tag:blogger.com,1999:blog-5360415596920934822024-03-14T00:08:55.658-07:00Culinary ChroniclesA journal of my experiments with food. The invariant ingredient in all these attempts is enthusiasm, passion and love.Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-536041559692093482.post-59530739115902730422021-04-16T10:27:00.001-07:002021-04-16T10:27:00.262-07:00Buttermilk Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-fy9NBSZxAEg/YGdJAyUlSFI/AAAAAAAAZmQ/DTeWiCX-LskR3QSu6ndQREV-jYAg7o5tQCLcBGAsYHQ/s1600/1617381634105729-8.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fy9NBSZxAEg/YGdJAyUlSFI/AAAAAAAAZmQ/DTeWiCX-LskR3QSu6ndQREV-jYAg7o5tQCLcBGAsYHQ/s1600/1617381634105729-8.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-eKhWo7ZXLAk/YGdJFONArkI/AAAAAAAAZmg/V2wDz88u_uMrCMJrWaigPxUBVA09L9eIwCLcBGAsYHQ/s1600/1617381651686116-4.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-eKhWo7ZXLAk/YGdJFONArkI/AAAAAAAAZmg/V2wDz88u_uMrCMJrWaigPxUBVA09L9eIwCLcBGAsYHQ/s1600/1617381651686116-4.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://priyaskitchendiary.blogspot.com/2011/07/pound-cake-july-punch.html">Pound cake</a> was my very first large cake baked as part of group baking assignment. It was my first bake in a silicone pan and I had some challenges with the mixing. I did not own an electric mixer then. And still it turned out pretty good. I was mighty proud of the attempt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After that I baked a condensed milk pound cake that I was not very happy about. I never got around to baking another pound cake again. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So when I came across <a href="https://theviewfromgreatisland.com/perfect-buttermilk-pound-cake-recipe/">this recipe</a> I was intrigued. This was a bundt cake and I loved the texture. But the size of the cake and the mixing was daunting. My daughter saw my bookmarked recipe on my phone one day and said "Ma! bake this today" and off she trotted away. I did not have a chance to respond at all. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It is amazing how these little ones have us wrapped around their little fingers and before we know it, we are dancing away to their tunes. So yes that Saturday turned into a Mamma's baking day. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (Makes one large bundt cake)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Unsalted butter at room temperature - 1 1/2 cups (340g)</div><div class="separator" style="clear: both; text-align: left;">Sugar - 1 3/4 cups </div><div class="separator" style="clear: both; text-align: left;">Eggs, at room temperature- 6</div><div class="separator" style="clear: both; text-align: left;">Vanilla extract - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Butter milk (at room temperature) - 1/2 cup </div><div class="separator" style="clear: both; text-align: left;">Baking powder - 1tsp</div><div class="separator" style="clear: both; text-align: left;">Salt - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">All purpose flour - 2 3/4 cups </div><div class="separator" style="clear: both; text-align: left;">Powdered sugar - for dusting</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350degrees F (180 degrees C)</div><div class="separator" style="clear: both; text-align: left;">Generously grease and dust a large (10 inch) bundt pan. Dust off the excess flour and keep the pan aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cream the butter and sugar for about 5-7 minutes until light and fluffy. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Beat in the eggs one at a time, beating well and scraping down the sides of the bowl between each addition. After all the eggs are added, beat again for about 2-3 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With the mixer on low, add the vanilla extract, baking powder and salt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now alternately add the buttermilk mixture and flour, starting and ending with the flour. Mix until no dry flour remains. Do not over beat. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spoon the batter into the prepared bundt pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-GR3b9QHIkuE/YGdJIbcBePI/AAAAAAAAZmw/ZIi8X6iiS0oznCVC1Ajk4FFxilKnZC0CACLcBGAsYHQ/s1600/1617381664979147-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-GR3b9QHIkuE/YGdJIbcBePI/AAAAAAAAZmw/ZIi8X6iiS0oznCVC1Ajk4FFxilKnZC0CACLcBGAsYHQ/s1600/1617381664979147-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake at 180 degrees C for 20 minutes. Without opening the oven door, turn the temperature down to 160 degrees C and bake for another 25-30 minutes. Insert a toothpick diagonally into the cake and pull it out. The toothpick should not have wet batter on it. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you find the top browning too quickly in the second half of the baking time, then cover with a foil and continue baking. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-g335v7KySWI/YGdJHkHSqSI/AAAAAAAAZms/4DQVNp8LhWc1eLQBgf-omlUmZUD9pNbPQCLcBGAsYHQ/s1600/1617381661939640-1.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow the cake to cool off in the pan. Run a flexible knife around the edges and then invert the cake onto a wire rack. </div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-EE7lDX8mTKo/YGdJG1vSuEI/AAAAAAAAZmo/8hitZvoLmuAFHKfSx4-T2zaHIJeTCHftQCLcBGAsYHQ/s1600/1617381658730374-2.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: left;">Dust with icing sugar or fine powdered sugar. Slice only when the cake feels completely cool to touch. </div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-QXnBxqoKMUg/YGdJGKe-poI/AAAAAAAAZmk/m6GNbQonNVkDdJIq68oAobNCdcS50Nr8gCLcBGAsYHQ/s1600/1617381655207848-3.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The cake keeps well at room temperature in an airtight container for 3-4 days, if it lasts that long that is. My kids did not wait to for the cake to completely cool down. And they had it for breakfast and evening snack for the next couple of days. I do not have to think twice about using my large bundt pan anymore 😊</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="background-color: #ead1dc;">Verdict</span> </b>The texture was just perfect in this cake. I guess the beating with the electric mixer did matter. I felt it was a bit too sweet. I will try cutting down the sugar a bit the next time. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-zAgKQYq8bxg/YGdJEemGS8I/AAAAAAAAZmc/eGAL-7oQLh0A2lr73BDFLMd79fQog45fgCLcBGAsYHQ/s1600/1617381647749510-5.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-76686374808729758182021-04-14T04:57:00.002-07:002021-04-14T04:57:48.486-07:00Masala Bati<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XlKyX8j03ZE/YGCk1DbY22I/AAAAAAAAZM0/AVyVr2zHAHoZidTyRMH1cD8JejcD0oQHQCPcBGAsYHg/s4000/IMG_20210307_125425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-XlKyX8j03ZE/YGCk1DbY22I/AAAAAAAAZM0/AVyVr2zHAHoZidTyRMH1cD8JejcD0oQHQCPcBGAsYHg/s320/IMG_20210307_125425.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I heard about dal bati from my colleagues while on a work trip. The apartment that were put up in had the built-in hob and oven unit. They mentioned this Rajastani dish where the same atta we use to make roti can be baked and dunked in ghee to be served with dal. That was more than 10 years back.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I wanted to try this since then. But I as apprehensive and kept postponing. Finally after 10 years, I decided to bite the bullet and bake it one weekend. But I decided I should try a stuffed bati recipe. And boy was I wrong for not trying this out earlier. They were delectable. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The internet has made culinary experiments a lot easier. There are tons of recipes out there, that we don't have enough days to try all these out. Thanks to one such recipe I came across for <a href="https://www.mygingergarlickitchen.com/stuffed-masala-bati/">Masala bati</a>, I had no trouble baking these. But while trying recipes for the first time I am always a nervous wreck. I kept my fingers crossed and waited for 40 minutes while these were baking in the oven. I was able to catch my breath only when I was able to dunk the baked batis in ghee, and taste one of them. Finally a sigh of relief while I called out to my food taster (my elder daughter). And she downed two of these immediately. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (makes 12 batis)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><b>Masala Bati </b></div><div class="separator" style="clear: both; text-align: left;">Whole wheat flour - 2 cups</div><div class="separator" style="clear: both; text-align: left;">Semolina (Sooji) - 1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Ajwain - 1/2 tsp </div><div class="separator" style="clear: both; text-align: left;">Salt - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Baking powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Baking soda - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Ghee - 3 tbsp</div><div class="separator" style="clear: both; text-align: left;">Water - 1/2 cup warm for kneading dough</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Masala stuffing for the Bati</b></div><div class="separator" style="clear: both; text-align: left;">Oil - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Potatoes - 4-5 medium sized peeled, boiled and cubed</div><div class="separator" style="clear: both; text-align: left;">Green peas - 1/2 cup (cooked)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Roast and Pound together:</u></div><div class="separator" style="clear: both; text-align: left;">Cloves - 5</div><div class="separator" style="clear: both; text-align: left;">Peppercorns - 8</div><div class="separator" style="clear: both; text-align: left;">Coriander seeds - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Cumin seeds - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Asafoetida (hing) - 1 pinch</div><div class="separator" style="clear: both; text-align: left;">Ginger - 1/2" piece</div><div class="separator" style="clear: both; text-align: left;">Green chillies - 2 finely chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Spices:</u></div><div class="separator" style="clear: both; text-align: left;">Red chilli powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Turmeric - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Amchur (dry mango powder) - 1 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b>For the Bati dough:</b></div><div class="separator" style="clear: both;">For making the dough, add whole wheat flour, semolina, salt, baking powder, baking soda, carom seeds (ajwain), oil/ghee to a bowl. If using ghee, melt the ghee and let it cool down before using. </div><div class="separator" style="clear: both;">Mix it by rubbing and massaging the flour and ghee using your fingertips. You need to keep mixing until it resembles breadcrumbs and retains its shape.</div><div class="separator" style="clear: both;">Add warm water and knead into a firm dough. The dough should not be soft like roti dough. It should be like the puri dough. </div><div class="separator" style="clear: both;">Apply little oil/ghee on the prepared dough and keep it covered for 30 minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div></div><div class="separator" style="clear: both; text-align: left;"><b>For the Stuffing:</b></div><div class="separator" style="clear: both; text-align: left;">Boil the potatoes, peel the skin, dice and keep aside. Boil the green peas, drain the water and keep aside.</div><div class="separator" style="clear: both; text-align: left;">Dry roast cloves, peppercorns, coriander and cumin seeds and allow them to cool down. Pound the roasted spices into a coarse powder. Add a pinch of hing to the pounded spice mix. </div><div class="separator" style="clear: both; text-align: left;">Pound ginger and green chilli into a coarse paste. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat a couple of tablespoons of oil in a heavy bottomed pan. When the oil is hot, add the pounded spices and when the mix crackles, add the ginger and chilli paste. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Next add the chilli powder, garam masala, coriander powder, turmeric and Amchur. Mix and saute well for a minute or so. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the potatoes and green peas and mix well with the spices. Saute until well combined. Transfer the masala to another plate and let it cool completely. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once cooled, roll the masala into 13-14 uniformly sized balls and keep aside. </div><div class="separator" style="clear: both; text-align: left;"><span face="sans-serif" style="background-color: white; box-sizing: border-box; font-size: 0.9rem;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><b>Shaping the Batis:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Once the bati dough has rested for 30 minutes, make 13-14 uniform sized balls. Roll into a 2-inch diameter circle. Place the stuffing in the center and close the disc, pinching the edges to make a ball. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Repeat this with the remaining 13 balls of bati. Place the batis in a bowl covered with cling wrap. