tag:blogger.com,1999:blog-34923601848723693482024-02-06T21:58:29.921-08:00Titillating tastebudsNikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3492360184872369348.post-45050228475283091592010-03-15T09:26:00.001-07:002010-03-15T09:31:43.402-07:00Migrated to new portal,please visit 'http://titilating-tastebuds.blogspot.com/' ,sorry for the incovinience<span style="background-color: white; color: blue;"> </span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: white; color: blue;">My new portal is</span> </span><a href="http://titilating-tastebuds.blogspot.com/"><span style="font-family: Georgia, "Times New Roman", serif;">http://titilating-tastebuds.blogspot.com/</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: blue;"> I will be more than happy to put more receipes in the new portal.</span></span><br />
<span style="color: blue; font-family: Georgia, "Times New Roman", serif;">Your comments and feed back are most important to me.</span><br />
<span style="color: blue; font-family: Georgia, "Times New Roman", serif;">Connect with me in the blog ,by following it and subscribe for being the first to know the new entries inthe blog.</span>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-51554492897489370012010-03-06T07:43:00.000-08:002010-03-06T07:43:39.521-08:00* Newyork style Cheese Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZUFXRpfq0lEG27TaMSIUu9EKdR4fUXJFVZ0wWDlvjkeFR8ALbrNR5S3auF-QZiylaZjgYnlBVUJRc0QoDwWGAtziBxikklcJrfm0YeWGQAJFCSeGGqzDZTxTMW6jkSl1wwW50mMSu9I/s1600-h/newyork+style+cheese+cake.jpg"></a><br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFCq-QiDpym9JjFyozwFQKeUGSIN8EP0BrtuwfyWikD_D_J76zWglMt3I0AE8GziMe8VazBQj5NZLicstRQD0_Px4eRS0xsV1Nq1WSogXFv35pq5-4x1a3XfLFk6pvAqUaey_dpxQz9g/s1600-h/DSC02040.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445339504624512578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFCq-QiDpym9JjFyozwFQKeUGSIN8EP0BrtuwfyWikD_D_J76zWglMt3I0AE8GziMe8VazBQj5NZLicstRQD0_Px4eRS0xsV1Nq1WSogXFv35pq5-4x1a3XfLFk6pvAqUaey_dpxQz9g/s400/DSC02040.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div><span style="font-family: georgia; font-size: 85%;"> This <b><span style="color: #330033; font-size: 180%;">Cheese cake</span></b> is pretty famous and this one is one of the basic basic cheesecakes.I got the recipe from a </span><span style="font-family: georgia; font-size: 85%;">book which I borrowed from Library and made few modifications. The modification that I made to the original recipe was to add 1 part ricotta cheese to two parts cream cheese. I thanks the lady on the subway who gave me this tip when she saw me carrying two ready made graham cracker pie crust and as always got into talking about food and recipes :) She told 'my family always mixes 1part ricotta cheese with cream cheese and it comes out wonderful' and I truly agreed with her this statement when I tried on my own cheese cake. I made this cheese cake on valentine day. We always celebrate Valentines day with our friends and I thought of making this cheese cake. Try this wonderful cheese cake with few careful tips and it will be well appreciated.</span><br />
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<span style="font-size: 85%;">So here goes the recipe :</span><br />
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<span style="font-size: 85%;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETtT1fWGEVPcWiZ9sESiY88gT-yD5DiD5HI_KBjZAesIFXVDh8SQpyf6GAk6IxYlJbPwZNCcnx7gwjEXWNtN6cOWR5kTzOp2RnDbEl-qprAHNHwJ2tiYacGbsKWkIdrZ119uw8bQiVMw/s1600-h/DSC01681.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444594868606151042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETtT1fWGEVPcWiZ9sESiY88gT-yD5DiD5HI_KBjZAesIFXVDh8SQpyf6GAk6IxYlJbPwZNCcnx7gwjEXWNtN6cOWR5kTzOp2RnDbEl-qprAHNHwJ2tiYacGbsKWkIdrZ119uw8bQiVMw/s400/DSC01681.JPG" style="display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <span style="font-size: small;"><b><i style="color: blue;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients for the crust:</span></i></b></span></div><div><br />
<span style="font-size: 85%;">1. Graham cracker powder - 2 cups (You can buy the graham cracker and ground them too.</span><span style="font-size: 85%;">This time I bough the ground Graham cracker from Superstore)</span></div><div><span style="font-size: 85%;"></span></div><div></div></div><div><div><span style="font-size: 85%;">2. Unsalted butter(Melted) -1/4 cup</span></div><div></div><br />
<div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>Ingredients for the cake batter:</b></i></span></div></div><div><div><br />
<span style="font-size: 85%;">1. Cream cheese - 500 gm(I used Philadelphia brand cream cheese-2 bricks)</span></div><div><span style="font-size: 85%;">2. Ricotta Cheese - 250 Gms</span></div><div><span style="font-size: 85%;">3. All purpose flour - 2 tb sp</span></div><div><span style="font-size: 85%;">4. Eggs - 4 whole eggs and 1 yolk</span></div><div><span style="font-size: 85%;">5. Sugar -1 cup</span></div><div><span style="font-size: 85%;">6.Vanilla essence - 1 tb spoon</span></div><div><span style="font-size: 85%;">7. Zest of 1 lemon and 1 orange - 1-2 Tb spoon(below is the picture how I get the citrus fruit zest)</span></div><div><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6WiuI3_jsH32vQICmqEXjSFUn2TQszw-DyA6Qs46VaHkZwYVaM87IDBsGjkr4kKO-t5BRhUQISyLUvGWgNuKAy5b43_yT87R-frKwbZy8AmgOaGHAjqiFRcX473rA-y8Z9I0goT3rvA/s1600-h/DSC01673.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444600505225816418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6WiuI3_jsH32vQICmqEXjSFUn2TQszw-DyA6Qs46VaHkZwYVaM87IDBsGjkr4kKO-t5BRhUQISyLUvGWgNuKAy5b43_yT87R-frKwbZy8AmgOaGHAjqiFRcX473rA-y8Z9I0goT3rvA/s200/DSC01673.JPG" style="display: block; height: 192px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>Ingredients for garnishing :</b></i></span></div><div><span style="font-size: 85%;"></span></div><div><br />
<span style="font-size: 85%;">You can use virtually any fruit.</span></div><div><span style="font-size: 85%;">I used Raspberries,but you can go for strawberries,kiwi or cherry filling.Endless options here.</span></div><br />
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<div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>Procedure for Crust:</b></i></span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHDNaXtDrBuX6tN5SjDYXYp-a3skyAOPzClFkqpOah8KzMA_3mu-tqK0eWhPkRTILnP80kDzLvRWRTvDApUfu8UaOoHDpAzPRZlLjIboNyE5OkxUbKmFOPSjPyPW1CHcYuA9KYyKfT1U/s1600-h/Cheese+cake+crust.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444601635107862610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHDNaXtDrBuX6tN5SjDYXYp-a3skyAOPzClFkqpOah8KzMA_3mu-tqK0eWhPkRTILnP80kDzLvRWRTvDApUfu8UaOoHDpAzPRZlLjIboNyE5OkxUbKmFOPSjPyPW1CHcYuA9KYyKfT1U/s320/Cheese+cake+crust.jpg" style="display: block; height: 226px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 85%;"></span></div><div><span style="font-size: 85%;"></span></div><br />
<div><span style="font-size: 85%;">1. Mix the ground graham crackers with melted butter well and press to the bottom of the cheese cake frame.For baking a cheese cake you either need a spring form pan or a frame that is available in market by the name cheese cake mould.Basically it is a frame where the cake can be lifted top side up words after .In case of a pound cake we usually flip the cake p side down for taking it out of the mould which won't work well for cheese cakes,,for the obvious reason.</span></div><div><div><span style="font-size: 85%;"></span></div><div><span style="font-size: 85%;"></span></div><div><br />
<span style="font-size: 85%;">2. After pressing the graham cracker mixture to the bottom of the frame freeze it for 30 minutes.You can just keep it in freeze and start working on the cake batter by the time your base sets in freeze your batter will be ready.</span></div><br />
<div><span style="font-size: 85%;"></span></div><br />
<div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>Procedure for cake batter:</b></i></span></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhYPCO9BkNULKsGRwyWw5EBjBgvsJ4h5aLSe9dJTXJG1eS9KYXoV4TQnOJe2lWHoyoNJV8vPrMHstR2Z1hQ46xN5UANYwI93Bh7g5hmi_5ig59wEfGwB1YbtlTfwy4QZ-H4ob0CwauTg/s1600-h/cheese+cake+batter.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444602050789186866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhYPCO9BkNULKsGRwyWw5EBjBgvsJ4h5aLSe9dJTXJG1eS9KYXoV4TQnOJe2lWHoyoNJV8vPrMHstR2Z1hQ46xN5UANYwI93Bh7g5hmi_5ig59wEfGwB1YbtlTfwy4QZ-H4ob0CwauTg/s400/cheese+cake+batter.jpg" style="display: block; height: 366px; margin: 0px auto 10px; text-align: center; width: 509px;" /></a></div><div><span style="font-size: 85%;"></span></div><br />
<div><span style="font-size: 85%;">1. Before you start the process bring your ingredients to room temp.If the cream cheese in frozen then just microwave for 15 secs and that should work.</span></div><div><span style="font-size: 85%;"></span></div><div><br />
<span style="font-size: 85%;">2. pre heat the oven at 350 degrees.</span></div><div><br />
<span style="font-size: 85%;">3. In a bowl add the cream cheese bricks , ricotta cheese and sugar and beat well for 2-3 minutes.</span><br />
<span style="font-size: 85%;"></span></div><div><br />
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<span style="font-size: 85%;">4. Add the all purpose flour,orange zest, lemon zest and egg yolk to the cheese mixture and blend for 30 seconds.</span></div><div><span style="font-size: 85%;"></span></div><div><br />
<span style="font-size: 85%;">5. Then pour in the three whole eggs to the mixture and blend well for about 1 minute and now add in the vanilla flavour and blend for about 3 more minutes or until you get a smooth batter as shown in the picture.</span></div></div><div><br />
<div><span style="font-size: 85%;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7asl1UcM8YaEtZ7K_VNE3iZ6DyNeF5syVZUnqQiFvT6a9tK8LX8gg-ZIuvapO8cKNgNVmIDTBbcS1IzL9D9DR4jVKCOH23b0vGjKXoyAHGyPqrk0B4NzZKGhaL54hZJkqlhz2NjhYHvc/s1600-h/newyork+style+cheese+cake-ready+to+go+to++oven.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445317121650784434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7asl1UcM8YaEtZ7K_VNE3iZ6DyNeF5syVZUnqQiFvT6a9tK8LX8gg-ZIuvapO8cKNgNVmIDTBbcS1IzL9D9DR4jVKCOH23b0vGjKXoyAHGyPqrk0B4NzZKGhaL54hZJkqlhz2NjhYHvc/s400/newyork+style+cheese+cake-ready+to+go+to++oven.jpg" style="display: block; height: 283px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><br />
