tag:blogger.com,1999:blog-24235459210570109832024-02-29T21:39:48.935-08:00For Food LoversGofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-2423545921057010983.post-58822024903061642292018-05-06T06:21:00.002-07:002018-05-06T06:21:50.754-07:00Banana Milk Shake<div dir="ltr" style="text-align: left;" trbidi="on">
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To beat the heat, treat yourself with banana milk shake with the simple and almost
readily available ingredients at home. With this fruit rich in vitamins and
moderate dietary fiber bring the most relishable drink on table. Without saying
much about it let’s get to the recipe and I'm glad I complete my 100<sup>th</sup> recipe with this, cheers to that!<br />
<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQlNwsRuZXmh1EmcJmBJDEnBSDZrzAgRxHDHyGa3RnNTlearXlqBjzIb0hn300lrEiXmloXxF2HCQbU36wtNELVq68FZH-5chIOdig6hbx1OGgMzwWHSrr_m3_OcYeBAXRR6QbrqxxIJo/s1600/DSC_102890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1036" data-original-width="1600" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQlNwsRuZXmh1EmcJmBJDEnBSDZrzAgRxHDHyGa3RnNTlearXlqBjzIb0hn300lrEiXmloXxF2HCQbU36wtNELVq68FZH-5chIOdig6hbx1OGgMzwWHSrr_m3_OcYeBAXRR6QbrqxxIJo/s320/DSC_102890.jpg" width="320" /></a></div>
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Ingredients:<o:p></o:p></div>
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1 1/2 cup full fat milk<o:p></o:p></div>
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2 tbsp thick cream<o:p></o:p></div>
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2 bananas, chopped<o:p></o:p></div>
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Pinch of cardamom or cinnamon<o:p></o:p></div>
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1 tbsp sugar (optional)<o:p></o:p></div>
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2-3 ice cubes<o:p></o:p></div>
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Few saffron strands<o:p></o:p></div>
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Dry nuts (chopped) <o:p></o:p></div>
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Method:<o:p></o:p></div>
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Whiz everything together in a blender except nuts and pour
into glass. <o:p></o:p></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Top it off with ice-cream scoop and/nuts and saffron
strands. Serve immediately</span></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-55177946715738457282017-08-28T00:04:00.000-07:002017-08-28T00:04:37.408-07:00 Rave unde/Semolina laddu/Suji Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<o:p> Celebrations are incomplete without a satisfying dessert to end with! This sweet dish is popular as Rave unde with Kannadigas, as Rava ladoo or Sooji ladoo/laddu elsewhere in India. Rave unde is an authentic, aromatic, melt in mouth morsel with crunchy dry nuts and fruits to relish. It only needs little effort in kitchen without much sweat gets done in 20 minutes, Yes, It's that simple. <i>The key to perfect rave unde lies in roasting rava/semolina to perfection</i>, but this has to be done carefully in low heat, rest is just a breeze.</o:p></div>
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<o:p>I have added milk in the final stage while its still on stove, once the mixture cool enough to touch start shaping them to lemon size balls. Alternatively, turn off heat, move from stove top and, milk can be added little by little as you continue shaping them it can be done either way. These yummy morsels can be stored up-to 8 days in room temperature. So this can be prepared in advance or recipe could also serve as last minute savior for quick dessert ideas. The below measurement makes 8-10 lemon sized ladoos. </o:p></div>
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Ingredients:</h3>
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<o:p> </o:p>1 cup rava/semolina</div>
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3-4 tbsp ghee/clarified butter<o:p></o:p></div>
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¾ cup sugar<o:p></o:p></div>
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¼ cup fresh grated coconut<o:p></o:p></div>
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½ tsp cardamom powder<o:p></o:p></div>
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2-3 tbsp Dry nuts (few almonds/cashews chopped + raisins)<o:p></o:p></div>
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Method:</h3>
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<o:p> </o:p><i><b><span style="color: blue;">Step1</span>:</b></i> Heat ghee in a thick bottom pan/wok (kadai), add
nuts, stir to golden, add raisins, semolina, reduce heat to minimum and start
stirring. Stir continuously until nice aroma hits your nostrils it takes 8-9
minutes. It has to be continuous to avoid burning and sticking.</div>
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<span style="color: blue;"><i><b>Step 2:</b></i></span> By stirring with other hand add sugar, coconut, stir
for 2minutes. Add milk, cardamom, stir and turn off the heat. <o:p></o:p></div>
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<b><i><span style="color: blue;">Step 3:</span></i></b> Set aside until it is safe to touch. Start shaping
them to lemon size balls by gently pressing them between palms. It can be done
single handed as well. Just give them nice round shape and place them in a
plate. Grease your hand if the mixture is sticky.<o:p></o:p></div>
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<span style="color: blue;"><b><i>Step 4:</i></b></span> Best served 2-3 hours after preparation.<o:p></o:p></div>
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<b>Note:</b><o:p></o:p></div>
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Although you can enjoy instantly, better let them rest for 2-3 hours to set well.<o:p></o:p></div>
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Keep all ingredients in hands reach as you can’t take time
to look out for stuff. <o:p></o:p></div>
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Thick bottom pan is most suitable for recipe to avoid
burning.<o:p></o:p></div>
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Ghee can be substituted with vegetable oil (or ghee+oil).<o:p></o:p></div>
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1-2 tbsp more sugar can be added if more sweet is preferred. <o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-4399372273767583072017-04-01T08:57:00.000-07:002017-04-01T08:57:08.788-07:00Obbattu/Holigey/Puran Poli<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #222222;">This authentic gem of recipe of South India is
passed on to us from ages. Kannadigas Obbattu is sweet dish made using flour
with filling of lentils and jaggery. Aroma sparks the festive vibes making us
crave for more. Our feast on auspicious days is incomplete without the presence
of these obbattu. As grand mom says, they had luxury of nibbling these splendid
preparations only during festivals in those days; hence preparation marks the celebrations
in various aspects. However, as days passed it’s not confined to festivals. It is served hot with dollop of ghee and/or
milk. Use your hand, take a small bite, dip in the ghee and then in milk, then
straight to mouth.</span><br />
<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/AVvXsEh_XSt7tNG_MrhXNtPvpb9tsEuSzTVgtSr9bCCZqI_4unf7GrckbOWEP-b6ZtX7E1Tp6A80Lt2VjuukuCLwcOJ_RavRCGYQXLBPaHMY_CMR2z6Lr43SqatPpdpZRppGiX_hoZWtjUNp6RPk/s1600/IMG-20160218-WA0030-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XSt7tNG_MrhXNtPvpb9tsEuSzTVgtSr9bCCZqI_4unf7GrckbOWEP-b6ZtX7E1Tp6A80Lt2VjuukuCLwcOJ_RavRCGYQXLBPaHMY_CMR2z6Lr43SqatPpdpZRppGiX_hoZWtjUNp6RPk/s320/IMG-20160218-WA0030-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lentils obbattu</td></tr>
</tbody></table>
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<span style="color: #222222;"><o:p></o:p></span><br />
<span style="color: #222222;">Ugadi festival marks the significance of Hindu
New Year in the Southern states of India as per Hindu lunisolar calendar. The
day starts with decorating doors with thorana (Mango leaves) and flowers,
taking oil bath, exchanging gifts, charity, and visiting the temple. ‘Bevu
bella’ (Neem and jagerry) is the first thing to eat soon after pooja is
completed. It’s symbolic reminder for complex phases of life that one must be
ready to take bitter and sweet in the coming days equally. Obbattu is the
showstopper of the scrumptious feast. <o:p></o:p></span><br />
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<span style="color: #222222;">These being versatile it has different versions.
Fillings can be as simple as khoya/maua, carrot, coconut or use your
imagination to create your own. Yes! You heard that right, but traditionally
it's made with yellow lentils and jaggery filling. I personally have tried my
hands on lentils, Coconut, and carrot version. Each one taste absolutely
different but equally delicious. I think the key to perfect obbattu/holige lies
in dough preparation. <o:p></o:p></span><br />
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<b><span style="font-size: 14.0pt;"> <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/AVvXsEjHoDSl-d-j_ndJ53mmZAsL4Y2flsumYAA3vy82NLQ-Qqk8umNuFeaWYeMl-BSH2phNWtS4VbBGjCzUL-00DgQWzahsJ6-G2pUj5XDJh05fJ97ob4lslFNnuuxyi9VGfYoJepOxA0zqmLte/s1600/collage-2017-04-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoDSl-d-j_ndJ53mmZAsL4Y2flsumYAA3vy82NLQ-Qqk8umNuFeaWYeMl-BSH2phNWtS4VbBGjCzUL-00DgQWzahsJ6-G2pUj5XDJh05fJ97ob4lslFNnuuxyi9VGfYoJepOxA0zqmLte/s320/collage-2017-04-01.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot Holige</td></tr>
</tbody></table>
</span></b>Ingredients:</h3>
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<o:p> </o:p>For Dough</h4>
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1 ¼ cup plain flour<o:p></o:p></div>
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2 pinches turmeric<o:p></o:p></div>
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Pinch of salt<o:p></o:p></div>
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6-7 tbsp Sunflower/vegetable oil + few spns for frying<o:p></o:p></div>
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<o:p> </o:p>For Filling</h4>
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¾ th cup lentils (toor dal)<o:p></o:p></div>
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2 cardamoms, powdered <o:p></o:p></div>
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1 cup jaggery, powdered<o:p></o:p></div>
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¼ cup grated fresh coconut<o:p></o:p></div>
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Method:</h3>
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Step1: Take all ingredients mentioned under dough except oil
in a large mixing bowl. Add 1tbsp oil, water as needed and start mixing. Dough
is slightly sticky, add 2 more tbsp oil and knead dough for 3-4 minutes. Pour
the remaining oil over the dough and keep it covered. Let it rest for 2-3 hours.
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Step 2: Cook lentils in an open pan using 5 cups water in
medium heat until it is 3/4<sup>th</sup> done. It should be firm, not mushy.
Drain the excess water, don’t discard, can be used for sambar, soups or rice. <o:p></o:p></div>
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Step 3: Heat a sauce pan, add powdered jiggery and let it
melt in low heat. Add boiled lentils and stir until there is not much moisture.
Add coconut, cardamom, continue stirring for 2 minutes and turn off. Set aside
until it’s completely cool.<o:p></o:p></div>
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Step 4: Using a blender/mixer blend the mixture to fine paste.
Do not use water. Divide the mixture into 12 lemon sized balls. <o:p></o:p></div>
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Step 5: Knead the dough again, Divide into 12 equal parts.
Oil your palm and slightly spread it by patting to accommodate the filling.
Place 1 lentil ball in center and gently pull the dough from sides to cover the
filling. Pinch the edges to hold filling intact. Repeat the same for rest of
the dough.<o:p></o:p></div>
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Step 6: Grease the parchment paper. Take the prepared ball
and flatten it on the paper by gentle patting using fingers to size equal to
chapathi (3-4mm thickness approximately), you can take help of rolling pin but
be gentle to make sure you don’t knock out the filling.<o:p></o:p></div>
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Step 7: Heat the tava/griddle, drizzle a tsp oil, invert the
paper on tava and carefully remove the paper leaving the obbattu. Flip and cook
both sides until light brown patches appear and transfer to plate. Repeat the
same for the rest. Serve with milk and ghee.<o:p></o:p></div>
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<b>Note:</b><o:p></o:p></div>
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Obbattu/holige sheet or banana leaf is generally used in
preparation. Any sheet/paper with non-sticky surface can be used.<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-90004065239607907052017-03-22T08:37:00.000-07:002017-03-22T08:37:19.246-07:00Bisibele Bath<div dir="ltr" style="text-align: left;" trbidi="on">
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Bisibelebath is wholesome meal with all nutrients in a bowl.
