tag:blogger.com,1999:blog-65271262575495441122024-02-02T00:15:25.913-08:00Everyday Meals From Joey's KitchenA varied collection of recipes from across the globeAnonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-6527126257549544112.post-87280779994094362672016-01-03T00:26:00.001-08:002016-01-07T00:26:41.629-08:00One Pot Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="item">Mixed Vegetable Biryani in a pressure cooker - with vegan option</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSBtabnGrh5YzJqYNQ_DwzFK_0gniCgcBTDutmRxVgI5sBqURKZOWpadfAcLY3y4JENBYyhCRjt-p66oxofJHNOBIes77EFF8qIRGefllZ5TEjw-WmHlliIIwHDyR4IOyy0CSrIoj19c0/s1600/One_Pot_Vegetable_Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Biryani" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSBtabnGrh5YzJqYNQ_DwzFK_0gniCgcBTDutmRxVgI5sBqURKZOWpadfAcLY3y4JENBYyhCRjt-p66oxofJHNOBIes77EFF8qIRGefllZ5TEjw-WmHlliIIwHDyR4IOyy0CSrIoj19c0/s640/One_Pot_Vegetable_Biryani.jpg" title="Pressure Cooked Vegetable Biryani" width="566" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwL1L0Dub1RMElBbNLiblpDkuSt6gJh4UeJvPBfgE4HOMIXJskOx60an-Xi1deRHQctfHjdI3HwZSq7q5q_wpLqISMRxV8zVpX6_LOmT2OSJLZUFt8_tnOnGK2_DrM9XESMDkYaf1drGr/s1600/Herbed_Lamb_Cutlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span class="item">After all the meat that we had eaten to usher in the new year, it was time for some vegetable detox. On a serious note, I ended up buying way too many vegetables from the produce market on the way back from PYO strawberries at <a href="http://www.philgreigsstrawberrygardens.co.nz/" rel="nofollow" target="_blank">Phil Greig's</a>. Further, biryani is a very easy to carry picnic food too, considering we are planning a small hike/picnic tomorrow - marking the completion of the 4 day weekend down under. The weather was quite unkind for the first 2.5 days. Here's hoping for better weather tomorrow. </span><br />
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<span class="item">Coming to the biryani - there are many ways to make a biryani - from the cumbersome dum biryani to mughlai biryani to this adaptation of a pulao - a one pot meal. Most households in middle class India would make some version of a pressure cooker biryani with the dum biryani saved for special occasions. </span></div>
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Don't let the long list of ingredients deter you in anyway. It is very simple and easy to put together.<br />
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Note : I use a gas cooker which I will swear by anyday and the timings may vary if you use any other type of cooker.<br />
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<b>Prep time:</b> <time datetime="PT5M" itemprop="preptime">5 min+ ongoing during cook time - that's the trick to get you free in 30 minutes.<complete id="goog_1400705155"> </complete></time><br />
<b>Cook time:</b> <time datetime="PT35M" itemprop="cooktime">35min</time><br />
<b>Total time:</b><time datetime="PT40M" itemprop="totalTime">40min</time><br />
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<b>Ingredients : Serves <span itemprop="recipeYield">4</span></b> <br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusJHY4p8D7Kiy4grvtQCdp9qBAS7w8AGGfiTKEBtzzxUHcYw59L8Ea_iVtgBoyUzfVlqi4DLlQtHDvS7f3ahHIUxPPjF0JTxJ3wB5kOUfOL_FlNVjwxuYF4iieN01lpfh5ZjOBqvNkPLt/s1600/Pressure_Cooker_Biryani.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="An easy one pot, flavour packed meal of vegetables and rice ready in 40 minutes" border="0" class="img_thumb" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusJHY4p8D7Kiy4grvtQCdp9qBAS7w8AGGfiTKEBtzzxUHcYw59L8Ea_iVtgBoyUzfVlqi4DLlQtHDvS7f3ahHIUxPPjF0JTxJ3wB5kOUfOL_FlNVjwxuYF4iieN01lpfh5ZjOBqvNkPLt/s320/Pressure_Cooker_Biryani.jpg" width="320" /></a>
<li class="ingredient">
2 tbsp ghee/clarified butter (replace with oil for vegan)</li>
<li class="ingredient">2 tbsp neutral oil</li>
<li class="ingredient">1 large onion</li>
<li class="ingredient">4 green chillies (adjust as per taste)</li>
<li class="ingredient">
4 cloves of garlic</li>
<li class="ingredient">1 inch piece of ginger</li>
<li class="ingredient">1 tsp whole black pepper corns </li>
<li class="ingredient">1 2inch long cinnamon stick</li>
<li class="ingredient">4 cloves</li>
<li class="ingredient">4 green cardamom</li>
<li class="ingredient">1 star anise</li>
<li class="ingredient">1 bay leaf</li>
<li class="ingredient">1 small tomato</li>
<li class="ingredient">2 medium sized potato</li>
<li class="ingredient">1 medium sized carrot</li>
<li class="ingredient">10 green beans</li>
<li class="ingredient">1/4 cup green peas</li>
<li class="ingredient">1/4 tsp turmeric powder</li>
<li class="ingredient">1 tsp coriander powder</li>
<li class="ingredient">1 tsp cumin powder</li>
<li class="ingredient">1 tbsp red chilli powder</li>
<li class="ingredient">1/2 tsp garam masala powder </li>
<li class="ingredient">1.5 cups of rice - I used sona masuri but you can use basmati rice</li>
<li class="ingredient">1 cup of coconut milk</li>
<li class="ingredient">2 cups of water</li>
<li class="ingredient">1 tbsp lemon juice</li>
<li class="ingredient">A generous pinch of kasuri methi(optional)</li>
<li class="ingredient">Salt to taste - I used about 1 tbsp</li>
<li class="ingredient">Coriander to garnish </li>
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<div itemprop="recipeInstructions">
<b>How I made the One Pot/Pressure Cooker Vegetable Biryani</b><br />
<ol class="instructions">
<li class="instruction">Finely slice the 1 large onion</li>
<li class="instruction">Slit the 4 green chillies (adjust per taste)</li>
<li class="instruction">Heat 2 tbsp ghee and 2 tbsp oil in a pressure cooker</li>
<li class="instruction">Throw in the whole spices - 1 cinnamon stick, 4 cloves, 4 green cardamom, 1 star anise, 1 bay leaf</li>
<li class="instruction">Once the aroma rises, throw in the onions and sliced green chillies</li>
<li class="instruction">Turn the heat to low and let the onions fry. Keep an eye on them from time to time and proceed with the prep for the remaining.</li>
<li class="instruction">Peel the 4 cloves of garlic and inch knob of ginger. Pound them along with 1 tsp whole black pepper corns in a mortar and pestle to as fine a paste.</li>
<li class="instruction">Quarter the 2 potatoes.</li>
<li class="instruction">Chop the carrot into 2inch long pieces</li>
<li class="instruction">Chop the green beans into 2 inch long pieces</li>
<li class="instruction">Mix the onions. Add 1/2 tsp of salt to aid the browning </li>
<li class="instruction">Prepare the 1/4 cup of green peas by microwaving for 30 seconds in water if using frozen</li>
<li class="instruction"> Chop the 1 tomato</li>
<li class="instruction">Pick and wash the rice.</li>
<li class="instruction">Once the onions are dark golden brown, add the ginger garlic pepper paste</li>
<li class="instruction">Fry for a minute until the raw smell is gone. </li>
<li class="instruction">Mix 1/4 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tbsp red chilly powder in a little water and add it to the cooker. </li>
<li class="instruction">Fry for a minute and then throw in the 2 quartered potatoes</li>
<li class="instruction">Fry for about 5 minutes. </li>
<li class="instruction">Throw in the tomato fry until fat separates.</li>
<li class="instruction">Put in the 1.5 cups washed rice, 1 chopped carrot and 10 green beans. Fry for a minute.</li>
<li class="instruction">Add the peas, 1 cup coconut milk, 2 cups of water</li>
<li class="instruction">Put in the 1/2 tsp garam masala, generous pinch of kasuri methi and lemon juice. </li>
<li class="instruction">Adjust the salt such that the water tastes a little bit on the salty side. </li>
<li class="instruction">Close the lid. Increase heat.</li>
<li class="instruction">Once the pressure starts to rise, turn heat back to low and cook on low for 8-10 minutes and turn off. Let the steam release on its own.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RnMZWIMNs1HJX1O0okW3s_NKCQLYOhdyQ6bUCdDV6H9Eh5HJAln5EfcUoHO0AYVbC5oFTY6HV3sO_hapIooDYL17jNTdh13YzDcTktjQLIqzKTcA4M6CVmxJ-cxm9vpYG-q7rugy9MPG/s1600/One_Pot_Vegetable_Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<ol class="instructions">Serve with raita. I blended 4tbsp yoghurt with 2tbsp fresh coconut scrapings, salt and 1/2 tsp cumin seeds. To this I added another 4tbsp yoghurt and whipped it through. If you don't have coconut, just fresh cumin powder transforms the yoghurt to a delightful raita.</ol>
<ol class="instructions">Use whipped coconut cream or coconut yoghurt to make it a complete vegan meal. </ol>
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<div itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation">
<b>Nutrition facts: Per Serving</b>
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<tr><td><span itemprop="calories">366 calories</span></td></tr>
<tr><td><span itemprop="fatContent">15.5 grams fat</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeNrYzS3DnqUUQnYAor4VEdMi0Z-qWm_FQIlpuelQBYSqVK_bonxTt8XmZZf6Cx_jxws9Cnoy83YZCgGaDVABXpWi_KNR71or2CKSJfG_QEQpoJEW7cQ8I6xg7zxnct34ta3CcfT9coTc/s1600/Lamb_Cutlets_Marinated_Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com1tag:blogger.com,1999:blog-6527126257549544112.post-80723359473924777532016-01-01T22:07:00.001-08:002016-01-07T00:04:34.388-08:00Herbed Citrus Marinated Lamb Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="item">Marinated Lamb Cutlets</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwL1L0Dub1RMElBbNLiblpDkuSt6gJh4UeJvPBfgE4HOMIXJskOx60an-Xi1deRHQctfHjdI3HwZSq7q5q_wpLqISMRxV8zVpX6_LOmT2OSJLZUFt8_tnOnGK2_DrM9XESMDkYaf1drGr/s1600/Herbed_Lamb_Cutlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="French Lamb Cutlets" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwL1L0Dub1RMElBbNLiblpDkuSt6gJh4UeJvPBfgE4HOMIXJskOx60an-Xi1deRHQctfHjdI3HwZSq7q5q_wpLqISMRxV8zVpX6_LOmT2OSJLZUFt8_tnOnGK2_DrM9XESMDkYaf1drGr/s640/Herbed_Lamb_Cutlets.jpg" title="Herbed Lamb Cutlets" width="558" /></a></div>
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<span class="item">What better way to usher in the new year [and get back to giving the blog some attention] than to cook up something easy yet delicious? These lamb cutlets that I made following the recipe from <a href="http://www.manusmenu.com/marinated-lamb-cutlets" rel="nofollow" target="_blank">here</a> were deliciously juicy and had us feeling like we had eaten at a fine dining restaurant. And yes, meat can be "Light and Refreshing". The orange is a very interesting addition which takes this to new levels. Make these and I am sure that you will agree.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHxl-BThrV8lZBxzgClwv1Hr1Ra9OsfrkPZX44zE6qj7RLiFlWYdIUUIH-eqEMAu9jkzzmlv7ISVMEv5ogYmAQkSjBbzXasGgJKHy8Oi4tHXRU89gX-A1MTKoslVMBd0rT0vgAVcya8Km/s1600/Marinated_Lamb_Cutlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Marinated French Lamb Cutlets" border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHxl-BThrV8lZBxzgClwv1Hr1Ra9OsfrkPZX44zE6qj7RLiFlWYdIUUIH-eqEMAu9jkzzmlv7ISVMEv5ogYmAQkSjBbzXasGgJKHy8Oi4tHXRU89gX-A1MTKoslVMBd0rT0vgAVcya8Km/s640/Marinated_Lamb_Cutlets.jpg" title="French Lamb Cutlets Recipe" width="640" /></a></div>
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<b>Prep time:</b> <time datetime="PT5M" itemprop="preptime">5 min <complete id="goog_1400705155">+ overnight marination</complete></time><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYahiOQPea8__90jToP4URhwFP1si9_-Hhid4iw5dt7dJIjyGVeUs6QJp_uFVzMvKFiYzwvlvlOQUZnOQsmI4yd4MHL3gkSOlVL7QkxYoZLeY2RYvdHVIIYMFu5uPanX-ZOLJRRedceMfU/s1600/Herbed_Citrus_Lamb_Cutlets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b>Cook time:</b> <time datetime="PT25M" itemprop="cooktime">25min</time><br />
<b>Total time:</b><time datetime="PT30M" itemprop="totalTime">30min</time><br />
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<b>Ingredients : Serves <span itemprop="recipeYield">4</span></b> as an appetizer<br />
<ul>
<li class="ingredient">
12 french lamb cutlets</li>
<li class="ingredient">
1 small to medium sized orange</li>
<li class="ingredient">
2 tbsp lemon juice</li>
<li class="ingredient">zest of 1 lemon</li>
<li class="ingredient">
4 cloves of garlic</li>
<li class="ingredient">2tbsp dried oregano</li>
<li class="ingredient">1.5 tsp salt</li>
<li class="ingredient">1 tsp freshly ground black pepper</li>
<li class="ingredient">1-2 tbsp olive oil</li>
</ul>
<div itemprop="recipeInstructions">
<b>How I made the Herbed Citrus Marinated Lamb Cutlets</b><br />
<ol class="instructions">
<li class="instruction">Using a hand scraper, grate the medium sized orange to get the zest.</li>
<li class="instruction">Juice the orange</li>
<li class="instruction">Pound the 4 cloves of garlic in a mortar and pestle </li>
<li class="instruction">Mix the orange juice from 1 medium sized orange, orange zest, 2 tbsp of lemon juice including lemon zest, 1.5 tsp salt, minced 4 cloves of garlic and 1 tsp of freshly ground black pepper powder</li>
<li class="instruction">Using a fork, prick a few holes in the 12 lamb cutlets to help ensure better marination</li>
<li class="instruction">Place the lamb cutlets in a ziploc bag and pour the marinade over. Mix well and rub it in to ensure that all pieces are coated. Place the closed bag into the refrigerator overnight to marinade.</li>
<li class="instruction">Remove the cutlets from the refrigerator at least 30 minutes prior to cooking</li>
<li class="instruction">Preheat oven to 120 degree C </li>
<li class="instruction">In a pan, heat 1-2 tbsp of olive oil</li>
<li class="instruction">Place the lamb cutlets without crowding them and cook on high to seal the meat until there is a dark brown colouring on both sides. </li>
<li class="instruction">Place these on a baking tray and put in the oven for about 15-20 minutes. I had used an airfryer and hence they needed just under 10 minutes</li>
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The resultant juicy, light and flavour packed lamb cutlets were gone in minutes.<br />
We had this with braised red cabbage as a main. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeNrYzS3DnqUUQnYAor4VEdMi0Z-qWm_FQIlpuelQBYSqVK_bonxTt8XmZZf6Cx_jxws9Cnoy83YZCgGaDVABXpWi_KNR71or2CKSJfG_QEQpoJEW7cQ8I6xg7zxnct34ta3CcfT9coTc/s1600/Lamb_Cutlets_Marinated_Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb Cutlets Marinate" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeNrYzS3DnqUUQnYAor4VEdMi0Z-qWm_FQIlpuelQBYSqVK_bonxTt8XmZZf6Cx_jxws9Cnoy83YZCgGaDVABXpWi_KNR71or2CKSJfG_QEQpoJEW7cQ8I6xg7zxnct34ta3CcfT9coTc/s400/Lamb_Cutlets_Marinated_Recipe.jpg" title="Lamb Cutlets Recipe" width="366" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYahiOQPea8__90jToP4URhwFP1si9_-Hhid4iw5dt7dJIjyGVeUs6QJp_uFVzMvKFiYzwvlvlOQUZnOQsmI4yd4MHL3gkSOlVL7QkxYoZLeY2RYvdHVIIYMFu5uPanX-ZOLJRRedceMfU/s1600/Herbed_Citrus_Lamb_Cutlets.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Light and Refreshing Marinated Lamb Cutlets using Oranges, Oregano, Lemon And Garlic" border="0" class="img_thumb" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYahiOQPea8__90jToP4URhwFP1si9_-Hhid4iw5dt7dJIjyGVeUs6QJp_uFVzMvKFiYzwvlvlOQUZnOQsmI4yd4MHL3gkSOlVL7QkxYoZLeY2RYvdHVIIYMFu5uPanX-ZOLJRRedceMfU/s200/Herbed_Citrus_Lamb_Cutlets.jpg" title="Herbed Citrus Marinated Lamb Cutlets" width="200" /></a></td></tr>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-72191640776066310932015-07-15T23:52:00.000-07:002016-01-07T00:05:16.744-08:00Beetroot, Feta and Dill Quiche (Indian flavours) - In a Philips AirFryer<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Bastille Day! </div>
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We had eaten this <a href="http://www.shop.littleandfriday.com/product/beetroot-quiche" target="_blank">beetroot quiche</a> and I wanted to recreate it as soon as I saw that beets were the produce of the week. However, I adapted it to be more likeable to the Indian taste buds. The sweetness of the beetroot goes very well with the sharpness of the goat's cheese feta and the dill then just comes in and lifts those flavours completely.<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/AVvXsEjtCb6uj6WMXL2eMvbm6lT5EOGKo4fKhxfwc0l9gzFty_msm2DxuH894dp_Np67vd3kHMlx_zhX7foyxGPJgHt9q4U5X-tGcVxr8_iSZv5iRqLcQccXZVOiImt3x0FNdxRqVzky57fzNU2H/s1600/20150714_192238.jpg" imageanchor="1" onload="this.width/=2;this.onload=null;" style="margin-left: auto; margin-right: auto;"><img alt="Beetroot Feta Dill Quiche" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCb6uj6WMXL2eMvbm6lT5EOGKo4fKhxfwc0l9gzFty_msm2DxuH894dp_Np67vd3kHMlx_zhX7foyxGPJgHt9q4U5X-tGcVxr8_iSZv5iRqLcQccXZVOiImt3x0FNdxRqVzky57fzNU2H/s640/20150714_192238.jpg" title="Beetroot Feta Quiche" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indian Style Beetroot Feta and Dill Quiche</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz89MCNNCDQinrm1OEqk51-wjZBpRPS9uJ-qJLrimtUsly747IMRmOjDINWexOegOyUEzuvOYHKgY0m8sc1t_rugCRSNhQNnCOuTZ3ixCYRSUUueZEECp6qEeUt8hRh8dsUpzAFAC_hTX/s1600/Cauliflower-Pulao-Florets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><b>For the Quiche base <span itemprop="recipeYield">(Serves 2 as a meal)</span></b><br />
<b>Preparation Time : </b><time datetime="PT5M" itemprop="prepTime">5 min</time><br />
<b>Cooking Time : </b><time datetime="PT10M" itemprop="cookTime">10 min</time><br />
<b>Ingredients</b><br />
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<ol style="text-align: left;">
<li><span itemprop="ingredients">All purpose flour - 1/2 cup</span></li>
<li>Whole wheat flour/Rice flour/All purpose flour - 1/2 cup [<b>NOTE: </b>You could just use 1 cup of all purpose flour]</li>
