>
All purpose Flour : 3/4 cup<br>
Sugar : 1/2 cup, powdered<br>
Butter : 100 gm., room temperature <br>
Baking Powder : 11/2 tsp.<br>
Baking Soda : 1/2 tsp.<br>
Salt : a pinch<br>
Milk : 2/3 cup<br>
Vinegar : 2 tsp.<br>
Vanilla essence : 1 tsp.<br>
Chocolate Chip : 1/3 cup <br>
Slivered almonds to sprinkle<br>
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br>
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<li>Preheat oven in 180 C. Prepare a muffin pan by greasing a muffin pan. </li>
<li>Grind the oats into flour, keep aside. Mix milk and vinegar and give it a good mix, keep aside. </li>
<li>In a bowl, mix oat flour and APF, add baking powder, baking soda and salt together. Add powdered sugar in there. In the same bowl, add melted butter, Milk-vinegar mix and vanilla essence. Then with an electric beater, beat till you have a creamy batter. </li>
<li>Lastly add chocolate chips in the batter. Mix.</li>
<li>Drop 2 tablespoons of batter into the prepared muffin pan. Sprinkle some slivered almonds on top of each muffin. Bake in preheated oven for 35-40 minutes or a toothpick inserted in the center, comes out clean. </li>
</ul>
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<i><span style="color: #cc0000;"><span style="font-size: large;">H</span></span></i>ope you all will try this out and let me know.. <br>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-7777531294246686932020-05-15T00:25:00.003+08:002020-05-15T00:25:36.836+08:00Pomfret Patio - a delicacy of Parsi Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i><span style="font-size: x-large;"> P</span></i></span>atio, pronounced as Pa-Tea-O and not as patio, belongs to Parsi cuisine and its a sweet, sour and slightly spicy
preparation, mainly made with fish/seafish like, Prawn, Pomfret etc. The gravy is made with onion, ginger-garlic, tomato, jaggery and vinegar. In some variation, tamarind is also used instead of vinegar. Therefore, the final taste of this dish tends to sweet, sour n little spicy. I am not very much acquainted with this preparation but after a bit of research on the web, I found out that its a delicacy of Parsi cuisine and is made on special occasions or celebrations.<span style="font-family: "trebuchet ms" , sans-serif; font-size: 17.82px; line-height: 24.94px;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">The common meal of a typical Parsi
household on any festive occasion is a trio of rice, lentil and thick fish curry
called Patio. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjqQBmfYKX4sBpYZKQqtBSPdDoxIak8t8At3QpeZ7iVJWsWOD51ectzuwaPNoZZmRr4eSqC_WiP5_PH18BnyXnOMbxqcbD12w2Ojn_p6hl7-izkamuQeNwUw5FYL29KOioE_ptqo1lfI/s1600/pomfret+patio3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjqQBmfYKX4sBpYZKQqtBSPdDoxIak8t8At3QpeZ7iVJWsWOD51ectzuwaPNoZZmRr4eSqC_WiP5_PH18BnyXnOMbxqcbD12w2Ojn_p6hl7-izkamuQeNwUw5FYL29KOioE_ptqo1lfI/s1600/pomfret+patio3.jpg" /></a></div>
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<span style="color: #cc0000;"><i><span style="font-size: large;">T</span></i></span>here are many variations made of this curry in Parsi Cuisine and named differently according to the main ingredient. like, Lagan No Patio, where lagan means weddings and this dish is made using any fish and on the days leading up to a wedding. Or Kolmi no Patio when it is cooked with Prawn etc.(kolmi means prawn). Even the same dish is also made with vegetables like Pumpkin patio or Kohra no Patio. <br />
<span style="color: #cc0000;"><br /></span>
<span style="color: #cc0000;"><i><span style="font-size: large;">I</span></i></span> tried the same gravy with Prawn, too but last week I've made this with Pomfret and It was finger-licking delicious. So, let's learn the recipe......<br />
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<span style="color: #073763;"><span style="font-size: large;"></span></span><br />
<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Fish Pieces : 4-5 or Prawn(medium sized) <br />
Onion : 2(big), finely chopped<br />
Ginger : 1" piece, finely chopped<br />
Garlic : 4-5 big cloves, finely chopped<br />
Tomato : 3, medium, finely chopped<br />
Turmeric powder : 3 tsp.(for cooking + marination)<br />
Red chilli Powder : 2-3 tsp.(as per taste-<br />
Salt to taste<br />
Oil : 2 tblsp.<br />
Cumin seeds : 1 tsp.<br />
Curry leaves : 4-6 nos.(I have no idea about the authenticity of using curry leaves in this dish but which recipe I followed used curry leaves) <br />
Vinegar : 2 tsp. (apple Cider vinegar preferable or any other vinegar)<br />
Jaggery Powder : 1 tblsp.<br />
Fresh Coriander Leaves for garnishing<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li>Marinate the fish pieces with 1 tsp. turmeric, chilli powder and salt. Keep aside.[Traditionally, fish are not fried, added raw in the gravy and cooked along with the gravy. But if you wish, you can fry the pieces very lightly on both sides. I fried my fish as I do not like to eat raw fish]</li>
<li>Heat Oil, temper it with cumin seeds and curry leaves, Immediately add chopped onions, let then brown. When onions are slightly brown, add chopped ginger and garlic, saute for couple of minutes, then add turmeric and chilli powder.</li>
<li>Mix and then add chopped tomatoes in the pan, mix well. Add about 1 cup warm water in the pan. Let it come to a boil. Then carefully place the fish pieces in the gravy. Season with salt and cover with a lid. Switch the flame to medium low.</li>
<li>After about 4-5 minutes, the gravy will start to shrink. Add vinegar and jaggery to the gravy[ the amount of jaggery can be adjustable depending on your taste], mix well and let the gravy to cook little more till you have your desired consistency. <span style="color: #990000;"><b>Note :: The final taste of the gravy will be a combination of sweet, sour and spicy, so adjust the ingredients according to your taste.</b></span></li>
<li>Remove from heat. Garnish with fresh coriander leaves and some ginger juliennes (optional) and serve hot. </li>
</ul>
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<span style="color: #cc0000;"><i><span style="font-size: large;">T</span></i></span>he Parsi Patio goes well with a dal(lentil curry) and along with rice, The Parsis like it this way. You'll like it too. Try out some time and let me know.................... <br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-72935421550685288662020-04-18T15:12:00.000+08:002020-04-18T15:12:34.478+08:00Shahi Khichuri <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #741b47;"><i><span style="font-size: x-large;"><br /></span></i></span>
<span style="color: #741b47;"><i><span style="font-size: x-large;">H</span></i></span>ope you all are doing good. We are in a very different kind of situation right now Worldwide. But we have to take it as a challenge and win it. And we can do it only by staying at home. So Stay Home, Stay Safe everyone. But we have to satisfy our hunger of course, so I'm sharing with you a special Khichuri ( some say it Hoch Poch,too) recipe that I cook when I have very less time of cooking and at the same time, crave for a special something. Believe me, this Khichuri will take you in heaven and it's extremely healthy. <br />
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<span style="color: #741b47;"><span style="font-size: large;"><i>S</i></span></span>o, who doesn't know what a Khichuri is, for them ----<br />
<span style="color: #990000;"><b><span style="color: yellow;">Khichdi</span></b><span style="color: yellow;"> </span>(</span>also <i>khichdee</i>, <i>khichadi</i>, <i>khichuri</i> in bengali, <i>khichari</i>
and many other variants) is an Indian food preparation made from rice
and lentil(dal), mainly with yellow Moong dal, or sometimes with
mixture of different kinds of lentils. Khichdi is commonly considered to
be a comfort and healthy food, as it needs very less spice and it is
also an One-Pot meal, with rice, lentil and vegetables are also cooked
together at one pot. Some fries, papad, achar and ghee accompanies it.<br />
<br />
<span style="color: #741b47;"><i><span style="font-size: large;">I</span></i></span>n Bengali tradition
it is customary to cook Khichuri/khichdi on rainy days. In India,
Khichdi is also the first solid that babies are introduced to. Rice and
lentils are simmered till mushy, seasoned with turmeric and salt and
fed to infants to introduce them to "adult" food.<br />
<span style="color: #741b47;"><i><span style="font-size: large;">E</span></i></span>arlier, I posted a simple<span style="color: #4c1130;"> <a href="http://www.recipejunction.in/2013/10/bengali-durga-puja-know-you-kolkata.html" target="_blank"><span style="font-weight: bold;">Bengali khichdi </span></a></span>recipe,
today I'm posting one shahi(royal) version of Khichudi, which
definitely gives me comfort and satisfaction. This is a bit different and with some special spices added, it tastes delicious. Especially during summer
time, Khichuri is just perfect for light lunch.<br />
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<span style="color: #073763;"><span style="font-size: 130%;">You Need :</span></span><br />
Basmati rice/or any flavoured rice : 1 cup<br />
Red lentil (masoor dal) : 1/2 cup<br />
Yellow lentil (Moong dal) : 1/2 cup<br />
<br />
Carrot : 1(chopped)<br />
Green beans : 7-8(chopped)<br />
Potato : 2 (medium-cubed)<br />
Cauliflower : 5-6 florets(chopped)<br />
<br />
Green peas : 1/3 cup<br />
Tomato : 1 (big), chopped<br />
Ginger paste : 1 tblsp.<br />
Garlic Paste : 1 tsp.<br />
Green chillies : 2-3 nos., slitted <br />
Cashew nuts: 10-12<br />
Raisins : 2 tblsp.<br />
Turmeric powder : 1 tsp.<br />
Red chilli powder : 2 tsp.(optional)<br />
Cumin powder : 2 tsp.<br />
Coriander powder : 2tsp.<br />
<span style="color: red;">Shahi Garam masala</span>(preferable) : 1 tsp. (or 2 tsp. biryani masala)<br />
<br />
<br />
Salt to taste<br />
Oil/ghee : 2-3 tblsp.<br />
<br /><span style="color: #990000;"><b>For Tempering :</b></span><br />
Dry Red Chilli : 2<br />
Bay Leaves : 2<br />
Cradamom : 3-4<br />
Cloves : 3-4<br />
Cinnamon stick : 2(1")<br />
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<span style="color: #ffff33;"><span style="font-size: large;"><span style="color: #073763;">How To : </span></span></span><ul>
<li>Wash rice and lentils seperately. Then soak the rice in little water, no need to soak the lentil, after 15 minutes drain water from rice and keep aside.</li>
<li>In a pan, heat 2 tblsp. ghee or oil, add tempering ingredients one by one, then add chopped vegetables except tomato and fry for couple of minutes. Now add tomato, green chillies and ginger-garlic paste, salt and all spice powders.
Stir and mix well, adding little water. When spices are well coated with vegetables, add washed rice and lentils. Mix well with the
vegetables.</li>
<li>Then add double the amount of water of the whole rice, lentil and vegetable mix. Add raisins and cashew nuts on top. Season with salt. Let it cook in medium flame. <span style="color: red;">Khichuri has to be soft but not overcooked or mushy</span>.
So adjust water accordingly. If needed, add little more water to cook.
When rice and veges are cooked, water should also evaporate.<br />
</li>
<li>Last, but not the least, sprinkle 1 tblsp. of ghee allover the khichuri and remove from heat.</li>
<li>Serve always hot. Khichuri tastes divine when hot.<br />
</li>
</ul>
Serve with some fries or Papad and some freshly made salad. I serve today with some potato, Papad, Fish fries and Omelette. In Bengal, <a href="http://indranid.blogspot.com/2009/10/beguni-or-brinjal-fritters.html"><span style="color: #33ccff; font-weight: bold;">Beguni</span></a> (deep fried eggplant coated with gram flour or besan) and <a href="http://www.recipejunction.in/2013/10/bengali-durga-puja-know-you-kolkata.html" target="_blank">mixed vegetable dish(Labra)</a> are most common accompaniment with khichudi.<br />
<br />Do try it...............and Let me know in comments if you have liked it or not.<br />
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Stay well, everyone and be kind to everyone in this tough time.<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-3626908983046719362020-03-18T04:37:00.098+08:002021-01-12T03:55:05.177+08:00Stuffed Sattu Paratha or Chatur Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #cc0000;"><span style="font-size: x-large;">H</span></span></i><span style="font-size: medium;">ope everyone is taking care of themselves, friends and family. We all have to help ourselves, keep unity and stay together in this tough time, the Whole World is facing. Self-quarantine and social distancing are the two key words we all have to remember right now.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: medium;"> </span><br />
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<span style="color: #cc0000;"><i><span style="font-size: large;">A</span></i></span><span style="font-size: medium;">nd I believe if we are immuned enough from inside, we can fight such viruses efficiently. Sharing one such recipe, which can give you more power to fight with any diseases.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: medium;"> </span><br />
<span style="color: #cc0000;"><i><span style="font-size: large;">S</span></i></span><span style="font-size: medium;">attu, made from roasted Bengal Gram(Chana dal/Cholar dal), is called "the poor man's protein", is a flour-like ingredients which is high in protein and often called, 'the powerhouse of energy". <span face=""trebuchet ms" , sans-serif"><span><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">It </span></span></span></span>is good for suppressing diabetes and high blood pressure. <span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">It's
high on protein, insoluble fiber, which makes it good for your
intestines and is low on glycemic index, making it safe and beneficial
for diabetics. Plus it has good proportions of iron, manganese,
magnesium and is low on sodium too.</span></span></span></span></span></span></span></span>.</span><br />
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</div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span face=""Trebuchet MS", sans-serif"><span style="font-size: small;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span style="color: #cc0000;"><b><span style="font-size: large;">S</span></b></span><span style="font-size: medium;">ome
popular food items made with Sattu is Litti (a popular food item made
in Bihar), Sattu Sharbat etc. Anything you add this flour into upgrades
the taste instantly. I often make Sattu paratha, Sattu sharbat and Sattu
kabab at home. I even add some sattu regularly in my whole wheat flour
(atta) to make rotis. </span></span></span></span></span></span></span></span></span></span></span><span face=""Trebuchet MS", sans-serif" style="font-size: medium;"><span><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">The Sharbat made with Sattu, </span></span></span></span></span></span><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">is also a brilliant way to detoxify the system of greasy food. It also contributes generously to the growth of muscle mass. </span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #cc0000;"><i><span style="font-size: large;">S</span></i></span><span style="font-size: medium;">o, now let's move on to the recipe............it is very easy to make. It is like any other stuffed paratha, only the filling is made of sattu. You can serve these on breakfast, kid's or adult's lunch-box. It's very filling and nutritious. I often make it for breakfast, too.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: medium;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #cc0000;"><span style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;">W</span></span></span><span style="font-size: medium;">hat do you all do, when
you have to make these parathas beforehand? <span> </span>I make them and store in my <b><span style="line-height: 115%;"><span> </span><a href="https://vaya.in/casserole-hautecase" target="_blank" rel="noopener noreferrer"><span style="color: #741b47;">Casserole</span></a> </span></b>from Vaya,
which keep it as it is for long time. Aren't they pretty? They have varieties
kinds of household items which can make your life easier and your kitchen
prettier, like <span style="color: #741b47;"><a href="https://vaya.in/27-healthy-superfoods-eat-everyday/" target="_blank" rel="noopener noreferrer"><b><span style="line-height: 115%;">hot box</span></b></a>, </span>Flasks, Tumblers, lunchboxes etc.
