tag:blogger.com,1999:blog-88525982581731012872024-03-18T08:32:41.487+05:30365 days of EatingRecipe journal for everyday Indian and fusion food inspirationCooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-8852598258173101287.post-1195327821501923972019-10-16T22:00:00.000+05:302019-10-17T01:04:32.431+05:30Rose Sandesh - Diwali Special Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOlh8OGUyrBbbOHKy98Uc5_qXFsZS5dQ2OJd-eHCFu21bWnufNSW4YN7MevjncDytlqO1_AqgruHxWtxEHKzQ243SS54_NsMqfQdov11j1vx5Esskwn54qudHj0DhnWWtDJ94PkTvBWPR/s1600/Rose+Sandesh+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOlh8OGUyrBbbOHKy98Uc5_qXFsZS5dQ2OJd-eHCFu21bWnufNSW4YN7MevjncDytlqO1_AqgruHxWtxEHKzQ243SS54_NsMqfQdov11j1vx5Esskwn54qudHj0DhnWWtDJ94PkTvBWPR/s400/Rose+Sandesh+2.jpg" width="400" /></a></div>
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Sandesh does not need any introduction. This Bengali delight now has a nationwide fan following. I too like this chenna based sweet and make it often at home as I can control the sweetness. Rose is a soothing and cooling flavour and I particularly like it for Diwali. An addition that can be done is to add a small spoonful of gulkand in the center to add more flavour to it. </div>
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Ingredients:<br />
<br />
1 litre full fat milk<br />
1/2 teaspoon citric acid<br />
3 tablespoons sugar<br />
Few drops rose essence<br />
1 drop pink colour<br />
Edible rose leaves<br />
Pistachios for garnishing<br />
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Boil the milk and add the citric acid. Stir the milk. Turn off the heat as soon as the milk curdles. Drain and keep the solids aside. Wash them once to remove any acidic flavour. Keep a cheesecloth in the strainer and let it drain and remaining whey. This is your chenna. </div>
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When the chenna has cooled, mash it well with your fingers. Powder the sugar and add it. Mash well again. Now add the essence and colour and mix well. Form small balls and flatten it slightly. Make a dent in the center and press the rose petal and pistachios in it. </div>
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Have them at room temperature or chill them. They last two days in the refrigerator in an air tight container. </div>
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Note:</div>
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You may get more chenna than I did depending upon the milk used. Please adjust sugar accordingly. </div>
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Taste the chenna after you have mixed it to adjust the sugar depending on your taste. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-13309022207427666622019-01-29T10:00:00.000+05:302019-02-01T13:37:19.052+05:30Matar Kachori (Peas Kachori)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFIRd9TAMs4yKk311BkuQFa2Eplp6TIGsJF6qjIrZxGxe3ebEJEPiGTFGd6WJ0GpFbAbxc55OBAXWyW4M1W8aTSYQ7RwXffjcgvglighyphenhyphenItm1cQqWHIrYfNV8mOG3cLLMxv-KxjW4feqg/s1600/Matar+Kachori+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFIRd9TAMs4yKk311BkuQFa2Eplp6TIGsJF6qjIrZxGxe3ebEJEPiGTFGd6WJ0GpFbAbxc55OBAXWyW4M1W8aTSYQ7RwXffjcgvglighyphenhyphenItm1cQqWHIrYfNV8mOG3cLLMxv-KxjW4feqg/s400/Matar+Kachori+2.jpg" width="400" /></a></div>
With winters, peas cant be far behind. And what can be better than these delicious matar kachoris. Piping hot when they come out of the kadhai, I wonder if anyone can resist them. The filing is the same as that of the matar paranthas and it works great. If you like sweet and spicy combination, add the sugar, else it is optional. The portion below makes about 16 kachoris. </div>
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Ingredients:<br />
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For the filling: <br />
<br />
3 cups fresh green peas<br />
3 tablespoons oil<br />
1 teaspoon cumin seeds<br />
1 teaspoon fennel seeds<br />
1/2 teaspoon asafoetida <br />
1 tablespoon green chilli paste<br />
1 tablespoon ginger paste<br />
1/2 teaspoon turmeric powder <br />
1 teaspoon cumin powder <br />
1 1/2 teaspoon coriander powder <br />
2 tablespoons garam masala <br />
1 teaspoon amchur powder <br />
Salt <br />
2 tablespoons sugar (optional)<br />
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For the dough:<br />
4 cups all purpose flour<br />
4 teaspoons oil<br />
2 teaspoons salt (or according to taste)<br />
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Oil to fry the kachoris </div>
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To make the filling:</div>
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Coarsely grind the peas using pulse action in a blender. <br />
Heat
oil in a heavy bottomed wok and add the cumin seeds, fennel seeds and
asafoetida. When they begin to splutter, add the crushed peas along with
salt. Sprinkle a teaspoon of water, cover and let it cook in its own
steam for a few minutes. Stir occasionally. Add the spice powders and
continue to cook. The peas will become darker as they are cooked. Keep
aside once cooked to cool.<br />
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To make the covering:<br />
<br />
Add the salt and oil to the flour and mix well. Now add water to the flour and make a soft dough.<br />
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Making kachoris:<br />
<br />
Take a ball of dough and roll about 4 inches in diameter. Add a tablespoon of the filling and close in by making pleats. It should be completely sealed else it may split in hot oil. Roll out the kachori a little to fltten it and so that it puffs up in oil.<br />
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Heat oil to medium hot. When you add the kachori in the oil, it should bubble gently. Cook on one side till light brown and then flip to the other side. Cook till golden on both sides. Serve hot with tamarind chutney and a curd dip.<br />
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Curd Dip:<br />
<br />
Make a fine paste of green chili, mint and coriander. Add this to beaten curd and add salt and sugar. Mix well and adjust for taste. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-78705385273194766552019-01-22T10:00:00.000+05:302019-01-28T12:51:15.180+05:30Matar ke Paranthe <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-fvQEeErqKN6P_OjwpXWc4WYcj6P_1BXmZ-mirtFT67j-eC6tBSwFZoPr65QU8d2bccDXJNuO1Cy3Jm-DNQtqcs75BBbiqYSsE9PrLQxs8fdYFgAdFLV_clTwEe_MV4-pOuQkRwN1Dpd/s1600/Matar+ke+paranthe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1600" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-fvQEeErqKN6P_OjwpXWc4WYcj6P_1BXmZ-mirtFT67j-eC6tBSwFZoPr65QU8d2bccDXJNuO1Cy3Jm-DNQtqcs75BBbiqYSsE9PrLQxs8fdYFgAdFLV_clTwEe_MV4-pOuQkRwN1Dpd/s400/Matar+ke+paranthe.jpg" width="400" /> </a></div>
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Winter is the season for fresh green peas and looking at the vibrant peas, paranthas come to mind. These piping hot paranthas are best served with a vegetable raita, green chutney and achaar. The portion below makes about 8 paranthas. </div>
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<br /></div>
Ingredients:<br />
<br />
For the filling: <br />
<br />
3 cups fresh green peas<br />
3 tablespoons oil<br />
1 teaspoon cumin seeds<br />
1 teaspoon fennel seeds<br />
1/2 teaspoon asafoetida <br />
<br />
1 tablespoon green chilli paste<br />
1 tablespoon ginger paste
1/2 teaspoon turmeric powder <br />
1 teaspoon cumin powder <br />
1 1/2 teaspoon coriander powder <br />
2 tablespoons garam masala <br />
1 teaspoon amchur powder <br />
Salt <br />
2 tablespoons sugar (optional)<br />
<br />
For the dough:<br />
2 cups whole wheat flour<br />
1 teaspoon oil<br />
1 teaspoon salt (or according to taste)<br />
<br />
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Oil to fry the paranthas </div>
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To make the filling:</div>
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<br />
Coarsely grind the peas using pulse action in a blender. <br />
Heat oil in a heavy bottomed wok and add the cumin seeds, fennel seeds and asafoetida. When they begin to splutter, add the crushed peas along with salt. Sprinkle a teaspoon of water, cover and let it cook in its own steam for a few minutes. Stir occasionally. Add the spice powders and continue to cook. The peas will become darker as they are cooked. Keep aside once cooked to cool. </div>