<li><span itemprop="ingredients">Salt - 3/4 tsp</span></li>
<li><span itemprop="ingredients">Red chilly powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Cold butter cut into cubes - 1/4 cup (salted is fine)</span> [<b>NOTE : </b>You could use upto 1/3 cup. The more you use, the more crisp and flaky the resultant tart will be]</li>
<li><span itemprop="ingredients">Ice cold water - 2 tbsp or more to get the dough together</span></li>
</ol>
<div>
<b><span itemprop="recipeInstructions">How I made the Quiche base:</span></b></div>
<div>
<ol style="text-align: left;">
<li>In a bowl, mix the flours, red chilly powder and the salt. </li>
<li>To this, add the butter and mix it in until it forms coarse bread crumbs. This can be done in a food processor as well. </li>
<li>Add the water little by little until the dough just comes together.</li>
<li>Wrap in cling film and put into the fridge for a minimum of 30 minutes.</li>
<li>Pre heat the airfryer to 180 degree C.</li>
<li>Take the dough out of the fridge and roll out into a .5cm thick circle on a cling film. </li>
<li>Flip the dough into the quiche/tart tray using the cling wrap to hold it all together. Ensure that there are no cracks</li>
<li>Use a fork and make some holes in the dough.</li>
<li>Blind bake the base for 15 minutes. If using a proper oven, blind bake for 25 minutes.</li>
</ol>
This base is good for baking other kinds of savoury tarts as well. <br />
<ol style="text-align: left;"></ol>
<div>
<b>For the beetroot filling</b></div>
</div>
<div>
<b>Preparation Time : </b><time datetime="PT10M" itemprop="prepTime">10 min</time></div>
<div>
<b>Cooking Time : </b><time datetime="PT30M" itemprop="cookTime">30 min</time></div>
<div>
<b>Ingredients :<span itemprop="recipeYield">(Serves 2 as a meal)</span></b></div>
<div>
<br /></div>
<div>
<ol style="text-align: left;">
<li><span itemprop="ingredients">Beetroot - 1 large</span></li>
<li><span itemprop="ingredients">Onion - 1 small </span></li>
<li><span itemprop="ingredients">Green Chilly - 1 or 2 according to taste</span></li>
<li><span itemprop="ingredients">Garlic - 3 cloves</span></li>
<li>Red chilly powder - 1 tbsp</li>
<li><span itemprop="ingredients">Turmeric powder - 1/4 tsp</span></li>
<li><span itemprop="ingredients">Garam masala powder - 1/2 tsp </span></li>
<li><span itemprop="ingredients">Oil - 1 tbsp</span></li>
<li><span itemprop="ingredients">Water - 1/2 cup</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
</ol>
</div>
<div>
<b>Assembly :</b></div>
<div>
<ol style="text-align: left;">
<li>Goat's milk feta cheese - 1/4 block - coarsely broken into largish crumbs by hand</li>
<li><span itemprop="ingredients">Eggs - 2 beaten</span></li>
<li><span itemprop="ingredients">Dill - about 4 tbsp chopped finely</span></li>
<li><span itemprop="ingredients">Toasted walnuts</span></li>
</ol>
<div>
<b>How I made it :</b></div>
</div>
<div>
<b><span itemprop="recipeInstructions">For the beetroot filling:</span></b></div>
<ul style="text-align: left;">
<li>Peel the beetroot</li>
<li>Chop the beetroot into 0.5cm wedges - this helps also with presentation</li>
<li>Chop the onion finely</li>
<li>Chop the green chillies</li>
<li>Pound the garlic into a rough paste</li>
<li>Heat 1 tbsp oil in a pan.</li>
<li>When hot, add the green chillies, garlic and onions.</li>
<li>Saute till onions are translucent.</li>
<li>Add the red chilly powder and fry for 10-15 seconds. Take care not to burn the powder.</li>
<li>Add the beetroot. </li>
<li>Add salt to taste </li>
<li>Stir fry for about a minute.</li>
<li>Add the water and let this cook for about 10 minutes, preferably till all the water has evaporated and the beetroot is 80% cooked.</li>
<li>Add the garam masala powder and turn off heat. </li>
</ul>
<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/AVvXsEicAHrYKeQs-72HrGcVE4xwTGU2Cobt5B-eWAXF3V0KI_cFIaV8zQo4Ym-o3S9XKWuNimFZmgOkSskT0Y3SgMsbC5W9sLAMTX3XerSZmd8eT9Vet8NVYRd8ZiDIHKiUw-CaTxU-pGX1WWuE/s1600/20150714_185618.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Indian Beetroot Feta Dill Quiche Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAHrYKeQs-72HrGcVE4xwTGU2Cobt5B-eWAXF3V0KI_cFIaV8zQo4Ym-o3S9XKWuNimFZmgOkSskT0Y3SgMsbC5W9sLAMTX3XerSZmd8eT9Vet8NVYRd8ZiDIHKiUw-CaTxU-pGX1WWuE/s640/20150714_185618.jpg" title="Beetroot Feta Dill Quiche" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beetroot Feta Dill Quiche</td></tr>
</tbody></table>
<div>
<br />
<ul></ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
</div>
<div>
<br />
<b>For the Assembly :</b></div>
<div>
<br />
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsKG0o7RM6vbd2hz7cz9Pzx4wqpAEYJZf2EdhjnDHkCzBjnUnVWx4tJvNj1e2YP-nthSPQ1CECcFEKtkpZ5OU38BniHFdi_0AyNnvKWji9AMY2ypvvIUkzQLDK5TLBFrCW7IPRX-tdorz/s1600/fried-onion-veggie-kofta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>Place one layer of the beetroot masala into the quiche base. </li>
<li>Pour half the egg mix.</li>
<li>Sprinkle some of the dill and goat's cheese feta.</li>
<li>Top with another layer of the beetroot. You can place the beetroot wedges such that they are popping out as an edge</li>
<li>Top with the remaining dill and goat's cheese</li>
<li>Pour the remaining egg so that the gaps are all filled in.</li>
<li>Top with walnuts and bake at 160 degree C for 15 minutes or until the egg has set. If using a normal oven, bake at 180 degree C for about 25-30 minutes.</li>
</ol>
<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0csRL6XnoH9I5teMmT-xnk1gRqQy_zzIdAQIHgYtecrAShziUv27Vja_zRJ6aAaVJagsgzA504OEw07LHnw2tvjk1H8LRTe4kbf0DWw3yS1YWnlsDIDaSpS9EC_KND65yTjwVQHZt_NGh/s1600/veggie-kofta-gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBeeWo7qxa5RBeknR9zFLNvXVnH9A83NlS3zdfAH_5DCE7R50rrGS03s6LaZMlEokg0VhtFjUz6Cl_cWWWXHt0xS3xN3f2eiCJfVJPL67OmCoIijsPLfcW1Jh9owmmWLdUuP7_xDtiM5H/s1600/Dill_And_Feta_Beetroot_Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img class="img_thumb" alt="A riot of flavours - strength of dill pairing well with the sharpness of the feta mingling into the sweetness of the beet" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBeeWo7qxa5RBeknR9zFLNvXVnH9A83NlS3zdfAH_5DCE7R50rrGS03s6LaZMlEokg0VhtFjUz6Cl_cWWWXHt0xS3xN3f2eiCJfVJPL67OmCoIijsPLfcW1Jh9owmmWLdUuP7_xDtiM5H/s320/Dill_And_Feta_Beetroot_Tart.jpg" title="Beetroot Tart Recipe" width="320" /></a></div>
<br /></div>
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-648780730187708492014-08-25T14:07:00.001-07:002016-01-07T00:17:03.920-08:00Kumara Coconut Pie Bake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<b><span class="item">Kumara Pie Bake</span></b></div>
<span class="item">
</span>
<br />
<div class="author">
</div>
<div class="summary">
Raw kumara should be the best friend of a person on a extreme fat loss diet. Not only is the raw kumara low in calories and nutritious but eating it raw causes the digestive system to burn those calories trying to digest the kumara. </div>
<div class="summary">
<br /></div>
<div class="summary">
However, we usually boil the kumara and eat it with a seasoning of salt and pepper for a quick weekday breakfast. </div>
<div class="summary">
<br /></div>
<div class="summary">
I had some leftover from breakfast this morning and so I tried this kumara coconut pie bake. The result is a light, refreshing dessert. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DMN3DCNPy_ov2YwsPTYFRLnpokT_uo40iYnZYNIymBZt4d0NYfF9JFy3TdctAKYyl25SsoIm9aQO3egekxoJWdF08hHzzOuJPXhzuraJROPpZFeLON0rmh2AJENuVx_tby3aCdazI_84/s1600/20140825_171026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kumara Coconut Pie" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DMN3DCNPy_ov2YwsPTYFRLnpokT_uo40iYnZYNIymBZt4d0NYfF9JFy3TdctAKYyl25SsoIm9aQO3egekxoJWdF08hHzzOuJPXhzuraJROPpZFeLON0rmh2AJENuVx_tby3aCdazI_84/s1600/20140825_171026.jpg" title="kumara dessert recipe" width="640" /></a></div>
<div class="summary">
<br /></div>
<div class="summary">
<br /></div>
<div class="summary">
Recipe by Joey </div>
<div class="summary">
<br /></div>
<b>Prep time:</b> <time datetime="PT5M" itemprop="preptime">5 min</time><br />
<b>Cook time:</b> <time datetime="PT1H" itemprop="cooktime">50minutes+10 minutes to boil kumara</time><br />
<b>Total time:</b> <time datetime="PT1H" itemprop="totalTime">1 hr</time><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">medium orange kumara</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">thick coconut cream</span>
</li>
<li class="ingredient">
<span class="amount">1tsp</span>
<span class="name">vanilla essence</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">egg</span>
</li>
<li class="ingredient">
<span class="amount">2-4tbsp</span>
<span class="name">sugar (adjust as per sweetness desired)</span>
</li>
<li class="ingredient">
<span class="amount">A handful</span>
<span class="name">Dessicated coconut</span>
</li>
<li class="ingredient">
<span class="amount">A handful</span>
<span class="name">slivered almonds</span>
</li>
</ul>
How I made the Kumara Coconut Pie Bake:<br />
<ol class="instructions">
<li class="instruction">
Boil/steam the kumara. Set aside to cool.</li>
<li class="instruction">Pre heat the oven to 180 degree C
</li>
<li class="instruction">
Blend the kumara, coconut cream, egg. sugar and vanilla essence in a mixie jar until smooth.
</li>
<li class="instruction">
Pour the mixture into a glass bowl.
</li>
<li class="instruction">
Level the top.
</li>
<li class="instruction">
Sprinkle dessicated coconut and slivered almonds.
</li>
<li class="instruction">
Bake for 45-50 minutes.
</li>
</ol>
Serve warm or chilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTFsd5zqjcNDz3lzuaMOaMCGFAcQlFm6UXATw0xRWr0cqqls8MRC-SFpta_OAJ4dLWVoXGYJhtrj1lpwwIY-LSIZy5_xjtN1brAkp8R_48zEZeB21U3VzN1xYkyKJG9UxB9o_ab6YXj8l/s1600/Kumara_Coconut_Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img class="img_thumb" alt="A delightful light dessert of sweet kumara with freshly grated coconut"border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTFsd5zqjcNDz3lzuaMOaMCGFAcQlFm6UXATw0xRWr0cqqls8MRC-SFpta_OAJ4dLWVoXGYJhtrj1lpwwIY-LSIZy5_xjtN1brAkp8R_48zEZeB21U3VzN1xYkyKJG9UxB9o_ab6YXj8l/s320/Kumara_Coconut_Pie.jpg" width="320" /></a></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-8538614911852455532014-08-24T23:15:00.002-07:002016-01-07T00:17:26.545-08:00Spiced Vegetable Somen Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Spiced Vegetable Somen</span></div>
<span class="item">
</span>
<br />
<div class="summary">
My adaptation of the Japanese noodle salads. The <a href="http://www.yelp.co.nz/biz_photos/food-truck-garage-auckland?select=IEAlRUb_1nG0IDbJo-yEMg#IEAlRUb_1nG0IDbJo-yEMg" rel="nofollow" target="_blank">Redergize</a> salad from the food truck garage changed the way I saw salads. I have concluded that salads, rather than a cooked meal, can outplay the taste buds. I have, now, stocked up on quinoa and somen noodles, amongst other items, to make quick weekday lunches and dinners. This is a quick weekday lunch which can be had cold as well.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJPahe1u1yO703HfrLZyHkHza5KM_Cq-DO1_UL3uR-t3SepjDlX-OD8sw1f9GLY65YAGWPNi7Dlk1U8A6NuRQVRAT987V8k6gRc3HYSDIPUdS8M65B0Ak7SVOLz3iNpJpHLjOZqDmQxRg/s1600/20140825_050912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A quick, healthy dinner almost just thrown together with vegetables in the fridge" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJPahe1u1yO703HfrLZyHkHza5KM_Cq-DO1_UL3uR-t3SepjDlX-OD8sw1f9GLY65YAGWPNi7Dlk1U8A6NuRQVRAT987V8k6gRc3HYSDIPUdS8M65B0Ak7SVOLz3iNpJpHLjOZqDmQxRg/s1600/20140825_050912.jpg" title="Spiced Vegetable Somen Noodles" width="480" /></a></div>
</div>
<div class="author">
Recipe by Joey</div>
Prep time: <time datetime="PT10M" itemprop="preptime">10 minutes</time><br />
Cook time: <time datetime="PT5M" itemprop="cooktime">5 minutes</time><br />
Total time: <time datetime="PT15M" itemprop="totaltime">15 minutes</time><br />
Yield: <span class="yield">2 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient"><span class="amount">1 bundle </span><span class="name">Somen noodles</span></li>
<li class="ingredient"> <span class="amount">1 cup </span><span class="name">shredded vegetables like carrots, cabbage, red cabbage</span></li>
<li class="ingredient"><span class="amount">2 </span><span class="name">spring onions chopped</span></li>
<li class="ingredient"> <span class="amount">2 tbsp </span><span class="name">toasted sesame seeds</span></li>
<li class="ingredient"><span class="amount">4 </span><span class="name">cloves of garlic</span></li>
<li class="ingredient"><span class="amount">4 </span> <span class="name">dry red chillies (adjust as per spice level desired)</span></li>
<li class="ingredient"><span class="amount">2.5 tbsp </span><span class="name">soya sauce</span></li>
<li class="ingredient"><span class="amount">1.5 tbsp </span><span class="name">olive oil</span></li>
<li class="ingredient"><span class="amount">1 tbsp </span><span class="name">maple syrup</span></li>
<li class="ingredient"> <span class="name">Salt to taste</span></li>
<li class="ingredient"> <span class="name">Coriander leaves </span><span class="amount">for garnish</span></li>
</ul>
How I made the Somen Noodle Salad<br />
<ol class="instructions">
<li class="instruction">Cook the somen noodles as per the instructions on the pack. </li>
<li class="instruction">Blitz together the garlic, soya sauce, red chillies and oil. </li>
<li class="instruction">Mix in the maple syrup into the above blitzed mixture. </li>
<li class="instruction"> Mix in the vegetables and the noodles. </li>
<li class="instruction">Sprinkle with toasted sesame seeds and garnish with coriander leaves. </li>
</ol>
Best had cold. <br />
<ol class="instructions">
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-87928315261593293002014-07-25T23:19:00.001-07:002016-01-07T00:07:29.214-08:00Carrot and Walnut Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<div itemtype="http://schema.org/Recipe">
<div dir="ltr" style="text-align: left;" trbidi="on">
I've been missing in action here lately. Blame it on paranoia if you will. The scale has started to rotate further clockwise. I realize that I need to nip it in the bud before it would become the nightmare that it had once been. I still remember the feeling on the day when I bought my first 28 inch waisted jean. "When did this happen?" was what I remember asking myself. I always was a 24-26 inch person. It took me some time and a lot of will power to lose that weight. So, I've been doing a few extra dance moves which always give me a happiness high. And while I battle these issues, the husband battles with the extra stress at work which has caused him to lose a lot of weight. Added woes should I say? In a house of two people, one is trying to put on some weight while the other needs to be extra cautious.<br />
<br />
As I prefer fresh and home made goodies to store bought items, I try to make snacks for Pras to have at work. This carrot and walnut loaf idea struck me when we went to Theobroma for a hot chocolate last weekend. So, here's how I made the loaf. I adapted the recipe from one of the many sources online and I am just not sure which recipe I adapted so please forgive me. I am much grateful to all the sources of recipes out there. A multitude of devices means it is harder to track.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJEh8_08g4BnT7aBE5kQ_fRugzjphNgV5UIKbSl_2lA3u4U9iYK57ZS-S3-GBNxNLoRaJAXk41E6yqI1BneNGDi0NdfN-1NzYiBbA7xgw37S17L_pW-lRyJgGdgVj6TKDx1e5nA6JiqFi/s1600/10577207_10152269966985197_1674222771778064253_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJEh8_08g4BnT7aBE5kQ_fRugzjphNgV5UIKbSl_2lA3u4U9iYK57ZS-S3-GBNxNLoRaJAXk41E6yqI1BneNGDi0NdfN-1NzYiBbA7xgw37S17L_pW-lRyJgGdgVj6TKDx1e5nA6JiqFi/s1600/10577207_10152269966985197_1674222771778064253_n.jpg" title="carrot walnut loaf" width="640" /></a></div>
<br />
<b>For the Carrot And Walnut Loaf (Makes 10-12 slices):</b><br />
<b>Preparation Time : </b>15 mins<br />
<b>Cooking Time : </b>1hr to 1 hr 15 mins<br />
<b>Ingredients :</b><br />
<br />
<ol style="text-align: left;">
<li>Whole wheat atta - 2 cup</li>
<li>Baking Soda - 1 tsp</li>
<li>Eggs - 2</li>
<li>Grated carrot - 2/3 cup</li>
<li>Chopped Walnuts - 1/2 cup</li>
<li>Chopped raisins - 1/3 cup</li>
<li>Cinnamon powder - 1 tsp</li>
<li>Nutmeg powder - 1/2 tsp</li>
<li>Oil - 1 cup</li>
<li>Jaggery - 1 cup(use the dark jaggery to get the right colour)</li>
<li>Curd - 4tbsp</li>
<li>Milk - to get dropping consistency. May not be required</li>
</ol>
<div>
<b>How I made the Carrot and Walnut Loaf :</b></div>
<div>
<ol style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTrbQr6z6NpfwcOEmR_uyZvoXp_Nq94Q_1EqxGSDFH6SD_v21PFr59SIS3bTR4k7hBASZc43GSZhEDHc6dFdGBBLLsOj1SyzwI-IVuR7Gvd_z3b_R492E-JJXVwF4EquWxDXTYnDyC02X/s1600/Carrot_And_Walnut_Loaf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>Sift together the atta and baking soda just so as to ensure that the soda is well spread through the mix.</li>
<li>In as little water as possible, melt the jaggery on the stovetop. Strain to remove impurities and keep aside to cool.</li>
<li>Preheat oven at 170 degree C</li>
<li>Prepare a loaf tin of 10cm * 20cm by lining with baking paper or applying a coat of oil followed by a dusting of flour</li>
<li>Lightly beat the two eggs.</li>
<li>In a bowl, mix the carrots, walnuts, raisins, oil, nutmeg, cinnamon, eggs and jaggery. </li>
<li>Add the atta mix. Fold it in without beating. </li>
<li>Add in the curd and check for folding consistency of the batter.</li>
<li>If necessary, add milk a tablespoon at a time to get the folding consistency of the batter. The batter should not fall out in lumps but smoothly fall and develop folds like the folds of a cloth.</li>