I have become a huge fan of their pretty kitchen accessories. Have you checked
them yet? If not, quickly run over to their site.
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<![endif]--></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: medium;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHaecYvC9xs9Tl17hLpGe3TeVgHJCHM9KWrBTXao-DPP0RRGXY77GnL33jqZuLMzezKPSak02PQ4WjEJu318vqe6edEL8ns5ZgPaKZGlbaDWM-sSaGOySk6ekwh4pirJC-Bx7imZWghU/s1010/casserole-safety.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1010" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHaecYvC9xs9Tl17hLpGe3TeVgHJCHM9KWrBTXao-DPP0RRGXY77GnL33jqZuLMzezKPSak02PQ4WjEJu318vqe6edEL8ns5ZgPaKZGlbaDWM-sSaGOySk6ekwh4pirJC-Bx7imZWghU/w400-h336/casserole-safety.jpg" width="400" /></a></div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"><span style="font-size: large;">Without Much ado, lets check out the recipe..........................</span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #073763;"><span style="font-size: large;">You need ::</span></span><br />
<span style="font-size: medium;">Wheat Flour : 1 cup<br />
2-3 tblsp. for frying the parathas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: medium;"><br />
<span style="color: #990000;"><b>For the filling : </b></span><br />
Sattu : 1 cup<br />
Onion : 1, medium<br />
Ginger : 1 inch, chopped finely<br />
Green Chilli : 1-2, finely chopped<br />
Fresh Coriander leaves : a little<br />
Lemon Juice : 1/2 of a lemon<br />
Salt : 1 tsp.<br />
Oil : 1 tsp. </span><br />
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<span style="color: #073763;"><span style="font-size: large;"><br /></span></span>
<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
<ul style="text-align: left;">
<li><span style="font-size: medium;">Make a soft dough of whole wheat flour and make small balls out of the dough, keep aside. </span></li><span style="font-size: medium;">
</span><li><span style="font-size: medium;">How to make filling : Take all the ingredients except oil in a wide mixing bowl. Lastly add 1 tsp. oil. Mix everything very well using your hand. Finally, add very little water and make a soft dough. </span></li><span style="font-size: medium;">
</span><li><span style="font-size: medium;">Form medium lemon sized balls out of the sattu dough. Now stuff these sattu balls inside the whole wheat flour dough as you do for any stuffed paratha. Using a rolling pin, spread each dough ball at least 3-4 inches in diameter. </span></li><span style="font-size: medium;">
</span><li><span style="font-size: medium;">Heat a tawa in medium heat, apply oil on both sides and cook till parathas are fried. </span></li>
</ul>
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<span style="font-size: medium;"><br />
<span style="font-size: large;">Try this and I'm sure You'll would love it. You can eat these parathas as it is or with any achar(pickle), tomato ketchup or Chilli sauce.<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-45089965364673258562020-03-10T05:26:00.001+08:002020-03-10T05:29:31.813+08:00Macher kachori(Fish kachori) and Tak-misti Cholar Dal(Sweet n Sour Chana Dal)-<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i><span style="font-size: x-large;">K</span></i></span>achori is a very famous spicy snack, quite similar to Bengali Luchi or North Indian Poori by look. But the major difference between kachori and Poori is kachoris are mostly stuffed with something while Pooris are not. Both are made from White flour/maida. Almost every state of India has one or more varieties of kachoris among their popular food items.<br />
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<span style="color: #990000;"><i><span style="font-size: large;">L</span></i></span>ike, the Dal kachori of Uttar Pradesh, which is stuffed with Urad or Moong dal, besan and spices. Or famous Pyaz Kachori(onion kachori) of Rajasthan, Mawa Kachori of Jodhpur, Delhi's Raj kachori or Khasta Kachori, Bengal's winter favorite Karaishutir kachori (Green Peas Kachori), Dal Kachori(also popularly known as Dal Puri), Khasta kachori and many more across North, middle and eastern India. Kachoris are mostly served with runny potato curry or few types of chutney(green or tamarind chutney).<br />
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<span style="color: #990000;"><i><span style="font-size: large;">A</span></i></span>nother type of Kachori is quite famous across Bengal though not popular as streetfood is Fish kachori. As we all know that People of Bengal love to add fish in everything, we also make kachoris stuffing with spiced up minced fish, too and make a finger-licking, delicious snack called Macher Kachori/Fish kachori.You don't need much ingredients for this recipe.<br />
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<span style="font-size: large;"><span style="color: #073763;">You Need :: [Yields 7-8 kachoris]</span></span><br />
<span style="color: #990000;"><b><span style="font-size: x-small;">For the dough :</span></b></span><br />
Maida(white flour) : 1 cup<br />
Ghee : 2 tblsp.<br />
Salt : 1 tsp.<br />
Baking soda : a pinch<br />
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<span style="font-size: x-small;"><span style="color: #990000;"><b>For the stuffing :</b></span></span><br />
Fish pieces : 2, boiled/ lightly fried with salt<br />
Onion paste : 1 tblsp.<br />
Ginger-garlic paste : 1 tsp.<br />
Spices to be roasted : {Fennel seed : 1/4 tsp., Cumin seed : 1/4 tsp., black peppercorns : 5-6, cinnamon stick : 1, Cloves : 2-3, Dry red chilli : 1(small)}<br />
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Vegetable oil for frying the kachoris<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li>Take all the spices under <span style="color: #cc0000;">"Spices to be roasted"</span> on a hot tawa. Saute a little in low flame till spices slightly turn brown and roasted aroma comes out of them. Remove from heat and after cooling a bit, grind the spices finely and keep aside. You can store this spice mix in an air-tight container for future use. </li>
<li><span style="color: #990000;">Making of stuffing</span> ::You can either boil the fish with little salt added or lightly fry the fish pieces. Then remove the bone and skin of the fish. Mash nicely. Heat 1 tblsp. oil in a pan, add onion and ginger paste, saute for a minute, then add grounded spice mix in there and mashed fish.Add salt to taste and a pinch of sugar. Mix well everything and cook for 4-5 minutes till you have a smooth spiced up fish filling. remove and cool in room temperature.</li>
<li><span style="color: #990000;">Making of dough</span> :: take flour in a big bowl, add salt, baking soda and ghee. Mix well everything with the flour. Now make a soft dough adding just enough water. Keep aside for 30 minutes.</li>
<li class="MsoNormal" style="font-size: 16.8px !important; line-height: normal;"><span style="color: #990000;"><span style="font-size: small;">To make the kachoris</span></span> :<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">: Knead the dough once again and make small balls out of flour dough. With a rolling pin, widen each ball a
bit, put 1 tsp. of filling in the center, and seal it again carefully
from all sides. Make a round ball again. Stuff other flour balls
with filling same way like this.</span></span></li>
<li class="MsoNormal" style="font-size: 16.8px !important; line-height: normal;"><span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Now
take one stuffed ball and flatten the ball 3-4 inch wide pressing
very gently. Take care not to break the outer cover. The filling
should not come out of it. Heat
enough oil in a pan for deep frying. Carefully drop one rolled out kachori into oil through the side of the pan. Press one side of it with a spatula, once that side is puffed up, flip to the
other side and fry until lightly browned. Take out from oil. Drain the
excess oil on a paper towel. Fry the other kachoris similarly. </span></span></li>
<li class="MsoNormal" style="font-size: 16.8px !important; line-height: normal;"><span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Serve hot. I serve this fish kachori with a very unusual accompaniment, Tak-Misti Cholar Dal(sweet and sour Chana Dal) and they taste really great together.</span></span></li>
</ul>
<span style="color: #990000;"><span style="font-size: x-large;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Misti Cholar Dal </span></span></span><br />
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<span style="color: #073763;"><span style="font-size: large;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">You Need :</span></span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Chana Dal : 1/2 cup</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Tomato : 2, medium, quartered</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Turmeric Powder : 1 pinch </span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Butter : 1 tsp.</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Ghee : 2 tsp. </span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Bay Leaf : 1</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Fresh Ginger : 1 inch, choppe finely</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Hing/Asofoetida : 1 pinch</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">grated fresh coconut : 1/2 cup</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Cumin seed : 1 tsp.</span></span><br />
<span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Jaggery(sugarcane jaggery works better) : 2 tblsp. </span></span><br />
<span style="color: #073763;"><span style="font-size: large;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;"><br /></span></span></span>
<span style="color: #073763;"><span style="font-size: large;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">How To :</span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Wash and soak dal for an hour. Then take a big saucepan, boil 4 cups of water, when water boils add dal. When dal is half cooked, add turmeric powder, salt, butter and quartered tomato pieces. Cook till dal is soft. Remove from fire.</span></span></li>
<li><span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Heat ghee in a pan, temper it with bay leaf, fresh ginger slices and cumin seed. Immediately add grated coconut, saute for couple of minutes, then add cooked dal into it. Now add hing and jaggery. Mix well. The taste will be sweet n sour.</span></span></li>
<li><span style="font-size: 19.22px !important;"><span style="font-family: "times new roman" , "serif"; font-size: 19.22px;">Season with salt and serve with hot kachoris. </span></span></li>
</ul>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-12598948014992240802020-03-01T04:50:00.000+08:002020-03-01T04:50:31.172+08:00Palak-Dhonepata Chicken (Saag Chicken/Spinach-Coriander Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i><span style="font-size: x-large;"> I</span></i></span>f I don't post this, it will be injustice to this dish. Palak or spinach being the main ingredient of this dish, which is a winter green in India, I cooked this dish few times during winter and took the pictures but couldn't post the recipe yet. Today, I was determined to post the recipe before winter finally says goodbye to us. Though Spinach is nowadays available throughout the year, but it tastes best during winter and I practice seasonal food eating habit and only love the fresh taste of seasonal food.<br />
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<span style="color: #cc0000;"><i><span style="font-size: large;">S</span></i></span>aag Chicken or Spinach/Green Chicken is basically a semi-thick Chicken curry cooked along with combination of greens or only with one type of green. Sometimes, Spinach, fenugreek, kale, mustard all these greens are combined and cooked with chicken. You can also cook with just one type of green, i.e., with only spinach(palak) or only fenugreek greens(methi Saag). In any way you cook, it is going to give you a flavourful and nutritious chicken dish, full of nutrients loaded with iron, calcium and protein.<br />
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Do not think that it is a difficult dish to cook, if you go thru the recipe below, you'll know how easy it is to cook. You do not need much ingredients and it can be served within an hour, just like any other chicken dish. Let's check what all we need to cook this delicacy.....<br />
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<span style="color: #073763;"><span style="font-size: large;">All You Need ::</span></span><br />
Chicken(whole chicken) : 1, cut into medium pieces<br />
Spinach : 1 bunch<br />
Coriander leaves : 1 bunch<br />
Yogurt/Dahi : 2 tblsp. <br />
Onion : 2-3, finely chopped <br />
Ginger-garlic paste : 2-3 tblsp.<br />
Green chilli paste : 1 tblsp.<br />
Tomato Paste/puree of 1 big tomato <br />
Turmeric Powder : 2 tsp.<br />
Cumin Powder : 3 tsp.<br />
Coriander powder : 3 tsp.<br />
Red Chilli Powder : to taste<br />
Grounded Black Pepper Powder : 1 tblsp. <br />
Nutmeg Powder : 1 tsp.<br />
Salt to taste<br />
Oil : 2 tblsp.<br />
Fresh Cream : 2 tblsp.(optional) <br />
Fresh coriander leaves : to garnish<br />
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<span style="color: #990000;"><b>Whole spices :</b></span><br />
Bay leaves : 1-2<br />
Cloves : 2-3<br />
Cardamom : 2<br />
Cinnamon Stick : 2<br />
Cumin seeds : 1 tsp.<br />
Black Pepper seed : 7-8 no.(optional)<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li><span style="color: #990000;"><b>How To Puree the spinach ::</b></span> Clean the spinach leaves well. Boil little water in a pot. Add a pinch of salt and allow the spinach to cook for 2-3 minutes. Take the pot from heat, drain and allow it to cool. Then place them in a blender and puree with a bunch of fresh chopped coriander leaves. Keep aside.</li>
<li><span style="color: #990000;"><b>Marination :: </b></span>marinate chicken pieces with yogurt, half of the ginger-garlic paste and green chilli paste, little salt and black pepper powder for at least one hour. Overnight marination gives excellent flavour and taste.</li>
<li><span style="color: #990000;"><b>Cooking ::</b></span> Heat oil in a pan, temper the oil with ingredients listed under "Whole Spices". Immediately, add chopped onions and saute them till they start to caramelize, add rest of the ginger-garlic paste and green chilli paste. Saute for a minute and then add all powdered spices except nutmeg powder and pureed tomatoes. </li>
<li>When spices are cooked and oil separates the masala mix, add marinated chicken pieces in the pan and keep cooking till masala get mixed with chicken. Add 1 cup of warm water. Add seasoning and let it cook, covered with a lid. </li>
<li>When chicken is almost done and add pureed spinach. Mix well and let it cook for another 5-7 minutes. Check the seasoning, lastly add nutmeg powder. The gravy would be of semi-thick consistency which goes well with plain rice, pulao or even with any kind of Indian bread. </li>
<li>Lastly, when you have your desired consistency of gravy, add fresh cream and mix well with the gravy. This step is totally optional but it adds a great taste to the gravy, I think. Serve in the serving bowl and garnish it with some more fresh cream and fresh coriander leaves. </li>
</ul>
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So are you going to prepare this dish before the season of Spinach/palak ends? Do it and get the goodness of iron and protein from one single dish. Enjoy.................<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-42883876462104539572020-02-15T15:50:00.000+08:002020-02-15T15:50:00.116+08:00Nigella Lawson's Lemon Madeira Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;">H</span></i></span>ave you heard about "Madeira Cake" ? Look up!! That's the madeira cake.<br />
Madeira cake is originated in England around the 1800s, and that its
name, Madeira, is named for the wine it often accompanies.