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Baking the Batis:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 170degrees C. Arrange the batis in a tray or roasting plate. Brush the batis with some melted ghee. Bake for 30-40 minutes until the tops are golden brown and crisp.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GobMU1LgNxs/YGCk1JmlTkI/AAAAAAAAZM0/tsgZBeyp-NAFQUA1LnUyaB7xCuEh-fqmgCPcBGAsYHg/s4000/IMG_20210307_125815.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-GobMU1LgNxs/YGCk1JmlTkI/AAAAAAAAZM0/tsgZBeyp-NAFQUA1LnUyaB7xCuEh-fqmgCPcBGAsYHg/s320/IMG_20210307_125815.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N95HeUuFY2o/YGCk1Jj70-I/AAAAAAAAZM0/KKuux84E0Cgvhct5Qk7nlCS9J_lgAa5dQCPcBGAsYHg/s4000/IMG_20210307_124904.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-N95HeUuFY2o/YGCk1Jj70-I/AAAAAAAAZM0/KKuux84E0Cgvhct5Qk7nlCS9J_lgAa5dQCPcBGAsYHg/s320/IMG_20210307_124904.jpg" /></a></div>Pull the tray out of the oven and dunk the batis in melted ghee for a minute and place on the serving tray. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-25_uXSseHqg/YGCk1EVVnZI/AAAAAAAAZM0/e45N8Z3CD8Aq7h3p1MWpxl0tweExqFr3ACPcBGAsYHg/s4000/IMG_20210307_124908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-25_uXSseHqg/YGCk1EVVnZI/AAAAAAAAZM0/e45N8Z3CD8Aq7h3p1MWpxl0tweExqFr3ACPcBGAsYHg/s320/IMG_20210307_124908.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hDtAAGIq5Xo/YGCk1BggCDI/AAAAAAAAZM0/aGrwGEXHYXUf8gMwyPbW1u3Hx2U82Up7gCPcBGAsYHg/s4000/IMG_20210307_125428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-hDtAAGIq5Xo/YGCk1BggCDI/AAAAAAAAZM0/aGrwGEXHYXUf8gMwyPbW1u3Hx2U82Up7gCPcBGAsYHg/s320/IMG_20210307_125428.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Serve hot with Dal. Or just stuff your face with one or two when they are piping hot :). It is upto you. <br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I really regret not trying this out earlier. These make such awesome meals, let the size not fool you. It is dunked in ghee remember? and stuffed with aloo too. So just a couple of these bad boys with dal will fill you up. My elder one preferred eating the batis plain. She has requested me to make this again. I plan to make this occasionally for a change from the usual stuff. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nq28KExiM88/YGCk1Ps9leI/AAAAAAAAZM0/p1jdVUAl5iA_lem-lrVriIJgggudUy0bwCPcBGAsYHg/s4000/IMG_20210307_130016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-Nq28KExiM88/YGCk1Ps9leI/AAAAAAAAZM0/p1jdVUAl5iA_lem-lrVriIJgggudUy0bwCPcBGAsYHg/s320/IMG_20210307_130016.jpg" /></a></div><br /><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-62376451036466798042021-04-09T10:28:00.001-07:002021-04-09T10:28:00.256-07:00Dal Pancharatan<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J-dKmKeTPug/X0qiRFAKgCI/AAAAAAAAWRg/keo1iT8FYl4dXFk6hG53j1bp70DeUbeXgCPcBGAsYHg/s4160/IMG_20200719_111323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-J-dKmKeTPug/X0qiRFAKgCI/AAAAAAAAWRg/keo1iT8FYl4dXFk6hG53j1bp70DeUbeXgCPcBGAsYHg/s640/IMG_20200719_111323.jpg" width="640" /></a></div><div><br /></div><div>The good old comfort food - dal chawal. And how many variations of dal are possible. Each lentil has a unique taste. My personal favourite is the green moong dal. Given the variety of lentils, it also means there are multiple permutations we can have. How about we combine five delicious lentils? Sounds good to me!</div><div><br /></div><div>In this recipe I used equal proportions of toor, masoor, yellow moong, green moong, channa dal. You can replace the yellow moong with the black urad dal as well. I believe the original recipe uses the mot dal as one of the five lentils. But I usually do not have it on hand, so I went with the above combination. </div><div><br /></div><div style="background-color: #ead1dc;"><div><b>Recipe (makes 6 servings)</b></div><div><br /></div><div><b>Ingredients</b></div><div>Toor dal - 2 tbsp</div><div>Masoor dal - 2 tbsp</div><div>Yellow moong dal - 2 tbsp</div><div>Green moong dal - 2 tbsp</div><div>Channa dal - 2 tbsp</div><div>Onions - finely chopped - 1 large</div><div>Tomato - finely chopped - 1 large</div><div>Green chillies - slit - 2</div><div>Salt- to taste</div><div>Coriander powder (dhania) - 1 tsp</div><div>Pepper - 1/2 tsp</div><div>Curry leaves - 5 leaves</div><div>Cumin - 1 tsp</div><div>Oil - 2 tsp</div><div>Coriander - finely chopped - 1 tbsp</div><div><br /></div><div><b>Method</b></div><div>Wash and soak the dal for 20 minutes.</div><div>Add sufficient water and boil the dal in the cooker until soft and mushy.</div><div>Use a wooden ladle to mash the boiled dal. </div><div>Heat oil in a heave bottomed vessel. Add curry leaves, green chillies and cumin. When the cumin seeds splutter, add the onions and saute. Add turmeric and continue frying until transparent. Add the tomatoes and fry until soft and mushy. Add the coriander powder, pepper and salt. Add the dal and sufficient water for the right consistency, and let it come to a boil. Close the lid and let it simmer for about 5 minutes. Switch off the flame and add coriander leaves to garnish. Server hot with rice or roti. </div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D9-8QeFlbFU/X0qiRJ4rC2I/AAAAAAAAWRg/JRuZCbtVTYADevuFQ3IAIiLgXbYY4xDMwCPcBGAsYHg/s4160/IMG_20200719_111321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-D9-8QeFlbFU/X0qiRJ4rC2I/AAAAAAAAWRg/JRuZCbtVTYADevuFQ3IAIiLgXbYY4xDMwCPcBGAsYHg/s640/IMG_20200719_111321.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">This goes well with roti or rice or even dal bati. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><br /><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-52241980888447102322021-04-06T08:57:00.079-07:002021-04-06T08:57:00.245-07:00Instant Rava Idli<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v11SPdO36VY/YGCl7d2A-tI/AAAAAAAAZNY/bSWKDYd9k4AIH6zZC6pD_VmNa8bIQqCYwCPcBGAsYHg/s4000/IMG_20210307_091410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-v11SPdO36VY/YGCl7d2A-tI/AAAAAAAAZNY/bSWKDYd9k4AIH6zZC6pD_VmNa8bIQqCYwCPcBGAsYHg/s320/IMG_20210307_091410.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Sunday breakfast is a tough choice. There is enough time to cook something elaborate, but it is also alluring to make something quick, so I can have a relaxed weekend. Sometimes I just pick a simple but great tasting recipe that serves me just right. This one I picked from <a href="https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/">Hebbar's kitchen</a> fit the bill. In addition, I made the sooji mix on Saturday night, so it is ready for me to soak on Sunday morning for the batter. </div><br /><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Sooji - 1 cup</div><div class="separator" style="clear: both; text-align: left;">Ginger - 1/2 inch, grated</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 10, chopped</div><div class="separator" style="clear: both; text-align: left;">Mustard seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Cumin - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Channa dal - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Green chilli - 1 finely chopped</div><div class="separator" style="clear: both; text-align: left;">Oil - 3 tsp</div><div class="separator" style="clear: both; text-align: left;">Asafoetida - 1 pinch</div><div class="separator" style="clear: both; text-align: left;">Turmeric - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curd - 3/4 cup </div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Water - 1/2 cup </div><div class="separator" style="clear: both; text-align: left;">Coriander - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Carrot - 2 tbsp grated</div><div class="separator" style="clear: both; text-align: left;">Eno (fruit salt) - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Heat the oil in heavy bottomed pan. When the oil is hot, add the curry leaves, mustard, cumin, channa dal, green chilli, ginger, asafoetida. When the mustard starts to sputter, add the sooji and fry on a low flame, add the turmeric and continue frying until the raw smell goes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow the Rava mixture to cool down and store in an airtight container. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The next morning, in a bowl, add 3/4 cup of curd to the rava mix. Rest for about 10-15 minutes, to allow the rava to soak the moisture. Add the salt and water make a batter like consistency. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the Eno, just before pouring the batter onto the idli plate. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Steam the batter on a greased idli plate for about 15-18 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow to cool on the idli plate for about 5 minutes. Remove the idlis with a sharp spoon. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve hot with chutney. </div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s3MS9fgu1mM/YGCl7UpA7xI/AAAAAAAAZNY/mELoknqs7W4-LiIuqfN9iF_u53JM24l5gCPcBGAsYHg/s4000/IMG_20210307_091358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-s3MS9fgu1mM/YGCl7UpA7xI/AAAAAAAAZNY/mELoknqs7W4-LiIuqfN9iF_u53JM24l5gCPcBGAsYHg/s320/IMG_20210307_091358.jpg" /></a></div><div><br /></div><b style="background-color: #ead1dc;">Verdict</b></div><div>These taste very good, a must have recipe for quick breakfast. <br /><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-1864771661087972022021-04-04T08:57:00.009-07:002021-04-04T08:57:01.326-07:00Crispy Fried Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k3Tu0LZNjSU/YGClxhS4RxI/AAAAAAAAZNU/MA-6QJUUR2IfPZL1cZkQGSarGLJu9Be_wCPcBGAsYHg/s4000/IMG_20210217_200248.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-k3Tu0LZNjSU/YGClxhS4RxI/AAAAAAAAZNU/MA-6QJUUR2IfPZL1cZkQGSarGLJu9Be_wCPcBGAsYHg/s320/IMG_20210217_200248.jpg" /></a></div>The kids have named it MFC - Mamma's Fried Chicken. Necessity is the mother of invention - isn't it? <div>When the kids were looking for some fried chicken instead of the regular chicken curry, I was very apprehensive. However I decided to give it a try after checking a lot of recipes online. </div><div><br />I always marinate the chicken in yoghurt and spices before freezing it for use. </div><div>So I just used the marinated chicken rolled it into flour and deep fried it in the kadai. </div><div>I was apprehensive, however it turned out great and disappeared in no time.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p8jg4ODTE_o/YGClxiDHfFI/AAAAAAAAZNU/nYuWNFdL0587H7WKcn98GeGO_5-LVdF-QCPcBGAsYHg/s4000/IMG_20210206_191142.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-p8jg4ODTE_o/YGClxiDHfFI/AAAAAAAAZNU/nYuWNFdL0587H7WKcn98GeGO_5-LVdF-QCPcBGAsYHg/s320/IMG_20210206_191142.jpg" /></a></div><br /></div><div style="background-color: #ead1dc;"><div><b>Recipe</b></div><div><b>Ingredients</b></div><div>12 pieces - Marinated chicken preferably boneless and leg pieces</div><div>1/2 cup - maida or corn flour</div><div>1 tsp - salt</div><div>1 tsp - pepper</div><div>Oil - for frying</div><div><br /></div><div><b>Method</b><br /><br />Mix the maida, salt and pepper an spread on a plate.</div><div>Heat the oil in a heavy bottomed iron wok/kadai. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GxLtTtiFbYg/YGClxtNRGGI/AAAAAAAAZNU/CHVEAVsCFu4PUgySOTScqGt2cjyESbQ0gCPcBGAsYHg/s4000/IMG_20210206_191016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-GxLtTtiFbYg/YGClxtNRGGI/AAAAAAAAZNU/CHVEAVsCFu4PUgySOTScqGt2cjyESbQ0gCPcBGAsYHg/s320/IMG_20210206_191016.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">When the oil is hot enough, roll the chicken one piece at a time in the flour mixture, and gently drop it into the kadai.</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MGyc48WKq3A/YGClxtZ2MrI/AAAAAAAAZNU/GdXfcDa__Xsot685m1qztUQbqA0Se7YkACPcBGAsYHg/s4000/IMG_20210206_191029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-MGyc48WKq3A/YGClxtZ2MrI/AAAAAAAAZNU/GdXfcDa__Xsot685m1qztUQbqA0Se7YkACPcBGAsYHg/s320/IMG_20210206_191029.jpg" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;">Allow the chicken to fry well until the sizzling softens and then flip the pieces over. Again wait until the sizzling softens to remove the pieces from the kadai and drain the excess oil on a kitchen towel. Serve hot. </div></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div>There are a few tips to keep in mind. Cornflour works better than maida. It yields crispier chicken. Wait until the oil is hot, before you drop the chicken into the oil. Use a heavy iron kadai. This helps maintain the oil temperature constant. Keep the flame on medium-low throughout. Do not tweak the flame inbetween. Avoid flipping over the chicken before the sizzling softens. Lastly, announce to the kids that the chicken is ready only when you have a plateful ready to serve.<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6T8Xe1tbUZ8/YGClxoZMn-I/AAAAAAAAZNU/0g1lyPguOqQT1Z7Xm6PhteMJzkTFfbM8wCPcBGAsYHg/s4000/IMG_20210206_191024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-6T8Xe1tbUZ8/YGClxoZMn-I/AAAAAAAAZNU/0g1lyPguOqQT1Z7Xm6PhteMJzkTFfbM8wCPcBGAsYHg/s320/IMG_20210206_191024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-53661888465166179942021-04-02T10:06:00.011-07:002021-04-02T10:06:00.354-07:00Whole-wheat biscuits<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xy0UphK_VLY/YGClI7GXXxI/AAAAAAAAZM8/ihrg2tDezAYNi9-DdvRLafNk3o0gwDyygCPcBGAsYHg/s4000/IMG_20210304_174904.