<li>Pour into prepared loaf tin and bake for 1hr to 1hr 15 minutes until a skewer inserted comes out clean.</li>
<li>Cool on wire rack and remove from tin when cool. Optionally, spread a frosting of your choice.</li>
<li>Cut into slices and store in airtight container. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UdWeGZhXKH7OEy49Xop4DC-z_VCsUjtTadiJ1deX65hE5RGDwJITRauikVT6YF1u776GfyfbBY9tX0pW718F9e_rJ6wUZ06VdLAApBOp4ru4tamDlIcyZoD7kHEjQH9RsDr9zfghAn1G/s1600/Carrot_And_Walnut_Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img class="img_thumb" alt="A healthy take on a cafe staple - A moist Carrot Walnut Cake" border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UdWeGZhXKH7OEy49Xop4DC-z_VCsUjtTadiJ1deX65hE5RGDwJITRauikVT6YF1u776GfyfbBY9tX0pW718F9e_rJ6wUZ06VdLAApBOp4ru4tamDlIcyZoD7kHEjQH9RsDr9zfghAn1G/s320/Carrot_And_Walnut_Loaf.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-24410383099821095712014-03-18T20:58:00.000-07:002016-01-07T00:08:16.080-08:00A complete meal - Cauliflower Pulao And Veggie Kofta Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<div itemtype="http://schema.org/Recipe">
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A busy but fulfilling day at work is essential for me to be in a really good mood to cook. And sometimes I come home to cook a hearty meal just to feel like I have achieved something for the day.<br />
Some trawling revealed all tomato based malai kofta curries and I was looking for a creamy white gravy to put the cream to good use. So I just decided to make it my way and oh boy - we were licking our plates and then the pan after the contents were emptied into up the dabbas for the next day's lunch. To add more veggies to the meal, I made it along with Cauliflower Pulao. I've made this kind of pulao with Cabbage before and it was amazing but since I wanted to include as many veggies into the meal as we had the lemon creamcheese muffins for lunch, I added the cauliflower instead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5u1R-y0KyceFpyQ1LFStdL1q8L7vQ5ybyx4FtIzOLkUoJEPYzwGwD2ERncDqH1qIZa06Bwb4TgXNrDxuO2OlSZGBC5kw4PkOucz0GIgvHr2fuk1_7brFm8DgOT-YhvIbhSN2RVH7l0z_/s1600/cauliflower-pulao-veggie-kofta-gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Veggie Kofta Gravy" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5u1R-y0KyceFpyQ1LFStdL1q8L7vQ5ybyx4FtIzOLkUoJEPYzwGwD2ERncDqH1qIZa06Bwb4TgXNrDxuO2OlSZGBC5kw4PkOucz0GIgvHr2fuk1_7brFm8DgOT-YhvIbhSN2RVH7l0z_/s1600/cauliflower-pulao-veggie-kofta-gravy.jpg" title="Cauliflower Pulao" width="552" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz89MCNNCDQinrm1OEqk51-wjZBpRPS9uJ-qJLrimtUsly747IMRmOjDINWexOegOyUEzuvOYHKgY0m8sc1t_rugCRSNhQNnCOuTZ3ixCYRSUUueZEECp6qEeUt8hRh8dsUpzAFAC_hTX/s1600/Cauliflower-Pulao-Florets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cauliflower florets" border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz89MCNNCDQinrm1OEqk51-wjZBpRPS9uJ-qJLrimtUsly747IMRmOjDINWexOegOyUEzuvOYHKgY0m8sc1t_rugCRSNhQNnCOuTZ3ixCYRSUUueZEECp6qEeUt8hRh8dsUpzAFAC_hTX/s1600/Cauliflower-Pulao-Florets.jpg" title="cauliflower pulao ingredients" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz89MCNNCDQinrm1OEqk51-wjZBpRPS9uJ-qJLrimtUsly747IMRmOjDINWexOegOyUEzuvOYHKgY0m8sc1t_rugCRSNhQNnCOuTZ3ixCYRSUUueZEECp6qEeUt8hRh8dsUpzAFAC_hTX/s1600/Cauliflower-Pulao-Florets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<b>For the Cauliflower Pulao (Serves 4):</b><br />
<b>Preparation Time : </b>10 mins<br />
<b>Cooking Time : </b>15 mins<br />
<b>Ingredients</b><br />
<br />
<ol style="text-align: left;">
<li>Basmati Rice - 1 cup</li>
<li>Coconut Cream - 1/2 cup</li>
<li>Cinnamon - a 1 inch long stick</li>
<li>Cloves - 4</li>
<li>Oil - 1 tbsp</li>
<li>Onion - 1 sliced</li>
<li>Cauliflower florets - 2 cups</li>
<li>Green Chillies - 2 slit</li>
<li>Cumin seeds - 1 tbsp</li>
<li>Salt to taste</li>
<li>Water - 1 cup</li>
</ol>
<div>
<b>How I made Cauliflower Pulao :</b></div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYtr00mi8CW1YW6__LUI5fQIWBp-6zWskgZvfITIW_WtJKg9xzFLocg7RMX49RyDVkEwWFuCVzHDpyznzs-2uZ49BnJ6voZTfNc-fs0m8d3_Cgo5Cv7k4IlhBAioqvD_qw3OsqnDq488l/s1600/cauliflower-pulao-tadka.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cauliflower pulao tadka" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYtr00mi8CW1YW6__LUI5fQIWBp-6zWskgZvfITIW_WtJKg9xzFLocg7RMX49RyDVkEwWFuCVzHDpyznzs-2uZ49BnJ6voZTfNc-fs0m8d3_Cgo5Cv7k4IlhBAioqvD_qw3OsqnDq488l/s1600/cauliflower-pulao-tadka.jpg" title="cauliflower pulao recipe" width="240" /></a>
<li>Wash and soak basmati rice.</li>
<li>In a cooker, heat 1 tbsp oil.</li>
<li>Throw in cumin seeds, cinnamon and cloves. Allow them to crackle.</li>
<li>Once they crackle and fill your nostrils with their strong aromas, throw in the green chillies.</li>
<li>Fry for 30 seconds and then add the onions.</li>
<li>Fry the onions till translucent.</li>
<li>Next add the Cauliflower florets.</li>
<li>Fry for 2 minutes.</li>
<li>Add coconut cream, water and adjust salt.</li>
<li>Add drained rice. </li>
<li>Cover and wait for the pressure to build.</li>
<li>Once the pressure has built up, lower the flame and leave for 8 minutes. </li>
<li>Turn off flame.</li>
<li>Fluff up once the pressure is released.</li>
</ol>
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<b>For the Veggie Kofta Gravy (Serves 4):</b></div>
</div>
<div>
<b>Preparation Time : </b>30 minutes</div>
<div>
<b>Cooking Time : </b>30 minutes</div>
<div>
<b>Ingredients :<span itemprop="recipeYield">(Serves 4)</span></b></div>
<div>
<b>For the Koftas:</b></div>
<div>
<ol style="text-align: left;">
<li><span itemprop="ingredients">Potatoes - 2 medium sized</span></li>
<li><span itemprop="ingredients">Carrot - 1 small finely chopped</span></li>
<li><span itemprop="ingredients">Green Beans - 10 finely chopped</span></li>
<li><span itemprop="ingredients">Green Chilly - 1 or 2 according to taste</span></li>
<li><span itemprop="ingredients">Cashewnuts - 1 tbsp chopped</span></li>
<li><span itemprop="ingredients">Raisins/Kismis - 2 tbsp chopped</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
<li><span itemprop="ingredients">Red chilly powder - 1 tsp</span></li>
<li><span itemprop="ingredients">Garam masala powder - a pinch</span></li>
<li><span itemprop="ingredients">Cornflour - 1-2 tbsp</span></li>
<li><span itemprop="ingredients">Jeera/Cumin powder - 1 tsp</span></li>
<li><span itemprop="ingredients">Oil for deep frying</span></li>
</ol>
</div>
<div>
<b>For the Gravy:</b></div>
<div>
<ol style="text-align: left;">
<li><span itemprop="ingredients">Onion - 1 medium sized</span></li>
<li><span itemprop="ingredients">Garlic - 1 clove</span></li>
<li><span itemprop="ingredients">Ginger - same size as garlic</span></li>
<li><span itemprop="ingredients">Cashew bits - 2 tbsp</span></li>
<li><span itemprop="ingredients">Khus khus/Poppy seeds - 1 tbsp</span></li>
<li><span itemprop="ingredients">Warm water to soak cashew and khus khus</span></li>
<li><span itemprop="ingredients">Fresh cream - 1 cup</span></li>
<li><span itemprop="ingredients">Water - 1/2 cup</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
<li><span itemprop="ingredients">Cinnamon - a 1 inch stick</span></li>
<li><span itemprop="ingredients">Cloves - 4</span></li>
<li><span itemprop="ingredients">Kasuri Methi - 1 tbsp</span></li>
<li><span itemprop="ingredients">Turmeric Powder - 1/8 tsp</span></li>
<li><span itemprop="ingredients">Red chilli powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Cumin powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Garam masala powder - 1 tsp</span></li>
<li><span itemprop="ingredients">Oil - 1 tbsp</span></li>
</ol>
<div>
<b>How I made it :</b></div>
</div>
<div>
<b>For the koftas :</b></div>
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYEVkQBcho1k1fc1VuPyIQyEGMEorRg1L6-pwir6ar4nA5UhThUhm5_v-5I_QtG67TIQyp48WomO5BH8FMwS5FiojYrmc4nfS72A4aZapark4Of5i_tVnttBJcTU1n4BmVm6j0LuxZUSv/s1600/veggie-kofta-ingredients.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="vegetable kofta recipe" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYEVkQBcho1k1fc1VuPyIQyEGMEorRg1L6-pwir6ar4nA5UhThUhm5_v-5I_QtG67TIQyp48WomO5BH8FMwS5FiojYrmc4nfS72A4aZapark4Of5i_tVnttBJcTU1n4BmVm6j0LuxZUSv/s1600/veggie-kofta-ingredients.jpg" title="vegetable kofta ingredients" width="240" /></a>
<li>Boil the potatoes. </li>
<li>Zap carrot and beans in a microwave safe bowl in the microwave for 3 minutes.</li>
<li>Peel, mash potatoes and add to carrot and beans.</li>
<li>Add chopped green chillies, salt, red chilly powder, cumin powder and garam masala powder.</li>
<li>Add chopped cashew bits, raisins and cornflour.</li>
<li>Taste and adjust seasoning according to liking and shape into balls.</li>
<li>Heat oil for frying.</li>
<li>Fry veggie balls till golden brown and set aside.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3Yoowha0QEJm-wS9fVlhJll-apSC2kPCiYfgnpRKmgwUsqfei6gq5uhpR2b2rtle147a3PDcWzxTFTCNBR_ppPO66YwJx6lLrMIR3mVlTj0l9AukKEUvujJn1OusRRnbgWZTH6mP73sD/s1600/veggie-kofta-balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegetable kofta balls" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3Yoowha0QEJm-wS9fVlhJll-apSC2kPCiYfgnpRKmgwUsqfei6gq5uhpR2b2rtle147a3PDcWzxTFTCNBR_ppPO66YwJx6lLrMIR3mVlTj0l9AukKEUvujJn1OusRRnbgWZTH6mP73sD/s1600/veggie-kofta-balls.jpg" title="vegetable kofta recipe" width="276" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNuksQQgI1KW3iaid-Qa8cfaWhpbIXA6LkdKYyoPcrOb-INnynUVYGmNvOtmsdWV0R8yx7Bv070FdiEjZkIl7UeTA4EBYaX4SKdi5FCOFF632pnei0pwMI7mDfXZC0FUZpYv6X_v11SER/s1600/fried-veggie-kofta-balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegetable kofta recipe" border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNuksQQgI1KW3iaid-Qa8cfaWhpbIXA6LkdKYyoPcrOb-INnynUVYGmNvOtmsdWV0R8yx7Bv070FdiEjZkIl7UeTA4EBYaX4SKdi5FCOFF632pnei0pwMI7mDfXZC0FUZpYv6X_v11SER/s1600/fried-veggie-kofta-balls.jpg" title="vegetable kofta balls" width="400" /></a></div>
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<b>For the Gravy :</b></div>
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<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsKG0o7RM6vbd2hz7cz9Pzx4wqpAEYJZf2EdhjnDHkCzBjnUnVWx4tJvNj1e2YP-nthSPQ1CECcFEKtkpZ5OU38BniHFdi_0AyNnvKWji9AMY2ypvvIUkzQLDK5TLBFrCW7IPRX-tdorz/s1600/fried-onion-veggie-kofta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Vegetable Kofta Recipe" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsKG0o7RM6vbd2hz7cz9Pzx4wqpAEYJZf2EdhjnDHkCzBjnUnVWx4tJvNj1e2YP-nthSPQ1CECcFEKtkpZ5OU38BniHFdi_0AyNnvKWji9AMY2ypvvIUkzQLDK5TLBFrCW7IPRX-tdorz/s1600/fried-onion-veggie-kofta.jpg" title="Vegetable Kofta Gravy Recipe" width="240" /></a>
<li>In a pressure cooker, cook onion and 1 tablespoon of water on high for one whistle.</li>
<li>In warm water, immerse cashew bits and khus khus for 10 minutes.</li>
<li>Puree the onion once the pressure is released.</li>
<li>Grind the cashew and khus khus paste.</li>
<li>Using a mortar and pestle, mash the ginger and garlic.</li>
<li>Heat oil in a pan.</li>
<li>Add the cinnamon and cloves.</li>
<li>Once they crackle and leave out their aromas, add the kasuri methi and fry till fragrant.</li>
<li>Add the onion paste.</li>
<li> Fry the onion paste till it all comes together as shown in the picture to the right.</li>
<li>Add turmeric powder, cumin powder, red chilli powder and fry for 30 seconds.</li>
<li>Now add the pureed cashew and khus khus paste. </li>
<li>Fry for 3-4 minutes till the onion and cashew paste blend together well. Adjust salt.</li>
<li>Add the fresh cream and 1/2 cup water. Allow it to come to a boil.</li>
<li>Add garam masala and turn off heat.</li>
</ol>
<div>
Before serving, place the kofta balls into the gravy and serve hot with rice, pulao or rotis.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0csRL6XnoH9I5teMmT-xnk1gRqQy_zzIdAQIHgYtecrAShziUv27Vja_zRJ6aAaVJagsgzA504OEw07LHnw2tvjk1H8LRTe4kbf0DWw3yS1YWnlsDIDaSpS9EC_KND65yTjwVQHZt_NGh/s1600/veggie-kofta-gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img class="img_thumb" alt="A good dose of veggies making a hearty meal with a rice pulao" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0csRL6XnoH9I5teMmT-xnk1gRqQy_zzIdAQIHgYtecrAShziUv27Vja_zRJ6aAaVJagsgzA504OEw07LHnw2tvjk1H8LRTe4kbf0DWw3yS1YWnlsDIDaSpS9EC_KND65yTjwVQHZt_NGh/s1600/veggie-kofta-gravy.jpg" title="Vegetable Kofta Gravy" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-14512164548810525662014-03-15T14:33:00.000-07:002016-01-07T00:08:51.042-08:00Blueberries!!! From picking to preserving<div dir="ltr" style="text-align: left;" trbidi="on">
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(NOTE: This one has been in the drafts for more than 4 weeks now, but there's not a word I have changed cause it all holds so good and true. I am loving the jam and a friend to whom I had given a bottle gave me a telephone call just to let me know that the jam was really good and that her son too had praised it)</div>
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Here is a glance of the stuff I've been using the preserve for</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83jLSrWNcqj6ws6WcjIDPHOgG4BFR4rN2yX05nu5gfs776sFjC6VadWu37EpK-tUYkE5QdTZATRWkdJeauIez_ud-jsejCMj8TqEsuNC3cfJ-4H09YZFqQTE6kiZCxKOVT8vu0b3aZtaA/s1600/Blueberry-cheesecake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img class="img_thumb" alt="A delightful no bake dessert that is usually a crowd pleaser" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83jLSrWNcqj6ws6WcjIDPHOgG4BFR4rN2yX05nu5gfs776sFjC6VadWu37EpK-tUYkE5QdTZATRWkdJeauIez_ud-jsejCMj8TqEsuNC3cfJ-4H09YZFqQTE6kiZCxKOVT8vu0b3aZtaA/s1600/Blueberry-cheesecake.jpg" title="Blueberry Cheesecake" width="372" /></a></div>
Blueberry Cheesecake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuhNqVjmy-a0ZPU-C5_S4R82JtRPz9iaG2ZQlFkG4H5fP_q83K796fcFcyPG9eysfx7y78STxz1-LqEjzW6K_s46adywMipIXWN1I7-W_TJY1_x8-PMWC_Cgcm1ksWwSBn5AF4qn5G3-O/s1600/blueberry-cream-cheese-cupcakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Blueberry CreamCheese Muffins" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuhNqVjmy-a0ZPU-C5_S4R82JtRPz9iaG2ZQlFkG4H5fP_q83K796fcFcyPG9eysfx7y78STxz1-LqEjzW6K_s46adywMipIXWN1I7-W_TJY1_x8-PMWC_Cgcm1ksWwSBn5AF4qn5G3-O/s1600/blueberry-cream-cheese-cupcakes.jpg" title="Blueberry CreamCheese Muffins" width="288" /></a></div>
Blueberry and Cream Cheese Cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO30WOF9d68l8_rLVZ0VXvK4Sy58WEK7dzMdndAbHiotBCq8ug4iCT4hnhrJJqKvj2UFgP0QuoJs9YvDK9o7LVANaoaRIjYZlEz3aI20AsOg1zVgdPC6m9JK9xH92q1NuoxPbEriszwpW/s1600/blueberry-mint-preserve2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry Preserve" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO30WOF9d68l8_rLVZ0VXvK4Sy58WEK7dzMdndAbHiotBCq8ug4iCT4hnhrJJqKvj2UFgP0QuoJs9YvDK9o7LVANaoaRIjYZlEz3aI20AsOg1zVgdPC6m9JK9xH92q1NuoxPbEriszwpW/s1600/blueberry-mint-preserve2.jpg" title="Blueberry Mint Preserve" width="286" /></a></div>
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A glance through the newspaper while catching up on office gossip caught the words "Pick your own blueberries". Twas an ad by the <a href="http://www.blueberry.co.nz/" target="_blank">400 acre blueberry orchard</a>. Some googling revealed that blueberry season ends mid Jan. I discarded the thought of going blueberry picking thinking I was late and began looking for orchards offering PYO Strawberries. But blueberries sounded more posh so I made the husband make a quick call to confirm if we could go for the blueberry picking and they said they were open all days from 8am. So it was decided that we'd go blueberry picking and if time permitted, go for a trek at the famous Blue Springs. Another post on that coming up real soon. The day before we went, a colleague mentioned the Hamilton gardens as a must visit. So we had a plan.</div>
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Our flatmate joined us but we never really knew who he was picking the berries for. I had instructed the husband to strictly pick the ripe ones and the ones that came with just a slight feather nudge. We both managed to pick 2kgs together. Our flatmate had picked 2.3 kgs single handedly. Imagine my fear when we had to pay for that 2.3 kgs as well. I was hoping and praying that they were all good. Skeptically I opened up the bag which had the berries which he had picked to clean and sort. Kudos to him, they were good enough but now we were stuck with 4.4kgs of blueberries. So, I decided to make a preserve. I had eaten Kitchens of India Strawberry and Mint preserve back in India so I decided to make Blueberry and mint preserve with most of them. Some I used in pancakes, some I froze, some I distributed amongst friends and some are still in the fridge waiting to be used in muffins and the odd baking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbGGBHcwY-eXnTo2V1-RNIYN4wSEir9sH1kg6NE9WxmUTYD68j44b6N5p-4YOq945rw5uCXlIiPefpR0bDsh0EAhNftc21xTy04fxu-ccBrl5pD3y7Wi4m0Yma41KpZiwmZkZ1sdVg8_O/s1600/1463903_1399692280284808_1159447310_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbGGBHcwY-eXnTo2V1-RNIYN4wSEir9sH1kg6NE9WxmUTYD68j44b6N5p-4YOq945rw5uCXlIiPefpR0bDsh0EAhNftc21xTy04fxu-ccBrl5pD3y7Wi4m0Yma41KpZiwmZkZ1sdVg8_O/s1600/1463903_1399692280284808_1159447310_n.jpg" width="320" /></a></div>