Madeira
wine is a fortified Portuguese wine made in the Madeira Islands. To
accompany this wine, this cake was developed, which consists only of
butter, sugar,
eggs and flour. Lemon Madeira is another version of the original cake
where lemon juice and zest are later often added to give it a
slight tang.<br />
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<span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>his is a simple but very addictive cake which goes so well with your evening tea/coffee. If I say 'addictive', then it's really addictive just like chocolate. The recipe I followed is from Nigella Lawson, from her book"How to become a domestic Goddess", where she shared her mother-in-law's Madeira cake recipe. <br />
I decided to try this Lemony version as I love lemony taste in my bakes.<br />
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<span style="color: #073763;"><b><span style="font-size: large;">All You Need :</span></b></span><br />
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All-purpose flour : 13/4 cup<br />
Unsalted butter, at room temperature : 2/3 cup<br />
White Sugar : 2/3 cup<br />
Egg, at room temperature : 2<br />
Baking powder : 1 tsp<br />
Salt : 1/4 tsp.<br />
Zest of a whole lemon, keep 1/2 tsp aside for sprinkling on top<br />
Lemon juice : juice of 1 big sized lemon<br />
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<span style="color: #073763;"><b><span style="font-size: large;">How To :</span></b></span><br />
<ul style="text-align: left;">
<li>Preheat oven to 180 C. Butter a Loaf/round tin and line the bottom with parchment paper. Set aside.</li>
<li>Take flour, baking powder and salt in a small bowl. Whisk well to evenly distribute the baking powder and salt. Sieve together and keep aside.</li>
<li>In a mixing bowl, cream butter, sugar and lemon zest on high speed until
light and fluffy. Add in 1 egg at a time and beat on medium speed until
incorporated. Beat in the lemon juice on low speed. Add in the flour
mixture little by little and beat on low speed until almost incorporated. </li>
<li>Pour the cake batter into the prepared tin and using the spatula,
spread the batter to the edges evenly. Sprinkle with 1/2 tsp. lemon zest keep aside and bake for 40-45 minutes, until the top is golden-brown and a
skewer inserted into the center comes out clean. Let cool on a wire rack
completely before serving.</li>
<li>Serve cutting into pieces with tea/coffee.</li>
</ul>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-90106272554610996562020-02-07T15:59:00.000+08:002020-02-07T15:59:35.235+08:00Chinese Kidney Beans and Potato<div class="separator" style="clear: both; text-align: center;">This is a Chinese appetizer. It also goes very well as a side dish with your main meal like with Fried rice or just plain rice. I found this recipe in a Chinese cookbook and was totally unaware of such recipe in Chinese cuisine before that. I just love the dish. I cook it quite often when I want something different, something tangy. Try it sometime and let me know. I am sure you all will love this dish.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>You Need :<br>4 medium size potatoes, cut into medium big chunks<br>1 cup red kidney beans, boiled<br>2 tbsp. oil<br>3 scallions, sliced<br>1 large red chilli, deseeded and sliced<br>2 garlic cloves, crushed<br>2 tbsp. soy sauce<br>1 tbsp. sesame oil<br>Salt and ground black pepper to taste<br>2 tbsp. chilli sauce<br>For garnishing<br>1 tbsp. sesame seeds<br>Fresh cilantro or parsley, finely chopped<br><br>How To :<br><ul><li>Boil the potatoes until they are just tender. Do not overcook them. Drain and cut into medium big chunks.</li><li>If you are using canned kidney beans, drain and set aside.</li><li>Heat oil in a preheated wok or large frying pan, stir-fry the scallions and chilli for about 1 minute, then add garlic and fry for another 1 minute.</li><li>Add the potatoes, stirring well, then the beans and finally add the soy sauce and sesame oil.</li><li>Season to taste with salt and black pepper powder and cook until they are well-mixed with seasoning. If you like it little hot, add chilli sauce at this point and mix well or you can leave this part.<br></li><li>Garnish with sesame seeds and chopped coriander or parsley. Serve hot.</li></ul></div>Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-76132776444441309482020-01-29T05:53:00.002+08:002020-01-29T05:53:53.951+08:00Vasant Panchami/Saraswati Puja and Bhoger Khichuri<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;"><i><span style="font-size: x-large;">V</span></i></span>asant Panchami is a festival that marks the onset of season, Spring after a chill winter. "Vasant" means Spring and "Panchami" means fifth, therefore, Vasant Panchami is celebrated every year on the fifth day of month of Magh(February-March). The festival also celebrates the agricultural fields' ripening with the yellow flowers of Mustard crop, which Hindus associate with Goddess Saraswati's favorite color, yellow.<br />
<span style="color: #cc0000;"><i><span style="font-size: x-large;">G</span></i></span>oddess Saraswati symbolizes creative energy and is considered as a goddess of knowledge, art, music, wisdom and learning. In Bengal, Saraswati Puja is arranged in all educational institutions like in all schools, colleges, art & music schools etc and in almost all Bengali homes who has school and college going children. As Goddess saraswati loves yellow, all the girls and women wear yellow coloured clothes that day and offer puja to Goddess. Poetic and musical gatherings are held in some communities in reverence for Saraswati.<sup> </sup>Among other food items like, fruits and sweets, This Khichuri(Rice and lentil mishmash) along with some fries and curry are also offered in many homes and then distributed among family members, neighbours and friends.<br />
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<span style="color: #cc0000;"><i><span style="font-size: large;">T</span></i></span>oday I'm sharing the recipe of this Khichuri which can be offered to any puja. As it is offered to God, it is made without onion and garlic. <br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :: </span></span></div>
<div>
Gobindobhog/Basmati Rice : 1 cup <br />
Moong dal: 1 cup</div>
<div>
Green peas: ½ cup</div>
<div>
Potato (optional) : 3-4</div>
<div>
Ginger, minced: 1 tbsp.</div>
<div>
<div>
Turmeric: 1 tsp.</div>
<div>
Red chili: 1 tsp.</div>
<div>
Cumin: powder : 1 tsp.</div>
</div>
<div>
Ghee (clarified butter): 2 tbsp </div>
<div>
Salt to taste</div>
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<div>
<span style="color: #cc0000;"><b>Spices to temper :</b></span></div>
<div>
Bay leaf: 1</div>
<div>
Dry red chili: 1</div>
<div>
Green cardamom : 4-5</div>
<div>
Cinnamon stick: 1, 1” piece</div>
<div>
Clove: 4-5</div>
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span> </div>
<div>
<span style="font-size: 16px;"></span></div>
<ol style="text-align: left;">
<li><span style="font-size: small;">Dry roast moong dal on medium low flame until it turns slightly brown, then wash it well. Soak dal in little water for at least 1/2 an hour, drain and set aside. Wash rice and set aside.</span></li>
<li>Heat ghee in a large heavy bottomed pan until melted, fry the potato pieces slightly adding a pinch of salt. Remove the potatoes and temper the ghee with spices mentioned in the "spices to temper" list.</li>
<li>Once spices start spluttering, add ground spices, grated or pasted ginger into the pan and mix lightly with a dash of water until ghee separates from masala. Add fried potatoes and peas now and cook for 2-3 mins.</li>
<li>Add soaked moong dal and rice now and mix well with the spices. Add 2 cups of hot water along with salt to taste and bring it to boil. Cover the pan with a lid and cook until rice and lentil,both are cooked. </li>
<li>Lastly add 1 tsp. Of ghee on the top, check the seasoning and remove from heat.</li>
</ol>
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<div>
Serve this khichuri with any vegetable made without onions and garlic, like bandhokopir ghonto(dry cabbage curry) or cauliflower curry.<br />
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Finally, ending this post with this <b><span style="color: #4c1130;">Saraswati Vandana</span></b>....if you or your children are somehow associated with any kind of art, literature, music and learning, as we all are, recite this mantra to get her blessing.<br />
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" Jaya Jaya Devi Charachara Sare <br />
Kuchojugosobhito Muktahare<br />
Veena Ranjita Pustakahaste<br />
Bhagabati Bharati Devi Namohastute !"<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-92000359022138957242020-01-14T15:18:00.001+08:002020-01-14T15:18:24.749+08:00Choco Peanut Butter Almond Cookies<div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div class="separator" style="text-align: start; clear: both;">Hope you all had a joyous winter vacation and ready to start fresh for another year. I made quite a few batches of Christmas Fruit cake, Ginger cake and this Choco Peanut Butter Almond cookies for the kids during holiday. It was super yummy and filling, just perfect for kids' evening snack. So sharing the recipe with you all. </div><div class="separator" style="text-align: start; clear: both;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr-OjxOgpEgx82pLND7DnnJE-sTZf7Zu5VBSan_i73Qz4-BjQLYlA9rGSaTVFq7QV6qiSuomil2JClLQG1sMDDiBAa5NiKFJt_uAJKxm0wmE7jBRWc83XL0QA1eGkokZ8Wz5V21b9OA4/s1600/1578948303610555-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr-OjxOgpEgx82pLND7DnnJE-sTZf7Zu5VBSan_i73Qz4-BjQLYlA9rGSaTVFq7QV6qiSuomil2JClLQG1sMDDiBAa5NiKFJt_uAJKxm0wmE7jBRWc83XL0QA1eGkokZ8Wz5V21b9OA4/s1600/1578948303610555-0.png" width="400">
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</div><br></div><div><b>You Need</b>:<br></div><div>Unsalted Butter : 1/2 cup</div><div>Sugar : 1/2 cup, powdered</div><div>Egg : 1</div><div>All purpose Flour : 3/4 cup</div><div>Cocoa Powder : 1/2 cup</div><div>Baking Powder : 1 tsp.</div><div>Baking Soda : 1/4 tsp.</div><div>Peanut Butter : 3/4 cup</div><div>Almonds : 1/2 cup, roughly chopped</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><b>How To :</b> </div><div>* Preheat oven to 175 C . Prepare a baking tray by greasing it with butter or just lay a baking paper on it. Keep aside.</div><div>* In a bowl, mix flour, cocoa powder, baking powder and baking soda. In a mixing bowl, beat butter, sugar and egg. Add peanut butter and again mix well. Now sieve the flour mixture and add in the mixing bowl. </div><div>* Mix flour mixture and the wet mixture together and knead into a soft dough. Keep the dough in the refrigerator for 1/2 an hour.</div><div>* After 1/2 an hour, take out the dough and make lemon sized balls out of it. You can make at least 20-22 cookies out of the dough.</div><div>* Take one ball on your palm and spread a little by pressing between your palms. Place them on the prepared baking tray keeping 1 inch space in between. </div><div>* Place the baking tray in the middle rack of the oven and bake for 15-18 minutes . </div><div>* When done, cool the cookies in room temperature. Consume after it cools completely. </div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-74155821677596975592019-12-24T05:07:00.000+08:002020-12-15T14:41:29.554+08:00Fruit & Nut Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;"><i><span style="font-size: x-large;"> Y</span></i></span>aaay !!!!!!!!!!!! Finally, it's Christmas time. And It's Jingle time everywhere...........the most celebrated festival of this world...celebration of birth of Jesus Christ. And within few days we'll finish up a whole year and start a fresh new year. Time for new resolution, time for a new start of another year of living in this beautiful world but before that it's time for the joyous time of the year.<br>
<span style="color: #990000;"><b><i>So, wishing everyone, especially to all my readers and followers, A Very Merry Christmas and Happy New year. </i></b></span><br>
<span style="color: #cc0000;"><i><span style="font-size: large;"> T</span></i></span>his post is dedicated to the last significant festival of the year, Christmas. Just like Fruit & Nut Cake, Fruit & Nut cookies are also very popular and beloved. Not only for Christmas, kids will love these cookies all year round. We love them in our family. But this time, I made these specially for Christmas to distribute among friends. I have already the traditional Fruit & nut cake, both eggless and with egg version on my blog. Anyone interested, please go thru the links posted below the recipe.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-eEo38i9VHY8MEAl9O8LSwb7NP5oT8i_C848fArUITNCzsvwJxAGbBy41VLlnszcIxWXYh4NU64HTvIQRZt3HYm4cZ6yTh7XWt3FwfohVYXm2eOgCHuig4MB_igbuxGdoALizTBSQCA/s1600/fruit-nut+cookies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="497" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-eEo38i9VHY8MEAl9O8LSwb7NP5oT8i_C848fArUITNCzsvwJxAGbBy41VLlnszcIxWXYh4NU64HTvIQRZt3HYm4cZ6yTh7XWt3FwfohVYXm2eOgCHuig4MB_igbuxGdoALizTBSQCA/s640/fruit-nut+cookies+4.jpg" width="397"></a></div>
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So, without much ado, here goes the recipe............<br>
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<span style="color: #073763;"><span style="font-size: large;">You Need : {yields 12-16 cookies}</span></span><br>
All Purpose Flour : 1 1/2 cup<br>
Butter(unsalted) : 3/4 cup<br>
Sugar(white/brown) : 3/4 cup<br>
Eggs : 2<br>
Baking Soda : 1 tsp<br>
Salt :1 tsp.<br>
Milk : 3-4 tblsp. <br>
Dried Cranberries : 1/4 cup<br>
Dates : 1/4 cup<br>
Mixed Nuts : 1/2 cup<br>
Candied Orange/lemon peels : 1/4 cup<br>
Pure Vanilla Essence : 1 tsp.<br>
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br>
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<li>Preheat oven to 175 degrees C. Prepare a baking tray covered with baking sheet or just grease it well with butter and sprinkle little flour on it. Dust off the excess flour.</li>
<li>In a bowl, mix all the dry ingredients together, i.e., flour, baking soda and salt. In another bowl, mix all the wet ingredients. Take butter and whisk on medium speed until smooth. Add sugar, and mix until
pale and fluffy, about 3 minutes. Mix in eggs one at a time until
combined, lastly mix in vanilla.</li>
<li>Now add flour mixture in the wet mixture and mix until just combined. Stir in cranberries, dates, nuts and orange peels. DO not use the electric beater any more, use a spatula to mix the nuts int the batter and prepare a soft dough. </li>
<li>Divide the dough into two portions and using a baking or parchment paper, prepare a log shaped cookie dough and refrigerate both the cookie dough for at least 4-5 hours or overnight.</li>
<li>When done, cut 1/2 inch round cookies from the dough and place them on prepared baking tray keeping an inch in between the cookies. Place the trays on medium rack in the oven and bake for 15-20 minutes. </li>
<li>When done, cook on wire rack. After it cool down, store them in an air-tight container. </li>
<li>Enjoy with tea/coffee/milk.</li>
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<span style="color: #660000;"><span style="font-size: large;"> </span></span><br>
<span style="color: #660000;"><span style="font-size: large;">Christmas recipes ::</span></span><br>
**<a href="http://www.recipejunction.in/2014/12/eggless-butterless-christmas-fruit-cake.html" target="_blank"><span style="color: #4c1130;">Eggless & butterless Christmas fruit cake</span></a><br>
<span style="color: #4c1130;">**<a href="http://www.recipejunction.in/2016/12/dundee-cake-famous-scottish-fruit-cake.html" target="_blank">Christmas Fruit & Nut cake(with egg version) </a></span><br>
**<a href="http://www.recipejunction.in/2015/12/lekach-spiced-honey-ring-cake.html" target="_blank"><span style="color: #4c1130;">Lekach or Spicy Honey Ring Cake </span></a><br>
**<a href="http://www.recipejunction.in/2016/12/dundee-cake-famous-scottish-fruit-cake.html" target="_blank"><span style="color: #4c1130;">Dundee - Scottish Fruit & nut cake </span></a><br>
<span style="color: #4c1130;">**<a href="http://www.recipejunction.in/2017/02/orange-n-chocolate-marble-cake.html" target="_blank">Orange & Chocolate Marble Cake </a> </span><br>
<span style="color: #4c1130;">There are many more cake and cookies recipe, suitable for Christmas, please go thru my <i><a href="http://www.recipejunction.in/2009/08/recipe-index.html" target="_blank"><b><span style="font-size: large;">recipe collection </span></b></a></i>link </span><br>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-14665934258787887542019-12-14T21:02:00.002+08:002019-12-15T04:43:03.777+08:00Keema Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;">W</span></i></span>ith the onset of some slightly chill morning, my foodie minds reminds me that it's time for all sorts of parathas to devour. One such Sunday evening, my mind was telling me to have some spicy keema paratha and my blogger side of mind also reminded me that I havn't shared the recipe of my favorite keema paratha on the blog yet. What then, I had to satisfy the both side of my mind and made these delectable finger-licking keema paratha for dinner and sharing the recipe with you today.<br />
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<span style="color: #990000;"><i><span style="font-size: large;">K</span></i></span>eema Paratha is soul food for keema lovers for sure. You can use chicken or mutton keema as per your choice. Both are my favorite but this time I made them with chicken. You do not need anything with this by side, just any kind of pickle will do the magic. They are self-sufficient to give you the total satisfaction. <br />
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<span style="font-size: large;"><span style="color: #073763;">You Need ::</span> </span>{ makes 6 parathas}<br />
Whole Wheat Flour : 1 cup<br />
Salt : 1 tsp.<br />
Ghee/oil : 1 tblsp.<br />
Enough water to knead the dough <br />
<span style="color: #660000;"><b>{for the stuffing} </b></span><br />
Chicken Keema : 250 gms.<br />
Onion : 1(medium)<br />
Ginger-garlic paste : 1 tblsp.<br />
Green chilli : 2, chopped<br />
Red chilli Powder : 1-2 tsp.(to taste)<br />
Turmeric Powder : 2 tsp.<br />
Coriander Powder : 2 tsp.<br />
Tomato Puree : 2 tblsp.<br />
Coriander leaves for garnishing <br />
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<span style="color: #073763;"><span style="font-size: large;">How To:</span></span><br />
<div>
<ul style="text-align: left;">
<li style="font-size: 21.6px !important; line-height: 26.4px !important;">Take atta (wheat flour) in a bowl, add salt and oil, mix well. Make a pilable dough adding enough water, cover it with a wet cloth and keep it aside.</li>
<li style="font-size: 21.6px !important; line-height: 26.4px !important;">You can either take fresh meat and remove bones, skin, and fat from meat and cut into 1 to 2 inch size pieces and then mince all the meat pieces or you can buy minced chicken from market.</li>
<li style="font-size: 21.6px !important; line-height: 26.4px !important;"><span style="color: #990000;">Preparing the Keema stuffing </span>: Heat
a pan add oil. Fry onions, add ginger garlic paste and green
chilies. Add the minced chicken now and mix well. Saute till meat turn slightly brown. Add all the spice powders one by one and lastly add tomato puree. Mix everything together and season with salt. Cook till all the moisture from meat dried up. Lastly, add coriander leaves and transfer it to a plate to cool down. </li>
<li style="font-size: 21.6px !important; line-height: 26.4px !important;">Now roll out equal sizes of ball from the dough.Take each ball, spread a little, put 1-2 tblsp. of stuffing, gather all ends and cover the stuffing and roll again into a ball. Then
roll with a rolling pan without pressing too hard (then it'll break and
stuffing will come out) into a 3-4" round disc. Similarly stuff other
flour balls and flatten them.</li>
<li style="font-size: 21.6px !important; line-height: 26.4px !important;">Now heat a tawa or flat frying pan, add little oil/ghee at a time, place one paratha and fry in medium flame till golden brown on one side, then
flip to the other side, add 1 tsp. oil/ghee and fry that side till golden
brown. Fry parathas in medium flame, otherwise it will turn hard. </li>
<li style="font-size: 21.6px !important; line-height: 26.4px !important;">Now keema paratha is ready to serve. Serve with any kind of pickle and some raita/salad by the side.</li>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-12506831939563604842019-11-14T05:21:00.000+08:002019-11-14T05:21:23.638+08:00Patol Kasha (Fried pointed gourds coated with rich n thick gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;"> P</span></i></span>arwal or Patol(in bengali) or Pointed Gourd is a very tasteful summer vegetable which has huge health benefits and one of my favorite vegetable. It contains abundant amount of Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, calcium, magnesium, potassium and phosphorus.<br />
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<span style="color: #073763;"><b>Its list of health benefits include :</b></span><br />
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<li>Its good amount of fiber content helps in digestion and also treats gastrointestinal and liver problems.</li>
<li>This vegetable contains less calories and yet it can keep stomach full for longer, thus, further reducing your urge to eat</li>
<li>The seeds present in parwal are beneficial in reducing constipation and
digestive problems. </li>
<li>Anti-oxidants present in Pointed Gourd helps to
reduce aging signs.
