tag:blogger.com,1999:blog-21137863750413320542024-02-08T14:18:06.415+08:00Rajdeep's CookeryWhere the belly rules the mind!!!Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2113786375041332054.post-15940834840781364912011-11-10T02:15:00.000+08:002011-11-10T02:15:20.065+08:00PAZHAM PORI/ETHAKKA APPAM/BANANA FRITTERS - A regular easy snack and a little more...!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>After a short unintentional break from blogging, here I come with one of the easiest tea time snack - 'Pazham pori'/'Ethakka appam', an authentic Kerala cuisine.</em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaaIPgbPxhcqjDovElEmqdWHPXhIII2OGUJWa2flzxuXbWRSMUTdcY8WnTxJpG3M5HyAxywUiWGRnRQncA-TC9UYf4CBcd8DbAgyG-42R9smB1lXckcEn8zDZyGJK2qS2AKic1UL6hEA-/s1600/DSC01025+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaaIPgbPxhcqjDovElEmqdWHPXhIII2OGUJWa2flzxuXbWRSMUTdcY8WnTxJpG3M5HyAxywUiWGRnRQncA-TC9UYf4CBcd8DbAgyG-42R9smB1lXckcEn8zDZyGJK2qS2AKic1UL6hEA-/s640/DSC01025+-+Copy.JPG" width="592" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">This is one of the easiest snacks which you would find in most of the households, bakeries, tea stalls in fact everywhere in Kerala. </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The only variety of banana used for this snack is called Ethapazham in Malayalam and Nenthram pazham in Tamil. The raw plantain is used for making chips, powdered and used as baby food and in many other savouries, whereas the ripe ones go for sweets and snacks.</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS </u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">2 ----- ETHAPAZHAM</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1cup ----- MAIDA </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1/2 cup -----RICE POWDER (may omit if not available) </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">2tsp ----- SUGAR (add more if the fruit is not sweet enough)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1tsp ----- JEERA (Optional)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1/2tsp ----- SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">A pinch ---- TURMERIC (for colour)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Coconut Oil to deep fry </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><u><strong>METHOD</strong></u></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Cut the banana into half and again into half vertically</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcFS3GE0BmjlPOsHGycAU-wELmYp9Az5InxrVU8YOAhEU2_a1gisz679IoQdU3hyphenhyphenIy0O3lw77ZNl5D0FBIEjkzXP-VHphKohGtQuTTKRYg8TeZRWP4KdQ0Ea2X9QlWYV4_o1APsYeazYq/s1600/blog1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcFS3GE0BmjlPOsHGycAU-wELmYp9Az5InxrVU8YOAhEU2_a1gisz679IoQdU3hyphenhyphenIy0O3lw77ZNl5D0FBIEjkzXP-VHphKohGtQuTTKRYg8TeZRWP4KdQ0Ea2X9QlWYV4_o1APsYeazYq/s640/blog1.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Make a slightly thick batter by mixing maida, rice flour, sugar, jeera, salt, turmeric and enough water</span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Check for salt and sugar then dip the pieces of banana in the batter</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnl1yiTiuFvZzKORuGA5FOeUUfc8od7l9q-QDAmuAq7A0HKRcoxblHaKjcvKnPQx0MRfNfkgU0lgrhALK7o4fsfMjpKkuCNaR9SCA0H8PaG4_DO1q3UnkQhKdXtqspFQzPJxFBbICYFd0/s1600/blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnl1yiTiuFvZzKORuGA5FOeUUfc8od7l9q-QDAmuAq7A0HKRcoxblHaKjcvKnPQx0MRfNfkgU0lgrhALK7o4fsfMjpKkuCNaR9SCA0H8PaG4_DO1q3UnkQhKdXtqspFQzPJxFBbICYFd0/s640/blog2.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Heat the coconut oil until hot, but not smoking hot. Slowly drop in the plantains dipped in batter</span></em></div></li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Deep fry on both sides until golden brown. Drain on a kitchen paper. Serve hot</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N5srRNLQO_-wqZjLIxAyf8ML_NiCx4Ji_ajlbXy3TF5hLglHC_7J7nPmA93osdMU-aCiSWAwI-9rGJXOoOlFhnZqwVkJKU9QkTsEJ3YFmXqiaobcDnImUUJE2ueEJjt2pkpILDSg5QWq/s1600/blog3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N5srRNLQO_-wqZjLIxAyf8ML_NiCx4Ji_ajlbXy3TF5hLglHC_7J7nPmA93osdMU-aCiSWAwI-9rGJXOoOlFhnZqwVkJKU9QkTsEJ3YFmXqiaobcDnImUUJE2ueEJjt2pkpILDSg5QWq/s640/blog3.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">By adding rice powder the appam remains crsipy from outside and soft inside</span></em></div></li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="color: purple; font-family: Georgia; font-size: x-large;">Ok, so you have some batter left out??? don't throw away! It makes a snack by itself..........how?</span></em></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRAsVp4VvVomwf3GsU0JRVkXbly-tFIzEooucTtFaFhM_gYOprHwi_6JXjUOxQoiIybdoAqkWjJodEwGqpQNJwcev_eUngM-xoXVR1hqPGWK5bz34PddcE3Vu5mbPy496qnFbTzk3Qtm3/s1600/DSC01043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRAsVp4VvVomwf3GsU0JRVkXbly-tFIzEooucTtFaFhM_gYOprHwi_6JXjUOxQoiIybdoAqkWjJodEwGqpQNJwcev_eUngM-xoXVR1hqPGWK5bz34PddcE3Vu5mbPy496qnFbTzk3Qtm3/s640/DSC01043.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Add 1tsp sugar to the left out batter and 1/2tsp baking powder. Mix well and pour it on a greased and hot paniyarm chatti </span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Cook on both sides and remove. A fresh, crispy and soft snack is ready in no time!</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQhkPwz8fy_dOxwK1IbK3pOCRsmtQxnPTweFd7dSxDZCJUrQyIb1mw9LFNlIFV5rXQYbaAgCR8P3Im6JDFUU2p0dQ6DWL2t7akYXE4F04JIkSDBbIItjw6gi8cXbVHW2Jj7JrdxPuOMWr/s1600/blog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQhkPwz8fy_dOxwK1IbK3pOCRsmtQxnPTweFd7dSxDZCJUrQyIb1mw9LFNlIFV5rXQYbaAgCR8P3Im6JDFUU2p0dQ6DWL2t7akYXE4F04JIkSDBbIItjw6gi8cXbVHW2Jj7JrdxPuOMWr/s640/blog4.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="color: purple; font-family: Georgia; font-size: x-large;">For people who cannot digest oily food, try the steamed version of this ethapazham. It's healthy, soft to digest with all its nutrition intact</span></em></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Wash the ripe banana and trim the edges. Cut the banana into three equal parts. Place it on an idly maker or steamer and steam for about five minutes</span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Once done remove from the steamer or else it turns mushy. Peel the plantain and serve warm or cold.</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ui-R8Hp0BEfZGJhUO-IxMZ9MR8ufRi5Mbdx5xwIReSsJgB2fiVgIEe_bJiPGCKnS2WJSGJ8IB0hC-XANJiXRDIpdG43idXBODFiwg-cfoIX1Q-MjM-G9a5k_IBe5gaKkmn1-m6KwFDCA/s1600/blog5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ui-R8Hp0BEfZGJhUO-IxMZ9MR8ufRi5Mbdx5xwIReSsJgB2fiVgIEe_bJiPGCKnS2WJSGJ8IB0hC-XANJiXRDIpdG43idXBODFiwg-cfoIX1Q-MjM-G9a5k_IBe5gaKkmn1-m6KwFDCA/s640/blog5.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"> </span></em> </div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com24tag:blogger.com,1999:blog-2113786375041332054.post-1081573366543091852011-09-29T18:58:00.000+08:002011-11-09T00:53:42.089+08:00THENGA CHAMMANTHI - Simple Coconut chutney for Idly/Dosa : First Blog Award<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeShvAfYiJ7Y3NbUS5XLWJdkom_krgjdHScb5JYQtsO1c1uJTvqq3fw2iQbSll74o5Z1R8OM2CRZerSqbJsZnTNGqJ90Ukuc52Mc9gIfayj9Q6UOfGMsa5KvlqeWRXpYPJQ9fJwtMq4XN/s1600/editDSC00297+-+Copy-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeShvAfYiJ7Y3NbUS5XLWJdkom_krgjdHScb5JYQtsO1c1uJTvqq3fw2iQbSll74o5Z1R8OM2CRZerSqbJsZnTNGqJ90Ukuc52Mc9gIfayj9Q6UOfGMsa5KvlqeWRXpYPJQ9fJwtMq4XN/s640/editDSC00297+-+Copy-1.jpg" width="562" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">I'm so used to Tamil Nadu style of eating idly and dosa with a mix of chutney and sambar. I like a combination of thick coconut chutney and a thin sambar with those 'malligai povu idlis' and the crispy 'nei roast'. </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">When this cannot be a regular affair I like to have the Kerala style simple thenga chammanthi, which goes very well with idly and dosa. </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 cup ----- COCONUT (grated or diced)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1tsp ----- RED CHILLY POWDER</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 ----- DRY RED CHILLY </span></em></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZKwO8LLYrfhaT_jjSG8HFfM39unbKybSDbPImcCZr0IFyfwT3xhdJo9Aom5bKC_Hvbe_4Q4i_oSiW-881tZwhcxy2fCAUz6mnizsMJDfXbrts8IeTqXC7PQrEzpUNq94cJEVpZq7V0ZX/s1600/editDSC00296-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZKwO8LLYrfhaT_jjSG8HFfM39unbKybSDbPImcCZr0IFyfwT3xhdJo9Aom5bKC_Hvbe_4Q4i_oSiW-881tZwhcxy2fCAUz6mnizsMJDfXbrts8IeTqXC7PQrEzpUNq94cJEVpZq7V0ZX/s320/editDSC00296-1.jpg" width="240" /></a><em><span style="font-family: Georgia; font-size: x-large;">3 to 4 ----- SHALLOTS</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1/4tsp ----- MUSTARD SEEDS</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 spring ----- CURRY LEAVES</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">OIL</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: large;">(Optional - a small bit of tamarind. I don't use it)</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><u><strong>METHOD</strong></u></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Grind together coconut, red chilly powder, salt, 2-3 curry leaves, and shallots (spare one and add the rest)</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiZPuVS_fSlE4nOJJh7uOlZ4rd5eXca0ySLau1i12NT4jNGjRhMIU2ns9-OzBABq1z2c020H-0yMk2pbO6SaWQSBltXeaZKyicYLDb1wAnOa_t2IEEBtQxVlQ56XhRD1mgh_9zazxjZ50/s1600/chut+1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiZPuVS_fSlE4nOJJh7uOlZ4rd5eXca0ySLau1i12NT4jNGjRhMIU2ns9-OzBABq1z2c020H-0yMk2pbO6SaWQSBltXeaZKyicYLDb1wAnOa_t2IEEBtQxVlQ56XhRD1mgh_9zazxjZ50/s320/chut+1-2.