<div><span style="font-size: 85%;">6. Now take out the crust from freeze and pour in the batter in to the cake frame and smoothing the top a little bit.</span></div><div><br />
<span style="font-size: 85%;">7. Bake for about 10 minutes at 250 degree </span>C<span style="font-size: 85%;"> .Reduce the heat to 100 degree C untill the top is golden brown and the centre is almost set .This may take around 40-50 minutes.</span></div><div><div><br />
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<span style="font-size: 85%;">8.Let it cool at least for 2 hours in the pan.Run the spatula around the cake frame, so that it will come out of the frame easily when it cools down completely.</span></div><div><br />
<span style="font-size: 85%;">9.Cover with plastic wrap and refrigerate for at least 6 hours before serving.</span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSWo8tIm27Mu1QpEFVoDyEaxjx31j9xwpkmRqLZQxPTxudaBht9r419bBgFMkFiKIWXad2a_mJkOFs8Shmr_QngB4gzsTfdTU4_RN4ctZlV5Blf78BEewNUPZBRC-elxOePiWxSUcr5M/s1600-h/newyork+style+cheese+cake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445310911077879778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSWo8tIm27Mu1QpEFVoDyEaxjx31j9xwpkmRqLZQxPTxudaBht9r419bBgFMkFiKIWXad2a_mJkOFs8Shmr_QngB4gzsTfdTU4_RN4ctZlV5Blf78BEewNUPZBRC-elxOePiWxSUcr5M/s400/newyork+style+cheese+cake.jpg" style="display: block; height: 283px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><span style="font-size: 85%;"></span></div><br />
<div><span style="font-size: 85%;">10.Garnish with some raspberries or strawberries or which ever fruits you like...and voila,,,there is ur newyork style cheese cake.</span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppIO9cckomim4Xa2H4ZlO44V9U4bGczVooOMLlaP94xTtNPIBC2ElPffZ3WqKgvCZWprc1fmtTIjqmHaf1ps99AQthQKTFbiJl88K1DGVhF306xTgbID8XcKTANkZ0gi6Zn2FA6oJb4Q/s1600-h/newyork+style+cheese+cake4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445339912581411858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppIO9cckomim4Xa2H4ZlO44V9U4bGczVooOMLlaP94xTtNPIBC2ElPffZ3WqKgvCZWprc1fmtTIjqmHaf1ps99AQthQKTFbiJl88K1DGVhF306xTgbID8XcKTANkZ0gi6Zn2FA6oJb4Q/s400/newyork+style+cheese+cake4.jpg" style="display: block; height: 283px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div></div></div></div></div></div></div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-91961421204824830112010-02-23T19:46:00.000-08:002010-02-24T05:32:16.903-08:00* Palak Paneer(cottage cheese in spinach gravy)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqYu-IIFitcRsVwQlmOmWWbKCLawwT9STU208b9PUTnK2C8bHYUeXExqTxs_TbdmnBAsGxo7fEq1ZFOkvURImOuJ9arcWZJ23N4LQEw_f8sPiFV_og3EKqaoLbtzynJhH5vg1DUZZskXz/s1600-h/DSC01548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqYu-IIFitcRsVwQlmOmWWbKCLawwT9STU208b9PUTnK2C8bHYUeXExqTxs_TbdmnBAsGxo7fEq1ZFOkvURImOuJ9arcWZJ23N4LQEw_f8sPiFV_og3EKqaoLbtzynJhH5vg1DUZZskXz/s640/DSC01548.JPG" width="640" /></a></div><br />
Poooof,,after a long time I could post this.I apologize for all my blog visitors for this long break.But there is a good reason,too many things happened in a short period of time,had vacation to India,lost my camera and move to the new place..Everything took a lot of my time.Well now I'm on track and I will try my best to post new recipes regularly. <br />
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Palak paneer,,one of the most exotic vegan India dishes,,pretty popular in north india,,but rest parts also its well known.I love this dish because of the nutrition value of it and the fact that I love Paneer( firm cottage cheese).Spinach is rich in vitamin C, fiber and flavonoid that functions as antioxidant and anti-cancer agent.Along with that spinach is also a nutritional powerhouse. And ladies,, Spinach is an anti-aging vegetable,,so I like eating more of the stuff than buying antioxidant bottles :)<br />
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Here goes the recipe for the ever green <strong><span style="color: #351c75; font-size: large;">Palak Paneer</span></strong> :<br />
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<strong><span style="color: blue; font-family: Georgia, "Times New Roman", serif;"><em>Ingredients:</em></span></strong><br />
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1. Spinach - 1 bunch<br />
2. Paneer (Cottage Cheese) - 200 gms<br />
3. Onion - 1 medium size chopped<br />
4. Tomato - 1 medium size<br />
5. Green chillies -1 or 2 (optional)<br />
6. Ginger garlic paste - 1tbsp<br />
7. Oil/Butter -1 tsp<br />
8. Garlic - 1 clove(for blanching with spinach)<br />
9. Ginger - 1/2 inch minced (for blanching with spinach)<br />
10. Bay leaf - 1 <br />
11. Cloves -3<br />
12. Cardamom -1<br />
13. Cumin -1/2 Tsp<br />
14. Nutmeg Powder -1/4 tsp<br />
15. Cumin powder - 1/4 tsp<br />
16. Coriander Powder - 1/2 tsp<br />
17. red chilly powder -1/4 tsp (optional)<br />
18. sugar -1/2 tsp (optional,,you can ajust the hotness of red chillies with some sugar)<br />
19. garam masala -1/4 tsp<br />
20. Cream - 2 tb sp (optional for garnishing)<br />
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<span style="color: blue; font-family: Georgia, "Times New Roman", serif;"><strong><em>Preparation:</em></strong></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7oVDPtieHuvJLIAwNbQxLS-FRCkwdVSI2_WzBiqh2Fs7uHto0QUrc-1AP05j61U8yTu46VtK-RgPkfCIzEWNYlubQBe5JUpx-Bi5C9jPL6VXa7PX_WRc4DE4suwe0NirPwYGjKzFYd5s/s1600-h/palak+paneer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7oVDPtieHuvJLIAwNbQxLS-FRCkwdVSI2_WzBiqh2Fs7uHto0QUrc-1AP05j61U8yTu46VtK-RgPkfCIzEWNYlubQBe5JUpx-Bi5C9jPL6VXa7PX_WRc4DE4suwe0NirPwYGjKzFYd5s/s640/palak+paneer1.jpg" width="640" /></a></div><br />
1. Cut paneer in to cubes(In toronto we get Nanak brand paneer in most south Asian stores. They are sold in 1 lb bricks so you need to cube them at home before cooking) and sauté in a non stick pan without adding any oil or butter,just saute it for a few minutes untill the paneer gets a a little browned.Keep it aside.<br />
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2. Wash the spinach bunch nicely and just blanch them with the garlic and ginger(The reason for adding some ginger and garlic,,My husband doesn't like the leafy smell in the palak paneer .That was one of the reason why he never used to like this dish).After 5 minutes of blanching the leaves with garlic and ginger.Bleand it very well and keep it aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpxo-su-3PbyNoYs2GWwfdmFp3h96QMywTeOcO8IgVXdfDHFQ_irn3kYT27q_Fz4Mfo6EWGBmgVr8hhBAjVLhTKe-OJrAAYO8xMXuKCsRvYQNYoh24_-cQipX03JykaAbEta-hXwl2Qqu/s1600-h/palak+paneer2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpxo-su-3PbyNoYs2GWwfdmFp3h96QMywTeOcO8IgVXdfDHFQ_irn3kYT27q_Fz4Mfo6EWGBmgVr8hhBAjVLhTKe-OJrAAYO8xMXuKCsRvYQNYoh24_-cQipX03JykaAbEta-hXwl2Qqu/s640/palak+paneer2.jpg" width="640" /></a></div><br />
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3. Now you are ready to go,In a non-stick pan add 1 tsp Oil/butter.add the whole spices,cumin and green chillies.<br />
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4. Add chopped onion,sprinkle some salt.Once the onion is translucent add ginger garlic paste.<br />
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5. When you get the smell of cooked ginger garlic paste add chopped tomatoes.After tomatoes get a little softer add cumin powder,corriander powder,chilly powder.If required add a little water in order to avoid the spices to get burnt and cook for 3-4 minutes.<br />
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6. Now add the spinach paste you have blended before to the pan.Adjust the salt and if you like add some sugar.Taste and adjust to your taste and let it boil for 5-7 minutes.<br />
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7. Add the paneer(cubed and sauted cottage cheese) at this point.<br />
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8. Sprinkle soem garam masala,nutmeg powder and stirr in.<br />
<br />
9. Garnish with some cream(optional,I didnt have cream today hence omitted that part) for richness and serve with roti/rice.Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-63143467024092036962009-11-28T10:55:00.001-08:002010-02-20T07:10:00.340-08:00* Thanks-giving Chicken Roast with gravy<div style="text-align: justify;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifV_zQHfFScJh7SN2hljE9Im1TUCUzbP5yzVyqSl0qUY3dE5dAf0adJXct-h814WMLJZ1i40hYXwNaY1M8MtCeK247XSXKAI2kNPXqdFtgFHyEI_ytIBREgUMejoUCMin9u_ox88lRVavh/s1600-h/roasted+chicken+with+gravy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401856951935335362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifV_zQHfFScJh7SN2hljE9Im1TUCUzbP5yzVyqSl0qUY3dE5dAf0adJXct-h814WMLJZ1i40hYXwNaY1M8MtCeK247XSXKAI2kNPXqdFtgFHyEI_ytIBREgUMejoUCMin9u_ox88lRVavh/s400/roasted+chicken+with+gravy.jpg" style="cursor: pointer; display: block; height: 287px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 180%;"> <span style="color: #663366; font-weight: bold;"> <span style="color: #993399;">Roasted Chicken</span></span></span><span style="color: #663366;"> </span>is a simple dish.I wanted to make it for a long time and what can be a better occasion than a Thanksgivings.Well I love to try new food all the time,,Cooking is a big stress buster for me.I have to try new things with same or different ingredients.But really I get bored if I keep making the same things.So I always try to find a chance to make something new.As it was my first time roasting the whole chicken so was little skeptical about the taste and flavour ,so gave twist by marinating the whole chicken with yogurt and spices too along with thyme and basil.<br />
This thanksgiving I prepared Roasted chicken with gravy and had a wonderful private dinner with my hubby.<br />
<br />
<span style="color: #000099; font-style: italic; font-weight: bold;">Ingredients for roasted chicken:</span><br />
<br />
1.Whole chicken(skin on)- 1-2 lb(keep the skin on the chicken ,so that the roasted chicken will<br />
be moist and tender)<br />
2. Fresh Thyme - 3 strands<br />
3. Fresh Basil - 3 strands<br />
4. Plain Yogurt - 2 tb sp<br />
5. lemon juice - 2 tb sp<br />