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To make the dough:</div>
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Knead a soft dough by mixing wheat flour, oil, salt and water. Rest it for 20 minutes. </div>
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Take a 1 1/2 inch ball of dough and roll a 4 inch roti. Place two tablespoons of the filling in the center and bring in the sides to seal it completely. Sprinkle flour on the surface to prevent sticking. Roll lightly and place on a hot tava. Apply oil on top and flip Apply oul on the other side and cook till light brown spots appear on both sides. </div>
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Serve hot with tomato and cucumber raita, green chutney and achaar. </div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-70824454180977793562019-01-08T10:00:00.000+05:302019-01-08T14:54:19.791+05:30Daal Palak / Daal with Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkGS-j6wI_tUmc8nPV7AeFmnhbcVa6pyksn6vkD09eJuDP98yeWr12Km9UdElcseq2vrbQgxMpHwvTeJHQMXqQ3W6KFsb8yx4V6XjcyoCqD5x4L0nVlS_FADwxTRJa88H4344bT65NpQe/s1600/Daal+Palak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkGS-j6wI_tUmc8nPV7AeFmnhbcVa6pyksn6vkD09eJuDP98yeWr12Km9UdElcseq2vrbQgxMpHwvTeJHQMXqQ3W6KFsb8yx4V6XjcyoCqD5x4L0nVlS_FADwxTRJa88H4344bT65NpQe/s400/Daal+Palak.jpg" width="400" /></a></div>
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This for me a wonderful two-in-one option. On days that I don't want to a daal and a vegetable, this nifty daal comes into play. It has the goodness of toor daal and the lush green seasonal spinach. Its an easy preparation and can be paired with rice or rotis. </div>
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Ingredients:<br />
<br />
3/4 cup toor daal<br />
2 cups packed chopped spinach<br />
1 medium onion, diced<br />
2 tomatoes, diced<br />
2 green chilies, tops cut off and slit through the middle <br />
1 inch knob of ginger, finely chopped<br />
1 teaspoon turmeric powder<br />
2 tablespoons peanut oil<br />
1 teaspoon cumin seeds <br />
Salt<br />
Lemon<br />
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Soak the toor daal for half an hour and drain. Pressure cook with fresh water for two whistles. Let the pressure release naturally. </div>
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In a wide saucepan, heat the oil and add the cumin seeds. When they begin to splutter, add the onions along with the chilies and ginger. Saute them while stirring occasionally. When they are translucent, add the tomatoes. Cook them till they are soft. Now add the chopped spinach and saute while stirring. The spinach will shrivel and darken in colour as it cooks. Cook it for 5-7 minutes. We will be cooking it with the daal so we don't want to cook it a lot right now. </div>
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When the pressure cooker has cooled, stir the daal it to coarsely mash it. Now pour the daal into the onion-tomato-spinach mixture. Add the salt and turmeric and bring to a boil. Add water to adjust consistency of the daal. If you are planning to have it with roti, thicker daal is fine, with rice, slightly thinner is better. </div>
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Serve the hot daal with a wedge of lemon. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-7437385027074989412019-01-04T10:00:00.000+05:302019-01-04T10:00:03.275+05:30Punjabi Mooli Methi ki Roti / Punjabi Radish and Fenugreek Roti<div dir="ltr" style="text-align: left;" trbidi="on">
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Winter season means makka (corn) in the house. Whether its saag and roti or this delicious dish, its high in demand in our household. Finely grated radish (daikon) along with its leaves, chopped fenugreek leaves with fresh spices, makes this dish irresistible. You can also add grated carrots or spinach as well. Serve it with a side of curd, gajar ka achaar and pickle. It makes for a fine winter brunch or lunch!</div>
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Ingredients:<br />
<br />
1 1/2 cup yellow corn flour (makki ka atta)<br />
3/4 radish / daikon grated (~ 3/4 cup)<br />
1/2 cup chopped fenugreek leaves packed tight<br />
1/4 cup radish / daikon greens<br />
2 tablespoons chopped coriander leaves <br />
2-3 green chilies<br />
1 inch knob of ginger<br />
1/2 teaspoon turmeric powder<br />
1/2 teaspoon dry pomegranate powder (anardana) <br />
1/2 teaspoon cumin powder (bhuna jeera)<br />
1 teaspoon Punjabi garam masala powder<br />
1/2 carrot grated (~ 1/2 cup) - optional <br />
Oil / Ghee for cooking <br />
Salt<br />
<br />
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Mix all the ingredients of the roti except the oil / ghee and keep aside. Take a portion of the dough, about half a cup and add a little water to it to start kneading. Knead for 3- 4 minutes using the palm of your hand till it becomes lighter and softer to touch. </div>
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Place a plastic / silicone sheet on a rolling board and sprinkle a few drops of water on it. Wet your hands with water, take the kneaded dough ball and place it on the plastic. Flatten it out with your hands, dipping your hands in water as you need so it doesn't stick to your hands. When it is 3-4 mm thick, place it on a hot girdle to cook. You can either dry roast it or add oil on both sides to cook it. If you are dry roasting it. When it is almost cooked on both sides, roast it on an open flame to finish cooking. Apply ghee on the roasted roti. If you have made it like a parantha with oil, it goes straight from the tava to plate. The rotis in the pic are pan fried like a parantha. </div>
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Make the remaining rotis the same way. Do not knead all the dough at the same time as it will not make soft rotis. </div>
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Serve hot with with a dollop of home made white butter on top, achaar, mint chutney and curd.</div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-79580414768747663442019-01-01T22:00:00.000+05:302019-01-01T22:52:16.177+05:30Chocolate and Strawberries<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year 2019!<br />
Let this year be full of joy and delicious food.<br />
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To start off this year, lets make an easy dessert, a deconstructed chocolate and strawberry tart in a parfait form. Its a classic flavour combination, chocolate and strawberry. It has elements of a tart but none of the baking or moulding. So here goes... </div>
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Ingredients: (for about 6 pieces)<br />
<br />
6 Chocolate Oreos<br />
12-14 pieces of strawberry<br />
1 tablespoon sugar<br />
3/4-1 cup whipped chocolate ganache (recipe below)<br />
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Crush the Oreos into a fine powder. Keep aside. Hull the strawberries and dice them. In a saucepan, add the strawberries and sugar and cook till the sugar dissolves, typically not more than 3-4 minutes. Cool them.</div>
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In a parfait glass, put a spoonful of Oreo crumbs at the bottom. Next top with the strawberries till 3/4th full. Now fill the whipped ganache in a piping bag and swirl a mound on the strawberries. You can garnish with a piece of strawberry. Chill for about an hour and serve!</div>
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For the whipped ganache:<br />
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1/3 cup heavy cream<br />
2/3 cup finely chopped dark or milk chocolate<br />
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Warm the cream and add the chocolate to it. Heat on very low flame. Stir till the chocolate melts. Cool the ganache and whip with an electric beater or whisk it to make it lighter and fluffier. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-30361608220660981332018-12-22T13:44:00.001+05:302018-12-22T13:44:56.944+05:30Mediterranean Mezze Platter<div dir="ltr" style="text-align: left;" trbidi="on">
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Mediterranean is one of our favorite cuisines. Its light and fresh and oh so tasty. The creamy hummus, the crispy falafels and the flavourful and colourful veggies! It makes for a wonderful brunch or even a dinner with friends. I had made this mezze platter for a poker party. We were stuffed and happy! I made pita chips but you can serve pita halves for stuffing the goodies also. </div>