The rich, wholesome, authentic dish originates from Karnataka which is usually
cooked for breakfast and served with ghee and kara boondi (crackers/sev) Bisi means ‘Hot’, bele means ‘lentils’. It
has all the richness of creamy lentils combined with rice and vegetables. This
being a hot favorite amongst veg lovers in the region mom’s genuinely express
their love by pouring more ghee on piping hot Bisibelebath, my mom always does that.<o:p></o:p></div>
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Kara boondi (deep fried snack made from gram flour) or
papad, and/or potato chips, any savory crispy snacks served on side makes
perfect combo to munch on this yumminess. There are variations in the modern
days to suit the individual palate but, the true essence associated with the
original dish is vivid. Poha (Beaten rice) can be substituted for rice. You may have to hit the Asian grocery to grab
readily available MTR bisibelebath powder if you are looking for cut short the
process of making powder and save the trouble. But, the goodness of aroma
arising from kitchen while making the powder from scratch makes the dish more
enticing to gulp up.<o:p></o:p></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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Ingredients;</h3>
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<o:p></o:p></div>
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For Bisibele bath</h4>
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<o:p></o:p></div>
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1 cup rice<o:p></o:p></div>
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½ cup yellow lentils (toor dal)<o:p></o:p></div>
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1 cup vegetables (Beans, Carrot, Green Peas), diced<o:p></o:p></div>
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1 tbsp oil/ghee<o:p></o:p></div>
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2 tbsp peanuts<o:p></o:p></div>
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2 tbsp tamarind paste<o:p></o:p></div>
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2 ½ - 3 tbsp bisibele bath powder<o:p></o:p></div>
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1 tsp jaggery (optional)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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For seasoning</h4>
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<o:p></o:p></div>
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1 tbsp ghee<o:p></o:p></div>
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1 small onion, diced<o:p></o:p></div>
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2 tbsp grated dry coconut<o:p></o:p></div>
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1 tsp mustards <o:p></o:p></div>
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2 dry red chillies (broken)<o:p></o:p></div>
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1 tbsp peanuts (optional)<o:p></o:p></div>
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Few cashews<o:p></o:p></div>
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1 sprig curry leaves <o:p></o:p></div>
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Pinch of hing(optional)<o:p></o:p></div>
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For Bisi bele bath powder</h4>
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<o:p></o:p></div>
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6-8 dry red chillies<o:p></o:p></div>
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½ inch cinnamon<o:p></o:p></div>
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½ tsp cumin seeds<o:p></o:p></div>
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2 tbsp grated dry coconut<o:p></o:p></div>
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2 tsp Coriander seeds<o:p></o:p></div>
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1 tsp Urad dal <o:p></o:p></div>
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1 tsp Chana dal<o:p></o:p></div>
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Method:</h3>
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<o:p></o:p></div>
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<span style="color: blue;">Step 1:</span> Dry roast all the ingredients under bisibele bath
powder until aromatic in medium to low heat, don’t burn, let it cool, and make
powder in food processor/mixer. Make it slightly chunky do not make fine
powder.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Wash rice and dal. Add 4 cups water, salt and
pressure cook for 3 whistles, keep aside. Meanwhile, Heat oil in a deep sauce
pan, add peanuts and stir, add tamarind paste, bisibelebath powder, jaggery,
¼cup water and stir everything, boil for 2min. Add vegetable, cook covered for
15-20 min or until done. <o:p></o:p></div>
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<span style="color: blue;">Step 3:</span> Add the cooked rice, lentils and mix until
everything is well combined. Add 2-3 cups water, adjust salt, boil for 4-5min,
and turn off. <o:p></o:p></div>
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<span style="color: blue;">Step 4: </span>For seasoning, heat ghee in pan, add mustards, peanuts,
cashews, dry chillies and fry till cashews turn slightly brown, add curry
leaves, add onion and fry till brown, and turn off, add dry coconut and
stir. <o:p></o:p></div>
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<span style="color: blue;">Step5:</span> Pour the seasoning onto the prepared bisibele bath,
it’s done. Scoop out generous amount onto serving plate serve with ghee and
kara boondi. Enjoy!<o:p></o:p></div>
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<o:p><b>Note</b></o:p></div>
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Adjust water accordingly to get the desired consistency. It
should not be runny consistency nor like regular pulao/pilaf. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuOxXXKNCx4yrsRJ8ONOWgJOQn3cacOjrLEUPbSfSiWvNCnz1l7CQf0xrzSKWLRpWchWVyCkdwfrV3czLbmzjfI9owl3cNmJJe5KQAtBn8q0Rg9M-SopevbCPwrekXBYJAFFtMiOYzBLX/s1600/DSC_0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuOxXXKNCx4yrsRJ8ONOWgJOQn3cacOjrLEUPbSfSiWvNCnz1l7CQf0xrzSKWLRpWchWVyCkdwfrV3czLbmzjfI9owl3cNmJJe5KQAtBn8q0Rg9M-SopevbCPwrekXBYJAFFtMiOYzBLX/s320/DSC_0997.JPG" width="320" /></a></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com2tag:blogger.com,1999:blog-2423545921057010983.post-31185563613940330932016-11-08T04:31:00.000-08:002016-11-08T08:19:01.907-08:00Masala Puri/Poori<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wqSiI9WbVazfbJ0VADqyvHcC_fNym2wtFAP_QgxKTqThaqZRcWx7VppL7Z1B6WP5w6P9nyjjTAu2mq6KJDhC0BGEeg9OPk2X2jmuM32TVHpAZus4hzSi5JDbAh9VoHlAIvsiivbJUQtW/s1600/Masala+puri1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wqSiI9WbVazfbJ0VADqyvHcC_fNym2wtFAP_QgxKTqThaqZRcWx7VppL7Z1B6WP5w6P9nyjjTAu2mq6KJDhC0BGEeg9OPk2X2jmuM32TVHpAZus4hzSi5JDbAh9VoHlAIvsiivbJUQtW/s400/Masala+puri1.jpg" width="400" /></a></div>
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Masala Puri/poori is a popular south Indian chat/street food
you will find in every nook and corner of the city. It is not only restrained
to south, but spread over into rest of the country gaining its distinct local name.
It is now popular in Pakistan and Bangladesh. We, Kannadigas call it ‘Masala
Puri/poori’. Chats are an endless craving for anyone and hard to resist as you
walk past the street filled with warm, rustic aroma! So now you know what to savor
next time you are in the IT capital of India, Bangalore. Trust me you will
thank me for having said this. It is a favorite with everyone irrespective of
age group. <o:p></o:p></div>
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<i><b>Masala Puri is deep fried crushed crispy puris soaked in
scrumptious, spicy, thick gravy</b> </i>with green peas and garnished with sev, onion,
and grated carrot, finish it with by sprinkling a pinch of chaat masala to add
that extra spark with a dash of lemon in it. ‘<b><i>Masala</i></b>’ is ground fine paste (or powder) of spices/herbs,
‘Puri’ is unleavened deep fried Indian bread. There are two mainly two versions
of pooris- soft and crispy. Soft pooris/kachoris are made with flour/whole
wheat flour similar to chapathi but are deep fried and commonly served for
breakfast or as light meal. Crispy puffed puri goes to the making of chats/snacks.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIgJcf9HX8-zG54HQs1271H1etaCAqLmsaKTSYhuGc6aUr_TJjUXo9c77qXMdnYFDxsPpAFj7qXuMAAIU71bo5uBLM8wI7wzXODsrsnkESTNGtghDGbsN-JfWQsT7biq6nXgENlY4i59C/s1600/Masal+puri2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIgJcf9HX8-zG54HQs1271H1etaCAqLmsaKTSYhuGc6aUr_TJjUXo9c77qXMdnYFDxsPpAFj7qXuMAAIU71bo5uBLM8wI7wzXODsrsnkESTNGtghDGbsN-JfWQsT7biq6nXgENlY4i59C/s320/Masal+puri2.jpg" width="320" /></a></div>
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My cousin’s fight over the last bite and bargain with mom
for that little extra pamper as she was youngest in the group and to wipe the
bowl clean is all the joy to savor this delicious, rustic dish. Our evening
walk to the stall a few blocks away from home and gossiping in the group,
waiting in queue decades ago is long gone make me feel nostalgic now. Home delivery services have made
things easier. <o:p></o:p></div>
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It is a wholesome
filling meal in itself as it has all veggies, peas, and fried puris though it
is consumed as snack. I tried to recreate this deliciously rich, scrumptious
savory snack at the comfort of my kitchen to match the unbeatable taste of our
street vendors, I think I can confidently claim I succeeded in this but slight
variation is always acceptable. <o:p></o:p></div>
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Pooris are readily available in Asian stores or you can make
ahead at home and store in airtight container. I make my thin, crispy pooris from
scratch simply because the result is fresh, crispy, homemade puris and that’s
the fun of cooking at home. If you would like to try your hands on it click
here for recipe <a href="http://gofoodieworld.blogspot.qa/2015/07/puri-for-paani-puri.html">Puri/Poori</a> .<o:p></o:p></div>
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For Paani Puri/Golgappa recipe click on the
link <a href="http://gofoodieworld.blogspot.qa/2014/12/paani-purigolgappapuchkas.html">paani-puri/golgappa/puchkas</a> <o:p></o:p></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
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<b>For Garnish</b><o:p></o:p></div>
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<b><br /></b></div>
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20-25 Puris<o:p></o:p></div>
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1 onion, chopped<o:p></o:p></div>
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1 tomato, chopped<o:p></o:p></div>
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3 tbsp grated carrot<o:p></o:p></div>
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½ cup sev<o:p></o:p></div>
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1tsp chat masala<o:p></o:p><br />
Lemon</div>
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<b>For Masala</b><o:p></o:p></div>
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<b><br /></b></div>
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1 inch ginger, chopped<o:p></o:p></div>
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5-6 cloves garlic<o:p></o:p></div>
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2 green chillies<o:p></o:p></div>
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1 onion, diced<o:p></o:p></div>
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1 tomato, chopped<o:p></o:p></div>
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½ bunch coriander<o:p></o:p></div>
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Spices (1” cinnamon, 3 cloves, 8-10 peppercorn)<o:p></o:p></div>
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2 tsp coriander powder<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<br /></div>
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1 large potato<o:p></o:p></div>
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1 cup dry green peas (soaked overnight)<o:p></o:p></div>
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<h3 style="text-align: left;">
Method:</h3>
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<o:p></o:p></div>
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Step1: Pressure cook soaked peas and potato adding 2 cups
water and salt for 1 whistle, strain, set aside to cool. Don’t discard water.<o:p></o:p></div>
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Step 2: Dry roast spices and transfer to blender/mixer. Add
1 tsp oil to the same pan and fry ginger, garlic, chilies, onion, tomato and
until raw aroma vanish for 2-3 minutes in medium heat. Let it cool, add to
blender with spice, coriander and grind to fine paste using the strained water.<o:p></o:p></div>
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Step 3: To the above paste add ½ of cooked peas and peeled
potato and whiz everything to fine paste. <o:p></o:p></div>
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Step 4: Transfer the ground paste to sauce pan and add the
saved water to make medium consistency masala. We need slightly thick
consistency gravy, please refer picture below.<o:p></o:p></div>
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Step 5: Bring it to boil, add coriander powder, salt and
cook for 8- 10 minutes in medium low heat. Add the remaining green peas, adjust
consistency, cook for 2-3 minutes, and turn off.<o:p></o:p></div>
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Step 6: To assemble, place 5-6 pooris on plate, gently crush
them by pressing with your palm. Pour a ladle full of masala over the pooris,
garnish with onion, tomato, carrot, sev and sprinkle chat masala, serve hot with lemon wedges. Be
generous with masala and enjoy! <o:p></o:p></div>
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<o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHrk63vRz8CByUvRyIfmn5uxuEixpirBRNGA_F1wEHDp5mXU_-y8-bPtoRcwuoPzDWQlQtojZNE_hS2xGEGlhenbpG906vOU1x-odNNgAVU78PJDakXsBXTfRm3xxVe1l-3NxliDOWflw/s1600/DSC_0209.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHrk63vRz8CByUvRyIfmn5uxuEixpirBRNGA_F1wEHDp5mXU_-y8-bPtoRcwuoPzDWQlQtojZNE_hS2xGEGlhenbpG906vOU1x-odNNgAVU78PJDakXsBXTfRm3xxVe1l-3NxliDOWflw/s200/DSC_0209.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK55GjrrZ6ZeZJknDZ4LCzaSTKxLNnf_YWEuhuSYuZBWsjkboz1QVrvNueBupKVO3rcLGy7pKd2OYySKPql72YyHrefQRh1jQNgAgPwnlRLr41G_jZbMsNpVT6XmjKycXSD7m5YX6jj7hU/s1600/DSC_0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK55GjrrZ6ZeZJknDZ4LCzaSTKxLNnf_YWEuhuSYuZBWsjkboz1QVrvNueBupKVO3rcLGy7pKd2OYySKPql72YyHrefQRh1jQNgAgPwnlRLr41G_jZbMsNpVT6XmjKycXSD7m5YX6jj7hU/s200/DSC_0210.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKAYrXaSoR7JWkI-kCMIPPtqP5dWpIx_uUvaGeFAQssnWz1SApm0MnHplKcB9nSKtjsYBgS4bEpQ4YqDFxiP5V52VL9N7VuAa2DEN2T5LzmE7hW4V2hb_SosYkqmonyf3Kc3mX22tEBfi/s1600/DSC_0211.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKAYrXaSoR7JWkI-kCMIPPtqP5dWpIx_uUvaGeFAQssnWz1SApm0MnHplKcB9nSKtjsYBgS4bEpQ4YqDFxiP5V52VL9N7VuAa2DEN2T5LzmE7hW4V2hb_SosYkqmonyf3Kc3mX22tEBfi/s200/DSC_0211.JPG" width="200" /></a></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com2tag:blogger.com,1999:blog-2423545921057010983.post-42638717655335962602016-09-24T00:47:00.000-07:002016-09-24T00:51:41.903-07:00Chicken pizza with olives and pepper<div dir="ltr" style="text-align: left;" trbidi="on">
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Last night I’d a craving for potato fries. No, it was not
only fries but something else along with it. How about a little sin on weekend!
