tag:blogger.com,1999:blog-41668496176176784862024-02-02T14:57:30.885+05:30A Bit of This and A Bit of ThatA Bit of This and a Bit of That is my blog where I would share things that interest me, mostly recipes that I try in my kitchen.Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-4166849617617678486.post-40944069753247864182015-01-06T18:10:00.000+05:302015-01-07T08:35:07.374+05:30Szechuan Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">2014 was a fairly good year for me and I entered the New Year with a lot of positive thoughts swimming through my smart and pretty head. And one among them was that I would loose the few extra kgs that had tormented me all through the past year. So determined was I that I even briefly wondered whether I should go to bed in my workout clothes on New Year's Eve, so I could head straight to the gym when the sun came up. OK, I might be exaggerating, I couldn't possibly have gone to the gym before drinking my glass of warm water with lemon and honey, followed by green tea and few more glasses of water which were all to be part of my new diet plan.</span><br />
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<span style="font-size: large;">Anyway, 2015 dawned <strike>bright and sunny </strike>cold and wet after the surprise showers all through the night. How warm and comfortable the bed felt! I could've spent an eternity in its cozy embrace. I somehow managed to pull myself out of bed and was greeted with the warm, sweet scent of tea infused with cardamom.</span></div>
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<span style="font-size: large;"><i>"Hope, you are having breakfast. I made puttu and kadala curry",</i> my mom announced.</span></div>
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<span style="font-size: large;">I opened my mouth to say a strong 'No'. But someone took over my voice, and responded in affirmative. The same someone forced me to pick up the cup of tea and refused to acknowledge my pleas of "<i>You need to be drinking green tea</i>". I tried fighting the someone, but I was weak...Also, the sky was overcast...And it was a Thursday. Whoever heard of going to the gym so close to the weekend? I gave in.</span></div>
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<span style="font-size: large;">Monday, that would be when I started working out, I decided. And I happily stuffed myself with whatever came my way during the few days in between. Monday came but the chocolate cake I had baked wasn't over yet. Plus, my son said he would feel bored if I went off to the gym and requested me to postpone. I couldn't refuse him, could I, I mean, he's quite cute. </span></div>
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<span style="font-size: large;">Tuesday is here. Isn't Tuesday a bad day to start things as per Hindu beliefs? I am not a Hindu, but I shouldn't risk it, should I? Plus, there is this really yummy chicken recipe I want to try and blog about today.</span></div>
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<span style="font-size: large;">Tomorrow, that's when I start exercising. My school always re opened on Wednesdays, and I have a really good feeling about this. So till then, I'll enjoy this absolutely delicious Szechuan Chicken...</span></div>
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<span style="font-size: large;">To make Chicken Schezwan:</span><br />
<i><span style="font-size: small;">(Adapted from a Lakshmi Nair recipe)</span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>To deep fry chicken</u></span><br />
<span style="font-size: large;">600 gram chicken breast, cut into long strips and cleaned</span><br />
<span style="font-size: large;">Sunflower Oil, to deep fry </span><br />
<span style="font-size: large;">1 tsp garlic paste</span><br />
<span style="font-size: large;">1 tsp ginger paste</span><br />
<span style="font-size: large;">1 tsp soy sauce</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;">3 tablespoons cornflour</span><br />
<span style="font-size: large;">1 tablespoon plain flour </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>For sauce</u> </span><br />
<span style="font-size: large;">3 tablespoons spring onion greens, chopped + extra, to garnish</span><br />
<span style="font-size: large;">3 tablespoons chopped garlic</span><br />
<span style="font-size: large;">1 green chili, chopped</span><br />
<span style="font-size: large;">5 dried red chilies, whole + 5 dried red chilies, each broken into 3 pieces</span><br />
<span style="font-size: large;">1 onion, chopped</span><br />
<span style="font-size: large;">2 tablespoons chili sauce</span><br />
<span style="font-size: large;">1 1/2 tablespoon tomato sauce</span><br />
<span style="font-size: large;">1 teaspoon soy sauce</span><br />
<span style="font-size: large;">1 tsp vinegar</span><br />
<span style="font-size: large;">1/2 cup water</span><br />
<span style="font-size: large;">1/2 teaspoon sugar </span><br />
<span style="font-size: large;">To taste, salt </span><br />
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<span style="font-size: large;">Method:</span><br />
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<u><span style="font-size: large;">To deep fry chicken</span></u><br />
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<span style="font-size: large;">Mix together all ingredients to deep fry chicken except chicken and oil. Add chicken pieces and mix well with hands so the chicken strips are coated well with the marinade. Let it rest for fifteen minutes. </span><br />
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<span style="font-size: large;">Heat oil in a wok over high flame. Once the oil is hot, lower the flame a bit, add chicken pieces and fry to a crispy golden brown. Remove chicken with a slotted spoon and keep aside. (Fry chicken in batches if required.)</span><br />
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<span style="font-size: large;"><u>To make sauce </u></span><br />
<span style="font-size: large;">To make the schezwan sauce, soak 5 dried red chilies in hot water for about 15 minutes. Remove stalks, and grind the soaked chilies to a smooth paste.</span><br />
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<span style="font-size: large;">Transfer all the oil in which chicken was fried to a container except for about 3 tablespoons. Saute chopped garlic and spring onion greens in the wok till fragrant. Add green chili and the remaining dried red chili pieces and saute till color starts to change. Toss in chopped onion and saute till translucent. Add one tablespoon of the red chili paste made earlier and fry over a low flame for a couple of minutes. Mix in soy sauce, chili sauce, tomato sauce, vinegar and saute. Season as required. Pour in water and bring to boil. Finally mix in fried chicken strips and sugar and warm through till the sauce is thick and coats the chicken. </span><br />
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<span style="font-size: large;">Garnish with spring onions and serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlumPK7-n01dMHDcs0161JzC_EQeHLIs61YfpdNS009ZMDFgEXkgMY8AsUq8A6XEiw6oFpNUijdvQzwWbfpZR5vYU67FzK4aacGdY5Ieuny3HoLSkMVRbdsI-W4MopR2f_ChjIpG7be2u/s1600/IMG_3683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlumPK7-n01dMHDcs0161JzC_EQeHLIs61YfpdNS009ZMDFgEXkgMY8AsUq8A6XEiw6oFpNUijdvQzwWbfpZR5vYU67FzK4aacGdY5Ieuny3HoLSkMVRbdsI-W4MopR2f_ChjIpG7be2u/s1600/IMG_3683.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">PS: Do you think it will rain tomorrow?</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com16tag:blogger.com,1999:blog-4166849617617678486.post-25701521866624342312014-12-17T09:20:00.002+05:302014-12-17T09:21:17.179+05:30No Bake Coconut Souffle with Pomegranate Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH-ZH-Rh5zVj-494n6tu9nlddnLySWY8hHelVpN2bB2pwNgmn7UELPt8P7LP2Sf9yEp8raGRkrGBs9z1CdrBRoWeRGXQXK7krpGe0NdiywpYDZatTTIMuwdqFA8TJ9k1odIpem9_lDtQr/s1600/IMG_3069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH-ZH-Rh5zVj-494n6tu9nlddnLySWY8hHelVpN2bB2pwNgmn7UELPt8P7LP2Sf9yEp8raGRkrGBs9z1CdrBRoWeRGXQXK7krpGe0NdiywpYDZatTTIMuwdqFA8TJ9k1odIpem9_lDtQr/s1600/IMG_3069.JPG" height="1150" width="766.66" /></a> </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9kg75c06Lj4UrXKkZfYBKNbxlOjxHOagoGt8p1dt07Z_c4BCPokRRhAo0XlgRplqIIfsNJ5BI6zLgoHdSSddhtLqna71WdhBDuK6jjTSk-AvBi0S_CfCfiWZrvVTlExZisJcyRpg9X1l/s1600/IMG_2991.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9kg75c06Lj4UrXKkZfYBKNbxlOjxHOagoGt8p1dt07Z_c4BCPokRRhAo0XlgRplqIIfsNJ5BI6zLgoHdSSddhtLqna71WdhBDuK6jjTSk-AvBi0S_CfCfiWZrvVTlExZisJcyRpg9X1l/s1600/IMG_2991.JPG" height="1150" width="766.66" /></a> </span><br />
<span style="font-size: large;">Twinkling stars and decked up trees, the red nosed Rudolph and jolly old Santa, festive wreaths and shiny angels, joy and hope, reds whites and greens; it's so difficult to contain the excitement that Christmas brings along. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp30bmfUXwJ6mlOHVZxKxLz3PefA6NLG5P2CfK23Wu7yJXGfyU3CzUbVaNiB8q0WNQChCgoVJxDJ5cehIkdlWxg7HT9A-lbmqBacKNq08GuagAnR38_iwpElNRRgozXC8L0w1SVgSMrZY/s1600/IMG_2977.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp30bmfUXwJ6mlOHVZxKxLz3PefA6NLG5P2CfK23Wu7yJXGfyU3CzUbVaNiB8q0WNQChCgoVJxDJ5cehIkdlWxg7HT9A-lbmqBacKNq08GuagAnR38_iwpElNRRgozXC8L0w1SVgSMrZY/s1600/IMG_2977.JPG" height="1150" width="766.66" /></a></span><br />
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<span style="font-size: large;">And equally enticing is all the food that happens during the holiday season. 'Tis the time for cakes, cookies, rolls, pies, roasts, loaves, gravies and so much more. To add to your long list of recipes to try out this festive season is this recipe for a no bake coconut souffle with pomegranate jelly. Believe me when I say that this is one smashing dessert you can whip up with minimal effort.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2cSP69qzeONB1BL5AnBROHjoCpYGoGaw9YJFr5sw6gWk-cW6V3PlRiu0mJ8tmLsNzIj9DNsFnVfhdA0Txf7AFa9ZP_ZK-CjVvzTcEocAiEpw9MMnCbjdjW8A4e1zZf6K7DPlVBdgtQOF/s1600/IMG_3019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2cSP69qzeONB1BL5AnBROHjoCpYGoGaw9YJFr5sw6gWk-cW6V3PlRiu0mJ8tmLsNzIj9DNsFnVfhdA0Txf7AFa9ZP_ZK-CjVvzTcEocAiEpw9MMnCbjdjW8A4e1zZf6K7DPlVBdgtQOF/s1600/IMG_3019.JPG" height="1150" width="766.66" /></a><br />
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<span style="font-size: large;">The recipe for this souffle appeared in the Pachakam magazine. It was served on a base of cooked pineapple. While the souffle was great, I felt the pineapple base was a bit too sweet. I paired it with pomegranate jelly instead, and the end result was quite good (though I say so myself). </span><br />
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<span style="font-size: large;">Recipe</span><br />
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<u><span style="font-size: large;">For the coconut souffle</span></u><br />
<span style="font-size: large;">(Closely adapted from Pachakam magazine) </span><br />
<span style="font-size: large;">1 egg white</span><br />
<span style="font-size: large;">1 tin condensed milk (400 grams)</span><br />
<span style="font-size: large;">1 tin coconut milk (400 ml)</span><br />
<span style="font-size: large;">3 teaspoons powdered gelatine</span><br />
<span style="font-size: large;">1/4 cup cold water</span><br />
<span style="font-size: large;">Juice of one lemon</span><br />
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<span style="font-size: large;">Method:</span><br />
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<span style="font-size: large;">Spinkle gelatine into 1/4 cup cold water. Leave for a few minutes to hydrate and swell up.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Beat the egg white in a clean, dry bowl till stiff.</span></div>
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<span style="font-size: large;">Melt gelatine in a double boiler. Beat together condesed milk, coconut milk, melted gelatin and lemon juice. Mix with egg white. Pour into individual containers or a large pudding mould. Refrigerate till set or for atleast two hours.</span></div>
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<span style="font-size: large;"></span><br />
<u><span style="font-size: large;">For the pomegranate jelly</span></u><br />
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<span style="font-size: large;">1/2 cup water</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;">1 1/2 tablespoon powdered gelatine</span><br />
<span style="font-size: large;">1/4 cup cold water</span><br />
<span style="font-size: large;">1 1/2 cup pomegranate juice</span><br />
<span style="font-size: large;">A pinch red color (optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sprinkle gelatine into 1/4 cup cold water and let it bloom.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bring 1/2 cup water to boil. Mix in sugar and stir till it dissolves. Remove from heat and add gelatine mixture to the hot sugar solution. Stir till the gelatine melts. Add juice along with color and let the mixture cool down a bit. </span><br />
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<span style="font-size: large;">Spoon the pomegranate mixture onto the set coconut souffle. Let it set again in the refrigerator.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Decorate with stars before serving.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com12tag:blogger.com,1999:blog-4166849617617678486.post-67817040304188948402014-12-03T09:07:00.000+05:302014-12-03T11:21:53.800+05:30Schezwan Chicken Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><i>Kaala Vaalu pokumbol ariyam enthinennu</i>. Likewise, when you see the recipe for <a href="http://indugetscooking.blogspot.in/2014/11/schezwan-sauce.html" target="_blank">sichuan sauce</a> on a blog, you can be sure that another schezwan recipe that uses this sauce is on its way soon.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">And I chose to share the recipe for Schezwan noodles which is a wildly popular dish of the Indo Chinese cuisine. The recipe I have for you today uses a lot of vegetables, chicken (which can be replaced with tofu or mushrooms for vegetarians) and <a href="http://indugetscooking.blogspot.in/2014/11/schezwan-sauce.html" target="_blank">my hot and garlicky sichuan sauce</a> that will make your taste buds go gaga.</span><br />
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<span style="font-size: large;">To make the schezwan chicken noodles, I used the following ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">200 gram hakka noodles (dried)</span><br />
<span style="font-size: large;">1 cup carrot, julienned </span><br />
<span style="font-size: large;">2 cups capsicum, julienned</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">1/2 cup spring onion greens, chopped into 1" pieces</span><br />
<span style="font-size: large;">1/2 cup shallots, each chopped into 4</span><br />
<span style="font-size: large;">1 cup chicken strips</span><br />
<span style="font-size: large;">2 tablespoons sesame oil </span><br />
<span style="font-size: large;">To Taste, salt and pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For sauce:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 tablespoons <a href="http://indugetscooking.blogspot.in/2014/11/schezwan-sauce.html" target="_blank">schezwan sauce (Recipe here)</a> or add as per taste</span><br />
<span style="font-size: large;">3 tablespoons soy sauce</span><br />
<span style="font-size: large;">2 tablespoons water</span><br />
<span style="font-size: large;">1 chicken stock cube, powdered</span><br />
<span style="font-size: large;">1 teaspoon vinegar</span><br />
<span style="font-size: large;">1/2 tsp cornflour</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cook the noodles according to package instructions till al dente, drain well and keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk together all the ingredients for the sauce. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a few drops of oil in a pan. Pour in seasoned, beaten egg and swirl the pan. Once the omelette has set, roll it up and cut into strips. Keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour remaining oil into pan, and stir fry chicken and shallots until chicken is cooked. Season. Toss in carrot and cook for a couple of minutes making sure the carrots retain a bit of bite. Similarly, stir fry the capsicum along with the carrots, followed by the spring onion greens.</span><br />
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<span style="font-size: large;">Take off heat and add the sauce, omelette strips and cooked noodles. Toss gently for a couple of minutes over low heat.</span><br />
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<span style="font-size: large;">Serve hot.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com18tag:blogger.com,1999:blog-4166849617617678486.post-36330111628572434792014-11-27T14:06:00.000+05:302014-11-27T14:54:47.493+05:30Schezwan Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">I saw some videos of the <a href="http://en.wikipedia.org/wiki/2014_Kiss_of_Love_protest" target="_blank">Kiss of Love</a> and my first thought was that these people needed to refine their technique somehow. The kisses looked nothing like the Hollywood kinds that make you weak in the knees. They weren't even as tasteful as an Emraan Hashmi kissing episode. Instead they made you avert your eyes till the voice of the news reader assured you that it was safe to look. <br /> </span><br />