6. Freshly grounded pepper powder- 1/4 tsp<br />
7. Salt -1/2 t sp<br />
8.Olive Oil - 1 tb sp<br />
9. Cumin powder - 1/2 tsp<br />
(Here you can add any spice like,coriander powder,garam masala etc to add flavour to the chicken)<br />
10. Cubed potato - 1 large<br />
11. Cubed Onion- 1 large<br />
12. cubed carrot -1<br />
(Roasting the chicken in vegetable bed makes the veggies nicely flavoured from the juice that comes from chicken while roasting, its optional)<br />
<br />
<span style="color: #000099; font-style: italic; font-weight: bold;">Preparation:</span><br />
<br />
0. Preheat the oven.<br />
1. Make a paste of yogurt,lemon,pepper powder,salt,cumin powder,oil and taste the salt at<br />
this point.<br />
2. Clean and thaw the chicken completely before starting to marinate.<br />
2. Soak the moisture from the chicken with a paper towel .<br />
3. At this point rub the marinate on the chicken,,and pour some inside the cavity too.<br />
4. Insert the fresh thyme and basil leaves under the skin in thigh and breast.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhGo8qrESESIR40Tu-cS-MZqYSf-oMej87RZ5adY0d33Hg8K3AasoofEiafoisZBXwClwP5r_e_8OFhKCfybE6-JiBdvWxbUP4wyunk0a3pQlJez26amSiBodAyKw027lWQJjX1OU-G8T/s1600/marinated+chicken+before+roasting.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408609168931185698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhGo8qrESESIR40Tu-cS-MZqYSf-oMej87RZ5adY0d33Hg8K3AasoofEiafoisZBXwClwP5r_e_8OFhKCfybE6-JiBdvWxbUP4wyunk0a3pQlJez26amSiBodAyKw027lWQJjX1OU-G8T/s400/marinated+chicken+before+roasting.jpg" style="cursor: pointer; float: right; height: 250px; margin: 0pt 0pt 10px 10px; width: 400px;" /></a><br />
5. Drizzle some olive oil on top of chicken and sprinkle some salt and pepper<br />
6. Spread the veggies on a baking tray and put the chicken on the vegetable bed.<br />
7. Bake for 60 minutes(If your chicken is a different weight, you can work out the timings: allow<br />
20 minutes per 500g, plus an extra 20 minutes.To keep the chicken moist baste at around 30<br />
minutes)<br />
8. Now roasted chicken is ready.Serve it with gravy .<br />
<br />
<br />
<span style="color: #000099; font-style: italic; font-weight: bold;">Ingredients For gravy :</span><br />
<br />
1.2 cup chicken broth or you can use the chicken bullion cubes(check the salt while using the<br />
cubes)<br />
2. Collect the Chicken drippings from your roasting pan.<br />
3.Flour - 1- 1.5 tb sp<br />
4. Ground pepper- 1-2 pinches<br />
5. salt (as per taste,you may not need if you are using bullion cubes)<br />
<br />
<span style="color: #000099; font-style: italic; font-weight: bold;">Gravy preparation:</span></div><div style="text-align: justify;">1.In a pan or a sauce pan, heat the chicken drippings at medium high.</div><div style="text-align: justify;">2.Add the 2 spoons of flour and keep stirring until blended. Add water, 1/4 at a time until you get the right consistency. Remember to always keep stirring all the way.</div><div style="text-align: justify;">3.Add the chicken broth /chicken cube and crush it until it dissolves. Take it out of the fire and add a dash of ground black pepper.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Enjoy your chicken gravy with the roasted chicken.</div><div style="text-align: justify;">The best thing about the roasted chicken is , it is very healthy and easy to make without much hassle.</div><div style="text-align: justify;"><br />
<br />
<br />
<br />
</div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com1tag:blogger.com,1999:blog-3492360184872369348.post-52297750231919366632009-11-19T15:51:00.000-08:002009-11-21T22:17:32.461-08:00* Chicken curry<div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_0-wQS5PZenoLs53Y_zQVBIi0HoCa6Bp0sjd6iX1fC6CQdHa9Z8W3H34auadclHnlIDN_VZWh_Ys4aZq3YmD7wzzETpIK6ijVsqIGbb8yjKXRD1XouAzfEfxrDVwrp_XclO41B8po5pk/s1600/DSC09541.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 400px; FLOAT: left; HEIGHT: 275px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5406702217595018706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_0-wQS5PZenoLs53Y_zQVBIi0HoCa6Bp0sjd6iX1fC6CQdHa9Z8W3H34auadclHnlIDN_VZWh_Ys4aZq3YmD7wzzETpIK6ijVsqIGbb8yjKXRD1XouAzfEfxrDVwrp_XclO41B8po5pk/s400/DSC09541.JPG" /></a><span style="font-size:130%;"><span style="COLOR: rgb(51,0,51); FONT-WEIGHT: bold">Chicken Curry</span></span>...<span style="font-family:georgia;">this a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">quicky</span> recipe that I make in weekdays when I'm really tired after work and don't want to chop veggies or we want to eat something yummy with less work.Now it explains it is an easy recipe and tastes awesome.This is one type of chicken curry recipe,,there are many variation of a chicken curry.For me this is the simplest of all and my husband loves it.<br />One more inspiration behind this post is my colleagues who always wanted to know the recipe.<br /><br />This time I tried to make a movie from the pictures of the preparation steps,didn't have much time to do a good editing as we are busy with our moving to our new place , but still I hope the video will be more helpful .</span><br /><br /><span style="FONT-STYLE: italic; COLOR: rgb(0,0,153)">So here is the recipe:</span><br /><br />Marinate the chicken for 30 minutes with the following ingredients:<br /><br />1.Chopped chicken (1 lb,here for this curry I prefer chicken thighs because the fat in the chicken<br />adds flavour to the curry)<br />2. 1 tsp ginger garlic paste(you can make it at home blending equal amount of ginger and garlic<br />or use the store bought verity-Indian stores in Toronto do have them)<br />3. 1/4 tsp turmeric powder<br />4. 1/2 tsp cumin powder<br />5. 1/2 <span id="SPELLING_ERROR_1" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">sp</span> coriander powder<br />6. 1/2 tsp salt<br /><br />Mix well all the ingredients and keep it for at least 30 minutes.<br /><br /><span style="FONT-STYLE: italic; COLOR: rgb(0,0,153)">Ingredients for Chicken Curry:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIaodZsvtHymp-iJXUXOqUckXZOHfr6xOlor5pcX7W-vF998MJUqo0ehxwfdkak-IU0b-8gLQXb222hD8ll65bD-bplfcOcSBs3_ERidcQtUi4n_AAK3dQnWcNuW7MNSHtsDeRQvQgsbj/s1600/Indgredients+For+Chicken+Curry-2.jpg"><img style="MARGIN: 0pt 0pt 10px 10px; WIDTH: 350px; FLOAT: right; HEIGHT: 215px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5406710476327880802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIaodZsvtHymp-iJXUXOqUckXZOHfr6xOlor5pcX7W-vF998MJUqo0ehxwfdkak-IU0b-8gLQXb222hD8ll65bD-bplfcOcSBs3_ERidcQtUi4n_AAK3dQnWcNuW7MNSHtsDeRQvQgsbj/s400/Indgredients+For+Chicken+Curry-2.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQDu980_J9owu0NWCQVxVPlB-fAkiGkuEn9bC1aee5cZZvk9xYIo1Euwk80My9QOGc97I0xXUXZvgzMEuO-Ael4H07qme1ngNaEuAjNvscrzT_vnmJqqGAu2OXoPxL2em5hi3W-zrPKGl/s1600/Spices+for+Chicken+Curry.jpg"><img style="MARGIN: 0pt 0px 10px 0pt; WIDTH: 350px; FLOAT: right; HEIGHT: 294px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5406703837187384866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQDu980_J9owu0NWCQVxVPlB-fAkiGkuEn9bC1aee5cZZvk9xYIo1Euwk80My9QOGc97I0xXUXZvgzMEuO-Ael4H07qme1ngNaEuAjNvscrzT_vnmJqqGAu2OXoPxL2em5hi3W-zrPKGl/s400/Spices+for+Chicken+Curry.jpg" /></a><br />1. Marinated chicken<br />2. Vegetable oil - 3 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">sp</span><br />3. Chopped Onion - 1 cup<br />4. Chopped Tomato - 1 cup<br />5. Green Chillies - 2 (optional)<br />6. Chopped Cilantro<br />/Coriander leaves - 1/2 cup<br />7. Clove - 4<br />8. Cardamom - 4<br />9. Cinnamon - 1 inch stick<br />10. Pepper Corns-8-10 (optional)<br />11. 1/2 Star anise (optional)<br />12. Mace - 1 floret (optional)<br />13. Red chilly powder - 1/4 tsp (optional)<br />14. Turmeric Powder - 1/4 tsp<br />15. Cumin powder - 1/2 tsp<br />16. Coriander powder - 1 <span id="SPELLING_ERROR_5" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">sp</span><br />17. Ginger garlic paste - 1 <span id="SPELLING_ERROR_7" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_8" class="blsp-spelling-error">sp</span><br />18. 1/4 tsp <span id="SPELLING_ERROR_9" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">masala</span> (very aromatic blend of all spices like cinnamon,cardamom,clove,star<br />anise, mace, need not make at home ,also you can find them in Indian stores,it adds that extra<br />flavour to the curry,You may find it in no-frills, <span id="SPELLING_ERROR_11" class="blsp-spelling-error">walmart</span>, if you don't have it still you do<br />without it)<br /><br /><br /><br /><span style="FONT-STYLE: italic; COLOR: rgb(0,0,153)">Preparation of Chicken Curry:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQs2wZe8X4K83VLBDj7nfdF2Fd4R6AfcZLBz8MZ5sC4y3uIOtCK-RujlunqJOZqvqoeM5QrIzMQEcqIQFtTa6YidSLNMNAVLCkKCN-SQKcLsgsxmPS8ezbrZ2-RgQIRA058uGeZyxeW5L/s1600/ckn+curry++pics.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5406709268738830130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQs2wZe8X4K83VLBDj7nfdF2Fd4R6AfcZLBz8MZ5sC4y3uIOtCK-RujlunqJOZqvqoeM5QrIzMQEcqIQFtTa6YidSLNMNAVLCkKCN-SQKcLsgsxmPS8ezbrZ2-RgQIRA058uGeZyxeW5L/s400/ckn+curry++pics.jpg" /></a><br /><br /><div style="TEXT-ALIGN: center"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/l7B9xF0Khzk&hl=en_GB&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/l7B9xF0Khzk&hl=en_GB&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div><br /><br /><ul><li>Place your pot on stove top in medium flame.Once it is hot, pour 3 <span id="SPELLING_ERROR_12" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_13" class="blsp-spelling-error">sp</span> of vegetable oil and 1/2 t <span id="SPELLING_ERROR_14" class="blsp-spelling-error">sp</span> of sugar.Here, sugar is for <span id="SPELLING_ERROR_15" class="blsp-spelling-error">caramelization</span> which give the extra colour to the curry.It makes the gravy look pretty rich.</li><li>Once Sugar caramelizes(Don't over caramelize), add chopped onions and add a little pinch of salt(Salt help to absorb moisture from the onion and cooks quickly)</li><li>Stir well and when onion turns golden , add the whole spices and green chillies.</li><li>Add ginger garlic paste at this point and stir for 1-2 minutes (or until you can smell the flavour of cooked ginger garlic paste )</li><li>At this point,add the coriander powder,cumin powder,turmeric powder,red chilly powder(red chilly powder is optional) .