It is also helpful in reducing fine lines.</li>
<li>Pointed Gourd boosts immune system. It is very beneficial in providing
relief from fever, cold-cough, skin infection and injuries.</li>
<li>By eating parwal, stomach worms get reduced.</li>
</ul>
<span style="color: #990000;"><i><span style="font-size: large;">I</span></i></span>t is one of the beloved vegetable in any Bengali household and quite a number of delicacies are cooked using this vegetable. I have posted quite a few favorite delicacies too in my blog like, <a href="http://www.recipejunction.in/2012/10/traditional-festive-dish-of-bengali.html" target="_blank"><span style="color: #274e13;"><b>Patoler Dolma</b></span></a>(non-veg version), <span style="color: #274e13;"><b><a href="http://www.recipejunction.in/2015/10/niramish-patoler-dolmadormaveg-version.html" target="_blank">Niramish Patoler Dorma</a>(veg version), <a href="http://www.recipejunction.in/2013/08/patol-posto-parwalpointed-gourd-cooked_7.html" target="_blank">Patol Posto</a></b></span>, <a href="http://www.recipejunction.in/2013/08/patoler-narkel-charchari-stri-fried.html" target="_blank"><span style="color: #274e13;"><b>Patol Narkel Charchari</b></span></a> and some more. Check my Recipe Collection page for more such recipes.<br />
<span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>oday I'll share another such Bengali Delicacy I cook often on special ocassions, i.e., Patol Kasha or Bhuna. Not much ingredients are needed to prepare this dish. But the list of ingredients is quite interesting. From the pic you can understand that, this dish will go well with steamed rice as well as with simple pulao. Let's check the list of ingredients ASAP.............<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need ::</span></span><br />
Patol/Pointed Gourd : 6-7<br />
Onion : 2, medium/ 1, big<br />
Ginger paste : 1 tsp.<br />
Garlic paste : 1 tsp.<br />
Green chilli paste : 1/2 tsp.<br />
Tomato : 1, big, make into paste<br />
Cashewnut : 7-8 nos<br />
Raisins : 5-6 nos <br />
Poppy seed paste : 1 tsp.<br />
Turmeric Powder : 2 tsp.<br />
Coriander Powder : 2 tsp.<br />
Cumin Powder : 2 tsp.<br />
Red chilli powder : to taste<br />
Garam Masala Powder : 1 tsp. [Grounded powder of 2-3 cardamoms, 2-3 cloves and 1 small cinnamon stick]<br />
Oil(mustard oil preferably) : 3-4 tblsp. <br />
Ghee : 1 tblsp.<br />
<span style="color: #660000;"><b>Spices to temper :</b></span><br />
Bay leaves : 2<br />
Cardamom : 3-4<br />
Cloves : 3-4<br />
Cinnamon : 1-2 sticks<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li>Cutting the patols/parwals : There s a certain way of cutting teh vegetable for this recipe. First, cut the both ends of a patol, then scrape out the skin of the patol from all sides. Then just make few slits on the body of a patol. And you are done. Similarly, cut all the vegetables, wash and pat dry all of them. Marinate all of them with little salt and turmeric powder and keep aside for at least 30 minutes. </li>
<li>Preparation : i) Make a thick paste of tomato. ii) Soak cashew nuts and raisins for 15 minutes and then make a paste of them adding poppy seed in it. Set aside.</li>
<li>Heat about 2 tblsp. oil in a pan and fry the vegetables from all sides till they are brown. Remove from heat and drain them on a kitchen tissue. </li>
<li>Now prepare the gravy. Heat 1 tblsp. oil in a pan, add sliced onions. Fry till onions turn just golden, remove and drain on a kitchen towel. In the same oil, add cardamoms, cloves, cinnamon and bay leaves. Add ginger-garlic-green Chilli paste and all the spice powders. Add tomato puree and cashew-raisin-poppy seed paste. </li>
<li>Now add the fried onions and mix well with the spices. When oil leaves the spices, add the fried parwals or pointed gourds. Add 1/2 cup of warm water and in medium flame cook with lid on till parwals are soft. Add salt to taste. Parwals cook very fast. </li>
<li>When the gravy thickens, add ghee and garam masala powder and mix well. Saute for couple of more minutes and when gravy coats the parwals nicely, remove from heat and serve hot.</li>
</ul>
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Enjoy this delicacy before season goes away. There are few more days, this vegetable will be available in the market. So try it out soon............<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-52743913231226313252019-11-03T00:34:00.000+08:002020-03-08T23:20:23.584+08:00Chicken Koftas in Butter Masala Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;"> C</span></i></span>hicken Koftas in Butter masala gravy was an experiment on a certain day to impress daughter as both are her favorite things to eat. The experiment was definitely a success as koftas soaked in butter masala gravy tasted so yummy. So thought to share the idea here. Usually, I add koftas in usual onion-tomato based gravy.You can check my <a href="http://www.recipejunction.in/2012/10/insight-of-kolkata-durga-puja-malai.html" target="_blank"><span style="color: #660000;"><b>Malai Kofta </b></span></a>recipe which is cooked in onion-tomato based gravy. You can also check <span style="color: #990000;"><a href="http://www.recipejunction.in/2012/01/soya-malai-kofta-curry-completely-vegan.html" target="_blank"><b>Soya malai kofta</b></a></span>, where I cooked veg koftas with soyabean. </div>
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<span style="font-size: large;"><span style="color: #073763;">You Need :</span></span><br />
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<span style="color: #cc0000;"><b>For the koftas:: </b></span><br />
<br />
Minced Chicken : 250 gms.<br />
Ginger paste : 1/2 tsp.<br />
Garlic paste : 1/2 tsp.<br />
Coriander Powder : 2 tsp.<br />
Cumin Powder : 1 tsp.<br />
Red Chilli Powder : 1-2 tsp.<br />
Fresh chopped coriander leaves : a handful<br />
Salt to taste<br />
Besan(chickpea powder) : if needed to bind the koftas<br />
Oil : 2 tblsp. <br />
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<span style="color: #cc0000;"><b>For the gravy :</b></span><br />
<br />
Onion : 2 medium onion<br />
Ginger paste : 1 tsp.<br />
Garlic paste : 1 tsp.<br />
Tomato : 3 medium tomatoes<br />
Green chillies : 2(optional)<br />
Cashew nut : 10-12<br />
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B<span class="wpurp-box" style="font-size: 16.8px !important; line-height: 23.52px !important; position: static; text-align: inherit; vertical-align: inherit;"><span class="wpurp-recipe-ingredient-name" style="font-size: 16.8px !important; line-height: 26.88px !important; position: static; text-align: inherit; vertical-align: inherit;">ay leaves : 2</span></span><br />
<span class="wpurp-box" style="font-size: 16.8px !important; line-height: 23.52px !important; position: static; text-align: inherit; vertical-align: inherit;"><span class="wpurp-recipe-ingredient-name" style="font-size: 16.8px !important; line-height: 26.88px !important; position: static; text-align: inherit; vertical-align: inherit;">Cardamom : 2 </span></span><br />
<span class="wpurp-box" style="font-size: 16.8px !important; line-height: 23.52px !important; position: static; text-align: inherit; vertical-align: inherit;"><span class="wpurp-recipe-ingredient-name" style="font-size: 16.8px !important; line-height: 26.88px !important; position: static; text-align: inherit; vertical-align: inherit;">Cinnamon : 2 (1" piece)</span></span><br />
<span class="wpurp-box" style="font-size: 16.8px !important; line-height: 23.52px !important; position: static; text-align: inherit; vertical-align: inherit;"><span class="wpurp-recipe-ingredient-name" style="font-size: 16.8px !important; line-height: 26.88px !important; position: static; text-align: inherit; vertical-align: inherit;">Cloves : 2-3 nos. </span></span><br />
<span class="wpurp-box" style="font-size: 16.8px !important; line-height: 23.52px !important; position: static; text-align: inherit; vertical-align: inherit;"><span class="wpurp-recipe-ingredient-name" style="font-size: 16.8px !important; line-height: 26.88px !important; position: static; text-align: inherit; vertical-align: inherit;">Cumin seeds/Shah jeera : 1 tsp.</span></span>
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Turmeric Powder : 1 tsp.<br />
Coriander powder : 2 tsp.<br />
Red Chilli Powder : 2 tsp or to taste<br />
Garam Masala Powder : 1 tsp.<br />
Sugar : 1 tsp.<br />
Salt to taste<br />
Oil : 11/2 tblsp<br />
Low-fat cream : 1 tblsp.<br />
Fresh coriander leaves for garnishing<br />
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<span style="color: #073763;"><span style="font-size: large;">How To : </span></span></div>
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<ul style="text-align: left;">
<li><span style="color: #cc0000;">Making koftas</span> : You can take store bought minced chicken for the koftas or can prepare at home. Take chicken breasts, cook thoroughly and then mince it finely or can ground in a mixer. Make a semi-fine paste. In the chicken mince, mix all the other ingredients listed under "For the koftas" except oil and besan. After adding if you feel that you are unable to roll them into a round shape, then add besan little by little till you can make nice round shaped koftas. </li>
<li><span style="color: #990000;">Frying the koftas</span> : Heat Oil in a pan and shallow fry the koftas in medium flame till they are golden brown but not hard from outside. Cooking in high flame will make the koftas dry and chewy and also won't cook from inside. </li>
<li><span style="color: #cc0000;">Making butter masala gravy</span> : Heat 1 tblsp. oil in a pan, add cinnamon and cloves.When they start to crackle, add chopped onions, green chillies and saute till onions turn golden. Now add chopped tomatoes, cashews and a pinch of salt and cook till tomatoes are mushy and nuts are soft. Remove from flame and let the mixture cool. Then blend in blender or food processor with little water added to make a smooth paste. </li>
<li>Now pour 1/2 tblsp. of oil in the same pan, temper with bay leaves, few cardamoms and cumin seed/shah jeera. Add ginger-garlic paste in the pan and saute for a minute, now add blended puree in the pan. Add all powdered spices, lastly add garam masala powder. Cook the masala till oil leaves the side of the pan. Add about a cup of hot water and fried kofas in the gravy. In medium flame, let the koftas soak the gravy. </li>
<li>When gravy thickens, add sugar and check the seasoning. Lower the flame and add cream in the gravy and mix well. Do not increase the flame once you add the cream, otherwise cream can curdle. Sprinkle some dry kasuri methi (dried fenugreek leaves) on top and serve hot. </li>
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<span style="color: #990000;"><i><span style="font-size: x-large;">T</span></i></span>ry it out and let me know what do you think about the dish...............will wait for your feedback.<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-45133348789000091622019-10-27T04:50:00.004+08:002019-10-27T04:50:36.710+08:00Diwali/Deepavali Treat ~ Layered Carrot Halwa and Milk Sandesh Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;"><i><span style="font-size: x-large;"> O</span></i></span>ctober, is the month of festivity in India. After Durga Puja, it's time for Deepavali or Diwali or the Festival of Light. This is the festival for what whole India eagerly waits for whole year. It's the festival of meeting near and dear ones, having good time with friends and relatives. Dessert is an integral part of Diwali celebration. Though tons of sweets are bought from Sweet shops, but women in almost all households love to make a special sweet for their family and friends. I am not an exception, though, my kids love sweets a lot, but I do not entertain them much whole year, but festival time is exception, off course.<br />
<span style="color: #990000;"><span style="font-size: large;"><i> R</i></span></span>emember, the dessert I made last year and shared here, that was <a href="http://www.recipejunction.in/2018/11/stuffed-mawa-gujiya-for-diwali-how-to.html" target="_blank"><span style="color: #990000;">Stuffed Mawa Gujiya</span></a>. This year, I have combined two of my family favorites and made one sweet. Gajar ka Halwa and Bengali milk sandesh are two of my family's favorite sweets. So I clubbed them and made this layered Carrot halwa and milk sandesh Burfi. How'z it? It tasted just yumm, my kids were going ga-ga over it. My neighbours complemented me and told me to share the recipe ASAP. So, writing the recipe to share with you all here..................<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
<span style="color: #990000;"><b>For Gajar ka Halwa/Carrot halwa ::</b></span><br />
<i>Carrot : 750 gms.</i><br />
<i>Ghee : 2 tblsp. </i><br />
<i>Milk : 500 ml.</i><br />
<i>Sugar : 250 gms.</i><br />
<i>Elaichi Powder : 1 tsp.</i><br />
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<span style="color: #660000;"><b><span style="color: #990000;">For Milk Sandesh ::</span></b></span><br />
<i>Ghee : 1 tblsp.</i><br />
<i>Milk : 2/3 cup</i><br />
<i>Sugar : 1/2 cup</i><br />
<i>Milk Powder : 250-300 gms.</i><br />
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<span style="color: #990000;"><b>For Decoration ::</b></span><br />
<i>Pistachios : about 10 , slivered</i><br />
<i>Cashew Nuts : 7-8, halved</i><br />
<i>Almonds : slivered</i><br />
<i>Black cardamom seeds : few</i><br />
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<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
