tag:blogger.com,1999:blog-152937202346040082024-03-05T07:38:05.853-08:00Jabeen's CornerMehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-15293720234604008.post-58734768520451488702012-01-11T19:16:00.000-08:002013-10-25T01:09:52.647-07:00Nonbu Kanji / Rice - Lentil/Veg Porridge<i><span style="color: #45818e;">Hey Guys, I am here posting the very first entry - 2012 for the blog hop wednesday. Kudoos to Radhika for keeping it really organized and hats off for her time and hard work that she puts into this event. Bravo Girl ! I am so enjoying and loving that I am a part of this journey.. :)</span></i><br />
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<i><span style="color: #45818e;">Today , I am paired with Divya from <a href="http://divyazeasyrecipe.blogspot.com/">Divya Z Easy recipes</a>. She is a very good friend of mine.. I love her blog for her simple , easy and day to day recipes.. So for today I chose Nonbu Kanji from the hop. </span></i><br />
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<i><span style="color: #45818e;">Nonbu Kanji is a dish that we make during Ramadhan.. This is a must dish in our house for Iftar - when we break the fast in the evening. It is super combo with <a href="http://comeletseat.blogspot.com/2011/07/savory-cookies-baked-masala-vada.html">Masala Vadai</a>. Or that's how I like it. :) Here is the recipe for you guys.. and more, this recipe is very customized to suit our healthy lifestyle.. for those who would prefer oil-free cooking. Well, It works for me every time I make this.. :) </span></i><br />
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<i><b><span style="color: #a64d79;">Ingredients</span></b></i><br />
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<i><span style="color: #3d85c6;">Basmati Rice - 3/4 cup</span></i><br />
<i><span style="color: #3d85c6;">Moon Dhal - 1/4 cup</span></i><br />
<i><span style="color: #3d85c6;">Onion - 1 [small - chopped]</span></i><br />
<i><span style="color: #3d85c6;">Tomato - 1 [small - chopped]</span></i><br />
<i><span style="color: #3d85c6;">Carrot - 1 no.</span></i><br />
<i><span style="color: #3d85c6;">Beans - 4-5 no.</span></i><br />
<i><span style="color: #3d85c6;">Green Chilli - 1 no. [slit]</span></i><br />
<i><span style="color: #3d85c6;">Ginger Garlic Paste - 1 tbsp</span></i><br />
<i><span style="color: #3d85c6;">Mint Leaves - a handful [1/4th bunch]</span></i><br />
<i><span style="color: #3d85c6;">Coriander Leaves - for garnishing</span></i><br />
<i><span style="color: #3d85c6;">Water - 4 cups</span></i><br />
<i><span style="color: #3d85c6;">Salt - as required</span></i><br />
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<i><span style="color: #a64d79;"><b>Preparation</b></span></i><br />
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<li><i><span style="color: #3d85c6;">Throw all the ingredients into a pressure cooker.. and let it whistle 3 times or until the rice is all mashed up.</span> </i></li>
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<i><b><span style="color: #a64d79;">Tips & Tricks </span></b></i><br />
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<i><span style="color: #3d85c6;">1] After 3 whistles.. Check if the rice is mashed up.. if not try to do it urself or put 1/2 glass of extra water and let it whistle once again. </span></i><br />
<i><span style="color: #3d85c6;">2] I generally add Carrots, Beans and Peas.. Have not tried anything else.</span></i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com49tag:blogger.com,1999:blog-15293720234604008.post-12835822664286232952012-01-06T10:35:00.001-08:002012-01-11T19:18:12.219-08:00BONJOUR SERIES # 14 - Mix Veggie Pala Pindimiriyam<i><span style="color: #cc0000;">Hey Guys.. Happy New Year. Hope u guys are blessed with all that you deserve in this new wonderful year.</span></i><br />
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<i><span style="color: #cc0000;">I will be announcing the winner for Bonjour 2011 in my next post. Stay tuned !!</span></i><br />
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<i><span style="color: #cc0000;">For this week, we have Sreevalli. One of my very favorite blogger friend. I am personally a huge fan of her blog and adore her for her work. Bravo Girl ! Do visit her space for all her wonderful treats. </span></i><br />
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<i><span style="color: #cc0000;">I present you Sreevalli - in her own words.</span></i><br />
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<i><b><span style="color: #674ea7; font-size: large;">Sreevalli's Guest Post </span></b></i></div>
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<b id="internal-source-marker_0.18010632344521582"><span style="color: #45818e;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hi Friends.. I’m Sreevalli & I am very glad to meet you all here at Jabeen’s corner. I came across Jabeen thru a facebook forum. Thanks to Jabeen for adding me to one of the cooking groups& for this opportunity too. </span></span></b><br />
<span style="color: #45818e;"><span style="font-family: 'Times New Roman';"><span style="white-space: pre-wrap;"><i><br /></i></span></span><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I started blogging 2&1/2 yrs back @ Ammaji Recipes & till now it had been a very enjoying experience. Before I started blogging I use to follow couple of blogs. They have been truly inspirational in starting my own blog and also in experimenting on my culinary skills. </span><br /><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also the continuous motivation for this blog comes from 2 important people, my mom & my hubby.</span></span><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
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<span style="color: #45818e;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span><br />
<span style="color: #674ea7;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So coming to the recipe..</span></span><br />
<span style="color: #cc0000;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span><br />
<span style="color: #cc0000;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix Veggie Pala Pindimiriyam</span></span><b><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Cups of Opo Squash & Carrots ( Cut them in to small pieces)</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Cup milk </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp sugar ( optional) </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt for taste</span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="color: #45818e;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To Grind</span></span><br />
<span style="color: #45818e;"><span style="font-family: 'Times New Roman';"><span style="white-space: pre-wrap;"><b><i><br /></i></b></span></span></span><span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbs channa Dal </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp turmeric</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbs urad Dal </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp black peppers</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp rice </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Red chilli’s</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp dhaniya</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp sesame seeds </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbs oil</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take a pan and add oil to it. Allow it to heat & add all the ingredients to the pan. Fry them till channa & urad dal have fried well. Turn off heat & allow it to cool. Once cooled, grind to a smooth paste & add little milk to it. </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">( Or )</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can just dry roast the above ingredients without adding oil. But I felt there was an enhanced flavor when you fry them with oil.</span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="color: #45818e;"><span style="font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For seasoning</span></span><span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; white-space: pre-wrap;">1 Tsp Mustard</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp Jeera</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Red chilli </span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tsp oil</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of Hing</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Curry leaves</span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Steam cook the veggies first. Take a wide bottom pan with veggies & add milk to the bottom along with the ground pate. Sprinkle little salt & allow it to cook. Slowly the milk starts breaking & the mixture becomes thick. Add sugar & balance the salt. Heat a pan with oil. Add mustard, jeera & red chili’s to it. Once the mustard starts jumping add hing to the pan & switch off heat. Add curry leaves to the hot oil & mix it with curry.</span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pindimiriyam is ready to serve with rice & roti’s.</span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It’s just one more day to enter in to New Year – 2012 & Wishing You All a Happy & Prosperous New Year.</span><br />
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<span style="color: #674ea7; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sreevalli </span></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com10tag:blogger.com,1999:blog-15293720234604008.post-66528567433006149052011-12-28T18:42:00.000-08:002012-01-11T19:18:43.436-08:00SOOJI HALWA / KESARI - MY CHILDHOOD FAVORITE !<i><span style="color: #3d85c6;">Hey Guys.. It is the middle of the week and for some reason , this week seems to be going really slow for me.. I am so waiting for the weekend.. simply because, so we could try out couple of restaurants around our area.. which has been shortlisted for a while now. </span></i><br />
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<span style="color: #3d85c6;"><i>Me and My Hubby are super foodies.. We love to try out new cuisines.. and we actually l</i><i>ove the process of doing it.. Googling for restaurants, then reading the reviews, checking if its halal.. but luckily most of the restaurants around here are halal so it is like heaven next door. :) Although , Our Dream is to find a place that sells halal burger... and yes, We have found one that says so.. but hope they don't disappoint us when we go... and oh yes ! it is on the top position for the weekend activity. :) </i></span><br />
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<a name='more'></a><i><span style="color: #3d85c6;">Hope u guys have exciting plans for the weekend tooo.. I would love to hear them.. Don't forget to mention in your comment here.. :) and also tell me about ur resolution for a whole New Year ! Well, I do have a resolution myself.. as a matter of fact , I have so many many resolutions pending from the past years thats been building itself.. :) Oh God ! When do I get to those.. :) But Yea ! This years resolution is very simple.. to stay healthy, to be a regular blogger :) , or to maybe loose few pounds off the scale.. ooooff.. like thats ever easy.. ! </span></i><br />
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<span style="color: #3d85c6;"><i>Ok People, Now its hopping time.. This week is the official last hop for this year.. Thanks to Radhika.. for this wonderful opportunity and Hope to be a part of this ride forever.. :) . For this week, I am Paired with Saraswathi from <a href="http://www.sarasyummybites.com/">Sara's Kitchen</a> . She is a wonderful blogger and I am so very glad to mention that </i><i>I received my very first prize.. through this amazing blogging world.. from her.. Thanks Dear ! </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo6lmF-krAjdUE-1opzkjlOiGrF130iK5hxEs3ZE34HrniJlfWgvoZlni5x5DSLy2oE8PE9MlaJ6aBao2vj-hyQ3smC3jBDWO1wbHHALyOgeI1wmrWefT1rcFwV8m4BchV49Ev4XByxg/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo6lmF-krAjdUE-1opzkjlOiGrF130iK5hxEs3ZE34HrniJlfWgvoZlni5x5DSLy2oE8PE9MlaJ6aBao2vj-hyQ3smC3jBDWO1wbHHALyOgeI1wmrWefT1rcFwV8m4BchV49Ev4XByxg/s640/IMG_0572.JPG" width="552" /></a></div>
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<i><span style="color: #3d85c6;">I was hopping through her space today.. and just could not pick one.. She had so many amazing recipes.. just too many for me to select one.. So, then I started bookmarking all my favorites.. and guess what, almost all her recipes are on my bookmarked page now :) Well finally, It is a very simple dish that I selected.. but it is my all time favorite.. comfort food.. Kesari ! </span></i><br />
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<a href="http://4.bp.blogspot.com/-P7yV8fLhSPQ/TvwkULjNReI/AAAAAAAACHo/7zHHqXl7YY8/s1600/IMG_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-P7yV8fLhSPQ/TvwkULjNReI/AAAAAAAACHo/7zHHqXl7YY8/s640/IMG_0574.JPG" width="478" /></a></div>
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<i><span style="color: #3d85c6;">My Mommy makes this super dessert in no time.. Me and My Brother can have this everyday.. :) We grew up eating it atleast once a week.. So, at the sight of this dessert in her blog.. I could not resist but take my pans on the stove.. Well, It was worth it.. My and My Husband enjoyed having it, and felt like such a comfort. :)</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj4gpg1djNtxsP2YVmbtI6j3NV39F3f_76ALDhFm0bjVl-50tVpYYFIKPxD9Lh1ypdMN3XEdYdMerdAr5mFDRl374NDlj8AS2XHBFQaWvaGhzveV6yd1HJLK5LK-iIkbEIcfAN1ma0To/s1600/IMG_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj4gpg1djNtxsP2YVmbtI6j3NV39F3f_76ALDhFm0bjVl-50tVpYYFIKPxD9Lh1ypdMN3XEdYdMerdAr5mFDRl374NDlj8AS2XHBFQaWvaGhzveV6yd1HJLK5LK-iIkbEIcfAN1ma0To/s640/IMG_0576.JPG" width="540" /></a></div>
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<i><span style="color: #3d85c6;">Now lets get to the recipe.. Like we all know.. This recipe is very simple and easy to make in no time.. </span></i><br />
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<i><span style="color: #674ea7;"><b>Ingredients</b></span></i><br />
<i><br /></i><br />
<i><span style="color: #a64d79;">Sooji / Rava - 1 cup [fried]</span></i><br />
<i><span style="color: #a64d79;">Milk - 3 cups</span></i><br />
<i><span style="color: #a64d79;">Sugar - 1 cup</span></i><br />
<i><span style="color: #a64d79;">Almonds - 15 to 20 sliced</span></i><br />
<i><span style="color: #a64d79;">Cardamom Powder - a pinch</span></i><br />
<i><span style="color: #a64d79;">Rose Essence - 1 or 2 drops</span></i><br />
<i><span style="color: #a64d79;">Red food color - a pinch or so [mix it with drops of water]</span></i><br />
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<i><b><span style="color: #674ea7;">Preparation</span></b></i><br />
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<ul>
<li><i><span style="color: #a64d79;">Heat water in a pan.. and wait until it boils. </span></i></li>
<li><i><span style="color: #a64d79;">Now add sooji and keep mixing to not form any lumps, let it cook for 5- 10 mins.. careful not to burn.. [keep on a low - medium flame]</span></i></li>
<li><i><span style="color: #a64d79;">Now add sugar,essence, and cardamom powder one by one.. and mix well.. let it cook for another 5 mins.</span></i></li>
<li><i><span style="color: #a64d79;">Throw the sliced almonds or any nuts of ur choice into the pan.. Mix once and Serve Hot.</span></i></li>
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<i><b><span style="color: #674ea7;">Tips & Tricks</span></b></i></div>
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<i><span style="color: #a64d79;">1] To enhance the flavor , roast the nuts in ghee and then add them to the kesari mixture.</span></i></div>
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<i><span style="color: #a64d79;">2] One could use any food color of ur choice.</span></i></div>
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<i><br /></i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com26tag:blogger.com,1999:blog-15293720234604008.post-39612856981113107792011-12-22T20:46:00.000-08:002011-12-29T00:51:56.506-08:00BONJOUR SERIES # 13 - SWEET & SOUR CHICKEN & VEG<i><span style="color: #93c47d;">Hey Guys, Today We have <a href="http://www.loveandotherspices.com/">Farwin</a> for our guest post. She is a Dear Friend of mine.. We got to know each other through facebook.. It is amazing , how face book is helping all us these days to discover new friends or even to stay in touch with our long lost friends.. :) We talked a lot , even with our very first chat.. She was too sweet to keep talking.. :) Very Nice knowing u Dear ! She has a wonderful blog.. Do visit her space to enjoy her culinary skills.. Now, I present you Farwin - in her own words..</span></i><br />
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<i><b><span style="color: #674ea7; font-size: large;">Farwin's Guest Post </span></b></i></div>
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<i><span style="color: #a64d79;">Hey there lovely foodies,</span></i></div>
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<i><span style="color: #a64d79;">I'm Farwin from <a href="http://www.loveandotherspices.com/" target="_blank">Love & other Spices</a>,a Srilankan currently residing in Dubai.A former web developer,now I'm a full time mom for super active three year old twin boys.</span></i></div>
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<i><span style="color: #a64d79;">This blog has become my passion and my favorite past-time.Initially it started out as a hobby when I had some free time to while away when my kids commenced nursery,about 6 months back.A creative outlet to vent my frustrations and boredom,inspired by all the lovely blogs and food photographs out there,it's in full bloom and now occupies myself more than I thought it would.</span></i></div>
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<i><span style="color: #a64d79;">And this has introduced me to some lovely people in blogging world,one such friend is Jabeen herself.I was glad to find that she is a Tamilian and had a wonderful chat with her in Tamil.And thanks Jabeen,for your wonderful tips and for giving me this opportunity.</span></i></div>
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<i><span style="color: #a64d79;">Now,to my signature dish,Sweet & Sour Chicken & Veg.This recipe caught my eye as soon as I saw it in BBC Good Food Magazine and I tweaked it to suit our taste buds.It's such an easy dish(simple & easy,my forte) and is a regular in our mealtimes.And every time I make this,my kids would savor the veggies(the capsicums and baby corn) that they normally wouldn't touch.It's a great addition to rice,and will tantalize your taste buds with every bite,I'm sure.Give it a try and let me know how good it is.</span></i></div>
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<b><u><i><span style="color: #3d85c6;">Sweet & sour chicken & veg</span></i></u></b></div>
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<b><i><span style="color: #45818e;">Ingredients:</span></i></b></div>
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<i><span style="color: #a64d79;">2 skinless chicken breast,thinly sliced</span></i></div>
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<i><span style="color: #a64d79;">425g can pineapple sliced(cut into chunks),drained and juice reserved</span></i></div>
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<i><span style="color: #a64d79;">3 tbsp tomato ketchup</span></i></div>
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<i><span style="color: #a64d79;">2 tbsp cornflour</span></i></div>
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<i><span style="color: #a64d79;">2 tbsp vinegar</span></i></div>
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<i><span style="color: #a64d79;">around 100ml or 150 ml chicken stock</span></i></div>
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<i><span style="color: #a64d79;">1 onion chopped</span></i></div>
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<i><span style="color: #a64d79;">2 tomatoes quartered</span></i></div>
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<i><span style="color: #a64d79;">125g pack baby corn, sliced lengthways</span></i></div>
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<i><span style="color: #a64d79;">1 red chilli,deseeded and sliced</span></i></div>
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<i><span style="color: #a64d79;">1 red and green capsicum,chopped</span></i></div>
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<i><span style="color: #a64d79;">2 carrots,sliced diagonally</span></i></div>
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<i><span style="color: #a64d79;">2 tbsp vegetable oil</span></i></div>
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<i><span style="color: #a64d79;">2 cloves of garlic grated</span></i></div>
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<i><span style="color: #a64d79;">1' inch ginger grated</span></i></div>
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<i><span style="color: #a64d79;">salt to taste</span></i></div>
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<i><span style="color: #a64d79;">sprinkle of crushed black pepper,red chilli powder(optional)</span></i></div>
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<i><span style="color: #a64d79;">spring onions chopped,to garnish</span></i></div>
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<b><i><span style="color: #45818e;">Method</span></i></b></div>
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<i><span style="color: #a64d79;">Make the sweet and sour sauce by whisking together the pineapple juice,tomato ketchup,vinegar and cornflour.Make the liquid quantity for about 500 ml adding the chicken stock.You can adjust the amount of stock depending how thick or thin you want the sauce to be.</span></i></div>