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-Xy0UphK_VLY/YGClI7GXXxI/AAAAAAAAZM8/ihrg2tDezAYNi9-DdvRLafNk3o0gwDyygCPcBGAsYHg/s320/IMG_20210304_174904.jpg" width="320" /></a></div><div><br /></div>Emboldened by my earlier success with wholewheat scones, I decided to bake <a href="https://www.joyofbaking.com/Biscuits.html">these biscuits</a> with whole wheat flour. <div><br /></div><div>Here is the recipe.</div><div><br /></div><div style="background-color: #ead1dc;"><div><b>Recipe</b></div><div><b>Ingredients</b></div><div>2 1/2 cups of wholewheat flour</div><div>1 tbsp - granulated white sugar</div><div>1/2 tsp - salt</div><div>2 1/2 tsp - baking powder</div><div>1/2 cup (113g) - unsalted butter cold</div><div>3/4 cup - whole milk (cold)</div><div>1 - large cold egg (lightly beaten)</div><div><br /></div><div><b>Method</b></div><div><br /></div><div>Preheat the oven to 200 degrees C, and line a baking sheet with parchment paper. </div><div><br /></div><div>Mix the flour, sugar, salt, baking powder and keep aside.</div><div><br /></div><div>Cut the cold butter into the flour mixture. Blend using your fingertips, such that the mixture resembles coarse crumbs. Do not over mix or knead. </div><div><br /></div><div>Next add the cold beaten egg to the cold milk and add to the crumb mixture to mix with your fingertips until it just comes together. Roll or pat the dough into a disc about an inch thick. Using a lightly floured cookie cutter, cut discs and place on the prepared baking sheet. Brush the top of the biscuits with milk. Bake at 200 degrees C for 15-17 minutes. </div><div><br /></div><div>Allow the biscuits to cool down for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. </div><div><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6oZTHjyy1Ts/YGClI7lFKmI/AAAAAAAAZM8/xWZDw_3UKX0VMkZv9sWnucCFKNiEzUCEgCPcBGAsYHg/s4000/IMG_20210304_174742.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-6oZTHjyy1Ts/YGClI7lFKmI/AAAAAAAAZM8/xWZDw_3UKX0VMkZv9sWnucCFKNiEzUCEgCPcBGAsYHg/s320/IMG_20210304_174742.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PllYqBjslrU/YGClI595fNI/AAAAAAAAZM8/_FxUhe6ANVYSdI2q0Bk_knIVwd_TDCleQCPcBGAsYHg/s4000/IMG_20210304_174714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-PllYqBjslrU/YGClI595fNI/AAAAAAAAZM8/_FxUhe6ANVYSdI2q0Bk_knIVwd_TDCleQCPcBGAsYHg/s320/IMG_20210304_174714.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="background-color: #ead1dc;">Verdict</b><br /><div class="separator" style="clear: both; text-align: left;">This was slightly less sweet than the scones. But they tasted great nevertheless. The texture was flaky and crumbly too. Yet another favourite of the kids now. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SZAIP5m76YY/YGClI0jQkII/AAAAAAAAZM8/5i4X7eCWtB0ZwlOx7TJkYwEgvjrPEjqewCPcBGAsYHg/s4000/IMG_20210304_174652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-SZAIP5m76YY/YGClI0jQkII/AAAAAAAAZM8/5i4X7eCWtB0ZwlOx7TJkYwEgvjrPEjqewCPcBGAsYHg/s320/IMG_20210304_174652.jpg" /></a></div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-23788897139074372782021-03-30T08:53:00.005-07:002021-03-30T08:53:00.507-07:00Wholewheat chocolate chip scones<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4qaJP0Icdj4/YGCmduXCtlI/AAAAAAAAZNg/yW8HozUhN4sUozT_rygF4g1HBWKtOrRMgCPcBGAsYHg/s4000/IMG_20210307_143334.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-4qaJP0Icdj4/YGCmduXCtlI/AAAAAAAAZNg/yW8HozUhN4sUozT_rygF4g1HBWKtOrRMgCPcBGAsYHg/s320/IMG_20210307_143334.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">During the pre-pandemic times, the demand and request to bake something used to be during the vacation time. But with the onset of the pandemic and the online classes, with kids being home through the year, keeping their eating habits healthy has been a challenge. So I started baking quick bites that last for a couple of days, and they started loving the home baked goods, that they started asking for newer baked goods. And I picked up <a href="https://www.joyofbaking.com/SconesCoffeehouse.html">this recipe</a> for scones from my goto website for tried and tested recipes - joyofbaking.com</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I just substituted a cup of wholewheat, to make it healthier and was keeping my fingers crossed that it would turn out fine and it did! So without further ado, here is the recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">1 cup - whole wheat flour</div><div class="separator" style="clear: both; text-align: left;">1 cup - maida or all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup (113 g) - cold unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 tsp - baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp - baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp - salt</div><div class="separator" style="clear: both; text-align: left;">1/4 cup - granulated white sugar</div><div class="separator" style="clear: both; text-align: left;">2/3 or 3/4 cup buttermilk </div><div class="separator" style="clear: both; text-align: left;">1 tsp - vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 200 degrees C and prepare a baking sheet with parchment paper. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix the whole-wheat, all-purpose flour, sugar, baking powder, baking soda and salt.</div><div class="separator" style="clear: both; text-align: left;">Cut the cold unsalted butter into the flour mix. Blend the butter into the flour mixture with your finger tips. Use a light touch, the mixture should look like coarse crumbs. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used curd and water in equal proportion to make the buttermilk. Pour the buttermilk and vanilla essence into the flour-butter crumb mixture and lightly make a dough. Again do not knead, if you want the scones to turn out flaky. Mix in the chocolate chips. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Transfer the dough to a lightly floured surface and roll into disc about an inch thick. Lightly flour, a cookie cutter and cut into circles and place on a baking sheet. Brush the top of the scones with milk. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TGYJ6bxKlYo/YGCk8w7HyHI/AAAAAAAAZM4/MKHcNghTmYUbksjKy8uxwY3Y04rmFEBEACPcBGAsYHg/s4000/IMG_20210307_102425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-TGYJ6bxKlYo/YGCk8w7HyHI/AAAAAAAAZM4/MKHcNghTmYUbksjKy8uxwY3Y04rmFEBEACPcBGAsYHg/s320/IMG_20210307_102425.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Bake in a pre-heated oven at 200 degrees C for about 18-20 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><div><span style="text-align: left;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"> <a href="https://1.bp.blogspot.com/-WekegD5pnyE/YGCk82IbNII/AAAAAAAAZM4/Bcvl-RC6XqAjJO5z4jr5l56ekbcO0Q1UgCPcBGAsYHg/s4000/IMG_20210307_104047.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-WekegD5pnyE/YGCk82IbNII/AAAAAAAAZM4/Bcvl-RC6XqAjJO5z4jr5l56ekbcO0Q1UgCPcBGAsYHg/s320/IMG_20210307_104047.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow to cool on a baking sheet for about five minutes and let them cool completely on a wire rack. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GLYvWuB2Wpo/YGCk89ByU0I/AAAAAAAAZM4/4BELb3HDMYYImOoL_R4ERU6A0O2wpov4wCPcBGAsYHg/s4000/IMG_20210307_104117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-GLYvWuB2Wpo/YGCk89ByU0I/AAAAAAAAZM4/4BELb3HDMYYImOoL_R4ERU6A0O2wpov4wCPcBGAsYHg/s320/IMG_20210307_104117.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1DbN3hTrjuA/YGCk82Y2u3I/AAAAAAAAZM4/Vg840wQ5mSkM8yK5BEUBCKn0R8C_2w6lwCPcBGAsYHg/s4000/IMG_20210307_104112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-1DbN3hTrjuA/YGCk82Y2u3I/AAAAAAAAZM4/Vg840wQ5mSkM8yK5BEUBCKn0R8C_2w6lwCPcBGAsYHg/s320/IMG_20210307_104112.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">These are best when they are served a bit warm. But they do store well for a couple of days in an airtight container at room temperature. </div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="background-color: #ead1dc;">Verdict</b><br /><div class="separator" style="clear: both; text-align: left;">These turned out so good that my daughters downed about two each when they were cooling down. And they wanted me to bake these frequently. They are mildly sweet and flaky. You could slice them in half and add butter or peanut butter spread if you prefer.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oZXjEcrnJwI/YGCmdnIf1DI/AAAAAAAAZNg/NJyG9k3x0JY6TJl3SyDqq28f0ybuDdTcACPcBGAsYHg/s4000/IMG_20210307_143310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-oZXjEcrnJwI/YGCmdnIf1DI/AAAAAAAAZNg/NJyG9k3x0JY6TJl3SyDqq28f0ybuDdTcACPcBGAsYHg/s320/IMG_20210307_143310.jpg" width="320" /></a></div><br /><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-25170925184312535772021-03-28T09:32:00.000-07:002021-03-28T09:32:12.630-07:00Flourless Eggless Banana Brownies <div class="separator" style="clear: both; text-align: left;">I came across <a href="https://mindovermunch.com/recipes/3-ingredient-flourless-brownies/">this recipe</a> on the google feed one day on my phone. Totally healthy, made with few ingredients - that is what made this recipe attractive. And I immediately book marked it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UxRyZv-UtF0/YGCkY_7diJI/AAAAAAAAZMs/3fyImcOJjMcJOoh5jqIIw1RS2GaPynhkgCPcBGAsYHg/s4000/IMG_20210319_184556.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-UxRyZv-UtF0/YGCkY_7diJI/AAAAAAAAZMs/3fyImcOJjMcJOoh5jqIIw1RS2GaPynhkgCPcBGAsYHg/s320/IMG_20210319_184556.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now all that was left was to have six ripe bananas to try it out. And about a month later, I had about 14 small yelakki bananas that I had to use up. So I decided to try this bookmarked recipe out.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (Makes 25 small bites)</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">6 - large ripe bananas (I used 14 small bananas - yelakki) </div><div class="separator" style="clear: both; text-align: left;">1 cup - peanut butter (I used natural unsweetened peanut butter)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp - honey</div><div class="separator" style="clear: both; text-align: left;">1/2 cup - cocoa powder (I used Hershey's)</div><div class="separator" style="clear: both; text-align: left;"><b>Topping (optional)</b></div><div class="separator" style="clear: both; text-align: left;">1/2 cup - Chocolate chips</div><div class="separator" style="clear: both; text-align: left;">2 tbsp - Nutella/Hershey's spread</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;">Line an 8" square pan with parchment paper. Preheat the oven to 180 degrees C. </div><div class="separator" style="clear: both; text-align: left;">Measure and blend all the ingredients together in a blender or food processor. Add a dash of water in case the peanut butter gets stuck. Natural peanut butter is sticky and can be very tricky to blend. </div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eT8Q4J3IcK0/YGCkY9BHdDI/AAAAAAAAZMs/s80ctDFJMaEiu0DMUGig8jbmUIz8fcyrwCPcBGAsYHg/s4000/IMG_20210319_165038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-eT8Q4J3IcK0/YGCkY9BHdDI/AAAAAAAAZMs/s80ctDFJMaEiu0DMUGig8jbmUIz8fcyrwCPcBGAsYHg/s320/IMG_20210319_165038.jpg" /></a></div>Once you have a smooth paste, pour into the prepared 8 inch square pan. Spread the nutella/hazelnut spread if using. Sprinkly the chocolate chips if using. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 15 minutes in the preheated oven at 180 degrees C. </div></div><div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from pan only after it has completely cooled. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V_26fNZW4ME/YGCkY3Ck_6I/AAAAAAAAZMs/tccDhDMZeJ8tTZMf-yYzT6bwPfPtLuhZACPcBGAsYHg/s4000/IMG_20210319_184522.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://1.bp.blogspot.com/-V_26fNZW4ME/YGCkY3Ck_6I/AAAAAAAAZMs/tccDhDMZeJ8tTZMf-yYzT6bwPfPtLuhZACPcBGAsYHg/s320/IMG_20210319_184522.jpg" /></a></div></div><div>Cut into 5 cm square pieces. Store in an airtight container preferably refrigerated for a couple of days. </div></div><div><br /></div><div> <a href="https://1.bp.blogspot.com/-G0rUcnD5m2A/YGCkY0TzxnI/AAAAAAAAZMs/7e8rZot5fV4ux9FYjC9nsqdUtq48VzM0wCPcBGAsYHg/s4000/IMG_20210319_184600.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-G0rUcnD5m2A/YGCkY0TzxnI/AAAAAAAAZMs/7e8rZot5fV4ux9FYjC9nsqdUtq48VzM0wCPcBGAsYHg/s320/IMG_20210319_184600.jpg" width="320" /></a></div><div><b style="background-color: #ead1dc;">Verdict</b></div><div>When just pulled out of the oven, the brownies look like they are not done. However as the pan cools down, it does harden up. These have a fudgy chewy texture. I think if you were to use Robusta Bananas, you can skip the honey.</div><div>I also think the Nutella/hershey's can be skipped. I plan to try with Robusta banana and skipping the Nutella spread on top. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BRxjB1gt0QA/YGCkY_20nEI/AAAAAAAAZMs/xd1kGEABx2wDpea-wi1sexYauKnjOl2HQCPcBGAsYHg/s4000/IMG_20210319_184551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://1.bp.blogspot.com/-BRxjB1gt0QA/YGCkY_20nEI/AAAAAAAAZMs/xd1kGEABx2wDpea-wi1sexYauKnjOl2HQCPcBGAsYHg/s320/IMG_20210319_184551.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-63527961530543021262021-03-04T09:32:00.000-08:002021-03-04T09:32:32.124-08:00Carrot halwa<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-yu_KGLONW_0/X8Ury_yuG9I/AAAAAAAAX5Y/bmM3rTqY6-cOFahd3zlxCrcm1DnlwZRIwCLcBGAsYHQ/s1600/1606757319061959-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: left;">I am always fascinated by these slow cook recipes. But I am very reluctant to try it out. Take carrot halwa or Gajar ka halwa for instance. There is so much effort involved in grating the carrots, frying and then cooking them in milk until the milk reduces. Takes an hour or so. And at the end of all that labour and sore wrists with the stirring, you get about six servings which just vamooses as soon as it is served. Happy that all the effort has paid off, but there is nothing left for a second serving. Bittersweet feeling, right? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Somehow I decided to bite the bullet and try this recipe. The trick to making good carrot halwa is to cook fry the carrots in ghee and cook them in the milk. I have a universal rule. All slow cook recipes, and those that need extensive cleaning, are to be tried out on Saturday afternoons. Not any other time, not any other day. It has to be a Saturday afternoon. That is the only time that works for me. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So one Saturday soon after lunch, I started gathering the ingredients needed. Still butterflies in my stomach on embarking on this elaborate recipe. Bite the bullet, remember. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (adapted from <a href="https://cookpad.com/in/recipes/9998423-gajar-ka-halwa?via=search&search_term=gajar%20ka%20halwa">this recipe</a>)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Carrots - 8</div><div class="separator" style="clear: both; text-align: left;">Ghee - 1/2 cup </div><div class="separator" style="clear: both; text-align: left;">Milk - 1 litre</div><div class="separator" style="clear: both; text-align: left;">Milkmaid - 1/2 tin</div><div class="separator" style="clear: both; text-align: left;">Cashew nuts - 1/4 cup + Ghee 2 tbsp for frying</div><div class="separator" style="clear: both; text-align: left;">Mawa/Khoya - 1/2 cup</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;">Peel and grate the carrots. Heat a large frying pan and add the grated carrots. Add the ghee and saute until tender. Then add the milk and stir in. Keep stirring every now and then so the milk cooks the carrots and also reduces in the process. Have patience, it takes about half an hour to come to this consistency. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the Mawa and the condensed milk. Keep mixing until all the milk is absorbed. Swich off the flame. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat a couple of tablespoons of ghee and add the cashews. Roast the cashews until they are golden brown. Garnish and serve either warm or cold. </div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-dwu5Y449AmI/X8Urvm0ZK4I/AAAAAAAAX5E/MgyaXDHdEO4KwXyfoWQTZHE5hDlvkxleQCLcBGAsYHQ/s1600/1606757304174077-2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dwu5Y449AmI/X8Urvm0ZK4I/AAAAAAAAX5E/MgyaXDHdEO4KwXyfoWQTZHE5hDlvkxleQCLcBGAsYHQ/s1600/1606757304174077-2.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">Truly worth the stirring and waiting, even if it leaves you with sore wrists. Totally worth it!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-14359750462817383042021-03-04T03:40:00.004-08:002021-03-04T03:40:00.887-08:00Homemade Peanut Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-2RDgkIAZGQ0/YAloEdZCA2I/AAAAAAAAYVY/ZQojwB2PJ3MI3hbs3EH3DNLi3Eg25na4ACLcBGAsYHQ/s1600/1611229158253058-3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-2RDgkIAZGQ0/YAloEdZCA2I/AAAAAAAAYVY/ZQojwB2PJ3MI3hbs3EH3DNLi3Eg25na4ACLcBGAsYHQ/s1600/1611229158253058-3.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Peanut butter! That healthy awesome spread, a spoonful of that buttery goodness that is great for a snack. and that with bread makes a proper meal. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have spent so much on buying jars and jars of these from the supermarket in the past year. I was always under the impression that you need a very powerful blender to make nut butter at home. I was wrong. Only for very smooth creamy peanut butter, you need to blitz it in the food processor or blender for about 5-6 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">However if you are good with slightly coarse peanut butter and don't want it as smooth as the store bought one, you can make it at home in your blender. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Raw Peanuts - 200g</div><div class="separator" style="clear: both; text-align: left;">Salt - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Olive oil - 1/2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Honey - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Groundnut oil - 1 - 2 tsp as needed</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-UMDTUxmDs5o/YAloBF1dKKI/AAAAAAAAYVI/z3Cjm8e5sjo95hAQnjUm0saAsEx0U1C-ACLcBGAsYHQ/s1600/1611229144787975-7.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UMDTUxmDs5o/YAloBF1dKKI/AAAAAAAAYVI/z3Cjm8e5sjo95hAQnjUm0saAsEx0U1C-ACLcBGAsYHQ/s1600/1611229144787975-7.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place raw peanuts on a roasting tray and sprinkle some olive oil and some salt. Preheat the oven to 180 degrees C. Roast the peanuts on the high rack for about 8-10 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-V_XRs7jsMek/YAloCGwH6lI/AAAAAAAAYVM/7C6syzefp2sZdhHaUmyrVVIqscg7aDdvQCLcBGAsYHQ/s1600/1611229148071722-6.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-V_XRs7jsMek/YAloCGwH6lI/AAAAAAAAYVM/7C6syzefp2sZdhHaUmyrVVIqscg7aDdvQCLcBGAsYHQ/s1600/1611229148071722-6.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow the peanuts to cool. I like to keep the skin on for atleast half the roasted peanuts. That gives the peanut butter a lovely brown shade. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the cooled, roasted peanuts into the smallest blender jar (chutney jar). Use the pulse function if available to make a coarse powder first. Then turn the blender on and grind to a fine paste. If the peanuts or the peanut paste sticks to the sides of the jar, stop the blender, open the jar and use the spatula to push them back. Add a teaspoon of groundnut-oil and start blending. Add a teaspoon at a time and keep blending, to ease the peanut paste into the blender jar blades. Avoid adding more than three teaspoons, else the spread will become too thin. Add the honey at the very end. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-AlHqr0oQzmM/YAloFxlEq6I/AAAAAAAAYVg/aVii0M8VpboYClmtu0HIDSPaCf9AmoPFACLcBGAsYHQ/s1600/1611229164087044-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-AlHqr0oQzmM/YAloFxlEq6I/AAAAAAAAYVg/aVii0M8VpboYClmtu0HIDSPaCf9AmoPFACLcBGAsYHQ/s1600/1611229164087044-1.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Store the peanut butter in an airtight container in the refrigerator.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-DGEKRbaxHKs/YAloFFQ1UcI/AAAAAAAAYVc/xGRcvviuG9YlXziUZGTKX07lyhH13Q3igCLcBGAsYHQ/s1600/1611229161437010-2.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-DGEKRbaxHKs/YAloFFQ1UcI/AAAAAAAAYVc/xGRcvviuG9YlXziUZGTKX07lyhH13Q3igCLcBGAsYHQ/s1600/1611229161437010-2.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> Use it as a spread for bread, roti. Or just eat a spoonful as an evening snack. Works for me!</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-3JDnUMYG198/YAloDsDgwTI/AAAAAAAAYVU/FrKeJ3xAKkkvFFZVp9kKrqF2tqO0agpjACLcBGAsYHQ/s1600/1611229154791829-4.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3JDnUMYG198/YAloDsDgwTI/AAAAAAAAYVU/FrKeJ3xAKkkvFFZVp9kKrqF2tqO0agpjACLcBGAsYHQ/s1600/1611229154791829-4.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">I don't think I am going to buy peanut butter from the store anymore. Once roasted and cooled, it barely takes a few minutes to blend this at home. And you get to choose how sweet or salty you want your spread. </div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-77884600503981344472021-03-01T03:41:00.003-08:002021-03-01T03:41:04.572-08:00Brigaderio aka candy crush bombs<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Brigaderios - Nah! Candy crush bombs is what we prefer to call them at home. My daughter came up with that name. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Basically chocolate fudge rolled into whatever topping you prefer - sprinkles, cocoa powder, chocolate chips, dessicated coconut, nut flakes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Looks grand and awesome, but it is extremely easy to make. You just need three ingredients for the fudge balls. And use whatever topping you prefer. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">At my home, with kids around it is probably going to be sprinkles for a long time. But I am not complaining 😏</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Condensed milk - 1 tin (400g)</div><div class="separator" style="clear: both; text-align: left;">Cocoa powder - 4 tbsp</div><div class="separator" style="clear: both; text-align: left;">Butter - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Greased plate or shallow bowl</div><div class="separator" style="clear: both; text-align: left;">Mini cupcake liners </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;">Grease a plate or shallow bowl with some butter and keep aside. Heat a nonstick pan on low flame and add the butter. When it melts, add the tin of condensed milk and stir it slowly, adding the cocoa powder. Keep stirring to dissolve the cocoa powder into the condensed milk. Keep stirring as it gathers together and leaves the sides of the pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Switch off the stove. Transfer the fudge mix into the greased plate. Allow it to cool for about five minutes or so. When it is cool enough to touch, pinch about a table spoon of the fudge, and roll into a smooth ball. Roll the fudge ball into the sprinkles and place on the mini cup cake liners. Store at room temperature for upto a week. </div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-IYrXNwz4PEE/YAloVQCpWaI/AAAAAAAAYWY/8p2pkebk_DQ1WtEiAv9cPhVo_4EmCVNJACLcBGAsYHQ/s1600/1611229226023136-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-IYrXNwz4PEE/YAloVQCpWaI/AAAAAAAAYWY/8p2pkebk_DQ1WtEiAv9cPhVo_4EmCVNJACLcBGAsYHQ/s1600/1611229226023136-0.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">Condensed milk is yummy as such. Anything you make with it turns out yummy too. But this one is extra special. It is so pleasing to the eye, makes a great display at parties. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-76705453607962344472021-02-20T09:01:00.001-08:002021-02-20T09:01:01.997-08:00Stuffed bitter gourd <div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-73T_V7yX7Sc/X29uB7K2t3I/AAAAAAAAXFU/llXzsGnnTN8BK62bYqVj2J6kRooUvLVjACLcBGAsYHQ/s1600/1601138179044509-6.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-73T_V7yX7Sc/X29uB7K2t3I/AAAAAAAAXFU/llXzsGnnTN8BK62bYqVj2J6kRooUvLVjACLcBGAsYHQ/s1600/1601138179044509-6.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hello bitter gourd again! </div><div class="separator" style="clear: both; text-align: left;">The smaller bitter gourds are a lot less bitter and make very good sabzi.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Karela - small ones - 10</div><div class="separator" style="clear: both; text-align: left;">Peanuts - 1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Onions - 2 large finely chopped</div><div class="separator" style="clear: both; text-align: left;">Tomatoes - 2 medium finely chopped</div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1/2 tsp </div><div class="separator" style="clear: both; text-align: left;">Cumin powder - 1/2 tsp </div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - /14 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 5-8</div><div class="separator" style="clear: both; text-align: left;">Oil - 1 tbsp + 3-4 tbsp</div><div class="separator" style="clear: both; text-align: left;">Water as needed</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat a tablespoon of oil in a heavy bottomed pan. Add the peanuts and roast them slightly. Add the onions and fry until golden brown. Add the tomatoes until mushy and soft. Add the spices and fry until the raw smell is gone. Allow the mixture the cool.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the meanwhile prepare the bittergourd. Wash and make a slit lenghtwise, remove the seeds and the rind from inside and hollow it out. Keep aside.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-ZHQxXczCBQY/X29uIwXW6AI/AAAAAAAAXFo/7UY1T-sjQKEOtHQoYNlKoq-sJVtv86S6gCLcBGAsYHQ/s1600/1601138208095941-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ZHQxXczCBQY/X29uIwXW6AI/AAAAAAAAXFo/7UY1T-sjQKEOtHQoYNlKoq-sJVtv86S6gCLcBGAsYHQ/s1600/1601138208095941-1.png" width="400" />