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<li><span style="color: #990000;"><i>Making of Gajar Ka Halwa ::</i></span> <i>Heat ghee in a wide pan, add grated carrots, stir well and mix with the ghee. Now add milk and let it cook, covered with a lid. Check tiem to time, when half of the milk has evaporated, add sugar according to your taste. Again covered with a lid, let it cook. When all of the milk has evaporated, remove the lid. Check on the sweetness level. Cook for some more time. When carrots are cooked and halwa doesn't stick to the pan anymore, remove from heat. Add elaichi or cardamom powder and mix well. Let it cool. You can add some chopped nut too in the halwa. </i></li>
<li><i>Now before you proceed to make milk sandesh, let prepare a plate where we'll set the burfi. Take a flat plate. You can either place a baking paper on it or either grease it with little ghee. Set aside. When Carrot halwa cools down, spread it on the plate in a 1/4 inch layer. Put it in the refrigerator and let it set.</i></li>
<li><span style="color: #990000;"><i>Making of Milk Sandesh :: </i></span><i>In another pan, add ghee. When melts, add milk and sugar. Stir well, when sugar melts lower the flame(add sugar carefully as milk powder has sugar too) and add milk powder little by little. With the help of wire whisk, stir vigorously in allover the pan so that no lumps form. Check the sweetness. If needed, can add now. Stir continuously, this is quite painful part but for some homemade indulgences we have to take little pain, right? Keep stirring till the consistency seems like semi moist and semi dry. </i></li>
<li><i>Remove the milk sandesh mixture from heat. Remove the plate from refrigerator and spread the milk sandesh mixture carefully over the carrot halwa layer.</i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT6G0F9GzkVi-UlGTkiZMFhpGWNP6aRyEscO-mP_q4d8PxzZxtbADNEwPMZFmoZbOc8AoKahOwC3lXxlZCWlHa7hU80M6nsaW_Cl3hcXw8aNNAOcR2TkTdZdcaf3qgADfB-pE6MH9ePA/s1600/layered+carrot+burfi+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="654" data-original-width="437" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT6G0F9GzkVi-UlGTkiZMFhpGWNP6aRyEscO-mP_q4d8PxzZxtbADNEwPMZFmoZbOc8AoKahOwC3lXxlZCWlHa7hU80M6nsaW_Cl3hcXw8aNNAOcR2TkTdZdcaf3qgADfB-pE6MH9ePA/s640/layered+carrot+burfi+3.jpg" width="427" /></a></div>
<ul style="text-align: left;">
<li><i>Decorate with whatever nuts you have at home. Pistachio goes very well with any sandesh, so I decorated it with some slivered pistachios and half cashew nuts. You can also add some black cardamom seeds on sandesh layer. It tastes good, too. Decorate when milk sandesh is still hot and press with hand a little. Let it cool a little and then again refrigerate overnight to set properly.</i></li>
<li><i>Your layered carrot halwa and milk sandesh Burfi is ready.</i> </li>
</ul>
<b> </b><i><span style="font-size: large;"><span style="color: #cc0000;">So, Wish you all a happy, safe and joyful Diwali. May this Diwali usher in bright prospects for you and your family. HAPPY DIWALI/DEEPAVALI to all whio are celebrating this festival of light and festival of prosperity.</span></span></i><br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-30784232323950860402019-10-08T19:11:00.002+08:002020-06-11T21:43:46.131+08:00A Bengali Thali on the occassion of Durga Puja/Navratri<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000;"><i><span style="font-size: x-large;"> O</span></i></span>n the occasion of Navratri, presenting you a pure traditional Bengali Thali with lots of nutritious n delicious dishes served with rice. This is a full-course meal for an any-day lunch meal for any Bengali household. I've already shared some dishes from this spread on this blog.<br />
Ok, let's check out what dishes are there on the plate. On the top of the white rice, ghee is served to start the meal along with some Kakrol or teasel gourd fry, then Malabar Spinach or some green is served, then some lentil, then comes fish curry and lastly chutney is served. <br />
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<span style="color: #073763;"><span style="font-size: large;"><i>1. Kakrol or kantola Fry</i></span></span><br />
<span style="color: #073763;"><span style="font-size: large;"><i>2. Pui Saaker ghonto chingri diye</i></span></span><br />
<span style="color: #073763;"><span style="font-size: large;"><i>3. Tetor Dal</i></span></span><br />
<span style="color: #073763;"><span style="font-size: large;"><i>4. Aar Fish Curry</i></span></span><br />
<span style="color: #073763;"><span style="font-size: large;"><i>5. Tomato-dates chutney</i></span></span><br />
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<span style="color: #990000;"><span style="font-size: large;">1. <a href="http://www.recipejunction.in/2017/07/kurkure-kakrol-bhaja-crispy-teasel.html" target="_blank">Kakrol Bhaja </a>(Crispy Teasel Gourd Fry)</span></span><br />
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<span style="color: #990000;"><span style="font-size: large;">2. Pui Saaker Ghonto (Malabar Spinach mishmash)</span></span><br />
Malabar Spinach or Pui Saak is a beloved green among Bengalis. It often cooked with some potato, pumpkin and brinjal added with just a tempering and almost no spice. In this recipe, medium size prawns are added but it can be omitted and make it a vegetarian dish. Here is what you need,<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need ::</span></span><br />
Malabar Spinach(Pui Saag) : few stalks<br />
Potato : 1-2, cut into cubes<br />
Pumpkin : few pieces, cut into cubes<br />
Brinjal : few pieces, cut into cubes<br />
Medium size Prawns : 10-15 nos.<br />
Tomato : few pieces<br />
Green chillies : 2-3, slitted from middle <br />
Panch phoron: 2 tsp.<br />
Turmeric Powder : 2 tsp.<br />
Salt to taste<br />
Mustard oil : 1 tblsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
<ul style="text-align: left;">
<li>Separate the leaves and stalks. Cut the stalks into 2 inch pieces and then cut each piece into 4. Chop the leaves roughly. Cut all the vegetables into cube like pieces. Wash the greens well under running water. Marinate the prawn pieces with little salt and turmeric powder for at least 30 minutes.</li>
<li>Heat oil in a pan and fry the prawn pieces for couple of minutes from both sides. Remove from heat. in the same oil, temper it with panch phoron, add all the vegetables and with a salt and turmeric powder. Stir fry for couple of minutes and then add leaves and stalks of the greens, slitted green chillies and chopped tomatoes.</li>
<li>When tomatoes softens, mix well with veggies and add about 1 cup of water and covered with a lid let the veggies cook. When veggies are almost cooked, add the fried prawns and cook covered till all the veggies are cooked and water evaporated. check the seasoning and give everything a good stir. Remove from heat. </li>
<li>Note :: You can omit the prawns and cook the greens as above, without prawn also, this green taste just divine with hot white rice. </li>
</ul>
<span style="color: #cc0000;"><span style="font-size: large;">3. <a href="http://www.recipejunction.in/2011/09/tetor-dal-mung-dal-cooked-with-bitter.html" target="_blank">Tetor dal</a>(Mung Dal cooked with Bitter Gourd) </span></span><br />
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<span style="color: #cc0000;"><span style="font-size: large;">4. Aar ( in Bengali)/Aiyer Fish Curry :</span></span><br />
It's a very simple but very tasteful fish curry, tastes best with hot freshly made rice. If you're not familiar with this fish, you must know this fact that as this fish is scaleless, it tends to splutter a lot while frying. So always marinate the fish pieces with little oil along with little turmeric powder and salt and fry the fish with lid covered to avoid some unwanted accidents. <br />
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<span style="font-size: large;"><span style="color: #073763;">You Need :</span></span><br />
Aar fish : 5-6 chunks<br />
Potato : 1, cut lengthwise in big pieces<br />
Tomato : 2, chopped<br />
Ginger paste : 1 tblsp.<br />
Green Chilli : 2-3, slitted from middle<br />
Black cumin seed/kala Jeera : 1 tsp. <br />
Turmeric Powder : 2 tsp.(for cooking) + 1 tsp.(for marinating the fish) <br />
Red chilli Powder : 1 tsp.<br />
Cumin powder : 2 tsp.<br />
Coriander Powder : 2 tsp.<br />
Fresh Coriander leaves, chopped <br />
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<span style="font-size: large;"><span style="color: #073763;">How To ::</span></span><br />
<ul style="text-align: left;">
<li>Heat 2-3 tblsp. oil in a pan and fry the fish pieces till golden brown from both sides (read instruction for frying in description area). Remove from oil and in the same pan, fry the potato slices till golden brown and remove. Keep aside. </li>
<li>In the same pan, heat 1 and 1/2 tblsp. oil, add black cumin seeds and chopped green chillies. Take all the powdered spices(turmeric, red chilli, cumin and coriander Powder) in a bowl and mix with 2 tblsp. water. Add in the pan along with ginger paste and chopped tomatoes. Mix all the spices well. </li>
<li>Then add 1 cup of water. Season with salt. Add fried fish pieces and potato pieces in the curry. Covered with a lid, let it cook for 7-8 minutes till potatoes are cooked and you have your desired consistency of gravy. </li>
<li>When potatoes are cooked, sprinkle some chopped coriander leaves and turn off the gas. </li>
<li>Serve immediately.</li>
</ul>
<span style="color: #990000;"><span style="font-size: large;">5. Tomato-Khejur(Dates) Chutney ::</span></span><br />
<ul style="text-align: left;">
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<ul style="text-align: left;">
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<span style="color: #073763;"><span style="font-size: large;">You need ::</span></span><br />
Tomato : 250-300 gms.<br />
Dates : 7-8 pcs, chopped into bitesize pieces<br />
Sugar : 3-4 tblsp.<br />
Oil : 1 tsp.<br />
Dry Red Chilli : 1, broken into two <br />
Panch phoron(five spice mix) : 1 tsp.<br />
Salt : a pinch<br />
Turmeric Powder : 1 tsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
<ul style="text-align: left;">
<li>Chop the tomatoes in cubes, also chop the dates. </li>
<li>Heat Oil in a pan, add dry red chilli and panch phoron.When seeds crackle, add chopped tomatoes and dates. Stir fry the tomatoes, it will loose some moisture. </li>
<li>Add turmeric powder and salt. Mix well. Add 1 cup of water. Cover with a lid, when tomatoes are half done, add sugar according to your taste. This chutney can be sweet or semi-sweet, depends on individual's taste. </li>
<li>When water dries up and you have a chutney-like consistency, remove the pan from heat. Serve cooled. </li>
</ul>
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So, Finally, You have a full-meal to serve to any Bengali Food Lover or try them at your kitchen for your family.<br />
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HAPPY DUSSHERA to everyone and Shuvo Bijoya Dashami to all who are celebrating.<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-80737889504861339942019-09-29T05:15:00.001+08:002019-09-29T05:15:29.423+08:00Chciken 65 with Some Evening adda<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i><span style="font-size: x-large;">W</span></i></span>ant to prepare something quick appetizer/starter, which is easy to make and finger-licking good at the same time? Then prepare this super-spicy deep-fried chicken starter, Chicken 65. This is quite popular restaurant style dish originated in Chennai, India but now popular allover India. In South India, the recipe varies from state-to-state.<br />
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<span style="color: #990000;"><i><span style="font-size: large;"></span></i></span><br />
<span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>here are many theories behind its name, why did it get its name as Chicken 65. Some says that this dish containing 65 chilli peppers devised by an enterprising hotelier. SOme says that this dish emerged as a simple meal solution for Indian soldiers in 1965, so got name like this many more theories are there behind its name. But what's in a name? taste should be good and that matters. And I can assure you about the taste factor. Anyone who loves spicy food, will fall in love with this dish. And who do not eat spicy food, can prepare this dish less spicy.<br />
<span style="color: #990000;"><i><span style="font-size: large;">I</span></i></span>t could be a great party starter. Make these for a gathering in your house and enjoy this with tea/coffee or even with hard drinks. For this dish, chicken breast pieces are used and marination is the key for this dish. Marinate chicken at least 6-8 hours for the best results, even more the merrier.<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Chicken breast(fresh/frozen) : 500 gms<br />
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Corn flour : 3 tblsp.<br />
Rice flour : 1 tblsp.<br />
Oil for deep-frying <br />
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<span style="color: #990000;"><b>For marination :</b></span><br />
Ginger-garlic paste : 1 1/2 tblsp.<br />
Yogurt/dahi : 2 tblsp<br />
Turmeric powder : 1 tsp.<br />
Coriander Powder : 2 tsp.<br />
Red chilli powder : 2 tsp.<br />
Salt to taste<br />
Curry leaves(10-12) : finely chopped<br />
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<span style="color: #990000;"><b>For the seasoning :</b></span><br />
Cumin seeds : 1 tsp.<br />
Curry leaves : 10 nos.<br />
Dry red chilli : 4-5<br />
Green chillies : 4-5, slitted from middle<br />
Garlic : 5-6 big cloves, finely chopped<br />
Red Chilli paste/red chilli sauce : 1 tblsp.<br />
Salt to taste<br />
Sugar : 1 tsp. <br />
Oil : 2 tsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">How To ::</span></span><br />
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<li><span style="color: #cc0000;"><b>Marination::</b></span> Add all the ingredients under " for marination" in a big bowl. Give it a good mix, then add cubed chicken pieces in there. Marinate for at least 6-8 hours or overnight. Add corn and rice flour just before frying the chicken pieces. Do not add too much of flour.</li>