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<i><span style="color: #a64d79;">Heat the oil in a pan or wok,on high heat.Add the onion,ginger garlic,saute them for a while.</span></i></div>
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<i><span style="color: #a64d79;">Add the chilli,capsicum,carrots and chicken and stir-fry for 3-5 mins until the veggies are starting to soften and the chicken is almost cooked.Add salt.Sprinkle pepper and chilli powder if you are using.</span></i></div>
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<i><span style="color: #a64d79;">Add the baby corn and sauce.Bubble for 2 mins,add tomatoes,pineapple chunks and cook for 2 mins until the sauce thickens,the chicken is cooked and the veggies are tender.Adjust seaoning.</span></i></div>
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<i><span style="color: #a64d79;">Serve with rice,if you like.Garnish with spring onions.</span></i></div>
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<br /></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com6tag:blogger.com,1999:blog-15293720234604008.post-23726326989670031122011-12-16T14:42:00.000-08:002011-12-21T22:28:14.590-08:00BONJOUR SERIES # 12 - SLOW COOKER TANDOORI CHICKEN<i><span style="color: #45818e;">Hey Guys.. It is already late for doing this post.. So, would be jumping into the post directly. </span></i><br />
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<i><span style="color: #45818e;">Today , we have Ansh from Spiceroots. She is a such a sweet heart.. She was very prompt in sending me this post.. Thanks Sweety ! She has a beautiful blog with amazing collection of recipes.. Now with no further delay, I present you Ansh - in her own words.</span> </i><br />
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<i><b><span style="color: #e06666; font-size: large;">Ansh's Guest Post </span></b></i></div>
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<span style="color: #674ea7;"><b><i>Bonjour!</i></b></span></div>
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<span style="color: #674ea7;"><i>I met Jabeen through a facebook forum a few months ago. A few email exchanges later, she got me hooked to the idea of Bonjour. What an incredible idea! We get to know the lovely people behind all the delicious food and incredible photographs. We get to know their stories, what motivates them or who. Journey Bonjour so far has been an incredible one.</i></span></div>
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<span style="color: #674ea7;"><i>Thank you Jabeen, for this wonderful event.</i></span><br />
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<span style="color: #674ea7;"><i>I find cooking for family and friends a delight that is soul-satisfying, pleasing and one of the best mediums to let them know that I love them. Cooking and sharing food makes things right with the world – instantly.</i></span></div>
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<span style="color: #674ea7;"><i>My blog <a href="http://www.spiceroots.com/">Spiceroots </a> came into existence in the spring of 2008. It had been a few months since I had moved to the US and I had made some new friends whom I invited over for dinner one night. They enjoyed the meal and asked for recipes. I promised I would email them the recipes. And then we had an exchange of emails after which one of my friends declared that I should blog my recipes. </i></span><br />
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<span style="color: #674ea7;"><i>It was a daunting thought. I have been blogging since 2004. You know the kind of blogging where you just go out there and express!! But food blogging meant precision, responsibility, commitment, honesty and so many other daunting things. I wasn't ready and I don't think I still am. But start I did – and I do enjoy it. Sharing stories, the recipes and best of all meeting other food bloggers who share a passion for food and photography has been deeply rewarding. And tell you what!It's one Delicious Ride!</i></span><br />
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<span style="color: #674ea7;"><i>The recipe I am sharing today is:</i></span></div>
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<span style="color: #674ea7;"><i><br /></i></span></div>
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<span style="color: #674ea7;"><i>-An original recipe from the SpiceRoots kitchen. The original idea was from Emiril's slow cooked chicken, but I had to make it my own and make it Indian. So there!</i></span></div>
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<span style="color: #674ea7;"><i>-A slow cooker recipe. Something you can fix when you leave for work and then come home to the wonderful aroma of this dish.</i></span><br />
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<span style="color: #e06666;"><b><i>Plan:</i></b></span></div>
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<span style="color: #674ea7;"><i>1 whole chicken (skin removed)</i></span></div>
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<span style="color: #674ea7;"><i>2 tbs greek style plain yogurt</i></span></div>
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<span style="color: #674ea7;"><i>1-2 Tbs Tandoori Masala Powder </i></span></div>
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<span style="color: #674ea7;"><i>½ tsp kashmiri chilli powder</i></span></div>
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<span style="color: #674ea7;"><i>½ tsp garam masala</i></span></div>
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<span style="color: #674ea7;"><i>3-4 peeled and halved shallots</i></span></div>
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<span style="color: #674ea7;"><i>2-3 Tbs lemon juice</i></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 16px;"><span style="color: #674ea7;"><i>Salt to taste</i></span></span><br />
<span style="font-family: 'Times New Roman'; font-size: 16px;"><span style="color: #674ea7;"><i>1 clove – pound to a powder form</i></span></span><br />
<span style="color: #674ea7;"><i><span style="font-family: 'Times New Roman'; font-size: 16px;">1 Tbs</span><span style="font-family: 'Times New Roman'; font-size: 16px;"> </span><span style="font-family: 'Times New Roman'; font-size: 16px;"><u>ginger garlic paste</u></span></i></span><br />
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<b><span style="color: #e06666;"><i>For the glaze</i></span></b></div>
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<span style="color: #674ea7;"><i>½ tsp cumin powder</i></span></div>
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<span style="color: #674ea7;"><i>½ tsp garam masala</i></span></div>
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<span style="color: #674ea7;"><i>3- 4 tbs copped cilantro</i></span></div>
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<span style="color: #674ea7;"><i>1 tbs oil/butter </i></span></div>
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<b><span style="color: #e06666;"><i>G<span style="font-size: x-small;"><span style="font-size: 10.5pt;">ood to know :</span></span></i></span></b></div>
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<li style="font-size: 10.5pt;"><i>These timings may vary, so base this on your slow cooker. Always under cook , you can cook it further, but there is nothing you can do about overcooked food.</i></li>
<li style="font-size: 10.5pt;"><i>I use a internal meat thermometer to check the doneness of the chicken. A temperature of 170F in the chicken breast or 185 in the thigh– tells me that it is done.</i></li>
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<i><span style="font-family: 'Times New Roman';"><span style="font-size: 15px;"><br /></span></span><b style="font-family: 'Times New Roman'; font-size: 16px;"><span style="color: #e06666;">Procedure:</span></b><br /><span style="font-family: 'Times New Roman'; font-size: 16px;"> </span></i><br />
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<li><span style="color: #674ea7;"><i>Wash and dry the chicken</i></span></li>
<li><span style="color: #674ea7;"><i>Make incisions in the more meaty parts like breast and thigh – to allow spices to penetrate deeper.</i></span></li>
<li><span style="color: #674ea7;"><i>Mix the Tandoori masala, garam masala, kashmiri chilli , lemon juice, ginger garlic paste and salt into the yogurt</i></span></li>
<li><span style="color: #674ea7;"><i>Apply this mixture onto the chicken</i></span></li>
<li><span style="color: #674ea7;"><i>Sprinkle the clove powder on the chicken</i></span></li>
<li><span style="color: #674ea7;"><i>Lower the chicken into the slowcooker with the breast side up. Tuck in snugly and throw in the shallots.</i></span></li>
<li><span style="color: #674ea7;"><i>Close the lid and lock it and cook on high for 1 hour and then on low for 2.</i></span></li>
<li><span style="color: #674ea7;"><i>If you are leaving this to cook while you are away from home, slow cook for 4 hours.</i></span></li>
<li><span style="color: #674ea7;"><i>Check for doneness - At this point you can check the thermometer, cut a slice and look for raw signs – a chicken cooked is a chicken white and the juices run clear or with this kind of recipe.. the chicken will look cooked to the point of falling off the bones.</i></span></li>
<li><span style="color: #674ea7;"><i>Gently place the whole chicken in a roasting pan leaving the juices in the slow cooker. There would be about ½ C to 1 C of liquid left.</i></span></li>
<li><span style="color: #674ea7;"><i>Broil the chicken for about 3 minutes on low and 2 minutes on high for that perfect roasted look.</i></span></li>
<li><span style="color: #674ea7;"><i>While you are broiling the chicken, heat a pan and add the butter/oil for glaze</i></span></li>
<li><span style="color: #674ea7;"><i>Add in the cumin powder and the garam masala.</i></span></li>
<li><span style="color: #674ea7;"><i>Add the reserved liquid along with any shallots</i></span></li>
<li><span style="color: #674ea7;"><i>Reduce this to your desired thickness – about 2- 3 min on high</i></span></li>
<li><span style="color: #674ea7;"><i>Plate the chciken on a platter and pour the sauce on it. Serve with lemon wedges, salad, and buttered rice or any grains or bread of your choice.</i></span></li>
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<span style="color: #674ea7;"><i>Until we meet again on the culinary journey !</i></span></div>
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<span style="color: #674ea7;"><i>Stay Blessed</i></span></div>
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<span style="color: #674ea7;"><i>XO</i></span></div>
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<span style="color: #674ea7;"><i>Ansh</i></span></div>
</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com13tag:blogger.com,1999:blog-15293720234604008.post-16908348711388541912011-12-09T06:50:00.001-08:002011-12-21T22:27:37.477-08:00BONJOUR SERIES # 11 - PAAL PANIYARAM<i><span class="Apple-style-span" style="color: #674ea7;">Hey Everyone.. Hope everyone is doing great. Since, I am running out of time today.. We will be directly diving into the guest post. </span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">For today's hop , We have Ayeesha from Taste of Peral City.</span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">She is a darling Bhabi of mine. Almost a year ago, one morning I learnt about her blog, and then I was so happy to tell her I own one too.. But then I almost quit blogging at that time.. It was her work that inspired me to come back in full spree.. She shared her success tips.. One of which is to "Interact with other Bloggers". This one little but mighty tip changed my whole perception about blogging.. Thanks to her ! I would consider myself quite successful after the makeover.. :) </span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Now, like I said... I am running late.. so, with no further delay.. I present to you, Ayeesha - in her own words.. </span></i></div>
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<i><b><span class="Apple-style-span" style="color: #45818e; font-size: large;">Ayeesha's Guest Post</span></b></i></div>
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<i><b><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #e06666;">About me:</span></span></b></i></div>
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<i><b><br style="font-family: arial;" /></b><span class="Apple-style-span" style="color: #674ea7;"><span class="Apple-style-span" style="font-family: arial;">Hello Foodies,</span><br style="font-family: arial;" /><span class="Apple-style-span" style="font-family: arial;"> Everybody knows me as Umm Mymoonah through my blog and whoever have contact with me through mail knew that my name is Ayeesha. I know many in this blogsphere have a doubt that why I blog as Umm Mymoonah. So let me clear that confusion first , Mymoonah is my daughter's name, In Arabic Umm means mother, Umm Mymoonah means Mother of Mymoonah. This is a common among Muslims to use this terminology once they have a baby.</span><br style="font-family: arial;" /><span class="Apple-style-span" style="font-family: arial;"> Long back ago, that is nearly four years back, when I started this blog, I was a new mom, with 6 months baby , Mymoonah in my hand. In my early days of cooking I was totally relied on Internet for my day to day cooking. I can even share one secret with you all, once my husband came back hungry from his work and asked me what's for dinner tonight, I said I didn't cook today. He asked why and I said, there is no Internet connection. I think now you all can understand how much I was dependent on blogspot and websites for my cooking. No coming to the point how I started this blog, one quite evening when I was with my laptop and searching for recipes, I was just casually having a chat with my husband about some wonderful food blogs which I used to refer for recipes. My husband said , why don't you start one too, you can keep that as your own reference. At that point I really didn't ant to go for it, but still he went ahead and created one for me, it was in August 2008. From that point till 3 months probably I blogged, blogged means I just posted a few recipes and I never interacted with fellow bloggers, to be honest I wasn't even aware about that. Then my camera got repaired, and so many other issues also came one after another, so I abandoned my blog totally for nearly 1 1/2 years. My blog got a new life and started it again only when I moved to Germany. So yeah, I started my blog in UK, it got a new life in Germany and now it's growing slowly in India. In one year time when I lived in Germany, I did as much as possible to my blog, I invested all my thinking and time only in blogging, sometimes I even felt guilty do I have to spend so much hours just for a hobby, then I realised it wasn't just a hobby for me, it was and it is a passion for me, passion for cooking, learning new techniques, photography and so on. In simple words I can also admit like many other bloggers that I'm addict to this blogging. So I think that's enough story about me and my blogging.</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="font-family: arial;">How I know Jabeen's Corner:</span><br style="font-family: arial;" /><span class="Apple-style-span" style="font-family: arial;">Jabeen is not a new face to me, I know her very well even outside blogging world. I think I'll let the cat out of the bag, Jabeen is my Husband's cousin, so no wonder how I know her.</span></span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span" style="font-family: arial;">Today's recipe:</span></b></span></i></div>
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<i><span class="Apple-style-span" style="color: #e06666;"><b><br style="font-family: arial;" /></b></span><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: arial;">When Jabeen asked me to present my signature dish, the first thing which came to my mind was Briyani, then Chocolate fudge cake, then badusha. Badusha recipe is there in my blog already and Briyani, Chocolate Fudge cake I wasn't up for it now. So today I'm presenting Paal Paniyaram, I have cooked this only for few people, from them I have received a big thums up. Paal paniyaram is traditional Chetinad recipe, where they soak raw rice in water, then grind it and let it ferment and then they make the paniyaram and soak them in sweet milk. I have used a different method here, let's have a look at the recipe</span></span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #674ea7;"><b><span class="Apple-style-span" style="font-family: arial;">Paal Paniyaram:</span></b></span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Serves 4</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #45818e;"><b><span class="Apple-style-span" style="font-family: arial;">Ingredients:</span></b></span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Idli batter- 250 ml ( recipe follows )</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Milk- 500 ml</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Coconut milk- 250 ml</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Cardamom powder- 1/2 tsp</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Sugar- 75 g</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Oil for frying</span><br style="font-family: arial;" /><br style="font-family: arial;" /><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: arial;">Method:</span></span></b><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Heat the oil in a kadai for deep frying. Drop small spoonful of idli batter in the hot oil. Fry them until they look very light brown in colour. Take it out from the oil and drain it in kitchen towel. Heat the milk in a pan for about 5 to 10 minutes. Add the sugar and stir well. Finally add the coconut milk and cardamom powder and take it off from heat. Add the paniyaram in the hot milk, let it soak for about 10 minutes and serve it immediately.</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Note:</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">You can vary amount of sugar according to your taste. Also if your batter is too thin, you can add some rice flour and mix well. Make sure you don't add too much rice flour which will harden the paniyaram and it never gets soaked well.</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Idli Batter:</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Parboiled rice- 3 cups</span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Urad dhal- 1 cup</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">Soak urad dhal and rice separately. Grind them separately to a smooth batter. Then combine both the batter, mix it along with salt and let it ferment over night. Once fermented use it according to the recipe. </span><br style="font-family: arial;" /><span class="Apple-style-span" style="color: #c27ba0; font-family: arial;">This proportion will yield about 3 to 4 litres of batter.</span></i></div>
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</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com20tag:blogger.com,1999:blog-15293720234604008.post-66093961891554375072011-12-02T11:52:00.001-08:002011-12-09T07:58:51.793-08:00BONJOUR SERIES # 10 - BEEF ROAST<i><span class="Apple-style-span" style="color: #674ea7;">Today, We have Fajeeda from </span><a href="http://fajishotpot.blogspot.com/"><span class="Apple-style-span" style="color: #e69138;">Faji's Hot Pot</span></a><span class="Apple-style-span" style="color: #674ea7;"> for the guest post. She is a busy mom and wife. I was so surprised to learn that She also owns a catering business.. Oh yes ! I so wonder how she has all the time.</span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">I do not have much time in hands today to keep writing.. So lets dive into her recipe.</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">I present you Fajeeda - in her own words..</span></i></div>
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<i><span class="Apple-style-span" style="color: #6aa84f; font-size: large;"><b>Fajeeda's Guest Post</b></span></i></div>
