tag:blogger.com,1999:blog-87570192863478350652024-03-14T02:47:19.200+00:00Abhi-ruchiFlavours and aromas from my kitchen!Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-8757019286347835065.post-4757965207782116822023-01-30T04:18:00.002+00:002023-01-30T04:18:21.995+00:00Baked Sweet Potato crisps<p>Lately we have been munching on these gourmet vegetable crisps (beetroot, sweet potato, parsnips etc) - no wonder they taste yum and are healthy too but soon we realised our grocery bills were ridiculous just to fancy these crisps while I could make it easily at home which tasted the same or even better i could say :). Well...not compromising but dont really wish to waste money on something thats so easy recipe and also i could control on the fat, crispness, spice levels and variety of seasoning too!!</p><p>Ingredients</p><p>Sweet Potatoes - 2</p><p>Oil for brushing</p><p>Salt</p><p>Chilli powder for seasoning (optional)</p><p>Method</p><p>Preheat the Oven to 150deg centigrade. Grease the baking trays and set aside.</p><p>Wash and peel the sweet potatoes. Use a potato chips slicer to slice the sweet potatoes into thin strips.</p><p>Place these on the baking sheet in a single layer and brush a bit of Oil. Make sure its not crowded or placed on top of one another.</p><p>Sprinkle some salt on these slices. Bake for about 20-25 mins or until crisp.</p><p>Once done, remove the trays and let it cool on the baking trays for about 5mins.</p><p>Then transfer the crisps into a bowl or a storing container and toss it with some chilli powder.</p><p>Incase the slices are not crispy enough pop them back in the oven for few more minutes until they are crispy and follow the same steps as above.</p><p>Store them in airtight container and we enjoyed them as after school snack - just place them on the dining table and they are so addictive.........vanish in no time :))</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkXzEKdwK6H6cmzE_c62CHQmN7bnb1phCuRjMObyTZKtZoLRtpmn38Kgslvg-sQfZqmaDeMaXjvwubtFdJRKXcW6EjfGkRdg2DVhCBM9O1GfNvx7Js-gbc1aWBI080ty6KSKDxOp-MXb3B38j5Z3KS3CNTJMgDIEqsq-duy_jhlEQSM9f3nBdb5dX/s3840/75543166-6D95-4D7E-88DD-F6D45166C58A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkXzEKdwK6H6cmzE_c62CHQmN7bnb1phCuRjMObyTZKtZoLRtpmn38Kgslvg-sQfZqmaDeMaXjvwubtFdJRKXcW6EjfGkRdg2DVhCBM9O1GfNvx7Js-gbc1aWBI080ty6KSKDxOp-MXb3B38j5Z3KS3CNTJMgDIEqsq-duy_jhlEQSM9f3nBdb5dX/s320/75543166-6D95-4D7E-88DD-F6D45166C58A.JPG" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCARhvL8GGJpPXQz6FCMxWh2tUKaBTn_LpMth-rt9y9e5b1o2uLVmblv2scTDfqztfWR7-NVXWxlH-ZX_l2BnI4OyUmYQA6_--57h01-r21GPx6tmQtLyPSEHoSXi5_wN6sGOzjMlWHNVDw1joqvIxUZzCEqi04FWV0prX02GtuvvKdCixM2tuSgM/s3840/C359192C-E48E-4B1E-A1B1-2DBDB6918B5A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCARhvL8GGJpPXQz6FCMxWh2tUKaBTn_LpMth-rt9y9e5b1o2uLVmblv2scTDfqztfWR7-NVXWxlH-ZX_l2BnI4OyUmYQA6_--57h01-r21GPx6tmQtLyPSEHoSXi5_wN6sGOzjMlWHNVDw1joqvIxUZzCEqi04FWV0prX02GtuvvKdCixM2tuSgM/w180-h286/C359192C-E48E-4B1E-A1B1-2DBDB6918B5A.JPG" width="180" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-70822224471762583632023-01-26T05:23:00.002+00:002023-01-27T03:11:48.912+00:00Stuffed Karela<p> Karela or bitter gourd is the most bitter vegetable I have known or eaten. Though its disliked by many of us, the veggie is rich in many vitamins like iron, potassium and helps in regulate the blood sugar. Hence beneficial for diabetics in the form of juice or a curry. One can reduce the bitterness by coating the veggie with some salt and turmeric (again this is only optional). I rather would add more onions and garlic flavoured than reducing the bitterness so that we benefit from the vegetable. Here's what i did with mini hagalkayi or karelas.</p><p><b>Ingredients</b></p><p>Mini Bitter gourds - 20 pieces</p><p>Peanuts - 4 tbsp</p><p>Coriander seeds - 4 tbsp</p><p>Cumin seeds - 2 tbsp</p><p>Oil - 4 tbsp</p><p>Onions finely chopped - 2</p><p>Ginger garlic paste - 2 tbsp</p><p>Turmeric powder - 1 tsp</p><p>Kashmiri red chilli powder - 2 tbsp</p><p>Salt to taste</p><p>Coriander leaves - 4 tbsp</p><p>Lemon juice - 1</p><p><b>Method</b></p><p>First and foremost trim the ends of the bittergourd. Slit the same and remove the seeds.</p><p>Then take this in a large bowl, add a tablespoon of salt and half teaspoon turmeric to this. Mix well so that the bitter gourds are coated well. Rub inside the slit too. Rest for 20mins.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RC1kkudLpkg5QYyUuanhMVHv5JXE41zzZ82yG8p4JoyCgA8JlJUqg11E5U3m-O5KyYsqTCkc3wem7QpXfHBoaE4H49ROTqfMCjQPIZYVdl9vHwxlQGi3Vmqvl6Fpb6tlVaANLwFSXdxsen_TC4aiN5otcXFwKleVZIuJ-JfPSZPtezRTbAlGWWwy/s4011/1915D465-DCFD-4801-B2B8-F84204DDCA0B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4011" data-original-width="2504" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RC1kkudLpkg5QYyUuanhMVHv5JXE41zzZ82yG8p4JoyCgA8JlJUqg11E5U3m-O5KyYsqTCkc3wem7QpXfHBoaE4H49ROTqfMCjQPIZYVdl9vHwxlQGi3Vmqvl6Fpb6tlVaANLwFSXdxsen_TC4aiN5otcXFwKleVZIuJ-JfPSZPtezRTbAlGWWwy/w200-h231/1915D465-DCFD-4801-B2B8-F84204DDCA0B.jpeg" width="200" /></a></div><br /><p><br /></p><p><b>Now for the stuffing</b></p><p>Roast the peanuts on a low flame until crunchy.</p><p>Then add the Coriander seeds, Cumin seeds - roast on low flame until it turns out aromatic.</p><p>Let this cool and grind into a fine powder.</p><p>Heat Oil in a pan, add Onions, ginger garlic paste and saute on medium flame until it softens.</p><p>Then add the masala powder to the this and mix well.</p><p>Add chilli powder, turmeric, salt and mix well on low flame. Take care not to burn but turns aromatic. Let this cool.</p><p>Lastly add the coriander leaves and lemon juice and mix well.</p><p>Rinse the karela to reduce the bitterness.</p><p>Then steam the karela for 15mins until soft.</p><p>Then now stuff the prepared masala into the slit and keep it ready.</p><p>Heat oil in a kadai on medium flame, place the stuffed karela in the hot oil.</p><p>Then flip the karela and cover and cook for further 5mins on low flame.</p><p>Cook uniformly until well done.</p><p>Its ready to serve !</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ToXyS9-fd3RWBu1Ayd1aB9sBVeqleivAXG2ij2FGllMWVrijANq7q2zNjMCh2xRHn-kZUlsurNTA_aFBxjV6F0ccsm6ox_U8BmyAbXVXHC2LCLw1FBdB7McWfm0TmMizFg32bT7Ty50yY63lq-M0fH4zKCTkaPxKi7hBs6yae6UAYrNn4lGDjMPU/s4032/D332C476-88ED-4F7F-8190-E2E234AC395B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ToXyS9-fd3RWBu1Ayd1aB9sBVeqleivAXG2ij2FGllMWVrijANq7q2zNjMCh2xRHn-kZUlsurNTA_aFBxjV6F0ccsm6ox_U8BmyAbXVXHC2LCLw1FBdB7McWfm0TmMizFg32bT7Ty50yY63lq-M0fH4zKCTkaPxKi7hBs6yae6UAYrNn4lGDjMPU/s320/D332C476-88ED-4F7F-8190-E2E234AC395B.jpeg" width="240" /></a></div><br /><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6w7w3DGAZ1dbiHkwM9tstefh6PLisE1CZsYa_DKJFKnW-D5XJUrWRLUnPHMqK2YQ2Qr2-3cQzB61g37K72BD80ZcKtTaLJ60o8sH-ySs1DnT5hUBIAgq_2_gZ8xaEjfXbMdCwCe0x5A0tQit9mobecfWlHOS_7qQgo-OKCw1tka5YnIf3xIreq5tT/s1024/4E0B9E21-97C5-4E8A-85DA-823B6FACDA1D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="967" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6w7w3DGAZ1dbiHkwM9tstefh6PLisE1CZsYa_DKJFKnW-D5XJUrWRLUnPHMqK2YQ2Qr2-3cQzB61g37K72BD80ZcKtTaLJ60o8sH-ySs1DnT5hUBIAgq_2_gZ8xaEjfXbMdCwCe0x5A0tQit9mobecfWlHOS_7qQgo-OKCw1tka5YnIf3xIreq5tT/s320/4E0B9E21-97C5-4E8A-85DA-823B6FACDA1D.jpeg" width="302" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-63930035602314639172023-01-13T11:07:00.004+00:002023-01-13T11:07:46.929+00:00Japanese cake<p>Japoneese cake - a dessert popularly called in Variar bakery is actually a whipping cream or butter cream sandwiched between two nutty meringues. Wonder where the name came from? Actually read somewhere that its a french pastry, traditionally served chilled and some times with fruits too! Whatever it is, the Japoneese cake from Namma Bengalooru's Variar bakery is one of our favourites and tried making our own version - turned out to be delicious at our home bakery too :)</p><p>Ingredients</p><p>Cashewnut - 1 Cup</p><p>Whipping cream - 1/4 Cup</p><p>Sugar - 4 tbsp</p><p>Brown sugar - 2 tbsp</p><p>Corn flour - 1 1/2 tbsp</p><p>Vanilla essence - 1 tsp</p><p>Salt - 1/4 tsp</p><p>Egg white - 2 nos</p><p>Dark chocolate melted - 4 tbsp</p><p><b>Method</b></p><p></p><ul style="text-align: left;"><li>Firstly powder the cashewnuts coarsely in a mixer.</li><li>Keep 2.5 tbsp from the above powder aside. Roast this slightly till it turns aromatic. Keep it aside.</li><li>Add the brown sugar, corn flour to the coarsely ground cashew in the mixer and further pulse it. Again this has to be mixed well but not fine powder.</li><li>Take egg whites in a bowl, add salt and whisk it using an electric mixer. </li><li>To this add the sugar slowly and continue whisking. The consistency is very important here.</li><li>Whisk until the meringue turns out glossy and soft peak.</li><li>Transfer this into a mixing bowl, to this add Vanilla essence and mix well using a spatula.</li><li>To this add the cashew powder in batches and mix it well in cut and fold method.</li><li>Do not over mix the meringue here. Do it gently to make sure no lumps are formed.