tag:blogger.com,1999:blog-32264878925800739272023-11-15T22:28:19.819-08:00Simple IngredientsAnonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3226487892580073927.post-54082735928803513242013-04-24T19:13:00.001-07:002014-08-27T05:27:47.943-07:00Overnight Oatmeal Muesli<div dir="ltr" style="text-align: left;" trbidi="on">
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Start your morning with the Super quick, 300 calories healthy breakfast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YeA1k98kCzkup1YmobuY1DjKUDUKztgQaswpepPlolzToT-U3697Yir7IlNozaQlpELM4Pr57CXO0bgrZjTrgnk7By9wu5TIizwoSc9LLyq-RzEEozOGPoe2c6ojkcNsuZzLd7QGZA/s1600/IMG_7120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YeA1k98kCzkup1YmobuY1DjKUDUKztgQaswpepPlolzToT-U3697Yir7IlNozaQlpELM4Pr57CXO0bgrZjTrgnk7By9wu5TIizwoSc9LLyq-RzEEozOGPoe2c6ojkcNsuZzLd7QGZA/s1600/IMG_7120.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
1 packet or 1/3 cup old fashioned oats<br />
2 dried apricots diced<br />
4 oz non fat plain Greek yogurt<br />
1/4 cup fat free milk<br />
2 tsp chopped nuts<br />
1/2 cup fresh berries<br />
1 tsp honey<br />
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<b><i>How I make</i></b><br />
1. Mix all the ingredients except the berries in a breakfast bowl and refrigrate it overnight.<br />
2. In the morning add 1/2 cup berries<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-64289805724502563962013-03-08T07:38:00.001-08:002013-03-08T07:38:12.783-08:00Hakka noodles/Chinese noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4o8k5naMJ8b6HM7QDRKIfKQo_gKz5fwOKy0z7Up1AOYCuUb__oXwOBIlKapvt-bWVCTP5BmFGSDFaOfZOtjP0-1bD40GCwfSDM_fFXZEPllz2sN0d72rIgTWN4DWK2vyIv0OopidraA/s1600/IMG_7018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4o8k5naMJ8b6HM7QDRKIfKQo_gKz5fwOKy0z7Up1AOYCuUb__oXwOBIlKapvt-bWVCTP5BmFGSDFaOfZOtjP0-1bD40GCwfSDM_fFXZEPllz2sN0d72rIgTWN4DWK2vyIv0OopidraA/s1600/IMG_7018.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b></div>
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1 packet Hakka Noodles</div>
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1 spring onions bunch, sliced crosswise (I forgot to do it) greens and whites separated</div>
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1 cup cabbage shredded</div>
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1 cup thinly sliced multi colored capsicum</div>
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1 medium carrot, grated</div>
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1-2 garlic, finely minced</div>
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1/2 inch ginger finely minced</div>
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1 tsp White pepper powder (adjust as per taste)</div>
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2 tbsp Chings All in sauce (If you don't have this use schezwan sauce or soy sauce, vinegar and tomato ketchup)</div>
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1 tbsp red chilli sauce (adjust as per taste)</div>
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Salt to taste</div>
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2 tbsp oil </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5wTSy25pDiozMfRwYyQbdXecTELGEBpe-4X0UoTxI-Bz9FualEDepD8wfINgq08a-uZsUykXErsXW7cIc4OJITQCnCM0T45rqd7_NqrceozwKXA6iFiOkQsxcbtBzVy4fY51jEiLjw/s1600/IMG_7001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5wTSy25pDiozMfRwYyQbdXecTELGEBpe-4X0UoTxI-Bz9FualEDepD8wfINgq08a-uZsUykXErsXW7cIc4OJITQCnCM0T45rqd7_NqrceozwKXA6iFiOkQsxcbtBzVy4fY51jEiLjw/s1600/IMG_7001.JPG" width="640" /></a></div>
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<b><i>How I Made</i></b></div>
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1. Boil water in a large pot. Add noodles and salt to boiling water.</div>
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When noodles are about 90% cooked, drain noodles and run it under tap with cold water for a minute. Drain it completely and set aside until ready to use.</div>
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2. Heat up oil in a wide skillet. Once oil is hot add garlic, ginger saute for few seconds then add white part of spring onions, capsicum, cabbage, carrots and toss on high flame for 2 minutes. Add sauces, salt and pepper and give everything a toss. </div>
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3. Add noodles and saute for couple more minutes.</div>
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4. Garnish noodles with spring onions and serve it hot.</div>
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<b>Note</b>: You can add any other veggies. I did not have beans so I skipped it. Adding bean sprouts also gives a good taste and increase the nutrition value of the dish.</div>
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-17978485527707276912013-03-08T07:33:00.003-08:002013-03-08T07:33:44.638-08:00Aloo methi/Potato Fenugreek Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Aloo methi is such a easy and a go to side dish which you can make in 20-25 minutes. Recently I had my cousin and her family visiting us from NY and this dish was on the menu and everyone liked it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Yb2byXJJt8ChfL6Jg1nPIi1csmfWRnr44o7FAwEKEhjIso7Lm73w3SgXFRTJ0vLS688AvJe0m6AOhk0NWv3P4xXlFwI6lVrLh5dWNJuMyLUljqD6fV-m4yMlFWI-2uniaMVCLug3-A/s1600/IMG_6867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Yb2byXJJt8ChfL6Jg1nPIi1csmfWRnr44o7FAwEKEhjIso7Lm73w3SgXFRTJ0vLS688AvJe0m6AOhk0NWv3P4xXlFwI6lVrLh5dWNJuMyLUljqD6fV-m4yMlFWI-2uniaMVCLug3-A/s1600/IMG_6867.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
3 potatoes, peeled and cut into small pieces<br />
1 big fresh fenugreek (methi) leaves bunch (use only leaves, wash thoroughly and chop it roughly)<br />
4-5 finely chopped green chilies (adjust as per taste)<br />
2 tsp coriander/dhania powder<br />
1/2 tsp turmeric powder/haldi<br />
1 tsp cumin seeds (jeera)<br />
1/2 tsp mustard seeds<br />
1/4 tsp asafoetida (hing)<br />
4 tbsp oil<br />
Salt to taste<br />
White sesame seeds (2 tbsp for garnish, optional)<br />
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<b><i>How I Prepare</i></b><br />
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1. Heat oil in a pan, add hing, mustard seeds and cumin seeds. Allow mustard seeds to crackle. Add green chilies and potatoes and stir-fry for about 5 minutes.<br />
2. Add turmeric powder, coriander powder and salt. Cook covered for 5 minutes on a medium flame. The potatoes should be 3/4 cooked by now.<br />
3. Add fenugreek leaves and mix everything nicely and allow to cook for 5 more minutes on low flame. <br />
4. Add sesame seeds and serve hot with roti's.<br />
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Note:<br />
1. If you don't like the bitter taste of methi leaves, then soak it in salt water for 10-15 minutes and then squeeze the water out and use the leaves.<br />
3. Also increase or decrease the quantity of methi leaves as per your taste</div>
Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-44295965660370624642013-03-05T07:36:00.002-08:002013-03-05T07:36:23.322-08:00Green Chutney/Hari Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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Green chutney also known as Hari chutney is one of those ingredients without which our Indian chaats are incomplete. Probably it is most favorite sauce for dhoklas, samosas, bhaji... etc. and also used as a sandwich spread. The chutney can be stored refrigerated for up to a week without freezing.</div>
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Green chutney is mainly made from mint leaves and coriander leaves. In addition to these leaves few other ingredients like lemon juice, green chilies and salt are added to this chutney. I recently started to add 1/2 green capsicum to get some thickness.. Add little cooking oil if you are going to freeze the chutney. Adding oil increases the shelf life of chutney. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTIPLze4ZAjsAkVDg-CnXgYmI0WwuIXFTAR0_4GX5ZbUbGn4EvxyXSGFBe28P8giGlkeRKi9R_BgncSdKFtjUckYlJ7Di-GuOrL3TRT6WgslrwW9W_7iTW4AvS2cmAEpbGWSEGRz9MQ/s1600/IMG_6990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTIPLze4ZAjsAkVDg-CnXgYmI0WwuIXFTAR0_4GX5ZbUbGn4EvxyXSGFBe28P8giGlkeRKi9R_BgncSdKFtjUckYlJ7Di-GuOrL3TRT6WgslrwW9W_7iTW4AvS2cmAEpbGWSEGRz9MQ/s1600/IMG_6990.JPG" width="640" /></a><br />
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<b><i>Ingredients</i></b></div>
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2 cups chopped mint leaves (phudina)</div>
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1 cup chopped coriander (dhania)</div>
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1/2 capsicum chopped (Optional)</div>
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1 - 2 tbsp lemon juice (Required - Helps in preserving chutney's green color)</div>
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4 - 6 green chilies (adjust as per taste)</div>
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salt to taste</div>
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1/4 tsp roasted cumin powder (optional, if add enhances the flavor)</div>
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1-2 tbsp oil</div>
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<b><i>How I Prepare </i></b></div>