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<i><span class="Apple-style-span" style="color: #a64d79; font-family: arial;">I'm Fajeeda from sharjah UAE.Happy to do a guest post for jabeen today as today is the 40th National Day Of UAE.I love to cook for my family with all the love.And cooking for my busy and naughty 3 kids is not so easy they are very fond of tasty food like their father.Now I have started a small catering at my home itself. Thats all about me.</span><br style="font-family: arial; text-align: -webkit-auto;" /><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">I met jabeen through blogging and started chatting and now shes is a good friend to me.</span><br style="font-family: arial; text-align: -webkit-auto;" /><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">Today i'm posting Beef Roast which is famous dish of Kerala.</span><br style="font-family: arial; text-align: -webkit-auto;" /><br style="font-family: arial; text-align: -webkit-auto;" /><b><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: arial; text-align: -webkit-auto;">Beef Roast:</span></span></b><br style="font-family: arial; text-align: -webkit-auto;" /><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: arial; text-align: -webkit-auto;">Ingredients:</span></span></b><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">Beef 1kg</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">shallots 1c</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">onions 2 big</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">tomato 1 big</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">garlic 1 bulb</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">ginger 1 big pc</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">green chillies 3 no:s</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">red chilly powder 1 tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">turmeric powder 1/2 tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">coriander powder 2tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">Garam masala 1tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">pepper powder 1 tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">fennel seeds powder 2tsp</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">coconut oil</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">salt</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">curry leaves </span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">coriander leaves</span><br style="font-family: arial; text-align: -webkit-auto;" /><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #45818e;"><b><span class="Apple-style-span" style="font-family: arial; text-align: -webkit-auto;">Method:</span></b></span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">1.Cook the beef with half chilly powder and turmeric powder and salt in a pressure cooker till done.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">2.In a pan heat coconut oil and add sliced shallots and onions.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">3.When this becomes brown add ginger garlic paste.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">4.Saute well and add the powders and mix well.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">5.Now add the sliced tomatoes and mix well till the tomatoes are soft.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">6.Put the cooked beef into thos masala and mix well.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">7.Roast till all the water evapourates and becomes dark brown.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">8.Add little coconut oil in between the roasting.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">9.Add curry leaves and coriander leaves.</span><br style="font-family: arial; text-align: -webkit-auto;" /><span class="Apple-style-span" style="color: #a64d79; font-family: arial; text-align: -webkit-auto;">10. Serve hot with chappathis or parotta.</span></i></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com9tag:blogger.com,1999:blog-15293720234604008.post-26510290797623961062011-11-30T17:46:00.001-08:002011-12-09T07:58:15.157-08:00Garlic Pull-Apart Rolls<i><span class="Apple-style-span" style="color: #45818e;">Hey Guys.. I am here for another exciting week of Blog Hop.. to know more about this event or to see who is hopping with me.. click here..</span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;">Its been holidays.. sweets.. parties.. and get togethers for us.. We were invited to our dear friends house for thanksgiving.. and they had prepared a beautiful dinner.. Biriyani, Prawns, Tandoori Chicken.. Carrot Milk Shake... Pumpkin Pie and Gulab Jamun.. ohh.. We were so full of food.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">The next day, we did a one day trip with friends.. and it was super fun.. I guess , it is always nice to go on road trip with friends.. :) we drove.. drove.. drove.. took pictures in all the scenic spots.. ate all the snacks that was loaded in the car.. had a breakfast menu for lunch.. :) and slept all the way back.. :) The day could not have been any better.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">And the rest of the weekend went in resting and shopping.. and I have to mention this.. I bought a beautiful hand bag.. ohh.. I was so happy when I found it and I am waiting for an occasion to wear the bag now.. :) Tell me about your weekend guys.. would love to hear them.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Now, That I am running short of time.. I have to start writing for blog hop.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">This week , I am paired with Nupur from Uk-Rasoi.. She is a very Dear Friend and has an amazing blog with super easy recipes.. with step by step pictures and very clearly explained preparation methods.. It is just easy even for a beginner to follow.. Claps for u girl.. for that :) </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVwptrb4uIhpd6DfWUU4RPeZF1sumDrBijjytKhJVCpl7_4_uqE2rftPbmdLh7otf7nLLMGIFV4l1j1vBCpLgPKDhA2elsVmuaMR_1yE7SYapXQR40tICGniMiXUFdIf0bYtTC8R8HKo/s1600/IMG_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVwptrb4uIhpd6DfWUU4RPeZF1sumDrBijjytKhJVCpl7_4_uqE2rftPbmdLh7otf7nLLMGIFV4l1j1vBCpLgPKDhA2elsVmuaMR_1yE7SYapXQR40tICGniMiXUFdIf0bYtTC8R8HKo/s640/IMG_0608.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="color: #45818e;">So, I chose Garlic Pull-Apart Bread for this weeks hop.. I have been wanting to try this for a very long time now.. and today, when I was hopping thro' Nupur's space.. My eyes were struck onto this recipe , so had to try it out immediately.. </span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Guess what.. Now this will be a definite addition to my future parties.. It is so presentable and easy to make.. and the good part is , you can finish it way before the party begins.. just a bit of heating would work.. This recipe is definitely a "KEEPER" :) and I am going to introduce this recipe to my friends in my next kitty party.. :) </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsu8LKVtd4cK6fy3aKo-ryJryQuS1GM4jIbKH3i4p7uiQe3hKvL4CAilWb6HlVnoVvNn1UaqU2KbGR8VHxicTuwkziPQlgWo8ltLsWiNZpjjKNTiDlgs7MPaukrjAFnLCA-Mr6rbg4G4w/s1600/IMG_0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsu8LKVtd4cK6fy3aKo-ryJryQuS1GM4jIbKH3i4p7uiQe3hKvL4CAilWb6HlVnoVvNn1UaqU2KbGR8VHxicTuwkziPQlgWo8ltLsWiNZpjjKNTiDlgs7MPaukrjAFnLCA-Mr6rbg4G4w/s640/IMG_0613.JPG" width="640" /></a></div>
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<i><b><span class="Apple-style-span" style="color: #a64d79;">Ingredients</span></b></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">All Purpose Flour - 3 cups</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Active Dry Yeast - 1/3 tbsp</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Salt - as required</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Sugar - 1tbsp</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Warm Milk - 1/2 cup</span></i></div>
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<span class="Apple-style-span" style="color: #674ea7;"><i>Water - for kneading</i><i><br /></i></span></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Oil - 5 tbsp</span></i></div>
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<i><b><span class="Apple-style-span" style="color: #a64d79;">For Spread</span></b></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Garlic - 6-8 pods [grated]</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Green Chilli - 1 no. [grated]</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Cilantro - 3 tbsp [finely chopped]</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Butter - 1/3 rd stick [6tbsp] - softened </span></i></div>
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<i><b><span class="Apple-style-span" style="color: #a64d79;">Preparation</span></b></i></div>
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<li><i><span class="Apple-style-span" style="color: #674ea7;">Mix Active dry yeast, sugar and milk in a mixing bowl until the yeast dissolves and let it sit in a warm place for about 10 mins. [The yeast would have raised up nice and frothy]</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">In another mixing bowl , take the All Purpose flour, salt.. now mix the yeast solution into this and start kneading.. Add water as required until it forms a soft dough.</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Pour 3 tbsp of oil onto the dough and knead for couple of more minutes.. now finally again apply some oil to the dough and allow it to prove for about 45 minutes. [the dough doubles in size after proving]</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Meanwhile.. get the spread ready - mix all the ingredients in a bowl..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Now, when the dough is all ready and doubled up in size.. Knead for 2 more mins.</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Divide the dough in two equal portions.. and roll out the dough on a flat surface.. [use flour for dusting, if needed.]</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Now take 2 tbsp of the Spread and apply it evenly on the dough.. and start rolling it with two hand from one side evenly.. cut it into 5-6 pieces and place it on a baking tray [use spray before] </span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Repeat the same procedure for the another part of the dough and set it aside for 15 mins..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Now brush the top with milk/egg and sprinkle sesame seeds on it..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Heat the oven for 350 F and slide the baking dish inside for about 20 - 25 mins.. Keep an eye on it after 15 mins.. [Cooking time differs with every oven]</span></i></li>
<li><i><span class="Apple-style-span" style="color: #674ea7;">Enjoy with Hot Coffee.. :)</span></i></li>
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<span class="Apple-style-span" style="color: #674ea7;"><i>These rolls are rolling its way to..</i></span></div>
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<a href="http://sangeethaskitchen.blogspot.com/2011/11/my-first-event-announcement-bake-fest-2.html"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGo3sle0ozmtQ8liyc0LJOwYjRpCyjflwFZKa9kILHlu1VeeBwNKHmeclL6CDD1zBlyNx-yD6QNlRRasK7YsCPByO4-aEaoTk084oLMMNeW-egSj9fk07ftUErTEttFO89CSpSX4IjXw/s320/BakeFest+%25281%2529.jpg" width="320" /></a></div>
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<a href="http://krithiskitchen.blogspot.com/2011/11/announcing-serve-it-series-serve-it.html#comment-form"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI_7t00J5y1Lgqg9DN838LFcJb6fT9ZOWXU8-99jHIrk7CQDd8SvIKmbuN5TMVXK7cecFu67mZW7baV0wGe-wIcY7tqV3QR6eJ190mzUWZnEyUA39C_yg33VUV4o1d1fbpJ2PCbi-Tqg/s320/2.jpg" width="320" /></a></div>
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<a href="http://sreelus.blogspot.com/2011/11/meet-your-hostess-for-healing-foods.html"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uTIP8MruFaIEgk-ZccikEjB56OqE_Mv4TreONnGimqJF6ZGVsGYkTCrTFLG4h4sVkx8DiqTdiC2opr9H6NBytrDslMHD9rAYJRJYLVZikoetqaw7QBBUx9atbpvd9oaDjppRk-3lKOo/s320/3.jpg" width="320" /></a></div>
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<a href="http://ticklingpalates.blogspot.com/2011/12/announcing-lets-cook-10-baked-goodies.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NuNPH-_6Aho1XtKd_cueSV5QiS9kuSVSVqqH-uqjE49ClbGxNcaFq8zck9ewlsfeoW5lGPzK14TCPqCYaU5PYt22wl1RhWdkDV9oibK144Fe-Sqwn7BO5m-I_rz8ImbuafbDixKS3aY/s1600/4.jpg" /></a></div>
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<br /></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com26tag:blogger.com,1999:blog-15293720234604008.post-10747737042055560762011-11-15T19:03:00.001-08:002011-11-30T23:17:02.575-08:00Spinach - Besan Pancakes<i><span class="Apple-style-span" style="color: #45818e;">Hey Guys.. I am doing an actual recipe post after a while now.. Thanks to this Blog Hop.. I at the least cook for that :) . To check out my friends hopping with me. Click </span><a href="http://ticklingpalates.blogspot.com/p/blog-hoppers.html"><span class="Apple-style-span" style="color: #e06666;">here</span></a><span class="Apple-style-span" style="color: #45818e;">. </span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;">For todays hop, I am paired with Madhusmita from </span><a href="http://redspice.in/"><span class="Apple-style-span" style="color: #e06666;">RedSpice.in</span></a><span class="Apple-style-span" style="color: #45818e;">.. It is through this hop that I discovered her space and loved it.. She has a very good collection of north indian recipes.. which is always like a green grass on the other side for me.. Loved the pictures and presentation.. It tempts one to try her dishes.. </span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;">And I chose "</span><a href="http://redspice.in/2011/11/gota-methi/"><span class="Apple-style-span" style="color: #e06666;">Gota Methi</span></a><span class="Apple-style-span" style="color: #45818e;">" for today.. and of course have bookmarked couple of other ones.. Since We are on a Oil-free diet.. I had to tweak and personalize a little.. nothing much , just had to make it a pancake instead of pakoras.. also didn't have methi leaves at home, so used spinach instead.. and yes, it tasted guilt-free and loved it.. :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">Besan - 3 cups</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Spinach - 2 cups / 1 bunch [chopped]</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Yogurt - 1 cup</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Sooji - 4 tbsp </span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Ginger Garlic Paste - 1 tbsp</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Coriander Powder - 1 tbsp</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Chilli Powder - 1/2 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Pepper Powder - 1/2 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Baking Soda - 1/2 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Coriander leaves - a handful [chopped]</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Salt - as required</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Water - as required</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">Cooking Spray</span></i><br />
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<i><b><span class="Apple-style-span" style="color: #a64d79;">Preparation</span></b></i><br />
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<ul>
<li><i><span class="Apple-style-span" style="color: #6fa8dc;">Mix all the ingredients in a mixing bowl </span></i></li>
<li><i><span class="Apple-style-span" style="color: #6fa8dc;">Adjust salt and water if required to a pancake mixture consistency..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #6fa8dc;">Heat a flat tawa and make small pancakes or as desired. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #6fa8dc;">Serve hot with Mint Chutney / Chilli Sauce / Tomato Sauce.</span></i></li>
</ul>
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<i><b><span class="Apple-style-span" style="color: #a64d79;">Tips & Tricks</span></b></i></div>
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<i><span class="Apple-style-span" style="color: #6fa8dc;">There is no much of any tricks to this.. so have it ur way :)</span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">These pancakes are on its way to </span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;"><br /></span></i><br />
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<a href="http://sravscc.blogspot.com/2011/10/announcing-cooking-concepts-4-festive.html"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3zrl0Wa0fcPsgsAfLbaAD77ZVa4IuYkyTMV0H2K5pWGVISE6QWy7Gbz7KNOMttohQFfucMP516ax4DfRfmybuxofLsyVq-jUDUxfZrKF0ABJ17K4KxL4aCmkYD7dbz8eZpmcaksK_gQ/s320/1.png" width="320" /></a></div>
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<a href="http://anuzhealthykitchen.blogspot.com/2011/10/herbs-and-flowers-parsley-event-october.html"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtWCrpLyO17uQcXHRbY9q81cCQ1-A1ku9h9rRoc8TWLwKNKDNXvK7Q0fOZpc9wqT8LKa2LG-WOsLjR0P3yhiPhcj6CVhsYlGDS3ulvoDspageaT1apCcFaQ0pPUOOHJVNHBKGDb_OpKI/s320/2.jpg" width="320" /></a></div>
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<a href="http://itsnotmadrasi.blogspot.com/2011/09/100-day-global-food-festival-and-also.html"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL386j2Mp7d0kGr1MU8wlAUFuXMIB_BqaO0C5W6Q4aH9lwVR81agbK19dIb3X1Ca5HCDJTxdN02dlwfImZAHS-iCH_vi_GiodFAduAGj8xZxsdwPDgIZsAHLnhPiK9Qh4V3v8ErHl3od8/s320/3.jpg" width="320" /></a></div>
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<a href="http://ticklingpalates.blogspot.com/2011/11/blog-hop-wednesdays-week-9.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJiTXGOedbEg34Amprjc281b37trl7acIW_7Ogp1zdH44Luo8ftLlTIt-_gbYDc3zf1E_FJgKU0_jOMvM_YYqUbqYcwPQdLAArFKaM_YKYnRT3Yac6xQ1CEofwOnkaMHFtArT-A0nKo0/s1600/4.jpg" /></a></div>
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</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com37tag:blogger.com,1999:blog-15293720234604008.post-25039037087431132922011-11-11T10:53:00.001-08:002011-11-15T21:09:17.668-08:00BONJOUR SERIES # 9 - SHALLOW FRIED PRAWNS<i><span class="Apple-style-span" style="color: #8e7cc3;">Hope you all are busy planning and preparing for holidays.. and shopping.. only two more weeks to go.. :) At least with me.. I go crazy when I see this "SALE" or "OFF" sign in the shops.. I will not know what to buy or what not to buy.. I keep walking aisle by aisle for no good reason.. and I might also end up not buying anything after hours of shopping.. Mr. A drops me to the mall in the morning and picks me when he returns from work.. You could imagine.. How I spent my day.. :) Ohh .. I love that.. Ah.. Who doesn't love window shopping.. :) Good Luck with shopping this year everyone.. :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;"></span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">For this weeks hop, We have Divya Mubarak from.. I knew her through face book.. turns out she was my senior in college.. small world :) then we started talking.. chatting.. occasionally.. She is a very sweet person.. and when I invited her for this event.. She immediately agreed.. :) She has an adorable little girl.. and She is an busy mom..and a very sweet friend..</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;"><br /></span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">I present you all Divya - in her own words..</span></i></div>
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<i> ----------------------------------------------------------------------------------------------------------------------------------------------------------------</i><br />
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<i><br /></i></div>
<div style="text-align: center;">
<i><b><span class="Apple-style-span" style="color: #45818e; font-size: large;">Divya's Guest Post</span></b></i></div>
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<div class="h5">
<i><span class="Apple-style-span" style="color: #a64d79;">About me,</span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;">Basically im from chennai, tamil nadu. Im not a big foodie, im 100 % pure vegetarian and i cook non vegetarian dish for my hubby ......I started cooking non veg after marriage only.....my cooking passion started when i was in my school itself.. im a home science graduate.....i started blogging in the year 2008 then slowly build it up till here.. i have 6years old kid and she loves what ever i cook. i love to cook traditional recipes with proper traditional way..both vegetarian and non vegetarian.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8gH0W0-aiA-iW5LU46S_dfr6728kHCJRow2sVwkURumuP4EszYVSfautN0qYnlEHX8Oa8TGe5bMSaU9sAxfDNDmdS5GVmlsp4KneMU1kq0IA6wrrgVq8mtpZqehXXwGvUoUh7PoUEKs/s1600/P1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8gH0W0-aiA-iW5LU46S_dfr6728kHCJRow2sVwkURumuP4EszYVSfautN0qYnlEHX8Oa8TGe5bMSaU9sAxfDNDmdS5GVmlsp4KneMU1kq0IA6wrrgVq8mtpZqehXXwGvUoUh7PoUEKs/s640/P1.jpg" width="640" /></a></div>
<div class="h5">
<i><span class="Apple-style-span" style="color: #a64d79;"><br /> I met jabeen in blogger marathon and came to know that she is also from chennai and she is my junior in college. that was really nice. I now planned to post my Shallow fried prawns recipe here,. now on to the recipe.,<br />my hubby is a fan of shrimps and my daughter also like it very much. i used to make the gendral gravy everytime. last week when we bought prawns my hubby told me prepare this. i tried it and it turned out to be a hit. hope all will like this recipe. i can say it is a treat for all prawn lovers... here we go. </span></i></div>
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<i><span class="Apple-style-span" style="color: #a64d79;"><br /><b><br /></b></span></i></div>
<div class="h5">
<i><span class="Apple-style-span" style="color: #a64d79;"><b>Ingredients</b><br />300gms Shrimp(small/medium )<br />1tsp ginger garlic paste<br />1 tsp Jeera powder<br />1/2 tsp turmeric powder<br />1 tsp Aniseed powder<br />1 tsp Pepper powder<br />1½ tsp Red chilli powder<br /> Salt to taste<br /> Gingerlly oil for shallow fry</span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;"><br /><b>Method</b></span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;"><b><br /></b></span></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbbywoB0maTHWkYT_ESUoK-4F3H-pAtozzTSTIJGNTl_RlIKht-FD832KjnepY-8_6EqIJGQOo17gf32UrOc2pKjPj946NR8IQ_mRxXQUcDWv9SEfdlpSUdPYV5LnDlcqFp9f9BdjCB4/s1600/P3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbbywoB0maTHWkYT_ESUoK-4F3H-pAtozzTSTIJGNTl_RlIKht-FD832KjnepY-8_6EqIJGQOo17gf32UrOc2pKjPj946NR8IQ_mRxXQUcDWv9SEfdlpSUdPYV5LnDlcqFp9f9BdjCB4/s640/P3.jpg" width="640" /></a></td></tr>
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<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #a64d79;">Clean the prawns thouroughly and Add the pepper, jeera and aniseed powder, red chilli powder,ginger garlic paste and salt to taste. mix well with very little water and Marinade for 15 to 20 min</span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ywHI9Nz40hCkHGIfUOJ_pcVCetoz8b5VhAsXrHyU9R4Sq4Gp06mc2VONFM4HpscEryAmPaV0cWN6G7Ik3IkdLFgOrwPBjCt7Ptz0C8LMvasSU2sRbBI6UlDLO1UdPj4sUtbHCBr1Ls0/s1600/P4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ywHI9Nz40hCkHGIfUOJ_pcVCetoz8b5VhAsXrHyU9R4Sq4Gp06mc2VONFM4HpscEryAmPaV0cWN6G7Ik3IkdLFgOrwPBjCt7Ptz0C8LMvasSU2sRbBI6UlDLO1UdPj4sUtbHCBr1Ls0/s640/P4.jpg" width="640" /></a></div>