</li><li>Transfer this into a piping bag. Prepare the baking tray with butter paper on it.</li><li>Now, swirl the above mixture to form cookie shape. Space it well so that when baked has enough space to expand.</li><li>Now, preheat the oven at 160deg centigrade for 10min. Bake these cookies for about 20-25mins.</li><li>Once done, separate the cookies from the baking sheet onto a tray/plate and let it cool.</li><li>Next, whisk the chilled whipping cream in a bowl using an electric mixer until sharp peaks appear.</li><li>Fill this into a piping bag.</li></ul><p></p><p>Sandwiching the cream</p><p></p><ul style="text-align: left;"><li>Spread the cream which is in the piping bag onto the cookie. Start from the centre of the cookie and go around swirling until the edge of the cookie. You can do as many layers as you wish. Then place another cookie on this cream and press it slightly. </li><li>Roll this prepared cookie in the roasted cashew-nuts so that the edges are coated well.</li><li>Add a blob of chocolate on the top!</li></ul><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7AzeWCQrtdOP7zhJnDpwOs-XV-syYykKnYPOh_P8i2wz0RmqFmIpmFzdY800c6B_ge9b_zkdgGF0AhNkydfNc3Fx3Ryz-WrUmiaTDZctdg0hp39f006r4ta7DhAB1UiNpovVmxKgvELVIUNRLWqqWf--JEbX-3rytEptV7MJCGgaGNyoRiHREtVT/s1024/acc55c8f-844c-45cd-9437-44635b93d3de.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7AzeWCQrtdOP7zhJnDpwOs-XV-syYykKnYPOh_P8i2wz0RmqFmIpmFzdY800c6B_ge9b_zkdgGF0AhNkydfNc3Fx3Ryz-WrUmiaTDZctdg0hp39f006r4ta7DhAB1UiNpovVmxKgvELVIUNRLWqqWf--JEbX-3rytEptV7MJCGgaGNyoRiHREtVT/s320/acc55c8f-844c-45cd-9437-44635b93d3de.JPG" width="240" /></a></div><br /><p>Enjoy the mouthwatering JapOnese cake!!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-16468336008505937252023-01-09T04:21:00.001+00:002023-01-09T04:21:31.494+00:00Crispy Mushrooms<p> There is something undeniably satisfying with the deep fried foods. But this baked version bowled us all out! These baby mushrooms tasted garlicky + guilt-free with full of flavours. Kids said they could eat them everyday :)). We felt they could be served as a low fat appetiser too!</p><p>How to clean mushrooms</p><p>Mushrooms shouldnt really be washed. They absorb water like sponge and become soggy which we do not want in our recipe. Best way to clean them is using a damp paper towel and wipe each one of them to remove any dirt.</p><p>Ingredients</p><p>Button mushrooms cleaned - 1 tray</p><p>Bread crumbs - 1 1/4 cup</p><p>Parmesan cheese - 1/4 cup (i used mozerella here as i was running out of parmesan but turned out equally good)</p><p>Garlic powder - 1 tsp</p><p>Pepper powder - 1 tp</p><p>Coriander leaves - 1/4 cup</p><p>Egg whites - 2</p><p>Salt as per taste</p><p>Method</p><p>Preheat Oven to 200 deg centigrade and prepare the baking tray.</p><p>In a bowl, combine bread crumbs, powders, coriander leaves.</p><p>In a separate bowl, whisk the egg white.</p><p>Now dip each mushroom in the egg white and roll it in the bread crumbs mixture until coated well.</p><p>Lay them on the prepared sheet and bake them for about 10-15mins or until golden brown and crispy.</p><p>Serve the crispy mushrooms with the dipping sauce of your choice!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebSvFpRFOfU3JOmukenDLO9s_5TkOVwI-LHaRqmKfVQDCd3tKa936PrxYnV971e6jljWIO4wxK8MKZ5xizCv-yYAWSaw9o5wpE2vjTv9CVlkbHlmlmndn92WJr4x1oWJpsQ2BZWWwOxZ1A7hVRUf2BRQY7TcTCbERnQnVFlAKNU5uWKCUoV8pc4Cw/s2639/IMG_1297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2639" data-original-width="2555" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebSvFpRFOfU3JOmukenDLO9s_5TkOVwI-LHaRqmKfVQDCd3tKa936PrxYnV971e6jljWIO4wxK8MKZ5xizCv-yYAWSaw9o5wpE2vjTv9CVlkbHlmlmndn92WJr4x1oWJpsQ2BZWWwOxZ1A7hVRUf2BRQY7TcTCbERnQnVFlAKNU5uWKCUoV8pc4Cw/s320/IMG_1297.jpg" width="310" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com2tag:blogger.com,1999:blog-8757019286347835065.post-27567044750200020882022-09-04T06:12:00.000+01:002022-09-04T06:12:09.620+01:00Peanut Ladoo<p> Lagori is a traditional game in India, played between two teams in an open area with a ball and a pile of stones. I vaguely remember reading that Lagori is a Persian word which means seven stones. Maybe that's how the game got its name. </p><p>The pile of flat stones is targeted with a ball and each team gets 3 chances to knock down the pile. Once the person knocks it, the rest of them run to stack it up, while the other team grabs the ball and aims to hit the opposing team. The person who gets hit by the ball is eliminated from the game. This is how they mark points and continue till one of the teams wins. It's so much fun running and screaming - it's all worth indulging ourselves in goodies :)!! Well....though there was no running, there was lots of screaming involved today as we gulped the peanut ladoos. Yes, when I finished making and was taking pictures piling the ladoos, Lagori came to my mind - the best childhood days we had without any wifi or screen time. I wonder how we all managed life without google guru :)????</p><p><b>Ingredients</b></p><p>Peanuts - 1 Cup</p><p>Sesame seeds - 3 tbsp</p><p>Jaggery - 3/4 Cup</p><p>Dry coconut grated - 1/2 Cup</p><p>Cardamom - 1</p><p><b>Method</b></p><p></p><ul style="text-align: left;"><li>Roast the peanuts on low flame for about 8-10 mins. Transfer this to a plate and let it cool.</li><li>Roast the sesame seeds on low flame until it sizzles. Transfer this on to a plate as well.</li><li>Peel the peanut and powder it in a mixie along with cardamom.</li><li>Add the jaggery and ground the above mixture to a fine powder. Transfer this to a large bowl.</li><li>Add the sesame seeds, coconut to the above and mix well.</li><li>Form into the required sized balls and enjoy.</li></ul><p></p><p>You can store this healthy ladoo rich in calcium and iron for a week in an air tight container.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj02fhoBOG2AtgrQ-7oL8Swe-jBOsjNk7OeToAszd7Xch0BL89d5IW88T5NeDvWVwCgqMPmGU6WC0SmNyW12JlTtcpRZBxtLFmXqiXTukh5jSTKxAvt8YhUM5Ln49bY5o64cWzed-t7lZ7SZ23GYSvs4uGBTSUTDE45cXhK9IFqu3uhCpNWAhfMMLp4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1004" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj02fhoBOG2AtgrQ-7oL8Swe-jBOsjNk7OeToAszd7Xch0BL89d5IW88T5NeDvWVwCgqMPmGU6WC0SmNyW12JlTtcpRZBxtLFmXqiXTukh5jSTKxAvt8YhUM5Ln49bY5o64cWzed-t7lZ7SZ23GYSvs4uGBTSUTDE45cXhK9IFqu3uhCpNWAhfMMLp4" width="245" /></a></div><br /><br /><p></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-79603895008756182902022-05-13T03:53:00.000+01:002022-05-13T03:53:20.972+01:00Happiness is.......the Joy of making Rangoli :)!<p> Happiness is...... the joy of making Rangoli designs! My new found art form for this season - never thought I could get to it. Since my childhood I always admired my mom for her precision in her Rangoli designs. She does them effortlessly, be it a dotted one or a free hand. It's amazing to see her do them patiently everyday and the smile on her face when she finishes a design is worth a million dollars. </p><p>Now in my free time I tried my hand at practising one of my passions - Rangoli, the traditional art form of India. </p><p>Its so magical when you start drawing yet based on mathematical calculations.Once you finish the sense of satisfaction is amazing! Yet you rub it out the next day to create another new design - such a beautiful life skill that our elders have given us. Rubbing it out teaches us to let go of things in life and start a fresh day all together. Hats off to our tradition 🙏. We will try to adapt wherever possible in this bussssssyyyyyyyyy lifestyle.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg060322ZRzFVBpChOP5_KC59gWSXfcw5S3OTDsIITFtvOwDslKmo0n4oztKL_PC6uHvpdPa-DMfiTjUl4KPwViVLY_Qnyl9PCT5fYZ5O6wtf4Y-gje-W6sr8boR76Dmb0Z8zhcWtKOuwOUEUVVWFjsTHA4FyPgX7Wurrmk8BfwpW1WyYHWV2apaeoM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="810" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg060322ZRzFVBpChOP5_KC59gWSXfcw5S3OTDsIITFtvOwDslKmo0n4oztKL_PC6uHvpdPa-DMfiTjUl4KPwViVLY_Qnyl9PCT5fYZ5O6wtf4Y-gje-W6sr8boR76Dmb0Z8zhcWtKOuwOUEUVVWFjsTHA4FyPgX7Wurrmk8BfwpW1WyYHWV2apaeoM" width="180" /></a></div><span style="font-size: x-large;"><br /><span style="font-family: trebuchet;"><i><span style="color: red;">S</span><span style="color: #38761d;">p</span><span style="color: #2b00fe;">r</span><span style="color: #ff00fe;">e</span><span style="color: #01ffff;">a</span><span style="color: #e06666;">d</span><span style="color: red;"> </span><span style="color: #660000;">t</span><span style="color: #674ea7;">h</span><span style="color: #f1c232;">e </span><span style="color: #2b00fe;">P</span><span style="color: #c27ba0;">o</span><span style="color: #cc0000;">s</span><span style="color: #6aa84f;">i</span><span style="color: #a64d79;">t</span><span style="color: #e69138;">i</span><span style="color: #351c75;">v</span><span style="color: #ff00fe;">i</span><span style="color: #134f5c;">t</span><span style="color: #800180;">y</span><span style="color: red;"> </span><span style="color: #351c75;">a</span><span style="color: #c27ba0;">r</span><span style="color: #0c343d;">o</span><span style="color: #6fa8dc;">u</span><span style="color: #b4a7d6;">n</span><span style="color: #351c75;">d</span><span style="color: red;"> </span><span style="color: #ff00fe;">y</span><span style="color: #800180;">o</span><span style="color: #01ffff;">u</span><span style="color: red;"> :)!