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Combine all the ingredients and grind to a smooth paste in a blender. Add little water if required.</div>
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Refrigerate and use as required.</div>
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<b><i>If freezing it </i></b></div>
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1. Add 1 tbsp of cooking oil, during the last stage of blending and give a quick mix. </div>
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2. I pour the chutney into the ice cube tray and keep the tray in freezer for few hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JNndoUCyoUfK6SPu2wev85THdST2vP7osqRVg-o8tH4BsUfQdD7b4CQR6SB02T2rkscBIwZGZnaasfU3YXGu-PtnTB6OHnP5kyZAw3ko8x_XbkSpo-kVovAE0PfsbmEXyrH2dcyoGA/s1600/IMG_6993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JNndoUCyoUfK6SPu2wev85THdST2vP7osqRVg-o8tH4BsUfQdD7b4CQR6SB02T2rkscBIwZGZnaasfU3YXGu-PtnTB6OHnP5kyZAw3ko8x_XbkSpo-kVovAE0PfsbmEXyrH2dcyoGA/s1600/IMG_6993.JPG" width="640" /></a></div>
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3. After few hours, take the chutney cubes out from the ice tray and store it in zipper lock. The chutney stays fresh for 2-3 months.<br />
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4. Take cubes as needed and defrost it. It's ready to use. Enjoy !!!!<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-22279728921072697362013-03-01T12:31:00.002-08:002013-03-01T12:31:37.346-08:00Storing Mint leaves (pudina)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaALD3dxJ-R-aop7LesPCOEUgpBfOSvJckb4dUnuQ8moh3RM9Ty9S6WWXSQUXPoIx4u92murD-SowCpHDw4KRtd0B-A7gTEZVHfqw0Vmx2m7bZqbOrv2TV0VjdMokBZ_9HsDKHnrCTOA/s1600/IMG_6979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaALD3dxJ-R-aop7LesPCOEUgpBfOSvJckb4dUnuQ8moh3RM9Ty9S6WWXSQUXPoIx4u92murD-SowCpHDw4KRtd0B-A7gTEZVHfqw0Vmx2m7bZqbOrv2TV0VjdMokBZ_9HsDKHnrCTOA/s1600/IMG_6979.JPG" width="640" /></a></div>
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Here in US everything you buy comes in bulk, same is the case with mint leaves. The bunch you get is similar to size of the spinach bunch or coriander and many times I don't need the entire bunch :( and not using it within a week or so... decrease the shelf life of the leaves and finally they end up in trash. Finally I found a great tip to preserve them :) and there is no need to make chutney out of them or dry them or powder them. I have tried this tip multiple times and every time it's been a success.<br />
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Here goes the tip<br />
(Leaves stay fresh like this for 2-3 months)
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1. Separate the leaves from the stem.<br />
2. Wash them and pat dry them.<br />
3. Roughly chop if leaves are bigger in size.<br />
4. Take a ice cube tray, and arrange the leaves in it. Each cube should only be 3/4 filled with leaves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsBZXYg2DllCDIZ0SvNtC6CWNiZHxJGXg0ieLwiWI3qxkETm7WT3SnxCP1UoxrxV9jLMyQ-aJ22l4ZnuntEn5YNLu5AcA-TyTgqTiPIG4Bjl3P0ebIH8pznkH2A3hUXtjF7VM-KbLuQ/s1600/IMG_6980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsBZXYg2DllCDIZ0SvNtC6CWNiZHxJGXg0ieLwiWI3qxkETm7WT3SnxCP1UoxrxV9jLMyQ-aJ22l4ZnuntEn5YNLu5AcA-TyTgqTiPIG4Bjl3P0ebIH8pznkH2A3hUXtjF7VM-KbLuQ/s1600/IMG_6980.JPG" width="640" /></a></div>
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5. Fill the remaining 1/4 area of cube with cold water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRgftv6mcqECFeDnSWtDaGGidPjx5TA_24aXLzfPGhYiZkNlyLRVhu1MGggKzAuvSAj5xrTpGASivcONonDheRrNjB9tNrXDAv09sP7C8vJI0zbSawXCLQzGJ4RTAHCIzek8T7k_NDA/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRgftv6mcqECFeDnSWtDaGGidPjx5TA_24aXLzfPGhYiZkNlyLRVhu1MGggKzAuvSAj5xrTpGASivcONonDheRrNjB9tNrXDAv09sP7C8vJI0zbSawXCLQzGJ4RTAHCIzek8T7k_NDA/s1600/IMG_6982.JPG" width="640" /></a></div>
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6. Place it in freezer for couple of hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY0ensvR7L6EfE-6zb9aGvOQE1SUwdRub9UYRGooVGoUZVpGoA6BGwsIxg1Vv7FuBxTHxPqk2F-85HYZIGo98wBanlR6M8LjoLdeGTaPCApwuq7wfMFE7yOa4VyEaO8gd3JEv8p1yFA/s1600/IMG_6995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY0ensvR7L6EfE-6zb9aGvOQE1SUwdRub9UYRGooVGoUZVpGoA6BGwsIxg1Vv7FuBxTHxPqk2F-85HYZIGo98wBanlR6M8LjoLdeGTaPCApwuq7wfMFE7yOa4VyEaO8gd3JEv8p1yFA/s1600/IMG_6995.JPG" width="640" /></a></div>
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7. After few hours remove the mint cubes from the ice tray and place them in zipper lock bag. Then seal the bag airtight.<br />
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8. When you are in need of mint, take a cube out. Defrost it and you have your fresh green mint leaves ready for use :)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NbacuQhxPYQY7xgWKSwad27YZ3xx4hyphenhyphen4lQdaAn9Z_MTQ_oBf-Br2xvVKptPzumzSCI6pH5ABwr4AXNBhFW3axnlOxuCyTgSg3Cl9yVLdh92vfjP4R6U1rJYshAv1Gy-_uoype2jZrw/s1600/IMG_7011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NbacuQhxPYQY7xgWKSwad27YZ3xx4hyphenhyphen4lQdaAn9Z_MTQ_oBf-Br2xvVKptPzumzSCI6pH5ABwr4AXNBhFW3axnlOxuCyTgSg3Cl9yVLdh92vfjP4R6U1rJYshAv1Gy-_uoype2jZrw/s1600/IMG_7011.JPG" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-38105443312286801102013-02-22T10:44:00.000-08:002013-03-01T11:08:27.216-08:00Rice Vermicelli Upma/Akki shavige/<div class="separator" style="clear: both; text-align: center;">
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Akki Shavige is a breakfast delicacy in Iyengar family. You just need few basic ingredient from your pantry and make this dish. I remember eating it in Kadambam restraunt which serve authentic Iyengar cuisine in Bangalore. How to make it? I learned it from my husband :). It's very simple and quick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUDpqHqQ8jNQNIxXN7mXXNKMWYloIG98JTvC0NRxfWEPQp4lact-wDgd04u_bm2-rQ34qTw6xlZRVlQ35yu1r9JK7F1gWeYmI5RdAjgWEvKmrgp4AZ2WRLdESlRXmKtjVJuhlQXMnsg/s1600/IMG_6800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUDpqHqQ8jNQNIxXN7mXXNKMWYloIG98JTvC0NRxfWEPQp4lact-wDgd04u_bm2-rQ34qTw6xlZRVlQ35yu1r9JK7F1gWeYmI5RdAjgWEvKmrgp4AZ2WRLdESlRXmKtjVJuhlQXMnsg/s1600/IMG_6800.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients </i></b><br />
Akki shavige(Rice vermicelli) - 2 cups<br />
1/2 Capsicum chopped into dice size<br />
4-5 Green Chili (adjust it as per your taste)<br />
1/2 lemon juice (adjust as per taste)<br />
1/2 tsp mustard seeds<br />
1/4 tsp tumeric powder<br />
1 red chilli cut into half<br />
1 tsp urad dal<br />
Few curry leaves<br />
2 tbsp spoon oil<br />
Salt to taste.<br />
Few string of coriander for garnish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokeK29AHlEQ__Ilej_yrl4xyMPUKYr7ww0_gWkNopYnLnFiiIUIMAaHkMoT28HL5eg440Vhcc9N30iwEVPkaxZqvyg8XtfaA8FzJ0Xp6AGAQ1wffmXw-9Xo0xu2nlSEbYhzSkZuPebw/s1600/IMG_6796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokeK29AHlEQ__Ilej_yrl4xyMPUKYr7ww0_gWkNopYnLnFiiIUIMAaHkMoT28HL5eg440Vhcc9N30iwEVPkaxZqvyg8XtfaA8FzJ0Xp6AGAQ1wffmXw-9Xo0xu2nlSEbYhzSkZuPebw/s1600/IMG_6796.JPG" height="426" width="640" /></a></div>
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<b><i>How I Make</i></b><br />
1. Boil 5-6 cups of water in a pot. Once the water starts to boil, add vermicelli to it and make sure it is immersed completely in water.<br />
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2. Allow to cook for 3-4 minutes (check if vermicelli is cooked, it shouldn't become mushy). Using pasta strainer drain the water and run cold water on vermicelli.<br />
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3. Heat oil in a big pan. Once hot add mustard seeds, urad dal, curry leaves, green chilli,<br />
red chilli, saute until urad dal turns golden brown.<br />
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4. Add capsicum and cook till 3/4th done, add tumeric, salt and vermicelli. Mix well and cook for 3-4 mins while stirring.<br />
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5. Add lemon juice and corainder mix it well and serve hot.Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com1tag:blogger.com,1999:blog-3226487892580073927.post-36495623389724588542013-02-19T13:18:00.000-08:002013-02-19T13:23:52.013-08:00Bharwan Baingan/Stuffed Brinjal/Stuffed Eggplant<div class="separator" style="clear: both; text-align: left;">
Here comes one more delicacy of Rajasthan, Bharwa baingan. It is stuffed eggplant curry made with garlic paste and basic spices (red chilli powder, coriander powder, tumeric powder). I optionally add half onion to have more masala in the curry. For the Jain version of the curry both garlic and onion are completely skipped. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ImRGpu_0q4styiEeGSaeYOYhRQm-3CPQ_7kdT34zdz1GvnrJyvJiYtvFPunOND_qRZWU3upPqtK8HgMLAgQglp-fMcOEVfpDACIk34rC_pJjcjWd5NPE-0HU3VB_e5qxs4bdpHm-yQ/s1600/IMG_6839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ImRGpu_0q4styiEeGSaeYOYhRQm-3CPQ_7kdT34zdz1GvnrJyvJiYtvFPunOND_qRZWU3upPqtK8HgMLAgQglp-fMcOEVfpDACIk34rC_pJjcjWd5NPE-0HU3VB_e5qxs4bdpHm-yQ/s1600/IMG_6839.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
8-10 small eggplant. Washed and pat dried.<br />
10-12 cloves of garlic<br />
1/2 medium sized onion<br />
4-5 small green chilies (adjust as per your taste)<br />
2 tsp red chilli powder<br />