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<i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;">Heat oil in a tawa and shallow Fry till golden brown.<br />serve hot with steamed rice.</span></i><span style="color: #888888; font-size: x-small;"><br /></span></div>
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</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com14tag:blogger.com,1999:blog-15293720234604008.post-8925759618920695402011-11-07T23:31:00.000-08:002011-11-11T19:34:46.171-08:00EID MUBARAK - EID UL ADHA WISHES TO EVERYONE<i><span class="Apple-style-span" style="color: #45818e;">Yesterday was Eid.. It was just the perfect day.. :) Morning we went for Eid Prayers along with a few friends.. after namaz, we greeted each other and treated ourselves with all the delicious refreshments</span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">served at the masjid.. then took some pictures with friends.. :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;">From the masjid, we drove to Mr. A's office picnic party.. We spent the whole day there.. until evening.. We wanted to leave early since we had a dinner party in our house.. but the office group was so much fun.. We didn't want to leave until the party was all over.. :) so, finally we reached home @ 6.00 pm, ran to the house and started with the cooking.. good for me.. it was a potluck party.. :) , had to just make Kerala Biriyani and Chicken Fry.. and yes, it was really good.. :)</span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">So later, friends arrived.. while I was still not done with chicken fry.. but not before long it was done.. and we served dinner immediately.. My friends bought yummy food.. The menu was i) Kerala Biriyani ii) Chicken Fry iii) Spring Rolls iv) Mutton Korma v) Naan vi) Kheer vii) Sweet Seviya.. </span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">We all had a nice feast.. with heavy tummies, there was another photo session.. :)</span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">Ohh.. I forgot to tell you guys, about Eid Sweets.. goody bags.. It was so much fun this year.. We made goody bags to all our Dear Friends.. One of my very darling friend came by to give me an extra hand with the preparation.. thank you sweety :) and yes.. everyone loved it.. and we were so so happy.. like I said.. It was just a perfect EID :)</span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">Here, is a virtual treat for u guys.. :) </span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">i) China Grass</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc163YGLi0PmtsgbD1HKGOz5J_xcV8dlNVhd-A5uqSAIQgCPPaiq24uZY3tjLJEQZmDzOrvQ-X4ELv-yfq8D-q7maviRAfrIysKOqqctNdb2DRgXKWWfcrlwYFW3p2Bolj2k7RtBtnLg/s1600/IMG_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc163YGLi0PmtsgbD1HKGOz5J_xcV8dlNVhd-A5uqSAIQgCPPaiq24uZY3tjLJEQZmDzOrvQ-X4ELv-yfq8D-q7maviRAfrIysKOqqctNdb2DRgXKWWfcrlwYFW3p2Bolj2k7RtBtnLg/s640/IMG_0494.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">ii) Coconut Macaroons</span></i><br />
<i><span class="Apple-style-span" style="color: #674ea7;">iii) Sfenj</span></i><br />
<i><span class="Apple-style-span" style="color: #674ea7;">iv) Namak Pare</span></i><br />
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<i><span class="Apple-style-span" style="color: #741b47;">Goody Bags :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #741b47;">Wishing you and your family a very Happy and Blessed Eid.. :) EID MUBARAK !! </span></i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com22tag:blogger.com,1999:blog-15293720234604008.post-34306326116940663662011-11-04T09:51:00.000-07:002011-11-07T23:33:15.328-08:00BONJOUR SERIES # 8 - KARAMANI VATHA KUZHAMBU / BLACK EYED PEAS & DRIED NIGHTSHADE BERRIES GRAVY<i><span class="Apple-style-span" style="color: #6fa8dc;">Hey Friends, Yet another week of Bonjour ! I am so much in festive mood, Bakrid is on sunday.. and the preparations are going on in full speed.. I love theses festivals, it makes u put so much effort for my Dear ones.. :) This is the time when I miss my Dear Friends from the old places.. their food.. their passion and love.. hmm.. but its nice to always move around... to see new places.. and absolutely wonderful when u get to make nice new friends all over again.. Whoever, said.. life is a cycle.. oh Boy ! U are so right .. :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">Will post the pictures of all the goodies later.. Now it is Bonjour Time ! </span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">For this week, We have Priya form <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya's Easy n Tasty Recipes</a>.. She is a super cool blogger.. She is an high - spirited blogger.. I am in awe to see, how well she manages her blog... her marathon posting skills.. managing her adorable kids.. seriously Priya, How do u do all this so well.. Bravo! Girl ! </span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">She is always been a super supporter to me.. from the day I started blogging till.. always.. :) It was really nice knowing her as a friend.. Do keep visiting her space for her authentic.. innovational.. easy n tasty recipes- just like the name of her blog.. :) </span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">Now, I present you Priya - in her own words..</span></i><br />
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<b><i><span class="Apple-style-span" style="color: #674ea7; font-size: large;">Priya's Guest Post </span></i></b></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Few words about me..</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Am a big foodie,home maker and an active mom of three kids..I started cooking occasionally when i was 15years and still learning more and more..Its been almost 15years am living in Paris but yet am an typical Indian woman who never failed to feed my family with our South Indian traditional foods..I have been posting my own creations and many traditional dishes learned from my mom through my blog baby for more than 2years, yep i have entered my 3rd year of blogging in this wonderful virtual world..</span></i><br />
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<i><span class="Apple-style-span" style="color: #c27ba0;">I fond always for sweets and chocolates especially the dark chocolates, i cant live without chocolates, if i feel down just need some chocolate bites to reboost my energy and definitely i feel good after having them..Coming to vegetarian dishes, i can have anything with potatoes and paneer,just love them very much.. Been born and brought up in Pondicherry, a beautiful french cultured city, i have been pampered from my childhood with fresh sea foods, obviously i love sea foods and can have even everyday..Apart from it, am not a picky eater at all..</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Few months back, i met Jabeen virtually through this wonderful blogsphere, she was one among my fellow bloggers who visit quite often my space and leave her encouraging words..Then one day i visited her space and till today i never stopped visiting her space..We chitchat rarely through Facebook, a wonderful blogger, very friendly and i love her space very much..When she asked me for a guest post for her bonjour series,i was very much excited and choosed this week to share my recipe..</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Here am gonna share one of my mom's signature dish which she usually prepare either with black-eyed peas or with dried black nightshade berries ( manathakkali vathals) for making this fingerlicking tangy tamarind gravy, for a change i combined both the black-eyes peas and dried black nightshade berries for making yummy tangy super delicious gravy..This gravy tastes absolutelty divine when served hot with rice and fried papads..Mostly Vathakuzhambu can be conserved for many days and they tastes super fabulous after a day..Its one of our family favourite dish and i never failed to prepare them quite often..</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Karamani Vatha Kuzhambu/Black-eyed Peas & Dried Nightshade Berries Gravy</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1cup Tamarind juice</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">20nos Shallots</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1no Tomato (chopped)</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">10nos Garlic cloves</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Few curry leaves</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1tsp Chilly powder</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1tbsp Coriander powder</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1/2cup Dried Nightshade berries/Manathakkali vathals</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1cup Cooked Black-eyed peas</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1/2tsp Pepper powder</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1/2tsp Cumin powder</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1tsp Mustard seeds+fenugreek seeds</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">1/2cup Gingelly oil</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Salt</span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;">Heat gingelly oil, fry the mustard seeds,fenugreek seeds and curry leaves, add the shallots,garlic cloves and manathakkali vathals,fry until the shallots turns transculent, now add the tomatoes,cooked black-eyed peas and cook for few more minutes..Add the tamarind juice, enough water with coriander powder, chilly powder, pepper powder,cumin powder and salt, cook everything in medium flame until the oil gets separates from the gravy,the gravy constitency should be bit thick.. put off the stove and serve hot with fried papads and hot steaming rice..</span></i></div>
</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com13tag:blogger.com,1999:blog-15293720234604008.post-50104179553957018262011-10-28T12:29:00.000-07:002011-11-04T09:52:35.481-07:00BONJOUR SERIES # 7 - COLD COFFEE<br />
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<i><span class="Apple-style-span" style="color: #45818e;">Hey Everyone, I hope everyone had a safe and a wonderful Diwali.. Oh ! I so much miss the crackers and lights here.. but I did enjoy going through some of my friends pictures on face book having their way with crackers.. :) the subtle kind or the non blast ones.. sparkles,chakras and flower pots... I think those are the only ones thats available and allowed for us to use here.. Sure it was so much fun even to look at those pictures.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">With us enjoying Diwali treats from friends, and checking pounds inflating is been going on for a week now.. huhhh... that being said, the treats were awesome.. I so much wish , I will be showered with sweets and savories all through the year.. :)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Now, that Bakrid is around the corner and I am more and more excited to do something special.. I do have plans and hoping to execute them well.. :) will let u guys know before next week end what was I up to :) </span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">So, for today... Our guest Blogger is Marisha . She is a very new Dear friend of mine, knew her through a common friend.. since then, we have been shopping buddies.. :) She is a very artistic person.. with an eye for uniquely beautiful things.. She loves doing Artwork in her free time.. and yes, I get to see and enjoy and relish her artwork.. Her house walls would speak for the wonderful work, she is been doing.. :) </span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">When , I first visited her house.. She offered me a tall glass of cold coffee.. I will always remember her as the " cold coffee girl " . :) It was a simple and yet a very delicate and classy drink to serve , if you want to be remembered forever.. :) and yes, todays recipe is the Classy " Cold Coffee "</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Now, I present Marisha - in her own words..</span></i></div>
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<i><b><span class="Apple-style-span" style="color: #cc0000; font-size: large;">Marisha's Guest Post</span></b></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">For Myself, Blogging is a new experience, but this is a great idea! An exchange between like minded passionate and dedicated foodies...!</span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">I am elated when Jabeen invited me to be a part of her event.....! she is a good friend of mine.....even though the friendship started only in the last month....:) I am a happy homemaker, even though I am not a foodie .....my huby is....but I love to make food for my family & friends. I dont have that much experience in cooking....boze started cooking only after my marriage so just 1 year & 10 months.....so still in learning mode...! I have a masters in MBA & I was working....but now its our long honeymoon period sooooo getting back to work is my future plan.</span></i></div>
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<span class="Apple-style-span" style="color: #674ea7;"><i><span style="font-size: small;">One of my specialty is "cold coffee" . A very simple one with no </span>distinct<span style="font-size: small;"> features,other than "my love", which is my special ingredient.</span></i></span></div>
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<span class="Apple-style-span" style="color: #674ea7;"><i><span style="font-size: small;"><br /></span></i></span></div>
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<i><span class="Apple-style-span" style="color: #674ea7;">Its too easy to make this drink....All you need is </span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Coffee powder - 1 tsp</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Milk - 2 cups</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Coffee Mate - 1 tbsp (optional)</span></i></div>
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<i><span class="Apple-style-span" style="color: #45818e;">Sugar - 4 tbsp</span></i></div>
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<i><span style="color: #e06666; font-size: small;"><b>Preparation</b></span></i></div>
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<i><span class="Apple-style-span" style="color: #674ea7;"><span style="font-size: small;">Blend all these together in a blender for few seconds.pour it into a glass. on top of this u can add whip cream & some </span>chocolate<span style="font-size: small;"> powder if u like...:)</span></span></i></div>
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<span style="color: #674ea7; font-size: small;"><i>That's it....simple & easy..</i><i>.:)</i></span></div>
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<span style="color: #674ea7; font-size: small;"><i>Marisha.</i></span></div>
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</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com12tag:blogger.com,1999:blog-15293720234604008.post-67294571828962224922011-10-21T11:55:00.000-07:002011-10-28T12:31:58.905-07:00BONJOUR SERIES # 6 - PEPPER CHICKEN<i><span class="Apple-style-span" style="color: #8e7cc3;">Hey Everyone.. I know , we are all in festive mood.. planning and cooking savories and sweets for the special day.. Yesterday, Me and Mr. H sat down to decide what to make for Bakrid which falls in first week of November.. we did shortlist on couple of things.. well, I will not be reveling it now.. :) Come back for the sneak peak by the end of this month.. :) </span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Now that we have a nice circle of friends here.. I am all excited to make their goody bags :) </span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">So, now for this week on "Bonjour" . We have Sini Cherian from "<a href="http://www.themasalatrail.com/">The - Masala Trail</a>". </span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">She is an amazing blogger with loads of interesting recipes.. Please do visit her space to enjoy her delicacies.. </span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Now, I present you all Sini - in her own words..</span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e; font-size: large;">Sini Cherian's Guest Post </span></i></div>
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<span class="Apple-style-span" style="background-color: white; color: #c01600; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i>hi friends......its been a long time since i blogged. here is my recipe for the bonjour event.</i></span><br />
<span class="Apple-style-span" style="background-color: white; color: #c01600; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i><br /></i></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #cc0000;"><i>I love to cook for my family and nothing gives me greater pleasure than watching them enjoy a sumptous meal. I love chicken dishes. i would love to have them daily with no regrets.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfc9uxHVl03o3oQTCw3W1V4_hx_Su67UCkkBp7_zn_ab1Ix_3Txabqg7YiuJQrcZgzX8pgTKZYnLqCMxwMaCmcxFma7oGM6VoR90H6fpzEWVtT1VSQVa8oG6c93FMkfKQshKicJ9D9jc/s1600/pepper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfc9uxHVl03o3oQTCw3W1V4_hx_Su67UCkkBp7_zn_ab1Ix_3Txabqg7YiuJQrcZgzX8pgTKZYnLqCMxwMaCmcxFma7oGM6VoR90H6fpzEWVtT1VSQVa8oG6c93FMkfKQshKicJ9D9jc/s640/pepper.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px;"><i><u><strong>INGREDIENTS:</strong></u></i></span><br />
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Chicken- 1 kg</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Shallots- 10</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Garlic- 10</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Ginger- 1inch piece</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Green chillies-2 no.</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Pepper-1 1/2tbsp</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Cummin- 1tsp</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Cloves- 6</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Cinnamon- 1</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Big onion- 1 1/2 sliced thinly</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Tomato- 1 no.</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Turmeric powder- 1tsp</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Salt to taste</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Oil</i></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c01600; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.25em; padding-left: 0px; padding-right: 0px; padding-top: 0.25em; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Curry leaves</i></span></li>
</ul>
<span class="Apple-style-span" style="background-color: white;"><i><strong><u>METHOD:</u></strong></i></span><br />
<ol>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Cut chicken into pieces and clean and keep aside.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Grind shallots,green chillies,ginger and garlic to a fine paste.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Marinate the chicken in this with salt and turmeric and keep aside for 2hrs.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Crush all the raw spices roughly.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Heat oil in a kadai and add big onions until translucent and then add curry leaves and remove them from the kadai.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>In the same oil fry the chicken pieces and remove when brown.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Add the remaining masala paste, crushed masalas and tomato to the kadai and saute for some time.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Add the chicken and cook till done.</i></span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="background-color: white;"><i>Seve hot with rice or any breads.</i></span></li>
</ol>
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</div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com8tag:blogger.com,1999:blog-15293720234604008.post-53011911339175764972011-10-19T22:00:00.000-07:002011-10-21T11:55:54.904-07:00CARAMEL EGG PUDDING - ONLY BAKED !<i><span class="Apple-style-span" style="color: #a64d79;">Hey Dear Ones.. Long Time No See !! Hope things are wonderful at your end. It's really been a while since I cooked anything for my blog.. I have been pacifying everyone with my "Bonjour Series" every week.. My Bad !! Thanks to Radhika , I manage to post for the "Blog Hop".. To know more about this hop and the people hopping , click <a href="http://ticklingpalates.blogspot.com/p/blog-hoppers.html">here</a>.</span></i><br />
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<i><span class="Apple-style-span" style="color: #a64d79;">So, While I was totally worn off today and after a long after lunch nap, my brains were still cloudy and in no mood to get off the bed, I started browsing through my friends blogs.. I discovered couple of interesting dishes and those got me all recharged today.. just needed the extra zing to get my passion for blogging restarted.. Hopefully, I will start things, even if not storming at least raining recipes are expected for the next couple of days from me :)) </span></i><br />
