tag:blogger.com,1999:blog-79576166279581606262024-03-14T09:50:10.227+05:30FoodeliciousMy Culinary JourneyPari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.comBlogger526125tag:blogger.com,1999:blog-7957616627958160626.post-74914338865185175402016-01-11T14:30:00.000+05:302016-01-11T20:46:47.180+05:30Rice & Corn Salad; Light Meal On Monday; Vegan Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://lh3.googleusercontent.com/-FSg_-IlrcsA/VpO3uP-1VZI/AAAAAAAAsJQ/jmXVYYjsA80/s1600-h/DSC_7728%25255B15%25255D.jpg"><img alt="Rice & Corn Salad" border="0" height="906" src="https://lh3.googleusercontent.com/-7lUpncWZrj4/VpO387UxJXI/AAAAAAAAsJY/qxcj5yf-dfY/DSC_7728_thumb%25255B12%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Rice & Corn Salad" width="600" /></a><br />
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Hi all! <br />
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Wish you all a very Happy New Year. This happens to be my first post of 2016. I had actually started wondering whether I would be able to post anything in this month or rather the next few months. The younger one appears for his X boards this year and currently he is writing his pre-boards. <br />
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2015 was a very tough year for the family but I’m more than glad that we fought and have survived it so far. God willing we would sail through it. Next few months are challenging till we finish the boards, after that I and kid will get some breathing space. I’m so looking forward to visiting my Mum whom I have’nt visited in 2years. I also intend to take a vacation with the family if S gets leave from his office. Our family vacation is equally due.</div>
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Last month S took his first yearly leave and stayed at home with me. We helped the kid with his studies, finished a few pending chores and when T was attending classes we would indulge in quick eat outs. We explored a few interesting places to eat out in Mumbai and we also managed to watch two movies. After eight months of living in this city, finally we managed to spend some quality time with each other and that rejuvenated both of us.<br />
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During one of these eat outs we had this Rice & Corn salad at Taste Of Punjab. It was a part of their buffet. The buffet was not so good but the salad worked for us. It’s simple with very natural flavours and that’s what makes it special. The flavours are simple, uncluttered and requires most minimal things. The salad itself is fluffy, light to touch and light to eat.<br />
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I have used corn, broccoli and basmati rice* as the main ingredients but one can try other vegetable too. I personally feel zucchini and bell peppers would work great too. I have used fresh oregano leaves as the key flavouring but one is free to try any herb of their choice. There are no hard and fast rules in making this salad. It’s all about balancing the flavours right without overdoing it.</div>
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<a href="https://lh3.googleusercontent.com/-TBZxNic499M/VpO4Ls6Q2_I/AAAAAAAAsJg/1VzfHRrc9uc/s1600-h/DSC_7711%25255B16%25255D.jpg"><img alt="Rice & Corn Salad" border="0" height="604" src="https://lh3.googleusercontent.com/-G3p4HIxRw0w/VpO4XUU0byI/AAAAAAAAsJo/BmqWyzPaxp4/DSC_7711_thumb%25255B13%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Rice & Corn Salad-1" width="400" /></a><br />
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<span style="background-color: #dfce04; color: maroon;">Rice & Corn Salad</span></h1>
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<span style="background-color: #dfce04; color: maroon;">राईस ऍण्ड कोर्न सॉलड</span></h1>
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Preparation Time: 20mins | Cooking Time: 10mins | Makes about 2cups | Serves: 1| Difficulty Level: Easy</h4>
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<span style="color: red;">Ingredients</span></h2>
2tsp olive oil<br />
1-1/2cups cooked Basmati Rice<br />
3-4tbsp corn<br />
3-4tbsp broccoli florets cut small<br />
3-4 sprigs of Oregano<br />
salt to taste<br />
1tsp chilli flakes<br />
freshly crushed black pepper, as per taste<br />
freshly crushed salad seasoning, as per taste<br />
Extra Virgin Olive Oil For Drizzling, as required<br />
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<a href="https://lh3.googleusercontent.com/-jn7AgV-FLec/VpO4iJQI4TI/AAAAAAAAsJw/IPDDfmy65Jg/s1600-h/DSC_7731%25255B20%25255D.jpg"><img alt="Rice & Corn Salad" border="0" height="604" src="https://lh3.googleusercontent.com/-403VH1QemJI/VpO4q_cUXXI/AAAAAAAAsJ4/Y6W8QV9SgZ0/DSC_7731_thumb%25255B17%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Rice & Corn Salad-2" width="400" /></a><br />
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<span style="color: red;">Method</span></h2>
Boil 5cups** of water and add a little salt to it. Add the washed basmati rice to it. Cook till the rice is just about done***.<br />
Strain the rice and wash with cold water. This ensures that the rice grains do not stick. Cool the rice. One can keep it in the freezer for 10mins.<br />
Boil a cup of water and add a little salt to it. Blanch the corn and broccoli florets and dip them in cold water. Strain.<br />
Heat olive oil in a pan and add 2sprigs of oregano followed by Chilli flakes. <br />
Toss the corn and broccoli for a few seconds. Remove from the fire. Let them cool.<br />
Mix the veggies with the rice. Mix salt to taste, freshly crushed pepper and salad seasoning. The salad seasoning had lemon rind and mint.<br />
Drizzle extra virgin olive oil and toss lightly using the fork. Serve.<br />
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<a href="https://lh3.googleusercontent.com/-xZQvJqH4WLA/VpO5PGgle7I/AAAAAAAAsKA/5y9TnMLcFBw/s1600-h/DSC_7741%25255B13%25255D.jpg"><img alt="Rice & Corn Salad" border="0" height="906" src="https://lh3.googleusercontent.com/-ktpcehBlZXU/VpO62c-D2DI/AAAAAAAAsKM/UFvfXmgkK5s/DSC_7741_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Rice & Corn Salad-3" width="600" /></a><br />
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<span style="color: red;">Notes</span></h2>
* One could use Brown rice too to make this salad. It would be a more healthier option.<br />
** Boiling rice in excess water ensures that the starch gets released in the water and when the rice gets strained the starchy water gets separated. So the rice is devoid of starch and a healthier way to eat.<br />
*** The rice continues to cook in the heat of boiling water and steam once it’s removed from fire. Keeping it just about done ensures that it’s not overcooked.</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com14tag:blogger.com,1999:blog-7957616627958160626.post-42057462539789601602015-12-28T00:00:00.000+05:302015-12-28T18:48:39.057+05:30Rachana's Arugula-Cottage Cheese & Pasta Salad With Honey-Mustard-Lemon Vinaigrette- Stepwise Post; Light Meal On Monday - Post 4<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://lh3.googleusercontent.com/-t2M_MQ-l93Q/VnucH6RkK1I/AAAAAAAAsC4/g5Rh3ek7IW8/s1600-h/7577%25255B13%25255D.jpg"><img alt="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing" border="0" height="906" src="https://lh3.googleusercontent.com/-0a_9IOEUyW4/VnucMnCDCrI/AAAAAAAAsDA/w3Bt7WmY9WE/7577_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing" width="600" /></a><br />
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Hi!<br />
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I’m back with another post on Light Meal On Monday. Last Monday happened to be my birthday so there was definitely no light eating on that day, hence did not post a light meal.</div>
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About two months back we met our long time friends Rachana & Mohit after a long interval of 7yrs. It was our first social interaction at a family level after moving to Mumbai. I was in no mood to cook as I was on a cooking spree ever since we moved to this city and insisted Rachana to meet outside for a lunch so that she also gets a break from the kitchen along with me and we all could chit chat without the baggage of cooking and feeding our families.<br />
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Rachana asked us to come over to her place, so that we all could sit together for a longer time and promised me that she would not cook at home and order food from outside. But sweet dear Rachana did not keep up with her promise and cooked a few things at home other than ordering a few things from outside. I must tell you all that she is an amazing cook and a lively host.</div>
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Amongst all the things that she made at home was this fresh salad bursting with flavours. We all loved it and I made it a point to call her up later and ask for the recipe. She was indeed sweet and candidly shared the salad recipe in detail with me. Other than that she also shared her quick tip or her little secret for getting a good flavour of mustard in the salad.</div>
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She gave me a rough idea of what veggies she adds and insisted that she adds a little amount of any fruit variant, to bring some change to her regular salad and also that, she prefers to use a less creamier cottage cheese or paneer.</div>
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I have always used crushed mustard or mustard sauce to add the mustard flavour to the dressing I make but Rachana’s method is very clever and indeed innovative way to add a mustardy note to the salads and I never thought of doing that. She uses filtered mustard oil to the dressings which adds a prominent and a natural mustard flavour. I simply loved her tip and definitely gonna use it more frequently.</div>
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Here’s my take on Rachana’s salad with my choice of veggies and fruit. What I can promise you is that the salad is too good and will frequent your kitchen, once you have tried it. </div>
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<a href="https://lh3.googleusercontent.com/-Kq_YkJKyPiY/VnucPA2__uI/AAAAAAAAsDI/39vWvsLVWY8/s1600-h/7571%25255B13%25255D.jpg"><img alt="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing" border="0" height="906" src="https://lh3.googleusercontent.com/-ssfhIupj8Ns/VnucSqQEYwI/AAAAAAAAsDQ/k_zPCUh7Zdo/7571_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing1" width="600" /></a></div>
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<span style="color: red;">Ingredients For Salad</span></h2>
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1/4cup of American Pear finely sliced</div>
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7-8 cherry tomatoes, halved</div>
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150gms cottage cheese, small cubes</div>
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10-15 Arugula leaves</div>
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2 cups of lettuce, torn and kept in ice water for 15-20mins*</div>
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7-8 basil leaves</div>
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1 cup of boiled pasta, I used shell shaped</div>
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a few sprigs of microgreens, I used Sunflower Microgreens</div>
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2tbsp Feta Cheese, crumbled**</div>
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<span style="color: red;">Ingredients for Honey-Mustard-Lemon Dressing</span></h2>
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juice of 2small lemons</div>
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4 small garlic cloves grated</div>
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2tbsp Extra Virgin Olive Oil/EVOO</div>
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1tbsp Mustard Oil</div>
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1tsp black pepper</div>
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1-1/2 tsp salt or as per your taste</div>
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<span style="color: red;">Method</span></h2>
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<a href="https://lh3.googleusercontent.com/-lkVRdo3Ebu8/VnucVuROb7I/AAAAAAAAsDY/W84gu5MYhc0/s1600-h/DSC_7539%25255B18%25255D.jpg"><img alt="DSC_7539" border="0" height="604" src="https://lh3.googleusercontent.com/-gBqTxRsc9-8/VnucY9RJWEI/AAAAAAAAsDg/cFsiElBnguM/DSC_7539_thumb%25255B12%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7539" width="400" /></a><br />
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Mix all the ingredients under the heading of dressing and whisk them.</div>
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<span style="color: red;">Method</span></h2>
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<a href="https://lh3.googleusercontent.com/-Zu3Qfsj9c_w/Vnucb_sEydI/AAAAAAAAsDo/vBvOTTdHs-g/s1600-h/DSC_7515%25255B14%25255D.jpg"><img alt="DSC_7515" border="0" height="604" src="https://lh3.googleusercontent.com/-44NhaPPsXt8/VnuchAkC4uI/AAAAAAAAsDw/ucFDhkIwWGA/DSC_7515_thumb%25255B11%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7515" width="400" /></a><br />
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Add all veggies, fruit and cottage cheese.<br />
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<a href="https://lh3.googleusercontent.com/-K-eiWWsUvVw/Vnucjxa6OJI/AAAAAAAAsD4/8-Y3jOt_l1A/s1600-h/DSC_7529%25255B14%25255D.jpg"><img alt="DSC_7529" border="0" height="604" src="https://lh3.googleusercontent.com/-v_z2af3qsBo/Vnucnz5U0FI/AAAAAAAAsEA/Yvutbh5-940/DSC_7529_thumb%25255B11%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7529" width="400" /></a><br />
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Add the boiled and cooled pasta. <br />
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<a href="https://lh3.googleusercontent.com/-6j1FBmCdWEI/VnucrfHWOCI/AAAAAAAAsEI/xtunGIzS6AI/s1600-h/DSC_7532%25255B14%25255D.jpg"><img alt="DSC_7532" border="0" height="604" src="https://lh3.googleusercontent.com/-7kGTI51tF1Q/VnucuhwJJXI/AAAAAAAAsEQ/_YKcjNditM8/DSC_7532_thumb%25255B11%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7532" width="400" /></a><br />
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Crumble the Feta Cheese and add to the salad.<br />
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<a href="https://lh3.googleusercontent.com/-KRAhNf2huj4/VnucxdRHbjI/AAAAAAAAsEY/npT88Y6y3vg/s1600-h/DSC_7534%25255B11%25255D.jpg"><img alt="DSC_7534" border="0" height="604" src="https://lh3.googleusercontent.com/-cgo7IdsrRsI/Vnuc2EpT7JI/AAAAAAAAsEg/HsdHV6O6SEo/DSC_7534_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7534" width="400" /></a></div>
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Add the basil and arugula leaves.Remove the lettuce from the ice cold water into the salad bowl.. </div>
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<a href="https://lh3.googleusercontent.com/-ylenTAEpc_E/Vnuc5ETRdCI/AAAAAAAAsEo/933jjQa7Kos/s1600-h/DSC_7542%25255B12%25255D.jpg"><img alt="DSC_7542" border="0" height="604" src="https://lh3.googleusercontent.com/-fBLeKOzmmoo/Vnuc76Mck2I/AAAAAAAAsEw/00bbWnV1qg0/DSC_7542_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7542" width="400" /></a></div>
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Toss them lightly and pour the dressing. Mix gently and serve immediately. <br />
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<a href="https://lh3.googleusercontent.com/-9-ffu6_H4dA/Vnuc-yyzF_I/AAAAAAAAsE4/Zs0VFLvAxxs/s1600-h/7548%25255B16%25255D.jpg"><img alt="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing" border="0" height="906" src="https://lh3.googleusercontent.com/-8s322TS9uYk/VnudCOL--5I/AAAAAAAAsFA/_g_iTTA1Nrg/7548_thumb%25255B13%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cottage Cheese & Arugula Salad With Lemon-Honey-Mustard Dressing2" width="600" /></a></div>
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<span style="color: red;">Notes:</span></h2>
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*Dipping the lettuce in ice cold water makes it crispier.</div>
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** Feta Cheese also is salty so the salt needs to be added carefully in the salad.</div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-7957616627958160626.post-65134595095432273532015-12-18T12:30:00.000+05:302015-12-18T18:48:46.621+05:30Three Recipes- Arugula/Roquette leaf Pesto Two Ways; Bruschetta With Arugula Pesto, Product Review- Maharaja Whiteline Flora Mixer Grinder<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://lh3.googleusercontent.com/-ey_pHfDgcFI/VnP8Rw8YWvI/AAAAAAAAsAA/0ykFoqrq6rk/s1600-h/7641%25255B9%25255D.jpg"><img alt="Arugula Pesto- Two Ways" border="0" height="906" src="https://lh3.googleusercontent.com/-6g-YeqBA6vI/VnP8VdW76kI/AAAAAAAAsAI/TbYHRkyN0BM/7641_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Arugula Pesto- Two Ways" width="600" /></a><br />
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Hi! <br />
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After moving to Mumbai, I have explored many more exotic vegetables which were not easily available in Chennai, one of them is the Arugula or Roquette Leaves. I'm in love with this leafy vegetable which has a sharp taste and adds a punch to the food with it’s distinguishing flavour. It has a taste which is a milder combination of radish and mustard leaves put together. <br />
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With the winter setting in and loads of winter bounty to cherish, it's soups and salads for us at nights. I'm going to post more recipes using the Arugula, as it's a great ingredient for salads, topping for crostini and appetisers. <br />
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Today I'm sharing two pesto recipes using the Arugula leaves, which I have made using the Maharaja Mixer Grinder. The mixer grinder was sent to me for a product review by Maharaja Whiteline. <a href="http://www.maharajawhiteline.com/" target="_blank">Maharaja Whiteline</a> as a brand is not new to me, I’ve used it's old model of juicer-mixer-grinder extensively during my college days at my Mum's place. My Mum has used the appliance till few years back. <br />
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<a href="https://lh3.googleusercontent.com/-Tyz4BLLgM24/VnP8YdjUgvI/AAAAAAAAsAQ/g4ymU5zF7es/s1600-h/7612%25255B15%25255D.jpg"><img alt="Maharaja Whiteline Flora - Product Review" border="0" height="604" src="https://lh3.googleusercontent.com/-MSdmXUZRvnY/VnP8cHgf7CI/AAAAAAAAsAY/WBtreHzIleE/7612_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Maharaja Whiteline Flora - Product Review" width="400" /></a> <br />
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I've already reviewed the <a href="http://www.cookingoodfood.com/2015/11/spicy-soba-noodles-tofu-salad-in-peanut.html"><em><strong>Maharaja TurboMix King Hand Blender</strong></em></a> a few days back and appreciated it's power and effective usage and I'm more than happy repeating myself with the Flora mixer grinder too. Yes, it's a<em><strong> decently powerful mixer</strong></em> with 550W and <em><strong>grinds quickly</strong></em>. The mixer <em><strong>works like charm with the sharp blades</strong></em>. <br />
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To start with I always grind the dosa batter and chutneys to see how fine and quickly the mixer- grinder grinds and I was <em><strong>extremely happy with the outcome</strong></em>. It <em><strong>runs efficiently</strong></em>. I used it for a few weeks to come to a conclusion that it’s a very good quality Mixer Grinder. <br />
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The only drawback if I’ve to point out and probably is applicable to all mixer grinders and this one’s no exception too, is the sound made during the functioning of the appliance. Most people will not find it excessive, I found it loud only for the reason that I have been using a mixer grinder for a decade now, whose highlighted feature is that it’s ‘Silent’. <br />
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To go along with the Arugula in the first version of the pesto, I have used a winter special green, that's the fresh green garlic, which is abundantly available currently. And in the second version of the Arugula pesto I've added the freshness of basil to the contrasting sharp taste of the Arugula. Both versions make excellent dip, can also be used as a sauce for making pasta or a dressing for salad.<br />
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Finally I made a bruschetta using the Arugula Pesto (you can also use <a href="http://www.cookingoodfood.com/2012/04/pestowith-basil.html">basil pesto</a>) and topped it with grilled zucchini, tomato and microgreens. It made an excellent snack/appetiser. My fussy teen kid happily savoured them. This version of bruschetta is perfect for parties as it needs very less effort and can be fixed in no time. <br />
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Before I share the recipe, here’s a quick look at the salient features of the Maharaja Whiteline Flora Mixer Grinder <br />
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Sleek Model</div>
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550W motor</div>
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Sharp blades</div>
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Heavy Duty Stainless Steel Jars</div>
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Ergonomic Handle</div>
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Non Slip Feet</div>
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Product Warranty- 1year</div>
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Affordable price of MRP,INR 3699/-</div>
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<a href="https://lh3.googleusercontent.com/-tOJ_Yx69dDY/VnP8gNJxL-I/AAAAAAAAsAg/jdfhW3OlRaA/s1600-h/7640%25255B16%25255D.jpg"><img alt="Arugula Pesto- Two Ways" border="0" height="604" src="https://lh3.googleusercontent.com/-oAfHYlv3jRs/VnP8j9WdGyI/AAAAAAAAsAo/ieGHxydPNwM/7640_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Arugula Pesto Two Ways -1" width="400" /></a></div>
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<span style="background-color: #dfce04; color: maroon;">Arugula Pesto</span></h1>
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<span style="color: #c0504d;">Preparation Time: 10mins | Grinding Time:5mins | Makes: about a cup of each Pesto | Difficulty Level: Easy | Serves: 4-5</span></h4>
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<span style="color: blue; font-size: medium;">Arugula Basil Pesto</span></h2>
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<a href="https://lh3.googleusercontent.com/-XSHnsYL7TNs/VnP8mviIZRI/AAAAAAAAsAw/MH2PMiOW0SY/s1600-h/7628%25255B13%25255D.jpg"><img alt="Ingredients For Arugula Basil Pesto" border="0" height="604" src="https://lh3.googleusercontent.com/-3w7JEzZ-XV4/VnP8qroXj5I/AAAAAAAAsA4/PJ1jKhBdz4E/7628_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ingredients For Arugula Basil Pesto" width="400" /></a></div>
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<span style="color: red;">Ingredients For Arugula Basil Pesto</span></h2>
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1tightly packed cup of Arugula/Roquette leaves</div>
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1tightly packed cup of Italian Basil Leaves</div>
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2tbsp roasted pine nuts</div>
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6-7 small garlic cloves</div>
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1/2cup shredded parmesan cheese</div>
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salt to taste</div>
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1/2cup or more extra virgin olive oil/EVOO</div>
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<span style="color: red;">Method for Arugula Basil Pesto</span></h2>
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Take the pine nuts, garlic, parmesan cheese in the mixer grinder and pulse it. </div>
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Add both the leaves and pulse it again.</div>
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Add about 1/4cup of EVOO and pulse again. Grind to a coarse paste. Add more oil if required. </div>
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Transfer to a jar and pour more of EVOO on top, seal the jar. Can be used for a week or more.</div>
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<span style="color: blue; font-size: medium;">Arugula Green Garlic Pesto</span></h2>
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<a href="https://lh3.googleusercontent.com/-OavjQIrDWe8/VnP8t4MjXMI/AAAAAAAAsBA/cX2uk_QVCdo/s1600-h/7623%25255B13%25255D.jpg"><img align="left" alt="Ingredients for Arugula Green Garlic Pesto" border="0" height="604" src="https://lh3.googleusercontent.com/-2Drle_N_ei4/VnP8yyyAeNI/AAAAAAAAsBI/5X1qiWDTLpA/7623_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: left; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ingredients for Arugula Green Garlic Pesto" width="400" /></a></div>
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<span style="color: red;">Ingredients for Arugula Green Garlic Pesto</span></h2>
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a handful of garlic greens without the garlic part</div>
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2-3 small garlic cloves, if required</div>
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1tightly packed cup of Arugula leaves</div>
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1/4cup of roasted almonds</div>
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1/2cup parmesan cheese</div>
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1/2 cup or more extra virgin olive oil<br />
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<a href="https://lh3.googleusercontent.com/-KGQtnR7Iu0g/VnP82utzAWI/AAAAAAAAsBQ/ONbM82UOEzM/s1600-h/7635%25255B13%25255D.jpg"><img alt="Maharaja Whiteline Flora - Product Review" border="0" height="604" src="https://lh3.googleusercontent.com/-f8zBiE7XppM/VnP85_KeX0I/AAAAAAAAsBY/K18YHC5AiIA/7635_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Maharaja Whiteline Flora - Product Review" width="400" /></a></div>
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<span style="color: red;">Method for Arugula Green Garlic Pesto</span></h2>
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Take the almonds, garlic, parmesan cheese in the mixer grinder and pulse it. </div>
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Add the leaves and greens, pulse it again.</div>
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Add about 1/4cupof EVOO and pulse again. Grind to a coarse paste. Add more oil if required. </div>
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Transfer to a jar and pour more of EVOO on top, seal the jar. Can be used for a week or more.</div>
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<span style="color: blue; font-size: medium;">Bruschetta With Arugula Pesto & Grilled Veggies</span></h2>
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<a href="https://lh3.googleusercontent.com/-fL7d7dID9LM/VnP89eEX4SI/AAAAAAAAsBg/-clCYDjJYeo/s1600-h/7668%25255B13%25255D.jpg"><img alt="Bruschetta With Arugula Pesto & Grilled Veggies" border="0" height="604" src="https://lh3.googleusercontent.com/-DLo4UdTdV0U/VnP9AjSRWZI/AAAAAAAAsBo/5bwhQ3QhYYM/7668_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Bruschetta With Arugula Pesto & Grilled Veggies" width="400" /></a></div>
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<span style="color: red;">Ingredients For Bruschetta With Arugula Pesto & Veggies</span></h2>
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Garlic flavoured baguette or regular baguette</div>
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Arugula Pesto</div>
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Grilled Zucchini slices</div>
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Sunflower Microgreens</div>
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a few cherry tomatoes cut into halves<br />
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<a href="https://lh3.googleusercontent.com/-nXYyp18LeVA/VnP9Ehew36I/AAAAAAAAsBw/s_sY0Zn0SMU/s1600-h/7680%25255B16%25255D.jpg"><img alt="Bruschetta With Arugula Pesto & Grilled Veggies" border="0" height="604" src="https://lh3.googleusercontent.com/-vNpL2zdTNtI/VnP9I2LEodI/AAAAAAAAsB4/-sphcroLxXQ/7680_thumb%25255B13%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Bruschetta With Arugula Pesto & Grilled Veggies1" width="400" /></a></div>
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<span style="color: red;">Method </span></h2>
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Apply garlic butter on bread slices and grill them.</div>
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Grill slices of zucchini. </div>
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Slice cherry tomatoes</div>
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Dip the microgreens in ice water for 10mins to make them crisp.</div>