11/2 tsp coriander powder (dhaniya powder)<br />
1/4 tsp tumeric powder<br />
1/4 tsp cumin seeds (jeera)<br />
1/4 tsp mustard seeds<br />
Pinch of hing<br />
Salt as per taste<br />
1/4 cup of water<br />
3-4 tbsp cooking Oil<br />
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<b><i>How I Make</i></b><br />
1. <span style="background-color: white; color: #222222; font-family: Verdana; font-size: 12px; line-height: 19.1875px;">Slit the eggplant length wise from the base towards the stalk, dividing first into half and making another slit dividing each into quarters.</span><br />
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2. Grind onion, garlic and green chilli into a paste. To it add red chilli powder, dhaniya powder, tumeric powder, salt as per taste and mix into a paste. Add little water if required.<br />
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3. Fill the cut eggplant with the above paste.<br />
4. Heat the oil in a pan, add hing, mustard seeds, jeera, stuffed eggplant and any leftover paste and mix gently.<br />
5. Cover and cook till the eggplant turn tender, stirring a few times in between. Sprinkle few drops of water if required to avoid burning of the eggplant and masala.<br />
6. Serve it hot with roti's<br />
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<b><i>Note</i></b><br />
1. Additionally you can add half tomatoes finely chopped while the eggplant is half cooked. This will give tangy flavor to the curry.<br />
2. To check if the eggplant is fully cooked gently press the eggplant with a fork or toothpick.Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com4tag:blogger.com,1999:blog-3226487892580073927.post-36613569123892377292013-02-19T13:10:00.006-08:002013-02-19T13:15:53.238-08:00Cabbage with Chana dal Curry/Patta gobi chana dal saag<div class="separator" style="clear: both; text-align: center;">
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Bored making the same old plain curry from cabbage? Here is an alternative, add some chana dal and you get yummy & protein rich curry. Coming from a Jain family my mom never used <span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">Patta gobi</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 14.545454025268555px;"> </span> in her kitchen and I never tasted it until I got married. After marriage I slowly started to eat cabbage and made different dishes out of it like plain curry, cabbage baath, cabbage pakoda etc.<br />
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Last week when I had cabbage in my pantry I was thinking of making a different curry out of it. I searched for north Indian on google and I found that Punjabi's make cabbage chickpeas curry, instantly I thought wow great, then I can make it with chana dal too, similar to chana dal duudi (bottle gourd) or chana dal karela. <br />
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This curry was an instant hit. Everybody loved at home. Eat with roti or rice its taste awesome.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCZAc3kLgBEa3uxWFUq-ROkbOceOUPupYplblhQ4aImviEe8lV6SlJoD4nYzo8Vb6WTtcUPOuYLiKnHbt1K_YyMhvYH9h-lKW5LaeXKrH-lZy_sSj6MnigXB6Le4IesT686L4sFfePQ/s1600/IMG_6779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCZAc3kLgBEa3uxWFUq-ROkbOceOUPupYplblhQ4aImviEe8lV6SlJoD4nYzo8Vb6WTtcUPOuYLiKnHbt1K_YyMhvYH9h-lKW5LaeXKrH-lZy_sSj6MnigXB6Le4IesT686L4sFfePQ/s1600/IMG_6779.JPG" width="640" /></a></div>
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<b><i>Ingredients:</i></b><br />
Cabbage - 4 cups, finely chopped<br />
Chana dal - ½ cup (Soak in water for 30-45 minutes)<br />
1/2 onion chopped into small pieces (optional)<br />
3-4 gloves of garlic, finely chopped<br />
2-3 Green chilies, cut into slit<br />
11/2 tsp red chilli powder<br />
1 tsp dhaniya powder (Corainder powder)<br />
1/4 tsp tumeric powder<br />
1/2 tsp mustard seeds<br />
1/2 tsp cumin seeds<br />
1 dry red chilies - broken into half<br />
Few Curry leaves<br />
Salt to taste<br />
3 tbsp Oil<br />
Pinch of hing (asafotedia)<br />
Coriander leaves chopped (optional - for garnish)<br />
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<b><i>How I Prepare</i></b><br />
1. In a microwave safe bowl, cook chana dal with water for 4-5 minutes. Don't cook it fully the dal should not turn mushy.<br />
2. Heat oil in a saute pan, add hing, mustard seeds, cumin seeds. Once they start to splutter, add red chilies, green chilies and curry leaves followed by garlic. Saute for few seconds and then add onion.<br />
3. Once onion is cooked, add cabbage. Cook it for 2-3 minutes. Then add chana dal (make sure to drain the water), red chili powder, dhaniya powder, tumeric powder and salt. Mix everything nicely.<br />
4 . Cover it with lid and cook it for few minutes. Check occasionally and if required sprinkle some water.<br />
5. Cook the curry until cabbage is tender and translucent.<br />
6. Garnish with coriander leaves and serve it hot.<br />
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<b><i>Note</i></b><br />
If you don't have microwave or don't want to use it, alternatively you can boil the dal on stove until it is tender or cook it in pressure cook for 1-2 whistles.Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-36140817778168362732013-02-13T06:59:00.001-08:002013-02-13T07:25:52.515-08:00Chana dal Karela<div class="separator" style="clear: both; text-align: center;">
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Here goes one more recipe from Karela :). My mom makes chana dal karela especially for us. Growing up as a kid I never tasted the <a href="http://rotisabzi.blogspot.com/2013/02/bharwa-karela-stuffed-karelabitter-gourd.html%20Done">bharwa karela</a>. We used to eat only chana dal karela by leaving the karela pieces out in a plate :) but eventually got used to the flavor of Karela. Also this dish is a good way to start eating karela for all people out there who dislike karela's </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67o_pz5f2DSDxaoohkdjcTkDcUO5nqxT8Rh9zelj8-TqVIwmAe87DyCulDGF-iv6-adkfMbc540jRqmhQSTeXP-kVOqEh_qGmPSDkhrOBA9YHUSzojmh-rg6QVpQKzwhU4Qty4LTjKA/s1600/IMG_5521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67o_pz5f2DSDxaoohkdjcTkDcUO5nqxT8Rh9zelj8-TqVIwmAe87DyCulDGF-iv6-adkfMbc540jRqmhQSTeXP-kVOqEh_qGmPSDkhrOBA9YHUSzojmh-rg6QVpQKzwhU4Qty4LTjKA/s1600/IMG_5521.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
3-4 Karela, skinned and cut into 1/4 inch pieces<br />
1/2 cup of chana dal, washed and soaked in water for 2-3 hours<br />
2 tsp of tamarind pulp/paste<br />
5-6 cloves of garlic, chopped into small pieces (alternatively you can use garlic paste)<br />
2 tsp red chilli powder<br />
11/2 tsp dhaniya powder<br />
1/4 tsp tumeric powder<br />
1/4 tsp cumin seeds<br />
1/4 tsp mustard seeds<br />
Pinch of hing<br />
3 tbsp oil<br />
Few curry leaves<br />
Salt to taste<br />
Coriander for garnish (Optional)<br />
1 cup of water<br />
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<b><i>How I Prepare</i></b><br />
1. Sprinkle some salt on the cut pieces of karela and add some water and keep it aside, for 20-30 minutes. You can skip this step if you don't mind the bitterness.<br />
2. Heat up the oil in a pan, add hing, jeera/cumin seeds, mustard seeds and curry leaves. Allow mustard seeds to splutter. Then add chopped garlic pieces and saute for few seconds.<br />
3. Lower the flame, add tumeric powder, red chilli powder, dhaniya powder, salt as per taster and little water. Mix everything up and allow masala to cook for 2-3 minutes.<br />
4.Add tamarind paste, soaked chana dal and cook it for few more minutes with lid closed.<br />
5.Squeeze water out of karela and add it to above mix. Add more water as required. Chana dal will need water to cook.<br />
6. Allow the curry to cook for 15-20 minutes. Stir it occasionally until dal and karela are cooked.<br />
7. Garnish with coriander and serve it with roti's<br />
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<b><i>Notes</i></b><br />
1. If you forgot to soak the dal in advance then boil the dal in microwave for 4-5 minutes.<br />
2. Don't add all the water at once, add it as you need it. This gravy is supposed to be dry<br />
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<br />Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-3012407670115166342013-02-06T10:44:00.001-08:002013-02-06T10:47:58.592-08:00Red Leaves/Amaranth leaves Raitha/Dantina soppu pachadi<div class="separator" style="clear: both; text-align: center;">
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<span style="white-space: pre-wrap;"><span style="font-family: inherit;">Recipe from my hubby (Iyengar speciality). Got bored of making the same old sambhar or palya from dantina soppu. Try this refreshing raitha !!!!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPpLYny19MzbeEN3zmKM6j0tLKU6H8Cf5P8ysheUzLs7lf7wByu3W_4lWpWJIc2gnVgGIM21faEjOy_N6uXgxf7YNez5jjkxe4gyN-wwfLeOb2A-EQ-o0QQ7mUYLi3YVC4R57qrqYgg/s1600/IMG_6724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPpLYny19MzbeEN3zmKM6j0tLKU6H8Cf5P8ysheUzLs7lf7wByu3W_4lWpWJIc2gnVgGIM21faEjOy_N6uXgxf7YNez5jjkxe4gyN-wwfLeOb2A-EQ-o0QQ7mUYLi3YVC4R57qrqYgg/s1600/IMG_6724.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
Small bunch of dantina leaves, wash it and chop it into small pieces<br />
1 teaspoon oil<br />
1 teaspoon mustard<br />