<span style="font-size: large;">The Kiss of Love was supposed to be a protest against moral policing, sparked by a string of violent incidents perpetrated by Kerala's very own custodians of morality. I have no idea how saying 1, 2, 3 and springing into kissing action, <i>in public</i>, is supposed to safeguard your right to catch the late night movie with friends of the opposite sex, exchange teddy bears on Valentine's Day, wait for a bus all by yourself especially if you are a woman etc without being afraid of getting beaten up by an angry mob. And my doubts grew stronger as I watched two women kiss (each other) passionately, one eye on the camera. I realized the protest probably meant different things to different people. Like coming out of the broom cupboard (or is it closet?) for the gay couple, an exciting new experience for couples tired of doing it behind bushes, great ratings for news channels, an unexpected source of pleasure for all our countrymen witnessing it and a reason for everyone to make a lot of noise. The real issue of moral policing seems to be forgotten as the protest has become all about whether to kiss or not to kiss. On the plus side, everyone is now aware that consensual public kissing is our birthright. </span><br />
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<span style="font-size: large;">And that's how it is in our great country. Nothing is ever what it's supposed to be. There is no love in the Kiss of Love, the whole world is interested in what you do and wear, and coming to my recipe of the day, did you know there are no Sichuan pepper corns in the Sichuan sauce we get here? We can't live without our weekly dose of the Sichuan noodles and Schezwan chicken stir fry from the local Ching Choo restaurant. But most of the time, the sauce added to these dishes doesn't have the core ingredient of Szechwan cuisine - the reddish Sichuan pepper corns. That's not to say it isn't tasty. It is hot and garlicky and so good that you need to have a small batch of it in stock for whenever a Schezwan craving strikes!</span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">To make the Schezwan sauce (Indian style), you will need<br /><br />25 dried red chilies<br />4 tablespoons finely chopped garlic<br />1 tsp finely chopped ginger<br />2 tablespoon finely chopped shallots<br />¼ cup water<br />2 tsp sugar<br />½ to ¾ tsp salt<br />1 tsp vinegar<br />1 tsp soy sauce<br />4 tablespoons sesame seed oil<br /><br />Remove stalks and soak the dried red chilies in hot water for half an hour. Drain and grind well. Heat oil in a wok over high flame. Add ginger and garlic and fry over medium flame for a minute or so till fragrant. Sauté shallots till they turn translucent. Add red chili paste and water and sauté till oil separates. Add water to adjust consistency. Mix in sugar, salt, vinegar and soy sauce and balance flavors as per taste. </span><br />
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<span style="font-size: large;">Note: Use Kashmiri dried chilies for vibrant color and lesser heat.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PS: If you are planning to take part in the Kiss of Love event in Bangalore, I have one word of advice. Keep away from the schezwan sauce unless you want to blow away your partner - literally. It’s got loads of garlic.<br /><br />PSS: I am all for individual freedom. Hope you have fun!</span><br />
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<span style="font-size: large;">PSSS: I wish the moral police would focus their abundant energy on child rapists in the country. Go get them!</span><br />
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<span style="font-size: large;">Bye!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com11tag:blogger.com,1999:blog-4166849617617678486.post-41006596421341780122014-11-18T11:18:00.002+05:302014-11-20T08:07:35.289+05:30Potato Chops (Vegetarian)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">If I stand outside a married couple's window, I might get lucky. OK, that made me sound like Palakan, the peeping tom in my </span><span style="font-size: large;">village who struck fear and disgust in the hearts of many
young women, and who also served as a boxing bag to many young men. But
I don't belong to the same genre as him, I assure you. Having nursed a
burning desire for a high end phone for sometime now, I am simply hoping
to catch an iPhone that a frustrated wife throws out because she feels
the phone gets more attention than she does.<br /> </span><br />
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<span style="font-size: large;"><span style="font-size: large;">Do you think I am exaggerating? Listen to some excerpts from conversations with friends:</span><br /><br /><span style="font-size: large;">"Truly, I tell you. Technology is the enemy of marriage." (Seriously, a friend said this!)</span><br /><br /><span style="font-size: large;">"I gave him an ultimatum. Either me or the phone. Guess what he chose."</span><br /><br /><span style="font-size: large;">"<i>WhatsApp kandu pidichavanne kitiyaal, avante thala manda adichu pottikaam</i>." (I'll break the skull of whoever founded Whatsapp.)</span><br /><br /><span style="font-size: large;">"I decided to give him the silent treatment. And you know what, he didn't even notice."</span></span><br />
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<span style="font-size: large;">His idea of babysitting is dumping the kids before the TV while he plays a game online. He bursts out laughing every now and then looking at that wretched thing in his hand but he doesn't bother to share the joke with her. He is engrossed in it even at the dining table where he pays no attention to what she has cooked but dutifully likes the food experiments of random strangers on FB. He doesn't take her out even to the grocery store because, '<i>di</i>, I'll buy everything online for you on big basket'. She finds out what's happening in his life by going through his messages and status updates while he is asleep. <br /><br />He doesn't even pretend to listen to her anymore because the phone has created for him a whole new private world of which she isn't a part.</span><br />
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<span style="font-size: large;">Of course, some ladies have caught up and have gone online with their partners. So, she takes a pic of her famous fish curry and posts it from her kitchen. The picture travels all over the net and beep, is on his mobile phone in the living room. Looks delicious, he comments. She replies with a smiley face. And not just him, a whole lot of other people like it too. Guess the internet does bring everyone closer together! <br /><br />So for all you ladies who are simply bored and looking for something fun to do and post about, I have just the right recipe. These potato chops are mashed potato with spices and chilies, coated in gram flour batter and deep fried to spicy deliciousness. Reduce the kick in it and even the kids are going to love it.</span><br />
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<span style="font-size: large;"></span><br />
<span style="font-size: large;">Potato Chops Recipe</span><br />
<span style="font-size: large;">Adapted from Vanitha (Lekshmi Nair Recipe)</span><br />
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<span style="font-size: large;">You will need:</span><br />
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<span style="font-size: large;">2 large potatoes, cooked and mashed with hands or a fork</span><br />
<span style="font-size: large;">2 green chilies, finely chopped (or as per tolerance)</span><br />
<span style="font-size: large;">1 1/2 teaspoon finely chopped ginger</span><br />
<span style="font-size: large;">1/4 teaspoon turmeric powder</span><br />
<span style="font-size: large;">3/4 teaspoon garam masala powder</span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;">Oil, to deep fry </span><br />
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<span style="font-size: large;">For the besan coating </span><br />
<span style="font-size: large;">1 cup gram flour (besan)</span><br />
<span style="font-size: large;">1/2 to 3/4 cup water</span><br />
<span style="font-size: large;">1/4 teaspoon turmeric powder</span><br />
<span style="font-size: large;">3/4 teaspoon red chili powder</span><br />
<span style="font-size: large;">1/2 teaspoon salt </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix together the mashed potato, green chilies, ginger, turmeric powder and garam masala. Adjust seasoning. Shape into rounds about 5 cm in diameter and 1 cm thick.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For the coating, mix together gram flour, turmeric powder, chili powder, salt and slowly whisk in water to form a smooth batter. The batter should be a little thick but have pouring consistency.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a wok over medium high. Dip each potato ball into the batter and drop carefully into the hot oil. Fry till golden brown. Remove with slotted spoon and serve hot.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served the potato chops with this cooling yoghurt and tamarind dip. It tastes great with tomato sauce or <a href="http://indugetscooking.blogspot.in/2013/05/tandoori-chicken-with-coriander-dip.html" target="_blank">this coriander chutney</a> as well.</span><br />
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<span style="font-size: large;">Yoghurt and Tamarind Dip</span><br />
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<span style="font-size: large;">Mix together half cup of yoghurt with a scant tablespoon of tamarind syrup, scant teaspoon of sugar and salt to taste.</span><br />
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<span style="font-size: large;">Notes</span><br />
<span style="font-size: large;">~ I cooked the potatoes in a pressure cooker. Two whistles should be enough. </span><br />
<span style="font-size: large;">~ Do not use a potato ricer to mash the potatoes.</span><br />
<span style="font-size: large;">~ Use the cooked potatoes on the same or the next day itself to make chops.</span><br />
<span style="font-size: large;">~ Add in finely chopped herbs of choice for extra flavour.</span><br />
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<span style="font-size: large;">Enjoy! </span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com12tag:blogger.com,1999:blog-4166849617617678486.post-87136332443651484462014-11-03T13:32:00.000+05:302014-11-03T15:02:40.698+05:30Chocolate Mousse Layer Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">My friend Crl told me recently that November was upon us and it was almost time to soak raisins in rum (for Christmas cake). And that statement plus all the wonderful baking happening on Rachel Allen's Cake Diaries made me want to bake a cake more than anything else ever did! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s4-KBgr3p6KlFSH4YCNSY-bMCpsvUo4A67P9qZaKCWka-yiCI5qTmVpNLXT-_O3WTN2tHaaPr2WHQfiyWm3q-ceSp5wk976uZMCZ2sl5BzUl0nzdz6CyAG9U4gupqaLErq7yTRhF_dMX/s1600/Chocolate+Cake7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s4-KBgr3p6KlFSH4YCNSY-bMCpsvUo4A67P9qZaKCWka-yiCI5qTmVpNLXT-_O3WTN2tHaaPr2WHQfiyWm3q-ceSp5wk976uZMCZ2sl5BzUl0nzdz6CyAG9U4gupqaLErq7yTRhF_dMX/s1600/Chocolate+Cake7.JPG" height="1150" width="766.66" /></a><br />
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<span style="font-size: large;">Determined to make something spectacular, I made this four layer chocolate cake with a rich, decadent chocolate mousse frosting. The cake itself tastes like an extra chocolatey and fabulous version of chocolate cakes made from ready mixes. But the dark chocolate frosting is what makes this cake truly, deeply divine. For those of you who love chocolate, this is just the thing you need.</span><br />
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<span style="font-size: large;">And while a four layer cake may sound intimidating, this cake was quite easy to make. And I say this inspite of the fact that since I have only one 23 cm tin, I had to measure out the ingredients for one cake, whip up the batter, bake it, wait for it to cool before removing it from its tin, and repeat the entire process for the next cake. And I also didn't use an oven for baking but made it on my stove like I had baked <a href="http://indugetscooking.blogspot.in/2012/09/tea-cake-on-stove.html" target="_blank">this tea cake</a>!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThA_qa9-RKlpPRu1-rxAhMgfLviyP1K0AtgljnVDdYr-c9H7AYimlffCjs-qmDx_YXHFIKQ0FWDTVDUNhwFuiyZ80BQTjTUZlF-gsfV-0CDFcPOUY5qJsKH9qgZQ6qParIjzX0lGszvmi/s1600/Chocolate+Cake6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThA_qa9-RKlpPRu1-rxAhMgfLviyP1K0AtgljnVDdYr-c9H7AYimlffCjs-qmDx_YXHFIKQ0FWDTVDUNhwFuiyZ80BQTjTUZlF-gsfV-0CDFcPOUY5qJsKH9qgZQ6qParIjzX0lGszvmi/s1600/Chocolate+Cake6.JPG" height="1150" width="766.66" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<br />
<span style="font-size: large;">For the cake: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span class="ingredient"><span class="amount">100 g </span>
<span class="name">butter</span>, plus extra for greasing</span><span class="ingredient"><span class="amount"> cake tin</span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">8 </span>
<span class="name">eggs</span></span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">300 g </span>
<span class="name">caster sugar</span></span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">200 g </span>
<span class="name">plain flour</span></span><span class="ingredient"><span class="amount">, plus extra for dusting cake tin</span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">75 g </span>
<span class="name">cocoa powder</span></span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">3 tsp </span>
<span class="name">baking powder</span></span><span class="ingredient"><span class="amount"></span></span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span class="ingredient"><span style="font-size: large;"><span class="amount">1 tsp </span>
<span class="name">vanilla essence</span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">For the dark chocolate mousse</span></span></span><span style="font-size: large;"><span class="ingredient"><span class="amount"> </span></span></span><br />
<br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">275 g </span>
<span class="name">dark chocolate</span></span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">6 </span>
<span class="name">eggs</span>, separated</span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span style="font-size: large;"><span class="ingredient"><span class="amount">175 g </span>
<span class="name">butter</span>, softened</span><span class="ingredient"><span class="amount"> </span></span></span><br />
<span class="ingredient"><span style="font-size: large;"><span class="amount">3 tbsp rum</span></span></span>
<br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">Recipe</span></span></span><br />
<br />
<u><span class="ingredient"><span style="font-size: large;"><span class="name">Chocolate cake</span></span></span></u><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">Butter two 23 cm cake tins. Sprinkle over some plain flour and tap off excess. Line the bottom of the tins with cut out parchment paper.</span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">Melt butter over low heat and set aside to cool down.</span></span></span><br />
<br />
<span style="font-size: large;">Choose two large vessels with lids
into which the cake tins can fit snugly. Once the cake tin is in, you
should be able to cover the vessels. I used a large aluminum pot for this.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9os94wIBV0wEhkMSMG26CkCVpnwtYsjsrbl_sSXd-Ryy9DkhC6bBH0Y-nS6uyvbtUXikGNG2GeHodHVvNSMXqUJ7fZrXO7AjhhDMU-qlp4KrTMnMvxCendXWOOb2V1ZnpvhJEEB_3kHWz/s1600/IMG_9104.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9os94wIBV0wEhkMSMG26CkCVpnwtYsjsrbl_sSXd-Ryy9DkhC6bBH0Y-nS6uyvbtUXikGNG2GeHodHVvNSMXqUJ7fZrXO7AjhhDMU-qlp4KrTMnMvxCendXWOOb2V1ZnpvhJEEB_3kHWz/s1600/IMG_9104.JPG" height="200" width="171" /></a></div>
<span class="ingredient"><span style="font-size: large;"><span class="name">In a large bowl, beat eggs and sugar together. I used a hand held electric whisk and beat at low and medium speeds alternately for about 8 minutes. The batter should hold a figure of eight in the bowl for a couple of seconds.</span></span></span><br />
<br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name"> </span></span></span><span style="font-size: large;"><span class="instructions"> </span></span><br />
<span style="font-size: large;"><span class="instructions">Put the aluminum pots (or whatever vessels you are using) onto the stove over highest flame. Cover the vessels.</span></span><br />
<span style="font-size: large;"><span class="instructions"><br /></span></span>
<span style="font-size: large;"><span class="instructions">Sift plain flour, cocoa powder and baking
powder into the beaten eggs and fold in gently and as quickly as possible so as to not loose too much of the air beaten into the eggs. Pour in the
vanilla essence and the melted butter and fold in again, till there is no unincorporated flour.</span></span><br />
<br />
<span style="font-size: large;"><span class="instructions">Divide the batter between the cake tins. Quickly remove the lids of the vessels heating up on the stove and pop the cake tin in quickly. Reduce heat to the lowest, cover and bake for about 35 minutes or till </span>a </span><span class="instructions"><span style="font-size: large;">skewer inserted into the centre of each cake comes out clean.
