tag:blogger.com,1999:blog-26877750068658319772024-03-18T11:53:31.721-04:00Meri RasoiFrom my kitchen to yours... Shubhahttp://www.blogger.com/profile/00405757696342168979noreply@blogger.comBlogger257125tag:blogger.com,1999:blog-2687775006865831977.post-57142131097382277982021-03-13T14:29:00.000-05:002021-03-13T14:29:12.188-05:00Dal Pakwan (Spiced split chickpeas served with fried crispy flat bread)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A5aa3ZHnUt0/YEkJkTmmyII/AAAAAAAAov8/krKUjfgl5TU4aOG1hxGaKQwMqyyYeqPqQCLcBGAsYHQ/s1600/Dalpakwan-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-A5aa3ZHnUt0/YEkJkTmmyII/AAAAAAAAov8/krKUjfgl5TU4aOG1hxGaKQwMqyyYeqPqQCLcBGAsYHQ/w480-h640/Dalpakwan-1.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C2KiMfNWUUE/YEkJkeHeyfI/AAAAAAAAov4/WV2S-El1q2smKPjpxRHcCyg_ZBq7mtIeQCLcBGAsYHQ/s1600/Dalpakwan-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-C2KiMfNWUUE/YEkJkeHeyfI/AAAAAAAAov4/WV2S-El1q2smKPjpxRHcCyg_ZBq7mtIeQCLcBGAsYHQ/w480-h640/Dalpakwan-2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Dal Pakwan is a delicious Sindhi breakfast recipe. Spiced split chickpea is served with fried crispy flatbread which comes close to the Indian snack "Mathri". The fried crispy flatbread or "Pakwan" can be prepared well in advance and stored in an air tight container. The "dal" portion of the dish can be prepared on the day of serving. This is a protein rich dish that will keep you full for a long time.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5mU5w6PE7Wc/YEkJkyWUB7I/AAAAAAAAowI/DA3PqxdZY50Kjtx4f0VyDQ3bR3ceuRuwwCLcBGAsYHQ/s1600/Dalpakwan-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-5mU5w6PE7Wc/YEkJkyWUB7I/AAAAAAAAowI/DA3PqxdZY50Kjtx4f0VyDQ3bR3ceuRuwwCLcBGAsYHQ/w480-h640/Dalpakwan-5.jpg" width="480" /></a></div><p></p><p><br /></p><span><a name='more'></a></span><p>The dish can be served in two ways. One way is to keep the flat breads on the side and curry next to it. Other way to serve is to put the curry on top of the flat bread. Garnish with tamarind chutney and chopped onion and cilantro. We finally sprinkle some chaat masala (and some red chili powder too if needed).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q7H0XMr4VA0/YEkJk3aAWMI/AAAAAAAAowE/5KPiuZNmCdgExwyUTej5465cYsPLENWJQCLcBGAsYHQ/s1600/Dalpakwan-4.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-q7H0XMr4VA0/YEkJk3aAWMI/AAAAAAAAowE/5KPiuZNmCdgExwyUTej5465cYsPLENWJQCLcBGAsYHQ/w480-h640/Dalpakwan-4.jpg" width="480" /></a></div><p></p><p><br /></p><p><br /></p><p>Ingredients:</p><p>For the Pakwan:</p><p>Method 1:</p><p></p><ul style="text-align: left;"><li>All purpose flower / maida: 1 cup</li><li>Semolina/Rava/Sooji : 1/4 cup</li><li>Melted ghee / oil: 2 tbsp</li><li>Salt as per taste</li><li>Oil for frying</li></ul><div>Method 2:</div><div><ul style="text-align: left;"><li>All purpose flour /Maida: 1/2 cup</li><li>Whole wheat flour : 1/2 cup</li><li>Semolina/Rava/Sooji : 1/4 cup</li><li>Melted ghee/ oil : 2 tbsp.</li><li>Oil for frying</li></ul><div>For the Dal:</div></div><div><ul style="text-align: left;"><li>Chana dal / split chick peas : 1 cup</li><li>Onion (finely chopped) : 1/2 cup</li><li>Tomato (finely chopped) : 1/2 cup</li><li>Turmeric powder: 1/2 tsp</li><li>Coriander powder: 2 tsp</li><li>Green chili(small variety) : 2 finely chopped</li><li>Ginger (grated) : 1 tbsp.</li><li>Amchur powder: 1/4 tsp</li><li>Cumin seeds/ jeera: 1 tsp</li><li>Salt as per taste</li><li>Asafetida/Hing : 1/4 tsp</li><li>oil : 1 tbsp.</li></ul><div>For the final garnish:</div></div><div><ul style="text-align: left;"><li>Chopped cilantro</li><li>Chat Masala</li><li>Tamarind date chutney</li><li>Chopped onion</li><li>Red chili pepper</li></ul><div>PROCEDURE:</div></div><div><br /></div><div>To make the Dal:</div><div><ul style="text-align: left;"><li>Soak the chana dal for at least one hour.</li><li>Turn the Instant pot in "Saute" mode. Add 1 tbsp. oil, When hot, add the cumin seeds and asafetida. When the seeds start to splutter, add the chopped onion and ginger. Cook until the onion turns translucent.</li><li>Add the chopped tomato and cook until the tomato turns mushy. Add coriander powder, turmeric powder, amchur powder.</li><li>Drain the water from the soaked dal . Add the dal to the tomato-onion mixture. Mix well.</li><li>Add 2 cups of water. Add salt. Turn it off.</li><li>Close the lid. Keep the valve in the "sealing" position. Pressure cook on "Manual" for 20 minutes. Once done, let the pressure release naturally.</li><li>Open the lid, add the chopped cilantro. Mix well.</li></ul><div>To make the Pakwan:</div></div><div><ul style="text-align: left;"><li>Mix the dry ingredients. Add 2 tbsp of melted ghee or oil to the flour mixture. Rub it well with your fingers. Now, add water little by little to form a soft non-sticky dough. Cover and set it aside for 10 minutes.</li><li>Divide the dough into 9 balls. Roll each ball into a circle. Take a fork and prick the circle all over. This prevents the pakwan from fluffing up.</li><li>Heat oil in a deep bottomed pan. When hot, add the rolled pakwan. Fry both sides on medium heat for about 3 minutes in total.</li><li>Remove the pakwan from the oil and drain the excess oil on the paper towel. Repeat the process with the remaining dough balls.</li></ul><div>Assembling the Dal pakwans:</div></div><div>Method 1:</div><div>You can place the pakwans on a plate and serve the dal in a bowl. Drizzle some tamarind chutney on the dal. Sprinkle some chat masala and red chilli powder on the dal. Finally, add finely chopped onion and cilantro.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C2KiMfNWUUE/YEkJkeHeyfI/AAAAAAAAov4/WV2S-El1q2smKPjpxRHcCyg_ZBq7mtIeQCLcBGAsYHQ/s1600/Dalpakwan-2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-C2KiMfNWUUE/YEkJkeHeyfI/AAAAAAAAov4/WV2S-El1q2smKPjpxRHcCyg_ZBq7mtIeQCLcBGAsYHQ/w480-h640/Dalpakwan-2.jpg" width="480" /></a></div><div></div><div><br /></div><div>Method 2:</div><div>Place one pakwan on a plate. Spread a small amount of dal. Evenly add the chopped onion and cilantro. Drizzle some tamarind chutney. Sprinkle some chat masala and red chili powder.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bLqAZs7lTMc/YEkJlAMMmEI/AAAAAAAAowM/3tCc_7DsfjUUQUrwGqk0-ScF1sfY_9BPwCLcBGAsYHQ/s1600/Dalpakwan-6.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-bLqAZs7lTMc/YEkJlAMMmEI/AAAAAAAAowM/3tCc_7DsfjUUQUrwGqk0-ScF1sfY_9BPwCLcBGAsYHQ/w480-h640/Dalpakwan-6.jpg" width="480" /></a></div><div></div><p></p>Shubhahttp://www.blogger.com/profile/00405757696342168979noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-18650228025247950282020-12-28T22:17:00.000-05:002020-12-28T22:17:02.134-05:00Kanda bhajia- Mumbai style / Onion fritters<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0tMWSDFdA2lb5R2JEXS1nrj-cDWC603on5N3qjR1G685KlnFcW13V7_viBjsTXAr3XIRlMpDoKpz7ugXEo5PInnKRR6caJKCn_lM9UCcrChnXX3-MBk8ZRX0punmCMPw2AdbvKb60co/s1600/WhatsApp+Image+2020-12-28+at+10.04.50+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0tMWSDFdA2lb5R2JEXS1nrj-cDWC603on5N3qjR1G685KlnFcW13V7_viBjsTXAr3XIRlMpDoKpz7ugXEo5PInnKRR6caJKCn_lM9UCcrChnXX3-MBk8ZRX0punmCMPw2AdbvKb60co/w480-h640/WhatsApp+Image+2020-12-28+at+10.04.50+PM.jpeg" width="480" /></a></p><p><br /></p><p>One of the most popular street food in Mumbai is "Kanda Bhajia" or in simple terms Onion fritters. The trick to making this delicious snack is to finely slice the onions. I found that red onions work very well. I have used chickpea flour to bind the onions. I added a very small quantity of rice flour to enhance the crispness. If you don't have rice flour, you can use corn starch too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVtx9ZdglyjbNlg55rkYvznhK1onjev5RgY6xwHwt5zNqNGhhVrepSNEKvfMVgR1YbM04PCCRoFu1ZgXEJjmOITUL5FmhHP0_CPM7D9Dpog9X2JPmCVKA-VPrh3zD_2Pt7r4xoX6s7RY/s1600/WhatsApp+Image+2020-12-28+at+10.04.50+PM+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVtx9ZdglyjbNlg55rkYvznhK1onjev5RgY6xwHwt5zNqNGhhVrepSNEKvfMVgR1YbM04PCCRoFu1ZgXEJjmOITUL5FmhHP0_CPM7D9Dpog9X2JPmCVKA-VPrh3zD_2Pt7r4xoX6s7RY/w480-h640/WhatsApp+Image+2020-12-28+at+10.04.50+PM+%25281%2529.jpeg" width="480" /></a></div><p></p><p><br /></p><p>So let's jump to the recipe...</p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>Onion (peeled and thinly sliced): 2 cups <span style="color: #cc0000;">//I have used red onions</span></li><li>Chickpea flour / Besan : 3/4 cup</li><li>Rice flour : 2 tbsp</li><li>Crushed coriander seeds : 1 tbsp <span style="color: #cc0000;">// I have used a mortar and pestle to crush the seeds</span></li><li>Asafoetida / Hing : 1/4 tsp <span style="color: #cc0000;">// skip this if you want the recipe glutenfree</span></li><li>Salt as per taste</li><li>Turmeric powder /Haldi : 1/4 tsp</li><li>Red chili powder : 1/4 tsp</li><li>Oil : 2 tsp + more for deep frying</li></ul><div>Method:</div><div><ul style="text-align: left;"><li>Sprinkle salt on the thinly sliced onions and set it aside for 15 minutes. It will start releasing water.</li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3x_s0bM07iszSiHIxKUharGd4GzCuvO6KbHl2YOZSi8MMBSoBjvWzYBjvzhbK7RgRlcrkbeor63a1UTiHrbgGGDuNPO0_zBExOoIInQ1zBC0bk6xASyX0KLvnAJ9BaAbDP1v5z034cs/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3x_s0bM07iszSiHIxKUharGd4GzCuvO6KbHl2YOZSi8MMBSoBjvWzYBjvzhbK7RgRlcrkbeor63a1UTiHrbgGGDuNPO0_zBExOoIInQ1zBC0bk6xASyX0KLvnAJ9BaAbDP1v5z034cs/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul style="text-align: left;"><li>Once the onions have released the water, add the turmeric powder, red chili powder, asafoetida, chickpea flour, rice flour , 2 tsp oil and crushed coriander seeds. Mix well. If the mixture seems too dry, sprinkle a few drops of water. Check the salt.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28qrNbHqp6WFymE51smbv5GGKoblMfP2rhYUF-O5DPTh5Z0igMM_uT18-wm6Iv78Y4MPNQejEbyq6bt4MelGWURBLLrboONemL_vfPT32ZnysotKhvk3mjtwsmqdsSzR0dImjYkpOL3w/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28qrNbHqp6WFymE51smbv5GGKoblMfP2rhYUF-O5DPTh5Z0igMM_uT18-wm6Iv78Y4MPNQejEbyq6bt4MelGWURBLLrboONemL_vfPT32ZnysotKhvk3mjtwsmqdsSzR0dImjYkpOL3w/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25281%2529.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEprC_vRDrp_OQLPTyLP4vllRa2BJbMll4ZizMruIqB8RfI6ZlLavl-8GJi-tmaL2V0dfsBxBrhL1dBqASAdMjeIoYQRXu60lzG6XpM7iGM42tE5Fp-n2Mk3p2ReGf6p85ZacmeFEjdM/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEprC_vRDrp_OQLPTyLP4vllRa2BJbMll4ZizMruIqB8RfI6ZlLavl-8GJi-tmaL2V0dfsBxBrhL1dBqASAdMjeIoYQRXu60lzG6XpM7iGM42tE5Fp-n2Mk3p2ReGf6p85ZacmeFEjdM/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25282%2529.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwC_wNi42gXyMHzZQAoEb3a5GapzzBr9nYcp_DSSDQbv7uai01YUrTIBC57WVi393AJmwyQvpyeomL4hXK7qk8iM3qOGW8ZVaMova7op6oIQjHZ6jO2lBW0Hj7VLk8joA-Ndj5J_jCMI/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25287%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwC_wNi42gXyMHzZQAoEb3a5GapzzBr9nYcp_DSSDQbv7uai01YUrTIBC57WVi393AJmwyQvpyeomL4hXK7qk8iM3qOGW8ZVaMova7op6oIQjHZ6jO2lBW0Hj7VLk8joA-Ndj5J_jCMI/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25287%2529.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div></div><ul style="text-align: left;"><li>Heat oil. When hot, take small lumps of the mixture and add it to the oil. Cook well on both sides until it attains a golden color.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3PPoJ1gIIO4tOg3IK5-yb1KfpzEJMmT8k7TOX-9Wn95v_pJxusWOGKUCiB4O94XEC1mpYBKPQrphOq_2nlzidrys7hRjy9jVDJmLRPCEZYBLY1MD4io4zv5U6RAQF0KQDyPFVa1pGYo/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25283%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3PPoJ1gIIO4tOg3IK5-yb1KfpzEJMmT8k7TOX-9Wn95v_pJxusWOGKUCiB4O94XEC1mpYBKPQrphOq_2nlzidrys7hRjy9jVDJmLRPCEZYBLY1MD4io4zv5U6RAQF0KQDyPFVa1pGYo/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25283%2529.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_dDNkeYo1WV3JRLv6Os_gimTspuLCbiWZibLJsIl6b-5aQLe453g5itVvqwyoO6NZaFdR6HgKl1SUetYKWcf3RAsX6iL9XvzLNW7yy_yXsn5LcJS9jp-5gxcA8HTBXvDjPKs6Xylg60/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25284%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_dDNkeYo1WV3JRLv6Os_gimTspuLCbiWZibLJsIl6b-5aQLe453g5itVvqwyoO6NZaFdR6HgKl1SUetYKWcf3RAsX6iL9XvzLNW7yy_yXsn5LcJS9jp-5gxcA8HTBXvDjPKs6Xylg60/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25284%2529.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V01nG8VKUC-KYOYAt-gBHICmeuXga4yh-IVGgHv7AJRlIPAxg03FZ7JqMczDWmlOaCjcsD1ZOeqT8NmLozqaY0ah7_JJ4VxsewxlltOBLDTLpnw0M3-xy6DjJcnLjfgQ9vbnFhPn1WU/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25285%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V01nG8VKUC-KYOYAt-gBHICmeuXga4yh-IVGgHv7AJRlIPAxg03FZ7JqMczDWmlOaCjcsD1ZOeqT8NmLozqaY0ah7_JJ4VxsewxlltOBLDTLpnw0M3-xy6DjJcnLjfgQ9vbnFhPn1WU/s320/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25285%2529.jpeg" /></a></div><div></div><div><br /></div><ul style="text-align: left;"><li>Serve hot with chutney of choice or ketchup with hot ginger tea.