tag:blogger.com,1999:blog-12850900186755256822024-03-19T04:29:37.633-04:00IndulgeAshscornerIndulge is the reflection of my Indian/Maharashtrian home-cooking and tit bits of my life in the United States. Enjoy your time here in Ashland and we love hearing from your land as well. Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.comBlogger400125tag:blogger.com,1999:blog-1285090018675525682.post-802184988211373332018-02-04T10:29:00.002-05:002018-02-04T10:29:15.437-05:00Happy Birthday Indulge—we turn Nine!<div dir="ltr" style="text-align: left;" trbidi="on">
Hello sweeties,<br />
I am sorry for not updating this space time and again but I truly appreciate that you all are always coming back for recipes from the past years and they have been helpful in creating classic traditional food memories for you and loved ones. These nine years have been a roller coaster ride of success and failures; learning and disappointment, but in all these years Indulge-ashscorner has been with me and I truly appreciate the love and support it has gathered along the years. It’s not like I have been away from creating just the ease of Facebook page has made the stream split but it’s still flowing.<br />
I pray to God to help me focus and keep my energies to get back to regular posting in its tenth year!!,<br />
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-70359032458772379242016-11-05T13:15:00.003-04:002016-11-05T13:15:50.135-04:00Almond Butter Stuffed Baked Karanji<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OwmFiKchhZoPcX_SPYSSAL8dpUxy7ueecLtJDk-HpngsbHe0U7yYO_bHcFaKNKkjqpY69eCWkXPDAP7lkgP1PufkLgBY-KIsDvxTlDDQ4lBpMpaglTAwtaarGdTlW7h5r7ZdcaNtfr8/s1600/ABK1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Almond Butter Baked Karanji" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OwmFiKchhZoPcX_SPYSSAL8dpUxy7ueecLtJDk-HpngsbHe0U7yYO_bHcFaKNKkjqpY69eCWkXPDAP7lkgP1PufkLgBY-KIsDvxTlDDQ4lBpMpaglTAwtaarGdTlW7h5r7ZdcaNtfr8/s640/ABK1.jpeg" title="Almond Butter Baked Karanji" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hello Dearies!! Diwali came and left with us wanting the festivity more. In my effort to learn a new faral/Snack item every year, this year it was a healthy nut butter stuffed baked karanji.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>You will need;(Makes about 10-12 karanji's)</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Store bought Pastry sheets.</span></div>
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<em><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Stuffing</span></em></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Tbspns Almond Butter</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Cup Dry coconut</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4th cup roasted sooji/Semolina</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Elaichi as per taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Almond powder/meal 2 tbspn</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sugar as per taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Little milk to seal the edges.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">To make the stuffing</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: large;">Roast the dry coconut and sooji separately on a low flame for 3-5 mins each, remove it in a bowl. Add the almond butter, Elaichi powder, almond meal and sugar and mix well.</span><span style="color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: large;"> make small portions of this mix with a spoon for equal measure of stuffing</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 350°F. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Thaw and roll the pastry sheet into a dough. Make small balls out of this dough and make small poori. Stuff it with the above stuffing and apply little milk to seal the edges. Use fork to make design a</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">nd press firmly. Remove the excess dough and use again. Similarly make the remaining karanjis. These can be made without the mold too. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Place the karanjis on a parchment paper on a</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><span class="il" style="font-family: "georgia" , "times new roman" , serif; font-size: large;">baking</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">tray and </span><span class="il" style="font-family: "georgia" , "times new roman" , serif; font-size: large;">bake</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">at 350°C for twenty to twenty five minutes. Cool, store in an airtight container. These don't keep fresh for long, so eat it in 3-4 days.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-11018591931657996572016-10-05T08:04:00.000-04:002016-10-05T08:04:11.024-04:00Ratalyacha kees Waffle-Sweet Potato Hash Waffle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsapb-Cqte0FAlKWsQh_x2jyuFpjciqBqRVGgNIavptksyMMu-NHI5mi7Nu6r-sCrXvG_86lZBnl2-tu-TmK-IDcFRnZr9hvgJbgDU0tKolsG8_bMfwY4kvWrrOeJmBRWCPE70PLBef0/s1600/arcw.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Sweet Potato Hash Waffle" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsapb-Cqte0FAlKWsQh_x2jyuFpjciqBqRVGgNIavptksyMMu-NHI5mi7Nu6r-sCrXvG_86lZBnl2-tu-TmK-IDcFRnZr9hvgJbgDU0tKolsG8_bMfwY4kvWrrOeJmBRWCPE70PLBef0/s640/arcw.jpg" title="Ratalyacha kees Waffle-Sweet Potato Hash Waffle" width="640" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!! I have been making Sweet Potato Hash/Ratalyacha Kees for so many years, I fast for 9 days in Navratri and making Vrat or Fasting food for one person gets on my bones, so I am always looking for faster cooking processes and using Gadgets to cut my cooking time without compromising on taste and health.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The recipe for the Hash/Kees Mixture can be found <a href="http://indulge-ashscorner.blogspot.com/2011/11/ratalyacha-kees-sweet-potato-hash.html" target="_blank">here</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 large sweet potatoes, grated using a box grater</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(**wash and dry with a dish towel before grating. It is advisable to soak the potatoes in cold water for few minutes and then brush it lightly with the potato brush and remove all the dirt hidden in the skin.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup roasted peanut powder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 tsp red chili powder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 tsp cumin seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Oil to spray the waffle maker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt and Sugar to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a bowl, Mix all of the above and keep aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoW1kF3-BrmeEUKua0Yd1qil2Yb-Zz8MrrIUmUvO7IsBMoljckXbTET1LBZHzSXsbcFETTf7OhlI8pYbFI-_pQRrK3mDA2i5bpxSfYJX_Y_sPAmwypBuI_EMOhMqaNM6NcdYC89-sY7U/s1600/arcw1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sweet Potato Hash Waffle" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoW1kF3-BrmeEUKua0Yd1qil2Yb-Zz8MrrIUmUvO7IsBMoljckXbTET1LBZHzSXsbcFETTf7OhlI8pYbFI-_pQRrK3mDA2i5bpxSfYJX_Y_sPAmwypBuI_EMOhMqaNM6NcdYC89-sY7U/s640/arcw1.jpg" title="Ratalyacha kees Waffle-Sweet Potato Hash Waffle" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat the waffle maker and make waffles as you please. Make thick Waffles as the hash will break down after cooking.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-58693210601038055642016-05-30T11:32:00.000-04:002016-05-30T11:34:54.635-04:00Shammi Kebab Parathe-- Kale Chane Ke Parathe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMWxN0BBwWHxUpJOYjH-n6IiCAmk5ppZP0iCKtVY0cZys1Nx9CusCekinFO8XBeCIW2F0VRwoMvgy1jqox5x9ViaIFv-iNBba8AMGuwfvw7L2KfWipUZ2nM-Nwy_-aTlf1-ahauCzh9Q/s1600/PicMonkey+CollageSBP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shammi Kebab Parathe-- Kale Chane Ke Parathe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMWxN0BBwWHxUpJOYjH-n6IiCAmk5ppZP0iCKtVY0cZys1Nx9CusCekinFO8XBeCIW2F0VRwoMvgy1jqox5x9ViaIFv-iNBba8AMGuwfvw7L2KfWipUZ2nM-Nwy_-aTlf1-ahauCzh9Q/s640/PicMonkey+CollageSBP.jpg" title="Shammi Kebab Parathe-- Kale Chane Ke Parathe" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hello Dearies!!! I had posted <a href="http://indulge-ashscorner.blogspot.com/2016/05/shammi-kebab-chane-ke-kebab.html" target="_blank">Shammi Kebab</a> recipe last week, which was much liked and appreciated by my friends. I had leftover mixture of the kebabs, which I used as a stuffing in this recipe. This makes for a good Kids School Lunch option also.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Stuffing;</i></span><br />
<span style="font-size: large;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><i>You will need</i>;<br />1 cup soaked and boiled black chana</span><br style="background-color: white; font-family: arial, sans-serif;" /><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 boiled potato<br />1 tspn cayenne pepper powder<br />1 tspn Garam masala powder<br />1 tspn cumin powder<br />1 tspn coriander powder</span><br style="background-color: white; font-family: arial, sans-serif;" /><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 tspn chat masala<br />2-3 crushed cloves of garlic<br />1/2 inch ginger grated</span><br style="background-color: white; font-family: arial, sans-serif;" /><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 tsp Turmeric</span><br style="background-color: white; font-family: arial, sans-serif;" /><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">salt to taste</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="background-color: transparent;">Wash and Soak the kala chana in water for 5-7 hours. </span><span style="background-color: transparent;">Boil the potatoes </span>and the chana for 2 whistles and then 5 mins on low flame in a pressure cooker. Cool for 30 minutes.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">In a bowl, mash the potato. In a mixer grind the boiled chana and mix in the potato mixture and add all the spices and mix well. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i>For the Paratha Cover;</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i style="text-align: left;">You will need;</i><br style="text-align: left;" /><span style="text-align: left;">1 cup whole wheat flour</span><br style="text-align: left;" /><span style="text-align: left;">1 tspn salt</span><br style="text-align: left;" /><span style="text-align: left;">1 tbspn oil</span><br style="text-align: left;" /><span style="text-align: left;">water as needed to knead into a soft dough</span><br style="text-align: left;" /><br style="text-align: left;" /><span style="text-align: left;">In a bowl, mix the oil and salt and water and knead into a soft pliable dough. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br style="text-align: left;" /><i style="text-align: left;">Making the <span class="il">parathas</span></i><span style="text-align: left;">,</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="text-align: left;">1. Make equal size balls of the cover and stuffing</span></span></div>
