tag:blogger.com,1999:blog-64648577272079627392024-02-07T11:16:38.952-08:00Beginners KitchenNayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-6464857727207962739.post-55332681978928827152017-09-20T13:41:00.000-07:002017-09-20T13:41:08.807-07:00Chicken Adobo<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><br /></i><i>Chicken Adobo is the name of the popular dish and cooking process in Philippine cuisine, in which the meat is marinated in soy sauce, garlic and vinegar, browned in oil and simmered in the marinade. The combined flavour of garlic, pepper and soy sauce bring forth a super delicious taste.</i><br />
<i>My Filipino friend often makes this dish when I visit her. I must say, she is an expert in preparing this dish and I am a great fan of Chicken Adobo. </i><br />
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<i>Thanks to my Phillipino friend Arlyn Schwing for teaching me this delicious yet simple Filipino dish. </i></div>
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<i>I too prepared it a couple of times. I simply love it :-):-)</i></div>
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<b><i><u>Ingredients:</u></i></b><br />
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Chicken wings: 12-14 (or 1 kg)<br />
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Olive oil : 2 tbspn</div>
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1 big onion : quartered and diced</div>
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4 garlic : minced</div>
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Soy sauce : 1/2 cup</div>
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Vinegar :1/2 cup( preferably white vinegar)<br />
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Water : 1 cup<br />
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Bay leaf :3</div>
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Pepper corns : 1 tspn</div>
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Pepper powder: 1/2 tspn</div>
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Green chillies :2 </div>
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Sugar : 1 tspn </div>
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<b><i><u>Method: </u></i></b></div>
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<ul style="text-align: left;">
<li>Take olive oil in a sauce pan. When hot add the dices onions, green chillies and garlic.( if green chillies are too spicy, then reduce the quantity of pepper )</li>
</ul>
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<ul style="text-align: left;">
<li> Stir for a while till the onion softens and then add the Chicken wings. Stir the chicken in the oil for a while. cover and cook for 5 mins on medium heat.</li>
<li>Then add soy sauce n vinegar. Let the chicken simmer there for 10 more mins. Add the bay leaves, pepper corns, pepper powder and sugar . Pour a cup of water . Cover and cook for about 20 mins with stirring occasionally. </li>
</ul>
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<ul style="text-align: left;">
<li>Uncover and simmer until sauce is reduced and thickened, and chicken is tender and gets a brown coating on it, about 10 more mins.</li>
<li>Do not add salt as the soy sauce has sufficient of it.</li>
<li>It is served with steamed rice</li>
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<b><i><u>Note:</u></i></b><br />
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<li> The longer the chicken is cooked in the sauce, the more tastier it becomes</li>
<li> Green chillies are not added in the traditional recipe</li>
</ul>
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Cooking time : 40 mins</div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-48766269977685239132017-09-20T13:38:00.002-07:002017-09-20T13:38:42.335-07:00Grilled Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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Grilled Mushroom is a super simple and super-delicious Party/Barbeque snack. </div>
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Thanks to my friend Sheetal Menon for this recipe.. enjoy..:-)</div>
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<b><i><u><br /></u></i></b><b><i><u>Ingredients:</u></i></b><br />
Mushrooms : 250 gm<br />
Krauter butter/<br />
herb flavored butter : 150 gm<br />
salt : just to taste<br />
pepper : just to taste<br />
garlic grated : (optional)<br />
Parmesan cheese : about 50 gm<br />
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<b><i><u>Method:</u></i></b><br />
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<li>Wash the mushrooms and pat them dry</li>
<li>|Scoop out the inside of the mushrooms (this can be done by carefully pulling the stem out)</li>
<li>Place the mushrooms on an aluminium foil and fill it up with krauter butter only till half(do not over fill )</li>
<li>Sprinkle with pepper and salt.</li>
<li>If required grate some garlic cloves all over the mushrooms for extra flavour</li>
<li>Lastly grate the Parmesan cheese all over the mushrooms</li>
<li>bake it at 180 degree celsius for 15-20 mins or until the mushroom turns golden brown on top </li>
</ul>
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Preparation time- 10 mins </div>
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Baking time - 20 mins</div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-17363728130952471182016-11-10T06:55:00.000-08:002016-11-10T06:59:40.662-08:00Badam Katli<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="m_-1438654255952347708p1" style="color: #222222; font-family: arial, sans-serif;">
<span class="m_-1438654255952347708s1"><span style="font-size: large;"><u>Quick badam katli</u></span></span> </div>
<div class="m_-1438654255952347708p1" style="color: #222222; font-family: arial, sans-serif;">
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<div class="m_-1438654255952347708p1" style="color: #222222; font-family: arial, sans-serif;">
<span style="font-size: large;">Another quick sweet treat which can be prepared in no time. Simply mix all the ingredients, warm it up, knead it, roll it and cut it. Thats it :-) Isn`t it super easy!!</span></div>
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<span style="font-size: large;">Do try it and let me know.</span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;"><u>Ingredients:</u></span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Badam (Almond) powder- 200 gm<span class="m_-1438654255952347708Apple-converted-space"> </span></span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Powdered Sugar - 100 gm </span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Cardamom powder- 1/4 tspn</span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Like warm water </span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Ghee- 1 tspn</span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Butter paper or </span></span><span style="font-size: large;">wax paper </span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;"><u>Method</u></span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">1.Take badam powder, powdered sugar and cardamom powder in a bowl and Mix them well</span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">2.Microwave the mixture for 30 sec to 1 min to warm up the mixture</span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;"><span style="color: #222222; font-family: "arial" , sans-serif;">3.Then start kneading the mixture by adding spoon by spoon Luke warm water. Takes about 3-4 tspn of water to make a tight dough which can be rolled using a rolling pin.</span></span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">Just apply a tspn of ghee to the dough</span></span></div>
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<span class="m_-1438654255952347708s1"><span style="font-size: large;">4. Take the dough on wax or butter paper and start rolling out. Cut into diamond shape .</span></span><br />
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<li><span style="font-size: large;"> Its important to heat the mixture either on microwave or stove top because the sugar melts slightly and helps inbinding</span></li>
<li><span style="font-size: large;">If you don`t have wax paper, can even take the dough on a plate but make sure you grease the plate before using</span></li>
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<span style="font-size: large;">Recipe source: BhavanasKitchen.com</span><br />
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-87273522796979330502015-07-29T01:47:00.000-07:002015-07-29T01:47:10.362-07:00Stuffed Capsicums<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><i><b>Ingredients:</b></i></span><br />
<span style="font-size: large;">Capsicum medium size : 7-8</span><br />