</li><li>Pour in the chopped tomatoes immediately so that the spices don't get burnt.here keep stirring for 3-5 minutes until the spices get cooked(if it gets too dry then add 2 <span id="SPELLING_ERROR_16" class="blsp-spelling-error">tb</span> <span id="SPELLING_ERROR_17" class="blsp-spelling-error">sp</span> of water )</li><li>Now its time to add the marinated chicken.</li><li>Mix the chicken and the cooked spices well .At this point you can add chopped potatoes (adding potatoes is completely optional although I like the curry with potatoes)</li><li>Mix all the ingredients well and cover.Let it cook for 10-15 minutes .Do stir in every 5 minutes.</li><li>Once the required amount of gravy is left in the pot add <span id="SPELLING_ERROR_18" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_19" class="blsp-spelling-error">masala</span> and mix well.Stop the flame and sprinkle Chopped cilantro/coriander leaves.It goes very well with Steamed rice or <span id="SPELLING_ERROR_20" class="blsp-spelling-error">paratha</span> or <span id="SPELLING_ERROR_21" class="blsp-spelling-error">naan</span>.</li></ul><div style="TEXT-ALIGN: justify">Now enjoy the dish and I would be more than happy to get a feed back from you. </div></div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-70805059185383229562009-11-11T19:48:00.000-08:002009-11-21T11:01:39.891-08:00* Hyderabadi Chicken Dum Biryani<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCKDhz3Zqjp6Qo18ks_xrGB8i5LV4Kya116Rq1uXbmfg-VS1tNu_XHy2-0__VT6TsiGrmW-RAW_F5q2wbOtmZBMHrXzPisH6MDvVVcWVepNymmusP4YtmcE-XYqpH5g2Ilq4DM6z0KGRw/s1600-h/Hyderabadi+Dum+Biryani_1.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 279px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404219056685715250" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCKDhz3Zqjp6Qo18ks_xrGB8i5LV4Kya116Rq1uXbmfg-VS1tNu_XHy2-0__VT6TsiGrmW-RAW_F5q2wbOtmZBMHrXzPisH6MDvVVcWVepNymmusP4YtmcE-XYqpH5g2Ilq4DM6z0KGRw/s400/Hyderabadi+Dum+Biryani_1.jpg" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:georgia;"><span style="font-style: italic;font-size:130%;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hyderabadi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Biryani</span>.............My husband is a die heart fan of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Hyderabadi</span> Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_4">dum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">biryani</span>.Wherever he goes he was chasing for <span class="blsp-spelling-error" id="SPELLING_ERROR_6">dum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">biryani</span>,,be it any place in world.And it is very difficult to get a A+ from him Regarding this dish.He is very particular about the smell & the taste.This post is lengthy but I would suggest it is worth it.It takes practice to master the art of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">biryani</span> making.So if you don't get it right in your first attempt try try try,you will learn to get it right eventually.I will try my best to explain properly.I'm making this chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_9">biryani</span> once a week from last 2 years now.And it took me many attempts to get it right.The <span class="blsp-spelling-error" id="SPELLING_ERROR_10">biryani</span> day is easy and less mess for me in kitchen and we get to eat this awesome <span class="blsp-spelling-error" id="SPELLING_ERROR_11">biryani</span> with less effort which makes a busy day easy.So here comes the recipe:</span><br /><br /><span style="font-style: italic; color: rgb(0, 0, 153); font-weight: bold;">Ingredients:</span><br /></span></span><ol><li><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Basmati</span> rice(2 cups)-I like 'India gate' brand <span class="blsp-spelling-error" id="SPELLING_ERROR_13">basmati</span> rice,,but you are good to do with any <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Basmati</span> rice you like.</li><li>1 lb chicken thigh<br /></li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Shan</span> Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_16">biryani</span> mix(If I don't have my <span class="blsp-spelling-error" id="SPELLING_ERROR_17">biryani</span> mix then I go for this stored bought spice,I will post the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">biryani</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">masala</span> in another post)</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_20">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">sp</span> Ginger Garlic paste</li><li>5 green chillies(adjust to the hot level you can eat)<br /></li><li>10 cloves</li><li>8 Green cardamom</li><li>1 Black cardamom<br /></li><li>4 florets of mace</li><li>10 whole black pepper corns</li><li>2 inch cinnamon</li><li>3 star Annis</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_22">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23">sp</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">shahi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">zeera</span>(1 type of cumin,you can replace with normal cumin too)</li><li>2 bay leaves</li><li>1 tsp cumin powder</li><li>1/2 tsp turmeric<br /></li><li>1 tbsp coriander powder</li><li>1 tsp red chilly powder</li><li>1 cup chopped fresh coriander leaves</li><li>5 strands of fresh mint leaves</li><li>1 cup plain yogurt</li><li>3 <span class="blsp-spelling-error" id="SPELLING_ERROR_26">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">sp</span> lemon juice<br /></li><li>1 pinch of saffron</li><li>5 <span class="blsp-spelling-error" id="SPELLING_ERROR_28">tb</span> spoon milk</li><li>3 <span class="blsp-spelling-error" id="SPELLING_ERROR_29">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_30">sp</span> Rose water(optional )</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_31">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32">sp</span> ghee(clarified butter)</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_33">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_34">sp</span> vegetable oil</li><li>1 cubed Onion<br /></li></ol>Now here don't get scared of the long list of spices.some part I use for marinating the chicken and some for infusing the flavour to the rice.<br />There are three very important things to remember when you make <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Dum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">biryani</span><br /><ul><li>Marinate the chicken at least for 3-4 hours(What I do is marinate the chicken in the morning before leaving for work or the night before),which makes the chicken very tender and juicy.</li><li>While cooking the rice,constantly monitor,,few seconds of over-cooking can ruin the beauty of <span class="blsp-spelling-error" id="SPELLING_ERROR_37">biryani</span>.</li><li>While cooking the <span class="blsp-spelling-error" id="SPELLING_ERROR_38">biryani</span> monitor the time and heat(The entire time of cooking it will be closed so you can't see in between the cooking process)<br /></li></ul><br />There is three parts of the entire process<br /><ul><li>Marinate the chicken</li><li>prepare the rice</li><li>Assemble chicken and rice</li></ul><span style="font-style: italic; color: rgb(0, 0, 153);">So here is the first step--Marinate the chicken</span><br /><ol><li>In a bowl mix the below ingredients<br /></li></ol><ul><li>yogurt</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_39">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_40">sp</span> ginger & garlic paste<br /></li><li>5 cloves</li><li>4 Green cardamom</li><li>3 florets of mace</li><li>5 whole black pepper corns</li><li>1 inch cinnamon</li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflxMXq9vXKRbd2vVH7BHoM7Dz_kpFhN7YUdGq6-0_pZk43cXQcE3DAiVrc3DM3ROfCb7oyJgElRdIW1TLlzefLc4OwGz5_DoRaGkUZQwC9Cdic2Vd7rD8R8E0W-zoWGkMdYKlQNkt-2WD/s1600-h/marinated+chicken.jpg"><img style="margin: 0pt 0pt 10px 10px; width: 320px; float: right; height: 286px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404212315907487762" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflxMXq9vXKRbd2vVH7BHoM7Dz_kpFhN7YUdGq6-0_pZk43cXQcE3DAiVrc3DM3ROfCb7oyJgElRdIW1TLlzefLc4OwGz5_DoRaGkUZQwC9Cdic2Vd7rD8R8E0W-zoWGkMdYKlQNkt-2WD/s320/marinated+chicken.jpg" border="0" /></a></ul><ul><li>1 Black cardamom</li></ul><ul><li>1/2 star Annis</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_41">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_42">sp</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43">shahi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_44">zeera</span>(1 type of cumin,you can replace with normal cumin too)</li><li>1 bay leaves</li><li>1 tsp cumin powder</li><li>1/2 tsp turmeric<br /></li><li>1 tbsp coriander powder</li><li>1 tsp red chilly powder</li><li>3/4 cup chopped fresh coriander leaves</li><li>2 strands of fresh mint leaves</li><li>chopped green chillies<br /></li><li>salt as per your taste</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_45">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_46">sp</span> vegetable oil</li><li>Lemon juice<br /></li><li>cubed onion</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_47">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_48">sp</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_49">shan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_50">biryani</span> mix<br /></li><li>chopped chicken(taste the salt before you add chicken to the marinade)</li></ul>Mix all these ingredients and cover the lid or seal with cling plastic, keep it in refrigerator overnight.<br /><br /><span style="font-style: italic; color: rgb(0, 0, 153);">Now the second step : Cooking the rice</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TdRtemBPJiFQ9iRrTx5Y3DxCmtGYQYkom_lhMIXRv7-gJYJ6FK7Hy7FiEPwLpcNmdrOYy-UaYukxGDyvk4lZy11nU13XD4qHftD6jtKx7zJ1rsn17_1WCcBJ4zaoMe04GxdXleXco8lg/s1600-h/DSC09370.JPG"><img style="margin: 0pt 0pt 10px 10px; width: 320px; float: right; height: 252px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404214344958023762" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TdRtemBPJiFQ9iRrTx5Y3DxCmtGYQYkom_lhMIXRv7-gJYJ6FK7Hy7FiEPwLpcNmdrOYy-UaYukxGDyvk4lZy11nU13XD4qHftD6jtKx7zJ1rsn17_1WCcBJ4zaoMe04GxdXleXco8lg/s320/DSC09370.JPG" border="0" /></a><br /><ol><li>Soak the <span class="blsp-spelling-error" id="SPELLING_ERROR_51">basmati</span> rice for at least 30-40 minutes before cooking.