<li><span style="color: #cc0000;"><b>Frying:: </b></span>Heat enough oil in a frying pan so that chicken pieces are deep-fried. Now slide chicken pieces one by one in the pan and do not overcrowd the pan. In medium heat let it fry till golden and crisp, about 4-5 minutes. By this time chicken pieces will be cooked. Drain on kitchen towel. </li>
<li><span style="color: #cc0000;"><b>Seasoning:: </b></span>Now heat 2 tsp. oil in another frying pan, when oil is hot, lower the heat, carefully add all the ingredients of seasoning one at a time. First, add cumin seeds, then dry red chillies(whole/broken), chopped garlic, slitted green chilles and curry leaves. Stir continuously everything so that the seasoning shouldn't burn. Lastly add red chilli paste/red chilli sauce for the ultimate spicy taste as per your taste. Add 2-3 tblsp. of water and season with salt. </li>
<li>Lastly add fried chicken pieces into the seasoning, stir to coat the spices and seasoning well into the chicken. In medium heat, stir-fry everything for couple of minutes more, then remove from heat and serve hot. </li>
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Serve hot from the pan with Tea/Coffee or with some drinks along with some hearty chat with family or friends....This will be hot I tell you. So prepare this in this festive season and Enjoy festivity to the fullest..................................<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-89604783891009557272019-09-23T04:18:00.001+08:002019-09-23T04:18:21.375+08:00Aam kasundi Ilish or Hilsa In Mango flavoured Mustard paste<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i><span style="font-size: x-large;">T</span></i></span>his is a late post and meant for the monsoon season which came late this year in Bengal. Now it's officially Autumn in the row and Bengali's Autumnal biggest festival, Durga Puja is just 2 weeks away. For some family issues, couldn't post this earlier. But I believe in better late than never.<br />
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<b><span style="color: #cc0000;"><i> I</i></span></b>lish or Hilsa fish is synonymous to Monsoon here in Bengal as we only get good quality Ilish during this season. Other than that, Khichdi or pakoda are also on the list. But Hilsa is must for all bengalis. And as a Bengali food blogger, It's my urdent duty to post a new Ilish/Hilsa recipe on the blog. I click Hilsa fishes in new set-up and also cook a new recipe every season and off course share with you all.<br />
<span style="color: #cc0000;"><i><b>T</b></i></span>his year, it is turn for Aam Kasundi Ilish. Before I proceed to recipe, let me tell know more about Kasundi. Because not many people know about this if you're not Bengali or unknown to Bengali cuisine.<br />
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<span style="color: orange;"><span style="font-size: large;"><i><b>What is Kasundi?</b></i></span></span><br />
<span style="color: red;">Kasundi is basically a ready mustard sauce made with black mustard seeds, bit of garlic, mustard oil, green chilli and salt. It's quite pungent and sharp. But do not compare it with D'jon Mustard sauce, the taste is not at all similar and it is lot milder than kasundi. Kasundi is considered as pickle/achar/condiment and is served as a side with cutlets(batter fried dishes) and fries in Bengal. When raw mangoes are also added in this sauce, it becomes Aam kasundi or mango kasundi to give kasundi a tangy taste along with the pungentness of mustard.</span><br />
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<span style="color: #cc0000;"><i><span style="font-size: large;">I</span></i></span>n almost all bengali households, kasundi is available as a substitute of mustard paste as Bengalis use a lot of mustard paste for making fish dishes, even veg dishes. When you have no time to make a fresh mustard paste, kasundi can be used instead. If you do not get hold of kasundi, you can use fresh mustard paste and green mango separately and make this dish. I prepared this dish using raw mangoes along with mustard paste. Today, I'll share both the versions[Check 'Prepare the spice paste" part in recipe section]. Some people prepare this dish by steaming, also. Let's move on to the recipe................. <br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Hilsa/Ilish : 4-6 pieces<br />
Black Mustard seed : 1 tblsp.<br />
Yellow Mustard seed : 1 tblsp.<br />
Mustard oil : 1 tblsp. + 1 tsp.<br />
Green chillies : 3-4 nos.<br />
Green mango : 1/2 mango, grated finely or make a smooth paste<br />
Aam Kasundi/mango mustard sauce : 2 tblsp.(if using) <br />
Turmeric Powder : 1 tsp.<br />
Black cumin/nigella seed : 1 tsp.<br />
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Salt to taste<br />
Sugar : 1 tsp.<br />
Mustard Oil(must) : 1/2 tblsp.+2 tblsp.(for frying the fish and cooking) <br />
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<span style="color: #073763;"><span style="font-size: large;">How To:</span></span><br />
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<ol class="instructions" style="font-size: 16.8px !important; line-height: 21.12px !important;">
<li style="font-size: 16.8px !important; line-height: 21.12px !important;">Wash the hilsa /ilish fish pieces and pat them dry. Marinate them with a pinch of turmeric and 11/2-2 tsp. of salt and rub them well. Keep them aside for at least 1/2 an hour.</li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;"><span style="color: #cc0000;"><b>Prepare
the mustard paste :</b></span> soak the yellow and black mustard seeds in
water for half an hour. Drain the water and grind the mustard seeds in
mixer with green chillies to a smooth
and creamy paste addign a wee bit of water. Add pinch of salt to it and mix well. </li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;"><span style="color: #cc0000;"><b>Prepare the spice paste :</b></span> Here are the two way of making this dish. (1) If you are using Aam kasundi, then make a paste with 1 tblsp. of the mustard paste, aam kasundi/mango mustard sauce,
turmeric powder and 1 tsp. of sugar, mix it well and keep aside. (2) If you do not get aam kasundi in markets, do not panic, make a paste with 2-3 tblsp. of mustard paste, grated green mango or a smooth paste of green mango, turmeric powder and 2 tsp. of sugar. Add a little water and mix everything well and keep aside. </li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;"><span style="color: #cc0000;"><b>Frying the fish : </b></span>for this recipe, usually fish are not fried and used raw. But one can fry very little if you have problem eating raw fish. Like, I always fry fish, but very lightly from both sides. take the marinated fish and fry them from both sides to light golden brown. </li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;"><span style="color: #cc0000;"><b>Cooking :</b></span> Remove the fried fish and in the same oil, add nigella or black cumin seed, when the seeds start to crackle, add the spice paste into oil, whatever paste you are using from the above two pastes. </li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;">Add the fried fish pieces into the gravy and mix well. Add 1/2 cup of hot water and let it cook in simmer for about 10-15 minutes. Check the seasoning. Pour 1/2 tblsp. of mustard oil over the gravy and cook for some more time. When the gravy thickens, remove from heat.</li>
<li style="font-size: 16.8px !important; line-height: 21.12px !important;">Serve the aam kasundi Ilish/hilsa hot from the pan with steamed rice.</li>
</ol>
Prepare this dish in your kitchen, enjoy and share your feedback with me.....................<br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-41305950523555720982019-08-02T16:58:00.001+08:002019-08-02T16:58:32.611+08:00Besan Frankie, A wholesome Breakfast Idea<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;">H</span></i></span>ave you heard about Frankie? If you live in Mumbai, you must have known it as it is a popular street food there. You can find them in almost all street side food stalls there. Now Frankie has become popular in allover India too as street food. It is very much same as roll or wrap, a tangy potato mixture is wrapped up in a whole wheat roti which is fried with butter or oil before serving. </div>
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<span style="color: #990000;"><i><span style="font-size: large;">I</span></i></span>n my part of India, in Bengal, a similar food item which is also very popular street food i.e., roll. Chicken roll, Egg roll, Mutton Roll, kabab roll, kathi roll you name it, they have it all. Frankie and rolk, both are quite similar in the form other than their place of origin. While frankies are from Bombay or Mumbai, rolls are from Kolkata/bengal. I am a huge fan of these rolls too, but nowadays I try to avoid them having from outside, rather make them at home with whole wheat rotis and fried them in less oil.</div>
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<span style="color: #990000;"><i><span style="font-size: large;"> I</span></i></span> make this roll quite often when kids have no time for breakfast
before going to college or school, as they can carry it with them and
have it on-the-go. Last time I prepared this roll, I twisted a bit and
made the rotis with besan or chickpea flour and stuffed it with a filling
loaded with vegetables. Hence, sharing it with you all. It is so
healthy, filling and wholesome and good part is my kids also loved them. Now you'll ask why besan, ok, the idea came from besan chilla I make quite often for breakfast, but do not stuff them as we eat as it is with some chutney. This time I stuffed for a wholesome brunch item and everyone in my family loved it. And I named it Besan Frankie. You can alter the filling of the frankie according to your preference. </div>
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<span style="color: #990000;"><i><span style="font-size: large;">A</span></i></span>nother new thing about this besan frankie is, I have tried first time with a Kolkata based new brand, Sunreap for my main ingredient, besan. Sunreap is <span style="font-size: 19.22px !important; line-height: 31.2px !important;">a brand name for Nowrangray Agro Private limited. </span><span style="font-size: 19.22px !important; line-height: 31.2px !important;">They are one of the most trusted names in the Food & Beverages industry based in Kolkata, West Bengal
and a government-approved Star Export house for wheat flour in India.</span> </div>
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So, without much edo, lets check out the recipe... <br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
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<br />
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<span style="color: #cc0000;"><b><span style="font-size: x-small;"><i>For the outer layer:</i></span></b></span></div>
<div class="MsoNormal">
Besan(chickpea flour) : 3 tblsp.</div>
<div class="MsoNormal">
Ginger paste : 1 tsp.</div>
<div class="MsoNormal">
Ajwain or carom seed : ½ tsp.</div>
<div class="MsoNormal">
Dried kasuri methi/fenugreek leaves : 1 tsp.</div>
<div class="MsoNormal">
Red chilli powder : 1 tsp.</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Water as needed to make a batter of flowing consistency</div>
<div class="MsoNormal">
Oil : for making the frankies</div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i><span style="font-size: x-small;">For the filling :</span></i></b></span></div>
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Carrot : 1, cut into 1” long pieces</div>
<div class="MsoNormal">
Capsicum/bell pepper : 1, cut into thin long pieces</div>
<div class="MsoNormal">
Paneer/cottage cheese cubes : 100 gms</div>
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Onion : 1, sliced</div>
<div class="MsoNormal">
Tomato : 1, small, cut into long slices</div>
<div class="MsoNormal">
Garlic : 2-3 fat cloves, finely chopped</div>
<div class="MsoNormal">
Green chilli : 1-2, chopped</div>
<div class="MsoNormal">
Oil : 1 tblsp.</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Black pepper to taste</div>
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<br /></div>
<br />
<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
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<br />
<div class="MsoNormal">
</div>
<br />
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="color: #cc0000;"><i><b>Preperation</b></i></span> : Take besan in a wide bowl, add water little by
little and beat vigorously with a wire-whisk and try to de-lump the besan, as
while adding water in the besan, it tends to create lumps. Add water till you
have a lump-free batter of flowing consistency. It should not be too watery nor
too thick. In the batter, add ajwain seeds, salt, red chilli powder, ginger
paste and dried kasuri methi and mix well. Set aside the batter till you make
the filling ready.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="color: #cc0000;"><b><i>For the filling</i></b></span> : Marinate the paneer cubes in
salt and black pepper for ½ an hour. Take 1/2 a tblsp. of oil in a pan, add
marinated paneer cubes and in medium flame, saute from all sides till they are
golden brown. Remove and set aside.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span> In the same pan, add another ½ tblsp. of oil and
add carrots, corn and capsicum slices. In medium flame saute till they are half done.
In there, add onions and tomatoes and saute till all the vegetables are soft.
Add sauted paneer cubes. Add chopped garlic and green chillies. Season with
salt and black pepper/red chilli powder. You can add some fresh coriander leaves in there, too.