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<a href="http://1.bp.blogspot.com/-UrCkqdj4OPM/Tp-nDBm40BI/AAAAAAAABnU/2EN2RPxImD4/s1600/IMG_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-UrCkqdj4OPM/Tp-nDBm40BI/AAAAAAAABnU/2EN2RPxImD4/s640/IMG_0459.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="color: #a64d79;">Now, for this weeks hop. I have been paired with Charisma of "<a href="http://cheriesstolenrecipes.blogspot.com/2011/05/egg-pudding.html">Cherie's Stolen Recipes</a>". Well, it was thro' this hop that I discovered her blog.. Guess what, she has lovely recipes.. and the pictures that she takes are stunning.. loved going through your blog Girl !</span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;">I chose Egg Pudding from her space for today.. Simply because, We felt like eating :) and I wanted to try an oven baked version for a while now.. I usually steam it in pressure cooker and it takes a while to get things done.. not that the oven takes any less time.. for some reason it makes things simpler :)</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgtycLPYvulQKw6aRSmVmeJONUW-WshWjMI1WnDe5qMMR9jJfKVJ7_nYyNsICoj9tglh2xjiaMcBoC0SHn4n8GOmvot0lRgY4n-hwL-pDL1MitZY8uLaXkYXLyPmWJZuv9U6j6p2fDTI/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgtycLPYvulQKw6aRSmVmeJONUW-WshWjMI1WnDe5qMMR9jJfKVJ7_nYyNsICoj9tglh2xjiaMcBoC0SHn4n8GOmvot0lRgY4n-hwL-pDL1MitZY8uLaXkYXLyPmWJZuv9U6j6p2fDTI/s640/IMG_0467.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="color: #a64d79;">For the recipe and the steaming kind of preparation, click <a href="http://comeletseat.blogspot.com/2009/08/egg-pudding.html">here</a>.</span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #a64d79;">The Ingredients and the Recipe is the same for both the versions. Only the method of preparation is of course slightly different for baking.. Here is how , I did..</span></i><br />
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<ul>
<li><i><span class="Apple-style-span" style="color: #a64d79;">Preheat the oven for 350 degrees.</span></i></li>
<li><i><span class="Apple-style-span" style="color: #a64d79;">Fill an large flat baking dish with water for an inch or so.. and place the egg pudding vessel in it. </span></i></li>
</ul>
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<i><span class="Apple-style-span" style="color: #a64d79;">So it gets steamed / baked.</span></i></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com27tag:blogger.com,1999:blog-15293720234604008.post-37924463002550663832011-10-14T23:09:00.000-07:002011-10-27T21:28:17.530-07:00BONJOUR SERIES # 5 - BAKED MINI KOTHMIR VADI<br />
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<i><span class="Apple-style-span" style="color: #3d85c6;">Our Guest Blogger today is Kalyani from " <a href="http://itsnotmadrasi.blogspot.com/">Sizzling Tastebuds</a> ". The very first thing that caught my attention in her blog is the name " Its not madrasi " . One could sense her love for Madrasi's when you read her space.. I am from Chennai so, I cannot help but take sides with Kalyani here..</span></i></div>
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<i><span class="Apple-style-span" style="color: #3d85c6;">She is an amazing blogger, I am personally a huge fan of her pictures.. so bold and clear and distinct.</span></i></div>
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<i><span class="Apple-style-span" style="color: #3d85c6;">and very well known for her events.. Her events gave me an opportunity to learn couple of recipes.. and the theme she chooses is something to mention here :) wholly herbal and healthy :) Bravo ! Girl !</span></i></div>
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<i><span class="Apple-style-span" style="color: #3d85c6;">She is a darling friend of mine whom I knew through this amazing world of blogs. She was very thoughtful and considerate to send her post a week in advance and so I could schedule this during the weekend. How wonderful is she ... :) </span></i></div>
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<i><span class="Apple-style-span" style="color: #3d85c6;">Now with no further delay.. I present you Kalyani - in her own words .</span></i></div>
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<span class="s1"><b><i><span class="Apple-style-span" style="color: #a64d79; font-size: large;">Kalyani's Guest Post </span></i></b></span></div>
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<span class="s1"><b><i><span class="Apple-style-span" style="color: #45818e;">Bonjour Series – Guest posting for Jabeen – Baked Mini Kothmir Vadis</span></i></b></span></div>
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<span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">I read somewhere that you meet some people for a reason, some for a season, some for a lifetime! I don’t know which slot blogging falls into – but over the last year since I started my food blog – <a href="http://itsnotmadrasi.blogspot.com/"><span class="s3">Sizzling Tastebuds</span></a>- there has been this inexplicable happiness of meeting new bloggers through events, blogging marathons, blog hops or just through event roundups. I met Jabeen who runs <a href="http://comeletseat.blogspot.com/"><span class="s3">ComeletsEat</span></a> through one such round up, and she was gracious enough to host me on a guest post that runs through her “<a href="http://comeletseat.blogspot.com/2011/09/bonjour-announcing-new-series.html"><span class="s3">Bonjour</span></a>” series. When we got first talking, she asked me to write something about myself, and what got me to cooking – blogging etc.. </span></i></span></div>
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<i><span class="s2"><span class="Apple-style-span" style="color: #8e7cc3;">Well, most of it has been documented in the “<a href="http://itsnotmadrasi.blogspot.com/p/about.html"><span class="s3">About Me</span></a>” page on my blog, but here goes a synopsis: Been from Bangalore all my life, I moved to Mumbai close to a decade ago. A masters in English Literature along with 15 years of professional classical music training more or less sums up my educational background. I love listening to music throughout the day as it helps me de-stress. Having been part of the corporate rat race for the past decade or so, I am on a forced sabbatical to play full time mom to my 6 year daughter now since the past year and half , and I am also teaching a lot of young kids Sanskrit Shlokas (hymns) and classical vocal music </span></span></i></div>
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<i><span class="s2"><span class="Apple-style-span" style="color: #8e7cc3;">I am quite enjoying this sabbatical, and although I am a Learning and Development Specialist and consult for few organisations , plans are on to re-start my career. I enjoy reading and watching stuff on medical inventions, neo classicism, visual art & new technology. Food photography, food styling and newer cuisines have been added to this list now, and I love cooking for people, and loved it ever since I made my first upma in high school for mom and dad when they returned from work. I am blessed with a husband ( a world foodie) who egged me on to start this blog, and my mom who stays with me (they both support and postiviely critiques my journey into the food blogosphere) . If there was a wish I could hitch my wagon to (actually two wishes) , it would be to start a restaurant serving pure saatvic vegetarian food somewhere in the midst of no-man’s land (read Sahara dessert or Arctic ocean) and establish a full fledged research hospital to the treatment of Diabetes and Critical Cardiac care : the Aquarian streak eggs me on to dream on and on , and one day hopefully I will do both, God willing ! </span></span></i></div>
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<i><span class="s2"><span class="Apple-style-span" style="color: #8e7cc3;">Whew ! Guess I could go on and on about myself, but lets get to today’s post. I was spoilt for choice when I had to choose one for Jabeen’s Bonjour series. But today’s post –<b>Mini Kothmir Vadis</b> – is a tribute to the city that has tolerated me for the last decade – Mumbai </span></span></i></div>
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<i><span class="s2"><span class="Apple-style-span" style="color: #8e7cc3;">I have tweaked the dish slightly by grilling after pan frying, but the original recipe calls for deep frying (which is not quite preferred at home) . However, the secret to this dish is fresh , fresh coriander, and loads of it. You can serve it as an evening snack or as part of any Indian Thali. This was honestly my first attempt at making this at home and truth be told, I was very proud of recreating the taste and texture, from what I ate at restaurants / snack stalls sprinkled all over Maharashtra. Don’t let the long list of ingredients dissuade you – most of it is available in any pantry. Local cuisine influences addition of a whole lot of garlic to this dish – however, do adjust the seasonings / masala according to your palate. So, let’s get cracking on this one:</span></span></i></div>
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<span class="s2"><i><span class="Apple-style-span" style="color: #e06666;"><b>Prep time :</b> 20 mins. <b>Cooking and baking time :</b> 20 mins. Makes : About 2 dozen mini Vadis</span></i></span></div>
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<span class="s2"><b><i><span class="Apple-style-span" style="color: #e06666;">Ingredients:</span></i></b></span></div>
<ul>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Fresh coriander – cleaned and sorted – 2 cups (tightly packed)</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Besan (roasted gram flour) – 1 cup</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Rice flour – 1 TBSP</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Slightly sour curd – 1 TBSP</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Green chillies – 2 nos</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Minced garlic – 1 tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Minced ginger – 1 tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Mixed flours – ¼ cup (I used Wheat flour + Jawar flour in equal proportion)</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Roasted peanuts – 3 TBSP (deskinned)</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Roasted poppy seeds – ½ tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Masala powders – each ¾ - 1 tsp : Garam Masala, Red chilli powder, Amchur (dry mango) powder</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Turmeric – ½ tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Asafoetida (hing) – a generous pinch</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Sesame seeds – 1 tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Baking soda – ½ tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Salt – to taste</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Lemon juice – optional – ½ tsp</span></span></i></li>
<li class="li2"><i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="s5"></span><span class="s2">Oil – to fry and for basting.</span></span></i></li>
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<span class="s2"><b><i><span class="Apple-style-span" style="color: #e06666;">Method:</span></i></b></span></div>
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<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">In a large bowl, sieve all the flours one by one. Mix and dry roast them for just 10 seconds in a skillet and transfer it back to the bowl.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Now add dry masala powders, turmeric, salt, green chillies, ginger, garlic and mix well. Add finely chopped coriander to this and mix thoroughly.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Add the deskinned peanuts,poppy seeds, asafoetida, soda and mix well.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Dry roast sesame seeds, slightly crush them and add it to the mix.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Mix curd and lemon juice, whisk well and add this to the bowl. Add very little water and whisk well. The dough should be of adai dosa (thick batter) consistency.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Grease a slightly shallow plate and pour this batter onto this. </span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Steam on high pressure for 20 ( Mine took approx 18 mins)</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Cool completely. Cut into min squares or diamond shapes as you wish to. Meanwhile preheat the oven to 170 deg C.</span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Place the cut pieces carefully in a baking tray (sprayed with oil). Bake for 8 – 9 mins till the outer cover of the vadis turn golden brown. </span></i></span></li>
<li class="li2"><span class="s2"><i><span class="Apple-style-span" style="color: #8e7cc3;">Cool slightly and serve with ketchup / chutney. I served mine with this <a href="http://itsnotmadrasi.blogspot.com/2011/09/how-to-make-green-chutney-for-chaats.html"><span class="s3">Jain style homemade Green chutney.</span></a></span></i></span></li>
</ol>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com13tag:blogger.com,1999:blog-15293720234604008.post-87863224735605352562011-10-07T10:18:00.000-07:002011-10-27T21:28:07.117-07:00BONJOUR SERIES # 4 - KOLKATTA CHICKEN BIRIYANI<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>Hey People.. It is officially fall here., the weather is beautiful.. a bit cold but I am so fond of cloudy sky :) </i></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>and the more exciting thing is I made a few nice friends here.. they all are very sweet and comfy.. and I get to have girls outing all the time.. how fun is that..?? :) </i></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>Today , Our guest blogger is Deepika from "Yummy in the Tummy". She is an adorable sweet girl.. not that I know her personally.. but we have been talking thro' emails and she sounds very bubbly and cheerful.. and guess what., She is moving close to where I stay.. and we planned to meet up :))</i></span><br />
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<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>She shared a picture of her with her beloved ... How sweet is she han?</i></span><br />
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<span class="Apple-style-span" style="font-family: arial; font-size: x-small;"><b><i><br /></i></b></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>Ok, now that we have a face behind the scene.. it seems real and like you really know the person. :) </i></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #8e7cc3; font-family: arial;"><i>Now, that the intro is done, I present you Deepika - in her own words. </i></span><br />
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<span class="Apple-style-span" style="font-family: arial; font-size: x-small;"><b><i> -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------</i></b></span><br />
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<span class="Apple-style-span" style="color: #a64d79; font-family: arial; font-size: large;"><b><i>Deepika's Guest Post</i></b></span></div>
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<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #45818e;"><u><b>Link To My Blog:</b></u></span><br /><a href="http://absolutely-yummy-in-the-tummy.blogspot.com/" target="_blank">http://absolutely-yummy-in-<wbr></wbr>the-tummy.blogspot.com/</a><br /><br /><u><b><span class="Apple-style-span" style="color: #45818e;">A bit about myself:</span></b></u><br /><span class="Apple-style-span" style="color: #c27ba0;">My Name is Deepika Anand. I am happily married to the best guy anyone can ever ask for and am extremely thankful to God for him. My husband is my rock to lean on, my best friend and my guide. He loves to eat different cuisine and I love to cook all of it just to make him happy and proud. I have been cooking since the age of twelve and it is my hobby. I show my love and affection to people through my food. Currently I am pursuing my Masters In Taxation at San Francisco, California.</span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #c27ba0;"><br /></span><span class="Apple-style-span" style="color: #45818e;"><u><b>My Likes and Dislikes:</b></u></span><br /><span class="Apple-style-span" style="color: #c27ba0;">Biryani - I am obsessed with this dish. I would easily give it the "No 1" dish in the world award. I like to try to make different types of Biryani at home. I also like any dishes made of rice. Curd rice with different kinds of pickles and potato fry is my favorite too. I also enjoy "Soul food" or "Southern food" found in the southern states of USA.</span><br /><span class="Apple-style-span" style="color: #c27ba0;">Sweets - I dont know why but I dont have a sweet tooth. I can tolerate cakes, cookies and chocolates but only a small piece or so. I do not like hot beverages either like tea, coffee etc.</span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #c27ba0;"><br /></span><span class="Apple-style-span" style="color: #45818e;"><u><b>How did I come across Jabeen's corner?</b></u></span><br /><span class="Apple-style-span" style="color: #c27ba0;">I came across Jabeen's corner through Food Blogger's Cafe on Face book. This is my first experience as a guest blog ever and I am happy to be featured in Jabeen's page. "The personal touch" is a good idea as it gives the readers a glimpse of the face behind the recipe. Keep it up Jabeen. Now I am a happy follower of your blog. Love your recipes.</span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #c27ba0;"><br /></span><span class="Apple-style-span" style="color: #45818e;"><b><u>My Signature Dish:</u></b></span><br /><span class="Apple-style-span" style="color: #c27ba0;">My signature dish is called "Kolkatta Chicken Biryani" I am a big biryani addict and by far this is one of my most favorite one. This biryani evolved from the Lucknow style when Wajid Ali Shah, the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj. But he did not forget bringing his personal Chef with him as he was very particular about his food. The recipe then spread all over the city and the poor people substituted meat with potato. Later on that became an iconic difference in Calcutta Biryani, though meat is also served along with it. In addition, Kolkatta biryani is much lighter on spices than compared to other Biryanis.<br /><br />This dish reminds me of the four years that I spent in Kolkatta in my early teens. It reminds me of the friendly laid back people, the lazy pace, old buildings, Durga pooja, Strikes, Metro Rail and the countless sweet/roll/chap shops and Jhalmuri/Puchka wallas at every nook and corner of the city. I love the Biryani from "Shiraj" (an extremely old and famous joint) at Kolkatta and I tried and tried for years to perfect it. I finally did and here is the recipe: </span></i></span><br />
<span class="Apple-style-span" style="font-family: arial;"><i><span class="Apple-style-span" style="color: #c27ba0;"><br /></span><span class="Apple-style-span" style="color: #45818e;"><b><u><span style="line-height: 14px;">Ingredients:</span></u></b></span><b><u><span style="line-height: 14px;"><br /></span></u></b></i></span><br />
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="line-height: 14px;">4 cups Basmati (soaked in warm water for 30 minutes)<br />1lb Potato<br />2 Tomatoes<br />2 medium Onions (slit lengthwise)<br />6 Green Chillies<br />1 bunch of Cilantro Leaves<br />1/2 bunch of Mint Leaves </span><span style="line-height: 14px;"><br />1-2 tbs Rose water or kewra water</span><br /><span style="line-height: 14px;">Salt to Taste<br />1/4 cup warm milk<br />1 Lemon<br />Ghee</span></span><span style="line-height: 14px;"><br /></span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;"><u><b><span style="line-height: 14px;">For Marinating:</span></b></u></span><b><span style="line-height: 14px;"><br /></span></b></i><br />
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<i><span style="line-height: 14px;"><span class="Apple-style-span" style="color: #c27ba0;">2 lb Chicken (always use chicken thigh for biryani as the meat is red and will be tender and full of flavor when cooked)<br />4 tbs Plain Yogurt<br />Salt to taste<br />1 tsp Garlic Paste<br />2 tsp of Ginger Paste<br />1 tsp of Red Chilli Powder<br />4 tbs lemon juice</span></span></i><br />
<i><span style="line-height: 14px;"><span class="Apple-style-span" style="color: #c27ba0;"><br /></span><u><b><span class="Apple-style-span" style="color: #45818e;">Whole Spices:</span></b></u></span><u><span class="Apple-style-span" style="color: #45818e;"><br /></span></u><span style="line-height: 14px;"><b><br /></b></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="line-height: 14px;">8 small Cardamoms<br />4 big black Cardamoms<br />10 Cloves<br />10 pieces of Black Peppers corns<br />1 tsp Cumin (Shahi Jeera)<br />1 Cinnamon Stick<br />2 Bay Leaves<br />10- 15 pieces of raisins<br />2 tsp of Saffron</span></span><span style="line-height: 14px;"><br /></span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;"><b><u><span style="line-height: 14px;">Method:</span></u></b></span><b><u><span style="line-height: 14px;"><br /></span></u></b></i><br />