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Spread pesto on the grilled bread slice and then layer it with slices of grilled zucchini and cherry tomatoes and finally top it with microgreens. Serve immediately.</div>
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<a href="https://lh3.googleusercontent.com/-yQcMRq7cMho/VnP9NwcYPTI/AAAAAAAAsCA/-hWi2miRq5k/s1600-h/7656%25255B7%25255D.jpg"><img alt="Arugula Pesto- Two Ways" border="0" height="906" src="https://lh3.googleusercontent.com/-rOQRsfj-SG8/VnP9RY0QojI/AAAAAAAAsCI/fivIwXZWNUE/7656_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Arugula Pesto Two Ways2" width="600" /></a><br />
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-55772731190032308802015-12-15T09:00:00.000+05:302015-12-28T18:48:22.349+05:30Idlis in Jackfruit Leaves-Stepwise; Khotte/Khotte Kadubu; Light Meal On Monday - Post 3<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoB-KrrAODbQGZVosyVan2QCTU9Wj35P2Tnv-rAeBj-Yf_OQtFMsbMXJxD8Ko11de6q0tFE0PAGcCCPSKnpQCYBcezHff-akOMH-0gSCqLmxSQMiewmPpbaEEi1TY1Tz-lxzEErrndwFo/s1600/0067-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Khotte Idli" border="0" height="901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoB-KrrAODbQGZVosyVan2QCTU9Wj35P2Tnv-rAeBj-Yf_OQtFMsbMXJxD8Ko11de6q0tFE0PAGcCCPSKnpQCYBcezHff-akOMH-0gSCqLmxSQMiewmPpbaEEi1TY1Tz-lxzEErrndwFo/s640/0067-001.jpg" title="Khotte Idli" width="600" /></a></div>
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Hello! I couldn’t post anything last Monday as my head was too occupied with Chennai floods disaster and during that week I was feeling to low to cook or post anything elaborate when so many out there in Chennai had lost their homes.</div>
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<span style="text-align: left;">I have a sentimental attachment with the city where I have spent 5 good years of my life, during two stints and have lived their till 8 months back. Many of my blogger friends spent days without power and proper food, I went sleepless during those days, feeling helpless and miserable. </span></div>
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<span style="text-align: left;"></span><span style="text-align: left;">All the while I prayed, that God shows mercy, the rain stops and people could get back to their normal lives. Now that things have normalised in the city, my head and heart can focus back on the blog</span></div>
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So here I'm back again with my post on Light Meals On Monday. Today I’m sharing an Idli variety which is a specialty of Konkani/Kannadiga cuisine and is called Khotte or Hittu in Konkani or Khotte Kadubu in Kannada. The name is derived from the Konkani cuisine where ‘Khotto’ means Jackfruit leaves hence it is also called Khotto Idli. Another popular name for this Idli is ‘Kottige’. This Idli derives a distinct, unique flavour from the Jackfruit leaves.</div>
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The tender Jackfruit leaves are woven to make a basket/kadubu/bowl/katori shape in using tender stems of betel stem which are called ‘Shigir’ in Konkani. The <a href="http://www.cookingoodfood.com/2009/09/idli-sambhar-with-onion-tomato-chutney.html" target="_blank">Idli batter</a>/Idli hittu is put into the Kadubu and then the latter is steamed. Because of the basket shape made from leaves it is called Kadubu Khotte too. This Idli is very popular in coastal regions of Karnataka towards Mangalore.</div>
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Four leaves are joined together to form a bowl, the video for which can be seen <a href="https://www.youtube.com/watch?v=Fzio6juck90" target="_blank">here</a>. For a more simplified version, a single leaf can be shaped liked a cone and then the Idli batter filled in it. Since I did not have many leaves, I used single leaf and made a closed cone and sealed the joint using a toothpick.</div>
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I had made these Idlis when we lived in Chennai along with the <a href="http://www.cookingoodfood.com/2015/05/halsinkayi-rassa-heirloom-recipe-for.html" target="_blank">Halsinkaayi Rassa</a> when S was kind enough to get me tender jackfruit and the leaves from his office tree. I had served the hot Khotte with <a href="http://www.cookingoodfood.com/2012/02/instant-broken-wheat-oats-idli-with.html" target="_blank">spicy coconut chutney</a> for breakfast. My MIL was visiting us that time and I was surprised to hear that she had never tried or tasted it. I was glad that I could make something new and interesting for her.</div>
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This post is a tribute to Chennaites for being so brave, warm, extending all the help to each other during the adversity. Made people believe once again ‘<b><i>United We Rise and Divided We Fall</i></b>’!!</div>
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<span style="background-color: #dfce04; color: maroon;">Khotte Idli</span></h1>
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<span style="background-color: #dfce04; color: maroon;">खोट्टे ईडली</span></h1>
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<span style="color: red;">Ingredients for Idli Batter using Idli Rava</span></h2>
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3cups Idli Rava</div>
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1cup Urad daal/</div>
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1/2tsp methi/fenugreek seeds</div>
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water for soaking and grinding</div>
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<span style="color: red;">Method For Idli Batter using Idli Rava</span></h2>
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Wash and soak urad daal and fenugreek seeds for 3-4 hrs. Soak Idli rava for 2hrs.</div>
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In the mixer grinder first put the soaked Fenugreek seeds and then add the soaked urad dal. Grind it to a smooth paste, use more water if required. The batter should form bubbles, become lighter and almost double in volume after grinding.</div>
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Decant the water from the soaked Idli rava.Run it once in the mixer grinder. </div>
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Mix the idli rava and urad daal and mix the batter thoroughly. Let it ferment for 8-12hrs.</div>
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<span style="color: red;">Ingredints required to make Khotte Idli</span></h2>
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Idli batter</div>
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Jackfruit leave cones or bowls</div>
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Idli steamer</div>
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pressure cooker plate with holes</div>
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<span style="color: red;">Method For Making Khotte Idli</span></h2>
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Wash the jackfruit leaves and wipe them dry. Soak the toothpicks in water for half an hour. Make cones or bowls using the leaves and using the soaked toothpicks, seal the edges. Ensure that there are no gaps at the base of the cone.<br />
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Insert the cones into the holes of the pressure cooker plate, leaving spaces between the cones. Keep an inverted tall glass in the centre of the plate. This will help the cones to balance.<br />
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Fill 3/4ths of the cone with the idli batter. Close the lid, once the water boils, let the water simmer, this prevents the cone from falling down. The bowls or kadubu made using four leaves, definitely have a better balance. Steam the cones for 10-15mins.</div>
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Open and remove from the leaves, serve hot with <a href="http://www.cookingoodfood.com/2012/02/instant-broken-wheat-oats-idli-with.html" target="_blank">spicy coconut chutney</a> and sambhar.</div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-26410538986776694722015-11-30T17:16:00.001+05:302016-09-09T09:42:41.679+05:30Spaghetti Aglio e Olio or Pasta with Garlic & Oil; Light Meal On Monday- Post 2; Stepwise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-c_9d4KedMSM/Vlw1zvfj_gI/AAAAAAAAr6E/HQWJSPw2zz8/s1600-h/DSC_7344%25255B13%25255D.jpg"><img alt="Aglio-e-Olio" border="0" src="http://lh3.googleusercontent.com/-nS9PSmdY3Eg/Vlw12GFTxwI/AAAAAAAAr6M/hUAhTIK5nBU/DSC_7344_thumb%25255B10%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Aglio-e-Olio" width="600" /></a><br />
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Hi!<br />
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I’m back with another post on ‘Light Meal On Monday’. As I’ve mentioned to you in my last Monday’s post of Spicy <a href="http://www.cookingoodfood.com/2015/11/spicy-soba-noodles-tofu-salad-in-peanut.html" target="_blank">Soba Noodles & Tofu Salad in Peanut butter- Basil Dressing</a>, that Monday is when I prefer to eat light. This weekend we did binge as it was S’s birthday and now it’s time to eat light and healthy food to balance all the binging done earlier.</div>
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My family loves the Aglio-e-Olio which is a classic Italian Pasta preparation and literally translates to Pasta in garlic and oil. Authentically made using spaghetti, it has the simplest of flavours and is so quick to make. Although many would say it’s the easiest preparation to make, and I agree on the easy bit, yet I find there are so many nuances in the preparation that needs to be taken care of, to get the most authentic flavours.</div>
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If the minute details are paid attention, I can assure that the flavour is unmatched. I have tried making the pasta without paying attention to the minute details and I could make out the difference in the flavour and taste, which were compromised because of my negligence, and I promised myself then, never to hurry up while making this preparation.</div>
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I’m providing a stepwise tutorial for every one to understand the minute details which need to be paid attention. It’s very important to cook the garlic right way, that ensures that the garlic releases maximum flavour into the oil, which is the key flavour in this preparation. Also, make notes to the way the spaghetti gets cooked. If these two steps are taken care of, one lands up making the best Aglio-e-Olio </div>
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It’s an ideal meal on lazy days or when one wants a light meal. Just make this and one is sorted. </div>
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<a href="http://lh3.googleusercontent.com/-p8zXrgv0bLM/Vlw14gbtKmI/AAAAAAAAr6U/jOXTIw35feo/s1600-h/DSC_7306%25255B19%25255D.jpg"><img alt="Ingredients for Aglio-e-Olio" border="0" src="http://lh3.googleusercontent.com/--P07_7xTUao/Vlw17PGcHwI/AAAAAAAAr6c/y8KIRi9KXWg/DSC_7306_thumb%25255B13%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ingredients for Aglio-e-Olio" width="400" /></a></div>
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<span style="color: red;">Ingredients</span></h2>
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500gms Whole Wheat Spaghetti</div>
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1/2 cup Extra Virgin Olive Oil (EVOO) and more for drizzling</div>
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3tbsp finely sliced garlic*</div>
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1tbsp chilli flakes**</div>
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1/4cup finely chopped flat leaf Parsley</div>
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1/4cup grated parmesan</div>
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about 2-3tbsp salt to be added in boiling water***</div>
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4-5liters of water for boiling the pasta</div>
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<a href="http://lh3.googleusercontent.com/-R--PHtfTDxw/Vlw19S65agI/AAAAAAAAr6k/9soqhpFZjrs/s1600-h/DSC_7357%25255B14%25255D.jpg"><img alt="Aglio-e-Olio" border="0" src="http://lh3.googleusercontent.com/-Vwu4DayfU74/Vlw2Bp47_1I/AAAAAAAAr6s/waEoo0SLJt4/DSC_7357_thumb%25255B11%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Aglio-e-Olio1" width="400" /></a></div>
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<span style="background-color: #dfce04; color: maroon;">Aglio-e-Olio</span></h1>
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<span style="background-color: #dfce04; color: maroon;">ऍग्लिओ-ए-ओलिओ</span></h1>
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<span style="color: #c0504d;">Preparation Time: 10-15mins | Cooking Time: 10mins | Makes: a very large bowl | Serves: 4| Difficulty Level: Easy</span></h4>
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<span style="color: red;">Method</span></h2>
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<a href="http://lh3.googleusercontent.com/-DUh0Si7YHlc/Vlw2EYm0zeI/AAAAAAAAr60/hx6r1L4Hfbg/s1600-h/DSC_7316%25255B8%25255D.jpg"><img alt="DSC_7316" border="0" src="http://lh3.googleusercontent.com/-0ZfTZXu13Pw/Vlw2GgCzt_I/AAAAAAAAr68/mNvsAlcyasA/DSC_7316_thumb%25255B5%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7316" width="250" /></a></div>
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In a large pan put water for boiling and once one can see a light boil coming up, add salt to it. Ensure enough salt is added as this preparation gets salt only from this step.</div>
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<a href="http://lh3.googleusercontent.com/-V6Af_3v0w2s/Vlw2Kbl2I8I/AAAAAAAAr7E/bDlaH_CsizQ/s1600-h/DSC_7308%25255B9%25255D.jpg"><img alt="DSC_7308" border="0" src="http://lh3.googleusercontent.com/-YSP_NAgaDsI/Vlw2MtisJKI/AAAAAAAAr7M/XXgot-Lgukw/DSC_7308_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7308" width="250" /></a><a href="http://lh3.googleusercontent.com/-8kZ9dgdljgs/Vlw2PlJWc0I/AAAAAAAAr7U/z8Y8iSb9x34/s1600-h/DSC_7312%25255B9%25255D.jpg"><img alt="DSC_7312" border="0" src="http://lh3.googleusercontent.com/-a7P1mJJ8r7U/Vlw2SqdI-QI/AAAAAAAAr7c/5dKslm1iZKQ/DSC_7312_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7312" width="250" /></a><a href="http://lh3.googleusercontent.com/-yqXnq5SK4-Q/Vlw2U4sXYPI/AAAAAAAAr7k/nSjJ7vVRlmA/s1600-h/DSC_7320%25255B8%25255D.jpg"><img alt="DSC_7320" border="0" src="http://lh3.googleusercontent.com/-PmNB5viJVeU/Vlw2Xjrs_SI/AAAAAAAAr7s/dj0oa8rQ4NY/DSC_7320_thumb%25255B5%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7320" width="250" /></a></div>
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At this stage when salt has been added to the water. In a pan add the EVOO and add garlic to the COLD EVOO. Put it on very low flame so that the oil heats slowly and garlic gets slow cooked. This step is very important and should not be hurried.</div>
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<a href="http://lh3.googleusercontent.com/-xXohpa1o97s/Vlw2ZzEGwpI/AAAAAAAAr70/uu7TR1WVhfg/s1600-h/DSC_7318%25255B12%25255D.jpg"><img alt="DSC_7318" border="0" src="http://lh3.googleusercontent.com/-jCye8HQpEFc/Vlw2cSpekLI/AAAAAAAAr78/2L48URfFzkc/DSC_7318_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7318" width="250" /></a></div>
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When the water comes to a roaring boil insert half the length of the spaghetti bundle, once the lower half softens a little, push the entire length into the water and cook Al dente or cooked till it has a bite. Do not overcook.</div>
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<a href="http://lh3.googleusercontent.com/-uV8_pyinLf8/Vlw2eld9bEI/AAAAAAAAr8E/LHrqDpSeEII/s1600-h/DSC_7322%25255B11%25255D.jpg"><img alt="DSC_7322" border="0" src="http://lh3.googleusercontent.com/-Xp8O3DNDYiU/Vlw2gvPMyoI/AAAAAAAAr8M/VPJ6J4O4kmU/DSC_7322_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7322" width="250" /></a><a href="http://lh3.googleusercontent.com/-R1trKQ3_hfk/Vlw2j4ej0ZI/AAAAAAAAr8U/u9v6NK2SJ9Y/s1600-h/DSC_7325%25255B11%25255D.jpg"><img alt="DSC_7325" border="0" src="http://lh3.googleusercontent.com/-mtO2y_4xjGY/Vlw2mf1-_0I/AAAAAAAAr8c/Jk8BLam_zDg/DSC_7325_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7325" width="250" /></a><a href="http://lh3.googleusercontent.com/-isdZfBD0P0U/Vlw2o5hwefI/AAAAAAAAr8k/VoCP8r_M-To/s1600-h/DSC_7326%25255B11%25255D.jpg"><img alt="DSC_7326" border="0" src="http://lh3.googleusercontent.com/-PG4DoqKkLNw/Vlw2rCAT2zI/AAAAAAAAr8s/qeetTL5uA2M/DSC_7326_thumb%25255B6%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7326" width="250" /></a></div>
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Keep a watch on the garlic, it gets slowly cooked releasing all it’s flavours into the oil. When the garlic turns light golden in colour, add the chilli flakes and a ladle of the pasta water. This slows down the cooking of garlic and also add salt to the preparation.</div>
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Strain the cooked pasta and NEVER WASH SPAGHETTI WITH COLD WATER, use it immediately. </div>
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<a href="http://lh3.googleusercontent.com/-miAH7RuagG0/Vlw2uWOAz9I/AAAAAAAAr80/xXXteKorrY8/s1600-h/DSC_7333%25255B8%25255D.jpg"><img alt="DSC_7333" border="0" src="http://lh3.googleusercontent.com/-qyq5eiw4LZU/Vlw2x4ieERI/AAAAAAAAr88/2-o3ISd7KBs/DSC_7333_thumb%25255B5%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7333" width="250" /></a><a href="http://lh3.googleusercontent.com/-hAFHdZLh9lI/Vlw20A1W_oI/AAAAAAAAr9E/mn9Pj8OVwZI/s1600-h/DSC_7335%25255B8%25255D.jpg"><img alt="DSC_7335" border="0" src="http://lh3.googleusercontent.com/-Z8qfMT7K5LA/Vlw24GnipSI/AAAAAAAAr9M/KrgaWLZNP7w/DSC_7335_thumb%25255B5%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7335" width="250" /></a><a href="http://lh3.googleusercontent.com/-x_jkmj4KBrA/Vlw27LNYGhI/AAAAAAAAr9U/juL9ipvKPJ4/s1600-h/DSC_7338%25255B19%25255D.jpg"><img alt="DSC_7338" border="0" src="http://lh3.googleusercontent.com/-j0qX03ibXp0/Vlw29qYD28I/AAAAAAAAr9c/8RLjo9M4_QQ/DSC_7338_thumb%25255B16%25255D.jpg?imgmax=800" height="377" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7338" width="250" /></a></div>
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In a large bowl mix the pasta, garlic oil, parsley and parmesan. Mix gently. Serve it immediately topping it with more parsley, grated parmesan and a drizzle of EVOO.</div>
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<a href="http://lh3.googleusercontent.com/-FBfQN9hrqNk/Vlw2__hbzVI/AAAAAAAAr9k/FB87AB_ISCg/s1600-h/DSC_7341%25255B20%25255D.jpg"><img alt="Aglio-e-Olio" border="0" src="http://lh3.googleusercontent.com/-8YKUbuPm_S8/Vlw3CeO11qI/AAAAAAAAr9s/zFkDcm4MnHg/DSC_7341_thumb%25255B14%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Aglio-e-Olio2" width="600" /></a></div>
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<h2>
<span style="color: red;">Notes:</span></h2>
*The garlic should be sliced thin and evenly for even cooking.<br />
**If one likes more spice, one can add more chilli flakes or sprinkle some freshly ground pepper on top.<br />
***The salt requirement comes from the salt added in the water, one has to be careful while adding that else the spaghetti will turn salty.<br />
One can also add sliced olives as a garnish.</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-4931956417799704912015-11-23T20:30:00.001+05:302015-12-28T18:45:16.447+05:30Spicy Soba Noodles & Tofu Salad In Peanut Butter-Basil Dressing;Maharaja Whiteline TurboMix King Hand Blender’s Review; Light Meal On Monday- Post 1; Step Wise<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://lh3.googleusercontent.com/-qjUMVxUOiRw/VlMpGYzrW-I/AAAAAAAAr28/9DYp1tknxew/s1600-h/DSC_7471%25255B7%25255D.jpg"><img alt="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing" border="0" src="http://lh3.googleusercontent.com/-TKo2xAxqdlE/VlMpJMwJwSI/AAAAAAAAr3E/mQPHkUzPyLo/DSC_7471_thumb%25255B7%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing" width="600" /></a><br />
<br />
Hi!<br />
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I work through the week and also make three meals a day, so when weekend comes, my only requirement is to break the monotony and eat out. And probably like me, many families relax on weekends and eat out, so it becomes important that to balance it, we eat healthy and light food on the Monday, giving due rest to our stomach, which finally keeps our digestive system healthy and improves digestion.</div>
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I have been planning to start this series of ‘Light Meal On Mondays’ for quite some time now but somehow it was just getting postponed because of the currently more important commitments at home. I know I’m pushing my boundaries but I am going to really try hard and post a recipe to a light meal once in the week, preferably on a Monday hence forth. </div>
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<br /></div>
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You can follow my recipes by subscribing to Foodelicious or search #LightMealOnMondays in various social media like <a href="https://www.facebook.com/FOODELICIOUS-281956559323/" target="_blank">Facebook Page</a>, <a href="https://www.instagram.com/parivasisht/" target="_blank">Instagram</a>, <a href="https://plus.google.com/u/0/+PariVasisht" target="_blank">Google+,</a> <a href="https://twitter.com/parivasisht" target="_blank">Twitter</a></div>
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I recently received Maharaja Whiteline’s TurboMix King Hand Blender for review and after satisfactory initial experimentation on regular kitchen chores likes mashing lentils, making quick milk shakes etc. using the mixer attachment of the TurboMix, I wanted to use the chopper attachment to make a very interesting dressing for a salad. </div>
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<br /></div>
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<a href="http://lh3.googleusercontent.com/-sLy0PR7YdNY/VlMpLVdoD4I/AAAAAAAAr3M/1r36hUID_Ms/s1600-h/DSC_7433%25255B7%25255D.jpg"><img alt="Maharaja Whiteline TurbomIx Hand Blender" border="0" src="http://lh3.googleusercontent.com/-vqNbA-Nd3Jk/VlMpOH0qBzI/AAAAAAAAr3U/-dN_l0b8gCM/DSC_7433_thumb%25255B7%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Maharaja Whiteline Turbomix Hand Blender" width="400" /></a></div>
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The dressing has an interesting combination of ingredients and imparts a unique flavour to the salad. The nutty flavour of peanuts, the fresh flavour of basil and the spicy kick of red chillies really sing well on the palate and to add more melody are some interesting Chinese flavours which provide some gentle and some sharp notes to the salad. </div>
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The Maharaja ThermoMix King hand blender <em><strong>is powerful with 350W</strong></em> to show off. One can feel its strength the minute the ‘On’ button is pressed to run the motor. I could instantly find the difference in the power of the motor as the hand blender I’ve been using for so many years is of 250W.The chopper and blender, both the attachments work very efficiently with the powerful motor. The chopper attachment has a sharp blade which aids in quick chopping and mixing.</div>
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The dressing got ready in 2mins using the chopper attachment. The dressing by itself is finger licking tasty, I had a great difficulty in saving it from the kid who was ready to finish it. It can also be used as a dip with Cantonese Starters.</div>
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The salad is vegan, completely dairy and gluten free too. It has a lot of health benefits coming from Tofu which is rich in proteins and Soba noodles which are made from Buckwheat flour (Kuttu ka aata) are gluten free and rich in minerals. The bell peppers add the roughage and vitamin quotient to the salad. Other ingredients are all flavour enhancers.</div>
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The salad turned out scrumptious and I can assure you that it’s a party pleaser, one can flaunt it as a gourmet salad. My family loved it and kid finished one bowl completely and the second bowl was finished by hubby and me. </div>
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Before I share the recipe in detail here’s a quick look at the <strong><em>features of Maharaja Whiteline TurboMix King Hand Blender</em></strong></div>
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<em><strong>1. 350W Motor Unit</strong></em></div>
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<em><strong>2. Mixer Attachment</strong></em></div>
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<em><strong>3. 0.8L beaker</strong></em></div>
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<em><strong>4.500ml chopper</strong></em></div>
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<em><strong>5.All accessories accept the motor are dishwasher safe</strong></em></div>
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<em><strong>6. Easy to handle and easy to clean</strong></em></div>
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<strong><em>For it’s powerful motor, ease of handling the attachments, the product is worth a buy.</em></strong></div>
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<a href="http://lh3.googleusercontent.com/-95PRev1oMnw/VlMpQrWXpJI/AAAAAAAAr3c/SYI3IFAUUu0/s1600-h/DSC_7476%25255B2%25255D.jpg"><img alt="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing1" border="0" src="http://lh3.googleusercontent.com/-120bKpf2rTo/VlMpS6qnPaI/AAAAAAAAr3k/sXu0kPVy-zU/DSC_7476_thumb%25255B2%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing" width="400" /></a></div>
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<span style="background-color: #a5b592; color: maroon;">Spicy Soba Noodles & Tofu Salad In Peanut Butter-Basil Dressing</span></h1>
<h1 align="center">
<span style="background-color: #a5b592; color: maroon;">स्पैसी सोबा नूडल्स सॉलड इन पीनट - बेसिल ड्रेस्सिंग</span></h1>
<h4 align="center">
Preparation Time: 30mins | Cooking Time:10mins | Makes Two large bowls | Serves: 3-4| Difficulty Level: Easy</h4>
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<span style="color: red;"></span> </h2>
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<span style="color: red;">Ingredients</span></h2>
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<span style="color: #c0504d;">For The Salad</span></div>
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150g dry Soba Noodles</div>
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200gms firm tofu</div>
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a cup of sliced red, yellow and green bell pepper</div>
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<span style="color: #c0504d;">For the dressing</span></div>
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2-3tbsp Kashmiri chilli paste</div>
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6-7 small garlic cloves</div>
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2tbsp creamy peanut butter</div>
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2tbsp light soya sauce</div>
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2-3tbsp rice vinegar</div>
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2tbsp Chinese Sesame oil</div>
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1tbsp honey</div>
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1tsp salt + 1/2tsp salt for boiling soba noodles</div>
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4-5tbsp water</div>
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8-10 Italian basil leaves</div>
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a very small handful of roasted peanuts</div>
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<span style="color: red;">Method</span></h2>
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<a href="http://lh3.googleusercontent.com/-iJgvO7ldnmw/VlMpVn-ufUI/AAAAAAAAr3s/fd07y5xmohk/s1600-h/DSC_7451%25255B2%25255D.jpg"><img alt="DSC_7451" border="0" src="http://lh3.googleusercontent.com/-ag38eX8qoxA/VlMpXwZxVQI/AAAAAAAAr30/cOmwQ3Q_Qz0/DSC_7451_thumb%25255B2%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7451" width="200" /></a></div>
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Boil soba noodles in plenty of water with 1/2tsp salt. Once cooked, drain and wash with cold water. Apply a few drops of oil, to prevent sticking of the noodles. Chill the noodles.</div>
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<a href="http://lh3.googleusercontent.com/-UAM8e3h5R-Y/VlMpaEaNgWI/AAAAAAAAr38/JF95XgD1qkM/s1600-h/DSC_7442%25255B2%25255D.jpg"><img alt="DSC_7442" border="0" src="http://lh3.googleusercontent.com/-vfDXc3Lg_iw/VlMpc_dYKII/AAAAAAAAr4E/_1yuMwdJrbM/DSC_7442_thumb%25255B2%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7442" width="200" /></a></div>
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In the chopper attachment of the TurboMix, put red chilli paste and garlic cloves. Give it a quick pulse. </div>