The filling is ready. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvl_TqzgJoKfmaH8hB4ROx4PhSyEbzL8BZXs9Wjb36JI8sN7KgQoyRydL32vlP3_L9pnPoREOVy0HNVOIiau2Y98CeNaB-Q9aDkkbF5D2nVNb98aib0xPL_QhdxIS2kmA_KPsWaXcKvA/s1600/besan+frankie3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvl_TqzgJoKfmaH8hB4ROx4PhSyEbzL8BZXs9Wjb36JI8sN7KgQoyRydL32vlP3_L9pnPoREOVy0HNVOIiau2Y98CeNaB-Q9aDkkbF5D2nVNb98aib0xPL_QhdxIS2kmA_KPsWaXcKvA/s1600/besan+frankie3.jpg" /></a></div>
<div style="text-align: center;">
</div>
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="color: #cc0000;"><b><i>For making the Frankie</i></b></span> : heat a non-stick tawa in
medium flame. Add 1 tsp. of oil and spread it. Now add one big spoonful of
besan batter on tawa and carefully spread it into a circle. Wait for a couple
of minutes till it sets and turns slightly golden brown, then brush a little oil on the topside and carefully flip to
the other side and cook till other side is also slightly golden brown. Frankie
is ready, take out and place it on a plate. Similarly, make the other frankies. </li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="color: #cc0000;"><b><i>Serving</i></b></span> : On a plate, keep the frankie and fill
it with the filling. You can also add some raw vegetables like raw onions, cucumber
or lettuce leaves etc. Carefully roll it and serve hot immediately. It tasted its best when hot.</li>
</ul>
<br />
<br />
<br />
<span style="font-size: 19.22px !important; line-height: 31.2px !important;"><span style="color: purple; font-size: 19.22px !important; line-height: 31.2px !important;"><b style="font-size: 19.22px !important; line-height: 31.2px !important;">This
recipe I'm submitting to participate in KukClean's ( a facebook group
promoting healthy and clean eating) in association with Sunreap</b></span>.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T27k0-dcEEKWiKcBakrqVRjsNB1HCBU4noPGpxmhfYZXx5l5FMm3cZT_daqzZ4QO_AzBxCVsyrtvx41_GiiGvB14lO0URpZEBEGmZNIH9EnnIwM2bI9w4aqzbQ4pQG_Zk57OGg4E_Og/s1600/my_signatue.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="147" data-original-width="422" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T27k0-dcEEKWiKcBakrqVRjsNB1HCBU4noPGpxmhfYZXx5l5FMm3cZT_daqzZ4QO_AzBxCVsyrtvx41_GiiGvB14lO0URpZEBEGmZNIH9EnnIwM2bI9w4aqzbQ4pQG_Zk57OGg4E_Og/s320/my_signatue.png" width="320" /></a></div>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-21062122728075589212019-07-14T22:13:00.002+08:002019-07-14T22:13:19.445+08:00Shahi Chicken Korma ~ from the house of the Royals<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="color: #cc0000;"><i><span style="font-size: x-large;">K</span></i></span>orma has its roots in the Mughlai cuisine<sup> </sup>of the Indian subcontinent. A characteristic Mughal
dish, it can be traced back to the 16th century and to the Mughal
incursions into the region. Kormas were often prepared in the Mughal
court kitchens, such as the famous white korma, perhaps garnished with <i style="font-size: 18.9px !important; line-height: 30.24px !important;">Silver vark</i>, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL58ZHhhBsKPOIKDnfhahASvzaIBCMWixHwvA66_MAdIubcNHTUSPOR6QDl5hv5av0gP7s8Ym2kcqOg-ZQ6q-ado_SzfFdFNBFMFGbHdKvOLVAcoaa21QgpD57GM2Zm2rt4Z3Cwm09upY/s1600/chicken+korma1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">-<img border="0" data-original-height="841" data-original-width="545" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL58ZHhhBsKPOIKDnfhahASvzaIBCMWixHwvA66_MAdIubcNHTUSPOR6QDl5hv5av0gP7s8Ym2kcqOg-ZQ6q-ado_SzfFdFNBFMFGbHdKvOLVAcoaa21QgpD57GM2Zm2rt4Z3Cwm09upY/s640/chicken+korma1.jpg" width="414" /></a></div>
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<div style="text-align: justify;">
<span style="color: #cc0000;"><i><span style="font-size: large;">T</span></i></span>he korma style is similar to other braising techniques, in that the meat or vegetable is first cooked briskly or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using medium heat and a minimum of added liquid.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt and milk and incorporated slowly and carefully with the meat juices. A korma is rather mildly spiced and may use lamb, goat meat, chicken or beef; some kormas combine meat and vegetables such as spinach and turnip. The term <i style="font-size: 18.9px !important; line-height: 30.24px !important;">Shahi</i> or <span lang="en" style="font-size: 18.9px !important; line-height: 30.24px !important;">Royal</span>,
used for some kormas indicates its status as a prestige dish, rather
than an everyday meal, and its association with the Mughal Emperors. The famous veg Korma, popularly known as Navratan Korma is made with nine vegetables, paneer and dry fruits in a shahi manner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2bJ2k8ydTnJ7u_-uUpFooA7dhV9SJcRGWgyvQDWIy4NMONQhnyre0OsIPLSyORfF-8MlKSA7X1IoBzxfkFeZaBvucGOFzN64_D6x-Lgz9pGgWUyWH0ztVNZoqV-0RLvWsdEoGdPrJZY/s1600/chicken+korma2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2bJ2k8ydTnJ7u_-uUpFooA7dhV9SJcRGWgyvQDWIy4NMONQhnyre0OsIPLSyORfF-8MlKSA7X1IoBzxfkFeZaBvucGOFzN64_D6x-Lgz9pGgWUyWH0ztVNZoqV-0RLvWsdEoGdPrJZY/s640/chicken+korma2.jpg" width="402" /></a></div>
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<span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>he recipe I'm giving you is quite authentic and uses very minimal spices. The taste comes out after slow cooking is just phenomenal.</div>
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Chicken : 1 kg.<br />
Onion : 2-3, large<br />
Ginger paste : 2 tblsp.<br />
Garlic Paste : 1 tblsp.<br />
Green Chilli paste 1 tsp.<br />
Yogurt/curd : 3 tblsp.<br />
Milk : 1 cup<br />
Turmeric powder : 1 tsp.<br />
Red Chilli Powder : 2-3 tsp.(as per taste)<br />
Cumin Powder : 1 tblsp.<br />
Coriander Powder : 1 tblsp.<br />
Garam masala Powder : 1 tsp.<br />
Poppy seed : 1 tblsp.<br />
Almonds/cashew nuts : 7-8 nos.<br />
Ghee : 2 tblsp.+ 1 tsp.<br />
Oil : 2 tblsp.<br />
<span style="color: #990000;"><b>Whole Spices to temper :</b></span><br />
bay leaves : 2<br />
Cardamom : 3-4<br />
Cloves : 3-4 <br />
Cinnamon sticks : 2(1' piece) <br />
Shah Jeera : 1 tsp.<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li>Preperation : (1) Cut one whole chicken into medium size pieces. Wash and pat dry the meat pieces. Prepare a paste of 1/2 the quantity of ginger paste and garlic paste mentioned, 1 tsp each of turmeric and red chilli powder, 1tblsp. of curd and 2 tsp. of salt in a bowl. Mix everything well and marinate the chicken pieces with this spice paste for at least an hour. (2) Cut one large onion into lengthwise and make a smooth paste of 1-2 large onions. (3) make another smooth paste of poppy seeds and nuts. keep aside.</li>
<li>Heat 2 tblsp. of oil and in high heat fry sliced onions till they are brown and crispy. Remove and set aside. In the same oil, add ghee and heat again. Temper the oil with bay leaves, cardamom, cloves and cinnamon sticks. Lastly add shah jeera and immediately add onion paste into the oil. Saute till onion paste change color. </li>
<li>Then add rest of the ginger-garlic and green chilli paste. Saute for couple of minutes, then add powdered spices one by one except garam masala powder and mix well with the spice paste. Now add the marinated chicken pieces and mix well with the spice paste. Cook for 4-5 minutes, then add rest of the curd and poppy seed-nut paste. </li>
<li>After few minutes you will see oil will separate from the spice mix, then add 1 cup milk and about 1/2-1 cup of warm water. Season with salt. Sprinkle some garam masala powder and cover the lid. Let the chicken cook. Stir time to time. Cook covered till chicken are tender and gravy has thickened and has nicely coated the chicken pieces. </li>
<li>Before removing from heat, sprinkle half of the fried onions and 1 tsp. of ghee. Cook for another 5 minutes and remove from heat.</li>
<li>Serve hot garnished with rest of the fried onions and some slivered almond slices. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3gmbDkbY6Trc2WVfRHADpDtniI0A2UbaEeHxtIcw4T-_DLsTfgc3LBnT8jEJcUHvQJCGVT2PAsEyEkdWDEMP4nC9nR2tdX9fftsxJa8O-DH9ogq1rFpfKCxditCFvDRpaz3iz9F-L3c/s1600/chicken+korma3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3gmbDkbY6Trc2WVfRHADpDtniI0A2UbaEeHxtIcw4T-_DLsTfgc3LBnT8jEJcUHvQJCGVT2PAsEyEkdWDEMP4nC9nR2tdX9fftsxJa8O-DH9ogq1rFpfKCxditCFvDRpaz3iz9F-L3c/s1600/chicken+korma3.jpg" /></a></div>
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<div style="text-align: justify;">
<span style="color: #cc0000;"><i><span style="font-size: large;">Y</span></i></span>ou can have this Royal dish with naan/paratha/Pulao or even with plain rice. Just take a bowl of Raita and some salad by the side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTG0W6oRVV7N7aDfV0upd9ICXNTiGDB3zDIhauT7LWDvbPtKkZpMoYun2QFQByKNO_KKSodGSMiXllW6xkcE5ghYNMA-8W_BG9anEC2_JpHvtDtZCm5uJHrTk9eKk2-bbseDIU2jkUg8/s1600/my_signatue.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="147" data-original-width="422" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTG0W6oRVV7N7aDfV0upd9ICXNTiGDB3zDIhauT7LWDvbPtKkZpMoYun2QFQByKNO_KKSodGSMiXllW6xkcE5ghYNMA-8W_BG9anEC2_JpHvtDtZCm5uJHrTk9eKk2-bbseDIU2jkUg8/s320/my_signatue.png" width="320" /></a></div>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-39066100448305542792019-05-23T14:07:00.001+08:002019-05-23T14:07:11.217+08:00Sattu n Mix Vegetable Kabab made in Air-Fryer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span style="color: #990000;"><i><span style="font-size: x-large;">T</span></i></span>he star ingredient of today's recipe is getting featured first time in my blog is Sattu, one of the healthiest flour and the<span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"> most indigenous protein sources of India, is popular to the locals of Bihar, Punjab, Madhya Pradesh, UP, and West Bengal.</span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvLzHBot7U-NLDs0Ly3PgczaAY8D9yzf-ARkAMFiJY2Jxpf95A7juVmR7HI9qEEQtTYPYR0jxm6MuzprhCole4XIJp5sWeWWr9ISnmUcMRo_EXQmsfzW0CdAbfZIYgJHA6kOxskavWD0/s1600/sattu+kabab+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="619" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvLzHBot7U-NLDs0Ly3PgczaAY8D9yzf-ARkAMFiJY2Jxpf95A7juVmR7HI9qEEQtTYPYR0jxm6MuzprhCole4XIJp5sWeWWr9ISnmUcMRo_EXQmsfzW0CdAbfZIYgJHA6kOxskavWD0/s1600/sattu+kabab+1.jpg" /></a></div>
<i><span style="font-size: x-large;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></i><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span style="color: #990000;"><i><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: x-large; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">S</span></span></i></span><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span style="line-height: 31.2px;">attu</span>, made from roasted Bengal gram(a lentil), has a near-instant cooling effect on the body</span></span> and served as a <span style="line-height: 31.2px;">sharbat(beverage)</span> by street vendors at the peak of summer. </span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">It is often referred as "The poor man's protein", is not only tasty, but packed with a lot of health benefits as well. It </span></span></span></span>is good for suppressing diabetes and high blood pressure. <span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">It's high on protein, insoluble fiber, which makes it good for your intestines and is low on glycemic index, making it safe and beneficial for diabetics. Plus it has good proportions of iron, manganese, magnesium and is low on sodium too.</span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>he Sharbat made with Sattu, </span></span></span></span></span></span><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">is also a brilliant way to detoxify the system of greasy food. It also contributes generously to the growth of muscle mass. </span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Some popular food items made with Sattu is Litti( a popular food item made in Bihar), Sattu Sharbat etc. Anything you add this flour into upgrades the taste instantly. I often make Sattu paratha, Sattu sharbat and Sattu kabab at home. I even add some sattu regularly in my whole wheat flour (atta) to make rotis. </span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aWhS2eYRo53OMeBSBQnUTacz-kXRF2rzEusds2rgFQ_2znr05Irty9_1TliH8n3WjCtFEXbyWQCnpstlYmvOpPRcp5K_fL06qwf5Ms0NAvmmblsFwIdoaz6gD-DP30WK8KwMoVP7WdE/s1600/Sattu+kabab+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="541" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aWhS2eYRo53OMeBSBQnUTacz-kXRF2rzEusds2rgFQ_2znr05Irty9_1TliH8n3WjCtFEXbyWQCnpstlYmvOpPRcp5K_fL06qwf5Ms0NAvmmblsFwIdoaz6gD-DP30WK8KwMoVP7WdE/s1600/Sattu+kabab+2.jpg" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span style="color: #990000;"><i><span style="font-size: large;">T</span></i></span>he one I'm sharing today, is very easy to make and highly delicious. It is just perfect for a side dish with your evening tea/coffee or serve as an appetizer in a party. The ingredients I used is already super healthy, to make it healthier I made them in Air-fryer. I have posted few recipes made in air-fryer. Air-fryer is hot air frying method, similar to a conventional oven. It gives the similar effect of deep frying in a pan sans oil. You do not need any oil to give the crispy, crunchy effect to your food and above all it's hassle free cooking. As no oil is involved, so definitely a healthy option. But you can shallow fry/deep fry this kabab on a pan, too. </span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><br /></span></span></span></span></span></span></span></span></span>
<span style="color: #073763;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">You Need :</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Sattu : 1 cup</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Potato : 1, medium, boiled</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Mix-vegetable(carrot, capsicum, green papaya) : 1 cup(grated)</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Ginger-garlic paste : 1 tblsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Green chillies : 1-2, finely chopped </span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Coriander Powder : 1 tblsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Cumin Powder : 1 tblsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Salt to taste</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Red Chilli Powder : 1-2 tsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Water to bind, if needed</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Besan(gram flour) : 2 tblsp.<br />Ajwain(carom seeds) : 1 tsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Bread Crumb : 4 tblsp.</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Oil : 1 tblsp. </span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="color: #073763;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">How To : </span></span></span></span></span></span></span></span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Boil the potatoes till they are 3/4 done. Grate other veggies. In a bowl, mash the boiled potatoes, add grated veggies, ginger-garlic paste, green chillies, cumin-coriander-chilli powder and salt. Mix everything well, now add in sattu little by little in the mix. You do not need water but if needed add 1-2 tsp. of water in the mix and make a soft dough. </span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Carefully make kababs from the dough in any shape you want. </span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzeaJ3Rt9oZDlmEK3GKi8OIDT4t_UeYmB7GJPLo2sJkK_PUiN7NX5n8FxdAazA9YSKX2AWhUM9OTd4ADtFtAJ3G67tjdxYMHOUnUZMluGAevP-1IvVEoQtJLozvZvAxBpBjhaanhyphenhyphennNA/s1600/sattu+kabab+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzeaJ3Rt9oZDlmEK3GKi8OIDT4t_UeYmB7GJPLo2sJkK_PUiN7NX5n8FxdAazA9YSKX2AWhUM9OTd4ADtFtAJ3G67tjdxYMHOUnUZMluGAevP-1IvVEoQtJLozvZvAxBpBjhaanhyphenhyphennNA/s1600/sattu+kabab+4.jpg" /></a></div>
</span></span></span></span></span></span></span></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"> </span></span></span></span></span></span></span></span></span><ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">In a bowl, make a thick besan batter just like we do to make pakoras. Add ajwain and a little salt in the batter. Take breadcrumbs on a large plate. </span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Dip each kabab in besan batter and then place on breadcrumbs. Carefully cover the kababs with the breadcrumbs from all sides. Similarly, coat the other kababs with breadcrumbs. </span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTggeJAqnYGKagk7mnGplrDG_oahUjspuIf8qQSFP-YhVzkXJp_TNCQRjfjP7nwKhQgiOdi4Oxd8PCHpmv1je3LJco3N6tDYJCEdkTtthrhlwinHeJKJtYsLRLMBNKGy4QOn91FuxJQR0/s1600/sattu+kabab5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="678" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTggeJAqnYGKagk7mnGplrDG_oahUjspuIf8qQSFP-YhVzkXJp_TNCQRjfjP7nwKhQgiOdi4Oxd8PCHpmv1je3LJco3N6tDYJCEdkTtthrhlwinHeJKJtYsLRLMBNKGy4QOn91FuxJQR0/s1600/sattu+kabab5.jpg" /></a></div>
</span></span></span></span></span></span></span></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"> </span></span></span></span></span></span></span></span></span><ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Heat your air-fryer in 180 degree C for 10 min. Then place 3-4 kababs at a time in the air-fryer basket (do not overcrowd it). Drizzle a little on top of each kabab and cook for 10-15 minutes or till they get brown on top. Flip to the other side, drizzle few drops of oil on top of each kabab and again cook for 10-15 </span></span></span></span></span></span></span></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">minutes or till they get brown on top.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="font-size: small; line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;"><span itemscope="" itemtype="https://schema.org/NewsArticle" style="line-height: 25.74px;"><span itemprop="articleBody" style="line-height: 31.2px;">Your Sattu and Veggie Kabab is ready to indulge. Try them with Tomato/red chilli sauce or Imli(tamarind) chutney, even with coriander-mint chutney.</span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: x-small;"><span style="color: purple;"><b></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1RWH2Ba6Y3vguELXiJr8qiaMbcbwfcU3Ukmf1CMmSmH01v4JXygtU7uYR-WkKkg3B4hIfv2jsDWJ-HefM50m-e08Kv43lxEyNs1KurIn5rJaAlnXb8GHfs0ql-wIkSgv9Ix2qmeRQTA/s1600/Sattu+kabab+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1RWH2Ba6Y3vguELXiJr8qiaMbcbwfcU3Ukmf1CMmSmH01v4JXygtU7uYR-WkKkg3B4hIfv2jsDWJ-HefM50m-e08Kv43lxEyNs1KurIn5rJaAlnXb8GHfs0ql-wIkSgv9Ix2qmeRQTA/s1600/Sattu+kabab+3.jpg" /></a></b></div>
<span style="font-size: x-small;"><span style="color: purple;"><b> </b></span></span><br />
<br />
<span style="color: #cc0000;"><span style="font-size: large;"><span><b>Other Recipes make in Air-Fryer :</b></span></span></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-size: x-small;"><span style="color: purple;"><b><a href="http://www.recipejunction.in/2015/11/moist-chicken-tikka-made-in-air-fryer.html" target="_blank"><span style="font-size: large;"><span style="color: #0c343d;"> Moist Chicken Tikka </span></span></a></b></span></span></li>
</ol>
<span style="font-size: x-small;"><span style="color: purple;"><b><span style="font-size: large;"><span style="color: #0c343d;"> </span></span></b></span></span><br />
<span style="font-size: x-small;"><span style="color: purple;"><b> <span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">This
recipe I'm submitting to participate in KukClean's ( a facebook group
promoting healthy and clean eating) in association with Sunreap</span></span></b></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">, a brand name for Nowrangray Agro Private limited. </span></span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>They
are one of the most trusted names in the Food & Beverages industry
based in Kolkata, West Bengal
and a government-approved Star Export house for wheat flour in India.