Eat everything, but moderately is the secret to happiness is what I believe in,
that too on weekend you definitely have an excuse. <o:p></o:p></div>
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I wanted a pizza- cheesy, with chicken olive toppings. A
quick search through the available ingredients confirmed that I can manage to make pizza for myself at
the comfort of my kitchen. I wouldn’t claim that it is a perfect pizza, but I can
assure you will be surprised on how much you love to relish your efforts. Potato
fries made from scratch turned out little bit soggy, so the recipe will be
coming once I perfect it until then enjoy Pizza!<o:p></o:p></div>
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When you prepare pizza from scratch at home the good thing
is you always have the control on what’s going in it. But it is absolutely fine
to go for store bought pizza base while you are in hurry as dough rising takes
45 minutes to 1 hour to double in its size. <o:p></o:p><br />
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Yummy, aromatic, <b><i>cheesy Chicken Pizza</i></b> has green bell pepper,
tomato and olive toppings. You can substitute chicken with mushrooms, jalapeno
peppers, red bell pepper or sundried tomatoes or anything of your choice. Paprika
is the only ingredient going in for seasoning of my chicken pizza, you can
substitute with dried oregano, basil, thyme, rosemary. <o:p></o:p></div>
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<span style="font-size: 13.0pt;">Ingredients</span></h3>
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<span style="font-size: 13.0pt;"><b>For pizza base</b><o:p></o:p></span></div>
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2 ½ cups all-purpose flour</div>
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1 cup warm water<o:p></o:p></div>
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1 sachet of instant rising yeast (1 teaspoon)<o:p></o:p></div>
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2-3 tbsp olive oil<o:p></o:p></div>
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2 tsp sugar<o:p></o:p></div>
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1 ½ tsp salt</div>
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For Pizza</h4>
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4-5 tbsp pizza sauce<o:p></o:p></div>
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½ cup mozzarella cheese<o:p></o:p></div>
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1 tsp paprika powder<o:p></o:p></div>
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1 small green bell pepper, sliced<o:p></o:p></div>
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1 tomato, sliced<o:p></o:p></div>
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½ chicken breast, cut into strips<o:p></o:p></div>
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Olives, sliced<o:p></o:p></div>
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<o:p> </o:p><span style="font-size: 13.0pt;">Directions:</span></h3>
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Step 1: Take a mixing bowl, add flour, salt and mix. Make a
well in the center and pour water, add yeast, sugar and oil, let stand for 2-3
minutes. Knead the dough until it comes together, dough is sticky at this stage.
Brush with oil and cover with damp kitchen towel, allow it to rise for 45
minutes or until it doubles in size. Use dough hook to knead if you are using
stand mixer.<o:p></o:p></div>
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Step 2: Punch the dough back and bring it on to the floured
surface, knead for a couple of minutes.<o:p></o:p></div>
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Step 3: Spread over the dough gently onto the pizza baking
pan using your fingers. Oil your fingers if necessary.<o:p></o:p></div>
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Step 4: Saute chicken with 2 pinches salt, few drops oil,
and pinch of black pepper powder in sauce pan for a minute.<o:p></o:p></div>
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Step 5: Spread over pizza sauce leaving edges, be generous.
Spread mozzarella cheese. Top it with chicken, olives, bell pepper, and tomato.
Sprinkle paprika.<o:p></o:p></div>
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Step 6: Preheat oven
to 375 degrees F and bake for 15 minutes or until crust turn to golden brown.
Remove the pan and check for doneness, slice and enjoy!<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-64339107680675408432016-09-07T00:07:00.002-07:002016-09-23T22:13:33.006-07:00Chakli/Murukku/Chakkuli<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
CHAKLI- Deep fried Indian savory snack. </h2>
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It is on this auspicious day
of Gowri Habba(festival) and Ganesha Chaturthy when family members get together
and is a celebration all over India. Bringing home the sacred idols, welcoming
it with aarathi, elaborate decorations, and a never ending cooking of variety
of food are all the signs of festive vibes. What a joy to treat yourself with variety
of food that is not only tasty, but loaded with nutrition and over loaded with
love.<o:p></o:p></div>
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These festivals have rich and subtle meaning to convey, and
the values are passed on from one generation to the next. Though not able to take
it to that level of authentic worshipping like what my parents and grandparents
do, we are definite incarnate of them all, which enables to follow the path
they laid for us. Staying miles away from home country doesn’t mean to give up
values incarnated in us from ages, but made the celebration simple and elegant.<o:p></o:p></div>
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Coming to the recipe, this yummy, crunchy savory snack is
not only restricted to festivities. It can be served as tea time snack or
something to munch on while watching your favorite movie. Chakli mould is absolutely necessary for
making this snack, without which it is not possible to shape the chakli
(Picture attached below for better understanding). But smile, you can still
make roundels with hole in the centre (kodubale) and follow the same procedure
and then enjoy. The secret key for perfect chakli is to use roasted chana
powder don’t substitute with gram flour.<o:p></o:p></div>
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<span style="font-size: 13.0pt;">Ingredients;</span></h3>
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2 cups rice flour<o:p></o:p></div>
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½ cup roasted chana powder (kadale)<o:p></o:p></div>
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1 tsp cumin seeds<o:p></o:p></div>
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1 ½ tsp chili powder<o:p></o:p></div>
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2 tsp sesame seeds (optional)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Oil for deep frying<o:p></o:p></div>
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<span style="font-size: 13.0pt;">Directions:</span></h3>
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Step 1: Make nice powder of roasted chana using mixer/food
processor, set aside. Heat a frying pan, add cumin, sesame, quick stir. Add
rice and chana flour and roast it in medium low for 4 to 5 minutes or until
aromatic.<o:p></o:p></div>
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Step 2: Mean while boil water in another pan. Transfer the
roasted flour to large mixing bowl, add salt and chili powder, mix thoroughly.
Add 1 ½ cups boiling water and mix with ladle, and allow it to cool enough to
work with bare hands. <o:p></o:p></div>
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Step 3: Knead well to form firm dough, like chapathy dough.
Add warm water if required, cover and let it rest for 5 minutes. Divide it into
4 equal parts, knead to give a shape that fits the mold. Heat oil in a wok for
deep frying. Fill the mold and start pressing on to butter paper to give them
spiral shape as shown below.<o:p></o:p></div>
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Step 4: Check the oil
by dropping a small piece, it should rise to the top. Now the oil is ready to
fry, keep it in medium-medium and carefully drop the pressed chaklis one by
one. Flip over after a minute and fry the other side until crisp and golden
brown, it takes 3 to 4 minutes. <o:p></o:p></div>
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Step 5: Transfer them on to paper towel to drain excess oil.