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<a href="http://lh3.googleusercontent.com/-kPBBnudV36M/VlMpfNTg5PI/AAAAAAAAr4M/7qvzxsB1Mk0/s1600-h/DSC_7446%25255B3%25255D.jpg"><img alt="DSC_7446" border="0" src="http://lh3.googleusercontent.com/-DqnqDJNP534/VlMphIEfZGI/AAAAAAAAr4U/WwR2cfuJuiE/DSC_7446_thumb%25255B3%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7446" width="200" /></a></div>
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Add peanut butter, roasted peanuts, sesame oil, soya sauce, honey, vinegar and pulse again.</div>
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<a href="http://lh3.googleusercontent.com/-lIN9lIx4vEk/VlMpj27YbkI/AAAAAAAAr4c/n8Ug8lqxvZw/s1600-h/DSC_7455%25255B2%25255D.jpg"><img alt="DSC_7455" border="0" src="http://lh3.googleusercontent.com/-aBLgaep1fdc/VlMplys3ZpI/AAAAAAAAr4k/kjfR14Z54lc/DSC_7455_thumb%25255B2%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7455" width="200" /></a></div>
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Add the basil leaves, salt to taste and water and pulse again. The spicy peanut butter-basil dressing is ready.</div>
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<a href="http://lh3.googleusercontent.com/-OEAUKZ94ZyI/VlMpoKcUZ2I/AAAAAAAAr4s/GwQfR7DOEWI/s1600-h/DSC_7457%25255B8%25255D.jpg"><img alt="DSC_7457" border="0" src="http://lh3.googleusercontent.com/-aXBCg36uis8/VlMpqiejPbI/AAAAAAAAr40/muce4U2VTq4/DSC_7457_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7457" width="200" /></a><a href="http://lh3.googleusercontent.com/-1j_OIrTh5S4/VlMpuXihylI/AAAAAAAAr48/TmtZDZi0E5Y/s1600-h/DSC_7458%25255B14%25255D.jpg"><img alt="DSC_7458" border="0" src="http://lh3.googleusercontent.com/-HKdbPrDBLuw/VlMpwqFLiII/AAAAAAAAr5E/39HfA2-ooKc/DSC_7458_thumb%25255B9%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7458" width="200" /></a></div>
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Cube the tofu and put 2tbsp of the dressing over it and toss it. Leave to marinate for 15mins in the fridge - chiller.</div>
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<a href="http://lh3.googleusercontent.com/-lV47PefYc8w/VlMpzX4Q4SI/AAAAAAAAr5M/V-mKHRIa358/s1600-h/DSC_7464%25255B8%25255D.jpg"><img alt="DSC_7464" border="0" src="http://lh3.googleusercontent.com/-VanPkR2lZP4/VlMp1zcXhcI/AAAAAAAAr5U/HSZALbyM_TQ/DSC_7464_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7464" width="200" /></a><a href="http://lh3.googleusercontent.com/-qvnrNxWBdf8/VlMp41HRx9I/AAAAAAAAr5c/xXQoX_fQxDc/s1600-h/DSC_7468%25255B8%25255D.jpg"><img alt="DSC_7468" border="0" src="http://lh3.googleusercontent.com/-t7bPFHVO4xE/VlMp7dzINeI/AAAAAAAAr5k/kXJRYSt7iSo/DSC_7468_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7468" width="200" /></a></div>
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Finally mix the tofu, bell peppers, soba noodles and remaining dressing and toss. Serve immediately.</div>
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<a href="http://lh3.googleusercontent.com/-Sno4UikRuDQ/VlMp9ZASn-I/AAAAAAAAr5s/vBxq8_OKtk8/s1600-h/DSC_7481_1%25255B7%25255D.jpg"><img alt="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing2" border="0" src="http://lh3.googleusercontent.com/-7oXIRFSCWcM/VlMp_8gDuSI/AAAAAAAAr50/cefZomY0h3g/DSC_7481_1_thumb%25255B7%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Spicy Soba Noodles & Tofu Salad in Peanut Butter and Basil dressing" width="600" /></a></div>
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<span style="color: red;">Note:</span></h2>
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1.Instead of tofu, light cottage cheese could be used. Also, in addition or in lieu of the bell peppers, bean sprouts, shredded cabbage can be added too. Non vegetarians could use shredded chicken instead of the Tofu.</div>
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2.The heat level and other flavours can be adjusted as per one’s taste preference. One can make it extra spicy by adding more chilli paste. The rice vinegar can also be replaced by lemon juice which would also be tasty but the unique flavour of rice vinegar is worth a try.</div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com0tag:blogger.com,1999:blog-7957616627958160626.post-78100577908730157192015-11-17T13:39:00.001+05:302020-04-15T09:06:35.474+05:30Easy To Make Classic Marinara Sauce – Stepwise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-eDmOwPvF2cA/VkreXqkSmMI/AAAAAAAArz8/V6OVhvHHcTA/s1600-h/DSC_737410.jpg"><img alt="Marinara Sauce" border="0" src="http://lh3.googleusercontent.com/-H29Fcr2Tevs/VkreaxElrbI/AAAAAAAAr0E/BXSY-hu7sGQ/DSC_7374_thumb10.jpg?imgmax=800" height="906" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Marinara Sauce" width="600" /></a><br />
Hello!<br />
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Last few days have been the most hectic days of my life. There was blog related work, food events, prepping for the festival of lights and the regular family chores. It was really very tiring especially when my body is fighting severe infection and has been put on strong dosage of antibiotics for a prolonged period, but that didn’t falter my spirit and eventually I did manage to finish most of the things on time. But in all this I could not find time to sit and write a blog post which I actually love the most. </div>
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I believe I type very slow and that’s probably the reason that I spend a lot of time finishing a post. If you have any tips on improving the typing speed, I am all ears. Leave me a note in the comment box or just shoot me a mail at <a href="mailto:cookingoodfood@gmail.com">cookingoodfood@gmail.com</a></div>
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Last month I had participated in <a href="http://www.archanaskitchen.com/the-kitchenaid-indian-navratri-challenge-the-hub" target="_blank">Navaratri contest at Archana’s Kitchen</a> and there I had won the second prize, which got me a Kitchen Aid Chopper. This is my first Kitchen Aid product and I can’t tell you how elated I’m on receiving it.</div>
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The machine works like a charm. The blade is very sharp and helps me chop, crush food items easily. I used it extensively during Diwali to make an elaborate meal for the family. Unfortunately, I could not click each item separately in all the festive chaos but I used the chopper again to make a batch of marinara sauce using the cherry tomatoes which I had greedily bought at Crawford market as I got them for INR50/kg. </div>
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The marinara sauce is a classic Italian sauce that originated in Naples. It is made with tomatoes, garlic, herbs and onions. Italians refer to marinara sauce only in association with other recipes, Pizza-Marinara. I also went ahead and made a bottle of my favourite <a href="http://www.cookingoodfood.com/2014/08/red-bell-pepper-tomato-basil-sauce.html" target="_blank">Red Bell Pepper-Tomato Basil Sauce</a> using the remaining cherry tomatoes, utilising the chopper again.</div>
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The Kitchen aid chopper made my job very easy as the tomatoes pureed quickly in the chopper. The sauce was ready in less than an hour and I can assure you it’s far better than any readymade bottle. It’s pure and authentic in taste without any added preservatives.</div>
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The vegan marinara sauce stays good for a week in the refrigerator and up to 4months in deep freezer. The sauce is versatile and can be used in main course for making pasta/pizza sauce or as an accompaniment to starters as a spread or a dip.</div>
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<a href="http://lh3.googleusercontent.com/-u7XsDbdVMHM/VkredKLtyoI/AAAAAAAAr0M/dpMPtAqUt8k/s1600-h/DSC_738419.jpg"><img alt="Marinara Sauce 1" border="0" src="http://lh3.googleusercontent.com/-UZf3tQf6BEc/VkreflyorsI/AAAAAAAAr0U/7rku0WTKmbE/DSC_7384_thumb13.jpg?imgmax=800" height="604" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Marinara Sauce 1" width="400" /></a></div>
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<span style="background-color: #dfce04; color: #804000;">Marinara Sauce</span></h1>
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<span style="background-color: #dfce04; color: #804000;">मरिनारा सॉस </span></h1>
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<span style="color: #c0504d;">Preparation Time: 20mins | Cooking Time: 15-20mins | Makes: about 2cups | Serves: 4 | Difficulty Level: Easy</span></h4>
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<span style="color: red;"></span> </h2>
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<span style="color: red;">Ingredients For Marinara sauce</span></h2>
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650gms Cherry Tomatoes/ Canned tomatoes/ Roma Tomatoes</div>
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5-6 small garlic cloves</div>
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one medium sized onion, finely chopped</div>
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3-4tbsp olive oil/ refined oil</div>
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1tsp sugar</div>
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10-12 fresh basil leaves</div>
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1tsp dry basil leaves</div>
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1/2tsp freshly crushed black pepper as per taste</div>
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salt to taste</div>
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<span style="color: red;">Method</span></h2>
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Wash the tomatoes and then blanch them. (Blanching means putting in boiling water for 15-20 seconds and then removing them). </div>
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Put the blanched tomatoes in cold water to stop the process of cooking.</div>
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<a href="http://lh3.googleusercontent.com/-FpW21ADjOuY/VkreiV3rixI/AAAAAAAAr0c/B0c8TeTLLSg/s1600-h/DSC_7269%25255B12%25255D.jpg"><img alt="KitchenAid Chopper" border="0" src="http://lh3.googleusercontent.com/-7vZQwinGNGE/Vkrekti4lJI/AAAAAAAAr0k/H4YOZtbsRUY/DSC_7269_thumb%25255B12%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="KitchenAid Chopper" width="400" /></a><a href="http://lh3.googleusercontent.com/-_GR-FZCnnak/Vkrem5intFI/AAAAAAAAr0s/oG9eYrLPuXs/s1600-h/DSC_7276%25255B7%25255D.jpg"><img alt="KitchenAid Chopper 1" border="0" src="http://lh3.googleusercontent.com/-XmWL2KVVMUs/VkrepMCbbmI/AAAAAAAAr00/O8y2zCkXXlE/DSC_7276_thumb%25255B7%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="KitchenAid Chopper 1" width="400" /></a></div>
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Puree the tomatoes. I used my newly acquired KitchenAid chopper for the process.</div>
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Pass the puree through a strainer. Puree the tomato pieces left in the strainer and strain again. Repeat the process till only seeds are left. This step can be avoided if using canned tomatoes.</div>
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<a href="http://lh3.googleusercontent.com/-tTzdWLTVPIg/VkrerRfEE-I/AAAAAAAAr08/TRPUAvM59IQ/s1600-h/DSC_72778.jpg"><img alt="DSC_7277" border="0" src="http://lh3.googleusercontent.com/-l63uNXtAx44/VkreuAVBnbI/AAAAAAAAr1E/vGw-cURx7uc/DSC_7277_thumb5.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7277" width="200" /></a></div>
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Heat olive oil and add the chopped garlic and let it turn light golden in colour.</div>
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<a href="http://lh3.googleusercontent.com/-DU2vxD-1HXA/VkrexObPKKI/AAAAAAAAr1M/d-1uB9NeQmQ/s1600-h/DSC_72848.jpg"><img alt="DSC_7284" border="0" src="http://lh3.googleusercontent.com/-Xuyw8sXiLy4/VkrezaZynMI/AAAAAAAAr1U/Rg4n9b78vzg/DSC_7284_thumb5.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7284" width="200" /></a></div>
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Tip in the onions and sauté till translucent.</div>
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<a href="http://lh3.googleusercontent.com/-BQvV6LGZYuE/Vkre1RGebmI/AAAAAAAAr1c/p4YE9mBXMX8/s1600-h/DSC_72858.jpg"><img alt="DSC_7285" border="0" src="http://lh3.googleusercontent.com/-hie7nvrljto/Vkre3gW-UkI/AAAAAAAAr1k/8yRzpwi0UCw/DSC_7285_thumb5.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7285" width="200" /></a></div>
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Add the tomato puree, salt to taste and a little sugar to balance the tartness of the tomatoes.</div>
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<a href="http://lh3.googleusercontent.com/-XcATQO2Yzao/Vkre7_gRN2I/AAAAAAAAr1s/_GDo-34PXhw/s1600-h/DSC_72908.jpg"><img alt="DSC_7290" border="0" src="http://lh3.googleusercontent.com/-oUTdl1bDO1s/Vkre--V8tnI/AAAAAAAAr10/GaMX031ARpo/DSC_7290_thumb5.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7290" width="200" /></a><a href="http://lh3.googleusercontent.com/-U5qOE_14OA4/VkrgdtBgatI/AAAAAAAAr2A/JTcjpi2Xqyc/s1600-h/DSC_729515.jpg"><img alt="DSC_7295" border="0" src="http://lh3.googleusercontent.com/-M576dSfnskU/Vkrgf_aorwI/AAAAAAAAr2I/GIqUDBJu6pE/DSC_7295_thumb9.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7295" width="200" /></a></div>
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Add freshly torn basil leaves, crushed dry basil.</div>
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<a href="http://lh3.googleusercontent.com/-WkwNPMlyk8M/VkrgiJ1N2-I/AAAAAAAAr2Q/LZDt91YwnqE/s1600-h/DSC_72938.jpg"><img alt="DSC_7293" border="0" src="http://lh3.googleusercontent.com/-M4w2IBR0vIE/Vkrgk23fwVI/AAAAAAAAr2Y/bsM5WG-mD2M/DSC_7293_thumb5.jpg?imgmax=800" height="302" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_7293" width="200" /></a></div>
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Add freshly crushed black pepper.</div>
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Cook till the sauce thickens to a spreadable consistency.</div>
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Cool and fill it in a glass jar and top it with a layer of olive oil.</div>
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<a href="http://lh3.googleusercontent.com/-JXQ3eFOT5RQ/VkrgnLpU-BI/AAAAAAAAr2g/PThKUxytESA/s1600-h/DSC_7377%25255B7%25255D.jpg"><img alt="Marinara Sauce2" border="0" src="http://lh3.googleusercontent.com/-lpnU_5y0tFw/VkrgpiESqcI/AAAAAAAAr2o/QHyooKigQm4/DSC_7377_thumb%25255B7%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Marinara Sauce2" width="600" /></a><br />
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<span style="color: red;">Notes</span></h2>
The colour of the sauce becomes slightly darker as the tomatoes cook.<br />
In the absence of fresh basil leaves add 1/2tsp more of dry basil.<br />
The olive oil imparts a more authentic taste to the sauce. </div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-34393402149378438512015-11-02T15:01:00.001+05:302015-11-24T16:37:15.107+05:30Egg Curry Version II and Eggless Sheermal Made In Tandoor; Step Wise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-Z5rqvrkByzc/VjcrvAGRuqI/AAAAAAAArqU/R9PFOAF2SWI/s1600-h/DSC_0389_edited%25255B9%25255D.jpg"><img alt="Egg Curry Version II" border="0" src="http://lh3.googleusercontent.com/-e8Q84EBOkBk/VjcrxEmZWeI/AAAAAAAArqc/oZkNssk-a-8/DSC_0389_edited_thumb%25255B9%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Egg Curry Version II" width="600" /></a><br />
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Hi all!<br />
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I cook various cuisines at home and really try to feed the family a variety of food. Home made food is always so healthy and nutritional too. When it comes to home cooked food, there are certain preparations which we call as comfort foods. They are easy to make and always a pleasure to stir up.</div>
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I am still on my sabbatical as kid writes his X board exam at the end of this session and I’m trying to be available for him in his crucial year. I might like to take up learning culinary skills if anything comes my way but all that are speculations, I have nothing concrete to speak about as of now. </div>
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I have earlier posted a <a href="http://www.cookingoodfood.com/2010/05/spicy-punjabi-style-egg-curry.html" target="_blank"><span style="color: blue;">Spicy Punjabi Style Egg Curry</span></a> earlier. I had attempted this version of egg curry on one fine Sunday morning when I and DH were to go and meet a few foodie friends from Chennai over lunch. The only one to eat at home was the son and to keep him happy the egg curry was made. I had made this curry using most minimal spices. I had used stone flower or dagad phool as one of the spices, and it is a spice which I rarely use in my cooking, so I was curious to see how the curry would taste at the end.</div>
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The curry turned out really good and since the kid ate before we left and gave it a double thumbs up, I immediately picked up my diary and jotted down the ingredients and procedure of the curry for me to try it again later.</div>
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So, I tried the curry again after a few months and to go along with it I made a Sheermal flatbread. Authentically a Sheermal has an egg in it but I do not like an egg in my flatbreads, so I used flax meal to replace it. </div>
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Sheermal or Shirmal is a saffron-flavoured slightly sweet, traditional, leavened flatbread that is found in various countries on the Asian sub-continent including Iran, Bangladesh, Pakistan and India. Sheermal is a Naan-like milk bread, apparently of Persian origins, and it is suggested that the name comes from the Persian word for milk which is “sheer”.</div>
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<a href="http://lh3.googleusercontent.com/-5tE4KFEkfyM/VjdUzDTHNlI/AAAAAAAArzQ/LbkALMCjakc/s1600-h/DSC_0384.1%25255B11%25255D.jpg"><img alt="DSC_0384.1" border="0" src="http://lh3.googleusercontent.com/-GcZ80JYoN2k/VjdU3Jh_eRI/AAAAAAAArzY/tF0QtED54HY/DSC_0384.1_thumb%25255B8%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0384.1" width="600" /></a></div>
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In India, this “milk” bread is predominantly found in Muslim neighbourhoods (another reason to suppose it came to India with the Mughals) of Kashmir, Lucknow and Hyderabad. The finished Sheermal differs in the way it appears depending on where it has been made.</div>
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One will find that some Sheermal is decorated with a lovely pricked rustic pattern on its surface, Lucknowi Sheermal is garnished with raisins, others like to use slivered almonds, poppy seeds or sesame seeds to top their Sheermal.</div>
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Sheermal is usually eaten as it is with tea for breakfast, or served slightly warm as part of a meal with a mutton curry called Nihari/ Nehari or spicy kebabs. It can also be served with Khurma/ Qorma, vegetable curries, etc. Like I served it here with an egg curry.</div>
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Either baking powder or yeast is used as a leavening agent in Sheermal. This version has used yeast. </div>
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Traditionally the bread is flavoured with Kewra water (screw pine extract) which adds to the unique flavour of the bread. Sometimes rose water (rose essence) is used. And some times cardamom seeds are added for flavouring when Kewra water or rose water is to be avoided. I used rose water in this bread for the flavouring.</div>
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So this version of Sheermal is flavoured with rose water, enriched with flax seeds and was eggless. The Sheermal turned out amazingly soft and we didn’t miss the egg. This recipe is a keeper for vegans and also for people who do not eat eggs.</div>
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<a href="http://lh3.googleusercontent.com/-LlL5SZgdCYw/VjdU7aAtbCI/AAAAAAAArzg/rJ3YDxeuTYk/s1600-h/DSC_0393_edited%25255B18%25255D.jpg"><img alt="DSC_0393_edited" border="0" src="http://lh3.googleusercontent.com/-ZE6kecMiikc/VjdVAg29o6I/AAAAAAAArzo/WQlgWSLExcc/DSC_0393_edited_thumb%25255B12%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0393_edited" width="600" /></a><br />
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<span style="background-color: #dfce04; color: maroon;">EGG CURRY VERSION II</span></h1>
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<span style="background-color: #dfce04; color: maroon;">एग करी प्रकार -२</span></h1>
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<span style="color: red;"></span> </h2>
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<span style="color: #c0504d;">Preparation Time: 20mins | Cooking Time:25mins | Serves:3-4 | Difficulty Level:Moderate</span></h4>
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<span style="color: red;">Ingredients For Egg Curry</span></h2>
4-5 hard boiled eggs, shelled<br />
3small sized onions, roughly chopped<br />
4-5 garlic cloves<br />
2 medium size tomatoes<br />
10-12seeds of fenugreek/methi dana<br />
1/4tsp turmeric<br />
1-2tsp red chilli powder<br />
3-4tsp coriander powder<br />
1tsp cumin/jeera<br />
an inch piece ginger<br />
3-4tsp oil<br />
2green chillies<br />
<h4>
Whole Spices</h4>
1black cardamom<br />
2 green cardamom<br />
a small piece stone flower/dagad phool<br />
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<span style="color: red;">Method For Egg Curry</span></h2>
<a href="http://lh3.googleusercontent.com/-2cnzv5v_UJs/Vjcr2YLWH8I/AAAAAAAArq0/KSfp4was-_Q/s1600-h/DSC_0321%25255B8%25255D.jpg"><img alt="DSC_0321" border="0" src="http://lh3.googleusercontent.com/-xCPhWxyGRVw/Vjcr4EkgajI/AAAAAAAArq8/QAlf-6Xqczk/DSC_0321_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0321" width="200" /></a><br />
Hard boil 4eggs. Cool and peel. Pierce them at 3-4places. This helps the eggs to imbibe all the flavours in the curry.<br />
<a href="http://lh3.googleusercontent.com/-TV-j4gI4Srg/Vjcr5yBK7dI/AAAAAAAArrE/hJ3Xvd3RD0c/s1600-h/DSC_0292%25255B8%25255D.jpg"><img alt="DSC_0292" border="0" src="http://lh3.googleusercontent.com/-x0brpKEL8Fc/Vjcr7RUn1gI/AAAAAAAArrM/_3LQZOfhrGk/DSC_0292_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0292" width="200" /></a><a href="http://lh3.googleusercontent.com/-FVDlxsCtw54/Vjcr86rjGzI/AAAAAAAArrU/VjK82g4v7XU/s1600-h/DSC_0293%25255B8%25255D.jpg"><img alt="DSC_0293" border="0" src="http://lh3.googleusercontent.com/-koS6ZlZjzbs/Vjcr-Tub8bI/AAAAAAAArrc/tfht8Psofys/DSC_0293_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0293" width="200" /></a><a href="http://lh3.googleusercontent.com/-0yvFogs12J4/Vjcr_2mkXRI/AAAAAAAArrk/9dTUlzVAjjM/s1600-h/DSC_0297%25255B8%25255D.jpg"><img alt="DSC_0297" border="0" src="http://lh3.googleusercontent.com/-g-6zQ6iwj3c/VjcsBSbh8PI/AAAAAAAArrs/DRagde1dMNA/DSC_0297_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0297" width="200" /></a><br />
Heat 3-4tsp oil and add fenugreek seeds to it. Once it turns slight golden in colour add the onions, 1 green chilli, followed by garlic. <br />
<a href="http://lh3.googleusercontent.com/-IqMBvVLfDH0/VjcsCzdKy0I/AAAAAAAArr0/Lqphqu_sKQo/s1600-h/DSC_0300%25255B8%25255D.jpg"><img alt="DSC_0300" border="0" src="http://lh3.googleusercontent.com/-MK4-Z3tU8gg/VjcsEdr3VpI/AAAAAAAArr8/pgeN2GUxd0Y/DSC_0300_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0300" width="200" /></a><br />
Add tomatoes and cook them slightly.<br />
<a href="http://lh3.googleusercontent.com/-nuYWL2_NmE0/VjcsFzPKM3I/AAAAAAAArsE/lbSX04taD58/s1600-h/DSC_0301%25255B8%25255D.jpg"><img alt="DSC_0301" border="0" src="http://lh3.googleusercontent.com/-CgbPgklF--Y/VjcsHaID0pI/AAAAAAAArsM/8g8mEuJu-SU/DSC_0301_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0301" width="200" /></a><br />
Sauté and add cumin seeds. Mix.<br />
<a href="http://lh3.googleusercontent.com/-FyS52jbJgxQ/VjcsI7Qy3dI/AAAAAAAArsU/cGauuq4vp7A/s1600-h/DSC_0307%25255B8%25255D.jpg"><img alt="DSC_0307" border="0" src="http://lh3.googleusercontent.com/-a0QlykQm4dM/VjcsKZYlw7I/AAAAAAAArsc/hcGQI4HLDS8/DSC_0307_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0307" width="200" /></a><br />
Cool the mix and add ginger and green chillies to that. <br />
<a href="http://lh3.googleusercontent.com/-x5V39F0rsuw/VjcsL94J6oI/AAAAAAAArsk/wYRmmNcaF4w/s1600-h/DSC_0313%25255B8%25255D.jpg"><img alt="DSC_0313" border="0" src="http://lh3.googleusercontent.com/-xnyBZ-kcVmo/VjcsN_DkZ6I/AAAAAAAArss/ef0ggJApuPs/DSC_0313_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0313" width="200" /></a><a href="http://lh3.googleusercontent.com/-OGg2KlXc_p8/VjcsPT2tV0I/AAAAAAAArs0/WBb_qu9gxR4/s1600-h/DSC_0310%25255B8%25255D.jpg"><img alt="DSC_0310" border="0" src="http://lh3.googleusercontent.com/-JkAlDepJOSQ/VjcsQW8xO_I/AAAAAAAArs8/Hdi9pYHqgig/DSC_0310_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0310" width="200" /></a><br />
Grind the mix.<br />
<a href="http://lh3.googleusercontent.com/-I9Yv8bxr3eY/VjcsR92YaTI/AAAAAAAArtE/p-5MbSCI2DA/s1600-h/DSC_0330%25255B12%25255D.jpg"><img alt="DSC_0330" border="0" src="http://lh3.googleusercontent.com/-sSJws9fBP3k/VjcsTyMbieI/AAAAAAAArtM/qwdZ6_aGnfE/DSC_0330_thumb%25255B6%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0330" width="200" /></a><br />
Heat 2tsp of oil and add the whole spices, sauté on low flame for a few seconds for the spices to release their aromatic oils. <br />
<a href="http://lh3.googleusercontent.com/-7gehJiIjBxg/VjcsVtn44zI/AAAAAAAArtU/ckNlcy2QjTM/s1600-h/DSC_0332%25255B8%25255D.jpg"><img alt="DSC_0332" border="0" src="http://lh3.googleusercontent.com/-aOsWqPYgWj4/VjcsXPHkAGI/AAAAAAAArtc/CdhR0zsGFv0/DSC_0332_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0332" width="200" /></a><a href="http://lh3.googleusercontent.com/-l6JHJtM_wDA/VjcsYluFUWI/AAAAAAAArtk/hNkuevSxAqs/s1600-h/DSC_0333%25255B8%25255D.jpg"><img alt="DSC_0333" border="0" src="http://lh3.googleusercontent.com/-HUHrDZXXK5s/VjcsaWnF5CI/AAAAAAAArts/Uo1x3r3n4vc/DSC_0333_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0333" width="200" /></a><a href="http://lh3.googleusercontent.com/-Dp_Qn9iodQY/Vjcsb9JmfsI/AAAAAAAArt0/UCmFXNTl4ck/s1600-h/DSC_0335%25255B8%25255D.jpg"><img alt="DSC_0335" border="0" src="http://lh3.googleusercontent.com/-5cXJ8RDPbSQ/VjcsdLBoBEI/AAAAAAAArt8/aotBaurwb_s/DSC_0335_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0335" width="200" /></a><br />
Add the ground mix. Mix properly and add turmeric, red chilli powder and coriander powder. <br />
<a href="http://lh3.googleusercontent.com/-R3AC7S_UQbA/VjcsetE0xcI/AAAAAAAAruE/Vh1HQd-Sxos/s1600-h/DSC_0340%25255B9%25255D.jpg"><img alt="DSC_0340" border="0" src="http://lh3.googleusercontent.com/-AcIkuDKKdWg/VjcsgAdKAiI/AAAAAAAAruM/O3GH_7W4xno/DSC_0340_thumb%25255B6%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0340" width="200" /></a><a href="http://lh3.googleusercontent.com/-V4uAGtMEhNI/Vjcshh-gZBI/AAAAAAAAruU/QWqA3t1vQDM/s1600-h/DSC_0341%25255B8%25255D.jpg"><img alt="DSC_0341" border="0" src="http://lh3.googleusercontent.com/-tt4376lJpgA/VjcsjGSFqSI/AAAAAAAAruc/j2lnQlIGMf0/DSC_0341_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0341" width="200" /></a><a href="http://lh3.googleusercontent.com/-925MkfuJYro/Vjcskq-9zgI/AAAAAAAAruk/kON8_sM9wgk/s1600-h/DSC_0344%25255B8%25255D.jpg"><img alt="DSC_0344" border="0" src="http://lh3.googleusercontent.com/-kkjWB7VQeL0/VjcslzcZh4I/AAAAAAAArus/bkAtMVLJeg4/DSC_0344_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0344" width="200" /></a><br />
Add salt to taste. Let the gravy release the oil around the edges and then add about 2 cups of boiling water to make a thick gravy. Add the boiled egg and let the curry simmer for 10-12mins. Serve hot with rice or any flatbread.<br />
<br />
<strong style="background-color: white; border: 0px; color: #444444; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px; padding: 0px; vertical-align: baseline;">“The Egg Curry recipe is been created for <a href="http://www.theurbanspice.com/announcing-diwali-giveaway-kitchenaid-india/" target="_blank">The Urban Spice </a>and KitchenAid India Diwali Contest”</strong><span style="background-color: white; color: #444444; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 20px;">. </span><br />
<h2>
<span style="color: red;">Ingredients For Sheermal</span></h2>
1tsp active dried yeast <br />
2tsp sugar <br />
1/4 cup lukewarm water <br />
2- 1/4 cups all-purpose flour <br />
3/4 tsp salt <br />
1tbsp flax meal <br />
1/4 cup ghee <br />
1/2 cup milk (or more, as required for kneading) <br />
1tsp kewra water (screw pine essence) or rose water (I used rose water) <br />
A few strands saffron soaked in 2tbsp warm milk <br />
Melted butter, for brushing <br />
<a href="http://lh3.googleusercontent.com/-OcJFwb7MmQk/Vjcsned9SZI/AAAAAAAAru0/4oLJe21Qn8w/s1600-h/DSC_0405_edited%25255B12%25255D.jpg"><img alt="Sheermal Flat Bread" border="0" src="http://lh3.googleusercontent.com/-I3XzgbDkV6o/VjcspKyPwwI/AAAAAAAAru8/oFWqjR96XTg/DSC_0405_edited_thumb%25255B9%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Sheermal Flat Bread" width="600" /></a> <br />