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<b>Mezze Platter clockwise: </b><br />
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Roasted / Fried Cauliflower</div>
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Fresh cut tomoatoes and cucumbers</div>
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Roasted Red Pepper Hummus</div>
<div style="text-align: justify;">
Pomegranate seeds</div>
<div style="text-align: justify;">
Tabboulleh</div>
<div style="text-align: justify;">
Batata Hara</div>
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Falafel</div>
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Beetroot Hummus</div>
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Tzaziki </div>
<div style="text-align: justify;">
Pita </div>
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<br />
<div style="text-align: justify;">
<b>Roasted / Fried Cauliflower:</b><br />
<br />
1 whole head of cauliflower<br />
Salt and Pepper<br />
Oil for frying or 1 tablespoon Olive oil for roasting<br />
<br />
<div style="text-align: justify;">
Cut the cauliflower into florets and wash thoroughly. Now dry the cauliflower on a tea towel completely. Fry in hot oil on medium heat. Make these closer to serving time as they taste best warm. If you are planning to roast them, heat and oven to 240 deg C. Coat the cauliflower with the olive oil, salt and pepper, and roast till it is golden brown on top, about 20-25 minutes. </div>
</div>
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<b>Fresh cut tomatoes, cucumbers and Pomegranate seeds:</b><br />
<br />
These add a freshness to the dish and a nice crunch in every bite. Make this the last item you prep in the platter.<br />
</div>
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<b>Roasted Red Pepper Hummus and Beetroot Hummus:</b><br />
<br />
2 cups raw chickpeas<br />
5-6 cloves garlic<br />
4 tablespoons roasted sesame seeds (Instead you can use 2 tablespoons of tahini also)<br />
4 tablespoons olive oil<br />
2 teaspoons chili flakes<br />
2 teaspoons cumin seeds <br />
1/2 boiled beetroot<br />
1 roasted red bell pepper<br />
Salt and Pepper<br />
2 tablespoons lemon juice<br />
<br />
Soak the chickpeas overnight and pressure cook them till soft. In a blender, grind the sesame seeds with oil till it is a paste. Next add the garlic, cumin seeds and chili flakes. Put half the mixture aside. In the remaining sesame garlic mix, add half the chickpeas, the roasted bell pepper, salt, pepper and a tablespoon of lemon juice. Blend till its a fine and smooth paste. Add water or olive oil to adjust the consistency while blending. <br />
Blend the remaining sesame garlic mix with the boiled beetroot, salt and pepper and the remaining lemon juice. Add water or olive oil to adjust the consistency while blending. Blend till its a fine and smooth paste.<br />
These hummus can be stored for a week in an airtight container in a refrigerator. <br />
<br /></div>
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<b>Tabbouleh:</b><br />
<br />
I used <a href="https://www.themediterraneandish.com/tabouli-salad/" target="_blank">this</a> recipe for the tabbouleh. I didn't use olive oil for dressing, just lemon juice, salt and pepper. I also reduced the quantity of Bulgar to half. <br />
<br /></div>
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<b>Batata Harra:</b><br />
<br />
4 medium potatoes<br />
2 cloves garlic, finely chopped<br />
1/2 teaspoon mild chili powder<br />
1/2 teaspoon cumin powder<br />
1/2 teaspoon coriander powder <br />
1/2 teaspoon black pepper<br />
1 tablespoon lemon juice<br />
1 tablespoon oil for seasoning<br />
Oil for frying<br />
Salt<br />
<br />
<div style="text-align: justify;">
Peel and chop the potatoes into uniform cubes. Deep fry them till golden and crispy, season with salt and keep aside. In the tablespoon of oil, add the garlic and heat gently. Take it off the heat and add cumin, coriander, black pepper, and chili powder. Mix the seasoning oil with the fried potatoes and mix well. Finish with lemon juice and coriander. Serve hot or warm.<br />
</div>
</div>
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<b>Falafel:</b><br />
<br />
I used this <a href="https://cookingfoodie.blogspot.com/2010/03/falafel.html" target="_blank">falafel recipe from my blog</a>. I have been making falafels with this recipe for the past 10 years so its tried and tested many times!<b> </b></div>
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<br /></div>
<div style="text-align: justify;">
<b>Tzatziki: </b><br />
<b><br /></b>
2 medium cucumbers<br />
2 cups greek yogurt<br />
5-6 cloves garlic finely grated<br />
Salt and Pepper<br />
1 teaspoon olive oil<br />
<br />
Peel and grate the cucumbers. Sprinkle salt on the cucumbers and drain them in a strainer placed over a bowl. Befpre using, squeeze them down with a spoon to make sure all the juices are out of the cucumber. Whisk the yogurt, add the grated garlic, black pepper and drained cucumbers. Mix well and adjust for salt. Add oilve oil and serve. <br />
<b> </b>
</div>
<div style="text-align: justify;">
<b>Pita: </b><br />
<br />
I used store bought Pita bread, cut it into wedges and baked them in an airfryer at 180 degress for 4-5 minutes. <b> </b></div>
</div>
</div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-51055448228419602472018-11-21T10:00:00.000+05:302018-11-21T10:00:03.119+05:30Gaajar ki Kheer <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmnN-dXkTPDY3HCortCuAw8ribZveJ-aPHHsTZDJyA4BXoHtGUT7PFM5AqpAAWNPrkCrPi-XgWRhYraeJL_yHZxQzIcJ4Vrxdw8qU9gTQUPgP7_GpH5xgV0FoH8JV9Xq9Wz1-0z5nIVUq/s1600/Gajar+ki+Kheer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1264" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmnN-dXkTPDY3HCortCuAw8ribZveJ-aPHHsTZDJyA4BXoHtGUT7PFM5AqpAAWNPrkCrPi-XgWRhYraeJL_yHZxQzIcJ4Vrxdw8qU9gTQUPgP7_GpH5xgV0FoH8JV9Xq9Wz1-0z5nIVUq/s400/Gajar+ki+Kheer.jpg" width="400" /></a></div>
<br />Winter is the season for fresh reddish pink carrots. Apart from gajar ka halwa, this dessert is the most in demand one. It has creamy milk and tender carrots with fragrant cardamom. It is eaten hot and it pairs beautifully with most dishes. We had it with Sarson ka saag and makke ki roti, but you can pair it with pooris in any dish. I used the entire carrot but you can remove the yellow if you want. Another tip, usually when I have a few pedas leftover, I freeze them in an airtight container. I use them in place of khoya and reduce sugar accordingly. </div>
<br />
Ingredients:<br />
<br />
1 1/2 litres milk <br />
1/4 kilo carrots <br />
1/4 cup sugar + 1 tablespoon<br />
1/4 cup khoya<br />
1/4 teaspoon cardamom powder<br />
1/4 cup chopped dry fruits - raisins, cashew nuts and slivered almonds<br />
Few slivered almonds and crushed pistachios for garnish<br />
<br />
<div style="text-align: justify;">
Wash and scrape the skin of the carrots. Grate in medium size. Keep aside. In a large thick bottomed wok, bring the milk to a boil. When the milk is on a rolling boil, add the carrots. Cook the carrots while stirring the milk at regular intervals. When the carrots are cooked and the milk is reduced to half the volume, add the sugar, khoya, and dryfruits and cook till the kheer is thickened.</div>
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</div>
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Serve hot garnished with almonds and pistachios. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZqmJfw3NUQ0DLE00HFFGLx8tf0pefpzOWlRUW9M8ull7VyFC7K937jEz7MeBwg9kxDHwruBmBdlwH5_2Nj8x0IyHPGUP2MbUo_cwCp5mjp0S7xcW2YvteANrmZi51-Q6fu3W4sXVws4v/s1600/Gajar+ki+Kheer+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZqmJfw3NUQ0DLE00HFFGLx8tf0pefpzOWlRUW9M8ull7VyFC7K937jEz7MeBwg9kxDHwruBmBdlwH5_2Nj8x0IyHPGUP2MbUo_cwCp5mjp0S7xcW2YvteANrmZi51-Q6fu3W4sXVws4v/s400/Gajar+ki+Kheer+2.jpg" width="400" /></a></div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-19186452394126543492018-11-08T10:00:00.000+05:302018-11-08T10:00:00.124+05:30Gulkand Rabdi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxmDRTuMuEpw1ghLtjDTW0jRkmNdZ_qdK6EUtkNiwnxhnUZ0omAxkSLgEDrG1pCmAvpJaJ2TmZrMHd2ChoIlbvOypXvzdgKb1037dA40t9lpoXC2b1CKJSqnNJPcgtQPHUdqHLoJrMd_h/s1600/Gulkand+Rabdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxmDRTuMuEpw1ghLtjDTW0jRkmNdZ_qdK6EUtkNiwnxhnUZ0omAxkSLgEDrG1pCmAvpJaJ2TmZrMHd2ChoIlbvOypXvzdgKb1037dA40t9lpoXC2b1CKJSqnNJPcgtQPHUdqHLoJrMd_h/s400/Gulkand+Rabdi.jpg" width="400" /></a></div>