1 red chilli cut into half<br />
1 teaspoon urad dal<br />
Few curry leaves<br />
Pinch of hing<br />
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2 cup of yogurt<br />
Salt to taste<br />
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<b><i>To Grind</i></b><br />
1/2 cup coconut<br />
1 teaspoon mustard seeds<br />
2-3 green chilli (as per spicy taste)<br />
Water<br />
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<b><i>How I Prepare</i></b></div>
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1. Heat oil in a pan, add hing, mustard seeds, curry leaves, red chilli and urad dal and saute for few seconds until the urad dal turns golden brown in color.</div>
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2. Add the chopped leaves into the pan, give it a toss and allow it to cook. Once the leaves are reduced into half switch off the stove. Allow the mix to cool.</div>
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3. In a mixer add coconut, mustard seeds, green chill, little water and grind into smooth paste. </div>
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4. Add the above paste, cooled leaves to the yogurt and salt as per taste and whisk it nicely </div>
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com1tag:blogger.com,1999:blog-3226487892580073927.post-79111251240013654802013-02-06T07:41:00.000-08:002013-02-06T10:13:31.629-08:00Bharwa Pyaz/Stuffed Onion/Pearl Onion Curry<div class="separator" style="clear: both; text-align: left;">
This dish comes out straight from our Rajasthani cuisine. Generally onions are used as an ingredient for other dishes; It's very rare you come across a curry which is just made from onion. This recipe is very quick and easy !!! It just needs basic ingredients from you kitchen pantry and dish is ready. My mom used to make this curry and serve with roti's often for Sunday night dinner after heavy lunch and breakfast on Sunday Also you can make this curry when you are out of green veggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkc5fvkV8ukJB1B2XGiPR6NkQDZIKR_GYUo4eQTCFHbTUdkShNKDd1Nz7hMMHUgfY5GWd8bzGxekckrh1nfQaN1NtJHOJ17G7FRuBQ_Z4DMsHzuiabcWIIrBXutfsWk8R321UuRlH3A/s1600/IMG_6746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkc5fvkV8ukJB1B2XGiPR6NkQDZIKR_GYUo4eQTCFHbTUdkShNKDd1Nz7hMMHUgfY5GWd8bzGxekckrh1nfQaN1NtJHOJ17G7FRuBQ_Z4DMsHzuiabcWIIrBXutfsWk8R321UuRlH3A/s1600/IMG_6746.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
Pearl onions (I got a small bag containing 15-18)<br />
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1 tbs red chili powder<br />
2 tbs dhaniya powder<br />
1/4 tsp tumeric powder<br />
2 tbs tamarind pulp<br />
Oil for tadka<br />
Mustard seeds<br />
Cumin seeds<br />
Pinch of hing<br />
Salt to taste<br />
Few spoons of water<br />
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<b><i>How I Prepare</i></b><br />
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1. Peel the skin of onions, and make half slit on both the sides of onion making sure you don't cut the onion into pieces (Similar to what we do for Baigan(Eggplant)). Also always cut from the bottom side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5MqQsDxVg6YcVNfOhb3rkiDotsaQxLgwihyphenhyphenESCzvpYB5uQLrHgNcMIMfzTL5ge4isUTluJDw8RPjZLM0UjVqQgNMwVVUOlp8QXmuDMZKthme0wVnIacKWwNWWGR89Zlj2iCtNzHLtw/s1600/IMG_6728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5MqQsDxVg6YcVNfOhb3rkiDotsaQxLgwihyphenhyphenESCzvpYB5uQLrHgNcMIMfzTL5ge4isUTluJDw8RPjZLM0UjVqQgNMwVVUOlp8QXmuDMZKthme0wVnIacKWwNWWGR89Zlj2iCtNzHLtw/s1600/IMG_6728.JPG" height="426" width="640" /></a></div>
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2. Mix all the masala ingredients into a paste adding few drops of water.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKEuhJvKk83mVgMuqmxoCZQsZJxgKHLteSqlyHX7_IGtiMZg0pVryPyH3KAtNmZY3YeQgmUXXCIEnfYrMUJjpFBDcmbArBFMLuVd4dFFjwj-t3piqT1x_QJp3Dwhln3yq7ZGVG0P_fA/s1600/IMG_6729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKEuhJvKk83mVgMuqmxoCZQsZJxgKHLteSqlyHX7_IGtiMZg0pVryPyH3KAtNmZY3YeQgmUXXCIEnfYrMUJjpFBDcmbArBFMLuVd4dFFjwj-t3piqT1x_QJp3Dwhln3yq7ZGVG0P_fA/s1600/IMG_6729.JPG" height="426" width="640" /></a>
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3. Don't make the masala too watery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00xX6ekVnfw6hrTY3PiowdpqLbDRk9tLQb3cwoWoEpk4m-tsvpeXbOIPS8s_V1CJsE18ggp7LRa6Az5kiWiv-BCkPAXsuIFgVtq-mFwhWj02GeNA_zyig3eN7yYjXMnCumJJkmCkGNA/s1600/IMG_6732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00xX6ekVnfw6hrTY3PiowdpqLbDRk9tLQb3cwoWoEpk4m-tsvpeXbOIPS8s_V1CJsE18ggp7LRa6Az5kiWiv-BCkPAXsuIFgVtq-mFwhWj02GeNA_zyig3eN7yYjXMnCumJJkmCkGNA/s1600/IMG_6732.JPG" height="426" width="640" /></a></div>
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4. Stuff the masala into the onions, while stuffing be careful do not wide open the slit it could break the onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgDjtbkbuXSRzSFso_P6kd8ldvK4mqa8FNwZMDolxqR8wev960FaHpg9mCo8eXnOZYUbAleAGMn0APq3QVjrrS3n3rd5CMNsdDzIbvn83XZrVlNwvkkb2YkNlKuDB244fMydEefhXig/s1600/IMG_6734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgDjtbkbuXSRzSFso_P6kd8ldvK4mqa8FNwZMDolxqR8wev960FaHpg9mCo8eXnOZYUbAleAGMn0APq3QVjrrS3n3rd5CMNsdDzIbvn83XZrVlNwvkkb2YkNlKuDB244fMydEefhXig/s1600/IMG_6734.JPG" height="426" width="640" /></a></div>
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5. Heat up the oil in a wide pan. Add hing, mustard seeds, jeera and then add the stuffed onion and left over masala if you have. Lower the flame give it a gentle fry.<br />
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6. Cover the pan with a lid and cook it for 10-15 minutes, occasionally give it a stir.<br />
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7. Serve it hot with roti or paratha.<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-86854193054267465282013-02-06T05:36:00.003-08:002013-03-05T07:47:08.160-08:00Bharwa Karela (Stuffed Karela/Bitter Gourd)Karela, hmmmmm... not a big fan of it while growing up but mom takes special interest in making the curries. It is one of her favorite vegetable. She has various different recipe for Karela. Last year when she was here for my delivery she thought me lot of Rajasthani dishes and Bharwa Karela was must to learn as it had become my hubby's favorite curry :).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQh8_VI6QyEaZlch4IwPOf2LbwlbD47lKqwkSZDLoutvmhU916F9FjXvCoYV_pNVpqPN4p-mco8x3TH1YNXS9qNTdfbX6-87Xhg5eeTvFaUuNBFs2fbmdmaPozaKTLFxDWj48uWjXIw/s1600/IMG_4380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQh8_VI6QyEaZlch4IwPOf2LbwlbD47lKqwkSZDLoutvmhU916F9FjXvCoYV_pNVpqPN4p-mco8x3TH1YNXS9qNTdfbX6-87Xhg5eeTvFaUuNBFs2fbmdmaPozaKTLFxDWj48uWjXIw/s1600/IMG_4380.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b></div>
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4-5 Karela</div>
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8-10 Garlic pods</div>
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3-4 green chilies</div>
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1 1/2 tbs red chilli powder</div>
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2 tbs dhaniya powder</div>
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1/2 tsp turmeric powder</div>
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1 1/2 thick tamarind paste (Alternatively use lemon juice or dry mango powder)</div>
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1/2 tbs cumin seeds</div>
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1/4 tbs mustard seeds</div>
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6-8 seeds of Saunf </div>
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Pinch of hing</div>
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Few spoons of water</div>
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Few curry leaves</div>
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Salt to taste</div>
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4 tbs of Oil (You need more oil for this curry then other regular curry)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAo7iulEI2dOBdt6aN0HtPgZoz9nl3T9Tsd7Ggh_nHZLYrbX9f0pqgGEYkzIvESIhpl7-if7YDuNY1IqnBcuwi7B_RVWJYAURqgYGUvVZMQwSa4nhC8L73C_97512deFD3H4RqWP7Q/s1600/IMG_4357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAo7iulEI2dOBdt6aN0HtPgZoz9nl3T9Tsd7Ggh_nHZLYrbX9f0pqgGEYkzIvESIhpl7-if7YDuNY1IqnBcuwi7B_RVWJYAURqgYGUvVZMQwSa4nhC8L73C_97512deFD3H4RqWP7Q/s1600/IMG_4357.JPG" height="426" width="640" /></a></div>
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<b><i>How I Prepare</i></b><br />
1. First peel roughly just the bumpy outer skin of Karela. Then with the peeler shave the skin and keep it aside as show below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0lWiK5c-cc4Q_17YL2du6y1XnB6Nhw7j3dWk26Fkqdrpq5fwwSHeDCwIINLwp4AZSEDUTIp6OQqIM_I14-jd2sj9AJdUMsq6x4zKsGrHqeLmc6g_BAKbUn8gQPmS8NUEVGpBKbsf8g/s1600/IMG_4364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0lWiK5c-cc4Q_17YL2du6y1XnB6Nhw7j3dWk26Fkqdrpq5fwwSHeDCwIINLwp4AZSEDUTIp6OQqIM_I14-jd2sj9AJdUMsq6x4zKsGrHqeLmc6g_BAKbUn8gQPmS8NUEVGpBKbsf8g/s1600/IMG_4364.JPG" height="426" width="640" /></a></div>
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2. Once the Karelas are completely peeled, do a slit in between and cut into half. If the karela is too small you can leave it as is with just a slit.<br />