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt4VaXCsGcWKWuJl3SQzYKSANQ5AOkpH7UzWWKwYeHXTQ_iB9j-AXBe_uTUD890eABZzmG_jDwqQR8c_orb8nlFQX0zN43TaVsLufZur0YEQ8lVcOnMoEvybq8uMx9vw_UZBOvp6sJog/s1600/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25286%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt4VaXCsGcWKWuJl3SQzYKSANQ5AOkpH7UzWWKwYeHXTQ_iB9j-AXBe_uTUD890eABZzmG_jDwqQR8c_orb8nlFQX0zN43TaVsLufZur0YEQ8lVcOnMoEvybq8uMx9vw_UZBOvp6sJog/w480-h640/WhatsApp+Image+2020-12-28+at+10.04.49+PM+%25286%2529.jpeg" width="480" /></a></div><div></div></div><p></p>Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-56396392709674968712020-05-12T23:17:00.000-04:002020-05-12T23:17:32.656-04:00Dudhi Muthiya/bottle gourd muthiya<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Dudhi Muthiya is a delicious and very tasty yet very healthy snack. This when pair with spicy cilantro mint chutney and a cup of chai will just teleport you into a world of flavors:)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Although the process is a little elaborate, its pretty easy to do. The recipe in a nut shell is make the dough, steam it, cut in to discs and finally temper and shallow fry it.<b><u>You can make the recipe vegan by substituting yogurt with lemon juice.</u></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Life had been a little all over the place with my job as a substitute teacher, catering and of course managing the house with my husband travelling for his job. Finally, life kind of slowed down due to COVID 19. I know the situation is not very nice, but one good thing out of the whole scene is a much needed slow down in day to day life . Much more family bonding time (but now, i think its getting a bit too much;)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Coming back to the recipe, I have used an Instant Pot for steaming the muthiyas but you can very well steam in a steamer or a pressure cooker (without the whistle).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the discs:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dudhi/lauki/Bottle gourd (grated) : 2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion (finely chopped) : 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour : 0.5 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Semolina/Rava: 0.5 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chick pea flour : 0.5 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds: 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ginger (grated) : 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chili(finely chopped) : 3 (adjust according to taste)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar : 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Red chili powder : 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder : 0.5 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida /hing : 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking soda : 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sour yogurt: 1 tbsp (You can use lemon juice instead)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt as per taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil: 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cilantro leaves (finely chopped) : 1/4 tsp</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For tempering :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil : 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sesame seeds/til : 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds/Rai : 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves :few</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh shredded coconut for garnish</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>PROCEDURE:</b></span><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;">Take the grated dudhi and chopped onion in a strainer . Set it aside for 15 minutes</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Use your hands to squeeze out the excess water and add the dudhi along with onion in a mixing bowl.</span><span style="font-family: "Trebuchet MS", sans-serif;">Add the ingredients from the "FOR THE DISCS" section.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Mix and knead it into a dough. You can used a few spoons of squeezed out water if needed to help bind the dough.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Apply some oil to your palms and also to the vessel in which you will steam.Make 4 logs from the dough. Place two logs in the vessel in which we will steam them. Make sure to leave some gap between the two logs as they will expand upon steaming.</span></li>
</ul>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Steam them on high for 20 minutes (If using the IP, put some water to the pot. Keep the stand and then the greased vessel with the logs. Close the lid. Keep it on "VENTING" mode. Press the steam button and steam for 20 minutes. You will have to manually keep the timer to 20 minutes once you start seeing the steam)The logs are cooked when a toothpick inserted comes out clean.Steam the other two logs.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Set aside the cooked logs to cool completely.</span><span style="font-family: "Trebuchet MS", sans-serif;">Once cooled, cut them into discs</span><span style="font-family: "Trebuchet MS", sans-serif;"> as shown in the picture.</span></li>
</ul>
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<a href="https://1.bp.blogspot.com/-NJAdZK1tMAU/Xrti71yDnlI/AAAAAAAAfEQ/OkI8DzqUxXEHFbG2Gf_4TWtrMlvzVbePwCEwYBhgLKs4DAL1OcqxktVXL0_yX4fI61_GaGE4Fr-RE599n-zAhzYCzT4UuFNZ_YcroqJEdFSGByQ7Gh9_Sp7dX9YGKa8nKoMKJVMtft2-z6ANx2SPo4krCEovfThKFEZ_YUYEfvNgjVv59QtskduvTqNKtYMYSL61P6BzzE0XL2eQ-2FvXY35FqvhFaYIFX1KpGpnPAju6ntzh-1AS5Wk4vt71BBTr0is5Nt-MHvqjh5cQ5_GgMYCrmo9O6BMdeBS-Ec3JhlKSUKKcIa7ahCeN7Vm_NnMHiFeCTffYh35FdF1zyiTmTevY3ZwymQZRqWJnQJyhPweUb4cfRvpYnnflFynlS0GquN3RNrr0-AHMDrD8E5cOrhUZv0KBh1we5cSB-slVlfSiGMvjcC7qUCLe5yRV6fdC-Mb0LmlNQx2c678ZvRoK_4hS21123Vfiq1fy40Li8zs1-vakUaPSaDXUbQ_cT5HzqI6K05W7lAGqHRUTeaYhwsSLj1B6m_6y6KRahRdhxxke0fJGmTO9fUgYKDv_lXZ4gWmuWGbOZmlqqPucoQp4dhX_67sQzryPxUU4ui8AdlsOmR2d4S8PlSxvmFlR6MsHzsViItIy6pAqaB_3gFctMNzL7fUF/s1600/WhatsApp%2BImage%2B2020-05-12%2Bat%2B10.54.36%2BPM%2B%25285%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-NJAdZK1tMAU/Xrti71yDnlI/AAAAAAAAfEQ/OkI8DzqUxXEHFbG2Gf_4TWtrMlvzVbePwCEwYBhgLKs4DAL1OcqxktVXL0_yX4fI61_GaGE4Fr-RE599n-zAhzYCzT4UuFNZ_YcroqJEdFSGByQ7Gh9_Sp7dX9YGKa8nKoMKJVMtft2-z6ANx2SPo4krCEovfThKFEZ_YUYEfvNgjVv59QtskduvTqNKtYMYSL61P6BzzE0XL2eQ-2FvXY35FqvhFaYIFX1KpGpnPAju6ntzh-1AS5Wk4vt71BBTr0is5Nt-MHvqjh5cQ5_GgMYCrmo9O6BMdeBS-Ec3JhlKSUKKcIa7ahCeN7Vm_NnMHiFeCTffYh35FdF1zyiTmTevY3ZwymQZRqWJnQJyhPweUb4cfRvpYnnflFynlS0GquN3RNrr0-AHMDrD8E5cOrhUZv0KBh1we5cSB-slVlfSiGMvjcC7qUCLe5yRV6fdC-Mb0LmlNQx2c678ZvRoK_4hS21123Vfiq1fy40Li8zs1-vakUaPSaDXUbQ_cT5HzqI6K05W7lAGqHRUTeaYhwsSLj1B6m_6y6KRahRdhxxke0fJGmTO9fUgYKDv_lXZ4gWmuWGbOZmlqqPucoQp4dhX_67sQzryPxUU4ui8AdlsOmR2d4S8PlSxvmFlR6MsHzsViItIy6pAqaB_3gFctMNzL7fUF/s320/WhatsApp%2BImage%2B2020-05-12%2Bat%2B10.54.36%2BPM%2B%25285%2529.jpeg" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a wide pan. When hot, add mustard seeds and sesame seeds.When the seeds start to splutter, add the curry leaves.</span><span style="font-family: "Trebuchet MS", sans-serif;">Place the discs carefully. Cook on medium heat. </span></li>
</ul>
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<a href="https://1.bp.blogspot.com/-AYixyynGk2s/Xrti9qOfR6I/AAAAAAAAfEU/mNcjgqUQHVId97VpDMGb-BPsyTNZH4BzwCEwYBhgLKs4DAL1OcqwYFQmM4J_OoyFIj1afBpRgrD0IjxCAvaphT36StZde5QWk98J6Kx07BEJjOgpCpSdwci0VIxkTB3whyAJvM7D-hvRYyS70h3MlMWC6ufFjwgDwwxD2_er_oIzFpj7gC9NxKFyFdxGVzUxlDTfGSuKmW6uOCp52ouMDD1FPxEVm7Ub33hp_LHjkyVUnRzGrcq6p7HmXgDF4SjjETy5J7PmxnaxNLn28Yxfu1EYJdRNZvf87axrk4JphAnfybjyViK_9o9-8hWYMHJziO9CG0lHocS-IGpaIwfLaB-zed8P7uwOeUYtkcot45vvMumlsVoi3yS7TnJPghKshROplW4FZPB3MFZazwfITHgXXAMT-eI2ilJQQqtnYEy54OMVTrLtXxDpZNmp585od0xhJA5FLFxcz-VvUFI1GNgKDG8QV0BhlB_KYfphwuQHKat14cM6NS8ReKMcJLF8E1_U9SvOy8TV7NOjED96HwsV7rbd092BsSSHIRY7XEMukDFAuIPvmgtMP8nXFVCnHi0X-LYRuHyJaezR8Uq3LSP6h5qgDMYhevYJZErX3EYrc_T4jk0AST8y1mpf0D_jQdtzN6e0CTh7tQsUgS3HPMPXL7fUF/s1600/WhatsApp%2BImage%2B2020-05-12%2Bat%2B10.54.37%2BPM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-AYixyynGk2s/Xrti9qOfR6I/AAAAAAAAfEU/mNcjgqUQHVId97VpDMGb-BPsyTNZH4BzwCEwYBhgLKs4DAL1OcqwYFQmM4J_OoyFIj1afBpRgrD0IjxCAvaphT36StZde5QWk98J6Kx07BEJjOgpCpSdwci0VIxkTB3whyAJvM7D-hvRYyS70h3MlMWC6ufFjwgDwwxD2_er_oIzFpj7gC9NxKFyFdxGVzUxlDTfGSuKmW6uOCp52ouMDD1FPxEVm7Ub33hp_LHjkyVUnRzGrcq6p7HmXgDF4SjjETy5J7PmxnaxNLn28Yxfu1EYJdRNZvf87axrk4JphAnfybjyViK_9o9-8hWYMHJziO9CG0lHocS-IGpaIwfLaB-zed8P7uwOeUYtkcot45vvMumlsVoi3yS7TnJPghKshROplW4FZPB3MFZazwfITHgXXAMT-eI2ilJQQqtnYEy54OMVTrLtXxDpZNmp585od0xhJA5FLFxcz-VvUFI1GNgKDG8QV0BhlB_KYfphwuQHKat14cM6NS8ReKMcJLF8E1_U9SvOy8TV7NOjED96HwsV7rbd092BsSSHIRY7XEMukDFAuIPvmgtMP8nXFVCnHi0X-LYRuHyJaezR8Uq3LSP6h5qgDMYhevYJZErX3EYrc_T4jk0AST8y1mpf0D_jQdtzN6e0CTh7tQsUgS3HPMPXL7fUF/s320/WhatsApp%2BImage%2B2020-05-12%2Bat%2B10.54.37%2BPM.jpeg" width="240" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the bottom side has grill/ brown marks, gently flip each disc so that the other side gets browned as well ( I individually flipped them by hand. Be gentle, else the muthiyas might break).</span><span style="font-family: "Trebuchet MS", sans-serif;">Once done, turn the heat off.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve delicious muthiyas garnished with fresh shredded coconut with cilantro-mint chutney on the side. A perfect tea time snack.</span></li>
</ul>
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Shubhahttp://www.blogger.com/profile/00405757696342168979noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-65941917024676496162019-04-08T10:16:00.000-04:002019-04-08T11:00:27.193-04:00Bell Pepper Peanut curry / Capsicum Peanut masala<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bell pepper peanut curry is a delicious spicy curry that makes a great side with roti / phulkas /naan. This curry is gluten free . I usually prepare this curry with multiple colored bell peppers / capsicum but you can also prepare this with a combo of bell pepper and baby corn. You can also give this curry a richer taste by adding 1/4 of coconut milk at the end but that is entirely optional.</span></div>
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<span style="font-size: 18.0pt; line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">Note: Measurement is as per US measuring cup and measuring
spoons. 1 cup = 250 ml</span><o:p></o:p></span></div>
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<ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><span style="font-size: xx-small;"> </span>B</span></span>ell peppers / capsicum(cut into cubes) : 2 large or 2 cups heaped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Coriander seeds : 4 tsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Fresh coconut : 1/4 cup (see notes)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> D</span></span>ry red chilies (I used byadgi chilies) : 2</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> S</span></span>esame seeds : 2 tsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Peanuts : 1/2 cup</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Cumin seeds: 1 tsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Onion: 1 cup (finely chopped)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Garlic: 1 tbsp heaped finely chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Red chili powder: 1 tsp (adjust according to taste)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">Turmeric powder</span><span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> / </span></span>Haldi : 1/2 tsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Tamarind paste: 1.5 tsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Oil: 1.5 tbsp</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Salt as per taste</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-list: Ignore;">ยท<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->Cilantro (dhania leaves): 2 tbsp</span></li>
</ul>
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<span style="font-size: 18.0pt; line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Procedure:</b><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Dry roast coriander seeds and red chilies. Set
it aside. Now dry roast sesame seeds, set it aside.</span></div>
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<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Dry roast peanuts. Once done, take the roasted
peanuts, coriander seeds, sesame seeds, red chilies and fresh coconut and using
little water, make a smooth paste. Set it aside.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Heat oil in a deep bottomed pan. When hot, add
the cumin seeds. When they start to crackle, add the onion and garlic. Saute
for 2 minutes.</span></div>
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<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Add chopped capsicum. Saute and cook until
capsicum is cooked.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Now add the ground peanut-coriander paste we
prepared earlier. Also add turmeric powder and red chili powder too. Add the
tamarind paste. Mix and cook on low-medium heat.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Add 1 cup water. Cook the mixture covered. Cook
until the gravy thickens. Add salt.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Once the gravy has reached the right consistency,
add some chopped cilantro and turn off the heat.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Serve with phulkas or roti.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <b>Note:</b></span></div>
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<ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Instead of fresh coconut, you can use dry desiccated coconut. Dry roast it on low heat. Then grind it with other roasted items to a paste.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> You can also use a combo of bell pepper and baby corn.</span></li>