Repeat the same for remaining batches and after it is completely cooled store
them in air tight container jar.<o:p></o:p></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJlkJHzaj_ey_l6DnVNtn4WSspH9zlY1UECS4OROmi0m6-H113MRW5seeDQB9eXFaADJu4AoRgYsvrMh9IkK7ol-y7Zd5dfKCzTODgpCzPcZI_9WJ8mBFMCcbQ8L1fZmQtWMQYQoo18RE/s1600/DSC_0003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJlkJHzaj_ey_l6DnVNtn4WSspH9zlY1UECS4OROmi0m6-H113MRW5seeDQB9eXFaADJu4AoRgYsvrMh9IkK7ol-y7Zd5dfKCzTODgpCzPcZI_9WJ8mBFMCcbQ8L1fZmQtWMQYQoo18RE/s320/DSC_0003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chakli Mould</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLbQTif8Tvek8AZCGmYzTSTjIFN0BkHyMAH8EfVlNgE813JhztNhvpr70vd1lv1IxxLZvlATteGodYtRIPRhu6FPJMm43y-9DDDz35eD28JtU8_yYS-Y7-so1YCP2fAmSSNrjgbK47NsE/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLbQTif8Tvek8AZCGmYzTSTjIFN0BkHyMAH8EfVlNgE813JhztNhvpr70vd1lv1IxxLZvlATteGodYtRIPRhu6FPJMm43y-9DDDz35eD28JtU8_yYS-Y7-so1YCP2fAmSSNrjgbK47NsE/s320/DSC_0004.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLbQTif8Tvek8AZCGmYzTSTjIFN0BkHyMAH8EfVlNgE813JhztNhvpr70vd1lv1IxxLZvlATteGodYtRIPRhu6FPJMm43y-9DDDz35eD28JtU8_yYS-Y7-so1YCP2fAmSSNrjgbK47NsE/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
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<b>Note:</b></div>
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Don’t over fry it burns the chaklis.<o:p></o:p></div>
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Bring water to rolling boil. <o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com3tag:blogger.com,1999:blog-2423545921057010983.post-1059638273000829582016-06-26T03:52:00.002-07:002016-06-26T03:59:39.876-07:00Broccoli Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
Broccoli Soup/ Vegetable Soup</h3>
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It’s not monsoon now but soups are welcome anytime of the
year at my home. Having said that I had
done this broccoli soup months ago, I wanted to share recipe for those planning
for light meal every night believe me this is wholesome, lip smacking, healthy
dish you can add to your list and it is light on tummy. <o:p></o:p></div>
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There is always something missing when we fly away from home
country whatsoever the reason behind it. Adjusting to new culture, food, and
ethnicity is not so easy task. I always miss food prepared by my mommy, that
affection, warmth and miss being her toddler. Broccoli is one such wonder vegetable rich in
vitamins that can be eaten raw in salads, boiled or stir fried. I don’t find
this tiny heads of broccoli in this summer may be either its seasonal vegetable
or the supply has stopped in local market. <o:p></o:p></div>
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Vegetable stock is
not required in this recipe as vegetables are being added directly and stir
fried and boiled to perfection. This was my experiment in kitchen to use up the
broccoli sitting in refrigerator for long time and turned out to be
yummilicious. <o:p></o:p></div>
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<span style="font-size: 13.0pt;">Ingredient<o:p></o:p></span></div>
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½ cup vegetables (beans, carrot, sweet corn)<o:p></o:p></div>
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1 small head broccoli (10 florets)<o:p></o:p></div>
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3 garlic cloves, minced<o:p></o:p></div>
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2-3 tsp olive oil/veg oil<o:p></o:p></div>
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1 tsp black pepper powder<o:p></o:p></div>
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½ tsp chilli powder<o:p></o:p></div>
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3 tbsp corn starch<o:p></o:p></div>
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1 large egg (optional)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<span style="font-size: 13.0pt;">Directions:<o:p></o:p></span></div>
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Step 1: Roughly chop vegetables. Mix corn starch in about
half cup of water and set aside.<o:p></o:p></div>
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Step 2: Heat oil in a sauce pan, saute garlic in low heat.
Add vegetables and stir for two minutes, add salt, stir, add 4 cups water and
bring it to boil.<o:p></o:p></div>
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Step 3: Add pepper and chilli powder. Simmer for 8 to 10
minutes. Add broccoli and boil further for 2 minutes. <o:p></o:p></div>
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Step 3: Stir in cornstarch and cook further until it
thickens to your desired consistency, this won’t take more than five minutes<o:p></o:p></div>
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Step 4: Add slightly
beaten egg stirring continuously and let it boil for 2 minutes and turn off.<o:p></o:p></div>
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Note: <o:p></o:p></div>
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Adjust seasoning according to
taste. <o:p></o:p></div>
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Add vegetables of your choice.<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-82317906066760065782016-01-04T23:48:00.000-08:002016-01-04T23:52:07.987-08:00Restaurant style Cashew Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, sans-serif; font-size: 11pt;">Now
you can make this restaurant style – Rich, creamy, spicy, succulent curry
yourself at the comfort of home. Recipe adapted from a regional cookery show,
Oggarane Dabbi. This didn’t take a while to make me fall for it and an instant
hit with the family. This hot and creamy affair with hot naan is all that you need
to impress your guests and I bet they heap praises upon you.</span><span style="font-family: Arial, sans-serif; font-size: 11pt;"> </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">I
made little changes to the original recipe and as always made it One Pot recipe
and cut down the oil. Soaked cashew is ground to fine paste with coconut and
chilli flakes makes this restaurant style curry taste rustic and scrumptious. To balance the heat cashew and coconut paste is added so be generous with chili powder. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Hubby
dear enjoyed each succulent piece of chicken as much as curry with much joy and
says it’s one of my best curries. Yes, it does fit in that group! I had
prepared more for his lunch box the next day but it was wiped clean right for
dinner. Don’t be scared of the oil it is the oil emitted by ground cashew and
coconut that makes the curry more delicious and oh so yummm.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Serve
the Restaurant style Cashew Chicken curry with hot naan or chapathi with onion.
<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 13.0pt;">Ingredients:</span></h3>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">500
grams Chicken thighs with bone on skin on<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">3
tbsp olive oil/vegetable oil<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Mustards<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Few
curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">2
tsp ginger garlic paste<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">1
medium onion, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">1
medium tomato, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">1
tbsp chilli flakes<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">1
tsp red chili powder<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">1
tsp black pepper powder<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Salt
to taste<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">For
paste<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">6
cashew nuts<o:p></o:p></span></div>
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tbsp shredded coconut<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 13.0pt;">Method:</span></h3>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Step
1: Soak cashews for an hour. In a blender/mixer grind cashews and coconut to
fine smooth paste using required water. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Step
2: Heat oil in a sauce pan, add mustards and let it pop, add curry leaves. Add
onions, sauté for a while, add ginger garlic paste and sauté till raw aroma is
gone. Add tomatoes, add chicken and sauté for 2 to 3minutes. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt;">Step
3: Add salt and chili flakes, chili powder, cover and simmer for 8 to 10
minutes. Add cashew coconut paste and stir and cook for 5 minutes or till
chicken is completely done. Add 1 cup water and bring it to boil, add pepper
powder cook further for 2 minutes and switch off stove.</span><o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif";"><b>Note:</b></span></div>
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<span style="font-family: "Arial","sans-serif";"><b><br /></b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Arial, sans-serif;">As
I always say spices can be adjusted based on your spice level.</span></li>
<li><span style="font-family: Arial, sans-serif;">Dry
roast 4 red chillies and run them in mixer to make fresh and aromatic chili
flakes.Freshly roasted and ground spices always add more aroma and taste to the </span><span style="font-family: Arial, sans-serif;">dish. </span></li>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-65612543077112299172015-08-31T03:09:00.004-07:002015-09-02T22:56:27.342-07:00Aloo Tikkis<div dir="ltr" style="text-align: left;" trbidi="on">
Aloo(Potato) Kebabs/Tikkis, I simply love potatoes, this bonding makes me try something with them; new or recreate. Got this idea from the regional cookery show aired on TV and also inspired by dear friends non stop potato recipe updates.<br />
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<b>Aloo kebabs are crispy, soft and spongy and melt in the mouth. </b>Yes, I have made them spicy with addition of green chilly you can omit it; it's completely up to you.<br />
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Wrap them up in Parathas/pita bread with some fresh salad for a filling meal or serve as is for evening snack. Needless to say, it makes a great starter for parties. Serve paired with <a href="http://gofoodieworld.blogspot.com/2014/10/quick-recipe-of-vegetable-ricepulao.html">Veg Pulao</a> and raita to sparkle the usual boring breakfast.<br />
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<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:</h3>
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<o:p></o:p></div>
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3 Large potatoes (500 gm)<o:p></o:p></div>
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3 slices sandwich bread<o:p></o:p></div>
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2-3 tbsp rice flour (or cornflour)<o:p></o:p></div>
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2 tsp ginger garlic paste<o:p></o:p></div>
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1 green chillies, finely chopped <o:p></o:p></div>
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1 medium onion (optional)<o:p></o:p></div>
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1 small carrot<o:p></o:p></div>
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1 tsp chilli powder<o:p></o:p></div>
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½ tsp garam masala<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Oil for deep frying<o:p></o:p></div>
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Method:</h3>
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<o:p></o:p></div>
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Step 1: Boil potatoes with salt and cool,peel and mash, set
aside. Cut onions into very small pieces or grate it. Peel and grate the carrot.</div>
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<o:p></o:p></div>
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Step 2: Soak break in a cup of water just immerse and strain
out the water and crush using your hand and
put it in a large mixing bowl.</div>
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<o:p></o:p></div>
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Step 3: Combine everything well in a large bowl, adjust
seasoning. Take about tablespoon of mixture and give them a patty/tikkis shape
and repeat with rest of the mixture.<o:p></o:p></div>
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Step 4: Heat oil in a wok, Fry them in medium to low heat, flip over until golden brown on outside and transfer to kitchen towel to
strain excess oil.<o:p></o:p></div>
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<b><i>Note: </i></b><o:p></o:p></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">As I always say spices can be
adjusted according to your spice level<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">About a tbsp of lemon juice and
cumin powder can be added for intense flavors.<o:p></o:p></span></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com18tag:blogger.com,1999:blog-2423545921057010983.post-38967180304471680742015-08-24T01:00:00.000-07:002015-08-24T01:00:15.837-07:00Chicken Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; font-weight: normal; line-height: 115%;">Bored
of same old Biriyani? Want to make something with rice and it has to be chicken
and quick yet no compromise on taste. Yes! I have a solution it is quick, easy
and delicious rice dish with chicken. <o:p></o:p></span></h2>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; font-weight: normal; line-height: 115%;">This
Indochinese recipe is very popular in South Asia and much loved street food in
my home country. My vegetarian friends can savour the dish by substituting
chicken with tofu or veggies (Beans, carrots, broccoli). This fine range of
fried rice is sure to impress the royal table, vary the seasoning to suit your
palate.<o:p></o:p></span></h2>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; font-weight: normal; line-height: 115%;">Fried
rice is always served hot, reheating spoils the fun. Serve with tomato sauce
and hot chilli sauce, if you have an extra help in kitchen think of Manchurian
to go with it.</span></h2>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Ingredients:</span></h3>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
Cups rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
cup of chicken breast pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
tbsp oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
big onion, cut lengthwise<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
green chillies, slit<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
tsp ginger garlic paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
tsp black pepper powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
tsp chili powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
tbsp soya sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1
tsp chili sauce (optional) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Salt
to taste<o:p></o:p></span></div>
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<h3 style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Directions:</span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step
1: Cut chicken into about two inch thin strips. Mix with ½ tsp each chili and
pepper powder and pinch of salt and set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step
2: Pressure cook rice for 2 whistles with a little less water than the cooking
instructions on rice packet. (I used about 3.5 cups water: 2cups rice). Once
the pressure is released spread rice on a plate and set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step
3: Heat oil in a wok, add onions, green chillies, ginger garlic paste and saute
in high heat. Use long handle ladle. Sauté till aroma vanish. Add chicken and
stir fry for 2 minutes or till it changes color.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step
4: Break eggs into wok, add salt, remaining pepper and chilli powder. Stir fry
for 1-2 minutes. Add chili sauce, soya sauce and stir.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Step
5: Add rice, and continue high heat stirring for 2-3 minutes. Turn off and
garnish with onion greens/chillies<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><b><i>Note:</i></b><o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">As
I always say adjust spices according to your taste.<o:p></o:p></span></div>
</div>
Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com6tag:blogger.com,1999:blog-2423545921057010983.post-61738757077932666202015-08-11T01:45:00.001-07:002020-05-01T20:11:38.313-07:00Mixed nuts cake<div dir="ltr" style="text-align: left;" trbidi="on">
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These <b>soft cakes</b> come to rescue for a quick breakfast,
dessert or when you feel urge to munch on something, best served with a cup of
tea. Add loads of mixed nuts-almonds, walnuts, Pistachios, cashews or of your
choice to boost proteins and nutrients. I recommend using <b><i>almonds with skin as its
rich ‘flavonoids’ is full of heart protecting compounds.</i></b></div>
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<o:p></o:p></div>
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As I started to explore I realized baking is really fun and
versatile. Cooking or any work is fun as long as we love and enjoy making it and
cooking is something that can be made interesting and a key to win hearts of
loved ones. <o:p></o:p></div>
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Coming to the recipe it is a simple, no fail recipe any
beginner could blindly try. Cake is <b>soft, crumbly and aromatic with
vanilla flavor.</b> I love the aroma it spreads in kitchen hope you like it too.