</span><br />
</span><br />
<br />
<span style="font-size: large;"><span class="instructions">Remove cake tins from the vessels and let the cakes cool down for 5-10 minutes in the tins. Then, </span></span><span style="font-size: large;"><span class="instructions">run a knife along the edges of the tins and ease out the cakes. Cool completely on a wire rack.</span></span><br />
<br />
<span style="font-size: large;"><span class="instructions"><u>Chocolate Mousse </u> </span></span><br />
<br />
<span style="font-size: large;"><span class="instructions">I followed the exact method given <a href="http://uktv.co.uk/food/recipe/aid/654152" target="_blank">here</a>.</span></span><br />
<span style="font-size: large;"><span class="instructions"><br /></span></span>
<span style="font-size: large;"><span class="instructions"><u>Assembling the cake</u></span></span><br />
<span style="font-size: large;"><span class="instructions"><br /></span></span>
<span style="font-size: large;">To layer the cake, place it on an
inverted plate. Find the centre on the side of the cake, hold a bread
knife flat against this point(even a slightly titled knife will cause
the layers to be uneven) and divide the cake into two layers with back and forth
motions of the bread knife. Repeat the same for the next cake.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span class="instructions">Place the bottom half of one of the cakes on the cake stand. Using a spoon or a palette knife, spread over some of the mousse in
a layer about 5mm thick, then sandwich with the other half of the cake,
placing it cut side down. Again spread over some mousse over the cake, and repeat with remaining layers till </span>the <span class="instructions">four layers of cake are sandwiched together.</span></span><br />
<br />
<span style="font-size: large;"><span class="instructions">Cover the top and sides of the cake with remaining mousse and smooth it out with a palette knife.</span></span><br />
<span style="font-size: large;"><span class="instructions"><br /></span></span>
<span class="ingredient"><span style="font-size: large;"><span class="name">Notes: </span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">~ The original recipe includes 1/4 tsp of salt in the cake batter. But I skipped it since I was using salted butter. </span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">~ If using an oven, bake the cake in a preheated oven at 180 C.</span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">~ If you, like me, have only one cake tin and are planning to half the recipe and make one cake after the other, then it would be easier to write down the cake recipe with halved quantities of each ingredient. Especially if you are as careless as I am. </span></span></span><br />
<br />
<span class="ingredient"><span style="font-size: large;"><span class="name">~ In the chocolate mousse, you can substitute dark rum with </span></span></span><span style="font-size: large;"><span class="ingredient"><span class="amount">brandy, whiskey, orange liqueur</span>
<span class="name">rum</span>, or 1 tsp vanilla extract as per the original recipe. I added a bit more than the recipe called for just to make sure that the mousse did not taste eggy.</span></span>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy!</span></div>
Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com20tag:blogger.com,1999:blog-4166849617617678486.post-3807844353908675072014-10-14T11:14:00.001+05:302014-10-14T11:15:25.623+05:30One Pot Sausage Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W04Q4pva6XWWqjq9cFgk-sDJ5Qd_MbZ-AwXL4D1NcqGQRLofyEXYSmc589mvUcUE8e9f5wMGo5VCuQCyTR0fJsquaNktoB7onAA7jryGymNR5tqaNfuYYHc2gMzbZClUwfcR__l4BMil/s1600/IMG_2180.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W04Q4pva6XWWqjq9cFgk-sDJ5Qd_MbZ-AwXL4D1NcqGQRLofyEXYSmc589mvUcUE8e9f5wMGo5VCuQCyTR0fJsquaNktoB7onAA7jryGymNR5tqaNfuYYHc2gMzbZClUwfcR__l4BMil/s1600/IMG_2180.JPG" height="1150" width="766.66" /></a><br />
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<span style="font-size: large;">There are women (and men) out there who feel that every meal for their family should include, but not be limited to rice, roti, a vegetarian side, a non vegetarian side, a salad, curd rice and a sweet. There are also super people out there who cook a fresh meal every time instead of re heating left overs. In all honesty, I don't aspire to be one of them. Seriously, this is not a case of sour grapes. It is just too taxing and I would rather spend my free time watching people cook five course meals on TV.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNw0HZxNWV_vwdxcrXVIpqthcBIJg8sKOA-9NTuiCISRigtiZTBwHvPyJZUnC6zqtaY0_2gqwCmgU204mpNvYQMoJUKIWk1rUHUemO0dGA1ZxMqCXMPOxlKf6Kf6hoGiQe9Ls_g2s0MX5/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNw0HZxNWV_vwdxcrXVIpqthcBIJg8sKOA-9NTuiCISRigtiZTBwHvPyJZUnC6zqtaY0_2gqwCmgU204mpNvYQMoJUKIWk1rUHUemO0dGA1ZxMqCXMPOxlKf6Kf6hoGiQe9Ls_g2s0MX5/s1600/IMG_2122.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">This one pot pasta is the kind of meal I would be happy cooking and eating during busy week nights. There is very less cutting and chopping involved, takes only about 25 minutes to be ready from start to finish, and leaves only one pot and a cutting board to be washed up. It has sausages, bacon, melted cheese and tomato. So delicious that everyone is happy.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n3qMFsH4ha5KO6BsKjf_f2hxJgFEEYRr38X-0YudreOWSHM_g5Vea4UOl3_wcVOj5BgfPBFM7De7ndFwgpBw32jCz9EAF9okjh9uMKRYTmpUkmDBRAchghT4r57c8cylEimrDuwMquam/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n3qMFsH4ha5KO6BsKjf_f2hxJgFEEYRr38X-0YudreOWSHM_g5Vea4UOl3_wcVOj5BgfPBFM7De7ndFwgpBw32jCz9EAF9okjh9uMKRYTmpUkmDBRAchghT4r57c8cylEimrDuwMquam/s1600/IMG_2126.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">You will need</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">200 grams rotini pasta</span><br />
<span style="font-size: large;">200 grams mozzarella cheese, cubed</span><br />
<span style="font-size: large;">200 grams sausage, chopped into small rounds</span><br />
<span style="font-size: large;">100 grams bacon, diced</span><br />
<span style="font-size: large;">4 tablespoons ready made pasta sauce</span><br />
<span style="font-size: large;">2 1/4 cup water and two cubes chicken stock (or 2 1/4 cups chicken stock)</span><br />
<span style="font-size: large;">1 teaspoon minced garlic</span><br />
<span style="font-size: large;">To taste, salt and pepper </span><br />
<span style="font-size: large;">1 tablespoon olive oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a large pot. Toss in bacon and fry till crispy. Add garlic and sausage and fry over low heat till sausage browns lightly. Pour in water and powder in the chicken stock cubes, followed by the cheese, pasta sauce and pasta. Mix well, adjust seasoning and bring to boil. Cover and cook over low heat for 15 to 18 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve hot.</span> <span style="font-size: large;">Thank me later !</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com7tag:blogger.com,1999:blog-4166849617617678486.post-65868131272909096942014-10-13T20:16:00.001+05:302014-10-13T20:16:48.291+05:30Fish Balls in Soy Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">It was a glorious day. The morning mist had cleared and the sun shone brightly through the thick trees making the placid lake shimmer. Birds twittered melodiously, fawn skipped around and rabbits sniffed the scent laden air. The world was perfect just as god had intended it to be. <br /><br />Inspite of being the ultimate masterpiece of god's magnificent creation, Eve wasn't happy. She studied her reflection closely in the lake and worried that some of her beauty was gone. Her face had lost its radiance and she spied some fine lines and wrinkles near her eyes, brown spots on her cheeks and even some sticky chip chip. Her hair had five problems and no solution. Her skin tone was uneven with her exposed parts a nutty brown and the rest of it a creamy golden. Eve liked uneven colors only on a zebra. </span><span style="font-size: large;"><span style="font-size: large;">Her underarms were dark and her cheeks burnt with
embarrassment at the thought that Adam might have noticed them when she
raised her hands to get an apple on a high branch the other day. </span>She would have lived with all of this if only her wardrobe was a bit more interesting. But she used the same leaves everyday and she was as bored of them as the trees in autumn.<br /><br />Eve was scared that Adam would loose interest in her. True, there were no other women around, but what if god put Adam to sleep once again and fashioned one more woman out of his remaining ribs? Especially since god wasn't very happy with Eve at the moment. He was still sulking about the raucous party that hell had thrown after the forbidden fruit fiasco.<br /><br />The thought of loosing Adam to an as yet unborn woman gnawed at her soul so much that she decided to take hard and fast action. She sent Adam away to the far side of the forest to fetch some exotic berries. He was reluctant to go because he preferred fishing to foraging. Lazy mutt, sometimes she wondered why she bothered at all. Anyway, Eve shed a few tears and he hurried away just as she knew he would. As soon as he was out of sight, she set to work. <br /><br />The first step was to revive the romance in her marriage along with her lost glow. She made a mud pack out of the mud from the Ponds near her and applied it on her face and neck. The mud was rich in intelligent pro cell complex and immediately regenerated the dead cells on her skin making her look 10 years younger. Her spots visibly reduced, lines smoothened out and her skin turned 7 shades fairer. Flushed pink with her success (and with all the scrubbing involved in removing the Ponds pack), she proceeded to her hair.<br /><br />Eve's hair played a very important role in her fond memories with Adam. In the aftermath of eating the forbidden fruit, while Adam and Eve were seeing each other in a completely different light, Eve's beautiful locks mesmerized Adam more than anything else. She remembered how she used her curls to fashion a moustache for Adam. After every argument, they used to tie their hair together to signal a truce and strengthen their bond. Eve wanted to put an end to the hair breakage, dullness and split ends so she could continue her hair games with Adam. She garn<strike>i</strike>ered some fruit<strike>is</strike> and crushed them into a paste. She hoped that this paste rich in vitamins, minerals, antioxidants, pro keratin, pro v and the rest of it would be the all in one solution she was seeking to all her hair problems. And her wish was granted! Her hair turned long and strong; she had volume, shine and bounce. Yes, she used up some of the berries that Adam had saved for snacking on later but she didn't feel bad about it <i>because she was worth it</i>! </span></div>
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<span style="font-size: large;"><br />Eve splashed some licorice extracts, pure aloe vera and witch hazel onto her armpits and cocoa butter on the rest of her body. </span></div>
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<span style="font-size: large;"><br />It was time to create her new line of clothes. She decided to start with a piece that was understated yet vibrant, chic yet traditional. As her inspiration was nature, she decided the main fabric would be tree leaves with a few flowers and fruits to adorn them. She toyed with the structure of the garment and experimented with proportions till she had it exactly the way she had envisioned. It had the back cut out, side slits and a flattering silhouette and the color made the brown of her eyes pop. <br /><br />Pleased with everything so far, she took a bath in the warm springs. She braided flowers into her hair, dabbed honey onto her lips, rubbed juice from crushed rose petals onto her cheeks and slipped into her new dress. She murmured a word of thanks to god for providing her with all the Forest Essentials required to make things beautiful.<br /><br />Feeling like the most beautiful woman in the world, she waited for Adam to return.<br /><br />And there he was, huffing and puffing, bag of berries in hand and looking, well, tired. Excited, Eve chirped her welcome, paraded back and forth and asked Adam if he noticed anything different. It took a moment for the question to register, and when it did, Adam took a couple of steps back as if he had been threatened. He looked exactly like a bunny caught in a trap. <br /><br /><i>Did you redo the cave - again</i>, he gulped. He looked as lost as he did that day when he failed to notice the new grass mat and stone bench cushions.<br /><br /><i>NO, you wouldn't notice anything about the cave even if there was a herd of elephants in it. I was asking about me. What do you think?</i><br /><br />Adam looked closely. <i>Your tummy looks kind of round</i>. One look at Eve's face and he knew that wasn't the right answer. <i>No wait. Yours cheeks are red. Did you eat the poisonous berries again? Um, no? Um...I don't quite get it. What is it?</i><br /><br />Eve couldn't believe it. How could Adam not notice her radiant face, her luscious hair, the smell on her skin and the little bursts of colour she had thoughtfully added to her look. Angry and hurt, she retreated into their cave yelling that he was not the intelligent human he claimed to be but just some kind of an improvement on the uncouth apes.<br /><br />Taking this as the cue for a headache and no night time action, Adam went to the lake to fish.<br /><br />Eve cried herself to sleep wishing she had a woman in her life who would paint her nails and plait her hair.<br /><br />Fishing rod in hand and loneliness in heart, Adam wished he had another man in his life with whom he could fish and drink root beer in silence.</span></div>
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<span style="font-size: large;">There was <a href="http://indugetscooking.blogspot.in/2013/05/fish-balls.html" target="_blank">a recipe for fish balls I posted a long time back</a>. I wondered if this recipe for fish balls in soy sauce would be mistaken for a repetition. But that's not possible, not unless you are the kind of person who doesn't know the difference between Midnight Blue and Prussian Blue, kind of like Adam. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA97vJ_5ekSdJafLf9boBsHLJku5zSshQnoG_0GmIL70enpEeb1ZFT9W3PnTsxJsicMq_oBjkTaYtIPEz9ttrQIQicSKnJOrBw4sT6GlvYVz6CdDK5i1y32PIjCUEnEC4Rq8SQh1Kp9jo/s1600/Fish+Balls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA97vJ_5ekSdJafLf9boBsHLJku5zSshQnoG_0GmIL70enpEeb1ZFT9W3PnTsxJsicMq_oBjkTaYtIPEz9ttrQIQicSKnJOrBw4sT6GlvYVz6CdDK5i1y32PIjCUEnEC4Rq8SQh1Kp9jo/s1600/Fish+Balls.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Source: Vanitha, <i>most probably</i></span><br />
<span style="font-size: large;">For the Fish Balls:</span><br />
<br />
<span style="font-size: large;">1 tablespoon vegetable oil + oil to deep fry</span><br />
<span style="font-size: large;">2 tablespoons chopped onion</span><br />
<span style="font-size: large;">1 tablespoon chopped ginger</span><br />
<span style="font-size: large;">1/2 tablespoon chopped green chili (or as per tolerance)</span><br />
<span style="font-size: large;">1 cup cooked, flaked and deboned fish such as tuna</span><br />
<span style="font-size: large;">1/2 cup cooked mashed potato</span><br />
<span style="font-size: large;">1 egg (yolk and white separated. </span><br />
<span style="font-size: large;">3/4 cup bread crumbs</span><br />
<span style="font-size: large;">To taste, salt and pepper</span><br />
<br />
<span style="font-size: large;">For the Soy Sauce</span><br />
<br />
<span style="font-size: large;">1 tablespoon vegetable oil</span><br />
<span style="font-size: large;">1 tablespoon chopped onion</span><br />
<span style="font-size: large;">2 teaspoons chopped ginger</span><br />
<span style="font-size: large;">1 tablespoon chopped garlic</span><br />
<span style="font-size: large;">1 teaspoon chili powder</span><br />
<span style="font-size: large;">1 cup fish stock</span><br />
<span style="font-size: large;">1 tablespoon soy sauce</span><br />
<span style="font-size: large;">1/4 cup cold water</span><br />
<span style="font-size: large;">2 teaspoons cornflour</span><br />
<span style="font-size: large;">To taste, salt and pepper</span><br />
<br />
<span style="font-size: large;">Method:</span><br />
<br />
<span style="font-size: large;">To make the fish balls, heat oil in a pan. Saute onion, ginger and green chili till fragrant. Mix in cooked fish and mashed potato. Take off heat and let the mixture cool down. Add egg yolk and mix well with fingers. Shape into small balls the size of a lime. Coat with lightly beaten egg white, followed by a dip in bread crumbs. Let the balls firm up in the fridge for half an hour.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a pan to deep fry on a medium flame. Drop in the fish balls and fry till golden brown. Remove with a slotted spoon and keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For the soy sauce, heat oil in a pan. Add onion, ginger and garlic and saute till onion turns translucent. Add chili powder and saute on a low flame for one more minute. Add fish stock and bring to boil. Add soy sauce. Meanwhile, make a paste of cornflour and water and mix in with the sauce. Boil and add fish balls. Let it cook for five minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve hot.</span><br />
<br />
<span style="font-size: large;">Note:</span><br />
<br />
<i><span style="font-size: large;">~You can make fish stock with the bones and head of the fish.</span></i><br />
<span style="font-size: large;"><i>~You can toast bread to make bread crumbs. Or else use slightly stale bread. I used panko.</i> </span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com18tag:blogger.com,1999:blog-4166849617617678486.post-52162014622666999342014-09-29T21:04:00.000+05:302014-09-29T21:04:13.549+05:30Cheese Samosas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">If we can have Italian origins in the leadership of our democracy, we can also have pizza flavored samosas. There <i>is no rule</i> against it. And you will be surprised at how successful atleast some of these combinations can be.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To make these samosas, you will need:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7 samosa leaves ( 21cm X 7 cm)</span><br />
<span style="font-size: large;">100 grams cheddar cheese, grated</span><br />
<span style="font-size: large;">100 grams mozzarella cheese, grated</span><br />
<span style="font-size: large;">1.5 tablespoon ready made pizza sauce</span><br />
<span style="font-size: large;">2 tablespoon finely chopped capsicum </span><br />
<span style="font-size: large;">Plain flour + water, to make a smooth paste</span><br />
<span style="font-size: large;">Olive oil, to deep fry</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix together cheese, sauce and capsicum.</span><br />
<br />
<span style="font-size: large;">Cut each samosa leaf into 3 squares of 7cm x 7cm dimension.</span><br />
<br />
<span style="font-size: large;">Keep all samosa leaves covered except the piece you are working with so that they don't dry out.</span><br />
<br />
<span style="font-size: large;">Spoon 1 1/2 teaspoon of the cheese mixture onto the centre of the square. Apply plain flour paste along all four edges of the square. Bring all four corners of the square together to enclose the filling. Press edges together to stick them. Don't overwork the leaf or it may tear.</span><br />
<br />
<span style="font-size: large;">Continue till all the leaves and cheese filling is used up.</span><br />
<br />
<span style="font-size: large;">Heat oil in a wok on high flame. Once hot, lower the flame to medium. Drop in the samosas one by one without over crowding the pan. (Since they fry quickly, it would be better to use a small wok, and fry 2-3 samosas at a time). Press over lightly with a spatula so that they remain submerged in oil. Remove with slotted spoon when golden brown and transfer to a plate lined with kitchen paper.</span><br />
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<span style="font-size: large;">Serve your crisp samosas immediately.</span><br />
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">Enjoy!</span></div>
Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com9tag:blogger.com,1999:blog-4166849617617678486.post-60366525008375287302014-09-15T21:23:00.000+05:302014-09-24T08:07:37.957+05:30Everyday Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Awkward moment: When your mom catches you reading the juicy bits of a Harold Robbins novel tucked in your physics text. Or when your dad finds the wad of love letters to your favourite boy band hidden in the same physics text. Or when they finally understand how to check the browsing history on your computer and realize you weren't using it to study the Higgs particle. And they shout at you,<span style="font-size: x-large;"> "<b>I was once your age and I know <i>exactly</i> what you are thinking</b>!"</span><br /><br />What’s that?! Your world turns upside down. "What do you mean you know what I am thinking? My thoughts are not all that clean. But you are aware of that from the browsing history. Surely, that can't mean...you don't mean...that you once had similar thoughts as I do now?"</span><br />