<span style="font-size: large;">potatoes, boiled : 2 big</span><br />
<span style="font-size: large;">matar/green peas : 1 cup</span><br />
<span style="font-size: large;">paneer cubes : 1 cup</span><br />
<span style="font-size: large;">corn kernels : 3/4 cup</span><br />
<span style="font-size: large;">onions, finely chopped : 2 medium</span><br />
<span style="font-size: large;">onions, coarsely chopped : 1 big</span><br />
<span style="font-size: large;">tomatoes chopped : 1 </span><br />
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<span style="font-size: large;">D<b>ry powder:</b></span><br />
<span style="font-size: large;">chilli powder : to taste</span><br />
<span style="font-size: large;">coriander powder : 2 tspn</span><br />
<span style="font-size: large;">aamchur/dry mango powder: 3/4 tspn</span><br />
<span style="font-size: large;">turmeric powder : 1/2 tspn</span><br />
<span style="font-size: large;">salt : to taste</span><br />
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<span style="font-size: large;"><i><b>Method:</b></i></span><br />
<ul>
<li><span style="font-size: large;">Heat about 3 tbspn oil in a skillet. When hot add the corn kernels and green peas together. </span></li>
<li><span style="font-size: large;">add salt, red chilly pwdr , turmeric, aamchur powder and 1 tspn coriander powder. </span></li>
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<li><span style="font-size: large;">Saute for 2-3 mins on high and then add finely chopped onions, paneer cubes and mashed potatoes together. </span><span style="font-size: large;">cook till they are done( for about 5</span><span style="font-size: large;">), keep aside</span></li>
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<ul>
<li><span style="font-size: large;">wash the capsicum, remove the center stem of capsicum and gently shell out the seeds from within</span></li>
<li><span style="font-size: large;">Fill the hollow capsicums with the above made mixture with a spoon. Keep aside</span></li>
</ul>
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<ul>
<li><span style="font-size: large;">Now heat some oil (3 tbspn) in another wide bottom pan. Add coarsely chopped onion n saute for a while. Add red chilly pwdr, turmeric, salt and 1tspn coriander pwdr. </span></li>
<li><span style="font-size: large;">Then add the tomatoes n </span><span style="font-size: large;">cook until a gravy texture is formed</span></li>
</ul>
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<ul>
<li><span style="font-size: large;">Gently place the stuffed capsicum in the pan</span></li>
</ul>
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<ul>
<li><span style="font-size: large;">cover n cook until done (takes abt 12-15 mins to cook on medium heat)</span></li>
</ul>
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<b style="font-size: x-large;"><i>Note:</i></b><br />
<br />
<ul>
<li><span style="font-size: large;">For golden brown colour around the capsicum, separately fry the stuffed capsicum before adding into the onin-tomato gravy and rest procedure remains the same</span></li>
</ul>
<div>
<span style="font-size: large;">Recipe credit: Pooja Minothra</span></div>
</div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-77123481205880310162015-07-12T21:16:00.002-07:002015-07-12T21:25:02.776-07:00Sprouted Methi Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>Sprouted Methi (Fenugreek seeds) Stir Fry</b></u></div>
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<h3 style="background-color: white; color: #333333; font-size: 14.8500003814697px; line-height: 20.7900009155273px; text-align: left;">
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<h4 style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></h4>
<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><i>Ingredients</i> :</b></span></u><br />
<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></u>
<div style="background-color: white; color: #333333; line-height: 20.7900009155273px; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="line-height: 20.7900009155273px;">Methi</span><u style="background-color: transparent; line-height: 20.7900009155273px; text-align: center;">(</u><span style="background-color: transparent; line-height: 20.7900009155273px; text-align: center;">Fenugreek seeds</span><u style="background-color: transparent; line-height: 20.7900009155273px; text-align: center;">)</u><span style="line-height: 20.7900009155273px;"> : 1 cup</span></b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>Grated coconut : about 3 tbspn</b></span><br />
<span style="background-color: white; color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>salt to taste</b></span><br />
<span style="background-color: white; color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b><br /></b></span></div>
<h3 style="background-color: white; color: #333333; line-height: 20.7900009155273px; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><i style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><u>for tempering:</u></i></span></h3>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><i style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><u><br /></u></i></span></div>
<div style="background-color: white; color: #333333; line-height: 20.7900009155273px; text-align: left;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: small; line-height: 20.7900009155273px;">oil :2-3 tbspn</span><span style="font-size: small;"><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;"> </span></span></span></b><br />
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;">mustard seeds : 1 tspn</span></span></span></b><br />
<b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;">cumin seeds : 1 tspn</span></b><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>curry leaves : few</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>garlic : 2 pods minced</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>tumeric : 1/4 spn</b></span><br />
<b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; line-height: 20.7900009155273px;"><span style="color: #333333; line-height: 20.7900009155273px;">red chilly powder </span></span><span style="color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"> : 1/4 tspn</span></b><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b>jaggery (optional) : to taste</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20.7900009155273px;"><b><br /></b></span></div>
<h3 style="background-color: white; color: #333333; line-height: 20.7900009155273px; text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;"><i style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><u>Method:</u></i></span></h3>
<div>
<span style="font-family: Verdana, sans-serif; font-size: small;"><i style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><u><br /></u></i></span></div>
<h3 style="background-color: white; text-align: left;">
<ul style="background-color: white; color: #333333; line-height: 20.7900009155273px; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 20.7900009155273px;">Wash and soak methi seeds in excess water overnight. In the morning tie it tight in a muslin cloth for 24 hours in a warm place.</span></li>
</ul>
<ul style="background-color: white; color: #333333; line-height: 20.7900009155273px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: small;">Take oil in a skillet and prepare for tempering </span></li>
</ul>
<ul style="background-color: white; color: #333333; line-height: 20.7900009155273px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="color: #333333;"><span style="line-height: 20.7900009155273px;">when the oil is hot add mustard, cumin, curry leaves and garlic, saute for few secs and add turmeric, chilli powder and salt. Put the sprouts into the skillet. stir it to mix well. Put a lid on and allow to cook in a very low flame. stir occasionally. it may take upto 15-20 mins to cook. Finally add</span></span><span style="color: #333333; line-height: 20.7900009155273px;"> freshly grated coconut</span><span style="line-height: 20.7900009155273px;"> turn off the gas.</span></span></li>
</ul>
<ul style="background-color: white; color: #333333; line-height: 20.7900009155273px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: small;">Have it as it is or with Roti.</span></li>
</ul>
<span style="font-family: Verdana, sans-serif; font-size: small;"><i style="color: #333333; line-height: 20.7900009155273px;">Note:</i></span></h3>
<h3 style="background-color: white; text-align: left;">
<br /><ul style="color: #333333; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: small;">Use asafoetida (hing) instead of garlic for a different taste.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: small;">Do not add water while cooking methi to avoid the bitterness. </span></li>