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2. Roll a small round of the cover and put the stuffing in it and fold from all sides and roll that in some flour, dust the rolling surface with some flour and</div>
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3. Roll into a small round roti or <span class="il">paratha</span>.</div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Heat a pan/skillet/tawa and roast it on both sides applying little oil or ghee on it . When it gets cooked, serve with yogurt/pickle/ketchup or sour cream., salad or just enjoy these with <a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://indulge-ashscorner.blogspot.com/2011/09/ek-cutting-chai.html&source=gmail&ust=1464708378444000&usg=AFQjCNEgw5N8Z1Fs4hgXIpRD1w9B5mWrXg" href="http://indulge-ashscorner.blogspot.com/2011/09/ek-cutting-chai.html" target="_blank">hot chai</a>.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-54249284218908414182016-05-17T21:13:00.001-04:002016-05-17T21:16:25.402-04:00Shammi Kebab- Kale Chane ke kebab<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLGAavU01pQ74fX0ZN_rbLGPvEFhDJ9b5lEsytU6LU6ootyK5Dz9m7GCECMeGPiu68UvHJnSJ0DGpBGdc1eblzSgFhiapIJjIB2hxf6335NSe5ECEyvkVREo9nKaQ7H4NkPPjhO5jO6M/s1600/PicMonkey+Collage1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Shammi Kebab- Chane ke kebab" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLGAavU01pQ74fX0ZN_rbLGPvEFhDJ9b5lEsytU6LU6ootyK5Dz9m7GCECMeGPiu68UvHJnSJ0DGpBGdc1eblzSgFhiapIJjIB2hxf6335NSe5ECEyvkVREo9nKaQ7H4NkPPjhO5jO6M/s640/PicMonkey+Collage1.jpg" title="Shammi Kebab- Chane ke kebab" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hello Sweet Peas!!! My kids love Indian Subway as in the sandwich chain. They love US style subways too, but Indian chains are more customized for Indian spices and tastes. They have a variety to choose from chatpata chana pattie to mexican pattie to paneer tikka.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">After returning to US, both kids missed the Indian varieties of patties. Like any good mom, I decided to search the chatpata chana pattie recipe. I had seen Sanjeev Kapoor make his famous rajma pattie. I substituted rajma to kala chana, they tasted way better and kids gave me a thumbs up.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><i>You will need</i>;<br />1 cup soaked and boiled black chana</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">1 boiled potato</span><br style="background-color: white;" /><span style="background-color: white;">1 tspn cayenne pepper powder<br />1 tspn Garam masala powder<br />1 tspn cumin powder<br />1 tspn coriander powder</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">1 tspn chat masala<br />2-3 crushed cloves of garlic<br />1/2 inch ginger grated</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">1 tsp Turmeric</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">salt to taste<br />oil or spray to shallow fry the kebabs</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: transparent; font-family: "georgia" , "times new roman" , serif; font-size: large;">Wash and Soak the kala chana in water for 5-7 hours. </span><span style="background-color: transparent; font-family: "georgia" , "times new roman" , serif; font-size: large;">Boil the potatoes </span>and the chana for 2 whistles and then 5 mins on low flame in a pressure cooker. Cool for 30 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a bowl, mash the potato. In a mixer grind the boiled chana and mix in the potato mixture and add all the spices and mix well. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">Heat a skillet and grease the base with oil and drop little coins of this mixture and spray them with an oil spray and fry till they get cooked.</span><span style="background-color: white;"> The kebabs are ready to be eaten with some green chutney or in any sandwich as subway does it with the greens and dressings.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-78942385675191741532016-05-11T20:10:00.000-04:002016-05-11T20:10:10.373-04:00Rasmalai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!! Yesterday I made herbed paneer, but the joy of being able to make paneer at home is addictive. So today I again made some chenna/paneer, but made it even better by making rasmalai. Rasmalai is melt n the mouth paneer balls dipped in a sweet cream/milk pudding.</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">to make Paneer for Rasgullah </span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i>1 ltrs Full Fat/Whole Milk<i><br /></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tbspn White Distilled vinegar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cloth to strain and tie the milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Boil 1 ltr milk. When it comes to a slow boil, reduce heat and start adding the vinegar tbspn by tbspn. I needed 3 tbsps to get the milk to tear and the whey to separate.When the whey and the milk solids separate, drain the solids in a cotton cloth and save the whey. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This whey can be used for other recipes. I will post few as and how I use it. Wash the milk solids to remove the sourness from the vinegar, squeeze the cloth with the milk solids and remove as much water out as possible. Tie it around the cotton cloth and keep weight over it to form a cheese ball. Once set for 2-3 hrs the paneer is ready to be used.</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Making Rasgullah</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span></i></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Paneer from 1 ltr Milk-As Above</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">5 cups water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tspn kewra Water-Optional</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; text-align: justify;">Take the paneer and crumble it and knead it. The paneer should be kneaded till there are no wrinkles in it and it is so soft that the balls are markfree. I kneaded the paneer for 3-5 mins. I got around 9 medium balls.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a wide mouth pan take 5 cups water and add 1 cup sugar to make syrup. When the syrup comes to a rapid boil, start adding the rolled paneer balls over the boil, take care that the pan is big enough and they have enough room to swim and not break. The balls will grow bigger a sand how they cook. Cover and let cook on low heat for 8-10 minutes. The ras gullahs are ready. Add in a tspn of kewra water to the syrup for essence.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<i style="color: #222222;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Making Rabdi</span></i><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3/4 ltr Whole Milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup Sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2tbspn rice flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tspn Cardamom powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Nuts Powdered, or Everest Milk masala.-Optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a pan take 1/2 ltr milk and boil it on slow heat. In anr bowl take the 1/4 ltr milk, add in the rice flour and the sugar and stir well, till the rice flour and the milk mixture are lumpfree. Add this to the 1/2 ltr milk and mix well. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Stir continuously, burnt milk is a disaster to clean and make the rabdi smell bad. The rice flour is a cheat to make the rabdi, but in this fast paced life, little cheat is doable. The Milk will thicken in about 10-12 mins. Switch off the flame and stir for another 5 mins. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">The Rabdi is ready. I flavored it with kewra water to tie the Rasgullah and the rabdi together.</span></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Assembling</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222;">In a serving dish, take </span><span style="background-color: white; color: #222222;">rasgullah; squeeze out as much sugar syrup out as possible, Pour the rabdi till the rasgullah are well coated. Chill for 2-3 hrs. The colder they get better they taste. Or Alternatively add in the rasgullahs to the rabdi and chill the entire bowl.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-34978363602887993812016-05-10T21:21:00.001-04:002016-05-10T21:21:54.314-04:00Homemade Herbed Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRCGvj24rPFMRj_UrLvpeAdXLh-jiB2HrKAzd-IA_38BlkaUEOXPBNzFnMGQUeB9w0XtNnpFDI71UtTV2NmE05SZiWGD38B3DZLUReakzKSXgeOoJLCa1igMqBBq-F3jVKTdI7l4KIyI/s1600/herbed+paneer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRCGvj24rPFMRj_UrLvpeAdXLh-jiB2HrKAzd-IA_38BlkaUEOXPBNzFnMGQUeB9w0XtNnpFDI71UtTV2NmE05SZiWGD38B3DZLUReakzKSXgeOoJLCa1igMqBBq-F3jVKTdI7l4KIyI/s640/herbed+paneer1.jpg" width="478" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!! In this age of food contamination, nothing is safe anymore. I have started making yogurt and paneer (Indian Cottage Cheese) at home now days.