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Now, this is the first time I was gonna make a jam/preserve and that too in a huge quantity. My friend had mentioned to me about how canning had to be done and what mason jars were but I had never done something like that before. So I had to google, not only for the canning but to confirm if the combination of blueberries and mint would go well. <a href="http://www.afarmgirlsdabbles.com/2011/08/18/blueberry-jam-with-mint/" target="_blank">This</a> blog confirmed it and had easy to follow instructions for the canning. So all set. The previous evenings, I cleaned and picked the stems from the berries. I also chanced upon Revati's <a href="http://hungryandexcited.com/blog/2013/01/strawberry-jam-ammama-style/" target="_blank">Strawberry jam</a> recipe and decided to use the balsamic vinegar instead of lemon juice. The next morning, I washed them berries and mashed them. Leaving them to macerate in sugar, we headed out to buy jars for canning.</div>
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Briscoes had these real cute vintage mason jars which I picked up. I did see a canning kit for 50$ but decided that it was not something that I should pick up when I was trying something for the first time. After all who knew it would yield 5 jars of delicious yummy jam. Anyways, once back home, I turned on the heat to medium and let the jam and sugar cook. The whole process of making the jam and canning them and sterilizing, etcetera took about 5 hours. We got five 500ml bottles of jam from the 3.5kgs of berries. I added minimal amount of sugar as blueberries are already quite sweet. I gave myself a pat on the back this morning after having the jam on my toast. (Psst.. I had it again with some fresh cream as an after dinner easy dessert just now too)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JkWYEfY1eGtPJa22mx2_-hxhZsZRXrsQsrlCc0S3G4rHKyn8pEe5qmy5gIgiLvUi4uxy_5SVqSa9Ns2WYexd8HRhM93qrDXUvkuwUW7c5a2uuQDyWAbZdtOlvfjZc81vpsLIU_rHd2UQ/s1600/blueberry-mint-preserve1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_742172427"></span><img alt="Blueberry Mint Preserve Recipe" border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JkWYEfY1eGtPJa22mx2_-hxhZsZRXrsQsrlCc0S3G4rHKyn8pEe5qmy5gIgiLvUi4uxy_5SVqSa9Ns2WYexd8HRhM93qrDXUvkuwUW7c5a2uuQDyWAbZdtOlvfjZc81vpsLIU_rHd2UQ/s1600/blueberry-mint-preserve1.jpg" title="Blueberry Preserve Recipe" width="320" /><span id="goog_742172428"></span></a></div>
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Detailed below is the recipe I used as well as how I went about the canning. I am not sure if I've nailed it so I will be putting my jars into the fridge to be on the safe side. </div>
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<a href="http://3.bp.blogspot.com/-CZ1wJP0GI4I/UntKet5ELsI/AAAAAAAACzY/uYxLqtQYsfQ/s1600/20131107_124301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; margin-left: 1em; margin-right: 1em;"><br /></span></a></div>
<br />
<b>Preparation time : </b>1.5 hrs picking by 3, 1 hr cleaning and sorting, 1 hr for macerating<br />
<b>Cooking time : </b>about 1 hour plus extra for canning<br />
<br />
<b>Ingredients <span itemprop="recipeYield">(makes 2.5litres of jam)</span>:</b><br />
<br />
<ol style="text-align: left;">
<li>Blueberries - 12 cups as tightly packed as you can or approximately 2.6kg</li>
<li>Sugar - 2.5 cups</li>
<li>Balsamic Vinegar - 2tbsp</li>
<li>Mint leaves - about 15 leaves</li>
</ol>
<div>
<b>Apparatus required :</b></div>
<div>
<ol style="text-align: left;">
<li>5 canning jars of 500 ml capacity each</li>
<li>1 <a href="https://www.google.co.nz/search?q=pakkad&espv=210&es_sm=93&tbm=isch&source=iu&imgil=-34bn4FBXgY-pM%253A%253Bhttps%253A%252F%252Fencrypted-tbn3.gstatic.com%252Fimages%253Fq%253Dtbn%253AANd9GcQk3y5Cwu8IypMCjqhAUeMZPlgXNkQDltfW80aiZ8rnkmKj4M63zw%253B250%253B166%253BBmPUgzTO0os1pM%253Bhttp%25253A%25252F%25252Fwww.indiamart.com%25252Favanienterprise%25252Fkitchen-equipments.html&sa=X&ei=J2rnUozeA8GMkAXgioCwCA&ved=0CEUQ9QEwAw&biw=1366&bih=643#facrc=_&imgdii=_&imgrc=-34bn4FBXgY-pM%253A%3BBmPUgzTO0os1pM%3Bhttp%253A%252F%252F2.imimg.com%252Fdata2%252FHB%252FLW%252FHELLOTD-2002555%252Fpakkad-disco1-250x250.jpg%3Bhttp%253A%252F%252Fwww.indiamart.com%252Favanienterprise%252Fkitchen-equipments.html%3B250%3B166" target="_blank">pakkad</a> - something with which you can have a good grip of the tops of the jars</li>
<li>5 litre cooker or bigger vessel</li>
<li>Kitchen towels</li>
<li>2 frozen spoons - keep stainless steel spoons in freezer while you get your jam cooking</li>
</ol>
</div>
<div>
<b>How I made the blueberry mint preserve :</b><br />
<b>Sterilizing the bottles :</b></div>
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<div>
<span itemprop="recipeInstructions"></span><br />
<ol style="text-align: left;">
<li>In the cooker heat water till the brim such that it will immerse completely the bottles that you will be using for preserving.</li>
<li>Place only the bottles without the lids in the water and boil for 10 minutes. </li>
<li>For the lids, do not boil as if you are using the seals, the heat will melt the rubber coating. Just place in warm water and let it simmer.</li>
</ol>
<b>Onto the jam :</b><br />
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ucAbnMJu5_yi3GKDWGEGDxH9oSQ4rq_a1waNOYdFoKdGCucZAav4W-WUQeO7R_Tob1X46HAAZZEi2anmJ50TAUuINP4Zw60BYSvbsGRKnU0xyocV51gjg3JVuwhoESXRc2xXV22ZnSJm/s1600/20140127_141146.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Preserving" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ucAbnMJu5_yi3GKDWGEGDxH9oSQ4rq_a1waNOYdFoKdGCucZAav4W-WUQeO7R_Tob1X46HAAZZEi2anmJ50TAUuINP4Zw60BYSvbsGRKnU0xyocV51gjg3JVuwhoESXRc2xXV22ZnSJm/s1600/20140127_141146.jpg" title="Canning" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KhaaSRLjDwxORd-T7c_Yx0xKX_uLvVp38kAVxZ61hc1mzqmZHJtzuvEZ49yYyQFWPRNt5ZpM5b7pmTsLAngw1rZZQCZERyNxkIRyEx-bgGiXRjgN5xcfqd_wc-z8D-ocpssE4XSd3Axo/s1600/blueberry-mint-preserve3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Blueberry Preserve" border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KhaaSRLjDwxORd-T7c_Yx0xKX_uLvVp38kAVxZ61hc1mzqmZHJtzuvEZ49yYyQFWPRNt5ZpM5b7pmTsLAngw1rZZQCZERyNxkIRyEx-bgGiXRjgN5xcfqd_wc-z8D-ocpssE4XSd3Axo/s1600/blueberry-mint-preserve3.jpg" title="Blueberry Mint Preserve" width="320" /></a><span itemprop="recipeInstructions">
<li>Wash mint leaves and keep aside to dry</li>
<li>Wash and pick blueberries, sorting them so as to remove rotting ones. Overripe or underripe is perfectly fine for the jam. Remove any stems. Infact, I kept the just ripe ones for making muffins or froze them for use later in the year.</li>
<li>In a huge pan, throw in the blueberries and mash them. I used my hands and the potato masher. Hands have a better effect.</li>
<li>Add the sugar and let it macerate for about an hour.</li>
<li>Turn on heat on medium and let it slowly come to a boil. </li>
<li>When it comes to a boil, keep stirring frequently to prevent any sticking/burning. Continue doing this for about 20 minutes.</li>
<li>You could also do this on high flame if you are going to be constantly on watch and stirring.</li>
<li>To test for doneness, use frozen spoons as suggested <a href="http://www.afarmgirlsdabbles.com/2011/08/18/blueberry-jam-with-mint/" target="_blank">here</a>. Take a spoon at a time from the freezer. Dip in jam and place back in the freezer until neither cold nor hot. Since I was cooking on medium to low flame, it was not that hot. In less than a minute, it was at room temperature and was set. I did give it a boil for a few extra minutes just to be doubly sure. I love the consistency of my jam. It is not to runny and not too thick. It is easily spreadable and mixes well in cream for desserts. </li>
<li>Throw in the balsamic vinegar and mint leaves.Turn off heat and let these sit for about 5 minutes.</li>
<li>Now put the hot jam into the bottles leaving 1 inch from the top.</li>
</span></ol>
<b>Sealing the bottles</b><br />
<ol style="text-align: left;"><span itemprop="recipeInstructions">
<li>Place the seals and screw up the lid until finger tight and place into the hot water in the cooker or any vessel which ensures that it is completely immersed. Boil for 10 minutes. Take out and leave in a corner untouched for at least 12 hours. I did hear from my colleague who made 18 bottles of plum jam that the best way is to allow them to cool as slowly as possible and they kept theirs under a blanket. By the time I had known this, my jam had already cooled down. So you could try that. His grandmother made jam that way and they had jam even after she had sadly passed on.</li>
<li>Inspect all bottles after 12 hours. If the lid of any of them can be pushed further, it means the seal has failed. These need to be kept in the fridge and used first. The others are good to be used for up to a year. </li>
</span></ol>
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<ol style="text-align: left;"><span itemprop="recipeInstructions"></span></ol>
<span itemprop="recipeInstructions"></span></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-13305279512906078602014-02-05T21:39:00.000-08:002016-01-07T00:09:25.541-08:00Eggless Whole Wheat Thumbprint cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Background daemon threads running every now and then in the back of my mind - gotta use up the jams, gotta use up the whole wheat flour before it expires, expiry date of cream is nearing, expiry date of milk is nearing and so on. It is so difficult to live in a developed country where everything is sold in bulk. So what do I do with all the store bought jam? I now have 3 jars of homemade blueberry preserve (recipe coming soon - blame on laziness to edit the pictures) and so had to get rid of the store bought jam especially since we had stocked up on them during the "super deal of the week" at the supermarket. No, I don't want to be done with my own preserve, I want them to last as long as I possibly can but before they expire. I was too lazy to make <a href="http://jyothi-chhabria.blogspot.in/2012/07/whole-wheat-pop-tarts.html" target="_blank">these</a> whole wheat pop tarts so I decide to take a short cut and try my version of the jim jam biscuits that I so loved from britannia.<br />
<br />
Super easy and super fast. Not to forget the heady wafts of the butter as the cookies bake. Not only was I in seventh heaven while they baked but later too when Pras downed them one after another without allowing them to completely cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4FlRBHNGNxTC1CSUuMNQ1j8pdT7WOM4Bvhwe5yXad9kliddZChEY7m9pxJM_MdGICm2gPbMuTAmIvD-HD1YZp7Aq54JV4Yj2gkgockbS5Z3jS7nMIDLI6CJ47OTU6zuc3Z2-Ljh_5zsV/s1600/1504150_10151945146980197_41451565_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft Sweet Sublime! These bite size wonders disappear in no time" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4FlRBHNGNxTC1CSUuMNQ1j8pdT7WOM4Bvhwe5yXad9kliddZChEY7m9pxJM_MdGICm2gPbMuTAmIvD-HD1YZp7Aq54JV4Yj2gkgockbS5Z3jS7nMIDLI6CJ47OTU6zuc3Z2-Ljh_5zsV/s1600/1504150_10151945146980197_41451565_n.jpg" title="thumbprint cookies recipe" width="320" /></a></div>
<br />
<b>Ingredients (Makes 28 cookies of 2cm diameter each) :</b><br />
<br />
<ol style="text-align: left;">
<li><span itemprop="ingredients">Whole wheat flour - 1 cup</span></li>
<li><span itemprop="ingredients">Chilled unsalted butter cut into cubes - 100g</span></li>
<li><span itemprop="ingredients">Ice cold water - 1/4 cup</span></li>
<li><span itemprop="ingredients">Salt - 1/4 tsp</span></li>
<li><span itemprop="ingredients">Jam/Preserve - enough to fill all the cookies</span></li>
</ol>
<div>
<b>How I made the thumbprint cookies:</b></div>
<div>
<ol style="text-align: left;">
<li>In a food processor bowl, add the flour and salt.</li>
<li>Pre-heat the oven to 190 degree C.</li>
<li>Add the chilled cubed butter.</li>
<li>Turn on the food processor and wait till the flour starts to form crumbs.</li>
<li>Now, start slowly pouring in the cold water. You may not need the entire amount. You need to add just enough to get the dough to come together in a lump. </li>
<li>Stop the food processor. Split the dough into small balls of desired size.</li>
<li>Take each ball in your right hand and make a deep impression with your thumb. You may need to adjust the other sides which could get a bit thick. Place onto a baking sheet/tray. The cookies have enough butter so there is no need to grease the tray. Repeat for all other balls. </li>
<li>Bake for 12 minutes in the oven.</li>
<li>Now take the cookies out of the oven. Don't turn off the oven yet. Put in the jam into each of the cookies. Don't overfill as it will ooze over. You may need to press the cookies a bit as the centres may have risen.</li>
<li>Bake for another 8-10 minutes.</li>
<li>Cool </li>
</ol>
<div>
I am not sure how long they will stay as ours were over before I knew it. I am going to make it a point to make better use of the oven and bake in slightly larger quantities and that should not be a problem cause you can see how easy it is to make eggless wholewheat thumbprint cookies.</div>
</div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-35422422094112190422014-01-20T00:04:00.000-08:002016-01-07T00:09:45.401-08:00Banana Cake with Coconut Cream frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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So it was a perfect coincidence, the husband's birthday on Friday and having to make molten chocolate cake for my cooking course assignment. All the ingredients were hastily purchased on the way home but a sudden change in plan on seeing the sole ripe banana in the fruit basket. I succumbed to its beckoning.<br />
I have made banana cake multiple times before and <a href="http://jyothi-chhabria.blogspot.co.nz/2011/01/banana-cake.html" target="_blank">here </a>is one of my older recipes. A colleague used to make it for her daughter and seeing how simple it was, I would make it every now and then. I remembered the banana cake slice that we were served after the HP Walkathon in 2012 and did some tweaking, adding some cinnamon. The result was really good and the cake was almost gone by the end of Friday. I am sure that had we not gone out for dinner, we would have licked the plate clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhvk1zXyfDpPfHb-YjQXBcSqhlwtyvFfOBze6rzou2eGDMl4epjk82r0mUp0B4JlABDLCqqep7z1vOmh67vRx8ZwI4_QMDhqwOW3CbyBfFTdTwou_KgPVblKi78qGogNuy7_PvNXnljS4/s1600/IMG_20140117_062117%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="An easy throw together cake split into layers and finished with a light frosting using coconut cream" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhvk1zXyfDpPfHb-YjQXBcSqhlwtyvFfOBze6rzou2eGDMl4epjk82r0mUp0B4JlABDLCqqep7z1vOmh67vRx8ZwI4_QMDhqwOW3CbyBfFTdTwou_KgPVblKi78qGogNuy7_PvNXnljS4/s1600/IMG_20140117_062117%5B1%5D.jpg" title="Banana Cake Recipe" width="640" /></a></div>
Now since I was<br />
all set to make the molten chocolate cake, I did not have any cream and so used coconut cream for the frosting. Ironic that I used milk in the cake but a vegan frosting(duh!! Isn't life full of choices?). On a happy note, banana and coconut - perfect mallu combination for the perfectly mallu husband. (No, he won't accept it).<br />
<br />
Now, from my cooking course, I do know that the shape/size of the baking tin do affect the results. Hence, I am sharing here the details of the tin that I used. Also please do read the tips below. A good friend did indicate this to me when we joined a online baking partners group but it did not answer all the questions and neither did I do much investigation back then.<br />
<br />
<b>Ingredients (For a 20 cm diameter circular cake): </b><br />
<br />
<ol style="text-align: left;">
<li><span itemprop="ingredients">All purpose flour : 1/2 cup</span></li>
<li><span itemprop="ingredients">Whole wheat flour : 1/2 cup</span></li>
<li><span itemprop="ingredients">Baking powder - 1 tsp</span></li>
<li><span itemprop="ingredients">Sugar - 1/2 cup</span></li>
<li><span itemprop="ingredients">Salt - 1/8 tsp</span></li>
<li><span itemprop="ingredients">Banana - 2 medium sized(15cm) ripe</span></li>
<li><span itemprop="ingredients">Egg - 1 </span></li>
<li><span itemprop="ingredients">Oil - 1/4 cup</span></li>
<li><span itemprop="ingredients">Cinnamon stick - 2inch long, 0.7mm thick</span></li>
<li><span itemprop="ingredients">Vanilla essence - 1 tsp</span></li>
<li><span itemprop="ingredients">Milk - 2 tbsp</span></li>
<li><span itemprop="ingredients">Walnuts - 1/4 cup chopped(optional)</span></li>
</ol>
<div>
<b>For the frosting :</b></div>
<div>
<ol style="text-align: left;">
<li>Coconut cream - 1 tin</li>
<li>Sugar - 4 tbsp</li>
<li>Cocoa powder - for dusting</li>
</ol>
</div>
<br />
<b>How I made it:</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat the oven to degree 180 degree C.</li>
<li>Prepare your baking tin by applying/spraying oil and then dusting lighting with some flour.</li>
<li>In a bowl, mix ingredients 1 to 5.</li>
<li>In a blender/mixie jar, blend ingredients 6 to 10.</li>
<li>Now mix the dry ingredients in 3 to the wet ingredients in 4. Mix to combine. Do not beat. Fold in the walnuts if using some.</li>
<li>If the batter is too thick, add milk till it comes to folding consistency. By folding consistency I mean that the batter should not fall in lumps when poured from the ladle. It should fall like a nice ribbon.</li>
<li>Quickly pour this into the prepared tin and bake for 30 minutes. Once I had poured the batter into the tin, it was about 1.5 inch in thickness.</li>
<li>Allow it to cool completely.</li>
<li>Now, take a piece of thread - enough to go around the whole cake.(double the length if required). Use this thread to cut the cake into halves. Take one end of the thread and hold in a position midway through the height of the cake. Take the other end around the cake trying to maintain the height and bring the two ends of the thread together. Now pull the thread ends in opposite directions such that they pierce through the cake and become straight and taut in the middle of the cake, ensuring the cake is completely cut into two.Take the top layer aside and turn it upside down.</li>