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Make a fine smooth paste by adding enough water</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Seasoning - heat oil in a pan add mustard seeds, dry red chilly, curry leaves and a finely cut shallot</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiDBP8Yvf21QFxNuA6orRO1y8DNZmT3QnIcFPPodZIV8SROpBPKy6Lwho7maU9b46X7XwG4lLR4UGJOEXMhMr19491jRxH3vWABiHsaYe32JioOE2BM1U4w5tM3S1gL4sHrtV8porgfYg/s1600/chut+2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiDBP8Yvf21QFxNuA6orRO1y8DNZmT3QnIcFPPodZIV8SROpBPKy6Lwho7maU9b46X7XwG4lLR4UGJOEXMhMr19491jRxH3vWABiHsaYe32JioOE2BM1U4w5tM3S1gL4sHrtV8porgfYg/s320/chut+2-1.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Roast until they turn dark brown. Now add the ground coconut mixture along with a cup or more water. Check for salt and adjust</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Simmer it for a few minutes but let it not boil. Remove from flame and serve. </span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVefFu4IT7HX5P7gMhaAbdhVszgzSvw24Ughq_dkUb1Zwhsx2m2cn-zIlOcv6RznIYeTMn2oslE_EWRyKyy-CZmPj9iLwqR96JuZ-NOf1mc0UaeMF5w_xJqAA2WHc67nYKhstofVU5Obf/s1600/DSC00292-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVefFu4IT7HX5P7gMhaAbdhVszgzSvw24Ughq_dkUb1Zwhsx2m2cn-zIlOcv6RznIYeTMn2oslE_EWRyKyy-CZmPj9iLwqR96JuZ-NOf1mc0UaeMF5w_xJqAA2WHc67nYKhstofVU5Obf/s640/DSC00292-1.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>NOTE</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The consistency of the chammanthi can be adjusted to one's taste and liking</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">If there is any leftover put it in fridge, use it later after a quick heating. The taste remains the same</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Adding raw red chilly powder may sound weird, but tastes awesome! </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #cc0000; font-family: "Monotype Corsiva"; font-size: 22pt;"><strong>Liebster Blog Award:</strong></span></div><br />
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<div class="MsoNormal"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">I received my first ever blog award from my blogger friend <strong><span style="color: purple;"><em>Shabs</em></span></strong> of <span style="color: purple;"><strong><em> </em></strong></span></span><a href="http://yumanddelish.blogspot.com/2011/10/stir-fried-noodles-and-my-100th-post.html?showComment=1320757556368#c3121870630494304179"><span style="color: purple; font-family: Georgia, "Times New Roman", serif;"><strong><em>Yum & Delish</em></strong></span></a><span style="color: purple; font-family: Georgia, "Times New Roman", serif;"> <span style="color: black;">on her 100th post</span></span></span></div><br />
<div class="MsoNormal"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"> <i style="color: #cc0000;"><b><span style="font-family: Georgia, "Times New Roman", serif;">The Liebster blog award</span></b></i> <span style="font-family: Georgia, "Times New Roman", serif;">is a recognition for adding visibility to worthy blogs. I thank you <em>Shabs</em> for remembering me for this recognition. As it was my first award here I asked <em>Shabs</em> for more details and she was kind enough to write back to me :-) </span></span></div><br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">The word<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"> ‘ Liebster “</span> is a German word, that essentially means<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"> ‘ dear ‘ </span>and is derived from the verb<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"> ‘ lieber ‘ </span>which means “<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"> to love “</span>.</span></span></div><br />
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<div class="MsoNormal"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Upon receipt of the</span> <span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;">Liebster Award</span>,<span style="font-family: Georgia, "Times New Roman", serif;"> there are a very simple rules:</span></strong></span></div><br />
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<div class="MsoNormal"><span class="apple-style-span"><span style="background: white; font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1. Thank the giver who gave the award and link back to his / her blog.</span></span></span><span style="background: white; font-family: "Arial", "sans-serif"; font-size: 10pt;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="apple-style-span">2. Choose 5 blogs whom you would like to give this award and let them know by leaving a comment on their blog.</span><br />
<span class="apple-style-span">3. Copy and paste the award on your blog.</span><br />
<span class="apple-style-span">4. Hope that your followers will spread the love to other bloggers as well.</span><br />
<span class="apple-style-span">5. Thank all who read your blog and wish to follow you and of course - have fun!</span></span></span></div><span style="background: white; font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="apple-style-span"></span></span></span></div><br />
<span style="background: white; font-family: "Arial", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="apple-style-span" style="color: blue; font-size: large;"><em>I would love to share this award with the following blogger friends of mine. Please do check out their beautiful blog page.</em></span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Julie of </strong></span><a href="http://erivumpuliyumm.blogspot.com/2011/11/fish-molly-puttu-fish-in-coconut-milk.html"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Erivum puliyum</strong></span></a></div><div class="MsoNormal" style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Krithi of <a href="http://krithiskitchen.blogspot.com/2011/10/bhindi-zunka-spiced-okra-with-chick-pea.html">Krithi's Kitchen</a></span></strong></div><div class="MsoNormal" style="text-align: justify;"><strong><span style="font-family: Georgia;">Neethu of <a href="http://neetzkitchen.blogspot.com/2011/11/eggless-soft-and-chewy-cashew-cookies.html">Neetz Kitchen</a></span></strong><br />
<strong><span style="font-family: Georgia;">Purabi of <a href="http://cosmopolitancurrymania.blogspot.com/">Cosmopolitan Currymania</a></span></strong></div><div class="MsoNormal" style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Nalini of </span></strong><a href="http://naliniscooking.blogspot.com/2011/11/chicken-fry.html"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Nalini's cooking</span></strong></a></div><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;"></div><div style="text-align: justify;"><br />
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</div><em><span style="font-family: Georgia; font-size: x-large;"></span></em></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com26tag:blogger.com,1999:blog-2113786375041332054.post-11189130127996432632011-09-25T23:24:00.000+08:002011-09-25T23:24:03.319+08:00STUFFED BRINJAL FRY - Aubergines stuffed<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>You see tender, <strong>small brinjals</strong> at the vegetable mart????? Grab some of them and try this stuffed brinjal fry, you would love them. </em><em>I like the purple brinjals, though you can try with green as well. There are many variations to the stuffing recipe, but I'm sure that this is one of the best my mom used to make and I learnt it from her.</em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5rQNkZP4ZuP3Q_B3cjSIm2VMSGB1RFEpZ4erbn4ghtWCo7ST4hLAE_G7aG0nxvr8scyE4Ktl6FdJ1yt3z-qMi-c4cOUaG-BEhEyNz62LRTLw9819w1IbWGRnrBZzTl1rKPM2ZzqpU6D8/s1600/DSC09771-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5rQNkZP4ZuP3Q_B3cjSIm2VMSGB1RFEpZ4erbn4ghtWCo7ST4hLAE_G7aG0nxvr8scyE4Ktl6FdJ1yt3z-qMi-c4cOUaG-BEhEyNz62LRTLw9819w1IbWGRnrBZzTl1rKPM2ZzqpU6D8/s640/DSC09771-1.JPG" width="571" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">10 ----- SMALL BRINJALS</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 cup ----- GRATED COCONUT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">3 ----- GREEN CHILLIES</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1/2tsp ---- FENNEL SEEDS or SAUNF</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 piece --- GINGER</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 pod ---- GARLIC</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">2 ----- SHALLOTS</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CORIANDER LEAVES</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CURRY LEAVES</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">OIL</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Grind coconut with fennel seeds, green chillies, ginger, garlic, shallots, coriander leaves, curry leaves and a little salt to a smooth paste. Do not add water</span></em></div></li>
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</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Wash and dry the brinjals. Slit from the top leaving the stem as it is <span style="font-size: large;">(see pic)</span></span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8u00E4xs3n-uSfwKVYkyCWIIdvSjlIQ_5OSY-uXbN5KLa2Ua5jVRI3btrELVtxepeIMqGgc6zHyylX_L6p6JJXtUqg9g0jsay_02HcDQqNkHfv1CK6Mihn1UWRfxLylgcZ0Pw_3mGrI4/s1600/bri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8u00E4xs3n-uSfwKVYkyCWIIdvSjlIQ_5OSY-uXbN5KLa2Ua5jVRI3btrELVtxepeIMqGgc6zHyylX_L6p6JJXtUqg9g0jsay_02HcDQqNkHfv1CK6Mihn1UWRfxLylgcZ0Pw_3mGrI4/s400/bri.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Stuff the brinjals tight with the ground masala, filling all the corners and top. Keep all of them readily stuffed. </span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6T1tPnAtJNg5HF1vKJJTBsBhNH-QM5xaTM-wPDi6Nk9r2ZxLkQPgstvkAe1p__8vDik8HvilboAxUjZPd-5aIc_KOKbxJLQ7afHAlgsdlpLms_gnuqIAyFR1d5Ee-EskciZnWfuGLL9o/s1600/DSC09759-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6T1tPnAtJNg5HF1vKJJTBsBhNH-QM5xaTM-wPDi6Nk9r2ZxLkQPgstvkAe1p__8vDik8HvilboAxUjZPd-5aIc_KOKbxJLQ7afHAlgsdlpLms_gnuqIAyFR1d5Ee-EskciZnWfuGLL9o/s400/DSC09759-1.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">You can tie the stuffed brinjal with a clean thick thread or fix together with a tooth pick. I didn't have any, still went ahead. Any method you use, be prepared for a little filling to sweep out to the oil while frying</span></em></div><div style="text-align: justify;"><br />