<br /></li><li>To infuse the aroma of spices into rice,In a cheese cloth tie rest of the whole spices or you can just add to the water.If you add to water then they may interfere you while eating.So here its your choice :)<br /></li><li>In a pot heat water,add just the right amount of salt and the spices(in cheese cloth or loose).</li><li>When the water starts boiling add the soaked rice and monitor it carefully.</li><li>In few minutes it will start boiling and when its half cooked take it out of the heat and drain(when to know rice is half cooked: press the rice grain if should just break,). As the rice was already soaked it takes just 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_52">minitues</span> to get the required consistency. a little overdone rice may result sticky <span class="blsp-spelling-error" id="SPELLING_ERROR_53">biriyani</span>..<br /></li></ol>Before you start assembling prepare the saffron milk mixture.For getting a very good colour of saffron roast it slightly on stove top for 2 minutes on a spoon and crush them and add to warm milk.This way actually the saffron flavour and colour comes wonderful in any dish.<br /><br /><span style="font-style: italic; color: rgb(0, 0, 153);">The third step is Assembling the rice and chicken</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnoLZPmizIxVP0dl9BSIzrqEq-7PrDDDhfXXbGHEX-Dv1GSm6uc2M4QdZu0Cq7zZdk-yoCAlzPdbj52RCiGw1hWQhIuVgoAN0j6zUAQKS8tJoC9lTc9jmVBpZTLmITHqI7BAkGUvipQlr/s1600-h/DSC09375.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404217923723787506" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnoLZPmizIxVP0dl9BSIzrqEq-7PrDDDhfXXbGHEX-Dv1GSm6uc2M4QdZu0Cq7zZdk-yoCAlzPdbj52RCiGw1hWQhIuVgoAN0j6zUAQKS8tJoC9lTc9jmVBpZTLmITHqI7BAkGUvipQlr/s400/DSC09375.JPG" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0RzmXeMtqzmyEC-Y65Fowda8gaUH8susmCKiJGV4t4e47Y0liSltVlmW1k91QoPH7cny4MOlEOZc2ZMcMB4p9igkZ3w63YKi5VsnYrDk58fvPpav40jYbtfxjDZXKY6E4qFFGsXMn9c0/s1600-h/Assembling+Biryani.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 283px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404217140598974994" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0RzmXeMtqzmyEC-Y65Fowda8gaUH8susmCKiJGV4t4e47Y0liSltVlmW1k91QoPH7cny4MOlEOZc2ZMcMB4p9igkZ3w63YKi5VsnYrDk58fvPpav40jYbtfxjDZXKY6E4qFFGsXMn9c0/s400/Assembling+Biryani.jpg" border="0" /></a><br /><ol><li>Grease a heavy bottomed pan with some vegetable oil.</li><li>Pour the well marinated chicken at the bottom and spread evenly.</li><li>Add one layer of rice(use half of the cooked rice for this layer ). On top of rice layer and 1/2 tea <span class="blsp-spelling-error" id="SPELLING_ERROR_54">sp</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_55">shana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_56">biryani</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_57">masala</span> mix,mint leaves,coriander leaves,some rose water(optional),1 tbsp ghee(clarified butter).</li><li>Spread another layer of rice and pour the saffron milk mixture,1 <span class="blsp-spelling-error" id="SPELLING_ERROR_58">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_59">sp</span> rose water(optional) and rest 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_60">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_61">sp</span> ghee(clarified butter)</li><li>Now cover the top of the vessel with either a silver foil wrap or a kitchen towel(purpose here is not to let the moisture evaporate)</li><li>On top of the kitchen towel place the lid.</li><li>keep the vessel on high heat for first 5 minutes,in medium flame for next 20 minutes and in very low for next 5 minutes.(if the vessel <span class="blsp-spelling-error" id="SPELLING_ERROR_62">buttom</span> is not heavy then the chicken may get burnt .you can use a <span class="blsp-spelling-error" id="SPELLING_ERROR_63">benmerry</span> or cook with less flame for longer time)</li><li>After the entire time of cooking let it stand for next 10 minutes and you can serve <span class="blsp-spelling-error" id="SPELLING_ERROR_64">Biryani</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_65">kachumbar</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_66">raita</span>(yogurt with cucumber onion ) or a gravy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3-4YIUvCLKBK91GQWBLBPRUbV50Tay5nyb0OvMqI3CfsdiS4mPN3UZUW_k-8HLH5ltZNAHm6RWJ3oz2TI9X0kSxKjdSvSRtcL3nrH0r3-ODvixabGW_dHWUdzxD5o9yDd8L1vxKQYtKL/s1600-h/Hyderabadi+Dum+Biryani.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 313px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5404219061345404066" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3-4YIUvCLKBK91GQWBLBPRUbV50Tay5nyb0OvMqI3CfsdiS4mPN3UZUW_k-8HLH5ltZNAHm6RWJ3oz2TI9X0kSxKjdSvSRtcL3nrH0r3-ODvixabGW_dHWUdzxD5o9yDd8L1vxKQYtKL/s400/Hyderabadi+Dum+Biryani.jpg" border="0" /></a><br /><br /></li></ol>Enjoy this aromatic delicacy of Hyderabad.</div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com6tag:blogger.com,1999:blog-3492360184872369348.post-2404392466970731862009-11-08T10:07:00.001-08:002009-11-11T08:23:53.637-08:00*Jalebi(deep fried spiral shaped desert deeped in syrup )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeRM9lidCN7dIRiDDSBmH9bYtUFlniMFRxJJbfxFHu8BSOII5m03UeLLOBCEkmGGLhyHQUXzGvFvFUXTquyPYuz5Fb-Rs_qmO1YrtS8YmGRYdWX6PcwjDSSaMqKfshROn1_-2OVFIUAx9/s1600-h/jalebi+in+a+plate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 364px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeRM9lidCN7dIRiDDSBmH9bYtUFlniMFRxJJbfxFHu8BSOII5m03UeLLOBCEkmGGLhyHQUXzGvFvFUXTquyPYuz5Fb-Rs_qmO1YrtS8YmGRYdWX6PcwjDSSaMqKfshROn1_-2OVFIUAx9/s400/jalebi+in+a+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5401843023103124466" border="0" /></a><br /> <span style="font-size:85%;"><span style="font-family:georgia;"> </span></span><span style="color: rgb(51, 0, 51); font-weight: bold;font-family:georgia;font-size:180%;" >J</span><span style="font-size:85%;"><span style="font-family:georgia;">alebis are one of festive sweets in India.In northern part of India it is served in breakfast also, but rest of India it is a desert.My husband loves this a lot,Today while talking with my in-laws,,jalebi topic came so i though of posting this recipe.It is easy but little tricky.Traditionally they ferment the dough over-night,but here I use yeast for doing the same thing but save some time.It can se served hot or cold.</span><br /><span style="font-family:georgia;">Here goes the recipe...</span><br /><br /><span style="font-style: italic; color: rgb(0, 0, 153); font-weight: bold;font-family:georgia;" >Ingredients:</span><br /></span><p style="font-family:georgia;"><span style="font-size:85%;"><span style="font-size:100%;"><strong style="font-style: italic; font-weight: normal; color: rgb(0, 0, 153);">Batter:</strong></span><br /></span></p><ol style="font-family:georgia;"><li><span style="font-size:85%;">1/2 cup All Purpose flour</span></li><li><span style="font-size:85%;">1 tsp besan (gram flour)<br /></span></li><li><span style="font-size:85%;">1/2 tsp yeast<br /></span></li><li><span style="font-size:85%;">1/2 tsp oil<br /></span></li><li><span style="font-size:85%;">1/2 tsp sugar<br /></span></li><li><span style="font-size:85%;">About 1/3 cup of lukewarm water (as needed)</span></li></ol><span style="font-style: italic; color: rgb(0, 0, 153);">Syrup:</span><ol style="font-family:georgia;"><li><span style="font-size:85%;">1 cup sugar</span></li><li><span style="font-size:85%;">1/2 cup water</span></li><li><span style="font-size:85%;">Pinch of cardamom powder</span></li><li><span style="font-size:85%;">Few strands of saffron(optional)</span></li><li><span style="font-size:85%;">1 teaspoon of lemon juice(to control the cristalization)</span></li></ol><span style="font-size:85%;"><span style="font-family:georgia;">Oil for frying</span><br />Squeeze bottle<br /><br /><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 153);font-family:georgia;" >Prparation:</span></span><br /><br /><span style="font-size:100%;"><span style="font-style: italic; color: rgb(0, 0, 153);font-family:georgia;" >batter:</span></span><br /></span><ol style="font-family:georgia;"><li><span style="font-size:85%;">Dissolve the yeast and sugar in luke warm water and let it sit for 5-10 minutes.</span></li><li><span style="font-size:85%;">Mix the al purpose flour,gram flour(besan),oil.</span></li><li><span style="font-size:85%;">Pour the yeast mixture to the flour mixture and make a smooth paste.</span></li><li><span style="font-size:85%;">Let the batter sit for 1 hour.Don't let it over ferment.</span></li></ol><span style="font-size:85%;"><span style="font-style: italic;font-size:100%;" ><span style="color: rgb(0, 0, 153);font-family:georgia;" >Syrup:</span></span><br /></span><ol style="font-family:georgia;"><li><span style="font-size:85%;">Boil the water and sugar together 10 minutes.<br /></span></li><li><span style="font-size:85%;">Add cadamom and safron to the water and switch off the flame.</span></li></ol><span style="font-size:85%;"><span style="font-style: italic; color: rgb(0, 0, 153);font-family:georgia;font-size:100%;" >Jalebi making procedure:</span><br /></span><ol style="font-family:georgia;"><li><span style="font-size:85%;"> Heat oil in a pan for deep frying.Test the oil putting a drop of batter.if it floats immediately then the oil is ready for fryingJalebis.</span></li><li><span style="font-size:85%;"> Pour the batter in a squeeze bottle as shown in the picture.You can replace the zip lock with a hole in it.But I always use the squeeze bottle.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHh9PyQSmLyXlidGBaA_xT4f0lVoLS1GVuBzQRGZJ0axu632Hbf9erKaQoAx-PsbA-9YzsuUVhXc5RK5lEy74pKuG0MovCq3HWkizfUpOX6RXDPUp4HrV2720QWFFXYwfe_t3qpdaNCy3/s1600-h/squeeze+bottle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 138px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHh9PyQSmLyXlidGBaA_xT4f0lVoLS1GVuBzQRGZJ0axu632Hbf9erKaQoAx-PsbA-9YzsuUVhXc5RK5lEy74pKuG0MovCq3HWkizfUpOX6RXDPUp4HrV2720QWFFXYwfe_t3qpdaNCy3/s400/squeeze+bottle.jpg" alt="" id="BLOGGER_PHOTO_ID_5401843029026595890" border="0" /></a><br /></span></li><li><span style="font-size:85%;">When oil is ready squeeze the batter on hot oil making a spiral shape of 2-3 inch diameter.