</ul>
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<br />Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-10577056606956394202018-10-31T12:11:00.000-04:002018-11-02T07:40:29.287-04:00Eggless Indian cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YFwTOyUHiNPbOGLgDpFh-yK0hQdS5zSjQmgi20XQNgjixGfQcOFPUMyAKO4lP4HX1EN2mHg6OiDQ8aRewzOuLLeHTAVadzA4A6lP7WByeIq6DIqAwUdt_gNfQ9HZnDU5o4Yit7llSbE/s1600/indiancookies-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YFwTOyUHiNPbOGLgDpFh-yK0hQdS5zSjQmgi20XQNgjixGfQcOFPUMyAKO4lP4HX1EN2mHg6OiDQ8aRewzOuLLeHTAVadzA4A6lP7WByeIq6DIqAwUdt_gNfQ9HZnDU5o4Yit7llSbE/s640/indiancookies-3.jpg" width="640" /></a></div>
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Today, I am sharing with you all a delicious , eggless cookies flavored with aromatic spices and nuts. Its a perfect tea time snack for a cold wintry day:) I have used EVEREST MILK MASALA in this recipe as it has both the nuts as well as the spices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABnGA3fz-v23f_UT-wbUpTMcHrFuta-Mnwdi9OstjWg6ewBXIsW-eV3F_FinhOcHK_s9XlBO4tS05nbPvK5dFBFwNAQYR7b1cDCv6fy9EdodULQcXELwU39yT8dSFX0oartJBlWRMO1c/s1600/indiancookies-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABnGA3fz-v23f_UT-wbUpTMcHrFuta-Mnwdi9OstjWg6ewBXIsW-eV3F_FinhOcHK_s9XlBO4tS05nbPvK5dFBFwNAQYR7b1cDCv6fy9EdodULQcXELwU39yT8dSFX0oartJBlWRMO1c/s640/indiancookies-4.jpg" width="640" /></a></div>
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My husband had a diwali event in his workplace and it would be nice to take some sweet treat from home. Initially , I thought of making <b><i><a href="https://www.shubhaskitchen.com/2011/03/nankhatai.html" target="_blank">Nankhatai</a></i></b> but then decided to go with the cookies . The cookies were a huge hit and got over in no time. The aroma of the spices and the crunch of the nuts gives a great flavor to the cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWhpu9mZ5OpM0JEAQvVjOo0O4vuFPokCClID7QqW1xScQ8j0DzYGCKW9rrrNhsf7mjmDwE79of-b8MhPoUjRRFnLH2cA5r_QmEi7RTt6Ayt1n3vXtqR_XfjGCy01cepZ4cGvEP-wYx0k/s1600/indiancookies-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWhpu9mZ5OpM0JEAQvVjOo0O4vuFPokCClID7QqW1xScQ8j0DzYGCKW9rrrNhsf7mjmDwE79of-b8MhPoUjRRFnLH2cA5r_QmEi7RTt6Ayt1n3vXtqR_XfjGCy01cepZ4cGvEP-wYx0k/s640/indiancookies-6.jpg" width="640" /></a></div>
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I have used EVEREST MILK MASALA (readily available in Indian stores) but you don't get hands on this product, you can very well substitute it with some cardamom powder, nutmeg powder and some chopped nuts.<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>All purpose flour / Maida : 200 gm</li>
<li>Ghee (semisolid state) / Unsalted butter (room temperature) : 100 gm</li>
<li>Powdered sugar : 100 gm</li>
<li>Vanilla extract : 2 tsp</li>
<li><a href="https://www.amazon.com/Everest-Kesari-Milk-Masala-50gm/dp/B00MUV4S78" rel="nofollow" target="_blank">Everest Milk masala</a> : 1 tsp +more for garnish (See notes)</li>
<li>Salt : 1 pinch</li>
<li>Baking soda : 1/4 tsp</li>
<li>Milk : 1.5 tbsp</li>
</ul>
<div>
<b><span style="font-size: large;">PROCEDURE:</span></b></div>
<div>
<ul>
<li>Preheat the oven to 350 F.</li>
<li>In a mixing bowl, mix all purpose flour, <a href="https://www.amazon.com/Everest-Kesari-Milk-Masala-50gm/dp/B00MUV4S78" rel="nofollow" target="_blank"><b>everest milk masala</b></a> ,salt and baking soda.</li>
<li>In another bowl, beat together powdered sugar and ghee (or butter) until nice and creamy.</li>
<li>Add the flour in batches until well incorporated. Use a little milk (about 1.5 tbsp ) to bring the mixture to a dough form.</li>
<li>Take a portion of the dough and smooth it as a ball and then flatten it and place it on a baking tray. Make all the balls in the same way and place them on the tray.</li>
<li>Press some Everest Milk Masala on the top of the pressed balls.</li>
<li>Bake for 15 minutes . </li>
<li>Once done, place the tray on a cooling rack for sometime.( The cookies will be soft initially but harden once cooled)</li>
<li>After about 30 minutes, place the cookies directly on the cooling rack.</li>
<li>Serve this flavorful , aromatic cookies with tea or coffee.</li>
</ul>
<div>
<b>Note</b>: If <b>EVEREST MILK MASALA</b> is not available, use 1/2 tsp of cardamom powder, 1/4 tsp of nutmeg powder and finely chopped nuts like cashew , almonds or pistachios.</div>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-1279870814878561862018-10-11T09:50:00.001-04:002018-10-11T09:50:42.651-04:00Chickpea Squash curry <div class="separator" style="clear: both; text-align: center;">
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Today, I am sharing with you all a simple, flavorful and delicious <b>Chickpea squash curry</b>. This is very easy to put together. This dish is <b>gluten free</b> and <b>vegan</b> too. The addition of coconut milk in the end, adds a very beautiful flavor to this curry. Chickpea squash curry can be eaten with plain rice or pulao or cooked quinoa or even flatbreads like roti or naan.<br />
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This year, we grew butternut squash and tomatoes in our kitchen garden. By the grace of god, we had a good harvest. I have been making this curry using the home grown squash. But if you wish, you can swap the butternut squash with zucchini or sweet potato too. I love this curry so much that I eat this curry as is:)<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"></ul>
<ul>
<li>Chickpeas / Kabuli chana : 1 cup (raw) [If using canned chickpeas, use two 15 oz cans]</li>
<li>Butternut squash (cubed): 3 cups</li>
<li>Onion (finely chopped) : 1 cup</li>
<li>Tomato (finely chopped) : 1/2 cup</li>
<li>Garlic (finely chopped) : 2 tbsp</li>
<li>Coconut milk : 3/4 cup (I used canned milk)</li>
<li>Turmeric powder / Haldi : 1/2 tsp</li>
<li>Cayenne pepper / Red chilli powder : 1/2 tsp (Adjust according to taste)[ For a milder taste, use Paprika]</li>
<li>Garam Masala : 1 tsp + 1/4 tsp</li>
<li>Cinnamon powder : 1/4 tsp</li>
<li>Oil : 2 tbsp</li>
<li>Cilantro leaves (chopped) : 1/4 cup</li>
<li>Salt as per taste</li>
</ul>
<div>
<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
<div>
<ul>
<li>Soak the chickpeas in water for 4-5 hours. If you are in a hurry, soak the chickpeas in hot water for 1 hr. Cook the chickpeas by the method of choice. I used the Instant pot to cook the chickpeas.</li>
</ul>
<div>
<b>Cooking chickpeas in the INSTANT POT</b>: Drain the water from the soaked chickpeas and add the chickpeas to the steel pot of the IP. Add 4 cups of water to it. Add salt. Close the lid with the valve in sealing position. Now, Pressure cook on High in manual mode for 30 mins. Once done, let the pressure ease naturally. Once the button goes down, open the lid. Check if the chick peas are cooked. Drain the liquid and set the chickpeas aside.</div>
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<div>
<ul>
<li>Heat oil in a thick bottomed pan. When hot, add the cumin seeds. When the seeds start to splutter, add the onion and garlic. Saute well. </li>
</ul>
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<ul>
<li>Add the tomatoes and cook until the tomatoes are soft and mushy.</li>
</ul>
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<ul>
<li>Add the cubed squash. Add 1/4 cup of water. Cook covered for a few minutes until the squash is tender.</li>
</ul>
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<li>Add the cooked chickpeas. Also add the turmeric powder, cayenne pepper/ red chilli powder, 1 tsp garam masala and cinnamon powder. </li>
</ul>
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<li>Add 1/2 cup of water. Let it come to a boil and then simmer for 5 minutes.</li>
<li>Add the coconut milk and let the gravy cook for 5 minutes. Add salt.</li>
</ul>
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<li>Add the cilantro leaves and sprinkle the 1/4 tsp garam masala. Turn off the heat.</li>
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<li>Serve with <b>Chickpea Squash Curry</b> with rice / pulao/quinoa / naan or any other flatbread.</li>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com2tag:blogger.com,1999:blog-2687775006865831977.post-38985121763244719192018-09-27T11:10:00.001-04:002018-09-27T12:06:39.327-04:00Tadka Roti / Chapatti Uppukari<div class="separator" style="clear: both; text-align: center;">
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Many a times, after we have hosted a dinner, we have a lot of rotis or chapattis left over. These rotis becomes next days breakfast. Rather than eating them as is, I make <b>TADKA ROTI</b>. Although the name seems fancy, it's actually a simple dish. All you need to do is make a tempering , add the broken rotis. Add some garnishments , voila a new dish is ready:)<br />
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Some days , I even add some veggies like bell pepper , carrots or peas. if adding veggies, then make sure they are well cooked before you add the rotis. I like to use a lot of coconut in this dish.It adds the necessary moisture and a lot of flavor. I love this dish so much that I make rotis sometimes just to make this:)<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>5 large Rotis/ Chappatis</li>
<li>1.5 tbsp oil ( I used coconut oil)</li>
<li>1 tsp Mustard seeds / Rai</li>
<li>1/2 tsp Cumin seeds / Jeera</li>
<li>2 Dry Red chillis (Broken)</li>
<li>6-8 Curry leaves</li>
<li>1/4 cup Peanuts</li>
<li>1 up finely chopped Onion</li>
<li>1/2 tsp turmeric powder</li>
<li>1/2 cup fresh grated coconut (If using frozen, thaw before use)</li>
<li>1 tbsp Jaggery or sugar (Adjust according to taste)</li>
<li>1/4 tsp- 1/2 tsp Red chilli powder (Adjust according to taste) </li>
<li>2 tbsp chopped Cilantro</li>
<li>Salt to taste</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li>Cut the rotis/ chapatti in to small pieces.</li>
<li>Heat oil in a deep bottomed pan. When hot, add the peanuts. When they have roasted, add the mustard seeds , cumin seeds, dry red chillis. When the seeds start to splutter, add the curry leaves. </li>
<li>Add the onion and saute until the onion has turned translucent. Add the turmeric powder and the red chilli powder. Note: Instaed of using red chilli powder, you can use one serrano pepper , slit lengthwise.</li>
<li>Add the coarsely chopped rotis. Mix well. Cook for a couple of minutes</li>
<li>Add the fresh coconut , jaggery / sugar and salt. Mix well. Finally add some chopped cilantro. You can sprinkle some lemon juice if you wish.</li>
<li>Enjoy this Tadka Roti with a cup of tea or enjoy with a cold bowl of yogurt:)</li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-31629785407214976092018-08-29T14:03:00.000-04:002018-09-18T09:53:47.158-04:00Tindora Sabji/ Tondli bhaaji /Tondekayi palya /Ivy gourd stir fry<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ivy gourd or Tondli or Tindora or Tondekaayi is a vegetable commonly used in south-indian cooking.Today, I will be sharing a <b>Ivy gourd stir-fry with a spicy coconut flavoring</b> and this recipe is gluten-free and vegan. Every bite of this stir-fry gives you soft ivy-gourd, nutty cashews and beautiful flavors from the spicy coconut filling:)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ivy gourd has many medicinal values. <span style="background-color: white; color: #222222;">In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis, and jaundice.</span></span><span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Ivy gourd is claimed to help regulate blood sugar levels. I use Ivy gourd in stir-fry or sambar or in the spicy Maharashtrian <a href="https://www.shubhaskitchen.com/2015/03/masala-bhaat-spicy-maharashtrian-style.html" target="_blank"><b>Masale bhaat.</b></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tondli / Tindora / Ivy Gourd (cut into discs) : 4 cups </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil : 1.5 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mustard seeds/ Rai : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Urad Dal / Black Gram : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dry red chillis : 2</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Curry leaves : 5-6</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cashews : 1/4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Freshly grated coconut : 1/4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cumin powder / jeera powder : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Coriander powder / Dhania powder : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Turmeric powder / Haldi : 1/2 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Red chilli powder / Cayenne pepper : 1/2 tsp (adjust according to taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dry mango powder / Amchur : 1/4 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Powdered jaggery / Sugar : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Water : 1/4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt as per taste</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat oil in a deep bottomed pan. When hot, add the urad dal, mustard seeds, dry red chilli. When the seeds starts to splutter, add the curry leaves. </span></li>