Happy cooking!<o:p></o:p></div>
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<o:p> </o:p>Ingredients:</h3>
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<o:p></o:p></div>
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1 ½ cup All-purpose flour<o:p></o:p></div>
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¾ cup sugar<o:p></o:p></div>
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½ cup nuts, coarsely chopped<o:p></o:p></div>
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1 tsp baking powder<o:p></o:p></div>
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½ tsp baking soda<o:p></o:p></div>
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1 tsp vanilla <o:p></o:p></div>
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Pinch of salt<o:p></o:p></div>
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4 tbsp vegetable oil<o:p></o:p></div>
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¾ cup yogurt, slightly beaten (or laban)<o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
<h3 style="text-align: left;">
<br /> Method:</h3>
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<o:p></o:p></div>
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<o:p></o:p></div>
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Step1: Sift all dry ingredients to a bowl and mix well, set
aside. Mix the nuts with about 2 tsp flour and set aside.<o:p></o:p></div>
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Step 2: Beat the eggs in a large mixing bowl, add oil,
yogurt and whisk.<o:p></o:p></div>
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Step 3: Fold in the dry ingredients to the egg mixture, cut
and fold in until just combined. Add nuts and fold in.<o:p></o:p></div>
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Step 4: Grease and dust the loaf tin/cake pan. Pour the batter to the
pan and bake for 22-25 minutes in preheated oven at 180 c or till the tooth
pick inserted comes out clean.<o:p></o:p></div>
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Step 5: Let it cool for 5 minutes in cake pan then invert it
on wire rack and allow it to cool completely.<o:p></o:p></div>
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<o:p><br /></o:p></div>
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<b><i>Note:</i></b><o:p></o:p></div>
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Cut the cake into slices while it’s still warm.<o:p></o:p></div>
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It can be served warm<o:p></o:p></div>
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Mixing fruits or nuts in flour prevents it from sinking to
the bottom of the cake.<o:p></o:p></div>
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Mixed nuts & fruits- almonds, cashews, raisins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ6ijPYogjnbJHe8Hn0NwdHVHtkzFtGJH6k9o-Vxerij1rabvpmTAR36R9zclneH9h7-Ls7pMHfHoQ6MkJHVJW2t6k3sd61KK7PMXOp_cofKfyZQ7gRIiDDzjhzu6ukkFCFpAjuYaZnUd/s1600/nuts+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ6ijPYogjnbJHe8Hn0NwdHVHtkzFtGJH6k9o-Vxerij1rabvpmTAR36R9zclneH9h7-Ls7pMHfHoQ6MkJHVJW2t6k3sd61KK7PMXOp_cofKfyZQ7gRIiDDzjhzu6ukkFCFpAjuYaZnUd/s320/nuts+cake.JPG" width="320" /></a></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com8tag:blogger.com,1999:blog-2423545921057010983.post-84899146719387772742015-08-04T03:15:00.001-07:002015-08-04T07:23:10.579-07:00Pepper Mutton/Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Spicy dishes are simply welcome anytime at home. This one is
from list of family favorites. Boneless mutton pieces are preferred for easy
bites, but you may also add with bone as long you keep the pieces small.<o:p></o:p></div>
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<o:p></o:p></div>
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This is a super easy recipe is intended for a busy weekday
dinner meal with the ingredients which is usually up there in pantry. The succulent
pieces of mutton are coated in thick spicy sauce and cooked to perfection.
Enjoy this as starter or serve as side with piping hot steamed rice and mutton
sambar as I did, yes onion rings and lemon wedges ofcourse. <o:p></o:p></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
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500 gm Mutton<o:p></o:p><br />
1 small onion, chopped lengthwise(optional)</div>
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2-3 tbsp oil<o:p></o:p></div>
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2 tsp ginger garlic paste<o:p></o:p></div>
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3 red chillies, broken<o:p></o:p></div>
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½ tsp turmeric powder<o:p></o:p></div>
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2 tsp coriander powder<o:p></o:p></div>
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2 tsp black pepper powder<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<h3 style="text-align: left;">
Directions:</h3>
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<o:p></o:p></div>
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Step 1: Heat oil in a frying pan in medium low. Add garlic,
red chillies, onion, and sauté for less than one minute.<o:p></o:p></div>
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<br /></div>
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Step 2: Add mutton pieces, turmeric, salt and sauté for 2
minutes and cover and simmer for 10 minutes. Check in between to avoid burning.<o:p></o:p></div>
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<br /></div>
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Step 3: Add pepper and coriander powder, stir and simmer for
18-20 minutes and turn off. Serve with lemon wedges and ENjoy!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebCUPJTc-dve26abMUC6mw-qum0f8LPhL7YVbSukiT61QXh8jVMcI8rRAEvCoxGCDLL5MXT6PEi4mRBDyDlFR2oSncMaHq9nLGdgoHKr2hhJNiEOJUggUV3r3yFmYbjH8qEdiMF19D3un/s1600/Muttonpepper1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebCUPJTc-dve26abMUC6mw-qum0f8LPhL7YVbSukiT61QXh8jVMcI8rRAEvCoxGCDLL5MXT6PEi4mRBDyDlFR2oSncMaHq9nLGdgoHKr2hhJNiEOJUggUV3r3yFmYbjH8qEdiMF19D3un/s400/Muttonpepper1.JPG" width="400" /></a></div>
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<b><i>Note: </i></b><o:p></o:p></div>
<br />
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As I always say, adjust spices according to your spice level<o:p></o:p></div>
</div>
Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com8tag:blogger.com,1999:blog-2423545921057010983.post-26213581583235390122015-07-29T22:40:00.000-07:002015-07-29T22:40:01.468-07:00Vegetable Soup <div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
Vegetable Soup with egg drops</h3>
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<i><b>“The best thing one
can do when it’s raining is to let it rain.”</b></i>- Henry Wadsworth Longfellow<o:p></o:p></div>
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Welcome the Monsoon with cup of warm soup, how romantic is
that to sip through the soup sitting at window side watching those droplets of rain
touch the ground and enjoy earthy scent of rain. Oh! I would love to dance in rain,
poor me it’s still summer here. <o:p></o:p><br />
<br /></div>
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It started to rain
back home this recipe is dedicated to welcome monsoon which has just blossomed
at my home country. It reminds me of the days I danced with cousins on terrace,
locked up by mom, got reproved and and fell sick. But nothing like be a kid
again and dance with joy forgetting everything for a while isn’t something
everybody can do as it’s said, some people can feel the rain others just get
wet.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlx8RS59-g52DSMfQugGyKflBXQEruJ_4uc0GLsnBBXgD-ZWO7qfBKD91TzyMZEX8upGvMtnSgNCzAp29TT-pLYwOXZq8YiSuupk-kLIOhgRF8ukUWR1kvCKpbsBd5SZp9V7Q7jcplKMF/s1600/eggdropsoup2+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlx8RS59-g52DSMfQugGyKflBXQEruJ_4uc0GLsnBBXgD-ZWO7qfBKD91TzyMZEX8upGvMtnSgNCzAp29TT-pLYwOXZq8YiSuupk-kLIOhgRF8ukUWR1kvCKpbsBd5SZp9V7Q7jcplKMF/s400/eggdropsoup2+-+Copy.JPG" width="400" /></a></div>
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Coming to recipe it
is very simple, vegetable stock/broth is all you need to have in hand. Simmer
and cook any of your stocked veggies in refrigerator stems of herbs/broccoli
can also be used. Season the stock and add lightly beaten egg, that’s it done.
Happy cooking!<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOpG9MadmhX0hlGgsRdyBt1djDJb2BuEjiXNsx8dYSBE-lvE-OHM2blpVU7M3P3pq2J2fCf5MN4PdcJJ_u2HuVzbsdIb1XnVI7qlFvSVT-w3f7BSkzfZXWTDT1qcxJenDzehhqPWRVHS6/s1600/eggdropsoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOpG9MadmhX0hlGgsRdyBt1djDJb2BuEjiXNsx8dYSBE-lvE-OHM2blpVU7M3P3pq2J2fCf5MN4PdcJJ_u2HuVzbsdIb1XnVI7qlFvSVT-w3f7BSkzfZXWTDT1qcxJenDzehhqPWRVHS6/s400/eggdropsoup.JPG" width="400" /></a></div>
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<h3 style="text-align: left;">
<span style="font-size: 13.0pt;">Ingredients</span></h3>
</div>
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2 cups vegetable stock<o:p></o:p></div>
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3 garlic cloves, minced<o:p></o:p></div>
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2-3 tsp olive oil/veg oil<o:p></o:p></div>
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1 tsp black pepper powder<o:p></o:p></div>
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2 tbsp corn starch<o:p></o:p></div>
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Coriander leaves<o:p></o:p></div>
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1 large egg<o:p></o:p></div>
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½ lime juice (about 1 tsp)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<h3 style="text-align: left;">
<o:p> </o:p><span style="font-size: 13.0pt;">Directions:</span></h3>
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Step 1: Beat the egg slightly, dilute corn starch and set
aside.<o:p></o:p></div>
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<br /></div>
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Step 2: Heat oil in a sauce pan, saute garlic in low heat.
Add stock, salt, pepper powder and bring it to boil.<o:p></o:p></div>
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<br /></div>
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Step 3: Add cornstarch, stir and cook to desired consistency.