</span></li><li><span style="font-size:85%;">When the Jalebis are brown on both sides then take it out of oil and deep in syrup for few seconds and serve hot.</span></li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUe9QJwS0vdlTl_35GpZ2TdST65c1_Zqdi_XtgpaZFgwR4k0D48rmNCemMKD_tKS2RCJTtAhgzWcJmVAEUx46mbhdZ4rb8o0gTAS5iFcX38FLAMN3iAMnnf6OpILC2579WScpmw2VeAm0/s1600-h/jalebi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUe9QJwS0vdlTl_35GpZ2TdST65c1_Zqdi_XtgpaZFgwR4k0D48rmNCemMKD_tKS2RCJTtAhgzWcJmVAEUx46mbhdZ4rb8o0gTAS5iFcX38FLAMN3iAMnnf6OpILC2579WScpmw2VeAm0/s400/jalebi.jpg" alt="" id="BLOGGER_PHOTO_ID_5401843024517353378" border="0" /></a><br /><span style="color: rgb(51, 0, 51); font-style: italic; font-weight: bold;">Tips:</span> If you like crispy jalebis then add 1 tbsp rice flour to the batterNikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com1tag:blogger.com,1999:blog-3492360184872369348.post-31859542572744575382009-11-02T10:57:00.000-08:002009-11-09T17:14:31.610-08:00*Kachori(lentil stuffed puff pastries)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zYNe8WdkGEemLbgvjxetyElwWYRxIrLaj-D8BsV47AqH5GPKvi2c2yb7RnVlxLMdWU8VNgj7DoBMGtqLImCCR_cC8FmrwQNvXzwAKZRJsBxZSJb6D5CdB16QZgAjvxkN2c5_gsQAuxJB/s1600-h/kachodi+circle.JPG"><img id="BLOGGER_PHOTO_ID_5401400496508017554" style="margin: 0px auto 10px; display: block; width: 457px; height: 292px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zYNe8WdkGEemLbgvjxetyElwWYRxIrLaj-D8BsV47AqH5GPKvi2c2yb7RnVlxLMdWU8VNgj7DoBMGtqLImCCR_cC8FmrwQNvXzwAKZRJsBxZSJb6D5CdB16QZgAjvxkN2c5_gsQAuxJB/s400/kachodi+circle.JPG" border="0" /></a><br /><br /><div><span style=";font-family:georgia;font-size:85%;" ><span style="color: rgb(51, 0, 51);"><span style="font-size:180%;"><strong>K</strong></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0">achori</span></span> is one snack that goes very well with tea or any time you can munch on them.They are delicious.I started making it going through <span class="blsp-spelling-error" id="SPELLING_ERROR_1">internet</span> 2 years back.Now I love <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kachoris</span> a lot,,specially with tamarind chutney It tastes awesome.I'm not a very big fan of deep frying,,and that always stays in the last option for me.But only for this savory snack I'm always more than willing to do some frying :).In any potluck if I have to bring the appetizer most of the time I choose to bring <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kachori</span>.</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><br /><div><span style=";font-family:georgia;font-size:85%;" >To Make 10-12 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kachoris</span>.<br /></span><a href="http://www.manjulaskitchen.com/blog/wp-content/uploads/khasta_khachori.jpg" rel="lightbox[55]"></a><br /><span style="color: rgb(0, 0, 153);font-family:georgia;font-size:85%;" ><em>Ingredients for crust:</em></span></div><div><em><span style="color: rgb(51, 51, 255);font-size:85%;" ></span></em></div><br /><div><span style=";font-family:georgia;font-size:85%;" >1 cup All Purpose flour ( <span class="blsp-spelling-error" id="SPELLING_ERROR_5">maida</span>)<br />1/4 teaspoon salt<br />2 tbsp oil<br />1/2 cup tbsp chilled water </span></div><span style=";font-family:georgia;font-size:85%;" ><br /><div><em><span style="color: rgb(0, 0, 153);">Ingredients for filling:</span></em></div><em></em><div><em></em></div><div>1/4 cup yellow <span class="blsp-spelling-error" id="SPELLING_ERROR_6">moong</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">dal</span> (Skinned mung beans )<br />1 teaspoon coarsely ground fennel seeds (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">saunf</span>)<br />1 teaspoon coarsely ground coriander seeds (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">dhania</span>)<br />1 teaspoon red chilly flakes<br />1/2 teaspoon mango powder (<span class="blsp-spelling-error" id="SPELLING_ERROR_10">amchoor</span> or you can add chat <span class="blsp-spelling-error" id="SPELLING_ERROR_11">masala</span>)</div><div>1/4 teaspoon ginger powder<br />Pinch of Asafoetida (hing)<br />1/2 teaspoon salt (as per your taste)<br />1 tablespoon oil<br />2 tablespoons water<br />Oil to deep fry </div><span style=";font-family:georgia;font-size:85%;" ></span><div><span style=";font-family:georgia;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hCZ5nsc_DNgSeWz6hshiyyWv2OUpIXrxEzrsNiSn1TnKFDlOHvNwhk2FCEvl1qsyjqM2OkBAOPVKRijJ9HXt9VbQxLTzoONpRUs1JSCJaGkZDpvJQjN0bRIoIafPr3n-B8JlYNyi4UnK/s1600-h/moong.jpg"></a><br /><strong><em><span style="color: rgb(0, 0, 153);">Preparation:</span></em></strong></span></div></span><br /><span style=";font-family:georgia;font-size:85%;" ><br /><div><span style="color: rgb(0, 0, 153);"><em>To make crust:</em> </span></div><div></div><br /><div>1.Mix the flour, salt and oil very well.<br />2.Add the chilled water slowly, mixing with your hand as you pour. Make a very soft dough.<br />3.Cover the dough and let it sit for at least 15-20 minutes. </div><div></div><br /><div><em><span style="color: rgb(0, 0, 153);">To make filling:</span></em></div><em></em><div><em></em></div><div></div><div>1.Dry grind the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">moong</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">dal (Don't make it fine powder)</span><br />2.Mix 1 tbsp of oil and moong <span class="blsp-spelling-error" id="SPELLING_ERROR_15">dal</span> powder in a frying pan and roast on medium heat for about two to three minutes or <span class="blsp-spelling-error" id="SPELLING_ERROR_16">dal</span> changes color lightly, stirring constantly.<br />3.Turn off the heat. Add all the spices and mix it well and let the mixture cool off.<br />4.Add two tablespoons of warm water and mix it well.<br />5.Let it sit for 10 minutes and keep it covered.<br /><em><span style="color: rgb(0, 0, 153);"></span></em></div><div><em><span style="color: rgb(0, 0, 153);">To make the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Kachoris</span>:</span></em></div><em></em><div><em></em></div><div></div><div></div><div>1. Take the dough and knead it for a few minutes, and make 10-12 balls of equal size.<br />2. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.<br />3. Place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">dal</span> filling. Repeat with the rest of the dough.<br />4. Let the filled ball sit for 3 to 4 minutes before rolling. keep them covered the entire time.<br />5. Set the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">kachoris</span> on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.<br />6. Heat about 1 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_20">inch </span>of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.<br />7. Fry them on medium-low heat. After they start to puff, slowly turn them over.<br />8. Fry until golden-brown on both sides. If the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">kachoris</span> are fried on high heat, they will be soft and will not be crispy.<br /></div></span>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-56308988907334415622009-11-02T07:24:00.000-08:002009-11-09T17:14:53.868-08:00*Bhapa Pomfret(Steamed pomfret fish with mustard )<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrrkhmo_s75IagNgGlxnh9o4jvDzPs8x7MDjWUJlsH4BJnz_pjMR7g7l0zHSy9mpYhtwFYJPAFiMIgVMU1UQcyu4Z3oOlg5lC3caTTSUGXo4V5j782PQCFnG6cjKFcxsbrzYMnYaxr8OM/s1600-h/bhapa+pomfret.jpg"><img id="BLOGGER_PHOTO_ID_5399665399067507458" style="margin: 0px auto 10px; display: block; width: 490px; height: 336px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrrkhmo_s75IagNgGlxnh9o4jvDzPs8x7MDjWUJlsH4BJnz_pjMR7g7l0zHSy9mpYhtwFYJPAFiMIgVMU1UQcyu4Z3oOlg5lC3caTTSUGXo4V5j782PQCFnG6cjKFcxsbrzYMnYaxr8OM/s400/bhapa+pomfret.jpg" border="0" /></a> <span style=";font-family:georgia;font-size:85%;" ><span style="color: rgb(102, 51, 102);font-size:180%;" ><strong>T</strong></span>his dish is originally made with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hilsa</span> fish and is a truly authentic Bengali dish and very close to all Bengali's heart.I'm not <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bengali</span> but I have always lived in a multi cultural environment which let me try dishes from different places and pick my own choice.I love to try out new things in my kitchen always.Other wise life would be so boring.It adds a hint of spice to our life.As here in Toronto,I couldn't find <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hilsa</span> I tried this recipe with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pomfret</span>.I usually make <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pomfret</span> with mustard sauce(curry style) but last week end I wanted a change and after hearing from my cousin that his wife makes awesome <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bhapa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">hilsa</span>,I was even more inclined to make this dish.<br /></span><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" >So here goes the recipe......</span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style="color: rgb(51, 51, 255);font-family:georgia;font-size:85%;" ><em><strong></strong></em></span></div><div><span style="color: rgb(51, 51, 255);font-family:georgia;font-size:85%;" ><em><strong>Ingredients:</strong></em></span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" >1.1 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pomfret</span>( I used 1-1.5lb size)</span></div><div><span style=";font-family:georgia;font-size:85%;" >2.2 Pinch of Turmeric </span></div><div><span style=";font-family:georgia;font-size:85%;" >3.2 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">sp</span> Black mustard powder</span></div><div><span style=";font-family:georgia;font-size:85%;" >4.1 tbsp white mustard powder(if you don't have white then you can just use black mustard powder,traditionally they use mustard paste.But I replaced it with powder as it is easy to get and use here in Toronto)</span></div><div><span style=";font-family:georgia;font-size:85%;" >5.2 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">sp</span> fresh grated coconut</span></div><div><span style=";font-family:georgia;font-size:85%;" >6.4 green chillies(or as hot as you want)</span></div><div><span style=";font-family:georgia;font-size:85%;" >7.salt</span></div><div><span style=";font-family:georgia;font-size:85%;" >8.1 tsp mustard oil(Mustard oil has a distinct flavour which goes very well in this dish),if you don't have you can manage with vegetable oil too.