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Few years ago, I had met master chef Vikas Khanna at a blogger meet in his Junoon restaurant. He had shared his famous recipe of making herbed paneer and used it in his pakodas. I have been meaning to make it ever since. I know pondering over the thoughts for few years, but there I made it and kids loved it, so its all worth it now.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;"><i>You will need;</i></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;">Milk 4 cups</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;"><span style="background-color: white;">Distilled White Vinegar- 2 Tbspn</span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;"><span style="background-color: white;">Herbs--Powder the indian herbs like saunf, kalonji, cumin and coriander seeds, black pepper, few leaves of mint.</span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;"><span style="background-color: white;"><br /></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222;">Boil milk on low heat and add the vinegar. The whey will separate from </span><span class="il" style="background-color: white; color: #222222;">milk and the milk solids will curdle</span><span style="background-color: white; color: #222222;">. Add all the herbs powdered and mint leaves and drain the whey. Tie up </span><span class="il" style="background-color: white; color: #222222;">paneer</span><span style="background-color: white; color: #222222;"> in a muslin cloth and hang it up a few hours to allow excess water to drain. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222;">Place the muslin with the </span><span class="il" style="background-color: white; color: #222222;">paneer</span><span style="background-color: white; color: #222222;"> under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the </span><span class="il" style="background-color: white; color: #222222;">paneer</span><span style="background-color: white; color: #222222;"> into a flat round cake when removed from the muslin. </span></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Cut the </span><span class="il" style="background-color: white; color: #222222;">paneer</span><span style="background-color: white; color: #222222;"> into strips or cubes. Save in an air tight glass bowl with lid and store in the fridge. I am not sure how long it stays as we use it in a day or so.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-14108811491006827892016-05-05T22:09:00.002-04:002016-05-05T22:12:37.505-04:00Eggless Beetroot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpKkbLJ6v4LdEpEulkgm941WNZPot4HQnKiC9wuTRkUZFvQLZD_FRd-QNxie9GZbPSbXrDMaVl-IT-Bm8KSxlAPI0Schyphenhyphenw_-LugWANwYU04TzU9N8tGgiZaXDgpHjbgzLcqUE395H17Y/s1600/beetroot+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Beetroot Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpKkbLJ6v4LdEpEulkgm941WNZPot4HQnKiC9wuTRkUZFvQLZD_FRd-QNxie9GZbPSbXrDMaVl-IT-Bm8KSxlAPI0Schyphenhyphenw_-LugWANwYU04TzU9N8tGgiZaXDgpHjbgzLcqUE395H17Y/s640/beetroot+cake1.jpg" title="Eggless Beetroot Cake" width="478" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hello Sweeties!!! If you are wondering if you read the header correct, do not worry!! This is indeed a beetroot cake, but you can bet my last penny, no one can tell and hence, no one needs to know.</span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">If I try and make my kids eat beets in traditional ways, I am inviting a huge fight with lots of tears( mine off-course) and lots of beets being cooked that I will eat over a period of time.</span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">My kids love the date nutella cake all the time, they still don't know there is date in that cake, likewise they ate this cake never suspecting the beets in the cake. Munchkin even said I made the best red velvet cake.</span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You will need;</span></i></div>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Cup Beetroot Pulp</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">* boil beetroot with 1/2 cup water in a pressure cooker and once cool, grind it into a pulp </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Cup Sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 Cup Oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Cup Whole Wheat Flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup Organic All Purpose Flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Tbspn cocoa powder</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tspn ENO-(Fruit Salt)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a bowl , mix the beet pulp, sugar, cocoa powder and oil, and whisk well till sugar melts.Then add the flour one big spoon at a time. Keep whisking it till all the flour and the wet mix gets incorporated, and lastly ENO. Stir the batter lightly.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span></span><br /></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a well greased loaf pan, pour the mix and bake in a pre-heated oven @ 350.. for about 35-40 mins or till the knife comes out clean.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-49211786015225243512016-04-04T22:23:00.001-04:002016-04-04T22:23:02.254-04:00Sabudana Wada-Real Deal--Deep Fried Sago Fritters!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NCPnNKvEeB4yjZKqfeWmgpwSSNGjkiTJet2cxqQnj3PsicIhavpjjCrX4MM7k70Zf0dp_fI5Jt-1l92msedKpLJB0kvhbMT9Zs0ERkYNvHjjcuG5AozjlZbBIPlUVlRT9meGhLZURx8/s1600/sabudana+wada1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sabudana Wada-Real Deal--Deep Fried Sago Fritters!!!!" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NCPnNKvEeB4yjZKqfeWmgpwSSNGjkiTJet2cxqQnj3PsicIhavpjjCrX4MM7k70Zf0dp_fI5Jt-1l92msedKpLJB0kvhbMT9Zs0ERkYNvHjjcuG5AozjlZbBIPlUVlRT9meGhLZURx8/s640/sabudana+wada1.jpg" title="Sabudana Wada-Real Deal--Deep Fried Sago Fritters!!!!" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello sweeties, as you all know there are a few of my favorite things, one is deep fried treats and another is my Bhatukli(Traditional Indian kitchen set).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw3Z1SZf8TaFcvLo47eMa98F7exHXaeP0BJqZCAnrjNm0mdO4FYR6NLVgqe2QgRYgPXvkPLBoiC2cDwFaTMk0Si2oFgAHksLmIWrT_TbxeaMIehy7W_y9m67uGitLO4WUKOSbEdwhgMw/s1600/bhatukli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw3Z1SZf8TaFcvLo47eMa98F7exHXaeP0BJqZCAnrjNm0mdO4FYR6NLVgqe2QgRYgPXvkPLBoiC2cDwFaTMk0Si2oFgAHksLmIWrT_TbxeaMIehy7W_y9m67uGitLO4WUKOSbEdwhgMw/s640/bhatukli+2.jpg" width="478" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Although this is not the one I grew up playing, this is close to what I had sans the stand. My mom gifted the utensils to munchkin since he loves to help cook, prep veggies, clean after the job. The stand to display was a recent purchase. You cannot beat the cuteness of such treats.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Coming back to the recipe of the day, its sabudana wadas. They are good if your are fasting or feasting. I and my boys love sabudana wadas anytime of the day or night. It has been cold and rainy April in NJ last couple of days. Such weather calls for something spicy and something fried.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i style="background-color: white; color: #222222; text-align: left;">You will need;</i><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 Cup Soaked Sago/Sabudana--Soak the sago in water for 10 mins and drain all water out and keep covered for good 5-6 hours.</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 small boiled potato mashed</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;">2 tbspn roasted peanut powder</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 tbspn Cayenne powder </span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 tspn cumin powder</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 tspn Cumin seeds</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 tbspn Chopped Cilantro</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">1 tsp sugar</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">Salt to taste.</span><br style="background-color: white; color: #222222; text-align: left;" /><span style="background-color: white; color: #222222; text-align: left;">Water if needed to knead into a pliable dough </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cups oil for frying<br style="background-color: white; color: #222222; text-align: left;" /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;">In a bowl combine all the ingredients and mix well. Use little water if needed to bind it into a ball. Make small balls and flatten</span><span style="background-color: white; color: #222222; text-align: left;"> them into discs. Keep aside after all such discs are ready.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222; text-align: left;">In a wok, heat the oil, smoke it once and reduce heat to medium. Deep fry each disc till its golden brown. Enjoy these hot wadas with yogurt chutney and a spicy peanut crush.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-68274363900205116692016-03-21T21:52:00.002-04:002016-03-21T21:52:36.895-04:00Celebrating 400th post with Eggless Almond Butter Choc Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77iWpV30tN33p9qYSyUC994sylJkHycTIwEBTzCng1X0xiXfQWN_kdMw5yZapuD84ytPocJrscugUHzi-Xq5RPfcllPYITMpI_n4UnFgPBOVdDWJ6wfQPnFjTDtYTQXiCnG2MH3WtFTw/s1600/albc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eggless Almond Butter Choc Cake" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77iWpV30tN33p9qYSyUC994sylJkHycTIwEBTzCng1X0xiXfQWN_kdMw5yZapuD84ytPocJrscugUHzi-Xq5RPfcllPYITMpI_n4UnFgPBOVdDWJ6wfQPnFjTDtYTQXiCnG2MH3WtFTw/s640/albc.jpg" title="Eggless Almond Butter Choc Cake" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hello Sweetpeas!!! This post is a thank you to all my dear readers and well wishers. This recipe is a gift for each and every one of you on the occasion of 400th post on indulge. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I am as surprised as you are as we continue our journey through 400 recipes and 6 years. I wish for us to keep cooking and learning new recipes in future too.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As you might have noticed, I have changed my diet and started going Organic where I can afford and it does not rip my monthly budget, also started baking eggless since some time. This is my old tried and tested <a href="http://indulge-ashscorner.blogspot.com/2014/02/eggless-nutella-date-cake-we-turn-5-hbd.html" target="_blank">nutella date cake</a> minus the nutella and dates. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I have been reading many controversial reviews about how bad nutella is; so instead of trashing the whole idea of not ever using my favorite nutella, I mixed in the dark cocoa powder with almond butter and almond milk. My New instant nutella with almonds was born. I <i>might</i> not buy a bottle again!!! Anyways, back to where I meant to be;</span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">You will need;</span></span></i></div>