</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Fry the brinjals in batches on a slow medium flame. Deep frying is not required so keep the oil level as low as possible</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RIG0XqC503vzqUTIK9KJ4x_dv5xD775I8Ea63dVmF0aN6d5Awss-qmGkmmz0EdRPvXL64-oziHntxJnw68g0Waj8EohirmdV556FvU3UdJzbxbsZay15e21bIpC2FKr43VLm49h4uwKN/s1600/fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RIG0XqC503vzqUTIK9KJ4x_dv5xD775I8Ea63dVmF0aN6d5Awss-qmGkmmz0EdRPvXL64-oziHntxJnw68g0Waj8EohirmdV556FvU3UdJzbxbsZay15e21bIpC2FKr43VLm49h4uwKN/s400/fry.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Slowly turn down on all sides so that the stuffing becomes light brown and the brinjals are evenly cooked. Drain and remove from oil</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjdMypKjyAnsh_AqHffA2y7aBCd2X6KdwpSKpHqCjpVB3RceU3tTJHC_X8v814luK4swju4vfCOBuH-HGs05TPkvGZrSfy-vj85i80JDy0XGjHJk8yw4XXmNJbJ7gDkK9PXRQ-X_HwbNi/s1600/DSC09769+-+Copy-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjdMypKjyAnsh_AqHffA2y7aBCd2X6KdwpSKpHqCjpVB3RceU3tTJHC_X8v814luK4swju4vfCOBuH-HGs05TPkvGZrSfy-vj85i80JDy0XGjHJk8yw4XXmNJbJ7gDkK9PXRQ-X_HwbNi/s400/DSC09769+-+Copy-1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Stuffed brinjal fry goes well with hot rice and any curry. I relish it with curd rice!</span></em></div><div style="text-align: justify;"><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com18tag:blogger.com,1999:blog-2113786375041332054.post-43713752317558207512011-09-25T03:30:00.000+08:002011-09-25T03:30:57.325+08:00CHOCOLATE MUG CAKE - Simple microwave cake in a minute!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>I'm an ardent fan of <strong>Nigella Lawson</strong> for her versatile cooking, easy recipes and screen persona on television. Her cookery show spells magic with every whisk in her kitchen, and I try never to miss her TV show 'Nigella Kitchen' every night at 2200 hrs IST.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>For those who are less familiar with this beautiful star icon, Nigella Lawson is a British food writer, journalist and broadcaster with some of her bestselling cookery books worldwide. Here, </em></span><em><span style="font-family: Georgia; font-size: x-large;">I tried one of her easiest recipes the chocolate mug cake for two </span></em><a href="http://www.nigella.com/recipes/view/chocolate-mug-cake-for-two-3564">http://www.nigella.com/recipes/view/chocolate-mug-cake-for-two-3564</a> <span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>which was just awesome. It took me five mins preparation time + 1 min cooking time in a microwave.</em></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUmvq2vZwXe22W-S2rAJtxlS9x-nripvRyaVz6kSvVsBZjKlaE-tc9WfXjSCwWWGAglUHCbmUl7yrpaTgXKoyrXE8ADXXNV1Ol5qhxRL18cIaCeD7pkUjOS_OpKWvVFrPNisIQGxSDjn8/s1600/DSC00004-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUmvq2vZwXe22W-S2rAJtxlS9x-nripvRyaVz6kSvVsBZjKlaE-tc9WfXjSCwWWGAglUHCbmUl7yrpaTgXKoyrXE8ADXXNV1Ol5qhxRL18cIaCeD7pkUjOS_OpKWvVFrPNisIQGxSDjn8/s640/DSC00004-1.jpg" width="480" /></a></div><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Before I move on, two things I want to mention here is </em></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>1. I did not have microwave safe tall mugs so I used two glass bowls, contrasting the title </em></span></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">2. I placed a few cherries on top as a feast to the eyes, the original recipe does not include it. Though ice cream toppings are suggested.</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS </u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">4tbs ----- FLOUR </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">5tbs ----- SUGAR</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">3tbs ----- COCO POWDER</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">a pinch of SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1 ----- EGG (lightly beaten)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">3tbs ----- MILK</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">3tbs ----- BUTTER or OIL</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">1tsp ----- VANILLA ESSENCE</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Take two microwave safe mugs and add 2tbs of flour in each of them. I used self raising flour. </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Equally add the sugar, coco powder and salt to the mugs and give it a good mix</span></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IR7gmuk_D-KUQKEvJ-4TgVbRgQW7k2vDAm_f1quKZULj1RvezA7T80pK1Ejytu02dPcw3aZRI2jR-H1DIp6gx_HL46IUOq3z1hX8qtSdli3DGPzFg53PGN8EJxK73JRNjP3Vzyx6n8sW/s1600/cake+1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IR7gmuk_D-KUQKEvJ-4TgVbRgQW7k2vDAm_f1quKZULj1RvezA7T80pK1Ejytu02dPcw3aZRI2jR-H1DIp6gx_HL46IUOq3z1hX8qtSdli3DGPzFg53PGN8EJxK73JRNjP3Vzyx6n8sW/s400/cake+1-1.jpg" width="400" /></a></div></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The same way add milk, oil, vanilla essence and the beaten egg. </span></em><em><span style="font-family: Georgia; font-size: x-large;">Now mix it up well and keep both the mugs ready </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Place one mug at a time in the microwave cook mode and cook for 1minute</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJeUP1wDRwxsmRlpQR40Y1g-hPYMZvGuqhad7D8cZeJeSAanlidRqTB-zEMTF7pJWM5Ro3IgL01ajR0Y2vQu0-jumu27J27oX0Y1-uR27Jx2yUrWne12Kc5m7rxsptb8nuNBXEfxjq68H/s1600/cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJeUP1wDRwxsmRlpQR40Y1g-hPYMZvGuqhad7D8cZeJeSAanlidRqTB-zEMTF7pJWM5Ro3IgL01ajR0Y2vQu0-jumu27J27oX0Y1-uR27Jx2yUrWne12Kc5m7rxsptb8nuNBXEfxjq68H/s400/cake+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The cooking time slightly differs according to the microwave. It is better to initially cook for a minute, check the content and again keep it for 30 seconds if required</span></em><br />
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</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Let it cool down for a while and........indulge!</span></em><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com5tag:blogger.com,1999:blog-2113786375041332054.post-44960480707971795322011-09-20T02:20:00.000+08:002011-09-20T02:20:07.928+08:00CHICKEN MOMOS - Steamed Dumplings filled with Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWxOkweFLBDRPypiQDhx1HNtaTZkwVPmGkgR9US-08xDTXa7EyQITJurlTVfJwTW5UP7AjT3ztCJXoINwqhXWB3-5qOvu1FFB76afRDskFbdKCF1maDKDn1U9niqsoEdoNJx-NyrJI393/s1600/Momo+main.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWxOkweFLBDRPypiQDhx1HNtaTZkwVPmGkgR9US-08xDTXa7EyQITJurlTVfJwTW5UP7AjT3ztCJXoINwqhXWB3-5qOvu1FFB76afRDskFbdKCF1maDKDn1U9niqsoEdoNJx-NyrJI393/s640/Momo+main.jpg" width="572" /></a></div><br />
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<div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>Steamed momos</strong> is one of our favourite snacks while going out on weekend shopping. This traditional delicacy of <strong>Nepal, Tibet, Bhutan</strong> and few adjoining South Asian regions come in different shapes, sizes and with a variety of fillings both veg and non-veg.</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">One day while eagerly dumping down these dumplings, I curiously enquired about its making to the momo seller. He gave me a quick briefing and I registered every word that fell from his mouth. I decided to try these at home, slightly modified to suit our taste and here I'm sharing it with you - the luscious momos!</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><u><strong>INGREDIENTS</strong></u></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">MAIDA FLOUR ----- 1 cup</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CHICKEN ----- 4 to 5 pieces</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">ONION ----- 1 medium</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">GARLIC ----- 3 pods</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">GINGER ----- 1 small piece</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">GREEN CHILLY ---- 1 to 2</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SOY SAUCE ----- 1 tbsp </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">OIL</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Add salt to the flour, mix well and knead it stiff using little water. Keep it covered with a damp cloth to avoid drying <span style="font-size: large;">(see pic 1)</span></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"> I marinated the chicken pieces with a tablespoon of curd, chilly powder, pepper powder, ginger - garlic paste and salt. Cooked it with the marination until soft and minced the boneless meat. This is the change I made from the original recipe</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Chop onion, green chilly, ginger and garlic to very fine pieces <span style="font-size: large;">(see pic 3)</span></span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBYLmc7sYmSqZt06AdNuylxe8nZiY93JSUa7tTvXbVlSCc5ai_5DxthAXU8JOGP-CsWDYw1zHT3UvmQNMOQdPsVhec-GZYbEbkZyox_IiDT9SjBmmbMNPv_ZdtiV_-EZKUAN-uxmSxdXA/s1600/Momo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBYLmc7sYmSqZt06AdNuylxe8nZiY93JSUa7tTvXbVlSCc5ai_5DxthAXU8JOGP-CsWDYw1zHT3UvmQNMOQdPsVhec-GZYbEbkZyox_IiDT9SjBmmbMNPv_ZdtiV_-EZKUAN-uxmSxdXA/s400/Momo1.