<li>Beat the coconut cream till stiff peaks form. Add sugar and mix well. </li>
<li>Spread half of this coconut cream on the bottom half of the cake. Place the top half of the cake on top of the bottom half. Spread the remaining coconut cream and using a strainer, sprinkle cocoa powder.</li>
</ol>
<div>
<b>Tips :</b></div>
<div>
<ul style="text-align: left;">
<li>Use the mentioned tin size or a suitable replacement in another shape. This is very important as the size of the tin decides how long the cake is to be baked as well as the temperature setting. A rough idea would be that heat penetrates at the rate of 0.0014cm per second through water. Now the cake is mostly water, so measure the thickness of your cake and accordingly bake. Also remember that the heat will diffuse from both directions if using a proper OTG. So that affects the cooking time as well. </li>
<li>If not using the frosting, you could increase the sugar to 3/4 cup but this could make the cake too sweet depending on the sweetness of the bananas used. So go with your inner gut feeling. The bananas I used were sweet without the frosting itself. The frosting is not very sweet as it is a few tablespoons of sugar.</li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-47554567339862899362014-01-13T23:20:00.000-08:002016-01-07T00:10:04.536-08:00Radish/Mooli Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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Okay, never ever use bare hands to handle the radish in this recipe. Ever! I made this after so long that I forget and ended up having redness and itching on the back of my hand for about an hour. The itching has reduced, thanks to the coconut oil but the redness still persists. Anyways, getting back to the post.<br />
<br />
Another one of my favorites. Parathas are generally loved but stuffed parathas make me feel like I am eating something healthier. Despite their foul smell, these parathas are so delicious that they can hardly be avoided.<br />
<br />
Radish is an edible root vegetable. Baby radish are used in salads raw. In South India, they are added to sambar and in North India, made into parathas. In Mexico, they have a special radish festival wherein carvings on radish are displayed at common spots.<br />
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Radish juice is considered to have cleansing powers and is good for the kidney. Some also believe that it helps fight cancer. Adding to all those benefits, this recipe ensures to make maximum use of this veggie, so do try it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bFoMg5mvzwJOkVypJ1LItLER0Gd61cnj0GLsLukrglv1o1JZtO3nZqXWnkmkaas7DF1KhIU8gr280GyxYzMmiuLsrPUq8V4t2N9AVTxNnW7wOqHcto7V_wj0XOLrPuPykcPF2idghTcs/s1600/IMG-20140114-WA0005%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img class="img_thumb" alt="Divine Indian flatbread stuffed with a spiced raddish filling and cooked in desi ghee" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bFoMg5mvzwJOkVypJ1LItLER0Gd61cnj0GLsLukrglv1o1JZtO3nZqXWnkmkaas7DF1KhIU8gr280GyxYzMmiuLsrPUq8V4t2N9AVTxNnW7wOqHcto7V_wj0XOLrPuPykcPF2idghTcs/s640/IMG-20140114-WA0005%5B1%5D.jpg" height="640" title="Radish Paratha Recipe" width="388" /></a></div>
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<b>Preparation time : </b>40 minutes - depends on what method is chosen to extract the radish juice<br />
<b>Cooking time : </b>2 minutes per paratha<br />
<br />
<b>Ingredients:</b><br />
<b>For the stuffing:</b><br />
<br />
<ol style="text-align: left;">
<li><span itemprop="ingredients">Radish - 2 medium sized</span></li>
<li><span itemprop="ingredients">Cumin Seeds - 1 tsp</span></li>
<li><span itemprop="ingredients">Kasuri methi - 1 tsp</span></li>
<li><span itemprop="ingredients">Turmeric powder - 1/4 tsp</span></li>
<li><span itemprop="ingredients">Red chilli powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Amchoor/Dry Mango powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Oil - 1 tbsp</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
</ol>
<div>
<b>For the dough:</b></div>
<div>
<ol style="text-align: left;">
<li>Whole wheat flour - I usually take enough to make a smooth dough with the extracted radish juice. So start with a little and add as you go.</li>
<li>Salt to taste</li>
<li>Oil - 1 tbsp</li>
<li>Radish juice - extracted when making the above stuffing. You can use plain water as well.</li>
</ol>
<div>
<b>How I made it :</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Wash and scrape the radish.</li>
<li>Grate the radish. A medium sized grater will do.</li>
<li>Now, extract the juice from the grated radish. You could either use a muslin cloth or wear a food grade glove and squeeze handfuls of radish. Retain this juice. Remember that the more juice you remove, the better. The drier the filling/stuffing, the easier it will be to roll out the paratha.</li>
<li>In a pan, heat 1 tbsp oil.</li>
<li>Put in the cumin seeds.</li>
<li>Once they start to change colour, add the kasuri methi.</li>
<li>In 30 seconds, put in the red chilli powder. </li>
<li>Before the red chilli powder starts to burn put in the turmeric powder, grated juiced radish and salt to taste.</li>
<li>Fry till the radish goes as dry and all the masalas are well mixed. </li>
<li>Now add the mango powder. Mix well and let the stuffing cool. Taste and make adjustments to your taste. </li>
<li>While the stuffing cools, made the whole wheat dough. Mix the flour, salt, oil and radish juice to make a nice smooth soft dough. The dough when pressed with a finger should kind of bounce back. Make sure it is not too watery/sticky as that will make it harder to roll out. Start with a little flour and keep adding as you go as it is not possible to give an exact measurement. The amount of radish juice will differ based on size, freshness and effectiveness of juicing method used. </li>
<li>Now, split the dough into small balls.</li>
<li>Roll each ball out into a disc of about 5mm thick.</li>
<li>Place a sufficient amount of stuffing, proportional to the size of the disc in the centre.</li>
<li>Pull the ends together as can be seen in the collage above. </li>
<li>Apply some dry flour and roll out into a thin disc. Don't worry if the dough comes apart. You can always patch it up with some dry flour. Just ensure that you have the filling spread evenly around and the thickness of the paratha/disc is uniform throughout. </li>
<li>Repeat for all the balls made in step 12, provided there is enough filling. Else use this dough to make simple plain parathas.</li>
<li>Heat a tawa/flat pan. </li>
<li>One at a time, place the rolled out parathas on the hot pan. Once you see that there are small air pockets forming, apply some oil/ghee and then turn. Lower the heat and let this cook for about a minute or until maillard reaction kicks in and there are enough brown spots. Apply pressure with the means of a flat ladle to help uniform cooking of all areas of the paratha. Turn, increase heat. Apply more oil/ghee if desired. Cook till maillard reactions cause brown spots- about 40 seconds.</li>
</ol>
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Serve hot with curd/pickle/papad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSII_qasoOStCUsXY-x2l8IDIe3x44S5STXJqtX14BwqRiVu0dZ6RqfbDQQQSzHBXYzExO5DVBJpfb2KRPAbm8uH2CW7e2UK2pz0aUnckeBiY-Kg_5wIdb2vsF-q-sKAF9rcriF3aeKeQ/s1600/20140114_191325%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSII_qasoOStCUsXY-x2l8IDIe3x44S5STXJqtX14BwqRiVu0dZ6RqfbDQQQSzHBXYzExO5DVBJpfb2KRPAbm8uH2CW7e2UK2pz0aUnckeBiY-Kg_5wIdb2vsF-q-sKAF9rcriF3aeKeQ/s640/20140114_191325%5B1%5D.jpg" height="640" width="480" /></a></div>
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<b>Tips:</b></div>
<div>
<ul style="text-align: left;">
<li>If you do get redness and itching from handling the radish, apply coconut oil and wave your hand up and about in the air, even if people think that you are crazy. Breathe! It will subside and all will be well.</li>
<li>Make the stuffing as dry as possible to enable easy rolling.</li>
<li>Make the chapati dough as smooth and non-sticky to enable easy rolling.</li>
</ul>
<div>
<b>Trivia :</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Maillard reactions, named after a scientist, are those reactions which cause the browning of food. These occur at temperatures of 120 degree C. It is these maillard reactions that provide that awesome taste to food. Yes, some food have their own flavour but it is this which enhances that flavour as well as the aromas that our nose detect. It is basically a chemical reaction of carbohydrates and proteins in amino acids which releases many sub compounds. These sub compounds are very volatile and escape easily into the air. </li>
</ul>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-39484297767932653502014-01-11T18:22:00.000-08:002016-01-07T00:10:37.496-08:00Assorted eggless pull apart rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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All of a sudden I was seeing a lot of pictures of eggless pull apart garlic rolls on all social networks and I thought that I should give them a try. If so many people could get it right, so could I. I shuddered at the thought of Pras's reaction as I remembered the failed attempts at baking bread in my combo microwave back in India. I decided to stick to the <a href="http://www.cookingandme.com/2010/11/garlic-pull-apart-rolls-recipe-step-by.html" target="_blank">recipe </a>and do as it says. I succeeded the first time and so the next time, I not only used half the quantity of whole wheat flour but also used my own fillings. An easy snack for those lazy weekends at home.<br />
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My first attempt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtG9ChlfpoKv9u6Z5FzllBaT0mNYpDZdvGPj2Vx16jjn4STxAXXEqq7k3GIn64h1VfSbQA1Bz21NKoicKSxximK0LUwUkO6eXAAh7uqJxVlg5Ss5-m0Skgo5RIxMv-4WB6Y6YpOrpTtmx/s1600/DSC_1124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pull Apart Rolls" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtG9ChlfpoKv9u6Z5FzllBaT0mNYpDZdvGPj2Vx16jjn4STxAXXEqq7k3GIn64h1VfSbQA1Bz21NKoicKSxximK0LUwUkO6eXAAh7uqJxVlg5Ss5-m0Skgo5RIxMv-4WB6Y6YpOrpTtmx/s1600/DSC_1124.JPG" title="Eggless Pull Apart Garlic Rolls" width="640" /></a></div>
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Second time around<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyWQ9cZ78a4Rc_I1aAUiaO_otUauG_HlhUJslAKZl3WxGRakcLnDsiyarbnW3dGujfClHYbBXqgXPQqFGEf7w9NPnrlVowZZkRagFkAszjKbFxkv5bWmGTZUNiuNFs7SyR8NfdsUIrtTX/s1600/DSC_1152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyWQ9cZ78a4Rc_I1aAUiaO_otUauG_HlhUJslAKZl3WxGRakcLnDsiyarbnW3dGujfClHYbBXqgXPQqFGEf7w9NPnrlVowZZkRagFkAszjKbFxkv5bWmGTZUNiuNFs7SyR8NfdsUIrtTX/s1600/DSC_1152.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iLh70ewtbLNBJi4d2OxoZ2e44hWXHGMMlKk0h6au0onhFOXAg0YRyxcTpRHN58vjud-9dYHqtsreA42B4Q9uM2tjM9e7s_1SuDgT_5zO5OLh_iCs8CXIeTHxtFnGsjM6yCWqgE9m6er_/s1600/PullApartRolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A fulfilling snack/accompaniment sure to leave your kitchen smelling divine" class="img_thumb" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iLh70ewtbLNBJi4d2OxoZ2e44hWXHGMMlKk0h6au0onhFOXAg0YRyxcTpRHN58vjud-9dYHqtsreA42B4Q9uM2tjM9e7s_1SuDgT_5zO5OLh_iCs8CXIeTHxtFnGsjM6yCWqgE9m6er_/s400/PullApartRolls.jpg" width="398" /></a></div>
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<b>Preparation Time : </b>5 minutes or nill depending on the filling that will be used<br />
<b>Cooking Time : </b>30 minutes for baking. An additional hour and a half for proofing the bread<br />
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<b>Ingredients <span itemprop="recipeYield">(8 rolls)</span>:</b><br />
<b>For the bread:</b><br />
<ol>
<li><span itemprop="ingredients"><strike>Whole wheat flour - 3/4 cup</strike></span></li>
<li>All purpose flour/Maida - <strike>3/4 cup</strike>1.5 cups With Whole wheat, they are harder if kept for the next day</li>
<li>Sugar - 1 tbsp</li>
<li><span itemprop="ingredients">Salt - 1 tsp</span></li>
<li><span itemprop="ingredients">Water - lukewarm - 1/2 cup+1tbsp</span></li>
<li>Olive oil - 1tbsp + 1tbsp</li>
<li><span itemprop="ingredients">Yeast - fast action - 1/2 tbsp - I used Edmonds yeast and don't think I am going to look at any other yeast brand as long as I am in NZ.</span></li>
</ol>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUfeRWMiYyLpVOFYWXfXUf1aIPziY7Yycu_NCaNWcEcprdgSt_m4khOSBCJKZsAsgHpCqjLvhMKdCK4ax03reTl1JdCd_VV28jWpJlZR6ph4V4bnFWiP5Xtr0gOZ-PwIooNrwCVt_QQft/s1600/DSC_1153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="pull apart rolls ingredients" border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUfeRWMiYyLpVOFYWXfXUf1aIPziY7Yycu_NCaNWcEcprdgSt_m4khOSBCJKZsAsgHpCqjLvhMKdCK4ax03reTl1JdCd_VV28jWpJlZR6ph4V4bnFWiP5Xtr0gOZ-PwIooNrwCVt_QQft/s1600/DSC_1153.JPG" title="pull apart rolls ingredients" width="320" /></a><b>For the filling :</b></div>
<div>
<ul style="text-align: left;">
<li><b>Garlic butter filling</b></li>
</ul>
<ol style="text-align: left;"><ol>
<li>6 tbsp butter</li>
<li>2 cloves of garlic</li>
<li>2 tbsp chopped coriander or basil or oregano</li>
</ol>
</ol>
<ul style="text-align: left;">
<li>Caramelized onion chutney</li>
<li>Dark chocolate chips and freshly grated coconut</li>
<li>Peanut butter</li>
</ul>
</div>
<div>
<b>How I made it :</b><br />
<b>Step 1 : Proofing the dough</b></div>
<div>
<ol style="text-align: left;"><span itemprop="recipeInstructions">
<li>In a bowl, warm the water such that it is lukewarm - about 40 degree C.</li>
<li>Dissolve in the sugar and salt. </li>
<li>Add the yeast and set aside.</li>
<li>Mix in the two flours and add 1 tbsp of olive oil. </li>
<li>Once the yeast mixture is nice and frothy/cloudy, add it in. </li>
<li>Mix the dough which gets less sticky as you knead it. </li>
<li>Once the dough comes together, apply oil on the outside. Cover with a damp cloth and set aside in a warm area for about an hour, till the dough doubles in size. I usually keep mine in direct sunlight</li>
</span></ol>
<b>Step 2 : Assembling the roll and further proofing</b></div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvZ4cNw4mmZ8Nz8mMOQbFslxaGknzr56JNGog1AhkGaXO2iSsynfL24tNk4B6_mGaet2nVIrEigWucfm4Eat5eMsXEcuQD_kDzKxwXc1Bs6n5522ZBongkX15mFy62QspPIiczDAcW_JB/s1600/20140112_104232%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="pull apart rolls stuffing" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvZ4cNw4mmZ8Nz8mMOQbFslxaGknzr56JNGog1AhkGaXO2iSsynfL24tNk4B6_mGaet2nVIrEigWucfm4Eat5eMsXEcuQD_kDzKxwXc1Bs6n5522ZBongkX15mFy62QspPIiczDAcW_JB/s1600/20140112_104232%5B1%5D.jpg" title="how to pull apart rolls" width="240" /></a>
<li>Knock the dough down and then split it into 4 smaller balls. </li>
<li>Roll out each into a long rectangular shape of about 1/2 inch thickness.</li>
<li>Spread the filling of your choice.</li>
<li>Roll from one end to another.</li>
<li>If they are too big, cut them into 2 inch long cylinders. </li>
<li>Make them stand with the cut side facing up on a baking tray.</li>
<li>Apply some more oil on each of them. If making them with the garlic butter, you could use the remaining garlic butter instead of oil. </li>
<li>Set aside for proofing for at least 20 minutes.</li>
</ol>
</div>
<div>
<b>Step 3: Baking</b></div>
<div>
<ol style="text-align: left;">
<li>Place the rolls in a pre-heated oven at 180 degree C and bake for 30 minutes. </li>
</ol>
<div>
Serve hot with a cup of tea or coffee. They disappear in no time so don't hesitate to make more.</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEP98jEErxY1pCY2h69gOBl5U4P7O-Pq2jrQVUiNFX7Bi7NHmfqXMTNh674-F6-hqUxH4UIzy09gx6nGaByCt7IXEhcK_WeKtvFr32hOHlAZlWXidlLFniDow-B7J-OKBDkzA86Fbc282/s1600/20140112_122814%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEP98jEErxY1pCY2h69gOBl5U4P7O-Pq2jrQVUiNFX7Bi7NHmfqXMTNh674-F6-hqUxH4UIzy09gx6nGaByCt7IXEhcK_WeKtvFr32hOHlAZlWXidlLFniDow-B7J-OKBDkzA86Fbc282/s1600/20140112_122814%5B1%5D.jpg" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-36677443751434042312014-01-11T17:32:00.000-08:002016-01-07T00:11:13.351-08:00Panneer Potato Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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Living in a developed country means "<b>HUGE</b>". Almost nothing is under a kilogram at most supermarkets. Further, this is how one feels one is getting the bang for the dollar being spent. Like I felt when I picked up milk 2 weeks ago. Yes, 2 weeks ago. Coming from India where the milk would not last more than a day, here milk lasts for weeks. <strike>It is on my to do list to find out what it is that they add to make the milk last this long.</strike>(A friend clarified that the milk sold here is boiled and packed and therefore lasts longer. Thanks) So, I knew we would not consume all of the milk before the "best by" date and so I made some home made panneer. I use my blog as my recipe journal as well, which means, I revisit my own blog to check the recipe of dishes I have tried. Mom's panneer fingers are not on this as it is a business secret for C-store. So obviously, I don't have any written record of the recipe. Being in different time zones from your mother doesn't help either especially when she is definitely going to be fast asleep at the time that you are cooking up your meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAT6pYJgSBmT-91SHDCkN-0FGEypfs0hnqHOImN3gq-VjC-2_fXY-j6qARR8htgsH4JL9wgu-4UZxiUSd6DsXfNtbYKKDX0Nm-RF6SWPA1YS7xdN-pBR1X-hVfmFVh-FT13tiddjHnxSR/s1600/1503372_10151897825985197_2136834410_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img class="img_thumb" alt="Two of India's vegetarian snack favorites come together to make an even tastier snack" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAT6pYJgSBmT-91SHDCkN-0FGEypfs0hnqHOImN3gq-VjC-2_fXY-j6qARR8htgsH4JL9wgu-4UZxiUSd6DsXfNtbYKKDX0Nm-RF6SWPA1YS7xdN-pBR1X-hVfmFVh-FT13tiddjHnxSR/s1600/1503372_10151897825985197_2136834410_n.jpg" title="Panneer Potato Cutlets" width="640" /></a>So I just put together things that would make a good cutlet and it was good. </div>