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3. Place the Karelas in microwave safe bowl, add little water, salt and turmeric powder and heat it for 2-3 minutes. This will make the karela a bit tender and remove the bitterness. If you like the curry to be bit bitter then you can skip this step.<br />
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4. Allow the Karelas to cool down and then squeeze the water out and keep it aside.<br />
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5. Make a coarse paste of garlic and green chilli. To this add the Karela skin by chopping it into small pieces.<br />
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6. Add red chili powder, dhaniya powder, tumeric powder, salt, tamarind paste and make a paste as shown below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6Cb1IN8aCmCVbEkgEFz5ZyKUPQnqmgDrsqOCevMVciv69HDH_rAXYC_KIbWBi8jMNmgiIYTpoqyApAyjkMLAGEg8Yq05iZ_A8sZ5s3UEUgXGfspcD__NnsWtsnnoU1cgZtvDhzrERA/s1600/IMG_4370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6Cb1IN8aCmCVbEkgEFz5ZyKUPQnqmgDrsqOCevMVciv69HDH_rAXYC_KIbWBi8jMNmgiIYTpoqyApAyjkMLAGEg8Yq05iZ_A8sZ5s3UEUgXGfspcD__NnsWtsnnoU1cgZtvDhzrERA/s1600/IMG_4370.JPG" height="426" width="640" /></a></div>
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7. Now fill the above paste into the cut karela. Keep the remaining paste as is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdfJ7H3vuLNE14uVQ6Z4N9Yq2u-ZymUlKkjSsnSM8L7L3QrKNv5E231o3JM9sfrPbzBVq3isSofP-UFyzgmHCXOZ7PTGrHslUL3tUZi87odtSf8AWE-OorSZu4mCnhjYk61lVUQaUxQ/s1600/IMG_4373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdfJ7H3vuLNE14uVQ6Z4N9Yq2u-ZymUlKkjSsnSM8L7L3QrKNv5E231o3JM9sfrPbzBVq3isSofP-UFyzgmHCXOZ7PTGrHslUL3tUZi87odtSf8AWE-OorSZu4mCnhjYk61lVUQaUxQ/s1600/IMG_4373.JPG" height="426" width="640" /></a></div>
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8. Heat up the oil in a wide pan. Add hing, mustard seeds, cumin seeds, Saunf and curry leaves. To this drop the stuffed karelas, left over masala and gently give a toss.</div>
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9. Cover the pan with a lid and allow it to cook for 15-20 minutes on a low flame. Stir it occasionally and if water is required add spoon by spoon.</div>
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10. Once the Karelas are cooked, you will see oil coming out of masala. Also make sure you are not getting the raw smell of the masala still.</div>
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11. Serve it hot with roti. </div>
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<b>Note:</b></div>
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1. This curry stays good for 2-3 days at room temperature. </div>
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2. Additionally you a fry the masala for 2-3 minutes before stuffing. </div>
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com3tag:blogger.com,1999:blog-3226487892580073927.post-86586458579866349602013-01-25T06:49:00.004-08:002013-01-25T06:49:35.927-08:00Tropical Breakfast Smoothie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RM6G0N_gQCM910CqV9N6abzmcyX5MlYErt6TCYEPiUqWeoby_nkgclQpFwV65CD7Di51njXPcDPW9iIk_VQ6p9raEC95Em1yQhGKwYJh2Kjan1BQIvUdQVtONhAtg9vgvtqeqrQd2A/s1600/IMG_5550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RM6G0N_gQCM910CqV9N6abzmcyX5MlYErt6TCYEPiUqWeoby_nkgclQpFwV65CD7Di51njXPcDPW9iIk_VQ6p9raEC95Em1yQhGKwYJh2Kjan1BQIvUdQVtONhAtg9vgvtqeqrQd2A/s1600/IMG_5550.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
1/2 cup Greek non fat yogurt<br />
1/2 cup Orange Juice (Calcium fortified)<br />
1 medium Banana<br />
1 cup Pineapple chunks (fresh or frozen)<br />
1/2 cup crushed ice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgVXq0-fI50pFZgWf8CJUDxj59-TZk3ebMBOR_NZqlSA4iJ1SWuo4p8yB-fPMFm0bkG6uPyJGCxM6aV8p0LBuPWWpNf-OcrWypnNbHf3zP-OIFfzV5GeGAKTy0EYo3_wlR7QYgWR7vg/s1600/IMG_5545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgVXq0-fI50pFZgWf8CJUDxj59-TZk3ebMBOR_NZqlSA4iJ1SWuo4p8yB-fPMFm0bkG6uPyJGCxM6aV8p0LBuPWWpNf-OcrWypnNbHf3zP-OIFfzV5GeGAKTy0EYo3_wlR7QYgWR7vg/s1600/IMG_5545.JPG" height="426" width="640" /></a></div>
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<b><i>How I Prepare</i></b><br />
1. Put all the ingredients in a blender and blend into a smooth paste.<br />
2. Drink it chill and its a great way to start your morning with this healthy mixAnonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-45857898126943967292013-01-25T06:48:00.002-08:002013-01-25T06:48:23.583-08:00Mixed Berry Breakfast Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBR5npzV80uHfC6Btpqz7fnwaJHFRn3bPFer7sADrbpankB0Ivp10T6BGjr64dz7UQrpRRSxCKETSfopmWPKh4BPOlwFrV3WWpwUPuzmpBRi2tAtkD5fNjf9qiVNDqVF0Syt-8WDPlA/s1600/IMG_5540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBR5npzV80uHfC6Btpqz7fnwaJHFRn3bPFer7sADrbpankB0Ivp10T6BGjr64dz7UQrpRRSxCKETSfopmWPKh4BPOlwFrV3WWpwUPuzmpBRi2tAtkD5fNjf9qiVNDqVF0Syt-8WDPlA/s1600/IMG_5540.JPG" height="425" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
4-5 fresh strawberries cut into half<br />
1/2 cup rasberry<br />
1/2 cup blackberry<br />
1 cup low fat or non fat milk<br />
1 teaspoon honey<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6uFUlYt1lZ6Ci4ffWgDFkLPsyPXwaXOFps5YZa4Flyo1lHwHQxHEV-RQcYPCyvMvmANzo-uGSJLdjOOmpZ7MVyRQNOz82npotSDVqhY0pS1DL-x7P5IocjzUIPSRj0k8nMptuDQRnw/s1600/IMG_5535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6uFUlYt1lZ6Ci4ffWgDFkLPsyPXwaXOFps5YZa4Flyo1lHwHQxHEV-RQcYPCyvMvmANzo-uGSJLdjOOmpZ7MVyRQNOz82npotSDVqhY0pS1DL-x7P5IocjzUIPSRj0k8nMptuDQRnw/s1600/IMG_5535.JPG" height="426" width="640" /></a></div>
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<b><i>How I Prepare</i></b><br />
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Add all the ingredients into the blender and blend it into a smooth paste. You can add crushed ice too for summer mornings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6hNTZRmdfAP6jRe2F36b3uni-iFw4adTvUdnn-MplPaNupg06t8GqMZbXW8QGGlj5pmLF6n7gklhX7iP-b1jAVKbNmW5TJHmh5TcODgHrrSfIZt-ib8WnE3o8vmXnh-8zxToFr61sg/s1600/IMG_5536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6hNTZRmdfAP6jRe2F36b3uni-iFw4adTvUdnn-MplPaNupg06t8GqMZbXW8QGGlj5pmLF6n7gklhX7iP-b1jAVKbNmW5TJHmh5TcODgHrrSfIZt-ib8WnE3o8vmXnh-8zxToFr61sg/s1600/IMG_5536.JPG" height="426" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-54549364268506142242013-01-25T06:46:00.004-08:002013-03-07T13:19:22.995-08:00Healthy Corn flakes Chivda/Cereal Chivda/<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes you read it right, Chivda from cereals :). A healthy and great substitute to our regular traditional poha or deep fried corn Chivda. This recipe is simple, quick and easy to make. This was introduced to me by our babysitter (Asha Ben)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JPoGCcWak6I5u208cE59GuhaywwRzGZ89VCn7BDtMvjaWUgRMUYRSp0IjU0UlrjF_4AD9MewW8_PJsZh_BFEBkTtJwXRfDgclhacBndTAv0L4Kebsk1g3DxE5XwYcKQuYg3UKDMVMA/s1600/IMG_4443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JPoGCcWak6I5u208cE59GuhaywwRzGZ89VCn7BDtMvjaWUgRMUYRSp0IjU0UlrjF_4AD9MewW8_PJsZh_BFEBkTtJwXRfDgclhacBndTAv0L4Kebsk1g3DxE5XwYcKQuYg3UKDMVMA/s1600/IMG_4443.JPG" height="426" width="640" /></a></div>
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<b>Ingredients </b><br />
1 bag of Corn flakes<br />
1/2 bag Rice Krispies <br />
1/2 cup fine Potato Sticks<br />
1/2 cup Peanuts<br />
1/2 cup Roasted Chana Dal (<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 14.545454025268555px;">Phutana)</span><br />
4-5 tablespoons oil<br />
Pinch of asafoetida (hing)<br />
2-3 green chilli chopped into 1/4 inch pieces (increase it if u like Chivda to be more spicy)<br />
About 10-15 curry leaves<br />
1/4 teaspoon turmeric powder<br />
1 spoon red chili powder<br />
Salt as per taste<br />
1 teaspoon sugar (optional)<br />
1/4 teaspoon Citric Acid (nimboo sat)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCoQzxG1G8f_YD25tJIWbe6XKdUNr7lqZ3m1FqI6IUd-kfOVeCjWTlJ56S0OAUW4ptLxVaqmuhF4HVZ1D1M44_k6Q6dTGsWyzpvcLJ3T0TeUoXKpvNkH2NLDURQzpNFnxmHK1RFmupA/s1600/IMG_4435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCoQzxG1G8f_YD25tJIWbe6XKdUNr7lqZ3m1FqI6IUd-kfOVeCjWTlJ56S0OAUW4ptLxVaqmuhF4HVZ1D1M44_k6Q6dTGsWyzpvcLJ3T0TeUoXKpvNkH2NLDURQzpNFnxmHK1RFmupA/s1600/IMG_4435.JPG" height="426" width="640" /></a></div>
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<b>How I Prepare</b><br />
1. Heat the oil in a wide saucepan over medium high heat. Once hot add hing, green chili, curry leaves and stir it for few seconds. Add peanuts and roasted chana dal and fry it on low flame until the peanuts are golden brown.<br />
2. Now add chili powder, turmeric, and salt. Mix it well on low flame.<br />
3. Add Rice Krispies cereal, corn flakes and potato sticks and stir the mixture gently, mix it well. Turn off the heat once cereals are warm enough.<br />
4. Allow the Chivda to cool at room temperature before serving.<br />
5. Store the Chivda in airtight container for several days. It stays fresh and crispy. It is a good evening time snack with tea or coffee.<br />