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Wish you all a very Happy Gujarati New Year. After all the feasting in Diwali, New year also needs its own sweet.</div>
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Rabdi is sweet and thick milk dessert made after cooking the milk for a long time. The usual flavorings are cardamom, dry fruits, saffron but this gorgeously pink rabdi is made with gulkand. Its lusciously thick with specks of rose petals throughout. Make it this Diwali and wow your family and friends...</div>
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<br /></div>
<div style="text-align: justify;">
Ingredients: </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 litres full fat Milk</div>
<div style="text-align: justify;">
200 grams sweetened condensed milk</div>
<div style="text-align: justify;">
2 tablespoons gulkand</div>
<div style="text-align: justify;">
Rose petals and Pistachios for garnish</div>
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<br /></div>
<div style="text-align: justify;">
Heat the milk in a thick bottomed vessel. When it comes to a boil, add the condensed milk. Now keep boiling and occasionally stirring till the milk has thickened. When the rabdi is almost done, add the gulkand and continue cooking. The process took me about 40 minutes. The rabdi will thicken when it is cooled, so stop cooking it a little before it has reached it ideal consistency. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour into serving cups, garnish with rose petals and pistachio slivers. Serve chilled. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-80448078867969260642018-11-07T10:00:00.000+05:302018-11-07T10:00:11.211+05:30Happy Diwali 2018!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_m9vGPAbteuMT5rSnnWyNpTxbMWZd1AaeVMPZkp426oELpP8DfdQi4SA5bnBKYPGCEVKbx3qO59PLj7QjEYcS3J_t4A1BzAqGLYHNvVVE6aLSkMNbp0V_Z2Nb8huebZzY0scfN3uBU4H/s1600/DiwaliPlatter+2018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_m9vGPAbteuMT5rSnnWyNpTxbMWZd1AaeVMPZkp426oELpP8DfdQi4SA5bnBKYPGCEVKbx3qO59PLj7QjEYcS3J_t4A1BzAqGLYHNvVVE6aLSkMNbp0V_Z2Nb8huebZzY0scfN3uBU4H/s640/DiwaliPlatter+2018.jpg" width="640" /></a></div>
Wishing you all a very Happy Diwali!<br />
Here is our semi-homemade platter of goodies for this Diwali...<br />
<br />
<a href="http://cookingfoodie.blogspot.com/2018/10/makai-chivda-corn-chivda-diwali-special.html" target="_blank">Makai Chivda</a><br />
Ghughra<br />
<a href="http://cookingfoodie.blogspot.com/2018/10/masala-chand-tukda-masala-kaju-diwali.html" target="_blank">Masala Chand Tukda</a><br />
<a href="http://cookingfoodie.blogspot.com/2018/10/paan-laddoos.html" target="_blank">Paan Laddoo</a><br />
Coconut Laddoo<br />
Sukhadi<br />
Burfi<br />
<a href="http://cookingfoodie.blogspot.com/2018/10/shakkarpare-diwali-special-recipes.html" target="_blank">Shakkarpare</a><br />
Dryfruit squares<br />
Saloni Mathri<br />
Bhakarwadi<br />
Muthiya<br />
Chakli<br />
<br />
Chakli, burfi and dryfruit squares were bought from outside. </div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-56872789452899014242018-10-27T16:00:00.000+05:302018-11-01T17:28:19.924+05:30Paan Laddoos - Diwali Special Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-B0aPO8jf1XyIRru1PacAzcBlH-Javg65qk7J6DMKmbRl7XssEn6xY744gB69J1JGbXiMLLMbZcYw_EWMuWl0_kU1IxJ58a0rJMn8K4a54OQaplsWSq0_tORIEahXUXuPst63eK3GcnV0/s1600/Paan+Laddoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1600" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-B0aPO8jf1XyIRru1PacAzcBlH-Javg65qk7J6DMKmbRl7XssEn6xY744gB69J1JGbXiMLLMbZcYw_EWMuWl0_kU1IxJ58a0rJMn8K4a54OQaplsWSq0_tORIEahXUXuPst63eK3GcnV0/s400/Paan+Laddoo.jpg" width="400" /></a></div>
A coconut laddoo is kind of a tradition at Diwali. From the original to Rava Coconut Laddoos to last years Rose ones. This year I am on a paan flavour roll. If you tried the paan modaks from before, these are the same with an coating of desiccated coconut on them. If you like them sweeter, you can even put half a teaspoon of gulkand in the middle when you are rolling out the laddoos. </div>
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<div style="text-align: justify;">
Ingredients: </div>
<div style="text-align: justify;">
<br /></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">75 grams mawa ~ 3/4 cup grated mawa</span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">4 Meetha Paans (with Gulkand, shredded Coconut, and Tutti fruiti)</span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">1/4 cup Gulkand</span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">1 1/2 cup desiccated Coconut<span class="m_1108329519408412027Apple-converted-space"> + 1/4 cup for garnish</span></span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">1/4 cup fancy Mukhvas<span class="m_1108329519408412027Apple-converted-space"> (Indian mouth freshener with fennel seeds, nuts, peppermint flavour)</span></span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">2-3 drops Green colour<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
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<span class="m_1108329519408412027s1"></span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">Crush the paans with its fillings - gulkand and coconut shreds. Also crush the additional gulkand along with the paan.<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
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<span class="m_1108329519408412027s1"></span></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">In
a deep bowl, take the grated mawa, paan mixture, tutti fruiti and
mukhvas. Add 2-3 drops of liquid colour. Mix well. Now add the
dessicated coconut and mix till it is uniform in colour. Take a handful of the mix and form into balls. Take dessicated coconut in a plate and roll the laddoos in it. </span><br />
<span class="m_1108329519408412027s1"><br /></span>
<span class="m_1108329519408412027s1">Enjoy these refreshing laddoos after gorging on all the Diwali goodies! They stay in the fridge in an airtight container for about a week. </span></div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-19449500540656558532018-10-25T17:00:00.000+05:302018-11-01T17:29:38.645+05:30Masala Chand Tukda / Masala Kaju - Diwali Special Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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My little one had these at school from a friends tiffin. And she insisted I make them for her. After a phone call to get the recipe, I gathered the recipe and here is the end result. Crunchy, spicy, salty, sour - absolutely <i>chatpata. </i>I couldn't stop at one! Now these are going to be a staple in my household. They are traditionally called masala kaju but my husband suggested the name - chand ka tukda. And they are delicious whatever name you choose to call them. I have used peanut oil for frying, you can use your preferred oil. So here goes the recipe. </div>
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<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 cup all purpose flour, maida</div>
<div style="text-align: justify;">
2 tablespoons oil</div>
<div style="text-align: justify;">
1 teaspoon salt</div>
<div style="text-align: justify;">
Water </div>
<div style="text-align: justify;">
Oil for frying</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For the outer masala:</div>
<div style="text-align: justify;">
equal quantities of </div>
<div style="text-align: justify;">
Black pepper</div>
<div style="text-align: justify;">
Red Chili powder (can add more for a spicier version)</div>
<div style="text-align: justify;">
Rock salt, Kala namak</div>
<div style="text-align: justify;">
Dried Mango powder, amchur</div>
<div style="text-align: justify;">
Chaat masala </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rub together the flour, salt and oil. When it is crumbly in texture, add water in parts to knead the dough. The dough should be semi stiff. Rest it for 30 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Now roll the dough into 3-4 mm thick. Cut rounds with a round cutter or bottle cap. Cut once more with the cutter to make a crescent shape. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a wok heat oil. To check the temperature of the oil, put a small piece of dough in the hot oil and it should rise to the top with gentle bubbles. Add the crescents in the oil. Keep stirring them at intervals to evenly cook them. When they are golden brown, remove them from the oil. When all of them are done, sprinkle the masala's - black pepper, red chili powder, rock salt, dried mango powder, chaat masala - and mix with a gentle hand. They are ready to adorn your diwali platter. </div>