</span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style="color: rgb(51, 51, 255);font-family:georgia;font-size:85%;" ><em><strong></strong></em></span></div><div><span style="color: rgb(51, 51, 255);font-family:georgia;font-size:85%;" ><em><strong></strong></em></span></div><div><span style="color: rgb(51, 51, 255);font-family:georgia;font-size:85%;" ><em><strong>Preparation:</strong></em></span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" >1.Wash the fish well and rub salt and turmeric.keep it aside for 30 minutes.</span></div><div><span style=";font-family:georgia;font-size:85%;" >2.In a blender blend the coconut,green chillies,both types of mustard powders with very little water.So that the texture remains like a paste(not very runny)</span></div><div><span style=";font-family:georgia;font-size:85%;" >3.Spread the fish in a box(I used the round baking dish) <span class="blsp-spelling-error" id="SPELLING_ERROR_12">in a</span> single layer.</span></div><div><span style=";font-family:georgia;font-size:85%;" >4.Mix a pinch of turmeric in the coconut,mustard,chilly paste and pour over the fish so that the fish is coated well with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">the</span> paste.</span></div><div><span style=";font-family:georgia;font-size:85%;" >5.Pour 1 tsp of mustard oil on the fish and paste.</span></div><div><span style=";font-family:georgia;font-size:85%;" >6.Now fill the pressure cooker with 1.5 inch depth water(make sure your fish box is taller than water level) and place the fish box inside the cooker.</span></div><div><span style=";font-family:georgia;font-size:85%;" >7.Close the cooker with the whistle on top and cook for 2-3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">whistles</span> which may take around 30-35 minutes. </span></div><div><span style="font-size:85%;"></span></div><div></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" ></span></div><div><span style=";font-family:georgia;font-size:85%;" ><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEttUXNO4gKMp8YdnbWNQUgJyRxVl4emWRzojEFNFvEnJWi9dQqgwYvYtxp-f0JBtNJ_kFTg6kxPkzpOb0aG_c2pipgeo4mFLV6wIpOiMtd1rFNiD_Otn2d1SLVx6ETJ1p9_1enfMvQCN/s1600-h/bhapa+pomfret_2.jpg"><img id="BLOGGER_PHOTO_ID_5401378966835913922" style="margin: 0px auto 10px; display: block; width: 350px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEttUXNO4gKMp8YdnbWNQUgJyRxVl4emWRzojEFNFvEnJWi9dQqgwYvYtxp-f0JBtNJ_kFTg6kxPkzpOb0aG_c2pipgeo4mFLV6wIpOiMtd1rFNiD_Otn2d1SLVx6ETJ1p9_1enfMvQCN/s400/bhapa+pomfret_2.jpg" border="0" /></a><br /><br />And it is done,,serve with steamed rice and it is a true smell of being at home away from home.I made it with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">bringal</span> fry and some salad.Weekend lunches are all about relishing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">memories</span> back home and relax.</span></div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnQPq6cngKILIrsM7GIczQHNeOzWjZ5wZNzAPkECzcx3HrZzdGstuQgh0P8FB4OC7n-AXqKgx7E5so_Edrslz82YeH_75Roisn_zI0ALLFcytMIyxSVqy7Htzj3ZaqjTD9uddprDCzTAV/s1600-h/bhapa+pomfret_2.jpg"></a>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com2tag:blogger.com,1999:blog-3492360184872369348.post-30022266966514622332009-10-29T20:13:00.000-07:002009-11-09T17:15:06.471-08:00*Gajar ka Halwa(carrot pudding-indian mouth watering desert)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nDoP3oGg_qcLyrNmGLRTgd9LJCtIzp44IxIjg8CSgAypOiLiDbin9blFZ62K2SZZ5pyz7JdayWIo73GRKdgrze3SWujcoe4gkapKqPpPwte4WRO-gzvVzhJc3zV14llugLz179QXRil1/s1600-h/DSC09006.JPG"><img id="BLOGGER_PHOTO_ID_5398836743972124290" style="margin: 0px auto 10px; display: block; width: 400px; height: 305px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nDoP3oGg_qcLyrNmGLRTgd9LJCtIzp44IxIjg8CSgAypOiLiDbin9blFZ62K2SZZ5pyz7JdayWIo73GRKdgrze3SWujcoe4gkapKqPpPwte4WRO-gzvVzhJc3zV14llugLz179QXRil1/s400/DSC09006.JPG" border="0" /></a> <span style="color: rgb(0, 0, 0);"><span style="color: rgb(102, 0, 204);font-family:georgia;font-size:180%;" ><strong>N</strong></span><span style=";font-family:georgia;font-size:85%;" >ow it is that time of the year when kids enjoys the treats and 'trick or treat' is a buzz word:) and you can see costumes and black and orange colour all over.Frankly I'm not a big fan of Halloween.But I have been busy decorating for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Halloween</span> today at office,,teamwork also means something and it is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">some fun</span> time at work too.My husband has a potluck in his office ,so though of making some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Halloween</span> colour food for his potluck and '<span class="blsp-spelling-error" id="SPELLING_ERROR_3">gajar</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ka</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">halwa</span>' looked just perfect for it.This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">awesome</span> desert is definitely makes one of the top rated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">deserts</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">amongst</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Indians</span>. So here comes the recipe......</span></span><span style=";font-family:georgia;font-size:85%;" ><br /><br /><span style="color: rgb(0, 0, 153);"><strong><em>Ingredients:</em> </strong></span><br /></span><span style="color: rgb(0, 0, 153);"><strong><br /></strong></span><span style=";font-family:georgia;font-size:85%;" >1.<span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Shredded</span> carrots(4 cups-use the manual <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">shredder</span>)<br />2.milk(3 cups)<br />3.sugar(1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">cup or</span> as per your taste)<br />4.<span class="blsp-spelling-error" id="SPELLING_ERROR_13">Khoya</span>(dry whole milk)<br />4.dry fruits(3/4 cup,I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">cashew</span>,pistachio,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">raisins</span>,almonds)<br />5.Ghee/ clarified butter(3 tbsp)<br />6.<span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">cardamom</span> powder (1/2 tsp)<br /><br /></span><span style="font-family:georgia;"><span style="font-size:85%;"><strong><em><span style="color: rgb(0, 0, 153);">preparation:<br /></span></em></strong><br />1.Pressure cook carrot and milk for 1 whistle.<br />2.In a non-stick pan, heat 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">sp</span> ghee and fry the dry fruits till light brown make sure to add the raisin in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">the</span> end so that <span class="blsp-spelling-error" id="SPELLING_ERROR_20">tehy</span> don't get burnt.<br />3 Then add the cooked carrot and milk <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">mixture</span> from the cooker to the pan and saute till the milk completely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">evaporates</span><br />4.Add <span class="blsp-spelling-error" id="SPELLING_ERROR_23">khoya</span> and cook for another 5 minutes in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">medium flame</span>.<br />5.Add remaining 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_25">tb</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">sp</span> ghee and fold it in .<br />6.sprinkle the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">cardamom</span> powder and turn the heat off.<br />You can serve it hot or cold.<br />I prefer chilled.<br />Tips: I pressure <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">cook the</span> carrot because it makes the cooking process faster and the mixture smoother.<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfjuT9nV78KH8TkVUwmri4b7YcH_7IMzozK-41Vz8PrlQa3A354ADHqFpoXXxYJj4ME1qB8s0q2X0TwS4PDR2vP4S_70uR42K6IpMzMYOvWZp-SCA_qIoaNkayREFdW8zmpzqlX4WFE9m/s1600-h/DSC09019-1.JPG"><img id="BLOGGER_PHOTO_ID_5398838119256454898" style="margin: 0px auto 10px; display: block; width: 400px; height: 243px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfjuT9nV78KH8TkVUwmri4b7YcH_7IMzozK-41Vz8PrlQa3A354ADHqFpoXXxYJj4ME1qB8s0q2X0TwS4PDR2vP4S_70uR42K6IpMzMYOvWZp-SCA_qIoaNkayREFdW8zmpzqlX4WFE9m/s400/DSC09019-1.JPG" border="0" /></a>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com1tag:blogger.com,1999:blog-3492360184872369348.post-22140443255285228802009-10-23T21:38:00.000-07:002009-11-09T17:15:24.981-08:00*Zafrani Pulav...........<span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKzdZQzUrL4UmLco5FEKv0xMYq50UohTTFQZlXSOcIr27jrzZ-tU5hda3-XL1WTeQ6qYE608eIEwFdIgEAerOQA3mj4vNpMcDyBQqPuc4LYZthYctPV8pizq36Kmg8sfRkAVa6pgR2pzr/s1600-h/DSC08680.JPG"><img id="BLOGGER_PHOTO_ID_5398833353090952066" style="margin: 0px auto 10px; display: block; width: 475px; height: 336px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKzdZQzUrL4UmLco5FEKv0xMYq50UohTTFQZlXSOcIr27jrzZ-tU5hda3-XL1WTeQ6qYE608eIEwFdIgEAerOQA3mj4vNpMcDyBQqPuc4LYZthYctPV8pizq36Kmg8sfRkAVa6pgR2pzr/s400/DSC08680.JPG" border="0" /></a></span><span style="font-size:100%;"><span style="font-family:georgia;"> <span style="color: rgb(102, 51, 102);font-size:180%;" ><strong>H</strong></span></span></span><span style=";font-family:georgia;font-size:85%;" >ere is another main dish that I made for diwali party--> Zafrani pulav.It is also known as saffron rice.Initially I thought of making plain rice but got some extra time and though of making this elegant looking aromatic saffron rice. It is festive delicacy of north India. Zafrani Pulav basically belongs to the Nawabi delicacies of India.