<div style="background-color: white; clear: both; color: #222222; font-family: arial, sans-serif; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">3/4th cup Organic Almond milk</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">3 tbspn Organic Almond butter</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Raw Sugar- 1 Cup</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Oil- 1/2 Half Cup</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">4tsp Dark Cocoa powder</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">1 Cup Whole Wheat Flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">1 Cup Maida/Organic All Purpose Flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Vanilla-1tsp</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tspn ENO-(Fruit Salt)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Make a paste of sugar and oil, stir well till sugar dissolves. Raw sugar takes some time to dissolve. Then add in the almond milk, almond butter and dark cocoa powder. Mix well. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">T</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">hen add the flour one big spoon at a time.. keep whisking it till all the flour and the wet mix gets incorporated....lastly add ENO. Stir gently.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">In a well greased pan, pour the mix and bake in a pre-heated oven @ 350F.. for about 35-40 mins or till the knife comes out clean. I used my favorite rose muffin mould. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">There is something happy about roses for me. Enjoy the cake and don</span></span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">'t forget to come back for some more easy recipes.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-50639367039658836322016-03-08T21:25:00.000-05:002016-03-08T21:25:05.437-05:00Peach Cobbler-Whole wheat Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1GGknZ-hxnvFxcacVLYhidqW7h8tnzlo_55byg3fkaqg2k3h7wH4f6Rt3d8VzGkw9m26DNzJJIMgQwdNkASdUwmVY_K8bgLYoyBFp6mS2QItVw-S3O-dQgQrXlt6ImUe483_Se1WbTg/s1600/peach+cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peach Cobbler-Whole wheat Crumble" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1GGknZ-hxnvFxcacVLYhidqW7h8tnzlo_55byg3fkaqg2k3h7wH4f6Rt3d8VzGkw9m26DNzJJIMgQwdNkASdUwmVY_K8bgLYoyBFp6mS2QItVw-S3O-dQgQrXlt6ImUe483_Se1WbTg/s640/peach+cobbler.jpg" title="Peach Cobbler-Whole wheat Crumble" width="478" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hello Sweeties!!!!! I bring to you today a quick dessert. Peach Cobbler is so simple to make and it goes so fast, that I keep wondering why have I not made it yet!!!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The kids also love it, with ice cream or without it, the warm crispy cobbler with hints of sugar and freshness of the peaches will surely make your loved ones coming for more.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>You will need;</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 14 oz can of peaches- washed and drained from the canned liquid</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tbspn sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>For the crumble</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup wheat flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 tbspn melted butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tspn baking powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 egg beaten with some milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tbspn sugar for the sweetness- Optional but </span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">recommended</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a buttered baking dish, arrange the peach slices, sprinkle sugar and keep aside. In a bowl, take the flour, add sugar and the baking powder, stir well and keep aside. In a cup beat the egg and milk till it is well mixed. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Mix the egg mixture and the dry flour mixture, and stir well to form a lumpy mixture. The mixture should be little gooey. Drop lumps of the flour dough on the sliced peaches till all the peaches are well coated. Pour the melted butter over the dough.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a 400 degree F preheated oven, bake the cobbler for 25-30 mins till the crumble is cooked. Enjoy the cobbler warm as is or with ice cream. Either ways its too good.</span><br />
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-63442728693323627692015-10-26T19:25:00.000-04:002015-10-26T19:25:08.554-04:00White Chocolate Maple cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs0DNnRg_0hP1nS9xGfVH7XCEs0TsXU5PzICk-Y1wVKCn25l7EGXN6dFmi5yfHnrAabr5Qd8rbsqvIUIyHvujU84qOXUK_jWtEPzKp-_TYezmpMU8dn35woSRIM-MINenxQdiPdfQET4/s1600/amc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="White Chocolate Maple cookies" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs0DNnRg_0hP1nS9xGfVH7XCEs0TsXU5PzICk-Y1wVKCn25l7EGXN6dFmi5yfHnrAabr5Qd8rbsqvIUIyHvujU84qOXUK_jWtEPzKp-_TYezmpMU8dn35woSRIM-MINenxQdiPdfQET4/s640/amc.jpg" title="White Chocolate Maple cookies" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!! I whipped some home made butter last week, so thought of putting it to some good use. With the holidays coming up, we all need some foolproof cookie recipe up our sleeves. These are one of the most tasty and melt in your mouth cookies!!!! So ready to bake some white goodness!!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>You will need;</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 cups-gluten free baking Flour - </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tbspn cup Custard Powder - I used the one I had from the Indian store.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 stick <a href="http://indulge-ashscorner.blogspot.com/2015/10/homemade-butter-almost-homemade.html" target="_blank">Butter </a> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup Organic Maple Syrup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp baking soda<br />1/2 tsp salt<br />3/4 cup sugar<br />1 egg<br />1 c mix of white chocolate chips.<br /><br /><div style="text-align: justify;">
Preheat your oven to 350F. Line two baking sheets with parchment and set aside. Combine the flour, baking soda and salt in a medium bowl and set aside. </div>
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In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes. Scrape down the bowl and beat in the custard powder mix. Scrape the bowl again and add the egg and maple syrup. Add half of the pre-mixed dry ingredients to the batter and mix just to combine. Scrape down the bowl and add the remaining half, mixing until fully incorporated. Stir in the white chocolate chips. </div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Using a tablespoon-size scoop, portion the cookies into balls. Place 2 1/2" apart on prepared baking sheets and bake 10-12 minutes, until slightly golden and set. Let cookies cool on sheet for 3 minutes, then transfer to racks to cool fully.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-73536768632562673532015-10-21T17:22:00.000-04:002015-10-21T17:22:34.717-04:00Homemade butter--Almost homemade<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hLpAYX32myBNmFB5afPdZtGS-Mqt8xBpENSwNXBTWLZ3HZ-sIwwZMyWYzab-olmKTZJkWIXFujsYoianzzRCUdIbUE2KzhfCmH9f_SNr-MZPO8hjvjQS1aB0n_IijnInRFEYbvHLiIw/s1600/PicMonkey+Collage-butter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Homemade butter--Almost homemade" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hLpAYX32myBNmFB5afPdZtGS-Mqt8xBpENSwNXBTWLZ3HZ-sIwwZMyWYzab-olmKTZJkWIXFujsYoianzzRCUdIbUE2KzhfCmH9f_SNr-MZPO8hjvjQS1aB0n_IijnInRFEYbvHLiIw/s640/PicMonkey+Collage-butter.jpg" title="Homemade butter--Almost homemade" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Dearies!!!! I am in the phase with trying old classics which were a part of my growing up back home. Homemade White Butter pr loni was a everyday thing. Store brought butter was a thing of the new fads, the homemaker was actually looked down in her skills if she brought butter from the store.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Flash forward to new age where everything was OK as who has the time in the world, and I am so busy took over age old traditions and cultures changed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Making butter and whipping cream gave me some peace as there was more joy than effort in the process. I cranked my stand mixer and made it work for me, enjoying the end results. I emptied a quart of Heavy whipping cream in the mixer bowl and let it whip on high for 7-9 mins, till the butter solids started leaving water. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">At this point I added 5 tbspn Ice water and let the whipper go for anr 2 mins. I emptied the solid in my trusted paneer maker as in the collage, squeezed out the milk(which is like buttermilk and can be used in your cooking/kneading or baking).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And just like that my almost homemade butter was done!!!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-29024898486189234732015-10-17T19:31:00.001-04:002015-10-17T19:31:02.158-04:00Upasache Bhajani Thalipeeth<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6TThLv3XhGG3Gv28SrzdOTzu1Zb7JGSR5pk5jloXvtUJ6mgFF3VCqSdv4BVl6UUquXn-nKHze6ee7okT2AiKJz1zbYP_15tH-hekm5TvFVre9eYK50LIEAWSicKbieVLLB29CO7KPQs/s1600/aut1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Upasache Bhajani Thalipeeth" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6TThLv3XhGG3Gv28SrzdOTzu1Zb7JGSR5pk5jloXvtUJ6mgFF3VCqSdv4BVl6UUquXn-nKHze6ee7okT2AiKJz1zbYP_15tH-hekm5TvFVre9eYK50LIEAWSicKbieVLLB29CO7KPQs/s640/aut1.jpg" title="Upasache Bhajani Thalipeeth" width="640" /></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hello Dearies!!! Happy navratri festival to you all. Navratri days are specially fasting days, where you eat only fasting foods for 9 days and break the fast on the 10th day which is Dasserra. </span><br />
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This year my health is not permitting me any fasts, but I am aiming to complete fasts on important days like the fifth day and the eight and nine day, so I made these bhajani thalipeeth today for the fifth day for my lunch. Although , I don't allow my kids to fast, they are allowed to indulge in the special foods.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i style="background-color: white;">You will need;</i><br style="background-color: white;" /><span style="background-color: white;">1 big boiled and mashed potato </span><i style="background-color: white;"><br /></i><span style="background-color: white;">Approx 1 cup Upasachi Bhajani/ alternatively use shindaga atta/kuttu aata</span><br style="background-color: white;" /><span style="background-color: white;">2 tbspn roasted peanut powder</span><br style="background-color: white;" /><span style="background-color: white;">1 tbspn Cayenne powder </span><br style="background-color: white;" /><span style="background-color: white;">1 tspn cumin powder</span><br style="background-color: white;" /><span style="background-color: white;">1 tspn Cumin seeds</span><br style="background-color: white;" /><span style="background-color: white;">1 tsp sugar</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chopped Cilantro<br style="background-color: white;" /><span style="background-color: white;">Salt to taste.</span><br style="background-color: white;" /><span style="background-color: white;">Water if needed to knead into a pliable dough </span><br style="background-color: white;" /><span style="background-color: white;">Oil for greasing the pan.</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">In a bowl combine all the ingredients and mix well. Use little water if needed to bind it into a ball. Heat the pan and spray it with a non stick spray or use oil whichever you prefer. Alternatively pat the dough ball on a ziplock bag and then cook on the heated pan. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0o8IZBFGVS1mjYXO6vJ4rfAzzMcZCBM6L3I-dqFYP8Fv02ukQ-mOPUClJRvmeLLI-I_sLW2TjG2k8FC9rBJJQMrINIwWfBbMqkwRXxht-pjI-ZU-5DLqic9n883nKc6pBfYt1fs4PIHg/s1600/aut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Upasache Bhajani Thalipeeth" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0o8IZBFGVS1mjYXO6vJ4rfAzzMcZCBM6L3I-dqFYP8Fv02ukQ-mOPUClJRvmeLLI-I_sLW2TjG2k8FC9rBJJQMrINIwWfBbMqkwRXxht-pjI-ZU-5DLqic9n883nKc6pBfYt1fs4PIHg/s640/aut.jpg" title="Upasache Bhajani Thalipeeth" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Press the dough ball into a flat roti and cover with a lid and cook it for about 2-3 minutes. Flip the </span><span class="il" style="background-color: white;">thalipeeth</span><span style="background-color: white;"> and repeat the process of covering and cooking. Enjoy as is or with any sauce/ketchup, yogurt, lime pickle or green chutney.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-49459446032647036362015-10-16T20:32:00.000-04:002015-10-16T20:32:31.746-04:00Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoT-aihbOZbyBtVEMMTc_EU4Z5sfoLfc4a_ID1WgsVMzxpKKl7mQKIoC2h3rpyXqx5vgbjF79Hk3k-_2WUnIR7ciMMAuDWhIRqLpjSyc_QAjBWGDqmWJfsXWO9g6jAeYL5IlhUttz7wo/s1600/amp1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoT-aihbOZbyBtVEMMTc_EU4Z5sfoLfc4a_ID1WgsVMzxpKKl7mQKIoC2h3rpyXqx5vgbjF79Hk3k-_2WUnIR7ciMMAuDWhIRqLpjSyc_QAjBWGDqmWJfsXWO9g6jAeYL5IlhUttz7wo/s640/amp1.jpg" title="Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic" width="640" /></a></div>
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<span style="font-family: georgia,serif; font-size: large;">Hello Sweeties!! What do you do with leftovers??? Do you keep eating them till they are done with or transform them into something the whole family will love. I try and transform things around my menu so as to reuse them keeping the interest factor alive.</span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Indian</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">food and recipes are full of such leftover magic mingles, we use</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">leftover rice and bread in number of ways, curr</span><span style="font-family: Georgia, 'Times New Roman', serif;">ies get</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">transformed</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">into po</span><span style="font-family: Georgia, 'Times New Roman', serif;">o</span><span style="font-family: Georgia, 'Times New Roman', serif;">ri's or</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">parathas</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">and rice into different type</span><span style="font-family: Georgia, 'Times New Roman', serif;">s of tadkas or pulav's.</span></span></div>
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<span style="font-family: georgia,serif; font-size: large;">I make aloo parathas and palak paneer roughly once in 10 days. These dishes are my kids favorites and they have no complaints and eat these with no grins or groans. There is no nagging required to eat faster or finish whats on the plate. Happy kids equals Happy moms. </span></div>
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<span style="font-family: georgia,serif; font-size: large;">But these dishes are not so favorite with me and Mr. Ash anymore with our dietary restrictions, I end up with few leftovers. So I combined these two dishes and added some mint to freshen up the taste and made puri's for kids lunch boxes. </span></div>
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<span style="font-family: georgia,serif; font-size: large;">My kids are like chalk and cheese, one likes slightly less fired puri's while other likes slightly burnt and browned puris. so the picture has both in respective choices.</span></div>
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<span style="font-size: large;"><span style="font-family: georgia,serif;"><a href="http://indulge-ashscorner.blogspot.com/2012/10/aloo-paratha-spcied-potato-flat-bread.html" target="_blank">Aloo Paratha</a></span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span></span></div>
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<span style="font-size: large;"><br /><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://indulge-ashscorner.blogspot.com/2012/03/palak-paneer-cottage-cheese-in-spicnach.html" style="color: #1155cc;" target="_blank">Palak Paneer Recipe</a>.</span><br /><br /><i><span style="font-family: Georgia, 'Times New Roman', serif;">You will need;</span></i><br /><span style="font-family: Georgia, 'Times New Roman', serif;">1 to 1.5 cups leftover palak paneer</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">** Mash and break the paneer cubes as fine as possible</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups Wheat Flour </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">3/4th cup potato stuffing leftover from Aloo Parathas. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbspn Dry mint powder</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tspn red chili powder</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">1 tspn cumin and coriander powder</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">1 tsp salt or as per taste</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">1/2 tspn sugar-optional</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">2 cups Oil for deep frying--Approx</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">water to knead the dough</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">**this dough is slightly hard and not like chapati so use less water to knead the dough, only if needed as the palak paneer will also be wet enough.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">In a bowl, take the flour and add the dry powders, salt and sugar, add the palak paneer paste, aloo stuffing, mint powder and knead into a hard dough . Keep aside for 10 mins.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">In a wok, take oil for frying, take only as much as the pooris will immerse, I would say about 2 cups of oil, and heat it till it smokes once and then reduce the heat to medium.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Make small round balls of the dough and roll each one out (try rolling like thin cookies). </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">If making for school lunches I like rolling and saving the rolled puri's in a ziplock bag in a fridge, so my mornings are better managed. Store these packs in a fridge not the freezer.