</span></i></span></span><p></p><p><br /></p><p><br /></p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com3tag:blogger.com,1999:blog-8757019286347835065.post-49413463102478201722022-04-28T05:19:00.001+01:002022-04-28T05:26:32.904+01:00Saravana Bhavan style Tomato Onion Chutney<p> We were recalling our London days and the restaurants we tried during our stay. One such memorable was the countless stops to SB as it was very close to our place - either it was for coffee mornings,Sunday brunches, mid-week dinners or just a lazy day meal... and also not to forget our after long/short trips takeaways. His stuffed capsicum and kottu parathas were the best! Next was the tomato chutney along with any south Indian breakfast dish is a must. It was so yummy that we used to gobble just on itself!</p><p>Tomato chutney is a spicy accompaniment usually eaten with Dosa, Idli, akki rotti, Vada, Uttapam. It is a healthier option as it has no coconut and hence less cholesterol. It can be prepared well in advance and store in the refrigerator up to a week.</p><p>This became our family favourite as a spread, salsa too :))! It can be eaten with any crackers or khakras as an evening snack/after school snack.</p><p><b>Ingredients</b></p><p>Onions chopped - 1 Cup</p><p>Tomatoes chopped - 2 Cups</p><p>Chana dal - 3 Tbsp</p><p>Dried Red Chillies - 6</p><p>Garlic cloves - 4</p><p>Kashmiri lal mirch - 1/2 tsp</p><p>Oil - 2 Tbsp</p><p>Salt to taste</p><p>For the tempering</p><p>Oil - 2 tsp</p><p>Mustard seeds- 1 tsp</p><p>Chanadal - 1/2 tsp</p><p>Urad dal - 1 tsp</p><p>Hing - a big pinch</p><p>Jeera - 1 tsp</p><p>Haldi - 1/4 tsp</p><p>Few Curry leaves </p><p><b>Method</b></p><p></p><ul style="text-align: left;"><li>Heat Oil in a pan, add the Chana dal and red chillies. Fry for few minutes.</li><li>To this add the Garlic and continuing frying for few minutes.</li><li>Add the Onions, cook until translucent.</li><li>Next add the tomatoes, chilli powder and salt. Mix well and cook until soft.</li><li>Let this mixture cool. Later on grind the same in a mixie into a fine paste.</li><li>For the tempering, heat Oil in a small pan, add mustard seeds and allow it to splutter.</li><li>To this add all the dals, curry leaves and hing. </li><li>Turn off the heat and then add the turmeric powder.</li><li>Add this tempering to the chutney and mix well.</li></ul><p></p><p>Tomato-Onion chutney is ready to be attacked!</p><p>Have a great week ahead :)</p><p><br /></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-65856148208454880892022-04-14T05:17:00.000+01:002022-04-14T05:17:37.169+01:00Caramalised Makhana<p> Caramalised Makhana or Sweet Makhana is a healthy snack - especially for people who are diet conscious.</p><p>Makhana is puffed lotus seed, largely grown in parts of Bihar, India. Makhana is a good source of Calcium. It is also rich in protein and keeps us full for a long time, in turn balancing our blood sugar. Loaded with good fat too! So, why wait to include this all-rounder snack in our daily diet - one can make kheer, savoury snacks, raita, include in subjis, etc according to their taste buds.</p><p><b>You will need</b></p><p>Makhana - 2 Cups</p><p>Peanuts - handful</p><p>Jaggery - 2 Tbsp</p><p>Ghee - 1 tsp</p><p>Red Chilli Powder - 1 tsp</p><p>Sesame seeds - 1 tsp</p><p><b>Method</b></p><p>Dry roast makhana and peanuts separately in a pan on low-med flame. Keep it aside.</p><p>Take Ghee and Jaggery in the same pan, melt on low flame.</p><p>To this add salt, chilli powder and sesame seeds - mix well.</p><p>Now add the roasted peanuts and makhana to this mixture and mix well on low flame till its coated well.</p><p>Tada its ready to attack!!</p><p>Enjoy the crunchy snack all day :)!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihEpBQ4QvuApdTYAh7J7OMmf95XAZkXZILN2P0ishzM_jcx-UBg5i2Gdu9i91Gzkrt9kWbkDfE0L-MPHx1ZqDY2yQF8caV54tGHgltVjR_cQJnnHykOruDpzQnLiKGVac7j9xoc0KwZAZNn0Q6oWBwHC9NiP_Hgy5P6urOn0qHv-sycCoMjBZ2nEMS" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEihEpBQ4QvuApdTYAh7J7OMmf95XAZkXZILN2P0ishzM_jcx-UBg5i2Gdu9i91Gzkrt9kWbkDfE0L-MPHx1ZqDY2yQF8caV54tGHgltVjR_cQJnnHykOruDpzQnLiKGVac7j9xoc0KwZAZNn0Q6oWBwHC9NiP_Hgy5P6urOn0qHv-sycCoMjBZ2nEMS" width="180" /></a></div><p></p>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-39832596785613545992020-05-27T16:06:00.000+01:002020-05-27T16:06:02.325+01:00Rice ChakkuliChakkuli, Chakli, Chakralu are all the different names for the same snack called murukku. There are varieties of chakkuli meaning many variations in the recipe - some use urad dal, rice, sago, fried gram, wheat flour, besan, etc. All of them have their unique flavor and texture!<br />
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My childhood memories go back to the Krishna Janmashtami where my mom used to make these delicious chakkulis. As a kid, the significance of this festival was only about many tindis I would get to munch on. Excitement would build up when one of our neighbors - tamil pati would hand over her thali for us - view of those delectable dishes makes me drool even now :) - ghee appam, sweet seedai, salt seedai, tengol, nippattu, sweet poha and the list goes on. Believe me, the taste that these dishes have on that particular day is so unique maybe because we get them as prasadam from the lord - a gracious gift!<br />
So here we decided to try one of the series of Gokulashtami tindis and it vanished in no time in our tindi poti family :))!<br />
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<b>Ingredients</b><br />
Rice flour fine - 2 1/2 Cup<br />
Butter softened - 2 tbsp<br />
Pinch of hing<br />
Sesame - 1 tsp<br />
Jeera - 1 tsp<br />
Ajwain - 1 tsp<br />
Kashmiri lal mirch - 1/4 tsp<br />
Roasted gram dal/putani - 1/2 Cup<br />
Salt to taste<br />
Water to knead<br />
Oil for frying<br />
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<b>Method</b><br />
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<ul>
<li>In a large bowl, place the rice flour, butter, hing, sesame, jeera, ajwain, salt, chilli powder.</li>
<li>Grind the roasted gram dal into a fine powder.</li>
<li>Add this powder to the above bowl with other ingredients. Mix well.</li>
<li>Add water as needed and mix it, knead well to a soft dough. </li>
<li>Using a chakli maker, press the dough into a spiral shape onto a butter paper.</li>
<li>Seal the ends so that they don't separate while deep frying.</li>
<li>Take one chakkuli at a time and slide it into the hot oil.</li>
<li>Flip the chakkulis and fry them on medium flame until crispy on both sides.</li>
<li>Drain them on a kitchen roll to remove excess oil.</li>
<li>Crispy chakkulis are ready to be served with hot chai or coffee!</li>
</ul>
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<b><br /></b>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com3tag:blogger.com,1999:blog-8757019286347835065.post-38069140015653972732020-05-21T12:35:00.001+01:002020-05-21T12:35:11.021+01:00Ragi PhulkasRotis, Chapatis, Phulkas are all inherent parts of the Indian diet. They are power-packed with energy - a good source of fiber too. It keeps you full for longer and thus can handle your hunger pangs so we prefer rotis over rice. Thus we keep trying variety here - Ragi roti, akki roti, thalipeet, jowar roti, etc.<br />
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Ragi roti is a nutritious way of eating Ragi or finger millet if one struggles to swallow the ragi mudde. Ragi is more healthy especially for diabetics as it's gluten-free and rich in Calcium + iron! I can't say it's easy to make - but yes once you get a hang of rolling and carefully lifting the rotis its definitely easy :).<br />
<br />
<b>Ingredients</b><br />
Ragi flour - 1 Cup<br />
Water - 1 Cup<br />
Salt - 1 tsp<br />
Oil - 1tsp<br />
<br />
<b>Method</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<ul>
<li>Heat water in a thick bottomed vessel. Bring this to boil.</li>
<li>Next add salt and oil. Mix well.</li>
<li>Then reduce the heat to low, add the ragi flour and mix well so that no lumps are formed.</li>
<li>Transfer this onto a thali/plate. Let it cool a bit so that you can handle the dough.</li>
<li>knead well to form a firm and smooth dough. If required grease your hands with some oil.</li>
<li>Take a small portion of the dough and roll out using a rolling pin. You can use ragi flour for dusting.</li>
<li>Roll it gently so that it doesn't stick to the rolling pin nor the board.</li>
<li>Place this on a heated tava.</li>
<li>Flip both sides and once you see those small bubbles on the roti, start pressing the roti with a cloth or a spatula. It will puff up like a poori.</li>
<li>Serve hot with ghee or butter and choice of your subji.</li>
</ul>