</ul>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the cashews. Mix</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the tondli / Ivy gourd disks. Mix. </span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add 1/4 cup of water. Cook covered on medium heat.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl, mix together, fresh coconut, cumin powder, coriander powder, red chilli powder, amchur, turmeric powder and salt. Mix well.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When the tondli / Ivy gourd has cooked and most of the moisture has evaporated, add the coconut-spice mix. Mix well cook for 5 minutes.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">You can serve this stir fry / sabzi with rice or with any Indian Breads.</span></li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-29318109818719622402018-08-28T10:37:00.000-04:002018-09-27T13:18:36.552-04:00Schezwan Potatoes<br />
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<b>Schezwan potatoes</b> is a delicious Indo-Chinese dish that can be served as an appetizer or as a side dish with noodles of your choice or fried rice. It's quick and easy to prepare and lip smacking good.<br />
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Indo-chinese cuisine is very dear to me. Its a huge hit in my house and so I prepare it often. I have already shared many recipes belonging to this cuisine. <b><a href="https://www.shubhaskitchen.com/2014/04/spicy-schezwan-noodles.html" target="_blank">Schezwan Noodles</a></b> and <b><a href="https://www.shubhaskitchen.com/2015/02/vegetable-manchurian.html" target="_blank">Vegetable manchurian</a> </b>are few such recipes.<br />
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Schezwan Potato recipe was suggested to me by a dear friend. I made very few changes to her recipe like baking/roasting the potatoes instead of deep frying it. But mostly , stuck to her recipe for the most part. Its been a while since I have been making it and it has been a huge hit with my folks as well as my friends.<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>Baby Potatoes (cut into halves) : 500 g - 600 g (See Notes)</li>
<li>Ginger (grated) : 1 tbsp heaped</li>
<li>Garlic (grated) : 1 tbsp heaped</li>
<li>Green onions (finely chopped) : 1 cup</li>
<li>Bell pepper (thinly sliced) : 1 cup</li>
<li>Oil : 1 tbsp +1.5 tbsp</li>
<li><a href="https://www.amazon.com/Chings-Secret-Schezwan-Chutney-Spread/dp/B00C3QNFJW" rel="nofollow" target="_blank">Ching's Schezwan chutney</a> : 3 -4 tbsp (adjust according to taste)</li>
<li>Soy sauce : 1 tbsp</li>
<li>Sugar : 1 tsp</li>
<li>Roasted cashews (broken) : 1/4 cup</li>
<li>Salt and Pepper to taste.</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li>Preheat the oven to 350 F. Grease the baking tray with some cooking spray.</li>
<li>In a large mixing bowl, add 1 tbsp oil , some salt and pepper. Mix. Add the potatoes. Mix them well together so that the oil,salt and pepper is coated on the potatoes.</li>
</ul>
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<li>Add the potatoes to the greased tray. Bake for 30 mins or until the potatoes are well cooked. Halfway through turn the tray and flip the potatoes so that they cook evenly. Once done, take them out and set it aside.</li>
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<li>Heat 1.5 tbsp oil in a deep bottomed pan. Add the ginger and garlic. Saute until the raw smell of the ginger and garlic is gone.</li>
</ul>
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<li>Add the bell pepper. Cook for a minute or two. Add the schezwan chutney.Mix.</li>
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<ul>
<li>Add the soy sauce . Mix well.</li>
</ul>
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<ul>
<li>Add the roasted potatoes. Add sugar .Mix</li>
</ul>
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<ul>
<li>Add the green onions, followed by the broken cashews. Mix well. Adjust the seasoning if u want.</li>
</ul>
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<ul>
<li>Serve <b><i>Schezwan Potato</i></b> with fried rice or noodles</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHaQiKvyAF4a7q9SibC6ZHeMdDZGwQ_VHIvOSoC4CkZV8RBswP8TEnPobVSKhlEXCaCYntM0l9fKN7M3mUxJc5z7N5nUaVtHRB0yrd0atvF-Fe_KCdcz_nZarhuJ8VqXsn1y_syzU7bo/s1600/potato_schezwan-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHaQiKvyAF4a7q9SibC6ZHeMdDZGwQ_VHIvOSoC4CkZV8RBswP8TEnPobVSKhlEXCaCYntM0l9fKN7M3mUxJc5z7N5nUaVtHRB0yrd0atvF-Fe_KCdcz_nZarhuJ8VqXsn1y_syzU7bo/s640/potato_schezwan-2.jpg" width="640" /></a></div>
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<b style="font-size: x-large;">NOTES:</b></div>
</div>
<div>
<ul>
<li>If baby potatoes are unavailable, you can use regular potatoes and chop them into pieces as shown in the pic below.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoL2zAbCa7Vz4YmwIw0TwjX9t-KqpV-j6zf8xlGqcOJKXEAphIsQ7aKFJxbPfLOjd8STa76wuwGdwGqej5LW5vxEaJpMww0KHu463WrwYAfd3ERqdVCN6DBZbus3jmCeGaLqrGqns030/s1600/PB272893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoL2zAbCa7Vz4YmwIw0TwjX9t-KqpV-j6zf8xlGqcOJKXEAphIsQ7aKFJxbPfLOjd8STa76wuwGdwGqej5LW5vxEaJpMww0KHu463WrwYAfd3ERqdVCN6DBZbus3jmCeGaLqrGqns030/s320/PB272893.JPG" width="320" /></a></div>
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<ul>
<li>You can even use frozen potato fries. Bake or fry and then use in the above recipe.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6un4DvysSqs4ydffO469Nv6TY4EGxeYugYHLy2c8WIbVVaYeh6hn1px0MbkevtdxuK15UAY52kP5G5m_TwZ-2KAVckFRKudGIKDUe-LsISTuJYWqsHO2Y8viYGlZf6jHbovYHrHPVBA/s1600/potato_schezwan-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6un4DvysSqs4ydffO469Nv6TY4EGxeYugYHLy2c8WIbVVaYeh6hn1px0MbkevtdxuK15UAY52kP5G5m_TwZ-2KAVckFRKudGIKDUe-LsISTuJYWqsHO2Y8viYGlZf6jHbovYHrHPVBA/s640/potato_schezwan-6.jpg" width="640" /></a></div>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-27627187230274924782018-08-21T12:29:00.002-04:002018-09-27T13:18:18.636-04:00Mexican Black Bean<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeqyWMdU69eTTaOVHfEzDKX6pGJkSY9APHt-11IZi1ItE5sUI4M8ZO_bJUeob0nF4cxbxGyhnaMCS976yP152MvNbtgpJRn7IhwyToTUAt_r0ngfliQJGSFKKK9Nx97cvJx1m6W9cIoI/s1600/P8123335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeqyWMdU69eTTaOVHfEzDKX6pGJkSY9APHt-11IZi1ItE5sUI4M8ZO_bJUeob0nF4cxbxGyhnaMCS976yP152MvNbtgpJRn7IhwyToTUAt_r0ngfliQJGSFKKK9Nx97cvJx1m6W9cIoI/s640/P8123335.JPG" width="640" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Mexican black bean is bean gravy that pairs well with <b><a href="https://www.shubhaskitchen.com/2018/08/spanish-ricemexican-rice-instant-pot.html" target="_blank">Spanish rice / Mexican rice</a></b>.I have used mild spice but you can adjust according to your taste. I have added some garam masala to add some of my Indian touch to it:)</span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Mexican beans can be eaten just as a side with the delicious Mexican rice or can also be used while preparing the Mexican veggie rice bowl. <span style="background-color: white;">You can also use this rice as a base to prepare a veggie bowl. To prepare a veggie bowl, layer the rice followed by veggies (prepared the same way you would for the fajitas), corn, tomatoes, guacamole, sour cream , lettuce, mexican cheese and a dash of hot sauce. Once you start preparing a veggie bowl like this, you will not ever go buy veggie bowl from Chipotle:) Its that yum:)</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Black Beans : Two 15 oz cans</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Onion (finely chopped) : 1 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Garlic (finely chopped) : 1 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil : 1 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cumin powder : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Coriander powder : 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Paprika / Cayenne: 1/2 tsp (adjust according to taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Serrano pepper (finely chopped) : 1</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Garam masala : 1/2 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Water : 3/4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt as per taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cilantro (finely chopped): 1/4 cup</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>PROCEDURE:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat 1 tbsp oil in a deep bottomed pan. When hot, add the onion and garlic. Saute for a couple of minutes.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDea7wXu0OkTyEJfdPRNf9gYzTJuFjsc5kZHxxHB0JhoYc6PY-X9HXWecY7KFKR69A4hIbu2vFd-ixl1ucBbbtmX5UO7SvBS4FkWPPiUJ0apqQfnQ3CsmdPGlMoRFlyld6Lh6q0CQMceA/s1600/P8123305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDea7wXu0OkTyEJfdPRNf9gYzTJuFjsc5kZHxxHB0JhoYc6PY-X9HXWecY7KFKR69A4hIbu2vFd-ixl1ucBbbtmX5UO7SvBS4FkWPPiUJ0apqQfnQ3CsmdPGlMoRFlyld6Lh6q0CQMceA/s320/P8123305.JPG" width="320" /></span></a></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the contents of both the cans of beans.</span></li>
</ul>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add water, cumin powder,coriander powder, serrano pepper, paprica and garam masala. Adjust the salt (Remember the liquid in the black bean can has some salt.) Let it come to a boil and then simmer for 10 minutes or until the gravy has thickened.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add finely chopped cilantro and turn off the heat.</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Serve with <b><a href="https://www.shubhaskitchen.com/2018/08/spanish-ricemexican-rice-instant-pot.html" target="_blank">Spanish /Mexican rice</a></b>.</span></li>
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<br />Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-74487862469909971382018-08-17T11:42:00.000-04:002018-08-17T11:42:45.228-04:00Spanish Rice/Mexican Rice (Instant Pot Method)<br />
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Spanish Rice or Mexican rice is a aromatic rice dish which is an essential part of the Mexican Cuisine. Pair this flavorful rice with some mexican beans and veggies, you have a delicious meal. I stir fry the veggies that includes bell pepper, onions and zucchini and flavor it with the Fajita seasoning.<br />
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You can also use this rice as a base to prepare a veggie bowl. To prepare a veggie bowl, layer the rice followed by veggies (prepared the same way you would for the fajitas), corn, tomatoes, guacomole, sour cream , lettuce, mexican cheese and a dash of hot sauce. Once you start preparing a veggie bowl like this, you will not ever go buy veggie bowl from Chipotle:) Its that yum:)<br />
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I have used canned Tomato sauce. It has added spices in it that add a beautiful to the rice (check the ingredients in the can).<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
Large grain Rice : 2 cup (I have used basmati rice)<br />
Oil : 4 tbsp<br />
Garlic (finely chopped) : 1 tbsp<br />
Onion (finely chopped) : 1 cup<br />
Canned tomato sauce : 8 oz<br />
Cumin powder : 1 tsp<br />
Dried oregano : 1/4 tsp<br />
Paprika or Cayenne pepper : 1/2 tsp<br />
Salt as per taste<br />
Cilantro (chopped finely) : 1/4 cup<br />
Water : 2 1/2 cup<br />
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<b><span style="font-size: large;">PROCEDURE:</span></b><br />
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<li>Wash the rice , drain it in a strainer and set it aside for 15 minutes.</li>
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<li>Add the oil to the steel pot of the IP and start it on "saute" mode. When the oil is hot, add the garlic and onion. Saute. </li>
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<li>Add the tomato sauce. Add the rice. Add the water .Add the Paprika, oregano and cumin powder. Add salt. Mix.</li>
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<li>Turn off the "saute"mode. Close the lid.Turn on the "<b>Rice</b>" option. Remember to keep the valve on the lid on "<b>sealing</b>" position. </li>
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<li>Once done, wait till the pressure release naturally. Open the lid and fluff the rice with a fork.</li>
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<li>Garnish with chopped Cilantro and serve.</li>
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<b>To cook in a regular pot ( Stove top method)</b></div>
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Heat oil in a deep bottomed pan. When hot, add the onion and garlic. Add the rice and saute for a minute. Add the tomato sauce. Add 4 cups of water ( For the stove top method , we follow the ratio , Rice:Water =1:2). Add the paprika,cumin, oregano and salt. When the water starts to boil , reduce the heat to low. Close the lid and cook until all the water has been absorbed. Once done , turn off the heat .Let it rest for 10 minutes. Open the lid and fluff with a fork. Serve garnish with cilantro.<br />