</ul>
</h3>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-42314919654136281332015-04-02T07:39:00.001-07:002015-04-02T07:39:16.606-07:00Coconut-Hing chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Ingredients:</b></i><br />
Grated coconut : 1 cup<br />
hing/asafoetida : 1/4 tspn + 1/8 tspn<br />
green chilli : 4 medium spicy<br />
salt to taste<br />
<br />
<br />
<i><b>for tempering:</b></i><br />
oil :1 tbspn + 1 tbspn<br />
mustard seeds : 1 tspn<br />
curry leaves : few<br />
channa dal : 1/2 tspn<br />
urad dal : 1/2 tspn<br />
red chilly : 1(optional)<br />
<br />
<br />
<i><b>Method:</b></i><br />
<ul>
<li>fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.</li>
<li>give tempering in the small skillet.</li>
<li>in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.</li>
<li>stir and turn off the gas.</li>
<li>Pour this over the chutney . Serve with dosa and idli.</li>
</ul>
<div>
<i><b>Note:</b></i><br />
<br />
<ul style="text-align: left;">
<li>Prepare the tempering just before serving</li>
</ul>
</div>
Recipe Shared by: Sumangala Kasbekar<br />
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-87357460324800130412015-04-02T07:19:00.001-07:002017-09-20T13:38:19.498-07:00Grilled Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-64564472149694007042014-02-25T15:51:00.005-08:002014-02-25T15:51:46.535-08:00Crispy Rava fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></u></i></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bombay rava : 1 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">water : 2 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt : 2 tspn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">food colour : just a pinch (optional) (mine was too much by mistake)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><i><u><span style="font-family: Arial, Helvetica, sans-serif;">Method:</span></u></i></b><br />
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<ul style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">Keep the water to boil. Add salt and colour into it.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add rava into the boiling water with continuous stirring so that no lumps are formed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">cover with a lid and cook for few more mins till the rava is cooked completely</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Turn off heat. leave it for 5-10 mins</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">after cooled, put some batter into chakli mould and den directly press it on a plastic sheep</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Make sure to dry completely in proper 3 sunlight</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">store it in a dry air tight container</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">just before having, deep fry in hot oil. Enjoy the crispy rava fritters</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE-zqeAGBX8oD8tjH8NgdrVZEfebyc9cohDa7EpHc6uzP0WNwSvJSuNbPyyXONcLYG22LeSypxw6P-Pl5se7BLg_X-cI1p26PtLs9hqalphXiRow15E-L4ABukIMmDorhzKOkffNGOZc/s1600/IMG_7031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE-zqeAGBX8oD8tjH8NgdrVZEfebyc9cohDa7EpHc6uzP0WNwSvJSuNbPyyXONcLYG22LeSypxw6P-Pl5se7BLg_X-cI1p26PtLs9hqalphXiRow15E-L4ABukIMmDorhzKOkffNGOZc/s320/IMG_7031.JPG" height="297" width="400" /></a></div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-64834823397657264012014-02-25T15:27:00.003-08:002015-07-12T20:48:44.250-07:00Honey Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>'Honey Cake' </i><i>Just this name, takes me back to my school days. It was my favourite cake when I was a child, especially the one from Iyengars bakery. On Sundays, when my father took me out, I would never miss a chance to convince him to buy me my favourite cake along with my favourite egg puff . ;-) Today there are varieties of cakes in market but still honey cake has its own place and it will always be my fav one.</i></div>
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<i>I got this recipe from a facebook member, Mrs Alee Venkatesh. After viewing so many positive reviews about this recipe, I decided to put it in my 'Must Do' dish list. Thanks to her for this easy and wonderful cake recipe. </i></div>
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<i>No doubt the cake came out to be too good but I felt the sponginess in the cake was missing.</i></div>
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<span lang="EN-IN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"><i><b>Cake Ingredients:</b></i></span></div>
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<span lang="EN-IN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Maida - 1.5 cups<br />
sugar - 1 cup<br />
plain thick curd - 1 cup<br />
baking powder - 1 1/4tsp.<br />
baking soda - 1/2 tsp.</span><span lang="EN-IN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Oil or butter - 1/2 cup (I used butter)<br />
vanilla essence - 2 tsp.<br />
honey - 3 tsp</span></div>
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<span lang="EN-IN" style="color: #333333; font-size: 10pt;"><br /><b style="font-family: Tahoma, sans-serif;">
Ingredients for Soaking the Cake</b><br /><span style="font-family: Tahoma, sans-serif;">
1/2 cup honey</span><br /><span style="font-family: Tahoma, sans-serif;">
1/2 cup dry coconut (powdered)</span><br /><span style="font-family: Tahoma, sans-serif;">
Pinch of cardamom powder</span><br /><span style="font-family: Tahoma, sans-serif;">
2/3 cup water</span><br />
<br /><b style="font-family: Tahoma, sans-serif;"><i>
Method:</i></b></span></div>
<ul style="font-family: Tahoma, sans-serif; text-align: left;">
<li><span style="font-family: Tahoma, sans-serif; font-size: 10pt; line-height: 13.5pt;">In a pan add water, honey, dry coconut & cardamom powder and bring it to
boil for 10mins. Keep it aside to cool</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCZDRMTp3XPVBsTScBPI2D5wCGZQG2LvCDt4Y0QCXF9OBqGRq1yaVsuwHnE5ScL3YiiFpBwCHFqxn-T8esU3hJ7xDUPy2bymSYzRW1rDpo49MQ9EqLHne7_QoTXVr8aP7tbHxzJIKGp8/s1600/IMG_8586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCZDRMTp3XPVBsTScBPI2D5wCGZQG2LvCDt4Y0QCXF9OBqGRq1yaVsuwHnE5ScL3YiiFpBwCHFqxn-T8esU3hJ7xDUPy2bymSYzRW1rDpo49MQ9EqLHne7_QoTXVr8aP7tbHxzJIKGp8/s1600/IMG_8586.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHKxf8gmY2jprXXNcihaDaUGw7j1oG9CVLDHFB4sCqtiN_-abYn0_7oEr9-V3p34B-UESscrjkDITzxFaQepef5B5JeBe8cuESWyKCsedeOrJfCUZ1YAr4PD7S8nl06WRHiNPEgztUwg/s1600/IMG_8589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHKxf8gmY2jprXXNcihaDaUGw7j1oG9CVLDHFB4sCqtiN_-abYn0_7oEr9-V3p34B-UESscrjkDITzxFaQepef5B5JeBe8cuESWyKCsedeOrJfCUZ1YAr4PD7S8nl06WRHiNPEgztUwg/s1600/IMG_8589.JPG" width="200" /></a></div>
<ul style="font-family: Tahoma, sans-serif; text-align: left;">
<li><span style="font-family: Tahoma, sans-serif; font-size: 10pt; line-height: 13.5pt;">Sieve together maida, baking powder and baking soda(make sure no lumps are present).</span></li>
<li><span style="font-family: Tahoma, sans-serif; font-size: 10pt; line-height: 13.5pt;"> In a large mixing bowl, take all the cake ingredients, mix well to combine and set aside
for 3 mins.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUfgqJKHcIliCUIADzePbFgE2stViyl70fESWunZMrJEsZDcYzi2lMS90Jy6G9Y_BxVpg1-VjDvOkYtgpk4syamrvVHFqUYxsRBZoJQ94Z2ch1a75L3M_p_hdnpqCobgpAIgwjDT04Q8/s1600/IMG_8582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUfgqJKHcIliCUIADzePbFgE2stViyl70fESWunZMrJEsZDcYzi2lMS90Jy6G9Y_BxVpg1-VjDvOkYtgpk4syamrvVHFqUYxsRBZoJQ94Z2ch1a75L3M_p_hdnpqCobgpAIgwjDT04Q8/s1600/IMG_8582.JPG" width="320" /></a></div>
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<ul style="font-family: Tahoma, sans-serif; text-align: left;">
<li><span style="font-size: 10pt; line-height: 13.5pt;"> Pour this cake batter to a greased baking tray & bake in a preheated oven @ 180 deg. C for about 30-35 minutes or until done and little brown on the top.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3q2e2rogs_Ulo3YEITNB9UNv1by9DrzxxHMFKQQjFTpqclkZiWoLWNFLl_KxDY9d8STvKtperupiddcqjjja_RqUC2acQTKl1vbC653eVii1ZMNZR-7xsbfbYj4pDOdC9syyUyIdy1o/s1600/IMG_8592..jpg" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3q2e2rogs_Ulo3YEITNB9UNv1by9DrzxxHMFKQQjFTpqclkZiWoLWNFLl_KxDY9d8STvKtperupiddcqjjja_RqUC2acQTKl1vbC653eVii1ZMNZR-7xsbfbYj4pDOdC9syyUyIdy1o/s1600/IMG_8592..jpg" width="320" /></a></div>
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<li><span style="font-family: Tahoma, sans-serif; font-size: 10pt; line-height: 13.5pt;">When done, remove from oven, pour the honey mixture on top of the cake & allow