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<br /></div>
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You can store them in an airtight container for a week. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-42703644039351762802018-10-23T10:00:00.000+05:302018-11-02T01:00:23.739+05:30Makai Chivda / Corn Chivda - Diwali Special Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes the simplest recipes are also the yummiest. None of this is truer than for this makai chivda. It has two main ingredients and takes minutes to make. Also no fixed proportions - add more peanuts and seasonings as per choice. </div>
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Ingredients: </div>
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2 cups Raw corn / makai poha </div>
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1/2 cup raw peanuts</div>
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1/2 teaspoon coriander powder</div>
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1 teaspoon roasted cumin powder</div>
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2 teaspoons red chili powder</div>
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1 teaspoon turmeric powder</div>
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Salt per taste </div>
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Oil for frying</div>
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Heat oil in a wok. Fry the peanuts in batches. Next fry the makai poha. Keep the heat from a medium to a medium low. </div>
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In a bowl, mix the masalas and salt. Sprinkle over the peanuts and makai while still hot and mix well but gently. Store in an airtight container and enjoy! </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-87764725247624766372018-10-21T10:00:00.000+05:302018-10-21T10:00:03.377+05:30Shakkarpare - Diwali Special Recipes <div dir="ltr" style="text-align: left;" trbidi="on">
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These sweet and salty bites of fried flour are little bits of gold. Its a staple in my husbands household and my little one loves it too. Traditionally it is made with all purpose flour, maida, but I made this with a mix of wheat and all purpose flour in 2:1 proportion. If you don't want to fry them, these can be baked at 180 degrees for 8-10 minutes, till the edges start becoming golden. </div>
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Ingredients:<br />
<br />
If using only all purpose flour - maida<br />
360 grams flour (1 cup = 120 grams) 3 cups = 360<br />
1/2 cup ghee<br />
1/2 cup sugar<br />
1/2 cup milk<br />
1/2 teaspoon salt<br />
Peanut oil to fry<br />
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I made a half batch using wheat flour and maida<br />
1 cup wheat flour (120 grams)<br />
1/2 cup maida (60 grams)<br />
1/4 cup + 1 teaspoon ghee<br />
1/4 cup sugar (measured then powdered)<br />
1/4 cup + 1 teaspoon milk <br />
1/4 teaspoon salt<br />
Peanut oil to fry<br />
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Heat milk and add the sugar in it. Add ghee after sugar has dissolved in the milk. Now add the flour, in batches and mix well. Let it rest for 2 hours. Now knead the dough well. Roll into a 4mm thick roti; the edges may crack as it is rolled - that id fine. Cut into diamonds discarding the uneven edges.</div>
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Heat oil in a wok and when it is moderately hot - when you fry a piece of dough in it, it should from gentle bubbles - add the diamonds. Fry on low to medium low heat. Stir the pieces gently while they fry and turn them both ways. They are done when they are a deep golden brown. The shakkarpare made with whole wheat flour will be a little darker in colour. </div>
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Enjoy them by themselves or along with some spicy bhakarwadi or chakli. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-58804082819652102952018-10-06T16:00:00.000+05:302018-10-09T22:03:08.575+05:30Gujarati - Punjabi Thali<div dir="ltr" style="text-align: left;" trbidi="on">
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Ours is a Gujarati - Punjabi household. Having grown up with Gujarati cuisine, it is always a favorite and after marriage, a lot of delicious Punjabi dishes also find favour. This thali is an amalgamation of our favorite dishes.</div>
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This is also my 300th post on the 9th anniversary of the blog. When I started writing this blog, making three components of the thali would have been difficult. My forte was - and to a certain extent still is - one pot meals. I have 365 Days of Eating to thank for the opportunity to cook so many dishes and cuisines these many times. So here goes from left to right: </div>
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Rasmalai (Store bought)<br />
Dal Tadka<br />
Whisked Curd sprinkled with salt, roasted cumin powder and chili powder<br />
Sukhe Aloo<br />
Mix Vegetable Salad<br />
Quick Paneer Makhanwala<br />
Roti<br />
Khaman Dhokla (Store bought)<br />
White Dhokla (Store bought)<br />
Steamed Rice <br />
Papad<br />
Green Chutney<br />
Achaar <br />
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-75255776022716725382018-10-04T10:00:00.000+05:302018-10-06T01:57:19.064+05:30Moong Chaat Baskets<div dir="ltr" style="text-align: left;" trbidi="on">
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Chaat is always a favorite. Bhel, Sev Puri, Dahi Puri, Papdi chaat - they course the veins of foodie Indians. Here is one more of those. The very versatile chaat baskets. These tart like savory baskets are readily available in the market or you can use pani puri's as well to stuff the fillings.</div>
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The fillings can also be as per your taste. Here I have used cooked and seasoned sprouted moong but these would be great with kala chana, kabuli chana, moth or a combination of all. The filling is approximate at best. If you like onions more, add more of that, more sweet or spicy chutney also depends on your taste. </div>
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Ingredients:<br />
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12 baskets<br />
4 tablespoons green chutney<br />
4 tablespoons imli chutney / sweet chutney<br />
4 tablespoons whisked curd (add salt per taste)<br />
3/4 cup chopped tomatoes<br />
3/4 cup moong sprouts (recipe below)<br />
1 cup regular sev (I prefer Garden brand)<br />
Salt<br />
Bhuna Jeera (Roasted and powdered cumin seeds)<br />
Chili powder<br />
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For sprouts:<br />
1 teaspoon oil<br />
1/2 teaspoon cumin seeds<br />
Salt<br />
3/4 cup moong sprouts <br />
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<div style="text-align: justify;">
Put a spoonful of sprouts into the basket and top with a teaspoon of green and imli chutney. Next put the tomatoes and curd and sprinkle the salt, cumin and chili powder. Top with sev and serve immediately. Alternatively, you can mix the chutneys with the sprouts and then put it into the basket. </div>
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Sprouts:</div>
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In a small pressure cooker, put a teaspoon of oil. Add cumin seeds and add the moong. Add some salt and pressure cook to one whistle. Let the cooker cool naturally and then use in the recipe.</div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-9848374431574218842018-09-21T10:00:00.000+05:302018-09-22T00:10:10.401+05:30Indian Tea - Chai!<div dir="ltr" style="text-align: left;" trbidi="on">
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Wish you all a very Happy National Chai Day. My mother and my sister are the best tea makers I know. Both religiously make tea twice a day and their cups are consistently strong and with the right amount of sweetness with the hint of masalas that wakes up the senses. Dry ginger is available in root form. Finely grind it to use in the masala. My preferred tea is Girnar Royal and Wagh Bakri. </div>
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Ingredients:<br />
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Tea Masala<br />