</a><br /></div><div class="separator" style="clear: both; text-align: left;">Grind the fried masala into a fine paste. Use a teaspoon and stuff the masala into the hollowed out bittergourd and keep aside. Keep the remaining paste aside for the gravy </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-ERiRCJSkY2o/X29uHlK7DKI/AAAAAAAAXFk/2ot-Rwa7GIM4xb8_QdGR05yDal3uT0kBQCLcBGAsYHQ/s1600/1601138203233330-2.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: left;">Heat oil in a heavy bottomed vessel. Add the curry leaves and stuffed karelas and fry until soft and cooked. A little masala may ooze out, but that is fine. </div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-kyVzwL3zzi8/X29uGX99ZQI/AAAAAAAAXFg/4D9yK0ZqBr4gXEDqJwu42tXk8Acx80UowCLcBGAsYHQ/s1600/1601138197779915-3.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the karelas are completey cooked, add the remaining masala paste and add water as per the consistency needed. Bring to a boil and switch off. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve hot with rotis or rice. </div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b> The combination of spices and the creaminess of the peanuts, gives a rich texture and taste to this gravy. A definite win. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-22605838781825348642021-02-13T09:23:00.001-08:002021-02-13T09:23:02.095-08:00Quick paneer curry<div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Want something quick and tasty that the kids will definitely eat. Paneer it is. But what if you don't have too much time on hand to make a gravy the regular way. Then this is the recipe you need to go for.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (serves 6)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Paneer - 400g</div><div class="separator" style="clear: both; text-align: left;">Onions - 2 finely chopped</div><div class="separator" style="clear: both; text-align: left;">Tomato - 2 medium sized chopped finely</div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curd - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 5-8</div><div class="separator" style="clear: both; text-align: left;">Coriander leaves - for garnishing</div><div class="separator" style="clear: both; text-align: left;">Oil - to fry</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dice the paneer and keep aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat the oil in a heavy bottomed vessel. Add the curry leaves and onions and fry until golden brown. </div><div class="separator" style="clear: both; text-align: left;">Add the tomatoes and the spices and mix well. Fry well until the raw smell goes, tomatoes turn mushy and the oil starts to separate from the mix. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the paneer and mix to coat the gravy well on the paneer. Add the curd and mix well. Cover and let the mix cook until the raw smell of the curd goes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from heat and add coriander leaves. Serve hot with roti or rice. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div>
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<img border="0" src="https://lh3.googleusercontent.com/-7faAqp_OBMg/X8Uqmrau6LI/AAAAAAAAX1s/X6c-uDRGf8Yi9IpgdjHw1_38wuSes36ogCLcBGAsYHQ/s1600/1606757013297861-0.png" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b><b style="background-color: white;"> </b><span style="background-color: white;">This is a quick recipe and turns out very tasty. The trick is to chop the onions and tomatoes really fine. Fry the onions until they are browned before adding the tomatoes. </span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-34945223920321799602021-02-06T09:19:00.001-08:002021-02-06T09:19:01.903-08:00Dum Aloo<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-clVW-aNzAIA/X8UptkjVaII/AAAAAAAAXys/dO1kC9jSCdIODqSzcTtbqB-DB1dchKijACLcBGAsYHQ/s1600/1606756785329365-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Baby potatoes are a joy to cook. </div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (serves 6)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Baby potatoes - 500g</div><div class="separator" style="clear: both; text-align: left;">Onion - 2 large, chopped</div><div class="separator" style="clear: both; text-align: left;">Tomato - 3 medium, chopped</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Cumin powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Saunf powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">Curd - 1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Oil - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Coriander - to garnish</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;">Boil the baby potatoes. Peel the skin off and keep aside. </div><div class="separator" style="clear: both; text-align: left;">Heal oil in a heavy bottomed vessel. </div><div class="separator" style="clear: both; text-align: left;">Add the onions and fry until transparent. Add the salt and continue frying, add the tomatoes and the spices. Add oil if needed. Fry until the tomatoes turn mushy and the oil starts to separate. </div><div class="separator" style="clear: both; text-align: left;">Allow to cool and grind into a fine paste. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the paste to the heavy bottomed vessel and on low flame, add the baby potatoes and toss them to coat it with the paste. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the curd and mix well. Cover the vessel and allow the mixture to simmer for a few minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the raw smell of the curd is gone, add water to the required consistency and mix well. Allow to come to a boil and switch off.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Garnish with coriander leaves and serve hot with roti or puris. </div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">If the potatoes are slightly bigger, then after peeling them, pierce with a fork so the spices get infused into the potato. </div><div class="separator" style="clear: both; text-align: left;">Tastes awesome as a side dish for roti/puri.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-43456321916112813062021-01-30T09:25:00.004-08:002021-01-30T09:25:00.251-08:00Moong dal puri<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-E8V7uoEYdx4/X8UpkvlPMrI/AAAAAAAAXyQ/t61v_SCWzYgGFeQAtrqefbOaSmscLBnoACLcBGAsYHQ/s1600/1606756748311019-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yet another variation to the ever favourite tiffin. How about we add something else to the aata to make the puris even more yummy? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I came across <a href="https://hebbarskitchen.com/moong-dal-puri-recipe-moong-dal-ki-puri/">this</a> recipe from Hebbar's kitchen and wanted to try it out. So the next time I decided to make puris, I went with this recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe from <a href="https://hebbarskitchen.com/moong-dal-puri-recipe-moong-dal-ki-puri/">Hebbar's kitchen</a> (20 puris) </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Moong dal - 1/2 cup</div><div class="separator" style="clear: both; text-align: left;">Water -1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Atta (wheat flour) - 2 cups</div><div class="separator" style="clear: both; text-align: left;">Fine semolina (chiroti rava) - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Cumin powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1/2 tsp (optional)</div><div class="separator" style="clear: both; text-align: left;">Kasuri Methi - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Salt - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Water - to knead</div><div class="separator" style="clear: both; text-align: left;">Oil - 1 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Oil for frying</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Soak the moong dal in water for 2 hours.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Drain off the excess water and grind to a smooth paste with 1/4 cup of water. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Whisk the atta, sooji, salt, cumin, chilli, turmeric, garam masala and kasuri methi in a large mixing bowl, Add to the moong dal paste. Add a little water as needed to knead into a firm dough. Add 1 tsp of oil and knead again. Cover with a wet cloth and keep aside for about 15 mins. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat oil in a heavy bottomed pan. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Take a pinch of dough and roll it into disc of slight thickness. Dip into the hot oil and fry until puffed up. Flip over and fry until golden brown. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve hot with sabzi. </div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-wwCVT4Ys_Vo/X8Upi5hp_PI/AAAAAAAAXyI/Nk-NXp1fazYKSkpuz8t6-mCnW5DJr3z4ACLcBGAsYHQ/s1600/1606756741074942-1.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict:</b></div><div class="separator" style="clear: both; text-align: left;">This is a slightly heavier version of the regular wheat puris and it tastes very good indeed. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-11770827251278726922021-01-20T08:48:00.002-08:002021-01-20T09:27:54.319-08:00Bitter gourd fry <div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kc2z70fiRBE/X0qkjrmE_XI/AAAAAAAAWSE/mbEVIEDXwWc1-XUlj522HkmtmOHyBGhvwCPcBGAsYHg/s4160/IMG_20200621_125401.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-kc2z70fiRBE/X0qkjrmE_XI/AAAAAAAAWSE/mbEVIEDXwWc1-XUlj522HkmtmOHyBGhvwCPcBGAsYHg/s640/IMG_20200621_125401.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I remember how we despised bitter gourd when we were young. We would give every excuse to not eat it however it was prepared. This was until I had the bitter gourd prepared by my mother-in-law. She uses the same spice combination that was used in pickles and without a drop of water makes such yummy bitter gourd sabzi. There is just one downside though. To remove the bitterness, she would dice the bittergourd and add salt mix it up well and keep it aside for about 8 hours, and then she would was it off in running water. I am one for not washing cut vegetables, as I believe it results in the loss of valuable nutrients. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So I was thinking how I can keep the nutrients intact and still get it to taste good. I used the same combination of spices, but without the onion and tomato that the sabzi version uses. I just tried this out once and although it did not remove the bitter taste entirely, the fry turned out tasty enough. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So let get cooking some healthy vegetables. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">Bittergourd - 3 - 4 long </div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Turmeric - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">Aachar ka masala - 1 tbsp (recipe down below)</div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 8-10</div><div class="separator" style="clear: both; text-align: left;">Oil to fry - as needed (I prefer olive oil) </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Aachar ka masala:</b></div><div class="separator" style="clear: both; text-align: left;">Kalonji (Nigella seeds) - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Methi (fenugreek seeds) - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Saunf (Fennel seeds) - 1 tbsp </div><div class="separator" style="clear: both; text-align: left;">Jeera (Cumin seeds) - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Rai (mustard seeds) - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dry roast the above ingredients, allow to cool and grind into a fine powder. Store in an airtight container. It lasts for a few months under refrigeration. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Karela Fry</b></div><div class="separator" style="clear: both; text-align: left;">Wash and slice the karela really thin. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-8eQMbiQrdZQ/X0qkjs39n8I/AAAAAAAAWSE/DKxLflXy8qMbsvrTwtjg1cPXgpcUCZtzQCPcBGAsYHg/s4160/IMG_20200620_201748.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-8eQMbiQrdZQ/X0qkjs39n8I/AAAAAAAAWSE/DKxLflXy8qMbsvrTwtjg1cPXgpcUCZtzQCPcBGAsYHg/s640/IMG_20200620_201748.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sprinkle the turmeric and chilli powder and then the aachar ka masala. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-fyvjksZOeP4/X0qkjrt7qTI/AAAAAAAAWSE/SdfoMrhT6aoydK_vAokZyxJJjhGfK812gCPcBGAsYHg/s4160/IMG_20200620_201757.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-fyvjksZOeP4/X0qkjrt7qTI/AAAAAAAAWSE/SdfoMrhT6aoydK_vAokZyxJJjhGfK812gCPcBGAsYHg/s640/IMG_20200620_201757.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Cover the dish and shake it well so the spices spread evenly between the slices. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-vhgZYvKUvQc/X0qkjhyqDUI/AAAAAAAAWSE/x9wA1ObOPnI21LAByv9Jz_zm5mP3Rv4egCPcBGAsYHg/s4160/IMG_20200620_202141.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://1.bp.blogspot.com/-vhgZYvKUvQc/X0qkjhyqDUI/AAAAAAAAWSE/x9wA1ObOPnI21LAByv9Jz_zm5mP3Rv4egCPcBGAsYHg/s640/IMG_20200620_202141.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let is sit in the refrigerator overnight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat a flat tawa/girdle and add some olive oil. Gently place the bittergourd slices on the tawa. It may take about 3-4 batches to fry all the bittergourd. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sprinkle a few curry leaves. On low flame fry the bittergourd slices flipping when slightly browned. When the slices are crisp and browned on both sides (about 10 minutes), take them off the girdle and place the next batch, adding oil as needed. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JVMGP1v4r9c/X0qkjv44ENI/AAAAAAAAWSE/zH36xXX7R40sUngfA61-ZNFt6VLrk1bVACPcBGAsYHg/s4160/IMG_20200621_124324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://1.bp.blogspot.com/-JVMGP1v4r9c/X0qkjv44ENI/AAAAAAAAWSE/zH36xXX7R40sUngfA61-ZNFt6VLrk1bVACPcBGAsYHg/s640/IMG_20200621_124324.