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<span style="font-size: large;">Ofcourse, you don't say all this aloud because you don't
question your parents especially when they are not in the best of moods. But it
opens up a whole new world to you. You suddenly consider the possibility
that the elders in your family weren't born as adults but went through
the same cycle of innocent childhood, rebellious teenage and boring
adulthood as you did. They probably ran around in <i>shimi </i>and <i>valli nikar</i>
and pulled each other’s pigtails when they were kids. During their
teenage, did they worry that their oily face and scary acne would put
off their secret crush? Did their hearts skip a beat when they saw <a href="http://en.wikipedia.org/wiki/Vinod_Khanna" target="_blank">Vinodh Khanna </a>fighting the bad guys and <a href="http://en.wikipedia.org/wiki/Hema_Malini" target="_blank">Hema Malini</a> doing the Basanti
number? And maybe they even failed exams and got mind numbing sermons
from their parents! HA! It isn't easy to imagine that the parents who told
you that you should be more concerned about a potential life partner's
character than his appearance once dismissed a marriage proposal because
the guy was a couple of inches shorter than <a href="http://en.wikipedia.org/wiki/Amitabh_Bachchan" target="_blank">Amitabh Bachchan </a>or the
girl was a couple of inches wider around the waist than <a href="http://en.wikipedia.org/wiki/Rekha" target="_blank">Rekha</a>. </span><br />
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<span style="font-size: large;">The lesson you learn is that you should never yell at your kids that you know every thought going through their heads. Because they are going to assume that you did every forbidden thing they are experimenting with now and unlike you, they will use this knowledge against you. Instead say that the kids in your day, including you, were just so angelic! </span><br />
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<span style="font-size: large;">Recently, when my mom made this chicken curry and told me
this was the first ever curry she learnt to make after marriage, I was
taken by surprise. One, her statement meant that there was a period in
her life - the pre marriage era - when she didn't know how to cook. Two,
it was funny imagining a younger version of my mom learning to cook to
impress my dad. I am sure he was impressed because the curry is a very
good one. And frankly, <i>I </i>was once that age and I know he would have been
happy with the effort even if the curry was the worst he had ever had.</span><br />
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<span style="font-size: large;">To make the curry, you will need:</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">1.5 kg medium sized chicken pieces on the bone, cleaned</span></div>
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<span style="font-size: large;">Onion Paste: 3 medium onions + 1.5" piece fresh ginger + 1 bulb garlic, peeled + 1 sprig curry leaves, ground into a smooth paste</span></div>
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<span style="font-size: large;">Spice mix: 2 tablespoon chili powder + 2 tablespoon coriander powder + 1/4 teaspoon turmeric powder + 1 teaspoon black pepper corns + 1" piece cinnamon + 4 cloves + 2 cardamom pods + 3/4 tablespoon fennel seeds, powdered together</span></div>
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<span style="font-size: large;">2 tomatoes, ground</span></div>
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<span style="font-size: large;">1 teaspoon mustard seeds</span></div>
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<span style="font-size: large;">5 tablespoons oil, coconut oil preferably</span></div>
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<span style="font-size: large;">To taste, salt </span></div>
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<span style="font-size: large;">Method:</span></div>
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<br /></div>
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<span style="font-size: large;">Heat oil in a pot or pan large enough to hold the chicken. Let mustard seeds splutter in the oil. Pour in onion paste and saute on a medium flame till all moisture has evaporated and oil appears on the surface of the mixture. Reduce heat and add spice mix. Continue sauteing till fragrant. The tomato paste needs to go in now and continue with the sauteing till the paste is thick and dark and leaves the sides of the pan. Season as required. Add chicken pieces and mix well so that all the pieces are coated well with the gravy. Cover and cook on a low flame till the chicken pieces are cooked through. Remove lid, adjust seasoning and continue cooking further till gravy is of desired consistency.</span></div>
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<span style="font-size: large;">Notes: </span></div>
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<span style="font-size: large;">It is important to fry the onion and tomato pastes well, or the gravy would taste raw. Add more oil if required while frying. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Serve hot with rice, roti or <a href="http://indugetscooking.blogspot.in/2013/01/kerala-parotta-or-porotta.html" target="_blank">Kerala Parotta</a>.</span></div>
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com12tag:blogger.com,1999:blog-4166849617617678486.post-76501609606759445732014-09-04T18:47:00.002+05:302014-09-04T18:47:43.354+05:30Mathanga Erissery (Pumpkin Curry from Kerala)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">There are very few things I enjoy more than the elaborate Onam Sadhya that is eaten on banana leaves. Nothing beats sitting cross legged on the ground and enjoying five to six servings of rice, each accompanied by different curries, stir fries, steamed vegetables, chutneys, relishes, crisps; followed by a large selection of payasams or sweets. I guess we are supposed to eat in moderation, but well, Onam comes just once a year and I always take full advantage of the sumptuous spread without a single thought about my poor waist.</span><br />
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<span style="font-size: large;">This mathanga curry is one of my favourite <i>ozhichukootan</i>, second only to the <a href="http://indugetscooking.blogspot.in/2011/09/parippu-curry.html" target="_blank">parippu curry</a>. It is a very simple curry to make. You need to puree cooked pumpkin with fresh and roasted coconut. Prepare a tadka, and mix it into the pureed pumpkin, and you are good to go!</span> <br />
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<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You will need:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">150 grams pumpkin (<i>mathanga</i>), cubed</span><br />
<span style="font-size: large;">3 green chilies, slit lengthwise</span><br />
<span style="font-size: large;">1 cup water (approx) </span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/2 of a medium coconut, grated</span><br />
<span style="font-size: large;">1/2 teaspoon cumin seeds (<i>jeera</i>)</span><br />
<span style="font-size: large;">2 garlic pods</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 tablespoon coconut oil (or vegetable oil)</span><br />
<span style="font-size: large;">1 tsp black mustard seeds</span><br />
<span style="font-size: large;">3 dried red chilies, each broken into 2-3 pieces</span><br />
<span style="font-size: large;">3 shallots (<i>kunjulli</i>), chopped</span><br />
<span style="font-size: large;">1 sprig curry leaves</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cook the pumpkin, green chilies along with water an.d salt till pumpkin cubes are done.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a pan, dry roast half of the grated coconut on a low flame till golden brown. Take care to keep shifting the coconut around so it doesn't burn. Once the coconut cools down, puree it along with the remaining coconut, cumin seeds, garlic and cooked pumpkin till smooth. Add water if required so the curry is of pouring consistency. Warm up the mixture and adjust seasoning.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a small pan, heat the coconut oil. Splutter mustard seeds followed by dried red chilies. Add shallots, and curry leaves and fry till shallots turn brown.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour the <i>tadka</i> into the pumpkin. Mix and serve hot with rice.</span><br />
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<span style="font-size: large;">Wish you a very Happy Onam!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com12tag:blogger.com,1999:blog-4166849617617678486.post-29839639617937188712014-08-25T17:05:00.001+05:302014-08-25T18:03:13.207+05:30Plantain Sweet with Caramelized Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I feel horrified when I see someone shake a bottle of soft
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culprit in great leaps and bounds to rescue the bottle, the way a mother would
react when she sees her only child balancing himself on the wall of a 20 feet
deep well. I mean, everyone knows that once the gas escapes, all that is left
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<span style="font-size: large;">I feel an almost similar (but not so strong) emotion when
people waste the best part of a birthday cake on the each other’s face. I would
have my fingers crossed for the corner piece since that has the maximum cream
(or mousse or fudge icing or caramel or whatever goodness people put on their
cakes) when someone decides to take it off and smear it on everyone around.
What a criminal waste!</span><br />
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<span style="font-size: large;">Equally painful it is when I am waxing eloquent about the
deliciousness that is <a href="http://simple.wikipedia.org/wiki/Plantain" target="_blank">plantain (<i>yetakka</i>)</a> and I realize my audience has no clue
because they have never ever tasted one. In my books, that is almost as sad as
vegetarianism. There are so many shops that sell plantain in Bangalore; yet,
mothers seeking out healthy breakfast ideas have not heard of the <a href="http://indugetscooking.blogspot.in/2010/09/steamed-plantain.html" target="_blank">steamed plantain</a>; people seeking out a quick snack to entertain guests don't consider
the <a href="http://indugetscooking.blogspot.in/2011/04/tea-time-at-hospitals-with.html" target="_blank"><i>pazham pori</i></a> or the <a href="http://indugetscooking.blogspot.in/2012/11/stuffed-plantains.html" target="_blank">stuffed plantains. </a>Shocking!</span><br />
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<span style="font-size: large;">If I could have my way, I would force plantain into
everyone's diet. But since that isn't possible, I am trying to coax people into
trying plantains with this recipe for Plaintains with Caramelized coconut.</span><br />
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<span style="font-size: large;">To make this sweet, you need to chop 3 ripe plantains into small pieces. Fry them over low heat in about 3 ~ 4 tablespoons of ghee till cooked through. Keep aside. Into the same pan, add one more tablespoon of ghee. Melt 4 teaspoons of sugar and let it caramelize so it turns golden brown in color. Take off heat and mix in 4 tablespoon of freshly grated coconut. Mix in the plantain, sprinkle over some fresh coconut and enjoy!</span></div>
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com13tag:blogger.com,1999:blog-4166849617617678486.post-3000559438423719522014-08-11T20:05:00.001+05:302014-08-11T20:05:29.952+05:30Bhindi Masala (Okra Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">In India, most women go to bed wondering what to cook for the next day's meals. And it is also their first thought as they wake up, long before the sun looks in through their window. Meals have to be healthy and need to satisfy everyone in the family; be it the husband who needs the food to be tasty but not get in the way of his efforts to attain that six pack goal, or the kids who demand a different thing every nano second, or the mother in law who has made it her life's ambition to find fault with everything you do. I would go as far as saying that women think about meals atleast once every six seconds unlike men who are said to think about eh, um, other stuff during this time frame.</span><br />
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<span style="font-size: large;">As a woman, I can understand your pain even if I don't experience it myself (my mom experiences it for me) and I feel duty bound to give you options when it comes to cooking. And this bhindi masala is a curry that you are going to be super happy about. </span><br />
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<span style="font-size: large;">For this curry, you need to fry plenty of onions till they are a crispy brown. The okra need be to fried as well till tender. Grind spices together and saute with tomatoes to make a beautiful, red curry paste that is bursting with flavour. Bring the curry to boil, and there you are! You would never have imagined it was possible to make something so good with okra.</span></div>
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<span style="font-size: large;"><span style="font-size: large;">Before you go to the recipe, check out the <a href="http://indugetscooking.blogspot.in/2014/07/shahi-paneer.html" target="_blank">giveaway on my blog over here.</a></span></span></div>
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<a name='more'></a><span style="font-size: large;">Recipe:</span><br />
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<span style="font-size: large;">500 grams small okra/<i>bhindi, </i>ends cut off </span><br />
<span style="font-size: large;">4 onions, thin long slices</span><br />
<span style="font-size: large;">250 grams sunflower oil</span><br />
<span style="font-size: large;">1/2 teaspoon mustard seeds + 1/2 teaspoon cumin seeds + 1 pinch fenugreek + 1" piece ginger + 1 bulb garlic pods (small kind) + 2 shallots</span><br />
<span style="font-size: large;">2 medium tomatoes, chopped</span><br />
<span style="font-size: large;">1 glass water</span><br />
<span style="font-size: large;">1 tablespoon vinegar</span><br />
<span style="font-size: large;">1 tablespoon tomato sauce</span><br />
<span style="font-size: large;">To taste, salt </span><br />
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<span style="font-size: large;">Method:</span><br />
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<span style="font-size: large;">Heat oil in a large pan. Fry onions over medium low flame till they are crispy and golden brown. Remove with a slotted spoon and keep aside. In the same oil, fry okra till tender. Do not over fry or they'll become tough. Remove and keep aside.</span><br />
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<span style="font-size: large;">Grind together mustard seeds, cumin seeds, fenugreek, ginger, garlic and shallots into a smooth paste. Add this to the pan and saute over low heat for a few minutes till aromatic. Toss in tomatoes and fry for a couple of minutes. Mix in water, fried onion, okra, vinegar, sauce and salt and bring to boil. Reduce heat and let the curry cook till sauce is thick. Adjust seasoning.</span><br />
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<span style="font-size: large;">Serve with rice, roti or naan.</span> <br />
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<span style="font-size: large;">Enjoy!</span></div>
Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com7tag:blogger.com,1999:blog-4166849617617678486.post-72884334065220199122014-07-12T21:56:00.000+05:302014-07-12T21:56:23.016+05:30Shahi Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMly_cb5fnL69IImkMVJc9vp9OLPKD6PcVikVxadqMNWzM7YW3oG2IkBokAKO-XUxfFSN_o3lydhcneUJy3nEjUdONEzhZU4r5VDumadXp7nqReZYPK3HvcIaFLEZ6HcTSbZMFt7tUtYFD/s1600/IMG_0335.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMly_cb5fnL69IImkMVJc9vp9OLPKD6PcVikVxadqMNWzM7YW3oG2IkBokAKO-XUxfFSN_o3lydhcneUJy3nEjUdONEzhZU4r5VDumadXp7nqReZYPK3HvcIaFLEZ6HcTSbZMFt7tUtYFD/s1600/IMG_0335.JPG" height="1150" width="766.66" /></a><br />
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<span style="font-size: large;">It's been a long time since I blogged, and I would like to thank my millions of considerate readers for not bothering me with emails and comments inquiring about my well being, though I am sure you were worried to tiny bits. </span><br />
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<span style="font-size: large;">Inspite of the long break, I have to start my post on a bitter note. All because of the receptionist at my office who refused to lend me a pen that she was idly twiddling about in her fingers. There I was, with a cheque and a deposit envelope from the nearby ATM and all I wanted was a tiny drop of her ink to write down my account number. But madam wasn't in a mood to share. She looked at me as if I had asked to borrow her husband, declared she had only one precious pen and continued twiddling it about with a smug expression that made me want to throw her across the room.</span><br />
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<span style="font-size: large;"><i>(Deep Breath) </i></span><br />
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<span style="font-size: large;">As I walked back to my cubicle to borrow the elusive pen from my neighbor, shock and shame all over my (rather pretty) face, I couldn't help thinking about Karma, the "whatever you give the world comes back to you" thing. In my case, it's what I didn't give that is the root of all my problems. There I was, on a <a href="http://www.mybmtc.com/" target="_blank">BMTC</a>, laptop bag and fruits of a mindless shopping routine comfortably placed on my lap and the adjacent seat (didn't I say <i>mindless</i> shopping), when a woman asked if she could borrow my pen to sign her bus pass. But I was too lazy to dig it out of my purse. I looked at her with an expression of deep sorrow, declared I didn't have a pen and turned away quickly before she caught my lie. From that day onwards, I have faced a lot of difficulty in getting a pen or any other writing instrument when I needed one. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpIWFIxEEtGSQ_c4rjGLjCgZc-9Fo4izA5TmM8Ha8r5ZxfeNB5SPMCJ6KA8NZYuIgIRZuZS1Tyj-PpTQ8ts9gHSSyarubrHgsDFkabyuhEzFP321v3w_8g2ZFfLulUg0PX9pyzi6NlSiB/s1600/IMG_0384.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpIWFIxEEtGSQ_c4rjGLjCgZc-9Fo4izA5TmM8Ha8r5ZxfeNB5SPMCJ6KA8NZYuIgIRZuZS1Tyj-PpTQ8ts9gHSSyarubrHgsDFkabyuhEzFP321v3w_8g2ZFfLulUg0PX9pyzi6NlSiB/s1600/IMG_0384.JPG" height="1150" width="766.66" /></a></span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">I've heard people say Karma gets you for all your good and bad deeds in the next birth. This means that your fortune this birth is based on what you did the last time you were around. But she is giving me instant punishments for my bad deeds in this birth itself. (Yes, Karma is a she! If she had been a he, he would have been too busy watching the Fifa World Cup 2014 to be chasing around people). That, plus the punishments for whatever cruel deeds I may have committed in my last birth, and my shoulders are sagging slightly with whatever burden she dishes out.</span><br />
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<span style="font-size: large;"><span style="font-size: large;">But what if we have absolutely no control over what
happens to us - in this birth or the next? What if everything is
predetermined by a long bearded someone sitting somewhere on the clouds
above us? It would mean that I was destined to be refused a pen by the
receptionist and it had nothing to do with my act of refusal on the bus
which was destiny as well. (It would also be the reason why I don't
loose weight. What am I supposed to do if many burgers, fries and pizzas
are destined to meet their ends in my mouth?)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU53Phf_9tjUKZXLUXqyzKUbrUaBrYCITY1wGINcIqWJ5EsXRBiI7mwKFDY_LvEFQDmcdKmnLhYyhcH5rzeyoxCzDE6N55tUZ9C7zRoQ0420KGv0wqIZLnHHR4bg5XqZnXIzhj2Xj9aiL/s1600/IMG_0407.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU53Phf_9tjUKZXLUXqyzKUbrUaBrYCITY1wGINcIqWJ5EsXRBiI7mwKFDY_LvEFQDmcdKmnLhYyhcH5rzeyoxCzDE6N55tUZ9C7zRoQ0420KGv0wqIZLnHHR4bg5XqZnXIzhj2Xj9aiL/s1600/IMG_0407.JPG" height="998" width="766.66" /></a></div>
<span style="font-size: large;"><span style="font-size: large;"> </span></span><br />
<span style="font-size: large;"><span style="font-size: large;"> </span> </span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">Either ways, I feel a strong need to please whoever is in charge (Karma/the bearded gentleman) so that I may have better days (if Karma is charge) or the strength to bear whatever is in store (if it all comes down to fate). So </span><span style="font-size: large;"><span style="font-size: large;">I am giving away my copy of "I Love Curry" by Anjum Anand . Yes, it is a used copy,