<br />
100 grams Dry ginger powder<br />
25 grams Cinnamon powder<br />
25 grams Black pepper powder <br />
25 grams Cardamom powder<br />
<br />
Tea<br />
<br />
3/4 cup Milk<br />
1/3 cup water<br />
1 teaspoon sugar<br />
2 teaspoons Strong leaf tea<br />
1/2 teaspoon Tea masala<br />
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Bring the water and milk to a boil. Add the sugar and masalas and let it continue to boil. Now add the tea and boil till it the tea is dark colour. But do not boil it for more than 2-3 minutes else the tea loses its freshness. As soon as the tea is ready, cover the pot to seal in the fragrance.</div>
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Strain and serve! My favorites with tea are toast, biscuits and rusk... How do you enjoy your cup? </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-80316961747411559762018-09-20T10:00:00.000+05:302018-09-20T17:39:10.293+05:30Papdi Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a new fusion food that is an easy and tasty appetizer / starter. Its a papdi, also called a a puri used in sev puris, which is topped with a pizza sauce and cheese. In case you don't want to make a pizza sauce, you can saute onions, tomatoes, bell peppers with spices and top with cheese. Its a crispy papdi with melted cheese, this ones a keeper!</div>
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Ingredients:</div>
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1 cup chunky pizza sauce*</div>
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20 pieces papdi</div>
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3/4 th cup grated cheese</div>
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<br /></div>
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Heat the oven on the grill mode or heat just the top heating element. </div>
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Place about two tablespoons of pizza sauce on the papdi. Place grated cheese over it. Broil for 2-3 minutes till the cheese starts to melt. </div>
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Serve hot!</div>
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*Chunky Pizza Sauce</div>
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3 medium tomatoes chopped</div>
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2 cloves garlic </div>
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1/2 chopped onion</div>
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1/2 chopped bell peppers </div>
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2 tablespoons corn (optional)</div>
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1 teaspoon olive oil</div>
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1 teaspoon mixed herbs , oregano and basil</div>
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Salt and pepper</div>
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Heat the oil in a sauce pan and add the garlic and onions. Saute for a minute and add the bell peppers (and corn). Saute again for two minutes and add the tomatoes. Cook till the tomatoes have softened. Add the spices, salt and pepper and cook till the moisture has evaporated. Check for seasoning and use as needed. </div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-33977917030543111142018-09-16T15:00:00.000+05:302018-09-18T03:12:43.111+05:30Ganapati Special Prasad: Paan Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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Paan - the Indian digestive has a very versatile flavour. It blends into icecreams, laddoos, milk shakes, kulfis and now modaks. I have made these on two occasions and everyone has loved them! This portion makes about 25 medium size modaks. </div>
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Ingredients: <br />
<br />
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">75 grams mawa ~ 3/4 cup grated mawa</span></div>
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">4 Meetha Paans (with Gulkand, shredded Coconut, and Tutti fruiti)</span></div>
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">1/4 cup Gulkand</span></div>
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">1 1/2 cup desiccated Coconut<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">1/4 cup fancy Mukhvas<span class="m_1108329519408412027Apple-converted-space"> (Indian mouth freshener with fennel seeds, nuts, peppermint flavour)</span></span></div>
<div class="m_1108329519408412027p1">
<span class="m_1108329519408412027s1">2 drops Green colour<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
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<span class="m_1108329519408412027s1"></span><br /></div>
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<span class="m_1108329519408412027s1">Crush the paans with its fillings - gulkand and coconut shreds. Also crush the additional gulkand along with the paan.<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
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<span class="m_1108329519408412027s1"></span><br /></div>
<div class="m_1108329519408412027p1" style="text-align: justify;">
<span class="m_1108329519408412027s1">In
a deep bowl, take the grated mawa, paan mixture, tutti fruiti and
mukhvas. Add 2-3 drops of liquid colour. Mix well. Now add the
dessicated coconut and mix till it is uniform in colour.<span class="m_1108329519408412027Apple-converted-space"> </span></span></div>
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<span class="m_1108329519408412027s1">As
coconut is naturally oily, you do not need to grease the mould. Make a
ball and press into a mould. Close the mould to form a complete modak. You may need to trim the edges when you demould. </span></div>
<span class="m_1108329519408412027s1"><span class="m_1108329519408412027Apple-converted-space"></span></span>
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<span class="m_1108329519408412027s1"><span class="m_1108329519408412027Apple-converted-space"></span></span>Enjoy!
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</div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-6311829174209399592018-09-15T16:00:00.000+05:302018-09-16T03:31:13.888+05:30Ganapati Special Prasad: Til Gud Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV6V2GTynSORgf_vOcyGfhqigPm2g7T8Fc4JjR5GTJmrQkIfcdg_xoKa9pwhVOFHhygLXTp6DgYfoA6ktQlMETDSahlT9oJOL2rXX6P-vl-mYSpOnrHm1sH1QnFMTX7S6mYNQk7XJ28Jq/s1600/Til+Gud+Modaks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV6V2GTynSORgf_vOcyGfhqigPm2g7T8Fc4JjR5GTJmrQkIfcdg_xoKa9pwhVOFHhygLXTp6DgYfoA6ktQlMETDSahlT9oJOL2rXX6P-vl-mYSpOnrHm1sH1QnFMTX7S6mYNQk7XJ28Jq/s400/Til+Gud+Modaks.jpg" width="400" /></a></div>
<div style="text-align: justify;">
Til Gud is one of those classic combinations which is loved by everyone. Here we turn the Sankrant favorite into a modak for Ganapati. This recipe can easily be doubled or tripled and the proportion of sesame seeds and peanuts can also be changed. The only rule of thumb is that the mixture of sesame and peanuts should be double that of the jaggery.</div>
<br />
Ingredients:<br />
<br />
200 grams roasted Sesame seeds<br />
100 grams roasted Peanuts<br />
150 grams grated Jaggery<br />
<br />
<div style="text-align: justify;">
Grind the sesame seeds and peanuts by pulsing / short bursts. If you grind continuously, they will release oil and make a paste. Add the jaggery and mix well. Sprinkle a few drops of milk to bind the mixture. Make balls with the mixture, and press into greased modaks. Close the mould to fully shape the modak. Remove excess from sides and serve fresh as modak! </div>
<br />
Enjoy!<br />
<br /></div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-74487210081358965302018-09-14T10:00:00.000+05:302018-09-18T03:21:55.776+05:30Ganapati Special Prasad: Gulkand Rose Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRU1eoyl7PSb5esCIH67agfD35M3DHibnxkC5DKns4p6x4Csp5ZZs_81Onk3a9awckEgN1ZsAy0c0A3a12VcLBgD_utwoadbqH5LXA-7F5Jqrhn0URK2K2QxsW7vOmyT63rUR_iYrySsg/s1600/Gulkand+Rose+Modaks+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1104" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRU1eoyl7PSb5esCIH67agfD35M3DHibnxkC5DKns4p6x4Csp5ZZs_81Onk3a9awckEgN1ZsAy0c0A3a12VcLBgD_utwoadbqH5LXA-7F5Jqrhn0URK2K2QxsW7vOmyT63rUR_iYrySsg/s400/Gulkand+Rose+Modaks+2.jpg" width="275" /></a></div>
<div style="text-align: justify;">