<h2>
<span style="color: red;"></span> </h2>
<h1 align="center">
<span style="background-color: #dfce04; color: maroon;">Sheermal</span></h1>
<h1 align="center">
<span style="background-color: #dfce04; color: maroon;">शीरमल</span></h1>
<h4 align="center">
<span style="color: #c0504d;">Preparation Time:15mins | Fermenting Time: 2-3hrs | Cooking Time: 3mins per flatbread | Serves:2-3 | Difficulty Level: Moderate</span></h4>
<h2 align="center">
<span style="color: red;"></span> </h2>
<h2>
<span style="color: red;">Method To Make Sheermal</span></h2>
<a href="http://lh3.googleusercontent.com/-vDLw0VmsR7c/Vjcsqvff7GI/AAAAAAAArvE/SrSEJpZimbM/s1600-h/DSC_0271%25255B3%25255D.jpg"><img alt="DSC_0271" border="0" src="http://lh3.googleusercontent.com/-Z3L2SdIBYrY/VjcssKPDvoI/AAAAAAAArvM/Wkg301Vy9aA/DSC_0271_thumb%25255B3%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0271" width="200" /></a><br />
<div align="justify">
Proof the yeast first. Mix the yeast into the warm water with sugar and set it aside for 5 to 10 minutes or till it is frothy. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-8tw3NPrG0Uk/VjcstnZ8UrI/AAAAAAAArvU/HsaOxQDPYh8/s1600-h/DSC_0265%25255B3%25255D.jpg"><img alt="DSC_0265" border="0" src="http://lh3.googleusercontent.com/-vpa1Rpz_PiQ/VjcsvbC6cEI/AAAAAAAArvc/ZHBC3DbEPtc/DSC_0265_thumb%25255B3%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0265" width="200" /></a> </div>
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Mix a table spoon of flax meal with 3tbsp water and let it stand for 15mins. </div>
<div align="justify">
One may knead by hand or with a machine, I used my food processor. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-0SXEY0y3pxo/Vjcsww56oZI/AAAAAAAArvk/kVUfunOSBro/s1600-h/DSC_0266%25255B3%25255D.jpg"><img alt="DSC_0266" border="0" src="http://lh3.googleusercontent.com/-_EkeWlbFAiA/Vjcsya6jabI/AAAAAAAArvs/rypV4fIZJfQ/DSC_0266_thumb%25255B3%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0266" width="200" /></a> </div>
<div align="justify">
Put the flour and salt in the bowl of the food processor. Add the yeast mixture and the flax meal mix and run the processor a couple of times to mix well. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-gjMgGi6FW1I/Vjcs0DqFEiI/AAAAAAAArv0/oVYot3v5hRk/s1600-h/DSC_0275%25255B3%25255D.jpg"><img alt="DSC_0275" border="0" src="http://lh3.googleusercontent.com/-R8aW630F9xE/Vjcs1mUDqoI/AAAAAAAArv8/TP-ewAysVak/DSC_0275_thumb%25255B3%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0275" width="200" /></a> </div>
<div align="justify">
Then add the ghee in two lots to this and again pulse a couple of times till it looks like fine crumbs. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-v7y2oPPN_Lo/Vjcs3BpVI6I/AAAAAAAArwE/RCZEXO87k2c/s1600-h/DSC_0279%25255B4%25255D.jpg"><img alt="DSC_0279" border="0" src="http://lh3.googleusercontent.com/-kHQq9zN9M2Q/Vjcs4zLuwmI/AAAAAAAArwM/YLRbaAQSS3o/DSC_0279_thumb%25255B4%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0279" width="200" /></a><a href="http://lh3.googleusercontent.com/-bsWPmlmD1NA/Vjcs6uUx7RI/AAAAAAAArwU/TW7TQMcb-24/s1600-h/DSC_0282%25255B4%25255D.jpg"><img alt="DSC_0282" border="0" src="http://lh3.googleusercontent.com/-vj4Zqq2yJuU/Vjcs71L3__I/AAAAAAAArwc/opeCNS7tT4o/DSC_0282_thumb%25255B4%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0282" width="200" /></a> </div>
<div align="justify">
Now add as much milk, and finally the kewra (or rose water) and knead until you have a very soft and slightly sticky dough. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-Ic2hF8qmGZA/Vjcs9rbySuI/AAAAAAAArwk/7u_GCYq3Ytg/s1600-h/DSC_0285%25255B4%25255D.jpg"><img alt="DSC_0285" border="0" src="http://lh3.googleusercontent.com/-Xxiew6xJMRY/Vjcs_MxYJXI/AAAAAAAArws/30rbRhM1_3A/DSC_0285_thumb%25255B4%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0285" width="200" /></a><a href="http://lh3.googleusercontent.com/-escINUYGCl4/VjctA4t4nCI/AAAAAAAArw0/Sde3VbGg2f8/s1600-h/DSC_0349%25255B4%25255D.jpg"><img alt="DSC_0349" border="0" src="http://lh3.googleusercontent.com/-7g7_jlxK-0Q/VjctCBIvToI/AAAAAAAArw8/Kc61XQ1L1bE/DSC_0349_thumb%25255B4%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0349" width="200" /></a><a href="http://lh3.googleusercontent.com/-7R9tLze2VVc/VjctDlhHYjI/AAAAAAAArxE/FgR9ELK_3AY/s1600-h/DSC_0351%25255B4%25255D.jpg"><img alt="DSC_0351" border="0" src="http://lh3.googleusercontent.com/-RQ_9xWfjopA/VjctFRO1EjI/AAAAAAAArxM/VZAfAZce_vY/DSC_0351_thumb%25255B4%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0351" width="200" /></a> </div>
<div align="justify">
Transfer this to an oiled bowl, cover with a moist cloth and let the dough rise till doubled in volume (about 1 to 2 hours). Press the dough with finger tip to check for a depression in the dough. </div>
<div align="justify">
Knead the dough well and apply a layer of ghee over it and cover again with a damp cloth and let it rest for 15-20mins. </div>
<div align="justify">
Meanwhile heat the tandoor. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-8ygKKm32mjw/VjctHK-VHXI/AAAAAAAArxU/s_ALGhgcxQw/s1600-h/DSC_0352%25255B13%25255D.jpg"><img alt="DSC_0352" border="0" src="http://lh3.googleusercontent.com/-FRG3yAXX0aQ/VjctIe1GMVI/AAAAAAAArxc/UvnR3MGPi-U/DSC_0352_thumb%25255B10%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0352" width="200" /></a><a href="http://lh3.googleusercontent.com/-QUSs9dzekdw/VjctKYvUsZI/AAAAAAAArxk/ycPrB7ZsUxk/s1600-h/DSC_0357%25255B8%25255D.jpg"><img alt="DSC_0357" border="0" src="http://lh3.googleusercontent.com/-pRQgDlIliHs/VjctLirj1RI/AAAAAAAArxs/Qh2r-F1-Nmw/DSC_0357_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0357" width="200" /></a> </div>
<div align="justify">
Shape it into a rope and cut it into 6-7 equal pieces. Make balls. </div>
<div align="justify">
<a href="http://lh3.googleusercontent.com/-JQS_8BCOhno/VjctNIOtKWI/AAAAAAAArx0/fHGZnhgjM_A/s1600-h/DSC_0364%25255B8%25255D.jpg"><img alt="DSC_0364" border="0" src="http://lh3.googleusercontent.com/-2HSbfElvenM/VjctTPIn5MI/AAAAAAAArx8/WvancmIOiqs/DSC_0364_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0364" width="200" /></a> </div>
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Roll each of them into a roti of 1/8” thickness of 8” diameter. One can also use hand and spread it into a flatbread. Using a fork pierce at 7-8 places, across the bread. </div>
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<a href="http://lh3.googleusercontent.com/-k4z7SLOqNNM/VjctUlAh-FI/AAAAAAAAryE/YbnAsIT_tZ8/s1600-h/DSC_0368%25255B8%25255D.jpg"><img alt="DSC_0368" border="0" src="http://lh3.googleusercontent.com/-GbEP_MovU-0/VjctWrtwIuI/AAAAAAAAryM/0x26MMaOYPw/DSC_0368_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0368" width="200" /></a><a href="http://lh3.googleusercontent.com/-KYDd7dOeiNs/VjctYHiLsII/AAAAAAAAryU/EPgHKjtzjhU/s1600-h/DSC_0373%25255B9%25255D.jpg"><img alt="DSC_0373" border="0" src="http://lh3.googleusercontent.com/-abs1FLAW7So/VjctZk2n4mI/AAAAAAAAryc/nnhKz0dPzEY/DSC_0373_thumb%25255B6%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0373" width="200" /></a><a href="http://lh3.googleusercontent.com/-CvAMURhA5ls/VjctbK7kKeI/AAAAAAAAryk/L1jiBM3F6Is/s1600-h/DSC_0374%25255B8%25255D.jpg"><img alt="DSC_0374" border="0" src="http://lh3.googleusercontent.com/-_x3Fc0S07LQ/Vjctc06-5cI/AAAAAAAArys/t0jMm_dIVfI/DSC_0374_thumb%25255B5%25255D.jpg?imgmax=800" height="302" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0374" width="200" /></a> </div>
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Apply saffron milk mix generously on the rolled flatbread and transfer it gently into the tandoor. After a minute flip the bread and cook it on the other side. Cook till light golden in colour. </div>
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Smear with butter and serve hot. </div>
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<span style="color: red;">Note:</span></h2>
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The hallmark of good Sheermal is the shiny/glistening finish on the flatbread from brushing it with melted ghee or butter, so do not skimp on that, even though this flatbread is already rich as it is.</div>
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The egg gives the dough a little extra richness, texture and flavour, but you can leave it out if you don’t use eggs or replace it with flax meal, like the way I have used.</div>
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I have used a tandoor to make the Sheermal but one can try it on a stove top or bake at 180C for 10-12mins.</div>
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The stone flower has a very strong flavour so use it very carefully else it will overpower all the other flavours.</div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com3tag:blogger.com,1999:blog-7957616627958160626.post-6119238877151094902015-10-28T12:06:00.001+05:302015-10-28T14:17:42.066+05:30Easiest Method Of Making Goda Shankarpaali; Shakkarpaare; Diwali Sweets; Step Wise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-v3PETQlHXNA/VjBsBPpXllI/AAAAAAAArlA/FlFvq3Vk0bE/s1600-h/DSC_0185-0028.jpg"><img alt="Shankaarpaali" border="0" src="http://lh3.googleusercontent.com/-0owfafkdyYg/VjBsDOHPoII/AAAAAAAArlI/2f2D4C-AJUc/DSC_0185-002_thumb8.jpg?imgmax=800" height="906" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Shankaarpaali/Shakkarpaare" width="600" /></a><br />
Hi All!<br />
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Navaratri are over and in a few days we would celebrate Deepawali, the festival of lights. It is now that time of the year when we clean up the house, buy new clothes and jewellery for the family and prep up for the festival.</div>
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Any celebration or festival is incomplete without sweets, savouries and good food. And Deepawali is the biggest festival for Hindus, so obviously, it is that time of the year when I gear up to make a lot of sweets and savouries for the family.</div>
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There are a few things which I definitely make every year, the first being the <a href="http://www.cookingoodfood.com/2014/10/khasta-namkeen-paare-step-wise-diwali.html" target="_blank"><em><span style="color: red;">Namakpaare</span></em></a>, the goda or sweet shankarpaali as called in Maharashtra or shakkarpare as called in Hindi and the Maharashtrian Chivda. The sweet shankarpaali are of two kinds, one which the dough is sweet and the other are the sugar coated ones. In this post I’m sharing the uncoated version, i.e, which the dough itself is sweet. And I would share the Maharashtrian Chivda in a few days too.</div>
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This method of making shankarpaali is the easiest. It is a fuss free recipe which has extremely easy proportion of ingredients to remember.</div>
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<a href="http://lh3.googleusercontent.com/-gsHHkMNrHN4/VjBsEwgEdwI/AAAAAAAArlQ/qv-_aspyNcU/s1600-h/DSC_0174-00311.jpg"><img alt="Shankaarpaali" border="0" src="http://lh3.googleusercontent.com/-78vQT_Bog20/VjBsGYaKU1I/AAAAAAAArlY/UQhvJCH-tRw/DSC_0174-003_thumb11.jpg?imgmax=800" height="604" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Shankaarpaali/Shakkarpaare" width="400" /></a><br />
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<h1 align="center">
<span style="background-color: #d19049; color: #400000;">Shankarpaali Or Shakkarpare</span></h1>
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<span style="background-color: #d19049;">गोड शंकरपाळी / शक्करपार॓</span></h1>
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<span style="color: #f79646;">Preparation Time: 30mins | Cooking Time:45mins | Makes: About 250gms | Difficulty Level: Moderate</span></h4>
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<h3>
<span style="color: blue;">Ingredients</span></h3>
1/2 katori/ bowl clarified butter or ghee<br />
1/2 katori/bowl sugar<br />
1/2 katori/bowl water<br />
about 250gms maida/ all purpose flour or as required<br />
a pinch of salt<br />
3-4 cups of oil for deep frying<br />
<h3>
<span style="color: blue;">Method:</span></h3>
<a href="http://lh3.googleusercontent.com/-n-mAGoeQEV0/VjBsIPJhI9I/AAAAAAAArlg/Af7M63mVSPI/s1600-h/DSC_0079-001%25255B7%25255D.jpg"><img alt="DSC_0079-001" border="0" src="http://lh3.googleusercontent.com/-jm63PSsIzaw/VjBsJoLygYI/AAAAAAAArlo/_7szjWZaAiI/DSC_0079-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0079-001" width="159" /></a><a href="http://lh3.googleusercontent.com/-uR1Ll8Xmcs8/VjBsLNpaqKI/AAAAAAAArlw/ATunGE3Wll0/s1600-h/DSC_0090-001%25255B7%25255D.jpg"><img alt="DSC_0090-001" border="0" src="http://lh3.googleusercontent.com/-krf8vsFUyKU/VjBsPss0ETI/AAAAAAAArl4/po_6lFRVn0U/DSC_0090-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0090-001" width="159" /></a><a href="http://lh3.googleusercontent.com/-4hosdIbYcRg/VjBsRYvfSGI/AAAAAAAArmA/S9Pl-0wj0Oc/s1600-h/DSC_0093-001%25255B7%25255D.jpg"><img alt="DSC_0093-001" border="0" src="http://lh3.googleusercontent.com/-PtCjQzmvooI/VjBsSxtB0fI/AAAAAAAArmI/ULCgXLvx-X4/DSC_0093-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0093-001" width="159" /></a><br />
Take equal portion of ghee, sugar ( I took a little less as I prefer less sweet) and water.<br />
<a href="http://lh3.googleusercontent.com/-ReB-4R-qClc/VjBsURWSsDI/AAAAAAAArmQ/2eAusGc-gL0/s1600-h/DSC_0096-001%25255B11%25255D.jpg"><img alt="DSC_0096-001" border="0" src="http://lh3.googleusercontent.com/-Dk7dTMfRUAo/VjBsVsH4IjI/AAAAAAAArmY/TzlU0eDVRmk/DSC_0096-001_thumb%25255B5%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0096-001" width="159" /></a><a href="http://lh3.googleusercontent.com/--CkpW-2WgWA/VjBsYiG9eiI/AAAAAAAArmg/YP1UZpdk-Yk/s1600-h/DSC_0102-002%25255B10%25255D.jpg"><img alt="DSC_0102-002" border="0" src="http://lh3.googleusercontent.com/-cP1fFWxYGIA/VjBsaIYZzQI/AAAAAAAArmo/sUqypP83jdc/DSC_0102-002_thumb%25255B5%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0102-002" width="159" /></a><a href="http://lh3.googleusercontent.com/-SOBg0AvamfE/VjBsbUbzbUI/AAAAAAAArmw/UgU6fHahreQ/s1600-h/DSC_0103-001%25255B10%25255D.jpg"><img alt="DSC_0103-001" border="0" src="http://lh3.googleusercontent.com/-4635paULcXg/VjBsc-JUrQI/AAAAAAAArm4/BldGQKpbnXI/DSC_0103-001_thumb%25255B5%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0103-001" width="159" /></a><br />
Heat the ghee in a pan to melt it. In another pan dissolve the sugar in water by heating it gently. Mix the sweet water in the melted ghee.<br />
Let the mixture come to room temperature completely and then add a pinch of salt to it.<br />
<a href="http://lh3.googleusercontent.com/-ZrJfgZVGvrk/VjBseYDWZmI/AAAAAAAArnA/QDd_PrRSDPw/s1600-h/DSC_0105-001%25255B7%25255D.jpg"><img alt="DSC_0105-001" border="0" src="http://lh3.googleusercontent.com/-dDydwuM4NKU/VjBsf1w0K8I/AAAAAAAArnI/1nHZ5NKlqF4/DSC_0105-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0105-001" width="159" /></a><a href="http://lh3.googleusercontent.com/-st-D-ym6CpQ/VjBshTfsP_I/AAAAAAAArnQ/uTveaJfMgSI/s1600-h/DSC_0107-001%25255B7%25255D.jpg"><img alt="DSC_0107-001" border="0" src="http://lh3.googleusercontent.com/-gaHwBslMO1o/VjBsjDDEs6I/AAAAAAAArnY/ecvpwEkyGzI/DSC_0107-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0107-001" width="159" /></a><a href="http://lh3.googleusercontent.com/-3cak0bI8Tjg/VjBskpCWXnI/AAAAAAAArng/Nwfi7KuXmLM/s1600-h/DSC_0109-001%25255B7%25255D.jpg"><img alt="DSC_0109-001" border="0" src="http://lh3.googleusercontent.com/-whKrHHpsEfU/VjBsmDSU68I/AAAAAAAArno/KIGIvDkUi0Q/DSC_0109-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0109-001" width="159" /></a><br />
Gradually add the maida to this mixture and as much maida which will get mixed to form a soft dough, which is pliable.<br />
<a href="http://lh3.googleusercontent.com/-_oWihIQDHrk/VjBsosDeggI/AAAAAAAArnw/2k_hjwSMznM/s1600-h/DSC_0113-001%25255B7%25255D.jpg"><img alt="DSC_0113-001" border="0" src="http://lh3.googleusercontent.com/-ZTB9x6CWLuw/VjBsqZc4UgI/AAAAAAAArn4/lvAvTN0BxGs/DSC_0113-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0113-001" width="159" /></a><br />
Break the dough into 4-5 equal sized balls and roll out a circle of 1/4inch or about 3mm thickness. <br />
<a href="http://lh3.googleusercontent.com/-7vaRg14PM5g/VjBstEbIs6I/AAAAAAAAroA/hUPchyeLbfA/s1600-h/DSC_0119-001%25255B7%25255D.jpg"><img alt="DSC_0119-001" border="0" src="http://lh3.googleusercontent.com/-igDC1LKvgSA/VjBsucAmBZI/AAAAAAAAroI/WGrZa2uko1Y/DSC_0119-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0119-001" width="159" /></a><a href="http://lh3.googleusercontent.com/-GagbGLm3F5k/VjBsvx50tJI/AAAAAAAAroQ/WNJcujlbewM/s1600-h/DSC_0122-002%25255B7%25255D.jpg"><img alt="DSC_0122-002" border="0" src="http://lh3.googleusercontent.com/-JeQ1KUwNxGI/VjBsxT15jKI/AAAAAAAAroY/yZoHvjs5GlU/DSC_0122-002_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0122-002" width="159" /></a><br />
Cut out the uneven edges and then using a knife, or a pizza cutter or a shankarpaali cutter, cut 1” wide strips. <br />
<a href="http://lh3.googleusercontent.com/-xSZeskoi1xs/VjBsy3qqC5I/AAAAAAAArog/GzKexcrBPko/s1600-h/DSC_0125-001%25255B7%25255D.jpg"><img alt="DSC_0125-001" border="0" src="http://lh3.googleusercontent.com/-MQmVYfnWJTI/VjBs0kNQnZI/AAAAAAAAroo/97EbnnZ6ekA/DSC_0125-001_thumb%25255B4%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0125-001" width="159" /></a><br />
Cut the strips horizontally to get diamond or square shaped shankarpaali. Separate them so that they do not stick each other.<br />
Mean while, heat about 4cups of oil on a low flame. Increase the flame to medium and put a batch of cut shankarpaali in oil. The temperature of the oil should be such that the shankarpaali should gradually come up to the surface. <br />
<a href="http://lh3.googleusercontent.com/-zAvoaTG9i1A/VjBs2fmvYWI/AAAAAAAArow/2q0YzpWLK88/s1600-h/DSC_0126-002%25255B18%25255D.jpg"><img alt="DSC_0126-002" border="0" src="http://lh3.googleusercontent.com/--F-6XQdWtxc/VjBs3vvqExI/AAAAAAAAro4/hC9cpVxeMU4/DSC_0126-002_thumb%25255B12%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0126-002" width="159" /></a><br />
Reduce the flame to low heat and fry the shankarpaali till golden in colour.<br />
Using a slotted spoon, remove all the excess oil and put the fried shankarpaali on a kitchen towel. Repeat the process with the entire dough.<br />
Cool them thoroughly and store them in an air tight container.<br />
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<a href="http://lh3.googleusercontent.com/-pFOLiR2ycGw/VjBs5Pig5bI/AAAAAAAArpA/0aJROu0hhws/s1600-h/DSC_0190-0027.jpg"><img alt="Shankaarpaali" border="0" src="http://lh3.googleusercontent.com/-qnHOIgOcYpw/VjBs67KYONI/AAAAAAAArpI/3LULUbA8wYw/DSC_0190-002_thumb7.jpg?imgmax=800" height="906" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Shankaarpaali/Shakkarpaare" width="600" /></a><br />
<h3>
<span style="color: blue;">Notes:</span></h3>
Once the dough is kneaded, make the shankarpaali immediately else the ghee in the dough would solidify and the dough will harden.<br />
Maintaining the appropriate temperature of the oil is important else the shankarpaali will not turn flaky or khasta.<br />
Cover the cut shankarpaali and the dough with a damp cloth to prevent drying.<br />
One can also use milk to knead the dough but the shankarpaali made that way get spoilt faster.</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-46846097917598015772015-10-23T22:32:00.001+05:302015-10-23T22:32:44.255+05:30Seemebadnekaayi Gojju ; Chayote Squash Curry Made In a Kannadiga Style ; Karnataka Cuisine<p> </p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-DiB0E2If9rI/VipoBpIr5jI/AAAAAAAArkI/ghuNzk8Hwm4/s1600-h/DSC_0534-003%25255B13%25255D.jpg"><img title="Seemebadnekayi Gojju" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Seemebadnekaayi Gojju" src="http://lh3.googleusercontent.com/-b6lGWmIiYgA/VipoEWQgzuI/AAAAAAAArkQ/1WmIYcnyRR0/DSC_0534-003_thumb%25255B10%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi all!!</p> <p align="justify">Gojju is a very popular preparation in Karnataka. It is slightly sweet, quite sour and also quite a spicy curry which is very popular in a Kannadiga household. A variety of vegetables are used to cook this popular curry, one of the most popular being <a href="http://www.cookingoodfood.com/2009/07/sour-and-spicy-bendekayi-gojju-hot-and.html" target="_blank">Bendekayi Gojju</a> but I have never heard any one trying the Chayote Squash or Seemebadnekayi for making the Gojju.</p> <p align="justify">I experimented with the Chayote Squash and to my surprise it tasted really good. Also, the Chayote absorbed all the flavours very well. Hubby was extremely surprised and loved the preparation. A gojju preparation, steamed rice and some curds and one is sorted. Simple wholesome meal which is far better than any five star hotel’s meal. </p> <a name='more'></a> <p> </p> <p>I usually have my home made <a href="http://www.cookingoodfood.com/2014/09/gojju-podi-spice-mixmasala-from.html" target="_blank">Gojju Podi</a> ready, so this preparation gets ready in no time..</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-uo-D2WwSCyw/VipoGGYmn1I/AAAAAAAArkY/aLObzrmC-Y0/s1600-h/DSC_0532_edited-001%25255B14%25255D.jpg"><img title="Seemebadnekayi Gojju" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Seemebadnekayi Gojju" src="http://lh3.googleusercontent.com/-17ebqd_dq9k/VipoIzjeCWI/AAAAAAAArkg/6W5t3hA13ZM/DSC_0532_edited-001_thumb%25255B11%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #ccb400" color="#c0504d">Chayote Squash Gojju/Curry Karnataka Style</font></h1> <h1 align="center"><font style="background-color: #ccb400" color="#c0504d">सीमेबदनेकायी गोज्जु</font></h1> <h4 align="center"><font color="#d16349">Preparation Time:5mins | Cooking Time:30mins | Serves:2-3 | Difficulty Level: Easy</font></h4> <h3><font color="#0000ff"></font> </h3> <h3><font color="#0000ff">Ingredients</font></h3> <p>1 large Chayote Squash/ Seemebadnekayi</p> <p>1/4tsp turmeric +1/4tsp turmeric</p> <p>3tbsp <a href="http://www.cookingoodfood.com/2014/09/gojju-podi-spice-mixmasala-from.html" target="_blank">Gojju Podi</a></p> <p>1to1-1/2tsp rice flour</p> <p>1tbsp jaggery grated</p> <p>about 2-3tbsp tamarind paste (add more if you like very sour)</p> <p>salt to taste</p> <h4>For tempering</h4> <p>1-1/2tbsp oil</p> <p>a large pinch of asafoetida/heeng</p> <p>1tsp mustard seeds</p> <p>a sprig of curry leaves</p> <h3><font color="#0000ff">Method</font></h3> <p>Wash the chayote squash. Oil hands and peel the chayote to remove the hairy peel. Cut into half and remove the hard pith. Now cube the Chayote squash. </p> <p>In a pan take the cubed squash and add 2-3 cups of water. Bring it to a boil and simmer. Cook till the chayote is almost mushy and breaks easily on pressing. </p> <p>Add jaggery, Gojju podi, turmeric, salt to taste, tamarind paste to the cooked chayote. </p> <p>Mix the rice flour in half cup water and add to the chayote. This provides the adequate binding to the curry. If required add more water.</p> <p>The consistency of the curry should be like that of a batter made for fritter, neither too thick nor very thin. The curry thickens further on cooling so try to keep it slightly edging towards a thinner side.</p> <p>Let the chayote cook in spices for 5-7mins. </p> <p>Make the tempering by heating oil and then spluttering the mustard, followed by curry leaves and asafoetida. Pour the tempering on the curry and mix. </p> <p>Cook for 2-3mins more and the Gojju is ready to serve.</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-P2mkNToHtr0/VipoKncQ2zI/AAAAAAAArko/zI0ppGSD8EE/s1600-h/DSC_0528_edited-001%25255B17%25255D.jpg"><img title="Seemebadnekayi Gojju" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Seemebadnekayi Gojju" src="http://lh3.googleusercontent.com/-4kQw-4C8K60/VipoMeJ9luI/AAAAAAAArkw/NfvEittFvck/DSC_0528_edited-001_thumb%25255B14%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <h4><font color="#0000ff">Note</font>: Add jaggery and tamarind as per your taste. It’s a sweet, spicy and sour curry, so adjust as per your palate.</h4> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com0tag:blogger.com,1999:blog-7957616627958160626.post-62421407313443938322015-09-25T11:36:00.001+05:302015-09-25T11:36:58.074+05:30Lunch Menu-1: Karnataka Thali<p> </p> <p><a href="http://lh3.googleusercontent.com/-OFED8tnMngA/VgTj0zu8WQI/AAAAAAAArh0/xTAlxJFsK1w/s1600-h/DSC_710113.jpg"><img title="Karnataka Thali" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious-Karnataka Thali" src="http://lh3.googleusercontent.com/-bmnqPhBdGyU/VgTj8wNg3hI/AAAAAAAArh8/fTd0WtytYqw/DSC_7101_thumb10.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi!</p> <p align="justify">My regular readers would know that I’m married into a Kannadiga family. Though my husband loves trying new cuisines and all the kinds of food that I experiment with, his soul lies in the home style Karnataka food. I ensure to provide him his favourite food once in a while.</p> <p align="justify">It was one of such days that I cooked most of his favourite food and served it on his platter. They are very simple preparations but very high on taste and flavour and the best part is that they complement each other well and also make a wholesome meal that has all the components for a balanced diet.</p> <p align="justify">Served on the plate are <a href="http://www.cookingoodfood.com/2012/03/aloo-gadde-hurda-uperikarnataka-style.html" target="_blank">Aloo Gadde Hurda Uperi</a> which is a recipe very popular in my in laws family made using finely sliced potatoes. Then there is <a href="http://www.cookingoodfood.com/2010/11/maatavaadi-palya.html" target="_blank">Maatvaadi Palya</a> which is a North Karnataka preparation made using Fresh fenugreek/Methi leaves. There’s <a href="http://cookingoodfood.com/2013/02/jeerige-kattu-traditional-karnataka.html" target="_blank">Jeerige Kattu</a> as the lentil preparation which goes well with both the curries. </p> <p align="justify"> </p> <p align="justify"><a href="http://lh3.googleusercontent.com/-2Zw3aVf5dCo/VgTkF6qFq4I/AAAAAAAAriE/TuYs0_8YlRs/s1600-h/DSC_7106%25255B1%25255D.jpg"><img title="Karnataka Thali" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious-Karnataka Thali" src="http://lh3.googleusercontent.com/-cK6EKSTiEYE/VgTkOJ2YJkI/AAAAAAAAriM/puwrjd_83Ts/DSC_7106_thumb%25255B1%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Rice, which is staple food for South Indians goes well with all the three and to add more crunch their are deep fried papads to complete the Thali. A little ghee on top of the rice and this combination is so delectable. My husband loved the Thali and was beaming with joy. When I shared the pic with my BIL, he was absolutely J. </p> <p>This Thali is gluten free as there are no wheat products used in any preparation. If ghee is not put on the rice, it’s a completely dairy free, vegan preparation too.</p> <p>Try the combination and treat your family with Karnataka delicacies.</p> <p><a href="http://lh3.googleusercontent.com/-kFj66pSNpGQ/VgTkWo_H5MI/AAAAAAAAriU/gEJDcalbcpA/s1600-h/DSC_7113%25255B13%25255D.jpg"><img title="Karnataka Thali" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious-Karnataka Thali" src="http://lh3.googleusercontent.com/-wnTA2l9tWj0/VgTkf2qoZVI/AAAAAAAAric/NgbfGYwf0N0/DSC_7113_thumb%25255B10%25255D.jpg?imgmax=800" width="600" height="906"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-7957616627958160626.post-59846644653749579052015-09-18T12:35:00.001+05:302015-09-18T22:19:45.498+05:30Avarekaalu Akkitari Uppittu Made Using Borosil’s Digi Kook Rice Cooker- A Product Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-p9J0VbnC8SY/Vfu240IdU3I/AAAAAAAArbQ/nUvBD5pHbq0/s1600-h/DSC_6952_1-003%25255B13%25255D.jpg"><img alt="Foodelicious-Avarekaalu Akkitari Uppittu" border="0" src="http://lh3.googleusercontent.com/-xJWHLyDw2lE/Vfu27crOXrI/AAAAAAAArbY/tc0MrZ9CQPI/DSC_6952_1-003_thumb%25255B10%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Avarekaalu Akkitari Uppittu" width="600" /></a><br />
Hi!<br />
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Here comes the last and final review of the three products, that I had received from <a href="http://www.borosil.com/" target="_blank">Borosil</a> . The previous two reviews can be read <a href="http://www.cookingoodfood.com/2015/08/tandoori-aloo-sandwich-using-newly.html" target="_blank">here</a> and <a href="http://www.cookingoodfood.com/2015/08/how-to-make-red-thai-curry-paste-at.html" target="_blank">here</a>.</div>
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I can very happily say that this product has become an innate part of my kitchen. My every day rice gets cooked in the Borosil Digi Kook Rice Cooker and I’m very happy with the outcome.</div>
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Not only is the rice cooker very sleek and smart looking, with a great finish but the final product cooked in it has always turned out very well. There are days when I get busy with work and the delay timer on the rice cooker has come to my rescue there. </div>
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I put the rice in the rice cooker with the delay timer ‘ON’ and get absorbed in my work. The delay timer helps me get a well cooked rice at a time I want. Once the rice gets cooked, it moves into ‘Keep Warm’ mode, so one always gets a hot rice on the plate. Sounds fuss free right!!</div>