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<br />Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-11933220833274601232018-08-12T16:26:00.001-04:002018-08-12T16:26:19.103-04:00Vegetable Puffs (Puffs with spicy potato filling)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfU__wflWfL3LN4pGKaTfEiJh1MnPPFEbFDCodF36rJ3m-AdGm49McWhTf-JaSQu2n0j3kuJUGkyfpyjvyD8fLeqDEqUXcUGCo92EtO1CqwllE6fTG6fjX2rkG0xsdanmSE4h4XDWIOw/s1600/puffs-4-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfU__wflWfL3LN4pGKaTfEiJh1MnPPFEbFDCodF36rJ3m-AdGm49McWhTf-JaSQu2n0j3kuJUGkyfpyjvyD8fLeqDEqUXcUGCo92EtO1CqwllE6fTG6fjX2rkG0xsdanmSE4h4XDWIOw/s1600/puffs-4-1.jpg" width="640" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Vegetable puffs are a regular snack at our place and also is a great appetizer. If frozen pastry sheets are readily available, then vegetable puffs can be prepared in no time:)</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In this recipe, I have used the same filling as the <a href="https://www.shubhaskitchen.com/2015/05/punjabi-samosa.html" target="_blank">Punjabi Samosa</a>. If you have the filling prepared before hand, you can prepare these hot puffs in no time. This is a fail-proof recipe. You are sure to have a hit. If you have left overs, keep it in the refrigerator. Heat it up in the oven for a few minutes before serving:)</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><b>INGREDIENTS:</b></span></span><br />
<u style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><u>Makes about 18 puffs</u></span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://www.pepperidgefarm.com/product/puff-pastry-sheets/" rel="nofollow" target="_blank">Frozen Puff Pastry sheets (Pepperidge Farm, 2 ready to bake sheets, net.wt:17.3 oz or 490 g)</a></span></li>
</ul>
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<span style="line-height: 22.4px;"><b><span style="font-family: Georgia, Times New Roman, serif;">For the stuffing:</span></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Potatoes : 3 large (about 500 grams)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Peas (cooked) : 1/2 cup</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Ginger : 1 inch</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Garlic : 3 large</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Small Green chillies : 4 (adjust according to your taste)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds / Jeera : 1 tsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander powder : 1 tsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder : 1/2 tsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Dry mango powder / amchur : 0.5 tsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Garam Masala : 1 tsp (readily available in Indian stores)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander seeds : 1 tbsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.tarladalal.com/glossary-pomegranate-seeds-588i" style="color: #888888; text-decoration-line: none;">Anardana seeds</a> : 1 tsp</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Salt as per taste</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Oil : 2 tbsp</span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><b>PROCEDURE:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To prepare the stuffing:</b></span></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22.4px;"><span style="font-family: "georgia" , "times new roman" , serif;">Cook potatoes in plenty of water until tender. Remove the potatoes from the water and set it aside to cool. Once cool, peel off the skin and mash them.(<b>DO NOT</b> grate the potatoes )</span></span>Add the cooked peas to the potato mixture and set it aside.</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Dry roast coriander seeds and anardana seeds. Once done, grind them in to a fine powder.</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Make a rough paste of ginger, garlic and green chillies.</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Heat 2 tbsp of oil. When hot, add the cumin seeds. When the seeds start to splutter, add the prepared ginger-garlic-chilli paste.</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Cook for a minute and then add the potato-peas mixture.</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Add the turmeric powder, coriander powder, dry mango powder and the garam masala powder. Mix well.</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 22.4px;"><span style="font-family: Georgia, Times New Roman, serif;">Lastly add the prepared roasted coriander-anardana powder and salt. Give it a final mix and turn off the heat.</span></span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>To prepare the puffs:</b></span></div>
</div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 400 F.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">The box of Pepperidge farm frozen pastry sheets come in a pack of two. Separate the sheets and leave them on the kitchen counter to thaw for about 40 min.</span></li>
</ul>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Cut each sheet into 9 squares (well they are not exactly squares;). So, in total we have 18 squares.</span></li>
</ul>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Take one square. Apply a little water on the edges of the square with your finger. Put 1 tbsp of the potato filling. Fold diagonally as shown in the pic. Press the edges.</span></li>
</ul>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Repeat the same process for all the remaining squares and place them in a baking tray .</span></li>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for about 20 - 25 minutes or until the surface is nice golden color. <u><b>Note</b>:Around the halfway mark, flip the puffs and also rotate the tray and put them back inside the oven.</u></span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with a cup of tea or coffee.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-45051074211215275862018-08-02T16:39:00.000-04:002018-08-02T16:39:35.755-04:00Baked Egg patties (Egg and cheese Croissant)<div class="separator" style="clear: both; text-align: center;">
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Baked Egg patties make a great breakfast option . They can be either eaten as is or used in a sandwich or used in a tortilla. With hardly any preparation time and a total of 10 minutes of baking time. The best part is you can even prepare in bulk and freeze it for later use.<br />
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The thought of making these patties , came from Dunkin Donuts. I myself do not eat eggs but my husband and son, love eggs. We have a Dunkin Donut near our home. We love stopping by there for coffee. While I settle for a bagel and cream cheese, My husband likes their <b>Egg & Cheese Croissant.</b> My son's constant order is Egg & Cheese Wake up wrap. Both of these items , uses a egg patty. So , I thought why not try making them at home. That's when i stumbled upon a recipe at <a href="https://alyonascooking.com/2016/03/egg-patties-for-sandwiches-or-freezing/" rel="nofollow" target="_blank">Alyona's space</a>. I made a few changes but stuck to her recipe for the most part. The result was awesome. The patties were a hugh hit with my folks.<br />
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The only necessity for this recipe is that you need to have a English muffin pan. Using this pan, you can make patties in bulk and freeze them too for later use. Honestly in my case, between my husband and kiddo, these 6 patties get over in a couple of days.<br />
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My son loves making these and he made a perfect model for this post:) At the end of the recipe, I will also show how to use these patties to make <b>Egg and Cheese Croissant</b>.<br />
So lets get started with the recipe..<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<br />
<ul>
<li>Large Eggs : 6</li>
<li>Oil or cooking spray</li>
<li>Salt and pepper</li>
</ul>
<div>
<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
<div>
<ul>
<li>Preheat the oven to 400 F.</li>
<li>Grease the cavities of the English muffin tray.</li>
</ul>
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<ul>
<li>Add 1 tbsp of water to each cavity.</li>
</ul>
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<ul>
<li>Break the egg directly into the cavity.</li>
</ul>
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<ul>
<li>Using a fork, poke the yolk once or twice until the yolks spread out a little.</li>
</ul>
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<ul>
<li>Add salt and pepper.</li>
</ul>
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<ul>
<li>Bake for 10 minutes.Once done, remove the pan and keep the pan on a cooking rack.</li>
</ul>
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<ul>
<li>Refrigerate the cooled patties until ready to use or you can freeze them too. (If freezing , then separate the patties using a parchment paper and keep them in a freezer safe air tight container.</li>
</ul>
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<div>
<b><span style="font-size: large;">EGG & CHEESE CROISSANTS</span></b></div>
<div>
</div>
<div>
<b>INGREDIENTS :</b></div>
<div>
<ul>
<li>Egg Patty :1</li>
<li><a href="https://www.costcobusinessdelivery.com/Costco-Bakery-Croissants%2C-12-ct.product.10207722.html" rel="nofollow" target="_blank">Large Croissant </a>: 1 (I usually buy them from <a href="https://www.costcobusinessdelivery.com/Costco-Bakery-Croissants%2C-12-ct.product.10207722.html" rel="nofollow" target="_blank">COSTCO</a> )</li>
<li>Slice of cheese: 1 (I used American cheese or Pepper jack cheese)</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
<b>PROCEDURE:</b></div>
</div>
<div>
<ul>
<li>Cut the croissant horizontally and lightly toast them in a toaster (I usually got for setting number 1).Take one egg patty in a microwave safe plate and keep a slice of cheese on top. Heat it in a microwave just until the cheese melts.</li>
<li>Place this on one half (bottom part ) of the croissant. Add salt and pepper to taste. Cover with the other half of the croissant.</li>
<li>Enjoy with tea or coffee.</li>
</ul>
</div>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-76054814330071497002018-07-17T23:40:00.000-04:002018-07-17T23:40:11.788-04:00Instant Khaman Dhokla (steamed using Instant POT)<div class="separator" style="clear: both; text-align: center;">
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Khaman or even known as Khaman Dhokla is a popular Gujarati snack. I favor this one over the khatta dhokla. Normally , I prepare it from scratch (Recipe <a href="https://www.shubhaskitchen.com/2011/06/khaman-dhokla.html"><b>here</b></a>). But on some busy days like the past weekend, I prefer using ready made <b><a href="https://international.gitsfood.com/khamandhokla.html" rel="nofollow" target="_blank">Dhokla mix from GITS</a></b>. This is my preferred brand. So, I would call today's post "semi-homemade" :) Mix from outside but prepared at home:) The only new thing I tried this time is I steamed it in an <b>Instant pot</b> rather than in the traditional pressure cooker.<br />
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So why was I so busy last weekend?? Well , me and my family participated in the 5K run organized by my husband's employer. It was a really super hot day. Temperature in the 90's . Kiddo did have a tough time walking in the heat but I was so proud of him for not giving up and finishing the race:) We had our lunch there and many more activities after the run. As you all also must have noticed, when you are on the move, you do not feel the tiredness. Its only when you sit for a bit, that's when the tiredness, soreness sets in. That's what happened, we came back home. Took a shower and rested. There was nothing prepared for dinner. I didnot feel like getting a take out. Opened my pantry , saw a packet of <b><a href="https://international.gitsfood.com/khamandhokla.html" rel="nofollow" target="_blank">GITS Khaman mix</a></b>. I always keep a box or two of it for days like this. It works as a great snack or during days like this when you are not super hungry, this acts as a light dinner:)<br />
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So lets get started..<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
For the Dhokla:<br />
<ul>
<li>I packet of <b><a href="https://international.gitsfood.com/khamandhokla.html" rel="nofollow" target="_blank">GITS Khaman Dhokla mix</a></b> (180 gm net.wt)</li>
<li>Oil : 1 full oz or 30 ml</li>
<li>Water : 8 oz or 235 ml </li>
<li>Additional oil for greasing.</li>
</ul>
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For tempering, you will need:</div>
<div>
<ul>
<li>Oil : 2 tbsp</li>
<li>Mustard seeds Rai : 2 tsp</li>
<li>Sesame seeds / Til : 1 tsp</li>
<li>Green chilli : 2 (slit length wise)</li>
<li>Curry leaves : 5-6</li>
<li>Asafoetida / Hing : 1/4 tsp</li>
<li>Sugar : 1.5 tsp</li>
<li>Lemon juice : 1 tsp</li>
<li>Water : 1/3 cup</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
</div>
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<ul>
<li>Place a stand in the steel vessel of the Instant pot.Add 2 cups of water to the steel pot of the IP. Start the IP in the "saute" mode. Once you see the water has heated , turn off the IP.</li>
</ul>
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<ul>
<li>To prepare the dhokla , we follow the package instructions. Take oil and water in a mixing bowl. Slowly add the dhokla mix and mix gently until everything is well incorporated (<u>Remember not to mix the batter too much as it leads to harder dhoklas)</u>.</li>
</ul>
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<ul>