This is a simple no-cook Prasad which does not take time to make. But the taste is wonderful. Rose pairs beautifully with the coconut and the specs of gulkand and rose in the modak are delightful to eat. These are again moulded modaks but the moulds have to be greased so that the modak does not stick. The portion below makes about 10 pieces. If you don't get fresh Indian roses, you can omit it. And if you wan to make a smoother modak, blend the gulkand before mixing. </div>
<br />
Ingredients:<br />
<br />
3/4 th cup Dessicated Coconut<br />
3 tablespoons Sweetened Condensed Milk<br />
1 1/2 tablespoons Gulkand (with less syrup)<br />
12-15 Chopped Fresh Rose Petals<br />
2 drops Pink Colour<br />
2 drops Rose Essence<br />
<br />
<div style="text-align: justify;">
Mix all the ingredients except the coconut and mix well. Next add the coconut and mix well taking care that there are no lumps in the mixture. Grease the mould lightly with ghee and press a ball of the mixture into it. Close the mould and press tightly. The excess will squeeze out. Demould and trim the edges. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve as prasad and enjoy!</div>
</div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-32699399573343694792018-09-13T10:00:00.000+05:302018-09-13T10:00:01.020+05:30Ganapati Special Prasad: Kesar Mawa Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_U3QpTYw99BYtrOKEunsfwDWbdJ_yRW0T6CXqZhUG0JAYRNFw36cLGj2yDwqtd8mn24_K5EQAXdKHJsO8ypANCTWAEcK0USPbwY79IjAfUMD6T2nt-ttg-4h6ar993GMvsML78ZM6MKI/s1600/Kesar+Mawa+Modak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1600" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_U3QpTYw99BYtrOKEunsfwDWbdJ_yRW0T6CXqZhUG0JAYRNFw36cLGj2yDwqtd8mn24_K5EQAXdKHJsO8ypANCTWAEcK0USPbwY79IjAfUMD6T2nt-ttg-4h6ar993GMvsML78ZM6MKI/s400/Kesar+Mawa+Modak.jpg" width="400" /></a></div>
<div style="text-align: justify;">
Growing up Ganesh Chaturthi meant Churma na laadoo. But in recent years, these modaks have been a favorite of my little one. They are simple to make, the only effort is making the mawa / khoya from scratch. In case you do not want to make khoya at home, you can use ready made - 1 cup is 200 grams. In that case, soak the saffron in two tablespoons of milk and heat the mawa along with this saffron milk. Stir on low heat till the milk evaporates and the saffron is well mixed into the mawa. </div>
<br />
Ingredients:<br />
<br />
1 litre Milk<br />
2 Pinches Saffron<br />
3 1/2 tablespoons Powdered Sugar<br />
1/4 teaspoon Cardamom<br />
Few strands of saffron soaked in 1 tbsp water for garnish <br />
<br />
<div style="text-align: justify;">
Heat milk in a thick bottomed wok / kadhai. Bring it to a boil and stir occasionally. Add the saffron now and lower heat to medium and keep cooking the milk till it reduces significantly and you can see grainy texture of milk solids. Milk will also be a deep golden yellow because of the saffron. Now constantly keep stirring the milk taking care to not let the milk stick to the bottom. After about 50-55 of cooking the milk, it will be in a solid form in a lump, smooth and with a little shine to it. Now your kesar mawa is ready. It will harden as it cools. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When the mawa has cooled, add the sugar and cardamom and knead it well. This quantity of sugar makes mildly sweet modaks. If you like them sweeter, add 1/2 tablespoon more sugar. Now press the mixture in to mould to form modaks. Decorate the modaks with a drop of the saffron water along with a strand of saffron. </div>
<br />
Enjoy!</div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-78947907486486132072017-11-01T22:00:00.000+05:302017-11-02T02:06:32.228+05:30Gujarati Thali with Amrakhand<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWLeQLGVGmM4ZD7FLo23eTtPgaB5dnlKip001g3OjarPNbYhyphenhyphen48uFWzwtricL1FJy0qjyt1cB_NRiSJ9lwkyvQp6RI8wiKw5gPbo-HtVPSEEuGWlk2PnCVGSq6gnojeU66wE3wgQg77gv/s1600/Gujarati+Thali+with+Shrikhand+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWLeQLGVGmM4ZD7FLo23eTtPgaB5dnlKip001g3OjarPNbYhyphenhyphen48uFWzwtricL1FJy0qjyt1cB_NRiSJ9lwkyvQp6RI8wiKw5gPbo-HtVPSEEuGWlk2PnCVGSq6gnojeU66wE3wgQg77gv/s640/Gujarati+Thali+with+Shrikhand+2.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Sometimes it takes just one dish to inspire you to create a feast and in this case it was the divine bowl of Amrakhand. Just a week after Diwali and this was a perfect dessert with the right amount of tanginess and sweetness and flavor from the mangoes. Shrikhand pairs well with any potato vegetable, weather its jeera aloo or this type of potato with gravy. Shrikhand and poori is another heavenly combination. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">The components of this thali are: </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6wg5yMGR3YAS3bp4g9DvFJ7JRb-yy0feK1U7DCGdm6BRV5zFX1N0dGeoZhzyqXU6Uj2M20DQWPl_7SM0ivunm7lw-8nP_SOB1SeMMoF-Q-6MvOLe-QOMB5zYunH8g1gUEwrGAcqaK40n/s1600/Gujarati+Thali+with+Shrikhand+2+names.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6wg5yMGR3YAS3bp4g9DvFJ7JRb-yy0feK1U7DCGdm6BRV5zFX1N0dGeoZhzyqXU6Uj2M20DQWPl_7SM0ivunm7lw-8nP_SOB1SeMMoF-Q-6MvOLe-QOMB5zYunH8g1gUEwrGAcqaK40n/s400/Gujarati+Thali+with+Shrikhand+2+names.jpg" width="400" /></a></div>
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<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Pooris</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Bhaat (Rice with peas)</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;"><a href="http://cookingfoodie.blogspot.in/2011/04/rasawalu-bateta-nu-shaak-aloo-ki-sabzi.html" target="_blank">Rasawala bateta nu shaak (Potato Stew)</a></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Shimla Mirchi lot vali (capsicum with gram flour)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><a href="http://cookingfoodie.blogspot.in/2010/05/fangavela-mag-sprouted-moong-beans.html" target="_blank">Fangavela Mag (Sprouted Moong)</a></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><a href="http://cookingfoodie.blogspot.in/2014/03/gujarati-special-recipe-9-methi-ni-kadhi.html" target="_blank">Methi wali Kadhi (Kadhi with fenugreek)</a></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Amrakhand (Mango Shrikhand)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Boondi Ladoo</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Patra </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Sing Chutney (Peanut Chutney)</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Keri Gunda nu Athanu (Pickle)</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Salad</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Adad no papad (Urad daal papad)</span></span></div>
<div style="line-height: 24px; text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Chaas (Buttermilk)</span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX8qMSm408K5INaUuFCjnDIuE4wqFm-AqBjrelRxG-ESXu8kc0N4y1QVQh6xcg8aMBh06mcsGi4pAACEtW742ruqDSJjR8o8cISRNSn3hdHCVfLjqJ6-4chKyzTIrplwsnFCM3VGkaHpm/s1600/Amrakhand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1600" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX8qMSm408K5INaUuFCjnDIuE4wqFm-AqBjrelRxG-ESXu8kc0N4y1QVQh6xcg8aMBh06mcsGi4pAACEtW742ruqDSJjR8o8cISRNSn3hdHCVfLjqJ6-4chKyzTIrplwsnFCM3VGkaHpm/s400/Amrakhand.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Here is the recipe for the Amrakhand: </span></span><br />
<br />
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
Ingredients:</span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
4 cups fresh homemade curd (not sour)</span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
1 cup powdered sugar, loosely packed</span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
1 tablespoon fresh cream (optional)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 cup Alphonso mango pulp (Fresh is best, but canned will also do)</span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
1/2 teaspoon cardamom powder</span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 tablespoon chopped nuts </span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
Put the curd into a fine mesh sieve and let it drain for 5-6 hours,
preferably overnight in the refrigerator. Put a container below to
collect the liquid and cover it so it doesn't dry out. You can also tie
it in a muslin cloth and let it hang for 5-6 hours. </span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="-moz-text-size-adjust: auto; line-height: 24px;">
<span style="font-size: small;"><span style="font-family: inherit;">
Take the drained out curd, called chakka, and beat it well with a whisk.