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">In a pan heat a little oil, add all the chopped items and stir with a little salt. <span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Sauté</span> until the crispness of onion is lost and its tender. May be for about 4 mins. Add the soy sauce and mix well</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Put the minced chicken, give a good stir and let it fry for about 3 mins. The colour slightly changes dark since soy sauce is added. Put off the flame <span style="font-size: large;">(see pic 4)</span></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">For the wrap, take the resting dough knead it once and divide it into small balls, roll it thin and cut them into small rounds. I used a small bowl to help me with this geometry. Experts roll it out small and even without any tools! <span style="font-size: large;">(see pic below)</span></span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wm_S_mevFKAPz4Ugm8mXoGeG476D85CVdViC2Y8cJOZKBrDnyzn27uTXl26R3P8Ds_VtAJMno9TA7_2VjuyE8F0yA5NEGbax6SRas1G8EkvyzIa_sZrs-kCqCRoVWsBfavHpaPLe74CS/s1600/Momo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wm_S_mevFKAPz4Ugm8mXoGeG476D85CVdViC2Y8cJOZKBrDnyzn27uTXl26R3P8Ds_VtAJMno9TA7_2VjuyE8F0yA5NEGbax6SRas1G8EkvyzIa_sZrs-kCqCRoVWsBfavHpaPLe74CS/s400/Momo2.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Take one wrap place some filling in the centre and seal the centre first by spreading a little water to the edges <span style="font-size: large;">(see pic 6)</span> </span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Though there are different ways of sealing the momos, I prefer this crescent shape sealing for its look and ease</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Seal the edges well by pushing the filling in and pleat the edges tight <span style="font-size: large;">(see pic 7,8)</span></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Pinch the dough next to the pleat on both sides so that the wrap is tight and sealed well <span style="font-size: large;">(see pic 9). </span></span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Do the same with all the wraps and place them in a steamer </span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNunBugpzouMPo-3AxQpWn86CskmNMxTvQpgBDg_SGxBUCxRLZuKta5N6p0SdfmYTXUTQWmCzSXG_NZMRbrd-Vj_gALxADCPZy32pLd_CslNE4beVSb7nDk4yipsxTe6MaY5yBfY9s_TQV/s1600/DSC09817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNunBugpzouMPo-3AxQpWn86CskmNMxTvQpgBDg_SGxBUCxRLZuKta5N6p0SdfmYTXUTQWmCzSXG_NZMRbrd-Vj_gALxADCPZy32pLd_CslNE4beVSb7nDk4yipsxTe6MaY5yBfY9s_TQV/s400/DSC09817.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Steam them until cooked. It took me 7mins in an electric steamer. </span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Gh9eycm-KpLxpqDeCEmEzH3CWgK2cVg3JRG-4-JmsauuuQXeCi5tm3_ozhsKS8VsS5ba-MbxcYFCYHS0F0d7NueIxLqleZ-Xe9IclKdWtVozQTTbZe4i2p_1uM5P7x58Nu9qQY3H7Ht4/s1600/DSC09837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Gh9eycm-KpLxpqDeCEmEzH3CWgK2cVg3JRG-4-JmsauuuQXeCi5tm3_ozhsKS8VsS5ba-MbxcYFCYHS0F0d7NueIxLqleZ-Xe9IclKdWtVozQTTbZe4i2p_1uM5P7x58Nu9qQY3H7Ht4/s320/DSC09837.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The momos turn shiny and glazy once cooked and do not stick to hand. This is an indication that they are cooked well</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Serve momos hot with a simple garlic n ginger dip. </span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUKkMvCoXfEvv37zVX3p_7FgbFW6LyQCT1JmCjZ18lgqtk0lUJRI9ROsXgMrXfB8hswO9GVjLjJ2fqtOzR7W8RROr32OHMABAg8FEIJJ2ZoBQEHRxss1IJb2EIvAiFUddDktDiB6Sye5F/s1600/Momo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUKkMvCoXfEvv37zVX3p_7FgbFW6LyQCT1JmCjZ18lgqtk0lUJRI9ROsXgMrXfB8hswO9GVjLjJ2fqtOzR7W8RROr32OHMABAg8FEIJJ2ZoBQEHRxss1IJb2EIvAiFUddDktDiB6Sye5F/s320/Momo3.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">For the dip, fry a little finely chopped garlic and ginger and add some red chilly paste. Put a little salt and 1tbsp tomato sauce. Pour little water and bring to a boil. Hot and tangy sauce is ready!</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HLmMY7sMG1_2KnX1xbIViK7P6BcyNDOe4Lw5YcZrfoSOqItCqOIWd-IO_rHTW1zYivPsJmVa-b0ZLUkJT8AW7QGgTq2K7xaKmEYrrUMzVby5ADCC0Ew1977sGMeqOWHlrO941vF4PJL_/s1600/DSC09834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HLmMY7sMG1_2KnX1xbIViK7P6BcyNDOe4Lw5YcZrfoSOqItCqOIWd-IO_rHTW1zYivPsJmVa-b0ZLUkJT8AW7QGgTq2K7xaKmEYrrUMzVby5ADCC0Ew1977sGMeqOWHlrO941vF4PJL_/s640/DSC09834.JPG" width="480" /></a></div><div style="text-align: justify;"><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com10tag:blogger.com,1999:blog-2113786375041332054.post-11849975716416824942011-09-06T17:01:00.000+08:002011-09-06T17:01:37.735+08:00ORANGE PEEL CANDY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>While I was browsing through a blog I met with an interesting post. I sat glued to my seat until I read it completely and then tried it in my kitchen immediately. Came back and posted a comment on Kevin's blog ''Closet Cooking''. The original recipe can be seen in the link <a href="http://www.closetcooking.com/2011/02/candied-orange-peel.html"><span style="font-size: large;">http://www.closetcooking.com/2011/02/candied-orange-peel.html</span></a></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>This recipe was simple, easy and made out of just 3 ingredients. It's chewy, crunchy and the best part is that the main ingredient of this recipe is orange peel, which is mostly discarded by us.</em></span></div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lCi7lYhGwsyAWmf3fyE6Ecj4B8k7Wgcrm-2ly71vqTLshpSdcyBVIUzfWrhwLMI8l4hXtI8mOjcHXHw0yat3zzFIOzB6aAQmpxKuqW2f4ZBe-59K_wwAOXGSandFwAZpWkdEZK32DPN4/s1600/DSC09600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lCi7lYhGwsyAWmf3fyE6Ecj4B8k7Wgcrm-2ly71vqTLshpSdcyBVIUzfWrhwLMI8l4hXtI8mOjcHXHw0yat3zzFIOzB6aAQmpxKuqW2f4ZBe-59K_wwAOXGSandFwAZpWkdEZK32DPN4/s640/DSC09600.JPG" width="480" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>The original recipe had 3 oranges and 1 cup sugar, but I tried with 1 orange as a tester with the same 1 cup sugar. It was good since the oranges were slightly sour and I didn't want the bitter taste to predominate.</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em><u>INGREDIENTS</u></em></strong></span><br />
<em><span style="font-family: Georgia; font-size: x-large;">ORANGE ---- 1</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">SUGAR ----- 1 cup</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">WATER ----- 2 cups</span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em><br />
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<div style="text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Cut the top part of the orange. Make four slits on the top skin</span></em><em><span style="font-family: Georgia; font-size: x-large;"> </span></em></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_A4I7cJ8pE-aVKDCWoQNOVQrIcEjSy7EH3DLM4FP-piCT-qQuzGpmh3x8cFry1SwBNw3hBx_AxNGBHPNE_Y-9sjhT1CrjNr9d2lGPeDCE9rHSObtZyUE1yf9v2bqnlO0VFk-KHgCBS8B/s1600/DSC09595.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_A4I7cJ8pE-aVKDCWoQNOVQrIcEjSy7EH3DLM4FP-piCT-qQuzGpmh3x8cFry1SwBNw3hBx_AxNGBHPNE_Y-9sjhT1CrjNr9d2lGPeDCE9rHSObtZyUE1yf9v2bqnlO0VFk-KHgCBS8B/s200/DSC09595.JPG" width="200" /></a><em><span style="font-family: Georgia; font-size: x-large;">Peel the skin and you shall get four pieces</span></em></div><div style="text-align: right;"><br />
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</div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_JLCRJON5IORpVro0FrDsUhjRXWNpAzWrhjtuXZpEOZk2pbRxW3IS3KKqfKuhg6seOSbXQbmlClA-A2JJ4VftLfTdY9ubDAC0gm2W2sd7LY6s6mgt2ZfLT4uMpN3uq-yhTrK7FHqZMFO/s1600/DSC09596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_JLCRJON5IORpVro0FrDsUhjRXWNpAzWrhjtuXZpEOZk2pbRxW3IS3KKqfKuhg6seOSbXQbmlClA-A2JJ4VftLfTdY9ubDAC0gm2W2sd7LY6s6mgt2ZfLT4uMpN3uq-yhTrK7FHqZMFO/s200/DSC09596.JPG" width="200" /></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em></em></span></div><div style="text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Slice them thin and long</em></span> </div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3JgT6rjkr5ntXYUsXHjZr7fwI5Cljj2oLrYz8qwClLVANKVkNKYfx2ceikavmF8CRM4q05WBwItfLOdvGGyLHV1qENh2gcF-pOzmPMkTLlyEVtm9y7FALdurOuMtm7T-UJ_Bj4XLC_zy/s1600/DSC09597.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3JgT6rjkr5ntXYUsXHjZr7fwI5Cljj2oLrYz8qwClLVANKVkNKYfx2ceikavmF8CRM4q05WBwItfLOdvGGyLHV1qENh2gcF-pOzmPMkTLlyEVtm9y7FALdurOuMtm7T-UJ_Bj4XLC_zy/s1600/DSC09597.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3JgT6rjkr5ntXYUsXHjZr7fwI5Cljj2oLrYz8qwClLVANKVkNKYfx2ceikavmF8CRM4q05WBwItfLOdvGGyLHV1qENh2gcF-pOzmPMkTLlyEVtm9y7FALdurOuMtm7T-UJ_Bj4XLC_zy/s200/DSC09597.JPG" width="200" /></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Boil 4 cups of water in a pan and cook the orange slices for 15 mins. Drain and rinse well. This helps to remove the bitter taste of the peel</em></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAvGvctuMZisqXc97JMWRpy4N0KF5-l1-R9VQUloP4aaFiK8aYHSX0BRKdaWxf-QFgXpOJ69iCty0luHPK48IibtCxLX5_opxZfVoJc9q5HvAk-feHCZxFBZfqmK4kWZ5SInEKMiY_B-u/s1600/DSC09599.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAvGvctuMZisqXc97JMWRpy4N0KF5-l1-R9VQUloP4aaFiK8aYHSX0BRKdaWxf-QFgXpOJ69iCty0luHPK48IibtCxLX5_opxZfVoJc9q5HvAk-feHCZxFBZfqmK4kWZ5SInEKMiY_B-u/s200/DSC09599.JPG" width="200" /></a><em><span style="font-family: Georgia; font-size: x-large;">Mix sugar with 2 cups of water and bring to a boil. Add the cooked peels to it. Simmer and let it cook tender for another 45 mins</span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;">Drain the peels from sugar syrup and roll it in a plate of sugar. The sugar granules will coat the peels. Note to drain the syrup well or else they would soak when rolled in sugar</span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;">Leave it to dry for a few hours. Enjoy!</span></em><br />