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<br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-76310917127045160152020-05-19T10:42:00.001+01:002020-05-19T10:42:37.791+01:00Mexican Madness!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: georgia, "times new roman", serif;">There are times when I feel lazy to make a proper meal and that's the time for quick Quesadillas :)! </span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Quesadillas are basically a Mexican dish but somewhere read that long time ago Spanish brought their dairy products into to Mexico and hence the Mexicans turned up a cheesy dish out of it called Quesadillas. Queso in Spanish means cheese and Queso + tortillas became Quesadillas!</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Original Quesadillas are simply grilled tortillas with melted cheese sandwiched in it.</span><br />
<span style="font-family: georgia, "times new roman", serif;">But we prefer whole-grain tortillas along with some veggies + lots of cheese to make it enticing and delicious :). And the speedy meal is ready in less than 10 minutes too!</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;"><b>Ingredients</b></span><br />
<span style="font-family: georgia, "times new roman", serif;">Whole grain flour tortilla - 10</span><br />
<span style="font-family: georgia, "times new roman", serif;">Butter for brushing the tortillas</span><br />
<span style="font-family: georgia, "times new roman", serif;">Grated cheese of your choice (i use cheddar) - 2 Cups</span><br />
<span style="font-family: georgia, "times new roman", serif;">Sweetcorn kernels - 1 Cup</span><br />
<span style="font-family: georgia, "times new roman", serif;">Green / Red Peppers finely chopped - 1</span><br />
<span style="font-family: georgia, "times new roman", serif;">Onions finely chopped - 1</span><br />
<span style="font-family: georgia, "times new roman", serif;">Green chilies finely chopped - 1</span><br />
<span style="font-family: georgia, "times new roman", serif;">Salt to taste</span><br />
<span style="font-family: georgia, "times new roman", serif;">Black pepper powder - 1/2 tsp </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><font face="georgia, times new roman, serif">Paprika - 1 tsp<br /></font>
<span style="font-family: georgia, "times new roman", serif;">Oil - 2 tbsp</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;"><b>Method</b></span><br /><ul style="text-align: left;"><li><span style="font-family: georgia, "times new roman", serif;">Heat oil in a pan, add chilies, Onions and saute for a few minutes.</span></li><li><font face="georgia, times new roman, serif">Then add all the other veggies and saute for a minute or two.</font></li><li><font face="georgia, times new roman, serif">Add salt, paprika, and pepper powder and mix well. Transfer this into a bowl.</font></li><li><font face="georgia, times new roman, serif">Once this cools, add the Cheese.</font></li><li><font face="georgia, times new roman, serif">Heat the tava and brush some butter.</font></li><li><font face="georgia, times new roman, serif">To prepare the quesadilla - spread the veggie mixture on 1 roti and top it with extra cheese (if you want to make it stretchy and cheesy) and cover this with another roti.</font></li><li><font face="georgia, times new roman, serif">Place this on the hot buttered tava and roast on low flame.</font></li><li><font face="georgia, times new roman, serif">Flip it over and roast until golden brown.</font></li><li><font face="georgia, times new roman, serif">Cut it into the desired shape and serve hot with Salsa.</font></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buBbsOXyPgmneeeO31PO9Z3S96lvDo0d6ROzdRf-dsNKfBUYQ4yb83OYpX75w4yt5ynX697i5DCmcup5OHbfJNKCAY-kNuB1uHCUrnS7BB76YYJpZqV_J7Ku43F04cNgKzXkfKkytqw/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2948" data-original-width="4012" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buBbsOXyPgmneeeO31PO9Z3S96lvDo0d6ROzdRf-dsNKfBUYQ4yb83OYpX75w4yt5ynX697i5DCmcup5OHbfJNKCAY-kNuB1uHCUrnS7BB76YYJpZqV_J7Ku43F04cNgKzXkfKkytqw/s320/IMG_1454.jpg" width="320" /></a></div><font face="georgia, times new roman, serif"><br /></font>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-19724862236097928662020-05-17T11:37:00.003+01:002020-05-17T11:39:24.191+01:00Veg ManchurianOur summer holidays used to be with reading books, visiting book stores, borrowing books from a library, or cursive writing (popularly termed as copywriting) and not to forget storytelling. Of course along with all the playtime and cooking experiments etc :).<br />
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Now we have transferred that love for books to our kids! And we buy books quite frequently. But when the lockdown came in, we started looking out for other options to get access to the reading material. We were amazed to see the hidden world out there - audiobooks, documentaries, etc. But nothing can beat the thrill of holding a book and reading it none the less still enjoyed the online version.<br />
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With this, our older one loves storytelling and the younger one is an ardent listener to her brother. He comes up with all the audio/visual effects and makes it enjoyable. They go on and on whether its a mythological or a fairytale. We felt this comes naturally to a few of them - just let go of yourself and not self-conscious, you can tell a story. I guess that's how our folktales and other traditional stories came up. Especially when you don't have access to books, storytelling becomes a sharing of quality.<br />
Technology is for now but when sharing happens it's for life! "<i>This is the best investment we can make for our kids</i>".<br />
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And thus, a time for virtual cuddle ups - introduced my son for story writing on <a href="https://radiancestories.blogspot.com/">https://radiancestories.blogspot.com/</a> and he is enjoying penning down the tales in his own words.<br />
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<b>Ingredients</b><br />
<b>For Manchurian balls</b><br />
Carrot grated - 1<br />
Cabbage shredded - 5 tbsp<br />
Spring Onions chopped - 5 tbsp<br />
Onions finely chopped - 1/2<br />
Ginger garlic grated - 1 tsp<br />
Chilli sauce - 1 tsp<br />
Salt - 1/2 tsp<br />
Plain flour/Maida - 2 tbsp<br />
Cornflour - 2 tbsp<br />
Oil for deep frying<br />
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<b>For gravy</b><br />
Oil - 2 tbsp<br />
Ginger grated - 1 inch<br />
Garlic grated - 3 cloves<br />
Green chillies slit - 1<br />
Spring Onion chopped - 4 tbsp<br />
Onion finely chopped - 1/2<br />
Capsicum sliced - 1/2<br />
Vinegar - 2 tbsp<br />
Soya sauce - 2 tbsp<br />
Chilli sauce - 1 tsp<br />
Tomato sauce - 2 tbsp<br />
Pepper powder - 1/2 tsp<br />
Salt to taste<br />
Water - 1 1/4 Cup<br />
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<b>For slurry</b><br />
Corn flour - 2 tbsp<br />
Water - 1/4 cup<br />
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<b>Method</b><br />
<br />
<ul>
<li>In a large bowl, place the Carrots, Cabbage, Onions, Spring Onions, Ginger, and Garlic.</li>
<li>Next, add the Salt and Chilli sauce. Mix well.</li>
<li>Further, add Maida and Corn flour and mix well. Form this into a soft dough.</li>
<li>Now shape the dough into small balls and deep fry them on medium heat until golden brown in colour.</li>
<li>Drain them on a kitchen towel and keep it aside.</li>
<li>In another large wok, heat oil and saute the ginger-garlic, chilies and spring onions.</li>
<li>Add Onions and stir fry on high flame.</li>
<li>Next to this add the capsicum and further stir fry.</li>
<li>Then add the Soya sauce, vinegar, tomato sauce, chilli sauce, pepper powder, and salt. Stir fry making sure all the sauces are combined well.</li>
<li>To this add the water and boil on medium heat.</li>
<li>Now, in another small bowl, mix together the cornflour and water to form a smooth paste.</li>
<li>Add this to the above gravy and continue to boil until the gravy thickens and is glossy.</li>
<li>Add in the fried veg manchurian balls and remaining spring onions and mix well.</li>
<li>Veg Manchurian is ready to be served with fried rice!</li></ul><br /><ul>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIu0u9EQ5IOF7dEPt-FAKsCeMLR6RU2Hk9wJ6tkOUzDhqmtuYeAJWrkiMQDtx8heaphrgOynrlZBWXJcvaasEyLvze73V9LLomzwywBrfsgmfJs0HZellpOYw43kQCGXVCHtvcvcnblE/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIu0u9EQ5IOF7dEPt-FAKsCeMLR6RU2Hk9wJ6tkOUzDhqmtuYeAJWrkiMQDtx8heaphrgOynrlZBWXJcvaasEyLvze73V9LLomzwywBrfsgmfJs0HZellpOYw43kQCGXVCHtvcvcnblE/s320/16066ff8-82d7-485b-86a2-b4d3f549072f.JPG" width="320" /></a></div>Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com4tag:blogger.com,1999:blog-8757019286347835065.post-71034406950205224062020-05-15T11:25:00.004+01:002020-05-17T11:52:02.459+01:00Crispy Bhindi<div dir="ltr" style="text-align: left;" trbidi="on">