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Other than the rice function, the rice cooker has several other inbuilt auto functions, like soup, gravy, steam. It is so easy to operate and user friendly that even children can use it.</div>
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So far I have steamed my veggies, Momos using the steam function, also have tried Pilaf and Shorba. I know I would experiment more using this friendly kitchen tool in the near future. There’s a lot that can be made using the rice cooker and moreover, it’s easy to clean and maintain.</div>
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<em><strong>It’s an excellent product and absolutely apt for all working men and women. If you haven’t bought a rice cooker yet. Do check out this one.</strong></em></div>
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Here, in this post I’m sharing a traditional Karnataka recipe <a href="http://www.cookingoodfood.com/2009/11/avarekalu-akkitari-uppittuavarrkalurice.html" target="_blank">‘Avarekaalu Akkitari Uppittu’</a> made using the marvellous Field beans or Avarekaalu. The preparation is very popular in my family and is usually cooked in a pressure cooker or thick bottom pan. I have shared the recipe earlier <a href="http://www.cookingoodfood.com/2009/11/avarekalu-akkitari-uppittuavarrkalurice.html" target="_blank">here</a> and I’ve followed the same proportion and ingredients as mentioned there, but cooked in the rice cooker.</div>
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Before I share the procedure, here’s a quick view on the salient features of the Borosil’s Digi Kook Rice Cooker..</div>
<a href="http://lh3.googleusercontent.com/-o7C7iilDuJc/Vfu29SNwZiI/AAAAAAAArbg/bfd4hzA7FUI/s1600-h/DSC_6805%25255B14%25255D.jpg"><img alt="Foodelicious- Borosil Rice Cooker Review" border="0" src="http://lh3.googleusercontent.com/-AYiGQKorDSE/Vfu2_Ww-tAI/AAAAAAAArbo/M9UmBf4EUh0/DSC_6805_thumb%25255B11%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Borosil Rice Cooker" width="400" /></a><br />
<h1 align="center">
<span style="color: #c0504d;">Digikook Rice Cooker & Steamer 1800ml</span></h1>
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• Specification - 650W, 1.8L capacity <br />
• Indian Auto Cooking Functions <br />
• 15 hours pre set timer. <br />
• Steam tray, serving spatula, measuring cup and non stick cooking pot included. <br />
• ‘Keep Warm Function’ retains nutrition of rice fresh for 12hrs <br />
• Easy-to-clean Non stick inner pot <br />
• Dishwasher safe inner pot <br />
• Spill over prevention vent <br />
• Detachable power cord for convenient storage <br />
• After sales home service <br />
Available on: <a href="http://www.myborosil.com/">www.myborosil.com</a> and also at all leading retail outlets. <br />
Price: INR 3861/- <br />
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<a href="http://lh3.googleusercontent.com/-1Z10xHdVChs/Vfu3BNwMrnI/AAAAAAAArbw/qHU-fejKl9U/s1600-h/DSC_6819%25255B13%25255D.jpg"><img alt="Foodelicious-Avarekaalu " border="0" src="http://lh3.googleusercontent.com/-rdnLjfX-EdU/Vfu3DYYO1hI/AAAAAAAArb4/XN7QqDuGq5A/DSC_6819_thumb%25255B10%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Avarekaalu or Field Beans" width="600" /></a><br />
The recipe and ingredients of <strong><span style="color: red;">‘Avarekaalu</span><span style="color: red;"> Akkitari Uppittu’</span></strong> can be read <a href="http://www.cookingoodfood.com/2009/11/avarekalu-akkitari-uppittuavarrkalurice.html" target="_blank"><strong>here</strong></a>.<br />
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<span style="color: blue;">Method </span></h2>
<a href="http://lh3.googleusercontent.com/-9QVzAAhyE10/Vfu3FOySkcI/AAAAAAAArcA/9v_wro9qMR8/s1600-h/DSC_6903%25255B10%25255D.jpg"><img alt="DSC_6903" border="0" src="http://lh3.googleusercontent.com/-Vq_nyqSFi9k/Vfu3HMQxYqI/AAAAAAAArcI/hm2oGrRj1-s/DSC_6903_thumb%25255B7%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6903" width="250" /></a><br />
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<a href="http://lh3.googleusercontent.com/-_01wZorR30w/Vfu3JC_pQrI/AAAAAAAArcQ/y7OEySimoHs/s1600-h/DSC_6912%25255B10%25255D.jpg"><img alt="DSC_6912" border="0" src="http://lh3.googleusercontent.com/-x25_QoqjHgg/Vfu3LG-16nI/AAAAAAAArcY/yuxOVkKRX20/DSC_6912_thumb%25255B7%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6912" width="250" /></a><br />
I used <a href="http://www.cookingoodfood.com/2015/08/how-to-make-red-thai-curry-paste-at.html" target="_blank"><strong>Borosil’s Sumo Amaze Mixer Grinder</strong></a> to coarsely grind the rice and lentils. <br />
<a href="http://lh3.googleusercontent.com/-NDUjXlcoUSU/Vfu3M8N4bII/AAAAAAAArcg/beQp-3R7UwQ/s1600-h/DSC_6920%25255B8%25255D.jpg"><img alt="DSC_6920" border="0" src="http://lh3.googleusercontent.com/-95EWx32qTTw/Vfu3O7Xd7-I/AAAAAAAArco/xMwZl3DL4RU/DSC_6920_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6920" width="250" /></a><br />
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<a href="http://lh3.googleusercontent.com/-0KiYWG4DENc/Vfu3Q9LfJvI/AAAAAAAArcw/tf0ozlT12VM/s1600-h/DSC_6922%25255B8%25255D.jpg"><img alt="DSC_6922" border="0" src="http://lh3.googleusercontent.com/-2r3iRY7nSkw/Vfu3TEspjyI/AAAAAAAArc4/lus3g1MipqU/DSC_6922_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6922" width="250" /></a><br />
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<a href="http://lh3.googleusercontent.com/-r9PrU7FQhnc/Vfu3Uy4f_4I/AAAAAAAArdA/jZoeCrXBpWk/s1600-h/DSC_6924%25255B8%25255D.jpg"><img alt="DSC_6924" border="0" src="http://lh3.googleusercontent.com/-ndBieyP6U-s/Vfu3W8_eDmI/AAAAAAAArdI/Vb7zG6yhypc/DSC_6924_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6924" width="250" /></a><br />
All steps to the preparation are the same as mentioned <a href="http://www.cookingoodfood.com/2009/11/avarekalu-akkitari-uppittuavarrkalurice.html" target="_blank">here</a>. After roasting the rice mix, transfer it to the non stick bowl of the rice cooker. <br />
<a href="http://lh3.googleusercontent.com/-kvB3XnYmh0Q/Vfu3ZEe_5WI/AAAAAAAArdQ/_htLfprqt64/s1600-h/DSC_6930%25255B8%25255D.jpg"><img alt="DSC_6930" border="0" src="http://lh3.googleusercontent.com/-n6wSmiT6sHs/Vfu3bEyA49I/AAAAAAAArdY/FCN6xYHeUHM/DSC_6930_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6930" width="250" /></a><br />
Add the required amount of water ( almost double of rice-lentil mix) into the non stick bowl.<br />
<a href="http://lh3.googleusercontent.com/-juY5_jr65N8/Vfu3dNlpnFI/AAAAAAAArdg/BRW29ByUkwA/s1600-h/DSC_6934%25255B8%25255D.jpg"><img alt="DSC_6934" border="0" src="http://lh3.googleusercontent.com/-qRRuNbMiOP0/Vfu3fJXsKrI/AAAAAAAArdo/Gxyw2-NvC2M/DSC_6934_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6934" width="250" /></a><br />
Put the bowl inside the rice cooker.<br />
<a href="http://lh3.googleusercontent.com/-Dh2DArBoqJQ/Vfu3hCt9AHI/AAAAAAAArdw/CfFr3bPnDLg/s1600-h/DSC_6939%25255B8%25255D.jpg"><img alt="DSC_6939" border="0" src="http://lh3.googleusercontent.com/-gvrt7RRzbxM/Vfu3jEfQmEI/AAAAAAAArd4/JNFdzDchR-o/DSC_6939_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6939" width="250" /></a><br />
Close the lid of the rice cooker and press the power button followed by the rice function button and then go and watch your favourite TV serial or take care of your plants while the rice cooker does the work for you. <img alt="Smile" class="wlEmoticon wlEmoticon-smile" src="http://lh3.googleusercontent.com/-bjkDU0wXdos/Vfu3lEUWivI/AAAAAAAAreA/6hNitgSkIfw/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" /><br />
<a href="http://lh3.googleusercontent.com/-E3m2sUB00Uc/Vfu3nGaQ8jI/AAAAAAAAreI/pI_jursSp80/s1600-h/DSC_6943%25255B8%25255D.jpg"><img alt="DSC_6943" border="0" src="http://lh3.googleusercontent.com/-nddRHH2VupY/Vfu3pP9njJI/AAAAAAAAreQ/AnKoZ8SGX0w/DSC_6943_thumb%25255B5%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_6943" width="250" /></a><br />
And half an hour later one has the uppittu ready without the tension of it sticking to the bottom or any scathing.<br />
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<a href="http://lh3.googleusercontent.com/-ab1HDxuck8Y/Vfu3rE6nz1I/AAAAAAAAreY/ychCm6wiKKE/s1600-h/DSC_6950-001%25255B13%25255D.jpg"><img alt="Foodelicious-Avarekaalu Akkitari Uppittu" border="0" src="http://lh3.googleusercontent.com/-BcX3WXYWKK8/Vfu3tC-J5NI/AAAAAAAAreg/a2asbjduUIA/DSC_6950-001_thumb%25255B10%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Avarekaalu Akkitari Uppittu" width="600" /></a><br />
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-7957616627958160626.post-48777792354611868342015-09-03T18:25:00.001+05:302015-09-03T18:29:24.712+05:30How To Make An Authentic Thai Red Curry or Gaeng Daeng At Home; A Vegan Version Of Thai Red Curry<p> </p> <p align="center"><a href="http://lh3.googleusercontent.com/-zau59KOmDEc/VehC5TTwXOI/AAAAAAAArY4/GH0eWTUlGmw/s1600-h/DSC_7096-003%25255B15%25255D.jpg"><img title="Thai Red Curry" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Foodelicious- Thai Red Curry" src="http://lh3.googleusercontent.com/-wYTZRhSCX4o/VehC7AoGcoI/AAAAAAAArZA/XJMG-R0A4vs/DSC_7096-003_thumb%25255B12%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p> </p> <p>Hi all!</p> <p align="justify">In my previous post I have shared the recipe to <a href="http://www.cookingoodfood.com/2015/08/how-to-make-red-thai-curry-paste-at.html" target="_blank">Thai Red Curry Paste</a> and in this post I will share the recipe towards the making of the curry. It’s a very simple recipe and gets ready in 10mins if the red curry paste is ready.</p> <p align="justify">While the curry started bubbling, I gave DH a taste of the curry and his instant reaction was it’s magical. I was ecstatic to hear that! Since a long time we were in search of a place that serves good authentic Thai Curry and now I know for sure that I do not have to search a one…</p> <a name='more'></a> <p align="justify"> </p> <p align="justify">There was a small restaurant opposite our resort in Phuket, where we used to eat regularly during our Thailand trip. Since they were celebrating a week of Chinese Buddhist festival during our visit, they followed a vegetarian diet and wore white clothes. We relished vegetarian Thai delicacies to our hearts content there. This curry was as good as the curry that I had in that restaurant in Phuket.</p> <p align="justify">Relishing vegan food had left me in a happy space in Thailand.To read about my foodie experience, recipe and my travelogue at Phuket, read <a href="http://http://www.cookingoodfood.com/2012/12/tub-tim-grob-rubys-in-coconut-milk.html" target="_blank">here</a>.</p> <p align="justify">I realised during my cooking that the essence of an authentic Thai Curry lies in the authenticity of the curry paste and if that has genuine, authentic flavours, one is sorted. Authentic flavours can only be obtained when the ingredients used are in right proportions.</p> <p align="justify">I know, I’m going to treasure the book ‘Buddha’s Table’ which helped me enjoy <strong><em>‘Real Thai Food At Home’</em></strong> and in future more of the Thai cuisine will be experimented in my kitchen. But for now, the recipe to an authentic Thai Red Curry..</p> <p align="justify"> </p> <p><a href="http://lh3.googleusercontent.com/-g8rTn6pkY14/VehC8iJ2R7I/AAAAAAAArZI/xuXtcZGPPaE/s1600-h/DSC_7078-002%25255B13%25255D.jpg"><img title="Thai Red Curry" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Thai Red Curry" src="http://lh3.googleusercontent.com/-M53BDlch3YE/VehC-GsEWyI/AAAAAAAArZQ/qv-L3mflZ4o/DSC_7078-002_thumb%25255B10%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #dfce04" color="#804000">Thai Red Curry</font></h1> <h1 align="center"><font style="background-color: #dfce04" color="#804000">थाई रेड करी</font></h1> <h4 align="center"><font color="#c0504d">Preparation Time: 5mins | Cooking Time: 10mins | Serves:2-3| Difficulty Level: Easy</font></h4> <p> </p> <p>Recipe Adapted From Chat Mingkwan</p> <h2><font color="#ff0000">Ingredients</font></h2> <p>7-8 French beans, stringed and cut into 1” pieces</p> <p>1 cup of coloured bell peppers, cut into inch size squares</p> <p>3-4 asparagus, cut into inch size pieces</p> <p>a 3” piece of carrot, sliced</p> <p>10-12 Thai egg plants</p> <p>2-3 Kafir Lime leaves</p> <p>4” piece green zucchini, sliced 3-4, bird chillies</p> <p>2-3 sprigs of Thai sweet basil</p> <p>1-1/4 cans of Coconut milk</p> <p>1/4cup of vegetable stock </p> <p>2-3 Thai bird chillies, sliced</p> <p>2tsp oil</p> <p>3-4tbsp <a href="http://www.cookingoodfood.com/2015/08/how-to-make-red-thai-curry-paste-at.html" target="_blank">red curry paste</a></p> <p>1tsp brown sugar</p> <p>3-4tsp light soya sauce</p> <p> </p> <h2><font color="#ff0000">Method</font></h2> <p> <a href="http://lh3.googleusercontent.com/-ut3ziA099r8/VehC_3xfy4I/AAAAAAAArZY/EJ-IzIQ_-DM/s1600-h/DSC_7044-002%25255B12%25255D.jpg"><img title="Thai Red Curry Paste" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Thai Red Curry " src="http://lh3.googleusercontent.com/-e4fUigS-6xM/VehDBadnuLI/AAAAAAAArZg/TuDWYvGwaJU/DSC_7044-002_thumb%25255B9%25255D.jpg?imgmax=800" width="250" height="377"></a> <a href="http://lh3.googleusercontent.com/-z3z6E0_pgXk/VehDC_NJHbI/AAAAAAAArZo/zrqsyPiB-Es/s1600-h/DSC_7062%25255B5%25255D.jpg"><img title="DSC_7062" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_7062" src="http://lh3.googleusercontent.com/-dYNYF_9kOUE/VehDESvPlxI/AAAAAAAArZw/JsQzbIKw3aQ/DSC_7062_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="377"></a></p> <p>Heat the oil in the pan and add the <a href="http://www.cookingoodfood.com/2015/08/how-to-make-red-thai-curry-paste-at.html" target="_blank">red curry paste</a>. Sauté it for 2-3mins to remove the raw taste and release the flavours. </p> <p><a href="http://lh3.googleusercontent.com/-NQqPum-DKFc/VehDFzXKSeI/AAAAAAAArZ4/JwmGHloW8kw/s1600-h/DSC_7051%25255B12%25255D.jpg"><img title="Ingredients For Thai Red Curry" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Thai Red Curry" src="http://lh3.googleusercontent.com/-zqBBGBYTUPc/VehDHXj9OwI/AAAAAAAAraA/_Djshy1dAuM/DSC_7051_thumb%25255B9%25255D.jpg?imgmax=800" width="250" height="377"></a></p> <p>Add the Thai eggplants and sauté them for 3-4mins or till they become a little soft.</p> <p>Tip in the remaining veggies and give a quick stir along with the paste.</p> <p>Add the kafir lime leaves, sweet basil, sliced bird chillies, vegetable stock and coconut milk.</p> <p><a href="http://lh3.googleusercontent.com/-gcJG0gMTq5M/VehDIwvq2FI/AAAAAAAAraI/6XDDmNWspaQ/s1600-h/DSC_7069%25255B16%25255D.jpg"><img title=" Thai Red Curry" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Thai Red Curry" src="http://lh3.googleusercontent.com/-uTi64CH_YGE/VehDKRw08gI/AAAAAAAAraQ/a0JhuM5Dmz8/DSC_7069_thumb%25255B10%25255D.jpg?imgmax=800" width="250" height="377"></a></p> <p>Bring it to a boil and add soya sauce, salt to taste and brown sugar.</p> <p>Boil for 4-5mins or till the vegetables become a little tender. Do not over cook.</p> <p>Serve hot with rice, preferably a small grain rice</p> <p><a href="http://lh3.googleusercontent.com/-Xh1k3Jk_0LY/VehDMGfUxdI/AAAAAAAAraY/OKMPdo8hvJ4/s1600-h/DSC_7071-002%25255B20%25255D.jpg"><img title=" Thai Red Curry" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Thai Red Curry" src="http://lh3.googleusercontent.com/-3ul3vcghHdw/VehDNspZusI/AAAAAAAArag/y1kjOxzpoOc/DSC_7071-002_thumb%25255B14%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p> </p> <h2><font color="#ff0000"><u>Notes:</u></font></h2> <p>For a more red colour to the curry, use a few Kashmiri chillies or Red colour chillies for making paste. The chillies I used were blackish red in colour, so I did not get striking red colour.</p> <p>The quantity of paste that needs to get added in the curry depends on the potency of the red curry paste.</p> <p>If you can get hold of Thai bird chillies, do use them. They are spicy but give the curry paste that extra spicy punch which is prerequisite in Thai curries.</p> <p>One can also Mushrooms and tofu along with other veggies.</p> <p>Do not go miserly on Coconut Milk. Use a mix of thick and thin coconut milk.</p> <p> </p> <h2><font color="#ff0000">Related Recipes</font></h2> <p><a href="http://www.cookingoodfood.com/2012/12/tub-tim-grob-rubys-in-coconut-milk.html" target="_blank">Tub Tim Grob</a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-7957616627958160626.post-4549286529093417242015-08-20T19:00:00.000+05:302015-08-21T10:50:13.747+05:30How To Make Red Thai Curry Paste or Namprik Gaeng Daeng At Home; Review Of Borosil Sumo Amaze<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-OYQaJFStNco/VdXTdlCvLdI/AAAAAAAArRY/EFf03pazyKU/s1600-h/DSC_7044-002%25255B20%25255D.jpg"><img alt="Foodelicious-Thai Red Curry Paste" border="0" src="http://lh3.googleusercontent.com/-VLln0VxlEgA/VdXUYFp8kyI/AAAAAAAArRg/8QqWxwoYjY4/DSC_7044-002_thumb%25255B14%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Thai Red Curry Paste" width="600" /></a><br />
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Hello all!<br />
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In my last post of <a href="http://www.cookingoodfood.com/2015/08/tandoori-aloo-sandwich-using-newly.html" target="_blank">Tandoori Aloo Sandwich</a> using Borosil’s Jumbo Grill, I had mentioned that I would be reviewing two more of the Borosil products. So here’s my review on Borosil’s Sumo Amaze which is a 750W mixer grinder. The third Borosil product review would be posted very soon.</div>
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The mixer grinder has a neatly designed body made of dual colour ABS plastic.</div>
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It comes with three food grade stainless steel jars for blending (1.5L capacity), dry grinding (1.2L capacity) and a wet grinding jar (400ml capacity). The jars have a better capacity as compared to the jars of the mixer grinder I have been using.</div>
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<a href="http://lh3.googleusercontent.com/-Wo7v7dyi4LQ/VdXUtxGrrnI/AAAAAAAArRo/-kEP1pKr0Vw/s1600-h/DSC_6812%25255B13%25255D.jpg"><img alt="Foodelicious-Borosil Sumo Amaze Review" border="0" src="http://lh3.googleusercontent.com/-uaB4hZIV4UU/VdXVBM9w0_I/AAAAAAAArRw/3VzNTN8XV9c/DSC_6812_thumb%25255B10%25255D.jpg?imgmax=800" height="600" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Borosil Sumo Amaze" width="400" /></a></div>
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The jars are provided with polycarbonate lids which are dome shaped and hence ensures less wastage. They have spill proof ring which prevents any leakage and ensures safety while using the mixer grinder. In addition to these, the lids have a vacuum press which makes them easy to use and have a removable cap to add ingredients.</div>
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The motor is powerful with 750W and it shows it’s performance when it’s working.</div>
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All parts were easy to clean up and are dish washer safe.</div>
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Yes, the mixer grinder has all the above mentioned features, <em>promising it to be an extremely powerful and good quality</em> product and yet I took almost a week or more to come to this conclusion. Initially I was scared of using the mixer, mainly because, the jars locking grooves lack the finesse, so do the shape of the rim of the jars.</div>
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I was extremely worried on inserting the jar into the mixer and was sceptical whether they would lock properly or not. Even the rim of the jars are uneven, so I didn’t get the confidence that the lid would seal properly. I used to turn the speed dial with lot of apprehension initially. </div>
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It took me about a week to build up confidence and realise that the jars do get locked well through the grooves into the mixer and the lids have a good seal too, in spite of the small anomalies in the design. </div>
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The second drawback that I felt were the blades, they appear thick and do not have a neat finish around the edges. So, initially they never gave me the confidence that they could help grind well. </div>
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It’s important for any manufacturer that these small drawbacks be removed by getting into minute details and giving product the desired finesse, as it dampens the user’s confidence.</div>
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Once I got the confidence, I used it for making the <a href="http://www.cookingoodfood.com/2010/11/ram-laddooa-street-chaat-from-old-delhi.html" target="_blank" title="Green chutney">regular green chutney with gooseberry</a> using the wet grinder. I made Nutella Coffee Frappe by using the whipping attachment blade and I also made the <a href="http://www.cookingoodfood.com/2009/09/idli-sambhar-with-onion-tomato-chutney.html" target="_blank" title="Idli Batter">Idli batter</a> using the large dry grinder.</div>
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<a href="http://lh3.googleusercontent.com/-Sr_0K80_VXY/VdXVR_FNsOI/AAAAAAAArR4/FGAZfrT7mPo/s1600-h/DSC_6980-001%25255B18%25255D.jpg"><img alt="Foodelicious-Borosil Sumo Amaze Review" border="0" src="http://lh3.googleusercontent.com/-eWlR7hwxFrY/VdXVlrOKX9I/AAAAAAAArSA/f2G93ywdR3w/DSC_6980-001_thumb%25255B15%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Green Chutney" width="400" /></a></div>
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<a href="http://lh3.googleusercontent.com/-vIxM4HlB6iM/VdXV7dddhoI/AAAAAAAArSI/69XCvXlRfw8/s1600-h/DSC_6966%25255B7%25255D.jpg"><img alt="Foodelicious- Borosil Sumo Amaze Review" border="0" src="http://lh3.googleusercontent.com/-vmsffh72TOE/VdXWRG8XUNI/AAAAAAAArSQ/m2533xhS9y4/DSC_6966_thumb%25255B7%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Idli Batter" width="400" /></a><br />
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<a href="http://lh3.googleusercontent.com/-fYI1d0XL70M/VdXWmBpYhOI/AAAAAAAArSY/OXuHrzy1WXM/s1600-h/DSC_6854-004%25255B18%25255D.jpg"><img alt="Foodelicious- Borosil Sumo Amaze Review" border="0" src="http://lh3.googleusercontent.com/-AFKMWQy0NMM/VdXW8KjFQhI/AAAAAAAArSg/mB-V8zTDjJI/DSC_6854-004_thumb%25255B15%25255D.jpg?imgmax=800" height="608" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Nutella Coffee Frappe" width="400" /></a><br />
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As I said, once I had the confidence in the mixer grinder, I used it regularly. Meanwhile, all this while, I read a lot many books on Authentic Thai cooking and I landed on this book called Buddha’s Table by Chat Mingkwan and fell in love with it. Being a vegetarian, this is a book I would use most in my future Thai culinary adventures .</div>
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Fortunately here in Mumbai, I get all the fresh ingredients required in Thai cooking, so I took that opportunity to make an authentic Thai Curry Paste. The curry paste is completely vegan. I used the wet grinder of Sumo Amaze, to make the paste. </div>
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After the grinding when I lifted the lid, my kitchen was filled with the aroma of the fresh aromatic ingredients used in making the paste. I was too tempted to taste it and when I tasted it, my instant reaction was YUMM<img alt="Smile" class="wlEmoticon wlEmoticon-smile" src="http://lh3.googleusercontent.com/-Qg4bbv950yE/VdXXSVeaRRI/AAAAAAAArSo/Wz49-k7aaQQ/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" /></div>
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I have made the red curry paste earlier too but I could immediately find the difference in the flavour. This one had the right balance of the ingredients and hence the amazing flavour. It’s a recipe to keep.</div>
<a href="http://lh3.googleusercontent.com/-DHNXjN11-Ms/VdXXoobrfNI/AAAAAAAArSw/P5-whJ3iEbM/s1600-h/DSC_7022-001%25255B11%25255D.jpg"><img alt="Foodelicious-Thai Red Curry Paste" border="0" src="http://lh3.googleusercontent.com/-yJX_2yYOHKI/VdXX_ppO-_I/AAAAAAAArS4/kYT8W5962To/DSC_7022-001_thumb%25255B8%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ingredients For Thai Red Curry Paste" width="400" /></a><br />
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<span style="background-color: #d19049; color: maroon;">Thai Red Curry Paste</span></h1>
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<span style="background-color: #d19049; color: maroon;">थाई रेड करी पेस्ट</span></h1>
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<span style="color: #800040;">Preparation Time: 15mins | Grinding Time: 5mins | Makes: about half cup | Difficulty Level: Easy</span></h4>
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<strong><em>Recipe adapted from Chat Mingkwan’s Book- Buddha’s Table</em></strong><br />
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<span style="color: red;">Ingredients For Thai Red Curry Paste</span></h2>
7-8 dry, Red Chillies (use bright red colour ones for a more red colour)<br />
1tbsp whole coriander seeds<br />
2tsp whole cumin seeds<br />
3tbsp shallots<br />
1tbsp Kafir Lime leaves or skin<br />
3tbsp chopped fresh coriander stems<br />
5-6 Thai bird chillies (for extra spice)<br />
2tbsp chopped garlic<br />
1tbsp chopped galangal<br />
2tbsp chopped lemongrass, the tender mid section only<br />
1tsp salt<br />
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<span style="color: red;">Method</span></h2>
Soak the red chillies in warm water for 15mins. Squeeze the red chillies. The water can be used for grinding.<br />
Roast the coriander and cumin seeds in a pan over medium heat for 2-3mins or till they release the aroma. Cool.<br />
First grind the coriander seeds and cumin seeds together and then add one ingredient at a time and grind to a paste. If required, add water to facilitate grinding.<br />
One can also add tofu to the paste but I didn’t add that.<br />
The paste can be stored for 3-4 days in the refrigerator and for a month in the deep freezer.<br />
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<a href="http://lh3.googleusercontent.com/-qsObLBdIy0s/VdXYVB-SntI/AAAAAAAArTA/1X-CBQVHBV0/s1600-h/DSC_7042-001%25255B7%25255D.jpg"><img alt="Foodelicious-Thai Red Curry Paste" border="0" src="http://lh3.googleusercontent.com/-qxjEnIUKUho/VdXYjiNxS8I/AAAAAAAArTI/iXnmQ1nb-5o/DSC_7042-001_thumb%25255B7%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Thai Red Curry Paste" width="600" /></a><br />
The Borosil Sumo Amaze Mixer grinder can be bought online from the <a href="http://www.myborosil.com/" target="_blank">Borosil site</a> and it is also available in all major retail outlets. <br />