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</div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com13tag:blogger.com,1999:blog-2113786375041332054.post-42392982532662920022011-09-06T00:12:00.000+08:002011-09-06T00:12:31.345+08:00CHEMMEEN THEEYAL - Prawns curry Kerala Style<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis96Z-_bvJw7MfOBp-MP_b-apBFmTkucblYjnu2WXDG5F3WvONdvWcU_Tj7aJdFAYLownd0E7RjkPCH4SrCKX1XJzL85cPcurVuTopmBNFhgurUO7j5jFxvATbD8RTao8lhAIszIxdUC8A/s1600/Prawns1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis96Z-_bvJw7MfOBp-MP_b-apBFmTkucblYjnu2WXDG5F3WvONdvWcU_Tj7aJdFAYLownd0E7RjkPCH4SrCKX1XJzL85cPcurVuTopmBNFhgurUO7j5jFxvATbD8RTao8lhAIszIxdUC8A/s640/Prawns1.JPG" width="620" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em><strong>Hyderabad</strong> offered me with some fresh prawns and I was all excited to make my favourite dry roast out of it. ''No, no make a curry'' a voice came from behind. As usual my hubby wanted a gravy dish. Hmmm...! it is always good to see a happy face eating the food we cook, so I let go to his taste.</em></span><br />
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</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>In the fridge, there was some grated coconut. Since we were travelling home for Onam in a day, I was thinking of using it up. So I decided to make this chemmeen curry with coconut (now you know the real reason why I let go to his taste !) <img goomoji="gtalk.347" height="14" src="https://mail.google.com/mail/e/gtalk.347" style="margin: 0px 0.2ex; vertical-align: middle;" width="14" /></em><em></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em><u><strong>INGREDIENTS</strong></u></em></span></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">PRAWNS ----- 500 gms</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">GRATED COCONUT --- a small cup</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">ONION ----- 1 small</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SHALLOTS ---- 6 to 7</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CRUSHED GARLIC --- 3 to 4</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CHILLY POWDER ---- 2tsp</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CORIANDER POWDER --- 1tsp</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">TURMERIC POWDER --- 1/2 tsp</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">DRY RED CILLIES ---- 3 nos</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">KUDAMPULI ---- 2 to 3 or (tamarind)</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">VINEGAR ---- few drops</span></em> </div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">OIL</span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">CURRY LEAVES</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Clean the prawns and marinate it for an hour with a mixture of little salt, chilly powder, turmeric powder, crushed garlic and vinegar</span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Soak the kudampuli in warm water. It is called 'Indian garcinia' in English. It is a type of dried tamarind with medicinal properties and is widely used in Kerala cuisine for the flavour and taste</span></em></div></li>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8l6AuzSbJ3nJ1SOqy4yja65SdUyhYJAtVdSPUejuCjS3FTrrj4dqprySM9ohKw7s3suDhCfLiiADn-CwCAylMHkPhz9Vt0fIaM9Vihw-ZOyKEuzsNxKxTPn3wkJ3kskHK8MSBN1rIna5-/s1600/PrawnsB.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8l6AuzSbJ3nJ1SOqy4yja65SdUyhYJAtVdSPUejuCjS3FTrrj4dqprySM9ohKw7s3suDhCfLiiADn-CwCAylMHkPhz9Vt0fIaM9Vihw-ZOyKEuzsNxKxTPn3wkJ3kskHK8MSBN1rIna5-/s200/PrawnsB.JPG" width="200" /></a></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Finely slice the shallots and chop the onions </span></em></div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO0fsnNsYExKYrT9zOFaLb92okVEfj51YeXdcxlQYwcGy-BSJlI2tFEcBzqT3ylES4nNyRzap7HbZeqyMTnb4lbHE8daj-2Voauz1aw39TOAd8Hea4BRBol4Gx4SETKu3tFUpsBHsWmU0/s1600/PrawnsD.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO0fsnNsYExKYrT9zOFaLb92okVEfj51YeXdcxlQYwcGy-BSJlI2tFEcBzqT3ylES4nNyRzap7HbZeqyMTnb4lbHE8daj-2Voauz1aw39TOAd8Hea4BRBol4Gx4SETKu3tFUpsBHsWmU0/s200/PrawnsD.JPG" width="200" /></a></div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Roast the grated coconut until brown. Add chilly and coriander powder, I use Kashmiri chilly. Roast it until the raw smell is gone. Cool and grind it to a thick fine paste</span></em></div></li>
</ul><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8gHkYl4iTdP5TEnN7jlKQkQ3PKyAzrWcA_BFzyZSu_Isg46sqYb5J8PJSOChqIS5aOD-nKyLWVjt0xx64ncDQAqFgRc3utnACCuC_KE5V2YJfumvrstrJylDKCUa_zaM1vDCee8br-U9/s1600/PrawnsA.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8gHkYl4iTdP5TEnN7jlKQkQ3PKyAzrWcA_BFzyZSu_Isg46sqYb5J8PJSOChqIS5aOD-nKyLWVjt0xx64ncDQAqFgRc3utnACCuC_KE5V2YJfumvrstrJylDKCUa_zaM1vDCee8br-U9/s200/PrawnsA.JPG" width="200" /></a><em><span style="font-family: Georgia; font-size: x-large;"> </span></em></div><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">On a hot tawa, slightly shallow fry the marinated prawns to give it a good flavour with the masala</span></em></div><div style="text-align: justify;"><br />
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</div><ul style="text-align: left;"><li><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">In a hot pan add oil and crack the dry red chillies, add generous springs of curry leaves. As they splutter add the onions and <span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">sauté</span> them with little salt. Let the onions fry until light brown</span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Add the soaked kudampuli with the water and let it start boiling</span></em></div></li>
<li><div style="text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Add the prawns, cover and cook. Prawns cook very fast. Overcooking will make it tough. Since it is slightly tossed in oil, need to cook it for 5mins only</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvVWhzRNDCLglEpbMhwM1edEdA8YeGPV-ImhdJTyJltT5AfKalRlbjJrgGnTRpXsxOymoiD1ncSvf1nJdbCWYd5u80tAyB6Qqx5pzDsZmDN_UJOU4NL1pvDdByJjFTsmYdisayUnkzOlB/s1600/PrawnsC.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvVWhzRNDCLglEpbMhwM1edEdA8YeGPV-ImhdJTyJltT5AfKalRlbjJrgGnTRpXsxOymoiD1ncSvf1nJdbCWYd5u80tAyB6Qqx5pzDsZmDN_UJOU4NL1pvDdByJjFTsmYdisayUnkzOlB/s320/PrawnsC.JPG" width="320" /></a></div><ul style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Add the ground paste to the prawns, mix well and simmer for about 10mins. Check for salt. Add a drizzle of coconut oil and give a stir. Prawns taste best in coconut oil. This step is optional I added it since I like the taste of fresh coconut oil. Serve with rice.</em></span></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGea6WWbjWHSNEi2nGxHviwT-rQwd-lYfSNVmFA9WyTYehz3_5YACDvh28S8dOitaT19PdIhedugJjRHQklhvkWrAUREEVTE6Goyv6nuHl7BzfATopVW4E_30JF4mXHXsZf8L6UtEoOZzP/s1600/Prawns2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGea6WWbjWHSNEi2nGxHviwT-rQwd-lYfSNVmFA9WyTYehz3_5YACDvh28S8dOitaT19PdIhedugJjRHQklhvkWrAUREEVTE6Goyv6nuHl7BzfATopVW4E_30JF4mXHXsZf8L6UtEoOZzP/s640/Prawns2.JPG" width="640" /></a></div><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com3tag:blogger.com,1999:blog-2113786375041332054.post-66352532113295288372011-09-02T02:12:00.000+08:002011-09-02T02:12:17.089+08:00ULLI THEEYAL - Roasted coconut gravy with shallots and spices<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgnA7OBs1M0zUZBHDMRNjuj0l4T6NoRqkDdxhL4BMgZesYZT3Soo_mtSMXQj6BA-IKtfjSPbN7TbBjrpBLbVockzwwn0i-ElwLymXyvkwvxjMavCQynA8ymDjuzUjl_pWmVePrAiTHkkN/s1600/D1SC09236.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgnA7OBs1M0zUZBHDMRNjuj0l4T6NoRqkDdxhL4BMgZesYZT3Soo_mtSMXQj6BA-IKtfjSPbN7TbBjrpBLbVockzwwn0i-ElwLymXyvkwvxjMavCQynA8ymDjuzUjl_pWmVePrAiTHkkN/s640/D1SC09236.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>Theeyal</strong>, a traditional Kerala dish finds a prominent place in a Kerala sadya or feast. In the land of coconut trees <strong><u>Kera</u></strong>lam, coconut is used in various forms. This dish is a blend of roasted coconut, shallots and aromatic spices cooked in tamarind juice. </span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">It's a great accompaniment with rice. I even enjoy it with 'kappa vevichathu' - tapioca.