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P.S I made it less spicier so that my 14 months old toddler also can eat it. Just make sure to remove the chilies before giving it to kids.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNWHjH6Bh7_fRlZzPMyEtTJNBGSoMTiF0z6wXqWtUECRhmOcx_hB_3SKYioxQQpWuI0oheFLUlMB_qcQvm-xY-xU4ombYaoZqhyJ94f0U-4Hr1FJ-RJwUbDWxZ8cd77hYT6Y4BRp3_A/s1600/IMG_4438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNWHjH6Bh7_fRlZzPMyEtTJNBGSoMTiF0z6wXqWtUECRhmOcx_hB_3SKYioxQQpWuI0oheFLUlMB_qcQvm-xY-xU4ombYaoZqhyJ94f0U-4Hr1FJ-RJwUbDWxZ8cd77hYT6Y4BRp3_A/s1600/IMG_4438.JPG" height="426" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-87072905637748036582013-01-07T12:42:00.001-08:002013-01-07T12:42:31.721-08:00Mamra Upma / Murmura Upma/Puffed Rice Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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Puffed rice also known as Mumra/Murmure in North India and in Kannada we call it Kalle Puri or just Puri. Most commonly used for making Bhelpuri chat and spicy mumra/puri mix. Kalle puri upittu also known as upma is more popular in north Karnataka. I generally make it for my weekend breakfast its light and easy to make.</div>
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This dish was introduced to me by my hubby. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYqC3WrSkdh7yW94aDp7z4D_MjBgoW40kd3eTqw0WRmV79x_vsA9GSjaJLGS-Pj0iPl9yoAMVKxVLcBYg0fwNIv1H_HUidy41fksBwD0YGQcjF52jiSXjMWm2Pmnvz_3-QGVuhgq7Xw/s1600/IMG_4348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYqC3WrSkdh7yW94aDp7z4D_MjBgoW40kd3eTqw0WRmV79x_vsA9GSjaJLGS-Pj0iPl9yoAMVKxVLcBYg0fwNIv1H_HUidy41fksBwD0YGQcjF52jiSXjMWm2Pmnvz_3-QGVuhgq7Xw/s1600/IMG_4348.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
4-5 cups of puffed rice<br />
1 large onion chopped into small pieces<br />
4-5 green chilies cut into halves<br />
1 tsp urad dal<br />
1/2 tsp mustard seeds<br />
1/4 tsp turmeric powder<br />
Few curry leaves<br />
Coriander leaves finely chopped<br />
1/2 lemon<br />
3-4 tbsp oil<br />
Salt to taste<br />
Water for soaking puffed rice<br />
Chutney powder (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YIjyRNz9kLGNQ1p9NU82OB1WWw5yCW0KD-5bj0hOdxPp1MF6UrvwpQCN3yZqafhRuCFEptEgt9yNqIQUuQZ6urD4vPvhShA7bBUXUSNhi6IMcLl80iHvgHXCFyyG9CHFYY37_Zrhcg/s1600/IMG_4354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YIjyRNz9kLGNQ1p9NU82OB1WWw5yCW0KD-5bj0hOdxPp1MF6UrvwpQCN3yZqafhRuCFEptEgt9yNqIQUuQZ6urD4vPvhShA7bBUXUSNhi6IMcLl80iHvgHXCFyyG9CHFYY37_Zrhcg/s1600/IMG_4354.JPG" height="426" width="640" /></a></div>
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<b><i>How I Prepare</i></b><br />
1. In a large saute pan, add oil and heat it up. Add mustard seeds, urad dal and saute it until dal is golden brown in color.Add green chilies, curry leaves and onions. Cook it until onion is translucent.<br />
2. While onion is cooking, put the puri in strainer/pasta strainer and run it under the water in your sink. Make sure all the puri are getting soaked in water. If required toss the puri's with your hand couple of times when running under water.<br />
3. Drain the water completely.<br />
4. Add turmeric powder, salt to the onion mix. Lower the flame and add the wet puri's now and mix it nicely.<br />
5. Close the pan lid and allow it to cook for few more minutes.<br />
6. Switch off the stove, squeeze the lemon juice to above mix and chopped coriander leaves and mix it<br />
7. Serve it hot by sprinkling chutney powder. Yum Yum!!!!<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-22486121606686223842012-12-27T06:16:00.004-08:002012-12-27T06:40:44.125-08:00Bharwa bhindi (Stuffed bhindi/Stuffed Okra)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the most famous curry in our marwadi household and this delicacy is so relished that this curry is even made when we have important events or guest at home. Bharwa or Bharma bhindi means stuffed bhindi made out of basic ingredient like garlic, red chilli powder etc. It is simple and yet yummy yummy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9bRVmF0ynuQPuKyrzCl5qJqSc8kWTCmOCmhFeizVLdjc8QkJhH_g_m9nh2nHwO6OGH-_-pShTraXad9MPzNlrS4oOcVmekw5uYfmJEotoVhKY1MOg5ZI3eQXujK3d237OV9wgabw7A/s1600/IMG_5001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9bRVmF0ynuQPuKyrzCl5qJqSc8kWTCmOCmhFeizVLdjc8QkJhH_g_m9nh2nHwO6OGH-_-pShTraXad9MPzNlrS4oOcVmekw5uYfmJEotoVhKY1MOg5ZI3eQXujK3d237OV9wgabw7A/s1600/IMG_5001.JPG" height="426" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
Ladies finger (bhindi) approximately 18-20<br />
7-8 cloves of garlic pod<br />
3-4 green chili (optional)<br />
1/4 tbsp turmeric powder<br />
3 tbsp coriander (dhania) powder<br />
3 tbsp chilli powder to taste<br />
1 tbsp dried mango powder (amchur) - optional<br />
1/2 tbsp mustard seeds<br />
1/2 tbsp jeera (cumin seeds)<br />
1/4 tbsp hing (asafeotida)<br />
Salt to taste<br />
lLttle water<br />
3 tbsp oil<br />
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<b><i>How I Prepare</i></b><br />
1. Wash the bhindi and pat dry them nicely. Make sure no water is seen.<br />
2. Cut both the ends of bhindi, then make a slit in between lengthwise. Make sure not to split the bhindi.<br />
3. Make garlic and green chili paste. To this add turmeric, dhania, red chilli powder, amchur and salt, combine everything into a mix by adding little water. The paste should be thick and not watery.<br />
4. Fill each slit bhindi with the above masala and keep aside.<br />
5. Heat oil in a pan. Add hing, mustard seeds, jeera saute for 30 seconds. Add the stuffed bhindi and left over masala if any.<br />
6. Cover and cook on a slow flame, stirring and turning the bhindi in between.<br />
7. Serve hot with rotis.<br />
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<b><i>Notes</i></b><br />
1. If you want more masala, additionally you can add onion while make garlic and green chili paste. Grind everything in smooth paste.<br />
2. This dish don't need any water while cooking. But if feel the curry is burning and needs some then add just 1 or 2 spoons water.</div>
Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com2tag:blogger.com,1999:blog-3226487892580073927.post-4229645060611154162012-12-27T06:13:00.005-08:002012-12-27T06:13:59.920-08:00Simple Gobi manchurian<div dir="ltr" style="text-align: left;" trbidi="on">
Gobi Manchurian the most loved Indo chinese dish in India and my hubby's all time favorite appetizer. He loves it so much that every time we go to India, this is his first MUST to have dish. Initially I use to think its tough to make it. But I was wrong if you have all the right ingredients handy, this dish is simple and easy to make. Every time I make it, I see a big smile on my hubby's face :) .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXbj3E4VsVBR9jPB2G0YbiQDaNBFpnruPAYUXwVPSt3vC09c4vmi91VH2_lqtAuzm_dGz28lOOPus824eO6c9M06NdJGHB8hWlCrNCF6R_nVO5ZQo03IfhfNUKPRJdY75BnuXFO8LAg/s1600/IMG_5078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXbj3E4VsVBR9jPB2G0YbiQDaNBFpnruPAYUXwVPSt3vC09c4vmi91VH2_lqtAuzm_dGz28lOOPus824eO6c9M06NdJGHB8hWlCrNCF6R_nVO5ZQo03IfhfNUKPRJdY75BnuXFO8LAg/s1600/IMG_5078.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b></div>
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1 medium Gobi (Cauliflower)</div>
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3/4 cup all purpose flour (Maida) </div>
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1 tbsp Corn Flour</div>
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1 tbsp rice flour </div>
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Salt to taste </div>
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1 Chopped green chili </div>
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1 tbsp Garlic Paste</div>
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1 tbsp Ginger Paste</div>
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1/4 tbsp pepper powder</div>
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Water to make batter.</div>
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4-5 big garlic cloves minced into small pieces</div>
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1/2 inch ginger minced into small pieces</div>
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1/2 cup capsicum cubed (red, green)</div>
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3-4 green chilies cut into half</div>
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2 tbsp Soya Sauce </div>
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2-3 tbsp Sriracha sauce or tomato Ketchup </div>
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2 tbsp vinegar</div>
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1 tbsp chilli sauce</div>
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2 tbsp Oil</div>
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Finely chopped Coriander Leaves </div>
Finely chopped spring onions leaves
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<b><i>How I Prepare</i></b></div>
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1. In a mix bowl add maida, corn flour, rice flour, garlic paste, ginger paste, pepper powder, salt and few drops of Sriracha sauce or tomato sauce.</div>
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2. Slowly add water to the above mix and make a thick batter. </div>
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3. In a frying pan, add oil and heat it up</div>