MRP :INR4095/-</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-7957616627958160626.post-30843252740323614722015-08-07T20:16:00.001+05:302015-08-10T14:11:19.437+05:30‘Tandoori Aloo Sandwich’ Using The Newly Launched Borosil Jumbo Grill: A Product Review<div style="text-align: left" dir="ltr" trbidi="on"><br><a href="http://lh3.googleusercontent.com/-X6mFWmO7MmQ/VcTD3n0jA7I/AAAAAAAArGg/78vw5nAFJuc/s1600-h/DSC_6700_1%25255B5%25255D.jpg"><img title=" Tandoori Aloo Sandwich" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- Tandoori Aloo Sandwich" src="http://lh3.googleusercontent.com/-kHo7buUS6q8/VcTD5S2_aZI/AAAAAAAArGo/D3Y9SzypQuA/DSC_6700_1_thumb%25255B5%25255D.jpg?imgmax=800" width="600" height="906"></a><br>Hello!<br> <div align="justify">Being a food blogger, I am not only trying to create and eat good food but also looking out to try various food related gadgets, appliances which I could use to make my cooking easier and better. Those could range from simple peelers to complicated electrical appliances. I use them all. <img class="wlEmoticon wlEmoticon-smile" style="border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none" alt="Smile" src="http://lh3.googleusercontent.com/-iRrJQxamu_I/VcTEL9mmF6I/AAAAAAAArGw/pK2S-gH3iV0/wlEmoticon-smile%25255B2%25255D.png?imgmax=800"></div> <div align="justify"><a href="http://www.borosil.com/" target="_blank">Borosil, India</a>, is a well known name in the glassware industry, it being the pioneer. It is the market leader for laboratory glassware and microwavable kitchenware in India.</div> <div align="justify">Recently, they have ventured into the manufacture of kitchen appliances. They sent me three of their kitchen appliances for product reviews.</div> <div align="justify">To start off with, I am sharing the review of their latest launch into the Indian market, that’s the <a href="http://www.myborosil.com/product/jumbo-grill-sandwich-maker" target="_blank">Borosil-Jumbo Grill</a>. My regular readers know my penchant for the grill and the grill marks on the food I serve, especially the <a href="http://www.cookingoodfood.com/2013/09/pesto-cottage-cheese-sandwich-quick-bite.html" target="_blank">sandwiches</a> and the <a href="http://www.cookingoodfood.com/2010/09/yellow-lentils-seekh-kebab.html" target="_blank">seekh kebabs</a>.</div> <div align="justify"> <a name='more'></a></div> <div align="justify"> </div> <div align="justify">I do have a grill pan and a panini grill which I use quite regularly but I know I would be using the Borosil Jumbo Grill far more, now that I have used it and also fallen in love with it.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-TXYZgUUjEnk/VcTENj7d8BI/AAAAAAAArG4/eBmyKhLQVnU/s1600-h/DSC_6801%25255B7%25255D.jpg"><img title="Borosil Jumbo Grill" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- Borosil Jumbo Grill Product Review" src="http://lh3.googleusercontent.com/-Hh9qHOG4hhE/VcTEPb8F8HI/AAAAAAAArHA/fl1YZ62Mh1s/DSC_6801_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a></div> <div align="justify"> </div> <div align="justify">This Jumbo Grill looks quite similar to the commercial grills used by sandwich makers and also at coffee shops. It has a very smart looking ‘Polished Chrome Stainless Top cover’ and the handle is Thermally Insulated. The non skid feet provides it a strong hold on the base and there’s a latch to provide safe upright storage.</div> <div align="justify"> </div> <div align="justify">What impressed me most was the quality of Non-stick grill cooking plates and their size too. I did all the grilling sans oil and did not face any sticking or burning on the grill plates.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-FJmaGQ3JshE/VcTEQ_PJprI/AAAAAAAArHI/GHUjzQgjhx8/s1600-h/DSC_6799%25255B7%25255D.jpg"><img title="Borosil Jumbo Grill" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- Borosil Jumbo Grill Product Review" src="http://lh3.googleusercontent.com/-seP1jKj7E28/VcTESjZbRAI/AAAAAAAArHQ/WW7dWajzUts/DSC_6799_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a></div> <div align="justify"><em></em> </div> <div align="justify"><em>The only drawback which I felt was that the <strong>power cord of the grill is quite short</strong>. I had to really struggle with that and finally had to put it on a little height, to reach the power socket.</em></div> <div align="justify"><em></em> </div> <h2 align="justify"><span style="color: #c0504d">A Quick View To The Salient Features Of The Jumbo Grill</span></h2> <div align="justify"><em><strong>1.Specification – 230V ~ 50Hz<br>2.1000 W Power for Faster Grilling<br>3.Makes 4- Slices Sandwich in minutes<br>4.Stainless Steel Mirror Finish Body<br>5.Easy to use<br>6.Easy to clean coated plates<br>7.Power and Ready light indicator<br>8.Auto-lock latch<br>9.Larger deep ribbed grill plates for Krisp grilling<br>10.Rubber feet to avoid slipping on Countertop</strong></em><br><em style="text-align: left"><strong>11.MRP: INR 3190</strong></em></div> <div align="justify"><em>The product can be bought directly from the <a href="http://www.myborosil.com/" target="_blank">borosil</a> site else it is available in all the major retail outlets.</em></div> <div align="justify"><em></em> </div> <div align="justify">I made ‘Tandoori Aloo Sandwich’ using the Borosil Jumbo Grill and they turned out superb in terms of flavour and also the external texture, which was very crunchy. The kid has asked me to make them again as he simply loved them. The sandwich is quite filling and is perfect for school lunch box or even as an after play snack.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-ZhemAIHfwQw/VcTEUMsV7iI/AAAAAAAArHY/dsxlSI2rxns/s1600-h/DSC_6700_2%25255B7%25255D.jpg"><img title=" Tandoori Aloo Sandwich" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- Tandoori Aloo Sandwich" src="http://lh3.googleusercontent.com/-LSntlaewNFM/VcTEVpx2E9I/AAAAAAAArHg/isRcIKQ6QUk/DSC_6700_2_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a></div> <h1 align="center"><span style="color: maroon; background-color: #dfce04">Tandoori Aloo Sandwich</span></h1> <h1 align="center"><span style="color: maroon; background-color: #dfce04">तंदूरी आलू साँडविच</span></h1> <h5 align="justify"><span style="color: #c0504d">Preparation Time: 30mins | Marinating Time: 60mins | Cooking Time: 30mins | Makes: 4large sandwiches | Serves: 4| Difficulty Level: Moderate</span></h5> <h2 align="justify"><span style="color: red">Ingredients</span></h2> <h4 align="justify"><span style="color: blue">For Tandoori Aloo</span></h4> <div align="justify">3 large potatoes peeled, boiled and cubed</div> <div align="justify">3tsp tandoori masala</div> <div align="justify">2tsp coriander powder</div> <div align="justify">1-1/2tsp red chilli powder</div> <div align="justify">1tsp turmeric powder</div> <div align="justify">1tbsp mustard oil</div> <div align="justify">2tbsp refined oil</div> <div align="justify">4-5tbsp hung curds</div> <div align="justify">1tsp black salt</div> <div align="justify">salt to taste</div> <div align="justify">tooth picks</div> <div align="justify">oil for grilling</div> <div align="justify"> </div> <h4 align="justify"><span style="color: blue">For making Tandoori Aloo Sandwich</span></h4> <div align="justify">8 slices of Sandwich Bread</div> <div align="justify">2 large tomatoes, sliced</div> <div align="justify">Mayonnaise, as required</div> <div align="justify">Cheese slices, as required ( I used about 1-1/2 slices per sandwich)</div> <div align="justify">1 large onion, sliced finely</div> <div align="justify">chaat masala, as required</div> <div align="justify">freshly crushed black pepper, as required</div> <div align="justify">butter or oil (optional)</div> <div align="justify"> </div> <h2 align="justify"><span style="color: red">Method </span></h2> <h4 align="justify"><span style="color: blue">For Making Tandoori Potatoes</span></h4> <h4 align="justify"><span style="color: blue"></span> </h4> <div align="justify">Peel and wash the potatoes and cut them into an inch sized cubes. Boil them with a little salt in an open pan till they are just about done. Strain all the water and let the potatoes cool.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-uFTBT-2Slh4/VchiNzJqoNI/AAAAAAAArJ8/YQomh3NdxIk/s1600-h/DSC_6824-001%25255B7%25255D.jpg"><img title="DSC_6824-001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6824-001" src="http://lh3.googleusercontent.com/-21OaZ9XfLiY/VcTEYmyVz3I/AAAAAAAArKE/0SZ809eYBmY/DSC_6824-001_thumb%25255B4%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify">In the hung curds, add all the in ingredients mentioned under tandoori aloo, except the potatoes.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-YajuIuiuMsw/VcTEaCw7VJI/AAAAAAAArKM/FzGBhdXjRhQ/s1600-h/DSC_6829-001%25255B5%25255D.jpg"><img title="DSC_6829-001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6829-001" src="http://lh3.googleusercontent.com/-iwPIhlAC_HA/VcTEbjQScOI/AAAAAAAArKc/qKd2GcTeERQ/DSC_6829-001_thumb%25255B5%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify">Mix the potatoes with a gentle hand into the hung curds mixture. Avoid any pressure on the potatoes else they would break.</div> <div align="justify">Let the potatoes marinade for an hour in the refrigerator.</div> <div align="justify">Smoke the potatoes to get an authentic smoky tandoori effect. The process of smoking can be read <a href="http://www.cookingoodfood.com/2011/04/smoked-plantain-kebab-with-cream-cheese.html#more" target="_blank"><strong>here</strong></a> and <a href="http://www.cookingoodfood.com/2012/03/dungaar-baingan-bhartafor-finger.html" target="_blank"><strong>here</strong></a><strong>.</strong> I used only the charcoal, to get the desired smoky effect.</div> <div align="justify">Use all the marinated potatoes and insert them on toothpicks. Put two cubes in one toothpick.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-9UIew7yb5pM/VcTEc9WLkdI/AAAAAAAArKo/yyZK5tT9t_8/s1600-h/DSC_6838%25255B2%25255D.jpg"><img title="DSC_6838" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6838" src="http://lh3.googleusercontent.com/-6Yq_hr8kGTM/VcTEej8TtjI/AAAAAAAArKw/sObHoBSZSik/DSC_6838_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify">Heat a griddle on high and smear it lightly with oil. Grill the potatoes on stick. </div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-8BSEQmLgT2w/VcTEgIpb0RI/AAAAAAAArLA/pVxvL6D0qQ0/s1600-h/DSC_6843%25255B2%25255D.jpg"><img title="DSC_6843" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6843" src="http://lh3.googleusercontent.com/-PeViPzIKnlY/VcTEhQHPYLI/AAAAAAAArLM/RlRTtU3nggQ/DSC_6843_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify"> </div> <div align="justify">Turn the potatoes so that they get cooked on all the sides.</div> <div align="justify">Remove the grilled potatoes from the stick and cut into smaller pieces.</div> <div align="justify"> </div> <h4 align="justify"><span style="color: blue">Assembling The Sandwich</span></h4> <h4 align="justify"><span style="color: blue"></span> </h4> <div align="justify">Take two slices of the bread.</div> <div align="justify">On one slice apply a generous layer of Mayonnaise. Layer the mayo with tomato slices followed by a layer of Tandoori Aloo.</div> <div align="justify">Spread a few onion slices over the tandoori aloo and sprinkle some chaat masala.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-WHTuPHhe75c/VcTEjK6lCOI/AAAAAAAArMk/8StrS3FBOUM/s1600-h/DSC_6864%25255B2%25255D.jpg"><img title="DSC_6864" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6864" src="http://lh3.googleusercontent.com/-mIA5t8x_drU/VcTEkYJKlBI/AAAAAAAArMw/vEoOz90fU74/DSC_6864_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify">Break the cheese slices into smaller pieces and spread over the onion. Sprinkle freshly crushed black pepper.</div> <div align="justify">Cover the cheese by the second slice of the bread.</div> <div align="justify"><a href="http://lh3.googleusercontent.com/-Bkpg-CAfh_4/VcTEmPJrijI/AAAAAAAArM8/pNQy8ZCsUlk/s1600-h/DSC_6873%25255B2%25255D.jpg"><img title="DSC_6873" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6873" src="http://lh3.googleusercontent.com/-Qn28vyYm78E/VcTEnYJHxgI/AAAAAAAArNI/hwkLqc-7Lxc/DSC_6873_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="166"></a></div> <div align="justify">Switch on the griddle, the red light switches ‘On’. When the green light switches on, put the sandwich into the griddle. When the light turns red again on the griddle, remove the sandwich. Cut it into two equal halves. (At the time of grilling, one can apply oil or butter on the sandwich, but I made it sans butter or the oil)</div> <div align="justify"><a href="http://lh3.googleusercontent.com/-XXpN0cStJLo/VcTEoyDGscI/AAAAAAAArNU/sk1nY7SBXMc/s1600-h/DSC_6882%25255B2%25255D.jpg"><img title="DSC_6882" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6882" src="http://lh3.googleusercontent.com/-1d6QxIHJCEE/VcTEqBkaVEI/AAAAAAAArNg/_R1TVxLbDL8/DSC_6882_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="377"></a></div> <div align="justify">Serve hot with some tomato ketchup and more of tandoori aloo on sticks.</div> <div align="justify"> </div> <div align="justify"><a href="http://lh3.googleusercontent.com/-Gb52CutEr8I/VcTErifKPjI/AAAAAAAArJY/xHeRJPxiweA/s1600-h/DSC_6895-001%25255B7%25255D.jpg"><img title="Tandoori Aloo Sandwich" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- Tandoori Aloo Sandwich" src="http://lh3.googleusercontent.com/-MrSrDbmv5GY/VcTEtesxuOI/AAAAAAAArJg/acl2h8EHecY/DSC_6895-001_thumb%25255B7%25255D.jpg?imgmax=800" width="600" height="906"></a></div> <div align="justify"> </div> <h2 align="justify"><span style="color: red">Tip:</span></h2> <div align="justify">Keep the spice level a tad high in the Potato Mix as they get filled inside the sandwich. The major flavour comes from the potatoes, so their flavour should shine.</div></div> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com0tag:blogger.com,1999:blog-7957616627958160626.post-64341274844797416432015-07-24T14:49:00.001+05:302015-08-10T13:49:44.864+05:30‘Sawatdee’ Thai Food Festival At Barbeque Nation- A Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-avU9HoTidqk/VbIB_vOaJRI/AAAAAAAAq_s/djsfrBCLYkc/s1600-h/DSC_6621%25255B5%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-aLN5DNhUWm0/VbICBdtUz_I/AAAAAAAAq_0/RbQXXEuTU7Q/DSC_6621_thumb%25255B5%25255D.jpg?imgmax=800" height="563" style="background-image: none; border: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Barbeque Nation" width="850" /></a><br />
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Hello!<br />
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Barbeque Nation is one of the most successful casual dining restaurants. It is the pioneer to promote DIY, ‘ Do It Yourself’ cuisine with a concept of live on-the-table grill, in India.</div>
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I was recently invited there, for their on going Thai Food Festival ‘Sawatdee’ which in Thailand means, ‘hello’. The festival has begun on 17th July and will continue till 2nd August in all the Barbeque Nation Outlets at Mumbai. I was told that the festival offered to provide me an experience, a feast of South East Asia by bringing a slice of Thailand to my platter.<br />
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I have been to Thailand and a part of my travelogue could be read <a href="http://www.cookingoodfood.com/2012/12/tub-tim-grob-rubys-in-coconut-milk.html" target="_blank">here</a>. I have a decent understanding of Thai flavours and have enjoyed it’s bounty at Thailand. The Thai food is extremely flavourful and has a mix of sweet, sour and spice in it’s preparations. Galangal, lemon grass, Thai bird chillies, Kafir lime leaves, Coconut Milk, Soy/Fish Sauce, Palm Sugar, Thai sweet basil and Peanuts are a few flavours and ingredients used extensively in this cuisine.</div>
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I was looking forward to these flavours at the Thai Festival at Barbeque Nation. The restaurant was buzzling and there was an array of food preparations which looked comforting. The staff was welcoming and cheerful, eager to serve us better. </div>
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<a href="http://lh3.googleusercontent.com/-h_yuLG906xw/VbICDIs9jGI/AAAAAAAAq_8/6JLTUUMN9KA/s1600-h/DSC_6760-collage%25255B11%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-g-dlOUX7C4o/VbICE5ZMqeI/AAAAAAAArAE/64E0_rCdMm8/DSC_6760-collage_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Kiwi Slush" width="400" /></a></div>
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To start off, I had a kiwi slush which was very refreshing and brain freezing too, I highly recommend that. Later, I tried a little of <a href="http://www.cookingoodfood.com/2011/01/som-tam-som-tum.html" target="_blank">Som Tom</a> which is the famous raw papaya salad from Thailand but it disappointed me in terms of it’s flat flavour. </div>
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To warm up the throat with a burst of authentic Thai flavours was the Veg Coconut and Cream Soup. It was far better than the Non-Veg Tom Yum Kai soup. If I had not gone for a review and had a choice of skipping a few items on the menu, I would have had two to three bowls of the veg soup.<br />
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We were served a variety of Veg and Non-Veg starters, a few were a part of their regular menu and the others were created keeping in line with the Thai theme. I loved all the Thai veg starters, they spoke loud and clear of the Thai flavours. </div>
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<a href="http://lh3.googleusercontent.com/-7q96BsJ8AEY/VbICGWAUSOI/AAAAAAAArAM/h-3bj0z63tI/s1600-h/DSC_6700-collage%25255B14%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-2SK5TJdAOnw/VbICH1neuCI/AAAAAAAArAU/iJs_aZqiD8Y/DSC_6700-collage_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Barbeque Nation" width="400" /></a></div>
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There were a total of five Thai flavour based starters; Spicy Peanut Cauliflower, which was basically a grilled cauliflower served with a spicy peanut sauce. I requested for more sauce in mine as I like the kick from the spice hitting me on my palate.Then there was Lampang Tofu, Sa Kaeo Paneer, Sisakaet Corn and Chiang Mai Mushroom. </div>
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Sa Kaeo Paneer was a basically a Paneer tikka with Thai flavours. Lamapang Tofu was Filo pastry filled with thai flavoured tofu and deep fried. The flavour was nice but I wished that the Filo pockets were crisp. Saisaket corn was grilled corn which was succulent and juicy and lastly the Chiang Mai Mushrooms, which were marinated in Thai green spices and grilled. The Mushrooms were outstanding in terms of absorbing the flavours, which indicated they were very well marinated.</div>
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<a href="http://lh3.googleusercontent.com/-PRekrJ4oLyo/VbICJdMZ9OI/AAAAAAAArAc/OfAzU3j3xJ0/s1600-h/DSC_6765-collage%25255B12%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-NEItviijutU/VbICKvnYjaI/AAAAAAAArAk/R3C4SRv-AHY/DSC_6765-collage_thumb%25255B8%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Various Grills" width="400" /></a></div>
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Other than the five Thai starters we were also given to taste a veg kebab served with chutney, crispy corn and crispy baby corn coated with semolina served with schezwan sauce, which were also nice but the star dish remained the Cajun Potatoes which is the specialty of Barbeque Nation. </div>
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The non vegetarians could try Bi Kaeng Kung- which were basically succulent prawns marinated in curry leaf and Thai Hot Chilli Sauce, Ratchaburi Kai (Malai Basil Chicken) was delicately barbequed chicken in basil, cardamom & cheese and Mekong Pla- was Grilled fish with aromatic Thai marinade.</div>
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<a href="http://lh3.googleusercontent.com/-5zpuNgd5BUI/VbICMSlQOxI/AAAAAAAArAs/WuHYkDSCWFo/s1600-h/DSC_6669%25255B13%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-tRj5zZyiobY/VbICOMqdWRI/AAAAAAAArA0/tGvCtEuy1CA/DSC_6669_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Pad Thai Noodles" width="400" /></a></div>
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I was a bit disappointed with the Veg main course which displayed a mix of Thai and North Indian curries but unfortunately even the dishes which were suggested to be Thai, felt like coming straight from a Punjabi Kitchen. </div>
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<a href="http://lh3.googleusercontent.com/-d0vC6-ju9Bs/VbICPrRB3QI/AAAAAAAArA8/-6uCpVbO8cE/s1600-h/DSC_6673%25255B18%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-C76wGtxER1I/VbICRB5ALUI/AAAAAAAArBE/m4EQ_E53wpo/DSC_6673_thumb%25255B15%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Thai Pla Kaeng" width="400" /></a></div>
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I was utterly disappointed with the Pad Thai Noodles which is the simplest noodle preparation to make and is flavoured with soy sauce, chilli, brown sugar, lemon and roasted peanuts. The peanuts add a bite and nutty taste to this popular street food of Thailand and those were completely missing from the preparation. Moreover, the preparation makes use of flat glass noodles which adds the soft touch to the preparation and even those were not used. I could have spared the glass noodles, if the flavour and taste was authentic.</div>
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<a href="http://lh3.googleusercontent.com/-BsEDzXgHWDE/VbICS9raf2I/AAAAAAAArBM/DVklOypMk_g/s1600-h/DSC_6630%25255B13%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-XYBOj7BwWSQ/VbICUo00qvI/AAAAAAAArBU/5CrIeXd9RC4/DSC_6630_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Phad KiPhrik" width="400" /></a></div>
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However, the non vegetarian section had Thai Pla Kaeng (fish delicacy cooked in coconut milk) and Phad Ki Phrik (Thai dish prepared with stir fried chicken and lots of chilli) which were good.</div>
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<a href="http://lh3.googleusercontent.com/-XRPtlWc6pF4/VbICWZ_ilPI/AAAAAAAArBc/akEgMXoOKQE/s1600-h/DSC_6639%25255B13%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-c4JVwG6eVNQ/VbICXoKGtyI/AAAAAAAArBk/rxQCSDfp6II/DSC_6639_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Lychee and Lemongrass Pastry" width="400" /></a><br />
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<a href="http://lh3.googleusercontent.com/-RtZFUQt-JYg/VbICZF1to3I/AAAAAAAArBs/PAGsqHYeyvY/s1600-h/DSC_6771%25255B18%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-EIFSwcwxDIU/VbICakbPqpI/AAAAAAAArB0/8WleU8zTLbE/DSC_6771_thumb%25255B15%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Angoori Gulab Jamun" width="400" /></a><br />
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The desserts is something I looked forward to, post a spicy and savoury lunch. The desserts which were noteworthy and worth relishing were the Angoori Gulab Jamun, Litchi n Lemongrass Pastry and Lemongrass Kulfi. The pumpkin sticky rice and Mango n Sago pudding which were also a part of the Thai desserts, their flavour could not sweep me away. <br />
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<a href="http://lh3.googleusercontent.com/-Sp3nNkhIQU4/VbICcMJw9LI/AAAAAAAArB8/PJHrNuddHKs/s1600-h/DSC_6789%25255B13%25255D.jpg"><img alt="Foodelicious- Review of Sawatdee" border="0" src="http://lh3.googleusercontent.com/-91X9dzVIPLg/VbICdTU9mpI/AAAAAAAArCE/GmkaLEHRTxM/DSC_6789_thumb%25255B10%25255D.jpg?imgmax=800" height="604" style="background-image: none; border: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Lemon Grass Kulfi" width="400" /></a> <br />
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The Barbeque Nation Outlets are at Andheri (E), Lokhandwala, Nerul, Thane, Belapur, Kurla and Worli.<br />
Festival Date: 17th July-2nd Aug<br />
Average Meal For Two: INR 1600<br />
Timings: Open For Lunch& Dinner</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com0tag:blogger.com,1999:blog-7957616627958160626.post-24263415372711083122015-07-04T02:00:00.002+05:302015-08-20T23:34:41.131+05:30Everything In A Place, A Place For Everything- A Review On Dining Etiquette Workshop<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello All!<br />
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‘Etiquette’ : this word is normally picked up by children in
their foundation years from their parents and the school teachers. At that age
probably they do not even understand what the word means but as one grows, the
importance of the word sets in life. The word ‘etiquette’ means, a code of
conduct, a social norm that suggests a sense of dignity or appropriate
behaviour. The word itself has been derived from a French word which means ‘a
tag’.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30jxVvheWM92Bq-31DAJgBWdRuyWjeEx35hSjULG4Tiv1BOpLdFkl6dF9SI6GTw0tN9xwRH7mxjf6JACNAN6MpQXZgxT-YGyjRgzK46nmjnP1KgRuETCungUHS7DFBjsBXss1bof6FGc/s1600/DSC_6470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Foodelicious- Dining Etiquettes Review" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30jxVvheWM92Bq-31DAJgBWdRuyWjeEx35hSjULG4Tiv1BOpLdFkl6dF9SI6GTw0tN9xwRH7mxjf6JACNAN6MpQXZgxT-YGyjRgzK46nmjnP1KgRuETCungUHS7DFBjsBXss1bof6FGc/s640/DSC_6470.JPG" title="" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greeshma Thampi</td></tr>
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Whether it’s a student, a teacher, worker, doctor, chef or a
person from any walk of life, etiquette are important and each profession has
it’s own set of rules to be followed and categorised under etiquette. When <a href="http://www.feminabelieve.com/" target="_blank">Femina Believe</a> approached
me asking if I would be interested in attending a customized workshop on ‘Dining
Etiquette’ created by them and conducted by their expert Greeshma Thampi at <a href="http://hakkasan.com/locations/hakkasan-mumbai/" target="_blank">Hakkasan,
Mumbai</a>, I happily accepted it as I was keen on learning. Understanding the
nuances of fine dining would definitely help me as a food blogger and also as
wife where I need to entertain people from the corporate world, who would not
essentially be only Indian.</div>
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It was a three hours interactive session. What I understood
during the workshop was that ‘Dining Etiquette’ is a very broad term and it
covers aspects right from setting the table, table manners, restaurant dining
etiquette, wine etiquette, International dining etiquette and more.</div>
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I would actually call it a ‘How Not To Eat’ workshop. There were
many things which most of us have been following in our lives without knowing
that it actually is a dining etiquette. This workshop clearly defined that for
me and it did open a new window which I would like to explore more in future.
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The expert (Greeshma Thampi), started the workshop by explaining the difference between a formal
and an informal table setting. She then further explained various meal courses
and the nuances of each course. She stressed on the importance of the portion
size during a seven course meal and how a sorbet plays an important role of a
palate cleanser.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3IBHZGhVlqE8C-YlePIebnY_xUo6F-6mMZ4SNpsPO5wFkwpyK1YrynuSlP6A5bZfCBUREdygw1p4LXUmPNNNjfW8exTvmxcw3np_IZkjs2thhDyBQr7X7pNOx-wsLuafpNGfGAjBjt8/s1600/DSC_6525-collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Foodelicious- Dining Etiquettes Review" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3IBHZGhVlqE8C-YlePIebnY_xUo6F-6mMZ4SNpsPO5wFkwpyK1YrynuSlP6A5bZfCBUREdygw1p4LXUmPNNNjfW8exTvmxcw3np_IZkjs2thhDyBQr7X7pNOx-wsLuafpNGfGAjBjt8/s640/DSC_6525-collage.jpg" title="" width="424" /></a></div>
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Greeshma, explained the science behind using different kinds of
glasses for serving wine. I realised how important it is choosing the right kind
of glass for having a good wine experience. The red wines are best served in
large wine glasses with a larger opening of the bowl. The larger surface area
allows one to sniff into the glass from a closer distance, to detect the aroma, also it allows the
wine to come in contact with the air. Contrary to the red wine glass, the
champagne glass has a very small mouth and is upright, this prevents the
carbonised gas to escape and also captures more flavour. </div>
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Greeshma, gave us easy ways to remember things, for example the
acronym BMW, that’s an easy way to remember bread, meal and water. Which means as one starts from his left and makes way to the right, first
is the bread plate, followed by the meal plate and then the water.<br />
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Similarly, in a formal table setting it’s difficult to
understand which spoon or knife to use first. So the thumb rule is to start from
the outside and then move in. Greeshma, emphasised on the basics which most of us
knew but it was fun going through the old notes once again, like while using knife and fork, first use fork to pierce and then cut
with the knife. The knife should always cut at an angle for easier cutting.
Also, while eating the fork should never face up. Never tuck the napkin in the
shirt or tie around the neck except when in the aircraft. It should always be spread
on the lap. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECzeVN9ze-zxpM0DmJJ55yQrX6k-rn7SZlfK3cnt8NkqKCqXjrCgQOZC85mtEnW-qwbtTgnGWM3zffci2yUoQs5HUfqQXgiJbaAU-YRTugotaFx3ZNdLp-i6P5ONnxQbeB8b7Oqk9KWo/s1600/DSC_6507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Foodelicious- Dining Etiquettes Review" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECzeVN9ze-zxpM0DmJJ55yQrX6k-rn7SZlfK3cnt8NkqKCqXjrCgQOZC85mtEnW-qwbtTgnGWM3zffci2yUoQs5HUfqQXgiJbaAU-YRTugotaFx3ZNdLp-i6P5ONnxQbeB8b7Oqk9KWo/s640/DSC_6507.JPG" title="" width="424" /></a></div>
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There was also an introduction to the dining rules to be
followed in various countries. A few of the interesting rules that I picked up
during the workshop were- In Thailand and China it is found disrespectful to eat
the last portion of the food on the plate. Always leave a small quantity of food
on the plate to show that the host has treated you well. In France it’s
disrespectful to share the bill, only one person should pay the bill and in
Japan it’s considered rude if tips are not given.There were many more
interesting and important international dining rules which one could learn during
the workshop. </div>
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Femina Believe conducts these workshops in <strong>Mumbai,
Delhi and Pune</strong>. These are short duration workshops for 1 or 2 days at
an affordable cost. Other than the Dining etiquettes they also conduct workshops
on Communication skills and body language, Styling, Makeup. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzroWFQF8QrAgBv1S27-RQjl3qOFzaZg1nbmBruRl1_B6oQN-4f0tfENbttnkTOZg6zDXAVWv5y1-de1pOq9K3o0LHrfRDXmScj9dw3DFTBDpFGYRcozhjDHIyXh44S9_kothwAbVJh8/s1600/IMG_7571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzroWFQF8QrAgBv1S27-RQjl3qOFzaZg1nbmBruRl1_B6oQN-4f0tfENbttnkTOZg6zDXAVWv5y1-de1pOq9K3o0LHrfRDXmScj9dw3DFTBDpFGYRcozhjDHIyXh44S9_kothwAbVJh8/s640/IMG_7571.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic Coutesy: Femina Believe</td></tr>
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The highlights of the work shop were definitely learning to use
chopsticks and the amazing food at Hakkasan. We were given a hand’s on training
for using chopsticks and then to encourage us to use it more and also to
provide us practice, we were asked to play a game of picking peanuts in a one
minute game. </div>
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Later, we used the chopsticks to enjoy our meals at Hakkasan.