but I didn't want to overdo things with a brand new book in case anyone got suspicious of my hidden agenda. The book is a delicious collection of 50 curries and 25 accompanying dishes from India. I have tried a few recipes from this book, such as the <a href="http://indugetscooking.blogspot.in/2013/07/mutton-roganjosh-north-indian-lamb-curry.html" target="_blank">mutton roganjosh here</a>, and they are a great mix of tastes to suit all kinds of palette. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD6tBuRPGr9EsHqhqMPK_DDVyuuWLxCFb_jokJozwdr7KuIaNmeLf5_rjdkFfiXBpURV2HINOg0ZG7J3MqkT5tCa62YOuJcDpHGgQb3LKrBh0NrsRvBFxiz6SLYcOAkO5gPUhakf_fuQ3/s1600/IMG_0416.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD6tBuRPGr9EsHqhqMPK_DDVyuuWLxCFb_jokJozwdr7KuIaNmeLf5_rjdkFfiXBpURV2HINOg0ZG7J3MqkT5tCa62YOuJcDpHGgQb3LKrBh0NrsRvBFxiz6SLYcOAkO5gPUhakf_fuQ3/s1600/IMG_0416.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">That's the book one lucky person will get here. To win, </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1) You must have an Indian shipping address</span><br />
<span style="font-size: large;">2) Like my <a href="https://www.facebook.com/pages/Indugetscooking/269203323180487?ref=hl&ref_type=bookmark" target="_blank">FB page here</a>.</span><br />
<span style="font-size: large;">3) & leave a commenton this post!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The results will be announced next month!</span><br />
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<span style="font-size: large;">Meanwhile, I have a delicious Shahi Paneer recipe for you. As the name suggests, this is a royal dish. But for those of you watching your waistline, I have included a few low fat options.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD7WrNCtFPzD8czjxTCxBFDAsprH1GtkxhLeDH-QGYsAvCECjEj_kQR2qV1XZKgBJmnGoGXUdjKNxmz8x5rIGI_EXrlTHo6KjBvi8jud3nLjJ88HYyjNPTvBGmtmeHjXr5ddOUgerob-l/s1600/IMG_0329.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD7WrNCtFPzD8czjxTCxBFDAsprH1GtkxhLeDH-QGYsAvCECjEj_kQR2qV1XZKgBJmnGoGXUdjKNxmz8x5rIGI_EXrlTHo6KjBvi8jud3nLjJ88HYyjNPTvBGmtmeHjXr5ddOUgerob-l/s1600/IMG_0329.JPG" height="1150" width="766.66" /></a> <br />
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<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">400 grams <a href="http://indugetscooking.blogspot.in/2013/07/how-to-make-paneer-and-paneer-bruschetta.html" target="_blank">malai paneer</a>, bite sized cubes</span><br />
<span style="font-size: large;">1/4 cup ghee + 3 tablespoons, extra</span><br />
<span style="font-size: large;">1/4 cup raisins (kismis)</span><br />
<span style="font-size: large;">1/4 cup cashewnuts</span><br />
<span style="font-size: large;">1 cm piece ginger, crushed</span><br />
<span style="font-size: large;">4 cloves garlic, crushed</span><br />
<span style="font-size: large;">1 teaspoon cumin seeds</span><br />
<span style="font-size: large;"> 3 cardamom pods, crushed lightly + 1 cm cinnamon stick, broken into small bits + 2 cloves + 1 bay leaf</span><br />
<span style="font-size: large;">3 small onions roughly chopped and ground into a paste</span><br />
<span style="font-size: large;">1 small tomato, pasted</span><br />
<span style="font-size: large;">1 teaspoon chili powder + 1 teaspoon coriander powder</span><br />
<span style="font-size: large;">2 cups milk</span><br />
<span style="font-size: large;">1 pinch kasuri methi </span><br />
<span style="font-size: large;">To taste, salt </span><br />
<span style="font-size: large;">1/2 teaspoon sugar</span><br />
<span style="font-size: large;">1/2 teaspoon garam masala</span><br />
<span style="font-size: large;">1/4 cup cream</span><br />
<span style="font-size: large;">Chopped coriander leaves, to garnish </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">Heat a tablespoon of ghee in a small wok. Drop in raisins and let them plump up. Remove quickly with a slotted spoon and keep aside. Fry the cashew nuts till they are light brown and keep aside. Heat 2 tablespoons ghee in a large non stick pan. Fry paneer cubes till they are golden and keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat remaining ghee and let the cumin seeds splutter. Quickly, put in the cardamom, cloves, cinnamon and bay leaf. Don't let the spices burn. Put the onion paste and fry for a few minutes till it turns pale golden. Add more ghee if mixture dries. Saute the ginger and garlic along with paste and once it turns darker </span><span style="font-size: large;"><span style="font-size: large;"> and starts leaving the sides of the pan</span>, reduce flame and add chili powder and cumin powder. Continue sauteing for a minute more and pour in the tomato paste. Mix well. Add the paneer pieces, most of the cashewnuts and raisins. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour in one cup of milk, season and wait for the sauce to become thick, stirring every now and then. Mix in remaining milk and kasuri methi. Once the sauce has thickened slightly, sprinkle over garam masala, mix in sugar. Fish out the bay leaf.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Garnish with remaining cashewnuts, raisins, cream and coriander leaves. Serve hot with naan, onion slices and lemon wedges.</span><br />
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<span style="font-size: large;">Notes:</span><br />
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<i><span style="font-size: large;">~ You can replace paneer with tofu</span></i><br />
<i><span style="font-size: large;">~ You can skip frying the paneer and add it directly to the gravy.</span></i><br />
<i><span style="font-size: large;">~ Replace ghee with a mixture of ghee and oil or just oil to cut down the calories</span></i><br />
<i><span style="font-size: large;">~ Cream is optional, and if you decide to skip it, then just use about half a cup more of milk.</span></i><br />
<i><span style="font-size: large;">~ Check out naan recipes <a href="http://indugetscooking.blogspot.in/2013/05/naan-and-tomato-chutney.html" target="_blank">here</a> and <a href="http://indugetscooking.blogspot.in/2013/11/homemade-naan-using-yeast.html" target="_blank">here</a></span></i><br />
<span style="font-size: large;"><i>~ Check out how to make <a href="http://indugetscooking.blogspot.in/2013/07/how-to-make-paneer-and-paneer-bruschetta.html" target="_blank">paneer</a> here. </i></span><br />
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<span style="font-size: large;">Enjoy! </span></div>
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com22tag:blogger.com,1999:blog-4166849617617678486.post-75229651706061469782014-06-25T18:54:00.001+05:302014-06-25T18:54:43.743+05:30Beautiful Me<div dir="ltr" style="text-align: left;" trbidi="on">
<i>IndiBlogger Event: “They say that a picture is worth a thousand words. Can you use
words to describe a great picture? Using words alone, write a blog post
that describes a mouth-watering, perfect meal and how you can make it
more beautiful with Borosil Glassware from <a href="http://www.myborosil.com/" target="_blank">myborosil.com</a>.”</i><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">I don't know when my life began but my first memories are of waking up in a warm, dark and moist place and wondering where I was and more importantly what I was. I was cuddled under a soft cloth and it would have been quite peaceful had it not been for the churning feeling within me which was what seemed to have awakened me. I could feel little bits of air and liquid break into me consistently and before I could decide conclusively whether this was a good thing or bad thing, I realized I was growing. It went on slowly and steadily till I was quite large, perhaps double of what I was to begin with! And that was when it happened, the sound of something opening, a sudden flash of light as the cloth surrounding me was removed and a soft voice asking me if I was ready. Ready for what? The voice pressed a finger into me, informed me I was, slapped me onto a hard and cold surface and started working me up. Surprisingly, I enjoyed how she kept pressing me this way and that for it seemed to make me stronger and stronger. Finally she left me to the uncomfortable gurgling feeling in the dark place and again I felt I was blowing up. I waited for her to be back and for the feel of her fingers on me. I was rewarded for my patience and soon she was dividing me into little balls, brushing a gooey liquid over my smooth surface, sprinkling tiny seeds over me and arranging me neatly on an iron tray. I savored all the attention she gave me but what came next was a total shocker. The voice popped me right into a hot and fuming hell. Yes, that was what it was! I could see red hot pokers beneath me and the heat was literally cooking me inside out. I looked around and realized I was browning all over. When I could bear it no more, the voice took me out of the hell. I was fuming all over at the way I was treated, ofcourse, but she remarked I looked perfect and I couldn't help but feel a little pleased. </span><br />
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<span style="font-size: large;">I looked at myself; yes, I did look nice and golden brown with a lovely sheen all over and I loved the effect the seeds had on me; classy, not a teeny weeny bit over the top. I felt soft and light and boy, did I smell good! The warmest and coziest smell there could ever be; no wonder the voice seemed to like me (inspite of the hell episode, mind you!). By the time she came back, I had completely cooled down. She picked me up and inhaled my warmth deeply. (What did I tell you?) She seemed satisfied and took me into another room and put me down on a lovely tray, placed a knife beside me with a bit of butter on it. She kept shifting the knife around till she seemed satisfied and started taking pictures of me. Yes, as soon as she clicked her machine, a pic of me appeared on another one! I thought the dark, moody pic of me was the best because it lent me a look of mystery. Though, I must say I was in the brightest of spirits. I felt like a super star! This was just the beginning, I was sure I was going places! Millions were going to see me and shots of me in various angles! Wooho!</span><br />
<br />
<span style="font-size: large;">Then she sliced me open. Yes, I was a bit disappointed about that, but atleast the cut was neat. She spread some butter and mayonnaise on my insides and that felt soothing. Then, she carefully arranged plump slices of the reddest tomato (only the best for moi, eh?) followed by thin onion slices. She topped that off with a brown, juicy and moist patty and was that a look of desire, maybe lust that I saw in her eyes as looked at the patty? No, it couldn't be. She surely would have realized that I was the strong one here. Did I become mushy or crumble up as she piled on one thing after the other over me. And if she didn't believe in my strength, she wouldn't have dropped a cheese slice, arranged pickles and plopped ketchup all over! She neatly arranged my top half by the side of my bottom half and I was ready. My bottom half, the creamy mayonnaise over that, the tomato and onion slices, the juicy burger, pickles and sauce arranged nicely on the, what was it, <a href="http://www.myborosil.com/" target="_blank">B-O-R-O-S-I-L</a> tray (Not sure what that was, but I am sure that's the best available). She complemented my looks with a </span><span style="font-size: large;"><span style="font-size: large;">batch of hot fries and tall glass (<a href="http://www.myborosil.com/" target="_blank">Borosil</a> again) of soft drink by my side, </span>and this time, true desire sparkled in her eyes as she surveyed me. She captured my looks once again in various styles, shifting things around me every now and then, removing a napkin here, adding a fork there, top half on, top half off... It was one hell of a photoshoot and by the end of it, both of us were exhausted. She kept everything away, and finally it was just me and her (and the coke and the fries). She carried me away into another room, switched on a screen that kept flashing pictures and made a lot of noise and settled down with me on her lap. She looked at me and the soft desire I saw earlier was replaced by a look of hunger, pure longing. She pressed me down gently, took me in her soft hands and brought me close to her lips. I quivered slightly with excitement. Closer, closer, her lips were gently parting and..............<i>BLEEEEEP</i>..................................</span></div>
Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com8tag:blogger.com,1999:blog-4166849617617678486.post-66253114618024771572014-02-25T21:58:00.002+05:302014-02-25T21:58:15.829+05:30Mini Pavlova<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This was obviously a recipe meant for Valentine's Day. But then I decided that love should be celebrated all through the year and I should post this a few days late just to remind everyone of the promises made on V Day. I assure you, my being late had nothing to do with being </span><i style="font-size: x-large;"><b>inexplicably lazy</b></i><span style="font-size: large;">.</span><br />
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<span style="font-size: large;">Whether you are in love or not, this is one dessert that you'll enjoy. Mini heart shaped pavlova drizzled with melted dark chocolate and filled with whipped cream, cherry pie filling and chocolate sauce; what's not to like?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZ1W62TDLgbsofAdzakr1Bn-o7zLUscpayRwNpyPDcf5CPG7_tnktiIBEPa0HUh1F12r6zN1B8ZiUZ7v8QieiVUqzfkpbcBsrCeEwFnMForAUwoobl_tcF9Dp-qXeCLP5U19w-kkPh6RR/s1600/IMG_0772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZ1W62TDLgbsofAdzakr1Bn-o7zLUscpayRwNpyPDcf5CPG7_tnktiIBEPa0HUh1F12r6zN1B8ZiUZ7v8QieiVUqzfkpbcBsrCeEwFnMForAUwoobl_tcF9Dp-qXeCLP5U19w-kkPh6RR/s1600/IMG_0772.JPG" height="1150" width="766.66" /></a></div>
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<span style="font-size: large;">For the meringue, you need to whip up 3 egg whites in a clean, dry bowl till soft peaks hold. Add 170 grams castor sugar one tablespoon at a time and whisk well after each addition till you can't feel the sugar grit. By the time you have added in all the sugar, the meringue should be glossy and hold stiff peaks. Fold in a teaspoon of cornflour, 1/2 teaspoon vanilla essence and 1/2 teaspoon lemon juice. Pipe the meringue onto parchment paper in whatever shape you like. I drew hearts on the parchment paper and used the drawing as a guide to pipe the mixture. You can simply drop spoonfuls of the mixture onto the parchment paper as well. Drizzle over 35 grams of melted dark chocolate. Bake in a pre heated oven at 100C for 60 - 80 minutes or till the meringue peels away from the parchment paper easily. Open the oven door a bit and leave the meringue in it for a couple of hours.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fill in the meringue with whipped cream, cherry pie filling and drizzle over more melted chocolate or chocolate sauce. I used around two cups of whipped cream and a quarter cup of pie filling.</span><br />
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<span style="font-size: large;">May your heart be full of love all through the year!</span></div>
Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com14tag:blogger.com,1999:blog-4166849617617678486.post-62306307973592674012014-01-31T19:52:00.002+05:302014-01-31T20:34:04.369+05:30Erachi Achar - Beef Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">We malayalees are a very imaginative lot. Which is why we name our children in ways that make them want to jump in front of a super express train. Only in Kerala would Su<u><b>ja</b></u>'s and <u><b>Ma</b></u>thew's kid be called <b>Maja</b>, and Ra<u><b>ni</b></u>'s and Ba<u><b>lu</b></u>'s kid be named Luni. (Thus assuring the world that both parents contributed equally to the birth of the child.) Aprilmon would be the unfortunate boy who made his appearance on earth in April, and Maymol would be the girl who was born in, you guessed it, the month of May! With all due respect to people who make it to the obituary column, the names of the deceased's kids make for some fun reading at times. I came across an Anish, Binish, Danish and<b> Finish </b>brotherhood once. Guess the parents (one of them featured in the paper) had wanted a girl but decided to put a finish to all their trials with the birth of Finish.</span><br />
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<span style="font-size: large;">But these kids who <span style="font-size: large;">are </span>so lovingly named by their parents grow apart from one another in due course of time over petty i<span style="font-size: large;">ssues</span>. "Mother had promised <b>me </b>all her jewellery!",<span style="font-size: large;"> </span>"I want the roadside property, you can have the <i>kandam</i>", "I am not taking care of the old man unless I have more than your share of the bank balance" are frequent complaints.</span><br />
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<span style="font-size: large;">My brother and I don't seem very bothered about money. Atleast I am not, I don't know if he is that noble. When we were kids, and even in our twenties, we <span style="font-size: large;">f</span>ought over the more basic of needs - food. (Guess it wasn't nob<span style="font-size: large;">ility, but</span> our well pronounced animal instincts <span style="font-size: large;">that </span>kept us away from fights over money). This meant that if we had a can of pepsi, we poured it into two glasses<span style="font-size: large;"> and</span> double checked that the level of drink in our glasses was the same<span style="font-size: large;"><i>, </i></span><i>always </i>doing this at eye level to ensure accurate reading. We didn't share like civil beings, no sir. Everything had to divided equally to the last drop and morsel<span style="font-size: large;"> and any <span style="font-size: large;">argument <span style="font-size: large;">was </span>settled through fist fights</span></span>. I had no self control and finished my share quickly. But he kept some leftover so he could eat gloatingly in front of me the next day. Little did he know I would nick a bit, ok, more than a bit every now and then. :D (I have always been the smarter one.<span style="font-size: large;">) </span></span><br />
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<span style="font-size: large;"><span style="font-size: large;">But,<span style="font-size: large;"> when it <span style="font-size: large;">came to <span style="font-size: large;">non ve<span style="font-size: large;">getarian pickles, <span style="font-size: large;">my mother always found excuses to give him more than she gave me. At first, he was away in college<span style="font-size: large;"> while I was at home, so he needed it more than me. Then, by the time I went to college, he <span style="font-size: large;">started working in Banga<span style="font-size: large;">lore. So again he was further away from home tha<span style="font-size: large;">n I was and while he got prawn pickle, I got sardine pickle<span style="font-size: large;">. And finally, when I made it to Bangalore, he pack<span style="font-size: large;">ed his bags and went off to NY! Now he gets huge <i>bharanis </i><span style="font-size: large;">of beef <i>achar </i>and I get only a tiny <span style="font-size: large;">bottle which gets over all too quickly</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">. I am not so lucky all the time<span style="font-size: large;">;</span> sometimes all I am given is a slice of bread to c<span style="font-size: large;">lean up the pan in which the achar is made. The injustice of it all!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;">My only consolation i</span><span style="font-size: large;">s that I have the <span style="font-size: large;">recipe for<span style="font-size: large;"> best beef pickle in the world.</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Recipe:</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 kg beef</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1/2 tsp turmeric powder</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">To taste, salt</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">3 teaspoons mustard seeds</span></span></span><br />
<span style="background-color: black; color: white; font-family: Calibri, sans-serif; font-size: medium; line-height: 20.700000762939453px;">½</span><span style="font-size: large;"> teaspoon fenugreek seeds</span><br />
<span style="font-size: large;">2 garlic pods (around 40 garlic cloves - the small kind), each clove sliced into two </span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1</span></span></span><span style="background-color: black; font-family: Calibri, sans-serif; font-size: medium; line-height: 20.700000762939453px;"><span style="color: white;">½</span> </span><span style="font-size: large;">inch piece ginger, chopped</span><br />
<span style="font-size: large;">2 tablespoons garlic paste</span><br />
<span style="font-size: large;">1</span><span style="background-color: black; color: white; font-family: Calibri, sans-serif; font-size: medium; line-height: 20.700000762939453px;">½</span><span style="font-size: large;"> tablespoon ginger paste</span><br />
<span style="background-color: black; color: white; font-family: Calibri, sans-serif; font-size: medium; line-height: 20.700000762939453px;">½ </span><span style="font-size: large;">teaspoon fennel seeds, powdered</span><br />