<li>Grease a wide steel vessel (I used the wide vessel that are provided with the standard pressure cooker ). Pour the batter into the greased vessel. Keep this vessel over the stand in the IP. Close the Lid of the IP. <u>Keep the valve in the venting position</u>. Press the STEAM button of the IP. Once you see the steam starting to come, set an external timer to 15 minutes. As I mentioned in my post of <b><a href="https://www.shubhaskitchen.com/2018/07/instant-rava-idli-steamed-in-instant-pot.html" target="_blank">RAVA IDLIS</a></b>, when using the steam option with the valve in venting position, the timer in IP doesn't work.Once done, turn off the IP. Wait for a 10 minutes and then open the lid of the IP. To check if the dhoklas are ready, insert a toothpick in the center. If it comes out clean, then dhoklas are ready. Else steam for few more minutes.</li>
</ul>
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<ul>
<li>Once the dhokla has cooled , run a knife along the edges and place a plate on top of the dhokla vessel. Invert. The dhokla should easily fall into the plate. </li>
</ul>
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<ul>
<li>To prepare the tempering, heat 2 tbsp of oil. When hot, add the mustard seeds. When the seeds start to splutter, add the asafoetida, curry leaves and green chillies. Lastly, add the sesame seeds. When the sesame seeds slightly change color, add water and sugar. When the water -oil mixture starts to boil, turn off the heat and add the lemon juice. </li>
</ul>
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<ul>
<li>Add the tempering or tadka to the dhokla . Garnish with cilantro leaves and freshly shredded coconut. Cut into pieces. Serve with cilantro chutney. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhep5k-KGIMXaRZu9eaqSbv6e-L5anvEfDF804pd_gD5P6r3vaUudovsfbNaWe8PadxQ-9FTcH7SUwPFO3sMA2bwGJWPzevop99k5IpUQaY0EVV51u7axRIMMfhIs-ph1H3aLQiaUgEzKk/s1600/dhokla-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhep5k-KGIMXaRZu9eaqSbv6e-L5anvEfDF804pd_gD5P6r3vaUudovsfbNaWe8PadxQ-9FTcH7SUwPFO3sMA2bwGJWPzevop99k5IpUQaY0EVV51u7axRIMMfhIs-ph1H3aLQiaUgEzKk/s1600/dhokla-3.jpg" width="640" /></a></div>
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<b>Note:</b></div>
</div>
<div>
<ul>
<li>Add the cilantro and coconut just before serving. </li>
<li>If you are preparing dhokla in advance, then proceed till adding the tadka part. Later when its times to serve, sprinkle some water and heat it in a microwave, garnish with cilantro and coconut and serve.</li>
</ul>
</div>
Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-2557702216494257062018-07-09T10:53:00.001-04:002018-07-09T10:53:45.324-04:00Instant Rava Idli (steamed in the Instant Pot)<div class="separator" style="clear: both; text-align: center;">
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<b>Instant rava idli</b> is one of our most favorite breakfast or brunch items and is prepared often over the weekends. Since it doesn't require any fermenting, it can be prepared in a jiffy. I have prepared this idli today with the basic tadka or tempering. You can very well convert this into an elaborate one by adding shredded veggies like carrots and also cilantro/dhania.<br />
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Although this idli can be steamed in a traditional pressure cooker (in this case , steam without the whistle on the lid), today, I will be explaining a method to use Instant pot for steaming the idlis. The same steaming process can be used for other types of idlis too.<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: georgia, "times new roman", serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"></ul>
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<ul>
<li>Semolina/ Sooji/Rava : 1 cup</li>
<li>Oil / Ghee : 1 tbsp</li>
<li>Mustard seeds : 1 tsp</li>
<li>Urad dal / Black gram : 1 tsp</li>
<li>Curry leaves (finely chopped) : 6-8</li>
<li>Yogurt : 1 cup</li>
<li>Salt as per taste</li>
<li>Baking soda : 1/2 tsp </li>
</ul>
<div>
<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
<div>
<ul>
<li>Grease the idli moulds. Add 1 3/4 cups of water to the steel pot of the instant pot.</li>
</ul>
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<ul>
<li>Heat the oil / ghee. Add mustard seeds and urad dal. When the seeds start to splutter, add the chopped curry leaves. Now add the semolina/ sooji / rava. Roast it in medium heat.When the semolina is nicely roasted, turn off the heat and set it aside to cool.</li>
</ul>
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<ul>
<li>Once the rava has cooled, add the whisked yogurt . Mix well. Add additional water as needed (<u>I used about 3/4 cup of water</u>) to make a batter that is not too thick and has a consistency like dosa batter. Add salt. Finally add the baking soda. Mix gently so that the soda mixes evenly throughout. (Remember to add the soda just before steaming the idlis).</li>
</ul>
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<ul>
<li>Start the instant pot in the "<b>saute</b> " mode. This is just to heat up the water. Once you see, the water has heated, turn off the Instant pot. </li>
</ul>
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<ul>
<li>Pour the batter into the greased moulds and place the moulds in the instant pot (<u>Note : I could use only 3 trays of idli mould plates with my 6 quart Instant pot)</u>. Close the lid with the valve in the "venting" position.</li>
</ul>
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<ul>
<li>Press the "steam" button. One thing to note is , when you are using the steam option with the valve in the venting position, <u>the timer of the instant pot will not work</u>. Hence you will need to use an external timer ( example: microwave, oven etc)to keep a track of time. Once you see the steam coming out of the valve, steam for 12 minutes. Turn off the instant pot. </li>
</ul>
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<ul>
<li>You can check the readiness of the idli by inserting the toothpick. If at all they are still uncooked, steam for another 2 minutes.</li>
</ul>
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<ul>
<li>Instant rava idlis are ready to be served with a chutney and sambar of your choice.</li>
</ul>
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<b>NOTES:</b></div>
<div>
<ol>
<li>Once the rava is roasted and cooled, you can also add shredded carrots and cilantro to the rava and then add the yogurt.</li>
<li>You can also add some chopped cashew nuts in the tempering.</li>
<li>Steaming process can be done in the traditional cooker too. Remember , not to use the whistle while steaming.</li>
</ol>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com3tag:blogger.com,1999:blog-2687775006865831977.post-36299661320537462532018-07-05T13:52:00.000-04:002018-07-05T13:52:05.019-04:00Mangalore buns / Banana poori<div class="separator" style="clear: both; text-align: center;">
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<b>Mangalore buns or Banana poori</b> are a mangalorean speciality. Growing up, my mum would make it often whenever we had too many ripe bananas lying around. Nowadays , we have the option of making <b><a href="https://www.shubhaskitchen.com/2018/05/eggless-banana-and-walnut-bread-vegan.html">Banana Bread</a></b> but in those days, mangalore buns is what my mum would make.<br />
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Really ripe bananas work really well in this recipe. The dough is prepared mixing together bananas, yogurt, sugar and flour into a dough. It is set aside for a good 5-6 hours. Later, the dough is kneaded again. We make small balls out of the dough. Roll them out into circles just like poori (<b>remember not to roll too thin).</b> They rolled circles and then deep fried.<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>Banana : 2 large</li>
<li>Sugar : 3 tbsp (Adjust according to taste)</li>
<li>Baking soda : 1/8 tsp</li>
<li>Salt : 1/2 tsp (or as per taste)</li>
<li>Cumin seeds / Jeera : 1.5 tsp</li>
<li>Yogurt : 1/4 cup</li>
<li>All purpose flour / Maida : 2 cups</li>
<li>Oil : 1 tbsp + more for deep frying </li>
</ul>
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<b><span style="font-size: large;">PROCEDURE:</span></b></div>
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<ul>
<li>Peel the bananas, add sugar and mash them together really well . The sugar should get dissolved. Add the cumin seeds, salt, baking soda and the yogurt. Mix well.</li>
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<li>Slowly add the flour and knead it into a soft dough. Finally add 1 tbsp of oil and give it a final knead. Cover and set it aside in a warm place for about 5-6 hours.</li>
</ul>
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<li>Now, knead the dough again and make golf sized balls. Take one ball, dust it with some flour (as an alternative , you can dip it in a little oil). Roll it into a circle just like a poori. <b>Remember , not to roll it too thin. </b></li>
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<li>Heat the oil. When hot, add the rolled circle to the hot oil. Using the back of the spatula, push the circles down in the oil to help them fluff up.<u> Note: Oil should be HOT, else the buns will become hard. </u>Flip the buns to the other side so that both the sides are evenly cooked and have a nice dark golden color.</li>
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<li>Remove from the oil and place it in a plate lined with paper towel to drain the excess oil.</li>
</ul>
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<ul>
<li>Repeat the same process for the other dough balls.</li>
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<li>Serve these delicious <b>MANGALORE BUNS</b> with chutney of your choice or enjoy hot with a cup of tea or coffee.</li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com0tag:blogger.com,1999:blog-2687775006865831977.post-56405890162934611222018-05-12T22:35:00.001-04:002018-05-30T22:29:08.579-04:00Eggless Banana and Walnut bread (Vegan)<div class="separator" style="clear: both; text-align: center;">
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Today , I present to you a very easy to prepare loaf cake. <b>Egg-less Banana Walnut Bread</b> is very easy to prepare that even your kids can make it:) I have kept this recipe <b>vegan </b>by using almond milk and oil instead of regular milk and butter. But if you wish you can very well use them.I have used toasted walnuts in this recipe that add a very beautiful flavor to this bread/cake. This is a perfect coffee or tea time cake/bread.<br />
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This is a very simple cake that does not need any fancy gadgets. All you need is a couple of mixing bowls and an oven to bake:) The only care that you need to take is <b>not to over beat</b> the batter. Mix the dry ingredients in one mixing bowl and the wet ingredients in the other bowl. Finally fold in the wet ingredients with the dry ingredients. Pour into the prepared pan and bake:) Isn't it easy??<br />
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The pictures that I have posted is of the cake that I prepared earlier this week. But my son baked it again (with tiny bit of help from me) for mother's day:) So , what I want to say is that...this would be a good cake/bread for our little bakers in the house to try:)<br />
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So, let's get started...<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>Wheat Flour : 3/4 cup (See Notes)</li>
<li>All purpose flour (Maida) : 3/4 cup (See Notes)</li>
<li>Sugar : 3/4 cup</li>
<li>Baking Soda : 1 tsp</li>
<li>Walnuts : 1/4 cup</li>
<li>Salt : 1/2 tsp</li>
<li>Ripe bananas (Large) : 2</li>
<li>Unsweetened Apple sauce : 1/2 cup (4 oz)</li>
<li>Almond milk : 1/3 cup</li>
<li>Vegetable oil : 1/4 cup</li>
<li>Pure Vanilla Extract : 1.5 tsp</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li>Toast the walnuts and chop into fine pieces.</li>
</ul>
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<li>Preheat the oven to <b>350 F</b>. Grease and flour a loaf pan (9 x 5 x 3 inch). I used a PAM baking spray (it has grease and flour in it).</li>
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<li>Peel and mash the bananas. Add the sugar, almond milk, vanilla extract and mix well.Add the oil and apple sauce. Mix.</li>
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<li>In a large mixing bowl, take the wheat flour, all purpose flour, salt and the baking soda. Whisk. Add the chopped walnuts and mix .</li>
</ul>
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<ul>
<li>Add the banana mixture and mix gently until everything is well incorporated. (It is important not to over mix the batter).</li>
</ul>
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<ul>
<li>Pour the batter into the prepared loaf pan. Bake for 50 minutes or until the toothpick inserted in the center comes out clean. (Note: Baking time varies from oven to oven).</li>
</ul>
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<ul>
<li>Once done, remove the pan from the oven and keep it on the cooling rack.</li>
</ul>
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<ul>
<li>After 15 minutes, remove the cake from the pan and keep it on the cooling rack to cool.</li>
</ul>
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<li>Let the cake / bread cool completely before cutting into slices.</li>
</ul>