it to soak for approximately 30minutes</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxM2sjHFo5RIe5v8RAA9z9QiTIf4Mo_nfclPoIlj-Ig4PdfTfY-yQP84JDaLbyMyeE59trii3hj_Nt2jCJhAFxMpXA0QdBZM5vyrRN3pad1RgDbcasfdZ8C0urm3BHJkL03KkSdowyxc/s1600/IMG_8593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxM2sjHFo5RIe5v8RAA9z9QiTIf4Mo_nfclPoIlj-Ig4PdfTfY-yQP84JDaLbyMyeE59trii3hj_Nt2jCJhAFxMpXA0QdBZM5vyrRN3pad1RgDbcasfdZ8C0urm3BHJkL03KkSdowyxc/s1600/IMG_8593.JPG" width="320" /></a></div>
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<li><span style="font-family: Tahoma, sans-serif; font-size: 10pt; line-height: 13.5pt;">When cake is completely cool, cut into pieces & serve.</span></li>
</ul>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-74165192262841594302014-02-25T15:01:00.002-08:002017-09-20T13:40:26.476-07:00Chicken Adobo<div dir="ltr" style="text-align: left;" trbidi="on">
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com1tag:blogger.com,1999:blog-6464857727207962739.post-87334457388651398822014-01-16T04:53:00.001-08:002014-01-16T04:53:08.407-08:00Jhatpat Maida Halva<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>I call this Halva as Jhatpat Halva because if all the ingredients are ready, you make it just under 15 mins.Thanks to Krupa Naik for sharing this delicious Halva recipe..</i></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><div style="text-align: left;">
<i><b><u>Ingredients:</u></b></i></div>
</span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><div style="text-align: left;">
<span style="font-family: lucida grande, tahoma, verdana, arial, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">All purpose flour - 1 cup</span></div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><div style="text-align: left;">
Sugar - 1 cup</div>
</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px; text-align: left;"><div style="text-align: left;">
Ghee - 3 to 4 table spoon</div>
<div style="text-align: left;">
Water - 2 cups</div>
<div style="text-align: left;">
Green cardamom - 2 to 3 powdered</div>
<div style="text-align: left;">
cashews - 2 spoon , chopped</div>
<div style="text-align: left;">
you can also add a pich of any food colour of your choice in the mixture.</div>
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<li>Take a bowl add all purpose flour (maida), sugar, cardamom powder, and water ( 1:2 ratio for 1cup of flour 2cups of water) and mix it well.. see that no lumps are formed.</li>
</ul>
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<ul style="text-align: left;">
<li>Now take a wide pan ( non-stick will be better) heat it, add ghee, when the ghee is hot pour the above mixture, keep stirring continuously till becomes semi-solid ( when the mixture stop sticking to pan) </li>
</ul>
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<ul style="text-align: left;">
<li>Now pour the prepared mixture into a greased plate.</li>
<li> tap it neatly and cut into cubes or any shapes you like and garnish with cashews and keep it aside for 2 to 3 hours so that it sets properly. </li>
<li>Yummy halwa is ready to eat</li>
</ul>
</span></span></div>
</span></span></div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-4580818581700766282014-01-13T13:39:00.000-08:002016-03-09T01:00:04.834-08:00Egg chat<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
<b><i><u><br /></u></i></b></div>
<div style="text-align: left;">
<b><i><u>Ingredients:</u></i></b></div>
<div style="text-align: left;">
Egg :5</div>
<div style="text-align: left;">
any salted biscuit : 1 pack</div>
<div style="text-align: left;">
onion : 2+ 1 finely chopped</div>
<div style="text-align: left;">
pepper powder : 1/4 tspn </div>
<div style="text-align: left;">
dark soy sauce : 1 tspnc<br />
tomato ketchup : 1 tspn</div>
<div style="text-align: left;">
hot chilli sauce : 2 tbspn</div>
<div style="text-align: left;">
Shev : </div>
<div style="text-align: left;">
coriander leaves : finely chopped</div>
<div style="text-align: left;">
salt and chat masala: to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><i><u>Method:</u></i></b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>Hard boil the eggs, peel and slice with a slicer ( if you don't have the slicer just slice with a sharp knife)</li>
<li>place slices of 1 egg in each plate</li>
<li>prepare a masala : stir fry chopped onion in little oil till they turn little brown. Then add pepper powder, tomato ketchup, chilly sauce and dark soy sauce. very little salt</li>
</ul>
</div>
<div style="text-align: left;">
<b><i>To arrange :</i></b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>Place the egg slice in a plate .</li>
<li>drop a spoon of the prepared tangy sauce on each egg slice </li>
<li>Take 4-5 Monaco biscuits or any salted biscuit. crush n sprinkle all over the plate</li>
<li>add finely chopped onion on the slices</li>
<li>sprinkle chat masala all over</li>
<li>sprinkle sev all over and lastly garnish with chopped coriander leaves.</li>
</ul>
</div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-81875540600572562782013-09-27T02:10:00.002-07:002013-09-27T02:10:28.957-07:00tomato salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Simple n Quick tomato salad</i></div>
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<i><br /></i></div>
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<br />
<b><i><u>Ingredients:</u></i></b><br />
Tomatoes : 4, chopped<br />
shredded coconut : 4-5 tbspn<br />
green chillies :2<br />
sugar : 1 tbspn<br />
salt : 1/2 tspn<br />
coriander leaves : few<br />
<br />
<b><i><u>Method:</u></i></b><br />
<br />
<ul style="text-align: left;">
<li>Take all the ingredients in a bowl except tomatoes.</li>
<li>mix all properly with your fingers </li>
<li>Lastly add the tomatoes and mix all</li>
</ul>
<br />
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-59824114034425666242013-08-28T02:27:00.001-07:002013-08-28T02:27:03.928-07:00Ajwan leaf Bhajji<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>Ingredients:</b><br />
Ajwan leaf<br />
Gram flour<br />
Turmeric powder : a generous pinch<br />
Soda : a pinch<br />
water : to make the paste<br />
Salt : as per taste<br />
Oil : for deep frying<br />
<br />
<b>Method:</b><br />
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<br />
<ul style="text-align: left;">
<li>Wash the ajwan leaf and spread on a plate to dry</li>
<li>keep the oil for boiling</li>
<li>Take gram flour, haldi, soda and salt in a bowl</li>
<li>Add water little by little to make a lump free paste( paste consistency should neither be too thick nor too runny)</li>
<li>Add 2-3 spn of boiling oil into the paste and give a good mix quickly (be careful)</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Dip 1 leaf or 2 at a time in the batter and leave in hot oil</li>
<li>fry on both sides till golden brown</li>
</ul>
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<ul style="text-align: left;">
<li>prepare the bhajjis just before having it, else it turns soggy</li>
</ul>
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<b><br /></b>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com1tag:blogger.com,1999:blog-6464857727207962739.post-82648549734075612052013-08-22T00:47:00.001-07:002013-08-22T00:47:05.317-07:00Corn Methi Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirD_s34BxDLIC1TK_9yuabi0dz11H0dBssRK_7gFbDuI1hL1c5NyVN4iUTyKNStrDiSRacbtGFflmpiq8HnKFcCceADTbO0SCoCBK_7RWLXPz4aTovxXKfWq1CWZxED-mEvhwgNFewjG8/s1600/IMG_7164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirD_s34BxDLIC1TK_9yuabi0dz11H0dBssRK_7gFbDuI1hL1c5NyVN4iUTyKNStrDiSRacbtGFflmpiq8HnKFcCceADTbO0SCoCBK_7RWLXPz4aTovxXKfWq1CWZxED-mEvhwgNFewjG8/s400/IMG_7164.JPG" width="400" /></a></div>
<b><br /></b>
<b>Ingredients:</b><br />
Basmati rice : 1 cup<br />
pepper corns : 4-6<br />
cinnamon : 1 inch<br />
cloves : 4<br />
green cardamom pods: 4<br />
onion sliced : 1<br />
methi/fenugreek laeves, chopped: 1 cup<br />
sweet corn kernels : 1/2 cup<br />
turmeric : 1/4 tspn<br />
ghee : 1 tbspn<br />
oil : 1 tbspn<br />
salt : to taste<br />
<br />
<b>Method:</b><br />
<br />
<ul style="text-align: left;">
<li>Wash rice n keep aside</li>
<li>put 2 cups of water to boil</li>
<li>heat oil in a pressure cooker, add pepper corns, cinnamon , cloves, cardamom. Let these sizzle </li>
<li>Then add onion n fry for some time</li>
<li>add in the fenugreek leaves, corn kernels and turmeric. stir for a few seconds</li>
</ul>
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<ul style="text-align: left;">
<li>finally add rice n 2 cups of hot water along with salt n pressure cook for 1 whistle</li>
<li>allow the steam to escape before opening. Add a tbspn of ghee and gently fluff the pulao with a fork to loosen the rice grains</li>
<li>serve hot with fresh curds</li>