</span><span style="font-family:georgia;"><span style="font-size:85%;"><span style="color: rgb(51, 51, 51);"><br /></span><br /></span></span><div style="color: rgb(51, 51, 51);"><span style="font-family:georgia;"><span style="font-size:85%;"><strong><span style="color: rgb(0, 0, 153); font-style: italic;">Ingredients:</span><br /></strong></span></span></div><br /><span style=";font-family:georgia;font-size:85%;" >2 cup Basmati Rice (long, grained,I used India gate basmati rice)<br />1 tsp biryani masala<br />1/2 tsp shahi zeera<br />4 tsp butter/ghee<br />15 Chopped Cashew nuts</span><span style=";font-family:georgia;font-size:85%;" ><br />10 Chopped almonds</span><span style=";font-family:georgia;font-size:85%;" ><br />20 raisins<br />1/2 cup chopped coriander leaves<br />1/2 cup chopped mint leaves<br />3/4 cup yogurt<br />1 tsp ginger garlic paste</span><span style=";font-family:georgia;font-size:85%;" ><br />1 Chopped onion<br />1/2 cup pomegranate seeds ripe</span><span style=";font-family:georgia;font-size:85%;" ><br />1 pinch Saffron<br />1/4 cup milk for safron</span><span style="font-family:georgia;"><span style="font-size:85%;"><br />1tsp salt/as per taste<br /><br /><span style="color: rgb(0, 0, 153);"><strong><em>Preparation:</em></strong></span></span></span><span style="font-family:georgia;"><span style="font-size:85%;"><span style="color: rgb(51, 51, 51);"><strong><em><br /></em></strong></span><br /></span></span><div style="color: rgb(51, 51, 51);"><span style=";font-family:georgia;font-size:85%;" >1.Wash rice and soak in just enough water to cover it for half an hour. Drain excess water.<br />2.To get a wonderful saffron colour:warm up the saffron strands on a spoon on stove top for few seconds, then crush them and add to warm milk ,mix well.Keep it aside.<br />3.In a pan heat oil , add cumin,fry dry fruits(except the raisins )<br /></span></div><span style=";font-family:georgia;font-size:85%;" >4.Once the dry fruits are golden brown ,add onions ,sprinkle some salt and raisins ,saute for few min.<br /></span><div style="color: rgb(51, 51, 51);"><span style=";font-family:georgia;font-size:85%;" >5.Add ginger garlic paste when it leaves good smell then add chopped coriander,mint leaves,yogurt and biryani masala,cook for 2 minutes.<br />6.Add water to the pan (for each cup of rice add 1.5 cup of water)and when water starts boiling add rice, mix once(don't mix rice often this way the rice will remain whole) and cook covered till the water is almost absorbed and small holes appear on top.Then slow down the flames.<br />7.Now it is time to add saffron milk mix and pomegranate seeds to add nice colour and aroma to the pulav.Also add little butter cubes on top.<br />8. Let it steam for another 5 min in low flame and keep it covered for next 5 minutes with the gas switched off.<br />serve with curries like paneer pasanda which I will post some other time.<br /></span></div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-14631267516888763762009-10-20T08:36:00.000-07:002009-11-09T17:15:38.961-08:00*No Bake Mango Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBtnsu9cdrGoVwgVjP-x0xoDFz71RV0NdohF1g0l5ikidO2SsSutuuglEJk8hpafJlQAMCZykVmjcdKLk8qsFgZoZL9atsU6NsJi81SE9W1V6aw1rNj0DzO5HWkYEh8FcJmsdxNVyUf1R/s1600-h/diwali.jpg"><img id="BLOGGER_PHOTO_ID_5396008088057811714" style="margin: 0pt 10px 10px 0pt; float: left; width: 420px; cursor: pointer; height: 336px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBtnsu9cdrGoVwgVjP-x0xoDFz71RV0NdohF1g0l5ikidO2SsSutuuglEJk8hpafJlQAMCZykVmjcdKLk8qsFgZoZL9atsU6NsJi81SE9W1V6aw1rNj0DzO5HWkYEh8FcJmsdxNVyUf1R/s320/diwali.jpg" border="0" /></a><br /><span style="text-decoration: underline;"><br /></span><div><span style=";font-family:georgia;font-size:85%;" ><strong><span style="color: rgb(102, 0, 204);font-size:180%;" >Diwali</span></strong> is one festival very close to my heart.It reminds me of my childhood when our family used to sit together in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">kitchen</span> and make sweets for guests who used to visit us and bring sweets and different savoury.So every year my moms staple for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Diwali</span> was <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">gulab</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">jamuns</span></span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">gujia</span></span>,home made mixture,<span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">suji</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">laddu</span></span>.More than anything I used to enjoy the Diwali eve,because of the family togetherness.When I go back in time they always seem so special.I really miss Diwali away from my family.Still Diwali keeps a special position in my heart and always will remain so.Well,they are now memories,,,,,sweet memories..<br />So here comes the new recipes and my first recipe for my blog-Mango pie.The fact that it doesn't have to be baked <span class="blsp-spelling-error" id="SPELLING_ERROR_7">made</span> it simple make ahead desert and you have time for other dishes on any party day.<br />This was my first experience of making this desert.I had this desert in one of the party at my friend <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Divya's</span></span> place and liked it a lot and got the recipe almost 2 years now :) The reason for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">delay</span> ,,well it called for sour cream and it is not a staple in my kitchen.So the purchase of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">sour cream</span> took me two years.So on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Diwali</span> party I made this mango pie but was very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">doubtful</span> if anyone will like it or not.So I didn't serve it on the table.But one friend was not having <span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">rasmalai</span></span>,so i asked her with hesitation if she would like to try some mango pie.And then took it out of the freeze and sliced and it was over within minutes.The wives made sure their husbands had a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">peice</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">thats</span> the reason why it was over.And it is worth a try,,,,the fact that it is mango there is a very little chance that you can go wrong with it.<br /><span style="font-weight: bold; color: rgb(0, 0, 153); font-style: italic;">Ingredients:</span><br />2 cups Mango puree(I used store bought)<br />2 sachet unflavoured <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">gelatin</span>(I used Knox gelatin)<br />1 cup hot water<br />1 pie crust(I used graham cracker crust-the stored bought,you can make your own by crushing<br />graham crackers and mixing with butter too)<br />200 gm of SOUR CREAM :)<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">tb</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">sp</span></span> cream cheese(I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">Philadelphia</span> brand)<br />3-4 tbsp sugar<br />1 tsp vanilla essence<br />1 t <span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">sp</span></span> strawberry flavour jello(optional red colour just gives it a spark )<br />3-4 <span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">tb</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">sp</span></span> hot water for strawberry jello<br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDs2TiAvDjfVhovtaD2a04EphyXRS1D6Tl6o4XtNOrCl_cmB0IdcV9wugM7Yyw3wOhKyHGWVKjbQCt_a0zba3H9HlFJaBNrZQgHg7Da8-EMaOSlzi35LaVlUG5jl3a8cqCJXAwSVNU0-W0/s1600-h/DSC08674.JPG"><span style=";font-family:georgia;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5396018474641122754" style="margin: 0pt 10px 10px 0pt; float: left; width: 430px; cursor: pointer; height: 319px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDs2TiAvDjfVhovtaD2a04EphyXRS1D6Tl6o4XtNOrCl_cmB0IdcV9wugM7Yyw3wOhKyHGWVKjbQCt_a0zba3H9HlFJaBNrZQgHg7Da8-EMaOSlzi35LaVlUG5jl3a8cqCJXAwSVNU0-W0/s320/DSC08674.JPG" border="0" /></span></a><span style=";font-family:georgia;font-size:85%;" ><br /></span></div><br /><br /><br /><span style="font-family:georgia;"><span style="font-size:85%;"><span style="font-weight: bold; color: rgb(0, 0, 153); font-style: italic;">Preparation:</span><br />1.Mix 2 sachet of unflavoured gelatin in 1 cup of hot water.let it dissolve completely<br />2.In a blender pour mango pulp,sour cream,cream cheese,sugar,vanilla essence and blend well <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">until</span> the desired consistency is reached.<br />3. Fold in the mango mixture in gelatin water <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">mixture</span> and keep it in freeze.<br />4.After 30 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">minutes</span> prepare the strawberry jello with 3-4 <span class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">tb</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">sp</span></span> hot water.<br />5.Take the pie out of freeze and pour the strawberry jello water on top to make some design.<br />and keep it back in freeze it will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">take</span> 4-6 hours to set completely.<br />So it is a good idea to make it a day ahead of the time you are planning to have it.<br /></span></span></div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0tag:blogger.com,1999:blog-3492360184872369348.post-28868193871611154942009-08-20T19:58:00.000-07:002009-11-09T17:15:52.581-08:00*whole wheat pizza with olives<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-617h8vWqvwbGeQa6IRPLR6NjyDAsbrLacaB2QRatTFscxxpQ6sousdfEIgpIVaPjLsquFCAjON0n4zChQ-q1NTsSBXk5DMMDmn7TzKvanO_fhA_InaHZosF0fqXKzv6HaPrZqFZZv8G/s1600-h/DSC07786.JPG"><img id="BLOGGER_PHOTO_ID_5372247631127327826" style="margin: 0px 10px 10px 0px; float: left; width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-617h8vWqvwbGeQa6IRPLR6NjyDAsbrLacaB2QRatTFscxxpQ6sousdfEIgpIVaPjLsquFCAjON0n4zChQ-q1NTsSBXk5DMMDmn7TzKvanO_fhA_InaHZosF0fqXKzv6HaPrZqFZZv8G/s320/DSC07786.JPG" border="0" /></a><br /><div><span style="color: rgb(255, 204, 51);font-family:times new roman;font-size:130%;" ><strong><em>Passion cooking Recipes coming soon .......</em></strong></span></div>Nikkihttp://www.blogger.com/profile/04403464320726487293noreply@blogger.com0