<font size="2"><span style="font-family: georgia, "times new roman", serif; font-size: x-small;">C</span><font face="arial"><span style="font-family: georgia, "times new roman", serif; font-size: x-small;">rispy bhindi is a delicious dish made differently from the normal method. </span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Bhindi is one of our favourite vegetable and holds most dear position on our cooking :)! We love anything to do with this ladyfinger - gojju, palya, majjige huli, pakoda etc With each variety boasting its flavour it would be unfair to choose one over the other. So we did complete justice to this appetizing dish flavoured with some peanuts and cashews to give a crackling effect! Here's what we did for crispy bhindi...</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;"><b>Ingredients</b></span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Bhindi washed, wiped and chopped - 2 Cups</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Oil for deep frying</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Oil - 2 Tbsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Garlic pods - 4</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Mustard seeds - 1/2 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Chana dal - 1/2 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Urad dal - 1/2 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Turmeric powder - 1/2 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Hing - 1/4 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Peanuts - 1/4 cup</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Cashews split - a handful</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Curry leaves - a handful or more</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Kashmiri red chilli powder - 1 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Dry Mango Powder / amchur - 1/2 tsp</span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: x-small;"><b>Method</b></span><br />
<br />
</font></font><div style="text-align: left;">
</div>
<font face="arial" size="2"><ul style="text-align: left;"><li><span style="font-family: georgia, "times new roman", serif; font-size: x-small;">Heat oil in a pan, deep fry all the bhindi on medium flame until crisp. Drain them on a kitchen towel and keep it a</span><span style="font-family: georgia, "times new roman", serif; font-size: x-small;">side.</span></li><li>Deep fry the curry leaves, cashews and peanuts separately until they become crisp and slight dark in colour. Drain them on the kitchen towel.</li><li>Heat oil in another pan, add the mustard seeds, dals, Haldi, hing and Garlic pods.</li><li>To this add the fried Bhindis, nuts and the curry leaves.</li><li>Toss it with some salt, chilli powder and amchur powder.</li><li>Mix well and ready to be served as a starter/ snack or even a side dish!</li></ul>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-90509180946414245232020-05-11T11:40:00.000+01:002020-05-11T11:40:10.742+01:00Pita BreadPita bread is a Meditteranean cuisine.<br />
<br />
We love the falafels and hummus combo + fresh Salad with Pita pockets. They are so compact and easy to hold/ carry - makes a perfect protein-filled lunchbox meal!<br />
It's a very straight forward recipe and comes out best when homemade :). Watching them puff on the tava or in the Oven is a culinary magic at its best :):)! Here's what we did to get those fluffy pockets....<br />
<br />
<b>Ingredients</b><br />
Warm water - 1 Cup<br />
Active dry yeast - 1/2 tsp<br />
All-purpose flour - 2 Cups<br />
Whole wheat flour - 3/4 Cup<br />
Salt to taste<br />
Sugar - 1 Tbsp<br />
Olive Oil - 2 tsp<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Firstly<b>, </b>take the water, sugar, and yeast in a bowl. Mix well and let it sit for about 5 minutes until the yeast gets activated.</li>
<li>In another large bowl, add the flours, Salt, Olive Oil. Mix well.</li>
<li>To this add the yeast water and mix well until a shaggy dough is formed.</li>
<li>Transfer this on a clean work surface. Sprinkle some flour on the surface and knead the dough until smooth for about 6-8 minutes.</li>
<li>Next coat the mixing bowl with a thin layer of Olive Oil, set the dough in the bowl and turn it until its coated with the Oil.</li>
<li>Cover this with a clean cloth or a plastic wrap and keep it aside for 1-2 hours or until the dough has risen double the size.</li>
<li>Gently deflate the dough and transfer it on a floured surface.</li>
<li>Divide the dough into equal size balls and gently flatten each ball into a thick disk.</li>
<li>Sprinkle some more flour on the disks and cover and keep aside.</li>
<li>Using a rolling pin, roll the disks into 6-inch circles with about a 1/4 inch thickness.</li>
<li>Sprinkle the flour as needed.</li>
<li>Let this final shaped dough rest for 2-30 minutes or until slightly risen.</li>
<li>Heat the skillet on medium-high heat. </li>
<li>Drizzle a bit of Oil on the skillet, place the rolled out Pita on the skillet and bake for about 30 seconds until you see some bubbles. Flip and cook another 1-2 minutes on the other side.</li>
<li>Flip again and cook another 1-2 minutes to toast on the other side. The pita should start to puff up by now. (You can press the surface gently to puff up the Pita).</li>
<li>Keep the cooked Pitas covered with a clean dishcloth while you do the remaining Pitas.</li>
<li>Soft homemade Pita is ready!</li>
</ul>
<i>Pitas are best when eaten immediately after cooking. Even if you get Pitas that don't puff, you can tear them into pieces and use them for dipping in hummus</i><br />
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<br /><br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-34398235396243682782020-05-08T12:01:00.000+01:002020-05-08T12:01:08.710+01:00Pineapple SaladPineapple Salad is a perfect way to enjoy the summer fruits. It's easy to make and simply delicious!<br />
<br />
The sweetness of the Pineapple is balanced out with some pungent garlic + fiery chillies along with Soy Sauce as the dressing. Trust me every time I make this for any get-togethers, we come back every second for this - yes, it's an eye-catcher :)! It's so colourful, the bright yellow of Pineapple and dark green toppings of Coriander leaves draw all your attention to the salad bowl :)).<br />
<br />
It's a great dish to choose when you have less time, yet want something tasty to go with your main course! Be it for just your family, a potluck or a BBQ/ parties this dish will surely be a super hit!<br />
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<b>Ingredients</b><br />
Pineapple - 1 chopped into small chunks<br />
Soya Sauce - 1 Tbsp<br />
Garlic grated - 4 cloves<br />
Sugar - 1 tsp<br />
Green chillies finely chopped - 2<br />
Roasted Peanuts deskinned and coarsely crushed - 1/2 Cup<br />
Coriander leaves finely chopped for garnishing - handful (you can garnish with any greens you like - mint, Spring Onion greens)<br />
<b><br /></b>
<b>Method</b><br />
<br />
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<ul>
<li>Place the pineapple chunks in a large bowl.</li>
<li>In another small bowl, add the Soya sauce, garlic, chillies, sugar. Mix well and keep it aside.</li>
<li>Dry roast the peanuts on a Tava.</li>
<li>Wait for it to cool, then rub the peanuts to deskin them.</li>
<li>Coarsely crush the peanuts in a grinder.</li>
<li>Now, add the dressing i.e soya mixture to the Pineapple and mix well.</li>
<li>Add the Peanuts and greens just before serving.</li>
<li>Mix well and the crunchy salad is ready to be served!</li>
</ul>
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<br /><br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com2tag:blogger.com,1999:blog-8757019286347835065.post-60758832311391980962020-05-05T11:01:00.001+01:002020-05-05T11:01:22.547+01:00Shenga HoligeShenga holige is a north Karnataka dish. Shenga means Peanuts, so its Peanut holige.<br />
<br />
We are a family of great liking for sweet-tasting foods. We have been almost following the restrictive lifestyle strictly but failed to social distance from pet pooja :-p.<br />
So we had this ellu bella remaining from Sankranti and got bored of munching them. I thought of a plan to keep my little one occupied and also get over with the mixture. She was happy to separate the peanuts, jaggery and sesame from the mix and made shenga holige with this!<br />
<br />
We declare that shenga holige is a healthy dessert free from any extra Oil and full of good cholesterol + Vit and minerals :). So pamper yourself with this irresistible Shenga holige rather than a handful of plain peanuts :))!!!!! Here we go.....<br />
<br />
<b>Makes - </b><br />
<b>Ingredients</b><br />
<b><br /></b>
Peanuts roasted - 2 Cups<br />
Sesame roasted - 1/2 Cup<br />
Jaggery - 2 Cups<br />
Cardamom powder - 1/2 tsp<br />
Plain flour - 2 Cups<br />
Chiroti Rave / fine semolina - 1/4 Cup<br />
Salt - pinch<br />
Hot Oil - 1 tsp<br />
Water for mixing<br />
<br />
<b>Method</b><br />
<b>For the kanaka (dough)</b><br />
<br />
<ul>
<li>In a large bowl, add the Plain flour, Chiroti rave, Salt, Oil, and mix well.</li>
<li>To this add the Water little by little and mix well to form a dough.</li>
<li>Let it rest for 3-4 hours.</li>
</ul>
<b><div style="text-align: left;">
<b>For the hoorna (filling)</b></div>
</b><ul>
<li>Grind Peanuts, Sesame, and Jaggery to a powder.</li>