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4. Cut the Gobi into florets and dip them in the paste and deep fry till golden brown. Keep aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrvVWNzQkIeTNOhUs-nnpHbTdPa48Pk-l2P8CBly4bzERFkMmMWBuhsfVBAE-3TKZVylVCeXg9nHKvsfE3ZtOaC8kQNJJCbdc9zeNjVvJz72QhObctps__mWnCPJ3I7tR9hSRoOPKbg/s1600/IMG_5073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrvVWNzQkIeTNOhUs-nnpHbTdPa48Pk-l2P8CBly4bzERFkMmMWBuhsfVBAE-3TKZVylVCeXg9nHKvsfE3ZtOaC8kQNJJCbdc9zeNjVvJz72QhObctps__mWnCPJ3I7tR9hSRoOPKbg/s1600/IMG_5073.JPG" width="640" /></a></div>
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5. Heat oil in another pan and add the minced ginger & garlic, chopped capsicum and green chili to it.</div>
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Saute it for 2-3 minutes.</div>
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6. Add Soya sauce, chili sauce, vinegar, sriracha sauce or tomato sauce. Mix it well.</div>
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7. Increase the flame and add fried Gobi.Mix it well. Toss it couple of times until gobi is nice and hot.</div>
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8. Garnish it with coriander leaves and spring onions and serve it hot.</div>
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I was out of coriander and spring rolls that's the reason my Gobi is missing the garnish :)</div>
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-63795978904954678632012-12-27T06:11:00.005-08:002012-12-27T06:11:40.284-08:00Tomato Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwKDnGHklSO0L6T1c4WAA3LygexPjuMnJJ5HzELUfM_NyuBtc0ExagmTr3zyXwFEEPc3sBvlZDA_dw0hvi1z8FkUo0cxxhvZ6i0enx8JJXzfU4sr6euoPKsMJ8RapCsStgU6Sz9NM7g/s1600/IMG_5064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwKDnGHklSO0L6T1c4WAA3LygexPjuMnJJ5HzELUfM_NyuBtc0ExagmTr3zyXwFEEPc3sBvlZDA_dw0hvi1z8FkUo0cxxhvZ6i0enx8JJXzfU4sr6euoPKsMJ8RapCsStgU6Sz9NM7g/s1600/IMG_5064.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
2 cups thick yogurt, whisked till smooth<br />
1 large tomato diced into small piece<br />
1 medium onion chopped into small pieces<br />
3/4 teaspoon roasted cumin powder<br />
1/4 teaspoon red chilli powder (Or substitute with 1 green chilli)<br />
1-2 mint leaves chopped fine (this is secret ingredients if added gives raitha a quick flavor)<br />
Few fresh coriander leaves chopped fine<br />
Salt to taste<br />
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<b><i>How I Prepare</i></b><br />
1. Take a large bowl add all ingredients and mix well.<br />
2. Chill and serve it as side dish.<br />
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<b><i>Tip</i></b><br />
1. While peeling onion if you think it's spicy, place it in a freezer for 5-10 minutes and then chop it. This will avoid tears while chopping.<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-88673618283193781822012-12-26T05:38:00.002-08:002012-12-27T06:09:56.814-08:00Methi Pulao/Methi Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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My mother in law taught me this recipe and it's awesome rice item.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6armj8f2j6SaS0O5IbfOqeiQYITw2EgJhh0XbfGlJUrIEFuJkDTHqYuPgi1g3WQR825aE1I-Mhot4_zR0rgJKBiVLoOcvwb9NG_h09R8EkkZNhgTQaqIdBfSSs8fDIhVKZK2i1ModGQ/s1600/IMG_5070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6armj8f2j6SaS0O5IbfOqeiQYITw2EgJhh0XbfGlJUrIEFuJkDTHqYuPgi1g3WQR825aE1I-Mhot4_zR0rgJKBiVLoOcvwb9NG_h09R8EkkZNhgTQaqIdBfSSs8fDIhVKZK2i1ModGQ/s1600/IMG_5070.JPG" width="640" /></a></div>
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<b><i>Ingredients</i></b><br />
2 cups of basmati rice<br />
1 big bunch of methi leaves chopped into small pieces<br />
Fist full of avarekayi (kannada term) known as papdi lilva in hindi<br />
1 large onion cut into thin long slices<br />
1 tomato cut into small cubes<br />
2-3 garlic cloves<br />
1/2 inch of ginger<br />
4-5 small green chilies<br />
2 cloves<br />
1 cardamon<br />
1-2 bay leaves<br />
1/4 inch cinnamon stick<br />
1/4 inch of anistar<br />
1/4 teaspoon cumin seeds (jeera)<br />
1/4 teaspoon turmeric powder<br />
1/4 teaspoon red chilli powder<br />
1 1/2 teaspoon dhaniya powder (coriander powder)<br />
Fist full of coriander leaves finely chopped<br />
Few strings of mint leaves (optional) finely chopped<br />
Salt to taste<br />
3-4 tbs Oil<br />
2 cup water<br />
<b><i><br /></i></b><b><i>How I prepare</i></b><br />
1. Wash and soak basmati rice for 30 minutes<br />
2. In a stone pestle or any other pestle add garlic, ginger, green chilies cloves, cinnamon stick, anistar and crush it nicely into a coarse powder. If you don't have a pestle use mixer to make a coarse paste.<br />
3. Take a pressure cooker, heat up oil in it. Add jeera, bay leaves, cardamon and saute for few seconds then add the above mix and saute it for 1-2 minutes.<br />
4. Add Onions and cook it until translucent. Add avarekayi, methi leaves and saute it for 2-3 minutes.<br />
5. Add tomato, coriander and mint leaves. Cook it for 1-2 minutes.<br />
6. Add Salt, turmeric powder, chilli powder, dhaniya powder and mix everything nicely<br />
7. Add rice to the above mix and fry it for 1 more minute<br />
8. Add water and pressure cook for 2 whistles<br />
9. Serve hot with Raita.<br />
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<b><i>Notes</i></b><br />
1. Since the basmati rice is soaked for 30 minutes it needs less water. Adjust the water according to rice you use.<br />
2. I used frozen avarekayi, you can use peas as alternative.<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-88760653875625642012-12-26T04:59:00.003-08:002012-12-26T05:00:54.417-08:00Akki Rotti/Rice flour Roti<div dir="ltr" style="text-align: left;" trbidi="on">
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Akki rotti is a made using rice flour and is served during breakfast or evening snack item. This dish is unique to state of Karnataka. The preparation of akki rotti is similar to <a href="http://rotisabzi.blogspot.com/2012/11/ragi-rotti.html">ragi rotti</a> which I posted a while back. I use the same technique as ragi rotti, spreading the dough directly on the cool pan and then cooking the rotti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg9v-HrriBea1WpYbddUPkSj39GYkopcwU5CcuZTY-XysZwWTu-xo6aSFmMWr4NaEfcF4EUo-Swsv2UkTj0SGsvlo12tp2SXNQtstEomy0I_70mibC5qxErAH5acGK0SbzR7PKjPTrg/s1600/IMG_4738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg9v-HrriBea1WpYbddUPkSj39GYkopcwU5CcuZTY-XysZwWTu-xo6aSFmMWr4NaEfcF4EUo-Swsv2UkTj0SGsvlo12tp2SXNQtstEomy0I_70mibC5qxErAH5acGK0SbzR7PKjPTrg/s1600/IMG_4738.JPG" width="640" /></a></div>
<br />
<b><i>Ingredients</i></b><br />
2 cups of rice flour<br />
1 large onion finely chopped<br />
3-4 green chilies finely chopped (add more for more spice)<br />
1 teaspoon cumin seeds (jeera)<br />
Few strings of coriander finely chopped<br />
Few curry leaves roughly torn (optional)<br />
Few teaspoon of grated coconut (optional)<br />
Salt as per taste<br />
Oil to spread on rotti<br />
1 cup of Luke warm water<br />
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<b><i>How I Prepare</i></b><br />
1. In a bowl add all the above ingredients expect water and oil. Mix everything nicely few times with your hands. This helps in release the onion water and releasing its flavor in flour.<br />
2. Add water slowly and knead the mix into a dough. The dough should not be too hard.<br />
3. Divide the dough into small portions.<br />
4. Take a pan, spread little oil into it. Place the dough and start spreading into a thin circle.<br />
5. Place the pan on the stove and cook into medium heat.<br />
6. Once one side is little cooked, turn the roti using spatula and cook other side by applying little oil.<br />
7. Once the other side is cooked, spread oil on turn it again. Oil should be applied both the sides <br />
8. Cook the rotti until it turns into light golden brown color.<br />
9. Serve hot with some chutney or pickle. I served with my <a href="http://rotisabzi.blogspot.com/2012/12/lahsun-ki-sabzi-garlic-curry.html">garlic chutney/curry</a>. It was awesome<br />
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<b><i>Notes</i></b><br />
1. You can add few teaspoon of chopped dill leaves known as sabbsige soppu in kannada and Suva in hindi.<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-9113809025390978332012-12-24T15:41:00.005-08:002012-12-24T15:44:07.337-08:00Stuffed Methi Paratha/Methi Puri/Fenugreek leaves Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a unique dish which my mom makes it often and it is one of my favorite paratha. I like it more than Aloo paratha. </div>
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Generally with methi/fenugreek leaves thepla (Gujarati flat bread) is made. My mom makes thepla for rajasthan travel as it stays fresh for 3 days. Nothing is more awesome than to eat thepla in train for lunch along with spicy garlic chutney. Thepla is good for picnics too. </div>
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Back to stuffed methi paratha. As I said this paratha has a unique flavor and tastes similar to Kachori (famous Rajasthani snack).</div>
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<b><i>Ingredients</i></b></div>
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1 bunch of methi leaves</div>
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1 cup of besan (chickpeas flour)</div>