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<b>Ingredients <span itemprop="recipeYield">(makes about 25 cutlets, each of about 1.5cm in diameter)</span> :</b></div>
<div>
<b>For the panneer :</b></div>
<div>
<ol style="text-align: left;">
<li><span itemprop="ingredients">Milk (Full fat works best and avoid UHT/long life milk) - 1 .25 litres</span></li>
<li><span itemprop="ingredients">Curd/Yoghurt - 4 tbsp</span></li>
<li><span itemprop="ingredients">Vinegar - 1/2 tsp</span></li>
</ol>
<div>
<b>For the cutlet :</b></div>
</div>
<div>
<ol style="text-align: left;">
<li><span itemprop="ingredients">Panneer - from the above or about 3/4 cup of shredded/grated/minced panneer</span></li>
<li><span itemprop="ingredients">Potatoes - 1 large boiled, peeled and mashed</span></li>
<li><span itemprop="ingredients">Green Chilly - 2 sliced thinly or chopped</span></li>
<li><span itemprop="ingredients">Red chilly powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Garam masala powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Bread crumbs - about 1/4 cup + more for dusting - see tips</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
<li><span itemprop="ingredients">Oil for frying</span></li>
</ol>
<div>
<b>How I made it :</b></div>
</div>
<div>
<span itemprop="recipeInstructions"></span><br />
<ol style="text-align: left;"><span itemprop="recipeInstructions">
<li>Pour the milk into a pan and bring to a boil.</li>
<li>Just as the milk boils lower the heat and put in the curd and vinegar. </li>
<li>Mix well till you see the milk curdle and the fat separate. </li>
<li>Turn of heat. Drain the water to get fresh soft homemade panneer. Squeeze out as much water as you can from the panneer. This water can be retained and stored to be added to dough to make softer rotis or make <a href="http://jyothi-chhabria.blogspot.co.nz/2012/09/homemade-butter-naan.html" target="_blank">naan</a>.</li>
<li>Now, add the panneer to the potato, green chillies, red chilly powder, garam masala powder. </li>
<li>Adjust the salt. </li>
<li>This may be a bit sticky so add the bread crumbs to make a dough that is not too sticky. Alternately, put into airtight container and leave in fridge overnight. </li>
<li>Heat oil in a kadai - sufficient to deep fry.</li>
<li>Spread more bread crumbs on a paper or flat plate.</li>
<li>Make small discs out of the dough. Dunk in more bread crumbs and press in those bread crumbs. Keep aside.</li>
<li>Once oil is hot, deep fry the discs on both sides until golden brown.</li>
</span></ol>
<span itemprop="recipeInstructions"></span><br />
<div>
Serve hot with pudina chutney or tomato sauce or mustard sauce</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dqeyHcGhPno/UtHvYMJT5XI/AAAAAAAADXs/HcL0IhrZtR8/s1600/DSC_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="http://1.bp.blogspot.com/-dqeyHcGhPno/UtHvYMJT5XI/AAAAAAAADXs/HcL0IhrZtR8/s1600/DSC_1147.JPG" width="400" /></a></div>
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<div>
<b>Tips :</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>You can make bread crumbs from fresh bread. Just put it into a mixie jar and use the pulse option.</li>
<li>If you want aired out bread crumbs, you could use dried toast or bread dried in the sun. These serve well to form that crust on the cutlets.</li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-70646839973479255582014-01-04T15:06:00.000-08:002016-01-07T00:16:34.829-08:00Sindhi methi machchi curry<div dir="ltr" style="text-align: left;" trbidi="on">
I thought I was done with my grocery shopping for the week. I had told myself that we were eating much more than we should be and soon weighty troubles would be knocking at the door. So I had to be careful. But how could I stop myself from picking up those bitter gourds or that bunch of fresh methi when we had to visit the Indian store for chapati flour? Methi - that flavoursome green which perks up any dish? Yes, the bunch was large.. but it was just 1.5NZD. The husband gave a nod of approval to put it into the basket.<br />
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Once home, we sat about picking the fresh leaves to put them into an airtight container so that they last. Awakening. There was way too much methi than the both of us needed before it would go bad. So we had to fight the deal that we had struck to try to remain vegetarian until mid March. Methi can be bitter so veggie dishes don't require too much of it and it had to be a non-veg dish that could help use up most of the methi.<br />
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After a 8km loop walk around the Orewa estuary, we stopped at the store to pick up some meat. All we could find were pieces of salmon. I picked them up remembering the methi fish curry that Pras gobbled up when we last visited Ooty. So here's how I made the methi fish curry. It is super easy to put together.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ev9pCRVLSnw/UsiP0G-afBI/AAAAAAAADV0/iaUKk6NAcvQ/s1600/DSC_1139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Methi Fish Curry Recipe" border="0" src="http://4.bp.blogspot.com/-ev9pCRVLSnw/UsiP0G-afBI/AAAAAAAADV0/iaUKk6NAcvQ/s640/DSC_1139.JPG" height="425" title="Sindhi Fish Curry Recipe" width="640" /></a></div>
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<b>Preparation time :</b> 15 minutes<br />
<b>Cooking time :</b> 20 minutes<br />
<b><br /></b><b>Ingredients <span itemprop="recipeYield">(serves 6)</span> :</b><br />
<ol style="text-align: left;">
<li><span itemprop="ingredients">Fish - with few bones - 750grams</span></li>
<li><span itemprop="ingredients">Fresh methi/fenugreek leaves - 1 cup finely chopped and densely packed</span></li>
<li><span itemprop="ingredients">Ginger - 2 inch piece</span></li>
<li><span itemprop="ingredients">Garlic - 16 pods</span></li>
<li><span itemprop="ingredients">Green chillies - 6</span></li>
<li><span itemprop="ingredients">Tomatoes - 3 medium sized</span></li>
<li><span itemprop="ingredients">Jeera/cumin seeds - 1 tsp</span></li>
<li><span itemprop="ingredients">Coriander powder - 1 tbsp</span></li>
<li><span itemprop="ingredients">Turmeric powder - 1/4 tsp</span></li>
<li><span itemprop="ingredients">Red chilli powder - 1/2 tsp</span></li>
<li><span itemprop="ingredients">Garam masala - 1 tsp</span></li>
<li><span itemprop="ingredients">Water - as per gravy requirement. I used 1 cup.</span></li>
<li><span itemprop="ingredients">Oil - 1/4 cup</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
</ol>
<div>
<b>How I made it :</b></div>
<div>
<span itemprop="recipeInstructions"></span><br />
<ol style="text-align: left;"><span itemprop="recipeInstructions">
<li>Clean the fish. Cut into 2 inch cubes Salt it and keep it aside.</li>
<li>Make a puree of the tomatoes</li>
<li>Make a paste of the ginger, garlic and green chillies.</li>
<li>Wash the methi and finely chop them.</li>
<li>Now, wash the fish and keep on dry towel.</li>
<li>Heat oil in a wide bottom pan.</li>
<li>Throw in the fish and let them fry till they are half cooked on all sides. About 2 minutes on each side.</li>
<li>Remove the fish pieces.</li>
<li>Throw in the jeera seeds.</li>
<li>Once they crackle, lower the flame and put in the ginger garlic green chilli paste.</li>
<li>Let that fry till the raw smell is gone. About 3 minutes. </li>
<li>Next, throw in all the dry masala powders. Fry for a minute.</li>
<li>Now, put in the methi leaves and let them fry to reduce their bitterness. </li>
<li>After about 4 minutes of frying, put in the tomato puree. </li>
<li>Adjust the salt and let this fry till the fat separates. </li>
<li>Add the water. Once it comes to the boil, add the fish pieces. </li>
<li>Cover and let the fish cook on low flame Took about 10 minutes. </li>
<li>Serve hot with chapatis.</li>
</span></ol>
<span itemprop="recipeInstructions"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_b0JiqbLn8bEnt2VVQATFer3mgWG-w6ackv-iqMCbqEnFpwc91rdwsUnhndqWDgIdutfYNBVkwTNPwN7kLNDZMVMHINkg3BoPQNfWCA7TmrKL6JJIziuBdbV1cDEj5U9Ok4b_Mr8RY5k/s1600/DSC_1133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_b0JiqbLn8bEnt2VVQATFer3mgWG-w6ackv-iqMCbqEnFpwc91rdwsUnhndqWDgIdutfYNBVkwTNPwN7kLNDZMVMHINkg3BoPQNfWCA7TmrKL6JJIziuBdbV1cDEj5U9Ok4b_Mr8RY5k/s400/DSC_1133.JPG" height="400" width="330" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-60290730497268521052013-11-25T23:17:00.000-08:002016-01-07T00:11:41.306-08:00Quickie Breakfast : Rava Dosa<div dir="ltr" style="text-align: left;" trbidi="on">As a child I remember having competition with my elder brother as to who would eat more rava dosas. I just love rava dosas and relive those days each time I make rava dosa for breakfast.<br /><br />This time my hubby topped it up with making a heart shaped dosa for me making this dish even more special.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIQHZiXaLtGUau7Vk4Qs5Y020ShMcErVHWADwH5gHoTgmgQsHYLx7g8UkcP5ni2mzttEYBnf2N-H5H9vgBH9VIGecSITZS9De8oBWbjp-PIKBieiQho9BZ21hbAbuGJO-WcJ-OiaRRR-K/s1600/734169_10151800116455197_1737578788_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIQHZiXaLtGUau7Vk4Qs5Y020ShMcErVHWADwH5gHoTgmgQsHYLx7g8UkcP5ni2mzttEYBnf2N-H5H9vgBH9VIGecSITZS9De8oBWbjp-PIKBieiQho9BZ21hbAbuGJO-WcJ-OiaRRR-K/s320/734169_10151800116455197_1737578788_n.jpg" width="320" /></a></div><br />Rawa Dosa is very simple to make and with a simple spicy coconut chutney, can transport you to seventh heaven.<br /><br /><b>Preparation Time : </b>10 minutes<br /><b>Cooking time : </b>5 minutes or less<br /><br /><b>Ingredient <span itemprop="recipeYield">(Serves 4) </span>:</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">Rawa - 1/2 cup</span></li><li><span itemprop="ingredients">Maida - 1/2 cup</span></li><li><span itemprop="ingredients">Rice flour - 1/2 cup</span></li><li><span itemprop="ingredients">1 medium onion chopped</span></li><li><span itemprop="ingredients">jeera/cumin seeds - 2 tbsp</span></li><li><span itemprop="ingredients">black pepper corns - 1 tbsp</span></li><li><span itemprop="ingredients">cashew bits or halves - 3-4 tbsp</span></li><li><span itemprop="ingredients">Coriander leaves - chopped optional</span></li><li><span itemprop="ingredients">Oil - 1 tbsp</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Water</span></li></ol><div><b>How I made it:</b></div><div><ol style="text-align: left;"><li>Mix the rawa, maida and rice flour with sufficient water such that the water is about 1 inch above the solids. Don't worry you don't need to get this right at first go. You will see as you read through.</li><li>Leave that aside for an hour or so. The solids would settle at the bottom. Ensure now that the water level is at least 1 inch above that of the solids. This adjusts the thickness of the dosa. More water makes it a paper thin roast.</li><li>Add the chopped onions, green chillies, chopped coriander, pepper corns. If the cashew bits are roasted, add them as is, else add them in the next step.</li><li>Heat oil in a takda pan</li><li>Put the jeera and cashew bits. </li><li>Once the jeera is crachling and cashew bits are light brown, add to the dosa batter mix. </li><li>Adjust the salt.</li><li>Now, heat a flat pan or tawa.</li><li>Pour a ladleful of the dosa mix and swirl it around on the pan, taking care not to let it drop off the sides of the pan/tawa.</li><li>Cook on high heat till it starts to brown. </li><li>Flip it over and cook for about 30 seconds.</li><li>Serve hot.</li></ol></div><div>Make sure you serve these with a spicy chutney.</div><div><br /></div><div><b>Tips :</b></div><div><ul style="text-align: left;"><li>If the dosas are sticky, could be that the maida is more so reduce the maida and replace the reduced quantity with rice flour. </li></ul></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-54425678608733874612013-11-24T00:21:00.000-08:002016-01-07T00:12:04.679-08:00Carrot and Onion Paratha<div dir="ltr" style="text-align: left;" trbidi="on">So what do you do when both you and your better half wake up at 3am? Well, it is gonna be a nice and sunny day so we decided to go for a trek at Shakespeare Regional Park. The gates open at 7am so since I a little time on my hands, I decided to make these quickie parathas to take with us as trek grub.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mTAh8cUOE_4/UpG27bKMF8I/AAAAAAAAC_E/IaA6MWC6JO8/s1600/DSC_0458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mTAh8cUOE_4/UpG27bKMF8I/AAAAAAAAC_E/IaA6MWC6JO8/s1600/DSC_0458.JPG" height="346" width="400" /></a></div><br /><b>Preparation time : </b>10-15 minutes<br /><b>Cooking time :</b> 4-5 minutes for each paratha<br /><br /><b>Ingredients <span itemprop="recipeYield">(makes 6 parathas) </span>:</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">1 cup whole wheat flour</span></li><li><span itemprop="ingredients">1/3 cup chopped onion</span></li><li><span itemprop="ingredients">1/2 cup grated carrots</span></li><li><span itemprop="ingredients">1 tbsp jeera/cumin seeds</span></li><li><span itemprop="ingredients">1 tbsp kasuri methi</span></li><li><span itemprop="ingredients">1/2 tsp red chilli powder</span></li><li><span itemprop="ingredients">1 green chilly finely chopped</span></li><li><span itemprop="ingredients">3 tbsp oil</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Water to knead the dough</span></li></ol><div><b>How I made it:</b></div><div><span itemprop="recipeInstructions"></span><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>In a pan, heat up 3 tbsp oil.</li><li>Put in the jeera seeds.</li><li>Once they crackle, put in the kasuri methi</li><li>When the methi begins to get brown, don't let it burn, throw in the onions and green chillies.</li><li>Fry till onions start to become soft.</li><li>Throw in the carrots, red chilli powder and salt. </li><li>Remember to add a little more salt as the wheat flour will also be added. So when tasted, this mix should taste a little salty - not too salty.</li><li>When the carrots are turning soft, turn off heat and wait for the mix to cool.</li><li>When cool, add the flour to the mix and knead into a soft dough.</li><li>Separate the dough into 6 balls of uniform size.</li><li>Roll out each ball into a circle and for each circle repeat steps 13 onwards.</li><li>Heat a flat pan/tawa.</li><li>Place the circle. Cook for 30-40 seconds.</li><li>Lower heat to medium and turn the parata.</li><li>Add a few drops of oil to help the parata cook and remain soft.</li><li>After a minute or so, if there are enough brown spots on the paratha, turn the paratha and make the heat back to high. </li><li>Add a little more oil and cook till there are enough brown spots on both sides. Take off heat.</li></span></ol><span itemprop="recipeInstructions"></span><br /><div>Serve hot with raita or pickle or pack and carry on a trek. Can be eaten as is.<br /><br />All packed and set to go.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9jh1QXwhTKU/UpG2ooRJN9I/AAAAAAAAC-8/vViPyYqETR0/s1600/DSC_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9jh1QXwhTKU/UpG2ooRJN9I/AAAAAAAAC-8/vViPyYqETR0/s1600/DSC_0460.JPG" height="214" width="320" /></a></div><br /><br />Here's a pic of the beautiful place - a must visit. Do check out my review of the place which is coming up on the blog soon.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qhn18-Rerc5NlrKFN1dlz8Y_x5CvIVnPU_-EDNVnexFmDGNyc3YYUHoljGK914d0X3ZeD5K7Tb4qc0IUGfgviKv9Zo8S3oQ-9zcxnh_G-QwSQaS8zuQnl2kGUfXzng0Y3k1NG_mIp0d3/s1600/DSC_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qhn18-Rerc5NlrKFN1dlz8Y_x5CvIVnPU_-EDNVnexFmDGNyc3YYUHoljGK914d0X3ZeD5K7Tb4qc0IUGfgviKv9Zo8S3oQ-9zcxnh_G-QwSQaS8zuQnl2kGUfXzng0Y3k1NG_mIp0d3/s1600/DSC_0464.JPG" height="428" width="640" /></a></div><br /></div></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-3502640433360952192013-11-10T10:39:00.000-08:002016-01-07T00:12:49.583-08:00Classic Combo : Rasam and Pepper Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><div itemtype="http://schema.org/Recipe">So a friend of ours is down sick with a cold and bad throat. We were headed towards his house to visit the #RBTGP and therefore decided to drop in on him and give him some rasam. For dinner, we added the pepper chicken to have a classic South Indian Combo : Rasam and Pepper Chicken served with rice. I once again remembered Sushila, albeit she used to serve Rasam with Mutton Chops.<br /><br />I've come to realize that I use the terms heavenly food, comfort food for the stuff that is similar to what I have eaten as a kid. No matter how the day, a good bowl of comfort food, and all seems okay. May be it reminds one of the good ol' days. This is one of those meals.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5j_oaKtMkV7UJ0orxwdFo-TFE6qbFgMfXT6i6UxX8EmsGtgTarJ6cITLIQIhIn8d4SwvsDzdZQDsVnwaqveLnkS_Gehn7spIXasrwcVFpP9uHCaheSZ8d1cMqvDmuIrlZDFd5cimjtOl/s1600/DSC_0435.