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYVpBbpRohor7Egrs3dGeHJssTonnJ1n6z-2xwNWSMFsHznhvXDzi0awHuayWucNQMAlzgl9CCDC2XC582rKZvq2gX5ra-BNoeUrDcW5VMVx6mtijDqa8cJLN3MoVz7CdMeSyOZ_b0m8/s1600/amp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYVpBbpRohor7Egrs3dGeHJssTonnJ1n6z-2xwNWSMFsHznhvXDzi0awHuayWucNQMAlzgl9CCDC2XC582rKZvq2gX5ra-BNoeUrDcW5VMVx6mtijDqa8cJLN3MoVz7CdMeSyOZ_b0m8/s640/amp.jpg" title="Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Fry each one of them in the hot oil, one at a time. Do not rush and be extremely careful when frying. The ideal way to fry poori's is to slide the poori from one side of the wok. Do Not throw the poori's in the hot oil, the oil will splutter and splash and burn your hands.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Once you slide in the poori in the hot oil, let it puff up from one side, once it puffs up, turn it and let the other side puff up.. once both sides are puffed , drain them on some paper towels to remove excess oil and enjoyy them hot or cold, either ways they are delish.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">These make for a quick kids lunch box or picnic food item along the way.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-52306999449841918132015-10-12T20:56:00.002-04:002015-10-12T20:56:37.970-04:00Eggless Mawa Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAjNtOjqRFKph6OH9PHZj8I9os5up9m35wV4nVftrlrLEwQ7cgHWrrW5aU26-nMp0URxlBgBLRymPjVId45AESiSV0SDT5EZGtmgQhCOKXV1b6MqBfkyyb-D_HTvDmPNgBCKllAa3nFo/s1600/amc1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eggless Mawa Cake" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAjNtOjqRFKph6OH9PHZj8I9os5up9m35wV4nVftrlrLEwQ7cgHWrrW5aU26-nMp0URxlBgBLRymPjVId45AESiSV0SDT5EZGtmgQhCOKXV1b6MqBfkyyb-D_HTvDmPNgBCKllAa3nFo/s640/amc1.jpg" title="Eggless Mawa Cake" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!! I had made mawa/Dry Milk Khoya a few days back, Since then I am hooked on to making Indian sweets and Mithais at home.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">I make <span class="il">date </span><span class="il">cake</span> often using <a href="http://www.aayisrecipes.com/2008/02/21/spreading-cake-fever/" target="_blank">Aayis Recipes</a> Recipe. This time I tried using my homemade mawa and it worked great. Thanks Shilpa for this great recipe. I have added many different fruits and ingredients and made this eggless cake. I keep the liquid and dry ratios constant and change the wet ingredients and it has worked every single time. So Thanks again.</span></span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span></i></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">1 Cup Mawa/Khoya mixed in 3/4 cup almond milk</span><span style="background-color: white;"></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Cup Sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 Cup Oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Cup Whole Wheat Flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Tspn Cardamom Powder</span><div style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tspn ENO-(Fruit Salt)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a bowl , mix the khoya mixed in almond milk, sugar, cardamom powder and oil, and whisk well till sugar melts.Then add the flour one big spoon at a time.. keep whisking it till all the flour and the wet mix gets incorporated, and lastly ENO...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a well greased pan, pour the mix and bake in a pre-heated oven @ 350.. for about 35-40 mins or till the knife comes out clean.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNhYUl9i9-qqy7SPwF34mnYtHNJmdqjmaVrfrL25ynq0b1tLguf09zQrkPyVnzDvKGWGD0PBDaUBSa42KU5rnpBMhO48xu0MyFQF_KC1z3sIz4rzPRVRRJyeJe6Ak2X9UjiITsLDzDS0/s1600/amc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eggless Mawa Cake" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNhYUl9i9-qqy7SPwF34mnYtHNJmdqjmaVrfrL25ynq0b1tLguf09zQrkPyVnzDvKGWGD0PBDaUBSa42KU5rnpBMhO48xu0MyFQF_KC1z3sIz4rzPRVRRJyeJe6Ak2X9UjiITsLDzDS0/s640/amc.jpg" title="Eggless Mawa Cake" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-29369345300943864332015-09-30T20:39:00.000-04:002015-09-30T20:39:53.031-04:00Date Choc Almond Fudge/Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjDJYS8gpG6FTLX5Xzqa7x-kiXB02eSqR3lLnaJr3wGBshijq3qlAyhQ167ppPoGQWIExsRFKjIphnTdpnq1LpP052ycJ9uXMZwhhC2zn78fd7AdPRE4cArjADjc1R6GEF9LTLt8esoI/s1600/choc+modak.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Date Choc Almond Fudge/Modak" border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjDJYS8gpG6FTLX5Xzqa7x-kiXB02eSqR3lLnaJr3wGBshijq3qlAyhQ167ppPoGQWIExsRFKjIphnTdpnq1LpP052ycJ9uXMZwhhC2zn78fd7AdPRE4cArjADjc1R6GEF9LTLt8esoI/s640/choc+modak.png" title="Date Choc Almond Fudge/Modak" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; text-align: left;">Hello Sweeties!! Ganpati bappa has come and gone and I am still not able to get back to my routine. Although I dont bring the bappa home, I do make different kinds of prasad for my kids. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; text-align: left;">This year was no different, I tried making this date chocolate modak. I am member of many food groups and I keep admiring the talent people have. Recently, I came across a badam barfi recipe from my friend Shilpa Bhide. She is my main source for this recipe, which I tweaked to suit my kids liking.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; text-align: left;">You will need;</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; text-align: start;">1 Cup Almond Paste</span><br style="text-align: start;" /><span style="background-color: white; text-align: start;">*Soak 1Cup almond sin water overnight, peel and gring in a blender with some water/milk</span><br style="text-align: start;" /><span style="background-color: white; text-align: start;">1/3 cup Ghee</span><br style="text-align: start;" /><span style="background-color: white; text-align: start;">3/4 cup sugar</span><br style="text-align: start;" /><span style="background-color: white; text-align: start;">8-10 dates paste</span><br style="text-align: start;" /><span style="background-color: white; text-align: start;">1tbspn dark choc powder</span><br style="text-align: start;" /><br style="text-align: start;" /><span style="background-color: white; text-align: start;">Heat a pan on medium heat, melt ghee and add the almond paste dates and sugar and let it cook, stir continuously till it forms a ball. Take off the gas and cool and lastly add dark chocolate powder and knead into a soft dough. Shape modak in moulds. and enjoy.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-67218568661164665192015-09-30T20:28:00.002-04:002015-09-30T20:28:48.616-04:00Homemade Khoya/Mawa from Milk powder--Easy and only 3 ingredients<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9pAyJWgbDo4Zlxq_3aLGC5AUobMi9r3qndILEFoo_mG0FtK0n5dk2EgvG9wTwdZInbnnuO8o_gPrimxyFP5cXJcjKHAr0AIc1HuoEQJKHJ80mALRemEFrcOSxNNMlfbJlgeGxvQKfjQ/s1600/khava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Khoya/Mawa from Milk powder--Easy and only 3 ingredients" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9pAyJWgbDo4Zlxq_3aLGC5AUobMi9r3qndILEFoo_mG0FtK0n5dk2EgvG9wTwdZInbnnuO8o_gPrimxyFP5cXJcjKHAr0AIc1HuoEQJKHJ80mALRemEFrcOSxNNMlfbJlgeGxvQKfjQ/s640/khava.jpg" title="Homemade Khoya/Mawa from Milk powder--Easy and only 3 ingredients" width="478" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Dearies!!! I know you have missed me as much as I have missed being away from this space. But when things get too monotonous, I guess its best to take a break and come back refreshed. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So here I am with a series of homemade sweets. To kick it off I am posting the recipe of the most essential ingredient in most Indian sweets, khoya, mawa or Khava.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This can be made and stored in air tight container in the fridge for 3-4 day, but this recipe measure does not make tons so make it as per the need and use it up in the sweet.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbspn ghee-clarified butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 rd cup milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup dry non fat milk powder</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a pan on low heat; heat ghee and milk, then add the milk powder and let it cook till it starts collecting into a lump. Cook till the mixture turns into a ball. Cool and mash the mava. Its ready for some pedas or modaks. Can it get any easier than this???</span><br />