</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS</u></strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">SHALLOTS ----- 10 to 15</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">COCONUT GRATED ---- 1 cup</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">CHILLY POWDER ---- 1tsp</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">CORIANDER POWDER --- 1tsp</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">TURMERIC POWDER ---- 1/2tsp</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">PEPPERCORN ----- 2 to 3</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">FENUGREEK ----- a pinch</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">TAMARIND ----- a small lemon size</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">DRY RED CHILLY ---- 2 to 3</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">MUSTARD SEEDS ---- 1/2tsp</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">CURRY LEAVES ----- 2 springs</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">OIL</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">In a dry pan add the grated coconut and roast it until dark brown, just a little before it gets burnt. Put off the flame and to the hot pan add the chilly powder, coriander powder, turmeric powder, peppercorns and fenugreek. Mix it along with the roasted coconut. The heat is sufficient to fry the spices. When it cools down grind it to a fine paste by adding little water</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Peel, wash and slice the shallots to thin long pieces</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Soak tamarind in water and extract the juice </span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">In a pan add oil and splutter mustard seeds, add curry leaves and dry red chillies. </span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Add the sliced onions and <span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">sauté</span> it along with 1/4tsp salt. The onions have to turn pink but not brown</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Now add the tamarind juice, cover and cook until the onions are soft and oil leaves the sides of the pan</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Mix along the ground coconut paste, add little more water if required and enough salt</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Cover and cook on medium flame for another 5 mins letting the mixture blend with the spices and tamarind juice</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">When done and oil floats on top of the pan, put off the flame </span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">Transfer it to a bowl and serve with hot rice</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>NOTE</u></strong></span></em></div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The coconut should turn dark brown but not get burnt while roasting</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">It is better to use grated coconut. It gets roasted evenly</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">This dish should not taste sour, so less of tamarind </span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">The consistency of the gravy can be adjusted, but usually it is not made very thin</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;">If you have peeled onions in fridge ready, this is one easy recipe. You can also store the roasted coconut in fridge. It is easier when you are in a jiffy!</span></em></div></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVtpVafdHK10j04-fSQWRLgpon78y1BApgu3POfsg1tMAj7EzP4CE_sskS6GM5VOn9djJW1KYdYeWritgcSbRG0fukrDnYQPybHXac-7zr90FqQCD7W1ZIswWBPdRjOBNeLkVxZjSp_sc/s1600/DSC09237.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVtpVafdHK10j04-fSQWRLgpon78y1BApgu3POfsg1tMAj7EzP4CE_sskS6GM5VOn9djJW1KYdYeWritgcSbRG0fukrDnYQPybHXac-7zr90FqQCD7W1ZIswWBPdRjOBNeLkVxZjSp_sc/s640/DSC09237.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Worth trying........!!!</em></span></strong></td></tr>
</tbody></table><div align="left" class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia; font-size: x-large;"></span></em> </div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;"> </div></ul><div class="separator" style="clear: both; text-align: justify;"><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com7tag:blogger.com,1999:blog-2113786375041332054.post-21898663444279827822011-08-31T20:52:00.000+08:002011-09-01T00:42:04.341+08:00RASGULLA - Syrupy Sweet dish with Paneer/cheese<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj74EJtqi_7GXI5Z83aeftEkAB92WR3GaQvaVHNAO5OUyjVnzm4njTwBtwh9DoHDcaT9cSasWif5041xHJUxTNuBcfAB2MMMXJWOqQb0X6YL_gvgARqtTv-WGJHRXwSVJQVmTA_jOWrOt/s1600/DSC09495.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj74EJtqi_7GXI5Z83aeftEkAB92WR3GaQvaVHNAO5OUyjVnzm4njTwBtwh9DoHDcaT9cSasWif5041xHJUxTNuBcfAB2MMMXJWOqQb0X6YL_gvgARqtTv-WGJHRXwSVJQVmTA_jOWrOt/s640/DSC09495.JPG" width="518" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Yesterday morning while I boiled milk for making my morning delight 'the filter coffee', milk got curdled. On such days, I usually make crumbled paneer masala or use it in some dishes as a filling. This time I tried the tasty Rasgullas with this fresh paneer.</em></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>I happened to see an easy recipe in Raks Kitchen and tried the same. It was easy cooking, tasted good and now if milk curdles, I would not mind missing a hot cup of coffee in the morning......!</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>INGREDIENTS</u></strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">MILK ----- 500ml</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">LIME JUICE----- 1tbsp</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">SUGAR ----- 1cup</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">WATER ----- 1.25cup</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">ICE CUBES ----6 to 7</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">CARDAMOM ----- 3</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">PISTACHIOS --- optional</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>METHOD</u></strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Boil milk, use whole fat milk if exclusively making rasgullas. Add 1tbsp lime juice to it.Simmer flame and boil it for a little while more. You can see the cheese seperates from whey. Put off the flame</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Add the ice cubes and mix well</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Pour the content through a muslin cloth, I used a clean kitchen cloth to drain the water</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Place the cloth with paneer under running water, so that the smell and flavour of lime is washed off well</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Slightly press and remove excess water. Now hang the cloth for 30mins and drain the water completely</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Take the paneer out to a plate. They would be in crumbled pieces. Slowly and smoothly knead the paneer for about 10mins. Take time and patience to do this part of the recipe</span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">The paneer would now be smooth and firm. Pinch a little of this paneer and roll it smooth between your palms and shape it to your desire </span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Meanwhile, boil water in a pressure cooker with 1cup of sugar and crushed cardamoms. Let the sugar dissolve completely and water start to boil</span></em></div></li>
</ul><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Reduce the flame and drop the paneer balls gently into the hot water. Close the lid and put weight to the cooker</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">After the first whistle, put the flame to sim and cook it further for 5mins. Now put off the flame and let the cooker cool down </span></em></div></li>
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</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Open the cooker lid and you can see the rasgullas doubled in size. The soft and fresh rasgullas are divine!</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyY3UE2qF49qBGexVKydppDzLL7XDsw2J2_hTEyll8Lw3Jfy-lJcL0J_63oFzq58druUf0UKvjcVNWZgxntDDZIK87rk5INfHvL7ZbPDYciCzGo2zrczYOAu6bGNV9Jfn0TeqzKjsfOf9/s1600/DSC09492.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyY3UE2qF49qBGexVKydppDzLL7XDsw2J2_hTEyll8Lw3Jfy-lJcL0J_63oFzq58druUf0UKvjcVNWZgxntDDZIK87rk5INfHvL7ZbPDYciCzGo2zrczYOAu6bGNV9Jfn0TeqzKjsfOf9/s640/DSC09492.JPG" width="640" /></a></div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Transfer it to a bowl and garnish with broken pistachios or any other garnish that you like. Let it come to room temperature and then refrigerate. </span></em></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Serve it warm or cool</span></em></div></li>
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>NOTE</u></strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Drain water completely from the paneer</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Take care and time while kneading the paneer</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">Do not remove the pressure from cooker early</span></em></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia; font-size: x-large;">I could make 10 rasgullas with this measure</span></em></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRumU-VmExTNi9vMbaqeKvNZNeijHQSzwLrt2G5oYxquYsWM8Wjg_65BAeD8zg9BE8Z_eJoClKaltrdZIB8LinxQVbLPeYFJ263ZA9Y_0oydam3rUZMLPfwLRy_ZYNp0vKmh-n2aqJ-g5i/s1600/DSC09494.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRumU-VmExTNi9vMbaqeKvNZNeijHQSzwLrt2G5oYxquYsWM8Wjg_65BAeD8zg9BE8Z_eJoClKaltrdZIB8LinxQVbLPeYFJ263ZA9Y_0oydam3rUZMLPfwLRy_ZYNp0vKmh-n2aqJ-g5i/s640/DSC09494.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com7tag:blogger.com,1999:blog-2113786375041332054.post-80274924371250925042011-08-27T14:35:00.000+08:002011-08-31T00:10:45.189+08:00Egg Dosa - Indian Egg Dosa Goes Italian<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUkNVAi3oinhzLfPk9-07_XnYL6thY1VDUfmmoPbLlzRqap-OImSkLzUvEOfxvjetqeylFEGDXE80ckKG7Oheg42S6Ay_rVskNohqtoZGpJuWly6TwiiCAnUPU3Qp-C_z-XJhQ_OXNZ61/s1600/DASC09329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUkNVAi3oinhzLfPk9-07_XnYL6thY1VDUfmmoPbLlzRqap-OImSkLzUvEOfxvjetqeylFEGDXE80ckKG7Oheg42S6Ay_rVskNohqtoZGpJuWly6TwiiCAnUPU3Qp-C_z-XJhQ_OXNZ61/s640/DASC09329.jpg" width="438" /></a></div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">I usually make plain or onion egg dosa. Today, I gave it a twist and <strong>went Italian!</strong> Guess what...? my breakfast regime went healthy, simple yet delicious.</span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;"><u><strong>INGREDIENTS</strong></u></span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;">DOSA BATTER</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">EGG ----- 2</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">PASTA&PIZZA SAUCE</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">GHEE</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">GRATED CHEESE (optional)</span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;"><u><strong>METHOD</strong></u></span></em><br />