<span style="font-size: large;">3 tablespoon red chili powder</span><br />
<span style="background-color: black; color: white; font-family: Calibri, sans-serif; font-size: medium; line-height: 20.700000762939453px;">½</span><span style="font-size: large;"> </span><span style="font-size: large;">teaspoon garam masala powder</span><br />
<span style="font-size: large;">To fry, gingelly oil (sesame oil)</span><br />
<span style="font-size: large;">3/4 cup vinegar, approximately</span><br />
<span style="font-size: large;">2 teaspoons sugar</span><br />
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<span style="font-size: large;">Method:</span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Cut the beef into small pieces, about 3/4 inch cubes. Mix in turmeric powder and salt. Pressure cook without adding water till beef is cooked (but take care not to overcook it). Open lid and boil off any excess water.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">In a large pan, heat oil and deep fry beef in batches over medium heat. Stir every now and then. (Again, do not over cook/fry, or the beef pieces will become tough). Keep fried beef aside.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">In the same pan, add more oil if required so that you have about a cup in it. Add mustard seeds followed by fenugreek seeds and let splutter. Toss in chopped ginger and garlic and fry well. The ginger and garlic pastes need to go in next. Fry till oil separates. Reduce heat and add chili powder, fennel seed powder and garam masala. Saute for a minute. Add meat and mix well so that meat is coated well with the fried paste. Add some oil if the mixture appears dry. Pour in 3 quarter cup vinegar and mix well. Bring to boil and mix in sugar. Take off heat and let cool. Transfer to clean glass jars and store in refrigerator. </span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Notes:</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">~ I know it sounds like a lot of oil and vinegar, but it you don't add so much, the pickle may get spoilt and wouldn't taste quite like a pickle. The recipe quantities are approximate, you may need to add more oil and vinegar if the beef pieces don't seem to be properly coated with the pickling liquid.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">~ If the pickle is meant to travel overseas along with you or your family, then don't add so much vinegar. Once the pickle reaches its destination, add in more vinegar.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">~ Pickle taken out of the fridge doesn't taste as good as it should. So, you can store as much as you would need for a week in a small bottle outside.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span>Enjoy with rice, bread and roti, and don't share with anyone! </span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com28tag:blogger.com,1999:blog-4166849617617678486.post-56350796469725517152014-01-07T21:32:00.000+05:302014-01-08T10:19:00.213+05:30Meen Mappas - Spicy Fish Stew from Kerala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><br /></span><span style="font-size: large;">The holiday season is over, but work hardly comes in, and when it does, it's in a very slow trickle. The mind is about to pop up one of the screen savers it stores in its recesses for such occasions - sometimes the image of a juicy burger or of a creamy chocolate cake, or of <a href="http://en.wikipedia.org/wiki/Mumbai_Police_(film)" target="_blank">Antony Moses</a> and all of his packs from Mumbai Police (though the mind thankfully keeps the ending out to keep things entertaining). But I decide not to let the screen savers take over because they give me this dreamy and far away look that </span><span style="font-size: large;">may not look appropriate in office</span><span style="font-size: large;">. So, I make a massive effort to steer clear of the image of AM that the mind was tempting me with and I concentrate on the more puzzling aspects of life.</span><br />
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<span style="font-size: large;"><br />- Why do we get toffees instead of change from most shops? We are not even given a choice of candy - is it to be the wibbly wobbly strawberry jelly, or the caramel toffee that cements the jaws together? And are <i>these</i> <span style="font-size: large;">candy giving</span> shopkeepers willing to accept toffees instead of change. I have plenty of them nestled against each other in the compartments of my handbag. And unlike <span style="font-size: large;">the shopkeepers</span>, I am willing to give them a choice of color, shape and stage of molten - ness.<br /><br />-<span style="font-size: large;"> W</span>hy do so many women, especially elderly ones stuff <span style="font-size: large;">money</span> into their blouse? I feel the heat come off my ears whenever I see a woman valiantly plunge her hands into her blouse and pull out a purse. Agreed that the rupee is a very fragile<span style="font-size: large;"> curren<span style="font-size: large;">cy</span> but I don't think the <span style="font-size: large;">c</span>ushioning </span>effect<span style="font-size: large;"> in her blouse is going to help in any way</span>. And in the <span style="font-size: large;">rare case that</span> the<span style="font-size: large;"> contents of her purse </span>d<span style="font-size: large;">o</span> need protection, I wish she would simply use bubble wrap.<br /><br />-When a traffic jam stretches from ITPL to El<span style="font-size: large;">ec</span>tronic City, it kills our patience. But hasn't it been proven time and again that honking <span style="font-size: large;">incessantly</span> is not going to magically clear a path for us or turn that red light green? So unless one gets some creepy pleasure out of subjecting everyone to even more misery, why honk<span style="font-size: large;"> like an obnoxious drunk</span>?</span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">- It takes me eons to decipher texts such as "luv u <span style="font-size: large;">u r gr8" or "u mak me laf"<span style="font-size: large;">. I actually google to find the meaning of some these words. (I hope they are updating the Manorama Year Book with these abbreviations</span></span>). My question is,<span style="font-size: large;"> do</span></span></span></span></span></span><span style="font-size: large;"> you actually s<span style="font-size: large;">ave time when you <span style="font-size: large;"><span style="font-size: large;">use such shortcuts<span style="font-size: large;">?</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">-<span style="font-size: large;"> </span>Sup<span style="font-size: large;">erman has finally come to terms with the earthly fashion se<span style="font-size: large;">nse</span> and now wears his underwear <span style="font-size: large;">underneath his clothes. (Or maybe he has ditched it altogether). But <span style="font-size: large;">our</span> boys <span style="font-size: large;">continue to earnestly flaunt the aforeme<span style="font-size: large;">ntioned piece of clothing. Recently, I observed a young fellow on the road pull his pants down a bit <span style="font-size: large;">ensuring that <span style="font-size: large;">the world saw his brand<span style="font-size: large;">, color and make!</span></span></span></span></span></span></span> </span></span></span></span></span><br />
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<span style="font-size: large;">- <span style="font-size: large;">W</span>hy do you think god put Adam, Eve, the Forbidden Tree and the snake in the same garden?</span><br />
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<span style="font-size: large;"><br />Unable to find answers to these puzzles, I pondered over simpler things. Like <span style="font-size: large;">what could <span style="font-size: large;">make a great Keralite breakfast<span style="font-size: large;">, something other than the <span style="font-size: large;">tried and tested mea<span style="font-size: large;">l of </span></span></span></span><span style="font-size: large;">appams and chic<span style="font-size: large;">k</span>en stew.</span></span> And<span style="font-size: large;"> </span>it came to me in <span style="font-size: large;">one</span> glorious stroke of inspiration -<span style="font-size: large;"> </span>bread rolls and Meen Mappa<span style="font-size: large;">s!</span> </span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/2 kg pearl-spot/karimeen </span><i><span style="font-size: large;">(Cut the karimeen into two if they are large)</span></i><br />
<span style="font-size: large;">Coconut oil, to shallow fry</span><br />
<span style="font-size: large;">2 sprigs curry leaves, stalks attached</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Marinade:</span><br />
<span style="font-size: large;">3 cloves + </span><span style="font-size: large;">1 inch piece cinnamon + </span><span style="font-size: large;">1 tsp fennel seeds</span><br />
<span style="font-size: large;">2-3 cloves of garlic</span><br />
<span style="font-size: large;">1 cm piece ginger</span><br />
<span style="font-size: large;">1 tsp chili powder</span><br />
<span style="font-size: large;">1 tsp coriander powder</span><br />
<span style="font-size: large;">1 pinch turmeric powder</span><br />
<span style="font-size: large;">2-3 shallots, sliced</span><br />
<span style="font-size: large;">1/4 tsp pepper powder</span><br />
<span style="font-size: large;">3 tsp vinegar</span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sauce</span><br />
<span style="font-size: large;">1 cup thin, long onion slices</span><br />
<span style="font-size: large;">5-6 cloves of garlic, chopped</span><br />
<span style="font-size: large;">1 inch piece ginger, thinly sliced</span><br />
<span style="font-size: large;">3 green chilies slit lengthwise</span><br />
<span style="font-size: large;">1 tsp red chili powder</span><br />
<span style="font-size: large;">1 tsp coriander powder</span><br />
<span style="font-size: large;">1 sprig curry leaves</span><br />
<span style="font-size: large;">2 cups thin coconut milk (<i>randam paal</i>) extracted from one coconut</span><br />
<span style="font-size: large;">1 cup thick coconut milk (<i>onaam paal</i>) </span><span style="font-size: large;">extracted from one coconut</span><br />
<span style="font-size: large;">1 tablespoon vinegar</span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<br />
<span style="font-size: large;">Grind together all ingredients for the marinade. Make shallow slits on each side of the cleaned fish and apply marinade all over. Let the fish rest for about<span style="font-size: large;"> an</span> hour.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a non stick frying pan. Arrange curry leaves on the pan and place the fish over the leaves. Shallow fry the fish on each side for 3-4 minutes. Remove and keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To make the sauce, drain oil from the pan leaving behind about two tablespoons. Return the pan to heat and tip in onion slices. Saute till soft. Next, toss in ginger, garlic<span style="font-size: large;">,</span> green chilies and curry leaves and saute for a couple of minutes. Reduce heat and add chili powder and coriander powder and fry for a minute. Place the fried fish onto the onion mixture and spoon over some of it over the fish. Pour in the thin coconut milk, adjust seasoning and cook till the fish is completely cooked. Add the thick coconut milk and warm through. Remove from heat. Once the curry has cooled a bit, add the vinegar.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve with bread or appams.</span><br />
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<span style="font-size: large;">Notes:</span><br />
<br />
<i><span style="font-size: large;">~ You can use tinned coconut milk instead of fresh<span style="font-size: large;">ly extracted milk.<span style="font-size: large;"> Be sure to dilute the milk in which you cook the fi<span style="font-size: large;">sh. Once you add <span style="font-size: large;">thick coconut mil<span style="font-size: large;">k, do not boil.</span></span></span></span></span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">~ You can use <span style="font-size: large;">a sliced tomato instead of <span style="font-size: large;">vin<span style="font-size: large;">egar for sourness.</span></span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-size: large;"><i><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">~ The coconut milk makes the curry creamy and </span></span>mildly sweet. Bu<span style="font-size: large;">t I like <span style="font-size: large;">to add a generous pinch of sugar <span style="font-size: large;">at the end. </span></span></span></span></span></span></span></span></span></i> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com13tag:blogger.com,1999:blog-4166849617617678486.post-92049437361051668132013-12-02T16:04:00.001+05:302013-12-02T16:06:26.799+05:30Homemade Pita Bread, Tahini and Pickles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I spent almost half my lifetime in Oman but my experience with Arabic food is very limited. Hardly surprising, because Salalah, the town I lived in was more or less like Kerala. It was surprisingly green for a desert, got the occasional rainfall that the Arabs loved to watch and most importantly, the place was infested with malayalees. I know, I know, the gulf is teeming with our kind but if it hadn't been for the Arab's blatant disregard for family planning, we would have surely outnumbered them in Salalah. The interaction with locals was minimal - the only one I can recall as of now is being chased by a Arab boy till I fell off my cycle. Indians had a separate school, shops and offices were managed by Indians and other nationals and even the hospital and clinics had Indian staff; thereby cultural influence was minimal. So, like all other malayalees, we went to Indian and Indianized Chinese restaurants and places serving Arabic food (if there were any at the time) were totally ignored.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Not to say I haven't eaten any Arabic food at all. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We had the Khubz or Arabic pita bread once in a while. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then there were several delicious shawarma sandwiches that came to their end at my hands. Funnily enough, it was not until I came back to India and my college friend excitedly told me about a new shawarma place that had opened up in Cochin that I came to know that a shawarma was called a, em, shawarma. The sandwich is very commonly available here now, but they all say that it nowhere as good as the original one from the Arab world. Ah, how I would like a bite of it now.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There was the whole grilled chicken available throughout the length and breadth of the town. It was minimally spiced, had crispy brown skin and was mind blowing tender and delicious. Different families gave different names to the grilled chicken. My favourite one was circus kozhi - circus chicken - because of the way the chicken went round and round as it slowly cooked on the rotisserie. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then there were beautiful lamb kababs that was served with a green salad and khubz. I have no idea what these kababs were called, but I remember fighting tooth and nail for the last one left with my brother<span style="font-size: large;">. </span> <span style="font-size: large;">Believe me, they were good enough to die for (or kill for, a<span style="font-size: large;">s almost happened in my family several times).</span></span></span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sadly, I have not had the famed hummus, kibbeh or tasaly. I can only wonder if the Saudi kabsa is in any similar to our own Hyderabadi biryani and if the parippuvada is an offspring of falalef. But wait, with all those blogs out there, I should be able to create at least a few of these dishes at home! </span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Pita Bread</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 teaspoons active dry yeast</span><br />
<span style="font-size: large;">3 teaspoons sugar</span><br />
<span style="font-size: large;">1 1/2 cups warm water</span><br />
<span style="font-size: large;">2 cups whole wheat flour</span><br />
<span style="font-size: large;">2 1/2 cups plain flour</span><br />
<span style="font-size: large;">2 teaspoons salt</span><br />
<span style="font-size: large;">2 tablespoons olive oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk together sugar, yeast and 1/2 cup warm water. Cover and stand in a warm place for 10 minutes or until frothy.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl, mix wheat flour, plain flour, salt, olive oil and yeast mixture. Pour in remaining water little by little and mix well. Knead on a lightly floured surface for about 10 minutes till smooth.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Keep in an oiled bowl, cover with a moist tea cloth and let the dough rise in a warm place till double in size. Divide the dough into 13 balls and let it rise for another 15 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Shape each dough ball into a cylinder, roll it up and flatten into a round disc. Roll out on a lightly floured surface into a 15 cm round.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a pan over medium high. When the pan is hot, cook the pita bread on one side for a minute. Flip over and cook the other side. The bread should puff up while cooking. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can simply apply some olive oil on the hot pita and sprinkle over some dried herbs like parsley, oregano, basil and sesame seeds over it. Or else serve with a tahini sauce and pickle. </span><br />
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<span style="font-size: large;"><u>Tahini</u> is ground sesame seed paste. It is used in many middle Eastern dishes like hummus and also makes a great base for healthy dressings. To make tahini, toast 4 cups of sesame seeds over low flame, tossing the seeds frequently. It should take about 8 minutes. Once the seeds have cooled down, blend the toasted seeds with 8 tablespoons olive oil. Refrigerate in airtight container.</span><br />
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<u>
<span style="font-size: large;">Tahini Sauce with yoghurt</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/4 cup tahini</span><br />
<span style="font-size: large;">1 cup yoghurt</span><br />
<span style="font-size: large;">1 tablespoon lemon juice</span><br />
<span style="font-size: large;">2 tablespoons olive oil</span><br />
<span style="font-size: large;">2-3 tablespoons water</span><br />
<span style="font-size: large;">1-2 garlic cloves (the small kind), grated</span><br />
<span style="font-size: large;">Salt & Pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine tahini, yoghurt, olive oil, garlic and water. Adjust seasoning. Mix in lemon juice before serving.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Note: Adjust consistency as you wish using olive oil and water.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Pickled onions</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 onion, sliced</span><br />
<span style="font-size: large;">5-6 thin beetroot slices (for colour)</span><br />
<span style="font-size: large;">2 green chilies, sliced</span><br />
<span style="font-size: large;">1 cup vinegar</span><br />
<span style="font-size: large;">1/2 cup water</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk together vinegar, sugar and water till sugar is completely dissolved. Pour over onions, beetroot and green chilies. Refrigerate in glass container for atleast two days before using.</span><br />
<span style="font-size: large;">Note: You can add spices for flavor.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i>Ma’a salama!</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
<span style="font-size: large;"><i><br /></i></span>
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com15tag:blogger.com,1999:blog-4166849617617678486.post-10922215127624602292013-11-21T18:06:00.001+05:302014-10-15T20:09:47.476+05:30Chocolate Cherry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I was updating my resume recently and after a bit of counting on my fingers, I noted down a total experience of 8.3 years. I felt kind of low the rest of the day, for apparently no reason and then it hit me. My college years were far, far behind me; I was not <i>quite</i> young anymore; I was, gulp, middle aged! But was I really not young anymore? Weren't things more or less the same as before? Let me see...</span><br />
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<span style="font-size: large;">- It is true that most of my friends have two kids or are planning on the second one. We prefer meeting at home rather than at a mall or cinema because it is not easy to handle cranky, screeching kids outside and frankly, what does one do at malls? Whereas I would have found atleast two tubes of lipstick, a facewash and mascara in their bags earlier, now I am sure to get a feeding bottle, nappy rash cream, diapers and a tiffin box with pieces of<i> dosa</i> in it.</span><br />