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-36432085447313977712015-06-29T12:29:00.001-04:002015-06-29T12:38:00.639-04:00Minty Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFJIa4CSQIS6C9EZyIkQgtCRGtkkmi64dTnmowryWzMK7RQhLv_ur1dytfl9RiJX31sNx4EyenMC2SlK76RkHgDpfwp7WE7ZHPEtTnHB_P77eignBGLPBxUBG3G_qUYcDpqZjT9zzZQc/s1600/amc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Minty Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFJIa4CSQIS6C9EZyIkQgtCRGtkkmi64dTnmowryWzMK7RQhLv_ur1dytfl9RiJX31sNx4EyenMC2SlK76RkHgDpfwp7WE7ZHPEtTnHB_P77eignBGLPBxUBG3G_qUYcDpqZjT9zzZQc/s640/amc.jpg" title="Minty Cauliflower" width="476" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Hello Sweeties!! July is BBQ month. The basic quest for all vegetarian food lovers is what's there for us in the BBQ feast!!!!! There is Indian cottage cheese/paneer, roasted veggies corn on the cobs. So to add one more interesting item to your grand BBQ menu,. my sister has this Minty cauliflowers for you. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">They can be made on the grill. in the oven or on the stove top. They will surely make you love your cauliflower and push the good old greasy French fries to the side.</span> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>You will need;</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 whole cauliflower tore into florets, wash and drain</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Enough oil to lightly coat the florets</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Sea Salt to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mint paste </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">** Make a fine mint paste with mint,cilantro, cumin, garlic and green chilies</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Coat the florets with some grape-seed oil, sprinkle salt and cook in a wok on high heat. The florets cook fast so it should take about 5-7 mins. stir continuously to avoid burning Alternatively you can also roast in a pre-heated oven at 400Degress, till the florets start browning.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> After the florets get cook reduce heat, add the mint paste till all florets get evenly coated. Minty Cauliflower is ready to be served.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-4348412739274789132015-06-25T10:12:00.000-04:002015-06-25T10:12:06.469-04:00Paan Ice-Cream!!! Absolute delight for pan and ice-cream lovers!!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Hello Sweeties!!! summer is here and its really heating up things. Life is busy now with small get-together's Impromptu Park picnics and Ice-cream cravings. After a huge success with mango ice cream, I tried a paan ice-cream. We love Paan. <a href="https://en.wikipedia.org/wiki/Paan" target="_blank">Paan </a>is a betel leaf preparation widely popular in India and usually chewed after a heavy meal or everyday. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Although its digestive, people get addicted to it adding tobacco and other things, but we like it safe, which is called Meetha Pan. It has no tobacco and betel nut. Meetha/Sweet paan is for kids so has no betel nuts/but has loads of gulkand/rose petal jam and candy and sweetened coconut and some tutty-fruities.</span><br />
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<em><span style="color: #222222; font-family: Georgia; font-size: large;">You will need;</span></em><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 Cups heavy Whipping <span class="il">Cream</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">5 teaspoons Conf Sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp corn starch</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 ready made Paans cut into small pieces-- See Notes</span><br />
<span style="font-family: Georgia; font-size: large;">5 Pan Bites-Candy in Indian Store--Optional</span><br />
<span style="font-family: Georgia; font-size: large;"></span> </div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> ** The green paan/leaf in the below picture is store brought, usually you will find Paan makers in most Indian restaurants or vicinities. The right side shows a candy now seen in desi grocery stores called Pan bites</span></div>
<div style="background-color: white; color: #222222;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphUA6eVVQrJ7w0gF0A26cdDeYOB_AAiRqRH3PV27UsQ_pPMPgviMvwFSoQoAIJ6JLWGgn1eke2eLfyYNdMZw5BT3_xn6HE5UdXNb-QanY0dkC-9SBuJdKC3VZZCaTzrxjL9flxggpxB4/s1600/api1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pan Ice-Cream!!! Absolute delight for pan and ice-cream lovers" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphUA6eVVQrJ7w0gF0A26cdDeYOB_AAiRqRH3PV27UsQ_pPMPgviMvwFSoQoAIJ6JLWGgn1eke2eLfyYNdMZw5BT3_xn6HE5UdXNb-QanY0dkC-9SBuJdKC3VZZCaTzrxjL9flxggpxB4/s640/api1.jpg" title="Pan Ice-Cream!!! Absolute delight for pan and ice-cream lovers" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Take the <span class="il">cream, add corn starch</span> and sugar and whip in the stand mixer till soft peaks form. The base is ready. Add the <span class="il">cut paan pieces and pan bite candy and run the whipping blade for another 2 minutes</span> and mix well.</span><br />
<span style="font-family: Georgia; font-size: large;"></span> </div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">Remove the mixture in a frozen ice cream maker bowl. C</span></span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">over the bowls with some cling film/plastic wrap and set in the freezer for 2-3 hours.</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;"> </span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">The soft serve is ready after a couple of hours in freezer. </span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you want harder </span><span class="il" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">ice</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">-</span><span class="il" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">cream</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">, freeze overnight or minimum of 6-8 hours. </span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-89354377531259956372015-06-14T20:50:00.002-04:002015-06-25T09:59:38.046-04:00Egg-less Mango Ice cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY4DL3cLKnrfxYZvWKkrcf9V4eOTwo4zf0jsMZGWVSNC0u0bpEBJWC4Vmsv9wQkG6LG5HH3ZMchtVrlMyGDr9s4MOf6UZ6x9oHrd2-dOMVeZG_A0HAHe2GpDwyKXDQryR3IesK6uJUYw/s1600/mango+icercream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY4DL3cLKnrfxYZvWKkrcf9V4eOTwo4zf0jsMZGWVSNC0u0bpEBJWC4Vmsv9wQkG6LG5HH3ZMchtVrlMyGDr9s4MOf6UZ6x9oHrd2-dOMVeZG_A0HAHe2GpDwyKXDQryR3IesK6uJUYw/s640/mango+icercream.jpg" width="640" /></a></div>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">Dear Sweeties!!! June is celebration time. Mangoes are found to be in season, so desserts and sweets with mangoes are a staple around this time. Mango cream and mango cake is a favorite with Mr. Ash and kids. I overestimated the riping time and brought a overload of mangoes that happened to ripen at the same time. We love mangoes, but it were one too many for us to finish, so I put my ice cream maker bowls to good use and made some low sugar goodness.</span></span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: #222222;"><i>You will need;</i></span></span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Cups heavy Whipping <span class="il">Cream</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4th Cup Conf Sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1tsp corn starch</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Mangoes cut into small pieces</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Take the <span class="il">cream, add corn starch</span> and sugar and whip in the stand mixer till soft peaks form. The base is ready. Add the <span class="il">mango pieces and run the whipping blade for another 2 minutes</span> and mix well.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: medium;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">Remove the mixture in a frozen ice cream maker bowl. C</span></span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">over the bowls with some cling film/plastic wrap and set in the freezer for 2-3 hours.</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;"> </span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">The soft serve is ready after a couple of hours in freezer. </span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you want harder </span><span class="il" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">ice</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">-</span><span class="il" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">cream</span><span style="color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large;">, freeze overnight or minimum of 6-8 hours. </span><span style="color: #222222;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Welcome the goodness of ice-cream with no eggs and no </span></span><span style="color: #222222;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">preservatives.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-30802834877477394952015-06-14T20:34:00.003-04:002015-06-14T20:34:27.406-04:00Minestrone Soup- Slow Cooker Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz244AH1U-DxDpUG125L8zw4R7kawFQzfP7CLk68HUQu9N2XZPMJl0WwMKxrKafj_UnkRGbxerwv0_q6nWGsTQqkAOnRSzY9EH0xP2oGSYhCAfcewPsk-9iv1TMGjeRyB73y7c8xajoQM/s1600/minestrone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Minestrone Soup" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz244AH1U-DxDpUG125L8zw4R7kawFQzfP7CLk68HUQu9N2XZPMJl0WwMKxrKafj_UnkRGbxerwv0_q6nWGsTQqkAOnRSzY9EH0xP2oGSYhCAfcewPsk-9iv1TMGjeRyB73y7c8xajoQM/s640/minestrone.jpg" title="Minestrone Soup" width="640" /></a></div>