Add slightly beaten egg stirring continuously and let it boil for 2 minutes and
turn off.<o:p></o:p></div>
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<br /></div>
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Step 4: Garnish with coriander and black pepper powder, serve!<o:p></o:p><br />
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<b><i>Note: </i></b></div>
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<br />
<ul style="text-align: left;">
<li>Adjust seasoning according to
taste.</li>
<li>For vegetarian and vegan version skip egg, serve with croutons</li>
</ul>
<br />
<br /></div>
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<b>For stock</b> I pressure cooked stems of coriander and broccoli, beans, carrots, green peas with two pinches chili powder and pinch of
salt. Used stock without discarding carrots.<br />
<br />
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<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-9491915417512362982015-07-24T03:10:00.000-07:002015-07-24T03:52:02.056-07:00Kompot/Plum fruit juice<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<b>Kompot-Refreshing cold drink for a hot day</b></h3>
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With summer all around we need lot of refreshing drinks to
beat the heat. Here in Middle East with temperature of 42-45 C all day which
continues for month’s fresh fruit drink is a must to keep hydrated. Saying so,
I don’t say no to fresh fruits/drink anytime of the year. Rejuvenate your body
with this simple homemade Plum fruit drink/Kompot.<o:p></o:p><br />
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Kompot is
<b>alcoholic free cold drink made of fresh fruits</b>. It is popular in Russia,
Originated in Eastern Europe. I simply love this rustic drink for the luscious
color it gets from boiling plums! Yes, <i><b>it’s 100 percent natural- no added
colors, no fermentation.</b></i> Boil the plums with double the quantity of water
simply (1:2) and add sugar according to taste. Chill and serve.<o:p></o:p></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
<div class="MsoNormal">
1 litre water<o:p></o:p></div>
<div class="MsoNormal">
500 gm Plums<o:p></o:p></div>
<div class="MsoNormal">
4-5 tbsp sugar <o:p></o:p></div>
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<br /></div>
<h3 style="text-align: left;">
Directions:</h3>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Step 1: Wash plums, cut into slices, discard the pits.<o:p></o:p></div>
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<br /></div>
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Step 2: Bring water to boil.<o:p></o:p></div>
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<br /></div>
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Step 3: Add Plums and cook for 10 minutes in medium low.<o:p></o:p></div>
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<br /></div>
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Step 4: Add sugar and simmer for 10 minutes. Switch off and
allow it to cool.<o:p></o:p></div>
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<br /></div>
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Step 5: Once cooled, chill in refrigerator for 4 hours or
more. Strain and serve or as is. Enjoy!<o:p></o:p></div>
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<b><i>Note: </i></b><o:p></o:p><br />
<b><i><br /></i></b></div>
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Blueberries can be added for rich color.<o:p></o:p></div>
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Serve with ice cubes (optional)<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com10tag:blogger.com,1999:blog-2423545921057010983.post-7897702869932763402015-07-14T22:10:00.000-07:002015-07-14T22:16:38.921-07:00Chilli Prawns/Shrimps<div dir="ltr" style="text-align: left;" trbidi="on">
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I was inspired by a friend who had this recently on her
birthday at restaurant and she described the taste so well that I actually felt the taste in my
mouth. After a little online research and considering hubby’s opinion, who is a
big fan of sea food prepared this dish and it was beyond heaven! Ah, those
Spicy, Crunchy bites disappeared in no time and we both loved eating it.<o:p></o:p></div>
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It's easy to prepare gets done in less than 20 minutes. Sea food lovers must try this. Though am not big on sea food loved these bites. Recipe is sure to please kids and grown ups. So let’s get cooking, hope you will enjoy!</div>
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<span id="goog_1270109774"></span></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>For frying</b><o:p></o:p></div>
<div class="MsoNormal">
250 gm shrimps/Prawns (peeled and deveined)<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp rice flour <o:p></o:p></div>
<div class="MsoNormal">
Oil for deep fry<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tbsp vegetable oil<o:p></o:p></div>
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2 cloves garlic minced<o:p></o:p></div>
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2 green chillies, slit<o:p></o:p></div>
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1 medium onion, cubed<o:p></o:p></div>
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½ tsp pepper powder<o:p></o:p></div>
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1 tsp chilli powder<o:p></o:p></div>
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2 tbsp soya sauce<o:p></o:p></div>
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2 tsp corn starch<o:p></o:p></div>
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Coriander leaves<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<h3 style="text-align: left;">
Directions:</h3>
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<o:p></o:p></div>
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<span style="color: blue;">Step 1:</span> Heat oil in small wok for deep frying. In a bowl mix
rice flour, 2 pinches salt, ½ tsp chilli powder and deep fry until crispy (3-4
minutes in medium heat) and set aside. Mix cornstarch with ¼ cup of water.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Heat 1tbsp oil in a pan or you can use same pan
transferring excess oil, add minced garlic and saute. Add green chillies, onion
and sauté for 2 minutes. <o:p></o:p></div>
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<span style="color: blue;">Step 3:</span> Add pepper powder, chilli powder, salt, soya sauce sauté
it. Add corn starch, shrimps and sauté until well coated in sauce and turn off.
Garnish with coriander and serve with lemon wedges.<o:p></o:p><br />
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<b><i>Note: </i></b><o:p></o:p></div>
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<ul>
<li>This can be served also with noodles</li>
<li>As I always say spices can be adjusted based on your spice
level</li>
<li>Garnish with coriander leaves/spring onion</li>
<li>Green bell pepper can be added, add along with onions.</li>
<li>Make salt adjustment carefully as it is used twice and soya
sauce is also used</li>
</ul>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com8tag:blogger.com,1999:blog-2423545921057010983.post-59000000232137600342015-07-12T22:44:00.000-07:002015-07-12T22:44:43.686-07:00Egg dum Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="text-align: left;">
<span style="font-size: 13.0pt;">Ingredients:</span></h3>
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4 tbsp oil <o:p></o:p></div>
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2 tsp ghee (clarified butter)<o:p></o:p></div>
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2 medium size onions, chopped lengthwise<o:p></o:p></div>
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2 green chilies, roughly chopped<o:p></o:p></div>
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2 tsp garlic paste, 1 tsp ginger paste<o:p></o:p></div>
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3 tbsp tomato sauce<o:p></o:p></div>
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¼ cup coconut milk<o:p></o:p></div>
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Whole spices (3 green cardamom, 2 cinnamon sticks, 1 star anise,
3 coves, ¾ tsp cumin,)<o:p></o:p></div>
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2 tsp red chili powder<o:p></o:p></div>
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1 tsp coriander powder<o:p></o:p></div>
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1 tsp garam masala<o:p></o:p></div>
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Few saffron strands (soak in tbsp milk)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<b>For rice</b><o:p></o:p></div>
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2 cups basmati rice<o:p></o:p></div>
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1 bay leaf<o:p></o:p></div>
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1 large potato, cubed<o:p></o:p></div>
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<b>For Marinating</b><o:p></o:p></div>
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4 hardboiled eggs<o:p></o:p></div>
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2 tsp lemon juice (1/2 lime)<o:p></o:p></div>
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2 pinches turmeric<o:p></o:p><br />
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<h3 style="text-align: left;">
<span style="font-size: 13.0pt;">Directions:</span></h3>
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<span style="color: blue;">Step 1:</span> Cook rice with 6 cups water in a pot with salt,
potatoes and bay leaf until 70 percent done and strain, spread on a plate and
set aside potatoes separately. Soak saffron in 1-2 tbsp warm milk for few
minutes.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Shell out eggs, make slits, apply salt, turmeric,
lemon and set aside. <o:p></o:p></div>
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<span style="color: blue;">Step 3:</span> Heat oil in a thick bottom wok, add whole spices let
it splutter, add chopped onions and fry till translucent, add green chillies,
ginger garlic paste, sauté till raw aroma vanish.<o:p></o:p></div>
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<span style="color: blue;">Step 4:</span> Add chili powder, coriander powder, eggs, potatoes
and sauté until well coated. Add tomato sauce, coconut milk saute, cover and
simmer for 3-4 minutes. Add garam masala and adjust salt and switch off.<o:p></o:p></div>
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<span style="color: blue;">Step 5:</span> Take out 2/3 rd of egg masala, spread a layer of rice
(half) to the same wok on the masala, then 1/3<sup>rd</sup> masala followed by
rice(remaining rice) again finally with masala, add saffron, sprinkle saffron
milk, ghee and seal. Transfer wok on to thick skillet and simmer for 5 minutes.
Switch off and let stand for another 3 minutes. Enjoy!<o:p></o:p><br />
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<b><i>Note:</i></b> <o:p></o:p></div>
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As I always say spices can be adjusted
based on your spice level<o:p></o:p></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com4tag:blogger.com,1999:blog-2423545921057010983.post-25930849557926158092015-07-07T01:44:00.000-07:002015-07-08T01:03:06.031-07:00Puri for paani Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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Puri is South Asian fried bread, There is a bit confusion
between Poori and puri, they are completely different from each other and pronunciation also differs.
Poori is soft thick bread made from all-purpose flour/wheat flour. These deep
fried soft, fluffy and thick pooris are served with chutney (condiment) and curry.
<o:p></o:p></div>
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Puri is also
fried bread but it is crispy and very thin used for making of Chaats/snacks.
Picture below is the puri made for Paani puri/golgappa/Masala puri(Indian
street food).<o:p></o:p></div>
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For recipe of filling and paani click on the link <a href="http://gofoodieworld.blogspot.com/2014/12/paani-purigolgappapuchkas.html">Paani Puri</a><br />
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
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½ cup semolina<o:p></o:p></div>
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¼ cup all-purpose flour<o:p></o:p></div>
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2 pinch baking soda<o:p></o:p></div>
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1 tsp oil<o:p></o:p></div>
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¼ tsp Salt (adjust to taste)<o:p></o:p></div>
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Water as needed<o:p></o:p></div>
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Oil for deep frying<o:p></o:p><br />
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<o:p></o:p></div>
<h3 style="text-align: left;">
Method:</h3>
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<o:p></o:p></div>
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<span style="color: blue;">Step 1:</span> Mix all the ingredients well except water.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 2:</span> Slowly pour water little by little to make the soft
firm dough. It is little softer than chapathi dough, knead for 2 to 3 minutes, cover
with damp cloth and set aside for 10 minutes.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 3:</span> Knead the dough again, divide into 4 equal parts and
roll out into thin flat discs (like chapati but thinner than chapati) It can be
done without dusting the work top with flour. <o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 4:</span> Using cookie cutter cut them in small circles and
again keep them covered until you fry.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 5:</span> Heat oil in wok in medium high. Oil should be hot
enough to puff up puri’s instantly. Check with one puri then fry in batches. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<span style="color: blue;">Step 6:</span> Gently tap the puris in oil it helps to puff up then
flip over and fry other side.<o:p></o:p></div>
<div class="MsoNormal">
Transfer to kitchen towel, let it cool and enjoy with paani
and potato filling.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<b>Note:</b><o:p></o:p></div>
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Keep the dough
covered until it is fried.<o:p></o:p></div>
<br />
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Avoid using flour to roll out, the consistency of dough
should be such that it shouldn’t stick to work top.<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8VT307nUB8rWgKK8UiV9aav8dT6B7ywL9kuuInDnNg7R2uMwlAD4tRhjph3lhfUv3QDvQl8obn-SsIHA96p5wI46tVpH14WwrTmx93OtDXb4-JpsghYPKfRF9HYrZDWy-ttwicJflvce/s1600/DSC_0712.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8VT307nUB8rWgKK8UiV9aav8dT6B7ywL9kuuInDnNg7R2uMwlAD4tRhjph3lhfUv3QDvQl8obn-SsIHA96p5wI46tVpH14WwrTmx93OtDXb4-JpsghYPKfRF9HYrZDWy-ttwicJflvce/s320/DSC_0712.JPG" width="320" /></a></div>
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</div>
Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com2tag:blogger.com,1999:blog-2423545921057010983.post-82674643927125595852015-07-05T01:28:00.002-07:002015-07-05T01:36:24.068-07:00Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I thought cake is not my cup of coffee until I started
baking. I tell you it is very simple if measurement and timings are carefully followed.