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<b>Notes:</b></div>
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<ul>
<li>To measure the wheat flour and all purpose flour, spoon the flour into the measuring cup . The flour should not be tightly packed. Fill until the 3/4 cup is full .</li>
<li>To keep the recipe vegan, I have used almond milk. Instead you can use regular milk too.</li>
<li>To keep the recipe vegan, I have used vegetable oil. Instead you could add the same quantity of melted butter too. But I loved the texture of the bread with oil more than the butter. </li>
<li>Apple sauce used is unsweetened.</li>
<li>Bananas should be very ripe for good results. Mash properly.</li>
<li>Gently fold in the wet ingredients with the dry ingredients. <b>DO NOT </b>over beat or mix.</li>
<li>Baking time varies from oven to oven. So, keep an eye.</li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com3tag:blogger.com,1999:blog-2687775006865831977.post-72285262397609986962018-05-09T14:35:00.003-04:002018-05-09T14:35:58.434-04:00Quinoa Upma (Instant pot method)<div class="separator" style="clear: both; text-align: center;">
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<b>Quinoa</b> (pronounced as "<b>KEEN-WAAH</b>") is a flowering plant that belongs to the amaranth family. The seeds are harvested and processed to remove the bitter tasting outer seed coat. Quinoa has a good amount of protein and dietary fiber among many other nutritional values. Today I am sharing with you all "<b><i>Quinoa Upma</i></b>". Serve this hot upma with some chilled yogurt and have a healthy , fulfilling meal:)<br />
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I have prepared this upma in the INSTANT POT but you can very well prepare this on the stove top too:) Quinoa upma is perfect as a breakfast option or even can be served as brunch. I have kept the recipe simple and have used only onions but you can add tomatoes and even other veggies of your choice.<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: georgia, "times new roman", serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: georgia, "times new roman", serif; font-size: xx-small;">Serves : 3 to 4</span></u><br />
<ul>
<li>White Quinoa : 1.5 cup</li>
<li>Onion (finely chopped) : 1 cup</li>
<li>Ginger(finely chopped) : 1 tbsp</li>
<li>Green chillies (slit ) : 2</li>
<li>Oil : 2 tbsp</li>
<li>Mustard seeds / Rai : 1 tsp</li>
<li>Urad dal / Black Gram : 1 tsp</li>
<li>Peanuts : 1/4 cup</li>
<li>Dried Red Chillis : 2 </li>
<li>Curry leaves : 6-8</li>
<li>Cilantro leaves : 1/2 cup</li>
<li>Lemon juice : 1.5 tsp</li>
<li>Salt as per taste</li>
<li>Sugar : 1 tsp (optional)</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li>Start the Instant Pot in the "SAUTE" mode. Add oil. Add the peanuts and fry until peanuts turn darker brown.</li>
</ul>
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<li>Add the mustard seeds, urad dal, red chillis. When the seeds start to splutter, add the curry leaves.</li>
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<li>Add the onion, ginger and the green chillis. Mix.</li>
</ul>
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<li>When the onions become translucent, add the quinoa. Turn off the IP.</li>
</ul>
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<li>Add 3 cups of water, sugar (optional) and salt. (Remember, for every cup of quinoa , you need 2 cups of water). Close the lid. Cook in the "Pressure cook" mode (on high pressure) for 15 minutes (With the valve in the "sealing " position).</li>
</ul>
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<li>Once done, wait until the pressure releases naturally and the silver button goes down. Fluff the quinoa with the fork. Add the cilantro leaves and lemon juice.</li>
</ul>
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<li>Serve hot <b>Quinoa Upma</b> with some cold yogurt:)</li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-31864119476304963512018-04-20T13:07:00.000-04:002018-04-20T13:07:24.554-04:00Avocado Parata / Flatbread<div class="separator" style="clear: both; text-align: center;">
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<b>Avocado</b> (also known as Alligator pear) , is botanically a large berry consisting of one large seed. This is one fruit , we eat a lot in our house. Usually, I prepare <b><a href="http://www.shubhaskitchen.com/2015/05/guacamole.html">"Guacamole" </a></b>which we eat with chips or as a spread with toasted bread. But on other occasions, I prepare a tasty flatbread with avocado. Due to the buttery texture of the avocado, these flatbreads/paratas turn out very soft and you can roll it very thin too. Serve it with a curry of choice or yogurt and you have a delicious meal:)<br />
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Avocado paratas remain soft even after they are cold. Hence, they can be a perfect option for lunch boxes. To make the best flatbread, it is essential that you knead the dough and let it rest for a good 30 minutes. Also, use a generous amount of cilantro, it enhances the flavor of the flatbreads.<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"></ul>
<ul>
<li>Avocado : 1 large</li>
<li>Lemon juice : 2 tsp</li>
<li>Cumin powder : 1/2 tsp</li>
<li>Carrom seeds / Ajwain : 1/2tsp</li>
<li>Red chilli powder / Paprika : 1/2 tsp</li>
<li>Turmeric powder / Haldi : 1/4 tsp</li>
<li>Cilantro leaves (chopped) : 1/2 cup</li>
<li>Whole wheat flour : 1 cup plus extra for dusting</li>
<li>Salt as per taste.</li>
<li>Oil : A little for kneading and more for cooking the paratas</li>
<li>Water as needed</li>
</ul>
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<b><span style="font-size: large;">PROCEDURE:</span></b></div>
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<ul>
<li>Peal the avocado, remove the seed and mash it. Add some lemon juice to prevent browning of the avocados.</li>
</ul>
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<li>Now, add the cumin powder, carrom seeds, red chilli powder, salt and cilantro leaves. Mix well.</li>
</ul>
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<li>Add the whole wheat flour and knead a smooth dough. <b>Use a little water to help you knead the dough</b>. Add 1 tbsp oil and give it a final knead.</li>
</ul>
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<li>Cover the dough and let it rest for about 30 minutes.</li>
</ul>
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<li>After the dough has been rested, make small sized balls (you should get about 6-8 balls depending on the size of the ball).</li>
</ul>
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<li>Take a dough ball, dip it in the flour and flatten it. Using a rolling pin, roll the dough into a thin circle.</li>
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<li>Heat a griddle. When the griddle is hot, add the rolled circle. When you see bubbles appearing on the surface , flip it. Apply some oil to the top surface and after a minute, flip again. Apply oil to the other side too. Using the back side of the spatula, press the flatbread/roti, so that it gets cooked uniformly. Once , both sides are uniformly cooked, remove it from the griddle and store it in a hot casserole. </li>
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<li>Similarly, prepare all the other rotis. Serve with a curry of your choice or yogurt.</li>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-39426248025885649152018-04-18T14:01:00.000-04:002018-04-18T14:01:55.242-04:00Dal Makhani Rice (Instant pot method)<div class="separator" style="clear: both; text-align: center;">
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Today, I present to you a simple and delicious rice dish using left over <a href="http://www.shubhaskitchen.com/2016/12/dal-makhani-slow-cooker-version.html"><b>Dal Makhani</b></a>. Last weekend, I had guests for whom I had prepared Dal Makhani. There was quite a lot left over. We ate the Dal makhani the next day for lunch too. There was still a cup left over. So, instead of eating it again for dinner, I decided to create a little twist and voila , <b>Dal Makhani rice</b> was born:)<br />
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I have two recipes for Dal Makhani in the blog , <a href="http://www.shubhaskitchen.com/2016/12/dal-makhani-slow-cooker-version.html"><b>a slow cooker version</b></a> and <a href="http://www.shubhaskitchen.com/2017/10/dal-makhani-instant-pot-method.html"><b>an instant pot version</b></a>. Sometimes, I keep aside some Dal Makhani just to make this rice:) This rice dish makes a great lunch box item too. Do try it , I bet you will like it:)<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: georgia, "times new roman", serif; font-size: xx-small;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></u><br />
<ul>
<li>Dal Makhani : 1 cup</li>
<li>Basmati rice (uncooked) : 1.5 cups</li>
<li>Bell pepper : 1 (chopped)</li>
<li>Carrot : 1 (chopped)</li>
<li>Oil : 1.5 tbsp</li>
<li>Cashews : 10-12</li>
<li>Cilantro leaves for garnish.</li>
<li>Salt as per taste</li>
</ul>
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<div>
Spice mix:</div>
<div>
<ul>
<li>Cumin seeds / Jeera : 1/2 tsp</li>
<li>Cardamom seeds /Elaichi : 1/4 tsp</li>
<li>Black peppercorn : 1/4 tsp</li>
<li>Cinnamon stick / Dalchini : 1 inch</li>
</ul>
<div>
<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
</div>
<div>
<ul>
<li>Rinse the rice and set it aside. Prepare a spice mix by making a powder of the spices mentioned in the "<b>Spice mix</b>" section.</li>
<li>Start the instant pot on the <b>"Saute"</b> mode. Add 1.5 tbsp of oil. Add cashews .Add the prepared spice powder.</li>
</ul>
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<ul>
<li>Add the bell pepper and carrots. Mix. Add the dal makhani, rice and 1.5 cups of water. Adjust the salt (Remember, the dal makhani already has some salt).</li>
</ul>
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<ul>
<li>Press Cancel to turn off the "Saute" mode.Now, Press the "Rice " button. remember to keep the valve in the sealing position.</li>
</ul>
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<ul>
<li>Once done, wait for the pressure to release naturally (the silver button should go down).Open the lid, fluff up the rice with fork. Garnish with fresh cilantro leaves .Serve hot <b>Dal Makhani rice</b> with raita of your choice. </li>
</ul>
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<b>Note: </b>The same recipe can be prepared over the stove too. Adjust the amount of water accordingly for the stove top method. Instant pot uses a little less water as compared to stove top cooking. For the stove top method, for 1.5 cups of rice use about 2.5 cups of water (remember, even the dal makhani has some moisture in it).<br />
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com1tag:blogger.com,1999:blog-2687775006865831977.post-65910741617010907422018-04-16T18:51:00.001-04:002018-04-16T18:51:51.279-04:00Grean beans and Peas Palya / Sabzi / Stir-fry<div class="separator" style="clear: both; text-align: center;">
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Sabzi or stir fry prepared in Karnataka is called "Palya". Today , I present to you a palya based on the Udupi cuisine. Green beans and green peas are cooked and then flavored with an aromatic coconut, cashew nut and spice blend.<br />
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Try this playa / stirfry in your next meal. One bite and I am sure you will fall in love with it.Besides being extremely tasty, this dish is also <b>gluten free</b> and <b>vegan</b>. Palyas of these type are a normal affair in a typical meal of Dakshina kannada. A palya , rasam and rice combo is a simple yet the most satisfying meal:)<br />
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<b><span style="font-size: large;">INGREDIENTS :</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></i></u><br />
<ul>
<li>Green beans : 1.5 cups (chopped)</li>
<li>Green peas : 1.5 cups (fresh or frozen)</li>
<li>Cashews : 1/4 cup</li>
<li>Fresh shredded coconut : 0.5 cups (If using frozen, thaw before using)</li>
<li>Jaggery : 2 tsp (powdered) (or as per taste)</li>
<li>Dry Byadgi chilies : 2 +2</li>
<li>Cumin seeds / jeera : 0.5 tsp</li>
<li>Oil : 2 tsp</li>
<li>Mustard seeds / rai : 1 tsp</li>
<li>Chana dal / Split chickpeas : 1 tsp</li>
<li>Turmeric powder / Haldi : 0.5 tsp</li>
<li>Curry leaves : 6-7</li>
<li>Salt as per taste.</li>
</ul>
<div>
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<div>
<b><span style="font-size: x-large;">PROCEDURE:</span></b></div>
<div>
<ul>
<li>Heat oil in a deep bottomed pan. When hot, add the mustard seeds, chana dal , Byadgi chilies (2 nos). When the seeds start to splutter, add the curry leaves.</li>
</ul>
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<ul>
<li>Add the green beans and green peas. Add the turmeric powder, salt, jaggery powder and 0.5 cup of water. Mix and cook covered on medium heat.</li>
</ul>
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<ul>
<li>While the vegetables are cooking, blend together cashews, 2 Byadgi chilies (increase the number of chilies for more spice), shredded coconut and cumin seeds.</li>
</ul>
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<ul>
<li>Once the vegetables are cooked, add the blended coconut mixture.Mix and cook for a couple of minutes and turn off the heat.</li>
</ul>
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<ul>