The food was extremely delicious and I still dream of the savoury carrot cakes
which were served there. They were simply melt in mouth and left the palate
bursting with flavours. I also liked the Mix veggies in Asam sauce, Crystal
dumplings and Chocolate Mousse. <a href="http://hakkasan.com/locations/hakkasan-mumbai/" target="_blank">Hakkasan</a>, specialises in modern Cantonese cuisine and all the
items on the menu that were served to us were made from fresh ingredients and
that reflected in the taste and flavour of the food. I would highly recommend
Hakkasan for an epicurean experience created by a Michelin Starred Chef. It’s a
fine dining restaurant located in the buzzling Bandra West.</div>
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More details of the various work shops conducted by Femina Believe, can be checked from their website <a href="http://www.feminabelive.com/"><span style="color: red;">www.feminabelive.com</span></a> or one can also call them at
<strong>09222244347 or follow them through social media</strong></div>
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<strong>Facebook: <a href="http://www.facebook.com/FeminaBelieve">www.facebook.com/FeminaBelieve</a></strong></div>
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<strong>Twitter: @BelieveFemina</strong></div>
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<strong>Instagram: @FeminaBelieve</strong></div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-7957616627958160626.post-48084331572631538882015-06-09T01:18:00.000+05:302016-03-23T11:47:06.947+05:30How To Make Sun Dried Tomatoes/ Oven Dried Tomatoes In Olive Oil<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-nA-9_u1X7JY/VXXsLCtsgdI/AAAAAAAAqp8/aCAwJALrOjE/s1600-h/DSC_0490%25255B6%25255D.jpg"><img alt="Foodelicious- Oven Dried Tomatoes" border="0" src="http://lh3.googleusercontent.com/-TgGzhoTBCpE/VXXsTAPTSPI/AAAAAAAAqqE/JpGYn14cCUY/DSC_0490_thumb%25255B6%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0490" width="600" /></a><br />
Hello!<br />
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The most important thing that got me attracted to my current abode is that it’s very well lit. There’s a lot of sunlight coming into the house. I get rising sunlight straight into my kitchen, so the kitchen and all the other rooms feel quite bright. I had shared a few pictures of my kitchen on my <a href="https://www.facebook.com/pages/FOODELICIOUS/281956559323?ref=aymt_homepage_panel" target="_blank">FB page earlier</a>.</div>
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While I was packing in Chennai, the one thing that I would keep aspiring to do once we settle down in our new abode was sun drying some home made potato wafers and to make a batch of sun dried tomatoes using the sunlight coming in my kitchen balcony. So, once we settled down, the first thing that I did was buying a large batch of plum red tomatoes for sun drying.</div>
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To start off, I decided to experiment with a small batch first. So, I just used 3-4 tomatoes and left them for sun drying in my kitchen balcony. I was very happy to see the drying on the first day but by the second day I saw fungus growing over it and I had to discard the batch. I realised that the balcony sunlight was not enough to dry the tomatoes completely. Moreover, with construction happening in the neighbourhood, I feared that the tomatoes would catch the dust particles in the air. So, the idea of making proper sun dried tomatoes went straight out of my kitchen balcony window!</div>
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A funny incident happened during this sun drying experiment. I had removed the seeds and kept them in a dish to dry out,so that I could plant them. The next day, I saw that the seeds had disappeared, so I put another batch for drying and that too disappeared. It left me puzzled and then after a few days I saw a huge rodent running in the balcony in the dark and my puzzle got solved. The rodent was using the pipelines to climb up and create all the mess in the dark. We got the pipeline area blocked immediately using a steel mesh to stop it’s entry. </div>
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After going through so much problems, I decided to make oven dried tomatoes instead of sun dried and experimented again with a small batch. The experiment turned out successful so I made a big batch of oven dried tomatoes. It just requires <strong><em>a total of 2hours from beginning till end</em></strong>, to make a batch of oven dried tomatoes which are much more hygienic, cheaper as compared to what we buy readymade and no flavour gets compromised. Moreover, one doesn’t have to wait for any sunlight or summers to make a batch of these dried tomatoes.</div>
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They are so easy to make and make an excellent gift. Just put them in beautiful jars and gift them to your friends. I used 1.5Kg of Tomatoes which yielded me about 300gms of dried tomatoes. These sun dried or oven dried tomatoes can be used later to make pesto, pilaf, pasta sauce and much more..</div>
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<a href="http://lh3.googleusercontent.com/-NHprahGu9fs/VXXsa9Wv3FI/AAAAAAAAqqM/bYqXbaNfL6k/s1600-h/DSC_0499%25255B7%25255D.jpg"><img alt="Foodelicious- Oven Dried Tomatoes" border="0" src="http://lh3.googleusercontent.com/-e8ruoEmnhVI/VXXsiXtMgsI/AAAAAAAAqqU/9ReQag262NY/DSC_0499_thumb%25255B7%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0499" width="400" /></a></div>
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<span style="background-color: #f79646; color: maroon;">Sun Dried/ Oven Dried Tomatoes In Olive Oil</span></h1>
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<span style="color: #400000;">Preparation Time: 30minutes| Baking Time: 1hour 30mins| Makes: about300gms | Difficulty level: Moderate</span></h4>
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<span style="color: red;">Ingredients</span></h2>
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1.5kg firm, red tomatoes</div>
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1-1/2tsp salt</div>
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1tsp crushed black pepper</div>
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1tsp sugar (optional)</div>
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a few sprigs of fresh rosemary (optional)</div>
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about 1-1/2cups of olive oil</div>
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<span style="color: red;">Method</span></h2>
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<a href="http://lh3.googleusercontent.com/-WNLq_zwUiPc/VXXsqH6yJVI/AAAAAAAAqqc/-FtuSIxegBA/s1600-h/DSC_0475%25255B6%25255D.jpg"><img alt="DSC_0475" border="0" src="http://lh3.googleusercontent.com/-FdfsY7UC_Qs/VXXsxmby-jI/AAAAAAAAqqk/t7oJkQ07YyE/DSC_0475_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0475" width="159" /></a></div>
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Wash the tomatoes and wipe them dry with a napkin.</div>
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Tip the tomatoes and then cut them into four pieces. Ensure that all tomatoes are of the same size, this ensures even drying.</div>
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Remove the seeds of the tomatoes, now this is completely optional but I did remove them.</div>
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Take a baking tray and spread the tomatoes evenly on a lightly greased tray. Keep them with the skin side down.</div>
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<a href="http://lh3.googleusercontent.com/-gPC00GnALHA/VXXs5aqQjeI/AAAAAAAAqqs/2JuWS7QDHzM/s1600-h/DSC_0483%25255B6%25255D.jpg"><img alt="DSC_0483" border="0" src="http://lh3.googleusercontent.com/-cd07RhtZQ5A/VXXtBNfEtpI/AAAAAAAAqq0/M2XHStyVtyU/DSC_0483_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0483" width="159" /></a></div>
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Sprinkle the salt and pepper on the tomatoes. Also, sprinkle the sugar. Adding sugar is completely optional but it adds a light sweetness to the tomatoes and I liked the caramel effect that it imparts to the tomatoes.</div>
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Preheat the oven at 200C. Bake the tomatoes at 200C for 30mins and then reduce the temperature to 150C and bake for an hour more. </div>
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<a href="http://lh3.googleusercontent.com/-QJc5-OGFoxw/VXXtJyzdXJI/AAAAAAAAqq8/7Ysb-XLO2fQ/s1600-h/DSC_0488%25255B6%25255D.jpg"><img alt="DSC_0488" border="0" src="http://lh3.googleusercontent.com/-8rrzX9nB9Jk/VXXtRdUv9ZI/AAAAAAAAqrE/Jytln4w0IzE/DSC_0488_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0488" width="159" /></a></div>
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After an hour check once on the tomatoes. Remove the tomatoes which appear to have dried completely. To confirm complete drying, press the tomatoes lightly using fingers and observe for pulpiness and moisture. If they appear soft and moisture is still visible, they need to be dried more.</div>
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Cool the dried tomatoes completely and then transfer them to a clean jar. Put a few pieces of dried tomatoes and top them with a sprig of rosemary. Keep repeating the process. </div>
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At the end fill the jar with olive oil such that all the tomatoes are completely immersed in olive oil and the jar still has some space left above.</div>
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Store in the refrigerator. This stays well for 3-4months.</div>
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<a href="http://lh3.googleusercontent.com/-cr0v5u-OtO4/VXXtZLmsR9I/AAAAAAAAqrM/1FNAjaCcINs/s1600-h/DSC_0514_edited%25255B12%25255D.jpg"><img alt="Foodelicious- Oven Dried Tomatoes" border="0" src="http://lh3.googleusercontent.com/-Pd6xUqw02yg/VXXthGBaSiI/AAAAAAAAqrU/WtYwDzYUEKA/DSC_0514_edited_thumb%25255B10%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0514_edited" width="600" /></a></div>
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<span style="color: red;">Notes:</span></h2>
1. Use firm red tomatoes. Use hybrid tomatoes and not the local Indian tomatoes for better flavour.<br />
2. One can add more flavourings or no flavourings to the tomatoes based on their choice.<br />
3. Adding fresh herbs adds more flavour but that’s completely optional. One can just store oven dried tomatoes in olive oil.<br />
4. The tomatoes can be sliced or cut into wedges, choice is yours. Just ensure that the thickness of the wedges or slices is not less than an inch thick. Else the tomatoes will become wafer thin on drying.<br />
<div class="wlWriterEditableSmartContent" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:dfa1a318-5645-4125-aefb-417453ac2d5c" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Technorati Tags: <a href="http://technorati.com/tags/oven+dried+tomatoes" rel="tag">oven dried tomatoes</a>,<a href="http://technorati.com/tags/food+preservation" rel="tag">food preservation</a>,<a href="http://technorati.com/tags/sun+dried+tomatoes" rel="tag">sun dried tomatoes</a>,<a href="http://technorati.com/tags/gluten+free" rel="tag">gluten free</a>,<a href="http://technorati.com/tags/dairy+free" rel="tag">dairy free</a>,<a href="http://technorati.com/tags/vegan" rel="tag">vegan</a>,<a href="http://technorati.com/tags/vegetarian" rel="tag">vegetarian</a>,<a href="http://technorati.com/tags/quick+preparation" rel="tag">quick preparation</a>,<a href="http://technorati.com/tags/dehydrated+foods" rel="tag">dehydrated foods</a></div>
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com5tag:blogger.com,1999:blog-7957616627958160626.post-18603219211779561832015-05-21T18:23:00.001+05:302015-05-21T18:30:39.819+05:30Halsinkayi Rassa ..A Heirloom Recipe For 6th Blog Anniversary | Vegan | Step Wise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-Md7yx-sYNQM/VV3Uvo4sbnI/AAAAAAAAqa8/jwP5ZjdsssA/s1600-h/DSC_0161-002_edited%25255B14%25255D.jpg"><img alt="Foodelicious-halasinkayi rassa" border="0" src="http://lh3.googleusercontent.com/--9INVZwDPiM/VV3UxWFbJ1I/AAAAAAAAqbE/ce3-8DdN4Ak/DSC_0161-002_edited_thumb%25255B12%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0161-002_edited" width="600" /></a><br />
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Hello all!</div>
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21st May marks the anniversary day of my blog and today happens to be the 6th blog anniversary. Time does fly..looking back, there are so many memories associated with my blog..right from the day I started with my first post <a href="http://www.cookingoodfood.com/2009/05/my-first-post-maavinkayi-chutney-raw.html" target="_blank">Maavinkaayi Chutney</a>, to my recent last post on <a href="http://www.cookingoodfood.com/2015/03/galautigalawati-kabab-vegetarian.html" target="_blank">Vegan Galauti Kebab</a>.</div>
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Yeah, I know that the kebab post was almost 2months back. Past two months were frantically busy during which I packed, moved into a new city and got settled. But today being a special day, I decided to post without any procrastination.<br />
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There’s a whole backlog of recipes that I need to share and this is just one of them. It’s a heirloom recipe straight from the Karnataka kitchen and not many are aware of this preparation, so in a way it’s a kind of lost recipe that I’m sharing. I had tried it many years back, to be precise during the initial months of marriage. MIL taught me over the phone how to prepare this dish. She mentioned that it is DH’s and elder BIL’s favourite as it’s a very spicy preparation. Yes, I’m posting a spicy preparation to celebrate the 6th anniversary and not a sweet<img alt="Smile" class="wlEmoticon wlEmoticon-smile" src="http://lh3.googleusercontent.com/-qBwYYN8zFnA/VV3Uy_vwIqI/AAAAAAAAqbM/8aXHVtffpf8/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" />.</div>
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When MIL narrated me the recipe, I was surprised to hear that such few ingredients were used to prepare the recipe. I made it as per her instructions but some how did not enjoy it, I found it more bitter than spicy. I guess, I had added more fenugreek seeds than required, making the preparation go bitter.</div>
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When a few months back, DH said that they are plucking out Jackfruits from his office tree and he is getting a one home. The first recipe that came to DH’s mind was the Halasinkayi Rassa or Jackfruit Curry as my MIL was with us that time. I had a first hand experience to make the curry under her able guidance this time and I did excel. The curry was fabulous and it’s difficult to believe that such a delectable curry can be prepared using minimal ingredients. An added advantage was that the Jackfruit was extremely fresh and tender.</div>
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The curry tastes best when served with hot steamed rice with filtered oil on top. It also tastes best when it’s very spicy else it tastes quite bland. It’s a very low oil preparation as it uses most minimal oil. The curry has a fragrance coming from the turmeric, spice from the chillies and mildly sour because of tamarind.</div>
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<a href="http://lh3.googleusercontent.com/-kggj4h93tQE/VV3U0dO_0eI/AAAAAAAAqbU/D5L33IvaUso/s1600-h/DSC_0140-002%25255B31%25255D.jpg"><img alt="Foodelicious-halasinkayi rassa" border="0" src="http://lh3.googleusercontent.com/-cnaZE6LJyY0/VV3U1gNEcrI/AAAAAAAAqbc/zUCchLgTSGg/DSC_0140-002_thumb%25255B26%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0140-002" width="400" /></a></div>
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<span style="background-color: #dfce04; color: #c0504d;">Halasinkayi Rassa or Jackfruit Curry from the Cuisines of Karnataka</span></h1>
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<span style="color: #d16349;">Preparation Time: 1hour | Cooking Time: 45mins | Serves: 4-5 | Difficulty Level: Moderate </span></h4>
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<span style="color: red;">Ingredients ( Recipe Source: MIL)</span></h2>
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4 cups very finely chopped Jackfruit</div>
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1tsp fenugreek seeds/ methidana</div>
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22-23 red chillies ( I used medium spicy variety)</div>
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2-3 large pinches, strong aroma heeng/asafoetida</div>
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2-3tbsp tamarind paste</div>
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1tsp turmeric powder</div>
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salt to taste</div>
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1-2tsp oil</div>
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filtered peanut oil for serving</div>
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<span style="color: red;">Method</span></h2>
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<a href="http://lh3.googleusercontent.com/-Uv7bXCCsPPY/VV3U3OLlwmI/AAAAAAAAqbk/f-ZpmIxDcLc/s1600-h/DSC_0101-001%25255B6%25255D.jpg"><img alt="DSC_0101-001" border="0" src="http://lh3.googleusercontent.com/-2_TVmKV1Pv0/VV3U4ajNbQI/AAAAAAAAqbs/88GynP36-p8/DSC_0101-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0101-001" width="159" /></a></div>
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Remove the external hard green layer of Jackfruit and then chop it finely. Remove the hard crust on the seeds, if there. Wash thoroughly.</div>
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<a href="http://lh3.googleusercontent.com/-e3xGlS0JrSQ/VV3U5u7meEI/AAAAAAAAqb0/J7j_JyObzYk/s1600-h/DSC_0120-001%25255B6%25255D.jpg"><img align="left" alt="DSC_0120-001" border="0" src="http://lh3.googleusercontent.com/-x7yL_UImQKs/VV3U61Ah9OI/AAAAAAAAqb8/IWZhHAql4Ys/DSC_0120-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; float: left; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0120-001" width="159" /></a></div>
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Boil it in 2-3 cups of water, turmeric and cook till tender.</div>
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<a href="http://lh3.googleusercontent.com/-PDkpz9K31FQ/VV3U8Odgw_I/AAAAAAAAqcE/GU9dwr3T574/s1600-h/DSC_0113-001%25255B6%25255D.jpg"><img alt="DSC_0113-001" border="0" src="http://lh3.googleusercontent.com/-L0DN5k6xKGI/VV3U9bjHCVI/AAAAAAAAqcM/8RssyzqbIPs/DSC_0113-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0113-001" width="159" /></a></div>
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In a pan take 1 tea spoon oil and fry the fenugreek seeds till golden in colour on a low flame preventing them from burning, remove and fry the asafoetida crystals.</div>
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<a href="http://lh3.googleusercontent.com/-zCI3ReNyZ2Q/VV3U-6prvHI/AAAAAAAAqcU/rcZJj_UUxeg/s1600-h/DSC_0094%25255B6%25255D.jpg"><img alt="DSC_0094" border="0" src="http://lh3.googleusercontent.com/-kDik1eqStdo/VV3U_8PB1DI/AAAAAAAAqcc/dV5zaqYyXqY/DSC_0094_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0094" width="159" /></a></div>
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Cool and grind fenugreek seeds and asafoetida to a fine powder using pestle and mortar.</div>
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<a href="http://lh3.googleusercontent.com/-MTtF2VC5YMs/VV3VBChFRVI/AAAAAAAAqck/ze4YZGc9OYc/s1600-h/DSC_0111-001%25255B6%25255D.jpg"><img alt="DSC_0111-001" border="0" src="http://lh3.googleusercontent.com/-rEwt9rkE9xM/VV3VCqevOhI/AAAAAAAAqcs/hW-BBYTLjfI/DSC_0111-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0111-001" width="159" /></a> <a href="http://lh3.googleusercontent.com/-g8NAlkCswSk/VV3VEWnYN6I/AAAAAAAAqc0/l88psLftRPc/s1600-h/DSC_0124-001%25255B6%25255D.jpg"><img alt="DSC_0124-001" border="0" src="http://lh3.googleusercontent.com/-GmKgSwj12IM/VV3VFXNVgOI/AAAAAAAAqc8/21AtprLLm4o/DSC_0124-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0124-001" width="159" /></a></div>
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In the remaining oil sauté the red chillies on low flame till crisp. Cool and grind to a fine powder.</div>
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<a href="http://lh3.googleusercontent.com/-YNzAL2wjhEQ/VV3VGr_OTlI/AAAAAAAAqdE/cBoPP-lhJ6E/s1600-h/DSC_0127-001%25255B6%25255D.jpg"><img alt="DSC_0127-001" border="0" src="http://lh3.googleusercontent.com/-M9O8PiK_Ajk/VV3VH4iya4I/AAAAAAAAqdM/g5ZjI37MPKU/DSC_0127-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0127-001" width="159" /></a> <a href="http://lh3.googleusercontent.com/-UXCe2Aj2el0/VV3VJsBk1dI/AAAAAAAAqdU/5tVMIl9ytlo/s1600-h/DSC_0130-001%25255B6%25255D.jpg"><img alt="DSC_0130-001" border="0" src="http://lh3.googleusercontent.com/-_Noyifxipww/VV3VK9ZX3zI/AAAAAAAAqdc/hMx86jTeRCA/DSC_0130-001_thumb%25255B3%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0130-001" width="159" /></a> <a href="http://lh3.googleusercontent.com/-rOCviTSLLB4/VV3VNloyv7I/AAAAAAAAqdk/AfCJ1GMze1g/s1600-h/DSC_0135-001%25255B9%25255D.jpg"><img alt="DSC_0135-001" border="0" src="http://lh3.googleusercontent.com/-QQzx8R9sRQM/VV3VOh77IZI/AAAAAAAAqds/XI6s5qHU-mE/DSC_0135-001_thumb%25255B6%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0135-001" width="159" /></a></div>
<div align="justify">
In a pan take the cooked jackfruit along with the water in which it was boiled. Add the ground spices to it, salt to taste and tamarind paste. Add about 2-3 cups more of water and bring it to a boil, simmer and cook for 15-20mins or till done. </div>
<div align="justify">
<br /></div>
<a href="http://lh3.googleusercontent.com/-2X-WTnN6M0I/VV3VP_MEZDI/AAAAAAAAqd0/w4ImvC3OuqQ/s1600-h/DSC_0167-002_edited%25255B10%25255D.jpg"><img alt="Foodelicious-halasinkayi rassa" border="0" src="http://lh3.googleusercontent.com/-vGhAw4GXkHM/VV3VRSoaDlI/AAAAAAAAqd8/Q0uxFmGqdMc/DSC_0167-002_edited_thumb%25255B8%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0167-002_edited" width="600" /></a><br />
<br />
<h2 align="justify">
<span style="color: red;">Notes:</span></h2>
<div align="justify">
The curry doesn’t have lots of gravy and that’s why the jackfruit needs to be cut very small as it comes together to form a cohesive mass else it will look quite a disintegrated.</div>
<div align="justify">
The fenugreek seeds should be fried carefully else they would add bitterness, similarly the proportion of seeds to be added must be based on the amount of jackfruit used. </div>
<div align="justify">
Filtered peanut oil on the rice adds more flavour, do try.</div>
<div align="justify">
The quantity of red chillies should be adjusted based on the variety used.</div>
</div>
Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com6tag:blogger.com,1999:blog-7957616627958160626.post-82047588613634962012015-03-03T17:36:00.001+05:302015-03-03T18:11:00.046+05:30Galauti/Galawati Kabab- Vegetarian Version | Vegan Preparation<p> </p> <p><a href="http://lh3.ggpht.com/--CrgWLGabW4/VPWjFP3JZbI/AAAAAAAAo6E/RUpafWn3NLc/s1600-h/DSC_0308_edited%25255B13%25255D.jpg"><img title="DSC_0308_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious-Veg Galauti Kebab" src="http://lh5.ggpht.com/-sjuYeqU4Be8/VPWjH6vsewI/AAAAAAAAo6M/eWKvDkk1hTQ/DSC_0308_edited_thumb%25255B11%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi all!!</p> <p align="justify">I love making Kebabs, which is quite evident from the number of kebabs I have posted earlier. Just to name a few here, there are two versions of vegetarian Shami kababs, one made using <a href="http://www.cookingoodfood.com/2009/10/elephant-foot-yam-kabab-veg-shami-kabab.html" target="_blank">elephant foot yam</a> and the other using <a href="http://www.cookingoodfood.com/2012/09/soya-shami-kebab-for-vegetarians-who.html" target="_blank">soya</a>. Then there are a few versions of vegetarian seekh kabab, to name a few, there’s one made using <a href="http://www.cookingoodfood.com/2010/09/yellow-lentils-seekh-kebab.html" target="_blank">yellow lentils</a> and then there’s another unique one made using <a href="http://www.cookingoodfood.com/2010/11/utterly-delicious-peas-and-walnuts.html" target="_blank">green peas and walnut</a>.</p> <p align="justify">Recently, S got an entire raw Jackfruit from his office tree. And when we cut into it, we realised how tender and fresh the fruit was. Since, there was an entire jackfruit cut into pieces, we made many preparations using it, which I would gradually share here but I’m starting off with a kebab. I have posted a <a href="http://www.cookingoodfood.com/2010/02/my-100th-post-jackfruit-biryani-raita.html" target="_blank">Jackfruit biryani</a> for my 100th post and have also posted a unique <a href="http://www.cookingoodfood.com/2009/12/minty-jack-fruit-raw-banana-cutlets.html" target="_blank">Jackfruit and raw banana cutlet</a> earlier using this wonderful, fibrous fruit which yields a meaty texture on cooking, enabling it to be used as meat replacer in vegetarian preparations.</p> <a name='more'></a> <p align="justify">Kebab/kabab are simply amazing to taste and as a recipe developer, I always find making them challenging too. They can be very simple to make and yet very tricky. Achieving the right texture and balance of flavours is an art in itself and comes through skill and a lot through practice and experimentation. Fortunately for me, my blogging journey of 5yrs has helped me practice and experiment more.</p> <p align="justify">Galawati or Galauti Kebabs is a very popular kebab preparation from Awadhi cuisine. It’s said that the original version of the Galawati kebab, the literal meaning of which means translates to ‘melt in your mouth’, was created for the ageing Nawab Wajid Ali Shah of Lucknow, who had lost his teeth but was very passionate about eating meat preparations. These kebabs were specially created by his cooks for him. They were made so soft that they would simply melt in the mouth and hence the name, Galawati. Authentically, it’s made with very fine meat which is tenderised using green papaya and then flavoured with spices and condiments. It’s believed that the original kebab had about 100spices added to it. The kabab mix is then shaped into patties and deep fried in ghee.</p> <p align="justify">I have gone a vegan way and not fried my version in ghee but simply shallow fried in refined oil, but one is free to use ghee when they are trying it. Believe me, I did not miss the ghee or the deep frying, as the kebab was so flavourful in itself and simply melted in the mouth. The jackfruit provided the meaty texture that this kebab asks for and the lentils provides the softness.</p> <p align="justify"><a href="http://lh4.ggpht.com/-2z0f_zValOM/VPWjP5D3DxI/AAAAAAAAo6U/jacC4s79WSg/s1600-h/DSC_0302_edited%25255B24%25255D.jpg"><img title="DSC_0302_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious-Veg Galauti Kebab" src="http://lh5.ggpht.com/-kuwOa6BRFe4/VPWjSPXbscI/AAAAAAAAo6c/II_3nMV4XdY/DSC_0302_edited_thumb%25255B20%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #f79646" color="#400000">Jackfruit Galauti Kabab</font></h1> <h1 align="center"><font style="background-color: #f79646" color="#400000">गलौटी कबाब</font></h1> <p align="center"> </p> <h4 align="left"><font color="#c0504d">Preparation Time: 1hour 30mins | Cooking Time: 3-4mins/batch | Makes: 23-25pieces| Serves: 6-7| Difficulty Level: Moderate</font></h4> <h2 align="left"><font color="#ff0000"></font> </h2> <h2 align="left"><font color="#ff0000">Ingredients</font></h2> <p align="left">4cups of cubed Jackfruit </p> <p align="left">1/2cup of Bengal gram lentils/ chana daal soaked in water for half an hour</p> <p align="left">1tsp oil</p> <p align="left">5-6 green chillies (mine were not very spicy)</p> <p align="left">4-5 garlic cloves, use thick ones</p> <p align="left">1-1/2” piece ginger</p> <p align="left">1tsp, freshly pounded cardamom powder</p> <p align="left">1/2tsp garam masala</p> <p align="left">1-1/2tsp red chilli powder</p> <p align="left">salt to taste</p> <p align="left">more oil for shallow frying</p> <h2 align="left">Method</h2> <p align="left">Pressure cook the Jackfruit and the lentils for 3whistles or once the pressure has set in, cook on low flame for 15 to 20mins.</p> <p align="left">Drain maximum water from the lentils.</p> <p align="left">Heat a tea spoon of oil and fry the green chillies, garlic and ginger. Cool and grind them.</p> <p align="left">In a mixer grinder grind the cooked jack fruit and lentils to a thick paste. Add the ginger-garlic-chilli paste, cardamom powder, garam masala and red chilli powder. The mixture has to be very soft. In case it’s hard, add water to soften it.</p> <p align="left">Finally add salt to taste.</p> <p align="left"><a href="http://lh6.ggpht.com/-TYDqC3OGp_U/VPWjWUzfGZI/AAAAAAAAo6k/sX9LNvR4MpI/s1600-h/DSC_0259%25255B12%25255D.jpg"><img title="DSC_0259" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_0259" src="http://lh6.ggpht.com/-pHPqE2zLI3o/VPWjYPmA_XI/AAAAAAAAo6s/4Mv9NYC-f_w/DSC_0259_thumb%25255B9%25255D.jpg?imgmax=800" width="159" height="240"></a> <a href="http://lh4.ggpht.com/-jqNGRhuEcj0/VPWjanZEtFI/AAAAAAAAo60/R5e0O8u0j7g/s1600-h/DSC_0270%25255B8%25255D.jpg"><img title="DSC_0270" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_0270" src="http://lh6.ggpht.com/-1f3peqosy2o/VPWjeF_4jfI/AAAAAAAAo68/ih_KrPchaD4/DSC_0270_thumb%25255B5%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p align="left">Mix and divide them into about 25 equal portions. Flatten and shape them to a patty.</p> <p align="left"><a href="http://lh5.ggpht.com/-5ggfCeau5as/VPWjhgdFJ7I/AAAAAAAAo7E/drFMLMK6Too/s1600-h/DSC_0288%25255B8%25255D.jpg"><img title="DSC_0288" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_0288" src="http://lh6.ggpht.com/-xuKx2H60A68/VPWjjW-zdoI/AAAAAAAAo7M/shllKoLi1yE/DSC_0288_thumb%25255B5%25255D.jpg?imgmax=800" width="159" height="240"></a> <a href="http://lh4.ggpht.com/-aPsi37Y0Npg/VPWjlZtVuvI/AAAAAAAAo7U/riRoNaAFMY8/s1600-h/DSC_0291%25255B8%25255D.jpg"><img title="DSC_0291" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_0291" src="http://lh5.ggpht.com/-B2GQh0VhMmM/VPWjnFKn1bI/AAAAAAAAo7c/GIMFgHjDuFo/DSC_0291_thumb%25255B5%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p align="left">Heat 2tsp oil in a non stick pan and place 4-5 patties into it. Brown on both the sides by cooking on a medium flame. Handle them very gently while flipping as these are amazingly soft and get broken easily.</p> <p align="left"><a href="http://lh4.ggpht.com/-YCll9oiScXA/VPWjpUlh4WI/AAAAAAAAo7k/0i6l9VQs__Q/s1600-h/DSC_0320_edited%25255B9%25255D.jpg"><img title="DSC_0320_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Foodelicious-Veg Galauti Kebab" src="http://lh5.ggpht.com/-W4z0lp0deaI/VPWjrr2NxRI/AAAAAAAAo7s/vz77jQfLtgk/DSC_0320_edited_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a> <a href="http://lh5.ggpht.com/-S9wRLHzPJDM/VPWjuA0LHPI/AAAAAAAAo70/eCJ5TmaXgyc/s1600-h/DSC_0315_edited%25255B10%25255D.jpg"><img title="DSC_0315_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Foodelicious-Veg Galauti Kebab" src="http://lh5.ggpht.com/-oG1DsjvFaXk/VPWjwcNeFZI/AAAAAAAAo78/b-WAATAbDo8/DSC_0315_edited_thumb%25255B8%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <p align="left">Serve hot with green chutney mixed with curds, onion slices and lemon slice.</p> <p align="left"><a href="http://lh4.ggpht.com/-3C_IvaPlT3c/VPWry0wbNrI/AAAAAAAAo8c/qnVGg1sXUzE/s1600-h/DSC_0307_edited%25255B20%25255D.jpg"><img title="DSC_0307_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Foodelicious- Vegetarian Galauti Kabab" src="http://lh6.ggpht.com/-I94U4RJXr_4/VPWr2VFP_JI/AAAAAAAAo8k/-M6obrMP_2w/DSC_0307_edited_thumb%25255B18%25255D.jpg?imgmax=800" width="800" height="1208"></a></p> <p> </p> <h2><font color="#ff0000">Notes:</font></h2> <p>Adjust spice level as per your taste.</p> <p>The kebab mix has to be made very smooth, devoid of lumps. Best is to grind them. </p> <p>Do not use a food processor jar for grinding as the blade does not cut through the fibre of Jackfruit.</p> <p>I have used minimal oil for shallow frying as I wanted to keep the calories low but one is free to deep fry or use more oil.</p> <p>Do not over cook the kebabs as they will lose the moisture and dry up.