<li>Place this mixture in a bowl. To this add the Cardamom powder and mix well.</li>
<li>Add a bit of hot water to the above mixture and mix well to form a dough. (Add the hot <b>water</b> at this stage <b>only if</b> <b>required</b> else just mix the powder and form a dough).</li>
</ul>
<b>To make the holige</b><br /><ul>
<li>Take a small portion of the dough, flatten it a bit.</li>
<li>Take a handful of hoorna and stuff it in the flattened dough.</li>
<li>Pull the dough from the edges and cover it over the hoorna and make sure you seal it well.</li>
<li>Dust this in some flour and roll it gently into thin circle.</li>
<li>Place this on a hot tava and cook on both sides on low flame.</li>
<li>This doesnt need any Oil on the top as the nuts and sesame Oil is sufficient for cooking it.</li>
<li>Serve hot with ghee!</li>
</ul>
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<i>Indulgence at its best :)!!!!!!</i></div>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-53273688381239346352020-05-04T12:39:00.000+01:002020-05-04T12:44:39.073+01:00Curd Paratha/Dahi ke ParathaFinding your inner peace......When our mind is pure then the joy follows like a shadow that never leaves us. We are so busy with our daily routine, sometimes we tend to miss out on basic acts like being kind, affectionate, gratitude etc.<br />
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I think lockdown has taught us a good lesson - nature has its own way of dealing with things and we must honour it. </div>
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We learnt to live every moment as if there was no tomorrow. Many of us get trapped with the past and future - always cribbing about things or planning well ahead.....</div>
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Best is to focus on the present - else we will miss out on most of our life. Thankful to be awake every morning - just plan the day, live each day and cherish every moment! </div>
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I hope this will lead us to a meaningful life :)!</div>
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<div>
So today we knock up another dish here....Curd Paratha and mooli Raita.</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
Wheat flour - 2 Cups</div>
<div>
Turmeric powder - 1/2 tsp</div>
<div>
Kashmiri red chilli powder - 1/2 tsp</div>
<div>
Green chillies finely chopped - 2</div>
<div>
Ginger grated - 1 tsp</div>
<div>
Coriander leaves finely chopped - handful</div>
<div>
Pudina or mint leaves finely chopped - handful</div>
<div>
Pinch of Hing</div>
<div>
Salt to taste</div>
<div>
Oil - 2 tsp</div>
<div>
Yogurt - 3/4 Cup</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<ul>
<li>In a large bowl, add all the ingredients other than Yogurt and mix well.</li>
<li>Next, add the Yogurt little by little and mix well to form a soft but firm dough. Add Water <b>only </b>if needed. Let this rest for at least 10 min.</li>
<li>Take a small portion of the dough, dust some flour and roll it into thin squares or circles.</li>
<li>Place this on the hot skillet. Flip once and apply some Oil on both sides.</li>
<li>Press and cook well on both sides.</li>
<li>Serve hot with any Raita and Pickle of your choice!</li>
</ul>
<b>Moolangi Raita / Mooli Raita</b></div>
<div>
<br /></div>
<div>
<b>Ingredients </b></div>
<div>
Moolangi grated - 2</div>
<div>
Yogurt / Curds - 4 Cups</div>
<div>
Greens of the Spring Onions for garnishing - handful</div>
<div>
Oil - 1 tbsp</div>
<div>
Mustard Seeds - 1/2 tsp</div>
<div>
Kadlebele / Chana dal - 1 tsp</div>
<div>
Uddinabele / Urad dal - 1 tsp</div>
<div>
Cumin seeds - 1 tsp</div>
<div>
Hing - 1/4 tsp</div>
<div>
Green chillies split - 1</div>
<div>
<br /></div>
<div>
<b> Method</b></div>
<div>
<ul>
<li>Place the Mooli in a bowl.</li>
<li>To this add the Salt.</li>
<li>Make the tempering, by heating Oil in a small pan, add mustard, both dals, Cumin seeds, Hing, and Chillies. Let this cool.</li>
<li>Then add the tempering to the Mooli. </li>
<li>To this add Yogurt and mix well.</li>
<li>Garnish with greens and serve chillied.</li>
</ul>
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Happy Cooking!!!!</div>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-87937377101451662892020-04-28T12:35:00.000+01:002020-04-28T12:38:25.685+01:00Paneer ParathaGaming is such an addiction - be it a 12yr or a 6yr old, both can play the same video game. Yes, believe it or not, they both are going crazy with the shooting...<br />
<br />
Video games these days are so advanced that, they look so natural and very close to as though a person playing on the screen.<br />
<br />
My son always argues that it improves one's motor skills, hand-eye coordination, and logical thinking. We also have a few traditional games and board games which have made it to the screens.<br />
<br />
But whatever said and done the effect of sitting together and playing in group is by far better than just playing against a machine or even a person behind the same. The latter doesn't need any s/w or h/w upgrade or even any body aches and pains too.....<br />
<br />
I think board games let us bond well and can become a routine soon while screens can just be a filler here and there.<br />
We enjoy the range from traditional games to the latest board game over this holiday season - alguli mane, chowka bhara, Uno, Game of Life, Scrabble, Monopoly, etc<br />
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Overall it is a good time to bond with your friends and family!<br />
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<b>Ingredients</b><br />
<b>Mak</b>es - 6<br />
<b>For the stuffing</b><br />
<br />
Grated Paneer - 2 Cups<br />
Garam masala - 1/4 tsp<br />
Cumin powder - 1 tsp<br />
Green chillies finely chopped - 1<br />
Ginger grated - 1 tsp<br />
Ajwain - 1/4 tsp<br />
Salt to taste<br />
Spring Onions finely chopped - 6<br />
<b><br /></b>
<b>Paratha dough</b><br />
Multigrain atta or whole wheat flour - 1 Cup<br />
Salt to taste<br />
Water as required for kneading<br />
Wheat flour for dusting<br />
Oil for roasting<br />
<br />
<b>Method</b><br />
<b>For Panner stuffing</b><br />
<br />
<ul>
<li>In a large bowl, mix together the Paneer, ginger, all the masalas, Salt, Ajwain and Spring Onions.</li>
<li>Keep this aside.</li>
</ul>
<b>Dough Recipe</b><br />
<br />
<br />
<ul>
<li>In a large bowl, add the flour, Salt and Water.</li>
<li>To this add water little by little and mix well to make a dough.</li>
<li>Knead this well and cover and rest it for 20 minutes.</li>
</ul>
<b>Making of Parathas</b><br />
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<ul>
<li>Take a fistful of dough and roll it into a 5-</li>
<li>inch circle in diameter.</li>
<li>Place the prepared stuffing in the middle of the circle.</li>
<li>From the edge pull the dough together to the center and seal the stuffing in the middle.</li>
<li>Sprinkle some flour and roll it into a Chapati size.</li>
<li>Heat tava on a medium flame.</li>
<li>Place the rolled dough on the tava.</li>
<li>Add some Oil/ghee or butter and press slightly.</li>
<li>Cook on both sides until well done.</li>
<li>Finally, hot Parathas are ready to be served with Pickle and Yogurt/Raita!</li>
</ul>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com2tag:blogger.com,1999:blog-8757019286347835065.post-25755552709467750232020-04-27T12:12:00.000+01:002020-04-28T09:52:53.910+01:00Lauki KoftaLauki Kofta is a North Indian style subji. Koftas are kind of balls that are deep-fried, steamed, baked, or grilled and served in a spicy sauce.<br />
<br />
Lauki also known Sorekayi in Kannada and Bottle gourd in English is believed to be the first plant to be grown in the world. This vegetable was used to make vessels to store water.<br />
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It has a very neutral flavor and cooks very fast. When combined with desi spices we can rustle up a list of interesting dishes like koftas, halwa, dal, handvo, raita, etc...............<br />
<br />
This veggie also has a lot of health benefits like - it has a lot of water content which helps in reducing the body heat especially during summer months. It is light on the stomach and easy on digestion too. And of course not to forget our weight loss, a healthy heart and regulating diabetes, etc<br />
<br />
Having said all the above, we still felt its a very pale/dull vegetable to eat. Though we want to adapt to our regular cooking somehow it never gained its priority. But this exotic recipe struck our senses and left us asking for more - truly scrumptious + Laukilicious ;)!!!!<br />
So go on....why not try one recipe at a time!!!!<br />
<br />
<b>Ingredients</b><br />
<b>Serves - 4</b><br />
<br />
<b>For Koftas</b><br />
Lauki / Sorekayi - 1<br />
Besan /Kadle hittu - 1/4 Cup<br />
Turmeric powder - 1/2 tsp<br />
Red chili powder - 1/2 tsp<br />
Garam masala - 1/2 tsp<br />
Ajwain - 1/2 tsp<br />
Salt to taste<br />
Oil for deep frying<br />
<br />
<b>For gravy</b><br />
Oil - 2 tsp<br />
Onions finely chopped - 1<br />
Tomatoes finely chopped - 2<br />