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Hot crispy Karela is ready to be served with rice. </div></div><div><b style="background-color: #ead1dc;"><br /></b></div><div><b style="background-color: #ead1dc;">Verdict</b></div>Since this is a dry stir-fry, it is a perfect accompaniment for rice. <div><br /></div><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-88871196006310985382020-11-30T19:01:00.017-08:002021-01-20T08:43:27.687-08:00Puri<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-Y5wX1tEKOhw/X8UrjEIpplI/AAAAAAAAX4U/BP39pIAcxYs1XRvXFEzRZ2VVsyHlVUNjwCLcBGAsYHQ/s1600/1606757254009314-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-Y5wX1tEKOhw/X8UrjEIpplI/AAAAAAAAX4U/BP39pIAcxYs1XRvXFEzRZ2VVsyHlVUNjwCLcBGAsYHQ/s1600/1606757254009314-0.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (serves 5-6)</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients </b></div><div class="separator" style="clear: both; text-align: left;">Wheat flour - 2 cups </div><div class="separator" style="clear: both; text-align: left;">Chirotti rava - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Salt - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Water - to knead</div><div class="separator" style="clear: both; text-align: left;">Oil - to fry + a couple of tsp to knead and roll</div><div class="separator" style="clear: both; text-align: left;"><br /><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Take two cup of whole wheat flour. Add a couple of table spoons of fine chirotti rava. Add a tsp of salt. Mix the flour, rava, and salt well. Add water and knead the dough tight. It should not be a soft dough else the puris will absorb too much oil. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add a couple of teaspoons of oil into the dough and let is rest for about 15 mins.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat oil in a heavy bottomed vessel. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the meanwhile, start rolling out the puris. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With greasy hands, pinch a bit of dough, about a tablespoon size, and roll it into an even disc, smearing some oil on the dough if needed. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When the oil is hot enough dip the disc into the oil and press the sides down when it rises up. Once the puri has puffed up, flip it over and gently hold the puri down so it cooks. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the puri has fried on both sides, remove it and place on a kitchen towel to drain the excess oil. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve hot with <a href="https://priyaskitchendiary.blogspot.com/2020/11/aloo-bhaji.html">Aloo Bhaji</a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;"><div class="separator" style="clear: both; font-weight: 400;"><b>Tips:</b></div><div class="separator" style="clear: both; font-weight: 400;"><ul><li><span style="background-color: white;">The chirotti helps in making the puris crisp. </span></li><li><span style="background-color: white;">Kneading a tight dough makes the puris absorb less oil. </span></li><li><span style="background-color: white;">Using oil to roll out the puris instead of dry flour, keeps the puris clean, instead of the dry flour getting into the oil while frying. </span></li><li>To get the puris to puff, try to gently roll them as smooth and even as possible, but without pressing down tight. </li><li>The oil should be hot. If not the puris will not puff up. If the oil is too hot, it will start browning too fast</li><li>When the puri starts rising up, press the puris gently on the sides to dip it into the oil. That helps it in puffing up. </li><li>After flipping the puri, try to gently keep it pressed in the oil, to ensure even cooking.</li></ul></div></b></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">Quick and easy to make and a winner with kids. It is always a welcome idea, but I do limit the frequency of making puris. This is a once in a while delicacy we indulge in. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-14589399010678092872020-11-30T19:01:00.009-08:002020-11-30T19:11:20.513-08:00Aloo Bhaji<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-5feQFPCNods/X2cwUJdE7TI/AAAAAAAAW6o/A0owUs6HWfscVE0P6dYsKDu6TuoOwIRBgCLcBGAsYHQ/s1600/1600598093343022-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">Chilly winters have a way of increasing the appetite and yearning for spicy fried food. Our festivals align perfectly with this season giving us opportunity to indulge in our whims as we please. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://priyaskitchendiary.blogspot.com/2020/11/puri.html">Puris</a> with potatoes or chole are such a welcome menu on a cold winter evening. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Before winter slips us by quickly, I wanted to document the perfect recipe for perfect evening meal. </div><div style="text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div style="text-align: left;"><b>Recipe (serves 4)</b></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">Potatoes - 4 large </div><div style="text-align: left;">Green peas - 1/2 cup </div><div style="text-align: left;">Onions - chopped </div><div style="text-align: left;">Green chillies - 2-3 </div><div style="text-align: left;">Salt - to taste </div><div style="text-align: left;">Turmeric powder - 1 pinch</div><div style="text-align: left;"><br /><b>Tempering</b> Mustard seeds - 1/2 tspCurry leaves - 6-8 Oil - 2 tsp + 1 tsp <br /> Coriander leaves - for garnishing</div><div style="text-align: left;"><br /><b>Method</b><br />Boil the potatoes and green peas. Peel the boiled potatoes and mash them up coarsely. If you prefer not having sizeable bite sized pieces of potatoes, then mash them up well. <br />Heat 2 tsp oil in a heavy pan. When the oil is hot, add the mustard seeds and curry leaves. When the seeds begin to sputter, add in the chopped onions and green chillies. Fry until transparent. Add turmeric and continue frying, adding another tsp of oil if needed. <br />When the onions are tender, add the mashed potatoes, green peas and mix them all up. Add salt to taste, give it a stir and simmer for a few minutes. Take it off the heat and garnish with chopped coriander leaves. <br />Serve hot with <a href="https://priyaskitchendiary.blogspot.com/2020/11/puri.html">puri</a>. </div></div><a href="https://lh3.googleusercontent.com/-I4NN8bzl1fw/X2cwCEQZMJI/AAAAAAAAW6Q/csomBlaE34EcC4yInb-j_0uiedTvKvyhQCLcBGAsYHQ/s1600/1600598022164733-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-I4NN8bzl1fw/X2cwCEQZMJI/AAAAAAAAW6Q/csomBlaE34EcC4yInb-j_0uiedTvKvyhQCLcBGAsYHQ/s1600/1600598022164733-0.png" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #ead1dc;">Verdict</b></div><div class="separator" style="clear: both; text-align: left;">Anything that piques the kid's interest in food and gets them to polish their plates is a winning recipe.</div><div class="separator" style="clear: both; text-align: left;">I rest my case. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-11860333585271875722020-10-18T03:00:00.001-07:002020-10-18T03:00:06.481-07:00Egg pockets using sandwich maker<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ltOEisA5ucQ/X0qg5D1qV9I/AAAAAAAAWRM/bFcRiL3YV-EwxF0p_y_Zp1IqlJqLpBU_QCPcBGAsYHg/s4160/IMG_20200823_125456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-ltOEisA5ucQ/X0qg5D1qV9I/AAAAAAAAWRM/bFcRiL3YV-EwxF0p_y_Zp1IqlJqLpBU_QCPcBGAsYHg/s640/IMG_20200823_125456.jpg" width="640" /></a></div><div><br /></div><div>It was a delightful to discover a different way to use a the sandwich maker when I came across this recipe for <a href="https://www.blogger.com/blog/post/edit/536041559692093482/5163410848049668765">Pillow cakes</a>. One Sunday when the sandwich maker was used for a lazy Sunday breakfast for the kids, in no time I was rushing to wind up lunch preparations. Being short of time, I thought of skipping sabzi and just making omelettes. Then it struck me, how about I use the sandwich maker for the omelette instead. And that is how this recipe came about. Well, the same recipe as a masala omelette but prepared and presented in a different way. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LHOyEwbKTXw/X0qg5Ataa1I/AAAAAAAAWRM/r6dOX71RYyUbCdf7Ulfsmy7K_cvnmN31wCPcBGAsYHg/s4160/IMG_20200823_125017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://1.bp.blogspot.com/-LHOyEwbKTXw/X0qg5Ataa1I/AAAAAAAAWRM/r6dOX71RYyUbCdf7Ulfsmy7K_cvnmN31wCPcBGAsYHg/s640/IMG_20200823_125017.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (Makes 12 pockets):</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">Eggs - 6</div><div class="separator" style="clear: both; text-align: left;">Onion, finely chopped - 1 small</div><div class="separator" style="clear: both; text-align: left;">Green chillies, finely chopped - 2</div><div class="separator" style="clear: both; text-align: left;">Tomato - deseeded, finely chopped - 1/2 medium sized</div><div class="separator" style="clear: both; text-align: left;">Salt - to taste </div><div class="separator" style="clear: both; text-align: left;">Coriander, finely chopped - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;">Crack the eggs into a bowl. Whisk until frothy. Add the chopped onions, chillies, tomato, salt and coriander. </div><div class="separator" style="clear: both; text-align: left;">Whisk until incorporated. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat the sandwich maker. Brush oil generously and once ready, use a spoon to fill in the egg mix in the moulds. close the sandwich maker and let it cook for a minute at the most. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove and brush some oil before making the next batch. </div><div class="separator" style="clear: both; text-align: left;"><br /></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LwNdUuycSj8/X0qg5FFsbjI/AAAAAAAAWRM/RWgyCZlxoYAhoF_PyaL9p6joC3F_s93nACPcBGAsYHg/s4160/IMG_20200823_124943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-LwNdUuycSj8/X0qg5FFsbjI/AAAAAAAAWRM/RWgyCZlxoYAhoF_PyaL9p6joC3F_s93nACPcBGAsYHg/s640/IMG_20200823_124943.jpg" width="640" /></a></div><div><br /></div><div><br /></div><span style="background-color: #ead1dc;">Verdict:</span> A fun way to present the regular omelette. <br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wViYDW_uvgE/X0qg5EMFf_I/AAAAAAAAWRM/vQhMHg6dJcAxDvFpMR_OZoEW6DY1UiMlwCPcBGAsYHg/s4160/IMG_20200823_125010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://1.bp.blogspot.com/-wViYDW_uvgE/X0qg5EMFf_I/AAAAAAAAWRM/vQhMHg6dJcAxDvFpMR_OZoEW6DY1UiMlwCPcBGAsYHg/s640/IMG_20200823_125010.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-11501490895116237872020-10-16T05:30:00.003-07:002020-10-16T05:30:00.534-07:00Sweet Pongal <blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;" trbidi="on"><div style="text-align: left;" trbidi="on"><div style="text-align: left;" trbidi="on"><div style="text-align: justify;"><a href="https://lh3.googleusercontent.com/-Zd9WjPlxE50/X4NPm6Q3jvI/AAAAAAAAXMA/rn_N_APG6_whVDbMg8-iDP9zIun-EVRFQCLcBGAsYHQ/s1600/1602441109146515-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-Zd9WjPlxE50/X4NPm6Q3jvI/AAAAAAAAXMA/rn_N_APG6_whVDbMg8-iDP9zIun-EVRFQCLcBGAsYHQ/s1600/1602441109146515-1.png" width="400" /></a></div></div></div></div></blockquote></blockquote></blockquote><div dir="ltr" style="text-align: left;" trbidi="on">
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Sweet pongal or Sakkarai pongal is a usually served as neivedyam on pooja days. I usually say, the menu as offering to the Almighty during Pooja, is typically an excuse for humans to have something special to hog on.<br />
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Sweet pongal is made from rice, jaggery and optionally moong dal, boiled soft with excess water, mashed up with ghee and milk. </div>
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The simplest version of this is with just rice, jaggery and ghee. But I always prefer the extra smooth texture and taste that moong dal adds to it.<br />
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<b>Recipe</b><br />
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<b>Ingredients:</b><br />
Rice - 1/2 cup<br />
Moon dal - 1/2 cup (you can omit and use just 1 cup of rice for the recipe)<br />
Turmeric powder - 1 pinch<br />
Ghee - 1 tbsp<br />
Jaggery (shredded) - 3/4 cup (you can go upto 1 cup if you prefer your pongal sweeter)<br />
Cardamom seeds (crushed) - 1/4 tsp<br />
Milk - 1/2 cup (optional)<br />
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<b>For garnishing:</b>
Ghee - 1tbsp<br />
Cashews - a few split<br />
Raisins - a few<br />
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<b>Method:</b><br />
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Wash the rice and dal thoroughly. For this recipe I used 3 to 3 1/2 cups of water. Add a pinch of turmeric and ghee.<br />
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Pressure cook for about 1-2 whistles.<br />
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When the cooker has cooled down, mash the cooked rice and dal well and add the jaggery, mix well. <br />
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Add cardamom and a bit of milk to make it a little runny.<br />
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Heat a tablespoon of ghee in the tadka maker and add the cashew when hot, temper the cashew until golden brown and turn off the flame. Watch out, as the ghee tends to heat very quickly and char the cashews black in to time.<br />
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Add the raisins to the tadka, and give it a whirl before adding to the pongal.<br />