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<span style="line-height: 14px;"><i><span class="Apple-style-span" style="color: #c27ba0;">Chop chicken into small pieces (big pieces where there is thigh bone). Mix together all ingredients mentioned for marinating. Cover the marinade and set aside for a minimum of 4hours.<br /><br />Take the sliced onions fry it in ghee until its light brown (add a pinch of sugar for caramelization). Add all the spices (except raisins and saffron) and sauté. Then add the chopped tomatoes and fry this until the water is dry and ghee leaves the side. Add the meat along with the marinade and fry it again for 10 minutes. Then add the raisins to the mix. Add some water and cook on medium-low flame until the meat is cooked.<br /> </span></i></span></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="line-height: 14px;">Mean while Peel the potatoes and cut them into large chunks. Boil them until they're half cooked. Fry it in ghee with turmeric powder and salt. Set the chunks aside.</span><br /><span style="line-height: 14px;"><br /></span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="line-height: 14px;">Separately soak Rice in warm water for 20-30 mins. Remove water from Rice and after its dry sauté it in a pan with some ghee. Now add 2 pieces of cloves, a pod of cardamom, a bay leaf and salt to the mix and put it in the rice cooker. Use 5 cups of water for 4 cups of rice. Make Sure that rice has to be 3/4th cooked and not totally cooked. When the rice is ready set it aside.</span><br /><span style="line-height: 14px;"><br /></span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="line-height: 14px;">At the end when there is only thick gravy and meat left in the mix, </span> Add the fried potatoes and chopped mint leaves and mix well.<span style="line-height: 14px;"> sprinkle the kewra or rose water on it mix. </span><br /><span style="line-height: 14px;"><br /></span>Take a thick bottom vessel, apply ghee to the entire inner surface of the vessel. First put a layer of rice then add a layer of the masala then again add another layer of rice and then again another layer of masala and so on. The last layer should be rice. Heat ghee and pour all over the last layer of rice. Pour saffron soaked in milk all over the rice. On the gas keep a tawa and then place the biryani vessel on top of it. Cover tightly and keep some weight on the lid so that no steam can escape. Keep on slow fire for 5-7 minutes or till aroma starts spreading from the vessel. Your dum biryani is now ready to eat.<br /><span style="line-height: 14px;"><br /></span></span></i></div>
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<span style="line-height: 14px;"><i><span class="Apple-style-span" style="color: #c27ba0;">Calcutta Biryani is generally not served with raita. So serve with Kushka. Serve hot immediately as rice tends to get dry as you delay.</span></i></span></div>
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<span style="line-height: 14px;"><br /></span></div>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com14tag:blogger.com,1999:blog-15293720234604008.post-88161285592438174972011-09-30T11:04:00.000-07:002011-09-30T13:49:19.125-07:00BONJOUR SERIES # 3 - CHANNA MASALA<br />
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<span class="Apple-style-span" style="color: #76a5af; font-family: Arial; font-style: italic; white-space: pre-wrap;">I am happily running the third week of this series.. and I should say, it looks like a success.. :)) Today, Our Guest Blogger is Sangeetha from " <a href="http://sangeethaskitchen.blogspot.com/">Typical Indian Cooking</a> " .. She runs this beautiful blog with all her passionate recipes.. and manages so well with two loving and naughty toddlers at home.. </span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">She is a very passionate and sweet person.. the reason I used the term "sweet" is because she relates so much to that term.. :) She has genuine approach and so truthful in all her actions.. I knew Sangee thro' blogging but sure doesn't feel like it.. we been like nice friends :))</span></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;"><br /></span></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">When I called Sangee for this event, She had no second thoughts.. She agreed right away, and agreed to send the post asap and She did ! Thank you Darling ! U r the Best :))</span></span><br />
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<span class="Apple-style-span" style="color: #76a5af; font-family: Arial; font-style: italic; white-space: pre-wrap;">Now, I present you Sangeetha - in her own words..</span></div>
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<span id="internal-source-marker_0.24464121274650097" style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-size: x-small;"> </span>I am so excited to write this post for Jabeen's Bonjour event, as this is my first guest post and really more happy to share my signature recipe for Jabeen's readers and fellow bloggers. Like Jabeen said this is something more than a guest post not only the signature recipe, she wants some more things also to be shared here in this post. Here we go,</span></span><br />
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<span style="background-color: transparent; color: #9420a0; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A bit about myself...</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-size: x-small;"> </span> I am a home maker and also love n proud to be so. I love any kind of handwork and I am skilled in cooking, fabric painting, drawing, finger tip rangoli etc. My cooking career started 11 years(college) back and still like to learn n experiment more. Though I live thousand miles away from my country I am a Typical Indian Woman..exactly like my Grand mom, use to wake early by 6-6.30am ...mostly start my day's work only after bathing...always I cook Typical (south) Indian recipes but also like other recipes from world cuisine...learning baking also.</span></span><br />
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<span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-size: x-small;"> </span>To me my likes n dislikes are same. I love any kind of sweets n chocolates. I use to finish1/4 kg halwa in one go...will finish 1Kg chocolate cake within 2 days.palkova, pedas, gulad jamun, rasamalai are my favorite sweets. Dairy milk chocolates are my fav chocolates...During my school days, daily I use to have mini bar I don’t miss even a day. But after my PCOS problem...Doctor advised not even to touch any sweets, chocolates, cakes, ice creams n any fat foods n I totally stopped eating all sweets n chocolates. And also I got gestational diabetes in both my pregnancies n I am type 2 diabetes risk patient. So Till now I won't even add sugar to my milk, very rarely will have sweets n cakes. Poor me :(</span></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-size: x-small;"> </span> Simply through my fellow blogger Prabha. The first post I read in her space was, POPeYes @ HKIA...I enjoyed reading her post and I was totally impressed by her style and presentation.Then left a comment along mine.. the next day She visited mine and again impressed me a lot with her sweet words n joined my site.. from that day till now she never forgets to leave a comment or praise me... I remember once, She visited me after a very long time and left comment for my last 8 posts in one day.. h sweet right..? Thats all so encouraging and also for the first time I got bunches of awards from her only... they are all booster tonic for me... now we became good friends beyond blogging.. thanks to this wonderful blogging world which had introduced so many good hearts to me..Coming to her recipes... re very light and healthy one..if u want yummy and healthy, low fat or oil free recipes n here is the right place isn't?? And till now I won't miss any of her post. Hope to see more n more from her :)</span></span><br />
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<img height="403px;" id="internal-source-marker_0.24464121274650097" src="https://lh5.googleusercontent.com/o23TJRCoI9J2LfVDcLmbTwuJfQHF-pHtMXnfKcxH8Hl91dyDMR8raMrwGBZak41n9OBcNcyjnOfc9v3yd16Wkjn0q2rLq-aLdL2MqwQzjbRI-u9ihJM" width="532px;" /></div>
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<span class="Apple-style-span" style="color: #76a5af;"><span id="internal-source-marker_0.24464121274650097" style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here I am going to share one of my signature recipes </span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">" Channa Masala"</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> which I learnt from my neighbor aunty. This recipe is so special to me in so many ways. I was so confused to choose one best recipe of mine...so I thought to get suggestions from my hubby n mom. When I asked my hubby for my signature recipe, without taking time he replied "Chapathi n Channa" and mom also replied the same one.</span></span><br />
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<span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">I never go wrong with this recipe even when I made this in huge for our family gatherings...The taste remains the same n so good and decided to share for my guest post. Channa masala will be everyone's favorite and everyone have their own recipe. .Here's my unique style of making channa Masala...</span></span></div>
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<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Channa/Garbanzo beans 1 and 1/2 cup(cooked)</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Onion 3 medium(white or yellow onions)</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Tomato 4 medium</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Chilli powder 1 tsp</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Garam masala/Channa masala powder 2 tsp</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Sugar 1/4 tsp</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Tomato Ketchup 1 tbsp or less.</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Fennel seeds 1/2 tsp</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Cilantro handful(finely chopped)</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Oil 6-7 tbsp</span></span></li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Salt to taste</span></span></li>
</ol>
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<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">Method</span></span></div>
<div style="background-color: transparent;">
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div style="background-color: transparent;">
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; font-style: normal; font-weight: normal; white-space: normal;"></span></span><br />
<div style="background-color: transparent; text-align: center;">
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; font-style: normal; font-weight: normal; white-space: normal;"><img height="480px;" id="internal-source-marker_0.24464121274650097" src="https://lh4.googleusercontent.com/4KwaaEptv9QbbcpbUVfhYsvRW07YXQWAjN4BLaZMKJwHgZ8xDir7Q92M_6fhQEqGBOxussuYsuupEk9J-F1gtmdkpKybWrsTuIhFXLaCeyk5cPW08-A" width="600px;" /></span></span></div>
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; font-style: normal; font-weight: normal; white-space: normal;">
</span></span><br />
<div style="background-color: transparent; text-align: center;">
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; font-style: normal; font-weight: normal; white-space: normal;"><br /></span></span></div>
<span style="background-color: transparent; color: #c00000; font-family: Arial; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; font-style: normal; font-weight: normal; white-space: normal;">
</span></span><br />
<div style="background-color: transparent;">
<ul id="internal-source-marker_0.24464121274650097">
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Take about 2 tbsp of cooked channa and put in a blender n grind coarsely n keep aside.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Grind onion separately to a smooth paste n keep aside</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Blend the tomatoes also to a fine paste n keep aside.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Heat oil in a non stick kadai, add fennel seeds and allow to splutter and then add onion paste and saute in low-medium heat till the raw smeel leaves.(app. 8-10 minutes)</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Then add the tomato paste and cook till oil starts leaving the sides of the kadai.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">After that add, coarsely ground channa and mix well and add chilli n garam masala powder stir fry for a minute.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Then add tomato ketchup and sauté for a minute.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Now add the cooked channa n saute for a minute and add enough water n salt .mix everything well and bring the channa masala mixutre to boil.</span></span></li>
</ul>
<div style="text-align: center;">
<div style="background-color: transparent;">
<img height="325px;" id="internal-source-marker_0.24464121274650097" src="https://lh4.googleusercontent.com/0pu5Ov2dNeFxKQ8LLT-9vTZX9XdHWpKSO4DkbJk8DzFzheAnvC8jlrT1MlIe2k1-75aU9155j7eNsAhguK4VGb_8PvquQRly5OaXwRwEOIg_gv2PwZY" width="600px;" /></div>
<div style="background-color: transparent;">
<span class="Apple-style-span" style="font-family: Arial; font-size: 13px; font-style: italic; white-space: pre-wrap;"><br /></span></div>
<div style="background-color: transparent;">
<span class="Apple-style-span" style="font-family: Arial; font-size: x-small;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i><br /></i></span></span></div>
</div>
</div>
</div>
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<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"></span></span></div>
<div style="background-color: transparent;">
<ul id="internal-source-marker_0.24464121274650097" style="font-family: Times; font-style: normal; white-space: normal;">
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Once it starts boiling add sugar and stir well and simmer till the oil from the masala starts leaving the kadai.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">Lastly add handful of finely chopped cilantro and mix well.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-style: normal; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #76a5af;">That’s it...Very delicious mild sweet, mild sour n mild spicy channa Masala ready to serve.</span></span></li>
</ul>
</div>
<div style="background-color: transparent; text-align: center;">
<img height="422px;" id="internal-source-marker_0.24464121274650097" src="https://lh3.googleusercontent.com/ijdH9wkeas6yQRoCO9ealdaiFPLc6z7x3tpWaix7MG1Tsfr7pRKLLX3kNKqHfplA1ic2zU9M5JpY9atxgn8-l7jFU68CB_9gtOJByLibIcVhyX_lShU" width="564px;" /></div>
<div style="background-color: transparent; text-align: center;">
<br /></div>
<div style="background-color: transparent; text-align: center;">
<div style="background-color: transparent;">
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Arial; font-size: 13px; font-style: italic; font-weight: bold; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">Notes</span>:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Arial; font-size: 13px; font-style: italic; font-weight: bold; white-space: pre-wrap;"><br /></span></div>
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-size: 10pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Don't use red onions for this curry since it is strong in flavor it took more time to cook n also your curry will be strong onion flavored.</span></span></div>
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Use Roma/Bangalore tomatoes for this curry.</span></span></div>
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Use the cooked channa water to the curry instead of adding plain water.</span></span></div>
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of orange food color can also be added to get attractive color.</span></span></div>
<span class="Apple-style-span" style="color: #76a5af;"><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: left;">
I used MTR channa masla powder for this curry.. </div>
</span><span style="background-color: transparent; font-family: Arial; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: left;">
Hope you all like this recipe and try this at your home...Thank you!!!</div>
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Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com22tag:blogger.com,1999:blog-15293720234604008.post-45634011894885863652011-09-28T21:49:00.000-07:002011-09-30T11:05:10.859-07:00SAVORY PONGAL / VEN PONGAL<i><span class="Apple-style-span" style="color: #6fa8dc;">Good Evening People, Today.. We will be hopping for week 5 of "<a href="http://ticklingpalates.blogspot.com/2011/07/announcing-blog-hop-wednesdays.html">Blog hop Wednesdays</a>" . To know how is hoping with us, Please Click <a href="http://ticklingpalates.blogspot.com/p/blog-hoppers.html">here</a>.</span></i><br />
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<span class="Apple-style-span" style="color: #6fa8dc;"><i>Ahh.. I am having this writers block, have no words to type.. so empty-headed.. Does it happen to anyone..? when u <strike>want to</strike> have to write something, and get struck in a line for a really really long time.. </i><i>When it happens to me , I end up not writing or I revisit again after eating something :) and the best part, it works for me !! So, now I am off to a big scoop of Vanilla Bean Ice Cream.. YAY !!</i></span><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">Oh ! Yup. It feels much better now. To be honest, since the weekend.. I have been looking for excuses only to get a nice scoop of ice cream. Yea yea, I know, I am so Bad ! ok, now let me stop with my rambling and get to the post.. </span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;"><br /></span></i><br />
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<i><span class="Apple-style-span" style="color: #6fa8dc;">I am paired with <a href="http://vardhiniskitchen.blogspot.com/">Vardhini</a> for this weeks hop.. She has a beautiful blog, and when I say beautiful, I mean it ! The first thing about her blog that struck me is the color she is used for her blog.. Black and Orange combination mostly.. and I love this duo.. and of course, the pictures are crystal clear and with utmost creativity.. I mean the properties in the pictures together is a real treat. Do visit her space and enjoy the bliss.. :))</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROrFHG5OJJYJnOU-rJptlcGcnl6nyB-GUvWcxu3dCeVmiVxPzokBo0W7bGYRyAxE2ll3kzWC-65VUlOxYFZ1eXATPReqHu55SibeRCq4SWbQSnap1YGT0gxKo1G-mZy6y_u0nwgi1al8/s1600/IMG_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROrFHG5OJJYJnOU-rJptlcGcnl6nyB-GUvWcxu3dCeVmiVxPzokBo0W7bGYRyAxE2ll3kzWC-65VUlOxYFZ1eXATPReqHu55SibeRCq4SWbQSnap1YGT0gxKo1G-mZy6y_u0nwgi1al8/s640/IMG_0452.JPG" width="640" /></a></div>
<i><span class="Apple-style-span" style="color: #6fa8dc;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #6fa8dc;">I enjoyed the beautiful ride of going thro' Vardhini's space... and finally settled on one dish. My ever favorite Pongal. The reason I chose to make this dish is simply because its been really long time since we had this.. and hence used the hop as an excuse to eat this carbo food for dinner.. with the perfect sambar. Now lets get to recipe, my version..</span></i><br />
<i><br /></i><br />
<i><b><span class="Apple-style-span" style="color: #a64d79;">Ingredients</span></b></i><br />
<i><br /></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Basmati Rice - 1 cup</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Moong Dhal - 1/2 cup</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Ginger - 1 inch [finely chopped]</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Green Chillies - 2 no.</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Cumin Seeds - 1 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Curry Leaves - 1 stalk</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Oil - 1tbsp</span></i><br />
<i><span class="Apple-style-span" style="color: #76a5af;">Salt - as needed</span></i><br />
<i><br /></i><br />
<i><b><span class="Apple-style-span" style="color: #a64d79;">Preparation</span></b></i><br />
<br />
<ul>
<li><i><span class="Apple-style-span" style="color: #76a5af;">Pressure cook basmati rice, moong dhal and finely chopped ginger with 4 cups of water.. and add sal and mash it nicely.. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #76a5af;">Heat oil and splutter cumin seeds, green chillies and curry leaves.. and pour the seasoning into the pressure cooked mixture. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #76a5af;">Serve hot with Vada and Sambar :))</span></i></li>
</ul>
<div>
<i><b><span class="Apple-style-span" style="color: #a64d79;">Tips & Tricks</span></b></i></div>
<div>
<i><br /></i></div>
<div>
<i><span class="Apple-style-span" style="color: #76a5af;">1] Adjust the water according to your desired consistency. If the mixture gets dry after adding the seasoning, add some hot water to it.. </span></i></div>
<div>
<i><span class="Apple-style-span" style="color: #76a5af;">2] One can add any kind of seasoning u want.. cashews, raisins.. The richer the better.. :))</span></i></div>
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<i><br /></i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com21tag:blogger.com,1999:blog-15293720234604008.post-80282794107734621682011-09-23T00:35:00.000-07:002011-09-23T17:43:35.517-07:00BONJOUR SERIES # 2 - PANEER LAJAWAB<i><span class="Apple-style-span" style="color: #8e7cc3;">Hey Everyone, Hope u all had a great week.. At least , I know my week was crazy busy.. I was so much waiting for the weekends.. We have a new restaurant picked out so would try em' out.. wink wink :)) </span></i><i><span class="Apple-style-span" style="color: #8e7cc3;">As u all know, that I am a last minute person.. there is no much surprise that I am writing this post now @ almost 11.40 pm and I am hoping to post this by 12.00 am.. if not a little later ! </span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">And here is an exciting announcement - For this series, I will be selecting a </span><span class="Apple-style-span" style="color: #e06666; font-size: large;">winner</span><span class="Apple-style-span" style="color: #8e7cc3;"> randomly at the end of this year.. and will be awarded !! The prize, will be published in my Series # 3 Post. I decided to have this random pick done quarterly from January.. YAY !! Hope u all fun reading and knowing our guest bloggers.. </span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Today's guest is our famous Priya Sreeram , Oh come on, u guys have to know her.. She owns the flaming hot space "</span><a href="http://eq-myblog.blogspot.com/"> <span class="Apple-style-span" style="color: #e06666;">Bon Appetit</span> </a><span class="Apple-style-span" style="color: #8e7cc3;">". She is a very warm and friendly person.. a super mom of 2 blessed kids.. I bet she is a great wife and a very wonderful friend.. We started chatting on face book and went on and on and on.. turns out we had lots of common grounds. :) </span></i></div>