Ginger grated - 1 tsp<br />
Garlic grated - 1 tsp<br />
Cashews - 10 nos<br />
<br />
<b>Other ingredients</b><br />
Oil - 2 tsp<br />
Cumin seeds - 1 tsp<br />
Bay leaf - 1<br />
Turmeric powder - 1/2 tsp<br />
Hing - a pinch<br />
Kashmiri red chili powder - 1 tsp<br />
Garam masala - 1/2 tsp<br />
Coriander powder - 1 tsp<br />
Salt to taste<br />
Yogurt - 1/4 Cup<br />
Kasuri methi - 1tsp<br />
Coriander leaves finely chopped for garnishing<br />
<br />
<b>Method</b><br />
<b>Kofta preparation</b><br />
<br />
<ul>
<li>Peel and grate the Lauki. To this add some Salt and keep it aside.</li>
<li>Squeeze well and collect the water in a separate bowl to use later.</li>
<li>Add the Besan and spices to the grated Lauki.</li>
<li>Mix well, make small balls and flatten it to make koftas.</li>
<li>Deep fry this and drain, keep this aside.</li>
</ul>
<b>Gravy</b><br />
<br />
<ul>
<li>Heat Oil in a pan, add Onions, ginger, garlic, and saute for a few minutes.</li>
<li>Then to this add the tomatoes and mix well until mushy.</li>
<li>Lastly, add the cashews and mix well.</li>
<li>Once cooled, grind this into a smooth paste.</li>
</ul>
<br />
<b><br /></b>
<b>Final preparation</b><br />
<br />
<ul>
<li>Heat oil in a pan, add Cumin seeds, Bay leaf.</li>
<li>Then add some hing, turmeric powder, red chili powder.</li>
<li>Next, add the grounded onion tomato paste and saute.</li>
<li>To this add Salt, Garam masala, Coriander powder, and mix well.</li>
<li>Then add the Lauki Water and Yogurt and mix well on low - medium heat.</li>
<li>Once this comes to boil, lower the flame and add the fried Koftas.</li>
<li>Then add the Kasuri methi and keep this covered for 3-5 minutes on low flame.</li>
<li>Lastly, garnish with Coriander leaves and serve hot!</li>
</ul>
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Pair it with Rice / Roti and serve it as a main course at lunch or dinner too!<br />
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<br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-3614876111316215562020-04-26T12:26:00.000+01:002020-04-26T12:26:06.731+01:00ThalipeethBreakfast is the most important meal of the day....many of us know this. It refuels us after a long snooze and get us moving for the day!<br />
<br />
We generally are food buffs and would love to try anything vegetarian ranging from hummus to hayagreeva ;)! These days we have cut down on using refined flours as much and more of fibre diet. This has helped us well in managing our weight and metabolism. Of course tasty dishes are always on our list - here's one such breakfast item called Thalipeeth.<br />
<br />
Thalipeeth is a Maharashtrian and Uttara Karnataka dish. It uses various flours + Veggies of your choice. It keeps us full for a long time and hence reduces our hunger pangs for those sinful-bites. So this has become our family's favourite brunch on our day outings too!<br />
<br />
<b>Ingredients</b><br />
<b>Makes - 6</b><br />
<b><br /></b>
Jowar flour / Jolada hittu - 1 Cup<br />
Besan / kadale hittu - 1/4 Cup<br />
Wheat flour / godi hittu - 1/4 Cup<br />
Bajra - 1/4 Cup<br />
Rice flour / Akki hittu - 1/4 Cup<br />
Ginger garlic grated - 1 tsp<br />
Green chillies finely chopped - 2<br />
Turmeric powder - 1/4 tsp<br />
Coriander powder - 1/2 tsp<br />
Cumin powder - 1/2 tsp<br />
Ajwain - 1/2 tsp<br />
Sesame seeds - 2 tsp<br />
Coriander leaves finely chopped - handful<br />
Onions finely chopped - 1<br />
Cucumber peeled and grated - 1<br />
Carrot peeled and grated - 1<br />
Salt to taste<br />
Oil for roasting<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>In a large mixing bowl or a paratha, add all the flours and mix well.</li>
<li>To this add the ginger, garlic, green chillies, Coriander leaves, Ajwain, Sesame seeds and all the masala powders, mix well.</li>
<li>Add Salt and further mix it into a dough. Make sure all the ingredients are combined well.</li>
<li>Now take a small ball from the prepared dough and start patting on the greased tava.</li>
<li>Make few holes on the patted dough to pour some Oil in them.</li>
<li>Cook this covered on low-medium heat .</li>
<li>Smear some additional Oil over the thalipeeth.</li>
<li>Flip the thalipeeth and further cook covered for few minutes.</li>
<li>Finally transfer this onto a serving dish with a dollop of butter, Pickle of your choice and plain yogurt.</li>
</ul>
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<i>Taste bhi Health bhi :)</i></h2>
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-13083423880278379592020-04-23T11:58:00.003+01:002020-04-23T11:58:33.804+01:00Dabeli<div dir="ltr" style="text-align: left;" trbidi="on">
Dabeli is a famous Gujarathi street food. I was told by one of my friends that 'Dabeli' in gujarathi means pressed and here as the Potato mixture is pressed / stuffed in the Pav and toasted on the tava, thats how the dish got its name.<br />
Our town centre shopping would never end without visiting this small cafe at the corner on the main road - yes 'Aumkar'. It was a gujarathi outlet and we loved all the dishes there - Poha, sabudana vada, bombay sandwich, dabeli, vada pav etc. There were times even when we carried packed thali lunches for our day trips :):). It was the best combo hot & spicy food with cold weather!<br />
<br />
So here's the very easy and a quick dish which can be carried as on the go lunch/snack too!<br />
<br />
<b>Ingredients</b><br />
Makes about 6 servings<br />
<br />
<b>For the stuffing</b><br />
<b><br /></b>
Oil/Butter - 2 tsp<br />
Onion finely chopped - 1<br />
Chilli powder - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Garam masala - 1 tsp<br />
Chaat masala - 1/2 tsp<br />
Water - 1 Cup<br />
Potatoes boiled and mashed - 2<br />
Salt to taste<br />
Tamarind chutney - 1 tbsp<br />
Coriander leaves chopped<br />
<b><br /></b>
<b>For Garnishing</b><br />
Onion finely chopped - 2 tbsp<br />
Masala peanuts - maybe about a handful<br />
Coriander leaves finely chopped<br />
Pomegranate seeds - handful<br />
<br />
<b>For layering</b><br />
Pav / Bun - 6<br />
Garlic chutney - 6 tsp<br />
Onion finely chopped - 1/4 cup<br />
Butter for toasting<br />
Sev - 1 Cup<br />
<br />
<b>Method </b><br />
<br />
<ul style="text-align: left;">
<li>Firstly, in a large pan, add butter or Oil and saute Onions till they are golden brown.</li>
<li>Then add chilli powder, turmeric powder, garam masala and chaat masala.</li>
<li>Saute on low flame for a minute.</li>
<li>Then add a Cup of Water. Add the mashed Potatoes and mix well.</li>
<li>To this add Salt and water if required.</li>
<li>Mix well and mash the Potatoes using a masher.</li>
<li>Now add the Tamarind chutney.</li>
<li>Lastly add the Coriander leaves and mix well.</li>
<li>Transfer this to a plate or a tray and start layering.</li>
<li>Top the mixture with Onions, masala peanuts, coriander leaves and Pomegranate seeds.</li>
</ul>
<b>To make the Dabeli</b><br />
<br />
<ul style="text-align: left;">
<li>Firstly cut the pav/bun without breaking into apart.</li>
<li>Next add the Garlic chutney on one side and tamarind chutney on the other side.</li>
<li>Then place some chopped Onions and a spoonful of Dabeli stuffing.</li>
<li>Then toast on both sides with some butter on a hot tava.</li>
<li>Lastly roll the dabeli over Sev covering the edges.</li>
<li>Finally serve with some green chutney, Meetha chutney and fried chillies!!</li>
</ul>
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Happy snacking!<br />
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Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com0tag:blogger.com,1999:blog-8757019286347835065.post-14851384346917100992020-04-21T13:28:00.000+01:002020-04-21T13:28:01.642+01:00Cut Mirchi BajjiCut Mirchi Bajji is a popular street snack in Andhra. The chillies vary from region to region - some use thin and spicy ones while the others use a bit thick and medium spice ones.<br />
Our Hyderabad days reminds me of this yummy snack - Taj tristar served this snack at its best!! So here we enjoyed the pleasure of staying at home while adding this to our lockdown series :))!<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
Long Chillies/Banana Peppers - 5<br />
Oil for deep frying<br />
<b>For the batter</b><br />
Besan - 2 Cups<br />
Baking Soda - 1/2 tsp<br />
Turmeric -1/2 tsp<br />
Ajwain - 1/2 tsp<br />
Salt to taste<br />
Oil - 1 tbsp<br />
<b>For the filling</b><br />
Tamarind paste thick - 2 tbsp<br />
Chilli powder - 1/2 tsp<br />
Ajwain - 1/4 tsp<br />
Hurgadle/Putani powdered - 2 to 3tbsp<br />
Salt to taste<br />
<b>For garnishing</b><br />
Onions finely chopped - 1<br />
Coriander leaves finely chopped - handful<br />
Lemon juice - 1 tbsp<br />
Chaat masala - 1 tsp<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Firstly in a large bowl - mix Besan, Soda, Ajwain, Turmeric, Oil and Salt into a thick batter. Keep this aside.</li>
<li>In another bowl - add Tamarind paste, Chilli powder, Ajwain, Putani and Salt. Mix well into a thick paste.</li>
<li>Now take the Green Chillies, slit it and remove all the seeds. This will reduce the spice level of the Chillies i guess.</li>