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Now hot yummy pongal is ready to be served.<span style="background-color: transparent;"> </span></div></div></div></div></div><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><a href="https://lh3.googleusercontent.com/-Zd9WjPlxE50/X4NPm6Q3jvI/AAAAAAAAXMA/rn_N_APG6_whVDbMg8-iDP9zIun-EVRFQCLcBGAsYHQ/s1600/1602441109146515-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-Zd9WjPlxE50/X4NPm6Q3jvI/AAAAAAAAXMA/rn_N_APG6_whVDbMg8-iDP9zIun-EVRFQCLcBGAsYHQ/s1600/1602441109146515-1.png" width="400" /></a></div></div></div></div></blockquote></blockquote></blockquote><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div><b style="background-color: #ead1dc;"><br /></b></div><div>
<b style="background-color: #ead1dc;">Verdict: </b>This is mostly a preference based dish. Some love it, some do not mind it, some just do not like anything sweet. At my home, only my elder daughter and parents love pongal, payasam etc. But if you are one to love pongal, this recipe will certainly be to your taste. Do try it out!<br />
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<a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a>
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<div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-63753718828988812972020-10-13T00:00:00.002-07:002020-10-13T00:00:01.403-07:00Lemon yoghurt chicken<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-v0Lcpm63siY/X4NO9mjzPcI/AAAAAAAAXL0/HgaadQAl6bAoKWy-2zTwBrTNdFiG8qZlQCLcBGAsYHQ/s1600/1602440946339934-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I personally love the quick recipes. I mean who doesn't? The fewer the ingredients, and lesser the processing, the more authentic the taste is. Especially the Indian spices overpower the taste of the vegetable or the chicken that is cooked in the gravy. So when there is an opportunity to make simple gravy recipes like Khadi, dal, I just jump on them. This is one such simple easy to cook and yummy recipe. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I looked up online thinking there must be something simple like the chinese lemon chicken and then came across <a href="http://www.sonisfood.com/2013/03/easy-indian-lemon-chicken-sundaysupper.html">this Indian version</a> of the same. I decided adapt this recipe for a Sunday lunch. I made coconut milk rice, this lemon yoghurt chicken and rasam and the entire meal was cooked in less than an hour. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Tangy chicken goes well with fried rice or pulav, while the less spicy rich cashew/coconut based gravies go well with Biryani. So for the <a href="https://priyaskitchendiary.blogspot.com/2020/10/coconut-milk-pulav-moms-recipe.html">coconut milk rice </a>recipe, I decided to pair it with this tangy spicy yoghurt based chicken gravy. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (Serves 4)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">Chicken (marinated in curd and spices for an hour) - 500g (see note)</div><div class="separator" style="clear: both; text-align: left;">Olive oil - 2 tbsp </div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 8-10</div><div class="separator" style="clear: both; text-align: left;">Cumin powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Chilli powder - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1tsp </div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1/2 tsp </div><div class="separator" style="clear: both; text-align: left;">Crushed Ginger - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Crushed Garlic - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Lemon juice - 1 lemon (approximately 1 tbsp) </div><div class="separator" style="clear: both; text-align: left;">Salt - to taste </div><div class="separator" style="clear: both; text-align: left;">Yoghurt, smooth and beaten - 1 cup </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #ead1dc;"><b>Note:</b></span> I used frozen marinated chicken. I buy the chicken, clean it, mix up the spices in the curd marinade and let it sit fo an hour or so on the kitchen top. Then pop it into the freezer for use within the next week or so. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;">Pressure cook the chicken after it has thawed for the usual time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat about 1 tbsp oil in a heavy bottomed kadai. When the oil is hot, add the curry leaves. Add the boiled chicken pieces, keeping the stock aside. </div><div class="separator" style="clear: both; text-align: left;">Add the spices (cumin, chilli, coriander, garam masala, ginger, garlic, salt) and let them mix well with the chicken. Add another tbsp of oil. Let the chicken fry until it is aromatic. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Finally add the chicken stock from the cooker, the beaten yoghurt and blend well. Add lemon juice and mix again. Cover and cook for about 6-7 minutes until the raw smell of the yoghurt dissipates. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Tangy, thin chicken gravy is ready to serve. </div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #ead1dc;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #ead1dc;"><b>Verdict:</b></span> Personally I prefer thin gravies with rice. However this does taste good with roti as well. This just took about 10 minutes to cook and the preparation time was about 15 minutes. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-yGabxFXbekI/X4NO8TBC7UI/AAAAAAAAXLw/N33ksclVh08psP2MGflK6PMxpSCdDinrACLcBGAsYHQ/s1600/1602440939809435-1.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s117/Signature.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-86871115858636217672020-10-11T11:23:00.006-07:002020-10-11T11:48:05.836-07:00Coconut-milk Pulav (Mom's recipe) <div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The aroma of coconuts wafting from the kitchen bring back fond memories of childhood. This isn't comfort food, but it is incredibly comforting to walk down memory lane, triggered by the culinary senses, especially those that remind me of mom. This is her hit coconut milk rice - thengai paal saadam that was made on special occasions and sometimes just on Sundays. I just tweaked it a little bit to use basmati rice and cooked it in the kadai rather than in the cooker like mom used to. And every time I cook this, I share some incident or memory with the kids about their grandmother, chewing the cud of by-gone days. It is a fond way to remember. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="background-color: #ead1dc;"><div class="separator" style="clear: both; text-align: left;"><b>Recipe (serves 4) </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Basmati rice - 1 cup</div><div class="separator" style="clear: both; text-align: left;">Coconut milk - 2 cups</div><div class="separator" style="clear: both; text-align: left;">Carrots, green peas, beans - 1 cup</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Curry leaves - 8-10</div><div class="separator" style="clear: both;">Cumin - 1 tsp</div><div class="separator" style="clear: both;">Green chillies - 3, slit lengthwise</div></div><div class="separator" style="clear: both; text-align: left;">Onion - 1 small</div><div class="separator" style="clear: both; text-align: left;">Ginger Garlic paste - 2 tsp</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1 pinch</div><div class="separator" style="clear: both; text-align: left;">Salt - to taste</div><div class="separator" style="clear: both; text-align: left;">Garam masala - 1 tsp </div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Coconut Oil - 1 tbsp, + as needed for frying</div><div class="separator" style="clear: both;">Ghee - 1 tbsp</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Garnishing:</b></div><div class="separator" style="clear: both;">Ghee - 1 tbsp</div><div class="separator" style="clear: both;">Cashews - 10 split</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Coriander leaves, finely chopped - 1tbsp </div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Wash and soak the basmati rice for about 15-20 minutes. </div><div class="separator" style="clear: both; text-align: left;">Heat oil in a heavy bottomed pan. When the oil is hot, add cumin seeds, curry leaves and green chillies. When the seeds start to sputter, add onions and ginger garlic paste. Add the turmeric powder and fry until the onions are transparent. Add the vegetables, garam masala and stir fry. Add more oil if needed and fry until the vegetables feel slightly soft. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Drain the water from the basmati rice. Add it to the fried vegetables, and continue frying for a couple of more minutes until the rice is aromatic. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the coconut milk and salt to taste. Mix well and when it comes to a boil, close the lid and reduce the flame. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let the rice cook for about 5-7 minutes. Lift the lid and check until the rice is cooked, and there is no water in the pan. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Switch off the flame, splash about 1 tbsp of ghee on top and leave the rice undisturbed for a few minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fold in the rice in the pan once to mix the ghee well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a tadka pan, add 1 tbsp ghee and the split cashews and heat until the cashews turn golden brown. Turn off the flame and continue frying the cashews. Add it to the cooked coconut milk rice and garnish with coriander leaves on top. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yummy coconut milk rice is ready to serve.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #ead1dc;"><b>Verdict:</b> </span>The rice is best paired with some spicy curry - channa/rajma masala, kofta curry, chicken gravy are some combinations. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-28349955903878996372020-09-05T10:44:00.000-07:002020-09-05T10:44:15.130-07:00Triple Chocolate Brownies - one bowl recipe <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Edwut_2fQnE/X1PCOLj-RfI/AAAAAAAAWe4/5RRgY6GBmkIJuRVxKTjzuDGBf2R5DnwKgCPcBGAsYHg/s4160/IMG_20200904_140607.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-Edwut_2fQnE/X1PCOLj-RfI/AAAAAAAAWe4/5RRgY6GBmkIJuRVxKTjzuDGBf2R5DnwKgCPcBGAsYHg/s320/IMG_20200904_140607.jpg" width="320" /></a></div><p></p><p>There is no such thing as too much chocolate. Double chocolate, chocolate fudge, chocolate truffle, triple chocolate brownies and Death by Chocolate cake and DBC ice-cream etc. etc. are testimony to that sentiment. Don't you agree?</p><p>A couple of months back after baking, the <a href="https://priyaskitchendiary.blogspot.com/2020/06/chocolate-truffle-brownies.html">chocolate truffle brownies</a>, since I had run out of baking chocolate I went ahead and purchased some Dark, Milk and White chocolate just to keep some on hand. To be honest most of the milk chocolate is already gone, thanks to all the chocolate lovers at home 😋 </p><p>When the kids asked to bake something this weekend, I decided I will put the baking chocolate to good use. There are these most dependable no-fail recipes at <a href="http://joyofbaking.com">joyofbaking.com</a>. I have baked a lot of goodies from here, especially brownies. This <a href="https://www.joyofbaking.com/barsandsquares/TripleChocolateBrownies.html">recipe</a> for Triple Chocolate brownies has been on my bake-again list for a long while now. It is a one-bowl recipe and very simple to bake. So the choice was made. </p><div style="background-color: #ead1dc;"><p><b>Recipe (makes 25 brownies)</b></p><p><b>Ingredients:</b></p><div style="text-align: left;">Raw peeled Hazelnuts - 1 cup (optional) see note<br />Dark chocolate - 115g<br />Unsweetened dark chocolate - 30g</div><div style="text-align: left;">Cold unsalted butter, diced - 1/2 cup (113g)<br /></div><div style="text-align: left;">Cocoa powder - 2 tbsp<br />Granulated while sugar - 1 cup</div><div style="text-align: left;">Vanilla extract - 1tsp <br />Eggs - 3 large at room temperature</div><div style="text-align: left;">Flour - 3/4 cup<br />Salt - 1/4 tsp</div><div style="text-align: left;"><br /></div><p><u>Note:</u> I used 1/4 cup of dark chocolate chips instead of the hazelnuts. </p><p><b>Method:</b></p><p>If using hazelnuts, roast them for about 15 mins until slightly brown and fragrant. Let them cool down and chop them coarsely. </p><p>My kids do not prefer nuts in baked goods and hence I omitted them. I used 1/4 cup of chocolate chips instead.</p><p>Preheat the oven to 180 degrees C. Line a 8" square pan with parchment paper. Butter the parchment paper and keep aside. </p><p>Chop the dark chocolate and unsweetened chocolate finely and add them to the diced butter in a glass bowl. Microwave on low power at 30 second intervals until the butter and chocolate have melted. It is important to keep mixing the butter and chocolate for every iteration of microwaving else the chocolate can get overheated. </p><p>Mix in the cocoa powder and sugar, followed by the vanilla extract. I just used a wire whisk this time. I did not use my hand mixer. </p><p>Add the eggs one at time and mix in until incorporated fully. Finally add the flour and salt and mix. </p><p>If using the nuts or chocolate chips, add in at this stage. </p><p>Pour the batter into the prepared pan. Use a silicone spatula to smooth out the top. </p><p>Bake for about 20-25 mins. At the 20 min mark, check if a toothpick inserted comes out with a few moist crumbs and stop if done. </p><p>I felt I had over-baked the brownies. I will be sticking to 20 mins next time. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OPijxbcQOfM/X1PCOCrstUI/AAAAAAAAWe4/WczGbug65xUxtIm6wx9k8b8RNFmGTNi0QCPcBGAsYHg/s4160/IMG_20200904_140426.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-OPijxbcQOfM/X1PCOCrstUI/AAAAAAAAWe4/WczGbug65xUxtIm6wx9k8b8RNFmGTNi0QCPcBGAsYHg/s320/IMG_20200904_140426.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Let the brownies cool down in the pan for about 5-10 mins and then place on a wire rack to cool. <div><br /></div><div>Slice them only when they are completely cool about an hour or so. Tough I know with kids hovering around asking if we can slice, but mommies, please stand your ground. It is worth it. 😈</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ARXXyTojoGw/X1PCOOawzII/AAAAAAAAWe4/xNlUnNmZomoMtOj-kSSd17RdXqhlKQV1ACPcBGAsYHg/s4160/IMG_20200904_140345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://1.bp.blogspot.com/-ARXXyTojoGw/X1PCOOawzII/AAAAAAAAWe4/xNlUnNmZomoMtOj-kSSd17RdXqhlKQV1ACPcBGAsYHg/s320/IMG_20200904_140345.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Slice the brownies into 25 squares. I make 25 small squares instead of 16 large squares as it makes nice bite sized pieces. </div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DuDp53N2Pdk/X1PCOGc4_4I/AAAAAAAAWe4/IVg_vGHstqA_vFbS1-iYBYdhhBnUDunLACPcBGAsYHg/s4160/IMG_20200904_140530.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://1.bp.blogspot.com/-DuDp53N2Pdk/X1PCOGc4_4I/AAAAAAAAWe4/IVg_vGHstqA_vFbS1-iYBYdhhBnUDunLACPcBGAsYHg/s320/IMG_20200904_140530.jpg" /></a></div><p></p><p><b style="background-color: #ead1dc;">Verdict:</b><span style="background-color: white;"> About half of these were gone on the day they were baked and the rest the second day. Need I say more? 😊</span></p><p><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></p><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-14740721780260069102020-09-03T05:46:00.001-07:002020-09-03T05:46:41.329-07:00Peanut butter cups <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T8xe6sOIxmg/X0qlCHnvYfI/AAAAAAAAWSM/jqrYJqk3a8Em5XYBHllLPW8jnIe-KvkVACPcBGAsYHg/s4160/IMG_20200621_112112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-T8xe6sOIxmg/X0qlCHnvYfI/AAAAAAAAWSM/jqrYJqk3a8Em5XYBHllLPW8jnIe-KvkVACPcBGAsYHg/s640/IMG_20200621_112112.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>The COVID-19 situation has pushed us out of our comfort zone. Working from home has become the new normal, correction - working from home and schooling kids from home has become the new normal. And that brings about plenty of challenges. Juggling meetings while helping kids with their online classes and their homework, fixing up their meals, answering the door and for a while managing without domestic help, it is these challenges that push us to innovate. As they say, necessity is the mother of invention. </div><div><br /></div><div>When the lockdown was imposed, we all stocked up on essentials. I typically have supplies to last a couple of weeks, but a month's lockdown and anticipated further extensions, led me to stock up on atleast two-three months worth of provisions. And I was very apprehensive of not having the children's favourites on hand. Making my little one eat is a challenge. So I really needed to stock up on some of their favourite eats, to I could cater to their whims and fancies. </div><div><br /></div><div>Well for starters, I started making bread at home once a week, and kept jam, butter, nutella and other spreads handy. I had pasta sauce and a couple of pasta varieties ready in stock. Not to mention instant noodles were also in stock. </div><div><br /></div><div>As folks know with the stock piling and demand for packaged food increasing I was unable to get peanut butter of my choice - <a href="https://duckduckgo.com/?q=american+garden+creamy+peanut+butter&atb=v222-1&iax=images&ia=images">American Garden Creamy Peanut butter </a></div><div><br /></div><div>I went in for a different brand, considering natural unsweetened peanut butter would be a good alternative, but my elder one who is usually very adventurous with food, did not like it one bit. </div><div><br /></div><div>So I had to find another way to consume it. I found this <a href="https://www.yummly.com/recipe/3-Ingredient-Keto-Chocolate-Peanut-Butter-Fat-Bombs-_Low-Carb_-Vegan_-9161495?prm-v1#directions">recipe</a> while looking for something to do with the that box. </div><div><div class="separator" style="clear: both; text-align: center;"><br /></div>Why not make myself a nice treat with that peanut butter? It will certainly save me some time breakfast. </div><div><br /></div><div><a href="https://1.bp.blogspot.com/--KDaGX6ppLk/X0qlCLjB8VI/AAAAAAAAWSM/aYMCu9jjtH0eEzTuIuUQUxTgo-soL86egCPcBGAsYHg/s4160/IMG_20200621_112026.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/--KDaGX6ppLk/X0qlCLjB8VI/AAAAAAAAWSM/aYMCu9jjtH0eEzTuIuUQUxTgo-soL86egCPcBGAsYHg/s640/IMG_20200621_112026.jpg" width="640" /></a></div><div><br /></div><div style="background-color: #ead1dc;"><div><b>Recipe (Makes about 16)</b></div><div><b><br /></b></div><div><b>Ingredients:</b> </div><div>Natural creamy peanut butter (unsweetened) - 1 cup (400g) (I used <a href="https://www.wellcurve.in/product/alpino-organic-natural-smooth-peanut-butter-400g/">Alpino peanut butter</a>)</div><div>Organic Coconut butter - 175 g (I used <a href="https://dhatuorganics.com/product/organic-coconut-butter-175g/">Dhatu organic coconut butter</a>)</div><div>Cocoa powder - 5 tbsp </div><div><b><br /></b></div><div><b>Method:</b></div><div>Line muffin cups with aluminium foil liner or paper cupcake liners. Or you can use silicone moulds, and there is no need to line the moulds.</div><div><br /></div><div>Melt the coconut butter in a microwave safe bowl in 20 second intervals until completely melted. I melted it in the bottle in the microwave. </div><div><br /></div><div>Transfer the melted coconut butter to a large bowl. Stir in the peanut butter and cocoa powder. </div><div><br /></div><div>Using a tablespoon measure, scoop two tablespoon onto the prepared muffin cups. </div><div><br /></div><div>Tap the muffin cups just a bit to settle the mix, smooth on top. Pop them in the fridge for a couple of hours to set. </div><div><br /></div><div>Enjoy them when set. </div><div><br /></div><div>Store them in airtight containers in the fridge. </div><div><br /></div><div>One butter cup is about 215 calories. Just unmould it from the refrigerator and enjoy a quick healthy breakfast. </div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="background-color: #ead1dc;">Verdict:</b><span style="background-color: white;"> I loved the creamy richness of these butter cups. It was bitter as I had not added a sweetener, but you can add maple syrup for regular butter cups or a sugar-free sweetener as indicated in the original recipe if you want it as a keto snack. On the other hand you can use sweetened peanut butter. I have not tried the sweet version of this yet. Do let me know how it works. </span></div><div><br /></div><div><a href="https://1.bp.blogspot.com/-4VLeHjWTqEk/X0qlCIz3KBI/AAAAAAAAWSM/kYzDs0SFD_c1FVNmmn4zN7K3ak3zwpqxgCPcBGAsYHg/s4160/IMG_20200621_112019.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-4VLeHjWTqEk/X0qlCIz3KBI/AAAAAAAAWSM/kYzDs0SFD_c1FVNmmn4zN7K3ak3zwpqxgCPcBGAsYHg/s640/IMG_20200621_112019.jpg" width="640" /></a></div><div><a href="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="117" src="https://1.bp.blogspot.com/-jzhbL7z8moo/XtXWS92K3wI/AAAAAAAAS2g/LjVBvfAnwtIxsNM8tu7pHpFeRTacf1GBACLcBGAsYHQ/s1600/Signature.png" /></a></div><div class="blogger-post-footer">This is only a preview... Your comments and feedback mean a lot to me. Please visit my blog!</div>Priya Kumarhttp://www.blogger.com/profile/04573888106273078816noreply@blogger.com0tag:blogger.com,1999:blog-536041559692093482.post-13477282568853350932020-08-31T10:06:00.004-07:002020-08-31T10:12:44.226-07:00Prawn Fry <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ID7DoLFSUCU/X0qgsYz1KpI/AAAAAAAAWRI/GbG6lM9O3jUdEAnIpFsZeUW8NGYPWM3vQCPcBGAsYHg/s4160/IMG_20200823_125642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-ID7DoLFSUCU/X0qgsYz1KpI/AAAAAAAAWRI/GbG6lM9O3jUdEAnIpFsZeUW8NGYPWM3vQCPcBGAsYHg/s640/IMG_20200823_125642.jpg" width="640" /></a></div><br /><br /><div>I remember the first time I had prawns when I was a little girl at my grandmother's house. Growing up inlands, I was not exposed to sea-food at all, except when I visited my grandmother at Chennai. It was a Sunday special for them to head to the wet market and purchase fish/prawns. I had no idea what prawns looked like or tasted like. It was a couple of hours before they got back and another couple of hours before they could clean it well to start cooking. Those were small prawns so it took a lot effort to clean and when cooked they rolled up to the size of buttons. I found that fascinating and not to mention yummy.</div><div> </div><div>At that time, I did not realize that it would be more than a couple of decades before I started cooking prawns myself. And from the first experience, I was not looking forward to the cumbersome cleaning that was involved. </div><div><br /></div><div>One evening my husband had ordered jumbo prawns (cleaned and deveined) from an online store and instead they sent small ones without deveining. He patiently started cleaning them and got tired mid-way and left the deveined prawns right on the kitchen top and uncleaned ones in the sink and scooted off. I stepped in to cook dinner and could not get to the sink without finishing up what he started and cleaning the sink and kitchen top as well. It took me a couple of hours to get through the whole chore and obviously dinner was delayed way beyond. I was furious with the online store and with my husband. 😡</div><div><br /></div><div>But all that effort is worth it when the prawns are cooked 😉. I personally prefer prawns soup or prawn curry based on coconut milk, but somehow my daughters prefer the fry. As expected their preference wins 😁. But hey! When the kids polish off their bowls and look satiated that is a reward in itself right? So no complaints on that front. </div><div><br /></div><div>Anyways to the recipe. This recipe is something I remember having seen on facebook. Based on what I remembered from that video, I tried it out and it turned out well, I just kept at it since then only varying the spices level. </div><div><br /></div><div style="background-color: #ead1dc;"><b>Recipe (serves 4)</b> <div><br /></div><div><b>For garnishing:</b></div><div>Curry leaves - 4-5</div><div>Cumin seeds - 1 tsp </div><div>Green chillies (slit) - 2 (optional, I always leave this out)</div><div><br /></div><div><b>For the fry:</b></div><div>Onions (finely chopped) - 1 medium</div><div>Tomato (finely chopped) - 1 small </div><div>Salt - to taste</div><div>Turmeric powder - 1/4 tsp</div><div>Chilli powder - 1/2 tsp </div><div>Cumin powder - 1/4 tsp</div><div>Ginger - 1 inch piece (mashed well)</div><div>Garlic - 4-5 cloves (mashed well)</div><div><br /></div><div>Prawns (medium sized about 25-30 in number) - 500g</div><div><br /></div><div>Oil - for frying (I prefer olive oil or coconut oil)</div><div><br /></div><div><b>Method:</b> </div><div><br /></div><div>Heat some oil in a frying pan, add the curry leaves, cumin seeds and green chillies. When the cumin turns colour, add the onions and turmeric powder. Fry until the onions turn transparent and then start shrinking. Add the tomatoes and mashed ginger and garlic. If you prefer to use the garlic-ginger paste, you can use about 1 tsp of the paste. </div><div><br /></div><div>Fry until the tomatoes turn into a nice pulpy consistency. Add a little more oil if needed. Finally add the chilli and cumin powder until the whole mix comes together and the oil starts to separate. </div><div><br /></div><div>At this stage add the cleaned deveined prawns and toss the fried paste around the prawns. Fry for a while (2-3 mins) and watch in fascination as they shrink and start shrivelling. </div><div><br /></div><div>Close the lid of the frying pan and let it sit for a few minutes. The prawns release water. There is no need to add any more water. I usually leave the lid closed for about 3-4 mins. Do not overcook the prawns. Open the lid and let the water evaporate. </div><div><br /></div><div>Garnish with coriander leaves and serve hot with rice or roti. </div></div><div><br /></div><div><u>Tip:</u> Whenever I fry something, I feel a lot of the spices and gravy get stuck to the pan and go straight down the sink when washed. My mom used a trick to make use of the remnants of gravy in the pan and I adopted the same more for the taste. Take a couple of spoons of white rice and toss it into the kadai and scrape off the oil and spices and gravy stuck to the frying pan. Now your pan is clean and you have about 1/2 cup of flavoured and yummy rice. My daughter loves this. </div><div><br /></div><div><b style="background-color: #ead1dc;">Verdict:</b> I have standardized the above recipe as I have cooked it several times. It turns out mildly spiced and I prefer it with olive oil as opposed to coconut oil. You can use the oil of preference, and adjust the spices as per your taste. </div>
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