Their flour milling expertise of over 25 years has made them a top
manufacturer and exporter of wheat flour, wheat grains and rice grains.</span><br />
<br />
</span></span><br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-22153113001936050292019-05-12T22:27:00.004+08:002019-05-12T22:27:59.690+08:00Whole Wheat Vegan Banana Bread with Dry Fruits n Nuts<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"> <span style="color: #660000;"><i><span style="font-size: x-large;"> T</span></i></span>oday I'm going to share with you a really healthy recipe, more precisely, a healthy bake. In today's world, a higher percentage of people are obese or in the borderline of obesity. And obesity signals you to the beginning of many serious illnesses. We all should control our sugar and fat consumption. That way, we can avoid to get obese or overweight.</span><br />
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<span style="font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKE24xUwuWjuiRxSIfX4-cQzwF7mgOBinho1hkNd5qd4GNijOhcpKU7zd191DRpltuNDCfIMtB78D2UGt2gz2ZzKOqnCcNUZlOeI6JC375ijQ5iJD6AanZcJKAHOkE32NBkFn7htKOqg/s1600/Banana+Bread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="442" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKE24xUwuWjuiRxSIfX4-cQzwF7mgOBinho1hkNd5qd4GNijOhcpKU7zd191DRpltuNDCfIMtB78D2UGt2gz2ZzKOqnCcNUZlOeI6JC375ijQ5iJD6AanZcJKAHOkE32NBkFn7htKOqg/s640/Banana+Bread4.jpg" width="414" /></a></div>
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<span style="font-size: small;">My kids are very fond of cakes and bakes. In order to give them something baked but not overloaded with sugar and butter, I tried to make this Wholewheat Vegan Banana Bread loaded with dates, raisins, nuts and sesame seeds. </span><br />
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<div style="text-align: justify;">
<span style="font-size: small;"> <span style="color: #990000;"> <i>[[Remember to add nuts in your diet everyday. Even though, that fall under "Fat" group, nuts are high in healthy fats and fiber, and are a good plant-based source of protein.</i></span></span><i><span style="font-size: small;"><span style="color: #990000;"> Nuts are also high in vitamin E and loaded with magnesium, a mineral that most people don't get enough of. Studies
show that people who eat nuts tend to be healthier, and have a lower
risk of obesity, heart disease and type 2
diabetes]]</span></span></i><br />
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<i><span style="font-size: small;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGucfevniC8vlgmkhxeIJiS9DJTa4z5HcBDbmTVVZjIj9flq_PloPuI6eOeS2eq2-BU4Gmo9tmy-bAFiF-4Ztq9kZ-3tLDKFN7Hi31ppL1bWVDV5FRQZmufHWa6j-rgPQVNXEmETPxTd4/s1600/Banana+Bread5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="477" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGucfevniC8vlgmkhxeIJiS9DJTa4z5HcBDbmTVVZjIj9flq_PloPuI6eOeS2eq2-BU4Gmo9tmy-bAFiF-4Ztq9kZ-3tLDKFN7Hi31ppL1bWVDV5FRQZmufHWa6j-rgPQVNXEmETPxTd4/s640/Banana+Bread5.jpg" width="428" /></a></span></span></i></div>
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<span style="font-size: small;"> As I said, I wanted to omit the sugar and butter from the bake, I sweetened the cake with just banana and few tblsp. of jaggery powder. I excluded the butter and egg, instead used vegetable oil and flax seed powder to bind the cake. </span><span style="font-size: small;">As flax seed flour has a high concentration of oil, we can use it as a substitute for eggs or fat in some baked goods. </span><br />
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<span style="color: #990000;"><i><span style="font-size: small;"> [[Flax seeds are also powerhouse of nutrition. Each tablespoon of whole seeds
is rich in fiber, omega-3 fatty acids and essential nutrients like
copper, magnesium, thiamine and manganese.]] </span></i></span></div>
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<div style="line-height: 31.2px !important;">
<span style="font-size: small;">So, in this recipe, I have not used any kind of animal product and that's why, it is also a vegan-friendly recipe. Let's check out the recipe...............</span></div>
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span></div>
Whole wheat flour : 1 and 3/4 cup<br />
Mashed banana (preferably overripe) : around 3 big sized bananas<br />
Jaggery Powder : 4 tblsp.<br />
Baking powder : 1tsp.<br />
Baking soda : 1/2 tsp <br />
Salt : 1/2 tsp<br />
Vegetable Oil : 1/3 cup <br />
Cinnamon, grounded : 1/2 tsp <br />
Chopped dates : 1/4 cup<br />
Raisins : 1/3 cup <br />
Chopped mixed nuts(walnuts, almonds) : 1/2 cup<br />
Flax seed, powdered : 2 tbsp + 6 tbsp water<br />
Sesame seeds : 1 tbsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-fhZlzJ_jvtiDodvcw9YP-KWUrlf2nwpa9qunmXIJZ17mjfx3biPWzSsMeNJfcNA0A9Wlt6SAm5qxnzsiLfbxy4xyQXZ5OH-7S5Hgk3ikDYpMv3_vnN8Cg5uU-MXyJ5O5xppwstJPKQ/s1600/Banana+Bread8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="519" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-fhZlzJ_jvtiDodvcw9YP-KWUrlf2nwpa9qunmXIJZ17mjfx3biPWzSsMeNJfcNA0A9Wlt6SAm5qxnzsiLfbxy4xyQXZ5OH-7S5Hgk3ikDYpMv3_vnN8Cg5uU-MXyJ5O5xppwstJPKQ/s1600/Banana+Bread8.jpg" /></a></div>
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul>
<li><span style="font-size: small;">Pre-heat the oven at 150 degree Celsius</span></li>
<li><span style="font-size: small;">Mix flax seed powder with 6 tblsp. of lukewarm water, stir well and leave it aside for at least 10-15 minutes, it will soak up the water a little and will become gooey. .</span></li>
<li><span style="font-size: small;">In
a bowl, mix your dry ingredients, take the flour, add baking soda, baking powder, salt,
cinnamon and mix well. Now add the chopped dates, raisins, nuts and stir till together. </span></li>
<li><span style="font-size: small;">In a big mixing bow, mash the banana with the help of a back of a fork. Add oil in there. Add jaggery powder and mix well. Now add the flour mixture little by little in the bowl along with flax seed powder mixed with water. </span></li>
<li><span style="font-size: small;">Fold till everything is well combined. It’ll be a hard dough but do not add any
more water. Do not over mix. Just stir till it forms a hard dough.</span></li>
<li><span style="font-size: small;">Fold this into a greased loaf pan and sprinkle sesame seeds and some chopped almonds on top.</span></li>
<li><span style="font-size: small;">Bake
for 50 to 60 mins till the top looks golden on the
outside and a toothpick inserted the center, comes out clean. </span></li>
<li><span style="font-size: small;">Let it cool completely before cut. Devour this yummy bread in breakfast with tea or coffee or with evening tea/coffee. Kids can have this in their school lunch-box or as an evening snack or breakfast bread.</span></li>
</ul>
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<span style="font-size: small;"><span style="color: purple;"><b> This recipe I'm submitting to participate in KukClean's ( a facebook group promoting healthy and clean eating) in association with Sunreap</b></span>, a brand name for Nowrangray Agro Private limited. </span><span style="font-size: small;">They are one of the most trusted names in the Food & Beverages industry based in Kolkata, West Bengal
and a government-approved Star Export house for wheat flour in India. Their flour milling expertise of over 25 years has made them a top
manufacturer and exporter of wheat flour, wheat grains and rice grains.</span><br />
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0tag:blogger.com,1999:blog-6878286345446677762.post-90886780357099533202019-05-03T21:28:00.001+08:002019-05-03T21:28:09.463+08:00Mutton Do Pyaza<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000;"><i><span style="font-size: x-large;">D</span></i></span>o Pyaza/Dopiaza is an unique kind of dish which has its origin
from Afghanistan and now a part of Mughlai cuisine and very popular not
only in India but also in abroad due to its unique taste. In hindi, "do" means two or twice and "Pyaza" means pyaz or onion. This dish uses double the amount of onions than what is used in a curry in general. That is why this dish has got its name, Do Pyaza/Dopiaza.<br />
It is one such
vibrant and spicy dish one can not get tired of eating and it gets
along so well with roti, naan or Parathas. According to the legend the
dish was created, when a courtier of Mughal emperor Akbar who was from
Afghanistan, <b style="font-size: 16.8px !important; line-height: 26.88px !important;">Mullah Do Pyaza</b>
accidentally added a large quantity of onions to a dish. The dish
evolved further in Hyderabad, India, and became a staple of Mughlai
cuisine.<br />
<b><span style="color: #990000; font-size: 16.8px; line-height: 31.2px;"><i style="font-size: 16.8px !important; line-height: 31.2px !important;"><span style="font-size: 32.4px !important; line-height: 31.2px !important;">N</span></i></span></b>ot
only non-vegetarians (Chicken, Mutton, Prawn etc.) even with vegetables
(Paneer, Bhindi, Mushroom), this dish can be also made. In this
recipe, some amount of onions are cut in larger size, pan sauted till
brown and used for garnishing the dish. And another set of finely
chopped onions are used for making the curry---this way double the
amount of onions are used in this recipe. And muttons are sauted in a onion based gravy in slow heat with very less spices.<br />
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<span style="color: #990000;"><span style="font-size: large;"><i>T</i></span></span>oday, I am giving you the Mutton Do-Pyaza recipe, which I prepared with goat meat. Remember, while preparing this dish with any kind of meat should be fresh and tender. It's better to take the ribs and legs part of the goat meat. cut into medium chunks.<br />
<b><a href="http://www.recipejunction.in/2017/11/chicken-do-pyaza.html" target="_blank"><span style="color: #660000;"> Chicken Do-pyaza</span></a></b>, <a href="http://www.recipejunction.in/2016/02/paneer-do-pyaza.html" target="_blank"><span style="color: #660000;"><b>Paneer Do-Pyaza</b></span></a> and <a href="http://www.recipejunction.in/2015/11/bhindi-do-pyaza.html" target="_blank"><b><span style="color: #660000;">Bhidi Do-Pyaza</span></b></a> recipe is already on the blog. Do try all of them. Relish this delectable dish with roti/naan/paratha or even with rice.<br />
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<span style="color: #073763;"><span style="font-size: large;">You Need :</span></span><br />
Mutton : 500 gms.<br />
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<span style="color: #cc0000;"><b>For the marinade ::</b></span><br />
Yogurt/curd : 2 tblsp.<br />
Turmeric Powder : 2 tsp.<br />
Salt : 1 tsp.<br />
Ginger-garlic Paste : 1 heaped tblsp.<br />
Mustard oil : 1 tblsp.<br />
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<span style="color: #cc0000;"><b>For the gravy ::</b></span><br />
Onions : 2(thinly sliced) + 2(quartered)<br />
Ginger : 1 inch, minced/chopped <br />
Garlic : 3-4 big cloves, minced/chopped<br />
Green Chillies : 2-3, chopped<br />
Bay leaves : 2 <br />
Cardamom : 3-4<br />
Cloves : 3-4<br />
Cinnamon stick : 2-3(1 inch pieces)<br />
Dry red chilli : 1-2, soak in water for an hour and prepare a paste<br />
Coriander Seeds : 1 tblsp.<br />
Cumin seeds : 1 tsp.<br />
Fenugreek seeds : 1 tsp.<br />
Sugar : 1 tblsp.<br />
Garam masala Powder : 2 tsp.<br />
Ghee/oil : 3-4 tblsp. [<span style="color: #990000;">Ghee gives a rich authentic taste in this dish, or use half ghee and half oil</span>]<br />
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<span style="color: #073763;"><span style="font-size: large;">How To :</span></span><br />
<ul style="text-align: left;">
<li>Preparation : 1) Soak the dry red chilli in water for an hour and then make a fine paste. 2) Lightly toast fenugreek, cumin and coriander seeds on a tawa and then prepare a fine powder. 3) Cut 2 medium sized onions into thin slices or can chop finely and from the other 2 onions, cut the whole onions into 4 slits, then separate the layers. Keep aside. </li>
<li>Marination : After washing the meat, pat dry them and then mix all the ingredients in a big bowl and apply over the meat pieces. Refrigerate for an hour. </li>
<li>Cooking : Authentically, this dish is slow cooked over low heat and take around 11/2 hour to 2 hours to cook. You can do that if you have time, otherwise we can partially cook the meat in pressure cooker and then cook in the gravy. This way, you can finish cooking within an hour from start to finish. Choose your way. I always do the second way and it tastes quite good. </li>
<li>If you are following the second way, take out the mutton pieces from mamrination and place them in a pressure cooker with 1 cup of water and cook till they are 3/4th cooked. Remove when done, preserve the stock that is left behind in the cooker.</li>
<li>Heat 2 tblsp. ghee in a big kadai/wok, add the quartered onion slices and fry till they are slightly brown. Remove and drain on a paper towel. In the same pan, add 2 tblsp. oil and heat. Next add bay leaves, cardamom and cinnamon. When they crackle, add sliced onions. Fry till they are translucent. At this time, add sugar in there and fry for some more minutes till onions turn brown.</li>
<li>Add minced ginger, garlic and green chillies. Now add (partially boiled/raw) mutton pieces in there and saute for 3-4 minutes. Now add red chilli paste, spice powder, rest of the marination and mix well with the mutton pieces very well. </li>
<li>Lastly, add garam masala powder and saute some more in medium-low heat. Season with salt and pour about 2-3 cups of hot water in the pan. Cover with lid and let it cook in medium-high heat till mutton are cooked and you have your desired consistency of gravy. Just 5 minutes before removing from heat, add fried quartered onion slices in the gravy and mix well.</li>
<li>Mutton Do-Pyaza is ready to serve.</li>
</ul>
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Indranihttp://www.blogger.com/profile/07940978565491030734noreply@blogger.com0