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3-4 pods of garlic finely chopped</div>
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3-4 green chilies (optional) finely chopped </div>
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1 1/2 teaspoon red chilli powder</div>
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1 1/2 teaspoon dhaniya powder</div>
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1/4 teaspoon turmeric powder</div>
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1/4 teaspoon garam masala</div>
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1/2 teaspoon jeera (cumin seeds)</div>
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1/4 teaspoon of Saunf (fennel seeds)</div>
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Pinch of asafotedia (hing)</div>
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3-4 tbs of oil for stuffing</div>
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Few tbs oil while making paratha</div>
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Few curry leaves</div>
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Salt to taste</div>
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Wheat flour mixed like roti dough</div>
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<b><i>How I Prepare</i></b></div>
<div>
1. In a wide saute pan, add oil and heat up. Once hot add hing, jeera, saunf, curry leaves, garlic, green chilies and saute it for 30-60 seconds. </div>
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2. Lower the flame and add besan flour. Mix it nicely and saute it for few minutes until the raw smell of besan is gone. Keep stirring and make sure besan doesn't get burnt.</div>
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3. Once you get nice aroma of besan, start adding turmeric powder, red chilli powder, dhaniya powder, garam masala and salt as per taste. Mix everything and fry it for couple of minutes.<br />
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3. Wash methi leaves and chop it roughly. Add methi leaves to the above mix. The moisture in washed leaves should allow the mix to bind well. If not add few drops of water.<br />
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4. Cover the pan with a lid and allow the mix to cook for few minutes. Switch off the stove, remove the lid and allow the mix to cool down.<br />
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5. Take roti/wheat dough divide into small portions. Roll out a portion of dough into a small circle, place small ball size mix in the middle of circle. Wrap a mix with the dough, gathering the edges together. Pinch the edges together to seal, flattening it into a disc and roll it to a size of roti ( 6 inch diameter).<br />
6. Place the paratha on your heated pan. Once it is lightly cooked, flip it and let the other side cook complete. Flip it back and oil the paratha. Flip again and oil the other side too. Make sure both the sides is cooked completely before taking out of the pan.<br />
7. Serve it hot with curd/yogurt or pickle.<br />
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Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-67872745510256712482012-12-13T06:22:00.001-08:002012-12-13T06:22:53.407-08:00Horse gram sundal/Kollu Sundal/Kulthi Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCW5r8r7qN0WQYFpNgHgQaWuoey6ZYIRHSU5PvKMlgh5kTbcu4xFMbodnXA1ZzmMk_na2Cr-2JPAgwqIVyUoCL2y3Crhy01e60zQqJkXNaWFLvA29FrWyV8vtjqRHs0CwIAv60h9QLg/s1600/IMG_4297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCW5r8r7qN0WQYFpNgHgQaWuoey6ZYIRHSU5PvKMlgh5kTbcu4xFMbodnXA1ZzmMk_na2Cr-2JPAgwqIVyUoCL2y3Crhy01e60zQqJkXNaWFLvA29FrWyV8vtjqRHs0CwIAv60h9QLg/s1600/IMG_4297.JPG" height="426" width="640" /></a></div>
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<i><b>Ingredients</b></i><br />
2 cup soaked or sprouted Horsegram<br />
1 medium sized onion<br />
Few curry leaves<br />
1-2 whole red chilli break into half<br />
3-4 green chillies finely chopped (increase it if u want more spicy)<br />
1 teaspoon urad dal<br />
2 teaspoon grated coconut ( I use frozen)<br />
3-4 teaspoon oil<br />
1/2 teaspoon mustard seeds<br />
1/4 Asafoetida (Hing)<br />
Salt to taste<br />
1/4 cup water<br />
<br />
<b><i>How I Prepare</i></b><br />
1. Pressure cook horsegram with little water and salt. I took 2 whistles. The bean should not be too hard or too mush.<br />
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2. Take a pan heat up the oil. Add hing, mustard seeds. Let the seeds splutter. Add urad dal, curry leaves, green chilies and whole red chilli.<br />
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3. Saute until the urad dal is golden brown in color. Add onions, saute them until translucent.<br />
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4. Lower the flame, add cooked gram and salt to taste. Mix everything nicely and cover the pan with lid and cook it for few minutes.<br />
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5. Garnish with coriander and coconut. Serve it hot as side dish or salad.</div>
Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com0tag:blogger.com,1999:blog-3226487892580073927.post-61921838808414426642012-12-13T06:22:00.000-08:002012-12-13T06:22:01.498-08:00Lahsun Ki Sabzi (Garlic Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Sounds Weird, but its true it's a curry served as side dish. You might have heard of garlic chutney many times but not the sabzi. My mom makes this curry often when she runs out of options and if you are a garlic fan then you will love to eat your roti's with this curry alone. </div>
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<br />
<i><b>Ingredients</b></i><br />
2 Pods of garlic, peel the cloves and cut them into small/tiny pieces<br />
2 teaspoon of red chilli powder<br />
1/2 teaspoon of turmeric powder<br />
1/4 teaspoon of mustard seeds<br />
1/4 teaspoon of cumin seeds (jeera)<br />
1/4 teaspoon asafoetida (Hing)<br />
2-3 tbs oil<br />
3-4 teaspoon of water<br />
Salt to taste<br />
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<div style="font-style: italic; font-weight: bold;">
How I prepare</div>
1. Take a small pan, heat up the oil in it. Add hing, mustard seeds, cumin seeds and allow the mustard to splutter. Lower the flame and add garlic and saute it for few minutes until the garlic has turned into light golden brown color. Don't allow the garlic to burn.<br />
2. Add all the spices and salt. Add water, mix everything nicely. Allow the mix to cook until the oil separates out from the masala.<br />
3. Serve it with Roti, Dosa or Akki Roti.<br />
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<b><i>Notes</i></b><br />
1. The curry stays good for 3-4 days outside and if refrigerated then it's good for few weeks.<br />
2. After emptying the curry, I wipe one Roti not to waste any masala :)</div>
Anonymoushttp://www.blogger.com/profile/02867497881474672979noreply@blogger.com1tag:blogger.com,1999:blog-3226487892580073927.post-83331358717771179492012-12-10T18:28:00.000-08:002012-12-11T13:12:30.141-08:00Bharwa Besan Mirchi (Stuffed Mirchi)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Ingredients</i></b><br />
5-6 Long green chilies/mirchi<br />
1 cup besan flour (chickpea flour)<br />
1/4 teaspoon turmeric powder<br />
1 teaspoon coriander powder (dhaniya powder)<br />
1/2 teaspoon red chilli powder<br />
1/2 teaspoon amchur powder<br />
1/4 teaspoon mustard seeds<br />
1/4 teaspoon jeera (cumin seeds)<br />
4-5 seeds of ajawan seeds<br />
3-4 tbs Oil<br />
1/4 teaspoon Asafeotida (Hing)<br />
1 cup water<br />
Salt to taste<br />
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<b><i>How I Prepare</i></b><br />
1. Wash the chilies and pat dry them. Cut in middle and if mirchi's are too long cut them into half. Remove the seeds if you don't want the curry to be spicy.<br />
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2. Take a pan, add little oil and roast the besan flour on medium flame until the raw smell is gone.<br />
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3. Transfer the besan in the plate and allow it to cool down.<br />
4. Add mustard seeds, turmeric powder, dhaniya powder, red chilli powder, Salt and mix into a paste by adding water. The paste should not be too watery.<br />
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5. Fill up all the mirchi with the paste. Keep the left over paste as is.<br />
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6. Heat up oil in the pan, once hot add hing, jeera and saute for few seconds.<br />
7. Lower the flame and add the stuffed mirchi and left over paste and toss it slow. Add little water and cover with the lid.<br />
8. On medium flame cook the curry for 15-20 minutes or until the mirchi is completely cooked. Stir it occasionally.<br />
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9. Serve it hot with roti's<br />
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<b><i>Notes</i></b><br />
1. If chilies are not spicy, then you can add small green chilies into the besan paste.<br />
2. Don't make the besan paste too thick, once cooked it will be too hard. Paste should be off cake batter consistency.<br />
3. Optionally u can add few drops of lemon juice if amchur powder is not available. If you like it to be little tangy.<br />
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