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<span class="Apple-style-span" style="color: #8e7cc3;"><i>I started talking to Priya about the event way before it was even announced.. She did not take much time to sign up gracefully.. </i><i>and actually, She was the one who asked me to make it a weekly event.. Thanks to Her.. Now I at least show my head here once a week.. :)) She managed to write a post for me while travelling.. and also gave it to me a week advance to the date.. Thank you Darling ! for that :)</i></span></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Ok, now with no further talk.. I present you Priya Sreeram - in her own words..</span></i></div>
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<i><b><span class="Apple-style-span" style="color: #45818e; font-size: large;">Priya Sreeram's Guest Post </span></b></i></div>
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<i><span id="internal-source-marker_0.8651169885415584" style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">The world of food blogging is one happy heaven to be in ---- introduction to new cuisines, virtual feasting of many lip-smacking recipes and most importantly culmination of good friendships. Jabeen & I hit it off from our very first chat and this virtual friendship promises to be a blazing tale of Jai & Veeru aka Sholay :P.I first landed in Jabeen's corner after a sweet comment left by her in one of my posts & I am glad to have come across her space which not only boasts of tasty array of dishes but also tries to bring in a healthy dimension to cooking. This combined with the efforts she takes to bring all the foodies under one roof either in the form of FOOD COURT page @ Facebook or by announcing events, Jabeen 's inspiring....</span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I was elated when she invited me to be a part of her new event where the bloggers had to share their signature dishes as well as their heart & hearth experiences; a perfect platform for me to let u all have peek-a-boo in to my world--- :)</span><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I am a happy homemaker with 2 kids and one bigggg fussy kid (my dearest hubby of course). Though I have a degree in accounting, I put my career on hold to bring up kids. Getting back to work is an option in the future but I have no regrets with this longgggggggg sabbatical. My affair with the apron & knife began (10 yrs ago) after marriage and it was not a happy start.Anyone who knows me well will remember me as the person who did not like cooking.Even making tea was a huge task for me & everyday cooking was a challenge. All changed slowly n steadily when I truly learnt that the way to my man's heart was also through his stomach and from then on there was no looking back.The food blog which happened at a time when I had a few very turbulent storms to weather was also instrumental in turning me in to a decent baker !</span><span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My ramblings apart, the dish I present today is Paneer Lajawab - this is the dish that my hubby cooked for me the very first time after marriage. Since then,this dish is part of any special occasion and as much I do justice to this dish, I like it better when my hubby cooks the same. I named the dish lajawab because it is truly tasty & yum. Succulent pieces of paneer (cottage cheese) are stuffed with a mix of nuts & pomegranates and after bathing in a coat of chickpea flour/besan are deep fried.They are then dropped in a rich gravy of cashews,onions & tomatoes and the medley is an amazing treat to senses. The dish requires time & it is not one of those quick to rustle-up treats, but the taste that hits your palate makes it worthwhile.</span></span><span style="background-color: transparent; color: black; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></i><br />
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<img height="479" id="internal-source-marker_0.8651169885415584" src="https://lh3.googleusercontent.com/qWIZxmQekkQTko9cYlguKXqZY7Xv0OgGdUfp-LBlU8VGh7gOYaz6ijekDRhuXCpTZgNiJB5slfTduCA6mm0wfJRqt5M_jsyMlRWolhEprD83GzgJ5qQ" width="640" /></div>
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<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
<i><span class="Apple-style-span" style="color: #674ea7;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">What's in it :-</span></span><span class="Apple-style-span" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
<i><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">The Star Ingredient:----</span></span></i><br />
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<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Cottage Cheese/Paneer - 300 grams (washed well & cut in to chunky rectangles)</span></span></li>
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<i><span class="Apple-style-span" style="font-style: normal;"><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">For the Gravy :-</span></span></span></i><br />
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<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Onion - 3- large- finely chopped</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Shallots - 10 to 12- pureed</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Tomatoes - 3 -medium sized - pureed</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Garlic - 10 to 12 pods - crushed with mortar & pestle</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Ginger - a big piece - crushed with mortar & pestle</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Green Chillis- 4 to 5 - to taste - crushed with mortar & pestle</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Red Chilli Powder - 1 tbsp - to taste</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Garam Masala - 1 1/2 tsp</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Turmeric Powder - 1 tsp</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Salt - to taste</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #c27ba0;"><a href="http://eq-myblog.blogspot.com/2010/09/date-tamarind-chutney.html"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dates & Tamarind Chutney</span></a><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - 1to 2 tbsp</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Coconut Milk - 150 ml</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Olive oil - 2 tbsp</span></span></li>
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<i><span class="Apple-style-span" style="font-style: normal;"><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">For the batter :-</span></span></span></i><br />
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<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Chickpea Flour/Besan - 1 small cup - as required</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Red Chilli Flour - 1 tbsp - to taste</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Salt- to taste</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Turmeric Powder - 1/2 tsp</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Asafoetida- a generous pinch</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Water - as required</span></span></li>
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<i><span class="Apple-style-span" style="font-style: normal;"><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">For the filling :-</span></span></span></i><br />
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<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Nuts - mix of cashews,raisins,walnuts,almonds,dates,dry figs - chopped- as required</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Pomegranate - a handful</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #c27ba0;"><a href="http://eq-myblog.blogspot.com/2010/09/date-tamarind-chutney.html"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dates & Tamarind Chutney</span></a><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- as required</span></span></li>
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<i><span class="Apple-style-span" style="font-style: normal;"><br /><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #674ea7;">For the garnish :-</span></span></span></i><br />
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<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Fried Nuts - Cashews & walnuts - optional</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Pomegranates -as required</span></span></li>
<li style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Coriander leaves- a few sprigs - finely chopped</span></span></li>
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<i><span class="Apple-style-span"><br /><span class="Apple-style-span" style="color: #674ea7; font-style: normal;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Oil- for deep frying</span></span><span class="Apple-style-span" style="color: #c27ba0; font-style: normal;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span class="Apple-style-span" style="color: #c27ba0; font-style: normal;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span class="Apple-style-span" style="color: #674ea7; font-style: normal;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">How:-</span></span><span class="Apple-style-span" style="color: #c27ba0; font-style: normal;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Keep all the ingredients ready. In a kadai.wok/pan, add oil & let the finely chopped onions & pureed shallots saute well. The mix of onions & shallots gives the dish a fine balance. As the mix turns translucent, add the crushed garlic & stir fry. The kitchen buzzes with the wafting garlick y aroma and it’s pure bliss.Now add the crushed ginger & green chillis and saute for a few minutes. Tip in the pureed tomatoes and let it cook well. Add little water if the mix becomes too dry. Once the tomatoes are cooked, add the salt & spice the mixture with garam masala, red chillis, turmeric powder & salt. Add the </span><a href="http://eq-myblog.blogspot.com/2010/09/date-tamarind-chutney.html" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dates & tamarind dip</span></a><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">to the mix. This gives a wholesome taste to the gravy as the fuse of flavours blend.Finally round it up with the creamy coconut milk and let the mix simmer to the required consistency.</span><br /><span class="Apple-style-span" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Get the batter ready by mixing the chickpea flour with salt,red chilli powder,turmeric powder & asafoetida. Add the required water to get the semi-solid batter.</span><br /><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the meanwhile mix the nuts & pomegranates for the filling and set aside.</span><br /><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make a slit in to the paneer as shown and apply the </span><a href="http://eq-myblog.blogspot.com/2010/09/date-tamarind-chutney.html" style="color: #c27ba0;"><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dates & Tamarind Chutney</span></a><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #c27ba0; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and fill it with the nuts & pomegranate mix. Gently drop in to the batter & coat well. Deep fry it in oil till both sides are golden brown.</span></span><span style="background-color: transparent; color: black; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></i></div>
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<i><span style="background-color: transparent; color: black; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></i><br />
<i><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">Finally assembling the mix;- In a serving bowl, place the fried beauties and add the gravy all over. Garnish it with fried nuts,pomegranates & chopped coriander leaves. Mix well & Serve hot with rotis/bread/rice.</span></span></i></div>
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<i><span style="background-color: transparent; color: black; font-family: 'Trebuchet MS'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></i><br />
<i><span class="Apple-style-span" style="color: #c27ba0;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I</span><span style="background-color: transparent; font-family: 'Trebuchet MS'; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> once read that Food, like a loving touch or a glimpse of divine power has the ability to comfort- so cook with all the love & serve with Zest. Enjoy your meal always ! Love & Cheers</span></span></i></div>
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<span class="Apple-style-span" style="color: #45818e;"><b><i>Have a Great Weekend Everyone !!</i></b></span></div>
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<span class="Apple-style-span" style="color: #45818e;"><b><i>Jabeen</i></b></span></div>
Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com31tag:blogger.com,1999:blog-15293720234604008.post-63389081882419697082011-09-16T00:39:00.000-07:002011-10-01T01:48:46.898-07:00BONJOUR SERIES # 1 - KABSA<i></i><br />
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<i><span style="background-color: transparent; vertical-align: baseline;"><span class="Apple-style-span" style="color: #c27ba0;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="white-space: pre-wrap;">I am here posting the </span></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">inaugural post for my new series - Bonjour ! I started this to be a biweekly series.. but happily, the responses were really overwhelming , so decided to turn it to a weekly series :) YAY !! Good for Me !! </span></span></span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0; font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">For this weeks post.. Our Guest Blogger is Jehanne from " <a href="http://www.thecookingdoctor.co.uk/">The Cooking Doctor </a>". She really is a cooking Doctor. A surgeon by profession, I ought to admit that I have thought "How on Earth does She have time to manage a wonderful blog".. not just any blog people, a truly professional blog. She writes very clearly, Pictures are out the roof, and the dishes are authentic and fancy too.. I am just so in love with her space.. :))</span></span></i></div>
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<i><span style="background-color: transparent; vertical-align: baseline;"><span class="Apple-style-span" style="color: #c27ba0; font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">I knew her out of no where.. :) I don't exactly remember where we began to know each other.. but was hooked instantly.. or I vaguely remember, the "Tea Pot" giveaway she had when I discovered her blog.. I badly wanted to win and used to check her space every single day until she published the Winner, which was not me :( We became good friends from there on ..</span></span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0; font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">I have been having this thought of guest post series from long time.. but Jehanne triggered things.. by her willingness and enthusiasm to write.. She was so sweet to take some time out of her busy schedule and do all the write up , I asked her to .. Thanks Darling !!</span></span></i></div>
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<i><span class="Apple-style-span" style="color: #c27ba0; font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">She came up with so many dishes when we started of things.. but then settled, for her ever loving dish Kabsa.. which is the guest post for today.. Ladies and Gentlemen, I present you Jehanne in her own words....</span></span></i><br />
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<span class="Apple-style-span" style="color: #c27ba0; font-family: Arial; font-size: large;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i>________________________________________________________________________</i></span></span></div>
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<i><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="color: #8e7cc3; font-size: large; white-space: pre-wrap;"><b>Jehanne's Guest Post</b></span></span></i></div>
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<i><img height="368px;" src="https://lh3.googleusercontent.com/hXrKboJqXAOb0J5bDJ6VMJFWMb-zZY4c5_BTQ_FMqReQvcsFfs9naAq3ZY5qbzlXSMp-4Vi1a_3ygv91CP0UB5qBx938XyHDkOX1bwYRfzUh6NSqDdY" width="554px;" /></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">When I first entered the blogging world, which was really recently, I came across Jabeen's corner, a lovely site with a fabulous event of Iftar Nights. That first click and I was hooked on her site until now, not only Jabeen shares the same healthy eating ethos being a dietitian, her effort to congregate foodies all over the world to contribute recipes for Iftaris through her special event really amazed me. That first click was also a beginning of a new friendship for us , albeit a virtual one for the moment. </span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">I was more than honoured to do the first guest post for Jabeen and although we both share the love for agar-agar, I thought Jabeen deserves something special, something exotic that befits her and her lovely blog. As Jabeen is probably more of a specialist on Indian food than me, I thought I would cook something Middle Eastern instead, my signature dish of Chicken Kabsa that has found its way in our ancestral home for all the special occasions, birthdays and family gatherings. What better way to celebrate Eid with Jabeen's readers than the fabulous Chicken Kabsa, the exotic dish that befits the royals. Jabeen has also requested me to do some little snippets about myself, so here goes...</span></span></i></div>
<i><span class="Apple-style-span" style="color: #674ea7;"><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;">1. A bit about myself, personal and professional.</span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">I have always been passionate about food, having seen my mother cooking and baking professionally. Our house was always filled with aroma of freshly baked breads in the morning, nice cinnamon flavoured teacakes for our chai time and dishes of the world for dinner parties. I grew up with no specific regional cuisine in particular, which makes it very adventurous and I learned more about food and cooking through my passion for travelling. Cooking later became a necessity during my uni days and subsequently after I embarked on my surgical career, cooking becomes my therapy as well as my way of entertaining friends and family after work. I love the science of baking, as it always results in wonderful creations. Though I would not trade in my scalpel just yet, this brief period of maternity leave also gave birth </span></span></i><i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">to TheCookingDoctor blog, where I put in my anecdotes from the various fusion cuisines we have at home.</span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;">2. My likes and dislikes</span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;"><br /></span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">I love chocolates, and who doesn't? A great cup of espresso in the morning with some homemade granola and yogurt really kick starts my day, and I could not think of any vehement dislikes, when it comes to food. I am a big fan of anything homemade, from knitting booties for my baby up to conserving fruit jams and preserves in summer, which is now the annual ritual in our family.</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;">3. How did I come across Jabeen's Corner</span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">It was Jabeen's Iftar event that bowled me over, such creative ideas and what a lovely way to congregate altogether for the holy month of Ramadhan. There is no turning back. Jabeen's awesome food keeps me going there for more!</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;">4. My signature dish</span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #e06666;"><br /></span></b></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">Chicken Kabsa has been one of my favourite, fool proof dish that I cook time and time again. Originally a dish of the Gulf, this is one dish that would definitely be on our kitchen table for family gatherings, special occasions or just because. There are many variations of al-Kabsa, but I shall stick to my mom's recipe here for Jabeen's readers as I think this is the best:-)</span></span></i></div>
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<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #134f5c;">Chicken Kabsa</span></span></i></div>
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<i><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #c27ba0;">serves 6-8 people</span></span></i></div>
<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">5 cups basmati rice-soak for 20 minutes </span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 large chicken-either leave as whole or cut into about 8 chunky pieces</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">6 tbsp olive oil </span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">3 medium sized onions-diced</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">4 shallots-sliced finely</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 can (400g) of chopped tomatoes </span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">2 inch ginger</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">2 cloves garlic</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">a pinch of salt</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">few strands of saffron-soaked in rose water </span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">juice of 1 lemon</span></span></i></div>