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<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">Hello Sweeties!!! If you are an soup lover and especially love Olive Garden specialty minestrone soup, hang on, I have this recipe that was passed by a very special friend. But if you know me, you very well know I cannot simply stick to the recipe, I have to deviate and wander off to make it my own, some are big hits some are flops. This is a sure shot big hit, maybe because I did not let go of the basic recipe and simply added my own additions. Or maybe because it was cooked in a slow cooker and used stock to enhance flavors and make it more earthy. It is full of good nutrition and zero oil except if you used re-fried beans like me, you would not call it zero oil. Feel free to replace the re-fried beans with any beans of your choice to make it truly a zero oil soup recipe.</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>You will need;</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 carrots chopped in semi circles</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 stick celery chopped fine</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 sprigs Green onion</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup spinach</span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;">2-3 big florets of </span><span style="background-color: transparent;"><span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;">broccoli</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-3 cloves garlic-crushed</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tbspn Italian Seasoning</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Qt box of vegetable stock</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup Pasta-I used elbows</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #222222;">1 can re-fried beans--(Had to use them)-Use any beans you prefer</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 can diced tomatoes or use fresh</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsbpn fresh rosemary</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6-8 leaves of fresh basil torn</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt to taste</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a slow cooker insert, add all the above ingredients and let it to cook for 8 hrs on low or 6 hrs high. Enjoy the soup after the slow cooker has done its job well.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-82113773315314503232015-06-08T09:57:00.002-04:002015-06-08T12:20:30.520-04:00Panjiri-- Power House for new mothers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUs-fU90mz1NBZJeqzOtDAKm3VUDLSqe_9c-IeFeWqXNwiV2cVrFzmYBDpU80b5dPPMGs42pJPrvIpzwBd5oxIcflqHXb9f4hywBgRCO6cwhHNqvCQs13dIr2SEuHxFzOb0k0LJ9u0EBY/s1600/panjiri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUs-fU90mz1NBZJeqzOtDAKm3VUDLSqe_9c-IeFeWqXNwiV2cVrFzmYBDpU80b5dPPMGs42pJPrvIpzwBd5oxIcflqHXb9f4hywBgRCO6cwhHNqvCQs13dIr2SEuHxFzOb0k0LJ9u0EBY/s640/panjiri.jpg" width="640" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Hello Sweeties!!! Don't just abandon me for being missing. I am trying to post to the best of my ability, but since I am not learning any new recipes, posting has been awfully slow.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">We are always in a rush that we tend to not have a proper breakfast and grab a ton of sugar packed cereals or bars on our way out of the door. This recipe is for Panjri, which is commonly made in North Indian homes when someone has had a major surgery or just had a baby. Essentially packed with sugar, good fats and nutrition, this can be made where there are picky eaters or people with weak immunity or anyone who needs an extra boost of energy. I eat a couple of spoonful of Panjiri on days I have to skip breakfast.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The powder can be eaten mixed in warm milk to make porridge or kheer or as is. </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>You Will Need;</i></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i></i><br />
2 Cups Whole Wheat Flour<br />
1 Cup plus 2 Tbspn ghee/clarified butter<br />
1.5 cups Sugar-Confectioner or ground sugar</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/3rd cup sweetened coconut flakes </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 tspn Saffron/kesar<br />
1 tbspn Pista Powder</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 tbspn Almonds- shivered</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/3 rd cup chopped Walnuts</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 Tbspn Edible Gum/<span class="il">Dink</span>/Gond<br />
2 Tbspn Crushed Fenugreek/Methi seeds <br />
2 Tspn Cardamom Crushed or Elaichi powder </span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
In a wok, heat the 2 tbspn ghee, fry the edible gum, till it blooms in
the ghee. once fried, remove on a plate and let cool. Then crush the
fried gum and keep aside.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
In the same wok, take the remaining ghee, add the wheat flour and roast
on medium heat. Stir continuously taking care than the flour does not
stick to the pan and burn. Stir for about 25-30 mins, till the mixture
looks frothy and becomes really loose.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
When the flour changes color add the crushed methi seeds and keep roasting for
2-3 minutes, stirring continuously. Switch off the flame and let cool. </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">When the mix is warm enough to dip your finger and add
the elaichi, <span class="il">dink</span>, coconut flakes, chopped walnut, saffron, shivered almond and pista powder.mix well and when completely cool, store in an air tight conatiner. The Panjiri can be stored at room tempatarure for about week.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-35914976886379332302015-04-20T19:27:00.000-04:002015-04-20T19:27:12.588-04:00Atte ka halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!! Today I bring to you kankecha sheera or atte ka halwa. I never liked it as a kid whenever I ate it, maybe the texture or the whole healthy eating bug had not caught me then. If I ever ate any halwa it had to be only sooji and nothing else.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">That changed after coming here and see many people relish this healthy snack.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>You will need</i>;</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup of wheat flour,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 cups water </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">5 tbspns Ghee-Clarified butter</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp Elaichi or Cardamom Powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tbspn Cashew nuts powdered -Optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1tbspn Raisins Optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a pan/wok, heat the ghee over medium or low flame and then add the wheat flour, roast the mixture stirring continuously, till the flour changes colour and the nutty aroma fills the house. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Simultaneously boil the sugar+water mixture and once boiled, add the mixture to the roasted flour and continue stirring...the atta/flour mixture will be slightly wet, cover for 5 minutes, taking care that the halwa is not getting burnt, if needed reduce the heat </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> to low, cover and cook for 5-7 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then add the saffron, elaichi and the raisins( I did not add anything). Serve hot.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0tag:blogger.com,1999:blog-1285090018675525682.post-3590087519006749192015-04-07T19:18:00.000-04:002015-04-07T19:18:41.012-04:00Methi Thepla<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoi7c1gfkoXqrbr5cooPZJnb7Bc9GprDxM2Zb6da4VlGb4HCSqFbkSh3mVgP2FzoX2ngGhayzSDXNT6nK_HzkvKz7o1RIIB7QjUamiOnIbUiiFaAKhP1G1kh6_oszgg1TLgorvAxEdRo/s1600/methithepla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Methi Thepla" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoi7c1gfkoXqrbr5cooPZJnb7Bc9GprDxM2Zb6da4VlGb4HCSqFbkSh3mVgP2FzoX2ngGhayzSDXNT6nK_HzkvKz7o1RIIB7QjUamiOnIbUiiFaAKhP1G1kh6_oszgg1TLgorvAxEdRo/s1600/methithepla.jpg" height="480" title="Methi Thepla" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello Sweeties!!!! Weather is getting warmer and so are the weekends getting busier. Whenever we travel, I like to carry at least one food item from home. Theplas or parathas are easy to make and can be had on their own.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A famous snack for the state of Gujarat in India, it has sort of become a staple in my home too. I learnt it watching some tv shows. But its very easy to make.</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You will need;</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cup Whole Wheat Flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup Fresh </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">M</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">ethi Leaves-Washed and chopped fine</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 small Boiled Potato</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt to taste</span></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp Red chili/cayenne powder</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tspn Haldi/Turmeric</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp cumin powder</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp coriander powder</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 Amchur or dry mango powder</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1tsp Sugar</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp Garam masala</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 tbspn yogurt</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tbspn oil to knead the dough</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Water as needed to make the dough soft.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a wide bowl, take the methi leaves, mashed boiled potato and the dry spices and add salt and sugar, add yogurt and oil and mix well, now start adding the flour and start mixing in the flour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add teaspoon by tea spoon water till you have a soft pliable dough. Once the dough is soft enough, cover and let rest for 15-20 mins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After the dough is rested, roll out the theplas like you would make roti's( make small balls of the dough and roll out thin round tortillas dusting flour if the tortillas stick to the surface). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat a griddle or tawa on medium heat and cook the theplas on one side. Flip the <span class="il">theplas</span> and spray oil and cook the other side. Repeat on side one and cook both sides. Serve hot with some ketchup. or green chutney or any curry of your choice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">They travel well and stay good for 2-3 days.</span></div>
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Anonymoushttp://www.blogger.com/profile/11926168857944333545noreply@blogger.com0