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5j_oaKtMkV7UJ0orxwdFo-TFE6qbFgMfXT6i6UxX8EmsGtgTarJ6cITLIQIhIn8d4SwvsDzdZQDsVnwaqveLnkS_Gehn7spIXasrwcVFpP9uHCaheSZ8d1cMqvDmuIrlZDFd5cimjtOl/s400/DSC_0435.JPG" width="400" /></a></div><b>For the rasam :</b><br /><b>Cooking time : </b>15 minutes<br /><b>Preparation time : </b>5 minutes<br /><br /><b>Ingredients <span itemprop="recipeYield">(Serves 4)</span> :</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">Tomato - 1 large quartered</span></li><li><span itemprop="ingredients">Garlic - 2 pods crushed</span></li><li><span itemprop="ingredients">Tamarind paste - 1 tsp</span></li><li><span itemprop="ingredients">Water - 2 cups</span></li><li><span itemprop="ingredients">Pepper powder - 1 tbsp</span></li><li><span itemprop="ingredients">Jeera/Cumin powder - 1tsp</span></li><li><span itemprop="ingredients">Oil/Ghee(preferred) - 1 tbsp</span></li><li><span itemprop="ingredients">Mustard seeds - 1 tsp</span></li><li><span itemprop="ingredients">Jeera/Cumin seeds - 1 tsp</span></li><li><span itemprop="ingredients">Curry leaves - 1 sprig</span></li><li><span itemprop="ingredients">Salt to taste</span></li></ol><br /><b><br /></b><b>How I made it:</b><br /><br /><span itemprop="recipeInstructions"></span><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>In a pressure cooker, heat up one cup of water. </li><li>Add the tomato quartered. Cook on high till one whistle and turn of heat. </li><li>While the pressure releases from the cooker, heat 1 tbsp ghee in another pan.</li><li>Add the mustard seeds and wait till they stop spluttering.</li><li>Add the jeera, crushed garlic and curry leaves.</li><li>When the garlic starts to brown at the edges, add the tamarind paste mixed with 1 cup of water.</li><li>Mash the tomato in the water that it was boiled in and add it to the pan.</li><li>Add the pepper powder, jeera powder and adjust the salt.</li><li>Turn off heat once it comes to a boil.</li><li>Garnish with coriander leaves and serve hot with rice or drink as a soup.</li></span></ol><span itemprop="recipeInstructions"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4hHqmkHww1I/Un86EFWflhI/AAAAAAAAC3U/ELi3uj-xJIc/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-4hHqmkHww1I/Un86EFWflhI/AAAAAAAAC3U/ELi3uj-xJIc/s640/DSC_0430.JPG" width="640" /></a></div><b><br /></b><b>For the pepper chicken :</b><br /><b>Cooking time : </b>30 minutes<br /><b>Preparation time : </b>10 minutes<br /><br /><b>Ingredients <span itemprop="recipeYield">(Serves 4)</span> :</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">Chicken - 500g</span></li><li><span itemprop="ingredients">Small/Pickling onion - 4</span></li><li><span itemprop="ingredients">Red onion - 1 small</span></li><li><span itemprop="ingredients">Garlic - 8 cloves</span></li><li><span itemprop="ingredients">Ginger - 2 inch piece</span></li><li><span itemprop="ingredients">Oil - 2 tbsp</span></li><li><span itemprop="ingredients">Pepper powder - 4 tbsp</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Red chilli powder - 1 tsp</span></li><li><span itemprop="ingredients">Coriander powder - 1 tsp</span></li><li><span itemprop="ingredients">Cumin powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Turmeric powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Water - 3/4 cup</span></li><li><span itemprop="ingredients">Curry leaves - 1 sprig</span></li></ol><br /><b>How I made it :</b><br /><br /><span itemprop="recipeInstructions"></span><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>Wash and marinate the chicken in salt, turmeric powder and 2 tbsp pepper.</li><li>Grind the small onions, ginger, garlic, red chilli powder, coriander powder, cumin powder and 2 tbsp pepper powder to a paste with as little water as possible.</li><li>Heat 2 tbsp of oil in a wide pan.</li><li>Add the sliced red onions alongwith curry leaves and fry till light golden brown.</li><li>Add the paste and fry until it stops sticking to the botton - usually 7-8 minutes on low to medium heat.</li><li>Add the marinated chicken and fry till half cooked.</li><li>Add water. </li><li>Adjust the salt. </li><li>Cover and cook till completely cooked. </li><li>If water remains, cover uncooked till water dries completely. We were too impatient to wait till the water dried and took it off heat in a semi gravy consistency.</li><li>Garnish with chopped coriander and serve hot with rice and rasam.</li></span></ol><span itemprop="recipeInstructions"></span>This can also be had with rotis.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN873jMndVpTqY6UvgRzuqD8Juq5bii0YiVAz3y_wbfbvxdMFOUU2FbpNDkxZADPG-pOC8jrwLRchksV6FZFThwH8gGMmTHclqgIXIXJq8bu4hrs8Q3p0MRAwSkEkBWdp2tQcl1CfU9pg/s1600/DSC_0440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN873jMndVpTqY6UvgRzuqD8Juq5bii0YiVAz3y_wbfbvxdMFOUU2FbpNDkxZADPG-pOC8jrwLRchksV6FZFThwH8gGMmTHclqgIXIXJq8bu4hrs8Q3p0MRAwSkEkBWdp2tQcl1CfU9pg/s640/DSC_0440.JPG" width="640" /></a></div><b><br /></b></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-52831798513173114452013-11-09T23:31:00.000-08:002016-01-07T00:13:24.631-08:00LIGHTing it up DOWN UNDER - err a bit late.<div dir="ltr" style="text-align: left;" trbidi="on">It's six months since I set foot in the land of the breathtakingly beautiful New Zealand. Time flies but the rollercoaster ride never ends. Well, things are mellowing down now but the initial settling phase was not as smooth as I had expected it to be. "Ignorance is bliss" is not something I used before but we all do learn and our eyes do eventually open up. No wonder we all look back at those times when we were most ignorant as the "best of times". Confused beings that we are, always wanting the good times but trying hard as ever to get ahead. Ha ha ha!<br /><div><br /></div><div>Six months and we move from my birthday to the birth of my nephew, exactly on Diwali. I smile when I think of the silence back at home on this otherwise unusually noisy day at my house. The hustle and bustle to decide who would go to distribute the sweets and if you had got all the people on the list of people to whom sweets need to be distributed, the packing of the sweets, the visits to the temple, the Lakshmi puja, the Saraswati puja, the Ganesha puja and the best drive around the town to get a glimpse of all the firecrackers for free. (wink)</div><div><br /></div><div>Now, Diwali is known as the festival of lights but has many reasons for its significance. One is the return of the beloved Lord Ram from exile for which the lamps are lit and the night sky lit up with crackers to provide sufficient light for the returning lord, on a moon starved night. (Psst...Diwali usually falls on a new moon day). Another is to mark the end of another harvest season which brings us to the reason for this post. </div><div><br /></div><div>It is believed that as a sign of success and prosperity one must eat 7 vegetables on this joyful day and as this blog of mine focusses on recipes amongst other things, I made <a href="http://jyothi-chhabria.blogspot.in/2013/02/150th-post-back-to-my-roots-sai-bhaji.html" target="_blank">Sindhi Sai Bhaji</a> with Bhuga Chawara. I ensured that I added as many veggies to the Sai Bhaji as possible. Fortunately for me, I got the quintessential ladies finger here in Auckland. Darn this place, you get a quarter of the veggies you get in India and even if you do get some, you have to buy them frozen. Grrr!!! (Ignorance is bliss until you move to a country only to realize what you have gotten yourself into.) Last year I had made <a href="http://jyothi-chhabria.blogspot.co.nz/2011/07/pav-bhaji.html">Pav Bhaji</a> with as many veggies.<br /><div><br /></div><div><div>Here's how we celebrated Diwali this year.</div><div><br /></div><div>The quintessential start to my day - a cup of chai.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TxFBeD9OvV4/UnhjwBIDLOI/AAAAAAAACvA/xKFsfuvMx-M/s1600/2013-11-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-TxFBeD9OvV4/UnhjwBIDLOI/AAAAAAAACvA/xKFsfuvMx-M/s640/2013-11-03.jpg" width="640" /></a></div><br /></div><div><div itemtype="http://schema.org/Recipe">Bachpan ke din yaad dilaane waala lunch - <a href="http://jyothi-chhabria.blogspot.in/2013/02/150th-post-back-to-my-roots-sai-bhaji.html" target="_blank">sai bhaji</a> and bhuga chawara - recipe below</div><div><b><br /></b></div><div><b>Preparation Time : </b>5 minutes</div><div><b>Cooking Time : </b>12<b>-</b>15 minutes</div><div><b><br /></b></div><div><b>Ingredients <span itemprop="recipeYield">(Serves 2)</span>:</b></div><div><ol style="text-align: left;"><li><span itemprop="ingredients">1 large onion finely sliced</span></li><li><span itemprop="ingredients">1 cup of rice</span></li><li><span itemprop="ingredients">1 stick of cinnamon</span></li><li><span itemprop="ingredients">4 cloves</span></li><li><span itemprop="ingredients">1 bay leaf</span></li><li><span itemprop="ingredients">1/2 tsp red chilly powder</span></li><li><span itemprop="ingredients">4 tbsp oil</span></li><li><span itemprop="ingredients">2 cups of water</span></li><li><span itemprop="ingredients">Salt to taste</span></li></ol></div><div><b>How I made it :</b></div><div><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>Wash the rice and soak in water</li><li>In a pressure cooker, heat the oil</li><li>Add the whole garam masala - cinnamon, cloves and bay leaf</li><li>Once the aroma spreads, add the onions and fry on medium low heat till the onions caramelize into a nice dark brown colour. Do not burn and the colour is essential for the dish.</li><li>Add the red chilli powder and fry for a minute. </li><li>Add 2 cups of water.</li><li>Add the rice once the water comes to a boil.</li><li>Adjust salt. </li><li>Cover the pressure cooker and when the steam begins to rise, lower flame to minimum and leave for 8 minutes. </li><li>Turn off heat and serve with sai bhaji or dal fry.</li></span></ol></div></div><div>A visit to the Diwali Fest held by the Auckland Council - good food and company and some of the best fireworks I've seen thus far.</div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzehQvOHD94Sd9l6FFFE1JLaL8X3F9MTkylmhNsaiPdm7TPH27KvywZhT_RFNUrUaDiBGLRNFebhE3hL955Mw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eXVRIga9sMc/Unhn4d5agSI/AAAAAAAACvk/On4ein8qFYA/s1600/2013-11-02.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="179" src="http://4.bp.blogspot.com/-eXVRIga9sMc/Unhn4d5agSI/AAAAAAAACvk/On4ein8qFYA/s320/2013-11-02.jpg" width="320" /></a></div>Gulab Jamoons as they were getting ready<br /><br /></div></div></div><div><br /><br /><br /><br /><br /><br />Sandalwood scented tea light candles adorning the corners of my house</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcke-Mkhvrkh-pneWxqzV1ZAs3UNJ2QCR0QkypdjmmanSR1fdnmbQtHoPBtE5YA8-WJW8hw3JnTH63o5xGwoFP5H4I7CCpjCn982S3e-Fa3eNQb7b8-RF5bPJUQ2EGxXEJXLFslBjiZrL/s1600/IMG-20131104-WA0001%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcke-Mkhvrkh-pneWxqzV1ZAs3UNJ2QCR0QkypdjmmanSR1fdnmbQtHoPBtE5YA8-WJW8hw3JnTH63o5xGwoFP5H4I7CCpjCn982S3e-Fa3eNQb7b8-RF5bPJUQ2EGxXEJXLFslBjiZrL/s640/IMG-20131104-WA0001%255B2%255D.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div><br /><br /></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-91520712297896488792013-11-07T08:04:00.000-08:002016-01-07T00:13:37.613-08:00Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div itemtype="http://schema.org/Recipe">The course on haute cuisine that I have enroled in had the recipe of nestle tollhouse chocolate chip cookies and explains why you must stick to the recipe and try to exact the measurements specified. So, I decided to give it a try. The first time I made it with the exact directions and it turned out exactly like the cookies that I used to have at the Hilton in Roseville, California. I did feel really guilty eating those as they had loads of butter and sugar in them. I was happy that I had made a small batch of 15 cookies.<br /><br />I was having two people, whom I am very fond of, visiting us this evening and so decided to make these cookies but decided to give them a little healthy twist. The result was different but good as well.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IYlDn93tW9o/UntKmTTmkRI/AAAAAAAACzg/of9dCNRUgcE/s1600/20131107_173659.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IYlDn93tW9o/UntKmTTmkRI/AAAAAAAACzg/of9dCNRUgcE/s320/20131107_173659.jpg" width="240" /></a></div><a href="http://1.bp.blogspot.com/-z1jYTkmw3Vw/UntKuRU8kkI/AAAAAAAACzo/FVRUWHAT7VU/s1600/20131107_175628.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-z1jYTkmw3Vw/UntKuRU8kkI/AAAAAAAACzo/FVRUWHAT7VU/s320/20131107_175628.jpg" width="240" /></a><br /><br /><br /><br /><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><br /><b>Preparation Time : </b>10 minutes<br /><b>Cooking Time : </b>11 minutes<br /><b>Equipment Required : </b>Oven, egg beater/hand mixer<br /><b>Source : </b><a href="http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-cookies">http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-cookies</a><br /><b>Ingredients <span itemprop="recipeYield">(Makes about 24-30 cookies depending on size)</span>:</b><br /><br /><ol><li><span itemprop="ingredients">Whole wheat flour - 1 cup + 2 tbsp</span></li><li><span itemprop="ingredients">Salt - 1/2 tsp</span></li><li><span itemprop="ingredients">Baking powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Baking soda - 1/2 tsp</span></li><li><span itemprop="ingredients">Chopped nuts - 1/4 cup</span></li><li><span itemprop="ingredients">Chocolate chips - 1/4-1/2 cup</span></li><li><span itemprop="ingredients">Vanilla essence - 1/2 tsp</span></li><li>Unsalted butter - 1/4 cup melted</li><li><span itemprop="ingredients">Granulated white sugar - 1/4 cup</span></li><li><span itemprop="ingredients">Raw brown sugar - 1/4 cup</span></li><li><span itemprop="ingredients">Egg - 1 large</span></li></ol><div><b>How I made it :</b></div><span itemprop="recipeInstructions"></span><br /><div><div class="separator" style="clear: both; text-align: center;"><span itemprop="recipeInstructions"><a href="http://3.bp.blogspot.com/-AHKauU8kO0Y/UntK6U0u-DI/AAAAAAAACz4/ajfngBWlcoE/s1600/20131107_181607.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-AHKauU8kO0Y/UntK6U0u-DI/AAAAAAAACz4/ajfngBWlcoE/s320/20131107_181607.jpg" width="240" /></a></span></div><ol style="text-align: left;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><li>Preheat oven to 190 degree C.</li><li>Prepare the baking tray. I covered a cooling tray with aluminium foil and spread some flour over it.</li><li>Sift together the flour, baking powder, baking soda and salt.</li><li>Beat the sugars, vanilla essence and butter for 2 minutes on high.</li><li>Add the egg and beat well till the mixture is creamy. I beat mine a bit too much such that the mix got quite thick. This gives it a more crumbly texture. </li><li>Add the mix from step 3 and mix till well combined.</li><li>Shape into cookies, press in some nuts and chocolate chips. Now, if you had not beaten the egg stiff, you may have a moist dough. In that case, use a spoon to place spoonfuls on the baking tray and press in some chocolate chips and nuts.</li><li>Bake for 11 minutes. </li><li>Cool for 30 minutes and store in airtight containers.</li></span></span></ol></div><span itemprop="recipeInstructions"></span></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-38086534561120944402013-11-07T00:13:00.000-08:002016-01-07T00:13:52.463-08:00Ladies finger and mutton curry<div dir="ltr" style="text-align: left;" trbidi="on"><div itemtype="http://schema.org/Recipe">There are a zillion different reasons that you will hear from Pras when asked why he chose to move to NZ and ONE out of all of those is "to eat as much lamb and beef as I can as this country is known for it". Well, how can I deny him his meat then?<br /><br />So I had some ladies finger leftover from the diwali sai bhaji cooking and decided to use that up along with the lamb pieces that I had bought from the supermarket. Perfect mix of veggies along with meat proteins.<br /><br />Note : As I type out the draft for this one, the heavenly aromas of the curry fill the air and we just can't wait to dig in. We are waiting for the pressure to release.<br /><br />We ate this yummy dish with bread but it would go well with poori, rotis, parathas and rice as well.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CZ1wJP0GI4I/UntKet5ELsI/AAAAAAAACzY/uYxLqtQYsfQ/s1600/20131107_124301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-CZ1wJP0GI4I/UntKet5ELsI/AAAAAAAACzY/uYxLqtQYsfQ/s400/20131107_124301.jpg" width="300" /></a></div><br /><b>Preparation time : </b>10 minutes<br /><b>Cooking time : </b>45 minutes<br /><br /><b>Ingredients <span itemprop="recipeYield">(serves 2)</span>:</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">Large Onions - 2</span></li><li><span itemprop="ingredients">Mutton/Lamb - 500g</span></li><li><span itemprop="ingredients">Ginger - 2inch piece</span></li><li><span itemprop="ingredients">Garlic - 6 cloves medium sized</span></li><li><span itemprop="ingredients">Red chilli powder - 3 tsp</span></li><li><span itemprop="ingredients">Coriander powder - 1 tsp</span></li><li><span itemprop="ingredients">Garam masala powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Turmeric powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Black pepper powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Coriander leaves - 2 sprigs with stem</span></li><li><span itemprop="ingredients">Mint leaves - from 1 sprig</span></li><li><span itemprop="ingredients">Medium sized Tomatoes - 3-4</span></li><li><span itemprop="ingredients">Ladies finger - 10-12</span></li><li><span itemprop="ingredients">Thick coconut milk - 1/4 cup</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Water - 1 cup</span></li><li><span itemprop="ingredients">Oil - 1/4 cup</span></li></ol><div><b>How I made it :</b></div><div><span itemprop="recipeInstructions"></span><br /><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>Finely chop the onions.</li><li>Grind the ginger, garlic, dry powders, coriander and mint leaves together with as little water as possible.</li><li>Wash and chop the ladies finger into 1 inch pieces. Fry them in a pan with a tsp of oil.</li><li>In a pressure cooker, heat the oil</li><li>Add the onions and fry till light golden brown.</li><li>Add the mutton and fry till it turns colour and becomes lighter.</li><li>Add the paste from step 2 and fry for about 5 minutes. </li><li>Add tomatoes and fry till they are soft and easily blend in.</li><li>Add about a cup of water, adjust the salt and give 4-5 whistles on high.</li><li>Once pressure releases, add the fried ladies finger and coconut milk.</li><li>Boil for 2-3 minutes and serve hot.</li></span></ol><span itemprop="recipeInstructions"></span></div></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0tag:blogger.com,1999:blog-6527126257549544112.post-82866705881884340902013-11-04T19:04:00.000-08:002016-01-07T00:14:59.692-08:00Jo's Yummy Prawn Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div itemtype="http://schema.org/Recipe">