<li>Serve with rice or roti.</li>
</ul>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com2tag:blogger.com,1999:blog-2687775006865831977.post-13403709124629162652018-04-10T12:23:00.000-04:002018-04-10T12:23:16.346-04:00Cake Rusk<br />
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Cake rusk is a delicious tea time snack. We always have rusk with tea for quite some time now. We used to buy them from Indian stores but then I wondered, why not try making it at home. I had already tried making <b><a href="http://www.shubhaskitchen.com/2018/02/almond-biscotti-italian-cookies.html">Biscotti</a></b> at home, so figured making cake rusk will not be that difficult. So after a few trials, I achieved what I was aiming for. Yummy , delicious cake rusk prepared fresh out of my oven :)<br />
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Like <b><a href="http://www.shubhaskitchen.com/2018/02/almond-biscotti-italian-cookies.html">Biscotti</a></b>, the process of making cake rusk, involves baking two times. Cake batter is prepared and baked. Once the cake is ready, we allow it to cool. We then cut slices and bake them again until we get a nice golden color and a crisp texture. Remember, the rusk might be a little soft when you remove from the oven but when it cools down, it becomes hard and crispy.<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></i></u><br />
<ul>
<li>All purpose flour : 2 cups (approx. 250 grams)</li>
<li>Salt : 1/2 tsp</li>
<li>Baking Powder : 1 tsp</li>
<li>Sugar : 1 cup</li>
<li>Pure Vanilla extract: 1 tbsp</li>
<li>Large eggs (at room temperature) : 4</li>
<li>Unsalted butter ( at room temperature) : 1 cup (2 sticks of butter)</li>
<li>Milk (room temperature) : 1/4 cup</li>
</ul>
<div>
<b><span style="font-size: large;">PROCEDURE:</span></b><br />
<ul>
<li>Preheat the oven to 325 F. </li>
<li>Spray some baking spray (I used <b><a href="https://www.amazon.com/PAM-Spray-Baking-5-oz/dp/B000VDWO78" rel="nofollow">PAM baking spray</a></b>) to a 9 in X 13 in pan (If you don't own a baking spray, you can grease and flour the pan).</li>
<li>In a mixing bowl, whisk together all purpose flour, baking powder and salt.</li>
</ul>
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<ul>
<li>Beat the butter and sugar in a large mixing bowl using a stand mixer until smooth.</li>
</ul>
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<li>With mixer running on medium, add the eggs one by one. Remember to scrape down the batter in between. Add the vanilla extract. Mix.</li>
</ul>
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<ul>
<li>Slowly add the flour in parts with the mixer running on low. Lastly, add the milk and give a final mix.</li>
</ul>
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<ul>
<li>Pour the batter to the prepared pan. Bake for about 35 minutes.</li>
</ul>
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<li>Remove and the cake cool completely (or at least for 20 minutes).</li>
</ul>
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<ul>
<li>Cut the cake into pieces as shown in the picture.</li>
</ul>
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<ul>
<li>Prepare a baking sheet with parchment paper. Arrange the cake pieces/slices in the baking sheet and bake in the already preheated oven (@325 F) for 15 minutes . After 15 minutes, flip the pieces to the other side and rotate the pan and bake again for 15 minutes until it is nice and deep golden. Remove and set aside to cool . The rusk will become completely crispy once cooled.</li>
</ul>
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<li>Store it in an air tight container. Enjoy these crispy cake rusk with tea or coffee.</li>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com6tag:blogger.com,1999:blog-2687775006865831977.post-45155314958635617782018-04-04T19:36:00.000-04:002018-04-04T19:36:41.025-04:00Roasted Eggplant Raita / Badanekayi mosaru gojju<div class="separator" style="clear: both; text-align: center;">
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Today , I will share with you a recipe that can be served in two ways. First, as a "<b>Roasted Eggplant Raita</b>" which can be served as a side with spicy rice dishes. The same recipe can be modified a little to be served as "<b>Gojju</b>". <b>Gojju</b> is a dish that primarily belongs to the cuisine of Karnataka. <b>Badanekayi</b> or <b>Eggplant gojju</b> can be eaten with plain rice with some coconut oil drizzled on the top:) The only difference between the raita and gojju is that we will use more yogurt for raita (for a more liquidy consistency). Also when it comes to "gojju" , we will use sour yogurt to add the necessary tang. You can see the pics of the gojju at the end of the post.<br />
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I have used the oven to roast the eggplant but you can very well roast it on the gas stove. Remember to apply oil to the eggplant and prick them well with tooth picks before keeping them in the oven. That way, the eggplant will not burst inside the oven :)<br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></i></u><br />
<ul>
<li>Purple eggplant : 1 large</li>
<li>Yogurt : 1 3/4 cup (whisked) (See notes)</li>
<li>Shallots / Onions : 1/4 cup</li>
<li>Coriander leaves / Cilantro : 2 tbsp</li>
<li>Green chilli (slit lengthwise) : 2 (optional)</li>
<li>Salt as per taste</li>
</ul>
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For the tempering:</div>
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<ul>
<li>Ghee / Clarified butter : 2 tsp</li>
<li>Mustard seeds / Rai : 1 tsp</li>
<li>Asafoetida / Hing : 1 pinch</li>
<li>Dry red chillies : 2 (broken)</li>
<li>Curry leaves : 6-8</li>
</ul>
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<b><span style="font-size: large;">PROCEDURE:</span></b></div>
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<ul>
<li>Preheat the oven to 400 F . Keep an aluminium sheet in the baking sheet. Apply some oil on the surface of the eggplant. Prick some holes all over the eggplant using a fork or toothpick. Place it on the baking tray. Bake for about 1 hour or until it is cooked (Keep rotating it every 10 minutes for even cooking). Lastly, BROIL on high for about 10-15 minutes rotating the eggplant every 1-2 minutes (Keep close eye at this stage). Remove from the oven and set it aside to cool. Once it has cooled enough, remove the skin of the eggplant. Now, using the back of a fork, mash the eggplant.</li>
</ul>
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<li>Take a mixing bowl, add the mashed eggplant, onion/shallots, yogurt , green chillis, cilantro and salt. Mix well.</li>
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<li>To prepare the tempering, heat the ghee/ clarified butter. When hot, add the mustard seeds, dry red chilies .When the seeds start to splutter, add the asafoetida and the curry leaves. Add the tempering to the raita and serve.</li>
</ul>
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<b>Notes:</b></div>
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Above mentioned recipe is for the raita. If making a gojju, use sour /tangy yogurt. Also, reduce the amount of yogurt to just 1 cup. The gojju is more chunky where as raita is more runny in consistency.<br />
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Below are the pictures of the gojju:<br />
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com6tag:blogger.com,1999:blog-2687775006865831977.post-33045894681546682212018-03-13T10:52:00.000-04:002018-03-13T10:52:05.428-04:00Sabudana Khichdi (with a bellpeppers)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: medium;"><b>Sabudana Khichdi </b>is one of the most popular dishes belonging to Maharashtrian cuisine. A simple , yet so fulfilling dish , it can be had with tea or pair it with yogurt to have as a meal:) I have made a very simple change to this popular dish by adding some bell peppers. The flavor of the bell peppers compliments this dish really well. Personally, I love to load this khichdi with loads of roasted peanut powder , shredded coconut and cilantro. The sweetness from the peanut powder marries well with the spice of the red chili powder and tang of lemon juice. </span><br />
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<a name='more'></a><span style="font-size: medium;">I have used a combination of oil and ghee in this recipe (3 tbsp oil and 1 tbsp of ghee) but you can choose to make it entirely with ghee (4 tbsp in that case). If you want to keep the recipe <b>vegan</b>, then skip ghee and use 4 tbsp oil in all. This recipe is <b>gluten free</b> too.</span><br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></i></u><br />
<ul>
<li>Sabudana / Tapioca pearls : 2 cups</li>
<li>Roasted Peanut Powder : 1/4 cup</li>
<li>Bell Pepper (cubed): 1 cup</li>
<li>Potato (cubed) : 1 cup</li>
<li>Sugar : 1 tsp</li>
<li>Salt as per taste</li>
<li>Lemon juice : 1 tbsp</li>
<li>Oil : 3 tbsp</li>
<li>Ghee : 1 tbsp (If you want to keep the recipe vegan, just stick with oil).</li>
<li>Cumin seeds / jeera : 1 tsp</li>
<li>Curry leaves : 6-8</li>
<li>Turmeric powder : 1/2 tsp</li>
<li>Red chili powder : 1/2 tsp</li>
<li>Ginger (finely grated) : 3/4 tbsp</li>
<li>Fresh shredded coconut : 1/4 cup</li>
<li>Cilantro leaves : 1/4 cup</li>
</ul>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<li>Wash sabudana and soak them in water for 3-4 hours or until all the water gets absorbed (the level of the water for soaking should be just above the level of sabudana).</li>
</ul>
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<li>Add the roasted peanut powder, red chili powder, turmeric powder, sugar, salt and lemon juice to the sabudana. Mix well.</li>
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<li>Heat Oil +ghee in a thick bottomed pan. When hot, add the cumin seeds. When the seeds start to splutter, add the curry leaves. Add ginger. Mix. Later, add the potato and bell pepper. Cover and cook.</li>
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<li>Once the potato is cooked, add the sabudana mixture. Mix well . Keep cooking till the sabudana looses it's opaqueness . </li>
</ul>
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<li>Add the shredded coconut and cilantro leaves. Mix well.</li>
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<li>Serve hot. I love eating this khichdi with some fresh yogurt.</li>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com2tag:blogger.com,1999:blog-2687775006865831977.post-27860848146425623172018-03-01T14:08:00.000-05:002018-03-01T14:13:16.207-05:00Kakdi chi Koshimbir / Cucumber salad<div class="separator" style="clear: both; text-align: center;">
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I have mentioned again and again in my blog that Maharashtrian cuisine is very dear to me and is one of my favorite cuisines. I have already shared many recipes belonging to this beautiful cuisine before. Today I present yet another simple , easy and refreshing dish <b><i>"Kakdi chi Koshimbir"</i></b> or you may call it <b><i>"Cucumber salad"</i></b>. This is a perfect dish for summer. Cool, refreshing, just awesome.The peanuts in the dish adds a beautiful flavor to this dish:)<br />
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During summer, I sometimes make some changes to the recipe. I omit the lemon juice, add some finely chopped raw mango pieces. The sour crunchy mangoes taste amazing with the cucumbers.<br />
You can eat this Koshimbir as is or pair it with vegetable pulao. Tastes awesome either ways:)<br />
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<b><span style="font-size: large;">INGREDIENTS:</span></b><br />
<u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml</span></i></u><br />
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<ul>
<li>Cucumber / Kakdi (chopped) : 2 cups</li>
<li>Roasted peanut powder : 1/4 cup</li>
<li>Freshly grated coconut : 1/4 cup</li>
<li>Cilantro (finely chopped) : 1/4 cup</li>
<li>Lemon juice : 2 tbsp (adjust according to taste)</li>
<li>Sugar : 1/2 tsp</li>
<li>Green chillies (Slit or chopped) : 1 (adjust according to taste)</li>
<li>Salt as per taste.</li>
</ul>
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For the tempering you will need:</div>
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<ul>
<li>Ghee : 2 tsp (For a vegan version , use coconut oil)</li>
<li>Mustard seeds / Rai : 1 tsp</li>
<li>Dry red chilles (broken) : 2</li>
<li>Curry leaves : 6-8</li>
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<span style="font-size: large;"><b>PROCEDURE:</b></span></div>
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<ul>
<li>Mix the cucumber, peanut powder, coconut, cilantro , lemon juice, salt, green chilies, and sugar. Mix gently.</li>
<li>To prepare the tempering, heat ghee / oil . When the oil is hot, add the mustard seeds and red chilies. When seeds start to crackle, add the curry leaves and turn off the heat.</li>
<li>Add the tempering to the cucumber mixture. Mix and serve. You can serve as a salad or as a side with rice dishes like vegetable pulao.</li>
</ul>
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<span style="font-size: large;"><b>For many more recipes from the Maharashtrian cuisine, <a href="http://www.shubhaskitchen.com/p/maharashtrian-cuisine.html">click here</a></b></span></div>
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Shubha Ahttp://www.blogger.com/profile/02358396843336968927noreply@blogger.com3