</ul>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-21803766208481624832013-08-16T05:45:00.002-07:002013-08-16T05:45:36.468-07:00 Sweet Coconut milk/ Kai halu<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<br />
<b>Ingredients:</b><br />
coconut shredded -1 half<br />
jaggery - 1/2 cup<br />
water - 1 cup<br />
Cardamom - 5<br />
<br />
<b>Method:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="text-align: left;">
<li>Heat and dissolve jaggery in a cup of water. Bring to boil. </li>
<li>grind together coconut and cardamom to super fine paste. ( or else replace with store brought coconut milk )</li>
<li>pour the paste into the cooled jaggery syrup</li>
</ul>
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<div>
</div>
<ul style="text-align: left;">
<li>add pinch of salt and mix</li>
<li>It is served cold<br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>makes a great combo with Idlis</li>
<li>Serves 4</li>
</ul>
</div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com2tag:blogger.com,1999:blog-6464857727207962739.post-31019954138229232632013-02-19T01:53:00.000-08:002016-11-20T13:14:16.755-08:00Tempered poha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: large;"><i><br />
</i></span></div>
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><i></i></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-size: large;"><i><br />
</i></span></div>
<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></i></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> Poha : 1big bowl</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> freshly grated coconut : 4 tbspn</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> turmeric powder :</span><span class="Apple-style-span" style="font-size: large;">1/4 tspn</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> dried red chilli :</span><span class="Apple-style-span" style="font-size: large;">2-3</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> salt : </span><span class="Apple-style-span" style="font-size: large;">1 tspn</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> Jaggery/sugar : 2</span><span class="Apple-style-span" style="font-size: large;"> tbspn</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br />
</span></div>
<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-size: large;"><b>For tempering:</b></span></i></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">3tbsp oil, 1 tspn mustard seeds, 1 tbsp jeera, 2 tbsp groundnuts, 10-12 curry leaves, generous pinch of hing/asafoetida</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br />
</span></div>
<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-size: large;"><b>Method:</b></span></i></div>
<div style="text-align: left;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-size: large;">Take freshly grated coconut in a vessel. Add jaggery/sugar salt, keep aside </span></li>
<li><span class="Apple-style-span" style="font-size: large;">Prepare for tempering. Take oil in a skillet, once hot add mustard and ground-nuts. Allow them to crackle. Then add jeera, red chilli and curry leaves. Stir, turn off the gas and add a generous pinch of hing n lastly turmeric powder</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Pour this seasoning into the coconut n jaggery mixture, allow it to cool. </span></li>
</ul>
<br />
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<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-size: large;"><br />
</span></i></div>
<div style="text-align: left;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-size: large;">After cooled crush the red chilli n curry leaves and mix the entire mixture real good.</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Lastly add the poha and mix all.</span></li>
</ul>
</div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com3tag:blogger.com,1999:blog-6464857727207962739.post-5200068912907675242013-02-07T10:08:00.000-08:002013-02-07T10:08:57.377-08:00Paneer Kadai<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><u><br />
</u></span></div>
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<a name='more'></a><u style="font-size: x-large;"><b>Ingredients for gravy/sauce</b></u><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Paneer cubed : </span><span class="Apple-style-span" style="font-size: large;">250gm</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">tomato :</span><span class="Apple-style-span" style="font-size: large;">2 big</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">cashewnuts :6-8 (soak in hot water)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">green chilli :1</span></div>
<div style="text-align: left;">
<span style="font-size: large;">onions sliced :1 big</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">ginger garlic paste: :1</span><span class="Apple-style-span" style="font-size: large;"> tbpn</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">honey :1 tbspn</span><br />
<br />
<span class="Apple-style-span" style="font-size: large;">cumin seeds :1/4 tspn</span><br />
<span class="Apple-style-span" style="font-size: large;">bay leaf :1</span><br />
<span class="Apple-style-span" style="font-size: large;">hing powder :1 pinch</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br />
</span></div>
<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-size: large;"><b>Veggies that should be choped in chunks are</b></span></i></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/2 green bell pepper</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 yellow bell pepper</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 medium sized onion</span><br />
<span class="Apple-style-span" style="font-size: large;">(Roast all these veggies and paneer cubes in a non stick pan with some oil on medium to high flame. Roast until the nice brown coating appears)</span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
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<i><span class="Apple-style-span" style="font-size: large;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="font-size: large;"><b>Dry powders:</b></span></i></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 tsp all purpose flour/maida</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 tbspn coriander powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tbspn paprika powder</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1 tspn red chilli powder</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">2 tbspn kasoori methi powder</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1/2 tbspn garam masala powder</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><i><b>Method:</b></i></span><br />
<br />
<div>
</div>
</div>
<ul style="text-align: left;">
<li><span style="font-size: large;">blend tomatoes, green chilli n cashew nuts together to make the puree)</span></li>
<li><span class="Apple-style-span" style="font-size: large;"><u> for onion purée: </u> Take the </span><span style="font-size: large;">sliced onion in a non stick pan with oil n r</span><span style="font-size: large;">oast them till brown. take care not to burn. Cool it and blend finely in a blender to make a onion puree </span></li>
<li><span class="Apple-style-span" style="font-size: large;">Take about 3 tbspn of oil in a kadai,<i> </i>add cumin seeds, 1 bay leaf , asafoetida , wait till cumin seeds pops up. Then add the ginger garlic paste, paprika powder, sauté and add in the onion purée, cook for 2 mins</span></li>
<li><span class="Apple-style-span" style="font-size: large;">then pour the tomato puree (which is blend with cashew-nuts n green chilli) saute for 2 mins and add 1/2 tea cup water. cover with a lid n cook for about 20 mins</span></li>
<li><span class="Apple-style-span" style="font-size: large;"> Take out the lid, add the dry powders like coriander powder, red chilly powder, kasoori methi powder, honey n salt to taste. Bring the gravy to a boil n lastly add garam masala powder</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once</span></li>
<li><span class="Apple-style-span" style="font-size: large;"> Finally garnish with fresh coriander leaves</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVcZUA88jFeDRhZSjdr03_-XgWzape2nB3tpH_BiydtG4-fEhGDcuwZ6uN6_Ftb4D98A6HQXvDexyIeLGKA5mX4PNWk3TVW89x2caPZrcxdZgzg44IfefmcXq6oBoEdl7-vP6msP6sHQ/s1600/IMG_3304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVcZUA88jFeDRhZSjdr03_-XgWzape2nB3tpH_BiydtG4-fEhGDcuwZ6uN6_Ftb4D98A6HQXvDexyIeLGKA5mX4PNWk3TVW89x2caPZrcxdZgzg44IfefmcXq6oBoEdl7-vP6msP6sHQ/s640/IMG_3304.JPG" width="640" /></a></div>
<ul style="text-align: left;">
<li><b><i><span style="font-size: large;">Tip: </span></i></b></li>
<li><span class="Apple-style-span" style="font-size: large;">For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri/paprika red chilli powder for bright red colour</span></li>