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<ul style="text-align: left;"><li><em><span style="font-family: Georgia; font-size: x-large;">On a hot pan add one ladle of the dosa batter and spread it thin </span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Beat the eggs with a pinch of salt and pour a little all around the spread out batter </span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Add 1tsp of pasta&pizza sauce for a big dosa.</span></em><em><span style="font-family: Georgia; font-size: x-large;"> Adjust it according to your taste and the size of the dosa. </span></em><em><span style="font-family: Georgia; font-size: x-large;">Spread it with a spoon</span></em></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zwebn5e_5PZwB_tqCsFvFOK3pekpK282zg7NjThqHTc0OuCg6EId_qbLegAwiSpKYCX_Me_QgcODqC_hM_bJIOWvJg9CiKq3QMTOaXgxoTJF8D8WPUA_k-tmiPgm2SbbTKQV-difhDoq/s1600/DSC09326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zwebn5e_5PZwB_tqCsFvFOK3pekpK282zg7NjThqHTc0OuCg6EId_qbLegAwiSpKYCX_Me_QgcODqC_hM_bJIOWvJg9CiKq3QMTOaXgxoTJF8D8WPUA_k-tmiPgm2SbbTKQV-difhDoq/s320/DSC09326.JPG" width="320" /></a></div><br />
<ul style="text-align: left;"><li><em><span style="font-family: Georgia; font-size: x-large;">Now the egg and sauce gives a good coating to the dosa. Add a little ghee all around (I like ghee, you may opt for oil as well)</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Let the dosa cook on this side up, on medium flame until the coating lightly dries up. Turn it down and cook the other side also</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Flip it again, spread some grated cheese, roll and serve</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">For spice lovers dip it in idly podi and its yum......!</span></em></li>
</ul><em><span style="font-family: Georgia; font-size: x-large;"><strong><u>NOTE</u></strong></span></em><br />
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<ul style="text-align: left;"><li><em><span style="font-family: Georgia; font-size: x-large;">Pasta&Pizza sauce is a vegetarian ready to use culinary sauce used as a spread on pizza before baking or to toss the boiled pasta in a hot sauce. I used a brand called Dr.Oetker</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">For 2 beaten eggs I could make 4 dosas</span></em></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBHK8HTJQcyxl4B8srrJfjCSz8ig-FQAtnr6a7iXjwuDhQ9XDteBFGvjfXDmqLvu_t-JjWmiE5PxDPyRPJoFnzU0w0JRh2ZuYf-OMu4hLiM_f82Vq-lyCDS2YC33-DY-7AmKY7vWE9KGi/s1600/DSC09322.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBHK8HTJQcyxl4B8srrJfjCSz8ig-FQAtnr6a7iXjwuDhQ9XDteBFGvjfXDmqLvu_t-JjWmiE5PxDPyRPJoFnzU0w0JRh2ZuYf-OMu4hLiM_f82Vq-lyCDS2YC33-DY-7AmKY7vWE9KGi/s640/DSC09322.JPG" width="640" /></a></div><br />
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</div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com3tag:blogger.com,1999:blog-2113786375041332054.post-76346944692376129442011-08-27T02:02:00.000+08:002011-08-27T02:02:11.077+08:00Vegetable Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpGCmrQ8DioB3PB0tvOa0jm3lfjNj2azeUY_1xAN_gcHPOPgewCFvuxTq3RHJo7yj4dq1-ieUfCcfx8b8MTSBU5CoOpeGlt380zzXbEYv97ujKIjz56FVvuw7pRjNZxD8kgkMtbQPD0zz/s1600/DSC09056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpGCmrQ8DioB3PB0tvOa0jm3lfjNj2azeUY_1xAN_gcHPOPgewCFvuxTq3RHJo7yj4dq1-ieUfCcfx8b8MTSBU5CoOpeGlt380zzXbEYv97ujKIjz56FVvuw7pRjNZxD8kgkMtbQPD0zz/s640/DSC09056.JPG" width="566" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>My mom is a wonderful cook with an amazing level of patience. This blog is to you <strong>Mom</strong> for teaching me how to cook great food with a p</em></span></span><span style="font-size: x-large;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>inch of passion added to it!</em></span></span></div><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em>Fried rice is one of my all time favourites and my mom used to pack this for lunch while I was studying and even after I pursued my career. This is a simple and easy vegetable fried rice which I adapted from her.</em></span> <br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em><u>INGREDIENTS</u></em></strong></span><br />
<span style="font-size: x-large;"><br />
</span><em><span style="font-family: Georgia; font-size: x-large;">BASMATI RICE ----- 1 CUP</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">ONION ----- 1</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">GREEN CHILLY ----- 2</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">VEGETABLES ----- 1 CUP</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">GINGER & GARLIC PASTE ---- 1TBSP</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">WHOLE SPICES(4 Cloves, 2 Cardamom, 1 Small bay leaf)</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">MINT AND CORIANDER LEAVES </span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">PEPPER POWDER ----- A PINCH</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">GHEE, OIL</span></em><br />
<em><span style="font-family: Georgia; font-size: x-large;">SALT</span></em><br />
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<strong><em><u><span style="font-family: Georgia; font-size: x-large;">METHOD</span></u></em></strong><br />
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<ul style="text-align: left;"><li><em><span style="font-family: Georgia; font-size: large;"><span style="font-size: x-large;">Wash and cook 1 cup rice with 2.5cups of water in a pressure cooker. After the first whistle put flame to sim and cook for 4 mins </span></span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;"><span style="font-size: x-large;">Put off the flame and let the cooker sit for a while until its easy to open the lid </span></span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;"><span style="font-size: x-large;">Now add 1tsp of ghee to the hot rice, mix lightly with a wooden ladle and keep it without covering.This helps rice not to stick together</span></span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">In a large pan add 1tsp ghee and 1tsp oil. Add the whole spices to the hot oil.</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Then add the sliced onion and saute until light brown. Add 1/2tsp salt at this stage</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Add the slit green chillies and saute. Now add ginger garlic paste and saute lightly</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Add vegetables whatever available. Thin strips of carrot, beans, pieces of cauliflower and frozen/fresh green peas. I reserve the slices of capsicum to be added later.</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Saute the vegetables for a minute. Cover the pan and let it cook a little in the steam with no water added. Not too soft but just tender</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Add the capsicum pieces now and saute a little. It cooks very fast</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Add a pinch of pepper powder, stir and put the flame to low. Mix the cooked rice with the vegetables and add the chopped mint and coriander leaves.</span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Check for salt </span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Saute all this together for about 2mins. </span></em></li>
<li><em><span style="font-family: Georgia; font-size: x-large;">Serve with a raita</span></em></li>
</ul><em><span style="font-family: Georgia; font-size: x-large;"><u><strong>NOTE</strong></u></span></em><br />
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<em><span style="font-family: Georgia; font-size: x-large;">For making it an egg fried rice, scramble two eggs with a little salt and pepper,add it to the fried rice and give it a good mix.</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOulQKnOsuE_UBDdQVjTOwC8Dkhvn7MZsXiSxAVK74AjRKTePRq_lI3Jgb9mVRedM0SOn-emqF0BX6hKSvP5AJqoaNNf-PhJVRNCOJXJ7Wr63T_3kAC4SNGxwLT2cJqiAzeTnnKzG_jVu/s1600/DSC09057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOulQKnOsuE_UBDdQVjTOwC8Dkhvn7MZsXiSxAVK74AjRKTePRq_lI3Jgb9mVRedM0SOn-emqF0BX6hKSvP5AJqoaNNf-PhJVRNCOJXJ7Wr63T_3kAC4SNGxwLT2cJqiAzeTnnKzG_jVu/s640/DSC09057.JPG" width="640" /></a></div><br />
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</div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com3tag:blogger.com,1999:blog-2113786375041332054.post-34671031449270399192011-08-25T23:28:00.000+08:002011-08-26T19:32:57.823+08:00Caramel Chocolate Pudding Made Simple<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N4mXc8SOHFZ_f2oYXW5ra3M-LLZSliB0y9WWMBxTpMDrjUO696mXZ5pIsuU3DiVPrLaEeV0Q8O_FpSVINjvyifyWSMWSjf5MiAs1VQqccxUsgKGWl3NSjX8AFTNsgGjM174YeMlzyC-5/s1600/DSC00644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N4mXc8SOHFZ_f2oYXW5ra3M-LLZSliB0y9WWMBxTpMDrjUO696mXZ5pIsuU3DiVPrLaEeV0Q8O_FpSVINjvyifyWSMWSjf5MiAs1VQqccxUsgKGWl3NSjX8AFTNsgGjM174YeMlzyC-5/s400/DSC00644.JPG" width="400" /></a></div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">This is my first recipe to the blog. It is a simple yet delicious pudding. I dedicate this blog to all my friends who encouraged me to start a food blog and post my recipes. </span></em><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Inspired by my mom's 'Caramel Custard Pudding' <span style="font-size: large;">(shall post this later)</span> I tried this pudding which is easy, fast and done without adding egg. The soft creamy pudding just melts in your mouth! </span></em><br />