<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><b><span class="Apple-style-span" style="color: #45818e;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Spices</span><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></b></i></div>
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<i><b><span class="Apple-style-span" style="color: #45818e;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></b></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">2 tbsp coriander seeds</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 tbsp cumin</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 tbsp cinnamon powder</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 tbsp coarse black pepper</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">a pinch of grated nutmeg</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #45818e;">Garnishings</span></b></span></i></div>
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<i><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">a handful of almonds, pistachios and raisins</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1 tbsp ghee</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">2 shallots-finely sliced</span></span></i></div>
<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #134f5c;">Method</span></b></span></i></div>
<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">1. In a pan dry roast the spices until fragrant and they change colour slightly. Grind the spices together with ginger and garlic in a food processor with few tablespoon of water. Set aside.</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">2. Heat 3 tbsp of olive oil in a casserole. Fry the shallots until fragrant, and add 2 sliced onions and fry until they become golden brown. Add in the ground spices-ginger-garlic mix. Once the spices have fully absorbed the oil, add the chicken pieces (or whole) and chopped tomatoes. Let it fry for few minutes before adding 8 cups of water. Add the saffron, and season with salt. Cover and let it simmer on medium heat for about 40 minutes.</span></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">3. Once the chicken sauce is thickened slightly, remove the chicken onto a baking tray and set aside the stock to be used later. Pour 2 tbsp of the sauce on top of the chicken and bake for around 20 minutes or until chicken pieces are well cooked.</span></span></i></div>
<i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">4. Meanwhile, heat the remaining 3 tbsp of olive oil in a deep casserole pan and fry the remaining onion slices. Once fragrant add the basmati rice and cook briefly for few minutes. I personally would transfer the rice into a rice cooker at this stage but you could also use the pan throughout. Add the stock into the rice, making sure you take note of the total amount of stock added by cup measurement as the rice is cooked with ratio 2:1, so for 5 cups of rice, you would need 10 cups of liquid. As the thickened tomato-chicken stock is less than 10 cups, make up to the level with tap water. Pour in the juice of 1 lemon and cook the rice until fluffy.</span></span></i></div>
<i><span class="Apple-style-span" style="color: #8e7cc3;"><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #8e7cc3;">5. Prepare the garnishing. Heat the ghee and fry the shallots until really crispy and golden brown. Set aside. Fry the almonds, pistachios and raisins for few minutes.</span></span></i></div>
<i><span class="Apple-style-span" style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></i><br />
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #134f5c;">Assembly</span></b></span></i></div>
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<i><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></i></div>
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<i><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #a64d79;">If using whole chicken, the roasted chicken can be served on the bed of rice, and garnish with almonds, pistachios, raisins and fried shallots. If using large chicken pieces, mix the chicken with rice and do the top garnishing. Serve warm.</span></span></i></div>
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</i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com26tag:blogger.com,1999:blog-15293720234604008.post-45165509588231240512011-09-14T22:37:00.000-07:002011-09-14T23:11:29.656-07:00PEANUT PAKORAS / KADALI PAKODA<i><i><i><span class="Apple-style-span" style="color: #8e7cc3;">OMG ! Every single time.. I end up writing in the last minute.. and has always been this way, last minute studying, last minute running to bus, last minute cooking, last minute everything..pfftt.. and the best or the worst part, I am sure that I will always stay this way :) </span></i></i></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">I have been a little busy lately and have not been reading all your blogs.. I am so sorry and I promise to read every single post I missed.. These days, all I post is for "Blog Hop Wednesday".. Thanks to Radhika or I would have vanished without notice.. :) I am really surprised that, I am hopping for the fourth week successfully.. :)) To see , who is hopping with me... click here.</span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">For this week, I am paired with Santosh Bangar... She is such an inspiring person owning a equally inspiring blog.. She has a nice collection of recipes.. She has also been featured in other websites and recently was interviewed by Tanya Munshi.. Do enjoy her wonderful interview by clicking <a href="http://www.tanyamunshi.com/food/santoshs-kitchen/">here</a> . and Dont forget to visit her space.. You would absolutely love it..</span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Santosh had a huge collection of recipes but Me with little time in hands.. I had to pick something very quick to fix and yet snacky for my evening tea.. :) Guess what I found.. Peanut Pakodas.. I use to make this all the time before but for some lazy reason never posted it in my blog.. :) Well then, this would be a perfect time to snack on them.. or do we seriously need a special time to snack..? won't u agree..?? :)</span></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">I had store bought, Dry Roasted Peanuts in my Pantry.. Good for me.. :)) Now, this recipe is such a simple one and only takes less than 10 mins to actually make them.. And the best part no oil is used , cooks in microwave in minutes.. Now, The moral of this post "Always stock Peanuts at home" :)</span></i></div>
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<i><b><span class="Apple-style-span" style="color: #741b47;">Ingredients</span></b></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Roasted Peanuts - 2 cup</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Besan - 4 tbsp</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Rice Flour - 2 tbsp</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Chilli Powder - 1 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Turmeric - 1/2 tsp</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Salt - as required</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Water</span></i><br />
<i><span class="Apple-style-span" style="color: #8e7cc3;">Cooking Spray</span></i><br />
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<i><i><i><b><span class="Apple-style-span" style="color: #741b47;">Preparation</span></b></i></i></i><br />
<ul>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Throw all the ingredients in a mixing bowl </span></i></li>
<li><i><span class="Apple-style-span" style="font-style: normal;"><div style="display: inline !important;">
<i><span class="Apple-style-span" style="color: #8e7cc3;">Mix call all the dry ingredients then use little water[drops of water] to make the dry ingredients stick to the peanuts.. </span></i></div>
</span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Spread this in single layer in a microwave safe dish and let it cook for a 2 mins [do not cover the microwave dish]</span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Then, use cooking spray on the top side.. turn and cook the other side for 2 mins..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Use the spray again and turn and cook for 1 minute.. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">At this point , It will be crispy and cooked.. now just break or separate the peanuts from each other.. and microwave it for a minute or so.. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Serve it with Chai :)</span></i></li>
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<i><b><span class="Apple-style-span" style="color: #741b47;">Tips & Tricks</span></b></i><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">1] Allow the peanuts to get crispy.. It might take a minute more or less depending on your microwave.</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">2] Use oil instead of water if desired.. it will be just like deep fried.. :) </span></i></div>
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<i><span class="Apple-style-span" style="color: #134f5c;">These pakodas are hopping its way to </span></i><br />
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<a href="http://ammajirecipes.blogspot.com/2011/08/my-favorite-dish.html"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5wByywbmXrHuNW5L9aeXXbsyKNHXsCPBVMCFbKXYf0QuKBOwAPyk3j1X4zX_Ehc5FEy58fY86ZkoZzrU17zVcNZNSOgFYjW6tFqaL_dCyeaSpk8OSN_5ieSzRQRrQEWOPTDtRBYOKnI/s320/p1.JPG" width="320" /></a></div>
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<a href="http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXgHVuBQQEaoRod5AnDCxDOmGElf5Zga4R_URUpwmUv4rUmmhUB2ViFgAKn399aTAJ2WL9ZYYIV9jA0c6MVFC7DlPPZTzaNuT9zpideXcUivgds5lwzPHMLlkelzoJXUuvTLeTmtjbQU/s1600/p3.jpg" /></a></div>
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Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com35tag:blogger.com,1999:blog-15293720234604008.post-86004906438473527982011-09-09T18:51:00.000-07:002011-09-19T17:56:05.876-07:00BONJOUR - ANNOUNCING NEW SERIES<i><span class="Apple-style-span" style="color: #674ea7;">Hey Guys, I am happy to announce a new series " BONJOUR " . This idea was conceived in an attempt to compile the Signature Dishes of oneself and to know more about our fellow bloggers.. Bonjour literally means Hello.. It comprises of two words, "Bon" means Good and "Jour" means Day. </span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">Well, to decide on this name Me and My Husband had some many names lined up as choices.. and we even thought to have poll and let you guys decide the name.. but we some how managed to shortlist to this one.. Hope you all like it. :) This will be a weekly series... I will be posting it every friday..</span></i><br />
<i><span class="Apple-style-span" style="color: #674ea7;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #674ea7;">In this new series, I will have guest bloggers to do an amazing post at my space every other week.. It will not be just any food.. It will be their best dish ever, the dish that turns out perfectly every single time, the dish that brings you name and fame every single time, the dish that is remarkably your signature dish.. This will be a very special dish that is very close to ur heart for whatever reason, U may say ! </span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">And also, It will not just be about food.. I decided to have a personal touch , a zing to it.. a post that will talk about oneself.. personal and professional, likes and dislikes, and anything you would like to share ...</span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">Now, that the event is formally announced.. All I can hope is to get enough people to guest blog for me. :) </span></i><br />
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<i><span class="Apple-style-span" style="color: #674ea7;">Here is the logo.. I put together for this event.. You only get to put this logo on ur blog only after getting featured here :))</span></i><br />
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<a href="http://comeletseat.blogspot.com/p/bonjour-registration.html"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj395Vsll9Qr0Tlsr-bWHGwsbBhDd8SWJAFSzzn2kBW6hVimKRgt3I1RXfS3JpCfosEnkw2OsJ0ISsbHXyjB7TdqT2BKc-A3IIbWAJEY9m3NzZ4khr3_wFKwP3yC7vhBgCks77vjtFNoVU/s400/tt4.jpeg" width="400" /></a></div>
<i><span class="Apple-style-span" style="color: #45818e;"><br /></span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">Please let me know if you are interested to do a guest post for me.. Please register for the same </span><a href="http://comeletseat.blogspot.com/p/bonjour-registration.html"><span class="Apple-style-span" style="color: #741b47;">here</span></a><span class="Apple-style-span" style="color: #45818e;"> .. </span></i><br />
<i><span class="Apple-style-span" style="color: #45818e;">or please send me an email to jabeen[dot]arif[at]gmail[dot]com</span></i>Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com27tag:blogger.com,1999:blog-15293720234604008.post-70432018712354613572011-09-06T19:25:00.000-07:002011-09-07T20:23:05.863-07:00IFTAR NIGHTS - WINNER & ROUND UP<i><span class="Apple-style-span" style="color: #45818e;">Hey Everyone.. I am so happy to a have successfully accomplished my very first event.. and I am also extremely happy to let you all know that we had whopping 260 entries for this event.. UNBELIEVABLE ! </span></i><i><span class="Apple-style-span" style="color: #45818e;">I am over and beyond JOY :) I would like to thank everyone of you for taking your time to send your entries.. Each and every entry added a smile to my face.. and every time I see an entry, I was so overwhelmed.. every single time :)) </span></i><br />
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<i><span class="Apple-style-span" style="color: #45818e;">We had a wide variety of entries.. almost every course was there.. and well there were no boundary limits.. variety of cuisine, cooking methods and techniques.. and what not !! Do not miss out on any recipe.. every entry is unique in its own way... here is the link for the round up.. </span><b><span class="Apple-style-span" style="color: #a64d79;"> </span></b></i><br />
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<i><b><span class="Apple-style-span" style="color: #a64d79; font-size: large;"><a href="https://docs.google.com/spreadsheet/pub?hl=en_US&hl=en_US&key=0AhmCIKTky9JzdHg3dHVzbWNGTV90ZERORzhrUlhQMkE&single=true&gid=0&output=html">IFTAR NIGHTS 2011 - ROUND UP</a></span></b></i></div>
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<i><b><span class="Apple-style-span" style="color: #8e7cc3;">Here is the exciting part of the Event... Winner Announcement ! I used</span><span class="Apple-style-span" style="color: #a64d79;"> <a href="http://random.org/">random.org</a> </span><span class="Apple-style-span" style="color: #8e7cc3;">to select the lucky winner.. And I am so Happy and Proud to present the prize to :</span></b></i><br />
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<a href="http://sangeethaskitchen.blogspot.com/"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyaGUwXizU1Sl3IumXMbpAk7iEBVQotB7PAH46DB46vv5FrVmTnx0sM05bgJpgz4z_MNHZsbUo70Hs2ao9CwrHNEN5YvK2y4MuxV_xDlFttl1OpOQts9I8iVKbdcBLc0htq8Ja365aUs/s400/Fprize.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #674ea7;"><b><i>for the entry "Malai Peda". </i></b></span><span class="Apple-style-span" style="color: #674ea7;"><b><i>Congrats <a href="http://sangeethaskitchen.blogspot.com/">Sangeetha</a> :)) Please accept the above Certificate and post it on ur blog !!</i></b></span></div>
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<span class="Apple-style-span" style="color: #674ea7;"><b><i>She wins a Copy of this lovely Book... </i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsCuYUFmNj5JXbG3N3222eKG7hh0yFepOc_7bhSnftNR4pFAwBXMoeT9YCYwOmP1ir0lOeDYH6wuzQwlWP2eJ8oI1TSamy0OvphHggbuupINZ9qa2MG48LX2ds0xt8pCjELLRRb1eSHo/s1600/award+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsCuYUFmNj5JXbG3N3222eKG7hh0yFepOc_7bhSnftNR4pFAwBXMoeT9YCYwOmP1ir0lOeDYH6wuzQwlWP2eJ8oI1TSamy0OvphHggbuupINZ9qa2MG48LX2ds0xt8pCjELLRRb1eSHo/s400/award+1.jpeg" width="356" /></a></div>
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<span class="Apple-style-span" style="color: #45818e;"><b><i>And all My Dear Participants , Thanks for sending in ur entries and making this event a grand success.. Please accept my heart felt gratitude. Please also accept the below certificate as a token of appreciation.. :)) I would be really honored if you would accept and post it on ur blog.. </i></b></span></div>
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<span class="Apple-style-span" style="color: #45818e;"><b><i>CIAO, Until the next event !!</i></b></span></div>
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Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com23tag:blogger.com,1999:blog-15293720234604008.post-58466361776441219292011-08-31T23:26:00.000-07:002011-09-14T22:41:58.683-07:00SAVORY CREPES / ADAI<span class="Apple-style-span" style="color: #c27ba0;"><i></i></span><br />
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<span class="Apple-style-span" style="color: #c27ba0;"><i><i>It was Ramdhan yesterday.. A beautiful morning.. it was cold unusually. We had to leave for prayer by 8 o clock.. Since its been hot lately.. We were not dressed for breezy weather.. Eid prayer was in a park.. by the time we reached there.. clouds cleared and there was a bit of sun and became a very pleasant morning.. not cold not hot.. just perfect.. :) then later we went to one of our favorite restaurant for lunch and some shopping and treated ourselves :) This week is gonna pass so fast ... I feel that way when we get a break in week days.. :))</i></i></span><br />
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<i><i><span class="Apple-style-span" style="color: #c27ba0;">Well, I some how managed to Hop for the third week of " Blog Hop Wednesday ".. This brilliant idea by <a href="http://ticklingpalates.blogspot.com/">Radhika</a> has become so successful and the most happening event on Blogosphere.. I should say :) We started off with a decent number of participants and we are so rapidly growing.. and wonderful to have more new friends to Hop. to check my fellow Hoppers ,click <a href="http://ticklingpalates.blogspot.com/p/blog-hoppers.html">here</a>.. now lets get hopping ..</span></i></i></div>
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<i><i><span class="Apple-style-span" style="color: #c27ba0;">For this week , I was paired with <a href="http://mharorajasthanrecipes.blogspot.com/">Priya Mitharwal</a>.. very popularly know for her events.. She has a beautiful blog and God she is so efficient and manages the events and posts so well.. She never stops.. :) I had a wonderful time going through her blog.. and actually got so inspired with her work.. I chose Adai from her blog for this weeks hop.. </span></i></i></div>
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<i><i><span class="Apple-style-span" style="color: #c27ba0;">Adai is a very healthy dish made with lentils and rice... its perfect for breakfast and will keep you power packed for a bright morning.. Its been a long time since I made this one and I almost forgot also.. thanks to Priya for reminding my very special breakfast.. Its very easy to make and I am sure you guys will love it.. :) Try em' and enjoy :)</span></i></i></div>
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<i><b><span class="Apple-style-span" style="color: #134f5c;">Ingredients</span></b></i><b><span class="Apple-style-span" style="color: #134f5c;"><i></i></span></b><br />
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Basmati Rice - 1/4 cup</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Channa Dhal - 1/2 cup</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Toor Dhal - 1/4 cup</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Yellow Moong Dhal - 1/4 cup</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Urad Dhal - 1/4 cup</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Fenugreek Seeds - 1tbsp</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Dry Red Chillies - 10 no.</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Onion - 1 chopped</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Salt - as required</span></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">Cooking Spray</span></i></div>
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<i><b><span class="Apple-style-span" style="color: #134f5c;">Preparation</span></b></i></div>
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<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Soak all the ingredients except dried red chiilies and onion for 5 hours.. </span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Grind the soaked rice and dhals together with dry red chillies and salt to a smooth paste.. a little thicker than dosa batter..</span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Heat the tava.. moisten it with cooking spray and make small crepes and throw some chopped onions on top.. use the spray on the upper side then flip and cook... </span></i></li>
<li><i><span class="Apple-style-span" style="color: #8e7cc3;">Serve with tomato chutney.. or Achar :) </span></i></li>
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<i><b><span class="Apple-style-span" style="color: #134f5c;">Tips & Tricks</span></b></i></div>
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<i><span class="Apple-style-span" style="color: #8e7cc3;">1] These crepes take a little longer time to cook than dosas.. let it cook an extra 2 -3 mins on each side..</span></i></div>
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Mehjabeen Arifhttp://www.blogger.com/profile/01169783545857580222noreply@blogger.com29