</ul>
<ul style="text-align: left;"><span style="font-size: x-small;"><i>Preparation time: about 1 hour</i> </span></ul>
<ul style="text-align: left;"><i><span style="font-size: x-small;">cooking time : 1/2 hour</span></i></ul>
<ul style="text-align: left;"><i><span style="font-size: x-small;">serves 3-4 </span></i></ul>
</div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-50075372430857361362013-02-07T08:49:00.000-08:002013-02-07T08:49:04.132-08:00Spicy kokam drink<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDJ5B6QNU4fFbxRzsXyioDEkJzqAxEJG81R3NYrVBOiwwhChOI2o2EjMQ-mjwfX8uOUbBjctDkDqCiwuF-W2F_9w4iU0BtVCPbfUfQ2yxNeVQiECax5T8IuDoZMt_BY4W3NRP8T-a4XY/s1600/IMG_3681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDJ5B6QNU4fFbxRzsXyioDEkJzqAxEJG81R3NYrVBOiwwhChOI2o2EjMQ-mjwfX8uOUbBjctDkDqCiwuF-W2F_9w4iU0BtVCPbfUfQ2yxNeVQiECax5T8IuDoZMt_BY4W3NRP8T-a4XY/s640/IMG_3681.jpg" width="640" /></a></div>
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<a name='more'></a><i style="font-size: x-large;"><b><br />
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<i style="font-size: x-large;"><b>Ingredients:</b></i><br />
<span style="font-size: large;">dried kokam : 6-7 flakes</span><br />
<span style="font-size: large;">sugar/jaggery : 3 tbspn or as per taste</span><br />
<span style="font-size: large;">salt : to taste</span><br />
<span style="font-size: large;">green chilly </span><span style="font-size: large;"> </span><span style="font-size: large;"> : 2</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">coriander leaves : few sprigs</span><br />
<span style="font-size: large;">hing powder : 1/4 tspn</span><br />
<span style="font-size: large;">cold water : 2 glass</span><br />
<span style="font-size: large;"><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnkdn2uYzmp_GRCQ3ARQonIrfgaT57w9yM5Coe-KJkWmR_DToYKaXqQGIU0f5eQlgQJQfS0d87mk5LMDGcvcMjMzuJqOkWb1RNPHye7xVxJslWnCBxfO3EG8vMpuVeZ1hPbFVww4nsMI/s1600/IMG_3676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnkdn2uYzmp_GRCQ3ARQonIrfgaT57w9yM5Coe-KJkWmR_DToYKaXqQGIU0f5eQlgQJQfS0d87mk5LMDGcvcMjMzuJqOkWb1RNPHye7xVxJslWnCBxfO3EG8vMpuVeZ1hPbFVww4nsMI/s400/IMG_3676.jpg" width="400" /></a></div>
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</span><br />
<span style="font-size: large;"><b><i>Method:</i></b></span><br />
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<ul>
<li><span style="font-size: large;">Wash and soak dry kokam flakes in 2 glass of water for about 20 mins. then </span><span style="font-size: large;">squeeze the soaked kokam to extract its juices</span></li>
<li><span style="font-size: large;">Then add hing powder, chopped coriander leaves n chopped green chilly, add salt and jaggery</span></li>
<li><span style="font-size: large;">Serve chilled</span><span style="font-size: large;"> as an appetizer , along with meal or even after the meal</span></li>
</ul>
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</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEadoywqTJrYbXWcduTAkTI3XasiWDofEvZVeclC38XqEiH_-tolfeujUhPDPyvTn6WasRK5d0chk6954e5By2eVszCuKDX-CNHo30121obKvKZOxBmB8acznk4PPQOyD3lJ5DumiULYE/s1600/IMG_3683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEadoywqTJrYbXWcduTAkTI3XasiWDofEvZVeclC38XqEiH_-tolfeujUhPDPyvTn6WasRK5d0chk6954e5By2eVszCuKDX-CNHo30121obKvKZOxBmB8acznk4PPQOyD3lJ5DumiULYE/s640/IMG_3683.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">Preparation time: 20 mins</span></i><br />
<i><span style="font-size: x-small;">making time: 5 mins</span></i><br />
<i><span style="font-size: x-small;">makes: 2 bowl</span></i><br />
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-72698963057682951592013-02-05T05:20:00.000-08:002013-02-05T05:20:37.271-08:00Peas-Potato yellow rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSYo2aNvTTG6-orXqcd4zX8XDakj4T_aOxoyznprneMTfXpZAjcWaQxMkJW8EJvsWJE_rFasCAaQ6sGCFt39VvQ_YVadBrzqef9V3ZYtSy7_bavVZaAiX_hofjUDWis0GKbB5aEJrzoQ/s1600/Peas-Potato+rice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSYo2aNvTTG6-orXqcd4zX8XDakj4T_aOxoyznprneMTfXpZAjcWaQxMkJW8EJvsWJE_rFasCAaQ6sGCFt39VvQ_YVadBrzqef9V3ZYtSy7_bavVZaAiX_hofjUDWis0GKbB5aEJrzoQ/s640/Peas-Potato+rice.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></i><br />
<span class="Apple-style-span" style="font-size: large;">1 cup Basmati rice</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup green peas</span><br />
<span class="Apple-style-span" style="font-size: large;">1 big patato(chop into chunks)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 slit green chilli</span><br />
<span class="Apple-style-span" style="font-size: large;">2 tspn ginger-garlic paste</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tbspn turmeric pwdr</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tbspn red chilli pwdr</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tbspn salt</span><br />
<span class="Apple-style-span" style="font-size: large;">3-4 cloves</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tspn jeera</span><br />
<span class="Apple-style-span" style="font-size: large;">4 tbspn oil</span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
<i><span class="Apple-style-span" style="font-size: large;"><b>Method:</b></span></i><br />
<ul>
<li><span class="Apple-style-span" style="font-size: large;">Wash the rice, drain water n keep aside for 15 </span>mins</li>
<li><span class="Apple-style-span" style="font-size: large;">Mix all the dry powders in a small bowl(turmeric, red </span>chilli<span class="Apple-style-span" style="font-size: large;"> powder, salt)</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Grease some oil in the pressure cooker , once hot add jeera and cloves, wait till they crackle.</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Add ginger garlic paste and then add all the dry powder, immediately pour half cup water. Turn the flame on high. Add potatoes n green chilli. When the oil starts separating ,add green peas, keep stirring.Now add the rice and fry</span><span class="Apple-style-span" style="font-size: large;"> for 2 mins.Add 2 cups of water. Check for salt n chilly. pressure cook till 2 whistle </span></li>
<li><span class="Apple-style-span" style="font-size: large;">Serve hot with raita or simply plain curds</span></li>
<li><span class="Apple-style-span" style="font-size: large;"><br />
</span></li>
</ul>
<i>Cooking time - 30 mins</i><br />
<i>Serves-2</i><br />
<i><span class="Apple-style-span" style="font-size: large;"><br />
</span></i><br />
<span class="Apple-style-span" style="font-size: large;">Note: volume of water varies for different qualities of rice</span></div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com0tag:blogger.com,1999:blog-6464857727207962739.post-35964132102949845802012-11-30T09:43:00.001-08:002012-11-30T09:48:19.426-08:00Chicken Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Chicken pulao, a quick chicken dish comes to my rescue whenever I feel lazy to cook or fall short of time ;) This dish along with a colorful platter of salad is really filling n satisfying. I label it under bachelors cooking cos its quite easy n time saving. </i><br />
<i>I call this recipe as chicken pulao n not chicken biryani because Pulao is made by cooking the ingredients together where as in Biryani, rice is first cooked separately , then layered n cooked on low flame with other ingredients. Just like vegetable pulao every thing goes into the pressure cooker. </i><br />
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<a href="http://2.bp.blogspot.com/-BudPwTAxAQw/ULjKP81T18I/AAAAAAAADdg/iYu7AgaWPX0/s1600/IMG_5859.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-BudPwTAxAQw/ULjKP81T18I/AAAAAAAADdg/iYu7AgaWPX0/s640/IMG_5859.JPG" width="640" /></a></div>
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<i><b><u>Ingredients:</u></b></i><br />
Chicken : 500 gm<br />
curds : 1 cup<br />
onion : 2 big, cut in length<br />
oil : 4- tbspn<br />
ghee : 2 tbspn<br />
Basmati rice: 1 glass<br />
<br />
<i><b><u>for green masala paste</u></b></i><br />
coriander leaves : 1 small bunch<br />
pudina leaves : 1 small bunch<br />
garlic : 7-8 cloves<br />
ginger : 2 inch piece<br />
green chilly : 5<br />
turmeric powder : 1 tspn<br />
salt : 2 tspn<br />
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<a href="http://1.bp.blogspot.com/-E2C402K3xPM/ULjKDI56t7I/AAAAAAAADcw/GZDsNj_eF60/s1600/IMG_5848.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="http://1.bp.blogspot.com/-E2C402K3xPM/ULjKDI56t7I/AAAAAAAADcw/GZDsNj_eF60/s400/IMG_5848.JPG" width="400" /></a></div>
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<b><i><u><br /></u></i></b>