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</div><div style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkvZP0OjKfzmef0o68uPuusNgZPu49g1lzEyY_cH9J94wGNXNgRkJGo1f7LG8VNDpzUAaXIjYsb97pU_kJMmiQTwxgXH8I7eD_tYEkFd9BI-eQZ8LeDh3NgU6eHYNKQoLta7GAKHMTPm0/s1600/DSC00647.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkvZP0OjKfzmef0o68uPuusNgZPu49g1lzEyY_cH9J94wGNXNgRkJGo1f7LG8VNDpzUAaXIjYsb97pU_kJMmiQTwxgXH8I7eD_tYEkFd9BI-eQZ8LeDh3NgU6eHYNKQoLta7GAKHMTPm0/s320/DSC00647.JPG" width="240" /></a><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><u><strong>INGREDIENTS</strong></u></span></em></div><br />
<div style="text-align: left;"><em><span style="font-family: Georgia; font-size: large;">CHINA GRASS ----- 100 mg</span></em></div><em><span style="font-family: Georgia; font-size: large;">MILK ----- 500 ml</span></em><br />
<em><span style="font-family: Georgia; font-size: large;">SUGAR ----- 4 tbs</span></em><br />
<em><span style="font-family: Georgia; font-size: large;">CHOCOLATE (grated) </span></em><br />
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<em><span style="font-family: Georgia; font-size: large;"><u><strong>FOR GARNISH</strong> </u>(optional)</span></em><br />
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<em><span style="font-family: Georgia; font-size: large;">DRY FRUITS, SAFFRON </span></em><br />
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<u><em><span style="font-family: Georgia; font-size: large;"><strong>METHOD</strong></span></em></u><br />
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<em><span style="font-family: Georgia; font-size: large;"><strong>China grass</strong> or 'Agar' is an ingredient used in desserts throughout Asia. This is a vegetarian gelling agent found in different flavours and available in most of the supermarts. It can be a base for lot many desserts or can be used by itself. Here I used a brand called 'Blue Bird' - Vanilla flavour. The content of this pack is in tiny crystals and does not require sugar.</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ixwlm7rwgO1_YEefj175j1yo7DL3RDz0VcsIXwP9qgsp0qPRMj2wklKN6dmRe8fnhJwmMACZSHfJ-gEfD5Jqq_H8I6IU6JcLw7y-jvnoDWcDGrMjTFnmf-EXa4KXTknXK87owhpkB1jp/s1600/DSC00646.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ixwlm7rwgO1_YEefj175j1yo7DL3RDz0VcsIXwP9qgsp0qPRMj2wklKN6dmRe8fnhJwmMACZSHfJ-gEfD5Jqq_H8I6IU6JcLw7y-jvnoDWcDGrMjTFnmf-EXa4KXTknXK87owhpkB1jp/s320/DSC00646.JPG" width="320" /></a><em><span style="font-family: Georgia; font-size: large;"><strong>1. Caramel base -</strong> take a heavy bottom vessel and add 4tbs sugar. Add few drops of water and heat it on high flame. Sugar tends to dissolve, melt and starts boiling. We need to slightly burn this syrup and get the beautiful honey coloured caramel base. Now reduce the flame to medium and keep rotating the vessel so that the caramel starts coating the sides of the pan and burns evenly. Caution required not to over burn it. When you see that the golden brown colour is formed, put off the flame and soon transfer the contents to smaller serving bowls or you may keep it as it is. </span></em><br />
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<em><span style="font-family: Georgia; font-size: large;"><strong>2. Pudding -</strong> boil milk and add a pack of china grass to it and cook for 2mins. The content gets cooked and thickens a little. Remove it from the stove. </span></em><br />
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<em><span style="font-family: Georgia; font-size: large;"><strong>3. Layering </strong></span></em><br />
<ul style="text-align: left;"><li><em><span style="font-family: Georgia; font-size: large;"> Pour one layer of china grass to the bowl with the caramel base </span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;">Now add a thin layer of grated chocolate, instead you can also use chocolate sauce or homemade melted chocolate</span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;">Sprinkle some dry fruits, I added some blueberries </span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;">Again add the layer of china grass pudding</span></em></li>
<li><em><span style="font-family: Georgia; font-size: large;">Top it with grated chocolate, saffron and almond pieces</span></em></li>
</ul><br />
<em><span style="font-family: Georgia; font-size: large;"><strong>4. Serving - </strong>Keep the layered bowls in fridge, after it reaches room temperature. It sets very quickly. Keep it for an hour to cool and serve chilled.</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwvJVF0WeBa-s_SJmg9uKcJNzkGd3BgeicbtuUmJBpcJ-5RICweJppHg03MiJhyphenhyphenJdfUlEWiw9SqU6W5fIWF3eCvC_XuJ7HUIJHZuNcmcL7gdGOweQ8gipDyrl6boo5h-UrrovEGpsDKz4/s1600/DSC00643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwvJVF0WeBa-s_SJmg9uKcJNzkGd3BgeicbtuUmJBpcJ-5RICweJppHg03MiJhyphenhyphenJdfUlEWiw9SqU6W5fIWF3eCvC_XuJ7HUIJHZuNcmcL7gdGOweQ8gipDyrl6boo5h-UrrovEGpsDKz4/s400/DSC00643.JPG" width="391" /></a></div><div style="clear: both; text-align: left;"><strong><span style="font-size: large;"><u>Note:</u> <span style="font-family: Georgia, "Times New Roman", serif;"><em>The caramel should be poured to heavy glass bowls only. The high heat content may otherwise crack the glass bowls</em></span></span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com5tag:blogger.com,1999:blog-2113786375041332054.post-13975206169866091872011-08-25T21:52:00.001+08:002011-08-26T19:35:50.932+08:00Apple Fizz Mocktail<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYb5FWhplLMn01K023i6HLUF4ndorFa5Tf8JjDBKmlLCRcQMV0bKMds39TQCv3Fl2YGlQdcHf0GjHVzkV-wptgI_Sy8DiAPoS87Xm6kL8P1fXCbvtQHWVfo551i6RCx42g0TxEk2AXzOJ/s1600/DSC09317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYb5FWhplLMn01K023i6HLUF4ndorFa5Tf8JjDBKmlLCRcQMV0bKMds39TQCv3Fl2YGlQdcHf0GjHVzkV-wptgI_Sy8DiAPoS87Xm6kL8P1fXCbvtQHWVfo551i6RCx42g0TxEk2AXzOJ/s640/DSC09317.JPG" width="480" /></a></div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">I dedicate this blog to <strong>Sanjeev</strong> (AKA) <strong>Sanju</strong>, for suggesting the name 'Rajdeep's Kitchen' which I rechristened to 'Rajdeep's Cookery' as my blog name. Cheers Sanju !</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleB6-QbotCEMyxU8wYEnDkIAykS-bo_7H3fJvGgQutQVcTuIFNU6O4b0DpE61Yu0CxOp8ZoEBsjp12xF15M6H3-svbofvC2IEQP-wlwsTfAu1D0DcQXMMBLwX4ZD3sODqfM4ttGb8EF3o/s1600/DSC09316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleB6-QbotCEMyxU8wYEnDkIAykS-bo_7H3fJvGgQutQVcTuIFNU6O4b0DpE61Yu0CxOp8ZoEBsjp12xF15M6H3-svbofvC2IEQP-wlwsTfAu1D0DcQXMMBLwX4ZD3sODqfM4ttGb8EF3o/s320/DSC09316.JPG" width="286" /></a><em><span style="font-family: Georgia; font-size: x-large;">This simple mocktail is an <strong>inspiration</strong> from a drink I had last weekend at the Pizza Hut. It had fresh mint leaves, apple flavour and fresh lime. Since my hubby likes carbonated drinks, I gave it a try and was an instant hit.</span></em><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
<br />
<i><span style="font-family: "Georgia","serif"; font-size: 18pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Georgia","serif"; font-size: 18pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong><u>INGREDIENTS </u></strong></span></span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia","serif"; font-size: x-large; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><em>APPLE JUICE-----125ml</em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia","serif"; font-size: x-large; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><em>ANY CARBONATED DRINK----125ml</em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia","serif"; font-size: x-large; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><em>APPLE FINELY DICED----2tbs</em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia","serif"; font-size: x-large; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><em>FRESH MINT LEAVES----few</em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia","serif"; font-size: x-large; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><em>CHAT MASALA POWDER----2pinch</em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; font-size: 18pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><u><strong>METHOD</strong></u></span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: x-large;">Keep the Apple juice (I used Tropicana Apple Juice) and the carbonated drink (7 up or Sprite) refrigerated.</span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: large;"> </span><span style="font-size: x-large;">Just before serving, take a tall glass rinse it with ice water.</span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: large;"><span style="font-size: x-large;">Add the apple pieces, mint leaves and a slice of fresh lime.</span> </span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: large;"><span style="font-size: x-large;">On top of it add the apple juice and the fizzy drink.</span> </span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: x-large;">The apple pieces and mint leaves shall now glide up to the glass. </span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: large;"><span style="font-size: x-large;">Top it with one or two pinches of chat masala and serve.</span> </span></span></i></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><ul style="text-align: left;"><li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><i><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-size: x-large;">Voila!....here's a refreshing chatpata drink.</span> </span></i></div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiKIzmI9wr9xfOFkqJNyC3PbVg7__eS9ct2xXEzLC47jzDI6Q4kGFrHePz7SPsjABS8T9meO5nKuxGXmga8biTLaWbseJXkeSJS5GgW_t3yqzNStjxLT_9fWYCX5u_ui-gUU1KpJy2SYv/s1600/DSC09319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiKIzmI9wr9xfOFkqJNyC3PbVg7__eS9ct2xXEzLC47jzDI6Q4kGFrHePz7SPsjABS8T9meO5nKuxGXmga8biTLaWbseJXkeSJS5GgW_t3yqzNStjxLT_9fWYCX5u_ui-gUU1KpJy2SYv/s640/DSC09319.JPG" width="480" /></a></div></div>Random Rumble Rajhttp://www.blogger.com/profile/01581393447840339425noreply@blogger.com1