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<span style="font-size: large;">- I remember a group of friends who it made it their lives' ambition to try out the same clothes in shops, take pics (I wonder how they managed it without attracting the attention of the ladies whose job it is to count how many pieces of clothing you are taking in), and post them on FB, pout and silly expressions included. Now, all I see are pics of their kids in Halloween costumes if they are settled in the US, or I see the kids bursting crackers in <i>sherwani</i> if they are in India. Come Thanksgiving, I am waiting for all the turkey pics with the in laws in the background!</span><br />
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<span style="font-size: large;">- The moment I step into a cosmetics shop, I am offered anti-aging solutions. Beauticians advice me to adopt the once in two months facial routine.</span><br />
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<span style="font-size: large;">- Gone are the days when I wished I had an hourglass figure. Gym is a means of staying healthy rather than being skinny. And do you get joint pain every now and then, especially when it is cold. What is the right age to start on calcium tablets?</span><br />
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<span style="font-size: large;">- I find young people, their hair style, beads and piercing a tad bit offensive. Maybe that skirt is a bit too short, and why is that boy and girl walking so close together? </span><br />
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<span style="font-size: large;">- I sometimes don't understand the jokes in new generation movies and laugh only because everyone else is laughing and don't want to feel left out.</span><br />
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<span style="font-size: large;">- I finish my lunch within 15 minutes and I eat with people whose hair lines are receding, middles bulging, and clothes expensive. We like to frown at the fresh recruits who sit in large groups and laugh loudly for no obvious reason.</span><br />
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<span style="font-size: large;">- We friends used to be very strict about dividing our expenses. Even the one rupee expenditure had to be divided. (Now there seems to be no more one rupee coins). That was the time when we divided our account balance by the number of days left till month end to know how much we could afford to spend each day. This seems to be one aspect of my life that hasn't changed, unfortunately. My friends however seem to be having money problems of a different kind now. The kind you have when you have too much money. How do you save on taxes? What is the difference between LICs and ULIP? Whats your EMI on the housing loan (of the second house)?</span><br />
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<span style="font-size: large;">- Cleaning up was the last thing we did in hostel, but now we carry a hand sanitizer. </span><br />
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<span style="font-size: large;">- All my favourite songs are being featured in the retro hour. And try as I might, I am not able to remember new tunes and lyrics.</span><br />
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<span style="font-size: large;">I am yet to find the silver lining hidden among those lines, wrinkles and spots that are slowly appearing on my face. My body's decreasing ability to digest carbohydrates probably serves some grand, noble cause, but I am still to come to terms with it. I have no idea about the function of the cool gadgets kids use now a days. And I can't bear mushy Bollywood romance anymore. God, how did I sit through the three hours that Kuch Kuch Hota Hai played on screen, several times? </span><br />
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<span style="font-size: large;">Time is slipping by fast, isn't it? Just the other day I was thirteen. And now I am<i> ...</i>Well, I might as well stop cribbing and have some chocolate cake - while health permits me.</span><br />
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<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For the Chocolate Cake</span><br />
<span style="font-size: large;">(Recipe from the Cadbury's Cocoa Tin)</span><br />
<span style="font-size: large;">2 cups plain flour + extra to prepare tin</span><br />
<span style="font-size: large;">5 tablespoon cocoa powder</span><br />
<span style="font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-size: large;">120 grams butter, at room temperature + extra to grease cake tin</span><br />
<span style="font-size: large;">1 cup powdered sugar</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">1/2 cup milk</span><br />
<span style="font-size: large;">2 drops vanilla essence</span><br />
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<span style="font-size: large;">Method:</span><br />
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<span style="font-size: large;">Preheat oven to 170 degree Celcius.</span><br />
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<span style="font-size: large;">Butter an 8" cake tin and sprinkle some plain flour. Remove excess flour</span><br />
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<span style="font-size: large;">Sift together plain flour, cocoa powder and baking powder.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl, cream butter and powdered sugar till pale. Add eggs, one by one, mixing well after each addition. Mix in milk and essence. Add a third of the flour and mix well. Repeat till all flour is used up. Pour batter into prepared cake tin and bake in oven on the middle rack for 30 to 35 minutes till a skewer inserted into cake comes out clean.</span><br />
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<span style="font-size: large;">Cool cake completely and remove from tin. Layer the cake into two using to and fro motions of a bread knife. I have not layered the cake in the pics because I didn't want to wait too long for my chocolate kick, but this cake is best layered. Also if the cake has risen in the middle, you can level it out with the bread knife. In this way, you can keep the pie filling in the middle. On the other hand, if you want the pie filling to be sliding all over the cake, don't level the cake.</span><br />
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<span style="font-size: large;"><i>Note: The cake is slightly dense. If you want a lighter cake,<a href="http://indugetscooking.blogspot.in/2011/12/sponge-cake-step-by-step-instructions.html" target="_blank"> try this recipe</a></i></span><br />
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<span style="font-size: large;">Chocolate Frosting</span><br />
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<span style="font-size: large;">1 package (around 4 ounces) instant chocolate pudding mix</span><br />
<span style="font-size: large;">2 envelopes dessert topping mix</span><br />
<span style="font-size: large;">1 1/4 cup cold milk</span><br />
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<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;">In a bowl, whisk together dessert topping mix, chocolate pudding mix and milk at medium speed for 2-3 minutes till stiff.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To assemble</span><br />
<span style="font-size: large;">Cake layers</span><br />
<span style="font-size: large;">Chocolate Frosting</span><br />
<span style="font-size: large;">1 can (21 ounces) cherry pie filling</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place one cake layer, flat side down on serving plate. Make a ring about 1 cm high and 2 cm wide on top of the cake layer using 1 cup of chocolate frosting. Reserve 3/4 cup of cherry pie filling; fill centre of chocolate frosting ring with the remaining pie filling.</span><br />
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<span style="font-size: large;">Place second cake layer atop cherry filling. Spoon reserved cherry filling onto the centre of the top layer. Frost the side and top of the cake with remaining chocolate frosting.</span><br />
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<span style="font-size: large;">Chill and serve.</span><br />
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<span style="font-size: large;">Enjoy!!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com15tag:blogger.com,1999:blog-4166849617617678486.post-14399329254706796382013-11-16T13:37:00.001+05:302013-11-16T14:31:43.987+05:30Baingan Bharta - Inspired by the foodie Sachin Tendulkar!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><br /></span><span style="font-size: large;">While I am not a huge cricket fan (I can only remember too well the many fist fights I lost and the many TV programs I had to sacrifice when a match was on), I always crossed my fingers for an Indian victory and I always believed wholeheartedly that Sachin would be the one to lead us to this victory. Even when the score looked bleak, Sachin was the beacon of hope that burnt in our hearts; as long as he stood at the crease, we still stood a chance; we expected him to do his magic and bail us out, or rather, bat the opposition out. It is impossible not to have faith in the man when you live among a billion fans most of whom would readily lay down their lives for him. And what's more, </span><i style="font-size: x-large;">I</i><span style="font-size: large;"> believe my niece is named after Sachin's daughter. (My brother is definitely one of those people who would take a bullet for Sachin). </span><br />
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<span style="font-size: large;">And as I watched Sachin walk off the ground for the last time, I couldn't help but feel a heaviness in my heart. It marks the end of an era in cricket. In this lifetime, we may never again witness his kind of magic in cricket, or any other sport for that matter. Sachin, you are going to be sorely missed. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">By the way, did you know that Sachin is a foodie? Ofcourse you knew that because you are a die-hard Sachin fan and you know what time he wakes up and what brand of toothpaste he uses. But I somehow can't imagine the gentleman who looks so calm and composed in the face of fast deliveries and bouncers saying, "mmm, it's delicious", as he eats raw fish at a Japanese restaurant, or getting his fingers dirty as he enjoys </span><i style="font-size: x-large;">roti</i><span style="font-size: large;"> and </span><i style="font-size: x-large;">prawn masala</i><span style="font-size: large;"> at home, or finding comfort in </span><i style="font-size: x-large;">varan bhaat</i><span style="font-size: large;"> after a particularly difficult day at work. Picture the man you admire not only for the magic he wielded with his cricket bat over the past 24 years but also for his extreme dedication and professionalism trying out snails, eating street food, cooking for the wife and claiming that his mother's curries are the best in the world (atleast, in that respect he is like other men)!</span><br />
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<span style="font-size: large;">I made this baingan ka bharta because my brother tells me it is one of Sachin's favourite dishes. I usually avoid eggplant like the plague, but if Sachin likes it, why shouldn't I?</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Baingan ka bharta is basically mashed and spiced eggplant. You first roast eggplants, mash the soft flesh, and then add it to a sauteed and spiced onion and tomato mixture. It goes well with flat breads like naan or roti.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 eggplant (about 750 grams)</span><br />
<span style="font-size: large;">1 cup onions, chopped</span><br />
<span style="font-size: large;">1 cup tomato, chopped</span><br />
<span style="font-size: large;">1 tablespoon ginger, chopped finely</span><br />
<span style="font-size: large;">4 cloves garlic, chopped finely</span><br />
<span style="font-size: large;">2 green chilies, finely chopped</span><br />
<span style="font-size: large;">1 teaspoon red chili powder</span><br />
<span style="font-size: large;">1 teaspoon cumin seeds</span><br />
<span style="font-size: large;">1/2 teaspoon mustard seeds</span><br />
<span style="font-size: large;">1 teaspoon garam masala powder</span><br />
<span style="font-size: large;">1/2 teaspoon kasuri methi (optional)</span><br />
<span style="font-size: large;">A handful of coriander leaves</span><br />
<span style="font-size: large;">To taste, salt</span><br />
<span style="font-size: large;">3 tablespoons oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Rub oil over the surface of the eggplant and prick all over using a fork. Roast the eggplant by holding it over direct flame. Move it every now and then so that the entire surface of the eggplant get exposed to the flame. Do this till the skin is charred and starts peeling off and the eggplant shrinks. It should take around 20 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">While the eggplant cools, prepare the masala.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a pan and splutter mustard seeds and cumin seeds. Saute onions till translucent. Fry ginger, garlic and green chilies till aromatic. Over low heat, mix in chili powder and add tomatoes. Fry till tomato is mushy and oil separates. </span><br />
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<span style="font-size: large;">Meanwhile, remove charred skin of eggplant and mash the flesh. Toss into pan and mix together. Season, add kasuri methi and cook for about 5 minutes. Sprinkle over garam masala and coriander leaves.</span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">On another note, Sachin, please don't straighten your hair again, we love the curls! </span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com10tag:blogger.com,1999:blog-4166849617617678486.post-22430909942619952022013-11-09T19:39:00.000+05:302013-11-09T19:41:20.060+05:30Homemade Naan (using yeast)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I have posted <a href="http://indugetscooking.blogspot.in/2013/05/naan-and-tomato-chutney.html" target="_blank">the recipe for naan</a> on this space before. It uses baking powder and soda and turned out very good. But then I attempted naan that uses yeast as the leavening agent and I have never looked back. </span></div>
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<span style="font-size: large;">I have used</span><span style="font-size: large;"> this recipe several times, sometimes I apply some garlic butter on it, and sometimes I sprinkle some nigella seeds all over. Coriander and mint leaves are great toppings as well and so is a generous smear of good old Amul butter.</span><br />
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<span style="font-size: large;">However you want to have it, there is no denying that naan is one delicious bread. Soft, light and with some brown bits here and there, naan makes a great accompaniment to North Indian curries and gravies. </span><br />
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<span style="font-size: large;">But if you thought you could have hot, buttery naans only at dhabas, then you really need to try out this recipe. It is surprisingly easy and always yields good results. </span><br />
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<span style="font-size: large;">You will need:</span><br />
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<span style="font-size: large;">500 grams plain flour plus extra for dusting</span><br />
<span style="font-size: large;">3/4 cups lukewarm water</span><br />
<span style="font-size: large;">3/4 cup curd</span><br />
<span style="font-size: large;">3 teaspoons active dry yeast</span><br />
<span style="font-size: large;">3 teaspoons sugar</span><br />
<span style="font-size: large;">3 teaspoons salt</span><br />
<span style="font-size: large;">1 tablespoon oil</span><br />
<span style="font-size: large;">Butter</span><br />
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<span style="font-size: large;">Whisk yeast and sugar with water and stand in a warm place for 10 to 15 minutes till the mixture is frothy.</span><br />
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<span style="font-size: large;">In a large bowl, mix together (or sift together) plain flour and salt. Make a well and pour in frothy water, curd and oil. Mix in the flour. Knead for five minutes till the dough is smooth and soft.</span><br />
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<span style="font-size: large;">Place the dough in an oiled bowl. Cover in a moist cloth and proof in a warm place for 3 hours.</span><br />
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<span style="font-size: large;">Dust your work surface with flour. Knead the dough for a couple of minutes. Divide the dough into small portions about the size of a large lemon. Roll out each portion into a tear drop shape of about half a cm thickness. </span><br />
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<span style="font-size: large;">Heat a skillet or cast iron pan over high flame. Brush some water onto one side of the rolled out dough and stick carefully onto the hot pan. Turn the pan over to expose the other side of the dough to direct flame. Move the pan slowly over the flame till the naan is fully cooked and blisters appear here and there.</span><br />
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<span style="font-size: large;">Remove from the pan and brush on butter.</span><br />
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<span style="font-size: large;">Enjoy hot with a curry such as this <a href="http://indugetscooking.blogspot.in/2013/11/butter-chicken-murgh-makhani.html" target="_blank">butter chicken</a> and onion and lemon wedges.</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com9tag:blogger.com,1999:blog-4166849617617678486.post-75491374244714452662013-11-07T21:07:00.000+05:302019-07-01T12:35:31.318+05:30Butter Chicken - Murgh Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">An ideal world would be one in which all promises are kept, no rules are broken and people truly love and respect each other. </span></div>
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<span style="font-size: large;"><br />But such a world exists only in Karan Johar movies where the men are more gorgeous than Chris Hemsworth, the women's legs are longer than the whole of me and they show all of it, and where love happens in London, Paris or San Fracisco with <i>firangis</i> dancing in the background wearing <i>lehenga</i>s designed by Manish Malhotra. </span></div>
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<span style="font-size: large;"><br />It's all rosy in Mills & Boon novels too, where after 100 pages of keeping passions and emotions in check and denying each other's existence, the lovebirds finally unleash it all and live happily ever after. </span></div>
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<span style="font-size: large;"><br />The world is a beautiful place in my fantasies too. In it, I am 10 kgs lesser than my actual weight.</span></div>
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<span style="font-size: large;">But reality is a far cry from all the mush and the slush. In our world, we have politicians who promise to erase poverty, but instead erase the poor. From their view point, it isn't a grave injustice. They promised to <i>hatao</i> the <i>girib-i</i> and instead <i>hataoed</i> the <i>garib</i>. Shame on us for raising such a hue and cry over a simple 'i'.<br /><br />There is every single rule in place to make sure we may live in our great country with dignity, heads held high, without fear of anyone. But to keep us safe from <span style="font-size: large;">troublemakers</span> who deny us our rights, we need to make hefty payments to the keepers of law, under the table. For everything from the <span style="font-size: large;">birth certificate<span style="font-size: large;"> to the <span style="font-size: large;">marriage certificate to the <span style="font-size: large;">death certificate<span style="font-size: large;"> (wait, isn't <span style="font-size: large;">marriage certificate <span style="font-size: large;">and death <span style="font-size: large;">certificate one and the same?),</span></span></span></span> we have to part with <span style="font-size: large;">our hard earned money. </span></span></span></span></span>(On the other hand, some kind hearted conductors on the BMTC charge us only half the actual ticket cost provided we do not ask for the ticket.)<br /><br />In the real world, there are a few husbands who promise all the love and happiness in the <span style="font-size: large;">universe</span>, but they <span style="font-size: large;">(like the aforementioned law keepers) </span>want payments made under the table <span style="font-size: large;">in exchange.<i><span style="font-size: small;"> (Since this is a family blog, I</span></i><span style="font-size: large;"><i><span style="font-size: small;"> will not use the D word</span></i><span style="font-size: large;"><i><span style="font-size: small;"> to describe such money tr<span style="font-size: small;">ansactions</span>)</span></i>. </span></span>If you do not make this payment<span style="font-size: large;"> (a<span style="font-size: large;">nd even if you do)</span>, <span style="font-size: large;">th<span style="font-size: large;">ey <span style="font-size: large;">are bound to</span></span></span></span></span> find new love in the arms of other women (namely Vodka and Gin)<span style="font-size: large;">.<span style="font-size: large;"> This is turn makes them so </span></span>deranged that they constantly mistake the wife for a boxing bag. Sigh. Guess there is no happily ever<span style="font-size: large;"> after for everyone.</span></span></div>