<b><i><u></u></i></b><b><i><u><br /></u></i></b><br />
<b><i><u>Whole garam masala</u></i></b><br />
Shahi jeera : 1 tspn<br />
cinnemon sticks : 2<br />
Javetri : 2 piece<br />
black cardamom : 2<br />
cloves : 7-8<br />
Bay leaf : 2<br />
<a href="http://2.bp.blogspot.com/-5M2Mu-0HjAE/ULjKHGhGL3I/AAAAAAAADdA/rTqIzzfzSBc/s1600/IMG_5853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="http://2.bp.blogspot.com/-5M2Mu-0HjAE/ULjKHGhGL3I/AAAAAAAADdA/rTqIzzfzSBc/s400/IMG_5853.JPG" width="400" /></a><br />
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<b><i>Method:</i></b><br />
<ul style="text-align: left;">
<li>Wash the rice and drain water . Set aside for -20 mins</li>
<li>Take the cleaned chicken pieces in a bowl</li>
<li>Prepare the green masala paste by blending all the ingredients written below ingredients for green masala </li>
<li>Apply the paste along with curds thoroughly to the chicken pieces. Set aside for atleast 20 mins</li>
</ul>
<a href="http://2.bp.blogspot.com/-jOHQHVnHxcg/ULjKFXQP0rI/AAAAAAAADc4/uKTOrhcNGsw/s1600/IMG_5851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="http://2.bp.blogspot.com/-jOHQHVnHxcg/ULjKFXQP0rI/AAAAAAAADc4/uKTOrhcNGsw/s400/IMG_5851.JPG" width="400" /></a><br />
<ul style="text-align: left;">
<li>Take 4 tbspn oil in a pressure cooker vessel. when hot add all the whole garam masalas</li>
<li>wait till they are fragrant. </li>
<li>Then goes in the sliced onions. fry until slightly brown</li>
<li>Then add in the rice grains and fry on medium for 2-3 mins</li>
</ul>
<a href="http://4.bp.blogspot.com/-quQG2aZb_04/ULjKIzW_Q-I/AAAAAAAADdI/g38CN4cqJL0/s1600/IMG_5855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="http://4.bp.blogspot.com/-quQG2aZb_04/ULjKIzW_Q-I/AAAAAAAADdI/g38CN4cqJL0/s400/IMG_5855.JPG" width="400" /></a><br />
<ul style="text-align: left;">
<li>Add the marinated chicken into the rice. Give a nice mix. Add 1 1/4 glass water.</li>
<li>Add salt if required ( also garam masala powder if required. I did not add)</li>
</ul>
<a href="http://2.bp.blogspot.com/-_Pq_Y0Doexk/ULjKLDn3WUI/AAAAAAAADdQ/CLrdko72gRE/s1600/IMG_5856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="http://2.bp.blogspot.com/-_Pq_Y0Doexk/ULjKLDn3WUI/AAAAAAAADdQ/CLrdko72gRE/s400/IMG_5856.JPG" width="400" /></a><br />
<ul style="text-align: left;">
<li>Put the lid on and cook till just 1 whistle. Sim for 5 mins before turning off</li>
<li>wait until the pressure is released.</li>
<li>gently pfluff the rice with a fork and add 2 tbspn ghee all over</li>
<li>Serve hot with salad/ yoghurt raita</li>
</ul>
<a href="http://1.bp.blogspot.com/-dqTVo6IL408/ULjKNVW_iuI/AAAAAAAADdY/R6IyyK-39rE/s1600/IMG_5857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://1.bp.blogspot.com/-dqTVo6IL408/ULjKNVW_iuI/AAAAAAAADdY/R6IyyK-39rE/s640/IMG_5857.JPG" width="640" /></a></div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com4tag:blogger.com,1999:blog-6464857727207962739.post-66654524960154333342012-11-29T06:43:00.000-08:002016-11-20T13:13:51.112-08:00Sweet Shankar Poli<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<i style="background-color: #f4cccc;"><span style="font-family: "verdana" , sans-serif; line-height: 17.90625px;">Shankar poli is an easy </span><span style="font-family: "verdana" , sans-serif; line-height: 17.90625px;">to make snack recipe on all occasion. It can be made sweet or spicy. There are many versions to make the sweet one. I am posting the simplest version which can be prepared any time with few ingredients.</span></i></div>
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<a href="http://4.bp.blogspot.com/-8FPA3B8Hk0w/ULRTPw_UFKI/AAAAAAAADXA/w_iTClF_y-Q/s1600/IMG_6540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://4.bp.blogspot.com/-8FPA3B8Hk0w/ULRTPw_UFKI/AAAAAAAADXA/w_iTClF_y-Q/s400/IMG_6540.jpg" width="400" /></a></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: "verdana" , sans-serif; margin: 0px; padding: 0px;"><b><i>Ingredients:</i></b></span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: "verdana" , sans-serif; margin: 0px; padding: 0px;"><b><i><br /></i></b></span></span></div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">oil :1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">water :1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">sugar :1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">maida :about 2 1/2 cups or as required</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">chiroti rava :2 tbspn</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">salt :to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div style="line-height: 17.90625px;">
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">oil for deep frying :1/2 litre</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="line-height: 17.90625px;">
<b><i><span style="font-family: "verdana" , sans-serif;">Method:</span></i></b></div>
<ul>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">Take water, sugar, salt and oil together in a vessel. Heat them and keep stirring and till the sugar dissolves. </span></li>
</ul>
<ul>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">cool it and keep adding maida in small portions. Kneed well till a soft dough is formed (just like chapati dough)</span></li>
</ul>
<ul>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">Divide the entire dough into 3-4 balls.Take 1 small ball of dough, roll out flat as thin as possible with a rolling pin</span></li>
</ul>
<ul>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">cut into diamond shape with knife or designer cutter and deep fry in hot oil</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-oVNHcvbb-_8/ULRTRg3SEqI/AAAAAAAADXI/qX_SK7saoyo/s1600/IMG_6515.jpg" imageanchor="1" style="line-height: 17.90625px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="https://2.bp.blogspot.com/-oVNHcvbb-_8/ULRTRg3SEqI/AAAAAAAADXI/qX_SK7saoyo/s400/IMG_6515.jpg" width="400" /></a></div>
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<div>
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<a href="http://4.bp.blogspot.com/-9l-uYdx7_po/ULRTTo4PZ3I/AAAAAAAADXQ/L8ZPy5oRn6Q/s1600/IMG_6516.jpg" imageanchor="1" style="line-height: 17.90625px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="https://4.bp.blogspot.com/-9l-uYdx7_po/ULRTTo4PZ3I/AAAAAAAADXQ/L8ZPy5oRn6Q/s400/IMG_6516.jpg" width="400" /></a></div>
<div>
</div>
<div>
</div>
<ul>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">take out on a paper towel</span></li>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">Store it in air tight containers</span></li>
<li style="line-height: 17.90625px;"><span style="font-family: "verdana" , sans-serif;">Ready to serve with tea or coffee</span></li>
</ul>
<div style="line-height: 17.90625px;">
<span style="font-size: 9px;"><a href="http://4.bp.blogspot.com/-KB3MSHMjpZA/ULRTV4CkC5I/AAAAAAAADXY/fDW4eevp1DA/s1600/IMG_6543.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="https://4.bp.blogspot.com/-KB3MSHMjpZA/ULRTV4CkC5I/AAAAAAAADXY/fDW4eevp1DA/s400/IMG_6543.jpg" width="400" /></a></span><br />
<span style="font-size: x-small;"><i><br /></i></span>
<span style="font-size: x-small;"><i>Preparation time: 15 mins</i></span><br />
<span style="font-size: x-small;"><i>Frying time : 15 mins</i></span></div>
</div>
</div>
Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com2tag:blogger.com,1999:blog-6464857727207962739.post-18340368185555668702012-11-28T07:03:00.000-08:002015-04-02T07:23:34.576-07:00Onion Uttappa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--bENkuVmBJY/ULYbS4N95EI/AAAAAAAADbg/vlksQOw4I24/s1600/IMG_6567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="http://1.bp.blogspot.com/--bENkuVmBJY/ULYbS4N95EI/AAAAAAAADbg/vlksQOw4I24/s640/IMG_6567.jpg" height="298" width="400" /></a></div>
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<i><b>Ingredients for dosa batter:</b></i><br />
rice :3 cups<br />
urid daal : 1 cup<br />
methi : 1 tbspn<br />
Soak rice,daal and methi separately for 6 hours. Grind to smooth paste and allow to ferment overnight<br />
<br />
<i><b>Ingredients:</b></i><br />
onion : 3<br />
coriander :1/2 bunch<br />
green chillies : 1 , finely chopped<br />
jeera/cumin : 1 tspn<br />
salt : 1/2 tspn<br />
oil<br />
butter,optional : for serving<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oFe1Ese2FAQ/ULYbMD1oU-I/AAAAAAAADbI/BQ6PhGkMl04/s1600/IMG_6558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-oFe1Ese2FAQ/ULYbMD1oU-I/AAAAAAAADbI/BQ6PhGkMl04/s400/IMG_6558.jpg" height="236" width="320" /></a></div>
<br />
<i><b>Method:</b></i><br />
<ul style="text-align: left;">
<li>Chop onion, coriander, green chilly and mix together all the ingredients in a bowl (except oil )</li>
<li>heat n grease a non stick dosa pan</li>