Make cake at home at your convenience and surprise your loved ones with touch
of your love then the store bought and what so good about it is fresh!</div>
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<o:p></o:p></div>
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Prepare two cakes or bake one cake of about 3 inch then
slice it carefully into two halves it can be done either way then sprinkle
sugar syrup and assemble with whipping cream. For decoration I used grated dark
chocolate and top it off with cherries. Soak the cake well in syrup to make it
really wet and moist. I admit mine needed some more. Let’s make this heavenly
cake so here it is,<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodJrGz_ehHb2HqPULCTa3XnN1DwPY9rgRx9ThwOB5pNNTeyhwuRVxDFbEs3b68iOW7gZYFYIuYKmBtZq5XmPw3CNOzUlbeNL0dTGjbpuaaYcDmlFRPWVY8TB4H8qHsGNiqqDpitteKCeB/s1600/Black+forest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodJrGz_ehHb2HqPULCTa3XnN1DwPY9rgRx9ThwOB5pNNTeyhwuRVxDFbEs3b68iOW7gZYFYIuYKmBtZq5XmPw3CNOzUlbeNL0dTGjbpuaaYcDmlFRPWVY8TB4H8qHsGNiqqDpitteKCeB/s320/Black+forest.JPG" width="316" /></a></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
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½ cup cake flour<o:p></o:p></div>
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¼ cup cocoa powder<o:p></o:p></div>
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½ tsp baking powder<o:p></o:p></div>
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½ cup caster sugar<o:p></o:p></div>
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3 large eggs<o:p></o:p></div>
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3 tbsp milk<o:p></o:p></div>
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2 tbsp butter (melted)<o:p></o:p></div>
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2 tsp vanilla <o:p></o:p></div>
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<br /></div>
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<b>For syrup</b><o:p></o:p></div>
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¼ cup sugar<o:p></o:p></div>
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¼ cup water<o:p></o:p></div>
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Cherries<o:p></o:p></div>
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<br /></div>
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<b>For whipping cream</b><o:p></o:p></div>
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1 cup whipping cream<o:p></o:p></div>
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2 tsp sugar<o:p></o:p></div>
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<br /></div>
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<o:p>Dark chocolate grated(optional)</o:p></div>
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<o:p></o:p></div>
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<br />
<h3 style="text-align: left;">
Method:</h3>
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<o:p></o:p></div>
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<span style="color: blue;">Step 1:</span> Sift flour, cocoa, baking powder, vanilla and mix and
set aside.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 2:</span> Beat the eggs in a large bowl, add sugar, butter,
milk, and whisk everything together using hand whisk till fluffy.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 3:</span> Fold in the dry ingredients to the egg mixture and
cut and fold until combined, don’t overdo, bubble in the mixture is the
indication of good batter.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 4:</span> Grease and dust the cake pan. Pour the batter to the
pan and bake for 20 minutes in 180 c or till the tooth pick inserted comes out
clean.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 5:</span> Mean while lets prepare syrup, dissolve sugar in
water (soak cherries in water for few hours or overnight) bring it to boil and
turn off. Let it cool.<o:p></o:p></div>
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<br /></div>
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<span style="color: blue;">Step 6:</span> Chill hand whisk and large bowl in refrigerator for
30 minutes or more. Pour the cream into the bowl and start to whisk in full
speed until stiff peaks are formed.<o:p></o:p></div>
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<br /></div>
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<i><b>Assembling</b></i><o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ol style="text-align: left;">
<li><span style="text-indent: -0.25in;">Cut the cake horizontally into two equal halves.</span></li>
<li>Place the flat one on top.</li>
<li>Prick the cake gently with fork then sprinkle syrup all over
on the other half (about 3 tbsp)</li>
<li>Spread whipped cream on top of it .</li>
<li>Place the divided cake, sprinkle syrup, spread cream and cover the sides and
decorate with grated chocolates or chocolate swirls and cherries.</li>
<li>Serve chilled. Enjoy!</li>
</ol>
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<b>Note:</b></div>
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I used 1 tbsp oil and 1 tbsp butter in the recipe.</div>
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<o:p></o:p></div>
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Cake has to be soaked with syrup well.<o:p></o:p></div>
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<br /></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com6tag:blogger.com,1999:blog-2423545921057010983.post-67226350394777213272015-06-25T00:03:00.000-07:002015-07-01T01:26:39.939-07:00Chicken Nihari<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: 14.0pt;"> <o:p></o:p></span></b></div>
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Chicken ‘Nihari’ derives its name from ‘Nahar’ which means
early morning in Arabic. The recipe I followed says indulgent Nihari stew originated
from Nawab’s culture of Delhi, India. In the ancient days stew was served early
in the morning right after their prayers.<o:p></o:p></div>
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I thank <a class="g-profile" href="https://plus.google.com/100212221747961401493" target="_blank">+maria nasir</a> for introducing me to this wonderful recipe. If you’d like to watch a
video recipe of this kindly visit foodaholic.biz.
All you need to have is <b>dry spice mix beforehand to make this stew super
easy.</b> Serve with steamed rice or Naan/rotis. I usually enjoy this <b>rich,
indulgent, spicy stew</b> either for lunch or dinner. This is not the dish for weight watchers as the recipe has more ghee/oil, I highly recommend<i> not
to cut down oil as the taste differs</i>.<b><span style="font-size: 14.0pt;"><o:p></o:p></span></b></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<o:p></o:p></div>
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500 gm chicken (with bone)<o:p></o:p></div>
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3 tbsp vegetable oil/ghee (clarified butter)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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2 tbsp wheat flour/cornflour (mix flour with 3 tbsp water)<o:p></o:p></div>
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<br /></div>
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<b>For Spice mix</b><o:p></o:p></div>
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4 dried red chillies (I used Kashmiri) <o:p></o:p><br />
1 tbsp corinader seeds</div>
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1 tsp black pepper<o:p></o:p></div>
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1 tsp cumin seeds<o:p></o:p></div>
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½ tsp fennel seeds (saunf)<o:p></o:p></div>
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1 dried bay leaf<o:p></o:p></div>
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1 ½ inch cinnamon<o:p></o:p></div>
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3 cloves<o:p></o:p></div>
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2 black cardamoms<o:p></o:p></div>
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1 star anise<o:p></o:p></div>
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1 nutmeg<o:p></o:p></div>
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Pinch of turmeric<o:p></o:p></div>
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Pinch for ginger powder<o:p></o:p></div>
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<br /></div>
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<b>For tempering</b><o:p></o:p></div>
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3 tbsp ghee/oil<o:p></o:p></div>
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1 medium onion, chopped lengthwise<o:p></o:p></div>
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Julienned ginger<o:p></o:p></div>
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<o:p> </o:p></h3>
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</h3>
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</h3>
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</h3>
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</h3>
<div>
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<div>
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<div>
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<div>
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<div>
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<br /></div>
<h3 style="text-align: left;">
Method:</h3>
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<o:p></o:p></div>
<div class="MsoNormal">
<span style="color: blue;">Step 1:</span> Heat the
skillet, put all spices on it, dry roast for a minute and turn off. Let stand
on for one more minute. Grind to fine spice mix.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 2:</span> Heat oil in a
thick bottom pan/pot, add chicken pieces and fry for a minute until it’s
browned in medium heat. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 3: </span>Mix spice powder with half cup of water and pour
into chicken and sauté for 2 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 4:</span> Add 3 cups of water, cook covered for 12 to 15
minutes or till water is reduced to half in low heat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 5:</span> Now add wheat flour mix with constant stirring to
ensure no lumps are formed. Cook covered for 2-3 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: blue;">Step 6:</span> For tempering, heat ghee in small pan, fry onions
till light brown and pour it to the chicken nihari, quick stir and turn off.
Garnish with julienned ginger and or cilantro. Enjoy! <o:p></o:p></div>
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<i><b>Note:</b></i><o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Adjust the consistency by diluting with water if it is too
thick.</div>
Add some more water for reheating.<br />
<div class="MsoNormal" style="text-align: left;">
As I always say adjust spice according to your taste.</div>
</div>
Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com4tag:blogger.com,1999:blog-2423545921057010983.post-8426788338611902072015-06-14T01:41:00.000-07:002015-06-14T01:48:38.509-07:00Teriyaki Chicken, Chicken stir-fry with Broccoli<div dir="ltr" style="text-align: left;" trbidi="on">
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Teriyaki is a cooking technique used in Japanese cuisine in
which the meat is boiled or grilled and glazed with soya sauce, sugar and wine.
The word ‘Teri’ stands for shine/glaze, ‘Yaki’ means Boiled/Grilled.</div>
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<o:p></o:p></div>
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Sauce is sweet,
mildly sour and salty used to marinate the meat or directly in cooking. It does
bring the glaze on food after boiled/grilled. In the recipe I’ve used minced
garlic which is uncommon in traditional Japanese cuisine. The recipe is stir
fried chicken with broccoli and corn starch is used to thicken the sauce. Serve it with hot steamed rice or take a fork, enjoy as it is. What are you looking for? Let's get cooking, Oh, <b>YES! Within 20 minutes recipe :) </b>Happy Cooking. <o:p></o:p></div>
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Ingredients:</h3>
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<o:p></o:p></div>
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1 small head Broccoli, broken into florets<o:p></o:p></div>
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500 gm chicken (boneless)<o:p></o:p></div>
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2 tsp cornstarch<o:p></o:p></div>
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2 tbsp grape wine/rice wine<o:p></o:p></div>
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2 tbsp brown sugar<o:p></o:p></div>
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1/3 cup soya sauce<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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<b>For Marinade</b><o:p></o:p></div>
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1 tsp corn starch<o:p></o:p></div>
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3-4 cloves garlic minced<o:p></o:p></div>
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1 tsp red chili powder<o:p></o:p></div>
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½ tsp black pepper powder (optional)<o:p></o:p></div>
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Method:</h3>
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<o:p></o:p></div>
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<span style="color: blue;">Step 1:</span> Mix chicken with marinade in a bowl and keep aside for
till other things are ready for about 10 to 15 minutes. In a bowl mix 2tsp corn
starch with 2 tbsp water and set aside.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Heat ½ tbsp oil in a frying pan and stir fry broccoli
for a minute or two in high heat and transfer to plate.<o:p></o:p></div>
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<span style="color: blue;">Step 3:</span> Bring the same pan to stove top and heat the
remaining oil, add marinated chicken, salt and stir fry, ‘Stir’ and ‘Fry’ for 3
to 4 minutes in medium heat as chicken tends to change color, add soya sauce,
corn starch mix, sugar, wine and stir until sauce thickens to desired
consistency. Add broccoli, stir till well coated in sauce and turn off. Serve
with steamed rice and ENjoy!<o:p></o:p></div>
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<ul style="text-align: left;">
<li>For alcohol free version, substitute wine with 4 tbsp
pineapple juice and 1 tbsp vinegar.</li>
<li>Authentic Japanese recipe doesn’t use chilli. You may omit
for sweet version.</li>
</ul>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com2tag:blogger.com,1999:blog-2423545921057010983.post-25379256355271565172015-06-10T00:15:00.000-07:002015-06-10T00:17:15.568-07:00Upma/Vegetable Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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Upma, made from Semolina, called as Rava/Sooji in India is a
<b>traditional South Indian breakfast.</b> This is in our breakfast menu right from my
childhood days as it gets done quickly, fuzz free and can incorporate our