How can one not try the seafood options available when living on an island? And we've been eating only red meat as NZ is well known for its red meat. I went shopping on my own this weekend and hence decided to pick up some prawns. I did wanna pick up some clams as well but put that away for the next time.<br />
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I made this curry in a hurry and with readymade coconut cream. It was delicious nonetheless and a match made in heaven when had with kerala appams. I used the double horse brand ready mix for easy palappams.<br />
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Also, please do excuse the lazy me as I continue to take the pics either after we've eaten our fair share for the day and with my humble phone camera.<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TdwyHZD9QdI/UnhecUNKL2I/AAAAAAAACuw/MyEhWtzbUA4/s1600/20131104_195654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Prawns in Coconut Curry" border="0" src="http://3.bp.blogspot.com/-TdwyHZD9QdI/UnhecUNKL2I/AAAAAAAACuw/MyEhWtzbUA4/s400/20131104_195654.jpg" height="400" title="Prawn coconut curry" width="300" /></a></div>
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<b>Preparation time : </b>5 minutes<br />
<b>Cooking time : </b>25<b>-</b>30 minutes<br />
<b><br /></b><b>Ingredients <span itemprop="recipeYield">( Serves 4)</span> :</b><br />
<br />
<ol style="text-align: left;">
<li><span itemprop="ingredients">500g of prawns - cleaned and deveined</span></li>
<li><span itemprop="ingredients">1 large onion</span></li>
<li><span itemprop="ingredients">4 sambar/pearl/pickle onions</span></li>
<li><span itemprop="ingredients">4 cloves of garlic</span></li>
<li><span itemprop="ingredients">1 inch piece of ginger</span></li>
<li><span itemprop="ingredients">2 tsp red chilli powder</span></li>
<li><span itemprop="ingredients">1 tsp coriander powder</span></li>
<li><span itemprop="ingredients">400ml of thin coconut milk/cream (or) 200g of thick coconut cream diluted in water</span></li>
<li><span itemprop="ingredients">1/2 cup of water + more for the coconut milk</span></li>
<li><span itemprop="ingredients">1 tbsp tamarind paste</span></li>
<li><span itemprop="ingredients">4 tbsp oil</span></li>
<li><span itemprop="ingredients">1/2 tsp mustard seeds</span></li>
<li><span itemprop="ingredients">A handful of curry leaves</span></li>
<li><span itemprop="ingredients">Salt to taste</span></li>
<li><span itemprop="ingredients">Chopped coriander to garnish</span></li>
</ol>
<br />
<b>How I made it:</b><br />
<br />
<br />
<ol style="text-align: left;"><span itemprop="recipeInstructions">
<li>Grind the onions, pearl onions, garlic, ginger to a fine paste in the mixie.</li>
<li>Heat oil in a pan.</li>
<li>Add the mustard seeds when oil is hot.</li>
<li>When they stop spluttering, add curry leaves. </li>
<li>Add the onion paste from step 1.</li>
<li>Fry on medium flame for 10-12 minutes till the fat separates. It takes longer for this step to complete as onion paste takes some more time as well as more oil to fry well. </li>
<li>Add red chilli powder and coriander powder.</li>
<li>Fry for a minute and then add the tamarind paste in 1/2 cup of water. </li>
<li>Let it boil for 3-4 minutes and add the coconut milk. </li>
<li>Adjust salt. </li>
<li>Once it comes back to a boil, add the prawns.</li>
<li>Cook until the prawns turn pink. Do not cook beyond this else the prawns tend to get rubbery in texture.</li>
<li>Turn off heat. Garnish with chopped coriander leaves and serve hot with rice or appams.</li>
</span></ol>
<br />
<div>
Now this is a keeper of a base for any kind of meat curry that needs to be made in a hurry.</div>
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Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com1tag:blogger.com,1999:blog-6527126257549544112.post-73523948543934077642013-10-29T01:11:00.000-07:002016-01-07T00:15:24.468-08:00Eggplant/Aubergine Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><div itemscope="" itemtype="http://schema.org/Recipe">As part of the cooking course assignment I had to get into the nutritional information of "prepared eggplant". I assumed there would be a recipe too and had bought this big chinese eggplant from the grocery store. There was no assignment but I had some leftover pasta sauce and hence decided to put that together with the eggplants to clean out the fridge. I had seen a similar dish in a colleague's lunchbox and decided to have a go at it. It was yummy and gone in minutes.<br /><br />I made the aubergine two ways this time. 2 slices as below and the remaining I pan fried with Indian spices after seeing <a href="http://suskouzzina.wordpress.com/2013/10/24/brinjal-fry/" target="_blank">this</a> recipe on a friend's blog. Both were delicious.<br /><br />This recipe boasts of meeting almost all of one's dietary fibre intake for a day while being low on the calorie intake.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaUkK7O74DA6hmDZXhhGF2F1JUrUGyuueBAIGcvfk20wFETII2Ab87KCGzGqFZdGiyyZdt60LaQ6NYhuLApeYIXJNKiCRWKrCxfO0knTdyrhibQsxuwfK9IMzDWYOoHHJwmuAg0phsHif/s1600/eggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaUkK7O74DA6hmDZXhhGF2F1JUrUGyuueBAIGcvfk20wFETII2Ab87KCGzGqFZdGiyyZdt60LaQ6NYhuLApeYIXJNKiCRWKrCxfO0knTdyrhibQsxuwfK9IMzDWYOoHHJwmuAg0phsHif/s640/eggplant.jpg" width="640" /></a></div><br /><b>Preparation Time : </b>10 minutes<br /><b>Cooking time : </b>40 minutes<br /><br /><b>Ingredients <span itemprop="recipeYield">(serves 1)</span> :</b><br /><ol style="text-align: left;"><li><span itemprop="ingredients">1 large Aubergine/Eggplant</span></li><li><span itemprop="ingredients">4-5 button mushrooms</span></li><li><span itemprop="ingredients">1 small sized onion finely chopped</span></li><li><span itemprop="ingredients">2 cloves of garlic crushed</span></li><li>4 tbsp chopped bell peppers - I did not use this as my pasta sauce was a roasted bell pepper sauce</li><li><span itemprop="ingredients">1/4 cup pasta sauce/tomato sauce - I used Roasted Peppers Dolmio Pasta Sauce</span></li><li><span itemprop="ingredients">A handful of grated cheese</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Pepper</span></li><li><span itemprop="ingredients">Olive oil - a drizzle</span></li></ol><div><b>How I made it :</b></div><div><b><br /></b></div><span itemprop="recipeInstructions"> <br /><ol style="text-align: left;"><li>Preheat oven at 180 degree C.</li><li>Slice the eggplants lengthwise with the slices being about a cm thick.</li><li>Slice the button mushrooms and mix with onions, garlic, pasta sauce.</li><li>Adjust salt and pepper.</li><li>Spread atop eggplant slices.</li><li>Sprinkle with cheese.</li><li>Place eggplant slices in ovenproof plate/pan.</li><li>Drizzle olive oil on top of slices.</li><li>Bake the eggplant slices for 30 minutes.</li><li>Serve hot</li></ol></span></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com2tag:blogger.com,1999:blog-6527126257549544112.post-29090383687023513142013-10-24T20:17:00.000-07:002016-01-07T00:15:45.951-08:00Quickie Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div itemscope="" itemtype="http://schema.org/Recipe">There are days when you feel like you've eaten a very heavy lunch and are not too hungry for dinner but you still would like to have something light. This quickie soup is just the answer to those tiny rumbles in the tummy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOhVj5TEUAMzMefsZhvrPUZjb6W6kGyHG3KFLPqM6GJRU6ZzNkofXTGibmjs8B9T7zDvPx8V5Dmxn61s_pXhyphenhyphenpi3WqX0GiBj-wOp17m3BNPO2PN2wzdIKmWetULfPj6kvbmVTotVkB0pu/s1600/20131020_194430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOhVj5TEUAMzMefsZhvrPUZjb6W6kGyHG3KFLPqM6GJRU6ZzNkofXTGibmjs8B9T7zDvPx8V5Dmxn61s_pXhyphenhyphenpi3WqX0GiBj-wOp17m3BNPO2PN2wzdIKmWetULfPj6kvbmVTotVkB0pu/s320/20131020_194430.jpg" width="240" /></a></div><br /><meta itemprop="prepTime" content="PT0M"><b>Preparation Time : </b>Nil</meta><br /><meta itemprop="cookTime" content="CT10M"><b>Cooking time : </b>10 minutes</meta><br /><br /><b>Ingredients <span itemprop="recipeYield">(serves 2)</span> :</b><br /><br /><ol style="text-align: left;"><li><span itemprop="ingredients">Vegetable stock - 2 cups - I used the water remaining from boiled chickpeas and some veggies that I had boiled for cutlets.</span></li><li><span itemprop="ingredients">1 egg</span></li><li><span itemprop="ingredients">1 dry red chilly broken into two</span></li><li><span itemprop="ingredients">1 clove of garlic crushed</span></li><li><span itemprop="ingredients">1/2 tsp vinegar</span></li><li><span itemprop="ingredients">1 tsp olive oil</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">Pepper to taste</span></li></ol><div><b>How I made it :</b></div><div><span itemprop="recipeInstructions"><ol style="text-align: left;"><li>In a pan, put in the oil, red chilli and garlic.</li><li>Turn on heat and fry till garlic starts to turn brown at edges</li><li>Carefully pour in stock.</li><li>Add vinegar.</li><li>Adjust salt and pepper.</li><li>Let this come to a boil.</li><li>Beat the egg and pour the egg into the mix while stirring the soup.</li></ol></span><div>Hot, wholesome soup is ready to be served.</div></div></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com1tag:blogger.com,1999:blog-6527126257549544112.post-10777465679193091482013-10-24T12:31:00.000-07:002016-01-07T00:16:16.973-08:00Kerala Kadala Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div itemscope="" itemtype="http://schema.org/Recipe">Both Pras and I are morning people and so I'm always on the lookout for quickie breakfast recipes. I believe breakfast is a very important part of the day and should not be missed. Back in India, it was easier to manage breakfast with idlis, dosas, bread, cereal, oats and the occasional parathas on a weekday. Here, in Auckland, the idli and dosa batter is not available ubiquitously, the breads is quite different from what we get in India and hence the hunt for breakfast recipes is on.<br />Many people told me about the breakfast biscuits but nah, they aren't to our liking. For a while I made rawa dosas and ran out of rawa/semolina. It takes some planning to get to the other side of town to purchase "Indian" groceries from the Indian supermarkets.<br /><br />Anyhow, I decided to experiment and made this kadala curry to be served with thai rice noodles as a replacement for idiyappam. Except for the little bite to the noodles, it went quite well. So here's a big tick to this breakfast item.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xANlITllcvrSR2dYlqP93TyZ8kOsdR0_qNUZDcYaHjbafwO1t8F7IkdLCavEYpgLK24ITSkbTe5zsiV0wwIMKL6wMb6xy8qMCc4ZCSee36zz6r_mYW8442qRaLctRf2zt9wKnXvAiNWy/s1600/20131022_184958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xANlITllcvrSR2dYlqP93TyZ8kOsdR0_qNUZDcYaHjbafwO1t8F7IkdLCavEYpgLK24ITSkbTe5zsiV0wwIMKL6wMb6xy8qMCc4ZCSee36zz6r_mYW8442qRaLctRf2zt9wKnXvAiNWy/s320/20131022_184958.jpg" width="240" /></a></div><br />Kadala curry is mainly made of chickpeas which are a high source of proteins. Since this recipe calls for the use of a pressure cooker as well as not discarding any of the water used, you should get the full benefits of the protein content. Serving this as an accompaniment to a rice based dish makes it a source of carbohydrates as well.<br /><br /><meta itemprop="cookTime" content="PT5M"><b>Preparation Time : </b>5 minutes if using store bought coconut milk, excluding time to soak the chickpeas</meta><br /><meta itemprop="cookTime" content="PT40M"><b>Cooking Time : </b>30-40 minutes</meta><br /><br /><b>Ingredients <span itemprop="recipeYield">(Serves 4)</span>:</b><br /><br /><ol><li><span itemprop="ingredients">1 cup black/dark chickpeas/kadala - washed and left to soak in water overnight</span></li><li><span itemprop="ingredients">1 bay leaf</span></li><li><span itemprop="ingredients">1 stick of cinnamon</span></li><li><span itemprop="ingredients">Water to boil the chickpeas</span></li><li><span itemprop="ingredients">Turmeric Powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Salt to taste</span></li><li><span itemprop="ingredients">1 medium sized onion chopped as finely as you can, need to go to extraordinary lengths</span></li><li><span itemprop="ingredients">2 green chillis - slit</span></li><li><span itemprop="ingredients">Thick Coconut milk - 1/2 cup</span></li><li><span itemprop="ingredients">A pinch of asafoetida</span></li><li><span itemprop="ingredients">Red chilli powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Coriander powder - 1 tsp</span></li><li><span itemprop="ingredients">Black pepper powder - 1/2 tsp</span></li><li><span itemprop="ingredients">Curry leaves - a stick or two</span></li><li><span itemprop="ingredients">mustard seeds - 1 tsp</span></li><li><span itemprop="ingredients">Oil - 1tbsp</span></li></ol><div><b>How I made it :</b></div><div><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>In a pressure cooker, put in all ingredients from 1 to 6. The water level should be about 1 inch above the chickpeas.</li><li>Cook on high for one whistle and then low for 4 whistles.</li><li>While the pressure releases, in another pan, heat 1 tbsp oil</li><li>Once the oil is hot, put in the mustard seeds and cover till the mustard seeds stop spluttering.</li><li>Add the curry leaves and split green chillies.</li><li>After 30 seconds, add the onions and fry till they turn pink.</li><li>Add the red chilli powder, pepper powder, coriander powder and asafoetida.</li><li>After 30 seconds, add the chickpeas and any remaining water.</li><li>If there is too much water, allow it to boil till the water reduces to required quantity.</li><li>Add the coconut milk and once it comes to a boil, adjust salt and turn off the heat</li></span></ol><span itemprop="recipeInstructions">Serve hot with idiyappam, appam, puttu or like me thai rice noodles.</span></div><br /></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com7tag:blogger.com,1999:blog-6527126257549544112.post-22932569457537233082013-10-17T00:21:00.000-07:002014-03-15T15:13:44.087-07:00Kumara and Chickpea Patties/Cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><div itemscope="" itemtype="http://schema.org/Recipe"><div dir="ltr" style="text-align: left;" trbidi="on">This is one of my own experiments since I got "Down Under". It has been a hit with both friends and hubby alike. The best part - it is easy and Kumara aka Sweet Potato is of really good quality here. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ripFy1puerEThjhlV0kZwBUwmRMx8-iPKM2hOD4qjgyjoWuc-rLp1SFFz7ppxW2IGNWNkAmzU5GXnj_ectKWaO4RIizBtXQ7EroMYpj_dusJ4WnuyOgVPZjPBloLrtTyhY7UrRRWqTJJ/s1600/20131017_061557%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ripFy1puerEThjhlV0kZwBUwmRMx8-iPKM2hOD4qjgyjoWuc-rLp1SFFz7ppxW2IGNWNkAmzU5GXnj_ectKWaO4RIizBtXQ7EroMYpj_dusJ4WnuyOgVPZjPBloLrtTyhY7UrRRWqTJJ/s320/20131017_061557%5B1%5D.jpg" width="240" /></a></div><br />P.S. I am yet to fully settle in to cooking in a smaller kitchen, so please excuse the lazy picture taken with my phone. But I urge you to try this recipe as it tastes really good.<br /><br /><b>Prepation time : </b>5 minutes<br /><b>Cooking time : </b>10 minutes excluding time to pressure cook the chickpeas and kumara<br /><br /><b>Ingredients ( <span itemprop="recipeYield">For 10 medium cutlets</span></b>):<br /><ol style="text-align: left;"><li><span itemprop="ingredients">2 medium sized Kumara/Sweet potato</span></li><li><span itemprop="ingredients">1/3 cup boiled chickpeas</span> - soak overnight and boil in salted water, may be 2 whistles on high and 2 whistles on low in a pressure cooker</li><li><span itemprop="ingredients">1.5 tbsp ginger garlic green chilly paste </span></li><li><span itemprop="ingredients">1/4 cup finely chopped onion</span></li><li><span itemprop="ingredients">1tsp garam masala powder</span></li><li><span itemprop="ingredients">1/4 tsp amchur powder</span></li><li><span itemprop="ingredients">Oil for deep frying/shallow frying</span></li><li><span itemprop="ingredients">Salt to taste</span></li></ol><br /><b>How I made it :</b><br /><ol style="text-align: left;"><span itemprop="recipeInstructions"><li>Boil the kumaras - 1 whistle on high in a pressure cooker will do.</li><li>Peel and mash the kumaras.</li><li>Add all the ingredients listed from 3 to 7 and mix well.</li><li>Lastly add the boiled chickpeas.</li><li>Shape into cutlets and shallow or deep fry as per preference. When deep frying, please ensure that the oil is very hot else it will just split.</li></span></ol>You could serve these as a snack or make sandwiches or use them in pita pockets. Versatile and tasty.</div></div></div>Anonymoushttp://www.blogger.com/profile/05923190997824004778noreply@blogger.com0