<li>Pour a ladle full of batter on the pan and immediately top with some onion mixture. Press gently so that onions stick to the dosa</li>
</ul>
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<a href="http://2.bp.blogspot.com/-0mNC7PUchyI/ULYbOdgxHNI/AAAAAAAADbQ/Ud0PfBmPvgQ/s1600/IMG_6561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-0mNC7PUchyI/ULYbOdgxHNI/AAAAAAAADbQ/Ud0PfBmPvgQ/s400/IMG_6561.jpg" height="238" width="320" /></a></div>
<div>
</div>
<ul style="text-align: left;">
<li>cook on both sides adding oil till golden brown</li>
<li>similarly make remaining uttappa</li>
<li>serve hot with dollop of butter and green chutney</li>
</ul>
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<a href="http://3.bp.blogspot.com/-og335ZN1YC0/ULYbQcrtc8I/AAAAAAAADbY/pofV5aT947o/s1600/IMG_6566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-og335ZN1YC0/ULYbQcrtc8I/AAAAAAAADbY/pofV5aT947o/s640/IMG_6566.jpg" height="297" width="400" /></a></div>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com1tag:blogger.com,1999:blog-6464857727207962739.post-39417239835427600802012-11-26T20:57:00.001-08:002012-11-26T20:57:52.717-08:00Pomegranate sweet n sour chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>This chutney is made from </i>not<i> the seeds of pomegranate but with the tender inner and outer skin of it. Pomegranate skin, from ages is useful in treating mouth ulcers, stomach disorders and serves as herbal/home remedies in treating many illness. Its always good to include such healthy food in our regular food diet. </i></b><b><i>Besides these its tasty too...</i></b></span><br />
<b><i><br /></i></b>
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<a href="http://3.bp.blogspot.com/-rjae1ukVCIw/ULRFp5VC8pI/AAAAAAAADWE/SNhmBpdWtwc/s1600/IMG_6545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-rjae1ukVCIw/ULRFp5VC8pI/AAAAAAAADWE/SNhmBpdWtwc/s400/IMG_6545.jpg" width="400" /></a></div>
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<i><b>Ingredients:</b></i><br />
butter : 1 tbspn<br />
tender pomegranate skin<br />
dried red chillies : 3<br />
black pepper : 4<br />
grated coconut : 1 cup<br />
curry leaves : few<br />
cumin/jeera : 1 tspn<br />
jaggery : 1tspn<br />
tamarind paste : 1/2 tspn<br />
salt to taste<br />
<br />
<b><i>Method:</i></b><br />
<ul style="text-align: left;">
<li>Break open 1 pomegranate, separate the skin and the seeds. Thoroughly take out the tender white skin of pomegranate (also some tender outer pink skin)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tnmdkOFBfm0/UK0D-52asZI/AAAAAAAADOg/VG2tIlCYPyU/s1600/IMG_6469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-tnmdkOFBfm0/UK0D-52asZI/AAAAAAAADOg/VG2tIlCYPyU/s400/IMG_6469.jpg" width="400" /></a></div>
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<ul>
<li>On a heavy bottom pan simple roast pomegranate skin till the moisture escapes and it gets dried up slightly. </li>
<li>Then smear a tbspn of butter along the pan and add red chilly, black pepper,curry leaves and cumin seeds</li>
<li>Roast all these ingredients well on low-medium heat till they release their flavor.</li>
</ul>
<div>
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<a href="http://2.bp.blogspot.com/-vjgg7xbco_I/UK0EUZ1i3ZI/AAAAAAAADPw/5WVc3Tw82TA/s1600/IMG_6481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-vjgg7xbco_I/UK0EUZ1i3ZI/AAAAAAAADPw/5WVc3Tw82TA/s400/IMG_6481.jpg" width="400" /></a></div>
<br />
<ul>
<li>Turn off heat and lastly add coconut. fry slightly </li>
</ul>
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<ul>
<li style="text-align: justify;"><span style="text-align: left;">Cool and grind all in a mixer along with salt, jaggery and tamarind with very little water</span></li>
<li style="text-align: justify;"><span style="text-align: left;">Can be served with chapati, roti or rice daal</span></li>
</ul>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com3tag:blogger.com,1999:blog-6464857727207962739.post-60056002558310677542012-11-05T07:34:00.000-08:002012-11-06T05:55:52.749-08:00Chicken Tandoori<div dir="ltr" style="text-align: left;" trbidi="on">
<i style="font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;"><b>Tandoori chicken/ Roasted chicken, a popular Indian, Pakisthani and Bangladeshi dish consisting of chicken marinated in yogurt and seasoned with other spice mixture. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a barbecue grill or electric/gas oven.</b></i><br />
<i style="font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;"><b>Tandoori chicken is eaten as a starter before a meal.</b></i><br />
<i style="font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;"><b><br /></b></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLDaHKix1Zz4UOXdd9mHdB78Vo1G9RCVwwMHFMt0jS7fav55hOGW0DChes5QPO2GWXQhTOgHcPjXJgWfnS3BdWWBf3c8tgge1ln7H_pf6T_JhMuOrIGsVqVLkedSvGQvxwSMUtk-KE3w/s1600/IMG_6174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLDaHKix1Zz4UOXdd9mHdB78Vo1G9RCVwwMHFMt0jS7fav55hOGW0DChes5QPO2GWXQhTOgHcPjXJgWfnS3BdWWBf3c8tgge1ln7H_pf6T_JhMuOrIGsVqVLkedSvGQvxwSMUtk-KE3w/s640/IMG_6174.JPG" width="640" /></a></div>
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<br />
<i><b>Ingredients:</b></i><br />
Chicken leg pieces : 6<br />
<br />
<i><b>For 1st Marinade:</b></i><br />
lemon juice : 1/2 big lemon<br />
ginger garlic paste : 3/4 tbspn<br />
salt : 1 tbspn<br />
kashmiri red chilli pwdr: 1 tbspn<br />
<br />
<b><i>For 2nd Marinade:</i></b><br />
Thick yogurt : 200 gm<br />
ginger garlic paste : 3/4 tbspn<br />
salt : 1 tspn<br />
red chilli powder : 2 tbspn or as per taste<br />
chat masala : tbspn<br />
vegetable oil : 2 tbspn<br />
mustard oil/ paste : 2 tbspn<br />
Gram flour : 1 tbspn <br />
carom seeds/ajwan : 1 tspn<br />
<b><i><br />
</i></b><b><i>Method:</i></b><br />
<ul style="text-align: left;">
<li>Wash the chicken leg pieces, take away the unwanted fats</li>
<li>Make marks or slits on the chicken leg muscles and on the joints with a sharp knife</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1tjozUyyRsNwq7tPwb-vIzEETWwZGY9iTJd3M6qacwJxABGwXapa2W5FCAf-uVj4KPB0_7cmPPxi8S6yhh5sJc1WDioCBs3R9rUZ6Ap_Hzf_Jh5R5am17p7lBNpAN_0pKDaTkJzvb-w/s1600/IMG_6151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1tjozUyyRsNwq7tPwb-vIzEETWwZGY9iTJd3M6qacwJxABGwXapa2W5FCAf-uVj4KPB0_7cmPPxi8S6yhh5sJc1WDioCBs3R9rUZ6Ap_Hzf_Jh5R5am17p7lBNpAN_0pKDaTkJzvb-w/s400/IMG_6151.JPG" width="400" /></a></div>
<div>
</div>
<ul style="text-align: left;">
<li>Prepare the 1st marination with lemon juice, salt, ginger garlic paste and red chili powder in a bowl</li>
</ul>
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<ul style="text-align: left;">
<li>Mix properly and coat the chicken leg pieces evenly. apply inside the slits also. Set apart at least for an hour</li>
</ul>
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<div>
</div>
<ul style="text-align: left;">
<li>Meanwhile prepare for 2nd marinate. Take thick yogurt(preferably hung yogurt). add salt, chilli powder, ginger-garlic paste, garam masala powder, chat masala, mustard oil n cooking oil. Heat a pan, dry roast ajwan/carom seeds and gram flour. Roast for few mins till it smells good and add into the marinated mixture. </li>
</ul>
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<div>
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<div>
</div>
<ul style="text-align: left;">
<li>Make a nice saucy marinade, give a nice mix and apply properly on individual leg pieces. Make sure to marinate inside the slits also .Keep aside again for atleast an hour</li>
</ul>
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<div>
</div>
<ul style="text-align: left;">
<li>Preheat the oven to 400 degree F for 15 mins</li>
<li>Place the leg pieces on a baking oven and place it in the oven for 30-45 mins. Check occasionally</li>
</ul>
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<div>
</div>
<ul style="text-align: left;">
<li>Gently flip the sides with a fork and bake for further 10-15 mins</li>
<li>Hot, spicy, delicious tandoori chicken is ready to serve. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImE4xQOPQB_gltDX_NAb3uWoS3w2FzPzVx-t1ysnCky7ggyX_Ez52JqXKDH0m6i73dm3m2U4I0spIERpaDoocYQrLKme2cr__cobIj8aKtZhVHSTNEdB4Dmki2vUMAejV40ACgf9a384/s1600/IMG_6175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImE4xQOPQB_gltDX_NAb3uWoS3w2FzPzVx-t1ysnCky7ggyX_Ez52JqXKDH0m6i73dm3m2U4I0spIERpaDoocYQrLKme2cr__cobIj8aKtZhVHSTNEdB4Dmki2vUMAejV40ACgf9a384/s640/IMG_6175.JPG" width="640" /></a></div>
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<li>I made a variation by roasting some vegetables also along with chicken</li>
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Nayana Shettihttp://www.blogger.com/profile/08158781379265060753noreply@blogger.com3