choice of vegetables. This healthier dish gets done within 15 minutes from
chopping board to serving plate once you have roasted semolina in hand.<o:p></o:p></div>
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My mum roasted semolina beforehand and
stored in air tight container box which lasted for a month. But, I usually
roast it as and when required. <i>Along with this mouth filling savory dish a
sweet, called kesari bath/Semolina pudding is served, This sweet and savory
combo is known as <b>“Chow Chow Bath’’</b></i> Let me warn you this is very addictive! You
will find this in every hotel you could think of in south India, It is not only
limited to South India but spread across South Asia.<b><span style="font-size: 14.0pt;"><o:p></o:p></span></b></div>
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Coming to the
recipe, dry roast semolina, add chopped vegetables followed by required water
to cook semolina and your yummy Upma is ready to serve. Kesari Bath recipe will
be updated soon for now Enjoy Upma!<o:p></o:p></div>
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Ingredients:</h3>
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1+1/2 cups semolina<o:p></o:p></div>
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2 tbsp oil<o:p></o:p></div>
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½ tsp mustard seeds<o:p></o:p></div>
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1 tsp cumin seeds<o:p></o:p></div>
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3 slit green chillies<o:p></o:p></div>
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1 medium onion, cut lengthwise<o:p></o:p></div>
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3 tbsp frozen green peas<o:p></o:p></div>
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½ cup French beans and carrots, chopped<o:p></o:p></div>
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2 tbsp grated coconut (optional)<o:p></o:p></div>
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Half lemon juice (about 2 tsp)<o:p></o:p></div>
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3 +1/2 cups water<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Method:</h3>
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<span style="color: blue;">Step 1:</span> Heat frying
pan in low heat, add semolina and saute till aromatic and turn off. Constant
stirring in low flame is a must otherwise gets burnt in no time. It takes 3 to
4 minutes. You may also slightly brown it by continuing to fry for 1-2 minutes
but do not burn as it tastes awful. Transfer to plate and keep aside.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Heat oil in the same pan, add mustard, cumin seeds
in medium heat. As it pops up add onion, chillies, and peas, vegetables and
saute for 3 to 4 minutes. Add salt and quick stir, add water and bring it to
boil.<o:p></o:p></div>
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<span style="color: blue;"> Step 3:</span> Carefully
pour the fried semolina slowly and consistently with constant stirring to
ensure no lumps are formed. Simmer it, add coconut and squeeze out lemon juice
and quick stir. Cook covered for 2 minutes and turn off. Let stand for 5
minutes to settle down. Now uncover the lid, mix everything and serve with
salad and yogurt and or pickle. You may also serve with dollop of ghee/clarified
butter alone or eat as it is.<o:p></o:p></div>
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<b>Note:</b><o:p></o:p></div>
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</div>
<ul style="text-align: left;">
<li>Narrow mouthed cooking pan best suits the dish.</li>
<li>Quantity of chilies can be varied to suit your taste.</li>
<li>Vegetables and peas can be pressure cooked and used in the
recipe for those who doesn’t like crunch in Upma.</li>
</ul>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com2tag:blogger.com,1999:blog-2423545921057010983.post-58584801816316661192015-06-09T00:00:00.001-07:002015-06-09T00:00:26.882-07:00Chicken Patties<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: 14.0pt;"> <o:p></o:p></span></b></div>
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Are you looking for a guilt free burger? <b>These patties are
real juicy, tender, moist and loaded with flavors. In simple, it’s a pack of
big Punch!</b> Warm your burger bread with tsp of oil, Place the patty in burger
bread, top it off with slice of onion, tomato and spread over tomato sauce and
mustard sauce and enjoy the home made, guilt free delicious burger. </div>
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Who doesn't want to try health loaded easy recipe at home which tastes a way better than outside food and the best part is it gets done within 15 minutes which is less than the waiting period once you order from outside eateries.<o:p></o:p></div>
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Serve juicy hot
patties as it is with tomato sauce/Mint chutney with salads on side. Or roll
them in your parathas or sandwich them in your favorite bread with lettuce
leaves and enjoy every bite! <o:p></o:p></div>
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Ingredients:</h3>
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<o:p></o:p></div>
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3 tbsp olive oil<o:p></o:p></div>
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500 gm grounded chicken<o:p></o:p></div>
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2 tbsp bread crumbs<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 green chillies, finely chopped (optional)<o:p></o:p></div>
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1 medium onion, finely chopped<o:p></o:p></div>
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3 clove garlic, minced<o:p></o:p></div>
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1/2 tsp dried oregano<o:p></o:p></div>
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2 tsp chilli powder<o:p></o:p></div>
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1/2 tsp cumin powder<o:p></o:p></div>
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1 tbsp cilantro, finely chopped<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Method:</h3>
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<span style="color: blue;">Step 1:</span> In a large
mixing bowl mix all the ingredients except oil. Adjust seasoning to suit your
taste.<o:p></o:p></div>
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<span style="color: blue;">Step 2:</span> Divide the
mixture into 6 equal parts, give them patties shape of about ½ inch thickness
using your left palm and right fingers. Rub your palm with little oil before
you start making patties. Transfer them to thin plastic sheet. Repeat the same
for rest of it. <o:p></o:p></div>
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<span style="color: blue;">Step 3:</span> Heat 1 tbsp oil in a skillet, carefully transfer the
patties to skillet and fry for 3 to 4 minutes on each side, flip over and cook
till light brown patches start to appear in medium heat. Fry 3 at a time
depending on size of your skillet. Serve with burgers or as it is with tomato
sauce/mustard sauce/Mint chutney.<o:p></o:p></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">As I always say spices can be adjusted
according to your spice level<o:p></o:p></span></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0tag:blogger.com,1999:blog-2423545921057010983.post-10578035132713482082015-06-07T00:02:00.000-07:002015-07-08T00:53:44.042-07:00Aloo Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14pt;"><b> </b>Chicken with potatoes<b><o:p></o:p></b></span></div>
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There is innumerous number of dishes one can cook with
chicken with little variation based on geographical location, individual tastes
and preferences but, the list is endless. It’s always fun to create new recipes
with few ingredients around and to balance heat and flavors is all I need to do
impress my guests. Having said that what I know is just a tiny part of the
crowd, the entire list of recipes is just beyond my imagination. <o:p></o:p></div>
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Coming to the
Aloo Chicken, <b>It is tender, slightly browned, soft and perfectly cooked chicken
pieces well coated with spice. </b>Take a mouthful of paratha roll a spice coated
potato piece and straight to your mouth,<i> Oh! It tastes divine.</i> Serve hot with
parathas/roti or as side dish with steamed rice and dal.<b><span style="font-size: 14.0pt;"> <o:p></o:p></span></b></div>
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Ingredients:</h3>
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500 gm chicken (I use drumstick and chicken pieces)<o:p></o:p></div>
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2-3 tbsp oil<o:p></o:p></div>
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2 small potatoes, cubed<o:p></o:p></div>
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2 green chillies, chopped<o:p></o:p></div>
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1 medium onion, finely chopped<o:p></o:p></div>
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2 tsp ginger paste<o:p></o:p></div>
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1 clove garlic, minced<o:p></o:p><br />
1 ½ tb of tomato sauce</div>
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½ tsp cumin powder<o:p></o:p></div>
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1+1/2 tsp chilli powder<o:p></o:p></div>
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Pinch of turmeric<o:p></o:p></div>
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Half lemon juice (about 2 tsp)<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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Method:</h3>
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Step 1: Heat oil in
frying<o:p></o:p></div>
pan, add onion and saute for two minutes, add green chilli, ginger
paste, garlic and saute till raw aroma vanish. Add chicken and saute in high
heat for two minutes.<br />
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Step 2: Add potatoes,
saute in low heat for minute and add 1 cup of water, add chilli powder,salt, tomato sauce and give a stir, cook covered for 10 to 12 minutes, stir in-between to avoid sticking to pan.
Add water if required, cook till chicken is tender. In the end water has to be
evaporated completely.<o:p></o:p></div>
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Step 3: Sprinkle lemon juice, stir fry for a minute or 2 to
lightly brown the potatoes and chicken. Do not burn it is just to bring in
smoky flavor. Turn off and enjoy!<o:p></o:p></div>
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<b>Note: </b><o:p></o:p></div>
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As I always say adjust spices according to your spice level.</div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com4tag:blogger.com,1999:blog-2423545921057010983.post-80247395788295354702015-06-03T03:25:00.002-07:002015-06-03T03:25:37.527-07:00Mutton Dopyaza<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222;">As the
name suggests, 'pyaz' means 'onion', Dopyaza is two times the onion is literal
meaning. Here the curry is loaded with slightly browned onion paste and finely
chopped onions. Husband simply loves Dopyaza He makes sure to dine at Pakistani restaurant for this droolicious curry.</span><br /><span style="color: #222222;">
I have cut
down elaborate procedure from the actual recipe I followed just to make it
simple, fuzz free cooking and end result is yummy. *Curry is rich, flavorful,
creamy, mildly sweet and oh so good with tender mutton pieces falling of the
bones.* Serve hot with chapati/rotis/your choice if flat bread.<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-UQX3oV2L7FI/VW2Wf_s0oTI/AAAAAAAAKMw/B45FnNMGLz0/s1600/Mutton%2BDopiaza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UQX3oV2L7FI/VW2Wf_s0oTI/AAAAAAAAKMw/B45FnNMGLz0/s400/Mutton%2BDopiaza.JPG" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-QpNZBzXq5mw/VW2WfyqgmtI/AAAAAAAAKMs/uNIf694vsHo/s1600/Chapathi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-QpNZBzXq5mw/VW2WfyqgmtI/AAAAAAAAKMs/uNIf694vsHo/s200/Chapathi.JPG" width="200" /></a></div>
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<b><span style="color: #222222; font-size: 13.0pt;">Ingredients</span></b></h3>
<span style="color: #222222;">
500 gm Mutton pieces (with bone)<br />
4 medium onions<br />
4 green chillies<br />
2 inch ginger<br />
1 tbsp coriander powder<br />
1tsp cumin seeds<br />
1tsp fenugreek seeds<br />
1 tsp garam masala<br />
1/2 tsp of turmeric<br />
2 tbsp ghee(clarified butter)<br />
2 tbsp olive oil<br />
Salt to taste</span><div>
<span style="color: #222222;"><br /></span><span style="color: #222222;"><o:p></o:p></span><br />
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<span style="color: #222222;"><b>For
marinating</b><br />
1 1/2 - 2 tsp red chilli powder<br />
1 tbsp lemon juice<o:p></o:p></span></div>
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<b><span style="color: #222222; font-size: 13.0pt;">Directions</span></b></h3>
<span style="color: blue;">Step 1:</span><span style="color: #222222;"> Dice 2 onions into 5 large pieces. Chop the remaining lengthwise. Cut 2
green chillies and finely chop the remaining.<o:p></o:p></span><br />
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<span style="color: blue;">Step 2:</span><span style="color: #222222;"> Marinate
mutton pieces with chilli powder, lemon for 30 minutes.<o:p></o:p></span></div>
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<span style="color: blue;">Step 3:</span><span style="color: #222222;"> Heat
1 tbsp of ghee in deep pan, add cumin seeds, fenugreek seeds, slit green chillies,
diced onions, saute till onion turns lightly brown in medium low heat. Transfer
to bowl. Once cooled grind it with water to fine paste. Set aside<o:p></o:p></span></div>
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<span style="color: blue;">Step 4:</span><span style="color: #222222;"> Heat
the remaining ghee and oil in the same pan, add chopped chillies, chopped onion
and fry till lightly brown in high flame. Add marinated mutton, saute in high
flame for 3-4 till dry.<o:p></o:p></span></div>
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<span style="color: blue;">Step 5: </span><span style="color: #222222;">Add
turmeric, salt, coriander powder, quick stir, add 1 cup water and simmer till
dry. Cook covered for 4 to 5 minutes.<o:p></o:p></span></div>
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<span style="color: blue;">Step 6:</span><span style="color: #222222;"> Add
onion paste saute and cook covered for 12 to 15 minutes or till done. Add cup
of water if required. Add garam masala and saute for two minutes. Continue to
boil for thick consistency gravy. Enjoy!<o:p></o:p></span></div>
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<span style="color: #222222;">Note:</span></div>
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<span style="color: #222222;">As I always say adjust spice according to your spice level.</span></div>
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Gofoodiehttp://www.blogger.com/profile/13292709352473581723noreply@blogger.com0