</p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com8tag:blogger.com,1999:blog-7957616627958160626.post-6423611736673135212015-02-11T17:20:00.001+05:302015-02-11T17:20:42.212+05:30Heralekai Chitranna | Citron Flavoured Rice | Narthangai Saadam | Gluten Free Recipe<p> </p> <p><a href="http://lh4.ggpht.com/-UB5NKWE0CfE/VNtBys5WP7I/AAAAAAAAnes/gSCkaCpw8Bg/s1600-h/DSC_0055_edited%25255B19%25255D.jpg"><img title="DSC_0055_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Heralekai Chitranna" src="http://lh6.ggpht.com/-ILKc99A5KFo/VNtB1vDc_wI/AAAAAAAAne0/Witi_OdqKn4/DSC_0055_edited_thumb%25255B17%25255D.jpg?imgmax=800" width="800" height="1208"></a></p> <p>Hi all!!</p> <p align="justify">As much as I want to post here regularly, I’m unable to. It’s not that I do not cook regularly but some how it’s just not happening. And with exams round the corner, my head is focussing more on the kid who still needs to mature up and show responsibility towards his scores, leaving me a worried Mom. Please do pray for him, a sincere prayer has the strength to move a mountain too.</p> <p align="justify">Last month was Pongal, which is one of the biggest festivals in TamilNadu. Four days of celebrations and most of the people and workers travel back to their native to celebrate the festival with their family. Many new buses and trains are run during this period, keeping the travel rush in mind. It’s believed that 35% population travels back to their native. My maid was no different, she had told me a month in advance that she would be taking leave for 5days.</p> <div align="justify"> <a name='more'></a></div> <p align="justify"> </p> <p align="justify">Two days prior to leaving for her native, I asked her, do you know Pirandai (adamant creeper)? She answered yes, Akka, it’s easily available, I will get it for you. I was happy to hear that as I had searched it at many places and could not get it. In an hour she was back smiling with two large ridge gourds (peerkangai) in her hand. Apparently, ‘Pirandai’ is pronounced ‘perande’ in Tamil and with my poor knowledge of the language and the pronunciations, she misunderstood and got me RidgeGourds. I paid her for the veggies and then showed her the image of the Adamant creeper on the internet. She instantly told me that it’s available in her village and she would get it for me.</p> <p align="justify">I must say she was very sincere, she got me a large pumpkin, adamant creeper and a few citron from her village. I was wondering looking at the citron and little did I know that time, that I was going to fall in love with the fruit. My MIL was extremely happy to see them as those are rarely seen in the cities and was quite unsure whether we would like it.</p> <p align="center"> <a href="http://lh3.ggpht.com/-8dD7mjWCq4g/VNtB33-sGII/AAAAAAAAne8/FDQfsZeroTM/s1600-h/DSC_0026_edited%25255B9%25255D.jpg"><img title="DSC_0026_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Foodelicious- Heralekai Chitranna" src="http://lh4.ggpht.com/-J82QMAemTmw/VNtB6QWjJYI/AAAAAAAAnfE/i3s3i6ceVXs/DSC_0026_edited_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <p align="justify">To my MIL’s surprise we all loved the bitter-sour taste of the Citron/Rough lemon and I used them to create a few recipes which I would share here gradually. In case you get hold of the citron, do try them, they are simply amazing.</p> <p align="justify">The citron has a thick peel and less pulp which releases juice. The juice is bitter sour in taste and adds an amazing taste and fragrance to the preparation. The peel is used to make pickles and preserves. To start with my Citron voyage, is a simple rice which is called Chitranna in Kannada and since it is made using the citron, it’s called the Heralekayi Chitranna. This preparation makes use of the juice of the citron. The bitter sour taste that it adds to the rice is exquisite and difficult to describe. I would recommend, please try and taste it.</p> <p align="justify">The rice preparation is very easy to make, perfect for bachelors too and the left over rice could gets used too. Makes an ideal one pot meal and it’s just apt for a lazy day. </p> <p align="justify"><a href="http://lh5.ggpht.com/-Z2dH8AFxGFU/VNtB8uHzqAI/AAAAAAAAnfM/SnAS868OHDY/s1600-h/DSC_0059_edited%25255B9%25255D.jpg"><img title="DSC_0059_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Heralekai Chitranna" src="http://lh5.ggpht.com/-sL_cZvHKXdI/VNtB-9T6J0I/AAAAAAAAnfU/-DQy35QKgG4/DSC_0059_edited_thumb%25255B7%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #f3a447" color="#400000">Heralekai Chitranna</font></h1> <h1 align="center"><font style="background-color: #f3a447" color="#400000">हेरळेकाई चित्रान्ना</font></h1> <h4 align="center"><font color="#400000">Preparation Time: 5mins | Cooking Time: 10mins | Serves: 3-4 | Difficulty Level: Easy</font></h4> <h2 align="left"><font color="#ff0000"></font> </h2> <h2 align="left"><font color="#ff0000">Ingredients</font></h2> <p align="left">4cups of cooked rice</p> <p align="left">4-5tbsp oil</p> <p align="left">1-1/2tsp mustard seeds</p> <p align="left">2-3tbsp mix of urad-chana daal ( mix of split black gram and Bengal gram lentils)</p> <p align="left">3-4sprigs curry leaves</p> <p align="left">2-3tbsp chopped coriander stem (adds more flavour)</p> <p align="left">3-4 green chillies, finely chopped (use the spicy ones)</p> <p align="left">1/2tsp turmeric powder</p> <p align="left">a handful of peanuts</p> <p align="left">salt to taste</p> <p align="left">juice of 1to1-1/2citron (as per taste)</p> <h2 align="left"><font color="#ff0000">Method</font></h2> <p align="left">Heat oil in a non stick pan and add the mustard seeds. </p> <p align="left">Once the mustard splutters, add the urad-chana daal mix and fry them golden.</p> <p align="left">Add the peanuts and fry them.</p> <p align="left">Add the chopped chillies and let them release the spice into the oil. Fry them for half a minute.</p> <p align="left">Add chopped coriander stem. Wash, tear the curry leaves and add. Leaves release more flavour when torn. Sauté for a few seconds.</p> <p align="left">Add turmeric, followed by the rice. Mix gently and add salt to taste.</p> <p align="left">Cover and cook for 6-7minutes.</p> <p align="left">Remove from the flame and add the juice of citron. Mix thoroughly. Serve it garnished with chopped coriander along with some curds in a bowl.</p> <p><a href="http://lh3.ggpht.com/-eS4L4l8bVZ4/VNtCBBDfuqI/AAAAAAAAnfc/SWWzD3RYOKo/s1600-h/DSC_0065_edited%25255B27%25255D.jpg"><img title="DSC_0065_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Foodelicious- Heralekai Chitranna" src="http://lh6.ggpht.com/-XYgNA1Putfg/VNtCD1kbAmI/AAAAAAAAnfk/brj2AVXOo2k/DSC_0065_edited_thumb%25255B25%25255D.jpg?imgmax=800" width="800" height="1208"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com6tag:blogger.com,1999:blog-7957616627958160626.post-19809845677257052022015-01-19T22:01:00.001+05:302015-01-20T08:02:59.669+05:30Crispy Coriander Stem Chutney | Easy Side Dish | Step Wise<p> </p> <p><a href="http://lh5.ggpht.com/-N4_AKb54j7w/VL0wjK6TUlI/AAAAAAAAmwI/UaWrx1-zmpE/s1600-h/DSC_0176%25255B4%25255D.jpg"><img title="DSC_0176" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- crispy coriander chutney" src="http://lh5.ggpht.com/-yWom5bDX3cY/VL0wlxY0dZI/AAAAAAAAmwQ/n5FoA1LjDMU/DSC_0176_thumb%25255B4%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi all!!</p> <p align="justify">I am extremely happy with the response I received for the first post of the year <a href="http://www.cookingoodfood.com/2015/01/panko-crusted-buttermilk-mushroom.html" target="_blank">Panko Crusted Mushroom and Buttermilk Croquettes.</a> When a recipe I liked to make is liked by others too, It gives me an immense sense of satisfaction, makes me smile within.</p> <p align="justify">It’s winter time and the greens are abundantly available here but the variety I used to get in Delhi was huge and that I do miss here. I’m happy to see big and green bunches of fresh coriander in the market and I happily buy and use them in my cooking. I separate the leaves, stems and roots and use all of them.</p> <p align="justify">The maximum flavour is there in stems and roots. Roots, I wash them thoroughly and add in my curries and lentils while they boil so that the roots release flavour. Later, I remove and discard the roots. The stems I use in my dry curries or in tempering. The green leaves gets used in making chutneys and as garnishes.</p> <div align="justify"> <a name='more'></a></div> <p align="justify">Recently, when I was storing the stems in the refrigerator after cleaning and segregating, a flash a thought came that why not make use of them in making a dry chutney like I make using the <a href="http://www.cookingoodfood.com/2009/08/crispy-bottle-gourd-peel-chutney-awards.html" target="_blank">bottle gourd peel</a>. I had a strong feeling that it would taste good. </p> <p align="justify">So, I first experimented with a small batch which was appreciated by one and all in the family and that disappeared in no time. With the success of the small batch I plunged to make a bigger batch and was happy to see that it disappeared too very fast. Since, the experiment was successful, I am sharing the chutney recipe here. </p> <p align="justify">I have kept the spice level very high as it tastes best that way but one is free to adjust the spice level as per their taste. </p> <p align="justify"><a href="http://lh5.ggpht.com/-cQBOsAFAvG0/VL0wn8Hwt1I/AAAAAAAAmwY/holcbPzhs8Y/s1600-h/DSC_0168%25255B4%25255D.jpg"><img title="DSC_0168" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- crispy coriander chutney" src="http://lh5.ggpht.com/-IKAcnpiZnaA/VL0wq9TEWxI/AAAAAAAAmwg/trwiI8vCiVw/DSC_0168_thumb%25255B4%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #f79646" color="#800000">Crispy Coriander Stem Chutney</font></h1> <h4 align="center"><font style="background-color: #d19049" color="#400000">Preparation Time: 5mins | Cooking Time: 25-30mins | Makes about 1-1/2cups | Serves: 6-8 people| Difficulty Level: Easy</font></h4> <p align="center"> </p> <h2><font color="#ff0000">Ingredients</font></h2> <p>Coriander stems from two bunches of coriander, cleaned, washed and chopped</p> <p>5-6tbsp oil</p> <p>1-1/2tsp mustard seeds</p> <p>6-7 green chillies, chopped</p> <p>small handful of chutney daal (daaliya)</p> <p>a big handful of peanuts</p> <p>2tsp poppy seeds</p> <p>2tsp sesame seeds</p> <p>1/2tsp turmeric powder</p> <p>a large pinch of strong aroma asafoetida</p> <p>1tsp coriander powder</p> <p>salt to taste</p> <h2><font color="#ff0000">Method</font></h2> <p> </p> <p><a href="http://lh6.ggpht.com/-2YgiuCCLn9Y/VL0ws9HhdbI/AAAAAAAAmwo/1BNggO7ieLc/s1600-h/DSC_0130%25255B7%25255D.jpg"><img title="DSC_0130" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0130" src="http://lh6.ggpht.com/-5h2b-cl-mQM/VL0wuaVje5I/AAAAAAAAmww/cI3GMKZ_wyw/DSC_0130_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Heat oil in a pan (prefer to use a flat pan) though I used a karahi. Add mustard seeds and let them splutter.</p> <p><a href="http://lh6.ggpht.com/-PUrEI5FrPeo/VL0wwfMnfII/AAAAAAAAmw4/s_wWZLKON_M/s1600-h/DSC_0132%25255B7%25255D.jpg"><img title="DSC_0132" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0132" src="http://lh4.ggpht.com/-dY05yN4HYk4/VL0wx0cj7FI/AAAAAAAAmxA/QMCV1LvAj9E/DSC_0132_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Add green chillies and sauté till they wilt a little. Add peanuts and fry. Add daaliya (chutney daal) and sauté for a few seconds.</p> <p> <a href="http://lh4.ggpht.com/-W_8_w3rcNVw/VL0w0BkWFoI/AAAAAAAAmxI/eBQpVVq5tF4/s1600-h/DSC_0135%25255B7%25255D.jpg"><img title="DSC_0135" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0135" src="http://lh6.ggpht.com/-pnjymEkGy90/VL0w3NJ4pXI/AAAAAAAAmxQ/GdqdX0DZKt0/DSC_0135_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Reduce the flame and add poppy seeds and sesame seeds and roast till they turn golden in colour.</p> <p><a href="http://lh4.ggpht.com/-XFNHCd1Bwhc/VL0w5L6GArI/AAAAAAAAmxY/wLTR6GNLXNY/s1600-h/DSC_0136%25255B7%25255D.jpg"><img title="DSC_0136" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0136" src="http://lh3.ggpht.com/-UJtXMHmANN8/VL0w6s7zK-I/AAAAAAAAmxg/bx25ig_FjAE/DSC_0136_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Add the turmeric powder, asafoetida and mix.</p> <p><a href="http://lh5.ggpht.com/-OxO7SElTyWU/VL0w8gCddxI/AAAAAAAAmxo/2NjGCG5nGHg/s1600-h/DSC_0137%25255B7%25255D.jpg"><img title="DSC_0137" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0137" src="http://lh5.ggpht.com/-iu1OH6MgnP4/VL0w-EYr4pI/AAAAAAAAmxw/l6DEJikqRcQ/DSC_0137_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a><a href="http://lh4.ggpht.com/-cAmW_qEQKvE/VL0xATzho3I/AAAAAAAAmx4/ZzEGRHCAaxI/s1600-h/DSC_0140%25255B7%25255D.jpg"><img title="DSC_0140" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0140" src="http://lh6.ggpht.com/-S_YGOG5XePU/VL0xB8p50FI/AAAAAAAAmyA/yMyBZdbxx6E/DSC_0140_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Tip in chopped coriander stems, mix and cook on high flame. </p> <p> </p> <p><a href="http://lh4.ggpht.com/-Kwt3Rt-x1Ds/VL0xEETuQdI/AAAAAAAAmyI/mtLc5UE47Uk/s1600-h/DSC_0143%25255B7%25255D.jpg"><img title="DSC_0143" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0143" src="http://lh3.ggpht.com/-tonPaotJzXE/VL0xFq5rnjI/AAAAAAAAmyQ/j6DtWXWa2ls/DSC_0143_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a><a href="http://lh4.ggpht.com/-TcFeKdPN56c/VL0xH-Rf89I/AAAAAAAAmyY/GryNE5pw_fU/s1600-h/DSC_0145%25255B7%25255D.jpg"><img title="DSC_0145" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0145" src="http://lh4.ggpht.com/-WKOprjlfWzY/VL0xJRXlwSI/AAAAAAAAmyg/WHyrPVK0Srs/DSC_0145_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Add salt to taste and red chilli powder and mix.</p> <p><a href="http://lh3.ggpht.com/-nMSDBQWFAKI/VL0xMwv2ijI/AAAAAAAAmyo/TIrPOGythqA/s1600-h/DSC_0158%25255B7%25255D.jpg"><img title="DSC_0158" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0158" src="http://lh3.ggpht.com/-sxP8M49VeKQ/VL0xOkyH_RI/AAAAAAAAmyw/Y-SkvAQoSkM/DSC_0158_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Add coriander powder when the stems are completely cooked.</p> <p><a href="http://lh5.ggpht.com/-gaXYmhe6l-o/VL0xQt5NbkI/AAAAAAAAmy4/jtngW_0rc-0/s1600-h/DSC_0160%25255B7%25255D.jpg"><img title="DSC_0160" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0160" src="http://lh4.ggpht.com/-JnWmFESyyF8/VL0xSXhZxzI/AAAAAAAAmzA/HoRSnDIGtEA/DSC_0160_thumb%25255B4%25255D.jpg?imgmax=800" width="159" height="240"></a></p> <p>Spread the mix and reduce the flame and cook on low flame to avoid burning. Spreading helps even cooking.</p> <p>Cook till crisp.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-JKZhI1TlcR8/VL0xUKm49-I/AAAAAAAAmzI/j1Eb59sypm4/s1600-h/DSC_0177%25255B6%25255D.jpg"><img title="DSC_0177" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Foodelicious- crispy coriander chutney" src="http://lh6.ggpht.com/-EXXsGZ_qgHs/VL0xWrquEAI/AAAAAAAAmzQ/DZA52JEaiXM/DSC_0177_thumb%25255B6%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <h2><font color="#ff0000">Note:</font></h2> <p>1. Flat pan ensures even cooking and also provides a larger surface area and helps in drying the stems faster.</p> <p>2. Add the salt a tad less as the stems dry and become crisp on cooking.</p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com13tag:blogger.com,1999:blog-7957616627958160626.post-19731898822141644122015-01-12T14:42:00.001+05:302015-01-12T17:20:04.333+05:30Panko Crusted Buttermilk & Mushroom Croquettes | Easy Appetiser Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh5.ggpht.com/-Al07_-w0zSU/VLOPvgn7E9I/AAAAAAAAmcs/5dcMJzyL3LY/s1600-h/DSC_0151-001%25255B12%25255D.jpg"><img alt="Foodelicious- Panko Crusted Mushroom Croquettes" border="0" src="http://lh5.ggpht.com/-1JE6iM4u7gA/VLOPyLdlfDI/AAAAAAAAmc0/5bnALxrx9gE/DSC_0151-001_thumb%25255B9%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0151-001" width="600" /></a><br />
Hello all!!<br />
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Wish you a very happy 2015. I know I’m quite late in wishing you that. Though blogging makes me feel content inside, I know I have been absent for a very long time here. This was probably the longest break I took. Let me assure you the break was not intentional but sometimes there are other things which take a priority and blogging takes a back seat. I do not get time to sit and draft a post easily even if I cooked and clicked pictures.</div>
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To start off the first post of the year, I am sharing a very easy to make croquettes made using Mushrooms. It’s a very easy preparation that can be served as an evening snack or a tea time snack or as a starter/appetiser. But before I share the recipe, I just want to sum up the year that had gone by in very short.</div>
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I started 2014 on a very positive note and decided to lose some weight, followed a very strict diet and exercise plan for first five months of the year and managed to lose 8kgs of weight. Unfortunately, I could not continue the plan because of other health reasons. I attended a one day food photography work shop in January, which really helped me in understanding the framing of my pictures and also understanding the basics better.</div>
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I completed four years of <a href="http://www.cookingoodfood.com/p/host-line-up.html" target="_blank">‘Only’ series of Events</a> in August and the event was discontinued after that. In August, I also attended the first ever organised Indian Food Bloggers Meet at Bangalore. I got to know many more food bloggers at a more personal level and it was a new learning experience for all of us attending the meet.</div>
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I was also nominated by Food Bloggers Association Of India as one of the best food blogs in the ‘General Food Blogs’ category. Apart from posting recipes, I did post reviews of restaurants and food related products too in the last year. My <a href="http://www.cookingoodfood.com/2014/07/five-spice-flavoured-cottage-cheese.html" target="_blank">Plums stuffed five spice cheese balls</a> recipe got posted in December edition of Being Woman magazine.</div>
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That was summing up 2014 in short and now back to the croquettes. In this croquette preparation, I have tried two new things, the first being the buttermilk which not only provides a light tangy flavour to the preparation but also makes it very light. The second ingredient is the Japanese Panko Bread Crumbs which add a superior finish and an amazingly crunchy crust to the croquettes. It’s a very easy preparation to try in the kitchen and I’m providing a step wise description and my tips for the preparation.</div>
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<a href="http://lh6.ggpht.com/-Y6cuV1lYoPA/VLOP0e3NfqI/AAAAAAAAmc8/CCZ-w8CkP8o/s1600-h/DSC_0146-001%25255B10%25255D.jpg"><img alt="Foodelicious- Panko Crusted Mushroom Croquettes" border="0" src="http://lh6.ggpht.com/-v3wmeNHSvpo/VLOP2a4dHAI/AAAAAAAAmdE/ECCIhayBPDs/DSC_0146-001_thumb%25255B7%25255D.jpg?imgmax=800" height="604" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0146-001" width="400" /></a><br />
<h1 align="center">
<span style="background-color: #f79646; color: #400000; font-weight: normal;">Panko Crusted Buttermilk & Mushroom Croquettes</span></h1>
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<span style="background-color: #f79646; color: #400000; font-weight: normal;">मशरूम क्रोकेट</span></h1>
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<span style="color: maroon;">Preparation Time: 1hour | Frying Time:2-3mins/batch | Makes: 13-14 | Difficulty Level: Easy</span></h4>
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<h2>
<span style="color: blue;">Ingredients</span></h2>
1tbsp butter<br />
1 large potato boiled, peeled and grated<br />
7-8 button mushrooms, cleaned and finely chopped<br />
1 fat clove garlic, finely chopped<br />
leaves of 7-8 sprigs of thyme<br />
1/2tsp freshly crushed, black pepper corns<br />
1-1/2tsp red chilli flakes<br />
salt to taste<br />
1-2tsp corn starch + 1/4cup corn starch<br />
3/4 cup Panko Bread crumbs ( a Japanese variety of bread crumbs) or any bread crumbs<br />
1/2 cup thick butter milk<br />
oil for deep frying<br />
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<span style="color: blue;">Method</span></h4>
In a non stick pan on a low flame melt the butter and sauté the garlic to remove the raw smell. <br />
Throw the thyme and tip in the mushrooms. Sprinkle salt and toss on a high flame. Salt enables the mushrooms to release water. Toss till the water dries. <br />
Switch off flame and add black pepper corn and red chilli flakes. Mix.<br />
To the cooled mushroom mixture add the salt, 1 to 2 teaspoon corn starch and potato. Mix thoroughly to form a lump free dough. The dough should be smooth and soft. Keep the salt a tad higher in the dough as no salt gets added to the crust.Avoid adding excessive corn starch as it will harden the croquette. <br />
Divide the dough in 13-14 parts and shape them as cylinders. Chill for 30mins. <br />
Heat oil for deep frying in a pan. <br />
Roll the cylinders lightly in 1/4cup of corn starch and shake off the excess. Dip it in buttermilk and roll in the Panko bread crumbs. <br />
Take a webbed frying ladle and immerse it in the hot oil. Slip the coated cylinders gently into the ladle. This prevents the croquettes from breaking and ensures even frying. <br />
Fry only on high flame as frying ensures crisping of the crumbs and the light coat on the croquettes. <br />
Remove on a kitchen towel and serve hot with mayonnaise and mustard sauce.<br />
<a href="http://lh4.ggpht.com/-Cs8ub9HaFRc/VLOP4v9a_AI/AAAAAAAAmdM/bOeV4qfOOsM/s1600-h/DSC_0160-001%25255B11%25255D.jpg"><img alt="Foodelicious- Panko Crusted Mushroom Croquettes" border="0" src="http://lh4.ggpht.com/-s9FHWE3qmXo/VLOP7AMMNdI/AAAAAAAAmdU/iSEv8fjx_j4/DSC_0160-001_thumb%25255B8%25255D.jpg?imgmax=800" height="906" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0160-001" width="600" /></a><br />
<strong><span style="color: blue;">Tips:</span></strong><br />
Do not fry on a low flame as frying is only for making the crumbs crisp. Nothing needs to be cooked in the preparation. Also, low heat will cause more absorption of oil and chances are that the croquettes turn out soggy.<br />
Do not add excess cornstarch to the mix else it will taste very starchy.<br />
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Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com15tag:blogger.com,1999:blog-7957616627958160626.post-21503869504855637912014-11-18T18:22:00.001+05:302014-11-18T18:40:31.543+05:30Quick No Bake Bread Pizza | Easy Recipes With Bread | Step Wise<p> </p> <p><a href="http://lh4.ggpht.com/-i_ti1ELFsc4/VGtAo1OpZFI/AAAAAAAAkgE/clAeOLjL4-Q/s1600-h/DSC_0179-002%25255B15%25255D.jpg"><img title="DSC_0179-002" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0179-002" src="http://lh4.ggpht.com/-Vl5kL1lhWLw/VGtArz4lyhI/AAAAAAAAkgM/yOZd_aMg_Xk/DSC_0179-002_thumb%25255B12%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi all!!</p> <p align="justify">For those who read my <a href="https://www.facebook.com/pages/FOODELICIOUS/281956559323?ref=hl" target="_blank">face book fan page</a> regularly, would know that I share my son’s lunch box pictures quite regularly there to share more ideas on what can go into a lunch box. Recently, I had shared these quick to make, no bake bread Pizza which a lot of my friends and readers had liked and asked me to share the recipe.</p> <p align="justify"> So today on popular demand I’m sharing the recipe for the same. These bread pizzas are very healthy as I use a lot of veggies and also the bread I use is multigrain and not the white bread.</p> <a name='more'></a> <p align="justify"> </p> <p align="justify">These bread pizzas are so versatile, not only are they good for snacking but can also be served as canapés for a party as they make excellent finger food. The best part is that, these need no baking skills or any oven to make them and are easily made on the stove top.</p> <p align="justify">My kid loves to munch them and these are one of his favourite snack items in the lunch box. Makes me a happy mother as these are so versatile, that one can use their own creativity and try various kinds of toppings, veggies, using this method. Even a bachelor or a novice cook can make them easily..</p> <p><a href="http://lh4.ggpht.com/-BV98NwE-kN4/VGtAuDK4BaI/AAAAAAAAkgU/DjH8aIElMgk/s1600-h/DSC_0168-001_edited%25255B14%25255D.jpg"><img title="DSC_0168-001_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0168-001_edited" src="http://lh4.ggpht.com/-DoIJmoSoSkM/VGtAwf2TfHI/AAAAAAAAkgc/HaZaWAgcvj0/DSC_0168-001_edited_thumb%25255B11%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #dfce04" color="#804000">No Bake Bread Pizza</font></h1> <h4 align="center"><font style="background-color: #9bbb59" color="#c0504d">Preparation Time: 5-6mins | Cooking Time: 5mins | Makes: 8-10pieces | Serves:2-3 | Difficulty Level:Easy</font></h4> <p align="left"><font color="#ff0000">Ingredients</font></p> <p align="left">5-6 Multigrain or whole wheat bread slices</p> <p align="left">3tbsp regular cheese spread (one can use flavoured versions too)</p> <p align="left">1tbsp pizza sauce/ tomato paste/ tomato ketchup (I used Cremica’s pizza sauce)</p> <p align="left">a pinch of red chilli flakes (optional)</p> <p align="left">a pinch of freshly crushed black pepper (optional)</p> <p align="left">1/2tsp hand crushed, dry oregano</p> <p align="left">1/2tsp hand crushed, dry basil</p> <p align="left">a pinch of pizza seasoning mix ( If u have Dominos seasoning sachet, use them)</p> <p align="left">2tsp butter, softened or olive oil</p> <p align="left"><strong>Veggies:</strong></p> <p align="left">1tbsp each of grated carrot and finely chopped red, yellow and green bell peppers</p> <p align="left">salt (if required)</p> <p> </p> <p><a href="http://lh3.ggpht.com/-WiH4s2agJBU/VGtAyemGRFI/AAAAAAAAkgk/Db50Fh15tF8/s1600-h/DSC_0169-002%25255B13%25255D.jpg"><img title="DSC_0169-002" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0169-002" src="http://lh6.ggpht.com/-Fomwi1jJEBA/VGtA0vs0YDI/AAAAAAAAkgs/cNK28eTbEXc/DSC_0169-002_thumb%25255B10%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h2><font color="#ff0000">Method</font></h2> <p><a href="http://lh5.ggpht.com/-C1UPJwgdLno/VGtA3czgXuI/AAAAAAAAkhU/iB5P2k3hhhk/s1600-h/Food%2525207%25255B17%25255D.jpg"><img title="Food 7" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Food 7" src="http://lh5.ggpht.com/-jz-X9US282E/VGtA5rCj7cI/AAAAAAAAkhc/jijE0SP4ZDQ/Food%2525207_thumb%25255B15%25255D.jpg?imgmax=800" width="600" height="432"></a></p> <p align="justify">Using a round cutter, cut two discs on each bread slice.</p> <p align="justify">Apply butter or brush olive oil on one side and keep that side facing down.</p> <p align="justify">Mix all the ingredients other than the bread and spread a spoon of the mix on each disc, on the top side.</p> <p align="justify">Meanwhile put a non stick pan on the gas stove on a medium high flame.</p> <p align="justify">Once the bread slices are done place them on the pan with the greased side facing the pan. Cover with a lid and cook on a high flame for a minute. This helps the cheese to melt and the veggies get cooked partially.</p> <p align="justify">Now remove the lid and reduce the flame to the lowest and cook on for 3-4mins till the base gets crisp and crunchy. </p> <p align="justify">Remove and serve immediately or pack in snack box. In case packing for a snack box, let them come down to the room temperature completely before closing the lid, else they would turn soggy.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-ue2ikvoMLbk/VGtA7q18N2I/AAAAAAAAkhE/wWuYpPM2IgU/s1600-h/DSC_0188-001_edited%25255B10%25255D.jpg"><img title="DSC_0188-001_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0188-001_edited" src="http://lh6.ggpht.com/-CMK1L5WtQdM/VGtA9-EDMbI/AAAAAAAAkhM/dM8hUaleCXw/DSC_0188-001_edited_thumb%25255B8%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <h2><font color="#ff0000">Note:</font></h2> <p> The temperature or the heat on the pan is a crucial factor in getting the crisp texture on the bread so one has to be careful with that. Do not leave it long on a high flame else it would burn.</p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com6tag:blogger.com,1999:blog-7957616627958160626.post-69294957553388655582014-11-14T18:28:00.001+05:302014-11-14T18:28:16.817+05:30Quick Jammy Hearts | Easy Recipes With Bread | Step Wise<p> </p> <p><a href="http://lh5.ggpht.com/-hmq5Jvo8oBs/VGX8JsaRIrI/AAAAAAAAkZI/-kfohLzDmXI/s1600-h/DSC_0107-001%25255B4%25255D.jpg"><img title="DSC_0107-001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0107-001" src="http://lh3.ggpht.com/-vGjvSszr-dg/VGX8MFR5PTI/AAAAAAAAkZQ/pahJwhb5a8s/DSC_0107-001_thumb%25255B4%25255D.jpg?imgmax=800" width="600" height="906"></a></p> <p>Hi all!!</p> <p align="justify">Today being children’s day, I am sharing an easy recipe to treat your children. This gets ready in less than half an hour and is an extremely fuss free preparation. The centre of the heart is filled with sweet Jam and hence I call it Jammy hearts.</p> <p align="justify">My kid who is in his teens now and still loves to celebrate the Children’s Day, gobbled up all of these and did not complaint of a Jam filled centre. Yes, my son doesn’t like Sweet Jam and I was more than happy to see him eat the Jam this way.</p> <a name='more'></a> <p align="justify">I’ve followed the same technique to stick the bread slices as I did in the <a href="http://www.cookingoodfood.com/2014/11/baked-double-decker-cheese-rings-500th.html" target="_blank">Cheesy Bread Rings</a>. The Cheese acts as a glue and sticks the two bread slices. Also, the salt in the cheese breaks the overpowering sweet of the Jam so the Jammy hearts taste salty-sweet and since they are baked, these are extremely crisp too.</p> <p align="justify">I’ve filled the with heart with Jam as it gives a nice colour coming from Red but one is free to try Nutella, Peanut Butter or any other filling in the heart centres. These can make excellent after school snacks or after play snacks. </p> <p align="justify">To make the hearts look more appealing, I’ve used silver balls and coloured sprinkles.</p> <p align="justify"><a href="http://lh6.ggpht.com/-0WcbhaJXwlE/VGX8OH8AMQI/AAAAAAAAkZY/pZO5eReXdko/s1600-h/DSC_0129-002_edited%25255B6%25255D.jpg"><img title="DSC_0129-002_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0129-002_edited" src="http://lh5.ggpht.com/-DU4vxM0c1bM/VGX8QYzKMNI/AAAAAAAAkZg/EGKvzaGmvVE/DSC_0129-002_edited_thumb%25255B5%25255D.jpg?imgmax=800" width="400" height="604"></a></p> <h1 align="center"><font style="background-color: #dfce04" color="#400000">Jammy Hearts</font></h1> <h4 align="center">Preparation Time: 10mins | Baking Time:8-10mins | Makes-6 | Serves- 2 | Difficulty Level: Easy</h4> <h2 align="justify"><font color="#ff0000">Ingredients</font></h2> <p align="justify">6 whole wheat/ multigrain bread slices</p> <p align="justify">heart shape cutters</p> <p align="justify">2-3tbsp Sweet Jam (I used mixed fruit)</p> <p align="justify">2-3tsp water</p> <p align="justify">1tbsp cheese spread</p> <p align="justify">1tsp butter or olive oil for brushing</p> <p align="justify">sugar balls and sprinkles for garnishing</p> <p align="justify"> </p> <p align="justify"> </p> <p><a href="http://lh4.ggpht.com/--KJ3Qgvjte0/VGX8S1cPg0I/AAAAAAAAkZo/45to1TIcbbc/s1600-h/Food%25252071%25255B12%25255D.jpg"><img title="Food 71" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Food 71" src="http://lh4.ggpht.com/-pq6OJqyrUaI/VGX8VLMKFgI/AAAAAAAAkZw/Off6UTvDp9E/Food%25252071_thumb%25255B12%25255D.jpg?imgmax=800" width="600" height="480"></a></p> <h2><font color="#ff0000">Method</font></h2> <p>Using the big heart shape cutter cut 2hearts from each bread slice and place the hearts one over the other to make 6 heart combos.</p> <p>Remove the top heart of each heart combo and using the small heart cutter, cut a heart shape on it. </p> <p>Place the hearts with heart cut centre on the top of uncut heart shaped slices.</p> <p>Apply cheese spread on the uncut heart shaped slices and press gently the other heart shape piece with a heart centre on top.</p> <p>Apply butter or olive oil on the edges of all the heart combos and bake them in a pre-heated oven at 200C for 7-8mins or more, till the edges become golden in colour.</p> <p>While the hearts bake, mix jam with water and smoothen up to form a paste.</p> <p>Fill the jam in the centre of the baked hearts and sprinkle the sugar balls or colourful sprinkles. (No need to cool the hearts)</p> <p>Serve immediately.</p> <p><a href="http://lh6.ggpht.com/-XWi2p78DYWs/VGX8XDmktcI/AAAAAAAAkZ4/qtx-NyL9-To/s1600-h/DSC_0103-002_edited%25255B9%25255D.jpg"><img title="DSC_0103-002_edited" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0103-002_edited" src="http://lh4.ggpht.com/-L85inqJTxaU/VGX8ZloQb4I/AAAAAAAAkaA/F4KYZS_996k/DSC_0103-002_edited_thumb%25255B7%25255D.jpg?imgmax=800" width="600" height="906"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com6