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<span style="font-size: large;">Did the builders promise to get your apartment ready the year before last, but you are still waiting?<br /><br />Do you know of jewelers who promise their semi precious stones would end all your problems but all they do is put a hole in your pocket?<br /><br />And the mummy who promises to buy chocolates for the son, forgets it, and mixes cocoa powder, butter and sugar to create chocolate at home?<br /><br />You thought I was that mother, didn't you? NO! NO WAY! :P </span></div>
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<span style="font-size: large;">I usually keep my promises and just to prove it, here is the butter chicken recipe I promised when I made <a href="http://indugetscooking.blogspot.in/2013/05/naan-and-tomato-chutney.html" target="_blank">naan</a> before. </span></div>
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<span style="font-size: large;">To make authentic butter chicken, you need to first marinat<span style="font-size: large;">e <span style="font-size: large;">chicke<span style="font-size: large;">n pieces on the bone in Tand<span style="font-size: large;">oori marinade. Let i<span style="font-size: large;">t rest overnight and then grill th<span style="font-size: large;">em till the chicken i<span style="font-size: large;">s tender.<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;">Keep in mind that this grilled chicken needs to go into the makhani gravy</span><span style="font-size: large;">, so resist from <span style="font-size: large;"><span style="font-size: large;">devouring more than one pi<span style="font-size: large;">ece or so. The makhani gra<span style="font-size: large;">vy is a <span style="font-size: large;">rich gravy that uses butter, tomato<span style="font-size: large;"> puree, cashewnuts, cream and spices. Once this is thic<span style="font-size: large;">k and simmering away</span>, the chicken pieces go in and cook for some more time. </span></span></span></span></span></span></span><span style="font-size: large;">And that's your butter chicken - truly, absolutely delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFS1D4C37Nd8QCYO0rcdwTdeJpHaItzDOHwYoEsI3tgn2wEZR-CcxOuXAcdeQsaVVFPiSVgSIOUueNKD23fY3qsXH5Le5X7NOMigDcmX9DHHQuK3UJ5_6V2tuQXhBBrsmTrTsDSynhUpV/s1600/IMG_9658.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="1150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFS1D4C37Nd8QCYO0rcdwTdeJpHaItzDOHwYoEsI3tgn2wEZR-CcxOuXAcdeQsaVVFPiSVgSIOUueNKD23fY3qsXH5Le5X7NOMigDcmX9DHHQuK3UJ5_6V2tuQXhBBrsmTrTsDSynhUpV/s1600/IMG_9658.JPG" width="766.66" /></a></div>
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<span style="font-size: large;">Reci</span><span style="font-size: large;">pe:</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">800 grams chicken pieces<span style="font-size: large;"> (I used 4 leg and thigh pieces on the bone)</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><u>Tandoori Chicken</u></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">800 grams chicken pieces</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> (I used 4 leg and thigh pieces on the bone)</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Juice of half a lemon</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">To taste, salt </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 to 1<span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">½</span></span> tablespoon red chili powder</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<![endif]--><span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">½</span> </span>teaspoon coriander powder<br />
1 tablespoon chopped garlic + </span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">½</span></span><span style="font-size: large;"> tablespoon chopped ginger</span><br />
<span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">½</span> </span><span style="font-size: large;">teaspoon mustard seeds</span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">
1 teaspoon cumin seeds</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">¼</span></span> teaspoon fenugreek seeds</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 27px;">¼ </span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">teaspoon nutmeg</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">1 ½</span></span> teaspoons garam masala</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;">1 teaspoon dry mango powder / a small piece of dry mango peel</span><br />
<span style="font-size: large;"><span style="font-size: large;">1½</span></span><span style="font-size: large;"> teaspoons of powdered black salt</span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1</span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">½</span></span> teaspoons of powdered rock salt</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 teaspoon chickpea flour (besan)</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 tablespoon oil<br />
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<![endif]-->cup hung curd</span> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;">Red coloring (optional) </span> </span><br />
<span style="font-size: large;"><span style="font-size: large;">Melted butter</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: large;">Method:</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: large;">Rub lemon juice and salt into chicken. Grind together the dry ingredients listed above into a fine powder. Add curd, oil, ginger and garlic and blitz into smooth paste. Pour this marinade onto the chicken pieces and coat thoroughly. Cover and let it rest in refrigerator overnight.</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: large;">Preheat oven to 180 C. Place chicken pieces on grill, and keep a tray on the lower rack to collect drippings.Grill for 10 - 15 minutes on one side, brush chicken pieces with melted butter, turn them and grill for a further five minutes till done. Keep aside.</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: large;"><i>Note: The list of ingredients gives the tandoori chicken its authentic flavor. Even if you don't get all of them, it would be really nice to have ateast ginger, garlic, chili powder, cumin seeds, garam masala, black salt, curd and lemon juice.</i></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: large;"><u>Makhani Gravy</u></span></span><br />
<span style="font-size: large;"><span style="font-size: large;">(Refer to my earlier post for tandoori chicken recipe. )<u><br /></u></span></span>
<span style="font-size: large;">400 grams ripe tomatoes</span><br />
<span style="font-size: large;">4 tablespoons butter</span><br />
<span style="font-size: large;">1 large onion, chopped</span><br />
<span style="font-size: large;">3/4 tablespoon ginger paste</span><br />
<span style="font-size: large;">1 tablespoon garlic paste</span><br />
<span style="font-size: large;">2 tablespoons green chili, finely chopped </span><br />
<span style="font-size: large;">1 tablespoon red chili powder</span><br />
<span style="font-size: large;">5-8 cashewnuts (Blitz the nuts with a 2-3 tablespoons of water)</span><br />
<span style="font-size: large;">1 teaspoon kasuri methi, crushed (Dried fenugreek leaves)</span><br />
<span style="font-size: large;">1 teaspoon garam masala</span><br />
<span style="font-size: large;">1/2 teaspoon sugar</span><br />
<span style="font-size: large;">1/4 cup cream</span><br />
<span style="font-size: large;">A handful of coriander leaves and butter, to garnish</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut a shallow cross into bottom of each tomato and put them into a pot of boiling water. Drain after a minute and remove tomato skin. Puree them.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large pan, melt butter. Toss in chopped onion and saute till soft. Next saute the ginger and garlic paste along with green chilies till aromatic. Pour in pureed tomatoes and let simmer, stirring continuously till mixture leaves the sides of the pan and oil appears on top of the mixture. Add chili powder and kasuri methi and stir for a minute. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add tandoori chicken (check my previous tandoori chicken post for recipe), any leftover marinade, and all drippings collected in baking tray. Pour in half cup hot water and cashewnut paste, sprinkle over garam masala, sugar, some coriander leaves and mix together. Cook for five minutes, mix in cream and remove from heat.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Garnish with coriander leaves and butter.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve hot with <a href="http://indugetscooking.blogspot.in/2013/05/naan-and-tomato-chutney.html" target="_blank">naan</a> or white rice.</span><br />
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<span style="font-size: large;">By the way, I made some delicious yeasted naan recently. I will share the recipe for it soon, Inshalla. Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com11tag:blogger.com,1999:blog-4166849617617678486.post-60310428457640453272013-11-01T20:53:00.003+05:302013-11-02T18:56:34.927+05:30Gajar ka Halwar - Carrot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><em><br /></em></span><span style="font-size: large;"><em>Diwali deepon ka thyohar hai</em> (Diwali is the festival of lights). </span><span style="font-size: large;">My class 2 essay on diwali hardly prepared me for the <em>dhamaaka</em> that the festival actually is.</span><br />
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<span style="font-size: large;">I had my first taste of Diwali eight years back, in Hyderabad. I had gone to Dadoos, my favourite sweet shop, to get a couple of <em>jalebi</em>s. The shop was crowded to the limit, and as I waited in the long queue, I wondered about how much money people readily parted with, for all kinds of sweets, nuts and other savories during the festive season. The sales went on at a feverish pitch, with orders being shouted over the counter, sales men helping shoppers carry their purchase to awaiting vehicles, and new merchandise being brought in. I realized I had chosen a poor time to buy two tiny <em>jalebi</em>s, but before I could move out, I had reached the head of the queue. "Two <em>jalebi</em>s", I stammered to the shop keeper. He shot me an incredulous look, but wasted no time in yelling out the order. I was just glad I was not shouted at.</span><br />
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<span style="font-size: large;">As evening approached, the sound of crackers could be heard everywhere and houses were decorated with lighted diyas. There were people of all ages lighting up fireworks everywhere - from the streets to the relative safety of their courtyards. What with the kids holding sparklers, the defeaning bombs going off every now and then, the sparkling flower pots that reminded me of christmas trees and the wide variety of beautiful and noisy firework display everywhere, it was impossible not to get sucked into the festive spirit. I watched with growing awe as the evening unfolded into a visually stunning display of lights that brightened up the entire night sky and went on till the wee hours of the morning. If the celebrations on the return of Lord Rama from his 14 year exile in the forest, after the defeat of Raavana are remotely comparable to the celebrations now, I am sure he must have felt overwhelmed.</span><br />
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<span style="font-size: large;">I will leave you to the your preparations with a simple sweet recipe that you could try out this diwali. </span><br />
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<span style="font-size: large;"><u><em>Gajjar ka Halwa</em> (Carrot pudding)</u></span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">1 kg carrots, grated (About 8 tighly packed cups of grated carrot)</span><br />
<span style="font-size: large;">4 cups whole milk (1 litre)</span><br />
<span style="font-size: large;">1/4 cup ghee/clarified butter</span><br />
<span style="font-size: large;">1<span style="font-family: 'Times New Roman', serif; font-size: 18pt; line-height: 27px;">½ </span>cup sugar</span><br />
<span style="font-size: large;">50 grms raisins/kismis</span><br />
<span style="font-size: large;">50 grms cashewnuts or badaam</span><br />
<span style="font-size: large;"><span style="font-family: 'Times New Roman', serif; font-size: 18pt; line-height: 27px;">½ </span>tsp cardamom powder</span><br />
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<span style="font-size: large;">Method:</span><br />
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<span style="font-size: large;">Fry cashewnuts or badaam in a tablespoon of ghee till lightly brown. Fry raisins for a few seconds till they are plump and keep aside.</span><br />
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<span style="font-size: large;">Pressure cook the grated carrot and milk till you hear one whistle. Let steam escape naturally and then heat the carrot mixture on medium flame, stirring continuously, till all the milk has been absorbed.</span><br />
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<span style="font-size: large;">Add the remaining ghee, sugar and keep stirring for a few more minutes. Reserve a few nuts and raisins to garnish and mix in the rest.</span><br />
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<span style="font-size: large;">I think </span><em style="font-size: x-large;">gajjar ka halwa</em><span style="font-size: large;"> tastes best when it is warm. It could be served with icecream, whipped cream or as is.</span><br />
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<span style="font-size: large;">PS: Thankyou Qya for grating the carrots for me!</span><br />
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<span style="font-size: large;">Have lots of fun this Diwali, and a great year ahead !!!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com16tag:blogger.com,1999:blog-4166849617617678486.post-16552423570732836622013-10-19T10:54:00.003+05:302013-10-19T13:08:57.084+05:30Blueberry Cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijulSqVsXWDHntQGGIJITafAuskZF-s3F0xcSrTfR7FKza-iAZgJYS-lqdeF-sPgLe37dv74Kx5HUTLl4Nz5e2QDkoFL5yphRk-X09ADoo8QMJQremh-vROcQXVzFUEntlBe3KFfuoH4gL/s1600/IMG_9167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="1150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijulSqVsXWDHntQGGIJITafAuskZF-s3F0xcSrTfR7FKza-iAZgJYS-lqdeF-sPgLe37dv74Kx5HUTLl4Nz5e2QDkoFL5yphRk-X09ADoo8QMJQremh-vROcQXVzFUEntlBe3KFfuoH4gL/s1600/IMG_9167.JPG" width="766.66" /></a></div>
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<span style="font-size: large;">For someone who has no access to blueberries, I have bookmarked a lot of recipes that feature <span style="font-size: large;">them</span> as the star ingredient. </span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">What I love about these berries is the <span style="font-size: large;"><span style="font-size: large;">violent</span> violet colour they give to <span style="font-size: large;">desserts. Imagine a <span style="font-size: large;">buttery blueberry muffin that has swirls of <span style="font-size: large;">beautiful violet. Or an icecream that threatens to color your l<span style="font-size: large;">ips as you <span style="font-size: large;">taste its intense and creamy flavour. <span style="font-size: large;">A</span> cool and mellow blueberry lassi that you can share wi<span style="font-size: large;">th your girlfriends. Definitely lovely.</span></span></span></span></span></span></span></span></span></span> <span style="font-size: large;">And a quick search tells me that it is not just a pretty fruit but also has a whole lot of health benefits<span style="font-size: large;"><span style="font-size: large;">!</span> They are packed with anti oxidants, fight heart diseases, improve memory and <span style="font-size: large;">may help fight cancer.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip54tNpfaPRs3S_3eR3CSkaCW8PAYEIYS-0NTQlOxyt1ANbeyhdc-pgSjCX1AMlNQCgcVAVN8KyYVEjpKApvMOgNHAhg5AepXV7xsP6Eny4lQC8aDg9Bncu3HUEJHN1-AQTHeFexjC2gUe/s1600/IMG_9134.JPG" imageanchor="1" style="font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="1150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip54tNpfaPRs3S_3eR3CSkaCW8PAYEIYS-0NTQlOxyt1ANbeyhdc-pgSjCX1AMlNQCgcVAVN8KyYVEjpKApvMOgNHAhg5AepXV7xsP6Eny4lQC8aDg9Bncu3HUEJHN1-AQTHeFexjC2gUe/s1600/IMG_9134.JPG" width="766.66" /></a></div>
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<span style="font-size: large;">I am not the only one with a blueberry fascination. I have friends<span style="font-size: large;"> who have on <span style="font-size: large;">several occasions expressed their <span style="font-size: large;">desire<span style="font-size: large;"> to</span></span></span> get hold of some berries <span style="font-size: large;">so they could</span> try <span style="font-size: large;">out one recipe or the other. </span></span>In fac<span style="font-size: large;">t, on<span style="font-size: large;">e of <span style="font-size: large;"><span style="font-size: large;">them</span> </span></span></span>says she shed tears of joys when she saw fresh blueberries for the first time ever in Lulu Mall, Cochin. And that is saying something, since she is kind of like our Manmohanji when it comes to expressing herself. That is the effect of the<span style="font-size: large;">se lovely berries.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFarheEooYFBiI-Zzk4RtAzmBS3JKRWvv6EUnwOKsW-2WNMWMohGIvaAzunD1naXsrQbiQyL64HqiscCwoeB3gcYEIvWfCfFUZKQVAyklUaSSKOrndOAAmrKdhyphenhyphenKUrZR3uiCuk86R85-4/s1600/IMG_9155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="1150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFarheEooYFBiI-Zzk4RtAzmBS3JKRWvv6EUnwOKsW-2WNMWMohGIvaAzunD1naXsrQbiQyL64HqiscCwoeB3gcYEIvWfCfFUZKQVAyklUaSSKOrndOAAmrKdhyphenhyphenKUrZR3uiCuk86R85-4/s1600/IMG_9155.JPG" width="766.66" /></a></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">I was <span style="font-size: large;">very</span> excited when I got hold of a bag of dried blueberries (obviously). Taste wise, they <span style="font-size: large;">disappointed me slig<span style="font-size: large;">htly because they were<span style="font-size: large;"> a sweeter version of raisins (kismis), and I like kismis better! I expect the fresh ones are nicer. <span style="font-size: large;">Anyway</span>, a large bag of berries mean<span style="font-size: large;">t I could t<span style="font-size: large;">ry out quite a few recipes<span style="font-size: large;">, and here is the first of them.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><u>Blueberry Cupcakes</u></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">(Makes 12 cupcakes)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">140 gram castor sugar/super fine sugar</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">125 butter cubed, at room temperature</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2 eggs at room temperature</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">140 grams plain flour</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1/2 tsp baking powder</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">125 grams dried blueberries</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2 tbsp milk</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 tsp vanilla essence</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Powdered sugar, for dusting</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Method:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Preheat oven to 180 C.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Line a muffin tin or 12 cupcake molds with liners.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;">Cream the butter and castor sugar in a bowl till light and fluffy. Beat in the egg one at a time. Sift together plain flour and baking powder and fold into the mixture. Next, fold in blueberries, milk and vanilla essence.</span><span style="font-size: large;">Spoon a generous tablespoon of cupcake dough into each cupcake liner.</span><br />
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<span style="font-size: large;">Bake in pre heated oven for 25 minutes or until golden brown. Let cupcakes cool completely. </span><br />
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<span style="font-size: large;">Once cupcakes have cooled, dust with powdered sugar or icing sugar.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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Induhttp://www.blogger.com/profile/04736647660276545024noreply@blogger.com13