<li>Fill the Chillies with the prepared Tamarind and putani mixture.</li>
</ul>
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<ul>
<li>Dip these prepared Chillies in the Besan batter and deep fry until slightly golden in colour.</li>
<li>Drain this on a kitchen towel and let them cool.</li>
</ul>
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<ul>
<li>Cut these fried Chillies into inch pieces and deep fry them again until crispy.</li>
<li>Drain this on a kitchen towel.</li>
<li>Arrange these fried cut mirchi on plate and top it with Onions, Coriander leaves, some roasted Peanuts, Chaat masala and a dash of Lemon!!</li>
</ul>
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Ready to attack as a starter!!!!</h2>
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<br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com4tag:blogger.com,1999:blog-8757019286347835065.post-40831540890604002732020-04-20T12:15:00.001+01:002020-04-20T12:17:05.925+01:00Methi na gota / Methi recipeThe Corona Virus lockdown has turned many of us into Master chefs :)! I really can't make out if its the extra time on hands or we got more organised with no helpers around :-p.<br />
The whole thing has got us munching something or the other throughout the day.<br />
So here's one deep fried snack ( its fine to indulge as we are doing so many household chores and burning fat anyways :)) for this week called Methi na gota - its a gujarathi dish something similar to pakodas.<br />
Having lived in Harrow for 10+ years we liked most of the gujarathi dishes like Kamman dhokla, khandvi, Muthiya, Tepla etc. We miss having the authentic ones here at a stones throw away - so we said lets try this dish and enjoy :)! Here's the instructions I followed.<br />
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<b>Ingredients</b><br />
Makes about 10-12 pieces<br />
<br />
Water - 1/2 Cup<br />
Oil - 1 tbsp<br />
Sugar - 1 tbsp<br />
Green chillies - 1 finely chopped<br />
Ginger grated - 1/2 tsp<br />
Coriander seeds crushed - 1/2 tsp<br />
Ajwain - 1/2 tsp<br />
Black pepper powder - 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Kashmiri chilli powder - 1/2 tsp<br />
Hing -1/4 tsp<br />
Lemon juice - 1 tbsp<br />
Salt to taste<br />
Baking soda - 1/4 tsp<br />
Methi finely chopped - 1 cup<br />
Coriander leaves chopped - 3 tbsp<br />
Fine rava - 2 tbsp<br />
Besan - 1 Cup<br />
Oil for deep frying<br />
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<b>Method</b><br />
<br />
<ul>
<li>Firstly in a large bowl, add Water, Oil, Sugar, Chillies and ginger paste.</li>
<li>To this add the coriander seeds, ajwain, pepper powder, turmeric, chilli powder and hing, mix well.</li>
<li>Next to this mixture, add lemon juice, salt and baking soda.</li>
<li>Using a whisk mix well making sure all the spices are combined well.</li>
<li>Now add the methi leaves and coriander leaves, mix well.</li>
<li>Then add the Rava and Besan. Whisk and mix together to form a thick batter. Make sure there are no lumps.</li>
<li>Now drop the batter into hot Oil forming small balls.</li>
<li>Stir occasionally to make sure the pakodas are cooked completely. Fry until golden and crisp. </li>
<li>Drain off on the kitchen towel and enjoy methi na gota with green chutney!</li>
</ul>
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Have a good day!Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com2tag:blogger.com,1999:blog-8757019286347835065.post-17074736814739525452020-04-18T12:28:00.000+01:002020-04-18T12:28:26.013+01:00Karibevu Chutney pudiMother's Recipes are the best ones as the name says it all! We all love my mom's masala powders especially sarina pudi (Rasam Powder) and chutney pudi. She has some magical hand. She waves and makes some flavoursome recipes.<br />
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She makes variety of chutney pudis like normal bele chutney pudi which is tasty and has proteins too, peanut chutney pudi - good for heart and weight loss, flaxseed chutney pudi - loaded with Omega fatty acids and other Vitamins and last but not the least the simple yet yummy Karibevu chutney pudi - helps in reducing hair loss, aids in digestion and have heard that helps in weight loss too! Yes it does remove toxins from our body and maybe thats the reason the new moms are given this with rice and ghee at the beginning of every meal.<br />
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With the lockdown now and the eating marathon we are having at home - all my pudis got over. My little one is an ardent lover of her ajji's chutney pudi - she has it with her rice, dose, idli, bread toast - just digs in her tiny finger in the chutneypudi + ghee mixture and licks it till the last bite :). This forced me to get the recipe from my mom and try it out today. And Voila!!! It turned out delicious!!<br />
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Ingredients<br />
Curry Leaves - 2 Cups (approx) washed and dried<br />
Oil - 2 Tbsp<br />
Chana dal / Kadlebele - 1/4 Cup<br />
Urad dal / Uddinabele - 2 Tbsp<br />
Coriander seeds / kotambri beeje - 1 Tbsp<br />
Tamarind / hunasehannu - small piece<br />
Dried red chillies - 4 (i use byadgi variety)<br />
Desiccated coconut/ onakobbari - 2 Tbsp<br />
Jeera - 2 Tbsp<br />
Asafoetida / hing - pinch<br />
Salt to taste<br />
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Method<br />
<br />
<ul>
<li>Firstly, in a large pan dry roast the curry leaves on low flame until they turn crunchy. keep this aside.</li>
<li>In the same pan, heat the Oil and to this add both the dals and coriander seeds. Roast until dal turns golden. Keep this aside too.</li>
<li>Next to the same pan , add the tamarind, red chillies, jeera and coconut. Roast it until the coconut turns golden. keep aside.</li>
<li>Now first blend the dal mixture. </li>
<li>To this add the coconut mixture and blend together to a fine powder without adding any water.</li>
<li>Lastly add the Curry leaves, Salt and Hing and further blend to a fine powder.</li>
<li>Once cooled, store this in an air tight container and enjoy as a healthy accompaniment upto a month.</li>
</ul>
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Happy Cooking!<br />
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<br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com3tag:blogger.com,1999:blog-8757019286347835065.post-79676149950093594832020-04-12T09:54:00.000+01:002020-04-12T09:54:29.317+01:00Tangala PettigeLife without the gadgets isn't imaginable these days. Had this lockdown came 15 or 20 yrs back we all would have gone mad. Thanks to our gizmos like iPhones, dishwashers, Television, washing machines, mixie, ac, fans, refrigerator etc. While we are getting comfortable with this new routine of our's, we really can't say which gadget is our favourite - as such. I wonder how largely dependant we are on these machines. Hats off to those who don't have access to all of these and still enjoy life - lots to learn from them I guess - Patience, caring for plants and their folks, creativity, be it rangoli or best out of waste, folktales, etc...<br />
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Lesson learnt - I woke up,<br />
I have clothes to wear<br />
I have running water<br />
I have food to eat<br />
Life is good<br />
I am thankful!<br />
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Tada another try out from our kitchen for all those Kebab lovers - Hara Bara Kebab! Its made with fresh veggies and leafy Veg. It can be eaten as a starter or a party food. Good way to get fussy eaters their veggies too!<br />
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Ingredients<br />
<br />
Palak/ Spinach - 1 bunch blanched<br />
Oil - 2 tbsp<br />
Green chillies - 1finely chopped<br />
Capsicum - 1 finely chopped<br />
Beans - 3/4 cup chopped<br />
Peas - 3/4 cup fresh or frozen<br />
Potatoes boiled and grated - 2<br />
Paneer crumbled - 3/4 cup<br />
Coriander leaves chopped - 3 tbsp<br />
Corn flour - 1 tbsp<br />
bread crumbs - 2 tbsp<br />
Kashmiri red chilli powder - 1/2 tsp<br />
Coriander Powder - 1/2 tsp<br />
Amchur powder - 1 tsp<br />
Garam masala - 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Salt to taste<br />
Breadcrumbs - 1 cup for coating<br />
Cashews halved - 8<br />
Oil for deep frying<br />
<br />
<br />
Method<br />
Heat Oil in a large pan, add chillies. Then add capsicum till all the moisture is gone.<br />
Next add beans and Peas and saute.<br />
Once this mixture cools, grind this in a blender along with blanched Palak.<br />
Transfer this mixture to a large bowl and add the Potatoes, Paneer and coriander leaves.<br />
Further add corn flour and bread crumbs<br />
Add all the spices, salt and mix well.<br />
Grease hands with a bit of Oil and make small patties.<br />
Dip this in the bread crumbs and top it with a cashew.<br />
Now deep fry this on medium heat.<br />
Serve it with chutneys of your choice!<br />
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<br />Rashmihttp://www.blogger.com/profile/12802182968131008439noreply@blogger.com5