Add sugar, Alphonso pulp and cardamom and mix well. Garnish with nuts and serve
chilled.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">For more notes and details, take a look at this <a href="http://cookingfoodie.blogspot.in/2014/03/gujarati-special-recipe-3-shrikhand.html" target="_blank">Shrikhand</a> recipe. </span></span></div>
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-59200246258274530302017-10-22T15:34:00.000+05:302017-10-22T15:34:06.483+05:30Rose Coconut Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz_VS8QSuLBSjDn1Thz8BrchU0BA439Z_U_d2RlIsRdfiAb6jP6VpGWW7APee6Q3Vd_lXKSkG1noJSU8fYI0yPF038SGtaTIHOixBuqFuTpb3ssi9lgR3EKFxt_3wr-m9nzdvKFfrjQ4-/s1600/Rose+Coconut+Laddoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz_VS8QSuLBSjDn1Thz8BrchU0BA439Z_U_d2RlIsRdfiAb6jP6VpGWW7APee6Q3Vd_lXKSkG1noJSU8fYI0yPF038SGtaTIHOixBuqFuTpb3ssi9lgR3EKFxt_3wr-m9nzdvKFfrjQ4-/s400/Rose+Coconut+Laddoo.jpg" width="400" /></a></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; text-align: justify;">
<span style="font-family: ".SFUIText";">This recipe is one of the easiest Mithai's to make with maximum compliments. I have made the plain version of this for years, this year it got amped up for Diwali as a Rose flavoured laddoo. </span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; text-align: justify;">
<span style="font-family: ".SFUIText";">You can also put half a teaspoon of Gulkand (without syrup as much as possible) in the centre before rolling if you like Gulkand. </span><span style="font-family: ".SFUIText";">I use coconut powder for these which is finely grated desiccated coconut. Its is available at grocers very easily.</span></div>
<div style="text-align: justify;">
<span style="font-family: ".SFUIText";"><br /></span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal;">
<span style="font-family: ".SFUIText";">So here is the Rose Coconut Laddoo! </span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; min-height: 20.3px;">
<span style="font-family: ".SFUIText";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal;">
<span style="font-family: ".SFUIText";">Ingredients:</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; min-height: 20.3px;">
<span style="font-family: ".SFUIText";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal;">
<span style="font-family: ".SFUIText";">1 lb (500 grams) Coconut powder/ Desiccated Coconut</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; text-align: left;">
<span style="font-family: ".SFUIText";">1 can (400 grams) of Sweetened Condensed milk</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal;">
<span style="font-family: ".SFUIText";">1/2 teaspoon pink colour </span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal;">
<span style="font-family: ".SFUIText";">1 teaspoon Rose essence </span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; min-height: 20.3px;">
<span style="font-family: ".SFUIText";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; text-align: justify;">
<span style="font-family: ".SFUIText";">Separate about 2 table spoons of coconut powder aside for garnish. Mix the four ingredients. When thoroughly mixed form into laddoos. Taste the mixture to make sure the Rose flavour comes through before you start making laddoos. To make exactly the same size laddoos, you can use a ice cream scoop, a kitchen weighing scale or eyeball it like I do. I pick up a fistful of the mixture and wrap my fingers around it. It fits in my fist and does not bulge out on the sides. Repeat for the rest. When finished roll the laddoos in the coconut powder to coat and serve. Makes about 20 large laddoos or 30 medium ones (the ones in the pic).</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; min-height: 20.3px;">
<span style="font-family: ".SFUIText";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; line-height: normal; text-align: justify;">
<span style="font-family: ".SFUIText";">If making barfi, spread on a plate or cookie sheet to make barfi. Sprinkle the coconut on top and press slightly. You can also use silver vark (edible silver sheets) on top. Cut into diamonds and serve. </span></div>
</div>
Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0tag:blogger.com,1999:blog-8852598258173101287.post-78962773299777161582017-02-16T03:28:00.000+05:302017-02-16T03:28:38.248+05:30Vegetarian Empanadas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3RoZPzkiNq-wXfBIm0BVpYDkd2TML14sOfjRKkRHEKz7WYMlWbmvQe-VLp_AJjPw10uY-gDVsRxBlNhw9aIavFGQmBSGuUOkmXScGEwpS0dXnwVfcTZrS0iGTtShLwF-_rtnCsci8lkT/s1600/Veg+Empanadas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3RoZPzkiNq-wXfBIm0BVpYDkd2TML14sOfjRKkRHEKz7WYMlWbmvQe-VLp_AJjPw10uY-gDVsRxBlNhw9aIavFGQmBSGuUOkmXScGEwpS0dXnwVfcTZrS0iGTtShLwF-_rtnCsci8lkT/s400/Veg+Empanadas.jpg" width="400" /></a></div>
Empanada's are a famous and well-loved Argentinian snack. It is a semicircular dough pocket stuffed with meats and vegetables, similar to a calzone, or more locally a samosa. This is a vegetarian version and its a snap to make. I have baked it but in Argentina based on the region and type of meat used, it is either baked or fried. The fillings can be varied, below is my favorite vegetarian filling of feta, onions and pepper. This is usually had with a dip of chimichurri but a green chutney, ketchup or <a href="http://cookingfoodie.blogspot.com/2010/02/simple-tomato-salsa.html">salsa</a> will also do fine. I have also swapped the original all purpose flour covering with whole wheat flour. </div>
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Ingredients:</div>
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Covering</div>
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1 cup whole wheat flour</div>
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2 tablespoons oil</div>
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1/2 teaspoon salt<br />
1/2 teaspoon cumin seeds </div>
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Filling</div>
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1/2 cup boiled kidney beans<br />
1 onion sliced</div>
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1 green bell pepper sliced</div>
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1/2 cup feta crumbled<br />
2 cloves garlic <br />
1 teaspoon oregano<br />
1 tablespoon oil</div>
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Salt</div>
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Black pepper</div>
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In a pan, heat the oil and add the onions and garlic. Saute for a minute and add the beans and peppers. Add 2 tablespoons of water and cover and cook on medium for 2 minutes. Add the salt, pepper and oregano. Stir everything well and cook till the water has evaporated. Remove from heat and keep aside.<br />
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Preheat the oven to 190 deg C.<br />
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Take the whole wheat flour and add the oil, salt and cumin to it. Mix everything and use water to bind a stiff dough. Rest the dough for 10 minutes.<br />
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When the filling has cooled add the crumbled feta to it.<br />
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Make inch size balls of the dough and roll them into circles about 1 mm thick. Use flour while rolling the dough so it does not stick. Place filling on a half circle leaving about 1 cm around the edge to seal it. Close the circle and seal by pressing with a fork. Pierce the top with a knife to let out the steam. <br />
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Bake the empanadas till browned on the outside, about 20 minutes.<br />
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Enjoy hot from the oven!<br />
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Cooking Foodiehttp://www.blogger.com/profile/15612064730387446326noreply@blogger.com0